Final Autosaved

8/18/2019 Final Autosaved

1/27

Week 2Cocktail/Appetizer

Hors d OurvesSmoke Salmon

Cocktail shrimp

Bacon Wrapped Asparagus

Sweddish Meatballs

SandwichKani Sandwich

Beef Slider

CRITICAL LAR!I!" #Presentation of Canapés & Sandwich

Cooking Method !rilling" Boiling"

Simmering#

S$oked Sal$on

In%redients# &or the spread

$%g Cream Cheesetbsp Cream'tsp mustard(ill lea)es*emonWhite ground pepper

+%g smoked salmon, slices wheat bread

'rocedure# • -or the spread . /n a bowl" put

all the ingredients for spreadand mi0 it well#

• 1aste

• Assembl2 3 Arrange nicel2 thesmoke salmon onto the bread#

Cocktail Shri$p

In%redients# lemon" hal)ed onion" 4uartered% whole black peppercorns ba2 leaf , tablespoons kosher salt, pounds large uncooked" unpeeledshrimp

'rocedure#• -ill a large pot" three.4uarters

full with water5 s4uee6e 7uicefrom lemon hal)es into pot andadd lemon hal)es# Add onionand ne0t 8 ingredients to pot#Bring to a boil o)er high heat"then reduce heat to medium5simmer for $ minutes for 9a)ors

to blend#• Add shrimp5 cook until 7ust

opa4ue in center" ,.8 minutes#(rain and transfer shrimp to alarge bowl of ice water5 let cool#(rain again# Peel5 de)ein"lea)ing tails intact# (: A;%g Blanched Asparagus

,tbsp :il

'rocedure# • Wrapped the blanched

asparagus with bacon and fr2


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until all the bacon are crisp2and golden brown in color#

Swedish )eat*alls

In%redients#, tablespoons oli)e oil" di)ided onion" diced pound ground beef pound ground pork@, cup Panko, large egg 2olks@> teaspoon ground allspice@> teaspoon ground nutmegKosher salt and freshl2 groundblack pepper" to taste&or the "rav+#

@> cup unsalted butter@8 cup all.purpose 9our> cups beef broth8@> cup sour creamKosher salt and freshl2 groundblack pepper" to taste, tablespoons chopped freshparsle2 lea)es

'rocedure#• ;eat tablespoon oli)e oil in a

large skillet o)er medium heat#

Add onion" and cook" stirringfre4uentl2" until onions ha)ebecome translucent" about ,.8minutes#

• /n a large bowl" combine groundbeef" ground pork" Panko" egg2olks" allspice" nutmeg andcooked onion5 season with saltand pepper" to taste# sing awooden spoon or clean hands"stir until well combined# oll themi0ture into @>.to. @,.inch

meatballs" forming about ,>meatballs#

• Add remaining tablespoonoli)e oil to the skillet# Addmeatballs" in batches" and cookuntil all sides are browned"about >.$ minutes# 1ransfer to apaper towel.lined plate#

• 1o make the gra)2" melt butterin the skillet# Whisk in 9our untillightl2 browned" about minute# !raduall2 whisk in beefbroth and cook" whiskingconstantl2" until slightl2thickened" about ., minutes#Stir in sour cream5 season withsalt and pepper" to taste#

• Stir in meatballs and cook"stirring occasionall2" untilheated through and thickened"about +.% minutes# Ser)eimmediatel2" garnished withparsle2" if desired#

,ani Sandwich

In%redients#

+ sticks kani Dcrab sticksE"chopped into cubes@> cup cheddar cheese" slicedinto @>.inch cubes+% ml Dabout @, cupEma2onnaise, tablespoons Fnel2 choppedceler2 tablespoons Fnel2 choppedwhite onions teaspoon lemon 7uicesalt and white pepper to taste

bread of 2our choice Dminibaguette" croissant or whitebreadElettuce lea)es

'rocedure#• /n a bowl" combine kani"

cheese" ma2onnaise" celer2"onions and lemon 7uice# Mi0well# Season with salt andpepper#

• Spread kani mi0ture on one sideof the bread# 1op with lettucelea)es and other half of thebread#

• 1oast the sandwich#

Week -


3/27

SoupChicken Consomme @ Guenelle of

Chicken

SaladSeafood Salad

'astaPenne Pesto

CRITICAL LAR!I!"#Presentation of Soup" Pasta" Salad

Hatural ClariFcationCooking Method Simmering"

Poaching" Parboiling

(ee. Slider

In%redients# Pound ground meettbsp ketchup

tbsp mustardtbsp pickles+ slider buns+ slices tomato

'rocedure#• Place ground beef onto a work

surface5 di)ide into + e4ual.si6epieces using a knife or pastr2cutter# *ine + muIn cups withpaper liners#

