Gid's Culinary & Pastry Workbook
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Transcript of Gid's Culinary & Pastry Workbook
Gid's Culinary and Pastry Cookbook 1
GIDS CULINARY & PASTRY COOKBOOK 1
A. Appetizers 3
B. Soups 15
C. Game 27
D. Fish & Shellfish 33
E. Poultry, Duck, Turkey & Liver 43
F. Meats 49
G. Pastas 55
H. Ravioli & Risotto 67
I. Sauces 75
GIDS CULINARY & PASTRY COOKBOOK 83
A. Breads & Pie Dough 85
B. Sponge Cakes & Pastry 97
C. Cakes 105
D. Cookies 123
E. Creams, Puddings & Fillings 133
F. Custards & Mousses 141
G. Sugars & Sauces 149
H. Specialties & Meringues 155
I. Ice Creams, Frozen Desserts & Sorbets 163
Gids Culinary & Pastry Cookbook
Gid's Culinary and Pastry Cookbook 3
APPETIZERS
A. Appetizers
1. Vitello Tonnato
(Cold sliced veal with tuna sauce)
#1Tuna Sauce
2 Whole Eggs
1 Egg Yolk
Juice of ½ Lemon
12 Anchovy Filets
Ground White Pepper (to taste)
3 - 6 ounce cans Solid White Tuna in Oil, not drained
3 cups Soybean Oil
#2 Tuna Sauce
1 Whole Egg
2 Egg Yolks
Juice of 1 Lemon
20 Anchovy Filets
Ground White Pepper(to taste)
4 - 3 ½ounce cans Solid White Tuna in Oil, not drained
3 cups Soybean Oil
Using a food processor, place anchovy(dried, no excess oil), eggs, and lemon
juice and puree well. Slowly add oil as it is running until it is of a consistency of
mayonnaise. Add tuna and pepper and puree until it is smooth. Refrigerate for
no more than 3 days. The veal is roasted medium rare, eye round is preferable,
then chilled. It is sliced very fine and placed on a plate. The sauce is spread
evenly and thinly over veal and then is decorated with a tomato rose and parsley.
2. Carpaccio Sauce
(thin sliced raw beef with cognac sauce)
1 Whole Egg
1 Egg Yolk
2 ounces Dijon Mustard
2 cups Soybean Oil
1 cup Heavy Cream
½ cup Cognac
6 drops Tabasco Sauce
5 shakes Worcestershire Sauce
3 pinch Salt
Place eggs and mustard in food processor and puree, adding slowly the soybean
oil. This will create a mayonnaise. Add now the cognac, Tabasco,
Worcestershire and salt. Puree. Now add cream as it is running to achieve a
consistency of sauce. This may be spread evenly over the Carpaccio or applied
with a squirt bottle.
Gid's Culinary and Pastry Cookbook 4
APPETIZERS
3. Mozzarella in Carozza
(Mozzarella in fried bread)
Carozza Sauce:
1 clove minced Garlic
2 tablespoons Sweet Unsalted Butter
2 teaspoons sliced Basil
1 pinch Hot red Chile Pepper
1 Anchovy Filet
2 tablespoons minced Porcini Mushrooms
2 ounces Dry White Wine
1 teaspoon Capers
2 pinches All Purpose Flour
1 teaspoon Sweet Unsalted Butter(to emulsify sauce)
First, prepare to slices of white bread(no crust) with a ¼ inch slice of mozzarella
sandwiched in between. Press a little. Cook this in hot soybean oil(3 ounces)
after coating with flour and beaten eggs. Brown evenly on both sides, discard
oil, and place in the 400°F oven for 3-4 minutes or until heated thoroughly.
Place carozza on board and cut into four pieces and put on plate. Using the hot
pan, put 1st butter, garlic, chopped anchovy and the white wine as soon as the
butter or garlic begins to brown. Now add flour, Porcini, peppers, capers and
basil. It should not look greasy. If it does add a little(2-3tablespoons) stock or
water. Now add the last butter and reduce to a sauce consistency. Pour over
carozza. Serve Immediately.
4. Lemon Herb
4 boiled egg yolks, Sieved
2 teaspoons Anchovy Paste
3 tablespoons chopped Parsley
2 tablespoons chopped Basil
2 tablespoons Lemon Juice
2 tablespoons Capers
¾ teaspoon Ground White Pepper
½ teaspoon Salt
½ cup Extra Virgin Olive Oil
Combine all ingredients well in processor. While running add Oil. Do not
overpuree. Serves well with poached fish or shellfish.
5. Basil Dressing
1 cup Fresh Basil Leaves, julienne
1 pint Peanut Oil
¼ cup Champagne Vinegar
Juice of ½ Lemon
Salt & White Pepper(to taste)
Mix all ingredients well. May be spooned onto grilled fish or chicken.
Gid's Culinary and Pastry Cookbook 5
APPETIZERS
6. Ginger Lemon Mayonnaise
2 tablespoons sliced Ginger
Juice of 1 Lemon
1 Egg Yolk
2 cups Safflower Oil
Juice of ½ Lemon
Salt & White Pepper(to taste)
Cook the ginger and 1st lemon until reduced. Mince ginger using food processor,
add the yolk and puree while adding oil slowly. Finish with salt, pepper and
lemon juice. Great for grilled chicken sandwiches or salmon.
7. Tuna Dill Mayonnaise
1 - 6 ounce Solid White Tuna, drained
4 Anchovy filets
2 tablespoons Capers
2 tablespoons chopped Shallots
1 bunch Dill chopped
¾ cups Lemon Juice
2 cups Soybean Oil
Puree all ingredients (except lemon and oil) in food processor and then slowly
add lemon juice until incorporated. Now while machine is running add oil
slowly. You should now have a mayonnaise like dressing which can be applied
to many different food items.
8. Bleu Cheese Dip
8 ounces Bleu Cheese Crumbles
4 ounces Cottage Cheese
1 tablespoon Caraway Seeds
¼ cup finely chopped Onion
` 1 tablespoon Cracked Black Pepper
Combine all ingredients well and chill. Great for a vegetable dip.
9. Jalepeno Tomato Salsa
1 ½ cups Fresh Tomatoes, peeled, seeded and ¼ inch diced
1/3rd
cup finely chopped Red Onion
3 minced Jalepeno Peppers
1 ounce Fresh Cilantro, chopped
1 large clove Garlic, sliced thin
1 cup Red Wine Vinegar
1 ½ cups Extra Virgin Olive Oil
Salt & White Pepper (to taste)
Combine all ingredients, except oil, well. Whisk in oil and check salt and
pepper seasoning.
Gid's Culinary and Pastry Cookbook 6
APPETIZERS
10. Baumeniere Salad Dressing
2 Egg Yolks
1 cup Pommery Mustard
¼ cup White Vinegar
3 cups Wesson Oil(or to desired consistency)
Salt & White Pepper(to taste)
Place eggs and mustard in food processor. Begin to puree and add oil slowly
until you have a mayonnaise like consistency. Add vinegar (can be varied to
taste), this should dilute it to a salad dressing consistency. Add salt and pepper
to taste. Used on mixed baby greens.
11. Curry Mayonnaise
2 cups Mayonnaise
½ cup Sour Cream
1/3rd
cup Chutney
5 Fresh Scallions Sliced 1/8th
inch thick
1 stalk Fresh Celery diced 3/16th
inch
Ground Curry (to taste)
Combine all ingredients well. Use for vegetable dip or chicken wings.
12. Tomato & Red Pepper Vinaigrette
1 cup roasted Red Peppers
¼ cup Italian Tomato Sauce
2 tablespoons Pesto
1 ounce Red Wine Vinegar
2 ounce Balsamic Vinegar
Salt & Black Pepper(to taste)
1 cup Extra Virgin Olive Oil
Place peppers in food processor and puree. Add all other ingredients except oil.
Puree. Add oil slowly while machine is running into incorporated. Check salt
and pepper seasoning. May be used for shrimp cocktails or Oysters.
13. Balsamic Vinaigrette
4 Shallots, diced
½ cup Dijon Mustard
1 ½ cups Olive Oil
½ cup Extra Virgin Olive Oil
2 ounces Red Wine Vinegar(variable)
4 ounces Balsamic Vinegar(variable)
Salt & Black Pepper(to taste)
Lemon Juice (to taste)
Puree shallots in food processor and add mustard. Add oils slowly until
incorporated. Add vinegar, salt, pepper and lemon juice to taste. For salads.
Gid's Culinary and Pastry Cookbook 7
APPETIZERS
14. French Vegetable Vinaigrette
1 head roasted Garlic, husk removed
2 roasted Red Onions, peeled
1 cup roasted Red Peppers
3 cups Olive Oil
1 tablespoon Oregano
2 tablespoons Pesto
½ cup Extra Virgin Olive Oil
¾ cups Red Wine Vinegar(variable)
Salt & Black Pepper (to taste)
Puree garlic, onions and peppers in food processor. Add oils slowly until
incorporated. Add pesto, oregano, vinegar, salt and pepper to taste if you prefer.
Great for salads as well.
15. Basil Mayonnaise
1 cup Mayonnaise
2 ounces Pesto
Combine. That’s all. Used on sandwiches or poached shrimp or lobster.
16. Peqo Deguayo
1 cup Fresh Tomatoes, peeled, seeded and diced ¼ inch
¼ cup diced Red Onion
2 tablespoons chopped Cilantro
1 teaspoon Oregano
5 drops Tabasco
2 Jalepenos, diced
1 clove minced Garlic
Cumin(to taste)
Juice of 2 Limes
Red Wine Vinegar(to taste)
Mix all ingredients well. Serve with Nachos.
17. Mango Vinaigrette
1 cup Mango Puree
1 tablespoon minced Ginger
5 Fresh Scallions, sliced 1/8th
inch thick
Juice of 1-2 Limes
Extra Virgin Olive Oil(to taste0
Blend all ingredients well in blender, excluding the oil. Add oil slowly to taste.
Gid's Culinary and Pastry Cookbook 8
APPETIZERS
18. Cheese Soufflé
Base:
3 ounces Sweet Unsalted Butter
4 ounces All Purpose Flour
2 ½ cups Whole Milk
7 Egg Yolks(medium)
9 ounces Swiss Cheese , grated
2 ounces Bleu Cheese Crumbles
1 ounces Parmesan Cheese, grated
Salt, White Pepper, Nutmeg and Cayenne Pepper( to taste)
Heat butter in skillet until melted. Add flour. Add yolks slowly. Add hot milk.
Cook until thickened a bit. Add cheeses and stir until dissolved. Add seasoning.
Refrigerate.
Soufflé:
Whip 4 egg whites until stiff. Fold in 4 ounces of base well. Spoon into
buttered and sugared ceramic soufflé mold. Score an X on top of mixture. Insert
into 450°F oven for at least 35 minutes before opening door of oven to inspect.
It will rise double and form a crown. It is done when cracks appear on top.
Serve IMMEDIATELY!
19. Santa Fe Chile
Prepare a Chile con Queso first. Top with guacamole, Peqo de Guayo and sliced
Jalepeno Peppers.
20. Apple, Walnut & Horseradish Cream
2 Red Apples, peeled, seeded and diced 3/8th
inch
1/3rd
cup Walnuts, chopped
2/3rd
cups Horseradish, grated
1 quart Whipped Cream
1 teaspoon Lemon Juice
Salt & White Pepper(to taste)
Combine all ingredients well, fold in cream. Serve as an accompaniment to
poached chicken.
21. Baby Fruit Salad
4 Baby Pears
4 Baby Apples
4 Mandarin Oranges
1 Ruby Red Grapefruit
2 Florida Oranges
¼ cup Cognac
½ cup whipped Creme Fraiche
Core pears and apples and dice. Segment citrus fruits. Add cognac and toss.
Top with creme fraiche.
Gid's Culinary and Pastry Cookbook 9
APPETIZERS
22. Goat Cheese with Roasted Hazelnuts
½ cup blanched, roasted and ground Hazelnuts
4 - ¾ inch sliced wheels of Goat Cheese
12 Shitake Mushroom Caps
1 ounce Walnut Oil
Black Pepper & Salt (to taste)
1 Radichio leaf cup
1 bed of Mixed Baby Greens with 1 nice Red Oak leaf
Bread the goat cheese with the hazelnuts and warm in 350°F oven. Meanwhile,
sauté the mushrooms on the walnut oil and season with salt and pepper. Place
the Radichio, and mixed baby greens on plate with nice red oak leaf on top.
Mushrooms go around the salad and the warmed goat cheese goes on top of the
mixed baby greens on top of the red oak leaf. Serve now.
23. Hicamah Salad
2 Hicamahs julienne fine
2 tablespoons Red Onions, finely diced
3 tablespoons Cilantro, finely chopped
1 Red Pepper, finely diced
1 Jalepeno, finely diced
Zest of 2 Oranges
Juice of 2 Oranges
Combine all ingredients well. Used as a topping for Cold Marinated Beef.
24. Lobster Salad
1 poached Lobster, cleaned, shells discarded
Basil Dressing(Appetizers #5)
12 French Beans, blanched
3 Plum Tomatoes, peeled, seeded and diced ½ inch
1 Persimmon, peeled and diced ¾ inch
6 Fresh Pearl Onions, roasted
Segments and Zest of 1 Lemon and 1 Orange
Toss the vegetables and citrus in a light vinaigrette. Dress the lobster in Basil
dressing. Arrange all on a plate and serve chilled.
Gid's Culinary and Pastry Cookbook 10
APPETIZERS
25. Roasted Mushrooms
3 tablespoons Garlic Oil
8 White Mushroom Caps, large
2 tablespoons Demi-Glace
1 teaspoon Sliced Cilantro
Flakes of Fresh Parmesan Cheese
Broil the mushrooms on the garlic oil. Remove from pan and put caps on the
plate. Place demi-glace in pan mushrooms were cooked in and reduce; add
cilantro. Pour on top of mushrooms and serve with flaked parmesan on top.
26. Duck Liver
6 Fresh Duck Livers
2 ounces Sweet Unsalted Butter
1 tablespoon Bacon Fat
1 ounce Demi-Glace
½ cup blanched in butter Mustard Greens
In a sauté pan with melted butter, place liver which have been dusted in flour and
seasoned with salt and pepper. Sauté until brown on both sides. Remove to
place on top of greens on plate. Wipe out pan and place bacon fat, demi-glace,
salt & pepper. Reduce to sauce consistency. Place on top of liver and serve.
27. Duck Liver Mousse
4 ounces Duck Fat
4 ounces sautéed, but not browned Onions
16 ounces Fresh Duck Livers
¼ teaspoon Kosher Salt
Black Pepper (to taste)
Dissolve fat in 1/3rd
cup Cold Water. Heat to dissolve and strain. Poach livers
quickly in boiling chicken stock, just enough to cover, and remove. Don’t cook
all the way. Must be pink in the centers. Add fat, onions, salt and pepper to
livers in the food processor and puree. Add cream while pureeing. Remove and
place in ceramic container and cover tightly until chilled. Great for spreads
and as an appetizer.
Gid's Culinary and Pastry Cookbook 11
APPETIZERS
28. Stuffed Baked Artichokes
8 Large Artichoke, peeled down to heart and stem, halved &
blanched. Reserve 16 leaves, blanched for garnish.
½ cup Ham
½ cup Green Olives
½ roasted Red Pepper
5 Parsley Sprigs
2 White Mushrooms
2 tablespoons Parmesan Cheese
Puree ham, olives, red pepper, parsley and mushrooms in food processor. Add
Parmesan cheese. Stuff all 16 halves with this equally and top with 8 strips of
bacon, halved and blanched. Cook in 400 degree oven until hot and crispy. Be
sure to use a little chicken stock in bottom of pan. The juice in bottom of pan is
reduced with 3 tablespoons of butter and white wine. This sauce is then placed
over the artichokes. The plate is garnished with the leaves and some roasted red
peppers. Serve now.
29. Chicken & Mushroom Sausage
6 lb. Chicken flesh
2 lb. Pork Fat
2 lb. White Mushrooms, cooked in garlic oil until dry
12 leaves Fresh Sage, julienne
3 stalks Fresh Rosemary, plucked and chopped
8 Fresh Bay Leaves, julienne
3 ounces Pommery Mustard
4 ounces White Wine, infused with 5 cracked garlic cloves
6 big pinches Salt
4 big pinches Granulated Sugar
2 tablespoons Butcher Cracked Black Pepper
Grind the pork and chicken in the meat grinder with coarse(1/4 inch) holes. Add
the chilled mushrooms, the wine minus the garlic, and everything else. Affix the
sausage attachment on meat grinder. Mix everything well and put in feeder.
Add the sausage casings to the attachment and stuff your sausage. Twist the
sausages four times in one way, the next link four times the other. Poke each
link with a skewer 3 times and poach in 200°F water for around 5 minutes.
Refrigerate. Grill when needed and serve with polenta, beans or lentils.
Gid's Culinary and Pastry Cookbook 12
APPETIZERS
30. Duck Sausage
6 lb. Duck flesh
2 lb. Pork Fat
½ cup Pommery Mustard
16 leaves Fresh Sage, julienne
1 Onion, diced, browned and chilled
2 teaspoons Ground Cloves
1/3rd
cup Cognac
6 pinches Salt
3 tablespoons Butcher Cracked Black Pepper
Follow procedure as outlined in recipe 29, Chicken and Mushroom Sausage.
Stuff a little less and make them shorter, however.
31. Chicken Wings
12 Chicken Wings, grilled
¼ cup Peanut Sauce
Grill the chicken wings and toss with a Peanut Sauce. Serve Immediately.
32. Goat Cheese Flan
3 lb. Goat Cheese
½ cup Heavy Cream
4 Egg Yolks
Melt slowly over low fire the cheese and cream. When homogenous, add a little
of this mixture to the yolks so as not to curdle the yolks, then combine them all.
Refrigerate.
To Serve:
Using a steel ring on an aluminum oven tray, place a roasted red pepper on the
bottom cut out into a circular shape. Then a ¼ inch layer of the cheese, then
another pepper, then cheese. Top finally with a little cream and Parmesan and
bake for 5-7 minutes in a 375°F oven. Serve on a plate with mixed baby greens
and Belgium Endive.
Gid's Culinary and Pastry Cookbook 15
SOUPS
B. Soups
1. Roux (thickening agent)
1 cup Sweet Unsalted Butter
1 cup All Purpose Flour
In heavy skillet, melt butter thoroughly and add flour; stir until combined. Cook
slowly over low heat for 5 minutes, stirring. For a darker Roux for darker sauces,
cook the Roux in the oven at 350°F for 25-30 minutes, stirring until browned.
Stores at room temperature for days, or refrigerate for weeks.
2. New England Clam Chowder
#1
4 ounces Pork Fat, rendered
1 cup ¼ inch diced Celery
1 cup ¼ inch diced Onions
1 46 ounce can Clams with Juice( Fresh Clams with juice may
be substituted)
1 teaspoon Marjoram
1 teaspoon Thyme
5 ounces Roux
½ teaspoon Ground White Pepper
6 shakes Tabasco
2 cups ¼ inch diced Potatoes
1 cup Whole Milk
1 cup Heavy Cream
Sauté until translucent the celery and onions. Add clams and juice and bring to
simmer. Add roux and whisk vigorously until smooth and evenly distributed.
Add potatoes and all seasonings and cook stirring occasionally until potatoes are
tender. Add hot milk and cream to thin out soup to correct consistency. Taste for
seasoning.
3. Basic Chicken Stock
4 lb. Chicken Bones 4 large, fresh Parsley sprigs
1 gallon Cold Water 4 Whole Black Peppercorns
3 Celery stalks, sliced 4 sprigs fresh Thyme Leaf
1 large Onion, sliced 1 Bay Leaf
1 large carrot, sliced 1 teaspoon Salt
In large pot bring to boil bones and water. Remove scum and grease from top.
Add remaining ingredients and simmer 2 hours. Strain. Cool in ice bath.
Refrigerate. Discard fat on top after chilled. Reduce for chicken consommé
over low heat until halved in quantity.
Gid's Culinary and Pastry Cookbook 16
SOUPS
4. Creamy Porcini Mushroom & Chicken Soup
1 cup boiling Water
½ ounce Dried Porcini Mushrooms
3 ½ ounces chopped Smoked Bacon
1 medium Onion, chopped
1 large clove Garlic, chopped
½ teaspoon dried Thyme, crumbled
½ lb. Fresh Button Mushrooms, chopped
¼ cup All Purpose Flour
4 cups Chicken Stock
1 cup dry White Wine
1 tablespoon Tomato Paste
1 Bay Leaf
1 lb. Chicken Thighs, skin removed
1 cup Heavy Cream
Combine 1 cup boiling Water and dried mushrooms in small bowl. Let stand 30
minutes or until soft. Pick and clean each mushroom of any dirt and rinse them,
then chop them. Strain remaining liquid through clean dishtowel.
Sauté bacon in large heavy pot over medium heat until crisp. Spoon off excess
fat leaving enough to sauté the onion for five minutes or until soft. Add garlic
and thyme and stir 1 minute. Add button mushrooms and chopped Porcini
mushrooms and sauté until browned, about 8 minutes. Add flour and stir 2
minutes. Add chicken stock gradually, in which the chicken thighs had been
cooked through, plucked, diced and set aside to be added later, and cook until
smoothened about 1-2 minutes. Add wine, mushroom juice, tomato paste and
bay leaf. Bring to simmer to dissolve tomato paste. Add diced chicken meat and
cream, bring to boil, check seasonings and serve. Garnish with toast and parsley.
5. Basic Fish Stock
1 gallon Cold Water
4 lb. Fish Heads and Bones, washed, gills removed
1 large Onion, sliced
3 Celery stalks, sliced
2 Bay Leaves
4 Parsley Sprigs
4 Whole White Peppercorns
1 teaspoon Salt
3 Whole Cloves
1 cup Dry White Wine
Bring to boil water and fish bones, then simmer. Remove scum and froth from
surface. Add all other ingredients and simmer for 1 hour, skimming top
frequently. Strain through clean dishtowel and refrigerate or freeze. Best if made
same day or day before needed.
Gid's Culinary and Pastry Cookbook 17
SOUPS
6. Venetian Fish Soup
For the Vegetable Base:
1 large Onion, diced ¼ inch
4 stalks Celery, diced ¼ inch
1 bulb fresh Fennel, ¼ inch diced
3 medium Carrots, ¼ inch diced
10 Plum Tomatoes, peeled, seeded and diced ½ inch
4 Tablespoons Fresh Thyme, chopped
4 Tablespoon Fresh Italian Parsley, chopped
4 Fresh Imported Laurel(Bay) Leaves
3 cloves Garlic
¼ cup Olive Oil
1 teaspoon Salt
½ teaspoon Ground Black Pepper
In Heavy skillet, roast in the oven all ingredients excluding the tomatoes and
fresh herbs. After about 1-2 hours of occasional stirring you will begin to see the
browning of the vegetables. Remove bay leaves and garlic cloves now. Add
tomatoes and fresh herbs and continue to roast until dry. Remove to cool.
For the Soup Base:
1 large Onion, sliced
3 stalks Celery, sliced
3 stalks and leaves of the Fresh Fennel Bulb, cut
5 Parsley Stems
3 whole cloves
1 tablespoon Salt
10 Whole White Peppercorns
5 Fresh Laurel(Bay) Leaves, sliced
½ cup Dry White Wine
1 gallon Cold Water
4lb. Fresh Fish Heads and Bones, gills removed.
Snapper, Grouper, Sea Bass or Halibut
24 Mussels, 24 Clams, 12 Shrimp, deveined
2 1 ½ lb. Lobsters, cooked
In large pot, enough to hold all the bones, sauté all ingredients until translucent
and then add the white wine and the water. Bring to a boil and simmer for 15
minutes. Remove all vegetables with a fine strainer and discard. Add fish heads
first and simmer until cooked 5- 10 minutes. Remove to flat pan to cool. Now
simmer bones until done, about 4-5 minutes. Remove to flat pan to cool. Strain
the stock through a fine wire mesh. You may not need it all. Now pick the bones
of all the flesh and toss the meat into the pot of cooked vegetables. When
finished, mix the vegetables and fish meat gently and add the fish stock to it.
Add enough stock to the vegetables and fish meat so that it is not too liquid nor
too dry. Check the salt and pepper and adjust if needed. Cook Lobsters in
remaining fish stock diluted with water if you do no have enough stock. Bring
Fish Soup to a boil with Mussels, Clams, Shrimp and Lobsters(cleaned) and
serve with Garlic Toast.
Gid's Culinary and Pastry Cookbook 18
SOUPS
7. Fish Chowder
2 tablespoons Olive Oil
½ cup diced Onion
¼ cup diced Celery
1 quart Fish Stock
20 peeled, seeded and diced Fresh Plum Tomatoes
½ cup Tomato Juice or Sauce, pureed
2 large Potatoes, peeled and diced ¼ inch
2 ounces Roux
½ teaspoon Tarragon
½ teaspoon Thyme
2 Bay Leaves
¼ teaspoon Ground Black Pepper
Salt (to taste)
12 ounces Monkfish, Cod or Halibut, cubed into 1 inch pieces
In large soup pot, sauté lightly floured fish filets until golden brown. Remove
filets and set aside. Add olive oil and sauté onions and celery until translucent,
about 2-3 minutes. Add fish stock and simmer for 5 minutes. Add roux and
combine, whisking rapidly and thoroughly. Add tomatoes and juice(sauce) and
bring to boil. Add potatoes and cook until tender. Add seasonings and then add
fish. Cook until fish is just tender, 2-5 minutes. Serve with Garlic Toast.
8. Onion Soup
#1French
4 medium Onions, sliced 3/16th
inch with the grain
1 tablespoon Peanut Oil
¼ cup Dry Sherry
½ cup Dry White Wine
1 quart Beef Consommé
1 teaspoon Thyme Leaf
Salt & Black Pepper (to taste)
In large round hot skillet, add oil and onions. Brown quickly, tossing and
stirring. When evenly colored add wine and sherry, then Consommé. Bring to
simmer, then season.
#2 American
4 medium Onions, sliced 3/16th
inch with the grain
2 ounces Tomato Paste
1 quart Beef Consommé
5 shakes Worcestershire Sauce
1 teaspoon Thyme Leaf
Salt & Black Pepper(to taste)
Prepare as above, except add the tomato paste after onions brown, blend well,
then add consommé and seasonings.
Gid's Culinary and Pastry Cookbook 19
SOUPS
9. Beef Consommé or Veal Stock
5 lb. Beef Oxtail or Veal Bones
1 large Onion, sliced
4 stalks Celery, sliced
3 large Carrots
5 Parsley sprigs
10 Whole Black Peppercorns
3 Bay Leaves
1 Bulb Garlic, split, against the cloves
2 ounces Tomato Paste(Veal Stock only)
` 2 cups Dry Red Wine ( Veal Stock Only)
2 gallons Cold Water
`
For Consommé, place all ingredients in large pot (excluding tomato paste, and
red wine) and boil. Remove scum and fat from top. Simmer for 6 hours. Do Not
Stir! Cool and strain. Do not freeze for it will become cloudy when defrosted.
