Sysco Cookbook. The spring holidays are upon us, and customers are looking for ways to honor loved ones with meals as special as they are.

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1 S Sysco Cookbook The spring holidays are upon us, and customers are looking for ways to honor loved ones with meals as special as they are. With that in mind, we ve whipped up some recipes that go beyond the ordinary from sinfully moist pineapple carrot cupcakes and colorful herb-roasted potatoes to a sweet-and-savory rice salad with salmon and apple vinaigrette. The following pages offer an array of taste sensations that are sure to please even the most discriminating guest. Pineapple Carrot Cupcakes Smoked Salmon Rice Salad Roasted Specialty Potatoes With Herbs Spring 2007 SYSCO TODAY 13

2 Pineapple Carrot Cupcakes with Cinnamon Cream Cheese Icing Yield: 24 servings 2 (8 oz.) packages cream cheese, softened 1 c. unsalted butter, softened 4 t. vanilla extract 2 t. ground cinnamon 8 c. confectioners sugar, sifted 5 T. milk 4 eggs, lightly beaten 2-1/4 c. white sugar 2/3 c. brown sugar 1 c. vegetable oil 4 c. shredded carrots 1 c. crushed pineapple 3 c. all-purpose flour 2-1/2 t. baking soda 1 t. salt 3 t. ground cinnamon 1 t. ground nutmeg 1/2 t. ground ginger 1 c. chopped walnuts To make icing, beat together cream cheese and butter until smooth. Mix in 2 t. vanilla and 2 t. cinnamon. Gradually beat in confectioners sugar until fl uffy, then mix in milk. In a bowl, beat together eggs, white sugar and brown sugar. Mix in the oil and 2 t. vanilla. Fold in the carrots and pineapple. In a separate bowl, mix the fl our, baking soda, salt, cinnamon, nutmeg and ginger. Mix into carrot mixture until evenly moist. Fold in walnuts. Transfer to lightly greased muffin cups. Bake for 25 minutes in 350 F oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before icing. Spring Into Profits Spring is the optimal season for catering. With weddings, rehearsal dinners, receptions and even family reunions heating up with the weather, don t ignore this opportunity to grow your business by leaps and bounds. Because catering sales do not increase your restaurant s fixed costs and operating expenses, they carry very high profit margins often 40 to 45 percent. As long as patrons enjoy dining in, cross-selling your catering services should be as easy as a floor sign in the entry way, table tents and even a number to call on a to-go menu. Imagine what an additional 20 to 30 percent of catering sales could do to your bottom line! 14 SYSCO TODAY Spring 2007

3 Steak Medallions lions Caprese Salad With Roasted Garlic Balsamic Vinaigrette National Cattlemen s Beef Association funded by The Beef Checkoff Yield: 24 servings Roasted Garlic Balsamic Vinaigrette 1/2 c. roasted garlic paste 3/4 c. balsamic vinegar 2-1/4 t. kosher salt 1-1/2 t. coarse-ground black pepper 2-1/4 c. olive oil Combine roasted garlic paste, vinegar, salt and pepper in bowl. Whisk in oil; set aside. 4 lbs. red tomatoes, sliced 1/4-inch thick 3 lbs. yellow or heirloom tomatoes, sliced 1/4-inch thick 3 lbs. red onions, sliced 1/4-inch thick Olive oil, as needed Salt, as needed Black pepper, as needed 6 lbs. beef shoulder tender roast 3 lbs. fresh mozzarella cheese, sliced 1/4-inch thick 3 c. fresh basil, thinly sliced Toss tomato slices and onion slices with enough oil to coat. Season with salt and pepper. Arrange vegetables in single layer on sheet pans. Roast in 400 F oven 10 to 12 minutes; set aside. Season beef roasts as needed with pepper. Roast in 425 F oven 20 to 25 minutes for medium rare to medium doneness. Carve roasts into 1/2-inch thick medallions. Season with salt. For each serving: Alternately layer 4 beef medallions, 3 red tomato slices, 3 yellow tomato slices, 3 onion slices and 3 mozzarella slices on plate. Top with 2 T. basil. Drizzle salad with 2 T. Roasted Garlic Balsamic Vinaigrette (see recipe at left). Spring 2007 SYSCO TODAY 15

