PRELIMINARY COMPETITION RECIPE #1
French Omelet (see p. 41-43, At Home With The French Classics)
Yield: 1 portion
INGREDIENTS
2 eggs*
1 to 2 tsp of clarified butter
tt salt and pepper
PROCEDURE
1. In a bowl, beat the eggs with a small whisk or fork, the more air you
incorporate the fluffier and lighter the omelet will be, season with the salt and pepper.
2. Heat a 6-inch* nonstick omelet pan over medium-high heat.
3. Then add the clarified butter.
4. Add the egg mixture to the pan and start rapidly stirring with a heatproof spatula while gently shaking the pan at the same time.
5. When the eggs are nearly set but with a little moist egg still remaining, stop stirring and shaking the pan for a couple of seconds, making sure that the bottom of the pan is completely covered by the egg.
6. At this point the eggs should be set, yet still moist with no color. Stop shaking the pan and allow the bottom of the omelet to firm slightly, 4 to 5 seconds.
7. Fold the omelet into thirds by lifting the handle and tilting the pan at a 30- degree angle. With the spatula, fold the portion of the omelet nearest the handle toward the center of the pan.
8. Gently push the omelet forward in the pan so the unfolded portion rises up the side of the pan. Using the spatula, fold this portion back into the pan, overlapping the first fold.
9. Turn the omelet out onto a serving plate so it ends up folded side down.
Traditionally, a French omelet should not have any color.
10. Serve immediately.
*Please check with your local C-CAP Coordinator as some locations may use an 8” pan. If using an 8” pan, use 3 eggs to make the omelet.
NOTE: To ensure fairness in judging, all competitors at a single location must use the same size pan.
PRELIMINARY COMPETITION RECIPE #2
Tomato, Cucumber & Bell Pepper Salad
Yield: 2 portions
INGREDIENTS
1 whole tomato, peeled, seeded, small dice
1/2 English cucumber (preferred) peeled, seeded and small dice
1/2 English cucumber (preferred) thinly sliced
1/4 red bell pepper, small dice
1/4 yellow bell pepper, small dice
1/4 red onion, small dice
1/4 jicama, small dice (if available)
Cilantro sprigs for garnish
Vinaigrette:
2 Tbs fresh lime juice
1/4 cup rice wine vinegar
1/4 cup olive oil (approximate, you may not use all the oil)
1 tsp rough chopped cilantro
tt sugar (1/2 tsp to 1 tsp) just enough to balance out the acid
tt salt and pepper
PROCEDURE
1. In a bowl, add lime juice and rice vinegar. Incorporate the olive oil slowly, whisking vigorously until emulsified. Add minced cilantro and season.
Remember to taste and readjust seasoning if necessary.
2. In a separate bowl combine all the diced vegetables and toss with the vinaigrette, to coat the vegetables. Do not overdress the salad. Season with sugar, salt and pepper, taste and readjust if necessary.
3. Arrange the thinly sliced cucumbers in a lightly oiled ring mold, approximately
2” deep, 3” round on a large plate.
4. Drain the vegetables of any extra vinaigrette preferably, with a small sieve.
5. Fill the ring mold lined with cucumbers with the drained vegetables.
6. Unmold the salad and garnish with cilantro sprigs.
FINAL COMPETITION RECIPE #1
Sûpreme Poulet Chasseur avec Pommes Château
(Hunter’s Chicken with Turned, Sautéed Potatoes)
Chicken Breast
Yield: 2 portions
INGREDIENTS
2 each (6 to 7 oz.) chicken breasts, skin on, frenched wing bone attached
tt salt and black pepper
1 oz. olive oil
PROCEDURE
1. Pat chicken breast down with a clean paper towel to make sure the skin is dry.
2. Season chicken breast lightly with salt and black pepper on both sides.
3. Sauté breasts, skin side down, in hot olive oil until the skin is golden to caramel brown.
4. Remove the breasts from sauté pan and place skin side up in a metal ovenproof
pan (such as a pie tin or a sizzler platter) and bake in a 375°F oven until done. (Do not overcook.) This should take approximately 12 minutes. Please use an instant read thermometer, if unsure.
