The Culinary Institute of America’s Food & Beverage Institute€¦ · Salt 2 – 3 tsp. Basil stem, bruised 4 ea. Thyme sprig, bruised 4 ea. Bay leaf, crushed 4 ea. Garlic clove,

Copyright ® 2002 The Culinary Institute of America

The Culinary Institute of America’s Food & Beverage Institute

prochefSM Menu Solutions

SMALL DISHES, BIG FLAVORS: GREAT TASTES FROM THE

MEDITERRANEAN

prochefSM Menu Solutions Great Tastes from the Mediterranean has been designed to give you an introduction to some of the diverse flavors and dishes of Mediterranean cultures, and the inspiration to evolve your own menu concepts by applying select principles. This introduction to Mediterranean cooking will help you meet the increasing demand for this healthful and flavorful culinary tradition in your own culinary operations by:

• Exploring a sampling of diverse menu items from areas within the Mediterranean.

• Implementing the seasonal ingredients and flavor concepts of authentic Mediterranean cuisine.

• Applying cooking techniques found in Mediterranean cuisine that result in proper development of the flavors in dishes from this magnificent region.

We believe our sampling of recipes presented in prochefSM Menu Solutions: Great Tastes from the Mediterranean will provide an effective foundation for ideas that will inspire further innovation of your recipe database and the kind of customer enthusiasm that will keep your clients coming back for more.

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SMALL DISHES, BIG FLAVORS: GREAT TASTES FROM THE MEDITERRANEAN

TABLE OF CONTENTS

Introduction 2

Recipes 3

APPETIZERS 3 SAUTÉED CHEESE WITH LEMON, CAPERS AND PARSLEY 4 TUNA CONFIT 5 FARINATA 6 KILIS-STYLE BAKED KIBBEH 8 YOGURT CHEESE IN OLIVE OIL 10

WITH CHILE PEPPER AND HERBS TUNA AND MECHOUIA SALAD ON BREAD ROUNDS 11 DEEP-FRIED STUFFED OLIVES 12 WARM OLIVES WITH PRESERVED LEMON 13 PRESERVED LEMONS 14 SALADS 15 SALADE PASTORALE AUX HERBES 16 ENTRÉES 17 FIDEO WITH ROTISSERIE PORK 18 ROAST PORK WITH MOORISH FLAVORS 20 RICOTTA GNOCCHI WITH SAGE 22 VENETIAN SEA BASS WITH RAISINS AND PINE NUTS 23 MOUSSAKA CANNELLONI 24 MERGUEZ SAUSAGE 26 GRILLED FISH WITH CHARMOULA 27 MOROCCAN-INSPIRED SHRIMP BASTILLA 28 MOROCCAN BISTEEYA WITH RAISINS 31 CONDIMENTS 33 ROMESCO SAUCE 34 PIZZAIOLA SAUCE 35 SIDES 36 ARTICHOKE BARIGOULE 37 POLENTA CROQUETTES FILLED 39

WITH FONTINA AND PROSCIUTTO FAVA WITH TOMATO-BRAISED CAPERS 40

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From the spice markets and couscous traditions of North Africa to the tapas bars of Spain and the irresistible vegetable dishes of Turkey, the rich imagery of Mediterranean cooking has always captured the interest of people living outside of this magnificent region. The Mediterranean rim designates the identity of approximately 15 countries and island nations, which are located around the continents of Africa, Europe and Asia and are situated on the Mediterranean Sea. All of these areas enjoy the same hot, dry summers and warm, wet winters. The culinary theme of Mediterranean cuisine evolved from centuries of travel, trade and colonization throughout the Mediterranean, mostly by the Phoenicians, Greeks, Romans, Egyptians, Persians, Moors and Turks. The cuisine of the Mediterranean rim is largely plant-based with many common ingredients. Fresh seasonal vegetables are so important that they are served as a dish in their own right. The various cooking techniques, ingredients, spices and herbs that exist today reflect cross-cultural influences from the east to the west along this abundant region. A list of the most common ingredients that appear in Mediterranean cuisine includes: • Olives and olive oil • Wheat, bread, pasta and couscous • Garlic, fresh herbs, herb pastes, spices, and spice rubs • Eggplants, peppers and tomatoes • Nuts and dried fruits • Legumes • Sheep and goat dairy products • Seasonal fruits and vegetables Rich, well-developed flavors using these and many other common ingredients characterize Mediterranean cuisine. The character of each Mediterranean dish results from a combination of factors that can dramatically impact the final flavor of the preparation, including: • Selection of quality ingredients • Application of cooking techniques that capture flavor • Proper execution of those cooking techniques • Appropriate use and pairing of seasonings and flavorings

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APPETIZERS

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SAUTÉED CHEESE WITH LEMON, CAPERS AND PARSLEY SAGANAKI

Yield: 8 Portions

Ingredients Amounts Panela* 1 lb. Oil, olive, extra virgin 2 oz. Capers 1 oz. Parsley, Italian, chopped 3 Tbsp. Lemon, juice of 1 ea. Tomato concassé, optional 3 oz.

Method 1. Slice cheese into disks about 1/3-inch thick. Pat cheese dry and set aside. If desired,

dredge cheese slices into flour for ease of handling. 2. Heat half of the olive oil in a 10-inch nonstick sauté pan and sauté cheese slices until

golden on first side. Turn and sauté second side until golden. Remove cheese from pan and blot briefly on an absorbent towel to remove excess oil. Arrange on warm serving plate.

3. In same pan, add remaining oil and capers and allow to sizzle briefly. Add parsley, lemon juice and tomatoes (optional) to pan. If using tomatoes, cook till warmed through.

