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Thread: Recipes from the Carnival Kitchens

  1. #11
    Almighty Cruiser
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    Fettucine w/ Mushroom Sauce & Chicken

    2 cups Chicken stock
    1 1/2 tablespoons Roux

    4 oz. Dried porcini Mushrooms
    2 lbs Chicken Tenderloins or Boneless Skinless Breasts cut in strips
    1/2 cup Olive Oil
    1 teaspoon minced garlic
    2 sprigs fresh thyme, chopped
    1 tablespoon clarified Butter
    1/4 cup chopped onion
    2 cups sliced mushrooms
    1 cup whipping cream
    1 1/2 lb Fresh fettuccine
    1/4 cup chopped fresh parsley

    Directions:
    For Chicken Veloute, bring stock to a boil in medium saucepan; reduce heat to low. Whish in roux; simmer 30 to 40 minutes or until thickened. Soak porcini in hot water for 20 minutes. Drain well; chop.

    Combine tenderloins, olive oil, garlic, and thyme in food storage bag; toss to coat chicken. Marinate at least 30 minutes. Season with salt and pepper. Heat butter in medium skillet; add onions. Cook until golden. Add mushrooms and porcini; simmer 5 minutes. Add chicken veloute; bring mixture to a boil. Season with salt and pepper. Remove from heat; add cream. Keep warm.

    Cook pasta to desired doneness in boiling salted water; drain. Toss with mushrooms sauce; keep warm. Heat large skillet until hot; add chicken. Cook over medium-high heat until no longer pink. Season with salt and pepper. Divide pasta onto serving plates; top with chicken. Sprinkle with chopped parsley. 6 Servings.
    Janice

  2. #12
    Almighty Cruiser
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    Here are some of the recipes that are not in the book.


    Bitter and Blanc
    Red Potato Salad
    Chilled Orange Sory
    American Navy Bean Soup
    Grand Mariner Souffle
    Vanilla Souffle
    Hot Custard
    Tiramisu
    Vine Ripe Cream of Tomato w/ Touch of Gin .

    I have been searching for the Chocolate Melting Cake recipe but haven't been able to find it. But as soon as I do, you can bet it will be posted here!!!
    Last edited by stanford's girl; 09-04-2007 at 06:25 PM.
    Janice

  3. #13
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    White Chocolate Bread Pudding

    Ingredients:

    5 large eggs
    1/4 lb of butter
    1 cup heavy cream
    2 cups milk
    1 loaf white bread
    1-1/4 lb white chocolate
    3/4 cup sugar

    Instructions:

    Preheat the oven to 360°F (182°C). Remove the crust from the bread and soak
    it in the heated milk and cream. Beat the mixture by hand or in a mixer until
    the pieces of bread are reduced to the size you want. Melt the chocolate and
    butter in a double boiler and incorporate that into the bread mixture.


    In a separate mixing bowl, beat the eggs and sugar until creamy. Add that to
    the bread mixture and stir until uniform. Transfer the batter to a buttered
    pan and place that pan in a larger pan of hot water in the oven. Bake for 45
    minutes, or until the center is set. [Start checking the pudding after a half
    hour in the oven. Because this recipe is cut down so severely from the original,
    it may take a good deal less time to set.]


    ------------------------
    Sweet Sabayon Sauce

    Ingredients:

    4 egg yolks
    1/4 cup sugar
    1/2 cup liquid (sweet white wine, Madeira, Marsala, sherry, Grand Marnier,
    orange or lemon juice [or amaretto])

    Instructions:

    Whisk ingredients in a large bowl, then set over a pan of hot water on the
    stove and whisk until light and thick enough to leave a ribbon trail, at
    least 5 minutes. (Note: If sabayon gets too hot it will become grainy.)
    Serve the sauce warm or whisk off the heat until it cools. If left to stand,
    the sauce will start to separate.
    Janice

  4. #14
    Almighty Cruiser
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    Pan Seared Tilapia

    Equipment:
    Frying pan

    Dish
    Small bowl
    Spatula or Fish Spatula

    Ingredients:
    Tilapia fillets
    Milk
    Spices (See below for Spices)

    Oil/butter

    Preparation:

    Place fillets in dish and cover with milk and allow to soak for at least an hour, or overnight in the refrigerator. Milk helps with any flavor or other issues when using bargain fillets or fillets that are more than a day or so old, or with very strong tasting fish. In the small bowl, place spices such as granulated garlic, fresh ground black pepper, orange peel, red pepper, and such to create a dry rub mixture. If you need to cheat, use something like Mrs. Dash augmented with things liked smoked paprika, dill, etc. Pour off the milk and sprinkle rub on one side. Heat the skillet on medium to medium high, oil as needed, and place fillets in rub side down. Sprinkle bare side with rub mixture. Turn as needed, and remove from heat.

