• VO LU ME I •
A Collection of Recipes by Chefs’ for Chefs. 1
OUR STORY In 1956 following the Korean War, two Cypriot cousins, once immigrants, now Veterans, returned to New York City and
joined forces. The Veterans’ Butter and Egg Company was soon founded in a small warehouse on Greenwich Street.
Peter Pappas, an original partner, found immediate success
with the company that provided butter, eggs and cheese to many of New York City’s restaurants.
Peter had two sons, Christopher & John, who grew up in the
business, helping after school and during summer vacations. After college, Chris was recruited to play basketball in
Europe professionally. This experience enabled Chris to
discover many of Europe’s culinary splendors. Inspired by
his experience, Chris sensed a real business opportunity in
providing unique foods & superior ingredients to chefs back at home. Upon his return to the United States, he recruited his brother John, & together they transformed Veterans’
Butter and Egg Company into Dairyland USA, with hopes
of becoming a major distributor. Throughout the following 35 years, Chris & John led the company through major
expansion & development to become The Chefs’ Warehouse.
WHO WE ARE The Chefs’ Warehouse is a family-operated specialty food
distributor purveying the world’s best ingredients for over 35
years. Our culinary experts are dedicated to supporting chef’s every need with unparalleled service and support. Located in major metropolitan areas across the United States and Can-
ada, we are focused on serving the finest restaurants, hotels, caterers, gourmet stores, and more. 2
3
4
TABLE OF CONTENTS Appetizers 6
GOAT CHEESE, FIG, & HAM BRIOCHE SANDWICH 67
EDIBLE GOLD & SILVER 8
INSIDE OUT CHICKEN AVOCADO & SRIRACHA GRILLED CHEESE 68
XW SHRIMP AGUACHILE 10
RHAPSODY IN BLUE - SALTY SWEET BLUE CHEESE PIZZA 70
SALAMI PAIRING GUIDE 12
SUPER CHORIZO CON PAPA 72
ROASTED BRUSSELS SPROUTS & APPLEWOOD SMOKED BACON 14
YELLOWFIN TUNA TOSTADA 74
TEX-MEX COBB SALAD 16 BUILDING A CHEESE & CHARCUTERIE BOARD 18 CHEDDAR SPICED FRICOS 20 EGGPLANT DIP 22 PETIT BASQUE, FIG, PEACH, ALMOND, & PIMENTON CHEESE PLATE 24
PAN SEARED CHILEAN SEA BASS WITH LEMON BUTTER SAUCE 76 GRILLED OCTOPUS WITH PARMENTIER DRESSED WITH WHITE TRUFFLE OLIVE OIL 78 FIG BBQ CHICKEN 80 FIG & CHILI GLAZED PORK CHOPS 81 ASIAN NOODLE BOWL WITH CHICKEN & BEEF SKEWERS 82
RUSTIC ITALIAN CIABATTA 26
MONTANARA PIZZA 84
INVOLTINI DI ZUCCHINI CON BURRATA/STRACCIATELLA 28
EGGS BENEDICT WITH JAVA CRAB MEAT 86
WALNUT CHAMPAGNE VINEGAR COLESLAW 30
WARM GARLIC DRIZZLE 88
CUBAN APPETIZER BOARD (ENTREMESES CUBANOS) 32
SANTA MARIA BANH MI 89
FAJITA QUINOA BOWL WITH CILANTRO LIME DRESSING 34 ORIGINAL BLUE & BUTTERNUT CROSTINI WITH ROSEMARY & WALNUTS 36 CALAMARI “FRITTI” 38 ROASTED HEIRLOOM TOMATO SOUP WITH GOAT CHEESE 40 TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER 41 POKE BOWL 42 SLOW ROASTED TOMATO FLATBREAD 44
Entrées 46 HOW TO GRILL THE PERFECT STEAK 48 LENTILS SALAD WITH EXTRA VIRGIN OLIVE OIL, FETA, & SPINACH 50 RYE & CEREAL HALF-BAGUETTES WITH GRAVLAX SALMON 52 GUACAMOLE BURGER (PLANT BASED) 54 MEZZI RIGATONI CARBONARA 56 POLENTA WITH TALEGGIO, CRUCOLO, & PROSCIUTTO 58 COTIJA PEPITA, PESTO, & CACTUS FALL PASTA 60 PARMA RISOTTO 62
Desserts 90 MADELEINE TIRAMISU 92 BREAD PUDDING 93 TRIPLE CHOCOLATE COOKIES 94 PISTACHIO & HAZELNUT CREAM PUFF 96 GLUTEN FREE RASPBERRY JAM BISCUITS 98 MILK CHOCOLATE CRUNCH CAKE 100 SALTED CARAMEL CHOCOLATE TARTLETS 102 CHOCOLATE CHUNK COOKIES 104 CHOCOLATE PEANUT BUTTER COOKIE PIE 106 COOKIE FLAUTAS 107 STRAWBERRY GALETTE WITH WHOLE WHEAT CRÈME FRAÎCHE CRUST 108
Beverages 110 MAPLE ROSEMARY RUM COCKTAIL 112 GINGER ROSEMARY SPRITZER 114 ST. GERMAINE POMEGRANATE SPRITZER 115
THE ULTIMATE TRUFFLE BURGER 64 EARTHY VEGAN CROISSANDWICH 66
5
6
APPETIZERS EDIBLE GOLD & SILVER 8 XW SHRIMP AGUACHILE 10 SALAMI PAIRING GUIDE 12 ROASTED BRUSSELS SPROUTS & APPLEWOOD SMOKED BACON 14 TEX-MEX COBB SALAD 16 BUILDING A CHEESE & CHARCUTERIE BOARD 18 CHEDDAR SPICED FRICOS 20 EGGPLANT DIP 22 PETIT BASQUE, FIG, PEACH, ALMOND, & PIMENTON CHEESE PLATE 24 RUSTIC ITALIAN CIABATTA 26 INVOLTINI DI ZUCCHINI CON BURRATA/STRACCIATELLA 28 WALNUT CHAMPAGNE VINEGAR COLESLAW 30 CUBAN APPETIZER BOARD (ENTREMESES CUBANOS) 32 FAJITA QUINOA BOWL WITH CILANTRO LIME DRESSING 34 ORIGINAL BLUE & BUTTERNUT CROSTINI WITH ROSEMARY & WALNUTS 36 CALAMARI “FRITTI” 38 ROASTED HEIRLOOM TOMATO SOUP WITH GOAT CHEESE 40 TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER 41 POKE BOWL 42 SLOW ROASTED TOMATO FLATBREAD 44
7
EASY LEAF EDIBLE GOLD & SILVER DECOR
SKU # QZ105041
SKU # QZ105041
SKU # 10469144
8
SKU # QZ105035
SKU # QZ105038
SKU # QZ105044
SKU # QZ105041 | SKU # QZ105035
SKU # QZ105041
APPETIZERS
EDIBLE GOLD & SILVER Transform the ordinary into extraordinary Steeped in history, Gold and Silver has long been used to embellish at least one course at the banquet table; a genuine sign of respect to pay honor to your dinner guests. ULTIMATE GARNISHES
The Perfectly “Edged” Flower Process
The Perfectly Placed Petal Process
Step 1
Step 1
Sprinkle small amount of Gold into
Step 2
silver onto plate.
Step 3
Moisten the rim of flute using a clean
food or drink item.
Step 3
Pour small amount of honey in dish. second dish. Step 2
Dip flower lightly into honey. Step 3
Dip honey “tipped” flower into gold. Featuring:
GOLD FLAKES
SKU # QZ105035 SILVER FLAKES
SKU # QZ105044
Open box of petals. Remove tweezers. Use tweezers to select your petal. Effortlessly place your petal on any Featuring:
GOLD PETALS
SKU # QZ105041
The Perfectly Rimmed Flute Process
Step 1
Sprinkle a small amount of gold or Step 2
wet sponge.
Twist moistened rim into sprinkledout gold or silver. Featuring:
GOLD FLAKES
SKU # QZ105035 SILVER FLAKES
SKU # QZ105044 9
XW SHRIMP AGUACHILE
10
APPETIZERS
XW SHRIMP AGUACHILE CHEF CODY STORTS | COOK TIME 45 MIN. | MAKES 6 - 8 SERVINGS
Ingredients
Directions
•
1 lb - XW peeled and deveined shrimp,
1. Lay sliced shrimp in a wide dish and cover with lime juice. Cover
•
4 limes, juiced
•
2 small tomatillos
•
1 English cucumber
•
2 jalapeños, one sliced thin
•
1 bunch of cilantro, stems removed,
tail removed, & sliced horizontally
reserving a few sprigs for garnish
•
1 large garlic clove
•
kosher salt
•
1 small red onion, sliced thin
•
1 avocado, sliced thin
•
1/4 cup - radish, sliced thin
•
potato chips or plantain chips
and place in refrigerator for 30 minutes allowing the shrimp
to “cook.” Flip shrimp over half way through. Shrimp will turn a beautiful pink color.
2. In a blender, combine tomatillos, cucumber, jalapeno, cilantro, and garlic until smooth. Season with kosher salt to taste.
3. Toss shrimp with green sauce and garnish with sliced red onion, sliced avocado, sliced jalapeño and radish. Serve with your favorite potato or plantain chips.
Featuring: XW XTRAORDINARY WHITES PEELED & DEVEINED TAIL-ON SKU # WI030867A SKU # WI030870
PEELED & DEVEINED TAIL-OFF SKU # WI030888
XW shrimp is farm raised in Southeast Asia without the use of antibiotics or hormones and contain no chemical additives.
11
OLLI SALUMERIA SALAMI PAIRING
12
APPETIZERS
SALAMI PAIRING GUIDE OUR PERSONAL PAIRING OF MEAT, WINE, BEER, & CHEESE
SALAMI
FLAVOR
BEER
WINE
CHEESE
GENOA
Mild, made simply with salt & pepper
Hefeweizen
Soave
Parmigiano Reggiano
SOPRESSATA
Made with salt, pepper, & garlic
Pilsner
Cabernet Franc
Asiago
NAPOLI
Applewood smoked salami
Porter
Pinot Noir
Taleggio
TUSCANO
Fennel is the flavor here
Amber Ale
Chianti
Herbed Goat Cheese
ITALIAN DRY
A rich Italian salami coarsly ground made with garlic & red wine
Winter Ale
Pinot Noir
Aged Gouda
HARD
A dry, smokey salami made with garlic, salt, white pepper, & red wine
Belgium White Ale
Syrah
Mozzarella
WILD BOAR
Real wild boar that has been applewood smoked
Brown Ale
Barbera
Dry Jack
TARTUFO
Earthy, made with truffles
Tripel
Prosecco
Gruyere
CHORIZO
Sweet, made with real Spanish pimenton de la vera
IPA
Rioja
Manchego
CALABRESE
Spicy salami made with paprika
Belgian Golden
Zinfandel
Aged Pecorino
PEPPERONI
American take on salami, with a finer grain
Saison
Valpolicella
Fontina
MOLISANA
Spicy with whole black peppercorn & garlic
Imperial Stout
Tempranillo
Blue Roquefort
SKU # 10313191N
SKU # 10313203N
SKU # 10313220N
SKU # 100180N
SKU # 10710903
SKU # 10710920
SKU # 104076N
SKU # 1009399N
SKU # 104075N
SKU # 82396N
SKU # 1008055N
SKU # 82397N
13
ROASTED BRUSSELS SPROUTS & APPLEWOOD SMOKED BACON
14
APPETIZERS
ROASTED BRUSSELS SPROUTS & APPLEWOOD SMOKED BACON COOK TIME 45 MIN. | MAKES 6 - 8 SERVINGS
Ingredients
Directions
•
1. Preheat oven to 400°F.
5 lb - Sid Wainer & Son Brussels
Sprouts, trimmed of stems, halved
•
1 lb - applewood smoked bacon,
•
salt & pepper to taste
roughly chopped
Featuring:
2. Toss the trimmed and halved Brussels sprouts and chopped
bacon together, and then transfer to a lined and lightly greased baking sheet.
3. Season with a bit of salt & pepper. Roast in the preheated oven
for 30-35 minutes, stirring occasionally, until the Brussels sprouts are tender and lightly browned.
4. Salt to taste and serve hot.
SID WAINER & SON BRUSSELS SPROUTS SKU # 10507083
15
TEX-MEX COBB SALAD
16
APPETIZERS
TEX-MEX COBB SALAD COOK TIME 45 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
For Salad
For Salad
•
7 oz - V&V SUPREMO® Pork Chorizo, cooked according to package instructions
1.
Transfer cooked chorizo to a sheet pan until cool. Store in cooler.
•
4 romaine hearts, cut into bite size pieces
2.
Divide dressing into 2 ounce ramekins. Store in cooler.
•
2 tbsp - thinly sliced white cabbage
3.
In a large bowl, combine all components except the dressing.
•
2 tbsp - thinly sliced red cabbage
•
1/2 cup - seeded & diced roma tomato
•
2 tbsp - finely diced red onion
•
5 oz - frozen sweet corn, roasted
•
For Dressing 1.
Place ingredients in blender until well blended.
For Fried Avocado 1.
Cut avocado into 12 slices and bread using 3 step breading process (flour, egg wash, breadcrumbs).
9 sprigs of fresh cilantro, chopped
2.
Fry avocado slices until golden brown between 350°F - 375°F.
•
1/2 cup - diced avocado
Assembly
•
3 oz (6 tbsp) - V&V SUPREMO® Queso Fresco Cheese, crumbled
1.
Mix salad well and plate in 4 equal portions.
•
2.5 oz (5 tbsp) - Sierra® Cotija Cheese from V&V SUPREMO®, grated
2.
Mound 3 fried avocado slices on top of each serving and place ramekin with dressing on the side of the plate.
For Dressing •
15 oz - sour cream
•
1/4 cup - chopped cilantro
•
1 large avocado, peeled, pit removed, chopped
•
2 jalapeño peppers, seeds & veins removed, chopped
•
2 tbsp - lime juice
•
salt, as needed
For Fried Avocado •
1 large avocado
•
1/4 cup - flour
•
1 large egg
•
1/4 cup - breadcrumbs
Featuring:
V&V SUPREMO® QUESO FRESCO CHEESE SKU # CQ102 V&V SUPREMO® SIERRA® COJITA CHEESE SKU # 109315 V&V SUPREMO® PORK CHORIZO SKU # 918645
17
BUILDING A CHEESE & CHARCUTERIE BOARD
BUILDING A CHEESE & CHARCUTERIE BOARD CHEF ASHLEY MOORE
Featured Ingredients Cheese •
Reny Picot Brie Cheese - SKU # C122
•
Grafton Chili Smoked Cheddar - SKU # 10310993
•
Beechers Flagship - SKU # 10942
•
Beechers Marco Polo - SKU # 109428
•
Arethusa Blue - SKU # 10597285
Charcuterie •
La Quercia Prosciutto, sliced - SKU # 77529
•
Olli Salumeria Salami - SKU # 10313191N
•
Olli Salumeria Pepperoni - SKU # 1008055N
Nuts •
Bazzini Almonds - SKU # NA115A
•
Bazzini Walnuts - SKU # NW100B
Bread •
Tribeca Oven Baguette - SKU # BC050004
•
Carrs Water Crackers - SKU # VN170165
•
Carrs Whole Wheat Crackers - SKU # GC909545
Produce •
Fresh Raspberries - SKU # 10523374
•
Fresh Blueberries - SKU # 10523382
•
Fresh Blood Orange - SKU # 10523833
•
Fresh Rosemary - SKU # 10507294
Additional Items
18
•
Castelvetrano Olives - SKU # 75761
•
Fig Jam - SKU # BC300047
APPETIZERS
Directions 1.
