Gid's Culinary & Pastry Workbook

Gid's Culinary and Pastry Cookbook 1
GIDS CULINARY & PASTRY COOKBOOK 1
A. Appetizers 3
B. Soups 15
C. Game 27
D. Fish & Shellfish 33
E. Poultry, Duck, Turkey & Liver 43
F. Meats 49
G. Pastas 55
H. Ravioli & Risotto 67
I. Sauces 75
GIDS CULINARY & PASTRY COOKBOOK 83
A. Breads & Pie Dough 85
B. Sponge Cakes & Pastry 97
C. Cakes 105
D. Cookies 123
E. Creams, Puddings & Fillings 133
F. Custards & Mousses 141
G. Sugars & Sauces 149
H. Specialties & Meringues 155
I. Ice Creams, Frozen Desserts & Sorbets 163
Gids Culinary & Pastry Cookbook

APPETIZERS
A. Appetizers
1. Vitello Tonnato
(Cold sliced veal with tuna sauce)
#1Tuna Sauce
2 Whole Eggs
1 Egg Yolk
Juice of ½ Lemon
12 Anchovy Filets
Ground White Pepper (to taste)
3 - 6 ounce cans Solid White Tuna in Oil, not drained
3 cups Soybean Oil
#2 Tuna Sauce
1 Whole Egg
2 Egg Yolks
Juice of 1 Lemon
20 Anchovy Filets
Ground White Pepper(to taste)
4 - 3 ½ounce cans Solid White Tuna in Oil, not drained
3 cups Soybean Oil
Using a food processor, place anchovy(dried, no excess oil), eggs, and lemon
juice and puree well. Slowly add oil as it is running until it is of a consistency of
mayonnaise. Add tuna and pepper and puree until it is smooth. Refrigerate for
no more than 3 days. The veal is roasted medium rare, eye round is preferable,
then chilled. It is sliced very fine and placed on a plate. The sauce is spread
evenly and thinly over veal and then is decorated with a tomato rose and parsley.
2. Carpaccio Sauce
(thin sliced raw beef with cognac sauce)
1 Whole Egg
1 Egg Yolk
2 ounces Dijon Mustard
2 cups Soybean Oil
1 cup Heavy Cream
½ cup Cognac
6 drops Tabasco Sauce
5 shakes Worcestershire Sauce
3 pinch Salt
Place eggs and mustard in food processor and puree, adding slowly the soybean
oil. This will create a mayonnaise. Add now the cognac, Tabasco,
Worcestershire and salt. Puree. Now add cream as it is running to achieve a
consistency of sauce. This may be spread evenly over the Carpaccio or applied
with a squirt bottle.

APPETIZERS
3. Mozzarella in Carozza
(Mozzarella in fried bread)
Carozza Sauce:
1 clove minced Garlic
2 tablespoons Sweet Unsalted Butter
2 teaspoons sliced Basil
1 pinch Hot red Chile Pepper
1 Anchovy Filet
2 tablespoons minced Porcini Mushrooms
2 ounces Dry White Wine
1 teaspoon Capers
2 pinches All Purpose Flour
1 teaspoon Sweet Unsalted Butter(to emulsify sauce)
First, prepare to slices of white bread(no crust) with a ¼ inch slice of mozzarella
sandwiched in between. Press a little. Cook this in hot soybean oil(3 ounces)
after coating with flour and beaten eggs. Brown evenly on both sides, discard
oil, and place in the 400°F oven for 3-4 minutes or until heated thoroughly.
Place carozza on board and cut into four pieces and put on plate. Using the hot
pan, put 1st
butter, garlic, chopped anchovy and the white wine as soon as the
butter or garlic begins to brown. Now add flour, Porcini, peppers, capers and
basil. It should not look greasy. If it does add a little(2-3tablespoons) stock or
water. Now add the last butter and reduce to a sauce consistency. Pour over
carozza. Serve Immediately.
4. Lemon Herb
4 boiled egg yolks, Sieved
2 teaspoons Anchovy Paste
3 tablespoons chopped Parsley
2 tablespoons chopped Basil
2 tablespoons Lemon Juice
2 tablespoons Capers
¾ teaspoon Ground White Pepper
½ teaspoon Salt
½ cup Extra Virgin Olive Oil
Combine all ingredients well in processor. While running add Oil. Do not
overpuree. Serves well with poached fish or shellfish.
5. Basil Dressing
1 cup Fresh Basil Leaves, julienne
1 pint Peanut Oil
¼ cup Champagne Vinegar
Juice of ½ Lemon
Salt & White Pepper(to taste)
Mix all ingredients well. May be spooned onto grilled fish or chicken.

APPETIZERS
6. Ginger Lemon Mayonnaise
2 tablespoons sliced Ginger
Juice of 1 Lemon
1 Egg Yolk
2 cups Safflower Oil
Juice of ½ Lemon
Cook the ginger and 1st
lemon until reduced. Mince ginger using food processor,
add the yolk and puree while adding oil slowly. Finish with salt, pepper and
lemon juice. Great for grilled chicken sandwiches or salmon.
7. Tuna Dill Mayonnaise
1 - 6 ounce Solid White Tuna, drained
4 Anchovy filets
2 tablespoons Capers
2 tablespoons chopped Shallots
1 bunch Dill chopped
¾ cups Lemon Juice
2 cups Soybean Oil
Puree all ingredients (except lemon and oil) in food processor and then slowly
add lemon juice until incorporated. Now while machine is running add oil
slowly. You should now have a mayonnaise like dressing which can be applied
to many different food items.
8. Bleu Cheese Dip
8 ounces Bleu Cheese Crumbles
4 ounces Cottage Cheese
1 tablespoon Caraway Seeds
¼ cup finely chopped Onion
` 1 tablespoon Cracked Black Pepper
Combine all ingredients well and chill. Great for a vegetable dip.
9. Jalepeno Tomato Salsa
1 ½ cups Fresh Tomatoes, peeled, seeded and ¼ inch diced
1/3rd
cup finely chopped Red Onion
3 minced Jalepeno Peppers
1 ounce Fresh Cilantro, chopped
1 large clove Garlic, sliced thin
1 cup Red Wine Vinegar
1 ½ cups Extra Virgin Olive Oil
Salt & White Pepper (to taste)
Combine all ingredients, except oil, well. Whisk in oil and check salt and
pepper seasoning.

APPETIZERS
10. Baumeniere Salad Dressing
2 Egg Yolks
1 cup Pommery Mustard
¼ cup White Vinegar
3 cups Wesson Oil(or to desired consistency)
Place eggs and mustard in food processor. Begin to puree and add oil slowly
until you have a mayonnaise like consistency. Add vinegar (can be varied to
taste), this should dilute it to a salad dressing consistency. Add salt and pepper
to taste. Used on mixed baby greens.
11. Curry Mayonnaise
2 cups Mayonnaise
½ cup Sour Cream
1/3rd
cup Chutney
5 Fresh Scallions Sliced 1/8th
inch thick
1 stalk Fresh Celery diced 3/16th
inch
Ground Curry (to taste)
Combine all ingredients well. Use for vegetable dip or chicken wings.
12. Tomato & Red Pepper Vinaigrette
1 cup roasted Red Peppers
¼ cup Italian Tomato Sauce
2 tablespoons Pesto
1 ounce Red Wine Vinegar
2 ounce Balsamic Vinegar
Salt & Black Pepper(to taste)
1 cup Extra Virgin Olive Oil
Place peppers in food processor and puree. Add all other ingredients except oil.
Puree. Add oil slowly while machine is running into incorporated. Check salt
and pepper seasoning. May be used for shrimp cocktails or Oysters.
13. Balsamic Vinaigrette
4 Shallots, diced
½ cup Dijon Mustard
1 ½ cups Olive Oil
2 ounces Red Wine Vinegar(variable)
4 ounces Balsamic Vinegar(variable)
Lemon Juice (to taste)
Puree shallots in food processor and add mustard. Add oils slowly until
incorporated. Add vinegar, salt, pepper and lemon juice to taste. For salads.

APPETIZERS
14. French Vegetable Vinaigrette
1 head roasted Garlic, husk removed
2 roasted Red Onions, peeled
1 cup roasted Red Peppers
3 cups Olive Oil
1 tablespoon Oregano
2 tablespoons Pesto
¾ cups Red Wine Vinegar(variable)
Salt & Black Pepper (to taste)
Puree garlic, onions and peppers in food processor. Add oils slowly until
incorporated. Add pesto, oregano, vinegar, salt and pepper to taste if you prefer.
Great for salads as well.
15. Basil Mayonnaise
1 cup Mayonnaise
2 ounces Pesto
Combine. That’s all. Used on sandwiches or poached shrimp or lobster.
16. Peqo Deguayo
1 cup Fresh Tomatoes, peeled, seeded and diced ¼ inch
¼ cup diced Red Onion
2 tablespoons chopped Cilantro
1 teaspoon Oregano
5 drops Tabasco
2 Jalepenos, diced
1 clove minced Garlic
Cumin(to taste)
Juice of 2 Limes
Red Wine Vinegar(to taste)
Mix all ingredients well. Serve with Nachos.
17. Mango Vinaigrette
1 cup Mango Puree
1 tablespoon minced Ginger
5 Fresh Scallions, sliced 1/8th
inch thick
Juice of 1-2 Limes
Extra Virgin Olive Oil(to taste0
Blend all ingredients well in blender, excluding the oil. Add oil slowly to taste.

APPETIZERS
18. Cheese Soufflé
Base:
3 ounces Sweet Unsalted Butter
4 ounces All Purpose Flour
2 ½ cups Whole Milk
7 Egg Yolks(medium)
9 ounces Swiss Cheese , grated
2 ounces Bleu Cheese Crumbles
1 ounces Parmesan Cheese, grated
Salt, White Pepper, Nutmeg and Cayenne Pepper( to taste)
Heat butter in skillet until melted. Add flour. Add yolks slowly. Add hot milk.
Cook until thickened a bit. Add cheeses and stir until dissolved. Add seasoning.
Refrigerate.
Soufflé:
Whip 4 egg whites until stiff. Fold in 4 ounces of base well. Spoon into
buttered and sugared ceramic soufflé mold. Score an X on top of mixture. Insert
into 450°F oven for at least 35 minutes before opening door of oven to inspect.
It will rise double and form a crown. It is done when cracks appear on top.
Serve IMMEDIATELY!
19. Santa Fe Chile
Prepare a Chile con Queso first. Top with guacamole, Peqo de Guayo and sliced
Jalepeno Peppers.
20. Apple, Walnut & Horseradish Cream
2 Red Apples, peeled, seeded and diced 3/8th
inch
1/3rd
cup Walnuts, chopped
2/3rd
cups Horseradish, grated
1 quart Whipped Cream
1 teaspoon Lemon Juice
Combine all ingredients well, fold in cream. Serve as an accompaniment to
poached chicken.
21. Baby Fruit Salad
4 Baby Pears
4 Baby Apples
4 Mandarin Oranges
1 Ruby Red Grapefruit
2 Florida Oranges
¼ cup Cognac
½ cup whipped Creme Fraiche
Core pears and apples and dice. Segment citrus fruits. Add cognac and toss.
Top with creme fraiche.

APPETIZERS
22. Goat Cheese with Roasted Hazelnuts
½ cup blanched, roasted and ground Hazelnuts
4 - ¾ inch sliced wheels of Goat Cheese
12 Shitake Mushroom Caps
1 ounce Walnut Oil
Black Pepper & Salt (to taste)
1 Radichio leaf cup
1 bed of Mixed Baby Greens with 1 nice Red Oak leaf
Bread the goat cheese with the hazelnuts and warm in 350°F oven. Meanwhile,
sauté the mushrooms on the walnut oil and season with salt and pepper. Place
the Radichio, and mixed baby greens on plate with nice red oak leaf on top.
Mushrooms go around the salad and the warmed goat cheese goes on top of the
mixed baby greens on top of the red oak leaf. Serve now.
23. Hicamah Salad
2 Hicamahs julienne fine
2 tablespoons Red Onions, finely diced
3 tablespoons Cilantro, finely chopped
1 Red Pepper, finely diced
1 Jalepeno, finely diced
Zest of 2 Oranges
Juice of 2 Oranges
Combine all ingredients well. Used as a topping for Cold Marinated Beef.
24. Lobster Salad
1 poached Lobster, cleaned, shells discarded
Basil Dressing(Appetizers #5)
12 French Beans, blanched
3 Plum Tomatoes, peeled, seeded and diced ½ inch
1 Persimmon, peeled and diced ¾ inch
6 Fresh Pearl Onions, roasted
Segments and Zest of 1 Lemon and 1 Orange
Toss the vegetables and citrus in a light vinaigrette. Dress the lobster in Basil
dressing. Arrange all on a plate and serve chilled.