• Sprinkle bottoms of paper linerswith salt and black pepper# -ormeach piece of burger into arough ball and place into amuIn cup# Season tops withsalt and pepper#

• Place a second paper liner ontop of each piece of meat andgentl2 press it down to shapethe mini burger into a round"9at shape# Pull oJ the papertops and remo)e burgers from

the muIn cups5 remo)e bottompaper liners from burgers#• ;eat a large nonstick skillet

o)er medium.high heat# Cookburgers in the hot skillet untilthe2 ha)e a browned crust andare slightl2 pink in the middle"about 8 minutes per side# -lipburgers and cook 8 minutes on

other side# emo)e burgers to aplate to rest for , minutes#

Chicken Conso$$ w/

0uenelle o. Chicken1

In%redients#

$%%g Chicken Meat,


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/f an electric mi0er is nota)ailable" the

• cream can be incorporated b2beating the mi0ture" placed in alarge plastic or metal bowl" witha wooden spoon#

1his is hard work as it isimportant" through )igorousbeating" to make the mi0ture

light#• 1o form the small 4uenelles" use

two teaspoons dipped in hotwater#With one spoon pick up ateaspoonful of mi0ture and withthe other" form it into analmond shaped dumpling#-loat the 4uenelles on thesurface of chicken stock lightl2simmering in a shallow baking

dish#Poach for ? minutes#

Week

SaladCaesar Salad

SoupClam Chowder

'asta

Spaghetti Bolognese

CRITICAL LAR!I!"#%%g tin chopped tomatoes>%%ml@>9 o6 stock Dmadefrom stock cube# /deall2 beef" butan2 will doE>%%g@>o6 dried spaghettisalt and pepper

'rocedure#

;eat a large saucepan o)er amedium heat# Add a tablespoonof oli)e oil and once hot add the

beef mince and a pinch of saltand pepper# Cook the minceuntil well browned o)er amedium.high heat Dbe carefulnot to burn the mince# /t 7ustneeds to be a dark browncolourE# :nce browned" transferthe mince to a bowl and setaside#

http://www.bbc.co.uk/food/olive_oilhttp://www.bbc.co.uk/food/beef_mincehttp://www.bbc.co.uk/food/onionhttp://www.bbc.co.uk/food/garlichttp://www.bbc.co.uk/food/carrothttp://www.bbc.co.uk/food/tomatohttp://www.bbc.co.uk/food/stockhttp://www.bbc.co.uk/food/stockhttp://www.bbc.co.uk/food/spaghettihttp://www.bbc.co.uk/food/beef_mincehttp://www.bbc.co.uk/food/onionhttp://www.bbc.co.uk/food/garlichttp://www.bbc.co.uk/food/carrothttp://www.bbc.co.uk/food/tomatohttp://www.bbc.co.uk/food/stockhttp://www.bbc.co.uk/food/stockhttp://www.bbc.co.uk/food/spaghettihttp://www.bbc.co.uk/food/olive_oil


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Add another tablespoon of oil tothe saucepan 2ou browned themince in and turn the heat tomedium# Add the onions and apinch of salt and fr2 gentl2 for$.? minutes" or until softenedand translucent# Add the garlicand cook for another , minutes#Add the grated carrot then pour

the mince and an2 7uices in thebowl back into the saucepan#

Add the tomatoes to the panand stir well to mi0# Pour in thestock" bring to a simmer andthen reduce the temperature tosimmer gentl2 for >$ minutes"or until the sauce is thick andrich# 1aste and ad7ust theseasoning as necessar2#

When read2 to cook thespaghetti" heat a largesaucepan of water and add apinch of salt# Cook according tothe packet instructions# :ncethe spaghetti is cooked through"drain and add to the pan withthe bolognese sauce# Mi0 welland ser)e#

Cla$ Chowder

In%redients#,> medium.si6e 4uahog clams" usuall2rated LLtop neck or LLcherr2stone"rinsed tablespoon unsalted butter' pound slab bacon or salt pork" diced, leeks" tops remo)ed" hal)ed andcleaned" then sliced into half moons8 large Nukon !old potatoes" cubed cup dr2 white wine8 sprigs th2me ba2 leaf

, cups cream -reshl2 ground black pepper to taste' cup chopped parsle2#

'rocedure#• Put the clams in a large" hea)2

(utch o)en" add about > cupswater" then set o)er medium.

high heat# Co)er" and cook untilclams ha)e opened"appro0imatel2 % to $minutes# DClams that fail toopen after $ to ,% minutesshould be discarded#E Strainclam broth through a sie)e linedwith cheesecloth or doubled.uppaper towels" and set aside#

emo)e clams from shells" andset aside as well#

• inse out the pot" and return itto the sto)e# Add butter" andturn heat to medium.low# Addbacon or salt

pork" and cook"stirring occasionall2" until thefat has rendered and the porkhas started to brown"appro0imatel2 $ to O minutes#se a slotted spoon to remo)epork from fat" and set aside#