4 Smoked Salmon Rice Salad With Apple Vinaigrette Chef Kenny Morgan SYSCO Food Services of Portland Yield: 12 servings 1-1/2 c. long grain white rice 1-1/2 c. long grain wild rice 1-1/2 qt. chicken stock, warmed 3 small Granny Smith apples, cored and finely diced 3/4 c. sherry vinegar 1/2 c. chives, minced 3 T. shallots, minced 2 T. lemon juice 2 t. salt 1 t. ground black pepper 1-1/2 c. extra virgin olive oil 3 c. smoked salmon, diced 1 c. golden raisins or dried cranberries, plumped 18 c. arugula, divided 1-1/2 c. hazelnuts, toasted and chopped Place rice in pot with stock and bring to a boil over high heat. Reduce heat, cover and cook minutes or until rice absorbs all liquid and is tender (follow package directions). Remove from heat and let stand, covered, for 15 minutes before fl uffing. Bring to room temperature. To make Apple Vinaigrette, combine diced apple, vinegar, chives, shallots, lemon juice, salt and pepper in a bowl. Slowly whisk in olive oil. Cover and refrigerate at least 1 hour. Toss rice mixture with 2 c. Apple Vinaigrette. Gently stir in salmon and raisins or cranberries. Cover and refrigerate until ready to serve. For each serving: Plate 1-1/2 c. arugula on chilled plate and top with 1 c. salmon-rice mixture. Garnish with 2 T. hazelnuts and serve with 2 T. Apple Vinaigrette. 16 SYSCO TODAY Spring 2007

5 Roasted Specialty Potatoes With Herbs United States Potato Board Yield: 24 servings Real Appeal Did you know there are more than 400 types of potatoes? Among them are the Red Bliss, Purple Peruvian and Yukon Gold varieties featured in this recipe. Red Bliss potatoes are firm and smooth, while Purple Peruvians add their subtle nutty flavor and superb color to the dish. Yukon Golds have a dense, creamy texture, and their color allows you to try less or no butter for lighter presentations. They all shine individually in a recipe, but when combined, the different colors, textures and shapes add mouthwatering complexity. They also add nutrition, since potatoes are rich in vitamins and minerals that assist the immune system, reduce the risk of high blood pressure, aid in weight loss, and provide fuel for the brain and other muscles. 4 lbs. 8 oz. small Red Bliss potatoes 4 lbs. 8 oz. small Purple Peruvian potatoes 4 lbs. 8 oz. small Yukon Gold potatoes 3/4 c. olive oil 1/3 c. parsley, chopped 1/3 c. tarragon, chopped 1/3 c. thyme, chopped 3 T. rosemary, chopped 1-1/2 T. salt 1 T. black pepper Cut potatoes in half. Simmer until tender; drain and cool. In large sauté pan, heat oil over high heat. Add potatoes, parsley, tarragon, thyme, rosemary, salt and pepper; toss briefl y to coat potatoes. Transfer to sheet pan; roast in 500 F oven about 5 minutes or until golden. Spring 2007 SYSCO TODAY 17

6 Asian Chicken Salad With Onion Strips McCain Foods Limited Yield: 1 serving 3 oz. SYSCO Imperial Battered Onion Strips Salt, as needed Black pepper, as needed 4 oz. chicken breast 1/2 c. cucumber rounds, sliced 1/2 c. red peppers, julienned 2 oz. mixed lettuce greens 2 T. prepared sesame-soy dressing Season the chicken breast with salt and pepper. Grill until done. Prepare onion strips according to package directions. Toss cucumbers, red peppers and mixed lettuce greens with the dressing and transfer to a serving bowl. Dice chicken and arrange over salad. Top with onion strips and serve. Tempura in Times Past Did you know Portuguese missionaries first introduced the practice of batter-coating and then deep-frying vegetables to the Japanese in the 16th century? The word tempura originally derives from the missionaries custom of giving up meats and instead eating only fish ad tempora quadragesimae, or in the time of Lent. Crispy, flavorful SYSCO Imperial Battered Onion Strips help invoke traditional Japanese tempura while significantly reducing your preparation time to create an impressive Asian chicken salad. We grow our sweet Spanish onions in the finest fields in the country, cut them thinly and cover them in our select, light batter. Just the right hint of spice makes these onion strips the perfect complement for the chicken, cucumber and red peppers. Drizzling a sesame-soy dressing with a touch of rice vinegar brings the salad together. 18 SYSCO TODAY Spring 2007

7 A CUT ABOVE Add a dash of healthful color to your upscale menu items with time-saving, labor-saving SYSCO Classic Chef Cut Vegetables. Frozen fresh to ensure optimum nutrition, these IQF vegetable medleys are smooth sliced for a chef-prepared appearance. Whether you steam, bake or sauté them, theyʼre sure to provide the perfect accompaniment to your signature presentations. Classic Chef Cut Chef Cut Spring Blend Chef Cut Bahamas Blend Chef Cut Key Largo Blend Chef Cut California Gold Blend Chef Cut Pacific Blend To learn more about SYSCO Classic Chef Cut Vegetables, contact your SYSCO Marketing Associate today!