4. Spoon caper mixture over warm cheese and serve while cheese is still hot and soft. If allowed to cool before serving, the cheese will turn hard and rubbery.

Note: Panela is a crumbly white cheese from Mexico. It's very mild and goes well with fruit. This cheese will hold its shape even when it is hot. One presentation technique used in Greece to keep the cheese soft is to douse the cheese with Ouzo and set it alight as it is placed before the guest. The alcohol quickly burns off and the residual heat and flavor remain.

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TUNA CONFIT Yield: 4 Portions

Ingredients Amounts Tuna steak, belly strip or trimmings 1 lb. Salt 2 – 3 tsp. Basil stem, bruised 4 ea. Thyme sprig, bruised 4 ea. Bay leaf, crushed 4 ea. Garlic clove, cut in quarters lengthwise 4 ea. Peppercorn, black ½ tsp. Pepper, Serrano chile, split lengthwise, optional 1 ea. Oil, olive, mild 3 – 3 ½ cup

Method 1. Salt fish liberally till there’s a coating of salt on the surface. Set aside. If the pieces of

fish are thick, refrigerate overnight. If they are scraps, refrigerate one hour. 2. Place remaining ingredients into 2-quart saucepan and simmer lightly for a few minutes.

Do not brown garlic or onions. Gently poach salted fish in oil till barely pink in center. Overcooking will result in firmer texture.

3. Set cooked fish aside. Cool oil and pour over fish. Strain out vegetables and herbs or leave them in. The fish will keep under oil in the refrigerator for several days, but the texture will not be as good.

Note: The measurements are proportionate to the amount of fish that you have. The herbed oil mixture can be used to flavor salads after you have cooked the fish, or kept refrigerated for a week for reuse. As in the classic duck confit, the fish is heavily salted several hours ahead of time or overnight, but is then simmered gently in olive oil rather than duck fat.

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FARINATA Yield: 10 portions

Ingredients Amounts Flour, chickpea 3 1/3 cup Water, cold 52 oz. Salt 1 Tbsp. plus 1 tsp. Oil, olive, extra virgin ¾ cup plus 1/3 cup Toppings (recipes below) as needed

Method 1. Whisk together chickpea flour and water in a bowl. Add salt and 1/3 cup of olive oil

and whisk well again. Let batter rest for at least 30 minutes. It will be thin, like pancake batter.

2. Preheat oven to 550°F or hottest setting. If a pizza stone is available, put it into oven to preheat.

3. Place a seasoned cast-iron 8” to 10” skillet into oven to preheat for at least 10 minutes. Remove hot skillet from oven and pour in 1 ½ Tbsp. of olive oil. Tilt pan so that the entire bottom of pan is covered with a film of oil.

4. Working quickly, stir and ladle a scant cup of batter evenly into pan (batter will sizzle and start to set almost immediately) . Quickly scatter on topping and return pan to the oven. Bake for 15 minutes placing pan under broiler for the last 3 to 5 minutes. It should be golden brown and crispy around the edge, appearing dry, flecked with golden spots on top.

5. Slide farinata onto a cutting board and return pan to oven to reheat for the second farinata. Slice farinata into roughly 8 rectangular strips. Traditionally farinata is not cut into wedges. Prepare remaining farinata in the same way.

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FARINATA (CONTIINUED) Toppings:

• 20 to 30 sage leaves, 20 pitted Niçoise olives, 1 onion, thinly sliced cooked in 2 tsp. of oil until golden and caramelized, freshly cracked pepper.

• 12 anchovy fillets cut into thin strips, 1 onion, thinly sliced cooked in 2 tsp. of oil until golden and caramelized, 2 small red bell peppers, roasted, peeled, cored, seeded and cut into thin strips, freshly cracked pepper, 20 pitted Niçoise olives.

• 2 fresh sardines, filleted and cut into strips or 4 oz. tuna cut into thin strips, 2 medium tomatoes sliced with seeds squeezed out, 2 tsp. chopped, fresh marjoram.

• 6 sprigs of rosemary ( each about 3 “ long ), 2 cloves of bruised garlic, ½ lb. of pancetta thinly sliced.

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KILIS-STYLE BAKED KIBBEH Yield: 8 Pieces

Ingredients Amounts Bulgur, fine ¾ cup Potato, medium ¼ ea. Lamb, ground ½ cup Onion, large, finely diced ¼ ea. Tomato paste 1 ½ tsp. or as needed Pepper paste 1 ½ tsp. Spice mixture: Fresh mint, finely chopped 1/8 – ¼ cup Dried mint to taste Salt to taste Red pepper flakes to taste Madras curry powder ¾ tsp. Black pepper ¼ tsp. Cumin, ground ¾ tsp. Tomato mixture: Tomato concassé ½ ea. Onion, large, finely diced ¼ ea. Pepper, red, finely diced ¼ ea. Poblano pepper, finely diced ¼ ea. Oil, olive, extra virgin 1/8 – ¼ cup Garlic, minced 1 clove

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KILIS-STYLE BAKED KIBBEH (CONTINUED) Method 1. Boil potato until tender. Peel and set aside. 2. In a large flat pan, wet the bulgur with water. Move to one side of the pan. 3. Place over low-medium heat in a small saucepan. Add the onions, peppers, tomatoes

and sweat until the onions are translucent and the tomato dissolves, approximately 18 - 20 minutes. Stir periodically. Add the garlic during the last 5 minutes of cooking.

4. Place the potato, onion, tomato paste, meat, spices mixture, salt and pepper on the far end of the bulgur pan. The bulgur has been wetted once; it should appear dry at this time. Wet the bulgur one more time.

