tailieunhanh - Lecture Modern buffet presentation - Chapter 7: Pasta, polenta, rice, and potatoes
After studying this chapter you will be able to understand: Identify uses for different pasta, polenta, rice, and potato recipes on a buffet; adjust the recipes as necessary when scaling them up or down for different events; use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter;. | Chapter 7 Pasta, Polenta, Rice, and Potatoes Learning Objectives Identify uses for different pasta, polenta, rice, and potato recipes on a buffet. Adjust the recipes as necessary when scaling them up or down for different events. Use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter. Understand how to properly balance recipes in terms of flavors, textures, and temperatures. 1 Methods and Tips Grind dried porcini mushrooms in a spice grinder until they are reduced to fine dust. Sift the dust through a fine-mesh strainer. Porcini Mushroom Powder Recipes Following are recipes from Chapter 7 that would be well-suited for a pasta and risotto action station on a buffet: Black Pepper-Speckled Fettuccine Marsala with Chicken Butternut Squash Malfatti with Crispy Pumpkin Seeds Cinque Formaggio Ravioli con l'Uovo Yukon Gold Gnocchi with Roasted Tomato Ragù and Broccoli Saffron Risotto with Pistachios Pasta and Risotto Buffet Action . | Chapter 7 Pasta, Polenta, Rice, and Potatoes Learning Objectives Identify uses for different pasta, polenta, rice, and potato recipes on a buffet. Adjust the recipes as necessary when scaling them up or down for different events. Use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter. Understand how to properly balance recipes in terms of flavors, textures, and temperatures. 1 Methods and Tips Grind dried porcini mushrooms in a spice grinder until they are reduced to fine dust. Sift the dust through a fine-mesh strainer. Porcini Mushroom Powder Recipes Following are recipes from Chapter 7 that would be well-suited for a pasta and risotto action station on a buffet: Black Pepper-Speckled Fettuccine Marsala with Chicken Butternut Squash Malfatti with Crispy Pumpkin Seeds Cinque Formaggio Ravioli con l'Uovo Yukon Gold Gnocchi with Roasted Tomato Ragù and Broccoli Saffron Risotto with Pistachios Pasta and Risotto Buffet Action Stations Steps: 3 Recipes (cont’d) Yield: 12 servings Ingredients Chicken 3 lb/ kg trimmed boneless, skinless chicken breasts, butterflied, trimmings and bones reserved for fortifying stock 48 fl oz/ L chicken stock 12 fl oz/360 mL dry Marsala or dry Sherry 5 oz/142 g unbleached all-purpose flour (1 cup/240 mL) 1 tbsp/10 g kosher salt, plus as needed to adjust seasoning 1½ tsp/3 g ground dried porcini mushroom powder ½ tsp/1 g ground black pepper, plus as needed to adjust seasoning 4 fl oz/120 mL olive oil, plus as needed to brown the chicken 2 oz/57 g unsalted butter, ½-in/1 cm pats, plus as needed to brown the chicken (¼ cup/60 mL) ½ batch Sautéed Mushrooms and Onions (page 178) 12 fl oz/354 mL heavy cream Pasta 2 tbsp/20 g salt to cook pasta, plus as needed to adjust seasoning 1 lb 8 oz/680 g Black Pepper-Speckled Fettuccine (1 batch; page 196, 199) or dried fettuccine 3 oz/85 g grated Pecorino Romano (1 cup/240 mL), plus as needed to garnish pasta ¼ oz/7 g minced parsley (2 .
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