Yield: 12-16 serv Item: Cream Sauce (Basic) Ingredient ...cf.linnbenton.edu/misc/ca/lebars/upload/Q...
Transcript of Yield: 12-16 serv Item: Cream Sauce (Basic) Ingredient ...cf.linnbenton.edu/misc/ca/lebars/upload/Q...
Yield: 12-16 serv
Item: Cream Sauce (Basic)
Ingredient: Amount: Procedure:
Aromats As needed Cut to appropriate size
Fat/butter 1-2 tsp
Salt and pepper To taste
Heavy Cream 2 qt
Sweat or caramelize aromats in a sauté pan.
Add heavy cream, and simmer until reduced by at least half.
Finish sauce by checking seasoning. Sauce may be blended or strained, if desired.
Variations:
Bourbon Cream Sauce: shallots, leeks, garlic (brunoise) and a bay leaf. Deglaze with
bourbon and reduce by half before adding the heavy cream. Finish with parsley.
Dijon Cream Sauce: shallots (brunoise). Add Dijon and let cook slightly. Add heavy
cream, reduce. Finish with fresh dill.
Balsamic Cream Sauce: saute mushrooms, shallots and garlic. Deglaze with balsamic
vinegar and red wine, reduce to au sec. Add heavy cream, simmer to reduce. May
either fully thicken by reduction, or finish with a cornstarch slurry.
Yield: 1 gal
Item: Velouté
Ingredient: Amount: Procedure:
butter 10-12 oz
AP Flour As needed
Chicken Stock 1 gal Heated
sachet Peppercorn, bay leaf, thyme
Combine the oil with enough flour to make a thick batter. Cook over medium heat,
stirring constantly, until blonde. Let cool to room temp.
Heat chicken stock with sachet in a heavy bottomed pot, to 200F. Slowly whisk in the
roux to desired thickness. (You may not need all of the roux!)
Reduce heat and let depouillage until the roux has cooked out (30-60 minutes.)
Strain, season and finish.
Variations:
Sauce Supreme: add reduced heavy cream to the finished veloute.
Bacon and Sage: Infuse fresh sage into the sauce and remove. Finish with cooked
ground bacon. (Bacon fat may be used in making the roux.)
Yield: 1 gal
Item: Béchamel
Ingredient: Amount: Procedure:
Whole Milk 1 gal Heated to 200F
Butter 8-10 oz
Flour As needed
Onion Piqué 1 ea ½ onion, 1 bay leaf, 3 cloves
Salt As needed
Make roux in heavy bottom pot by whisking flour and butter together to batter like
consistency. Cook to white stage. Whisk in cold milk, add onion pique, reduce heat and
let depouillage for 30 minutes. Strain and stick blend if needed. Season
Variations:
Mornay – Add 2lbs Cheese
Yield:
Item: Beurre Blanc/ Rouge
Ingredient: Amount: Procedure:
Shallots ¼ cup Minced
Peppercorns 6-8
White Wine Vinegar 1/2 cup
White Wine 1 cup
Heavy Cream 1 cup
Whole Butter 1 lb Cubed and Chilled
Lemon Juice To taste
Salt To taste
Combine the shallots, peppercorns, vinegar and wine in a sauté pan over medium/high
heat. Reduce to au sec. (almost dry)
Add the heavy cream and reduce by ½. Turn the burner OFF.
Adding a cube or two at a time, slowly begin to incorporate the butter into the sauce,
swirling the pan as the butter melts. Continue until all of the butter is added. (NOTE:
For larger batches, the butter may incorporated over a very low flame to keep the sauce
from becoming too cool. However, if the sauce gets too hot, it will break.)
Strain the sauce, season with lemon, salt and white pepper. Hold warm for service.
Variations:
Beurre Rouge: substitute red wine vinegar for white wine vinegar, and red wine for white
wine.
Berry Beurre Rouge: add berries (frozen or fresh) to the reduction or red wine, red wine
vinegar, shallots and peppercorns.
Citrus Beurre Blanc: add the zest and juice of 1 lemon, 1 orange, and 1 lime.
Frangelico: Substitute Frangelico for the some of the white wine, finish with lemon and
orange juice.
