Tag: Sous Chef Saucier

Yield 1X:	960.00	oz	Allergens:
Portion:	16	oz	Onion, garlic
Portions:	60.0
Shelf life:	Freeze
Date:	7.4.18

Prep Recipe Ingredient	1	X
	lb	oz/each
Veal neck bones	50
Calves’ feet, split 2 ea	2
Salt		4.00
Red wine 3 L		107.40
Water (10 gal.)	80
Onions, coarsely chopped	5
Celery, coarsely chopped	2	8.00
Carrots, coarsely chopped	2	8.00
Tomato paste		12.00
Parsley 2 bu		8.00
Thyme 1 bu		4.00
Black peppercorns 1/4 c		3.00
Bay leaves – 20 each		20.00
Garlic heads, cut in half across equator		5.00

Roast bones to a light golden brown in three roasting pans at 400F then transfer to stock pot along with the calves’ feet and water. Deglaze the roasting pans with the red wine, bring the wine to a boil to cook the alcohol out. Reserve.

Bring to a boil then reduce to a simmer. Skim all fat that rises during the first half hour, then add the deglazing wine. Cook for five hours, skimming constantly.

Meanwhile, fry the bay leaves and peppercorns in the oil until the peppercorns pop. Then add the onions, carrots and celery, and saute

until the onions become a deep golden brown, then add the tomato paste and cook another five minutes, stirring to prevent scorching. Add to the stock pot along with the parsley, thyme and peppercorns. Cook for one hour longer, then strain.

Reserve the quantity needed for brown veal stock, and reduce the ramainder VERY SLOWLY to nape. Strain again through a chinoise into small storage containers, cool, cover and store frozen until needed.

Yield 1X:	96.00	oz	Allergens:
Portion:	6	oz	Onion, garlic, dairy
Portions:	16.0
Shelf life:	3 days
Date:	7.4.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Sweet butter		2.00		4.00		6.00
Garlic, sliced		0.50		1.00		1.50
Celery, sliced		4.00		8.00		12.00
Yellow onion, sliced		8.00	1		1	8.00
Broccoli – cut 2 cups of the florets off for garnish, then sliced the rest 1/4″ thick	1	8.00	3		4	8.00
AP flour		1.50		3.00		4.50
Chicken broth	3		6		9
Salt		0.13		0.25		0.38
Black pepper, ground – 1/8 tsp.
Half and Half	1		2		3
Grated cheddar cheese		12.00	1	8.00	2	4.00

Measure and prepare all ingredients as specified.

Heat a suitable pot over medium-high heat, then add the butter and garlic. Cook just until you get the aroma. Add the onions and celery, and stir to combine evenly. Cook, stirring frequently, until the vegetables soften and begin to brown.

Add the flour, and stir to incorporate evenly. Cook the flour, stirring, for 1 minute, then add 2 cups of the broth, and stir. The mixture will become very thick very quickly. Continue stirring until smooth. Add the remaining broth, and stir to combine evenly. Add the salt and pepper, and bring to a boil.

Add the chopped broccoli and stir. Return to a boil, then reduce to a simmer. Cook, simmering, for 25 minutes, or until the broccoli is completly soft.

Remove from the heat, and puree in the Vita-mix. Place the top on the canister, then COVER THE CANISTER WITH A DRY TOWEL. When the air in the canister gets hot, it will expand. The top can blow off! Hold the top tightly for the first few seconds of processing. Pour the pureed soup into a sieve, and press through with the back of a ladle. At this point, the soup is done. If making a batch, cool the base. Add blanched garnish broccoli and grated cheese when you reheat the soup.

Prepare the broccoli garnish. Heat a suitable pot of salted water over high heat, then add the florettes. Cook until soft, about three minutes, then drain. Add to the soup base or cool to use later.

