Author: David

Posted on

Braised, Spiced Lamb Shanks

Yield 1X: 8.00 each Allergens:
Portion: 1 each Garlic, onion
Portions: 8.0
Shelf life: 2 days
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Canola oil 2.00 4.00 6.00
Lamb shanks, 1 lb. each 8.00 16.00 24.00
Canola oil 2.00 4.00 6.00
Garlic, sliced 2.00 4.00 6.00
Yellow onions, sliced 1 2 3
Carrots, sliced 8.00 1 1 8.00
Celery, sliced 8.00 1 1 8.00
Hawaj 3.00 6.00 9.00
Parsley stems, tied (bunch) 1.00 2.00 3.00
Canola oil 2.00 4.00 6.00
AP flour 1.50 3.00 4.50
Chicken broth 8 16 24
Freshly squeezed lemon juice 2.00 4.00 6.00
Cilantro, coarsely chopped 0.50 1.00 1.50


Heat a large rondo over high heat, then add the first oil.


Season the shanks well with salt and black pepper, then brown completely on all sides. Remove from the pan,


discard the oil, then return to the heat and add the second oil.

Add the sliced garlic, and stir. Cook 15 seconds just for aroma, then add the other vegetables. Reduce the heat to medium, and cook, stirring occasionally, until the vegetables begin to brown. Add the hawaj, and stir to combine. Add the flour, and stir to combine. Add the broth, and whisk smooth.

Add the browned shanks and the parsley stems. Return to a boil, then cover tightly, and transfer to a 350 F. oven. Cook for an hour and a half, then remove from the oven and check for tenderness. If not tender, return to the oven for 15 – 30 minutes.


Remove the shanks, shaking off any vegetables. Puree the vegetables through the fine die of the food mill, and season to taste. Add the lemon juice. Cool and refrigerate the shanks and sauce separately, or hold warm for a single meal period. Garnish with cilantro.

Posted on

Stock, Brown Veal / Demi Glace

Yield 1X: 960.00 oz Allergens:
Portion: 16 oz Onion, garlic
Portions: 60.0
Shelf life: Freeze
Date: 7.4.18
Prep Recipe Ingredient 1 X
lb oz/each
Veal neck bones 50
Calves’ feet, split 2 ea 2
Salt 4.00
Red wine 3 L 107.40
Water (10 gal.) 80
Onions, coarsely chopped 5
Celery, coarsely chopped 2 8.00
Carrots, coarsely chopped 2 8.00
Tomato paste 12.00
Parsley 2 bu 8.00
Thyme 1 bu 4.00
Black peppercorns 1/4 c 3.00
Bay leaves – 20 each 20.00
Garlic heads, cut in half across equator 5.00

Roast bones to a light golden brown in three roasting pans at 400F then transfer to stock pot along with the calves’ feet and water. Deglaze the roasting pans with the red wine, bring the wine to a boil to cook the alcohol out. Reserve.

Bring to a boil then reduce to a simmer. Skim all fat that rises during the first half hour, then add the deglazing wine. Cook for five hours, skimming constantly.

Meanwhile, fry the bay leaves and peppercorns in the oil until the peppercorns pop. Then add the onions, carrots and celery, and saute

until the onions become a deep golden brown, then add the tomato paste and cook another five minutes, stirring to prevent scorching. Add to the stock pot along with the parsley, thyme and peppercorns. Cook for one hour longer, then strain.

Reserve the quantity needed for brown veal stock, and reduce the ramainder VERY SLOWLY to nape. Strain again through a chinoise into small storage containers, cool, cover and store frozen until needed.

Posted on

Stock, Vegetable

Yield 1X: 128.00 oz Allergens:
Portion: 16 oz Onion
Portions: 8.0
Shelf life: Freeze
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Dry porcini mushrooms 0.75 1.50 2.25
Onions, sliced 16.00 2 3
Celery, sliced 8.00 1 1 8.00
Carrots, sliced 12.00 1 8.00 2 4.00
Garlic cloves, crushed 0.50 1.00 1.50
Thyme sprigs 0.25 0.50 0.75
Italian parsley 1.50 3.00 4.50
Salt 0.25 0.50 0.75
Black peppercorns 0.25 0.50 0.75
Water 8 16 24

Combine all ingredients, and bring to a boil. Reduce to a simmer and cook 45 minutes. Strain, cool and cover. Store refrigerated.

