Author: David

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Spinach Malfati (Gnudi)

Yield 1X: 128.00 oz Allergens:
Portion: 6 oz Glluten, dairy
Portions: 21.3
Shelf life: 4 days
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Baby spinach 4 8
Ricotta, drained overnight 2 4
Eggs (each) 6.00 12.00
AP flour 1 2
Grated Parmesan cheese 10.00 1 4.00
Salt and pepper mix 0.25 0.50

Add a cup of water to a large pot, then place over high heat. Add the spinach and a good pinch of salt, and cover. When it starts to steam, stir the top spinach down to the bottom. Continue cooking until the spinach is completely cooked.

Drain. Transfer the cooked spinach to a 2″ perforated hotel sitting in a 4″ solid hotel pan, and spread out evenly over the surface. Place a solid 2″ hotel pan on top, and place a 35 lb. container of fryer oil on top. Allow to drain for 30 minutes.

Transfer the spinach to a cutting board, and chop well. Transfer to a suitable mixing bowl, and add the eggs and ricotta. Stir smooth, then add the flours and cheese and salt and pepper. Stir to combine very well.

Form the malfati using two spoons. Drop them into salted boiling water, one at a time, and cook until they float. Remove from the water to a perforated hotel pan, and cool at room temp. When they are cool and dry on the surface, transfer to a 2″ hotel pan in single layers.


Cover, label, date, and initial. Store refrigerated.

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Marinara Sauce

Yield 1X: 120.00 oz Allergens:
Portion: 2 oz Garlic, onion, chili
Portions: 60.0
Shelf life: 4 days
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Garlic, sliced 1.00 2.00 3.00
Chili flakes (grams) 4.00 8.00 12.00
EVOO 4.00 8.00 12.00
Onion, sliced 1 2 3
Canned san marzano tomatoes (# 10 can) 1.00 2.00 3.00
Bresh basil 2.00 4.00 6.00


Carefully measure and prepare all ingredients.

Heat the oil over high heat, then add the chili and garlic. Saute for 15 seconds, then add the onion and a good pinch of salt and pepper mix.

Cook, stirring until the onions begin to brown, then add the tomatoes. Bring to a boil, then reduce to a simmer and cover.

Simmer for 30 minutes, then remove from the heat, and add the basil. Stir in and cover pot. Allow to steep for 20 minutes. Process through the fine die of the food mill, correct seasoning, and cool. Transfer to a storage container, label, date, and initial. Store refrigerated.

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Ratatouille

Yield 1X: 80.00 oz Allergens:
Portion: 4.5 oz Garlic, onion, chili
Portions: 17.8
Shelf life: 4 days
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
EVOO
Onion, medium dice 1 4.00 2 8.00 3 12.00
Red bell peppers, cored, medium dice 8.00 1 1 8.00
Summer squash, medium dice 2 8.00 5 7 8.00
Eggplant, small dice, lightly salted 1 4.00 2 8.00 3 12.00
Marinara sauce 1.00 2.00 3.00
Basil chiffonade 1.00 2.00 3.00
Fresh thyme leaves (grams) 2.00 4.00 6.00

Carefully measure and prepare all ingredients as indicated.

Heat two saute pans over high heat, then add 1/2 oz. evoo to each. Begin to saute each vegetable starting with the garlic and onion and the bell peppers.

Cook until completely soft but not mushy. Continue with the squash and eggplant, reusing the same two pans and adding more oil.

Transfer the cooked vegetables to a sheet pan, then combine in a suitable pot, and mix in the basil and thyme leaves and the marinara sauce.

Make a baking paper cover as shown folding in half four times, then trimming to fit the pot and cutting a small hole in the center.

Place the cover over the vegetable mixture. Bake at 500 F for 1 hour and 15 minutes, or until the entire pot is simmering.

Remove from the oven, discard the paper, and transfer to a storage container. Cool completely, then cover, label, date, and initial. Store refrigerated.

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Vanilla Bean Panna Cotta

Description: Rich cream flavored with vanilla beans. Served with strawberry sauce.
Date: 7.20.18
Allergens: Dairy
Plating: Small plate
PLU:
 Price:  $                                          8.00
Portion Plate Component
1 portion Vanilla bean panna cotta
1 1/2 oz. Strawberry sauce
1 Mint sprig

Unmold the panna cotta by running a sharp knife around the edge. Spoon the sauce as shown. Garnish with a fresh mint sprig.

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Vanilla Bean Panna Cotta

Yield 1X: 64.00 oz
Portion: 4 oz
Portions: 16.0
Shelf life: 4 days
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Cream (half gallon for 1X) 8 16 24
Sugar 8.00 1 1 8.00
Vanilla Beans (each) 2.00 4.00 6.00
Sheet gelatin (10 sheets) 10.00 20.00 30.00
Cold water 6.00 12.00 1 2.00

Split the vanilla beans, and add to the sugar.

