Dates Wrapped in Bacon Topped with Chermoula Sauce

Menu 19

Amuse Bouche

Dates Wrapped in Bacon topped with Chermoula Sauce

Soup

Hearty Vegetable Beef Soup

Salad

Mesclun Salad Greens with Spring

Flowers and Topped with Raspberry Vinaigrette and Toasted Almonds

Entrée #1

Porcini Crusted Pork Chop with Garlic Mashed Potatoes and Seasonal Vegetables

Entrée #2

Saltimbocca served with Gemelli pasta and Sautéed Spinach

Bread

Sicilian Bread

Dessert #1

Raspberry Martinis, with Shortbread Cookies

Dessert #2

Daisy’s Special Dessert: cheesecake

Chermoula Sauce

Makes ½ cup

2eachgarlic, finely chopped

1/3cupcilantro, finely chopped

1/3cupparsley, finely chopped

¾tsp. Paprika

¼tsp.Cumin, ground

Dash cayenne

1/8 cupolive oil

1eachlemon, juice

Salt to taste

Hearty Vegetable Beef Soup

Yield:1.64gal / Serving Size:6 fl.oz. / # of Servings:35

Ingredients

butter(or beef fat) / 8 oz.
Mirepoix(small dice) / 3 lb.15 oz.
white turnips(small dice) / 10 1/2 oz.
garlic clove(chopped) / 2 3/4 ea.
Beef Broth / 1 gal40fl.oz.
Beef Stew Meat(small dice) / 1 lb.5 oz.
Sachet
dried bay leaves / 1 1/4 ea.
dried whole thyme / 3/4 tsp
whole black pepper / 3/4 tsp
fresh parsley / 10 1/2 sprigs
Tomato Concassé / 15 3/4 oz.
frozen corn kernels(may use fresh or canned kernels) / 15 3/4 oz.
Salt / to taste
ground black pepper / to taste

Directions

1 In a soup pot, sweat the mirepoix and turnip in the butter or fat until tender.
2 Add the garlic and sauté lightly.
3 Add the broth or stock and the diced beef; bring to a simmer. Add the sachet. Skim or degrease as necessary.
4 Simmer until the beef and vegetables are tender, approximately 1 hour.
5 Add the tomato Concassé and corn; simmer for 10 minutes. Season to taste with salt and pepper.
6 Cool and refrigerate or hold for service.
VARIATIONS:
A wide variety of vegetables can be added or substituted in this recipe. If leeks, rutabagas, parsnips or cabbage are used, they should be sweated to bring out their flavors before the liquid is added. Potatoes, fresh beans, summer squash and other vegetables that cook more quickly should be added according to their cooking times. Seasonal leafy greens such as turnip tops, dandelion greens or arugula can be shredded and stirred in near the end of cooking. Rice, barley and pasta garnishes should be cooked separately and added just before service.

Mesclun Salad with Raspberry Vinaigrette

Yield:33ea. / Serving Size:1 ea. / # of Servings:33

Ingredients

Toasted, sliced almonds 8 oz.

baby mix lettuce / 44 heads
mâche lettuce / 1 lb.6 oz.
fresh Italian parsley / 3 tbsp.2 tsp
fresh chives / 3 tbsp.2 tsp
fresh tarragon / 3 tbsp.2 tsp
edible flowers / 66 ea.
Raspberry Vinaigrette / 22 fl.oz.

Directions

1. Trim, wash and dry the baby lettuces and mâche.
2. Pick the fresh herbs from their stems. Leafy herbs such as basil may be cut chiffonade or left as whole leaves.
3. If desired, pick the petals from the edible flowers. Small flowers may be left whole.
4. Place the lettuces and mâche in a bowl and add the herbs. Ladle the Raspberry Vinaigrette over them and toss gently, using two spoons.
5. Transfer the salad to six cold plates. Some of the larger leaves may be used as liners if de-sired.
6. Garnish each salad with flowers or flower petals.

Raspberry Vinaigrette

Source:On Cooking 5/e : Chapter 24 (pp 732)

Yield:1qt. / Serving Size:1 fl.oz. / # of Servings:32

Ingredients

red wine vinegar / 4 fl.oz.
rice vinegar / 4 fl.oz.
Lemon Juice (fresh) / 3/4 fl.oz.
dried whole thyme / 1 1/2 tsp
Salt / 1 1/2 tsp
ground black pepper / 1 1/2 tsp
garlic(minced) / 1 1/2 tsp
Honey / 2 oz.
seedless raspberry preserves / 4 oz.
olive oil / 6 fl.oz.
vegetable oil / 1/2 pt.

Directions

1. Whisk together the vinegars, lemon juice, thyme, salt, pepper and garlic.
2. Whisk in the honey and raspberry preserves.
3. Slowly whisk in the oils, emulsifying the dressing.

