Holiday Feast Fresno, Ca December 2009 Community Regional Hospital and UCSF Medical
Carved Prime Rib of Beef
Cheese Tortellini with Spicy Arribiatta Sauce
Creamed Heirloom Potatoes
Hot Green Bean and Tomato Salad
Bread Selection
Ambrosia
Spinach with Cranberries, candied walnuts and Nappa Goat Cheese
Assorted Cobblers
Strawberry Punch
Carved Prime Rib of Beef
Cheese Tortellini with Spicy Arribiatta Sauce
Creamed Heirloom Potatoes
Hot Green Bean and Tomato Salad
Bread Selection
Ambrosia
Spinach with Cranberries, candied walnuts and Nappa Goat Cheese
Assorted Cobblers
Strawberry Punch
DATE NUT COOKIES
2 cups flour
1/2 tsp salt
1 tsp pumpkin pie spice
1 cup brown sugar
1 tsp vanilla
1/2 cup chopped pecans
2 cups pitted dates
1/2 tsp. soda
1/2 cup butter
1 egg
1/2 cup buttermilk
sift and measure the flour,,,slice dates, dredge with 2 tbs flour. mix remaining flour with salt , soda , and pumpkin pie spice. Cream butter and sugar. add eggs and vanilla. beat well. Add flour mixture alternately with mix. Stir in dates and pecans. Drop by teaspoons onto greased baking sheet. Bake in 375 oven for 8 to 10 minutes.
2 cups flour
1/2 tsp salt
1 tsp pumpkin pie spice
1 cup brown sugar
1 tsp vanilla
1/2 cup chopped pecans
2 cups pitted dates
1/2 tsp. soda
1/2 cup butter
1 egg
1/2 cup buttermilk
sift and measure the flour,,,slice dates, dredge with 2 tbs flour. mix remaining flour with salt , soda , and pumpkin pie spice. Cream butter and sugar. add eggs and vanilla. beat well. Add flour mixture alternately with mix. Stir in dates and pecans. Drop by teaspoons onto greased baking sheet. Bake in 375 oven for 8 to 10 minutes.
- Flour, for work surface
- 1 sheet frozen puff pastry, thawed
- 3 Granny Smith apples
- 1/3 cup granulated sugar
- 1 large egg yolk, lightly beaten with
- 1 teaspoon water
- 2 tablespoons unsalted butter
- 2 tablespoons apple jelly or apricot jam
Nutrition Info
Per Serving
- Calories: 541 kcal
- Carbohydrates: 65 g
- Dietary Fiber: 2 g
- Fat: 30 g
- Protein: 5 g
- Sugars: 34 g
2. Cooking Directions
- Preheat oven to 375 degrees F. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
- Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
- In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.
Yield: 4 servings
| Kanpachi (Young Yellow Tail-Hamachi) | 2.5 | oz | ||||||
| Yuzu Juice | 0.25 | oz | ||||||
| Black Truffle Oil | 0.25 | oz | ||||||
| Garlic | 1 | pitch | ||||||
| Salt-Le Paludier | 1 | pitch | ||||||
| Fried Leak | 1 | oz | ||||||
| Myoga(jap.shallot)Julianne | 1 | oz | ||||||
| Micro herb mix | 0.25 | oz | ||||||
| Baby crab fried(jap.baby crab) | 1 | each | ||||||
| Cooking Method | ||||||||
| 1. Slice Kanpachi into 4 slices in Sushi size and place onto the plate | ||||||||
| 2. Spread Garlic on Kanpachi | ||||||||
| 3. Sprinkle Salt and Pepper over it. | ||||||||
| 4. Pour Yuzu Juice and Truffle Oil over it. | ||||||||
| 5. Garnish micro citrus , fried crab | ||||||||
| olive oil | 1 qt./ 1 lit | |||||||
| lemon juice | 7 oz/ 200g | |||||||
| salt | 2 tsp / 20g | |||||||
| Cooking Method | ||||||||
| Combine all ingredients,,blend well in blender | ||||||||
Acini di Pepe (“Peppercorn”) – Acini di Pepe is perfect to use in soup recipes. These shapes are ideal to include in broths.
Alphabet Pasta:
This favorite kids’ shape is usually used in soups for a fun meal anytime.