• Add the leeks to the fat" andcook" stirring fre4uentl2" untilthe2 are soft but not brown"about % minutes# Stir inpotatoes and wine" andcontinue cooking until wine hase)aporated and the potatoesha)e 7ust started to soften"appro0imatel2 $ minutes# Addenough clam broth to 7ust co)erthe potatoes" appro0imatel2 8cups" reser)ing the rest foranother use# Add the th2me andthe ba2 leaf#

• Partl2 co)er the pot" andsimmer gentl2 until potatoesare tender" appro0imatel2 % to$ minutes#

• Meanwhile" chop the clams intobits about the si6e of the bacondice#

• When potatoes are tender" addcream and stir in chopped

clams and reser)ed bacon# Addblack pepper to taste# *et cometo a simmer" and remo)e fromheat# D(o not let chowder cometo a full boil#E -ish out the th2meand the ba2 leaf" and discard#

• 1he chowder should be allowedto sit for a while to cure# eheatit to a bare simmer before


6/27

ser)ing" then garnish withchopped parsle2# Ser)e witho2ster crackers#

Week 3Soup

Creamed of Pumpkin Soup

SaladSeafood Salad

)ain CoursePork Medallon w@ Peppercorn Sauce

CRITICAL LAR!I!"#Proper Consistenc2 of Sauce

Proper Consistenc2 of 1hick SoupProper (oneness of meat

Proper (oneness of )egetables-resh Pasta

(oneness of Pasta

'u$pkin Soup

In%redients#> tbsp oli)e oil, onion Fnel2 choppedkg pumpkin or s4uash Dtr2 kabochaE" peeled"deseeded and chopped into chunks

O%%ml )egetable stock or chickenstock>,ml pot double cream> slices whole meal seeded breadhandful pumpkin seed from apacket

'rocedure#

• ;eat 2 t*sp olive oil in a largesaucepan" then gentl2 cook 24nel+ chopped onions for $mins" until soft but not coloured#Add 5k% peeled6 deseededand chopped pu$pkin ors7uash to the pan" then carr2on cooking for +.% mins"stirring occasionall2 until it

starts to soften and turn golden#• Pour 899$l ve%eta*le

stock into the pan" then seasonwith salt and pepper# Bring tothe boil" then simmer for %mins until the s4uash is )er2soft# Pour the 52$l pot o.dou*le crea$ into the pan"bring back to the boil" thenpurée with a hand blender# -oran e0tra.)el)et2 consistenc22ou can now push the soupthrough a Fne sie)e intoanother pan# 1he soup can nowbe fro6en for up to , months#

• While the soup is cooking" slicethe crusts from slices o.whole $eal seed *read" thencut the bread into smallcroutons# ;eat the remaining 2t*sp olive oil in a fr2ing pan"then fr2 the bread until it startsto become crisp# Add a hand.ul

o. pu$pkin seeds to the pan"then cook for a few mins moreuntil the2 are toasted# 1hesecan be made a da2 ahead andstored in an airtight container#eheat the soup if needed"taste for seasoning" then ser)escattered with croutons andseeds and dri66led with moreoli)e oil" if 2ou want#

'ork )edallon w/

'eppercorn Sauce

In%redients#8 tbsp# butter? pork Fllet medallions Q,%%gRpinch of salt

http://www.bbcgoodfood.com/glossary/pumpkinhttp://www.bbcgoodfood.com/glossary/pumpkin


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cracked pepper as much as 2oucan handleR8.> tbsp# all.purpose 9our@, small white onion" Fnel2choppedQ,%%ml )egetable broth?%ml cream, tbsp# sour cream

'rocedure#

Melt , tbsp# of butter in a skilletor wokR on medium.high heat#/n the meantime season themedallions with salt and agenerous amount crackedpepper on both sides and rollthem in 9our# Shake to dust oJan2 e0cess 9our# When thebutter is 7ust beginning tobubble" add the medallions andcook until golden and crisp2#

1hen 9ip o)er to other sides#emo)e the meat and transferonto a sheet of aluminum foil#Wrap it up and keep warm in apreheated o)en at %%C thisoptional" but it helps cook themeat" whilst maintaining itstendernessR

/n the meantime" heat the restof the butter in the same skillet#

Add the chopped onion andcook for ., minutes untilsoftened# 1urn up the heat andadd the )egetable broth andcream# Wait for the sauce tosimmer and thicken# Season totaste with a pinch salt andanother good dose of crackedpepper# *ower the heat# emo)ethe meat from the o)en andtransfer back into the skilletwith the sauce add the 7uice

from the meat for e0tra 9a)orTR*et the meat cook in the saucefor an additional % minutes# Atthe end" stir in the sour cream#

