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EscoffierEatsESCOFFIER sAn exclusivecollectionof some ourin-houserecipesbrought to you by. Escoffier Online International Culinary Academy
STARTERSINDEXTropical Fruit Soup.3Goat Cheese Stuffed Shrimp.4Chicken & Lime Soup.5Oysters Rockefeller.6Shrimp Bisque.7MAINSStuffed Pork Tenderloin.9Stuffed Mini Pumpkins.10Fried Soft-Shell Crab.11Fancy Grilled Cheese.12Beef Roulade.13Wild Mushroom Risotto.14Ratatouille.15Seared Scallops & Avocado Vinaigrette.16New England Crab Cakes.17Heirloom Tomato Tart.18DESSERTPumpkin Gingersnap Cheesecake.20Candied Orange Peels.21Frozen Berry Chantilly Cake.22Blueberry Pomegranate Sorbet.23Pineapple Upside-Down Cake.24
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StartersTropical Fruit Soup4 ripe mangoes2 tbsp honey1 ½ cups coconut milk1 dragon fruitFlesh from 1 young coconut1 cup pineapple juice1 cup plain yogurt3 cups chopped pineappleZest of 1 limeMint leaves for garnish1Peel and pit three mangoes and roughly chop.Place in a blender along with the pineapplechunks and coconut.2Add coconut milk, yogurt, honey and pineapplejuice. Puree until you get a very smooth soup. Addhalf the lime zest.3Strain the soup mixture into a bowl and discardthe stringy parts. Chill for a couple hours beforeserving.4Cut the last mango and dragon fruit into smallcubes and serve on the side to garnish the soup.5When ready to serve, pour into cold serving bowlsand garnish with mango, dragon fruit segmentsand lime zest. You can also use shredded coconut,edible flowers and other tropical fruit.3
StartersGoat Cheese Stuffed Shrimp12 large shrimp, peeled, tail on1/2 cup finely choppedand butterfliedred pepper1/2 cup goat cheese1 egg2 tbsp minced garlic3 tbsp bread crumbs1 tbsp diced green onions4 oz chopped prosciutto1 tbsp chopped parsley1 tbsp olive oil1 tbsp chopped fresh tarragonSalt and pepper to taste1In a sauté pan, add 1 tablespoon of olive oil andsauté the red peppers and garlic over medium lowheat for 2 minutes. Set aside to cool.2Once cooled, combine the rest of the ingredients in a mixingbowl and season with salt and pepper.3Place one tablespoon of filling into each shrimp.Place the shrimp into an oiled baking dish. Broil theshrimp for about 5 minutes.4Serve plated with some fresh tarragon and alemon butter sauce.Notes: If you prefer, you can substitute bacon for prosciutto. Forthe first step, chop the bacon and saute for a minute or two beforeadding in the red pepper and garlic.4
StartersChicken & Lime Soup½ chicken, cut into pieces1 green pepper, chopped10 cups of water1 sprig of fresh oregano2 whole garlic cloves1 sprig of fresh mint½ onion, quartered1 sprig of fresh thyme2 tbsp avocado oil8 limes, roasted & juiced1 onion, diced1 avocado, peeled & diced2 garlic cloves (minced)Radishes, chopped1 red pepper, choppedFried tortilla strips1 large tomato, dicedChopped cilantro2 sprigs of cilantroSalt and pepper1Place the cut up chicken pieces, quartered onion and garlic clovesin a pot, cover with cold water and add a pinch of salt. Bring to aboil, reduce the flame and simmer until the chicken is completelydone. Shred and put aside. Reserve stock.2In a saute pan over medium heat, add the oil, diced onion andminced garlic; cook until translucent. Add the green and redpeppers and continue cooking until they are soft. Add thechopped tomatoes at the end.3Strain the chicken stock and add back to pot. Add the sautéedvegetables and fresh herbs. Lower the flame and add the limejuice and chicken. Check for seasoning and cook for a fewminutes. Remove the fresh herbs before serving.4Garnish with avocado, radishes, tortilla strips and/or sliced lime.5
