African Sweet Potato Soup Yield: 1.5 gal Onion 1# Garlic 1 T Ginger 2T Cumin 1 t Coriander 1 t Cinnamon ½ t Cloves 1/8 t Cayenne Pepper ¼ t Veg stock 3 qts Sweet Potatoes 4 # Peanut Butter (smooth) 2/3 c Tomato Puree 1 c Cilantro Garnish (chopped) Salt/ Pepper To taste Instructions: Sweat onions, garlic and ginger until translucent. Add cumin, coriander, cinnamon, cloves and cayenne and cook until fragrant. Add veg stock and sweet potatoes and cook until tender. Add peanut butter and tomato and puree until smooth. Season with salt and pepper, garnish with cilantro.
Item: Albondigas Yield: 1 gal Item: Amount: Procedure: Meatballs: Ground Beef 1 lb Green Bell Peppers 2 oz Minced Onion 2 oz Minced Garlic 1 clove MInced Jalapeno 1 t Minced Cilantro Chili Powder Cumin Paprika Salt Soup: Chicken Stock Beef Stock Green Bell Peppers 2 t ½ t ½ t ½ t FORMULA! 5 pts Mirepoix 2# Garlic Salt and Pepper Chili Powder Cumin Tomato Concasse Clarified Butter 1# oz 4 cloves 2 ea Instructions: Sweat aromats for meatballs and let cool. Mix meatballs in a chilled mixing bowl, shape into ½ oz balls and cook in oven. Sweat vegetables with seasonings until tender. Add stock and simmer for 15 minutes. Add cooked meatballs and skim fat. Season to taste. Garnish with tortilla strips.
Yield: 1 gal Item: Beef Barley Beef Chuck 1# EP Cubed Carrots 1 cup small dice Onion 1 cup small dice Celery 1 cup small dice Garlic 3 cloves minced Tomato Paste ½ cup Fresh Thyme 1 tsp Bay Leaf 1 Beef Stock 3 qts Salt and Pepper as needed Barley 1 cup Procedure: Season beef and sear in oil. Add mire piox and herbs and sweat five minutes. Add tomato paste and cook until caramel in color. Add stock, bring to a simmer and cook one hour. Add barley and cook until barley is done and beef is fork tender.
Item: Beer Cheese Yield: 3 gal Item: Amount: Procedure: Oil 12 oz Cook to a white roux and cool Flour Onions 2 lbs Medium dice Celery 1 lb Medium dice Garlic 2 T minced Fresh Thyme 2 t Fresh Rosemary 1 T chopped Butter Milk 2 gal Cheddar Cheese 2 lbs Shredded Parmesan Cheese ½ lb Shredded Beer 2 bottles Instructions: Make roux and set aside to cool. Sweat vegetables in butter until tender. Add Beer and reduce. Add milk, heat, but DO NOT BOIL. When hot, whisk in roux and cook for 45 minutes to 1 hour. When roux is cooked out, add cheeses and seasonings. DO NOT BOIL cheese, or it will curdle. Portioning:
Item: Cream of Broccoli Soup Yield: 2 Gal Item: Amount: Procedure: Flour 12 oz Cooked to a white roux, cooled Oil Onion Celery Clarified Butter 8 oz 1 lb 1 lb Broccoli Stalks 4 lbs Rough Cut Vegetable Stock Whole Milk Cream 1 gal ½ gal 1 qt Broccoli Florets ½ gal Steamed until ½ way done Salt and White Pepper Nutmeg To Taste To Taste Instructions: Make roux and set aside to cool Sweat onions and celery in fat until translucent. Add vegetable stock, simmer. Add broccoli stalks and cook until soft. Blend using stick blender and strain. Add milk, bring back up to temp and whisk in roux. Cook out the roux- about 30 minutes. Put broccoli flourets in steamer and cook 3 minutes. Take off the heat and blend in cheddar. Add to soup. Finish with cream Portioning:
Item: Chicken and Matzo Ball Soup Yield: 1 gal Item: Amount: Procedure: Matzo Balls: Chicken Fat Eggs 1/3 c 4 ea Chives 2 T Chopped Tarragon 1 ½ T Chopped Salt and Pepper Matzo Meal 1 ½ t, ¼ t 2 c Soup: Onions ½ lb Sm dice Celery ½ lb Sm dice Chicken Stock Bay Leaf Random Chicken Dark Meat Parsley, Chives, Tarragon 3 qts 2 ea 2 lbs Cooked, cooled and M dice Garnish Chopped Mushrooms 1# Slices, sautéed Instructions: Matzo Balls: Melt the chicken fat and cool. Combine with ¼ c chicken stock, eggs, chives, tarragon, salt and pepper. Beat to blend. Mix in matzo meal, cover and refrigerate for 3 hours. (matzo ball mix can be done a day ahead.) Fill a sauce pot with water, salt generously and bring to a boil. With damp hands, form cold matzo meal mixture into ½ balls. Simmer until cooked and tender (about 40 min.) (matzo balls can be cooked a day ahead, placed on a sheet pan, and covered tightly.) Soup: Sweat the onions and celery until soft. Add stock and bay leaves and simmer for ½ hr. Add cooked chicken, matzo balls, parsley and sautéed mushrooms with any remaining liquid. Heat through, skim fat. Season and
garnish with chives and tarragon.
