LES GARNITURES Flashcards
Pommes Dauphinoise
Sliced Yukon gold potatoes are layered with heavy cream, garlic, s&p, and parmesan cheese. Finished with grana Padano
cheese. The potatoes are baked until tender and bubbly, and served in a gratin dish.
Pommes Puree
Yukon potatoes are boiled in salted water. When tender, they are peeled and put through a food mill. The potatoes are
stirred with heavy cream, butter and salt until very soft and shiny.
Pommes Aligot
Our Pommes are puree with the addition of a generous amount of gruyere and mozzarella cheese curds whipped vigorously to incorporate into a stretchy, springy texture.
Pommes Frites bearnaise
House-cut peeled Idaho potatoes are twice cooked. First they soaked in water overnight to release some of the starch.
Then they are drained and blanched in 250-degree oil till tender. They are chilled and fried a second time to order in 350
degree oil till crispy. They are seasoned with salt and pepper, and served with bearnaise sauce. Bearnaise is made from
reducing vinegar and lemon juice, egg yolks, and melted butter.
Cacio e pepe
Housemade Tagliolini (a very thin-cut pasta, produced for us at St. Cecilia) pasta is cooked in seasoned water. The pasta is picked up in a pan with a generous amount of toasted black pepper, pasta water, butter, Parmesan, and pecorino. The pasta is twirled up into a nest shape and presented in a deep bowl.
Creamed Corn Gratin
Corn is cut off the cob and cooked with reduced heavy cream, garlic, chopped herbs chicken stock, and gruyere cheese. A portion of this base is blended smoothly and recombined. The dish is then broiled in a gratin dish. Topped with Thomasville Tomme until browned and bubbly
Asparagus
Grilled asparagus in olive oil, salt and pepper. Served with grilled lemon
Roasted Mushrooms in Wine
cremini, shitake, Maitake mushrooms are roasted in a perforated pan over the grill to be cooked and lightly smoked. They are picked up in a pan with garlic, shallots, and thyme and finished with butter and reduced red wine Demi glacé.
