2011
CulinaryCompetition Team
Louis Joliet ACF Junior Hot foods Team Aaron Guajardo III Michael Shannon David Basile Robert Belanski Laura Korte
Appetizer
Sautéed fennel dusted flounder with a roasted red pepper sauce Cauliflower two ways, sautéed asparagus Smoke infused shrimp roulade Delicate leek and fennel stew with ricotta dumplings
Shrimp Roulade 5 oz. flounder/shrimp, diced and chilled in a bowl under ice .5 g. polyphosphate TT. salt/white pepper ¼ tsp. nutmeg ½ tsp. ground fennel 4-5 oz. cream 1 tsp. lemon zest, micro planed ½ tsp. tarragon, sliced ½ T. parsley, chopped 4 shrimp (peeled, deveined) TT. salt/white pepper 2 oz. Shrimp stock (re-warming tourchon) Season flounder with salt to bring out proteins. In a chilled robo coupe process diced flounder until smooth.
Add in polyphosphate and seasonings, process until incorporated. Stream in 2 oz of cream while robo coupe is running. Pass mousseline through a tamis into a clean bowl set over ice. Fold in remaining cream, zest, seasonings and herbs. Reserve cold. Fabricate shrimp by making smooth shallow cuts along the leg side of the shrimp until you reach the skin of the shrimp, do not cut through the skin. The shrimp should appear to have two separate muscles if done correctly. Trim ends and sides of shrimp so they are all even and rectangular in shape, chop and fold the extra shrimp trim into a small portion of the mousseline. Lay shrimp out in between plastic wrap and lightly pound one end of each shrimp. Line shrimp up in two rows of two with the tapered edges overlapping slightly, season
shrimp with salt and white pepper. Pipe mousseline evenly down the center of one row of shrimp. Lay other row of shrimp on top and wrap tightly in plastic wrap releasing any air with a sausage pricker. Poach at 140 degrees until an internal temperature of 140 degrees. Approximately 15-20 minutes. Pull roulade and let rest for 3 minutes. Slice on a bias into four equal portions and place into a foil covered sizzle pan with shrimp stock. Wrap hose of smoke gun with foil to seal onto the sizzle pan and lightly smoke shrimp serve on top of the leek and fennel stew.
Cauliflower Cream 125 g. cauliflower 250 g. heavy cream TT. salt/white pepper ½ tsp. lemon zest ½ T. lemon juice Additional cream if needed 2.5 g. high-acyl gellan Combine cauliflower and heavy cream in a sauce pan and cook for 13 minutes total. Puree in vita-mix until smooth and scale mixture to 250 grams Season with salt, white pepper, lemon juice and zest. Place back into the vita-mix and engage motor on low until the puree forms a vortex, sprinkle in gellan to disperse evenly. Once gellan is added blend on high for 2 minutes. Pour mixture into savarin molds, cover with plastic wrap and place in freezer to set. For service, turn cauliflower out of mold and cut each in half forming four half circles, place each half circle onto a small sheet of parchment paper lightly sprayed with pan spray and re-warm in a low oven.
Tarragon and saffron scented shrimp fumet 1 tsp. 1 oz. 1 oz. 1 T. 4 ea.
oil leek trimmings fennel trimmings shallots, minced shrimp shells
12 oz. shrimp stock Sachet (1 tarragon sprig, 1 thyme sprig, 1/8th tsp saffron, ½ bay leaf, 3 peppercorns) Sweat leeks, fennel, and shallots until fragrant Add in shrimp shells, sweat for 3 minutes Add in shrimp stock, saffron, tarragon, and peppercorns Simmer lightly until very fragrant, skimming as needed (20 min) Strain and reserve
Ricotta Dumpling 3 oz. ricotta, drained and passed though a ricer (*see note) 1 tsp. parmesan (grated fine) TT. Salt/white pepper TT. Nutmeg 1 egg yolk 1 T. parsley .8 oz. AP Flour (*Drain ricotta in a china cap lined with cheese cloth over night weighted with plates or weights) Mix together ricotta, parmesan, egg yolks, parsley, and seasoning until well incorporated. Gently fold in enough flour until a soft dough forms. Roll out dough on a moderately floured table into ¼ chords. Cut dough to 3/8” pieces, reserve. Simmer dumplings until they float and cook for an additional 15 seconds. Drain and toss lightly with butter and hold until service. Re-warm in leek and fennel stew.
