ISO: Working on final presentation for Garde Manger - ISO input & pickled vegetable recipe

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music-city-missy

Well-known member
So we have to use the guidelines for ACF cold food competition.

1 buffet platter with two proteins (like a pate, terrine, etc.) composed salad, accompaniments

Pork Terrine with Pork Tenderloin Inlay en Croute (Ruhlman)

Venison Terrine with Dried Cherries (came out grainy so we are making a third item)(Ruhlman)

Country Pate

Rolled Zucchini Ribbon Salads (Small Bites)

Pickled Vegetables (ISO tried & true recipe)

Orange Carrot Chutney (from FK)

Tiny Parmesan Shortbreads (DK Hors d'oeuvres)

Then 8 portions of 8 canapes (one bite sized):

Lemongrass cured salmon

Mini Cheeseburgers

Fresh Spring Rolls

Parmesan Reggiano Galettes with Artichoke Puree and Crisp Pancetta

Marinated Feta Bruschetta

Caprese Salad Skewers

Chicken Liver Pate with Apples & Brandy

and we are debating over the one last one - ideas?

 
REC: Marinated Mushroom in a Bath (Funghi Al Bagno)...

MARINATED MUSHROOMS IN A BATH (FUNGHI AL BAGNO)

3 pounds wild mushrooms -- (3 to 4 lbs) such as porcini, chanterelles and hen of the woods--(you may substitute 1 1/2 pounds of portobellos, 2 pounds of shitake and 1 pound crimini)
3 cups white wine vinegar
1 bottle dry white wine
4 fresh bay leaves
1 stem rosemary
1 tablespoon red pepper flakes -- flakes
10 black peppercorns
1/4 cup kosher salt
2 liters extra-virgin olive oil

Equipment:
3 quart jars with lids, cleaned and sterilized

Clean the mushrooms of any dirt with a soft brush or a cloth, but do not wash with water. Cut the portobello caps into quarters and cut the stems into 1/2-inch thick rectangles, and set aside. Remove the stems from the shiitake, leave the caps whole and set aside. Halve the crimini and set aside. Pour the vinegar and the wine into a stainless steel, 8 quart saucepan and add the bay leaves, rosemary, chili flakes, peppercorns and salt and bring to a boil. Add all of the mushrooms and, once the solution has returned to a boil, cook for 20 minutes. Drain the mushrooms in a colander, discarding the aromatics, and pour them out onto a stack of kitchen towels to drain and dry well, about 30 minutes.
Divide the mushrooms among the 3 jars, placing 3 or 4 peppercorns and a pinch of chili flakes in each jar. Fill each of the jars with oil to the very top and refrigerate overnight. The mushrooms will absorb oil the first couple of nights, so it will be necessary to “top up” the oil after 3 or 4 days. Seal the jars with the caps and allow the mushrooms to marinate a week before serving. In Italy, these mushrooms could easily rest 6 weeks before they’re served. They are, however, ready after 4 days, and could be consumed as early as the first day following their marinating. To serve, bring a jar to room temperature and place some of the mushrooms into a bowl with a little of the oil and a plate of grilled bread rubbed with garlic on the side.

 
REC: Sweet & Sour Eggplant--Melanzane in Agrodolce...

SWEET AND SOUR EGGPLANT---MELANZANE IN AGRODOLCE

2 cups extra-virgin olive oil -- for frying, plus
2 tablespoons extra-virgin olive oil
2 pounds eggplant -- sliced into 1/2-inch medallions (2 medium)
2 medium red onions -- cut into 1/2-inch dice
3 ribs celery -- cut into 1/2-inch pieces on the bias
1 cup white wine vinegar
3 tablespoons sugar
Salt and pepper

In a large, heavy-bottomed saucepan, heat the oil until almost smoking. Carefully add the eggplant medallions, working in batches to avoid overcrowding the pan and lowering the heat of the oil. Cook eggplant until golden brown on both sides and remove pieces as they’re finished to a sheet tray lined with paper towels. Set aside.
In a 12 to 14 inch saute pan, heat 2 tablespoons olive oil until almost smoking. Add the onions and celery and saute until light golden brown. Remove from heat and add the vinegar, sugar and salt and pepper to taste. Place the cooled eggplant slices in a large bowl, cover with the vinegar mixture and let sit 1 hour before serving at room temperature.

 
REC: Leeks a la Grecque...