Stay for 3-4 days refrigerated. Remove any grease on top after refrigerated
before using.
For veal stock, roast the bones at 425°F for 1-2 hours or until browned. Place in
large pot. In same pan, roast all other ingredients, except tomato paste, until
browned. Add a little water to tomato paste to liquefy and add to the vegetables.
Continue to roast for another 15 minutes. Place these roasted vegetables into pot
with veal bones. Clean pan with Red Wine and scrape all of this stuff into pot as
well. Add cold water and bring to boil. Remove scum and fat and simmer for 6-
8 hours. Do Not Stir! Strain and cool. Freezes well and stays refrigerated for at
least 1 week. Remove fat from top after refrigeration before using.
Gid's Culinary and Pastry Cookbook 20
SOUPS
10. Pasta e Fagioli
(Pinto Bean and Pasta Soup)
1 large Onion, diced ¼ inch
4 stalks Celery, diced ¼ inch
1 large Potato, diced ¼ inch
2 Bay Leaves
3 tablespoons chopped fresh Sage
2 cloves Garlic, sliced thin
1 lb. Soaked Pinto Beans
1 teaspoon Salt
2 quarts Cold Water (2 times)
4 ounces Penne cooked and sliced ¼ inch
1/3rd
cup Extra Virgin Olive Oil
1 sprig Fresh Rosemary
2 cloves Garlic
Wash pinto beans well and soak overnight. Bring to boil with fresh water and
throw out water. Add water again with salt and bring to a boil, then simmer for
about 2 hours or until done. Erstwhile, in large skillet slowly over low heat cook
all the other ingredients( excluding all after Cold Water) until lightly browned
and tender. Add the beans, (reserving 2 cups of beans on the side) and the
liquid, boil again, then puree. Add the 2 cups reserved beans. Heat the Olive Oil
with 1 sprig fresh Rosemary and 2 cloves garlic. Before the garlic browns,
strain this flavored oil directly into the soup and whisk in well. The soup must
still be hot in order to incorporate the oil. Add the cooked pasta and serve hot.
Stays refrigerated only 2-3 days.
11. Lentil Soup
1 batch Vegetable Base( see recipe #6)
1 large Potato, diced ¼ inch
2 lb. Dried Lentils, washed well
2 quarts Chicken Stock
½ cup Flavored Oil (see recipe #10)
Add potatoes to warm vegetable base and continue to cook until potatoes are
tender. Add lentils and stock and cook until lentils are tender. Remove 3 cups
of lentils for use in soup after the remainder is pureed. Add flavored oil. Serve
hot. Stays up to one week refrigerated.
Gid's Culinary and Pastry Cookbook 21
SOUPS
12. Split Green Pea Soup
½ lb. Ham Bone
2 stalks Celery, sliced ¼ inch
1 large Onion, sliced ¼ inch
2 ounces Sweet Unsalted Butter
4 Bay Leaves
2 large Potatoes, ¼ inch sliced
2 lb. Frozen Green Peas
Cold Water, just enough to cover
1 teaspoon Salt
½ teaspoon Ground White Pepper
½ lb. Sweet Unsalted Butter, cut into ½ inch cubes
In large skillet, place ham bone, onions, celery, potatoes, bay leaves, salt &
pepper and 2 ounces butter. Sauté slowly over medium to low fire until all
onions and celery are tender. Add peas and water, only enough to cover, and
bring quickly to boil over high heat. Boil rapidly until potatoes are cooked. The
peas should be bright green or you cooked it too long. Remove bone and bay
leaves and puree immediately. Be Careful. Pureeing hot soup is extremely
dangerous. Be sure not to overfill blender or cuisinart. Leave enough room for
rapidly increasing steam pressure. Wear protective goggles if necessary. Add
the ½ lb. Butter and whisk in. Check salt and pepper. Cool in ice bath or serve
immediately. Stays 5-6 days refrigerated.
13. Chilled Carrot Soup
2 medium Leeks, cut ¼ inch and washed well
4 ounces Sweet Unsalted butter
2 lb. Carrots, peeled and cut into 1 inch cubes.
1 medium Potato, cut into ½ inch cubes
2 Bay Leaves
3 sprigs Fresh Thyme
2 quarts Chicken Stock
2 teaspoons Salt
Salt and White Pepper to taste
1/3rd
lb. Sweet Unsalted Butter
Braise leeks slowly in soup pot with butter. Add potatoes & seasonings and
continue to cook for 5 minutes. Add hot stock and carrots and cook until carrots
and potatoes are soft but not broken or falling apart. Puree while hot and whisk
in 1/3rd
lb. Sweet Unsalted Butter. Stays for 2-3 days refrigerated.
Gid's Culinary and Pastry Cookbook 22
SOUPS
14. Potato & Leek Soup
9 Leeks (whites only), cut ¼ inch slices, washed well
3 large Potatoes, cut into ¼ inch slices
2 Bay Leaves
4 shakes Worcestershire Sauce
1 tablespoons Salt
1 teaspoon White Pepper
2 quarts Chicken Stock
1 cup Heavy Cream
1/3rd
lb. Sweet Unsalted Butter, cut into ½ inch cubes
Using skillet, sweat leeks and butter together. Add stock, bay leaves, salt and
pepper and bring quickly to a boil. Add potatoes and continue to boil rapidly
until potatoes are soft. Puree now and add the Worcestershire sauce, hot cream
and the 1/3rd
lb. Butter. Serve hot or chill in ice bath. Stays refrigerated only for
2-3 days.
15. Brodetto
1 tablespoon Olive Oil
1 clove Garlic, minced
1 whole Lobster, cooked and cleaned
¼ cup sliced ¼ inch Leeks, washed well
6 Littleneck Clams
3 tablespoons Plum Tomatoes, peeled, seeded & diced ¼inch
1 pinch Saffron
3 medium Shrimp, peeled and deveined
2 tablespoons Dry White Wine
6 ounces Fish Stock
4 Jumbo Sea Scallops
2 pinches chopped Italian Parsley
Salt & Pepper (to taste)
Heat oil in sauté pan with garlic. When garlic first begins to sizzle add lobster
tails. Now add leeks and sweat them a bit. Add the clams, tomatoes and saffron
and cook covered for 1-2 minutes, now add shrimp and white wine, simmer 1
minute more. Add fish stock and scallops and simmer another 1 minute. Add
the lobster claws last, season with salt and pepper, place in bowl. Sprinkle 2
pinches of parsley on top. Serve Hot.
Gid's Culinary and Pastry Cookbook 23
SOUPS
16. Cajun Duck Soup
½ lb. Sweet Unsalted Butter
2 medium Onions, diced ¼ inch
1 cup Carrots, diced ¼ inch
1 cup Celery, diced ¼ inch
3 cloves Garlic, sliced
2 Bay Leaves
1 qt. Fresh Tomatoes, chopped ¼ inch
1 cup Worcestershire Sauce
1 cup Dry Sherry
1 tablespoon Cayenne Pepper
1 cup Dark Butter Roux
3 pints Duck Giblets
1 pint Duck Liver
2 quarts Water with 1 tablespoon Cayenne Pepper
5 Whole Eggs, boiled
1 bunch Scallions, sliced ¼ inch
Prepare dark butter roux by first browning 2/3 cup butter, then adding 1/3 cup
flour. Simmer slowly for about 25 minutes. Heat carrots, celery, onions and
garlic in heavy bottomed skillet that will hold the whole soup, with bay leaves.
Cook slowly until these vegetables begin to get a dark color, about 1 hour.
Meanwhile, cook giblets about 1 hour in the water and cayenne pepper, over low
heat, then add liver and cook 10 minutes more. Drain giblets and livers and
reserve stock. Chop giblets and livers fine and set aside. Add tomatoes to the
vegetables and continue to cook until dry, about 20 minutes more. Add sherry
and Worcestershire Sauce. Add the other tablespoon Cayenne and the warm
roux. Add the warm reserved stock. Bring to boil and whisk until smooth. Add
the chopped giblets and liver and heat well and serve with chopped eggs and
onions on top with sliced French baguettes.
Gid's Culinary and Pastry Cookbook 27
GAME
C. Game
1. Elk
1 leg of Elk, trimmed
1 Onion, sliced
3 stalks Celery, sliced
7 Bay Leaves, sliced
½ cup Fresh Thyme, chopped
3 tablespoons Cracked Black Pepper
2 cups Dry Red Wine
1 cup Soybean Oil
Marinate the elk, rubbing ingredients well into the flesh and refrigerate for 1-2
days. Remove excess marinate and grill to no more than medium rare. Low in
cholesterol and high in protein. Also very lean.
2. Wild Boar
1 saddle of Wild Boar, chops and loin
Brine:
6 cups Water
1 cup Salt
1 cup Granulated Sugar
¼ cup Whole Black Peppercorns
Marinade:
1 tablespoon Ground Paprika
1 tablespoon Ground Fennel
1 teaspoon Ground Chile
½ teaspoon Ground Cumin
½ teaspoon Ground Coriander
1 teaspoon Cracked Black Pepper
2 stalks Celery, sliced
1 medium Onion, sliced
5 Bay Leaves, sliced
Cut Boar into chops and loin chops. Brine in the water, sugar and salt for 2
days, refrigerated. Remove from brine and rub the other seasonings well into the
flesh of the meats. Refrigerate 1-2 days more. Grill to 150°F internal
temperature.
Gid's Culinary and Pastry Cookbook 28
GAME
3. Venison
1 Denver Leg of Venison
or:
1 New Zealand Saddle of Venison
Marinade:
1 onion, sliced
3 stalks Celery, sliced
5 Bay Leaves, sliced
¼ cup Whole Black Peppercorns
1 tablespoon Salt
1 cup Fresh chopped Thyme Leaf
6 cloves Garlic, crushed
2 cups Dry Red Wine
2 cups Soybean Oil
Prepare the leg or cut the loin into 6 inch lengths. Marinate for 2-3 days.
Remove from the marinate. Sear in a hot pan, deglaze with red wine and bake 5
minutes at 450°F. Remove Venison from pan. Add 4 ounces Veal Stock and 1
tablespoon Butter. Reduce sauce to a smooth consistency. Slice Venison and
lay out on plate. Pour sauce over and serve.
4. Ostrich
1 leg of Ostrich
1cup Red Wine
2 cups Soybean Oil
4 Tablespoons Cracked Black Pepper
5 Bay Leaves, sliced
Rub trimmed Ostrich leg and marinate for 2 days. Remove from marinate. Best
sautéed or grilled. Serve sliced on baguette with Olive oil and finely sliced
Onions.
Gid's Culinary and Pastry Cookbook 29
GAME
5. Squab, Chicken or Pheasants
2 Squabs
4 Bay Leaves
4 cloves Garlic, crushed
1 teaspoon Coarse Grain Salt
1 tablespoon Cracked Black Pepper
2 sprigs Fresh Rosemary
4 sprigs Fresh Sage
Evenly stuff both squabs with the ingredients. Tie the bird. In skillet, add
cooking oil. Dredge the squabs in flour. When hot sear the squabs evenly on all
sides. When evenly brown, remove squabs from pan and discard grease.
Add:
1 tablespoon Sweet Unsalted Butter
1 medium Onion, sliced ¼ inch
2 cloves Garlic, crushed
Brown the onion and garlic in the butter, then deglaze with:
1 cup Dry White Wine
Place squabs in pan, drizzle with olive oil and bake at 400°F. These must be
watched during roasting; adding chicken stock is necessary, never more than ¼
inch of liquid in pan at any time. Turn squabs after color is achieved, drizzle
with olive oil and continue roasting for 15 minutes. 30 minutes total should do it.
Remove Squabs from pan and strain sauce. Cut squabs in half or bone them out.
Spoon reduced sauce, with a little butter added to give consistency, over squabs.
NOTE: Dried Porcini Mushrooms, re-hydrated and cleaned may be added to
sauce at the final stages for an added punch.
6. Quail
4 Jumbo California Quails, bone out
1 tablespoon Maple Syrup
1 tablespoon Cracked Black Pepper
Juice of 3 Limes
Juice of 1 Lemon
1 /3rd
cup Balsamic Vinegar
½ cup Olive Oil
1 tablespoon Fresh Sage, chopped
2 sprigs Fresh Rosemary, plucked
3 cloves Garlic, crushed
Marinate the Quails for 2 days in the above ingredients. Remove from marinate
and grill. Serve over mixed baby greens, couscous with pignolis, raisins and
diced red peppers. Sprinkle with pomegranate seeds and decorate with a
reduction of Balsamic Vinegar and Sugar.
Gid's Culinary and Pastry Cookbook 30
GAME
7. Rabbit Al Forno
2 Young Rabbit Fryers
3 cloves Garlic, crushed
1 large Onion, sliced ¼ inch
½ lb. Sweet Unsalted Butter, softened
½ cup Soybean Oil
½ cup Flour for dredging
2 cups Dry White Wine
4 cups Chicken Stock
4 sprigs Fresh Rosemary
14 leaves Fresh Sage
Cut rabbits into 6 pieces each. Heat heavy skillet with ½ cup Soybean Oil.
Dredge rabbits with salt & pepper and flour. Brown them evenly in the hot oil.
Remove rabbits from pan and the excess grease. Add ½ lb. Butter, onions and
garlic and brown them stirring constantly. Deglaze with white wine, add rabbits,
sage and rosemary. Add enough of the stock only to cover rabbits half way. The
pan should be wide enough to hold rabbit pieces on one even layer, not piled on
top of one another. Cover with aluminum and cook on stovetop over medium to
low heat for 30 minutes. Remove cover, check to see if it needs more stock, then
Bake at 400°F for an additional 30 minutes or until the rabbit is tender enough to
fall off the bone and the sauce is reduced and smooth. Remove rabbits from
pan and strain the sauce over them. Serve hot.
Gid's Culinary and Pastry Cookbook 33
FISH & SHELLFISH
D. Fish & Shellfish
1. Poached Salmon
1 10 ounce Filet of Salmon
Milk to wet fish
Ground Hazelnuts to coat fish
1 tablespoon Sweet Unsalted Butter
¼ cup Dry White Wine
3 ounces Fish Stock
½ cup Sliced Leeks, ¼ inch, cleaned well
1 teaspoon minced shallots
3 ounces Heavy Cream
1 tablespoon Sweet Unsalted Butter, softened
Salt & Pepper (to taste)
Preheat skillet. Dip salmon in milk and dredge with hazelnuts. Add butter to pan
and brown nuts on both sides and bake at 400°F for 6-8 minutes. Remove
salmon to plate and add 1st butter to pan followed by white wine and fish stock.
Add leeks and shallots, then cream, 2nd
butter and salt & pepper. Reduce to
sauce like consistency and spoon over salmon. Serve hot.
2. Dover Sole
1 Dover Sole, skinned
1 teaspoon Soybean Oil
1 tablespoon Sweet Unsalted Butter
1 teaspoon Capers
Lemon segments of 1 Lemon and juice
¼ cup Dry White Wine
2 shakes Worcestershire Sauce
1 tablespoon Sweet Unsalted Butter, softened
In large skillet heat 1st butter with oil. Dredge sole in flour and sauté in pan to
brown evenly on both sides. Bake in 400°F for 8-10 minutes or until done.
Remove from pan and place on plate, or filet first. Add capers and white wine to
pan then lemons and juice, Worcestershire sauce and 2nd
butter. Reduce to sauce
consistency and add salt & pepper. Spoon over fish and serve hot.
Gid's Culinary and Pastry Cookbook 34
FISH & SHELLFISH
3. Tuna with Merlot Sauce and Thyme
1 - 8 ounce filet of Tuna
1 tablespoon Fresh Thyme Leaves, chopped
1 tablespoon Sweet Unsalted Butter, softened
Salt & Pepper (to taste)
Merlot Reduction:
4 ounces Merlot
1 teaspoon Granulated Sugar
2 tablespoons Shallots, minced
1 teaspoon Sweet Unsalted Butter
1 ounce Red Wine Vinegar
First prepare the reduction by sweating the shallots in the butter and then adding
the sugar in order to caramelize the sugar into the shallots. Then add the red
wine vinegar and the Merlot and reduce to ¼ cup.
Now, heat a skillet for the tuna which is seasoned well with salt and pepper.
Add a teaspoon of soybean oil to the pan and sear the tuna quickly on both sides
for only 2 minutes on each side. It should be rare to medium rare now, so
remove it from the pan and put it on the plate. Add the reduction to the pan,
which had the excess grease thrown out, add the thyme and butter as well.
Reduce to sauce consistency and spoon over the tuna and serve immediately.
4. Tuna au Poivre
1 - 8 ounce filet of Tuna
1 teaspoon Olive Oil
1 tablespoon Cracked Black Pepper
1 ounce Cognac
1 tablespoon Dijon Mustard
3 ounces Heavy Cream
1 teaspoon Sweet Unsalted Butter, softened
Preheat a skillet for the tuna with the olive oil in it. Rub the tuna with the pepper
and when the oil begins to smoke, sear the tuna on both sides as in previous
recipe and put it on the plate. Remove excess grease from pan and add the
cognac, mustard, cream, butter and pinch of salt. Reduce to sauce like
consistency and spoon sauce over tuna. Serve immediately.
Gid's Culinary and Pastry Cookbook 35
FISH & SHELLFISH
5. Lemon Sole
1 - 8 ounce filet of Sole
1 tablespoon Soybean Oil
½ teaspoon Lemon Juice
1 teaspoon Parsley, chopped
½ cup Dry White Wine
1 tablespoon Sweet Unsalted Butter
2 ounces Fish Stock
Preheat skillet with soybean oil. Dredge sole in some milk, then some flour, salt
& pepper. Brown sole evenly on both sides and remove to plate, keep warm.
Remove excess grease from pan and add butter. It should start to turn brown
immediately, so deglaze with white wine when it is brown. Add lemon juice and
parsley. Reduce to sauce- like consistency and spoon over sole. Serve hot.
6. Grilled Marinated Prawns
2 lb. Shrimp sized U/12 (under 12 per lb.) approximately 24
Juice of 2 large Lemons
¼ cup Fresh Thyme, chopped
3 Shallots, minced
2 tablespoons Fresh Parsley, chopped
1 teaspoon Paprika
Salt & Pepper (to taste)
½ cup Extra Virgin Olive Oil
Devein shrimp but leave shell on. Toss in the marinate, all the above mixed
together, and refrigerate overnight. Remove from marinate and grill until done
on all sides. Serve with grilled tomatoes and grilled polenta.
7. Sautéed Ginger Prawns
2 lb. U/12 Shrimp, peeled and deveined
1 teaspoon fresh Ginger, minced
½ teaspoon Garlic, minced
¼ cup Sliced Scallions
1 teaspoon Sesame Oil
Preheat large skillet with oil. Add Shrimp, garlic and ginger. Sauté until done.
Remove to plate and top with scallions.
Gid's Culinary and Pastry Cookbook 36
FISH & SHELLFISH
8. Teriyaki Shrimp
24 - U/16 Shrimp (under 16 per lb.)
Marinade:
½ cup Extra Virgin Olive Oil
¼ cup Teriyaki Sauce
1 teaspoon minced Garlic
½ teaspoon Cracked Black Pepper
Marinate all the shrimp for 4-6 hours. Sauté in peanut oil until done. Goes well
with rice.
9. Tamarind Shrimp
24 - U/12 Shrimp, peeled and deveined
Marinade:
1 ½ tablespoons Fresh ginger, chopped
¼ cup Sesame Oil
¾ cup Soy Sauce
Juice of ½ lemon
Skewer all the shrimp on 4 skewers and then pour above marinade over them in a
shallow pan and hold refrigerated for 8 hours. Grill on a hot grill for 3-4
minutes or less. Serves well with grilled vegetables and rice.
10. Shrimp Toast
3 lb. U/51-60 peeled and deveined Shrimp
5 Egg Whites
1 Whole Egg
8 ounces Water Chestnuts, drained
½ cup Cornstarch
1 ½ tablespoons White Rice Wine Vinegar
1 ½ tablespoons Soy Sauce
½ tablespoon Sesame Oil
1 ½ tablespoons Garlic, minced
1 walnut - sized piece of Fresh Ginger, minced
Place all ingredients in cuisinart and puree until fine. Spoon onto triangular
piece of bread and deep fry for 1-2 minutes. Drain and serve hot.
Gid's Culinary and Pastry Cookbook 37
FISH & SHELLFISH
11. Scampi Butter
¼ cup Fresh squeezed Lemon Juice
3/16th
cup Parsley, finely chopped and squeezed dry
3/16th
cup Garlic, minced
¾ ounce kosher Salt (to aid in mincing garlic)
1 ½ lb. Sweet Unsalted Butter, softened
½ tablespoon Ground White Pepper
½ tablespoon Kosher Salt
¼ cup Dry White Wine
Blend all ingredients in cuisinart or mixing bowl with paddle attachment. Add
slowly the wine until all is incorporated. Roll up in plastic film or foil into 1
inch log and freeze or refrigerate. You also can use right away by placing dabs
on each shrimp and then broiling until done. May be topped with paprika before
broiling for a nice color.
12. Mussels in Tomato & Cream
24 Cultivated Mussels
1 teaspoon Extra Virgin Olive Oil
½ teaspoon Garlic, minced
1 teaspoon shallot, minced
2 ounce Dry Vermouth or Dry White Wine
½ teaspoon Fresh Thyme, finely chopped
4 Plum tomatoes, peeled, seeded and diced ¼ inch
2 ounces Heavy Cream, at room temperature
5 large Basil Leaves, julienne
½ teaspoon Parsley, finely chopped and squeezed dry
1 tablespoon Sweet Unsalted Butter, softened
Heat skillet with oil and place mussels in the hot oil. Cover and toss once. Add
a tablespoon of water and continue to steam them until they open. Remove each
mussel from shell and place on a plate in a concentric fashion. Keep warm. Add
garlic and shallots to pan and reduce any excess water until only the oil, garlic
and shallots remain. Deglaze with vermouth or wine and reduce ½ way. Add
thyme, tomatoes and cream and continue to reduce until of sauce consistency.
Add basil, Parsley, butter, salt & pepper (to taste). Check consistency and spoon
over mussels on plate. Serve immediately.
Gid's Culinary and Pastry Cookbook 38
FISH & SHELLFISH
13. Mussels in Pesto
24 cultivated Mussels
1 teaspoon Pesto
½ teaspoon Garlic, minced
1 teaspoon Celery, chopped 1/8th
inch
2 teaspoons Onion, minced
2 ounces Tomato sauce
1 tablespoon Extra Virgin Olive Oil
¼ cup Dry White Wine
1 teaspoon Parsley, chopped fine, squeezed dry
Heat skillet with oil, garlic, celery, onions and sweat over medium heat until
translucent about 1 minute or less. Add mussels and cover. Toss once and add
wine. Continue to steam until they open. Remove to bowl and arrange in orderly
fashion. Add tomato sauce and pesto to pan. Add parsley last when sauce is at
the correct consistency. It should not be thick nor to watery. Spoon sauce over
Mussels. Top with Freshly Ground Black Pepper.
14. Mussels in Broth
24 Cultivated Mussels
2 cloves garlic, crushed
2 tablespoons Olive Oil
¼ teaspoon Salt
1/8th
teaspoon Ground Black Pepper
1 teaspoon Parsley, finely chopped, squeezed dry
1 tablespoon Sweet Unsalted Butter, softened
In skillet, heat oil and garlic. When garlic begins to brown, add mussels, salt,
pepper and parsley. Cover and toss. Add a little water (1 ounce) to steam.
When Mussels open remove to bowl and arrange in an orderly fashion. Add
butter to pan sauce and reduce until it is of sauce like consistency. Spoon sauce
over mussels and serve immediately.
15. Broiled Clams
6 Littleneck Clams, opened on the Half-Shell
2 ounces Scampi butter, spread evenly amongst the Clams
Arrange clams with scampi butter on broiler pan and broil for 3 minutes or until
done. Remove to plate and decorate with lemon wedge and Fresh Dill Sprig.
Serve Hot.
Gid's Culinary and Pastry Cookbook 39
FISH & SHELLFISH
16. Brandade de Morue
3 lb. Salt Cod, poached and dried with towels.
2 lb. Potatoes, cut in 1 inch cubes
1 bulb Garlic
2 cups Olive Oil
2 cups Heavy Cream
Ground White Pepper (to taste)
2 Drops Lemon Juice
First poach the salt cod in water for 10 minutes. Discard water and dry cod with
towels. Place potatoes in cold water (2 quarts) and boil with cod until potatoes
are soft. Drain well and remove to mixing bowl with paddle attachment. Now,
cut bulb of garlic, widthwise, splitting cloves and place in saucepot with oil.
Bring to boil and before the garlic burns, strain into steel container. Heat cream
and add the cream and the flavored oil to mixing bowl of cod and potato. Blend
briefly to incorporate all ingredients well, but do not mix so much that it looks
like puree. Add lemon Juice and pepper.
To Serve:
Place a serving in ceramic oven proof dish and bake at 400°F for 10 minutes or
so until it is golden in color. Serve with toast points.
17. Bakala
3 lb. Salt Cod, soaked for 2 days refrigerated, water changed 4
times to remove salt content.
1/3rd
cup Extra Virgin Olive Oil
2 Onions, sliced ¼ inch
5 cloves Garlic, crushed
10 Anchovy filets, minced
1 cup Heavy Cream
1 quart Whole Milk
Ground White Pepper (to taste)
In large skillet, heat olive oil and dredge dried (patted with paper towels) cod in
flour. Place cod into hot oil and brown evenly on both sides. Remove from pan.
Using oil in pan add onions and brown them, then add garlic and anchovies. Add
cream to stop the cooking process. Place Bakala on top and add the milk. Bake
in 400°F for approximately 1 hour stirring twice to prevent scorching until it is
nice and brown and not liquid any more. Should be like consistency of mashed
potatoes.
To Serve:
Place 1 serving of Bakala on top of a couple of slices of warmed boiled potato
and serve with grilled polenta.
Gid's Culinary and Pastry Cookbook 40
FISH & SHELLFISH
18. Marinated Salmon
1 side of Salmon (5 lb.), pinbones removed, skin intact
Brine:
½ lb. Salt
½ lb. Granulated Sugar
Marinade:
½ cup Honey
2 tablespoons Whole Fennel Seeds
2 tablespoons Whole Caraway Seeds
2 tablespoons Whole Mustard Seeds (optional)
2 tablespoons Cracked Black Pepper
2 ounces Rum
5 cups Fresh Dill, cleaned, dried and coarsely chopped; OR:
equivalent amount of Basil & Parsley
First, lay the salmon on an extremely large piece of plastic wrap. Mix sugar and
salt and pour over the salmon. Wrap it up tightly and put in a pan and lay some
heavy weights on it and refrigerate for 48 hours. Less for smaller pieces, more
for larger pieces.
Second, unwrap and wash for 20 minutes under cold running water and then dry
with towels.
Third, Place on another large piece of plastic wrap in a pan and then spread
honey over it. Add seeds now, then pepper, then dill and top with rum. Be sure
to distribute all the ingredients evenly. Seal plastic extremely tightly as before
and refrigerate for 48 hours, this time with no weight on top.