5. When chicken breasts come out of the oven pour the pan juices in the Sauce
Chasseur – recipe to follow.
6. Serve immediately. Do not cover – it will ruin the crispiness of the skin.
Serve with sauce and potatoes from the following recipes.
Sauce Chasseur for Chicken
Yield: Sauce for 2 portions
INGREDIENTS
1 medium shallot, finely minced
1 clove garlic, finely minced
5 large cleaned white button mushrooms, sliced
1 Tbs olive oil
1 plum tomato concasse (peeled, seeded, and rough chopped)
1 tsp fresh tarragon, chopped
2 tsp of flat leaf parsley, chopped
6 oz. double strength chicken stock, plus extra as needed
4 oz. glace de volaille (chicken glace)
1-2 Tbs unsalted butter, chilled and cut into small cubes
tt salt and black pepper
PROCEDURE
1. Drain the fat from the pan in which the chicken was sautéed, then add the olive oil.
2. Add sliced mushrooms and cook until brown.
3. Add shallots and sauté for about 30 seconds on medium-low heat. Add garlic, sauté for 30 seconds more. Do not brown garlic.
4. Add 2 oz. (1/4 cup) of the double strength chicken stock, and reduce a sec (until the liquid is gone) without burning.
*Students must bring their own homemade chicken stock and glace to the competition. All commercial stocks, even low sodium ones are not allowed.
5. Add the glace and another 2 oz. (1/4 cup) of the stock, and cook until sauce lightly coats the back of a spoon (add more stock if sauce is too thick).
6. Add the concasse of tomato.
7. Bring to boil and simmer 5 minutes.
8. Add the tarragon and parsley.
9. Finish by adding the chilled cubed butter a bit at a time, stirring or shaking pan constantly. Be careful not to break the sauce. Do not boil.
10. Taste and adjust seasoning.
11. Serve sauce with the sliced chicken breast.
Fond de Volaille (Chicken Stock)
(see p.351 in At Home With The French Classics)
Yield: 31/2 qt.
INGREDIENTS
1 chicken (4 pounds) or 4 pounds chicken parts, bones are preferred
4 qt. cold water
1 leek (white part only), washed
2 onions, peeled
3 carrots, peeled
3 stalks celery, cut in half
Bouquet Garni (4 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, and 4-6 black peppercorns) wrapped in a sachet (cheese cloth)
PROCEDURE
1. Place all ingredients in a large stockpot and bring to a simmer, uncovered, for about 2 hours. Do not boil the stock it will become cloudy.
2. Occasionally, skim the foam from the surface.
3. Strain the stock and allow it to cool uncovered before refrigerating.
4. Remove the fat from the surface when it is cold or before using.
5. Freeze the unused portion or reduce to Glace de Volaille (see below or p.353
in At Home With The French Classics), which can be stored in the refrigerator
or freezer.
Double Strength Chicken Stock: Make chicken stock and reduce by half.
Glace de Volaille (Chicken Glaze):
1. Two quarts of stock will reduce to yield approximately 3/4 cup glace de
volaille.
2. Remember, when hot, the glaze will be dark brown and syrupy.
3. When cold, it will be firm to the touch. If it is like jelly, it has not been reduced enough.
Tournés Potatoes
Yield: 2 portions
INGREDIENTS
3 large russet potatoes – you should be able to get 4 tournés out of each potato
1-2 tsp olive oil
tt salt and pepper
PROCEDURE
1. Tourné the potatoes.
2. Par-boil in salted water just to the point of doneness – fork tender. Remove from water and dry.
3. Heat olive oil in a small sauté pan.
4. Add the potatoes to the pan.
5. Toss potatoes until evenly browned. Season with salt and pepper. Potatoes can be held in the oven.
6. Taste your extra potatoes – season and adjust if necessary.
7. Place three to five potatoes (depending on the size of your tourne) on each plate with the chicken and the sauce.
FINAL COMPETITION RECIPE #2
Crêpes Sucrées (see p. 319-322 in At Home With The French Classics)
Yield: 8-10 six-inch crêpes
INGREDIENTS
1/3 cup plus 1 tsp all-purpose flour
1 egg
1 Tbs sugar
1/4 tsp vanilla extract
1/2 cup milk
1 Tbs melted butter
PROCEDURE
1. Put the flour into a bowl and add the egg, sugar, vanilla, and 1/2 cup of the milk. Whisk slowly until a smooth batter is formed.