StartersOysters Rockefeller4 oz unsalted butter2 tbsp olive oil2 garlic cloves, minced¼ cup grated Parmesan1 oz Panko bread crumbs1 tbsp chopped parsley2 shallots, finely chopped18 oysters on half shell1 fl oz PernodSalt and pepper2 cups chopped fresh spinachRock salt1Melt butter in skillet. Sautée the garlic for 1 minute. Add shallotsand spinach and cook for 2 minutes until the spinach wilts.Deglaze the pan with Pernod. Season with salt and pepper. Allowthe mixture to cool down.2Place bread crumbs in a mixing bowl and add reamining garlicbutter. Finish by adding the olive oil, Parmesan cheese andparsley and then season with salt and pepper. Spoon spinachmixture on each oyster followed with the bread crumb mixture.3Sprinkle a baking pan with rock salt; arrange the oysters in thesalt to steady them. Bake in a preheated oven at 450F for 10minutes or until golden brown. Serve oysters with lemon wedges.Notes: If you can’t fin rock salt, you can substitute it with dried beans or lentils.6
StartersShrimp Bisque3 fl oz clarified butter3 fl oz dry or cream sherry1 lb mirepoix3 qts shrimp stock1 lb shrimp shells8 oz butter2 cloves garlic8 oz flour1 lb raw shrimp, peeled1 qt heavy cream, heatedand cut into piecesCayenne pepper to taste2 oz tomato pasteSalt and pepper to taste1In a large sauce pan over medium heat, combine 8oz of butter and 8 oz of flour. Cook, stirring untilthe flour taste disappears, about 6 minutes.2In another large sauce pan over medium heat,cook mirepoix and shrimp shells in clarified butter.Add the garlic and tomato paste, add the brandyand flambé. Add the sherry and reduce by half.3Add the shrimp stock and simmer for about 25minutes. Add the heavy cream and thicken withroux. Add cayenne and season with salt and pepperto taste. Strain through a fine chinois.4In a sauté pan, cook the shrimp and season withOld Bay seasoning. Serve bisque and garnish withcooked shrimp.1 tbsp Old Bay seasoning7
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MainsStuffed Pork Tenderloin1Preheat oven to 450 F. In a large sauté pan, add 2 tbspof butter, leeks and sautée until tender, about 3 minutes.Add the apricots; deglaze the pan with the apricotbrandy, chipotle peppers and thyme. Transfer to a smallbowl and allow to cool.2Butterfly the pork tenderloins and pound the pork to aneven 1/4” thickness. Divide the filling between thetenderloins, roll, and tie butcher twine firmly around.Repeat for remaining tenderloins.342 quarter lb pork tenderloins¼ cup Grand Marnier1 cup dried apricots, diced1 cup orange juice2 cups leeks, braised1 orange, segmented2 tbsp chipotle peppers2 tbsp corn starch½ tsp fresh thyme3 tbsp water½ shallots, finely chopped2 tbsp olive oil3 tbsp whole butterSalt & pepper to tasteHeat the olive oil in a skillet over medium heat. Brownthe tenderloins on all sides, about 5 minutes. Transfer toa baking sheet, place in oven and roast until the internaltemperature reaches 145 F, about 15 minutes. Allow themeat to rest before cutting.To make the sauce, add 1 tbsp of butter, add shallots andsweat them. Deglaze the pan with the grand Marnier, addorange juice and simmer for about 3 minutes. Makeslurry with the corn starch and water and thicken thesauce by adding slowyl while whisking constantly. Addthe orange segments at the end.Notes: The great thing about this recipe is you can stuff it with whateveryou’d like. Try a Mediterranean version with sun dried tomatoes, feta andspinach or an Italian-style tenderloin with Parmesan, mushrooms and aMarsala wine reduction. We love them all!9
MainsStuffed Mini Pumpkins6-8 mini pumpkins2 tbsp whole butter1 ½ cups cooked wild rice½ cup apple cider1 lb ground turkey2 tbsp olive oil½ cup sweet onion, diced1 tbsp orange zest1 cup dried cranberries1 tbsp fresh thyme1/3 cup scallions, diced1 tsp nutmeg1Preheat oven to 400 F. Slice the tops off the minipumpkins and remove seeds. Rub pumpkins and topswith olive oil and sprinkle with salt and pepper. Placepumpkins with their tops on a baking sheet. Roast for20 minutes or until tender.2In a large skillet, heat butter and sweat the onions untilthey get translucent. Deglaze the pan with apple cider.Add turkey and cook until it’s done, about 5 minutes.Add the rest of the ingredients and cook for 4 minutes.3Combine the turkey with the wild rice in a large bowland toss until throughly combined. Stuff the minipumpkins with the mixture.4Place tops on pumpkins and serve immediately.10
