Poaching is a moist heat cooking method, subcategorized by shallow and submerged poaching. It is often associated with delicately flavored foods that do not require lengthy cooking times to tenderize them, such as eggs, fruit, or fish.

Shallow poaching:

For shallow poaching the food is placed in just enough liquid to come approximately halfway up the sides. The liquid, called a cussion (kwee-sohn), is brought to a simmer on the stove top. The surface of the liquid should show only slight movement, but no bubbles. Do not allow liquid to reach a boil, because the agitation will cause meats to become tough and stringy and will destroy the tender foods.

The pan is then covered with a buttered parchment paper (cartouche) or a lid, and cooking is completed either on the stove or in the oven. Shallow poaching combines the aspects of poaching and steaming.

The steps involved in order of preparation when shallow poaching are:

1. Protein preparation
2. Select an appropriate size pan
3. Smear whole butter on bottom
4. Add aromatics
5. Place item over aromatics
6. Add cold liquid half way up
7. Cover item with a buttered cartouche
8. Adjust heat to poaching temperature
9. Cover and poach until done
10. Remove the protein and keep warm while preparing sauce
11. Reserve poaching liquid to be used to prepare sauce according to recipe
12. Serve the protein with the sauce

Shallow Poaching is best suited for boneless, naturally tender, single serving size, sliced or diced pieces of meat, poultry or fish. To shallow poach food properly, begin by selecting an appropriately sized saute pan or sautoir. Smear the inside of the pan with whole butter and add the aromatics into the pan.

Braising:
Foods to be braised are usually large pieces of meat that are first browned in a small amount of fat at high temperatures. The meat used is often from an older animal or from a less expensive cut. These tougher pieces of meat contain more connective tissue and collagen that is dissolved by long slow cooking with moist heat.

Vegetables are caramelized, seasonings are added, deglazed with wine and enough stock is added to come one-third to half way up the item being cooked.  The liquid is brought to a simmer, covered with a paper liner and a lid. The food is braised at a medium heat in the oven at 350ºF—375ºF.

The slow cooking process will help tenderize the meat. The prolonged cooking in a moist heat environment will dissolve the connective tissue and muscle fibers (Collagen and Protein) in the meat and an exchange of liquid will happen.

When the process is complete, the connective tissue has melted into the liquid and will give the sauce made from the braising liquid a gelatin shine.  The meat will be tender and very juicy from the absorbed liquid, and the flavors introduced through the cooking process will be successfully developed.  Braised foods are always served coated with the sauce made from the cooking liquid.

The steps involved in order of preparation when braising are:

1. Meat preparation
2. Truss the meat and season
3. Heat a small amount of fat
4. Sear the meat on all sides and remove from pot
5. Add and caramelize the mirepoix
6. Pincé the tomato product
7. Add the flour and stir in
8. Deglaze the pan with wine
9. Add the liquid (stock) half way up the meat
10. Cover and braise in oven slowly 250-300*F until tender
11. Remove the meat and strain the sauce
12. Finish sauce and serve over the meat

Poaching & Braising (Recipes)

Chicken Pot au Feu
Serving Size : 4
INGREDIENTS:

• 1 Chicken, quartered
• 1 Onion Pique, prepared
• 1 quart Chicken Stock, prepared
• 12 pieces each: Carrots, turnips, zucchini, red potato-tourné
• Salt & Pepper, to taste
• Chives, chopped

PROCEDURE:

1. Wash and dry the chicken, place in a sauce pot, cover with chicken stock and add the onion pique.  Bring to a boil, and simmer gently for about 45 minutes.
2. Prepare all the vegetables and cook them separately in chicken stock or water to desired doneness. Set aside.
3. When the chicken is cooked, remove it from the stock and allow it to cool slightly.  Remove the meat from the skin and bones, and cut the meat into 1″ pieces.  Alternatively, remove the skin, ribs, and thigh bones; “French” the leg and wing bone; and serve the pieces whole.
4. Strain the chicken stock, bring back to a simmer, degrease and season well.  Reduce if necessary to achieve a fuller flavor.
5. Serve in a soup bowl, each serving to include, chicken meat, 3 each tourné carrots, turnips, zucchini and potato, hot chicken stock and garnished with chopped chives.

