Creating the culinary atmosphere at Conga HQ in Broomfield, Colorado has been a dream job for the cafÊ team. From both a culinary and cultural perspective, your cafÊ team has enjoyed the benefits of working with local farmers for fresh organic produce, locally raised and sustainably raised meat and poultry to provide delicious healthy meals for the Conga community at HQ. As a culinary team, Conga has also afforded us a dynamic program that includes a breakfast grill with oatmeal, grain bowls, and seasonal fruit. For lunch a huge seasonal, ever-changing soup and salad bar, an upscale deli program, a comfort, and global station, as well as a robust pizza menu that features a wood stone pizza oven serving house-made pizza pies daily. Conga has a very family oriented dynamic that is focused on making the workplace an intimate environment which encourages creativity and progressive collaboration. Conga has welcomed us as an essential part of this family. An example of this kindness that stands out to us was being invited to sit at Conga’s 2019 Thanksgiving family meal together as one. This top flight meal was catered by Bon Appetit @ Regis University and the experience was unlike any other for us as culinarians have received working in the food service industry. The community culture is quite simply unparalleled. It is an honor and joy to work every day on campus and to be a part of such a progressive team and culture. I can say with confidence, our culinary team, Bon Appetit Management Company, and I are inspired and incredibly motivated to bring our piece of culture back to Conga HQ in 2021. Until then, stay safe, have a fruitful holiday season and please enjoy this collection of our favorite seasonal recipes.
Chef Anthony Cutajar Chef Manager, Bon Appetit Management Company @ Conga conga.cafebonappetit.com
APPETIZERS
CITRUS & CHILI OLIVES INGREDIENTS 1 lb green castelvetrano olives 1 clove garlic, minced ½ cup extra-virgin olive oil 3 tablespoon red wine vinegar zest & juice of 1 lemon, 1 orange ½ teaspoon red pepper flakes ½ cup shaved fennel ¼ teaspoon ground coriander
DIRECTIONS Cover the olives in cool water; soak for at least 5 minutes or up to 5 hours. In a 4 quart pot, combine all the remaining ingredients and simmer marinade on low heat for 15 minutes. Remove from heat and add the olives. Stir to combine. Make sure the olives are submerged in the marinade. Refrigerate for 1 or 2 days before serving.
CHEESE TREE AND CRACKERS INGREDIENTS 8 oz Boursin cheese 8 oz soft cream cheese Ÿ teaspoon cayenne 2-3 dashes Worcestershire sauce 3 scallions, sliced juice of ½ lemon kosher salt and freshly ground black pepper, to taste 1/4 cup fresh flat-leaf parsley, very finely chopped 1/4 cup fresh dill, chopped 2 tablespoons pomegranate seeds assorted crackers for serving
DIRECTIONS Add the cream cheese, Boursin cheese, cayenne, Worcestershire, scallions, lemon juice, salt, and pepper to the bowl of a food processor. Pulse until the mixture is almost smooth; you still want a few bits of cheese in there. Remove with a rubber spatula to a piece of plastic wrap and wrap up the cheese mixture. Place in the freezer for 30 minutes. Shape the cheese mixture with your hands into a Christmas tree/cone using the plastic wrap to keep it together. Mix the chopped parsley and dill together on a plate or work surface. Coat the shaped cheese in the chopped herbs. Transfer the cheese tree to the center of a platter. Decorate with the pomegranate seeds as ornaments. Serve with crackers.
GOLDEN GATE CRAB CAKES INGREDIENTS 1 egg 2 tablespoon mayonnaise ½ tablespoon Meyer lemon juice ½ teaspoon Dijon mustard 1 tablespoon parsley, finely chopped 1 tablespoon chervil, finely chopped 1 tablespoon dill, finely chopped 1 tablespoon chives, finely sliced ½ teaspoon Old Bay seasoning ½ teaspoon salt 1 cup panko, divided (¼ cup for cakes, reserve the rest for breading) 10 ounces Dungeness crabmeat, picked from 1-2 lb crab, cracked, and cleaned Meyer or Eureka lemon wedges for serving
DIRECTIONS In a mixing bowl, whisk egg, and then add in the next 9 ingredients. Add ¼ cup of the panko to the egg mixture. Once well combined, gently fold in the crab (be sure if you buy cleaned crab meat to squeeze out residual water to help binding cake to avoid breakage). Put the remaining panko on a plate, to dredge the crab cakes. Make a quick tester for seasoning with a spoonful of the crab mixture, and make a mini crab cake. Dip the cake lightly into the panko on both sides. Heat a drizzle of oil in a pan. Once the oil is hot, add the tester cake, and cook on both sides until golden, just a couple minutes in total. Test and adjust seasoning as needed, adding more salt or lemon, etc. Form the crab patties out of the crab mixture, roughly 1½ inches by ¾ inch. About 14 in total. Dredge in panko, and refrigerate for at least an hour to firm up. In a nonstick pan, heat 1 or 2 tablespoons of oil in a medium skillet, enough to coat the bottom. When the oil is hot, add the cakes, turning after a couple of minutes when golden brown. Wipe the pan with a paper towel between batches, so the panko doesn’t burn.
