March 7, 2017 Spring Menu 16

March 7, 2017 Spring Menu 16
 Seasonal Menu 16-Spring
Amuse Bouché
Turkey and Cheese Tortellini Vegetable Soup
Sautéed Sea Scallops with Asparagus Tips and Wheat Berry Salad
Short Ribs with Chinese flavors, served on a bed of Basmati Rice and steamed baby Bok Choy
Chicken Alfredo with our House Made Fresh Fettuccini served with seasonal Vegetables
Fresh Baked Bread
French Bread
Tuxedo Cake
Peach Almond Tart
Me Adi
4 cups chopped roasted turkey
Turkey Vegetable Soup
with cheese-filled tortellini
Refrigerated tortellini are fresh-tasting and cook quickly, but if you cant find
them, frozen or freeze-dried work fine as well.
Makes 8-10 servings (about 20 cups)
Total time: 45 minutes
2 cupseachsliced carrots, diced
onions, diced fennel bulb,
and diced Swiss chard stems
2 Thsp. minced fresh garlic
4 isp. dried Italian seasoning
1/2 tsp. red pepper flakes
1/4 tsp. ground nutmeg
2 Tbsp.olive oil
2 cupdryMarsala
1-2 Tbsp. chicken base (such as LE mE
Better Than Bouillon) Separate the thick ribs from the
12 cups low-sodium chard leaves. Sand gets trapped in
chicken broth the leaves, so rinse them well.
or chicken(1 lb.)
3 cupsrefrigerated cheese-
filled tortellini (9 02.)
8 cups chopped Swiss chard
leaves, rinsed {1 bunch)
1 canred kidney beans, drained
and rinsed (14.5 oz.)
1 Tesp.fresh lemon juice
Salt and black pepper to taste
Grated Parmesan
Sweat carrots, onions, fennel, chard
stems, garlic, [talian seasoning,
pepper flakes, and nutmeg in oil
in a large pot over medium heat,
stirring occasionally, 10 minutes.
Deglaze pot with Marsala and
simmer until nearly evaporated;
stir in chicken base. Add broth and
bring to a boil, then reduce heat
and simmer 10 minutes.
Add turkey, tortellini, chard ieaves,
and beans; simmer, partially
covered, until tortellini are cooked
through, 8-10 minutes,
Stir in lemon juice and season with
salt and black pepper. Serve soup
with grated Parmesan.
Adding chicken base to your soup
is a shortcut to enhancing its flavor,
especially for quickly cooked soups.
Per 2 cups: 307 cal; 7g total fat (2g sat); 55mg chel;
Зета um: 336 carb: 60 fiber: 26a protein Because tortellini absorb a lot of the
broth, add them to the soup toward
the end of cooking.
_Fontina Crostini
with lemon gremolata
Makes 8 servings (16 pieces)
Total time: 20 minutes
2 Tbsp.grated Parmesan
1 Tbksp, each minced lemon zest
and minced fresh thyme
1 tsp.minced fresh garlic
1/2 tsp.each kosher salt and
black pepper
Wa tsp. red pepper flakes
16 [talian baguette slices,
i/2-inch thick
2 Thsp. olive oil |
16 thin slices fontina cheese
(8 0z.)
Preheat broiler with rack 6 inches
from element. Line a baking sheet
with foil.
For the gremolata, combine
Parmesan, zest, thyme, garlic, salt,
black pepper, and pepper flakes.
For the crostini, brush one side of
each bread slice with ofl. Arrange
slices on prepared baking sheet, oll
side up; broil until lightly toasted,
1-2 minutes.