Poached Seafood a la “Bonne Femme”
Serving Size : 4
INGREDIENTS:

• 4 Fish fillets, prepared
• 12 Shrimps, peeled, deveined
• 12 Scallops, side muscle removed
• Butter, as needed
• 1 ounce Shallots, minced
• 4 ounces Mushrooms, washed, sliced
• 1 cup Fish stock, prepared
• 4 ounces White wine, dry
• Juice of ½ lemon
• Salt & white pepper, to taste
• 1 ounce Beurre manie
• 4 ounces Heavy cream, whipped
• 2 tablespoons, Fresh herbs such as thyme, chevil, oregano, and chives, finely chopped

PROCEDURE:

1. Place the shallots and mushrooms in a buttered sauté pan, place the fish fillets on top, skin side down.
2. Add the fish stock, white wine, lemon juice, season with salt and pepper. If fish stock is not available, use canned or bottled clam juice mixed to taste with water.
3. Bring the liquid to a simmer on the stove, cover the fish with a paper lid and poach it in the oven at 325° until the fish is done.  Alternatively, you can poach on the stovetop by continually spooning the hot liquid over the fish until it is just cooked through.
4. Remove the fish to a plate, cover with the paper lid and keep it warm. Add the scallops and the shrimp to the pan and poach until they are just done.  Remove the seafood and keep it warm.
5. Prepare the sauce: Strain the poaching liquid and bring it to a simmer.  Thicken the sauce lightly with beurre manie, season to taste, then fold in the whipped cream and the chopped herbs.
6. Coat the fish and seafood with the sauce for service.
7. Serve with parsley potatoes or rice pilaf.

Poached Chicken Breast “Fines Herbes”
Serving Size : 4
INGREDIENTS:

• 4 Chicken Supremes, prepared
• Butter, as needed
• 1 ounce, Shallots, fine dice
• 1 cup Chicken stock, prepared
• 2 ounces White wine, dry
• Salt & Pepper, to taste
• 2 ounces Beurre Manie, as needed
• 4 ounces Heavy cream, whipped
• 2 tablespoons Fresh herbs such as thyme, chevil, oregano, and chives, finely chopped

PROCEDURE:

1. Place the shallots in a buttered sauté pan, place the chicken suprêmes over the shallots, add the chicken stock, white wine, and season with salt and pepper.
2. Bring the liquid to a simmer on the stove, cover the chicken with a paper lid and poach it in the oven at 350° until the chicken is Done. Remove the chicken from the poaching liquid (“cuisson”), and keep it warm.
3. Prepare the sauce: Strain the poaching liquid and bring it to a simmer.  Thicken the sauce lightly with beurre manie, season to taste, then fold in the whipped cream and the chopped herbs.
4. Slice the chicken breasts on the bias and coat with the sauce.
5. Serve with parsley potatoes or rice pilaf.

Coq au Vin
Serving Size : 4
INGREDIENTS:

• 1 Chicken, prepared
• Clarified Butter or vegetable oil, as needed
• 2 ounces Bacon
• 4 ounces Onion, diced
• 4 ounces Mushrooms, quartered
• 1 clove Garlic, minced
• 1 ounce Tomato Paste
• 1 ounce Flour
• 2 cups Red wine
• 2 cups Chicken Stock, prepared
• 1 sprig Thyme
• Salt & Pepper, to taste
• Parsley, chopped

PROCEDURE:

