Garde Manger: Ode to the Grand Platter!

Garde Manger finished with a bang. Our final day in class concluded with our Grand Platters from all of the miscellaneous items that we had brined, smoked, cured, and baked. Here is the end results after we had "plated" it all:

I spy mini-BLT's, Steak Tartare Taco's, and PB&J Gel Mousse Sandwiches.

The Classic Pate en Croute. Pate encased in pastry and filled with Aspic (gelled stock or wine).

Pate en Croute with Port Aspic.

Canapes, Pate en Croute, Pate. Nice flow.

Classic cold platter with sandwiches.

The key to a great Grand Platter is clean, sharp lines with uniformity, balance, and equal even numbers of items. Just some tips next time you turn your coffee table into a serving platter for the family.

Garde Manger: Best of the Rest!

Classic Pork Rillettes.

Seafood Terrine with Monkfish and Salmon.

House Smoked Salmon with Asparagus.

Pied de Porc........brined and fried pork feet.

Mushroom, Spinach, Smoked Chicken and Goat Cheese baked in Puff Pastry.

Chicken Stuffed Chicken Leg.

Raised Pork Pie.

Fresh Pork.
Pork Butt.

Roman Ribs. That previous guys.............well, ribs. Remember, nothing goes to waste on the Garde Manger station.

Garde Manger: Ode to the Terrine!

We've seen the beauty of the Galantine. Now let's take a look at the Terrine. A Terrine is a loaf of forcemeat, bound by gelatin, that is cooked in a covered mold in a bain marie (water bath).

I don't know about you, but that's just about all the fancy meatloaf I can stand for awhile!

Garde Manger: Ode to the Galantine!

Garde Manger is defined as the art of the cold kitchen........in other words, it is the art of curing, brining, charcuterie, salads, and making do with anything left over in the kitchen. The real art is in the presentation of these items that don't seem that great by themselves. This is the ode to the Galantine. A Galantine is forcemeat wrapped in a butterflied and pounded chicken breast which is then wrapped with the intact skin of the chicken. The creativity comes with the seasoning and garnish of the forcemeat and the presentation on an Aspic filled platter. To make it simple, think original poached chicken nugget on a bed of jello.

After all the forcemeat you could eat, everyone needs a little laugh. Or at least try to do something to make your instructor who is criticizing your over-pounded chicken breast or runny aspic laugh!

Nature's very own Galantine.................the Egg!

Some-What Homemade with the Walnofer's #5

Nothing better than Sandwich and Salad night.
Here I prepared an Open-Faced Homemade Barbecue Chicken Sandwich topped with Baby Bibb Lettuce and a Hard Boiled Egg. I brined the chicken breasts overnight and then baked it at 200 degrees for 2 hours before shredding it with the paddle attachment on the Kitchen Aid mixer (Chef's Trick!). To cook the egg, cover the eggs in cold water with a tablespoon of vinegar, then bring to a boil and boil for ~15 minutes. After cooking, submerge in an ice bath. This keeps that sulfurous grey ring from forming around the yolk and makes the eggs easy to peel. For the salad, Spinach tossed in a Sesame and Apple Juice Vinaigrette with Pineapple and Red Onion. Simple, Delicious, and Healthy!

Healthy? Not after this delicacy! The Mrs. got a new Saw-blade bundt pan from Williams&Sonoma and out came this beauty. Nice and tasty work Mrs. Walnofer.

Barbecue and Salad. This makes for an either/or red/white wine pairing. Perhaps a 2007 DeSante Cabernet Sauvignon from down the street in Oakville. http://desantewines.com/

Or a 2008 Cali [stoga] 351 Sauvignon Blanc fresh out of the barrel. This winery is only a minute bike ride from the Walnofer residence if anyone out there is interested in tasting this wine in person! http://www.cali351.com/

By the way, check out the latest non-glamour aspect of the culinary industry. After slicing 12 baguettes, dicing 50 pounds of onions, and brunoising a bag of carrots, a guy can wear himself a little thin. Next million-dollar invention idea, an ergonomic Chef's knive that prevents said from happening!