Top each crostini with 1 slice of
cheese. Divide gremolata mixture
among crostini; breil until cheese
melts, 1-2 minutes more,
Per serving: 257 cal; 14g total fat (6g sat); 34mg chol;
600mg sodium; 21g carb; 19 fiber; 11g proteln
Cuisine | Splendid Soups € Super Sides — 1
Sautéed Sea Scallops with Asparagus Tips and Wheat Berry Salad
Chef Joachim Buchner, CMC
Serves 4
Wheat Berry Salad:
4 tablespoons olive oil -
1 tablespoon diced shallot
1 tablespoon sliced celery
1/2 cup cooked wheat berries
1 teaspoon chopped parsley
1 teaspoon finely sliced mint leaves
1 scallion, sliced
1 tomato, peeled and .
cut into small dice |
Salt and pepper to taste
2 tablespoons lemon juice
12 stalls medium-thick asparagus;
trimmed to 5 inches long |
1 tablespoon vegetable oil
1 teaspoon grated lemon zest
Salt and white pepper to taste
1 teaspoon finely sliced chives
Sea Scallops:
8 large sea scallops
Kosher salt
Freshly ground white pepper
1/4 cup olive oil
1 tablespoon lemon juice
Finish and Serve:
Extra-virgin olive oil for garnish
Chives for garnish
Chalone Vineyards, Pinot Blanc,
Monterey 2000
То Маке the Wheat Berry Salad:
e Heat a 10-inch sauté pan over high heat. When very hot, add 2 tablespoons of the
olive oil and reduce hear to medium. Add shallot and celery and cook until the veg-
— etables are tender, Let cool.
* Transfer the shallot and celery into a large glass mixing bowl. Add cooked wheat
berries, parsley, mint, scallion and diced tomato. Season with salt, pepper and
lemon juice. Add: the remaining 2 tablespoons olive oil. Let rest for 15 minutes and
| add more salt and pepper if needed. Set aside.
To Make the Asparagus:
. Bring a large pot filled with salted water to а boil. Cook the asparagus until tender,
about 4 minutes, =
- * Ina 10- inch sauté pan, warm oil over low heat. Add the lemon zest and the cooked
asparagus. Season with salt and Pepper and continue to cook gently for 2 more —
minutes. Add chives. Keep warm. |
To Make the Sea Scallops: — ©
“Pat scallops dry and season: with salt and white pepper. Heat a 10-inch sauté pan
over high heat until very hot. Add olive oil to the pan. Wait 15 seconds, then set
the sea scallops into the hot oil. Reduce heat to medium and cook scallops on both
sides until golden, approximately 2 minutes on each side.
* Remove scallops from pana and place on a warm plate. Brush lemon juice over scal-
Finish and Serve:
» Arrange three asparagus stalks in the center of each of four plates. Drizzle with the
lemon zest oil left in the pan. Spoon wheat berry salad next to the asparagus and set
two sautéed scallops on top of the salad on each plate. Drizzle extra-virgin olive oil
over the scallops, garnish with chives and serve.
Short ribs braised with Chinese flavors
И, сир peanut or neutral oil, such as 2 tablespoons Szechwan peppercorns
canola or grapeseed
ET 20 cilantro stems, preferably with roots
4 pounds short ribs attached, well washed
Salt and freshly ground black pepper 1 cup dry (ino) sherry
1 large onion, peeled and roughly % cup soy salice
h d
choppe 1 pound bok choy (preferably 4 small
4 large cloves garlic, peeled and heads; or 1 large head, split into quar-
smashed ters)
ma a Ea A
Y, cup roughly chopped ginger (don’t 12 water chestnuts, preferably fresh,
у bother to peel) peeled, washed, and cut into quarters
(canned are okay; rinse them first)
bmi Ermira am и,
EL Tit
Tara a
a ed
2 tablespoons sugar
2 tablespoons peeled and finely
. Minced ginger
5 star anise
5 dried chiles Minced cilantro for garnish
1 Putz tablespoons of the oil in a deep heavy skillet or casserole and turn the heat
to high. Brown the ribs well on all sides, seasoning well with salt and pepper as
they cook; this will take about 20 minutes. Remove the ribs, pour out and dis-
card the fat, and wipe out the pan.
2 Preheat the oven to 350°F. Put the remaining 2 tablespoons oil in the pan, turn
the heat to medium-high, and add the onion, garlic, chopped ginger, and sugar.
Cook, stirring, until the onion is very brown, 10 to 15 minutes.
