Modern garde manger PDF
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MODERN GARDE MANGER Copyright 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. 00776611XX__0000__ffmm__ppii--xxxxxxiivv..iinndddd ii 2255//0011//1111 66::3311 PPMM CCooppyyrriigghhtt 22001111 CCeennggaaggee LLeeaarrnniinngg.. AAllll RRiigghhttss RReesseerrvveedd.. MMaayy nnoott bbee ccooppiieedd,, ssccaannnneedd,, oorr dduupplliiccaatteedd,, iinn wwhhoollee oorr iinn ppaarrtt.. DDuuee ttoo eelleeccttrroonniicc rriigghhttss,, ssoommee tthhiirrdd ppaarrttyy ccoonntteenntt mmaayy bbee ssuupppprreesssseedd ffrroomm tthhee eeBBooookk aanndd//oorr eeCChhaapptteerr((ss)).. EEddiittoorriiaall rreevviieeww hhaass ddeeeemmeedd tthhaatt aannyy ssuupppprreesssseedd ccoonntteenntt ddooeess nnoott mmaatteerriiaallllyy aaffffeecctt tthhee oovveerraallll lleeaarrnniinngg eexxppeerriieennccee.. CCeennggaaggee LLeeaarrnniinngg rreesseerrvveess tthhee rriigghhtt ttoo rreemmoovvee aaddddiittiioonnaall ccoonntteenntt aatt aannyy ttiimmee iiff ssuubbsseeqquueenntt rriigghhttss rreessttrriiccttiioonnss rreeqquuiirree iitt.. 00776611XX__0000__ffmm__ppii--xxxxxxiivv..iinndddd iiii 2255//0011//1111 66::3311 PPMM iii MODERN GARDE MANGER Rober t Garlough, MS, FMP, AAC Angus Campbell, C&G Australia • Brazil • Japan • Korea • Mexico • Singapore • Spain • United Kingdom • United States Copyright 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. 00776611XX__0000__ffmm__ppii--xxxxxxiivv..iinndddd iiiiii 2255//0011//1111 66::3311 PPMM This is an electronic version of the print textbook. Due to electronic rights restrictions, some third party content may be suppressed. Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. The publisher reserves the right to remove content from this title at any time if subsequent rights restrictions require it. For valuable information on pricing, previous editions, changes to current editions, and alternate formats, please visit www.cengage.com/highered to search by ISBN#, author, title, or keyword for materials in your areas of interest. Copyright 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. Modern Garde Manger: © 2012, 2006 Delmar, Cengage Learning A Global Perspective, ALL RIGHTS RESERVED. No part of this work covered by the copyright herein Second Edition may be reproduced, transmitted, stored, or used in any form or by any means Robert Garlough and Angus Campbell graphic, electronic, or mechanical, including but not limited to photocopying, recording, scanning, digitizing, taping, Web distribution, information networks, Vice President, Career and Professional or information storage and retrieval systems, except as permitted under Editorial: Dave Garza Section 107 or 108 of the 1976 United States Copyright Act, without the prior Director of Learning Solutions: Sandy Clark written permission of the publisher. Senior Acquisitions Editor: Jim Gish Managing Editor: Larry Main For product information and technology assistance, contact us at Product Manager: Anne Orgren Cengage Learning Customer & Sales Support, 1-800-354-9706 Editorial Assistant: Sarah Timm For permission to use material from this text or product, submit all requests online at www.cengage.com/permissions. Vice President, Career and Professional Further permissions questions