Bennari 1
Garde Manger CUL 2215 Chahra Bennari Thursday, March 30th 2011 Chef Drue Brandenburg
Garde Manger
Menu Project
Bennari 2
Table of content Menus Hot buffet
P.4
Cold buffet
p.5
Hot Buffet Recipes: Carved herb crusted beef tenderloin with a mushroom and tarragon sauce Duck Ballotine with Coconut Garlic Pureé
P.7
Parmesan baked salmon with dill hollandaise sauce Herbed rice pilaf with almonds
P.9
P.6
P.8
Grilled eggplants with garlic and herb vinaigrette
P.10
Fondant potatoes with rosemary crème fraiche
P.11
Cold Buffet Recipes: Basil goat cheese and scallops pasta salad
P.12
Roasted Zucchini Salad with a Dill-‐Garlic-‐Mayo Dressing
P.13
Canapes: Dill cracker, avocado and wasabi mousse, smoked salmon and avocado salsa.
P.14
Corn bread toast, romesco sauce, seared scallop, herbed crushed almonds
P.15
Butter cracker, caramelized onions, duck confit and crispy orange zest
P.17
Whole grain toast, mint leaf, tsatziki mousse, seasoned pulled lamb, and cucumber brunoise
P.19
White bread toast, spinach, whole grain mustard mayonnaise, butter poached lobster tail, crispy lemon zest Mini baguette slices, basil leaf, parmesan truffle mousse, prosciutto, parmesan chip Seafood platter: Whole smoked salmon with peppercorn crust Salmon and asparagus terrine
P.24
P.25
Pickled cauliflower salad, garlic and aged balsamic vinaigrette Asparagus mousse tartlets Beet barquette
P.28
Tarragon mustard aioli
P.29
P.27
P.26
P.23
P.21
Bennari 3
Pork platter: Pork loin with herb crust
P.30
Pate en croute with spinach and pine nuts
P.31
Green and white asparagus salad, herb vinaigrette
P.32
Cornichons and pickled red onions relish on tartlets
P.33
Mushroom duxelle on toast points Cumberland sauce
P.34
P.35
Platter Drawings: Seafood platter
P.36
Pork platter
P.37
Work Cited
P.38
Bennari 4
Menu
Hot buffet Carved herb crusted beef tenderloin with a mushroom and tarragon sauce Duck Ballotine with Coconut Garlic Pureé Parmesan baked salmon with dill hollandaise sauce Herbed rice pilaf with almonds Grilled eggplants with garlic and herb vinaigrette Fondant potatoes with rosemary crème fraiche
Bennari 5
Cold Buffet Basil goat cheese and scallops pasta salad Roasted Zucchini Salad with a Dill-‐Garlic-‐Mayo Dressing
Canapes: Dill cracker, avocado and wasabi mousse, smoked salmon and avocado salsa. Corn bread toast, romesco sauce, seared scallop, herbed crushed almonds Butter cracker, caramelized onions, duck confit and crispy orange zest Whole grain toast, mint leaf, tsatziki mousse, seasoned pulled lamb, and cucumber brunoise White bread toast, spinach, whole grain mustard mayonnaise, butter poached lobster tail, crispy lemon zest Mini baguette slices, basil leaf, parmesan truffle mousse, prosciutto, parmesan chip
Seafood platter: Whole smoked salmon with peppercorn crust Salmon and asparagus terrine Pickled cauliflower salad, garlic and aged balsamic vinaigrette Asparagus mousse tartlets Beet barquette Tarragon mustard aioli
Pork platter: Pork loin with herb crust Pate en croute with spinach and pine nuts Green and white asparagus salad, herb vinaigrette Cornichons and pickled red onions relish on tartlets Mushroom duxelle on toast points Cumberland sauce
Bennari 6
Carved herb crusted beef tenderloin with a mushroom and tarragon sauce
Yield: 10 portions of 4ounces each Ingredients: 2.5 pounds beef tenderloin (for 10 portions of 4oz each) 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh Italian parsley 2 teaspoons chopped fresh thyme leaves ¼ cup Dijon mustard 1 tsp coarsely ground pepper Sauce 2 tsp butter 3 cups finely chopped mushrooms 2 tsp flour 3 tbsp chopped green onions 1 cup of beef stock 2 tbs fresh tarragon leaves ½ cup 35% cream Method Heat oven to 425 degrees. Trim beef of any fat; place in roasting pan on top of another roasting pan filled with ice and take the beef internal temperature. In a bowl, stir mustard with pepper and herbs, and spread over beef. Cover and let stand in fridge for 1 hour. Roast beef 10 minutes, then reduce heat to 350 and roast 25-35 minutes for medium rare or 135degres of internal temperature. Remove from oven; let stand 10 minutes, cover with aluminum foil and hold at 130degrees for not more than 4 hours. To make the sauce, heat butter in a pan over high heat and sauté the mushrooms until lightly browned. Sprinkle with flour; cook 1 minute. Add onions, cook, and stirring, for 1 minute. Add beef broth and tarragon; bring to a boil and let it reduce by half. Stir in heavy cream, bring to boil again and reduce heat to medium-high to let the sauce thicken slightly. Take the beef out, cut thin slices and dispose on a platter with the sauce on the side.
