Cooking For Profit Oct. 09

October 15, 2009 Generation Green Buffalo Wings & Rings Stampedes Across The Country Gas Combi Ovens Cooking with Gas

Gas Is Getting Greener Foods From Tuscany Are Your Gift Cards Ready?

Talking Turkey

Southwestern Stuffed Turkey Roulades Recipe on page 18

October 15, 2009

No. 700

In this Issue:

Staff: Publisher/Editor-in-Chief Colleen Phalen Equipment Editors John Varga Russell Bean, CFSP

Page 10

GFEN Editors Tom Stroozas, CFSP Doug Fryett Don Fisher Tim Cole Frank Johnson Food Editor Chef Leopold K. Schaeli, CMC Green Restaurant Editors Michael Oshman Colleen Oteri

Stampeding Across the Country While many chains slowed down expansion plans during this economy, Cincinnti-based Buffalo Wings & Rings doubled their number of full-service restaurants, making it the fastest growing privately owned franchised chain of restaurants in the nation. CEO Philip Schram discusses the company’s growth strategy and how they work to keep both franchisees and end guests happy.

Voice of GFEN

Advertising/Customer Service Jean Broennimann

Gas Is Getting Greener

Page 4

How to Grow a Green Restaurant

Feature Writers Judy Kneiszel Ann Marchiony Debby de Carlo Lisa Wildman Creative Director Thomas M. Remo

Cooking for Profit, ISSN 0091-86X1 Copyright 2009 by CP Publishing, Inc. Published monthly at 104 S. Main St., 7th floor, Fond du Lac, Wisconsin 54935, (920) 923-3700.

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The Official Voice of

Generation Green

Does your restaurant fall under the “green jobs” category?

Page 8

Cooking With Gas

Talking Turkey

Marketing

Are Your Gift Cards Ready?

Page 16 Page 20

S.O.M.E. Gas Cooking Solutions

Gas Combination Oven-Steamers

Page 21

Ask the Master Chef

Foods From Tuscany Credits:

Cover Page 10, 11, 12, 13, 14, 15 Page 14, 15, 16

Page 28

National Turkey Federation Buffalo Wings & Rings National Turkey Federation

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The Voice of GFEN

Gas Is Getting Greener…

by Doug Fryett GFEN Consulting Editor

The foodservice industry uses 2.5 times more energy per square foot than all other commercial businesses. This fact, plus other efficiency drivers, is spurring foodservice equipment manufacturers to develop commercial gas cooking equipment that uses less gas while at the same time maintaining, and in many cases, increasing operational output, and in doing so, saving significant money for operators.

So, how is “gas getting greener?” Well, there are several different ways to answer this question. I will address, at a generic level, some of the new technological advances that collectively have made gas commercial foodservice equipment greener. And remember, new technology does not necessarily mean “high tech.” In fact, in numerous cases, “low tech” has proven to be an excellent avenue to a greener industry!

Technological Advances Most, if not all gas pieces of cooking equipment have several key components that are an integral part of their design that will determine just how efficient they will be — burners, heat exchanges, and controls. In the case of burners, an efficient burner assembly should provide 100% pre-mixing of natural gas and air into at least one high velocity stream of fuel. Doing so will ensure that maximum energy will be obtained when the gas and air mixture is ignited, generating heat. For instance, infra-red ceramic burners are considered to be very efficient at heat generation.

These burners have two basic heat sources — the radiant heat that is generated when the combusted gas heats up the ceramics, and the “sensible” heat which is the heat that is generated from the actual burning of the gas.

Heat exchangers are devices that are designed to provide efficient heat transfer from one medium to another. In the case of foodservice equipment, it is the

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means by which heat is transferred from the combusting gas into the food or cooking vessel. There are numerous types of heat exchangers used in foodservice equipment ranging from tube-type exchangers (often found in fryers) and simple or finned plates (frequently used with griddles and steamers), to systems that are rather complex in nature. Aluminum is consider a very efficient medium for heat transfer. Several gas griddle manufacturers use aluminum heat sinks on the bottom of their steel griddle plates because they act as an efficient way to transfer heat to the actual cooking plate from the gas burner. In addition, the aluminum “spreads” the heat very evenly over the entire underside of the griddle, further increasing its efficiency. Steamer manufacturers are also using similar technology.

Some of the new electronic controls that manufacturers are putting on their equipment are designed to help reduce the energy consumption of the cooking equipment. By accurately monitoring the temperature of the cooking medium, fryer cooking oil for example, the controls can “modulate” the burning of the gas so that only that “exact” amount is burned to maintain a specific, desired temperature.

Electronic controls are also being used to monitor other functions of equipment operation — all of which lead to greater efficiency and performance and hence greater energy savings.

What To Look For So, what should foodservice operators be looking for when purchasing gas cooking equipment? What will make the gas that they will be burning “greener?”

Below are some of the key features that should be taken into consideration. Look for: • Equipment that uses pulse combustion technology, modulating burners, ceramic burners, or

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atmospheric burners — they are all energy-efficient and will save significant amounts of energy.

• Cooking equipment with enhanced temperature controls. This is a green “must.” As mentioned earlier, such controls will cycle the gas cooking equipment on and off with the net result being significant energy savings combined with superior operating performance.

• Equipment that is well-insulated.

• Cooking equipment that uses a heat exchanger technology designed to disburse a maximum amount of heat throughout the entire cooking surface or cooking compartment. Advanced heat exchangers will result in less gas consumption.

• Equipment that uses technology designed to evenly disburse the heat throughout the entire cooking surface. This is especially important for operators who are in the market for griddles.

• Innovative grate designs that increase the heat transfer from the flame to the cooking vessel.

Simply Efficient

GFEN Member

And “greener gas” does not necessarily have to be directly related to gas cooking equipment. One “new technology” that has been recently introduced to the industry is a piece of equipment that, when used with a gas range, will cut in half the amount of energy required to cook product. This piece of “equipment” is a simple pot.

The new pot, which comes in various sizes and capacities, has an aluminum clad bottom that has a series of grooves in it (similar to a heat-sink) that effectively increases the undersurface of the vessel by over 100% versus flat-bottom pots and pans. This greater surface area is conducive to greater energy transfer resulting in an operator being able to cook product in half the time and using half the gas energy than that associated with the use of the more traditional pots and pans. Simple technology like this helps gas become greener. Low-tech in nature, but it goes a long way in making foodservice operations more energy efficient.

Ask your equipment and supplies sales representative to show you the latest technology that can save you money on your energy bill while at the same time improving your overall operational performance. Gas is getting “greener” — you just have to know what to look for and stay informed on the subtle technology changes that continue to take place and shape the future of our industry.

For more information, visit www.gfen.com

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How to Grow a Green Restaurant

Generation Green Does your restaurant fall under the “green jobs” category?

by Colleen Oteri Green Restaurant Association

New terms, slogans, phrases and acronyms are constantly being added to the Green lexicon. Having a hard time keeping up? You are not alone.

Wondering what a “Green Collar Job” is? You are not alone there either. We’ve all heard of Blue Collar jobs and White Collar jobs. Now, there’s a new color category, but unlike its counterparts where the names originated from what employees wore to work, Green Collar jobs cross all walks of life and reflect an environmental awareness or attitude.

Green Collar jobs are plentiful these days. In fact, prospective employees are seeking them out.

Why? Because they care about the environment, and they want a job that reflects their values. The Green job sector is quickly growing. It has found its way into the American corporate world, the government sector, and most 21st Century industries.

According to a recent survey by SocialFunds.com, “College graduates are looking for more than just a first job or an internship. They are looking to work for businesses that help the environment.”