1. Cut the chicken into 8 pieces.  Marinate with the red wine and onions at least 2 hours at room temperature, or overnight in the refrigerator.
2. Prepare the bacon, onions, mushrooms and garlic.  Remove the chicken and onion, and set the wine aside to be used as the braising liquid.
3. Preheat a sauce pot with clarified butter or oil, and sear the chicken pieces.  Remove the excess fat, leaving about 1 tablespoon.  Render the bacon then remove it from the pan.  Caramelize the onion, mushrooms and garlic in the bacon fat.  Add tomato paste and pincé, then add flour and stir it in thoroughly to form a roux.
4. Deglaze the pan with the reserved wine and stock, stir vigorously to dissolve the roux, and bring to a simmer.
5. Return the the seared chicken pieces and bacon to the pan; cover and braise in the oven at 375° until the chicken is fork tender.
6. Adjust seasoning and thickness if necessary with a beurre manie, garnish with chopped parsley.

Yankee Pot Roast
Serving Size : 4
INGREDIENTS:

• 2 pounds Beef knuckle
• Salt & Pepper, to taste
• Vegetable oil, as needed
• 8 ounces Mirepoix, small dice
• 2 ounces Tomato paste
• 1 ounce Flour
• 3 ounces Red Wine
• 2 cups Brown Stock, prepared
• 1 small Sachet d’epice
• Corn Starch, as needed
• Salt & Pepper, to taste

PROCEDURE:

1. Trim and truss the beef.  Season generously with salt and pepper.
2. Heat the oil in a rondeau and sear the beef on all sides.  Remove the meat from the pan and pour off excess oil, leaving about 2 tablespoons.
3. Add the mirepoix and sauté until it is caramelized.  Add the flour and cook for 2 minutes. Add the tomato paste and pincé. Return the beef to the pot.  Add the wine, stock, and sachet d’epice.
4. Bring the liquid to a simmer, cover the beef with parchment paper, aluminum foil and a lid, place in the oven.  Braise the beef in a 375° oven until fork tender, approximately 2 hours.
5. Remove the beef and keep it warm. Simmer the sauce to reduce it, add the slurry to desired thickness.  Strain the sauce through a fine chinois, degrease and adjust the seasoning/
6. Slice the beef thin, against the grain and serve covered with the sauce.

Glazed Turnips
Serving Size : 4
INGREDIENTS:

• 1 pound Turnips, peeled
• 1 ounce Butter
• 1½  ounces Maple Syrup
• Salt & Pepper, to taste
• Nutmeg & Cinnamon, to taste
• Parsley, chopped

PROCEDURE:

1. Peel and slice the turnips into batonettes.  Parboil until almost completely cooked.
2. Heat the butter in a sauté pan, add the syrup and bring to a simmer.  Add the turnips and toss until they are glazed.
3. Adjust the seasoning with salt and paper, a pinch of nutmeg and cinnamon.
4. Garnish with chopped parsley.

Sugar Snap Peas
Serving Size : 4
INGREDIENTS:

• 10 ounces Sugar Snap Peas
• 1/2 oz Butter
• Salt & Pepper, to taste

PROCEDURE:

1. Par-cook sugar snap peas in boiling water and shock in ice water.
2. Heat sauté pan over medium heat, add butter and sugar snap peas, sauté until hot.  Season with salt and pepper to taste.

Potato Pancakes
Serving Size : 4
INGREDIENTS:

• 1 pound Russet Potatoes, grated
• 2 ounces Onion, grated
• Salt & Pepper, to taste
• Clarified Butter, as needed

PROCEDURE:

1. Peel, wash and grate the potatoes and onions on the hash brown grater.  (Note: do this right before cooking – the raw, grated potatoes will turn brown in just a few minutes).
2. Season with salt and pepper, squeeze out excess juice, Shape them into thin 2″ patties.
3. Fry them in clarified butter until golden brown and crisp.

POTATOES
Potatoes are a starchy vegetable.  The starch molecules don’t begin to soften during cooking until they reach the gelantinization range, which in the potato is about 137 to 150.  At this temperature the cells in the potato beginning to take on water and they swell and then finally soften. There are over 3000 varieties of potatoes and they vary in color from gold to pink, red, blue, purple and candy stripped.

