Category: Prep

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Ratatouille

Yield 1X: 80.00 oz Allergens:
Portion: 4.5 oz Garlic, onion, chili
Portions: 17.8
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
EVOO
Onion, medium dice 1 4.00 2 8.00 3 12.00
Red bell peppers, cored, medium dice 8.00 1 1 8.00
Summer squash, medium dice 2 8.00 5 7 8.00
Eggplant, small dice, lightly salted 1 4.00 2 8.00 3 12.00
Marinara sauce 1.00 2.00 3.00
Basil chiffonade 1.00 2.00 3.00
Fresh thyme leaves (grams) 2.00 4.00 6.00

Carefully measure and prepare all ingredients as indicated.

Heat two saute pans over high heat, then add 1/2 oz. evoo to each. Begin to saute each vegetable starting with the garlic and onion and the bell peppers.

Cook until completely soft but not mushy. Continue with the squash and eggplant, reusing the same two pans and adding more oil.

Transfer the cooked vegetables to a sheet pan, then combine in a suitable pot, and mix in the basil and thyme leaves and the marinara sauce.

Make a baking paper cover as shown folding in half four times, then trimming to fit the pot and cutting a small hole in the center.

Place the cover over the vegetable mixture. Bake at 500 F for 1 hour and 15 minutes, or until the entire pot is simmering.

Remove from the oven, discard the paper, and transfer to a storage container. Cool completely, then cover, label, date, and initial. Store refrigerated.

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Vanilla Bean Panna Cotta

Yield 1X: 64.00 oz
Portion: 4 oz
Portions: 16.0
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
Cream (half gallon for 1X) 8 16 24
Sugar 8.00 1 1 8.00
Vanilla Beans (each) 2.00 4.00 6.00
Sheet gelatin (10 sheets) 10.00 20.00 30.00
Cold water 6.00 12.00 1 2.00

Split the vanilla beans, and add to the sugar.

Place the cream in a suitable pot over high heat, and add the sugar vanilla bean mixture and both vanilla bean pods. Bring to a boil, then turn the heat off, cover, and allow to steep for 20 minutes.

Lay the gelatin into the cold water. Allow to bloom while the cream steeps. Then add to the cream mixture, and stir to dissolve. Strain into a clean container.

Spray the molds with non-stick spray, then ladle the warm cream mixture into each mold, stirring between every mold to mix the vanilla seeds in to the cream. Chill for two hours on a sheetpan, then cover each mold with plastic, label, and date, and initial. Store refrigerated.

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Fresh Ricotta Cheese

Yield 1X: 13.00 oz Allergens:
Portion: 1.5 oz Dairy
Portions: 8.7
Shelf life: four days
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Whole milk 2 4 6
Cream 1 2 3
Freshly squeezed lemon juice 2.00 4.00 6.00
Salt 0.13 0.25 0.38


Prepare a pan to drain the cheese. Rinse cheesecloth then line a 2″ full hotel pan with it. Place a solid 4″ hotel pan under.

Combine milk and cream in a suitable pot, then place over medium heat. Watch the temperature closely. When it hits 180 F. remove from the heat, and stir the lemon juice in. It will curdle immediately.

Allow it to set for five minutes, then pour through the cheesecloth into the hotel pan, and allow to drain for one hour.

Salt lightly, then mix. Transfer to a storage container, cover, label, date, and initial. Store refrigerated.

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Summer Squash Salad

Yield 1X: 72.00 oz Allergens:
Portion: 4 oz Dairy, garlic
Portions: 18.0
Shelf life: 1 shift
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Summer squash, sliced 1/8″ 4 8 12
Salt 0.50 1.00 1.50
Freshly squeezed lemon juice 3.00 6.00 9.00
EVOO 4.00 8.00 12.00
Garlic grated on microplane 0.13 0.25 0.38
Basil chiffonade 0.25 0.50 0.75
Grated pecorino cheese 4.00 8.00 12.00
Salt and pepper mix 0.13 0.25 0.38


Slice the squash on the mandolin, then toss with the first salt. Allow to soften for 20 minutes, then drain all water out.


Combine lemon juice, evoo, and garlic, and whisk together. Pour over the squash and toss. Add basil, cheese and S&P, and toss.


Transfer to the desired serving vessel.

 

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Strawberry Sauce

Yield 1X: 48.00 oz Allergens:
Portion: 1.5 oz None
Portions: 32.0
Shelf life: 1 week
Date: 1.4.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Strawberries, sliced 3 6
Granulated sugar 1 2
Vanilla beans, scraped, each 2.00 4.00

Prepare the vanilla bean seeds as shown. Add to the sugar and mix well.

Combine all ingredients, including the scraped pods, in a suitable pot, and place over medium heat. Bring to a boil, then reduce to a slow simmer. Cook until the berries are completely softened, then remove from the heat.

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

To make strawberry puree for milkshakes, transfer cool sauce to the vitaprep, and process until smooth. Transfer to a squeeze bottle, label, date, and initial.

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Tuna Conserva

Yield 1X: 32.00 oz Allergens:
Portion: 4 oz Garlic, chili
Portions: 8.0
Shelf life: 4 days
Date: 7.17.18
Prep Recipe Ingredient 1 X
lb oz/each
EVOO 8.00
Garlic cloves, crushed 1.00
Cayenne chilies, torn 0.25
Albacore or yellowfin tuna steaks – 4 oz. 3
Salt and pepper mix 0.50

Carefully measure and prepare all ingredients. Heat the oil over high heat in a suitable pot, then add the garlic and chili. Allow to sizzle just until the garlic begins to brown.

