CONTEMPORARY CAESAR SALAD APPETIZER
Portion: 1
Portion size: about 4 oz (120 g)
INGREDIENTS
U.S.
METRIC
Pale inner romaine leaves, cleaned, torn into bite-sized pieces
4 oz
120 g
Safe Caesar Dressing (p. 34), in squeeze bottle
2 fl oz
60 mL
Reggiano Parmesan cheese, in block (optional)
¼ oz
7 g
Garlic Croûtons ( p. 703 )
½ cup
120 mL
PROCEDURE
FINISHING
Portion: 1
Portion size: about 4 oz (120 g)
INGREDIENTS
U.S.
METRIC
Pale inner romaine leaves, cleaned, torn into bite-sized pieces
4 oz
120 g
Safe Caesar Dressing (p. 34), in squeeze bottle
2 fl oz
60 mL
Reggiano Parmesan cheese, in block (optional)
¼ oz
7 g
Garlic Croûtons ( p. 703 )
½ cup
120 mL
PROCEDURE
FINISHING
- 1. Place the romaine in a work bowl.
- 2. Squeeze the dressing over the top.
- 3. Toss to coat well.
- 4. Mound the salad on a cool 10-in. (25-cm) plate.
- 5. Optional: Using a cheese plane or a swivel peeler, shave shards of cheese over the salad.
- 6. Scatter the croûtons over top.
SAFE CAESAR DRESSING
Yield: 8 fl oz (240 ml)
Portion size: varies
INGREDIENTS
U.S.
METRIC
Egg
1
1
Water
½ fl oz
15 mL
Kosher salt
to taste
to taste
Fresh lemon juice
1½ fl oz
45 mL
Minced anchovies or anchovy paste
1 tbsp
15 mL
Minced garlic
¼ oz
7 g
Grated Reggiano Parmesan cheese
1½ oz
45 g
Pure, golden olive oil (not extra-virgin)
3 fl oz
90 mL
PROCEDURE
PREPARATION
Refrigerate in a freshly sanitized squeeze bottle or nonreactive container for 24 hours only.
Yield: 8 fl oz (240 ml)
Portion size: varies
INGREDIENTS
U.S.
METRIC
Egg
1
1
Water
½ fl oz
15 mL
Kosher salt
to taste
to taste
Fresh lemon juice
1½ fl oz
45 mL
Minced anchovies or anchovy paste
1 tbsp
15 mL
Minced garlic
¼ oz
7 g
Grated Reggiano Parmesan cheese
1½ oz
45 g
Pure, golden olive oil (not extra-virgin)
3 fl oz
90 mL
PROCEDURE
PREPARATION
- 1. Place the egg, water, and half the lemon juice in a stainless-steel bowl. Whisk vigorously, then whisk over a hot bain-marie until the mixture thickens slightly and reaches 140°F (60°C).
- 2. Whisk over an ice bain-marie until the mixture reaches room temperature.
- 3. Scrape the egg mixture into a blender and add the remaining lemon juice, anchovies, garlic, and cheese. Blend.
- 4. With the blades running, pour the oil through the blender top opening to create an emulsion.
- 5. Taste and correct the seasoning, adjusting lemon juice and salt to taste.
Refrigerate in a freshly sanitized squeeze bottle or nonreactive container for 24 hours only.
The History of Caesar Salad
During Prohibition in the United States, wealthy southern Californians frequently traveled south of the border to Tijuana, Mexico, to dine and legally drink alcohol. A popular Tijuana restaurant was owned by an Italian named Caesar Cardini. As the story goes, on the busy July 4, 1924, weekend, Cardini was running low on regular menu items, so he bluffed his way into culinary history by concocting a “special” tableside salad from hearts of romaine lettuce, eggs, and the Italian pantry staples on hand. Thus, Caesar salad was born. Customers were encouraged to pick up the long romaine leaves with their fingers to eat them. This only added to the mystique of Caesar’s new salad.
Although Cardini tried to keep his dressing recipe secret, restaurants in Hollywood and throughout Los Angeles soon began serving their versions of Caesar salad, most of which included mashed anchovies in the dressing. According to Cardini, the original Caesar salad had no anchovies but rather acquired its faint anchovy flavor from Worcestershire sauce. Today the Caesar salad—complete with anchovies—is one of North America’s most popular dishes.
During Prohibition in the United States, wealthy southern Californians frequently traveled south of the border to Tijuana, Mexico, to dine and legally drink alcohol. A popular Tijuana restaurant was owned by an Italian named Caesar Cardini. As the story goes, on the busy July 4, 1924, weekend, Cardini was running low on regular menu items, so he bluffed his way into culinary history by concocting a “special” tableside salad from hearts of romaine lettuce, eggs, and the Italian pantry staples on hand. Thus, Caesar salad was born. Customers were encouraged to pick up the long romaine leaves with their fingers to eat them. This only added to the mystique of Caesar’s new salad.
Although Cardini tried to keep his dressing recipe secret, restaurants in Hollywood and throughout Los Angeles soon began serving their versions of Caesar salad, most of which included mashed anchovies in the dressing. According to Cardini, the original Caesar salad had no anchovies but rather acquired its faint anchovy flavor from Worcestershire sauce. Today the Caesar salad—complete with anchovies—is one of North America’s most popular dishes.
HOLLYWOOD COBB SALAD LUNCH MAIN COURSE
Portions: 1
Portion size: about 10 oz (300 g)
INGREDIENTS
U.S.
