Dominique Velez

Cookery 11-A

Quarter 1

COOKERY

Page 74 Detect and Write

1. Meat or fish salad spread

2. Base
3. Garnish
4. Canapés
5. Bite or Small size

Page 75 Take me in

Canapés Base Canapés Spread Canapés Garnish

Bread Cutouts Butter Radish slices

Tiny Biscuits Fish Pickled onions
Toast cutouts Cheese Asparagus tips
Crackers Meat Tomatoes
Polenta cutouts Cucumber
Miniature Pancakes
 10 Recipe’s

Classic Bruschetta

Total time : 65 minutes

Preparation Time : 15 minutes
Cooking Time : 50 minutes
Yield : 10 servings

Ingredients
For the tomatoes
4 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
4 large tomatoes, diced
1/4 cup thinly sliced basil
2 tablespoon balsamic vinegar
1 teaspoon kosher salt
Pinch of crushed red pepper flakes
For the bread
1 large baguette, sliced ¼" thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved

Directions
Make marinated tomatoes: Preheat oven to 400°. In a medium skillet over medium-low
heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from
heat and let cool.
In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add
garlic and oil and toss to combine. Let marinate for 30 minutes.
Meanwhile, toast bread: Brush bread on both sides lightly with oil and place on large
baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let
bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
Spoon tomatoes on top of bread just before serving.
Focaccia

Total Time : 3hrs

Preparation Time: 30mins
Cooking Time : 15mins

Yield : 6 servings
1 Flat loaf

Ingredients:
1 (.25ounce) Package active dry yeast
1 Cup warm water (105 degrees F/41 degrees C)
6 tablespoons extra-virgin olive oil , divided
¾ teaspoon salt
¼ Cup semolina flour rosemary (optional)
2 ¾ Cups bread flour, divided
1 teaspoon extra-virgin olive oil
3 tablespoon extra-virgin olive oil, divided
2 teaspoon minced fresh rosemary
1 teaspoon coarse sea salt, or to taste

Direction
Step 1
Whisk yeast with warm water in a mixing bowl; whisk 2 tablespoon olive oil, salt,
semolina flour, and 2 teaspoons rosemary until thoroughly combined. Mix in 2 ½ cups
bread flour, using a wooden spoon, until dough is too stiff and sticky to mix.
Step 2
Turn dough out onto a floured work surface. Knead, dusting with remaining ¼ cup bread
flour as needed, until dough is soft, smooth, and slightly elastic, 2 to 3 minutes.
Step 3
Drizzle dough with 1 tablespoon olive oil, spreading oil over the dough, Knead briefly
about 2 minutes, to incorporate the olive oil. Drizzle dough with 1 more tablespoon oil
and knead in a little more flour. Knead until dough is soft, smooth, and elastic, 1 to 2
more minutes (7to8minutes total kneading time).
Step 4
Drizzle 1 more tablespoon olive into a large bowl, place dough into bowl, and turn
dough in a bowl several times to coat with oil. Cover bowl with aluminium foil and let rise
in a warm place until doubled, 1 to 2 hours.
Step 5
Coat sheet pan lightly with 1 teaspoon olive oil. Turn dough into pan and press gently
into a rough rectangular shape using your fingers, pressing out air bubbles. Cover sheet
pan loosely with plastic wrap and let rest 15 to 20 minutes to relax the gluten.
Step 6
Drizzle 1 tablespoon more olive ol onto the dough, spread oil onto dough, and poke 3 or
4 oil-covered fingers deeply into the dough to make dimples all over the surface. Poke
holes all the way down to the bottom of the pan. Fill in any spaces with holes until entire
surface is covered with dimples, let rise until nearly double, about 45 minutes.
Step 7
Preheat the oven to 475 degrees F (245 degrees C)
Step 8
Sprinkles 2 teaspoons minced rosemary over top of dough. Drizzle 1 more tablespoon
olive oil onto the surface of the dough and bush on very lightly to avoid moving the
rosemary. Sprinkles with sea salt.
Step 9
Bake in the preheat oven until focaccia loaf is lightly golden brown, about 15 minutes.
Brush 1 last tablespoon olive oil onto the loaf. Transfer to rack and let cool before
cutting.
Calzones
Total time : 1 hour 30 minutes
Preparation time: 1 hour
Cooking time : 30 minutes
Yield : 2 large calzones for 8 Servings

