RECIPE INDEX

A Duck Confi t and White Bean Hash Cake , Lobster, Small Seared, and Acar Jawa (Javanese Pickled Vegetables), with Cipollini Onion Marmalade, Vegetable, 523 598 498–499 Quesadillas, Shrimp and Avocado, 473 Aïoli, 36 Duck, Smoked Breast of, Niçoise-Style, Risotto Croquettes, 531 in Chicken , Grilled, with 467 Risotto and Pancetta Cakes with Sun- Pancetta and Arugula on Focaccia, Empanada, and Pepper, 464 Dried Tomato Pesto, 532 180 Empanadas, Pork Picadillo, 524 Cruda di Tonno, 458 Saffron, 36 Escabèche of Tuna, 459 Sea Scallops, Seared, with Artichokes Air-Dried Meats Foie Gras Mousse and Rhubarb and Peperonato, 477 , Basic, 234–235 Compote Barquettes, 564 Shrimp Cakes with Rémoulade Sauce, Beef, Roman-Style, 241 Foie Gras Roulade with Roasted Beet 474 Beef Jerky, 224–225 Salad and Smoked Duck Breast, 479 Shrimp with Garlic (Gambas al Ajillo), Pancetta, 240 Gnocchi di Ricotta, 471 569 Almond(s) Goat in Phyllo Dough, Herbed, Shrimp, Pickled, 541 in Empanadas, Pork Picadillo, 524 455 Shrimp Salad, Mango Curry, in Wonton -Fig Vinaigrette, 35 Gougères, 490 Cups, 552 Toasted, 571 Granité, Celery, 487 Smoked Salmon Mousse Barquettes, Toasted, Goat Cheese, Baked, with Granité, Cucumber, 487 500 Garden Lettuces, Roasted Figs, Granité, Lime, 489 Sorbet, Tomato-Basil, 489 Pears and, 147 Grape Leaves, Stuffed, 537 , 536 Ancho Chile(s) Grapes Rolled in Bleu de Bresse, 542 Strudel, Fennel and , 460 -Apricot Sauce, 65 Lobster and Truffl e Salad, 478 Strudel, Seafood, with Lobster-Infused with Feta, Whipped, 344, 345–346 Mussels with Olives (Mejillones al Estilo Oil, 462–463 Paste, 226 de Laredo), 568 Tartlets, Sun-Dried Tomato and Goat Pork Tenderloin, Chile-Rubbed, 226 Napoleon, Watermelon Gelée, Crab and Cheese, 504 in Romesco Sauce, Hazelnut, 63 Avocado, with Tomato Vinaigrette, Tartlets, Wild Mushroom, Creamed, 501 Anchovy Butter, 647 481 Tempura, Shrimp, 530 , Cajun, 281 Nuts, Spiced Mixed, 569 Tempura, Vegetable, 530 Appetizers/Hors d’Oeuvre. See also Oysters, Kumamoto, Spoon of, and Tomatoes, Marinated, with Mozzarella, Canapé(s); Dips and Spreads; Apple Mint Gelée, 563 466 Skewered Hors d’Oeuvre; Sushi Palmiers, Parmesan and , 492 Tomato Gelée and Crayfi sh, Shot Glass Almonds, Toasted, 571 Parmesan Crisps and Truffl ed Goat with, 555 Beef Carpaccio, 456 Cheese, 565 Tuna with Capers and Olive Oil, 541 BLT Hors d’Oeuvre, 502 Peanuts, Chili-Roasted, with Dried Tuna Tartare with Avocado Mousse and Camembert Crisps, 533 Cherries, 570 Chilled Tomato Soup, 556 Cashews, Spicy Curried, 570 Pecans, Candied, 571 Vegetable Appetizer, Grilled, with Cheese Sticks, 492 Phyllo Rolls, Asparagus, Prosciutto, and Balsamic Vinaigrette, 465 Chicken Cones, Hot and Crunchy, 566 Parmesan, 495 Wontons, Fried, 526–527 Crab Cakes, 549 Phyllo Triangles, Camembert and Dried Wontons, Steamed, with Shrimp, 529 Crabmeat Rolls with Infused PepperCOPYRIGHTED Apple and Fig, 534–535 MATERIALYorkshire Pudding with Duck Ragoût, Oils, Fried Ginger, and Tamari-Glazed Pissaladière, 522 496–497 Mushrooms, 476 , Goat Cheese, 520 Apple(s) Croquetas, 550 , Mini, 520 and , 294 Custard, Sage and Fava Bean, with Popovers, Stilton, Mini, 533 Chips, 154 Shaved Asparagus and Meyer Lemon Pork Belly, Crispy Braised, with French Chutney, 587 with Crispy Egg, 485–486 Lentils and Aged Balsamic Vinegar, Compote, Granny Smith, 592 Custard, Shallot, Roasted, 482 470–471 in Cucumber, Watercress, and Brie with Dates, Pancetta-Wrapped, Stuffed with Potato Crêpes with Crème Fraîche and Apricot Chutney on Walnut , Manchego Cheese and Mint, 511 Caviar, 540 199 Dim Sum with Chili Sauce, 551 Profi teroles, 493 Dried, and Camembert and Fig Phyllo Duck Confi t with Frisée and Roasted Profi teroles, Duck Rillettes in, 500 Triangles, 534–535 Shallot Vinaigrette, 468 Quail Eggs, and Lobster Medallion in Duck Confi t with Brie and, on a Champagne Emulsion, Spoon of, Baguette, 176 560

recipe index 685

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 685685 22/2/12/2/12 111:161:16 AMAM Apple(s), continued Mousse, Tuna Tartare with Chilled Basil -Endive Salad Wrapped in Prosciutto, Tomato Soup and, 556 Corona Bean Salad with, 133 109 in Seafood Cocktail, Mexican, 559 Oil (Basic Herb Oil), 607 Mint Gelée, Spoon of Kumamoto and Shrimp Quesadillas, 473 in Pâté Spice, 641 Oysters and, 563 Spinach, Baby, and Grapefruit Salad, 111 in Pesto, 52 Apple and Blood Sausage, 294 Spread, 164–165 in Pesto, Sun-Dried Tomato, 53 Apple Cider Vinaigrette, 29 Sushi Maki, 544, 545 in Tomato Salad, Marinated, 127 Apricot(s) Tomato, and Corn Salad, 148 -Tomato Sorbet, 489 -Ancho Barbecue Sauce, 65 Watermelon Gelée, and Crab Napoleon and Tomato Soup, Cold Roasted, 72 -Cherry Chutney, 585 with Tomato Vinaigrette, 481 Bean(s). See also Chickpeas; Haricots Verts; Chutney with Cucumber, Watercress, Lentil(s) and Brie on Walnut Bread, 199 B Black, and Papaya Salsa, 43 Relish, Dried, 589 Baba Ghanoush, 57 Black, Salad, 142 Artichoke(s) Bacon. See also Pancetta Borlotti, Red, Salad with Rosemary, 133 Caponata, 48 Avocado, Brie, Sprouts and Country Corona, Salad with Basil, 133 and Fennel Salad, 123 Bacon on Croissant, 198 Corona, Salad with Basil, and Grilled Lamb, Seared, and Mushroom Terrine, BLT Hors d’Oeuvre, 502 Baby Octopus, 150–151 342–343 in , Turkey, 181 Edamame Soup, Chilled, 76 in Portobello Mushroom Terrine, Grilled, in German Potato Salad, 130 Fava, in Falafel in Pita Pockets, 175 344–346 and Grape Confi t, 248 Fava, and Sage Custard with Shaved preparing/cutting, 661 Lamb Brochettes with Mint Pesto, 516 Asparagus and Meyer Lemon with Salad, Hearts of, 121 in Parson’s Garden Salad, 107 Crispy Egg, 485–486 Sea Scallops, Seared, with Peperonato Scallop Burgers, Mini, Bacon-Crusted, Green, in Pickled Vegetables, Javanese and, 477 164–165 (Acar Jawa), 598 Arugula and Shrimp, Barbecued, 503 Mixed, and Grain Salad, 134 , Grilled, with in Shrimp, Wrapped, with Asian White, and Duck Confi t Hash Cake with Pancetta and, on Focaccia, 180 Barbecue Sauce, 539 Cipollini Onion Marmalade, 498–499 Herb Salad, Spring, 108 Bacon, Smoked Beef Salad, Warm, of Hearty Greens, Blood Brown Sugar-Cured, 235 Air-Dried Roman-Style, 241 Oranges, and Tangerine-Pineapple Canadian, 235 Aspic, 67 Vinaigrette, 155 Dry Cure, Basic, 234–235 Bologna, 284 Asian(-Style) Honey-Cured, 235 Brine, Meat, Basic, 214 Barbecue Sauce, Wrapped Shrimp with, Maple-Cured, 235 Carpaccio, 456 539 Baguette(s). See also Bruschetta Chinese Skewered Bites, 528 Dipping Sauce, 54 in Bahn Saigon (Saigon Subs), 186–187 Corned, in , 173 Duck Breasts, Tea-Smoked Moulard, in , Curried Frankfurter, 283 232 Open-Faced, 189 in Garlic Sausage, French, 286 Duck Galantine, Roasted, 360 Duck Confi t with Apples and Brie on a, 176 , Mini, 164 Noodle Salad, Shrimp Terrine with, in Tuna with Capers and Olive Oil, 541 Jerky, 224–225 334–335 Bahn Saigon (Saigon Subs), 186–187 in Landjäger, 278–279 Asparagus Balsamic Vinaigrette, 27, 344–345 Meatballs with Chili Dipping Sauce, 513 in Couscous and Curried Vegetable Grilled Vegetable Appetizer with, 465 Negimaki, 515 Salad, 140 Port Wine, 27 , Brie, and Caramelized Onion Prosciutto, and Parmesan Phyllo Rolls, Balsamic Vinegar, Aged, Crispy Braised Sandwiches, 197 495 Pork Belly with French Lentils and, Sausage, Summer, 277 and Prosciutto Canapés, 505 470–471 Smoke-Roasted Sirloin of, 238 Shaved, and Meyer Lemon, Sage and Barbecue(d) Steak Tartare Canapé, 503 Fava Bean Custard with Crispy Egg Dry Rub, 239 Stock, White, 643 and, 485–486 Pork Butt, Carolina, 239 Tenderloin, Chile-Rubbed, 226 Aspic. See also Gelée Shrimp and Bacon, 503 Beer Mustard with Caraway Seeds, 582 Aspic, 67 Spice Mix, 638 Beet(s) Pâté Grand-Mère, 320 Barbecue Sauce Borscht, Chilled Clear, 82 Terrine of Roasted Pheasant, 348 Apricot-Ancho, 65 Chips, Vegetable, Assorted, 601 Terrine, Seared Lamb, Artichoke, and Asian, Wrapped Shrimp with, 539 Chutney, 586 Mushroom, 342–343 Southwestern, 66 and Horseradish Cure, Norwegian, 216 Avocado Barley-Lentil Burgers, Mini, with Fiery Fruit Salad, Roasted, 118 Brie, Sprouts, and Country Bacon on Salsa, 178–179 Salad, Roasted, Foie Gras Roulade with Croissant, 198 Barquettes Smoked Duck Breast and, 479 and Crab, Salad of, 144 Foie Gras Mousse and Rhubarb Spiced, in Smørrebrød Leverpostej, 323 Guacamole, 56 Compote, 564 Vinaigrette, 33 Smoked Salmon Mousse, 500

686 garde manger

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 686686 22/2/12/2/12 111:161:16 AMAM Bell Pepper(s). See Pepper(s); Red Poultry, Basic, 214 Fig and Prosciutto, 508 Pepper(s); Yellow Pepper(s) Rainbow Trout, Hot-Smoked, 228 Prosciutto and Melon, 507 Bisque, Coconut and Pineapple, Caribbean, Seafood, Basic, 214 Shrimp, Smoked, 192 81 in Shrimp, Smoked, and Lentil Terrine, Steak Tartare, 503 Black Bean 325–326 Candied Pecans, 571 Salad, 142 Brioche Cantaloupe Salsa, and Papaya, 43 Dough, 656 and Champagne Soup, Chilled, 79 Blitz Puff Pastry. See Puff Pastry, Blitz New England , 182 Prosciutto and Melon Canapé, 507 Blood Orange(s) Broccoli, in Pickled Vegetables, Javanese Capers Salad of Hearty Greens, Warm, (Acar Jawa), 598 Salmon, Marinated, with Fennel, Crème Tangerine-Pineapple Vinaigrette Brochettes. See also Skewered Hors Fraîche and, on Bread, and, 155 d’Oeuvres 196 Vinaigrette, 34 Lamb, with Mint Pesto, 516 in Tapenade, 60 Blood Sausage, Apple and, 294 Brown Sugar-Cured Bacon, 235 Tuna with Olive Oil and, 541 BLT Hors d’Oeuvre, 502 Bruschetta Caponata Blue Cheese Fig and Walnut, 191 Artichoke, 48 Dressing, Maytag, Reduced-Fat, 40 with Tomatoes, Oven-Roasted, and Eggplant, 49 Grapes Rolled in Bleu de Bresse, 542 Fontina, 190 Caraway (Seeds) Mousse, 512 Buffalo Chicken Salad, 149 Alpine-Style Cheese, -Flavored, 399 and Pecan Crackers, 604 Bulgur Beer Mustard with, 582 Bok Choy, in Dim Sum with Chili Sauce, 551 in Bean and Grain Salad, Mixed, 134 Caribbean Coconut and Pineapple Bisque, Bologna, 284 in Tabbouleh Salad, 131 81 , 284 Burgers, Mini Carolina Barbecued Pork Butt, 239 Borlotti Bean Salad, Red, with Rosemary, Hamburgers, 164 Carpaccio, Beef, 456 133 Lentil-Barley, with Fiery Fruit Salsa, Carrot(s) Borscht, Chilled Clear, 82 178–179 in Buffalo Chicken Salad, 149 Bourbon-Smoked Turkey Breast, 230 Mushroom, with Caramelized Onions, Chips, Assorted Vegetable, 601 166–167 in Coleslaw, 126 Fine Swiss, 287 Scallop, Bacon-Crusted, 164–165 in Court Bouillon, 560, 645 German, 272 Butter(s) Pickled Vegetables, Javanese (Acar , 291 Anchovy, 647 Jawa), 598 , 665 Garlic and Parsley Compound, 63 in Soba Noodle Salad, 139 breading procedure, standard, 665 Horseradish, 647 Soup, Cold, 73 Bread Dough Roquefort, and Red Pear Tea in Sushi Maki, 544, 545 Brioche, 656 Sandwiches, 193 in Vegetable Stock, 642 Focaccia, 654 Butternut Squash, in Panzanella Salad, Fall, Cashews, Spicy Curried, 570 Pita, Whole Wheat, 657 136 Caulifl ower Bread Pudding, 246–247 in Couscous and Curried Vegetable . See Bruschetta; Crackers; C Salad, 140 Croutons; Sandwich(es) Cabbage in Pickled Vegetables, Javanese (Acar Bread Salad Coleslaw, 126 Jawa), 598 Fattoush, 135 in Dim Sum with Chili Sauce, 551 Caviar Panzanella, Fall, 136 in Israeli Couscous and Heirloom Grains, Faux, 70 Peanut, Georgia, 110 132 Potato Crêpes with Crème Fraîche and, , 268 Slaw, Mango, 566 540 Brie in Vegetable Stock, 642 Celeriac Crisps, 606 Avocado, Sprouts, and Country Bacon on in Wontons, Fried, 526–527 Celery Croissant, 198 Caesar Salad, 114 in Court Bouillon, 560 BLT Hors d’Oeuvre, 502 Cajun(-Style) Granité, 487 Cucumber, and Watercress with Apricot Andouille Sausage, 281 in Vegetable Stock, 642 Chutney on Walnut Bread, 199 Smoked Pork (Tasso), 236 , 59 Duck Confi t with Apples and, on a Spice Blend, 639 Champagne Baguette, 176 Spice Mix, 281 and Cantaloupe Soup, Chilled, 79 Roast Beef, and Caramelized Onion Camembert, 390–391 Emulsion, Quail Eggs and Lobster Sandwiches, 197 Apple, Dried, and Fig Phyllo Triangles, Medallion in, Spoon of, 560 Brine 534–535 Chaud-Froid Sauce, 67 Duck, 231 Crisps, 533 Cheddar Fish, Basic, 215 Canadian Bacon, 235 in Avocado, Tomato, and Corn Salad 148 Meat, Beef and Pork, 214 Canapé(s) and Walnut Icebox Crackers, 604 in Pickles, Half-Sour, 594 Asparagus and Prosciutto, 505

