Tag: Mid Saute

Posted on

Heirloom Tomato and Cucumber Salad

Yield 1X: 34.50 oz Allergens:
Portion: 4 oz Onion
Portions: 8.6
Shelf life: 1 shift
Date: 9.24.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Persian cucumber, halved, then sliced 1/4″ 1 2
Heirloom tomatoes, cored and sliced 1 2
Dill, chopped coarsely 0.25 0.50
Italian parsley leaves, chopped coarsely 0.25 0.50
Lemon shallot vinaigrette 2.00 4.00
Salt and pepper to taste

Carefully measure and prepare all ingredients. Combine and toss to mix. Season to taste with salt and pepper. Hold at room temperature.

Posted on

Lemon Shallot Vinaigrette

Yield 1X: 21.00 oz Allergens:
Portion: 0.75 oz Onion
Portions: 28.0
Shelf life: 1 day
Date: 9.24.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Shallots, minced 6.00 12.00
Dijon mustard 3.00 6.00
Freshly squeezed lemon juice 6.00 12.00
EVOO 6.00 12.00

Carefully measure and prepare all ingredients. Combine and mix well. Season to taste with salt and pepper.

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

Posted on

Swedish Meatballs

Yield 1X: 80.00 oz Allergens:
Portion: 10 oz Garlic, onion, dairy, gluten
Portions: 8.0
Shelf life: 1 week
Date: 9.14.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Butter 1.00 2.00
Garlic, minced 0.50 1.00
Onions, minced 8.00 1
Ground beef 4 8
Panko 2.00 4.00
Parsley, chopped 1.00 2.00
Allspice, ground 1/2 t.
Nutmeg, ground 1/2 t.
Eggs (EACH) 4.00 8.00
Salt and pepper to taste
Canola oil to fry
Sauce
Roux 2.00 4.00
Chicken broth 1 2
Cream 8.00 1
Worcestershire sauce 1.00 2.00
Dijon mustard 0.25 0.50

Carefully measure and prepare all ingredients. Sautee the garlic and onions in the butter until soft. Cool completely. Combine cooked onions and garlic with remaining meatball ingredients in the mixer, and mix on speed one until smooth, adding salt and pepper to taste. Form into 1 oz. balls, and fry in canola oil until brown on all sides. Remove from the pan, and reserve.

Drain any remaining fat from the pan, and add the roux. Heat, stirring, until hot, then whisk in the chicken broth. Whisk until smooth, then add the cream, Worcestershire, and Dijon. Reduce to a simmer, and cook ten minutes. Add the browned meatballs, and return to a simmer. Cook for 20 minutes.

Remove from the heat, and transfer to a hotel pan. Cool completely, then cover. Label, date, and initial. Store refrigerated.

Posted on

Vanilla Bean Crème Anglaise

Yield 1X: 55.00 oz Allergens:
Portion: 2 oz Dairy
Portions: 27.5
Shelf life: 5 days
Date: 9.12.18
Prep Recipe Ingredient 1 X
lb oz/each
Milk 1
Cream 1
Vanilla Bean, split in half, scraped 1.00
Sugar 8.00
Egg yolks 14.00

Carefully measure and prepare all ingredients. Combine the milk, cream, and vanilla bean and seeds, and slowly bring to a boil, stirring to prevent scorching.

Combine the eggs yolks and sugar, and beat until well mixed. Temper 1/3 into the hot liquid, then return to the pot with the other 2/3. Cook, stirring constantly to 180 F. Remove from the heat, and strain through a chinoise into a bain marie. Cool in an ice bath.

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

Posted on

Compound Butter, Bleu Cheese

Yield 1X: 64.00 oz Allergens:
Portion: 1.5 oz Dairy
Portions: 42.7
Shelf life: Freeze
Date: 9.31.18
Prep Recipe Ingredient 1 X 2
lb oz/each lb
Butter – ROOM TEMPERATURE 2 4
Saint Agur Bleu Cheese 2 4
Salt and pepper to taste

Carefully measure and prepare all ingredients. Process the butter in the Robot Coupe until completely smooth. Season to taste with salt and pepper.