3 Add the star anise, chiles, peppercorns, and cilantro stems; cook, stirring, for an-
other minute, then add the sherry, soy sauce, and 3 cups water. Add the ribs,
cover, and put in the oven. Cook until the meat is very tender and falling from
298 the bone, about 3 hours; turn the meat once or twice an hour.
Jenaej>ads o) 3 dig
4 Just before the meat is done, steam the bok choy on a rack over boiling water
until it is tender, 5 to 10 minutes; keep wart.
5 Transfer the ribs to a platter. Strain the vegetables and liquid, pressing hard on
the vegetables to extract all of their juices, into another large pan and refrigerate
(see Keys to Success) or reheat. Bring to a boil and whisk until slightly reduced,
then add the ribs, water chestnuts, and minced ginger. Heat the ribs through,
and adjust the seasoning as necessary. Place a portion of the bok choy on each of
four plates and top with a portion of the meat and sauce; garish with cilantro
and serve.
Fettuccine Alfredo
Fettuccine 8 oz
Whole butter 2 0z
Heavy Cream 1202 2 À | X (.
Parmesan cheese, grated 2 оу р
Salt and white pepper to taste -
Chicken breast 6 02
To make the sauce, combine the butter, cream and cheese in a sauté pan. Bring to a boil
and reduce slightly. Season chicken with salt and garlic. Grill the chicken and cut into bite
size pieces. Cook the pasta al dente, drain and place in bowl. Pour sauce over pasta and
place grilled chicken over Sauce. Garnish with fresh parmesan cheese.
Pasta Sheet Roller & Pasta Cutter Features
Pasta Sheet Roller — Adjustment knob
lets you change distance between rollers to
knead and roll pasta to desired thickness.
Angel Hair Cutter — Cuts pasta sheets
into fine, angel hair pasta.
Fettuccine Cutter — Cuts pasta sheets
into fettuccine-width pasta.
- Thick Noadle Cutter — Cuts pasta sheets
into thick noodles.
Spaghetti Cutter — Cuts pasta sheets
into spaghetti and thin linguine.
Cleaning Brush — Use to brush away
dried dough after use.
NOTE: Never wash or immerse
attachments in water or other liquid.
Never wash in dishwasher.
NOTE: These attachments are designed to
be used with pasta dough only. To avoid
damaging your pasta roller, do not cut or
roll anything other than pasta.
NOTE: When using the machine, do
not wear ties, scarves or long necklaces,
gather long hair with a clasp.
Your purchase may include one of the
following items:
KPRA includes Pasta Roller, Fetfuccine
Cutter and Spaghetti Cutter
KPCA includes Angel Hair Cutter and Thick
Noodle Cutter
KFETPRA inciudes Pasta Roller and
Fettuccine Cutter
KSPAPRA includes Pasta Roller and
Spaghetti Cutter
KPEX includes Pasta Roller, Fettuccine
Cutter and Spaghetti Cutter (KPRA); Angel
Hair and Thick Noodle Cutter (KPCA); and
Ravioli Maker (KRAV)*
KPSA includes sheet roiler only
* Ravioli Maker instructions are not included in this
Use and Care guide.
Assembling the Pasta Sheet Roller
& Pasta Cutters
To Attach: Remove "Do not immerse in
water” label, prior to use.
1. Turn mixer OFF.
2. Unplug Stand Mixer.
3. Depending on which type of hub you
have, either flip up hinged cover or
loosen attachment knob (A) by turning
it counterclockwise and remove
attachment hub cover (B).
. Select Pasta Sheet Roller or Pasta
Cutter attachment. Insert attachment
shaft housing (C} into attachment hub
(D), making certain that power shaft
fits into square hub socket. Rotate
attachment back and forth if necessary.
When attachment is in proper position,
the pin on the attachment housing will
fit into the notch on the hub rim.
5. Tighten attachment knob (A) until Pasta
Sheet Roller or Pasta Cutter attachment
is completely secured to mixer. Please
refer to General instructions in your
Stand Mixer Instructions and Recipe book.