Place all cheeses on board first. Plan the board around the cheese options. Firm cheese should be placed to start and more moist/ fresh cheese last. Cut the firm cheese in different styles. Place cheese options opposite each other to give a more aesthetically pleasing appeal. Spread the different cheeses around the layout of board. You can also place any empty bowls you may intend to fill.
2.
Place charcuterie on board, strategically around cheese and accoutrement bowls but keep in mind of other items to add after the meats. Cut pepperoni circles into half moons or fold salami into fourths to make rivers and delicately place sliced prosciutto into little circular roses. You can always readjust after adding the accoutrements.
3.
Be sure any sliced or cut fresh produce is slightly dry before placing on board. Leave any produce out on paper towel an hour in advance to building the board. After confirming it is slightly dried, place produce near cheese options and around any bowls used for jams or honey. Keep in mind of the flavor profile of the cheese you are placing it next to.
4.
Place crunchy items on your board, cracker assortments, baguette slices, breadsticks and any nut options you may have. Also add any crunchy dry produce sticks you may be using.
5.
Fill any bowls you may have placed on the board. Don’t forget to leave utensils near the board for serving.
6.
Garnish your board with fresh herbs or edible flowers. And don’t forget to add cheese knives or serving utensils.
7.
Serve and enjoy your board!
CHEESE & CHARCUTERIE BOARD TIPS •
Pre-slice or cube any firm cheese. Blue cheese can be crumbled or placed in wedges on board. Fresh cheese should be placed on boards last to keep from spreading as they come to room temperature. Always choose an assortment of firmness, flavors, and ripeness when picking options.
•
Leave small cheese knives or toothpicks on or around the board so guest are not using their fingers to pick.
•
Put olives, cornichons, jams, honey and or any nuts you do not want scattered on the board into small bowls.
•
Pre-slice your charcuterie. After slicing, fold the salami into quarters and preplace your meats on the board. Cut circular charcuterie into half moons.
•
Nuts and crackers need little to no preparation. Leave these for last.
•
Pre cut or slice any large size produce and leave aside on paper towel for about an hour. You do not want moist or freshly cut produce on the board.
•
Leave out a side plate with additional crackers or baguettes slices.
19
CHEEDAR SPICED FRICOS
20
APPETIZERS
CHEDDAR SPICED FRICOS COOK TIME 20 MIN. | MAKES 12 FRICOS
Ingredients
Directions
•
4 oz - Grafton Village Clothbound
1. Preheat oven to 425°F. Spray a baking sheet with cooking oil and
•
1 tsp - ground nutmeg
2. Using a micrograter or the finest side on your box grater, grate
•
1 tsp - ground clove
•
1 tsp - ground cinnamon
Cheddar, grated
top with parchment.
the Grafton Village Clothbound Cheddar into a bowl.
3. In a separate small bowl, combine spices. 4. Using your fingers or a spoon, scoop the grated cheese into
1-inch mounds on baking sheet, leaving approximately 1-inch
Featuring:
between each. Top the mounds with a sprinkle of spice mixture. 5. Place baking sheet on top oven rack. Bake for 5 to 9 minutes,
watching carefully until the melted cheese has stopped bubbling and the edges are slightly tanned. To avoid bitterness, be careful
GRAFTON VILLAGE CLOTHBOUND CHEDDAR SKU # 10453425
not to let edges get too brown.
6. Remove baking sheet from the oven and allow to sit for 2 minutes. With a soft spatula, transfer each frico to a cooling rack (cover the cooling rack with a paper towel first, to absorb any oil from the fricos). Serve with your favorite jams (we recommend apple or dark berry), or top with a crisp apple slice.
COOKING TIP •
Put your own spin on this recipe by swapping in your favorite spice.
21
EGGPLANT DIP
22
APPETIZERS
EGGPLANT DIP CHEF ALBERT DEANGELIS | COOK TIME 30 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
•
1. Wash salt off eggplant.
2 lb - eggplant sliced 1/2-inch thick, covered with salt
•
1/3 cup (100 g) - sautéed fine diced
•
2 tsp (10 g) - fresh mint chopped
•
2 tbsp (35 g) - Calabrian chili paste
•
5 tbsp (75 g) - Monini Originale Extra
•
4 tbsp (60 g) - red wine vinegar
•
1
red onion
Virgin Olive Oil
1/2
tbsp (20 g) - honey
2. Grill on both sides medium heat until soft and well charred. 3. Sauté red onion in a 1/3 cup of olive oil. Let cool. 4. Dice eggplant in 1-inch pieces. 5. Combine all ingredients except the remaining EVOO. Puree in food processor until semi smooth.
6. Place mixture in bowl and add remaining Monini EVOO by hand. 7. Serve with grilled pizza bread, pita, or country bread. Drizzle bread after grilling with additional Monini EVOO.
Featuring:
MONINI ORIGINALE EXTRA VIRGIN OLIVE OIL SKU # GOM125 SKU # GOM122
23
PETIT BASQUE, FIG, PEACH, ALMOND, & PIMENTON CHEESE PLATE
PETIT BASQUE, FIG, PEACH, ALMOND, & PIMENTON CHEESE PLATE CHEF MICHAEL LAISKONIS | COOK TIME 1 HR. | MAKES 8 SERVINGS
Ingredients
Featuring:
Fig Pâte de Fruit •
1 cup (7 oz) - Boiron Fig Purée
•
1/4 cup (1.7 oz) - Boiron Apricot Purée
•
2 tbsp (1 oz) - sucrose (1)
•
11/4 tsp (0.14 oz) - yellow pectin
•
1 cup (7.4 oz) - sucrose (2)
•
2 tbsp (1.4 oz) - glucose syrup
•
3/4 tsp (0.12 oz) - citric acid
Marcona Almond Praline •
1/4 cup (2 oz) - unsalted butter
•
6 tbsp (3 oz) - sucrose
•
2 tsp (0.4 oz) - glucose syrup
•
1 tbsp (0.4 oz) - water
•
1/4 cup (1.4 oz) - Marcona almonds, roasted & salted, coarsely ground
Peach Vinegar Gastrique •
1/2 cup + 2 tbsp (4.4 oz) - sucrose
•
5 tbsp (2.6 oz) - water
•
3 tbsp (1.6 oz) - peach vinegar
•
2 tbsp (1 oz) - Boiron White Peach Purée
Assembly
24
•
Istara Petit Basque Cheese
•
Confit Lemon Peel
•
Spanish Pimenton
•
Marcona Almonds, whole
•
Nasturtium Leaf
LES VERGERS BOIRON FROZEN FRUIT PUREE FIG SKU # 4404BO0582
LES VERGERS BOIRON FROZEN FRUIT PUREE APRICOT SKU # 4404BO0512
LES VERGERS BOIRON FROZEN FRUIT PUREE WHITE PEACH SKU # 4404BO0724
APPETIZERS
Directions Fig Pâte de Fruit 1. In a heavy saucepan, combine purées and heat to 40ºC/104ºF. 2. Combine first measurement of sucrose (1) and pectin and whisk into purées. Bring to a boil, stirring continuously. 3. Add remaining sucrose (2) and glucose. Cook to 106ºC/223ºF. Remove from heat and stir in citric acid. 4. Pour into a plastic lined 12-centimeter square frame and allow to set. Marcona Almond Praline 1. Melt the butter in a small heavy saucepan. Remove from heat and stir in sucrose, glucose syrup, and water. Cook, stirring occasionally, until the mixture reaches 150˚C/300˚F.
2. Remove from heat, stir in almonds, and spread out onto a Silpat lined half-sheet pan or marble to cool and harden. Peach Vinegar Gastrique 1. Combine sucrose and water to moisten in a small saucepan. Cook to a very light caramel color. 2. Remove from heat, and slowly add vinegar and purée. Return to heat and cook to dissolve any hardened bits of sugar. Continue to cook to 105˚C/221˚F. Allow to cool.
Assembly 1. Cut a thin slice of the fig pâte de fruit and place on the plate. Arrange the sliced Istara Petit Basque Cheese, broken Marcona praline, whole almonds, and pieces of lemon confit on and around the pâte de fruit.
2. Finish with a few drops of the peach gastrique, nasturtium leaf, and pimenton. 25
RUSTIC ITALIAN CIABATTA
RUSTIC ITALIAN CIABATTA PREP TIME 15 MIN. | COOK TIME 25 MIN. | TOTAL TIME 18 HRS. 40 MIN. | MAKES 2 LOAVES
Ingredients
Featuring:
Biga •
3/4 cup (170 g) - cool water
•
13/4 cups + 2 tbsp (225 g) - King Arthur
•
1/8 tsp - instant yeast or active dry
Baking Company Sir Galahad Flour yeast
Dough
26
•
all of the starter (from above)
•
3/4 cup (170 g) - lukewarm water
•
13/4 cups + 2 tbsp (225 g) - King Arthur
•
1 tsp - instant yeast or active dry yeast
•
11/2 tsp - salt
Unbleached Bread Flour
KING ARTHUR BAKING COMPANY SIR GALAHAD FLOUR SKU # GF298
APPETIZERS
Directions Biga 1. Stir the water, flour, and yeast together, cover, and let rest at room temperature for 12 to 16 hours. Dough 1. Add the water to the biga, mixing to incorporate the two. Combine the flour, yeast, and salt in a separate bowl, and
add to the biga-water mixture. Mix on low speed of a stand mixer fitted with a dough hook until the dough becomes
cohesive, about 2 minutes. Increase the mixer to medium speed and knead to form an elastic, sticky dough, about 3 to 4 minutes. Resist the urge to add more flour unless the dough is truly “soupy.”
2. Cover the dough in the bowl, let it rise for 1 hour, then gently deflate it. Let it rise another hour, then turn it out onto a liberally floured work surface, and sprinkle lots of flour on top.
3. Flatten the dough to an 8” x 10” rectangle and cut it into two pieces, each 4” x 10”. 4. Transfer the loaves onto a piece of parchment, leaving about 6” between them. Cover with a lightly greased piece of plastic wrap or a freestanding plastic cover, and let rise until they’re very puffy, 11/2 to 2 hours.
5. About 30 minutes before the loaves are ready to bake, preheat the oven to 500°F. If you have a baking stone, place it in the middle of the oven when you start preheating, so it gets nice and hot.
6. Spritz the dough with water; or add steam to your oven (see “Cooking Tips” below). If you’re baking on a stone,
transfer the bread to the stone, parchment and all. If you’re using a pan, transfer the loaves on their parchment to a baking sheet, and place them on a middle rack of the oven. Lower the oven temperature to 425°F.
7. Bake the ciabatta until it’s golden brown, approximately 22 to 25 minutes. Turn the oven off, place ciabatta on the
oven’s middle rack (remove the stone if you’ve used one), crack the door open about 2-inches, and allow ciabatta to cool completely in the turned-off oven.
COOKING TIPS •
For extra-crusty crust and the best rise, add steam to your oven as follows: 1.
While the oven is preheating, place an empty cast iron frying pan on the oven rack below the stone. If possible, adjust stone and pan so that the pan isn’t directly under the stone, making it easier for steam to reach the baking bread.
2.
Once you’ve placed the bread in the oven, pour about 1 cup of boiling water into the cast iron frying pan. Steam will billow from the pan upwards to envelop the baking bread; be sure to wear good oven mitts to shield your hands and arms. Quickly close the oven door to trap the steam.
27
INVOLTINI DI ZUCCHINI CON BURRATA/STRACCIATELLA
28
APPETIZERS
INVOLTINI DI ZUCCHINI CON BURRATA/STRACCIATELLA COOK TIME 10 - 15 MIN. | MAKES 3 - 4 SERVINGS
Ingredients
Directions
•
1 whole green zucchini, sliced in long
1. This delightful summertime appetizer is constucted by dredging a
•
1 cup - flour
2. Place in skillet and begin to fry in oil on a light to medium flame.
•
2 large eggs
•
1 cup - oil (60% extra virgin olive oil &
•
1 roasted red pepper, cut in strips
•
2 oz - mircro greens
•
5 oz - BelGioioso Grated Parmesan
strips using a mandolin slicer
40% canola oil)
(can substitute Burrata or Straciatella)
few slices of zucchini in flour and egg. Fry on both sides until slightly brown.
3. Remove from oil and let drain on paper towel for a minute. 4. Apply BelGioioso Grated Parmesan, Burrata, or Straciatella to
flattened zucchini slice and begin to roll. Repeat until zucchini and Parmesan/Burrata/Straciattella are used.
5. Serve immediately and top with roasted red pepper and micro green garnish.
Featuring:
BURRATA BALLS SKU # 10292713
GRATED PARMESAN SKU # CP158
STRACCIATELLA
SKU # 10364262N
29
WALNUT CHAMPAGNE VINEGAR COLESLAW
30
APPETIZERS
WALNUT CHAMPAGNE VINEGAR COLESLAW COOK TIME 8 HRS. | MAKES 6 SERVINGS
Ingredients
Directions
•
1 head of green cabbage (8-10 cups)
1. Prepare mayonnaise by whisking egg yolk, water, champagne
•
1 large carrot, peeled
•
3 green onions
•
1 cup - California walnuts, chopped
Coleslaw Dressing •
1 cup - mayonnaise
vinegar, lemon juice, salt and sugar. Slowly drizzle canola oil until mayonnaise begins to thicken. Continue drizzling remaining
canola oil while whisking non-stop. Mayonnaise should be very thick. Now slowly drizzle in olive oil while continuing to whisk
vigorously. Mayonnaise should be thick and creamy. Set prepared mayonnaise aside.
•
1 large egg yolk
2. Wash, dry and finely chop cabbage, carrot and green onions. Toss
•
21/4 tsp - Sparrow Lane
3. In a small bowl, whisk half and half with walnut champagne
•
• • • • •
1 tsp - water
Champagne Vinegar 1/4 tsp - lemon juice 1/4 tsp - salt
1/4 tsp - sugar
3/4 cup - canola oil
1/4 cup - extra virgin olive oil
•
2/3 cup - half & half
•
1/4 cup - Sparrow Lane Walnut
•
2 tbsp - citrus vinegar
•
1/3 cup - sugar
•
1 tsp - garlic salt
•
1/2 tsp - white pepper
Champagne Vinegar
together in a large bowl.
vinegar. Allow to rest for 5 minutes.
