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| Our buffet today (view from salad side). It seems quite ordinary:-( |
New week and a new menu.
Today our menu was:
Senate Bean soup
Romain salad with creamy Black Peppercorn dressing
Roast breast of duck with tart cherry duck jus
Orzo
Haricot Verts with pearl onions and mushrooms
Beef stew with battonet of carrots, and white and yellow turnips
Buttered fresh pasta
Wild rice cakes
Corn veloute
Succotash
Seasonal mushrooms
Our team cooked soup and made salad. My project of the day was salad. I had to start to cut romaine lettuce and put it into ice cold water to revitalize it. The next step was to make a mayonnaise, as nobody ordered it (or it might happen on purpose). The challenge was
that we needed one gallone of mayonnaise. I found a huge hobart mixer and made mayo there, it was easy (glad I should not made it by hand). From mayonnaise I moved to a creamy dressing. Here is the recipe.
Creamy Black Peppercorn Dressing
yield 32 fl oz
Ingredients:
Mayonnaise 28 oz
Milk or buttermilk 4 oz
Parmigiano, finely grated 3-4 oz
Anchovy paste 2 oz
Garlic paste 1 oz
Black pepper, coarsely ground 2 Tbsp
Salt as needed
Black pepper, ground as needed
Method:
1. Combine all ingredients and mix well
2. Taste and adjust seasoning with Parmigiano, salt and pepper, if necessary
3. Serve immediately or refrigerate for later service
On a side note to this recipe, it looks like dressing for a Caesar salad. We made two butches one with anchovies and another without. As for the any dressing or vinaigrette the proportion is basic. If you like anchovies, go for it put three times more if you want. I wanted my dressing to be creamy, so I had three times buttermilk as per recipe. You like cheese - put more cheese. There are no rules, there are classical ratio for vinaigrette (1 part vinegar to three parts of oil) however you may adjust it according to your taste.
The last note for today. In case you are interested with any recipe mentioned here, please leave a comment and I will be happy to share it here.
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