Tag: Sous Chef Saucier

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Clam Pasta Flavor Base

Yield 1X: 22.00 oz Allergens:
Portion: 1 oz Garlic, chili
Portions: 22.0
Shelf life: 2 days
Date: 7.7.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Chili flakes (grams) 10.00 20.00 30.00
Garlic, peeled, stem off 3.00 6.00 9.00
Anchovy filets 2.00 4.00 6.00
EVOO 1 2 3


Carefully measure and prepare all ingredients.


Combine cayenne, garlic, and anchovy in the robot coupe,

and process as shown. Add oil and process to mix.

Transfer to a storage conatiner. Cover tightly, 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.

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Potato and Celery Root Puree

Yield 1X: 116.00 oz Allergens:
Portion: 5 oz Dairy
Portions: 23.2
Shelf life: one day
Date: 11.16.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Celery root, peeled and sliced 1/4″ 2 8.00 5
Potato, diced 4 8
Cream 8.00 1
Butter 4.00 8.00

Celery root bulbs should be firm and dry. Cut the tops and bottoms from each bulb. Then cut away all dark and dirty skin. Cut potatoes into six pieces each, then slice the celery root into 1/2″ slices (it cooks more slowly than the potatoes do.)

Cover with water, then add salt at the rate of 1/2 cup for 1 1/2 gallons of water. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until the potatoes and celery root become completely soft. Drain the water, then set up the food mill with a medium die.

Mill completely into a new pot, turning the mill 10 revolutions clockwise, then one counter clockwise. Meanwhile, heat cream and butter to a simmer, then stir into the milled mixture until smooth. Season with black pepper. Reserve hot until needed.

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Garlic Potato Puree

Yield 1X: 105.75 oz Allergens:
Portion: 6 oz Dairy, garlic
Portions: 17.6
Shelf life: 1 shift
Date: 7.6.18
Prep Recipe Ingredient 1 X 1.5 X 2 X
lb oz/each lb oz/each lb oz/each
Peeled garlic, root ends removed 1.25 1.88 2.50
Potato, Russet, peeled and  chopped 5 7 8.00 10
Heavy Cream 1 6.50 2 1.75 2 13.00
Butter 2.00 3.00 4.00

Boil the potatoes in salted water until tender, then drain. For garlic potato puree, add 4 oz. garlic cloves, root end trimmed off to the boil. Heat the cream and butter together, then stir into the cooked potatoes.

Passs the potato mixture through the food mill. Season to taste with salt and white pepper. Transfer to a hotel pan, and hold in the steam table. Discard leftovers after each service.

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Butternut Squash Puree

Yield 1X: 48.00 oz Allergens:
Portion: 5 oz Dairy
Portions: 9.6
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
Butternut squash, halved, seeds removed 3 6 9
Salt 0.40 0.80 1.20
Cayenne1/4 t. 0.10 0.20 0.30
Cream, warm 6.00 12.00 1 2.00
Orange zest 0.50 1.00 1.50
Honey 1.00 2.00 3.00

Cut squash in half from end to end. Remove seeds. Line a sheet pan with baking paper, then place the squash halves cut side down on the paper, and roast in 400 degree oven uncovered until skin blisters and the meat begins to dry out. About 1 1/2 hours. Remove from the oven and allow to cool until comfortable to handle.

Peel skin and discard. Put squash flesh, seasonings, heavy cream, orange zest and honey into robot coupe. Process until smooth, using spatula to scrape sides down. Season to taste with salt and pepper. Transfer to a hotel pan, and place in steam table.

If prepping ahead, transfer to 2″ hotel pans and cool completely. Transfer to deep 1/3 pans, cover, label, date, initial, and store refrigerated.

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“Rice a Roni”

Yield 1X: 96.00 oz Allergens:
Portion: 6 oz Garlic, onion
Portions: 16.0
Shelf life: 2 days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Canola oil 3.00 6.00
Vermicelli, broken into 1″ pieces 1 2
Celery, small dice 12.00 1 8.00
Carrots, small dice 12.00 1 8.00
Yellow onions, small dice 1 8.00 3
Garlic, minced 2.00 4.00
Jasmine rice 1 8.00 3
Butter, whole 4.00 8.00
Chicken broth 2 8.00 5
Salt and pepper mix 0.25 0.50
Salted almonds, coarsely chopped 8.00 1
Parsley, coarsely chopped 0.50 1.00
Basil, coarsely chopped 0.50 1.00

Heat a suitable pot over high heat, then add the canola oil. Add the pasta, and cook, stirring, until toasted. Add the garlic, and cook for aroma, add vegetables and cook, stirring, until the , until the vegetables have softened, about another three minutes. Add the rice and cook, stirring, until hot.

