A FRENCH BISTRO MENU March 8, 2010

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1 March 8, 2010 Chef Robert Ubhaus Chef-Owner Resto 77 Main Street, Madison NJ Rob s Bistro 75 Main Street, Madison NJ FENNEL SCENTED VICHYSSOISE TOASTED FENNEL SEEDS & CHIVES ---- SEARED LA BELLE FARMS FOIE GRAS CARAMELIZED GRANNY SMITH APPLES & JUNIPER BERRY GASTRIQUE TARTIFLETTE YUKON GOLD POTATOES, LARDONS, CARAMELIZED ONIONS & LES FRERES CHEESE ---- CHOUCROUTE GARNIE SAUERKRAUT WITH PORK LOIN, BACON & PORK SAUSAGES ---- WHITE & DARK CHOCOLATE MOUSSE COUPE FRESH RASPBERRIES

2 General Event Guidelines Assemble the team and delegate portions of the preparation Read recipe all the way through before starting Prep and measure all ingredients before starting cooking Welcome all guests - Ensure guests are part of the team FOOD SAFTY Wash your hands before starting prep or cooking Wash hands often during the course of the event Wash your cutting board and knife after each use especially after prepping raw meat and seafood Never reuse a cutting board used for prepping meats and seafood without thorough washing Never leave sharp knife in sink Carry knife point down against your leg

3 FENNEL SCENTED VICHYSSOISE 2 BULBS FENNEL CHOPPED 2 LEEKS- TOUGH UPPER GREENS REMOVED-CHOPPED-RINSED 3 IDAHO POTATOES-PEELED-CHOPPED 1 CLOVE PEELED GARLIC- CHOPPED ¼ # UNSALTED BUTTER WHOLE MILK TO COVER KOSHER SALT WHITE PEPPER 1 SHOT ANISETTE LIQUEUR METHOD: MELT THE BUTTER IN A 4QT STOCK POT AND ADD THE FENNEL, LEEKS, POTATOES. SWEAT OVER LOW HEAT FOR FIVE MINUTES. ADD THE MILK TO COVER THE VEGETABLES. SIMMER UNTIL THE POTATOES ARE TENDER THEN ADD THE ANISETTE. BLEND IN A HIGH SPEED BLENDER UNTIL SMOOTH, SEASON WITH SALT AND WHITE PEPPER TO TASTE. TO SERVE, GARNISH WITH TOASTED FENNEL SEEDS AND CHIVE BATONS SERVES 8 1 Les Marmitons of Cranford March 2010

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es Marmitons of Cranford March 2010

5 SAUTE ON THE SECOND SIDE FOR ONE MINUTE TO SERVE: PLACE TWO APPLE SLICES IN THE MIDDLE OF A PLATE, SHINGLED NEXT TO EACH OTHER. LEAN THE SEARED FOIR GRAS AGAINST THE APPLES. DRIZZLE THE GASTRIQUE AROUND THE PLATE AND SPRINKLE THE FOIE WITH THE SMOKED SEA SALT SERVES 8 3 Les Marmitons of Cranford March 2010

6 TARTIFLETTE 3# YUKON GOLD POTATOES-SLICED INTO ¼ INCH ROUNDS ¼ # APPLEWOOD SMOKED BACON-CUT INTO LARDONS 2 ONIONS-FRENCHED ¼ WHEEL LES FRERES CHEESE-CUT INTO ¼ INCH SLICES 3 CLOVES GARLIC-MINCED 3 TBSP FLAT LEAF ITALIAN PARSLEY-CHOPPED FINELY 4 SPRIGS THYME 1 CUP DRY WHITE WINE SALT PEPPER METHOD: PUT THE BACON INTO A 4 QT STOCK POT WITH A SPLASH OF WATER. RENDER OUT THE LARDONS UNTIL CRISP, ADD THE FRENCHED ONIONS AND CARAMELIZE THEM. ADD THE POTATOES, GARLIC, THYME AND 2 TBSP PARSLEY. ADD ONE CUP OF WATER. COOK UNTIL THE POTATOES ARE TENDER BUT STILL HOLDING THERE SHAPE. SPOON THE MIXTURE INTO RAMEKINS AND PLACE SLICES OF LES FRERES CHEESE OVER THE TOP TO COVER. PLACE THE RAMEKINS IN A 500 F OVEN UNTIL THE CHEESE IS MELTED. TO SERVE-SPRINKLE WITH THE REMAINING PARSLEY SERVES 10 4 Les Marmitons of Cranford March 2010