Yield: 1 gal Item: Chicken Noodle Onions 2ea Small Dice Carrots 1 cup Small Dice Celery 1 cup Small Dice Fresh Rosemary 1tsp Fresh Thyme 1tsp Minced Fresh Sage ½ tsp Minced Chicken Stock 3 qts RDM Chicken/Turkey 1 ½ # Medium Dice Salt, Pepper Bay Leaf 1 ea Parsley Garnish Minced Cornstarch Slurry as needed Procedure: Cut chicken, season with salt and pepper, sear in heavy bottom stock pot. Add mire poix and herbs, sweat for about 5 minutes. Add Chicken stock and simmer until chicken is tender. Taste and adjust seasoning. Add slurry, simmer five minutes. Finish with fresh parsley. Variations: Chicken Noodle = add 2 c of dried egg noodles, and simmer in stock until done (7-10 minutes.) Chicken and Vegetable = add 2# of medium diced, cooked vegetables to soup just before finishing. Vegetables may be grilled, roasted, or sautéed. (Zucchini, Yellow Squash, Bell Peppers, Mushrooms, Eggplant, Parsnips, Turnips, Rutabagas, etc ) Chicken and Rice = increase Mirepoix to 3# total, add 1 cup (AP) of converted rice to soup. Rice may be cooked separately, or added with chicken to cook in soup. Chicken and Wild Rice = increase Mirepoix to 3# total. Cook 1 cup of wild rice in plenty of salted boiling water until done. Add to soup before finishing.
Item: Chicken/ Turkey Soups Yield: 1 gal Item: Amount: Procedure: Chicken or Turkey Meat 1 lb Celery 1 lb Medium dice Onions 1 lb Medium dice Fresh Sage 2 T Chopped Fresh Thyme 1 T Chopped Clarified Butter or Chicken Fat Chicken Stock Salt and Pepper 3 qts Starch or Vegetable (see below) Fresh Parsley For garnish Instructions Season and roast the meat. Let rest and medium dice. Sweat celery, onion and herbs in chicken fat. Add stock. Simmer 15 minutes. Add chicken meat and starch/veg. Cook until heated through. Skim fat. Taste for seasoning. Add parsley. VARIATIONS: Chicken/Turkey Rice: Add 12 pts rice. Cook rice before adding to soup. Chicken/Turkey Noodle: Add 1 pt. cooked noodles, OR 3 oz. raw noodles; soup will be thicker and less clear if noodles are added raw. Spanish Chicken Soup: Add 2 qts. canned garbanzo beans, 1 qt. diced, canned tomatoes, 3 dried red hot peppers. Remove peppers after 30 minutes. Chicken Vegetable: Add 1 qt. frozen mixed vegetables and 1 qt diced potatoes. Cook until vegetables are done and flavors are blended. Tortellini en Brodo: Omit celery. Sweat 1 Tbsp. garlic with onion. Add sachet of 3 tsp. basil, pinch sage, 1 tsp thyme. Add 2 lbs. tortellini. Simmer until tender. Turkey vegetable: Add turkey meat instead of chicken. Add 1 pt. of carrots. Portioning:
Yield: 1 gal Item: Ginger Curried Carrot Onions 2# Medium Dice Shallots 1 ea Sliced thin Ginger 1 piece Minced Madras Curry Powder 1 ½ Tbls Oil Coconut milk 1 qt Vegetable Stock 2 qts Carrots 4# Peeled, diced Salt, Pepper Cilantro Garnish Procedure: Sweat onions, shallots and ginger in oil (or coconut fat.) Add curry and cook until fragrant. Add coconut milk, stock and carrots. Bring to a simmer and cook until carrots fall apart. Stick blend and adjust consistency with more stock or coconut milk. Strain if needed. Season.
