LAB MANUAL

CUTS OF
VEGETABLES

THE LALIT SURI HOSPITALITY SCHOOL,

FARIDABAD.
 JULIENNE

Julienne or French cut, is a culinary knife cut in

which the food item is cut into long thin strips,
similar to matchsticks. Common items to be
julienned are carrots for carrots julienne, celery for
céléris remoulade or potatoes for Julienne Fries.
 JARDINIERE

Jardiniere is a French cooking term meaning to

cut a vegetable into thickish batons.This is the
size of vegetables commonly used in frozen
vegetable mixes.Peel and wash the vegetable,
then regularize its shape into a rectangle or
square by topping and tailing it and squaring off
the sides.
 MACEDONE

Macedonia or macédoine is a salad composed of small

pieces of fruit or vegetables. Vegetable Macedonia or
Macédoine de légumes nowadays is usually a cold salad or
hors d'oeuvre of diced vegetables, in France often
including red beans. Prepared macédoine, a mixture of
diced vegetables and often peas, is often sold canned or
frozen. It is sometimes mixed with mayonnaise combined
with aspic stock, making it similar to Russian salad.
 BRUNOISE

Brunoise is a culinary knife cut in which the

food item is first julienned and then turned a
quarter turn and diced again, producing cubes
of about 3 mm or less on each side, or 1/8-inch
dice. Some typical vegetables for a brunoise are
carrots, celery, leeks, and turnips.
 CHIFFONADE

Chiffonade is a slicing technique in which leafy green

vegetables such as spinach, sorrel, or Swiss chard, or
a flat-leaved herb like basil, are cut into long, thin
 strips. This is accomplished by stacking leaves, rolling
them tightly, then slicing the leaves perpendicular
to the roll.

PAYSANNE

Paysanne is a French cooking term used to

describe a style of cutting vegetables. The
 word paysanne means "country style",
indicating that this is a rougher, more
informal cut that other more precise cuts that
exist in French cooking.
WEDGES

Triangular shape cut solid inserted between

2 parts in order to prevent moment
between them or to force them apart.
 MIREPOX

A mirepoix is a flavour base made from diced

vegetables that are cooked, usually with butter or
oil or other fat, for a long time on a low heat
without colour or browning. It is not sautéed or
otherwise hard cooked because the intention is to
sweeten the ingredients rather than
caramelise them.

TOURNE/CHATEAU
 Tourne Cut is a method of shaping
vegetables into oblong, football-like
shapes. It is used for vegetables like
carrots, potatoes, or squash.
Classically, tourned vegetables have
seven uniform sides.
 ALUMETTE

To Allumette a vegetable means to cut it into

small, thin pieces the size of matchsticks. If the
vegetable is to be cooked, an allumette cut
allows for a vegetable to cook rapidly and
evenly, and integrate well into a mix of other
ingredients, for instance in a sauce.

DICE

A culinary knife cut in which the

food item is cut into small size,
blocks or dice.
ROLLING
 Type of cut that create
round, flat pieces by cutting
cylindrical.

HALF MOON
It is form of polishing diamond into a
semi circle or crescent shape.
STOCKS

VEGETABLE STOCK
WHITE CHICKEN STOCK
BROWN CHICKEN STOCK
FISH STOCK
 VEGETABLE STOCK

French: Fond de legumes

 INGREDIENTS
2kg vegetables
Sachet D’epices
 Water

 METHOD

Chop scrubbed vegetables into 1-inch

chunks. Remember, the greater the surface
area, the more quickly vegetables will yield
their flavour.
Boil vegetable in cold water and simmer for
an hour. Add the sachet 3o min before the
finishing time.
Skim the stock from time to time , as the
impurities will rise to top.
Remove from fire, strain and cool immediately
for further usage.
Strain the stock and cool immediately.
WHITE CHICKEN STOCK
French: Fond de volaille blanc

 INGREDIENTS
4kg chicken bones
500g White mirepoix
Water
Sachet D’espices

 METHOD
Clean and wash the chicken bones to remove
any dirt and blood.
Cut the bones into smaller pieces, put in cold
water and slowly bring to boil. Discard the
water as it has impurities such as coagulated
blood and refill the pot with fresh cold water
and bring to a boil.
Lower the heat and simmer the stock for three
to four hours.
Add the mirepoix only in the last one hour
remaining and the sachet 30 mins before the
finishing time.
Skim the stock from time to time, as the
impurities will rise to the top.
Remove from the fire and stain and cool
immediately for further usage.
Stains the stocks and cool immediately.
Refill the pot with more water and boil for one
hour to get a remouillage.
BROWN CHICKEN STOCK

INGREDIENTS

1 pound chicken bones

4 ounces coarse chopped onion
2 ounces coarse chopped carrots
1 ounce coarse chopped celery
cold water
bouquet garni
white pepper
 METHOD
Rinse the bones or stewing hens thoroughly, trim off any excess
fat and cut into smaller pieces if using a stewing hen. Spread the
pieces in a roasting pan, cover the complete bottom so that the
juices are not exposed and burn, and do not stack pieces so
they all brown.
Place the pan in a 400 degree oven for twenty minutes then stir
the pieces and add the mirepoix. Continue roasting for 45
minutes until well browned and the juices have caramelized in
the bottom of the pan.
Remove the pan from the oven and pour off any excess
rendered chicken fat. Place the pan on a work surface and add
1 quart of COLD water or white wine to deglaze the pan. Be
sure to scrape the bottom of the pan to release the
caramelized pieces and juices.
Transfer the contents to a stock pot, add the additional cold
water and bring to simmer being sure the stock does not boil.
Simmer for about 40 minutes skimming the top with a ladle to
remove any scum and fat that floats on top of the stock.
Add the bouquet garni (thyme-bay-parsley) and simmer
uncovered for 2 to 3 hours. You can use bunches of tied
herbs, dried herbs in a cloth wrapper or just throw in some died
stuff – it’s up to you and your sensibilities.
Strain the stock through a fine wire sieve and cool under
refrigeration until completely cooled and any remaining fat has
solidified on the top and can be easily removed. The finished
stock can be held for a week refrogerated or several months in
the freezer.
The strength or richness of your stock is dependant on the
amount of bones or meat you use. You can also construct a
double stock by using previously made broth instead of water. If
you reduce this double stock by about 80% you’ll have a glace
like the ones used in formal French cuisine.
 FISH STOCK

French: Fumet

 INGREDIENTS
5kg fish bones
100g butter
500g white mirepoix
1l white wine Water
 1 sachet D’epices

 METHOD

Clean and wash the fish bones to remove any dirt.

