Category: Prep

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Ghirardelli Hot Fudge Sauce

Yield 1X: 116.00 oz Allergens:
Portion: 3 oz Dairy, chocolate
Portions: 38.7
Shelf life: 1 week
Date: 9.28.18
Prep Recipe Ingredient 1 X
lb oz/each
Bittersweet chocolate coins 2
Butter 1
Sugar 1 4.00
Water 1 8.00
Corn syrup (1 cup) 1 7.00
Vanilla extract 1.00

Carefully measure and prepare all ingredients. In a heavy saucepan, combine the chocolate, butter, sugar, water, and corn syrup over medium heat. Stir the mixture continually until the chocolate and butter have melted and the sugar has dissolved. When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.

Remove the thickened sauce from the heat and stir in the vanilla. Cool completely in an ice bath. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Celery Heart Remoulade

Yield 1X: 60.75 oz Allergens:
Portion: 1.5 oz Onion, chili
Portions: 40.5
Shelf life: 3 days
Date: 9.26.18
Prep Recipe Ingredient 1 X
lb oz/each
Celery heart, very small dice 1 8.00
Best foods mayonnaise 1 8.00
Shallots, minced 2.50
Fresno chilies, brunoise 2.00
Freshly squeezed lemon juice 4.00
Tarragon leaves, coarsely chopped 0.50
Chives, minced 1.25
Italian parsley, chopped 0.50
Worcestershire sauce 2.00
 Salt and pepper to taste

Carefully measure and prepare all ingredients. Combine in a mixing bowl, and mix well. Season to taste with salt and pepper.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Correct seasoning on days 2 and 3.

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Par-cooked Sweetbreads

Yield 1X: 240.00 oz Allergens:
Portion: 6 oz Garlic, onion
Portions: 40.0
Shelf life: 3 days
Date: 9.26.18
Prep Recipe Ingredient 1
lb
Sweetbreads, defrosted and soaked 20
Court boullion 18

Sweetbreads must be soaked in cold water for two days after defrosting to remove blood. Change the water twice a day.

Heat the court boullion to a rolling boil, then drop the sweetbreads in. Cook, stirring regularly, until medium rare, about 25 minutes. Remove to a perforated 2″ hotel pan, and lay each piece flat on the bottom. Place a 6″ hotel pan filled with ice over the sweetbreads, and transfer to the walk-in. Cool completely, then remove the top pan. Transfer the sweetbreads to a 6″ half pan.

Label, date, and initial. Store refrigerated. Portion to 6 oz.

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Stock, Court Boullion

Yield 1X: 576.00 oz Allergens:
Portion: 256 oz Onion, garlic
Portions: 2.3
Shelf life: Freeze
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Water – 5 gallons 40 80
Celery, chopped 3 6
Onions, peeled and chopped 6 12
Black peppercorns 2.50 5.00
Garlic cloves, crushed 4.00 8.00
Cider vinegar 8.00 1
Thyme (3 bunches) 3.00 6.00
Parsley, Italian (2 bunches) 1.50 3.00
Bay leaves (each) 4.00 8.00


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 2 cambros, cool to room temperature, and cover. Label, date, and initial. Store refrigerated or freeze.

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Heirloom Tomato and Cucumber Salad

Yield 1X: 34.50 oz Allergens:
Portion: 4 oz Onion
Portions: 8.6
Shelf life: 1 shift
Date: 9.24.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Persian cucumber, halved, then sliced 1/4″ 1 2
Heirloom tomatoes, cored and sliced 1 2
Dill, chopped coarsely 0.25 0.50
Italian parsley leaves, chopped coarsely 0.25 0.50
Lemon shallot vinaigrette 2.00 4.00
Salt and pepper to taste

Carefully measure and prepare all ingredients. Combine and toss to mix. Season to taste with salt and pepper. Hold at room temperature.

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Lemon Shallot Vinaigrette

Yield 1X: 21.00 oz Allergens:
Portion: 0.75 oz Onion
Portions: 28.0
Shelf life: 1 day
Date: 9.24.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Shallots, minced 6.00 12.00
Dijon mustard 3.00 6.00
Freshly squeezed lemon juice 6.00 12.00
EVOO 6.00 12.00

Carefully measure and prepare all ingredients. Combine and mix well. Season to taste with salt and pepper.

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

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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.

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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.

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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.

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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.