Place the cream in a suitable pot over high heat, and add the sugar vanilla bean mixture and both vanilla bean pods. Bring to a boil, then turn the heat off, cover, and allow to steep for 20 minutes.

Lay the gelatin into the cold water. Allow to bloom while the cream steeps. Then add to the cream mixture, and stir to dissolve. Strain into a clean container.

Spray the molds with non-stick spray, then ladle the warm cream mixture into each mold, stirring between every mold to mix the vanilla seeds in to the cream. Chill for two hours on a sheetpan, then cover each mold with plastic, label, and date, and initial. Store refrigerated.

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Fresh Ricotta Cheese

Yield 1X: 13.00 oz Allergens:
Portion: 1.5 oz Dairy
Portions: 8.7
Shelf life: four days
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Whole milk 2 4 6
Cream 1 2 3
Freshly squeezed lemon juice 2.00 4.00 6.00
Salt 0.13 0.25 0.38


Prepare a pan to drain the cheese. Rinse cheesecloth then line a 2″ full hotel pan with it. Place a solid 4″ hotel pan under.

Combine milk and cream in a suitable pot, then place over medium heat. Watch the temperature closely. When it hits 180 F. remove from the heat, and stir the lemon juice in. It will curdle immediately.

Allow it to set for five minutes, then pour through the cheesecloth into the hotel pan, and allow to drain for one hour.

Salt lightly, then mix. Transfer to a storage container, cover, label, date, and initial. Store refrigerated.

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Summer Squash Salad

Yield 1X: 72.00 oz Allergens:
Portion: 4 oz Dairy, garlic
Portions: 18.0
Shelf life: 1 shift
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Summer squash, sliced 1/8″ 4 8 12
Salt 0.50 1.00 1.50
Freshly squeezed lemon juice 3.00 6.00 9.00
EVOO 4.00 8.00 12.00
Garlic grated on microplane 0.13 0.25 0.38
Basil chiffonade 0.25 0.50 0.75
Grated pecorino cheese 4.00 8.00 12.00
Salt and pepper mix 0.13 0.25 0.38


Slice the squash on the mandolin, then toss with the first salt. Allow to soften for 20 minutes, then drain all water out.


Combine lemon juice, evoo, and garlic, and whisk together. Pour over the squash and toss. Add basil, cheese and S&P, and toss.


Transfer to the desired serving vessel.

 

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Pappardelle with Veal Sugo

Description: Veal breast, vegetables, and herbs are ground and simmered together with tomato and sherry. Tossed with fresh egg pappardelle and Parmesan cheese
Date: 6.28.18
Allergens: Garlic, onion, dairy, gluten
Plating: Large oval
 Price:  $                                        24.00

Cut pasta as shown into 1″ strips. Portion into 7 oz. nests.

Portion Plate Component
6 oz. Veal sugo
7 oz. Egg pappardelle
1 oz Sweet butter
1 oz Grated Parmesan cheese
1/4 oz. Basil chiffonade

Cook the pasta in boiling, salted water for four minutes, then transfer to the pan with the sauce, allowing roughly 2 oz of pasta water to go into the pan.

 

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Strawberry Sauce

Yield 1X: 48.00 oz Allergens:
Portion: 1.5 oz None
Portions: 32.0
Shelf life: 1 week
Date: 1.4.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Strawberries, sliced 3 6
Granulated sugar 1 2
Vanilla beans, scraped, each 2.00 4.00

Prepare the vanilla bean seeds as shown. Add to the sugar and mix well.

Combine all ingredients, including the scraped pods, in a suitable pot, and place over medium heat. Bring to a boil, then reduce to a slow simmer. Cook until the berries are completely softened, then remove from the heat.

Transfer to a storage container and allow to cool completely. Cover tightly then label, date, and initial. Store refrigerated.

To make strawberry puree for milkshakes, transfer cool sauce to the vitaprep, and process until smooth. Transfer to a squeeze bottle, label, date, and initial.

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Tuna Conserva

Yield 1X: 32.00 oz Allergens:
Portion: 4 oz Garlic, chili
Portions: 8.0
Shelf life: 4 days
Date: 7.17.18
Prep Recipe Ingredient 1 X
lb oz/each
EVOO 8.00
Garlic cloves, crushed 1.00
Cayenne chilies, torn 0.25
Albacore or yellowfin tuna steaks – 4 oz. 3
Salt and pepper mix 0.50

Carefully measure and prepare all ingredients. Heat the oil over high heat in a suitable pot, then add the garlic and chili. Allow to sizzle just until the garlic begins to brown.

Remove from the heat, and add the fish. Cover and allow to cook for 5 minutes, then transfer to the oven, and bake until cooked through, about 30 minutes.

Cool completely, then transfer the fish and oil to a storage container. Cover tightly, label, date, and initial. Store refrigerated.