4. Meanwhile, in a separate bowl combine prepared mayonnaise, citrus vinegar, sugar, garlic salt, and white pepper; whisk until
smooth. Add half and half mixture to dressing and whisk unitl well combined. Pour dressing over vegetables, add walnuts and toss thoroughly until cabbage mixture is well coated with dressing.
Cover and place in airtight container. Refrigerate for 4-8 hours or overnight. Toss well before serving.
Featuring:
SPARROW LANE WALNUT CHAMPAGNE VINEGAR SKU # 77702
31
CUBAN APPETIZER BOARD (ENTREMESES CUBANOS)
32
APPETIZERS
CUBAN APPETIZER BOARD (ENTREMESES CUBANOS) COOK TIME 1 HR. (INCLUDING PREP) | MAKES 16 SERVINGS
Ingredients
Directions
Garlic Cilantro Mojo (yields approx. 13/4 cups)
Garlic Cilantro Mojo
•
1 large (8 oz) onion, thinly sliced
1.
•
4 cloves (1 oz) garlic, minced
•
1/2 cup (4 oz) - extra virgin olive oil
Mix the olive oil with the onions and garlic. Heat this mix together in a sauce pot at low heat. Cook for approximately 10 minutes until onions are translucent. Keep heat at a low temperature to avoid color on garlic & onions.
•
1/2 bunch (1/2 oz) of cilantro, chopped
2.
•
1 small lime, juiced
•
1/2 tsp (or to taste) - kosher salt
Once onions are soft, remove from heat and place the mixture of olive oil, onions, and garlic in a bowl. Cool for 15 minutes then add the juice of 1 lime and the chopped cilantro.
•
pinch (or to taste) of cracked black pepper
3.
Mix and season with salt and pepper.
Tostones (yields approx. 16)
Tostones 1.
Peel plantains and cut crosswise into 1/2-inch chunks.
2.
Heat oil to 300°F and blanch the plantains in oil until tender. This will take approximately 5 minutes.
3.
Once plantains are tender, remove from oil and place on paper towels to drain and cool for another 5 minutes. (Reserve the oil in the pan for a second frying.)
4.
Working with one plantain chunk at a time, place the plantain between 2 sheets of parchment or wax paper. Use the back of a frying pan to press and flatten the plantain. Apply equal pressure to get an even thickness.
5. MINI BEEF EMPANADITAS SKU # FA115
Raise the oil temperature to 375°F and refry each flattened plantain until golden brown and crispy, approx. another 3-5 minutes.
6.
CRISPY PAELLA BITES SKU # 10301616
Remove from oil and drain on paper towels. Sprinkle some kosher salt over the top. To serve, place a spoonful of the Garlic-Cilantro Mojo on top.
Appetizer Board
•
2 green plantains
•
2 cups (16 oz) - vegetable oil
•
1/2 tsp (or to taste) - kosher salt
Featuring:
MANCHEGO CHEESE & QUINCE (MEMBRILLO) TARTS SKU # 930119
1.
Arrange the Garlic Cilantro Tostones on a wooden serving board with Mini Beef Empanaditas, Crispy Paella Bites, and Manchego Cheese Quince Tarts.
2.
Garnish of your choosing.
33
FAJITA QUINOA BOWL WITH CILANTRO LIME DRESSING
34
APPETIZERS
FAJITA QUINOA BOWL WITH CILANTRO LIME DRESSING PREP TIME 20 MIN. | COOK TIME 10 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
•
1 tbsp - Sovena Extra Virgin Olive Oil
1. Cilantro Lime Dressing: Whisk together olive oil, lime juice,
•
1 lb - boneless skinless chicken breasts,
•
1 onion, chopped
•
2 cloves of garlic, minced
•
1 yellow or orange pepper, sliced
•
1 red pepper, sliced
•
2 tsp - chili powder
•
1/4 tsp each - salt & pepper
•
3 cups - cooked quinoa
•
1 avocado, peeled, pitted, & sliced
COOKING TIPS
•
1 cup - corn kernels, fresh/frozen, thawed
•
•
1/2 cup - crumbled queso fresco
To cook quinoa, bring 1 cup quinoa and 2 cups water to boil. Reduce heat; cover and simmer for 15 minutes. Fluff with fork.
•
1/3 cup - thinly sliced radish
•
Substitute feta or goat cheese for queso fresco if desired.
•
Replace quinoa with brown rice if desired.
thinly sliced
Cilantro Lime Dressing •
1/3 cup - Sovena Extra Virgin Olive Oil
•
3 tbsp - lime juice
•
1 tbsp - white wine vinegar
•
1 clove of garlic, minced
•
1 tsp - dijon mustard
•
1 tsp - honey
•
pinch of salt & pepper
•
1/4 cup - chopped fresh cilantro
vinegar, garlic, mustard, honey, salt, and pepper. Stir in cilantro.
2. Heat olive oil in skillet set over medium heat; sauté chicken for 2 to 3 minutes or until browned. Add onion, garlic, peppers,
chili powder, salt, and pepper; sauté for about 5 minutes or until
peppers are tender-crisp and chicken is no longer pink. Stir in 1/4 cup water, scraping up any brown bits.
3. Dress quinoa with 2 tablespoons of dressing; divide among 4
bowls. Top with chicken mixture, avocado, corn, queso fresco, and radish. Drizzle with remaining dressing.
Featuring:
EXTRA VIRGIN OLIVE OIL SKU # 926201
35
ORIGINAL BLUE & BUTTERNUT CROSTINI WITH ROSEMARY & WALNUTS
36
APPETIZERS
ORIGINAL BLUE & BUTTERNUT CROSTINI WITH ROSEMARY & WALNUTS CHEF JENNIFER LUTTRELL | COOK TIME APPROX. 30 MIN. | MAKES ABOUT 20 SERVINGS
Ingredients
Directions
•
1. Preheat oven to 350°F.
4 cups - butternut squash cubes, oven roasted until fork-tender
•
2 tbsp - honey
•
salt & pepper, to taste
•
1 French baguette, sliced into 1/4-inch
•
3 tbsp + 2 tsp - olive oil, divided
•
3/4 cup - chopped walnuts
•
4 sprigs of rosemary
•
2 tbsp - minced shallot
•
6 oz - Point Reyes Original Blue,
•
2 tbsp - cream cheese
•
1/2 cup - pomegranate seeds
slices
crumbled
2. In a food processor, puree butternut squash and honey. Season with salt and pepper. Set aside.
3. Toast the bread: Place bread slices on a parchment-lined sheet
pan and drizzle evenly with 2 tablespoons of olive oil. Bake 8-10 minutes, or until bread is toasted and browned. Set aside.
4. Remove rosemary leaves from sprigs. Place 1 tablespoon of olive oil in a small skillet over medium-high heat. When the oil is hot,
add rosemary leaves and walnuts. Cook, stirring frequently, until nuts begin to darken and rosemary is crisp and fragrant, about
3-5 minutes. Remove from heat and drain on paper towel-lined plate. Sprinkle with salt and pepper. Set aside.
5. Using the same pan over medium low heat, add 2 teaspoons olive oil, then add minced shallot. Stir frequently and cook just until shallot begins to soften. Remove from heat and let cool.
6. In a food processor, combine most of the Original Blue (reserve just a little for garnish on top of your finished product), cooked
Featuring:
shallot and cream cheese. Puree until mixture is whipped and smooth, scraping down sides of bowl as you go.
7. Assemble the crostini: Evenly spread the cheese mixture onto the
toasted bread slices, then add equal amounts of butternut squash puree. Top each crostini with walnuts, rosemary, pomegranate seeds and additional Original Blue.
POINT REYES ORIGINAL BLUE, CRUMBLED
8. Serve immediately.
SKU # 1000081N
COOKING TIP •
Can make components 1-2 days ahead and assemble just before serving.
37
CALAMARI “FRITTI”
38
APPETIZERS
CALAMARI “FRITTI” COOK TIME 10 MIN. | MAKES 4 - 6 SERVINGS
Ingredients
Directions
•
1. Heat oil to 350°F.
1 lb - The Right Squid Calamari Rings & Tentacles
•
1 cup - all-purpose flour
•
1 cup - semolina flour
•
sunflower oil for frying
•
kosher salt
•
lemons
Featuring:
2. Sift flours together. 3. Dredge calamari in flour and sift with large strainer. 4. Fry in hot oil for 3-4 minutes in small batches. 5. Season with kosher salt and serve with lemon.
COOKING TIP •
For Rhode Island Style Calamari, dredge hot cherry peppers in flour and fry with calamari
THE RIGHT SQUID CALAMARI RINGS & TENTACLES SKU # WI030035
‘The Right Squid’ is harvested in Pt. Judith, Rhode Island; known for the world’s most tender and flavorful squid. The squid is immediately processed when landed with no added chemicals
39
ROASTED HEIRLOOM TOMATO SOUP WITH GOAT CHEESE
ROASTED HEIRLOOM TOMATO SOUP WITH GOAT CHEESE CHEF LESLIE DURKEE | COOK TIME 45 MIN. | MAKES 6 SERVINGS
Ingredients
Directions
•
6 tbsp - extra virgin olive oil
1. Place heirloom tomatoes on sheet pan and roast at 375°F for 25
•
3 shallots, chopped
•
3 garlic cloves
•
1 cup + 6 tsp - Laura Chenel Chef’s
•
5 cups - heirloom tomatoes
•
11/2 cups - chicken bone broth (can sub
•
1/2 tsp - lemon juice
•
1 bunch of fresh basil, chopped
•
6 tsp - hazelnuts
•
2 tsp - brown sugar
•
dash of ground black pepper
•
1/2 tsp - sea salt
Chevre Goat Cheese (approximately 4 lb) veggie stock)
Featuring:
LAURA CHENEL CHEF’S CHEVRE GOAT CHEESE SKU # C146A
40
minutes in oven.
2. In large saucepan, add extra virgin olive oil, shallots, and garlic. Sauté on medium high heat until lightly golden.
3. Add roasted heirloom tomatoes, chicken bone broth, lemon
juice, sea salt, brown sugar, and ground black pepper. Continue
simmering over medium heat for 10 minutes, stirring occasionally. 4. Using a food processor, Vitamix, or immersion blender add 1 cup of Laura Chenel Chef’s Chevre Goat Cheese to soup and puree until smooth.
5. Place 1 cup of soup in bowl, top with 1 teaspoon of Laura Chenel Chef’s Chevre Goat Cheese, 1 teaspoon of hazelnuts, and fresh basil to taste.
TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER
APPETIZERS
TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER CHEF LESLIE DURKEE | COOK TIME 45 MIN. | MAKES 5 SERVINGS (2 SLICES EACH)
Ingredients
Directions
Rosemary Compound Butter
Rosemary Compound Butter
•
1/2 cup - softened unsalted butter
1. In food processor, add scallion and rosemary. Chop for 1 minute.
•
2 tbsp - fresh rosemary chopped fine
•
2 scallions
•
1 tsp - fresh lemon juice
•
pinch of salt
•
pinch pepper
Add butter slowly and remaining ingredients. Set aside.
Tartine 1. On sheet tray, lay all sourdough bread slices flat and broil in oven for 5 minutes.
2. Remove from oven, spread rosemary compound butter on each
tartine, then top with 1 slice of serrano ham and 2 slices of Marin
Tartine •
1/4 lb - thinly sliced serrano ham
•
8 oz - Marin French Cheese Triple
•
1 sourdough baguette (10 slices - 1/4”
French Cheese Triple Crème Brie (1/4-inch thick).
3. Place in oven at 375°F, bake for 15 minutes or until brie is melted and golden.
Crème Brie thick each)
COOKING TIP •
Featuring:
Extra butter can be saved in fridge or freezer and used for sautés or melted on fresh fish!
MARIN FRENCH CHEESE TRIPLE CRÈME BRIE SKU # 1008358
41
POKE BOWL
42
APPETIZERS
POKE BOWL COOK TIME 15 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
•
1. Dice the raw Open Blue Cobia into 1/2-inch cubes.
•
12 oz - Raw Sashimi-Grade Open Blue Cobia
3 oz - sweet onion, such as Maui or Vidalia, diced
•
2-3 scallions, thinly sliced
•
1 avocado, diced
•
1/4 cup - cashews, roughly chopped
•
1 cucumber, diced
•
4 tsp - soy sauce
•
2 tsp - toasted sesame oil, to taste
•
1 tsp - honey, to taste
•
kosher salt
2. Add the fish, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to a bowl.
3. Season with a small pinch of kosher salt and gently fold to combine.
4. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired.
5. Let sit for 5 minutes at room temperature, then serve on its own or on top of steamed rice and enjoy!
Optional: •
1 tsp - white or black sesame seeds, or
•
steamed rice (if eating as a meal) or
a mix crushed red pepper, to taste tortilla chips to dip
Featuring:
OPEN BLUE COBIA PORTIONS SKU # WI030315
OPEN BLUE COBIA 2-4 OZ PIECES SKU # WI030315A
43
SLOW ROASTED TOMATO FLATBREAD
Additional toppings shown in photo.
44
APPETIZERS
SLOW ROASTED TOMATO FLATBREAD COOK TIME 20 MIN. | MAKES 2 SERVINGS
Ingredients
Directions
•
4 oz - Bel Aria Roasted Red Tomatoes
1. Spread pesto and sprinkle mozzarella cheese evenly across
•
4 oz - Bel Aria Roasted Yellow Tomatoes
•
8 oz - mozzarella
•
pinch of basil leaves
•
1/2 cup - fresh pesto
•
2 flatbreads
flatbread. Place roasted tomatoes on top of the cheese.
2. Bake at 425°F for 15 minutes or until cheese is melted 3. Take out of the oven and garnish with basil. Add additional toppings if preferred.