7 CHOUCROUTE GARNIE 3# PREPARED FRESH SAUERKRAUT 3# BONELESS CENTER CUT PORK LOIN- CUT INTO 4 OZ MEDALLIONS 12 BOCKWURST-SLICED LENGTHWISE 2# APPLEWOOD SMOKED BACON-CUT INTO 12 PORTIONS LENGTHWISE 2 BOTTLES SAMUEL ADAMS NOBLE PILS 3 GRANNY SMITH APPLES-CORED-CUT INTO QUARTERS 12 YUKON GOLD POTATOES-HALVED 3 TBSP OLIVE OIL 3 SPRIGS THYME SALT & PEPPER METHOD: TOSS THE POTATOES IN THE OLIVE OIL, SALT AND PEPPER. ROAST THEM AT 375 F. TURNING THEM FREQUENTLY UNTIL GOLDEN BROWN AND TENDER. PLACE THE SAUERKRAUT, BACON, THYME AND BEER IN A STOCK POT AND SIMMER FOR 45 MINUTES OVER LOW HEAT. AT THE 30 MINUTE MARK ADD THE APPLES AND THE POTATOES. OVER HEAT SEAR THE SEASONED PORK MEDALLIONS ON BOTH SIDES UNTIL MEDIUM-RARE TO MEDIUM TO SERVE:MOUND THE SAUERKRAUT, POTATOES, AND APPLES ON AN OVAL PLATE. ARRANGE ONE PORK MEDALLION, ONE SLICE OF THE BACON, AND TWO HALVES OF THE BOCKWURST ON TOP. DRIZZLE WITH A BIT OF THE LEFTOVER COOKING LIQUID. SERVES 12 5 Les Marmitons of Cranford March 2010

8 WHITE & DARK CHOCOLATE MOUSSE COUPE 1# HIGH QUALITY DARK CHOCOLATE 1# HIGH QUALITY WHITE CHOCOLATE 16 WHOLE EGGS 2 CUPS GRANULATED SUGAR 4 QTS HEAVY CREAM 2 PINTS RASPBERRIES 10 LARGE MINT LEAVES-CUT INTO CHIFFONADE METHOD:(NOTE THE METHOD IS THE SAME FOR BOTH MOUSSES) FINELY CHOP 1# CHOCOLATE AND MELT IN A LARGE BOWL SET OVER A POT FILLED WITH SIMMERING WATER.CRACK EIGHT EGGS INTO A LARGE BOWL AND COMBINE WITH 1 CUP SUGAR.OVER ANOTHER DOUBLE BOILER PLACE THE BOWL AND WHISK VIGOROUSLY UNTIL THE SUGAR HAS DISSOLVED AND YOU REACH A PALE FLUFFY RIBBON STAGE. COMBINE THE MELTED CHOCOLATE AND THE EGG MIXTURE (IT MIGHT BREIFLY SEIZE-UP IT IS OK, SIMPLY RETURN TO THE DOUBLE BOILER AND IT WILL LOOSEN UP AND COMBINE) WHIP 2 QTS OF HEAVY CREAM UNTIL YOU HAVE STIFF PEAKS. FOLD THE WHIPPED CREAM INTO THE CHOCOLATE/EGG MIXTURE. TO SERVE- ALTERNATE LAYERS OF THE TWO SEPARATE MOUSSES AND RASPBERRIES IN A COUPE OR APPROPRIATE GLASS. GARNISH WITH FRESH MINT CHIFFONADE SERVES 30 6 Les Marmitons of Cranford March 2010