November 18, 2016

Classic Fall

Guest Chef
Rob MacDonald
Shaw Centre
 Member Responsibilities
Team leader
You are responsible for the course final result, for ensuring you and your team enjoys and has fun in
preparing the course assigned to your team and for working with the chef and directing your team in
hygienically and safely preparing and presenting the course according to the chef's directions and for
cleanup of the food preparation and cooking stations.

Review your team's recipe ahead of time, if possible, to ensure critical timing issues and the recipes are
understood. Assemble and check that you have all the required ingredients for your course. Please
advise event coordinator if you are short or are missing ingredients.

Ensure team washes hands, assign team their respective roles and encourage team to work through you
and not the chef.

Do not use school food supplies. Check club supplies or with event coordinator if short an item or piece of
equipment.

We try to cater the exact amount of food for those in attendance. This does not include the kitchen staff.
However if there are leftovers do plate for them.

You are responsible for your team's leftovers. Check with event coordinator for items to be returned to
club's supplies. Prepared and processed items are to be divided amongst team members first.
Unprocessed and raw ingredients sell to team members first; should sell for 2/3 of purchase price. Give
money to treasurer or executive member.

Clean up work station, sinks, stoves and plating areas.

Be prepared to describe the preparation of your course and any special techniques and items of interest.

Guest/member
Have fun and enjoy cooking with a professional chef and the camaraderie of Les Marmitons.

In the interest of hygiene and providing the best possible experience for everyone there are some basic
courtesies and rules that we all follow.

Take direction from your team leader. Let the team leader work with the chef unless the chef approaches
you.

Wash hands:

a. before starting to prepare food;

b. after sneezing, coughing into hands or blowing nose;
c. on returning from the washroom, even after hands were washed there; and,
d. after working with raw meat, fish or produce and before handling cooked food.
Clean utensils and equipment after food preparation and before handling cooked or processed food.

When tasting or sampling food use a clean spoon or utensil. Do not use finger(s) even if the chef does.

Do not use other team's ingredients without asking that team's leader.
Do not interfere with another team's or fellow team member's assignment without asking or being
directed.

When members are being addressed during introductions or during the meal please refrain from talking.

If you burn or cut yourself ask the event coordinator or an executive member for help with cleaning and
dressing the wound.

We have a uniform and everyone is expected to wear it, including and especially the hat when preparing
and plating food.
 Classic Fall
Rob MacDonald

Oysters with a Trio of Sauces: Lemon/Fresh Horseradish/Hot sauce

***********************

Chicken Consomme/Wild Mushroom Agnolotti

Brunoise Vegetables/Tarragon

***********************

Beets/Roasted Pear/Spiced Walnuts

Fresh Made Ricotta

**********************

North Atlantic Snow Crab/Aerated Mashed Potatoes

Fennel Pickle/Flowers/Young Greens/Drawn Butter

*********************

Crisp Skinned Muscovy Duck Breast/Pulled Duck Leg Confit

Butternut Squash Puree/Star Anise Jus/Wilted Swiss Chard

*********************

Fig Beignets with Sweet Crme Fraiche and Berry Coulis

 Team List
Course Team
Team 1 Lead: Ian Sneddon
Chicken Angelo Spadola
Hallam Johnston
Alan Mortimer
Tony Vantellingen
Robert Boucheron
Bob Charleau

Team 2 Lead: Walter Baziuk

Beets Gord Barnett
Ray Robichaud
Francis St Gelais
Patrick Esmond White
Peter Richichi
Rodney Tee

Team 3 Lead: Kevin Carr

Crab Daniel Godard
Dave Sproule
Bill Forward
Charles Kemp

Team 4 Lead: Vaughan Gunter-Smith

Duck Normand Ferragne
Geoff Labelle
Colyn Steeves
Tom Wright
Walter Erich
Robin Quantick

Team 5 Lead: Eric Gagn

Fig Beignets Alex Beraskow
Maurice Koroniak
Neal Brendan
Doug Boeckh
Franco Torrito