APPETIZERS
25. Roasted Mushrooms
3 tablespoons Garlic Oil
8 White Mushroom Caps, large
2 tablespoons Demi-Glace
1 teaspoon Sliced Cilantro
Flakes of Fresh Parmesan Cheese
Broil the mushrooms on the garlic oil. Remove from pan and put caps on the
plate. Place demi-glace in pan mushrooms were cooked in and reduce; add
cilantro. Pour on top of mushrooms and serve with flaked parmesan on top.
26. Duck Liver
6 Fresh Duck Livers
1 tablespoon Bacon Fat
1 ounce Demi-Glace
½ cup blanched in butter Mustard Greens
In a sauté pan with melted butter, place liver which have been dusted in flour and
seasoned with salt and pepper. Sauté until brown on both sides. Remove to
place on top of greens on plate. Wipe out pan and place bacon fat, demi-glace,
salt & pepper. Reduce to sauce consistency. Place on top of liver and serve.
27. Duck Liver Mousse
4 ounces Duck Fat
4 ounces sautéed, but not browned Onions
16 ounces Fresh Duck Livers
¼ teaspoon Kosher Salt
Black Pepper (to taste)
Dissolve fat in 1/3rd
cup Cold Water. Heat to dissolve and strain. Poach livers
quickly in boiling chicken stock, just enough to cover, and remove. Don’t cook
all the way. Must be pink in the centers. Add fat, onions, salt and pepper to
livers in the food processor and puree. Add cream while pureeing. Remove and
place in ceramic container and cover tightly until chilled. Great for spreads
and as an appetizer.

APPETIZERS
28. Stuffed Baked Artichokes
8 Large Artichoke, peeled down to heart and stem, halved &
blanched. Reserve 16 leaves, blanched for garnish.
½ cup Ham
½ cup Green Olives
½ roasted Red Pepper
5 Parsley Sprigs
2 White Mushrooms
2 tablespoons Parmesan Cheese
Puree ham, olives, red pepper, parsley and mushrooms in food processor. Add
Parmesan cheese. Stuff all 16 halves with this equally and top with 8 strips of
bacon, halved and blanched. Cook in 400 degree oven until hot and crispy. Be
sure to use a little chicken stock in bottom of pan. The juice in bottom of pan is
reduced with 3 tablespoons of butter and white wine. This sauce is then placed
over the artichokes. The plate is garnished with the leaves and some roasted red
peppers. Serve now.
29. Chicken & Mushroom Sausage
6 lb. Chicken flesh
2 lb. Pork Fat
2 lb. White Mushrooms, cooked in garlic oil until dry
12 leaves Fresh Sage, julienne
3 stalks Fresh Rosemary, plucked and chopped
8 Fresh Bay Leaves, julienne
3 ounces Pommery Mustard
4 ounces White Wine, infused with 5 cracked garlic cloves
6 big pinches Salt
4 big pinches Granulated Sugar
2 tablespoons Butcher Cracked Black Pepper
Grind the pork and chicken in the meat grinder with coarse(1/4 inch) holes. Add
the chilled mushrooms, the wine minus the garlic, and everything else. Affix the
sausage attachment on meat grinder. Mix everything well and put in feeder.
Add the sausage casings to the attachment and stuff your sausage. Twist the
sausages four times in one way, the next link four times the other. Poke each
link with a skewer 3 times and poach in 200°F water for around 5 minutes.
Refrigerate. Grill when needed and serve with polenta, beans or lentils.

APPETIZERS
30. Duck Sausage
6 lb. Duck flesh
2 lb. Pork Fat
½ cup Pommery Mustard
16 leaves Fresh Sage, julienne
1 Onion, diced, browned and chilled
2 teaspoons Ground Cloves
1/3rd
cup Cognac
6 pinches Salt
3 tablespoons Butcher Cracked Black Pepper
Follow procedure as outlined in recipe 29, Chicken and Mushroom Sausage.
Stuff a little less and make them shorter, however.
31. Chicken Wings
12 Chicken Wings, grilled
¼ cup Peanut Sauce
Grill the chicken wings and toss with a Peanut Sauce. Serve Immediately.
32. Goat Cheese Flan
3 lb. Goat Cheese
½ cup Heavy Cream
4 Egg Yolks
Melt slowly over low fire the cheese and cream. When homogenous, add a little
of this mixture to the yolks so as not to curdle the yolks, then combine them all.
Refrigerate.
To Serve:
Using a steel ring on an aluminum oven tray, place a roasted red pepper on the
bottom cut out into a circular shape. Then a ¼ inch layer of the cheese, then
another pepper, then cheese. Top finally with a little cream and Parmesan and
bake for 5-7 minutes in a 375°F oven. Serve on a plate with mixed baby greens
and Belgium Endive.

APPETIZERS

SOUPS
B. Soups
1. Roux (thickening agent)
1 cup Sweet Unsalted Butter
1 cup All Purpose Flour
In heavy skillet, melt butter thoroughly and add flour; stir until combined. Cook
slowly over low heat for 5 minutes, stirring. For a darker Roux for darker sauces,
cook the Roux in the oven at 350°F for 25-30 minutes, stirring until browned.
Stores at room temperature for days, or refrigerate for weeks.
2. New England Clam Chowder
#1
4 ounces Pork Fat, rendered
1 cup ¼ inch diced Celery
1 cup ¼ inch diced Onions
1 46 ounce can Clams with Juice( Fresh Clams with juice may
be substituted)
1 teaspoon Marjoram
1 teaspoon Thyme
5 ounces Roux
½ teaspoon Ground White Pepper
6 shakes Tabasco
2 cups ¼ inch diced Potatoes
1 cup Whole Milk
1 cup Heavy Cream
Sauté until translucent the celery and onions. Add clams and juice and bring to
simmer. Add roux and whisk vigorously until smooth and evenly distributed.
Add potatoes and all seasonings and cook stirring occasionally until potatoes are
tender. Add hot milk and cream to thin out soup to correct consistency. Taste for
seasoning.
3. Basic Chicken Stock
4 lb. Chicken Bones 4 large, fresh Parsley sprigs
1 gallon Cold Water 4 Whole Black Peppercorns
3 Celery stalks, sliced 4 sprigs fresh Thyme Leaf
1 large Onion, sliced 1 Bay Leaf
1 large carrot, sliced 1 teaspoon Salt
In large pot bring to boil bones and water. Remove scum and grease from top.
Add remaining ingredients and simmer 2 hours. Strain. Cool in ice bath.
Refrigerate. Discard fat on top after chilled. Reduce for chicken consommé
over low heat until halved in quantity.

SOUPS
4. Creamy Porcini Mushroom & Chicken Soup
1 cup boiling Water
½ ounce Dried Porcini Mushrooms
3 ½ ounces chopped Smoked Bacon
1 medium Onion, chopped
1 large clove Garlic, chopped
½ teaspoon dried Thyme, crumbled
½ lb. Fresh Button Mushrooms, chopped
¼ cup All Purpose Flour
4 cups Chicken Stock
1 cup dry White Wine
1 tablespoon Tomato Paste
1 Bay Leaf
1 lb. Chicken Thighs, skin removed
1 cup Heavy Cream
Combine 1 cup boiling Water and dried mushrooms in small bowl. Let stand 30
minutes or until soft. Pick and clean each mushroom of any dirt and rinse them,
then chop them. Strain remaining liquid through clean dishtowel.
Sauté bacon in large heavy pot over medium heat until crisp. Spoon off excess
fat leaving enough to sauté the onion for five minutes or until soft. Add garlic
and thyme and stir 1 minute. Add button mushrooms and chopped Porcini
mushrooms and sauté until browned, about 8 minutes. Add flour and stir 2
minutes. Add chicken stock gradually, in which the chicken thighs had been
cooked through, plucked, diced and set aside to be added later, and cook until
smoothened about 1-2 minutes. Add wine, mushroom juice, tomato paste and
bay leaf. Bring to simmer to dissolve tomato paste. Add diced chicken meat and
cream, bring to boil, check seasonings and serve. Garnish with toast and parsley.
5. Basic Fish Stock
1 gallon Cold Water
4 lb. Fish Heads and Bones, washed, gills removed
1 large Onion, sliced
3 Celery stalks, sliced
2 Bay Leaves
4 Parsley Sprigs
4 Whole White Peppercorns
1 teaspoon Salt
3 Whole Cloves
1 cup Dry White Wine
Bring to boil water and fish bones, then simmer. Remove scum and froth from
surface. Add all other ingredients and simmer for 1 hour, skimming top
frequently. Strain through clean dishtowel and refrigerate or freeze. Best if made
same day or day before needed.

SOUPS
6. Venetian Fish Soup
For the Vegetable Base:
1 large Onion, diced ¼ inch
4 stalks Celery, diced ¼ inch
1 bulb fresh Fennel, ¼ inch diced
3 medium Carrots, ¼ inch diced
4 Tablespoons Fresh Thyme, chopped
4 Tablespoon Fresh Italian Parsley, chopped
4 Fresh Imported Laurel(Bay) Leaves
3 cloves Garlic
¼ cup Olive Oil
1 teaspoon Salt
½ teaspoon Ground Black Pepper
In Heavy skillet, roast in the oven all ingredients excluding the tomatoes and
fresh herbs. After about 1-2 hours of occasional stirring you will begin to see the
browning of the vegetables. Remove bay leaves and garlic cloves now. Add
tomatoes and fresh herbs and continue to roast until dry. Remove to cool.
For the Soup Base:
3 stalks Celery, sliced
3 stalks and leaves of the Fresh Fennel Bulb, cut
5 Parsley Stems
3 whole cloves
1 tablespoon Salt
5 Fresh Laurel(Bay) Leaves, sliced
½ cup Dry White Wine
1 gallon Cold Water
4lb. Fresh Fish Heads and Bones, gills removed.
Snapper, Grouper, Sea Bass or Halibut
24 Mussels, 24 Clams, 12 Shrimp, deveined
2 1 ½ lb. Lobsters, cooked
In large pot, enough to hold all the bones, sauté all ingredients until translucent
and then add the white wine and the water. Bring to a boil and simmer for 15
minutes. Remove all vegetables with a fine strainer and discard. Add fish heads
first and simmer until cooked 5- 10 minutes. Remove to flat pan to cool. Now
simmer bones until done, about 4-5 minutes. Remove to flat pan to cool. Strain
the stock through a fine wire mesh. You may not need it all. Now pick the bones
of all the flesh and toss the meat into the pot of cooked vegetables. When
finished, mix the vegetables and fish meat gently and add the fish stock to it.
Add enough stock to the vegetables and fish meat so that it is not too liquid nor
too dry. Check the salt and pepper and adjust if needed. Cook Lobsters in
remaining fish stock diluted with water if you do no have enough stock. Bring
Fish Soup to a boil with Mussels, Clams, Shrimp and Lobsters(cleaned) and
serve with Garlic Toast.

SOUPS
7. Fish Chowder
2 tablespoons Olive Oil
½ cup diced Onion
¼ cup diced Celery
1 quart Fish Stock
20 peeled, seeded and diced Fresh Plum Tomatoes
½ cup Tomato Juice or Sauce, pureed
2 large Potatoes, peeled and diced ¼ inch
2 ounces Roux
½ teaspoon Tarragon
½ teaspoon Thyme
2 Bay Leaves
¼ teaspoon Ground Black Pepper
Salt (to taste)
12 ounces Monkfish, Cod or Halibut, cubed into 1 inch pieces
In large soup pot, sauté lightly floured fish filets until golden brown. Remove
filets and set aside. Add olive oil and sauté onions and celery until translucent,
about 2-3 minutes. Add fish stock and simmer for 5 minutes. Add roux and
combine, whisking rapidly and thoroughly. Add tomatoes and juice(sauce) and
bring to boil. Add potatoes and cook until tender. Add seasonings and then add
fish. Cook until fish is just tender, 2-5 minutes. Serve with Garlic Toast.
8. Onion Soup
#1French
4 medium Onions, sliced 3/16th
inch with the grain
1 tablespoon Peanut Oil
¼ cup Dry Sherry
1 quart Beef Consommé
1 teaspoon Thyme Leaf
In large round hot skillet, add oil and onions. Brown quickly, tossing and
stirring. When evenly colored add wine and sherry, then Consommé. Bring to
simmer, then season.
#2 American
4 medium Onions, sliced 3/16th
inch with the grain
2 ounces Tomato Paste
1 quart Beef Consommé
1 teaspoon Thyme Leaf
Prepare as above, except add the tomato paste after onions brown, blend well,
then add consommé and seasonings.

