Modern Buffet Presentation

384 Pages·2015·219.75 MB·English

by  The Culinary Institute of America (CIA), Carol Murphy Clyne, Vincent Clyne, Francesco Tonelli

Modern Buffet
PRESENTATION
THE CULINARY INSTITUTE OF AMERICA Carol Murphy Clyne & Vincent Clyne
MODERN BUFFET PRESENTATION
MODERN BUFFET
PRESENTATION
Carol Murphy Clyne & Vincent Clyne
Photography by Francesco Tonelli
T is book is printed on acid-free paper. ∞
Copyright © 2015 by T e Culinary Institute of America. All rights reserved.
Cover and interior photography © 2015 by Francesco Tonelli
T e Culinary Institute of America
President Dr. Tim Ryan ’77, CMC
Provost Mark Erickson ’77, CMC
Director of Publishing Nathalie Fischer
Senior Editorial Project Manager Margaret Wheeler ’00
Editorial Assistants Erin Jeanne McDowell ’08
Laura Monroe ’12
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Published simultaneously in Canada
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Library of Congress Cataloging-in-Publication Data:
Clyne, Carol Murphy.
Modern buf et presentation / Carol Murphy Clyne and Vincent Clyne ; photography by Francesco Tonelli.
p. cm.
Includes index.
ISBN 978-0-470-58784-3 (cloth)
1. Buf ets (Cooking) 2. Food presentation. I. Clyne, Vincent. II. Title. III. Culinary Institute of America
TX738.5.C56 2014
642--dc23
2012017361
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
Food styling by Janet Denson and Robin Early
Cover design by Wendy Lai
Interior design by Vertigo Design NYC
CONTENTS
RECIPE CONTENTS vi
PREFACE x
ACKNOWLEDGMENTS xiii
ABOUT THE AUTHORS xv
1 MISE EN PLACE 1
2 DESIGNING THE BUFFET 26
3 BUFFET STATIONS: EQUIPMENT, SERVICE, AND SETUP 48
4 EXECUTING THE BUFFET 80
5 APPETIZERS AND HORS D’OEUVRE 106
6 SOUPS, SALADS, AND VEGETABLES 144
7 PASTA, POLENTA, RICE, AND POTATOES 194
8 MEAT, POULTRY, AND SEAFOOD 218
9 BREAD, BRUNCH, AND DESSERT 258
10 SAUCES, DRESSINGS, AND CONDIMENTS 310
APPENDIX A 334
APPENDIX B 335
APPENDIX C 336
GLOSSARY 337
READINGS AND RESOURCES 344
EQUIPMENT REFERENCES 347
INDEX 357
vi
RECIPE CONTENTS
CHAPTER 5 APPETIZERS AND Tortilla Torcal (Serrano Ham, Chorizo,
Peas, and Piquillo Peppers) 140
HORS D’OEUVRE 106
Jalapeño Cheese Puf s 142
Alsatian Pizza with Sun-Dried Tomato Pesto,
Cheddar-Kissed Potato Pancakes 143
Montrachet, and Fresh Mozzarella 109
French Onion Checkerboard Tart 110
Fresh Mozzarella 113 CHAPTER 6 SOUPS, SALADS, AND
Spanish Tomato Bread 113 VEGETABLES 144
Red Potatoes with Gorgonzola Cream, Austrian Potato and Wild Mushroom Soup 146
Bacon, and Walnuts 114
Chive Butter 146
Miniature Chicken and Pepper Empanadas 115
Tomato-Basil Soup (Caprese Zuppa)
Chicken Pecorino on a Stick 116 with Mozzarella 147
Garlicky Smoked Paprika Shrimp 117 Curried Zucchini Soup with Corn and Crab Relish 149
Crunchy Coconut Shrimp 119 Wild Mushroom Soup with Madeira
Coconut Chicken 119 Crème Fraîche 150
Day Boat Scallops Provençal 120 Spinach Ensalada 151
Gingered Confetti Shrimp 123 Gorgonzola, Bacon, and Toasted
Walnut Caesar Salad 152