Team 6 Lead: Rob Fillion

Snack/Setup (Oysters) Alexandre Martin
Joe Hatz
Rob Sekerak
KITCHEN CLOSE OUT WALTER BAZIUK
 Oysters with a Trio of Sauces: Lemon/Fresh Horseradish/Hot sauce

1 root Fresh horseradish

6 Lemons
1 bottle Jalapeno Tabasco sauce
1 small bag shallots
3 oysters per

Chicken Consomme/Wild Mushroom Agnolotti

Brunoise Vegetables/Tarragon

Chicken
6 lbs chicken legs (boneless thighs)
1 bunch celery
5 lbs carrots
1 bag onions
1 bunch thyme
Couple bay leaves
2 cans chopped tomatoes
6L of chicken stock (made in advance)
6 egg whites

Method
Pulse 3 lb of the chicken thighs in a food processor until fairly well ground/cut up
Do the same with the celery, onions and carrots.
Combine the meat and vegetables in the pot you will cook the consomm in and add
the egg whites, fresh thyme, bay leaves and salt a pepper. Mix well and then add 1/3 of
the cold chicken stock to this mixture. Incorporate this stock with the clarification mixture
until well combined and then add the remaining stock and the canned tomatoes. The
tomatoes will add a nice acidic element to the overall balance of the finished
consomm.
Place the pot on the stove over a medium heat and slowly bring the liquid up to a
simmer. While the liquid is warming, use a long metal spoon to gently lift the clarification
from the bottom of the pot so it does not stick and burn. This step should be done
several times while the liquid is warming up and stopped only when the clarification raft
has formed.
Once the clarification raft does form, a hole needs to be formed in the middle of it to
allow the slowly simmering liquid an escape route at the top of the pot and prevent the
raft from breaking up and clouding the liquid.
Once the liquid is simmering, continue doing so for another hour. At that stage, we will
taste it and determine if it is ready to strain.
To strain the liquid, it is important to work gently to prevent the consomm from
becoming cloudy by breaking up the raft. Set up a conical strainer lined with cheese
cloth over a container that will catch the liquid. The cheesecloth should be moistened
and squeezed ahead so it will adhere to the sides of the strainer and remain in place.
Use a large ladle to draw the liquid out of the pot and gently pour it into the strainer.
As you get to the bottom, it will become somewhat more difficult to get at the liquid. I will
demonstrate a technique that will be helpful in that regard at that time.
Once the consomm has been completely strained, place it in a clean pot on the stove
and set aside until we are ready to heat it back up for the serving of that dish. At this
point we will also taste it to determine if any additional seasoning is required.
For serving, we will lay all of the soup bowls (warm) out and place the brunoise
vegetables and warmed agnolotti into the bowls, along with the chopped herbs and any
additional mushrooms we might be using as a garnish. The hot consomm can then be
put into pitchers to make it easier to pour into the soup bowls and they will be ready to
serve as soon as the liquid is added to the bowl.
The remaining chicken meat will be poached, chilled and chopped and incorporated into
the agnolotti filling with the mushroom mixture.

Vegetables
3 large bulbs White turnip
3 leaks
1 bag carrots
1 bunch tarragon
1 bunch chives
Mushroom Agnolotti

Ingredients
1 KG Mixed mushrooms (king oyster, shiitake, chanterelle, wood blewit, hen of the
woods) as availability permits cut into small cubes
Pound Unsalted Butter
2 tbsp Fresh Garlic, minced
2 tbsp Fresh Shallots, Minced (4 tbsp)
1 bottle Dry White Wine
2 tbsp chopped Fresh Thyme
2 tbsp chopped Fresh Flat Leaf Parsley
Kosher Salt (to taste)
Fresh Cracked Black Pepper (to taste)
1 lb Cream Cheese enough to bind the mushroom mixture together

