Here is a collection of recipes from my first quarter that made it into the notebook I had to turn in at the end of the quarter. The two copies I have will probably be the only ones I make but I want you to have access to them in the order they are in the notebook with the exception of the course syllabus, lesson plan, notes, and quizzes.

I hate paper…….I hate paperwork……….and I hate doing mass print jobs; years of insurance and mortgages will do that to you. All digital baby, it’s the way to go!

So here it is, my first quarter!

Stocks

White Stock, Brown Stock, Neutral, Vegetable, Fish/Seafood (click)

Sauces

Hollandaise
Mayonnaise
Demi-Glace
White Roux, Blond Roux, Brown Roux
Veloute
Bechamel
Espagnole
Tomato

Soup

Beef/Chicken Consomme
French Onion Soup
Black Bean Soup
Roasted Tomato Basil Soup
Minestrone

Eggs

Hard Boiled, Fried, Over Easy, Scrambled, Brouille, Omelette (French and American), Poached, Frittata, Crepe, Crepe Suzette

Vegetables

Green Bean Anglaise
Broccoli Hollandaise
Carrots Vichy
Boiled Beets
Cauliflower Gratin
Mixed Grilled Vegetables
Tempura Vegetables
Stir Fry Vegetables
Pan Fried Zucchini
Oven Roasted Vegetables/Tomatoes
Ratatouille

Starches

Mashed Potatoes
Croquette
Duchesse
Dauphinoise
Deep Fried- Pomme Frite and Allumettes
Anna
Pomme Rosti
Tourner Anglaise
Chateau Rosti
Fondante Rosti

Gnocchi in a Brown Butter Sauce
Risotto Milanese
Spatzle
Pasta Carbonara
Steamed Rice
Rice Pilaf

Meat & Poultry

Steak Robert
Saute Airline Chicken Breast with Fines Herbs Sauce
Fried Chicken
Trout Saute with a Duxelle Provencal Sauce
Pan Fried Trout with a Lemon Fines Herbs Sauce
Roasted Chicken
Roasted Pork Loin
Beef Stew Bourguignon
Beef Roast Bourgignon
Poached Salmon Buerre Blanc
Chicken Coq Au Vin

That’s it!

Eric