can be e-mailed to Marketing: Jennifer Baker [email protected] Marketing Director: Wendy Mapstone Senior Marketing Manager: Kristin McNary Library of Congress Control Number: 2010937205 Associate Marketing Coordinator: ISBN-13: 978-1-1113-0761-5 Jonathan Sheehan Production Director: Wendy Troeger ISBN-10: 1-1113-0761-X Senior Content Project Manager: Kathryn B. Kucharek Delmar Senior Art Director: Casey Kirchmayer 5 Maxwell Drive Clifton Park, NY 12065-2919 USA Cengage Learning is a leading provider of customized learning solutions with offi ce locations around the globe, including Singapore, the United Kingdom, Australia, Mexico, Brazil, and Japan. Locate your local offi ce at: international.cengage.com/region Cengage Learning products are represented in Canada by Nelson Education, Ltd. To learn more about Delmar, visit www.cengage.com/delmar Purchase any of our products at your local college store or at our preferred online store www.cengagebrain.com Notice to the Reader Publisher does not warrant or guarantee any of the products described herein or perform any independent analysis in connection with any of the product information contained herein. Publisher does not assume, and expressly disclaims, any obligation to obtain and include information other than that provided to it by the manufacturer. The reader is expressly warned to consider and adopt all safety precautions that might be indicated by the activities described herein and to avoid all potential hazards. By following the instructions contained herein, the reader willingly assumes all risks in connection with such instructions. The publisher makes no representations or warranties of any kind, including but not limited to, the warranties of fi tness for particular purpose or merchantability, nor are any such representations implied with respect to the material set forth herein, and the publisher takes no responsibility with respect to such material. The publisher shall not be liable for any special, consequential, or exemplary damages resulting, in whole or part, from the readers’ use of, or reliance upon, this material. Printed in the United States of America 1 2 3 4 5 6 7 15 14 13 12 11 Copyright 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. 00776611XX__0000__ffmm__ppii--xxxxxxiivv..iinndddd iivv 2255//0011//1111 66::3311 PPMM v 012 2 G N NI R A E L E G A G D e d i c a t i o n N E C © M A D N A V Y D N A R Robert Garlough would like to dedicate this book to his brother and sister-in-law, Bill and Karen Garlough. Angus Campbell would like to dedicate this book to his wife, Kate, and daughters, Fiona and Cara. Copyright 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. 00776611XX__0000__ffmm__ppii--xxxxxxiivv..iinndddd vv 2255//0011//1111 66::3311 PPMM vvii 012 2 G N NI R A E L E G R e c i p e s A G N E C © M A D N A V Y D N A R CHAPTER 1 East Asian Spice Mix 79 French Spice Mix 80 Introduction to Garde Manger Italian Spice Mix 80 Chef Robert William Kendrew’s Compote of Fruit South African Spice Mix 81 with Elderfl ower Cream 18 South Asian Spice Mix 81 All-Purpose Rub 82 CHAPTER 2 Fish and Shellfi sh Rub 82 Cajun Rub 83 Measurements and Equipment Dry Jamaican Jerk Rub 83 Chef Jaume Brichs’s Artichoke and Marinated Cooked Marinade 86 Anchovy Salad with Lemon and