5. To knead, place a small bowl of water and a tablespoon by the work area so it is ready to use while kneading. Mash the potato with your hands. Start to mix in the meat, herbs, spices and tomato paste. Once this is well mixed, add in the wetted bulgur. Sprinkle the mixture with water if dry. Knead for 10 minutes, adding water as needed.

6. Pour hot tomato mixture over the kneaded bulgur mixture. Continue to knead being careful not to burn your hands. The bulgur will absorb the liquid and mix well. The mixture is now ready to shape.

7. To knead by machine, place potato and bulgur mixture in the meat grinder. Grind once through.

8. Pour the hot tomato mixture over the potato bulgur mixture and mix well, adding water if necessary.

9. To shape, wet hands with water. Take an egg-sized handful of mixture and form a ball. Flatten slightly into a patty, approximately 2 ½-inches by ¾-inches. Place on a parchment lined sheet pan; the patties may be touching.

10. Preheat the oven to 350°F (300°F if convection). Bake for 20-25 minutes until the bottom is slightly brown. Flip patties over and cook another 15-20 minutes. Serve.

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YOGURT CHEESE IN OLIVE OIL WITH CHILE PEPPER AND HERBS

Yield: Makes about 16 cheese balls Ingredients Amounts Yogurt, thick sheep’s milk 2 lb. Pepper, black, coarsely ground 3 tsp. Sea salt 3 - 4 tsp. Oregano, dried 2 tsp. Savory or thyme, dried 1 tsp. Chile pepper, small, dried, cut in half lengthwise 1 ea. Bay leaf 1 ea. Oil, olive 1 ½ - 2 cup

Method 1. Combine the yogurt, pepper, and salt in a bowl. Lay a double layer of cheesecloth or a

kitchen towel in a bowl, pour the yogurt in it, tie the ends together, and suspend over a bowl to drain in a cool place. Leave for 12 hours.

2. Open the cheesecloth and, 1 tablespoon at a time, press and roll the soft cheese between your palms to form little spheres. Place the spheres on a plate and refrigerate, uncovered, overnight to dry out a little.

3. Pack the cheese in a 3 cup jar, sprinkle with the herbs, and place the chile pepper and by leaf in the jar. Pour enough olive oil over the cheese to cover it. Seal and store in the refrigerator. Yogurt cheese will keep for 2 to 3 months.

Note: Armenians, Lebanese, and other inhabitants of the Middle East like to prepare a simple fresh cheese by draining some of the liquid from yogurt. In the past, if this cheese was not going to be eaten the day it was made, it was formed into small balls, heavily salted, and dried in the sun. As there was no refrigeration, the cheese had to be dried completely so it could be stored in clay jars. To be eaten, the little balls were pounded in a mortar and sprinkles on salads and vegetable dishes. In this recipe, the light and faintly tart yogurt cheese is dried slightly in the refrigerator, preserved in olive oil scented with chile pepper and herbs, then refrigerated again until ready to use. This treatment is also delicious for small pieces of Pecorino, Manchego, or any soft goat cheese. It is excellent with Cretan Barley Paximadia topped with tomato and onions.

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TUNA AND MECHOUIA SALAD ON BREAD ROUNDS BLANQUIT

Yield: 10 Portions

Ingredients Amounts Tomatoes, fresh 6 ½ oz. Peppers, bell 3 ½ oz. Caraway seeds 1 ¼ tsp. Cheese, Gruyere, diced ¾ oz. Cheese, Edam, diced ¾ oz. Garlic cloves, crushed 1 ea. Oil, olive 1 ½ oz. Mint, pulverized 1/3 - ½ tsp. Salt to taste Tabil to taste Vinegar ¾ oz. Harissa 1/3 - ½ tsp. Water as needed Baguette 4 ea. Garnish Capers ¾ oz. Olives, green, roughly chopped ¾ oz. Olives, black, roughly chopped ¾ oz. Egg, hard boiled 1 ea. Tuna, packed in oil 1 ½ oz.

Method 1. Grill tomatoes and bell peppers. Peel, remove seeds and chop. 2. Mix together caraway seeds, cheese, tomatoes, bell peppers and garlic. Add olive oil

and mint. Season with salt and tabil. 3. In a salad bowl, mix harissa and vinegar with a little water. 4. Cut bread into slices 3/8” to ½” thick. 5. Dress bread slices with vinegar mixture. 6. Place some of the mechouia salad mixture on bread. 7. Garnish with capers, olives, hard-boiled egg and tuna.

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DEEP-FRIED STUFFED OLIVES Yield: 15 Portions

Ingredients Amounts Olives, green, large pitted 60 ea. Garlic, finely minced 2 Tbsp. Anchovy, finely minced 2 Tbsp. Orange zest, grated 3 Tbsp. Flour ½ cup Egg 2 ea. Breadcrumbs, toasted 1 cup Lemon wedges as needed

Method 1. Remove the pits (if needed) from the olives and stuff the cavities with a paste of garlic,

anchovy and orange zest. 2. Roll olives in flour, dip in egg, and then roll in crumbs and deep fry. Note: For ease of stuffing, use a pastry tube.

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WARM OLIVES WITH PRESERVED LEMON Yield: 5 Cups

Ingredients Amounts Olives, green, cracked 2 ¼ cup Olives, Kalamata or Niçoise 2 ¼ cup Oil, olive, extra virgin ¾ cup Garlic, minced 4 cloves Cumin ¾ tsp. Paprika ¾ tsp. Harissa ½ tsp. Lemon, preserved, diced (recipe follows) 3 ea. Lemon juice 3 Tbsp. Cilantro, chopped 3 Tbsp. Parsley, chopped 3 Tbsp.

