Author: David

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Stock, Vegetable

Yield 1X: 128.00 oz Allergens:
Portion: 16 oz Onion
Portions: 8.0
Shelf life: Freeze
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Dry porcini mushrooms 0.75 1.50 2.25
Onions, sliced 16.00 2 3
Celery, sliced 8.00 1 1 8.00
Carrots, sliced 12.00 1 8.00 2 4.00
Garlic cloves, crushed 0.50 1.00 1.50
Thyme sprigs 0.25 0.50 0.75
Italian parsley 1.50 3.00 4.50
Salt 0.25 0.50 0.75
Black peppercorns 0.25 0.50 0.75
Water 8 16 24

Combine all ingredients, and bring to a boil. Reduce to a simmer and cook 45 minutes. Strain, cool and cover. Store refrigerated.

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Stock, Shellfish Boil

Yield 1X: 160.00 oz Allergens:
Portion: 32 oz Onion, garlic
Portions: 5.0
Shelf life: Freeze
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Water 11 22 33
Celery, chopped 10.00 1 4.00 1 14.00
Onions, peeled and chopped 1 4.00 2 8.00 3 12.00
Black peppercorns 0.75 1.50 2.25
Cinnamon sticks, 4″ 0.35 0.70 1.05
Salt, kosher 5.50 11.00 1 0.50
Garlic cloves, crushed 1.25 2.50 3.75
Sugar 2.50 5.00 7.50
Cider vinegar 7.50 15.00 1 6.50
Ginger powder 0.13 0.25 0.38
Mustard seeds, yellow 1.50 3.00 4.50
Cloves, whole (grams) 2.00 4.00 6.00
Bay leaves (each) 3.00 6.00 9.00
Cayenne 0.25 0.50 0.75

Carefully measure and prepare all ingredients. Combine in a suitable pot, and bring to a boil. Reduce to a simmer, and cook for one hour.

Strain into a cambro, cool to room temperature, and cover. Label, date, and initial. Store refrigerated or freeze.

Chill after use, and use five times before discarding.

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Soup, Broccoli Cheddar

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.

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Soup, Cream of Mushroom
Yield 1X: 680.00 oz Allergens:
Portion: 12 oz Onion, dairy
Portions: 56.7
Shelf life: 4 days
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Butter, whole 4.00 8.00
Shallots, minced 8.00 1
Mushrooms, ground 5 10
Chicken broth (4 gallons) 32 64
Cornstarch 2.50 5.00
Cream 8 16
Crème fraiche 2.00 4.00

Heat a suitable pot over high heat, and add the butter and shallots. Cook, stirring, until the shallots are soft, then add the ground mushrooms. Cook over high heat until the mushrooms are completely dry and starting to brown, then add the broth. Bring to a boil, then reduce to a simmer and cook 30 minutes.


Combine the cornstarch with about 1/2 c. of the cream, and whisk together until smooth. With the soup still simmering, pour the cream and cornstarch mixture in, and whisk until combined. The soup should immediately thicken. Continue to simmer for 10 minutes, then remove from the heat.


Add the remaining cream and crème fraiche, and whisk to combine. Season to taste with salt and pepper. Transfer to cambro, chill in an ice bath, then cover, label, date, and initial. Refrigerate until needed.

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Mushroom Duxelles

Yield 1X: 64.00 oz Allergens:
Portion: 2 oz Onion
Portions: 32.0
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
Shallots, minced 2.00 4.00 6.00
Butter 2.00 4.00 6.00
Crimini mushrooms, grind through med. die 5 10 15
Fresh thyme leaves 0.25 0.50 0.75


Carefully measure and prepare all ingredients.

Heat a suitable pot over medium-high heat, and add butter and shallots. Sweat shallots until soft,

then add mushrooms. Increase heat to high. Cook, stirring occasionall, until the mixture becomes completelly dry. Season top taste with salt and pepper.


Transfer to a storage container, and allow to cool. Cover, label, date, and initial. Store refrigerated.

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Pickled Mushroom Salad

Yield 1X: 30.00 oz Allergens:
Portion: 2 oz Garlic, onion
Portions: 15.0
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
King trumpet mushrooms, slice 1/8″ end to end 12.00 1 8.00 2 4.00
Brown beech mushrooms, roots off 6.00 12.00 1 2.00
White beech mushrooms, roots off 6.00 12.00 1 2.00
Shiitake mushrooms, stem off, sliced 1/4″ 8.00 1 1 8.00
Extra-virgin olive oil 6.00 12.00 1 2.00
Shallots, minced 1.50 3.00 4.50
Garlic, minced 0.50 1.00 1.50
Basil, chiffonade 0.75 1.50 2.25
Sherry wine vinegar 5.00 10.00 15.00


Carefulle measure and prepare all ingredients.


Heat a large sauté pan, then add 1/4 of the oil. When oil is medium hot, add shallots and garlic, and cook about 30 seconds. Take care not to brown.


Add shiitake mushrooms in a single layer, then sprinkle lightly with salt and pepper. Sauté for about 30 seconds, then toss to cook evenly. When mushrooms are cooked through and soft, transfer to sheet pan to cool.


Add an additional 1/4 of oil to the pan, then add the king trumpet mushrooms, and sprinkle lightly with salt and pepper. Sauté for two minutes, tossing, or until the mushrooms are cooked through. Transfer to the sheet pan to cool.


Continue with the remaining mushrooms. When all mushrooms have been cooked, deglaze the pan with the vinegar, scraping the bottom to release all flavor and solids.


Return the mushrooms to the pan, and toss to combine.


Add the remaining 1/4 of EVOO and the basil. Toss to combine evenly, then correct seasoning as needed.

Transfer to a cambro, label, date, initial, and cover tightly. Store refrigerated. Refresh with additional sherry wine vinegar, salt, and pepper the next day if required.

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Stock, Mushroom

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.

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Soup, Fish

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.

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Broth, Brown Chicken

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.

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Broth, White Chicken

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.)