Sweet and Sour Pork 1 lb. pork tenderloin, cut into 1/2-inch pieces 2 ½ tablespoons balsamic vinegar Kosher salt 2 teaspoons low-sodium soy sauce 1 tablespoon cornstarch 3 tablespoons ketchup 3 tablespoons sugar, plus a pinch 3 tablespoons peanut or vegetable oil 3 cloves garlic, minced 2 carrots, thinly sliced 3 scallions, cut into 1/2-inch pieces 3 cups snow peas, cut in half Servings/Yield: 4 servings

1.Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl. 2.Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet. 3.Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes. 4.Per serving: Calories 348; Fat 15 g (Saturated 3 g); Cholesterol 74 mg; Sodium 674 mg; Carbohydrate 27 g; Fiber 4 g; Protein 28 g 5.Photograph by Antonis Achilleos Prep Times Prep: 15 Minutes Cook: 10 Minutes Total Time: 25 Minutes

Thai Fried Rice 4 fl. oz vegetable oil 1 tablespoon fresh ginger. peeled and minced 3 tablespoons fresh garlic, mashed 4 ounces carrots, diced 3 ounces bell peppers, diced 4 ounces mushrooms, sliced 4 ounces celery, diced 17 ounces long grain rice, cooked and chilled 6 each egg, beaten 2 tablespoons tomato, concasse 2 tablespoons Siracha sauce 3 fl. oz fish sauce 1 tablespoon fresh lime juice as needed fresh cilantro, chopped Servings/Yield: 8 servings

1.Heat the oil in the wok or rondeau. Add the ginger and garlic until lightly browned. Remove from the pan. Stir fry the vegetables and remove from the pan. 2.Stir fry the rice until warmed through. 3.Make a well in the center of the rice and pour in the eggs. Cook until almost set before mixing them into the rice. 4.Add the tomato concassee, garlic, ginger and vegetables. Mix in chili paste, fish sauce, lime juice. Stir fry to 165 degrees. Garnish with chopped cilantro. Source On Cooking p. 668

Trout Almandine

Trout Amandine Ingredients: 4 trout fillets, about 1 1/2 lb. total Salt and freshly ground pepper, to taste ¼ cup slivered almonds ⅓ cup all-purpose flour 2 tablespoons olive oil 4 tablespoons (1/2 stick) unsalted butter Juice from 1 lemon ¼ cup minced fresh flat-leaf parsle Servings/Yield: Serves 4.

1.Directions: 2.Place the trout fillets on a plate and season on both sides with salt and pepper; set aside. 3.Heat a large fry pan over medium-low heat. Add the almonds and toast, stirring frequently, until they turn light tan, 3 to 5 minutes. Transfer to a plate. 4.Return the pan to medium-low heat. Spread the flour on a large plate and dip the fillets in the flour, coating both sides well and shaking off any excess. Add the olive oil to the pan and increase the heat to medium. Add the trout fillets, skin side up, and cook until browned, about 4 minutes. Turn the fillets over and cook until they flake easily near the tail ends, about 2 minutes more. Transfer the fillets, skin side down, to individual plates and keep warm. 5.Wipe any oil from the pan with a paper towel. Return the pan to medium heat and add the butter. When the butter has melted, add the lemon juice and parsley. Stir in the almonds and season the sauce with salt and pepper. Spoon the sauce over the fillets and serve immediately.

Grilled Leg of Lamb with Rosemary Salt

Grilled Leg of Lamb with Rosemary Salt For lamb 1 ½ cups plain whole-milk yogurt 7 garlic cloves, thinly sliced 2 ½ tablespoons coarsely chopped fresh rosemary ½ teaspoon coarsely ground black pepper 1 (5 1/2-lb) piece boneless butterflied leg of lamb 1 ½ tablespoons kosher salt For rosemary salt 1 teaspoon finely chopped fresh rosemary 1 tablespoon Maldon sea salt or other flaky sea salt Special equipment: 8 to 10 (12-inch) wooden or metal skewers, an instant-read thermometer Servings/Yield: Makes 6 generous servings