METRIC
Torn iceberg lettuce
1 oz
30 g
Torn romaine lettuce
1½ oz
45 g
Watercress, large stems removed
1½ oz
45 g
Classic French Vinaigrette (p. 32), made with white wine vinegar and 1 tsp (5 mL) sugar
3 fl oz
90 mL
Cooked chicken breast, cut in ⅜-in. (1-cm) dice
1½ oz
45 g
Tomatoes, seeded and cut in ⅜-in. (1-cm) dice
2 oz
60 g
Crisp-cooked crumbled bacon
½ oz
15 g
Crumbled blue cheese
½ oz
15 g
Hard-cooked egg, coarse chopped
1½ oz
45 g
Small radish tulip (p. 716)
1
1
PROCEDURE
FINISHING AND PLATING
Portions: 1
Portion size: about 10 oz (300 g)
INGREDIENTS
U.S.
METRIC
Torn iceberg lettuce
1 oz
30 g
Torn romaine lettuce
1½ oz
45 g
Watercress, large stems removed
1½ oz
45 g
Classic French Vinaigrette (p. 32), made with white wine vinegar and 1 tsp (5 mL) sugar
3 fl oz
90 mL
Cooked chicken breast, cut in ⅜-in. (1-cm) dice
1½ oz
45 g
Tomatoes, seeded and cut in ⅜-in. (1-cm) dice
2 oz
60 g
Crisp-cooked crumbled bacon
½ oz
15 g
Crumbled blue cheese
½ oz
15 g
Hard-cooked egg, coarse chopped
1½ oz
45 g
Small radish tulip (p. 716)
1
1
PROCEDURE
FINISHING AND PLATING
- 1. Toss the greens with just enough vinaigrette to coat lightly.
- 2. Mound the greens in a volcano shape on a cool 10-in. (25-cm) plate.
- 3. Toss the chicken with just enough vinaigrette to coat.
- 4. Toss the tomatoes with just enough vinaigrette to coat.
- 5. In the order listed, arrange the garnishes in vertical stripes around the greens mound to look like lava flowing from a volcano.
- 6. Place the radish tulip on top.
- 7. Serve the remaining vinaigrette in a small sauceboat.
CLASSIC SALADE NIÇOISE [suh-LAHD nee-SWAHZ] LUNCH MAIN COURSE
Portions: 1
Portion size: about 12 oz (350 g)
INGREDIENTS
U.S.
METRIC
Romaine lettuce leaves, tops only
3 to 5
3 to 5
Mediterranean Tuna Salad ( p. 161 )
5 fl oz
150 mL
French Potato Salad ( p. 145 )
4 fl oz
120 mL
Green Beans Vinaigrette ( p. 139 )
about 4 oz
about 120 g
Vine-ripe tomato
3 wedges
3 wedges
Hard-cooked egg wedges
3
3
Niçoise olives
5
5
Oil-cured anchovy fillet, halved lengthwise
1
1
Minced parsley
½ tsp
3 mL
Brunoise red bell pepper
1 tsp
5 mL
Classic French Vinaigrette ( p. 32 )
2 fl oz
60 mL
PROCEDURE
PLATING
Portions: 1
Portion size: about 12 oz (350 g)
INGREDIENTS
U.S.
METRIC
Romaine lettuce leaves, tops only
3 to 5
3 to 5
Mediterranean Tuna Salad ( p. 161 )
5 fl oz
150 mL
French Potato Salad ( p. 145 )
4 fl oz
120 mL
Green Beans Vinaigrette ( p. 139 )
about 4 oz
about 120 g
Vine-ripe tomato
3 wedges
3 wedges
Hard-cooked egg wedges
3
3
Niçoise olives
5
5
Oil-cured anchovy fillet, halved lengthwise
1
1
Minced parsley
½ tsp
3 mL
Brunoise red bell pepper
1 tsp
5 mL
Classic French Vinaigrette ( p. 32 )
2 fl oz
60 mL
PROCEDURE
PLATING
- 1. Place the romaine leaves on a cool 10-in. (25-cm) plate in a spoke pattern.
- 2. Mound the tuna salad, potato salad, and green bean salad on the leaves in the center of the plate.
- 3. Arrange the tomato wedges and eggs between the salads.
- 4. Garnish the plate well with the olives.
- 5. Arrange the anchovy halves in an X pattern on the tuna salad.
- 6. Place a dot of parsley at the intersection of the X.
- 7. Place a dot of red bell pepper on the potato salad.
- 8. Serve the vinaigrette in a small sauceboat or ramekin.
TRADITIONAL TUNA SALAD LUNCH MAIN COURSE
Yield: 1 qt (1 L), about 2 lb (1 kg)
Portions: varies according to application
Portion size: varies according to application
INGREDIENTS
U.S.
METRIC
Mayonnaise (p. 41), or commercial
7 fl oz
225 mL
Sweet pickle relish
1 fl oz
30 mL
Prepared yellow mustard
2 tsp
10 mL
Worcestershire sauce
½ tsp
3 mL
Bottled hot sauce
to taste
to taste
Water-packed white tuna
28 oz can
800 g can
Peeled celery, ⅜-in. (1-cm) dice
3 oz
90 g
Chopped scallions
1 oz
30 g
Chopped parsley
¼ oz
7 g
Lettuce and other garnishes
as needed
as needed
PROCEDURE
PREPARATION
Refrigerate in a freshly sanitized, covered container up to 3 days.