To Serve:
Wash salmon and dry. Slice paper thin with an extremely sharp slicing knife
perhaps rubbed with a little oil so that it will glide easily through the salmon as
you slice. Lay out on cold plate and serve with marinated carrots or chopped
egg yolks, egg whites, capers and parsley. Serve with toast points. Serve cold.
This is not a cooked dish. The salt in the first part kills everything.
19. Octopus
3 lb. Octopus
2 stalks Celery, sliced
1 Onion, sliced
3 Parsley stems
5 Bay Leaves
1 cup White Vinegar
2 quarts Water
2 tablespoons Salt
20 Whole White Peppercorns
Place all ingredients in a pot and bring to a boil. Simmer for 60-90 minutes or
until Octopus is tender. Let cool for 2 hours in the liquid. Remove octopus and
discard cooking liquid and the rest. Slice octopus how you like, excluding the
head, and toss in:2 teaspoons chopped fresh Thyme, 3 cloves sliced Garlic,
Juice ½ of lemon, 2 tablespoons of Extra Virgin Olive Oil, Salt & Pepper.
Lay on bed of julienne celery, sliced potatoes and top with Balsamic Glaze.
Gid's Culinary and Pastry Cookbook 43
POULTRY
E. Poultry, Duck, Turkey & Liver
1. Duck a la Orange
½ cup Granulated Sugar
4 tablespoons Sweet Unsalted butter
1 tablespoon Red Wine Vinegar
2 tablespoons Triple Sec
1 tablespoon Gran Marnier
Juice of 2 Oranges, strained
1 ½ teaspoon Lemon Juice
8 ounces Demi-Glace (veal stock reduced by half)
¾ teaspoon Salt
Ground White Pepper (to taste)
Caramelize butter and sugar in saucepot. When golden brown, add vinegar and
stand back. Add liqueur and flame it. Add juices, then demi-glace. Season with
the salt and pepper. Now, prior to serving over the roast duck, add some soft
butter to sauce to thicken it and reduce it to saucelike consistency.
2. Coniglio umido
2 Young Rabbit Fryers, cut into 16 pieces
2 large Onions, minced
1 ½ cups Carrots, minced
1 ½ cups Celery, minced
4 cloves Fresh Garlic, minced
½ cup Parsley, chopped fine
2 cups Dry Red Wine
1 quart Tomato Sauce
½ cup Tomato Paste
1 cup Cured Black Olives, pitted
1 teaspoon Red Hot Chile Peppers
Salt and Cracked Black Pepper, (to taste)
1 quart Chicken Stock
In large skillet, enough to hold all, brown the carrots, onions and celery over low
heat until darkened and soft. Add garlic and stir over fire 2 minutes to cook
garlic. Add parsley and the red wine. Add tomato sauce, paste, hot pepper, salt
and black pepper. Add stock. Blend all well and add raw rabbit. Cook covered
for 30 minutes on the stove, then uncovered in 400°F oven for about 1 hour
more. Rabbit should just be tender enough to fall off bone. Sauce should be the
consistency of a ragout. Add black olives and serve with soft polenta.
Gid's Culinary and Pastry Cookbook 44
POULTRY
3. Mustard Chicken
2 Whole Chicken Breast, cut in four pieces
2 ounces Clarified Butter
Flour, for dredging
½ cup Dry White Wine
2 tablespoons Shallots, minced
2 teaspoons Pommery Mustard
1 teaspoon Dijon Mustard
½ cup Chicken Stock
1 cup Heavy Cream
Juice of 1 Lemon Wedge, (1/4 of Lemon)
Salt and Ground White Pepper (to taste0
Heat large skillet with clarified butter and add seasoned, lightly dredged in flour
breasts and sauté both side until golden brown. Finish cooking in a 375°F oven
until almost done. Remove excess grease and add white wine and shallots.
When reduced, add stock, cream and mustards. Blend well. Add lemon juice,
salt and pepper and continue to reduce until saucelike consistency is reached.
Remove chicken from pan to plate and spoon sauce over each breast.
4. Duck au Poivre
4 Long Island Duck Breasts, with fat on outside of breast
2 ounces Cognac
2 tablespoons Whole Green Peppercorns, crushed
4 tablespoons Demi-Glace
1 tablespoon Sweet Unsalted Butter, softened
Salt and Ground Black Pepper, (to taste)
In hot skillet, place duck breasts fat side down. Reduce heat to low and continue
to cook on that side until fat is crispy. Remove grease from pan, turn duck over,
and place in 400°F oven for 5 minutes. Flesh should be soft to touch and cooked
only to medium rare. Remove duck to carving board and let rest. Prepare sauce
in same pan by first adding cognac, then demi-glace followed by peppercorns.
Add soft butter last and reduce to saucelike consistency. Slice duck the long
way as thin (1/8th
inch) as you can. Lay over plate and spoon hot sauce over it.
Serve immediately or the duck will dry out. Great with a preparation of sweet
potatoes.
Gid's Culinary and Pastry Cookbook 45
POULTRY
5. Thanksgiving Turkey Stuffing/Dressing
2 cups Natural Juice of cooked turkey
1 Loaf White Bread, cubed when frozen for easy cutting
1 medium Carrot, diced 1/8th
inch
1 large Turnip, diced 1/8th
inch
1 medium Onion, diced 1/8th
inch
1 small Parsnip, diced 1/8th
inch
1 stalk Celery diced 1/8th
inch
1 handful Parsley Sprigs, coarsely chopped
Salt and Cracked Black Pepper (to taste)
Mix all ingredients together and cook in 375°F oven until dryer and crusty.
Serve hot with turkey.
6. Marinated Roasted Chicken
2 - 2 ½ lb. Chickens, whole and ready to tie.
2 tablespoons Fresh Tarragon, chopped
2 tablespoons Fresh Thyme, chopped
½ cup Shallots, minced
Coarse Salt and Cracked Black Pepper mixture
Blend all ingredients and rub the inside and outside of chickens well, then tie
them. Place into oiled roasting pan and roast at 400°F for about 1 hour or until
done. Remove strings, split and serve.
7. Calves Liver Venetian Style
¼ cup Soybean Oil
Flour for dredging
8 ounces Liver, cleaned of sinew and cut into 3” by1/4” strips
½ cup Onions, sliced 1/8th
inch
Juice of ¼ Lemon
6 Leaves Fresh Sage
¼ cup Dry White Wine
¼ cup Chicken Stock
Salt and Ground Black Pepper (to taste)
1 tablespoon Sweet Unsalted Butter, softened
Heat skillet, then add oil. When smoking hot, add liver which were dried on a
towel then lightly floured. Shake excess flour and set nearby. Add onions to hot
oil and brown quickly. Add livers and let set in oil until brown on the bottom
sides of the strip. Toss pan to cook other side then drain. No more than 1-2
minutes in pan is necessary for medium rare. Add wine to pan then stock, lemon
juice, sage, butter salt and pepper. Reduce a little then add liver and onions back
to pan and toss constantly until sauce is thickened. Place on hot plate and serve
with grilled Polenta.
Gid's Culinary and Pastry Cookbook 46
POULTRY
8. Sautéed Calves Liver Raspberry Sauce
1 Calves Liver Slice, ¼ inch thick, sinew removed
1 tablespoon Clarified Butter
Flour for dredging
2 ounces Demi-Glace
¼ cup Fresh Raspberries
1 tablespoon Sweet Unsalted Butter, softened
1 teaspoon Parsley, chopped
Salt and Ground Black Pepper (to taste)
In hot skillet, sauté liver dredged in flour quickly in clarified butter. Remove to
plate. Discard grease in pan and add demi-glace, raspberries and soft butter.
Reduce to saucelike consistency and spoon over liver. Serve hot and medium
rare for best results.
9. Chicken Fricassee With Wild Mushrooms
½ cup Clarified Butter
2 lb. Chicken Tenders
¼ cup Shallots, diced 1/8th
inch
2 cups White Mushrooms, quartered
½ cup Carrots, julienne
½ cup Turnips, julienne
½ cup Celery, julienne
1 tablespoon Fresh Tarragon, chopped
1 teaspoon Fresh Thyme, chopped
½ cup Heavy Cream
1 cup Demi-Glace
2 tablespoons Sweet Unsalted Butter, softened
6 shakes Tabasco
Salt and Ground Black Pepper (to taste)
In large skillet, heat clarified butter and add chickens tenders. Sauté evenly until
browned. Remove tenders from pan and set aside. Add shallots, mushrooms
and julienne vegetables and toss in pan for a minute or so with the remaining
clarified butter in pan from chickens. Add all the seasonings, followed by cream
which is reduced, then demi-glace, which is reduced again after adding chicken
back to pan. Add the last butter and reduce the sauce to proper consistency.
Serve over rice or boiled potatoes.
Gid's Culinary and Pastry Cookbook 49
MEATS
F. Meats
1. Rib Eye Maitre D' Hotel
6 ounces Sweet Unsalted Butter, softened
1 ½ teaspoons Lemon Juice
2 ¼ teaspoons Parsley, finely chopped and squeezed dry
¾ teaspoon Garlic, minced
3/8th
teaspoon Kosher Salt, add to garlic to aid in mincing
1 tablespoon Onion, minced
3/8th
teaspoon Ground White Pepper
3/8th
teaspoon Red Wine Vinegar
2 tablespoons Demi-Glace, room temperature
Blend all ingredients well, except the vinegar and demi-glace, which is added at
the end slowly so that it may be incorporated into the butter without curdling the
mixture. Pipe in Rosette shape using a pastry bag fitted with a star tube and
refrigerate these until the steak is ready. Place rosette on cooked steak and it
will melt onto the surface area, enhancing the flavor immediately.
2. NY Steak au Poivre
¼ ounce Sweet Unsalted Butter
2 ounces Shallots, sliced 1/8th
inch
1 Bay Leaf
1 ounce Cognac
1 ounce Dry White wine
10 ounces Demi-Glace
1 teaspoon Whole White Pepper, ground coarsely
1 teaspoon Whole Black Pepper, ground Coarsely
¾ teaspoon Salt, or less (to taste)
In saucepan place the butter and shallots. Sweat gently these shallots over low to
medium heat and add the thyme leaf and bay leaf, then the cognac and white
wine. Reduce a little bit then add the Demi-Glace and simmer for 15 minutes.
Strain sauce and add peppercorns. After you cook a steak, ladle 3 ounces of this
sauce in the sauté, add a touch of butter and cream and reduce to heavy
consistency. If it curdles you reduced it to much. This can be repaired by
adding a little chicken or veal stock, peppercorn sauce, or even water.
Gid's Culinary and Pastry Cookbook 50
MEATS
3. Stuffed Breast of Veal
Stuffing:
1 large Breast of Veal, trimmed, 4-5 lb.
1 tablespoon Soybean Oil
1 ½ lb. Sweet Italian Sausage, sliced
8 Leeks, quartered lengthwise and sliced ¼ inch, washed well
6 ounces Goat Cheese
1 tablespoon Fresh Thyme, finely chopped
Salt & Ground Black Pepper (to taste)
Coating:
½ cup Parsley, chopped
4 cloves Garlic, minced
Zest of 1 Lemon
For the Pan:
2 ounces Sweet Unsalted Butter
1 Onion, cut in 1 inch squares
6 medium Carrots, cut in 1 inch pieces
6 stalks Celery, cut in 1 inch pieces
2 cups Dry White Wine
First prepare the stuffing by searing the sausage in the oil and breaking them up.
Add the leeks and reduce heat. Add the goat cheese, melt it and add salt &
pepper to taste. Stuff this into the breast of Veal and roll it up tightly and tie it
with butcher’s twine. Coat this now with the coating blend; rub it in well.
Prepare vegetables for the pan, preferably beforehand if you like, and set aside.
In a large skillet heat some oil and sear the breast of veal evenly on all sides.
Remove veal from pan and discard excess grease. Add the vegetables to the pan
along with the butter and brown them a little quickly and evenly. Place the veal
back into the pan and add ½ of the wine. Cook in a 375°F oven for 90 minutes
covered with foil. Remove foil, add the other white wine and continue to cook
uncovered for 1 hour. Be careful not to burn it. There should always be a little
liquid in the bottom of the pan. You may add a chicken stock at any time to
prevent this. Now, cool for 10 minutes, untie and slice as thinly as possible.
Serve with the strained pan juice and place over rice.
4. Filet Mignon Bordelaise Sauce
1 - 8 ounce Filet of Beef, trimmed of any fat
1 tablespoon Shallots, minced
½ cup Merlot, a dry red wine
1-2 shakes of A-1 Sauce (substitute for demi-glace)
1 tablespoon Sweet Unsalted Butter, softened
Salt & Pepper (to taste)
Sear filet in a little oil and discard grease. Bake in 400°F oven 10 minutes or
until medium rare. Remove from pan to plate. Add butter and shallots and
sweat a minute or so than add wine, A-1 Sauce, butter, salt & pepper and reduce
to a heavy consistency. Spoon over filet and serve.
Gid's Culinary and Pastry Cookbook 51
MEATS
5. Choucroute (An Alsatian Specialty)
4 Pork Chops
4 Bratwurst
4 Duck Legs
4 Merguez Sausages
4 Granny Smith Apples, cored and cut in eighths
4 medium Potatoes, sliced ½ inch rounds
5 inch Slab of Bacon, unsliced
Sachet Bag:
1 Bulb Garlic, halved
2 teaspoon Fresh Thyme, chopped
12 Whole Black Peppercorns
Day Before:
5 lb. Sauerkraut, with water
5 medium Onions, minced
1 stalk Celery, minced
¾ cup rendered Duck Fat
1 cup White Vinegar
1 cup Juniper Berries
½ gallon Dry White Wine
2 cups Chicken Stock
First prepare the sauerkraut by combining all the ingredients together and letting
it set, refrigerated, overnight.
Second, place the sachet bag and all the sauerkraut and all the other meats,
apples and potatoes in large casserole and bake covered for 3 hours at 325°F.
Remove cover to see if it has dried a bit. Some liquid must remain so that you
may reheat it when you need it. Serves four.
6. Viennese Veal Goulash
2 lb. Veal Shoulder, cubed
2 tablespoons Salt
2 tablespoons Sweet Paprika
2 cups Onions, coarsely chopped
2 ounces Sweet Unsalted Butter
2 ounces Tomato Sauce
2 small fresh Tomatoes, peeled
2 tablespoons Sour Cream
Sprinkle veal with salt and paprika and let stand while preparing onions. In a
heavy 2 quart saucepan, cook onions in butter until golden. Add seasoned veal to
onions and cook stirring over medium heat until veal loses the raw color.
Reduce heat and add the sauce. Add tomatoes by cubing them over the pan so
that no juice is lost. Cover and simmer about 1 ½ hours or until veal is tender.
Stir in sour cream and continue to cook until it is blended in well. Add more salt
if desired.
Gid's Culinary and Pastry Cookbook 52
MEATS
7. Budapest Beef Goulash
#1
4 cups Onions, coarsely chopped
¼ cup Shortening
1 ½ lb. Beef Chuck, 1 inch cubes
1 ½ teaspoons Salt
1 tablespoon Sweet Paprika
1 - 6 ounce can Tomato Paste
Cook onions in fat until golden in heavy 2 quart saucepan. Add beef and cook
over medium heat, stirring until beef turns brown. Add salt, paprika and tomato
paste and simmer very slowly 1 ½ hours to 2 hours or until beef is tender. A
little water may be used if it becomes to dry to prevent scorching.
#2
2 large Onions, chopped
2 tablespoons shortening
1 small Tomato, chopped
1 small Green Pepper, seeded and chopped
1 tablespoon Sweet Paprika
1 ½ lb. Beef Chuck, cubed
1 teaspoon Tomato Paste
2 tablespoons Salt
1 cup Water, boiling
2 large Potatoes, diced
Cook onions in shortening until golden using a 2 ½ quart saucepan. Add tomato,
pepper, paprika, beef, paste and salt. Cook stirring over medium heat until beef
turns brown. Reduce heat and add water. Cover and simmer for an hour and a
half. Remove meat, strain gravy then return to pan with the meat. Add potatoes
and simmer until tender about another hour.
Gid's Culinary and Pastry Cookbook 53
MEATS
8. Roadhouse Chile Con Queso
1 lb. Pork Shoulder, trimmed, ½ inch dice
1 lb. Beef Chuck, trimmed, ½ inch dice
2 medium Onions, ¼ inch dice
2 tablespoons Garlic, minced
3 medium Green Peppers, diced and seeded
½ cup Fresh Ancho Chilies, pureed
16 ounces Stout Beer
1 tablespoon Ground Black Pepper
20 Plum Tomatoes, peeled, seeded and diced ½ inch
1 teaspoon Cumin
1 teaspoon Oregano
½ cup Fresh Cilantro, chopped coarsely
2 ounces Worcestershire Sauce
6 shakes Tabasco
In large heavy skillet, sear the meats in a little oil, then add onions, green
peppers and garlic. Continue to stir being careful not to burn the garlic. Add the
Ancho Chilies and the beer, followed by all the remaining ingredients and
simmer over low heat 1 ½ hours.
Serve with cilantro, scallions, tomato salsa and Jack Cheese melted on top.
9. American Meatloaf
2 ½ lb. Ground Beef
1 medium Onion, sautéed diced
½ cup Bread Crumbs
1 Whole Egg
1 teaspoon Oregano
2 tablespoons Parmesan Cheese
1 tablespoon Worcestershire Sauce
1 teaspoon Ground Black Pepper
2 shakes Tabasco
2 teaspoons Catsup
1 teaspoon Soy Sauce
Combine all above ingredients and form into the shape of a loaf. Bake in a
365°F oven for about 40 minutes or until done. Serves well with brown Gravy.
Gid's Culinary and Pastry Cookbook 55
PASTAS
G. Pastas
1. Pancake Batter
2 cups Whole Milk
2 cups All Purpose Flour
1 Whole Egg
½ teaspoon Salt
3 tablespoons + ¾ teaspoon Sweet Unsalted butter
2 ounces Granulated Sugar
1 tablespoon Baking Powder
Sift together all dry ingredients and then add eggs mixed with milk and butter.
Cook in a hot pancake skillet using a little clarified butter until golden on both
sides. Using medium heat, this would be about 28 seconds on both sides. Serve
with hot maple syrup.
2. Durham Yellow Pasta
Ravioli Pasta: Dry Pasta:
3 cups Durham Yellow Flour 3cups Durham Yellow
3 cups All Purpose Flour 3 cups All Purpose Flour
7 Whole Large Eggs 7 Whole Medium Eggs
1 teaspoon Salt 1 teaspoon Salt
Blend all ingredients well by hand or in mixing bowl with paddle attachment.
The pasta with the large eggs is for raviolis, the pasta with the medium eggs is
for fettucine, spaghetti, etc.
3. Whole Wheat Pasta
1 ½ cups Whole Wheat Flour
1 cup High Gluten Bread Flour
3 Whole Large Eggs
½ teaspoon Salt
Combine well as in above recipes. Primarily used for fettucine or spaghetti.
4. Spinach Pasta
1 handful of cooked, squeezed dry and ground Fresh Spinach
2 cups Durham Yellow Flour
2 cups All Purpose Flour
3 Whole Large Eggs
1 teaspoon Salt
Blend well as in above recipes. Used for fettucine or ravioli dough.
Gid's Culinary and Pastry Cookbook 56
PASTAS
5. Cappellini With Shrimp
10 ounces Cappellini, (angel hair pasta)
16 16/20 Shrimp, peeled and deveined
1 tablespoon Olive Oil
1 Clove Garlic, minced
1 tablespoon Onion, chopped 1/8th
inch
3 Plum Tomatoes, peeled, seeded and diced ½ inch
6 ounces Italian Tomato Sauce
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Pesto
Salt & Pepper (to taste)
Prepare first boiling water for Cappellini and have it ready, for this pasta cooks
in a couple of minutes. Sauté first the shrimps in a hot skillet with the Olive Oil
until the shrimps start to turn red. Now add garlic and onions and toss quickly.
Do not brown the garlic. Add tomatoes and toss then the warm tomato sauce
followed by Extra Virgin Oil , Pesto, salt and pepper. Cook the pasta and add to
the sauce. Toss the pasta well in the sauce and remove it to the plate and arrange
shrimp around the plate or on top of pasta.
6. Tortellini Alla Panna
12 ounces Cheese Tortellini
2 ounces Prosciutto, julienne
16 White Mushrooms, quartered
8 ounces Heavy Cream, reduced halfway
2 tablespoons Parmesan Cheese
1 tablespoon Sweet Unsalted butter
1 tablespoon Parsley, finely chopped
Prepare boiling water for the Tortellini. Using a skillet place the Prosciutto and
mushrooms and cook slowly to impart the flavor of the Prosciutto to the
mushrooms. Add cream and reduce to saucelike consistency. Cook pasta now
and finish the sauce with the cheese and butter. Toss pasta well in sauce and
arrange on plate nicely. Sprinkle with chopped parsley. Chopped tomatoes may
also be added on top for garnish.
Gid's Culinary and Pastry Cookbook 57
PASTAS
7. Linguine With Lobster
1 - 3lb. Lobster, cooked, cleaned and diced into ½ inch pieces,
reserving claw meat for garnish
10 ounces Linguine
2 tablespoons Sweet Unsalted Butter
¼ cup Onions, minced
10 white Mushrooms, sliced
½ cup Sherry
12 ounces Heavy Cream, reduced halfway
2 tablespoons Sweet Unsalted Butter
Salt & Pepper (to taste)
1 tablespoon Parsley, finely chopped
Prepare all ingredients first and have them available on the counter.
Prepare a pot of boiling water and cook linguine because it may take about 11
minutes. Sauté butter, onions and mushrooms quickly and add sherry, reduce.
Add the cream, which is still warm and had been previously reduced to save time
now, and reduce to a saucelike consistency. Add lobster pieces, butter, salt &
pepper. Drain linguine and toss with sauce and place on two plates. Top with a
claw on each for garnish. Serve immediately.
8. Fettucine with Veal, Mushrooms & Tomato
10 ounces Fresh Fettucine
1 tablespoon Olive Oil
2 tablespoon Shallots, minced
16 Shitake Mushroom Caps
6 Plum Tomatoes, peeled, seeded and diced ¼ inch
1/3rd
cup Dry White Wine
6 ounces Veal Stock
2 tablespoons Sweet Unsalted Butter
Salt and Ground Black Pepper (to taste)
1 tablespoon Parsley, finely chopped
Heat olive oil in skillet and add shallots. Brown quickly and add mushrooms,
tomatoes and white wine. Reduce wine and add veal stock. Reduce stock a little
and add butter, salt and pepper. Toss pasta in sauce and place on two plates.
Garnish with the parsley.
Gid's Culinary and Pastry Cookbook 58
PASTAS
9. Cappellini with Shrimp & Scallops
10 ounces Cappellini
12 16/20 Shrimps, peeled and deveined
4 ounces Bay Scallops
1 teaspoon Clarified Butter
1 tablespoon Shallots, minced
¼ cup Dry White Wine
4 ounces Fish Stock
2 Belgium Endive, sliced
2 tablespoons Sweet Unsalted Butter, softened
Salt & Ground White Pepper (to taste)
Sauté shallots, shrimp and shallots quickly in clarified butter. Add white wine,
reduce. Add stock, endive, butter, salt and pepper and reduce until it has
thickened to a light sauce. Toss in pasta and arrange on two plates.
10. Amatriciana Sauce
10 ounces Penne
1/3rd
cup Olive Oil
4 medium Onions, diced ¾ inch
8 ounces Pancetta, diced ¾ inch
4 cloves Garlic, crushed (later to be removed from sauce)
4 cups Plum Tomatoes, canned, drained (juice use elsewhere)
2 teaspoon Granulated Sugar
¾ cups Dry Red Wine
Salt and Ground Black Pepper (to taste)
Sauté onions until golden brown. Add bacon and garlic and sauté another 5
minutes. Add tomatoes, sugar, wine, salt and pepper and continue to simmer for
45 minutes. Best served with penne.
11. Farfalle With Sovrito Sauce
10 ounces Farfalle
3 ounces Bacon, finely chopped
2 tablespoon Shallots, diced 1/8th
inch
1 small Green Pepper, diced ¼ inch
1 large Beefsteak Tomato, diced ¼ inch
1 clove Garlic, minced
½ cup Beef Broth
10 Black Olives, pitted and halved
1 teaspoon Fresh Thyme, finely chopped
Salt & Cayenne Pepper (to taste)
Sweat bacon and shallots together until crispy. Add green pepper, tomato and
garlic. Sweat a little more. Now add broth and cook over medium low heat for
10 minutes. Add olives, salt, pepper and thyme and serve on two plates after
tossing the Farfalle into it.
Gid's Culinary and Pastry Cookbook 59
PASTAS
12. Pasticierre Sauce
10 ounces Rigatoni
Sausage Meat:
8 ounces Pork Butt, ground coarsely, ¼ inch die
½ teaspoon Ground Cloves
½ teaspoon Ground Nutmeg
¼ cup White Wine, infused with 3 cloves crushed Garlic
¾ teaspoon Salt
½ teaspoon Granulated Sugar
1 tablespoon Fresh Sage, julienne
Blend all ingredients by hand, after which the cloves of garlic are removed. The
garlic must have set in the wine for at least 30 minutes before adding.
Refrigerate overnight if possible.
Béchamel:
1 cup Whole Milk
1 pinch Salt
1 pinch Ground Nutmeg
1 ounce Sweet Unsalted Butter
2 tablespoon All Purpose Flour
Heat milk to simmer while melting the butter. Add flour to melted butter and stir
to create a white roux. Whisk the roux into the hot but not boiling milk and
whisk well over low fire for almost five minutes. It should be smooth and
creamy. Cover with plastic and set aside for now.
Mushrooms:
½ ounce Dried Porcini Mushrooms, soaked, cleaned, strained
10 White Mushrooms, quartered
Sauté all in a little butter, add Porcini juice and reduce to dry.
OR:
Radicchio:
2 cups Radicchio, sliced ½ inch by 2 inches
Sear the sausage meat in hot soybean oil (1/2 ounce) until browned and cooked.
Add the cooked mushrooms or the Radicchio and toss briefly. Add the
béchamel and continue to cook. Sauce should turn brown and very thick. Add
the cooked rigatoni and 3 tablespoons Parmesan Cheese and serve hot in 2 or 3
plates.
13. Basil Butter
½ lb. Sweet Unsalted butter, softened
½ cup Fresh Basil, finely chopped
¼ cup Parmesan Cheese, ground fresh
Combine ingredients. Refrigerate and use as an addition to a many pastas.
Gid's Culinary and Pastry Cookbook 60
PASTAS
14. Raviolis with Tomato & Cream Sauce
20 Cheese Raviolis
½ teaspoon Garlic, minced
¼ cup Dry White Wine
5 Plum Tomatoes, peeled, seeded and diced
6 ounces Heavy Cream
1 teaspoon Parsley, finely chopped
Salt and Ground White Pepper (to taste)
Julienne Snow Peas and Carrots, blanched for garnish
Heat pan with garlic, wine and tomatoes and cook until wine is reduced. Add
cream and reduce until thickened. Add cooked raviolis, parsley, salt and pepper,
reduce to absorb water from raviolis and serve on two plates. Garnish.