Blackened Seasoning
1T Paprika
2 1/2t salt
1t Onion Powder
1t Garlic powder
1t cayenne
3/4t white pepper
3/4t black pepper
1/2 t dried thyme
½ t dried oregano
ITEM Chicken Machaca YIELD 25 INGREDIENTS: AMOUNT: PROCEDURE: Chicken (dark meat) 15 lbs. whole Chicken Stock 1 qt. Water/Chicken stock as needed Onions 1 lb. Jalapenos 2 halved Garlic 6 cloves Sachet: Oregano Thyme Peppercorns Bay Leaf INSTRUCTIONS: Season and sear meat. Deglaze with chicken stock. Add onions, jalapeno, garlic, and sachet. Add water to cover meat. Bring to a simmer and braise meat until it shreds apart. Allow 3-5 hours of cooking time. NOTE: This may be done overnight in the alto-sham.
Yield:
Item: Chicken Stock
Ingredient: Amount: Procedure:
Chicken bones 80#
Onions 6” hotel pan Cut into 8ths
Carrots/Celery 6” hotel pan Rough chop, bias
Sachet 1 ea
Put all of the bones into the large Groen kettles and barely cover with cold water. Set
the temperature to 5 ½ and leave on overnight.
Add the mirepoix the next day, gently submerging into the stock (do not stir!)
Let the mirepoix cook for4-6 hours, add the sachet for the last 2 hours.
Drain and cool.
Yield: 12 serv
Item: Chimichurri Sauce
Ingredient: Amount: Procedure:
Parsley 1/2 lb
Garlic 6 cloves Crushed
Oregano 1 c Stems removed
Olive Oil As needed
Fresh Lemon Juice 1ea juiced
Red Wine Vinegar 4T
Salt/ Pepper To taste
Red Pepper Flakes pinch
Combine all ingredients in the robot-coupe and blend until smooth.
Item: Court Bouillon Yield: 1 gal Item: Amount: Procedure:
Water 1 gal
White Vinegar 8 oz
Onion 8 oz
Celery 4 oz
Carrot 4 oz
Salt 1 t
Peppercorns ½ t Crushed
Bay Leaf 1 ea
Thyme ¼ t
Parsley Stems 10 ea
Instructions: Combine all ingredients in a stock pot and bring to a boil. Reduce heat and simmer 30 minutes. Strain and cool. Portioning:
Yield: 16-20 fl oz
Item: Hollandaise
Ingredient: Amount: Procedure:
Shallots 1 Tbls Sliced
Peppercorns 1 tsp Cracked
White Wine Vinegar 3 oz
Pasteurized Egg Yolks 6 ea
Water 3 oz
Clarified Butter 12-16oz 100-120°F
Fresh Lemon Juice To taste
Salt To taste
Tabasco (optional) To taste
Combine the shallots, peppercorns and vinegar in a sauté pan over medium heat.
Reduce to au sec (almost dry) Add 3 oz of cold water. Strain.
In a metal bowl, mix together the yolks and your reduction. Whisking constantly over a
double boiler, slowly cook the yolks until they thicken and get to a ribbon, about doubled
in volume. DO NOT SCRAMBLE!
Remove from heat, and slowly emulsify the butter into your sauce with a whisk. Finish
with lemon juice and salt.
Variations:
Béarnaise: add tarragon stems to the reduction, and finish the sauce with fresh,
chopped tarragon.
Item: Marinara Yield: 1 gal Item: Amount: Procedure:
olive oil as needed
Onion 1 lb Medium Dice
Garlic 1 head (about ½ c) Minced
Dried Basil 1 T
Fresh Oregano 2 T
Fresh Thyme 2 t
Crushed Tomato 1- #10 can
Sugar As needed
Salt and Pepper As needed
Instructions: Sweat onions, celery, garlic and herbs in oil until translucent. Add tomato and simmer for at least 30 minutes, up to 4 hours. Season with salt, pepper and sugar and puree with stick blender Portioning:
ITEM Pesto _ YIELD: 1 Quart/ 2 Pounds INGREDIENTS: AMOUNT: PROCEDURE:
Garlic
6 Cloves
Parmesan Cheese
1 ½ Cups
Ground Hazelnuts
1 Cup
Olive Oil
3/4 Cup
Fresh Basil
1 Pound
Remove stems
Olive Oil
1 1/4 Cups
INSTRUCTIONS: Add all ingredients except oil to robot coup. Slowly add oil while running until you reach a smooth consistency. Variations: Arugula/Spinach Kale
Yield:
Item: Spiced Apple Chutney
Ingredient: Amount: Procedure:
Butter ¼ cup
Onion ¼ cup small dice
Granny Smith Apples 6 small dice
Apple juice 1 cup
Lemon juice 2Tbs
Vanilla 1tsp
Sugar 3 Tbs
Ground Ginger 2 tsp
Pecans ½ cup roasted and chopped
Procedure:
Melt butter in large skillet on medium heat. Add onion; cook and stir 1
minute or until softened. Add apples; cook and stir 5 minutes or until
apples start to soften.
