2013-04-20

Scalloped Potatoes with fennel root, Carrot salad, Wilted spinach salad, Fresh greens with maple glazed pecans, Gorgonzola cheese dried cranberries, No bake chocolate macaroons [Chef Gabriel Schmerler]


Scalloped Potatoes with fennel root:

Ingredients for 20 servings:
  • Potatoes – 3 Kg
  • Fennel root – 2 whole
  • Vegetable stock – 2 liters
  • 35% cream – 1.5 liters
  • Parmesan – 250 grams
  • Salt and pepper to taste


Cut potatoes and fennel into med slices, mix ingredietnts in a shallow pan
Cook at 375 for 2 hours

Carrot salad:

Ingredients for 20 servings:

    • Fresh carrots – 2 kg
    • Soaked Raisins – 150 grams
    • Vegetable oil = 8 tablespoons
    • Lemon juice – 4 tablespoons
    • Honey – 1-table spoons
    • Salt and pepper – to taste


    Shred carrots,  and mix all ingredients

    Wilted spinach salad

    Ingredients for 20 servings:

      • Fresh spinach – I small pack
      • White vinegar or lemon juice 2 table spoons
      • Vegetable oil – 4 tables spoons
      • Sundried tomatoes – 150 grams chopped
      • Red pepper – 2 sliced
      • Sliced almonds – 150 grams
      • Pears – 2

      Mix all ingredients and enjoy

      Fresh greens with maple glazed pecans, Gorgonzola cheese dried cranberries:

      Ingredients for 20 servings:

        • Greens – 2 heads
        • Gorgonzola – 150 grams
        • Maple pecans – 100 grams
        • Dried cranberries – 100 grams
        • Vegetable or olive oil – 4 table spoons
        • Salt and pepper - to taste
        • Balsamic vinegar – 3 table spoons


        No bake chocolate macaroons:

        Ingredients for 20 servings:

          • 6 tablespoons cocoa
          • 1/2 cup butter
          • 1/2 cup milk
          • 1 1/2 cups sugar
          • 1/2 teaspoon vanilla
          • 3 cups oatmeal
          • 1 cup coconut

          Directions:
          Boil first 4 ingredients for 2 minutes.
          Remove from heat and add vanilla.
          Pour over oatmeal and coconut and mix well.
          Drop tsp full onto wax paper and wait until dry and easy to lift off paper.

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