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Hot Kitchen 1

Recipe List and Small Notes

Course: Culinary ArtsAuthors: Lauren Taylor

Teacher: Nuno Diniz

Date: Semester 1,2012

Escola de Hotelaria e Turismo de Lisboa

Lesson 1 Tuesday 2nd October 2012Dishes:

Vegetable Tartare En papillote

Notes

1. It is ALWAYS better to cook with stocks, instead of water, with few exceptions.

2. Some of the vegetable scraps (e.g. upper green section of leeks), may be saved during vegetable cutting

and used in stocks.

3. Always remove the green germ from garlic, to avoid an unpleasant odor or taste.

4. Everything has an individual cooking temperature and time, depending on its intended use.

5. It is best to season most dishes at the end of cooking.

6. NEVER use soft potatoes.

7. ALWAYS cook the potatoes with the skin, and peel after cooking if required.8. Boil potatoes, in a very soft boil, leaving them with their skin, and adding laurel, thyme, olive oil and salt.

9. Why the skin on the potatoes? - To protect them, preserve the flavour, and stop water entering inside

them.

10. We only cook potatoes without skin in milk.

11. The blanching technique consists of putting vegetables in boiling water for a short period of time

(depending on the end consistency desired) and then straight to ice water to stop the cooking

immediately.

12. Blanching can be done in oil too.

13. Cooking in steam is losing its place as a cooking technique to sous-vide (vacuum).

14. How to make mint oil - blanch mint for 10 seconds; blend with olive oil in a food processor; rest in the

fridge for an hour; strain it the next day (you can do this with almost anything).15. The Chef LOVES lemon and HATES Bell peppers... it is important to remember the likes and dislikes of the

person who will receive your food, to gain a better respect and liking (AND a better mark).

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Lesson 2 Wednesday 3rd October 2012Dishes:

Ratatouille

Cauliflower Pure

1 cauliflower - florets separated

100g of butterHalf a white onion, sliced

A pinch of Curry powder or Ras al hanout

50ml of apple juice (Granny Smith)

400ml cream (30% fat)

Salt

Pepper

Rock salt

1. Sweat the onion in butter with salt.

2. Add the Curry powder.

3. Add the cauliflower florets.4. Add the apple juice and boil for 2 minutes.

5. Add the cream and cover with parchment (wax) paper.

6. Boil at a low heat.

7. Allow to cool for 5 minutes before putting in blender.

8. Blend till consistent and then add cold butter, salt and (lemon) pepper to season.

Notes

1. Adding salt to the uncooked eggplant, and leaving it for 10 20 minutes, allows the salt to draw out the

water and bitterness from the eggplant.

2. Adding parchment (wax) paper, on top of the cooking cauliflower, butter and cream, prevents the top of

the cauliflower from drying out.3. Never season a dish without tasting it after each seasoning, even if you are sure you put the right

amount. You should taste the food after all modifications have been made, to ensure you know the final

taste being presented to the client / taster.

4. Once you have finished in the kitchen, clean all the spaces, machines, and anything you used during

cooking (including the floor).

Lesson 3 & 4 Tuesday 9th & Wednesday 10th October 2012

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Dishes:

Pomme Duchesse

Gratin

Black ring potatoes (made with skid ink)

*PLEASE UPDATE*

Notes1. Always begin to boil potatoes in cold water, because starting in hot water will leave the outsides over-soft

and the centers slightly raw.

2. When boiling potatoes, we can boil them with thyme, laurel, garlic and olive oil added to the water.

3. Boiling potatoes with half a lemon prevents oxidation.

4. Gelatin draws out the taste of food.

5. Aligot is a dish traditionally made in L'Aubrac (Aveyron, Cantal, Lozre, Midi-Pyrnes) region in southern

Massif Central ofFrance made from melted cheese blended into mashed potatoes, often with some garlic.

6. Taste, presentation and smell are all very important in a dish, and you must find a good balance between

these elements. NEVER neglect taste for presentation.

7. When making a Hassle-back Potato, we can use chopsticks to ensure even cutting.

8.

Mace - this is the outside peel / husk of a nutmeg.Types of Potatoes *PLEASE UPDATE*

Cod Stock

1. Leave cod skin in water for 1 day.

2. Add to clean water and boil for 3 hours.

3. Keep.

http://en.wikipedia.org/wiki/L%27Aubrachttp://en.wikipedia.org/wiki/Midi-Pyr%C3%A9n%C3%A9eshttp://en.wikipedia.org/wiki/Massif_Centralhttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Mashed_potatoeshttp://en.wikipedia.org/wiki/Mashed_potatoeshttp://en.wikipedia.org/wiki/Mashed_potatoeshttp://en.wikipedia.org/wiki/Mashed_potatoeshttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Massif_Centralhttp://en.wikipedia.org/wiki/Massif_Centralhttp://en.wikipedia.org/wiki/Massif_Centralhttp://en.wikipedia.org/wiki/Midi-Pyr%C3%A9n%C3%A9eshttp://en.wikipedia.org/wiki/Midi-Pyr%C3%A9n%C3%A9eshttp://en.wikipedia.org/wiki/Midi-Pyr%C3%A9n%C3%A9eshttp://en.wikipedia.org/wiki/L%27Aubrachttp://en.wikipedia.org/wiki/L%27Aubrachttp://en.wikipedia.org/wiki/L%27Aubrac