Vanilla Jelly 42 Uncooked Marinade 86 Lime Ginger Sweet Soy Marinade 87 CHAPTER 3 American Southwestern Marinade 87 Jamaican Jerk Marinade 88 Modern Techniques in Kitchen Brazilian White Meat Marinade 88 Chemistry Tandoor Marinade 89 Peri-Peri Marinade 89 Yam Jelly 61 Manyeleti Red Meat Marinade 90 Vinaigrette Film 61 American Apple Ketchup 91 Citrus Foam 62 Hot and Spicy Tomato Ketchup 92 Lemon Air 62 Sweet ’n Spiced Beer Mustard 93 Mozzarella Spheres with Tomato Juice (Reverse Spherifi cation) 63 Country-Style Grain Mustard 93 Balsamic Vinegar Lacquer 63 Mango Chutney 94 Green Olive Spheres 64 Banana Chutney 95 Chef Grant Achatz’s Sponge of Atlantic Shellfi sh Pineapple Mint Chutney 95 with Celery Branch, Licorice, and Pear 66 Cranberry Ginger Chutney 96 Chow-Chow Pickling Liquid 97 CHAPTER 4 Greek Pickling Liquor 97 The Garde Manger’s Pantry Portuguese Pickling Liquor 98 American Pickling Liquor 98 American Spice Mix 77 Pickled Mustard Greens 99 Brazilian Spice Mix 78 Cornichons 99 British Spice Mix 78 Bread and Butter Pickles 100 Caribbean Spice Mix 79 Caribbean Fruit Pickle 100 Copyright 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. 00776611XX__0000__ffmm__ppii--xxxxxxiivv..iinndddd vvii 2255//0011//1111 66::3311 PPMM Recipes vii Thai Pickled Cucumbers 101 Endive Leaves with Herbed Cheese Spread 133 Maître d’Hôtel Butter 102 Sardine Spread 133 Gorgonzola-Scallion Compound Butter 102 Curried Egg Spread 134 Garlic-Horseradish Compound Butter 103 Cilantro Pistachio Pesto 134 Garlic-Mustard Compound Butter 103 Brandade de Morue 135 Lemon Dill Butter 104 Greek Skordalia 135 Oven-Dried Tomatoes in Olive Oil 104 Roasted Eggplant-Hummus Dip 136 Sage Bourbon Jelly 105 Potted Black Bean Dip 137 Guacamole 137 Sweet Onion Marmalade 105 Cucumber Raita 138 Tamarind Fig Jam 106 Vegetable Chips 138 Gingered Tomato Confi ture 106 Vichyssoise 139 Aussie Kanga Stuffi ng 107 Cold Snail Pernod Almond Soup 140 Brazilian Stuffi ng 107 Cold Cream of Tomato Soup with Fresh Tomato Chinese Stuffi ng 108 Concasse 141 Greek Feta Stuffi ng 108 Ginger Peach Soup 142 Spicy Candied Pecans 109 Cantaloupe-Rum Soup 143 Salty Spiced Almonds 110 Avocado-Crabmeat Soup 144 Oaxacan Peanuts 110 Chilled Gazpacho Sips 144 Chef Richard Sturgeon’s Marinated Salmon 112 Apple Ginger Carrot Broccoli Juice 146 Açaí Berry Beetroot Pear Jalapeño Juice 147 CHAPTER 5 Rosemary Cantaloupe Sweet Potato Banana Smoothie with Freshly Toasted Cinnamon 147 Cold Sauces, Dips, Soups, and Spinach Grapefruit Peach Smoothie 148 Nutritional Beverages Lime Yogurt Mango Mint Smoothie 148 Chilled Gingered Butternut Squash Soup Italian Pesto 118 with Cranberry Sauce 149 Tartar Sauce 118 Chef Andrew Farrugia’s Maltese Octopus and Snail Tian Sauce Rémoulade 119 Served with Warm Dorado Fillet and Prickly Pear Sauce 151 Greek Tzatziki 119 Tapenade 120 Thai Peanut Sauce 120 CHAPTER 6 Chinese Duck Sauce 121 Pasta, Dumplings, and Dough Sweet and Sour Sauce 121 Nam Pla Sauce 122 Accompaniments Soy Chile Dipping Sauce 122 Basic Pasta Dough (can be used for all pastas, including Chinese Black Bean Sauce 123 stuffed pasta) 157 Chile-Lime Sauce 123 Firm Pasta Dough (can be used for all pasta) 158 Italian Salsa Verde 124 Yellow Saffron Pasta 159 American Seafood Cocktail Sauce 124 Tomato Pasta 160 Vinegar-Based Barbecue Sauce 125 Southern Barbecue Sauce 126 Spinach-Cheese Basil Filling 163 Spicy Texas Pit Barbecue Sauce 126 Salmon Filling (for pasta) 164 Citrus Barbecue Sauce 127 Meat Filling (for pasta) 164 Asian Barbecue Sauce 127 Quiche Lorraine Tarts 168 Peach Tomato Cherry Salsa 130 Southwestern Quiche Cups 168 Blackened Jalapeño Salsa 131 Smoked Salmon with Mushrooms Barquettes 169 Mexican Salsa Cruda 131 Spanakopita 175 Copyright 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. 