Leeks A La Grecque


1 pound leeks -- white and pale green parts only, cut into 7-inch lengths
2 cups water
1/4 cup olive oil
3 sprigs fresh marjoram -- or 1 teaspoon dried
1 cinnamon stick
3 tablespoons red wine vinegar
3 sprigs fresh oregano -- or 1/2 teaspoon dried
salt -- to taste
1 cup diced tomatoes
1/3 cup Calamata olives -- pitted and halved
1/4 pound Feta cheese -- crumbled , (up to 1/2 cup)
Minced fresh marjoram -- to taste
Minced fresh oregano -- to taste

Preheat oven to 350 degrees. Make 2 lengthwise slits in leek and rinse it in a bowl of water. Arrange leeks in a gratin pan. In a sauce pan combine water, olive oil, marjoram, cinnamon, red wine vinegar, oregano and salt to taste. Bring liquid to a boil and simmer 10 minutes. Pour liquid over leeks to just cover. Arrange a piece of foil over dish and bake 35 minutes, or until tender.
Transfer leeks to a serving plate. Reduce cooking liquid to 1/2 cup and strain over leeks. Chill, covered, 2 hours or overnight. Before serving, garnish with tomatoes, olives, cheese and fresh herbs.

NOTES : Should be left overnight in the refrigerator to mellow

 
REC: Zucchini Pickles...

Zucchini Pickles

Recipe By :Judy Rodgers/Zuni Café in San Francisco.

1 pound zucchini -- washed, trimmed, and very thinly sliced (on a mandolin)
1 medium yellow onion -- very thinly sliced
2 tablespoons fine sea salt
2 cups apple cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons yellow mustard seeds -- slightly crushed
1 scant teaspoon turmeric

1. Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.

2. Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.

3. In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.

4. Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.

Yield:
"2 pints"

 
What about a ravioli for the canape...Perhaps stuffed with wild mushrooms? Would be an interesting

texture to what you have planned. You could also consider a spinach pasta, for additional color.

Sounds like fun (and alot of work!) Good luck!

 
Here are a couple with pear and cheese that might work.

Blue Cheese and Pear Crescents

Preparation time: 20 minutes
Perfectly blended flavours of pear, blue cheese and walnuts; wonderful with wine.

Ingredients:
Dough:
1 cup GAY LEA Butter (unsalted), softened 250 mL
1 pkg cream cheese, softened 250 mL
2 tsp granulated sugar 10 mL
2 cups all-purpose flour 500 mL
1/4 tsp salt 1 mL
Filling:
1/4 cup GAY LEA Butter (unsalted), melted 50 mL
2 pears, peeled, cored and finely chopped 2
3/4 cup chopped toasted walnuts 175 mL
1 cup crumbled blue cheese 250 mL
1 egg, lightly beaten 1
coarse salt

Instructions:
Using electric beaters, beat butter with cream cheese until light. Beat in sugar. Using wooden spoon, gradually stir in flour and salt. Shape into ball; divide into quarters. Cover each with plastic wrap and refrigerate for 1 or up to 24 hours (if making ahead, let dough come to room temperature for 20 minutes before rolling).

Preheat oven to 350F (180C). Using one quarter at a time and dusting lightly with flour to prevent sticking, roll dough to 9-inch (23 cm) circle. Brush with one quarter of the melted butter. Top with one quarter of the pear, cheese and the walnuts. Cut into 12 pie wedges. Starting at outer edge, roll up each triangle toward point in centre. Place on parchment paper lined cookie sheet. Brush lightly with egg and sprinkle with salt.

Bake in centre of oven for 20 to 25 minutes or until golden. Repeat with remaining dough and filling.

Makes 48 appetizers.

http://www.gaylea.com/recipes/action/recipe/rec_id/84


Pancetta Crisps with Goat Cheese and Pear

16 thin slices PANCETTA (ideally 1/8 inch thick
16 tsp SOFT FRESH GOAT CHEESE (from 5-ounce log)
2 very ripe SMALL PEARS, quartered, cored, cut into 1/4-inch-thick slices
FRESH THYME LEAVES

Preheat oven to 450° F. Place pancetta slices in a single layer on large rimmed baking sheet. Sprinkle with pepper. Bake until golden, (about 7-8 minutes). Using spatula, slide pancetta crisps onto platter. Top each with 1 teaspoon goat cheese and 1 pear slice. Sprinkle with thyme and serve.

Note:

Cook pancetta in microwave oven. 9 slices of pancetta takes about 5 - 6 minutes. Check after 4 minutes.

Mix thyme into goat cheese along with a little whipped cream cheese. Better flavor, easier to do.

Epicurious

sylvia
http://www.finerkitchens.com/swap/forum1/85922_Pancetta_Crisps

 
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