Results from the survey show that a surprising percentage of young workers want employment with a green company: 80% of those surveyed said they are interested in a job that has a positive impact on

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the environment and a whopping 92% would choose working for an environmentally-friendly company.

Today, it’s safe to say that if your business has not started implementing Green practices or initiatives, you’re behind the ball.

Your Green Employees Most restaurant employees are between the ages of 20 and 30. These employees are part of Generation Green — the young demographic that are champions for sustainable initiatives and green practices.

These educated young people are buying some organic and local foods, and they are re-using coffee mugs and grocery bags.

They grew up recycling their soda cans and they’re concerned with issues like global warming.

They often avoid using plastic bags and bottles, and are eagerly putting their names on the Prius waiting list.

If you are the owner or manager of a restaurant, these young people are your employees.

Today’s Generation Green employees are bothered by the waste they see each day as they work the backof-the-house. They’re concerned about the chemicals they soak their hands in while washing dishes, and

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they get frustrated by scraping half-eaten food into the garbage bins.

Appealing to Generation Green secures not only a positive outcome for the environment, but benefits your workplace with decreased staff turnover rates and increased employee morale and loyalty.

According to research conducted by Kenexa Research Institute (KRI), employees working at companies with clear corporate responsibility programs, including environmental and social programs, are most satisfied. Employees at these companies also stay at their jobs longer and are more content with senior management then their peers at companies with lackluster programs.”

Your Green Customers Your customers are being bombarded with the same Green information, news, terms, and phrases that you are. They’re quickly learning what’s legitimate, what’s not, and which businesses they want to support. They’re picky and they can’t be fooled. Consumers, by nature, like to be “in the know.” They want to believe that they’re making purchasing decisions on purpose, even when they may be actually making them based on things like persuasive marketing.

Make it easy for them. As more and more consumers seek Green dining options, set your restaurant apart and make it clear to your customers that you are committed to affecting real, solid change in your restaurant because you understand their need for Green options.

Statistically Speaking It’s clear that the overall interest in all things Green has increased in the past 18 months. We see that even the working world is developing based on the availability and demand for Green Collar jobs.

We see that consumers are buying more organic foods and non-toxic cleaning products. In addition to that, many students are even basing their college choices on the environmental merits of universities.

Gone are the days of selecting higher education based solely on status, legacy, reputation, popularity, athletic departments, Greek life, and co-ed ratios. A 2009 Princeton Review Study showed: “68% of

students chose colleges and universities this year based on the environmental scorecard of the school.”

Sustainability curriculums are being intermingled with the classics like math, geography, English, politics, and sciences. Universities don’t often design entire new curriculums around trends. Corporate America doesn’t often coin phrases that define new sectors of the workforce based on trends. It has become evident that Green is here to stay.

Seeing Green So how does all of this affect you? The question really should be “How doesn’t this affect you?”

Start doing. Be a leader. Many things like recycling, eliminating Styrofoam, and purchasing energy-efficient equipment are already mandated in various counties across the U.S. Implementing sustainable solutions now, before it becomes mandatory, shows your customers and staff that you are a forward thinker.

There are literally hundreds of things you can do to improve the environmental impact of your restaurant while saving money, water, energy, and other resources.

Taking action doesn’t mean you have to be an advocate for the Green movement. It doesn’t mean that you have to make Green your cause. Taking action means staying ahead of the curve and implementing changes because you know they will benefit you, your customers and employees — now and for decades to come.

The Green Restaurant Association (GRA) has been making it simple for restaurants to “go green” for nearly 20 years. For more information on the language and steps to take, visit www.dinegreen.com

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Stampeding Across the Country

by Judy Kneiszel

Buffalo Wings & Rings Locations: 52 in 14 states including multiple locations in Ohio, California, Florida, Texas, Kentucky, North Carolina, Michigan, Illinois, Arizona and Indiana.

Web site: www.buffalowingsandrings.com Headquarters: Cincinnati, Ohio Owners: Partners Philip Schram, Nader Masadeh and Haytham David.

Hours of Operation: Open for lunch and dinner seven days a week. Exact hours vary by day and location.

Concept: Sports-oriented family restaurant.

Menu sampling: Buffalo-style chicken wings with a variety of sauces, hamburgers, and gyros.

Average Check per Person: Lunch $8; Dinner $12.

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n the last 41⁄2 years, the number of Buffalo Wings & Rings stores has gone from group to herd, with growth in the last two years reaching stampede level.

The Cincinnati-based chain of full-service wing restaurants, now in 14 states, went from 18 locations in 2007 to the current 52, earning the company recognition as the fastest growing restaurant chain in the country ranking in the top 500 franchises in the January 2009 issue of Entrepreneur. It has created 2,500 full and part time jobs since 2005.

The growth of Buffalo Wings & Rings, which is franchise-based with only one corporate-owned location, is far from over, says Philip Schram, President and CEO. He says they will go wherever they can be profitable and find a good franchisee. The goal is 200 restaurants by 2015; more if enough qualified franchisees can be brought into the fold.

“We will slow down only if we are compromising the profitability of our franchisees,” Schram says.

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“But we will go wherever franchisees can be profitable.”

Revitalizing the Brand Buffalo Wings & Rings was founded in 1988. The concept took off in the first 10 years and grew to 25 locations, but then in subsequent years internal problems led to restaurant closings. By 2005, when the business was taken over by Schram, Nader Masadeh, Executive Vice President/CFO and COO Haytham David, there were only six sites remaining.

“We bought the menu and the name,” Schram explains. “Buffalo Wings & Rings had a very strong foundation of good food.”

The new ownership team began revitalizing the concept by focusing on franchisees as well as financial performance. The brand and logo were revamped and the result was rapid growth across the United States.

But how has Buffalo Wings & Rings managed to grow at such an incredible pace when so many other restaurants have struggled in the sluggish economy?

“We are a franchising company,” says Schram.

“This is the only thing we do and we are very clear on our product. Our product is Buffalo Wings & Rings and we understand that we have two groups of customers — the franchisees and the end guest.”

Schram says they work equally hard to keep both customers happy.

“The franchises need to be profitable so we work to keep them profitable,” he says. “We conduct surveys to understand exactly why guests are coming to our restaurants and we have found that they are coming for a good experience and good value so we work hard to give them that.”

Variety and Value Typical guests at Buffalo Wings & Rings are somewhere in age from 20 to 50. They have kids and an annual income of about $50,000. They tend to own their homes in suburban or rural areas and have a strong interest in sports. Basically they are looking for an inexpensive meal close to home, where they can watch the game.

Buffalo Wings & Rings is a family restaurant with a sports theme. Patrons are surrounded by flat panel TVs tuned to sporting events, allowing them to watch the game while enjoying a meal. The typical restaurant incorporates red, yellow and green hues along with fun decorations like advertising signs, photos, sports equipment, tools and cookware as part of the decor. Here, upside down buckets serve as whimsical fixtures for dining room lighting.

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In response, Buffalo Wings & Rings courts the appetites of both adults and children with traditional and boneless Buffalo-style wings and hand-breaded chicken tenders. The menu also features a variety of half-pound burgers grilled over a natural gas flame and priced at $7.99; salads with and without chicken tenders, plus a variety of appetizers that give the natural gas fryers a daily workout and are priced from $4.99 for the homemade “Saratoga” Chips to $10.99 for the Stampede Sampler Platter that includes mozzarella sticks, potato skins, stuffed jalapeno poppers and onion rings, which, by the way are not the chain’s namesake “rings.” The rings in the name are curly French fries.