recipe index 687

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 687687 22/2/12/2/12 111:161:16 AMAM Cheese. See also Cheese making; specifi c Chicken Liver Cilantro Pâté, 322 in Black Bean Salad, 142 Cervelle de Canut, 59 Pâté de Campagne, 321 in Green Papaya Salad, 186 Croque Madame, 167 Pâté Grand-Mère, 320 in Pico de Gallo, Chipotle, 45 , 167 Pâté, Smoked, 322 in Salsa Fresca, 45 Croutons, 666 in Smørrebrød Leverpostej, 323 in Salsa Verde, 42 Gougères, 490 Chickpeas in Tomato Pâté Dough, 650 with, 271 in Bean and Grain Salad, Mixed, 134 Cinnamon Monte Cristo, 167 in Curried Vegetable and Couscous Oil, 608 in Muffuletta, 188 Salad, 140 Pork Pâté, Vietnamese, 186 Quesadillas, Shrimp and Avocado, 473 in Hummus, 60 in Quatre Épices, 639 in Reuben Sandwich, 173 Chile(s). See also Ancho Chile(s); Chipotle; Cipollini Onion Marmalade, 499 Sticks, 492 Jalapeño(s); Poblano in Mini Pizzas, 520–521 Cheese making Chutney, Red Chile, 585 Citrus Dry Cure, 227 Alpine-Style Cheese, 398–399 Dipping Sauce, Chili, Meatballs with, Citrus Oil, Basic, 607 Alpine-Style Cheese, Caraway-Flavored, 513 Club Sandwich, Turkey, 181 399 Dried, in Curry Powder, 640 Cocktail Sauce, 53 Camembert, 390–391 dried, toasting, 663 Coconut and Pineapple Bisque, Caribbean, Crème Fraîche, 389 Fruit Salsa, Fiery, 178 81 Farmhouse-Aged Cheese, 392 Mustard, Green Chile, Southwestern Coleslaw, 126 Farmhouse-Aged Cheese, Peppered, Spicy, 580 Colombian Chorizo, 282 392 in Papaya Salad, Green, Thai-Style, 143 Compote Fromage Blanc, 388 Paste, 226 Apple, Granny Smith, 592 Goat’s Milk Cheese, Fresh, Semi-Lactic- in Salsa Verde, 42 Pear, Bartlett, 592 Set, 393 Sauce, Chili, 551 Quince, 592 Mascarpone, 390 Sausage, Green Chile, 269 Red Pepper, Roasted, 592 Mozzarella, 394–395 Tenderloin, -Rubbed, 226 Rhubarb, 591 Ricotta, 386–387 Chili-Roasted Peanuts with Dried Cherries, Rhubarb, and Foie Gras Mousse Tomme-Style Cheese, 396–397 570 Barquettes, 564 Cherry(ies) Chinese Five-Spice Powder, 638 Confi t. See also Duck Confi t -Apricot Chutney, 585 Chinese Skewered Bites, 528 Bacon and Grape, 248 Dried, Chili-Roasted Peanuts with, 570 Chipolata, 287 Confi ture, Red Onion, 591 Dried, Pistachios, and Duck Terrine, 330 Chipotle Corn Pickled, 595 in Barbecue Sauce, Southwestern, 66 Avocado, and Tomato Salad, 148 Soup, Chilled, Morello Cherry, 80 in Pico de Gallo, 45 Roasted, and Tomato Salad, 125 Cherry Tomato(es) -Sherry Vinaigrette, 31 Corned Beef, in Reuben Sandwich, 173 in Avocado, Tomato, and Corn, 148 -Sherry Vinaigrette, in Avocado, Corona Bean Salad with Basil, 133 in Chicken Salad, Southern Fried, 157 Tomato, and Corn Salad, 148 and Grilled Baby Octopus, 150–151 in Greek Salad with Feta Cheese and Chips Coulis Whole Wheat Pita, 113 Apple, 154 Red Pepper, 64 Vinaigrette, 32 Vegetable, Assorted, 601 Red Pepper, Roasted, 64 Chicken Chive(s) Country-Style Terrine, 356 Chinese Skewered Bites, 528 Fines Herbes, 640 Court Bouillon, 560, 645 Cones, Hot and Crunchy, 566 in Green Goddess Dressing, 38 Vinegar, 645 Croque Madame, 167 Herb Salad, Spring, 108 Couscous Galantine, 363 Oil, 607 and Curried Vegetable Salad, 140 in Mushroom Terrine, 347 Chorizo Israeli, and Heirloom Grains, 132 Rillettes, Smoked, 249 Colombian, 282 Crab(meat) Salad, Buffalo, 149 Dried, 297 and Avocado, Salad of, 144 Salad, Crème Fraîche, 143 and Fennel Strudel, 460–461 Cakes, 154, 549 Salad, Southern Fried, 157 Chutney Rolls with Infused Pepper Oils, Sandwiches, Salad, Curried Open-Faced, Apple, 587 Fried Ginger, and Tamari-Glazed 189 Apricot-Cherry, 585 Mushrooms, 476 Sandwich, Grilled, with Pancetta and Apricot, with Cucumber, Watercress, Salad, Peekytoe, with Yuzu Gelée, Arugula on Focaccia, 180 and Brie on Walnut Bread, 199 154–155 Sausage, and Vegetable, 290 Beet, 586 Sandwich, Soft-Shell, 168 Stock, 643 Chile, Red, 585 Seafood Cocktail, Mexican, 559 Terrine, and Crayfi sh, 337 Mango, 552 Watermelon Gelée, and Avocado Terrine, and Foie Gras, in Gelée, 340 Mango, Spicy, 584 Napoleon with Tomato Vinaigrette, Terrine, Poached, 349 Papaya, 588 481

688 garde manger

19_9780470587805-bindex.indd 688 2/7/12 10:03 AM Crackers Pickle Chips, Sweet, 593 Dips and Spreads. See also Butter(s); Blue Cheese and Pecan, 604 Pickled Vegetables, Javanese (Acar Rillettes Cheddar and Walnut Icebox, 604 Jawa), 598 Avocado, 164–165 Pepper Jack and Oregano, 602 Pickles, 597 Baba Ghanoush, 57 Sesame, 603 Pickles, Dill (Fresh-Pack Dill Pickles), Cervelle de Canut, 59 Cranberry(ies) 596 Guacamole, 56 Mustard, Dried, 582 Pickles, Half-Sour, 594 Hummus, 60 in Panzanella Salad, Fall, 136 Soup with Dill, Leeks, and Shrimp, Mousse, Blue Cheese, 512 Relish, 589 Chilled, 69 Mousse, Goat Cheese, 512 Crayfi sh Sushi Maki, 544, 545 Mousse, Smoked Trout, 512 and Chicken Terrine, 337 , 194 Muhammara, 62 Strudel, Seafood, with Lobster-Infused Watercress, and Brie with Apricot Tapenade, 60 Oil, 462–463 Chutney on Walnut Bread, 199 Dough. See also Bread Dough; Pasta Dough; and Tomato Gelée, Shot Glass with, 555 Yogurt Sauce, 41 Pâté Dough Cream(ed), Creamy. See also Crème Fraîche Cuisson, 121 Crackers, Pepper Jack and Oregano, 602 Black Pepper Dressing, 39 Cumberland Sauce, 54 Crackers, Sesame, 603 Chaud-Froid Sauce, 67 Cure Mix. See also Dry Cure Empanada, 464, 524 Wild Mushroom Tartlets, 501 Beet and Horseradish, Norwegian, 216 Gougères, 490 Crème Fraîche, 389 Bologna, 284 Phyllo, Herbed Goat Cheese in, 455 Chicken Salad, 143 Bratwurst, Fine Swiss, 287 Pizza, 520 in Crab and Avocado, Salad of, 144 Braunschweiger, 291 Pissaladière, 522 in Cucumber Tea Sandwich, 194 Chicken and Vegetable Sausage, 290 Profi teroles, 493 Potato Crèpes with Caviar and, 540 Duck Confi t, 244–245 Puff, Blitz, 652 Salmon, Marinated, with Fennel, Capers Frankfurter, 283 Tart, 651 and, on Pumpernickel Bread, 196 Garlic Sausage, French, 286 Dressing(s). See also Vinaigrette in Smoked Salmon Tea Sandwich, 192 Gravlax, 215 Black Pepper, Creamy, 39 in Watercress Tea Sandwich, 194 , 288–289 Blue Cheese, Maytag, Reduced-Fat, 40 Creole Honey-Mustard Sauce, 38 Salmon, Pastrami-Cured, 218 Green Goddess, 38 Crêpes, Potato, with Crème Fraîche and Sardines, 242 Ranch, Reduced-Fat, 40 Caviar, 540 Curry(ied) Roquefort, 39 Crisp(s) Cashews, Spicy, 570 Russian, 37 Camembert, 533 Chicken Salad Sandwiches, Open-Faced, Thousand Island, 37 Celeriac, 606 189 Dry Cure Parmesan, 664 Onion Relish, 590 Bacon, Basic, 234–235 Parmesan, and Truffl ed Goat Cheese, Powder, 640 Beef Jerky, 224–225 565 Shrimp Salad, Mango, in Wonton Cups, Citrus-Scented, Hot-Smoked Sturgeon, Parsnip, 606 552 227 Potato, 606 Vinaigrette, 30 Pancetta, 240 Croissant, Avocado, Brie, Sprouts and Vinaigrette, Guava-, 34 Salmon, Fennel-Cured, 222 Country Bacon on, 198 Custard Smoked Salmon, 220–221 Croque Madame, 167 Sage and Fava Bean, with Shaved Smoked Salmon, Southwest-Style, 223 Croque Monsieur, 167 Asparagus and Meyer Lemon with Dry Rub, Barbecue, 239 Croquetas, 550 Crispy Egg, 485–486 Duck Croquettes, Risotto, 531 Shallot, Roasted, 482 Brine, 231 Croutons Galantine, Roasted Asian, 360 Cheese, 666 D Ragoût, Yorkshire Pudding with, Garlic-Flavored, 666 Dates, Pancetta-Wrapped, Stuffed with 496–497 Herb-Flavored, 666 Manchego Cheese and Mint, 511 rendering fats, 664 Plain, 666 Dill(ed) Rillettes, 249 Cucumber(s) Cucumber Soup, Chilled, with Leeks, Rillettes, in Profi teroles, 500 in Buffalo Chicken Salad, 149 Shrimp and, 69 Sausage, 286 in Crab Salad, Peekytoe, with Yuzu in Gravlax, 215 Sausage, and Foie Gras, 295 Gelée, 154–155 Pickles (Fresh-Pack), 596 Stock, White, 643 Cups, Scallop Seviche in, 543 in Pickles, Half-Sour, 594 Terrine, Pistachios, Dried Cherry and, in Fattoush, 135 Dim Sum with Chili Sauce, 551 330 in Gazpacho Andalusia, 68 Dipping Sauce Terrine, Smoked Ham and, 324 Granité, 487 Asian-Style, 54 Duck Confi t, 244–245 in Greek Salad with Feta Cheese and Chili, Meatballs with, 513 with Apples and Brie on a Baguette, 176 Whole Wheat Pita, 113 Peanut, 55 with Frisée and Roasted Shallot in Israeli Couscous and Heirloom Grains, Vinaigrette, 468 132

