SANTA CATARINAHIGHLAND AND SEA

Rodrigo Ribeiro | ICC - Campbell/CA

AGENDA✤ Santa Catarina (SC) - Highland and Sea:

✤ The Description.

✤ My Concept.

✤ The Dishes: Inspiration/Execution

(1) Amuse bouche: creamy cod with safron and popcorn crostini.

(2) Snook fillet, potato fondant oregano/parsley purée and squid ink pearls.

(3) Frog leg with celery purée-aioli foam.

(4) Intermezzo: guava sorbet.

(5) Lamb loin with Dijon and lemon confit, pinhão purée and oyster mushroom.

(6) Entrecôte sweetbreads torchon and camembert fondue.

(1) Wine pairing.

(7) Food Costing.

THE DESCRIPTION:SANTA CATARINA (SC)

HIGHLAND AND SEA

SANTA CATARINA (SC)

✤ Santa Catarina is one of 27 states located

southern Brazil.

✤ Neighbouring states are Rio Grande do Sul

to the south and Paraná to the north. It is

bounded on the east by the Atlantic Ocean,

and to the west it borders the province of

Misiones, Argentina.

http://en.wikipedia.org/wiki/Santa_Catarina_(state)

✤ SC was the Brazilian state that

revealed the highest economic

well-being in relation to the

others.

✤ Most of its inhabitants are

descendants of Portuguese,

German, and Italian immigrants.

SANTA CATARINA (SC)

http://en.wikipedia.org/wiki/Santa_Catarina_(state)

✤ European settlement began with the Spanish settlement of Santa Catarina island in

1542.

✤ The Portuguese took control in 1675 and established the captaincy of Santa Catarina in

1738.

✤ Large numbers of European immigrants, especially from Germany, began arriving

early in the nineteenth century. Immigrants from Italy, Poland, Russia, Ukraine, Japan

and other parts of Europe followed.

✤ These immigrants created an abundance of small, family-held farms, many of which

continue to exist in the interior of the state.

SANTA CATARINA (SC) - HISTORY

http://en.wikipedia.org/wiki/Santa_Catarina_(state)

SANTA CATARINA (SC) - HISTORY

✤ Santa Catarina has one of the highest standards of living in Brazil, and is a major

industrial and agricultural center.

✤ Share of the Brazilian economy: 4% (2005).

✤ In the northeast of the state, electric-mechanical, textile and furniture industries are

strong; in the west, cattle and poultry breeding predominate, while in the south it is

ceramics and sea food.

SANTA CATARINA (SC) - ECONOMY

SANTA CATARINA (SC) - ECONOMY

SCTHE HIGHLAND

✤ In the mountain region, São Joaquim and Lages

(P.S.: where I was born) are an attraction during

winter because of its low temperatures and the

snow.

✤ The Serra Geral, runs north and south through

the state parallel to the Atlantic coast, dividing

the state between a narrow coastal plain and a

larger plateau region to the west.

SC - THE HIGHLAND

SCTHE SEA

✤ The beaches along the coast of 561 kilometres

(349 mi) are a great attraction for tourists.

✤ Florianópolis (Nickname: Island of Magic), the

capital, has 42 beaches and is a center of surfing

activity.

✤ The New York Times reported that "Fpolis is the

Party Destination of the Year in 2009”. And Veja

magazine - a Brazilian publication - named the

city as "the best place to live in Brazil."(Florianópolis’s Map)

SC - THE SEA

MY CONCEPT:SC - HIGHLAND AND SEA

✤ Santa Catarina has so many cultural heritages and different topographies/climates,

that offers these huge variety of high quality ingredients.

✤ As the theme of this project mentions, it is focused in ingredients produced by the

coast till the mountain region (due the familiar connection with it).

✤ Most of the ingredients are produced in an organic, sustainable and handmade way.

This is a consequence of the regional development that originated these small farms

that supply local markets.

✤ Terms as ‘gras feed’, ‘free range’ and ‘free antibiotics’ are not an exception criteria, but

majority. The utilization of organic fertilizers and hand-crafted crops, gives a real and

refined flavour to both, meats and vegetables.

SC - MY CONCEPT

MY CONCEPTCATTLE

✤ In the mountains of Santa Catarina it’s

possible to find breeding of European cattle

(such as Angus, Redford, Simental and

Charolês).

✤ Almost 100% gras fed (silage supplemented

during the short, but intense months of the

rigorous winter).

