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Mid-Atlantic Recipes

Gary Prell

Gary Prell

Last updated on January 21, 2014

Split Pea Soup

Yield:  6 portions

Portion size:  8 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
2 ounces (57g)                                     butter
2 ounces (57g)                                     onions, fine dice
4 ounces (113g)                                   celery, fine dice
4 ounces (113g)                                   carrots, fine dice
1 pound (454g)                                   split peas
1                                                          ham bone, with some meat attached
3 pints (1.4L)                                      chicken stock, prepared
to taste                                                            salt
to taste                                                            black pepper, ground
1 cup (237ml)                                     croutons, prepared
Cooking

  1. Heat the butter in a saucepot over medium-high heat.  Sweat the onions, celery, and carrots in the butter for approximately 4-5 minutes, or until the onions become translucent.
  2. Add the split peas, ham bone, and chicken stock to the vegetables and bring to a boil.
  3. Reduce the heat and simmer for 30-40 minutes or until the split peas are tender.  Add water or additional stock as needed if the soup becomes too thick.  Do not allow the simmering soup to fall below a temperature of 140ºF (60ºC).
  4. Remove the ham bone and remove any meat that is still attached.  Dice the meat and place back into the soup.
  5. Season to taste with salt and black pepper.

Serving/Holding

  1. Carefully ladle the soup into hot soup bowls or plates.
  2. Garnish each portion with small, crisp croutons.
  3. Hold the soup at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Pour the remaining soup into small metal containers.
  2. Cool the soup from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours. 
  3. Cover the soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Split Pea Soup 
If a thicker consistency is desired, puree half of the soup in a blender or food processor before adding the diced ham.  Return the pureed soup to the remaining portion and mix well.  Then add the diced ham and continue with the remainder of the recipe’s steps.

Manhattan Clam Chowder

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
7 ounces (198g)                                   clams, chopped, reserve juice
as needed                                             water
2 ounces (57g)                                     bacon, small dice
2 ounces (57g)                                     onion, small dice
2 cloves                                               garlic, minced
2 ounces (57g)                                     celery, small dice
1½ ounces (43g)                                  green bell peppers, small dice
1½ ounces (43g)                                  red bell peppers, small dice
1 ounce (28g)                                      carrots, small dice
1 tablespoon (15ml)                            shallots, minced
3 cups (710ml)                                    clam juice
8 ounces (227g)                                   tomatoes, concassée
5 ounces (142g)                                   potatoes, small dice
¼ teaspoon (1ml)                                basil, minced
1 tablespoon (15ml)                            parsley, minced
¼ teaspoon (1ml)                                red pepper, ground
¼ teaspoon (1ml)                                black pepper, ground
Cooking

  1. Add enough water to the reserved clam juice to equal 6 fluid ounces (177ml).  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  2. Cook the diced bacon in a sautoir pan over medium heat until the bacon is crisp and the fat is completely rendered.
  3. Remove the bacon when crisp and reserve at room temperature until needed.
  4. Sauté the onions, celery, bell peppers, carrots, and shallots in the rendered bacon fat for 4-5 minutes until the onions have become translucent and the vegetables are tender.
  5. Stir in the reserved clam juice and water mixture, additional clam juice, tomatoes, potatoes, basil, parsley, and red and black pepper.
  6. Bring to a boil, reduce the heat, cover, and simmer for 20-25 minutes or until the vegetables are tender.  Do not allow the simmering soup to fall below a temperature of 140ºF (60ºC).

Serving/Holding

  1. Carefully ladle the chowder into hot soup bowls or plates.
  2. Hold the soup at 140º (60ºC) or above.

Cooling/Storing

  1. Pour the remaining chowder into small metal containers.
  2. Cool the chowder from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover the chowder, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Buffalo Chicken Wings

Yield:  6  portions

Portion size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
4 pounds or 24 (1.8kg)                       chicken wings
3 ounces (85g)                                     butter
3 fluid ounces (89ml)                          hot pepper sauce
to taste                                                            salt
to taste                                                            black pepper, ground
Garnish:                    
                        6 ounces (170g)                                   blue cheese dressing, prepared
6 ounces (170g)                                   celery, sticks
Cooking

  1. Separate and discard the tips of the chicken wings.  Cut the wings at the joints to form 48 pieces.
  2. Deep-fry the wings in a pre-heated 375ºF (190.6ºC) fryer, using the basket method.  Do not overload the baskets.  If needed, cook the wings in small batches until golden brown and until they have reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.
  3. Degrease the wings on absorbent paper towel.  Reserve the chicken wings at 140ºF (60ºC) or higher or until needed.
  4. Heat the butter in a sauteuse pan over medium heat.
  5. Mix in the hot pepper sauce and sauté the wings until hot and thoroughly coated with the sauce.
  6. Season to taste with salt and black pepper.