Cut the bones into smaller pieces and sauté with
mirepoix.
Add wine and cook for 2 min
Add cold water and sachet of spices and let the
stock simmer for 20mins
Remove from the fire and stain, discard the
mirepoix and bones and cool immediately there
usage.
MOTHER SAUCES
Mayonnaise
Hollandaise
Velouté
Bechamel
Tomato sauce
Espagnole
 MAYONNAISE

Country: France

 INGREDIENTS
4 egg yolks
400ml oil
10g mustard paste
 10ml white vinegar Salt,
pepper

 METHOD

Combine egg yolk, salt, pepper and mustard

paste in a round bowl.
Whisk to a ribbon stage and add oil
continuously in a thin stream, whisking all the
time.
If the sauce becomes too thick, then add
more vinegar to thin it down.
Whisk till a stabilized emulsion is
formed and it stands in firm peaks.
Use as required.
 HOLLANDAISE

Country: France
INGREDIENTS
500g butter
4 egg yolks
15ml vinegar
30g onion
Tarragon leaves
10no. peppercorns
15ml water
Salt, pepper
 METHOD

In a pan reduce vinegar, onion, tarragon, and

crushed peppercorns to half. Take the pan off
the fire. Add tablespoon of water and stain
this liquid.
Combine the reduce liquid with the egg yolks
and whisk on a double boiler to a ribbon
stage.
Add melted clarified butter in a thin stream
and continue whisking until a thick sauce is
formed.
Season the sauce and hold it warm and use
as required.
 VELOUTE

Country: France

INGREDIENTS
100g butter
100g flour
1l stock
 Sachet
D’epices Salt,
pepper

METHOD

Heat butter, add flour and cook to a blond

roux.
Add cold chicken stock stirring continuously to
avoid lumps.
add sachet and cook for 15mins on a medium
flame.
Use as required.
 BECHAMEL

Country: France

 Ingredients
100g butter
100g flour
1l milk
1pc pique/ clout
Nutmeg
 Salt, pepper
 Method

Boil milk with clout. Then stain and

cool the milk.
Make roux and cook it to a sandy
texture. Add cold milk and keep on
stirring with a wooden spoon to
ensure no lumps are formed.
Cook till the sauce thickens. This
would roughly take 20 to 30 mins on
a medium flame.
Spice it up with a pinch of nutmeg
and use accordingly.
 TOMATO SAUCE

Country: Italy

 INGREDIENTS
70ml olive oil
100g onion
20g garlic
1kg tomatoes
80g tomato puree
 50ml white wine
10g basil
Salt pepper
 METHOD

Heat olive oil and sauté onion and garlic.

Add tomato paste and cook for 10min on
a medium flame.
Add fresh chopped tomatoes and white
wine and cook covered for 30 to 40min on
a medium flame or a hot plate.
season and add torn basil in the last 10
min of cooking.
Store and use as required.
 ESPAGNOLE

country: France

 INGREDIENTS
100g butter 50ml red wine
100d flour 50g tomato paste
1l brown stock 150h mirepoix
Sachet d’espices salt
20ml oil pepper
 METHOD

Heat oil and brown the mirepoix on a

medium flame.
Add tomato paste and cook further.
Deglazed with red wine and add stock
Add sachet d’epices and simmer the
sauce for 30mins
Heat butter add flour and cook to a brown
roux and cool it.
Add the roux to the hot liquid and keep
stirring to avoid lumps.
Cook on a medium flame for 10min and
use as required.
 EGG
PREPARATION
Sunny side up
Bulls eye
Poach egg
Scrambled egg
 Plain omelette
Stuffed omelette
Single/double fried eggs
Spanish omelette
Egg benedict

SUNNY SIDE UP

 INGREDIENTS
1 tablespoon olive oil
 4 large free-range eggs
1/16 teaspoon sea salt freshly
ground black pepper , to taste

 METHOD
Get your frying pan on a medium to low heat
and add enough olive oil to lightly coat the
bottom of a large nonstick pan (about 1
tablespoon).
Crack the eggs into the pan. As the oil gets
hotter you’ll see it start to change the color of
the eggs. If the oil starts to spit it’s because
it’s too hot, so turn the heat right down. Cook
until the tops of the whites are set but the yolk
is still runny.
When they’re ready, remove the pan from the
heat and take the eggs out using a spatula.
Place on a plate and dab them with some
paper towels to soak up any excess oil. Serve
on toast – no need to butter it – with a
sprinkling of the sea salt and freshly ground
black pepper.

BULLS EYES
  INGREDIENTS
Egg - 2 nos
Pepper powder - 1/4 tsp
Coconut oil - 2 tsp
Salt to taste

 Method

Heat a non stick pan and add 2 tsp

of coconut oil.
Crack the egg without breaking the
yolk. Pour this egg into the pan.
Cook the egg for 3 minutes.
Sprinkle salt and pepper to the bulls
eye.
Yummy bulls eye is ready to be
served.
 POACH EGG

 INGREDIENTS
4 large free-range eggs
  METHOD

Half-fill a wide pan with boiling salted water, and bring it

to a light simmer over a medium heat.
Crack one of the eggs into a cup and gently pour it into
the water in one fluid movement. Repeat with the rest of
the eggs. You’ll see them begin to cook immediately –
don’t worry if the edges look a little scruffy. Depending
on the pan, a really soft poached egg should take
around 2 minutes and a soft to firm one will need 4
minutes (it depends on the size of the eggs and whether
you’re using them straight from the fridge).
To check whether they’re done, remove one carefully
from the pan with a slotted spoon and give it a gentle
push with a teaspoon. If it feels too soft (use your
instincts), put it back and give the eggs a minute or two
more in the water to firm up.
When they’re ready, remove them to some kitchen paper
to dry off and serve with buttered toast and a sprinkle of
sea salt and black pepper.
 SCRAMBLED EGG

 INGREDIENTS
4 EGGS
1/4 cup milk salt
and pepper, as desired 2
tsp. butter

 METHOD
BEAT eggs, milk, salt and pepper in
medium bowl until blended.
HEAT butter in large nonstick skillet over
medium heat until hot. POUR IN egg
mixture. As eggs begin to set, GENTLY
PULL the eggs across the pan with a
spatula, forming large soft curds.
CONTINUE cooking – pulling,
lifting and folding eggs – until thickened
and no visible liquid egg remains. Do not
stir constantly. REMOVE from heat.
SERVE immediately.
 PLAIN OMELETTE

