Recipe Book

















Breads

Focaccia Bread


Overview

Yield = 18
Cost = $2.65
Cost per Item = $0.15 per Piece(s)

Ingredients

28 Ounces (volume) Warm Water
38 Grams SAF Dry Yeast
1134 Grams OO Flour
288 Grams Kosher Salt
125 Cups EVOO (for Proofing)

Steps

1) This is for one half sheet pan. For a full sheet pan, double the measurements.

2) Sift flour and set aside.

3) Combine water and yeast, stir well until dissolved.

4) Add flour mixture to the yeast and water with a dough hook; mix for 12 minutes.

5) Put dough into fish tub with enough oil to almost cover. Make sure the tub is sealed tight and put in fridge overnight.

6) When ready to bake pre-heat oven to 325 degrees.

7) Spray sheet pan with food release spray add dough. With the tips of your fingers press down to cover the sheet pan.

8) Bake for approx 20 min, flip, sprinkle with parmigiana. Finish baking until golden brown.


Pizzas

Arugula Pizza


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1)

Eggplant Pizza


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

Meatball Pizza


Overview

Yield = 1
Cost = $0
Cost per Item = $0 per Portion

Ingredients


Steps

Mozzarella PIzza


Overview

Yield = 1
Cost = $2.08
Cost per Item = $2.08 per Pizza

Ingredients

1 Each Pizza Doug (1 x 9oz ball)
133 Grams Red Sauce (1.25 x 4oz ladles)
8 Grams Garlic (8 slides)
4 Grams Olive Oil
130 Grams Mozzarella

5 Grams Basil, chiffonade
17 Grams Parmesan, grated

Steps

1) Build the pizza with red sauce, garlic, EVOO and mozzarella.

2) Finish with basil and parmesan when the pizza comes out of the oven.

Mushroom Sausage Pizza


Overview

Yield = 1
Cost = $0
Cost per Item = $0 per Portion

Ingredients


Steps

Pepperoni Pizza


Overview

Yield = 1
Cost = $3.55
Cost per Item = $3.55 per Pizza

Ingredients

1 Each Pizza Doug (1 x 9oz ball)
133 Grams Red Sauce (1.25 x 4oz ladles)
120 Grams Mozzarella
85 Grams Pepperoni, sliced

1 Grams Parmesan, garnish

Steps

1) Build the pizza with red sauce, mozzarella and pepperoni.

2) Finish with parmesan when the pizza comes out of the oven.


Pizza Parts

Annatto Chili Oil


Overview

Yield = 1.5
Cost = $0
Cost per Item = $0 per Cups

Ingredients

1.5 Cups EVOO
6 Tablespoons Annatto Seeds
1 Tablespoons Chili Flakes

Steps

1) Mix together and heat all ingredients.

2) Let sit on stove covered for 12 hour.

3) Strain and hold.

Beef & Pork Meatballs


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Spread meat to cover bowl; salt surface of meat.

2) Add eggs, bread, garlic, cheese and basil to meat; mix by hand until fully incorporated.

3) Using scoop, make balls approximately 2 ½” inches in diameter (blue scoop).

4) In a 475 degree oven bake meatballs until firm, roughly 35 minutes.

5) Can be frozen.

Black Truffle Béchamel


Overview

Yield = 6
Cost = $0
Cost per Item = $0 per Liters

Ingredients


Steps

1) Melt Butter.

2) Add Flour.

3) Add Cream and stir continuously until thickened.

Chermoula Aioli


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

Chermoula Sauce


Overview

Yield = 1
Cost = $0
Cost per Item = $0 per Quart

Ingredients


Steps

1) Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.

2) Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.

3) Add cilantro, parsley, and mint; process until well combined but slightly textured.

4) Sauce can be made 3 days ahead; chill in an airtight container.

Egglpant Caponata


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Mix all ingredients.

Gorgonzola Cream


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Mix all ingredients until incorporated.

Pizza Dough


Overview

Yield = 36
Cost = $11.21
Cost per Item = $0.31 per 9 ounce dough ball(s)

Ingredients

225 Grams Bottled Water (room temperature)
22 Grams SAF Yeast
20 Grams Malt Barley Syrup

4500 Grams Caputo OO Flour
2250 Grams Bottled Water (room temperature)

135 Grams Sea Salt
225 Grams Caputo Semolina Flour
200 Grams Caputo OO Flour
1800 Grams Dough Starter

100 Grams Extra Virgin Olive Oil (EVOO)

Steps

)

1) Dissolve SAF yeast and malt barley syrup in 225 grams of bottled water.

