Recipe by Francisco Migoya, Associate Professor, Culinary Institute of America, Hyde Park, N.Y.

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Sablee Dough (Tart Dough)

Ingredient U.S. (oz)
All purpose flour 10.20
Cake Flour 25.00
Butter 17.00
Salt 0.25
Confectioner’s sugar 12.70
Almond Flour 2.50
Eggs, room temperature 7.05

Procedure:

  1. Sift both flours together
  2. Cream the butter with the salt, confectioner’s sugar and almond flour until all ingredients are well combined (medium speed, about two minutes)
  3. Add eggs in four stages.
  4. Add flours. Mix until just combined and you have a homogenous mix.
  5. Shape dough into a flat square, wrap and refrigerate for at least an hour.
  6. Roll dough out to 3mm. Freeze.
  7. Cut out desired shape.
  8. Shape tart molds. Score with a fork. Freeze again.
  9. Bake at 325°F until golden brown.

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Caramel

Ingredient U.S. (oz)
Sugar 6.50
Glucose 3.00
Lemon Juice 0.05
Water 2.50
Cream 5.50
Butter 1.00

Procedure:

  1. Cook the sugar, glucose, lemon juice and water in a sauce pot, taking care to avoid crystallization.
  2. Heat up the cream and butter in a smaller pot or in a bowl in a microwave.
  3. When the sugar begins to caramelize you will want to observe the color of the bubbles.
  4. When the bubbles obtain a deep caramel color (350°F) and a few wisps of smoke rise from the surface, turn off the heat and add the hot cream and milk carefully whisking it in.
  5. Take great care and thoroughly whisk the filling or it will separate while cooling.
  6. Pour the mixture into a hotel pan and allow to cool down before storing.

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Basic Ganache

Ingredient U.S. (oz)
Heavy Cream 8.00
Dark Chocolate (coins) 9.00
Soft butter 2.00

Procedure:

  1. Bring the heavy cream to a boil.
  2. Pour over the chocolate and stir until the chocolate has dissolved.
  3. Stir the butter in, Stir until dissolves. Portion into truffle shells or tart shells.

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Lemon Curd

Ingredient U.S. (oz)
Lemon Juice 5.50
Sugar 11.00
Eggs 5.50
Butter, cubed 14.00

Procedure:

  1. Combine the lemon juice, sugar and eggs in a bowl and cook over a hot water bath until thickened.
  2. Add the butter and mix in with a hand held blender.
  3. Cool down at room temperature in a hotel pan, covered with plastic wrap. Once cool it can be refrigerated.

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Passion Fruit Curd

Ingredient U.S. (oz)
Passion fruit puree (if it is concentrated puree, use 1/2 passion fruit puree and 1/2 orange juice) 6.50
Lemon juice 0.50
Sugar 9.00
Yolks 9.00
Butter, diced 14.00

Procedure:

  1. Bring the passion fruit puree, lemon juice and sugar up to a boil. Turn heat off and let cool down to room temperature.
  2. Once cool, proceed as with the lemon curd.

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Italian Meringue

Ingredient U.S. (oz)
Sugar 8.00
Water 2.00
Egg whites 4.00

Procedure:

  1. Combine the sugar with the water in a small sauce pot. Add a few drops lemon juice. Cook over high heat.
  2. Place the egg whites in a mixer with a whip attachment.
  3. Once the sugar reaches 240°F, start whipping the whites on high speed.
  4. When the sugar reaches 245°F, turn the heat off. You may need to wait for the whites to reach stiff peak. Once they do, turn the mixer down to medium speed and pour the sugar down the side of the bowl.
  5. Once you have added all the sugar, turn the speed back up to high and whip until the meringue has cooled down completely.
  6. Once cool you may spread over the tarts or dip the truffles. You may also spoon it onto a sheet pan lined with a silpat or parchment paper and bake at 160°F until dry (about eight hours).

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Passion Fruit Soup

Ingredient U.S. (oz)
Passion fruit puree (concentrate) 7.00
Orange Juice 7.00
Simple syurp 4.5
Pinch of salt

Procedure:

  1. Combine all of the ingredients in a bowl. Adjust sweetnes if necessary. Reserve chilled.

Note: this soup may also serve as a base for passion fruit sorbet.

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Vanilla Panna Cotta

Ingredient U.S. (oz)
Heavy cream 16.00
Sugar 1.6
Vanilla paste 0.2
Gelatin sheets, silver, bloomed in cold water. 3 sheets

Procedure:

  1. Combine all ingredients in a bowl and warm up over a hot water bath. Stir until gelatin is just dissolved.
  2. Portion into aluminum cups. Set in refrigeration at least two hours.

Recipe by  Olivier Andreini, CMC, Executive Chef, Merion Cricket Club, Haverford, Pa.

