The techniques required to prepare pates, terrines, sausages, fresh cheeses, Hors d' oeuvres, breads, and cold soups are the particular domain of the garde manger. Becoming skilled at garde manger means learning a broad base of culinary skills. Garde manger skills are an enormous help when hosting parties or catering a special event.
Garde Manger was one of my favorite courses in Culinary School. It has been a huge help when I have done any catering. It is in this specialty that artistic sensibilities can find their outlet. The quality of the food is the most important key to success. The visual appeal is a close second.
I hope some of these recipes and videos will be a help to you if you are planning a party, wedding reception or maybe just pleasing your family and friends. Let's start with cold soups...
*Gazpacho*
*Chilled Cucumber with Dill, Leeks, and Shrimp*
INGREDIENTS
1 1/4 lb shrimp (26/30 count)
1/2 gal vegetable stock
SOUP BASE
1 lb onion, diced
1 lb celery, diced
2 oz butter
6 lb cucumber, peeled, seeded & diced
1 oz arrowroot
3 cups sour cream
8 oz heavy cream
1 bunch dill, chopped
1 1/2 tsp kosher salt
1 tsp ground white pepper
3 lemons, juiced
Tabasco to taste
GARNISH
2 cucumbers, peeled, seeded, & finely diced
shrimp
1/4 bunch dill sprigs
1. Poach shrimp in stock, cut in half and reserve for garnish. Reserve the stock.
2. Saute onions and celery in butter until translucent.
3. Add cucumbers and reserved stock...simmer 30 minutes.
4. Puree in blender and strain. Thicken with arrowroot/ Bring back to boil. Remove and cool.
5. To finish soup, blend 2 cups of soup base with sour cream, heavy cream, and dill.
6. Add this to remaining soup base. Adjust seasoning with salt, pepper, Tabasco and lemon juice.
7. Garnish individual portions of soup with fine diced cucumber, shrimp and a sprig of dill.
*Vichyssoise*
(Chilled Leek & Potato Soup)
*APPETIZERS*
Appetizers can be the show-stopper for a party or reception. Normally a small one or two bite item, they can make or break your function.
One of my favorites is Sushi!
Many people have a misconception about sushi. I hear people say they won't eat raw fish. Sushi means with Flavored Rice. It can include raw fish but often the sushi items used are cooked or smoked.
*Sushi Rice*
*Salmon for Sushi*
Here's a few other appetizers that are easy to make, tasty and are crowd pleasers...great for any party!
*Shrimp & Avocado Quesadillas*
INGREDIENTS
2 lb smoked shrimp
1/2 lb tomatillos, chopped fine
2 avocados, pitted, peeled & diced
1 onion, diced & sauteed until golden
1/4 bunch cilantro, chopped
1 tsp cumin seed, toasted
salt & pepper, to taste
20 flour tortillas (4-inch diameter)
1/2 lb Monterrey Jack cheese, shredded
2 tbs olive oil
1. Peel and devein shrimp, reserve
2. Combine tomatillos, avocado and onion and work with a fork to form a coarse paste. Stir in cilantro and cumin and season with salt & pepper. Spread this mixture on a tortilla, top with shrimp and cheese and close with a second tortilla. Continue until 10 quesadillas are filled.
3. When ready to serve, lightly oil both sides of quesadillas and cook over low heat in non-stick saute pan until golden brown on both sides.
*Clams Casino*
*Chicken Liver Pate*
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