Chilled Blackberry Yogurt Soup
Yield: 4 servings
Ingredient
Amount
Procedure
U.S.
Metric
Blackberries, washed
8 oz
224 g
Combine the blackberries, sugar, water, lemons, cinnamon, and cloves in a saucepan over medium heat. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
Remove the cinnamon stick, cloves, and lemons. The lemon slices can be studded with the cloves for easy removal.
Purée the soup in a food processor, blender, or food mill and run through a fine strainer.
Granulated sugar
4 oz
112 g
Cold water
16 oz
480 mL
Fresh lemons, thinly sliced, seeds removed
2
2
Cinnamon stick, 1/2 in. (1.2 cm)
1
1
Whole cloves
2
2
Plain yogurt (low-fat, if desired)
16 oz
480 mL
Add yogurt and mix until well blended.
Chill thoroughly and adjust the flavoring with additional sugar or lemon juice.
Chill thoroughly before serving. Serve in a chilled bowl.
Yield: 4 servings
Ingredient
Amount
Procedure
U.S.
Metric
Blackberries, washed
8 oz
224 g
Combine the blackberries, sugar, water, lemons, cinnamon, and cloves in a saucepan over medium heat. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
Remove the cinnamon stick, cloves, and lemons. The lemon slices can be studded with the cloves for easy removal.
Purée the soup in a food processor, blender, or food mill and run through a fine strainer.
Granulated sugar
4 oz
112 g
Cold water
16 oz
480 mL
Fresh lemons, thinly sliced, seeds removed
2
2
Cinnamon stick, 1/2 in. (1.2 cm)
1
1
Whole cloves
2
2
Plain yogurt (low-fat, if desired)
16 oz
480 mL
Add yogurt and mix until well blended.
Chill thoroughly and adjust the flavoring with additional sugar or lemon juice.
Chill thoroughly before serving. Serve in a chilled bowl.
CRISP-FRIED VEGETABLE CHIPS
Yield: varies, about 12 oz (360 g)
INGREDIENTS
U.S.
METRIC
Russet potatoes, sweet potatoes, plantains, taro,
1 lb
0.5 kg
yams, or other starchy vegetables Vegetable oil or frying compound
as needed
as needed
Popcorn salt or fine salt
as needed
as needed
PROCEDURE
FIRST DAY: PREPARATION
- 1. Sanitize a nonreactive container and its lid. Fill it halfway with cool water.
- 2. Scrub and peel the vegetables. Immerse them in the water as you work.
- 3. Set up a mandoline or electric slicer. Cut the vegetables into even slices, –⅛ in. (1.5–3 mm) thick. (For standard chips, cut crosswise. For elongated chips, slice lengthwise.) Place the vegetables in the water as soon as they are cut. Make sure the slices are separate and not sticking to each other.
- 4. Cover the container and refrigerate the vegetable slices in the water at least 24 hours and up to 48 hours.
- 5. Preheat a fryer to 425°F (215°C). Set a perforated hotel pan into a deep hotel pan.
- 6. Drain the vegetable slices thoroughly. Spread them out on clean, lint-free kitchen towels and roll in the towels to absorb water.
- 7. Lower the fryer basket and scatter in a few vegetable slices. Deep-fry the slices until golden. Lift the basket, shake off excess oil, and gently slide the chips into the hotel pan.
- 8. Repeat with the remaining slices.
- 9. Sprinkle the chips lightly with salt while they are still warm.
Store in a tightly sealed container lined with paper towels at cool room temperature up to 3 days.
VARIATION Carrot Chips, Parsnip Chips, Beet Chips, Elephant Garlic Chips, and chips made from other nonstarchy vegetables: Do not soak in water. Simply fabricate and fry at 375°F (190°C).
Reuben Sandwich
Yield: 4 servings
Ingredients
Amount
Procedure
U.S.
Metric
Rye bread, slices
8
8
Lay out four slices of bread and top each with Swiss cheese, corned beef, and sauerkraut. Top with 1 tablespoon dressing and the second slice of cheese. Top each with a second slice of bread.
