Category: Starches

Yield 1X:	24.00	port.	Allergens:
Portion:	1	port.	Dairy, garlic
Portions:	24.0
Shelf life:	3 days
Date:	10.4.21

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Fennel bulbs, trimmed and halved – ea.		4.00		8.00
Diced potatoes, 3/4″	4		8
Fresh thyme		0.13		0.25
Garlic, peeled		1.50		3.00
Cream		64.00	8
Panko		4.00		8.00
Clarifed butter		2.00		4.00
Chopped parsley		0.50		1.00
Salt and pepper		0.20		0.40
Parmesan cheese, grated		3.00		6.00

Carefully measure and prepare all ingredients. Season the fennel pieces and transfer to a 2″ half pan. Arrange the fennel pieces and potato slices as shown.

Prepare the cream sauce. Combine the cream with the garlic and thyme branches in a suitable pot, and bring to a boil. Reduce to a simmer and season lightly with salt and pepper. Simmer for 15 minutes, then strain over the potatoes and fennel.

Bake at 500 F. for one hour or until the cream has reduced by half. Then remove from the oven and add the topping. Combine the panko, clarified butter, chopped parsley and Parmesan cheese in a bowl. Season lightly then mix well. Pour over the potato, fennel, and cream mixture. Bake at 500 until the panko is golden brown, about 15 minutes. Remove and hold at room temperature until needed.

Cool completely and cover. Label, date, and initial. Store refrigerated. Remove from refrigeration at the beginning of the next shift to bring to room temperature. Reheat in the 2″ half pans covered with foil. Hold warm over the range for service.

 

 

Description:	Sweet corn and fresh basil simmered with sweet corn chicken broth. Finished with Parmesan cheese and butter
Date:	9.25.21
Allergens:	Dairy, onion
Plating:	Platter
Note:	Makes two portions

6 oz	Par-cooked arborio rice
1.5 oz	Sweet corn puree
2 oz	Sweet corn kernels
6 oz	Corn broth
1 oz	Butter
2 oz	Parmesan cheese
1/8 oz	Basil chiffonade

Start with the rice and 2 oz. of stock, get the rice hot over high heat. Add the puree and garnish corn with another 2 oz. of stock. Stir until the stock is absorbed. Keep adding the corn stock, a couple of oz at a time, until it’s all in. Then add the cheese, butter and basil and stir it in.

Add salt and pepper to taste, and a little more stock if it seems thick. It should be soupy. When it sits, in the pot or on the plate, it will continue to thicken up.

Yield 1X:	128.00	oz	Allergens:
Portion:	6	oz	Garlic, onion, nuts
Portions:	21.3
Shelf life:	3 days
Date:	3.3.20

Prep Recipe Ingredient	1	X
	lb	oz/each
Red quinoa (cups)		2.00
Chicken stock	2
Wild rice (cups)		2.00
Chicken stock	as needed
Farro (cups)		2.00
Chicken stock	2
Marcon almonds, coarsely chopped		12.00
Castlevetrano olives, coarsely chopped	1
Parsley, coarsely chopped		4.00
Lemon juice		6.00
EVOO		8.00

Carefully measure and prepare all ingredients. Cook each grain separately seasoning the stock with salt and pepper. Cook the quinoa and farro like rice, until all of the liquid is absorbed. Cook the wild rice at a medium simmer, covered, until each grain splits and expands. Add stock as needed. Drain.

Cool all grains, then combine with remaining ingredients. Season lightly with salt and pepper to taste. To refresh the next day, add additional fresh lemon juice and salt and pepper to taste.

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

Yield 1X:	170.00	oz	Allergens:
Portion:	5	oz	Onion
Portions:	34.0
Shelf life:	2 days
Date:	9.18.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Red potaotes, boiled and quartered	8		16
House vinaigrette		14.00	1	12.00
Whole grain mustard		4.00		8.00
Bacon, chopped and cooked		8.00	1
Yellow onion, minced		8.00	1
Parsley, coarsely chopped		4.00		8.00
Chives, minced (bunches)		4.00		8.00

Carefully measure and prepare all ingredients. Combine the vinaigrette with the whole grain mustard and mix well. Combine all ingredients, and toss to combine evenly. Season well with salt and pepper.

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

Yield 1X:	85.50	oz	Allergens:
Portion:	1.5	oz	Garlic, onion
Portions:	57.0
Shelf life:	5 days
Date:	6.28.18

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Snow cap beans	2	8.00	5
Chicken broth	2		4
Onion, peeled and halved, root on		6.00		12.00
Carrots, peeled and split into 4		3.00		6.00
Celery, halved		3.00		6.00
Garlic cloves		1.00		2.00
Thyme, tied with twine (bunch)		0.50		1.00

Carefully measure and prepare all ingredients. Soak the beans in chicken broth as you would in water, overnight, but refrigerated (for the broth.)

