SHRIMP BISQUE WITH PERNOD AND DILL CREAM DRIZZLE1/4 cup unsalted butter1 lbs. medium shrimp, shelled and de-veined, shells reservedV2 cup Pernod1 Bouquet Garni — (4 parsley stems, 4 thyme sprigs, 1 bay leaf,)2 quart fish stock3 carrots, finely chopped2 ribs celery, finely chopped1 medium onion, finely chopped2 TBS long grain rice2 TBS tomato paste3/4 tsp. cayenne1 TBS salt (or more to taste) 1 cup heavy creamFresh lemon juice to taste*Heat 1 tablespoon butter in a medium-sized saucepan and sauté the shrimp shells over medium heat, stirring until golden. Add Pernod, bring to a boil, and reduce over high heat until most of  the liquid has evaporated. Add fish stock, and bouquet garni and simmer uncovered 20 minutes. Pour shrimp stock through a fine sieve into a bowl, pressing on shells; discard shells and bouquet garni.Alternatively, if you are using already peeled and deveined shrimp, simply add Pernod to fish stock with bouquet garni and simmer for 20 minutes. No need to sieve the mixture simply pull out the bouquet and continue with the recipe.Add 2 tablespoons of butter to pot; add the carrots, celery, and onion and sauté over moderate heat, until softened. Stir in rice, tomato paste, cayenne, salt, and shrimp stock and simmer, covered, until rice is tender, about 20 minutes. When soup is done cooking heat remaining tablespoon of butter in pan and sauté shrimp until just cooked through. With a slotted spoon,.move shrimp to a bowl. Set aside 12 shrimp and add remainder to soup base.. Puree soup in a blender in as many batches as needed to safely puree. (see instructor). In a small sauce pot, reduce the heavy cream by half. Add to the soup and cook until heated through. Correct the seasoning with salt and lemon juice. Cut the reserved shrimp in half lengthwise. To serve, drizzle soup with Dill Cream Sauce and garnish with a shrimp half.DILL CREAM SAUCE: 1/2 cup heavy cream11/2 cups fresh dill, stems removed (2 bunches) 1/2 tsp. saltIn a small saucepan bring cream to a simmer; stir in dill and salt. Cook mixture over high heat until dill is wilted, about 10-15 seconds. Transfer mixture to a blender or food processor and puree mixture; strain. Return Dill Cream Sauce to a saucepan and keep warm.PORK TENDERLOIN WITH APPLE CIDER SAUCESauce1 1/2 cups apple cider1 cup chicken broth2 tsp cider vinegar1 cinnamon stick4 TBS unsalted butter, cut into 4 pieces2 large shallots, minced (about 1/2 cup)1 Granny Smith or other tart apple, cored, peeled, and diced 1/4 inchY4 cup Calvados or apple-flavored brandy1 tsp minced fresh thyme leavesKosher salt and freshly ground black pepperPork2 pork tenderloins (1 to 1 1/4 lbs each), trimmed of fat and silver skin Kosher salt and freshly ground black pepper2 TBS vegetable oil1. For the sauce: Simmer the cider, broth, vinegar, and cinnamon stick together in a medium sauce pan over medium-high heat until the liquid is reduced to approximately 1 cup, about 10 to 12 minutes. Discard the cinnamon stick and reserve the cider mixture until ready to finish the sauce.2. For the pork: Cut the tenderloins crosswise into 1 '/2 inch thick medallions. Tie each medallion around its center with kitchen twine and tie the thinner end pieces together. Pat the medallions dry with paper towels and season with salt and pepper..                  The Cambridge School of Culinary Arts      3                     www.cambridgeculinary.com3. Heat the oil in 12 inch skillet over medium-high heat until shimmering. Brown the medallions on both cut sides, 3 to 5 minutes per side. Reduce the heat to medium. Using tongs, lay each medallion on its side and cook, turning, until sides are well browned and internal temperature registers 130 to 135 degrees, about 8 minutes. Transfer the medallions to a platter, tent with aluminum foil, and let rest while finishing the sauce.4. To make the sauce, pour off any fat left in the skillet, add 1 TBS of the butter and melt over medium heat. Add the shallots and apple and cook until softened and beginning to brown, 1 to 2 minutes. Off the heat, add the Calvados. Return the skillet to medium heat and deglaze the pan, scraping up any browned bits, for about 1 minute. Add the reserved cider mixture, any accumulated pork juices, and thyme, increase the heat to medium-high, and simmer until thickened and sauce measures about 1 'A cups, 3 to 4 minutes. Off the heat, whisk in the remaining 3 TBS butter, and season with salt and pepper to taste; transfer the sauce to a bowl. Serve the pork, passing the sauce or pouring it over the top.DUCK BREASTS WITH CORRIANDER, ENDIVE AND SWEET AND SOUR ORANGE SAUCEEndive12 small heads of Belgian endive 1 tablespoon sugar1/8 teaspoon salt3/4 cup fresh orange juice3/4 cup chicken stockSauce1/2 cup red wine vinegar1/4 cup sugar1 tablespoon whole coriander