Buffalo Wings & Rings surround patrons with flat panel TVs tuned to sports events and most feature a full bar. Schram says the bar accounts for roughly 20 percent of a location’s sales, but it’s the food that matters, and he insists they are not a “sports bar.”

“More and more of our locations offer full bar service; that is becoming the business model so we are not in states where it is extremely difficult to get a liquor license,” Schram says. “And while a third of our space is bar, we are a restaurant that happens to serve alcohol. We are not a bar. If you want to go to a bar, that’s different. We don’t require our franchisees to be open until 2 a.m. because that will destroy their family life.”

Natural Gas Contributes to Quality “You don’t retain customers with beer,” Schram says. “It’s the quality of food that builds loyalty.”

And natural gas plays an important role in maintaining that quality.

Schram says company, CFO Nader Masadeh, has an extensive background in supply procurement and is in charge of selecting the variety of foodservice equipment used in the restaurants.

“By having him meet with suppliers we get more equipment for the money for our franchises,” Schram says.

And that equipment Masadeh chooses is fueled by natural gas.

“Cooking with natural gas is the most economical way to get the food to the customer,” Schram says.

“And with our fryers we use a system that recycles the oil. That’s very important.”

Recycling the oil means the hot oil is quickly filtered and returned to the well. This extends oil life and improves food quality.

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Philip Schram is President and CEO of Buffalo Wings & Rings.

He and partners Nader Masadeh, Executive Vice President/CFO and Haytham David, COO, took over the company in 2005 and grew it from six sites to more than 50.

“Also, when a fryer is not being used, the oil goes to a lower temperature, and then when we want to use it again, we need to increase it to a working temperature as quickly as possible,” Schram says.

“With our natural gas fryers we get that quick recovery with as little energy as possible. It’s very efficient.”

The fryers quickly cook the lightly breaded boneless wings to perfection, and then customers dip them in their choice of nine sauces ranging from mild to “attack” in hotness. Five boneless wings sell for $4.49; 10 for $7.99 and on up to 50 for $30.79.

In addition to two natural gas fryers, each approximately 1,200 square foot Buffalo Wings & Rings kitchen is equipped with a natural gas griddle and a two-burner hot plate, plus a natural gas vertical broiler used to cook meat for gyros.

Because man (or woman or child) cannot live on wings and burgers alone, when the three entrepreneurs took over Buffalo Wings & Rings in 2005, they joined forces with Greek Isles Gyros, a concept partner Haytham David had launched during his 30 years in the restaurant business. This created a

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These Buffalo-style wings, served with a choice of 9 different sauces, are the signature menu item at Buffalo Wings & Rings. But the fast-growing chain has a full menu that includes wraps, nachos, gyros, chicken tenders and juicy half-pound burgers grilled over a natural gas flame. “Cooking with natural gas is the most economical way to get the food to the customer,” says Buffalo Wings & Rings President and CEO Philip Schram.

co-branded concept of two tastes in one place. Greek Isles Gyros brought the option of the Mediterranean dining experience of seasoned beef and lamb stacked up and slowly roasted by a vertical natural gas rotisserie. Greek Isle Gyros are available now only at Buffalo Wings & Rings. An Original Gyro on a pita topped with onion and tomato served with cucumber sauce is 6.99; for a dollar more the Super Gyro contains 50 percent more meat.

Green and Economical Along with the cooking equipment at Buffalo Wings & Rings, the water heaters and HVAC units are also natural gas-fueled.

“We look for Energy Star certified equipment because it is efficient,” Schram says. “It will save our franchisees money on their utility bills, and in some locations, there is a tax incentive for the francisee for purchasing Energy Star equipment.”

But being energy-efficient goes beyond dollars and cents.

“I am a U.S. citizen but I come from France,” Schram says. “And sometimes I am embarrassed that

we aren’t as ‘green’ as they are in Europe; that we don’t recycle as much. But we have a (corporate) buyer who is working on a company-wide recycling program and some of our vendors have recycling initiatives to get more plastic recycled.

“I am pushing to recycle more and more,” he says.

“In fact, we met with people from Wing Zone to learn about how they recycle their cooking oil as fuel for their delivery car. I think that’s a very good idea. I would like to do that down the road, but we don’t do delivery right now.”

“There are also some restaurants that belong to a program where fryer oil is recycled; they put it in a big tank then someone picks it up and it is used to fuel buses. Some of our franchises are using that program where it’s available.”

Schram says people are starting to participate more and more in green initiatives, like adjusting their thermostats to a “reasonable temperature” for both guests and employees.

“That’s a good thing,” he says. “We try not to waste energy at our corporate office in Cincinnati. I am against waste.”

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The Costs and Benefits of Franchising The first 50 Buffalo Wings & Rings locations were all approximately 4,500 square feet with 160 seats. Some are stand-alone units and others are in strip malls. For the second 50, Schram says, the concept has been tweaked and the typical size has been reduced to 3,200 square feet. Some will continue to be stand alone units, while others will be what he calls “semi-detached” meaning they will share a building with a bank or retail concept that does not require nearly as much space in the parking lot as the restaurant.

“We needed to rebalance to be profitable,” Schram says. “With slightly less seating we were able to lower costs 10 to 11 percent for the franchisee. A slightly smaller unit translates to higher revenue per square foot.”

The franchising fee for a single Buffalo Wings & Rings restaurant is $30,000 and the estimated total investment needed to launch a new location ranges from $496,000 - $749,000 depending on location and costs. Weekly royalty fees are five percent of the restaurant’s net sales. The fees, Schram says, allow Buffalo Wings & Rings to offer support, provide ongoing training and constantly develop new products and marketing materials.

When someone buys a Buffalo Wings & Rings franchise, they are paying for the use of the name, the menu, national buying power on all products, equipment and furniture involved in the operation of the business, interior design specifications and architectural support, in-store point-of-sale materials and the support of the management team as well as ongoing product development.

team stays another two weeks to make sure everything is running smoothly.

Buffalo Wings & Rings utilizes technology in their training as much as possible. For example, trainers video tape employees as they practice new tasks. Then they can rewind and watch with the trainee and point out what they did right and wrong.

Some of the videos are even copied to disk to add to a training library.

Technology also allows corporate to keep their fingers on the pulse of the franchises. They use a point of sale system with a central database, which means all franchisees are on the same system via the Internet and corporate gets data on a daily basis.

“I love data mining,” Schram says. “We do profit and loss analysis on a weekly basis and customer analysis on a monthly basis. That way we can recognize both positive and negative trends. We speak with the restaurants on a weekly basis. We speak about their operations and what is good and what is not so good.”

He continues, “A good illustration of what we can do with data mining is how we crunched all the data from the existing 50 restaurants to optimize the next 50 and maximize profitability.”

In addition to training and constant communication with franchisees, Schram believes site selection is also a key factor to the success of a restaurant. Site criteria are provided to each new Buffalo Wings & Rings franchisee. Then, with the assistance of a qualified real estate agent, the

Committed to Training The franchise fee also pays for a thorough training program, which Schram says is one of the most important pieces of the entire Buffalo Wings & Rings operation.

He says a typical franchisee goes through three months of training which includes two weeks of business training, four weeks of field training and a month where the franchisee is working to hire key people who are then trained in other nearby Buffalo Wings & Rings locations.