✤ Further being slaughtered in early age, it

also has great marbling and flavor.

MY CONCEPTLAMB

✤ Another great feature of the mountain

region is the breeding of lamb, also

totally gras fed (in order to maintain

the quality standard of taste and

texture).

✤ Established in the surrounding area,

mainly for family consumption, it is

often present in the on-site table.

MY CONCEPTSEA FOOD

✤ The coast has a wide assortment of

seadfood, having a lot of cities and

communities depending economically of

its extraction.

✤ Fresh and high quality products are

easily found in public markets or directly

with fishermen across the coast.

Hence, with this abundance of ingredients and enormous potential, the theme of this

project urges to develop a local cuisine grounded in its own identity and roots.

I’ve develop a small menu, which gives only a hint of some innovative uses of these

ingredients. This was only possible because of the techniques taught at ICC.

SC - MY CONCEPT

THE DISHES:INSPIRATION/EXECUTION

THE DISHES✤ Inspiration/Execution:

(1) Amuse bouche: creamy cod with safron and popcorn crostini.

(2) Snook fillet, potato fondant oregano/parsley purée and squid ink pearls.

(3) Frog leg with celery purée-aioli foam.

(4) Intermezzo: guava sorbet.

(5) Lamb loin with Dijon and lemon confit, pinhão purée and oyster mushroom.

(6) Entrecôte sweetbreads torchon and camembert fondue.

(1) Wine Pairing.

(7) Food Costing.

✤ Each dish contains 04 particular data-sheet:

✓ Inspiration.

✓ Ingredients.

✓ Procedure.

✓ For Service.

DISHES - SPECIFICATION

1. AMUSE BOUCHE: CREAMY COD WITH SAFRON

AND POPCORN CROSTINI

INSPIRATION1. AMUSE BOUCHE: CREAMY COD WITH SAFRON AND POPCORN CROSTINI

✤ The “Bacalhau com Natas” is a tradicional

portuguese dish, that we enjoy every Sunday

easter Southern Brazil.

✤ In Spain, creamy salt cod is a long-lived tapas

and it is served in several different

presentations.

✤ During my first visit to Napa Valley, I ate this

dish and that experience made me remember

about my childhood; and speaking about

infancy, I used to be crazy for popcorn!

INGREDIENTS✤ Yield: 8 portions.

✓ 250g salt cod

✓ 50ml cream

✓ 2T butter

✓ 1L milk

✓ 100g Idaho potatoes

✓ 2T flour

✓ 50g Gruyere cheese grated

✓ 1 shallot, small brunoise

✓ 1 garlic clove, grated

✓ 1 dash Safron

✓ 100g popcorn

✓ Salt and black pepper, to taste

1. AMUSE BOUCHE: CREAMY COD WITH SAFRON AND POPCORN CROSTINI

PROCEDURE1. Soak the cod in water over night, make sure to change the water 3 times. Cook in milk simmering until soft and tender.

2. Cut the shallot in small dices and saute in oil until the shallot be soft and clear.

3. Drain the cod, then flake the fish discarding skin and bones.

4. Join at the shallot, the cod, grated garlic, hidrated safron and let it fry slowly.

5. So, add the butter and sprinkle with flour and stir. Stirring from time to time until thicken.

6. Peel and cut the potatoes in cubes and fries in a hot oil, but attention, we want the potatoes more cooked than fried.

And so, join the potatoes to the cod, and add the salt, pepper and the Gruyere cheese.

7. Cook until a sec, keep hot.

8. Cook the popcorn. Remove the seeds and keep only the white part.

1. AMUSE BOUCHE: CREAMY COD WITH SAFRON AND POPCORN CROSTINI

FOR SERVICE1. AMUSE BOUCHE: CREAMY COD WITH SAFRON AND POPCORN CROSTINI

✤ Like a sweet truffle, make a roll with the cod and roll up on the popcorn flakes.

✤ Place in middle of a nice plate and sprinkle some popcorn around it.

2. SNOOK FILLET, POTATO FONDANT OREGANO/PARSLEY

PURÉE AND SQUID INK PEARLS

INSPIRATION

✤ Snook is a very common fish in

Santa Catarina’s shore. It is much

appreciated by its white, firm and

mild flavor (besides being excellent

for fishing). In portuguese, it is

named as robalo.