SOUPS
9. Beef Consommé or Veal Stock
5 lb. Beef Oxtail or Veal Bones
3 large Carrots
5 Parsley sprigs
10 Whole Black Peppercorns
3 Bay Leaves
1 Bulb Garlic, split, against the cloves
2 ounces Tomato Paste(Veal Stock only)
` 2 cups Dry Red Wine ( Veal Stock Only)
2 gallons Cold Water
`
For Consommé, place all ingredients in large pot (excluding tomato paste, and
red wine) and boil. Remove scum and fat from top. Simmer for 6 hours. Do Not
Stir! Cool and strain. Do not freeze for it will become cloudy when defrosted.
Stay for 3-4 days refrigerated. Remove any grease on top after refrigerated
before using.
For veal stock, roast the bones at 425°F for 1-2 hours or until browned. Place in
large pot. In same pan, roast all other ingredients, except tomato paste, until
browned. Add a little water to tomato paste to liquefy and add to the vegetables.
Continue to roast for another 15 minutes. Place these roasted vegetables into pot
with veal bones. Clean pan with Red Wine and scrape all of this stuff into pot as
well. Add cold water and bring to boil. Remove scum and fat and simmer for 6-
8 hours. Do Not Stir! Strain and cool. Freezes well and stays refrigerated for at
least 1 week. Remove fat from top after refrigeration before using.

SOUPS
10. Pasta e Fagioli
(Pinto Bean and Pasta Soup)
1 large Onion, diced ¼ inch
4 stalks Celery, diced ¼ inch
1 large Potato, diced ¼ inch
2 Bay Leaves
3 tablespoons chopped fresh Sage
2 cloves Garlic, sliced thin
1 lb. Soaked Pinto Beans
1 teaspoon Salt
2 quarts Cold Water (2 times)
4 ounces Penne cooked and sliced ¼ inch
1/3rd
cup Extra Virgin Olive Oil
1 sprig Fresh Rosemary
2 cloves Garlic
Wash pinto beans well and soak overnight. Bring to boil with fresh water and
throw out water. Add water again with salt and bring to a boil, then simmer for
about 2 hours or until done. Erstwhile, in large skillet slowly over low heat cook
all the other ingredients( excluding all after Cold Water) until lightly browned
and tender. Add the beans, (reserving 2 cups of beans on the side) and the
liquid, boil again, then puree. Add the 2 cups reserved beans. Heat the Olive Oil
with 1 sprig fresh Rosemary and 2 cloves garlic. Before the garlic browns,
strain this flavored oil directly into the soup and whisk in well. The soup must
still be hot in order to incorporate the oil. Add the cooked pasta and serve hot.
Stays refrigerated only 2-3 days.
11. Lentil Soup
1 batch Vegetable Base( see recipe #6)
1 large Potato, diced ¼ inch
2 lb. Dried Lentils, washed well
2 quarts Chicken Stock
½ cup Flavored Oil (see recipe #10)
Add potatoes to warm vegetable base and continue to cook until potatoes are
tender. Add lentils and stock and cook until lentils are tender. Remove 3 cups
of lentils for use in soup after the remainder is pureed. Add flavored oil. Serve
hot. Stays up to one week refrigerated.

SOUPS
12. Split Green Pea Soup
½ lb. Ham Bone
2 stalks Celery, sliced ¼ inch
1 large Onion, sliced ¼ inch
4 Bay Leaves
2 large Potatoes, ¼ inch sliced
2 lb. Frozen Green Peas
Cold Water, just enough to cover
1 teaspoon Salt
½ teaspoon Ground White Pepper
½ lb. Sweet Unsalted Butter, cut into ½ inch cubes
In large skillet, place ham bone, onions, celery, potatoes, bay leaves, salt &
pepper and 2 ounces butter. Sauté slowly over medium to low fire until all
onions and celery are tender. Add peas and water, only enough to cover, and
bring quickly to boil over high heat. Boil rapidly until potatoes are cooked. The
peas should be bright green or you cooked it too long. Remove bone and bay
leaves and puree immediately. Be Careful. Pureeing hot soup is extremely
dangerous. Be sure not to overfill blender or cuisinart. Leave enough room for
rapidly increasing steam pressure. Wear protective goggles if necessary. Add
the ½ lb. Butter and whisk in. Check salt and pepper. Cool in ice bath or serve
immediately. Stays 5-6 days refrigerated.
13. Chilled Carrot Soup
2 medium Leeks, cut ¼ inch and washed well
4 ounces Sweet Unsalted butter
2 lb. Carrots, peeled and cut into 1 inch cubes.
1 medium Potato, cut into ½ inch cubes
2 Bay Leaves
3 sprigs Fresh Thyme
2 teaspoons Salt
Salt and White Pepper to taste
1/3rd
lb. Sweet Unsalted Butter
Braise leeks slowly in soup pot with butter. Add potatoes & seasonings and
continue to cook for 5 minutes. Add hot stock and carrots and cook until carrots
and potatoes are soft but not broken or falling apart. Puree while hot and whisk
in 1/3rd
lb. Sweet Unsalted Butter. Stays for 2-3 days refrigerated.

SOUPS
14. Potato & Leek Soup
9 Leeks (whites only), cut ¼ inch slices, washed well
3 large Potatoes, cut into ¼ inch slices
2 Bay Leaves
1 tablespoons Salt
1 teaspoon White Pepper
1 cup Heavy Cream
1/3rd
lb. Sweet Unsalted Butter, cut into ½ inch cubes
Using skillet, sweat leeks and butter together. Add stock, bay leaves, salt and
pepper and bring quickly to a boil. Add potatoes and continue to boil rapidly
until potatoes are soft. Puree now and add the Worcestershire sauce, hot cream
and the 1/3rd
lb. Butter. Serve hot or chill in ice bath. Stays refrigerated only for
2-3 days.
15. Brodetto
1 tablespoon Olive Oil
1 clove Garlic, minced
1 whole Lobster, cooked and cleaned
¼ cup sliced ¼ inch Leeks, washed well
6 Littleneck Clams
3 tablespoons Plum Tomatoes, peeled, seeded & diced ¼inch
1 pinch Saffron
3 medium Shrimp, peeled and deveined
2 tablespoons Dry White Wine
6 ounces Fish Stock
4 Jumbo Sea Scallops
2 pinches chopped Italian Parsley
Salt & Pepper (to taste)
Heat oil in sauté pan with garlic. When garlic first begins to sizzle add lobster
tails. Now add leeks and sweat them a bit. Add the clams, tomatoes and saffron
and cook covered for 1-2 minutes, now add shrimp and white wine, simmer 1
minute more. Add fish stock and scallops and simmer another 1 minute. Add
the lobster claws last, season with salt and pepper, place in bowl. Sprinkle 2
pinches of parsley on top. Serve Hot.

SOUPS
16. Cajun Duck Soup
½ lb. Sweet Unsalted Butter
2 medium Onions, diced ¼ inch
1 cup Carrots, diced ¼ inch
1 cup Celery, diced ¼ inch
3 cloves Garlic, sliced
2 Bay Leaves
1 qt. Fresh Tomatoes, chopped ¼ inch
1 cup Worcestershire Sauce
1 cup Dry Sherry
1 tablespoon Cayenne Pepper
1 cup Dark Butter Roux
3 pints Duck Giblets
1 pint Duck Liver
2 quarts Water with 1 tablespoon Cayenne Pepper
5 Whole Eggs, boiled
1 bunch Scallions, sliced ¼ inch
Prepare dark butter roux by first browning 2/3 cup butter, then adding 1/3 cup
flour. Simmer slowly for about 25 minutes. Heat carrots, celery, onions and
garlic in heavy bottomed skillet that will hold the whole soup, with bay leaves.
Cook slowly until these vegetables begin to get a dark color, about 1 hour.
Meanwhile, cook giblets about 1 hour in the water and cayenne pepper, over low
heat, then add liver and cook 10 minutes more. Drain giblets and livers and
reserve stock. Chop giblets and livers fine and set aside. Add tomatoes to the
vegetables and continue to cook until dry, about 20 minutes more. Add sherry
and Worcestershire Sauce. Add the other tablespoon Cayenne and the warm
roux. Add the warm reserved stock. Bring to boil and whisk until smooth. Add
the chopped giblets and liver and heat well and serve with chopped eggs and
onions on top with sliced French baguettes.

SOUPS

GAME
C. Game
1. Elk
1 leg of Elk, trimmed
1 Onion, sliced
7 Bay Leaves, sliced
½ cup Fresh Thyme, chopped
3 tablespoons Cracked Black Pepper
2 cups Dry Red Wine
1 cup Soybean Oil
Marinate the elk, rubbing ingredients well into the flesh and refrigerate for 1-2
days. Remove excess marinate and grill to no more than medium rare. Low in
cholesterol and high in protein. Also very lean.
2. Wild Boar
1 saddle of Wild Boar, chops and loin
Brine:
6 cups Water
1 cup Salt
1 cup Granulated Sugar
¼ cup Whole Black Peppercorns
Marinade:
1 tablespoon Ground Paprika
1 tablespoon Ground Fennel
1 teaspoon Ground Chile
½ teaspoon Ground Cumin
½ teaspoon Ground Coriander
1 teaspoon Cracked Black Pepper
1 medium Onion, sliced
Cut Boar into chops and loin chops. Brine in the water, sugar and salt for 2
days, refrigerated. Remove from brine and rub the other seasonings well into the
flesh of the meats. Refrigerate 1-2 days more. Grill to 150°F internal
temperature.

GAME
3. Venison
1 Denver Leg of Venison
or:
1 New Zealand Saddle of Venison
Marinade:
1 onion, sliced
¼ cup Whole Black Peppercorns
1 tablespoon Salt
1 cup Fresh chopped Thyme Leaf
6 cloves Garlic, crushed
2 cups Dry Red Wine
2 cups Soybean Oil
Prepare the leg or cut the loin into 6 inch lengths. Marinate for 2-3 days.
Remove from the marinate. Sear in a hot pan, deglaze with red wine and bake 5
minutes at 450°F. Remove Venison from pan. Add 4 ounces Veal Stock and 1
tablespoon Butter. Reduce sauce to a smooth consistency. Slice Venison and
lay out on plate. Pour sauce over and serve.
4. Ostrich
1 leg of Ostrich
1cup Red Wine
2 cups Soybean Oil
4 Tablespoons Cracked Black Pepper
Rub trimmed Ostrich leg and marinate for 2 days. Remove from marinate. Best
sautéed or grilled. Serve sliced on baguette with Olive oil and finely sliced
Onions.

GAME
5. Squab, Chicken or Pheasants
2 Squabs
4 Bay Leaves
1 teaspoon Coarse Grain Salt
1 tablespoon Cracked Black Pepper
2 sprigs Fresh Rosemary
4 sprigs Fresh Sage
Evenly stuff both squabs with the ingredients. Tie the bird. In skillet, add
cooking oil. Dredge the squabs in flour. When hot sear the squabs evenly on all
sides. When evenly brown, remove squabs from pan and discard grease.
Add:
1 tablespoon Sweet Unsalted Butter
1 medium Onion, sliced ¼ inch
Brown the onion and garlic in the butter, then deglaze with:
Place squabs in pan, drizzle with olive oil and bake at 400°F. These must be
watched during roasting; adding chicken stock is necessary, never more than ¼
inch of liquid in pan at any time. Turn squabs after color is achieved, drizzle
with olive oil and continue roasting for 15 minutes. 30 minutes total should do it.
Remove Squabs from pan and strain sauce. Cut squabs in half or bone them out.
Spoon reduced sauce, with a little butter added to give consistency, over squabs.
NOTE: Dried Porcini Mushrooms, re-hydrated and cleaned may be added to
sauce at the final stages for an added punch.
6. Quail
4 Jumbo California Quails, bone out
1 tablespoon Maple Syrup
Juice of 3 Limes
Juice of 1 Lemon
1 /3rd
cup Balsamic Vinegar
½ cup Olive Oil
1 tablespoon Fresh Sage, chopped
2 sprigs Fresh Rosemary, plucked
Marinate the Quails for 2 days in the above ingredients. Remove from marinate
and grill. Serve over mixed baby greens, couscous with pignolis, raisins and
diced red peppers. Sprinkle with pomegranate seeds and decorate with a
reduction of Balsamic Vinegar and Sugar.

