Culinary Arts Competition Menu

CULIN ARY A R T S CO M PET I T I O N M ENUS 2 015 Re gion and St ate

Developed in Partnership with

Table of Contents

Menu 1 Mixed Greens Salad with Lemon Balsamic Vinaigrette

1

Sweet Potato Soup with Pumpkin Seeds

2

Herb Crusted Chicken with Avocado Butter, Rice Pilaf and Sautéed Asparagus

3-4

Menu 2 Mulligatawny Soup Steak Diane with Buttered Broccoli and Mashed Potatoes Chocolate Mousse

© Copyright Auguste Escoffier School of Culinary Arts

6 7-8 9

Menu 3 Garden Salad with Blueberries, Walnuts, Blue Cheese, and Red Wine Vinaigrette

11

Pan Roasted Pork Tenderloin with Dijon, Glazed Carrots and Mac and Cheese

12 - 14

Glazed Peaches with Chantilly Cream

15

Š Copyright Auguste Escoffier School of Culinary Arts

MENU 1 Mixed Greens Salad with Lemon Balsamic Vinaigrette Sweet Potato Soup with Pumpkin Seeds Herb Crusted Chicken with Avocado Butter, Rice Pilaf and Sautéed Asparagus

© Copyright Auguste Escoffier School of Culinary Arts

::: 4

Mixed Greens Salad with Lemon Balsamic Vinaigrette

Ingredients Salad 3 oz Mixed Greens 2 ea Oranges (Supreme) 1 oz Cherry Tomatoes (Halved) 1 oz Red Onion (Thin Sliced) 2 oz Pecans (Toasted)

Vinaigrette 1 oz 2 t 3 oz

Balsamic Vinegar Lemon Zest Olive Oil Salt and Pepper to Taste

Method 1. Whisk vinegar and zest in a stainless steel bowl.

2. Drizzle in olive oil, whisking as you add the oil.

3. Season with salt & pepper.

4. Toss salad with appropriate amount of vinaigrette.

Assemble the salad using remaining ingredients.

5. Plate and serve.

1 :::

Š Copyright Auguste Escoffier School of Culinary Arts

Sweet Potato Soup with Pumpkin Seeds

Ingredients 2 oz 2 T 2 T 1t 1½ C 3 C

2 oz

Butter Yellow Onion (Small Dice) Celery (Small Dice) Garlic (Chopped) Sweet Potatoes (Peeled & Medium Dice) Chicken Stock Salt & White Pepper to Taste Pumpkin Seeds (Toasted & Chopped)

Method 1. Heat butter. Sweat onions, celery, & garlic until translucent.

2. Add sweet potatoes and stock. Simmer until sweet potatoes are tender.

3. Puree, adjust thickness with stock, and season with salt & pepper.

4. Garnish with chopped pumpkin seeds.

Š Copyright Auguste Escoffier School of Culinary Arts

::: 2

Herb Crusted Chicken with Avocado Butter, Rice Pilaf and Sautéed Asparagus

Ingredients Herb Crusted Chicken Breast 2 ea 1 ea ¼ C ¼ C 2 t

Chicken Breast (Cleaned & Trimmed) Large Egg Breadcrumbs Chopped Herbs (Parsley, Oregano, Basil and Thyme) Cracked Black Pepper

Method 1. Whisk egg in a stainless steel bowl. Fold in breadcrumbs and herbs.

2. Season chicken breast and coat with mixture.

3. Sauté chicken breasts until internal temperature is 165° and breading is golden brown.

Ingredients Lemon Avocado Butter ¼ lb ½ ea 1 ea ½ t

Butter Avocado (Ripe) Lemon (Zest & Juice) Salt

Method 1. Blend all together to form a compound butter.

2. Chill and hold for serving.

3. Dollop on top of chicken as it is served.

3 :::

© Copyright Auguste Escoffier School of Culinary Arts

Herb Crusted Chicken with Avocado Butter, Rice Pilaf and Sautéed Asparagus

Ingredients Rice Pilaf 2 T ½ C 1 t 1 C 1 each 1½ oz

Butter Long Grain Rice Garlic (Minced) Chicken Stock Thyme Sprig Carrots Salt & Pepper to Taste

Method 1. Melt butter in a 2 qt sauce pan, sauté rice & garlic, add stock, thyme, and salt and pepper 2. Bring to a boil, reduce to simmer, cover & cook till tender

Ingredients Sautéed Asparagus ½ bunch 1 qt 2 qt 2 T

Asparagus Water (Boiling) Ice Water Butter

Method 1. Blanch asparagus in boiling water for 30 seconds. Shock in ice bath.