PLATING
Yield: 1 qt (1 L), about 2 lb (1 kg)
Portions: varies according to application
Portion size: varies according to application
INGREDIENTS
U.S.
METRIC
Mayonnaise (p. 41), or commercial
7 fl oz
225 mL
Sweet pickle relish
1 fl oz
30 mL
Prepared yellow mustard
2 tsp
10 mL
Worcestershire sauce
½ tsp
3 mL
Bottled hot sauce
to taste
to taste
Water-packed white tuna
28 oz can
800 g can
Peeled celery, ⅜-in. (1-cm) dice
3 oz
90 g
Chopped scallions
1 oz
30 g
Chopped parsley
¼ oz
7 g
Lettuce and other garnishes
as needed
as needed
PROCEDURE
PREPARATION
- 1. Combine the mayonnaise with the relish, mustard, Worcestershire sauce, and hot sauce.
- 2. Drain the tuna very well, place in a bowl, and flake it apart.
- 3. Mix with the mayonnaise, celery, scallions, and parsley.
- 4. Taste and correct the seasoning.
- 5. Refrigerate ½–1 hour, then taste and correct the seasonings and texture.
Refrigerate in a freshly sanitized, covered container up to 3 days.
PLATING
- 6. Serve on a liner leaf or bed of lettuce with garnishes. –or– Use as a sandwich filling.
FRENCH POTATO SALAD SIDE DISH
Yield: 1 qt (1 L), about 2 lb (1 kg)
Portions: 6–8
Portion size: 4–5 fl oz (120–150 mL), 4–5 oz (120–150 g)
INGREDIENTS
U.S.
METRIC
All-purpose potatoes
1½ lb
750 g
Kosher salt
to taste
to taste
White wine
2 fl oz
60 mL
Thick Mustard Vinaigrette ( p. 33 )
6 fl oz
180 mL
Slivered shallots
1½ oz
45 g
Chopped parsley
¼ oz
7 g
PROCEDURE
PREPARATION
Store at cool room temperature up to 2½ hours. Refrigerate up to 2 days, but bring to room temperature to serve.
PLATING
3. Place in individual dishes, or add to a plate as a component.
Yield: 1 qt (1 L), about 2 lb (1 kg)
Portions: 6–8
Portion size: 4–5 fl oz (120–150 mL), 4–5 oz (120–150 g)
INGREDIENTS
U.S.
METRIC
All-purpose potatoes
1½ lb
750 g
Kosher salt
to taste
to taste
White wine
2 fl oz
60 mL
Thick Mustard Vinaigrette ( p. 33 )
6 fl oz
180 mL
Slivered shallots
1½ oz
45 g
Chopped parsley
¼ oz
7 g
PROCEDURE
PREPARATION
- 1. Cut the potatoes into ¾-in. (2-cm) dice.
- 2. Prepare according to the Prefabrication Method of the Procedures for Making Potato Salads, page 143.
Store at cool room temperature up to 2½ hours. Refrigerate up to 2 days, but bring to room temperature to serve.
PLATING
3. Place in individual dishes, or add to a plate as a component.
- 4. Garnish each serving with parsley.
GREEN BEANS VINAIGRETTE SIDE DISH
Yield: 1 qt (1 L), about 24 oz (720 g)
Portions: 6–8
Portion size: 4–5 fl oz (120–150 mL), 3–4 oz (90–120 g)
INGREDIENTS
U.S.
METRIC
Fresh, young green beans
1½ lb
750 g
Thick Mustard Vinaigrette ( p. 33 )
6 fl oz
180 mL
Fine slivered shallots
2½ oz
75 g
Kosher salt
to taste
to taste
PROCEDURE
PREPARATION
Store refrigerated up to 3 hours only. If held longer, the beans will still taste good, but they will be discolored.
PLATING
5. Place in individual dishes, or add to a plate as a component.
THICK MUSTARD VINAIGRETTEYield: 8 fl oz (240 ml)
Portion size: varies
INGREDIENT
U.S.
METRIC
Minced shallot
½ oz
15g
Minced fresh garlic
¼ oz
7g
Dijon mustard
2 fl oz
60 mL
Poultry glace
2 tbsp
30 mL
Brown sugar
1 tsp
5 mL
Kosher salt
to taste
to taste
White wine vinegar
1½ fl oz
45 mL
Pure, golden olive oil (not extra-virgin)
5 fl oz
150 mL
PROCEDURE
PREPARATION
Store in a freshly sanitized squeeze bottle or nonreactive container at room temperature up to 3 hours or refrigerated up to 1 week.
Yield: 1 qt (1 L), about 24 oz (720 g)
Portions: 6–8
Portion size: 4–5 fl oz (120–150 mL), 3–4 oz (90–120 g)
INGREDIENTS
U.S.
METRIC
Fresh, young green beans
1½ lb
750 g
Thick Mustard Vinaigrette ( p. 33 )
6 fl oz
180 mL
Fine slivered shallots
2½ oz
75 g
Kosher salt
to taste
to taste
PROCEDURE
PREPARATION
- 1. Trim the stem end of the green beans. Unless the pointed tips are wiry or discolored, leave them intact.
- 2. Blanch the beans à point (p. 91), refresh, and blot dry in towels.
- 3. Toss with the vinaigrette and the shallots.
- 4. Taste and season with salt if needed.