Black and White Sesame-Crusted Tuna
with Green Onion–Wasabi Sauce 125 Creamy Pecorino Romano Dressing 152
Herbed Beer Batter Shrimp and Lemon 126 Waldorf Caesar Salad 152
Herbed Beer Batter Chicken 126 Carribean Mango Caesar Salad 152
Herbed Beer Batter Vegetables 126 Salmon Salade Niçoise 154
Lumpy Cajun Crab Cakes 129 Asian Chicken Salad 155
Italian Meatballs 130 Grilled Skirt Steak Salad with Asparagus,
Potatoes, and Fire-Roasted Peppers 157
Mini Turkey and Spinach Meatballs 131
Mâche Salad with Peanuts 158
Five-Spice Beef Satay 133
Coconut-Almond Quinoa Salad 159
Sausage en Croute 133
Bulgur, Chickpea, and Lentil Salad 160
Lemony Hummus 134
Wild Rice, Apple, and Dried Cranberry Salad 161
Cannellini Bean and Basil Purée 135
Fig and Burrata Salad 163
Grilled Asparagus with Manchego
and Jamón Serrano 135 Mediterranean Watermelon Salad 163
Phyllo Spring Rolls with Chicken and Mediterranean Potato and Haricots Verts Salad 164
Shiitake Mushrooms 137 Niçoise Potato and Haricots Verts Salad 164
Phyllo Spring Rolls with Duck Conf t Marinated Roasted Pepper and
and Shiitake Mushrooms 138 Haricots Verts Salad 165
Roquefort Grapes with Toasted Walnuts 138 Fruit Scented with Lime and Mint 166
Montrachet Cream Cheese 138 Fruit Scented with Ginger and Lime 166
Gooey Gougères 139 Shaved Fennel, Arugula, Avocado,
Tortilla Española 140 and Orange Salad 166
recipe contents
vii
Garden Salad with Roasted Beet Duo 169 Butternut Squash Malfatti with
Crispy Pumpkin Seeds 201
Chilled Beet Shooter 169
Cinque Formaggio Ravioli con l’Uovo 202
Romano Bean Salad with Bocconcini
and Chickpeas 170 Cinque Formaggio Manicotti 204
Creamy Corn and Edamame Succotash 171 Cinque Formaggio Ravioli 205
Corn and Crab Relish 171 Rigatoni al Forno 206
Broccoli Rabe Mineste 173 Yukon Gold Gnocchi with Roasted
Tomato Ragù and Broccoli 209
Braised Red Cabbage and Apples 174
Yukon Gold Gnocchi 210
Charred Brussels Sprouts with Almonds,
Grapes, and Pancetta 177 Creamy Polenta Marbled with Taleggio 211
Sautéed Mushrooms and Onions 178 Crispy Polenta Cakes 211
Broccoli with Cashew Butter 179 Saf ron Risotto with Pistachios 213
Green Beans with Cashew Butter 179 Sweet and Sour Sushi Rice Cakes 213
Caulif ower with Cashew Butter 179 Crispy Sweet and Sour Sushi Rice Cakes 214
T ai Spaghetti Squash Slaw 180 New Potatoes with Balsamic-
Onion Jam and T yme 214
Grilled Vegetable Platter 181
Smashed Balsamic Red Potatoes 215
Roasted Vegetables 181
Potatoes au Gratin 215
Orange-Spiked Carrots 182
Sweet Potato Mash with Pecan Crumble 217
Ratatouille 182
Vegetable Medley with Garlic Chips 185
Deep-Dish Vegetable Quiche 186 CHAPTER 8 MEAT, POULTRY, AND
Quiche with Meat, Poultry, or Fish 186 SEAFOOD 218
Individual Deep-Dish Quiche 186 Barolo-Braised Short Ribs 221
Mini Quiche Hors d’Oeuvre 186 Honey-Lacquered Ribs 222
Eggplant Parmigiana 189 Beef Fajitas 225
Individual Eggplant Parmigiana Towers 189 Chicken Fajitas 226
Roasted Vegetable Tower Milanese 191 Chicken Empanada Filling 226