Classifications of potatoes:
•    Waxy or new potatoes — have a high moisture content, high sugar, low starch.  They are round in shape, with a thin skin.  They hold their shape well when cooked and have a firm and moist texture.  They are best suited for boiling whole for salads; soups and any preparation where the potato must hold it shape.  They are not well suited for frying Reds,  like the  all red, and the dark red norland or the rose finn apple, white potatoes yukon gold and white rose, yellow potatoes like the ruby crescent
•    Mealy or starchy potatoes — have high starch content, low moisture and are low in moisture.  They are thick skinned.  The cells of these potatoes tend to separate form each other when cooked and they become light and granular Russet or Idaho’s are ideal for baking and french fries, because or their regular shape while  the all purpose or chef potatoes are irregular and generally less expensive, which are most suitable for mashed potatoes, the purple potato, all blue or caribe

Duchesse (duh-Shees) potato mixture: Is considered the mother of many classic potato preparations.

Mashed Potatoes Duchesse
Serving Size: 4

INGREDIENTS:
•    2 1/4 lb. Potatoes, peeled, quartered
•    4 each Egg yolks
•    3 oz Butter, softened
•    Salt & Pepper, to taste

Procedure:
•    Peel, wash, quarter and place the potatoes in cold salt water, bring to a boil and simmer for approximately 25 minutes until the potatoes are tender.
•    Drain and dry the potatoes in the oven, run them through the ricer.
•    Mix in the egg yolks; add the butter and seasonings. Blend and and pipe them through a star tube into single serving size (3-4 oz) mounds.
•    Brush with an egg wash and reheat in a 350° oven before serving.

STORAGE OF POTATOES
Best storage for potatoes is in a cool dry, dark place e at 50*F to 60*F.  Don’t refrigerate or starch will turn to sugar.

COOKING METHODS:
Roasting/Baking
1.    Wash and clean potato
2.    Toss in oil if roasting, season if desired
3.    Place in hot oven
4.    Cook until tender, crisp skin if roasting
5.    Serve or hold

Pan frying
1.    Prepare potatoes
2.    Heat pan
3.    Add fat
4.    Add potatoes
5.    Shake pan to coat potatoes evenly with fat and to help prevent sticking
6.    Sauté to golden brown and flip and repeat
7.    Should be crispy on the outside and tender and moist on the inside

Simmering potatoes
1.    Cut potatoes and place in cold water that covers
2.    Bring to a boil and reduce to a simmer and cook until tender
3.    Drain and dry
Drying potatoes
•    Drain water
•    Place potatoes on a sheet tray and place in a moderate oven for 15 minutes or so depending on the amount of potato
•    They should no longer steam while still in the oven.

Deep frying and Proper breading procedures
Proper breading
•    Flour
•    Egg wash
•    Bread crumbs

Deep fat frying
1.    Prepare or blanch potatoes according to desired method
2.    Blanch potatoes for french fries
3.    Oil at 325 immerse potatoes until they become just limp
4.    Drain and cool
5.    Proceed as directed
6.    Increase the oil temperature to 375*F
7.    Fry until golden brown or floats
8.    Drain
9.    Season away from fat
10.    Serve

GRAINS
Grains are grasses that bear edible seeds. Corn, rice and wheat are the most significant.

Most grain kernel are protected by a hull or husk. All kernels are composed of three parts:
1.    Bran-The tough outer layer covering the endosperm.
2.   Endosperm-Is the largest part of the kernel and is the source of protein and carbohydrates (starch). It is the part that is milled into flour
3.   Germ-Is the smallest portion of the grain and is the only part that contains fat.

The bran, endosperm and germ can be separated by milling.