Store refrigerated up to 3 hours only. If held longer, the beans will still taste good, but they will be discolored.
PLATING
5. Place in individual dishes, or add to a plate as a component.
THICK MUSTARD VINAIGRETTEYield: 8 fl oz (240 ml)
Portion size: varies
INGREDIENT
U.S.
METRIC
Minced shallot
½ oz
15g
Minced fresh garlic
¼ oz
7g
Dijon mustard
2 fl oz
60 mL
Poultry glace
2 tbsp
30 mL
Brown sugar
1 tsp
5 mL
Kosher salt
to taste
to taste
White wine vinegar
1½ fl oz
45 mL
Pure, golden olive oil (not extra-virgin)
5 fl oz
150 mL
PROCEDURE
PREPARATION
- 1. Mix ingredients using the Basic (p. 29) or Blender/Processor (p. 29) Procedure.
- 2. Taste and correct the seasoning.
Store in a freshly sanitized squeeze bottle or nonreactive container at room temperature up to 3 hours or refrigerated up to 1 week.
GRAVLAX
Yield: about 6 lb (3 kg) EP
Portions: 48
Portions: 2 oz (60 g)
INGREDIENTS
U.S.
METRIC
Salmon fillet, skin on
8 lb (2 4-lb sides)
4 kg (2 2-kg sides)
Fresh lemon juice
4 fl oz
120 mL
Aquavit (optional)
2 fl oz
60 mL
Kosher salt
12 oz
360 g
Sugar
6 oz
180 g
Cracked black pepper
¼ oz
7 g
Fresh dill leaves and stems, chopped coarse
1½ oz
45 g
PROCEDURE
DAY 1: FABRICATION AND CURE APPLICATION
Yield: about 6 lb (3 kg) EP
Portions: 48
Portions: 2 oz (60 g)
INGREDIENTS
U.S.
METRIC
Salmon fillet, skin on
8 lb (2 4-lb sides)
4 kg (2 2-kg sides)
Fresh lemon juice
4 fl oz
120 mL
Aquavit (optional)
2 fl oz
60 mL
Kosher salt
12 oz
360 g
Sugar
6 oz
180 g
Cracked black pepper
¼ oz
7 g
Fresh dill leaves and stems, chopped coarse
1½ oz
45 g
PROCEDURE
DAY 1: FABRICATION AND CURE APPLICATION
- 1. Place the salmon sides on a cutting board skin-side down. Using tweezers or needlenose pliers, remove the pin bones (A), following the anatomy of the fish and being careful not to shred the flesh.
- 2. Wash the salmon sides in cool water to remove any scales or debris. Blot it dry with a clean towel.
- 3. Place a large piece of cheesecloth on your work surface and place the salmon sides, skin-side down, on the cheesecloth.
- 4. Sprinkle the salmon flesh evenly with the lemon juice and aquavit, if you are using it.
- 5. Mix the salt, sugar, and pepper to make the dry cure compound.
- 6. Spread the dry cure compound on the flesh of the salmon sides, applying less on the smaller ends (B).
- 10. Place a 2-in. (5-cm) deep perforated hotel pan in a 4-in. (10-cm) deep solid hotel pan. Place the salmon in the pan and drape the top loosely with plastic film. Place a solid hotel pan on top of the plastic-covered fish and fill the top pan with 10 lb (5 kg) evenly placed weights.
- 11. Place the pan in the refrigerator for 24 hours.
- 12. Take the pans out of the refrigerator and remove the weighted pan and the perforated pan holding the salmon.
- 13. Turn the salmon over and replace the plastic film.
- 14. Drain the liquid from the bottom pan and rinse it out.
- 15. Replace the perforated pan in the drip pan, cover with fresh plastic film, and replace the weighted pan on top.
- 16. Refrigerate for 24 more hours.
- 17. Repeat the Day 2 maintenance steps.
- 18. Repeat the Day 2 maintenance steps.
- 19. Check the cure by pressing gently on the salmon. The flesh should feel firm throughout. If the cure is complete, unwrap the salmon and brush off the cure. (If the center still feels squishy, rewrap the salmon and continue to cure for 1 more day.)
- 20. Place the gravlax, skin-side down, on a rack set over a drip pan and air-dry it, unwrapped, in the refrigerator for 3 hours.
- 21. Wrap the salmon sides individually in butcher paper or parchment.
Refrigerate up to 5 additional days.
Pear Salad
Yield: 4 servings Ingredient
Amount
Procedure
U.S.
Metric
Pears, cored and halved
2
2
Preheat the oven to 350°F (177°C).
Line a half-sheet pan with parchment. Place the pears on the parchment, cut side down. Drizzle a little water over the parchment. Roast the pears until tender, 15 to 20 minutes, depending on ripeness. Remove from the oven and cool. Carefully peel the pears. Cut each half in half. Cut each quarter into very thin slices, leaving the pear attached at the top so you will be able to fan out the pear. Place on a plate, cover, and refrigerate until needed.
Dried cherries
2 Tbsp
Place the cherries and wine in a small pan. Bring to a simmer, remove from the heat, and let the cherries plump. Drain and reserve the cherries.
Port wine
2 oz
60 mL
Pears, skin on, cored
2
2
Use a mandoline to thinly slice rounds of pear from the bottom of the pear. Toss with enough of the pear vinaigrette to lightly coat.
Pear Vinaigrette (see recipe earlier in this chapter)
as needed
as needed
Baby arugula, washed and dried
2 c
Toss the arugula lightly with the pear vinaigrette.
