Gid's Culinary & Pastry Workbook

Gid's Culinary and Pastry Cookbook 1

GIDS CULINARY & PASTRY COOKBOOK 1

A. Appetizers 3

B. Soups 15

C. Game 27

D. Fish & Shellfish 33

E. Poultry, Duck, Turkey & Liver 43

F. Meats 49

G. Pastas 55

H. Ravioli & Risotto 67

I. Sauces 75

GIDS CULINARY & PASTRY COOKBOOK 83

A. Breads & Pie Dough 85

B. Sponge Cakes & Pastry 97

C. Cakes 105

D. Cookies 123

E. Creams, Puddings & Fillings 133

F. Custards & Mousses 141

G. Sugars & Sauces 149

H. Specialties & Meringues 155

I. Ice Creams, Frozen Desserts & Sorbets 163

Gids Culinary & Pastry Cookbook


APPETIZERS

A. Appetizers

1. Vitello Tonnato

(Cold sliced veal with tuna sauce)

#1Tuna Sauce

2 Whole Eggs

1 Egg Yolk

Juice of ½ Lemon

12 Anchovy Filets

Ground White Pepper (to taste)

3 - 6 ounce cans Solid White Tuna in Oil, not drained

3 cups Soybean Oil

#2 Tuna Sauce

1 Whole Egg

2 Egg Yolks

Juice of 1 Lemon

20 Anchovy Filets

Ground White Pepper(to taste)

4 - 3 ½ounce cans Solid White Tuna in Oil, not drained

3 cups Soybean Oil

Using a food processor, place anchovy(dried, no excess oil), eggs, and lemon

juice and puree well. Slowly add oil as it is running until it is of a consistency of

mayonnaise. Add tuna and pepper and puree until it is smooth. Refrigerate for

no more than 3 days. The veal is roasted medium rare, eye round is preferable,

then chilled. It is sliced very fine and placed on a plate. The sauce is spread

evenly and thinly over veal and then is decorated with a tomato rose and parsley.

2. Carpaccio Sauce

(thin sliced raw beef with cognac sauce)

1 Whole Egg

1 Egg Yolk

2 ounces Dijon Mustard

2 cups Soybean Oil

1 cup Heavy Cream

½ cup Cognac

6 drops Tabasco Sauce

5 shakes Worcestershire Sauce

3 pinch Salt

Place eggs and mustard in food processor and puree, adding slowly the soybean

oil. This will create a mayonnaise. Add now the cognac, Tabasco,

Worcestershire and salt. Puree. Now add cream as it is running to achieve a

consistency of sauce. This may be spread evenly over the Carpaccio or applied

with a squirt bottle.


APPETIZERS

3. Mozzarella in Carozza

(Mozzarella in fried bread)

Carozza Sauce:

1 clove minced Garlic

2 tablespoons Sweet Unsalted Butter

2 teaspoons sliced Basil

1 pinch Hot red Chile Pepper

1 Anchovy Filet

2 tablespoons minced Porcini Mushrooms

2 ounces Dry White Wine

1 teaspoon Capers

2 pinches All Purpose Flour

1 teaspoon Sweet Unsalted Butter(to emulsify sauce)

First, prepare to slices of white bread(no crust) with a ¼ inch slice of mozzarella

sandwiched in between. Press a little. Cook this in hot soybean oil(3 ounces)

after coating with flour and beaten eggs. Brown evenly on both sides, discard

oil, and place in the 400°F oven for 3-4 minutes or until heated thoroughly.

Place carozza on board and cut into four pieces and put on plate. Using the hot

pan, put 1st butter, garlic, chopped anchovy and the white wine as soon as the

butter or garlic begins to brown. Now add flour, Porcini, peppers, capers and

basil. It should not look greasy. If it does add a little(2-3tablespoons) stock or

water. Now add the last butter and reduce to a sauce consistency. Pour over

carozza. Serve Immediately.

4. Lemon Herb

4 boiled egg yolks, Sieved

2 teaspoons Anchovy Paste

3 tablespoons chopped Parsley

2 tablespoons chopped Basil

2 tablespoons Lemon Juice

2 tablespoons Capers

¾ teaspoon Ground White Pepper

½ teaspoon Salt

½ cup Extra Virgin Olive Oil

Combine all ingredients well in processor. While running add Oil. Do not

overpuree. Serves well with poached fish or shellfish.

5. Basil Dressing

1 cup Fresh Basil Leaves, julienne

1 pint Peanut Oil

¼ cup Champagne Vinegar

Juice of ½ Lemon

Salt & White Pepper(to taste)

Mix all ingredients well. May be spooned onto grilled fish or chicken.


APPETIZERS

6. Ginger Lemon Mayonnaise

2 tablespoons sliced Ginger

Juice of 1 Lemon

1 Egg Yolk

2 cups Safflower Oil

Juice of ½ Lemon


Cook the ginger and 1st lemon until reduced. Mince ginger using food processor,

add the yolk and puree while adding oil slowly. Finish with salt, pepper and

lemon juice. Great for grilled chicken sandwiches or salmon.

7. Tuna Dill Mayonnaise

1 - 6 ounce Solid White Tuna, drained

4 Anchovy filets

2 tablespoons Capers

2 tablespoons chopped Shallots

1 bunch Dill chopped

¾ cups Lemon Juice

2 cups Soybean Oil

Puree all ingredients (except lemon and oil) in food processor and then slowly

add lemon juice until incorporated. Now while machine is running add oil

slowly. You should now have a mayonnaise like dressing which can be applied

to many different food items.

8. Bleu Cheese Dip

8 ounces Bleu Cheese Crumbles

4 ounces Cottage Cheese

1 tablespoon Caraway Seeds

¼ cup finely chopped Onion

` 1 tablespoon Cracked Black Pepper

Combine all ingredients well and chill. Great for a vegetable dip.

9. Jalepeno Tomato Salsa

1 ½ cups Fresh Tomatoes, peeled, seeded and ¼ inch diced

1/3rd

cup finely chopped Red Onion

3 minced Jalepeno Peppers

1 ounce Fresh Cilantro, chopped

1 large clove Garlic, sliced thin

1 cup Red Wine Vinegar

1 ½ cups Extra Virgin Olive Oil

Salt & White Pepper (to taste)

Combine all ingredients, except oil, well. Whisk in oil and check salt and

pepper seasoning.


APPETIZERS

10. Baumeniere Salad Dressing

2 Egg Yolks

1 cup Pommery Mustard

¼ cup White Vinegar

3 cups Wesson Oil(or to desired consistency)


Place eggs and mustard in food processor. Begin to puree and add oil slowly

until you have a mayonnaise like consistency. Add vinegar (can be varied to

taste), this should dilute it to a salad dressing consistency. Add salt and pepper

to taste. Used on mixed baby greens.

11. Curry Mayonnaise

2 cups Mayonnaise

½ cup Sour Cream

1/3rd

cup Chutney

5 Fresh Scallions Sliced 1/8th

inch thick

1 stalk Fresh Celery diced 3/16th

inch

Ground Curry (to taste)

Combine all ingredients well. Use for vegetable dip or chicken wings.

12. Tomato & Red Pepper Vinaigrette

1 cup roasted Red Peppers

¼ cup Italian Tomato Sauce

2 tablespoons Pesto

1 ounce Red Wine Vinegar

2 ounce Balsamic Vinegar

Salt & Black Pepper(to taste)

1 cup Extra Virgin Olive Oil

Place peppers in food processor and puree. Add all other ingredients except oil.

Puree. Add oil slowly while machine is running into incorporated. Check salt

and pepper seasoning. May be used for shrimp cocktails or Oysters.

13. Balsamic Vinaigrette

4 Shallots, diced

½ cup Dijon Mustard

1 ½ cups Olive Oil


2 ounces Red Wine Vinegar(variable)

4 ounces Balsamic Vinegar(variable)


Lemon Juice (to taste)

Puree shallots in food processor and add mustard. Add oils slowly until

incorporated. Add vinegar, salt, pepper and lemon juice to taste. For salads.


APPETIZERS

14. French Vegetable Vinaigrette

1 head roasted Garlic, husk removed

2 roasted Red Onions, peeled

1 cup roasted Red Peppers

3 cups Olive Oil

1 tablespoon Oregano

2 tablespoons Pesto


¾ cups Red Wine Vinegar(variable)

Salt & Black Pepper (to taste)

Puree garlic, onions and peppers in food processor. Add oils slowly until

incorporated. Add pesto, oregano, vinegar, salt and pepper to taste if you prefer.

Great for salads as well.

15. Basil Mayonnaise

1 cup Mayonnaise

2 ounces Pesto

Combine. That’s all. Used on sandwiches or poached shrimp or lobster.

16. Peqo Deguayo

1 cup Fresh Tomatoes, peeled, seeded and diced ¼ inch

¼ cup diced Red Onion

2 tablespoons chopped Cilantro

1 teaspoon Oregano

5 drops Tabasco

2 Jalepenos, diced

1 clove minced Garlic

Cumin(to taste)

Juice of 2 Limes

Red Wine Vinegar(to taste)

Mix all ingredients well. Serve with Nachos.

17. Mango Vinaigrette

1 cup Mango Puree

1 tablespoon minced Ginger

5 Fresh Scallions, sliced 1/8th

inch thick

Juice of 1-2 Limes

Extra Virgin Olive Oil(to taste0

Blend all ingredients well in blender, excluding the oil. Add oil slowly to taste.


APPETIZERS

18. Cheese Soufflé

Base:

3 ounces Sweet Unsalted Butter

4 ounces All Purpose Flour

2 ½ cups Whole Milk

7 Egg Yolks(medium)

9 ounces Swiss Cheese , grated

2 ounces Bleu Cheese Crumbles

1 ounces Parmesan Cheese, grated

Salt, White Pepper, Nutmeg and Cayenne Pepper( to taste)

Heat butter in skillet until melted. Add flour. Add yolks slowly. Add hot milk.

Cook until thickened a bit. Add cheeses and stir until dissolved. Add seasoning.

Refrigerate.

Soufflé:

Whip 4 egg whites until stiff. Fold in 4 ounces of base well. Spoon into

buttered and sugared ceramic soufflé mold. Score an X on top of mixture. Insert

into 450°F oven for at least 35 minutes before opening door of oven to inspect.

It will rise double and form a crown. It is done when cracks appear on top.

Serve IMMEDIATELY!

19. Santa Fe Chile

Prepare a Chile con Queso first. Top with guacamole, Peqo de Guayo and sliced

Jalepeno Peppers.

20. Apple, Walnut & Horseradish Cream

2 Red Apples, peeled, seeded and diced 3/8th

inch

1/3rd

cup Walnuts, chopped

2/3rd

cups Horseradish, grated

1 quart Whipped Cream

1 teaspoon Lemon Juice


Combine all ingredients well, fold in cream. Serve as an accompaniment to

poached chicken.

21. Baby Fruit Salad

4 Baby Pears

4 Baby Apples

4 Mandarin Oranges

1 Ruby Red Grapefruit

2 Florida Oranges

¼ cup Cognac

½ cup whipped Creme Fraiche

Core pears and apples and dice. Segment citrus fruits. Add cognac and toss.

Top with creme fraiche.


APPETIZERS

22. Goat Cheese with Roasted Hazelnuts

½ cup blanched, roasted and ground Hazelnuts

4 - ¾ inch sliced wheels of Goat Cheese

12 Shitake Mushroom Caps

1 ounce Walnut Oil

Black Pepper & Salt (to taste)

1 Radichio leaf cup

1 bed of Mixed Baby Greens with 1 nice Red Oak leaf

Bread the goat cheese with the hazelnuts and warm in 350°F oven. Meanwhile,

sauté the mushrooms on the walnut oil and season with salt and pepper. Place

the Radichio, and mixed baby greens on plate with nice red oak leaf on top.

Mushrooms go around the salad and the warmed goat cheese goes on top of the

mixed baby greens on top of the red oak leaf. Serve now.

23. Hicamah Salad

2 Hicamahs julienne fine

2 tablespoons Red Onions, finely diced

3 tablespoons Cilantro, finely chopped

1 Red Pepper, finely diced

1 Jalepeno, finely diced

Zest of 2 Oranges

Juice of 2 Oranges

Combine all ingredients well. Used as a topping for Cold Marinated Beef.

24. Lobster Salad

1 poached Lobster, cleaned, shells discarded

Basil Dressing(Appetizers #5)

12 French Beans, blanched

3 Plum Tomatoes, peeled, seeded and diced ½ inch

1 Persimmon, peeled and diced ¾ inch

6 Fresh Pearl Onions, roasted

Segments and Zest of 1 Lemon and 1 Orange

Toss the vegetables and citrus in a light vinaigrette. Dress the lobster in Basil

dressing. Arrange all on a plate and serve chilled.


APPETIZERS

25. Roasted Mushrooms

3 tablespoons Garlic Oil

8 White Mushroom Caps, large

2 tablespoons Demi-Glace

1 teaspoon Sliced Cilantro

Flakes of Fresh Parmesan Cheese

Broil the mushrooms on the garlic oil. Remove from pan and put caps on the

plate. Place demi-glace in pan mushrooms were cooked in and reduce; add

cilantro. Pour on top of mushrooms and serve with flaked parmesan on top.

26. Duck Liver

6 Fresh Duck Livers


1 tablespoon Bacon Fat

1 ounce Demi-Glace

½ cup blanched in butter Mustard Greens

In a sauté pan with melted butter, place liver which have been dusted in flour and

seasoned with salt and pepper. Sauté until brown on both sides. Remove to

place on top of greens on plate. Wipe out pan and place bacon fat, demi-glace,

salt & pepper. Reduce to sauce consistency. Place on top of liver and serve.

27. Duck Liver Mousse

4 ounces Duck Fat

4 ounces sautéed, but not browned Onions

16 ounces Fresh Duck Livers

¼ teaspoon Kosher Salt

Black Pepper (to taste)

Dissolve fat in 1/3rd

cup Cold Water. Heat to dissolve and strain. Poach livers

quickly in boiling chicken stock, just enough to cover, and remove. Don’t cook

all the way. Must be pink in the centers. Add fat, onions, salt and pepper to

livers in the food processor and puree. Add cream while pureeing. Remove and

place in ceramic container and cover tightly until chilled. Great for spreads

and as an appetizer.


APPETIZERS

28. Stuffed Baked Artichokes

8 Large Artichoke, peeled down to heart and stem, halved &

blanched. Reserve 16 leaves, blanched for garnish.

½ cup Ham

½ cup Green Olives

½ roasted Red Pepper

5 Parsley Sprigs

2 White Mushrooms

2 tablespoons Parmesan Cheese

Puree ham, olives, red pepper, parsley and mushrooms in food processor. Add

Parmesan cheese. Stuff all 16 halves with this equally and top with 8 strips of

bacon, halved and blanched. Cook in 400 degree oven until hot and crispy. Be

sure to use a little chicken stock in bottom of pan. The juice in bottom of pan is

reduced with 3 tablespoons of butter and white wine. This sauce is then placed

over the artichokes. The plate is garnished with the leaves and some roasted red

peppers. Serve now.

29. Chicken & Mushroom Sausage

6 lb. Chicken flesh

2 lb. Pork Fat

2 lb. White Mushrooms, cooked in garlic oil until dry

12 leaves Fresh Sage, julienne

3 stalks Fresh Rosemary, plucked and chopped

8 Fresh Bay Leaves, julienne

3 ounces Pommery Mustard

4 ounces White Wine, infused with 5 cracked garlic cloves

6 big pinches Salt

4 big pinches Granulated Sugar

2 tablespoons Butcher Cracked Black Pepper

Grind the pork and chicken in the meat grinder with coarse(1/4 inch) holes. Add

the chilled mushrooms, the wine minus the garlic, and everything else. Affix the

sausage attachment on meat grinder. Mix everything well and put in feeder.

Add the sausage casings to the attachment and stuff your sausage. Twist the

sausages four times in one way, the next link four times the other. Poke each

link with a skewer 3 times and poach in 200°F water for around 5 minutes.

Refrigerate. Grill when needed and serve with polenta, beans or lentils.


APPETIZERS

30. Duck Sausage

6 lb. Duck flesh

2 lb. Pork Fat

½ cup Pommery Mustard

16 leaves Fresh Sage, julienne

1 Onion, diced, browned and chilled

2 teaspoons Ground Cloves

1/3rd

cup Cognac

6 pinches Salt

3 tablespoons Butcher Cracked Black Pepper

Follow procedure as outlined in recipe 29, Chicken and Mushroom Sausage.

Stuff a little less and make them shorter, however.

31. Chicken Wings

12 Chicken Wings, grilled

¼ cup Peanut Sauce

Grill the chicken wings and toss with a Peanut Sauce. Serve Immediately.

32. Goat Cheese Flan

3 lb. Goat Cheese

½ cup Heavy Cream

4 Egg Yolks

Melt slowly over low fire the cheese and cream. When homogenous, add a little

of this mixture to the yolks so as not to curdle the yolks, then combine them all.

Refrigerate.

To Serve:

Using a steel ring on an aluminum oven tray, place a roasted red pepper on the

bottom cut out into a circular shape. Then a ¼ inch layer of the cheese, then

another pepper, then cheese. Top finally with a little cream and Parmesan and

bake for 5-7 minutes in a 375°F oven. Serve on a plate with mixed baby greens

and Belgium Endive.


APPETIZERS


SOUPS

B. Soups

1. Roux (thickening agent)

1 cup Sweet Unsalted Butter

1 cup All Purpose Flour

In heavy skillet, melt butter thoroughly and add flour; stir until combined. Cook

slowly over low heat for 5 minutes, stirring. For a darker Roux for darker sauces,

cook the Roux in the oven at 350°F for 25-30 minutes, stirring until browned.

Stores at room temperature for days, or refrigerate for weeks.

2. New England Clam Chowder

#1

4 ounces Pork Fat, rendered

1 cup ¼ inch diced Celery

1 cup ¼ inch diced Onions

1 46 ounce can Clams with Juice( Fresh Clams with juice may

be substituted)

1 teaspoon Marjoram

1 teaspoon Thyme

5 ounces Roux

½ teaspoon Ground White Pepper

6 shakes Tabasco

2 cups ¼ inch diced Potatoes

1 cup Whole Milk

1 cup Heavy Cream

Sauté until translucent the celery and onions. Add clams and juice and bring to

simmer. Add roux and whisk vigorously until smooth and evenly distributed.

Add potatoes and all seasonings and cook stirring occasionally until potatoes are

tender. Add hot milk and cream to thin out soup to correct consistency. Taste for

seasoning.

3. Basic Chicken Stock

4 lb. Chicken Bones 4 large, fresh Parsley sprigs

1 gallon Cold Water 4 Whole Black Peppercorns

3 Celery stalks, sliced 4 sprigs fresh Thyme Leaf

1 large Onion, sliced 1 Bay Leaf

1 large carrot, sliced 1 teaspoon Salt

In large pot bring to boil bones and water. Remove scum and grease from top.

Add remaining ingredients and simmer 2 hours. Strain. Cool in ice bath.

Refrigerate. Discard fat on top after chilled. Reduce for chicken consommé

over low heat until halved in quantity.


SOUPS

4. Creamy Porcini Mushroom & Chicken Soup

1 cup boiling Water

½ ounce Dried Porcini Mushrooms

3 ½ ounces chopped Smoked Bacon

1 medium Onion, chopped

1 large clove Garlic, chopped

½ teaspoon dried Thyme, crumbled

½ lb. Fresh Button Mushrooms, chopped

¼ cup All Purpose Flour

4 cups Chicken Stock

1 cup dry White Wine

1 tablespoon Tomato Paste

1 Bay Leaf

1 lb. Chicken Thighs, skin removed

1 cup Heavy Cream

Combine 1 cup boiling Water and dried mushrooms in small bowl. Let stand 30

minutes or until soft. Pick and clean each mushroom of any dirt and rinse them,

then chop them. Strain remaining liquid through clean dishtowel.

Sauté bacon in large heavy pot over medium heat until crisp. Spoon off excess

fat leaving enough to sauté the onion for five minutes or until soft. Add garlic

and thyme and stir 1 minute. Add button mushrooms and chopped Porcini

mushrooms and sauté until browned, about 8 minutes. Add flour and stir 2

minutes. Add chicken stock gradually, in which the chicken thighs had been

cooked through, plucked, diced and set aside to be added later, and cook until

smoothened about 1-2 minutes. Add wine, mushroom juice, tomato paste and

bay leaf. Bring to simmer to dissolve tomato paste. Add diced chicken meat and

cream, bring to boil, check seasonings and serve. Garnish with toast and parsley.

5. Basic Fish Stock

1 gallon Cold Water

4 lb. Fish Heads and Bones, washed, gills removed

1 large Onion, sliced

3 Celery stalks, sliced

2 Bay Leaves

4 Parsley Sprigs

4 Whole White Peppercorns

1 teaspoon Salt

3 Whole Cloves

1 cup Dry White Wine

Bring to boil water and fish bones, then simmer. Remove scum and froth from

surface. Add all other ingredients and simmer for 1 hour, skimming top

frequently. Strain through clean dishtowel and refrigerate or freeze. Best if made

same day or day before needed.


SOUPS

6. Venetian Fish Soup

For the Vegetable Base:

1 large Onion, diced ¼ inch

4 stalks Celery, diced ¼ inch

1 bulb fresh Fennel, ¼ inch diced

3 medium Carrots, ¼ inch diced


4 Tablespoons Fresh Thyme, chopped

4 Tablespoon Fresh Italian Parsley, chopped

4 Fresh Imported Laurel(Bay) Leaves

3 cloves Garlic

¼ cup Olive Oil

1 teaspoon Salt

½ teaspoon Ground Black Pepper

In Heavy skillet, roast in the oven all ingredients excluding the tomatoes and

fresh herbs. After about 1-2 hours of occasional stirring you will begin to see the

browning of the vegetables. Remove bay leaves and garlic cloves now. Add

tomatoes and fresh herbs and continue to roast until dry. Remove to cool.

For the Soup Base:


3 stalks Celery, sliced

3 stalks and leaves of the Fresh Fennel Bulb, cut

5 Parsley Stems

3 whole cloves

1 tablespoon Salt


5 Fresh Laurel(Bay) Leaves, sliced

½ cup Dry White Wine

1 gallon Cold Water

4lb. Fresh Fish Heads and Bones, gills removed.

Snapper, Grouper, Sea Bass or Halibut

24 Mussels, 24 Clams, 12 Shrimp, deveined

2 1 ½ lb. Lobsters, cooked

In large pot, enough to hold all the bones, sauté all ingredients until translucent

and then add the white wine and the water. Bring to a boil and simmer for 15

minutes. Remove all vegetables with a fine strainer and discard. Add fish heads

first and simmer until cooked 5- 10 minutes. Remove to flat pan to cool. Now

simmer bones until done, about 4-5 minutes. Remove to flat pan to cool. Strain

the stock through a fine wire mesh. You may not need it all. Now pick the bones

of all the flesh and toss the meat into the pot of cooked vegetables. When

finished, mix the vegetables and fish meat gently and add the fish stock to it.

Add enough stock to the vegetables and fish meat so that it is not too liquid nor

too dry. Check the salt and pepper and adjust if needed. Cook Lobsters in

remaining fish stock diluted with water if you do no have enough stock. Bring

Fish Soup to a boil with Mussels, Clams, Shrimp and Lobsters(cleaned) and

serve with Garlic Toast.


SOUPS

7. Fish Chowder

2 tablespoons Olive Oil

½ cup diced Onion

¼ cup diced Celery

1 quart Fish Stock

20 peeled, seeded and diced Fresh Plum Tomatoes

½ cup Tomato Juice or Sauce, pureed

2 large Potatoes, peeled and diced ¼ inch

2 ounces Roux

½ teaspoon Tarragon

½ teaspoon Thyme

2 Bay Leaves

¼ teaspoon Ground Black Pepper

Salt (to taste)

12 ounces Monkfish, Cod or Halibut, cubed into 1 inch pieces

In large soup pot, sauté lightly floured fish filets until golden brown. Remove

filets and set aside. Add olive oil and sauté onions and celery until translucent,

about 2-3 minutes. Add fish stock and simmer for 5 minutes. Add roux and

combine, whisking rapidly and thoroughly. Add tomatoes and juice(sauce) and

bring to boil. Add potatoes and cook until tender. Add seasonings and then add

fish. Cook until fish is just tender, 2-5 minutes. Serve with Garlic Toast.