2. Add the remaining milk and whisk well. If time permits, allow the batter to rest
30 minutes. (As the batter rests, the granules of flour absorb the milk and swell, creating a smoother batter and a slightly stronger crêpe than if used right away.)
3. Whisk in the butter just before using the batter.
4. Heat a 6-inch sauté pan with a nonstick surface, over medium-heat. The pan is ready when a drop of water dances on the hot surface. If necessary, you can use clarified butter to grease the pan.
5. Hold the pan in one hand, tilting it slightly. Using a small ladle pour about 2 tablespoons of batter into the pan where the sides and bottom meet.
6. Now turn the pan in a circular motion to spread the batter evenly. The amount of batter used should just coat the bottom of the pan. Any excess should be poured back.
7. Cook the crêpe until the edge begins to brown. Turn the crêpe with a spatula or flip it. The surface of the crêpe should be lacey medium brown in color.
Cook the second side for only 10 to 15 seconds and slide the crêpe onto a plate.
8. If after making two crêpes you find the color either too dark or too light, adjust your heat accordingly. If you find the crêpe too thick, thin the batter with a little more milk.
9. Repeat until all the crêpes are made, stacking them one on top of the other, and allow them to cool. Select your best crepes for presentation. Be careful to present the right side.
Crème Pâtissière (Pastry Cream)
Yield: 1 1/4 cups
INGREDIENTS
1 cup milk
3 egg yolks
3 Tbs sugar
2 Tbs cornstarch
1 tsp vanilla extract
PROCEDURE
1. In a small saucepan, bring the milk and half the sugar (prevents milk from scalding) to a boil over medium heat.
2. Meanwhile, whisk the egg yolks and the other half of the sugar together in a small bowl. Add the cornstarch to the egg yolks and mix well until smooth and free of lumps.
3. Temper the egg yolk mixture with approximately 1/4 cup of the warm milk.
4. Return the mixture to the saucepan and whisk rapidly over high heat, whisking the bottom and the sides of the pan until the pastry cream thickens and boils, about 1 minute. Turning the pan as you whisk helps to easily reach all areas of the pan.
5. Reduce the heat to medium and cook an additional 2 minutes, whisking as the pastry cream gently boils. It will become shiny and easier to stir.
6. Pour the pastry cream into a clean bowl and stir in the vanilla.
7. Place plastic-wrap directly on the surface of the pastry cream (this prevents a skin from forming on the surface) and let it cool. Remember to taste.
8. If you make the pastry cream ahead of time you must refrigerate it and bring it back to room temp and the right consistency. To avoid this make the pastry cream no more than one hour ahead of service.
9. You should whisk briskly before using to make sure pastry cream is the right
texture. Always taste your pastry cream before serving.
10. Serve inside the crêpes.
Sauce au Chocolat (Chocolate Sauce)
Yield: 2.5 oz.
INGREDIENTS
2 oz. dark chocolate
2 Tbs water
PROCEDURE
1. In a small saucepan, melt the chocolate together with the water over
medium heat, about 2 minutes.
2. When the water and chocolate come to a boil, stir gently with a whisk until smooth.
3. If the sauce is too thin, cook it longer. If it is too thick, add more liquid and return to the boil.
4. Remove the sauce from the heat and allow it to cool to room temperature for use with the dessert crêpes. The chocolate sauce is a garnish and should be used sparingly.
* If you use Baker's Semi-Sweet Chocolate, it will make a thicker sauce than most of the other chocolates on the market. You may need to add as much as another 1/4 cup of liquid to reach the desired consistency.
C-CAP Teacher’s Guide 2009-2010 Copyright. © 2009 Careers through Culinary Arts Program. All rights reserved.
