Michael Morgan Chef Balsano Classical European 6/4/13 Final Menu

Artichaut Tartlette Artichoke Tartlette Crme d'endive belge Soupe Cream of Belgian Endive Soup Escargots Champignons farcis Escargot stuffed mushrooms Les oeufs de truffes noires Eggs with black truffles Courge musque et sage des ptes Butternut squash and sage pasta La truite de noix de pcan grilles beurre Trout in toasted pecan butter Apple et le Calvados sorbet. Apple and Calvados sorbet Poulet Francaise Chicken Francaise Tourtire Buf Beef Tourtiere Apple glazed carrots Menthe concombre salade Cucumber mint salad Camembert chaud avec champignons sauvages fricasse Warm Camembert with Wild Mushroom Fricassee Calissons avec meringue Calissons with Meringue Beignets Beignets

Artichoke Tartlets Recipe 8 packages of frozen puff pastry, thawed 8 10-ounce jars marinated artichoke hearts, drained and chopped 4 pint grape tomatoes, halved 4 medium sized leek, sliced 4 pound of assorted cheeses, shredded (Parmesan, Cantal, etc.) 4 egg yolk, beaten 8 oz tablespoons extra virgin olive oil Sea salt, to taste Coarsely ground black pepper, to taste

Preparation: Preheat the oven to 350F. Place a single layer of the puff pastry on a parchment-lined baking sheet, and score it with a sharp knife into 12 squares, without cutting all the way through the pastry. Repeat the process with the second package of puff pastry. Bake the pastries for 20 minutes in the preheated oven. While the pastry is baking, stir together the artichokes, tomatoes, leeks, and cheeses. Set the filling aside for a moment. When the pastry has finished baking, remove it from the oven and allow it to cool for 5 minutes, leaving the large pastries still intact. Spoon the filling into the center of each smaller pastry square, making 100 small pastries, still attached together. Bake the pastry for an additional 25 to 30 minutes, until the pastry turns golden brown and the cheese bubbles. Separate the artichoke tartlets from each other and drizzle them with olive oil. This artichoke tartlets recipe makes 100 individual servings.

Cream of Belgian Endive Soup Recipe

Ingredients: 14 medium Belgian endive, finely chopped 10 cups chopped white onion (1 medium) 7 clove garlic, crushed and chopped 16 tablespoons butter 14 large potatoes, peeled and cubed 14 cups chicken stock 7 cup light cream or half-and-half 3 tbs teaspoon salt 3 tbs teaspoon ground black pepper

Preparation: In a large saucepan over medium heat, saut the Belgian endive, onions, and garlic for 5 minutes. Add the potatoes and chicken stock, bring to a simmer, and then cover and reduce the heat to the lowmedium setting. Simmer the soup for 15-20 minutes, until the potatoes are tender. Process the soup, in batches, in a blender until smooth. Add the light cream, salt, and pepper to the soup, stir, and heat through. Serve in 3 ounce bowls. Makes 100 servings.

Escargot Stuffed Mushrooms Ingredients: 30 tablespoons softened butter 20 teaspoons finely chopped shallots 10 clove garlic, crushed and finely chopped 10 tablespoon finely chopped celery 10 tablespoon finely chopped fresh parsley 5 teaspoon salt 2 teaspoon ground black pepper 100 large mushrooms, cleaned with stems removed 100 large canned snails

Preparation: Preheat an oven to 375F. Mix together 6 tablespoons of the softened butter with the shallots, garlic, celery, parsley, salt, and pepper. Place a small spoonful of herb butter and a snail in each mushroom cap, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in a shallow baking dish and bake them for 15 minutes. Serve hot. Makes 100 servings. 1 serving of escargot per person.

Eggs with Black Truffles Recipe

Ingredients: 100 large eggs 25 ounce black truffles, finely chopped or shaved 5 lbs butter, softened 12 tbsp salt 6 tbspground white pepper

Preparation: Heat water to simmering in a double boiler. Whisk together the eggs and truffles in the top portion of the double boiler and add the butter. Continue whisking the eggs over the simmering water until they form small curds resembling cottage cheese. Remove the eggs from the heat, season with the salt and pepper, and then serve immediately, while hot. This recipe makes 100 servings. Serve as 2 ounce portions

Butternut Squash and Sage Pasta Recipe Ingredients: 24 cups butternut squash, cut into small cubes 10 tablespoons olive oil 5 teaspoon ground cinnamon 7 pounds bowtie pasta 12 tablespoons butter 12 cloves garlic, finely chopped 2 cups chopped, fresh sage leaves 4 cup grated Parmesan cheese

Preparation: How to make roasted butternut squash and fried sage pasta: Preheat the oven to 375F. Toss the squash with the oil and cinnamon. Arrange the prepared squash in a single layer on a foil-lined baking sheet, and then roast it, stirring once, for 25 to 30 minutes, until the squash turns golden brown. While the squash is roasting, boil the pasta according to the package directions and saut the garlic in 3 tablespoons butter just until tender. Drain the pasta. While the squash is roasting, boil the pasta according to the package directions and saut the garlic in 3 tablespoons butter just until tender. Add the sage to the butter and saut it for 2 minutes. Add the pasta to the sage-butter and saut it just starts to turn brown around the edges. Add the roasted butternut squash to the mixture and cook it for an additional 3 minutes. Serve the butternut squash and sage pasta hot, garnished with Parmesan cheese. This butternut squash and sage pasta recipe makes 100 servings. Serve as 4 ounce portions.