Season with salt and pepper.
Salt
to taste
to taste
Pepper
to taste
to taste
Bacon, crisp, crumbled
2 oz
56 g
On a rectangular plate, make a circular fan of the pear slices, evenly overlapping them. Place about 2 ounces (56 grams) of the dressed arugula on top of the pears. Sprinkle about 1 teaspoon (5 milliliters) crumbled bacon over the arugula. Garnish with a slice of Blue Cheese Tart, a roasted pear fan, about 1 teaspoon (5 milliliters) rehydrated cherries, and some Port Wine Reduction.
Blue Cheese Tart (see recipe earlier in this chapter)
4
4
Port Wine Reduction (see recipe earlier in this chapter)
2 oz
60 mL
Yield: 4 servings Ingredient
Amount
Procedure
U.S.
Metric
Pears, cored and halved
2
2
Preheat the oven to 350°F (177°C).
Line a half-sheet pan with parchment. Place the pears on the parchment, cut side down. Drizzle a little water over the parchment. Roast the pears until tender, 15 to 20 minutes, depending on ripeness. Remove from the oven and cool. Carefully peel the pears. Cut each half in half. Cut each quarter into very thin slices, leaving the pear attached at the top so you will be able to fan out the pear. Place on a plate, cover, and refrigerate until needed.
Dried cherries
2 Tbsp
Place the cherries and wine in a small pan. Bring to a simmer, remove from the heat, and let the cherries plump. Drain and reserve the cherries.
Port wine
2 oz
60 mL
Pears, skin on, cored
2
2
Use a mandoline to thinly slice rounds of pear from the bottom of the pear. Toss with enough of the pear vinaigrette to lightly coat.
Pear Vinaigrette (see recipe earlier in this chapter)
as needed
as needed
Baby arugula, washed and dried
2 c
Toss the arugula lightly with the pear vinaigrette.
Season with salt and pepper.
Salt
to taste
to taste
Pepper
to taste
to taste
Bacon, crisp, crumbled
2 oz
56 g
On a rectangular plate, make a circular fan of the pear slices, evenly overlapping them. Place about 2 ounces (56 grams) of the dressed arugula on top of the pears. Sprinkle about 1 teaspoon (5 milliliters) crumbled bacon over the arugula. Garnish with a slice of Blue Cheese Tart, a roasted pear fan, about 1 teaspoon (5 milliliters) rehydrated cherries, and some Port Wine Reduction.
Blue Cheese Tart (see recipe earlier in this chapter)
4
4
Port Wine Reduction (see recipe earlier in this chapter)
2 oz
60 mL
Pear Vinaigrette
Yield: 1 1/2 cups, 12 ounces (360 milliliters)
Ingredient
Amount
Procedure
U.S.
Metric
Olive oil
1 oz
30 mL
Heat the olive oil in a small pan over low heat. Add the shallot and sweat for 1 minute. Add the pear and cook until soft, 3 to 5 minutes.
Shallot, minced
2 tsp
Pear, peeled and roughly chopped
4 oz
112 g
Apple cider vinegar
2 oz
30 mL
Add the vinegar and sugar. Stir well and cook for 1 minute. Remove from the heat.
Granulated sugar
1 tsp
Dijon mustard
1 tsp
Mix in the mustard, lemon juice, and thyme. Transfer the mixture to a blender.
Lemon juice
1 oz
30 mL
Fresh thyme leaves
1 tsp
Olive oil
4 oz
120 mL
Start the blender and drizzle in the olive oil in a slow, steady stream to make an emulsified dressing.
Salt
to taste
to taste
Season with salt and pepper. The consistency can be adjusted with a little water or pear juice.
Pepper
to taste
to taste
Yield: 1 1/2 cups, 12 ounces (360 milliliters)
Ingredient
Amount
Procedure
U.S.
Metric
Olive oil
1 oz
30 mL
Heat the olive oil in a small pan over low heat. Add the shallot and sweat for 1 minute. Add the pear and cook until soft, 3 to 5 minutes.
Shallot, minced
2 tsp
Pear, peeled and roughly chopped
4 oz
112 g
Apple cider vinegar
2 oz
30 mL
Add the vinegar and sugar. Stir well and cook for 1 minute. Remove from the heat.
Granulated sugar
1 tsp
Dijon mustard
1 tsp
Mix in the mustard, lemon juice, and thyme. Transfer the mixture to a blender.
Lemon juice
1 oz
30 mL
Fresh thyme leaves
1 tsp
Olive oil
4 oz
120 mL
Start the blender and drizzle in the olive oil in a slow, steady stream to make an emulsified dressing.
Salt
to taste
to taste
Season with salt and pepper. The consistency can be adjusted with a little water or pear juice.
Pepper
to taste
to taste
Port Wine Reduction
Yield: 4 servings
Ingredient
Amount
Procedure
U.S.
Metric
Pear, peeled and roughly chopped
4 oz
112 g
Combine all of the ingredients in a small saucepan and bring to a simmer. Simmer over low heat for 10 to 15 minutes to infuse the flavors.
Strain and return to a clean pan. Simmer over medium-low heat until thickened to the consistency of syrup. Keep in mind that the reduction will become even thicker as it cools. Remove from the pan and reserve.
Pear or apple juice
4 oz
120 mL
Port wine
4 oz
120 mL
Fresh thyme sprig
1
1
Honey
1 oz
30 mL
Yield: 4 servings
Ingredient
Amount
Procedure
U.S.
