Garde Manger - Salads

One of the courses I have to take for the culinary program is "garde manger." It literally means "to keep to eat."

The goal of the class is to learn how to do:

• salads
• dressings, vinegars, oils
• appetizers, canapes, and hors d'oeuvres
• hot and cold, open and close sandwiches
• garnishes
• buffet presentation - color, height, focal point, and platter presentations

I really enjoy the class because you know me, I love me some sandwiches, buffets and appetizers. I often get frustrated because I feel like I am always behind and work at a slower pace than my classmates. Although, many of them have taken Basic Culinary (which I am in) and Advanced Culinary so they are very familiar with everything in the kitchen. Their arrogant attitudes grind on my nerves and I find myself struggling not to "accidentally" backhand them with a sauté pan. Anger management at its best. On a more positive note, I am learning how to make really delicious food and present them in an aesthetically pleasing manner. And then we get to devour everyone's dish at the end of class! How tragic right?

I took some pictures with my cell the other day (forgive the crappy quality) but thought I would share them on here because most were quite scrumptious.

• Someone did guacamole in little cucumber cups with a basic salad in the middle with blue cheese, bacon, tomato flowers and bell peppers.

• This was a pan seared tuna salad with hard boiled eggs, green bell peppers, cucumbers and tomatoes. Not sure how he cooked the tuna but it could have tasted better.

• This was the first salad my partner and I made with Roquefort cheese dressing. I was panicking because I was the last one done but it turned out prettier than I expected.

• White Bean Salad - I hate beans and this was delicious

• This is our buffet set up for the Mayonnaise/Emulsions/Salads section

If anyone is interested I will try to post the recipes for these - just leave a comment and I'll dig them up.

Grams' Chicken Salad

Ingredients:

• * 1 whole chicken (~3.5 lbs) or 4 boneless skinless chicken breasts
• * Duke's Mayonnaise
• * 4 eggs
• * 3 stalks of celery
• * 1 cup Grams' sweet pickles

Directions:

Cook chicken in large pot with water until done (~45 minutes, test with fork). Wait for chicken to cool, remove meat from bone, and cut up with kitchen scissors.

Meanwhile, hard boil 4 eggs (as soon as water boils, put lid on pot, and let sit on OFF burner for 15-20 minutes). When they're done cooking, chop eggs into small pieces.

Clean and chop celery into small pieces.

Cut up Grams' sweet pickles into small pieces.

Mix ingredients together and add mayonnaise until desired consistency is achieved.

If you want a more moist chicken salad, add 1/3 cup pickle juice or cooled chicken broth.

Chill in fridge.

Corn, Tomato and Avocado Salad

Ingredients:

For the dressing:

• 1 1/2 cups packed fresh cilantro
• 1/2 cup good-quality extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon finely grated lime zest
• TT Kosher salt and freshly ground pepper

For the salad:

• 4 ears corn, kernels removed (about 3 cups)
• 1 1/2 pounds grape tomatoes, halved (about 3 cups)
• 1 pound fresh mozzarella, diced
• 2 medium avocados, diced

Directions:

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth.

Combine the salad ingredients in a large bowl and toss with the dressing.

Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.



http://www.foodnetwork.com/recipes/aida-mollenkamp/aidas-corn-tomato-and-avocado-salad-recipe/index.html

Roasted Asparagus Salad

Add even more color by roasting squash, zucchini, carrots, or other favorite veggies with the asparagus.

Prep Time: 20 minutes

Other Time: 23 minutes

Yield: Makes 8 servings

Ingredients

• 1 1/2 pounds fresh asparagus
• 1/2 cup olive oil, divided
• 1 1/2 tablespoons chopped fresh basil, divided
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon salt, divided
• 1/4 cup balsamic vinegar
• 1 garlic clove, minced
• 1 cup halved cherry tomatoes (about 1/2 pt.)
• 1/2 cup chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1 head Bibb lettuce, torn into bite-size pieces
• 1 avocado, sliced

Preparation

1. Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.

2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl.

3. Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.

4. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.

5. Whisk together balsamic vinegar, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.

6. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.

7. Arrange lettuce on individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.

Nutritional Information Calories: 193 Fat: 17.1g (sat 2.3g,mono 10.8g,poly 1.4g) Protein: 3.2g Carbohydrate: 8.8g Fiber: 2.9g Cholesterol: 0.0mg Iron: 1.4mg Sodium: 181mg Calcium: 33mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1966710

Confetti Pasta Salad w/ Lemon Vinaigrette

Prep: 20 min.

This salad tastes great the minute it's made but will become more strongly flavored if allowed to chill a few hours before serving. When making ahead, add the cheese just before serving.

Yield: Makes 4 to 6 servings

Ingredients:

• 8 ounces uncooked small shell pasta
• 1 pint grape tomatoes, halved
• 2 cups coarsely chopped fresh spinach
• 1 yellow bell pepper, chopped
• 1/4 cup finely chopped red onion
• 3 tablespoons chopped fresh dill Fresh Lemon Vinaigrette
• 1 (4-ounce) package crumbled feta cheese

Preparation:

Cook pasta according to package directions; drain. Toss pasta with tomatoes and remaining ingredients. Serve immediately, or cover and chill up to 8 hours.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108338

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Fresh Lemon Vinaigrette

Yield: Makes about 3/4 cup

Also recipe goes with Lemon-Basil Shrimp Salad

Ingredients:

• 1/4 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 large garlic clove, pressed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup vegetable oil

Preparation:

Whisk together first 5 ingredients.

Gradually add oil in a slow, steady stream, whisking until blended.

Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108206

Asian Chicken and Orzo Salad

Ingredients

• 1 (9-ounce) package frozen sugar snap peas
• 1 (16-ounce) package orzo, cooked and drained
• 1 cup water chestnuts, drained and chopped
• 3 cups diced cooked chicken
• 3 green onions, chopped
• 1 medium red bell pepper, diced
• 1/2 cup vegetable oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons hoisin sauce
• 1 (2-ounce) package slivered almonds, toasted (1/2 cup)

Directions:

Cook sugar snap peas according to package directions; drain well.

In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper.

In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat.

Stir in toasted almonds. Cover and chill until ready to serve.