Featuring: BEL ARIA ROASTED RED TOMATOES SKU # BC800022
BEL ARIA ROASTED YELLOW TOMATOES SKU # BC800023
45
46
ENTRÉES HOW TO GRILL THE PERFECT STEAK 48 LENTILS SALAD WITH EXTRA VIRGIN OLIVE OIL, FETA, & SPINACH 50 RYE & CEREAL HALF-BAGUETTES WITH GRAVLAX SALMON 52 GUACAMOLE BURGER 54 MEZZI RIGATONI CARBONARA 56 POLENTA WITH TALEGGIO, CRUCOLO, & PROSCIUTTO 58 COTIJA PEPITA, PESTO, & CACTUS FALL PASTA 60 PARMA RISOTTO 62 THE ULTIMATE TRUFFLE BURGER 64 EARTHY VEGAN CROISSANDWICH 66 GOAT CHEESE, FIG, & HAM BRIOCHE SANDWICH 67 INSIDE OUT CHICKEN AVOCADO & SRIRACHA GRILLED CHEESE 68 RHAPSODY IN BLUE - SALTY SWEET BLUE CHEESE PIZZA 70 SUPER CHORIZO CON PAPA 72 YELLOWFIN TUNA TOSTADA 74 PAN SEARED CHILEAN SEA BASS WITH LEMON BUTTER SAUCE 76 GRILLED OCTOPUS WITH PARMENTIER DRESSED WITH WHITE TRUFFLE OLIVE OIL 78 FIG BBQ CHICKEN 80 FIG & CHILI GLAZED PORK CHOPS 81 ASIAN NOODLE BOWL WITH CHICKEN & BEEF SKEWERS 82 MONTANARA PIZZA 84 EGGS BENEDICT WITH JAVA CRAB MEAT 86 WARM GARLIC DRIZZLE 88 SANTA MARIA BANH MI 89
47
HOW TO GRILL THE PERFECT STEAK
48
ENTRÉES
HOW TO GRILL THE PERFECT STEAK Chill out Remove thawed meat from the refrigerator and let rest at room temperature for at least 30 minutes before cooking.
READY, SET, SEAR! Pre-heat your Gas or Charcoal Grill: Sear over high heat EACH SIDE for 1 minute with lid closed. Then transfer steak
to indirect heat OR reduce heat to low. Close lid and cook according to the times and temperatures below. Steaks will continue to rise in temperature 5 to 10 degrees while at rest after grilling.
GIVE IT A REST Always let steaks rest 5 minutes before slicing.
GRILLING TIMES Times are organized by thickness and temperature for easy grilling. Grill times are suggested guidelines only, actual times may vary depending upon your grill type and temperature.
FILETS MIGNON & CENTER-CUT RIBEYES THICKNESS
RARE: 110°F - 120°F
MEDIUM RARE: 120°F - 130°F
MEDIUM: 130°F - 140°F
1.5”
3 minutes EACH SIDE
3.5 minutes EACH SIDE
4 minutes EACH SIDE
1.75”
3.5 minutes EACH SIDE
4 minutes EACH SIDE
4.5 minutes EACH SIDE
2”
4 minutes EACH SIDE
4.5 minutes EACH SIDE
5 minutes EACH SIDE
SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS THICKNESS
RARE: 110°F - 120°F
MEDIUM RARE: 120°F - 130°F
MEDIUM: 130°F - 140°F
1”
4 minutes EACH SIDE
5 minutes EACH SIDE
6 minutes EACH SIDE
1.25”
4.5 minutes EACH SIDE
5.5 minutes EACH SIDE
6.5 minutes EACH SIDE
1.5”
5 minutes EACH SIDE
6 minutes EACH SIDE
7 minutes EACH SIDE
1.75”
5.5 minutes EACH SIDE
6.5 minutes EACH SIDE
7.5 minutes EACH SIDE
2”
6 minutes EACH SIDE
7 minutes EACH SIDE
8 minutes EACH SIDE
49
LENTILS SALAD WITH EXTRA VIRGIN OLIVE OIL, FETA, & SPINACH
50
ENTRÉES
LENTILS SALAD WITH EXTRA VIRGIN OLIVE OIL, FETA, & SPINACH CHEF GIANNIS STRATIGOS | COOK TIME 20 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
•
21/2 cups (250 g) - lentils
1. Place the lentils in a pot with the water. Add the bay leaf and boil
•
3/4 cup (100 g) - cherry tomatoes
•
11/4 cups (150 g) - baby spinach
•
11/3 cups (120 g) - feta cheese crushed
•
1/3 cup (90 mL) - ILIADA Organic Extra
•
1/3 cup (60 mL) - balsamic cream & figs
•
2 spring onions, finely chopped
•
1/2 cup (80 g) - roasted hazelnuts,
•
1 tsp - mild mustard
•
1 tsp - thyme honey
•
1/2 bunch of basil, finely chopped
•
1 bay leaf
•
salt & fresh pepper
Virgin Olive Oil
chopped
for 12-15 minutes.
2. Remove and drain the lentils. 3. Add the mustard, thyme honey and balsamic cream with figs into a bowl.
4. Add salt & pepper. 5. Add ILIADA Organic Extra Virgin Olive Oil and mix with an eggbeater.
6. Add the lentils, spring onion, spinach, basil and cherry tomatoes cut in half, in a bowl.
7. Add the feta cheese and mix everything very well. 8. Serve in a bowl and garnish with the roasted hazelnut.
Featuring:
ORGANIC EXTRA VIRGIN OLIVE OIL SKU # BC110010
51
RYE & CEREALS HALF-BAGUETTES WITH GRAVLAX SALMON
52
ENTRÉES
RYE & CEREAL HALF-BAGUETTES WITH GRAVLAX SALMON CHEF JEAN-JACQUES MASSÉ | COOK TIME 20 MIN. | MAKES 1 SERVING
Ingredients
Directions
•
1 Bridor Rye & Cereal Half-Baguette
1. Marinate the salmon for 12 hours in the marinade.
•
4 oz - salmon
2. Sprinkle poppy seeds and roasted sesame seeds over the
•
1/2 cup (50 g) - wakame seed
•
1/4 cup (20 g) - black radishes
•
roasted sesame seeds
•
poppy seeds
Tarama Sauce (50 g) •
21/2 tbsp (10 g) - mascarpone
•
21/2 tbsp (10 g) - mayonnaise
•
pinch of salt
•
1/3 cup (30 g) - pink tarama sauce
•
powdered wasabi
•
lemon juice
•
dill
marinated salmon, and cut into thin (not too thin) slices.
3. Cut the Rye & Cereals Half-Baguette into two-thirds. 4. Fill the Half-Baguette, starting with the sauce, the wakame, and then the rest of the ingredients.
Featuring:
RYE & CEREAL HALF-BAGUETTE SKU # 10594738
Marinade •
1/3 cup (40 g) - rice vinegar
•
21/3 tsp (10 g) - lemon juice
•
1 tsp (5 g) - dill
•
21/3 tsp (10 g) - sugar
•
pinch of salt
53
GUACAMOLE BURGER (PLANT BASED)
54
ENTRÉES
GUACAMOLE BURGER (PLANT BASED) COOK TIME 15 MIN. | MAKES 4 BURGERS
Ingredients
Directions
•
Four 4 oz Sweet Earth Awesome Burger
1. Spread vegan aioli on heel side of the bun.
•
1/2 medium red onion, sliced
•
1/2 tomato, sliced
3. Top red onions and sliced jalapenos.
•
1 cup - guacamole, prepared
4. Serve with Mexican street corn, french fries, or side salad.
•
2 oz - corn tortilla chips
•
1 jalapeno, sliced
•
4 burger buns
•
2 oz - vegan aioli
•
8 leaves of butter lettuce
patties, grilled
2. Layer lettuce, Awesome Burger patty, tomato slices, guacamole and tortilla chips.
COOKING TIP •
Make it extra indulgent with a drizzle of queso sauce!
Featuring:
SWEET EARTH AWESOME BURGER SKU # 10614268
55
MEZZI RIGATONI CARBONARA
56
ENTRÉES
MEZZI RIGATONI CARBONARA COOK TIME 20 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
•
16 oz - De Cecco Mezzi Rigatoni no. 26,
1. Stir yolk, black pepper, and both cheeses in a bowl and
•
1/2 cup (4 oz) - pasteurized egg yolk
2. Meanwhile, broil the diced guanciale, and set fat aside.
•
pinch of ground black pepper
3. Combine pasta, egg sauce, and guanciale in a pan.
•
1/2 cup (4 oz) - grated Pecorino
4. Add fat and 2 ounces of boiling water. Sauté for a few seconds.
•
1/4 cup (2 oz) - grated Parmigiano
•
1/2 cup (4 oz) - guanciale or pancetta
cooked
Romano cheese
refrigerate.
5. Garnish with grated cheese and serve.
cheese
Featuring:
DE CECCO MEZZI RIGATONI NO. 26 SKU # 927067
57
POLENTA WITH TALEGGIO, CRUCOLO, & PROSCIUTTO
58
ENTRÉES
POLENTA WITH TALEGGIO, CRUCOLO, & PROSCIUTTO COOK TIME 30 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
•
1 cup - water
1. Pour the water and milk into a deep cooking pot and bring the
•
1 cup - milk
•
2 tbsp - oil
•
1 cup - Savello Yellow Polenta Flour
•
1 cup - Savello Taleggio Cheese
•
12 slices of Savello Prosciutto
•
1/2 cup - Savello Crucolo Cheese,
mixture to a boil. Add salt and oil.
2. Slowly whisk in the yellow polenta flour to prevent lumps from forming. Go on whisking until the polenta has become firm. Proceed to cook it slowly, stirring it from time to time with a
wooden spoon. The polenta should come unstuck from the bottom of the pot.
3. Add in melted Taleggio Cheese.
coarsely grated
4. Round off by stirring in the cold butter.
•
2 tbsp - brown butter
5. Dish up the polenta. Sprinkle the grated Crucolo Cheese, then
•
4 twigs of rosemary
•
2 tbsp - butter
•
salt, as needed
pour the brown butter over the top. Spread slices of prosciutto on the polenta and garnish with rosemary before serving.
Featuring: YELLOW POLENTA FLOUR SKU # BC701732
CRUCOLO CHEESE SKU # BC430601 PROSCIUTTO
SKU # BC602036 TALEGGIO CHEESE SKU # CT100
59
COTIJA PEPITA, PESTO, & CACTUS FALL PASTA
60
ENTRÉES
COTIJA PEPITA, PESTO, & CACTUS FALL PASTA COOK TIME 30 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
•
Cacique® Grated Cotija Cheese
1. Bring a large pot of salted water to a boil. Add pasta & cook as
•
8 oz - spaghetti or choice of pasta
•
28 oz - drained nopalitos (cactus)
•
1/3 cup - pepitas (green pumpkin
•
1 bunch (3 cups) of fresh cilantro,
•
2 cloves of garlic, sliced
•
1/3 cup - extra virgin olive oil
•
1 tomato, finely chopped
•
1 (1/3 cup) Anaheim Chile, finely
seeds)
(leaves only)
chopped (remove seeds for less heat)
the label directs, adding the cactus during the last 1 minute of
cooking. Reserve 1 cup of cooking water, then drain. Return the pasta and cactus to the pot.
2. Add the pepitas to a blender. Then add in the cilantro, garlic, olive oil, and 1/2 cup of the reserved cooking water and puree until smooth.
3. Add the pepita, pesto, tomato, chile, and all but 2 tablespoons of the Cacique® Grated Cotija Cheese to the pot with the pasta and cactus. Toss to combine slowly adding the remaining 1/2 cup of cooking water as needed to loosen.
4. Season with salt and pepper. Serve topped with the remaining 2 tablespoons of Grated Cotija Cheese.
Featuring:
CACIQUE® GRATED COTIJA CHEESE SKU # 10294276
61
PARMA RISOTTO
62
ENTRÉES
PARMA RISOTTO CHEF RYAN HARDY | COOK TIME 45 MIN. | MAKES 2 SERVINGS
Ingredients
Directions
•
1. Make a prosciutto stock with the bone and/or skin. Set aside.
2/3 cup (140 g) - Acquerello risotto (short grain)
•
2 tsp - fennel & onion soffritto
•
1/3 cup (3 oz) - white wine
•
3 cups - Prosciutto di Parma stock
•
2 tbsp - butter, unsalted
•
1/4 cup (2 oz) - rendered Prosciutto di
•
4 tbsp - grated Parmigiano Reggiano
•
2 pinches of finely chopped parsley
•
2 oz - crispy Prosciutto di Parma
•
2 pinches of rosemary needles, fried
•
2 pinches of freshly cracked black
Parma fat
2. Crisp the Prosciutto. Bake in the oven at 400°F for 10-12 minutes. 3. In a rondeau or shallow pot, over medium high heat, lightly
sauté the soffritto. Add rice to pan and toast. Add white wine to deglaze. Add prosciutto stock, approximately 1/2 cup at a time and cover with a lid. Reduce to a simmer and add stock each
time the rice has absorbed the liquid. Once the risotto is al dente, remove from heat and allow to rest for 2 minutes.
4. Add butter, prosciutto fat, and grated Parmigiano Reggiano off heat while constantly stirring. Stir in parsley and half the
prosciutto crumble until evenly distributed. Once plated, sprinkle with rosemary, black pepper, and the remaining prosciutto crumble.
5. Garnish with shaved Parmigiano Reggiano.
pepper
Featuring:
PROSCIUTTO DI PARMA SKU # BC701703
63
THE ULTIMATE TRUFFLE BURGER
64
ENTRÉES
THE ULTIMATE TRUFFLE BURGER COOK TIME 20 MIN. | MAKES 2 BURGERS
Ingredients
Directions
Truffle Burger
1. In a small bowl, combine the truffle spread ingredients and
•
1/2 cup - arugula
•
2 tsp - lemon juice
•
10 oz - ground beef
•
1/2 tsp (2 g) - Sabatino Truffle Zest
•
2 tbsp - unsalted butter, divided
•
2 large eggs
•
salt & pepper to taste
•
2 brioche buns
•
fresh truffles (optional)
Truffle Spread •
1/4 cup - mayonnaise
•
1/4 cup - sour cream
•
3 tbsp - Sabatino Truffle Sauce
mix well. Refrigerate until ready to use. In another small bowl, combine arugula with lemon juice. Set aside.
2. In a medium bowl combine beef and Truffe Zest. Form into two equal sized patties.
3. Heat a large cast iron skillet over medium heat and melt 1
tablespoon of butter. Add patties and cook to desired doneness, about 3 to 5 minutes each side. While your burger is cooking on the second side after the first flip, crack two eggs and fry them until whites are firm but yolks are still runny.
4. Transfer the patties to a plate, and season with salt and pepper. Top each with a fried egg.
5. Quickly toast the buns in the same pan with the remaining 1 tablespoon of butter.
6. Build your burger: spread a generous layer of truffle sauce on the bottom bun and then top with your patty. Add arugula on top of
the fried egg. Garnish with fresh truffles if using. Place the top bun on and serve.
Featuring:
COOKING TIPS TRUFFLE ZEST
SKU # 10355446 TRUFFLE SAUCE SKU # 10295156
Substitution options: •
# STS24 - truffle salt in place of regular salt for extra truffle boost
•
# 10336042 - white truffle cream in place of tarufata sauce (same amount)
•
# 10605564 - black truffle pate in place of tartufata sauce (same amount)
65
EARTHY VEGAN CROISSANDWICH
EARTHY VEGAN CROISSANDWICH COOK TIME 40 MIN. | MAKES 1 SANDWICH
Ingredients
Directions
•
1 Délifrance Spelt & Quinoa Vegan
1. Bake the Spelt and Quinoa Vegan Croissant (340°F for 17
•
1 tbsp (15 g) - Paris mushrooms
2. Cook the mushrooms, broccoli and courgettes.
•
1/8 cup (30 g) - broccoli
3. Place mushrooms on the base then add a layer of courgettes.
•
11/2 tbsp (25 g) - zucchini
4. Arrange the broccoli.
•
drizzle of olive oil
5. Place shiso leaves on top and drizzle with olive oil.
•
4 shiso leaves (mixed leaves)
Croissant
Featuring: SPELT & QUINOA VEGAN CROISSANT SKU # 10604123
66
minutes) leave to cool for 30 minutes.