MainsFried Soft-Shell CrabCrab IngredientsMango Salsa Ingredients4 soft shell crabs (cleaned)1 mango, peeled, cored & diced¼ cup all-purpose flour¼ cup red onion, diced1 tsp Old Bay seasoning¼ cup red pepper, diced¼ cup vegetable oil2 sprigs of cilantro1 fresh jalapeño, diced1 tbsp lime juice1In a bowl, combine chopped mango, onion, redpepper, cilantro, jalapeño, and lime juice. Let sitfor 30 minutes before serving.2Combine flour with Old Bay seasoning. Season crab with saltand pepper, then dredge in flour-shaking excess flour off.In a large skillet over medium heat, add oil and sautée thecrabs until soft, about 2 minutes on each side.3Serve crab with mango salsa and jalapeño aioli.Notes: We also like to serve this dish with a jalapeno lime aioli. Toprepare, combine 3/4 cup heavy mayonnaise, 2 cloves of garlic, 1roughly chopped jalapeno, the juice of 1/2 lime and 1/4 cup freshcilantro in a blender or food processor and mix for about 5-10seconds. Chill for at least 1 hour before serving.11
MainsFancy Grilled CheeseChorizo & ChihuahuaProsciutto & Pear2 tbsp cooked chorizo½ sliced & seared pear2 oz chihuahua cheese2 slices of prosciutto2 tomato slices4 slices of brie¼ avocado, sliced2 slices sourdough2 slices of white bread1 oz balsamic glace2 oz butter2 oz butter1Heat up a griddle or nonstick pan, butter one sideof the bread.2Place bread with buttered side down on yourgriddle or pan; add cheese and rest of youringredients. For best results, warm the ingredientsbefore adding them to your sandwich.3Toast your sandwich to a golden brown. If youhave a broiler, place the grilled cheese open facedin a metal tray, to warm the center and tocompletely melt the cheese.4Cut and serve while hot.12
MainsBeef Roulade1 1/2 to 2 lbs flank steak4 oz sautéed onions8 oz prosciutto2 oz Parmesan cheese10 oz roasted red peppers¼ cup olive oil3 oz sundried tomato pestoSalt & Pepper to taste1Place a piece of heavy duty plastic wrap on a largework surface. Place flank steak on wrap, cover withanother piece of plastic wrap and pound the flanksteak until is 1/4 inch thick using a meat mallet.2For assembly, spread the pesto sauce; then add the restof the ingredients, leaving about ½ inch free on all sidesof the meat. Carefully roll the roulade tightly with thegrain of the meat, then tie it with butcher’s twine.3In a heavy skillet, add the oil and sear the roulade onall sides. Place the roulade in a baking tray with theseam side down. Roast until the internaltemperature reaches 130F (the temperature will risewith the carry over heat).4Allow the roulade to rest for a few minutes beforeslicing and serving.Notes: Keep in mind that you will be rolling the meat with the grain ofthe meat. This is done because when you slice it later, the beef will bemore tender when you cut across the grain.13
MainsWild Mushroom Risotto2 cups Arborio rice10 cups chicken stock6 tbsp unsalted butter1 shallot, finely chopped1 lb fresh wild mushrooms¼ cup freshly grated2 tbsp olive oilParmesan½ cup dry white wineSalt and pepper to taste1Melt 3 tbsp of butter in a large sauté pan overmedium high heat. Add 1/2 of mushrooms andsprinkle with salt. Sauté the mushrooms untiltender, about 3 to 4 minutes. Set the mushroomsaside in a dish. Repeat until all are done.2Bring the chicken stock to a simmer and keepwarm. Melt 1 ½ tbsp of butter and olive oil in aheavy sauce pan over medium low heat. Add theshallots and sweat for about 1 minute. Add therice and coat the grains thoroughly, thenincrease the heat to medium. Stir until the grainsbegin to look translucent, about 3 minutes. Addthe white wine and stir constantly until the liquidis absorbed. Add 1 cup of chicken stock; stir untilalmost all the stock is absorbed, about 1 minute.3Continue adding stock 1 cup at a time, stirring therice constantly until all the stock is absorbed beforeadding more. When rice is about ¾ of the way cooked,about 10 minutes, add the mushrooms, then continueto add stock until the rice is tender but still firm to thetooth and the risotto is creamy.4Stir in the Parmesan cheese and 1 tbsp of butter atroom temperature. Transfer risotto into a serving bowl.Garnish with additional mushrooms and fresh chives.14