Item: Corn Chowder with Green Chiles 2 gal Yield: Item: Amount: Procedure: Butter as needed Flour Onion 2ea Medium dice Celery one bunch Medium Dice Vegetable Stock 1 gal Milk 1 qt Cream 1 qt Potatoes 3 lbs Medium Dice Corn ½ gal Green Chiles one can Rinsed, small dice Ground cumin 1 tsp Salt and Pepper Instructions: Sweat celery and onion in butter and cumin. Add more butter and flour to make roux, cook for five minutes. Add stock and milk, bring to a simmer. Cook until thickened. Cook potatoes in steamer, and add to soup with thawed corn. Finish with heated cream and green chiles. Season. Portioning:
Yield: 1 gal Item: Cream of Mushroom Butter Flour Onions 1# Medium dice Celery 1# Medium dice Leeks 2 ea Sliced thin Garlic 3 cloves Minced Fresh Thyme 1 tsp Butter Sherry ½ cup Veg Stock 1 qt Milk ½ gal Mushrooms 4# Sliced Heavy Cream Salt and pepper Parsley Garnish Minced Procedure: Sweat onions, celery, leeks, shallots, garlic and thyme in butter. Add sherry and cook out. Add butter and flour to make a roux, cook five minutes. Add stock and milk and simmer. Meanwhile, roast mushrooms in oven with butter, salt and pepper until golden. Add ¾ of the cooked mushrooms to the soup and puree. Finish with heavy cream and the rest of the mushrooms. Season and garnish with parsley. Variation: Creamy Mushroom and Wild Rice = Add 1 cup of cooked wild rice when finishing the soup.
Yield: 2gal Item: Creamy Cauliflower and Cheddar Butter as needed Onion 1# large dice Celery ½# large dice Garlic 2 cloves rough chop Sachet Fresh Thyme and Bay leaf Cauliflower 4 heads Rough Chopped Nutmeg as needed Milk 3qts Vegetable stock 2qts Cheddar 6 cups shredded Heavy cream 1 cup Procedure: Sweat onions, celery and garlic in butter. Add cauliflower, sachet, milk, stock and simmer until cauliflower is soft and falling apart. Remove sachet and blend using vitamix, add back to soup pot and add nutmeg. Slowly add cheddar (off the heat). Finish with cream. Taste and adjust seasoning as needed.
Item: Creamy Chicken and Mushroom Soup Yield: 1 Gal Item: Amount: Procedure: AP Flour Cooked to a white roux, cooled Oil Random Dark Meat Chicken 6 oz 1 lb Mirepoix 1 lb Medium Dice Fresh Thyme 1 T Chopped Fresh Sage 1 T Chopped Clarified Butter or Chicken Fat Chicken Stock ½ gal Milk 3 c Mushrooms 4 oz Quartered White Wine 2 oz Cream 1 c Heated Salt and White Pepper Instructions: Make roux and set aside to cool. Sweat mirepoix and herbs in fat until translucent. Add stock and milk and bring up to heat. Whisk in roux and depouillage (about 30 min.) Season chicken and roast in oven until done. Let rest and medium dice. Sauté mushrooms in pan until golden, deglaze with white wine and cook to au sec. Add mushrooms and chicken to the soup. Finish with heated cream and season. Soup may be garnished with fresh parsley. Portioning:
Yield: 1 gal Item: Creamy Pumpkin Apple Butter, whole 2 oz Mirepoix 2# Medium dice Apples 2 ea Peeled, cored, and medium dice Sage 1 tsp Minced Nutmeg Pinch Vegetable Stock 4 pts Heavy Cream 2 pts Pumpkin Purée 3 cups Salt and white pepper To taste Brown sugar To taste Lightly caramelize the mirepoix and apples in the butter (it is okay if the butter browns.) Add sage and nutmeg and cook until fragrant. Add vegetable stock, heavy cream and pumpkin. Simmer to combine flavors. Stick blend until smooth, strain if desired. Season with salt, pepper and sugar.
Item: Cuban Black Bean Soup Yield: 1 Gal Dried Black Beans 1# Soaked over night Bay Leaves 3 ea Water Oil Green Bell Pepper 2 ea Small Dice Onion 2 ea Small Dice Shallot 1 ea Small Dice Cumin 1 T Oregano 2T Vegetable Stock 3 qts Sugar Salt and Pepper Instructions: Soak the black beans in plenty of water over night. Sauté the bell peppers, onions, shallots, cumin and oregano in a soup pot, until translucent. Add veg stock and beans, cook until beans are done and puree until smooth. Season with salt, pepper and sugar. Serve with garnishes of avocado, lime wedges, minced red onion, fresh cilantro, toasted pumpkin seeds, minced jalapeno, and diced ham. Variations: Add 1# of cooked, shredded pork and leave soup chunky.