A week before a new restaurant opens an “opening team” of about five employees from corporate works with all employees on the premises. Then the opening 14

Specified Gas Equipment 1 – Accurex Make-Up Air Unit for Hoods (if heated make-up air is used) 1 – A.O. Smith Hot Water Heater Model BTH-199 1 – Gyro Machine (Vertical Broiler) 2 – Henny Penny Fryers Model OFG -323 1 – Wolf Griddle Model ASA 48 1 – Wolf 12-inch Two Burner Hotplate Model CCT 12 HVAC Units (makes and models vary)

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franchisee identifies potential sites and a representative of the company reviews the sites and assists in selecting the locations.

Schram says one key piece of information gleaned from their customer data is that Buffalo Wings & Rings patrons do not like to drive long distances to dine out. This has become an important consideration in final site selection. The company prefers to locate the restaurants in areas that are not just commercial, but rather contain a mix of housing and businesses.

The Marketing Race If you take a glance at the Buffalo Wings & Rings web site, you’ll find pictures of two pretty large marketing tools: a hot air balloon and a racecar that are decorated with the company name and logo.

“The balloon was part of the original company,” Schram explains. “We felt it was not a very good marketing tool because it’s very expensive to fly — $1,000 for two hours ot tethering — and that’s just to put it vertical. We actually sold it to an individual who uses it for his personal hobby and we hire him when we want it.”

Sponsoring a car in the NASCAR Nationwide Series minor league races, on the other hand, has been very effective. The car can be seen racing on cable TV nationally on NASCAR’s SPEED channel 20 times a year.

“The demographic of people attending races and watching races on TV is exactly the customer in our restaurant,” Schram says. “For us to sponsor the race team is really good exposure.”

Other marketing efforts are local. “The franchisees work in the community,” Schram says. “They meet with the other businesses in the area, do door hangers in the residential areas, sponsor high school and little league teams. We recommend they spend an hour a day doing that kind of local marketing. It’s detrimental to business when franchisees don’t do that.”

Delegate for Success Schram understands that not all franchisees will be strong marketers. That’s why one of his mottos is “delegate, delegate, delegate.”

“A franchisee needs to be very good at marketing, and in the kitchen, and with staff training,” he says.

“But one person can’t be all those things. They just have to be good at leadership and delegation. No one can do everything.”

For example, he says, if a franchisee doesn’t like sports, they should hire a bartender who knows sports and can program the TVs. “To be successful you need to be very good at managing people,” Schram stresses again. “You cannot do it alone.”

He says he mainly looks for good managers when screening potential franchisees.

“Most of our franchisees already have a lot of management experience when they come to us,” Schram says.

The next stage in a franchisee’s career might be overseeing two units or more.

“We have eight ‘masters’ now who have three or four franchisees reporting to them,” Schram says.

“It’s like their own little company. We’re finding it’s a good system because they are in the field taking care of franchisees …really pampering them… more than we (at corporate) could do.”

After almost five years of growing at break-neck speed, it’s possible that the three partners could use some pampering too, however they show no signs of backing off from their mission to provide affordable, good honest food in a family-friendly atmosphere. In fact, Schram recalls when the current management took over Buffalo Wings & Rings, one of the first things they came up with was the chain’s motto: “Great Food. No Bull.” That back-to-basics approach seems to be exactly what both the company’s “customers” – the franchisees and guests – are looking for.

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Talking Turkey Turkey Breast with Apricot Stuffing Yield: 8 servings Bone-in turkey breast half Soft bread crumbs Apricots, dried, minced English walnuts, chopped and toasted Apple cider or juice Canola oil Rosemary, fresh, crushed Sweet honey mustard Cold water

2 to 3 lb.

11⁄2 cups 1 ⁄2 cup 1 ⁄4 cup 2 Tbsp.

1 Tbsp.

1 tsp.

1 Tbsp.

1 Tbsp.

Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket.

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Combine bread crumbs, apricots, nuts, apple cider, oil and rosemary. Spoon stuffing mixture into pocket. Securely close the opening with heavy cotton string.

Stir together mustard and water. Cover and set aside.

Place turkey, skin side up, on a rack in a shallow roasting pan.

Roast turkey half, uncovered, at 325°F in a conventional oven for about 45 minutes. Brush with the mustard glaze and continue to roast for an additional 30 to 40 minutes or until the internal temperature registers 170°F in the breast and 165°F in the stuffing.

Allow turkey to rest for 15 minutes before slicing.

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Turkey and Smoked Cheddar Croquettes with Smoked Tomato Sauce Yield: 14 servings Turkey Croquettes Unsalted butter Bacon grease Ground Turkey All-purpose flour Yellow onion, diced Garlic cloves, fresh, minced Half and half cream Thyme, fresh, chopped Red pepper, crushed Nutmeg, freshly grated Salt and freshly ground black pepper Cheddar cheese, smoked, grated Scallions, minced

1

⁄2 lb. ⁄4 cup 1 lb.

11⁄2 cups 1 ⁄2 cup 8 1 quart 1 tsp.

1 tsp.

1 ⁄8 tsp.

To taste 2 cups 1 cup 1

Melt butter and bacon grease together in large skillet.

Cook ground turkey until lightly browned. Whisk in the flour to make a roux. Cook for 3-4 minutes, continually stirring.

Stir in onion and garlic. Reduce heat and slowly stir in half and half. Cook until thickened. The mixture should be very thick at this point.

Fold in seasonings, cheese and scallions. Cover and let cool in the refrigerator until completely set.

Deep Frying All purpose flour Salt and freshly ground black pepper Eggs, beaten Japanese panko breadcrumbs Oil for frying

2 cups To taste 12 large 4 cups As needed

After the turkey mixture is set, mix together flour, salt and pepper in a mixing bowl.

In a separate bowl, combine beaten eggs, 2 tablespoons cold water and salt and pepper.

In a third bowl, combine Japanese breadcrumbs and salt and pepper.

Scoop out a small ball of the turkey mixture and roll into desired shape. Dip the ball in the flour mixture, then the egg wash and finally the breadcrumbs.

Deep fry at 365°F until the internal temperature reaches 165°F and croquettes are lightly golden.

Smoked Tomato Sauce Red tomatoes, very ripe Yellow onion Tomato paste Lemon (juice only) Basil, fresh, chopped Extra virgin olive oil Red pepper, crushed

12 medium 2 small 2 Tbsp.

2 1 Tbsp.

4 Tbsp.

1 tsp.

Smoke tomatoes and onion over hickory and mesquite wood.

Puree tomatoes and onions in blender with basil, tomato paste and lemon juice.

Once pureed, slowly stream in the extra virgin olive oil.

Strain through a course strainer and add the crushed red pepper.

Season to taste with salt and black pepper and additional lemon juice if needed.

Service Serve 4 small croquettes per portion. Spoon the Smoked Tomato Sauce in the center of the plate and stack the croquettes in a pyramid on top of the sauce.

Executive Chef Dean Dupuis South City Kitchen Atlanta, GA

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17

Cover Recipe Southwestern Stuffed Turkey Roulades

Sautéed Turkey Medallions with Cumberland Sauce

Yield: 8 servings

Yield: 10 servings

Sun-dried tomatoes (not packed in oil) Boiling water Oregano, dried Salt Cumin, ground Coriander, ground Crushed red pepper flakes Carrots, 1⁄4-inch dice Mushrooms, finely chopped Onion, chopped Green pepper, seeded and diced Garlic clove, minced Olive oil Frozen whole kernal corn, thawed Dry bread crumbs Lime peel/zest, grated Turkey breast half (2 lbs.), bonelesss, skinless

1

⁄3 cup ⁄3 cup 11⁄2 tsp.

1 tsp.

3 ⁄4 tsp.

1 ⁄2 tsp.

1 ⁄4 tsp.