 INGREDIENTS
2 large free-range eggs
1 small knob of unsalted butter
1 small handful of grated Cheddar cheese ,
(optional)
  METHOD

For a basic omelette, crack the eggs into a mixing bowl

with a pinch of sea salt and black pepper. Beat well with
a fork.
Heat a small knob of butter in a small frying pan on a
low heat, and once melted and bubbling, add the eggs
and move the pan around to spread them out evenly.
When the omelette begins to cook and firm up, but still
has a little raw egg on top, sprinkle over the cheese (if
using). I sometimes grate mine directly on to the
omelette.
Using a spatula, ease around the edges of the omelette,
then fold it over in half. When it starts to turn golden
brown underneath, remove the pan from the heat and
slide the omelette on to a plate.
 STUFFED OMELETTE

 INGREDIENTS
Eggs 3
Green Capsicum
Oil 2 tablespoons
Spring onions sliced 2
Oil 2 tablespoons
Garlic chopped 10-12 cloves
Ginger chopped 1 inch piece
Green capsicum cut into thin strips 1/2 medium
Yellow capsicum cut into thin strips 1/2 medium
Red capsicum cut into thin strips 1/2 medium
 Sprouted Green gram 3 tablespoons

 METHOD

Slice spring onions and the greens. Heat oil in

pan, add spring onions and the greens, garlic,
ginger, green capsicum, yellow capsicum, red
capsicums, sprouted moong and salt.
Toss and cook for a minute. Set aside. Break
three eggs into a bowl and whish with salt and a
little water well.
Heat a little oil in a pan. Pour some egg mixture
and rotate the pan so that it spreads evenly all
around.
Cook till the underside is done and the edges
begin to loosen. Remove the omelette onto a
work top, place some of the stuffing on one side
and roll.
Similarly make the other omelettes. Cut each
omelette into half and serve. If you wish you can
roll them in aluminium foil and serve.
 SINGLE/DOUBLE FRIED EGG

 INGREDIENTS

Butter
2 Eggs
Salt and Pepper
  METHOD

For Over-Easy or Over-Hard

Eggs: HEAT 2 tsp. butter in nonstick
skillet over medium-high heat until hot.
BREAK eggs and SLIP into pan, 1 at
a time. IMMEDIATELY reduce heat to
low.
COOK SLOWLY until whites are
completely set and yolks begin to
thicken but are not hard, 5 to 6
minutes. SLIDE turner under each
egg and carefully FLIP it over in pan.
COOK second side to desired
doneness. SPRINKLE with salt and
pepper. SERVE immediately.
 SPANISH OMELETTE

 INGREDIENTS
1/2 cup olive oil
5 medium-sized potatoes, diced into 1-inch pieces
1 large brown onion, chopped
8 eggs
Salt, to taste
Cracked black pepper, to taste parsley,
to garnish
  METHOD

Heat the oil in a nonstick medium-sized) pan. Fry potatoes

until crispy, golden and tender. Add the onion and fry until
transparent. Drain oil.
Return potatoes and onions to the pan, arranging them in
a single layer. Reduce heat down to low.
Beat eggs with salt and pepper to taste. Pour egg mixture
into the pan, moving the potatoes and onions around the
eggs using a plastic spatula. Every so often, move the
eggs around the potatoes while it's cooking to ensure the
eggs cook on the bottom, so there's not much eggs left
on the top.
Place a big, round plate on top of the pan, and with your
hand holding the plate, flip the tortilla onto the plate.
Then, slide the tortilla back into the pan carefully,
moving the onion and potatoes carefully back into the
pan along with the tortilla.
Keep cooking, gently shaking the pan occasionally, until
completely cooked through.
To remove the tortilla from the pan, place a clean plate on
top of the tortilla and flip again onto the plate.
Garnish with parsley (optional).
Serve with a salad, or use as an entree or appetiser. Great
for snacks. Traditionally served as tapas in little squares.

EGG BENEDICT
  INGREDIENTS
4 spring onions 1 nutmeg
olive oil 100g ham
400 g baby spinach 1 lemon
4 English muffins Hollandaise 8
small free-range eggs

 METHOD
Preheat the oven to 180°C/350°F/gas 4.
Trim and finely chop the spring onions and put them into a
large frying pan on a medium-low heat with a little drizzle
of oil.
Add the spinach with a grating of nutmeg and a good
pinch of sea salt and black pepper. Cook down until dark
and delicious, and any excess water has cooked away,
then add a squeeze of lemon juice to taste, and keep
warm. Warm the muffins in the oven.
Meanwhile, simply press an oiled sheet of good-quality
clingfilm into an oiled teacup, then crack 2 eggs into it to
cheat a double-yolker. Bring the sides up, ease out any
air, twist together and tie a tight knot to pouch the egg
into a parcel – it’s very easy.
Repeat with the remaining eggs
Poach the parcels in a pan of gently simmering water for
8½ minutes. To check they’re done, lift one out with a
slotted spoon and gently squeeze – use your instincts.
Halve the warm muffins, then divide over the spinach and
waves of delicate ham. Unwrap the poached double-
yolker eggs and balance on top, spoon a tablespoon of
hollandaise over each one, then bust the eggs open and
enjoy.
 SALAD
PREPARATIONS
Grand duke salad

Wild rocket salad

Panzanella salad
Waldorf salad
Caprese salad
Greek lentil salad
Pico de galla salad
Russian salad

ARCHIDUC (GRAND DUKE)

  INGREDIENTS

2 beetroots, cooked, in large julienne

5 oz (150 g) of endive (or other green salad) in
julienne
4 between ell. 8 small potatoes in large julienne,
cooked
truffle in julienne (I use truffle oil in the
vinaigrette instead.) vinaigrette
  METHOD

I think that the Endivie salad is too bitter so I use

romain instead.
I buy the beetroots pre-cooked. It works as well as
boiling them oneself.
Julienne: cut into pieces the size of matches.
Large Julienne: cut in thickness the size of french fries.
Vinaigrette: dressing made with 1 part vinegar / 3
parts oil. You can use lemon instead of vinegar. Salt and
pepper. Use plenty of salt.
Truffles: you can use truffle oil. It's easier to get hold of
and a lot cheaper.
Potatoes: Use the most firm and waxy ones you can find.
As a rule, the small varieties used for caramelized
potatoes or asparagus potatoes.
 WILD ROCKET SALAD