Leek and fennel stew 1 T. shallot 1 tsp. garlic ¼ tsp. orange zest TT. salt/white pepper 2 oz. white wine 1 oz. leeks, half moon, blanched and shocked 1 oz. fennel, small dice, blanched and shocked 5 oz. reserved tarragon/saffron scented shrimp stock ½ oz. peas, blanched and shocked ½ oz. tomato, peeled, seeded, small diced, reserved from skills 3 oz. whole butter
1 T. lemon Juice 1 tsp. tarragon, sliced ½ T. parsley, chopped Sweat shallot, garlic and orange zest for 5 min until translucent and fragrant. Add white wine, reduce until au sec. Add blanched leeks and fennel, season with salt and white pepper. Add in stock, reduce slightly. Add in peas, tomato, lemon juice, butter and herbs close to service. Stir lightly to combine and serve immediately.
Red pepper sauce 1 T. shallot 2 oz. white wine 1 large red pepper, roasted and diced 6 oz. chicken stock TT. salt/white pepper 1 oz. heavy cream TT lemon juice 1 ½ oz. whole butter Sweat shallots and roasted peppers for 5 minutes. Add white wine and reduce to 1/5th. Add in stock. Simmer until peppers are tender. Puree in vita mix until very smooth. Strain though chinois, season. Add in cream, lemon juice, adjust seasonings, and finish with whole butter.
Roasted cauliflower 3 oz. TT. TT. 2 tsp.
Cauliflower (cut into individual florets) Salt/white pepper Curry powder (in cheesecloth to dust) oil
Toss all ingredients in a bowl until cauliflower is evenly coated. Roast cauliflower at 350 degrees until slightly browned and tender. Serve next to cauliflower custard.
Sautéed asparagus 9 asparagus spears, trimmed, peeled ½ oz. butter ½ T. shallot
TT.
salt/pepper Blanch, shock asparagus spears. Taste for doneness and reserve. Heat pan, add butter and shallots, sweat. Add in asparagus spears to warm. Season and serve immediately.
Sautéed flounder ½ T. oil 4-1 oz. flounder fillets TT. salt/pepper TT. ground fennel ½ c. flour Baste: 2 garlic clove, crushed 2 tsp. thyme leaves 1 oz. butter Heat pan, add in oil. Season flounder with salt, pepper and fennel When oil starts to ripple sauté flounder presentation side down until golden brown. Flip flounder and add in butter, garlic, and thyme leaves, baste. Flip flounder and add in butter, garlic, and thyme leaves, baste. Serve flounder immediately.
Micro salad 3 ea. orange segments, cut into thirds ¼ c. micro citrus, micro tarragon, and bulls blood, loosely packed 1 tsp. olive oil ½ tsp. lemon juice Toss together orange segments and micro greens in a small bowl Mix together olive oil and lemon juice Add enough vinaigrette to lightly coat the micro greens Plate on top of the flounder
Nutritional Facts: Per serving: 679 Calories; 24.8g Fat (34.2% calories from fat); 82.6g Protein; 24.5g Carbohydrate; 220mg Cholesterol; 2692 Sodium
Salad Wind n’ Oaks Farm Field Greens with Sherry Vinaigrette Goat Cheese and Grape with Marinated Vegetables Artichoke with Mustard Sauce Seed Cris
Greens 3 c Wind n’ Oaks Farms Greens Wash and dry greens and toss together. Split into 4 equal portions and keep wrapped in moist towels
Vinaigrette 1/4tsp garlic 1tsp shallot 2oz sherry .75oz sherry vinegar 0.7 oz lemon juice 1tsp Dijon mustard 1.5 oz grapeseed oil
Salt, black pepper Place Sherry wine with shallot and garlic in small pot Reduce to about half, cool down In a small bowl combine lemon, djion, and Sherry vinegar Add reduced wine to mixture Slowly pour oil while whisking into mixture to emulsify Season with salt and pepper, store in squeeze bottle
Cheese Terrine 3.5oz fresh goat cheese ½ tsp shallot 1/4 tsp garlic
2 tsp heavy cream 2 tsp chive 6 equal sized red grapes 1/2 cucumber Salt and black pepper Place goat cheese, shallot, garlic, and cream in small bowl Place over double boiler to soften cheese and combine flavors Take off heat, whisk in chive and season Place cheese mixture into small piping back with tip cut open Cut cucumber into 4 quarters, de-seed With truffle slicer, thinly slice cucumber lengthwise about a ½ inch x 4inch Place plastic wrap on cutting board Place cucumber with flesh side towards bottom and green skin towards top Layer slices by placing flesh side over the previous slice(you should see through the flesh and be able to see the green skin from previous slice) Once layered