Fish with Toasted Pecan Butter Sauce Recipe Ingredients: Sauce: 20 tablespoons butter, room temperature 5 cup chopped pecans, toasted 10 tablespoons chopped yellow onion 4 teaspoon lemon juice 4 clove garlic, crushed and chopped 3 teaspoons hot pepper sauce Fried fish: 12 teaspoon Worcestershire sauce 3 cup milk 5 egg, lightly beaten 5 cup all-purpose flour 10 teaspoons Cajun seasoning 50 trout fillets, 4 ounces each Oil for frying 3 cups chopped pecans, toasted

Preparation: To make the sauce: Blend the butter, 1/2 cup toasted pecans, onion, lemon juice, garlic, and hot pepper sauce in a food processor until it is smooth. The sauce is ready when it is completely smooth and has thickened a bit. Set the sauce aside at room temperature while the fish cooks. To fry the fish: Heat 1/2 inch of oil in a deep skillet to 350F. Mix the Worcestershire sauce, milk, and egg together. Stir together the flour and Cajun seasoning. Pat the fish fillets dry and dredge them first in the egg mixture and then in the flour mixture. Fry the fillets in 2 batches of 3 each, for 3 to 4 minutes on each side. The fish is done when it is deep golden brown and flakes easily when tested with a fork. Serve the fish hot, garnished with the toasted pecan butter sauce and toasted pecans. This fish with toasted pecan butter sauce recipe makes 100 servings. Serve with fillet per portion.

Apple and Calvados Sorbet Recipe Ingredients: 20 cups peeled, chopped tart apple (15 large) 40 cups water 8 cup granulated sugar 4 cup lemon juice 6 teaspoon lemon zest 4 cup Calvados, or apple brandy

Preparation: In medium saucepan over medium heat, bring the chopped apple, water, and sugar to a simmer. Cover the pan, lower the heat slightly, and cook for about 15 minutes, until the apples are very tender. Remove from the heat and cool the mixture to room temperature. Add the lemon juice, lemon zest, and Calvados, and stir the mixture thoroughly. Chill it until very cold, for about 2 hours. Freeze in an ice cream maker according to the manufacturers instructions. Makes 100 servings, 3 ounces each.

Chicken Francaise Recipe Ingredients: 50 boneless, skinless chicken breast halves, pounded thin 10 cup all-purpose flour 12 teaspoon salt 6 teaspoon black pepper 36 large eggs, beaten 4 cup olive oil 6 cup dry white wine 18 cup chicken stock 30 tablespoons fresh lemon juice 8 cups cup butter Salt and pepper, to finish 4 cup chopped, fresh parsley 25 whole lemon, very thinly sliced

Preparation: How to make chicken Francaise, or French lemon chicken: Heat the olive oil in a large skillet set over medium high heat. Stir together the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, making sure to coat the whole surface of the chicken. Shake off any excess flour; there only needs to be a thin coating of it on the chicken. Quickly dip the chicken in the eggs and allow any excess egg to run off. Place the prepared chicken in the heated oil and fry the chicken breasts for 2 to 3 minutes on each side, until the meat is cooked through and golden brown. Remove the chicken pieces and place them on a triple-layer of clean paper towels to drain. Loosely tent the chicken with foil to retain the heat. Pour off and discard the remaining oil in the skillet. Deglaze the pan over medium-high with the white wine, chicken stock, and lemon juice, scraping up any browned bits left over from the chicken. Place the butter, parsley, and salt and pepper to taste, in the pan and reduce the heat to medium. Allow the sauce to simmer and thicken, until it can coat the back of a spoon. Place the fried chicken into the lemon sauce and allow it to warm through for a minute, turning once. Transfer the chicken to a serving plate and layer with the thin lemon slices as a garnish. Drizzle any remaining sauce over the chicken breasts and serve immediately. This chicken Francaise recipe makes 100 entree-sized servings of breast on each plate.