8. Onion Soup

#1French

4 medium Onions, sliced 3/16th

inch with the grain

1 tablespoon Peanut Oil

¼ cup Dry Sherry


1 quart Beef Consommé

1 teaspoon Thyme Leaf


In large round hot skillet, add oil and onions. Brown quickly, tossing and

stirring. When evenly colored add wine and sherry, then Consommé. Bring to

simmer, then season.

#2 American

4 medium Onions, sliced 3/16th

inch with the grain

2 ounces Tomato Paste

1 quart Beef Consommé


1 teaspoon Thyme Leaf


Prepare as above, except add the tomato paste after onions brown, blend well,

then add consommé and seasonings.


SOUPS

9. Beef Consommé or Veal Stock

5 lb. Beef Oxtail or Veal Bones



3 large Carrots

5 Parsley sprigs

10 Whole Black Peppercorns

3 Bay Leaves

1 Bulb Garlic, split, against the cloves

2 ounces Tomato Paste(Veal Stock only)

` 2 cups Dry Red Wine ( Veal Stock Only)

2 gallons Cold Water

`

For Consommé, place all ingredients in large pot (excluding tomato paste, and

red wine) and boil. Remove scum and fat from top. Simmer for 6 hours. Do Not

Stir! Cool and strain. Do not freeze for it will become cloudy when defrosted.

Stay for 3-4 days refrigerated. Remove any grease on top after refrigerated

before using.

For veal stock, roast the bones at 425°F for 1-2 hours or until browned. Place in

large pot. In same pan, roast all other ingredients, except tomato paste, until

browned. Add a little water to tomato paste to liquefy and add to the vegetables.

Continue to roast for another 15 minutes. Place these roasted vegetables into pot

with veal bones. Clean pan with Red Wine and scrape all of this stuff into pot as

well. Add cold water and bring to boil. Remove scum and fat and simmer for 6-

8 hours. Do Not Stir! Strain and cool. Freezes well and stays refrigerated for at

least 1 week. Remove fat from top after refrigeration before using.


SOUPS

10. Pasta e Fagioli

(Pinto Bean and Pasta Soup)

1 large Onion, diced ¼ inch

4 stalks Celery, diced ¼ inch

1 large Potato, diced ¼ inch

2 Bay Leaves

3 tablespoons chopped fresh Sage

2 cloves Garlic, sliced thin

1 lb. Soaked Pinto Beans

1 teaspoon Salt

2 quarts Cold Water (2 times)

4 ounces Penne cooked and sliced ¼ inch

1/3rd

cup Extra Virgin Olive Oil

1 sprig Fresh Rosemary

2 cloves Garlic

Wash pinto beans well and soak overnight. Bring to boil with fresh water and

throw out water. Add water again with salt and bring to a boil, then simmer for

about 2 hours or until done. Erstwhile, in large skillet slowly over low heat cook

all the other ingredients( excluding all after Cold Water) until lightly browned

and tender. Add the beans, (reserving 2 cups of beans on the side) and the

liquid, boil again, then puree. Add the 2 cups reserved beans. Heat the Olive Oil

with 1 sprig fresh Rosemary and 2 cloves garlic. Before the garlic browns,

strain this flavored oil directly into the soup and whisk in well. The soup must

still be hot in order to incorporate the oil. Add the cooked pasta and serve hot.

Stays refrigerated only 2-3 days.

11. Lentil Soup

1 batch Vegetable Base( see recipe #6)

1 large Potato, diced ¼ inch

2 lb. Dried Lentils, washed well

2 quarts Chicken Stock

½ cup Flavored Oil (see recipe #10)

Add potatoes to warm vegetable base and continue to cook until potatoes are

tender. Add lentils and stock and cook until lentils are tender. Remove 3 cups

of lentils for use in soup after the remainder is pureed. Add flavored oil. Serve

hot. Stays up to one week refrigerated.


SOUPS

12. Split Green Pea Soup

½ lb. Ham Bone

2 stalks Celery, sliced ¼ inch

1 large Onion, sliced ¼ inch


4 Bay Leaves

2 large Potatoes, ¼ inch sliced

2 lb. Frozen Green Peas

Cold Water, just enough to cover

1 teaspoon Salt

½ teaspoon Ground White Pepper

½ lb. Sweet Unsalted Butter, cut into ½ inch cubes

In large skillet, place ham bone, onions, celery, potatoes, bay leaves, salt &

pepper and 2 ounces butter. Sauté slowly over medium to low fire until all

onions and celery are tender. Add peas and water, only enough to cover, and

bring quickly to boil over high heat. Boil rapidly until potatoes are cooked. The

peas should be bright green or you cooked it too long. Remove bone and bay

leaves and puree immediately. Be Careful. Pureeing hot soup is extremely

dangerous. Be sure not to overfill blender or cuisinart. Leave enough room for

rapidly increasing steam pressure. Wear protective goggles if necessary. Add

the ½ lb. Butter and whisk in. Check salt and pepper. Cool in ice bath or serve

immediately. Stays 5-6 days refrigerated.

13. Chilled Carrot Soup

2 medium Leeks, cut ¼ inch and washed well

4 ounces Sweet Unsalted butter

2 lb. Carrots, peeled and cut into 1 inch cubes.

1 medium Potato, cut into ½ inch cubes

2 Bay Leaves

3 sprigs Fresh Thyme


2 teaspoons Salt

Salt and White Pepper to taste

1/3rd

lb. Sweet Unsalted Butter

Braise leeks slowly in soup pot with butter. Add potatoes & seasonings and

continue to cook for 5 minutes. Add hot stock and carrots and cook until carrots

and potatoes are soft but not broken or falling apart. Puree while hot and whisk

in 1/3rd

lb. Sweet Unsalted Butter. Stays for 2-3 days refrigerated.


SOUPS

14. Potato & Leek Soup

9 Leeks (whites only), cut ¼ inch slices, washed well

3 large Potatoes, cut into ¼ inch slices

2 Bay Leaves


1 tablespoons Salt

1 teaspoon White Pepper


1 cup Heavy Cream

1/3rd

lb. Sweet Unsalted Butter, cut into ½ inch cubes

Using skillet, sweat leeks and butter together. Add stock, bay leaves, salt and

pepper and bring quickly to a boil. Add potatoes and continue to boil rapidly

until potatoes are soft. Puree now and add the Worcestershire sauce, hot cream

and the 1/3rd

lb. Butter. Serve hot or chill in ice bath. Stays refrigerated only for

2-3 days.

15. Brodetto

1 tablespoon Olive Oil

1 clove Garlic, minced

1 whole Lobster, cooked and cleaned

¼ cup sliced ¼ inch Leeks, washed well

6 Littleneck Clams

3 tablespoons Plum Tomatoes, peeled, seeded & diced ¼inch

1 pinch Saffron

3 medium Shrimp, peeled and deveined

2 tablespoons Dry White Wine

6 ounces Fish Stock

4 Jumbo Sea Scallops

2 pinches chopped Italian Parsley

Salt & Pepper (to taste)

Heat oil in sauté pan with garlic. When garlic first begins to sizzle add lobster

tails. Now add leeks and sweat them a bit. Add the clams, tomatoes and saffron

and cook covered for 1-2 minutes, now add shrimp and white wine, simmer 1

minute more. Add fish stock and scallops and simmer another 1 minute. Add

the lobster claws last, season with salt and pepper, place in bowl. Sprinkle 2

pinches of parsley on top. Serve Hot.


SOUPS

16. Cajun Duck Soup

½ lb. Sweet Unsalted Butter

2 medium Onions, diced ¼ inch

1 cup Carrots, diced ¼ inch

1 cup Celery, diced ¼ inch

3 cloves Garlic, sliced

2 Bay Leaves

1 qt. Fresh Tomatoes, chopped ¼ inch

1 cup Worcestershire Sauce

1 cup Dry Sherry

1 tablespoon Cayenne Pepper

1 cup Dark Butter Roux

3 pints Duck Giblets

1 pint Duck Liver

2 quarts Water with 1 tablespoon Cayenne Pepper

5 Whole Eggs, boiled

1 bunch Scallions, sliced ¼ inch

Prepare dark butter roux by first browning 2/3 cup butter, then adding 1/3 cup

flour. Simmer slowly for about 25 minutes. Heat carrots, celery, onions and

garlic in heavy bottomed skillet that will hold the whole soup, with bay leaves.

Cook slowly until these vegetables begin to get a dark color, about 1 hour.

Meanwhile, cook giblets about 1 hour in the water and cayenne pepper, over low

heat, then add liver and cook 10 minutes more. Drain giblets and livers and

reserve stock. Chop giblets and livers fine and set aside. Add tomatoes to the

vegetables and continue to cook until dry, about 20 minutes more. Add sherry

and Worcestershire Sauce. Add the other tablespoon Cayenne and the warm

roux. Add the warm reserved stock. Bring to boil and whisk until smooth. Add

the chopped giblets and liver and heat well and serve with chopped eggs and

onions on top with sliced French baguettes.


SOUPS


GAME

C. Game

1. Elk

1 leg of Elk, trimmed

1 Onion, sliced


7 Bay Leaves, sliced

½ cup Fresh Thyme, chopped

3 tablespoons Cracked Black Pepper

2 cups Dry Red Wine

1 cup Soybean Oil

Marinate the elk, rubbing ingredients well into the flesh and refrigerate for 1-2

days. Remove excess marinate and grill to no more than medium rare. Low in

cholesterol and high in protein. Also very lean.

2. Wild Boar

1 saddle of Wild Boar, chops and loin

Brine:

6 cups Water

1 cup Salt

1 cup Granulated Sugar

¼ cup Whole Black Peppercorns

Marinade:

1 tablespoon Ground Paprika

1 tablespoon Ground Fennel

1 teaspoon Ground Chile

½ teaspoon Ground Cumin

½ teaspoon Ground Coriander

1 teaspoon Cracked Black Pepper


1 medium Onion, sliced


Cut Boar into chops and loin chops. Brine in the water, sugar and salt for 2

days, refrigerated. Remove from brine and rub the other seasonings well into the

flesh of the meats. Refrigerate 1-2 days more. Grill to 150°F internal

temperature.


GAME

3. Venison

1 Denver Leg of Venison

or:

1 New Zealand Saddle of Venison

Marinade:

1 onion, sliced



¼ cup Whole Black Peppercorns

1 tablespoon Salt

1 cup Fresh chopped Thyme Leaf

6 cloves Garlic, crushed

2 cups Dry Red Wine

2 cups Soybean Oil

Prepare the leg or cut the loin into 6 inch lengths. Marinate for 2-3 days.

Remove from the marinate. Sear in a hot pan, deglaze with red wine and bake 5

minutes at 450°F. Remove Venison from pan. Add 4 ounces Veal Stock and 1

tablespoon Butter. Reduce sauce to a smooth consistency. Slice Venison and

lay out on plate. Pour sauce over and serve.

4. Ostrich

1 leg of Ostrich

1cup Red Wine

2 cups Soybean Oil

4 Tablespoons Cracked Black Pepper


Rub trimmed Ostrich leg and marinate for 2 days. Remove from marinate. Best

sautéed or grilled. Serve sliced on baguette with Olive oil and finely sliced

Onions.


GAME

5. Squab, Chicken or Pheasants

2 Squabs

4 Bay Leaves


1 teaspoon Coarse Grain Salt

1 tablespoon Cracked Black Pepper

2 sprigs Fresh Rosemary

4 sprigs Fresh Sage

Evenly stuff both squabs with the ingredients. Tie the bird. In skillet, add

cooking oil. Dredge the squabs in flour. When hot sear the squabs evenly on all

sides. When evenly brown, remove squabs from pan and discard grease.

Add:

1 tablespoon Sweet Unsalted Butter

1 medium Onion, sliced ¼ inch


Brown the onion and garlic in the butter, then deglaze with:


Place squabs in pan, drizzle with olive oil and bake at 400°F. These must be

watched during roasting; adding chicken stock is necessary, never more than ¼

inch of liquid in pan at any time. Turn squabs after color is achieved, drizzle

with olive oil and continue roasting for 15 minutes. 30 minutes total should do it.

Remove Squabs from pan and strain sauce. Cut squabs in half or bone them out.

Spoon reduced sauce, with a little butter added to give consistency, over squabs.

NOTE: Dried Porcini Mushrooms, re-hydrated and cleaned may be added to

sauce at the final stages for an added punch.

6. Quail

4 Jumbo California Quails, bone out

1 tablespoon Maple Syrup


Juice of 3 Limes

Juice of 1 Lemon

1 /3rd

cup Balsamic Vinegar

½ cup Olive Oil

1 tablespoon Fresh Sage, chopped

2 sprigs Fresh Rosemary, plucked


Marinate the Quails for 2 days in the above ingredients. Remove from marinate

and grill. Serve over mixed baby greens, couscous with pignolis, raisins and

diced red peppers. Sprinkle with pomegranate seeds and decorate with a

reduction of Balsamic Vinegar and Sugar.


GAME

7. Rabbit Al Forno

2 Young Rabbit Fryers


1 large Onion, sliced ¼ inch

½ lb. Sweet Unsalted Butter, softened

½ cup Soybean Oil

½ cup Flour for dredging

2 cups Dry White Wine


4 sprigs Fresh Rosemary

14 leaves Fresh Sage

Cut rabbits into 6 pieces each. Heat heavy skillet with ½ cup Soybean Oil.

Dredge rabbits with salt & pepper and flour. Brown them evenly in the hot oil.

Remove rabbits from pan and the excess grease. Add ½ lb. Butter, onions and

garlic and brown them stirring constantly. Deglaze with white wine, add rabbits,

sage and rosemary. Add enough of the stock only to cover rabbits half way. The

pan should be wide enough to hold rabbit pieces on one even layer, not piled on

top of one another. Cover with aluminum and cook on stovetop over medium to

low heat for 30 minutes. Remove cover, check to see if it needs more stock, then

Bake at 400°F for an additional 30 minutes or until the rabbit is tender enough to

fall off the bone and the sauce is reduced and smooth. Remove rabbits from

pan and strain the sauce over them. Serve hot.


GAME


FISH & SHELLFISH

D. Fish & Shellfish

1. Poached Salmon

1 10 ounce Filet of Salmon

Milk to wet fish

Ground Hazelnuts to coat fish


¼ cup Dry White Wine

3 ounces Fish Stock

½ cup Sliced Leeks, ¼ inch, cleaned well

1 teaspoon minced shallots

3 ounces Heavy Cream

1 tablespoon Sweet Unsalted Butter, softened


Preheat skillet. Dip salmon in milk and dredge with hazelnuts. Add butter to pan

and brown nuts on both sides and bake at 400°F for 6-8 minutes. Remove

salmon to plate and add 1st butter to pan followed by white wine and fish stock.

Add leeks and shallots, then cream, 2nd

butter and salt & pepper. Reduce to

sauce like consistency and spoon over salmon. Serve hot.

2. Dover Sole

1 Dover Sole, skinned

1 teaspoon Soybean Oil


1 teaspoon Capers

Lemon segments of 1 Lemon and juice




In large skillet heat 1st butter with oil. Dredge sole in flour and sauté in pan to

brown evenly on both sides. Bake in 400°F for 8-10 minutes or until done.

Remove from pan and place on plate, or filet first. Add capers and white wine to

pan then lemons and juice, Worcestershire sauce and 2nd

butter. Reduce to sauce

consistency and add salt & pepper. Spoon over fish and serve hot.


FISH & SHELLFISH

3. Tuna with Merlot Sauce and Thyme

1 - 8 ounce filet of Tuna

1 tablespoon Fresh Thyme Leaves, chopped



Merlot Reduction:

4 ounces Merlot

1 teaspoon Granulated Sugar

2 tablespoons Shallots, minced

1 teaspoon Sweet Unsalted Butter

1 ounce Red Wine Vinegar

First prepare the reduction by sweating the shallots in the butter and then adding

the sugar in order to caramelize the sugar into the shallots. Then add the red

wine vinegar and the Merlot and reduce to ¼ cup.

Now, heat a skillet for the tuna which is seasoned well with salt and pepper.

Add a teaspoon of soybean oil to the pan and sear the tuna quickly on both sides

for only 2 minutes on each side. It should be rare to medium rare now, so

remove it from the pan and put it on the plate. Add the reduction to the pan,

which had the excess grease thrown out, add the thyme and butter as well.

Reduce to sauce consistency and spoon over the tuna and serve immediately.

4. Tuna au Poivre

1 - 8 ounce filet of Tuna

1 teaspoon Olive Oil


1 ounce Cognac

1 tablespoon Dijon Mustard


1 teaspoon Sweet Unsalted Butter, softened

Preheat a skillet for the tuna with the olive oil in it. Rub the tuna with the pepper

and when the oil begins to smoke, sear the tuna on both sides as in previous

recipe and put it on the plate. Remove excess grease from pan and add the

cognac, mustard, cream, butter and pinch of salt. Reduce to sauce like

consistency and spoon sauce over tuna. Serve immediately.


FISH & SHELLFISH

5. Lemon Sole

1 - 8 ounce filet of Sole

1 tablespoon Soybean Oil

½ teaspoon Lemon Juice

1 teaspoon Parsley, chopped



2 ounces Fish Stock

Preheat skillet with soybean oil. Dredge sole in some milk, then some flour, salt

& pepper. Brown sole evenly on both sides and remove to plate, keep warm.

Remove excess grease from pan and add butter. It should start to turn brown

immediately, so deglaze with white wine when it is brown. Add lemon juice and

parsley. Reduce to saucelike consistency and spoon over sole. Serve hot.

6. Grilled Marinated Prawns

2 lb. Shrimp sized U/12 (under 12 per lb.) approximately 24

Juice of 2 large Lemons

¼ cup Fresh Thyme, chopped

3 Shallots, minced

2 tablespoons Fresh Parsley, chopped

1 teaspoon Paprika



Devein shrimp but leave shell on. Toss in the marinate, all the above mixed

together, and refrigerate overnight. Remove from marinate and grill until done

on all sides. Serve with grilled tomatoes and grilled polenta.

7. Sautéed Ginger Prawns

2 lb. U/12 Shrimp, peeled and deveined

1 teaspoon fresh Ginger, minced

½ teaspoon Garlic, minced

¼ cup Sliced Scallions

1 teaspoon Sesame Oil

Preheat large skillet with oil. Add Shrimp, garlic and ginger. Sauté until done.

Remove to plate and top with scallions.


FISH & SHELLFISH

8. Teriyaki Shrimp

24 - U/16 Shrimp (under 16 per lb.)

Marinade:


¼ cup Teriyaki Sauce

1 teaspoon minced Garlic

½ teaspoon Cracked Black Pepper

Marinate all the shrimp for 4-6 hours. Sauté in peanut oil until done. Goes well

with rice.

9. Tamarind Shrimp

24 - U/12 Shrimp, peeled and deveined

Marinade:

1 ½ tablespoons Fresh ginger, chopped

¼ cup Sesame Oil

¾ cup Soy Sauce

Juice of ½ lemon

Skewer all the shrimp on 4 skewers and then pour above marinade over them in a

shallow pan and hold refrigerated for 8 hours. Grill on a hot grill for 3-4

minutes or less. Serves well with grilled vegetables and rice.

10. Shrimp Toast

3 lb. U/51-60 peeled and deveined Shrimp

5 Egg Whites

1 Whole Egg

8 ounces Water Chestnuts, drained

½ cup Cornstarch

1 ½ tablespoons White Rice Wine Vinegar

1 ½ tablespoons Soy Sauce

½ tablespoon Sesame Oil

1 ½ tablespoons Garlic, minced

1 walnut - sized piece of Fresh Ginger, minced

Place all ingredients in cuisinart and puree until fine. Spoon onto triangular

piece of bread and deep fry for 1-2 minutes. Drain and serve hot.


FISH & SHELLFISH

11. Scampi Butter

¼ cup Fresh squeezed Lemon Juice

3/16th

cup Parsley, finely chopped and squeezed dry

3/16th

cup Garlic, minced

¾ ounce kosher Salt (to aid in mincing garlic)

1 ½ lb. Sweet Unsalted Butter, softened

½ tablespoon Ground White Pepper

½ tablespoon Kosher Salt


Blend all ingredients in cuisinart or mixing bowl with paddle attachment. Add

slowly the wine until all is incorporated. Roll up in plastic film or foil into 1

inch log and freeze or refrigerate. You also can use right away by placing dabs

on each shrimp and then broiling until done. May be topped with paprika before

broiling for a nice color.

12. Mussels in Tomato & Cream

24 Cultivated Mussels

1 teaspoon Extra Virgin Olive Oil


1 teaspoon shallot, minced

2 ounce Dry Vermouth or Dry White Wine

½ teaspoon Fresh Thyme, finely chopped

4 Plum tomatoes, peeled, seeded and diced ¼ inch

2 ounces Heavy Cream, at room temperature

5 large Basil Leaves, julienne

½ teaspoon Parsley, finely chopped and squeezed dry


Heat skillet with oil and place mussels in the hot oil. Cover and toss once. Add

a tablespoon of water and continue to steam them until they open. Remove each

mussel from shell and place on a plate in a concentric fashion. Keep warm. Add

garlic and shallots to pan and reduce any excess water until only the oil, garlic

and shallots remain. Deglaze with vermouth or wine and reduce ½ way. Add

thyme, tomatoes and cream and continue to reduce until of sauce consistency.

Add basil, Parsley, butter, salt & pepper (to taste). Check consistency and spoon

over mussels on plate. Serve immediately.


FISH & SHELLFISH

13. Mussels in Pesto

24 cultivated Mussels

1 teaspoon Pesto


1 teaspoon Celery, chopped 1/8th

inch

2 teaspoons Onion, minced

2 ounces Tomato sauce

1 tablespoon Extra Virgin Olive Oil


1 teaspoon Parsley, chopped fine, squeezed dry

Heat skillet with oil, garlic, celery, onions and sweat over medium heat until

translucent about 1 minute or less. Add mussels and cover. Toss once and add

wine. Continue to steam until they open. Remove to bowl and arrange in orderly

fashion. Add tomato sauce and pesto to pan. Add parsley last when sauce is at

the correct consistency. It should not be thick nor to watery. Spoon sauce over

Mussels. Top with Freshly Ground Black Pepper.

14. Mussels in Broth

24 Cultivated Mussels

2 cloves garlic, crushed


¼ teaspoon Salt

1/8th

teaspoon Ground Black Pepper

1 teaspoon Parsley, finely chopped, squeezed dry


In skillet, heat oil and garlic. When garlic begins to brown, add mussels, salt,

pepper and parsley. Cover and toss. Add a little water (1 ounce) to steam.

When Mussels open remove to bowl and arrange in an orderly fashion. Add

butter to pan sauce and reduce until it is of sauce like consistency. Spoon sauce

over mussels and serve immediately.

15. Broiled Clams

6 Littleneck Clams, opened on the Half-Shell

2 ounces Scampi butter, spread evenly amongst the Clams

Arrange clams with scampi butter on broiler pan and broil for 3 minutes or until

done. Remove to plate and decorate with lemon wedge and Fresh Dill Sprig.

Serve Hot.


FISH & SHELLFISH

16. Brandade de Morue

3 lb. Salt Cod, poached and dried with towels.

2 lb. Potatoes, cut in 1 inch cubes

1 bulb Garlic

2 cups Olive Oil

2 cups Heavy Cream


2 Drops Lemon Juice

First poach the salt cod in water for 10 minutes. Discard water and dry cod with

towels. Place potatoes in cold water (2 quarts) and boil with cod until potatoes

are soft. Drain well and remove to mixing bowl with paddle attachment. Now,

cut bulb of garlic, widthwise, splitting cloves and place in saucepot with oil.

Bring to boil and before the garlic burns, strain into steel container. Heat cream

and add the cream and the flavored oil to mixing bowl of cod and potato. Blend

briefly to incorporate all ingredients well, but do not mix so much that it looks

like puree. Add lemon Juice and pepper.