1 ⁄2 cup 1 ⁄2 cup 1 small 1 small 1 large 1 Tbsp.

1 cup 1 ⁄2 cup 11⁄2 tsp.

2

1

Place tomatoes in a small bowl and cover with boiling water. Cover and let stand for five minutes. Drain, reserving 3 tablespoons liquid and set aside.

Meanwhile, combine seasonings in a small bowl.

In a large skillet, sauté tomatoes, onion, green pepper, carrots, mushrooms and garlic in oil until tender. Stir in corn and 2 teaspoons seasonings; remove from the heat. Stir in bread crumbs and reserved tomato liquid. Add lime peel to remaining seasonings and set side.

Cover turkey with plastic wrap. Using the flat side of a meat mallet, flatten the breast to 1⁄2-inch thickness; remove plastic. Sprinkle turkey with half the limeseasoning mixture. Spread vegetable mixture to within 1-inch. of edges.

Roll up jelly-roll style, starting with a short side. Tie with kitchen string. Sprinkle with remaining limeseasoning mixture. Place on a rack in a shallow roasting pan. Cover loosely with foil.

Roast in a preheated 350°F oven for one hour.

Uncover and roast 15 - 30 minutes longer or until the internal temperature registers 165 to 170 °F, basting occasionally with pan drippings.

Let stand for 15 minutes before slicing.

18

Cumberland Sauce Unsalted butter 3 oz.

Red currant jelly 10 oz.

Ruby port wine 10 oz.

Dijon mustard 11⁄2 Tbsp.

Lemon juice, freshly squeezed 1 Tbsp.

1 ⁄4 tsp.

Cayenne pepper Cornstarch 2 Tbsp.

1 ⁄3 cup Cold water Salt and white pepper To taste In a saucepan over medium-high heat, mix butter, jelly, port wine, mustard, lemon juice, and cayenne pepper until jelly is melted.

In a small bowl, combine cornstarch and water.

Stir into jelly mixture, bring sauce to a boil and simmer for four minutes. Reduce heat, season to taste, and keep warm. Hold for service.

Turkey Medallions Turkey Tenderloins 4 lbs.

Unsalted butter 3 Tbsp.+ 1 tsp.

Cut tenderloins into medallions, about 11⁄2 oz. each.

Slightly pound medallions between two pieces of parchment paper until fairly thin.

To Prepare: Heat 1 tsp. butter in sauté pan over medium heat. Sauté medallions two minutes per side. Oven finish in a 350°F conventional oven for about five minutes or until 165°F internal temperature is reached.

Spoon a thin layer of Cumberland Sauce onto bottom of plate. Fan out four medallions on top of sauce. Ribbon with 11⁄2 oz. of Cumberland Sauce down center of medallions.

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Are Your Gift Cards Ready?

by TJ Schier

It may seem early, but the holidays are quickly approaching. Now is the time to make certain you have a good supply of attractive gift certificates or gift cards on hand and to start training your staff on ways to promote them. Typically, over 50 percent of gift certificate sales are in the months of November and December.

What can you do to increase sales of your gift cards this year?

• Run a contest. Have employees earn points for each certificate sold. For example, if they sell a $10 card, they earn 10 points. If they sell a $25 card, they earn 25 points. The more they sell, the more they earn! They can save points for prizes at the end of the contest. Have a grand prize for the person who sells the most and then have other prize levels.

• Go to your neighbors. Contact local businesses around your restaurant. Suggest your gift cards as rewards for their employees and offer a discount for large orders. Don't forget to ask if they need catering services or reservations for a holiday party!

• Advertise. Have table tents, ceiling hangars or staff buttons to promote your gift cards. Also, offer a reward for the purchaser: e.g. if they buy $100 in gift certificates, they get a free $10 card for themselves.

• Talk it up. Teach your staff how to sell the cards. “Would you like a gift card?” is lame. Instead, offer a choice of two… “Our cards are available in $10 or $25 and all are beautifully wrapped. Which would you prefer?”

Selling gift cards is a win-win proposition. You get the money up front and you often bring in new customers you can convert into repeat customers.

Most cards are redeemed quickly so be ready for the influx of cards after the holidays…it can help boost the winter months when business tends to slow down a bit. It’s never too early to plan for success.

The ideas in this feature are from Service That Sells.

20

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Specification Operation Maintenance Energy Saving

HELP

Your Source for Cooking Equipment Solutions!

Gas Combination Oven-Steamers Are Versatile, High Performance Cooking Machines!

by Russell L. Bean, CFSP

ALTO-SHAAM Combitherm

When shopping for cooking equipment that is versatile, has plenty of production capacity, produces quality results across a broad spectrum of menu items, can utilize kitchen space more efficiently and reduce energy costs — look no further than the latest generation of natural gas-fired combination oven-steamers.

While initially promoted for their multifunction cooking capabilities, today most combi ovens are purchased for their cooking performance. Spirited competition between European and North American manufacturers has spurred the development of the industry’s most sophisticated control systems, plus some clever ways to address compartment cleaning and the water-related issues that impact most steam producing equipment.

SOME Combi Cooking Applications

BLODGETT BCX Series Combi

CLEVELAND RANGE Convotherm

Combi ovens employ two energy-efficient heat transfer methods to cook and reheat foods: fan forced convection hot air and pressureless steam. They provide three different cooking modes that enable it to operate as a convection oven, atmospheric convection steamer, or in the namesake combination — or combi — mode. In the combination mode, hot air and atmospheric steam are supplied to the cavity simultaneously, effectively superheating the steam which increases heat transfer and reduces cook times.

In the convection mode, dry heat provides maximum browning and is used for baking and some broiling applications: preparing pizza, cookies, sheet cakes, etc. Like convection ovens, most combis have two-speed fans, so a lower speed can be used in the early bake stages for delicate foods such as meringue pies.

Many combi ovens have a top end temperature of 500-575°F, in both the (dry heat) convection and combi cook modes. At these temperatures, oven

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21

racks or special broiling pans can impart sear marks when used for broiling foods. This mode is also used for melting cheese and finish browning precooked product.

In the steam mode, combination ovens can cook fresh or frozen vegetables and seafood, plus pasta, rice, hard-cooked or scrambled eggs and hot dogs.

The steam mode is also used for some thawing, delicate poaching and reheating precooked products that benefit from a moist environment. Combis perform well as a steamer, with lots of power, plus a high-speed blower to increase steam velocity and ensure even pan-to-pan cooking.

The combi mode provides the real performance payoff and is typically the most commonly used cooking mode. Combining hot air with steam superheated above 212°F provides a number of benefits. Meats can be prepared faster and at a lower roasting temperature. Cooking at lower temperatures in a steam-rich environment delivers higher yields per pound of raw product, helps tenderize lesser meat cuts and delivers juicy product with nice eye appeal.

The combi mode is also used for many baking applications including: croissants, craft breads, rolls and even bagels. Baked goods with a crusty, smooth or hard finish are all good candidates for the combination mode. Finished products come out fluffy and light, with a golden brown crust. The combination mode is also used for rethermalization of cook-chill and vendor prepared foods and can be used at lower temperatures for sous vide cooking of vacuum packaged raw product.

Multi-Mode Cooking

DOYON JAOP10G Oven/Proofer

22

Microprocessors, meat probes and advanced control technologies have added to those original three cooking modes. Many current generation combi ovens can measure and control relative humidity inside the cooking compartment. This capability allows some models to offer: bakery dough proofing capability; low temperature steaming or poaching at temperatures below 212°F; and preset, food-safe rethermalization settings. The addition of a meat probe (optional on some models, standard on others) allows operators to cook to a preset internal product temperature and slow-cook then hold foods overnight. Even the meat probes are more sophisticated, with some sensing temperature at five or six points along the probe’s length.