Posted on

Stock, Shellfish Boil

Yield 1X: 160.00 oz Allergens:
Portion: 32 oz Onion, garlic
Portions: 5.0
Shelf life: Freeze
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Water 11 22 33
Celery, chopped 10.00 1 4.00 1 14.00
Onions, peeled and chopped 1 4.00 2 8.00 3 12.00
Black peppercorns 0.75 1.50 2.25
Cinnamon sticks, 4″ 0.35 0.70 1.05
Salt, kosher 5.50 11.00 1 0.50
Garlic cloves, crushed 1.25 2.50 3.75
Sugar 2.50 5.00 7.50
Cider vinegar 7.50 15.00 1 6.50
Ginger powder 0.13 0.25 0.38
Mustard seeds, yellow 1.50 3.00 4.50
Cloves, whole (grams) 2.00 4.00 6.00
Bay leaves (each) 3.00 6.00 9.00
Cayenne 0.25 0.50 0.75

Carefully measure and prepare all ingredients. Combine in a suitable pot, and bring to a boil. Reduce to a simmer, and cook for one hour.

Strain into a cambro, cool to room temperature, and cover. Label, date, and initial. Store refrigerated or freeze.

Chill after use, and use five times before discarding.

Posted on

Soup, Broccoli Cheddar

Yield 1X: 96.00 oz Allergens:
Portion: 6 oz Onion, garlic, dairy
Portions: 16.0
Shelf life: 3 days
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Sweet butter 2.00 4.00 6.00
Garlic, sliced 0.50 1.00 1.50
Celery, sliced 4.00 8.00 12.00
Yellow onion, sliced 8.00 1 1 8.00
Broccoli – cut 2 cups of the florets off for garnish, then sliced the rest 1/4″ thick 1 8.00 3 4 8.00
AP flour 1.50 3.00 4.50
Chicken broth 3 6 9
Salt 0.13 0.25 0.38
Black pepper, ground – 1/8 tsp.
Half and Half 1 2 3
Grated cheddar cheese 12.00 1 8.00 2 4.00


Measure and prepare all ingredients as specified.

Heat a suitable pot over medium-high heat, then add the butter and garlic. Cook just until you get the aroma. Add the onions and celery, and stir to combine evenly. Cook, stirring frequently, until the vegetables soften and begin to brown.

Add the flour, and stir to incorporate evenly. Cook the flour, stirring, for 1 minute, then add 2 cups of the broth, and stir. The mixture will become very thick very quickly. Continue stirring until smooth. Add the remaining broth, and stir to combine evenly. Add the salt and pepper, and bring to a boil.

Add the chopped broccoli and stir. Return to a boil, then reduce to a simmer. Cook, simmering, for 25 minutes, or until the broccoli is completly soft.

Remove from the heat, and puree in the Vita-mix. Place the top on the canister, then COVER THE CANISTER WITH A DRY TOWEL. When the air in the canister gets hot, it will expand. The top can blow off! Hold the top tightly for the first few seconds of processing. Pour the pureed soup into a sieve, and press through with the back of a ladle. At this point, the soup is done. If making a batch, cool the base. Add blanched garnish broccoli and grated cheese when you reheat the soup.

Prepare the broccoli garnish. Heat a suitable pot of salted water over high heat, then add the florettes. Cook until soft, about three minutes, then drain. Add to the soup base or cool to use later.

Posted on

Soup, Cream of Mushroom
Yield 1X: 680.00 oz Allergens:
Portion: 12 oz Onion, dairy
Portions: 56.7
Shelf life: 4 days
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Butter, whole 4.00 8.00
Shallots, minced 8.00 1
Mushrooms, ground 5 10
Chicken broth (4 gallons) 32 64
Cornstarch 2.50 5.00
Cream 8 16
Crème fraiche 2.00 4.00

Heat a suitable pot over high heat, and add the butter and shallots. Cook, stirring, until the shallots are soft, then add the ground mushrooms. Cook over high heat until the mushrooms are completely dry and starting to brown, then add the broth. Bring to a boil, then reduce to a simmer and cook 30 minutes.


Combine the cornstarch with about 1/2 c. of the cream, and whisk together until smooth. With the soup still simmering, pour the cream and cornstarch mixture in, and whisk until combined. The soup should immediately thicken. Continue to simmer for 10 minutes, then remove from the heat.


Add the remaining cream and crème fraiche, and whisk to combine. Season to taste with salt and pepper. Transfer to cambro, chill in an ice bath, then cover, label, date, and initial. Refrigerate until needed.

Posted on

Mushroom Duxelles

Yield 1X: 64.00 oz Allergens:
Portion: 2 oz Onion
Portions: 32.0
Shelf life: 4 days
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Shallots, minced 2.00 4.00 6.00
Butter 2.00 4.00 6.00
Crimini mushrooms, grind through med. die 5 10 15
Fresh thyme leaves 0.25 0.50 0.75


Carefully measure and prepare all ingredients.