Metric
Pear, peeled and roughly chopped
4 oz
112 g
Combine all of the ingredients in a small saucepan and bring to a simmer. Simmer over low heat for 10 to 15 minutes to infuse the flavors.
Strain and return to a clean pan. Simmer over medium-low heat until thickened to the consistency of syrup. Keep in mind that the reduction will become even thicker as it cools. Remove from the pan and reserve.
Pear or apple juice
4 oz
120 mL
Port wine
4 oz
120 mL
Fresh thyme sprig
1
1
Honey
1 oz
30 mL
Blue Cheese Tart for Pear Salad
Yield: 4 servings
Ingredient
Amount
Procedure
U.S.
Metric
Tart shells, parbaked (see Goat Cheese and Roasted Tomato Tart recipe in Chapter 21, Hors d’Oeuvres, Appetizers, and International Small Foods)
4
4
Preheat the oven to 375°F (191°C).
Place the tart shells on a half-sheet pan.
Heavy cream
4 oz
120 mL
Combine the cream, egg, cheese, thyme, salt, and pepper in a blender and blend until smooth, about 30 seconds.
Egg
1
1
Blue cheese
1 oz
28 g
Fresh thyme leaves
1 tsp
Salt
1/4 tsp
Pepper
1/8 tsp
Port wine
2 tsp
Add the wine and pulse the blender to mix. Evenly fill the tart shells three-fourths full.
Walnuts, chopped
2 Tbsp
Evenly distribute the nuts among the tart shells. Bake the tarts until they are set and starting to brown, about 15 minutes. Remove and cool to room temperature.
Yield: 4 servings
Ingredient
Amount
Procedure
U.S.
Metric
Tart shells, parbaked (see Goat Cheese and Roasted Tomato Tart recipe in Chapter 21, Hors d’Oeuvres, Appetizers, and International Small Foods)
4
4
Preheat the oven to 375°F (191°C).
Place the tart shells on a half-sheet pan.
Heavy cream
4 oz
120 mL
Combine the cream, egg, cheese, thyme, salt, and pepper in a blender and blend until smooth, about 30 seconds.
Egg
1
1
Blue cheese
1 oz
28 g
Fresh thyme leaves
1 tsp
Salt
1/4 tsp
Pepper
1/8 tsp
Port wine
2 tsp
Add the wine and pulse the blender to mix. Evenly fill the tart shells three-fourths full.
Walnuts, chopped
2 Tbsp
Evenly distribute the nuts among the tart shells. Bake the tarts until they are set and starting to brown, about 15 minutes. Remove and cool to room temperature.
Goat Cheese and Roasted Tomato Tart
Yield: 4 servings
Ingredient
Amount
Procedure
U.S
Metric
Pastry Crust
All-purpose flour
8 oz
224 g
Combine the flour, butter, and salt in a food processor or medium bowl.
Process for 10 to 12 seconds, or work together with your fingertips until the mix resembles coarse meal.
Add the egg yolks and ice water, and pulse 12 to 14 times, or mix briskly with your fingertips until the dough just comes together. Remove the dough from the processor or bowl. Knead for 2 minutes between the palms of your hands, forming the dough into a ball. Press the dough down into a disc and wrap in plastic wrap. Refrigerate for 2 hours or overnight.
Preheat the oven to 375°F (190°C).
Line a half-sheet tray with parchment.
Remove the dough from the refrigerator and allow it to soften at room temperature until just malleable to work with.
On a well-floured work surface, roll out the dough with a floured rolling pin to 1/8 inch (0.6 centimeter) thick.
Cut to fit two 4-inch (10-centimeter) round tart pans.
Line the tart pans with dough. Make sure the interior edge is even and pressed into bottoms.
Dock the uncooked crust.
Weight with parchment and dried beans.
Bake in the center of the oven for 12 to 15 minutes, or until golden-brown.
Egg yolk, beaten with 1 tsp water
Unsalted butter, small cubes, slightly softened
3 oz
84 g
Kosher salt
1 tsp
Egg yolks
2
2
Ice water
3 oz
90ml.
Egg yolk, beaten with 1 tsp water
1
1
Remove the tarts from the baking sheet and brush with the egg wash.
For the Custard
Heavy cream
4 oz
120 ml
Blend the cream and egg.
Season with salt and white pepper.
Divide the wilted spinach among the tart shells.
Pour 3 ounces (90 milliliters) of the custard mix into each prebaked tart shell.
Bake the tarts for 15 to 20 minutes, until the custard is set. Remove.
Egg
1
1
Salt
to taste
to taste
White pepper
to taste
to taste
Spinach, wilted, seasoned, and drained
4 oz
112 g
Roasted Tomatoes (see recipe in Chapter 8, Fruit and Vegetable Cookery)
4 oz
112 g
Arrange the tomatoes on the tarts, keeping in mind that the tarts will be cut in half for plating.
Sprinkle with the goat cheese.
Finish in the oven until the cheese melts and the tomatoes are hot. About 5 minutes.
Remove from the oven and let sit at room temperature for 5 to 10 minutes. Cut each tart in half with a very sharp knife.
Serve warm.
Goat cheese, crumbled
Yield: 4 servings
Ingredient
Amount
Procedure
U.S
Metric
Pastry Crust
All-purpose flour
8 oz
224 g
Combine the flour, butter, and salt in a food processor or medium bowl.