Anellini - Tiny rings of pasta. Anellini is a smaller version of Anelli pasta. It is used in various soups and is also a compliment to a number of salads.
Angel Hair, Capellini (“Fine Hairs”) – These thin, delicate pasta strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals.
Bow Ties, Farfalle (“Butterflies”) – Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes.
Buctani - Thick Spaghetti shaped pasta that is hollow in the center, similar to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.
Campanelle (“Bells”) – Campanelle pasta resembles a small cone with a ruffled edge. Pair Campanelle pasta with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.
Cappelletti – Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat.
Casarecce - Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when serving a meat sauce and can be used in a variety of casserole dishes.
Cavatappi (“Corkscrew”) - The tight spiral locks-in the flavor allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.
Cavatelli – Cavatelli resemble tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces.
Ditalini (“Little Thimbles”) – This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
Egg Noodles (Medium) - (From “Nudel,” German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces.
Egg Noodles (Wide) – (From “Nudel,” German meaning paste with egg) – Go beyond the traditional Stroganoff and use, Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces.
Elbow Macaroni – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese.
Farfalline – Farfalline is s small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
Fideo – Short thin strands of pasta that are slightly curved. Fideo pasta is commonly used in various soup recipes.
Fusilli (“Twisted Spaghetti”) – This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles.
Gemili (“Twins”) - Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces.
Gigli (“Lilies”)– Gigli is a fluted edge piece of pasta that has been rolled into a cone shaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles.
Jumbo Shells – Best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat.
Lasagna (From “lasanum,” Latin for pot) – Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal.
Linguine (“Little Tongues”) - A great shape to compliment a variety of sauces. Also a good choice for salads and stir-fry dishes.
Macaroni (“Dumpling”) – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.
Manicotti (“Small Muffs”) – Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake.
Medium Shells, Conchiglie – (“Shells”) Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.
Orecchiette (“Little Ears”) – These “little ears” are commonly served with thick, chunky sauces or in pasta salads.
Orzo (“Barley”) – This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course.
Penne, Mostaccioli (“Quills” and “Small Mustaches”) – This tubular pasta compliments a variety of sauces, is frequently used in salads, baked in casseroles, or made into stir fry dishes.
Penne (“Quills” or “Feathers”) – Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Penne Rigate (“Quills” or “Feathers”)- Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Pipe Rigate - A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces.
Pipette Rigate – This shape is a smaller version of Pipe Rigate. Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Radiatori (“Radiators”) – This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups.
Ravioli - Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream.
Reginette – Reginette is wide, flat ribbon pasta that has rippled edges on both sides. This shape is similar to Lasagna.
Riccioli (“Curl”) -Riccioli’s twisted shape holds bits of meat, vegetables and cheese, so it works well with a variety of sauces, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
Rigatoni (“Large Grooved”) - Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.
Rocchetti (“Spool”) – This short pasta is perfect for preparing casseroles and salads.
Rotelle (“Little Wheels”) -The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.
Rotini (“Spirals” or “Twists”) – Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
Small Shells - Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.
Spaghetti – (“A length of Cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.
Thin Spaghetti – Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient.
Tortellini – Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce.
Tortiglioni – Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce.
Tripolini – Tripolini is a tiny bow tie shaped pasta used in soups and salads or paired with a simple sauce.
Tubini - A medium-sized, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.
Vermicelli – (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient.
Wagon Wheels, Ruote (“Wheels”) – Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy.
Ziti (“Bridegrooms”) – A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.
Alphabet Pasta:
This favorite kids’ shape is usually used in soups for a fun meal anytime.
Anellini - Tiny rings of pasta. Anellini is a smaller version of Anelli pasta. It is used in various soups and is also a compliment to a number of salads.
Angel Hair, Capellini (“Fine Hairs”) – These thin, delicate pasta strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals.
Bow Ties, Farfalle (“Butterflies”) – Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes.
Buctani - Thick Spaghetti shaped pasta that is hollow in the center, similar to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.
Campanelle (“Bells”) – Campanelle pasta resembles a small cone with a ruffled edge. Pair Campanelle pasta with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.
Cappelletti – Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat.
Casarecce - Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when serving a meat sauce and can be used in a variety of casserole dishes.
