Tag: Sous Chef Saucier

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Soup, Potato Leek (hot) Vichyssoise (cold)

Yield 1X: 180.00 oz Allergens:
Portion: 6 oz Onion, dairy
Portions: 30.0
Shelf life: 4 days
Date: 8.3.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Butter, whole 2.00 4.00 6.00
Leeks, split, washed, and chopped 1 8.00 3 4 8.00
Celery, trimmed and chopped 6.00 12.00 1 2.00
Yellow onion, chopped 8.00 1 1 8.00
Russet potato, peeled and diced 3 6 9
Chicken stock 6 12 18
Cream 2 4 6
Salt and pepper to taste

Carefully measure and prepare all ingredients. Heat a suitable pot over medium heat, and melt the butter. Add the leek, celery, and onion,and sweat until softened.

Add the broth and potatoes, and increase the heat to high. Bring to a boil, then reduce to a simmer. Cover and cook 40 minutes. Remove from the heat, and puree using an imersion blender or blender.


Add cream, and puree to incorporate, then correct seasoning to taste. Transfer to a storage container and chill in an ice bath using an ice wand. Cover, label, date, and initial. Store refrigerated.

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Lemon (Caper) Butter Sauce

Yield 1X: 40.00 oz Allergens:
Portion: 1.5 oz Onion, dairy
Portions: 26.7
Shelf life: one day
Date: 8.1.18
Lemon (Caper) Butter Sauce
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Butter, whole 2.00 4.00 6.00
Shallots, sliced 6.00 12.00 1 2.00
White wine 1 2 3
Black peppercorns 0.50 1.00 1.50
Cream 12.00 1 8.00 2 4.00
Butter, whole – cold, diced 1 2 3
Lemon juice, freshly squeezed 4.00 8.00 12.00
For caper version add:
Capers, lightly chopped (for 10 oz.) 1.25 2.50 3.75

Carefully measure and prepare all ingredients. Saute shallots in the first butter until translucent,

then add the peppercorns and wine. Reduce slowly until almost dry.

Add cream, and bring to a boil. Stir the butter in, a few chunks at a time. When all butter is incorporated, bring to a boil, then remove from the heat.

Strain through the fine chinois. Add the lemon juice and season well with salt and pepper. Hold warm, but do not boil.

For caper version, measure add 1.25 oz. of capers per 10 oz. of sauce.

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Pan-fried Petrale Sole

Description: Local petrale sole dusted with seasoned flour and pan-fried. Served with roasted potatoes and mixed vegetables or side of the day.
Date: 7.30.18
Allergens: Gluten, garlic, dairy.
Plating: Large oval
 Price:  $                                        24.00
Portion Plate Component
8 oz. Filet of petrale sole. Skin off
1.5 oz. Canola oil
1 each Lemon squeeze
pinch Chopped parsley
1/2 oz. Clarified butter
1 Starch and Veg

In this example, the sole is served with a side of the day, orchiette pasta with eggplant. Total cooking time is approximately four minutes. Pan temperature +/- 400 F.

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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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Soup, Summer Vegetable Vichyssoise (cold) or Bisque (hot)

Yield 1X: 68.00 oz Allergens:
Portion: 8 oz Garlic, onion, chili, dairy
Portions: 8.5
Shelf life: 4 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Ratatouille 2 4 6
Chicken broth 1 8.00 3 4 8.00
Marinara sauce 4.00 8.00 12.00
Cream 8.00 1 1 8.00

Puree ratatouille in the blender with chicken broth as needed to thin. Transfer to a suitable mixing bowl, and add all other ingredients. Season to taste with salt and pepper.

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

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Mushroom Risotto

Description: Assorted mushrooms simmered with arborio rice and mushroom broth. Finished with butter, Parmesan cheese, and basil oil.
Date: 6.28.18
Allergens: Dairy, onion
Plating: Pasta bowl
PLU:
 Price:  $                                        25.00
Portion Plate Component
6 oz Par-cooked arborio rice
1.5 oz Mushroom duxelles
2 oz Sauteed mushrooms
6 oz Mushroom stock
1 oz Butter
2 oz Parmesan cheese
1/8 oz Basil chiffonade
1/2 oz Basil oil

Start with the rice, the duxelles, and 2 oz. of stock, get the rice hot over high heat. Add the garnish mushrooms with another 2 oz. of stock.

Stir until the stock is absorbed. Keep adding the mushroom stock, a couple of oz at a time, until it’s all in.

Then add the cheese, and stir it in. Finally add the butter and aand basil, and mix in. Add salt and pepper to taste.

It should be soupy. When it sits, in the pot or on the plate, it will continue to thicken up.  Add a little more stock if it seems thick or right before it goes out if it sits for a few minutes. Spoon into the center of a warm bowl.

Drizzle the basil oil around the plate.

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Basil oil

Yield 1X: 10.13 oz Allergens:
Portion: 0.5 oz None
Portions: 20.3
Shelf life: 2 days
Date: 7.24.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Basil leaves 2.00 4.00 6.00
EVOO 8.00 1 1 8.00
Salt and pepper 0.13 0.25 0.38

Blanch the basil leaves for 20 seconds, then drain and chop coarsely. Combine with evoo and s&p in the vitaprep, and process until smooth.

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

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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 Marinara

Description: Spinach and ricotta dumplings with Parmesan cheese. Served with marinara sauce or sage brown butter.
Date: 7.22.18
Allergens: Gluten, dairy, garlic, onion, chili
Plating: Small oval
PLU:
 Price:  $                                          7.00
Portion Plate Component
7 Spinach malfati
2 Marinara sauce
pinch Parmesan cheese, grated
1 Basil sprig

Melt butter in a suitable saute pan. When it sizzles, add the malfati. Do not move them in the pan until they have browned on the bottom. When they become loose, turn over and brown a second side.


Spoon the sauce onto the back of the plate. Arrange the malfati, and top with grated Parmesan cheese. Garnish with basil leaf.

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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.