GOAT CHEESE, FIG, & HAM BRIOCHE SANDWICH
ENTRÉES
GOAT CHEESE, FIG, & HAM BRIOCHE SANDWICH COOK TIME 20 MIN. | MAKES 1 SANDWICH
Ingredients
Directions
•
4 Le Chic Patissier Brioche Slices
1. Preheat the oven to the grill position.
•
2/3 cup (80 g) - goat cheese
•
2 fresh figs
•
2 slices of ham
(0.4-inch thick)
Featuring:
2. Spread the goat cheese on your brioche slice. 3. Add the ham and few slices of figs. 4. Add some arugula. 5. Put the 2 brioches slices together and place in the oven for about 5 minutes.
6. Remove from the oven and allow time for cooldown. Enjoy!
COOKING TIPS HAND-BRAIDED BRIOCHE SKU # 10315971
•
You can use fig jam instead of fresh figs.
•
Sandwich goes great with a side of fresh arugula salad.
67
INSIDE OUT CHICKEN AVOCADO & SRIRACHA GRILLED CHEESE
68
ENTRÉES
INSIDE OUT CHICKEN AVOCADO & SRIRACHA GRILLED CHEESE PREP TIME 7 MIN. | COOK TIME 8 MIN. | MAKES 1 SANDWICH
Ingredients
Directions
•
2 tbsp - butter, room temperature
1. Shred rotisserie chicken.
•
2 slices of sourdough bread
2. Combine ranch dressing, Sriracha hot sauce, cilantro and avocado
•
1/3 cup - cooked chicken, rotisserie picked and shredded
3. Place a skillet over medium low heat.
•
1 tbsp - sriracha hot sauce
4. Butter lightly one side of each piece of bread.
•
1 tbsp - ranch dressing, prepared
5. Directly on the skillet sprinkle 1-2 teaspoons of Roth Grand Cru®
•
1/2 small avocado, diced in large
•
1 tbsp - cilantro, fresh chopped
•
1/3 cup - Roth Grand Cru® Original
portions
Shred
Featuring:
and mix well with the shredded chicken until fully coated.
Original Shred to approximately the size of your bread.
6. Place bread directly over the melting cheese on the skillet butter side to the heat, top with about half of remaining Roth Grand Cru® Original Shred (inside of sandwich).
7. Evenly spread spicy chicken mixture, and top with all but 1-2 tsp of Roth Grand Cru® Original Shred top with remaining bread slice.
8. When ready to flip over, lift sandwich from skillet, sprinkle Roth
Grand Cru® Original Shred the same as before and turn sandwich over to cook the second side.
ROTH GRAND CRU® ORIGINAL SHRED SKU # 928323
9. Cook approximately 4 minutes each side until golden on the outside and hot and steaming inside.
10. Can dip into sriracha ranch dressing for extra punch.
COOKING TIPS •
Roth Grand Cru® can also be shredded from loaf, wheel or retail cut.
•
An SOS Grand Cru® Original (slice) may be substituted in this recipe. (SKU # 10721768)
69
RHAPSODY IN BLUE - SALTY SWEET BLUE CHEESE PIZZA
70
ENTRÉES
RHAPSODY IN BLUE - SALTY SWEET BLUE CHEESE PIZZA CHEF MARK TODD | COOK TIME 15 MIN. | MAKES 1 PIZZA
Ingredients
Directions
•
3 oz - Real California Mascarpone
1. Spread Mascarpone evenly over crust; sprinkle with onions and
•
One 10-inch extra-thin pizza crust (tart dough or cracker crust preferred)
2. Blend Mozzarella and Blue cheese; sprinkle over crust.
•
3 oz - caramelized onions
3. Bake at 475°F until crust has golden edge and crisp bottom
•
2 tbsp - diced Medjool dates
•
3 oz - shredded Real California Part-
•
3 oz - crumbled Real California Creamy
•
1 tbsp - diced smoked almonds
dates.
(approximately 8 min.) and cheese is slightly browned. Sprinkle with almonds.
Skim Mozzarella Blue
Featuring:
CRUMBLED REAL CALIFORNIA CREAMY BLUE SKU # CB115WC
SHREDDED CALIFORNIA PART-SKIM MOZZARELLA SKU # 10285943N
71
SUPER CHORIZO CON PAPA
72
ENTRÉES
SUPER CHORIZO CON PAPA CHEF LARS SMITH | COOK TIME 20 MIN. | MAKES 2 PIZZAS
Ingredients
Directions
•
1. Allow pizza dough to sit at room temperature for about 1 hour.
pizza dough for 2 pizzas
Chorizo & Potatoes •
14 oz - chorizo
•
14 oz - sliced Kennebec potatoes
•
salt, as needed
Toppings •
extra virgin olive oil, as needed
•
2
•
1 cup - Real California Queso Fresco
•
1 cup - Real California Cotija Cheese
•
11/2 cups - pickled red onion slices
•
6 oz - Real California Crema Mexicana
•
2/3 cup - Papalote salsa
•
1/2 cup - cilantro leaves
1/2
cups - Real California Oaxaca
Cheese, cut into pieces Cheese
2. To prepare Chorizo and Potatoes, cook chorizo in frying pan over medium heat, breaking up as it cooks. Cook until crispy.
3. Separate fat and reserve for cooking potatoes. Peel and slice
potatoes. Toss with rendered chorizo fat and season with salt. Roast at 400°F until cooked.
4. To prepare Pizza, preheat oven to 500°F. Stretch one ball dough into an oblong shape to mimic the Mexican “hurache” dish.
Drizzle dough with olive oil. Top with 11/4 cups Oaxaca cheese.
Layer over half of par cooked potatoes, then half of crispy chorizo. Bake approximately 8 minutes, until pizza is golden brown and evenly cooked.
5. Remove from oven and put on a wire rack so bottom does not become soggy.
6. Crumble 1/2 cup queso fresco and 1/2 cup cotija evenly over
pizza. Top evenly with Pickled Red Onion. Diagonally drizzle 3
ounces crema Mexicana. Then in opposite diagonal, drizzle 1/3 cup salsa. Finally, top with 1/4 cup whole cilantro leaves.
Featuring:
REAL CALIFORNIA OAXACA CHEESE SKU # 10294217
REAL CALIFORNIA COTIJA CHEESE SKU # 10294276
REAL CALIFORNIA CREMA MEXICANA SKU # 10107506
73
YELLOWFIN TUNA TOSTADA
74
ENTRÉES
YELLOWFIN TUNA TOSTADA COOK TIME 30 MIN. | MAKES 4 TOSTADAS
Ingredients
Directions
•
4 Mayan Farm Uncut Blue Corn Tortillas
1. In a mixing bowl place sliced yellowfin tuna, soy sauce, 1/2
•
8 oz - yellowfin tuna sliced thinly
•
1 ripe avocado
•
1/4 cup - soy sauce
•
1 tbsp - toasted white sesame seeds
•
1 tbsp - toasted black sesame seeds
•
2 red radishes sliced thin
•
kosher salt
•
black pepper
Featuring:
teaspoon of salt, and 1/2 teaspoon of black pepper.
2. Place whole blue tortillas in pre-heated 350 degree fryer for 2
minutes. If you don’t have a deep fryer place 11/2 cups of canola
oil in high sided sauté pan and heat on medium high. Once oil is
hot place tortillas in oil and cook on each side for 1 minute. Once cooked either way place cooked tortillas on paper towel and sprinkle with kosher salt.
3. Slice avocado and radishes. 4. Assemble tostadas - divide tuna, and avocado into 4. Place
avocado on cooked blue corn tortilla, arrange tuna on top of avocado.
5. Garnish tostada with toasted sesame seeds and radishes.
MAYAN FARM UNCUT BLUE CORN TORTILLAS SKU # F723S
75
PAN SEARED CHILEAN SEA BASS WITH LEMON BUTTER SAUCE
76
ENTRÉES
PAN SEARED CHILEAN SEA BASS WITH LEMON BUTTER SAUCE COOK TIME 18 MIN. | MAKES 2 SERVINGS
Ingredients
Directions
•
2 x 6 oz fillets of As Good As Fresh
1. Preheat the oven to 375ºF. Pat the fillets dry with paper towels and
•
1 tbsp - olive oil
2. In a medium skillet, heat the oil over medium-high heat until nice
•
2 tbsp - fresh lemon juice
•
2 tbsp - unsalted butter
•
1 tbsp - capers
•
salt & pepper
Chilean Seabass
Featuring:
season with salt and pepper. and hot.
3. Gently add the sea bass fillets to the skillet. Sauté the fillets for 3 minutes on each side.
4. Transfer the skillet into the oven and bake for 4 minutes, or until fish is opaque and the internal temperature is 145ºF.
5. Remove the skillet from oven and set the fillet aside on a serving plate. Cover the plate loosely with foil.
6. Place the skillet back on medium-high heat. Add butter to the skillet along with the lemon juice and capers and cook over
moderate heat just until butter melts, about 45 seconds. Season with a little salt and pepper. CHILEAN SEA BASS, 6 OZ SKU # WI030440
7. Pour sauce over fillets. Serve with your favorite vegetable.
CHILEAN SEA BASS, 8 OZ SKU # WI030442
77
GRILLED OCTOPUS WITH PARMENTIER DRESSED WITH WHITE TRUFFLE OLIVE OIL
78
ENTRÉES
GRILLED OCTOPUS WITH PARMENTIER DRESSED WITH WHITE TRUFFLE OLIVE OIL COOK TIME 30 MIN. | MAKES 2 SERVINGS
Ingredients
Directions
•
1 FAO 34 Premium Cooked Tentacle
1. Heat water in a pot, bring it to a boil and add the potatoes without
•
3 medium sized potatoes
•
31/2 tbsp (50 g) - butter
•
2 tbsp (30 mL) - milk
•
white truffle olive oil
•
rosemary
•
salt
Featuring:
peeling. Boil them until tender.
2. The potatoes parmentier will have two textures: soft and rough. •
Rough texture: using a fork, crush 1 potato and 1 tablespoon
•
Soft texture: using a mixer, crush the rest of potatoes, butter
of butter, add salt.
and the milk. You will obtain a smooth puree.
3. Once the Premium Cooked Tentacle is completely defrosted, remove excess moisture from it, using a dry wipe or kitchen
towels. This is very important to preserve the quality of product. 4. Heat olive oil in a separate pan at maximum temperature. Grill
the tentacle for about 30 seconds on each side (recommended
PREMIUM COOKED TENTACLE SKU # WI030043
cooking on grill for nice charred flavor). Then, reduce heat to
medium low and cook until skin turns golden, no more than 2 minutes, each side.
5. Place the tentacle on a plate. On the side, place the rough puree
over the smooth one. Dress them with some drops of white truffle olive oil and decorate with rosemary.
79
FIG BBQ CHICKEN
FIG BBQ CHICKEN COOK TIME 60 MIN. | MAKES 6 - 8 SERVINGS
Ingredients
Directions
•
1 chicken, cut into 8 pieces
For the Chicken
•
sea salt & black pepper
1. Preheat oven to 375°F.
•
2 tbsp - canola oil
2. Line baking sheet with foil and place an oven-safe wire rack inside.
Sauce
3. Season chicken with salt and pepper.
•
1 yellow onion, chopped
4. Heat canola oil in large sauté pan over medium-high heat. Sauté
•
2 cloves of garlic, chopped
•
2-3 chipotle peppers, stems & seeds
•
1 tsp - paprika
•
2 tbsp - tomato paste
•
1 cup - Divina Fig Spread
•
1 tbsp - Worcestershire sauce
7. Tent chicken with foil and let rest 10-15 minutes.
•
1 cup - water
For the Sauce
removed, chopped
chicken in batches until well browned on both sides, about 10 minutes. Do not crowd the pan.
5. After browning chicken, set aside on prepared rack (reserving oil in pan) and brush with half of the basting sauce (see below).
6. Bake for 40-45 minutes, brushing with remaining basting sauce
halfway through, until done or when a thermometer inserted into thigh registers 165°F and juices run clear.
1. Pour off all but 2 tbsp. of fat from pan and return to medium heat. 2. Sauté onion until translucent, about 5 minutes. 3. Add garlic and chopped chipotle peppers and sauté another 5 minutes. Add paprika and tomato paste and stir for 1 minute.
4. Add fig spread, Worcestershire sauce and 1 cup of water. Bring to a simmer, then puree until smooth.
5. Season to taste and divide into two bowls, one for basting and one to serve on the side.
Featuring:
DIVINA FIG SPREAD SKU # 925050A
80
FIG & CHILI GLAZED PORK CHOPS
ENTRÉES
FIG & CHILI GLAZED PORK CHOPS COOK TIME 45 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
•
1/2 cup - Divina Fig Spread
1. Whisk together fig spread with vinegar, chili paste, garlic, soy
•
1/4 cup - rice wine vinegar
•
1 tbsp - chili paste
•
2 garlic of cloves, crushed
•
1 tbsp - low sodium soy sauce
•
sea salt & black pepper
•
4 pork chops, bone-in
•
1 tbsp - extra virgin olive oil
•
1 bird’s eye chile, sliced
•
1 bunch fresh basil (about 10 leaves, torn)
sauce and salt and pepper.
2. Coat both sides of the pork chops with fig marinade. 3. Place EVOO in a cast iron skillet and heat until medium hot. 4. Place the pork chops in the pan with chiles and cook each side until golden brown, about 4 minutes per side.
5. Add the basil and turn off the heat. 6. Cover the skillet and let the pork rest for 8-10 minutes before serving.
Featuring:
DIVINA FIG SPREAD SKU # 925050A
81
ASIAN NOODLE BOWL WITH CHICKEN & BEEF SKEWERS
82
ENTRÉES
ASIAN NOODLE BOWL WITH CHICKEN & BEEF SKEWERS CHEF KATIE BOYLE | COOK TIME 15 - 30 MIN. | MAKES 2 NOODLE BOWLS
Ingredients
Directions
•
Van Lang Foods Chicken & Beef
1. Cook noodles according to package directions.
•
4 cups - Asian noodles (udon, soba, lo
•
1 cup - broccoli florets
•
1 cup - julienne carrots
•
1 cup - red bell pepper strips
•
1/4 cup - hoisin sauce
•
1/4 cup - sweet chili garlic sauce
•
1/4 tsp - sesame oil
•
1 tbsp - black & white sesame seeds
Skewers, 3-4 per bowl mein, etc.)
