You are on page 1of 7

Cooking Class

October 23rd, 2011


Cauliflower and Turnip Soup Farro Salad Gnocchi Lamb Ragu Crab Cake Almond Orange Biscotti Mango Mousse

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

Cauliflower and Turnip Soup

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 091811

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 091811

Cooking Class
September 18th, 2011

Gnocchi with Lamb Ragu


Ingredients:
1 lb ricotta 3 eggs 1 lb grape tomatoes 1 lb chopped lamb 5 cups all-purpose flour 5 cloves garlic 1 cup tomato sauce cup extra virgin olive oil cup grated pecorino cheese cup red wine cup pistachio nuts crushed cup each chopped celery, onion and carrot 2 tbsp goat cheese 1 tbsp fresh thyme salt and pepper

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 091811

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 091811

Cooking Class
September 18th, 2011

Almond Orange Biscotti


Ingredients:
2 large eggs 2 cups flour cup sugar cup toasted almonds cup orange zest 1 stick butter room temp 1 tsp baking powder tsp salt

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 091811

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

marinated fruit of the season

Cooking Class 091811