Process for 10 to 12 seconds, or work together with your fingertips until the mix resembles coarse meal.
Add the egg yolks and ice water, and pulse 12 to 14 times, or mix briskly with your fingertips until the dough just comes together. Remove the dough from the processor or bowl. Knead for 2 minutes between the palms of your hands, forming the dough into a ball. Press the dough down into a disc and wrap in plastic wrap. Refrigerate for 2 hours or overnight.
Preheat the oven to 375°F (190°C).
Line a half-sheet tray with parchment.
Remove the dough from the refrigerator and allow it to soften at room temperature until just malleable to work with.
On a well-floured work surface, roll out the dough with a floured rolling pin to 1/8 inch (0.6 centimeter) thick.
Cut to fit two 4-inch (10-centimeter) round tart pans.
Line the tart pans with dough. Make sure the interior edge is even and pressed into bottoms.
Dock the uncooked crust.
Weight with parchment and dried beans.
Bake in the center of the oven for 12 to 15 minutes, or until golden-brown.
Egg yolk, beaten with 1 tsp water
Unsalted butter, small cubes, slightly softened
3 oz
84 g
Kosher salt
1 tsp
Egg yolks
2
2
Ice water
3 oz
90ml.
Egg yolk, beaten with 1 tsp water
1
1
Remove the tarts from the baking sheet and brush with the egg wash.
For the Custard
Heavy cream
4 oz
120 ml
Blend the cream and egg.
Season with salt and white pepper.
Divide the wilted spinach among the tart shells.
Pour 3 ounces (90 milliliters) of the custard mix into each prebaked tart shell.
Bake the tarts for 15 to 20 minutes, until the custard is set. Remove.
Egg
1
1
Salt
to taste
to taste
White pepper
to taste
to taste
Spinach, wilted, seasoned, and drained
4 oz
112 g
Roasted Tomatoes (see recipe in Chapter 8, Fruit and Vegetable Cookery)
4 oz
112 g
Arrange the tomatoes on the tarts, keeping in mind that the tarts will be cut in half for plating.
Sprinkle with the goat cheese.
Finish in the oven until the cheese melts and the tomatoes are hot. About 5 minutes.
Remove from the oven and let sit at room temperature for 5 to 10 minutes. Cut each tart in half with a very sharp knife.
Serve warm.
Goat cheese, crumbled
FRENCH LENTIL SALAD SIDE DISH
Yield: about 1 qt (1 L), about 26 oz (780 g)
Portions: 6–8
Portion size: 4–5 fl oz (120–150 mL), 3–4 oz (90–120 g)
INGREDIENTS
U.S.
METRIC
French (Le Puy) green lentils
8 oz
240 g
Water
as needed
as needed
Poultry Stock ( p. 749 )
8 fl oz
240 m
Extra-virgin olive oil
2 fl oz
60 mL
Smoked slab bacon, in one slice
1 oz
30 g
Whole garlic cloves, smashed and peeled
2
2
Fresh thyme
1 sprig
1 sprig
Yellow onion, in one piece
2 oz
60 g
Clove
1
1
Sherry Vinaigrette ( p. 32 )
3 fl oz
90 mL
Chopped shallot
1½ oz
45 g
Chopped parsley
½ oz
15 g
Red bell pepper, cut brunoise
1 oz
30 g
PROCEDURE
PREPARATION
HOLD
Refrigerate in a freshly sanitized, covered container up to 4 days.
FINISHING
Yield: about 1 qt (1 L), about 26 oz (780 g)
Portions: 6–8
Portion size: 4–5 fl oz (120–150 mL), 3–4 oz (90–120 g)
INGREDIENTS
U.S.
METRIC
French (Le Puy) green lentils
8 oz
240 g
Water
as needed
as needed
Poultry Stock ( p. 749 )
8 fl oz
240 m
Extra-virgin olive oil
2 fl oz
60 mL
Smoked slab bacon, in one slice
1 oz
30 g
Whole garlic cloves, smashed and peeled
2
2
Fresh thyme
1 sprig
1 sprig
Yellow onion, in one piece
2 oz
60 g
Clove
1
1
Sherry Vinaigrette ( p. 32 )
3 fl oz
90 mL
Chopped shallot
1½ oz
45 g
Chopped parsley
½ oz
15 g
Red bell pepper, cut brunoise
1 oz
30 g
PROCEDURE
PREPARATION
- 1. Place the lentils in a saucepan with water to cover to twice their depth. Bring to a simmer, then drain off the water.
- 2. Add fresh water and repeat.
- 3. Repeat again, draining well after the last simmer (see Note).
- 4. Add the stock, oil, bacon, garlic, and thyme to the pan.
- 5. Stick the clove into the onion and add it to the pan, along with enough water to cover by ½ in. (2 cm).
- 6. Bring to the simmer and cook partially covered, checking the water level often, about 10–20 minutes or more, until the lentils are tender but not soft. Add water if necessary.
- 7. Taste and add salt if necessary.
- 8. Prepare an ice bain-marie.
- 9. Cool the lentils to room temperature by placing the pan in the ice bain-marie.
- 10. Drain and discard the cooking liquid. Pick out and discard the whole seasonings and bacon.
- 11. Toss the lentils with the vinaigrette and shallots and allow to mellow at room temperature 1 hour.
- 12. Correct the seasoning.
HOLD
Refrigerate in a freshly sanitized, covered container up to 4 days.