GAME
7. Rabbit Al Forno
2 Young Rabbit Fryers
1 large Onion, sliced ¼ inch
½ lb. Sweet Unsalted Butter, softened
½ cup Soybean Oil
½ cup Flour for dredging
2 cups Dry White Wine
4 sprigs Fresh Rosemary
14 leaves Fresh Sage
Cut rabbits into 6 pieces each. Heat heavy skillet with ½ cup Soybean Oil.
Dredge rabbits with salt & pepper and flour. Brown them evenly in the hot oil.
Remove rabbits from pan and the excess grease. Add ½ lb. Butter, onions and
garlic and brown them stirring constantly. Deglaze with white wine, add rabbits,
sage and rosemary. Add enough of the stock only to cover rabbits half way. The
pan should be wide enough to hold rabbit pieces on one even layer, not piled on
top of one another. Cover with aluminum and cook on stovetop over medium to
low heat for 30 minutes. Remove cover, check to see if it needs more stock, then
Bake at 400°F for an additional 30 minutes or until the rabbit is tender enough to
fall off the bone and the sauce is reduced and smooth. Remove rabbits from
pan and strain the sauce over them. Serve hot.

GAME

FISH & SHELLFISH
D. Fish & Shellfish
1. Poached Salmon
1 10 ounce Filet of Salmon
Milk to wet fish
Ground Hazelnuts to coat fish
¼ cup Dry White Wine
3 ounces Fish Stock
½ cup Sliced Leeks, ¼ inch, cleaned well
1 teaspoon minced shallots
3 ounces Heavy Cream
1 tablespoon Sweet Unsalted Butter, softened
Preheat skillet. Dip salmon in milk and dredge with hazelnuts. Add butter to pan
and brown nuts on both sides and bake at 400°F for 6-8 minutes. Remove
salmon to plate and add 1st
butter to pan followed by white wine and fish stock.
Add leeks and shallots, then cream, 2nd
butter and salt & pepper. Reduce to
sauce like consistency and spoon over salmon. Serve hot.
2. Dover Sole
1 Dover Sole, skinned
1 teaspoon Soybean Oil
1 teaspoon Capers
Lemon segments of 1 Lemon and juice
In large skillet heat 1st
butter with oil. Dredge sole in flour and sauté in pan to
brown evenly on both sides. Bake in 400°F for 8-10 minutes or until done.
Remove from pan and place on plate, or filet first. Add capers and white wine to
pan then lemons and juice, Worcestershire sauce and 2nd
butter. Reduce to sauce
consistency and add salt & pepper. Spoon over fish and serve hot.

FISH & SHELLFISH
3. Tuna with Merlot Sauce and Thyme
1 - 8 ounce filet of Tuna
1 tablespoon Fresh Thyme Leaves, chopped
Merlot Reduction:
4 ounces Merlot
1 teaspoon Granulated Sugar
2 tablespoons Shallots, minced
1 teaspoon Sweet Unsalted Butter
1 ounce Red Wine Vinegar
First prepare the reduction by sweating the shallots in the butter and then adding
the sugar in order to caramelize the sugar into the shallots. Then add the red
wine vinegar and the Merlot and reduce to ¼ cup.
Now, heat a skillet for the tuna which is seasoned well with salt and pepper.
Add a teaspoon of soybean oil to the pan and sear the tuna quickly on both sides
for only 2 minutes on each side. It should be rare to medium rare now, so
remove it from the pan and put it on the plate. Add the reduction to the pan,
which had the excess grease thrown out, add the thyme and butter as well.
Reduce to sauce consistency and spoon over the tuna and serve immediately.
4. Tuna au Poivre
1 - 8 ounce filet of Tuna
1 teaspoon Olive Oil
1 ounce Cognac
1 tablespoon Dijon Mustard
1 teaspoon Sweet Unsalted Butter, softened
Preheat a skillet for the tuna with the olive oil in it. Rub the tuna with the pepper
and when the oil begins to smoke, sear the tuna on both sides as in previous
recipe and put it on the plate. Remove excess grease from pan and add the
cognac, mustard, cream, butter and pinch of salt. Reduce to sauce like
consistency and spoon sauce over tuna. Serve immediately.

FISH & SHELLFISH
5. Lemon Sole
1 - 8 ounce filet of Sole
1 tablespoon Soybean Oil
½ teaspoon Lemon Juice
1 teaspoon Parsley, chopped
2 ounces Fish Stock
Preheat skillet with soybean oil. Dredge sole in some milk, then some flour, salt
& pepper. Brown sole evenly on both sides and remove to plate, keep warm.
Remove excess grease from pan and add butter. It should start to turn brown
immediately, so deglaze with white wine when it is brown. Add lemon juice and
parsley. Reduce to saucelike consistency and spoon over sole. Serve hot.
6. Grilled Marinated Prawns
2 lb. Shrimp sized U/12 (under 12 per lb.) approximately 24
Juice of 2 large Lemons
¼ cup Fresh Thyme, chopped
3 Shallots, minced
2 tablespoons Fresh Parsley, chopped
1 teaspoon Paprika
Devein shrimp but leave shell on. Toss in the marinate, all the above mixed
together, and refrigerate overnight. Remove from marinate and grill until done
on all sides. Serve with grilled tomatoes and grilled polenta.
7. Sautéed Ginger Prawns
2 lb. U/12 Shrimp, peeled and deveined
1 teaspoon fresh Ginger, minced
½ teaspoon Garlic, minced
¼ cup Sliced Scallions
1 teaspoon Sesame Oil
Preheat large skillet with oil. Add Shrimp, garlic and ginger. Sauté until done.
Remove to plate and top with scallions.

FISH & SHELLFISH
8. Teriyaki Shrimp
24 - U/16 Shrimp (under 16 per lb.)
Marinade:
¼ cup Teriyaki Sauce
1 teaspoon minced Garlic
½ teaspoon Cracked Black Pepper
Marinate all the shrimp for 4-6 hours. Sauté in peanut oil until done. Goes well
with rice.
9. Tamarind Shrimp
24 - U/12 Shrimp, peeled and deveined
Marinade:
1 ½ tablespoons Fresh ginger, chopped
¼ cup Sesame Oil
¾ cup Soy Sauce
Juice of ½ lemon
Skewer all the shrimp on 4 skewers and then pour above marinade over them in a
shallow pan and hold refrigerated for 8 hours. Grill on a hot grill for 3-4
minutes or less. Serves well with grilled vegetables and rice.
10. Shrimp Toast
3 lb. U/51-60 peeled and deveined Shrimp
5 Egg Whites
1 Whole Egg
8 ounces Water Chestnuts, drained
½ cup Cornstarch
1 ½ tablespoons White Rice Wine Vinegar
1 ½ tablespoons Soy Sauce
½ tablespoon Sesame Oil
1 ½ tablespoons Garlic, minced
1 walnut - sized piece of Fresh Ginger, minced
Place all ingredients in cuisinart and puree until fine. Spoon onto triangular
piece of bread and deep fry for 1-2 minutes. Drain and serve hot.

FISH & SHELLFISH
11. Scampi Butter
¼ cup Fresh squeezed Lemon Juice
3/16th
cup Parsley, finely chopped and squeezed dry
3/16th
cup Garlic, minced
¾ ounce kosher Salt (to aid in mincing garlic)
1 ½ lb. Sweet Unsalted Butter, softened
½ tablespoon Ground White Pepper
½ tablespoon Kosher Salt
Blend all ingredients in cuisinart or mixing bowl with paddle attachment. Add
slowly the wine until all is incorporated. Roll up in plastic film or foil into 1
inch log and freeze or refrigerate. You also can use right away by placing dabs
on each shrimp and then broiling until done. May be topped with paprika before
broiling for a nice color.
12. Mussels in Tomato & Cream
24 Cultivated Mussels
1 teaspoon Extra Virgin Olive Oil
1 teaspoon shallot, minced
2 ounce Dry Vermouth or Dry White Wine
½ teaspoon Fresh Thyme, finely chopped
4 Plum tomatoes, peeled, seeded and diced ¼ inch
2 ounces Heavy Cream, at room temperature
5 large Basil Leaves, julienne
½ teaspoon Parsley, finely chopped and squeezed dry
Heat skillet with oil and place mussels in the hot oil. Cover and toss once. Add
a tablespoon of water and continue to steam them until they open. Remove each
mussel from shell and place on a plate in a concentric fashion. Keep warm. Add
garlic and shallots to pan and reduce any excess water until only the oil, garlic
and shallots remain. Deglaze with vermouth or wine and reduce ½ way. Add
thyme, tomatoes and cream and continue to reduce until of sauce consistency.
Add basil, Parsley, butter, salt & pepper (to taste). Check consistency and spoon
over mussels on plate. Serve immediately.

FISH & SHELLFISH
13. Mussels in Pesto
24 cultivated Mussels
1 teaspoon Pesto
1 teaspoon Celery, chopped 1/8th
inch
2 teaspoons Onion, minced
2 ounces Tomato sauce
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Parsley, chopped fine, squeezed dry
Heat skillet with oil, garlic, celery, onions and sweat over medium heat until
translucent about 1 minute or less. Add mussels and cover. Toss once and add
wine. Continue to steam until they open. Remove to bowl and arrange in orderly
fashion. Add tomato sauce and pesto to pan. Add parsley last when sauce is at
the correct consistency. It should not be thick nor to watery. Spoon sauce over
Mussels. Top with Freshly Ground Black Pepper.
14. Mussels in Broth
24 Cultivated Mussels
2 cloves garlic, crushed
¼ teaspoon Salt
1/8th
teaspoon Ground Black Pepper
1 teaspoon Parsley, finely chopped, squeezed dry
In skillet, heat oil and garlic. When garlic begins to brown, add mussels, salt,
pepper and parsley. Cover and toss. Add a little water (1 ounce) to steam.
When Mussels open remove to bowl and arrange in an orderly fashion. Add
butter to pan sauce and reduce until it is of sauce like consistency. Spoon sauce
over mussels and serve immediately.
15. Broiled Clams
6 Littleneck Clams, opened on the Half-Shell
2 ounces Scampi butter, spread evenly amongst the Clams
Arrange clams with scampi butter on broiler pan and broil for 3 minutes or until
done. Remove to plate and decorate with lemon wedge and Fresh Dill Sprig.
Serve Hot.

FISH & SHELLFISH
16. Brandade de Morue
3 lb. Salt Cod, poached and dried with towels.
2 lb. Potatoes, cut in 1 inch cubes
1 bulb Garlic
2 cups Olive Oil
2 cups Heavy Cream
2 Drops Lemon Juice
First poach the salt cod in water for 10 minutes. Discard water and dry cod with
towels. Place potatoes in cold water (2 quarts) and boil with cod until potatoes
are soft. Drain well and remove to mixing bowl with paddle attachment. Now,
cut bulb of garlic, widthwise, splitting cloves and place in saucepot with oil.
Bring to boil and before the garlic burns, strain into steel container. Heat cream
and add the cream and the flavored oil to mixing bowl of cod and potato. Blend
briefly to incorporate all ingredients well, but do not mix so much that it looks
like puree. Add lemon Juice and pepper.
To Serve:
Place a serving in ceramic oven proof dish and bake at 400°F for 10 minutes or
so until it is golden in color. Serve with toast points.
17. Bakala
3 lb. Salt Cod, soaked for 2 days refrigerated, water changed 4
times to remove salt content.
1/3rd
cup Extra Virgin Olive Oil
2 Onions, sliced ¼ inch
10 Anchovy filets, minced
1 cup Heavy Cream
1 quart Whole Milk
In large skillet, heat olive oil and dredge dried (patted with paper towels) cod in
flour. Place cod into hot oil and brown evenly on both sides. Remove from pan.
Using oil in pan add onions and brown them, then add garlic and anchovies. Add
cream to stop the cooking process. Place Bakala on top and add the milk. Bake
in 400°F for approximately 1 hour stirring twice to prevent scorching until it is
nice and brown and not liquid any more. Should be like consistency of mashed
potatoes.
To Serve:
Place 1 serving of Bakala on top of a couple of slices of warmed boiled potato
and serve with grilled polenta.

