**Yields 1 gallon of soup (16 portions)
1 lb. Mushroom (white or cremini), sliced
2 Tbsp. Vegetable Oil
1/4 cup White wine
1/4 lbs. Butter
1 each Medium onion, diced
4 Tbsp. Tomato Paste
1/2 cup AP flour
2 qts. Water
2 cups Heavy cream or Half & Half
to taste Salt & Pepper
Toss sliced mushrooms in the oil and white wine. Roast in the oven (350F), stirring occasionally until uniformly golden brown. Melt butter in a large saucepot. Add onions and cook until slightly browned. Add tomato paste, cook slightly and add flour. Add water, and bring to simmer. Simmer for twenty minutes. Combine cream and soup. Heat, season and serve.
Note: A good topping is a savory whipped cream with Sherry or Port.
**Yield: 10 portions
1 pound White Beans (Dry) Great Northern or Cannelini Beans
1 pound Diced Tomatoes in Juice (Hunt’s Petite)
1 each Yellow Onion, large, chopped
½ tbsp. Garlic, minced
¼ cup Extra Virgin Olive Oil
2 quarts Water
1 each Bay Leaves
Salt & Pepper to taste
Fresh herbs and/or prosciutto for garnish.
Soak beans overnight in water (at least one inch over dry beans). Drain.
Sauté onions in olive oil, add garlic, tomato paste. Add Diced tomatoes, bay and simmer for one to three hours. Season to taste.
**Makes 12 burgers.
Black beans (cooked) 3 cups
roasted corn (dry roast) 3 cups
yellow pepper (fine dice) 1 large
red pepper (fine dice) 1 large
red onion (fine dice) 1 large
tomato paste 1 TB
salt/pepper mix to taste
cumin 1 tsp
thyme (fine chop) 2 tsp
red pepper flakes 1 tsp
cilantro (ruff chop) 2 TB
bread crumbs (fresh NOT panko) 3 cups
sticky rice (cooked) 3 cups
garlic 1 TB
Saute peppers, onions, and garlic together with cumin. When done, mix everything else in a mixer.
**Note: This recipe yields 24 creme brulee, so you might want to pare down the proportions for family size.
4 cups Sugar
1 ½ qt. Half and Half
14 each Eggs
6 each Yolks
2 Tbsp. Vanilla
1 can Pumpkin (15 ounce can)
Bring the half & half and half of the sugar to a boil. Combine the eggs, yolks, pumpkin, vanilla, and the rest of the sugar. Pour the boiling liquid into the sugar mix gradually while stirring briskly. Pour into molds and bake in a conventional oven at 325F until set. Cool, wrap and refrigerate.
Sweet potatoes 3-4 large, peeled and large dice
Chef potatoes 7-8 large, peeled and large dice
Ginger 1 lb
Heavy cream ½ cup
Butter ½ lb
Salt and pepper To taste
Puree ginger finely, then place in cloth napkin and ring out ginger juice. Combine butter and heavy cream in pan and heat till butter is completely melted, Boil sweet and chef potatoes together until fully cooked. Strain and heat in oven (375) for 5-10 min. (just enough to dry out potatoes) Run through ricer or mix in large mixer, add cream, butter, ginger, and salt & pepper all to taste.
1qt Whole Milk
1qt Heavy Cream
2 T Vanilla Extract
24 Egg Yolks
2 c Sugar
1/2 c Ginger, Peeled and Thinly Sliced
Zest from 3 Oranges
Bring to a boil: Cream, milk, sugar, vanilla, zest, and ginger
Remove from heat
Whisk yolks and temper with milk mix (one ladle at a time)
Add eggs back into the milk mix
Strain through a chinois
Pour into molds
Bake @ 325 in a water bath for 30 minutes or until just set
12 oz Butter
9 oz Unsweetened Chocolate
3 c Sugar
1 c Dark Corn Syrup
3/4 c Unsifted Flour
1.5 T Vanilla
3/4 t Salt
In a 4qt saucepan melt butter and chocolate
Remove from heat
Stir in sugar, corn syrup, flour, vanilla and salt
Mix till well blended
Stir in slightly beaten eggs
Pour into 9″ graham cracker crust
Bake @ 350 for 35 minutes until filling is puffed and center firm
Yield = 2 pies
Shredded White Cabbage
Apple Cider Vinegar
Salt & Pepper
Salt the cabbage a day in advance and store in cooler.
Drain Cabbage and add the shredded carrots.
Splash with just enough cider vinegar to barely wet the cabbage.
Then add mayonnaisse until the cabbage is coated and slightly creamy.
Add in chopped parley.
Season with sugar and S & P until you find the right balance of flavor.
Add a pinch or two of cayenne pepper to give it a distant bight.
2 cups AP flour
2 cups Corn meal
½ cups Sugar
2 Tbsp. Baking powder
2 tsp. Salt
2 each Fine dice jalapeno
½ tsp Dry mustard
2cups Shredded cheddar cheese (or diced)
4 each Eggs slightly beaten
2 cups Buttermilk
½ cup Vegetable oil
1 cup Frozen Corn
Method: Combine dry ingredients first and then combine eggs, milk, and vegetable oil, Corn and Jalapenos and stir together. Bake at 375 degrees F. Makes enough for one muffin tin.
2 each Italian Eggplant
1 cup Tahini
2 cloves Garlic (minced)
1/2 Cup Olive Oil
to taste Lemon Juice
to taste Salt and Pepper
Method: Coat the eggplant in olive oil, grill for flavor. Roast in a moderate oven until very tender. Cool. Peel and remove most of the seeds. Puree in a food processor with the Tahini and garlic. Drizzle in the olive oil and season with the lemon juice and salt and pepper.