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culinarycompetition team 2011

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louis joliet acf junior hot foods team aaron guajardo iii michael shannon david basile robert belanski laura korte

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sautéed fennel dusted flounder with a roasted red pepper sauce cauliflower two ways sautéed asparagus smoke infused shrimp roulade delicate leek and fennel stew with ricotta dumplings appetizer shrimp roulade 5 oz flounder/shrimp diced and chilled in a bowl under ice .5 g polyphosphate tt salt/white pepper ¼ tsp nutmeg ½ tsp ground fennel 4-5 oz cream 1 tsp lemon zest micro planed ½ tsp tarragon sliced ½ t parsley chopped 4 shrimp peeled deveined tt salt/white pepper 2 oz shrimp stock re-warming tourchon season flounder with salt to bring out proteins a chilled robo coupe process diced flounder in until smooth add in polyphosphate and seasonings process until incorporated stream in 2 oz of cream while robo coupe is running pass mousseline through a tamis into a clean bowl set over ice fold in remaining cream zest seasonings and herbs reserve cold fabricate shrimp by making smooth shallow cuts along the leg side of the shrimp until you reach the skin of the shrimp do not cut through the skin the shrimp should appear to have two separate muscles if done correctly trim ends and sides of shrimp so they are all even and rectangular in shape chop and fold the extra shrimp trim into a small portion of the mousseline shrimp out in between plastic wrap and lay lightly pound one end of each shrimp line shrimp up in two rows of two with the tapered edges overlapping slightly season

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shrimp with salt and white pepper pipe mousseline evenly down the center of one row of shrimp other row of shrimp on top and wrap lay tightly in plastic wrap releasing any air with a sausage pricker poach at 140 degrees until an internal temperature of 140 degrees approximately 15-20 minutes roulade and let rest for 3 minutes pull slice on a bias into four equal portions and place into a foil covered sizzle pan with shrimp stock wrap hose of smoke gun with foil to seal onto the sizzle pan and lightly smoke shrimp serve on top of the leek and fennel stew 12 oz shrimp stock sachet 1 tarragon sprig 1 thyme sprig 1/8th tsp saffron ½ bay leaf 3 peppercorns sweat leeks fennel and shallots until fragrant add in shrimp shells sweat for 3 minutes add in shrimp stock saffron tarragon and peppercorns simmer lightly until very fragrant skimming as needed 20 min strain and reserve ricotta dumpling 3 oz ricotta drained and passed though a ricer see note 1 tsp parmesan grated fine tt salt/white pepper tt nutmeg 1 egg yolk 1 t parsley .8 oz ap flour drain ricotta in a china cap lined with cheese cloth over night weighted with plates or weights together ricotta parmesan egg yolks mix parsley and seasoning until well incorporated gently fold in enough flour until a soft dough forms out dough on a moderately floured table roll into ¼ chords dough to 3/8 pieces reserve cut simmer dumplings until they float and cook for an additional 15 seconds drain and toss lightly with butter and hold until service re-warm in leek and fennel stew cauliflower cream 125 g cauliflower 250 g heavy cream tt salt/white pepper ½ tsp lemon zest ½ t lemon juice additional cream if needed 2.5 g high-acyl gellan combine cauliflower and heavy cream in a sauce pan and cook for 13 minutes total puree in vita-mix until smooth and scale mixture to 250 grams season with salt white pepper lemon juice and zest place back into the vita-mix and engage motor on low until the puree forms a vortex sprinkle in gellan to disperse evenly once gellan is added blend on high for 2 minutes pour mixture into savarin molds cover with plastic wrap and place in freezer to set service turn cauliflower out of mold for and cut each in half forming four half circles place each half circle onto a small sheet of parchment paper lightly sprayed with pan spray and re-warm in a low oven leek and fennel stew 1 t shallot 1 tsp garlic ¼ tsp orange zest tt salt/white pepper 2 oz white wine 1 oz leeks half moon blanched and shocked 1 oz fennel small dice blanched and shocked 5 oz reserved tarragon/saffron scented shrimp stock ½ oz peas blanched and shocked ½ oz tomato peeled seeded small diced reserved from skills 3 oz whole butter tarragon and saffron scented shrimp fumet 1 tsp 1 oz 1 oz 1 t 4 ea oil leek trimmings fennel trimmings shallots minced shrimp shells

