Beruflich Dokumente
Kultur Dokumente
By Chef Ash
Lemon Mediterranean Restaurant 3475 Route 9 Freehold, NJ 07728 732-761-0900 Web: lemonfreehold.com Email: lemonfreehold@gmail.com
Cooking Class
September 18th, 2011
Ingredients:
1 head of cauliflower 2 lb turnip 1 cup leeks 2 tbsp tarragon 4 cups chicken stock cup olive oil 1 cup white wine Salt and pepper Crushed red pepper
Prep:
Tongs Ladle Sauce Pot Serving Bowl Clean and breakdown cauliflower and turnips
Cooking:
1. 2. 3. 4. 5. 6. 7. 8. Saut or sweat leeks in olive oil Add white wine Add cauliflower and turnips Cook until vegetables are soft and tender Add chicken stock Cook for 20 min Add fresh tarragon Season to taste with salt, pepper and crushed red pepper
Serving:
1. Ladle soup into serving bowl 2. Garnish with fresh herb
Cooking Class
September 18th, 2011
Farro Salad
farro [FAHR-oh] This ancient cereal grain belongs to the wheat family and dates as far back as 20,000 years. Also known as emmer wheat, farro was the primary grain cultivated by early Egyptians and became a staple of the Roman legions during their occupation of Egypt. Farro has a dense chewy structure and a rich, nutty flavor. It can be used in pasta, bread and for risottostyle dishes.
Ingredients:
1 lb farro 1 cup vegetable oil 1 head of romaine chopped cup of feta cheese cup of red onions chopped cup of sweet peppers cup of sun-dried tomatoes cup of sherry vinegar cup of capers 1 tsp Dijon mustard salt and pepper
Prep:
Mixing bowl Chefs knife Hand blender
Cooking:
Salad
1. Cook farro for 20 min until soft and tender then chill 2. Mix vegetable oil, romaine, red onions, sun-dried tomatoes, capers and farro 3. Toss with vinaigrette
Serving:
1. Serve on plate 2. Top with feta cheese
Vinaigrette
4. Mix sherry vinegar, Dijon mustard, salt, pepper and oil with hand blender
Cooking Class
September 18th, 2011
Prep:
Large bowl Large pan Large sauce pot Pasta strainer Large spoon Large pasta bowl
Cooking:
Pasta
1. Mix eggs, flour, salt and pepper for dough 2. Shape into log and cut into small pieces 3. Put in boiling salted water for 5 min 4. Strain
Serving:
1. Mix gnocchi and sauce 2. Serve in pasta bowl 3. Garnish with pistachio and goat cheese
Sauce
5. Saut onion, celery and carrots in olive oil for 2 min 6. Add lamb and fresh thyme 7. Add red wine and cook for 5 min 8. Add tomato sauce 9. Salt and pepper to taste
Cooking Class
September 18th, 2011
Crab Cakes
Ingredients:
1 lb jumbo lump crab meat 1 cup diced onion 1 cup celery 1 cup old Italian bread chopped roughly 2 tbsp mayonnaise 2 tbsp flour 1 tbsp mustard 1 tsp wasabi Salt and pepper Hot pepper
Prep:
Saut Pan Mixing Bowl Serving Plate
Cooking:
1. Saut onions and celery in saut pan 2. Once vegetables are soft and tender, remove from flame 3. Place vegetables in large mixing bowl 4. Add crabmeat, mayonnaise, mustard, wasabi, bread and flour to bowl 5. Season with salt, pepper and hot pepper 6. Mix all items together 7. Form medium crab cakes 8. Cook crab cakes in butter until golden brown
Serving:
1. Serve crab cake on serving dish 2. Garnish with lentil relish
Cooking Class
September 18th, 2011
Prep:
1. 2. 3. 4. 5. Baking Sheet Bread knife Parchment paper Serving plate Mixing machine
Cooking:
1. Beat sugar, butter, salt and eggs 2. Add flour and baking powder until blended 3. Add almonds and oranges 4. Form 2 wide logs slightly flattened 5. Bake at 350 for 20 min 6. Remove from oven and cut 7. Return to baking sheet and bake for 15 min
Serving:
1. Garnish with mint and powdered sugar
Cooking Class
September 18th, 2011
Mango Mousse
Ingredients:
1 32 oz can of mango pulp 1 qt cream 1 cup sugar 1 cup milk 2 envelope gelatin 2 tbsp vanilla Fruit of the season, chopped and marinated
Prep:
2 Large bowls Sauce pan Whisk Serving glass Spatula
Cooking:
1. Heat mango and sugar on stove for 10 min 2. Mix gelatin with milk for 10 min 3. Mix with mango and put in refrigerator to chill 4. Whisk cream with 2 tbsp of sugar and vanilla until soft peak 5. Mix with mango 6. Fold it
Serving:
1. Serve in glass 2. Top with chopped