To Serve:

Place a serving in ceramic oven proof dish and bake at 400°F for 10 minutes or

so until it is golden in color. Serve with toast points.

17. Bakala

3 lb. Salt Cod, soaked for 2 days refrigerated, water changed 4

times to remove salt content.

1/3rd

cup Extra Virgin Olive Oil

2 Onions, sliced ¼ inch


10 Anchovy filets, minced

1 cup Heavy Cream

1 quart Whole Milk


In large skillet, heat olive oil and dredge dried (patted with paper towels) cod in

flour. Place cod into hot oil and brown evenly on both sides. Remove from pan.

Using oil in pan add onions and brown them, then add garlic and anchovies. Add

cream to stop the cooking process. Place Bakala on top and add the milk. Bake

in 400°F for approximately 1 hour stirring twice to prevent scorching until it is

nice and brown and not liquid any more. Should be like consistency of mashed

potatoes.

To Serve:

Place 1 serving of Bakala on top of a couple of slices of warmed boiled potato

and serve with grilled polenta.


FISH & SHELLFISH

18. Marinated Salmon

1 side of Salmon (5 lb.), pinbones removed, skin intact

Brine:

½ lb. Salt

½ lb. Granulated Sugar

Marinade:

½ cup Honey

2 tablespoons Whole Fennel Seeds

2 tablespoons Whole Caraway Seeds

2 tablespoons Whole Mustard Seeds (optional)

2 tablespoons Cracked Black Pepper

2 ounces Rum

5 cups Fresh Dill, cleaned, dried and coarsely chopped; OR:

equivalent amount of Basil & Parsley

First, lay the salmon on an extremely large piece of plastic wrap. Mix sugar and

salt and pour over the salmon. Wrap it up tightly and put in a pan and lay some

heavy weights on it and refrigerate for 48 hours. Less for smaller pieces, more

for larger pieces.

Second, unwrap and wash for 20 minutes under cold running water and then dry

with towels.

Third, Place on another large piece of plastic wrap in a pan and then spread

honey over it. Add seeds now, then pepper, then dill and top with rum. Be sure

to distribute all the ingredients evenly. Seal plastic extremely tightly as before

and refrigerate for 48 hours, this time with no weight on top.

To Serve:

Wash salmon and dry. Slice paper thin with an extremely sharp slicing knife

perhaps rubbed with a little oil so that it will glide easily through the salmon as

you slice. Lay out on cold plate and serve with marinated carrots or chopped

egg yolks, egg whites, capers and parsley. Serve with toast points. Serve cold.

This is not a cooked dish. The salt in the first part kills everything.

19. Octopus

3 lb. Octopus


1 Onion, sliced

3 Parsley stems

5 Bay Leaves

1 cup White Vinegar

2 quarts Water

2 tablespoons Salt


Place all ingredients in a pot and bring to a boil. Simmer for 60-90 minutes or

until Octopus is tender. Let cool for 2 hours in the liquid. Remove octopus and

discard cooking liquid and the rest. Slice octopus how you like, excluding the

head, and toss in:2 teaspoons chopped fresh Thyme, 3 cloves sliced Garlic,

Juice ½ of lemon, 2 tablespoons of Extra Virgin Olive Oil, Salt & Pepper.

Lay on bed of julienne celery, sliced potatoes and top with Balsamic Glaze.


FISH & SHELLFISH


POULTRY

E. Poultry, Duck, Turkey & Liver

1. Duck a la Orange

½ cup Granulated Sugar

4 tablespoons Sweet Unsalted butter

1 tablespoon Red Wine Vinegar

2 tablespoons Triple Sec

1 tablespoon Gran Marnier

Juice of 2 Oranges, strained

1 ½ teaspoon Lemon Juice

8 ounces Demi-Glace (veal stock reduced by half)

¾ teaspoon Salt


Caramelize butter and sugar in saucepot. When golden brown, add vinegar and

stand back. Add liqueur and flame it. Add juices, then demi-glace. Season with

the salt and pepper. Now, prior to serving over the roast duck, add some soft

butter to sauce to thicken it and reduce it to saucelike consistency.

2. Coniglio umido

2 Young Rabbit Fryers, cut into 16 pieces

2 large Onions, minced

1 ½ cups Carrots, minced

1 ½ cups Celery, minced

4 cloves Fresh Garlic, minced

½ cup Parsley, chopped fine

2 cups Dry Red Wine

1 quart Tomato Sauce

½ cup Tomato Paste

1 cup Cured Black Olives, pitted

1 teaspoon Red Hot Chile Peppers

Salt and Cracked Black Pepper, (to taste)

1 quart Chicken Stock

In large skillet, enough to hold all, brown the carrots, onions and celery over low

heat until darkened and soft. Add garlic and stir over fire 2 minutes to cook

garlic. Add parsley and the red wine. Add tomato sauce, paste, hot pepper, salt

and black pepper. Add stock. Blend all well and add raw rabbit. Cook covered

for 30 minutes on the stove, then uncovered in 400°F oven for about 1 hour

more. Rabbit should just be tender enough to fall off bone. Sauce should be the

consistency of a ragout. Add black olives and serve with soft polenta.


POULTRY

3. Mustard Chicken

2 Whole Chicken Breast, cut in four pieces

2 ounces Clarified Butter

Flour, for dredging


2 tablespoons Shallots, minced

2 teaspoons Pommery Mustard

1 teaspoon Dijon Mustard

½ cup Chicken Stock

1 cup Heavy Cream

Juice of 1 Lemon Wedge, (1/4 of Lemon)

Salt and Ground White Pepper (to taste0

Heat large skillet with clarified butter and add seasoned, lightly dredged in flour

breasts and sauté both side until golden brown. Finish cooking in a 375°F oven

until almost done. Remove excess grease and add white wine and shallots.

When reduced, add stock, cream and mustards. Blend well. Add lemon juice,

salt and pepper and continue to reduce until saucelike consistency is reached.

Remove chicken from pan to plate and spoon sauce over each breast.

4. Duck au Poivre

4 Long Island Duck Breasts, with fat on outside of breast

2 ounces Cognac

2 tablespoons Whole Green Peppercorns, crushed

4 tablespoons Demi-Glace


Salt and Ground Black Pepper, (to taste)

In hot skillet, place duck breasts fat side down. Reduce heat to low and continue

to cook on that side until fat is crispy. Remove grease from pan, turn duck over,

and place in 400°F oven for 5 minutes. Flesh should be soft to touch and cooked

only to medium rare. Remove duck to carving board and let rest. Prepare sauce

in same pan by first adding cognac, then demi-glace followed by peppercorns.

Add soft butter last and reduce to saucelike consistency. Slice duck the long

way as thin (1/8th

inch) as you can. Lay over plate and spoon hot sauce over it.

Serve immediately or the duck will dry out. Great with a preparation of sweet

potatoes.


POULTRY

5. Thanksgiving Turkey Stuffing/Dressing

2 cups Natural Juice of cooked turkey

1 Loaf White Bread, cubed when frozen for easy cutting

1 medium Carrot, diced 1/8th

inch

1 large Turnip, diced 1/8th

inch

1 medium Onion, diced 1/8th

inch

1 small Parsnip, diced 1/8th

inch

1 stalk Celery diced 1/8th

inch

1 handful Parsley Sprigs, coarsely chopped

Salt and Cracked Black Pepper (to taste)

Mix all ingredients together and cook in 375°F oven until dryer and crusty.

Serve hot with turkey.

6. Marinated Roasted Chicken

2 - 2 ½ lb. Chickens, whole and ready to tie.

2 tablespoons Fresh Tarragon, chopped

2 tablespoons Fresh Thyme, chopped

½ cup Shallots, minced

Coarse Salt and Cracked Black Pepper mixture

Blend all ingredients and rub the inside and outside of chickens well, then tie

them. Place into oiled roasting pan and roast at 400°F for about 1 hour or until

done. Remove strings, split and serve.

7. Calves Liver Venetian Style

¼ cup Soybean Oil

Flour for dredging

8 ounces Liver, cleaned of sinew and cut into 3” by1/4” strips

½ cup Onions, sliced 1/8th

inch

Juice of ¼ Lemon

6 Leaves Fresh Sage


¼ cup Chicken Stock

Salt and Ground Black Pepper (to taste)


Heat skillet, then add oil. When smoking hot, add liver which were dried on a

towel then lightly floured. Shake excess flour and set nearby. Add onions to hot

oil and brown quickly. Add livers and let set in oil until brown on the bottom

sides of the strip. Toss pan to cook other side then drain. No more than 1-2

minutes in pan is necessary for medium rare. Add wine to pan then stock, lemon

juice, sage, butter salt and pepper. Reduce a little then add liver and onions back

to pan and toss constantly until sauce is thickened. Place on hot plate and serve

with grilled Polenta.


POULTRY

8. Sautéed Calves Liver Raspberry Sauce

1 Calves Liver Slice, ¼ inch thick, sinew removed

1 tablespoon Clarified Butter

Flour for dredging

2 ounces Demi-Glace

¼ cup Fresh Raspberries


1 teaspoon Parsley, chopped


In hot skillet, sauté liver dredged in flour quickly in clarified butter. Remove to

plate. Discard grease in pan and add demi-glace, raspberries and soft butter.

Reduce to saucelike consistency and spoon over liver. Serve hot and medium

rare for best results.

9. Chicken Fricassee With Wild Mushrooms

½ cup Clarified Butter

2 lb. Chicken Tenders

¼ cup Shallots, diced 1/8th

inch

2 cups White Mushrooms, quartered

½ cup Carrots, julienne

½ cup Turnips, julienne

½ cup Celery, julienne

1 tablespoon Fresh Tarragon, chopped

1 teaspoon Fresh Thyme, chopped

½ cup Heavy Cream

1 cup Demi-Glace

2 tablespoons Sweet Unsalted Butter, softened

6 shakes Tabasco


In large skillet, heat clarified butter and add chickens tenders. Sauté evenly until

browned. Remove tenders from pan and set aside. Add shallots, mushrooms

and julienne vegetables and toss in pan for a minute or so with the remaining

clarified butter in pan from chickens. Add all the seasonings, followed by cream

which is reduced, then demi-glace, which is reduced again after adding chicken

back to pan. Add the last butter and reduce the sauce to proper consistency.

Serve over rice or boiled potatoes.


POULTRY


MEATS

F. Meats

1. Rib Eye Maitre D' Hotel

6 ounces Sweet Unsalted Butter, softened

1 ½ teaspoons Lemon Juice

2 ¼ teaspoons Parsley, finely chopped and squeezed dry

¾ teaspoon Garlic, minced

3/8th

teaspoon Kosher Salt, add to garlic to aid in mincing

1 tablespoon Onion, minced

3/8th

teaspoon Ground White Pepper

3/8th

teaspoon Red Wine Vinegar

2 tablespoons Demi-Glace, room temperature

Blend all ingredients well, except the vinegar and demi-glace, which is added at

the end slowly so that it may be incorporated into the butter without curdling the

mixture. Pipe in Rosette shape using a pastry bag fitted with a star tube and

refrigerate these until the steak is ready. Place rosette on cooked steak and it

will melt onto the surface area, enhancing the flavor immediately.

2. NY Steak au Poivre

¼ ounce Sweet Unsalted Butter

2 ounces Shallots, sliced 1/8th

inch

1 Bay Leaf

1 ounce Cognac

1 ounce Dry White wine

10 ounces Demi-Glace

1 teaspoon Whole White Pepper, ground coarsely

1 teaspoon Whole Black Pepper, ground Coarsely

¾ teaspoon Salt, or less (to taste)

In saucepan place the butter and shallots. Sweat gently these shallots over low to

medium heat and add the thyme leaf and bay leaf, then the cognac and white

wine. Reduce a little bit then add the Demi-Glace and simmer for 15 minutes.

Strain sauce and add peppercorns. After you cook a steak, ladle 3 ounces of this

sauce in the sauté, add a touch of butter and cream and reduce to heavy

consistency. If it curdles you reduced it to much. This can be repaired by

adding a little chicken or veal stock, peppercorn sauce, or even water.


MEATS

3. Stuffed Breast of Veal

Stuffing:

1 large Breast of Veal, trimmed, 4-5 lb.


1 ½ lb. Sweet Italian Sausage, sliced

8 Leeks, quartered lengthwise and sliced ¼ inch, washed well

6 ounces Goat Cheese

1 tablespoon Fresh Thyme, finely chopped

Salt & Ground Black Pepper (to taste)

Coating:

½ cup Parsley, chopped

4 cloves Garlic, minced

Zest of 1 Lemon

For the Pan:


1 Onion, cut in 1 inch squares

6 medium Carrots, cut in 1 inch pieces

6 stalks Celery, cut in 1 inch pieces

2 cups Dry White Wine

First prepare the stuffing by searing the sausage in the oil and breaking them up.

Add the leeks and reduce heat. Add the goat cheese, melt it and add salt &

pepper to taste. Stuff this into the breast of Veal and roll it up tightly and tie it

with butcher’s twine. Coat this now with the coating blend; rub it in well.

Prepare vegetables for the pan, preferably beforehand if you like, and set aside.

In a large skillet heat some oil and sear the breast of veal evenly on all sides.

Remove veal from pan and discard excess grease. Add the vegetables to the pan

along with the butter and brown them a little quickly and evenly. Place the veal

back into the pan and add ½ of the wine. Cook in a 375°F oven for 90 minutes

covered with foil. Remove foil, add the other white wine and continue to cook

uncovered for 1 hour. Be careful not to burn it. There should always be a little

liquid in the bottom of the pan. You may add a chicken stock at any time to

prevent this. Now, cool for 10 minutes, untie and slice as thinly as possible.

Serve with the strained pan juice and place over rice.

4. Filet Mignon Bordelaise Sauce

1 - 8 ounce Filet of Beef, trimmed of any fat

1 tablespoon Shallots, minced

½ cup Merlot, a dry red wine

1-2 shakes of A-1 Sauce (substitute for demi-glace)



Sear filet in a little oil and discard grease. Bake in 400°F oven 10 minutes or

until medium rare. Remove from pan to plate. Add butter and shallots and

sweat a minute or so than add wine, A-1 Sauce, butter, salt & pepper and reduce

to a heavy consistency. Spoon over filet and serve.


MEATS

5. Choucroute (An Alsatian Specialty)

4 Pork Chops

4 Bratwurst

4 Duck Legs

4 Merguez Sausages

4 Granny Smith Apples, cored and cut in eighths

4 medium Potatoes, sliced ½ inch rounds

5 inch Slab of Bacon, unsliced

Sachet Bag:

1 Bulb Garlic, halved

2 teaspoon Fresh Thyme, chopped

12 Whole Black Peppercorns

Day Before:

5 lb. Sauerkraut, with water

5 medium Onions, minced

1 stalk Celery, minced

¾ cup rendered Duck Fat

1 cup White Vinegar

1 cup Juniper Berries

½ gallon Dry White Wine


First prepare the sauerkraut by combining all the ingredients together and letting

it set, refrigerated, overnight.

Second, place the sachet bag and all the sauerkraut and all the other meats,

apples and potatoes in large casserole and bake covered for 3 hours at 325°F.

Remove cover to see if it has dried a bit. Some liquid must remain so that you

may reheat it when you need it. Serves four.

6. Viennese Veal Goulash

2 lb. Veal Shoulder, cubed

2 tablespoons Salt

2 tablespoons Sweet Paprika

2 cups Onions, coarsely chopped


2 ounces Tomato Sauce

2 small fresh Tomatoes, peeled

2 tablespoons Sour Cream

Sprinkle veal with salt and paprika and let stand while preparing onions. In a

heavy 2 quart saucepan, cook onions in butter until golden. Add seasoned veal to

onions and cook stirring over medium heat until veal loses the raw color.

Reduce heat and add the sauce. Add tomatoes by cubing them over the pan so

that no juice is lost. Cover and simmer about 1 ½ hours or until veal is tender.

Stir in sour cream and continue to cook until it is blended in well. Add more salt

if desired.


MEATS

7. Budapest Beef Goulash

#1

4 cups Onions, coarsely chopped

¼ cup Shortening

1 ½ lb. Beef Chuck, 1 inch cubes

1 ½ teaspoons Salt

1 tablespoon Sweet Paprika

1 - 6 ounce can Tomato Paste

Cook onions in fat until golden in heavy 2 quart saucepan. Add beef and cook

over medium heat, stirring until beef turns brown. Add salt, paprika and tomato

paste and simmer very slowly 1 ½ hours to 2 hours or until beef is tender. A

little water may be used if it becomes to dry to prevent scorching.

#2

2 large Onions, chopped

2 tablespoons shortening

1 small Tomato, chopped

1 small Green Pepper, seeded and chopped

1 tablespoon Sweet Paprika

1 ½ lb. Beef Chuck, cubed

1 teaspoon Tomato Paste

2 tablespoons Salt

1 cup Water, boiling

2 large Potatoes, diced

Cook onions in shortening until golden using a 2 ½ quart saucepan. Add tomato,

pepper, paprika, beef, paste and salt. Cook stirring over medium heat until beef

turns brown. Reduce heat and add water. Cover and simmer for an hour and a

half. Remove meat, strain gravy then return to pan with the meat. Add potatoes

and simmer until tender about another hour.


MEATS

8. Roadhouse Chile Con Queso

1 lb. Pork Shoulder, trimmed, ½ inch dice

1 lb. Beef Chuck, trimmed, ½ inch dice

2 medium Onions, ¼ inch dice

2 tablespoons Garlic, minced

3 medium Green Peppers, diced and seeded

½ cup Fresh Ancho Chilies, pureed

16 ounces Stout Beer

1 tablespoon Ground Black Pepper


1 teaspoon Cumin

1 teaspoon Oregano

½ cup Fresh Cilantro, chopped coarsely

2 ounces Worcestershire Sauce

6 shakes Tabasco

In large heavy skillet, sear the meats in a little oil, then add onions, green

peppers and garlic. Continue to stir being careful not to burn the garlic. Add the

Ancho Chilies and the beer, followed by all the remaining ingredients and

simmer over low heat 1 ½ hours.

Serve with cilantro, scallions, tomato salsa and Jack Cheese melted on top.

9. American Meatloaf

2 ½ lb. Ground Beef

1 medium Onion, sautéed diced

½ cup Bread Crumbs

1 Whole Egg

1 teaspoon Oregano


1 tablespoon Worcestershire Sauce

1 teaspoon Ground Black Pepper

2 shakes Tabasco

2 teaspoons Catsup

1 teaspoon Soy Sauce

Combine all above ingredients and form into the shape of a loaf. Bake in a

365°F oven for about 40 minutes or until done. Serves well with brown Gravy.


MEATS


PASTAS

G. Pastas

1. Pancake Batter

2 cups Whole Milk

2 cups All Purpose Flour

1 Whole Egg

½ teaspoon Salt

3 tablespoons + ¾ teaspoon Sweet Unsalted butter

2 ounces Granulated Sugar

1 tablespoon Baking Powder

Sift together all dry ingredients and then add eggs mixed with milk and butter.

Cook in a hot pancake skillet using a little clarified butter until golden on both

sides. Using medium heat, this would be about 28 seconds on both sides. Serve

with hot maple syrup.

2. Durham Yellow Pasta

Ravioli Pasta: Dry Pasta:

3 cups Durham Yellow Flour 3cups Durham Yellow

3 cups All Purpose Flour 3 cups All Purpose Flour

7 Whole Large Eggs 7 Whole Medium Eggs

1 teaspoon Salt 1 teaspoon Salt

Blend all ingredients well by hand or in mixing bowl with paddle attachment.

The pasta with the large eggs is for raviolis, the pasta with the medium eggs is

for fettucine, spaghetti, etc.

3. Whole Wheat Pasta

1 ½ cups Whole Wheat Flour

1 cup High Gluten Bread Flour

3 Whole Large Eggs

½ teaspoon Salt

Combine well as in above recipes. Primarily used for fettucine or spaghetti.

4. Spinach Pasta

1 handful of cooked, squeezed dry and ground Fresh Spinach

2 cups Durham Yellow Flour


3 Whole Large Eggs

1 teaspoon Salt

Blend well as in above recipes. Used for fettucine or ravioli dough.


PASTAS

5. Cappellini With Shrimp

10 ounces Cappellini, (angel hair pasta)

16 16/20 Shrimp, peeled and deveined


1 Clove Garlic, minced

1 tablespoon Onion, chopped 1/8th

inch


6 ounces Italian Tomato Sauce

2 tablespoons Extra Virgin Olive Oil

2 tablespoons Pesto


Prepare first boiling water for Cappellini and have it ready, for this pasta cooks

in a couple of minutes. Sauté first the shrimps in a hot skillet with the Olive Oil

until the shrimps start to turn red. Now add garlic and onions and toss quickly.

Do not brown the garlic. Add tomatoes and toss then the warm tomato sauce

followed by Extra Virgin Oil , Pesto, salt and pepper. Cook the pasta and add to

the sauce. Toss the pasta well in the sauce and remove it to the plate and arrange

shrimp around the plate or on top of pasta.

6. Tortellini Alla Panna

12 ounces Cheese Tortellini

2 ounces Prosciutto, julienne

16 White Mushrooms, quartered

8 ounces Heavy Cream, reduced halfway


1 tablespoon Sweet Unsalted butter

1 tablespoon Parsley, finely chopped

Prepare boiling water for the Tortellini. Using a skillet place the Prosciutto and

mushrooms and cook slowly to impart the flavor of the Prosciutto to the

mushrooms. Add cream and reduce to saucelike consistency. Cook pasta now

and finish the sauce with the cheese and butter. Toss pasta well in sauce and

arrange on plate nicely. Sprinkle with chopped parsley. Chopped tomatoes may

also be added on top for garnish.


PASTAS

7. Linguine With Lobster

1 - 3lb. Lobster, cooked, cleaned and diced into ½ inch pieces,

reserving claw meat for garnish

10 ounces Linguine


¼ cup Onions, minced

10 white Mushrooms, sliced

½ cup Sherry

12 ounces Heavy Cream, reduced halfway




Prepare all ingredients first and have them available on the counter.

Prepare a pot of boiling water and cook linguine because it may take about 11

minutes. Sauté butter, onions and mushrooms quickly and add sherry, reduce.

Add the cream, which is still warm and had been previously reduced to save time

now, and reduce to a saucelike consistency. Add lobster pieces, butter, salt &

pepper. Drain linguine and toss with sauce and place on two plates. Top with a

claw on each for garnish. Serve immediately.

8. Fettucine with Veal, Mushrooms & Tomato

10 ounces Fresh Fettucine



16 Shitake Mushroom Caps

6 Plum Tomatoes, peeled, seeded and diced ¼ inch

1/3rd

cup Dry White Wine

6 ounces Veal Stock




Heat olive oil in skillet and add shallots. Brown quickly and add mushrooms,

tomatoes and white wine. Reduce wine and add veal stock. Reduce stock a little

and add butter, salt and pepper. Toss pasta in sauce and place on two plates.

Garnish with the parsley.


PASTAS

9. Cappellini with Shrimp & Scallops

10 ounces Cappellini

12 16/20 Shrimps, peeled and deveined

4 ounces Bay Scallops

1 teaspoon Clarified Butter



4 ounces Fish Stock

2 Belgium Endive, sliced

2 tablespoons Sweet Unsalted Butter, softened

Salt & Ground White Pepper (to taste)

Sauté shallots, shrimp and shallots quickly in clarified butter. Add white wine,

reduce. Add stock, endive, butter, salt and pepper and reduce until it has

thickened to a light sauce. Toss in pasta and arrange on two plates.

10. Amatriciana Sauce

10 ounces Penne

1/3rd

cup Olive Oil

4 medium Onions, diced ¾ inch

8 ounces Pancetta, diced ¾ inch

4 cloves Garlic, crushed (later to be removed from sauce)

4 cups Plum Tomatoes, canned, drained (juice use elsewhere)


¾ cups Dry Red Wine


Sauté onions until golden brown. Add bacon and garlic and sauté another 5

minutes. Add tomatoes, sugar, wine, salt and pepper and continue to simmer for

45 minutes. Best served with penne.

