Garde Manger: The Art and Craft of the Cold Kitchen
(as of Jun 10,2022 15:36:11 UTC – Details)
From the Publisher
Fall Panzanella Salad
Ingredients: 2 lb 4 oz/1.02 kg butternut squash, peeled and cut into medium dice 2 fl oz/60 mL olive oil ½ oz/14 g salt, plus as needed 8 oz/227 g dried cranberries 14 oz/ 397 g sourdough bread 4 oz/113 g walnuts, toasted and roughly chopped 3 tbsp/9 g sage chiffonade 16 fl oz/480 mL Roasted Shallot Vinaigrette (page 32)
Yield: 10 servings
1. Lightly coat the diced squash with some of the olive oil and season with salt and pepper. Spread the squash out on a parchment-lined sheet pan and bake in a 350°F/177°C oven until it is tender yet still holds it shape, about 30 minutes. Allow to cool to room temperature.
2. Rehydrate the cranberries in hot water for 5 to 10 minutes; discard water.
3. Cut the sourdough down the center lengthwise and brush the insides very lightly with the remaining olive oil. Grill the bread, cut side down, over medium heat to dry out and get marks. Rotate the bread halfway through to get crosshatch marks, if desired. Cool and cut the bread into a large dice. If needed, bake the cubes in the oven to dry out further. The cubes should be crisp on the outside but still slightly tender and chewy on the inside. They should not be completely dried out like croutons.
4. Once the squash and bread are cool, combine them with the cranberries, walnuts, sage, and vinaigrette and fold very gently to keep the shape of the squash. (Note: The amount of dressing needed may vary depending on the bread used.)
5. Taste and adjust seasoning as needed with salt and pepper.
This salad is best if made the day before serving and is a thrifty way to use bread that has become too dry for slicing and eating. The squash can be roasted and the bread can be grilled ahead of time before tossing the salad ingredients together.
Hot and Crunchy Chicken Cones
Ingredients: 3 oz/85g corn flakes 1 ½ oz/43 g almonds, slivered 2 oz/57 g sesame seeds 2 oz/56 g sugar 3 ½ tsp/7 g crushed red pepper flakes Salt, as needed 4 eggs, beaten 4 fl oz/120 mL milk All-purpose flour, as needed 6 boneless, skinless chicken breasts, cut into pieces ¼ by ¼ by 1in/6 mm by 3cm pieces Vegetable oil, as needed 6 flour tortillas Mango slaw – see below Mango Slaw
* 3 oz/85 g mango, diced.
* 2 jalapenos, seeded, chopped.
* 2 tbsp/30 mL white wine vinegar.
* 1 oz/28 g sugar.
* 1 shallot, minced.
* 8 fl oz/240 mL mayonnaise.
* ¾ oz/21 g cilantro, chopped.
* 2 garlic cloves, finely chopped.
* 1 tbsp/15 mL lime juice.
* Salt, as needed.
* Ground black pepper, as needed.
* 1 pounds 3 oz/539 g green cabbage, shredded.
Yield: 30 cones
1. Combine the corn flakes, almonds, sesame seeds, sugar, red pepper, and salt into a food processor and pulse until the mixture is coarsely chopped. Transfer the mixture to a large, shallow bowl.
2. In a second shallow bowl, whisk the eggs with the milk. Fill a third shallow bowl with flour.
3. Dip each piece of chicken into the flour, shaking off any excess, dip into the egg mixture, and roll in the corn flake mixture to cover.
4. Set a rack over a rimmed baking sheet. In a large skillet, heat ¼ in/6 mm oil. Working in batches, fry the chicken over medium-high heat, turning once, until golden brown, about 2 minutes. Transfer the fried chicken to the rack.
5. To make the slaw, combine the mango, jalapenos, vinegar, sugar, shallots, and 1 tbsp/15 mL water in a sauté pan over medium heat. Cover and simmer until the mange is softened, about 10 minutes.
6. Transfer the mango mixture to a food processor and purée until smooth. Transfer the purée to a bowl and stir in the mayonnaise, cilantro, garlic, lime juice, salt, and pepper. Add the shredded cabbage and toss to coat. Cover and refrigerate.
7. To assemble, place amount of fried chicken on each tortilla and top with mango slaw. Roll the tortilla into a cone shape around the filling and serve.
Ingredients: 3 lb 5 ½ oz/1.52 kg sole fillet, diced 3 lb 5 ½ oz/1.52 kb sea scallops, muscle tabs removed ½ oz /14 g salt 1 oz/28 g Old Bay seasoning 3 1/2oz/99g fresh white bread crumbs 44 fl oz/1.32 L heavy cream, cold 6 egg whites 39.6 ft/12.08 m sheep casings, rinsed, or 20ft/hog casings, rinsed Garnish – see below Garnish
* 1 lb 2oz/510 g shrimp, peeled and deveined, cut into ¼-in/6-mm dice.
* 1lb 2 oz/510 g crab or lobster meat, diced (from three 1 ¼-lb/567-g blanched lobsters).
* 1 lb 2oz/510 g salmon meat, cut into ¼-in/67-mm dice.
* 1lb 2oz/510 g bay scallops, muscle tabs removed.
* 2 tbsp/6 g chopped fresh parsley.
Yield: 11lb/4.99 kg bulk; 88 links (2 oz/57 g each)
1. Combine the sole, sea scallops, salt, and Old Bay seasoning. Grind through the fine plate (1/8 in/3 mm) of a meat grinder. Chill in a freezer 15 minutes.
2. Soak bread crumbs in half of the heavy cream to make a panada.
3. Purée the seafood in the food processor as smooth as possible. Add the egg whites and panada. Pulse the remaining cream. Make a test. Adjust the seasoning and consistency before shaping.
4. Fold in the garnish ingredients until evenly distributed; cover the mixture and refrigerate.
5. Stuff into prepared casings and twist and tie into 5-in/13-cm links.
6. Poach in water at 165°F/74°C to an internal temperature of 145°F/63°C. Shock in ice water to an internal temperature of 60°F/16°C. Blot dry.
7. To serve immediately, remove the casings and either sauté the sausage in clarified butter until golden brown or reheat in a 350°F/ 177°C oven for 10 to 12 minutes. Alternatively, wrap and refrigerate for up to 3 days.
The sausages can be twisted into links 3 in/8 cm long for an appetizer-sized sausage. The sausage is shown here with fingerling potatoes.
Publisher : Wiley; 4th edition (April 16, 2012)
Language : English
Hardcover : 720 pages
ISBN-10 : 0470587806
ISBN-13 : 978-0470587805
Item Weight : 5.62 pounds
Dimensions : 11 x 8 x 1.6 inches