Add chicken broth, salt, and black pepper to rice mixture, stir to incorporate, bring to a boil, then reduce to a slow simmer. Cover, the cook for 25 minutes. Remove from the heat, and allow to sit, covered, for ten minutes. Add the chopped almonds, then stir to combine evenly. Transfer to a sheet pan to cool.

When completely cool, transfer to a cambro. Cover, label, date, initial, and store refrigerated. Reheat in 3 lb. batches with one ounce of chopped parsley.

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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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Shrimp and Brandy Cream Sauce

Yield 1X: 480.00 oz Allergens:
Portion: 2 oz Shellfish, garlic, onion, dairy
Portions: 240.0
Shelf life: 1 week/freeze
Date: 10.15.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Canola oil 4.00 8.00
Shrimp, 16-20, head-on, chopped coarsely 4 8
Garlic, minced 5.00 10.00
Shallot, sliced 4.00 8.00
Onion, small dice 3 6
Celery, small dice 1 8.00 3
Carrot, small dice 1 8.00 3
Tomato paste 2 4
Brandy (1 bottle) 1.00 2.00
Chardonnay (1 gallon) 8 16
Black peppercorns – 1 t. 1.00 2.00
Cream (2 gallons) 16 32
Basil (2 bu) 2.00 4.00
Tarragon (2 bu) 2.00 4.00


Carefully measure and prepare all ingredients.
Heat the oil in a suitable pot over high heat. When the pot is hot, and the oil shimmers, add the chopped shrimp, and stir to distribute evenly. Cook over high heat, stirring to prevent burning, until the shrimp meat, shells, and heads become well browned, and cooked through. The shrimp are intended to flavor the sauce, and are intentionally over-cooked.
Add the garlic and shallot, and stir to heat through. Take care not to brown the garlic. As soon as the aroma of the garlic is pronounced, add the onion, celery, and carrot. Continue to cook over high heat, stirring regularly, until the vegetables soften and the onions become almost translucent. Add the tomato paste, and stir to distribute evenly. Continue cooking until the tomato paste is hot and beginning to stick to the pan.

Add the brandy and return to a boil. Allow to boil until the alcohol boils off, add the chardonnay. Reduce to a simmer, and cook until reduced by half, about fifteen minutes. Add the peppercorns and cream, and return to a simmer.

Cook for 45 minutes, adding the herbs the last ten minutes.
Then remove from the heat, and strain through a fine strainer, pushing all liquid through with the back of a wooden spoon.Return to the heat, and bring back to a simmer. Correct seasoning, then transfer to a storage container, and immerse in an ice bath to cool. When completely cool, label, date, initial, and cover tightly. Store refrigerated until needed.

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Braised, Spiced Lamb Shanks

Yield 1X: 8.00 each Allergens:
Portion: 1 each Garlic, onion
Portions: 8.0
Shelf life: 2 days
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Canola oil 2.00 4.00 6.00
Lamb shanks, 1 lb. each 8.00 16.00 24.00
Canola oil 2.00 4.00 6.00
Garlic, sliced 2.00 4.00 6.00
Yellow onions, sliced 1 2 3
Carrots, sliced 8.00 1 1 8.00
Celery, sliced 8.00 1 1 8.00
Hawaj 3.00 6.00 9.00
Parsley stems, tied (bunch) 1.00 2.00 3.00
Canola oil 2.00 4.00 6.00
AP flour 1.50 3.00 4.50
Chicken broth 8 16 24
Freshly squeezed lemon juice 2.00 4.00 6.00
Cilantro, coarsely chopped 0.50 1.00 1.50


Heat a large rondo over high heat, then add the first oil.


Season the shanks well with salt and black pepper, then brown completely on all sides. Remove from the pan,


discard the oil, then return to the heat and add the second oil.

Add the sliced garlic, and stir. Cook 15 seconds just for aroma, then add the other vegetables. Reduce the heat to medium, and cook, stirring occasionally, until the vegetables begin to brown. Add the hawaj, and stir to combine. Add the flour, and stir to combine. Add the broth, and whisk smooth.

Add the browned shanks and the parsley stems. Return to a boil, then cover tightly, and transfer to a 350 F. oven. Cook for an hour and a half, then remove from the oven and check for tenderness. If not tender, return to the oven for 15 – 30 minutes.


Remove the shanks, shaking off any vegetables. Puree the vegetables through the fine die of the food mill, and season to taste. Add the lemon juice. Cool and refrigerate the shanks and sauce separately, or hold warm for a single meal period. Garnish with cilantro.