Serving/Holding

  1. Carefully spoon approximately 2-ounces (170g) of blue cheese dressing into ramekins or small bowls and place it them in the center of each hot plate.
  2. Place 8 pieces of the chicken wings in a fan shape on the lower ½ of the plate.
  3. Arrange 2-3 celery sticks in a fan shape pointing the other direction
  4. Hold the chicken wings at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the chicken wings from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the chicken wings, celery sticks, and blue cheese dressing, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Buffalo Chicken Wings 
This Mid-Atlantic chicken wing preparation is popular in bars and casual dining establishments throughout the region.  Buffalo chicken wings were said to have first been prepared by Theresa Belissimo at the Anchor Bar in Buffalo, New York.  Buffalo Wings are made by separating the two sections of the chicken wing at the joint and then deep-frying them.  After frying, the wings are then briefly sautéed with butter, vinegar, and hot sauce.  Typically, Buffalo chicken wings are served with fresh celery sticks and blue cheese dressing which is said to help soothe the effects of the spicy sauce.
There are many suitable types of hot pepper sauce that can be used with this recipe, all of which claim to be the original hot sauce.  Some brands of hot sauce that we have found to work exceptionally well are Crystal, Franks, and Tabasco sauces; however, there are dozens of other brands available to choose from.  The type and brand of hot pepper sauce will greatly affect the heat and flavor of this dish.  Sometimes cayenne pepper is used as a substitute for the hot pepper sauce.

 Corn Crepes with Smoked Shrimp and Asparagus

Yield:  6 portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
           
Crepes:
3                                                          eggs
6 fluid ounces (177ml)                        milk
3 ounces (85g)                                     flour, all-purpose
1½ teaspoons (7ml)                            vegetable oil
3 ounces (85g)                                     corn kernels, steamed, chopped fine
to taste                                                            salt
to taste                                                            white pepper, ground
Corn Salad:
3 fluid ounces (89ml)                          olive oil
1 fluid ounce (30ml)                            white wine vinegar
1 teaspoon (5ml)                                 parsley, chopped
9 ounces (255g)                                   corn kernels, steamed
1 ounce (28g)                                      red bell peppers, small dice
1 ounce (28g)                                      yellow bell peppers, small dice
1 ounce (28g)                                      green bell peppers, small dice
to taste                                                            salt
to taste                                                            black pepper, ground
Garnish:
                        1½ pounds or 36 (680g)                     asparagus tips
10 ounces or 36 (283g)                       rock shrimp, peeled
½ cup (118ml)                                                apple wood, soaked
1 cup (237ml)                                    hollandaise sauce (see recipe, page xx)
Cooking

  1. Place the eggs and milk in a bowl and whip together.  Add the flour and continue to mix until a smooth batter has formed.
  2. Adjust the consistency of the batter with additional flour or water as needed to achieve a nappé consistency.  Add the oil, chopped corn kernels and season to taste with salt and white pepper.
  3. Heat a steel crepe or non-stick pan over medium-high heat.  Carefully ladle approximately 1-ounce (28g) of the batter into the center of the hot pan and spread the batter out by moving the pan in the air.
  4. Cook the crepe until it has lightly browned on one side.  Turn the crepe over and lightly brown the other side.  Stack the crepes as they are cooked, loosely wrap them in plastic wrap and reserve under refrigeration at 41ºF (5ºC) or lower until needed.  The batter should make at least 12 crepes.
  5. Mix the olive oil, vinegar and parsley together in a bowl and add the steamed corn kernels and diced peppers.  Mix until the vegetables are thoroughly coated with the dressing.
  6. Season the salad to taste with salt and black pepper and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  7. Blanch the asparagus spears, shock in an ice bath, drain, and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  8. Lightly pan-smoke the rock shrimp with the soaked apple wood chips for approximately 3-4 minutes or until they are fully cooked and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
  9. Cool the shrimp from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.

Serving/Holding

  1. Fill each of the crepes with 2 asparagus spears and 3 smoked rock shrimps.  Roll the crepes into cylinder shapes.
  2. Place two crepes on each plate and top with approximately 1-ounce (28g) of hollandaise sauce.
  3. Lightly brown the sauce under a salamander or in a broiler.
  4. Garnish each portion of crepes with approximately 2-ounces (57g) of the reserved corn and pepper salad.
  5. Hold the shrimp, crepes, and corn and pepper salad under refrigeration at 41ºF (5ºC) or lower.

Cooling/Storing

  1. Cover the shrimp, crepes, and corn and pepper salad, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Open Face Soft-Shell Crab Sandwich

Yield:  6 portions

Portion Size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2                                                          eggs
1½ cups (355ml)                                 half-and-half
2 cups (473ml)                                    flour, all-purpose
to taste                                                            salt
to taste                                                            black pepper, ground
12 ounces (340g)                                butter, clarified
6                                                          soft-shell blue crabs, jumbo grade, cleaned
½ cup (118ml)                                                sour cream
¼ cup (59ml)                                      ketchup
1½ tablespoons (22ml)                       horseradish sauce, prepared
1 tablespoon (15ml)                            parsley, chopped
¼ teaspoon (1ml)                                Tabasco sauce
6 slices                                                            crusty white bread, sliced thick
5 fluid ounces (148ml)                        olive oil
2 fluid ounces (59ml)                          red wine vinegar
6 ounces (170g)                                   iceberg lettuce, chiffonnade
2                                                          lemons
Cooking

  1. Combine the eggs and half-and-half.  Beat well.
  2. Season the flour to taste with the salt and black pepper.
  3. Dip the cleaned crabs in the half-and-half mixture.
  4. Dredge each crab in the seasoned flour, shake of the excess flour.
  5. Heat the clarified butter in a sautoir pan over medium heat and sauté the crabs for approximately 2-3 minutes per side or until thoroughly cooked and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
  6. Drain on absorbent paper towels and reserve at 140ºF (60ºC) or higher until needed.
  7. Combine the sour cream, ketchup, horseradish sauce, parsley, Tabasco sauce in a bowl and season to taste with salt and black pepper.
  8. Spread the sauce mixture on the topside of each slice of bread.
  9. Prepare a vinaigrette dressing by briskly whisking the olive oil and vinegar together in a bowl.  Season to taste with salt and black pepper.