Featuring:
2. Bake chicken and beef skewers in a 400°F oven for 10-12 minutes. 3. Mix hoisin, sweet chili garlic sauce, and sesame oil together to form a sauce.
4. Stir fry or sauté broccoli, carrots, and red bell peppers. 5. Add noodles and sauce to vegetables. 6. Place in a bowl and arrange chicken & beef skewers as desired around noodles.
7. Garnish with sesame seeds and enjoy!
COOKING TIP •
This dish can be made with any vegetables you have on hand! Snow peas, scallions, cabbage, zucchini or mushrooms would all be delicious in this noodle bowl.
CHICKEN SKEWER SKU # VN620728 BEEF SKEWER
SKU # VN620736
83
MONTANARA PIZZA
MONTANARA PIZZA CHEF MICHELE D’AMELIO | COOK TIME VARIES | MAKES 6 PIZZAS
Ingredients
Directions
•
8 cups (1 kg) - Caputo Chefs Flour or Pizzeria Flour
For the Dough
•
3/4 cup (600 g) - cold water
•
1 tsp - Caputo Dry Yeast
•
2 tbsp (30 g) - salt
•
1 can of Ciao Italian Whole Peeled Tomatoes or Authentica
•
1 ball of Lupara Smoked Mozzarella di Bufala
•
Frienn Italian Frying Oil (enough to fill a fryer or a pot at home)
•
2-3 fresh basil leaves
•
Caputo Semolina (for stretching)
Featuring:
1.
Place the water in mixer and add the flour and yeast.
2.
Start mixing at a slow speed.
3.
After 2 minutes, add the salt.
4.
Mix until the dough becomes smooth (approximately 15 minutes).
5.
Place the dough on your bench/counter, cover it with a towel or plastic wrap, and let it rest for 30 minutes at room temperature.
6.
After the 30 minutes of resting, divide the dough into your desired size (we suggest 10 ounces per dough ball).
7.
Roll the dough balls and place them in dough trays or covered containers so they can proof.
8.
If using the same day, let the dough balls ferment at room temperature (65°F) for 6 hours.
9.
If you are using the dough in the coming days, store it in the refrigerator.
10. When the dough balls have doubled in size, they’re ready to be stretched. Baking 1.
Heat the oil in your fryer or pot.
CAPUTO PIZZERIA FLOUR SKU # GF234
2.
Stretch the dough without creating a crust and make some small holes with a fork.
CAPUTO CHEFS FLOUR SKU # GF234A
3.
Gently place the stretched pizza dough in the hot oil and cook for 2 minutes on each side.
CAPUTO SEMOLINA SKU # 930986
4.
Take the crust out of the fryer and let it dry for 1 minute on a paper towel.
5.
Add your tomato sauce, Lupara Smoked Buffalo Mozzarella, and basil.
CAPUTO YEAST SKU # 10560765
6.
Bake on the middle rack of the oven at 450°F or in a wood-fired oven.
7.
When the mozzarella is melted, and the crust goldens, it is finished.
8.
Let the pizza cool and enjoy your Montanara.
CIAO ITALIAN WHOLE PEELED TOMATOES SKU # 81570 CIAO AUTHENTICA PEELED CRUSHED TOMATOES SKU # 10376482 LUPARA SMOKED MOZZARELLA DI BUFALA SKU # 78626 FRIENN ITALIAN FRYING OIL SKU # 10502661
84
ENTRÉES
COOKING TIPS •
This dough recipe can also be made into non-fried pizza. Both Caputo Chef’s flour and Caputo Pizzeria flour work. Chef’s is a 1kg bag, so recommended for home chefs.
•
At home: can be baked in the oven at 550°F on a stone - preheat the oven to 550°F with the stone inside (can also bake in a cast iron skillet - preheat in the oven as well) or on a regular sheet pan (do not need to preheat) - stretch the pizza, but leave a crust and do not make holes. Coat the crust lightly with EVOO for more color (optional). Top with your tomato sauce (Ciao Whole Peeled or Authentica) and bake for 10 minutes. After 10 minutes add your smoked buffalo mozzarella and basil and place it back in the oven on broil until the cheese is melted.
•
Wood-Fired Oven: stretch your pizza - leave a crust and do not make holes - top with Ciao tomatoes, Lupara Smoked Buffalo Mozzarella, olive oil, and basil and bake.
85
EGGS BENEDICT WITH JAVA CRAB MEAT
86
ENTRÉES
EGGS BENEDICT WITH JAVA CRAB MEAT COOK TIME 30 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
•
1/4 cup - mayonnaise
1. Mix mayonnaise, seafood seasoning, Worcestershire sauce,
•
1/4 tsp - seafood seasoning
•
dash of Worcestershire sauce
•
6 oz - grated Havarti cheese
•
lemon juice (1 lemon)
•
1/2 lb - Java Crab Signature Catch
•
4 pieces of toasted English muffins
•
4 oz - thinly sliced country ham
•
4 eggs
•
1 cup - hollandaise sauce
Super Lump Crab Meat
cheese, and lemon juice in a medium mixing bowl. Blend together and gently fold in crabmeat.
2. Divide ham into four equal portions and place on top of toasted muffins.
3. Divide crab mixture into four equal portions and place on ham. 4. Place the muffins with the crab mixture on it, in a pre-heated 400°F oven, on a baking tray for 7-10 minutes.
5. Poach all four eggs and place on top. Serve with hollandaise sauce over the top.
Featuring: JAVA CRAB BRAND
SIGNATURE CATCH SUPER LUMP CRAB MEAT SKU # 99297
87
WARM GARLIC DRIZZLE
WARM GARLIC DRIZZLE COOK TIME 45 MIN. | MAKES 2 - 4 SERVINGS
Ingredients
Directions
•
2 tbsp - extra virgin olive oil
1.
Warm Tribeca Oven Café Classic loaf in a 385°F oven for 12 minutes.
•
1 tbsp - unsalted butter
2.
•
1 tbsp - dijon mustard
Take the loaf out of oven and let sit for 15 minutes to cool enough to handle. While the loaf is cooling off, make the garlic and herb drizzle.
•
2 cloves of garlic, minced
3.
•
11/2 tsp - fine lemon zest
In a small saucepan add 2 tablespoons of extra virgin olive oil and 1 tablespoon of unsalted butter. Heat ingredients until the butter is melted.
•
1 tbsp - chopped fresh oregano
4.
•
1 tbsp - chopped fresh Italian parsley
•
1 tsp - freshly ground black pepper
•
2 tbsp - freshly squeezed lemon juice
While the extra virgin olive oil and butter are still hot, whisk in 1 tablespoon of dijon mustard, 2 cloves of minced garlic, 11/2 teaspoons of fine lemon zest, 1 tablespoon of chopped fresh Italian parsley, 1 tablespoon of chopped fresh oregano, and 1 teaspoon of freshly ground black pepper.
•
2 tbsp - grated Parmesan cheese
5.
After the ingredients have been combined, take the saucepan off the heat and let stand for 10 minutes to cool.
•
flaked sea salt to taste
6.
•
crushed red pepper flakes (optional)
Once the mixture has cooled, continuously and slowly whisk in 2 tablespoons of freshly squeezed lemon juice to emulsify the mixture.
•
1 Tribeca Oven Café Classic Rosemary Loaf
7.
Slice Tribeca Oven Café Classic loaf into 1-2 inch slices and drizzle mixture over the slices of bread.
8.
Garnish with grated Parmesan cheese, flake salt to taste, and crushed red pepper flakes (if you want to add some heat). Enjoy immediately.
Featuring: TRIBECA OVEN CAFÉ CLASSIC ROSEMARY LOAF SKU # 10360229
88
SANTA MARIA BANH MI
ENTRÉES
SANTA MARIA BANH MI COOK TIME 45 MIN. | MAKES 6 SANDWICHES
Ingredients
Directions
Protein & Marinade
1.
Mix all ingredients of the marinade with the meat in a Ziploc bag. Seal the bag by removing as much air as possible. Let marinate in the refrigerator for a minimum of 4 hours. It is ideal to let the mixture marinate overnight.
2.
Preheat oven or grill to 375°F.
3.
Heat a large skillet over medium/high heat. Remove meat from marinade and sear well on all sides.
4.
Remove from the heat and move to the oven or grill for about 30 minutes until the meat is well roasted on the outside but juicy on the inside. Internal temp of 130°F.
5.
Remove tri-tip from the grill or oven and let rest for 20 minutes.
6.
While the meat rests, make the spicy cilantro and avocado mayonnaise. Whisk the egg yolk, sriracha and avocado until smooth. Slowly add your oil a little at a time while continuing to whisk. Once emulsified, mix in your salt and herbs. Set aside in the refrigerator.
•
1 Santa Maria Beef Tri-tip
•
4 tbsp - extra virgin olive oil
•
5 tbsp - honey
•
5 tbsp - soy sauce
•
4 cloves of garlic, chopped or grated
•
1 piece (about 1-inch) of fresh, grated ginger
•
1 tbsp - red harissa paste
Spicy Cilantro & Avocado Mayonnaise •
1 avocado
•
1 cup - avocado oil
•
1 pinch of salt
For the Herb Salad
•
1 bunch of fresh cilantro, chopped
1.
In a bowl, mix all ingredients until fully incorporated.
•
2 tbsp - sriracha
2.
Slice the rested meat against the grain in 1/8-inch thick slices.
•
1 large egg yolk
3.
Now you can build the sandwiches by spreading the cilantro and avocado mayonnaise on both sides of the bread. Layer the tri-tip followed by a layer of herb salad. Serve with a lime wedge and a side of harissa.
Herb Salad •
2 carrots, grated
•
1 bunch of fresh cilantro, chopped
•
1 bunch of fresh basil, chopped
•
juice of 1 lime
•
3 jalapeños, sliced thin
•
6 Tribeca Oven Stirato Rolls baked at 375°F for 8 min., rested for 15 min., & sliced horizontally in half.
Featuring: TRIBECA OVEN STIRATO ROLLS SKU # FB302
89
90
DESSERTS MADELEINE TIRAMISU 92 BREAD PUDDING 93 TRIPLE CHOCOLATE COOKIES 94 PISTACHIO & HAZELNUT CREAM PUFF 96 GLUTEN FREE RASPBERRY JAM BISCUITS 98 MILK CHOCOLATE CRUNCH CAKE 100 SALTED CARAMEL CHOCOLATE TARTLETS 102 CHOCOLATE CHUNK COOKIES 104 CHOCOLATE PEANUT BUTTER COOKIE PIE 106 COOKIE FLAUTAS 107 STRAWBERRY GALETTE WITH WHOLE WHEAT CRÈME FRAÎCHE CRUST 108
91
MADELEINE TIRAMISU
MADELEINE TIRAMISU COOK TIME 30 MIN. | MAKES 6 SERVINGS
Ingredients
Directions
•
Mascarpone Cream
6 St. Michel Butter Madeleines
Mascarpone Cream •
11/4 cups (250 g) - mascarpone
•
11/4 cups (250 g) - whipped cream
Syrup •
41/4 cups - water
•
11/2 cups (300 g) - sugar
•
choose one scent: vanilla, rum, orange blossom
Featuring:
BUTTER MADELEINE SKU # 10290347
MINI BUTTER MADELEINE SKU # 10475940
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1. Beat the whipped cream with a mixer and add the mascarpone at the end.
Syrup 1. Mix all ingredients in a saucepan. Heat the syrup to 176°F (80°C). Assembly 1. Soak the madeleine in syrup. 2. Place the madeleine in a verine dish and poach the mascarpone cream on top.
3. Sprinkle with cocoa and decorate with madeleines cut into strips.
BREAD PUDDING
DESSERTS
BREAD PUDDING COOK TIME 1 HR. | MAKES 8 SERVINGS
Ingredients
Directions
•
3 cups - whole milk
1. Cut Tribeca Oven Stirato Rolls into 2-inch cubes and set aside.
•
3 tbsp - unsalted butter (+1 tbsp for
2. To make the custard mixture, add the milk, butter, vanilla and
•
1 tsp - vanilla extract
•
1/2 cup - sugar
•
1/4 tsp - ground cinnamon
•
pinch of salt
•
3 eggs, beaten
•
2 eggs, yolk
•
4 Tribeca Oven Stirato Rolls
greasing pan)
Featuring:
sugar into small saucepan. Over medium heat, gently stir the custard mixture until the butter has melted and the sugar is dissolved.
3. Once combined, pull the saucepan with the custard mixture off of the heat and add the cinnamon and salt. Let stand until cool.
4. Once cooled, add the eggs and yolks and mix well. 5. Add the diced bread cubes to custard mixture and let set for a minimum of one hour.
6. Preheat your oven to 350°F. 7. Grease porcelain ramekins or a 21/2 quart baking dish with
remaining butter and add your mixture in to the baking dish you decide to use.
8. Bake for 40-45 minutes or until the custard mixture is set and TRIBECA OVEN STIRATO ROLLS SKU # FB302
edges are golden brown.
9. Serve warm with a drizzle of bourbon and caramel sauce.
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TRIPLE CHOCOLATE COOKIES
Photo taken by Audrey Ma
94
DESSERTS
TRIPLE CHOCOLATE COOKIES CHEF DONALD WRESSELL | COOK TIME 40 MIN. | MAKES ONE HUNDRED 1 OZ COOKIES
Ingredients
Directions
•
3/4 cup + 1/3 cup (185 g) - unsweetened
1. Melt unsweetened dark chocolate wafers, Guittard 64% L’Étoile
•
31/4 cups (545 g) - Guittard 64% L’Etoile
2. Whip eggs and sugar to a light ribbon and incorporate into
•
12/3 cups (270 g) - Guittard 38% Soleil d’Or
3. Fold in previously sifted dry ingredients, followed by roughly
•
2 sticks + 3 tbsp (270 g) - unsalted butter
•
6 eggs (325 g)
•
2 cups + 1 tbsp (545 g) - sugar
•
1 tbsp (12 g) - vanilla extract
•
1 cup (140 g) - King Arthur Sir Galahad
•
3/4 tsp (2.5 g) - baking powder
•
1 tsp (5.5 g) - salt
dark chocolate wafers du Nord
Featuring:
64% L’ETOILE DU NORD SKU # GCG364025 38% SOLEIL D’OR SKU # VN235380
du Nord, and butter. chocolate mixture.
chopped Guittard 38% Soleil d’Or wafers.
4. Pour batter onto a sheet pan lined with plastic. Cover with more plastic and chill.
5. Divide into 7 ounce pieces and form into logs. At this point cookies can be frozen or stored in refrigerator.
6. Slice and bake at 167°C/325°F for about 10 minutes.
COOKING TIPS •
At home and in the professional kitchen, these cookies work great with vanilla ice cream, whether in an ice cream sandwich or as a garnish for a sundae. Kids love them as much as adults.