Bennari 7
Duck Ballotine with Coconut Garlic Pureé
Yield: 10 portions of 4ounces each Ingredients: 2 whole ducks 2 cup of mirepoix (Carrots, onions, celery, leeks, bay leaf) Stuffing: 2 cup cooked chestnuts 2 cup duck liver 2 cup loosely chopped spinach leaves 2 shallot finely chopped salt,pepper Coconut garlic pureé: fresh meat of 1 young coconut 6 cloves of garlic 50 ml duck stock 1 tbsp red wine vinegar salt, pepper
Method: Heat oven to 425 degrees F. Wash clean, pat dry duck, and transfer to a hotel pan on top of ice. Take temperature of duck (must be below 40degres F). On a cutting board de-bone and butterfly the ducks making sure the skin is not pierced. Season with salt and pepper the inside and leave them aside on the hotel pan with a bag of ice of top of both of them. Prepare the stuffing by putting everything into a food processor except the spinach. Pulse until it turns paste like and remove from processor. Add in the spinach leaves and mix gently. Lay the ducks skin side down on a flat surface and spoon the mixture evenly along the midline. Fold one side over, overlap the other side and tie the ducks. Transfer to a roasting pan with the mirepoix on the bottom and roast in oven for 90 minutes or until skin is deliciously crispy and the internal temperature has reached 165degres F. For the sauce, heat a skillet with duck fat and brown the garlic. Remove from heat and transfer into a blender along with the coconut meat, duck stock, vinegar, salt and pepper. Blend until smooth and keep puree warm in a bainmarie dish. When ducks are fully cooked, transfer to a clean cutting board and cut 10 slices and transfer to a platter with the sauce on the side.
Bennari 8
Parmesan baked salmon with dill hollandaise sauce
Yield: 10 portions of 4ounces each Ingredients: 1 whole salmon filleted and cut into portions of 4ounces. 1/2 cup Dijon mustard ¼ cup grated parmesan cheese 1/8 tsp. ground red pepper (cayenne) 2 tsp. lemon juice 15 crushed butter crackers ¼ cup of finely chopped parlsey For the sauce: 3 egg yolks 1 pint of clarified butter 1 tbs of white vinegar Lemon juice, to taste 2 tbs of fresh dill, chopped finely Salt and pepper Method Heat oven to 400 degrees F. After having filleted the salmon, transfer the pieces in a hotel pan with ice bags on top of them. In a mixing bowl, combine all the ingredients and mix until well incorporated. Lay aluminum foil on a sheet pan and spray lightly. Place the salmon pieces and cover each one with some of the parmesan mixture. Bake the salmon for 12 to 15 mn, or until internal temperature has reach 145 degreesF. For the sauce, gather in a mixing bowl the egg yolks, the vinegar and whisk over heat making sure not to break the eggs by adjusting the level of the heat. When the mixture become brighter and the whisk leaves a mark on the bottom of the bowl, start emulsifying by very slowly adding the clarified butter until the mixture becomes thick and creamy. Add lemon juice to taste and season with salt, pepper and fresh dill. Transfer the salmon portions on a platter with the dill hollandaise on the side.
Bennari 9
Herbed rice pilaf with almonds Yield: 15 portions Ingredients: 3 tablespoons unsalted butter 1 small onion, chopped fine 1 1/2 cups long-grain rice 2 garlic cloves, minced 1 teaspoon minced fresh thyme 1 bay leaf 2 1/4 cups low-sodium chicken broth 1/2 cup sliced almonds, toasted 1/4 cup chopped fresh parsley Salt and white pepper to taste. Method: Melt butter in large saucepan over medium heat. Cook onion and 1/2 teaspoon salt until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Add garlic, thyme, and bay leaf and cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth and bring to a boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Discard bay leaf and fluff rice with fork. Stir in almonds and parsley and season with salt.
Bennari 10
Grilled eggplants with garlic and herb vinaigrette Yield: 15 portions Ingredients: 5 eggplants ¼ cup olive oil For the vinaigrette: 4 cloves of garlic, finely chopped 1 tbs of Dijon mustard 1 tbs of lemon juice 2 tbs of white vinegar ½ cup of extra virgin olive oil 1 tbs of finely chopped parsley Salt and pepper to taste Method: Cut the eggplants into consistent slices and brush with olive oil. Grill the slices until colored and soft, and transfer to a hotel pan. Combine the garlic, mustard and acids in a mixing bowl and mix well. Add slowly the olive oil, mix well, season to taste and add the chopped parsley. Put the eggplants on a platter with the vinaigrette on the side.
Bennari 11
Fondant potatoes with rosemary crème fraiche Yield: 15 portions Ingredients: 3 pounds of russet potatoes 150g unsalted butter 50ml chicken stock or water For the sauce: 1 cup of crème fraiche ¼ cup of finely chopped rosemary 1 tbs of olive oil Salt and white pepper to taste Method: Using the bigger potato, cut off the two largest "sides" of each potato then either cut off the remaining sides to form a cube or, using a pastry cutter, cut out the middle to form a cylinder. In a saucepan melt the butter over a moderate heat and, once it has stopped sizzling, put in the potatoes. Cook the underneath until they are golden brown, then turn them over. Pour in the chicken and let it finish cooking. Season with salt and pepper. The fondant potatoes are cooked when a knife can be easily inserted into the side of the potato. For the sauce combine all the ingredients together, mix well and set aside. Put the potatoes in a dish, cover with a spoon of crème fraiche and garnish with rosemary leaves.