WARM TRUFFLE-ARTICHOKE DIP INGREDIENTS 10 oz cream cheese, room temperature ½ cup mayonnaise* 8 oz oil packed artichoke hearts, drained 1 cup shredded mozzarella cheese ½ cup baby spinach ¼ cup sliced green onion 3 tablespoons white truffle oil juice of 1 lemon Tabasco sauce to taste salt and fresh ground pepper to taste
DIRECTIONS Combine all ingredients in a chopper, pulse until mixture is combined. (you will have to stop a couple times to turn over cream cheese mix to help the blending process). Chop until smooth with texture. Serve warm with root vegetable or sweet potato chips.
CHEF TIPS *For a lighter fare, substitute the mayonnaise with low-fat Greek yogurt.
SALADS
GRILLED CHICORY AND PANCETTA SALAD INGREDIENTS 3 heads radicchio 1 teaspoon avocado or canola oil salt to taste 1 bunch (handful) wild arugula 6 oz peppered pancetta, diced in ½ cubed pieces 1 bulb black garlic, cleaned, chopped fine/mash ½ cup extra virgin olive oil ¼ cup sherry vinegar 1 shallot, minced 8 slices sourdough bread, cubed into 1” pieces
DIRECTIONS Wash, and cut radicchio in halves. Drizzle 1 teaspoon of avocado/canola oil over the halves of raddichio to grill. Season with salt. Apply grill marks to both the flat side and back side. Remove and chop into 1” pieces. Reserve in a large salad bowl. Once cooled combine with arugula. In a sauté pan, add cubed pancetta (can sub thick cut pepper bacon) render until brown. Remove the pancetta from the pan and place on a paper towel to dry. Add olive oil, minced shallot, black garlic, sherry vinegar, and simmer low for 2 minutes. Add pancetta and put aside. This is your vinaigrette. Toss sourdough with olive oil, salt, and toast in oven for 3-4 minutes until crispy. Toss all components and top with croutons before serving.
CHEF TIPS To make this a vegan dish, remove pancetta from the ingredient list.
PEAR, BLEU CHEESE, AND CANDIED PECANS INGREDIENTS ½ cup pecan halves ¼ cup sugar 1/3 cup extra virgin olive oil 3 tablespoons apple cider vinegar 1 ½ teaspoons Dijon mustard 1 garlic clove, minced ½ teaspoon kosher salt ½ teaspoon granulated sugar ¼ teaspoon black pepper 4 romaine hearts, torn 3 ripe pears, sliced ¼” thick 6 oz. smoked blue cheese, crumbled 4 each green onion, thinly sliced 2 piece red endive, washed and chopped
DIRECTIONS Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into ½” pieces. Whisk together the olive oil, vinegar, mustard, garlic, salt, sugar, and pepper in a small bowl. Layer the lettuce, pears, cheese, endive, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the candied pecans.
WINTER COBB SALAD INGREDIENTS 1 cup celery root, peeled and ½” diced fresh thyme sprigs, destemmed and chopped ½ cup green beans, trimmed extra-virgin olive oil 1 large head bibb lettuce ½ avocado ¼ cup mayonnaise or low-fat Greek yogurt ¼ cup buttermilk or low fat milk 1 teaspoon garlic powder 1 teaspoon onion powder 1.5 cups roast turkey breast, shredded or cubed ½ cup gouda cheese ½” cubed 2 each cage free eggs, hard boiled and sliced ¼ cup dried cranberries ¼ red onion, sliced thin salt and pepper to taste
DIRECTIONS Preheat oven to 375° F. Wash all vegetables. Toss celery root with olive oil, salt, and thyme. Roast for 8-10 minute until tender. Toss green beans with olive oil, salt, and roast at for 8 minutes. Cool down both vegetables in the fridge. Reserve. Chopped clean bib lettuce. Place in salad bowl. Combine ½ avocado, ¼ cup mayo, ¼ cup buttermilk or low fat milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and pepper to taste. Blend smooth. Add celery root, beans, cranberries, turkey, cheese, eggs, and onions to salad bowl. Serve with dressing on side.