Many combi models can automatically shift between modes to further refine the cooking process and improve product results. For example, an operator could set their oven to slow-cook meats in the combi mode to maximize tenderness and flavor; then shift to a high temperature in convection mode for finish browning; followed by automatic holding at 165°F.

SOME Gas Combi Features to Consider Gas combination oven-steamers are designed for heavy use in busy commercial kitchens, with stainless steel water-tight interiors and sleek stainless exteriors. The cabinets are well insulated to retain heat, improve energy efficiency and reduce kitchen heat gain. Control panels on some models are water resistant and others are fan cooled, to protect them from the heat.

ELECTROLUX PROFESSIONAL N.A. air-o-steam®

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ELOMA Genius T Broilerless Combination Ovens

Specification

HELP

S.o.m.e. Tips When Specifying Combi Ovens:

• When evaluating combination oven pan capacity, remember that pan racks are typically positioned every other rack position, with 3 to 4 inches of clearance between racks. All roll-ins and some smaller models have a removable rack system for loading pans; others are similar to convection ovens with side-mounted pan supports for wire racks.

• Some half- and full -size combis can be stacked for twice the cooking capacity in the same space and allowing independent operation of each oven. Other manufacturers increase compartment height to deliver more pan capacity. Some offer both.

• Most manufacturers offer multiple control package options, from basic to sophisticated programmable and preprogrammed cooking systems. If your combi product list is short and simple, go with simple controls.

• Some manufacturers can stack a combi oven with a convection oven or counter-model steamer, for more versatility and space savings.

• Keep in mind that all combi ovens require water and drain connections. Most require a free-venting (not hard piped) drain connection to avoid water dams and a buildup of pressure in the compartment.

• Have your water tested to determine hardness, pH and dissolved mineral content. Specify a suitable water treatment system to ensure delivery of water that meets or exceeds minimum water quality standards listed by the manufacturer.

• See the 31st Foodservice Gas Equipment Catalog for one-stop source information on gas combi manufacturers, models and sizes available.

Doors & Closing Systems — Combi ovens have a single door that typically has a large, tempered glass compartment viewing window. Most have double pane glass and some have a hinged inner door panel that can be opened for easy cleaning between the two glass panels. Solid doors are available from some manufacturers for the corrections market and other high abuse situations. Handle and latch design varies by manufacturer, with some offering a two-stage

GROEN Tri-Res20 Triple Mode Cooking System

HENNY PENNY SmartCombi™ Combi-Steam Ovens

release, which allows steam to vent up and away from employees, before the door can be fully opened.

Steam Generation Systems — How gas combination ovens generate steam is a key difference among category competitors.

Fundamentally, steam can be produced by an integrated gas-heated steam generator located behind, beside, or below the cooking compartment;

RATIONAL USA SelfCooking Center®

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23

Operation

HELP

s.O.m.e. Tips When Operating Combi Ovens:

• Train employees on the safe use and cleaning of your combi ovens.

• Steam can cause serious burns. Avoid contact with steam when opening doors.

• Use oven mitts with forearm protection to load and remove pans from hot oven compartments.

• When first starting with a combi oven, reduce your recipe cooking temperature and/or time from conventional oven settings. Combination ovens will cook faster in the combi mode.

• Test cook key menu items to determine optimum combination oven settings and write them down or program controls accordingly.

• Combi manufacturers and their representatives often have demo kitchens to test recipes. Some stage regional cooking schools to demonstrate oven performance. Take advantage of these opportunities to work with these ovens.

or water can be sprayed onto a hot surface near the unit’s blower wheel or heat exchanger. This water vaporizes into steam on contact with the hot surface.

The “boilerless” combis may require less deliming and have fewer water-related issues, but may not produce as much dry steam as models equipped with separate steam generators and gas burner systems.

Burners & Blowers — Gas combination ovens have burner systems that start at 45,000 BTU/hr. for half-size models and go up to 443,000 BTUs on the largest roll-in ovens. Most combis with steam generators have separate burner systems for compartment heating and steam generation. One manufacturer has a forced air combustion system with a single burner that provides both compartment and steam generator heat.

Combis are equipped with various types of blower systems to circulate hot air and steam evenly and efficiently. Most are designed with a single blower that is mounted in the rear or side of the cooking compartment. Some have two-speed blowers and some manufacturers offer variable speed control in more advanced models.

Pan Racks & Supports — Many European designed combis use a removable pan rack frame system with ‘C’ channels that can support either pans or accept wire racks for supporting smaller pans or individual plates. Other manufacturers use convection oven-style wire pan racks that slide on to

24

(compartment) side-mounted pan rack supports.

While pan frame/rack systems take up more space, they do allow use of transport dollies and multiple racks for staging and quick loading and unloading.

SOME Sizing & Capacity Information Gas combination ovens are available in three general sizes: half-size, full-size (standard) and roll-in models. Half-size units are built to accommodate steamer pans (12" x 20") and half-size bake or sheet pans (18" x 13" x 1"). Depending on brand and model, oven cavities will handle up to 10 steamer pans or 10 half-size bake pans.

Full-size models feature larger cooking compartments and provide greater production capabilities; with oven cavities that accommodate up to 24 full-size steamer pans or 12 full-size (18" x 26" x 1") bake or sheet pans. If kitchen space is tight, some half-size and full-size models can be stacked to double production capacity, without taking up additional floor or hood space. Stacking will also enhance production flexibility. For example, you could roast meats in one cavity while steaming vegetables in the other. Some full-size models can be stacked with a new or existing gas convection oven.

Combi ovens are typically a little wider than corresponding capacity convection ovens. But if specified to replace both a convection oven and

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steamer, there will be a net reduction in total hood space requirements.

SOME Combis do Cook-Chill Roll-in combination ovens are designed for the highest volume operators. They feature oven cavities that accommodate up to 40 steamer pans or 20 fullsize bake pans. High capacity roll-ins are a good choice for larger educational facilities, hospitals, theme parks, hotels, banquet kitchens and correctional institutions. Roll-ins are also used in cook-chill central commissaries, where they are paired with a roll-in blast chiller to provide a cookchill system capable of providing up to 5 days of safe refrigerated product shelf life. Combi ovens and blast chillers make a potent and productive combination.

All roll-in combis use product transport carts that are loaded and then rolled into the oven for cooking.

Extra carts (if ordered) can be staged, loaded and rolled in and out of refrigerated storage as needed.

When foods are ready to be rethermalized, they are rolled back into the combi oven and reheated prior to serving. Their ability to reheat without drying out product makes them ideal for both cook-chill production systems and large banquet use.

Maintenance

HELP

SOME Advanced Control Systems Combi ovens entered the North American marketplace with fairly advanced control technology designed to harness the performance of both dry heat and steam. Since then, manufacturers have used process controller (PC) technology and delivered several generations of new and improved control systems. Most now offer two or three levels of control sophistication, to satisfy the needs and comfort level of different user groups.

Most offer a base-level control package with mode selection, time and temperature controls and maybe some oven status and warning lights (LED/LCDs). Some even offer the comfort and familiarity of knob-set time and temperature. Most, however, use solid-state touch pad entry. More advanced control packages may include the temperature probe and second low-temperature thermostat control, plus the ability to preset and store 50 or more multistep cook settings.