recipe index 689

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 689689 22/2/12/2/12 111:161:16 AMAM Duck Confi t, continued and Sage Custard with Shaved Fontina Pecan-Crusted, with Bread Pudding and Asparagus and Meyer Lemon with Bruschetta with Oven-Roasted Baby Spinach Salad with Shallot- Crispy Egg, 485–486 Tomatoes and, 190 Garlic Vinaigrette, 246–247 Fennel in Risotto Croquettes, 531 and White Bean Hash Cake with Cipollini and Chorizo Strudel, 460–461 Frankfurter, 283 Onion Marmalade, 498–499 in Couscous and Curried Vegetable Reduced-Fat, 283 Duck, Smoked, 231 Salad, 140 French Garlic Sausage, 286 Breast, Foie Gras Roulade with Roasted Grilled, Salad, 123 Frisée Beet Salad and, 479 and Persimmon Salad, 123 Apple-Endive, Wrapped in Prosciutto, Breast of, Niçoise-Style, 467 Salmon, -Cured, 222 109 Breasts, Moulard, Asian-Style Tea- Salmon, Marinated, with Capers, Crème Corona Bean and Grilled Baby Octopus Smoked, 232 Fraîche and, on Pumpernickel Bread, Salad, 150–151 and Malfatti Salad, 156 196 Duck Confi t with Roasted Shallot Sausage, 280 Shaved, and Artichoke Salad, 123 Vinaigrette and, 468 Tart, 469 Shaved, and Persimmon Salad, 123 Parson’s Garden Salad, 107 Shaved, and Potato Salad, Roasted, 119 Salad, Warm, of Hearty Greens, Blood E Shaved, Salad, 123 Oranges, and Tangerine-Pineapple Edamame Soup, Chilled, 76 Feta Vinaigrette, 155 Egg(s). See also Quail Eggs Greek Salad with Whole Wheat Pita Fromage Blanc, 388 Crispy, Sage and Fava Bean Custard and, 113 in Cervelle de Canut, 59 with Shaved Asparagus and Meyer in Mediterranean Salad Sandwich, 189 Fruit(s). See also specifi c fruits Lemon with, 485–486 in Spanakopita, 536 Citrus Dry Cure, 227 in Croque Madame, 167 Whipped, with Ancho Chile, 344, Citrus Oil, Basic, 607 in Monte Cristo, 167 345–346 dried, plumping, 662 in , 185 Fig(s) Salsa, Fiery, 178 Tea Sandwich, , 192 -Almond Vinaigrette, 35 in Thousand Island Dressing, 37 Camembert and Dried Apple Phyllo G Eggplant Triangles, 534–535 Galantine Baba Ghanoush, 57 and Prosciutto Canapés, 508 Chicken, 363 Caponata, 49 Roasted, Goat Cheese, Baked, with Duck, Roasted Asian, 360 Filling, Marinated, 172 Garden Lettuces, Pears, Toasted Gambas al Ajillo (Shrimp with Garlic), 569 and Prosciutto , 171 Almonds and, 147 Garlic Vegetable Appetizer, Grilled, with and Walnut Bruschetta, 191 Aïoli, 36 Balsamic Vinaigrette, 465 Fines Herbes, 640 Croutons, -Flavored, 666 Vegetable Terrine, Roasted, and Goat Fish. See also Salmon; Tuna and Parsley Compound Butter, 63 Cheese, 352 Anchovy Butter, 647 , 658 Emmentaler Cheese, in Croque Madame, Brine, Basic, 215 Sausage, 296 167 Sardines, Cured, 242 Sausage, French, 286 Empanada(s) Sausage, Seafood, 293 -Shallot Vinaigrette, Baby Spinach Pork and Pepper, 464 Stock, 645 Salad with, 246–247 Pork Picadillo, 524 Sushi Maki, 544, 545 Shrimp with (Gambas al Ajillo), 569 Emulsion Fish, Smoked. See also Salmon, Smoked in Sofrito, 51 Champagne, Quail Eggs and Lobster Sturgeon, Hot-Smoked, Citrus-Scented, Vinegar, -Rosemary, 609 Medallion in, Spoon of, 560 227 Gazpacho Andalusia, 68 in Country-Style Terrine, 356 Trout Mousse, 512 Gelée. See also Aspic Grapefruit, 35 Focaccia, 654 Apple Mint, Spoon of Kumamoto Grapefruit, Lobster Salad with Tarragon Chicken Sandwich, Grilled, with Oysters and, 563 Oil and, 152 Pancetta and Arugula on, 180 Chicken and Foie Gras Terrine in, 340 Endive-Apple Salad Wrapped in Prosciutto, in Muffuletta, 188 Ruby Port, 67 109 Foie Gras Tomato, and Crayfi sh, Shot Glass with, Escabèche of Tuna, 459 in Bread Pudding, 246–247 555 Espuma, 154–155 and Chicken Terrine in Gelée, 340 Watermelon, Crab, and Avocado and Duck Sausage, 295 Napoleon with Tomato Vinaigrette, F Mousse and Rhubarb Compote 481 Falafel in Pita Pockets, 175 Barquettes, 564 Yuzu, Peekytoe Crab Salad with, Fats, rendering, 664 Pâté de Campagne, 321 154–155 Fattoush, 135 Roulade, 354 Georgia Peanut Salad, 110 Fava Bean(s) Roulade with Roasted Beet Salad and German Bratwurst, 272 Falafel in Pita Pockets, 175 Smoked Duck Breast, 479 German Potato Salad, 130 Terrine, 354–355 Ginger Terrine, Sweetbread and, 357 in Curry Vinaigrette, 30

690 garde manger

19_9780470587805-bindex.indd 690 2/7/12 10:03 AM Fried, Crabmeat Rolls with Infused H J Pepper Oils, Tamari-Glazed Ham. See also Prosciutto Jalapeño(s) Mushrooms and, 476 Bologna, 284 in Empanadas, Pork Picadillo, 524 Pickled, 597 in Croque Monsieur, 167 in Green Papaya Salad, 186 Pickled, Salsa, 46 in Croquetas, 550 in Mango Slaw, 566 in Quatre Épices, 639 in , 285 in Mustard, Spicy Green Chile, Salsa, 334, 335 Serrano-Wrapped Shrimp, 503 Southwestern, 580 Glace de Viande, 644 Hamburgers, Mini, 164 in Pan Bagnat, 185 Glace de Volaille, 643 Ham, Smoked in Papaya and Black Bean Salsa, 43 Gnocchi di Ricotta, 471 and Duck Terrine, 324 in Peanut Sauce, 55 Goat Cheese Hocks, 233 in Pickled Vegetables, Javanese (Acar Baked, with Garden Lettuces, Roasted Whole, 237 Jawa), 598 Figs, Pears, and Toasted Almonds, 147 Haricots Verts in Poblano Salsa, Smoked, 47 Fresh, Semi-Lactic-Set, 393 in Duck, Smoked Breast of, Niçoise- in Salsa Cruda, 458 Mousse, 512 Style, 467 Sausage, Green Chile, 269 in Phyllo Dough, Herbed, 455 with Prosciutto and Gruyère, 122 in Yellow Pepper Ketchup, 584 Pizza, 520 with Walnut and Red Wine Vinaigrette, Javanese Pickled Vegetables (Acar Jawa), and Sun-Dried Tomato Tartlets, 504 122 598 Truffl ed, and Parmesan Crisps, 565 Harissa, 593 Jerky, Beef, 224–225 and Vegetable Terrine, Roasted, 352 in , 273 Goose, rendering fats, 664 Hazelnut K Gougères, 490 -Oregano Vinaigrette, 30 Kassler , 275 Grain(s). See also specifi c grains Romesco Sauce, 63 Kebobs. See Skewered Hors d’Oeuvre Heirloom, Israeli Couscous and, 132 Herb(s), Herbed. See also specifi c herbs Ketchup and Mixed Bean Salad, 134 Cervelle de Canut, 59 Tomato, 583 Granité Croutons, -Flavored, 666 Yellow Pepper, 584 Celery, 487 Fines Herbes, 640 Kielbasa Krakowska, 285 Cucumber, 487 Goat Cheese in Phyllo Dough, 455 Kombu, in Sushi Rice, 548 Lime, 79, 489 Herbes de Provence, 642 Grape(s) Oil, Basic, 607 L and Bacon Confi t, 248 -Potato Soup with Lobster, Chilled, 75 Lamb in Chicken, Salad, Crème Fraîche, 143 Salad, Spring, 108 Brochettes with Mint Pesto, 516 in Peanut Salad, Georgia, 110 Sirloin of Beef, Smoke-Roasted, 238 Meatballs with Chili Dipping Sauce, 513 Pickled, 595 Heywood’s Mustard, 580 Merguez, 273 Rolled in Bleu de Bresse, 542 Honey Sausage, Spicy, 276 Grapefruit -Cured Bacon, 235 Terrine, Seared Lamb, Artichoke, and Emulsion, 35 -Mustard Sauce, Creole, 38 Mushroom, 342–343 Emulsion, Lobster Salad with Tarragon Honeydew, in Prosciutto and Melon Canapé, Landjäger, 278–279 Oil and, 152 507 Lavender fl owers, in Herbes de Provence, Salsa, 46 Hors d’Oeuvre. See Appetizers/Hors 642 Spinach, Baby, and Avocado Salad, 111 d’Oeuvre Leek(s) Grape Leaves, Stuffed, 537 Horseradish in Court Bouillon, 560 Gravlax, 215 and Beet Cure, Norwegian, 216 Cucumber Soup with Dill, Shrimp and, Salmon, Marinated, with Fennel, Capers, Butter, 647 Chilled, 69 and Crème Fraîche on Pumpernickel in Mustard Sauce, Swedish, 583 preparing, 662 Bread, 196 Hot Sauce, 149 in Vegetable Stock, 642 Southwestern-Style, 215 Huckleberry Sauce, 64 in Vichyssoise, 75 Greek Salad with Feta Cheese and Whole Hummus, 60 Lemon(s) Wheat Pita, 113 in Mediterranean Salad Sandwich, 189 Cuisson, 121 Green Beans. See also Haricots Verts in Cumberland Sauce, 54 in Pickled Vegetables, Javanese (Acar I Meyer Lemon and Shaved Asparagus, Jawa), 598 Inari Sushi, 544 Sage and Fava Bean Custard with Green Goddess Dressing, 38 Israeli Couscous and Heirloom Grains, 132 Crispy Egg and, 485–486 Green Mayonnaise (Sauce Verte), 36 Italian Sausage and Salmon Terrine, Poached, 350 Green Pepper(s). See Pepper(s) with Cheese, 271 Vinaigrette, 34 Greens. See specifi c greens Hot, 271 Vinaigrette, Parsley, 29 Gruyère Low-Fat, 271 Lentil(s) in Gougères, 490 Spice Blend, Hot, 641 -Barley Burgers, Mini, with Fiery Fruit Haricots Verts with Prosciutto and, 122 Sweet, 271 Salsa, 178–179 Guacamole, 56 in Bean and Grain Salad, Mixed, 134 Guava-Curry Vinaigrette, 34

recipe index 691

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 691691 22/2/12/2/12 111:161:16 AMAM Lentil(s), continued Cipollini Onion, 499 Mortadella, 288–289 in Israeli Couscous and Heirloom Grains, Cipollini Onion, in Mini Pizzas, 520–521 in Muffuletta, 188 132 Mascarpone, 390 Moulard Duck Breasts, Asian-Style Tea- Pork Belly, Crispy Braised, with Aged in Fig and Prosciutto Canapés, 508 Smoked, 232 Balsamic Vinegar and French Lentils, in Prosciutto and Melon Canapé, 507 Mousse 470–471 Mayonnaise Avocado, Tuna Tartare with Chilled Salad, and Walnut, 131 Aïoli, 36 Tomato Soup and, 556 Terrine, and Smoked Shrimp, 325–327 Aïoli, Saffron, 36 Blue Cheese, 512 Lettuce. See Mesclun Lettuce Mix; specfi c Basic, 36 Duck, Smoked, Tart, 469 lettuces Green (Sauce Verte), 36 Foie Gras, and Rhubarb Compote Lime Dressing, Reduced- Barquettes, 564 Granité, 79, 489 Fat, 40 Goat Cheese, 512 -Mango Salsa, 43 Meatballs with Chili Dipping Sauce, 513 Salmon, Smoked, and Smoked Salmon Liver. See also Chicken Liver; Foie Gras Meat Brine, Basic, Beef and Pork, 214 Terrine, 329 Braunschweiger, 291 Meat, Smoked. See also Bacon, Smoked; Smoked Salmon Barquettes, 500 Kassler Liverwurst, 275 Ham, Smoked; Pork, Smoked; Smoked Trout, 512 Liverwurst, Kassler, 275 Sausage, Mousseline Lobster Smoked Chicken and Crayfi sh Terrine, 337 cooked, shelling, 666 Sirloin of Beef, Smoke-Roasted, 238 Lobster and Summer Vegetable Terrine, and Mâche with Potato Salad and Tenderloin, Chile-Rubbed, 226 333 Vegetable Juice, 116–117 Mediterranean Pork Tenderloin Roulade, 361 Medallion and Quail Eggs in Champagne Potato Salad, 128 Seafood, 293 Emulsion, Spoon of, 560 Potato Salad with Mussels, 128 Shrimp Terrine with Noodle Salad, 334 Oil, -Infused, 648 Salad Sandwich, 189 Sweetbread and Foie Gras Terrine, 357 Oil, -Infused, Seafood Strudel with, Seafood Terrine, 336 Mozzarella, 394–395 462–463 Mejillones al Estilo de Laredo (Mussels with Prosciutto, and Roasted Tomato Terrine, Potato-Herb Soup with, Chilled, 75 Olives), 568 353 Quesadillas, Small Seared Lobster and Melon in Spanakopita, 536 Vegetable, 523 Cantaloupe and Champagne Soup, with Tomatoes, Marinated, 466 Roll, New England, 182 Chilled, 79 Muffuletta, 188 Salad with Grapefruit Emulsion and and Prosciutto Canapé, 507 Muhammara, 62 Tarragon Oil, 152 Watermelon Gelée, Crab, and Avocado Mushroom(s). See also Portobello Salad, and Truffl e, 478 Napoleon with Tomato Vinaigrette, Mushroom(s); Shiitake Mushrooms Seafood Strudel with Lobster-Infused 481 Burgers, Mini, with Caramelized Onions, Oil, 462–463 Merguez, 273 166–167 Terrine, and Summer Vegetable, 333 Mesclun Lettuce Mix in Chicken and Vegetable Sausage, 290 Low-Fat. See Reduced-Fat in Avocado, Tomato, and Corn Salad, 148 Lamb, Seared, and Artichoke Terrine, in Goat Cheese, Baked, with Garden 342–343 M Lettuces, Roasted Figs, Pears, and and Peppers, Marinated, 120 Mâche Toasted Almonds, 147 Tamari-Glazed, Crabmeat Rolls with and Lobster with Potato Salad and in Mediterranean Salad Sandwich, 189 Infused Pepper Oils, Fried Ginger Vegetable Juice, 116–117 Mexican Seafood Cocktail, 559 and, 476 Parson’s Garden Salad, 107 Mint Tartlets, Creamed Wild Mushroom, 501 Maguro (Tuna) Roll (Sushi Maki), 544, 545 Apple Gelée, Spoon of Kumamoto Terrine, 347 Malfatti Oysters and, 563 Mussels Pasta Dough, 653 Baba Ghanoush, 57 with Olives (Mejillones al Estilo de and Smoked Duck Salad, 156 in Fig and Prosciutto Canapés, 508 Laredo), 568 Manchego Cheese, Pancetta-Wrapped Herbes de Provence, 642 with Potato Salad, Mediterranean, 128 Dates Stuffed with Mint and, 511 Pancetta-Wrapped Dates Stuffed with Mustard Mango Manchego Cheese and, 511 Beer, with Caraway Seeds, 582 Chutney, 552 Pea Purée with, Fresh Spring, 78 Cranberry, Dried, 582 Chutney, Spicy, 584 Pesto, Lamb Brochettes with, 516 Green Chile, Southwestern Spicy, 580 Curry Shrimp Salad in Wonton Cups, 552 Pesto Sauce, 52 Heywood’s, 580 Fruit Salsa, Fiery, 178 in Prosciutto and Melon Canapé, 507 Sauce, Creole, -Honey, 38 Lime Salsa, 43 in Tabbouleh Salad, 131 Sauce, Swedish, 583 Slaw, 566 Mizuna, in Spring Herb Salad, 108 Vinaigrette, -Walnut, 30 Maple-Cured Bacon, 235 Monte Cristo, 167 Marmalade Moorish-Style Shish Kebobs (Pinchon Apple, Dried, and Fig and Camembert Moruno), 519 Phyllo Triangles, 534–535 Morello Cherry Soup, Chilled, 80