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1 t lemon juice 1 tsp tarragon sliced ½ t parsley chopped sweat shallot garlic and orange zest for 5 min until translucent and fragrant add white wine reduce until au sec add blanched leeks and fennel season with salt and white pepper add in stock reduce slightly add in peas tomato lemon juice butter and herbs close to service lightly to combine and serve immediately stir tt salt/pepper blanch shock asparagus spears taste for doneness and reserve heat pan add butter and shallots sweat add in asparagus spears to warm season and serve immediately sautéed flounder ½ t oil 4-1 oz flounder fillets tt salt/pepper tt ground fennel ½ c flour baste 2 garlic clove crushed 2 tsp thyme leaves 1 oz butter heat pan add in oil season flounder with salt pepper and fennel when oil starts to ripple sauté flounder presentation side down until golden brown flounder and add in butter garlic and flip thyme leaves baste flounder and add in butter garlic and flip thyme leaves baste serve flounder immediately red pepper sauce 1 t shallot 2 oz white wine 1 large red pepper roasted and diced 6 oz chicken stock tt salt/white pepper 1 oz heavy cream tt lemon juice 1 ½ oz whole butter sweat shallots and roasted peppers for 5 minutes add white wine and reduce to 1/5th add in stock simmer until peppers are tender puree in vita mix until very smooth strain though chinois season add in cream lemon juice adjust seasonings and finish with whole butter micro salad 3 ea orange segments cut into thirds ¼ c micro citrus micro tarragon and bulls blood loosely packed 1 tsp olive oil ½ tsp lemon juice toss together orange segments and micro greens in a small bowl together olive oil and lemon juice mix add enough vinaigrette to lightly coat the micro greens plate on top of the flounder roasted cauliflower 3 oz tt tt 2 tsp cauliflower cut into individual florets salt/white pepper curry powder in cheesecloth to dust oil toss all ingredients in a bowl until cauliflower is evenly coated roast cauliflower at 350 degrees until slightly browned and tender serve next to cauliflower custard sautéed asparagus 9 asparagus spears trimmed peeled ½ oz butter ½ t shallot nutritional facts per serving 679 calories 24.8g fat 34.2 calories from fat 82.6g protein 24.5g carbohydrate 220mg cholesterol 2692 sodium

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p. 6

salad wind n oaks farm field greens with sherry vinaigrette goat cheese and grape with marinated vegetables artichoke with mustard sauce seed cris greens 3 c wind n oaks farms greens wash and dry greens and toss together split into 4 equal portions and keep wrapped in moist towels vinaigrette 1/4tsp garlic 1tsp shallot 2oz sherry .75oz sherry vinegar 0.7 oz lemon juice 1tsp dijon mustard 1.5 oz grapeseed oil salt black pepper place sherry wine with shallot and garlic in small pot reduce to about half cool down a small bowl combine lemon djion and in sherry vinegar add reduced wine to mixture slowly pour oil while whisking into mixture to emulsify season with salt and pepper store in squeeze bottle cheese terrine 3.5oz fresh goat cheese ½ tsp shallot 1/4 tsp garlic

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2 tsp heavy cream 2 tsp chive 6 equal sized red grapes 1/2 cucumber salt and black pepper place goat cheese shallot garlic and cream in small bowl place over double boiler to soften cheese and combine flavors take off heat whisk in chive and season place cheese mixture into small piping back with tip cut open cucumber into 4 quarters de-seed cut with truffle slicer thinly slice cucumber lengthwise about a ½ inch x 4inch place plastic wrap on cutting board place cucumber with flesh side towards bottom and green skin towards top layer slices by placing flesh side over the previous sliceyou should see through the flesh and be able to see the green skin from previous slice once layered to the length of the terrine template carefully place and press into the mold with offset slice grapes in half lengthwise pipe cheese in terrine mold 1/3 the way up place grapes cut side up and gently press into cheese pipe remaining cheese on top fold over cucumber tops to close the terrine place metal bar on top to help uniform the shape of the terrine place in cooler to set up enough to slice once chilled take out of mold unwrap the plastic and place slicing knife in hot water keep knife blade hot wipe off excess water measure each length and cut terrine repeat dipping knife in water between each slice once sliced reserve on sizzle platter at room temp to temper dacquoise 3 oz walnut flour 2oz walnut+1oz ap flour see procedure 2oz unsalted softened butter ¼ tsp salt 2tsp sugar 2 tsp finely chopped rosemary 1 large egg white for walnut flour place nuts and flour in robocoupe grind mix until mixture looks like a fine flourdon t over mix otherwise the nuts oils with turn flour into a paste small bowl combine butter walnut flour in sugar salt and rosemary separate bowl beat egg white till frothy in add whites to walnut mixture till fully incorporated using an offset spread mixture over template on a silpat bake at 350 for about 6-7 minutes or until slightly golden brown slaw 1/2 pear ¼ golden beet 5 snow peas 1tsp olive oil ½ a lemon 2tsp chiffonade of mint salt black pepper thinly slice peas blanch shock reserve peel pear and using a parisienne scoop scoop balls from the round outside of the pear fine julienne golden beet blanch shock cut and reserve combine ingredients and season.