Yield 1X:	192.00	oz	Allergens:
Portion:	6	oz	Onions
Portions:	32.0
Shelf life:	Freeze
Date:	47.4.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Water	12		24		36
Crimini mushrooms, sliced 1/4″	3		6		9
Onion, large dice		8.00	1		1	8.00
Celery, large dice		4.00		8.00		12.00
Carrot, peeled, large dice		4.00		8.00		12.00
Garlic, crushed		1.00		2.00		3.00
Dry porccini		0.50		1.00		1.50
Salt		0.50		1.00		1.50
Black peppercorns		0.50		1.00		1.50
Thyme sprigs		0.13		0.25		0.38

Carefully measure and prepare all ingredients. Combine in a suitable pot, and place over high heat. Bring to a boil, then reduce to a simmer. Simmer for 1 1/2 hours.

Strain through a china cap into a cambro, pressing all liquid from the solids. Transfer to a storage container, and allow to cool to room temp. Cover, label, date, and initial. Store in the walk-in.

Yield 1X:	128.00	oz	Allergens:
Portion:	6	oz	Garlic, onion
Portions:	21.3
Shelf life:
Date:

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Extra virgin olive oil		2.00		4.00		6.00
Garlic, crushed		1.00		2.00		3.00
Red hot chili, chopped, seeds included		0.50		1.00		1.50
Yellow onion, sliced		8.00	1		1	8.00
Celery, sliced		3.00		6.00		9.00
Carrot, sliced		3.00		6.00		9.00
White wine		8.00	1		1	8.00
Celery root, sliced		3.00		6.00		9.00
Russet potato, peeled and sliced		8.00	1		1	8.00
San Marzano tomatoes, crushed in puree		12.00	1	8.00	2	4.00
Chicken broth	5		10		15
White fish scraps, sole, rockfish, cod, bass	1	8.00	3		4	8.00
Saffron, crushed 1/2 t.		0.05		0.10		0.15
Bay leaf – 2 EACH		0.05		0.10		0.15
Fennel seed – 1/2 t.		0.20		0.40		0.60

Heat oil in a suitable pot, then add the garlic and chili. Sautee briefly, then add onion, celery and carrot. Sweat until softened. Add wine and bring to a boil. Reduce to a simmer and cook until the alcohol is evaporated. Add the celery root, potato, tomato, broth and fish, and bring to a boil. Reduce to a slow simmer and cook for one hour and fifteen minutes, or until the potato breaks down.

When the vegetables are completely softened, process through the fine die of a food mill, pressing as much of the solids through as possible. Season to taste with salt and pepper, chill, and store tightly covered under refrigeration.

Yield 1X:	1280.00	oz	Allergens:
Portion:	1	oz	None
Portions:	1280.0
Shelf life:	4 days
Date:	7.4.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Chicken Backs	40		80		120
White Chicken Broth	88		176		264
White Wine	3		6		9

Roast the chicken backs at 350 F. in a roasting pan until deep golden brown. Transfer to the stock pot. Deglaze the roasting pan with the wine, and add to the pot. Add the water, and place over high heat. Bring to a boil, then reduce to a simmer. Skim fat and foam as it rises. Simmer for 2 1/2 hours.

Strain through a china cap into 44 qt. cambros. Cool in ice bath. Cover, label, date, and initial. Store in the walk-in.

Yield 1X:	10.00	gal	Allergens:
Portion:	1	gal	None
Portions:	10.0
Shelf life:	4 days
Date:	7.4.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Chicken Backs	40		80		120
Cold Water – 44 qts.	88		176		264
Kosher salt		3.00		6.00		9.00

Combine all ingredients in a large stock pot, and place over high heat. Bring to a boil, skimming frequently until the foam stops rising to the top.

then reduce to a simmer. Skim fat and foam as it rises. Simmer for 2 1/2 hours.

Strain through a china cap into 44 qt. cambros. Cool in ice bath. Cover, label, date, and initial. Store in the walk-in. (This batch was made using chicken legs, we will use backs.)