Gravlax (Cured Salmon)

Ingredients: 1 Fresh Salmon Fillet (Skin-On) Juice of 1 Lemon 2 oz. Grey Goose Vodka

Cheesecloth Cure Mix: 6 oz. / Weight Kosher Salt 2 oz. Brown Sugar 4 oz. Granulated Sugar 3 Tb. Cracked Black Pepper 1 Bunch Chopped Fresh Dill or Fennel Fronds

Procedure: - Remove pin bones from Salmon - Brush lemon juice & Vodka over salmon fillet - Mix cure ingredients and pack over salmon putting less on tail end. - Cover with chopped dill or fennel - Wrap the salmon loosely with cheesecloth or plastic wrap and place on perforated pan or sheet pan. Top with a second pan and press with small food cans. - Cure the salmon under refrigeration for 3 days. After day 3, gently scrape cure off of salmon. Slice as desired. - Garnish with Caviar, chopped red onion, egg white, capers if desired.

Parmesan Cup The quality of the parmesan cup depends greatly on quality of cheese used. We use here at TRCC, Reggiano Parmesan.

- Preheat oven to 325 Degrees F. - Place small baking mat (silplat) on cookie sheet - Place approximately 2 – 3 Tb. In circular pattern on mat. - Bake for approximately 8 – 10 minutes until cheese is caramel in color - Remove from oven and let rest only 3-4 minutes. At this point, place over bottom of small glass to form basket. When cool, remove from glass. - Use as desired

Duck Confit

In the preparation of duck confit, the leg is cured first (period of 3 days) and then gently cooked in its own fat. After this takes place, the meat is then placed in small containers and cover in its own fat.

Ingredients; Whole Duck, legs removed Kosher Salt Fresh Thyme Fresh Garlic Coarsely ground black pepper 1 qt. duck fat – place duck carcass in oven on 300 degrees F. and roast slowly for 2 hours. Strain the fat in pan for confit, the roasted bones can be used to make duck stock Water

- If duck was frozen, thaw under refrigeration for 1 – 2 days. - Remove breast from carcass, them remove legs - Duck breast can be refrigerated for several days until confit is completed - De-bone duck legs, and place skin side down in pan - Rub kosher salt, thyme, garlic, black pepper on skin, cover with plastic wrap and press with another pan. Cure for three days. - Remove the duck from pan on day three and rinse remaining cure

Heat the water & duck fat in small cooking vessel and bring to a simmer Place the cured legs in this liquid carefully, and cook in 300 Degree F oven for 3 hours Leg legs cool in fat and use as desired! Spring Roll, Salad, Entrée with Duck Breast, Classic French Cassoulet.

Chocolate-Hazelnut Parfait

Parfait- Delicate frozen dessert, lighter & less sweet than ice cream, made from a mixture of egg yolks and sugar syrup whipped to the ribbon stage, with the addition of whipped cream and desired flavoring. The American “parfait” most likely received its name because the tall serving glasses are similar in shape to the original parfait molds.

Ingredients: 1 2/3 cups granulated sugar ½ cup water 8 large egg yolks

2 Cups Mascarpone Cheese (Room Temperature)

1/2 lb. Bittersweet Chocolate (Melted) 1 Cups Hazelnut Paste ½ cup Toasted & Ground Hazelnuts 1/3 cup Frangelico

Procedure: - Combine the sugar and water in saucepan and stir to thoroughly moisten the - water. Bring to a boil. Continue boiling over medium heat, washing down the sides of the pot as needed to dissolve any sugar crystals. Cook until the suagr reaches the low end of the firm ball stage- approximately 242 degrees F (117 Degrees C) - Start beating the egg yolks at low speed in an electric mixer fitted with a wire whisk. Very slowly, pour the syrup into the yolks, gradually increasing the speed of the mixer. - When all the syrup has been added, continue beating at medium-high speed until the mixture is thick and cool. - Stir in the Hazelnut Paste, melted chocolate, mascarpone cheese & ground hazelnuts. Stir in Frangelico if desired! - Put in desired molds or glasses & Freeze! - Garnish before serving with whipped cream & chocolate sauce