00776611XX__0000__ffmm__ppii--xxxxxxiivv..iinndddd vviiii 2255//0011//1111 66::3311 PPMM viii Recipes Sausage and Cabbage Strudel 176 Stuffed Avocado with Scallops, Razor Clams, and Sweetwater Prawns with Prosciutto 177 Artichoke 220 Bourek with Ground Beef 179 Classic Shrimp Cocktail 221 Champagne-Poached Mussels with Fennel, Heirloom Spring Roll or Wonton Wrapper 179 Tomatoes, and Fresh Goats Cheese 222 Spring Roll Filling 180 Smoked Trout Mousse with Horseradish Cream 223 Wonton Filling 180 Lobster Spring Rolls with Asian Barbeque Sauce 224 Dim Sum Dough 181 Seared Cardamom Duck with Poached Tangerine Dim Sum Filling 181 Relish 225 Steamed Pleated Dumplings 182 Spice Scented Roast Lamb Rack with Yogurt Lemon Shiu Mai 183 Sauce 226 Samosa Pastry 184 Blue Crab Roasted Corn Tian with Apple Salad and Feta Samosa Singaras Filling 184 Sauce 227 Tiropitakia 185 Five Spice Beef Cube with Wasabi Dip and Green Onion Salad 228 Pirogi Filling 186 Seared Tuna Loin with Sweet Chili Sauce 229 Pirogi Dough 186 Prawn Cocktail 230 Cornish Pasty Dough 187 Mushrooms Portuguese 231 Cornish Pasty Filling 187 Artichokes Barigoule 232 Empanada Dough 188 Grilled and Roasted Vegetable Mélange with Balsamic Empanada Filling 188 Reduction 233 Vegetable Cracker 190 Scallop Taco 234 Pecan Cracker 190 Brandade de Morue with Olive Salsa 235 Roasted Jalapeño Cheese Cracker 191 Chilled Angels on Horseback with Citrus Mustard Sage Cracker 191 Sauce 236 Chef Hans Anderegg’s Potato Spaetzle with Caramelized Pressed Duck Confi t with Smoked Eel and Gingersnap 237 Onions 193 Chef KF Seetoh’s Singapore Chili Crab 239 CHAPTER 7 CHAPTER 8 Appetizers Salads and Dressings Indian Beef Kebobs 204 Basic French Dressing 257 Chicken Satay 204 Oriental Vinaigrette 257 Lamb Tikka 205 Basil Vinaigrette 258 Pork and Mango Skewers 205 Caper and Herb Vinaigrette 258 Maryland Crab Cake Spoon Dumplings 206 French Rouille 259 Pears and Prosciutto Canapé 211 Lemon Aioli 259 Grenoble Canapé 212 Caesar Dressing 260 Blue Cheese and Duck Breast Canapés 212 Mayonnaise 260 Cajun Shrimp Canapés 213 Chantilly Dressing 261 Olives and Artichoke Hearts with Chilies, Garlic, and Balsamic Vinegar 215 Blue Cheese Dressing 261 Goat Cheese Stuffed Olives 216 Russian Dressing 262 North African Olive and Citrus Mezze 216 Parmesan Dressing 262 Turkish Dried Apricots with Goat Cheese and Ranch Dressing 263 Pistachios 217 Honey Lime Yogurt Dressing 263 Almond Stuffed Dates 218 Low-Fat Creamy Dressing 264 Gingered Melon with Parma Ham 218 Boiled Dressing 264 Mangoes, Papayas, Ruby Grapefruit Cocktail 219 Coleslaw Dressing 265 Copyright 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. 00776611XX__0000__ffmm__ppii--xxxxxxiivv..iinndddd vviiiiii 2255//0011//1111 66::3311 PPMM
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