* Good pasta doughis firm and leathery
to-totich; but also pliable. К should
never stick to your fingers or crumbie
and fall apart. Many factors, such
Food Poisoning Hazard
as humidity, brand of flour used, Do not let foods that contain | + # =
ul and size of eggs, may affect dough perishable ingredients such as ; TE =
D consistency: To test tor corr f eggs, dairy products, and ; ; A o
и consistency, pinch a small вто + e meats remain unrefrigerated for ; | т
я ee roh stays together more than one hour. E Move adjustment knob to setting 2.
a your fingers, № ; Ne Feed dough through rollers to further
Doing so can result in food
poisoning or sickness.
jay be necessary to
nt of flour or water 10
ctdough consistency.
» Pasta can be cooked just after cutting.
it can also be dried or frozen for future
use. To dry, lay strands of pasta in 2
single layer on a towel or drying rack,
and air dry for no more than one hour.
Store dried pasta in an airtight contamer
in the refrigerator. To freeze, let pasia
air dry for no more than one hour and
freeze in an airtight container. [Tis not
necessary to separate strands of pasta
before freezing, just dust with flour and
form into “nests”.
Suggested Roller Settings
Using the Pasta Sheet Roller & Pasta Cutters
1. Prepare pasta dough (see “Tips for
Perfect Pasta.”) Cut dough into pieces
about % inch {1cm} thick. Hatten each
piece slightly.
2. Set adjustment knob on Pasta Sheet
Roller at t by pulling the knob straight
out and turning to setting 1. Release
knob, making certain pin on roller
housing engages opening on the back
of the knob, allowing the knob to fit
flush to the roller housing.
3. Turn mixer to Speed 2 or 4. Feed
flattened piece of dough into rollers
to knead. Fold dough in half and roll
again. Repeat folding and kneading
process several times, until dough is
smooth and pliable and covers the
width of the roller. Lightly dust pasta
with flour while rolling and cutting to
flatten. Change to setting 3 and
feed dough through roilers again,
Continue to increase roller setting until
desired dough thickness is reached.
See “Suggested Roller Settings” to
determine the correct thickness for
each type of pasta. Do not fold dough
on setting 2 or higher.
To make angel hair or thick egg
noodies, exchange Pasta Sheet Rolier
for Pasta Cutter attachment, Feed
flattened sheets of dough through
cutter. Cut pasta can be cooked
immediately or frozen or dried for later
use, See "Tips for Perfect Pasta” for
information on freezing and drying.
- — aid in drying and separation. Knead
tting Uses and fold each piece of dough in the
MER same manner.
ds Li Kneading and thinning dough
ii iriie nee Thick noodles
A Egg noodies
ES ares ener Lasagna noodles, fettuccine, spaghetti, and ravioli
OT ene неее ....... Tortellini, thin fettuccine, and linguine fini I Е
A Very thin “angel-hair“- type pasta/capellini or very fine linguine 3
3 NOTE: After you finish using your Pasta Sheet
Roller and Pasta Cutter attachments, replace
hub cover and tighten attachment knob.
Cleaning the Pasta Sheet Roller & Pasta Cutters
To clean Pasta Sheet Roller and Pasta Cutter
attachments, let parts air dry for one
hour and then remove any dried dough
using the Cieaning Brush. If dried dough
cannot be removed, try hand-tapping the
attachment. A toothpick can be used if
necessary. Never use a knife or other sharp
object to remove excess dough. Polish
with a soft, dry cloth and store attachment
pieces in a dry place at room temperature.
NOTE: Never wash of immerse
attachments in water or other liquid. Never
wash in dishwasher.
NOTE: Do not run a dishiowel or
any other cloth through the roliers to clean
them. Do not insert objects such as knives
or screwdrivers to clean the unit.
Clean properly after use as described above.
We recommend using a light mineral oil to
lubricate the gears periodically. Add a drop
of mineral oil to each of the far corners
of the rollers and/or cutters to lubricate
the gears (4 locations). This can be done
annually or after 50 uses.
