DOCSLIB.ORG

Holiday Seasonal Favorites Private Events Corporate

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Holiday Seasonal Favorites Private Events Corporate HOLIDAY CORPORATE PR I VAT E EVENTS EVENTS SEASONAL FAVOR I T ES 550 Highland Street, Suite 103 | Frederick, MD 21701 | 301.663.8220 canapescatering.com The holidays are upon us. Nothing compares to the In the event that a product or ingredient is unavailable, enjoyment of celebrating with family and friends. we reserve the right to substitute for similar items of Make this time merrier and worry-free with a little help equal or greater quality. from Canapés. Fret not about a dry turkey, lumpy gravy or your donation to the office pot luck. Of Minimum orders are indicated under each category. For course you can do it yourself but why not leave the orders not meeting the minimum, a surcharge may be incurred. shopping, slaving over a hot stove, stress and most importantly, the clean up to us! DELIVERIES & PICK UPS Canapés is a highly regarded full-service catering and event planning company serving our clientele Thanksgiving: for three decades. Chef owned and quality driven, All orders must be received and confirmed by 4pm Canapés is known for unfailing consistency, organized on Monday, 20th November 2017. Orders must be attention to detail, creative exceptional food, picked up (or delivered) between 8am and 5pm on outstanding personalized service and imaginative Wednesday, 22nd November 2017. displays. This rare combination of elements is what sets Canapés apart from others motivating us to Christmas: create, conceptualize and complete your most All orders must be received and confirmed by 5pm on memorable affair. Tuesday, 19th December 2017. Orders must be picked up (or delivered) between 8am and noon on Sunday, 24th December 2017. GENERAL INFORMATION Canapés is a full-service catering firm. Our talented New Years: staff is delighted to work with you on your menu to suit All orders must be received and confirmed by 5pm on your needs. Please inquire about additional items that Tuesday, 26th December 2017. Orders must be picked may not appear on our menu lists. up (or delivered) between 8am and 3pm on Sunday, 31st December 2017. Inform your sales consultant of your dietary and allergy needs. Whether you require the entire menu Full service catered events can be arranged for New to be vegetarian, vegan, dairy-free and/or gluten- Year’s Eve. Our personnel rate is subject to a premium free or just personal portions prepared, it is our surcharge. pleasure to assist you in making all your guests feel attended to. Some dietary requests and substitutions Delivery may result in a pricing surcharge. Minimum delivery order $100. In this package, Canapés offers menus and a la carte items designed to assist you in entertaining at your best Delivery fees assessed are based on distance, event for the holidays. requirements and time of day. Cancellation requires a 48-hour notice. After this time, When placing an order, please inform our event cancellations will incur fees due to the customized consultant what time your event will be served, the nature of our food product. event location with specific directions and the contact person’s name and telephone number responsible for If severe weather conditions should affect a scheduled accepting the delivery. Upon delivery, the responsible event, pick-up or delivery, the cancellation and party will be required to sign the delivery invoice. rescheduling fees will be determined on a case by case basis. 1 | Canapés Holiday | canapescatering.com | 301.663.8220 PRESENTATION SYMBOLS Cold menu items are presented on disposable buffet- O = Organic style platters or tissue lined boxes ready to serve. Applies to the USDA guidelines for certified organic products. Warm menu items can be presented in aluminum containers ready to serve or refrigerated with V = Vegetarian re-heating instructions. No animal proteins, but includes eggs and dairy. A la Carte items and menus include appropriate Vv = Vegan standard disposables. Upgraded disposables are No animal proteins or byproducts. available. GF = Gluten-Free Canapés offers several presentation options. Our Contains no gluten. event consultants can assist you with the best delivery DF = Dairy-Free and service option. Contains no dairy or byproducts. ADDITIONAL EQUIPMENT To enhance your event, please inquire about pricing