11. Farfalle With Sovrito Sauce

10 ounces Farfalle

3 ounces Bacon, finely chopped

2 tablespoon Shallots, diced 1/8th

inch

1 small Green Pepper, diced ¼ inch

1 large Beefsteak Tomato, diced ¼ inch


½ cup Beef Broth

10 Black Olives, pitted and halved

1 teaspoon Fresh Thyme, finely chopped

Salt & Cayenne Pepper (to taste)

Sweat bacon and shallots together until crispy. Add green pepper, tomato and

garlic. Sweat a little more. Now add broth and cook over medium low heat for

10 minutes. Add olives, salt, pepper and thyme and serve on two plates after

tossing the Farfalle into it.


PASTAS

12. Pasticierre Sauce

10 ounces Rigatoni

Sausage Meat:

8 ounces Pork Butt, ground coarsely, ¼ inch die

½ teaspoon Ground Cloves

½ teaspoon Ground Nutmeg

¼ cup White Wine, infused with 3 cloves crushed Garlic

¾ teaspoon Salt

½ teaspoon Granulated Sugar

1 tablespoon Fresh Sage, julienne

Blend all ingredients by hand, after which the cloves of garlic are removed. The

garlic must have set in the wine for at least 30 minutes before adding.

Refrigerate overnight if possible.

Béchamel:

1 cup Whole Milk

1 pinch Salt

1 pinch Ground Nutmeg

1 ounce Sweet Unsalted Butter

2 tablespoon All Purpose Flour

Heat milk to simmer while melting the butter. Add flour to melted butter and stir

to create a white roux. Whisk the roux into the hot but not boiling milk and

whisk well over low fire for almost five minutes. It should be smooth and

creamy. Cover with plastic and set aside for now.

Mushrooms:

½ ounce Dried Porcini Mushrooms, soaked, cleaned, strained

10 White Mushrooms, quartered

Sauté all in a little butter, add Porcini juice and reduce to dry.

OR:

Radicchio:

2 cups Radicchio, sliced ½ inch by 2 inches

Sear the sausage meat in hot soybean oil (1/2 ounce) until browned and cooked.

Add the cooked mushrooms or the Radicchio and toss briefly. Add the

béchamel and continue to cook. Sauce should turn brown and very thick. Add

the cooked rigatoni and 3 tablespoons Parmesan Cheese and serve hot in 2 or 3

plates.

13. Basil Butter

½ lb. Sweet Unsalted butter, softened

½ cup Fresh Basil, finely chopped

¼ cup Parmesan Cheese, ground fresh

Combine ingredients. Refrigerate and use as an addition to a many pastas.


PASTAS

14. Raviolis with Tomato & Cream Sauce

20 Cheese Raviolis



5 Plum Tomatoes, peeled, seeded and diced


1 teaspoon Parsley, finely chopped

Salt and Ground White Pepper (to taste)

Julienne Snow Peas and Carrots, blanched for garnish

Heat pan with garlic, wine and tomatoes and cook until wine is reduced. Add

cream and reduce until thickened. Add cooked raviolis, parsley, salt and pepper,

reduce to absorb water from raviolis and serve on two plates. Garnish.

15. Taglierini with Fresh Tomato Sauce

24 ounces Fresh Taglierini or Spaghetti

½ cup Olive Oil

3 large Onions, chopped ¼ inch

6 cloves Fresh Garlic, crushed

1 cup Fresh Basil Leaves, julienne

1 tablespoon Fresh Oregano, finely chopped

1 Bay Leaf

40 Plum Tomatoes, peeled, seeded and coarsely chopped


In 2 quart saucepan, brown onions and garlic in oil. Add the tomatoes, basil,

oregano, bay leaf, salt and pepper. Cook over low heat for thirty minutes. Add

pasta and serve on four plates.

16. Linguine with Bay Scallops, Pancetta & Peas

24 ounces Linguine

½ lb. Pancetta, finely diced


1 teaspoon Garlic, minced

1 cup Frozen or Fresh Green Peas

1 tablespoon Parsley, coarsely chopped

Salt, Black Pepper and Chili Peppers (to taste)

1 lb. Bay Scallops, drained

4 tablespoons Bread Crumbs


Sear slowly the Pancetta until crispy. Discard grease in pan. Remove Pancetta

and sear the scallops quickly and set aside. Using the same pan cook the shallots

and garlic. Do not brown the garlic. Add the peas, parsley, salt, pepper and

chilies. Add the tomato sauce and breadcrumbs along with the Pancetta and

scallops. Toss in the cooked linguine and serve on four plates immediately.


PASTAS

17. Rigatoni With Sausage, Shitake & Spinach

20 ounces Rigatoni

Sausage Meat:

8 ounces Pork Butt, ground coarsely, ¼ inch die

½ teaspoon Ground Cloves

½ teaspoon Ground Nutmeg

¼ cup White Wine, infused with 3 cloves crushed Garlic

¾ teaspoon Salt

½ teaspoon Granulated Sugar

1 tablespoon Fresh Sage, julienne

Blend all ingredients by hand, after which the cloves of garlic are removed. The

garlic must have set in the wine for at least 30 minutes before adding.

Refrigerate overnight if possible.

Mushrooms:

½ tablespoon Olive Oil

1 ½ tablespoons Sweet Unsalted Butter, softened

1 cup Shitake Mushrooms


1 ½ tablespoons Fresh Sage, chopped

Sauté mushrooms with garlic, sage, oil and butter until they are dry. Set aside.

Combine with 8 ounces cooked, chopped spinach.

In large skillet, sear the sausage meat, discard excess fat, and add the mushrooms

and spinach.

Add:

¾ cup Heavy Cream, and reduce before adding:

½ cup Whole Milk

1 cup Ricotta Cheese

½ teaspoon Salt


Cook well for a couple of minutes and add the pasta. Reduce and toss to a viable

consistency and serve on 4 plates.

18. Whole wheat Fettucine with Walnut Sauce

12 ounces Whole Wheat Fettucine

4 ounces Walnuts, shelled


2 tablespoons Extra Virgin olive Oil

4 slices White Bread, crust removed, dice ½ inch


1 cup Heavy Cream

Blanch the shelled water in hot water for a few minutes. Peel the membrane off

of each walnut and place in food processor. Add garlic. Soak the bread in water,

then squeeze dry. Add to processor. Puree. Add oil and salt and pepper.

Reduce cream to sauce consistency and add puree of walnuts. Toss in cooked

pasta and serve on 2 plates.


PASTAS

19. Cappellini with Crabmeat

12 ounces Cappellini

½ ounce Clarified Butter

½ cup Leeks, diced ¼ inch

6 Plum Tomatoes, peeled, seeded and diced

8 ounces Jumbo Lump Crabmeat, cleaned of cartilage


1 tablespoon Parmesan Cheese

1 tablespoon Fresh Chives, sliced 1/16th

inch


Sweat the leeks in clarified butter until translucent. Add tomatoes, crabmeat and

then pasta. Toss. Add butter, cheese, chives, salt and pepper. Serve on two plates

immediately.

20. Pappardelle with Duck

18 ounces Fresh Pappardelle

4 Duck Legs, seared on both sides


½ cup Onions, diced1/2 inch

2 cloves Garlic, crushed; removed later

3 sprigs Fresh Sage, chopped

1 stalk Fresh Rosemary, plucked


2 teaspoons Tomato Paste

½ cup Porcini Water

2 tablespoons Reconstituted Porcini Mushrooms

Water (to cover legs in casserole)

Sear legs on both sides to render fat. Discard fat. Add the butter, onions, garlic,

rosemary and sage. Brown the onions. Add wine and reduce. Mix paste with

porcini juice and a little water, enough to cover legs by ½ inch in a pan narrow

enough to just fit the legs. Add porcini mushrooms and cover. Bring to boil, then

simmer for 90 minutes, or until meat can be easily pulled from the bone. Cool in

the sauce the pull all the meat from the bones and cut into ¾ inch pieces and add

the meat back to the sauce. Cook the pappardelle after reheating the sauce with

perhaps a little stock, tomato sauce or water. Add pasta to proper sauce and add

some butter and cheese at the end.


PASTAS

21. Taglierini with Garlic and Oil

12 ounces Taglierini

5 cloves Garlic, thinly sliced

3 tablespoons Extra Virgin Olive Oil

2 teaspoons Parsley, finely chopped

2 tablespoons Chicken Stock or Water

Salt and Pepper (to taste)

Cook garlic in oil until brown. Add parsley, salt and pepper. Add stock to stop

garlic from burning. Add cooked pasta and toss. Serve immediately.

22. Taglierini with Tomatoes, Pancetta & Arugula

12 ounces Taglierini

2 ounces Pancetta



3 Plum Tomatoes, peeled, seeded and diced ¼ inch

12 large Arugula Leaves


Sear pancetta separately in order to cook. Wipe out pan and add oil and garlic.

Do not brown garlic before adding tomatoes. Add tomatoes and arugula. Add the

cooked pasta and season with salt and pepper. This is a great version of the

classic dish of Garlic & Oil.


PASTAS


RAVIOLI & RISOTTO

H. Ravioli & Risotto

1. Butternut Squash Ravioli

4 cups Butternut Squash, split, seeded, baked, & skinned, then

dried out in skillet over low flame to remove wetness.

1 ½ cups Impastata Cheese

10 Amaretto Cookies, finely ground

2 tablespoons Candied Fruit, pureed


½ teaspoon Coleman’s Dry Mustard

2 shakes Tabasco

Combine all ingredients well, then pipe a ½ tablespoon amount onto the 4 by 4

inch square of wet pasta, fold over to a triangular shape, press edges around

filling, then cut with a 3 inch round cutter. Reserve scraps accumulated for

fettucine or something else. Cook in boiling water for 2 minutes or less and

place into a brown butter and sage sauce, (butter first browned, sage and chicken

stock added) or a pistachio and cream sauce (pistachios ground and reduced in

heavy cream with a pinch of salt).

2. Porcini Mushroom Ravioli

3 lb. White Mushrooms, sliced 1/8th

inch

¼ cup Dried Porcini Mushrooms, rehydrated with strained

juice reserved.




2 ounces Parmesan Cheese, grated

Using a preheated large heavy bottomed skillet, add oil and garlic. Immediately

as the garlic browns add white mushrooms and stir in salt and pepper. Stir

occasionally until they become very dry, then add porcini and juice. Continue to

dry them out and stirring more frequently as they cook down. They should be

ready when there is no evidence of liquid remaining and almost are sticking to

the pan and very close to burning if you continue any more. Cool for 5 minutes

and add the cheese, adjust for salt and pepper. Puree in food processor and let

stand at room temperature until cool. Using a wet pasta sheet, pipe out dime

shaped balls in even rows. Then, top with another sheet of pasta. Press around

each of the fillings to seal. Cut out using a fluted wheel cutter. Serve with a

porcini mushroom cream sauce. (Cream reduced with reconstituted porcini and

its water with a pinch of salt.)


RAVIOLI & RISOTTO

3. Cheese Tortelloni

1 lb. Impastata Cheese

2 Whole Eggs

1/3rd

cup Pecorino Cheese, finely grated


Blend all ingredients well and pipe ½ tablespoon into a 3 inch round cut of pasta.

Rub edge of pasta with your finger dipped in egg white. Seal in ½ round shape,

then pull edges together and press the edges together to seal. Serve these with a

finely pureed Italian Tomato Sauce with a touch of Creme Fraiche added. Add

julienne of basil at the end of heating. Top with a bit of Béchamel Sauce in the

center of the plate of Tortelloni.

4. Seafood Ravioli

1 lb. 51/60 shrimp

1/3rd

lb. Bay Scallops, drained well



1 tablespoon shallots, minced

2 tablespoons Fresh Thyme, finely chopped

¼ cup Cognac


¼ cup Light Roux


1 bunch Chives, finely sliced

Salt & Ground Black Pepper (to taste)

Sear the shrimp and scallops in the hot oil and add the garlic and shallots. Now

add the cognac and wine and reduce. Add the thyme and salt and pepper. Strain

the seafood now reserving the juice to place into the roux to make it more

flavorful. Now add the roux, and mustard. It should be very tight and dry. Puree

briefly, not mashed, only really to blend the ingredients well, and add the chives.

Pipe ¾ teaspoon into a 3 by 3 square of pasta and fold over to seal. Cut with a 2

inch fluted round cutter and this one will be served with a sauce similar to a

Lobster Bisque or just a butter and chive sauce.

5. Spinach Ravioli

½ cup Spinach, boiled, chilled, squeezed and chopped

1cup Impastata Cheese

1 pinch Nutmeg

½ teaspoon Salt

Blend all ingredients well and pipe into a 4 by 4 inch square. Fold over

diagonally and cut with a 3 inch fluted round cutter. Serve this with a Fresh

Chopped Tomato & Basil Sauce. Spinach Pasta is best suited for this recipe.


RAVIOLI & RISOTTO

6. Saffron Risotto

1 cup Arborio Rice





¼ teaspoon Saffron


1 tablespoon Parmesan Cheese, finely grated

Infuse the Saffron into the stock and keep warm. Heat the onions slowly in the

oil and add the rice after the onions are cooked but not browned. Stir the rice and

add the stock slowly until 18 minutes have passed. Then add the cheese and

better and stir rapidly and serve immediately.

7. Chicken Liver Risotto

1 cup Arborio Rice



3 cups Chicken Stock, or less





In Advance:


1 cup Giblets, tough membrane removed, cut ¼ inch dice

6 Livers, blanched in water until pink not well done, chopped

2 Shallots, minced


6 leaves Fresh Sage, chopped

2 Bay Leaves

1 ounce Vin Santo

1 cup Chicken Stock

1 tablespoon Tomato Paste

First sauté the shallots and garlic in the oil and add the diced giblets and stir well

until browned. Add the sage and bay leaves, salt and pepper (to taste), then the

Vin Santo. Add the broth and continue to cook down slowly with the paste as

well. Add the blanched, chopped livers and continue to cook a few minutes

more. Set aside as the risotto begins to be prepared.

Second, begin to sauté the onions and then add the rice and stir until coated. Add

the stock slowly and about after 9 minutes add the liver preparation. Continue to

cook adding the tomato sauce and after about another 9 minutes add the butter

and cheese and stir rapidly and serve.


RAVIOLI & RISOTTO

8. Squash Risotto

1 cup Arborio Rice




1 cup Butternut Squash, diced ½ inch and baked 15 minutes

in olive oil at 400°F




Zest of 1 Lemon

Begin to cook the onions slowly, then add the rice and stir until coated. Add the

stock slowly and continue to cook for about 15 minutes. Now add the cooked

squash and continue to cook about another 3 minutes. Season with salt and

pepper, add the butter and cheese, stir rapidly and serve. Top with the lemon

zest.

9. Seafood Risotto

1 cup Arborio Rice



3 cups Fish Stock

12 Mussels

12 Cockles

12 16/20 Shrimp, peeled and deveined


Anything else you would want to add.

½ cup Italian Tomato Sauce




Cook the onions first, then add the rice. Stir until coated. Add a portion of the

stock and continue to cook over medium heat. In another pan, sear the seafood in

very hot oil until cooked. Add the wine and the tomato sauce and season with

the salt and pepper. Toss all of this into the rice and continue to cook about

another 4 minutes until the rice is done. Total rice time is still 18 minutes,

however, less stock may be needed because the seafood exudes much juice.

Finish with the butter and cheese and check the amount of salt and pepper.


RAVIOLI & RISOTTO

10. Melon Risotto

1 cup Arborio Rice



1 Cantaloupe Melon, cut 1 inch cubes and braised with 1

teaspoon minced shallots





Zest of 1 Lemon

Cook the onions in oil until translucent. Add the rice and stir until coated. Add a

portion of the stock and cook for 15 minutes. Add the prepared melon and finish

the rice another 3 minutes. Add the butter and cheese and serve with the lemon

zest on top.

11. Risotto Quail

1 cup Arborio Rice



3 cups Veal Stock

2 Quails, with bones, stuffed with bacon and sage


¼ cup Marsala Wine




Sear the quails in soybean oil until browned, remove oil, add marsala and then

½ cup Veal stock. Bake at 350°F for about 15-20 minutes or until done. Cook

the onions in oil and add the rice. Stir until coated. Add the veal stock gradually

and cook the rice for about 18 minutes. Add the butter and cheese and serve.

Top with a split quail and pour any remaining sauce over the quail and rice.


RAVIOLI & RISOTTO

12. Artichoke Risotto

1 cup Arborio Rice




24 Small Artichokes, peeled of tough skin, hearts sliced

finely.






First, prepare the artichokes by cooking them slowly in the olive oil and a little

water. Season with salt and pepper. Cover and stir once or twice while cooking

over even heat. When tender, add the garlic and onions and stir them for about

five minutes. Remove from heat.

Second, start the rice by cooking the onions in the oil and adding the rice. Stir to

coat and then add the stock gradually. Add the artichokes after about 12 minutes

and continue to cook the risotto the full 18 minutes. Finish with butter and

cheese and serve.


RAVIOLI & RISOTTO


SAUCES

I. Sauces

1. Tomato Seafood Butter

4 Shallots, finely chopped


1 teaspoon Red Wine Vinegar

Juice of ½ Lemon

1 Bay Leaf

1 Lemon rind, diced/1/8th

inch

1 Plum Tomato, peeled, seeded and diced 1/8th

inch

1 teaspoon Parsley, finely chopped.

1 lb. Sweet Unsalted Butter, softened


First, prepare a reduction of the 1st 5 ingredients by combining all in a pan and

reducing the liquids until they are dried out. Cool. Add the remaining ingredients

and combine well. Roll up in plastic to be sliced or pipe out into a star shape.

Used as a last minute addition to sole or flounder.

2. Compound Butter


1 teaspoon Parsley, finely chopped


1 tablespoon Extra Virgin Olive Oil

2 Shallots, minced

3 tablespoons Red Pepper, diced1/8th

inch

1 teaspoon Fresh Oregano, finely chopped


Salt (to taste)

Combine all ingredients well and roll up in plastic to be cut in slices or pipe into

a star shape. Can be used on steaks, chicken or salmon.

3. Gremolata Zest

Zest of 4 Lemons

Zest of 1 Orange


3 Anchovy Filets, minced


Chop all ingredients into each other. May be used with a white wine and/or fish

stock reduction.


SAUCES

4. Ginger Vinegar Sauce

1 tablespoon Ginger, finely grated

½ cup Sherry Vinegar

3 ounces Demi-Glace



Reduce the ginger in the vinegar and add the demi-glace and continue to reduce.

Finish with butter, salt and pepper. For use with Jumbo Shrimp as an appetizer.

5. Garlic Cream Sauce


1 tablespoon Granulated Sugar

½ teaspoon Sweet Unsalted Butter

1 ounce Veal Stock

2 - 4 ounces Heavy Cream


½ tablespoon Sweet Unsalted Butter, softened

Glaze the garlic in the melted sugar and butter in a sauce pan slowly until

browned. Add the veal stock and reduce a little. Add the cream and reduce

slowly until thickened. Puree and add butter. This is a great sauce for chicken,

either grilled or sautéed.

6. Beurre Blanc

#1

2 Shallots, minced



4 ounces Sweet Unsalted Butter, softened in ½ inch cubes


#2

½ cup Leeks, finely sliced

2 tablespoons Celery, finely sliced


1 Bay Leaf




Salt, Ground White Pepper and a touch of Dijon Mustard

In both recipes a reduction of all the ingredients above the cream is made first.

The reduction is then strained before it is completely dry, returned to the stove

and the cream is added. It is then reduced to a saucelike consistency and the

butter is added in stages, slowly, and whisked in rapidly. It is then seasoned.

This is a standard sauce for all types of fish and chicken dishes.


SAUCES

7. Chive Sauce


2 Shallots, minced

2 ounces Fish Stock or chicken stock




1 bunch Chives, finely sliced

First prepare a reduction of the wine, shallots and stock. Strain. Return to stove

and add cream. Reduce to saucelike consistency and whisk in rapidly the butter.

Season with salt and pepper and add the chives at the last moment before using

as a sauce on fish or chicken. (Note: the use of which stock would determine

that.)

8. Armagnac Sauce

½ cup Armagnac

2 Shallots, minced


4 ounces Demi-Glace

2 tablespoons Sweet Unsalted butter, softened


3 Shallots, sliced ¼ inch and braised in butter slowly

Reduce shallots in Armagnac, then add cream and reduce to saucelike

consistency. Strain and return to stove. Add the demi-glace to achieve a coffee

color and sliced shallots. Used for sautéed and baked Veal Chops. The sauce is

then added to the pan where the Veal Chop was cooked and reduced further until

it is of proper consistency.

9. Fish Cream Sauce

6 ounces Fish Stock

½ cup Dry white Wine


3 Sprigs Fresh Thyme

2 Bay Leaves

6 Mushroom Stems


1 ounce Sweet Unsalted Butter, softened

*1 tablespoon Basil Butter, optional*

Cook a halibut or perch until done in a steamer with the first 6 ingredients until

done. Reduce the liquid until it is almost gone and strain. Return to stove and

add the cream and reduce to sauce consistency. Add the choice of butter and

spoon over fish. Serve hot with boiled potatoes.


SAUCES

10. Italian Tomato Sauce

#1

2 quarts Plum Tomatoes, canned in juice, seeds removed

½ cup Onions, sliced




1 teaspoon Salt

Brown the onions and garlic in the olive oil. Remove the onions and garlic and

add the tomatoes, salt and sugar. Simmer for 90 minutes and then puree.

#2

½ cup Onions, diced ¼ inch



6 Plum Tomatoes, chopped

2 quarts Plum tomatoes, canned with juice

1 cup Fresh Basil, chopped

1 teaspoon Fresh Oregano, chopped

2 Bay Leaves


½ teaspoon Chili Peppers

½ Cup Extra Virgin Olive Oil

½ cup Parmesan Cheese, grated

In saucepot cook onions and garlic in the 1st olive oil. Do not brown garlic. Add

fresh tomatoes and cook them down. Add canned tomatoes and everything else

except the 2nd

olive oil and the parmesan cheese. These 2 ingredients are added

after the sauce has simmered at least 90 minutes.

11. Mexican Tomato Sauce

½ cup Olive Oil

1 cup Onions, diced ¼ inch


8 Plum Tomatoes, coarsely chopped

1 medium Green Pepper, diced ¼ inch

1 teaspoon cumin

1 teaspoon Fresh Oregano, chopped

3 Jalepeno Peppers, minced

½ cup Fresh Chile Pepper Paste Puree

2 quarts Crushed Tomatoes, canned

½ cup Fresh Coriander, chopped

Salt (to taste)

Cook onions, garlic, green peppers in oil until golden. Add fresh tomatoes and

cook down. Add all other ingredients and cook 90 minutes. Serve this over a

chicken dish with rice.


SAUCES

12. Oriental Marinate Sauce

½ cup Lemon Grass, sliced

3 ounces Soy Sauce


1 tablespoon Fresh Ginger, finely grated

¼ cup Sesame Oil

¾ cup Soybean Oil

1 teaspoon Ground Coriander

1 teaspoon Ground Black Pepper

*Curry Powder (to taste)*Optional

Blend all these ingredients and use as a marinade for either shrimp or chicken.

13. Hot Peanut Sauce

¼ cup Peanut Oil

3 medium Onions, Diced

Cayenne Pepper (to taste)

Curry Powder (to taste)

16 ounces Ground Peanuts

1 cup chicken Stock


Salt (to taste)

Cook the onions in the oil and add the cayenne and curry. Add the peanuts,

stock, sugar and salt and continue to cook until the stock reduces and it becomes

thicker. Puree and add some stock to it when you are ready to use it on chicken

or shrimp sate.

14. Meatloaf Gravy

Pan juice from the meatloaf

1 cup Water

1 tablespoon Gravy Master

Cold Water and Flour slurry (to thicken)

Heat the pan juices with the water and dissolve the gravy master into it.

Combine cold water with some flour to create a slurry. Add this to the hot but

not boiling sauce and whisk rapidly. It should be smooth and velvety and of a

gravy consistency. It is best to add the slurry slowly until you have made it

several times and know exactly how much flour to use. When the sauce is

boiling it is the accurate measure of consistency. When it is not boiling, the

starch has not yet been activated enough to achieve full thickening strength.