1.Marinate lamb: 2.Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag. Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours. 3.Bring lamb to room temperature, about 1 hour. 4.Remove lamb from marinade, discarding marinade, and put on a work surface. Run skewers horizontally through meat, about 1 1/2 inches apart, first lengthwise (4 or 5 skewers), then crosswise (4 or 5 more) to form a grid. (Skewering makes meat easier to move and turn over.) Sprinkle with kosher salt. 5.Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate. 6.Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally, until thermometer inserted diagonally into thickest part of meat registers 125°F for medium-rare (thinner parts will register higher), 25 to 30 minutes if using charcoal or 20 to 25 minutes if using gas. Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing. 7.Make rosemary salt: 8.Stir together rosemary and sea salt and serve with lamb.

Dutchesse Potatoes

Duchesse Potatoes 4 lbs. Potatoes 4 ounces Butter, at room temperature 4 each Egg Yolks, Beaten a few grains Nutmeg, Ground as needed Salt as needed Pepper as needed Egg Wash Servings/Yield: 10 servings

1.Scrub potatoes, peel and cut into large pieces. Cook the potatoes by boiling or steaming until tender enough to mash easily. Drain and dry them on a sheet pan in the oven. While potatoes are still hot, mash them through a food mill or potato ricer. 2.Add the butter, egg yolks, nutmeg, salt and pepper to the potatoes and mix them well. Transfer the mixture to a piping bag and pipe the mixture into the desired shape on a sheet pan lined with parchment paper. Brush lightly with egg wash and bake at 375 degrees until the potatoes are golden brown and heated through, approximately 10 to 12 minutes. Serve immediately. Source Chef Jeff : Columbia College B Lab

Rissolee Potatoes

Rissolee Potaotes 4 lbs. Potatoes as needed Clarified butter as needed Salt as needed Pepper Parsley, chopped Servings/Yield: 10 servings

French Onion Soup

French Onion Soup   1-¼ pounds White Onions, sliced thin 1 ounce Butter 2 cups Veal Stock 2 cups Chicken Stock 1 ounce White Wine Salt Pepper ½ ounce Sherry, optional Baguette Croutons, toasted 2 ounces Gruyere Cheese   Servings/Yield: Servings: --

1.Melt butter in a 4 quart saucepan. 2.Add onions. You need to have enough fat to coat the onions. 3.Toss and begin caramelization. 4.Once caramelized, remove from heat and add wine to deglaze the pan. Scrape the bottom and reduce the wine au sec. 5.Add stock and thyme. 6.Bring to a boil and reduce heat to a simmer. You need to add salt and pepper to taste as it is cooking. Cook time could be 20 to 40 minutes, but check continuously for flavor. 7.When soup is ready, remove thyme. 8.Place soup in a crock and add sherry, if using. 9.Place toasted bread on top, and top with cheese. 10.Place soup under broiler to gratinee.   Source Chef Jeff

Garden Vegetable Soup

Beef and Garden Vegetable Soup   2 tablespoons olive oil 2 lbs. beef stew meat, cut into bite-size pieces 1 large onion, chopped 2 bay leaves 3 carrots, diced 4 small red potatoes, diced 2 quarts beef stock ½ lb. fresh green beans, cut into 1-inch pieces 3 ears fresh corn, kernels cut from cob ½ cup frozen petite peas 1 zucchini, diced ½ head cabbage, chopped 2 (14.5 ounce) cans diced tomatoes 1 teaspoon Italian seasoning blend ¼ teaspoon garlic powder salt and ground black pepper to taste ⅓ cup uncooked orzo pasta   Servings/Yield: 10 servings

1.Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes. 2.Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes. 3.Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more.

Hand Washing presentation

Thursdays Menu Cellar Restaurant

Cream of Tomato Soup 

Chicken and Mushroom Crepes with Sauce Mornay 

Poached Salmon with Shrimp Sabayon 

with Wild rice pilaf