Tag: Sous Chef Saucier

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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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Fresh Ricotta Cheese

Yield 1X: 13.00 oz Allergens:
Portion: 1.5 oz Dairy
Portions: 8.7
Shelf life: four days
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Whole milk 2 4 6
Cream 1 2 3
Freshly squeezed lemon juice 2.00 4.00 6.00
Salt 0.13 0.25 0.38


Prepare a pan to drain the cheese. Rinse cheesecloth then line a 2″ full hotel pan with it. Place a solid 4″ hotel pan under.

Combine milk and cream in a suitable pot, then place over medium heat. Watch the temperature closely. When it hits 180 F. remove from the heat, and stir the lemon juice in. It will curdle immediately.

Allow it to set for five minutes, then pour through the cheesecloth into the hotel pan, and allow to drain for one hour.

Salt lightly, then mix. Transfer to a storage container, cover, label, date, and initial. Store refrigerated.

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Pappardelle with Veal Sugo

Description: Veal breast, vegetables, and herbs are ground and simmered together with tomato and sherry. Tossed with fresh egg pappardelle and Parmesan cheese
Date: 6.28.18
Allergens: Garlic, onion, dairy, gluten
Plating: Large oval
 Price:  $                                        24.00

Cut pasta as shown into 1″ strips. Portion into 7 oz. nests.

Portion Plate Component
6 oz. Veal sugo
7 oz. Egg pappardelle
1 oz Sweet butter
1 oz Grated Parmesan cheese
1/4 oz. Basil chiffonade

Cook the pasta in boiling, salted water for four minutes, then transfer to the pan with the sauce, allowing roughly 2 oz of pasta water to go into the pan.

 

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Entrée Plate Set 2018

Yield 1X: 10.00 port Allergens:
Portion: 1 port Butter
Portions: 10.0
Shelf life: 15 minutes
Date: 7.17.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Red “C” Potatoes 3 6 9
Canola oil 2.00 4.00 6.00
Frozen vegetable mix 3 8.00 7 10 8.00
Whole butter 5.00 10.00 15.00

Wash the potatoes, then toss with canola oil and salt and pepper mix.

Transfer to a 2″ hotel pan in a single layer, and roast at 350 F. for 25 minute, or until soft in the center with a crisp skin. Transfer to the steam table.

Drop the frozen vegetable mix in boiling salted water, and cook until soft, about three minutes. Drain well, then transfer to a hot saute pan with the butter. Season to taste with salt and pepper mix, and toss to combine. Transfer to the steam table.

Portion onto the entree plate or a side dish for large entrees.

 

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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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Veal Sugo Batch

Yield 1X: 208.00 oz Allergens:
Portion: 10 oz Garlic, onion
Portions: 20.8
Shelf life: Freeze
Date: 7.17.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Veal breast meat, cubed 6 12 18
Garlic 4.00 8.00 12.00
Onions, chopped 2 8.00 5 7 8.00
Celery, chopped 12.00 1 8.00 2 4.00
Carrots, peeled and chopped 12.00 1 8.00 2 4.00
Italian parsley, coarsely chopped (bunch) 1.00 2.00 3.00
Basil, coarsely chopped ( bunch) 1.00 2.00 3.00
Sherry wine (750 ml) 2.00 4.00 6.00
San Marzano tomatoes, crushed (can) 1.00 2.00 3.00
Salt and pepper mix 0.50 1.00 1.50

Measue and prepare all ingredients. All vegetables and meat must be cut to fit through the meat grinder. Grind everything together through the medium die. Transfer to a low, wide pot, and place over high heat.

Cook over high heat, stirring to prevent scorching from time to time, until the mixture dries out and begins to color. Continue cooking, scraping regularly, for ten more minutes, then add the sherry.

Boil until almost dry, then add the tomato. Simmer for 30 minutes, then cool and transfer to storage containers. Cover, label, date, and initial. Store frozen.

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Soup, Curried Cauliflower

Yield 1X: 108.00 oz Allergens:
Portion: 6 oz Ginger, garlic, onion, dairy, chili
Portions: 18.0
Shelf life: 4 days
Date: 7.17.16
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Butter 1.00 2.00 3.00
Garlic, minced 0.50 1.00 1.50
Ginger, minced 0.30 0.60 0.90
Onion, sliced 8.00 1 1 8.00
Celery, sliced 4.00 8.00 12.00
Cauliflower, sliced 3 6 9
Curry powder 0.50 1.00 1.50
Cream 6.00 12.00 1 2.00
Mint yogurt garnish
Greek yogurt 1 2 3
Garlic, paste 0.25 0.50 0.75
Mint, chopped fine 0.13 0.25 0.38
Salt and pepper mix to taste
Freshly squeezed lemon juice 1.00 2.00 3.00

Carefully measure and prepare all ingredients. Heat the butter in a suitable pot, and add the garlic and ginger. Sizzle for 30 seconds, then add the curry powder and fry for 30 seconds.

Add the onion and celery. Reduce the heat, and cover the pot. Sweat until the vegetables are soft. Add the broth and cauliflower, and bring to a boil. Reduce to a simmer, and cook for 30 minutes. Puree using an immersion blender or vitaprep. Pass through the chinoise. Add the cream and correct seasoning.