SAUCES


PASTRY PREPBOOK

Gids Culinary & Pastry Cookbook


BREADS & PIE DOUGH

A. Breads & Pie Dough

1. Sour Dough

2 ounces Fresh Compressed Yeast

2 cups tepid Water

4 pinches Granulated Sugar


1 peeled Onion stuck with 6 Whole Cloves

1 diced Onion

Whisk yeast, water and sugar. Place in mixing bowl with dough hook. Add

flour and develop dough for 8 minutes. Remove from bowl and insert onion

into dough. Let rise covered with dishtowel for 2 hours. Place into sealed

plastic container and refrigerate overnight. Sauté 1 diced Onion and refrigerate

that as well separately until tomorrow.

Tomorrow:

1 ½ ounces Fresh Compressed Yeast

1 cup tepid Water


3 pinches Salt

3 ½ cups Bread Flour

Whisk yeast, water, sugar and salt together. Place into mixing bowl with dough

hook and then add flour. Develop dough for 8 minutes and then add dough from

yesterday without the onion stuck with cloves. (This onion may be discarded

now or used for cooking beans or something like that.) Mix until well blended,

then let rise 2 hours with the bowl covered with a dishtowel. Cut the dough into

even amounts and roll into the shape you like. This takes a little technique. Be

sure to roll tightly like a cigar, pinching it as you roll it up. Or, if you like rolls,

cut them into palm shaped sizes and in the palm of your hand roll in a circular

fashion on a clean lightly floured surface. You should remember to roll in the

cold sautéed onions from the night before. Brush these rolls or hoagies with a

mixture of whisked egg with touch of water and pinch of salt.(Eggwash). Let rise

on cooking pans that were dusted lightly with cornmeal to prevent sticking.

Place a pan on the bottom of your 550°F oven let get very hot. Place bread in

oven, pour some water into pan on bottom of oven to create steam, shut door

immediately and lower temperature to 350°F. Do not open door again for a least

15 minutes or the steam will escape. The steam is what gives the bread the

crunchy crust. Depending on size of breads it will take anywhere from 20

minutes to an hour. Bread is done when you hear a hollow sound when you tap

it on the bottom. Let cool and serve warm. All bread dough can be made in

advance and frozen in the shape that they will be baked.


BREADS & PIE DOUGH

2. Brioche



12 ounces Frozen Eggs Yolks

7 ounces warmed Whole Milk


2 ½ lb. Bread Flour

1 ¼ lb. All Purpose Flour

½ ounce Salt

In mixing bowl with special Brioche Paddle, or regular paddle if you don't have

the special one, cream butter and sugar until pale and fluffy. Add slowly the

eggs until incorporated. Dilute yeast in warm milk and add that as well slowly.

Sift together flours and salt and add all at once, incorporate well and then put

on 2nd

speed and mix well for a few minutes more. Do Not Overmix! Let rise

covered with a towel and after it doubles in volume, remove onto a floured

surface. Cut into equal amounts and pinch a marble sized piece off each one.

Roll all the pieces into round balls and place the large pieces into buttered and

floured Brioche Molds. Stick with a firm pinch the small balls onto the top of

each of the larger balls. Eggwash them all being careful not to let the eggs to drip

down the inside of the mold or they will stick after baking. Bake at 400°F for 20

minutes and reduce the oven to 350°F and continue to bake until done. All this

depends on sizes you made the Brioche.

3. Coffee Cake

Follow above recipe for the Brioche dough; However, the dough is baked in a

buttered and floured rectangular pan, eggwashed and dusted with a crumb

mixture consisting of Brown Sugar, Cinnamon, Melted Butter and Cookie

Crumbs. It is then baked at 325°F for about 45 minutes.

OR: Add some Frangipane as well.


BREADS & PIE DOUGH

4. Focaccia


3 pints tepid Water


4 pinches Salt

3 pints Bread Flour

4 ½ pints All Purpose Flour

Whisk together yeast, water, sugar and salt. Place into mixing bowl with dough

hook attachment. Add all flours and develop dough on 2nd

speed until smooth,

about 5 minutes. Continue on high speed for about 5 minutes more. Place a

dishtowel on top of bowl to prevent a crust from forming after bowl is removed

from 20 quart mixer. Let rise 90 minutes, then place on 18 by 24 inch pan

rubbed with Olive Oil, press flat. After 10 minutes press flat again so the dough

may reach all four corners of the pan. It is a good idea to use some Olive Oil on

your hands so they don't stick to the dough. After about 1-2 hours, when it has

risen to double volume, place into a 425°F oven and immediately reduce heat to

350°F and bake approximately 25 minutes more.

5. Sciata


¾ cup Whole Milk

½ cup + 2 tablespoons Granulated Sugar

2 cups All Purpose Flour (You will need more, dough should

not be so sticky that you couldn't possibly work with it.)

½ Seedless Grapes, any kind

½ cup Pine Nuts

Warm the milk to room temperature and add the yeast and whisk well. Place

into mixing bowl and add sugar and flour. Develop with dough hook for

approximately 8 minutes. Remove to table and place a dishtowel on top of bowl;

let rise covered for two hours.

Place the dough into a buttered and floured 10 inch springform pan and press

grapes and nuts into it evenly. Let rise 1 hour and then bake at 400°F for

approximately 25- 35 minutes or until done.


BREADS & PIE DOUGH

6. Pool Room Rolls

2 quarts tepid Water

6 quarts Bread Flour


2 ½ ounces Salt

1 ounce Granulated Sugar

2 teaspoons Malt

2 whipped Egg Whites

2 ½ ounces Primex

Whisk together water, yeast, salt, sugar and malt. Place in mixing bowl with

dough hook attachment and add flour and Primex. Add whipped egg whites and

incorporate. Let rise in covered bowl 2 hours. After scale out into 2 ounce balls,

roll out into smooth balls and let rise for final proof on parchment papered,

cornmeal dusted sheet pans. Bake with steam at 400°F for 20-30 minutes.

7. Round Rolls

3 ½ cups tepid Water

2 quarts 6 ½ cups Bread Flour

1 1/8 ounce Fresh Compressed Yeast

1 ounce Sweet Unsalted Butter, softened

1 ¼ ounce Malt

1 ounce Salt

Whisk together yeast, water, malt and salt. Place into mixing bowl with dough

hook attachment. Add flour and soft butter. Develop for 8 minutes on 2nd

speed.

Portion into 2 ounce balls or 1 lb. for French Baguettes. Follow baking

instructions in previous recipe.


BREADS & PIE DOUGH

8. Rye Bread

Sour Dough:

3 cups tepid Water

3/8 ounces Fresh Compressed Yeast

1 ¼ cups Rye Flour

Whisk together in mixer yeast and water. Add rye flour and with dough hook

develop for 8 minutes or less. Refrigerate overnight.

1 quart tepid Water


½ ounce Granulated Sugar

Whisk above ingredients together and place into mixing bowl with dough hook

attachment. Add:

Sour Dough mix from yesterday

1 ½ ounces Salt

2 ounces Dill Seed

5 lb. Bread Flour

Develop for 8 minutes, cover and let rise 90 minutes. Cut into rolls, Baguettes

or loaves and bake accordingly.

9. Whole Wheat Bread


1 quart tepid Water

7 ½ cups Bread Flour

4 ½ cups Whole Wheat Flour

1 ¾ ounces Salt

1 ½ ounces Malt

2 ½ ounces Sweet Unsalted Butter, softened

Whisk together water, salt, malt and yeast. Place into mixing bowl with dough

hook and add flours. Add butter. Develop for 6-8 minutes, no more. Let rise,

covered for 90 minutes. Cut into desired fashions and bake accordingly.


BREADS & PIE DOUGH

10. Pizza Dough

1 quart tepid Water

1 ounce Fresh Compressed Yeast


1 tablespoon Salt

1 tablespoon Vegetable Oil

3 quarts Bread Flour

Whisk together yeast, water, sugar, salt and oil. Place into mixing bowl with

dough hook attachment and add flour. Develop for 8 minutes, let rise covered for

2 hours, then punch down and scale into appropriate sizes for your pizzas. After

shaped and flattened, smooth and evenly, you may add pizza toppings. Bake

quickly in HOT oven until crust is crispy and ingredients melted. Remove and

cool 5-8 minutes, cut and serve.

11. Hard Rolls

2 quarts tepid Water


2 ounces Salt

7 lb. Bread Flour

Whisk together water, yeast and salt. Place into mixing bowl with dough hook

attachment and add flour. Develop for 8 minutes. Let rise covered for 2 hours.

Cut and scale into 2 ounces each. Roll and form. Let final proof occur, egg

wash gently and cook on the papered , cornmeal dusted pans at 400°F for 20-30

minutes.

12. Hamburger Buns

1 quart tepid Water



1 ½ ounces Salt

1 cup Whole Eggs

1 cup Vegetable Oil

5 lb. Bread Flour

Sesame Seeds (to coat after eggwashing tops of rolls during

final proof)

Whisk together water, yeast, sugar, oil and salt. Place into mixing bowl with

dough hook attachment and add flour and eggs. Develop for 8 minutes at 2nd

speed and then let rise covered for 2 hours. Cut into 5 ounces pieces and shape

into rolls, place onto parchment lined, sesame seed dusted pans, coat with

eggwash and sprinkle sesame seeds on top. Bake at 375°F for approximately 25-

30 minutes or until when bottom of roll, tapped lightly, sounds hollow. Cool

thoroughly before cutting and serving.


BREADS & PIE DOUGH

13. Pot Pie Dough


½ lb. Sweet Unsalted Butter, softened or cut into ½ inch cubes

1 teaspoon Salt

1 cup Water

Place all ingredients into mixing bowl with dough hook attachment and combine

well until smooth and slightly elastic in nature. Cut into desired sizes. Bake

accordingly to a pot pie recipe.

14. Flaky Pastry(Tart Shells)

1 lb. 12 ounces Sweet Unsalted Butter cut into 3/8 inch cubes

and very cold

1 lb. All Purpose Flour

1 lb. "00" Flour(non-rising Cake Flour)

Pinch Salt


2 teaspoons Vanilla Extract

Zest of 1 Lemon & Zest of 1 Orange

1/2 cup Cold Water

Combine sugar, salt, zest and flours in mixing bowl with Paddle attachment.

Blend well. Add all butter and combine well; Still crumbly, but not congealed,

add vanilla and cold water and continue mixing until dough pulls together and

the butter is almost out of sight. If mixed correctly in this fashion, the dough

will be quite flaky when baked for tarts or tartlettes.


BREADS & PIE DOUGH

15. Short Dough #1 &2

#1

1 lb. Sweet Unsalted Butter, cold, cut into ½ pieces


1 ½ lb. All Purpose Flour

4 Whole Eggs

Vanilla Extract and Lemon Zest are optional

Combine all ingredients in mixing bowl with paddle attachment and blend until

the butter just becomes out of sight. Portion into approximately 9 ounce pieces

and press flat and round between 2 sheets of plastic wrap no more than ¼ inch

thick. Chill for later use.

#2(less Butter, has eggs)

2 lb. 3 ½ ounces "00" Flour

1 lb. 2 ounces Sweet Unsalted Butter, cold, cut into ½ inch

cubes


3/8 ounce Salt

2 Whole Eggs

7 ounces Cold Water

Combine flour, butter, sugar and salt in mixing bowl with paddle attachment.

Blend well, but not until congealed; Should be still crumbly in nature. Then add

eggs and cold water and continue mixing until butter is just out of sight. Put

away as in recipe #1.

16. Salt Dough

500 grams "00" Flour

250 grams Sweet Unsalted Butter, cold, cut into ½ inch cubes

90 grams Salt

125 grams cold Water

Combine flour, butter and salt in mixing bowl with paddle attachment. Blend

well, but not until congealed. Add water, and continue mixing until butter is just

out of sight. Reserve chilled. This recipe is used for tartelette shells and

barquette molds for hot canapés and savory pastries.


BREADS & PIE DOUGH

17. Croissant Dough

1 kilogram All Purpose Flour

20 grams Salt

110 grams Granulated Sugar

100 grams softened Sweet Unsalted Butter

35 grams Fresh Compressed Yeast

550 grams Whole Milk

Warm milk to room temperature and whisk in yeast. Place into mixing bowl

with Paddle. Add flour, salt, sugar and butter and mix well until all ingredients

are incorporated. Chill.

1000 grams Sweet Unsalted Butter


Blend butter and flour until softened and thoroughly combined.

Take chilled dough and roll out into a rectangular piece. Place slightly chilled

butter and place Half Dollar sized globs throughout the rectangular shape. Fold

1/3rd

of dough over to the left covering the middle section. Then fold the other

1/3rd

over to the right covering the middle section. Gently roll to adhere slightly

layers together with the rolling pin. Chill for one hour.

Later: Roll out dough into another rectangle and fold leaves over like a book

again, except that this time you do not have to put the butter in it. Seal and chill.

Do this 7 times.

After: Cut neatly, against the fold, a piece of the whole, and roll out into a

rectangular piece, very long, narrow & even. (4 feet by 6 inches by 3/8 inch

thick)

Cut with pizza cutter triangles (2 long sides even, bottom length the same for

all.)

All triangles must be the same. Roll up like a crescent and pull corners together

and pinch them. Freeze. Eggwash and bake at 425°F for 25 minutes. Golden

brown, but not burned.

18. Pate Brisee


15 ounces Sweet Unsalted Butter, cold, cut into ½ inch cubes

6 ounces Cold Water

Pinch Salt

Pinch Cinnamon

Place flour, butter, cinnamon and salt into mixing bowl with paddle and blend

well, but not until congealed. Add water and mix until butter is just out of

sight. Chill between 2 layers of saran wrap in a round disc shape and reserve

for pies at another time.


BREADS & PIE DOUGH

19. Linzer Dough

#1

5 cups ground Almonds

5 cups ground Pecans

6 cups Granulated Sugar

Pinch Salt

1 teaspoon Ground Cinnamon

1 teaspoon Ground Cloves


3 lb. Sweet Unsalted Butter

12 Egg Yolks

Combine all ingredients, excluding the eggs, in mixing bowl with paddle

attachment. Add eggs just after butter begins to disappear. Chill as in previous.

#2

3 cups ground Almonds

3 cups ground Pecans

2 teaspoon ground Cinnamon

½ teaspoon ground Mace

½ teaspoon ground Cloves

5 lb. Sweet Unsalted Butter, cold, cut into ½ inch cubes


Zest of 3 Lemons

Zest of 3 Oranges

3 lb. "00" Flour


½ cup Cold Water

1 tablespoon Vanilla Extract

Combine all ingredients in mixing bowl with paddle attachment excepting the

water and vanilla, and blend well until the ingredients are well incorporated.

Add water and vanilla and mix until butter just disappears. Chill as in previous

recipes.

20. Quiche Crust

1 lb. 8 ounces All Purpose Flour


1 cup Cold Water

Blend all ingredients well in cuisinart processor until just combined. Chill,

roll out into pie tins, chill again. Prebake halfway and cool. Add quiche filling

and bake in hot oven until done.


BREADS & PIE DOUGH


SPONGE CAKES & PASTRY

B. Sponge Cakes & Pastry

1. Puff Pastry Dough

3 lb. 5 ounces All Purpose Flour

7 ½ teaspoons Salt

5 1/8th

cup Water

FAT MIXTURE:



Combine flour, salt and water in mixing bowl with paddle attachment and blend

well. Refrigerate on floured pan covered with damp towels for at least 1-2

hours. Blend butter and flour well in mixing bowl with paddle attachment. Chill

to exactly the same consistency as the dough mixture. Take chilled dough and

roll out into a rectangular piece. Place slightly chilled fat mixture and place Half

Dollar sized globs throughout the rectangular shape. Fold 1/3rd

of dough over to

the left covering the middle section. Then fold the other 1/3rd

over to the right

covering the middle section. Gently roll to adhere slightly layers together with

the rolling pin. Chill for one hour.

Later: Roll out dough into another rectangle and fold leaves over like a book

again, except that this time you do not have to put the fat mixture in it. Seal and

chill. Do this 7 times. Roll out into ¼ inch sheets and freeze in layers separated

with wax paper. Use in sheets for recipes calling for puff pastry.

Keep frozen. When using dough, it must never get hot. Always cook from

frozen state.

2. Roulade #1 & 2

#1

1 pint Whole Eggs

1 lb. Granulated Sugar

¼ ounce Salt

¼ ounce Lemon Extract

13 ounces sifted Cake Flour

¾ ounce sifted Baking Powder

1 ounce sifted Dried Milk Powder

4 ounces Hot tap water

Whip eggs, sugar, salt and lemon extract in large mixing bowl until stiff peaks

form. Fold in sifted flour, baking powder and milk powder. Fold in hot water as

well. Spread thinly, about ¼ inch, on parchment paper lined pan, previously

buttered so that the paper will stay in place as you spread it evenly on the pan.

Bake immediately in 360°F - 375°F oven. Should cook in less than 10 minutes.

Must be evenly cooked, not brown nice amber color. Flip over onto sugar lined

parchment paper and remove other paper that it was baked on. Spread preserves

evenly and thinly over entire piece and roll tightly using paper as a tightening

roller device. Freeze. After frozen it may be glazed &decorated.



Roulade #2

3 large Eggs

1 Egg Yolk


¼ teaspoon Vanilla Extract

½ cup All Purpose Flour

1 ounce melted, cooled but not solidified, Sweet Butter

Whip eggs, sugar and vanilla in mixing bowl until stiff peaks form. Fold in

sifted flour and melted butter. Follow procedure above exactly except bake at

330°F for 11-13 minutes.

3. Vanilla Genoise &1, 2 & 3

#1

6 Whole Eggs


1 pinch Salt

1 1/8th

cup All Purpose Flour

Heat eggs and sugar in stainless steel mixing bowl slowly over pot of steaming

water on low heat until about 95°F. Use a wire hand whisk for this process.

Remove from heat and place bowl onto machine and continue the whipping

process until stiff peaks form. Fold in sifted flour and salt gently and evenly and

then place into buttered and flour cake pans or sheet pans and bake accordingly.

350°F for cakes and 400°F for sheet pans. Cakes cook longer around thirty

minutes, whereas sheetpans cook in less than 10 minutes. Genoise is done when

touched lightly no dent is made and it springs back upon touch. Cool 5-10

minutes and invert onto sugared parchment paper to cool. Invert again and peel

off the darkened part of the cake. This is very chewy and eggy; it should be

discarded. When cool, wrap tightly and freeze up to 1 month or refrigerate up to

one week. This is a basic yellow sponge cake.

#2(2 8 inch rounds)

7 Whole Eggs


½ teaspoon Vanilla Extract

1 ¾ cups All Purpose Flour

4 ½ tablespoons Sweet Unsalted Butter

Follow procedure above with the following differences. Insert Vanilla in eggs

and sugar. Add cooled, melted butter after folding in the flour.

#3(2 8 inch rounds) Same Procedure

6 Whole Eggs

¾ cup Granulate Sugar



3 ounces Sweet Unsalted Butter, melted.



4. Chocolate Genoise

(2 8 inch rounds)

6 Whole Eggs


¾ teaspoon Salt

1 ½ teaspoon Vanilla Extract

2/3rd


1/3rd

cup Cocoa Powder

3 ounces melted Sweet Unsalted Butter

Whisk in mixing bowl over pot of steaming water on low heat the eggs, sugar,

salt and vanilla until warm but not hot. Place onto mixing machine and continue

to whip until stiff peaks form. Sift together cocoa and flour and fold into egg

mixture. Fold in melted butter. Bake at 365°F for 10 - 15 minutes or until

done. It should spring back when touched with finger; not create an impression.

Cool 10 minutes and invert onto sugared parchment paper; invert again and peel

eggy layer off. Refrigerate for one week or freeze for up to one month. This

cake is designed for layer cake recipes.

5. Pate Choux # 1, 2 & 3

#1

4 ounces Whole Milk

4 ounces Water


½ ounce Granulated Sugar

¼ ounce Salt


8 ounces Whole Eggs ( approximately 5 eggs)

#2

4 ounces Whole Milk

4 ounces Water

¾ teaspoon Salt


3 ½ ounces Sweet Unsalted Butter


8 ounces Whole eggs

#3

1 cup Water

¼ ounce Salt


6 ounces Bread Flour

5 Whole Eggs



PATE CHOUX (continued)

All recipes above have the same procedure. Preheat oven to 425°F. Bring to a

boil in pot milk, water, butter, sugar and salt, where applicable. After the butter

is dissolved, add flour and continue to cook over low heat stirring with a wooden

spoon for 3 minutes. Remove to mixing bowl and with the paddle attachment

blend adding eggs slowly, one at a time until all are added.

Place this mixture into a piping bag and using a plain tip form puffs or eclairs on

a parchment paper lined pan. This takes practice for uniformity and nice round

shapes. Bake immediately, after 10 minutes reduce temperature to 375°f and

continue to bake for another 30-45 minutes. Do Not Open Oven for the first 35

minutes of baking; this will cause a collapse. After they are set tap the bottom

of one ; it should have a hollow knocking sound when ready. Turn off oven and

let dry out for another hour inside before removing. When completely cool,

these may be filled with pastry cream, mocha cream, chocolate cream or other

lovely fillings.

6. Frangipane

7 ounces Almond Paste



4 ounces Primex Shortening

4 Whole Eggs

1 ounce Cornstarch

Using mixing bowl with paddle attachment, blend well almond paste with sugar.

Add in stages soft butter and shortening until uniformly mixed. Add eggs one at

a time until incorporated. Add sifted cornstarch. Bake on non- stick cookie

sheet at 385°F until done. It should spring back when touched. A ¼ inch sheet

should cook in less than 10 minutes. Invert onto sugar lined parchment paper and

cool. Remove eggy crust using your fingers. These almond sponge cake is used

primarily for petit four; which is miniature(1 inch x 1 inch) 2 layer cakes filled in

between with raspberry preserves usually and chilled. They are then glazed with

white fondant icing or chocolate icing. Decorations of stripes or buttercream

roses are then made on top.



7. Marzipan

1 lb. 4 ounces Almond Paste

2 ounces Corn Syrup

1 lb. 6 ounces Confectionery Sugar

½ ounce Cornstarch

2 Egg Whites (variable)


¼ teaspoon Rum Extract

Using mixing bowl with paddle attachment, blend almond paste with a little bit

of the egg whites to soften it. Sift sugar and cornstarch together and add to

almond paste being sure to incorporate smoothly and evenly. Add corn syrup

and remaining egg whites and mix smooth. Add vanilla and rum extracts. This

preparation may be colored in separate blocks wrapped in a damp towel, tightly

sealed with plastic and placed in an airtight container. If stored correctly will

last for months. Uses include little marzipan figures, topping for layer cakes or

petit four, plaques for salutations or greetings on cakes. It is basically a medium

for decoration and taste.

8. Almond Sponge Cakes

2 9x12 cookie sheets


8 ounces Whole Eggs


¾ teaspoon Salt

8 ounces Whole Eggs

8 ounces Egg Yolks

14 ½ ounces Cake Flour

In mixing bowl with paddle attachment blend the almond paste with the 1st 8

ounces whole eggs. Add these eggs gradually in order to create a soft smooth

paste.

Warm the sugar, salt and the other whole eggs and yolks over a double boiler

using a wire whisk. Do not warm over body temperature(~98.6°F). Transfer this

to mixer and whip until thick peaks form, maybe 10 minutes. Add almond

mixture to these eggs slowly and whip at medium speed until incorporated. Fold

in sifted cake flour and bake on the lined cookie sheets in a preheated 345°F -

360°F oven. Cook until it just springs back to the touch. Remember to cool on a

sugared parchment paper and remove the eggy layer. This is for layer cakes

perhaps filled with a creme Chantilly and preserves. Creme Chantilly, for those

not familiar with this term is a pastry cream lightened with a little whipped

cream.



9. Biscuits


2 tablespoons Baking Powder

2 teaspoon Salt

½ cup Shortening

2 cups Whole Milk

Combine all dry ingredients on wooden or marble tabletop and cut shortening

into the dry ingredients until the shortening is reduced to pea sized balls. Form a

well and add all milk. Mix with hands using flour to keep from sticking to hands

and table. Do not mix too much; only until it is all incorporated well. Roll out to

½ inch thickness and use 3 inch cutter to form biscuits. Place on buttered and

floured cookie sheet and bake at 375°F until done .