Serving/Holding

  1. Place one slice of bread on each cold plate.
  2. Toss the iceberg lettuce with the vinaigrette and top each slice of bread with approximately 2-ounces (57g) the dressed lettuce.
  3. Place one reserved crab on top of each sandwich.
  4. Squeeze the juice of one lemon over the 6 crab sandwiches.
  5. Cut the remaining lemon into 6 wedges and garnish each sandwich with a lemon wedge.
  6. Hold the cooked crabs at 140ºF (60ºC) or higher.
  7. Hold the sauce and lettuce under refrigeration at 41ºF (5ºC) or lower.

Cooling/Storing
 

  1. Cool the crabs from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the crab, sauce, and lettuce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Open Face Soft-Shell Crab Sandwich
To clean soft-shell crabs:

  1. Rinse them under cold water several times.
  2. If the crab is alive, stick a sharp paring knife into the body between the eyes.
  3. Using scissors, cut off the front part of the crab’s head—about ½ inch behind the eyes.
  4. Next, remove the sand bag from behind the mouth and discard.
  5. Lift the shell at each of the pointed ends and remove the white gill sacks from each side and discard.
  6. Gently pull the apron from the bottom rear of the crab.  The intestinal vein should pull away from the crab with the apron.
  7. Wash the crabs again in cold salted water before cooking.

The floured soft-shell crabs are also excellent deep-fried.  They are frequently served plain with just a little tartar sauce and a lemon wedge.
 

Waldorf Salad

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
24 ounces (680g)                                 apples, peeled, cored, julienne
1 teaspoon (5ml)                                 lemon juice
2 ounces (57g)                                     walnuts, chopped
1 ounce (28g)                                      celery root, julienne
3 ounces (85g)                                     tart red cherries, pitted
2 ounces (57g)                                     grapes, seedless, halved
6 fluid ounces  (177ml)                       heavy cream
2 tablespoons (30ml)                          sugar
4 ounces (113g)                                   mayonnaise
12 leaves                                             butter lettuce, washed, dried
2 ounces (57g)                                     almonds, slivered, toasted
1                                                          lemon, cut into 6 wedges
Preparing

  1. Toss the apples with the lemon juice.
  2. Stir in the almonds, celery root, cherries and grapes.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  3. Combine the cream and sugar and whip to soft peaks.
  4. Gently fold the mayonnaise into the whipped cream.
  5. Toss the fruit and nut mixture in the cream until the ingredients are thoroughly incorporated.
  6. Cover and reserve under refrigeration at 41ºF (5ºC) or lower at least 2 hours or until needed.

Serving/Holding

  1. Place 2 butter lettuce leaves in the shape of a cup in the center of each cold plate.
  2. Carefully scoop approximately 6-ounces (170g) of the Waldorf salad into the butter lettuce cup.
  3. Garnish the salad by sprinkling toasted slivered almonds on top of the salad.
  4. Serve each portion with a lemon wedge.
  5. Hold the Waldorf salad under refrigeration at 41ºF (5ºC) or lower.

Cooling/Storing

  1. Cover the salad, label, date, and store under refrigeration at 41ºF (5ºC) or lower temperature of 41ºF (4.4ºC) or lower.

Chef Tips – Waldorf Salad
A variety of excellent substitutions exist for the traditional ingredients used in Waldorf salad.  Fresh pears can be used in place of the apples, or a combination of pears and apples can be used if desired.  The walnuts can be replaced with just about any nut that is desired, but pecans are the most common substitute.  Raisins or sun-dried cranberries are frequently used in place of the tart red cherries.

Smoked Atlantic Bluefish

Yield:  6 portions

Portion size:   10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
Marinade:
4 ounces (113g)                                   kosher salt
5 ounces (142g)                                   brown sugar
¼ teaspoon (1ml)                                juniper berries, crushed
¼ teaspoon (1ml)                                white peppercorns, crushed
1 tablespoon (15ml)                            lemon, zest
1 teaspoon (5ml)                                 gin
1 cup (237ml)                                     apple wood chips
2¼ pounds (1kg)                                 bluefish, skinless, boneless, cut into 6-ounce fillets
 
Garnish:
2 ounces (57g)                                     fennel, sliced thin
2 ounce (57g)                                      Bartlett pear, peeled, cored, sliced thin
1½ fluid ounces (44ml)                       olive oil
1 tablespoon (15ml)                            lemon juice
to taste                                                            salt
to taste                                                            black pepper, ground
Sauce:
1 teaspoon (5ml)                                 butter
2 ounce (57g)                                      shallots, minced
1 clove                                                 garlic, minced
2 fluid ounces (59ml)                          white wine, dry
1 pound (454g)                                   tomato concassée
2 fluid ounces (59ml)                          olive oil
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

