8/9/2019 Recipes from the Chef

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Chicken Cacciatore

Serving Size : 5

2 1/2 3 lb each Chicken -- fryers

1 tablespoon Salt

1/2 tablespoon Black pepper -- freshly ground

4 ounces All-purpose flour

1 fluid ounce Olive oil

6 ounces Onions -- medium dice

3 fluid ounces White wine1/2 quart Demi-Glace

1/2 ounce Mushrooms -- sliced

6 ounces Tomato concass

2 ounces Green olives -- sliced

1/2 tablespoon Garlic -- minced

1 teaspoon Lemon zest -- grated

Clean and disjoint the chickens and season them

with salt and pepper.

Dredge the chicken pieces in the flour.

In a large rondeau, saut the chicken until lightlybrowned. Remove the chicken from the pan and

reserve.

Saut the onions in the same pan until tender,

about 5 to 7 minutes. Deglaze the pan with the

wine and reduce the liquid.

Add the demi-glace, mushrooms, tomato

concass, garlic, lemon zest, and salt and pepper

to taste. Stir well. return the chicken to the pan,

bring to a simmer, cover, and braise until the

chicken is done, 1 to 1 1/2 hours. Split the chickenin half and partially de-bone; serve 1/2 chicken per

order, coated with sauce.

French Onion Soup

1 pounds yellow onion -- sliced thin

1 ounces clarified butter

1 quarts chicken stock

Sachet depices- tsp fresh thyme, 1 bay leaf, 2

parsley stems,

salt and pepper -- to taste

8 ounces sherry- optional

toasted french bread slices -- as

needed to garnish

gruyre cheese as needed -- as

needed to garnish

1. Saut the onions in the butter over low heat.

Carefully caramelize them thoroughly without

burning.

2. Deglaze the pan with 8 ounces (250 milliliters) of

the beef stock. Cook au sec. Repeat this process

until the onions are a very dark, even brown.

3. Add the remaining beef stock, the chicken stock

and thyme.

4. Bring to a simmer and cook 20 minutes to

develop flavor. Adjust the seasonings and add the

sherry.

5. Serve in warm bowls. Top each portion with aslice of toasted French bread and a thick layer of

cheese. Place under the broiler or salamander unti

the cheese is melted and lightly browned.

Macaroni and Cheese

Serving Size : 6

16 ounces cheese sauce

worcestershire sauce -- to taste

tabasco sauce -- to taste

1/2 pound elbow macaroni -- boiled andrefreshed

1/2 pound cheddar cheese -- grated

2 ounces whole butter

1/4 ounce bread crumbs

1. Season the cheese sauce with the

Worcestershire and Tabasco sauces.

2. Mix the macaroni with the cheese sauce and the

cheese.

3. Pour into a buttered full-sized hotel pan.Sprinkle with bread crumbs.

4. Bake uncovered at 350F (180C) until hot,

approximately 30 minutes.

NOTES : Variation:

Macaroni and cheese with ham and tomato Stir

2 pounds (1 kilogram) each diced cooked ham and

tomato concass into the macaroni and cheese

before pouring it into the hotel pan.

Bechamel Sauce

Serving Size : 8

1/2 tablespoon Oil -- or clarified butter

1/4 ounce Onion -- minced

2 ounces White roux

18 fluid ounces Milk

1/8 teaspoon Salt

1 pinch White pepper -- freshly ground

8/9/2019 Recipes from the Chef

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1/4 pinch Nutmeg -- freshly grated

(optional)

1. Heat the oil or butter and add the onions.Saut over low to moderate heat, stirring

frequently until the onions are tender and

translucent, about 6 to 8 minutes.

2. Add the roux to the onions and cook until theroux is very hot, about 2 minutes.3. Add the mild to the pan gradually, whisking orstirring to work out any lumps. Bring the sauce

to a full boil, then reduce the heat and simmer

until the sauce is smooth and thickened, about

30 minutes. Stir frequently and skim as

necessary throughout cooking time.

4. Adjust the seasoning to taste with salt, pepper,and nutmeg. Strain through a double thickness

of rinsed cheesecloth. The sauce is ready to use

now, or it may be cooled and stored for later

use.VARIATION:

Cheddar Sauce - Combine the finished bchamel

with 1 pound of grated sharp cheddar cheese.

Espagnole Sauce

3/4 fluid ounce Vegetable oil

1/4 pound Mirepoix -- medium dice

1/2 fluid ounce Tomato paste

1 1/2 quarts Brown Veal Stock -- hot3 ounces Brown Roux

1/4 each Sachet d'pices

Saut the onions in the oil until they take on a

brown color. Add the remainder of the mirepoix

and continue to brown.

Add the tomato paste and cook for several

minutes until it turns a rusty brown.

Add the stock and bring to a simmer.

Whip the roux into the stock. Return to a simmer

and add the sachet. Simmer for about 1 hour,

skimming the surface as necessary. Strain through

a double thickness of rinsed cheesecloth. The

sauce is ready to use now, or it may be cooled and

stored for later use.

Pan-Fried Chicken with Pan Gravy

2 2 1/2-pound frying chickens (2 1/2 - 3 lbs.) -

- (1.1-1.4 kg each), cut in 8 pieces

salt and pepper -- to taste

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

8 ounces flour -- plus

1 1/2 ounces flour

8 ounces buttermilk

oil -- as needed4 ounces onion -- small dice

1 1/2 pints half and half or chicken stock

1. Season the chicken with salt and pepper.

2. Add the herbs and spices to 8 ounces (250

grams) of the flour.

3. Dip the chicken pieces in the buttermilk.

4. Dredge the chicken in the seasoned flour.

5. Pan-fry the chicken in 1/4 to 1/3 inch (1

centimeter) of oil until done, approximately 40

minutes, turning so that it cooks evenly. Reducethe heat as necessary to prevent the chicken from

becoming too dark. Or remove the chicken when

well browned, drain it and finish cooking it in the

oven.

6. To make the pan gravy, pour off all but 1 1/2

ounces (45 grams) of oil from the pan, carefully

reserving the fond.

7. Add the diced onions and saut until

translucent.

8. Add 1 1/2 ounces (45 grams) of flour and cookto make a blond roux.

9. Whisk in the liquid and simmer approximately

15 minutes.

10. Strain through cheesecloth and adjust the

seasonings.

11. Serve 1/4 chicken (2 pieces) per person with 4

ounces (120 milliliters) gravy.