CAKES

C. Cakes

1. Frangelica Cheesecake

(1 12" pan)

1 ½ lb. Cream Cheese

1 pint Sour Cream

½ ounce Vanilla Extract

1 ounce Frangelica Liqueur(1 ounce Lemon Juice may be

substituted)


6 Egg Yolks


1/2 cup ground toasted Hazelnuts(Garnish)

Use paddle to blend cream cheese and sugar. Add sour cream. Blend well. Add

flour. Blend well. Combine yolks with vanilla and Frangelica (or lemon juice)

and add slowly to cheese mixture being sure to scrape down sides and bottom

and blend well to a smooth and even consistency. Fold in whipped egg whites.

Bake at 275°F for 75 minutes or until just set. Don't forget to use the hot water

bath up to the side of the pan when baking. Chill and serve.

2. Ricotta Cheesecake #1

4 ½ lb. Ricotta

18 Whole Eggs



2 tablespoons Amaretto

Blend with paddle the Ricotta and sugar. Add eggs mixed with Vanilla and

Amaretto slowly to the cheese mixture until it is combined well, smooth and

evenly mixed. Pour into buttered pans and bake in hot water bath for 2 hours at

200°F. Chill and serve.

3. Ricotta Cheesecake #2

3 lb. Ricotta


4 tablespoon all-purpose Flour

2 teaspoon Vanilla Extract

12 Whole Eggs

2 cups Heavy Cream

Blend cheese flour sugar and vanilla in food processor well for 3 minutes. Add

eggs, then cream. Pour into buttered pans and bake in hot water bath for 3 hours

at 175°F . Or, for dryer fluffier cheesecake, bake at 350°F for 1 hour and 15

minutes then turn oven off for one hour more before removing. Chill and serve.


CAKES

4. Blueberry Cheesecake

3 lb. Cream Cheese

1 lb. Confectionery Sugar

6 ounces Sour Cream


Zest of four Lemons

10 Whole Eggs

Blend well the cream cheese and sugar. Add sour cream. Add vanilla and

lemon zest. Be sure it is blended well, smooth and even. Add eggs and

combine. Pour into 2 buttered, graham cracker crumbed 8" pans and bake

slowly in hot water bath until set.


CAKES

5. Sour Cream Apple Pie

2 Pies

CRUST:

4 cups all-purpose Flour


5 ounces sweet unsalted Butter

½ tablespoon Cinnamon

½ tablespoon Salt

4 ounces Apple Juice

2 ½ ounce Crisco Shortening

Combine flour, sugar, cinnamon and salt in mixing bowl with paddle attachment.

Add cold Butter and shortening and blend until crumbly. Add juice until dough

is just seized together. Do Not Overmix. Portion into approximately 14 ounce

circles ¼ " thick and chill each between 2 layers of plastic film. This will make

the rolling out simple when pies are assembled.

FILLING:

15-20 Granny Smith Apple peeled, cored and cut into 6

wedges.


1/8 cup Cornstarch

½ cup all-purpose Flour

½ pint Sour Cream

1 Whole Egg

1 Egg White


1 teaspoon Apple Liqueur

Mix sugar with cornstarch and flour well. Add apples. Mix sour cream with

eggs, vanilla and liqueur. Combine all together now.

ASSEMBLY:

Prepare buttered and floured 9" deep dish pie pans with an 3/16" rolled out

dough on bottom. Place a high amount of filling inside. Or, distribute evenly

among both pies. Roll out top and put in place. Flute or crimp eggwash brushed

edges to seal thoroughly. Cut three small slits on top with very sharp paring

knife to allow steam to escape during baking. Dust with coarse sugar or just

eggwash tops. Bake at 375°F for about 1 hour and 15 minutes. You may have to

lower temperature if it looks like it is starting to get too dark.


CAKES

6. Mississippi Mudcake

30 ounces Bittersweet Chocolate chopped

3 lb. Sweet unsalted Butter cut in cubes ½"

1 cup Wild Turkey Bourbon

1 Tablespoon Vanilla Extract

10 cups Expresso or 1 standard restaurant sized coffee pot



1 Tablespoon Salt

1 Tablespoon Baking Soda

12 Whole eggs

4 Buttered Bundt Pans

Melt chocolate, butter, bourbon, Expresso and vanilla together over hot water

bath.

Whip on 2nd

speed for 7 minutes. Add salt and baking soda to flour and sift

together. Change to 1st speed and alternatively add sugar, eggs and flour until it

is incorporated well. Whip 3rd

speed for 5 minutes. Bake for 15 minutes with fan

on then 10 minutes more with fan off at 350°F. Cool for 10-15 minutes or until

set but not completely cool. Invert on tray and hope it comes out in one piece.


CAKES

7. Tennessee Black Bottom Pie

PASTRY SHELL:


6 ounces cold sweet unsalted Butter cut in ¼" cubes

7 ½ ounces chopped , then melted bittersweet Chocolate

1 ½ teaspoon Granulated Sugar

Pinch Salt

In food processor ground finely butter and flour. Add sugar and salt into melted

chocolate and stir well. Add chocolate to butter and flour in food processor and

mix just until uniform. Portion to 14 ounce pieces and roll out between wax

paper.

Unmask into buttered, 10" fluted 1" high pan with removable bottom. Bake 10

minutes at 350°F. Do not burn. Watch carefully. Do not overbake. This will

not be baked again. Do not underbake. Cool.

CHOCOLATE FILLING:

7 ½ ounce chopped fine Bittersweet Chocolate

3/8 cup Granulated Sugar

6 ounce Heavy Cream

Boil cream with sugar and pour over chocolate. Whisk well and spread evenly

among the pre-cooked pie shells. Cool.

CUSTARD FILLING:

3 cups Half and Half


2 tablespoons Cornstarch

¼ ounce Salt

9 Egg Yolks

1 ½ teaspoon Knox Unflavored Gelatin

7 ½ teaspoons Wild Turkey


1 cup whipped, not too stiff, Heavy Cream

Heat half and half. Combine salt, sugar and cornstarch and add to half and half.

Cook 2 minutes. Add a little of this liquid, bit by bit into the egg yolks so as not

to curdle them. Cook 1 minute more. Stir constantly during these procedures.

Dilute gelatin with a little cold water and warm it slightly to activate it. It must

be liquid enough to disperse evenly into this egg mixture. It cannot be to dry or

it will lump. Add this to the egg mixture along with bourbon. Strain through a

sieve. Cool over ice bath, stirring constantly. Meanwhile whip egg whites to

soft peak. Fold in well whites then whipped cream. Combine well. Pour over

crusts. Chill 2-3 hours. Remove from pans and decorate with shaved chocolate.


CAKES

8. Death By Chocolate

2 8" Cakes

CRUST:

4 ounce sweet unsalted Butter

2/3 cup Cocoa



1 teaspoon Baking Soda

1 teaspoon Baking Powder

2 Whole Eggs

Excluding the eggs, mix all the above in food processor until crumbly. Add

eggs.

Press crust flat and evenly into cardboard circled springform pan bottoms. Bake

5 minutes at 375°F until set.

FILLING #1:

3 lb. Bittersweet Chocolate, chopped

3 cups Heavy Cream

3 ounce Gran Marnier

Combine cream and chocolate and melt slowly over low heat. Add Gran

Marnier.

Whip in mixing bowl until smooth, cool and creamy. Pace evenly over crusts.

Chill.

FILLING #2:

2 lb. Bittersweet Chocolate, chopped

1 ½ cups Heavy Cream


Prepare exactly as above. Then place this over first layer of firmed chocolate.

Chill thoroughly. Remove from pans and garnish with cocoa or confectionery

sugar.

9. Dark Chocolate Cake

10 ounce Dark Chocolate, chopped

½ cup Coffee

½ lb. sweet unsalted Butter, cubed


6 Whole Eggs

2 ounce all-purpose Flour

Melt chocolate, coffee, butter and sugar over hot water bath. Place in mixing

bowl and begin to whip. Add eggs and flour and combine thoroughly. Bake

400°F until done.


CAKES

10. Chocolate Soufflé Cake

24 ounces semi-sweet Chocolate, chopped


24 ounces sweet unsalted Butter, cubed

18 Egg Yolks

½ cup all-purpose Flour

18 Egg Whites


Melt chocolate, sugar and butter over hot water bath. Whisk egg yolks into this

mixture. Add flour. Whip egg whites in mixer on high speed and gradually

add sugar to this until whites are stiff. Add this to the other mixture. Bake at

400°F until set.

11. Fallen Chocolate Soufflé Cake

9 ounce bittersweet Chocolate, chopped

8 ounce sweet unsalted Butter, cubed

5 Whole Eggs

4 ounces Cornstarch


Melt chocolate and butter over hot water bath. Combine first sugar with

cornstarch, then with cold eggs. Place all in mixer and whip 5 minutes until

uniform. Bake at 400°F until set.


CAKES

12. Arqua's Chocolate Cake

#1

1 ½ lb. Semi Sweet Chocolate Chips

2 ounces soft Unsalted Butter

3/8 cup Soybean Oil

6 Egg Yolks

¼ cup Granulated Sugar

2 Tablespoons Water

6 Egg Whites

Prepare a 10 inch springform pan with butter and flour.

Melt chocolate, butter and oil slowly over hot water stirring occasionally until

just melted and of uniform consistency. Meanwhile, whip eggs, sugar and water

until stiff. Add egg yolk mixture to chocolate mixture and combine well. In the

meantime, whip egg whites until soft peaks form. Fold in egg whites now and

combine well. Bake at 375°F approximately 20 minutes until just set. Cool one

hour and then invert onto cake tray and let cool completely before garnishing

with confectionery sugar or chocolate curls.

#2

1 lb. Chopped Bittersweet Chocolate

½ lb. Sweet Unsalted Butter, cut in ½ inch cubes

6 Egg Yolks


6 Egg Whites

Prepare pan as in above recipe.

Melt chocolate and butter as in above recipe.

Whipped stiffly egg yolks and sugar are then folded in thoroughly.

Whipped egg whites to soft peak are then folded in thoroughly.

Bake as above.

Serve as directed.

#3

1 lb. Chopped Bittersweet Chocolate

¼ lb. Sweet Unsalted Butter, cut into ½ inch cubes

8 Egg Yolks


4 ounces Praline Paste of smooth, creamy consistency

8 Egg Whites

Prepare pan as in above recipe.

Melt butter and chocolate.

Whipped egg yolks and sugar are then combined well with praline paste.

Add yolk mixture to chocolate mixture.

Whip egg whites to soft peak. Fold in well to chocolate mixture.

Bake as above.

Garnish as above.


CAKES

13. Caramel Walnut Torte

Dough:

1 3/8 cup All Purpose Flour


4 ounces Unsalted Sweet Butter

1 Egg Yolk

1/8 cup Heavy Cream

Blend well with paddle in mixing bowl. Press between two pieces of saran wrap

in a circular shape approximately 1/2 inch thick. Chill 1 hour. Remove from

refrigerator and let set until pliable. Roll out between plastic wrap until ¼ inch

thick. Remove top piece of plastic and flip over gently and in center of 12 inch

fluted ring mold with removable bottom. Be sure to butter and flour this in

advance. Bake at 350°F until cooked through. Do Not Overbake. Cool and set

aside.

Filling:



1 Vanilla Bean, split

Heat to just below boiling and keep warm.

2 ½ cup Granulated Sugar

2 ½ cup Water

½ ounce Light Corn Syrup

Boil above until amber and leaves trail with spoon.

Add the following:

14 ounces Walnuts, broken pieces but not chopped

The warm cream mixture

Simmer now until reducing slowly to a very thick consistency.

Cool after pouring into prebaked shell.

Glaze:

4 ounces Bittersweet Chocolate


½ ounce Light Corn Syrup

Melt the above slowly over hot water. Then add:

3 ounce water

¾ ounce Cognac

Glaze cooled tart with this mixture.

Cool and serve at room temperature.


CAKES

14. Pumpkin Pie

#1

3 Whole Eggs, slightly beaten


1 teaspoon Salt

½ cup Heavy Cream

3/8 teaspoon Ground Cinnamon

1/8 teaspoon of each: Ground Mace, Nutmeg, Allspice,

Cloves

2 cups Pumpkin, cooked and cooled; or canned

1 ½ cup scalded milk

Mix all dry ingredients first then add to eggs and cream. Add pumpkin, then

scalded milk. Bake in a frozen unbaked 9 inch pie shell at 400°F for 10

minutes, than at 350°F for an additional 20-25 minutes or until a toothpick

inserted in the center comes out clean.

#2

16 ounces Pumpkin, cooked and cooled; or canned

½ cup smooth Peanut Butter

¾ cup Dark Brown Sugar

3 Whole Eggs, slightly beaten

1 ¼ cup Half & Half

¼ cup Southern Comfort


½ teaspoon Nutmeg, ground

¼ teaspoon Salt

Blend well with paddle in mixer pumpkin, sugar, peanut butter, vanilla,

nutmeg and salt until of smooth consistency. Add eggs slowly, then Half &

Half and Southern Comfort. Bake exactly as in above recipe using the frozen

uncooked 9 inch pie shell until done.


CAKES

15. Sweet Potato Pecan Tart

Spice Crust:



1 ½ teaspoon Salt

1 ½ teaspoon Baking Powder

1 ½ tablespoons Cinnamon

1 1/8 teaspoon Ground Cloves

1 1/8 teaspoon Ground Nutmeg


8 Whole Eggs

Combine all dry ingredients in mixing bowl with paddle. Add butter, cut into ½

inch cubes and continue to mix until crumbly. Add eggs and mix until just

incorporated. Chill in flat round 9 ounce pieces between 2 layers of plastic

wrap. After 1 hour you may roll out into an even circle and place into buttered

& floured pie tin. Chill again.

Sweet Potato Mixture:

24 ounces Sweet Potato, peeled, boiled and chopped coarsely

1 ½ cups Granulated Sugar

7/8 cup All Purpose Flour

3 Whole Eggs

1 cup Heavy Cream

8 ounces Sweet Unsalted Butter, melted

pinch Nutmeg

pinch Cinnamon

1/8 cup Brandy

Combine cooled sweet potato with dry ingredients in mixing bowl. Add eggs

slowly on low speed. Add cream in steady stream, then brandy. Add cooled

melted butter. Place into cold pie shell(s).

Pecan Mixture:

2 cups finely ground Pecans


½ cup Karo Light Corn Syrup

Blend all ingredients well and place on top of sweet potato mixture. Bake

at 350°F for approximately 40 minutes or until done.


CAKES

16. Vanilla Bean Brownies

#1

8 Whole Eggs


8 ounces Light Brown Sugar


Whip on high speed above ingredients for 10 minutes.

Add:

2 cups broken, shelled Walnuts combined with:

1 ½ cups All Purpose Flour

½ teaspoon Salt

Meanwhile, melt:

12 ounces Sweet Chocolate chips or pieces.

8 ounces Sweet Unsalted Butter.

Add chocolate mixture, which was melted but not overly heated, to the mixing

bowl. Blend until incorporated. Place into buttered 3 inch rectangular pans and

bake at 350°F for 30 minutes. Do not overbake.

#2

10 Whole Eggs

½ lb. Light Brown Sugar



2 ½ cups shelled, broken Walnuts


15 ounces Sweet Chocolate chips or pieces


Follow procedure as outlined in recipe #1 exactly.

#3

13 Whole Eggs

3 lb. Confectionery Sugar


20 ounces shelled, broken Walnuts

19 ounces Bread Flour

7 ounces Bittersweet Chocolate

7 ounces Semi-Sweet Chocolate


Follow Brownie procedure as listed above.


CAKES

17. Apple Spice Cake

1 cup "00" Flour



1 cup chopped Walnuts

1 teaspoon Cinnamon

¼ teaspoon Cloves

¼ teaspoon Nutmeg

pinch Salt

½ full rounded teaspoon Baking Soda

Combine in mixing bowl with paddle and blend well.

Add together:

1 cup Soybean Oil

2 large Granny Smith Apples, washed, unpeeled, cored ½"

cubed

2 Whole Eggs

1 cup soaked, drained Black Raisins

Blend until incorporated only and place into 10" springform pan which has

been buttered and floured previously. Bake at 325°F for 1 hour and 30

minutes or until toothpick comes out clean. Important: Do not open oven door

for the first hour of baking!


CAKES

18. Orange Cake #1 & 2

#1



175 grams All Purpose Flour

pinch Baking Soda

3 Whole Eggs

Zest of 2 Orange Rinds

Juice of 2 Oranges

Cream butter and sugar in mixing bowl with a paddle attachment. Sift together

baking soda and flour and add alternatively with eggs to butter and sugar while

mixing on low speed. Add orange juice simultaneously as well so as to never

make the mixture to liquid or to dry while mixing. You may place the zest in

with the juice. Do not overmix. It should be light in consistency. Bake for 1

hour at 350°F. Use a buttered and floured Bundt pan for this one. Cool and

remove.

#2



4 Egg Yolks

2 Orange Zest


2 ¼ teaspoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon Salt

½ cup Orange Juice

½ cup Sour Cream

4 Egg Whites


Cream butter and 1st sugar together in mixing bowl with paddle. Add 4 yolks

blended with zest of 2 oranges. Sift together flour, baking powder, baking soda,

and salt. Combine orange juice and sour cream. Add alternatively to mixing

bowl first with the dry ingredients then the wet. Be sure to add the dry

ingredients last. This alternating addition should be done in 1/3rd

units of

measure. Whip the 4 egg whites and gradually add the 2nd

sugar until stiff. Fold

in to the other mixture. Bake at 325°F until done. Use a buttered & floured

Bundt pan.

Glaze:

½ cup Orange Juice


¼ cup Grand Marnier

Combine and bring to boil and brush onto warm inverted cake until all liquid is

absorbed.


CAKES


COOKIES

D. Cookies

1. Tollhouse Cookies

#1


5 ½ ounces Margarine


6 ounces Dark Brown Sugar

1 ½ teaspoon Salt

¾ teaspoon Baking Soda

Cream above ingredients together in mixing bowl with paddle. Add slowly:

2 fresh Whole Eggs


Then combine ingredients listed below and add. Do Not Overmix!


5 ounces chopped Nuts (Walnuts or Pecans)

18 ounces Semi-Sweet Chocolate Chips

Portion by tablespoons onto non-stick cookie sheet. Bake at 365° for 13-14

minutes.

#2


1 1/8 cup Granulated Sugar

1 1/8 cup Dark Brown Sugar

3 Whole Eggs



½ teaspoon Baking Soda

1 teaspoon Salt

1 ½ cups Walnuts

21 ounces Semi-Sweet Chocolate Chips

Follow procedure as above, excepting to sift salt and soda with flour prior to

adding to walnuts which is then added to mixture.

#3


1 1/3 ounces Dark Brown Sugar

1 2/3 cup Granulated Sugar

3 Whole Eggs



1 teaspoon Baking Soda

2 cups Walnut pieces

28 ounces Chopped small Semi-Sweet Chocolate pieces

Follow procedure exactly as in #2.


COOKIES

2. Wafer Cookies

#1



3 ½ ounces All Purpose Flour

Zest of 2 Lemons

4 Egg Whites

Cream butter, sugar and lemon zest in mixing bowl with paddle attachment until

it becomes a pale color. Add flour and fold in with plastic spatula. Add

unwhipped egg whites and fold in as well. Chill. Preheat oven to 400°F. Using

a nonstick cookie sheet and a pastry bag with a ¼ inch plain tip, pipe into 1 inch

units evenly with at least 2 inches between each. Bake quickly being careful to

watch the edges to start to turn brown. Remove and gently lay over a ¾ inch

dowel while still warm to create a crescent shaped cookie. When completely

cool, store in an airtight container.

#2


8 ounces Confectionery Sugar



4 Egg Whites

Follow above procedure substituting vanilla for the lemon zest. Add vanilla

after butter and sugar is creamed but before the flour and eggs.

3. Tulips



8 Whole Eggs

1 lb. Shredded Coconut

Whip eggs and sugar together in mixing bowl. Gently fold in flour with plastic

spatula. Now fold in coconut. Chill. Preheat oven to 400°F. Using a nonstick

cookie sheet, portion batter into 1 tablespoon units leaving 6 inches diameter

around each for spreading. Using a palette knife, create circular disks

approximately 1/16th

of an inch thick. Bake quickly being careful to watch the

edges to start to turn brown. Remove and gently lay over a Styrofoam coffee

cups while still warm to create a tulip shaped cookie. When completely cool,

store in an airtight container.


COOKIES

4. Almond Chip Cookies

90 grams Dark Brown Sugar



45 grams Shortening

3 grams Salt

67 grams Whole Eggs

40 grams Whole Milk

3 grams Vanilla Extract

145 grams Cake Flour

1 ½ grams Baking Soda

160 grams Sliced Blanched Almonds

Cream butter, shortening, sugars and salt together in mixing bowl with paddle

attachment. Add eggs very slowly on low speed until incorporated. Sift together

baking soda and flour and alternatively add, in stages of three, together with the

milk and vanilla. Be sure to end with the flour. Add almonds. Chill. Using a 1

ounce ice cream scoop, portion onto non stick cookie pans, leaving 2 inches

circumference around each. Bake at 375°F until done. Remove from cookie

sheet as soon as they are cool enough to handle and let cool thoroughly. Store in

an airtight container.

5. Praline Cookies

#1

6 Whole Eggs

2 lb. Dark Brown Sugar


¼ cup Dark Rum

6 cups finely ground Pecans



Whip together in mixer eggs, sugar, rum and vanilla until pale and fluffy.

Combine flour and pecans, then add to egg mix. Incorporate. Whisk in melted

butter. Chill well. Portion out onto cookie sheet and bake at 350°F until

flattened shape and crispiness appears. Remove from pan and cool.

#2

6 whole Eggs

6 cups Dark Brown Sugar

2 tablespoons Vanilla Extract

6 tablespoons Dark Rum

7 cups chopped Pecans



Follow procedure above exactly.


COOKIES

6. My Own Pepperidge Farm Style Cookies

½ lb. Sweet Unsalted Butter



½ lb. Blanched Almond Flour

1 lb. Cake Flour

Zest of 1 Orange

2 Whipped Egg Whites

8 unwhipped Egg Whites

Cream butter, sugar and vanilla in mixing bowl with paddle attachment. Add the

egg yolks. Blend flours and zest, then add. Add 2 whipped egg whites, then 8

unwhipped egg whites. Should be a firm batter consistency. Pipe onto non-stick

cookie pans with a pastry bag fitted with a plain 3/8th

inch tip. They should be of

2 inch lengths by 3/8th

of an inch wide.. They will spread to about 1 inch wide

and 2 ½ inch long; space accordingly. Bake at 375°F for 10 - 15 minutes or until

the edges just start to turn brown. Cool just until you can remove from pan.

These cookies may be sandwiched together with preserves or chocolate glaze.

Decorate how you wish.

7. Butternut Squash Cookies



¾ cup dry cooked Butternut Squash

1 ½ cup All Purpose Flour

1 ½ teaspoon Baking Powder

Cream butter and sugar in mixer with paddle attachment. Add cooked squash.

Sift together flour and baking powder. Quickly paddle in flour mixture. Pipe 1

inch rounds onto non-stick cookie sheets using a pastry bag fitted with a star tip.

Bake at 400°F for just 5-7 minutes. Do not brown.

8. Brutti ma Boni (ugly but good) Almond Cookies

6 Egg Whites


500 grams finely chopped Whole Almonds

Begin to whip quickly egg whites in mixer with wire whisk. Add sugar slowly

and continue to whip until stiff. Add almonds. Place into heavy bottomed pan

over medium heat, cook, stirring constantly for approximately 20 minutes until

tight and a little darker in color. Using a tablespoon, spoon onto cookie sheets

in any fashion or shape as long as they are about the same weight. Bake

at 300°F for 7-12 minutes depending on the ovens calibration. These cookies

should be crunchy on the outside and chewy on the inside. Keeps well in sealed

container for weeks.