Ingredients
1 (.25 ounce) package active dry yeast
1 Cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups all-purpose flour, divided
1 teaspoon olive oil
½ cup ricotta cheese
1 ½ cups shredded cheddar cheese
½ cup diced pepperoni
½ cup sliced fresh mushroom
1 tablespoon dried basil leaves
1 egg, beatin

Direction
Step 1
To make dough: in a small bowl, dissolve, yeast in water. Add the oil, suger and salt;
mis in a cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is
smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or
until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough,
cover and let rise for 40 minutes, or umtil almost double.
Step 2
To make filling; while dough is rising combine the ricotta cheese, cheddar cheese,
pepperoni, mushroom and basil leaves in a large bowl, mix well, cover bowl and
refrigerate to chill.
Step 3
Preheat oven to 375 degrees F (190 degrees C).
Step 4
When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out
into thin circles on a lightly floured surface. Fill each circle with ½ of the cheese/ meat
filling and fold over, securing edges by folding in and pressing with egg and place on a
lightly greased cookie sheet.
Step 5
Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Minestrone
Total time : 1 hour 5 minutes
Preparation time : 20 minutes
Cooking Time : 45 minutes
Yield : 6 bowls

Ingredients
4 tablespoon margarine
¾ cup chopped onion
¼ cup chopped celery
½ cup shredded cabbage
1 (14.5 ounce) can stewed tomatoes
1 tablespoon tomato paste
11/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
½ cup elbow macaroni
½ cup grated parmesan cheese

Direction
Step 1
Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and
carrots; sauté for a few minutes.
Step 2
Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to
the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until
vegetables are barely tender.
Step 3
Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with
grated cheese.
 French Onion Soup

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6 servings

INGREDIENTS:

 1/4 cup unsalted butter

 3 pounds (about 5 medium) sweet onions, sliced
 2 cloves garlic, minced
 1/3 cup dry white wine
 6 cups beef stock
 4 sprigs fresh thyme
 2 bay leaves
 2 teaspoons white wine vinegar
 Kosher salt and freshly ground black pepper, to taste
 12 (3/4-inch-thick) French baguette slices
 1 cup shredded Swiss cheese
 1 cup shredded Gruyère cheese

DIRECTIONS:
Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and
cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.*
Stir in garlic until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer,
stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard
thyme sprigs and bay leaves.
Stir in white wine vinegar; season with salt and pepper, to taste.
Preheat oven to broil.
Place baguette slices onto a baking sheet. Place into oven and broil until golden
brown on both sides, about 1-2 minutes per side; set aside.
 Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with
baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
Place into oven and broil until golden brown and cheeses have melted; about 2
minutes. Serve immediately.

Filet Megnon with rich

Balzamic Sauce

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 2

Ingredients

 2 filet mignon steak (4 ounce)

 0.5 teaspoons freshly ground black pepper (to taste)
 salt (to taste)
 0.25 cups balsamic vinegar
 0.25 cups dry red wine

Procedure

Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to
taste.
Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1
minute on each side, or until browned. Reduce heat to medium-low, and add balsamic
vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce
when you turn the meat over.
Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and
serve immediately.
Boeuf bourguignon

Prep: 1 hr 15 mins
Cook time: 3 hrs.
Total: 4 hrs 15 mins
Servings: 8

Ingredients:
4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch
chunks, patted dry
1/3 cup all-purpose flour
Coarse salt and ground pepper
1/3 cup all-purpose flour
1 large onion, chopped
3 large cloves garlic, finely chopped
2 tablespoons tomato paste
6 medium carrots, cut diagonally into 3/4-inch slices
1 bottle dry red wine (3 cups)
1/2 teaspoon dried thyme
Roasted mushroom and Pearl onion

Procedure:
In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over
medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer
bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
Season beef generously with salt and pepper. In a large bowl, dredge beef in flour,
shaking off excess. Raise heat to medium. Working in two batches, brown beef in
bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each
batch to a bowl.
Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits,
until liquid has reduced to a few tablespoons, 2 to 3 minutes.
Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato
paste; cook 1 minute.
Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil.
Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender,
but not falling apart, 3 to 3 1/2 hours.
Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into
beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.
Crème Brulee
Total time : 2 hours
Preparation Time : 15 minutes
Cooking Time : 45 minutes
Yield : 5-6 servings; 3 oz. soufflé dish

Ingredients
1 piece extra-large egg, whole
4 pieces extra-large egg yolks
½ cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended Grand Marnier)