"rilled :e%eta*les

In%redients#&or $arination8% ml Balsamic =inegarBasic -resh:regano -resh8%ml oli)e oilSalt" freshl2 ground pepper

>%g Carrots>%g belle pepper8%g eggplant8%g 6ucchini8 pcs asparagus pc tomatoes

'rocedure# /n a bowl mi0 all the

ingredients for marination#

Add the )egetables and

marinate for a few minutes !rill the )egetables until

cooked#

Sauted 'asta

In%redients#Water

Salt-ettuccine" fresh>%g butter$g garlic-ettuccineSalt" iodi6edWhite pepper groundParmesan CheeseParsle2

'rocedure#• Boil the pasta

• /n a heated pan with butter"sauté the garlic until lightl2brown

• Add the cooked spaghetti" sautéand season with salt" pepperand sprinkle with parmesancheese and Fnel2 choppedparsle2#


8/27

L+onaise Salad

In%redients#> cups torn frisée or other strong.tasting greens" washed and dried, tablespoons e0tra )irgin oli)e oil About @, pound good slab baconor pancetta" cut into @,.inch cubes shallot" chopped" or tablespoonchopped red onion, to > tablespoons top.4ualit2 sherr2 )inegar tablespoon (i7on mustard Salt> eggs Black pepper

'rocedure#• Put frisée or other greens in

large salad bowl# Put oli)e oil in

skillet o)er medium heat# Whenhot" add bacon and cook slowl2until crisp all o)er" about %minutes# Add shallot or onionand cook until softened" aminute or two# Add )inegar andmustard to the skillet and bring

7ust to a boil" stirring" then turnoJ heat#

• Meanwhile" bring about an inchof salted water to a boil in asmall" deep skillet" then lower

heat to barel2 bubbling# :ne ata time" break eggs into ashallow bowl and slip them intothe bubbling water# Cook eggsfor 8 to $ minutes" 7ust until thewhite is set and the 2olk hasFlmed o)er# emo)e each eggwith a slotted spoon and drainbrie92 on paper towel#

• /f necessar2" gentl2 reheatdressing" then pour o)er greensDthe2 should wilt 7ust a bitE" toss

and season with salt and pepperto taste# 1op each portion withan egg and ser)e immediatel2#D


9/27

with salt and pepper# /n batchesin single la2ers" sear the beef inthe hot oil for 8 to $ minutes"turning to brown on all sides#emo)e the seared cubes to theplate with the bacon andcontinue searing until all thebeef is browned# Set aside#

• 1oss the carrots" and onions"

tablespoon of salt and ,teaspoons of pepper in the fatin the pan and cook for % to $minutes" stirring occasionall2"until the onions are lightl2browned# Add the garlic andcook for more minute# Add theCognac" stand back" and ignitewith a match to burn oJ thealcohol# Put the meat and baconback into the pot with the

7uices# Add the bottle of wine

plus enough beef broth toalmost co)er the meat# Add thetomato paste and th2me# Bringto a simmer" co)er the pot witha tight.Ftting lid and place it inthe o)en for about @> hoursor until the meat and)egetables are )er2 tenderwhen pierced with a fork#

• Combine , tablespoons ofbutter and the 9our with a forkand stir into the stew# Add thefro6en onions# Sauté themushrooms in , tablespoons ofbutter for % minutes untillightl2 browned and then add tothe stew# Bring the stew to aboil on top of the sto)e" thenlower the heat and simmer for$ minutes# Season to taste"

• 1o ser)e" toast the bread in thetoaster or o)en# ub each sliceon side with a cut clo)e of

garlic# -or each ser)ing" spoonthe stew o)er a slice of breadand sprinkle with parsle2

Week ;Salad

*2onaise Salad

)ain CourseBouef Bourguignone 1ourneed CarrotsPotato Mousseline

CRITICAL LAR!I!"#Proper (oneness of poached egg

Knife Skills 1ourne" (iced cut#Cooking Method Braising" Boiling"

Poaching#

'otato )ousseline

In%redients#, pounds wa02 potatoes" preferabl2

Nukon !olds or Fngerlings

Salt8 cups hea)2 cream, tablespoons butter Whole nutmeg -leur de sel

'rocedure#

Peel potatoes and simmer insalted water to co)er untiltender" about $ minutes# Whilepotatoes cook" place cream in asmall pot and bring to a simmer

o)er medium heat# Cook untilreduced to about , cups#

• Place butter in small pan andheat until it 7ust begins to brownand it smells nutt2# Set aside#

(rain potatoes and run througha food mill or ricer# Passpotatoes through a Fne sie)einto a bowl# DA splatter screenset o)er a bowl can work well#Mo)e potatoes through screenwith a plastic scraper#E *ightl2fold in the cream#

eheat browned butter if

needed# Swirl browned butterinto potatoes# 1op with se)eralgrinds of nutmeg and asprinkling of 9eur de sel#