Some manufacturers have developed and programmed cooking instructions for hundreds of different food categories or items into advanced control systems. Due to the growing sophistication of these preprogrammed recipe options, some

s.o.M.e. Tips for Maintaining Combi Ovens:

• Clean oven(s) compartments daily to avoid burnt-on grease buildup, especially when roasting meats.

• Check door gaskets regularly to ensure they make a tight seal. Have them replaced if they show signs of wear or leak any steam when closed.

• Provide the unit with water that meets the manufacturer’s minimum water quality standards.

• If a water softener, filter or other system is used to treat the incoming water supply, regularly refill with salt and/or change cartridges per manufacturer’s guidelines to ensure the water continues to meet quality standards.

• If the unit has a boiler or steam generator, delime it on a regular basis per manufacturer’s recommendations.

(Some units provide an early warning of scale buildup. Some models offer semi-automated systems for cleaning the cooking compartment and deliming the steam system.)

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25

manufacturers have added larger LED displays that use simple food group touch-screen icons and provide operator text prompts, to ask them what they want to cook and how they want it prepared.

SOME Help Coming Clean & Staying Healthy Advanced control systems (plus some attachments) have also been harnessed to help with cooking compartment cleaning and to address scale problems and service issues that dog steam generating equipment. Most models offer a deliming or scale buildup warning system that lets operators know that steam generator deliming is needed or past due. Some provide a preprogrammed deliming cycle, deliming ports or even pumps and bottles designed to hold and deliver cleaning chemicals to the steam generator. In spite of all these deliming aids, most manufacturers recommend use of treated water in their combis and a preventative maintenance program of regular steam generator cleaning.

Many models provide a water spray hose (sometimes an option) to assist with cavity degreasing and cleaning, a preprogrammed degreasing cycle (that uses the combi’s steam capability to aid this process) and liquid degreasers.

Some manufacturers even provide a built-in rotary spray-arm or an attachment that automatically sprays

Energy

HELP

cleaner and rinse water inside the cooking compartment. Cavity cleaning is most often needed when the combi is used for roasting meats.

SOME Great Reasons to Choose Gas Most foodservice operators prefer gas combi ovens, especially in full-size and roll-in models. Gas models deliver substantial energy cost savings when compared to electric models of similar capacity and product output. Gas models are also less subject to water related breakdown than electric steam generator models with submerged heating elements.

Gas ovens also offer some installation advantages. In most commercial kitchens, significant gas load can be installed without the need to increase the size of the gas supply line. A typical gas oven installation only requires a shutoff valve, approved gas appliance connector and a lower power 120-volt electrical power connection for the blower motor, electronic ignition and controls. Costly electrical panel upgrades and 208/240/480-volt power connections are not required, when installing a natural gas oven.

Gas combination ovens are available from North American and European Manufacturers (with U.S. operations), in an impressive array of models and configurations. Gas-heated models offer a significant energy Demand Side Management (DSM) alternative for both operators and their local electric utility.

s.o.m.E. Energy Saving Combi Oven Tips:

• Limit oven preheat time. Check manufacturer recommendations or watch the actual compartment temperature readout on solid state models, if so equipped.

• Cooking at lower temperatures can improve recipe results, increase yields, and save energy. You can often reduce time, temperature or both, when cooking in the combi mode.

• Don’t open the door to check cooking process. You dump most of the heat and extend cook times. Look through the viewing window or trust pre-tested cook times and temperatures.

• When practical, cook full loads or multiproduct batches to reduce energy costs per portion served. (Obviously, this needs to be balanced against order demand, a product’s ability to hold and the cost of potential food waste.)

• When not needed, turn the oven off.

• If equipped for cook-and-hold, slow-cook meats overnight at low temperatures.

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S.O.M.E. HELP with Gas Combination Ovens Manufacturer

Telephone

Website

Alto-Shaam

800/558-8744

altoshaam.com

Blodgett

800/331-5843

blodgett.com

Cleveland Range

800/338-2204

clevelandrange.com

Doyon Equipment

800/463-4273

doyon.qc.ca

Electrolux

866/449-4200

electroluxusa.com

Eloma

866/673-7937

elomausa.com

Groen Henny Penny

888/994-7636 800/417-8417

unifiedbrands.net hennypenny.com

Rational USA

888/320-7274

rational-usa.com

Co mb Ov inati en on s

Cooking for Profit Manufacturer Source Guide

• • • • • • • • •

Companies listed are featured in the 2009 Foodservice Gas Equipment Catalog. To get your copy, contact your local gas utility or call 920-923-3700

GFEN Member

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27

Ask the Master Chef

by Leopold K. Schaeli, CMC

Foods From

Tuscany T

he Tuscany region of Italy is comprised of 10 provinces stretching from the foothills of the Appennines to the Arno Valley: Arezzo, Grosseto, Livorno, Lucca, Massa Carrara, Pistoia, Prato, Siena, and perhaps the names most familiar to westerners, Firenze (Florence) and Pisa. A look at the Tuscan countryside reveals some of the key ingredients used in the regional cuisine. The hilly land is lush with chestnut trees, olive trees that provide the region’s highly prized green olive oil, and grape vines that produce the popular Chianti that is a perfect partner for Tuscan dishes. The scenic coastline offers up a bounty of seafood.

Among the produce of some importance are white truffles, and wild asparagus, artichokes and peas. Fagioli bianchi, the white beans Catherine de Medici took with her to France on the occasion of her marriage to King Henry II, turn up in many dishes including the famous Minestrone and other hearty soups. Gardens of aromatic rosemary, sage and thyme contribute these staples to the Tuscan pantry.

Many of the meat dishes on a Tuscan menu contain pork, lamb or wild game. Duck, rabbit, and

28

wild boar are popular, as is tripe. Tuscan markets are lavish with regional specialties such as prosciutto ham, soprasseta (a hard, aged sausage) and pecorino cheese made from sheeps' milk.

Tuscan cooking is simple, seasonal, and sensational, best enjoyed with pasta, bread and wine.

Buon Appetito!

Pesto with Pine Nuts Basil leaves, fresh Garlic cloves Pine nuts Parmesan cheese, freshly grated Virgin olive oil Black pepper, freshly ground

3 cups 6 21â „2 cups 3 cups 12 oz.

1 tsp.

Rinse basil leaves lightly, pat dry and strip the stalks. Place leaves in a food processor and add garlic; puree and gradually add the pine nuts and cheese, then add the olive oil in a slow stream; add black pepper. You should have a smooth, thick, green paste.

Great served over the hot gnocchi (see recipe next page) or your favorite hot pasta.

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Gnocchi di Patate, con Pesto Yield: 8 servings 1

Potatoes, peeled and diced ⁄2 inch Butter, divided All-purpose flour Eggs, well beaten Salt Black pepper, ground Pecorino or Parmesan cheese

4 lbs.

4 Tbsp.

4 cups 4 2 tsp.

1 ⁄2 tsp.

To taste

Preheat oven to 350°F. Boil potatoes in lightly salted water for about 20 minutes or until tender; drain the water and mash the potatoes until very smooth; add butter.

Gradually work in the flour, add beaten eggs and seasoning, mix thoroughly, using floured hands.

On a pastry board, roll dough into finger-size rolls and cut into one-inch pieces. Fill a large saucepan with hot water, heat to a boil, drop in the gnocchi one by one and simmer for 3-4 minutes.

Remove with a slotted spoon as they rise to the surface and place in a heated, buttered, ovenproof casserole. Dot with butter and place in oven until butter is melted.

Serve with pesto sauce (or sauce of your choice) and sprinkle with pecorino cheese or parmesan.

