Author: David

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Butter Bean Ragout

Yield 1X: 224.00 oz Allergens:
Portion: 6 oz Garlic, onion, chili
Portions: 37.3
Shelf life: 1 week
Date: 12.6.18
Gigante beans, soaked 24 hours 3 6
Bacon, small dice 1 4.00 2 8.00
Garlic, sliced 3.50 7.00
Onions, small dice 2 8.00 5
Celery, small dice 1 4.00 2 8.00
Carrots, small dice 1 4.00 2 8.00
Parsley stems (bunches) 2.00 4.00
Thyme branches 1.00 2.00
Cayenne chile, whole 0.50 1.00
Chicken broth

Carefully measure and prepare all ingredients. Cover the beans with cold water by 50% of the volume, and allow to rehydrate overnight.

Heat a suitable pot over high heat, and add the bacon. When the fat has rendered, add the garlic and cook for aroma. Add the remaining vegetables, and season with salt and pepper. Cover and cook until the vegetables are completely soft, about 30 mionutes. Add the chicken broth, and season to taste with salt and pepper mix. Bring to a boil. Tie the parsley stems, thyme, and chili with string and place into the beans. Reduce to a simmer, then cover and cook until the beans are soft.

Remove the herbs, then strain the remaining liquid out of the beans and transfer to the vita prep. Add cooked beans to the liquid, and process until smooth. Continue adding beans until the liquid is consistency of heavy cream. Return the thickened liquid to the beans, and mix well. Cool completely.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Tonatto Sauce

Yield 1X: 33.50 oz Allergens:
Portion: 1.5 oz Garlic, chili
Portions: 22.3
Shelf life: 3 days
Date: 11.21.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Egg yolks (each) 3.00 6.00
Tuna conserva, crumbled 1 2
Anchovies 1.00 2.00
Freshly squeezed lemon juice 4.00 8.00
Capers 1.50 3.00
EVOO 8.00 1

Carefully measure and prepare all ingredients. Combine the eggs yolks, tuna, anchovies, lemon juice, and cpaers in the workbowl of the food processor. Process until completely smooth, about four minutes.

Drizzle the olive oil in while the processor is running. Correct seasoning. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Saffron Rice Pilaf

Yield 1X: 172.00 oz Allergens:
Portion: 6 oz Garlic, onion, dairy, nuts
Portions: 28.7
Shelf life: 4 days
Date: 11.29.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Whole butter 1.50 3.00
Garlic, minced 1.00 2.00
Onion, small dice 12.00 1 8.00
Converted rice 3 4.00 6 8.00
Chicken broth 5 8.00 11
Saffron – pinch, steeped in hot water 30 seconds 1.00 2.00
Currants 8.00 1
Salt and pepper mix 0.50 1.00
Almonds – toasted in the oven 8.00 1

Carefully measure and prepare all ingredients. Combine the butter, garlic, and onion, in a suitable pot over high heat, and cook until the onions soften but do not color. Add the rice,

and stir until the grains are coated with the butter. Add the broth and saffron water, the currants, and the salt and pepper.

Bring to a boil, stirring occasionally, then cover and reduce the heat to very low. Allow to cook for 30 minutes. Remove from the heat, and allow to steam for 10 minutes. Turn out onto a sheetpan, and stir to cool. Stir the toasted almonds in. Allow to cool completely.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Mushroom Vinaigrette

Yield 1X: 60.00 oz Allergens:
Portion: 2 oz Onions
Portions: 30.0
Shelf life: 4 days
Date: 11.21.18
Prep Recipe Ingredient 1 X
lb oz/each
Shallots, small dice 6.00
Brown beech mushrooms, root off (pk) 8.00
50/50 oil 4.00
Sherry wine vinegar 8.00
House vinaigrette 3

Carefully measure and prepare all ingredients.

Cook in two batches. Heat the oil in a large saute pan over high heat, and add half of the shallots. Cook just until the shallots are softened, then add half of the the mushrooms and a pinch of salt and pepper. Cook, tossing occasionally, until the mushrooms soften and begin to brown.

Add the vinegar, and toss to combine. Turn out onto a sheetpan to cool.