Spread each side of the sandwich with softened butter. Heat a sauté pan over medium heat and place the sandwiches in the pan. Cook until the sandwiches are golden-brown and the cheese is starting to melt, about 3 minutes per side. Slice the Reuben in half and plate.
Swiss cheese, slices
8
8
Corned beef brisket, thinly sliced, 2-oz (60-g) portions, hot
4
4
Sauerkraut, rinsed and drained dry, warm
8 oz
224 g
Thousand Island dressing
4 Tbsp
60 mL
Butter, softened
3 oz
8 g
Yield: 4 servings
Ingredients
Amount
Procedure
U.S.
Metric
Rye bread, slices
8
8
Lay out four slices of bread and top each with Swiss cheese, corned beef, and sauerkraut. Top with 1 tablespoon dressing and the second slice of cheese. Top each with a second slice of bread.
Spread each side of the sandwich with softened butter. Heat a sauté pan over medium heat and place the sandwiches in the pan. Cook until the sandwiches are golden-brown and the cheese is starting to melt, about 3 minutes per side. Slice the Reuben in half and plate.
Swiss cheese, slices
8
8
Corned beef brisket, thinly sliced, 2-oz (60-g) portions, hot
4
4
Sauerkraut, rinsed and drained dry, warm
8 oz
224 g
Thousand Island dressing
4 Tbsp
60 mL
Butter, softened
3 oz
8 g
SOUTHWESTERN TURKEY WRAP LUNCH MAIN COURSE
Yield: 1 sandwich, 4 oz (120 g) meat filling
COMPONENTS
1 12-in. (30-cm) flour tortilla
2 fl oz (60 mL) Chipotle Mayonnaise (p. 43)
4 oz (120 g) Sliced deli-style roast turkey breast
1½ oz (45 g) Diced avocado, chilled
4 fl oz (120 mL) Pico de Gallo (p. 51)
1 oz (30 g) Shredded romaine lettuce
External Garnish
1 oz (30 g) Plain tortilla chips
Supplies
2 Frilled sandwich picks
PROCEDURE
FINISHING
Yield: 1 sandwich, 4 oz (120 g) meat filling
COMPONENTS
1 12-in. (30-cm) flour tortilla
2 fl oz (60 mL) Chipotle Mayonnaise (p. 43)
4 oz (120 g) Sliced deli-style roast turkey breast
1½ oz (45 g) Diced avocado, chilled
4 fl oz (120 mL) Pico de Gallo (p. 51)
1 oz (30 g) Shredded romaine lettuce
External Garnish
1 oz (30 g) Plain tortilla chips
Supplies
2 Frilled sandwich picks
PROCEDURE
FINISHING
- 1. Prepare according to the Procedure for Assembling Burrito-Style Wraps (p. 348).
- 2. Place on a cool 12-in. (30-cm) plate.
- 3. Garnish with the tortilla chips.
CHILLED ROASTED TOMATO SOUP
Yield: 2½ qt (2.4 L)
Portions: 8
Portion Size: 10 fl oz (300 mL)
INGREDIENTS
U.S.
METRIC
Vine-ripe tomatoes
3 lb
1.5 kg
Whole yellow onion
6 oz
180 g
Whole, peel-on garlic cloves
1 oz
30 g
Extra-virgin olive oil
4 fl oz
120 mL
Kosher salt
to taste
to taste
White wine
4 fl oz
120 mL
Defatted Poultry Stock (p. 749)
1 qt
1 L
Fresh basil
1 oz
30 g
Additional defatted poultry stock
as needed
as needed
Balsamic vinegar
to taste
to taste
PROCEDURE
PREPARATION
Refrigerate in the covered container up to 3 days. (For longer holding, do not add the vinegar. Season the soup with vinegar just before serving it.)
Yield: 2½ qt (2.4 L)
Portions: 8
Portion Size: 10 fl oz (300 mL)
INGREDIENTS
U.S.