2. SNOOK FILLET, POTATO FONDANT OREGANO/PARSLEY PURÉE AND SQUID INK PEARLS

INGREDIENTS✤ Yield: 8 portions.

✤ Fish:

✓ 8 thick nice fillets

✓ Canola oil

✓ Salt

✓ Potato Fondant (Reference: Gordon Ramsay’s recipe)

✓ 6 Idaho potatoes

✓ 1 Spring thyme

✓ 1T butter

✓ 250ml chicken stock

✓ Salt and black pepper, to taste

2. SNOOK FILLET, POTATO FONDANT OREGANO/PARSLEY PURÉE AND SQUID INK PEARLS

✤ Oregano/Parsley purée:

✓ 1 buch fresh parsley leaves

✓ 1/2 buch fresh oregano leaves

✓ 2T hot water from the same pot

✓ 50ml olive oil

✓ Squid ink pearls

✓ 1 sache squid ink

✓ 1 cup of tapioca pearls

✓ 250ml chicken stock

✓ Salt and black peper, to taste

✤ Garnish:

✓ 1 spring Daikon sprouts

✓ 2 rainbow beets

PROCEDURE (I)2. SNOOK FILLET, POTATO FONDANT OREGANO/PARSLEY PURÉE AND SQUID INK PEARLS

✤ Fish:

1. Season the fillet with salt, place in a hot saute pan (médium high heat) with 1T canola oil. Sear very quickly one side, turn the fillet and

place the pan in the oven at 400ºF for 5min to finish.

2. Take out the oven and set aside.

✤ Potato Fondant (Reference: Gordon Ramsay’s recipe):

1. Peel and cut the potatoes in a half (lengthwise).

2. Using a small ring mold, cut 2 “tablets” in each slice of the potato and trim the edges.

3. In a saute pan - on medium heat - add the olive oil and the potatoes; then add the butter and thyme.

4. Flip the potatoes and add the chicken stock. Season with salt and black pepper.

5. Place the pan in a pre-heated oven at 300°F for 10min or until soft.

6. Take out of the oven and set aside to service.

PROCEDURE (II)2. SNOOK FILLET, POTATO FONDANT OREGANO/PARSLEY PURÉE AND SQUID INK PEARLS

✤ Oregano/Parsley purée:

1. Cook the fresh parsley leaves and the fresh oregano leaves l’anglaise for 1min.

2. Drain the leaves and place in a blender with a little of hot water used to cook the leaves. Season with salt and black pepper and mix

until smooth.

3. Pass the purée through a fine sieve and keep it warm.

✤ Squid Ink Pearls:

1. Heat the stock in a small russe and season with salt and pepper.

2. Add the tapioca pearls and cook in a médium heat for 12min.

3. Turn off the heat and add the ink sache. Set aside.

✤ Garnish:

1. In mandolin slice veru thin the rainbow beets and place in ice cold water for 1 hour. Drain and keep cold to service.

FOR SERVICE2. SNOOK FILLET, POTATO FONDANT OREGANO/PARSLEY PURÉE AND SQUID INK PEARLS

✤ In a deep dish, place 3 potatoes “tablets”on the bottom, add the purée (but don’t

cover the potatoes completely); place the fish on top and cover the fillet with the ink

pearls, 2 daikon sprouts and 2 slices of crisp beets.

3. FROG LEG WITH CELERY PURÉE-AIOLI FOAM

INSPIRATION3. FROG LEG WITH CELERY PURÉE-AIOLI FOAM

✤ A very usual scenery of my childhood: during the

weekends, going for a frog hunt in the local

rivers with my cousins. And watching my

grandfather uses for it only a lamp and a

slingshot.

✤ When we would arrive at home - after cleaning

and butchering the delicious legs - we would fry

it in lard in a black cast iron pan on a wood oven.

✤ And besides this heritage, it is a classic of the

French cuisine.

INGREDIENTS✤ Yield: 8 portions.