692 garde manger

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 692692 22/2/12/2/12 111:161:16 AMAM N Red, Confi ture, 591 in Fattoush, 135 Napoleon, Watermelon Gelée, Crab, and Red, Pickled, 595 Fines Herbes, 640 Avocado, with Tomato Vinaigrette, Relish, Curried, 590 in Green Goddess Dressing, 38 481 in Sofrito, 51 Herb Salad, Spring, 108 New England Lobster Roll, 182 Sweet and Sour, 600 Lemon Vinaigrette, 29 Niçoise-Style Smoked Breast of Duck, 467 in Vegetable Stock, 642 Sachet d’Épices, 496 Nigiri, 546 Orange(s) in Salsa Verde, 42 Noodle Salad Blood, Salad of Hearty Greens, Warm, in Tabbouleh Salad, 131 Asian, Shrimp Terrine with, 334–335 Tangerine-Pineapple Vinaigrette in Tomato Salad, Marinated, 127 Soba, 139 and, 155 Parsnip(s) Norwegian Beet and Horseradish Beet Cure, in Court Bouillon, 560 Chips, Assorted Vegetable, 601 216 in Cumberland Sauce, 54 Crisps, 606 Nut(s). See also specifi c nuts Oil (Basic Citrus Oil), 607 Parson’s Garden Salad, 107 Mixed, Spiced, 569 Salsa, 46 Pasta. See also Noodle Salad toasting, 663 Tangerine-Pineapple Vinaigrette, 34 in Bean, Mixed, and Grain Salad, 134 Vinaigrette, 34 Malfatti, and Smoked Duck, 156 O Oregano in Mozzarella, Prosciutto, and Roasted Octopus, Grilled Baby, and Corona Bean -Hazelnut Vinaigrette, 30 Tomato Terrine, 353 Salad, 150–151 and Pepper Jack Crackers, 602 Pasta Dough, 653 Oil(s) Oysters, Kumamoto, Spoon of, and Apple Malfatti, 653 Basil (Basic Herb Oil), 607 Mint Gelée, 563 Spinach, 653 Chive, 607 Pastrami-Cured Salmon, 218 Cinnamon (Basic Spice Oil), 608 P Pastry. See Dough; Pâté Dough; Phyllo; Puff Lobster-Infused, 648 Palmiers, Parmesan and Prosciutto, 492 Pastry, Blitz Lobster-Infused, Seafood Strudel with, Panada Pâté 462–463 in Chicken Galantine, 363 de Campagne, 321 Olive, Tuna with Capers and, 541 in Pâté de Campange, 321 Chicken Liver, 322 Orange (Basic Citrus Oil), 607 in Pâté Grand-Mère, 320 Chicken Liver, Smoked, 322 Pepper, Infused, Crabmeat Rolls Pan Bagnat, 185 Grand-Mère, 320 with Fried Ginger, Tamari-Glazed Pancetta Pork, Cinnamon, Vietnamese, 186 Mushrooms and, 476 Chicken Sandwich, Grilled, with Arugula Spice, 641 Red Pepper, 607 and, on Focaccia, 180 Turkey, en Croûte, 358–359 Tarragon, 607 Dates, -Wrapped, Stuffed with Pâte à Choux, in Profi teroles, 493 Tarragon, Lobster Salad with Grapefruit Manchego Cheese and Mint, 511 Pâté Dough Emulsion and, 152 Dry Cure, 240 Basic, 649 Tomato, 608 Lamb Brochettes with Mint Pesto, 516 in Duck Tart, Smoked, 469 Tomato, in Grilled Portobello Mushroom and Risotto Cakes with Sun-Dried in Mushroom Tartlets, Wild Creamed, Terrine, 344–346 Tomato Pesto, 532 501 Olive Oil. See also Oil(s) Panini in Pâté en Croûte, Turkey, 358–359 Tuna with Capers and, 541 Eggplant and Prosciutto, 171 in Profi teroles, 493 Olives Portobello Mushroom and Prosciutto, 171 Saffron, 650 in Caponata, Eggplant, 49 Panzanella Salad, Fall, 136 in Smoked Salmon Mousse Barquettes, in Greek Salad with Feta Cheese and Papaya 500 Whole Wheat Pita, 113 and Black Bean Salsa, 43 Sweet Potato, 651 in Mediterranean Salad Sandwich, 189 Chutney, 588 Tomato Cilantro, 650 in Muffuletta, 188 Green Papaya Salad, 186 Pea(s) Mussels with Olives (Mejillones al Estilo Green Papaya Salad, Thai-Style, 143 Parson’s Garden Salad, 107 de Laredo), 568 Parmesan Purée with Mint, Fresh Spring, 78 in Pan Bagnat, 185 in Caesar Salad, 114 Peanut(s) in Panzanella Salad, Fall, 136 in Cheese Sticks, 492 Chili-Roasted, with Dried Cherries, 570 in Pissaladière, 522 Crisp, 664 Salad, Georgia, 110 in Salsa Cruda, 458 Crisps and Truffl ed Goat Cheese, 565 Sauce, 55 Tapenade, 60 in Gougères, 490 Pear(s) Onion(s) Italian Sausage with Cheese, 271 Compote, Bartlett, 592 Caramelized, Mini Mushroom Burgers Palmiers, Prosciutto and, 492 Goat Cheese, Baked, with Garden with, 166–167 in Pesto. See Pesto Lettuces, Roasted Figs, Toasted Caramelized, Roast Beef, and Brie Phyllo Rolls, Asparagus, Prosciutto and, Almonds and, 147 Sandwiches, 197 495 Roquefort Butter and Red Pear Tea Cipollini, Marmalade, 499 Parsley Sandwiches, 193 Cipollini, Marmalade, in Mini Pizzas, 520 Compound Butter, and Garlic, 63 Pecan(s) in Court Bouillon, 560, 645 in Court Bouillon, 560, 645 and Blue Cheese Crackers, 604

recipe index 693

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 693693 22/2/12/2/12 111:161:16 AMAM Pecan(s), continued Strudel, Fennel and Chorizo, 460–461 Chinese Skewered Bites, 528 Candied, 571 Strudel, Seafood, with Lobster-Infused in Dim Sum with Chili Sauce, 551 in Chicken Salad, Crème Fraîche, 143 Oil, 462–463 Empanada, and Pepper, 464 -Crusted Duck Confi t with Bread Triangles, Camembert, and Dried Apple Empanadas, Picadillo, 524 Pudding and Baby Spinach Salad and Fig, 534–535 Pâté, Cinnamon, Vietnamese, 186 with Shallot-Garlic Vinaigrette, Picadillo Empanadas, Pork, 524 Pâté de Campagne, 321 246–247 Pickle(s), Pickled in Pâté en Croûte, Turkey, 358–359 Peekytoe Crab Salad with Yuzu Gelée, Cherries, 595 rendering fats, 664 154–155 Dill (Fresh-Pack Dill Pickles), 596 Rillettes, 249 Peperonato, 50 Ginger, 597 Roulade, Tenderloin, 361 Sea Scallops, Seared, with Artichokes Ginger Salsa, 46 Shish Kebobs, Moorish-Style (Pinchon and, 477 Grapes, 595 Moruno), 519 Pepper(corns) Half-Sour, 594 Terrine, Country-Style, 356 Black Pepper Dressing, Creamy, 39 Pickles, 597 Wontons, Fried, 526–527 Farmhouse Aged Cheese, 392 Red Onions, 595 Pork, Smoked. See also Bacon, Smoked; Pâté Spice, 641 Shrimp, 541 Ham, Smoked, Sausage, Smoked Quatre Épices, 639 Sweet Pickle Chips, 593 Butt, Carolina Barbecued, 239 Sachet d’Épices, 496 Vegetables, 594 Cajun-Style (Tasso), 236 Spice Blend, Cajun, 639 Vegetables, Javanese (Acar Jawa), 598 Loin, 235 Szechwan-Style Sausage, 274 Pico de Gallo, Chipotle, 45 Tenderloin, Chile-Rubbed, 226 Pepper(s). See also Chile(s); Red Pepper(s); Pinchon Moruno (Shish Kebobs, Moorish- Portobello Mushroom(s) Yellow Pepper(s) Style), 519 and Prosciutto Panini, 171 in Champagne Emulsion, 560 Pineapple Terrine, Grilled, 344–346 in Coleslaw, 126 in Barbecue Sauce, Asian, 539 Vegetable Appetizer, Grilled, with in Gazpacho Andalusia, 68 and Coconut Bisque, Caribbean, 81 Balsamic Vinaigrette, 465 Marinated Roasted, 120 Fruit Salsa, Fiery, 178 Vegetable Terrine, Roasted, and Goat in Hazelnut Romesco Sauce, 63 -Tangerine Vinaigrette, 34 Cheese, 352 and Mushrooms, 120 -Tangerine Vinaigrette, Warm Salad of Port Wine in Pan Bagnat, 185 Hearty Greens, Blood Oranges and, Balsamic Vinaigrette, 27 Salad, 120 155 in Cumberland Sauce, 54 Muhammara, 62 Pine Nuts. See Caponata; Pesto Ruby Port Gelée, 67 Oils, Infused, Crabmeat Rolls with Fried Piperrada, 51 Potato(es) Ginger, Tamari-Glazed Mushrooms Pissaladière, 522 Chips, Assorted Vegetable, 601 and, 476 Pistachios Crêpes with Crème Fraîche and Caviar, Peperonato, 50 in Chicken Galantine, 363 540 Peperonato, Sea Scallops, Seared, with Dried Cherry, and Duck Terrine, 330 Crisps, 606 Artichokes and, 477 Grapes Rolled in Bleu de Bresse, 542 Fried, in Duck Confi t with Frisée and Piperrada, 51 Pita(s) Roasted Shallot Vinaigrette, 468 and Pork Empanada, 464 Falafel in Pita Pockets, 175 Soup, -Herb, with Lobster, Chilled, 75 roasting/peeling, 660 in Fattoush, 135 Vichyssoise, 75 in Salsa Fresca, 45 Mediterranean Salad Sandwich, 189 Potato Salad in Vegetable Appetizer, Grilled, with Whole Wheat, 657 German, 130 Balsamic Vinaigrette, 465 Whole Wheat, Greek Salad with Feta Lobster and Mâche with Vegetable Juice Pepper Jack and Oregano Crackers, 602 Cheese and, 113 and, 116–117 Persimmon and Shaved Fennel Salad, 123 Pizza(s) Mediterranean, 128 Pesto, 52 Goat Cheese, 520 Mediterranean, in Duck, Smoked Breast Mint, Lamb Brochettes with, 516 Mini, 520 of, Niçoise-Style, 467 Mint, Sauce, 52 Plantain, Vegetable Chips, Assorted, 601 Mediterranean, with Mussels, 128 Sun-Dried Tomato, 53 Poblano Roasted, and Shaved Fennel, 119 Sun-Dried Tomato, with Risotto and in Quesadillas, Small Seared Lobster Poultry Brine, Basic, 214 Pancetta Cakes, 532 and Vegetable, 523 Poultry, Smoked Pheasant, Roasted, Terrine of, 348 Salsa, Smoked, 47 Chicken Liver Pâté, 322 Phyllo in Sausage, Green Chile, 269 Chicken Rillettes, 249 Asparagus, Prosciutto, and Parmesan Popovers, Stilton, Mini, 533 Turkey Breast, 230 Rolls, 495 Pork. See also Bacon; Ham; Pancetta; Turkey Breast, -Bourbon, 230 Camembert Crisps, 533 Prosciutto; Sausage Profi teroles, 493 Dough, Goat Cheese in, Herbed, 455 Belly, Crispy Braised, with French Duck Rillettes in, 500 Napoleon, Watermelon Gelée, Crab, and Lentils and Aged Balsamic Vinegar, Prosciutto Avocado, with Tomato Vinaigrette, 470–471 Apple-Endive Salad Wrapped in, 109 481 Brine, Meat, Basic, 214 Asparagus, and Parmesan Phyllo Rolls, Spanakopita, 536 in Chicken Galantine, 363 495