Beef Tourtiere Recipe Ingredients: Pate Brisee, or store-bought pastry dough for a double crust 12 pound ground beef 8 cups chopped onion 8 clove garlic, crushed and finely chopped 3 cup shredded carrots 2 cup finely chopped celery 6 cup small potato cubes 8 cup beef stock 3 cup red wine 12 teaspoon dried parsley 8 teaspoon salt 3 teaspoon ground black pepper 3 teaspoon dried rosemary 3 teaspoon dried thyme 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon grated nutmeg 8 cup mashed potatoes, seasoned with salt and pepper 12 tablespoon dry bread crumbs

Preparation: How to make beef tourtiere: Preheat an oven to 400F. Roll the pastry dough into 2 equal-sized circles to fit 3-inch pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later. Using a large skillet, heat the oil over medium-high heat and saut the beef, onion, garlic, carrots, celery, and potatoes until the vegetables are tender and the meat is cooked through. Drain any excess fat from the pan. Add the beef stock, red wine, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes. Remove the skillet from the heat and stir the mashed potatoes and dry breadcrumbs into the mixture. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes. Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown. This meat pie recipe makes 100 servings. Serve each one individually as 4 ounce portions.

Apple Glazed Carrots Recipe

Ingredients: 1 pound butter 5 cups water 7 cup apple cider 4 teaspoon cinnamon 12 lb carrots, sliced crosswise into 1/3-inch pieces 20 cups chopped baking apples Preparation: Melt the butter in a large skillet over low heat. Continue gently cooking the butter until it turns light brown; remove pan from heat and allow the butter to cool for a few minutes. Add the water, apple cider, and cinnamon to the browned butter and return the skillet to the stovetop over medium heat. Bring the apple cider mixture to a boil, reduce the heat, and allow it to simmer for 2 minutes. Add the carrots, cover the skillet, and cook over medium heat, stirring frequently, for 10 minutes. Add a small amount of water to the carrots, if necessary. Stir the apples into the skillet and cook for 5-7 minutes, until the apples and carrots are tender. Makes 100 servings of 3 oz each.

Cucumber Mint Salad Recipe

Ingredients: 30 large cucumbers, seeded and thinly sliced 15 teaspoons salt Dressing: 12 cup plain, whole milk yogurt 4 ounces red wine vinegar 2 tablespoons ground black pepper 50 mint leaves, finely chopped

Preparation: How to make cucumber mint salad with yogurt mint dressing: Place the cucumbers in a colander and sprinkle salt on them. Allow the cucumber to drain for 20 minutes and then pat them dry with a clean towel. To make the dressing, in a medium-size bowl, whisk the yogurt, red wine vinegar, black pepper, and chopped mint together until it is completely smooth. Gently toss the cucumbers with the yogurt mint dressing and serve it immediately. The cucumber mint salad can be kept in the refrigerator for up to 8 hours before serving. This cucumber mint salad recipe makes 100 servings of 3 oz each.

Warm Camembert with Wild Mushroom Fricassee Recipe 1/2 cup walnut pieces 1. 2. 3. 4. 5. 6. 7. 8. 12 8-ounce wheel of ripe Camembert in its wooden box, at room temperature 12 tablespoon walnut oil 8 pound wild mushrooms, trimmed, caps thinly sliced Salt and freshly ground pepper 8 shallot, minced 20 tablespoons chopped flat-leaf parsley 20 large sage leaves, minced 100 Sourdough toasts, for serving

1. Preheat the oven to 350. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300. 2. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft. 3. Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper. 4. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts. Serves 100 2 oz portions.

Calissons With Meringue Recipe

Ingredients: 30 oz crystallized melon, diced 15 oz candied orange peel, diced 15 ounces Amandine liqueur 15 ounces orange flower water 30 eggs, separated 60 oz superfine sugar 30 oz ground almonds 150 oz heavy cream 30 oz superfine sugar Powdered sugar

Preparation: Soak the melon and orange peel in the Amandine and orange flour water overnight, and then drain. Discard the soaking liquid. Line a tray of oval-shaped candy molds with plastic wrap and set aside. Cream the egg yolks, 4 oz sugar, and ground almonds. In a separate bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream and plumped fruits into the egg mixture. Fill candy molds with the nougat batter and freeze until the candies are firm. In a separate bowl, beat the egg whites until soft peaks form, and gradually add the remaining 2 oz of sugar. Continue beating until stiff peaks form. Line a baking sheet with parchment paper and pipe the egg whites onto the paper in the same size and shape of the oval candies. Bake in a 200 degree oven for 90 minutes, until crisp. Serve each calisson topped with a meringue and sprinkled with powdered sugar. Makes 100 2 oz servings.

Beignets Recipe

Ingredients: 1.5 cups butter 3 cups water 3/4 teaspoon salt 3 cups all-purpose flour 12 eggs Oil for deep frying 9 tablespoons confectioners sugar

Preparation: In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth. Heat the oil to 375F. Fry mounded teaspoons of dough, several at a time, for about 6 minutes. They are done when they are light, golden brown on each side. Drain them for a few minutes on a clean kitchen towel and serve warm, dusted with the confectioners sugar. This beignets recipe makes 100 fritters. Serve 1 fritter to take away.