✤ Frog legs:

✓ 8 frog legs

✓ Parsley

✓ Lard

✓ All pp flour

✓ Salt and black pepper, to taste

✤ Foam:

✓ 5 sodium alginate

3. FROG LEG WITH CELERY PURÉE-AIOLI FOAM

✤ Aioli:

✓ 1 whole egg

✓ 2 egg yolks

✓ 2T water

✓ 1T white wine vinegar

✓ 4 cloves of garlic deveined

✓ 2T Dijon mustard

✓ Pinch of Espellete pepper

✓ Pinch of salt

✓ 150ml olive oil

✓ 150ml canola oil

✓ 150ml truffle oil

✤ Celery root puréé: (Daniel Boulud’s recipe)

✓ 700g peeled celery root cut into 1 inch pieces

✓ 1L milk (or enough to cover)

✓ 100g butter

✓ 1 clove garlic

✓ 1 spring thyme

✓ 1 spring sage

✓ Salt and black peper, to taste

PROCEDURE (I)✤ Frog legs:

1. French the Legs and season with salt and black pepper. Dredge in flour and take out the excess.

2. In a black cast iron pan, saute the legs in lard at médium hight heat until golden and brown.

3. Sprinkle chopped parsley on top, drain the fat and set aside for the service.

✤ Aioli:

1. Poach one whole egg in water with vinegar for 2min, 165°F. Drain and put in a blender.

2. Poach 3 garlic cloves until soft.

3. Add to the blender 2 raw egg yolks, water, 3 poached cloves, 1 raw garlic clove, 2T Dijon mustard, Espelette and salt and start to

blender.

4. Slowly drop the olive oil, canola oil and the truffle oil until silk consistency.

3. FROG LEG WITH CELERY PURÉE-AIOLI FOAM

PROCEDURE (II)✤ Celery root purée:

1. Cook the fresh parsley leaves and the fresh oregano leaves l’anglaise for 1min.

2. Place garlic, sage, and thyme in a piece of cheesecloth; tie with kitchen twine to enclose.

3. Place in a medium sauce pan along with celery root and enough milk to cove. Bring to a simmer on medium heat; continue simmering until celery

root is tender, 20 to 30 minutes. Strain mixture through a fine mesh sieve set over a medium bowl, reserving 1/2 cup of milk and discarding

cheesecloth bundle.

4. In a small sauce pan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove the pan from heat and pour butter into

a bowl, leaving any burned sediment behind.

5. Transfer 1/3 of the celery root, reserved milk, and browned butter to the jar of a blender; blend until smooth. Slightly mash remaining celery root

with a wooden spoon or a potato masher. Stir in pureed celery root; season with salt and pepper.

3. FROG LEG WITH CELERY PURÉE-AIOLI FOAM

✤ Foam:

1. Place in a blender 500g of celery root purée, 250g of aioli and the sodium alginate and mix until really smooth.

2. Pass the mix through a fine sieve and pour into a ½ L ISI Whip with the straight nozzle. Charge the ISI Whip with one cream charger and shake 3 times. Reserve.

Reference: http://www.molecularrecipes.com/

FOR SERVICE

✤ In a plate, whip the mix on the bottom and place 1 frog leg in the middle with the

bone side up (stand).

3. FROG LEG WITH CELERY PURÉE-AIOLI FOAM

4. INTERMEZZO GUAVA SORBET

INSPIRATION4. INTERMEZZO - GUAVA SORBET

✤ Highland guava (Feijoa sellowiana) is a type of guava

typical of southern Brazil. Unlike traditional guava,

this one is more acidic and less sugary (for that having

less pulp).

✤ It is a very common fruit in the highland forests, being

found throughout the whole year.

✤ The role of this Intermezzo is to clean the palate.

Consequently, gives a feeling of freshness and prepares

the palate for the next dishes.

INGREDIENTS✤ Yield: 8 portions.

✤ For simple syrup (for 900g):

✓ 1 kg water

✓ 1 kg sugar

✤ For the sorbet (for 900g):

✓ 500g guava, strained,

pureed (aprox. 1kg of whole

fruit)

✓ 500g simple syrup

✓ 5ml pasteurized egg white

4. INTERMEZZO - GUAVA SORBET

PROCEDURE4. INTERMEZZO - GUAVA SORBET

(Reference: ICC book, Classic culinary Arts, Level 2 / Lesson 8).

✤ For simple syrup:

✓ Combine water and sugar in a pot and bring to a boil. As soon as it boils, turn off

the heat. Strain and cool in ice bath.

✤ For the sorbet:

✓ Combine all the ingredientes. Strain through a fine chinois. Process in ice cream

machine.

FOR SERVICE

✤ Scoop portion of the sorbet and place in a small cold cup.