to the length of the terrine template, carefully place and press into the mold with offset Slice grapes in half lengthwise Pipe cheese in terrine mold 1/3 the way up Place grapes cut side up and gently press into cheese Pipe remaining cheese on top, fold over cucumber tops to close the terrine Place metal bar on top to help uniform the shape of the terrine Place in cooler to set up enough to slice Once chilled take out of mold, unwrap the plastic and place slicing knife in hot water Keep knife blade hot, wipe off excess water, measure each length and cut terrine Repeat dipping knife in water between each slice Once sliced reserve on sizzle platter at room temp to temper
Dacquoise 3 oz walnut flour (2oz walnut+1oz AP flour)*see procedure 2oz unsalted softened butter ¼ tsp salt 2tsp sugar 2 tsp finely chopped rosemary 1 large egg white *For walnut flour place nuts and flour in robocoupe, grind mix until mixture looks like a fine flour(don’t over mix otherwise the nuts oils with turn flour into a paste) In small bowl combine butter, walnut flour, sugar, salt, and rosemary In separate bowl beat egg white till frothy Add whites to walnut mixture till fully incorporated Using an offset spread mixture over template on a silpat Bake at 350 for about 6-7 minutes or until slightly golden brown
Slaw 1/2 pear ¼ golden beet 5 snow peas 1tsp Olive Oil ½ a Lemon 2tsp chiffonade of mint Salt, black pepper Thinly slice peas, blanch, shock, reserve Peel pear and using a parisienne scoop; scoop balls from the round outside of the pear Cut fine julienne golden beet, blanch, shock and reserve Combine ingredients and season.
Bread “cracker”
Mustard sauce
2 slices crustless brioche bread 2 TB clarified butter spice mixture *see procedure *for spice mix toast coriander, white sesame seed, black sesame seed, and poppy seed Using mortar and pestle grind coriander, and pink sea salt, add remaining ingredients
1TB white wine ¼ tsp garlic ½ tsp shallot 1 Tb sour cream ½ tsp whole grain mustard .3 oz heavy cream ½ tsp capers ½ tsp green peppercorns ½ tsp parsley (Remove) .5 oz vegetable stock Salt, black pepper
Flatten bread slices with rolling pin, send through pasta machine down to size 4 Brush bread with melted clarified butter on both sides On one side generously cover with spice mix Cut 5 slices 8.5inch x .75inch, using a piping tip poke small holes equally spaced down the center Wrap 5 equal sized circle cutters with parchment(tape parchment from inside) Wrap strips around circle cutters and wrap again with parchment then tape closed Bake at 350 for about 5 minutes or till golden brown
Artichoke 16 oz water Reserved lemon 2tsp cake flour 1 medium artichoke Parsley Reserved vinaigrette Salt, black pepper Wisk water and flour, place in small sauce pot, add lemon wedges, place on stove to simmer Peel artichoke while dipping in lemon water to keep from oxidizing Once outer skin is off the stem and heart scrape out the choke with a sharp spoon Cut into quarters and poach until tender, about 10 minutes Chill over cold water, drain, season with vinaigrette, parsley, salt and black pepper,place in cooler
Place small pot on medium heat, add wine, garlic, and shallot, reduce till au sec Finely chop peppercorns and capers Place everything in bowl to combine, season and reserve for plate up
Nutritional Facts: Per Serving: 1578 Calories; 84.9g Fat (45.7% calories from fat); 17.8g Protein; 209.4 Carbohydrate; 54mg Cholesterol; 3095mg Sodium
Entree Poulet Sauté a la Catalane Black Truffle Potato Brussels Sprout, Rutabaga and Carrot
2 oz clarified butter 1 chicken; fabricated in classic fashion 2 oz white wine 10 oz espagnole sauce 4 chestnuts (quartered) cooked in bouillon (1cup) 3 button mushrooms (quartered) sautéed in butter 12 pearl onions glazed brown (clarified butter) Remove 1 oz tomato fondue (garlic) Remove 2 chipolatas, poached and sliced. 1 oz butter TT Sherry Vinegar Chicken stock as needed. Season chicken and sauté in hot fat until brown quickly on all sides. Cover and finish in oven, removing pieces as they finish, hold in warm place. Drain off excess fat and deglaze with white wine. Add Sauce Espagnole, quartered mushrooms, glazed onions, chestnuts, chipolatas and tomato fondue.
