Category: Prep

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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.

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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.

 

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Vanilla Bean Crème Anglaise

Yield 1X: 55.00 oz Allergens:
Portion: 2 oz Dairy
Portions: 27.5
Shelf life: 5 days
Date: 9.12.18
Prep Recipe Ingredient 1 X
lb oz/each
Milk 1
Cream 1
Vanilla Bean, split in half, scraped 1.00
Sugar 8.00
Egg yolks 14.00

Carefully measure and prepare all ingredients. Combine the milk, cream, and vanilla bean and seeds, and slowly bring to a boil, stirring to prevent scorching.

Combine the eggs yolks and sugar, and beat until well mixed. Temper 1/3 into the hot liquid, then return to the pot with the other 2/3. Cook, stirring constantly to 180 F. Remove from the heat, and strain through a chinoise into a bain marie. Cool in an ice bath.

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

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Stock, Fish Fumet

Yield 1X: 160.00 oz Allergens:
Portion: 1.5 oz Onion
Portions: 106.7
Shelf life: 5 days or freeze
Date: 8.31.18
Prep Recipe Ingredient 1 X
lb oz/each
Petrale sole bones, soaked overnight 5
Butter, whole 8.00
Shallot, sliced thinly 8.00
Onions, sliced thinly 1
Celery, sliced thinly 1
Black peppercorns 1.00
Bay leaves (one) 1.00
Italian parsley (bunch) 1.00
White wine (8 cups) 4
Water (1 gallon) 8

Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, and add the butter and vegetables. Cook, stirring, until the vegetables are soft, then add the bones, wine and water.

Bring to a boil, then reduce to a simmer, and skim off any protein foam that rises. Add the peppercorns, bay leaf, and parsley, and return to a simmer.

Cook for 30 minutes. Remove from the heat, and allow to settle for 30 minutes. Remove the liquid using a large ladle, and pass through a chinois.

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

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Compound Butter, Bleu Cheese

Yield 1X: 64.00 oz Allergens:
Portion: 1.5 oz Dairy
Portions: 42.7
Shelf life: Freeze
Date: 9.31.18
Prep Recipe Ingredient 1 X 2
lb oz/each lb
Butter – ROOM TEMPERATURE 2 4
Saint Agur Bleu Cheese 2 4
Salt and pepper to taste

Carefully measure and prepare all ingredients. Process the butter in the Robot Coupe until completely smooth. Season to taste with salt and pepper.

Transfer to a mixing bowl and crumble bleu cheese in. Mix, breaking large chumks up, until almost smooth, but with small lumps remaining. Roll in parchment and refrigerate. When cold, label, date, and wrap in plastic wrap. Store frozen.

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Coleslaw Dressing

Yield 1X: 31.00 oz Allergens:
Portion: 15.5 oz Garlic, dairy
Portions: 2.0
Shelf life: 4 days
Date: 8.31.18
Prep Recipe Ingredient 1 X
lb oz/each
Best Foods mayonnaise 1 8.00
Garlic, minced 0.25
Parsley, chopped 0.50
Dijon mustard, whole grain 1.50
Crystal hot sauce 1.50
Cider vinegar 3.00
Celery salt 0.25

Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, and whisk together. Season to taste with salt and pepper.

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

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Eggplant Caponata

Yield 1X: 186.50 oz Allergens:
Portion: 6 oz Garlic, onion, chili
Portions: 31.1
Shelf life: 3 days
Date: 8.30.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Celery, sliced 1/4″ 1 8.00 3
Eggplant, large dice 5 10
EVOO 1.50 3.00
Garlic, minced 2.00 4.00
Red onion, halved, sliced 1/8″ 1 8.00 3
Green olives, cut into thirds 10.00 1 4.00
Capers, drained 5.00 10.00
Marinara sauce 1 12.00 3 8.00
Sherry wine vinegar 6.00 12.00
Honey 2.00 4.00
Chili flakes (GRAMS) 2.00 4.00
Mint, coarsely chopped (BUNCH) 2.00 4.00

Carefully measure and prepare all ingredients.