Cooking Pasta
Add 2 teaspoons (10 ml) salt and 1
tablespoon (15 ml) oil (optional) to 6
quarts (5.7 |) boiling water. Gradually add
pasta and continue to cook at a boil until
pasta is “al dente” or slightly firm to the
bite. Pasta floats to the top of the water
while cooking, so stir occasionally to keep
it cooking evenly. Drain in a colander.
Dry pasta — 7 minutes
Fresh pasta — 2-5 minutes depending on
thickness of noodles
Basic Egg Pasta
Food Poisoning Hazard
Do not let foods that contain
perishable ingredients such as
eggs, dairy products, and
meats remain unrefrigerated for
more than one hour.
Doing so can result in food
poisoning or sickness.
мет пот
4 large eggs Place eggs, water, flour, and salt in mixer bowl. Attach
(7% cup [208 mi] eggs) bowl and flat beater. Turn 10 Speed 2 and mix 30 seconds.
7 tablespoon (15 mb Exchange flat beater for dough hook. Turn to Speed 2 and
water knead 2 minutes. Remove dough from bowt and hand
3% cups (830 mi) sifted knead for 1 to 2 minutes. Let it rest for 20 minutes. Divide
all-purpose flour dough into 4 pieces before processing with Pasta Sheet
1 teaspoon (2 mi) sait Roller attachment.
Fallow cooking instructions on this page.
Yield: 1% pounds (565 g} dough.
Semolina Egg Pasta
4 large eggs Place eggs, water, ofl, flour, and salt in mixer bowl. Attach
(7 cup [208 mil eggs) bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
2 tablespoons (30m) Exchange flat beater for dough hook. Turn to Speed
water 2 and knead 2 minutes. Remove dough from bowl
1 tablespoon (15 mi) oil and hand-knead for 1 to 2 minutes. Divide dough into
318 cups (790 mi eight pieces before processing with Pasta Sheet Roller
semolina flour attachment,
i» teaspoon (2 mi) salt
Follow cooking instructions on this page.
Yield: 1% pounds (565 g) dough.
(This recipe not intended for use with other KitchenAid
pasta maker models SNFGA & SNPA.)
For best results use Roller (Lasagna, Ravioli, etc.) and the
Fettuccine Cutter when preparing this pasta.
French Bread
юм ол вые
cup water (lukewarm)
oz. Sugar
oz. yeast (active dry)
Ibs, bread flour
OZ. salt
cups water (lukewarm)
oz. shortening
each egg, whole (for egg wash)
In a small bowl, dissolve sugar in first amount of lukewarm water. Sprinkle dry yeast on top and
let stand 5 minutes.
Combine flour and salt in mixer bowl.
Add yeast mixture, second amount of water, and shortening to the mixer bowl.
Mix on low speed for ten minutes using the dough hook.
Proof in greased bowl covered for 10 minutes.
Cut and form into rolls or loaves.
Pan bread and proof until doubled in size {15-20 minutes).
Egg wash bread (one egg mixed with water) and cut on a slant % inch into the top of dough 4 to
5 cuts per load {one cut for rolls).
Bake in convection oven at 400°F for 15-20 minutes or until desired doneness.
10. Cool before cutting loaves
Tuxedo Cake: From “The Pastry Queen”
Yields 3-two layer cakes
12-14 servings per cake Maves 3ea kes
16 oz bnsaitéd butter
32 OZ water
16 oz canola oil
8 cups Sugar
2 cups unsweetened cocoa powder
8 cups all purpose flour
8 ca whole eggs
16 oz buttermilk
2 Tbsp baking soda
i tsp salt
2 Tbsp vanilla extract
Whipped Cream Frosting
2 14
quarts chilled heavy whipping cream
cups powdered sugar, sifted
Chocolate glaze
Oz bitter-sweet chocolate, chopped into small pieces
cup heavy whipping cream
cup Lyle’s Golden Syrup (Karo syrup is a substitute)
tsp. Vanilla
To make the cake:
№ 59 4 A LA D
Preheat the convection oven to 300° F,
Line the bottom of six (6) 9-inch cake pans with parchment paper rounds, grease
with butter, and dust with flour (or spray with Baker's Joy).