Directions
Sautee mushrooms in butter with shallots and garlic, deglaze with white wine and
reduce that liquid. Then fold in cream cheese toward the end, essentially allowing it to
melt and to bind the mushroom mixture together
Add 2 tbsp of fresh chopped thyme and flat leaf parsley to the mix and chill
This mixture will be combined with the diced poached chicken thigh meat that is not
used in the consomme clarification.
Roll out fresh pasta into sheets and place the filling on the pasta sheets, about 1
inches apart
Place a mound of the mushroom filling on top of the pasta sheet and brush the exposed
part of the sheet with a pastry brush dipped in water
Top this sheet with another sheet, carefully sealing it as you go along to avoid air
bubbles. Cut the sheets with a round cutter and place on a baking sheet pan lined with
parchment paper and either flour or corn meal
Prepare a pot of boiling water on the stove top and have ready for when you are ready
to cook the agnolotti
While the mushroom mixture is chilling and you are waiting for the water to come to a
boil, start rolling out the pasta sheets (the dough should already be made and rested by
this point) and laying them on a baking sheet pan lined with semolina or flour to prevent
the sheets from sticking together
The pasta

Ingredients
3 cup a.p flour
14 egg yolks
2 whole egg
2 tbsp milk - optional
3 tsp olive oil

Directions
1) Make a well with the flour and place wet ingredients in the center and slowly with
your fingers incorporate the flour by going around in a circle.

2) Once all flour has been incorporated kneed the pasta for about 10 mins. Cover air
tight in plastic wrap and let rest for at least 30 mins.

Beets/Roasted Pear/Spiced Walnuts

Fresh Made Ricotta
Roasted Beets

Ingredients
Variety of beets tossed in olive oil and place on a baking sheet pan in the oven at 350F
for approximately 1 hour, until tender when poked with a small knife or fork
30 medium beets, scrubbed, leaves trimmed (red or gold)
olive oil to coat the beets

Directions
1. Preheat oven to 375 degrees F.
2. Coat beets lightly with oil.
3. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until
cooked through, approximately 45 to 60 minutes.
4. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch
thick slices.
Beet Juice Vinaigrette

Ingredients
10 red fresh beets - Juiced (I can bring a juicer)
Olive oil (1 cup)
Balsamic vinegar (1/3 cup)
Fresh Orange Juice (1 cup)
Kosher Salt and Fresh ground Black Pepper

Instructions
1. Process the beets in a juice extractor.

2. In a small saucepan, boil the beet juice over high heat until it is reduced by half,
about 10 minutes.

3. Stir in the vinegar and boil for 30 seconds. Add the oil and boil for 30 seconds, or until
emulsified. Stir in the lime juice, salt, and pepper to taste and serve at once.

In advance: You can juice the beets and boil down the juice up to 2 days ahead; cover
and refrigerate. The sauce will keep, covered and refrigerated, for up to 4 days. Reheat
gently before serving.

Ricotta

Ingredients (x4)
1 quart whole milk
cup heavy cream
cup plain whole yogurt
1 teaspoons lemon juice
teaspoon kosher salt
1 pack cheese cloth
 Directions
Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring
to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander.
(For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until
mixture completely separates.)

Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on
how dry you like it. Transfer to an airtight container and store for up to two weeks

Vanilla Poached Pears

Ingredients (x2)
1 (750-ml) bottle white wine, Riesling or Viognier
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact

Directions
Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan
over medium-high heat and bring to a boil.
Core the pears from the bottom. Decrease the heat to medium low and place the pears
into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling
apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them
upright, and place in the refrigerator
Remove the vanilla bean from the saucepan, increase the heat to high and reduce the
syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the
syrup to turn brown. Place the syrup in a heatproof container and place in the
refrigerator until cool, approximately 1 hour (we will use this syrup for the dessert).
Remove the pears from the refrigerator, cut into wedges and we will either roast, sear or
grill them, depending on what the kitchen allows us..
Spiced Walnuts

Ingredients
1lb walnut halves
1 cup or 125gr of organic granola
250gr honey
1tbs plus 1 tsp kosher salt
tsp cinnamon
tsp cayenne
cup brown sugar

Directions
1) Mix nuts and granola in a large stainless steel bowl
2) Melt honey and all of the spices over a double broiler
3) When hot and liquefied pour over the nut granola mixture
4) Return the stainless steel bowl over the double broiler and continue to mix until all
ingredients are well incorporated.
5) Pour out onto a greased cooling rack on a baking sheet and roast @ 275 until done!