for upgraded disposables, linens, china, silverware, glassware, serving utensils, chafing dishes, etc. SERVICE PERSONNEL Canapés is closed on Thanksgiving Day, Christmas Day and New Year’s Day. Canapés employs a professional service and culinary staff. Please inquire with our event coordinators to assist with your personnel needs and availability of our staff for your event. “FOOD IS OUR COMMON GROUND. PAYMENT A UNIVERSAL EXPERIENCE.” Canapés accepts cash, checks and credit cards. -James Beard We accept MasterCard, Visa, Discover & American Express. All invoices must be reserved with a pre-authorized credit card number. Payment in full is required at the time of pick up (or prior to delivery). State sales tax is applied to all orders. Tax exempt organizations must provide certification. CONSUMER WARNING “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” 301.663.8220 | canapescatering.com | Canapés Holiday | 2 HOLIDAY CANAPÉS HOLIDAY MENU SELECTION Please inquire about chafing dish rental for warm items. Minimum Order: 6 Guests Holiday Menu I ......................................$20.00/person Holiday Menu III ....................................$24.00/person Rosemary Roasted Turkey Butternut Squash Bisque moist roasted whole brined turkey, sweet butter local roasted butternut squash & apples, mirepoix, basted, fresh rosemary, thyme, sage & seasonings fresh herbs, seasonings, candied bacon crumble Gravy & Cranberry Chutney Herbed Biscuits sherry accented savory turkey gravy and citrus whipped butter accented cranberry chutney Smoked Boneless Turkey Breast Old Fashioned Stuffing boneless turkey breast, fresh herbs, applewood onion, celery, sage, rosemary, thyme, parsley, smoked, sliced, giblet gravy & creamy mustard sauce seasonings, bread cubes, stock Pommes Anna Rosemary Garlic Whipped Potatoes baked golden wedges, thinly sliced potatoes, whipped yukon potatoes, rosemary garlic scented béchamel, butter & cheese buttery cream Roasted Autumn Vegetables Green Beans Almondine oven roasted, eggplant, butternut squash, zucchini, blanched, butter, sautéed & seasoned, toasted almond bell peppers, yellow onions, evoo, garlic, herbs, tossed seasonings Fresh Baked Breads whipped butter Holiday Menu IV ....................................$24.00/person Harvest Kale Salad Holiday Menu II .....................................$22.00/person baby kale, toasted hazelnuts, apple, shaved fennel, golden raisins, curry vinaigrette Turkey Scaloppini seasoned flour dusted boneless turkey breast, pan- Fresh Popovers seared, herb marsala sauce butter, jam Sweet Potato - Apple Hash Glazed Cornish Game Hens sweet, yukon & red potatoes, red onion, green onion, citrus & herb glaze, gastrique celery, apple, parsley, rosemary, thyme, stock Wild Rice Pilaf Pan Seared Haricot Verts & Sweet Carrots steamed wild & white rice, shallots, herbs, toasted sweet butter blanched french green beans & carrot almonds matchsticks, seasoned & sautéed Maple Spiced Roasted Vegetables Holiday Bistro Greens maple syrup & chipotle spiced coated sweet, gold & field greens & buttery spinach, toasted almonds, red potatoes, carrots & onion, roasted roasted spiced pepitas, cabernet poached pears, dried cranberries, cranberry stilton, balsamic raspberry vinaigrette Assorted Fresh Baked Bread Knots & Biscuits whipped butter 301.663.8220 | canapescatering.com | Canapés Holiday | 4 CANAPÉS HOLIDAY MENU SELECTION Please inquire about chafing dish rental for warm items. Minimum Order: 6 Guests Holiday Menu V ..................................... $26.00/person Holiday Menu VI ....................................$38.00/person Nuts n’ Berries Lobster Bisque spring greens, candied walnuts, pine nuts, dried puree of butter, mirepoix, tomato, cream, sherry, lobster cranberries, cherries, berries, chevre, honey basil stock, herbs, seasonings, lobster bits vinaigrette Challah Knots Muffins whipped butter carrot, banana nut, corn, whipped butter Roasted Carved Prime Rib of Beef Pork Roast marinated boneless rib roast, house seasoned, white wine, onion, cider, garlic, rosemary, roasted, flame seared & mirepoix bed braised creamy mustard sauce au jus, port shiitake, creamy horseradish, grated horseradish Whipped Sweet Potatoes whipped, citrus, brown sugar, butter, cinnamon & Signature Rosemary Garlic Whipped Potatoes nutmeg, crunchy pecan streusel whipped yukon potatoes, rosemary garlic scented buttery cream Brussels