FISH & SHELLFISH
18. Marinated Salmon
1 side of Salmon (5 lb.), pinbones removed, skin intact
Brine:
½ lb. Salt
½ lb. Granulated Sugar
Marinade:
½ cup Honey
2 tablespoons Whole Fennel Seeds
2 tablespoons Whole Caraway Seeds
2 tablespoons Whole Mustard Seeds (optional)
2 tablespoons Cracked Black Pepper
2 ounces Rum
5 cups Fresh Dill, cleaned, dried and coarsely chopped; OR:
equivalent amount of Basil & Parsley
First, lay the salmon on an extremely large piece of plastic wrap. Mix sugar and
salt and pour over the salmon. Wrap it up tightly and put in a pan and lay some
heavy weights on it and refrigerate for 48 hours. Less for smaller pieces, more
for larger pieces.
Second, unwrap and wash for 20 minutes under cold running water and then dry
with towels.
Third, Place on another large piece of plastic wrap in a pan and then spread
honey over it. Add seeds now, then pepper, then dill and top with rum. Be sure
to distribute all the ingredients evenly. Seal plastic extremely tightly as before
and refrigerate for 48 hours, this time with no weight on top.
To Serve:
Wash salmon and dry. Slice paper thin with an extremely sharp slicing knife
perhaps rubbed with a little oil so that it will glide easily through the salmon as
you slice. Lay out on cold plate and serve with marinated carrots or chopped
egg yolks, egg whites, capers and parsley. Serve with toast points. Serve cold.
This is not a cooked dish. The salt in the first part kills everything.
19. Octopus
3 lb. Octopus
1 Onion, sliced
3 Parsley stems
5 Bay Leaves
1 cup White Vinegar
2 quarts Water
2 tablespoons Salt
Place all ingredients in a pot and bring to a boil. Simmer for 60-90 minutes or
until Octopus is tender. Let cool for 2 hours in the liquid. Remove octopus and
discard cooking liquid and the rest. Slice octopus how you like, excluding the
head, and toss in:2 teaspoons chopped fresh Thyme, 3 cloves sliced Garlic,
Juice ½ of lemon, 2 tablespoons of Extra Virgin Olive Oil, Salt & Pepper.
Lay on bed of julienne celery, sliced potatoes and top with Balsamic Glaze.

FISH & SHELLFISH

POULTRY
E. Poultry, Duck, Turkey & Liver
1. Duck a la Orange
½ cup Granulated Sugar
4 tablespoons Sweet Unsalted butter
1 tablespoon Red Wine Vinegar
2 tablespoons Triple Sec
1 tablespoon Gran Marnier
Juice of 2 Oranges, strained
1 ½ teaspoon Lemon Juice
8 ounces Demi-Glace (veal stock reduced by half)
¾ teaspoon Salt
Caramelize butter and sugar in saucepot. When golden brown, add vinegar and
stand back. Add liqueur and flame it. Add juices, then demi-glace. Season with
the salt and pepper. Now, prior to serving over the roast duck, add some soft
butter to sauce to thicken it and reduce it to saucelike consistency.
2. Coniglio umido
2 Young Rabbit Fryers, cut into 16 pieces
2 large Onions, minced
1 ½ cups Carrots, minced
1 ½ cups Celery, minced
4 cloves Fresh Garlic, minced
½ cup Parsley, chopped fine
2 cups Dry Red Wine
1 quart Tomato Sauce
½ cup Tomato Paste
1 cup Cured Black Olives, pitted
1 teaspoon Red Hot Chile Peppers
Salt and Cracked Black Pepper, (to taste)
1 quart Chicken Stock
In large skillet, enough to hold all, brown the carrots, onions and celery over low
heat until darkened and soft. Add garlic and stir over fire 2 minutes to cook
garlic. Add parsley and the red wine. Add tomato sauce, paste, hot pepper, salt
and black pepper. Add stock. Blend all well and add raw rabbit. Cook covered
for 30 minutes on the stove, then uncovered in 400°F oven for about 1 hour
more. Rabbit should just be tender enough to fall off bone. Sauce should be the
consistency of a ragout. Add black olives and serve with soft polenta.

POULTRY
3. Mustard Chicken
2 Whole Chicken Breast, cut in four pieces
2 ounces Clarified Butter
Flour, for dredging
2 tablespoons Shallots, minced
2 teaspoons Pommery Mustard
1 teaspoon Dijon Mustard
½ cup Chicken Stock
1 cup Heavy Cream
Juice of 1 Lemon Wedge, (1/4 of Lemon)
Salt and Ground White Pepper (to taste0
Heat large skillet with clarified butter and add seasoned, lightly dredged in flour
breasts and sauté both side until golden brown. Finish cooking in a 375°F oven
until almost done. Remove excess grease and add white wine and shallots.
When reduced, add stock, cream and mustards. Blend well. Add lemon juice,
salt and pepper and continue to reduce until saucelike consistency is reached.
Remove chicken from pan to plate and spoon sauce over each breast.
4. Duck au Poivre
4 Long Island Duck Breasts, with fat on outside of breast
2 ounces Cognac
2 tablespoons Whole Green Peppercorns, crushed
4 tablespoons Demi-Glace
Salt and Ground Black Pepper, (to taste)
In hot skillet, place duck breasts fat side down. Reduce heat to low and continue
to cook on that side until fat is crispy. Remove grease from pan, turn duck over,
and place in 400°F oven for 5 minutes. Flesh should be soft to touch and cooked
only to medium rare. Remove duck to carving board and let rest. Prepare sauce
in same pan by first adding cognac, then demi-glace followed by peppercorns.
Add soft butter last and reduce to saucelike consistency. Slice duck the long
way as thin (1/8th
inch) as you can. Lay over plate and spoon hot sauce over it.
Serve immediately or the duck will dry out. Great with a preparation of sweet
potatoes.

POULTRY
5. Thanksgiving Turkey Stuffing/Dressing
2 cups Natural Juice of cooked turkey
1 Loaf White Bread, cubed when frozen for easy cutting
1 medium Carrot, diced 1/8th
inch
1 large Turnip, diced 1/8th
inch
1 medium Onion, diced 1/8th
inch
1 small Parsnip, diced 1/8th
inch
1 stalk Celery diced 1/8th
inch
1 handful Parsley Sprigs, coarsely chopped
Salt and Cracked Black Pepper (to taste)
Mix all ingredients together and cook in 375°F oven until dryer and crusty.
Serve hot with turkey.
6. Marinated Roasted Chicken
2 - 2 ½ lb. Chickens, whole and ready to tie.
2 tablespoons Fresh Tarragon, chopped
2 tablespoons Fresh Thyme, chopped
½ cup Shallots, minced
Coarse Salt and Cracked Black Pepper mixture
Blend all ingredients and rub the inside and outside of chickens well, then tie
them. Place into oiled roasting pan and roast at 400°F for about 1 hour or until
done. Remove strings, split and serve.
7. Calves Liver Venetian Style
¼ cup Soybean Oil
Flour for dredging
8 ounces Liver, cleaned of sinew and cut into 3” by1/4” strips
½ cup Onions, sliced 1/8th
inch
Juice of ¼ Lemon
6 Leaves Fresh Sage
¼ cup Chicken Stock
Salt and Ground Black Pepper (to taste)
Heat skillet, then add oil. When smoking hot, add liver which were dried on a
towel then lightly floured. Shake excess flour and set nearby. Add onions to hot
oil and brown quickly. Add livers and let set in oil until brown on the bottom
sides of the strip. Toss pan to cook other side then drain. No more than 1-2
minutes in pan is necessary for medium rare. Add wine to pan then stock, lemon
juice, sage, butter salt and pepper. Reduce a little then add liver and onions back
to pan and toss constantly until sauce is thickened. Place on hot plate and serve
with grilled Polenta.

POULTRY
8. Sautéed Calves Liver Raspberry Sauce
1 Calves Liver Slice, ¼ inch thick, sinew removed
1 tablespoon Clarified Butter
Flour for dredging
2 ounces Demi-Glace
¼ cup Fresh Raspberries
1 teaspoon Parsley, chopped
In hot skillet, sauté liver dredged in flour quickly in clarified butter. Remove to
plate. Discard grease in pan and add demi-glace, raspberries and soft butter.
Reduce to saucelike consistency and spoon over liver. Serve hot and medium
rare for best results.
9. Chicken Fricassee With Wild Mushrooms
½ cup Clarified Butter
2 lb. Chicken Tenders
¼ cup Shallots, diced 1/8th
inch
2 cups White Mushrooms, quartered
½ cup Carrots, julienne
½ cup Turnips, julienne
½ cup Celery, julienne
1 tablespoon Fresh Tarragon, chopped
1 teaspoon Fresh Thyme, chopped
½ cup Heavy Cream
1 cup Demi-Glace
2 tablespoons Sweet Unsalted Butter, softened
6 shakes Tabasco
In large skillet, heat clarified butter and add chickens tenders. Sauté evenly until
browned. Remove tenders from pan and set aside. Add shallots, mushrooms
and julienne vegetables and toss in pan for a minute or so with the remaining
clarified butter in pan from chickens. Add all the seasonings, followed by cream
which is reduced, then demi-glace, which is reduced again after adding chicken
back to pan. Add the last butter and reduce the sauce to proper consistency.
Serve over rice or boiled potatoes.

POULTRY

MEATS
F. Meats
1. Rib Eye Maitre D' Hotel
6 ounces Sweet Unsalted Butter, softened
1 ½ teaspoons Lemon Juice
2 ¼ teaspoons Parsley, finely chopped and squeezed dry
¾ teaspoon Garlic, minced
3/8th
teaspoon Kosher Salt, add to garlic to aid in mincing
1 tablespoon Onion, minced
3/8th
teaspoon Ground White Pepper
3/8th
teaspoon Red Wine Vinegar
2 tablespoons Demi-Glace, room temperature
Blend all ingredients well, except the vinegar and demi-glace, which is added at
the end slowly so that it may be incorporated into the butter without curdling the
mixture. Pipe in Rosette shape using a pastry bag fitted with a star tube and
refrigerate these until the steak is ready. Place rosette on cooked steak and it
will melt onto the surface area, enhancing the flavor immediately.
2. NY Steak au Poivre
¼ ounce Sweet Unsalted Butter
2 ounces Shallots, sliced 1/8th
inch
1 Bay Leaf
1 ounce Cognac
1 ounce Dry White wine
10 ounces Demi-Glace
1 teaspoon Whole White Pepper, ground coarsely
1 teaspoon Whole Black Pepper, ground Coarsely
¾ teaspoon Salt, or less (to taste)
In saucepan place the butter and shallots. Sweat gently these shallots over low to
medium heat and add the thyme leaf and bay leaf, then the cognac and white
wine. Reduce a little bit then add the Demi-Glace and simmer for 15 minutes.
Strain sauce and add peppercorns. After you cook a steak, ladle 3 ounces of this
sauce in the sauté, add a touch of butter and cream and reduce to heavy
consistency. If it curdles you reduced it to much. This can be repaired by
adding a little chicken or veal stock, peppercorn sauce, or even water.

MEATS
3. Stuffed Breast of Veal
Stuffing:
1 large Breast of Veal, trimmed, 4-5 lb.
1 ½ lb. Sweet Italian Sausage, sliced
8 Leeks, quartered lengthwise and sliced ¼ inch, washed well
6 ounces Goat Cheese
1 tablespoon Fresh Thyme, finely chopped
Salt & Ground Black Pepper (to taste)
Coating:
½ cup Parsley, chopped
4 cloves Garlic, minced
Zest of 1 Lemon
For the Pan:
1 Onion, cut in 1 inch squares
6 medium Carrots, cut in 1 inch pieces
6 stalks Celery, cut in 1 inch pieces
2 cups Dry White Wine
First prepare the stuffing by searing the sausage in the oil and breaking them up.
Add the leeks and reduce heat. Add the goat cheese, melt it and add salt &
pepper to taste. Stuff this into the breast of Veal and roll it up tightly and tie it
with butcher’s twine. Coat this now with the coating blend; rub it in well.
Prepare vegetables for the pan, preferably beforehand if you like, and set aside.
In a large skillet heat some oil and sear the breast of veal evenly on all sides.
Remove veal from pan and discard excess grease. Add the vegetables to the pan
along with the butter and brown them a little quickly and evenly. Place the veal
back into the pan and add ½ of the wine. Cook in a 375°F oven for 90 minutes
covered with foil. Remove foil, add the other white wine and continue to cook
uncovered for 1 hour. Be careful not to burn it. There should always be a little
liquid in the bottom of the pan. You may add a chicken stock at any time to
prevent this. Now, cool for 10 minutes, untie and slice as thinly as possible.
Serve with the strained pan juice and place over rice.
4. Filet Mignon Bordelaise Sauce
1 - 8 ounce Filet of Beef, trimmed of any fat
1 tablespoon Shallots, minced
½ cup Merlot, a dry red wine
1-2 shakes of A-1 Sauce (substitute for demi-glace)
Sear filet in a little oil and discard grease. Bake in 400°F oven 10 minutes or
until medium rare. Remove from pan to plate. Add butter and shallots and
sweat a minute or so than add wine, A-1 Sauce, butter, salt & pepper and reduce
to a heavy consistency. Spoon over filet and serve.