Yield: 2gal Item: Curried Eggplant and Zucchini Soup Olive Oil as needed Onion 1# Med dice Garlic 2 cloves rough chop Eggplant 3 lg Peeled and roasted Zucchini 4 lg dice Curry Powder (house 1Tbs made) Dry Ginger 1 tsp Basmati Rice 1 cup uncooked Vegetable Stock 6qts Salt and Pepper as needed Heavy Cream ½ cup Procedure: Peel and roast eggplant until soft and slightly browned. Sweat onion and garlic until translucent add zucchini, rice and vegetable stock, simmer until rice and vegetables are done. Add cooked eggplant and simmer for ten minutes. Blend using vitamix, season and finish with heavy cream.
Item: Dilled Potato Chowder Yield: 1 gal Item: Amount: Procedure: Onions ½ lb Small dice Celery ½ lb Small dice Butter Flour Milk 8 oz 5 pts Potatoes 3 lbs Medium dice Fresh Dill Salt and White Pepper Cream 2 T To taste 1 c Instructions: Sweat onions and celery in butter. Add flour and make a roux. Add milk, a little at a time, whisking well to avoid lumps. Depouillage. Cook potatoes in the steamer until done and add to soup. Finish with cream and dill, season. Portioning:
Item: Egg Flower Soup Yield: 2 gal Item: Amount: Procedure: Chicken Stock 2 gal Ginger 2 piece Minced Corn Starch Slurry Eggs 8 ea Beaten Salt and White Pepper Sesame Oil To taste 1 t Green Onions 1 c Chinoise Optional Garnishes: Mushrooms ½ lb Sliced very thin Bamboo Shoots 8 oz Julienne Water Chestnuts 8 oz Julienne Instructions: Bring chicken stock to a boil. Add ginger and simmer. (Add mushrooms, bamboo and water chestnuts if using.) Thicken slightly with cornstarch slurry. Drizzle eggs into hot soup so they form shreds (Chef will demonstrate.) add white pepper and salt to taste, then add sesame oil and green onions. Portioning:
Yield: 1 gal Item: Italian Sausage and Kale Italian Sausage 1.5# No casing Onions, carrots, celery, bell peppers (red and 1 qt Small Dice, roughly equal proportions green) Garlic 3 cloves Minced Oregano 1 tsp Minced Red Pepper Flakes ½ tsp Optional Chicken Stock 3 qts Acini de Pepe 1 cup Toasted Parsley Garnish Minced Salt, Pepper Kale 2 bunches stemmed and rough chopped Parmesan Garnish Heavy cream 2 cups reduced by half Procedure: Toast Acini de Pepe in the oven or in a sauté pan until golden (no fat needed.) Let cool. Cook sausage in a soup pot until browned. Remove excess fat if needed. Add small diced vegetables, garlic, pepper flakes, oregano and cook with sausage until tender/translucent (browning is okay.) Add stock and bring to a simmer, skimming fat as needed. Check seasoning. Add acini de pepe and simmer in the soup until done. Season and finish. with reduced heaby cream. Serve with Parmesan cheese on the side.
Item: Lentil Soup Yield: 1 Gal Item: Amount: Procedure: Ground bacon Mirepoix 1 lb small dice Garlic 1 T Minced Fresh Thyme 1 Tbs Chopped Chicken Stock Lentils Canned Tomatoes (purée) Salt and Pepper 3 qts 1 lb 1 qt Instructions: Sweat vegetables in fat with thyme and garlic. Add stock and bring to a boil. Add lentils and cook until soft (about 1 ½ hrs.) Stir in tomato product and season. Portioning: Variations:
Item: Loaded Potato Chowder with Bacon 2 gal Yield: INGREDIENTS: AMOUNT: PROCEDURE: Ground Bacon 2# EP Onions 1 # Small diced Garlic 3 cloves Minced Celery ½ # Small diced AP flour Milk chicken Stock as needed 1gal 1 qt Potatoes, russet 2# Peeled and medium diced Cream 1pt Heated Green Onions 6 ea Sliced Salt and Pepper as needed Instructions: Brown bacon and remove from pan. Add more oil if needed and flour to make roux, cook five minutes. Add onions, garlic and celery, cook two minutes then add milk and stock. Bring to a simmer and cook until thickened. Cook potatoes in steamer and add to soup. Add heavy cream, tempered sour cream, green onions and bacon. Taste and finish. with salt and pepper as needed. Portioning:
Yield: 2 gal Item: Mexican Fiesta Ground Beef 1#EP Ground Pork 1#EP Onion 1#AP small dice Garlic 3 cloves Minced Green Pepper ½# AP Roasted and small dice Corn ½ #AP Roasted Jalapeno 1ea seeded and finely chopped Black beans 1# soaked overnight Oregano as needed Cumin as needed Tomato paste ½ cup Diced tomato(canned) 4 cups Chili powder as needed Chicken Stock 1 gal Salt and pepper as needed Procedure: Cook beef and pork, drain off excess fat. Add Onion, garlic, jalapeno, oregano and cumin and sweat for five minutes. Add tomato paste and cook until slightly browned. Add stock and remaining ingredients and simmer 30 mins. *Cook black beans separately and add to soup when done.