Sprouts blanched & pan-seared, sprout halves, garlic herb & Garlic, Gruyère & Cremini Bread Pudding balsamic butter, bacon muffin-sized savory & moist garlicky creamy butter, roasted cremini mushrooms and gooey gruyère bread Dried Fruit Compote puddings sautéed, apricot, prune, figs, cranberries & pears, brandy syrup Broccoli Au Gratin broccoli, onion, garlic, creamy cheese custard sauce, cheese (cheddar, gruyere or gouda), herbs & seasoning, golden panko topping Heirloom Carrots tri-colored heirloom carrots, sweet balsamic & thyme glaze, roasted 5 | Canapés Holiday | canapescatering.com | 301.663.8220 CANAPÉS SOUPS, BREADS, GRAVY & SAUCES À LA CARTE Minimum Order: 6 Guests CANAPÉS SOUPS CANAPÉS GRAVY & SAUCES Butternut Squash Bisque ...........................$16.50/quart Traditional Turkey Gravy ................................ $8.00/pint
Load more

Recommended publications
  • Hearty New Mexican Soups and Stews January, 2013 Original January, 2020 Updated Table of Contents Introduction
    Bernalillo County Extension January, 2013 Hearty New Mexican Soups and Stews January, 2013 Original January, 2020 Updated Table of Contents Introduction ........................................................ 1 Soup Safety .......................................................... 2 Freezing Soup ..................................................... 3 Thickening Soup ................................................. 4 Tips for Tasty Soups and Stew ........................... 5 Recipe for Soup or Sauce Mix (SOS)* ................ 6 Mushroom Soup* (using SOS Mix) ................... 7 Broccoli Cheese Soup* ....................................... 7 Veggie Stew* ........................................................ 8 New Mexico Green Chili Stew ............................. 9 Turkey Stew ........................................................ 10 Making Stock ...................................................... 11 Basic Chicken Stock ........................................... 12 Basic Beef Stock ................................................. 13 Chicken Tomatillo Soup .................................... 14 Potato Soup ........................................................ 15 Cream of Tomato Soup ...................................... 16 Split Pea Soup ..................................................... 17 Ham and Bean Soup ........................................... 18 Taco Soup ........................................................... 19 Ranch Style Stew ............................................... 20 Italian Vegetable
    [Show full text]
  • Holiday Tables in Puerto Rican Households Filled with Food, Family, Fun | Food | Lancasteronline.Com
    Holiday tables in Puerto Rican households filled with food, family, fun | Food | lancasteronline.com NEWSPAPER SUBSCRIPTION Renew Subscription Customer Care Center eEdition Newsletters Careers at LNP Advertise � 57° December 22, 2015 Holiday tables in Puerto Rican households filled with food, family, fun � Christina Maldonado-Coffey answers questions about pasteles, tembleque and more � � MARY ELLEN WRIGHT | Staff Writer Dec 9, 2015 Comments http://lancasteronline.com/...uerto-rican-households-filled-with-food-family/article_960e3c44-9e73-11e5-a86c-5f88667fa17d.html[12/22/2015 2:11:41 PM] Holiday tables in Puerto Rican households filled with food, family, fun | Food | lancasteronline.com � � � � � � In Puerto Rican households during the holidays, Christina Maldonado-Coffey says, meals are all about family. “Our holiday tradition is having family over,” she says. “Family is huge. Music. Food. Fun. We are a very proud people. We’re loud. We are a very celebratory people. “That’s just our culture. That’s the love. That’s the passion that we have.” Paired with that passion and love, Maldonado-Coffey adds, Puerto Rican cooks serve up dishes such as pasteles, arroz dulce and tembleque. Maldonado-Coffey, 40, runs her own catering company, Catering by Christina, out of the shared East Side Community Kitchen. She sells food based on Puerto Rican and other cuisines at her stand at Lancaster’s Central Market. After working for many years at the former Pfizer plant in Lititz, she trained at the Pennsylvania School of Culinary Arts at Lancaster’s YTI Career Institute before opening her own business five years ago. We asked Maldonado-Coffey about the Puerto Rican food served at Christmas and New Year’s celebrations.
