Recipes Used for Week 2 Garde Manger

Roasted Tomato Soup:

Ingredients:

2 tbs Garlic
1 oz Olive Oil
1 cup Celery (small dice)
1 cup Onion (small dice)
1/2 cup Leeks (small dice) - Only the white part
1.5 lbs Roasted Tomatoes
1 can (large) Tomato Juice
1 qt. Chicken Stock
1.5 tbs Dry Basil
2 each Bay Leaves
To Taste Salt and Pepper
Garnishes
Creme Fresh
Fried Basil

Method:

• Toss tomatoes in garlic, olive oil, and salt + pepper and place in a 250 degree oven for 1.5 - 2 hours
• saute garlic, celery, onions, and leeks in the olive oil
• add in the stewed tomatoes (the ones out of the oven), tomato juice, chicken stock, dry basil and bay leaves
• bring to boil and let simmer for 30 minutes
• puree the soup until smooth then strain it through a fine china cap
• season with salt and pepper then chill until cold
• garnish with creme fresh and fried basil

Potato and Leek Soup (Vichyssoice):

Ingredients

1 oz Bacon (Lardoons)
.5 lbs Leeks (white parts only) small dice
.5 lbs Onion (small dice)
1 sachet 4 cloves, 4 parsley stems, and 3 crushed peppercorns
1 each Bay Leaf (Large)
1.5 lb Potatoes (small dice)
40 fl. oz. Chicken Stock
12 fl. oz. Heavy Cream
To Taste Salt and Pepper
Garnishes
Snipped Chives
Bacon lardoons

Method

• saute bacon, leeks, and onions until onions are soft (clear)
• add chicken stock and sachet, bay leaf, and potatoes then bring it up to a boil and down to a simmer for 30 minuter (or until potatoes are soft)
• puree and strain through a fine china cap
• season with salt and pepper and refrigerate over night
• add cream and adjust seasonings
• garish with bacon lardoons (crispy) and snipped chives

Chilled Cantaloupe Soup

Ingredients

16 oz Simple Syrup (8oz Water, 8oz sugar)
5 each Star Anise
2 each Cantaloupe
To Taste Pernod (anise liquor)
To Taste Salt
To Taste Ground Black Pepper

Method

• place 16 oz of simple syrup in a pot with the star anise, and bring it up to a boil (for 2 minutes) then let it sit until warm (NOT TOO HOT)
• place cantaloupe into a blender and pour the simple syrup mixture over the top and puree until smooth
• strain through a fine china cap
• season with pernod, salt and black pepper
• garnish with Creme Fresh

Blood Orange Gastrique

Ingredients
1 cup Sugar
4 oz Water
1 cup Red Wine Vinegar
5 oz Blood Orange Juice (concentrate)

Method

• Place all ingredients in a pot and reduce it by half

Blackened Ahi (Roy's Recipe)

Ingredients

1.5 tbs paprika
.5 tbs cayenne pepper
.5 tbs chili powder
.25 tbs freshly ground pepper
.5 tbs ground sandal wood (optional)
1 tbs Salt

8 oz Tuna Fillet (2" thick and 5" long)

2 tbs Olive Oil

Method

• mix all spices together on a plate
• crust all sides of the ahi completely in the mixture
• heat the oil in a non-stick pan over a high heat
  
• sear the ahi for 15 to 30 seconds on each side for rare, 1 minute for medium rare
• remove ahi from heat and slice to desired thickness