10/27

Week 8Soup

Shrimp Bis4ue

)ain CourseSupreme of Chicken w@ tomato

butterCourgette Spaghetti

-ondant tomato

CRITICAL LAR!I!"#Proper (oneness of )egetablesKnife Skills 1ourne" (iced cut#

Cooking Method Sweating# Braising"Blanching" Simmering#

Shri$p (is7ue

In%redients# pound large shrimp" peeled andde)eined" shells reser)ed> cups seafood stock8 tablespoons good oli)e oil, cups chopped leeks" white andlight green parts D8 leeksE tablespoon chopped garlic D8clo)esEPinch ca2enne pepper@> cup Cognac or brand2@> cup dr2 sherr2

> tablespoons D@, stickE unsaltedbutter@> cup all.purpose 9our, cups half.and.half @8 cup tomato paste, teaspoons kosher salt teaspoon freshl2 ground blackpepper

'rocedure#• Place the shrimp shells and

seafood stock in a saucepan

and simmer for $ minutes#Strain and reser)e the stock#

• Add enough water to make 88@> cups#Meanwhile" heat the oli)e oil ina large pot or (utch o)en# Addthe leeks and cook them for %minutes o)er medium.low heat"

or until the leeks are tender butnot browned#

• Add the garlic and cook moreminute# Add the ca2ennepepper and shrimp and cooko)er medium to low heat for 8minutes" stirring occasionall2#

• Add the Cognac and cook for minute" then the sherr2 and

cook for 8 minutes longer#• 1ransfer the shrimp and leeks to

a food processor Ftted with asteel blade and process untilcoarsel2 pureed#/n the samepot" melt the butter# Add the9our and cook o)er medium.lowheat for minute" stirring with awooden spoon# Add the half.and.half and cook" stirring witha whisk" until thickened" about 8minutes# Stir in the pureedshrimp" the stock" tomato paste"salt" and pepper and heatgentl2 until hot but not boiling#Season" to taste" and ser)e hot#

Chicken Supre$e w/to$ato *utter

In%redients#>boneless skinless chicken breasthal)es

>tablespoons butter U >lb sliced fresh mushroomscup sour creamD% ounceE can cream of chickensoup U ,teaspoon garlic salt U ,teaspoon paprikacup shredded swiss cheese

'rocedure#• ;eat o)en to 8$% degrees -#

• Saute chicken in butter untillightl2 browned#

• Place chicken in greased +0+baking dish#

• /n skillet" saute mushrooms untillightl2 browned5 add sour creamand soup#

http://www.food.com/about/chicken-221http://www.food.com/about/chicken-221http://www.food.com/about/butter-141http://www.food.com/about/mushroom-110http://www.food.com/about/sour-cream-147http://www.food.com/about/paprika-335http://www.food.com/about/swiss-cheese-612http://www.food.com/about/chicken-221http://www.food.com/about/chicken-221http://www.food.com/about/butter-141http://www.food.com/about/mushroom-110http://www.food.com/about/sour-cream-147http://www.food.com/about/paprika-335http://www.food.com/about/swiss-cheese-612


11/27

• Cook and stir for minute"scraping bits from bottom ofpan#

• Add garlic salt and paprika#

• Pour mi0ture o)er chicken#

• Bake for 8%.8$ minutes" until 7uices run clear#

• Sprinkle cheese o)er chicken5

bake another % minutes" untilcheese is melted and bubbl2#

Week <

SaladSalad Hicoise

Soup-rench :nion Soup

)ain Course!rilled -illet of Steak w@ Béarnaise

Sauce

:e%eta*lesSauteed Beans and Mushroom

StarchPotato !ratin

Critical Learnin%#Proper doneness of meat

Proper doneness of butter sauce

Cour%ette Spa%hetti

In%redients# > courgettes O%.%% ml oli)e oil " plus an e0trasplash %% g almonds clo)e of garlic a few sprigs of fresh basil $% g Parmesan cheese a lemon 8%% g rocket

'rocedure#• 1rim and 7ulienne the

courgettes" then pop thecourgette Lspaghetti in acolander with a splash of oil anda pinch of sea salt# 1oss" thenset aside o)er a bowl to drainfor % minutes#

-or the pesto" toast thealmonds" then pulse with thegarlic in a food processor# Pickin the basil lea)es" grate in theparmesan" s4uee6e in thelemon 7uice and most of therocket Dsa)ing some to ser)eEand pulse to form a paste# Slowl2 add the oil and pulseagain until smooth# Season andtoss the pesto through thecourgette# Scatter o)er thesa)ed rocket and ser)e#

Week =

're>prep 1omato Sauce D(emo onl2E

SaladPan6anella

'asta-ettucine Carbonara

)ain Course#Chicken ParmigianaButtered =egetable

Critical Learnin%#Proper doneness of poultr2Proper doneness of pasta

Proper Consistenc2 of SauceCooking Method Saueing" Panfr2ing"