Method 1. Place the olives in a saucepan and cover with water. Bring to a boil and immediately

drain. Repeat the process 1 more time. 2. Heat the olive oil in a small saucepan. Add the garlic, cumin, paprika, harissa,

preserved lemon and olives. Cook over medium heat uncovered, for 1 minute. Remove from the heat, and place in a bowl. Add the lemon juice, cilantro and parsley and toss together.

Note: These can be made 3-4 days in advance and stored in the refrigerator. Add the fresh herbs at the last minute. Bring to room temperature or warm when ready to serve.

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PRESERVED LEMONS HAMAD M’RAQUADE

Yield: 2 Each

Ingredients Amounts Lemon 2 ea. Salt, Kosher or coarse sea 1/3 cup Lemon juice, fresh ½ cup Aromatics Cinnamon stick as needed Bay leaf as needed Herbs, tarragon, thyme as needed Peppercorn, black as needed

Method 1. Scrub 2 ripe lemons and dry well. Cut each into 8 wedges. 2. Toss with coarse sea salt. Place in half-pint glass jar with glass or plastic -coated lid. 3. Add optional aromatics as desired in layers with lemons. 4. Add fresh lemon juice. 5. Seal jar tightly. Let lemons ripen at room temperature for 7 days, shaking jar each day to

distribute salt and juice. 6. To store longer, add olive oil to cover and refrigerate. Note: Lemons preserved in salt and lemon juice are one of the main flavorings of Moroccan tagines and salads. Fresh lemons or limes, despite what you may read in other books cannot duplicate their unique flavor. Happily, preserved lemons are easy to make. The traditional method takes one month to prepare. This is a quick seven-day method for preserving lemons. If you live on the west coast of the United Sates, where delicious thin-skinned Meyer lemons are available, be sure to use them, as they preserve extremely well.

Source: Adapted from, The International Olive Oil Council © Paula Wolfert

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SALADS

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SALADE PASTORALE AUX HERBES Yield: 10 Portions

Ingredients Amounts Sage leaf 20 ea. Chervil ½ oz. Tarragon ½ oz. Dill ½ tsp. Basil leaf 40 ea. Watercress 2 ¼ oz. Lettuce, baby frisée, hearts only 4 ½ oz. Dandelion leaf 1 1/8 oz. Marjoram ½ oz. Mint leaf ½ oz. Truffles 1 1/8 oz. Vinaigrette 2/3 cup Juices of the meat to which salad is an accompaniment 2 ½ Tbsp.

Method 1. Wash and drain all the greens, leaving the leaves intact. 2. Mince the truffle very finely and set is aside in a small airtight container. 3. Prepare the vinaigrette. 4. Using your hands, mix all the greens together in a large salad bowl. 5. Add the minced truffle and continue mixing with your hands. 6. Mix the meat juices with the vinaigrette, pour it over the salad and toss quickly.

Arrange on individual plates.

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ENTRÉES

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FIDEO WITH ROTISSERIE PORK Yield: 10 Portions

Ingredients Amounts Rotisserie Pork: Pork loin, center cut, boneless 3 lb. Oil, olive 2 Tbsp. Garlic, minced 2 cloves. Salt to taste Pepper, black, ground to taste Picada: Garlic, minced 3 cloves. Hazelnuts, toasted 18 ea. Parsley, minced 1 Tbsp. Bread, fried 1/2 slice Paprika, Spanish 3/4 tsp. Saffron, soaked in 1 Tbsp. water ¼ tsp. Italian sausage, coarsely chopped 6 oz. Oil, olive 4 Tbsp. Onions, chopped 2 ea. Pepper, red, seeded, cut into thin strips 1 ea. Pepper, green, Anaheim, seeded, cut into thin strips 1 ea. Bay leaf 3 ea. Tomatoes, concassé 3 ea. Fideo noodles or angel hair pasta 14 oz. Salt to taste Pepper, black, ground to taste Stock, chicken, simmering, seasoned 40 oz. Cheese, Parmesan, grated 1/3 cup Parsley, chopped coarsely 1 Tbsp. (continued)

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FIDEO WITH ROTISSERIE PORK (CONTINUED)

Method 1. Rub pork loin with olive oil, garlic, salt and pepper. Place on rotisserie and cook with

moderate heat until internal temperature is 150 F. Remove pork and allow it to rest. Gather drippings, degrease them and add to chicken stock, which will be used to cook the fideo. There should be a total of 40 oz. combined chicken stock and pork roast drippings.

2. For picada, mix together the garlic, hazelnuts, parsley, bread, paprika and saffron with mortar and pestle or small food processor, until garlic and nuts are finely ground. Reserve.

3. In shallow 12-inch sautoir or cassola, sauté sausage in 2 Tbsp. oil until lightly browned, about 5 minutes. Add onions, peppers, and bay leaf. Cook for 5 minutes more. Add tomatoes and simmer, uncovered until most of liquid has reduced – 5 - 10 minutes.

4. Add the picada to pan and stir over heat until it becomes aromatic. Add noodles into pan, coating well with flavorful fat.

5. Add about ½ of the hot stock to fideo and stir. Reduce to a simmer. Continue adding stock 1 cup at a time, stirring occasionally, until liquid is absorbed and noodles are tender. More or less liquid may need to be added, depending on the size and brand of noodles as well as cooking time. Season to taste with salt and pepper.

6. When noodles are tender and still slightly liquid, remove dish from heat and allow to rest for 5 minutes. The noodles will continue to absorb stock as the dish rests.

7. Slice pork loin into 10 slices. Place cooked pork and any collected juices from pork atop the noodles and sprinkle with cheese and coarsely chopped parsley. Serve while still warm.

Note: Fideo noodles are a popular Spanish and Mexican pasta, used in soups and side dishes. It is similar to angel hair or vermicelli pasta and is often sold coiled.