Bennari 12
Basil goat cheese and scallops pasta salad Yield: 20 portions of 4 ounces Ingredients: 12 ounces of fresh goat cheese 6 ounces of chopped basil 6 garlic cloves, chopped 2.5 lbs of rigatoni pasta, dry. 1 lb of bay scallops ½ cup of toasted almonds ½ cup of finely chopped sun dried tomatoes ½ cup of extra virgin olive oil 1 tbs of butter 1 tbs of white vinegar 2 lemons, zested and squeezed 1 tbs Dijon mustard Salt and black pepper Method: Bring a pot of water to a boil with a hand full of salt, and the pasta into the boiling water. Place the scallops on a 4 inches hotel pan on top of another hotel pan filled with ice. Place bags of ice on top of the scallops and set aside. In a food processor, put the goat cheese, the basil, the garlic, a tablespoon of olive oil, salt and pepper, mix until everything is well incorporated and transfer to a large mixing bowl. When pasta are cooked al dente, strain them and put them directly in the large mixing bowl, adding ½ cup of the hot cooking water directly in the pasta to allow the goat cheese to melt. In a sauté pan, heat a tablespoon of butter and sauté the bay scallops until lightly colored, adding salt and pepper to taste. Add the scallops, the almonds and the sun dried tomatoes to the pasta and mix well. Make a little vinaigrette by whisking the vinegar, the Dijon mustard, the olive oil and salt and pepper. Add it to the pasta, with lemon juice and lemon zest. Hold below 40 degrees F.
Bennari 13
Roasted Zucchini Salad with a Dill-‐Garlic-‐Mayo Dressing Yield : 20 portions of 4 ounces each Ingredients 20 zucchini, diced parmentier. 10 cloves of garlic, sliced 1/3 cup of fresh dill 1/3 cup vegetable oil Salt and pepper to taste For the Dressing 1 cup of mayonnaise 1 clove garlic, minced 1/3 of dill, chopped 1/4 tsp crushed red chilies Juice from 1 lemon Salt to taste Method Pre-heat the oven to 450F. Cut the zucchinis into thick round slices. Mix with the oil and season with salt and pepper. Arrange the slices on a large baking tray without touching each other. Bake in the pre-heated oven for 5 minutes. Take it out and add the slices garlic and dill and mix well to combine. Arrange the slices again and put the tray back in the oven. Bake for 8 more minutes. Remove from the oven and let it cool down to room temperature. To make the dressing, mix all the ingredients together in a bowl and whisk well to combine. Place the zucchini in a bowl, add the dressing and toss well to combine. Serve at room temperature.
Bennari 14
Dill cracker, avocado and wasabi mousse, smoked salmon and avocado salsa. Yield: 16 portions Ingredients : For the dill cracker: 1 cup of flour 1/4 tsp. salt 2 tsp. softened butter 1/8 tsp. baking soda ice cold water ½ cup of fresh dill For the avocado-wasabi mousse: 1 1/4 soft ripe avocados 1-2 teaspoons wasabi paste 3/4 teaspoon salt 1/3 cup whipping cream For the smoked salmon: 1 salmon fillet ½ cup of white sugar ½ cup brown sugar 2 cups of salt For the avocado salsa: 2 avocados ½ cup of red onions cut brunoise 2 teaspoon of chopped cilantro 1 lemon, zest and juice Salt and pepper to taste Method: For the crackers: Preheat oven to 350°F. Sift together dry ingredients; add butter and work in with your fingers. Place dough on lightly floured surface and knead until it has a soft, smooth texture. Roll dough as thinly as possible using a rolling pin. Poke a few holes in the center of the crackers using a fork so that they will not puff up. Bake until crisp and brown. To make the mousse, smoothly mash the avocado with wasabi and salt. Whip cream to soft peaks and fold in. Chill for a half hour. To smoke the salmon with the cold smoking method, it has to be cured for at least 12 hours, and then smoke in a smoker for one hour. After one hour of smoking, chill the salmon until it reaches an internal temperature of 40degrees. Cut the salmon in very thin slices and reserve in a fridge. Put gloves on and cut the avocado into a brunoise, mix in gently the onions, cilantro, lemon juice and salt and pepper.Spread some of the mousse on a dill cracker, arrange a slice of smoked salmon on top and finish with a very small amount. Repeat for the other 15 canapes and serve.
Bennari 15
Corn bread toast, romesco sauce, seared scallop, herbed crushed almonds Yield: 16 portions Ingredients: For the cornbread: 2 cups cornmeal 1 1/2 cups buttermilk 1/4 cup vegetable oil 1 egg 2 tablespoons butter Romesco sauce: 1/4 cup olive oil 1-inch thick slice of crusty bread, torn into pieces 1/2 cup blanched almonds, chopped or slivered 5-6 garlic cloves, chopped 1 teaspoon salt 15-ounce can of crushed tomatoes 1 8-ounce jar of roasted red bell peppers, drained 1 Tbsp smoked paprika 2-3 Tbsp sherry vinegar Seared scallop: 16 bay scallops 3 tbs of butter Salt and pepper Herbed crushed almond: ½ cup of whole almonds 2 tsp of chopped rosemary 2 tsp of chopped thyme 1 ounce of olive oil Salt and pepper
Method: Preheat oven to 400 degrees F . Whisk together the cornmeal, buttermilk, vegetable oil, and egg in a bowl to form a batter. Melt the butter in a cast-iron skillet over medium heat, and swirl the melted butter all over the bottom and up the sides of the skillet. Let the butter heat until it gives off a faint toasted fragrance; pour the batter into the sheet pan, so that the cornbread will only be one inch thick. Place the sheet pan into the preheated oven, and bake until golden brown, 15 to 20 mn. After the cornbread is done, let it chilled to 40degrees and take a 2 inch circle cutter, cut through the cornbread to make little rounds and set aside.