Cavatappi (“Corkscrew”) - The tight spiral locks-in the flavor allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.
Cavatelli – Cavatelli resemble tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces.
Ditalini (“Little Thimbles”) – This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
Egg Noodles (Medium) - (From “Nudel,” German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces.
Egg Noodles (Wide) – (From “Nudel,” German meaning paste with egg) – Go beyond the traditional Stroganoff and use, Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces.
Elbow Macaroni – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese.
Farfalline – Farfalline is s small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
Fideo – Short thin strands of pasta that are slightly curved. Fideo pasta is commonly used in various soup recipes.
Fusilli (“Twisted Spaghetti”) – This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles.
Gemili (“Twins”) - Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces.
Gigli (“Lilies”)– Gigli is a fluted edge piece of pasta that has been rolled into a cone shaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles.
Jumbo Shells – Best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat.
Lasagna (From “lasanum,” Latin for pot) – Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal.
Linguine (“Little Tongues”) - A great shape to compliment a variety of sauces. Also a good choice for salads and stir-fry dishes.
Macaroni (“Dumpling”) – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.
Manicotti (“Small Muffs”) – Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake.
Medium Shells, Conchiglie – (“Shells”) Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.
Orecchiette (“Little Ears”) – These “little ears” are commonly served with thick, chunky sauces or in pasta salads.
Orzo (“Barley”) – This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course.
Penne, Mostaccioli (“Quills” and “Small Mustaches”) – This tubular pasta compliments a variety of sauces, is frequently used in salads, baked in casseroles, or made into stir fry dishes.
Penne (“Quills” or “Feathers”) – Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Penne Rigate (“Quills” or “Feathers”)- Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Pipe Rigate - A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces.
Pipette Rigate – This shape is a smaller version of Pipe Rigate. Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Radiatori (“Radiators”) – This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups.
Ravioli - Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream.
Reginette – Reginette is wide, flat ribbon pasta that has rippled edges on both sides. This shape is similar to Lasagna.
Riccioli (“Curl”) -Riccioli’s twisted shape holds bits of meat, vegetables and cheese, so it works well with a variety of sauces, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
Rigatoni (“Large Grooved”) - Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.
Rocchetti (“Spool”) – This short pasta is perfect for preparing casseroles and salads.
Rotelle (“Little Wheels”) -The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.
Rotini (“Spirals” or “Twists”) – Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
Small Shells - Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.
Spaghetti – (“A length of Cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.
Thin Spaghetti – Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient.
Tortellini – Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce.
Tortiglioni – Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce.
Tripolini – Tripolini is a tiny bow tie shaped pasta used in soups and salads or paired with a simple sauce.
Tubini - A medium-sized, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.
Vermicelli – (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient.
Wagon Wheels, Ruote (“Wheels”) – Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy.
Ziti (“Bridegrooms”) – A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.
| Item# | U/M | |||||||
| iceberg lettuce | cut into round shape | 1/3 head | ||||||
| black olives | remove pit | 5 each | ||||||
| quail eggs | cooked, cut in half | 1 each | ||||||
| parmesan cheese | shaved | 4 flakes | ||||||
| white tuna in oil | 0.7oz / 20g | |||||||
| sweet red peppers | Julienne | 0.7oz / 20g | ||||||
| sweet green peppers | Julienne | 0.7oz / 20g | ||||||