 INGREDIENTS
12 slices prosciutto (pork)
400 gm rocket leaves
1 blanched,chopped leek
600 gm asparagus For
Dressing
100 ml vinaigrette salad dressing
40 ml virgin olive oil
 4 cloves crushed garlic For
Garnishing
1 boiled,grated egg
30 gm grated parmesan cheese
 METHOD

Toss the pieces of blanched leek in

the garlic vinaigrette.
Charcoal grill the asparagus for a few
minutes and arrange along with leek in
the centre of a plate.
Cover with rocket leaves and lightly
place the prosciutto on top.
Sprinkle with the grated egg and
drizzle garlic vinaigrette along with virgin
olive oil all over.
Garnish with Parmesan shavings and
serve.
 PANZANELLA SALAD

 INGREDIENTS
6 cups day old Italian bread, torn into bite-size pieces
1/3 cup olive oil salt
and pepper to taste
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 cup sliced red onion
10 basil leaves, shredded
1/2 cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces
 METHOD

In a large bowl, toss bread with 1/3 cup olive oil,

salt, pepper, and garlic. Lay bread on a baking
sheet, and toast in the preheated oven until
golden, about 5 to 10 minutes; allow to cool
slightly.
While the bread is in the oven, whisk together 1/4
cup of olive oil and balsamic vinegar. Gently toss
together the bread, tomatoes, onion, basil, olives,
and mozzarella cheese. Toss with the vinaigrette
and let stand for 20 minutes before serving.

WALDORF SALAD
  INGREDIENTS
1/2 cup mayonnaise
2 1/2 tablespoons distilled white vinegar
1 apple - peeled, cored, and chopped
1 large stalk celery, diced
1/2 cup raisins
1/2 cup chopped walnuts salt
and pepper to taste
METHOD
In a mixing bowl, whisk together the
mayonnaise and vinegar.
Add the apples, celery, raisins and
walnuts if desired. Add salt and
pepper to taste.
Mix together well and serve chilled.

CAPRESE SALAD
  INGREDIENTS
1 (12 ounce) jar roasted red peppers, drained
16 slices fresh mozzarella cheese
16 thick slices ripe slicing tomato
32 leaves fresh basil olive
oil
1 pinch ground black pepper to taste
1 (4 ounce) can sliced black olives, drained (optional)

METHOD
Cut roasted red peppers into 16 large pieces.
Starting at the edge of a serving platter, place a
slice of tomato, a basil leaf, a slice of mozzarella
cheese, a piece of roasted pepper, and another
basil leaf. Continue in that pattern, forming a
spiral from the outside in, until all the ingredients
have been arranged; salad should end in the
centre of the platter. Drizzle the salad with olive
oil and sprinkle with black pepper and black
olives.
 GREEK LENTIL SALAD

 INGREDIENTS
2 (15 ounce) cans brown lentils
1 cup crumbled feta cheese
1/2 (16 ounce) bottle Greek, or other vinaigrette salad
dressing
1 English cucumber, peeled and diced
1 beefsteak tomato, diced 1 large red
onion, diced

 METHOD

Strain lentils and place in a large bowl. Pour in 1/2 of

the salad dressing, and stir to coat. Place in the
refrigerator while preparing other vegetables. Add
 feta cheese, cucumber, tomato, and red onion.
Cover, and refrigerate for 1 hour.
Stir in remaining dressing when ready to serve. May
be kept, covered, in the refrigerator for up to 3 days.

PICO DE GALLO SALAD

 INGREDIENTS:
1/4 red onion, chopped finely
1/2 jalapeno, deseeded and deveined then minced
finely
1/2 cup fresh cilantro, chopped
2 scallions, sliced thinly
1 lime, juiced and zested
 1/2 teaspoon Kosher salt
6 roma tomatoes, cut into large chunks

 METHOD

Add all the ingredients together in the

bowl except for the tomatoes and stir well.
Add in the tomato chunks and combine
gently.
Let sit for 30 minutes for the best
flavours.
 RUSSIAN SALAD

 INGREDIENTS
6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
1/2 cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
(optional)
1/2 cup mayonnaise, or to taste

 METHOD
 Bring a large pot of water to a boil; add
potatoes and carrot. Return mixture to a
boil and add eggs; cook until potatoes are
tender, 20 to 30 minutes. Drain and slightly
cool mixture. Chop potatoes and carrot;
peel and chop eggs.
Mix potatoes, carrot, eggs, pickles,
peas, ham, and parsley together in a large
bowl; stir in mayonnaise until salad is
evenly coated.
 PASTA
Aglio Olio Pasta
Al Pomodoro Pasta
Alfredo Pasta
Chicken Ala Vodka Pasta
Pesto Pasta
 AGLIO E OLIO

 INGREDIENTS
1 pound uncooked spaghetti 6
cloves garlic, thinly sliced
1/2 cup olive oil
1/4 teaspoon red pepper flakes, or to taste salt
and freshly ground black pepper to taste
1/4 cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese
 METHOD

Bring a large pot of lightly salted water to a boil.

Cook spaghetti in the boiling water, stirring
occasionally until cooked through but firm to the
bite, about 12 minutes. Drain and transfer to a
pasta bowl.
Combine garlic and olive oil in a cold skil let.
Cook over medium heat to slowly toast garlic,
about 10 minutes. Reduce heat to medium-low
when olive oil begins to bubble. Cook and stir
until garlic is golden brown, about another 5
minutes. Remove from heat.
Stir red pepper flakes, black pepper, an d salt
into the pasta. Pour in olive oil and garlic, and
sprinkle on Italian parsley and half of the
ParmigianoReggiano cheese; stir until combined.
Serve pasta topped with the remaining
Parmigiano-Reggiano cheese.