Bennari 16
For the romesco sauce: Preheat the oven to 350°F. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring once or twice. Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to set aside. In a mixing bowl, blend the almonds, the oil, the herbs, salt, pepper and mix well. Lay the almonds on a sheet pan and roast in the 350degrees oven for 20 mn. Let the almonds cool down and transfer to a food processor and roughly blend the almonds leaving chucks, and set aside. Let a sauté pan heat during 10mn. When the pan is very hot, quickly add the butter and sear the scallops until they get colored. Season with salt and pepper and set aside. Put gloves on. Take a round of cornbread and spread some of the romesco sauce. Put a scallop on the spread and sprinkle with a little bit of the crushed almonds. Repeat for the other 15 canapes and serve.
Bennari 17
Butter cracker, caramelized onions, duck confit and crispy orange zest Yield: 16 portions Ingredients: For the butter cracker: 2 cups flour 1 tsp. baking powder 2/3 cup water 1 Tbsp. sugar 1/2 tsp. salt 1/3 cup plus 2 Tbsp. butter For the caramelized onion: 2 large yellow onions, cut julienne. ¼ cup of vegetable oil 2 tsp Salt 1 ½ tbs Sugar For the duck confit: 3 tablespoons salt 4 cloves garlic, smashed 1 shallot, peeled and sliced 6 sprigs thyme Coarsely ground black pepper 4 duck legs with thighs 4 duck wings, trimmed About 4 cups duck fat 2 oranges Method For the crakers, preheat oven to 400 degrees F. In a medium bowl, mix well flour, sugar, baking powder and salt. Stir water and 1/3 cup butter into flour mixture until smooth dough forms. Divide dough in half; cover and let stand at least 10 minutes. Place half the dough on lightly oiled 17 x 14-inch sheet pan; flatten to 4-inch square. Roll out, cut in 2-inch squares. Prick all over with fork, brush with 1 tablespoon butter and sprinkle with salt (canning or pickle salt). Bake for 8 minutes or until crackers are dry and golden, but not browned completely. Set aside. For the onions, heat a sautee pan for 10 mn. Once the pan is very hot, pour the olive oil and immediately add the onions. Sautee for 10 mn and add salt and sugar. Cook an additional 3mn and set aside. For the duck, Sprinkle 1 tablespoon of salt in the bottom of a dish large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and cut all the duck meat out of the bones to have strains of meat.
Bennari  18  Â
Set in a fridge until needed. For the garnish, zest 2 oranges, place on a baking sheet and put in oven for 2 to 3 mn or until crispy. Put gloves on and cover a cracker with a little bit of caramelized onions. Place some if the pulled duck meat and top with 2 or 3 crispy orange zests. Repeat for the other 15 canapes and serve.
Bennari 19
Whole grain toast, mint leaf, tsatziki mousse, seasoned pulled lamb, and cucumber brunoise
Yield: 16 portions Ingredients: For the bread: 1 1/2 tablespoons active dry yeast Pinch of brown sugar 1 cup warm water (105º - 115ºF/40º - 46ºC) 1 1/2 cups buttermilk (90ºF/32ºC) 1/4 cup maple syrup, honey, or light molasses 1/4 cup canola oil, plus extra for greasing 1 tablespoon salt 3 cups whole wheat flour 3 1/2 cups (17 1/2 - 20 oz/545-625 g) bread flour, plus extra as needed For the tzatsiki: ½ cucumber 1 clove garlic, mashed 2 tbs of mint, chopped 1 tbs of fresh dill, chopped ½ lemon 1 tbsp olive oil 9fl oz Greek yoghurt For the lamb: 4 to 6 pounds lamb shanks, cracked Water 3/4 cup dry white wine 2 tablespoons each lemon juice and chopped parsley 2 cloves garlic, minced or pressed 1/3 cup honey 1 teaspoon salt 2 teaspoons chopped fresh mint For the garnish: 1 cup of cucumber cut brunoise 1 tbs of fresh chopped mint 1 tbs of crumbled feta cheese 1 tbs of olive oil ½ a lemon juice Method: For the bread
Bennari 20
In a bowl, sprinkle the yeast and brown sugar over the water and stir to dissolve. Let stand until foamy, about 10 minutes For the bread, in a heavy-duty mixer fitted with the paddle attachment, combine the buttermilk, maple syrup, oil, salt, and 2 cups of the whole wheat flour. Beat on medium-low speed until creamy, about 1 minute. Beat in the yeast mixture and the remaining whole wheat flour and beat for 1 minute. Beat in the bread flour, 1/2 cup at a time, until the dough pulls away from the bowl sides. Switch to the dough hook. Knead on low speed, adding bread flour 1 tablespoon at a time if the dough sticks, until smooth but slightly sticky when pressed, about 5 minutes. Transfer the dough to an oiled deep bowl and turn the dough once to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 - 1 1/2 hours. Lightly grease two 9-by-5-inch loaf pans. Turn the dough out onto a lightly floured board. Divide in half and put each half into a long rectangle. Fold 1 rectangle like a letter, overlapping the short sides in the middle; press to flatten. Beginning at the narrow end, tightly roll up the dough into a thick log. Roll the log back and forth with your palms until it is the same length as the pan. Pinch the ends and the long seam to seal. Place the loaf, seam side down, in a prepared pan, tucking the ends under to make a neat, snug fit. Repeat with the second portion. Cover loosely with plastic and let rise until about 1 inch (2.5 cm) above the rim of each pan, about 1 hour. Preheat the oven to 350ºF. Bake until the loaves are golden brown and pull away from the pan sides, 35-40 minutes. When the bread is done, turn