4. INTERMEZZO - GUAVA SORBET

5. LAMB LOIN WITH DIJON AND LEMON CONFIT, PINHÃO PURÉE

AND OYSTER MUSHROOM

INSPIRATION5. LAMB LOIN WITH DIJON AND LEMON CONFIT, PINHÃO PURÉE AND OYSTER MUSHROOM

✤ Lamb from highlands, as previously mentioned, is rich

in flavor and texture and is often an ingredient on the

local’s table.

✤ The pinhão is, perhaps, one of the most emblematic

ingredient of the ‘serranos’ (as they are known).

✤ Pinhão is a seed produced by a pine tree called

Araucaria (Araucaria angustifolia) and have a nutty

flavor, with high calories content. Traditionally eaten

roasted or boiled, possesses great potential to develop

new dishes and to be consumed through other

techniques.

INSPIRATION5. LAMB LOIN WITH DIJON AND LEMON CONFIT, PINHÃO PURÉE AND OYSTER MUSHROOM

INGREDIENTS (I)5. LAMB LOIN WITH DIJON AND LEMON CONFIT, PINHÃO PURÉE AND OYSTER MUSHROOM

✤ Yield: 8 portions.

✤ Lamb:

✓ 2 racks of lamb

✓ 4T Dijon Mustard

✓ 4 lemon confit

✓ 5T bread crumbs

✓ Salt and black pepper, to taste

✤ Lemon confit:

✓ 4 cups salt

✓ 4 cups sugar

✓ 4 lemons

✤ Pinhão purée:

✓ 500g pinhão seeds peeled,

✓ 150g cream

✓ 100g beef stock

✓ 100g butter

✓ Salt and black pepper, to taste

✤ Oyster mushroom:

✓ 400g oyster mushroom

✓ Canola oil

✓ 50g butter

✓ Salt and Black Pepper, to taste

INGREDIENTS (II)5. LAMB LOIN WITH DIJON AND LEMON CONFIT, PINHÃO PURÉE AND OYSTER MUSHROOM

✤ Lamb demi glace:

✓ 3L lamb stock

✓ 500ml Porto

✓ Bouque garni (bay leave, thyme, Rosemary, roasted garlic and black pepper)

✤ Manioc:

✓ 1 medium manioc

✓ 100g butter

✓ Salt and black pepper, for taste

✤ Watercress purée:

✓ 110g butter

✓ 400g watercress, leaves picked, half

of the stalks retained and finely

chopped

✓ Salt and freshly ground black

pepper

✓ 200ml chicken stock

✤ Garnish:

✓ 1 small manioc

✓ 1 bunch wild rucula

PROCEDURE (I)5. LAMB LOIN WITH DIJON AND LEMON CONFIT, PINHÃO PURÉE AND OYSTER MUSHROOM

✤ Lamb:

1. Debone the racks and keep only the loin.

2. Season with salt and black pepper.

3. In a black cast iron saute pan, sear the meat on high heat, take out the pan and brush the Dijon mustard on top.

4. Peel the lemon confit and dice very small. Combine with the bread crumbs and sprinkle on top (the dijon side) of the loins.

5. Bring back to the pan and pop in the oven for 8min, 400°F.

6. Take out the oven and place over cooler rack and let rest for 5min.

✤ Lemon confit (Reference: Eric Ripert’s recipe):

1. Combine sugar and salt.

2. In a jar, place some of this mixture on the bottom, add the lemons and cover with the rest of the mixture.

3. Refrigerate the lemons for at least 2 weeks. To use, rinse the lemons well and use the peel only.

PROCEDURE (II)5. LAMB LOIN WITH DIJON AND LEMON CONFIT, PINHÃO PURÉE AND OYSTER MUSHROOM

✤ Pinhão purée:

1. Cook the pinhão seeds in boiling water for 1 hour.

2. Peel the seeds and grind in a meat grinder.

3. In a russe pan, add the grinded seeds, the beef stock and cook at low heat for 5min.

4. Add butter, cream, salt and black pepper.

5. Cook at low heat until nappant, stiring very well.

6. Pass the purée through a fine sieve and keep warm.

✤ Oyster mushroom:

1. In a saute pan at medium heat, add canola oil and the oyster mushrooms, season with salt and black pepper, cook almost until done.

2. Add the butter and finish until done. Set aside.

✤ Lamb demi glace:

1. In a big russe pan add the lamb stock,

porto and bouquet garni,

2. Reduce until less then 1/3 of the total, or

until the desired consistency.

