Grilled Vegetables Provence style Recipe

Makes 10 servings

  • 57 g garlic cloves
  • 240 mL olive oil, or as needed
  • 2 tbsp/6 g minced rosemary
  • 567 g zucchini, cut into 1.25 cm thick slices (either on an elongated bias or lengthwise)
  • 567 g eggplant, cut into 1.25 cm thick slices (either on an elongated bias or lengthwise)
  • 227 g onion, sliced into 1.25 cm rings
  • Salt, as needed
  • Ground black pepper, as needed
  • 170 g green pepper
  • 170 g red pepper
  • 113 g peeled, seeded, and medium-diced tomato
  • 1 tbsp/15 mL balsamic vinegar
  • 28 g basil chiffonade
  1. Place the garlic in a large, shallow pan and add enough oil to barely cover it. Add the rosemary and simmer over very low heat until the garlic is blanched but not falling apart, 15 to 20 minutes. Remove from the heat and cool to room temperature. Reserve.
  2. Brush the zucchini, eggplant, and onion rings with the garlic and rosemary oil and season with salt and pepper. Place them on the hot grill and cook on the first side until browned. Turn once and complete cooking on the second side until the vegetables are tender, 3 minutes total or more. Remove from the grill.
  3. Grill the peppers until evenly charred on all sides. Remove from the grill and let the peppers cool. Remove the skin, core, seeds, and ribs. Cut the peppers into 1.25 cm strips.
  4. Put the garlic and 6o mL of the oil in a large, deep saucepan and heat over medium heat. Remove the pan from the heat. Add the grilled vegetables and the tomatoes and stir gently to blend the flavors. Add the vinegar and adjust seasoning with salt and pepper. Fold in the basil and serve immediately, or hold the vegetables warm for service and garnish individual servings with basil.

Minestrone Soup Recipe

Makes 3.84 L

  • 57 g salt pork, minced
  • 60 mL olive oil
  • 454 g paysanne-cut onion
  • 227 g paysanne-cut celery
  • 227 g paysanne-cut carrot
  • 227 g paysanne-cut green pepper
  • 227 g paysanne-cut green cabbage
  • 14 g minced garlic
  • 454 g tomato concasse
  • 2.88 L Chicken Stock
  • Salt, as needed
  • Ground black pepper, as needed
  • 113 g cooked chickpeas
  • 170 g cooked black-eyed peas
  • 170 g cooked ditalini

GARNISH

  • 142 g grated Parmesan
  1. Render the salt pork with the oil in a large sauce pot over medium heat until the fat has melted but the meat has not browned, about 10 minutes.
  2. Add the onions, celery, carrots, peppers, cabbage, and garlic and sweat until the onions are translucent about 15 minutes.
  3. Add the tomato concasse, stock, salt, and pepper. Simmer until the vegetables are tender, 25 to 30 minutes. Do not overcook.
  4. Add the chickpeas, black-eyed peas, and ditalini. The soup is ready to finish now, or it may be rapidly cooled and stored for later service.
  5. To finish the soup for service, return it to a simmer. Adjust seasoning with salt and pepper. Garnish individual portions with grated Parmesan.

Gazpacho Andaluz Soup Recipe

Makes 3.84 L

  • 3.63 kg peeled, seeded, and medium-diced plum tomatoes
  • 454 g small-diced green peppers
  • 454 g small-diced, peeled cucumbers
  • 8 garlic cloves, crushed
  • 240 mL red wine vinegar
  • 480 mL olive oil
  • Salt, as needed
  • Ground black pepper, as needed

GARNISH

  • 113 g small-dice tomatoes
  • 113 g small-dice green peppers
  • 113 g small-dice cucumbers
  1. Combine the tomatoes, peppers, cucumbers, garlic, vinegar, oil, salt, and pepper in a nonreactive container. Cover, refrigerate, and marinate overnight.
  2. Puree the marinated ingredients in a blender or food mill, working in batches if necessary. Strain through a fine-mesh sieve. Adjust seasoning with salt and pepper.
  3. Chill the soup thoroughly.
  4. Serve the soup in chilled bowls or cups and garnish each serving with diced tomatoes, peppers, and cucumbers.

Chicken Burger Recipe

Makes 10 servings

  • 1.13 kg ground chicken
  • 170 g bread crumbs
  • 454 g Duxelles Stuffing, cooled
  • 2 tbsp/6 g chopped herbs, such as chives, oregano, basil, or parsley
  • 1 tsp/3 g salt
  • 1 g ground white pepper
  • 284 g thinly sliced provolone
  • 10 Kaiser rolls
  • 113 g butter or as needed, melted
  • 10 green or red leaf lettuce leaves
  • 20 tomato slices
  1. Gently mix the chicken, bread crumbs, duxelles, herbs, salt, and pepper. Form into ten 170 g patties.
  2. Lightly butter a large saute pan or griddle. Brown the patties on both sides. Finish in a 177°C oven to an internal temperature of 74°C.
  3. Prior to service, top each burger with provolone and return to the oven to melt.
  4. For each sandwich, slice open a roll, leaving it hinged. Brush the cut surfaces with melted butter and grill until golden. Place a burger on the roll and serve open-faced with l lettuce leaf and 2 tomato slices.

