New In the Rugby Kitchen
We have just unleashed our new summer menu. This can be quite a daunting challenge for any chef. No one likes change if fact most people fear it. It is not as simple as creating some wonderful food, you also have to train all your cooks on the new items, make sure your par levels are correct on something you have never done, watch the prep that your cooks are doing, get everyone’s feedback and make sure they understand your vision, oh and by the way open yourself up to 101 different opinions. Over the next few weeks I will be blogging about the items and giving you the recipes. I challenge you to come in and try out some of the new dishes and then try them at home, could be a lot of fun if you have the desire.
Here is a dish we are calling vegetable “lasagna” Enjoy!
Vegetable “Lasagna”
Yield: ½ pan
Duxelle
• 2 inch pan of sliced porcinis
• 4 oz of Madeira wine
• 2 oz of panko bread crumbs
• 3 oz of parmesan cheese
• 3 TBL fresh thyme minced
• 3 TBL minced garlic
• 2 TBL minced shallots
• Whole butter to sauté
Brunoise of the following:
• 2 carrots
• 3 parsnips
• 2 turnips
• 2 onions
• 8 celery stalk
Method:
1. In lg rondeau melt butter and add mushrooms plus squeeze of lemon.
2. Lightly caramelize and add brunoise vegetables cook till tender
3. Add garlic and shallots cook for another 5 minutes
4. Deglaze with Madeira then add panko and thyme cook for 2 minutes
5. Turn off heat and add cheese season to taste and cool
For the Lasagna
• Blanch and Shock ½ a head of savoy cabbage leaves
• Dry leaves well
• To assemble start with bottom layer of cabbage then spread an even layer of Duxelle and then another layer of cabbage. Continue till you have three layers of cabbage and two layers of Duxelle.
• Press for a couple of hours in the cooler
• Cut out 12 equal pieces
“The only use of an obstacle is to be overcome. All that an obstacle does with brave men is not to frighten them, but to challenge them”-Woodrow Wilson