AL POMODORO PASTA
 

 INGREDIENTS
1 (16 ounce) package angel hair pasta
1/4 cup olive oil
1/2 onion, chopped
4 cloves garlic, minced
2 cups roma (plum) tomatoes, diced
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth crushed
red pepper to taste
freshly ground black pepper to taste
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese

METHOD
Bring a large pot of lightly salted water to a
boil. Add pasta and cook for 8 minutes or
until al dente; drain.
Pour olive oil in a large deep skillet over high-
heat. Saute onions and garlic until lightly
browned. Reduce heat to mediumhigh and
add tomatoes, vinegar and chicken broth;
simmer for about 8 minutes.
Stir in red pepper, black pepper, basil and
cooked pasta, tossing thoroughly with sauce.
Simmer for about 5 more minutes and serve
topped with grated cheese.
 
FETTUCCINE ALFREDO

 INGREDIENTS
24 ounces dry fettuccini pasta
1 cup butter
3/4-pint heavy cream salt
and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
 METHOD

Bring a large pot of lightly salted

water to a boil. Add fettuccini and
cook for 8 to 10 minutes or until al
dente; drain.
In a large saucepan, melt butter into
cream over low heat. Add salt,
pepper and garlic salt. Stir in cheese
over medium heat until melted; this
will thicken the sauce.
Add pasta to sauce. Use enough of
the pasta so that all of the sauce is
used and the pasta is thoroughly
coated. Serve immediately.
 
CHICKEN ALA VODKA PASTA

 INGREDIENTS
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium onion, cut into small dice (about 1 cup)
2 medium cloves garlic, minced or grated on a
Microplane zester (about 2 teaspoons)
1/2 teaspoon dried oregano
Pinch crushed red pepper flakes
One 28-ounce can whole tomatoes, plus juices,
crushed by hand or with a potato masher into 1/2-
inch chunks
 1 stem fresh basil (optional) 1/2 cup
heavy cream
1/4 cup vodka
8 to 12 ounces dried penne, ziti or other short pasta
Kosher salt
Reserved pasta cooking water
1 pound boneless, skinless chicken breasts, cut into
1/2-inch-wide slivers
2 tablespoons chopped fresh parsley, for garnish
Grated Parmigiano-Reggiano cheese, for garnish

 METHOD

Heat the oil and butter in a large saucepan over medium-

high heat. Once the butter has melted and the foaming
subsides, add the onion; cook, stirring frequently, until
softened but not browned, about 3 minutes. Add the garlic,
oregano and crushed red pepper flakes; cook, stirring, until
fragrant, about 1 minute. Add the tomatoes, with their
juices, and the basil, if using. Bring to a boil over high heat,
then reduce the heat to medium-low so the mixture is
barely bubbling; cook for 20 to 30 minutes, stirring
occasionally, until the sauce has thickened and reduced to
4 cups. Discard the basil.
Working in batches as needed, transfer the sauce to a
blender. Add the cream and vodka. Remove the center
knob on the lid (to allow steam to escape); place a paper
towel over the lid opening to avoid splash-ups. Starting on
the lowest speed and gradually increasing to high, blend
until completely smooth, about 30 seconds. Return to the
saucepan and bring just to a boil over high heat, then
reduce to medium-low and cook, allowing the sauce to
reduce further while the pasta cooks.
Place the pasta in a large pot and cover with hot water by
a couple of inches. Add a large pinch of salt and bring to a
boil over high heat, stirring occasionally to keep the pasta
from sticking. Continue to cook until the pasta is fully
softened but retains a slight bite in the center.
Meanwhile, about 2 minutes before the pasta is done
(when you can bite into the pasta, but it still resists more
than you'd be comfortable dealing with on the plate), add
the chicken to the sauce and stir to combine.
Drain the pasta, reserving 1 1/2 cups of the cooking water,
then return the pasta to the pot. Stir to combine, and cook
over medium heat, stirring frequently, until the chicken is
cooked through and the sauce has achieved the desired
consistency, about 1 minute, adding some of the reserved
pasta cooking water as necessary.
Serve right away, topped with the parsley and grated
cheese (to taste).

PESTO PASTA
  INGREDIENTS
1/2 cup chopped onion
2 1/2 tablespoons pesto
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 (16 ounce) package pasta
salt to taste
ground black pepper to taste

 METHOD
 Cook pasta in a large pot of boiling water until
done. Drain.
Meanwhile, heat the oil in a frying pan over
medium low heat. Add pesto, onion, and salt and
pepper. Cook about five minutes, or until onions
are soft.
In a large bowl, mix pesto mixture into pasta. Stir
in grated cheese. Serve.
 RAVIOLI PASTA

 INGREDIENTS
1 1/2 cups all-purpose flour
2 eggs
1/4 teaspoon salt
1 - 2tablespoons water (optional)
1egg, lightly beaten
1tablespoon water

 METHOD
 In a food processor, combine flour, 2 eggs, and salt.
Cover and process until well mixed. If
necessary, with processor running, add 1 to 2
tablespoons water through feed tube until
mixture forms a dough. Remove dough and shape
into a ball.* On a lightly floured surface, knead
dough about 1 minute or until smooth. Wrap dough in
plastic wrap and let stand for 30 minutes.
Divide dough into four portions. On a lightly floured
surface, roll each portion into a 12-inch
square. (If using a pasta machine, pass each
portion through machine according to the manufacturer's
directions until dough is 1/16 inch thick.)
To shape ravioli, in a small bowl, combine 1 egg and 1
tablespoon water; set aside. Cut rolled dough into 2-
inch-wide strips. Brush strips
lightly with egg mixture. Leaving a 1/2-inch
border around the edges, place about 1 teaspoon
of filling at 1-inch intervals on one strip of dough.
Lay a second strip of dough, brushed side down, over the
first. Using your fingers, press the dough around each
mound of filling so that the two
moistened strips stick together. Cut dough
between filling to make individual ravioli. Repeat with the
remaining dough and filling.
To cook ravioli, in a Dutch oven, bring a large
amount of salted water to boiling. Gently drop
about one-fourth of the ravioli, one at a time, into the
boiling water and stir to prevent them from
sticking to the bottom of the pan. Simmer gently
for 3 to 4 minutes or until tender. Using a slotted spoon,
transfer ravioli to a serving dish.
 POTATION
PREPARATION
Mashed Potato
Potato croquettes
Baked potato
Potato straws
Potato fries
Potato lyonnaise
Potato cake
Pommes Parisienne

MASHED POTATO
  INGREDIENTS
2 pounds baking potatoes, peeled and quartered 2
tablespoons butter
1 cup milk salt and
pepper to taste 
METHOD

Bring a pot of salted water to a boil.