Heat a suitable pot over medium-high heat, and add butter and shallots. Sweat shallots until soft,

then add mushrooms. Increase heat to high. Cook, stirring occasionall, until the mixture becomes completelly dry. Season top taste with salt and pepper.


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

Posted on

Pickled Mushroom Salad

Yield 1X: 30.00 oz Allergens:
Portion: 2 oz Garlic, onion
Portions: 15.0
Shelf life: 2 days
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
King trumpet mushrooms, slice 1/8″ end to end 12.00 1 8.00 2 4.00
Brown beech mushrooms, roots off 6.00 12.00 1 2.00
White beech mushrooms, roots off 6.00 12.00 1 2.00
Shiitake mushrooms, stem off, sliced 1/4″ 8.00 1 1 8.00
Extra-virgin olive oil 6.00 12.00 1 2.00
Shallots, minced 1.50 3.00 4.50
Garlic, minced 0.50 1.00 1.50
Basil, chiffonade 0.75 1.50 2.25
Sherry wine vinegar 5.00 10.00 15.00


Carefulle measure and prepare all ingredients.


Heat a large sauté pan, then add 1/4 of the oil. When oil is medium hot, add shallots and garlic, and cook about 30 seconds. Take care not to brown.


Add shiitake mushrooms in a single layer, then sprinkle lightly with salt and pepper. Sauté for about 30 seconds, then toss to cook evenly. When mushrooms are cooked through and soft, transfer to sheet pan to cool.


Add an additional 1/4 of oil to the pan, then add the king trumpet mushrooms, and sprinkle lightly with salt and pepper. Sauté for two minutes, tossing, or until the mushrooms are cooked through. Transfer to the sheet pan to cool.


Continue with the remaining mushrooms. When all mushrooms have been cooked, deglaze the pan with the vinegar, scraping the bottom to release all flavor and solids.


Return the mushrooms to the pan, and toss to combine.


Add the remaining 1/4 of EVOO and the basil. Toss to combine evenly, then correct seasoning as needed.

Transfer to a cambro, label, date, initial, and cover tightly. Store refrigerated. Refresh with additional sherry wine vinegar, salt, and pepper the next day if required.

Posted on

Stock, Mushroom

Yield 1X: 192.00 oz Allergens:
Portion: 6 oz Onions
Portions: 32.0
Shelf life: Freeze
Date: 47.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Water 12 24 36
Crimini mushrooms, sliced 1/4″ 3 6 9
Onion, large dice 8.00 1 1 8.00
Celery, large dice 4.00 8.00 12.00
Carrot, peeled, large dice 4.00 8.00 12.00
Garlic, crushed 1.00 2.00 3.00
Dry porccini 0.50 1.00 1.50
Salt 0.50 1.00 1.50
Black peppercorns 0.50 1.00 1.50
Thyme sprigs 0.13 0.25 0.38

Carefully measure and prepare all ingredients. Combine in a suitable pot, and place over high heat. Bring to a boil, then reduce to a simmer. Simmer for 1 1/2 hours.

Strain through a china cap into a cambro, pressing all liquid from the solids. Transfer to a storage container, and allow to cool to room temp. Cover, label, date, and initial. Store in the walk-in.

Posted on

Soup, Fish

Yield 1X: 128.00 oz Allergens:
Portion: 6 oz Garlic, onion
Portions: 21.3
Shelf life:
Date:
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Extra virgin olive oil 2.00 4.00 6.00
Garlic, crushed 1.00 2.00 3.00
Red hot chili, chopped, seeds included 0.50 1.00 1.50
Yellow onion, sliced 8.00 1 1 8.00
Celery, sliced 3.00 6.00 9.00
Carrot, sliced 3.00 6.00 9.00
White wine 8.00 1 1 8.00
Celery root, sliced 3.00 6.00 9.00
Russet potato, peeled and sliced 8.00 1 1 8.00
San Marzano tomatoes, crushed in puree 12.00 1 8.00 2 4.00
Chicken broth 5 10 15
White fish scraps, sole, rockfish, cod, bass 1 8.00 3 4 8.00
Saffron, crushed 1/2 t. 0.05 0.10 0.15
Bay leaf – 2 EACH 0.05 0.10 0.15
Fennel seed – 1/2 t. 0.20 0.40 0.60

Heat oil in a suitable pot, then add the garlic and chili. Sautee briefly, then add onion, celery and carrot. Sweat until softened. Add wine and bring to a boil. Reduce to a simmer and cook until the alcohol is evaporated. Add the celery root, potato, tomato, broth and fish, and bring to a boil. Reduce to a slow simmer and cook for one hour and fifteen minutes, or until the potato breaks down.

When the vegetables are completely softened, process through the fine die of a food mill, pressing as much of the solids through as possible. Season to taste with salt and pepper, chill, and store tightly covered under refrigeration.