2) Add the solution from step 1 into Hobart bowl along with 2,250 bottled water and 4,500 grams of OO flour. Mix for 8 minutes on STIR setting. (Note, flour should be added to the bowl last.)

3) Let mixture sit for 8 minutes to fully hydrate flower.

4) Mix salt, semolina and the remaining 200 grams of OO flour together.

5) Add the above mixed 3 ingredients and dough starterto the mixing bowl and mix for 8 minutes on setting 1.

6) Make a hole/dent in the dough and poor the olive oil to hole. Mix for 4 minutes on setting 1. (Note, it’s easiest if you punch a small dent in the dough and add oil. If you add oil to the side of the mixing bowl you may have to stop the mixer from time to time and fold the dough for the oil to incorporate properly.)

7) Form 9 ounces (or 255 gram) dough balls. Place in proofing boxes that has been very lightly sprayed with oil.

Pizza Dough 2.0


Overview

Yield = 36
Cost = $10.21
Cost per Item = $0.28 per 9 ounce dough ball(s)

Ingredients

3400 Grams Water (Cold, Filtered)
50 Grams Malt Barley Syrup (Prep 50%)
145 Grams Sea Salt
29 Grams Vital Wheat Gluten
400 Grams Caputo Semolina Flour
5370 Grams Caputo 00 Flour
29 Grams SAF Dry Yeast

Steps

1) Mix water, malt barley prep, sea salt, vital wheat gluten, semolina and about 10% of the 00 flour in stand mixer until fully dissolved (this is easier with a whisk).

2) Add yeast into mix and whisk.

3) Add remaining 00 to mixer and stir until flour is fully hydrated (use the hook attachment on setting 1 until dough pulls most the flour from the sides of the bowl).

4) Once ingredients are fully incorporated, mix on setting 1 for 10 minutes. If dough sticks to the sides of the bowl, you need to add a bit more flour.

5) Rest dough in bowl for 10 minutes.

6) Mix again on setting 1 for 10 minutes.

7) Halve dough, lightly coat in EVOO and store in upstair refrigerator in 12 quart containers.

8) After dough has cold-proofed for at least 24 hours, form 9 ounce dough balls using the proper technique.

9) Store dough balls at room temperature for 1 hour, then place in walk-in.

Pizza Dough Starter


Overview

Yield = 1
Cost = $3.11
Cost per Item = $3.11 per batch dough starter

Ingredients

1000 Grams Pizza Dough Starter (from day before)
1000 Grams Bottled Water (room temperature)
1000 Grams Caputo OO Flour

Steps

1) Dissolve existing starter in bottled water.

2) Completely mix in flour.

3) You need to adjust the recipe based on the number of batches of pizza dough you plan to make the following day. If you will make 2 batches tomorrow, use 1,900 grams of each ingredient. If you will make 3 batches tomorrow, use 2,800 grams of each ingredient.

Pizza Red Sauce


Overview

Yield = 2580
Cost = $7.39
Cost per Item = $0 per Gram(s)

Ingredients

2550 Grams San Marzano Tomatos (1 #10 Can)
130 Grams EVOO (1/4 cup)
24 Grams Kosher Salt (4 teaspoons)

Steps

1) Put all ingredients in Vitamix.

2) Pulse a few times, until smooth. Some tomato chunks should remain.

Wild Mushroom Mixture


Overview

Yield = 3197
Cost = $0
Cost per Item = $0 per Grams

Ingredients


Steps

1) Saute.


Smalls

Burrata


Overview

Yield = 1
Cost = $0
Cost per Item = $0 per Portion

Ingredients


Steps

1) Toast focaccia, spread pesto over focaccia surface and place center of plate over balsamic.

2) Line tomatoes across length of focaccia.

3) Top with burrata.

4) Drizzle balsamic over burrata build and plate.

5) Sprinkle with black sea salt.

Hummus


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Blend together in food processor.

Marinated Olives


Overview

Yield = 80
Cost = $0
Cost per Item = $0 per Portions

Ingredients


Steps

1) Place all ingredients in a pot and cover by ½ inch with olive oil. Heat, stirring occasionally until very hot. Remove from heat and cool.

2) Refrigerate.

3) Be sure that all containers placed in the refrigerator are dated and with your name or initials written on the label.

