Environmental Chef Services
February 2010 Organic Center Newsletter
Thursday, Feb 04, 2010
Key Discovery Strengthens Linkage Between Pesticide Use and Colony Collapse Disorder
Scientists around the world have been trying to identify the risk factors driving honeybee Colony Collapse Disorder (CCD). There is near-universal agreement that the problem remains severe; many factors can trigger CCD, and of these, several appear to depend on a weakened...
Newsletter Signup
This area of the Executive Chef Services site offers collaborative synergy amongst our Chefs and lends opportunities direct from the clients to the ECS Chefs. To this end our chefs are able to boast recent, news, recipes, and other coming events in their lives. Once a member of this group you are able to view past, present, and future offers that will allow you to make an informed decision about what may be relative to your operation.
From ever aspect of the ever changing world in which we cater to.
- Chefciegre
- Culinary Consulting
- Charity Connection
- Carbon Offsetting
- Biodiesel Cooperatives and Issues
- Recipe and Menu Development
- Job Placement Advancement
- Referrals and Networking
- Sustainable Sourcing
- Vacation Education
- Season-ability and availability for local foods systems
- Promotions and market research
|
| Visit this group |
Rabbit Loin Cigars
Rabbit Loin Cigars
Ingredients:
3 oz. morel mushrooms
1 pc. puff pastry (4” x 4”)
1 tsp. shallots (minced)
3 ea. white asparagus
4 oz. demi-glaze
1 tbsp. butter
6 oz. rabbit loin
1 ea. egg yolk
TT salt/ pepper
Directions:
In a medium size saute pan, add the shallots, mushrooms, salt, pepper
and saute until it turns into a paste. Remove and reserve. Next, lay
the pastry down and rub the mushroom mixture being sure to cover the
entire pastry and spread the rabbit loin on top. Add the asparagus and
start to roll the pastry until it forms a tight closed cylinder and
whisk the yolk smooth then brush the pastry with it. Place the roll
into a 350 degree oven for 7 to 13 minutes until golden brown. While
that is going, start to heat the demi glaze in a small sauce pot finish
with butter. Remove the rabbit loin from the oven and let rest for 5
minutes. Cut on a bias and align in the middle of the plate. Drizzle
the sauce around the plate.
.jpg)