MainsRatatouille1 yellow onion1 green bell pepper, diced5 cloves garlic, chopped5 tomatoes, diced4 oz olive oil1 tbsp resh basil, chopped2 medium zucchini, diced1 tbsp fresh parsley, chopped1 medium eggplant, diced1 bay leaf1 red bell pepper, diced1 tbsp herbs de Provence1 yellow bell pepper, dicedSalt & pepper to taste1Heat a large sautée pan over medium heat. Addolive oil and sautée the onions, garlic, herbs deProvence and bay leaf for two minutes or untiltranslucent.2Add the peppers, eggplant and zucchini andsautée until tender, approximately 10 minutes.3Add the tomatoes, fresh basil, parsley andseasonings and sauté for 5 more minutes. Seasonto taste before serving.15
MainsSeared Scallops & Avocado VinaigretteSeared ScallopsAvocado Vinaigrette1 to 1 ¼ lb sea scallops1 large ripe avocado2 tsp clarified butter¾ cup avocado oil2 tsp avocado oil½ cup white vinegarSalt & pepper to taste3 tbsp lime juice1Combine avocado, cilantro, lime juice, vinegar andseasonings in a food processor. Turn on andslowly begin to add oil to form an emulsion.Continue to add oil until done. If it gets too thick,add some water and continue to mix. Set aside.2Remove the small side muscle from the scallops,rinse with cold water and thoroughly pat dry.Add the butter and oil to a sauté pan on high heat.Season the scallops with salt and pepper.3Once the oil begins to smoke, gently add thescallops making sure they don’t touch. Sear thescallops for 1 ½ minutes on each side. The scallopsshould have a golden crust on each side and atranslucent center. Serve immediately.3 sprigs of cilantro½ cup waterSalt & pepper to taste16
MainsNew England Crab Cakes½ red pepper, finely diced1 ½ tsp Old Bay seasoning¼ cup mayonnaise1 pound lump crab meat,3 scallions, thinly slicedcartilage & shells removed1 large egg, beaten1 ¼ cup panko breadcrumbs1 tbsp Dijon mustard¼ tsp kosher salt2 tsp lemon juice1/8 tsp ground black pepper3 tbsp vegetable oilFresh dill for garnish1Combine mayo, red pepper, scallion, egg, mustard,lemon juice and Old Bay seasoning in a bowl andwhisk together. Add the crab meat, breadcrumbs,salt and pepper and fold in, being careful not toovermix. Chill for at least one hour.2After one hour, remove crab mixture fromrefrigerator and form patties as big or small as youwish, making sure to keep them about 1 inch thick.3Heat skillet and add oil. When pan begins smoking,add in crab cakes, being careful not to overcrowd.Fry them for about 4-5 minutes per side or untilgolden brown and crispy. Remove and set asideon a paper towel until ready to serve.4Plate with your favorite dipping sauce and enjoy.17
MainsHeirloom Tomato Tart122 cups ricotta1 lb heirloom tomatoes,2 cups Parmesan, gratedthinly sliced½ cup Asiago, gratedBasil leaves for garnish½ cup basil, chiffonadeSalt & pepper to tasteRoll out dough about 10-11 inches in diameter. Lightlybut thoroughly oil the tart pan with oil. Place doughover tart pan. Trim off excess and lightly press doughinto sides and bottom using your fingers. Chill forabout 10 minutes.Preheat oven to 400F. In a large bowl, combine thericotta, Parmesan, Asiago, basil, salt and pepper andstir. Season to taste with more salt and pepper. Coverin plastic wrap and let chill.3Remove tart pan and line with tinfoil. Pour in pieweights or dried beans, place on cookie sheet andbake for about 10 minutes. Remove the tinfoil andpie weights and bake for another 10 minutes or untilgolden brown. Remove and let cool.4Once pie crust is cooled, add the filling and placetomatoes on top. Garnish with basil and serve.1 pre-made pie crust18