Transfer to a mixing bowl and crumble bleu cheese in. Mix, breaking large chumks up, until almost smooth, but with small lumps remaining. Roll in parchment and refrigerate. When cold, label, date, and wrap in plastic wrap. Store frozen.

Posted on

Orange Compound Butter

Yield 1X: 69.00 oz Allergens:
Portion: 2 oz Dairy
Portions: 34.5
Shelf life: Freeze
Date: 8.27.18
Prep Recipe Ingredient 1 X
lb oz/each
Whole butter, room temperature 2
Orange zest (8 oranges) 8.00
Sugar 12.00
Orange juice 10.00
Vanilla extract 1.00
Tripple sec 6.00

Carefully measure and prepare all ingredients. Combine butter, orange zest, and sugar in the workbowl of the Robot Coupe, and process until smooth.

With the machine running, slowly add the remaining ingredients, stopping to scrape the bowl from time to time. Pour out onto a piece of parchment paper, and roll as shown. Transfer to a sheet pan and cool. Wrap tightly in plastic wrap. Label, date, and initial. Store frozen.

 

Posted on

Crepe Batter, Crepes

Yield 1X: 37.50 oz Allergens:
Portion: 2 oz Dairy, gluten
Portions: 18.7
Shelf life: 2 days
Date: 8.27.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Milk, room temperature 1 2
Butter, melted 2.00 4.00
Eggs 6.00 12.00
Sugar 0.50 1.00
AP flour 7.75 15.49
Salt (1/2 tsp.) GRAMS 5.50 11.00

Carefully measure and prepare all ingredients. Combine milk, butter, eggs, and sugar in a bowl and whisk together. Add flour and salt and whisk until completely smooth. Strain into a storage container, and refrigerate for one hour.

In a non-stick pan, melt 1 tablespoon whole butter over medium high heat, and spread over entire surface of pan. Ladle the batter into the pan, and tilt the pan to spread the batter over the entire surface. Cook until lightly browned, then turn over, and coook for 20 seconds. Remove to a parchment paper lined sheetpan. Repeat for remaining batter.

Allow crepes to cool completely, then place two slices of orange compound butter as shown, and fold in half. Arrange as shown on a sheet pan and cover. Label, date, and initial. Store refrigerated.

Posted on

Grilled Tuna with Roasted Eggplant Puree

Description: Ahi tuna with roasted eggplant puree, green beans and tapenade
Date: 8.25.17
Allergens: Garlic, sesame, chili
Plating: Entrée platter
 Price:  $                                        32.00
Portion Plate Component
6 oz. Albacore tuna steak, marinated in EVOO, peppered and salted
4 oz. Roasted eggplant puree
4 oz. Chosen side
1.5 oz Tapenade

Grill tuna medium rare, and slice 1/2″ Spoon hot eggplant puree into the center of the plate as shown. Arrange tuna over the puree. Arrange the beans on the opposite side of the plate, and spoon the tapenade over the fish.

Posted on

Coquille St. Jacques Topping – Batch

Yield 1X: 25.00 oz Allergens:
Portion: 0.5 oz Gluten, chili, dairy, garlic
Portions: 50.0
Shelf life: 4 days
Date: 8.25.18
Prep Recipe Ingredient 1 X
lb oz/each
Seasoned breadcrumbs 12.00
Chopped parsley 1.00
Grated gruyere cheese 12.00

 

Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix well.

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

Posted on

Roasted Eggplant Puree

Yield 1X: 120.00 oz Allergens:
Portion: 4 oz Garlic, sesame
Portions: 30.0
Shelf life: 3 days
Date: 8.19.18
Prep Recipe Ingredient 1 X
lb oz/each
Eggplant, stem off, halved 12
Prepared tahini 1 4.00
Garlic, paste 2.00
EVOO 6.00
Lemon juice, freshly squeezed 6.00

Carefully measure and prepare all ingredients. Lightly oil the eggplant, and season well with salt and pepper. Grill the cut side until blackened, then turn over and cook until soft all the way through.

Cool, then scoop flesh from the skin. Blackened surface is ok. Transfer to a suitable mixing bowl, and add remaining ingrredients.

Mix with a whisk until creamy and smooth. Season to taste with salt and pepper. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Correct seasoning and add additional lemon juice on subsequent days.