SIDES
CAULIFLOWER MASH INGREDIENTS 1 lb red skinned potatoes (peeled, halved) 1 lb cauliflower florets ½ cup chicken stock or vegetable stock ¼ cup heavy cream* 1 tablespoon thyme, chopped 2 teaspoons kosher salt ¾ cup Asiago cheese, grated* 3 tablespoons unsalted butter, softened 2 tablespoons roasted garlic ground black pepper, to taste
DIRECTIONS In a 6-quart pot, combine potatoes, cauliflower, roasted garlic, stock, heavy cream, thyme, and salt and simmer for 15 to 20 minutes or until potatoes are just cooked through. Remove from heat. With a potato ricer or food mill, you can also hand held masher to mash potato and cauliflower mixture until smooth. While still hot, mix in Asiago cheese, and butter. Season to taste with black pepper.
CHEF TIPS *To make vegan remove asiago cheese and cream, replace with your favorite vegan cheese and unsweetened oat or almond milk.
CLASSIC SOURDOUGH STUFFING INGREDIENTS 1 lb loaf sourdough bread* 2 cage free eggs 1 ½ cup heavy cream 8 tablespoons butter 2-4 stalks celery with leaves, halved lengthwise and sliced 1 medium onion, chopped 10 sprigs fresh thyme, leaves stripped from the stems 4 fresh sage leaves, chopped 1 cup low-sodium chicken broth 3 tablespoons chopped Italian parsley leaves salt and freshly ground pepper
DIRECTIONS Preheat the oven to 350°F. Grease a 2-quart baking dish and set aside. Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl. Combine eggs, heavy cream. Whisk until incorporated. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add celery, onion, and thyme. Cook, stirring frequently, until the vegetables have softened; about 5 minutes. Add sage and remaining 4 tablespoons butter. Turn heat off, add chicken broth, egg-cream mix to skillet and stir to combine. Season with salt and pepper, to taste. Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, approximately 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
CHEF TIPS *For made-without-gluten; substitute your favorite gluten-free bread
MAPLE-THYME ROASTED ROOT VEGETABLES INGREDIENTS 1 lb sunchokes (aka Jerusalem artichokes) cut into 1”pieces ½ lb parsnips, washed, peeled, cut into 1” pieces 1 lb carrots, washed, peeled, cut into 1” pieces 1 bunch Lacinato Kale (aka Dino kale), chopped large 1 large red onion, diced into 1” pieces ½ cup real Vermont maple syrup ½ bunch fresh thyme ½ cup extra-virgin olive oil ½ orange sliced juice of 1 lemon salt and pepper to taste
DIRECTIONS Preheat oven to 400° F. Combine all ingredients, roast in a casserole pan covered with foil for 25 minutes. Uncover and roast for another 15 minutes to brown. Remove thyme springs, add salt and pepper to taste as needed.
ROASTED BRUSSELS SPROUTS INGREDIENTS 1 ½ lb Brussels sprouts 3 tablespoons extra-virgin olive oil ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 cup fresh grated parmesan* 1 teaspoon red chili flakes 1 lemon, sliced in wheels
DIRECTIONS Trim any brown ends of the sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, pepper, parmesan, chili flakes, and lemon wheels. Add to a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more salt (I like these salty like French fries), and serve immediately.
CHEF TIPS For a richer full flavor, purchase parmesan wedge and freshly grate.
SMOKED GOUDA MACARONI & CHEESE INGREDIENTS 6 cups water 1 teaspoon salt 1/8 teaspoon vegetable oil 1 pound ditalini or small elbow macaroni 2 tablespoons plus 1/2 teaspoon unsalted butter 2 tablespoons bleached all-purpose flour 2 ½ cups milk ¼ teaspoon freshly ground white pepper ¼ pound smoked Gouda cheese, grated ¼ cup parsley, chopped fine for garnish
DIRECTIONS Preheat the oven to 375°F. Bring water, ½ teaspoon of the salt, and the oil to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining ½ teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining butter. Combine the cheese sauce and macaroni in a mixing bowl and mix well. Pour into the prepared dish and bake until lightly golden on top, approximately 20 minutes. Remove from the oven and serve hot. Garnish with parsley.
WILD MUSHROOM “STROGANOFF” INGREDIENTS 1 tablespoon butter 1 teaspoon extra-virgin olive oil 2 large onions, chopped ¼ pound shiitake mushrooms, sliced ¼ pound oyster mushrooms, sliced ¼ pound chanterelle mushrooms, sliced ¼ pound morel mushrooms Juice from 1 lemon ½ teaspoon salt 1 pint nonfat sour cream 12 ounces egg noodles, cooked salt and pepper to taste
DIRECTIONS Wash all mushrooms. In large nonstick frying pan, melt butter, and oil. Add onions and mushrooms, cook, covered, for about 5-7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings, and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.