Bring a pot of salted water to a rolling boil, then cook the celery until tender, but not mushy. Drain and cool.

Heat the olive oil over high heat, and add the garlic. Cook for aroma 30 seconds, then add the red onions. Cook , stirring, until soft. Transfer to a sheet pan and cool.

Deep fry the eggplant in small batches until golden brown, then transfer to a sheet pan lined with paper towels to drain.

Combine all ingredients in a mixing bowl, and stir to mix.


Season to taste with salt and pepper. Do not over mix or the eggplant will become a paste. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Bring to room temperature before serving. Garnish with chopped mint.

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Orange Compound Butter

Yield 1X: 69.00 oz Allergens:
Portion: 2 oz Dairy
Portions: 34.5
Shelf life: Freeze
Date: 8.27.18
Prep Recipe Ingredient 1 X
lb oz/each
Whole butter, room temperature 2
Orange zest (8 oranges) 8.00
Sugar 12.00
Orange juice 10.00
Vanilla extract 1.00
Tripple sec 6.00

Carefully measure and prepare all ingredients. Combine butter, orange zest, and sugar in the workbowl of the Robot Coupe, and process until smooth.

With the machine running, slowly add the remaining ingredients, stopping to scrape the bowl from time to time. Pour out onto a piece of parchment paper, and roll as shown. Transfer to a sheet pan and cool. Wrap tightly in plastic wrap. Label, date, and initial. Store frozen.

 

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Crepe Batter, Crepes

Yield 1X: 37.50 oz Allergens:
Portion: 2 oz Dairy, gluten
Portions: 18.7
Shelf life: 2 days
Date: 8.27.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Milk, room temperature 1 2
Butter, melted 2.00 4.00
Eggs 6.00 12.00
Sugar 0.50 1.00
AP flour 7.75 15.49
Salt (1/2 tsp.) GRAMS 5.50 11.00

Carefully measure and prepare all ingredients. Combine milk, butter, eggs, and sugar in a bowl and whisk together. Add flour and salt and whisk until completely smooth. Strain into a storage container, and refrigerate for one hour.

In a non-stick pan, melt 1 tablespoon whole butter over medium high heat, and spread over entire surface of pan. Ladle the batter into the pan, and tilt the pan to spread the batter over the entire surface. Cook until lightly browned, then turn over, and coook for 20 seconds. Remove to a parchment paper lined sheetpan. Repeat for remaining batter.

Allow crepes to cool completely, then place two slices of orange compound butter as shown, and fold in half. Arrange as shown on a sheet pan and cover. Label, date, and initial. Store refrigerated.

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Coquille St. Jacques Sauce – Batch

Yield 1X: 162.50 oz Allergens:
Portion: 2 oz Shellfish, onion, dairy
Portions: 81.3
Shelf life: 4 days
Date: 8.25.18
Prep Recipe Ingredient 1 X 2
lb oz/each lb
Butter, whole 1.00
Shallots, minced 5.00
Brown beech mushrooms, root off 3 6
Brandy 6.00
Roux 6.00
Clam juice 2 14.00 5
Scallop feet 1 2
Cream 2 4
Crystal hot sauce 0.50
Worcestershire sauce 0.50
Chopped parsley 1.50

Carefully measure and prepare all ingredients. Heat the butter over medium-high heat, and add the shallots. Cook until softened, then add the mushrooms, season lightly, and cook until soft. Add the brandy, and flambe to cook alcohol out. Cool and reserve.

Heat the roux, then whisk the clam juice in. Season lightly, then add the scallop feet, and bring to as boil. Reduce to a slow simmer, and cover. Cook for 20 minutes.

Strain through chinois, then combine with the mushroom mixture. Return to a boil, then reduce to a simmer. Cook 10 minutes, then add cream. Season to taste with salt and pepper, and cool completely.

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