COOKIES

9. Almond Biscotti

500 grams cake flour

600 grams All Purpose Flour


1 heaping, rounded tablespoon Baking Soda

2 tablespoons Whole Fennel Seeds

½ lb. Whole Almonds

½ lb. Sliced Blanched or Unblanched Almonds


6 ounces Sambuca Liqueur

1 tablespoon Almond Extract

8 Whole Eggs

Using 20 quart mixer fitted with paddle attachment, or otherwise huge bowl

wherein you may mix by hand, fill with flour, sugar, almonds, fennel and baking

soda. Blend well to distribute soda. Melt butter slowly, being careful not to

brown it. Remove from heat or flame and add Sambuca. Add this and almond

extract to the 8 slightly beaten eggs. Add these mixed liquids to dry ingredients

and mix well only to incorporate evenly. Place onto flour-dusted table and roll

into 1 inch circumference tubular shapes as wide as your cookie sheets will

allow. Fill your whole pan with these tubes being careful to leave about 2 inches

between each log. Eggwash thoroughly and place into 340°F oven for about 30

minutes or until golden brown and just firm to touch. Cool 20 minutes.

Separate logs with a utensil that won't harm your pan and remove with a spatula

and place onto a cutting board. Slice into ¼ inch widths on a bias and place onto

a pan, either flat side down. Toast in a 350°F oven for approximately 5 minutes

on the one side; then turn each cookie over and toast for another 5 minutes. Be

careful not to burn them now! Cool, and remove from pans. Place in airtight

container. These may be prepared well in advance.

10. Chocolate Biscotti

Vanilla Extract is substituted for Almond Extract.

8 ounces Coffee Liqueur is substituted for Sambuca.

Add ¾ cup Cocoa Powder.


COOKIES

11. Muffins

#1 Zucchini Muffins


½ teaspoon Salt

1 ½ tablespoons Baking Powder


1 ½ cup Whole Milk

1 Whole Egg

¼ cup Soybean Oil

1/3 cup Honey

1 cup Grated Zucchini

Combine all dry ingredients in mixing bowl with paddle attachment. Add egg,

zucchini, oil and honey. Add milk, using probably less then 1 ½ cups. Batter

should be rather firm, not to liquid. Bake in muffin tins at 350°F about 20

minutes or until done. Cool a few minutes then bang out of the Pammed muffin

trays.

#2 Zesty Muffins

400 grams Sweet Unsalted butter


8 Egg Yolks

Zest of 1 Lemon

Zest of 1 Orange



2 teaspoons Baking Powder

Cream butter, sugar, zest and vanilla in mixing bowl fitted with paddle

attachment. Add egg yolks slowly until incorporated. Sift baking powder into

flour, then add all at once to mixer. Blend on low speed only to incorporate.

Bake at 375°F for approximately 20 minutes in Pammed muffin tins. Cool and

remove.

#3 Plain Muffins



6 Whole Eggs


2 tablespoon Baking Powder

1 teaspoon Salt

1 - 1 ½ cup Whole Milk

Cream butter and sugar. Add eggs slowly. Sift together dry ingredients and add

all at once. Add milk gradually. Do not make it to wet or too liquid.

Bake accordingly to muffin recipes above.


COOKIES

#4 Corn Blueberry muffins

Follow recipe #3, however:

Omit Cinnamon

Decrease flour by 1 cup.

Add 2 cups Yellow Cornmeal

Add 3 cups Blueberries at the end.

#5 Apple muffins


Add 2-3 peeled, cored diced Granny Smith Apples

Add 1 ½ teaspoons Ground Nutmeg

Add 1 teaspoon Ground Cloves

Add 2 cups chopped Nuts(any kind)

Add 2 tablespoons Cinnamon

#6 Banana Muffins


Add 3 cups sliced Bananas

2 cups chopped Nuts(any kind)

2 tablespoons Cinnamon


COOKIES


CREAMS, PUDDINGS & FILLINGS

E. Creams, Puddings & Fillings

1. Pastry Creams

#1 Cream Puff Filling

6 Egg Yolks

2 whole Eggs


2 ounces sifted Cornstarch

1 tablespoon soft Sweet Unsalted Butter


#2 Tart Filling

1 pint Egg Yolks


6 ounces Cornstarch

2 ½ quarts Whole Milk


1 Tablespoon Vanilla Extract

#3 Napoleon Filling

1 cup Egg Yolks


3 ounces Cornstarch

5 cups Whole Milk



#4 Cakes & Pie Filling

1 Whole Egg

2 Egg Yolks


2 tablespoons Cornstarch

1 cup Whole Milk

1 ounce Sweet Unsalted Butter


#5 Puddings(Hint: add sliced Bananas and Banana Extract

for Banana Pudding)

10 Egg Yolks

5 ½ ounces Granulated Sugar

1 quart Whole Milk

2 ½ ounces Cornstarch





Pastry Creams (Continued)

All the above pastry cream recipes have exactly the same procedure. First the eggs are

whisked together with the sugar and cornstarch. Then the milk is brought to a boil and

shut off immediately. (If you wish, you may infuse fresh vanilla beans at this point and

omit the extract later.) The eggs and sugar is now heated gently using a whisk over a

double boiler. When the eggs become warm to the touch you may add the milk.(Be sure

the bowl is at least four times larger than the quantity of the eggs to allow for expansion)

Continue to whisk rapidly without stopping until the cream becomes thick. (5 - 10

minutes) Remove from heat and continue to whisk and add the butter and vanilla. Whisk

until cold in an ice bath. Stores in refrigerated covered for 3-4 days.

2. Ganache

#1

2 cups Heavy Cream


1 lb. White Chocolate

1 lb. Semi - Sweet Chocolate

#2


18 ounces Semi - Sweet Chocolate

Cut chocolate into small pieces or use chips. Heat cream to boil, including

butter in #1, and then pour over chocolate in stainless steel bowl. May be used

as a glaze at this point. Next, as a filling, the mixture should be whipped

constantly by hand until it is lighter in color and density. Now it may be used as

a filling. In addition, for use as truffles, the chocolate may be flavored with

Gran Marnier and then piped out into kisses and frozen. The roll these in hands

into ball shapes. Freeze again. Now roll in cocoa or dip into tempered

chocolate (86°F) and toss with a fork to create spiny edges over a ¼ inch

gridscreen. Cool and store at room temperature.

3. Lemon Cream

7 Whole Eggs


½ ounce Cornstarch

10 ounces Whole Milk

3 ounces Fresh Squeezed Lemon Juice

Heat some of the sugar with all of the milk to boil. Combine cornstarch and

remaining sugar. Add these two to the beaten eggs. Now add the lemon juice.

Add this now to the milk and cook over a double boiler until it thickens. Cool

rapidly in an ice bath. For use as a filling in a flaky pastry tart shell. (Fill fully

cooked tart shell when cream is still hot, however.) Garnish with candied

lemons.



4. Buttercream

Italian Buttercream:

10 ounces Egg Whites



Heat over double boiler the sugar and egg whites until steaming hot. Be sure to

constantly whisk this during this process. Remove to a mixing bowl with a

whisk attachment and whip until stiff. At this time toss the butter in pieces and

continue to whip until smooth and creamy. May be flavored at this time or

colored. Stores at room temperature overnight or refrigerate for up to 1 month.

After refrigerated it must be re-whipped in order to use properly.

American Chocolate Buttercream:

4 Egg Whites

1 ½ cups Confectionery Sugar

½ lb. Sweet Unsalted Butter, softened


2 teaspoons Instant Coffee

2 teaspoons Hot Water

4 ounces Semi - Sweet Chocolate Chips

2 tablespoons Dark Rum

Heat egg whites and sugar over a double boiler until steaming. Place onto mixer

and whip at high speed until stiff. Add softened butter and continue to whip

until smooth and creamy. Add vanilla. Melt chocolate slowly and add instant

coffee, hot water and rum. Add this to buttercream and whip well. Stores at

room temperature well for 1-2 days or refrigerate up to one month. Must be

brought to room temperature and whipped prior for use as icing.

5. Brown Butter Filling


2 Vanilla Beans, split and scraped

5 Whole Eggs


Zest of 1 Orange


In a heavy bottomed pan brown butter and vanilla beans until hazelnut

colored.(Brown, but not burned. )Whip the eggs, sugar and orange zest until

pale, light and fluffy. Add the browned butter to this. Be sure to remove the

stems of the vanilla beans. Whip together well. Add the flour. Refrigerate. This

mixture is spread on the bottom of half - baked flaky pastry shells and is cooked

until it is done. Especially wonderful with fresh raspberries on top after baking.



6. Almond Tart Filling



5 Whole Eggs

1 lb. Blanched Almond Flour

Cream the butter and sugar in mixing bowl until pale. Add eggs one by one until

incorporated. Add almond flour. This is applied to a half - baked flaky pastry

shell and cooked until done. Also great to top with fresh Raspberries.

7. Tapioca Pudding

7 1/3rd

cups Whole Milk

13 1/3rd

ounces Granulated Sugar

2 Whole Eggs

5 1/3rd

ounces Tapioca

5 1/3rd

ounces Whole Milk


Boil 1st milk with sugar. Combine eggs tapioca, 2

nd milk and vanilla and blend

well. Place a little of the hot milk into the tapioca to temper it and increase the

temperature so that when combined it won't curdle. Combine all and cook 10

minutes over low heat. Cool over ice bath whisking rapidly and portion into

parfait glasses. Serve topped with whipped cream and raspberry sauce.

8. Rice Pudding

1 cup Uncle Ben's Rice

3 cups Whole Milk

Zest of 1 Lemon

1 Vanilla Bean, split and scraped



1 ¼ tablespoons Knox Unflavored Gelatin

½ cup Raisins

5 Egg Yolks

2 cups whipped softly Heavy Cream

Cook the rice in an excessive amount of water all the way and strain. Add to

this a hot mixture of milk, sugar, zest and vanilla bean, stem removed which has

simmered for 20 minutes to extract the vanilla bean and zest flavors. Add now

the butter. Add the gelatin which has been added to 2 ounces cold water and then

heated gently stirring constantly so the gelatin doesn't get lumpy or gluey. Add

the raisins and the egg yolks. Cool completely in an ice bath stirring

occasionally before adding the softly whipped cream. Place into serving bowl

and decorate or into individual parfait glasses.



9. Cranberry Nut Bread Pudding

1 ¼ cup Half & Half

1 cup Heavy Cream


9 ounces Granulated sugar

1 tablespoon Cinnamon

1 1/3rd

teaspoon Ground Nutmeg

8 Whole Eggs


12 ounces thinly sliced bread

Cranberries (to taste)

Pecans (to taste)

Heat half & half, cream, butter, sugar and spices to 160°F and then cool to ~

100°F. Add eggs and vanilla now. Make sure it is not too hot or you will cook

the eggs. Pour over the bread in a shallow pan and add the Cranberries and

Pecans to taste. Bake at 350°F for 45 minutes covered with foil and then 20

additional minutes without foil.


CUSTARDS & MOUSSES

F. Custards & Mousses

1. Chocolate Mousse

12 ounces Semi - Sweet Chocolate


12 Egg Yolks


1 tablespoon Dark Rum

12 Egg Whites

2 ¼ ounces Granulated Sugar

Melt slowly over double boiler the chocolate and butter until just melted. Add

slightly beaten egg yolks, vanilla and rum. Blend well. Whip egg whites until it

begins to stiffen and slowly add the sugar to whites as they whip. Whip until

stiff. Fold in 1/3rd

of whites into chocolate mixture and then fold in remaining

whites. Chill overnight or pipe into parfait cups and then chill. May be used in

cakes( increase butter to 4 ounces) or tulip wafers.

2. White Chocolate Mousse

#1

4 Egg Yolks


1 quart Heavy Cream

4 ounces White Chocolate, cut into small pieces and melted

slowly over double boiler.

Beat yolks and sugar over double boiler until stiff and heavy ribbons form.

Fold these eggs into warm melted white chocolate.

Add a little whipped cream to cool down the egg and chocolate mixture before

folding in gently the rest of the whipped cream. Refrigerate well before serving

or overnight.

#2

6 ounces White Chocolate, cut in small pieces

6 Egg Whites


2 ounces Water


Begin to whip egg whites in mixing bowl. Meanwhile blend sugar and water in

saucepan and bring to boil. Cook sugar until just before it turns brown, Hard

Crack stage. Add the hot sugar to the whipping, stiff egg whites and continue to

whip until egg whites get a little stiffer and glossier. Fold in finely chopped

white chocolate (1/4 inch) to the egg whites and then fold in chilled whipped

cream to the cooler white chocolate mixture. Be sure you don’t fold in cream to

a warm mixture or it will fail.


CUSTARDS & MOUSSES

3. White Chocolate Macadamia Mousse

7 large Egg yolks


4 teaspoons Brandy

1 ½ teaspoons diluted, melted Knox Unflavored Gelatin

12 ounces melted White Chocolate

8 teaspoons toasted, ground Macadamia Nuts

7 large Whipped Egg Whites

1 pint Whipped Cream

Heat egg yolks, sugar and brandy over a double boiler until it reaches 110°F. Be

sure to whip briskly and constantly during this process. 110°F is just slightly

warmer than your fingertip. Add the diluted gelatin that is just slightly warmed

and stir in well. Now add the melted white chocolate. Now add the toasted

Macadamia Nuts. Cool this now over an ice bath stirring every minute or so

until cool. Meanwhile, whip the egg whites on high speed until stiff and fold

into the just cooled, but not ice cold mixture,(that would set the gelatin

prematurely). Now fold in the whipped cream, Not too stiffly whipped, and

refrigerate in coupes or a bowl for a later serving. May be topped with toasted

Macadamia Nuts.

4. Lime Mousse

7 large Egg Yolks

1 cup Granulated sugar

Juice of 2 ½ Limes

2 ½ teaspoons warmed, diluted Knox Unflavored Gelatin

Juice of another 2 ½ Limes


Zest of 3-4 Limes depending on size and your taste

1 pint whipped Cream

Heat yolks, sugar and lime juice over a double boiler, stirring constantly until

temperature is warmed to approximately 110°F.

Add diluted gelatin which has been warmed and evenly melted to these egg

yolks. Add juice of the other limes, then cool over ice bath and stir frequently so

as not to create any lumps. When completely cool add the whipped egg whites,

zest of limes and then fold in the whipped cream. Chill in serving bowl, parfait

glasses or pipe after chilled into cakes or set into a precooked tart shell.


CUSTARDS & MOUSSES

5. Mocha Mousse

5 Egg Yolks

¾ ounce Brandy

1/3rd

cup Granulated Sugar

1 teaspoon Knox Unflavored Gelatin

1 1/3rd

ounces Expresso

1 1/3rd

cups Softly whipped Cream

Whip over double boiler the yolks, Brandy and sugar until 110°F is reached .

Dilute the gelatin with the Expresso and warm it gently until it is dissolved.

Now add this to the yolk mixture. Cool over ice bath until cold enough to add

the whipped cream. Chill well or overnight.

Assembly:

First, take your parfait glass and put 1 tablespoon of raspberry sauce in the

bottom.

Second, pipe into the glass the chilled mocha mousse.

Thirdly, decorate with chocolate ornamentation and mint leaves.

6. Ginger Nutmeg Sabayon

4 ounces thinly sliced Ginger


¾ cup Water

Simmer above listed ingredients for 15 minutes, then strain

2 whole Nutmeg, cracked

2 cups Light Cream

1 Vanilla Bean

Heat the above ingredients and let cool. Strain.

Reheat cream, combine with 8 Egg Yolks and a pinch of Salt, and the ginger

infusion and whip over a double boiler until thickened completely.

Serve warm over fresh berries.


CUSTARDS & MOUSSES

7. Sabayon and Tiramisu Cream

SABAYON:

10 Egg Yolks

2 cups dry Marsala wine

¼ cup Water


Whip constantly these ingredients over a double boiler until it comes up then

goes down a little and soft ribbons form.(about 15-20 minutes) Cool in an ice

bath.

TIRAMISU CREAM:

Step #1

5 egg yolks


1 tablespoon Water

Whip in a mixing bowl until stiff and a little pale in color about 10 minutes.

(This can be whipping on an upright mixer, while you are whisking over the

stove to save time.) Add now to the cooled 1st yolk mixture.

Step #2

5 Egg Whites


Whip the egg whites in upright mixer until beginning to stiffen then add sugar

gradually until all is added and the whites are a little stiffer and glossier. Add this

now to the yolk mixtures. Fold in well.

Finally: Add 3-4 pounds of Mascarpone cheese

Whisk together well or in mixer. Be sure all the cheese is thoroughly

incorporated. Refrigerate immediately. Lasts 3-4 days.

8. Almond Creme Caramel

1 can Condensed Milk

4 Whole Eggs




Warm the condensed milk, eggs and sugar until simmer only. Dilute the Almond

Paste with a portion of the whole milk and then add to the rest of the milk. Add

this slowly in stages to the warmed mixture and then pour into an 8 inch Custard

flan dish. Bake at 300°F in a hot water bath for approximately 40 - 50 minutes

or longer. You must check for doneness by pushing the edge of the dish with

your fingers. The custard should jiggle oh so slightly.


CUSTARDS & MOUSSES

9. Orange Brulee Cream

9 Egg Yolks


1 ½ ounces Gran Marnier

¾ teaspoon Orange Paste


½ ounce Cornstarch

Whip constantly over double boiler the yolks and sugar until thickened. Add the

orange paste which was diluted with the Gran Marnier to these yolks.

Boil the heavy cream and add a bit of the cream to these yolks to liquefy them a

little bit and then pour the yolks into the cream. Dilute the cornstarch with very

little cold water and add to the egg and cream mixture. Heat now until thickened

stirring with a wooden spoon or wire whisk. Strain after it has thickened and

cool in an ice bath rapidly.

To Serve: Place a portion of the brulee cream into a brulee dish which is ¾ inch

tall and holds no more than 4 liquid ounces, and top with sugar. Place under

broil and glaze until caramelization occurs. Serve hot.

10. Creme Brulee

#1

6 Egg Yolks




#2

6 Egg Yolks

2 cups Heavy Cream

½ cup Granulated sugar


Heat Cream over medium heat until it comes to a boil. Remove from heat.

Whisk together yolks, sugar and vanilla. Add a bit of the hot cream to the yolks

to temper them and a bit more to make it liquid so that you may pour them easily

into the rest of the pot of cream. Strain this mixture and pour the liquid into the

“brulee dishes” (as described in the previous recipe). Place these dishes in a

shallow pan first so that you don’t spill them to transfer them herewith. Fill pan

with hot water ½ the way up the sides of the brulee dishes.

Bake at 300°F for approximately 30 minutes or until done. It will jiggle ever so

slightly when edge of dish is touched with finger. Cool and refrigerate.

To Serve: Place 1 teaspoon of granulated sugar on top spread evenly and place

under broiler . It is done when caramelization occurs.


CUSTARDS & MOUSSES

11. Caramel Custard

Sugar Syrup: Applies to all four recipes.

1 lb. Granulated sugar

2/3rd

cup Water

Boil sugar and water until almost brown, remove from heat and ladle a little

bit(1/2 ounce) into each of the caramel custard cups. These are1 and ½ inches

tall and about 3 inches in diameter. Or, you can substitute coffee cups for this.

Now, prepare the recipe of your choice.

#1

1 pint whole Milk


3 Whole Eggs


#2

1 cup Heavy Cream

1 cup Whole Milk

4 ounce Granulated sugar

2 Whole Eggs

2 Egg Yolks


#3

1 pint Whole Milk



2 Whole Eggs

4 Egg Yolks

#4


1 can Condensed Milk


4 Whole Eggs

All the above recipes are prepared in the same manner. Some are lighter, less

eggs and less cream than the other.

Place milk and/or cream and Vanilla Bean in heavy bottomed saucepan and

pour the sugar into this pot. Do Not Stir! The sugar laying on the bottom of

the pot will prevent the milk from scorching. Bring to a simmer. Do Not Boil!

Boiling will curdle the product. Let cool to infuse the Vanilla flavoring from

the bean. Add a bit of the milk to the slightly beaten eggs and then combine all

and strain. Pour by a pitcher into the preset caramel coated cups and bake at

325°F for 2 hours. Cool and refrigerate.

To Serve: Invert onto a dessert plate. It should just be jiggled out slightly and

will fall onto the plate creating a pool of caramel sauce. Decorate with

strawberries and cream.


CUSTARDS & MOUSSES


SUGARS & SAUCES

G. Sugars & Sauces

1. Raspberry Sauce

3 ½ pints of Fresh Raspberries

8 ounces Confectionery Sugar

Juice of 1 Lemon

Place all ingredients in food processor and puree well. Strain through superfine

strainer, fine enough to remove all seeds. Refrigerate. Use for chocolate

desserts and cheesecakes or tarts.

2. Caramel Sauce

2 cups Dark Brown Sugar

2/3rd

cup Granulated Sugar

½ cup Maple Syrup

½ cup Corn Syrup

2 cups Heavy Cream

In a heavy bottomed saucepan, blend well all of the above ingredients. Using a

candy thermometer, bring the mixture to a boil over medium heat until the

temperature reaches 210°F. Being careful not to burn yourself, place this into a

stainless steel container or heavy ceramic container to cool at room temperature.

Do not refrigerate this, it has enough sugar in it to keep it from going sour.

Great for apple spice cakes, vanilla ice creams and banana desserts.

3. Creme Anglaise

#1

5 Egg Yolks



1 quart Heavy Cream

Whisk together yolks, sugar and vanilla. Bring cream to just boil. Add little

cream to yolks, whisking. Dump yolks into pot of cream, whisk briskly until

bubbles of simmer begin to occur. Strain through fine wire mesh directly into a

stainless steel container which has been previously placed in an ice-bath.

Refrigerate. Great for tarts, chocolate desserts, cheesecakes, etc.

#2

6 Egg Yolks




Follow procedure above being very careful never to boil the milk. Bring it to

just a steaming point, both before and after adding eggs. #1 is much better for

this reason, albeit more expensive.


SUGARS & SAUCES

4. Graves Red Wine Sauce

3 ½ cups Graves Red Wine


¼ of the peel of 1 Lemon

¼ of the peel of 1 Orange

1 Vanilla Bean, sliced lengthwise and scraped

Combine all of the above ingredients, excluding Vanilla Bean, and bring to a

boil. Simmer and reduce to yield 1 cup. Add the vanilla bean and its scrapings

and let cool. Great for Poached Pears and other fruity desserts.

5. Pecan Sauce



2 cups ground toasted Pecans

1 quart Heavy Cream, hot

Caramelize the butter and sugar in a copper pot or otherwise heavy bottomed

pot. It will be of a smooth even consistency with an amber color and a light

gloss. Use a wooden spoon to do this. Use medium to low heat to reduce the

chance of burning this, at least for the first time.

Add the ground toasted pecans, then the cream. Boil and simmer this down for a

little while until the syrup is of the right consistency. Cool at room temperature.

This needs no refrigeration.

6. Sauterne Sauce

4 Egg Yolks


4 ounces Sauterne Wine

Zest of 1 Orange

½ cup Whipped Cream

Combine well yolks, sugar and wine with a whisk in a stainless steel bowl.

Using a pot of hot water over heat that will hold the bowl snugly and not let the

bowl touch the water; whip the eggs until they come up and become a little

glossy and hold a soft peak. Cool thoroughly. This is exactly the same

preparation of a Sabayon for other desserts. Only the wine and perhaps the

sugar amounts have changed.

Now, after it is cool, add the zest and fold in the softly whipped fresh heavy

cream. Refrigerate. Use this for fresh berries or figs in season.


SUGARS & SAUCES

7. Blueberry Sauce


1 heaping teaspoon Cornstarch

¾ teaspoon Cinnamon

24 ounces Fresh Blueberries

2 ½ ounces cold Water

1 ½ tablespoons Lemon Juice

Blend well together the sugar, cornstarch and cinnamon. Erstwhile, boil the

blueberries and lemon juice. Add the cold water to the dry ingredients bowl and

mix well, then add it all to the pot and simmer for 3 minutes stirring with a

wooden spoon. Cool at room temperature. Great for cheesecakes.