Asparagus Ragoût 192 Beef Tenderloin with Peppercorn Crust 226
Garlicky Wilted Spinach 193 Crusted Beef Tenderloin 229
Spinach and Chickpea Sauté 193 Pecan-Studded Chicken 230
Broccoli Rabe and Cannellini Bean Sauté 193 Chicken Milanese 233
Spinach, Kale, and Chickpea Sauté 193 Moroccan Chicken and Carrot Sauté 234
Rosemary-Sage Grilled Chicken 237
CHAPTER 7 PASTA, POLENTA, RICE, Tuscan Braised Pork Shanks 238
AND POTATOES 194 Rock Cornish Game Hens Stuf ed with Wild
Rice, Apples, and Dried Cranberries 240
Black Pepper–Speckled Fettuccine
Buttermilk Grilled Chicken 242
Marsala with Chicken 196
Southern Fried Chicken Sticks 242
Pasta Dough 198
Sesame Chicken 243
Black Pepper–Speckled Pasta 199
Duck Conf t with Blueberry-Port Sauce 245
T ree-Cheese Baked Macaroni 199
recipe contents
viii
Turkey Roulade with Sausage, Carrot, Mini Tiramisù 278
and Spinach Stuf ng 246
New York Cheesecake with Pecan Crust 281
Sweet Italian Sausage, Spinach, and
Sour Cream and Walnut Cof ee Cake 282
Mozzarella Stuf ng 248
Vanilla Cake 283
Sweet Italian Sausage and Peppers 249
Cinnamon Churros 284
Herb-Crusted Lamb Duo with
Cream Puf s 287
Burgundy Reduction 251
Chocolate–Peanut Butter Bonbons 288
Shrimp and Scallop Skewers in Dill-
Dijon Marinade 253 Cream Cheese Souf é Filling 288
Lemon-Horseradish-Dill Crusted Salmon 255 Crêpes Stuf ed with Cream Cheese Souf é 289
T ai-Style Seared Salmon 256 Blintzes Stuf ed with Cream Cheese Souf é 289
Pan-Roasted Mediterranean Red Snapper 256 Crêpes 289
Savory Crêpes 290
Sweet Crêpes 290
CHAPTER 9 BREAD, BRUNCH, AND
Dulce de Leche Tartlets 290
DESSERT 258
Lemon, Lime, or Orange Meringue Tartlets 290
Popovers 260
Raspberry-Pecan T umbprint Cookies 292
Cashew-Studded Naan 262
Russian Tea Cakes 292
Crispy T in Pizza Crust 263
Soft Chocolate Chunk Cookies 293
Cheese Sticks 264
Sugar Cookies 295
Garlic and Rosemary Focaccia 265
Cinnamon Cookies 295
Louisiana Biscuits 265
Pizzelles 296
Soft Dinner Rolls 266
Vanilla-Scented Pear Strudel 299
Soft Buttery Dinner Rolls 267
Mini Phyllo Turnovers 299
Soft Whole Wheat Dinner Rolls 267
Zinfandel-Poached Pears with Chocolate
French Onion Rolls 267 and Toasted Almonds 300
Montazzoli Braided Breakfast Bread (Tarrolle) 267 Chocolate Zinfandel Ganache 300
Whole Wheat Montazzoli Breakfast Vanilla-Scented Pears 302
Bread (Tarrolle) 268
Double-Cinnamon Apples 302
Montazzoli Breakfast Buns 268
Double-Cinnamon Apple Sauce 302
Praline Sticky Buns 270
Dulce de Leche 303
French Toast Baked in Maple Butter 271
Brown Sugar Glaze 303
Fruity Yogurt Smoothie 273
Bittersweet Chocolate Sauce 304
Mango-Stuf ed French Toast with Coconut
Bittersweet Chocolate Ganache Icing 304
Crunch and Maple Butter 273
Chocolate Glaze 304
Chocolate Lovers’ Cake 274
Whipped Cream Icing 304
Banana Spice Cake 276
Vanilla Bean Whipped Cream Icing 305
Banana-Macadamia Cake 277
Vanilla Bean Chantilly Cream 305
Banana–Chocolate Chip Cake 277
Chocolate Whipped Cream Icing 305
Montazzoli Chif on Cake 277
Raspberry Coulis 305
Chocolate Tiramisù Cake 278
recipe contents