Author: David

Posted on

Tiramisu

Yield 1X: 20.00 portions Allergens:
Portion: 1 portions Dairy
Portions: 20.0
Shelf life: 4 days
Date: 9.17.18
Prep Recipe Ingredient 1 X
lb. oz/each
Kahlua 5.00
Dark rum 5.00
Coffee (pot) 1.00
Mascarpone cheese (tub) 2.00
Sugar (1 cup) 7.00
Eggs (3 each) 3.00
Egg yolks (3 each) 3.00
Vanilla extract 1.00
Ladyfingers (2 1/2 pk.) 2.50

Carefully measure and prepare all ingredients. Combine the kalua, rum and coffee. Mix to combine. Reserve. Combine the eggs, egg yolks, and mascarpone in the mixer, and mix on #3 until light and fluffy. Reserve.

Dip the ladyfingers into the coffee mixture, and lay them into the bottom of the pan in a single layer. Spread the mascarpone mixture over the ladyfingers evenly. Repeat for two more layers.

Sprinkle with chocolate powder, and cover. Label, date, and initial. Store refrigerated.

Posted on

Cobb Salad

Description: Sliced iceberg lettuce, rosat chicken, chopped egg, avocado, tomato, bacon, bleu cheese
Date: 9.16.18
Allergens: Dairy, onion
Plating: Large oval platter
 Price:  $                                        22.00
Portion Plate Component
7 oz. Iceberg chiffonade
1/2 each Avocado, chopped
4 oz. Roased chicken, medium dice
4 oz. Heirloom tomatoes, halved
2 strips Bacon, chopped
1 each Egg, hard-boiled, quartered
1.5 oz. Pt. Reyes bleu cheese crumbles
2oz. Chosen dressing

Carefully measure and prepare all ingredients. Arrange the lettuce on the plate, then arrange the toppings as illustrated. Serve with chosen dressing in a gooseneck.

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

Duchess Potatoes

Yield 1X: 51.00 oz Allergens:
Portion: 2.5 oz Dairy
Portions: 20.4
Shelf life: 4 days baked
Date: 9.14.18
Prep Recipe Ingredient 1 X
lb oz/each
Russet potatoes, peeled and sliced 1″ 2 8.00
Egg yolks – EACH 6.00
Whole butter 3.00
Cream 2.00
Salt and pepper to taste

Carefully measure and prepare all ingredients. Cook the potatoes in heavily salted water until tender, then pass through the food mill into a mixing bowl.

While the potatoes are still warm, mix in the egg yolks 1 at a time using rubber spatula, making sure each yolk is completely incorporated before adding the next. Stir in the butter and cream, Transfer to a large piping bag fitted with a star piping tip and pipe as desired. Bake at 400 F. until the edges are lightly browned. Cool completely.

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

Posted on

Puff Dough

Yield 1X: 38.25 oz Allergens:
Portion: 0.5 oz Gluten, dairy
Portions: 76.5
Shelf life: Bake and freeze
Date: 9.14.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Water 6.00 12.00
Milk 6.00 12.00
Butter 4.00 8.00
Sugar (1 tsp.) 0.13 0.25
Salt (1 tsp.) 0.13 0.25
AP flour 14.00 1 12.00
Eggs (each) 8.00 16.00

Carefully measure and prepare all ingredients.  Combine the milk, water, butter, and sugar in a pot, and bring to a boil. Add flour and stir.

Cook, stirring until the dough pulls away from the pot. Remove from the heat and transfer to the mixer. Add the eggs, one at a time, mixing until smooth.

Transfer to a pastry bag, and pipe onto a parchment paper lined sheet pan in the size of a quarter. Brush the tops with eggwash to smooth. Bake at 400 until golden brown. Remove and cool. Store frozen.

Posted on

Sweet Mustard Sauce

Yield 1X: 83.00 oz Allergens:
Portion: 2 oz Egg, gluten
Portions: 41.5
Shelf life: one week
Date: 12.24.18
Prep Recipe Ingredient 1 X
lb oz/each
Coleman’s Mustard Powder 1c 1
Apple cider vinegar 2c 2
Yellow miso 3T 3.00
Sugar 1.5c 1 4.00
Egg yolks, 6 each 12.00

Carefully measure and prepare all ingredients. Combine in a bowl, and cook over a water bath, whisking occasionally, until thick. Strain into a cambro and cool. Cover, label, date, and initial. Store refrigerated.

Label, date, and initial. Store refrigerated.

Posted on

Green Bean Batter

Yield 1X: 16 oz Allergens:
Portion: 1.5 oz Gluten
Portions: 10
Shelf life: 1 day
Date: 9.14.18
Prep Recipe Ingredient 1 X
lb oz/each
AP Flour  1 cup 5.50
Baking Powder 1 Tb. 0.30
Water 1 – 1/4 cup 10.00
Mint, Chiffonade 0.13

Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, and whisk smooth.

 

Posted on

Hangtown Fry

Description: Fluffy fritatta with bacon, gruyere cheese, and green onions. Topped with crispy fried oysters.
Date: 9.13.18
Allergens: Dairy
Plating: Oval entrée platter
 Price:  $                                     18.00
Portion Plate Component
1/2 oz. Whole butter
3 each Extra large eggs, beaten
1 oz. Cream
1 oz. Sliced green onions, white part 1/8″
1.5 oz. Chopped bacon
1 oz. Grated gruyere cheese
3 each Breaded, fried oysters
1/2 oz. Sliced green onions, green part for garnish

Prepare the egg and cream mixture in advance. 1 oz. cream and 1 oz. white part of the scallions for every three eggs. Portion into 8 oz. deli containers. Bread and fry the oysters.

Heat a non-stick pan over high heat, and add the butter and chopped bacon. When the butter has melted, add the egg mixture and scramble until half way set. Add the cheese and stir in along with a pinch of salt and pepper.

Lay the fried oysters into the partially cooked eggs, and put the pan into the 500 F. oven. Cook for five minutes or until the eggs are set.

Turn out onto a warm platter, and serve with roasted red potatoes and chosen vegetable.

Posted on

Baked Deviled Crab

Description: Dungeness crab meat sauteed with garlic, onion, and peppers. Enriched with a well-seasoned cream sauce. Served with grilled sourdough bread.
Date: 9.12.18
Allergens: Garlic, onion, capsicum, dairy, shellfish
Plating: Green oven dish, entrée platter
 Price:  $                                           24.00
Portion Plate Component
8 oz. Devilled crab
4 each Sourdough batard slices, oiled and seasoned

Bake at 500 F. for ten minutes. Grill bread and place on the side.

Posted on

Creamed Spinach Side

Description: Steamed spinach is enriched with bacon, garlic, Parmesan cheese, and cream sauce.
Date: 9.12.18
Allergens: Garlic, onion, dairy, gluten
Plating: Small oval
 Price:  $                                          6.00
Portion Plate Component
6 oz. Creamed spinach

Pour portioned spinach into saute pan, and reheat. Transfer to warm plate, and garnish with parmesan.