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bread cracker 2 slices crustless brioche bread 2 tb clarified butter spice mixture see procedure for spice mix toast coriander white sesame seed black sesame seed and poppy seed using mortar and pestle grind coriander and pink sea salt add remaining ingredients flatten bread slices with rolling pin send through pasta machine down to size 4 brush bread with melted clarified butter on both sides one side generously cover with spice mix on 5 slices 8.5inch x .75inch using a piping cut tip poke small holes equally spaced down the center wrap 5 equal sized circle cutters with parchmenttape parchment from inside wrap strips around circle cutters and wrap again with parchment then tape closed bake at 350 for about 5 minutes or till golden brown mustard sauce 1tb white wine ¼ tsp garlic ½ tsp shallot 1 tb sour cream ½ tsp whole grain mustard .3 oz heavy cream ½ tsp capers ½ tsp green peppercorns ½ tsp parsley remove .5 oz vegetable stock salt black pepper place small pot on medium heat add wine garlic and shallot reduce till au sec finely chop peppercorns and capers place everything in bowl to combine season and reserve for plate up artichoke 16 oz water reserved lemon 2tsp cake flour 1 medium artichoke parsley reserved vinaigrette salt black pepper wisk water and flour place in small sauce pot add lemon wedges place on stove to simmer peel artichoke while dipping in lemon water to keep from oxidizing once outer skin is off the stem and heart scrape out the choke with a sharp spoon into quarters and poach until tender cut about 10 minutes chill over cold water drain season with vinaigrette parsley salt and black pepper,place in cooler nutritional facts per serving 1578 calories 84.9g fat 45.7 calories from fat 17.8g protein 209.4 carbohydrate 54mg cholesterol 3095mg sodium

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p. 9

entree poulet sauté a la catalane black truffle potato brussels sprout rutabaga and carrot 2 oz clarified butter 1 chicken fabricated in classic fashion 2 oz white wine 10 oz espagnole sauce 4 chestnuts quartered cooked in bouillon 1cup 3 button mushrooms quartered sautéed in butter 12 pearl onions glazed brown clarified butter remove 1 oz tomato fondue garlic remove 2 chipolatas poached and sliced 1 oz butter tt sherry vinegar chicken stock as needed season chicken and sauté in hot fat until brown quickly on all sides cover and finish in oven removing pieces as they finish hold in warm place drain off excess fat and deglaze with white wine add sauce espagnole quartered mushrooms glazed onions chestnuts chipolatas and tomato fondue remove bones from breast and thighs add to the sauce and reheat plate chicken with garnishes chipolata 4 oz chicken thigh 2 oz pork fat 2 oz pork loin lean 1oz heavy cream 1 oz egg white 1 teaspoon chives minced 2 ¼ tsp chipolata spice mix ½ tablespoon salt ¼ teaspoon black pepper 1/8 teaspoon nutmeg 1/8 teaspoon sage 1/8 teaspoon thyme 1/8 teaspoon ginger 1/8 teaspoon onion powder ½ teaspoon tarragon ½ teaspoon parsley ½ teaspoon chervil lamb casings

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combine chicken pork and pork fat in a bowl with spices and herbs put mixture through chilled grinder put mixture in a chilled food processor when smooth add egg white and blend when incorporated well add cream and blend fill lamb casings with mixture and poach in 150 degree water for 15 min glazed rutabaga 10 oz rutabaga 1 oz butter 2 pinches sugar 2 oz chicken stock 1.0 oz shallot 1 teaspoon garlic 1 tb parsley 4 oz carrot paysanne blanch and shock sweat shallot and garlic add rutabaga and everything but the parsley cover and cook in a moderate oven until tender remove and add carrots finish with parsley season brussels sprout puree 5 oz brussel sprouts blanched and shocked 8 oz chicken stock .5 oz butter salt pepper and lemon juice to taste cook brussels sprouts in chicken stock until slightly over cooked strain and puree adjusting consistency with cooking liquid add butter and adjust seasonings brussels sprout saute 2 oz brussels sprouts 1 tb bacon brunoise .5 oz shallots .5 oz cold butter 1 oz small dice apple blanch and shock sprouts render bacon until browned remove bacon and sauté sprouts and apples add shallot and bacon finish with butter nutritional facts per serving 995.2 calories 93.8g fat 61.8 calories from fat 81.2g protein 49.2g carbohydrate 492mg cholesterol 6901mg sodium potato 20 oz potato 1 tb truffle 2 tb parmesan cheese 1 oz clarified butter 1 egg yolk 1 oz whole butter 3 oz cream parsley thyme chive slice potato thin and stack in a well greased ring mold adding parmesan cheese truffles parsley thyme and chives between the layers bake in oven pressing periodically in the mean time make a duchesse mixture with thyme added when potato press is cooked pipe duchesse mixture on top bake until well browned remove mold cut in half and serve.