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DessertPumpkin Gingersnap Cheesecake24 oz cream cheese1 ¼ cup pumpkin puree1 1/3 cup sugar3 tsp cinnamon3 tbsp corn starch4 cups crushed gingersnaps5 eggs2 oz melted butter1 cup half & half1 tsp cinnamon1To begin, cream the cream cheese. Add the sugar,cinnamon and corn starch. Add the eggs and thenthe cream. Be sure to scrape down the bowlbetween additions.2For the crust, add all ingredients to a bowl and mixuntil everything is well combined.3Spray a 9” cake pan and line the bottom withparchment paper. Press about 1 ½ cups of crustmixture into the pan. Pour the cheesecake mixtureover the crust.4Bake in a water bath at 350F for about 1 hour and15 minutes until set and firm to the touch. Chillover night or at least 4 hours and unmold.5Press some of the crust mixture around the sidesand decorate as desired.1 cup heavy cream20
DessertCandied Orange Peels4 oranges3 cups sugar¾ cup waterMelted dark chocolateChopped almonds1Peel the oranges and cut the peels in ¼ inch strips,being sure to get as little pith as possible.2Blanch orange peels. Beginning with cool water, addthe orange peels in the pot and then bring them toa boil. Once at a boil, remove and cool in an ice bath,repeat 2 more times.3Bring the water and sugar to a simmer for 7-8minutes and add the peels. Simmer on low for about40-50 minutes or until they change color and becometranslucent. Strain and dredge the peels in granulatedsugar and place on a rack to dry overnight.4Place some more of the peels on a rack to let dry overnight and dip in dark chocolate. Save the syrup for usein cakes, sauces and drinks.21
DessertFrozen Berry Chantilly Cake1Slice the strawberries and combine the fruit andsugar in a medium sauce pan. Bring to a simmeruntil the fruit is soft. Remove from heat and cool.2Mix the dry ingredients and then cut in the butteruntil crumbly. Press gently into a paper lined cakepan. Bake at 350F for 10-12 minutes. Let coolcompletely before assembling cake.3Whip the whipping cream to a soft peak and setaside. Whip the egg whiteswith half the sugar toa medium soft peak and add remaining sugar.451/3 cup sugar1/3 cup dark brown sugar¾ cup raspberries1 cup all-purpose flour¾ cup blackberries½ cup almond flour¾ cup strawberries3 egg whites2 tbsp lime juice2/3 cup sugar4 oz butter1 ¼ cup whipping creamMix the lime juice into the compote. Fold in theegg whites and then the whipped cream. Pourinto the pan with the baked crust and freeze forat least 5 hours or until set.Unmold and serve frozen decorated with fruitand more whipped cream.22
DessertBlueberry Pomegranate Sorbet2 cups blueberries1 cup water¾ cup pomegranate juice3 cups chocolate cookies¾ cup sugar4 or 5 dried figs1Blend blueberries, pomegranate juice and sugar.Add the water and blend well. Strain if desired andchill. Churn in an ice cream machine.2To make without ice cream machine, remove sorbetwhen ¾ of the way frozen, blend the frozen sorbetin a food processor or blender and freeze again.3For the base, blend the chocolate cookies with thedried figs until a crumbly texture. Pat the crumbsinto the bottom of a mold or pan to make the crustand add the sorbet mixture.4Freeze for 4 hours, unmold and serve garnishedwith fresh fruit and edible flowers.23
DessertPineapple Upside-Down Cake1 ¼ cup brown sugar1 ¼ cup milk5 oz butter2 tsp baking powder1 ¾ cups white sugar¼ tsp salt6 oz butter¾ tsp vanilla extract20 oz can pineapple rings1 ¾ cups AP flour2 eggsMaraschino cherries1Melt the butter, place in the bottom of the cakepan and sprinkle with brown sugar. Lay thepineapple rings on top of the mixture with acherry inside each one and in between.2Sift the flour, baking powder and salt. Creamtogether the butter and sugar.3Add the eggs one at a time until incorporated.Then alternate adding the flour, milk and vanilla.4Pour in the prepared pan with the pineapple.Bake at 350 degrees for about 35 minutes. Whilethe cake is still warm, invert on a cake pan, plateor serving platter.24
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of the ingredients, leaving about ½ inch free on all sides of the meat. Carefully roll the roulade tightly with the grain of the meat, then tie it with butcher's twine. In a heavy skillet, add the oil and sear the roulade on all sides. Place the roulade in a baking tray with the seam side down. Roast until the internal Mains
