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1. Tangerine-Pineapple Vinaigrette

2. Swiss-Style Smoked Salmon

Book Description

Garde manger refers to the restaurant kitchen area where cold dishes, including soups, salads, sandwiches, sauces, cheeses, sausages, and pâtés, as well as hors d'oeuvres and the condiments used to garnish them, are prepared. The book Garde Manger is a teaching text for food professionals, updated from a 1973 edition by a team of chefs from the Culinary Institute of America. Home cooks, as well as students and professional cooks, will enjoy the chapters

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Garde Manger : The Art and Craft of the Cold Kitchen

Authors:

Date: September 1999

ISBN: 0471323675

Publisher: Wiley

Hardcover

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Yield: 1 quart

• 1 1/4 cups tangerine juice

• 2/3 cup pineapple juice

• 2 tbsp lemon juice

• 2 tsp balsamic vinegar

• 2 tsp prepared Creole mustard

• 1 tsp pureed roasted garlic

• 1 1/4 cups vegetable oil

• 2/3 cup olive oil

• 2 tsp salt

• 1/2 tsp ground black pepper

1. Combine the juices, vinegar, mustard, and garlic.

2. Whisk in the oils gradually.

3. Adjust seasoning with salt and pepper.

Variation: Blood Orange Vinaigrette
Substitute 2 cups blood orange juice for the tangering and pineapple juice. Reduce lemon juice to 1 tablespoon.

More From This Book:

1. Tangerine-Pineapple Vinaigrette

2. Swiss-Style Smoked Salmon

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