Author: David

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Dill Crème Fraiche

Yield 1X: 17.88 oz Allergens:
Portion: 6 oz Dairy, onion
Portions: 3.0
Shelf life: 4 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Crème fraiche 1 2 3
Fresh dill, chopped (stems off) 0.25 0.50 0.75
Shallots, minced 1.00 2.00 3.00
Salt and pepper mix 0.13 0.25 0.38
Freshly squeezed lemon juice 0.50 1.00 1.50

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

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

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Soup, Summer Vegetable Vichyssoise (cold) or Bisque (hot)

Yield 1X: 68.00 oz Allergens:
Portion: 8 oz Garlic, onion, chili, dairy
Portions: 8.5
Shelf life: 4 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Ratatouille 2 4 6
Chicken broth 1 8.00 3 4 8.00
Marinara sauce 4.00 8.00 12.00
Cream 8.00 1 1 8.00

Puree ratatouille in the blender with chicken broth as needed to thin. Transfer to a suitable mixing bowl, and add all other ingredients. Season to taste with salt and pepper.

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

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Tomato Basil Relish

Yield 1X: 14.50 oz Allergens:
Portion: 0.5 oz Onion
Portions: 29.0
Shelf life: 2 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Tomato concassee 8.00 1 1 8.00
Shallot, minced 0.50 1.00 1.50
Basil, chiffonade (grams) 6.00 12.00 18.00

Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, then mix. Season to taste with salt and pepper.

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

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Tomato Concassee

Tomato concasse is a culinary term for tomato flesh that has been peeled, seeded, and diced.

Cut the core out of each tomato, then score the skin on the opposite side.

Drop into simmering water for 15 to 30 seconds, depending on how ripe the tomatoes are to loosen skin. Then peel.

Cut in half, then squeeze to push seeds out. In this example, the tomato has very little seeds. Chop the finished meat into medium dice and drain. Transfer to a storage container, label, date, initial, and cover. Store refrigerated.

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Mushroom Risotto

Description: Assorted mushrooms simmered with arborio rice and mushroom broth. Finished with butter, Parmesan cheese, and basil oil.
Date: 6.28.18
Allergens: Dairy, onion
Plating: Pasta bowl
PLU:
 Price:  $                                        25.00
Portion Plate Component
6 oz Par-cooked arborio rice
1.5 oz Mushroom duxelles
2 oz Sauteed mushrooms
6 oz Mushroom stock
1 oz Butter
2 oz Parmesan cheese
1/8 oz Basil chiffonade
1/2 oz Basil oil

Start with the rice, the duxelles, and 2 oz. of stock, get the rice hot over high heat. Add the garnish mushrooms with another 2 oz. of stock.

Stir until the stock is absorbed. Keep adding the mushroom stock, a couple of oz at a time, until it’s all in.

Then add the cheese, and stir it in. Finally add the butter and aand basil, and mix in. Add salt and pepper to taste.

It should be soupy. When it sits, in the pot or on the plate, it will continue to thicken up.  Add a little more stock if it seems thick or right before it goes out if it sits for a few minutes. Spoon into the center of a warm bowl.

Drizzle the basil oil around the plate.

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Basil oil

Yield 1X: 10.13 oz Allergens:
Portion: 0.5 oz None
Portions: 20.3
Shelf life: 2 days
Date: 7.24.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Basil leaves 2.00 4.00 6.00
EVOO 8.00 1 1 8.00
Salt and pepper 0.13 0.25 0.38

Blanch the basil leaves for 20 seconds, then drain and chop coarsely. Combine with evoo and s&p in the vitaprep, and process until smooth.

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

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Par-cooked Rice for Risotto

 

Yield 1X: 126.00 oz Allergens:
Portion: 6 oz Dairy, onion
Portions: 21.0
Shelf life: 5 days
Date: 7.24.18
Prep Recipe Ingredient 1 X 2
lb oz/each lb
Butter 2.00
Onion, small dice 8.00 1
Arborio rice 2 3.00 4
White wine – 750 ml bottle each 1.00
Broth based on application 4 8


Carefully measure and prepare all ingredients.

Heat a low, wide pot over medium-high heat, and add the butter and onion. Cook, stirring regularly, until soft and translucent.

Add rice, and increase heat to high. Stir until the rice become fragrant, then add the wine in four steps, stirring in between until all liquid is absorbed.

Follow the same procedure for the mushroom broth.

Cook, stirring, until completely dry. Transfer to a clean sheetpan, and cool in the walk-in. Transfer to a storage container. Cover, label, date, and initial. Store refrigerated.

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Celery Victor Salad

Description: Poached celery hearts, anchovy garlic marinade, tomatoes, bay shrimp or anchovy garnish
Date: 7.23.18
Allergens: Garlic, chili,
Plating: Small round
PLU:
 Price:  $                                        10.00
Portion Plate Component
3 each Marinated poached celery hearts
1.5 oz Toybox tomatoes, tossed in celery marinade
2 oz Bay shrimp
OR
1 oz Anchovy filets


Assemble the plate as shown for shrimp Victor.


As shown for anchovy Victor.

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Spinach Malfati Marinara

Description: Spinach and ricotta dumplings with Parmesan cheese. Served with marinara sauce or sage brown butter.
Date: 7.22.18
Allergens: Gluten, dairy, garlic, onion, chili
Plating: Small oval
PLU:
 Price:  $                                          7.00
Portion Plate Component
7 Spinach malfati
2 Marinara sauce
pinch Parmesan cheese, grated
1 Basil sprig

Melt butter in a suitable saute pan. When it sizzles, add the malfati. Do not move them in the pan until they have browned on the bottom. When they become loose, turn over and brown a second side.


Spoon the sauce onto the back of the plate. Arrange the malfati, and top with grated Parmesan cheese. Garnish with basil leaf.

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Grilled Chicken with Malfati

Description: Half grilled Mary’s chicken, blanched garlic and parsley, spinach malfati, marinara sauce
Date: 7.22.18
Allergens: Gluten, dairy, garlic, onions, chili
Plating: Large oval
PLU:
 Price:  $                                        23.00
Portion Plate Component
1 Stuffed half chicken
1 Tbl Whole butter
7 Spinach malfati
2 oz. Marinara sauce
Pinch Grated Parmesan cheese


Cook the chicken as shown in the linked recipe. Allow to rest while you prepare the malfati.

Melt butter in a suitable saute pan. When it sizzles, add the malfati. Do not move them in the pan until they have browned on the bottom. When they become loose, turn over and brown a second side.


Place the chicken as shown, then spoon the sauce onto the back of the plate. Arrange the malfati, and top with grated Parmesan cheese. Garnish with basil leaf.