The next day, season the broth lightly, then place in a pot with the aromatics over high heat. Bring to a boil, then reduce to a simmer. Cook until each bean is very soft, but remove from the heat before they begin to fall apart. More than al dente. Not mushy.

Cool completely, then remove the vegetables and thyme. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	128.00	oz	Allergens:
Portion:	4	oz	Sesame, garlic
Portions:	32.0
Shelf life:	2 days
Date:	4.4.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Chickpeas	1	8.00	3
Baking soda (Tbls.)		2.00		4.00
Water to cover
Baking soda (Tbls.)		2.00		4.00
Water to cover
Prepared tahini (1 lb. batch)		1.00		2.00
Cumin		0.13		0.25

Carefully measure and prepare all ingredients. Soak the chickpeas overnight with enough water to cover twice and 2 Tbls. of baking soda. The next day, drain, and transfer to a suitable pot. Cover with water and add 2 more tablespoons of baking soda. Bring to a boil, reduce to a simmer, and cook until completely soft. Remove a small amount of peas for garnish if desired, then cook for 10 more minutes.

Drain, and transfer to the robot coupe. Process until completely smooth, then process for five minutes more. Transfer to a suitble mixing bowl, and add the prepared tahini and cumin. Mix until uniform and smooth.

Transfer to a storage container and cover. Label, date, and initial. Store at room temperature.

Yield 1X:	14.75	oz	Allergens:
Portion:	7.25	oz	Onion, garlic, dairy
Portions:	2.0
Shelf life:	serve
Date:	3.9.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Par-cooked risotto		6.00
Sweet peas		1.00
Sweet pea puree		2.00
Green garlic puree		0.50
Chicken broth		4.00
Butter		0.50
Parmesan cheese		0.75

Carefully measure and prepare all ingredients. Combine the rice with both purees and half of the broth in a suitable pot. Place over high heat, and cook, stirring until the liquid is absorbed.

Add the remaining liquid and repeat. When the broth has all been absorbed, add the butter and cheese and stir in. Correct seasoning. Serve on a warm plate garnished with cheese on top.

Yield 1X:	450.00	oz	Allergens:
Portion:	6	oz	Garlic, onion, chili
Portions:	75.0
Shelf life:	1 week
Date:	1.2.19

Prep Recipe Ingredient	1	X
	lb	oz/each
French lentils	5
Bacon	1	4.00
Garlic, minced		6.00
Onion, small dice	3
Celery, small dice	1	8.00
Carrot, small dice	1	8.00
Thyme (bunch)		1.00
Bay leaf (each)		4.00
Parsley stems (bunch)		1.00
Chili, whole		2.00
Pork stock	15

Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, then add the bacon. Cook, stirring, until the bacon renders, then add the garlic.

Cook for one minutes, stirring, then add the other vegetables, and season with salt and pepper. Stir, then cover. Cook until the vegetables are completely soft,

then add the lentils and stock. Bring to a boil, then reduce to a simmer. Skim. Tie the herbs and bay leaves in string, then add to the pot. Cover, and cook until the lentils are soft and the liquid has been abdorbed. Season to taste with salt and pepper. Transfer to a sheet pan to cool completely.

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

Yield 1X:	224.00	oz	Allergens:
Portion:	6	oz	Garlic, onion, chili
Portions:	37.3
Shelf life:	1 week
Date:	12.6.18

Gigante beans, soaked 24 hours	3		6
Bacon, small dice	1	4.00	2	8.00
Garlic, sliced		3.50		7.00
Onions, small dice	2	8.00	5
Celery, small dice	1	4.00	2	8.00
Carrots, small dice	1	4.00	2	8.00
Parsley stems (bunches)		2.00		4.00
Thyme branches		1.00		2.00
Cayenne chile, whole		0.50		1.00
Chicken broth

Carefully measure and prepare all ingredients. Cover the beans with cold water by 50% of the volume, and allow to rehydrate overnight.

Heat a suitable pot over high heat, and add the bacon. When the fat has rendered, add the garlic and cook for aroma. Add the remaining vegetables, and season with salt and pepper. Cover and cook until the vegetables are completely soft, about 30 mionutes. Add the chicken broth, and season to taste with salt and pepper mix. Bring to a boil. Tie the parsley stems, thyme, and chili with string and place into the beans. Reduce to a simmer, then cover and cook until the beans are soft.

Remove the herbs, then strain the remaining liquid out of the beans and transfer to the vita prep. Add cooked beans to the liquid, and process until smooth. Continue adding beans until the liquid is consistency of heavy cream. Return the thickened liquid to the beans, and mix well. Cool completely.

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