North Atlantic Snow Crab/Aerated Mashed Potatoes

Fennel Pickle/Flowers/Young Greens/Drawn Butter

Snow Crab
Ingredients
6 Snow Crab

Directions
Cooked and cleaned the day of
This is pretty straight forward. The two links below provide some good guidelines for
cooking and cleaning the crab and I can help in that regard on the day of.
http://shellfish-recipes.wonderhowto.com/how-to/prepare-and-clean-fresh-snow-crab-
349697/
Aerated Mashed Potatoes

Ingredients
10lbs Yukon gold Potatoes
2L Cream
1lb unsalted butter
Salt and pepper to taste

Directions
Mashed Potatoes thinned to a pourable consistency with 35% cream and placed into an
ISI canister with a plain tip. Use three cartridges to put air into the canister and you are
good to go

Pickled Fennel <PREPARED AHEAD OF TIME>

Ingredients

For the brining

2 bulbs of fennel, stems removed and finely sliced (reserve fronds for garnishing the
final plate)
1.2L water
30g of kosher salt

For the pickling

500ml of cider vinegar
50g of sugar
1 orange, zest finely sliced
2 star anise
1 tsp black pepper
1 tsp fennel seeds
1 tsp allspice berries
50ml of rapeseed oil

Note: Save fennel fronds for garnishing the dish.

Day 1

Dissolve the salt in the water and cover the sliced fennel. Leave covered overnight at
room temperature

Day 2

This first step is more relevant if planning to store the pickled fennel. For the dinner
prep, simply putting the pickled fennel in a very clean container will suffice.

The next day, preheat the oven to 160C/gas mark 3 to sterilise the Kilner jar

Remove the rubber seal from the jar, wash well in soapy water and then dry in the oven
for 2030 minutes. Sterilize the rubber seal separately in Milton solution. Fill and seal
the jars while hot

To make the pickling liquor, bring the cider vinegar and spices to a boil and leave to
simmer for about 15 minutes

While the vinegar is heating, drain the fennel well

Stir the sugar into the vinegar and taste, adjusting if necessary to your own preference

Pack the fennel into a hot sterilized jar. When two-thirds full, cover with the spiced
vinegar, prodding down to ensure the spices get right down into the pickle. Fill the jar
carefully until well-crammed

Top the pickle with rapeseed oil so that all the veg is covered; seal the jar and leave to
cool

You can eat the pickle straight away, or keep in the fridge. Advice varies as to how long
your pickles will last my suggestion is not to worry but to keep a casual eye on things.
Signs of cloudiness or a bad smell hint that the pickle is no longer good to eat but it
should keep well refrigerated for a few months

Drawn Butter

2 lb unsalted butter
4 cloves of garlic, peeled and thinly sliced

This is quite simple. Just melt the butter over medium-low heat and add the thin garlic
slices. Allow warm butter to sit for 30 minutes, strain and set aside, keeping the butter
warm.
Just before plating we will coat the crab meat in the butter and gently warm it before
plating.

4 cups Micro greens with flowers

Crisp Skinned Muscovy Duck Breast/Pulled Duck Leg Confit Butternut

Squash Puree/Star Anise Jus/Wilted Swiss Chard

Crisp-skinned Duck Breast

14 boneless skin-on duck breasts, skin scored in a crosshatch pattern

6 tsp. Chinese five-spice powder
12 tsp kecap manis (sweet soy sauce)
4 tbsp. honey
1 (1-inch) piece ginger, peeled and grated
Kosher salt and freshly ground black pepper, to taste
Zest and juice of 2 limes

Instructions
Season flesh side of duck with Chinese five-spice, salt, and pepper. Place duck skin
side down in a 12" skillet; heat over medium-high heat. Cook, without flipping, until fat is
rendered and skin is crisp, 56 minutes.