Item:Vegetable Minestrone with Rice 1 gal Yield: Item: Amount: Procedure: Mirepoix 1 lb M dice Garlic 1 t Minced Basil, dried 1 t Oregano, fresh 1 t Chopped Tomato Paste Veg Stock ¼ c 5 pts Red Beans 4 oz Canned or cooked Green Beans 4 oz 1 pieces Cabbage 4 oz Chopped Converted Rice 1 cup uncooked Zucchini 4 oz M dice, roasted Instructions: Sweat onion, celery, carrots and garlic in oil. Add herbs, and cook 2 minutes more until fragrant. Add tomato paste and cook 5-10 minutes. And stock and bring to asimmer. Add cooked beans, green beans, and cabbage. Cook 15 minutes. Add zucchini. Add salt and pepper to taste. Skim fat. Serve with Parmesan cheese, grated. Portioning:
Item: Navy Bean and Ham Yield: 2 gal Item: Amount: Procedure: Navy Beans 4 lbs AP Washed and soaked over night Onion 2# AP small dice Celery 1 lb AP small dice Garlic 3 cloves minced Thyme 1 Tbs minced Bacon Fat or Clarified Butter Chicken Stock Smoked ham bones Salt and Pepper Meat for garnish (optional) 1 ½ gal 2 # AP To taste 2 lbs Instructions: Sweat onion, garlic, celery and thyme in fat. Add stock and bring to a boil. Add drained beans and simmer 1 ½ hrs, until beans are tender. Remove ham bones and set aside to cool. Puree half the soup and add back to pot. Pull any meat of bones and return to pot. Taste and season to finish. Variations: Portioning:
Item: Potato and Leek Soup Yield: 2 gal Item: Amount: Procedure: Leeks 3 lbs Sliced, white part only Onions 1 lb Lg dice Butter 5 oz Potatoes 3 lbs Peeled, Md dice Chicken Stock Sachet 6 qts Heavy Cream Heated Salt and White Pepper Chives To taste To garnish 2 bay leaves, 2 t thyme Instructions: Sweat onions and leeks in butter. Add stock, sachet and potatoes and simmer until potatoes fall apart. Remove the sachet and puree the soup until smooth. Finish with cream to adjust consistency. Season. Garnish with chives. Portioning:
Yield: 2gal Item: Roasted Butternut Squash with Mushrooms and Spinach Oil as needed Onion 2# small dice Celery ½# small dice Garlic 2 cloves minced Fresh Thyme 1 Tbs finely chopped Fresh Sage 1 Tbs finely chopped Butternut Squash 2#AP peeled, med dice and roasted Mushrooms 1# quarted Spinach 2# rough chop Vegetable Stock 6 qts Salt and Pepper as needed Procedure: Sweat onion, celery, garlic and fresh herbs in oil. Add stock and roasted and bring to a simmer, Add mushrooms and and roasted squash and cook for 30 minutes. Add spinach and cook until wilted. Taste and season to finish.
Item: Saffron Chicken Soup Yield: 2 gal Item: Amount: Procedure: Roux 16 oz Butter 3 oz Onions 4 ea Sm dice Celery 1 stalk Sm dice Saffron White Wine Chicken Stock Milk 1 t 2 c 1 gal 2 qts Random Chicken Dark 3 lbs Dice and poach in Meat stock Cream 1 qt Heated Wild Rice 2 cups cooked Sugar Salt and White Pepper TT TT Instructions: Make roux and set aside to cool. Sweat vegetables in butter. Lightly toast the saffron and add to vegetables. Add white wine and cook until almost dry. Add stock and milk and heat. Whisk in roux, reduce heat and depouillage. Add chicken and cook until tender. Finish with cream and cooked rice Season. Portioning:
Yield: 2gal Item: Smoked Salmon Chowder Oil as needed Ground Bacon 1# Onion 1# AP small dice Garlic 2 cloves Minced Celery ½ # small dice AP Flour as needed Tomato Paste ⅓ cup Red Potatoes 1.5# medium dice, steamed separately Fresh Thyme 1Tbs finely chopped Paprika ½ tsp Cream Cheese 8oz softened Milk 1 gal Chicken Stock 2 qts Fresh Parsley as needed finely chopped Smoked Salmon 2# flacked Salt and Pepper as nedded Procedure:Brown bacon and remove from pan, set aside. Add more oil if needed and enough flour to make roux, cook five minutes. Add onion, garlic, celery, thyme and paprika, cook an additional three minutes. Add tomato paste and cook to incorporate. Add cream cheese, milk and stock and bring to a simmer. Simmer until slightly thickened. Add cooked potatoes and salmon, bring up to temp. Taste and adjust seasoning, finish with chopped parsley and cooked bacon.