Combine butter, water, and canola oil in a medium sancepan set over medium
In a large bowl, stir together the sugar, cocoa, and flour.
Pour the butter mixture into the sugar mixture and whisk until smooth.
Whisk in the eggs, one at a time, then whisk in the buttermilk,
Whisk in the baking soda, salt, and vanilla all at once.
Transfer the batter to the prepared pans,
Stagger the cakes in the oven so that no layer is directly over another. Bake for 30
to 40 minutes, or until a toothpick inserted in the middle of each layer comes out
Monitor the layers carefully for doneness; each one may be done at different
11. Remove the cakes from the oven and cool on racks for about 15 minutes before
inverting onto baking rack.
12. Cool the cakes completely, at least 2 hours, before frosting.
NTE Ee ms y на а e
Fob bo талон жи
20 Make the Frosting:
1, Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on
high speed until soft peak form.
2. Add the sifted powdered sugar and whip until thoroughly combined.
3. Place one cake layer on a platter (or cake circle) and spread some of the frosting
over the top,
4. Top with the second layer, thickly coasting the top and the sides of each with
3. Refrigerate cake until the whipped cream frosting has stabilized, at least 1 hour,
To Make the Glaze:
1. Place the chocolate in a medium bowl,
2. Heat the cream in a small saucepan over medium heat until it is very hot and just
beginning to steam.
3. Pour the hot cream over the chocolate and stir until it has melted completely.
4. Stir in the syrup and vanilla.
5. Pour the glaze into a quart size pitcher and let cool for 10 minutes. Do not let the
glaze sit too long or it may become too thick to work with,
6. Slowly pour the glaze over the cake, ensuring that it covers the top and drizzles
down the cake sides. Cover the top entirely, but make sure some of the cream
frosting on the side of the cake shows through the drizzle on the sides,
Refrigerate the cake until the glaze is set and the whip cream frosting is firm, at least an
hour. Slice the cake with a log serrated knife, dipping it in a tall container of hot water
between each slice.
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Fresh Peach Tart with Almond Cream [On Baking 3e]
Source: On Baking 3/e : Chapter 9 (pp 0)
Yield: 1 ea Serving Size: 1/8 ea # of Servings: 8
Puif Pastry (Pâte Feuilletée) [On Baking 3e] 6 07
Amond Cream [On Baking 3e] 116 802
peaches (peeled, pitted, and sliced) 8 ea
unsalted butter (melted) | 3 oz
granulated sugar 1 0z
confectioners sugar as needed
vanilla ice cream as needed
1 Roll out the puff pastryinto a strip, approximately 6 inches x 22 inches (15 centimeters x55 centimeters—the length of a
sheet pan) and 18 inch (3 millimeters) thick. Lay the dough on a sheet pan lined with parchment paper.
2 Using a large plain tip, pipe four rows of Amond Cream down the length of the puff pastry. Leave a 34-inch (18-millimeter)
margin along both long edges of the dough.
3 Arrange the peach slices over the cream, overlapping slightly.
4 Brush the peaches with the melted butter and evenly sprinkle the sugar over them.
5 Bake at 400*F (200°C) until the dough is done and the peaches are lightly browned, approximately 20 to 30 minutes.
6 Serve warm, dusted with powdered sugar and accompanied by vanilla ice cream.
Almond Cream [On Baking 3e]
Source: On Baking 3/e : Chapter 9 (pp 296)
Yield: 3 Ib Serving Size: 107 # of Servings: 48
unsalted butter (softened) 8 02
granulated sugar 11b
eggs 8.30z (bea)
all purpose flour 5 02
ground almonds 12 02
» Soften butter,
» Grind almonds.
© Cream the butter and sugar. Slowly add the eggs, scraping down the bowl as necessary.
© Stir the flour and almonds together, then add to the butter mixture. Blend until no lumps remain.
® Almond cream may be stored under refrigeration up to 3 weeks.
O Fill pastries with this mixture before baking.
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