seeds 1 1/4 cups fresh orange juice1 cup chicken stock1/2 teaspoon grated orange peelDuck4 duck breasts, excess skin trimmed 1 tablespoon unsalted butter1 tablespoon olive oil2 tablespoons honey1 tablespoon ground corianderPreparationFor endive: Arrange endive in single layer in heavy large skillet; sprinkle with sugar and salt. Add juice and stock; bring to boil. Reduce heat to medium-low. Cover; simmer 15 minutes. Turn.                                              4              The Cambridge School of Culinary Arts                 www.cambridgeculinary.comendive over. Cover; simmer until tender, about 10 minutes longer. Using tongs, transfer endive to plate, draining juices back into skillet. Boil juices in skillet until reduced almost to glaze, whisking occasionally, about 9 minutes. Season juices with salt and pepper. Return endive to skillet.For sauce: Stir vinegar, sugar, and coriander seeds in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil (do not stir) until syrup is dark at edge of pan and bubbles break thickly on surface, swirling pan occasionally, about 5 minutes. Carefully add juice and stock and boil until sauce is reduced to 1 cup, stirring often, about 12 minutes. Strain sauce into  another small saucepan. Add peel. Simmer until sauce is reduced to 1/2 cup, about 3 minutes. (Endive and sauce can be made 1 day ahead. Cover separately; chill.)For duck: Preheat oven to 425°F. Sprinkle duck with salt and pepper. Melt butter with oil in heavy large ovenproof skillet over high heat. Add duck, skin side down; cook until skin is very crisp, about 5 minutes. Using tongs, transfer duck, skin side down, to work surface. Brush meat side of each duck breast with 1/2 tablespoon honey. Sprinkle 1/4 tsp ground coriander on to honey-side of each breast. Discard fat from skillet. Return duck, skin side up, to skillet. Add a pinch of ground coriander to this side as well.Place duck in oven and roast until cooked to desired doneness, about 2-5 minutes for medium- rare (125°F to 135°F). Rewarm endive in covered skillet. Transfer duck to work surface and let cool for 5 minutes before cutting. Cut each breast crosswise into thin slices. On a large platter, lay a bed of the hot braised endive and top with sliced duck. Spoon sauce over duck and serve..                   The Cambridge School of Culinary Arts      5                     www.cambridgeculinary.comRISOTTO ALLA ZUCCA (Rice with Pumpkin or Squash)Ingredients1 small butternut squash, (Red Kuri, Sugar Pumpkin if available)3 ounces unsalted butter, divided1 medium yellow onions, finely chopped1 cup dry white wine2 cups imported Italian Arborio rice2 quarts chicken stock, approximatelySalt and freshly ground black pepper to taste1 cup freshly grated imported Pecorino Romano cheesePreparation:Peel the squash and cut into cubes. Toss with olive oil, salt and pepper. Place in a roasting pan and roast until soft, approximately 20-25 minutes.Melt half the butter in a large, heavy saucepan and add the onions. Gently cook until translucent and soft, but not browned.Add the rice to the onions, and stir to mix well. Gently toast the rice until dry and translucent, one to two minutes. Add the wine and let cook until evaporated.Start adding a ladle or two of simmering stock to the rice and stir. As soon as the rice has absorbed the liquid, add more and continue adding in additions, stirring continuously. The total cooking time of the risotto is going to be between 20 to 25 minutes. Half way through the cooking add about half of the cooked squash. Keep stirring and by the time the risotto is cooked the squash should disappear into the rice.Taste the risotto for doneness and seasoning and adjust with salt and pepper. When the rice is al dente, remove from the heat, and stir in remaining butter and the Parmigiano cheese. Vigorously stir in to emulsify and let rest for two minutes. Gently stir in the remaining squash and serve..                   The Cambridge School of Culinary Arts      6                     www.cambridgeculinary.comCAULIFLOWER GRATIN WITH MANCHEGO AND ALMOND SAUCEIngredients3/4 cup half-and-half4 tablespoons unsalted butter2 tablespoons all-purpose flour 1 cup whole milkPinch of freshly grated nutmeg Salt and freshly ground pepper 2-pound head of cauliflower, cut into 1 1/2-inch florets1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped for garnish3/4 cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep's- or cow's-milk cheese (3 1/2 ounces), such as Gouda1 medium onion, julienne1/4 teaspoon Pimenton de la Vera (smoked Spanish paprika)Instructions:Preheat the oven to 400°.In a small saucepan, heat the half-and-half until steaming, then transfer it to a blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.In a saucepot bring 2 qts of water to a boil. Salt the water. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander.Melt the remaining 2 tablespoons of butter in a skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top. Remove from oven and garnish with extra almonds and pimenton..                                             7             The Cambridge School of Culinary Arts                www.cambridgeculinary.comCARMAMELIZED PARSNIPS AND PEARS WITH GINGER'/4 cup butter2 lbs Parsnips, peeled and sliced on a bias1 lb Bosc Pears, peeled and cut in sixths2" piece of ginger, sliced thin1 ea lemon, juiced1 cup white wine1 cup chicken stock2 tbsp honey1/2 tsp red chile flakes (more to taste)1 bay leaf          4-Salt and pepperMelt butter in large saute. pan. Add parsnips, pears, ginger, white wine, chicken stock, honey, chile flakes, bay leaf, half of the lemon juice, salt and pepper and bring to a boil. Reduce to a simmer partially covered and cook for 20 minutes. Moisture will evaporate and parsnips and pears will start to caramelize. Season with salt, pepper, lemon juice, chile flakes. Serve.ROASTED MUSHROOMS 2 lbs mixed mushrooms, cleaned, stems removed-if needed1 1/2 tbsp. olive oilSalt and pepper3-4 garlic cloves, sliced thin'/2 tsp smoked paprika2 tbsp butter2 tbsp parsleyToss mushrooms in olive oil, salt and pepper in a bowl. Spread on a baking sheet and roast at 425 F for 20-30 minutes stirring once or twice for even browning until tender. Melt butter in a small saute pan on low heat. Add garlic and pimenton and cook for a few minutes until aromatic and garlic is lightly browned. Toss with mushrooms in a bowl and garnish with parsley and salt.KALE AND GOAT CHEESE SALAD WITH APPLE AND FENNELSalad1 large bunch of kale1 medium Honeycrisp apple1 medium bulb of fennel3 ounces chilled goat cheese, crumbled (to yield about '/3 cup crumbled goat cheese) % cup dried cranberries1/4 cup pepitas (pumpkin seeds)Dressing.                 The Cambridge School of Culinary Arts 8                   www.cambridgeculinary.com1/2 cup olive oil2 teaspoon lemon zest4 tablespoons lemon juice2 tablespoon maple syrup 4 teaspoons Dijon mustard 1/4 teaspoon saltfreshly ground black pepperInstructions:To prepare the kale: Use a chefs knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Use a chefs knife or mandoline to slice the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad. Roughly chop the cranberries and add them to the bowl.To toast the pepitas: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes. Transfer the pepitas to a bowl to cool.MAPLE BANANA PUDDING WITH VANILLA ICECREAM Adapted from Food and WineIngredients3/4 cup unsalted butter1 cup sugar3 overripe banana, mashed2 large egg2 cup whole milk, at room temperature2 cup all-purpose flour2 tablespoon baking powder1/2 tsp salt1 '/2 cup pure maple syrup1 cup light brown sugarY4 cup bourbon1/2 cup finely chopped pecansVanilla ice cream, for servingInstructionsPreheat the oven to 375. Melt the butter in a small pot on the stove or in the microwave. Whisk melted butter, sugar and mashed banana, in a bowl until thoroughly combined. Whisk in the egg and milk..                The Cambridge School of Culinary Arts 9                   www.cambridgeculinary.comOn the stove or in a microwave-safe cup, heat the maple syrup, light brown sugar and 1/2 cup of hot water at high power until hot, 1 minute. Add the bourbon and set aside.In a separate bowl, whisk the flour, baking powder and salt; whisk into the banana mixture until combined (the batter will be pretty loose).Pour batter into a lightly greased 9x12 casserole dish.Drizzle the maple bourbon syrup mixture over the batter; it will seep to the bottom. Do not stir. Scatter the pecans on top.Set the dish on a rimmed baking sheet and bake for 40-50 minutes, or until the cake is golden and set. Let cool for 5 minutes, then scoop into bowls and serve with ice cream.BASIC ICE CREAM BASE*This is a basic ice cream custard base that can have just about any flavoring added.3 cups heavy cream, light cream, or half & half 6 yolks1 cup granulated white sugar2 teaspoon vanilla extractPlace cream in sauce pan and heat until scalded. Remove from heat. Flavorings can be added at this point to steep in flavor. (i.e. vanilla bean, cinnamon sticks, ginger.)Whisk yolks and sugar in separate bowl until ribbon stage, light yellow colorTemper cream mixture into yolk sugar mixture until combined and return to the stove atop a double boiler. Continuously stir until thickens or until the nape stage. Do not go over 180°. Strain into an ice bath to cool. Chill in the refrigerator until completely cooled. Place into ice cream machine and follow manufactures directions.Typically add-in: i.e. chopped nuts, chocolate chips get added to the machine during the last 5 minutes.