Yield: 2gal Item: Smokey Heirloom Tomato Oil as needed Onion 2# AP lg dice Garlic 2 cloves rough chop Carrot ½# lg dice Tomato Paste ½ cup Fresh Heirloom tomato 7#AP halved and smoked Bay leaf 1 Fresh Thyme 1 Tbs rough chop Smoked Paprika 1tsp White wine 1 cup Vegetable Stock 1gallon Salt and Pepper as needed Procedure: Sweat onions, garlic, carrot. Add tomato paste and paprika, cook until tomato paste is slightly browned. Deglaze with white wine, cook to reduce. Add smoked tomatoes, bay leaf, thyme and stock, simmer 30 minutes. Puree using vitamix. Taste and season as needed.
Item: Split Pea Soup Yield: 1 Gal Item: Amount: Procedure: Onion 2 ea Small Dice Garlic 2 cloves Minced Carrots ½ cup small dice Fresh Thyme 1 tsp Celery ½ cup small dice Oil Stock 3 qts Split Peas 1 ½ lbs Washed Salt and Pepper Meat Garnish (optional) 8 oz Ham or Bacon Instructions: Sweat mirepoix, garlic, and thyme in fat. Add stock. Bring to a boil. Add split peas. Simmer 1½ hours, until peas are soft and smooth. Stir from bottom often to prevent scorching. You can stick blend or leave rustic. Taste and season to finish. *If this soup is not required to be vegetarian, you may render bacon fat and use to saute mirepoix. Portioning:
Yield:2gal Item:Summer Vegetable with Navy Beans Olive Oil Onion 2# Ap Medium dice Celery 1# AP Medium dice Carrots 1# AP Medium dice Garlic 3 cloves Minced Navy beans 1# soaked overnight Zucchini 2# Medium dice Summer Squash 2# Medium dice Fresh Green Beans ½# Cut into ½ inch sections Red Potato 1# Washed and medium dice Diced tomato 2 cups Peeled, seeded and diced Crushed red chilies ½ tsp Fresh Oregano 1tsp finely chopped Fresh Thyme 1tsp finely chopped Fresh Basil 1tsp chiffonade Vegetable stock 3 qts Salt and Pepper to taste Procedure: Saute onions, celery, carrots,garlic, crushed red chilies, oregano and thyme until translucent. Add stock and bring up to temp. Add Navy beans and cook 30 minutes. Add vegetables in the proper cooking order.(which have the longest cooking time?) Once beans are cooked thru, add diced tomato and fresh basil. Taste and season to finish.
Item: Tom Kah Gai (Coconut, Ginger Chicken Soup) Yield: 2 gal Item: Amount: Procedure: Coconut Milk ½ gal Chicken Stock 1 gal Lemongrass Stalks 16 ea chopped Galangal 8 in piece Sliced thin Black Peppercorns Kaffir Lime Leaves 20 ea 20 ea Chicken 2 lbs Cooked and shredded Mushrooms 1 lb Quartered Lime Juice Fish Sauce 1 ½ c 2 c Fresh Red Chilies 10 ea To garnish Scallions To garnish Cilantro Leaves To garnish Instructions: Bring the coconut milk and chicken stock to a boil. Add the lemongrass, galangal, peppercorns and half of the kaffir lime leaves and reduce the heat- simmer for 10 minutes. Strain the stock into a clean pot and return to heat. Add the chicken, mushrooms and baby corn and simmer until the chicken is cooked. Stir in the lime juice, remaining lime leaves and fish sauce (to taste.) Garnish with red chilies, scallions and cilantro. Portioning:
Yield: 1 gal Item: Tomato Soups Onions 1# Medium Dice Carrots ½ # Medium Dice Celery ½ # Medium Dice Garlic 5 cloves Minced Thyme ½ tsp Minced Oregano ½ tsp Minced Rosemary ½ tsp Minced Butter/Oil Tomato Paste 4 oz Red Wine ½ cup Vegetable Stock 1 qt Crushed Tomato 1- #10 can Salt, Pepper, Sugar Tabasco Procedure: Sweat Mirepoix, garlic and herbs in fat until caramelized. Add tomato paste and let cook for 10 minutes. Deglaze with red wine and stock. Add crushed tomato product and bring to a simmer. Stick blend if desired. Season. Variations: Tomato Basil = add ½ oz of fresh basil to soup just before stick blending. Tomato, Garlic and Herb = substitute 1 cup of roasted garlic for the 5 cloves of minced, increase the amount and variety of herbs used. Creamy Tomato = add white roux to help thicken, use less crushed tomato, finish with parmesan cheese and heavy cream.