FINISHING
- 13. Mix parsley into each serving.
- 14. Place in individual dishes, or add to a plate as a component. Top each portion with a sprinkling of brunoise red bell pepper.
CLASSIC FRENCH VINAIGRETTE
Yield: 8 fl oz (240 ml)
Portion size: varies
INGREDIENTS
U.S.
METRIC
Minced shallot
½ oz
15 g
Minced fresh garlic
⅛ oz
4 g
Dijon mustard
½ fl oz
15 mL
Kosher salt
to taste
to taste
Red or white wine vinegar
2 fl oz
60 mL
Pure, golden olive oil (not extra-virgin)
5 fl oz
150 mL
PROCEDURE
PREPARATION
1. Mix ingredients using the Basic (p. 29) or Blender/Processor (p. 29) Procedure.
Store in a freshly sanitized squeeze bottle or nonreactive container at room temperature up to 3 hours or refrigerated up to 1 week. Bring to room temperature before using.
Yield: 8 fl oz (240 ml)
Portion size: varies
INGREDIENTS
U.S.
METRIC
Minced shallot
½ oz
15 g
Minced fresh garlic
⅛ oz
4 g
Dijon mustard
½ fl oz
15 mL
Kosher salt
to taste
to taste
Red or white wine vinegar
2 fl oz
60 mL
Pure, golden olive oil (not extra-virgin)
5 fl oz
150 mL
PROCEDURE
PREPARATION
1. Mix ingredients using the Basic (p. 29) or Blender/Processor (p. 29) Procedure.
- 2. Taste and correct the seasoning.
Store in a freshly sanitized squeeze bottle or nonreactive container at room temperature up to 3 hours or refrigerated up to 1 week. Bring to room temperature before using.
Mixed Bean Salad with Red Wine Vinegar Cream and Duck Confit
Yield: 4 servings
Ingredient
Amount
Procedure
U.S.
Metric
Haricots verts, ends removed, 1-in. (2.5-cm) lengths
6 oz
168 g
Blanch the haricots verts in salted boiling water until they are just cooked through, 2 to 4 minutes. Shock, drain, and dry.
Place the haricots verts and the pinto, kidney, and cranberry beans in a bowl. Add the carrot, shallot, olive oil, lemon juice, parsley, salt, and pepper. Mix well. Taste and adjust the seasoning.
Pinto beans, cooked
2 oz
56 g
Kidney beans, cooked
2 oz
56 g
Cranberry beans, cooked
2 oz
56 g
Carrot, 1/8 × 1/8 × 2-in. (0.3 × 0.3 × 5-cm) pieces
2 oz
56 g
Shallot, minced
1 tsp
Olive oil
2 oz
60 mL
Lemon juice
1 oz
30 mL
Fresh parsley, finely chopped
1 tsp
Salt
to taste
to taste
Black pepper, freshly ground
to taste
to taste
Red Wine Vinegar Cream
Heavy cream
3 oz
90 mL
Whisk the cream in a bowl set over a larger bowl of ice just until it thickens slightly.
Fold in the vinegar and season with salt and pepper.
Do not overbeat the cream.
Red wine vinegar
1 tsp
5 mL
Kosher salt
1/4 tsp
Black pepper, freshly ground
to taste
to taste
Garnish
Duck Confit (see recipe in Chapter 22, Charcuterie)
2 oz
56 g
In a small sauté pan over medium heat, quickly crisp the Duck Confit.
Place about 2 ounces (56 grams) of the mixed bean salad in the center of a small plate. Top with about 1 teaspoon (5 milliliters) of the Red Wine Vinegar Cream and a crisp Duck Confit.
Yield: 4 servings
Ingredient
Amount
Procedure
U.S.
Metric
Haricots verts, ends removed, 1-in. (2.5-cm) lengths
6 oz
168 g
Blanch the haricots verts in salted boiling water until they are just cooked through, 2 to 4 minutes. Shock, drain, and dry.
Place the haricots verts and the pinto, kidney, and cranberry beans in a bowl. Add the carrot, shallot, olive oil, lemon juice, parsley, salt, and pepper. Mix well. Taste and adjust the seasoning.
Pinto beans, cooked
2 oz
56 g
Kidney beans, cooked
2 oz
56 g
Cranberry beans, cooked
2 oz
56 g
Carrot, 1/8 × 1/8 × 2-in. (0.3 × 0.3 × 5-cm) pieces
2 oz
56 g
Shallot, minced
1 tsp
Olive oil
2 oz
60 mL
Lemon juice
1 oz
30 mL
Fresh parsley, finely chopped
1 tsp
Salt
to taste
to taste
Black pepper, freshly ground
to taste
to taste
Red Wine Vinegar Cream
Heavy cream
3 oz
90 mL
Whisk the cream in a bowl set over a larger bowl of ice just until it thickens slightly.
Fold in the vinegar and season with salt and pepper.
Do not overbeat the cream.
Red wine vinegar
1 tsp
5 mL
Kosher salt
1/4 tsp
Black pepper, freshly ground
to taste
to taste
Garnish
Duck Confit (see recipe in Chapter 22, Charcuterie)
2 oz
56 g
In a small sauté pan over medium heat, quickly crisp the Duck Confit.
Place about 2 ounces (56 grams) of the mixed bean salad in the center of a small plate. Top with about 1 teaspoon (5 milliliters) of the Red Wine Vinegar Cream and a crisp Duck Confit.