Types of grains:
Corn-Is the only grain that is eaten as a vegetable.
•    Cornmeal
•    Hominy
•    Grits

Rice-Is the starchy seed of a semiaquatic grass. It is divided into three types: Long-grain, Medium-grain, Short-grain,
Types of rice:
•    Arborio
•    Basmati
•    Brown
•    Sticky
•    Wild

Wheat-Is most often milled into the wide range of flours.
•    Cracked wheat
•    Bulgur
•    Couscous

Other Grains
•    Barley- Is one of the oldest culinary grains. The most common type is pearled.
•    Buckwheat/Kasha-Buckwheat is not a type of wheat; it is not even a grain. Rather, it is the fruit of a plant distantly related to rhubarb. Buckwheat flour contains NO Gluten forming proteins.
•    Millet-Is a high protein cereal grain with a bland slightly nutty flavor and white color.
•    Oats-After rice, oats is probably the most accepted whole-grain product in the American diet. An oat grout is the whole oat kernel with only the husk removed.

Types of Oats:
•    Steel Cut-Are toasted and then cut into small pieces with a steel blade.
•    Rolled-marketed as “old fashion oats” are grouts that have been steamed and then rolled into flat flakes.
•    Quick cooking-Are rolled oats cut into small pieces to reduce cooking time.

Quinoa (keen-wa)-Not botanically a true grain, quinoa small seed are treated as such. It is marketed as the world’s “super grain” because the seeds form a complete protein with all the essential amino acids and contains important vitamins and minerals as well as carbohydrates and fat.

There are three basic ways to prepare grains:
1.    Simmering-The most common used method for preparing grains. Simply stir the grains into a measured amount of boiling salted water, simmer until the liquid is absorbed.
2.    Risotto-True risotto is made with a short-grain rice such as Arborio. Coat the grains with a hot fat such as butter or oil. A hot liquid is then gradually added to the grains so that the mixture is kept at a constant simmer. Continue adding the liquid until the rice is at its desired doneness. Unlike simmering the Pilaf method, the risotto method requires constant stirrring. Finish with Grated cheese, heavy cream, cooked meat, herbs and vegetables.
3.    Pilaf-The raw grains are lightly sautéed in oil or butter, usually with onions or seasonings for additional flavors. Hot liquid, often stock, is then added. The pan is covered and the mixture is left to simmer until the liquid is absorbed.

The primary distinction between risotto and pilaf is the manner in which the liquid is added to the grains.

PASTA
Pasta is made from unleavened dough of wheat flour mixed with a liquid. The liquid is usually egg and/or water. The dough can be colored or flavored with pureed vegetable, herbs or other ingredients, and it can be cut or extruded into a wide variety of shapes and sizes.

Basic Pasta Dough
Ingredients:
•    8 eggs
•    1/2 fl oz olive oil
•    1 tbsp salt
•    1 lb. bread flour
Method:
1.    Place eggs, oil, and salt into a mixer bowl. Use the paddle attachment to combine.
2.    Add one-third of the flour and stir until mixture begins to form a soft dough.
3.    Gradually add more flour until the dough is dry and cannot absorb ant more flour.
4.    Remove the dough from the mixer, wrap in plastic and set aside for 20-30 minutes.
5.    Roll into flat sheet by hand or with a pasta machine. Work in small batches, keep remainder of dough covered.
6.    Cut into desired width or shapes.

Pasta is properly cooked when they are al dente (al DEN-tay) Italian word for “to the tooth”, firm and tender.

The secret to boiling pasta successfully is to use ample water. Allow the pasta to move freely in the boiling water; otherwise, the starch released by the dough will make the pasta gummy and sticky. The water should be brought to a rapid boil, then all the pasta should be added at once. Salt should be added to the water.