15. Taglierini with Fresh Tomato Sauce
24 ounces Fresh Taglierini or Spaghetti
½ cup Olive Oil
3 large Onions, chopped ¼ inch
6 cloves Fresh Garlic, crushed
1 cup Fresh Basil Leaves, julienne
1 tablespoon Fresh Oregano, finely chopped
1 Bay Leaf
40 Plum Tomatoes, peeled, seeded and coarsely chopped
Salt and Ground Black Pepper (to taste)
In 2 quart saucepan, brown onions and garlic in oil. Add the tomatoes, basil,
oregano, bay leaf, salt and pepper. Cook over low heat for thirty minutes. Add
pasta and serve on four plates.
16. Linguine with Bay Scallops, Pancetta & Peas
24 ounces Linguine
½ lb. Pancetta, finely diced
1 tablespoon Shallots, minced
1 teaspoon Garlic, minced
1 cup Frozen or Fresh Green Peas
1 tablespoon Parsley, coarsely chopped
Salt, Black Pepper and Chili Peppers (to taste)
1 lb. Bay Scallops, drained
4 tablespoons Bread Crumbs
24 ounces Italian Tomato Sauce
Sear slowly the Pancetta until crispy. Discard grease in pan. Remove Pancetta
and sear the scallops quickly and set aside. Using the same pan cook the shallots
and garlic. Do not brown the garlic. Add the peas, parsley, salt, pepper and
chilies. Add the tomato sauce and breadcrumbs along with the Pancetta and
scallops. Toss in the cooked linguine and serve on four plates immediately.
Gid's Culinary and Pastry Cookbook 61
PASTAS
17. Rigatoni With Sausage, Shitake & Spinach
20 ounces Rigatoni
Sausage Meat:
8 ounces Pork Butt, ground coarsely, ¼ inch die
½ teaspoon Ground Cloves
½ teaspoon Ground Nutmeg
¼ cup White Wine, infused with 3 cloves crushed Garlic
¾ teaspoon Salt
½ teaspoon Granulated Sugar
1 tablespoon Fresh Sage, julienne
Blend all ingredients by hand, after which the cloves of garlic are removed. The
garlic must have set in the wine for at least 30 minutes before adding.
Refrigerate overnight if possible.
Mushrooms:
½ tablespoon Olive Oil
1 ½ tablespoons Sweet Unsalted Butter, softened
1 cup Shitake Mushrooms
3 cloves Garlic, minced
1 ½ tablespoons Fresh Sage, chopped
Sauté mushrooms with garlic, sage, oil and butter until they are dry. Set aside.
Combine with 8 ounces cooked, chopped spinach.
In large skillet, sear the sausage meat, discard excess fat, and add the mushrooms
and spinach.
Add:
¾ cup Heavy Cream, and reduce before adding:
½ cup Whole Milk
1 cup Ricotta Cheese
½ teaspoon Salt
½ teaspoon Ground Black Pepper
Cook well for a couple of minutes and add the pasta. Reduce and toss to a viable
consistency and serve on 4 plates.
18. Whole wheat Fettucine with Walnut Sauce
12 ounces Whole Wheat Fettucine
4 ounces Walnuts, shelled
1 clove Garlic, minced
2 tablespoons Extra Virgin olive Oil
4 slices White Bread, crust removed, dice ½ inch
Salt and Ground White Pepper (to taste)
1 cup Heavy Cream
Blanch the shelled water in hot water for a few minutes. Peel the membrane off
of each walnut and place in food processor. Add garlic. Soak the bread in water,
then squeeze dry. Add to processor. Puree. Add oil and salt and pepper.
Reduce cream to sauce consistency and add puree of walnuts. Toss in cooked
pasta and serve on 2 plates.
Gid's Culinary and Pastry Cookbook 62
PASTAS
19. Cappellini with Crabmeat
12 ounces Cappellini
½ ounce Clarified Butter
½ cup Leeks, diced ¼ inch
6 Plum Tomatoes, peeled, seeded and diced
8 ounces Jumbo Lump Crabmeat, cleaned of cartilage
2 tablespoons Sweet Unsalted Butter
1 tablespoon Parmesan Cheese
1 tablespoon Fresh Chives, sliced 1/16th
inch
Salt and Ground White Pepper (to taste)
Sweat the leeks in clarified butter until translucent. Add tomatoes, crabmeat and
then pasta. Toss. Add butter, cheese, chives, salt and pepper. Serve on two plates
immediately.
20. Pappardelle with Duck
18 ounces Fresh Pappardelle
4 Duck Legs, seared on both sides
2 ounces Sweet Unsalted Butter
½ cup Onions, diced1/2 inch
2 cloves Garlic, crushed; removed later
3 sprigs Fresh Sage, chopped
1 stalk Fresh Rosemary, plucked
½ cup Dry White Wine
2 teaspoons Tomato Paste
½ cup Porcini Water
2 tablespoons Reconstituted Porcini Mushrooms
Water (to cover legs in casserole)
Sear legs on both sides to render fat. Discard fat. Add the butter, onions, garlic,
rosemary and sage. Brown the onions. Add wine and reduce. Mix paste with
porcini juice and a little water, enough to cover legs by ½ inch in a pan narrow
enough to just fit the legs. Add porcini mushrooms and cover. Bring to boil, then
simmer for 90 minutes, or until meat can be easily pulled from the bone. Cool in
the sauce the pull all the meat from the bones and cut into ¾ inch pieces and add
the meat back to the sauce. Cook the pappardelle after reheating the sauce with
perhaps a little stock, tomato sauce or water. Add pasta to proper sauce and add
some butter and cheese at the end.
Gid's Culinary and Pastry Cookbook 63
PASTAS
21. Taglierini with Garlic and Oil
12 ounces Taglierini
5 cloves Garlic, thinly sliced
3 tablespoons Extra Virgin Olive Oil
2 teaspoons Parsley, finely chopped
2 tablespoons Chicken Stock or Water
Salt and Pepper (to taste)
Cook garlic in oil until brown. Add parsley, salt and pepper. Add stock to stop
garlic from burning. Add cooked pasta and toss. Serve immediately.
22. Taglierini with Tomatoes, Pancetta & Arugula
12 ounces Taglierini
2 ounces Pancetta
2 tablespoons Olive Oil
2 cloves Garlic, sliced
3 Plum Tomatoes, peeled, seeded and diced ¼ inch
12 large Arugula Leaves
Salt and Ground Black Pepper (to taste)
Sear pancetta separately in order to cook. Wipe out pan and add oil and garlic.
Do not brown garlic before adding tomatoes. Add tomatoes and arugula. Add the
cooked pasta and season with salt and pepper. This is a great version of the
classic dish of Garlic & Oil.
Gid's Culinary and Pastry Cookbook 67
RAVIOLI & RISOTTO
H. Ravioli & Risotto
1. Butternut Squash Ravioli
4 cups Butternut Squash, split, seeded, baked, & skinned, then
dried out in skillet over low flame to remove wetness.
1 ½ cups Impastata Cheese
10 Amaretto Cookies, finely ground
2 tablespoons Candied Fruit, pureed
1 teaspoon Dijon Mustard
½ teaspoon Coleman’s Dry Mustard
2 shakes Tabasco
Combine all ingredients well, then pipe a ½ tablespoon amount onto the 4 by 4
inch square of wet pasta, fold over to a triangular shape, press edges around
filling, then cut with a 3 inch round cutter. Reserve scraps accumulated for
fettucine or something else. Cook in boiling water for 2 minutes or less and
place into a brown butter and sage sauce, (butter first browned, sage and chicken
stock added) or a pistachio and cream sauce (pistachios ground and reduced in
heavy cream with a pinch of salt).
2. Porcini Mushroom Ravioli
3 lb. White Mushrooms, sliced 1/8th
inch
¼ cup Dried Porcini Mushrooms, rehydrated with strained
juice reserved.
Salt & Black Pepper (to taste)
2 tablespoons Olive Oil
3 cloves Garlic, crushed
2 ounces Parmesan Cheese, grated
Using a preheated large heavy bottomed skillet, add oil and garlic. Immediately
as the garlic browns add white mushrooms and stir in salt and pepper. Stir
occasionally until they become very dry, then add porcini and juice. Continue to
dry them out and stirring more frequently as they cook down. They should be
ready when there is no evidence of liquid remaining and almost are sticking to
the pan and very close to burning if you continue any more. Cool for 5 minutes
and add the cheese, adjust for salt and pepper. Puree in food processor and let
stand at room temperature until cool. Using a wet pasta sheet, pipe out dime
shaped balls in even rows. Then, top with another sheet of pasta. Press around
each of the fillings to seal. Cut out using a fluted wheel cutter. Serve with a
porcini mushroom cream sauce. (Cream reduced with reconstituted porcini and
its water with a pinch of salt.)
Gid's Culinary and Pastry Cookbook 68
RAVIOLI & RISOTTO
3. Cheese Tortelloni
1 lb. Impastata Cheese
2 Whole Eggs
1/3rd
cup Pecorino Cheese, finely grated
Ground White Pepper (to taste)
Blend all ingredients well and pipe ½ tablespoon into a 3 inch round cut of pasta.
Rub edge of pasta with your finger dipped in egg white. Seal in ½ round shape,
then pull edges together and press the edges together to seal. Serve these with a
finely pureed Italian Tomato Sauce with a touch of Creme Fraiche added. Add
julienne of basil at the end of heating. Top with a bit of Béchamel Sauce in the
center of the plate of Tortelloni.
4. Seafood Ravioli
1 lb. 51/60 shrimp
1/3rd
lb. Bay Scallops, drained well
1 tablespoon Olive Oil
1 teaspoon Garlic, minced
1 tablespoon shallots, minced
2 tablespoons Fresh Thyme, finely chopped
¼ cup Cognac
¼ cup Dry White Wine
¼ cup Light Roux
1 teaspoon Dijon Mustard
1 bunch Chives, finely sliced
Salt & Ground Black Pepper (to taste)
Sear the shrimp and scallops in the hot oil and add the garlic and shallots. Now
add the cognac and wine and reduce. Add the thyme and salt and pepper. Strain
the seafood now reserving the juice to place into the roux to make it more
flavorful. Now add the roux, and mustard. It should be very tight and dry. Puree
briefly, not mashed, only really to blend the ingredients well, and add the chives.
Pipe ¾ teaspoon into a 3 by 3 square of pasta and fold over to seal. Cut with a 2
inch fluted round cutter and this one will be served with a sauce similar to a
Lobster Bisque or just a butter and chive sauce.
5. Spinach Ravioli
½ cup Spinach, boiled, chilled, squeezed and chopped
1cup Impastata Cheese
1 pinch Nutmeg
½ teaspoon Salt
Blend all ingredients well and pipe into a 4 by 4 inch square. Fold over
diagonally and cut with a 3 inch fluted round cutter. Serve this with a Fresh
Chopped Tomato & Basil Sauce. Spinach Pasta is best suited for this recipe.
Gid's Culinary and Pastry Cookbook 69
RAVIOLI & RISOTTO
6. Saffron Risotto
1 cup Arborio Rice
1 teaspoon Olive Oil
1 tablespoon Onion, minced
3 cups Chicken Stock
Salt and Pepper (to taste)
¼ teaspoon Saffron
1 tablespoon Sweet Unsalted Butter, softened
1 tablespoon Parmesan Cheese, finely grated
Infuse the Saffron into the stock and keep warm. Heat the onions slowly in the
oil and add the rice after the onions are cooked but not browned. Stir the rice and
add the stock slowly until 18 minutes have passed. Then add the cheese and
better and stir rapidly and serve immediately.
7. Chicken Liver Risotto
1 cup Arborio Rice
1 teaspoon Olive Oil
1 tablespoon Onion, minced
3 cups Chicken Stock, or less
Salt and Pepper (to taste)
2 ounces Italian Tomato Sauce
1 tablespoon Sweet Unsalted Butter, softened
1 tablespoon Parmesan Cheese, finely grated
In Advance:
1 tablespoon Olive Oil
1 cup Giblets, tough membrane removed, cut ¼ inch dice
6 Livers, blanched in water until pink not well done, chopped
2 Shallots, minced
1 clove Garlic, minced
6 leaves Fresh Sage, chopped
2 Bay Leaves
1 ounce Vin Santo
1 cup Chicken Stock
1 tablespoon Tomato Paste
First sauté the shallots and garlic in the oil and add the diced giblets and stir well
until browned. Add the sage and bay leaves, salt and pepper (to taste), then the
Vin Santo. Add the broth and continue to cook down slowly with the paste as
well. Add the blanched, chopped livers and continue to cook a few minutes
more. Set aside as the risotto begins to be prepared.
Second, begin to sauté the onions and then add the rice and stir until coated. Add
the stock slowly and about after 9 minutes add the liver preparation. Continue to
cook adding the tomato sauce and after about another 9 minutes add the butter
and cheese and stir rapidly and serve.
Gid's Culinary and Pastry Cookbook 70
RAVIOLI & RISOTTO
8. Squash Risotto
1 cup Arborio Rice
1 teaspoon Olive Oil
1 tablespoon Onion, minced
3 cups Chicken Stock
1 cup Butternut Squash, diced ½ inch and baked 15 minutes
in olive oil at 400°F
Salt and Pepper (to taste)
1 tablespoon Sweet Unsalted Butter, softened
1 tablespoon Parmesan Cheese, finely grated
Zest of 1 Lemon
Begin to cook the onions slowly, then add the rice and stir until coated. Add the
stock slowly and continue to cook for about 15 minutes. Now add the cooked
squash and continue to cook about another 3 minutes. Season with salt and
pepper, add the butter and cheese, stir rapidly and serve. Top with the lemon
zest.
9. Seafood Risotto
1 cup Arborio Rice
1 teaspoon Olive Oil
1 tablespoon Onion, minced
3 cups Fish Stock
12 Mussels
12 Cockles
12 16/20 Shrimp, peeled and deveined
½ cup Dry White Wine
Anything else you would want to add.
½ cup Italian Tomato Sauce
Salt and Pepper (to taste)
1 tablespoon Sweet Unsalted Butter, softened
1 tablespoon Parmesan Cheese, finely grated
Cook the onions first, then add the rice. Stir until coated. Add a portion of the
stock and continue to cook over medium heat. In another pan, sear the seafood in
very hot oil until cooked. Add the wine and the tomato sauce and season with
the salt and pepper. Toss all of this into the rice and continue to cook about
another 4 minutes until the rice is done. Total rice time is still 18 minutes,
however, less stock may be needed because the seafood exudes much juice.
Finish with the butter and cheese and check the amount of salt and pepper.
Gid's Culinary and Pastry Cookbook 71
RAVIOLI & RISOTTO
10. Melon Risotto
1 cup Arborio Rice
1 teaspoon Olive Oil
1 tablespoon Onion, minced
1 Cantaloupe Melon, cut 1 inch cubes and braised with 1
teaspoon minced shallots
3 cups Chicken Stock
Salt and Pepper (to taste)
1 tablespoon Sweet Unsalted Butter, softened
1 tablespoon Parmesan Cheese, finely grated
Zest of 1 Lemon
Cook the onions in oil until translucent. Add the rice and stir until coated. Add a
portion of the stock and cook for 15 minutes. Add the prepared melon and finish
the rice another 3 minutes. Add the butter and cheese and serve with the lemon
zest on top.
11. Risotto Quail
1 cup Arborio Rice
1 teaspoon Olive Oil
1 tablespoon Onion, minced
3 cups Veal Stock
2 Quails, with bones, stuffed with bacon and sage
1 tablespoon Soybean Oil
¼ cup Marsala Wine
Salt and Pepper (to taste)
1 tablespoon Sweet Unsalted Butter, softened
1 tablespoon Parmesan Cheese, finely grated
Sear the quails in soybean oil until browned, remove oil, add marsala and then
½ cup Veal stock. Bake at 350°F for about 15-20 minutes or until done. Cook
the onions in oil and add the rice. Stir until coated. Add the veal stock gradually
and cook the rice for about 18 minutes. Add the butter and cheese and serve.
Top with a split quail and pour any remaining sauce over the quail and rice.
Gid's Culinary and Pastry Cookbook 72
RAVIOLI & RISOTTO
12. Artichoke Risotto
1 cup Arborio Rice
1 teaspoon Olive Oil
1 tablespoon Onion, minced
1 teaspoon Garlic, minced
24 Small Artichokes, peeled of tough skin, hearts sliced
finely.
1 tablespoon Olive Oil
3 cups Chicken Stock
Salt and Pepper (to taste)
1 tablespoon Sweet Unsalted Butter, softened
1 tablespoon Parmesan Cheese, finely grated
First, prepare the artichokes by cooking them slowly in the olive oil and a little
water. Season with salt and pepper. Cover and stir once or twice while cooking
over even heat. When tender, add the garlic and onions and stir them for about
five minutes. Remove from heat.
Second, start the rice by cooking the onions in the oil and adding the rice. Stir to
coat and then add the stock gradually. Add the artichokes after about 12 minutes
and continue to cook the risotto the full 18 minutes. Finish with butter and
cheese and serve.
Gid's Culinary and Pastry Cookbook 75
SAUCES
I. Sauces
1. Tomato Seafood Butter
4 Shallots, finely chopped
½ cup Dry White Wine
1 teaspoon Red Wine Vinegar
Juice of ½ Lemon
1 Bay Leaf
1 Lemon rind, diced/1/8th
inch
1 Plum Tomato, peeled, seeded and diced 1/8th
inch
1 teaspoon Parsley, finely chopped.
1 lb. Sweet Unsalted Butter, softened
Salt and Ground White Pepper (to taste)
First, prepare a reduction of the 1st 5 ingredients by combining all in a pan and
reducing the liquids until they are dried out. Cool. Add the remaining ingredients
and combine well. Roll up in plastic to be sliced or pipe out into a star shape.
Used as a last minute addition to sole or flounder.
2. Compound Butter
1 lb. Sweet Unsalted Butter, softened
1 teaspoon Parsley, finely chopped
2 cloves Garlic, minced
1 tablespoon Extra Virgin Olive Oil
2 Shallots, minced
3 tablespoons Red Pepper, diced1/8th
inch
1 teaspoon Fresh Oregano, finely chopped
½ teaspoon Ground Black Pepper
Salt (to taste)
Combine all ingredients well and roll up in plastic to be cut in slices or pipe into
a star shape. Can be used on steaks, chicken or salmon.
3. Gremolata Zest
Zest of 4 Lemons
Zest of 1 Orange
3 cloves Garlic, minced
3 Anchovy Filets, minced
1 tablespoon Parsley, finely chopped
Chop all ingredients into each other. May be used with a white wine and/or fish
stock reduction.
Gid's Culinary and Pastry Cookbook 76
SAUCES
4. Ginger Vinegar Sauce
1 tablespoon Ginger, finely grated
½ cup Sherry Vinegar
3 ounces Demi-Glace
1 tablespoon Sweet Unsalted Butter, softened
Salt and Ground Black Pepper (to taste)
Reduce the ginger in the vinegar and add the demi-glace and continue to reduce.
Finish with butter, salt and pepper. For use with Jumbo Shrimp as an appetizer.
5. Garlic Cream Sauce
4 cloves Garlic, crushed
1 tablespoon Granulated Sugar
½ teaspoon Sweet Unsalted Butter
1 ounce Veal Stock
2 - 4 ounces Heavy Cream
Salt and Ground White Pepper (to taste)
½ tablespoon Sweet Unsalted Butter, softened
Glaze the garlic in the melted sugar and butter in a sauce pan slowly until
browned. Add the veal stock and reduce a little. Add the cream and reduce
slowly until thickened. Puree and add butter. This is a great sauce for chicken,
either grilled or sautéed.
6. Beurre Blanc
#1
2 Shallots, minced
½ cup Dry White Wine
3 ounces Heavy Cream
4 ounces Sweet Unsalted Butter, softened in ½ inch cubes
Salt and Ground White Pepper (to taste)
#2
½ cup Leeks, finely sliced
2 tablespoons Celery, finely sliced
12 Whole White Peppercorns
1 Bay Leaf
1 cup Dry White Wine
3 ounces Heavy Cream
4 ounces Sweet Unsalted Butter, softened in ½ inch cubes
Salt, Ground White Pepper and a touch of Dijon Mustard
In both recipes a reduction of all the ingredients above the cream is made first.
The reduction is then strained before it is completely dry, returned to the stove
and the cream is added. It is then reduced to a saucelike consistency and the
butter is added in stages, slowly, and whisked in rapidly. It is then seasoned.
This is a standard sauce for all types of fish and chicken dishes.
Gid's Culinary and Pastry Cookbook 77
SAUCES
7. Chive Sauce
½ cup Dry White Wine
2 Shallots, minced
2 ounces Fish Stock or chicken stock
3 ounces Heavy Cream
4 ounces Sweet Unsalted Butter, softened in ½ inch cubes
Salt and Ground White Pepper (to taste)
1 bunch Chives, finely sliced
First prepare a reduction of the wine, shallots and stock. Strain. Return to stove
and add cream. Reduce to saucelike consistency and whisk in rapidly the butter.
Season with salt and pepper and add the chives at the last moment before using
as a sauce on fish or chicken. (Note: the use of which stock would determine
that.)
8. Armagnac Sauce
½ cup Armagnac
2 Shallots, minced
2 ounces Heavy Cream
4 ounces Demi-Glace
2 tablespoons Sweet Unsalted butter, softened
Salt and Ground Black Pepper (to taste)
3 Shallots, sliced ¼ inch and braised in butter slowly
Reduce shallots in Armagnac, then add cream and reduce to saucelike
consistency. Strain and return to stove. Add the demi-glace to achieve a coffee
color and sliced shallots. Used for sautéed and baked Veal Chops. The sauce is
then added to the pan where the Veal Chop was cooked and reduced further until
it is of proper consistency.
9. Fish Cream Sauce
6 ounces Fish Stock
½ cup Dry white Wine
12 Whole White Peppercorns
3 Sprigs Fresh Thyme
2 Bay Leaves
6 Mushroom Stems
6 ounces Heavy Cream
1 ounce Sweet Unsalted Butter, softened
*1 tablespoon Basil Butter, optional*
Cook a halibut or perch until done in a steamer with the first 6 ingredients until
done. Reduce the liquid until it is almost gone and strain. Return to stove and
add the cream and reduce to sauce consistency. Add the choice of butter and
spoon over fish. Serve hot with boiled potatoes.
Gid's Culinary and Pastry Cookbook 78
SAUCES
10. Italian Tomato Sauce
#1
2 quarts Plum Tomatoes, canned in juice, seeds removed
½ cup Onions, sliced
3 cloves Garlic, sliced
1 cup Extra Virgin Olive Oil
1 teaspoon Granulated Sugar
1 teaspoon Salt
Brown the onions and garlic in the olive oil. Remove the onions and garlic and
add the tomatoes, salt and sugar. Simmer for 90 minutes and then puree.
#2
½ cup Onions, diced ¼ inch
3 cloves Garlic, minced
1 cup Extra Virgin Olive Oil
6 Plum Tomatoes, chopped
2 quarts Plum tomatoes, canned with juice
1 cup Fresh Basil, chopped
1 teaspoon Fresh Oregano, chopped
2 Bay Leaves
½ teaspoon Ground Black Pepper
½ teaspoon Chili Peppers
½ Cup Extra Virgin Olive Oil
½ cup Parmesan Cheese, grated
In saucepot cook onions and garlic in the 1st olive oil. Do not brown garlic. Add
fresh tomatoes and cook them down. Add canned tomatoes and everything else
except the 2nd
olive oil and the parmesan cheese. These 2 ingredients are added
after the sauce has simmered at least 90 minutes.
11. Mexican Tomato Sauce
½ cup Olive Oil
1 cup Onions, diced ¼ inch
4 cloves Garlic, minced
8 Plum Tomatoes, coarsely chopped
1 medium Green Pepper, diced ¼ inch
1 teaspoon cumin
1 teaspoon Fresh Oregano, chopped
3 Jalepeno Peppers, minced
½ cup Fresh Chile Pepper Paste Puree
2 quarts Crushed Tomatoes, canned
½ cup Fresh Coriander, chopped
Salt (to taste)
Cook onions, garlic, green peppers in oil until golden. Add fresh tomatoes and
cook down. Add all other ingredients and cook 90 minutes. Serve this over a
chicken dish with rice.
Gid's Culinary and Pastry Cookbook 79
SAUCES
12. Oriental Marinate Sauce
½ cup Lemon Grass, sliced
3 ounces Soy Sauce
3 cloves Garlic, minced
1 tablespoon Fresh Ginger, finely grated
¼ cup Sesame Oil
¾ cup Soybean Oil
1 teaspoon Ground Coriander
1 teaspoon Ground Black Pepper
*Curry Powder (to taste)*Optional
Blend all these ingredients and use as a marinade for either shrimp or chicken.
13. Hot Peanut Sauce
¼ cup Peanut Oil
3 medium Onions, Diced
Cayenne Pepper (to taste)
Curry Powder (to taste)
16 ounces Ground Peanuts
1 cup chicken Stock
1 tablespoon Granulated Sugar
Salt (to taste)
Cook the onions in the oil and add the cayenne and curry. Add the peanuts,
stock, sugar and salt and continue to cook until the stock reduces and it becomes
thicker. Puree and add some stock to it when you are ready to use it on chicken
or shrimp sate.
14. Meatloaf Gravy
Pan juice from the meatloaf
1 cup Water
1 tablespoon Gravy Master
Cold Water and Flour slurry (to thicken)
Heat the pan juices with the water and dissolve the gravy master into it.
Combine cold water with some flour to create a slurry. Add this to the hot but
not boiling sauce and whisk rapidly. It should be smooth and velvety and of a
gravy consistency. It is best to add the slurry slowly until you have made it
several times and know exactly how much flour to use. When the sauce is
boiling it is the accurate measure of consistency. When it is not boiling, the
starch has not yet been activated enough to achieve full thickening strength.
Gid's Culinary and Pastry Cookbook 85
BREADS & PIE DOUGH
A. Breads & Pie Dough
1. Sour Dough
2 ounces Fresh Compressed Yeast
2 cups tepid Water
4 pinches Granulated Sugar
6 cups All Purpose Flour
1 peeled Onion stuck with 6 Whole Cloves
1 diced Onion
Whisk yeast, water and sugar. Place in mixing bowl with dough hook. Add
flour and develop dough for 8 minutes. Remove from bowl and insert onion
into dough. Let rise covered with dishtowel for 2 hours. Place into sealed
plastic container and refrigerate overnight. Sauté 1 diced Onion and refrigerate
that as well separately until tomorrow.