Add potatoes and cook until tender but still
firm, about 15 minutes; drain.
In a small saucepan heat butter and milk
over low heat until butter is
 melted. Using a potato masher or
electric beater, slowly blend milk
mixture into potatoes until smooth and
creamy. Season with salt and pepper to taste.

POTATO CROQUETTES
  INGREDIENTS
Potato
Water
Butter
White pepper, Salt
Nutmeg
Parmesan
Eggs
Flour
Bread crumbs, parsley

 METHOD

Once cooked, drain and smash them in a pan with

some butter, over a low flame.
When the purée seems compact and smooth, remove
from heat and season with salt, white pepper, nutmeg,
the grated cheese and then an egg yolk.
Mix everything well.
When the mixture cools, create the croquettes, pass
them through the flour, a beaten egg and then the
bread crumbs.
Fry the croquettes in boiling oil, making sure they’re
evenly golden.

Pat off the grease and serve the potato croquettes

warm with fresh parsley
 BAKED POTATO

 INGREDIENTS

1 baking potato
  METHOD

Preheat oven to 350 degrees F

(175 degrees C).
Scrub the potato and prick it with a fork
to prevent steam from building up and
causing the potato to explode in your
oven.
Bake for 1 1/2 hours.
 POTATO STRAWS

 INGREDIENTS

Canola oil, for frying

2 russet potatoes
1 teaspoon kosher salt
4 or 5 turns freshly ground black pepper 
METHOD
 Pour canola oil into a deep cast-iron skillet
to a depth of 2 inches. Heat over high heat to 350
degrees F. Line a plate with paper towels.
While the oil is heating, lightly scrub the potatoes
with a firm brush under running water. Use the fine
julienne blade on a mandoline to cut the potatoes.
(Alternatively, very thinly slice the potatoes
lengthwise. Stack the slices and very thinly slice
them lengthwise to make long thin straws.) Rinse
the potato straws under cold running water. This
rinses off the starch and makes the straws nice and
crispy. Pat dry on paper towels.
Working in batches, fry the potatoes in the oil until
golden brown and crispy, 2 to 3 minutes. With a
slotted spoon or spider, transfer the straws to the
paper towel¿lined plate. Season with salt and
pepper immediately and serve.

POTATO FRIES
  INGREDIENTS
1 russet potato, cut into evenly sized strips
1 quart vegetable oil for frying
salt to taste

 METHOD
 Soak potatoes in a large bowl of water
for about 30 minutes. Pat dry thoroughly with
paper towels.
Heat oil in a deep-fryer or large saucepan to 275
degrees F (135 degrees C). Gently add the
potatoes in the hot oil for about 5 minutes,
stirring and flipping the potatoes occasionally.
Remove potatoes from oil with a slotted spoon
to drain on paper towel and to cool completely.
Heat oil in a deep-fryer or large saucepan to 350
degrees F (175 degrees C). Fry the potatoes
again until golden brown, 5 to 6 minutes. Blot
with a paper towel. Sprinkle with salt to serve.
 
LYONNAISE POTATO

 INGREDIENTS
2 pounds russet potatoes
2 tablespoons olive oil
4 onions, thinly sliced
2 tablespoons chopped garlic
1/2 cup butter salt
to taste
ground white pepper, to taste
1 tablespoon finely minced fresh parsley
METHOD

Preheat oven to 400 degrees F (200 degrees C).

Peel potatoes and cut into 1/2 inch slices. Place
sliced potatoes in a pot and cover with water. Bring
to a boil. Allow to boil 2 minutes, then drain and set
aside.
Heat a large ovenproof skillet over medium-high
heat. Pour in olive oil, then add onions. Saute until
lightly caramelized, 8 to 10 minutes. Stir in garlic
and saute until onions are deep brown and garlic is
soft. Transfer mixture to a bowl.
Place skillet back on stove over low heat. Melt
butter, then cover bottom of pan with 1/3 of
potatoes. Season with salt and pepper. Cover
potatoes with 1/2 of onion mixture. Cover with 1/2 of
remaining potatoes and season with salt and
pepper. Spread with the rest of onion mixture.
Cover with remaining potatoes, and season with
more salt and pepper.
Bake in preheated oven for 10 to 12 minutes, or until
potatoes are tender and browned on top. Remove
from oven and use a spatula to carefully transfer
potatoes to a serving platter. Sprinkle with chopped
parsley just before serving.
 
POTATO CAKE

 INGREDIENTS
2 cups mashed potatoes
1 egg, beaten
1/2 cup all-purpose flour salt
to taste
1 pinch garlic salt
1 tablespoon butter
1 cup shredded Cheddar cheese

METHOD
 In a medium size mixing bowl combine mashed
potatoes, egg, flour, salt (if needed) and garlic salt.
Mix well.
Melt butter in a large frying pan over a low heat.
Drop pancake-size (4 inch circles) lumps of mashed
potatoes into the frying pan. Pat to flatten to 1/2 to 1
inch thickness. Sprinkle some cheddar cheese onto
the mashed potato cake. Spoon more potato
mixture over the cheese. Flip the potato cake over
when the bottom is browned (about 10 minutes).
Brown the other side (about 10 minutes).

POMMES PARISIENNE
 

 INGREDIENTS
Potatoes
Butter
Olive oil
Salt
Black pepper
Parsley
METHOD
 Peel the potatoes, thoroughly clean in
water and pat dry with paper towel.
Cut out potato balls, by pressing a 1-inch
Parisienne cutter bowl within the potato and
then by twisting to scoop out a neat potato ball.
Use the leftover potatoes in soup or boiled and
mashed.
Pat dry the potato balls with paper towel. Place
aside.
In a large, heavy frying pan melt butter and oil.
Add potato balls side by side making one layer
of potato balls in the frying pan.
Shake the pan frequently over medium heat to
sauté the potato balls for 15 minutes or until
they turn crisp and brown. The inside should
also feel soft when pierced with the point of a
knife.
Sprinkle with salt and paper to season
according to taste.
Transfer the tomato balls over paper towel to
drain off extra oil.
Sprinkle parsley on top before serving the balls
hot.
 