METRIC
Vine-ripe tomatoes
3 lb
1.5 kg
Whole yellow onion
6 oz
180 g
Whole, peel-on garlic cloves
1 oz
30 g
Extra-virgin olive oil
4 fl oz
120 mL
Kosher salt
to taste
to taste
White wine
4 fl oz
120 mL
Defatted Poultry Stock (p. 749)
1 qt
1 L
Fresh basil
1 oz
30 g
Additional defatted poultry stock
as needed
as needed
Balsamic vinegar
to taste
to taste
PROCEDURE
PREPARATION
- 1. Core the tomatoes and cut them in half horizontally.
- 2. Preheat a broiler to high heat. Preheat an oven to 400°F (200°C).
- 3. Brush a half-hotel pan with olive oil. Salt the flesh of the tomatoes and place them flat side down in the pan. Drizzle with half the remaining oil.
- 4. Peel and quarter the onion. Peel the garlic and remove the root ends.
- 5. Brush another hotel pan with oil and place the onion and garlic in it. Drizzle with the remaining oil and season with salt.
- 6. Broil the tomatoes until they are blistered and lightly charred. Cool.
- 7. Bake the onions and garlic 12–15 minutes, or until they begin to char.
- 8. Add the wine to the onions and garlic, cover the pan with foil, and continue to bake about 20 minutes more, or until the vegetables are tender.
- 9. Chop the vegetables coarse and place them in a heavy, nonreactive saucepan. Scrape all of the oil and juices from the two hotel pans into the saucepan. Add the stock and the basil. Bring to a rapid simmer and cook, stirring occasionally, about 15 minutes, or until the vegetables are soft.
- 10. Force the soup through a food mill into a freshly sanitized, nonreactive container.
- 11. Place the container in an ice bain-marie and stir occasionally until the soup is cold.
- 12. If necessary, thin the soup with additional stock.
- 13. Season the soup with balsamic vinegar and fine salt to achieve a tangy but balanced flavor.
Refrigerate in the covered container up to 3 days. (For longer holding, do not add the vinegar. Season the soup with vinegar just before serving it.)
GRILLED LAMB PITA POCKET LUNCH MAIN COURSE
Yield: 1 sandwich, 3 oz (90 g) filling
COMPONENTS
1 6-in. (15-cm) white or whole wheat pita bread
2 fl oz (60 mL) Tzatziki Sauce (p. 47)
2 leaves (½ oz/15 g total) Green-leaf lettuce
4 thin slices (1½ oz/45 g total) Vine-ripe tomato
2 thin slices (½ oz/15 g total) Red onion
3 oz (90 g) Grilled lamb leg, cooled and sliced
to taste Kosher salt
Supplies
1 Cocktail napkin
1 sheet Deli paper
PROCEDURE
FINISHING
Yield: 1 sandwich, 3 oz (90 g) filling
COMPONENTS
1 6-in. (15-cm) white or whole wheat pita bread
2 fl oz (60 mL) Tzatziki Sauce (p. 47)
2 leaves (½ oz/15 g total) Green-leaf lettuce
4 thin slices (1½ oz/45 g total) Vine-ripe tomato
2 thin slices (½ oz/15 g total) Red onion
3 oz (90 g) Grilled lamb leg, cooled and sliced
to taste Kosher salt
Supplies
1 Cocktail napkin
1 sheet Deli paper
PROCEDURE
FINISHING
- 1. Prepare according to the Procedure for Assembling Pocket Sandwiches (p. 343). Apply half the sauce to the pocket interior and drizzle the remaining sauce onto the lamb.
- 2. Line a sandwich basket first with the napkin, then with deli paper, and then prop the sandwich halves upright in the basket.
Vada Pav Yield: 4 servings
Ingredients
Amount
Procedure
U.S.
Metric
Vada
Red potatoes, unpeeled, boiled
18 oz
504 g
Preheat the deep-fryer to 375°F (191°C).
Cool and peel the potatoes. Mash the potatoes and mix with the onion, ginger, serrano, cilantro, turmeric, salt, and white pepper. Heat the vegetable oil over medium heat. Add the mustard seeds and sauté for 30 seconds, or until they pop. Immediately add to the potato mixture and mix all of the ingredients together.
Divide into four equal parts and shape into rounded patties (not flat).