    [Show full text]
  • Eindtermendocument EPI Unit H&T FS Niveau 4 14 Mei 2009
    Unit Educational Document Hospitality & For professional/vocational education at Tourism EPI Qualification: Associate of Science Degree Hospitality Management : Further Studies Educational level 4 Colegio Aruba August 2009 Educacion Profesional Intermedio 10 Colophon This is a publication of the Department of Education with regard to the professional related courses at Colegio EPI, Unit Hospitality and Tourism. Permission is granted to make copies of any article herein with the condition that the publisher is mentioned. Educational Standards Document of the Colegio EPI Unit Hospitality & Tourism Further Studies FS-Program Associate of Science in Hospitality Management Educational level 4 This document is effective from August 2009. This document has been prepared by Core-members: Mr. Johnny Dania Mrs. Jeanne Ecury Mrs. Reina Riley Mrs. Marcia Thiel Member of EPI Staff: Mrs. Astrid Thiel Unit Hospitality & Tourism; Further Studies Unit Managers and faculty. Address Colegio EPI unit Hospitality & Tourism Jupiterstraat # 22 525-8780 / 525-8781 [email protected] Accreditation by The Minister of Education ________________________________________ Publisher Department of Education Aruba, August 2009 Examenbureau Aruba Curriculumontwikkeling Belgiestraat 2 Belgiestraat 2 Tel: 5838684 Tel: 5838225 2 Index Page Prelude 4 Curriculum/ General Information 1. Overview of Degree Programs offered at Colegio EPI 5 2. Introduction and objectives of the Colegio EPI 6 3. Professional Education in Aruba 7 Content of unit Hospitality & Tourism 4. Qualification:
    [Show full text]
  • Department of Education SPTVE COOKERY 10 Preparing Stocks, Soups, And
    Department of Education SPTVE COOKERY 10 Preparing Stocks, Soups, and Sauces Module 1 JESUSA M. PALMA ESTELITA T. ROMANO Writers ELEANOR DESPUIG Validators 0 INTRODUCTION The Department of Education, Local Government, Division of Muntinlupa City and the respective schools collaborate to find solutions and interventions for the continuous learning to happen in times of pandemic. Cooperation among teachers, parents and students are expected and highly appreciated to achieve the academic and skills performance of our learners through the use of different modalities. One of these modalities is the modular approach. This module gives focus in Cookery 10, a specialization under Technical Vocational Education. There are four competencies and self-paced lessons with relevant activities and assessments anchored in Department of Education’s most essential learning competencies which will hone the knowledge, values and skills of the learners. HOW TO USE THIS MODULE Here are some reminders on how to use this module. 1. Answer the pretest before you proceed to the different activities. The pretest determines how much you know about the lessons and identifies the areas you ought to learn more. 2. This module contains pertinent information and activities. Go over the information and activities carefully. If you encounter problems, do not hesitate to consult your teacher for assistance through any form of communication except face to face until we are told to do so. Your parents may assist you in learning process or in some activities/task. 3. For every lesson/learning outcome, perform the enrichment activities to develop your knowledge and skills 4. After finishing the lessons and learning activities answer the self-check quizzes, assessment activities and post-test to determined how much you have learned.