Salad !icoise

In%redients#

>%g !reen Beans

,%g Hou)elle Potato

8 pcs Cherr2 Potato

Fllet Ancho)2" ?.O Fllet@can

can 1una" canned in brina

11 Pepper" white ground

pc ;ard Boiled egg%g Capers

> pcs Black oli)es

?ressin%#

,%ml ed wine )inegar

11 Salt and white pepper

$%ml :li)e oil


12/27

g Parsle2" 9at leaf

g Basil" fresh

8%g *ettuce" mi0ed

)ethod o. Work#

?ressin%#

/n a bowl" dissol)e the salt and

pepper in red wine )inegar"

then stir in the oil" taste and

add the herbs#

Mi0 the tomato" beans and

potato tuna and ancho)ies" toss

it with the dressing#

Put the salad into the plate" put

capers" black oli)e and arrange

nicel2 the hardboiled egg#

&rench Onion Soup

In%redients# ,8%g :nion" white

8%ml :li)e oil 11 Salt and blackpepper" roundclo)e !arlic8%ml ed wine>%%ml Beef stock

pc Ba2leaf pinch 1h2me" or mar7oram"dried

sliced -rench bread,%g !ru2ere CheeseD,%g@slicedE

Beef stock$%g@8.$ltrs@class

)ethod o. Work#

• /n a heated pan with oil

o)er medium heat" sautéthe onion until itcarameli6ed and turn intotranslucent brown#

• Add the garlic and sauté

it for another , minutes#

• (egla6e with red wine"

reduce#

• Add stock" bring to a boil"

herbs and simmer for8%mins or more#

• Ad7ust the seasoning"

taste#

• Pour the soup into the

cup" place toasted -renchbread on top of the soup"place the cheese andgrate it in salamanderuntil golden brown incolor#

"rilled &illet o. Steak w/

(arnaise sauce

In%redients#,%%g Beef 1enderloin$pcs Black Peppercorn tsp osemar2" freshclo)e !arlic$ml :li)e oil

11 Salt" iodi6ed$ml Cooking oil


13/27

Béarnaise Sauce:

$g Shallot,$ml 1arragon )inegar,$ml White wine8pcs Peppercornpc


14/27

8 slice White bread" medslice,tbps@8%ml ed wine )inegar%g Shallot" mincedtsp@ ,g Mustard" (i7on Basil lea)es"ChiJonade

11 Saltpinch Sugar

11 !round white peppertbsp@$ml :li)e oil" e0tra )irgin,tbsp@8%ml Pure oli)e oil8pcs Cherr2 tomato" wash"cut in half $g ed onion" minced+%g Cucumber" peeled"diced,pcs !reen oli)e" w@pimiento

)ethod o. Work#

'repare *read#

Preheated o)en to 8$%- andad7ust rack to center position#

/n a large bowl" toss breadcubes with , tablespoon oli)eoil#

1ransfer to a rimmed bakingsheet# Bake until crisp and Frmbut not browned" about $minutes# emo)e from o)en andlet cool#

'repare to$ato#

Wash and cut the tomatoes inhalf" place in a bowl" andsprinkle with salt" set aside for% minutes" then drain andser)e the li4uid#

/n a bowl" add shallot" garlic"

mustard and )inegar to thebowl# Add tomato drippings#Whisking constantl2" dri66le in

the oli)e oil# Season dressing totaste the salt and pepper#

!otes#Pan6anella or panmolle is a 1ucsansalad of bread and tomatoes thatspopular in the summer# /t includeschunks of soaked stale bread and

tomatoes" sometimes also onions and

basil" dressed with oli)e oil and)inegar

Chicken 'ar$i%iana

In%redients

Seasoned (readcru$*s# cup Bread Crumbs,tbsp Parmesan" gratedtsp !arlic powder

11 Basil" fresh 11 :regano" fresh

%%>$ilk $i@ture#,psc#


15/27

the chicken" then pourthe remaining sauce onthe top" then themo66arella cheese"sprinkle with parmesancheese# !ratinate in theo)en or salamander#

(uttered :e%eta*le

In%redients#,%g Butter,%g Bacon" thin strips$g Shallots" mincedclo)e !arlic" minced8%g Mushroom" fresh" cut into4uartered8%g Vucchini

11 osemar2

8pcs Hou)elle Potato" unpeeled"boiled" cut in half 8%g Cauli9ower" 9orets"blanched