Remove bones from breast and thighs, add to the sauce and reheat. Plate chicken with garnishes.
Chipolata 4 oz Chicken Thigh 2 oz Pork Fat 2 oz Pork loin, lean 1oz heavy cream 1 oz egg white 1 teaspoon chives, minced 2 ¼ tsp Chipolata spice mix: (½ tablespoon salt, ¼ teaspoon black pepper, 1/8 teaspoon nutmeg, 1/8 teaspoon sage, 1/8 teaspoon thyme, 1/8 teaspoon ginger, 1/8 teaspoon onion powder) ½ teaspoon tarragon ½ teaspoon parsley ½ teaspoon Chervil Lamb Casings
Combine chicken, pork and pork fat in a bowl with spices and herbs. Put mixture through chilled grinder. Put mixture in a chilled food processor, when smooth add egg white and blend, when incorporated well add cream and blend. Fill lamb casings with mixture and poach in 150 degree water for 15 min.
Brussels Sprout Puree 5 oz brussel sprouts blanched and shocked 8 oz chicken stock .5 oz butter salt, pepper and lemon juice to taste. Cook Brussels Sprouts in chicken stock until slightly over cooked. Strain, and puree, adjusting consistency with cooking liquid. Add butter and adjust seasonings.
Glazed Rutabaga 10 oz rutabaga 1 oz butter 2 pinches sugar 2 oz chicken stock 1.0 oz shallot 1 teaspoon garlic 1 Tb Parsley 4 oz Carrot, paysanne, blanch and shock
Brussels Sprout Saute
Sweat Shallot and garlic. Add Rutabaga and everything but the parsley. Cover and cook in a moderate oven until tender. Remove and add carrots. Finish with parsley, Season.
2 oz Brussels sprouts 1 Tb bacon (brunoise) .5 oz shallots .5 oz cold butter 1 oz small dice apple
Nutritional Facts: Per Serving: 995.2 Calories; 93.8g Fat (61.8% calories from fat); 81.2g Protein; 49.2g Carbohydrate; 492mg Cholesterol; 6901mg Sodium
Blanch and shock sprouts. Render bacon until browned. Remove bacon and sautĂŠ sprouts and apples. Add shallot and bacon. Finish with butter.
Potato 20 oz potato 1 Tb truffle 2 Tb parmesan cheese 1 oz clarified butter 1 egg yolk 1 oz whole butter 3 oz cream parsley thyme Chive Slice potato thin and stack in a well greased ring mold, adding Parmesan cheese, truffles, parsley, thyme and chives between the layers. Bake in oven pressing periodically. In the mean time make a Duchesse mixture with thyme added. When potato press is cooked pipe duchesse mixture on top, bake until well browned. Remove mold, cut in half and serve.
Dessert Strawberry and Rhubarb Mousse Rhubarb Strawberry Compote with Pistachio Macaroon Pistachio Ice cream Rhubarb Vanilla Sauce
Pistachio Ice Cream 1 cup 1 cup 4 oz 4 oz 2.5 oz 1.5 oz
Milk Heavy Cream Sugar Egg Yolks Pistachio Paste Chopped Pistachios
Combine milk, heavy cream, and sugar in a pot. Bring to a boil. Beat egg yolks in a bowl. Temper milk mixture into eggs, return to pot. Cook to 180F. Strain through a chinois and cool over an ice bath. Allow to rest over night. Place in ice cream machine and spin until frozen. Remove and place in freezer for service.
Pistachio Cake 150 g Almond Paste 32.5 g Pistachio Paste 87.5 g Eggs
22.5 g Pastry Flour 1 g Baking Powder 37.5 g Butter Zest of a lemon Cream together almond and pistachio paste. Slowly add the eggs. Add Lemon Zest Add in sifted Pastry flour and baking powder. Add in melted butter and let emulsify. Spread on silpat using stencil. Bake in an oven at 350F for approximately 6 minutes.