•
They’re great for a sweet bite at the end of a meal, as part of a cookie tray, or as an addition to a tea or mini dessert presentation.
•
Do not overwhip the eggs: 3 minutes/medium speed hand mixer, is all you need.
•
Do not overbake: the texture is perfectly crisp on the outside soft on the inside when slightly under-baked.
•
These cookies store really well in the freezer: Wrap logs in paper or plastic and store in freezer and you’ll have ready to bake cookies at your fingertips.
Chocolate Substitutions •
If you don’t have 38% Soleil d’Or on hand, Guittard’s Milk Maxi Chip works well. Great performing substitutions for the 64% Etoile du Nord are 72% Coucher du Soleil and 72% Onyx.
95
PISTACHIO & HAZELNUT CREAM PUFF
PISTACHIO & HAZELNUT CREAM PUFF CHEF FRANCOIS MELLET | COOK TIME 2 HRS. | MAKES 12 SERVINGS
Ingredients Pate A Choux (Cream Puff Dough)
Caramelized Hazelnuts
•
4.4 oz (125 g) - whole milk
•
2.3 oz (65 g) - granulated sugar
•
4.4 oz (125 g) - water
•
1.1 oz (30 g) - water
•
4.4 oz (125 g) - 82% unsalted butter
•
5.25 oz (150 g) - Whole Peeled Capitol Foods
•
0.17 oz (5 g) - granulated sugar
•
0.17 oz (5 g) - Maldon Salt
•
0.09 oz (2.5 g) - unsalted butter
•
5 oz (140 g) - bread flour
•
9 oz (250 g) - whole eggs
•
5.25 oz (150 g) - Capitol Foods Hazelnuts &
Hazelnuts
Featuring:
Pistachios
Financier Cookie Base •
10.5 oz (300 g) - sifted powder sugar
•
7 oz (200 g) - 82% brown butter
•
2.5 oz (70 g) - sifted all purpose flour
•
6.5 oz (185 g) - egg white
•
3.5 oz (100 g) - almond powder
•
1.8 oz (50 g) - hazelnut flour
CAPITOL FOODS HAZELNUTS SKU # 150088
CAPITOL FOODS PISTACHIOS SKU # 104001
Pistachio Crème Mousseline •
17.6 oz (500 g) - whole milk
•
1 tsp - Crescendo Vanilla Paste
•
4.6 oz (130 g) - granulated sugar
•
1.9 oz (50 g) - whole eggs
•
3.5 oz (100 g) - egg yolks
•
1.5 oz (40 g) - Crescendo Hot Pastry Cream Powder
•
4.2 oz (120 g) - 82% butter 1
•
4.2 oz (120 g) - 82% butter 2
•
2.5 oz (70 g) - pistachio paste Additional chocolate decoration shown in photo.
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DESSERTS
Directions Pate A Choux (Cream Puff Dough) 1. In a saucepan, boil the milk, water, butter, salt, and sugar at 212°F. 2. Turn off the heat and add the sifted flour, mix using a whisk. 3. Turn the heat back on medium, switch to rubber spatula, and cook for approximately 2 minutes to dry the dough. 4. Transfer the dough to a mixing bowl with the paddle attachment and add the eggs in several steps to obtain a smooth texture. Mix at a slow speed.
5. Pipe the cream puffs, egg wash the puffs, and sprinkle pieces of pistachios and hazelnuts. 6. Using a spray bottle, sprinkle some water into the oven and place sheet pan into an oven at 400°F, close the oven door and immediately lower the temperature to 325°F. Bake until golden brown and dry.
Financier Cookie Base 1. Melt the butter to a brown color, strain into a thin strainer. Beurre Noisette. Brown butter with nutty flavor. 2. In a mixing bowl, using the paddle attachment, slowly mix the powdered sugar, almond flour, hazelnut flour, all purpose flour with the egg white.
3. Add the brown butter until a smooth dough is obtained. Scrape the bowl as you mix. Bake into desired shape flexipan at 385°F.
Pistachio Crème Mousseline 1. In a saucepan, bring the milk, vanilla and half of the sugar to a simmer. While the milk is getting hot, combine the other half of the sugar with eggs and yolks. Hot process pastry cream powder and whisk until smooth.
2. When the milk reaches a simmer, temper one-third of the hot milk into egg mixture and return to the saucepan, cook for 2 minutes, whisking consistently. Take off the stove and add butter 1.
3. Cover and cool down. Once cool, whip in butter 2 and incorporate pistachio paste. Caramelized Hazelnuts 1. Cook the water and sugar to 120°C/248°F. Stir in the hazelnuts and remove from the stove. Mix until the mixture crystallizes.
2. Return to the stove and cook on low fire, mixing continuously until caramelization is obtain. 3. Take off the stove, add the butter, and let the caramelized hazelnuts cool down on a parchment paper. Assembly 1. Lay the financier cookie on a plate, pipe one swirl of the pistachio pastry cream, add a cream puff dusted with powdered sugar on each side of the cream and repeat.
97
GLUTEN FREE RASPBERRY JAM BISCUITS
98
DESSERTS
GLUTEN FREE RASPBERRY JAM BISCUITS CHEF WHITNEY BARNES | PREP TIME 30 MIN. | COOK TIME 35 MIN. | MAKES 12 BISCUITS
Ingredients
Directions
Raspberry Chia Jam
Prep the Raspberry Jam
•
3 cups (370 g) - fresh or frozen raspberries
1.
•
1/4 cup (60 mL) - maple syrup
Combine raspberries and maple syrup in a small saucepan. Cook over medium heat until berries begin to soften and burst, about 5 minutes.
•
1/4 cup (50 g) - Bob’s Red Mill Organic Chia Seeds
2.
Add chia seeds. Cook until very thick, about 15 minutes. Stir often.
3.
•
1/2 tsp - vanilla extract
Remove from heat and let cool then add vanilla extract. Store excess jam in the refrigerator in an air-tight container for up to 7 days.
Biscuits •
21/2 cups (370 g) - Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
•
21/2 tsp (10 g) - Bob’s Red Mill Baking Powder
•
1/2 tsp (2 g) - baking soda
•
2 tsp (10 g) - sugar
•
1 tsp - salt
•
1/2 cup (113 g) - unsalted butter chilled & cut into 1/4-inch cubes
•
2 large eggs (100 g)
•
3/4 cup (180 mL) - buttermilk
Featuring:
Make the Biscuits 1.
Preheat oven to 450°F. Line a baking sheet with parchment paper.
2.
Whisk together flour, baking powder, baking soda, sugar and salt in a large bowl. Cut in butter with a pastry blender until the texture resembles very small pebbles.
3.
In a small bowl, briskly stir together both eggs and buttermilk. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Stir until a soft dough forms. Dough will be slightly wet.
4.
Turn dough out onto a large piece of parchment paper. Sprinkle lightly with a bit more gluten free flour and roll or pat dough to ½-inch thick. Fold dough in half, then fold in half again. If needed, sprinkle with more gluten free flour then roll or pat dough to 1-inch thick. Cut dough with a 2-inch round biscuit cutter, pressing straight down (don’t twist). If dough sticks, dip the cutter into gluten free flour between each biscuit.
5.
Using your thumb, lightly press a well into the center of each biscuit. Fill with 1 teaspoon of chia jam.
6.
Place biscuits on the prepared baking sheet. Bake for 15-16 minutes or until tops are golden brown. Remove from oven and cool on the baking sheet for 5 minutes.
1-TO-1 GLUTEN FREE BAKING FLOUR SKU # 10288861 ORGANIC CHIA SEEDS SKU # 10526743 BAKING POWDER SKU # 10499600
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MILK CHOCOLATE CRUNCH CAKE
MILK CHOCOLATE CRUNCH CAKE CHEF AMANDA ROCKMAN | PREP TIME 24 HRS. | MAKES 1 CAKE
Ingredients Peanut Dacquoise
Alunga Cream
•
1 cup + 3 tbsp (140 g) - hazelnut flour
•
22/3 cups (600 g) - heavy cream
•
11/2 cups + 1 tsp (200 g) - powdered sugar
•
21/3 cups (400 g) - Cacao Barry Alunga 41% Milk Chocolate
•
12 tbsp (180 g) - egg whites
Mother Ice Cream Base
•
1 cup (71 g) - granulated sugar
•
1/3 cup (40 g) - nonfat milk powder
•
11/3 cups (163 g) - peanuts, toasted & medium chopped
•
13/4 cups + 2 tbsp (300 g) - granulated sugar
Praline Chocolate Crunch Layer
•
3 cups + 3 tbsp (760 g) - heavy cream 38%
•
1
•
31/3 cups (800 g) - whole milk
•
3/4 cups (100 g) - Cacao Barry Alunga 41% Milk Chocolate, melted
•
1/3 cup (100 g) - glucose syrup
•
21/2 tbsp (20 g) - Cacao Barry Hazelnut Praline Grains
•
1 tbsp (6 g) - ice cream stabilizer
•
1 cup (40 g) - Rice Krispies
•
2 tbsp (30 g) - butter, melted
2/3
cups (400 g) - peanut butter
Pineapple Braise •
1 pineapple, skin off
•
14/5 cups (385 g) - light brown sugar
•
2 vanilla beans, cut & scraped
•
2 tsp - pink peppercorns
•
1 tsp (4 g) - kosher salt
•
4 sticks of butter (453 g)
Peanut Butter Milk Chocolate Dust •
3/4 cup (133 g) - Cacao Barry Alunga 41% Milk Chocolate
•
1/4 cup (67 g) - peanut butter
•
1/2 tsp (2 g) - sea salt
•
11/2 cups (250 g) - tapioca maltodextrin
Drageed Peanuts •
23/4 cups (200 g) - peanuts
•
3/4 cup (50 g) - sugar
•
1/3 cup (140 g) - water
•
1/4 tbsp (5 g) - butter
Pineapple Agar Gel
100
•
14/5 cups (500 g) - pineapple juice
•
1/5 cup (50 g) - pineapple sugar syrup, bi-product of roasted pineapple
•
3/4 tbsp (5 g) - agar
•
1/2 tsp (2 g) - kosher salt
Roasted Pineapple Ice Cream •
91/3 cups (2,250 g) - Mother Ice Cream Base
•
2 cups (525 g) - Roasted Pineapple Puree
•
4/5 cup (225 g) - Roasted Pineapple Sugar Syrup
Featuring:
CACAO BARRY ALUNGA 41% MILK CHOCOLATE - SKU # 10100961 CACAO BARRY HAZELNUT PRALINE GRAINS - SKU # 10103020
DESSERTS
Directions Peanut Dacquoise
Pineapple Agar Gel
1.
Whip whites & sugar using a French meringue method.
(For the syrup)
2.
Sift powdered sugar. Add hazelnut flour to it.
1.
3.
Fold sugar mixture into meringue without deflating.
After braising pineapple, from above, take juices left in pan and place in 4 quart container.
4.
Gently spread onto half sheet pan lined with a silpat and half sheet extender.
2.
5.
Sprinkle chopped peanuts on top.
Allow to sit room temperature for 15 minutes so fat can separate then place in fridge to allow the fat to firm up to remove completely from sugar syrup.
6.
Pour 575 grams of finished mixture per half sheet pan.
3.
Reserve fat and sugar mixtures separately for recipes.
7.
Bake at 325°F for about 20 minutes.
Praline Chocolate Crunch Layer
(For the gel) 1.
Place puree, salt, and sugar syrup together in a sauce pan. Cold hydrate agar.
2.
Bring to boil for 45 seconds. Allow to cool in fridge until firm. Vita prep on high until smooth.
1.
Melt chocolate to 104°F (40°C).
2.
Fold in peanut butter.
3.
Fold in melted butter.
4.
Fold in rice krispies.
1.
Heat heavy cream to a boil.
5.
Spread an even layer over cooled dacquoise, about 625 grams per half sheet.
2.
Pour on top of chocolate.
3.
Whisk to combine. Reserve.
6.
Allow to cool overnight.
4.
The next day, whip like chantilly.
7.
Cut into 1.5” x 4” bars.
Mother Ice Cream Base
Alunga Cream
Pineapple Braise
1.
Mix milk powder, ice cream stabilizer, and sugar together.
1.
2.
Place cream, milk, and glucose in a pot over medium heat.
3.
Once cream mixture comes to a boil, whisk in sugar mixture. Take mixture to 185°F (85°C).
4.
Take off heat and chill in ice bath.
Place sugar, butter, vanilla beans, salt, & pink peppercorns in large rondo. Allow to melt and slightly simmer.
2.
Add nicely trimmed pineapple.
3.
Baste and rotate every 15 minutes for 2 hours. Never allow this to rapidly boil.
4.
After 2 hours, pull pineapple. Reserve liquid for below.
5.
Allow to cool overnight.
6.
Cut on meat slicer into nice thin sheets (#1 on slicer).
Peanut Butter Milk Chocolate Dust 1.
Melt chocolate and peanut butter together to 89.6°F (32°C).
2.
Place milk chocolate mixture in robot coupe.
3.
Start with half the amount of tapioca maltodextrin and pulse. Keep adding until it becomes a nice powder.
4.
Add sea salt.
Drageed Peanuts
Roasted Pineapple Ice Cream 1.
For pineapple puree, take whole roasted pineapple from above and cut around the core. Place in vita prep and puree till smooth.
2.
Add puree to roasted pineapple sugar syrup, the bi-product from roasted pineapple.
3.
Burr mix with ice cream mother base. Spin.
Assembly & Plating 1.
Place cut cake in center of plate.
2.
Pipe whipped Alunga cream on top of cake using petal tip (128).
3.
Sprinkle caramelized peanuts on top of cake.
4.
Pipe pineapple gel in dots around cake (grouping dots in threes).
1.
Place sugar & water into rondo. Cook until 240°F (116°C).
2.
Add peanuts and turn off heat.
3.
Stir to agitate and crystalize sugar around peanuts.
5.
Place dust around edge of plate.
4.
Put back on low to medium heat to slowly melt crystals to create a caramel coating around peanuts.
6.
5.
Once caramelized, add butter. Pour onto silpat to cool.
Create flower shape with pineapple by cutting single line from center of pineapple to edge, turning pineapple until it creates a cone shape. Place two on the plate by the cake.
7.
Place candied peanuts on side of cake. Place scoop of pineapple ice cream down.
8.
Sprinkle togarashi on sliced pineapple and more milk chocolate dust to finish.
101
SALTED CARAMEL CHOCOLATE TARTLETS
102
DESSERTS
SALTED CARAMEL CHOCOLATE TARTLETS PREP TIME 10 MIN. | MAKES 12 TARTS
Ingredients
Directions
•
12 Pidy 2-inch Round Trendy Sweet
Pour the salted caramel into Pidy shells (halfway) and add chocolate
•
4 tbsp (1.9 oz) - melted dark chocolate
•
2/3 cup (5.5 oz) - salted caramel
•
21/2 tbsp (0.42 oz) - walnut pieces
Butter Shells
on top. Top with walnut pieces, and enjoy!