Porcini Crusted Pork Chop

Serves 12

Marinade

12 eachPork chops, bone in

12 ouncesOlive oil blend

12 ouncesHerbs de Provence

Finish for service

12 ouncesDried porcini mushrooms, or other dried mushrooms

3 teaspoonsSalt, sea salt

3 teaspoonsPepper, freshly ground

Compound Butter

12 ouncesButter

3 ouncesChives, fresh, chopped

1 ½ ounceTarragon, fresh, chopped

Combine olive oil and Herb de Provence. Cover pork chops and marinate for 3 hours or up to 12 hours.
Prepare compound butter: let butter stand at room temperature until softened, then add fresh chopped herbs. Roll into a 1 ½ inch diameter log and refrigerate until service.
Process the dried mushrooms in a food processor until coarsely chopped.
Drain marinade from pork chops. Reserve oil to cook pork chops in.
Season pork chops with salt and freshly ground pepper.
Divide mushroom mixture in half. Press one side of pork chop into mushroom mixture. Reserve the remaining mushroom for later if needed.
Heat oil, place pork chops mushroom side first into the sauté pan. Cook for 2 minutes. Turn over and cook for 2 minutes.
Transfer pork chops to a sheet pan and bake uncovered for 20-25 minutes or until the temperature reaches 150F. Check for doneness.
To serve: remove from oven and top each chop with ½ ounce slice of compound butter.

Chef notes: Herb de Provence is a blend of thyme, rosemary, bay leaf, basil, fennel seed, savory and lavender.

Garlic Mashed Potatoes

Yield:9lb. / Serving Size:9 oz. / # of Servings:16

Ingredients

garlic head((makes more than you need)) / 4 ea.
extra virgin olive oil / as needed
russet potato(or mealy potatoes, whole or peeled, cut into large, uniform pieces) / 8 lb.
Salt / as needed
unsalted butter / 4 oz.
heavy cream / 8 fl.oz.
Salt / to taste
ground white pepper / to taste

Directions

Preheat the oven to 400°F (204°C).
Cut the top off the whole garlic bulb to expose the cloves but not to remove an excessive amount of flesh. Place the prepared garlic on a piece of aluminum foil large enough to make a beggar’s purse that surrounds the garlic. Drizzle a little olive oil on top of the garlic, wrap the aluminum foil around the garlic, and place this package on a pan in the oven. Roast for 30 to 40 minutes, until the garlic is sweet and tender.
Remove the garlic from the oven, unwrap, and cool. Squeeze out the roasted cloves and reserve as required for the dish.
Place the potatoes in a saucepot, cover with cold water, and add a sprinkle of salt. (or use the Combination oven to steam the potatoes).
Bring to a fast boil and reduce to a low simmer. Simmer the potatoes until the potatoes are tender but not overcooked or undercooked.
The easiest way to check the doneness is to insert the tip of a paring knife into one of the larger portions of potato. Lift the knife and the potato out of the water. If the potato slides off the knife, the potatoes are properly cooked. If the potato remains on the knife, additional cooking time is required. If the potato crumbles when the knife is inserted, the potatoes are overcooked.
When the potatoes are properly cooked, drain off the water and peel if necessary. To dry the potatoes, place them back in the pot over low heat and stir gently for 3 to 5 minutes, or place them on a pan in a warm oven for 5 to 7 minutes.
While the potatoes are drying, place the butter and cream in a saucepot and heat until hot but not boiling. Reserve hot.
Carefully place the potatoes in a small food mill or ricer placed over a warm pot and process into the pot.
Add the garlic purée to the potatoes a little at a time until desired flavor profile has been achieved.
Add the butter-cream mixture and carefully mix the ingredients until smooth. The potatoes should be soft and moist, but firm enough to hold their shape without being runny.
Season with salt and white pepper.
Serve piping hot.

Chicken Saltimbocca

1 ½pounds boneless skinlesschicken breastcut into 4-ounce pieces

Salt and pepper

All Purpose flour, for dredging the chicken

1tablespoon choppedsage, plus 24 large sage leaves

2garliccloves smashed to a paste

1pinchred pepper flakes, optional

Olive oil

½ cup White wine

6thin slicesprosciutto

½ cup Parmesan cheese shaving, use a vegetable peeler

Pre-heat convection oven to 325F

Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Dredge each piece with flour. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Refrigerate for 30 minutes or up to several hours.
Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.
Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a sheet pan large enough to fit them in one layer.
Top each piece with 2 sage leaves, a slice of prosciutto and a few shavings of parmesan. Bake in oven for 4 to 6 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.
Deglaze the sauté pan with the white wine, add butter and sprinkle with chopped fried sage. Pour over prepared chicken

Fresh Tomato Gemelli (or linguini) with Raw Tomato Sauce

Yield:9.5lb. / Serving Size:4 oz. / # of Servings:38

Ingredients

olive oil(see notes) / 3 fl.oz.
fresh tomatoes(EP- diced) / 3 lb.15 3/4 oz.
fresh basil(chopped) / 3/4 oz.
red wine vinegar / 3 fl.oz.
Salt / 2 tsp
ground black pepper / 3/4 tsp
linguine pasta / 1 lb.16 oz.
Water / 1 gal66 1/2 fl.oz.
Salt / 1 1/2 oz.
grated parmesan cheese / 12 1/8 oz.