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ROAST PORK WITH MOORISH FLAVORS Yield: 10 Portions

Ingredients Amounts Coriander seeds 1 ¼ tsp. Paprika 1 ¼ tsp. Cumin seeds 1 ¼ tsp. Thyme, dried ¾ tsp. Red pepper flakes ½ tsp. Curry powder 1 ½ tsp. Garlic clove, sliced 1 - 2 ea. Salt 3 Tbsp. plus 1 tsp. Lemon juice 1 ½ Tbsp. Parsley, chopped 1 ½ Tbsp. Oil, olive 1/3 cup Pepper, black, ground ½ tsp. Pork shoulder, cleaned of 6 ½ lbs. excess fat and trussed

Method 1. In a dry skillet, heat coriander, paprika, cumin, thyme, red pepper and curry powder

until hot and aromatic, about 30 seconds. Cool briefly. 2. Crush garlic with salt in a mortar and pestle to a paste. 3. Combine spices, garlic, lemon juice, parsley, olive oil and pepper. 4. Rub the spice mixture into the pork and marinate several hours. 5. Place pork in roasting pan and cover. Roast in a 375°F oven until tender, about 2 hours. 6. Make sauce with the pan drippings.

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ROAST PORK WITH MOORISH FLAVORS (CONTINUED) Variation: You can dice the pork into 1-inch cubes and marinate as in the recipe . Thread the meat onto skewers alternating with seedless grapes. 15 minutes before service grill the skewers until the meat is cooked and the grapes are hot and beginning to caramelize. Serve while hot.

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RICOTTA GNOCCHI WITH SAGE Yield: 10 Portions

Ingredients Amounts Cheese, ricotta, hang in cheesecloth overnight to drain 1 ½ lb. Eggs 2 - 3 ea., as needed Flour, all-purpose 1/3 – 2/3 cup Cheese, Dry Jack, grated 3 1/3 oz. Butter, unsalted, melted 1 ½ Tbsp. Salt to taste Pepper, fresh ground to taste Sage leaf or baby spinach Butter, whole ¾ oz.

Method 1. Beat ricotta, eggs, salt and Dry Jack cheese vigorously by hand or with the paddle in the

mixer, but do not over mix. When smooth, stir in butter and flour. Do not beat vigorously after addition of flour) Chill mixture.

2. Form into gnocchi. Roll in flour. 3. Poach in simmering water. 4. For service, heat butter in a sauté pan; do not brown it. 5. Add spinach or sage leaves to wilt. 6. Lift gnocchi directly out of boiling water into sauté pan and coat with sauce.

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VENETIAN SEA BASS WITH RAISINS AND PINE NUTS SAOR

Yield: 10 Portions

Ingredients Amounts Sea bass (6 oz. fillets) or other lean white fish 10 ea. Raisins, plumped in 1 ½ cup of boiling water for 10 minutes 1 ½ cup Onions, sliced 5 cups Sugar 3 Tbsp. plus 1 tsp. Wine, white 3 Tbsp. plus 1 tsp. Vinegar, rice wine 3 Tbsp. plus 1 tsp. Thyme sprigs 10 - 13 ea. Bay leaf 10 - 13 ea. Peppercorns, black 20 ea. Oil, olive, virgin ½ - ¾ cup Pine nuts, toasted ½ cup Salt 1 ½ tsp. Pepper, black, ground ½ tsp. Mizuna or other salad greens, for garnish 3 1/3 cups

Method 1. Sauté the onions until caramelized and sweet, but not entirely soft. Add the sugar and

allow the onions to further caramelize. 2. Simmer the wine, bay leaves, thyme and reduce by one third. 3. Add the raisins and simmer for five minutes. 4. Adjust the seasoning with the salt and the rice wine vinegar. 5. Simmer gently, whisking in the olive oil to emulsify. Cool slightly. 6. Sauté the fish portions in oil until nicely crusted. Remove from the pan and drain. 7. Serve with the cooled raisin emulsion and lightly dressed mizuna. 8. Sprinkle with toasted pine nuts.

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MOUSSAKA CANNELLONI Yield: 10 Portions

Ingredients Amounts Eggplant 2 ½ ea. Salt, Kosher 1 ¼ tsp. Oil, olive Filling: Lamb, ground ¾ lb. Eggplant scraps, ground 5 oz. Onion, minced 1 ½ oz. Garlic, minced 1 ¼ tsp. Bay leaf, whole ½ ea. Cinnamon stick ¾ inch piece Allspice, whole 1 ea. Tomato, plum, cored and seeded 3 ea. Tomato paste 1 ½ tsp. Wine, white 3 1/3 oz. Parsley, Italian, chopped 2 ½ Tbsp. Cheese, Parmesan, grated ¼ cup Sauce: Yogurt, drained ¾ cup Cream, lightly whipped ¾ cup Eggs, beaten 1 ea. Salt, Kosher as needed Nutmeg, ground 1 pinch

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MOUSSAKA CANNELLONI (CONTINUED) Method 1. Lay out eggplant and sprinkle with salt. Allow to drain for half an hour. Reserve

eggplant scraps for filling. Rinse eggplant and blot dry. Place on an oiled sheet tray. Sprinkle with a few drops of oil and bake in a 400°F oven for 8 to 10 minutes until browned. Allow to cool, and set aside until assembly.

2. Over moderately high heat, lightly brown lamb, onion, and eggplant. 3. Add garlic and cook until aromatic. Transfer to a colander and drain grease. 4. Return lamb mixture, aromatics, tomato product and wine back to skillet. Cook over

medium heat until almost dry. Season, cool and finish with parsley and cheese. 5. For sauce, combine all ingredients and mix well. 6. To assemble, place ¾-ounce of filling into a prepared eggplant slice and roll. Place rolls

seam side down on baking dish, nappé with a small amount of sauce and sprinkle with Parmesan.