This weeks Rice, Pasta, Grains RECIPES
Mashed Potatoes Duchesse
Serving Size: 4
INGREDIENTS:
•    2 1/4 lb. Potatoes, peeled, quartered
•    4 each Egg yolks
•    3 oz Butter, softened
•    Salt & Pepper, to taste
Procedure:
1.    Peel, wash, quarter and place the potatoes in cold salt water, bring to a boil and simmer for approximately 25 minutes until the potatoes are tender.
2.    Drain and dry the potatoes in the oven, run them through the ricer.
3.    Mix in the egg yolks; add the butter and seasonings. Blend and and pipe them through a star tube into single serving size (3-4 oz) mounds.
4.    Brush with an egg wash and reheat in a 350° oven before serving.

Tournee Pommes Anglaise
Serving Size: 4
INGREDIENTS:
•    2 lb. Potatoes
•    2 oz Butter, melted
•    1/8 oz Parsley, finely chopped
•    Salt & pepper, to taste
PROCEDURE:
1.    Peel and wash the potatoes, place them in cold water.
2.    Tournee the potatoes, 7 sides, football shaped 2″ long, (Pommes Nature)
3.    Place them into cold water, add salt and bring to a simmer, simmer until tender, drain and toss in melted butter and parsley, serve immediately.

Croquette Potatoes
Serving Size: 4
INGREDIENTS:
•    1lb. Potatoes, peeled and quartered
•    1 each Egg yolk
•    1 oz Butter, softened
•    Salt & pepper, to taste
•    Standard Breading Procedure
PROCEDURE:
1.    Peel, wash, quarter and place the potatoes in cold salt water, bring to a boil and simmer for approximately 25 minutes until potatoes are tender.
2.    Drain and dry the potatoes in the oven, run them through the ricer, add the butter, egg yolk and season with salt and pepper.
3.    Squeeze the potatoes through a pastry bag with the large round tip and form long tubes, onto a half sheet-pan dusted with flour, let them cool.
4.    Cut tubes into 1.5″ long cylindrical shapes, apply a standard breading procedure, and deep-fry the potato croquettes at 350°F until golden brown.

Gratin Dauphinoise
Serves: 4 to 5 
Serving Size: 6 oz
INGREDIENTS:
•    3 lb. Russet Potatoes, sliced
•    Whole Butter as needed
•    Salt and White Pepper, to taste
•    1/4 tsp Nutmeg
•    8 oz Gruyere cheese, grated
•    24 oz Half and half, heated
•    3 each Egg yolks
PROCEDURE:
1.    Peel the potatoes and cut into very thin slices.  Place a single layer of potatoes in a well buttered, half size hotel pan.
2.    Season with salt, white pepper and a small amount of nutmeg. Sprinkle on a thin layer of cheese.  Add another layer of potatoes, seasoning, and cheese and repeat until all the potatoes and about 3 quarters of the cheese are used.
3.    Heat the half and half to a simmer.
4.    Whisk the egg yolks together in a bowl, then gradually add the hot half and half.  Pour the cream and egg mixture over the potatoes. Top with the remaining cheese.
5.    Bake uncovered at 350 degrees F until the potatoes are tender and golden brown, approximately 50 to 60 minutes.

Lyonnaise Potatoes
Yields: 8 serving
INGREDIENTS:
•    2 lb Potatoes, waxy
•    8 oz Onions, sliced thinly
•    4 fl oz Clarified butter
•    Salt and pepper, to taste
PROCEDURE:
1.    Partially cook the potatoes by baking, boiling or steaming. Allow them to cool.
2.    Peel the potatoes and cut into 1/4-inch thick slices.
3.    Saute the onions in half of the butter until tender but not brown. Remove the onions from the pan with a slotted spoon and set aside.
4.    Add the remaining butter to the pan. Add the potatoes and saute, tossing as needed, until well browned on all sides.
5.    Return the onions to the pan and saute to combine the flavors. Season to taste with salt and pepper.