Mezze Plate


Overview

Yield = 1
Cost = $0
Cost per Item = $0 per Portion

Ingredients


Steps

Quahog Clam Dip


Overview

Yield = 43
Cost = $0
Cost per Item = $0 per Portions

Ingredients


Steps

1) Steam clams until they open.

2) Stain and reserve juice. Cool clams immediately by placing them into a shallow container and then in the refrigerator.

3) Once clams have cooled, place them in a mixer along with all other ingredients. Mix well.

4) Place into covered container(s) for storage.

Roasted Pepper Salad


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps


Large

Pan Roasted Statler


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps


Pasta

Lasagna


Overview

Yield = 8
Cost = $0
Cost per Item = $0 per Portions

Ingredients


Steps

1) Spray pan with oil.

2) Mix ricotta, 2# mozzarella (reserve2#), parmesan, eggs and basil; Season to taste.

3) Cover entire bottom of pan with tomato sauce roughly ¼” deep to allow first layer of noodles to sit in sauce.

4) Cover noodles with a generous layer of cheese mixture between 1/4” thick.

5) Repeat a thin layer of sauce over cheese.

6) Repeat: noodle on cheese, ricotta and sauce to form 3 layers of cheese.

7) Cover last layer with sauce and layer of noodle.

8) On last layer of noodle cover with sauce and then cover entire top with mozzarella.

9) Bake in 400 degree oven covered with foil for 30 minutes.

10) After 30 minutes, remove foil and cover top with remaining mozzarella.

11) Bake until center temp is 115 degrees.

Pappardelle Duck Confit


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

Ricotta Cavatelli, Kale and Sausage


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

Wlited Greens & Black Barley


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps


Pasta Parts

Carrot Sugo


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Cook butter and onions until soft.

2) Add stock and carrots.

3) Cook until carrots are tender.

4) Blend mixture and strain through chinois.

5) Add heavy cream whisk well.

6) Season to taste.

Pappardelle


Overview

Yield = 20
Cost = $0
Cost per Item = $0 per Portions

Ingredients


Steps

1) Mix flour and mound on surface. Create a well in center of flour.

2) Pour egg mixture into well.

3) Slowly incorporate flour into eggs; continue pulling flour in until ball forms.

4) Knead dough pushing and folding.

Porchetta Ragu


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Toast breadcrumbs and butter in 350 degree oven until golden brown. Toss breadcrumbs while baking to provide even toasting. Set aside to cool.

2) When breadcrumbs are cooled fold in parmesan cheese and ½ lemon zest. Set aside

3) Sautè bacon until crisp, remove from pan and hold. Add pork to the same pan. Then add rosemary, fennel seeds, onions, garlic, remainder of lemon zest and red pepper flakes. Once all is incorporated add wine, stock and parm rind. Simmer until reduced by half.

4) Once pork mixture is reduced, remove parm rind.

5) Add grated parmesan to pork mixture, lemon juice and continue to simmer until further reduced by 1/2 . When reduced add parsley.

Ricotta Cavatelli


Overview

Yield = 64
Cost = $0
Cost per Item = $0 per Ounces

Ingredients


Steps

1) Sift flour and salt together.

2) Form mixture into a mound and make a well in the center.

3) Break eggs into well and add ricotta.

4) Slowly beat the eggs and incorporate with ricotta and flour mixture.

5) Mix and knead until you all ingredients are incorporated and form a ball.

6) Wrap dough in plastic or cover with a towel for at least an hour to let dough rest.

7) Quarter dough (rewrap dough not in use to avoid drying). Roll the first portion into a ribbon about 12” to 18” long and ½” to ¾” thick.

8) Make sure the dough ribbon is well floured. Slowly feed the end of the ribbon into the Cavatelli Maker rollers and turn the crank. It will grab the dough, fold it into the hot dog shaped bun shape and cut it while making impressions on the outside.

9) Freeze on sheet pans, portion and freeze. Do not thaw before cooking.

10) Cook frozen Cavetelli in boiling salted water for 10 to 12 minutes.

Temphe Croquettes


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Roast sweet potatoes for 45 minutes at 350. When done set aside to cool.

2) Prepare everything on the list. Add ingredients to hot pot add sesame oil and saute. When translucent add everything else.

3) Deglaze with tamari, add hoisen and remove from heat.

4) Spread on large sheet tray and cool (strain off any excess liquid).

