Modern garde manger

818 Pages·2012·87.48 MB·English

by  Campbell

MODERN
GARDE
MANGER
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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).
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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).
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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
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recording, scanning, digitizing, taping, Web distribution, information networks,
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or information storage and retrieval systems, except as permitted under
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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).
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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.
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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).
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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).
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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.
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