Directions

Mix oil, tomatoes, basil, vinegar, salt and pepper in baker’s bowl.
Cover and let stand at room temperature for 1–2 hours.
Cook linguini in salted water according to directions in recipe Cooking Pasta. Drain. (Yield: 6 lb. 12 oz. cooked pasta.)
Toss tomato mixture with hot pasta.
Scale into pans and sprinkle with Parmesan cheese.
Serve soon after mixing.
Notes
• Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature of 135°F or above. Do not mix old product with new. Cool leftover product quickly following time standards and cooling procedures on p. 167. Reheat leftover product quickly (within 2 hours) to 165°F or above. Reheat product only once; discard if not used.
• Basil oil can be substituted for olive oil. Basil oil can be purchased or made by combining 1⁄2 cup olive oil, 1 cup vegetable oil, and 1⁄2 tsp dried basil leaves, crumbled. Store covered in refrigerator for 24 hours before using.
• 2 Tbsp. dried basil can be substituted for fresh basil.
• Double the recipe for an 8-oz entrée-size portion.
Variation
• Tomato Linguine. Substitute canned diced tomatoes for fresh tomatoes. Heat tomatoes with other ingredients to 170°F before mixing with pasta.

Spinaci in Tegame (Sautéed Spinach)

Yield:5.75lb. / Serving Size:4 oz. / # of Servings:23

Ingredients

olive oil / 1 cup1/2 tsp
garlic clove(minced) / 3 1/4 oz.
fresh spinach(washed, stems removed and coarsely chopped) / 6 lb.4 oz.
Salt / 3/4 oz.(2 3/4 tsp)
ground black pepper / 1 1/4 tsp

Directions

1 Heat olive oil in large sauté pan over medium-high heat until hot. Add garlic, sauté until golden but not burned, about 1 minute or less.
2 Add spinach, stirring constantly, sauté until wilted and tender, about 4 or 5 minutes. (Enough water should cling to leaves from washing, but, if necessary, add a teaspoon of water to pre-vent burning.)
3 Add salt and pepper, correct seasonings.
4 Serve immediately.

Sicilian Bread

36oz.water, warmed to 105°

8oz.Salad oil

4 tbsp. + 11/2 teaspoonsActive dry yeast

4 lbs., 1 oz.Bread Flour

2 1/8oz.Sugar (4 Tablespoons plus 1 teaspoon)

1 1/8 oz.Salt (2 tablespoons plus 1 teaspoon)

1/2 cupPoppy Seeds (this mixture can be found in the kitchen)

3Tbsp.Kosher Salt

Blessing

1/2 cupOlive Oil

4eachGarlic cloves

1Tbsp.Oregano, fresh chopped

1Tbsp.Basil, fresh chopped

In a warm mixing bowl, mix together water, oil, and yeast. Leave for 5 minutes of until frothy
Add flour, sugar and salt and mix using the dough hook until dough pulls from the sides of the mixing bowl.
Turn out onto bench and knead until smooth dough forms.
Scale into 7 one pound loaves
Roll into baguettes. Take each baguette and sprinkle with the poppy seed mixture
Place loaves on parchment lined baking sheets (do not use baguette forms)
Cut 4 diagonal slices into the top of each baguette
Top with the Blessing
Proof until double in size
Bake at 325° in convection oven until browed (approximately 15-20 minutes)

Raspberry Martinis

Serves 40

This is a Raspberry Mousse garnished with Lady Fingers, Short Bread Cookies and Raspberry Sauce

For the Raspberry Puree

frozen raspberries12 cups

Thaw the raspberries and put them in a food processor. Process until smooth. Strain the puree to remove seeds and then use as directed.

For theTraditional Shortbread Cookies

Serving Size:1/2 oz. / # of Servings:48

Ingredients

unsalted butter(softened) / 9 oz.
confectioners’ sugar / 4 1/2 oz.
vanilla extract / 0.28 fl.oz.
Salt / 0.11 oz.(1/2 tsp)
pastry flour(or use all-purpose) / 10 1/2 oz.
Egg Wash / as needed

Directions

Blend the butter and powdered sugar in a mixing bowl without creaming. Stir in the vanilla and salt, mixing thoroughly. Add the flour and mix until just combined.