5) Once cooled completely rice sweet potato mixture and mix well with cooled greens mixture.

6) Add panko until mixture can be molded.

7) Mold into patties or balls and fry.


Sides

Celery Root Slaw


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Mix together zest, crème fraiche, lemon juice, shallots, olive oil and poppy seeds. Set aside.

2) Peel and julienne celery root.

3) Fold crème fraiche mixture with celery root. Be sure to coat all the celery root to avoid browning.

4) Fold in celery leaves and reserve a few garnish.


Sauces

Arugula Pesto


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients

1 Cups EVOO
4 Ounces (weight) Baby Arugula
4 Ounces (weight) Parmesan Cheese, grated
5 Each Garlic, cloves
2 Teaspoons Kosher Salt
2 Teaspoons Black Pepper, freshly ground
0.5 Pistachios, toasted

Steps

1) Place the arugula in the robot coupe and pulse it while drizzling olive oil over it. Do not puree.

2) Continue pulsing the robot coupe and drizzling olive oil while adding the Parmesan cheese, then the garlic.

3) Finally add the pistachios, salt and pepper to robot coupe and pulse a bit more.

4) Again, the end result should not be a puree.

Balsamic Reduction


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Simmer balsamic vinegar until thick and syrupy but still a liquid when cooled. If you over cook the mixture the vinegar will seize.

Basil Pesto


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Place the basil in the robot coupe and pulse it while drizzling olive oil over it. Do not puree.

2) Continue pulsing the robot coupe and drizzling olive oil while adding the Parmesan cheese, then the garlic.

3) Finally add the pine nuts, salt and pepper to robot coupe and pulse a bit more.

4) Again, the end result should not be a puree.

Fig Jam


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Blend fig will in robot coupe.

2) Transfer fig mixture to pot; add other ingredients.

3) Cook on medium heat until thick.

Herb Tahini Sauce


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Cook garlic in boiling water until soft; drain and place in ice water. Reserve boiling water.

2) In the reserved water cook arugula and herbs for a few minutes, strain and place shock in cold water. Drain and place in paper towels. Squeeze to remove as much as water as possible.

3) Puree all ingredients adding 1 ½ c of water to thin – use more water as needed to have the correct consistency – thin it can be used as salad dressing or thicker for salad dressing.

4) Season with salt and pepper to taste.

Honey Lime Vinaigrette


Overview

Yield = 2
Cost = $0
Cost per Item = $0 per Quarts

Ingredients


Steps

1) Puree shallots, basil, salt, lime juice, rice wine vinegar, honey and mustard in blender.

2) To puree pulse in oil until incorporated.

Ras El Hannout Butter


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Combine in robout coupe.

Tomato Sauce


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) With enough olive oil to cover bottom of pot heat.

2) Caramelize meat in sauce pot; remove and reserve meat; before proceeding remove any burnt pieces on bottom of pot.

3) In same sauce pot from step 2, Add garlic and sauté. Do not brown/toast garlic.

4) Stir in tomato paste and continue cooking for a few minutes.

5) Add whole peeled tomatoes and water. Bring to a slow boil and reduce heat to a simmer. Cook for 2 hours, stir occasionally.

6) Puree tomatoes into a consistent sauce.

7) Add meat back to pot and cook for another 1 more hour.

8) S/P to taste.

Vegetable Stock


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Sweat vegetables.

2) Add water.

3) Simmer 2 hours.


Desserts

Italian Cheesecake


Overview

Yield =
Cost = $0
Cost per Item = $ per

Ingredients


Steps

1) Bring all cheeses to room temperature.

2) Cream first 4 ingredients in a bowl.

3) Cream next 6 ingredients in a seperate bowl.

4) Mix bowls together.

5) Grease a n 8 in deep pie dish (3 in high).

6) Bake at 350 degrees for one hour.

7) Turn oven off and leave in oven for another hour.

8) Do not open oven to avoid cracking of cake.

Olive Oil Cake with Tangerine Syrup


Overview

Yield = 12
Cost = $0
Cost per Item = $0 per Portions

Ingredients


Steps

1) Oven to 350 degrees.

2) Oil molds.

3) Whisk eggs with zest until well combined.

4) Add sugar, oil and milk to eggs mixture.

5) Whisk in baking powder, baking soda and salt.

6) Mix in flour until no lumps.

7) Pour batter into greased molds.

8) Bake 30 minutes.