Author: David

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Roasted Eggplant Puree

Yield 1X: 120.00 oz Allergens:
Portion: 4 oz Garlic, sesame
Portions: 30.0
Shelf life: 3 days
Date: 8.19.18
Prep Recipe Ingredient 1 X
lb oz/each
Eggplant, stem off, halved 12
Prepared tahini 1 4.00
Garlic, paste 2.00
EVOO 6.00
Lemon juice, freshly squeezed 6.00

Carefully measure and prepare all ingredients. Lightly oil the eggplant, and season well with salt and pepper. Grill the cut side until blackened, then turn over and cook until soft all the way through.

Cool, then scoop flesh from the skin. Blackened surface is ok. Transfer to a suitable mixing bowl, and add remaining ingrredients.

Mix with a whisk until creamy and smooth. Season to taste with salt and pepper. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Correct seasoning and add additional lemon juice on subsequent days.

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Prepared Tahini Paste

Yield 1X: 24.00 oz Allergens:
Portion: 1 oz Garlic, sesame
Portions: 24.0
Shelf life: 4 days
Date: 8.19.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Tahini 1 2
Freshly squeezed lemon juice 6.00 12.00
Garlic head, halved across equator 2.00 4.00
Ground cumin 0.25 0.50
Cold water as needed

Carefully measure and prepare all ingredients. Place the lemon juice and garlic in the blender, and process until smooth. Allow to sit for 15 minutes, then strain the liquid from the solids. Discard solids.

Combine the garlic lemon juice and cumin with the tahini in a suitable bowl, then whsk together. The tathini will become lumpy.

Slowly mix cold water in, whisking until completely smooth until the texture is like soft whipped cream.

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

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Black Olive Tapenade

Yield 1X: 19.90 oz Allergens:
Portion: 1.5 oz Garlic, chili, onion
Portions: 13.3
Shelf life: 5 days
Date: 8.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Garlic, paste 0.25 0.50 0.75
Shallot, minced 0.50 1.00 1.50
Fresno chili, brunoise 0.50 1.00 1.50
Kalamata olives, minced 8.00 1 1 8.00
Basil, chiffonade 0.50 1.00 1.50
Lemons, zest 2.00 4.00 6.00
Anchovy, minced 0.15 0.30 0.45
EVOO 8.00 1 1 8.00

Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix well. Season well with salt and pepper.

Transfer to a storage container, cover, label, date, and initial. Store refirgerated.

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Zucchini Fritter Batter

Yield 1X: 80.50 oz Allergens:
Portion: 4 oz Gluten, onions
Portions: 20.1
Shelf life: 1 day
Date: 8.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Zucchini, ends removed, julienned 4 8 12
Kosher salt 0.50 1.00 1.50
Eggs 4.00 8.00 12.00
Scallions, sliced thinly 4.00 8.00 12.00
AP flour 3.00 6.00 9.00
Rice flour 3.00 6.00 9.00
Baking powder (teaspoons) 2.00 4.00 6.00
Salt and pepper mix to taste

Carefully measure and prepare all ingredients. Salt the zucchini with the first salt, and toss to combine evenly. Allow to sit at room temperature for 15 minutes for the liquid to come out of the zucchini. Transfer the zucchini to a 2″ perforated pan sitting in a 4″ pan, and press the liquid out using a second pan on top.

Combine the zucchini with the eggs and mix well.

Combine the flours with the baking powder, and mix well. Dust over the top, then mix in well. Season to taste with salt and pepper.


Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Fry in 2 oz. discs until golden brown. Season with salt and pepper, and server hot with sour cream.

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Pesto 2.0

Yield 1X: 198.00 oz Allergens:
Portion: 16 oz Garlic, nuts, dairy
Portions: 12.4
Shelf life: Freeze
Date: 8.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Basil, roughly chopped (4 lbs. whole) 2 8.00 5 7 8.00
Garlic, paste 5.00 10.00 15.00
Marcona almonds 2 8.00 5 7 8.00
Grated Parmesan cheese 3 12.00 7 8.00 11 4.00
EVOO 3 6 9


Carefully measure and prepare all ingredients.

Place basil and garlic paste into the robot coupe, and add 1/4 of the oil. Process until the basil leaves are in small pieces. Add the pine nuts, and process until they are chopped smaller. Add the cheese and the rest of the oil, and process until well incorporated. Do not process completely smooth.


Sesaon well with salt and pepper mix. Transfer to 16 oz. plastic storage container and cover. Label, date, and initial. Store frozen.

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Salsa Verde

Yield 1X: 18.95 oz Allergens:
Portion: 1.5 oz Garlic, chili
Portions: 12.6
Shelf life: 3 days
Date: 8.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Garlic, paste 0.25 0.50 0.75
Shallot, minced 1.50 3.00 4.50
Italian parsley, chopped, see photo 1.00 2.00 3.00
Tarragon, chopped, see photo 0.20 0.40 0.60
Basil, chopped, see photo 0.75 1.50 2.25
Chives, chopped, see photo 0.50 1.00 1.50
Fresno chilies, brunoise 0.50 1.00 1.50
Lemon zest, each 2.00 4.00 6.00
Anchovy, minced 0.25 0.50 0.75
EVOO 12.00 1 8.00 2 4.00

Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix very thoroughly. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

To make spicy version for grilled octopus, replace the 12 oz. of EVOO with 6 oz. of our calabrianchili oil, using half oil and half chilies from the bottom. 

 

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French Onion Soup

Description: Richly caramelized onions simmered in veal broth. Spiked with sherry wine. Baked with croutons and gruyere cheese.
Date: 8.20.18
Allergens: Onions, garlic, dairy
Plating: Onion soup bowl
 Price:  $                                        10.00
Portion Plate Component
2 each Croistini
10 oz. Onion soup base
2 Gruyere cheese slices
1 Tbl. Grated parmesan cheese

Keep soup bowls in the hot oven. Place the bowl on a sizzle platter, and add the croutons. Ladle the soup in, then top with the sliced cheese and the grated parmesan. Bake at 500 for 10 minutes or until the cheese begins to brown.

Serve on a side plate.

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Lazy Man’s Cioppino

Description: Dungeness crab meat, clams, mussels,     prawns, spicy tomato broth, garlic bread
Date: 6.28.18
Allergens: Garlic, peppers, shellfish, dairy
Plating: Bowl
 Price:  $                                        32.00
Portion Plate Component Oz. Count
12 oz Cioppino base 12.00
3 each Clams, Littleneck 4.50
3 each Mussels, Mediterranean 4.50
4 oz. White fish cubes 4.00
2 each Shrimp, U-15, halved 2.00
2 oz. Dungeness Crab Meat 2.00

Heat the base over high heat, and add the clams and mussels. Cover and boil for 2 minutes. Turn the clams and mussels over, and add the fish. Toss to combine, then cover again. Simmer an additonal three minutes, then correct the seasoning and transfer to a warm soup plate.

Garnish with chopped parsley.

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Salmon Cure Mix

Yield 1X: 68.00 oz Allergens:
Portion: 4 oz Garlic
Portions: 17.0
Shelf life: 2 weeks
Date: 8.18.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Salt 3 6 9
Sugar 1 2 3
Black pepper 2.00 4.00 6.00
Garlic, paste 2.00 4.00 6.00

Carefully measure and prepare all ingredients. Combine the garlic paste, pepper and the sugar in the robot coupe to mix. Combine in a mixing bowl with the salt, and whisk to combine.

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