Rhubarb Sauce 250 g Frozen Rhubarb 4 oz Sugar 4 oz Water Âź Vanilla Bean TT Lemon Juice Combine Rhubarb, Sugar, vanilla bean, and Water in a sauce pan. Cook over medium heat until the Rhubarb breaks down. Strain through a chinois. Add lemon juice.
Chocolate Ganache 70g Mascarpone Cheese 1.5 oz Milk Chocolate 1 oz Dark Chocolate Combine all ingredients together. Melt over a double boiler. When set form into small truffle size spheres.
Rhubarb Gelee 100g Rhubarb Juice 1.25 Sheet of Gelatin Bloom gelatin. Bring rhubarb juice to a simmer and add bloomed gelatin. Mix till gelatin is dissolved. Place in tube and set in freezer.
Macaroons 111.1 g 177.7 g 100 g 28.8 g
Almond Flour Powder Sugar Egg Whites Sugar
Whip egg whites to soft peak. Add sugar and whip to stiff peaks. Fold in sifted Almond flour and powder sugar. Pipe and top with chopped Pistachios. Let sit for 30 minutes. Bake in oven at 350F.
Sour Cream Mousse 4.1 oz 1.5 oz 3 oz 2.5 4.1 oz
Sour Cream Egg Whites Sugar Gelatin Sheets Heavy Cream
Bloom gelatin for 5 minutes. Whip heavy cream to soft peaks. Heat sugar and water to 114C, whip egg whites on high while continuing to cook sugar to 119C. Immediately take sugar off burner and pour slowly down the side of the egg white bowl, while it continues to whip the whites. Continue whipping until the meringue cools down. Mix the sour cream and meringue together. Fold in the whipped heavy cream.
Melt gelatin. Add some sour cream mousse to the gelatin and fold back into the mousse.
Strawberry Mousse 4.1 oz 1.5 oz 3 oz 2.5 4.1 oz
Strawberry Puree Egg Whites Sugar Gelatin Sheets Heavy Cream
Bloom gelatin for 5 minutes. Whip heavy cream to soft peaks. Heat sugar and water to 114C, whip egg whites on high while continuing to cook sugar to 119C. Immediately take sugar off burner and pour slowly down the side of the egg white bowl, while it continues to whip the whites. Continue whipping until the meringue cools down. Mix the Strawberry puree and meringue together. Fold in the whipped heavy cream. Melt gelatin. Add some strawberry mousse to the gelatin and fold back into the mousse.
Tuile 1oz Soft Butter 1.25oz Sugar 1 oz Egg Whites 1.25oz AP Flour Combine Flour and Sugar. Mix in Egg whites. Add butter in small amounts. Mix till smooth. Spread on silpat using stencil and bake at 350 degrees until golden brown. Fritter 1 oz 117g 54g 21g 2.2g 1/8 tsp. 1/8tsp. 1/8 tsp. 10g 1 Tb As Needed
Egg Milk AP Flour Cocoa Powder Baking Powder Cardamom Cinnamon Salt Sugar Butter, melted Powdered Sugar
Melt Butter. Combine Milk and Egg. Wisk together. Combine all the dry ingredients. Wisk into milk and egg until almost combined. Wisk in melted butter until combined. Let rest 10 minutes. Dip Ganache in batter and fry at 360 degrees.
Strawberry Rhubarb Compote 30g 50g 1 oz 1 oz ¼ ½ tsp TT
Rhubarb Strawberry water sugar Vanilla Bean Basil Lemon Juice
Make a Simple Syrup with sugar and water. Add Vanilla bean. Uniformly dice the Rhubarb, add to simple syrup. Add Basil. Cut Strawberry same size as Rhubarb. Take rhubarb off heat and toss in strawberries. Add lemon juice.
Vanilla Foam 1.5g 150g 30g 30g ½
Soy Lecithin Milk Sugar Glucose Vanilla Bean
Heat everything together. Immersion blend to create foam
Nutritional Facts: Per Serving: 950.5 Calories; 114.3g Fat (56.4% calories from fat); 19.4g Protein; 179.1g Carbohydrate; 539mg Cholesterol; 781mg Sodium