Chill using an ice bath and ice wand. Cover, label, date, and initial. Store refrigerated.

For the garnish, measure and prepare all ingredients. Combine in the vitaprep and puree. Season to taste with salt and pepper mix.

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Soup, Cream of Celery

Yield 1X: 104.00 oz Allergens:
Portion: 6 oz Garlic, onion, dairy
Portions: 17.3
Shelf life: 4 days
Date: 7.17.18
Prep Recipe Ingredient 1 X 3 X 5 X
lb oz/each lb oz/each lb oz/each
Butter, whole 2.00 6.00 10.00
Garlic, minced 1.00 3.00 5.00
Onion, sliced 8.00 1 8.00 2 8.00
Celery, sliced 1 3 5
Chicken broth 5 15 25
Potato, peeled and sliced 1 4.00 3 12.00 6 4.00
Spinach 2.00 6.00 10.00
Cream 8.00 1 8.00 2 8.00


Carefully measure and prepare all ingredients.

Heat the butter in a suitable pot, and add the garlic. Sizzle for 30 seconds, then add the onion and celery. Reduce the heat, and cover the pot. Sweat until the vegetables are soft. Add the broth and potatoes, and bring to a boil. Reduce to a simmer, and cook for 30 minutes.

Remove from the heat, and add the spinach. Puree using an immersion blender or vita prep.

Pass through the chinois. Add the cream and correct seasoning.

Chill using an ice bath and ice wand. Cover, label, date, and initial. Store refrigerated.

Garnish with chopped chives.

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Soup, Chicken Gumbo

Yield 1X: 120.00 oz Allergens:
Portion: 6 oz Gluten, garlic, onion, chili
Portions: 20.0
Shelf life: 4 days
Date: 7.17.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Gumbo Spice – all units in Tbl.
Black pepper 2.00 4.00 6.00
White pepper 2.00 4.00 6.00
Dry mustard 2.00 4.00 6.00
Cayenne pepper 2.00 4.00 6.00
Paprika 2.00 4.00 6.00
Gumbo file 2.00 4.00 6.00
Soup
Canola oil 8.50 1 1.00 1 9.50
AP flour 8.00 1 1 8.00
Gumbo spice from above (2 T.) 2.00 4.00 6.00
Garlic, minced 1.00 2.00 3.00
Onion, small dice 8.00 1 1 8.00
Celery, small dice 8.00 1 1 8.00
Green bell pepper, seeded, small dice 8.00 1 1 8.00
Chicken broth 6 12 18
Andouille, sliced 1/4″ 12.00 1 8.00 2 4.00
Okra, sliced 1/2″ 6.00 12.00 1 2.00
Chicken thighs, skin off 2 4 6

Prepare the gumbo spice. 1X will make enough for 6X batch. Cover leftover tightly, and store at room temp. Carefully measure and prepare all other ingredients.

Heat the oil over high heat in a thick-bottomed pot, then add the flour and spice mix. Whisk to make a smoother mixture that looks like wet sand. Continue to whisk to prevent scorching.

The dark roux is the most important flavor element in the gumbo. It will initially boil the moisture from the flour without darkening. As the flour cooks, you will notice that is boils less as it cooks, and it will begin to darken quickly once the moisture is cooked out. Cook, whisking regularly, until the flour becomes medium-brown. Then add the garlic followed by the onions, celery, and bell pepper.

Stir to combine still over high heat. Allow the vegetables to soften, about three minutes, then add 1/3 of the cold broth and stir until smooth. It will thicken quickly. Stir to eliminate any lumps, then add the remaining broth.

Bring to a boil, then reduce to a slow simmer and add the andouille and chicken thighs. Return to a simmer, then cover and cook for 30 minutes. Remove the chicken thighs, and add the okra. When the thighs are cool, shred the meat and return to the pot. Correct the seasoning, then cool using an ice bath and ice wand. Cover, label, date, and initial. Store refrigerated.

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Chilled Calamari Salad Batch

Yield 1X: 61.75 oz Allergens:
Portion: 6 oz Garlic, chili, shellfish
Portions: 10.3
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
Garlic, sliced 1.00 2.00 3.00
Chili flakes (grams) 2.00 4.00 6.00
Calamari, tubes and tentacles, drained 2 8.00 5 7 8.00
EVOO 3.00 6.00 9.00
Cherry tomatoes, halved 10.00 1 4.00 1 14.00
Shallots, sliced 2.00 4.00 6.00
Italian parsley leaves, coarsely chopped 0.50 1.00 1.50
Basil leaves, coarsely chopped 0.25 0.50 0.75
Freshly squeezed lemon juice 2.00 4.00 6.00


Carefully measure and prepare all ingredients.

Heat the oil in a suitable saute pan, then add the garlic and chili. Allow it to slightly brown, then add the calamari and toss. Cook just until the calamari is firm, then transfer to a sheetpan to cool. Refrigerate.

When completely cool, combine with remaining ingredients, and mix well. Transfer to a storage container, and cover tightly. Label, date, and initial. Store refrigerated. Refresh with salt and pepper and lemon juice on the second and third day.