Mixed Vegetable Salad with Pasta and Chicken

Mixed Vegetable Salad with Pasta and Chicken

Ingredients
  • Chicken Breast, Raw 6 oz.
  • Chicken Stock 8 oz.
  • Carrots, Washed and Cut 3 oz.
  • Cherry Tomatoes 4 ea.
  • Rotini Pasta, Raw 3 oz.
  • Broccoli, Washed and Cut 3 oz.
  • Green Beans, Washed and Cut 3 oz.
  • Black Olives 1 oz.
  • Italian Dressing, Bottled 3-4 oz.
Instructions:

1. Put chicken stock into a sauce pan. Bring stock to a boil on one eye, add chicken breast. When stock begins to boil, move the pot to a cooler electric eye and/or a different stovetop. Cook until done. Place on your tray to cool. Cut into thin slices. (Electric range tops hold a set temperature evenly.)
2. Cut carrots into even slices and cook in a steamer until al dente, about 5 min. or until done. Shock in cold water then place in a pile on your group’s tray. (Steamer cooks quickly and retains nutrients very well.)
3. Prep and blanch tomatoes in boiling water to remove skins; shock in cold water. slice in half. (Induction cooktop heats liquid and other items quickly in special pans.)
4. Cook rotini pasta in boiling salted water until al dente. Shock in cold water until cool and place on your tray. toss with a little olive or vegetable oil. (Have additional water heating on electric stove.)
5. Cook broccoli until tender crisp. Turn off trunnion kettle and skim out broccoli; shock in cold water, drain, and place on your tray. (Trunnion kettle heats liquid very quickly.)
6. Bring water to a boil in aluminum pans; simmer green beans until tender rips. Shock in cold water, drain, and place on tray. (Gas range allows for infinite heat settings.)
7. Mix all salad ingredients together. Add dressing and toss. Marinate for 30 min. if possible.

Yield

4 portions at 5 oz. each

Reprinted with permission from the American Culinary Federation: Submitted by Kriss D. Scott
Credit: HRI 106

Lavender Lemon Tart with Earl Grey Meringue

Lavender Lemon Tart with Earl Grey Meringue

Ingredients
  • 1¼ cups flour
  • Pinch salt
  • ¾ cup, divided + 1/3 cup sugar
  • 4 oz. cold butter, ½-inch dice
  • 3 egg yolks, divided
  • 1 t. vanilla
  • 2 whole eggs
  • Zest from 1 lemon
  • 3 oz. lemon juice
  • 1½ t. lavender buds, divided
  • 4 oz. butter, diced
  • 2 egg whites
  • 1 t. Earl Grey tea
Instructions:

1) Combine flour, salt and ¼ cup sugar. Incorporate 4 oz. cold ½-inch dice butter until mixture looks like coarse meal. Add 1 egg yolk and vanilla. Stir; briefly knead to form dough. Wrap in plastic; refrigerate 30 minutes. Roll out ¼-inch thick. Line tart pan with dough; line with parchment paper, fill with baking beans. Blind bake at 300°F until edges begin to brown. Gently remove beans with parchment paper; continue to bake until light golden-brown.
2) Combine eggs, 2 egg yolks, ½ cup sugar, lemon zest and juice, and ½ t. lavender buds over bain-marie. Cook until thick, whisking occasionally. Whisk in 4 oz. diced butter; strain into tart shell. Bake at 300°F until set, 5-10 minutes.
3) Combine egg whites and 1/3 cup sugar in bowl of mixer. Whisk on double boiler until sugar dissolves and mixture is hot. In mixer, whip on high until light, glossy and fluffy. Whisk in Earl Grey tea.
4) To assemble, toast 1 t. lavender buds in pan until just begin to color (to release flavor and aroma). Pipe meringue on tart; torch gently. Garnish tart with lavender buds.

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

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