PROCEDURE (III)5. LAMB LOIN WITH DIJON AND LEMON CONFIT, PINHÃO PURÉE AND OYSTER MUSHROOM

✤ Manioc:

1. Peel the manioc and wash.

2. Cut in 1 inch slices and use the small ring mold to trim.

3. Cook sous-vide with a 1T butter at 165°F, for 30min.

4. In a saute pan add a little butter remaining from the plastic and at medium heat,

sautee the manioc on both sides, season. Set aside.

✤ Watercress purée:

1. Heat the butter in a pan over a medium heat. Add the watercress stalks and season well with salt and freshly ground black pepper. Cook for 2-3min,

until softened, then add the chicken stock and the majority of the watercress leaves.

2. Cook for 1 minute, until the watercress leaves have just wilted.

3. Allow the watercress mixture to cool, then transfer to a food processor and blend until smooth. Pass the purée through a fine sieve.

✤ Garnish:

1. Peel the manioc, and with a mandolin, cut

in ribbons.

2. Cook l’anglaise until soft and shock in ice

cold water.

FOR SERVICE

✤ In a nice plate, put some pinhão purée, place 2 slices of meat, 2 slices of manioc, a

few drops of watercrass purée, the garnish. Finish with lamb demi glace.

5. LAMB LOIN WITH DIJON AND LEMON CONFIT, PINHÃO PURÉE AND OYSTER MUSHROOM

6. ENTRECÔTE SWEETBREADS TORCHON AND CAMEMBERT

FONDUE

INSPIRATION6. ENTRECÔTE SWEETBREADS TORCHON AND CAMEMBERT FONDUE

✤ Entrecôte is a emblematic French cut, very well known

in Argentina and southern Brazil.

✤ The term entrecôte in French means “between the ribs”.

Indeed, the traditional entrecôte steak is made of the

meat situated between the 9th and 11th (specifically

ribs). It is, thus, a very exclusive and rare steak. In most

cases nowadays, the entrecôte is a synonymous of a rib

eye steak.

✤ The notion for the torchon sweetbreads, in another

hand, came from Gabrielle Hamilton’s illustrious recipe

for sweetbread and capers. She is the author of Blood,

Bones and Butter and also Chef/Owner of Prune

Restaurant in NY.

INGREDIENTS (I)

✤ Yield: 8 portions.

✤ Entrecôte:

✓ 1kg entrecôte

✓ 1 garlic clove

✓ 1 spring of thyme

✓ 100g butter

✓ Salt and black pepper, to taste

✤ Fondue:

✓ 200g ripe camembert

✓ 450ml cream

✓ 1T paprika

✓ 1T grated garlic

✓ 1T cornflour

✓ 15ml armanac

✓ 50ml white wine

✤ Sweetbreads torchon:

✓ 1Kg sweetbreads

✓ 100g butter

✓ 1 egg

✓ 25g capers, washed and chopped

✓ 100g bread flour

✓ 2L milk

✓ Salt and black pepper, to taste

6. ENTRECÔTE SWEETBREADS TORCHON AND CAMEMBERT FONDUE

INGREDIENTS (II)

✤ Demi glace:

✓ 3L beef stock

✓ 150ml red wine

✓ 150ml madeira wine

✓ 25g cilantro seeds toasted

✓ Salt and black pepper to

taste

✤ Garnish:

✓ 8 pearl onion

✓ 1 buch chickweed

✓ 1 buch parsley

✓ 1T butter

✓ 4 medium potato baroa

(Arracacia xanthorrhiza)

6. ENTRECÔTE SWEETBREADS TORCHON AND CAMEMBERT FONDUE

PROCEDURE (I)✤ Entrecôte:

1. Butcher the entrecôte and take only the “core”of the cut.

2. Sear in a black iron skillet on high heat and baste with butter, garlic and thyme.

3. Finish in the oven at 400°F, for 8min. Place in a cooler rack for 10min.

✤ Fondue:

1. Take the camembert out of the refrigerator several hours in advance and leave it a warm place to become runny.

2. In a russe pan, at low heat, add the cream, camembert, white pepper, paprika and grated garlic. The fondue should

become nice and hot, and also should be stirred with a wood spoon to prevent the cheese from forming lumps.

3. Add cornflour in the white wine, then stir into the fondue with Armanac and simmer for a few minutes. Keep it hot

to the service.

