Category: Vegetables

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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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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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Sauteed Mushrooms Batch

Yield 1X: 40.00 oz Allergens:
Portion: 6 oz Onion, dairy
Portions: 6.7
Shelf life: Five days
Date: 7.17.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Whole butter 4.00 8.00 12.00
Shallots, minced 4.00 8.00 12.00
Trumpet mushrooms, sliced 2 8.00 5 7 8.00
Oyster mushrooms, separated 1 8.00 3 4 8.00
White beech mushrooms (Pack) 2.00 4.00 6.00
Brown beech mushrooms (Pack) 2.00 4.00 6.00

Carefully measure and prepare all ingredient. Save mushroom trim for mushroom soup. OK to freeze. Melt the butter in a saute pan, then add the shallots. Heat through, then start cooking the mushrooms. Work in small batches so they don’t boil in their water.

 

 

Seaon lightly with salt and pepper mix. Cool completely on a sheetpan, then transfer to a storage container. Cover tightly, label, date, and initial. Store refrigerated.

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Lemon Wedges and Squeezes

Cut the lemons in half across the equator, then cut each half into three wedges. Remove seeds.

To make lemon squeezes, cut the lemons in half across the equator, then wrap in yellow wrappers.

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Celery Victor Prep

Yield 1X: 16.00 pc Allergens:
Portion: 3 pc Garlic
Portions: 5.3
Shelf life: 3 days
Date: 7.16.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Celery hearts, trimmed (each) 4.00 8.00 12.00
Garlic, crushed 0.50 1.00 1.50
Salt and pepper mix
Chicken broth 4 8 12
Bay leaf (each) 2.00 4.00 6.00
Fresh thyme (bunch) 0.25 0.50 0.75

Trim and cut celery heads as shown. Place into a suitable pot to poach. Add the garlic, bay leaf, and fresh thyme, then pour the chicken broth over to cover.

Bring to a boil, then reduce to a slow simmer. Cover, and cook until tender, about 12 minutes. Remove from the cooking liquid, and reserve liquid for celery soup. Transfer to a low storage container in a single row and allow to cool. When cool, cover tightly, label, date, and initial. Store refrigerated.

 

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Fregula Pasta and Tomato Salad

Yield 1X: 30.00 oz Allergens:
Portion: 5 oz Garlic, onion, gluten
Portions: 6.0
Shelf life: 1 day
Date: 7.6.19
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Cooked fregula pasta 1 2 3
Mixed baby heirloom tomatoes, quartered 8.00 1 1 8.00
Garlic, minced 0.25 0.50 0.75
Scallions, green part only – 1 bu. 1.00 2.00 3.00
Basil, chiffonade – 1/2 bu. 0.25 0.50 0.75
Italian parsley, chopped medium – 1/2 bu. 0.25 0.50 0.75
House vinaigrette 1.50 3.00 4.50
Salt and black pepper – to taste
Freshly squeezed lemon juice – 1 ea. 1.00 2.00 3.00

Prepare the ingredients as indicated.

Cut the basil into chiffonade as demonstrated in the video, taking care to slice rather than chop the leaves to avoid bruising. Sliced the scallions thinly, then transfer to a suitable bowl and cover with cold water. Soak for 10 minutes, then drain.

Combine the cooked pasta, quartered tomatoes, soaked scallions, basil, and parsley, and toss to combine. Drizzle the vinaigrette over the salad, and toss to coat evenly. Add the lemon juice, toss to combine, then season to taste with salt and black pepper.

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Steamed Artichokes

Yield 1X: 24.00 each Allergens:
Portion: 1 each None
Portions: 24.0
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
24 count artichokes, trimmed and cleaned 24.00 48.00 72.00
Salt
Pepper

Trim the last 1/2″ of the stem, then cut the top 1 1/2″ of the leaves off. Cut the trimmed artichoke in half from top to bottom. Using a soup spoon, remove the choke from the base of the artichoke, taking care to remove all of the thistles.  Lay all of the cleaned artichoke halves cut-side up in a 4″ perforated hotel pan. Season very well with salt and black pepper as shown above.