Stir in apple juice, dates, lemon juice and vanilla. Add sugar,
cinnamon and ginger; stir until well blended. Reduce heat to medium-
low.
Cook 5 to 10 minutes or until apples are softened and liquid is
absorbed, stirring occasionally. Remove from heat; stir in pecans.
Serve warm or at room temperature.
Yield: 1 Qt
Item: Balsamic and Raspberry Chili Glaze
Ingredient: Amount: Procedure:
Balsamic vinegar 4 cups
Brown sugar 1 cup
Orange juice 2 cups
Rosemary
Chili Paste As needed
Raspberries 3 cups
Butter 2 cups
Procedure:
Mix all but the butter in large sauce pan and bring to boil. Simmer until its
reduced by half. Add Raspberries and cook ten minutes. Add butter, stir to
thicken. S
Yield: 1gal
Item: Ranchero Sauce
Ingredient: Amount: Procedure:
Canned Diced Tomatoes #10 can
Jalapeno 2 Seeded
Onion 3 Peeled and quartered
Red bell pepper 2 Seeded
pablano 4 seeded
Cumin
Salt
Procedure: Roast jalapeno, onion, red bell and pablano. Puree all ingredients in
robo coup until smooth. Simmer for 30 minutes. Season to taste.
Yield: 1 cup
Item: Apple-bourbon glaze
Ingredient: Amount: Procedure:
Apple juice concentrate 12 oz
Bourbon 1 cup
Brown sugar 3 TBS
Dijon mustard 1 TBS
Crushed red chiles As needed
Salt and Pepper As needed
Procedure:
Stir together first 5 ingredients in a medium saucepan. Bring to a boil over
medium-high heat. Reduce heat to medium, and simmer, stirring occasionally,
13 to 15 minutes or until mixture has thickened and is reduced to about 1 cup.
Stir in red pepper.
RECIPE
ITEM Death Row BBQ Sauce YIELD 3½ cups
INGREDIENTS: AMOUNT: PROCEDURE:
Vegetable Oil 2 tbsps.
Onion ½ cup finely chopped
Garlic 1 clove minced
Ketchup 2 cups
Jack Daniel Whiskey ½ cup
Apple Cider Vinegar 2 Tbsp
Worcestershire Sauce ¼ cup
Molasses 3 Tbsps.
Yellow Mustard 2 Tbsps.
Soy Sauce 2 Tbsps.
Crystal Hot Sauce 2 Tbsps.
or
Tabasco Sauce 1 Tbsp.
Black Pepper ½ tsp. coarsely ground
Red Pepper ¼ tsp. ground
Liquid Smoke (optional) ¼ tsp.
INSTRUCTIONS:
In a medium saucepan, heat oil over medium heat. Add onion and garlic and saute until tender
(about 5 minutes.
Add ketchup, 1/4 cup of the Jack Daniel's, raspberry vinegar, Worcestershire sauce, molasses,
mustard, soy sauce, hot sauce and peppers. Mix thoroughly.
Cook the mixture for 2 hours in the smoker or simmer over low heat 20 minutes on stove top,
and add the liquid smoke. After cooking, stir in remaining 1/4 cup Jack Daniel's. Puree with
stick blender.
Refrigerate unused sauce up to several weeks.
Yield:
Item: Beef Stock
Ingredient: Amount: Procedure:
Beef Bones 50#
Mirepoix 18# Rough chop, bias
Tomato Paste 2 c
Oil As needed
Bay Leaves 3 ea
Peppercorns 10 ea
Place beef bones in deep sheet pans and brown in a 450F oven, about 1 hour.
Combine mirepoix with oil and tomato paste on sheet pans. Roast in a 375F oven until
the tomato paste caramelizes (30-45 minutes, stir once or twice.)