  1. Prepare the marinade by combining the kosher salt, brown sugar, juniper berries, white peppercorns, lemon zest, and gin together in a bowl.  Mix thoroughly.
  2. Soak the apple wood chips in water and reserve at room temperature until needed.
  3. Place the bluefish fillets in a small pan and cover with the marinade.  Allow to cure while under refrigeration at 41ºF (5ºC) or lower 8-10 hours or until needed.
  4. Rinse the cure off the fish under cold running water.  Dry the fillets on absorbent paper towels.
  5. Drain the apple wood chips.
  6. Pan-smoke the cured bluefish fillets using the soaked apple wood chips for 5-6 minutes, or to the desired degree of doneness and until they have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds. Reserve the smoked bluefish fish at 140ºF (60ºC) or higher until needed.
  7. While the fish is smoking, heat the 1st quantity of olive oil in a saucepan over medium-high heat and lightly sauté the fennel and pears until the fennel becomes tender.
  8. Add the lemon juice, and season to taste with salt and black pepper.
  9. Reserve the fennel and pear garnish at 140ºF (60ºC) or higher until needed.
  10. Heat the butter in a separate saucepan over medium-high heat and sauté the shallots and garlic for approximately 1-2 minutes.
  11. Deglaze the pan with the white wine.
  12. Add the tomatoes and reduce the liquid until it is almost dry.
  13. Place the tomato mixture in a blender, add the 2nd quantity of olive oil and puree.
  14. Season to taste with salt and black pepper.

Serving/Holding

  1. Carefully ladle approximately 2-fluid ounces (59ml) of the tomato puree in the center of each hot plate.
  2. Place approximately 2-ounces (57g) of the fennel and pear garnish in a mound on top of the sauce.
  3. Carefully place a portion of the smoked bluefish angled on top of the garnish.
  4. Hold the bluefish, garnish, and sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the bluefish, garnish, and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the bluefish, garnish, and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Pennsylvania Pot Roast

Yield:  6 portions

Portion size:  14 ounces

WEIGHTS AND MEASURES          INGREDIENTS
3 pounds (1.4kg)                                 pork shoulder roast, boneless
2 tablespoons (30ml)                          vegetable oil
4 fluid ounces  (118ml)                       beef stock, prepared
4 ounces (113g)                                   leeks, cleaned, cut into 1” lengths
1 teaspoon (5ml)                                 basil, dried
1 teaspoon (5ml)                                 marjoram, dried
1                                                          bay leaf
to taste                                                            salt
to taste                                                            black pepper, ground
16 ounces (454g)                                 acorn squash, cut into 6 wedges, seeded
8 ounces (227g)                                   parsnips, peeled, sliced
12 ounces (340g)                                 carrots, peeled, sliced
8 ounces (227g)                                   mushrooms, washed, sliced
4 fluid ounces (118ml)                        water, cold
1 ounce (28g)                                      flour, all-purpose
Cooking

  1. Trim the fat from the pork roast.  Heat the vegetable oil in a sautoir or roasting pan over medium-high heat and sear all sides of the roast until they are thoroughly browned.  Reserve until needed.
  2. Drain and discard the fat and return the roast to the pan.  Add the beef stock, leeks, basil, marjoram, and bay leaf.
  3. Season the liquid to taste with salt and black pepper.
  4. Bring the liquid to a boil and reduce the heat.  Cover and simmer for approximately 1¼-1½ hours.  Do not allow the simmering roast to fall below a temperature of 140ºF (60ºC).
  5. Add the squash, parsnips, and carrots.  Bring the liquid back to a boil, reduce the heat, cover and simmer an additional 30 minutes.  Do not allow the simmering roast to fall below a temperature of 140ºF (60ºC).
  6. Add the mushrooms, return the liquid to a boil, reduce the heat, and continue to cook uncovered until the vegetables are done and the roast is fork tender and has reached a minimum internal temperature of 155ºF (68.3ºC) for at least 15 seconds.
  7. Remove the roast and the vegetables from the liquid and reserve at 140ºF (60ºC) or higher until needed.
  8. Skim and discard the fat from the liquid.  Bring the liquid to a boil.
  9. Combine the cold water and flour to make a slurry and whisk in as much of the slurry as needed to thicken the liquid to the desired consistency.
  10. Cook the sauce while stirring constantly until fully thickened.
  11. Season to taste with salt and black pepper.

Serving/Holding

  1. Slice the pork roast into ½” thick slices and shingle approximately 8-ounces (227g) of the sliced pork into the center of each hot plate.
  2. Decoratively arrange approximately 4-ounces (113g) of the reserved vegetables around each portion of the sliced pork.
  3. Carefully ladle approximately 2-ounces (59ml) of the sauce over half of the pork and around the plate.
  4. Hold the pork roast, vegetables and sauce at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the pork roast, vegetables, and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the pork roast, vegetables, and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chicken with Dill Dumplings

Yield:  6 portions

Portion size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2                                                          chickens, 2¾ pound (1.2kg), boned, cut into 9 pieces each (whole breast in 3 pieces)
to taste                                                            salt
to taste                                                            black pepper, ground
3 tablespoons (44ml)                          vegetable oil
1 tablespoon (15ml)                            butter
2 ounces (57g)                                     celery, chopped
2 ounces (57g)                                     onion, chopped
½ ounce (14g)                                     flour, all-purpose
16 fluid ounces (473ml)                      chicken stock. prepared
12 fluid ounces (355ml)                      heavy cream
¾ tablespoon (11ml)                           fresh dill, chopped
Dumplings:
                        9 ounces (255g)                                   flour, all-purpose
1 teaspoon (5ml)                                 baking powder
¼ teaspoon (1ml)                                baking soda
1 teaspoon (5ml)                                 salt
3 tablespoons (44ml)                          butter, sweet, melted
6 fluid ounces  (177ml)                       buttermilk
¾ ounce (21g)                                     dill, chopped
48 fluid ounces (1.4L)                         chicken stock, prepared
Cooking