Tomorrow:
1 ½ ounces Fresh Compressed Yeast
1 cup tepid Water
2 pinches Granulated Sugar
3 pinches Salt
3 ½ cups Bread Flour
Whisk yeast, water, sugar and salt together. Place into mixing bowl with dough
hook and then add flour. Develop dough for 8 minutes and then add dough from
yesterday without the onion stuck with cloves. (This onion may be discarded
now or used for cooking beans or something like that.) Mix until well blended,
then let rise 2 hours with the bowl covered with a dishtowel. Cut the dough into
even amounts and roll into the shape you like. This takes a little technique. Be
sure to roll tightly like a cigar, pinching it as you roll it up. Or, if you like rolls,
cut them into palm shaped sizes and in the palm of your hand roll in a circular
fashion on a clean lightly floured surface. You should remember to roll in the
cold sautéed onions from the night before. Brush these rolls or hoagies with a
mixture of whisked egg with touch of water and pinch of salt.(Eggwash). Let rise
on cooking pans that were dusted lightly with cornmeal to prevent sticking.
Place a pan on the bottom of your 550°F oven let get very hot. Place bread in
oven, pour some water into pan on bottom of oven to create steam, shut door
immediately and lower temperature to 350°F. Do not open door again for a least
15 minutes or the steam will escape. The steam is what gives the bread the
crunchy crust. Depending on size of breads it will take anywhere from 20
minutes to an hour. Bread is done when you hear a hollow sound when you tap
it on the bottom. Let cool and serve warm. All bread dough can be made in
advance and frozen in the shape that they will be baked.
Gid's Culinary and Pastry Cookbook 86
BREADS & PIE DOUGH
2. Brioche
10 ounces Sweet Unsalted Butter
5 ounces Granulated Sugar
12 ounces Frozen Eggs Yolks
7 ounces warmed Whole Milk
3 ½ ounces Fresh Compressed Yeast
2 ½ lb. Bread Flour
1 ¼ lb. All Purpose Flour
½ ounce Salt
In mixing bowl with special Brioche Paddle, or regular paddle if you don't have
the special one, cream butter and sugar until pale and fluffy. Add slowly the
eggs until incorporated. Dilute yeast in warm milk and add that as well slowly.
Sift together flours and salt and add all at once, incorporate well and then put
on 2nd
speed and mix well for a few minutes more. Do Not Overmix! Let rise
covered with a towel and after it doubles in volume, remove onto a floured
surface. Cut into equal amounts and pinch a marble sized piece off each one.
Roll all the pieces into round balls and place the large pieces into buttered and
floured Brioche Molds. Stick with a firm pinch the small balls onto the top of
each of the larger balls. Eggwash them all being careful not to let the eggs to drip
down the inside of the mold or they will stick after baking. Bake at 400°F for 20
minutes and reduce the oven to 350°F and continue to bake until done. All this
depends on sizes you made the Brioche.
3. Coffee Cake
Follow above recipe for the Brioche dough; However, the dough is baked in a
buttered and floured rectangular pan, eggwashed and dusted with a crumb
mixture consisting of Brown Sugar, Cinnamon, Melted Butter and Cookie
Crumbs. It is then baked at 325°F for about 45 minutes.
OR: Add some Frangipane as well.
Gid's Culinary and Pastry Cookbook 87
BREADS & PIE DOUGH
4. Focaccia
2 ounces Fresh Compressed Yeast
3 pints tepid Water
2 pinches Granulated Sugar
4 pinches Salt
3 pints Bread Flour
4 ½ pints All Purpose Flour
Whisk together yeast, water, sugar and salt. Place into mixing bowl with dough
hook attachment. Add all flours and develop dough on 2nd
speed until smooth,
about 5 minutes. Continue on high speed for about 5 minutes more. Place a
dishtowel on top of bowl to prevent a crust from forming after bowl is removed
from 20 quart mixer. Let rise 90 minutes, then place on 18 by 24 inch pan
rubbed with Olive Oil, press flat. After 10 minutes press flat again so the dough
may reach all four corners of the pan. It is a good idea to use some Olive Oil on
your hands so they don't stick to the dough. After about 1-2 hours, when it has
risen to double volume, place into a 425°F oven and immediately reduce heat to
350°F and bake approximately 25 minutes more.
5. Sciata
2 ounces Fresh Compressed Yeast
¾ cup Whole Milk
½ cup + 2 tablespoons Granulated Sugar
2 cups All Purpose Flour (You will need more, dough should
not be so sticky that you couldn't possibly work with it.)
½ Seedless Grapes, any kind
½ cup Pine Nuts
Warm the milk to room temperature and add the yeast and whisk well. Place
into mixing bowl and add sugar and flour. Develop with dough hook for
approximately 8 minutes. Remove to table and place a dishtowel on top of bowl;
let rise covered for two hours.
Place the dough into a buttered and floured 10 inch springform pan and press
grapes and nuts into it evenly. Let rise 1 hour and then bake at 400°F for
approximately 25- 35 minutes or until done.
Gid's Culinary and Pastry Cookbook 88
BREADS & PIE DOUGH
6. Pool Room Rolls
2 quarts tepid Water
6 quarts Bread Flour
2 ounces Fresh Compressed Yeast
2 ½ ounces Salt
1 ounce Granulated Sugar
2 teaspoons Malt
2 whipped Egg Whites
2 ½ ounces Primex
Whisk together water, yeast, salt, sugar and malt. Place in mixing bowl with
dough hook attachment and add flour and Primex. Add whipped egg whites and
incorporate. Let rise in covered bowl 2 hours. After scale out into 2 ounce balls,
roll out into smooth balls and let rise for final proof on parchment papered,
cornmeal dusted sheet pans. Bake with steam at 400°F for 20-30 minutes.
7. Round Rolls
3 ½ cups tepid Water
2 quarts 6 ½ cups Bread Flour
1 1/8 ounce Fresh Compressed Yeast
1 ounce Sweet Unsalted Butter, softened
1 ¼ ounce Malt
1 ounce Salt
Whisk together yeast, water, malt and salt. Place into mixing bowl with dough
hook attachment. Add flour and soft butter. Develop for 8 minutes on 2nd
speed.
Portion into 2 ounce balls or 1 lb. for French Baguettes. Follow baking
instructions in previous recipe.
Gid's Culinary and Pastry Cookbook 89
BREADS & PIE DOUGH
8. Rye Bread
Sour Dough:
3 cups tepid Water
3/8 ounces Fresh Compressed Yeast
1 ¼ cups Rye Flour
Whisk together in mixer yeast and water. Add rye flour and with dough hook
develop for 8 minutes or less. Refrigerate overnight.
1 quart tepid Water
2 ounces Fresh Compressed Yeast
½ ounce Granulated Sugar
Whisk above ingredients together and place into mixing bowl with dough hook
attachment. Add:
Sour Dough mix from yesterday
1 ½ ounces Salt
2 ounces Dill Seed
5 lb. Bread Flour
Develop for 8 minutes, cover and let rise 90 minutes. Cut into rolls, Baguettes
or loaves and bake accordingly.
9. Whole Wheat Bread
2 ½ ounces Fresh Compressed Yeast
1 quart tepid Water
7 ½ cups Bread Flour
4 ½ cups Whole Wheat Flour
1 ¾ ounces Salt
1 ½ ounces Malt
2 ½ ounces Sweet Unsalted Butter, softened
Whisk together water, salt, malt and yeast. Place into mixing bowl with dough
hook and add flours. Add butter. Develop for 6-8 minutes, no more. Let rise,
covered for 90 minutes. Cut into desired fashions and bake accordingly.
Gid's Culinary and Pastry Cookbook 90
BREADS & PIE DOUGH
10. Pizza Dough
1 quart tepid Water
1 ounce Fresh Compressed Yeast
1 tablespoon Granulated Sugar
1 tablespoon Salt
1 tablespoon Vegetable Oil
3 quarts Bread Flour
Whisk together yeast, water, sugar, salt and oil. Place into mixing bowl with
dough hook attachment and add flour. Develop for 8 minutes, let rise covered for
2 hours, then punch down and scale into appropriate sizes for your pizzas. After
shaped and flattened, smooth and evenly, you may add pizza toppings. Bake
quickly in HOT oven until crust is crispy and ingredients melted. Remove and
cool 5-8 minutes, cut and serve.
11. Hard Rolls
2 quarts tepid Water
4 ounces Fresh Compressed Yeast
2 ounces Salt
7 lb. Bread Flour
Whisk together water, yeast and salt. Place into mixing bowl with dough hook
attachment and add flour. Develop for 8 minutes. Let rise covered for 2 hours.
Cut and scale into 2 ounces each. Roll and form. Let final proof occur, egg
wash gently and cook on the papered , cornmeal dusted pans at 400°F for 20-30
minutes.
12. Hamburger Buns
1 quart tepid Water
1 ½ ounces Fresh Compressed Yeast
6 ounces Granulated Sugar
1 ½ ounces Salt
1 cup Whole Eggs
1 cup Vegetable Oil
5 lb. Bread Flour
Sesame Seeds (to coat after eggwashing tops of rolls during
final proof)
Whisk together water, yeast, sugar, oil and salt. Place into mixing bowl with
dough hook attachment and add flour and eggs. Develop for 8 minutes at 2nd
speed and then let rise covered for 2 hours. Cut into 5 ounces pieces and shape
into rolls, place onto parchment lined, sesame seed dusted pans, coat with
eggwash and sprinkle sesame seeds on top. Bake at 375°F for approximately 25-
30 minutes or until when bottom of roll, tapped lightly, sounds hollow. Cool
thoroughly before cutting and serving.
Gid's Culinary and Pastry Cookbook 91
BREADS & PIE DOUGH
13. Pot Pie Dough
4 cups All Purpose Flour
½ lb. Sweet Unsalted Butter, softened or cut into ½ inch cubes
1 teaspoon Salt
1 cup Water
Place all ingredients into mixing bowl with dough hook attachment and combine
well until smooth and slightly elastic in nature. Cut into desired sizes. Bake
accordingly to a pot pie recipe.
14. Flaky Pastry(Tart Shells)
1 lb. 12 ounces Sweet Unsalted Butter cut into 3/8 inch cubes
and very cold
1 lb. All Purpose Flour
1 lb. "00" Flour(non-rising Cake Flour)
Pinch Salt
½ cup Granulated Sugar
2 teaspoons Vanilla Extract
Zest of 1 Lemon & Zest of 1 Orange
1/2 cup Cold Water
Combine sugar, salt, zest and flours in mixing bowl with Paddle attachment.
Blend well. Add all butter and combine well; Still crumbly, but not congealed,
add vanilla and cold water and continue mixing until dough pulls together and
the butter is almost out of sight. If mixed correctly in this fashion, the dough
will be quite flaky when baked for tarts or tartlettes.
Gid's Culinary and Pastry Cookbook 92
BREADS & PIE DOUGH
15. Short Dough #1 &2
#1
1 lb. Sweet Unsalted Butter, cold, cut into ½ pieces
½ lb. Granulated Sugar
1 ½ lb. All Purpose Flour
4 Whole Eggs
Vanilla Extract and Lemon Zest are optional
Combine all ingredients in mixing bowl with paddle attachment and blend until
the butter just becomes out of sight. Portion into approximately 9 ounce pieces
and press flat and round between 2 sheets of plastic wrap no more than ¼ inch
thick. Chill for later use.
#2(less Butter, has eggs)
2 lb. 3 ½ ounces "00" Flour
1 lb. 2 ounces Sweet Unsalted Butter, cold, cut into ½ inch
cubes
2 ounces Granulated Sugar
3/8 ounce Salt
2 Whole Eggs
7 ounces Cold Water
Combine flour, butter, sugar and salt in mixing bowl with paddle attachment.
Blend well, but not until congealed; Should be still crumbly in nature. Then add
eggs and cold water and continue mixing until butter is just out of sight. Put
away as in recipe #1.
16. Salt Dough
500 grams "00" Flour
250 grams Sweet Unsalted Butter, cold, cut into ½ inch cubes
90 grams Salt
125 grams cold Water
Combine flour, butter and salt in mixing bowl with paddle attachment. Blend
well, but not until congealed. Add water, and continue mixing until butter is just
out of sight. Reserve chilled. This recipe is used for tartelette shells and
barquette molds for hot canapés and savory pastries.
Gid's Culinary and Pastry Cookbook 93
BREADS & PIE DOUGH
17. Croissant Dough
1 kilogram All Purpose Flour
20 grams Salt
110 grams Granulated Sugar
100 grams softened Sweet Unsalted Butter
35 grams Fresh Compressed Yeast
550 grams Whole Milk
Warm milk to room temperature and whisk in yeast. Place into mixing bowl
with Paddle. Add flour, salt, sugar and butter and mix well until all ingredients
are incorporated. Chill.
1000 grams Sweet Unsalted Butter
7 ounces All Purpose Flour
Blend butter and flour until softened and thoroughly combined.
Take chilled dough and roll out into a rectangular piece. Place slightly chilled
butter and place Half Dollar sized globs throughout the rectangular shape. Fold
1/3rd
of dough over to the left covering the middle section. Then fold the other
1/3rd
over to the right covering the middle section. Gently roll to adhere slightly
layers together with the rolling pin. Chill for one hour.
Later: Roll out dough into another rectangle and fold leaves over like a book
again, except that this time you do not have to put the butter in it. Seal and chill.
Do this 7 times.
After: Cut neatly, against the fold, a piece of the whole, and roll out into a
rectangular piece, very long, narrow & even. (4 feet by 6 inches by 3/8 inch
thick)
Cut with pizza cutter triangles (2 long sides even, bottom length the same for
all.)
All triangles must be the same. Roll up like a crescent and pull corners together
and pinch them. Freeze. Eggwash and bake at 425°F for 25 minutes. Golden
brown, but not burned.
18. Pate Brisee
6 cups All Purpose Flour
15 ounces Sweet Unsalted Butter, cold, cut into ½ inch cubes
6 ounces Cold Water
Pinch Salt
Pinch Cinnamon
Place flour, butter, cinnamon and salt into mixing bowl with paddle and blend
well, but not until congealed. Add water and mix until butter is just out of
sight. Chill between 2 layers of saran wrap in a round disc shape and reserve
for pies at another time.
Gid's Culinary and Pastry Cookbook 94
BREADS & PIE DOUGH
19. Linzer Dough
#1
5 cups ground Almonds
5 cups ground Pecans
6 cups Granulated Sugar
Pinch Salt
1 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
12 cups All Purpose Flour
3 lb. Sweet Unsalted Butter
12 Egg Yolks
Combine all ingredients, excluding the eggs, in mixing bowl with paddle
attachment. Add eggs just after butter begins to disappear. Chill as in previous.
#2
3 cups ground Almonds
3 cups ground Pecans
2 teaspoon ground Cinnamon
½ teaspoon ground Mace
½ teaspoon ground Cloves
5 lb. Sweet Unsalted Butter, cold, cut into ½ inch cubes
3 cups Granulated Sugar
Zest of 3 Lemons
Zest of 3 Oranges
3 lb. "00" Flour
4 lb. All Purpose Flour
½ cup Cold Water
1 tablespoon Vanilla Extract
Combine all ingredients in mixing bowl with paddle attachment excepting the
water and vanilla, and blend well until the ingredients are well incorporated.
Add water and vanilla and mix until butter just disappears. Chill as in previous
recipes.
20. Quiche Crust
1 lb. 8 ounces All Purpose Flour
8 ounces Sweet Unsalted Butter
1 cup Cold Water
Blend all ingredients well in cuisinart processor until just combined. Chill,
roll out into pie tins, chill again. Prebake halfway and cool. Add quiche filling
and bake in hot oven until done.
Gid's Culinary and Pastry Cookbook 97
SPONGE CAKES & PASTRY
B. Sponge Cakes & Pastry
1. Puff Pastry Dough
3 lb. 5 ounces All Purpose Flour
7 ½ teaspoons Salt
5 1/8th
cup Water
FAT MIXTURE:
3 lb. Sweet Unsalted Butter
15 ounces All Purpose Flour
Combine flour, salt and water in mixing bowl with paddle attachment and blend
well. Refrigerate on floured pan covered with damp towels for at least 1-2
hours. Blend butter and flour well in mixing bowl with paddle attachment. Chill
to exactly the same consistency as the dough mixture. Take chilled dough and
roll out into a rectangular piece. Place slightly chilled fat mixture and place Half
Dollar sized globs throughout the rectangular shape. Fold 1/3rd
of dough over to
the left covering the middle section. Then fold the other 1/3rd
over to the right
covering the middle section. Gently roll to adhere slightly layers together with
the rolling pin. Chill for one hour.
Later: Roll out dough into another rectangle and fold leaves over like a book
again, except that this time you do not have to put the fat mixture in it. Seal and
chill. Do this 7 times. Roll out into ¼ inch sheets and freeze in layers separated
with wax paper. Use in sheets for recipes calling for puff pastry.
Keep frozen. When using dough, it must never get hot. Always cook from
frozen state.
2. Roulade #1 & 2
#1
1 pint Whole Eggs
1 lb. Granulated Sugar
¼ ounce Salt
¼ ounce Lemon Extract
13 ounces sifted Cake Flour
¾ ounce sifted Baking Powder
1 ounce sifted Dried Milk Powder
4 ounces Hot tap water
Whip eggs, sugar, salt and lemon extract in large mixing bowl until stiff peaks
form. Fold in sifted flour, baking powder and milk powder. Fold in hot water as
well. Spread thinly, about ¼ inch, on parchment paper lined pan, previously
buttered so that the paper will stay in place as you spread it evenly on the pan.
Bake immediately in 360°F - 375°F oven. Should cook in less than 10 minutes.
Must be evenly cooked, not brown nice amber color. Flip over onto sugar lined
parchment paper and remove other paper that it was baked on. Spread preserves
evenly and thinly over entire piece and roll tightly using paper as a tightening
roller device. Freeze. After frozen it may be glazed &decorated.
Gid's Culinary and Pastry Cookbook 98
SPONGE CAKES & PASTRY
Roulade #2
3 large Eggs
1 Egg Yolk
½ cup Granulated Sugar
¼ teaspoon Vanilla Extract
½ cup All Purpose Flour
1 ounce melted, cooled but not solidified, Sweet Butter
Whip eggs, sugar and vanilla in mixing bowl until stiff peaks form. Fold in
sifted flour and melted butter. Follow procedure above exactly except bake at
330°F for 11-13 minutes.
3. Vanilla Genoise &1, 2 & 3
#1
6 Whole Eggs
1 cup Granulated Sugar
1 pinch Salt
1 1/8th
cup All Purpose Flour
Heat eggs and sugar in stainless steel mixing bowl slowly over pot of steaming
water on low heat until about 95°F. Use a wire hand whisk for this process.
Remove from heat and place bowl onto machine and continue the whipping
process until stiff peaks form. Fold in sifted flour and salt gently and evenly and
then place into buttered and flour cake pans or sheet pans and bake accordingly.
350°F for cakes and 400°F for sheet pans. Cakes cook longer around thirty
minutes, whereas sheetpans cook in less than 10 minutes. Genoise is done when
touched lightly no dent is made and it springs back upon touch. Cool 5-10
minutes and invert onto sugared parchment paper to cool. Invert again and peel
off the darkened part of the cake. This is very chewy and eggy; it should be
discarded. When cool, wrap tightly and freeze up to 1 month or refrigerate up to
one week. This is a basic yellow sponge cake.
#2(2 8 inch rounds)
7 Whole Eggs
1 cup Granulated Sugar
½ teaspoon Vanilla Extract
1 ¾ cups All Purpose Flour
4 ½ tablespoons Sweet Unsalted Butter
Follow procedure above with the following differences. Insert Vanilla in eggs
and sugar. Add cooled, melted butter after folding in the flour.
#3(2 8 inch rounds) Same Procedure
6 Whole Eggs
¾ cup Granulate Sugar
½ teaspoon Vanilla Extract
1 cup All Purpose Flour
3 ounces Sweet Unsalted Butter, melted.
Gid's Culinary and Pastry Cookbook 99
SPONGE CAKES & PASTRY
4. Chocolate Genoise
(2 8 inch rounds)
6 Whole Eggs
1 cup Granulated Sugar
¾ teaspoon Salt
1 ½ teaspoon Vanilla Extract
2/3rd
cup All Purpose Flour
1/3rd
cup Cocoa Powder
3 ounces melted Sweet Unsalted Butter
Whisk in mixing bowl over pot of steaming water on low heat the eggs, sugar,
salt and vanilla until warm but not hot. Place onto mixing machine and continue
to whip until stiff peaks form. Sift together cocoa and flour and fold into egg
mixture. Fold in melted butter. Bake at 365°F for 10 - 15 minutes or until
done. It should spring back when touched with finger; not create an impression.
Cool 10 minutes and invert onto sugared parchment paper; invert again and peel
eggy layer off. Refrigerate for one week or freeze for up to one month. This
cake is designed for layer cake recipes.
5. Pate Choux # 1, 2 & 3
#1
4 ounces Whole Milk
4 ounces Water
4 ounces Sweet Unsalted Butter
½ ounce Granulated Sugar
¼ ounce Salt
6 ounces All Purpose Flour
8 ounces Whole Eggs ( approximately 5 eggs)
#2
4 ounces Whole Milk
4 ounces Water
¾ teaspoon Salt
1 teaspoon Granulated Sugar
3 ½ ounces Sweet Unsalted Butter
1 cup All Purpose Flour
8 ounces Whole eggs
#3
1 cup Water
¼ ounce Salt
4 ounces Sweet Unsalted Butter
6 ounces Bread Flour
5 Whole Eggs
Gid's Culinary and Pastry Cookbook 100
SPONGE CAKES & PASTRY
PATE CHOUX (continued)
All recipes above have the same procedure. Preheat oven to 425°F. Bring to a
boil in pot milk, water, butter, sugar and salt, where applicable. After the butter
is dissolved, add flour and continue to cook over low heat stirring with a wooden
spoon for 3 minutes. Remove to mixing bowl and with the paddle attachment
blend adding eggs slowly, one at a time until all are added.
Place this mixture into a piping bag and using a plain tip form puffs or eclairs on
a parchment paper lined pan. This takes practice for uniformity and nice round
shapes. Bake immediately, after 10 minutes reduce temperature to 375°f and
continue to bake for another 30-45 minutes. Do Not Open Oven for the first 35
minutes of baking; this will cause a collapse. After they are set tap the bottom
of one ; it should have a hollow knocking sound when ready. Turn off oven and
let dry out for another hour inside before removing. When completely cool,
these may be filled with pastry cream, mocha cream, chocolate cream or other
lovely fillings.
6. Frangipane
7 ounces Almond Paste
3 ounces Sweet Unsalted Butter
7 ounces Granulated Sugar
4 ounces Primex Shortening
4 Whole Eggs
1 ounce Cornstarch
Using mixing bowl with paddle attachment, blend well almond paste with sugar.
Add in stages soft butter and shortening until uniformly mixed. Add eggs one at
a time until incorporated. Add sifted cornstarch. Bake on non- stick cookie
sheet at 385°F until done. It should spring back when touched. A ¼ inch sheet
should cook in less than 10 minutes. Invert onto sugar lined parchment paper and
cool. Remove eggy crust using your fingers. These almond sponge cake is used
primarily for petit four; which is miniature(1 inch x 1 inch) 2 layer cakes filled in
between with raspberry preserves usually and chilled. They are then glazed with
white fondant icing or chocolate icing. Decorations of stripes or buttercream
roses are then made on top.
Gid's Culinary and Pastry Cookbook 101
SPONGE CAKES & PASTRY
7. Marzipan
1 lb. 4 ounces Almond Paste
2 ounces Corn Syrup
1 lb. 6 ounces Confectionery Sugar
½ ounce Cornstarch
2 Egg Whites (variable)
½ teaspoon Vanilla Extract
¼ teaspoon Rum Extract
Using mixing bowl with paddle attachment, blend almond paste with a little bit
of the egg whites to soften it. Sift sugar and cornstarch together and add to
almond paste being sure to incorporate smoothly and evenly. Add corn syrup
and remaining egg whites and mix smooth. Add vanilla and rum extracts. This
preparation may be colored in separate blocks wrapped in a damp towel, tightly
sealed with plastic and placed in an airtight container. If stored correctly will
last for months. Uses include little marzipan figures, topping for layer cakes or
petit four, plaques for salutations or greetings on cakes. It is basically a medium
for decoration and taste.
8. Almond Sponge Cakes
2 9x12 cookie sheets
12 ounces Almond Paste
8 ounces Whole Eggs
1 lb. Granulated Sugar
¾ teaspoon Salt
8 ounces Whole Eggs
8 ounces Egg Yolks
14 ½ ounces Cake Flour
In mixing bowl with paddle attachment blend the almond paste with the 1st 8
ounces whole eggs. Add these eggs gradually in order to create a soft smooth
paste.
Warm the sugar, salt and the other whole eggs and yolks over a double boiler
using a wire whisk. Do not warm over body temperature(~98.6°F). Transfer this
to mixer and whip until thick peaks form, maybe 10 minutes. Add almond
mixture to these eggs slowly and whip at medium speed until incorporated. Fold
in sifted cake flour and bake on the lined cookie sheets in a preheated 345°F -
360°F oven. Cook until it just springs back to the touch. Remember to cool on a
sugared parchment paper and remove the eggy layer. This is for layer cakes
perhaps filled with a creme Chantilly and preserves. Creme Chantilly, for those
not familiar with this term is a pastry cream lightened with a little whipped
cream.
Gid's Culinary and Pastry Cookbook 102
SPONGE CAKES & PASTRY
9. Biscuits
4 cups All Purpose Flour
2 tablespoons Baking Powder
2 teaspoon Salt
½ cup Shortening
2 cups Whole Milk
Combine all dry ingredients on wooden or marble tabletop and cut shortening
into the dry ingredients until the shortening is reduced to pea sized balls. Form a
well and add all milk. Mix with hands using flour to keep from sticking to hands
and table. Do not mix too much; only until it is all incorporated well. Roll out to
½ inch thickness and use 3 inch cutter to form biscuits. Place on buttered and
floured cookie sheet and bake at 375°F until done .
Gid's Culinary and Pastry Cookbook 105
CAKES
C. Cakes
1. Frangelica Cheesecake
(1 12" pan)
1 ½ lb. Cream Cheese
1 pint Sour Cream
½ ounce Vanilla Extract
1 ounce Frangelica Liqueur(1 ounce Lemon Juice may be
substituted)
1 cup Granulated Sugar
6 Egg Yolks
6 whipped Egg Whites
1/2 cup ground toasted Hazelnuts(Garnish)
Use paddle to blend cream cheese and sugar. Add sour cream. Blend well. Add
flour. Blend well. Combine yolks with vanilla and Frangelica (or lemon juice)
and add slowly to cheese mixture being sure to scrape down sides and bottom
and blend well to a smooth and even consistency. Fold in whipped egg whites.
Bake at 275°F for 75 minutes or until just set. Don't forget to use the hot water
bath up to the side of the pan when baking. Chill and serve.
2. Ricotta Cheesecake #1
4 ½ lb. Ricotta
18 Whole Eggs
2 cups Granulated Sugar
1 tablespoon Vanilla Extract
2 tablespoons Amaretto
Blend with paddle the Ricotta and sugar. Add eggs mixed with Vanilla and
Amaretto slowly to the cheese mixture until it is combined well, smooth and
evenly mixed. Pour into buttered pans and bake in hot water bath for 2 hours at
200°F. Chill and serve.