Fill a 6″ hotel pan with water 2″ high, and place over two burners on the stove over high heat. Cover the artichokes in the perforated 4″ hotel pan with foil.

Place the covered artichoke pan into the 6″ pan on the stove over high heat. Make a small opening in the foil to allow the steam to escape. When you see steam pouring out, reduce the heat to medium. Take care not to allow the pan to boil dry. The cooks must use a timer, the one on the phone works well. From the time that the steam is strong, count 20 minutes for perfect cooking.

After 20 minutes, the center of the artichokes should be easily pierced with a knife. Remove from the heat, and allow to cool. When cool enough to handle, transfer to a 2″ perforated hotel pan with the tops facing down. This will allow any accumulated water to drain out. Cool completely and store refrigerated in this pan.

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Pickled Red Onions

Yield 1X: 43.80 oz Allergens:
Portion: 1 oz Onions
Portions: 43.8
Shelf life: 5 days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Red onions, peeled weight, sliced 1/8″ thick 1 2 3
Water 12.00 1 8.00 2 4.00
Red wine vinegar 12.00 1 8.00 2 4.00
Black peppercorns 0.20 0.40 0.60
Cinnamon stick 0.60 1.20 1.80
Sugar 2.00 4.00 6.00
Salt 1.00 2.00 3.00

Carefully measure all ingredients. Combine the water, vinegar, cinnamon, sugar, and salt in a small, non-reactive sauce pot. Bring to a boil, then remove from the heat.

Place the sliced onions into a suitable cambro, and pour the hot vinegar mixture over. Allow to cool completely, then cover tightly, label, date, initial, and store refrigerated.

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Heirloom Tomato Salad

Yield 1X: 23.13 oz Allergens:
Portion: 4 oz Onions
Portions: 5.8
Shelf life: 1 shift
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Toybox tomatoes, halved or quartered 1 2 3
Italian parsley, coarsely chopped 1.00 2.00 3.00
Cilantro, coarsely chopped 1.00 2.00 3.00
Olive oil 2.00 4.00 6.00
Lemon juice, freshly squeezed 1.00 2.00 3.00
Shallot, minced 2.00 4.00 6.00
Salt and pepper mix 0.13 0.25 0.38


Carefully measure and prepare all ingredients.


Combine in a stainless mixing bowl, and toss to mix well.

Transfer to 1/6 pan, and place in the refrigerated prep table. Discard any leftover at the end of the shift.

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Grilled Summer Vegetable Salad

Yield 1X: 64.00 oz Allergens:
Portion: 6 oz Onion, capsicum
Portions: 10.7
Shelf life: two days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Red onions, sliced 3/4″ thick across the equator 1 2 3
Japanese eggplant, stem off, halved lengthwise 1 2 3
Green zucchini, stem off, halved lengthwise 1 2 3
Golden zucchini, stem off, halved lengthwise 1 2 3
Red peppers, ends off, core and seeds out 8.00 1 1 8.00
Yellow peppers, ends off, seeds out 8.00 1 1 8.00
Olive oil 3.00 6.00 9.00
Fresh basil, chiffonade – 1 bunch 0.75 1.50 2.25
House vinaigrette 2.00 4.00 6.00
Salt 1.50 3.00 4.50
Black pepper 0.50 1.00 1.50


Prepare the vegetables as indicated. Transfer to a sheet pan, and drizzle with the olive oil, and season well with salt and pepper as illustrated.


Cook the vegetables on a hot grill, cut face down, until lightly browned on both sides, about four minutes on the cut side. Rotate each piece 90 degrees once to create nice square grill marks halfway through. Turn them over and cook on the second side just until they begin to soften. Return to the oiled sheet pan, and allow to cool completely.


When the vegetables are cool enough to handle comfortably, cut the squash and eggplant crosswise into 1 1/4′ pieces, and the peppers into 3/4″ squares. Combine in a large mixing bowl, and drizzle the vinaigrette over the top.

Chiffonade the basil as shown taking care not to bruise it, then toss to combine.

Season with the salt and black pepper, mix well, then correct seasoning if required. Transfer to a cambro, cover, label, date, and initial. Store refrigerated until needed. Reheat by tossing in a non-stick frying pan over high heat. Correct seasoning as needed the next day.