| cucumber | sliced thick on an angle | 0.7oz / 20g | ||||||
| basil | To taste | |||||||
| chive | To taste | |||||||
| lemon oil | sauces (page 1) | To taste | ||||||
| cherry tomatoes | Cut in half | 1 each | ||||||
| tapenade | ||||||||
| toasts | mini baguette | 3 pieces | ||||||
| lemon vinaigrette | ||||||||
| baby artichoke | sliced thin | 1 each | ||||||
| baby radish | cut into quarters | 1 each | ||||||
| Cooking Method | ||||||||
| Cut the iceberg in slices and take one thick slice, then cover with tapenade from a pastry bag | ||||||||
| . Then spread some tapenade on each of the toasts | ||||||||
| Arrange all of the vegetables in the ring making sure that they have plenty of height and volume | ||||||||
| On top of the vegetables, arrange the quail egg, parmesan, tuna and olives | ||||||||
| Garnish with the basil and chives, drizzle with lemon vinaigrette | ||||||||
| Serve the toast with tapenade on the side | ||||||||
| Item# | Description | QTTY | U/M | |||||
| fresh foie gras | 14 oc/ 400g | |||||||
| butter | 7 oc / 200g | |||||||
| chinese wonton dough | 25 pieces | |||||||
| cilantro | chiffonade | 1 branch | ||||||
| basil | chiffonade | 1 branch | ||||||
| mint | Chiffonade | 1 branch | ||||||
| ginger | julienne, fine. | 1.75 oc / 50g | ||||||
| chicken stock | 25 oc / 1.5 lit | |||||||
| thai basil | chiffonade | 1 branch | ||||||
| salt | 5 g / 2 pinches | |||||||
| Cooking Method | ||||||||
| In the robocoupe mix the foie gras with the butter, pass it through tamis. Put this in a pastry bag. | ||||||||
| On one of the corners of the chinese dough squares put 3 g /.100 oz of foie gras butter. | ||||||||
| Get the corners wet, fold and close the ravioli. Then with a mini circle mold cut it into half circle | ||||||||
| raviolis. | ||||||||
| Chiffonade all of the herbs, just leaves. | ||||||||
| Serve 10 oz / 300g of chiken stock (thicken it) 5 raviolis, and julienne of each herb and ginger. | ||||||||
| Yield : | 3.7 QT | Cost Portion: | Selling Price: | Cost% : | ||||
| Ingredient | ||||||||
| Item# | Description | QTTY | U/M | |||||
| red tomatoes | 35 oz / 1kg | |||||||
| red sweet peppers | 35 oz / 1kg | |||||||
| cucumber | 35 oz / 1kg | |||||||
| onion | 1.75 oz / 50g | |||||||
| garlic | .875 oz / 25g | |||||||
| old red wine vinager | 7 oz / 200g | |||||||
| salt | 1.05 oz / 30g | |||||||
| tobasco | pm | |||||||
| cumin | pm | |||||||
| gelatine leaves | 6 | |||||||
| olive oil | 7 oz / 200g | |||||||
| salt | .35 oz / 10g | |||||||
| avocado crème | ||||||||
| egg yolk | 1 | |||||||
| acid ascorbic | 1/4 tsp | |||||||
| avocado | 200g | |||||||
| lime juice | 3.5 oz / 100g | |||||||
| Vegetable brunoise | cucumber greens, celery, red pepper | 10g | ||||||
| Cooking Method | ||||||||
| GASPACHO; Cut the vegetables, put all together with the liquids to marinate for 24 hours. | ||||||||
| Mix it in the blender and finally pass it though the chinois pressing hard to obtain the maximum. | ||||||||
| Put in cold water the gelatine leaves and once they soften, strain them and melt them in the | ||||||||
| microwave, add a bit of the gaspacho to them and then incorporate them into the gaspacho. | ||||||||
| AVOCADO CRÈME; Get only the green part of the avocadoes, the very exterior, and mix it with the | ||||||||
| lime juice, egg yolk and the ascorbic acid . | ||||||||
| Mix it in the robocoupe and pass it through the fine tamis afterwards. | ||||||||
| First place the brunoise of vegetables in the glass, then pour a small amount of the gaspacho and | ||||||||
| allow to set up in the fridge before add the rest of the liquid. When this is set, fill the glass to | ||||||||
| a height of 2 total inches. Then place in the fridge to set again | ||||||||
| Next, pour the avocado crème on top of the gaspacho to 1/2 inch high. Allow to set. | ||||||||
| Finish with olive oil drizzled on top and ground cumin | ||||||||
**7 UP POUND CAKE******Mix cake in the following order****3 Sticks of Butter3 Cups of Sugar5 Eggs (Add eggs one at a time)3 Cups Flour 1 Cup of 7 Up (Not Sprite it does not taste the same)2 tsp Vanilla extract (you can add vanilla beans)2 tsp lemon e...xtract (you can add lemon zest)(Use any flavoring you like)Bake for an hour on 350 or until the toothpick comes out clean*Icing* Light glazeFresh squeezed lemon juice, lemon and vanilla extract, powder sugar (you can also add cream cheese for a thicker icing) to the above ingredients
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