11 Salt 11 White pepper" ground

)ethod o. Work#

• ender the bacon in butter#

• Add shallot and garlic" sauté#

• Add mushroom" 6ucchini and

rosemar2" sauté#

• Add potato and cauli9ower"

sauté#

• Season with salt and pepper#

Week 59

Tapas

Beef SalpicaoMushroom A/ A7illo

!ambas al A7illo

)ain Course

Paella con Mariscos

Critical Learnin%#Cooking Method Sauteing

Proper doneness of seafood

(ee. Salpicao

In%redients#8%%g Beef" tenderloin" dices,tbsp Worcestershire sauce

11 Black pepper" cracked 11 Paprika 11 Salt8tbsp :li)e oil Marinated beef ,clo)es !arlic" minced$g Butter

"arnish# Crisp2 garlic Chili" red seeded" Fnel2chopped

11 *emont 6est DoptionalE Chopped parsle2

)ethod o. Work# Marinate the beef#

/n high heat pan with oli)e oil"brown the meat" add garlic#

Cook the meat until mediumdoneness# 1aste#

-inish with butter5 garnish withcrisp2 garlic" Fnel2 choppedparsle2" Fnel2 chopped red chiliand lemon 6est#

Week 55Salad

!erman Potato Salad

)ain Course!oulash w@ Spaet6le

Buttered Asparagus


16/27

Critical Learnin%#Cooking Method Braising" Sautéing"

Boiling" Blanching

)ushroo$ Al Aillo

In%redients#>$ml :li)e oil%g !arliccanned@$%g Mushroom" button

11 !round blackpepper

1 Paprikapinch Parsle2" fresh" Fnel2chopped

)ethod o. Work#

;eat up oli)e oil sauté pan andsauté garlic until light brown incolor#

/n a separate sauce pan" heatup oli)e oil until )er2 hot andsauté the mushroom# Whencooked add to the sautéedgarlic#

Season to taste with salt"pepper and paprika#

Add chopped parsle2 7ust beforeser)ice#

"a$*as al Aillo

In%redients#

$% ml :li)e oil Shrimp head8clo)es@$g !arlic" crushed

>%kg@%pcs Shrimp" peeled" tailintact

11 Salt 11 !round blackpepper

'tsp@ g Paprikatsp@$g *emon 7uice

8tbsp@>$ml Shrimp oil,clo)es@%g !arlic" slicedDchipsE Marinated shrimptsp Parsle2" Fnel2chopped

)ethod o. Work#Shri$p oil#

/n a medium heated pan with

'aella con )ariscos

In%redients#,tbsp@8%ml :li)e oil orchori6o oil+%g Chori6o" round

sliced 11 Salt and pepper?%g :nion" minced%g !arlic" mincedconcasse@pc 1omatoes"blanched" peeled" seeded>%g Bell pepper"greentbsp@$g 1omato paste'cup@?%ml ice" short grain White wine Chicken stock

1h2me" dried+%g SaJron !reen peas Clams" Mussels Shrimp" white"trimmed

Crab S4uid" remo)eskin & ink *emon wedgetbsp :il" oli)e e0tra

)irgin

)ethod o. Work#

/n a heated pan" render thechori6o for min then set aside#

Sauté the onion and tomatoes"then the garlic and bell pepper#


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Add rice stir until the grains arecoated with fat#

• Add tomato paste" stir well#

• (egla6e with white wine"reduce" add hot stock andth2me" season with salt andpepper# Bring to a boil#

• :nce it boils" taste" add chori6oand crab" then tightl2 co)erwith foil" simmer for $mins#

• Add seafood" arrange nicel2 and

then green peas# Co)er andcook for another %.,mins#

• !arnish with wedges of boiledegg and dri66le with e0tra )irginoli)e oil#

"er$an 'otato Salad

In%redients#B539%/pc Potato" boiled" peeled" cutinto chunksWater:li)e oilShallotCarawa2 seedsBeef stocked wine )inegar

Salt" iodi6edBlack pepper" groundSugarSpring onion

)ethod o. Work#• Put the potato in a pot" add

water and bring to a boil" thenlower the Fre into medium heatand simmer for $.,%mins#

• Cool down the potato into the

lower part of the chiller for$mins or more#• Peel the potato and cut into

large dice#• /n a heated pan o)er medium

pan with oil" sweat the shallotand carawa2 seeds#

• Add beef stock" increase theheat into a high heat" then add)inegar and reduce#

• Season with salt" pepper andsugar# emo)e from heat#

• Before ser)ing sprinkle witholi)e oil and Fnel2 choppedspring onion on top#

• Ser)e hot#

Week 5-

Salad!reek Salad

)ain CourseMorroccan Chicken w@ couscous and

tat6iki

Critical Learnin%

"oulash

In%redients#8$%g Beef shoulder onchuck Salt and pepper8%ml :il" oli)e

O$g :nion" white" sliced

clo)e !arlic" minced,tsp Paprikatsp Carawa2 seeds"poundpinch Mar7oram,tsp 1omato paste,tsp -lour" AP DoptionalE' cup ed wine