7. Heat in a 400°F oven until hot and lightly browned.

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MERGUEZ SAUSAGE Yield: 11 Lb.

Ingredients Amounts Lamb trim, lean, cubed 7 lb. Fatback, cubed 3 lb. Salt 3 oz. Sugar 5 tsp. Quatres Épices 1 Tbsp. Red pepper flakes, crushed 1 ½ tsp. Garlic, minced, sautéed and cooled ¼ cup Pepper, red, roasted, peeled, seeded and small diced 1 ½ lb. Wine, red, dry 8 oz. Water, ice-cold 8 oz. Sheep casings, rinsed 38 feet

Method 1. Toss the lamb and fatback with the combined seasonings. Chill well. 2. Grind through the medium plate (¼-inch) of a meat grinder into a mixing bowl over an

ice bath. 3. Mix on low speed for 1 minute, adding red wine a little at a time. Mix on medium speed

for 15 to 20 seconds, or until the sausage mixture is sticky to the touch. 4. Make a test. Adjust seasoning and consistency before shaping. 5. Stuff into prepared casings and twist into 15-inch links. Cut into individual links. Make

a spiral with each link and secure with a 6-inch skewer. 6. The sausage is ready to prepare for service now by pan frying, baking, grilling, or

broiling to an internal temperature of 150°F, or hold under refrigeration for up to 7 days. Variation: Replace the quatres épices and crushed red pepper flakes with harissa paste to taste.

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GRILLED FISH WITH CHARMOULA Yield: 10 Portions

Ingredients Amounts Garlic clove, crushed with 2 tsp. salt in a mortar until smooth 3 ea. Parsley, coarsely chopped 1/3 cup Coriander leaves, coarsely chopped 1/3 cup Paprika, sweet 2 Tbsp. Cumin seed, ground 1 ½ Tbsp. Pepper flakes, crushed red hot, 1 ½ tsp. Lemon juice, fresh ½ cup Oil, olive, fruity ½ cup Red mullet or sardines 10 ea.

Method: 1. Early in the day or the day before, make the charmoula. In a blender, combine all

ingredients. Add lemon juice and olive oil and blend until smooth. 2. Scrape mixture into small saucepan and heat slowly, stirring, until hot and aromatic,

about 30 seconds; do not boil. Let cool. 3. Prepare fish and cook on oiled grill until opaque. 4. Serve with charmoula.

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MOROCCAN-INSPIRED SHRIMP BASTILLA Yield: 8 Portions

Ingredients Amounts Shrimp, shell, devein, reserve shells 1 ½ lb. Wine, white 2 cup Water 2 cup Oil, olive 2 Tbsp. Onion, chopped 1 ea. Bay leaf 1 ea. Lemon slices 2 ea. Coriander seeds 6 ea. Cilantro sprigs 2 ea. Hot red pepper, dried 1 ea. Filling: Butter, unsalted 3 Tbsp. Onion, chopped 1 ½ cup Garlic, finely minced 1 Tbsp. Ginger, ground 1 Tbsp. Cumin seed, ground 2 tsp. Cayenne pepper ½ tsp. Saffron ½ tsp. Lemon zest, grated 1 Tbsp. Cilantro, chopped 4 Tbsp. Mint, chopped 4 Tbsp. (continued)

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MOROCCAN-INSPIRED SHRIMP BASTILLA (CONTINUED) Parsley, chopped 2 Tbsp. Shrimp stock 1 cup Lemon juice 2 Tbsp. Eggs 6 ea. Salt to taste Pepper, black, freshly ground to taste Butter, clarified, melted 8 Tbsp. Phyllo dough 1 pkg.

Method 1. Bring the water and wine up to a simmer and poach the prawns for about 5 minutes,

until they are tender and cooked through but not tough. Set the prawns aside in the refrigerator and reserve the poaching liquids.

2. In a large saucepan warm the olive oil and sauté the shrimp shells over moderate heat for about 5 minutes, stirring often.

3. Add the poaching liquids and onions, bay leaf, lemon slices, coriander, cilantro sprigs and hot pepper pod and simmer for about an hour. Strain and reduce somewhat. One cup of shrimp stock is needed.

4. Melt 3 tablespoons of butter in a large sauté pan over moderate heat. Add the onions and cook them for about 10 minutes, or until translucent. Add the garlic and spices and cook for 5 minutes longer. Add the lemon zest and chopped herbs and the shrimp stock and simmer until most of the liquid has been absorbed.

5. Reduce heat and add the lemon juice and the beaten eggs and cook, stirring constantly, until soft curds are formed and the eggs have attained the texture of very soft scrambled eggs. Season with salt and pepper.

6. Remove from the heat and place in a bowl. If there seems to be a lot of excess moisture, place in a strainer and let the liquids drain away. Cool this mixture. Adjust salt and seasoning when cool.

7. Chop the shrimp into bite-sized chunks. Sprinkle lightly with salt. 8. Melt the clarified butter and keep it liquid. 9. Lightly brush a 15-inch pizza pan with the butter. Working with one sheet at a time,

brush 10 sheets of phyllo with melted butter and arrange them in an overlapping circular pattern like a pinwheel, letting the edges overhang the sides of the pan (butter the overhang too).

10. Spoon half the egg mixture on the phyllo, into a circle about 12 inches in diameter. Top with the chopped shrimp, then the rest of the eggs. Fold the overhanging phyllo over the top and brush with butter.