MEATS
5. Choucroute (An Alsatian Specialty)
4 Pork Chops
4 Bratwurst
4 Duck Legs
4 Merguez Sausages
4 Granny Smith Apples, cored and cut in eighths
4 medium Potatoes, sliced ½ inch rounds
5 inch Slab of Bacon, unsliced
Sachet Bag:
1 Bulb Garlic, halved
2 teaspoon Fresh Thyme, chopped
12 Whole Black Peppercorns
Day Before:
5 lb. Sauerkraut, with water
5 medium Onions, minced
1 stalk Celery, minced
¾ cup rendered Duck Fat
1 cup White Vinegar
1 cup Juniper Berries
½ gallon Dry White Wine
First prepare the sauerkraut by combining all the ingredients together and letting
it set, refrigerated, overnight.
Second, place the sachet bag and all the sauerkraut and all the other meats,
apples and potatoes in large casserole and bake covered for 3 hours at 325°F.
Remove cover to see if it has dried a bit. Some liquid must remain so that you
may reheat it when you need it. Serves four.
6. Viennese Veal Goulash
2 lb. Veal Shoulder, cubed
2 tablespoons Salt
2 tablespoons Sweet Paprika
2 cups Onions, coarsely chopped
2 ounces Tomato Sauce
2 small fresh Tomatoes, peeled
2 tablespoons Sour Cream
Sprinkle veal with salt and paprika and let stand while preparing onions. In a
heavy 2 quart saucepan, cook onions in butter until golden. Add seasoned veal to
onions and cook stirring over medium heat until veal loses the raw color.
Reduce heat and add the sauce. Add tomatoes by cubing them over the pan so
that no juice is lost. Cover and simmer about 1 ½ hours or until veal is tender.
Stir in sour cream and continue to cook until it is blended in well. Add more salt
if desired.

MEATS
7. Budapest Beef Goulash
#1
4 cups Onions, coarsely chopped
¼ cup Shortening
1 ½ lb. Beef Chuck, 1 inch cubes
1 ½ teaspoons Salt
1 tablespoon Sweet Paprika
1 - 6 ounce can Tomato Paste
Cook onions in fat until golden in heavy 2 quart saucepan. Add beef and cook
over medium heat, stirring until beef turns brown. Add salt, paprika and tomato
paste and simmer very slowly 1 ½ hours to 2 hours or until beef is tender. A
little water may be used if it becomes to dry to prevent scorching.
#2
2 large Onions, chopped
2 tablespoons shortening
1 small Tomato, chopped
1 small Green Pepper, seeded and chopped
1 tablespoon Sweet Paprika
1 ½ lb. Beef Chuck, cubed
1 teaspoon Tomato Paste
2 tablespoons Salt
1 cup Water, boiling
2 large Potatoes, diced
Cook onions in shortening until golden using a 2 ½ quart saucepan. Add tomato,
pepper, paprika, beef, paste and salt. Cook stirring over medium heat until beef
turns brown. Reduce heat and add water. Cover and simmer for an hour and a
half. Remove meat, strain gravy then return to pan with the meat. Add potatoes
and simmer until tender about another hour.

MEATS
8. Roadhouse Chile Con Queso
1 lb. Pork Shoulder, trimmed, ½ inch dice
1 lb. Beef Chuck, trimmed, ½ inch dice
2 medium Onions, ¼ inch dice
2 tablespoons Garlic, minced
3 medium Green Peppers, diced and seeded
½ cup Fresh Ancho Chilies, pureed
16 ounces Stout Beer
1 tablespoon Ground Black Pepper
1 teaspoon Cumin
1 teaspoon Oregano
½ cup Fresh Cilantro, chopped coarsely
2 ounces Worcestershire Sauce
6 shakes Tabasco
In large heavy skillet, sear the meats in a little oil, then add onions, green
peppers and garlic. Continue to stir being careful not to burn the garlic. Add the
Ancho Chilies and the beer, followed by all the remaining ingredients and
simmer over low heat 1 ½ hours.
Serve with cilantro, scallions, tomato salsa and Jack Cheese melted on top.
9. American Meatloaf
2 ½ lb. Ground Beef
1 medium Onion, sautéed diced
½ cup Bread Crumbs
1 Whole Egg
1 teaspoon Oregano
1 tablespoon Worcestershire Sauce
1 teaspoon Ground Black Pepper
2 shakes Tabasco
2 teaspoons Catsup
1 teaspoon Soy Sauce
Combine all above ingredients and form into the shape of a loaf. Bake in a
365°F oven for about 40 minutes or until done. Serves well with brown Gravy.

MEATS

PASTAS
G. Pastas
1. Pancake Batter
2 cups Whole Milk
2 cups All Purpose Flour
1 Whole Egg
½ teaspoon Salt
3 tablespoons + ¾ teaspoon Sweet Unsalted butter
2 ounces Granulated Sugar
1 tablespoon Baking Powder
Sift together all dry ingredients and then add eggs mixed with milk and butter.
Cook in a hot pancake skillet using a little clarified butter until golden on both
sides. Using medium heat, this would be about 28 seconds on both sides. Serve
with hot maple syrup.
2. Durham Yellow Pasta
Ravioli Pasta: Dry Pasta:
3 cups Durham Yellow Flour 3cups Durham Yellow
3 cups All Purpose Flour 3 cups All Purpose Flour
7 Whole Large Eggs 7 Whole Medium Eggs
1 teaspoon Salt 1 teaspoon Salt
Blend all ingredients well by hand or in mixing bowl with paddle attachment.
The pasta with the large eggs is for raviolis, the pasta with the medium eggs is
for fettucine, spaghetti, etc.
3. Whole Wheat Pasta
1 ½ cups Whole Wheat Flour
1 cup High Gluten Bread Flour
3 Whole Large Eggs
½ teaspoon Salt
Combine well as in above recipes. Primarily used for fettucine or spaghetti.
4. Spinach Pasta
1 handful of cooked, squeezed dry and ground Fresh Spinach
2 cups Durham Yellow Flour
3 Whole Large Eggs
1 teaspoon Salt
Blend well as in above recipes. Used for fettucine or ravioli dough.

PASTAS
5. Cappellini With Shrimp
10 ounces Cappellini, (angel hair pasta)
16 16/20 Shrimp, peeled and deveined
1 Clove Garlic, minced
1 tablespoon Onion, chopped 1/8th
inch
6 ounces Italian Tomato Sauce
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Pesto
Prepare first boiling water for Cappellini and have it ready, for this pasta cooks
in a couple of minutes. Sauté first the shrimps in a hot skillet with the Olive Oil
until the shrimps start to turn red. Now add garlic and onions and toss quickly.
Do not brown the garlic. Add tomatoes and toss then the warm tomato sauce
followed by Extra Virgin Oil , Pesto, salt and pepper. Cook the pasta and add to
the sauce. Toss the pasta well in the sauce and remove it to the plate and arrange
shrimp around the plate or on top of pasta.
6. Tortellini Alla Panna
12 ounces Cheese Tortellini
2 ounces Prosciutto, julienne
16 White Mushrooms, quartered
8 ounces Heavy Cream, reduced halfway
1 tablespoon Sweet Unsalted butter
1 tablespoon Parsley, finely chopped
Prepare boiling water for the Tortellini. Using a skillet place the Prosciutto and
mushrooms and cook slowly to impart the flavor of the Prosciutto to the
mushrooms. Add cream and reduce to saucelike consistency. Cook pasta now
and finish the sauce with the cheese and butter. Toss pasta well in sauce and
arrange on plate nicely. Sprinkle with chopped parsley. Chopped tomatoes may
also be added on top for garnish.

PASTAS
7. Linguine With Lobster
1 - 3lb. Lobster, cooked, cleaned and diced into ½ inch pieces,
reserving claw meat for garnish
10 ounces Linguine
¼ cup Onions, minced
10 white Mushrooms, sliced
½ cup Sherry
12 ounces Heavy Cream, reduced halfway
Prepare all ingredients first and have them available on the counter.
Prepare a pot of boiling water and cook linguine because it may take about 11
minutes. Sauté butter, onions and mushrooms quickly and add sherry, reduce.
Add the cream, which is still warm and had been previously reduced to save time
now, and reduce to a saucelike consistency. Add lobster pieces, butter, salt &
pepper. Drain linguine and toss with sauce and place on two plates. Top with a
claw on each for garnish. Serve immediately.
8. Fettucine with Veal, Mushrooms & Tomato
10 ounces Fresh Fettucine
16 Shitake Mushroom Caps
6 Plum Tomatoes, peeled, seeded and diced ¼ inch
1/3rd
cup Dry White Wine
6 ounces Veal Stock
Heat olive oil in skillet and add shallots. Brown quickly and add mushrooms,
tomatoes and white wine. Reduce wine and add veal stock. Reduce stock a little
and add butter, salt and pepper. Toss pasta in sauce and place on two plates.
Garnish with the parsley.

PASTAS
9. Cappellini with Shrimp & Scallops
10 ounces Cappellini
12 16/20 Shrimps, peeled and deveined
4 ounces Bay Scallops
1 teaspoon Clarified Butter
4 ounces Fish Stock
2 Belgium Endive, sliced
2 tablespoons Sweet Unsalted Butter, softened
Salt & Ground White Pepper (to taste)
Sauté shallots, shrimp and shallots quickly in clarified butter. Add white wine,
reduce. Add stock, endive, butter, salt and pepper and reduce until it has
thickened to a light sauce. Toss in pasta and arrange on two plates.
10. Amatriciana Sauce
10 ounces Penne
1/3rd
cup Olive Oil
4 medium Onions, diced ¾ inch
8 ounces Pancetta, diced ¾ inch
4 cloves Garlic, crushed (later to be removed from sauce)
4 cups Plum Tomatoes, canned, drained (juice use elsewhere)
¾ cups Dry Red Wine
Sauté onions until golden brown. Add bacon and garlic and sauté another 5
minutes. Add tomatoes, sugar, wine, salt and pepper and continue to simmer for
45 minutes. Best served with penne.
11. Farfalle With Sovrito Sauce
10 ounces Farfalle
3 ounces Bacon, finely chopped
2 tablespoon Shallots, diced 1/8th
inch
1 small Green Pepper, diced ¼ inch
1 large Beefsteak Tomato, diced ¼ inch
½ cup Beef Broth
10 Black Olives, pitted and halved
1 teaspoon Fresh Thyme, finely chopped
Salt & Cayenne Pepper (to taste)
Sweat bacon and shallots together until crispy. Add green pepper, tomato and
garlic. Sweat a little more. Now add broth and cook over medium low heat for
10 minutes. Add olives, salt, pepper and thyme and serve on two plates after
tossing the Farfalle into it.

PASTAS
12. Pasticierre Sauce
10 ounces Rigatoni
Sausage Meat:
8 ounces Pork Butt, ground coarsely, ¼ inch die
½ teaspoon Ground Cloves
½ teaspoon Ground Nutmeg
¼ cup White Wine, infused with 3 cloves crushed Garlic
¾ teaspoon Salt
½ teaspoon Granulated Sugar
1 tablespoon Fresh Sage, julienne
Blend all ingredients by hand, after which the cloves of garlic are removed. The
garlic must have set in the wine for at least 30 minutes before adding.
Refrigerate overnight if possible.
Béchamel:
1 cup Whole Milk
1 pinch Salt
1 pinch Ground Nutmeg
1 ounce Sweet Unsalted Butter
2 tablespoon All Purpose Flour
Heat milk to simmer while melting the butter. Add flour to melted butter and stir
to create a white roux. Whisk the roux into the hot but not boiling milk and
whisk well over low fire for almost five minutes. It should be smooth and
creamy. Cover with plastic and set aside for now.
Mushrooms:
½ ounce Dried Porcini Mushrooms, soaked, cleaned, strained
10 White Mushrooms, quartered
Sauté all in a little butter, add Porcini juice and reduce to dry.
OR:
Radicchio:
2 cups Radicchio, sliced ½ inch by 2 inches
Sear the sausage meat in hot soybean oil (1/2 ounce) until browned and cooked.
Add the cooked mushrooms or the Radicchio and toss briefly. Add the
béchamel and continue to cook. Sauce should turn brown and very thick. Add
the cooked rigatoni and 3 tablespoons Parmesan Cheese and serve hot in 2 or 3
plates.
13. Basil Butter
½ lb. Sweet Unsalted butter, softened
½ cup Fresh Basil, finely chopped
¼ cup Parmesan Cheese, ground fresh
Combine ingredients. Refrigerate and use as an addition to a many pastas.