694 garde manger

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 694694 22/2/12/2/12 111:161:16 AMAM and Asparagus Canapés, 505 Oil, Infused, Crabmeat Rolls with, Fried Greek Salad with Feta Cheese and and Eggplant Panini, 171 Ginger, Tamari-Glazed Mushrooms Whole Wheat Pita, 113 and Fig Canapés, 508 and, 476 Roman-Style Air-Dried Beef, 241 Haricots Verts with Gruyère and, 122 Peperonato, 50 Romesco Sauce, Hazelnut, 63 and Melon Canapé, 507 Peperonato, Sea Scallops, Seared, with Roquefort Mozzarella, and Roasted Tomato Artichokes and, 477 Butter and Red Pear Tea Sandwiches, Terrine, 353 Piperrada, 51 193 and Parmesan Palmiers, 492 Quesadillas, Small Seared Lobster and Dressing, 39 and Portobello Mushroom Panini, 171 Vegetable, 523 Rosemary Provolone Rouille, 36 -Garlic Vinegar, 609 Italian Sausage with Cheese, 271 Vegetable Appetizer, Grilled, with Herbes de Provence, 642 in Muffuletta, 188 Balsamic Vinaigrette, 465 Red Borlotti Bean Salad with, 133 Pudding in Wontons, Fried, 526–527 Sachet d’Épices, 496 Bread, 246–247 Reduced-Fat Rouille, 36 Yorkshire, with Duck Ragoût, 496–497 Blue Cheese Dressing, Maytag, 40 Roulade Puff Pastry, Blitz, 652–653 Frankfurter, 283 Foie Gras, 354 in Cheese Sticks, 492 Italian Sausage, 271 Foie Gras, with Roasted Beet Salad and in Palmiers, Parmesan and Prosciutto, Ranch Dressing, 40 Smoked Duck Breast, 479 492 Red Wine Marinade, in Air-Dried Beef Pork Tenderloin, 361 Roman-Style, 241 Russian Dressing, 37 Q Red Wine Vinaigrette Quail Eggs Basic, 27 S Poached, in Parson’s Garden Salad, 107 with Duck, Smoked Breast of, Niçoise- Sachet d’Épices, 496 and Lobster Medallion in Champagne Style, 467 Saffron Emulsion, Spoon of, 560 Walnut and, 28 Aïoli, 36 Quatre Épices, 639 Walnut and, Haricots Verts with, 122 Pâté Dough, 650 Quesadillas Relish Sage Lobster, Small Seared, and Vegetable, Apricot, Dried, 589 and Fava Bean Custard with Shaved 523 Cranberry, 589 Asparagus and Meyer Lemon with Shrimp and Avocado, 473 Onion, Curried, 590 Crispy Egg, 485–486 Queso Blanco, in Black Bean Salad, 142 Rémoulade Sauce, 37 in Herbes de Provence, 642 Quince Compote, 592 in Crab Sandwich, Soft-Shell, 168 in Panzanella Salad, Fall, 136 with Shrimp Cakes, 474 Sachet d’Épices, 496 R Reuben Sandwich, 173 Salad(s). See also Potato Salad; Slaw Radicchio Rhubarb Compote, 591 Apple-Endive, Wrapped in Prosciutto, Apple-Endive, Wrapped in Prosciutto, and Foie Gras Mousse Barquettes, 564 109 109 Rice. See also Risotto Artichoke, Shaved, and Fennel, 123 Herb Salad, Spring, 108 in Black Bean Salad, 142 Artichoke, Hearts of, 121 Parson’s Garden Salad, 107 in Grape Leaves, Stuffed, 537 Avocado, Tomato, and Corn, 148 Salad, Warm, of Hearty Greens, Blood Sushi, 548 Bean and Grain, Mixed, 134 Oranges, and Tangerine-Pineapple in Wontons, Steamed, with Shrimp, 529 Beet, Roasted, 118 Vinaigrette, 155 Ricotta, 386–387 Beet, Roasted, Foie Gras Roulade with Ranch Dressing, Reduced-Fat, 40 in Blue Cheese Dressing, Maytag, Smoked Duck Breast and, 479 Raspberry and Thyme Vinegar (Basic Reduced-Fat, 40 Black Bean, 142 Flavored Vinegar), 609 Gnocchi di, 471 Caesar, 114 Ravigote Sauce, 340 in Ranch Dressing, Reduced-Fat, 40 Chicken, Buffalo, 149 Red Onion(s) Ricotta Salata, 387 Chicken, Crème Fraîche, 143 Confi ture, 591 Rillettes Chicken, Southern Fried, 157 Pickled, 595 Chicken, Smoked, 249 Corn, Roasted, and Tomato, 125 Red Pepper(s). See also Pepper(s) Duck, 249 Corona Bean, with Basil, 133 in Black Bean Salad, 142 Duck, in Profi teroles, 500 Corona Bean and Grilled Baby Octopus, in Champagne Emulsion, 560 Pork, 249 150–151 Compote, Roasted, 592 Risotto Couscous and Curried Vegetable, 140 Coulis, 64 Croquettes, 531 of Crab and Avocado, 144 Coulis, Roasted, 64 and Pancetta Cakes with Sun-Dried Crab, Peekytoe, with Yuzu Gelée, in Crab and Avocado, Salad of, 144 Tomato Pesto, 532 154–155 Harissa, 593 Roast Beef, Brie, and Caramelized Onion Duck, Smoked, and Malfatti, 156 Muhammara, 62 Sandwiches, 197 Fattoush, 135 Oil, 607 Romaine Fennel, Grilled, 123 Caesar Salad, 114 Fennel, Shaved, 123 Fennel, Shaved, and Artichoke, 123

recipe index 695

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 695695 22/2/12/2/12 111:161:16 AMAM Salad(s), continued and Smoked Salmon Mousse Terrine, Huckleberry, 64 Fennel, Shaved, and Persimmon, 123 329 Muhammara, 62 Goat Cheese, Baked, with Garden Southwest-Style, 223 Mustard, Swedish, 583 Lettuces, Roasted Figs, Pears, and Tea Sandwich, 192 Ravigote, 340 Toasted Almonds, 147 Salsa Rémoulade, 37 Greek, with Feta Cheese and Whole Cruda di Tonno, 458 Romesco, Hazelnut, 63 Wheat Pita, 113 Fresca, 45 Tahini, 41 Haricots Verts with Prosciutto and Fruit, Fiery, 178 Tomato, 646 Gruyère, 122 Ginger, 334, 335 Yogurt Cucumber, 41 Haricots Verts with Walnut and Red Ginger, Pickled, 46 Sauce Verte (Green Mayonnaise), 36 Wine Vinaigrette, 122 Grapefruit, 46 Sauerkraut Herb, Spring, 108 Mango-Lime, 43 Braised, 173 Israeli Couscous and Heirloom Grains, Orange, 46 in Reuben Sandwich, 173 132 Papaya and Black Bean, 43 Sausage. See also Chorizo; Italian Sausage Lentil and Walnut, 131 Pico de Gallo, Chipotle, 45 Blood, Apple and, 294 Lobster, with Grapefruit Emulsion and Poblano, Smoked, 47 Bratwurst, German, 272 Tarragon Oil, 152 Verde, 42 Bratwurst, Swiss, Fine, 287 Lobster and Mâche with Potato Salad Sandwich(es). See also Bruschetta; Burgers, Breakfast, 268 and Vegetable Juice, 116–117 Mini; Tea Sandwiches Chicken and Vegetable, 290 Lobster and Truffl e, 478 Avocado, Brie, Sprouts, and Country Chinese, in Seafood Strudel with Mediterranean Salad Sandwich, 189 Bacon on Croissant, 198 Lobster-Infused Oil, 462–463 Noodle, Asian, Shrimp Terrine with, Bahn Saigon (Saigon Subs), 186–187 Chipolata, 287 334–335 BLT Hors d’Oeuvre, 502 Duck, 286 Noodle, Soba, 139 Chicken, Grilled, with Pancetta and Duck and Foie Gras, 295 Panzanella, Fall, 136 Arugula on Focaccia, 180 Garlic, French, 286 Papaya, Green, 186 Chicken Salad, Curried Open-Faced, 189 Green Chile, 269 Papaya, Green, Thai-Style, 143 Crab, Soft-Shell, 168 Merguez, 273 Parson’s Garden, 107 Croque Madame, 167 Mortadella, 288–289 Peanut, Georgia, 110 Croque Monsieur, 167 Seafood, 293 Pepper, Marinated Roasted, 120 Cucumber, Watercress, and Brie with Spice Blend, Italian, Hot, 641 Red Borlotti Bean, with Rosemary, 133 Apricot Chutney on Walnut Bread, Szechwan-Style, 274 Shrimp, Mango Curry, in Wonton Cups, 199 Venison, 270 552 Duck Confi t with Apples and Brie on a , 287 Spinach, Baby, Avocado, and Grapefruit, Baguette, 176 Sausage, Smoked 111 Falafel in Pita Pockets, 175 Andouille, Cajun, 281 Spinach, Baby, with Shallot-Garlic Lobster Roll, New England, 182 Bologna, 284 Vinaigrette, 246–247 Mediterranean Salad, 189 Bologna, Ham, 284 Tabbouleh, 131 Monte Cristo, 167 Braunschweiger, 291 Tomatoes, Marinated, with Mozzarella, Muffuletta, 188 Chorizo, Colombian, 282 466 Pan Bagnat, 185 Chorizo, Dried, 297 Tomato, Marinated, 127 Panini, Eggplant and Prosciutto, 171 Duck, 280 Warm, of Hearty Greens, Blood Panini, Portobello Mushroom and Frankfurter, 283 Oranges, and Tangerine-Pineapple Prosciutto, 171 Garlic, 296 Vinaigrette, 155 Reuben, 173 Kassler Liverwurst, 275 Salad Dressing(s). See Dressing(s); Roast Beef, Brie, and Caramelized Kielbasa Krakowska, 285 Vinaigrette Onion, 197 Lamb, Spicy, 276 Salmon Salmon, Marinated, with Fennel, Capers, Landjäger, 278–279 Beet and Horseradish Cure, Norwegian, and Crème Fraîche on Pumpernickel Mortadella, 288–289 216 Bread, 196 Summer Sausage, 277 Fennel-Cured, 222 Smørrebrød Leverpostej, 323 Scallop(s) Gravlax, 215 Turkey Club, 181 Burgers, Mini Bacon-Crusted, 164–165 Gravlax, Southwestern-Style, 215 Sardines, Cured, 242 in Lobster and Summer Vegetable Marinated, with Fennel, Capers, and Sauce(s). See also Barbecue Sauce; Dipping Terrine, 333 Crème Fraîche on Pumpernickel Sauce; Mayonnaise; Pesto; Salsa Sausage, Seafood, 293 Bread, 196 Chaud-Froid, 67 Seafood Strudel with Lobster-Infused Pastrami-Cured, 218 Chili, 551 Oil, 462–463 Terrine, Poached Salmon and Lemon, Cocktail, 53 Seafood Terrine, Mediterranean, 336 350 Cumberland, 54 Seared Sea, with Artichokes and Salmon, Smoked Harissa, 593 Peperonato, 477 Dry Cure, 220–221 Honey-Mustard, Creole, 38 Seviche in Cucumber Cups, 543 Mousse Barquettes, 500 Hot Sauce, 149 Smoked, 219

696 garde manger

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 696696 22/2/12/2/12 111:161:16 AMAM Seafood. See also Fish; Shellfi sh Seafood Cocktail, Mexican, 559 Southwest(ern-Style) Brine, Basic, 214 Seafood Strudel with Lobster-Infused Barbecue Sauce, 66 Octopus, Grilled Baby, and Corona Bean Oil, 462–463 Dry Cure, 223 Salad, 150–151 Seafood Terrine, Mediterranean, 336 Gravlax, 215 Seasoning. See Herb(s), Herbed; Spice(s) Serrano-Wrapped, 503 Mustard, Green Chile, Spicy, 580 Seeds, toasting, 663 Smoked, 219 Smoked Salmon, 223 Sesame Crackers, 603 Smoked, Canapé, 192 Spanakopita, 536 Seviche, Scallop, in Cucumber Cups, 543 Smoked, and Avocado Quesadillas, 473 Spice(s). See also Cure Mix; Dry Cure; Shallot(s) Smoked, and Lentil Terrine, 325–327 Herb(s), Herbed; specifi c spices Custard, Roasted, 482 Sushi Maki, 544, 545 Barbecue Mix, 638 roasting, 658 Tempura, 530 Cajun Blend, 639 Vinaigrette, -Garlic, Baby Spinach Salad Terrine with Noodle Salad, 334 Cajun Mix, 281 with, 246–247 with Wontons, Steamed, 529 Cajun-Style Tasso Smoked Pork, 236 Vinaigrette, Roasted, 32 Wrapped, with Asian Barbecue Sauce, Cashews, Curried, Spicy, 570 Vinaigrette, Roasted, Duck Confi t with 539 Chinese Five-Spice Powder, 638 Frisée and, 468 Simple Syrup, 489, 657 Curry Powder, 640 Shellfi sh. See also Crab(meat); Crayfi sh; Sirloin of Beef, Smoke-Roasted, 238 Dry Rub, Barbecue, 239 Lobster; Mussels; Scallop(s); Shrimp Skewered Hors d’Oeuvre Italian Sausage Blend, Hot, 641 Brine, Basic Seafood, 214 Beef Negimaki, 515 Mango Chutney, Spicy, 584 Cocktail, Seafood, Mexican, 559 Chinese Skewered Bites, 528 Mustard, Green Chile, Southwestern Essence, 338 Lamb Brochettes with Mint Pesto, 516 Spicy, 580 Oysters, Kumamoto, Spoon of, and Meatballs with Chili Dipping Sauce, 513 Nuts, Mixed, Spiced, 569 Apple Mint Gelée, 563 Shish Kebobs, Moorish-Style (Pinchon Oil, Basic, 608 Stock, 645 Moruno), 519 Pâté Spice, 641 Strudel, Seafood, with Lobster-Infused Shrimp and Bacon, Barbecued, 503 Quatre Épices, 639 Oil, 462–463 Shrimp, Serrano-Wrapped, 503 Sachet d’Épices, 496 Sushi Maki, 544, 545 Shrimp, Wrapped, with Asian Barbecue toasting, 663 Terrine, Seafood, Mediterranean, 336 Sauce, 539 Spinach Shellfi sh, Smoked Slaw in Chicken Terrine, Poached, 349 Scallops, 219 Coleslaw, 126 Mayonnaise, Green (Sauce Verte), 36 Shrimp, 219 Mango, 566 Pasta, 653 Shrimp and Avocado Quesadillas, 473 Smoked Meats. See Bacon, Smoked; Ham, Salad, Baby, 246–247 Shrimp Canapé, 192 Smoked; Meat, Smoked; Pork, Salad, Baby, Avocado, and Grapefruit, 111 Shrimp and Lentil Terrine, 325–327 Smoked; Sausage, Smoked Salad, Warm, of Hearty Greens, Blood Sherry-Chipotle Vinaigrette, 31 Smoked Poultry. See Duck, Smoked; Oranges, and Tangerine-Pineapple in Avocado, Tomato, and Corn Salad, 148 Poultry, Smoked Vinaigrette, 155 Shiitake Mushrooms Smoked Seafood. See Fish, Smoked; in Shrimp Terrine, 334–335 in Duck Galantine, Roasted Asian, 360 Salmon, Smoked; Shellfi sh, Smoked in Spanakopita, 536 in Duck Ragoût, Yorkshire Pudding with, Soba Noodle Salad, 139 Spreads. See Dips and Spreads 496–497 Sofrito, 51 Sprouts, Avocado, Brie, and Country Bacon in Noodle Salad, Shrimp Terrine with, Sopressata, in Muffuletta, 188 on Croissant, 198 334–335 Sorbet, Tomato-Basil, 489 Squash, Butternut, in Panzanella Salad, Tamari-Glazed, Crabmeat Rolls with Soup(s). See also Stock Fall, 136 Infused Pepper Oils, Fried Ginger Borscht, Chilled Clear, 82 Squash, Summer. See Yellow Squash; and, 476 Cantaloupe and Champagne, Chilled, 79 Zucchini in Wontons, Fried, 526–527 Carrot, Cold, 73 Steak Tartare Canapé, 503 Shish Kebobs. See also Skewered Hors d’ Cherry, Morello, Chilled, 80 Stilton Popovers, Mini, 533 Oeuvre Coconut and Pineapple Bisque, Stock Moorish-Style (Pinchon Moruno), 519 Caribbean, 81 Beef, White, 643 Shrimp Cucumber, Chilled, with Dill, Leeks, and Chicken, 643 and Bacon, Barbecued, 503 Shrimp, 69 Court Bouillon, 560, 645 Cakes with Rémoulade Sauce, 474 Edamame, Chilled, 76 Court Bouillon, Vinegar, 645 Cucumber Soup, Chilled, with Dill, Leeks Gazpacho Andalusia, 68 Duck, White, 643 and, 69 Pea Purée with Mint, Fresh Spring, 78 Fish, 645 with Garlic (Gambas al Ajillo), 569 Potato-Herb, Chilled, with Lobster, 75 Glace de Viande, 644 in Lobster and Summer Vegetable Tomato and Basil, Cold Roasted, 72 Glace de Volaille, 643 Terrine, 333 Tomato, Chilled, Tuna Tartare with Shellfi sh, 645 Mousseline Forcemeat, 334 Avocado Mousse and, 556 Turkey, 643 Nigiri, 546 Vichyssoise, 75 Veal, Brown, 644 Pickled, 541 Southern Fried Chicken Salad, 157 Vegetable, 642 Salad, Mango Curry, in Wonton Cups, 552 Venison, 644