11. Again working with 1 phyllo sheet at a time, brushing with butter, pinwheel fashion, continue with 10 layers. Tuck the overhanging edges under the pie. At this point you may cover the pie loosely with a foil tent and refrigerate. Don’t let the foil rest on the pie or the phyllo will tear when you remove it.

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MOROCCAN-INSPIRED SHRIMP BASTILLA (CONTINUED) 12. Preheat the oven to 350°F. Bake the pie until pale gold in color, about 20 minutes.

Carefully tilt the pan to drain the excess butter. Place a second pizza pan over the pie and invert the pie onto the second pan to brown the other side (this step is not essential if the pie seems to be browning nicely on both sides). Bake until golden brown, about another 20 minutes. Invert the pie again.

13. Let the pie cool slightly, then cut into wedges.

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MOROCCAN BISTEEYA WITH RAISINS

Yield: 10 Portions Ingredients Amounts Chicken meat, poached in liquid below 2 lb. Poaching Liquid Cinnamon, ground 2 tsp. Ginger, freshly grated 2 tsp. Cumin, ground 2 tsp. Saffron threads or turmeric 1 tsp. Almonds, sliced, toasted and chopped 1 ½ cup Sugar 1/3 cup Cinnamon 1 tbsp. Raisins 2 ½ cup Lemon juice 2 tbsp. Egg 6 ea. Butter, melted ½ cup Phyllo dough sheets 10 ea. Garnish Sugar, confectioners’ as needed Cinnamon as needed

Method 1. Bring poaching liquid to simmer - do not boil. Add chicken and poach until tender.

Remove from poaching liquid to cool. Reserve poaching liquid. 2. To make filling, mix toasted almonds with sugar and cinnamon in small bowl, set aside. 3. In separate bowl, shred poached chicken and mix in raisins. Set aside. 4. Reduce reserved poaching liquid to ¼ of the volume; add lemon juice. Beat eggs until

frothy and add to reduction. Cook until liquid evaporates and eggs look scrambled. The eggs should not be wet. Remove from heat.

5. Preheat oven to 425°F. 6. Brush 9 or 10-inch spring form pan with some melted butter. Butter 6 sheets phyllo

dough. Lay them one-by-one in pan so that they overlap edges. Take 2 more phyllo sheets and fold into a square; place in bottom of pan.

7. On top of phyllo, layer egg mixture, then chicken-raisin mixture and finally top with almond mixture.. Fold an additional 2 sheets of phyllo into a square and place over almond mixture to create a top.

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MOROCCAN BISTEEYA WITH RAISINS (CONTINUED) 8. Bring 6 sheets overlapping sides of pan over top, tucking under to form an edge

that seals the top. Butter edges to ensure phyllo sticks together. 9. Bake for 20-30 minutes, until phyllo is brown and crispy. Let bisteeya sit for

about 10 minutes; make holes in the top with your index finger to release steam and cool.

10. Remove from baking dish and sprinkle with confectioners’ sugar and cinnamon.

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CONDIMENTS

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ROMESCO SAUCE

Yield: Approximately 1 Cup Ingredients Amounts Chiles, Ancho 2 ea. Oil, olive ¾ cup Bread, white 1 slice Almonds, toasted ½ - ¾ cup Hot pepper flakes, ground fine ½ - 1 tsp. Garlic, minced 2 - 3 tsp. Pepper, red, roasted, peeled, 1 ea. seeded, de-veined Tomato, ripe, large, peeled, 1 ea. seeded, diced Paprika 1 tsp. Salt to taste Pepper, black, ground to taste Vinegar, red wine ¼ cup, or as needed

Method 1. Place chiles in hot water. Simmer over low heat for 10 minutes. Remove from heat and

allow to steep for 20 minutes. 2. Remove seeds and stems from chiles. Discard water. 3. Heat 3 tablespoons of olive oil in sauté pan. Fry bread until golden on both sides. Place

chiles, bread, almonds, hot pepper and garlic in blender or processor and pulse quickly. Then add roasted pepper, tomato, paprika, salt and pepper and purée to form a chunky paste. Add vinegar. Beat once.

4. Add oil slowly, in a very thin stream until the mixture emulsifies. Adjust seasoning. Note: Some recipes add ground toasted and skinned hazelnuts in addition to the almonds.

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PIZZAIOLA SAUCE Yield: 10 Portions

Ingredients Amounts Infusion Wine, white 20 oz. Oregano 1 ½ sprig Basil 5 leaves Rosemary 1 ½ sprig Pepperoncini, chopped 3 1/3 ea. Bay leaf 1 ½ ea. Parsley 1 ½ sprig Sauce Oil, olive 3 1/3 oz. Onions, fine dice 5 oz. Garlic clove, minced 5 ea. Plum tomatoes, concassé 3 1/3 lb. Salt to taste Pepper, black, ground to taste Pepper, flakes, red to taste Pepper, cayenne to taste

Method 1. For the infusion, reduce the wine to 10 ounces, add the herbs and allow to steep for 30

minutes; strain. 2. Sauté the onions and garlic in oil. Add the tomatoes and simmer until a thick

consistency. 3. Add the strained infusion and purée in a food processor; season to taste. Reduce

consistency, if necessary.

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SIDES

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ARTICHOKE BARIGOULE Yield: 10 Portions

Ingredients Amounts Water 26 ½ oz. Wine, white, dry 26 ½ cup Stock, chicken or vegetable 52 cup Oil, olive 2 ½ cup Artichokes 10 ea. Lemons, halved 3 ea. Carrots, sweet bunch, chopped 1 ½ cup Fennel, sliced 1 ½ cup Onions, chopped 3 1/3 cup Shallots, minced 5 Tbsp. Garlic, minced 1 Tbsp. plus 2 ¼ tsp. Salt, Kosher 1 ¼ tsp. Bouquet garni 1 ½ ea. Anchovy fillet, salt-packed, bones removed, soaked in milk 1 hour, rinsed, then soaked and rinsed 2 more times 1 ½ ea.