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dessert strawberry and rhubarb mousse rhubarb strawberry compote with pistachio macaroon pistachio ice cream rhubarb vanilla sauce pistachio ice cream 1 cup 1 cup 4 oz 4 oz 2.5 oz 1.5 oz milk heavy cream sugar egg yolks pistachio paste chopped pistachios 22.5 g pastry flour 1g baking powder 37.5 g butter zest of a lemon cream together almond and pistachio paste slowly add the eggs add lemon zest add in sifted pastry flour and baking powder add in melted butter and let emulsify spread on silpat using stencil bake in an oven at 350f for approximately 6 minutes combine milk heavy cream and sugar in a pot bring to a boil beat egg yolks in a bowl temper milk mixture into eggs return to pot cook to 180f strain through a chinois and cool over an ice bath allow to rest over night place in ice cream machine and spin until frozen remove and place in freezer for service rhubarb sauce 250 g frozen rhubarb 4 oz sugar 4 oz water ¼ vanilla bean tt lemon juice combine rhubarb sugar vanilla bean and water in a sauce pan cook over medium heat until the rhubarb breaks down strain through a chinois add lemon juice pistachio cake 150 g almond paste 32.5 g pistachio paste 87.5 g eggs

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p. 12

chocolate ganache 70g mascarpone cheese 1.5 oz milk chocolate 1 oz dark chocolate combine all ingredients together melt over a double boiler when set form into small truffle size spheres melt gelatin add some sour cream mousse to the gelatin and fold back into the mousse strawberry mousse 4.1 oz 1.5 oz 3 oz 2.5 4.1 oz strawberry puree egg whites sugar gelatin sheets heavy cream rhubarb gelee 100g 1.25 rhubarb juice sheet of gelatin bloom gelatin bring rhubarb juice to a simmer and add bloomed gelatin mix till gelatin is dissolved place in tube and set in freezer macaroons 111.1 g 177.7 g 100 g 28.8 g almond flour powder sugar egg whites sugar bloom gelatin for 5 minutes whip heavy cream to soft peaks heat sugar and water to 114c whip egg whites on high while continuing to cook sugar to 119c immediately take sugar off burner and pour slowly down the side of the egg white bowl while it continues to whip the whites continue whipping until the meringue cools down mix the strawberry puree and meringue together fold in the whipped heavy cream melt gelatin add some strawberry mousse to the gelatin and fold back into the mousse tuile 1oz 1.25oz 1 oz 1.25oz soft butter sugar egg whites ap flour whip egg whites to soft peak add sugar and whip to stiff peaks fold in sifted almond flour and powder sugar pipe and top with chopped pistachios let sit for 30 minutes bake in oven at 350f sour cream mousse 4.1 oz 1.5 oz 3 oz 2.5 4.1 oz sour cream egg whites sugar gelatin sheets heavy cream combine flour and sugar mix in egg whites add butter in small amounts mix till smooth spread on silpat using stencil and bake at 350 degrees until golden brown fritter 1 oz 117g 54g 21g 2.2g 1/8 tsp 1/8tsp 1/8 tsp 10g 1 tb as needed egg milk ap flour cocoa powder baking powder cardamom cinnamon salt sugar butter melted powdered sugar bloom gelatin for 5 minutes whip heavy cream to soft peaks heat sugar and water to 114c whip egg whites on high while continuing to cook sugar to 119c immediately take sugar off burner and pour slowly down the side of the egg white bowl while it continues to whip the whites continue whipping until the meringue cools down mix the sour cream and meringue together fold in the whipped heavy cream.

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melt butter combine milk and egg wisk together combine all the dry ingredients wisk into milk and egg until almost combined wisk in melted butter until combined let rest 10 minutes dip ganache in batter and fry at 360 degrees strawberry rhubarb compote 30g 50g 1 oz 1 oz ¼ ½ tsp tt rhubarb strawberry water sugar vanilla bean basil lemon juice make a simple syrup with sugar and water add vanilla bean uniformly dice the rhubarb add to simple syrup add basil cut strawberry same size as rhubarb take rhubarb off heat and toss in strawberries add lemon juice vanilla foam 1.5g 150g 30g 30g ½ soy lecithin milk sugar glucose vanilla bean heat everything together immersion blend to create foam nutritional facts per serving 950.5 calories 114.3g fat 56.4 calories from fat 19.4g protein 179.1g carbohydrate 539mg cholesterol 781mg sodium

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