Red onion, minced
2 Tbsp
Fresh ginger, peeled and grated
1 Tbsp
Serrano peppers, seeded and minced
2
2
Fresh cilantro leaves, chopped
2 Tbsp
Turmeric
1 tsp
Salt
to taste
to taste
White pepper
to taste
to taste
Vegetable oil
1 oz
30 mL
Mustard seeds
1 tsp
Chickpea Batter
Chickpea flour (besan)
4 oz
112 g
Combine the flour, water, turmeric, and salt and whisk smooth.
Do not make the batter too thin, or the coating will not cling to the patties.
Dip each patty into the chickpea batter and deep-fry 3 to 5 minutes until golden.
Water
2 1/2 oz
75 mL
Turmeric
1 tsp
Salt
1 tsp
Garlic Chutney
Vegetable oil
1 oz
30 mL
Heat the vegetable oil over medium heat. Add the garlic and cook for 15 seconds. Add the chili powder, remove from the heat, and stir to mix. Season to taste with salt.
Garlic, chopped
2 Tbsp
Red chili powder
1 Tbsp
Salt
to taste
to taste
Tamarind Chutney
Tamarind paste
3 oz
84 g
Combine the tamarind paste, sugar, and water; bring to a boil, reduce to a simmer, and cook to a gemlike consistency.
Add salt and cayenne to taste.
Spread garlic chutney on one side of a warm bun. Slightly press the vada to flatten and place it on top of the garlic chutney. Spread tamarind chutney and grated coconut on the other half of the bun. Close the bun and slightly press down. Serve.
Palm sugar
5 oz
140 g
Water
16 oz
480 mL
Salt
to taste
to taste
Cayenne pepper
to taste
to taste
Hamburger buns
4
4
Coconut, grated
1 oz
28 g
Ingredients
Amount
Procedure
U.S.
Metric
Vada
Red potatoes, unpeeled, boiled
18 oz
504 g
Preheat the deep-fryer to 375°F (191°C).
Cool and peel the potatoes. Mash the potatoes and mix with the onion, ginger, serrano, cilantro, turmeric, salt, and white pepper. Heat the vegetable oil over medium heat. Add the mustard seeds and sauté for 30 seconds, or until they pop. Immediately add to the potato mixture and mix all of the ingredients together.
Divide into four equal parts and shape into rounded patties (not flat).
Red onion, minced
2 Tbsp
Fresh ginger, peeled and grated
1 Tbsp
Serrano peppers, seeded and minced
2
2
Fresh cilantro leaves, chopped
2 Tbsp
Turmeric
1 tsp
Salt
to taste
to taste
White pepper
to taste
to taste
Vegetable oil
1 oz
30 mL
Mustard seeds
1 tsp
Chickpea Batter
Chickpea flour (besan)
4 oz
112 g
Combine the flour, water, turmeric, and salt and whisk smooth.
Do not make the batter too thin, or the coating will not cling to the patties.
Dip each patty into the chickpea batter and deep-fry 3 to 5 minutes until golden.
Water
2 1/2 oz
75 mL
Turmeric
1 tsp
Salt
1 tsp
Garlic Chutney
Vegetable oil
1 oz
30 mL
Heat the vegetable oil over medium heat. Add the garlic and cook for 15 seconds. Add the chili powder, remove from the heat, and stir to mix. Season to taste with salt.
Garlic, chopped
2 Tbsp
Red chili powder
1 Tbsp
Salt
to taste
to taste
Tamarind Chutney
Tamarind paste
3 oz
84 g
Combine the tamarind paste, sugar, and water; bring to a boil, reduce to a simmer, and cook to a gemlike consistency.
Add salt and cayenne to taste.
Spread garlic chutney on one side of a warm bun. Slightly press the vada to flatten and place it on top of the garlic chutney. Spread tamarind chutney and grated coconut on the other half of the bun. Close the bun and slightly press down. Serve.
Palm sugar
5 oz
140 g
Water
16 oz
480 mL
Salt
to taste
to taste
Cayenne pepper
to taste
to taste
Hamburger buns
4
4
Coconut, grated
1 oz
28 g
Croque Madame
Yield: 4 servings
Ingredients
Amount
Procedure
U.S.