PASTAS
14. Raviolis with Tomato & Cream Sauce
20 Cheese Raviolis
5 Plum Tomatoes, peeled, seeded and diced
1 teaspoon Parsley, finely chopped
Salt and Ground White Pepper (to taste)
Julienne Snow Peas and Carrots, blanched for garnish
Heat pan with garlic, wine and tomatoes and cook until wine is reduced. Add
cream and reduce until thickened. Add cooked raviolis, parsley, salt and pepper,
reduce to absorb water from raviolis and serve on two plates. Garnish.
15. Taglierini with Fresh Tomato Sauce
24 ounces Fresh Taglierini or Spaghetti
½ cup Olive Oil
3 large Onions, chopped ¼ inch
6 cloves Fresh Garlic, crushed
1 cup Fresh Basil Leaves, julienne
1 tablespoon Fresh Oregano, finely chopped
1 Bay Leaf
40 Plum Tomatoes, peeled, seeded and coarsely chopped
In 2 quart saucepan, brown onions and garlic in oil. Add the tomatoes, basil,
oregano, bay leaf, salt and pepper. Cook over low heat for thirty minutes. Add
pasta and serve on four plates.
16. Linguine with Bay Scallops, Pancetta & Peas
24 ounces Linguine
½ lb. Pancetta, finely diced
1 teaspoon Garlic, minced
1 cup Frozen or Fresh Green Peas
1 tablespoon Parsley, coarsely chopped
Salt, Black Pepper and Chili Peppers (to taste)
1 lb. Bay Scallops, drained
4 tablespoons Bread Crumbs
Sear slowly the Pancetta until crispy. Discard grease in pan. Remove Pancetta
and sear the scallops quickly and set aside. Using the same pan cook the shallots
and garlic. Do not brown the garlic. Add the peas, parsley, salt, pepper and
chilies. Add the tomato sauce and breadcrumbs along with the Pancetta and
scallops. Toss in the cooked linguine and serve on four plates immediately.

PASTAS
17. Rigatoni With Sausage, Shitake & Spinach
20 ounces Rigatoni
Sausage Meat:
8 ounces Pork Butt, ground coarsely, ¼ inch die
½ teaspoon Ground Cloves
½ teaspoon Ground Nutmeg
¼ cup White Wine, infused with 3 cloves crushed Garlic
¾ teaspoon Salt
½ teaspoon Granulated Sugar
1 tablespoon Fresh Sage, julienne
Blend all ingredients by hand, after which the cloves of garlic are removed. The
garlic must have set in the wine for at least 30 minutes before adding.
Refrigerate overnight if possible.
Mushrooms:
½ tablespoon Olive Oil
1 ½ tablespoons Sweet Unsalted Butter, softened
1 cup Shitake Mushrooms
1 ½ tablespoons Fresh Sage, chopped
Sauté mushrooms with garlic, sage, oil and butter until they are dry. Set aside.
Combine with 8 ounces cooked, chopped spinach.
In large skillet, sear the sausage meat, discard excess fat, and add the mushrooms
and spinach.
Add:
¾ cup Heavy Cream, and reduce before adding:
½ cup Whole Milk
1 cup Ricotta Cheese
½ teaspoon Salt
Cook well for a couple of minutes and add the pasta. Reduce and toss to a viable
consistency and serve on 4 plates.
18. Whole wheat Fettucine with Walnut Sauce
12 ounces Whole Wheat Fettucine
4 ounces Walnuts, shelled
2 tablespoons Extra Virgin olive Oil
4 slices White Bread, crust removed, dice ½ inch
1 cup Heavy Cream
Blanch the shelled water in hot water for a few minutes. Peel the membrane off
of each walnut and place in food processor. Add garlic. Soak the bread in water,
then squeeze dry. Add to processor. Puree. Add oil and salt and pepper.
Reduce cream to sauce consistency and add puree of walnuts. Toss in cooked
pasta and serve on 2 plates.

PASTAS
19. Cappellini with Crabmeat
12 ounces Cappellini
½ ounce Clarified Butter
½ cup Leeks, diced ¼ inch
6 Plum Tomatoes, peeled, seeded and diced
8 ounces Jumbo Lump Crabmeat, cleaned of cartilage
1 tablespoon Parmesan Cheese
1 tablespoon Fresh Chives, sliced 1/16th
inch
Sweat the leeks in clarified butter until translucent. Add tomatoes, crabmeat and
then pasta. Toss. Add butter, cheese, chives, salt and pepper. Serve on two plates
immediately.
20. Pappardelle with Duck
18 ounces Fresh Pappardelle
4 Duck Legs, seared on both sides
½ cup Onions, diced1/2 inch
2 cloves Garlic, crushed; removed later
3 sprigs Fresh Sage, chopped
1 stalk Fresh Rosemary, plucked
2 teaspoons Tomato Paste
½ cup Porcini Water
2 tablespoons Reconstituted Porcini Mushrooms
Water (to cover legs in casserole)
Sear legs on both sides to render fat. Discard fat. Add the butter, onions, garlic,
rosemary and sage. Brown the onions. Add wine and reduce. Mix paste with
porcini juice and a little water, enough to cover legs by ½ inch in a pan narrow
enough to just fit the legs. Add porcini mushrooms and cover. Bring to boil, then
simmer for 90 minutes, or until meat can be easily pulled from the bone. Cool in
the sauce the pull all the meat from the bones and cut into ¾ inch pieces and add
the meat back to the sauce. Cook the pappardelle after reheating the sauce with
perhaps a little stock, tomato sauce or water. Add pasta to proper sauce and add
some butter and cheese at the end.

PASTAS
21. Taglierini with Garlic and Oil
12 ounces Taglierini
5 cloves Garlic, thinly sliced
3 tablespoons Extra Virgin Olive Oil
2 teaspoons Parsley, finely chopped
2 tablespoons Chicken Stock or Water
Salt and Pepper (to taste)
Cook garlic in oil until brown. Add parsley, salt and pepper. Add stock to stop
garlic from burning. Add cooked pasta and toss. Serve immediately.
22. Taglierini with Tomatoes, Pancetta & Arugula
12 ounces Taglierini
2 ounces Pancetta
3 Plum Tomatoes, peeled, seeded and diced ¼ inch
12 large Arugula Leaves
Sear pancetta separately in order to cook. Wipe out pan and add oil and garlic.
Do not brown garlic before adding tomatoes. Add tomatoes and arugula. Add the
cooked pasta and season with salt and pepper. This is a great version of the
classic dish of Garlic & Oil.

PASTAS

RAVIOLI & RISOTTO
H. Ravioli & Risotto
1. Butternut Squash Ravioli
4 cups Butternut Squash, split, seeded, baked, & skinned, then
dried out in skillet over low flame to remove wetness.
1 ½ cups Impastata Cheese
10 Amaretto Cookies, finely ground
2 tablespoons Candied Fruit, pureed
½ teaspoon Coleman’s Dry Mustard
2 shakes Tabasco
Combine all ingredients well, then pipe a ½ tablespoon amount onto the 4 by 4
inch square of wet pasta, fold over to a triangular shape, press edges around
filling, then cut with a 3 inch round cutter. Reserve scraps accumulated for
fettucine or something else. Cook in boiling water for 2 minutes or less and
place into a brown butter and sage sauce, (butter first browned, sage and chicken
stock added) or a pistachio and cream sauce (pistachios ground and reduced in
heavy cream with a pinch of salt).
2. Porcini Mushroom Ravioli
3 lb. White Mushrooms, sliced 1/8th
inch
¼ cup Dried Porcini Mushrooms, rehydrated with strained
juice reserved.
2 ounces Parmesan Cheese, grated
Using a preheated large heavy bottomed skillet, add oil and garlic. Immediately
as the garlic browns add white mushrooms and stir in salt and pepper. Stir
occasionally until they become very dry, then add porcini and juice. Continue to
dry them out and stirring more frequently as they cook down. They should be
ready when there is no evidence of liquid remaining and almost are sticking to
the pan and very close to burning if you continue any more. Cool for 5 minutes
and add the cheese, adjust for salt and pepper. Puree in food processor and let
stand at room temperature until cool. Using a wet pasta sheet, pipe out dime
shaped balls in even rows. Then, top with another sheet of pasta. Press around
each of the fillings to seal. Cut out using a fluted wheel cutter. Serve with a
porcini mushroom cream sauce. (Cream reduced with reconstituted porcini and
its water with a pinch of salt.)

RAVIOLI & RISOTTO
3. Cheese Tortelloni
1 lb. Impastata Cheese
2 Whole Eggs
1/3rd
cup Pecorino Cheese, finely grated
Blend all ingredients well and pipe ½ tablespoon into a 3 inch round cut of pasta.
Rub edge of pasta with your finger dipped in egg white. Seal in ½ round shape,
then pull edges together and press the edges together to seal. Serve these with a
finely pureed Italian Tomato Sauce with a touch of Creme Fraiche added. Add
julienne of basil at the end of heating. Top with a bit of Béchamel Sauce in the
center of the plate of Tortelloni.
4. Seafood Ravioli
1 lb. 51/60 shrimp
1/3rd
lb. Bay Scallops, drained well
1 tablespoon shallots, minced
2 tablespoons Fresh Thyme, finely chopped
¼ cup Cognac
¼ cup Light Roux
1 bunch Chives, finely sliced
Salt & Ground Black Pepper (to taste)
Sear the shrimp and scallops in the hot oil and add the garlic and shallots. Now
add the cognac and wine and reduce. Add the thyme and salt and pepper. Strain
the seafood now reserving the juice to place into the roux to make it more
flavorful. Now add the roux, and mustard. It should be very tight and dry. Puree
briefly, not mashed, only really to blend the ingredients well, and add the chives.
Pipe ¾ teaspoon into a 3 by 3 square of pasta and fold over to seal. Cut with a 2
inch fluted round cutter and this one will be served with a sauce similar to a
Lobster Bisque or just a butter and chive sauce.
5. Spinach Ravioli
½ cup Spinach, boiled, chilled, squeezed and chopped
1cup Impastata Cheese
1 pinch Nutmeg
½ teaspoon Salt
Blend all ingredients well and pipe into a 4 by 4 inch square. Fold over
diagonally and cut with a 3 inch fluted round cutter. Serve this with a Fresh
Chopped Tomato & Basil Sauce. Spinach Pasta is best suited for this recipe.

RAVIOLI & RISOTTO
6. Saffron Risotto
1 cup Arborio Rice
¼ teaspoon Saffron
1 tablespoon Parmesan Cheese, finely grated
Infuse the Saffron into the stock and keep warm. Heat the onions slowly in the
oil and add the rice after the onions are cooked but not browned. Stir the rice and
add the stock slowly until 18 minutes have passed. Then add the cheese and
better and stir rapidly and serve immediately.
7. Chicken Liver Risotto
1 cup Arborio Rice
3 cups Chicken Stock, or less
In Advance:
1 cup Giblets, tough membrane removed, cut ¼ inch dice
6 Livers, blanched in water until pink not well done, chopped
2 Shallots, minced
6 leaves Fresh Sage, chopped
2 Bay Leaves
1 ounce Vin Santo
1 cup Chicken Stock
1 tablespoon Tomato Paste
First sauté the shallots and garlic in the oil and add the diced giblets and stir well
until browned. Add the sage and bay leaves, salt and pepper (to taste), then the
Vin Santo. Add the broth and continue to cook down slowly with the paste as
well. Add the blanched, chopped livers and continue to cook a few minutes
more. Set aside as the risotto begins to be prepared.
Second, begin to sauté the onions and then add the rice and stir until coated. Add
the stock slowly and about after 9 minutes add the liver preparation. Continue to
cook adding the tomato sauce and after about another 9 minutes add the butter
and cheese and stir rapidly and serve.