Baked Potatoes
Serving Size: 4
INGREDIENTS:
•    4 each Russet potatoes
•    1 1/2 tbsp Vegetable oil
•    1 1/2 tbsp Kosher salt
PROCEDURE:
1.    Scrub the potatoes well, but do not peel them. Pierce the skin of each potato to allow steam to escape. Rub the potatoes with oil, then sprinkle with salt.
2.    Place the potatoes on a rack over a sheet pan. Bake in a 400°F oven until done, approximately 1 hour. The potatoes should yield to gentle pressure, and a paring knife inserted in the thickest part should meet little resistance.
Twice-Baked Potatoes
Yield: 8 Servings
1.    Cut baked potatoes in half lengthwise. Carefully scoop out the flesh, leaving the skins intact. Whip the potato flesh with 4 ounces sour cream, 1 ounce butter and 1 ounce cooked, crumbled bacon and then add salt and pepper to taste.
2.    Thin with hot milk if necessary. The mixture should be light and fluffy, not lumpy. Pile the filling back into the skins, mounding the tops. Brush the mounded potatoes with clarified butter and sprinkle with Parmesan. Arrange on a sheet pan and bake at 425°F until thoroughly reheated and lightly browned.

Potato Gnocchi
Serving Size: 4
INGREDIENTS:
•    1 1/4 lbs Russet potatoes
•    4 oz All purpose flour
•    1 each Egg
•    Salt — to taste
•    Parmesan Cheese, grated
•    Fresh Tomato Sauce, as needed
•    Butter, as needed
Procedure:
1.    Boil the potatoes in their “jackets” until cooked.  Peel and run them through the ricer.
2.    While potatoes are still warm, blend in the flour. Add lightly beaten egg, and salt. Place on floured board and knead lightly with your hand. Keep the dough soft.
3.    Roll into 2 tubes 1″ thick and 16″ long. Cut sticks into 3/4″ pieces. Dent each piece in the middle with a fork.
4.    When ready to serve, place gnocchi in boiling salt water.
5.    Cook until they rise to the top of the water. Drain and place on top of tomato sauce. Sprinkle with cheese and add beurre noisette.

Hash Brown Potatoes
Serving Size : 4
INGREDIENTS:
•    2 each Russet potatoes
•    Salt & Pepper, to taste
•    Clarified Butter, as needed
PROCEDURE:
1.    Bake the potatoes one day prior to use, slightly underdone, refrigerate over night. The next day, peel and coarsely grate the potatoes.
2.    Heat a well seasoned sauté pan and add the clarified butter. Sauté until the potatoes are golden brown and form a crust on the bottom, press the potato down, add a little butter on top.
3.    Turn the potatoes carefully and repeat on the other side.

Roasted Potatoes
Serving Size: 4
INGREDIENTS:
•    1 1/2 lb. Potatoes, Red
•    1 oz Vegetable oil
•    1 clove Garlic, minced
•    1 sprig Rosemary, fresh
•    Salt & pepper, to taste
PROCEDURE:
1.    Wash and dry, cut a ring of skin off of the potato, cut in half.
2.    Place the oil and the prepared potato into a roasting pan, place in a 375° oven and roast until almost tender.
3.    Add the garlic, rosemary and seasoning, finish roasting until tender. Serve as soon as possible.

Rice Pilaf
Serving Size: 4
INGREDIENTS:
•    2 oz Clarified butter
•    4 oz Onion, fine dice
•    2 cups Rice
•    3 cups Chicken Stock, prepared
•    Salt & pepper, to taste
•    Bay leaf
PROCEDURE:
1.    Heat butter in a sauce pot, add onions and sweat over medium heat, add rice and stir until well coated with butter.
2.    Add chicken stock, seasoning and bring to a simmer, cover and cook in the oven for 20 minutes.
3.    Fluff up the rice with a fork, remove the bay leaf and serve hot.