2. Heat butter in sauté pan. Add asparagus, and cook until warmed through.

3. Season and serve.

© Copyright Auguste Escoffier School of Culinary Arts

::: 4

MENU 2 Mulligatawny Soup Steak Diane with Buttered Broccoli and Mashed Potatoes Chocolate Mousse

5 :::

Š Copyright Auguste Escoffier School of Culinary Arts

Mulligatawny Soup

Ingredients 2 T 2 T 2 T 2 T 2 oz 1 t ½ t ½ ea 1 T .25 C

Onion (Small Dice) Diced Celery (Small Dice) Diced Carrot (Small Dice) Clarified Butter All-Purpose Flour Curry Powder Dried Thyme Apple (Small Dice) Long Grain Rice Heavy Cream Salt & Pepper to taste

Method 1. Sauté onions, celery, carrots, and butter in a sauce pot.

2. Add flour and curry, and cook 3-5 more minutes.

3. Slowly add chicken stock, stirring constantly and incorporating the flour.

4. Add apple, rice, salt, pepper, and thyme, and mix well. Bring to a boil, then lower to a simmer.

5. Simmer 15-20 minutes.

6. Add cream and serve.

© Copyright Auguste Escoffier School of Culinary Arts

::: 6

Steak Diane with Buttered Broccoli and Mashed Potatoes Ingredients Steak Diane 12 oz ½ t 2 T 1½ t 1 t ½ t

Beef Shoulder Tenders (Cut into 2oz Pieces) Dijon Mustard Butter Lemon Juice Fresh Parsley (Minced) Worcestershire Sauce

Method 1. Pound steaks to be 1/4 inch thick, and sprinkle each side with salt and black pepper.

2. Melt butter in a large skillet over medium-high heat.

3. Fry 3 of the steaks for 2 minutes on each side, and transfer to a hot serving plate.

4. Repeat with remaining 3 steaks.

5. Add lemon juice, parsley, Worcestershire sauce, and mustard to the pan, and simmer.

6. Return the steaks to the pan to heat through, and coat with sauce.

7. Serve.

Ingredients Buttered Broccoli 6 oz 1 qt 2 qt 3 T .25 t

Broccoli Florets Water (Boiling) Ice Water Butter Red Pepper Flakes Salt & Pepper to Taste

Method 1. Blanch asparagus in boiling water for 30 seconds. Shock in ice bath.

2. Heat butter in sauté pan and add red pepper flakes and broccoli.

3. Cook broccoli until warmed through.

4. Season and serve.

7 :::

© Copyright Auguste Escoffier School of Culinary Arts

Steak Diane with Buttered Broccoli and Mashed Potatoes

Ingredients Mashed potatoes 2 lb 2 qt 1 T 4 oz

Russet Potatoes (Peeled & 2� Cubed) Water (Boiling) Salt Butter Salt & Pepper To Taste

Method 1. Boil potatoes with salt until fork-tender.

2. Drain and dry potatoes.

3. Mash potatoes until smooth.

4. Fold in butter; adjust seasoning with salt & pepper.

Š Copyright Auguste Escoffier School of Culinary Arts

::: 8

Chocolate Mousse

Ingredients 2 oz Âź oz 1 ea 2 t 2 t 1.6 oz

Bittersweet Chocolate Butter Egg (Separated) Water Sugar Heavy Cream

Method 1. Place chocolate in a large bowl set over a double boiler (water should be at a low simmer).

2. Stir chocolate until melted. Set aside.

3. Whip the cream until it forms soft peaks. Set aside.

4. Whip egg to soft peaks. Add the sugar and continue whipping until whites reach firm peaks.

5. Remove the chocolate from the double boiler and fold in the egg whites.

6. Once the egg whites are almost completely incorporated, fold in the whipped cream.

7. Portion mousse and refrigerate.

9 :::

Š Copyright Auguste Escoffier School of Culinary Arts

MENU 3 Garden Salad with Blueberries, Walnuts, Blue Cheese, and Red Wine Vinaigrette Pan Roasted Pork Tenderloin with Dijon, Glazed Carrots and Mac and Cheese Glazed Peaches with Chantilly Cream

Š Copyright Auguste Escoffier School of Culinary Arts

::: 10

Garden Salad with Blueberries, Walnuts, Blue Cheese, and Red Wine Vinaigrette

Ingredients Salad 8 C 2 C ½ C ¼ C

Mixed Salad Greens Blueberries (Fresh) Blue Cheese (Crumbled) Walnuts (Chopped & Toasted)

Vinaigrette 1 oz 1 t 3 oz

Red Wine Vinegar Shallot (Minced) Olive Oil Salt and Pepper to Taste

Method 1. Whisk vinegar and shallots in a stainless steel bowl.