3. Ricotta Cheesecake #2
3 lb. Ricotta
2 cups Granulated Sugar
4 tablespoon all-purpose Flour
2 teaspoon Vanilla Extract
12 Whole Eggs
2 cups Heavy Cream
Blend cheese flour sugar and vanilla in food processor well for 3 minutes. Add
eggs, then cream. Pour into buttered pans and bake in hot water bath for 3 hours
at 175°F . Or, for dryer fluffier cheesecake, bake at 350°F for 1 hour and 15
minutes then turn oven off for one hour more before removing. Chill and serve.
Gid's Culinary and Pastry Cookbook 106
CAKES
4. Blueberry Cheesecake
3 lb. Cream Cheese
1 lb. Confectionery Sugar
6 ounces Sour Cream
1 tablespoon Vanilla Extract
Zest of four Lemons
10 Whole Eggs
Blend well the cream cheese and sugar. Add sour cream. Add vanilla and
lemon zest. Be sure it is blended well, smooth and even. Add eggs and
combine. Pour into 2 buttered, graham cracker crumbed 8" pans and bake
slowly in hot water bath until set.
Gid's Culinary and Pastry Cookbook 107
CAKES
5. Sour Cream Apple Pie
2 Pies
CRUST:
4 cups all-purpose Flour
½ cup Granulated Sugar
5 ounces sweet unsalted Butter
½ tablespoon Cinnamon
½ tablespoon Salt
4 ounces Apple Juice
2 ½ ounce Crisco Shortening
Combine flour, sugar, cinnamon and salt in mixing bowl with paddle attachment.
Add cold Butter and shortening and blend until crumbly. Add juice until dough
is just seized together. Do Not Overmix. Portion into approximately 14 ounce
circles ¼ " thick and chill each between 2 layers of plastic film. This will make
the rolling out simple when pies are assembled.
FILLING:
15-20 Granny Smith Apple peeled, cored and cut into 6
wedges.
½ cup Granulated Sugar
1/8 cup Cornstarch
½ cup all-purpose Flour
½ pint Sour Cream
1 Whole Egg
1 Egg White
1 teaspoon Vanilla Extract
1 teaspoon Apple Liqueur
Mix sugar with cornstarch and flour well. Add apples. Mix sour cream with
eggs, vanilla and liqueur. Combine all together now.
ASSEMBLY:
Prepare buttered and floured 9" deep dish pie pans with an 3/16" rolled out
dough on bottom. Place a high amount of filling inside. Or, distribute evenly
among both pies. Roll out top and put in place. Flute or crimp eggwash brushed
edges to seal thoroughly. Cut three small slits on top with very sharp paring
knife to allow steam to escape during baking. Dust with coarse sugar or just
eggwash tops. Bake at 375°F for about 1 hour and 15 minutes. You may have to
lower temperature if it looks like it is starting to get too dark.
Gid's Culinary and Pastry Cookbook 108
CAKES
6. Mississippi Mudcake
30 ounces Bittersweet Chocolate chopped
3 lb. Sweet unsalted Butter cut in cubes ½"
1 cup Wild Turkey Bourbon
1 Tablespoon Vanilla Extract
10 cups Expresso or 1 standard restaurant sized coffee pot
10 cups Granulated Sugar
12 cups all-purpose Flour
1 Tablespoon Salt
1 Tablespoon Baking Soda
12 Whole eggs
4 Buttered Bundt Pans
Melt chocolate, butter, bourbon, Expresso and vanilla together over hot water
bath.
Whip on 2nd
speed for 7 minutes. Add salt and baking soda to flour and sift
together. Change to 1st speed and alternatively add sugar, eggs and flour until it
is incorporated well. Whip 3rd
speed for 5 minutes. Bake for 15 minutes with fan
on then 10 minutes more with fan off at 350°F. Cool for 10-15 minutes or until
set but not completely cool. Invert on tray and hope it comes out in one piece.
Gid's Culinary and Pastry Cookbook 109
CAKES
7. Tennessee Black Bottom Pie
PASTRY SHELL:
2 cups all-purpose Flour
6 ounces cold sweet unsalted Butter cut in ¼" cubes
7 ½ ounces chopped , then melted bittersweet Chocolate
1 ½ teaspoon Granulated Sugar
Pinch Salt
In food processor ground finely butter and flour. Add sugar and salt into melted
chocolate and stir well. Add chocolate to butter and flour in food processor and
mix just until uniform. Portion to 14 ounce pieces and roll out between wax
paper.
Unmask into buttered, 10" fluted 1" high pan with removable bottom. Bake 10
minutes at 350°F. Do not burn. Watch carefully. Do not overbake. This will
not be baked again. Do not underbake. Cool.
CHOCOLATE FILLING:
7 ½ ounce chopped fine Bittersweet Chocolate
3/8 cup Granulated Sugar
6 ounce Heavy Cream
Boil cream with sugar and pour over chocolate. Whisk well and spread evenly
among the pre-cooked pie shells. Cool.
CUSTARD FILLING:
3 cups Half and Half
½ cup Granulated Sugar
2 tablespoons Cornstarch
¼ ounce Salt
9 Egg Yolks
1 ½ teaspoon Knox Unflavored Gelatin
7 ½ teaspoons Wild Turkey
6 whipped Egg Whites
1 cup whipped, not too stiff, Heavy Cream
Heat half and half. Combine salt, sugar and cornstarch and add to half and half.
Cook 2 minutes. Add a little of this liquid, bit by bit into the egg yolks so as not
to curdle them. Cook 1 minute more. Stir constantly during these procedures.
Dilute gelatin with a little cold water and warm it slightly to activate it. It must
be liquid enough to disperse evenly into this egg mixture. It cannot be to dry or
it will lump. Add this to the egg mixture along with bourbon. Strain through a
sieve. Cool over ice bath, stirring constantly. Meanwhile whip egg whites to
soft peak. Fold in well whites then whipped cream. Combine well. Pour over
crusts. Chill 2-3 hours. Remove from pans and decorate with shaved chocolate.
Gid's Culinary and Pastry Cookbook 110
CAKES
8. Death By Chocolate
2 8" Cakes
CRUST:
4 ounce sweet unsalted Butter
2/3 cup Cocoa
2/3 cup Granulated Sugar
2 cups all-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
2 Whole Eggs
Excluding the eggs, mix all the above in food processor until crumbly. Add
eggs.
Press crust flat and evenly into cardboard circled springform pan bottoms. Bake
5 minutes at 375°F until set.
FILLING #1:
3 lb. Bittersweet Chocolate, chopped
3 cups Heavy Cream
3 ounce Gran Marnier
Combine cream and chocolate and melt slowly over low heat. Add Gran
Marnier.
Whip in mixing bowl until smooth, cool and creamy. Pace evenly over crusts.
Chill.
FILLING #2:
2 lb. Bittersweet Chocolate, chopped
1 ½ cups Heavy Cream
1 teaspoon Vanilla Extract
Prepare exactly as above. Then place this over first layer of firmed chocolate.
Chill thoroughly. Remove from pans and garnish with cocoa or confectionery
sugar.
9. Dark Chocolate Cake
10 ounce Dark Chocolate, chopped
½ cup Coffee
½ lb. sweet unsalted Butter, cubed
5 ounce Granulated Sugar
6 Whole Eggs
2 ounce all-purpose Flour
Melt chocolate, coffee, butter and sugar over hot water bath. Place in mixing
bowl and begin to whip. Add eggs and flour and combine thoroughly. Bake
400°F until done.
Gid's Culinary and Pastry Cookbook 111
CAKES
10. Chocolate Soufflé Cake
24 ounces semi-sweet Chocolate, chopped
10 ounces Granulated Sugar
24 ounces sweet unsalted Butter, cubed
18 Egg Yolks
½ cup all-purpose Flour
18 Egg Whites
10 ounces Granulated Sugar
Melt chocolate, sugar and butter over hot water bath. Whisk egg yolks into this
mixture. Add flour. Whip egg whites in mixer on high speed and gradually
add sugar to this until whites are stiff. Add this to the other mixture. Bake at
400°F until set.
11. Fallen Chocolate Soufflé Cake
9 ounce bittersweet Chocolate, chopped
8 ounce sweet unsalted Butter, cubed
5 Whole Eggs
4 ounces Cornstarch
1 cup Granulated Sugar
Melt chocolate and butter over hot water bath. Combine first sugar with
cornstarch, then with cold eggs. Place all in mixer and whip 5 minutes until
uniform. Bake at 400°F until set.
Gid's Culinary and Pastry Cookbook 112
CAKES
12. Arqua's Chocolate Cake
#1
1 ½ lb. Semi Sweet Chocolate Chips
2 ounces soft Unsalted Butter
3/8 cup Soybean Oil
6 Egg Yolks
¼ cup Granulated Sugar
2 Tablespoons Water
6 Egg Whites
Prepare a 10 inch springform pan with butter and flour.
Melt chocolate, butter and oil slowly over hot water stirring occasionally until
just melted and of uniform consistency. Meanwhile, whip eggs, sugar and water
until stiff. Add egg yolk mixture to chocolate mixture and combine well. In the
meantime, whip egg whites until soft peaks form. Fold in egg whites now and
combine well. Bake at 375°F approximately 20 minutes until just set. Cool one
hour and then invert onto cake tray and let cool completely before garnishing
with confectionery sugar or chocolate curls.
#2
1 lb. Chopped Bittersweet Chocolate
½ lb. Sweet Unsalted Butter, cut in ½ inch cubes
6 Egg Yolks
1 cup Granulated Sugar
6 Egg Whites
Prepare pan as in above recipe.
Melt chocolate and butter as in above recipe.
Whipped stiffly egg yolks and sugar are then folded in thoroughly.
Whipped egg whites to soft peak are then folded in thoroughly.
Bake as above.
Serve as directed.
#3
1 lb. Chopped Bittersweet Chocolate
¼ lb. Sweet Unsalted Butter, cut into ½ inch cubes
8 Egg Yolks
1 cup Granulated Sugar
4 ounces Praline Paste of smooth, creamy consistency
8 Egg Whites
Prepare pan as in above recipe.
Melt butter and chocolate.
Whipped egg yolks and sugar are then combined well with praline paste.
Add yolk mixture to chocolate mixture.
Whip egg whites to soft peak. Fold in well to chocolate mixture.
Bake as above.
Garnish as above.
Gid's Culinary and Pastry Cookbook 113
CAKES
13. Caramel Walnut Torte
Dough:
1 3/8 cup All Purpose Flour
¼ cup Granulated Sugar
4 ounces Unsalted Sweet Butter
1 Egg Yolk
1/8 cup Heavy Cream
Blend well with paddle in mixing bowl. Press between two pieces of saran wrap
in a circular shape approximately 1/2 inch thick. Chill 1 hour. Remove from
refrigerator and let set until pliable. Roll out between plastic wrap until ¼ inch
thick. Remove top piece of plastic and flip over gently and in center of 12 inch
fluted ring mold with removable bottom. Be sure to butter and flour this in
advance. Bake at 350°F until cooked through. Do Not Overbake. Cool and set
aside.
Filling:
14 ounces Heavy Cream
7 ounces Sweet Unsalted Butter
1 Vanilla Bean, split
Heat to just below boiling and keep warm.
2 ½ cup Granulated Sugar
2 ½ cup Water
½ ounce Light Corn Syrup
Boil above until amber and leaves trail with spoon.
Add the following:
14 ounces Walnuts, broken pieces but not chopped
The warm cream mixture
Simmer now until reducing slowly to a very thick consistency.
Cool after pouring into prebaked shell.
Glaze:
4 ounces Bittersweet Chocolate
1 ½ ounces Sweet Unsalted Butter
½ ounce Light Corn Syrup
Melt the above slowly over hot water. Then add:
3 ounce water
¾ ounce Cognac
Glaze cooled tart with this mixture.
Cool and serve at room temperature.
Gid's Culinary and Pastry Cookbook 114
CAKES
14. Pumpkin Pie
#1
3 Whole Eggs, slightly beaten
1 cup Granulated Sugar
1 teaspoon Salt
½ cup Heavy Cream
3/8 teaspoon Ground Cinnamon
1/8 teaspoon of each: Ground Mace, Nutmeg, Allspice,
Cloves
2 cups Pumpkin, cooked and cooled; or canned
1 ½ cup scalded milk
Mix all dry ingredients first then add to eggs and cream. Add pumpkin, then
scalded milk. Bake in a frozen unbaked 9 inch pie shell at 400°F for 10
minutes, than at 350°F for an additional 20-25 minutes or until a toothpick
inserted in the center comes out clean.
#2
16 ounces Pumpkin, cooked and cooled; or canned
½ cup smooth Peanut Butter
¾ cup Dark Brown Sugar
3 Whole Eggs, slightly beaten
1 ¼ cup Half & Half
¼ cup Southern Comfort
2 teaspoon Vanilla Extract
½ teaspoon Nutmeg, ground
¼ teaspoon Salt
Blend well with paddle in mixer pumpkin, sugar, peanut butter, vanilla,
nutmeg and salt until of smooth consistency. Add eggs slowly, then Half &
Half and Southern Comfort. Bake exactly as in above recipe using the frozen
uncooked 9 inch pie shell until done.
Gid's Culinary and Pastry Cookbook 115
CAKES
15. Sweet Potato Pecan Tart
Spice Crust:
24 ounces All Purpose Flour
9 ounces Granulated Sugar
1 ½ teaspoon Salt
1 ½ teaspoon Baking Powder
1 ½ tablespoons Cinnamon
1 1/8 teaspoon Ground Cloves
1 1/8 teaspoon Ground Nutmeg
8 ounces Sweet Unsalted Butter
8 Whole Eggs
Combine all dry ingredients in mixing bowl with paddle. Add butter, cut into ½
inch cubes and continue to mix until crumbly. Add eggs and mix until just
incorporated. Chill in flat round 9 ounce pieces between 2 layers of plastic
wrap. After 1 hour you may roll out into an even circle and place into buttered
& floured pie tin. Chill again.
Sweet Potato Mixture:
24 ounces Sweet Potato, peeled, boiled and chopped coarsely
1 ½ cups Granulated Sugar
7/8 cup All Purpose Flour
3 Whole Eggs
1 cup Heavy Cream
8 ounces Sweet Unsalted Butter, melted
pinch Nutmeg
pinch Cinnamon
1/8 cup Brandy
Combine cooled sweet potato with dry ingredients in mixing bowl. Add eggs
slowly on low speed. Add cream in steady stream, then brandy. Add cooled
melted butter. Place into cold pie shell(s).
Pecan Mixture:
2 cups finely ground Pecans
2 ounces melted Sweet Unsalted Butter
½ cup Karo Light Corn Syrup
Blend all ingredients well and place on top of sweet potato mixture. Bake
at 350°F for approximately 40 minutes or until done.
Gid's Culinary and Pastry Cookbook 116
CAKES
16. Vanilla Bean Brownies
#1
8 Whole Eggs
1 ½ cups Granulated Sugar
8 ounces Light Brown Sugar
2 teaspoon Vanilla Extract
Whip on high speed above ingredients for 10 minutes.
Add:
2 cups broken, shelled Walnuts combined with:
1 ½ cups All Purpose Flour
½ teaspoon Salt
Meanwhile, melt:
12 ounces Sweet Chocolate chips or pieces.
8 ounces Sweet Unsalted Butter.
Add chocolate mixture, which was melted but not overly heated, to the mixing
bowl. Blend until incorporated. Place into buttered 3 inch rectangular pans and
bake at 350°F for 30 minutes. Do not overbake.
#2
10 Whole Eggs
½ lb. Light Brown Sugar
2 cups Granulated Sugar
2 teaspoon Vanilla Extract
2 ½ cups shelled, broken Walnuts
2 cups All Purpose Flour
15 ounces Sweet Chocolate chips or pieces
12 ounces Sweet Unsalted Butter
Follow procedure as outlined in recipe #1 exactly.
#3
13 Whole Eggs
3 lb. Confectionery Sugar
3 teaspoons Vanilla Extract
20 ounces shelled, broken Walnuts
19 ounces Bread Flour
7 ounces Bittersweet Chocolate
7 ounces Semi-Sweet Chocolate
28 ounces Sweet Unsalted Butter
Follow Brownie procedure as listed above.
Gid's Culinary and Pastry Cookbook 117
CAKES
17. Apple Spice Cake
1 cup "00" Flour
1 cup All Purpose Flour
2 cups Granulated Sugar
1 cup chopped Walnuts
1 teaspoon Cinnamon
¼ teaspoon Cloves
¼ teaspoon Nutmeg
pinch Salt
½ full rounded teaspoon Baking Soda
Combine in mixing bowl with paddle and blend well.
Add together:
1 cup Soybean Oil
2 large Granny Smith Apples, washed, unpeeled, cored ½"
cubed
2 Whole Eggs
1 cup soaked, drained Black Raisins
Blend until incorporated only and place into 10" springform pan which has
been buttered and floured previously. Bake at 325°F for 1 hour and 30
minutes or until toothpick comes out clean. Important: Do not open oven door
for the first hour of baking!
Gid's Culinary and Pastry Cookbook 118
CAKES
18. Orange Cake #1 & 2
#1
175 grams Sweet Unsalted Butter
175 grams Granulated Sugar
175 grams All Purpose Flour
pinch Baking Soda
3 Whole Eggs
Zest of 2 Orange Rinds
Juice of 2 Oranges
Cream butter and sugar in mixing bowl with a paddle attachment. Sift together
baking soda and flour and add alternatively with eggs to butter and sugar while
mixing on low speed. Add orange juice simultaneously as well so as to never
make the mixture to liquid or to dry while mixing. You may place the zest in
with the juice. Do not overmix. It should be light in consistency. Bake for 1
hour at 350°F. Use a buttered and floured Bundt pan for this one. Cool and
remove.
#2
8 ounces Sweet Unsalted Butter
6 ounces Granulated Sugar
4 Egg Yolks
2 Orange Zest
3 cups All Purpose Flour
2 ¼ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
½ cup Orange Juice
½ cup Sour Cream
4 Egg Whites
6 ounce Granulated Sugar
Cream butter and 1st sugar together in mixing bowl with paddle. Add 4 yolks
blended with zest of 2 oranges. Sift together flour, baking powder, baking soda,
and salt. Combine orange juice and sour cream. Add alternatively to mixing
bowl first with the dry ingredients then the wet. Be sure to add the dry
ingredients last. This alternating addition should be done in 1/3rd
units of
measure. Whip the 4 egg whites and gradually add the 2nd
sugar until stiff. Fold
in to the other mixture. Bake at 325°F until done. Use a buttered & floured
Bundt pan.
Glaze:
½ cup Orange Juice
¼ cup Granulated Sugar
¼ cup Grand Marnier
Combine and bring to boil and brush onto warm inverted cake until all liquid is
absorbed.
Gid's Culinary and Pastry Cookbook 123
COOKIES
D. Cookies
1. Tollhouse Cookies
#1
5 ½ ounces Sweet Unsalted Butter
5 ½ ounces Margarine
1 lb. Granulated Sugar
6 ounces Dark Brown Sugar
1 ½ teaspoon Salt
¾ teaspoon Baking Soda
Cream above ingredients together in mixing bowl with paddle. Add slowly:
2 fresh Whole Eggs
1 teaspoon Vanilla Extract
Then combine ingredients listed below and add. Do Not Overmix!
15 ounces All Purpose Flour
5 ounces chopped Nuts (Walnuts or Pecans)
18 ounces Semi-Sweet Chocolate Chips
Portion by tablespoons onto non-stick cookie sheet. Bake at 365° for 13-14
minutes.
#2
12 ounces Sweet Unsalted Butter
1 1/8 cup Granulated Sugar
1 1/8 cup Dark Brown Sugar
3 Whole Eggs
1 teaspoon Vanilla Extract
3 ½ cups All Purpose Flour
½ teaspoon Baking Soda
1 teaspoon Salt
1 ½ cups Walnuts
21 ounces Semi-Sweet Chocolate Chips
Follow procedure as above, excepting to sift salt and soda with flour prior to
adding to walnuts which is then added to mixture.
#3
1 lb. Sweet Unsalted Butter
1 1/3 ounces Dark Brown Sugar
1 2/3 cup Granulated Sugar
3 Whole Eggs
1 teaspoon Vanilla Extract
4 ½ cups All Purpose Flour
1 teaspoon Baking Soda
2 cups Walnut pieces
28 ounces Chopped small Semi-Sweet Chocolate pieces
Follow procedure exactly as in #2.
Gid's Culinary and Pastry Cookbook 124
COOKIES
2. Wafer Cookies
#1
8 ounces Sweet Unsalted Butter
8 ounces Granulated Sugar
3 ½ ounces All Purpose Flour
Zest of 2 Lemons
4 Egg Whites
Cream butter, sugar and lemon zest in mixing bowl with paddle attachment until
it becomes a pale color. Add flour and fold in with plastic spatula. Add
unwhipped egg whites and fold in as well. Chill. Preheat oven to 400°F. Using
a nonstick cookie sheet and a pastry bag with a ¼ inch plain tip, pipe into 1 inch
units evenly with at least 2 inches between each. Bake quickly being careful to
watch the edges to start to turn brown. Remove and gently lay over a ¾ inch
dowel while still warm to create a crescent shaped cookie. When completely
cool, store in an airtight container.
#2
8 ounces Sweet Unsalted Butter
8 ounces Confectionery Sugar
½ teaspoon Vanilla Extract
8 ounces All Purpose Flour
4 Egg Whites
Follow above procedure substituting vanilla for the lemon zest. Add vanilla
after butter and sugar is creamed but before the flour and eggs.
3. Tulips
1 lb. Granulated Sugar
4 ounces All Purpose Flour
8 Whole Eggs
1 lb. Shredded Coconut
Whip eggs and sugar together in mixing bowl. Gently fold in flour with plastic
spatula. Now fold in coconut. Chill. Preheat oven to 400°F. Using a nonstick
cookie sheet, portion batter into 1 tablespoon units leaving 6 inches diameter
around each for spreading. Using a palette knife, create circular disks
approximately 1/16th
of an inch thick. Bake quickly being careful to watch the
edges to start to turn brown. Remove and gently lay over a Styrofoam coffee
cups while still warm to create a tulip shaped cookie. When completely cool,
store in an airtight container.
Gid's Culinary and Pastry Cookbook 125
COOKIES
4. Almond Chip Cookies
90 grams Dark Brown Sugar
45 grams Granulated Sugar
45 grams Sweet Unsalted Butter
45 grams Shortening
3 grams Salt
67 grams Whole Eggs
40 grams Whole Milk
3 grams Vanilla Extract
145 grams Cake Flour
1 ½ grams Baking Soda
160 grams Sliced Blanched Almonds
Cream butter, shortening, sugars and salt together in mixing bowl with paddle
attachment. Add eggs very slowly on low speed until incorporated. Sift together
baking soda and flour and alternatively add, in stages of three, together with the
milk and vanilla. Be sure to end with the flour. Add almonds. Chill. Using a 1
ounce ice cream scoop, portion onto non stick cookie pans, leaving 2 inches
circumference around each. Bake at 375°F until done. Remove from cookie
sheet as soon as they are cool enough to handle and let cool thoroughly. Store in
an airtight container.
5. Praline Cookies
#1
6 Whole Eggs
2 lb. Dark Brown Sugar
1 tablespoon Vanilla Extract
¼ cup Dark Rum
6 cups finely ground Pecans
1 cup All Purpose Flour
20 ounces melted Sweet Unsalted Butter
Whip together in mixer eggs, sugar, rum and vanilla until pale and fluffy.
Combine flour and pecans, then add to egg mix. Incorporate. Whisk in melted
butter. Chill well. Portion out onto cookie sheet and bake at 350°F until
flattened shape and crispiness appears. Remove from pan and cool.
#2
6 whole Eggs
6 cups Dark Brown Sugar
2 tablespoons Vanilla Extract
6 tablespoons Dark Rum
7 cups chopped Pecans
1 ½ cups All Purpose Flour
24 ounces melted Sweet Unsalted Butter
Follow procedure above exactly.
Gid's Culinary and Pastry Cookbook 126
COOKIES
6. My Own Pepperidge Farm Style Cookies
½ lb. Sweet Unsalted Butter
1 lb. Granulated Sugar
1 teaspoon Vanilla Extract
½ lb. Blanched Almond Flour
1 lb. Cake Flour
Zest of 1 Orange
2 Whipped Egg Whites
8 unwhipped Egg Whites
Cream butter, sugar and vanilla in mixing bowl with paddle attachment. Add the
egg yolks. Blend flours and zest, then add. Add 2 whipped egg whites, then 8
unwhipped egg whites. Should be a firm batter consistency. Pipe onto non-stick
cookie pans with a pastry bag fitted with a plain 3/8th
inch tip. They should be of
2 inch lengths by 3/8th
of an inch wide.. They will spread to about 1 inch wide
and 2 ½ inch long; space accordingly. Bake at 375°F for 10 - 15 minutes or until
the edges just start to turn brown. Cool just until you can remove from pan.
These cookies may be sandwiched together with preserves or chocolate glaze.
Decorate how you wish.
7. Butternut Squash Cookies
4 ounces Sweet Unsalted Butter
1 cup Granulated Sugar
¾ cup dry cooked Butternut Squash
1 ½ cup All Purpose Flour
1 ½ teaspoon Baking Powder
Cream butter and sugar in mixer with paddle attachment. Add cooked squash.
Sift together flour and baking powder. Quickly paddle in flour mixture. Pipe 1
inch rounds onto non-stick cookie sheets using a pastry bag fitted with a star tip.
Bake at 400°F for just 5-7 minutes. Do not brown.
8. Brutti ma Boni (ugly but good) Almond Cookies
6 Egg Whites
400 grams Granulated Sugar
500 grams finely chopped Whole Almonds
Begin to whip quickly egg whites in mixer with wire whisk. Add sugar slowly
and continue to whip until stiff. Add almonds. Place into heavy bottomed pan
over medium heat, cook, stirring constantly for approximately 20 minutes until
tight and a little darker in color. Using a tablespoon, spoon onto cookie sheets
in any fashion or shape as long as they are about the same weight. Bake
at 300°F for 7-12 minutes depending on the ovens calibration. These cookies
should be crunchy on the outside and chewy on the inside. Keeps well in sealed
container for weeks.
Gid's Culinary and Pastry Cookbook 127
COOKIES
9. Almond Biscotti
500 grams cake flour
600 grams All Purpose Flour
1000 grams Granulated Sugar
1 heaping, rounded tablespoon Baking Soda
2 tablespoons Whole Fennel Seeds
½ lb. Whole Almonds
½ lb. Sliced Blanched or Unblanched Almonds
2 ounces melted Sweet Unsalted Butter
6 ounces Sambuca Liqueur
1 tablespoon Almond Extract
8 Whole Eggs
Using 20 quart mixer fitted with paddle attachment, or otherwise huge bowl
wherein you may mix by hand, fill with flour, sugar, almonds, fennel and baking
soda. Blend well to distribute soda. Melt butter slowly, being careful not to
brown it. Remove from heat or flame and add Sambuca. Add this and almond
extract to the 8 slightly beaten eggs. Add these mixed liquids to dry ingredients
and mix well only to incorporate evenly. Place onto flour-dusted table and roll
into 1 inch circumference tubular shapes as wide as your cookie sheets will
allow. Fill your whole pan with these tubes being careful to leave about 2 inches
between each log. Eggwash thoroughly and place into 340°F oven for about 30
minutes or until golden brown and just firm to touch. Cool 20 minutes.