Featuring:
PIDY 2-INCH ROUND TRENDY SWEET BUTTER SHELLS SKU # 10481725
103
CHOCOLATE CHUNK COOKIES
Photo taken by Deborah Jones
104
DESSERTS
CHOCOLATE CHUNK COOKIES PREP TIME 15 MIN. | COOK TIME 15 MIN. | MAKES 24 COOKIES
Ingredients
Directions
•
11/4 cups (285 g) - butter
1. Melt butter.
•
13/4 cups (270 g) - dark brown sugar
2. Add both sugars to electric mixer and paddle on medium
•
1 cup (185 g) - granulated sugar
•
2 whole eggs (room temperature)
•
1 tbsp (10 g) - vanilla paste (or extract)
•
3
•
1 tsp (5 g) - baking soda
•
1 tsp (5 g) - salt
•
11/2 cups (250 g) - dark chocolate chunks
•
1 cup (175 g) - milk chocolate chunks
•
3/4 cup (125 g) - white chocolate chunks
2/3
cups (500 g) - Cup4Cup Multipurpose
flour
Featuring:
low speed. Slowly incorporate hot butter, and paddle until homogeneous.
3. While mixture is still hot, add egg and vanilla paste and paddle
on medium speed for 3-5 minutes. The mixture will become light and airy.
4. Separately whisk together flour, baking soda, and salt. Add to
mixer, and paddle on low until just combined. Scrape down sides, and add in chocolate, paddle again until evenly incorporated.
5. For best results, make dough 24 hours in advance (refrigerate), but can be used immediately. Portion with 2 ounce scoop.
6. Palace portions 5 inches apart, and press down slightly to make a “puck” shape, and bake at 350°F for 12-15 minutes.
7. Allow cookie to cool for 5 minutes on cookie sheet before transferring to counter to fully cool.
CUP4CUP MULTIPURPOSE FLOUR SKU # 10099761
105
CHOCOLATE PEANUT BUTTER COOKIE PIE
CHOCOLATE PEANUT BUTTER COOKIE PIE COOK TIME 1 HR. | MAKES 6 SERVINGS
Ingredients
Directions
•
14 pieces of David’s Frozen Gourmet
1. Thaw 8 pieces of frozen cookie dough just enough to press into a
•
8-inch aluminum pie tin
•
whipped cream
Peanut Butter Cookie Dough
Chocolate Pastry Cream
pie pan. Bake at 325°F for approximately 25 minutes or until the edges are browning slightly.
2. For garnishing, pan remaining 6 pieces of frozen dough on a parchment line baking sheet and bake according to case directions.
•
2 cups - milk
•
2/3 cup - sugar
•
3 eggs
•
1/4 cup - corn starch
•
1 tsp - vanilla extract
•
2 tbsp - butter
3. Whisk eggs and salt, then whisk into the starch mixture.
•
5 oz - semisweet chocolate
4. When milk comes to a boil, turn down the heat. Temper in the egg
•
pinch of salt
Chocolate Pastry Cream 1. Combine milk and 1/3 cup of sugar in a sauce pan and bring to medium heat.
2. In a separate bowl, whisk together 2nd half of the sugar and cornstarch.
mixture by mixing some hot milk into it, before whisking it back into heated sauce pan.
5. Cook while stirring until mixture thickens and begins to lightly boil. 6. Remove from heat. Stir in butter, chocolate and vanilla. Assembly 1. Pour chocolate pastry cream into pie shell. Cover directly with plastic wrap and let it cool in fridge until cream sets (approximately 1 hour).
2. Garnish with whipped cream and baked peanut butter cookies. 3. Cut, serve, and enjoy!
Featuring:
FROZEN GOURMET PEANUT BUTTER COOKIE DOUGH SKU # FC102
106
COOKIE FLAUTAS
DESSERTS
COOKIE FLAUTAS COOK TIME 5 MIN. | MAKES 1 SERVING
Directions 1. Using any of the David’s Edible Cookie Dough varieties, place about one ounce of Edible Cookie Dough in a small flour tortilla and roll to create the flautas.
2. Place into a hard shell fryer basket and deep fry for 11/2 to 2 minutes until the tortilla reaches the desired color and crispness. If you don’t have a basket, pin together with two or three toothpicks.
3. Serve warm, dusted with powdered sugar, and chocolate sauce.
COOKING TIP •
David’s Edible Cookie Dough is 100% safe to eat so no concerns about the internal temp of the flautas.
Featuring:
DAVID’S EDIBLE COOKIE DOUGH SKU # 10447181
107
STRAWBERRY GALETTE WITH WHOLE WHEAT CRÈME FRAÎCHE CRUST
108
DESSERTS
STRAWBERRY GALETTE WITH WHOLE WHEAT CRÈME FRAÎCHE CRUST PREP TIME 30 MIN. | COOK TIME 1 HR. | MAKES 8 SERVINGS
Ingredients
Directions
Pastry Crust
1.
Heat oven to 400℉. Line a baking sheet with parchment; set aside.
•
3/4 cup - all-purpose flour
2.
•
1/2 cup - whole wheat pastry flour
•
2 tsp - sugar
Whisk together all purpose flour, whole wheat flour, sugar, and salt in large bowl. Add butter; work into flour with your fingers or a pastry blender until butter is in small chunks the size of peas. Add crème fraîche to mixture and stir in until dough comes together.
•
1/2 tsp - fine sea salt
3.
•
8 tbsp - cold Vermont Creamery Unsalted Cultured Butter, 86% Butterfat cut into cubes
Transfer pastry to a work surface and shape into a rough ball. Flatten into a disk; wrap in plastic food wrap. Refrigerate for at least 30 minutes.
4.
•
1/2 cup - Vermont Creamery Crème Fraîche
Meanwhile, place strawberries, sugar, cornstarch, vanilla bean seeds, and lemon zest into medium bowl. Toss mixture lightly to coat.
5.
Roll out dough, on lightly floured surface, to 1/8-inch thick circle. Loosely roll dough around rolling pin and transfer to baking sheet Place strawberries in center of dough, leaving a 2-inch border. Fold dough over strawberries, leaving them exposed in the middle.
6.
Lightly brush edges of dough with beaten egg; sprinkle with coarse sugar. Bake 30-40 minutes or until golden and bubbly. Allow to cool 10 minutes before serving. If desired, dust lightly with powdered sugar and top with dollops of crème fraîche.
Filling •
1 lb - strawberries, hulled & sliced
•
1/4 cup - sugar
•
2 tbsp - cornstarch
•
1/2 vanilla bean, seeds scraped
•
1 tbsp - freshly grated lemon zest
•
1 large egg, well-beaten
•
2 tbsp - coarse sugar
•
powdered sugar, if desired
Featuring:
COOKING TIP •
For the flakiest crust, we recommend working with cold ingredients; butter, creme fraiche and even flour.
VERMONT CREAMERY CRÈME FRAÎCHE SKU # 926085 VERMONT CREAMERY 86% UNSALTED CULTURED BUTTER SKU # 926085
109
110
BEVERAGES MAPLE ROSEMARY RUM COCKTAIL 112 GINGER ROSEMARY SPRITZER 114 ST. GERMAINE POMEGRANATE SPRITZER 115
111
MAPLE ROSEMARY RUM COCKTAIL
112
BEVERAGES
MAPLE ROSEMARY RUM COCKTAIL MAKES 1 SERVING
Ingredients
Directions
•
1 oz - McLure’s Pure Maple Syrup
Simple Syrup
•
1 oz - spiced rum
•
2 oz - club soda
infused with fresh rosemary
Featuring:
1. Bring 1 cup of McLure’s Pure Maple Syrup, 1 cup of water and about 2-3 five inch sprigs of fresh rosemary to a boil.
2. Turn off the heat and let the syrup steep for 8 hours. 3. Strain out the rosemary and store in mason jar. Keep refrigerated. Cocktail 1. Mix the simple syrup and rum in a shaker. Pour over ice, top with club soda and garnish with an orange slice (optional).
MCCLURE’S PURE MAPLE SYRUP SKU # GS520
113
GINGER ROSEMARY SPRITZER
GINGER ROSEMARY SPRITZER MAKES 1 SERVING
Ingredients
Directions
•
4 oz - Health-Ade Ginger Lemon
1. Fill a glass with ice, add Health-Ade Ginger Lemon Kombucha.
•
2 oz - ginger beer (non-alcoholic)
•
1 oz - fresh squeezed lemon juice
•
1 sprig of fresh rosemary, to garnish
•
handful of ice
Kombucha
Featuring: HEALTH-ADE GINGER LEMON KOMBUCHA SKU # 10455851
114
2. Add ginger beer and lemon juice. 3. Pour into a chilled coupe glass and garnish with a sprig of
rosemary. Drink and enjoy your skin and digestion benefits!
ST. GERMAINE POMEGRANATE SPRITZER
BEVERAGES
ST. GERMAINE POMEGRANATE SPRITZER MAKES 4 SERVINGS
Ingredients
Directions
•
1 bottle of Health-Ade Pomegranate
1. In a pitcher, combine the Health-Ade Pomegranate Kombucha,
•
12 oz - Brut Sparkling Wine
•
2 oz - pomegranate juice
•
2 oz - St. Germaine Liqueur
•
pomegranate seeds/pariels, (optional
•
handful of ice
Kombucha
for garnish)
sparkling wine, St. Germaine, and pomegranate juice. Gently stir the drink and adjust the flavors as necessary to suit your taste.
2. Add in pomegranate seeds to the mixture and allow them to float on top.
3. Fill four glasses with ice, and pour the cocktail over the top. 4. Garnish with additional pomegranate seeds and edible flowers for fun. Serve immediately.
Featuring: HEALTH-ADE POMEGRANATE KOMBUCHA SKU # 10460553
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DISTRIBUTION AREA MAP Edmonton
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OUR LOCATIONS United States locations HEADQUARTERS 100 East Ridge Road, Ridgefield, CT 06877 Phone: 203-894-1345 NORTHEAST 240 Food Center Drive, Bronx, NY 10474 Phone: 718-842-8700 | Toll Free: 800-878-3247 | Fax: 718-378-2234 CAMBRIDGE PACKING COMPANY 41 Foodmart Road, Boston, MA 02118 SID WAINER & SON 2301 Purchase Street, New Bedford, MA 02746 MARYLAND 7477 Candlewood Road, Hanover, MD 21076 Phone: 410-850-5030 | Toll Free: 866-381-7981 | Fax: 410-850-5031 PHILADELPHIA 200 Eagle Court, Swedesboro, NJ 08085 Phone: 856-294-6600 | Toll Free: 800-354-9445 | Fax: 856-241-8942 CHICAGO 2801 South Western Avenue, Chicago, IL 60608 Toll Free: 888-333-0318 | Fax: 773-523-8455 CINCINNATI 619 Linn Street, Cincinnati, OH 45203 Phone: 513-721-5503 | Toll Free: 1-888-590-9558 | Fax: 513-721-5591 FLORIDA 2600 SW 32nd Avenue, Pembroke Park, FL 33023 Phone: 954-378-0012 | Fax: 954-378-1339 ARIZONA 745 W Fairmont Drive, Tempe, AZ 85282 Phone: 626-465-4200 | Toll Free: 800-542-2243 | Fax: 626-465-4294 LAS VEGAS 4248 West Post Road, Las Vegas, NV 89118 Phone: 702-454-3032 | Fax: 702-433-0604 LOS ANGELES 16633 East Gale Avenue, City of Industry, CA 91745 Phone: 626-465-4200 | Toll Free: 800-542-2243 | Fax: 626-465-4294 SAN FRANCISCO 1250 Whipple Road, Union City, CA 94587 Phone: 510-627-0093 | Fax: 510-627-0082 HOUSTON 305 Gellhorn Drive, Houston, TX 77013 Phone: 713-880-0577 | Fax: 713-880-4222 DALLAS 2100 Luna Road, Carrollton, TX 75006 - Suite 120 Phone: 713-880 0577 | Fax: 713-880-4222 SAN ANTONIO 3940 North I-35, San Antonio, TX 78219 Phone: 713-880 0577 | Fax: 713-880-4222
PROVVISTA SPECIALTY FOODS SEATTLE 8643 S 212th Street, Kent, WA 98031 Phone: 503-228-7676 ALLEN BROTHERS 3737 South Halsted Street, Chicago, IL 60609 Phone: 773-890-5100 | Toll Free: 800-548-7777 ALLEN BROTHERS SEAFOOD 721 W. Amelia Street, Orlando, FL 32805 Phone: 321-319-9612 FELLS POINT 2730 Wilmarco Avenue, Baltimore, MD 21223 Phone: 410-539-5600 DEL MONTE CAPITOL MEAT COMPANY HEADQUARTERS 4051 Seaport Boulevard, West Sacramento, CA 95691 Phone: 916-927-0595 | Fax: 916-927-5996 DEL MONTE CAPITOL MEAT COMPANY MONTEREY 3345 Paul Davis Drive, Marina, CA 93933 Phone: 831-883-3555 | Fax: 831-883-3599 DEL MONTE CAPITOL MEAT COMPANY NAPA 165 Klamath Court, American Canyon, CA 94503 Phone: 707-552-5488 | Fax: 707-552-5490 DEL MONTE CAPITOL MEAT COMPANY UNION CITY 1250 Whipple Road, Union City, CA 94587 Phone: 510-465-2400 | Fax: 510-465-6326 DEL MONTE CAPITOL MEAT COMPANY SAN FRANCISCO 145 South Hill Drive, Brisbane, CA 94005 Phone: 415-648-4049 | Fax: 415-648-4140 PORTS SEAFOOD 200 Napoleon Street, San Francisco, CA 94124 Phone: 415-593-8080 | Fax: 415-593-8383 MICHAEL’S FINER MEATS 3775 Zane Trace Drive, Columbus, OH 43228 Phone: 614-527-4900 | Fax: 614-527-4520
Canada locations CALGARY 1410 28 Street NE, Calgary, AB T2A 7W6 EDMONTON 12547 129th Street, Edmonton, AB, Canada T5L 1H7 Phone: 780-447-4499 | Toll Free: 800-563-4315 | Fax: 780-447-2499 TORONTO 6350 Northwest Drive, Mississauga, ON, Canada L4V 1J7 Phone: 416-675-2282 | Toll Free: 888-816-6696 | Fax: 416-675-6255 VANCOUVER Unit 1155, 2551 #6 Road, Richmond, BC, Canada V6V 1P3 Phone: 604-274-2626 | Fax: 604-274-2600
PROVVISTA SPECIALTY FOODS PORTLAND 3305 NW Guam Street, Portland, OR 97210 Phone: 503-228-7676 | Toll Free: 800-892-0321 | Fax: 503-228-7979
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Purveyors of the World’s Greatest Ingredients.
www.chefswarehouse.com | @wherechefsshop