MAIN
PRIME RIB INGREDIENTS 1 bone-in prime rib, 6-7pounds 8 cloves garlic, peeled and thinly sliced 2 cups Dijon mustard 2 cups red wine 4 cups beef stock 1 tablespoon fresh thyme leaves, chopped salt and coarsely ground black pepper
DIRECTIONS 30 minutes before roasting the prime rib, remove from the refrigerator, and let it come to room temperature. Preheat oven to 350° F. Make small slits all over the prime rib and fill each slit with a slice of the garlic. Cover prime rib with Dijon mustard. Season liberally (heavy) with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135° F. Remove the meat to a platter, and tent with foil to keep warm. Allow at least 30 minutes to rest the Prime Rib. This retains moisture and creates a tender cut. Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste. Slice meat as desired and serve with thyme au jus.
TURKEY BRINE INGREDIENTS 2 gallons cold water 3 cups apple cider 2 cups packed brown sugar ž cup kosher salt 3 tablespoons tricolor peppercorns 5 whole bay leaves 5 cloves garlic, minced peel of 3 large oranges, cut into large strips 4 rosemary sprigs, leaves stripped
DIRECTIONS 7 Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary in a large pot. Stir until the salt and sugar are dissolved. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill.
CHEFS TIP This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird.
ROASTED TURKEY INGREDIENTS 1 whole fresh or frozen 20 lb turkey that has not been injected with sodium solution 2 sticks butter, softened 3 tablespoons fresh rosemary, chopped 2 tablespoons orange zest, julienned
DIRECTIONS Remove the turkey from its packaging and remove the bags with the neck and giblets from the cavity. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey into a large brining bag or pot. Pour in brine (see brine recipe) and place in the fridge for 16 to 18 hours so the brine can work its magic. Preheat the oven to 275° F. Remove the turkey from the brine and rinse thoroughly, inside and out. Soak the turkey in cold water for 15 minutes, then rinse again and pat dry. Truss the bird or tuck the legs and wings however you like. Place the bird, breast-side up, on a rack in a large roasting pan. Cover the whole pan, tenting the bird, with heavy-duty foil so that it's well sealed. Place in the oven and roast the turkey for about 10 minutes per pound. (So, for a 20-pound turkey, about 3 ½ hours; for a 15pound turkey, about 2 ½ hours.) Note: There will still be more cooking time after this, but it'll be at a different temperature. When it's time to remove the turkey from the oven, mix together the butter, rosemary and orange zest. Remove the turkey from the oven and increase the temperature to 375° F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter mixture all over the skin of the turkey, getting in the crevices. Insert an oven-safe meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven and continue roasting, basting/brushing with the juices in the pan every 30 minutes, until the thermometer registers 165° F and until the juices no longer run pink. This will take another 1 ½ to 2 ½ hours, depending on the size of the bird. Remove from the oven and cover lightly with foil until you are ready to carve.
DESSERTS
EGG NOG BREAD PUDDING INGREDIENTS 1 loaf Brioche bread 3 whole eggs 3 egg yolks ¾ cups sugar 2 cups half and half
¼ cup rum 1 teaspoon vanilla extract ¼ teaspoon freshly grated nutmeg vegetable cooking spray
DIRECTIONS Preheat oven to 475° F. Place a tea-kettle of water on to boil. With a serrated knife, cut bread into 3/4 to 1inch dice; you should have 5 cups. Reserve the cubed brioche in a large mixing bowl. In another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg making a custard mix. Pour custard mix into the mixing bowl of bread cubes. Be sure to make sure and soak bread until fully incorporated into soft mix. Spray a 12 muffin tin with cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a lipped sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in. Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center. Bread pudding may be served warm or cold. Serving suggestions: vanilla Ice cream or whipped cream would be great accompaniments.
CHEF TIPS Stove Top Cooking Method: place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.
GINGER-CANDY CANE COOKIES INGREDIENTS 1 stick unsalted butter, at room temperature, + more for the baking sheets 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger ¼ teaspoon salt ½ cup granulated sugar ½ cup molasses 1 large egg 1 teaspoon fresh ginger, finely grated ¼ cup crystallized ginger, finely chopped ½ cup coarse sugar ¼ cup candy cane, chopped
DIRECTIONS Position racks in the upper and lower thirds of the oven and preheat to 350° F. Lightly butter 2 baking sheets. Whisk the flour, baking soda, ground ginger, and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, egg and fresh ginger. (The mixture may look curdled.) Reduce the mixer speed to low; add the flour mixture and beat until incorporated. Stir in the crystallized ginger with a rubber spatula. The dough should be soft but not sticky; if it's sticky, refrigerate 15 minutes. Form 1.5 ounces of dough into balls and roll in the coarse sugar. Arrange about 2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the edges are set but the centers are still soft; 12-14 minutes. Remove from oven and garnish with candy cane crumble. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
“Although we may be socially distant, food can still be the heart of our connection!