Remove from the heat, and add the fish. Cover and allow to cook for 5 minutes, then transfer to the oven, and bake until cooked through, about 30 minutes.

Cool completely, then transfer the fish and oil to a storage container. Cover tightly, label, date, and initial. Store refrigerated.

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Sauteed Mushrooms Batch

Yield 1X: 40.00 oz Allergens:
Portion: 6 oz Onion, dairy
Portions: 6.7
Shelf life: Five days
Date: 7.17.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Whole butter 4.00 8.00 12.00
Shallots, minced 4.00 8.00 12.00
Trumpet mushrooms, sliced 2 8.00 5 7 8.00
Oyster mushrooms, separated 1 8.00 3 4 8.00
White beech mushrooms (Pack) 2.00 4.00 6.00
Brown beech mushrooms (Pack) 2.00 4.00 6.00

Carefully measure and prepare all ingredient. Save mushroom trim for mushroom soup. OK to freeze. Melt the butter in a saute pan, then add the shallots. Heat through, then start cooking the mushrooms. Work in small batches so they don’t boil in their water.

 

 

Seaon lightly with salt and pepper mix. Cool completely on a sheetpan, then transfer to a storage container. Cover tightly, label, date, and initial. Store refrigerated.

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Veal Sugo Batch

Yield 1X: 208.00 oz Allergens:
Portion: 10 oz Garlic, onion
Portions: 20.8
Shelf life: Freeze
Date: 7.17.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Veal breast meat, cubed 6 12 18
Garlic 4.00 8.00 12.00
Onions, chopped 2 8.00 5 7 8.00
Celery, chopped 12.00 1 8.00 2 4.00
Carrots, peeled and chopped 12.00 1 8.00 2 4.00
Italian parsley, coarsely chopped (bunch) 1.00 2.00 3.00
Basil, coarsely chopped ( bunch) 1.00 2.00 3.00
Sherry wine (750 ml) 2.00 4.00 6.00
San Marzano tomatoes, crushed (can) 1.00 2.00 3.00
Salt and pepper mix 0.50 1.00 1.50

Measue and prepare all ingredients. All vegetables and meat must be cut to fit through the meat grinder. Grind everything together through the medium die. Transfer to a low, wide pot, and place over high heat.

Cook over high heat, stirring to prevent scorching from time to time, until the mixture dries out and begins to color. Continue cooking, scraping regularly, for ten more minutes, then add the sherry.

Boil until almost dry, then add the tomato. Simmer for 30 minutes, then cool and transfer to storage containers. Cover, label, date, and initial. Store frozen.

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Soup, Curried Cauliflower

Yield 1X: 108.00 oz Allergens:
Portion: 6 oz Ginger, garlic, onion, dairy, chili
Portions: 18.0
Shelf life: 4 days
Date: 7.17.16
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Butter 1.00 2.00 3.00
Garlic, minced 0.50 1.00 1.50
Ginger, minced 0.30 0.60 0.90
Onion, sliced 8.00 1 1 8.00
Celery, sliced 4.00 8.00 12.00
Cauliflower, sliced 3 6 9
Curry powder 0.50 1.00 1.50
Cream 6.00 12.00 1 2.00
Mint yogurt garnish
Greek yogurt 1 2 3
Garlic, paste 0.25 0.50 0.75
Mint, chopped fine 0.13 0.25 0.38
Salt and pepper mix to taste
Freshly squeezed lemon juice 1.00 2.00 3.00

Carefully measure and prepare all ingredients. Heat the butter in a suitable pot, and add the garlic and ginger. Sizzle for 30 seconds, then add the curry powder and fry for 30 seconds.

Add the onion and celery. Reduce the heat, and cover the pot. Sweat until the vegetables are soft. Add the broth and cauliflower, and bring to a boil. Reduce to a simmer, and cook for 30 minutes. Puree using an immersion blender or vitaprep. Pass through the chinoise. Add the cream and correct seasoning.

Chill using an ice bath and ice wand. Cover, label, date, and initial. Store refrigerated.

For the garnish, measure and prepare all ingredients. Combine in the vitaprep and puree. Season to taste with salt and pepper mix.

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Soup, Cream of Celery

Yield 1X: 104.00 oz Allergens:
Portion: 6 oz Garlic, onion, dairy
Portions: 17.3
Shelf life: 4 days
Date: 7.17.18
Prep Recipe Ingredient 1 X 3 X 5 X
lb oz/each lb oz/each lb oz/each
Butter, whole 2.00 6.00 10.00
Garlic, minced 1.00 3.00 5.00
Onion, sliced 8.00 1 8.00 2 8.00
Celery, sliced 1 3 5
Chicken broth 5 15 25
Potato, peeled and sliced 1 4.00 3 12.00 6 4.00
Spinach 2.00 6.00 10.00
Cream 8.00 1 8.00 2 8.00


Carefully measure and prepare all ingredients.

Heat the butter in a suitable pot, and add the garlic. Sizzle for 30 seconds, then add the onion and celery. Reduce the heat, and cover the pot. Sweat until the vegetables are soft. Add the broth and potatoes, and bring to a boil. Reduce to a simmer, and cook for 30 minutes.

Remove from the heat, and add the spinach. Puree using an immersion blender or vita prep.

Pass through the chinois. Add the cream and correct seasoning.

Chill using an ice bath and ice wand. Cover, label, date, and initial. Store refrigerated.

Garnish with chopped chives.