Separate logs with a utensil that won't harm your pan and remove with a spatula
and place onto a cutting board. Slice into ¼ inch widths on a bias and place onto
a pan, either flat side down. Toast in a 350°F oven for approximately 5 minutes
on the one side; then turn each cookie over and toast for another 5 minutes. Be
careful not to burn them now! Cool, and remove from pans. Place in airtight
container. These may be prepared well in advance.
10. Chocolate Biscotti
Vanilla Extract is substituted for Almond Extract.
8 ounces Coffee Liqueur is substituted for Sambuca.
Add ¾ cup Cocoa Powder.
Gid's Culinary and Pastry Cookbook 128
COOKIES
11. Muffins
#1 Zucchini Muffins
2 cups All Purpose Flour
½ teaspoon Salt
1 ½ tablespoons Baking Powder
1 tablespoon Granulated Sugar
1 ½ cup Whole Milk
1 Whole Egg
¼ cup Soybean Oil
1/3 cup Honey
1 cup Grated Zucchini
Combine all dry ingredients in mixing bowl with paddle attachment. Add egg,
zucchini, oil and honey. Add milk, using probably less then 1 ½ cups. Batter
should be rather firm, not to liquid. Bake in muffin tins at 350°F about 20
minutes or until done. Cool a few minutes then bang out of the Pammed muffin
trays.
#2 Zesty Muffins
400 grams Sweet Unsalted butter
400 grams Granulated Sugar
8 Egg Yolks
Zest of 1 Lemon
Zest of 1 Orange
2 teaspoons Vanilla Extract
2 lb. All Purpose Flour
2 teaspoons Baking Powder
Cream butter, sugar, zest and vanilla in mixing bowl fitted with paddle
attachment. Add egg yolks slowly until incorporated. Sift baking powder into
flour, then add all at once to mixer. Blend on low speed only to incorporate.
Bake at 375°F for approximately 20 minutes in Pammed muffin tins. Cool and
remove.
#3 Plain Muffins
12 ounces Sweet Unsalted Butter
2 cups Granulated Sugar
6 Whole Eggs
6 cups All Purpose Flour
2 tablespoon Baking Powder
1 teaspoon Salt
1 - 1 ½ cup Whole Milk
Cream butter and sugar. Add eggs slowly. Sift together dry ingredients and add
all at once. Add milk gradually. Do not make it to wet or too liquid.
Bake accordingly to muffin recipes above.
Gid's Culinary and Pastry Cookbook 129
COOKIES
#4 Corn Blueberry muffins
Follow recipe #3, however:
Omit Cinnamon
Decrease flour by 1 cup.
Add 2 cups Yellow Cornmeal
Add 3 cups Blueberries at the end.
#5 Apple muffins
Follow recipe #3, however:
Add 2-3 peeled, cored diced Granny Smith Apples
Add 1 ½ teaspoons Ground Nutmeg
Add 1 teaspoon Ground Cloves
Add 2 cups chopped Nuts(any kind)
Add 2 tablespoons Cinnamon
#6 Banana Muffins
Follow recipe #3, however:
Add 3 cups sliced Bananas
2 cups chopped Nuts(any kind)
2 tablespoons Cinnamon
Gid's Culinary and Pastry Cookbook 133
CREAMS, PUDDINGS & FILLINGS
E. Creams, Puddings & Fillings
1. Pastry Creams
#1 Cream Puff Filling
6 Egg Yolks
2 whole Eggs
1 cup Granulated Sugar
2 ounces sifted Cornstarch
1 tablespoon soft Sweet Unsalted Butter
2 teaspoons Vanilla Extract
#2 Tart Filling
1 pint Egg Yolks
14 ounces Granulated Sugar
6 ounces Cornstarch
2 ½ quarts Whole Milk
4 ounces Sweet Unsalted Butter, softened
1 Tablespoon Vanilla Extract
#3 Napoleon Filling
1 cup Egg Yolks
7 ounces Granulated Sugar
3 ounces Cornstarch
5 cups Whole Milk
2 ounces Sweet Unsalted Butter, softened
1 teaspoon Vanilla Extract
#4 Cakes & Pie Filling
1 Whole Egg
2 Egg Yolks
3 ounces Granulated Sugar
2 tablespoons Cornstarch
1 cup Whole Milk
1 ounce Sweet Unsalted Butter
1 teaspoon Vanilla Extract
#5 Puddings(Hint: add sliced Bananas and Banana Extract
for Banana Pudding)
10 Egg Yolks
5 ½ ounces Granulated Sugar
1 quart Whole Milk
2 ½ ounces Cornstarch
1 ½ ounces Sweet Unsalted Butter
1 tablespoon Vanilla Extract
Gid's Culinary and Pastry Cookbook 134
CREAMS, PUDDINGS & FILLINGS
Pastry Creams (Continued)
All the above pastry cream recipes have exactly the same procedure. First the eggs are
whisked together with the sugar and cornstarch. Then the milk is brought to a boil and
shut off immediately. (If you wish, you may infuse fresh vanilla beans at this point and
omit the extract later.) The eggs and sugar is now heated gently using a whisk over a
double boiler. When the eggs become warm to the touch you may add the milk.(Be sure
the bowl is at least four times larger than the quantity of the eggs to allow for expansion)
Continue to whisk rapidly without stopping until the cream becomes thick. (5 - 10
minutes) Remove from heat and continue to whisk and add the butter and vanilla. Whisk
until cold in an ice bath. Stores in refrigerated covered for 3-4 days.
2. Ganache
#1
2 cups Heavy Cream
2 ½ ounces Sweet Unsalted Butter
1 lb. White Chocolate
1 lb. Semi - Sweet Chocolate
#2
1 ½ cups Heavy Cream
18 ounces Semi - Sweet Chocolate
Cut chocolate into small pieces or use chips. Heat cream to boil, including
butter in #1, and then pour over chocolate in stainless steel bowl. May be used
as a glaze at this point. Next, as a filling, the mixture should be whipped
constantly by hand until it is lighter in color and density. Now it may be used as
a filling. In addition, for use as truffles, the chocolate may be flavored with
Gran Marnier and then piped out into kisses and frozen. The roll these in hands
into ball shapes. Freeze again. Now roll in cocoa or dip into tempered
chocolate (86°F) and toss with a fork to create spiny edges over a ¼ inch
gridscreen. Cool and store at room temperature.
3. Lemon Cream
7 Whole Eggs
6 ounces Granulated Sugar
½ ounce Cornstarch
10 ounces Whole Milk
3 ounces Fresh Squeezed Lemon Juice
Heat some of the sugar with all of the milk to boil. Combine cornstarch and
remaining sugar. Add these two to the beaten eggs. Now add the lemon juice.
Add this now to the milk and cook over a double boiler until it thickens. Cool
rapidly in an ice bath. For use as a filling in a flaky pastry tart shell. (Fill fully
cooked tart shell when cream is still hot, however.) Garnish with candied
lemons.
Gid's Culinary and Pastry Cookbook 135
CREAMS, PUDDINGS & FILLINGS
4. Buttercream
Italian Buttercream:
10 ounces Egg Whites
1 cup Granulated Sugar
1 lb. Sweet Unsalted Butter, softened
Heat over double boiler the sugar and egg whites until steaming hot. Be sure to
constantly whisk this during this process. Remove to a mixing bowl with a
whisk attachment and whip until stiff. At this time toss the butter in pieces and
continue to whip until smooth and creamy. May be flavored at this time or
colored. Stores at room temperature overnight or refrigerate for up to 1 month.
After refrigerated it must be re-whipped in order to use properly.
American Chocolate Buttercream:
4 Egg Whites
1 ½ cups Confectionery Sugar
½ lb. Sweet Unsalted Butter, softened
½ teaspoon Vanilla Extract
2 teaspoons Instant Coffee
2 teaspoons Hot Water
4 ounces Semi - Sweet Chocolate Chips
2 tablespoons Dark Rum
Heat egg whites and sugar over a double boiler until steaming. Place onto mixer
and whip at high speed until stiff. Add softened butter and continue to whip
until smooth and creamy. Add vanilla. Melt chocolate slowly and add instant
coffee, hot water and rum. Add this to buttercream and whip well. Stores at
room temperature well for 1-2 days or refrigerate up to one month. Must be
brought to room temperature and whipped prior for use as icing.
5. Brown Butter Filling
10 ounces Sweet Unsalted Butter
2 Vanilla Beans, split and scraped
5 Whole Eggs
1 cup Granulated Sugar
Zest of 1 Orange
7 ounces All Purpose Flour
In a heavy bottomed pan brown butter and vanilla beans until hazelnut
colored.(Brown, but not burned. )Whip the eggs, sugar and orange zest until
pale, light and fluffy. Add the browned butter to this. Be sure to remove the
stems of the vanilla beans. Whip together well. Add the flour. Refrigerate. This
mixture is spread on the bottom of half - baked flaky pastry shells and is cooked
until it is done. Especially wonderful with fresh raspberries on top after baking.
Gid's Culinary and Pastry Cookbook 136
CREAMS, PUDDINGS & FILLINGS
6. Almond Tart Filling
8 ounces Sweet Unsalted Butter
8 ounces Granulated Sugar
5 Whole Eggs
1 lb. Blanched Almond Flour
Cream the butter and sugar in mixing bowl until pale. Add eggs one by one until
incorporated. Add almond flour. This is applied to a half - baked flaky pastry
shell and cooked until done. Also great to top with fresh Raspberries.
7. Tapioca Pudding
7 1/3rd
cups Whole Milk
13 1/3rd
ounces Granulated Sugar
2 Whole Eggs
5 1/3rd
ounces Tapioca
5 1/3rd
ounces Whole Milk
1 tablespoon Vanilla Extract
Boil 1st milk with sugar. Combine eggs tapioca, 2
nd milk and vanilla and blend
well. Place a little of the hot milk into the tapioca to temper it and increase the
temperature so that when combined it won't curdle. Combine all and cook 10
minutes over low heat. Cool over ice bath whisking rapidly and portion into
parfait glasses. Serve topped with whipped cream and raspberry sauce.
8. Rice Pudding
1 cup Uncle Ben's Rice
3 cups Whole Milk
Zest of 1 Lemon
1 Vanilla Bean, split and scraped
1 cup Granulated Sugar
5 ounces Sweet Unsalted Butter
1 ¼ tablespoons Knox Unflavored Gelatin
½ cup Raisins
5 Egg Yolks
2 cups whipped softly Heavy Cream
Cook the rice in an excessive amount of water all the way and strain. Add to
this a hot mixture of milk, sugar, zest and vanilla bean, stem removed which has
simmered for 20 minutes to extract the vanilla bean and zest flavors. Add now
the butter. Add the gelatin which has been added to 2 ounces cold water and then
heated gently stirring constantly so the gelatin doesn't get lumpy or gluey. Add
the raisins and the egg yolks. Cool completely in an ice bath stirring
occasionally before adding the softly whipped cream. Place into serving bowl
and decorate or into individual parfait glasses.
Gid's Culinary and Pastry Cookbook 137
CREAMS, PUDDINGS & FILLINGS
9. Cranberry Nut Bread Pudding
1 ¼ cup Half & Half
1 cup Heavy Cream
6 ounces Sweet Unsalted Butter
9 ounces Granulated sugar
1 tablespoon Cinnamon
1 1/3rd
teaspoon Ground Nutmeg
8 Whole Eggs
1 tablespoon Vanilla Extract
12 ounces thinly sliced bread
Cranberries (to taste)
Pecans (to taste)
Heat half & half, cream, butter, sugar and spices to 160°F and then cool to ~
100°F. Add eggs and vanilla now. Make sure it is not too hot or you will cook
the eggs. Pour over the bread in a shallow pan and add the Cranberries and
Pecans to taste. Bake at 350°F for 45 minutes covered with foil and then 20
additional minutes without foil.
Gid's Culinary and Pastry Cookbook 141
CUSTARDS & MOUSSES
F. Custards & Mousses
1. Chocolate Mousse
12 ounces Semi - Sweet Chocolate
3 ounces Sweet Unsalted Butter
12 Egg Yolks
1 teaspoon Vanilla Extract
1 tablespoon Dark Rum
12 Egg Whites
2 ¼ ounces Granulated Sugar
Melt slowly over double boiler the chocolate and butter until just melted. Add
slightly beaten egg yolks, vanilla and rum. Blend well. Whip egg whites until it
begins to stiffen and slowly add the sugar to whites as they whip. Whip until
stiff. Fold in 1/3rd
of whites into chocolate mixture and then fold in remaining
whites. Chill overnight or pipe into parfait cups and then chill. May be used in
cakes( increase butter to 4 ounces) or tulip wafers.
2. White Chocolate Mousse
#1
4 Egg Yolks
2 ounces Granulated Sugar
1 quart Heavy Cream
4 ounces White Chocolate, cut into small pieces and melted
slowly over double boiler.
Beat yolks and sugar over double boiler until stiff and heavy ribbons form.
Fold these eggs into warm melted white chocolate.
Add a little whipped cream to cool down the egg and chocolate mixture before
folding in gently the rest of the whipped cream. Refrigerate well before serving
or overnight.
#2
6 ounces White Chocolate, cut in small pieces
6 Egg Whites
10 ounces Granulated Sugar
2 ounces Water
16 ounces Heavy Cream
Begin to whip egg whites in mixing bowl. Meanwhile blend sugar and water in
saucepan and bring to boil. Cook sugar until just before it turns brown, Hard
Crack stage. Add the hot sugar to the whipping, stiff egg whites and continue to
whip until egg whites get a little stiffer and glossier. Fold in finely chopped
white chocolate (1/4 inch) to the egg whites and then fold in chilled whipped
cream to the cooler white chocolate mixture. Be sure you don’t fold in cream to
a warm mixture or it will fail.
Gid's Culinary and Pastry Cookbook 142
CUSTARDS & MOUSSES
3. White Chocolate Macadamia Mousse
7 large Egg yolks
½ cup Granulated Sugar
4 teaspoons Brandy
1 ½ teaspoons diluted, melted Knox Unflavored Gelatin
12 ounces melted White Chocolate
8 teaspoons toasted, ground Macadamia Nuts
7 large Whipped Egg Whites
1 pint Whipped Cream
Heat egg yolks, sugar and brandy over a double boiler until it reaches 110°F. Be
sure to whip briskly and constantly during this process. 110°F is just slightly
warmer than your fingertip. Add the diluted gelatin that is just slightly warmed
and stir in well. Now add the melted white chocolate. Now add the toasted
Macadamia Nuts. Cool this now over an ice bath stirring every minute or so
until cool. Meanwhile, whip the egg whites on high speed until stiff and fold
into the just cooled, but not ice cold mixture,(that would set the gelatin
prematurely). Now fold in the whipped cream, Not too stiffly whipped, and
refrigerate in coupes or a bowl for a later serving. May be topped with toasted
Macadamia Nuts.
4. Lime Mousse
7 large Egg Yolks
1 cup Granulated sugar
Juice of 2 ½ Limes
2 ½ teaspoons warmed, diluted Knox Unflavored Gelatin
Juice of another 2 ½ Limes
7 whipped Egg Whites
Zest of 3-4 Limes depending on size and your taste
1 pint whipped Cream
Heat yolks, sugar and lime juice over a double boiler, stirring constantly until
temperature is warmed to approximately 110°F.
Add diluted gelatin which has been warmed and evenly melted to these egg
yolks. Add juice of the other limes, then cool over ice bath and stir frequently so
as not to create any lumps. When completely cool add the whipped egg whites,
zest of limes and then fold in the whipped cream. Chill in serving bowl, parfait
glasses or pipe after chilled into cakes or set into a precooked tart shell.
Gid's Culinary and Pastry Cookbook 143
CUSTARDS & MOUSSES
5. Mocha Mousse
5 Egg Yolks
¾ ounce Brandy
1/3rd
cup Granulated Sugar
1 teaspoon Knox Unflavored Gelatin
1 1/3rd
ounces Expresso
1 1/3rd
cups Softly whipped Cream
Whip over double boiler the yolks, Brandy and sugar until 110°F is reached .
Dilute the gelatin with the Expresso and warm it gently until it is dissolved.
Now add this to the yolk mixture. Cool over ice bath until cold enough to add
the whipped cream. Chill well or overnight.
Assembly:
First, take your parfait glass and put 1 tablespoon of raspberry sauce in the
bottom.
Second, pipe into the glass the chilled mocha mousse.
Thirdly, decorate with chocolate ornamentation and mint leaves.
6. Ginger Nutmeg Sabayon
4 ounces thinly sliced Ginger
½ cup Granulated Sugar
¾ cup Water
Simmer above listed ingredients for 15 minutes, then strain
2 whole Nutmeg, cracked
2 cups Light Cream
1 Vanilla Bean
Heat the above ingredients and let cool. Strain.
Reheat cream, combine with 8 Egg Yolks and a pinch of Salt, and the ginger
infusion and whip over a double boiler until thickened completely.
Serve warm over fresh berries.
Gid's Culinary and Pastry Cookbook 144
CUSTARDS & MOUSSES
7. Sabayon and Tiramisu Cream
SABAYON:
10 Egg Yolks
2 cups dry Marsala wine
¼ cup Water
1 cup Granulated Sugar
Whip constantly these ingredients over a double boiler until it comes up then
goes down a little and soft ribbons form.(about 15-20 minutes) Cool in an ice
bath.
TIRAMISU CREAM:
Step #1
5 egg yolks
1 cup Granulated Sugar
1 tablespoon Water
Whip in a mixing bowl until stiff and a little pale in color about 10 minutes.
(This can be whipping on an upright mixer, while you are whisking over the
stove to save time.) Add now to the cooled 1st yolk mixture.
Step #2
5 Egg Whites
1 cup Granulated Sugar
Whip the egg whites in upright mixer until beginning to stiffen then add sugar
gradually until all is added and the whites are a little stiffer and glossier. Add this
now to the yolk mixtures. Fold in well.
Finally: Add 3-4 pounds of Mascarpone cheese
Whisk together well or in mixer. Be sure all the cheese is thoroughly
incorporated. Refrigerate immediately. Lasts 3-4 days.
8. Almond Creme Caramel
1 can Condensed Milk
4 Whole Eggs
1 ounce Granulated Sugar
2 ounces Almond Paste
20 ounces Whole Milk
Warm the condensed milk, eggs and sugar until simmer only. Dilute the Almond
Paste with a portion of the whole milk and then add to the rest of the milk. Add
this slowly in stages to the warmed mixture and then pour into an 8 inch Custard
flan dish. Bake at 300°F in a hot water bath for approximately 40 - 50 minutes
or longer. You must check for doneness by pushing the edge of the dish with
your fingers. The custard should jiggle oh so slightly.
Gid's Culinary and Pastry Cookbook 145
CUSTARDS & MOUSSES
9. Orange Brulee Cream
9 Egg Yolks
6 ounces Granulated Sugar
1 ½ ounces Gran Marnier
¾ teaspoon Orange Paste
12 ounces Heavy Cream
½ ounce Cornstarch
Whip constantly over double boiler the yolks and sugar until thickened. Add the
orange paste which was diluted with the Gran Marnier to these yolks.
Boil the heavy cream and add a bit of the cream to these yolks to liquefy them a
little bit and then pour the yolks into the cream. Dilute the cornstarch with very
little cold water and add to the egg and cream mixture. Heat now until thickened
stirring with a wooden spoon or wire whisk. Strain after it has thickened and
cool in an ice bath rapidly.
To Serve: Place a portion of the brulee cream into a brulee dish which is ¾ inch
tall and holds no more than 4 liquid ounces, and top with sugar. Place under
broil and glaze until caramelization occurs. Serve hot.
10. Creme Brulee
#1
6 Egg Yolks
3 ½ cups Heavy Cream
½ cup Granulated Sugar
1 teaspoons Vanilla Extract
#2
6 Egg Yolks
2 cups Heavy Cream
½ cup Granulated sugar
1 teaspoon Vanilla Extract
Heat Cream over medium heat until it comes to a boil. Remove from heat.
Whisk together yolks, sugar and vanilla. Add a bit of the hot cream to the yolks
to temper them and a bit more to make it liquid so that you may pour them easily
into the rest of the pot of cream. Strain this mixture and pour the liquid into the
“brulee dishes” (as described in the previous recipe). Place these dishes in a
shallow pan first so that you don’t spill them to transfer them herewith. Fill pan
with hot water ½ the way up the sides of the brulee dishes.
Bake at 300°F for approximately 30 minutes or until done. It will jiggle ever so
slightly when edge of dish is touched with finger. Cool and refrigerate.
To Serve: Place 1 teaspoon of granulated sugar on top spread evenly and place
under broiler . It is done when caramelization occurs.
Gid's Culinary and Pastry Cookbook 146
CUSTARDS & MOUSSES
11. Caramel Custard
Sugar Syrup: Applies to all four recipes.
1 lb. Granulated sugar
2/3rd
cup Water
Boil sugar and water until almost brown, remove from heat and ladle a little
bit(1/2 ounce) into each of the caramel custard cups. These are1 and ½ inches
tall and about 3 inches in diameter. Or, you can substitute coffee cups for this.
Now, prepare the recipe of your choice.
#1
1 pint whole Milk
3 ounces Granulated Sugar
3 Whole Eggs
1 Vanilla Bean, split and scraped
#2
1 cup Heavy Cream
1 cup Whole Milk
4 ounce Granulated sugar
2 Whole Eggs
2 Egg Yolks
1 Vanilla Bean, split and scraped
#3
1 pint Whole Milk
100 grams Granulated Sugar
1 Vanilla Bean, split and scraped
2 Whole Eggs
4 Egg Yolks
#4
20 ounces Whole Milk
1 can Condensed Milk
1 ounce Granulated Sugar
4 Whole Eggs
All the above recipes are prepared in the same manner. Some are lighter, less
eggs and less cream than the other.
Place milk and/or cream and Vanilla Bean in heavy bottomed saucepan and
pour the sugar into this pot. Do Not Stir! The sugar laying on the bottom of
the pot will prevent the milk from scorching. Bring to a simmer. Do Not Boil!
Boiling will curdle the product. Let cool to infuse the Vanilla flavoring from
the bean. Add a bit of the milk to the slightly beaten eggs and then combine all
and strain. Pour by a pitcher into the preset caramel coated cups and bake at
325°F for 2 hours. Cool and refrigerate.
To Serve: Invert onto a dessert plate. It should just be jiggled out slightly and
will fall onto the plate creating a pool of caramel sauce. Decorate with
strawberries and cream.
Gid's Culinary and Pastry Cookbook 149
SUGARS & SAUCES
G. Sugars & Sauces
1. Raspberry Sauce
3 ½ pints of Fresh Raspberries
8 ounces Confectionery Sugar
Juice of 1 Lemon
Place all ingredients in food processor and puree well. Strain through superfine
strainer, fine enough to remove all seeds. Refrigerate. Use for chocolate
desserts and cheesecakes or tarts.
2. Caramel Sauce
2 cups Dark Brown Sugar
2/3rd
cup Granulated Sugar
½ cup Maple Syrup
½ cup Corn Syrup
2 cups Heavy Cream
In a heavy bottomed saucepan, blend well all of the above ingredients. Using a
candy thermometer, bring the mixture to a boil over medium heat until the
temperature reaches 210°F. Being careful not to burn yourself, place this into a
stainless steel container or heavy ceramic container to cool at room temperature.
Do not refrigerate this, it has enough sugar in it to keep it from going sour.
Great for apple spice cakes, vanilla ice creams and banana desserts.
3. Creme Anglaise
#1
5 Egg Yolks
100 grams Granulated Sugar
1 teaspoon Vanilla Extract
1 quart Heavy Cream
Whisk together yolks, sugar and vanilla. Bring cream to just boil. Add little
cream to yolks, whisking. Dump yolks into pot of cream, whisk briskly until
bubbles of simmer begin to occur. Strain through fine wire mesh directly into a
stainless steel container which has been previously placed in an ice-bath.
Refrigerate. Great for tarts, chocolate desserts, cheesecakes, etc.
#2
6 Egg Yolks
2 ½ ounces Granulated Sugar
1 teaspoon Vanilla Extract
12 ounces Whole Milk
Follow procedure above being very careful never to boil the milk. Bring it to
just a steaming point, both before and after adding eggs. #1 is much better for
this reason, albeit more expensive.
Gid's Culinary and Pastry Cookbook 150
SUGARS & SAUCES
4. Graves Red Wine Sauce
3 ½ cups Graves Red Wine
1/3 cup Granulated Sugar
¼ of the peel of 1 Lemon
¼ of the peel of 1 Orange
1 Vanilla Bean, sliced lengthwise and scraped
Combine all of the above ingredients, excluding Vanilla Bean, and bring to a
boil. Simmer and reduce to yield 1 cup. Add the vanilla bean and its scrapings
and let cool. Great for Poached Pears and other fruity desserts.
5. Pecan Sauce
1 cup Granulated Sugar
4 ounces Sweet Unsalted Butter, softened
2 cups ground toasted Pecans
1 quart Heavy Cream, hot
Caramelize the butter and sugar in a copper pot or otherwise heavy bottomed
pot. It will be of a smooth even consistency with an amber color and a light
gloss. Use a wooden spoon to do this. Use medium to low heat to reduce the
chance of burning this, at least for the first time.
Add the ground toasted pecans, then the cream. Boil and simmer this down for a
little while until the syrup is of the right consistency. Cool at room temperature.
This needs no refrigeration.
6. Sauterne Sauce
4 Egg Yolks
¼ cup Granulated Sugar
4 ounces Sauterne Wine
Zest of 1 Orange
½ cup Whipped Cream
Combine well yolks, sugar and wine with a whisk in a stainless steel bowl.
Using a pot of hot water over heat that will hold the bowl snugly and not let the
bowl touch the water; whip the eggs until they come up and become a little
glossy and hold a soft peak. Cool thoroughly. This is exactly the same
preparation of a Sabayon for other desserts. Only the wine and perhaps the
sugar amounts have changed.
Now, after it is cool, add the zest and fold in the softly whipped fresh heavy
cream. Refrigerate. Use this for fresh berries or figs in season.
Gid's Culinary and Pastry Cookbook 151
SUGARS & SAUCES
7. Blueberry Sauce
3 ½ ounces Granulated Sugar
1 heaping teaspoon Cornstarch
¾ teaspoon Cinnamon
24 ounces Fresh Blueberries
2 ½ ounces cold Water
1 ½ tablespoons Lemon Juice
Blend well together the sugar, cornstarch and cinnamon. Erstwhile, boil the
blueberries and lemon juice. Add the cold water to the dry ingredients bowl and
mix well, then add it all to the pot and simmer for 3 minutes stirring with a
wooden spoon. Cool at room temperature. Great for cheesecakes.