    [Show full text]
  • Technique of the Quarter: Examining Sauces
    TECHNIQUE OF THE QUARTER: EXAMINING SAUCES Sauces are often considered one of the greatest tests of a chef’s skill. The successful pairing of a sauce with a food demonstrates technical expertise, an understanding of the food, and the ability to judge and evaluate a dish’s flavors, textures, and colors. THE PURPOSE OF SAUCES Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may also introduce textural and visual appeal. Sauces generally serve one or more of the following purposes. Introduce Complementary or Contrasting Flavors Sauces add flavor to a dish. That flavor can be similar to the flavor of the food you are serving it with. For instance, you might choose a velouté made with chicken stock to serve with a chicken breast dish and one made with shellfish stock to serve with a shrimp dish. Choosing a sauce with a similar base flavor tends to complement and intensify the flavor of the main item. On the other hand, you can choose a sauce that adds a contrasting flavor. A good example would be a red wine sauce that introduces some bright and acidic flavors to a dish that features beef. The contrast between rich, savory beef flavors and the sharp taste of the wine makes the beef stand out. Add Moisture A sauce can add moisture to naturally lean foods such as poultry, fish. A sauce can also compensate for the drying effect of certain cooking techniques, especially broiling, grilling, sautéing, and roasting. Grilled foods may be served with a warm butter emulsion sauce like béarnaise or with compound butter.
    [Show full text]
  • Cooking Terminology
    Cooking Terminology Mirepoix : In French cuisine, a Mirepoix (pronounced meer-PWAH), is a combination of onions, carrots, and celery. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics. Similar combinations of vegetables are known as holy trinity in Creole cooking, refogado in Portuguese, soffritto in Italian, and sofrito in Spanish. Sachet Bag: A piece of tied cheesecloth that contains herbs and spices. The cheesecloth bag is added to the pot when cooking stock, sauce, soup and stew for the purpose of adding flavor. Clarified butter: Anhydrous milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the different components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off. Clarified butter has a higher smoke point than regular butter and is, therefore, preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf life than fresh butter. Roux: A roux (pronounced roo or rue) is the base of any sauce. Simply put it is cooked flour and fat. But in truth it is so much more. The roux is what thickens the sauce. Without the roux a sauce could not exist, it would simply be soup or broth.
    [Show full text]
  • Edition 22 2019
    WINTER 2019 Sweet Potato, Beer and Cheese Bisque + Short Rib Sandwich Chef Chris Szymanski, Sysco Eastern Wisconsin + FRIED FISH IN FOCUS /P. 20 EASY V-DAY TRUFFLES /P. 12 THE LATEST FOODIE FORECAST /P. 10 TECH RESHAPES THE FRONT OF HOUSE /P. 24 The Pair SEVEN SOUPS AND SANDWICHES TO SERVE ALL WINTER Pride you canFreshness count you can on.trust. Today’s Catch, Tomorrow’s Supply. From the world’s oceans and premier aquaculture farms to the finest kitchens, Portico Pride offers specialty fresh and chilled seafood items. Products are carefully selected and produced with the integrity, care and workmanship that exemplify the standards of the Portico brand family. Contact your Marketing Associate to discover Portico Pride. portico pride.indd 1 11/29/18 9:12 AM IN THIS ISSUE Message From the Executive Editor Dear Valued Sysco Customers, We hope each of you enjoyed a prosperous holiday season and found time to celebrate with loved ones. We are excited about what is in store for the new year and how the trends for 2019 are aligning with the good work going on at Sysco. Wellness has been gaining momentum on the trend charts for years. Our new Sysco Simply health and wellness DEPARTMENTS platform helps opera- 2 WORLD OF SYSCO tors discover products Discover what makes Sysco’s seafood the freshest on the market, get that satisfy diet and to know one of our premier shrimp suppliers, see how Baker’s Source lifestyle preferences products can increase your flexibility across dayparts and learn about of today’s diners.