Directions:
Preheat the oven to 300° F.
In the owl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks,
and ½ cup of the sugar together on low speed until just combined.
Meanwhile, scald the cream in a small saucepan until it’s very hot to touch but not
boiled.
With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and
orange liqueur and pour into 6-8 ounces ramekins until almost full.
Place the ramekin in a baking pan and carefully pour boiling water into the pan to come
halfway up the sides of the ramekins.
Bake for 35 to 45 minutes, until the custards are set when gently shaken.
Remove the custards from the water bath, cool to room temperature, and refrigerate
until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with
a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature
for a minute until the caramelized sugar hardens.
Monkfish Mould (Lotte a L ‘Imperatrice)
Preparation Time : 40 minutes
Cooking Time : 30 minutes
Yields : 6 servings

Ingredient
2 lb fresh monkfish
1 litre fish stock
5 large eggs, beaten
2 tablespoon tomato sauce
1 tablespoon butter
small glass Cognac
3 tablespoon tarragon, freshly chopped
1/2 teaspoon cayenne pepper
Salt and pepper to taste

Direction
Place the monkfish in a pan with the stock and simmer gently for 20 minutes.
Allow the fish to cool, remove bones and cut into same size pieces.
While preparing fish, preheat the oven at 180°C.
Butter your mould then place the fish pieces firmly and evenly inside.
Mix the beaten eggs with tomato sauce, Cognac, cayenne pepper, tarragon and a little
salt and pepper.
Cook for 30 minutes or until firm.
Cool and unmold.
Coq Au Vin

Total Time : 1 ½ hour

Preparation Time : 20 minutes
Cooking Time : 1 hour and 10 minutes
Yield : 5 to 6 servings

Ingredient
2 tablespoon olive oil
4 ounces diced bacon
8 pieces chicken (4 drumsticks and 4 thighs), skin on, or bone in
2 teasppons salt
1-1/2 teaspoon black pepper, freshly ground
onion, diced
8 ounces carrots, cut into 1-inch pieces
4 cloves garlic, minced
¼ cup brandy (optional)
350 ml red wine
1 ¼ cups chicken stock or broth
5 sprigs thyme
3 tablespoons unsalted butter
1 ½ tablespoons all-purpose flour
8 ounces small whole onion, frozen
8 ounces brown mushrooms, thickly sliced
2 tablespoons fresh chopped parsley, to garnish (optional)

Directions
Preheat the oven to 350°F | 175°C.
Heat the olive oil over medium heat in a large pot or Dutch oven. Add the bacon and
cook until crispy (about 8 to 10 minutes). Transfer bacon to a plate with a slotted
spoon.
Pat chicken pieces dry with paper towel and season with salt and pepper.
Add the chicken pieces in batches of two to the leftover bacon grease (skin side
down for chicken thighs). Sear for about 5 minutes each side, until skin is rendered,
crispy and browned. Transfer chicken to the plate with the bacon. Set aside.
Add the onions, carrots, salt, and pepper to the pan and cook over medium heat for
5 minutes, while stirring occasionally, until the onions are transparent and lightly
browned. Add the garlic and cook until fragrant (about 1 minute).
Pour in the Cognac/brandy, wine and chicken stock; stir to combine. Add the thyme,
bacon, chicken, and any juices leftover from the plate into the pot. Bring to a simmer,
then cover with a lid or foil and transfer to the oven for 20-30, or until the chicken is
cooked through and no longer pink in the middle.
While chicken is in the oven, melt 2 tablespoons of butter in a pan over medium
heat. Cook the mushrooms for 8 to 10 minutes, until soft and browned. Set aside.
Remove casserole from oven and place on stove. Mash the remaining butter with the
flour and stir into the casserole (the heat will cook any lumps out). Add the pearl
onions; bring the casserole to a simmer and cook for a further 10 minutes, until
sauce has thickened.

Season to taste, if desired. Garnish with parsley and any extra thyme leaves, and
serve immediately over mashed potatoes.

Page 85 Complete Me
1. Antipasto
2. Tapas
3. Caviar
4. Amuse brouch
5. Bruschetta

Page 87-88 Post Test

A.
1. Sanitize
2. Equipment
3. Cleaning
4. Kitchen
5. Chemical
6. Appetizer
7. Relishes
B.
1. B
2. B
3. A
4. A
5. D
6. D
7. C
8. D
9. B
10. D
11. B
12. B