Category: Broths, Stocks, Soups

Yield 1X:	64.00	oz	Allergens:
Portion:	16	oz	Onion
Portions:	4.0
Shelf life:	Freeze
Date:	7.4.18

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Dry porcini mushrooms		0.75		1.50
Onions, sliced		16.00	2
Celery, sliced		8.00	1
Carrots, sliced		12.00	1	8.00
Garlic cloves, crushed		0.50		1.00
Thyme sprigs		0.25		0.50
Italian parsley		1.50		3.00
Salt		0.25		0.50
Black peppercorns		0.25		0.50
Chicken broth	8		16

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

	Yield 1X:	640.00	oz	Allergens:
	Portion:	16	oz	Garlic, chili, onion, shellfish
	Portions:	40.0
	Shelf life:	5 days
	Date:	8.1.19

Cioppino Base 2.1
Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
EVOO		12.00	1	8.00	2	4.00
Chili flakes		0.50		1.00		1.50
Garlic, minced	1		2		3
Shallots, chopped	1		2		3
Onion, diced	5		10		15
Carrot, diced	2	8.00	5		7	8.00
Celery, diced	2	8.00	5		7	8.00
San Marzano tomatoes, crushed (can)		3.00		6.00		9.00
Roasted peppers, drained & diced (can)		1.00		2.00		3.00
Thyme (bunch)		1.00		2.00		3.00
Bay leaves (each – tied with thyme)		6.00		12.00	1	2.00
Chicken broth	16		32		48
Lobster base (dissolve in broth)	1		2		3
Parsley, chopped )bu.)		3.00		6.00		9.00
Basil, chiffonade (bu.)		3.00		6.00		9.00

 

Carefully measure and prepare all ingredients. Heat the olive oil in a stock pot over high heat, then add the chili flakes. Stir to disperse, then add the garlic. Cook, stirring, until the garlic begins to brown. Add the shallots, and cook until soft, then add the onions, carrot, and celery, and season with salt and pepper. Stir to mix.

Cook the vegetables over high heat until soft, about 30 minutes. Add the tomato, roasted peppers, chicken broth and lobster base. Bring to a boil, then reduce to a fast simmer. Cook for one hour. Add the thyme and bay leaves, and return to a boil. Reduce to a simmer, and cook for 30 minutes.

 

 

 

Remove from the heat, correct seasoning, and add the parsley and basil. Stir well to combine. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	1130.00	oz	Allergens:
Portion:	8	oz	Onion, garlic, dairy, shellfish
Portions:	141.3
Shelf life:	6 days
Date:	8.2.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Butter, whole		8.00
Garlic, minced		8.00
Onions, diced	5
Carrots, diced	5
Celery, diced	5
White wine (six cups)		6.00
Sherry wine (six cups)		6.00
San Marzano tomatoes, crushed (can)		2.00
Clam base (dissolve in hot water)	2
Water, hot (2 gals.)	16
Thyme (bunch)		1.00
Bay leaves – tied with thyme (each)		6.00
White pepper (1 Tbl.)		1.00
Dried oregano (2 Tbls.)		2.00
Dried marjoram (2 Tbls.)		2.00
Roux	4
Potatoes, 3/4″ dice	15
Clams, chopped with liquid	15

Carefully measure and prepare all ingredients. Melt the butter in a stock pot, then add the garlic and cook for aroma. Add the vegetables and a good sprinkle of salt. Cook over high heat, stirring, until the vegetables soften. Add the wine, and cook until alcohol smell is gone, about 15 minutes. Add the Tomatoes, and bring to a boil.

Reduce to a simmer and cook for 30 minutes minutes. Then add the water and clam base, thyme and bay leaves, pepper, marjoram, and oregano. Whisk the room temperature roux in, and return to a boil. Add the potatoes, and return to a boil. Reduce to a simmer, and cook until the potatoes are soft. Add the clams, and bring to a boil, then remove from the heat and cool in an ice bath with an ice wand in each bucket.

 

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

 

Yield 1X:	65.00	oz	Allergens:
Portion:	8	oz	Dairy, garlic, onion
Portions:	8.1
Shelf life:	4 days
Date:	4.11.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Butter		2.00		4.00
Garlic, crushed		2.00		4.00
Onions, sliced		12.00	1	8.00
San Marzano tomatoes (can)		1.00		2.00
Chicken broth	2		4
Cream	1		2

Carefully measure and prepare all ingredients. Heat the butter over high heat, and add the crushed garlic. Cook, stirring, until the garlic begins to brown on the edges, then add the onions, a pinch of salt and pepper, and stir.

Reduce the heat to medium, and cover. Cook until the onions are soft and beginning to brown, then add the tomatoes and chicken broth. Increase the heat to high, and bring to a boil. Reduce to a simmer, and cover. Cook for one hour, then cool.

Puree in the Vitaprep, then add the cream and season to taste. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	176.00	oz	Allergens:
Portion:	64	oz	Garlic, onion
Portions:	2.8
Shelf life:	Freeze
Date:	1.18.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Lobster bodies	10
Clarified butter		2.00
Chopped garlic		4.00
Onions, diced	2
Carrots, diced	1
Celery, diced	1
Tomato paste		12.00
Brandy		12.70
White wine		32.00
Chicken broth	16
Black peppercorns		0.50
Dried porccini		0.50
Garlic head, cut in half (each)		1.00
Tarragon (bunch)		1.00
Basil (bunch)		1.00
Thyme (bunch)		0.50

Carefully measure and prepare all ingredients. Break the lobster bodies apart, then lightly oil them. Roast on a sheet pan at 450 F. until bright red and toasted. Cool.

Heat the butter in a suitable pot over high heat, then add the garlic. Cook, stirring, until the raw garlic smell is gone, then add the remaining vegetables, and cook until soft. Add the tomato paste, and cook, stirring, until it changes from red to brick. Add the brandy, and cook until the alcohol smell is gone. Add the wine and cook until the alcohol smell is gone.

Add the roasted shells, chicken broth, peppercorns, and mushrooms, and bring to a boil. Reduce to a simmer, and cook for one hour. Add the herbs, and cook for an additional fifteen minutes. Remove from the heat and strain to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	240.00	oz	Allergens:
Portion:	240	oz	Garlic, onion
Portions:	1.0
Shelf life:	Freeze
Date:	1.2.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Ham hocks	4		8
Garlic heads, halved (each)		4.00		8.00
Yellow onion, chopped	1	8.00	3
Celery, chopped		12.00	1	8.00
Parsley, bunch, coarsely chopped		1.00		2.00
Thyme, 1/2 bu.		0.50		1.00
Water	16		32

Carefully measure and prepare all ingredients. Combine water and ham hocks  in a suitable pot, and bring to a boil. Reduce to a simmer, and skim foam. Cook for 2 hours.

Add remaining ingredients, and return to a boil. Reduce to a simmer, and cook for one hour more, then strain and cool.

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