  1. Wash and dry the chicken pieces and season them to taste with salt and black pepper.  Heat the oil in a sautoir over medium-high heat.  Sear the chicken pieces on both sides until golden brown.
  2. Place the seared chicken to a roasting pan and place in a pre-heated 300ºF (148.9ºC) oven for approximately 30-40 minutes and has reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.   Reserve at 140ºF (60ºC) or higher until needed.
  3. Heat the butter in a sautoir pan over medium heat and cook while stirring constantly until it becomes light brown.
  4. Add the chopped celery and onions and sauté approximately 3-4 minutes or until the onions become translucent.
  5. Reduce the heat to low and add the 1st quantity of flour and cook while stirring frequently for 5 minutes.
  6. Slowly whisk in the chicken stock.
  7. Bring to a boil, reduce the heat, and simmer for 30 minutes.  Do not allow the simmering sauces to fall below a temperature of 140ºF (60ºC).
  8. Stir in the cream and continue to simmer over low heat for 5 additional minutes.
  9. Strain the sauce into a baking dish or casserole discarding the onions and celery.
  10. Fold the dill into the sauce, and add the reserved cooked pieces of chicken and hold in a warm oven.  Reserve at 140ºF (60ºC) or higher until needed.
  11. Prepare the dumplings by sifting the 2nd quantity of flour, baking powder, baking soda, and salt together in a bowl.
  12. Add the melted butter and buttermilk and blend until smooth.
  13. Fold in the chopped dill.  Reserve the batter under refrigeration at 41ºF (5ºC) or lower until needed.
  14. Bring the chicken stock to a boil in a sauce pot.  Reduce the heat to a simmer and tablespoon the dumpling mixture into the stock one spoon at a time.
  15. Cover and simmer for five minutes.  Do not allow the simmering stock to fall below a temperature of 140ºF (60ºC).
  16. With a slotted spoon, turn the dumplings over, recover and cook for an additional five minutes. Do not allow the simmering stock to fall below a temperature of 140ºF (60ºC).
  17. Remove the cover and poach the dumplings until they are puffed and cooked in the center.  Drain well.

Serving/Holding

  1. Place 1 piece of 2 pieces of white meat and 2 pieces of dark meat in the bottom third of each hot plate.
  2. Top the chicken with approximately 2-ounces (59ml) of the sauce.
  3. Garnish each portion with 2-3 dumplings and serve immediately.
  4. Hold the chicken, sauce, and dumplings at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the chicken, sauce, and dumplings from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover chicken, sauce, and dumplings, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Shaker Style Turkey Cutlets

Yield:  6 portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2¼ pounds (1kg)                                 turkey tenderloin, cut into
12, 3-ounce (85g) cutlets
to taste                                                            salt
to taste                                                            black pepper, ground
as needed                                             flour, all-purpose
2 ounces (57g)                                     butter, clarified
¾ ounce (21g)                                     shallots, fine dice
6 fluid ounces (177ml)                        white wine, dry
15 fluid ounces (444ml)                      Jus lie, veal, prepared
6 ounces (170g)                                   tomato, concassée
½ ounce (14g)                                     butter
1½ tablespoons (22ml)                       parsley, chopped
Cooking

  1. Prepare the turkey cutlets by pounding them evenly to approximately ¼” thick.  Pat dry.
  2. Season the cutlets to taste with salt and black pepper.
  3. Dredge in flour and shake off the excess.
  4. Heat the clarified butter over medium-high heat in a sautoir pan.  Sauté the turkey cutlets approximately 2-3 minutes on each side until golden brown and they have reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.  Reserve the cutlets at 140ºF (60ºC) or higher until needed.
  5. Discard the excess fat from the pan and return to medium-high heat.  Add the shallots and sauté for 1 minute.
  6. Deglaze the pan with the white wine and add the veal jus lie.  Reduce the liquid to a nappé consistency.
  7. Add the tomatoes and cook until all of the ingredients are thoroughly incorporated and hot.
  8. Remove from the heat, stir in the whole butter and season to taste with salt and black pepper.

Serving/Holding

  1. Shingle 3 turkey cutlets on the lower third of each hot plate.
  2. Carefully ladle approximately 2-ounces (59ml) of the sauce over half of the turkey and around the plate.
  3. Garnish each portion by sprinkling with chopped parsley.
  4. Hold the turkey cutlets and sauce at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the turkey cutlets and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the turkey cutlets and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Sautéed Scallops with Fresh Herb Tartar Sauce

Yield:  6 portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
Tartar Sauce:
6 ounces (170g)                                   mayonnaise, prepared
2 tablespoons (30ml)                          onions, chopped fine
1 teaspoon (5ml)                                 lemon, zest
4 teaspoons (20ml)                             lemon juice
1 teaspoon (5ml)                                 fresh dill, chopped
1 teaspoon (5ml)                                 fresh thyme, chopped
1 teaspoon (5ml)                                 parsley, chopped
 
Scallops:
1½ ounces (43g)                                  butter, melted
½ teaspoon (2ml)                                black pepper, ground
¼ teaspoon (1ml)                                paprika
2½ pounds (1.1kg)                              sea scallops
½ teaspoon (2ml)                                salt
1                                                          lemon, cut into 6 wedges
Cooking