Risotto
Serving Size: 4
INGREDIENTS:
•    1 oz Butter, clarified
•    2 oz Onion, fine dice
•    1 cup Arborio rice
•    3 cups Chicken stock, prepared
•    4 oz White wine, dry
•    Salt & pepper, to taste
•    1 oz Parmesan cheese
•    1 oz Butter
PROCEDURE:
1.    Heat butter in a sauce pot add onions and sweat, add rice and stir until well coated with butter, Do not brown.
2.    Add the white wine and cook off alcohol. Add 1/3 of chicken stock and cook till absorbed stirring periodically. Slowly add remaining stock as needed,  adjust seasoning
3.    Add parmesan cheese, whole butter and stir, serve as quickly as possible.

Steamed Rice
Serving Size: 4
INGREDIENTS:
•    2 cups Long-grain white rice, washed, 2 times
•    4 cups Water, cold
•    Salt, to taste
PROCEDURE:
1.    Measure two cups of rice, add plenty water and wash the rice 2 times, drain.
2.    Place the rice in a sauce pot, add cold salt water, over medium high heat bring to a simmer, simmer for approximately 20 minutes, until the rice is tender.

Pasta alla Carbonara
Serving Size: 4
INGREDIENTS:
•    4 oz Bacon
•    2 each Eggs
•    1 cup Heavy cream
•    2 oz Parmesan Cheese, finely grated
•    1/2 lb. Pasta, cooked al dente
•    Salt & Pepper, to taste
PROCEDURE:
1.    Heat a sauté pan and render the bacon until not too crisp, remove and save the fat and the bacon.
2.    Cook the pasta in boiling salt water. Combine the eggs, heavy cream and parmesan cheese.
3.     Heat the bacon and fat in a sauté pan, add the pasta and reheat, add the cream mixture, cook over low heat until the eggs coagulate and the sauce thickens.
4.    Season with salt and pepper to taste and serve immediately.

Polenta
Yield: 1 lb 12 oz
INGREDIENTS:
•    2 tsp Shallots, chopped
•    Whole butter as needed
•    1 qt Milk, white stock or water
•    2 cups Cornmeal, yellow or white
•    Salt and pepper to taste
PROCEDURE:
1.    Saute the shallots in 1 tablespoon butter for 30 seconds. Add the milk, stock or water and bring to a boil.
2.    Slowly add the cornmeal while stirring constantly to prevent lumps, then simmer for 30 minutes. Season with salt and pepper.
3.    Scrape the polenta into a buttered nonaluminum dish; spread to an even thickness with a spatula that has been dipped in water. Refrigerate the polenta until well chilled.
4.    To serve, unmold the polenta and cut into shapes. Saute or grill the polenta, or sprinkle with grated Parmesan and heat under a broiler or salamander.
Note:
For firm polenta, the usual proportion of liquid to cornmeal is 2:1.  For soft polenta, increase the proportion of cooking liquid to 3:1  If necessary, thin the finished polenta with additional hot liquid.

Spaetzle
Serving Size: 4
INGREDIENTS:
•    8 oz All purpose flour
•    2 each Eggs
•    5 oz Water
•    Salt & pepper, to taste
•    Vegetable oil, as needed
•    Clarified Butter, as needed
PROCEDURE:
1.    Place the flour in a bowl and make a well.  Break up the eggs and place them in the center of the well, add the water and the seasoning.
2.    Combine and work the dough by hand to a medium stiff paste.
3.    Bring a large saucepot of salt water to a simmer, float same oil on the surface. Using a colander push the dough with your hands into the simmering water, until the spaetzle float to the top.
4.    Remove the spaetzle with a skimmer, shock them in cold water; drain well.
5.    Sauté the spaetzle in clarified butter, season to taste with salt and pepper, and serve.

Brown Rice
Serving Size: 4
INGREDIENTS:
•    2 cups Long-grain brown rice, washed, 2 times.
•    4 cups Water, cold
•    1 tbsp Butter
•    Salt, to taste
PROCEDURE:
1.    Measure two cups of rice, add plenty water and wash the rice 2 times, drain.
2.    Place the rice in a sauce pot, add cold salt water, over medium high heat bring to a simmer, simmer for approximately 40 minutes, until the rice is tender.