out onto racks and let cool completely. For the tzatsiki, chop the cucumber into brunoise, place in a sieve and allow to drain. In a large bowl mix the garlic, a good pinch of salt and one third of the mint. Add a squeeze of lemon and the olive oil, mix well. Add the yoghurt, followed by the drained cucumber. Mix well and store in the fridge, below 40 degrees, until needed. For the lamb, place lamb shanks in enough water to cover; simmer, covered, until fork tender (about 45 minutes). Drain and let cool. Combine wine, lemon juice, parsley, garlic, honey, salt, and mint. Place shanks in a deep bowl, pour marinade over shanks, cover, and refrigerate for at least 4 hours or until next day. Lift shanks from marinade and drain briefly (reserve marinade). Place on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals. Cook, turning and basting occasionally with reserved marinade, for about 30 minutes or until lamb is well browned and very tender when pierced. With a fork, pull out all the meat out of the bones and keep in the fridge until needed. For the cucumber garnish, put gloves on and cut the cucumber brunoise. Mix the cucumbers with the mint, the feta cheese, the oil and the lemon juice all together. Cut mint leaves the same size and shape of the little bread squares and set in a dish for the liner. Set aside. Still with gloves, cut the cooled bread in 1inch thick slices, and each slice in 2 inches squares. Toast the bread lightly Spread 1 teaspoon of tzatsiki and lay a squared mint leaf. Arrange a little bit of pulled lamb and top with a teaspoon of cucumber brunoise. Repeat for the other 15 canapes and serve.
Bennari 21
White bread toast, spinach, whole grain mustard mayonnaise, butter poached lobster tail, crispy lemon zest Yield: 16 portions Ingredients: For the bread: 1 1/2 tablespoons active dry yeast 1 cup warm water (105º - 115ºF/40º - 46ºC) 1 1/2 cups buttermilk (90ºF/32ºC) 1/4 cup maple syrup, honey, or light molasses 1/4 cup canola oil, plus extra for greasing 1 tablespoon salt 3 cups of flour 3 1/2 cups (17 1/2 - 20 oz/545-625 g) bread flour, plus extra as needed For the whole grain mustard mayonnaise: 2 egg yolks 1 1/2 tbs fresh lemon juice 3 tsp wholegrain mustard Salt & freshly ground black pepper 3/4 cup of vegetable oil For the butter poached lobster tail: 4 lobster tails 3 lbs of unsalted butter 1 tbs of water For the garnish and liner: 3 lemon zests 16 spinach leaves Method: For the bread, in a heavy-duty mixer fitted with the paddle attachment, combine the buttermilk, maple syrup, oil, salt, and 2 cups of the flour. Beat on medium-low speed until creamy, about 1 minute. Beat in the yeast mixture and the remaining whole wheat flour and beat for 1 minute. Beat in the bread flour, 1/2 cup at a time, until the dough pulls away from the bowl sides. Switch to the dough hook. Knead on low speed, adding bread flour 1 tablespoon at a time if the dough sticks, until smooth but slightly sticky when pressed, about 5 minutes. Transfer the dough to an oiled deep bowl and turn the dough once to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 - 1 1/2 hours. Lightly grease two 9-by-5-inch loaf pans. Turn the dough out onto a lightly floured board. Divide in half and put each half into a long rectangle. Fold 1 rectangle like a letter, overlapping the short sides in the middle; press to flatten. Beginning at the narrow end, tightly roll up the dough into a thick log. Roll the log back and forth with your palms until it is the same length as the pan. Pinch the ends and the long seam to seal. Place the loaf, seam side down, in a prepared pan, tucking the ends under to make a neat, snug fit. Repeat with the second portion. Cover loosely with plastic and let rise until about 1 inch (2.5 cm) above the rim of each pan, about 1 hour. Preheat the oven to 350ºF. Bake until the loaves are golden brown and pull away from the pan sides, 35-40 minutes. When the bread is done, turn out onto racks and let cool completely.
Bennari 22
For the mayonnaise, place the egg yolks, lemon juice, mustard and a pinch of salt in the bowl of a food processor or in a blender. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Taste and season with salt and pepper. Transfer to a medium bowl. Cover with plastic wrap and place in the fridge until required. Remove lobster from refrigerator and bring to room temperature. Cut butter into 1" chunks. Prepare lobster for poaching by removing flesh from shell. Bring water to a boil in a saucepan over medium-low heat. Reduce heat to low. Once butter reaches a temperature of at least 160-degrees, begin adding pats of butter, whisking as you go, until melted. Place lobster tails side by side in pan, meat side down, and cook until flesh is white and firm but not rubbery, about 7 minutes. Remove and transfer the lobster in a fridge and keep below 40degrees until needed. Zest two lemon and lay the zests on a sheet pan and put in a 350degrees preheated oven for 2 to 3 minutes or until crispy. Put gloves on and cut the bread in 1”slices and 2” squares. Toast the bread lightly and take the spinach and cut then into the same size of the bread so that it fits perfectly. Put the spinach leaf on the bread and spread some mustard mayonnaise on the spinach leaf. Take out the lobster tails and put one little piece on the mayonnaise and garnish with 2 or 3 crispy lemon zest. Repeat for the other 15 canapes and serve.