  1. Prepare the tartar sauce by combining the mayonnaise, onions, lemon zest, lemon juice, and chopped herbs.  Mix thoroughly until all of the ingredients are incorporated.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  2. Combine the melted butter, pepper, and paprika.
  3. Remove and discard the muscles from the scallops.  Season the scallops with salt.
  4. Heat the butter mixture in a sautoir pan over medium high heat and sauté the scallops, turning and brushing them frequently with the butter mixture from the pan,  until they are opaque in color and until they have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

  1. Place approximately 6-ounces (170g) of scallops on the center of each hot plate.
  2. Carefully spoon some of the butter used to cook the scallops over the top of each portion.
  3. Hold the scallops at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the scallops from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the scallops, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Sautéed Scallops with Fresh Herb Tartar Sauce
This preparation is also well suited to pan smoking, but be careful not to over smoke the scallops as they will become very bitter.  30-45 seconds of smoke will be sufficient to impart a unique flavor to the scallops. More than that is unnecessary.

Peas and Carrots

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
12 ounces (340g)                                 carrots, small dice
12 ounces (340g)                                 peas, frozen
2 ounces (57g)                                     butter
¾ teaspoon (4ml)                                sugar
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

  1. In a saucepan, blanch the carrots in 1 cup (237ml) of salted boiling water until they are almost tender.
  2. Shock the carrots in an ice water bath and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  3. Re-heat carrots and peas in 1 cup (237ml) of salted boiling water.  Drain well.
  4. Heat the butter in a sauteuse pan over medium-high heat.  Add the peas and carrots and toss.
  5. Add the sugar and continue to cook while tossing frequently until the carrots are tender.
  6. Season to taste with salt and black pepper.

Serving/Holding

  1. Hold the peas and carrots at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the peas and carrots from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the peas and carrots, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Creamy Lima Beans

Yield:  6 portions

Portion Size:   6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
12 ounces (340g)                                 lima beans, shelled or frozen
12 ounces (340g)                                 potatoes, small diced
3 ounces (85g)                                     smoked ham, small dice
8 fluid ounces (237ml)                        half-and-half
1 tablespoon (15ml)                            butter
1 tablespoon (15ml)                            parsley, chopped
¼ teaspoon (1ml)                                nutmeg, ground
to taste                                                salt
to taste                                                            white pepper, ground
Cooking

  1. Place the lima beans and potatoes in a sauce pot and cover with cold water.
  2. Bring to a boil.  Cover and cook for approximately 15 to 20 minutes or until the beans and potatoes are tender.
  3. Drain and return to the sauce pot.
  4. Add the diced ham, half-and-half, and butter.
  5. Bring just to a boil, reduce the heat and simmer gently for 5-6 minutes.  Stir in the chopped parsley.
  6. Add the nutmeg and season to taste with salt and white pepper.

Serving/Holding

  1. Hold the creamy lima beans at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the lima beans from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the lima beans, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Spaghetti Squash

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
3 pounds or 1 (1.4kg)                         spaghetti squash
8 ounces (227g)                                   butter
to taste                                                            salt
to taste                                                            black pepper, ground
to taste                                                            cinnamon
Cooking

  1. Cut the squash in half lengthwise and place on a baking sheet lined with parchment paper.
  2. Bake in a pre-heated 350ºF (176.7ºC) oven for approximately 30-45 minutes or until the squash is tender.
  3. Cool the squash from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  4. Gently scrape out the flesh of the squash using a fork.  It will come out in strings like spaghetti, and should have a yellow color.
  5. Heat the butter in a sauteuse pan over medium heat.
  6. Toss the spaghetti squash until it is thoroughly coated with the butter and hot.
  7. Season to taste with salt, black pepper, and a pinch of cinnamon.

Serving/Holding

  1. Hold the spaghetti squash at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the squash from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the squash, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Spinach Timbale

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
12 ounces (340g)                                 spinach, blanched, squeezed dry
3 ounces (85g)                                     Granny Smith apples,             peeled, cored, sliced, blanched
2                                                          eggs
6 fluid ounces (177ml)                        milk
3 ounces (85g)                                     breadcrumbs
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

  1. Combine all of the ingredients together in a food processor except for the salt and pepper.
  2. Process until the ingredients are thoroughly incorporated and pureed.
  3. Season the mixture to taste with salt and black pepper.
  4. Pour the mixture into 6, buttered 4-ounce (118ml) timbale molds.
  5. Bake in a water bath in a pre-heated 325ºF (162.8ºC) oven for approximately 20 minutes or until firm and set and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

  1. Remove the timbales from the oven, dry the molds, and invert one on each hot plate. 
  2. Carfully remove the mold leaving the molded spinach intact on the plate.
  3. Hold the spinach timbales at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the spinach timbales from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the spinach timbales, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Carrots Batonnet

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
3 ounces (85g)                                     butter, clarified
24 ounces (680g)                                 carrots, batonnet
10 ounces (296ml)                              chicken stock, prepared
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

  1. Melt the butter in a sautoir pan over medium heat.
  2. Add the carrots and cover the pan.
  3. Sweat the carrots for 4-5 minutes.
  4. Add the chicken stock.
  5. Bring the carrots to a boil, reduce the heat, cover and simmer over low heat for 5-6 minutes or until the carrots are almost tender.
  6. Remove the cover and increase the heat to medium-high.
  7. Reduce the liquid to a syrupy consistency.  If the carrots are done before the glaze has formed, remove the carrots with a spoon, and reserve at 140ºF (60ºC) or higher until needed.  When the liquid is done, return the carrots to the pan and toss until hot and thoroughly coated.
  8. Season to taste with salt and black pepper.