RAVIOLI & RISOTTO
8. Squash Risotto
1 cup Arborio Rice
1 cup Butternut Squash, diced ½ inch and baked 15 minutes
in olive oil at 400°F
Zest of 1 Lemon
Begin to cook the onions slowly, then add the rice and stir until coated. Add the
stock slowly and continue to cook for about 15 minutes. Now add the cooked
squash and continue to cook about another 3 minutes. Season with salt and
pepper, add the butter and cheese, stir rapidly and serve. Top with the lemon
zest.
9. Seafood Risotto
1 cup Arborio Rice
3 cups Fish Stock
12 Mussels
12 Cockles
12 16/20 Shrimp, peeled and deveined
Anything else you would want to add.
½ cup Italian Tomato Sauce
Cook the onions first, then add the rice. Stir until coated. Add a portion of the
stock and continue to cook over medium heat. In another pan, sear the seafood in
very hot oil until cooked. Add the wine and the tomato sauce and season with
the salt and pepper. Toss all of this into the rice and continue to cook about
another 4 minutes until the rice is done. Total rice time is still 18 minutes,
however, less stock may be needed because the seafood exudes much juice.
Finish with the butter and cheese and check the amount of salt and pepper.

RAVIOLI & RISOTTO
10. Melon Risotto
1 cup Arborio Rice
1 Cantaloupe Melon, cut 1 inch cubes and braised with 1
teaspoon minced shallots
Zest of 1 Lemon
Cook the onions in oil until translucent. Add the rice and stir until coated. Add a
portion of the stock and cook for 15 minutes. Add the prepared melon and finish
the rice another 3 minutes. Add the butter and cheese and serve with the lemon
zest on top.
11. Risotto Quail
1 cup Arborio Rice
3 cups Veal Stock
2 Quails, with bones, stuffed with bacon and sage
¼ cup Marsala Wine
Sear the quails in soybean oil until browned, remove oil, add marsala and then
½ cup Veal stock. Bake at 350°F for about 15-20 minutes or until done. Cook
the onions in oil and add the rice. Stir until coated. Add the veal stock gradually
and cook the rice for about 18 minutes. Add the butter and cheese and serve.
Top with a split quail and pour any remaining sauce over the quail and rice.

RAVIOLI & RISOTTO
12. Artichoke Risotto
1 cup Arborio Rice
24 Small Artichokes, peeled of tough skin, hearts sliced
finely.
First, prepare the artichokes by cooking them slowly in the olive oil and a little
water. Season with salt and pepper. Cover and stir once or twice while cooking
over even heat. When tender, add the garlic and onions and stir them for about
five minutes. Remove from heat.
Second, start the rice by cooking the onions in the oil and adding the rice. Stir to
coat and then add the stock gradually. Add the artichokes after about 12 minutes
and continue to cook the risotto the full 18 minutes. Finish with butter and
cheese and serve.

RAVIOLI & RISOTTO

SAUCES
I. Sauces
1. Tomato Seafood Butter
4 Shallots, finely chopped
1 teaspoon Red Wine Vinegar
Juice of ½ Lemon
1 Bay Leaf
1 Lemon rind, diced/1/8th
inch
1 Plum Tomato, peeled, seeded and diced 1/8th
inch
1 teaspoon Parsley, finely chopped.
1 lb. Sweet Unsalted Butter, softened
First, prepare a reduction of the 1st
5 ingredients by combining all in a pan and
reducing the liquids until they are dried out. Cool. Add the remaining ingredients
and combine well. Roll up in plastic to be sliced or pipe out into a star shape.
Used as a last minute addition to sole or flounder.
2. Compound Butter
1 lb. Sweet Unsalted Butter, softened
1 teaspoon Parsley, finely chopped
1 tablespoon Extra Virgin Olive Oil
2 Shallots, minced
3 tablespoons Red Pepper, diced1/8th
inch
1 teaspoon Fresh Oregano, finely chopped
Salt (to taste)
Combine all ingredients well and roll up in plastic to be cut in slices or pipe into
a star shape. Can be used on steaks, chicken or salmon.
3. Gremolata Zest
Zest of 4 Lemons
Zest of 1 Orange
3 Anchovy Filets, minced
Chop all ingredients into each other. May be used with a white wine and/or fish
stock reduction.

SAUCES
4. Ginger Vinegar Sauce
1 tablespoon Ginger, finely grated
½ cup Sherry Vinegar
3 ounces Demi-Glace
Reduce the ginger in the vinegar and add the demi-glace and continue to reduce.
Finish with butter, salt and pepper. For use with Jumbo Shrimp as an appetizer.
5. Garlic Cream Sauce
1 tablespoon Granulated Sugar
½ teaspoon Sweet Unsalted Butter
1 ounce Veal Stock
2 - 4 ounces Heavy Cream
½ tablespoon Sweet Unsalted Butter, softened
Glaze the garlic in the melted sugar and butter in a sauce pan slowly until
browned. Add the veal stock and reduce a little. Add the cream and reduce
slowly until thickened. Puree and add butter. This is a great sauce for chicken,
either grilled or sautéed.
6. Beurre Blanc
#1
2 Shallots, minced
4 ounces Sweet Unsalted Butter, softened in ½ inch cubes
#2
½ cup Leeks, finely sliced
2 tablespoons Celery, finely sliced
1 Bay Leaf
Salt, Ground White Pepper and a touch of Dijon Mustard
In both recipes a reduction of all the ingredients above the cream is made first.
The reduction is then strained before it is completely dry, returned to the stove
and the cream is added. It is then reduced to a saucelike consistency and the
butter is added in stages, slowly, and whisked in rapidly. It is then seasoned.
This is a standard sauce for all types of fish and chicken dishes.

SAUCES
7. Chive Sauce
2 Shallots, minced
2 ounces Fish Stock or chicken stock
1 bunch Chives, finely sliced
First prepare a reduction of the wine, shallots and stock. Strain. Return to stove
and add cream. Reduce to saucelike consistency and whisk in rapidly the butter.
Season with salt and pepper and add the chives at the last moment before using
as a sauce on fish or chicken. (Note: the use of which stock would determine
that.)
8. Armagnac Sauce
½ cup Armagnac
2 Shallots, minced
4 ounces Demi-Glace
2 tablespoons Sweet Unsalted butter, softened
3 Shallots, sliced ¼ inch and braised in butter slowly
Reduce shallots in Armagnac, then add cream and reduce to saucelike
consistency. Strain and return to stove. Add the demi-glace to achieve a coffee
color and sliced shallots. Used for sautéed and baked Veal Chops. The sauce is
then added to the pan where the Veal Chop was cooked and reduced further until
it is of proper consistency.
9. Fish Cream Sauce
6 ounces Fish Stock
½ cup Dry white Wine
3 Sprigs Fresh Thyme
2 Bay Leaves
6 Mushroom Stems
1 ounce Sweet Unsalted Butter, softened
*1 tablespoon Basil Butter, optional*
Cook a halibut or perch until done in a steamer with the first 6 ingredients until
done. Reduce the liquid until it is almost gone and strain. Return to stove and
add the cream and reduce to sauce consistency. Add the choice of butter and
spoon over fish. Serve hot with boiled potatoes.

SAUCES
10. Italian Tomato Sauce
#1
2 quarts Plum Tomatoes, canned in juice, seeds removed
½ cup Onions, sliced
1 teaspoon Salt
Brown the onions and garlic in the olive oil. Remove the onions and garlic and
add the tomatoes, salt and sugar. Simmer for 90 minutes and then puree.
#2
½ cup Onions, diced ¼ inch
6 Plum Tomatoes, chopped
2 quarts Plum tomatoes, canned with juice
1 cup Fresh Basil, chopped
1 teaspoon Fresh Oregano, chopped
2 Bay Leaves
½ teaspoon Chili Peppers
½ Cup Extra Virgin Olive Oil
½ cup Parmesan Cheese, grated
In saucepot cook onions and garlic in the 1st
olive oil. Do not brown garlic. Add
fresh tomatoes and cook them down. Add canned tomatoes and everything else
except the 2nd
olive oil and the parmesan cheese. These 2 ingredients are added
after the sauce has simmered at least 90 minutes.
11. Mexican Tomato Sauce
½ cup Olive Oil
1 cup Onions, diced ¼ inch
8 Plum Tomatoes, coarsely chopped
1 medium Green Pepper, diced ¼ inch
1 teaspoon cumin
1 teaspoon Fresh Oregano, chopped
3 Jalepeno Peppers, minced
½ cup Fresh Chile Pepper Paste Puree
2 quarts Crushed Tomatoes, canned
½ cup Fresh Coriander, chopped
Salt (to taste)
Cook onions, garlic, green peppers in oil until golden. Add fresh tomatoes and
cook down. Add all other ingredients and cook 90 minutes. Serve this over a
chicken dish with rice.

SAUCES
12. Oriental Marinate Sauce
½ cup Lemon Grass, sliced
3 ounces Soy Sauce
1 tablespoon Fresh Ginger, finely grated
¼ cup Sesame Oil
¾ cup Soybean Oil
1 teaspoon Ground Coriander
1 teaspoon Ground Black Pepper
*Curry Powder (to taste)*Optional
Blend all these ingredients and use as a marinade for either shrimp or chicken.
13. Hot Peanut Sauce
¼ cup Peanut Oil
3 medium Onions, Diced
Cayenne Pepper (to taste)
Curry Powder (to taste)
16 ounces Ground Peanuts
1 cup chicken Stock
1 tablespoon Granulated Sugar
Salt (to taste)
Cook the onions in the oil and add the cayenne and curry. Add the peanuts,
stock, sugar and salt and continue to cook until the stock reduces and it becomes
thicker. Puree and add some stock to it when you are ready to use it on chicken
or shrimp sate.
14. Meatloaf Gravy
Pan juice from the meatloaf
1 cup Water
1 tablespoon Gravy Master
Cold Water and Flour slurry (to thicken)
Heat the pan juices with the water and dissolve the gravy master into it.
Combine cold water with some flour to create a slurry. Add this to the hot but
not boiling sauce and whisk rapidly. It should be smooth and velvety and of a
gravy consistency. It is best to add the slurry slowly until you have made it
several times and know exactly how much flour to use. When the sauce is
boiling it is the accurate measure of consistency. When it is not boiling, the
starch has not yet been activated enough to achieve full thickening strength.

SAUCES

PASTRY PREPBOOK
Gids Culinary & Pastry Cookbook

BREADS & PIE DOUGH
A. Breads & Pie Dough
1. Sour Dough
2 ounces Fresh Compressed Yeast
2 cups tepid Water
4 pinches Granulated Sugar
1 peeled Onion stuck with 6 Whole Cloves
1 diced Onion
Whisk yeast, water and sugar. Place in mixing bowl with dough hook. Add
flour and develop dough for 8 minutes. Remove from bowl and insert onion
into dough. Let rise covered with dishtowel for 2 hours. Place into sealed
plastic container and refrigerate overnight. Sauté 1 diced Onion and refrigerate
that as well separately until tomorrow.
Tomorrow:
1 ½ ounces Fresh Compressed Yeast
1 cup tepid Water
2 pinches Granulated Sugar
3 pinches Salt
3 ½ cups Bread Flour
Whisk yeast, water, sugar and salt together. Place into mixing bowl with dough
hook and then add flour. Develop dough for 8 minutes and then add dough from
yesterday without the onion stuck with cloves. (This onion may be discarded
now or used for cooking beans or something like that.) Mix until well blended,
then let rise 2 hours with the bowl covered with a dishtowel. Cut the dough into
even amounts and roll into the shape you like. This takes a little technique. Be
sure to roll tightly like a cigar, pinching it as you roll it up. Or, if you like rolls,
cut them into palm shaped sizes and in the palm of your hand roll in a circular
fashion on a clean lightly floured surface. You should remember to roll in the
cold sautéed onions from the night before. Brush these rolls or hoagies with a
mixture of whisked egg with touch of water and pinch of salt.(Eggwash). Let rise
on cooking pans that were dusted lightly with cornmeal to prevent sticking.
Place a pan on the bottom of your 550°F oven let get very hot. Place bread in
oven, pour some water into pan on bottom of oven to create steam, shut door
immediately and lower temperature to 350°F. Do not open door again for a least
15 minutes or the steam will escape. The steam is what gives the bread the
crunchy crust. Depending on size of breads it will take anywhere from 20
minutes to an hour. Bread is done when you hear a hollow sound when you tap
it on the bottom. Let cool and serve warm. All bread dough can be made in
advance and frozen in the shape that they will be baked.

Gid's Culinary & Pastry Workbook

Gid's Culinary & Pastry Workbook

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