Eggs Benedict with a Potato Twist 1 pkg. RC Potato Pancake Mix, prepared to package instructions oil to cook pancakes 1 pkg. RC Hollandaise Sauce Mix, prepared to package instructions 72 slices Canadian Bacon or Ham slices, seared 3 lbs. mixture of baby spinach and kale 8 oz. minced onion oil to sauté baby spinach and kale in 72 poached eggs 1 tsp. RC Umami Sensations Mirepoix Powder 1 tsp. RC Umami Sensations Kombu Powder 1 tsp. RC Umami Sensations Kokumi Powder Chopped fresh chives for garnish Prepare RC Potato Pancake Mix to package instructions making each potato pancake approx. 3 inches round and keep warm. Sauté baby spinach and kale mixture, season with RC Umami Sensations Mirepoix Powder and 1 tsp. RC Umami Sensations Kombu Powder and keep warm. Prepare RC Hollandaise Sauce Mix and add 1 tsp. RC Umami Sensations Kokumi Powder, cover and keep warm. Assemble Eggs Benedict by placing 2 potato pancakes on a hot plate, top each with hot seared slice of Canadian Bacon, 1 oz. seasoned sautéed baby spinach and kale mixture on each then a warm poached egg. Top each portion with 1 oz. prepared RC Hollandaise Sauce Mix and garnish with chopped chives. Serve immediately. Yield: 36 portions Value Added Suggestions: Herb roasted tomatoes make a wonderful accompaniment. Season them with RC Umami Sensations Mirepoix and Roasted Chinese Cabbage Powders.
Gluten-Free Kale, Tomato and Asparagus Frittata with Hollandaise Sauce 1 tsp. olive oil ½ cup chopped onion ¼ tsp. minced fresh garlic ½ cup diced green bell pepper 1 small Zucchini halved lengthwise and cut in 1/4 inch slices 2 cups cooked and diced potatoes 2 cups baby kale 6 spears steamed asparagus 1 cup chopped fresh tomato 2 Tbsp. black olives 4 large eggs Pinch fresh herbs ¼ tsp. RC Umami Sensations Mirepoix Powder ¼ tsp. RC Umami Sensations Kombu Powder ¼ cup shredded mozzarella cheese ¼ cup grated Parmesan cheese 6 oz. RC Hollandaise Sauce, prepared Preheat the broiler on your oven. In a frying pan with an ovenproof handle heat the oil and sauté onion, minced garlic and green bell pepper over a low heat. Sauté until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until al dente. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan. Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice. Scramble the eggs with the fresh herbs. When all the vegetables are cooked, pour the eggs over them. Sprinkle the mozzarella and Parmesan cheeses over the eggs and cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle). Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Slide the frittata onto a plate & portion the prepared RC Hollandaise Sauce over 1/3 of the prepared frittata and garnish with some fresh chives. 08/25/14 Exclusive Manufacturers of
Goat Cheese and Roasted Tomato Galette with Roasted Red Pepper and Basil Sauce 8 each 9 wide circles of savory pie dough rolled ¼ thick 2 lbs. plain goat cheese ½ lb. plain Greek yogurt ½ lb. plain cream cheese 1 pkg. RC Creamy Pesto Sandwich Sauce Mix egg wash to brush crust dried mixed herbs 1 lb. yellow pear tomatoes, cut in half 1 lb. red pear tomatoes, cut in half 1 oz. olive oil ¼ tsp. RC Umami Sensations Mirepoix Powder 2 cloves fresh garlic, minced 1 pkg. RC Red Pepper and Basil Sandwich Sauce Mix, prepared In a mixer add goat cheese, Greek yogurt, cream cheese and dry RC Creamy Pesto Sandwich Sauce Mix. Blend on low speed scraping sides occasionally until mixture is completely mixed. Reserve and keep cold. Heat oven to 400 F and combine both yellow and red tomatoes, olive oil and minced garlic. Mix in RC Umami Sensations Mirepoix Powder and cook until tomatoes are just soft. Place rolled pie dough on a parchment lined sheet pan. Spread prepared ½ cup goat cheese and RC Creamy Pesto Sandwich Sauce Mix on pie crust starting in the center and leaving a 2-inch boarder on outer edge. Fold pie dough over filling tucking dough back under to create a fold every 3-4 inches. Top open center with roasted tomatoes. Brush crust with egg wash, then dust with dried mixed herbs. Bake in a 375 F oven for approximately 35 minutes or until the crust is a golden brown. Cool the Gallet for 10 minutes, cut into 6 portions and serve with prepared RC Red Pepper and Basil Sandwich Sauce Mix. Yield: 8 Gallets 6 portions each