Bennari 23
Mini baguette slices, basil leaf, parmesan truffle mousse, prosciutto, parmesan chip Yield: 16 portions Ingredients: For the baguette: 4 cups Flour 1 tbsp. Dry Active Yeast 1-2 tsp. Salt 2 cups Warm Water Oil for bowl For the parmesan truffle mousse: 2 cups of freshly grated parmigiano reggiano 1/4 cup heavy cream 1/2-ounce of black truffles finely chopped Salt and freshly ground pepper. Topping and garnish: 16 basil leaves 16 slices of prosciutto 16 parmesan chip
Method: For the baguette: In a bowl, mix together the flour and the salt. In another bowl, combine yeast, warm water, and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size. Gently incorporate the rest of the flour/salt, using your hands. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking. For the parmesan and truffle mousse, in a food processor fitted with a metal blade, add the parmesan and cream and blend until smooth. Season with salt and pepper. Remove from the processor and fold in the truffles. Spoon the mousse in a porcelain 2 cup dish and let sit in a fridge for at least one hour. Put gloves on and cut the baguette in 1” slices. Cut the basil leaves to have the same size than the bread. Toast the bread lightly and lay the basil leaf on it. Spread a little bit of the parmesan and truffle mousse, arrange a prosciutto slice on top and garnish with a parmesan chip. Repeat for the other 15 canapés and serve.
Bennari 24
Whole smoked salmon with peppercorn crust Yield: 20 ounces Ingredients: 1 cup firmly packed brown sugar 6 tbs salt 1 tbs minced fresh ginger 3 bay leaves 1 tsp crushed allspice 3-4 lbs salmon fillet with skin ½ cup mixed color whole peppercorns 1 tsp honey 3 thin red onion spices fresh dill sprigs Method: In a 1.5-quart pan bring 1 ½ cups water, sugar, salt, ginger, bay leaves, and allspice to boil over high heat. Stir until sugar dissolves completely. Let cool. Rinse salmon fillets and pat dry. Place fillets in a rimmed pan (12×15). Pour brine over salmon, cover pan tightly and chill for 24 hours. Occasionally spoon brine over fish. Pour hot water over peppercorns to float them for about 15 minutes. Soak wood chips for at least 30 min. Preheat smoker to 190-200 degrees. Pour brine off of fish, rinse fish with cold water, and pat dry. Set fillets with skin side down on a sheet of aluminum foil and trim foil to make an outline of the fillet. Run honey over the tops of the fillets. Drain the peppercorns and scatter evenly over fish, lightly patting to set them in place. Lightly oil the rack, and smoke for 11-½ hours. Internal temperature should be 125 degrees in the thickest part or the fillet should flake. To serve, cut the salmon in thin slices with gloves on.
Bennari 25
Salmon and asparagus terrine Yield: 32 ounces Ingredients: 75g (3oz) butter, plus extra to grease 1 medium red chilli, deseeded and finely diced 1 garlic clove, chopped 1⁄2 lemongrass stick, finely chopped 250g (9oz) asparagus spears, trimmed 250g (9oz) smoked salmon 4 level tbsp dill, roughly chopped, plus extra sprigs to garnish 1kg (2lb 31⁄2oz) skinless salmon fillet, bones removed Method: Melt butter in a pan over a low heat. Bring to the boil and skim off scum until clear. Pour into a bowl and add chilli, garlic and lemongrass. Leave to infuse. Bring a large pan of cold, salted water to the boil and cook the asparagus for 2-3min. Drain and refresh under cold running water. Grease and line a 900g (2lb) loaf tin with foil and grease the foil. Line the tin with smoked salmon, reserving some, and sprinkle over 1 level tbsp dill. Drizzle with a little infused butter and season. Preheat the oven to 180°C (160°C fan) mark 4. Cut the salmon in half to fit in the loaf tin, put one piece inside, sprinkle with 1 level tbsp dill and drizzle with a little infused butter. Layer up the terrine with the asparagus and the other salmon half, sprinkling 1 level tbsp dill and some infused butter between each layer and seasoning well. Add the rest of the smoked salmon and cover with foil. Put the loaf tin in a roasting tin and half fill with hot water. Cook for 50-60min or until a skewer inserted in the middle for 30sec comes out warm. Cool, weight down with two cans and put in the fridge overnight. Turn out the terrine, decorate with fresh dill sprigs and cut slices with gloves on.
Bennari 26
Pickled cauliflower, chanterelles and fennel salad, garlic and aged balsamic vinaigrette Yield: 12 portions of 4 ounces each Ingredients: For the pickled cauliflower: 1/2 head cauliflower, cut into very small florets 1 cup champagne vinegar 1/2 cup water 3 tablespoons kosher salt 2 tablespoons sugar 2 big shakes hot sauce (Tabasco) 2 cloves garlic, smashed 3 bay leaves For the salad: 1/2 pound chanterelles, cleaned and pulled into bite-size pieces Extra-virgin olive oil Kosher salt Crushed red pepper flakes 1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving 1 small spring onion, julienned For the vinaigrette: 3 cloves of garlic, finely chopped 3 tsp of aged balsamic vinegar ½ cup of good quality olive oil Salt and freshly ground pepper. Method: For the pickled cauliflower, combine all the ingredients in covered container and refrigerate for at least 24 hours. For the salad, preheat the oven to 375 degrees F. In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat. Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes. Toss together the mushrooms, fennel, onion, fennel fronds, and pickled cauliflower in a large bowl. Combine the garlic and balsamic vinegar and mix well. Add the oil slowly while whisking and season with salt and pepper to taste. Toss the vinaigrette in the salad and serve.