recipe index 697

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 697697 22/2/12/2/12 111:161:16 AMAM Strudel Tasso (Cajun-Style Smoked Pork), 236 BLT Hors d’Oeuvre, 502 Fennel and Chorizo, 460–461 Tat-soi, in Herb Salad, Spring, 108 in Duck, Smoked Breast of, Niçoise- Seafood, with Lobster-Infused Oil, 462 Tea Sandwiches Style, 467 Sturgeon, Hot-Smoked, Citrus-Scented, Cucumber, 194 in Fattoush, 135 227 Egg Salad, 192 in Gazpacho Andalusia, 68 Summer Sausage, 277 Roquefort Butter and Red Pear, 193 Gelée and Crayfi sh, Shot Glass with, Sun-Dried Tomato(es) Smoked Salmon, 192 555 in Bean and Grain Salad, Mixed, 134 Smoked Shrimp, 192 Ketchup, 583 BLT Hors d’Oeuvre, 502 Watercress, 194 Marinated, with Mozzarella, 466 and Goat Cheese Tartlets, 504 Watermelon Radishes, 194 in Mediterranean Salad Sandwich, 189 Pesto, 53 Tea-Smoked Moulard Duck Breasts, Asian- Oil, 608 Pesto with Risotto and Pancetta Cakes, Style, 232 Oil, in Grilled Portobello Mushroom 532 Tempura Terrine, 344–346 Sushi Shrimp, 530 Oven-Dried, 344, 345 Hand Vinegar for (Tezu), 548 Vegetable, 530 Oven-Dried, in Mini Pizzas, 520 Inari, 544–545 Terrine Oven-Roasted, 659 Maki—Maguro (Tuna) Roll, 544, 545 Chicken and Crayfi sh, 337 Oven-Roasted, Bruschetta with Fontina Nigiri, 546 Chicken and Foie Gras, in Gelée, 340 and, 190 Rice, 548 Chicken, Poached, 349 in Pan Bagnat, 185 Swedish Mustard Sauce, 583 Country-Style, 356 Pâté Dough, Cilantro, 650 Sweet and Sour Onions, 600 Duck, Pistachios, and Dried Cherry, 330 in Pepper Salad, Marinated Roasted, Sweetbread and Foie Gras Terrine, 357 Duck and Smoked Ham, 324 120 Sweet Potato Foie Gras, 354–355 in Pico de Gallo, Chipotle, 45 Pâté Dough, 651 Lamb, Seared, Artichoke, and in Pissaladière, 522 Vegetable Chips, Assorted, 601 Mushroom, 342–343 Roasted Tomato, Mozzarella, and Swiss Bratwurst, Fine, 287 Lobster and Summer Vegetable, 333 Prosciutto Terrine, 353 Swiss Cheese, in Reuben Sandwich, 173 Mozzarella, Prosciutto, and Roasted Salad, Marinated, 127 Syrup, Simple, 489, 657 Tomato, 353 Salad, and Roasted Corn, 125 Szechwan-Style Sausage, 274 Mushroom, 347 in Salsa Fresca, 45 of Pheasant, Roasted, 348 in Salsa, Ginger, 334, 335 T Portobello Mushroom, Grilled, 344–346 Sauce, 646 Tabbouleh Salad, 131 Salmon, Poached, and Lemon, 350 Sauce Ravigote, 340 Tahini Salmon, Smoked, and Smoked Salmon Seafood Cocktail, Mexican, 559 Baba Ghanoush, 57 Mousse, 329 Sofrito, 51 Falafel in Pita Pockets, 175 Seafood, Mediterranean, 336 Sorbet, -Basil, 489 Hummus, 60 Shrimp, with Noodle Salad, 334 Soup, and Basil, Cold Roasted, 72 Sauce, 41 Shrimp, Smoked, and Lentil, 325–326 Soup, Chilled, Tuna Tartare with Avocado Tamari-Glazed Mushrooms, Crabmeat Rolls Sweetbread and Foie Gras, 357 Mousse and, 556 with Infused Pepper Oils, Fried Vegetable, Roasted, and Goat Cheese, in Tabbouleh Salad, 131 Ginger and, 476 352 Vegetable Appetizer, Grilled, with Tangerine-Pineapple Vinaigrette, 34 Venison, 339 Balsamic Vinaigrette, 465 Warm Salad of Hearty Greens, Blood Tezu (Hand Vinegar), 548 in Vegetable Stock, 642 Oranges and, 155 Thai-Style Green Papaya Salad, 143 Vegetable Terrine, Roasted, and Goat Tapenade, 60 Thousand Island Dressing, 37 Cheese, 352 Duck, Smoked Breast of, Niçoise-Style, Thyme Vinaigrette, 33 467 in Court Bouillon, 645 Vinaigrette, Fire-Roasted, 33 Taro Root, in Vegetable Chips, 601 Herbes de Provence, 642 Vinaigrette, Watermelon Gelée, Crab, Tarragon in Pâté Spice, 641 and Avocado Napoleon with, 481 Fines Herbes, 640 and Raspberry Vinegar (Basic Flavored Water, 555 in Green Goddess Dressing, 38 Vinegar), 609 Tomme-Style Cheese, 396–397 Oil, 607 Sachet d’Épices, 496 Tortillas. See also Quesadillas Oil, Lobster Salad with Grapefruit Tofu, Inari, 544 Chicken Cones, Hot and Crunchy, 566 Emulsion and, 152 Tomatillos Trout Tart Dough, 651 Fruit Salsa, Fiery, 178 Rainbow, Hot-Smoked, 228 in Sun-Dried Tomato and Goat Cheese in Poblano Salsa, Smoked, 47 Smoked, Mousse, 512 Tartlets, 504 in Quesadillas, Shrimp and Avocado, 473 Truffl e(s) Tart, Smoked, Duck, 469 in Salsa Verde, 42 in Chicken Galantine, 363 Tartlets Tomato(es). See also Cherry Tomato(es); Goat Cheese, Truffl ed, and Parmesan Sun-Dried Tomato and Goat Cheese, 504 Sun-Dried Tomato(es) Crisps, 565 Wild Mushroom, Creamed, 501 Avocado, and Corn Salad, 148 and Lobster Salad, 478 Vinaigrette, 28

698 garde manger

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 698698 22/2/12/2/12 111:161:16 AMAM Tuna Beet, 33 Watercress with Capers and Olive Oil, 541 Cherry Tomato, 32 Cucumber, and Brie with Apricot Escabèche of, 459 Chipotle-Sherry, 31 Chutney on Walnut Bread, 199 Pan Bagnat, 185 Chipotle-Sherry, in Avocado, Tomato, in Parson’s Garden Salad, 107 Salsa Cruda di Tonno, 458 and Corn Salad, 148 in Quesadillas, Shrimp and Avocado, 473 Sushi Maki (Maguro Roll), 544, 545 Curry, 30 Tea Sandwich, 194 Tartare with Avocado Mousse and Gourmande, 28 Watermelon Gelée, Crab, and Avocado Chilled Tomato Soup, 556 Guava-Curry, 34 Napoleon with Tomato Vinaigrette, Turkey Hazelnut-Oregano, 30 481 Club Sandwich, 181 Lemon, 34 Water, Tomato, 555 Pâté en Croûte, 358–359 Lemon Parsley, 29 Weisswurst, 287 Smoked, Breast, 230 in Lobster and Truffl e Salad, 478 White Bean and Duck Confi t Hash Cake with Smoked, Breast, -Bourbon, 230 Mustard-Walnut, 30 Cipollini Onion Marmalade, 498–499 Stock, 643 Orange (Blood Orange), 34 Whole Wheat Pita. See Pita, Whole Wheat Turnips, in Vegetable Stock, 642 Red Wine, Basic, 27 Wonton(s) Red Wine, with Duck, Smoked Breast of, Cups, Mango Curry Shrimp Salad in, 552 V Niçoise-Style, 467 Fried, 526–527 Veal Red Wine, Walnut and, 28 Steamed, with Shrimp, 529 Bratwurst, Swiss, Fine, 287 Red Wine, Walnut and, Haricots Verts Chipolata, 287 with, 122 Y Glace de Viande, 644 Shallot-Garlic, Baby Spinach Salad with, Yeast Dough. See also Bread Dough Meatballs with Chili Dipping Sauce, 513 246–247 for Pissaladière, 522 Stock, Brown, 644 Shallot, Roasted, 32 Pizza, 520 Terrine, Country-Style, 356 Shallot, Roasted, Duck Confi t with Yellow Pepper(s). See also Pepper(s) Terrine, Sweetbread and Foie Gras, 357 Frisée and, 468 in Champagne Emulsion, 560 Weisswurst, 287 Tangerine-Pineapple, 34 in Crab and Avocado, Salad of, 144 Vegetable(s). See also specifi c vegetables Tangerine-Pineapple, Warm Salad of Fattoush, 135 and Chicken Sausage, 290 Hearty Greens, Blood Oranges and, Ketchup, 584 Chips, Assorted, 601 155 Oil, Infused, Crabmeat Rolls with Fried Curried, and Couscous Salad, 140 Tomato, 33 Ginger, Tamari-Glazed Mushrooms dried, plumping, 662 Tomato, Fire-Roasted, 33 and, 476 Grilled, Appetizer, with Balsamic Tomato, Watermelon Gelée, Crab, and Peperonato, 50 Vinaigrette, 465 Avocado Napoleon with, 481 Peperonato, Sea Scallops, Seared, with Juice, Lobster and Mâche with Potato Truffl e, 28 Artichokes and, 477 Salad and, 116–117 Vinegar Vegetable Appetizer, Grilled, with Pickled, 594 Balsamic, Aged, Crispy Braised Pork Balsamic Vinaigrette, 465 Pickled, Javanese (Acar Jawa), 598 Belly with French Lentils and, Yellow Squash Quesadillas, and Small Seared Lobster, 470–471 in Chicken Terrine, Poached, 349 523 Court Bouillon, 645 Pickled Vegetables, Javanese (Acar Sushi Maki, 544, 545 Hand, for Sushi (Tezu), 548 Jawa), 598 Stock, 642 Raspberry and Thyme (Basic Flavored Vegetable Appetizer, Grilled, with Tempura, 530 Vinegar), 609 Balsamic Vinaigrette, 465 Terrine, Goat Cheese and Roasted Rosemary-Garlic, 609 Vegetable Terrine, Roasted, and Goat Vegetable, 352 in Sauce Ravigote, 340 Cheese, 352 Terrine, Lobster and Summer Vegetable, Yogurt 333 W Cucumber Sauce, 41 Venison Walnut(s) in Ranch Dressing, Reduced-Fat, 40 Sausage, 270 Bread, Cucumber, Watercress, and Brie in Tahini Sauce, 41 Stock, 644 with Apricot Chutney on, 199 Yorkshire Pudding with Duck Ragoût, Terrine, 339 and Cheddar Icebox Crackers, 604 496–497 Vichyssoise, 75 and Fig Bruschetta, 191 Yuzu Gelée, Peekytoe Crab Salad with, Vietnamese Cinnamon Pork Pâté, 186 Haricots Verts with Red Wine 154–155 Vinaigrette Vinaigrette and, 122 Almond-Fig, 35 and Lentil Salad, 131 Z Apple Cider, 29 in Muhammara, 62 Zucchini in Asparagus and Prosciutto Canapés, in Panzanella Salad, Fall, 136 in Chicken Terrine, Poached, 349 505 in Pesto Sauce, Mint, 52 Vegetable Appetizer, Grilled, with Balsamic, 27, 344, 345 Walnut Oil Balsamic Vinaigrette, 465 Balsamic, Grilled Vegetable Appetizer -Mustard Vinaigrette, 30 Vegetable Terrine, Roasted, and Goat with, 465 and Red Wine Vinaigrette, 28 Cheese, 352 Balsamic, Port, 27

recipe index 699

19_9780470587805-bindex.indd 699 2/7/12 10:03 AM SUBJECT INDEX

A Artisan/farmstead cheese, 371, 402, 408, crackers, 577 Acidifi cation (pH) 413 in green salad, 104 in cheese making, 375, 377–378, 379, Arugula, 89, 90, 92, 101, 102 panadas, 302 382 Ascorbate, 205 for sandwiches, 161 in preservation, 203 Aspic Breakfast buffet, 613, 620 Action stations, in buffet service, 613, 615, gelatin ratio, 22 Brevibacterium linens, 372, 374, 405 616–621, 623 jellies, savory, 452 Brie-style cheese, 370, 406, 416–417 Aerators, for mousse, 450, 451, 452 making, 22–25 Brigade system, 4 Agar, 453 in pâté en croûte, 314 Brine Aïoli, 20 in terrines, 312–313 for cured meats, 207–209 Air-dried for pickles, 577 pre-, 210 B , 206 , 257–259 Baby salad mix, 94 Brined cheese, 382–383, 385, 429, types of, 213 Bachelor’s buttons, 98, 99 432–433 Airs, 454 Bacon, 204, 209 Bubble knot, for sausages, 263, 266, 267 Albumen, on forcemeat , 303 Bain-marie (water bath), for terrines, Buffalo milk, 367 Alginate, 453, 454 310–311 Buffets Alpine-style cheese, 368, 399, 406, 407, Ballotines, 316, 317, 318 action stations, 613, 615, 616–621, 623 413, 437, 438–439 Bananas, discoloration, preventing, 105 centerpieces/displays, 634 Amaranth, 92, 101, 102 Banquets. See also Buffets cheese service, 410–413 American artisan cheeses, 371, 408, 413 appetizers for, 448 concepts/themes for, 612–613 Amuse-gueule, 160, 444 garde manger role in, 5–6, 7 design/layout of, 622–626, 627 Animal rennets, in cheesemaking, 376 Barbecuing (smoke-roasting), 212 food presentation for, 521–622, Anise hyssop, 100 Barquettes, 445–446, 450 626–635 Appenzeller cheese, 407 Basil, 95 in, 616–617, 618, 619, 622 Appetizers. See also Hors d’oeuvre Basilicata sausages, 252 garde manger role in, 612 airs, 454 Bay leaf, 95 garnishing plates/platters, 626 on à la carte menu, 447 Bean salads, 105 grosse pièce, 622 on banquet menu, 448 Beaufort cheese, 406, 407, 438–439 hors d’oeuvre in, 444 caviar, 454 Beef line placement, 623–624 chips/crisps, 578–579 air-dried, 213, 449 menu development for, 613–615 encapsulations, savory, 454 casings, for sausages, 262, 264, 265 mise en place for, 620, 621–622 foams, savory, 453–454 cold smoking, 210–211 omelet station, 613, 615, 620 granités, savory, 452 corned, brining time for, 209 pasta station, 620–621 hors d’oeuvre as, 448 forcemeat, 211 portioning for, 621 vs hors d’oeuvres, 444 smoked, 210 pre-plating, 615, 626 jellies, savory, 452 Beet greens, 90, 93 price range/food cost, 614–615 meze, 448 Beet tops, 101, 102 raw bar, 616–620 mousses, savory, 450–452 Belgian endive, 89, 90 replenishment of items, 633–634 portioning of, 449 Beyaz peynir cheese, 432–433 serving pieces/tools for, 625 presentation of, 449–450 Bibb lettuce, 88 slicing/sequencing foods in, 622 salads, 449 Binders table confi guration, 624 selecting/preparing, 448–449 for forcemeats, 302, 305 table setting, 624–625 sorbets, savory, 452 for mousses, 450–451, 452 waste disposal, 625–626 tapas, 447–448 Bitter greens, 89, 90 Business tools, 9 tasting menus, 447–448 Bloomed gelatin, 24, 25, 26, 450 Butter terrines, 310 Blue cheese, 403–404, 405, 406–407, 409, as canapé spread, 446 Apples, discoloration, preventing, 105 413, 424–425, 428 as sandwich spread, 162 Aroma, in cheese evaluation, 404–406 Boston lettuce, 87, 88 Butterhead lettuces, 88 Aromatics Botulism, 204–205 oils/vinegars, infused, 575–577 Breads C in pickles, 577 as canapé base, 446 Cabrales cheese, 403–404, 406–407, 408 in sausages, 254 in cheese service, 413 Caciocavallo cheese, 406, 430–431