    [Show full text]
  • Global Cuisine, Chapter 1: the Americas
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 1: The Americas ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 1: The Americas SECTION 1 NORTH AMERICA North American cuisine is a melting pot, based upon the diversity of the natural resources of the continent and the variety of the native and immigrant populations. There is no single “American” flavor in the region from Canada to Mexico, Pacific to Atlantic. However, each region has traditional dishes, flavors, ingredients, and cooking methods. Each is worthy of attention. There are coastal zones with abundant seafood; Asian pockets with fusion influences; the vast mountains, plateaus, and plains with beef, wheat, potatoes, and corn; Southern cuisine with African influences; and Mexican food with both native and Spanish flavors, to name just a few. North American cuisine began with the Native Americans and soon fused with the first European settlers at Plymouth, so the Northeastern United
    [Show full text]
  • New Orleans-Style Shrimp Etouffee with Jasmine Rice
    New Orleans-Style Shrimp Etouffee with Jasmine Rice Etoufee (literally meaning “smothered”) is a popular Cajun and Creole dish popular in New Orleans and the Louisiana bayous. For the this simple, flavorful shrimp stew, you’ll be using a combination of bell pepper, onion and celery, sometimes called the “trinity” of Cajun and creole cuisine. These aromatic ingredients are used in the same way traditional French cuisine uses mirepoix, to establish a flavorful base for the dish. To this base you’ll add other traditional herbs and spices like fresh bay leaves and a special blend of Cajun seasoning. Ingredients 10 Ounces Peeled, Deveined Shrimp 3 Cloves Garlic 3 Scallions 1 Bunch Parsley 1 Green Bell Pepper 1 Stalk Celery 1 Yellow Onion ¾ Cup Jasmine Rice 2 ½ Tablespoons Flour 2 Tablespoons Butter 1 14.5-Ounce Can Diced Tomatoes 2 Fresh Bay Leaves ¼ Teaspoon Cajun Seasoning (Salt, Paprika, Garlic, Onion, Cayenne & Black Pepper) Makes 2 Servings About 550 Calories Per Serving www.blueapron.com Recipe #338 Instructions Prepare the ingredients: Cook the rice: Wash and dry the fresh produce. Remove the shrimp from the re- In a small pot, combine the rice, 1½ cups of water and a big frigerator to bring to room temperature. Peel and mince the garlic. pinch of salt. Heat to boiling on high, then cover, reduce the Thinly slice the scallions on angle, separating the white bottoms heat to low and simmer 10 to 12 minutes, or until all the water is and green tops. Pick the parsley leaves off the stems; roughly chop absorbed.
    [Show full text]
  • Rice and Beans
    The RANCHO GORDO EVERYDAY HOME COOK’S GUIDE TO RICE AND BEANS EASY AND DELICIOUS WAYS WITH EVERYONE’S FAVORITE COMPLETE PROTEIN PAIR RICE AND BEAN SALAD This is obviously more of a suggestion than a Rancho Gordo Vinaigrette In your salad bowl, make a paste with the salt and recipe. I never know what to do with leftover garlic. Add the mustard, oregano and vinegar. Mix 1 clove garlic, minced rice and if you’re using good brown rice, a salad well. Whisk in the olive oil slowly. is perfect. Adjust the bean and rice ratio to your 1 teaspoon salt Add the rest of the salad ingredients and gently liking but for me it’s about half and half. 1 teaspoon Dijon mustard 1 teaspoon Rancho Gordo Oregano Indio combine. The red of the pepper looks great but use any 2 tablespoons Rancho Gordo Pineapple Vinegar salad vegetables you like. 1/2 cup extra virgin olive oil 2 cups cooked brown rice 2 cups cooked Rancho Gordo Santa Maria Pinquito beans, well drained 1/2 white onion, sliced very thin 1/2 red bell pepper, chopped 1 stalk celery, diced 1 carrot, peeled and diced Salt to taste The RANCHO GORDO GUIDE TO RICE and BEANS. VISIT RANCHOGORDO.COM FOR MORE BEANS AND IDEAS. PUERTO RICAN HABICHUELAS Illyanna Maisonet is the creator of the blog 16 oz dried Rancho Gordo Ojo de Cabra, pinto or Rustle through the beans; you’re looking for pebbles EatGordaEat and the author of Gorda Eats: A Cranberry beans or shriveled looking beans to discard.