Flip duck; cook until browned and to desired doneness, about 3 minutes for medium
rare or until an instant-read thermometer Inserted into the thickest part of the duck
reads 130. Transfer duck to a cutting board; let rest 10 minutes before thinly slicing on
an angle.

While the duck is resting, bring remaining lime zest and juice, ginger, kecap manis and
honey to a simmer in a 1-qt. saucepan over medium-high heat; cook, stirring, until
honey is dissolved, 12 minutes. Add duck stock to this mixture just before serving and
infuse 5 star anise pods. Let steep for 10 minutes, strain and serve with the finished
plate.
 Duck Leg Confit

Ingredients
14 duck leg portions with thighs attached, excess fat trimmed and reserved (about 2
pounds)
6 tablespoon kosher salt
1 teaspoon freshly ground black pepper
10 garlic cloves thinly sliced
6 bay leaves
12 sprigs fresh thyme
3 teaspoons black peppercorns
2 teaspoon kosher salt
16 cups rendered duck fat
4 peeled onions halved

Directions (day or 2 before chef will do ahead and do one demo day of)
Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the
kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme
on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top, put the
reserved fat from the ducks in the bottom of a glass or plastic container. Top with the
sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover
and refrigerate for 12 hours.
Preheat the oven to 200 degrees F.
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck
fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper.
Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled
cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin
side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls
away from the bone.
Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones
and place it in a stoneware container. Cover the meat with some of the strained fat,
making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one
month.
 The excess oil can be stored in an airtight container in the refrigerator and used like
butter for cooking. The tinge of duck taste in the oil is wonderful and I use the oil to roast
potatoes, cook green beans, and pan-fry veal

Duck stock - chef making ahead

Ingredients
10 lbs duck bones
Mire poix (onions, carrots, celery)
Garlic (2 heads, cut in half, cross wise)
Tomato paste (1 cup)
Red wine (1 bottle of cab-franc)
Bay leaves (3)
Peppercorns (15)
Thyme/parsley (sprigs from one bunch of each)
Cold water/duck stock (to cover the bones)

Method:
1) Roast the duck bones and add the mire poix, garlic and tomato paste towards the
end of roasting.
2) Continue to roast until all the veggies are completely caramelized. Remove from the
pan and place in stock pot, deglaze the roasting pans with red wine (most important
step) and then add to the stock pot.
3) Add the aromatics and veal feet and fill the pot with cold water, remy and or chix
stock.
4) Bring to a simmer making sure to never boil , cook until close to serving time. Strain
and finish sauce with this liquid.
Puree
8 apples
2 bags parsnip
1 bunch thyme
1L 35% cream
4 bunches Swiss chard
<recipe to follow>

Star anise jus

10 Star Anise cloves
Shallots
1 bottle dry red wine (good body)
<recipe to follow from chef>

Fig Beignets with Sweet Crme Fraiche and Berry Coulis

Ingredients
Fig Beignets (1.5 figs per person)
59 figs

Beer Batter
4 cups AP flour
4 eggs, separated
1 tbsp baking powder
6 cups dark beer (preferably local craft beer of your choice)

Directions
Rinse the figs in cold water and drain in a colander
Remove the tips and quarter the figs
Dust figs in all purpose flour
Dip in beer batter using a fork to lift them out and place them into the oil
Deep fry in oil that is 360F until golden on both sides
Remove from the oil and drain on a rack or a tray lined with paper towels
Dredge in sugar and serve

Sweet Crme Fraiche <make ahead if possible>

Ingredients
3 cups sour cream
3 cups 35% cream
Icing sugar
Vanilla

Directions
Mix sour cream and 35% cream together and place in a clean container covered with a
towel or cheesecloth at room temperature overnight. Refrigerate the next day and
combine the sugar and vanilla just before using. Whipping the mixture just before
plating will help to add some lightness to it.

Berry Coulis

Ingredients
4 containers raspberries
2 blueberries
2 blackberries
2 bags frozen strawberries or raspberries

Directions
Fresh or frozen berries cooked with sugar and a bit of water, to taste, until soft. Puree
and pass through a fine strainer.
Fresh Berries to Garnish <keep some from above>