Curried Rice Salad Recipe

Makes 10 servings

  • 907 g cooked long-grain rice
  • 227 g cooked green peas
  • 113 g diced onion
  • 113 g diced Granny Smith apples, peeled if desired
  • 57 g toasted pumpkin seeds
  • 57 g plumped golden raisins
  • 180 mL Curry Vinaigrette, or as needed
  • Salt, as needed
  • Ground black pepper, as needed
  • Curry Powder, as needed (optional)
  1. Combine the rice, peas, onions, apples, pumpkin seeds, and raisins.
  2. Toss lightly with the vinaigrette, adding just enough to moisten the rice. Season with salt, pepper, and curry powder, if desired.
  3. Serve immediately or refrigerate for later service.

Potato Salad Recipe

Makes 10 servings

  • 1.13 kg cooked Red Bliss potatoes, peeled and sliced
  • 170 g small-dice Hard-Cooked Eggs
  • 142 g diced onion
  • 142 g diced celery
  • 2 tbsp/30 mL Dijon mustard, or as needed
  • 480 mL Mayonnaise
  • Worcestershire sauce, as needed
  • Salt, as needed
  • Ground black pepper, as needed
  1. Combine the potatoes, eggs, onions, and celery in a large bowl. Mix the mustard with the mayonnaise and Worcestershire sauce. Add to the potato mixture and toss gently. Season with salt and pepper.
  2. Serve immediately or refrigerate for later service.

Shrimp Salad Recipe

Makes 10 servings

  • 907 g cooked shrimp, peeled and deveined
  • 240 mL Mayonnaise
  • 227 g minced celery
  • 85 g minced onion
  • Salt, as needed
  • Ground white pepper, as needed
  1. Coarsely chop the shrimp (leave small shrimp whole).
  2. Combine the shrimp, mayonnaise, celery, and onions and mix well. Season with salt and pepper.
  3. Serve immediately or refrigerate for later service.

Cucumber Salad Recipe

Makes 10 servings

  • 120 mL rice wine vinegar
  • 99 g sugar
  • 2 tsp/6.50 g salt
  • 3 English cucumbers, halved lengthwise, cut into 3-mm slices
  • 1 medium red onion, quartered lengthwise, cut into 3-mm slices
  • 1 tbsp/9 g red jalapeno, halved lengthwise, cut into 3-mm slices
  • 4 tbsp/12 g roughly chopped or torn mint leaves
  • 21 g cilantro leaves
  1. Combine the vinegar, sugar, and salt in a saucepan. Warm over low heat, whisking constantly until the sugar and salt are dissolved. Do not boil. Cool to room temperature.
  2. Combine the cucumbers, onions, and jalapenos in a nonreactive bowl. Add the vinegar mixture. Marinate for 30 minutes.
  3. Drain the salad and serve immediately. Garnish with mint and cilantro.

Wilted Spinach Salad with Warm Bacon Vinaigrette Recipe

Makes 10 servings

  • 227 g diced bacon
  • 43 g minced shallot
  • 2 tsp/6 g minced garlic
  • 113 g brown sugar
  • 90 mL cider vinegar
  • 150 to 180 mL vegetable oil
  • Salt, as needed
  • Cracked black peppercorns, as needed
  • 680 g spinach, washed and dried
  • 5 Hard-Cooked Eggs, cut into small dice
  • 170 g sliced mushrooms
  • 85 g thinly sliced red onions
  • 113 g Croutons
  1. To make the vinaigrette, render the bacon in a medium sautoir over medium-low heat. When the bacon is crisp, remove it from the pan, drain, and reserve.
  2. Add the shallots and garlic to the bacon fat and sweat until soft. Blend in the sugar. Remove the pan from the heat. Whisk in the vinegar and oil. Season with salt and pepper.
  3. Toss the spinach with the eggs, mushrooms, onions, croutons, and reserved bacon. Add the warm vinaigrette, toss once, and serve immediately.

Mayonnaise Recipe

Makes 960 mL

  • 75 mL pasteurized egg yolks
  • 2 tbsp/30 mL water
  • 2 tbsp/30 mL white wine vinegar
  • 2 tsp/4 g dry mustard or 2 tsp/10 mL prepared mustard
  • 2.50g sugar
  • 720 mL vegetable oil
  • Salt, as needed
  • Ground white pepper, as needed
  • 2 tbsp/30 mL lemon juice
  1. Combine the yolks, water, vinegar, mustard, and sugar in a bowl. Mix well with a balloon whisk until the mixture is slightly foamy.
  2. Gradually add the oil in a thin stream, constantly beating with the whisk, until the oil is incorporated and the mayonnaise is smooth and thick.
  3. Season with salt, pepper, and lemon juice.
  4. Use immediately or refrigerate in a clean container for later service.