    [Show full text]
  • Mirepoix and Leftovers Soup
    Mirepoix and Leftovers Soup INGREDIENTS INGREDIENTS • 1 medium onion, about 8 ounces • Leftover meat or protein (roasted • 1 large carrot, about 4 ounces chicken, ham, etc.) • 2 celery ribs, about 4 ounces • Any hardy greens you have around, like • 1 tablespoon butter spinach, chard or kale • Canned corn (liquid included) INSTRUCTIONS • Leftover potatoes or rice (I used roasted potatoes) • Prepare your vegetables. Scrub and • 4 tbsp soy sauce rinse carrots and celery. Trim root ends • Juice from 1 lemon (about 3 tbsp) and tips. • 8 cups of water • Chop your vegetables. Roughly chop • Salt and pepper to taste onions, carrots, and celery according to your recipe. Use a smaller size for INSTRUCTIONS sautéed recipes, a medium size for soups or stews, and a larger size for • When the mirepoix has softened and stock or broth. looks translucent, deglaze the pan by • Cook your vegetables. Melt butter in a adding the soy sauce and the lemon sauté pan or skillet over medium-low juice. heat. Add vegetables, adjusting heat • Now add everything else except for the to keep them from browning. Cook, water. stirring occasionally, until soft and • Stir everything around to incorporate. translucent, about 10 minutes. • Add the water, bring to a boil, then reduce the heat to medium-low and let Mirepoix (pronunciation: meer-PWAH) is simmer for 20 min. the aromatic flavor base made by lightly • Taste, and add salt and pepper as you cooking onions, celery, and carrots. The see fit. vegetables are cooked slowly in butter or oil in order to coax out the flavors without browning or caramelizing them.
    [Show full text]
  • Stock (Fond De Cuisine)
    CHEFS https://cisock.wordpress.com/ STOCK (FOND DE CUISINE) FOND – Foundation or base. DE CUISINE- of cooking Stocks are highly flavoured liquid obtained by simmering for long time with the ingredients. It is normally prepared by simmering bones and vegetables in water to extract the flavour. The fat and bone marrow have to be removed from bones Starchy vegetables a has to be avoided. Bones and vegetables are placed in cold water and boil it. Simmer it and don’t allow to boil it will make the stock cloudy Removing the scum floating on the top of the stock by skimming DIFFERENT TYPES OF STOCK WHITE STOCK: white coloured stock that can be made of any kind of meat bones or vegetables that gave its name. The cooking time is 2 to 4 hrs Basic white stock (1Litre) White chicken stock- Fond de volaille blanc Bones 500gm Vegetable stock – Fond de legumes Mirepoix 100gm (2:1:1) Brown beef stock- Fond de bouef brun Bouquet garni 1 Sachet d’epics 1 White fish stock – fond de poisson blanc Water 2lit BROWN STOCK: The bones and vegetables are roasted with tomato puree before adding it to the cold water. The cooking time is 4 to 6 hrs Basic brown stock (2Litre) Bones 500gm Mirepoix 100gm (2:1:1) Bouquet garni 1 Sachet d’epics 1 Tomato puree 40gm Water 4lit FISH STOCK: Fish bones or seafood shells can be used. An acidic medium will be used either white wine or lemon juice. The cooking time is 20 minutes Basic fish stock (1Litre) Fish Bones/ shells 400gm Mirepoix 100gm (2:1:1) Bouquet garni 1 Sachet d’epics 1 White wine 200ml Water 1.5lit CHEFS https://cisock.wordpress.com/ CHEFS https://cisock.wordpress.com/ MIREPOIX- Roughly cut aromatic vegetables like Onion, Carrot & Celery in the ratio 2:1:1 WHITE MIREPOIX- Celery root, Leeks & turnip.
    [Show full text]