Bennari 27
Asparagus mousse tartlets Yield: 12 portions Ingredients: For tarts dough 3 cups all purpose flour 1 cup of chilled butter 2 eggs 3-4 tbs cold water 1 tsp of salt For the asparagus mousse: 1/2 pound asparagus, 2 green onion, roughly chopped 1 tbs of mayonnaise 1 tbs fresh lemon juice ½ tsp cayenne pepper, or to taste 1/8 teaspoon Kosher salt 4 tablespoons heavy cream 1/2 an egg white 1/4 teaspoon salt Garnish: Asparagus tips Method: Mix the flour and salt in a food processor. Add the butter in pieces and pulse until the flour begins to thicken. Add eggs and the water, pulse until small clumps of dough begin to form. Form two balls with the dough, flatten into disks, use the dough immediately or let it rest in the refrigerator for about 30 minutes if it is too warm. Roll out the dough on a lightly floured surface into a thin sheet and cut into the dough with a mini tartlet mold. Prick the tartlets shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use. Line the shell with foil and fill with beans or baking beads and bake for about 20 minutes, just until the edges begin to get some color. For the asparagus mousse boil asparagus in water until tender; drain; puree with onion in a food processor or blender until smooth; transfer to a medium sized bowl and cool. Stir in mayonnaise, lemon juice, cayenne pepper and salt. In a small bowl whip cream to stiff peaks. In another small bowl whip egg white with salt to stiff peaks. Fold whipped cream and egg white into the mayonnaise mixture; taste for seasoning. Transfer into a piping bad and pipe the mousse into the little tartlets. Garnish with an asparagus tip and serve.
Bennari 28
Beet barquette Yield: Ingredients:12 portions 4 med Beets, Cooked in their skin (up to 4) 3 c. Chicken broth 2 packet of unflavored gelatin 1 c. unflavored yogurt 2 Tbsp. Lemon or possibly lime juice 1 grated onion 2 Tbsp. Sugar 1 Tbsp. Mustard Salt and pepper, to taste Method: Peel and cube cooked beets. Place gelatin in a bowl with 6 Tablespoons water, stir. Let stand 2 min and pour warm chicken stock stirring. Process together all the ingredients except gelatin. Correct seasoning. Add in cooled gelatin and process just to blend. Pour into an oiled barquette mold to set and transfer in a fridge until needed. Unmold and serve.
Bennari 29
Tarragon mustard aioli Yield:1 cup Ingredients: 1 egg yolk 1/2 teaspoon fine salt 1/2 teaspoon dry mustard 2 pinches sugar 2 teaspoons fresh squeezed lemon juice 1 tablespoon white wine vinegar 1 cup oil, safflower or corn 1/2 cup mayonnaise 1 small garlic clove, crushed and minced fine 1 tbsp finely chopped fresh tarragon 2 tbsp Dijon mustard salt and fresh ground black pepper to taste Method: In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking vigorously, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit. Once you reach that point, increase the oil flow to a constant stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Add the garlic, the tarragon, and the mustard. Season to taste, cover and keep in fridge.
Bennari 30
Pork loin with herb crust Yield: 20 ounces Ingredients: 1 (4 lbs) boneless pork loin, with fat left on 1 tablespoon salt 2 tablespoons olive oil 4 cloves garlic, minced 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves 1 teaspoon dried basil or 2 teaspoons fresh basil leaves 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary Method Preheat oven to 475 degrees F. Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven, cover with aluminum foil and hold at 130degrees for no more than 4 hours. Carve with gloves on and serve.
Bennari 31
Pate en croute with spinach and pine nuts Yield: 32 ounces Ingredients: For the pastry Dough: 2 1/4 c flour 3/4 c local butter 1 large local egg 3 T local sour cream or creme fraiche 1/2 t salt up to 1/3 c ice water Filling: 3/4 lb each, local beef, pork and veal 1/3 c cognac or sherry 1/3 c white wine or sake 2 bay leaves or 1 T juniper berries 1/2 cup parsley 1 small white onion 1/4 c chestnuts or other nuts (optional) 1 cup chopped mushrooms (optional) 4 large egg yolks 1/2 c bread crumbs (or oatmeal) ½ of frozen spinach ½ cup of pine nuts 1 tbs pate spice Pate Spice: In a spice grinder, or mortar and pestle, grind until fine powder: 1 1/2 oz white peppercorn 3 oz ground coriander 1 3/4 oz dried thyme 1 3/4 oz dried basil 3 oz cloves 1 1/2 oz grated nutmeg 1/2 oz bay leaf 3/4 oz mace 1 oz dried porcini mushrooms Place flour and salt in the bowl of a food processor, or mix by hand. Cut in cold butter, egg and sour cream and pulse or cut to a soft ball. Divide and wrap and place in fridge for at least one hour before rolling. Cut the meat into 2 inches chunks, and place in a bowl with the cognac, wine and bay leaves over night in the refrigerator. Run everything in the bowl through the large grind of your meat grinder along with everything else. Saute a pinch of the mix in a pan and then season the whole batch with salt and pepper to taste. Roll out dough into a pate mold and fill with meat mixture and fold the dough on the meat mixture. Bake at 350 for 40 minutes and check internal temperature. Finish baking until the internal temp reads 145. Let cool down and store at 40degrees or below until needed.