700 garde manger

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 700700 22/2/12/2/12 111:161:16 AMAM Caerphilly cheese, 379 storage of, 408–409 Communications skills, of garde manger, Calcium chloride, in cheesemaking, 371, tomme style, 385, 397, 402, 406, 407, 9, 11 372, 379, 382, 384 413 Composed hors d’oeuvre, 445–447 Calendula, 98, 99 types of, 414–441 Composed salads, 106 Camembert cheese, 370, 400, 407, washed-rind, 403, 405, 406, 408, 436, Compote, 21, 575 416–417 440–441 Comté cheese, 400, 437, 438–439 Canapés waxed-rind, 404 Condiments, 574–575 base and fi llings for, 446, 450–451 Cheese evaluation Confi ts, 213 coating sauces for, 21 aroma, 404–406 Consommé, jellied, 26 mousse for, 452 fl avor, 406–407 Contamination. See Food safety rillettes for, 213 and stylistic guidelines, 400 Contests/competitions, for garde manger, Career opportunities, garde manger, 5–7 textural, 407–408 10 Carnations, 99 visual, 401–403 Corned beef, brining time for, 209 Carrageenan, 453 Cheese making Cos lettuce (Romaine), 87, 88 Casings, sausage, 261–267 cultures, 371, 385 Cotija cheese, 406, 426–427, 428 Caviar, 454 curd in. See Curd, cheese Coulis, 21 Celery micro greens, 101, 102 equipment and tools, 371–372 Country-style forcemeats, 300, 302, 303, Centerpieces, buffet, 634 history/development of, 367–371 305 Chafi ng dishes, 615, 625, 633 microorganisms used in, 368, 374 Cow’s milk, in cheesemaking, 367, 370, 372, , history of, 4 and milk composition, 367–368 379 Chaud-froids, 21 milk quality/sources in, 372–373, 375 Crabs, 619 Cheddar cheese milk temperature in, 375, 377, 378 Crackers, 578 artisan/farmhouse, 375, 402, 406, 407, monastic tradition of, 368 Cream 419 rennet in, 368, 375, 376, 378, 381 coating sauce, 21–22 English, 403, 406, 407, 413, 419, sanitation in, 369–370 dressings, 21 422–423 steps in, 375–384 mousseline forcemeat, 302, 306, 307 industrially produced, 408, 422–423 Cheese mites (Tyroglyphus sira), 401, 403 mousses, 450, 452 processed, 370, 422–423 Chervil, 95, 96 sauces, dairy-based, 21 salting, 382 Chèvre. See Goat cheese soups, 26 Cheese. See also Cheese evaluation; Chicken Crème fraîche, 406 Cheesemaking; specifi c cheeses brining time, 209 Crêpe station, 613 Alpine style, 368, 399, 406, 407, 413, cold smoking, 210–211 Cress, curly, 90, 91, 92 437, 438–439 galantines, 316–318 Crisphead lettuces, 88 artisan/farmstead, 371, 402, 408, 413 smoked, 209, 210 Crisps/chips, 578–579 bloomy rind, 391, 401, 404–405, 406 Chicories, 89, 90 Cross contamination, 254, 622 blue mold, 403–404, 405, 406–407, Chimay cheese, 368 Crudité, 444 408, 424–425, 428 China, in buffet service, 624–625 Curd, cheese brined, 382–383, 385, 429, 432–433 Chips/crisps, 578–579 acid-set, 375, 379 as canapé spread, 446 Chives, 96, 97, 100 , 381 crackers, 578 Chutney, 21, 575 cutting, 379–380 descriptive terms for, 410 Chymosin rennets, in cheese making, 376, hooping, 381–382 foams, 453 378 lactic-style, 377–378, 380, 383 -food pairing, 413 Cilantro/coriander/Chinese parsley, 95, 96, Cured foods fresh, 401, 404, 406, 407, 414–415, 101, 102 brines, 207–209 418 Cistercian Trappist cheeses, 368 cure accelerators, 205 hard, 434–435, 436 Clams, 448, 618 dry cure, 206–207 Hispanic, 426–427, 428 Clear soups, 26 in hors d’oeuvres, 445 meltability of, 407 Club sandwiches, 160, 162 Insta-cure, 205, 209 in mousse, 450 Coagulation, in cheese making, 378 nitrates/nitrites in, 204 natural-rind, 402–403, 405, 406, Coating sauces nitrosamines in, 204–205, 209 407–408 aspic, 21–25 Prague Powder II, 254 pasta fi lata-style, 367, 368, 369, 406, chaud-froids, 21 sausages, 253–254, 257–259 408, 429, 430–431 mayonnaise, 19 seasoning/fl avoring in, 205–206, 254 raw-milk, 369 Cold , oils/vinegars, 577 Curly cress, 91, 92 as sandwich spread, 162 Cold smoking, 210–211 Curly endive, 90 in sauces, dairy-based, 21 Collard greens, 90 semisoft, 419 Color D service/plate design, 411–413 and buffet presentation, 631 Dairy-based sauces, 21 smoked, 209, 211 in composed salads, 106 Dandelion greens, 90 soft-ripened, 383, 391, 407, 416–417, of service pieces, 625 Danish blue cheese, 424–425, 428 418 Dégustation menus, 447

subject index 701

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 701701 22/2/12/2/12 111:161:16 AMAM Dehydration, in , 203 forcemeat preparation, 303, 304 of egg yolks, in mayonnaise, 19 Denaturing proteins, 203, 259 knowledge of, 8–9 in forcemeat preparation, 303 Dextrose, in cured foods, 205, 254, 257 maintenance of, 12 milk, 368, 373 Dianthus, 98, 99 meat grinder, 254–255 of oils/vinegars, infused, 577 Dill, 96, 97 omelet station, 620 pork, certifi ed, 253, 257 Dipping sauces, 25 for raw bar, 620 in raw bar, 616–617, 619 Dips and spreads salad spinners, 103 in , 257 condiments as, 575 sausage making, 254–256 Forcemeats dairy-based, 21 smokers, 209, 210 ballotines, 316, 317, 318 as hors d’oeuvre, 444 Escarole, 89, 90 binders, 302, 305 mayonnaise as, 19 Ewe milk, 367 country-style, 300, 302, 303, 305 salsas, 21 defi ned, 300 Direct-set cultures, in cheese making, 374, F dodines, 316 377 Farmer’s cheese, 375, 414–415 equipment/tools, 303, 304 Dodines, 316 Fats fat in, 301–302 Dough. See Pâté dough in cheese, 400 5-4-3, in emulsion sausages, 259–261 Dressings. See also Vinaigrette confi ts/rillettes, 213 foie gras, 318–319 dairy-based, 21 in forcemeats, 301–302 galantines, 305, 316–318 for green salads, 104 in milk, for cheese making, 367 garnishes, 302–303 mustard in, 574 oils, infused, 575–576 , 300, 302, 303, 305–306 oils and vinegars, fl avored, 575–576 in sausages, 253, 259 ingredients, main, 301–302 for potato salads, 105 terrine mold liner, 310 making, 303–307 Dried foods. See Air-dried foods Fermentation, in food preservation, 203 mousseline, 300–301, 303, 306–307, Drum sieve (tamis), 307 Fermented sausages, dry/semidry, 450 Dry-cured meats 257–259 pâté en croûte, 313–315 as appetizer, 449 Feta cheese, 385, 429, 432–433 roulades, 316, 317–318 curing mixture, 206–207 Finger sandwiches, 160, 161, 162 seasonings, 302 curing time, 207 Fish. See also Shellfi sh straight/basic, 300, 303, 305 nitrate/nitrite levels, 204 forcemeat terrine, 310 terrines, 308–313 Duck mousse, 450 testing, 304 confi t, 213, 449 preserved, history of, 2 Frisée, 89, 90 dodines, 316 smoked, 209, 210, 449 Fromage blanc, 401 moulard, in foie gras, 318 5-4-3 forcemeat, in emulsion sausage, Fruits 259–261 in cheese service, 413 E Flatware, in buffet service, 624–625 chips/crisps, 578–579 Edam cheese, 370 Flavor, in cheese evaluation, 406–407 chutney, 575 Education/training, of garde manger, 7–8, 9 Flocculation time, in cheese making, 378 compote, 575 Eggs Flowers, edible, 98–100 coulis, 21 egg wash, for pâté en croûte, 314 Foams, savory, 453–454 discoloration, preventing, 105 as forcemeat binder, 302, 305 Foie gras foams, 453–454 hard cooked, as hors d’oeuvre, 444 cleaning/preparation, 318–319 juices, in jellies, savory, 452 omelet station, 613, 615, 620 in composed hors d’oeuvre, 445 oils/vinegars, infused, 575–577 white, as mousse aerator, 452 foams, 453 purées, in vinaigrette, 19 whites, in forcemeat garnish, 303 grades of, 319 salads, 105 yolk, as emulsifi er, 17, 19, 20 marinating, 319 salsas, 21 Emmentaler cheese, 368, 403, 406, 437, mousse, 319 smoked, 209, 211 438–439 terrines, 310, 319 soups, 26 Emulsifi ers, 16–17, 574 Fontina cheese, 420–421 Emulsion Food costing, for buffets, 614 G mayonnaise, 17, 19–20 Food presentation. See Presentation styles Galantines, 305, 316-318, 449 sauces, cold, 16–20 Food preservation. See Cured foods; Game meats sausages, 259–261 Preserved foods confi ts, 213 vinaigrette, 16, 18 Food processor, forcemeats in, 303, 304, forcemeat, venison, 211 Encapsulations, savory, 453-454 306, 307 Garde manger Endive, 89, 90 Food safety in buffet presentation, 612 Equipment and tools. See also Molds in buffet service, 622 as businessperson, 9, 10–12 brining, 207–208 in cheesemaking, 369–370 career opportunities for, 5–6 buffet service, 625–626 cross contamination, 254, 622 communications skills of, 9, 11 cheese making, 371–372 of cured foods, nitrosamines in, defi ned, 2, 3 cheese storage, 408–409 204–205, 209 education/training for, 7–9

702 garde manger

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 702702 22/2/12/2/12 111:161:16 AMAM history of, 2–4 Gruyère cheese, 437, 438–439 K personal qualities for, 13 Guilds, food-related, 3–4 Ketchup, 575 professional development of, 9–10 Gums, as thickener, 453 responsibilities/skills of, 5, 6–7 L Garlic, in aïoli, 20 H Lactobacillus bulgaricus, 374 Garnishes Halloumi cheese, 429, 432–433 Lactococcus lactis, 368, 374 for appetizer plates, 450 Ham Lactococus helveticus, 368, 374 aspic as, 22, 23 air-dried, 213, 449 Lamb forcemeat, 310, 311 in buffet service, 626 brining time for, 209 Lamb’s lettuce (mâche), 87, 89, 90 for canapés, 446 cold smoking, 210 Lavender, 100 caviar as, 454 dry cure time for, 207 Leaf lettuces, 88 for forcemeats, 302–303 hot smoking, 211 Lecithin, 17 for green salads, 104 Havarti cheese, 375, 402, 403, 408, Legume salads, 105 for sandwiches, 162 420–421 Lemongrass, 97 for sausages, 261 Herbs Lettuces, 87, 88. See also Greens for vinaigrettes, 18 in cures and brines, 206 Linens, for buffet service, 624 Gelatin fl owers, 100 Linguica sausages, 252 aspic ratio, 22 in fruit salad, 105 Loukanika sausages, 252 bloomed, 24, 25, 26, 450 as garnish, 626 in chaud-froids, 21 in green salad, 95–97 M in clear soups, 26 oils/vinegars, infused, 575–577 Mâche, 87, 89, 90 in coating sauces, 21–25 in sausage, 254 Management skills, of garde manger, 10–12 in forcemeat garnish, 303 in sorbets, savory, 452 Marigolds, 98, 99 in jellies, savory, 452 in vinaigrettes, 18 Marinade, for foie gras, 319 in mousse, 450 Hispanic cheeses, 426–427, 428 Marjoram, 96, 97 powdered, 24 Hog casings, 264, 265 Mascarpone cheese, 375, 406, 409, sheet, 25 Hooligan cheese, 403 414–415 testing strength, 24 Hors d’oeuvre. See also Appetizers; Mayonnaise as thickener, 453 Canapés breaks, correcting, 20 Gelling agents, 453 action stations for, 616 as canapé spread, 446 Geotrichum candidum, 374, 401 on appetizer plates, 448 emulsion process, 16–17, 19–20 Glassware, in buffet service, 624–625 vs appetizers, 444 fl avorings/garnishes, 19, 20 Goat’s milk, 367 barquettes/tartlets, 445–446 in mousse, 450 Goat’s milk cheese (chèvre), 385, 401, 404, caviar, 444 as sandwich spread, 162 406, 407, 412, 414–415 coating sauces for, 21 storing, 20 Goose. See also Foie gras composed, 445–447 Meat grinders/grinding confi t, 213 defi ned, 444 care and use, 254–255 dodines, 316 mousses for, 445, 450 forcemeats, 303, 305, 306 Gorgonzola cheese, 404, 406–407, 408, presentation of, 445 progressive, 256 424–425, 428 profi teroles, 447 sausages, basic grind, 256–257 Gouda cheese, 370, 402, 403, 408, 411, salads, 445 sausages, emulsion, 259–261 412, 434–435, 436 spoons, 447 Meats. See also specifi c meats Grain salads, 105 standing of, 444 brining times for, 209 Grana cheese, 407–408 Hot smoking, 211 cured, nitrite/nitrate levels in, 204 Granités, savory, 452 dry cure times for, 207 Gratin forcemeats, 300, 302, 303, 305–306 I in forcemeats, 301 Grazing menus, 447 Iceberg lettuce, 87, 88 preservation, history of, 2 Green leaf lettuce, 87, 88 Ice carvings/beds, 445 roasted, terrines, 310 Greens Infused oils/vinegars, 575–578 as sandwich fi lling, 162 bitter, 89, 90 Inlays, forcemeat garnish, 303 slicing/sequencing, for buffets, 622 caring for, 103 Inoculation, in cheese making, 377–378 Menus garnishes for, 104 Insta-cure, 205, 209 appetizers on, 447–448 micro, 100–102 banquet, 448 mild, 87, 88 J buffet, 613–615 prepared mixes, 93, 94 Jellied clear soups, 26 development of, 7 spicy, 91, 92 Jellies, savory, 452 tasting, 447–448 types of, 86 Job opportunities, for garde manger, 5–7 Mesclun mix, 93, 94 Green salads, 86–104 Job training, for garde manger, 7, 9, 11 Mesophilic culture, cheese, 371, 377, 385 Grinders. See Meat grinders/grinding Johnny jump-ups, 99 Meze, 448 Grosse pièce, 622 Microbial rennets, 376