Metric
White bread, slices, crust removed
8 slices
8
Lay out four slices of bread and top each with two slices of ham and two slices of cheese. Top with the other slices of bread. Spread each side of the sandwich with softened butter. Heat a sauté pan over medium heat and place the sandwiches in the pan. Cook until the sandwiches are golden-brown and the cheese is starting to melt, about 3 minutes per side. Remove to a warm plate.
Deli ham, slices
8
8
Swiss cheese, slices
8
8
Butter, softened
2 oz
56 g
Sunny-side-up eggs, hot
4
4
Place an egg on each sandwich.
Béchamel, hot (recipe in Chapter 14, Stocks and Sauces)
4 oz
120 mL
Ladle about 1 ounce (30 milliliters) béchamel over each egg.
Garnish with parsley, salt, and pepper.
Fresh parsley, finely chopped
2 Tbsp
Sea salt
as needed
as needed
Black pepper, freshly ground
as needed
as needed
Yield: 4 servings
Ingredients
Amount
Procedure
U.S.
Metric
White bread, slices, crust removed
8 slices
8
Lay out four slices of bread and top each with two slices of ham and two slices of cheese. Top with the other slices of bread. Spread each side of the sandwich with softened butter. Heat a sauté pan over medium heat and place the sandwiches in the pan. Cook until the sandwiches are golden-brown and the cheese is starting to melt, about 3 minutes per side. Remove to a warm plate.
Deli ham, slices
8
8
Swiss cheese, slices
8
8
Butter, softened
2 oz
56 g
Sunny-side-up eggs, hot
4
4
Place an egg on each sandwich.
Béchamel, hot (recipe in Chapter 14, Stocks and Sauces)
4 oz
120 mL
Ladle about 1 ounce (30 milliliters) béchamel over each egg.
Garnish with parsley, salt, and pepper.
Fresh parsley, finely chopped
2 Tbsp
Sea salt
as needed
as needed
Black pepper, freshly ground
as needed
as needed
CLASSIC CLUB SANDWICH LUNCH MAIN COURSE
Yield: 1 sandwich, 3½ oz (100 g) chicken or turkey, ½ oz (15 g) bacon
COMPONENTS
3 slices (3½ oz/115 g total) Firm white Pullman bread
1½ fl oz (45 mL) Mayonnaise (p. 41) or commercial mayonnaise
2 leaves (½ oz/15 g) Iceberg or leaf lettuce
3½ oz (100 g) Sliced Cold Roast Chicken or Turkey Breast (p. 251)
to taste Kosher salt
to taste Freshly ground black pepper
½ oz (15 g) Crisp-cooked and cooled thin-sliced bacon (cooked weight)
3 slices (1½ oz/45 g total) Vine-ripe tomato
1 (½ oz/15 g) Dill Pickle spear (p. 675), cut in half
External Garnish
½ oz (15 g) Potato chips
Supplies
4 Sandwich picks
PROCEDURE
FINISHING
Yield: 1 sandwich, 3½ oz (100 g) chicken or turkey, ½ oz (15 g) bacon
COMPONENTS
3 slices (3½ oz/115 g total) Firm white Pullman bread
1½ fl oz (45 mL) Mayonnaise (p. 41) or commercial mayonnaise
2 leaves (½ oz/15 g) Iceberg or leaf lettuce
3½ oz (100 g) Sliced Cold Roast Chicken or Turkey Breast (p. 251)
to taste Kosher salt
to taste Freshly ground black pepper
½ oz (15 g) Crisp-cooked and cooled thin-sliced bacon (cooked weight)
3 slices (1½ oz/45 g total) Vine-ripe tomato
1 (½ oz/15 g) Dill Pickle spear (p. 675), cut in half
External Garnish
½ oz (15 g) Potato chips
Supplies
4 Sandwich picks
PROCEDURE
FINISHING
- 1. Prepare according to the Procedure for Assembling Double-Decker (Club) Sandwiches (p. 332).
- 2. Plate according to the Procedure for Assembling Double-Decker (Club) Sandwiches (p. 332).
- 3. Place the pickle spear halves on the plate between the sandwich sections.
- 4. Pile the potato chips in the center of the sandwich.