Divide the dough into four equal portions. Roll each piece of dough into 8-inch (20-centimeter) disks. Wrap in plastic. Freeze until hard, approximately 30 minutes.

Remove from the freezer and unwrap, then lightly brush each disk with egg wash. Cut each disk into eight wedges. Dock the wedges with a fork.

Bake at 325°F in a convection oven until pale golden brown, approximately 15 to 18 minutes.

For the Mousse:

Powdered gelatin3 ¾ teaspoon

Cold water5 ounces

Raspberry puree5 cups

Sugar15 ounces

Heavy Cream10 cups

In a small cup, combine gelatin and water allow to soften.

In a small saucepan, heat half of the puree until it just begins to bubble. Remove from heat and stir in gelatin.

Mix well and strain onto the rest of the puree. Allow to cool to room temperature.

Whip cream and sugar until it forms soft peaks. Fold in puree. Refrigerate until ready to serve.

For the Raspberry Sauce

Cornstarch6 Tablespoons + 2 teaspoons

Raspberry Puree5 cups

Sugar5 ounces

Place the cornstarch in a small pan, slowly add the puree to the cornstarch, forming a smooth paste.

Bring to a simmer over medium heat and stir in the sugar. Simmer for one minute or until sugar is dissolved.

Allow to cool adjust thickness if needed.

Lady fingers40 each

Mint Sprig40 each

To assemble:

Have ready 35 Martini glasses. Break the lady fingers into three pieces and fit into the martini glass.

Place three fresh raspberries into the glasses. And the cover with the raspberry sauce.

Cover with the Raspberry Mousse, filling 3/4-way up the glasses. Set Aside.

Refrigerate 1 hour.

Once set, cover the top with raspberry sauce and decorate with raspberries and a mint sprig.

Serve a short bread cookie alongside the Mousse

Lemon Tart (Chef Suzanne’s Favorite Dessert)

Makes 4 tarts (9-inch) 10 slices per tart

Pine nut dough (recipe follows)

7 cups granulated sugar
2 ¼ cupsall-purpose flour

8 tablespoonscornstarch

2 tablespoonskosher salt

24eggs

24 egg yolks

4 teaspoonsvanilla extract

6 cupsfresh lemon juice

Garnish: Candied Lemon slices (recipe follows)

Preheat oven to 275°F.
Press Pine Nut Dough into bottom and up sides of a 9-inch round removable bottom tart pan. Top with a piece of parchment paper, letting ends extend over the edges of the pans. Add pie weights.
Bake until lightly browned, about 15 minutes. Let cool slightly. Carefully remove paper and weights. Bake until light brown and firm, about 10 minutes more. Remove from oven and let cool.
Reduce oven temperature to 250°F.
In a medium bowl, whisk together sugar, flour, cornstarch, and salt. In another medium bowl, whisk together eggs, egg yolks, and vanilla.
Add sugar mixture to egg mixture, whisking to combine. Add lemon juice; whisk until smooth. Pour filling into warm crust.
Bake until set but still slightly jiggly in center, 30-40 minutes. Let cool completely on a wire rack. Refrigerate 4 hours or overnight.
Garnish with candied Lemon slices.
Cover and refrigerate for up to 3 days.

Pine Nut Dough

4 cupsfinely ground toasted pine nuts

6 oz.Sugar

2 tablespoonschopped fresh rosemary

1 tablespoonkosher salt

6 cupsall-purpose flour

2 cupsunsalted butter, softened

4 eachegg yolk

In the work bowl of a food processor, place pine nuts, sugar, rosemary, and salt; pulse until combined.
Add flour, and pulse until finely ground
In a bowl of a stand mixer fitted with the paddle attachment, beat nut mixture, butter and egg yolk at medium speed until combined. Wrap dough in plastic wrap and refrigerate at least 10 minutes before using.

Candied Lemon Slices

Makes about 42

7lemons

2 cupssugar

2 cupswater

Using a mandolin, slice the lemons into paper thin slices; discard the seeds
In a medium bowl combine the lemons slices and sugar. Let stand until sugar is dissolved, about 30 minutes.
In a stainless steel saucepan, bring lemon-sugar mixture and water to a boil. Reduce to medium and simmer, stirring occasionally, until translucent, about 30 minutes. (Be careful not to let the mixture caramelize.)
Remove from heat, let cool slightly. Stain the lemon slices. Place the lemons slices on parchment paper; let dry at room temperature. Cover and freeze for up to 1 week.

For plate-up

Slice each tart into 10 slices, using the pie marker as your guide.

Garnish each slice with a Candied Lemon Slice.