subject index 703

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 703703 22/2/12/2/12 111:161:16 AMAM Micro greens, 100–102 O certifi ed, in sausages, 253, 257 Microorganisms, in cheesemaking, 368, 374 Oak leaf lettuce, 88 cold smoking, 210–211 Milk Oils dry cure time for, 207 acidifi cation, 377–378, 379 and emulsifi cation, 16, 18, 19–20 fat, 253, 259 bacterial strains in, 368 infused, 575–577 forcemeats, 300, 310 in cheese making, 368–370, 372–373, in mayonnaise, 19–20 smoked, 210 375 as sandwich spread, 162 Portioning, in buffet service, 621 composition of, 367–368 in vinaigrettes, 17, 18 Potatoes pasteurization, 369, 373, 375 Olives, 444 as binder, 302 powder, as binder, 302 Omelet station, 613, 615, 620 chips, 578–579 raw, 369, 372, 373 Onions, red onion confi t, 213 salads, 105 Mint, 96 Orach, purple/pink, 101, 102 Poultry. See also specifi c poultry Mise en place, in buffet service, 620, Oregano, 96, 97, 100 confi t, 213 621–622 Oriental salad mix, 94 forcemeat, 211 Mizuna, 91, 92 Osmosis, in food preservation, 203 galantine, 316–318 Mold Overhauling process, in dry cure, 207 Powdered gelatin, 24 on cheese, 383, 385, 401, 403, 404, 409 Oxidization of fruit, preventing, 105 Prague Powder II, 254 on dry sausages, 259 Oysters, 448, 617–618 Pre-plating, in buffet service, 615, 626 Molds Presentation styles for barquettes/tartlets, 445–446 P appetizers, 449–450 in cheese making, 371, 382 Panadas, in forcemeats, 302, 306 buffets, 621–622, 626–635 for mousse, 452 Panela cheese, 426–427 caviar, 454 for pâté en croûte, 313 Pansies, 98, 99 cheese plate, 411–413 for terrines, 308–310 Pan smoking, 212 hors d’oeuvre, 444–445 cheese, 419, 420–421 Parmesan cheese (Parmigiano-Reggiano), sandwiches, 162–163 Moulard duck, 318 403, 407, 434–435, 436 terrines, 310 Mousse Parsley, 95, 96 Preserved foods in barquettes/tartlets, 445 Pasta air-dried, 210 foie gras, 319 on appetizer plates, 449 brining, 207–208 as hors d’oeuvre spread, 445 salads, 105 curing, 206–207, 257 hot and cold, 450 station, buffet, 620–621 in fat, 213 preparing, 450–452 Pasta fi lata-style cheese, 367, 406, 429, history of, 2–3, 202 in profi teroles, 447 430–431 salt effects in process, 202–205 rolled, 452 Pasteurization, milk, 369, 373, 375 smoking, 209–212 Mousseline forcemeat Pastry dough. See Pâté dough Pressing, in cheesemaking, 382 as “hot mousse”, 450 Pâté Price range, for buffets, 614 ingredients for, 300–301, 302 on appetizer plates, 449 , 370 preparing, 306–307 in composed hors d’oeuvre, 445 Profi teroles, 447 terrine, 307 en croûte, 4, 305, 313–315, 445 Propionibacteria freudenreichii, 374, 403 Mozzarella cheese, 385, 400, 401, 429, of foie gras, 319 Proteins, denaturing, 203, 259 430–431 Pâte à choux, in profi teroles, 447 Proteolysis, in cheesemaking, 383–384, , 403, 408, 436, 440–441 Pâté dough 405 Mussels, 618 barquettes/tartlets, 445–446 Provolone cheese, 408, 429, 430–431 Mustard, 574 Pears, discoloration, preventing, 105 Puff pastry shells, 449 Mustard fl ower, 100 Pea shoots, 101, 102 Pullman loaves, 161 Mustard greens, 91, 92, 93, 101, 102 Pecorino cheese, 402, 411, 412, 434–435 Purées Pectin, 453 coulis, 21 N Pellicle formation, in smoked foods, 210, foams/encapsulations, 453 Nasturtiums, 99 211, 213 mousses, 450–451 Networking, professional, 9–10 Penicillium candidum, 374, 383, 385, 401 in oil/vinegar infusion, 576 Nitrates/nitrites, in cured foods, 204–205, Penicillium roqueforti, 374, 385, 405 soups, 26 254 Pepsin rennets, in cheesemaking, 376, 378 in vinaigrette, 19 Nitrosamines, in cured foods, 204–205, 209 Physical assets, management of, 10 Nitrous oxide canisters, 453, 454 Pickles, 577 Q Nuts Pit-roasting (smoke-roasting), 212 Quark, 401, 407, 414–415 in cheese service, 413 Platters, in buffet service, 625 Quenelles, 445 crackers, 578 Pont l’Évêque cheese, 403, 412, 440–441 Queso blanco cheese, 426–427, 428 as forcemeat garnish, 302 Popcorn shoots, 98, 99 Queso para freir cheese, 426–427, 428 as hors d’oeuvre, 444 Pork. See also Bacon; Ham; Sausages brining time for, 209

704 garde manger

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 704704 22/2/12/2/12 111:161:16 AMAM R Saltpeter, 204 forcemeat terrine, 310 Rabbit confi t, 213 Sandwiches mousseline, 307 cheese, 403, 408, 436, 440–441 breads for, 161 mussels, 618 Radicchio, 89, 90 canapés, 446 raw bar service, 616–620 Treviso, 90 cross-cultural view of, 163 scallops, 210, 307 Radish micro greens, 101, 102 fi llings, 162 shrimp, 448, 619 Raw bar service, 616–620 garnishes, 162 Shrimp, 448, 619 cheese, 403 history of, 160 Slicing/sequencing, in buffet service, 622 Red cabbage, 101, 102 presentation styles, 162–163 Smoked foods Red leaf lettuce, 87, 88 spreads, 161–162 on appetizer plates, 449 Red onion confi t, 213 types of, 160 cold smoking, 210–211 Relish, 21, 162,575 Sauces. See also Mayonnaise; Vinaigrettes in composed hors d’oeuvre, 445 Rennet, in cheese making, 368, 371, 375, coating, 19, 21–25 fi sh, 209, 210, 449 376, 378, 381 coulis/purées, 21 hot smoking, 211 Restaurants. See also Buffets dairy-based, 21 in mousse, 450 history of, 4 emulsion, 16–20 pan smoking, 210, 211, 212, 213 tapas, 447–448 miscellaneous, 25 pellicle formation in, 211, 212 Ricotta cheese, 375, 406, 409 in pasta station, 620–621 sausages, 252, 254 Rillettes, 213 salsas, 21 smoke-roasting, 212 Ripening, in cheese making, 383–384 Sausages wood for, 209–210 Robiola Due Latte cheese, 411, 412, on appetizer plates, 449 Smokers, 209, 210 416–417 casings, natural, 264, 265 Smorgasbord, 448 Romaine lettuce, 87, 88 casings, preparing, 263–265 Snapdragons, 98, 100 Roquefort cheese, 403, 406–407, 424–425 casings, stuffi ng, 266, 267 Sodium ascorbate, 205 Rosemary, 96, 97, 100 casing types, 261–262 Sodium erythorbate, 205 Roses, 99 curing mixture, 253–254 Software systems, 9 Roulades, 316, 317–318, 319 emulsion, 259–261 Sorbets, savory, 452 equipment/tools, 254–256 Sorrel, 95 S fermented, dry/semi-dry, 257–259 Soups, 26 Safety. See also Food safety fresh, 252 Soy lecithin, 454 in grinding meat, 254 garnishes, 261 Spanish tapas, 448 workplace, 12 grind, basic, 256–257 Spices Sage, 96, 97, 100 history of, 252 in cures and brines, 206 Salads. See also Dressings; Vinaigrette ingredients for, 252–257 in forcemeats, 302 as appetizer, 449 loose/bulk, 261 oils/vinegars, infused, 575–577 composed, 106 nitrite/nitrate levels in, 204, 254 quatre épices, 302 fl owers, edible for, 98–100 smoked/dried, 252, 254 in sausages, 252, 254 fruit, 105 tying, 266, 267 Spicy greens, 91, 92 garnishes for, 104 Savory, 97 Spoons, hors d’oeuvre, 447 green, 86–104 Sbrinz cheese, 434–435 Spreads. See also Dips and spreads herbs for, 95–97 Scallops, 210, 307 for canapés, 446 hors d’oeuvre, 445 Scamorza cheese, 430–431 sandwich, 161–162 legume, 105 Seasonings. See also Aromatics; Herbs; Stabilizers, 16 micro greens, 100–102 Spices Staff management, 12 pasta and grain, 105 for appetizer items, 449 Staff training, 11 potato, 105 for cured foods, 205, 254 St. André cheese, 407 preparing greens for, 103 for forcemeats, 302 Starches, as stabilizer, 16 vegetable, 104–105 for pasta/grain salads, 105 Stations, in buffet service, 613, 615, warm, 106 for sausages, 253–254 616–621, 623 Salad spinners, 87, 103 Serving pieces/tools Steam tables, in buffet service, 625 , 257 in buffet service, 625 infusion method, 577 Salmon caviar, 454 Stilton cheese, 403, 406–407, 413, smoked, 209, 210 Sheep casings, 264, 265 424–425, 428 terrines, 310–311 Sheep’s milk cheese, 404 Straight forcemeat, 300, 303, 305 Salsas, 21 Sheet gelatin, 25 Streptococcus thermophilus, 374 Salt Shellfi sh Sugar, in cured foods, 205 brine, 206 appetizers, 448 Sweeteners, in cured foods, 205, 254 in cheese making, 382–383 clams, 448, 618 Swiss-style cheese, 385 in food preservation. See Cured foods; crabs, 619 Preserved foods food safety, 616–617, 619 in forcemeats, 302

subject index 705

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 705705 22/2/12/2/12 111:161:16 AMAM T Thyme, 97, 100 salads, 104–105 Tableware, in buffet service, 624–625 Time management, 10–11 salsas, 21 Taleggio cheese, 403, 408, 417, 436, Tomme-style cheese, 385, 397, 402, 406, smoked, 209, 211 440–441 407, 413 soups, 26 Tapas, 447–448 Training, staff, 11 terrines, 310 Tarragon, 97 Treviso radicchio, 90 Velouté, 26, 450 Tartlets, 445, 447, 450 Triple-crème style cheese, 416–417 Venison forcemeat, 211 Tasting menus, 447–448 Tuna confi t, 213 Vichyssoise, 26 Tat-soi, 90, 91, 92 Turkey Vinaigrettes Tea sandwiches, 160, 162 brining time for, 207, 209 basic, making, 17 Teleme cheese, 432–433 slicing/sequencing, for buffets, 622 emulsifi ed, 16, 18 Terrines garnishes for, 18 in appetizer plates, 449 U for green salads, 104 aspic-bound, 312–313 United Kingdom cheeses, 412–413 mustard in, 574 foie gras, 310, 319 oils/vinegars, infused, 575–577 forcemeat in, 305 V reduced-fat, 19 history of, 4 Veal forcemeat, 211 Vinegars, infused, 575–577 making, 310–312 Vegetable rennets, in cheese making, 376 Violets, 100 molds, 308–310 Vegetables mousseline forcemeat in, 306–307 in appetizer plates, 449 W nontraditional, 310 aromatic, in oils/vinegars, 302 Warm infusion, oils/vinegars, 575–576 presentation of, 310 aromatic, in sausages, 254 Waste disposal, in buffet service, 625–626 slicing/sequencing, for buffets, 622 chips/crisps, 578–579 Water bath, for terrines, 310–311 straight forcemeat in, 305 chutney, 575 Watercress, 89, 90, 91, 92 Tetilla cheese, 402 coulis, 21 Waters, savory, 452 Texture foams, 453–454 Whey and curd, in cheese making, 378, 379, in buffet food presentation, 631–632 garnishes, for green salad, 104 381–382 in cheese evaluation, 407–408 greens, for salads, 86–94 Wood, for smoking, 209–210 in composed salads, 106 hollowed, as containers, 625 Workplace safety, 12 of service pieces, 625 as hors d’oeuvre, 445 Thai basil, 95 juices, in jellies, savory, 452 Z Thermophilic culture, cheese, 371, 377, 385 oils/vinegars, infused, 575–577 Zakuski table, 448 Thickeners, 453, 454. See also Gelatin purées, in vinaigrette, 19

706 garde manger

119_9780470587805-bindex.indd9_9780470587805-bindex.indd 706706 22/2/12/2/12 111:161:16 AMAM