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CIA tower

1 ea avocado- small dice ( vitamin C )

3 tbsp red onion- brunoise

3 tbsp tomato concassée, brunoise

3 tbsp jicama, brunoise

1 tbsp fresh lime juice

1 tbsp cilantro, fine chiffonade

Black pepper & salt

4 oz crab meat

1 tbsp crème fraiche or sour cream

Old Bay   tt

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Guava Dressing

Yield: 6 cups

10 oz. Guava Nectar

3 oz. Shallots

2 tbsp. Dijon Mustard

2 ea. Lime Juice

6 oz. Sherry Vinegar

3 fingers pinch of cayenne pepper

14 oz. Olive oil

4 oz. EVOO

Puree all the ingredients except the oils until smooth. Then slowly incorporate the oils and season with salt and pepper.

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Parsnip purée

6# parsnips, peeled and sliced on the bias

2 qts heavy cream

3 cups. Whole milk

½ tbsp crushed, toasted coriander seed

6 oz. cold butter small dice

Salt and pepper

Method:

Place all ingredients in a pot cover with a parchment lid and simmer until the parsnips are tender to a skewer.  Puree the mixture in a vita mix while adding the butter little by little. Add the liquid appropriately with the solids to create an even puree.

Recipes by Michael Matarazzo, Executive Chef, Bear Mountain Inn, Rye Brook, N.Y.

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6 Onion Soup

Sherry Roasted Pearl Onions, Braised Duck Leg, Crispy Parmesan Lace

Recipes (Yield: 4 portions)

Onion Soup:

Spanish onion, julienne            2 cups

Shallots, julienne                        1 cup

Scallion (white end only)

sliced                                                1 cup

Leeks, thin sliced                        1 cup

Clarified Butter                        2 oz

Chicken stock                        1 cup

Sherry wine                                    ¼ cup

Heavy Cream                        ½ cup

Chives, shaved                        1 Tbs

Salt & Pepper                        To taste

  1. Heat clarified butter over medium flame
  2. Add onion, shallot, leek, and scallions
  3. Cook very slowly, stirring occasionally until all ingredients are very tender.  Do not allow any color to develop
  4. Once onions are tender, add sherry and reduce until sec
  5. Add chicken stock and simmer for about 5 mins
  6. Transfer all to a vita prep blender and puree until smooth
  7. Pour soup back into a clean pot and return to a simmer
  8. Add cream, salt, and pepper and simmer for 2 mins longer
  9. At service, pour soup into desired vessel and garnish with chopped chives.
  10. Note:  The stuffed cippolini onion is the sixth onion in this 6 onion soup.

For Sherry Braised Pearl Onions:

Pearl Onions                                    12 ea
Sherry Wine                                    2 cups

  1. Peel the onions and place into a small sauce pot with the sherry wine
  2. Simmer gently until onions are tender
  3. Once tender, remove the onions from the sherry and reserve for service
  4. Reduce sherry to a light glaze and toss the onions in it to coat at service time

Parmesan Lace:

Parmesan cheese, grated      1 cup

1.    Using 2 ring molds (1 larger and one smaller) make a “donut shape on top of a silpat

2.    Sprinkle parmesan in a thin layer between the two ring molds

3.    Remove the molds from the silpat and place the pan into a 350F oven for about 10 mins or until golden brown

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Ham & Brie

Pretzel Bread with Honey Dijon, Shallot Marmalade, House Made Vinegar Chips

Recipe (Yield: 10 Portions)

Sandwich:

Pretzel Hoagie Rolls                                    10 each

Brie Cheese                                                20 slices (about ¼” thick)

Honey Dijon                                                5oz

Tuscan Ham, thinly sliced                        1.5#

  1. Split hoagie rolls in half lengthwise
  2. Spread a thin layer of honey Dijon on the top of the roll
  3. Distribute the ham evenly among the sandwiches
  4. Top with the brie cheese and place in the oven or under a salamander just to melt the brie
  5. To serve, place the top of the bun onto the sandwich, wrap with a blanched leek leaf and pinch closed with a split bamboo skewer

For Vinegar Chips:

Yukon Gold Potatoes                                    6 each

White Vinegar                                                2 qts

Salt & Pepper                                                to taste

  1. Slice the potatoes on a deli slice as thin as possible
  2. Rinse the potato slices thoroughly under running water to remove starch
  3. Store the sliced potatoes submerged in white vinegar over night
  4. At service, drain the potatoes of all liquid and place in a 325°F deep fryer until light golden brown
  5. Season with salt and pepper

Note: You may save the vinegar and reuse 2 or three times before discarding

For Shallot “Marmalade”