Pasta Primavera 1 tsp. olive oil ½ cup chopped shallots ¼ tsp. minced fresh garlic 8 oz. sliced red bell pepper 1 small Zucchini halved lengthwise and cut in 1/4 inch slices 2 cups baby kale 12 spears steamed asparagus 8 oz. chopped fresh tomato 6 oz. sliced fresh mushrooms, sautéed 8 oz. fresh spring peas 64 oz. RC Gluten-Free Liquid Chicken Consommé Prep 1 lb. angel hair pasta pinch fresh herbs ½ tsp. RC Umami Sensations Mirepoix Powder ½ tsp. RC Umami Sensations Kombu Powder 1 cup shaved Parmesan cheese chopped fresh parsley for garnish Heat a sauce pot and add olive oil. Then add shallots and garlic and sauté until garlic just starts to turn golden brown. Quickly add rest of vegetables and sauté until just al dente. Reserve and keep warm. Prepare RC Gluten-Free Liquid Chicken Consommé Prep according to label directions, stir in both RC Umami Sensations Mirepoix and Kombu Powders and bring to a boil. Cook angel hair pasta in RC Gluten-Free Liquid Chicken Consommé Prep until al dente. Portion cooked pasta into 6 hot pasta bowls twisting it so it piles up high in center of the bowl and portion warm sautéed vegetables on top. Fill bowls with RC Gluten-Free Liquid Chicken Consommé Prep mixture and top with shaved Parmesan cheese and fresh chopped parsley for garnish. Serve immediately. Yield: 6 portions
Strawberry Fennel and Minneola Orange Salad with Blood Orange Vinaigrette 1 package RC Sienna Vinaigrette Dressing Mix 2 cups sugar 1 pint water 1 quart champagne vinegar 1 quart prepared RC Blood Orange Coulis 1 tsp. RC Umami Sensations Mirepoix Powder 2½ quarts vegetable oil 1 lb. fresh local field greens including baby spinach and kale 4 oz. sliced fresh red onion 1 lb. sliced fresh fennel, frons and tough outer leaves removed first 1 lb. fresh strawberries, tops removed and quartered 4 Minneola Oranges, skins peeled and sections cut RC Umami Sensations Mirepoix Powder for garnish For the Vinaigrette Combine RC Siena Vinaigrette Dressing Mix and sugar together in a mixer bowl. Add water and whip at medium speed for 5 minutes. Stop, scrape the bowl and add vinegar, prepared RC Blood Orange Coulis, RC Umami Sensations Mirepoix Powder, then whip for 3 minutes at medium speed. Slowly add salad oil while whipping at slow speed. When all oil is incorporated, whip for 6 minutes at high speed. To compose the Salads In a bowl toss salad greens with 1 oz. prepared Blood Orange Vinaigrette. Pile salad greens high in the center of 8 pre-chilled plates. Combine rest of ingredients and toss with ½ - 1 oz. Blood Orange Vinaigrette and evenly distribute over the 8 salads. Garnish with a dusting of RC Umami Sensations Mirepoix Powder. Yield: 1½ gallons Blood Orange Vinaigrette - 8 Composed Salads
Open Faced Strawberry Shortcake with Lemongrass Scented Chantilly Cream 1 loaf butter or lemon pound cake, sliced 1 inch thick 1 lb. fresh strawberries, washed 1-16 oz. bottle RC Strawberry Coulis Mix, prepared to label instructions ⅛ tsp. RC Umami Sensations Red Miso Powder, added to RC Strawberry Coulis Mix 1-10 oz. pkg. RC Instant Pastry Cream Mix 1 qt. cold milk 1 16 oz. pkg. RC Vanilla Bavarian Whipped Dessert Mix ½ tsp. RC Lemongrass Flavor 1 16 oz. bottle RC Crème Anaglaisé Dessert Sauce Mix, prepared to label instructions lemon zest and fresh mint for garnish Wash fresh strawberries and let dry. Remove tops and slice into ½ inch wide slices and toss with prepared RC Strawberry Coulis Mix and RC Umami Sensations Red Miso Powder. Keep refrigerated. Prepare RC Instant Pastry Cream Mix and RC Vanilla Bavarian Mix separately according to label instructions, then fold together with RC Lemongrass Flavor. Keep refrigerated until ready to plate, this mixture becomes the Chantilly Cream for the dessert. To Plate: on a pre-chilled dessert plate, portion 1 oz. of prepared RC Crème Anaglaisé Dessert Sauce Mix. Place slice of pound cake in center of plate and top with 2-3 oz. of the Lemongrass Scented Chantilly Cream. Top with 1 oz. sliced strawberries mixed with RC Coulis and Red Miso Powder, garnish with lemon zest, fresh mint and some additional RC Strawberry Coulis Mix. Yield: 8 10 portions Value Added Suggestions: The RC Strawberry Coulis Mix can be made with ⅓ Red Wine and ⅔ cold water for more savory notes with the strawberries. RC Whipped Topping can also be used to decorate the finished dessert plate or served on the side. 03/21/17 Exclusive Manufacturers of