VEGETABLE
PREPARATION
Boiled Vegetable
Glazed Vegetable
Sauté Vegetable
Vegetable Stew
Vegetable Tempura
 
BOILED VEGETABLE

 INGREDIENTS
1/2 – 2/3 head of white cabbage, cut in large wedges
2-3 yellow onions, peeled and left whole
3-4 carrots, peeled and cut in half
2-3 red potatoes, cut in half
Salt to taste (people with high blood pressure may want no salt at all)
1/2t dried juniper berries
1 large bay leaf 1/2t
black peppercorns
a scant 1/2t each of caraway seeds and celery seeds
Water and 1-2 cans of beer (an ale or lager works best)
 METHOD

In a large pot full of water (and optional

beer) add the juniper berries, bay leaf, and
peppercorns and bring to a slow simmer.
Add the onions, carrots and potatoes as
they take the longest. When they have
cooked for about 12-15 minutes, add the
cabbage and caraway and celery seeds.
Cover and boil until all the veggies a fork
friendly. Drain and serve.
 
GLAZED VEGETABLE

 INGREDIENTS

2 carrots, sliced 1/4-inch thick

1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon lemon juice salt and
ground black pepper to taste
(optional)
 METHOD

Place carrots into a large pot and cover

with water; bring to a boil. Reduce heat to
medium-low and simmer until carrots are
tender, about 8 minutes.
Drain.
Heat butter in a skillet over medium heat;
cook and stir carrots, brown sugar, and
lemon juice in the melted butter, stirring
often, until sugar has dissolved, 2 minutes.
 
SAUTE VEGETABLE

 INGREDIENTS
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, finely minced
1 jalapeno pepper, seeds and ribs removed, minced
2 zucchini, halved lengthwise and sliced
1 yellow bell pepper, cut into chunks 1
red bell pepper, cut into chunks
1 shallot, sliced
1/4 teaspoon salt
freshly ground black pepper to taste
1 pinch paprika
 METHOD

Heat olive oil and butter in a large skillet;

cook and stir garlic and jalapeno in hot
skillet until softened, about 5 minutes. Add
zucchini, yellow bell pepper, red bell
pepper, and shallot; continue to cook and
stir until tender, about 5 minutes more.
Season with salt, pepper, and paprika

VEGETABLE STEW
 

 Ingredients
1 tablespoon vegetable oil
1 1⁄2 cups sliced onions
2 garlic cloves, minced
1 cup carrot, cut into 1-inch-thick slices
1 cup celery, cut into 1-inch-thick slices
4 cups mushrooms, cut into quarters
3 medium potatoes, unpeeled, cut into 1-inch chunks
1 (1 lb) can tomatoes, undrained, coarsely chopped
2 cups cooked kidney beans (12 ounces)
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried thyme
1 bay leaf salt and pepper
3 tablespoons flour 1⁄4 cup water

1⁄4 cup red wine

  METHOD

Heat oil in a large, heavy saucepan over

medium heat.
Add onions, garlic, carrots, celery, and
mushrooms.
Cook 10 minutes, stirring frequently.
Add small amounts of water, if necessary,
to prevent sticking.
Add remaining ingredients, except flour,
1/4 cup water, and wine.
Cover, reduce heat to low, and simmer 30
minutes, or until vegetables are tender.
Stir occasionally while cooking.
In a small bowl, gradually stir flour into 1/4
cup water until smooth.
Add to stew, along with wine.
Cook, stirring, 5 more minutes.
Remove and discard bay leaf before
serving.
 VEGETABLE TEMPURA

 INGREDIENTS
1 cup flour
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. baking powder
1 cup water
3 tbsp. vegetable oil
1 cup oil
2 to 3 cups chopped vegetables (mixed, any kind)
  METHOD

Prepare your vegetables so they are ready to fry.

You'll need about 2-3 cups vegetables, chopped to
be about bite-sized. Lightly steamed sweet potatoes
and yams are a great option in a vegetarian
tempura.
Once your vegetables are prepared, combine
together the flour, salt, sugar, and the baking
powder. Slowly add in the oil and water until the
mixture becomes completely smooth and creamy.
Chill for at least 15 minutes.
When you're ready to cook your tempura, heat
several inches of vegetable oil in a wok or in a large
frying pan over high heat. Dip the vegetables in the
batter, then drop in the oil.
Allow the vegetables to cook for about 3 minutes,
until crisp and lightly golden brown. Remove from
the oil and drain on paper towels.

MENU 1
Cream of cauliflower soup
Vegetable au gratin
Sole fish with lemon sauce
 CREAM OF CAULIFLOWER SOUP

 INGREDIENTS
1 large head of cauliflower
1 ½ Tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
4 cups vegetable broth
1 cup milk
½ tsp salt
freshly ground black pepper to taste ¼ tsp ground
nutmeg
1 Tbsp oil
2 Tbsp chopped chives
  METHOD

Cut core from cauliflower and roughly chop florets.

Heat 1 ½ Tbsp oil in a large pot over medium to
medium high heat.
Saute onion about 4 minute until soft but not brown.
Add garlic and sauté about 1 minute until aroma
comes.
Add stock and scrape bottom of pan to release any
brown bits.
Add salt, pepper, nutmeg and cauliflower and bring
to a boil.
Reduce heat, cover and simmer 30 minutes until
cauliflower is quite tender.
Add almond milk (or other milk).
Puree either with an immersion blender or in
batches in a blender.
Reheat if necessary.
Stir in truffle oil.
Top each serving with some chopped chives.
 VEGETABLE AU GRATIN

 INGREDIENTS
4 cups of vegetables chopped into small pieces
1/2 medium sized onion chopped into small pieces 3
large potatoes peeled &; boiled.
1/2 cup bread crumbs
1 cup grated cheese
2 tablespoons butter Salt / black pepper
3 tbsp. butter
4-5 tbsp. flour
1.5 cups milk
 METHOD
To prepare the veggies:
Boil/Steam all the vegetables till tender.
There should be no runny water. Set aside.
Heat 1/2 teaspoon of butter, & add the chopped onions &
saute till soft & transluscent. Stir in the Vegetables & add salt,
toss to combine & switch off the heat.
Mash the boiled potatotes with Salt & Pepper & set aside.
To Prepare the Sauce:

In heavy pan over low heat, melt butter. Stir in flour with a wire
whisk. Cook over low heat for three to five minutes, stirring
constantly. Do not let it brown. This mixture is called a roux.
Gradually stir in milk, whisking constantly. Cook over low heat
for 3-5 more minutes until sauce begins to thicken. Season
with salt & pepper .
To Assemble & Bake/Broil:
Add the White Sauce & the prepared Vegetables & stir them
to thoroughly combine. Do not mash them.
Lightly grease the bottom of a casserole or a baking dish.
Place the vegetables with the sauce on the
greased dish.
Place the mashed potatoes in an even layer
over the vegetables.
Sprinkle the bread crumbs evenly on the
mashed potatoes. Add the rest of the butter in
dots over the bread crumb.
Sprinkle the grated cheese in an even layer
over the crumbs.
Add the chopped tomatoes on the cheese
(this is an optional step- I add these to add
some color to the dish & we also like the taste
& tang of the slightly grilled tomatoes).
Heat the oven to 350 degrees F. Place the
dish in the oven & bake for about 20 – 25
minutes. you will see the little bubbles of the
sauce from the side.The sauce & the
vegetables kind of sets as the water dries up.
The cheese will melt and start browing along
with the crumbs.
Set the oven to broil. Broil for a couple of
minutes. Let the top brown ( if you have
noticed, we did not let ours get dark. The
cheese was crisp & we did not want it
browned futher).
Please feel free to bake & broil it to your
taste… but do not let it burn. It soons turns
from light brown to black at the Broil mode.
 SOLE FISH WITH LEMON SAUCE

 INGREDIENTS
8 sole fillets
1⁄2 cup flour
1⁄2 teaspoon seasoning salt (or use white salt,
or to taste)
1⁄4 teaspoon black pepper (or to taste)
7 tablespoons butter
1⁄4 cup fresh lemon juice
2 tablespoons chopped fresh parsley
  METHOD

Mix the flour with seasoned salt and

pepper in a shallow dish.
Dredge the fish fillets in the
flour mixture.
Heat a large skillet over high heat.
Add in about 3 tablespoons butter to the
hot skillet. Saute the fillets in 2 batches,
cooking on each side (on high heat about
2 minutes per side) or until just cooked
through; transfer the fish to a plate to keep
warm.
Add in the remaining 4 tablespoons butter
and cook until golden in colour; add in
lemon juice, bring to a boil and add in the
parsley.
Season the sauce with salt
and pepper.
Pour the warm sauce over the fish.
Serve immediately.
 MENU 2
Creamy Mashed Potatoes
Sautéed Haricot Verts
French Onion Soup
Chicken Ala Kiev
 CREAMY MASHED POTATOES

 INGREDIENTS
6 - 8 medium sized russet potatoes washed, peeled,
and chopped
1/2 cup half & half or 1/4 cup milk and 1/4 cup cream
6 tbsp butter salted
32 oz chicken broth
3/4 cup parmesan cheese shredded or or grated 1
tsp onion powder
1/2 tsp salt
1 tsp garlic powder
Parsley flakes optional
  METHOD

Place the chopped potatoes into a large

pot then pour in the chicken broth.
Boil the potatoes over high heat until
they are fork tender.
Drain the potatoes.
Toss 4 tbsp of butter into a large sauce
pan, and melt it over medium heat.
Once the butter is melted, add in the
potatoes, and mash them.
Pour in the half & half, and mix.
Sprinkle in the salt, onion powder, and
garlic powder.
Sprinkle in the parmesan cheese, and mix
until everything is well incorporated.
Put the mashed potatoes into your desired
serving dish, and top it off with 2 tbsp of
butter, and parsley flakes
(optional).
Serve and enjoy!
 SAUTÉED HARICOT VERTS

 INGREDIENTS
Kosher salt
1/2 pound haricots verts (baby string
beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes
 METHOD

Bring a large pot of well-salted water to a

boil over high heat. Set up a bowl of well-
salted ice water for shocking.
Add the beans to the boiling water and
cook until tender but still have some bite,
5 to 7 minutes. Strain and immediately
transfer the beans to the salted ice water.
Once cool, strain and set aside until ready
to use.
Coat a large saute pan with olive oil. Add
the garlic and crushed red pepper, and set
over medium-high heat. When the garlic
becomes golden and very aromatic,
remove it and discard. It has fulfilled its
garlic destiny. Add the beans to the pan
and saute until hot and coated with oil.
Transfer the beans to a serving bowl,
season with salt and serve right away.
 FRENCH ONION SOUP

 INGREDIENTS
1/2 cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans broth 1 teaspoon dried
thyme salt and pepper to taste
4 slices French bread
1/4 cup grated Parmesan cheese

 METHOD
Melt butter with olive oil in an 8 quart stock
pot on medium heat. Add onions and
continually stir until tender and
translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season
with salt and pepper, and simmer for 30
minutes.
Heat the oven broiler.
Ladle soup into oven safe serving bowls
and place one slice of bread on top of
each (bread may be broken into pieces if
you prefer). Layer each slice of bread with
a slice of provolone, 1/2 slice diced
Swiss and 1 tablespoon Parmesan
cheese. Place bowls on cookie sheet and
broil in the preheated oven until cheese
bubbles and browns slightly.

 CHICKEN ALA KIEV

  INGREDIENTS
8 tablespoons (1 stick) unsalted butter, room
temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning
chicken
1/4 teaspoon freshly ground black pepper, plus extra for
seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for
filling
Vegetable oil, for frying

 METHOD
 Combine butter, parsley, tarragon, 1 teaspoon salt,
and 1/4 teaspoon black pepper in the bowl of a stand
mixer. Place mixture on plastic wrap or waxed paper
and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces
of plastic wrap. Squirt chicken lightly with water and
squirt the top of the plastic wrap as well. Pound to no
less than 1/8-inch thickness. Season each piece of
chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap
and place 1/4 of the compound butter and 1
tablespoon bread crumbs in the center of each
breast. Using the plastic wrap to assist, fold in ends
of breast and roll breast into a log, completely
enclosing the butter; roll very tightly. Repeat with
each breast. Place chicken in refrigerator for 2 hours,
or up to overnight.
Place egg and water mixture in 1 pie pan and 2 cups
bread crumbs in a different pie pan.
Heat 1/2-inch of vegetable oil in a 12-inch saute pan
over medium-high heat until oil reaches 375 degrees
F.
Dip each breast in the egg mixture and then roll in the
bread crumbs. Gently place each breast in oil,
sealed-side down, and cook until golden brown,
approximately 4 to 5 minutes on each side, until the
internal temperature reaches 165 degrees F.
Remove to a cooling rack set in sheet pan and allow to
drain for 5 to 10 minutes before serving