10 July 2010

7/10 Chef in the Market Demo: Paul Folkestad, Le Cordon Bleu

July 10, 2010 Chef in the Market Demonstration by:

Paul Folkestad: Chef Instructor, Ambassador at Le Cordon Bleu


Salad Bretonne

Makes 4-8 portions, either as an entree or salad size


7 oz white beans

6 artichokes

3.5 oz flour

2 oz lemon juice

Salt to taste

14 oz mussels, cooked and out of shell

8 medium shrimp

2 Shallots

1 oz butter

3.5 oz white wine

Bouquet garni (thyme sprig, bay leaf and parsley sprig wrapped in a 1” green leek piece and tied)

1.75 leek whites, small dice

1.75 oz celery, small dice

¼ bunch parsley, cleaned and chopped fine

½ head cauliflower cut into florettes

3.5 oz cream

½ t saffron

½ oz mussel cooking juice

1.75 oz cooked white beans (part of above)

4 garlic cloves, chopped fine

1.75 oz red wine vinegar

3.5 oz olive oil

Salt and pepper to taste

4 roma tomatoes, peeled, seeded,diced


• Steam the artichokes whole and preserve the hearts (you can serve the ‘leaves’ as an appetizer).

• If you choose to cut the leaves from the artichokes and cook them raw, coat them in juice from ½ a lemon before cooking to prevent browning. Then dissolve the flour into cold water in a large pan, add the remaining lemon juice and season with salt. Add the peeled artichoke hearts to the water/flour mixture, bring to a simmer, and cook until tender and easily pierced with a skewer or paring knife (Keep them in the fridge for later use).

• Soak the white beans in cold water for at least 12 hours, then drain and place in a stockpot with double the amount of cold water. Bring water to a boil, and reduce to a simmer, cooking for 40 minutes until beans are tender. Drain the beans and set aside. (This portion can be done at least one day ahead).

• Clean and de-beard the mussels and rinse them at least twice in cold water.

• Heat the butter in a large pan over low heat and cook the shallots until soft. Add the white wine and bouquet garni and simmer to reduce by two-thirds.

• Add the cleaned mussels (still in the shell), and increase the heat. Cook until the mussels have opened, about 5 minutes. Let the mussels cool, discard any unopened mussels. Remove the mussels from the opened shells. Strain the cooking liquid and set aside.

• Peel and de-vein the shrimp and place them in a medium pan with the leek whites, shallots, celery and parsley. Pour in the cooking liquid from the mussels and cook over low heat for 5 minutes or until pink. Strain and reduce the cooking liquid by 1/2, allow the shrimp to cool in the refrigerator.

• Cut the cauliflower into florettes and cook in a large pot of boiling, salted water for about 2 minutes, then pull them from the boiling water and shock them in ice water for 2 minutes. Remove them from the ice water and put in the refrigerator.

• To make the vinaigrette, simmer the cream with saffron on low heat for 5 minutes. Strain and place in the fridge.

• Press 1.75 oz of the cooked beans through a fine mesh sieve using a plastic scraper, and stir this puree into the cream. Then add the garlic, vinegar and seasoning. Whisk in the olive oil in a thin stream until thoroughly mixed.

• Making sure no choke remnants remain on the artichoke hearts, reserve 4 of the nicest bottoms (cut them in ½ if you want to make 8 portions for a salad size). Cube the remaining artichokes and combine them with the remaining beans, cauliflower, tomatoes, mussels and shrimp. Season with the vinaigrette and parsley. Using the artichoke bottoms as a base, artfully arrange these ingredients as if they were flowing out of the base. Decorate with fresh herbs and drizzle with the remaining vinaigrette.