Serving/Holding

  1. Hold the carrots at 140ºF (60ºC) or higher. 

Cooling/Storing

  1. Cool the carrots from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the carrots, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Croquette Potatoes

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2 pounds (907g)                                  potatoes, peeled, quartered
as needed                                             water
2 ounces (57g)                                     butter, softened
2                                                          egg yolks
to taste                                                            salt
to taste                                                            white pepper, ground
as needed                                             flour
as needed                                             egg wash
as needed                                             breadcrumbs, dry, ground fine
Cooking

  1. Boil the potatoes in a sauce pot of boiling salted water until they become tender.  Drain thoroughly.
  2. Place the potatoes on a baking sheet lined with parchment paper and dry in a pre-heated 300ºF (148.9ºC) oven for approximately 10-15 minutes.
  3. Process the potatoes through a food mill or meat grinder while still hot.
  4. Add the butter and egg yolks to the mashed potatoes and mix thoroughly until the ingredients are incorporated.
  5. Season the potatoes to taste with salt and black pepper.
  6. Place the potatoes in a pastry bag with a large round tip, and pipe long sausage shapes onto a baking sheet lined with parchment paper or one that has been dusted with flour.
  7. Cool the potatoes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  8. Once the potatoes are thoroughly chilled, cut the potato shapes into 3” long cylindrical shaped pieces.
  9. Coat the potato cylinders with the standard breading procedure by dredging them in flour, dipping them in egg wash and then coating them with breadcrumbs.
  10. Deep-fry the croquettes in a pre-heated 375ºF (190.6ºC) fryer using the basket method or until they are golden brown and have reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.
  11. Degrease on absorbent paper towels.

Serving/Holding

  1. Hold the croquette potatoes at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the croquette potatoes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the Croquette Potatoes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Croquette Potatoes
Freezing the piped potato cylinders will make the standard breading procedure much easier as the potatoes will be quite hard while handling them.  Be sure to properly cool the potatoes prior to placing them in the freezer.
The cylinder shapes are called for in classical cuisine when making croquette potatoes, but any shape desired is acceptable in American regional cuisine.

Matchstick Potatoes

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2 pounds (907g)                                  russet potatoes, washed, peeled
to taste                                                            salt
to taste                                                            white pepper, ground
Cooking

  1. Cut the potatoes into allumette strips using a French knife or mandoline and place them in a bowl of cold water.  Rinse the starch from the potatoes by washing them thoroughly under cold running water.
  2. Thoroughly drain and dry the potatoes on absorbent paper towels.
  3. Deep-fry the potatoes in a pre-heated 350ºF (176.7ºC) fryer using the basket method in two stages.
  4. First, fry the potatoes until they become soft and form a skin.  Remove the potatoes from the fryer and let the fat return to its original temperature.
  5. For the second step, toss the potatoes while still in the fryer basket and place them back into the hot fat.  Continue to cook until the potatoes are crisp and have a golden straw color.
  6. Drain the fried potatoes well on absorbent paper towels and season to taste with salt and white pepper.
  7. Be careful when handling the cooked matchstick potatoes as they will be very delicate once fully cooked and will break very easily.

Serving/Holding

  1. Hold the matchstick potatoes at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the matchstick potatoes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the matchstick potatoes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Buttery Homemade Noodles

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
8                                                          eggs
2 teaspoons (10ml)                             salt
24 ounces (680g)                                 flour, all-purpose
32 ounces (1.9L)                                 chicken stock, prepared
4 tablespoons (59ml)                          butter
4 tablespoons (59ml)                          parsley, chopped
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

  1. Combine the eggs and 1st quantity of salt in a bowl.
  2. Using a fork stir in the flour.
  3. Form the dough into a ball and knead for 2-3 minutes until it becomes smooth.
  4. Cover the dough and let rest for 10 minutes under refrigeration at 41ºF (5ºC) or lower until needed.
  5. Roll the dough into a large rectangle shape approximately 1/8” thick.  Let the dough rest for an additional 5 minutes.
  6. Dust the top of the dough with a little flour and roll it up like a jellyroll.
  7. Slice the dough crosswise into ¼” thick slices.
  8. Bring the chicken stock to a boil in a sauce pot.  Reduce the heat and add the noodles.
  9. Simmer the noodles for approximately 2-3 minutes or until tender.  Drain thoroughly and reserve at 140ºF (60ºC) or higher until needed.
  10. Heat the butter in a sauteuse pan over medium heat.
  11. Add the noodles and toss until they are thoroughly coated with butter and hot.
  12. Sprinkle with parsley and toss until incorporated.
  13. Season to taste with salt and pepper.