Repeat with the second half of ingredients. Cool the mushrooms, then combine with the house vinaigrette. Mix well. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Blackening Spice

Yield 1X: 9.00 oz Allergens:
Portion: 0.125 oz Onion, garlic, chili
Portions: 72.0
Shelf life: 2 weeks
Date: 11.21.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Granulated salt 2.00 4.00
Smoked paprika 2.00 4.00
Onion powder 0.50 1.00
Granulated garlic 0.75 1.50
Cayenne pepper 0.50 1.00
White pepper 0.50 1.00
Black pepper 0.50 1.00
Dried oregano, crushed 0.25 0.50

Carefully measure and prepare all ingredients. Combine in a mixing bowl, and mix well.

Transfer to a storage container and cover. Label, date, and initial. Store at room temperature.

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Black Beans

Yield 1X: 72.00 oz Allergens:
Portion: 2 oz Garlic, onion
Portions: 36.0
Shelf life: 1 week
Date: 11.21.18
Prep Recipe Ingredient 1 X
lb oz/each
Black beans, soaked 24 hrs. and drained 2
Bacon, diced 1/4 “ 1 12.00
Onion, diced 1/4″ 1 12.00
Garlic, minced 1.50
Cumin, ground 0.50
Water 2 12.00
Salt and pepper mix 1.00

Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, then add the bacon. Cook, stirring occasionally, until the bacon is rendered and golden brown.

Add the garlic and cumin, and cook for aroma. Add the onions and a pinch of salt and pepper, and reduce the heat to medium. Cook, stirring occasionally, until the onions are completely soft and translucent,

then add the beans. Add water just to barely cover the beans, then add the salt and pepper mix. Stir to combine. Increase heat to high, and bring to a boil. Skim the protein foam that rises. Reduce to a simmer and cook until soft, about an hour and fifteen minutes. Cool completely.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Bacon Jam

Yield 1X: 38.00 oz Allergens:
Portion: 1.5 oz Garlic, onion
Portions: 25.3
Shelf life: one week
Date: 11.21.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Bacon, diced 1/4″ 2 4
Onions, small dice 1 8.00 3
Garlic, minced 1.00 2.00
Cinnamon sticks (each) 2.00 4.00
Coffee 4.00 8.00
Espresso, double (each) 1.00 2.00
Brown sugar 6.00 12.00
Red wine vinegar 3.00 6.00

Carefully measure and prepare all ingredients. Place the bacon into a suitable pot over high heat, and render until light brown. Drain all but 2 oz. of the fat, then add the garlic and cinnamon sticks. Cook, stirring, until the garlic becomes aromatic.

Add the onions and a pinch of salt and pepper. Reduce the heat to medium, and cook, stirring occasionally, until onions have become a deep brown. Add the coffee, espresso, brown sugar, and vinegar. Bring back to a boil, and cook for ten minutes. Cool completely.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Lemon Garlic Vinaigrette

Yield 1X: 59.00 oz Allergens:
Portion: 1 oz Garlic
Portions: 59.0
Shelf life: 3 days
Date: 11.16.18
Prep Recipe Ingredient 1 X
lb oz/each
Freshly squeezed lemon juice 12.00
Dijon mustard 3.00
Garlic, minced 1.50
Salt and pepper mix 0.50
EVOO 2 10.00


Carefully measure and prepare all ingredients. Combine in a suitable bowl and whisk together. Correct seasoning.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Lemon Compound Butter

Yield 1X: 41.00 oz Allergens:
Portion: 1 oz Garlic, dairy
Portions: 41.0
Shelf life: Freeze
Date: 11.16.18
Prep Recipe Ingredient 1 X
lb oz/each
Whole butter, room temperature 2
Garlic, minced 0.50
Freshly squeezed lemon juice 6.00
Salt and pepper mix 0.50
Chopped parsley 2.00

Carefully measure and prepare all ingredients. Place the butter into the work bowl of the robot coupe, and process until smooth. Add the garlic, then slowly add the lemon juice while the machine is running. Process until it is all absorbed. Add the salt and pepper and parsley, and pulse to combine.

Divide evenly onto two sheets of parchment paper, and spread to the ends using a straight piece of cardboard.

Roll tightly, and tape closed. Label, date, and initial. Store frozen.

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Smoked Salmon Appetizer

Description: Cold smoked salmon from Half Moon Bay, sliced thin, topped with dill crème fraiche, minced shallots, and fried capers. Grilled baguette.
Date: 11.5.18
Allergens: Dairy, onion, gluten
Plating: Small round
 Price:  $                                        16.00
Portion Plate Component
3 oz. Smoked salmon
1 oz. Dill crème fraiche
1 Tbl. Minced shallots
2 Tbl. Fried capers
Garnish Minced chives