    Sauce: Tilapia Cream Sauce


    Equipment:

    Sauce Pot
    Spoon
    Whisk


    Ingredients:
    Tilapia ends, pieces, etc.
    Oyster juice
    Water
    Butter
    Capers
    Heavy cream
    Kosher salt
    Fresh ground black pepper


    Preparation:

    See if your fishmonger has some scrap tilapia, or if they only get what comes in, purchase a small fillet or such. Place fish in saucepan and add about a cup of water and half the bottle of oyster juice. Over medium heat, let the mixture simmer for an hour or so until the fish is done and the flavor of the tilapia has spread. Remove the fish and then add pepper and some capers. Reduce the mixture by at least two thirds, maybe a bit more, until the flavors have intensified. Then and only then add salt to taste. Add in 1T or so of butter, and then a small amount of cream and mix/whisk well. Remove from heat, taste, and re-season as necessary. Serve warm over the tilapia fillets.
    Janice

  5. #15
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    Chilled Avocado Soup

    Serves/Makes:12

    Ingredients
    • 3 cucumbers, peeled, seeded and diced.
    • 1 clove minced garlic
    • 1 tsp (5 ml) ground cumin
    • 1 tsp (5 ml) ground ancho chili (or chili powder)
    • 1/4 cup (60 ml) chopped cilantro
    • juice of 2 limes
    • 1 quart (950 ml) of low-fat buttermilk
    • 12 oz (336 Gram). plain yogurt
    • 5 ripe avocados
    • 2 cups (475 ml) chicken stock or water
    • salt
    • pinch or more of cayenne pepper
    • pinch of dried mint
    Preparation
    • Puree avocados with lime juice in a blender or food processor.
    • Put puree into large bowl and whisk in yogurt, buttermilk, and chicken stock.
    • Add chili powder, garlic, cumin, cayenne and mint.
    • Stir in the diced cucumber.
    • Taste for salt (at least 1/4 tsp)
    • Garnish the soup with cilantro.
    Janice

  6. #16
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    Bitter & Blanc Chocolate Brioche Pudding

    WARNING - it takes a long time, with a lot of measuring and weighing, and you will use many pots and pans and bowls. Do it when you have a lot of time.


    serves 8

    Ingredients / Quantity


    For Vanilla Sauce:
    Whole Milk / 6 ounces liquid
    Sugar / 1 ounce (2 Tbsp)
    Cornstarch / 1 Tbsp.
    Egg yolks / 2 quantity
    Vanilla Extract / 1 tsp.

    For Pudding & Meringue Mixture:


    PUDDING:
    Brioche bread, crusts removed / 8 ounces
    Egg yolk / 3 ounces
    Sugar / 2 ounces (4 Tbsp)
    Heavy cream / 5 ounces liquid
    White chocolate / 8 ounces
    Butter / 3 ounces (6 Tbsp)

    MERINGUE:
    Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks)
    Sugar / 1 1/2 ounces (3 Tbsp)



    For Ganache:

    Dark Chocolate / 6 ounces
    Heavy Cream / 4 ounces liquid


    For greasing :
    Butter solids / 1-2 Tbsp to coat
    Sugar / 1-2 tsp to coat



    METHOD :

    • For Vanilla sauce, boil milk & sugar in small saucepan. In small bowl, cream yolks & cornstarch; whisk in the milk, add vanilla extract. Pour back into saucepan & cook on slow heat till it reaches a coating consistency. Strain lumps. (may add a few drops of milk if too thick).
    • For Ganache: In saucepan, heat heavy cream to simmer. Put dark chocolate into bowl and pour simmering cream over chocolate. Stir gently until smooth. Cool slightly.
    • For Pudding: Remove the crusts of the brioche bread, dice into squares. Put in large bowl and pour cream over bread; let soak in.
    • In saucepan, melt the white chocolate with 6 Tbsp. butter & set aside.
    • In a mixing bowl, cream sugar & yolk, add the melted white chocolate/butter mixture on slow speed.
    • Add the cream-soaked bread, mix well.
    • In a separate bowl, prepare meringue by whipping room temperature egg whites and sugar til thickened; fold into the bread mixture.
    • Grease individual soufflé cups with butter and sprinkle lightly with sugar. Spoon a layer of ganache into the bottom of each cup. Top with bread pudding mixture.
    Bake at 325 degrees F for 45 mins. Remove, cool slightly, dust with powdered sugar & serve with vanilla sauce.