Bennari 32
Green and white asparagus salad, herb vinaigrette Yield: 12 portions of 4 ounces each Ingredients: 1 lb green asparagus peeled and trimmed. 1 lb white asparagus peeled and trimmed. For the vinaigrette: 1 tbs of thyme, finely chopped 1 tbs of rosemary, finely chopped 3 cloves of garlic, finely chopped 1 tbs of Dijon mustard 1 tbs of lemon juice ¾ cup of extra virgin olive oil Salt and freshly ground pepper to taste Method: Bring water to a boil and blanch the asparagus until softened but not fork tender. Chock in ice cold water and set aside. Combine the herbs, garlic, mustard, lemon juice, and salt and pepper to taste. Mix well and slowly add the olive oil. Lay the asparagus on the platter by alternating the asparagus colors and pour some of the vinaigrette on top.
Bennari 33
Cornichons and pickled red onions relish on tartlets Yield: 12 portions Ingredients: For tarts dough 3 cups all purpose flour 1 cup of chilled butter 2 eggs 3-4 tbs cold water 1 tsp of salt For the relish: 2 large Red onions, peeled 1/4 cup firmly packed Brown sugar 1 cup dry Red wine 5 tbsp Balsamic vinegar (or ¼ cup Red Wine vinegar) 1/8 tsp each Salt and White Pepper 1 cup of corninchons, cut brunoise Mix the flour and salt in a food processor. Add the butter in pieces and pulse until the flour begins to thicken. Add eggs and the water, pulse until small clumps of dough begin to form. Form two balls with the dough, flatten into disks, use the dough immediately or let it rest in the refrigerator for about 30 minutes if it is too warm. Roll out the dough on a lightly floured surface into a thin sheet and cut into the dough with a mini tartlet mold. Prick the tartlets shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use. Line the shell with foil and fill with beans or baking beads and bake for about 20 minutes, just until the edges begin to get some color. Slice onions as thin as possible. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently. Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and white pepper. Let it cool and mix with the cornichons brunoise. Take the cooled tartlets, fill them with the relish and serve.
Bennari 34
Mushroom duxelle on toast points Yield:12 portions Ingredients: For the bread: 1 1/2 tablespoons active dry yeast 1 cup warm water (105º - 115ºF/40º - 46ºC) 1 1/2 cups buttermilk (90ºF/32ºC) 1/4 cup maple syrup, honey, or light molasses 1/4 cup canola oil, plus extra for greasing 1 tablespoon salt 3 cups of flour 3 1/2 cups (17 1/2 - 20 oz/545-625 g) bread flour, plus extra as needed For the mushroom duxelle: 1 lb. mushrooms, finely chopped 1/4 c. butter 1/2 c. minced green onions 2 tbsp. minced parsley For the bread, in a heavy-duty mixer fitted with the paddle attachment, combine the buttermilk, maple syrup, oil, salt, and 2 cups of the flour. Beat on medium-low speed until creamy, about 1 minute. Beat in the yeast mixture and the remaining whole wheat flour and beat for 1 minute. Beat in the bread flour, 1/2 cup at a time, until the dough pulls away from the bowl sides. Switch to the dough hook. Knead on low speed, adding bread flour 1 tablespoon at a time if the dough sticks, until smooth but slightly sticky when pressed, about 5 minutes. Transfer the dough to an oiled deep bowl and turn the dough once to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 - 1 1/2 hours. Lightly grease two 9-by-5-inch loaf pans. Turn the dough out onto a lightly floured board. Divide in half and put each half into a long rectangle. Fold 1 rectangle like a letter, overlapping the short sides in the middle; press to flatten. Beginning at the narrow end, tightly roll up the dough into a thick log. Roll the log back and forth with your palms until it is the same length as the pan. Pinch the ends and the long seam to seal. Place the loaf, seam side down, in a prepared pan, tucking the ends under to make a neat, snug fit. Repeat with the second portion. Cover loosely with plastic and let rise until about 1 inch (2.5 cm) above the rim of each pan, about 1 hour. Preheat the oven to 350ºF. Bake until the loaves are golden brown and pull away from the pan sides, 35-40 minutes. When the bread is done, turn out onto racks and let cool completely. On temperature controlled top burner at 220 degrees, saute mushrooms in butter until liquid has evaporated. Stir in onions and parsley. Cook 5 minutes. Cut the bread loaf in 1” slices and toast the bread until golden brown. Cut in half to end up with a toast point shape and put the mushroom duxelle on top.
Bennari 35
Cumberland sauce Yield: 1 cup Ingredients: 1 lemon 1 green onion, minced 1 c. currant jelly 1/8 tsp. ground cloves 2 tsp. cornstarch 1/2 c. golden raisins 1 orange 1 c. port wine 1/8 tsp. ginger 1/2 tsp. dry mustard Dash of cayenne pepper 2 tbsp. cold water Salt to taste Method With a citrus zester remove the rind of the lemon and orange. Drop the lemon and orange rinds and minced onion and white port wine into boiling water for about 3 minutes drain and set aside. Squeeze the juice of the lemon and orange into a saucepan. Dissolve the cornstarch in the cold water and add to juices add remaining ingredients. Stir in the orange and lemon rind and the minced onion simmer for an additional 5 minutes. Serve hot. This is especially good with wild duck or venison.
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Work Cited
http://chefsblade.monster.com/training/articles/712-how-to-make-pt-en-crote http://www.bigoven.com/recipe/122006/white-and-green-asparagus-salad http://www.cookingchanneltv.com/julia-child/pate-en-croute/index.html http://www.foodchannel.com/recipes/recipe/basic-tart-dough/