Panzanella Bread Salad

Spaghetti alla Bolognese

Yield: 8 servings

Yield: 8 servings

Italian bread, stale and diced Tomatoes, peeled and chopped Cucumbers, peeled, seeded and coarsely diced Red and green bell peppers, seeded, cut in julienne Red onions, thinly sliced Capers, finely chopped Garlic cloves, finely chopped Italian parsley, flat leaves, chopped Extra virgin olive oil Balsamic white vinegar Basil leaves, fresh, for garnish Salt and pepper

1 lb.

4 large 2 1 each 2 large 1 Tbsp.

4 4 Tbsp.

1 cup 1 ⁄2 cup 8 To taste

Place the bread in a large bowl, add just enough cold water to soften and set aside.

Squeeze the bread as dry as possible and put in a large salad bowl, add tomatoes, cucumbers, bell peppers, red onions, capers, basil, garlic and parsley.

Whisk together oil and vinegar with salt and pepper; pour over the vegetables, mix well, and let marinate for about one hour. Garnish with fresh basil.

Note: Bread is treated with respect in Italy and most towns produce their own varieties. Tuscany in particular, boasts many kinds of bread, mostly unsalted. The lack of salt helps the bread to stay fresh longer, but even stale bread never goes to waste.

This delicious, fresh tasting salad is perfect as a light meal or as an accompaniment to grilled meat.

Olive oil, divided Onions, finely chopped Bacon, cut into julienne Carrots, chopped fine Celery stalks, chopped fine Garlic cloves, chopped fine Lean ground beef Chicken liver, cleaned and chopped Tomato paste or puree Bay leaves Thyme Dry white wine Beef stock Spaghetti Parmesan cheese, grated Salt and pepper

1

⁄2 cup 2 1arge 6 slices 2 2 4 1 lb.

4 oz.

2 Tbsp.

2 2 sprigs l cup 2 cups 24 oz.

1 ⁄2 cup To taste

Heat olive oil in a large skillet, add bacon, onions and garlic, cook until soft. Add carrots, celery, salt and pepper to taste, brown lightly. Add ground beef and chicken liver, season well. Add tomato paste, bay leaves and thyme, mix well. Add white wine and stock and simmer for 45 minutes.

Remove the herbs and check for taste.

Meanwhile cook the spaghetti in salted water about 15 minutes or al dente; drain well, add some olive oil and mix well. Spoon bolognese over spaghetti and sprinkle generously with grated parmesan cheese.

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29

Focaccia Bread (Flat Italian Bread)

Tuscan White Bean Soup

Yield: 6 - 8 servings

Yield: 10 - 12 servings

Active dry yeast Warm water, 100 - 115°F Olive oil, divided All-purpose flour Salt Coarse sea salt

1

⁄2 oz.

11⁄2 cups 1 ⁄2 cup 4 cups 1 tsp.

1 Tbsp.

Preheat oven to 400°F. Mix yeast with warm water, allow to stand for 1015 minutes. Add 2 Tbsp. of olive oil and stir to blend.

Sift flour and salt into a mixing bowl, gradually add the yeast mixture, mix well (if the dough seems too dry add a little more water). The dough should feel rather sticky.

Turn dough onto a floured board and knead for about 8 minutes or until the dough is smooth and elastic when pressed.

Lightly oil a mixing bowl and put the dough in, cover lightly with a towel and leave to rise until doubled in bulk, about one hour, depending on the temperature of the room.

Turn the dough onto a lightly floured board, divide in two and shape into balls. Gently roll each into an oval or rectangle with rounded ends. Place on baking sheets, press your fingertips all over the surface to make small indentations. Now add the remaining olive oil to generously cover the surface, sprinkle with coarse sea salt. Bake for about 10 minutes at 400°F, then reduce heat to 350°F and bake for another 10 minutes or until golden-brown.

Let cool on a wire rack.

Pancetta, cut into 1-inch cubes Cannelini beans, soaked overnight, drained Onions, 1⁄4 inch dice Garlic cloves, chopped fine Bay leaves Extra virgin olive oil Carrots, 1⁄4 inch dice Celery stalks, 1⁄4 inch dice Leeks, white and green, 1⁄4 inch dice Tomatoes, peeled and diced Rosemary sprig, fresh Chicken stock Salt and pepper

30

8 2 medium

10 oz.

6 1

⁄2 cup 11⁄2 cups 1 cup 15 oz.

2 tsp. each 1 ⁄2 lb.

To taste As needed

⁄2 lb.

1 lb.

2 large 6 2 1 ⁄2 cup 2 2 2 2 cups 1 12 cups To taste

Cook pancetta in a large stock pot just until golden.

Add chicken stock and cook the beans until almost tender, about one hour.

Cook onions, garlic, carrots, celery and leeks in olive oil until soft and add to the cooked beans, add tomatoes, rosemary sprig and bay leaves, simmer for 30 minutes longer. Season with salt and pepper.

Check for taste.

Remove bay leaves and rosemary sprig and discard. Serve with fresh foccacia bread.

This is a hearty meal soup. If cannelini beans are not available, use great northern white beans.

Chicken Cacciatore — Hunter Style with Portobello Mushrooms Boneless chicken breasts Onions, chopped 1⁄4 inch Portobello mushroom caps, cleaned and cut 3⁄4 in dice, remove the black inside first Garlic cloves, chopped fine All-purpose flour, seasoned, for dredging Red chianti wine Chicken stock Tomatoes, diced Thyme and sage, fresh Parmesan cheese rind Salt and pepper Olive oil

1

Yield: 8 servings

Preheat oven to 300°F. Season chicken breasts with salt and pepper, dredge in flour, shake off excess. Heat oil in a large dutch oven, add the chicken breasts, skin side down, cook until the skin is crisp, then turn over and cook to golden-brown; remove the chicken breasts to a platter.

Add onions, garlic and portobello mushrooms to the dutch oven and sauté until tender; add thyme leaves and sage. Add chianti wine and return chicken to the dutch oven; add chicken stock and tomatoes and simmer with the parmesan cheese rind. Cover and place the pot in the heated oven for about 1⁄2 hour.

Check the seasoning and discard the cheese rind.

Serve hot out of the pot on the table.

COOKING FOR PROFIT comes to you compliments of your gas energy provider/October 15, 2009

COOKING FOR PROFIT P.O. BOX 267 Fond du Lac, WI 54936-0267 CHANGE SERVICE REQUESTED

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How to Cook Everything 2,000 Simple Recipes for Great Food

by Mark Bittman Hardcover, 1056 pages Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.

Mr. Boston: Official Bartender's Guide

by Mr. Boston, Anthony Giglio Hardcover, 312 pages America's favorite drink-mixing guide since 1935, Mr. Boston: Official Bartender's Guide has been the resource of choice for generations of professionals and amateurs alike. Now this classic is better than ever, with updated information, 200 new drink recipes, and new photography.

$14.95

$35.00 200 Best Panini Recipes

WineWise The Culinary Institute of America (CIA) Hardcover, 368 pages WineWise is a must-have for anyone seeking the knowledge and confidence to select and enjoy great wines. It will give readers a basic introduction to wine: how to select different varieties and identify their flavors, how to read wine labels, and how to identify grapes from wine-growing regions all over the world. The interior features hundreds of four-color photos.

by Tiffany Collins More than 200 recipes fill the pages of this book dedicated to tansforming the humble sandwich into something specatacular. Take ordinary ngredients, combine them in inventive ways, and easily grill them on a panini press or maker for a crunchy crusted hot sandwich that cant’t be beat.

$24.95

$29.95

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Cooking for Profit, Merchandise Department P.O. Box 267, Fond du Lac, WI 54936-0267

10/09