2. Drizzle in olive oil, whisking as you add the oil.

3. Season with salt & pepper.

4. Toss salad with appropriate amount of vinaigrette and assemble the salad.

5. Plate and serve.

11 :::

© Copyright Auguste Escoffier School of Culinary Arts

Pan Roasted Pork Tenderloin with Dijon, Glazed Carrots and Mac and Cheese

Ingredients Pork Tenderloin 1 ea 2 t 2 T 3 T 3 T

Pork Tenderloin (Cut into 2 Portions) Canola Oil Chicken Stock Dijon Mustard Heavy Cream Salt and Pepper to Taste

Method 1. Trim pork tenderloin and season with salt and pepper.

2. Heat the oil in pan over medium heat. Add pork and cook until the meat has browned on all sides, which should take about 5 minutes.

3. Lower heat to medium low, and cook until the temperature of the pork reaches 145F. 4. Set pork to the side to rest.

5. Turn the heat back to medium and deglaze the pan with the chicken stock, pulling up the fond from the bottom of the pan.

6. Lower heat and add the Dijon mustard, and heavy cream, whisking to combine.

7. Cook sauce for a few minutes to heat through, adding a little stock if the sauce seems too thick.

8. Slice the pork into pieces about ž inches thick.

9. Serve sliced pork with the sauce spooned over.

Š Copyright Auguste Escoffier School of Culinary Arts

::: 12

Pan Roasted Pork Tenderloin with Dijon, Glazed Carrots and Mac and Cheese

Ingredients Glazed Carrots ½ lb ½ t 1 T 1 T 1 T ½ T ½ t

Baby Carrots Salt Butter Honey Packed Brown Sugar Lemon Juice Chopped Parsley (for Garnish)

Method 1. Place carrots in a medium saucepan.

2. Cover with water and add salt. Bring to a boil.

3. Reduce heat to medium-low, and continue cooking for about 10 minutes, or until tender.

4. Drain and set aside.

5. In a sauté pan, melt butter over medium-low heat.

6. Add honey and brown sugar and cook, stirring, until sugar is dissolved.

7. Add the lemon juice and gently stir in carrots, coating well.

8. Continue heating, gently stirring, until carrots are hot and glazed.

9. Serve immediately garnished with chopped parsley.

13 :::

© Copyright Auguste Escoffier School of Culinary Arts

Pan Roasted Pork Tenderloin with Dijon, Glazed Carrots and Mac and Cheese

Ingredients Mac and Cheese ¼ lb 2 T 1 ea 3 oz ¼ t 1/3 t 5 oz

Elbow Macaroni Butter Egg Evaporated Milk Hot Sauce Dry Mustard Sharp Cheddar (Shredded) Salt and Pepper to Taste

Method 1. In a large pot of boiling, salted water, cook the pasta al dente and drain.

2. Return to the pot and melt in the butter. Toss to coat.

3. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir mixture into the pasta and add the cheese.

4. Over low heat, continue to stir for 3 minutes or until creamy.

© Copyright Auguste Escoffier School of Culinary Arts

::: 14

Glazed Peaches with Chantilly Cream Ingredients Glazed Peaches ¾ T 1 T pinch 1/8 ½ lb

Unsalted Butter Sugar Salt Vanilla Bean (Split) IQF Peaches (½-Inch Wedges)

Method 1. Put butter, sugar, and salt in a large, heavy pot.

2. Scrape vanilla seeds into pot and add bean. Set pot on stove over medium-high heat.

3. Cook, stirring, until mixture turns golden brown and frothy and begins to smell like caramel, 3 to 6 minutes.

4. Add fruit and stir to coat. Cover pot and cook, stirring occasionally, until fruit has released some juice and is glossy and glazed but not mushy, 2 to 4 minutes.

5. Set aside. Make Chantilly cream (see next recipe).

6. Garnish with Chantilly cream.

Chantilly Cream ½ C ¼ t ½ T

Heavy Cream Vanilla Extract Granulated Sugar

Method 1. Place cream, vanilla, and sugar in a mixing bowl.

2. With a whisk, whip until soft peaks begin to form.

15 :::

© Copyright Auguste Escoffier School of Culinary Arts