6. ENTRECÔTE SWEETBREADS TORCHON AND CAMEMBERT FONDUE

PROCEDURE (II)✤ Sweetbreads torchon:

1. Degorge the sweetbreads in water for 1 hour to rid of blood and impurities.

2. Place in a russe and cover with milk and blanch for 10 minutes. Drain, shock and drain again.

3. Remove the membrane from sweetbreads and dice in small pieces (1 inch).

4. Brown the butter until noisette.

5. In a bowl place the sweetbreads, brown butter, capers, breadflour salt and pepper.

6. Fold very well until a smooth consistency.

7. Place the mixture on a plastic wrap, roll and make a cilindre, squeeze out any air bubbles. Wrapping the whole thing in cheesecloth several times around and tie the ends tighly

with string.

8. Poach at 130°F, for 2 hours.

9. Place in a refrigerator for 24 hours.

10. Remove the wrap and slice in 1 inch thick.

11. Saute in a black iron skillet at high heat with butter on both sides. Set aside for service.

6. ENTRECÔTE SWEETBREADS TORCHON AND CAMEMBERT FONDUE

PROCEDURE (III)✤ Garnish:

1. Roast baroa potato:

1. Cut the baroa potato in slices (2 inches), cook sous-vide at 150°F for 1 hour with butter, and roast for 5 min,

400°F.

2. Ribbons:

1. Cut in a mandolin baroa potato in ribbons, cook l’anglaise and set aside.

2. Cut and wash the chickweed for service.

✤ Parsley purée:

1. Cook the parsley leaves l’anglaise and purée in a blender, season with salt.

6. ENTRECÔTE SWEETBREADS TORCHON AND CAMEMBERT FONDUE

FOR SERVICE

✤ Spread the fondue with a spoon, cut and trim the entrecôtes and escalopes, place the

torchon’s slice and garnish on a nice plate. Add the demi glace.

6. ENTRECÔTE SWEETBREADS TORCHON AND CAMEMBERT FONDUE

WINE PAIRING6. ENTRECÔTE SWEETBREADS TORCHON AND CAMEMBERT FONDUE

✤ Because this dish contains red meat, a

camembert fondue, ingredients such as capers

and butter, and also has a strong flavor from the

sweetbread; is needed a firm/substantial red

wine with tannins, good acidness and body.

✤ In the city of São Joaquim (in the highlands)

exists an outstanding winery - Villa Francione,

which produces Joaquim.

WINE PAIRING6. ENTRECÔTE SWEETBREADS TORCHON AND CAMEMBERT FONDUE

✤ Detailed Wine Informations:

✓ Joaquim Cabernet Merlot 2008.

✓ Grapes: Cabernet Sauvignon and Merlot.

✓ Alcohol degree: 13,6%.

✓ Tasting notes: an easy and young wine, very pleasant. Intense ruby

colour, with violet hints. Good aromatic intensity, reminding of

dried fruits, mixed with aromas of blueberries, prunes, and some

spicy notes harmonizing with the oak.

✓ Good body pleasent in the mouth and nice tannins that make the

wine luscious, balanced, harmonic and persistent in mouth.

7. FOOD COSTING

FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET FOOD COSTING // 4 - INTERMEZZO: GUAVA SORBET

Ingredients Recipe Quantity Unit. Purchased

Quantity Unit. Total Ap Cost (from invoice)

Ap Cost per Unit of Measure Unit. Usable Yield% Ep Cost for Total

Purchase Unit. Ep Cost per Unit of Measure Ep Cost per Recipe

Sugar 1 Kg 1 Kg $2,50 $ 2,50 Kg 100 $2,50 Kg $2,50 $2,50

Guava (whole fruit) 1 Kg 1 Kg $10,00 $10,00 Kg 50 $20,0 Kg $20,0 $20,0

Pasteurized egg white 5 mL 1000 mL $5,00 $0,005 mL 100 $5,00 mL $0,005 $0,025

Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.

Subtotal $22,52

Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.

Q-Factor=5% $0,0

Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers. Total Recipe Cost $22,52Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.

Estimated Selling Price for Whole Product at 30% Food Cost $29,28

Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.Instruction: The recipe is yield for 8 customers.

Estimated Selling Price per Customer $3,66

P.S.: My special (and sincere) thanks

goes to Chef Jarad Gallagher, who kindly

unveiled his kitchen, knowledge and

photos for my learning. It was worth it!