Shallots, peeled                                    2#

Honey                                                            2oz

Sugar                                                            ¼ cup

Madiera                                                ½ cup

Balsamic Vinegar                                    ¼ cup

  1. Slice shallots about ¼” thick
  2. Heat a rondeau with a little olive oil on a high flame
  3. Once hot, place shallots into the rondeau
  4. Sauté the shallots, stirring from time to time until evenly golden brown
  5. Drizzle honey into pan and sprinkle sugar over the shallots
  6. Stir and allow sugar and honey to begin to carmelize slightly
  7. Carefully add the madiera and reduce until the shallots are nicely coated with glaze
  8. Add the balsamic vinegar and reduce until shallots are nicely coated
  9. Season with salt and pepper as needed and serve at room temperature

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Scallops Rossini

Pan Seared Diver Scallops, Spring Pea Puree, Olive Oil Toast, Sauce Perigeaux

Recipe (Yield: 10 Portions)

Olive Oil                                                2 oz

Fresh Diver Scallops                                    40 ea

Fresh Lemon halves                                    3 each

Fresh Thyme                                                4 Sprigs

Whole Butter                                                2 Tbs

Salt & Pepper                                                To taste

  1. Heat the Olive oil in a sauté pan until just smoking
  2. Add scallops and allow to achieve deep golden color
  3. Once color is achieved on one side, flip scallops over
  4. Add fresh thyme to pan and continue to sear
  5. Once the second side is golden brown, add the thyme and squeeze in the lemons, and add the butter off of the fire and begin to baste
  6. Season the scallops with salt and pepper and reserve for service

For Olive Oil Toast:

Fresh semolina bread                                    1 loaf

Extra Virgin Olive Oil                        2oz

Salt and Pepper                                    to taste

  1. Slice the bread into paper thin slices and trim into long rectangles (about 1”x4”)
  2. Drizzle the sliced bread with olive oil and season with salt and pepper
  3. place the bread onto a parchment lined sheet tray and put under a heat lamp in the kitchen to dry
  4. The crisp should naturally become wavy in appearance

For Sauce Perigeaux

Shallots, thinly sliced                                    2oz

Celery, shaved thinly                                    1oz

Leeks, thinly sliced                                    1oz

Madiera                                                1 cup

Veal Stock                                                1 gallon

Black peppercorns                                    25 each

Bay leaf                                                4 each

Thyme Sprigs                                                4 each

Parsley stems                                                1 bunch

Seared Foie gras, slices (ice cold)            3oz

Black truffle                                                .5oz

  1. Heat a sauce pot with a little clarified butter
  2. Sauté the shallots, celery, and leeks until translucent
  3. Add the madiera and reduce until sec
  4. Add the veal stock and remaining aromats and gently simmer until sauce consistency
  5. Strain the sauce through a chinois, and pour into a high powered blender
  6. Begin pureeing the sauce on high speed and add the foie gras and truffles to emulsify
  7. Season the sauce with salt and lemon juice as needed

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Pave of Tuna Nicoise

Recipe Name: Pave of Tuna Nicoise Recipe Type: Garde Manger
Preparation Time: 24 Hours Temperature: Cold
Yields: 1 Terrine Season: Summer
Lbs oz. gr. ea Ingredient Method x2 x3 x4
0 3 Tuna Palates 1.  Slice the tuna in rectangular palates to fit the mold you are using.  Place the tuna in a freezer until slightly frozen and very cold.  Sear each side on a French grill and place back into a cooler to chill.  Do not over cook the tuna.  Mark the tuna in only one direction. 0 0 0
0 12 Mussels 2.  Brush the tuna with the balsamic vinegar and season with coarse sea salt and black pepper. 0 0 0
0 1 Shallot, minced 3.  Steam the mussels in the shallot, white wine, thyme and garlic until the mussels open.  Strain and reserve the liquid.  Pick the mussels and dice them; reserve for garnish. 0 0 0
2 56.7 White Wine 4.  Bloom the gelatin in the mussel juice and heat it up with the tomato coulis.  Add the chopped egg, chopped parsley, and basil, and the diced mussels to the coulis. 113.4 170.1 226.8
0 5 Fresh thyme sprigs 0 0 0
0 1 Garlic clove, crushed 5.  Spray a terrine mold with pan release and line with plastic wrap.  Place a layer of tuna in the terrine and then pour some of the coulis mixture on top.  Repeat the process once more and finish with the third tuna palate on top to close off the terrine. 0 0 0
0 1Tbs Aged balsamic vinegar 6.  Place the terrine in the coller over night with a weight on it to fully set up.  Garnish the terrine with saffron potatoes, French beans and olive oil. 0 0 0
0 1 Hard cooked egg 0 0 0
0 1 Fresh basil sprig 0 0 0
0 10 Fresh parsley sprigs 0 0 0
0 5 Bronze gelatin sheets 0 0 0
8 226.8 Tomato Coulis 453.6 680.4 907.2
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