8. Compote Syrup
3 cups Water
1 cup Granulated Sugar
Hot, Whole Chile Peppers (to Taste)
Several Fresh Bay Leaves, imported from Italy, or, Dried
Peel of 1 Orange
1 Cinnamon Stick
Bring all of the above ingredients to a boil then remove from heat. Now you
may add, while still hot, halved cored Apples, halved Bosc Pears, seeded
Apricots, and fresh stem free Black Currants. Let cool and refrigerate. This is
a delicious item that must be prepared in advance, 2 or 3 days.
Gid's Culinary and Pastry Cookbook 152
SUGARS & SAUCES
9. Pulled Sugar
1 kilogram Granulated Sugar, free from any impurities.
333 grams Water
Red or green or other appropriate color
1 Warming Lamp
Fingers that can touch sugar that would otherwise send people
to the burn unit.
A lot of time, patience and skill.
This basic recipe is what pastry chefs from all over the world use to create their
showcase masterpieces.
You must have an extremely clean environment, table and hands.
Begin by using a heavy bottomed copper pot with the sugar and water combined
inside. Bring this to a boil and continue to cook using a new pastry brush, or one
only used for this purpose, to brush down sides of pot to prevent any crystals
from forming. Using candy thermometer, bring the sugar to 312°F. Remove
from heat and set on ice or in cold water to prevent it from caramelizing.
You may at this time add your food colors, perhaps three bowls of sugar, three
colors to use. Remember, colors come lighter when cooled and it is also very
hard to match your colored sugar again if you don't measure how many cups of
sugar you may use to how many drops of color.
On your marble countertop, specifically for the purpose of pulling sugar, you
may have turned on your heating lamp to keep the sugar from cooling too fast
once it becomes a temperature at which you may use your ungloved hands to pull
beautiful lengths of red, pink, silver, rose which then may be fastened together to
create ribbons. You can also use your fingers to pinch pretty roses or other
fancy ornamentation.
This kind of work is at the Expert Pastry Chef level
Gid's Culinary and Pastry Cookbook 155
SPECIALITIES & MERINGUES
H. Specialties & Meringues
1. Grandma Gold's Strudel
Strudel Dough:
4 Egg Yolks
1 teaspoon Baking Powder
1 cup Granulated Sugar
4 Egg Whites
1 lb. + Sifted All Purpose Flour
½ cup Peanut Oil
Beat yolks with baking powder. Add sugar. Beat egg whites until snowy. Fold
into yolks. Mix in sifted flour and then peanut oil. Set aside at room temperature
covered with damp cloth until filling is ready.
Filling:
3 lb. Apples
1 lb. White Raisins
1 Lemon
1 or 2 Oranges
1 lb. Walnuts in shell
1 lb. Prunes
½ cup Granulated Sugar
2 tablespoons Cinnamon
Pare apples and chop. Shell walnuts and chop. Boil prunes 10 minutes and
chop. Chop all together and add lemon and orange juice, cinnamon and sugar.
Assembly: Cut dough into 4 pieces. Spread 1 piece dough in lightly floured flat
pan. Now place 1/3rd
of filling evenly over dough. Repeat twice. Top layer
of dough is dusted with another mixture of cinnamon and sugar. Cut into small
squares prior to baking for 1 hour in a 350°F oven. Cool and serve.
2. Crepes
1 cup All Purpose Flour
½ teaspoon Salt
1 ½ cup Whole Milk
2 Whole Eggs
2 tablespoons Peanut Oil
Sift together flour and salt. Add eggs slightly beaten, then milk followed by oil.
Cook in a seasoned or non stick skillet with clarified butter over medium-
medium high flame until browned on one side . Flip and brown on other side.
Remove to wax paper to cool. Makes 12 crepes. Fill as you wish for desserts or
with chicken or seafood fillings.
Gid's Culinary and Pastry Cookbook 156
SPECIALITIES & MERINGUES
3. Nougat
1lb. Sliced Almonds
2 lb. Granulated Sugar
or:
2 lb. Whole Almonds
1 ¼ lb. Granulated Sugar
Dilute sugar with a little water enough to liquefy in saucepot. Place almonds on
flat pan and toast in a 350°F oven. Bring sugar to a boil and cook until it
caramelizes. Immediately place the still warm toasted almonds into the pot of
caramelized sugar and stir. Remove to the warm flat pan which you just oiled
after dumping nuts into pot. Let cool and then cut into pieces. Stores forever in
an airtight container. May be used in mousses and cakes or decoration.
Hazelnuts may be substituted.
4. 3 Tiers of Chocolate
First prepare 4 meringues shells 8-10 inches round.
Then prepare a white chocolate mousse, a mocha mousse and a chocolate
mousse. Using a Ganache, glaze each of the meringue shells and let dry. Set
one meringue shell on cake board and top with white chocolate mousse. Another
meringue shell, top with mocha mousse. The 3rd
meringue shell with chocolate
mousse. Then place the fourth shell on top of this and gently push together.
Glaze twice with a liquid Ganache, cooling between each glaze to seal in the
mousses. Affix toasted sliced Almonds to sides of cake and decorate top with
shaved or peeled white and dark chocolate curls.
5. Triple Chocolate Torte
1 lb. Bittersweet Chocolate
1 lb. Sweet Unsalted Butter
1 lb. Granulated Sugar
8 Whole Eggs
6 ½ ounces Coffee
3 tablespoons Kahlua
Melt butter and chocolate slowly over double boiler. Whip on high speed eggs
and sugar until peaks form. Add coffee and Kahlua to eggs. Now add eggs to
chocolate. Combine well. Bake in buttered and floured springform pan covered
with aluminum foil for 3 hours at 350°F in a water bath. Let set overnight before
removing from pan. May be garnished with confectionery sugar or chocolate
shavings.
Gid's Culinary and Pastry Cookbook 157
SPECIALITIES & MERINGUES
6. Chocolate Velvet
Advance:
Prepare a Vanilla Genoise and cut to shape ¼ inch thick into a cylindrical
aluminum mold that would hold about 20 ounces. Cover all sides and bottom
well. Adhere with melted butter if needed.
Filling:
1lb. Semi Sweet Chocolate
2 Egg Yolks
¼ teaspoon Coffee Liqueur
1 1/3rd
ounces Praline Paste
3 ounces Rich’s Whipped Topping
2 ounces Whipped Cream
1 teaspoon each Dark Rum, Kirsch Liqueur, Creme de Cacao
2 tablespoons Hot, boiling Sweet Unsalted Butter
2 Egg Whites
2 tablespoons Granulated Sugar
Melt chocolate slowly over double boiler. Meanwhile, whip egg yolks, praline
paste and coffee liqueur on third speed until thickened. Add the three liqueurs
now with the hot butter as well. Add the melted chocolate to the yolks and
praline mixture. Now add the whipped topping and whipped cream to this
mixture. Whip the egg whites and gradually add the 2 tablespoons sugar to the
whites as they are whipping . Whip until stiffened and fold into the chocolate
mixture. Fill the prepared mold and cover with plastic. Refrigerate until
chilled. Remove from mold by dipping in hot water; this will soften the butter
on the inside of the mold and the sponge cake will slide out onto the plate.
Serves 4-6 people.
7. Chocolate Terrine
½ lb. Bittersweet Chocolate
1 cup Heavy Cream
4 ounces Sweet Unsalted Butter
1 tablespoon Gran Marnier
1 heaping ¼ cup toasted sliced Almonds
Melt slowly over double boiler chocolate, cream and butter. Remove from heat
and add Gran Marnier and toasted almonds. Place into a plastic film lined
terrine mold (approximately 4 inches wide, 3 inches deep and 8 inches long).
Bang to remove air and pull up the sides of plastic to remove creases. Freeze.
Remove from terrine and slice ¼ inch slices and place on plate. Garnish with
dessert sauce of your choice. Keeps well in freezer for a while.
Gid's Culinary and Pastry Cookbook 158
SPECIALITIES & MERINGUES
8. Semi-Fredo
5 Egg Yolks
¾ cup Granulated Sugar
½ teaspoon Vanilla Extract
1 cup Mascarpone Cheese
1 cup Whipped Cream
½ cup raw Pistachio Nuts shelled
Whip on high speed the yolks, sugar and vanilla. After peaks form, whip in the
cheese thoroughly and fold in the whipped cream. Fold in Pistachios as well.
Erstwhile the eggs are first whipping, you may have a plastic film lined 3 qt.
Bowl. Dip lady fingers into a mixture of 1 ounce Gran Marnier and 2 ounces
water and remove after 1 or 2 seconds to place upright around the perimeter of
the bowl. Fill in gaps by cutting some of the lady fingers to fit. Place a couple
on the bottom as well. Now place the mixture in the bowl, bang down, seal with
the excess film and freeze 24 hours. Invert onto a tray and glaze with a Ganache
icing. Freeze again and keep frozen until ready to serve. Decorate with an
Orange sauce.
9. Frozen Raspberry Soufflé
5 Egg Whites
12 ounces Granulated Sugar
1 cup Raspberry Puree
1 teaspoon Framboise Liqueur
1 toothpick tip of Red Color
2 1/8th
cup Heavy Cream, whipped
Heat the whites and the sugar over a double boiler until they reach a steaming
temperature. Be sure to whip constantly. Transfer to machine and whip until
stiff and glossy. Add Framboise and fold in the raspberry puree which was
dabbed with the toothpick amount of red color. Now fold in the whipped cream
and place in the refrigerator for now. Prepare 4 or so 6 ounce ramekins with wax
paper around the outside of the ramekin to elevate the height of the ramekin
approximately 50%. Tape if necessary. Now fill these with the mixture and level
off the top with a knife after banging down to remove the air pockets. Freeze 24
hours. Remove paper and place ramekin on the plate; top with whipped cream,
raspberry sauce or anything else you think appropriate.
Gid's Culinary and Pastry Cookbook 159
SPECIALITIES & MERINGUES
10. Eggnog Chiffon Pie for Christmas
2/3rd
cup Light Cream
3 Egg Yolks
¼ cup Granulated Sugar
Dash Salt
1/8th
teaspoon Nutmeg
1 Envelope Knox Unflavored Gelatin
2 tablespoons Cold Water
1-2 tablespoons Rum
1 teaspoon Vanilla Extract
3 Egg Whites
¼ cup Granulated Sugar
½ cup Whipped Cream
1 - 8inch Prebaked Pie Shell
Scald cream in double boiler. Combine yolks, ¼ cup sugar, nutmeg and salt.
Add a bit of the hot cream to temper then add all yolks to cream and stir
constantly over low heat until thickened. Remove from heat. Soften gelatin with
cold water, warm until dissolved and add to custard and stir well. Strain. Add
rum and vanilla; cool in ice bath stirring constantly, then chill. Whip egg whites
until foamy and gradually add the other ¼ cup sugar and continue whipping
until stiff. Fold into chilled mixture. Fold in whipped cream. Pour into
prebaked shell and chill. Decorate with grated Nutmeg and whipped cream.
11. Baklava for Easter
Syrup:
¾ cup Granulated Sugar
¾ cup Honey
2 cups Water
½ Lemon
Boil for 20 minutes, remove lemon ½ ; let stand at room temperature to cool.
Find one 8by14by2inches deep pan.
1 lb. Blanched Hazelnuts
1 cup Granulated Sugar
1 tablespoon Cinnamon
1 lb. Phyllo Pastry Sheets
2 cups melted Sweet Unsalted Butter
Butter all pastry sheets with melted butter. Mix above ingredients, excluding the
butter. First layer has 8 buttered sheets. Top with nut mixture. Next, 2 buttered
sheets, then nut mixture, 2 sheets, nut mixture until completed of sheets and
filling. Cut into triangular shapes and bake at 300°F with steam for 3 hours.
Remove from oven and pour cooled syrup on top. Serve.
Gid's Culinary and Pastry Cookbook 160
SPECIALITIES & MERINGUES
12. Strawberry Whip
3 Egg Whites
¼ teaspoon Cream of Tartar
½ cup Strawberry Preserves
1 cup Heavy Cream
¼ cup Confectionery Sugar
1 teaspoon Vanilla Extract
Whip whites with cream of tartar until stiff. Fold in preserves. Fold in cream
whipped with sugar and vanilla. Chill in parfait glasses. Top with white
chocolate.
13. Fruit mold Compote for Thanksgiving
1 large can Mandarin Oranges
1 large can Pineapple Chunks
1 large can Cherry Pie Filling
1 box Pitted Prunes
1 bag Dried Apricots
¾ cup Harvey’s Bristol Cream
Drain all cans and combine all ingredients and bake at 350°F for 1 hour. Serve
as a hot dessert or with Turkey.
14. French Raspberry Pie for Christmas
2 cups Whole Milk
1 Vanilla Bean, split and scraped
1/3rd
cup All Purpose Flour
½ cup Granulated Sugar
¼ teaspoon Salt
4 Egg Yolks
1 Whole Egg
¼ Cup Whipped Cream
1 pint Fresh Raspberries
6 ounces Red Currant Jelly
1 - 9 inch Prebaked Pie Shell
Scald the milk with the Vanilla Bean. Add this milk to the flour, sugar and salt
and cook until thickened. Combine the eggs and temper with the hot mixture.
Cook until thickened. Strain and cool stirring constantly over ice bath. Fold in
whipped cream. Place into prebaked shell and cover with Raspberries. Melt
jelly slowly over heat and use to glaze the raspberries. Chill. Serve with Creme
Anglaise.
Gid's Culinary and Pastry Cookbook 161
SPECIALITIES & MERINGUES
15. Cornbread
#1
2 ½ cups Yellow Cornmeal
¾ cup Granulated Sugar
1 cup All Purpose Flour
1/8th
cup Baking Powder
3 medium Eggs
3 cups Whole Milk
1 ½ teaspoon Salt
8 ounces Hot, melted Sweet Unsalted Butter
Combine all dry ingredients. Whip the eggs and add the milk. Combine this with
the dry ingredients. Heat a 9by13 pan in a 365°F with enough shortening in pan
to cover bottom. When it begins to smoke pour in batter and bake for 40
minutes. Serve warm.
#2
2 ½ cups Yellow Cornmeal
1 7/8th
cups sifted All Purpose Flour
1 ¼ ounces Baking Powder
2 ½ ounces Light Brown Sugar
2 heaping teaspoons Salt
3 ounces melted Sweet Unsalted butter
5 Whole Eggs, lightly beaten
2 1/8th
cups Heavy Cream
Combine all dry ingredients and add to the wet ingredients. Bake at 350°F until
done. Be sure to heat pan with shortening before pouring batter into it. Serve
warm.
Gid's Culinary and Pastry Cookbook 162
SPECIALITIES & MERINGUES
16. Meringues
Italian:
1 cup Egg Whites
1 lb. Granulated Sugar
or:
Swiss:
1 cup Egg Whites
½ lb. Granulated Sugar
or:
Almond:
1 cup Egg Whites
1 lb. Superfine Sugar
2 teaspoon Cream of Tartar
1 teaspoon Almond Extract
1 teaspoon Salt
Heat until steaming over double boiler. Transfer to mixer and whip at high speed
until stiff.
Vacherin Shells:
1 cup Egg Whites
1 ½ cups Superfine Sugar
Pinch Salt
2 drops Lemon Juice, fresh
Whip the whites with 1 cup of the sugar, salt and lemon on high speed until stiff.
Fold in remaining sugar. Pipe into circles of equal shape onto a parchment
papered pan. Spread these circles smooth and bake slowly at 185°F for 105
minutes, or, for 24 hours at 135°F.
Gid's Culinary and Pastry Cookbook 163
ICE CREAMS & SORBETS
I. Ice Creams, Frozen Desserts & Sorbets
1. Vanilla #1
½ Gallon Milk
½ Quart Cream
4 Vanilla Beans
12 Egg Yolks
2 2/3 Cup Granulated Sugar
Whip egg Yolks on high speed with sugar.
Bring to simmer (180°) the milk, cream and 4 split and scraped vanilla beans.
Add ladle by ladle hot liquid to eggs so as not to curdle, whisk together.
Stir gently over low heat until thickening occurs.
Strain directly into stainless steel container immersed in ice for rapid cooling
Place into automated ice cream freezer and process.
Keep frozen
2. Vanilla #2
2 cups Milk
2 cups Heavy Cream
Vanilla Extract
6 Egg Yolks
1 cup Granulated Sugar
3. Vanilla #3
1 ½ cups Heavy Cream
3 cups Milk
8 Egg Yolks
250 grams Granulated Sugar
pinch Salt
Gid's Culinary and Pastry Cookbook 164
ICE CREAMS & SORBETS
4. Ricotta Vanilla #4
1 quart Milk
1 cup Heavy Cream
150 grams Granulated Sugar
1 Vanilla Bean
150 grams Granulated Sugar
4 Egg Yolks
200 grams Ricotta
½ cup finely chopped, toasted Almonds
¼ teaspoon cinnamon
Bring to simmer 1st four ingredients adding sugar last so that it may rest on
bottom of pot and prevent scorching. Whip yolks and sugar over boiling water
until the sugar becomes dissolved and eggs become stiff. Add eggs slowly to
Ricotta so as not curdle the eggs; then add hot liquids to this mixture and stir
quickly over very low heat until thickening occurs. Cool immediately in ice
bath. Freeze.
5. Chocolate #1
1 quart Milk
1 cup Heavy Cream
1 Vanilla Bean
8 ounce chopped Bittersweet Chocolate
150 grams Granulated Sugar
8 Egg Yolks
150 grams Granulated Sugar
Bring to simmer milk, cream, sugar and bean. Whip on high speed egg yolks
and sugar. Combine slowly and cook on low heat until thickening occurs. Whisk
in thoroughly chopped chocolate and strain immediately into ice bath to cool.
Freeze.
6. Chocolate #2
2 cups Milk
2 cups Heavy Cream
1 ¼ cup Cocoa
1 ¼ cups Granulated Sugar
6 Egg Yolks
Whip egg yolks and sugar. Bring to simmer milk and cream. Sift cocoa into
whipped yolks and combine well. Combine liquids with yolks slowly and then
cook slowly until thickened. Strain into ice bath. Freeze.
Gid's Culinary and Pastry Cookbook 165
ICE CREAMS & SORBETS
7. Chocolate #3
2 quarts Milk
2 quarts Heavy Cream
32 Egg Yolks
600 grams Granulated Sugar
800 grams chopped Bittersweet Chocolate
Whip yolks and sugar until thick. Bring to simmer milk and cream. Liaison.
Thicken slowly. Add chocolate and whisk thoroughly. Cool into ice bath.
Freeze.
8. Chocolate & Hazelnut Ice Cream
2 cups Heavy Cream
1 cup Milk
4 Egg Yolks
¾ cup Granulated Sugar
6 ounce chopped Bittersweet Chocolate
1 cup ground, toasted Hazelnuts
1 cup Raspberries
Whip yolks and sugar until thick. Bring to simmer milk and cream. Liaison.
Cook slowly until thickened. Add chocolate and whisk thoroughly. Strain into
ice bath. Cool thoroughly before adding hazelnuts. Freeze. Fold raspberries
into ice cream immediately after it is removed from ice cream freezer. HINT:
This is especially useful for Bombes, Coupes and ice cream cakes.
9. Praline Ice Cream
1 quart Milk
1 quart Cream
16 Egg Yolks
½ lb. Granulated Sugar
300 grams Praline Paste
½ lb. Granulated Sugar
Whip yolks and sugar until stiff. Bring to simmer milk and cream. Blend
praline paste thoroughly with sugar; then combine with yolks. Liaison. Cook
gently over low heat until slightly thickened. Strain into water bath to cool.
Freeze.
10. Coffee Ice Cream
2 cups Expresso
2 ½ cups Heavy Cream
300 grams Granulated Sugar
1 pinch Salt
Bring to simmer sugar and cream. Add Expresso and salt now. Cool. Freeze.
Gid's Culinary and Pastry Cookbook 166
ICE CREAMS & SORBETS
11. Strawberry Ice Cream
3 cups Milk
3 cups Cream
12 Egg Yolks
2 cups Granulated Sugar
1 teaspoon Vanilla Extract
5 cups sweetened Strawberry Puree
Bring milk and cream to simmer. Whisk egg yolks and sugar until thickened.
Liaison. Strain into ice bath. Add vanilla. Add strawberry puree. Freeze.
12. Espresso Ice Cream
½ gallon Whole Milk
1 ½ quarts Heavy Cream
300 grams Granulated Sugar
16 Egg Yolks
300 grams Granulated Sugar
5 Triple Espressos
3 ounces Kahlua
Bring milk, cream and 1st sugar to simmer. Beat egg yolks and sugar until
stiff. Add espresso to the yolks mixture. Liaison. Simmer until coats spoon.
Strain into ice bath. Add Kahlua. Freeze.
13. Simple Syrup
6 cups Water
6 cups Granulated Sugar
Bring to boil sugar and water. Be sure to blend the sugar well in the pot with the
water. Remove from heat and cool. Refrigerate. Stores in refrigerator for
months.
14. Orange Sorbet
2 cups freshly squeezed Orange Juice
2 ½ cups simple syrup
Juice of 1 lemon
Freeze the above mixture in the ice cream freezer.
Gid's Culinary and Pastry Cookbook 167
ICE CREAMS & SORBETS
15. Orange Sorbet #2
3 cups Milk
1 cup Granulated Sugar
2 teaspoon Knox Unflavored Gelatin
2/3 cup freshly squeezed Orange Juice
2 tablespoons Orange Rind
1 tablespoon Lemon Rind
1 whipped Egg White
Blend gelatin with orange juice. Bring to simmer milk and sugar. Add sugar to
milk in the pot so that it settles on the bottom to prevent the milk from scorching.
After simmer add gelatin and juice mixture and continue to simmer for 2-3
minutes. Add zest and cool. Add whipped egg white. Freeze.
16. Blood Orange Sorbet
1 cup freshly squeezed Blood Orange juice
1 ½ cups Granulated Sugar
5 cups freshly squeezed Blood Orange juice
Boil sugar with 1 cup juice. Cool. Add 5 cups juice. Freeze.
17. Key Lime Sorbet
2 cups Water
1 cup Granulated Sugar
2 cups loosely packed picked fresh Mint Leaves
½ cup Lime Juice
Boil sugar and water as a syrup. Steep mint leaves in the hot syrup overnight.
Add all the fresh lime juice to the strained syrup of mint leaves and freeze.
18. Cranberry Sorbet
1360 grams Fresh Cranberries
1 cup Water
4 cups Water
2 cups Granulated Sugar.
Cook for 10 minutes the cranberries in 1 cup water. Create syrup with other
water and sugar. Combine after cool. Strain. Freeze.
19. Lemon Sorbet
1 cup freshly squeezed Lemon Juice
1 cup Water
1 ½ cups Simple Syrup
Combine above listed ingredients and freeze.
Gid's Culinary and Pastry Cookbook 168
ICE CREAMS & SORBETS
20. Lemon Sorbet #2
1 cup freshly squeezed Lemon Juice(a tart Orange Juice may
be substituted)
½ cup Water
1 cup Simple Syrup
21. Mango, Apricot or Persimmons Sorbet
800 grams Mango, Apricot or Persimmons Puree
1 2/3 cup Simple Syrup
Juice of 1 Lime
Combine above listed ingredients and freeze.
22. Melon Sorbet
1200 grams Melon Puree
1 2/3 cups Simple Syrup
Combine above ingredients, strain and freeze.
HINT: Garnish with Pomegranate Seeds
23. Passion Fruit or Red Currant Sorbet
1 cup Passion Fruit or Red Currant Puree
1 cup Water
2 cups Simple Syrup
Combine above listed ingredients and freeze.
24. White Peach Sorbet
1000 grams White Peach Puree
3 cups Simple Syrup
2 cups Water
Gid's Culinary and Pastry Cookbook 171
INDEX
A
Amatriciana, 58
Anglaise, 149, 160
Armagnac, 77
arugula, 63
Arugula, 63
B
Bakala, 39
barquette, 92
Baumeniere, 6
Beurre, 76
Blanc, 76
Bombes, 165
Bordelaise, 50
Bosc, 151
Brandade, 39
Bratwurst, 51
breadcrumbs, 60
Brisee, 93
brulee, 145
Brulee, 145
Bundt, 108, 118
buttercream, 100, 135
C
Cappellini, 56, 58, 62
carozza, 4
Carozza, 4
Carpaccio, 3
Chantilly, 101
Choucroute, 51
Choux, 99
Coniglio, 43
couscous, 29
crabmeat, 62
Crabmeat, 62
cuisinart, 21, 36, 37, 94
D
deglaze, 28, 29, 35
Deguayo, 7
deveined, 17, 22, 35, 36, 56, 58, 70
E
eggwash, 90, 107
Eggwash, 85, 86, 93, 127
eggwashed, 86
eggwashing, 90
Expresso, 108, 143, 165
F
Farfalle, 58
fettucine, 55, 67
flan, 144
Focaccia, 87
Fraiche, 8, 68
Framboise, 158
Frangelica, 105
Frangipane, 86, 100
Fredo, 158
G
Ganache, 134, 156, 158
Genoise, 98, 99, 157
Gran, 43, 110, 134, 145, 157, 158
Gremolata, 75
Guayo, 8
H
Hicamah, 9
J
Jalepeno, 5, 8, 9, 78
Jalepenos, 7
K
Kahlua, 156, 166
Karo, 115
Knox, 109, 136, 142, 143, 159, 167
L
Linzer, 94
M
Marnier, 43, 110, 118, 134, 145, 157, 158
marsala, 71
Mascarpone, 144, 158
meatloaf, 79
Meatloaf, 53, 79
Merlot, 34, 50
Morue, 39
Mudcake, 108
O
overbake, 109, 116
overmix, 118
Gid's Culinary and Pastry Cookbook 172
INDEX
P
pancetta, 63
Pancetta, 58, 60, 63
pappardelle, 62
Pasticierre, 59
penne, 58
Peqo, 7, 8
pesto, 7, 38
Pesto, 6, 7, 38, 56
petit, 100, 101
Phyllo, 159
pignolis, 29
Poivre, 34, 44, 49
polenta, 11, 35, 39, 43
Pommery, 6, 11, 12, 44
porcini, 62, 67
Porcini, 4, 16, 29, 59, 62, 67
prebaked, 113, 159, 160
Primex, 88, 100
Prosciutto, 56
R
Radicchio, 59
reheating, 62
S
Sabayon, 143, 144, 150
saucelike, 43, 44, 46, 56, 57, 76, 77
saucepot, 39, 43, 78, 156
Sciata, 87
sheetpans, 98
Shitake, 9, 57, 61
Sorbet, 166, 167, 168
Sorbets, 163
Sovrito, 58
springform, 87, 110, 112, 117, 156
T
Taglierini, 60, 63
tartelette, 92
tartlettes, 91
terrine, 157
Terrine, 157
Tiramisu, 144
Tortellini, 56
Tortelloni, 68
U
umido, 43
underbake, 109
Unflavored, 109, 136, 142, 143, 159, 167
ungloved, 152
unpeeled, 117
V
Vacherin, 162