Yield: 1 gal Item: Borscht Shredded beets 4 cups Shredded carrots 2 cups Onion 1 cup Small dice Shredded cabbage 4 cups Beef stock 3 quarts Butter ¼ cup Salt and pepper To taste Fresh lemon juice ¼ cup Procedure: Simmer beets, carrots and onion in beef broth for 30 minutes. Add cabbage and butter and cook 2o minutes. Add lemon juice and salt and pepper to taste. Garnish with sour cream
Yield: 1 gal Item: Fettuccine with Shiitakes, Asparagus and Poached egg. Fettuccine 4# Cooked Asparagus Procedure: Cook bacon and remove excess fat. Add onions, garlic and carrots. Sweat for five minutes. Add rosemary and stock and simmer for 30 minutes. Add blanched fava beans and pasta, cook until pasta is done. Add mint and season to taste.
Yield: 1 gal Item: Spring Minestrone with Chicken Meatballs Ground chicken 1# Bread crumbs 1 cup Grated Parm ½ cup garlic 2 cloves Minced chives ¼ cup Chopped eggs 3 Salt and pepper as needed Leeks 2 sliced Whites only Carrots 1# Small dice Spinach 1# Rough chop Chicken stock 3 quarts Fresh Basil Procedure: Mix the first seven ingredients together, form meatballs and cook in oven. Add oil, leek and carrots to soup pot. Sweat for five minutes. Add Chicken stock and Season with Salt and pepper. Add cooked meatballs and spinach to soup and simmer gently for 10 minutes. Add fresh basil.
Yield: 2 gal Item: Chicken Bisque RDM 4# Cubed, small Oil Onion 2AP small dice Dried tarragon 1 tsp Flour Heavy cream ¾ cup Salt and pepper Procedure: Season chicken with salt and pepper and sear in soup pot until browned. Remove chicken and set aside. Add oil and appropriate amount of flour to create and cook roux until blonde in color. ( you should have enough to thicken two gallons of liquid to the consistency of gravy). Wisk in chicken stock, reduce heat and add chicken back to pot. Let soup simmer until thickened. Add in heavy cream and finish salt and pepper to taste.
Yield: 2gal Item: Cream of Spinach Spinach 2# raw Large stems removed Onion 1 ap Small dice Garlic 2 cloves Minced Nutmeg To taste Veg stock ½ gal Whole milk Roux Enough to thicken a gallon Heavy cream ½ cup Salt and pepper To taste Procedure: Make your roux and set aside to cool. Saute onion and garlic until translucent and veg stock nutmeg and spinach. Simmer until spinach is wilted. Puree in vitamix, add back to soup pot with milk. Bring so a simmer and add roux. Let cook until thickened, add cream and adjust seasoning.
Item: French Onion Yield: 2 gal Item: Amount: Procedure: Garlic 2 T Butter 4 oz Clarified Onions 7 lbs Julienne Thyme Beef Stock Salt and Pepper Dry Sherry French Bread Gruyere Cheese Bay Leaf 2Tbs 7 qts 1 cup Sliced 3/8 thick Grated Instructions: Heat the butter in a stock pot over moderate heat. Add the onions, garlic and thyme and cook until they are dark brown (caramelized, not burnt! This step is essential to the final product. Stir occasionally. (This is a slow process, about 30-45 minutes. Do not try to rush it.) Deglaze with sherry, add stock and simmer Serve with gruyere toasts. Portioning:
Item: Pozole Rojo (Pork and Hominy Stew with Red Chilies) Yield: 1 gal Item: Amount: Procedure: Pork 2 lbs Cubed Garlic Chicken Stock Dried Oregano New Mexico Red Chilies or Guajillo 1 large head 3 qts 1 t 2 oz Soaked Onion 1 ea Small dice Hominy (canned) 2-30 oz cans Drained 6 Corn tortillas 4 ea Cut into strips and toasted Garnishes (see below) Instructions: Combine pork, garlic, stock and water (if needed) and simmer for 1 ½ hrs, or until tender. Add oregano. Rojo Sauce: Discard stems from chilies and soak in 2 c boiling water until soft (about 30 minutes.) Drain and reserve liquid. Dice into large pieces and puree in a blender with soaking liquid and 2 cloves of garlic, until smooth. Add the hominy and half of the Rojo sauce to the pork mixture- simmer for 30 min. (Taste and decide whether to add more Rojo sauce.) Season with salt. Serve Pozole garnished with toasted tortilla strips and garnishes. Garnishes: diced avocado, chiffonade cabbage, chopped onion, sliced radishes, lime wedge Portioning:
Yield: 2 gal Item: Spiced Chickpea Chickpeas 4cups Soaked over night Oil Onion 2 ap Small dice Celery 4 stalks Small dice Carrot 4 ap Peeled and small dice Diced tomatoes 2 cups Tomato paste ¼ cup Cumin 2 tsp Cinnamon stick 2 Ground ginger 1 tsp Crushed red pepper flake Kale 4 cups torn into bite size pieces Salt and pepper To taste Veg stock 1 gal Procedure: Cook chickpeas separately. Add oil, onion, celery and carrot to pot and saute until translucent. Add tomato paste and cook until slightly browned. Add veg stock, diced tomatoes and spices. Simmer 30 mins. Add cooked chickpeas, chopped kale and simmer until kale is done. Pull out cinnamon sticks. Taste and adjust seasoning.