    NOTES; Brioche is a spongy textured, sweeter, egg bread. Whole Foods had it ($5.99 per loaf - NOT!!) Trader Joe's has brioche rolls (not a loaf) for $2.99 - I used 4 of the 6 rolls and had 2 left for sandwiches. You could substitute a combination of Kings Hawaiian sweet bread and yellow dinner rolls if you can't find brioche - my chef contact said don't do it - it wouldn't be the same.

    Culinary bakers use scales for everything - hence the "3 ounces egg yolk, 2 ounces egg white, 8 ounces bread." You have to have a kitchen scale and weigh some of the items.
    Janice

  7. #17
    Almighty Cruiser
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    Penne Pasta w/ Tomato Vodka Sauce

    Serves 6

    1 Lb Uncooked Penne Pasta
    1/2 Cup Whipping Cream
    1 1/4 Cups Basic Tomato Sauce
    1/4 Cup Stolichnaya Vodka
    1 oz. Caviar
    2 Tbsp. Chopped Parsley
    Grated Parmesan Cheese

    Cook pasta according to package directions. Drain; keep warm.
    In medium saucepan heat cream over medium heat until reduced by half. Stir in tomato sauce; simmer 2 to 3 minutes. Combine pasta with tomato cream sauce; stir in vodka and caviar. Serve in individual pasta bowls. Sprinkle with parsley and Parmesan Cheese.

    You can leave out the caviar because of the cost. I used capers instead and it was delicious.


    Last edited by stanford's girl; 09-04-2007 at 06:29 PM.
    Janice

  8. #18
    Almighty Cruiser
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    Caribbean Pepper Pot Soup


    Serves 6

    2 TBSP Vegetable Oil
    1 Cup chopped onion
    1 teaspoon minced garlic
    3 cups sliced okra
    1 cup chopped red pepper
    1 cup choped green pepper
    1 cup diced potatoes
    1 cup diced yams
    1 cup quartered and sliced plantain
    6 cups chicken stock
    1 cup unsweetened coconut milk

    Spaetzle
    1/2 lb flour
    1/2 cup water
    1 egg
    1 1/2 teaspoon chopped fresh parsley
    2 tablespoons chopped cilantro

    Directions:
    Heat oil in Dutch oil; add onions and garlic. Cook until tender. Add okra, red and green peppers, potatoes, yams and plantain. Saute until lightly browned. Add stock and coconut milk; bring to a boil. Reduce heat to low; simmer 2 to 3 hours or until soup thickens. Season with salt and pepper.
    Meanwhile, for Spaetzle, combine flour, water, egg and parsley to form a smooth dough. Bring a large pot of water to a boil. Pass dough through a spaetzle mill or colander with large holes. Cook about 3 minutes or until cooked through. Drain; rinse with cold water.
    Add Spaetzle to soup. Garnish with Cilantro.
    Janice

  9. #19
    Almighty Cruiser
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    Napoleon

    Serves 16

    1 lb. Puff pastry dough
    2 Vanilla Pastry Cream (Vanilla Pudding is very similar)
    1/4 cup whipping cream, Whipped
    1 cup Fondant
    1/4 cup semi-sweet chocolate chips, melted
    Strawberry sauce (Take cup strawberries with sugar in a pot and cook till it becomes a sauce)

    Heat oven to 375 degrees. On lightly floured board roll out puff pastry to 17x24 inch rectangle. Let rest 30 minutes. Cut into 4 sheets. Place on parchment-lined baking sheets; prick with a fork. Bake 25 minutes or until golden brown. Cool completely on wire rack. Cut each into 12 pieces.
    In a large bowl fold whipping cream into vanilla pastry cream. For each dessert use 3 pices of pastry. Pipe pastry cream mixture between layers. for top layer, heat fondant in double boiler to 110 degrees. Pour over tops of Napoleons. Pipe thin lines of melted chocolat over fondant; pull wooden pick through chocolate for decoration. Store in refrigerator. Serve with strawberry sauce.
    Janice

  10. #20
    Almighty Cruiser
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    Tiramisu or Cappuccino Pie

    Janice

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