Put browned bones and mirepoix into Groen kettle and barely cover with cold water. Set
temperature to 5 ½ and let cook overnight. Add bay leaves and peppercorns for the last
2 hours of cooking.
Drain and cool.
Yield:
Item: Cilantro Sauce
Ingredient: Amount: Procedure:
Cilantro 2 cups Stemmed
Oil ½ cup
Chives ½ cup Rough chop
Lime juice 2 limes
Garlic 2 cloves Rough chop
Salt and Pepper To taste
Procedure:
Add all ingredients to robocoop and pulse until sauce like consistency. Taste
and adjust seasoning as needed.
Yield: 1 2in hotel pan
Item: Golden Sweet Cornbread
Ingredient: Amount: Procedure:
AP flour 4cups
Yellow cornmeal 4cups
White sugar 2 2/3 cup
Salt 4tsp
Baking powder ¼ cup + 1Tbs
Eggs 4
Whole milk 4cups
Vegetable oil 1 1/3 cup
Procedure:
Mix all dry ingredients in large bowl. Mix together all wet ingredients and then
combine with dry ingredients. Pour into greased pan and bake until golden
brown.
Yield:
Item: Green Chile Enchilada Sauce
Ingredient: Amount: Procedure:
Oil As needed
Jalapeno 2 Seeded and chopped
Garlic 3 chopped
onion 2 chopped
Canned green chile #10 can
Cumin 2 tsp
Salt and Pepper To taste
Procedure:
Add oil to pan. Saute jalapeno, garlic and onion until translucent, add green
chilies and cumin. Simmer 10 minutes to bring together. Puree everthing in
vitamix. Taste and adjust seasoning.
Yield: 10 serv
Item: Kung Pao Sauce
Ingredient: Amount: Procedure:
Soy Sauce ½ cup
Sweet soy sauce ½ cup
Corn starch 1 Tbs
Water 1 cup
Sesame oil 1 Tbs
White pepper ½ tsp
Chinese black vinegar, or rice vingegar
1Tbs
Sugar 1 Tbs
Salt and Pepper As needed
Procedure:
Mix all ingredients to incorporate and set aside.
MASTER RECIPE
Makes 1 quart
● 1 C water, piping hot from the tap
● 1/2 C rice wine vinegar
● 6 T sugar
● 2 1/4 t kosher salt
● + Vegetable or fruit, prepared as indicated
PREPARATION
1. Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.
2. Pack the prepared vegetables into a quart container. Pour the brine over the vegetables, cover,
and refrigerate. You can eat the pickles immediately, but they will taste better after they’ve had
time to sit—3 to 4 days at a minimum, a week for optimum flavor. Most of these pickles will
keep for at least a month, except where noted, though we typically go through them in a week
or so after they’ve had a chance to sit and mature.
Yield:
Item: Quick Dill Pickles
Ingredient: Amount: Procedure:
Cucumbers 4 cups Peeled and thinly sliced
Water 2 ½ cups
White vinegar 2 ½ cups
Salt 3 Tbs
Red pepper flakes 2 tsp
Garlic 6 cloves Rough chop
Peppercorns 1 Tbs
Yellow Mustard Seed 2 Tbs
Fresh Dill 8 sprigs
Procedure:
Place cucumber slices in container. Combine all other ingredients in pot and boil
until salt is dissolved. Immediately pour over brine over cucumbers. Pickles can
be stored in their brine in a sealed container in the refrigerator for up to a month.
Remoulade Sauce
¼ cup Egg yolks
1 cup Celery rough chopped
1 cup Green onion
½ cup Cilantro
1/8 cup Horseradish
¼ cup Roasted red pepper
1 ea Lemon juiced
½ cup Olive oil
4 T. Dijon
4 T. Ketchup
2 T. Worcestershire
2 T. Red wine vinegar
4 cloves Garlic
to taste Salt and pepper
Mix all ingredients in Robot Coupe, puree till smooth.
Yield: 4 cups
Item: Teriyaki Sauce
Ingredient: Amount: Procedure:
Soy Sauce 3 cups
Water 1 cup
Garlic 1 Tbs Minced
Ginger ¼ cup Peeled and minced
Sugar 1 cup
Brown Sugar ¼ cup
Corn Starch Slurry
Procedure:
Mix together all ingredients except slurry and heat to a simmer. Let simmer for 15
mins, add cornstarch slurry to thicken.