8. Compote Syrup

3 cups Water


Hot, Whole Chile Peppers (to Taste)

Several Fresh Bay Leaves, imported from Italy, or, Dried

Peel of 1 Orange

1 Cinnamon Stick

Bring all of the above ingredients to a boil then remove from heat. Now you

may add, while still hot, halved cored Apples, halved Bosc Pears, seeded

Apricots, and fresh stem free Black Currants. Let cool and refrigerate. This is

a delicious item that must be prepared in advance, 2 or 3 days.


SUGARS & SAUCES

9. Pulled Sugar

1 kilogram Granulated Sugar, free from any impurities.

333 grams Water

Red or green or other appropriate color

1 Warming Lamp

Fingers that can touch sugar that would otherwise send people

to the burn unit.

A lot of time, patience and skill.

This basic recipe is what pastry chefs from all over the world use to create their

showcase masterpieces.

You must have an extremely clean environment, table and hands.

Begin by using a heavy bottomed copper pot with the sugar and water combined

inside. Bring this to a boil and continue to cook using a new pastry brush, or one

only used for this purpose, to brush down sides of pot to prevent any crystals

from forming. Using candy thermometer, bring the sugar to 312°F. Remove

from heat and set on ice or in cold water to prevent it from caramelizing.

You may at this time add your food colors, perhaps three bowls of sugar, three

colors to use. Remember, colors come lighter when cooled and it is also very

hard to match your colored sugar again if you don't measure how many cups of

sugar you may use to how many drops of color.

On your marble countertop, specifically for the purpose of pulling sugar, you

may have turned on your heating lamp to keep the sugar from cooling too fast

once it becomes a temperature at which you may use your ungloved hands to pull

beautiful lengths of red, pink, silver, rose which then may be fastened together to

create ribbons. You can also use your fingers to pinch pretty roses or other

fancy ornamentation.

This kind of work is at the Expert Pastry Chef level


SUGARS & SAUCES


SPECIALITIES & MERINGUES

H. Specialties & Meringues

1. Grandma Gold's Strudel

Strudel Dough:

4 Egg Yolks

1 teaspoon Baking Powder


4 Egg Whites

1 lb. + Sifted All Purpose Flour

½ cup Peanut Oil

Beat yolks with baking powder. Add sugar. Beat egg whites until snowy. Fold

into yolks. Mix in sifted flour and then peanut oil. Set aside at room temperature

covered with damp cloth until filling is ready.

Filling:

3 lb. Apples

1 lb. White Raisins

1 Lemon

1 or 2 Oranges

1 lb. Walnuts in shell

1 lb. Prunes


2 tablespoons Cinnamon

Pare apples and chop. Shell walnuts and chop. Boil prunes 10 minutes and

chop. Chop all together and add lemon and orange juice, cinnamon and sugar.

Assembly: Cut dough into 4 pieces. Spread 1 piece dough in lightly floured flat

pan. Now place 1/3rd

of filling evenly over dough. Repeat twice. Top layer

of dough is dusted with another mixture of cinnamon and sugar. Cut into small

squares prior to baking for 1 hour in a 350°F oven. Cool and serve.

2. Crepes


½ teaspoon Salt

1 ½ cup Whole Milk

2 Whole Eggs

2 tablespoons Peanut Oil

Sift together flour and salt. Add eggs slightly beaten, then milk followed by oil.

Cook in a seasoned or non stick skillet with clarified butter over medium-

medium high flame until browned on one side . Flip and brown on other side.

Remove to wax paper to cool. Makes 12 crepes. Fill as you wish for desserts or

with chicken or seafood fillings.



3. Nougat

1lb. Sliced Almonds


or:

2 lb. Whole Almonds

1 ¼ lb. Granulated Sugar

Dilute sugar with a little water enough to liquefy in saucepot. Place almonds on

flat pan and toast in a 350°F oven. Bring sugar to a boil and cook until it

caramelizes. Immediately place the still warm toasted almonds into the pot of

caramelized sugar and stir. Remove to the warm flat pan which you just oiled

after dumping nuts into pot. Let cool and then cut into pieces. Stores forever in

an airtight container. May be used in mousses and cakes or decoration.

Hazelnuts may be substituted.

4. 3 Tiers of Chocolate

First prepare 4 meringues shells 8-10 inches round.

Then prepare a white chocolate mousse, a mocha mousse and a chocolate

mousse. Using a Ganache, glaze each of the meringue shells and let dry. Set

one meringue shell on cake board and top with white chocolate mousse. Another

meringue shell, top with mocha mousse. The 3rd

meringue shell with chocolate

mousse. Then place the fourth shell on top of this and gently push together.

Glaze twice with a liquid Ganache, cooling between each glaze to seal in the

mousses. Affix toasted sliced Almonds to sides of cake and decorate top with

shaved or peeled white and dark chocolate curls.

5. Triple Chocolate Torte

1 lb. Bittersweet Chocolate



8 Whole Eggs

6 ½ ounces Coffee

3 tablespoons Kahlua

Melt butter and chocolate slowly over double boiler. Whip on high speed eggs

and sugar until peaks form. Add coffee and Kahlua to eggs. Now add eggs to

chocolate. Combine well. Bake in buttered and floured springform pan covered

with aluminum foil for 3 hours at 350°F in a water bath. Let set overnight before

removing from pan. May be garnished with confectionery sugar or chocolate

shavings.



6. Chocolate Velvet

Advance:

Prepare a Vanilla Genoise and cut to shape ¼ inch thick into a cylindrical

aluminum mold that would hold about 20 ounces. Cover all sides and bottom

well. Adhere with melted butter if needed.

Filling:

1lb. Semi Sweet Chocolate

2 Egg Yolks

¼ teaspoon Coffee Liqueur

1 1/3rd

ounces Praline Paste

3 ounces Rich’s Whipped Topping

2 ounces Whipped Cream

1 teaspoon each Dark Rum, Kirsch Liqueur, Creme de Cacao

2 tablespoons Hot, boiling Sweet Unsalted Butter

2 Egg Whites

2 tablespoons Granulated Sugar

Melt chocolate slowly over double boiler. Meanwhile, whip egg yolks, praline

paste and coffee liqueur on third speed until thickened. Add the three liqueurs

now with the hot butter as well. Add the melted chocolate to the yolks and

praline mixture. Now add the whipped topping and whipped cream to this

mixture. Whip the egg whites and gradually add the 2 tablespoons sugar to the

whites as they are whipping . Whip until stiffened and fold into the chocolate

mixture. Fill the prepared mold and cover with plastic. Refrigerate until

chilled. Remove from mold by dipping in hot water; this will soften the butter

on the inside of the mold and the sponge cake will slide out onto the plate.

Serves 4-6 people.

7. Chocolate Terrine

½ lb. Bittersweet Chocolate

1 cup Heavy Cream


1 tablespoon Gran Marnier

1 heaping ¼ cup toasted sliced Almonds

Melt slowly over double boiler chocolate, cream and butter. Remove from heat

and add Gran Marnier and toasted almonds. Place into a plastic film lined

terrine mold (approximately 4 inches wide, 3 inches deep and 8 inches long).

Bang to remove air and pull up the sides of plastic to remove creases. Freeze.

Remove from terrine and slice ¼ inch slices and place on plate. Garnish with

dessert sauce of your choice. Keeps well in freezer for a while.



8. Semi-Fredo

5 Egg Yolks

¾ cup Granulated Sugar


1 cup Mascarpone Cheese

1 cup Whipped Cream

½ cup raw Pistachio Nuts shelled

Whip on high speed the yolks, sugar and vanilla. After peaks form, whip in the

cheese thoroughly and fold in the whipped cream. Fold in Pistachios as well.

Erstwhile the eggs are first whipping, you may have a plastic film lined 3 qt.

Bowl. Dip lady fingers into a mixture of 1 ounce Gran Marnier and 2 ounces

water and remove after 1 or 2 seconds to place upright around the perimeter of

the bowl. Fill in gaps by cutting some of the lady fingers to fit. Place a couple

on the bottom as well. Now place the mixture in the bowl, bang down, seal with

the excess film and freeze 24 hours. Invert onto a tray and glaze with a Ganache

icing. Freeze again and keep frozen until ready to serve. Decorate with an

Orange sauce.

9. Frozen Raspberry Soufflé

5 Egg Whites


1 cup Raspberry Puree

1 teaspoon Framboise Liqueur

1 toothpick tip of Red Color

2 1/8th

cup Heavy Cream, whipped

Heat the whites and the sugar over a double boiler until they reach a steaming

temperature. Be sure to whip constantly. Transfer to machine and whip until

stiff and glossy. Add Framboise and fold in the raspberry puree which was

dabbed with the toothpick amount of red color. Now fold in the whipped cream

and place in the refrigerator for now. Prepare 4 or so 6 ounce ramekins with wax

paper around the outside of the ramekin to elevate the height of the ramekin

approximately 50%. Tape if necessary. Now fill these with the mixture and level

off the top with a knife after banging down to remove the air pockets. Freeze 24

hours. Remove paper and place ramekin on the plate; top with whipped cream,

raspberry sauce or anything else you think appropriate.



10. Eggnog Chiffon Pie for Christmas

2/3rd

cup Light Cream

3 Egg Yolks


Dash Salt

1/8th

teaspoon Nutmeg

1 Envelope Knox Unflavored Gelatin

2 tablespoons Cold Water

1-2 tablespoons Rum


3 Egg Whites


½ cup Whipped Cream

1 - 8inch Prebaked Pie Shell

Scald cream in double boiler. Combine yolks, ¼ cup sugar, nutmeg and salt.

Add a bit of the hot cream to temper then add all yolks to cream and stir

constantly over low heat until thickened. Remove from heat. Soften gelatin with

cold water, warm until dissolved and add to custard and stir well. Strain. Add

rum and vanilla; cool in ice bath stirring constantly, then chill. Whip egg whites

until foamy and gradually add the other ¼ cup sugar and continue whipping

until stiff. Fold into chilled mixture. Fold in whipped cream. Pour into

prebaked shell and chill. Decorate with grated Nutmeg and whipped cream.

11. Baklava for Easter

Syrup:


¾ cup Honey

2 cups Water

½ Lemon

Boil for 20 minutes, remove lemon ½ ; let stand at room temperature to cool.

Find one 8by14by2inches deep pan.

1 lb. Blanched Hazelnuts


1 tablespoon Cinnamon

1 lb. Phyllo Pastry Sheets

2 cups melted Sweet Unsalted Butter

Butter all pastry sheets with melted butter. Mix above ingredients, excluding the

butter. First layer has 8 buttered sheets. Top with nut mixture. Next, 2 buttered

sheets, then nut mixture, 2 sheets, nut mixture until completed of sheets and

filling. Cut into triangular shapes and bake at 300°F with steam for 3 hours.

Remove from oven and pour cooled syrup on top. Serve.



12. Strawberry Whip

3 Egg Whites

¼ teaspoon Cream of Tartar

½ cup Strawberry Preserves

1 cup Heavy Cream

¼ cup Confectionery Sugar


Whip whites with cream of tartar until stiff. Fold in preserves. Fold in cream

whipped with sugar and vanilla. Chill in parfait glasses. Top with white

chocolate.

13. Fruit mold Compote for Thanksgiving

1 large can Mandarin Oranges

1 large can Pineapple Chunks

1 large can Cherry Pie Filling

1 box Pitted Prunes

1 bag Dried Apricots

¾ cup Harvey’s Bristol Cream

Drain all cans and combine all ingredients and bake at 350°F for 1 hour. Serve

as a hot dessert or with Turkey.

14. French Raspberry Pie for Christmas

2 cups Whole Milk


1/3rd



¼ teaspoon Salt

4 Egg Yolks

1 Whole Egg

¼ Cup Whipped Cream

1 pint Fresh Raspberries

6 ounces Red Currant Jelly

1 - 9 inch Prebaked Pie Shell

Scald the milk with the Vanilla Bean. Add this milk to the flour, sugar and salt

and cook until thickened. Combine the eggs and temper with the hot mixture.

Cook until thickened. Strain and cool stirring constantly over ice bath. Fold in

whipped cream. Place into prebaked shell and cover with Raspberries. Melt

jelly slowly over heat and use to glaze the raspberries. Chill. Serve with Creme

Anglaise.



15. Cornbread

#1

2 ½ cups Yellow Cornmeal



1/8th

cup Baking Powder

3 medium Eggs

3 cups Whole Milk

1 ½ teaspoon Salt

8 ounces Hot, melted Sweet Unsalted Butter

Combine all dry ingredients. Whip the eggs and add the milk. Combine this with

the dry ingredients. Heat a 9by13 pan in a 365°F with enough shortening in pan

to cover bottom. When it begins to smoke pour in batter and bake for 40

minutes. Serve warm.

#2

2 ½ cups Yellow Cornmeal

1 7/8th

cups sifted All Purpose Flour

1 ¼ ounces Baking Powder

2 ½ ounces Light Brown Sugar

2 heaping teaspoons Salt

3 ounces melted Sweet Unsalted butter

5 Whole Eggs, lightly beaten

2 1/8th

cups Heavy Cream

Combine all dry ingredients and add to the wet ingredients. Bake at 350°F until

done. Be sure to heat pan with shortening before pouring batter into it. Serve

warm.



16. Meringues

Italian:

1 cup Egg Whites


or:

Swiss:

1 cup Egg Whites


or:

Almond:

1 cup Egg Whites

1 lb. Superfine Sugar

2 teaspoon Cream of Tartar

1 teaspoon Almond Extract

1 teaspoon Salt

Heat until steaming over double boiler. Transfer to mixer and whip at high speed

until stiff.

Vacherin Shells:

1 cup Egg Whites

1 ½ cups Superfine Sugar

Pinch Salt

2 drops Lemon Juice, fresh

Whip the whites with 1 cup of the sugar, salt and lemon on high speed until stiff.

Fold in remaining sugar. Pipe into circles of equal shape onto a parchment

papered pan. Spread these circles smooth and bake slowly at 185°F for 105

minutes, or, for 24 hours at 135°F.


ICE CREAMS & SORBETS

I. Ice Creams, Frozen Desserts & Sorbets

1. Vanilla #1

½ Gallon Milk

½ Quart Cream

4 Vanilla Beans

12 Egg Yolks

2 2/3 Cup Granulated Sugar

Whip egg Yolks on high speed with sugar.

Bring to simmer (180°) the milk, cream and 4 split and scraped vanilla beans.

Add ladle by ladle hot liquid to eggs so as not to curdle, whisk together.

Stir gently over low heat until thickening occurs.

Strain directly into stainless steel container immersed in ice for rapid cooling

Place into automated ice cream freezer and process.

Keep frozen

2. Vanilla #2

2 cups Milk

2 cups Heavy Cream

Vanilla Extract

6 Egg Yolks


3. Vanilla #3


3 cups Milk

8 Egg Yolks


pinch Salt



4. Ricotta Vanilla #4

1 quart Milk

1 cup Heavy Cream


1 Vanilla Bean


4 Egg Yolks

200 grams Ricotta

½ cup finely chopped, toasted Almonds

¼ teaspoon cinnamon

Bring to simmer 1st four ingredients adding sugar last so that it may rest on

bottom of pot and prevent scorching. Whip yolks and sugar over boiling water

until the sugar becomes dissolved and eggs become stiff. Add eggs slowly to

Ricotta so as not curdle the eggs; then add hot liquids to this mixture and stir

quickly over very low heat until thickening occurs. Cool immediately in ice

bath. Freeze.

5. Chocolate #1

1 quart Milk

1 cup Heavy Cream

1 Vanilla Bean

8 ounce chopped Bittersweet Chocolate


8 Egg Yolks


Bring to simmer milk, cream, sugar and bean. Whip on high speed egg yolks

and sugar. Combine slowly and cook on low heat until thickening occurs. Whisk

in thoroughly chopped chocolate and strain immediately into ice bath to cool.

Freeze.

6. Chocolate #2

2 cups Milk

2 cups Heavy Cream

1 ¼ cup Cocoa

1 ¼ cups Granulated Sugar

6 Egg Yolks

Whip egg yolks and sugar. Bring to simmer milk and cream. Sift cocoa into

whipped yolks and combine well. Combine liquids with yolks slowly and then

cook slowly until thickened. Strain into ice bath. Freeze.



7. Chocolate #3

2 quarts Milk

2 quarts Heavy Cream

32 Egg Yolks


800 grams chopped Bittersweet Chocolate

Whip yolks and sugar until thick. Bring to simmer milk and cream. Liaison.

Thicken slowly. Add chocolate and whisk thoroughly. Cool into ice bath.

Freeze.

8. Chocolate & Hazelnut Ice Cream

2 cups Heavy Cream

1 cup Milk

4 Egg Yolks


6 ounce chopped Bittersweet Chocolate

1 cup ground, toasted Hazelnuts

1 cup Raspberries

Whip yolks and sugar until thick. Bring to simmer milk and cream. Liaison.

Cook slowly until thickened. Add chocolate and whisk thoroughly. Strain into

ice bath. Cool thoroughly before adding hazelnuts. Freeze. Fold raspberries

into ice cream immediately after it is removed from ice cream freezer. HINT:

This is especially useful for Bombes, Coupes and ice cream cakes.

9. Praline Ice Cream

1 quart Milk

1 quart Cream

16 Egg Yolks


300 grams Praline Paste


Whip yolks and sugar until stiff. Bring to simmer milk and cream. Blend

praline paste thoroughly with sugar; then combine with yolks. Liaison. Cook

gently over low heat until slightly thickened. Strain into water bath to cool.

Freeze.

10. Coffee Ice Cream

2 cups Expresso



1 pinch Salt

Bring to simmer sugar and cream. Add Expresso and salt now. Cool. Freeze.



11. Strawberry Ice Cream

3 cups Milk

3 cups Cream

12 Egg Yolks



5 cups sweetened Strawberry Puree

Bring milk and cream to simmer. Whisk egg yolks and sugar until thickened.

Liaison. Strain into ice bath. Add vanilla. Add strawberry puree. Freeze.

12. Espresso Ice Cream

½ gallon Whole Milk

1 ½ quarts Heavy Cream


16 Egg Yolks


5 Triple Espressos

3 ounces Kahlua

Bring milk, cream and 1st sugar to simmer. Beat egg yolks and sugar until

stiff. Add espresso to the yolks mixture. Liaison. Simmer until coats spoon.

Strain into ice bath. Add Kahlua. Freeze.

13. Simple Syrup

6 cups Water


Bring to boil sugar and water. Be sure to blend the sugar well in the pot with the

water. Remove from heat and cool. Refrigerate. Stores in refrigerator for

months.

14. Orange Sorbet

2 cups freshly squeezed Orange Juice

2 ½ cups simple syrup

Juice of 1 lemon

Freeze the above mixture in the ice cream freezer.



15. Orange Sorbet #2

3 cups Milk


2 teaspoon Knox Unflavored Gelatin

2/3 cup freshly squeezed Orange Juice

2 tablespoons Orange Rind

1 tablespoon Lemon Rind

1 whipped Egg White

Blend gelatin with orange juice. Bring to simmer milk and sugar. Add sugar to

milk in the pot so that it settles on the bottom to prevent the milk from scorching.

After simmer add gelatin and juice mixture and continue to simmer for 2-3

minutes. Add zest and cool. Add whipped egg white. Freeze.

16. Blood Orange Sorbet

1 cup freshly squeezed Blood Orange juice


5 cups freshly squeezed Blood Orange juice

Boil sugar with 1 cup juice. Cool. Add 5 cups juice. Freeze.

17. Key Lime Sorbet

2 cups Water


2 cups loosely packed picked fresh Mint Leaves

½ cup Lime Juice

Boil sugar and water as a syrup. Steep mint leaves in the hot syrup overnight.

Add all the fresh lime juice to the strained syrup of mint leaves and freeze.

18. Cranberry Sorbet

1360 grams Fresh Cranberries

1 cup Water

4 cups Water

2 cups Granulated Sugar.

Cook for 10 minutes the cranberries in 1 cup water. Create syrup with other

water and sugar. Combine after cool. Strain. Freeze.

19. Lemon Sorbet

1 cup freshly squeezed Lemon Juice

1 cup Water

1 ½ cups Simple Syrup

Combine above listed ingredients and freeze.



20. Lemon Sorbet #2

1 cup freshly squeezed Lemon Juice(a tart Orange Juice may

be substituted)

½ cup Water

1 cup Simple Syrup

21. Mango, Apricot or Persimmons Sorbet

800 grams Mango, Apricot or Persimmons Puree

1 2/3 cup Simple Syrup

Juice of 1 Lime


22. Melon Sorbet

1200 grams Melon Puree

1 2/3 cups Simple Syrup

Combine above ingredients, strain and freeze.

HINT: Garnish with Pomegranate Seeds

23. Passion Fruit or Red Currant Sorbet

1 cup Passion Fruit or Red Currant Puree

1 cup Water

2 cups Simple Syrup


24. White Peach Sorbet

1000 grams White Peach Puree

3 cups Simple Syrup

2 cups Water


INDEX

A

Amatriciana, 58

Anglaise, 149, 160

Armagnac, 77

arugula, 63

Arugula, 63

B

Bakala, 39

barquette, 92

Baumeniere, 6

Beurre, 76

Blanc, 76

Bombes, 165

Bordelaise, 50

Bosc, 151

Brandade, 39

Bratwurst, 51

breadcrumbs, 60

Brisee, 93

brulee, 145

Brulee, 145

Bundt, 108, 118

buttercream, 100, 135

C

Cappellini, 56, 58, 62

carozza, 4

Carozza, 4

Carpaccio, 3

Chantilly, 101

Choucroute, 51

Choux, 99

Coniglio, 43

couscous, 29

crabmeat, 62

Crabmeat, 62

cuisinart, 21, 36, 37, 94

D

deglaze, 28, 29, 35

Deguayo, 7

deveined, 17, 22, 35, 36, 56, 58, 70

E

eggwash, 90, 107

Eggwash, 85, 86, 93, 127

eggwashed, 86

eggwashing, 90

Expresso, 108, 143, 165

F

Farfalle, 58

fettucine, 55, 67

flan, 144

Focaccia, 87

Fraiche, 8, 68

Framboise, 158

Frangelica, 105

Frangipane, 86, 100

Fredo, 158

G

Ganache, 134, 156, 158

Genoise, 98, 99, 157

Gran, 43, 110, 134, 145, 157, 158

Gremolata, 75

Guayo, 8

H

Hicamah, 9

J

Jalepeno, 5, 8, 9, 78

Jalepenos, 7

K

Kahlua, 156, 166

Karo, 115

Knox, 109, 136, 142, 143, 159, 167

L

Linzer, 94

M

Marnier, 43, 110, 118, 134, 145, 157, 158

marsala, 71

Mascarpone, 144, 158

meatloaf, 79

Meatloaf, 53, 79

Merlot, 34, 50

Morue, 39

Mudcake, 108

O

overbake, 109, 116

overmix, 118


INDEX

P

pancetta, 63

Pancetta, 58, 60, 63

pappardelle, 62

Pasticierre, 59

penne, 58

Peqo, 7, 8

pesto, 7, 38

Pesto, 6, 7, 38, 56

petit, 100, 101

Phyllo, 159

pignolis, 29

Poivre, 34, 44, 49

polenta, 11, 35, 39, 43

Pommery, 6, 11, 12, 44

porcini, 62, 67

Porcini, 4, 16, 29, 59, 62, 67

prebaked, 113, 159, 160

Primex, 88, 100

Prosciutto, 56

R

Radicchio, 59

reheating, 62

S

Sabayon, 143, 144, 150

saucelike, 43, 44, 46, 56, 57, 76, 77

saucepot, 39, 43, 78, 156

Sciata, 87

sheetpans, 98

Shitake, 9, 57, 61

Sorbet, 166, 167, 168

Sorbets, 163

Sovrito, 58

springform, 87, 110, 112, 117, 156

T

Taglierini, 60, 63

tartelette, 92

tartlettes, 91

terrine, 157

Terrine, 157

Tiramisu, 144

Tortellini, 56

Tortelloni, 68

U

umido, 43

underbake, 109

Unflavored, 109, 136, 142, 143, 159, 167

ungloved, 152

unpeeled, 117

V

Vacherin, 162


INDEX

Gid's Culinary & Pastry Workbook

Documents

Transcript of Gid's Culinary & Pastry Workbook