Yield: 2 gal Item: Texas Style Chili Beef Chuck 5# 1 in cube Pork butt 3# 1 in cube Assorted dried chiles 12oz Rehydrated and seeded Oil Cumin 1Tbs Onion 2 ap Small dice Garlic 3ap Finely chopped Beef stock 1 gal Masa Brown sugar ½ cup White vinegar ¼ cup Salt and pepper To taste Procedure: 1. 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice. 2. 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside. 3. 3Sear meat in batches and set aside.4. Let the pot cool slightly, and place it over medium-low heat.; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours. 4. 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet,
allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
Item: Tortilla Soup Yield: 2 gal Item: Amount: Procedure: Black Beans 1 ½ c, dried Soak over night Chicken Breast 2# Oil/Chicken fat Onions 4 ea Small dice Corn (frozen) 1 qt Bell Pepper 3 ea Small dice Garlic 5 ea Minced Jalapeno ½ to 1 ea Minced, no seeds Cumin 1 Tbls Chili Powder 1-2 tsp Oregano 1 tsp Tomato Paste 2 oz Crushed Tomato 1 qt Chicken Stock 1 ½ gal Salt, Pepper Tortillia chips crushed Garnishes Avocado, Lime wedges, Cheese, Cilantro, Tortilla Strips Instructions: Soak the black beans in plenty of cold water over night in the walk in. Cook Beans. Sweet onions, garlic, bell pepper and jalapeno. Add tomato paste and dried spices and cook until slightly caramelized. Add crushed tomato and chicken stock. Bring to a simmer and add uncooked chicken breast. Cook until chicken is done. Remove chicken, cool slightly so you can shred. Add back chicken, beans, corn and tortilla strips. Simmer until tortilla strips have cooked down and incorporated. Season. Garnishes are essential to this soup- corn tortillas need to be pulled from the freezer the day before. *COOK BLACK BEANS SEPERATELY Portioning:
Yield: 2 gal Item: Spicy Turkey Chili Ground Turkey 5# Oil Onion 2AP Small dice Garlic 3AP Peeled and minced Jalapeno Seeded and minced Tomato Paste ½ cup Chili Powder Ground Cumin Cayenne Kidney beans 3 cups Soaked and cooked seperately Diced tomatoes 4 cups Chicken Stock Procedure: 1. In a large stockpot, heat oil over medium-high heat. Cook onion until tender and golden, 8 minutes. Add garlic and jalapeño and cook until fragrant, 2 minutes more. Add tomato paste, chili powder, cumin, and cayenne pepper and cook, stirring, 1 minute more. 2. Add turkey and cook, stirring, until cooked through and golden, 5 to 7 minutes. Add cooked kidney beans and canned tomatoes, stirring to combine, then add broth. 3. Increase heat to a simmer and let cook, 25 minutes. 4. Add salt and pepper to taste
Yield: 1 gal Item: White Bean and Chorizo Chorizo 1 ½ # Onions 1# Medium Dice Celery ½ # Medium Dice Carrots ½ # Medium Dice Garlic 7 cloves Sliced very thin Paprika (smoked and 1 Tbls sweet) Tom Paste ¼ cup Oil Chicken Stock 3 cups Beef Stock 3 cups White Beans 1 cup Soaked overnight Salt, Pepper Procedure: Soak chickpeas in plenty of salted water overnight. Brown off chorizo in soup pot, and remove. Sweat Mirepoix and garlic in the fond from the sausage until translucent. Add paprika and tomato paste cook until tomato paste is slightly browned. Add stocks and white beans simmer until beans are tender. Taste and adjust seasoning to finish.