18/27

Brown stockpc Ba2leaf

)ethod o. Work#• Season beef with salt and

pepper#• Brown the beef in oli)e oil" set

aside#•

sing the same pan" sauté theonion o)er medium heat untillightl2 carameli6ed#

• Add tomato paste cook for,mins#

• Add 9our" cook for ,mins" thendegla6e with red wine" reduce"add stock and ba2leaf" bring toa boil" simmer until tender# Andthe sauté is slightl2 thickened#

• Before ser)ing" put a littlelemon 6est" and monter au

buerre#

Spaetzle

In%redients#O$.+%g -lour" AP" siftedpc


19/27

• Put the cheese" butter"Worcestershire sauce" mustard"9our and pepper into asaucepan#

• Mi0 well and then add the beer"to moisten# (o not make it towetTT

• Stir o)er a gentle heat until allis melted" and when it is athickish paste" stop stirring andswi)el it around the saucepan"which it will do 4uite easil2#

• *ea)e to cool a little" andmeanwhile toast the bread onone onl2#

• Spread the rarebit o)er theuntoasted side and brown undera hot grill#

!otes Welsh rarebit or Welsh rabbitis a dish made with a Sa)or2 sauce ofmelted cheese and )arious otheringredients and ser)ed hot" after beingpoured o)er slices of toasted bread" orthe hot cheese sauce#

&ish and Chips

In%redients#Cream (or2 FlletSalt" iodi6edWhite pepper" ground*emon 7uiceMustard powder

(eer (atter#Bread 9our" siftedCornstarch$ml :li)e oil%g !arlic?%g :nion8%g Carrots,g ;ungarian paprika


20/27

$g 1omato paste$g -lour" AP?%ml ed wine Brown stock?%g Button Mushroom" canned

11 Salt 11 Pepper

)ashed 'otato#

,%%g@pc @pc Potato8%ml Milk8%ml Cream,%g Butter

11 Salt 11 !round black pepperpinch Hutmeg,%g Parmesan cheese

)ethod o. Work#

Sauté beef brie92 in oli)e oil#

Add onions" carrots and garlicand continue sautéing#

Add paprika powder and tomatopaste" and pincé#

Add 9our# Add oil as needed#Stir for ,mins#

(egla6e with red wine andreduce#

Add brown stock and bring to asimmer#

Add mushroom and simmeruntil the stew is cooked#

Season to taste with salt andpepper#

Place stew in a deep dish andco)er with mashed potato usinga piping bag#

Sprinkle with parmesan cheeseand gratinate until goldenbrown#

"reek SaladIn%redienrs#?ressin%#,tbsp@ 8%ml :li)e oil" puretbsp@ $ml :li)e oil" e0tra

)irgin$ml *emon 7uice

11 Salt 11 PepperAsse$*l+#per class@ >%%g omaine *ettuce+%g@pc@ pc 1omato%%g Cucumber"diced

?%g :nion" red" ring+%g -eta cheese Spring onion?%g Black oli)e :regano" fresh

)ethod o. Work# /n a mi0ing bowl" place lemon

7uice and whisk in oil in a thinstead2 stream#

Season with salt and pepper totaste#

Place lettuce into a bowl# Addonions" cucumber" tomato and' of the Jeta cheese#

Add dressing and toss well#

)orroccan Spiced "rilled

Chicken (reast

In%redients#


21/27

tsp Cumin powdertsp !inger powdertsp Cinnamon powdertsp Coriander powdertsp Paprikatsp Ca2enne peppertsp Allspice powderpinch Clo)es powder8tbsp Nogurt" greek

' pc *emon 6esttbsp !arlic" minced

11 Salt 11 Pepper" black groundpc Chicken leg 4uarter8%ml :li)e oil

Tatziki# tbsp :li)e oiltbsp *emon" 6est and 7uicetsp !arlic" Fnel2 chopped' cup Nogurt" thick

11 Salt and pepper" whiteground$%g Cucumber" brunoisetsp (ill or mint" fresh Sugar" optional

)ethod o. Work#)orroccan Chicken#

(ebone the chicken" wash andpaper towel dr2#

Mi0 all the ingredients together

in a bowl" add chickenandmarinate for 8%mins to hr#

Pre heat the griller for 8%mins#

!rill until cooked through#

Tzatziki#• Mi0 e)er2thing together and

season to taste#

Couscous

In%redients#Chicken stockCouscous D2ellowESaltPepper" white ground

Parsle2" fresh*emon 7uice:il" oli)e e0tra )irgin

)ethod o. Work#

-ill the pot with stock and bringit to a boil#

Add couscous" stir co)er and let

it soak for ,%mins#

1oss with e0tra )irgin oli)e oil"and season with lemon 7uice"salt and pepper#

!arnish with chopped parsle2#

!ote# /f bulghur is used soak thebulghur for ,%mins in water beforeputting it into a boiling li4uid#


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