Category: Prep

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Soup, Tomato and Bread

Yield 1X: 170.00 oz Allergens:
Portion: 8 oz Garlic, onion
Portions: 21.3
Shelf life: 5 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
EVOO 4.00 8.00 12.00
Garlic, sliced 2.00 4.00 6.00
Onion, small dice 1 8.00 3 4 8.00
San Marzano Tomato, crushed (#10 can) 1.00 2.00 3.00
Chicken broth 2 170.00 25 4.00 37 14.00
Stale sourdough bread, medium dice 1 2.00 2 4.00 3 6.00

Carefully measure and prepare all ingredients.

Heat the oil in a suitable pot, then add the garlic. Cook for aroma, then add the onion. Saute until just starting to brown, then add the tomato and broth.

Bring to a boil, then reduce to a simmer and cover. Simmer for 30 minutes.


Remove the top, and add the cubed bread. Cover and simmer for another fifteen minutes. Remove from the heat, and correct seasoning.

Transfer to a storage container and cool in an ice bath. Cover, label, date, and initial. Store refrigerated.

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Potato Cucumber Salad

Yield 1X: 34.50 oz Allergens:
Portion: 6 oz Onion, dairy
Portions: 5.8
Shelf life: 2 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Dill crème fraiche 6.00 12.00 1 2.00
Milk 4.00 8.00 12.00
Cucumber, seeded and medium diced 8.00 1 1 8.00
Yellow Fingerling potatoes, sliced 1/4″ 1 2 3
Freshly squeezed lemon juice 0.50 1.00 1.50

Carefully measure and prepare all ingredients. Combine dill cream and milk in a suitable bowl, and mix well. Add remaining ingredients, and mix well. Correect seasoning. Check daily.

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

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Dill Crème Fraiche

Yield 1X: 17.88 oz Allergens:
Portion: 6 oz Dairy, onion
Portions: 3.0
Shelf life: 4 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Crème fraiche 1 2 3
Fresh dill, chopped (stems off) 0.25 0.50 0.75
Shallots, minced 1.00 2.00 3.00
Salt and pepper mix 0.13 0.25 0.38
Freshly squeezed lemon juice 0.50 1.00 1.50

Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix well.

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

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Soup, Summer Vegetable Vichyssoise (cold) or Bisque (hot)

Yield 1X: 68.00 oz Allergens:
Portion: 8 oz Garlic, onion, chili, dairy
Portions: 8.5
Shelf life: 4 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Ratatouille 2 4 6
Chicken broth 1 8.00 3 4 8.00
Marinara sauce 4.00 8.00 12.00
Cream 8.00 1 1 8.00

Puree ratatouille in the blender with chicken broth as needed to thin. Transfer to a suitable mixing bowl, and add all other ingredients. Season to taste with salt and pepper.

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

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Tomato Basil Relish

Yield 1X: 14.50 oz Allergens:
Portion: 0.5 oz Onion
Portions: 29.0
Shelf life: 2 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Tomato concassee 8.00 1 1 8.00
Shallot, minced 0.50 1.00 1.50
Basil, chiffonade (grams) 6.00 12.00 18.00

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

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

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Tomato Concassee

Tomato concasse is a culinary term for tomato flesh that has been peeled, seeded, and diced.

Cut the core out of each tomato, then score the skin on the opposite side.

Drop into simmering water for 15 to 30 seconds, depending on how ripe the tomatoes are to loosen skin. Then peel.

Cut in half, then squeeze to push seeds out. In this example, the tomato has very little seeds. Chop the finished meat into medium dice and drain. Transfer to a storage container, label, date, initial, and cover. Store refrigerated.

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Basil oil

Yield 1X: 10.13 oz Allergens:
Portion: 0.5 oz None
Portions: 20.3
Shelf life: 2 days
Date: 7.24.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Basil leaves 2.00 4.00 6.00
EVOO 8.00 1 1 8.00
Salt and pepper 0.13 0.25 0.38

Blanch the basil leaves for 20 seconds, then drain and chop coarsely. Combine with evoo and s&p in the vitaprep, and process until smooth.

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

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Par-cooked Rice for Risotto

 

Yield 1X: 126.00 oz Allergens:
Portion: 6 oz Dairy, onion
Portions: 21.0
Shelf life: 5 days
Date: 7.24.18
Prep Recipe Ingredient 1 X 2
lb oz/each lb
Butter 2.00
Onion, small dice 8.00 1
Arborio rice 2 3.00 4
White wine – 750 ml bottle each 1.00
Broth based on application 4 8


Carefully measure and prepare all ingredients.

Heat a low, wide pot over medium-high heat, and add the butter and onion. Cook, stirring regularly, until soft and translucent.

Add rice, and increase heat to high. Stir until the rice become fragrant, then add the wine in four steps, stirring in between until all liquid is absorbed.

Follow the same procedure for the mushroom broth.

Cook, stirring, until completely dry. Transfer to a clean sheetpan, and cool in the walk-in. Transfer to a storage container. Cover, label, date, and initial. Store refrigerated.

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Spinach Malfati (Gnudi)

Yield 1X: 128.00 oz Allergens:
Portion: 6 oz Glluten, dairy
Portions: 21.3
Shelf life: 4 days
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Baby spinach 4 8
Ricotta, drained overnight 2 4
Eggs (each) 6.00 12.00
AP flour 1 2
Grated Parmesan cheese 10.00 1 4.00
Salt and pepper mix 0.25 0.50

Add a cup of water to a large pot, then place over high heat. Add the spinach and a good pinch of salt, and cover. When it starts to steam, stir the top spinach down to the bottom. Continue cooking until the spinach is completely cooked.

Drain. Transfer the cooked spinach to a 2″ perforated hotel sitting in a 4″ solid hotel pan, and spread out evenly over the surface. Place a solid 2″ hotel pan on top, and place a 35 lb. container of fryer oil on top. Allow to drain for 30 minutes.

Transfer the spinach to a cutting board, and chop well. Transfer to a suitable mixing bowl, and add the eggs and ricotta. Stir smooth, then add the flours and cheese and salt and pepper. Stir to combine very well.

Form the malfati using two spoons. Drop them into salted boiling water, one at a time, and cook until they float. Remove from the water to a perforated hotel pan, and cool at room temp. When they are cool and dry on the surface, transfer to a 2″ hotel pan in single layers.


Cover, label, date, and initial. Store refrigerated.

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Marinara Sauce

Yield 1X: 120.00 oz Allergens:
Portion: 2 oz Garlic, onion, chili
Portions: 60.0
Shelf life: 4 days
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Garlic, sliced 1.00 2.00 3.00
Chili flakes (grams) 4.00 8.00 12.00
EVOO 4.00 8.00 12.00
Onion, sliced 1 2 3
Canned san marzano tomatoes (# 10 can) 1.00 2.00 3.00
Bresh basil 2.00 4.00 6.00


Carefully measure and prepare all ingredients.

Heat the oil over high heat, then add the chili and garlic. Saute for 15 seconds, then add the onion and a good pinch of salt and pepper mix.

Cook, stirring until the onions begin to brown, then add the tomatoes. Bring to a boil, then reduce to a simmer and cover.

Simmer for 30 minutes, then remove from the heat, and add the basil. Stir in and cover pot. Allow to steep for 20 minutes. Process through the fine die of the food mill, correct seasoning, and cool. Transfer to a storage container, label, date, and initial. Store refrigerated.