Serving/Holding

  1. Hold the noodles at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the noodles from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the noodles, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Scalloped Sweet Potatoes

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1 pound (454g)                                   sweet potatoes
2 ounces (57g)                                     butter
2½ ounces (71g)                                  light brown sugar
1 teaspoon (5ml)                                 nutmeg, grated
½ teaspoon (2ml)                                salt
½ cup (118ml)                                                heavy cream
2 ounces (57g)                                     walnuts, chopped
15 ounces (425g)                                 apples, peeled, cored, sliced
Cooking

  1. Wash the sweet potatoes and place the unpeeled potatoes in a sauce pot of cold salted water.
  2. Bring to a boil and cook for approximately 30-40 minutes, or until tender.
  3. Drain the potatoes and let cool slightly until they can be handled safely.
  4. Peel the potatoes keeping them whole.
  5. Slice the potatoes approximately ½” thick and hold at 140ºF (60ºC) or higher until needed.
  6. Melt the butter in a saucepan over medium heat and when it begins to foam, stir in the brown sugar, nutmeg, and salt.
  7. Lower the heat and slowly cook the mixture until the sugar dissolves and forms a syrup.
  8. Stir in the heavy cream and remove from the heat.
  9. Place a layer of the sliced sweet potatoes in a baking or casserole dish and scatter some of the chopped walnuts over the top of the sliced potatoes.
  10. Spoon some of the syrup over the top then layer some of the sliced apples on top of the potatoes.
  11. Continue the layering process until all of the sweet potatoes, nuts, syrup and apples have been used.  The final layer should be made with the sliced apples.
  12. Cover and bake in a pre-heated 350ºF (176.7ºC) oven for 30 minutes.
  13. Uncover and continue to cook for approximately 15 minutes until the potatoes are fully cooked and the apples have browned.

Serving/Holding

  1. Hold the sweet potatoes at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the sweet potatoes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sweet potatoes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Potato Dumplings

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
42 fluid ounces (1.2L)                         chicken stock, prepared
10 ounces or 10 slices (283g)              white bread, crust removed
5 ounces (142g)                                   onion, grated
2                                                          eggs, beaten
½ teaspoon (2ml)                                parsley, chopped
½ teaspoon (2ml)                                dill, chopped
12 ounces (340g)                                 potatoes, peeled
to taste                                                            salt
to taste                                                            white pepper, ground
Cooking

  1. Bring 1 quart (946ml) of the chicken stock to a boil in a sauce pot.  Reduce the heat and simmer until needed.  Do not allow the simmering stock to fall below a temperature of 140ºF (60ºC).
  2. Soak the sliced bread in the remaining chicken stock in a baking pan or suitable container.  Squeeze out the excess liquid from the bread and add the liquid to the pot with the boiling stock.
  3. Combine the soaked bread with the grated onions, eggs, parsley, and dill.  Mix thoroughly until the ingredients are incorporated.
  4. Grate the potatoes directly into the mixture.  Combine the ingredients thoroughly and season to taste with salt and white pepper.
  5. Flour your hands and form the mixture into small balls approximately 2-ounces (57g) each.
  6. Drop the dumplings into the simmering stock and cook for approximately 15 minutes turning occasionally, or until they are fully cooked, light, and fluffy and have reached a minimum internal temperature of 145ºF (68.3ºC) for at least 15 seconds.
  7. Remove the dumplings from the simmering stock with a spider or slotted spoon.

Serving/Holding

  1. Serve 3 dumpling on each hot plate.
  2. Hold the dumplings at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the dumplings from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the dumplings, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

 Apple Brown Betty

Yield:  6 portions

Portion size:  6 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
3 cups (710ml)                                  breadcrumbs, fresh, coarse ground
6 ounces (170g)                                   butter
4                                                          Winesap or Rome Beauty Apples, large
1 cup (237ml)                                     sugar
½ teaspoon (2ml)                                cinnamon, ground
½ teaspoon (2ml)                                nutmeg, ground
1½ cups (355ml)                                 heavy cream
1 teaspoon (5ml)                                 sugar
½ fluid ounce (15ml)                           dark rum
Cooking

  1. Toast the fresh breadcrumbs in a pre-heated 350ºF (176.7ºC) oven until golden brown in color.  Divide the breadcrumbs into three parts and reserve at room temperature until needed.
  2. Cut the butter into small pieces approximately ½” square.  Divide into four parts and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  3. Peel and core the apples and cut them into thin slices.  Divide into two parts and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  4. Combine the sugar, cinnamon, and nutmeg together.  Divide into three parts and reserve at room temperature until needed.
  5. Lightly butter a 2-quart (1.9L) casserole or baking dish and arrange in it layers using the reserved ingredients in the following order:

Crumbs – Butter – Apples – Spices – Butter – Crumbs – Butter – Apples – Spices – Crumbs – Butter – Spices

  1. Pour ½ cup (118ml) of the heavy cream over the top of the casserole.
  2. Bake the casserole for 30 minutes in a pre-heated 375ºF (190.6ºC) oven or until the apples are tender and the crumb topping is nicely browned.
  3. Whip the heavy cream with the sugar and rum until it has reached stiff peaks.

Serving/Holding

  1. Carefully spoon approximately 6-ounces (170g) of the warm Brown Betty in the center of each hot plate.  Make sure to spoon to the bottom of the casserole to ensure that each portion receives all of the layers.
  2. Garnish each portion of the Brown Betty with a dollop of the rum whipped cream on top.
  3. Hold the Brown Betty at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the Brown Betty from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the Brown Betty and whipped cream, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Apple Brown Betty
Brown Betty is a traditional Mid-Atlantic dessert made with apples.  Brown Betty is a casserole layered with sliced apples, fresh breadcrumbs, butter, cinnamon, and nutmeg, then baked until the apples are cooked and the crumb topping is golden brown.  Brown Betty is usually served hot with ice cream or whipped cream, which is sometimes flavored with rum.  Throughout the Mid-Atlantic, the recipe for Brown Betty varies from area to area taking on different characteristics from those who prepare it.

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