Method 1. In a large container, mix water, wine, stock and 1 ½ cup of olive oil together.

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ARTICHOKE BARIGOULE (CONTINUED) 2. To prepare artichokes, hold an artichoke with stem end toward you. Pull off very small

bottom leaves. Break off larger leaves by pushing with your thumb against bottom of each leaf as you snap it off about ½-inch above its base, so you are well above the meaty portion (which will become part of the heart), pulling it down toward stem. A small portion of the bottom of the artichoke leaf should be left anchored to base. Continue removing leaves until the only ones remaining are tender and yellow. Cut off top two thirds of artichoke, to where meaty heart begins. Using a paring knife, cut away tough dark green parts of leaves to expose the tender heart. This is easily accomplished by first cutting around artichoke bottom in a strip. Then, holding the knife with tip at a 45-degree angle, trim base of artichoke next to stem. Peel stem and cut off bottom.

3. Remove fuzzy choke of artichoke, using a spoon to scrape heart clean. Squeeze some lemon juice over artichoke and submerge in stock mixture. Repeat with remaining artichokes.

4. Heat remaining 1 cup of olive oil in a pot large enough to hold hearts in one layer. 5. Add carrots and cook over medium heat for 2 to 2 ½ minutes. 6. Add fennel and continue cooking for another 2 to 2 ½ minutes. 7. Add onions, shallots, and garlic and cook for 4 minutes, until vegetables have softened. 8. Remove artichokes from liquid, reserving liquid, and position artichoke hearts stem side

up over vegetables. Sprinkle with salt, cover pot, and cook for 10 minutes. Cooking artichokes without liquid to start will help arrest discoloration that normally occurs when artichokes cook directly in liquid.

9. Pour reserved liquid over vegetables and add bouquet garni. Place a clean towel over top of artichokes to keep them submerged. Cook at a slow simmer for 15 minutes.

10. If using the anchovy, dry it, chop it, and add it to artichokes. 11. Cook artichokes for an additional 15 minutes, or until there is no resistance when a heart

is poked with the tip of a sharp knife. 12. Transfer artichokes and their liquid to a container (artichokes should be submerged in

the liquid) and cool to room temperature, then cover and refrigerate. The artichokes can be stored for up to 1 week.

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POLENTA CROQUETTES FILLED WITH FONTINA AND PROSCIUTTO

CROCCHETTE DI POLENTA ALLA VALDOSTANA Yield: 10 Portions

Ingredients Amounts Water 1 qt. Salt ¾ tsp. Cornmeal, yellow 6 ½ oz. Butter 1 ½ oz. Pepper, black, ground to taste Nutmeg to taste Prosciutto, cooked, thin sliced 3 oz. Cheese, Fontina, thin sliced 13 ¼ oz. Flour for dredging as needed Egg wash 10 oz. Bread crumbs 5 cup Pizzaiola sauce 1 ½ pt. (recipe follows)

Method 1. Combine water and salt. Bring to a boil. 2. Sprinkle in cornmeal, stir or whisk constantly to prevent lumping. 3. Cook until thick, cover and bake in a 300°F oven for 20 - 30 minutes. 4. Remove from the heat; stir in butter. 5. Spread ½ of the polenta on a buttered tray ½" thick. 6. Cover the polenta with ½ of the Fontina cheese and all of the prosciutto. 7. Add the last ½ of the Fontina cheese; spread with the remaining polenta, chill. 8. Cut into desired portions. Dredge in flour, shake off excess. 9. Dip polenta in egg wash, then in bread crumbs. 10. Deep fry until golden brown, drain on absorbent paper. 11. Portion 1 ½ oz. pizzaiola sauce on a plate and arrange polenta on top.

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FAVA WITH TOMATO BRAISED-CAPERS Yield: 10 Portions

Ingredients Amounts Oil, olive, good quality ¾ oz. Onion, chopped 3 1/3 oz. Garlic, minced, large 1 cloves Split peas, yellow 6 ½ oz. Oil, olive, extra virgin 1 ½ oz. Oil, olive, good quality ¾ oz. Onions, chopped fine 3 1/3 oz. Garlic, minced 1 - 2 cloves Capers, rinsed 1 ½ oz. Tomatoes, concassé 3 1/3 oz. Thyme, fresh chopped ½ Tbsp. Basil, fresh shredded 1 ¼ tsp. Salt to taste Pepper, black, ground to taste

Method 1. In medium pot, heat ¾ oz. of olive oil. Sweat the onions and garlic until softened,

aromatic, and just beginning to color, about 10 minutes. Add the split peas and stir to coat with the flavorful oil. Cover the split peas with water and bring to a boil over high heat. Reduce the heat to a simmer and skim well. Simmer the split peas, stirring occasionally until they begin to fall apart into a coarse purée. Add more water if needed. Stir carefully and often, making sure mixture doesn’t stick and scorch.

2. Once the split peas are cooked, purée them and season with salt and pepper. Enrich the purée with the extra virgin olive oil. Reserve either warm or at room temperature.

3. Sweat the onions and garlic in olive oil until translucent. Add the tomatoes and capers and continue to cook until they are tender, about 10 minutes. Season with salt and pepper. Add the basil.

4. Serve the fava with the tomato braised capers over the top and an optional drizzle of extra virgin olive oil.

Documents

The Culinary Institute of America’s Food & Beverage Institute€¦ · Salt 2 – 3 tsp. Basil stem, bruised 4 ea. Thyme sprig, bruised 4 ea. Bay leaf, crushed 4 ea. Garlic clove,