Variations

Turnip greens, mustard greens, or kale may be substituted for the collards.

Brussels Sprouts Paysanne

Portions: 24 Portion size: 6 oz (175 g)

Brussels Sprouts Paysanne

Portions: 24 Portion size: 6 oz (175 g)

U.S.

Metric

Ingredients

4 lb 8 oz

2 kg

Brussels sprouts

1 lb 4 oz

600 g

Carrot

1 lb 4 oz

600 g

Celery

1 lb 4 oz

600 g

Leek

1 lb 4 oz

600 g

Onion

7 oz

200 g

Prosciutto

1. Clean the brussels sprouts and cook in boiling salted water until tender.

2. Cut the vegetables into paysanne as follows: Cut the carrot and celery into 1/i6-in. (2-mm) slice. Cut each slice into strips, V4 in. (6 mm) wide. Cut the strips into triangles. Cut the leek and onion into triangles approximately the same size.

3. Cut the prosciutto into julienne.

5 oz 3 tbsp to taste

150 g 20 g to taste

Butter

Chopped parsley Salt

Per serving:

Calories, 130; Protein, 6 g; Fat, 7 g (41% cal.); Cholesterol, 20 mg; Carbohydrates, 17 g; Fiber, 5 g; Sodium, 310 mg.

4. Sweat the paysanne vegetables in the butter. Once cooked, add the ham and the brussels sprouts. Cook for around 10 minutes, then mix in the chopped parsley. Adjust the seasoning if necessary.

Variation

Substitute bacon for the prosciutto. Render the bacon, then use the bacon fat instead of the butter for sweating the vegetables.

Artichokes Gribiche

Portions: 10 Portion size: 1 artichoke 21/zfloz (80 mL) sauce

Metric

Ingredients lG

Artichokes Lemons

Procedure

1. Trim the artichokes for cooking whole, as shown in Figure 16.1.

2. Cut the lemons into 54-in. (5-mm) slices. Tie a slice of lemon to the base of each artichoke to prevent discoloration (see Figure 16.2).

3. Cook in gently simmering water until tender, about 30-40 minutes.

1V2 pt 800 mL Sauce Gribiche (p. 724) 4. Serve warm or cooled, with the sauce on the side, for dipping.

Per serving:

Calories, 480; Protein, 6 g; Fat, 45 g (82% cal.); Cholesterol, 65 mg; Carbohydrates, 16 g; Fiber, 7 g; Sodium, 310 mg.

Artichokes Clamart

Portions: 10 Portion size: 1 artichoke heart

1 oz (30 g) peas U.S. Metric Ingredients

10 10 Artichokes, large

1 1 Lemon, cut in half l oz 3 pt l12 floz l tbsp

Flour

Water, cold Lemon juice Salt

Mix the flour with a little water, then add it to the remaining water in a saucepan. Add the lemon juice and salt. Bring to a boil. This mixture is called a blanc. It helps keep the artichokes white as they cook. Add the artichokes to the blanc and simmer until just tender, about 30 minutes. Drain.

lG oz

3GG g

Peas, frozen

3 oz

9G g

Butter

to taste

to taste

Salt

to taste

to taste

White pepper

pinch

pinch

Dried basil

Per serving:

Calories, 150; Protein, 6 g; Fat, 7 g (38% cal.); Cholesterol, 20 mg; Carbohydrates, 20 g; Fiber, 9 g; Sodium, 580 mg.

4. Place the peas in a saucepan with boiling salted water and simmer until just heated through. Drain.

5. Heat 1 oz (30 g) of the butter in a sauté pan and sauté the peas briefly. Season with salt, pepper, and basil, tossing over heat briefly so that the basil can release its flavor.

6. At the same time, heat the remaining 2 oz (60 g) butter in another sauté pan. Place the cooked artichoke bottoms in the pan and sauté over medium heat until the artichokes are well coated with butter and are hot. Season with salt and pepper.

7. Arrange artichokes in a hotel pan and fill with the peas. (Do not do this in advance because the lemon juice in the artichokes will discolor the peas.)

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Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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