Category: Starches

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Saffron Rice Pilaf

Yield 1X: 172.00 oz Allergens:
Portion: 6 oz Garlic, onion, dairy, nuts
Portions: 28.7
Shelf life: 4 days
Date: 11.29.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Whole butter 1.50 3.00
Garlic, minced 1.00 2.00
Onion, small dice 12.00 1 8.00
Converted rice 3 4.00 6 8.00
Chicken broth 5 8.00 11
Saffron – pinch, steeped in hot water 30 seconds 1.00 2.00
Currants 8.00 1
Salt and pepper mix 0.50 1.00
Almonds – toasted in the oven 8.00 1

Carefully measure and prepare all ingredients. Combine the butter, garlic, and onion, in a suitable pot over high heat, and cook until the onions soften but do not color. Add the rice,

and stir until the grains are coated with the butter. Add the broth and saffron water, the currants, and the salt and pepper.

Bring to a boil, stirring occasionally, then cover and reduce the heat to very low. Allow to cook for 30 minutes. Remove from the heat, and allow to steam for 10 minutes. Turn out onto a sheetpan, and stir to cool. Stir the toasted almonds in. Allow to cool completely.

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

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Duchess Potatoes

Yield 1X: 51.00 oz Allergens:
Portion: 2.5 oz Dairy
Portions: 20.4
Shelf life: 4 days baked
Date: 9.14.18
Prep Recipe Ingredient 1 X
lb oz/each
Russet potatoes, peeled and sliced 1″ 2 8.00
Egg yolks – EACH 6.00
Whole butter 3.00
Cream 2.00
Salt and pepper to taste

Carefully measure and prepare all ingredients. Cook the potatoes in heavily salted water until tender, then pass through the food mill into a mixing bowl.

While the potatoes are still warm, mix in the egg yolks 1 at a time using rubber spatula, making sure each yolk is completely incorporated before adding the next. Stir in the butter and cream, Transfer to a large piping bag fitted with a star piping tip and pipe as desired. Bake at 400 F. until the edges are lightly browned. Cool completely.

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

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Cheesy Polenta

Yield 1X: 103.00 oz Allergens:
Portion: 5 oz Dairy
Portions: 20.6
Shelf life: five days
Date: 8.11.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Chicken Broth 5 10 15
Polenta 14.00 1 12.00 2 10.00
Parmesan Cheese 6.00 12.00 1 2.00
Butter 3.00 6.00 9.00

Carefully measure and prepare all ingredients. Place the broth into a suitable pot, and bring to a boil. Whisk the polenta in, and continue to whisk until the mixture begins to thicken.

Reduce the heat to low, and cover the pot. Cook, stirring occasionally to prevent burning, for 30 minutes.

Remove from the heat, and whisk the cheese and butter in. Season to taste with salt and pepper.

Transfer to a 2″ hotel pan, and cover with plastic wrap on the surface of the polenta. Label, date, and initial. Store refrigerated. To reheat, scoop desired amount out of the pan, and add chicken broth to loosen. Reheat over medium heat. Add additional broth during service as the polenta thickens.

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Orchiette with Eggplant and Tomato

Yield 1X: 64.00 oz Allergens:
Portion: 6 oz Garlic, gluten, dairy
Portions: 10.7
Shelf life: 15 minutes
Date: 7.30.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
EVOO 2.00 4.00 6.00
Eggplant, large dice 1 8.00 3 4 8.00
Cooked orchiette pasta 1 8.00 3 4 8.00
Water or chicken broth as needed
Garlic, sliced 1.00 2.00 3.00
Parmesan cheese, grated 3.00 6.00 9.00
Tomato, chopped 1 2 3
Basil, chiffonade 0.50 1.00 1.50


Carefully measure and prepare all ingredients.

Toss the eggplant with the olive oil, and season with salt and pepper. Transfer to a sheet pan, and roast at 450 F. for 20 minutes or until soft and lightly browned. Cool.

Hold in the steam table for up to 15 minutes.

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Cooked Orchiette Pasta

Yield 1X: 50.00 oz Allergens:
Portion: 6 oz Gluten
Portions: 8.3
Shelf life: 2 days
Date: 7.30.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Orchiette pasta 1 8.00 3 4 8.00
EVOO 2.00 4.00 6.00

Heat heavily salted water (1.25 oz salt per gallon) to a rolling boil, then add the pasta. Stir to separate. Cook at a boil for eleven minutes, then drain and chill under running cold water.

Transfer to a bowl, and add the EVOO. Toss to combine. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Croistini

Slice the baguette in a bias 1/4″ thick. Brush with EVOO,  then arrange on a rack on a sheet pan.  Saeson with salt and pepper mix, then bake at 350 F until golden brown.

Cool, transfer to a storage container, cover, label, date, and initial. Store at room temperature.

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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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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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Cooked Linguine Pasta

Yield 1X: 84.00 oz Allergens:
Portion: 8 oz Gluten
Portions: 10.5
Shelf life: 3 days
Date: 7.7.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Linguine, DeCecco 2 4 6
Water 16 32 48
Salt 2.50 5.00 7.50
EVOO 2.00 4.00 6.00

Combine the water and salt in a suitable pot, and bring to a rolling boil. Add the pasta, and stir until the water returns to a boil. Reduce to a slow boil, and cook for 14 minutes.


Drain, transfer to a mixing bowl,


and add oil. Toss to cover.

Cool, and portion into 8 oz. portions in plastic bags. Label, date, and initial. Store refrigerated

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Cooked Fregula Pasta

Yield 1X: 64.00 oz Allergens:
Portion: 64 oz Garlic, onion, gluten (wheat)
Portions: 1.0
Shelf life: 3 days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Extra-virgin olive oil 5.00 10.00 15.00
Israeli cous cous 1 2 3
Garlic, minced 1.00 2.00 3.00
Onion, small diced 1 2 3
Cayenne, whole 0.13 0.25 0.38
Chicken broth 2 8.00 5 7 8.00

Carefully measure and prepare all ingredients as shown

Heat a suitable pot over high heat, then add the oil and cous cous. Cook, stirring, until the cous cous begins to turn golden brown, then add the garlic. Cook the garlic until it begins to brown, then add the onions. Cook, stirring occasionally, until the onions become soft and translucent.

Add the cayenne, water and chicken broth, and bring to a boil. Season lightly with salt and black pepper. Reduce to a slow simmer, cover, and cook for 30 minutes. When cooked, turn out onto a sheet pan, and spread evenly around. Allow to cool completely.


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