Chilled Blackberry Yogurt Soup

Yield:  6 portions

Portion size:   7 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
16 ounces (454g)                                 blackberries
½ cup (118ml)                                                sweet white wine or Gewürztraminer
3 ounces (85g)                                     honey
1 fluid ounce (30ml)                            lemon juice
½ teaspoon (1ml)                                cinnamon, ground
16 ounces (454ml)                              yogurt
3 tablespoons (44ml)                          heavy cream
3 ounces (85g)                                     sour cream
6 sprigs                                               mint
Preparing

1. Carefully wash the berries and reserve under refrigeration at 41ºF (5ºC) or lower until needed.

Cooking

1. Combine the wine, honey, blackberries, and lemon juice in a non-reactive saucepan.
2. Bring to a boil, cover, and reduce the heat.  Slowly simmer the mixture for 30 minutes.
3. Puree the blackberry mixture in a blender or food processor and strain.  Chill thoroughly while under refrigeration at a temperature of 41ºF (5ºC) or lower.
4. Once chilled, stir in the cinnamon, yogurt, and heavy cream.
5. Re-chill to a temperature of 41ºF (5ºC) or lower.

Serving/Holding

1. Carefully ladle the soup into chilled soup bowls or plates.
2. Garnish each portion of soup with a small dollop of sour cream, approximately ½ ounce each.  Place a sprig of fresh mint on each dollop of sour cream.
3. Hold the soup at 41ºF (5ºC) or lower.

Cooling/Storing

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

 Chef Tips – Chilled Blackberry Yogurt Soup
The blackberries in this recipe can easily be substituted with any fresh berries or combination of fresh seasonal berries such as strawberries, blueberries, or raspberries.  Non-reactive cookware is used to prevent discoloration and/or a metallic flavor being transferred to the soup.  The most reactive cookware includes aluminum and copper, while porcelain and stainless steel are the least reactive cookware.

 Cauliflower Soup with Tillamook Cheese and Toasted Hazelnuts

Yield:  6 portions

Portion size:   8 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
1 ounce (28g)                                      butter, sweet
4 ounces (113g)                                   leeks, split lengthwise, chopped
4 ounces (113g)                                   onions, small dice
16 ounces (454g)                                 cauliflower, florets
4 ounces (113g)                                   carrots, small dice
32 fluid ounces (946ml)                      chicken stock
8 fluid ounces  (237ml)                       half-and-half
to taste                                                            salt
to taste                                                            white pepper, ground
4 ounces (113g)                                   Tillamook cheddar cheese, grated
4 ounces (113g)                                   hazelnuts, toasted, chopped
Cooking

1. Melt the butter in a medium saucepan pan over medium heat.  Add the leeks and onions and sauté while stirring occasionally for approximately 8 minutes.
2. Place the sautéed leeks and onions, and the cauliflower, carrots, and stock in a sauce pot.
3. Bring the mixture to a boil, reduce the heat, cover, and simmer for approximately 20 minutes, or until the vegetables are tender.  Do not allow the simmering soup to fall below a temperature of 140ºF (60ºC).
4. Puree the vegetable mixture in a food processor or blender.
5. Return the pureed soup to the sauce pot, stir in the half-and-half, and cover.
6. Season the soup to taste with salt and white pepper.

Serving/Holding

1. Carefully ladle the soup into hot soup bowls or plates.
2. Garnish each portion with the grated cheese and toasted hazelnuts.
3. Hold the soup at 140º (60ºC) or above.

Cooling/Storing

1. Place the 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.

 

Lopez Island Mussels in Spicy Butter Sauce

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2 pounds or 5 dozen (907g)                mussels, whole, washed, de-bearded
16 fluid ounces (473ml)                      white wine, dry
10 ounces (283g)                                 red bell peppers, roasted, peeled, chopped
4 ounces (113g)                                   poblano chilies, roasted, peeled, chopped
2 ounces (57g)                                     cilantro, minced
2 ounces (57g)                                     scallions, minced
1 clove                                                 garlic, minced
½ teaspoon (2ml)                                red pepper flakes
2 fluid ounces (59ml)                          limejuice
8 ounces (227g)                                   butter, ½-inch cubes
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

1. Place the cleaned mussels and the white wine in a medium saucepan.
2. Bring to a boil over high heat and cover.  Steam the mussels for approximately 3 minutes or just until they open and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.    
3. Remove the pan from the heat and remove the mussels.  Strain the liquid through a piece of pre-rinsed cheesecloth and hold at 140ºF (60ºC) or higher until needed.
4. Remove the top shell from each of the mussels and discard.  Reserve at 140ºF (60ºC) or higher until needed.
5. Place the mussel liquid back in a saucepan and add the peppers, chilies, cilantro, scallions, garlic, red pepper flakes, and limejuice.  Bring to a boil over high heat.
6. Lower the heat to medium-high and reduce the volume of liquid by ½.
7. Remove the pan from the heat and whisk in the butter cubes a few pieces at a time, until all of the butter has been incorporated and the sauce has thickened.
8. Season to taste with salt and black pepper.

Serving/Holding

1. Attractively arrange 10 mussels in each hot soup plate or pasta bowl.
2. Carefully ladle approximately 3-ounces of the liquid over the mussels.  Serve immediately.
3. Hold the mussels and liquid at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the mussels and liquid 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 mussels and liquid, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Lopez Island Mussels in Spicy Butter Sauce
The Lopez Island mussels in this recipe can be substituted with any traditional black mussels.  One variety of mussels frequently used in American regional cuisine are the Prince Edward Island mussels commonly referred to as PEI mussels.  They are used for their plump meat and very small or non-existent beard.

Dungeness Crab Cakes with Thai Black Rice

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds (680g)                               Dungeness crabmeat, squeezed dry
3 cups (710ml)                                    Thai black rice, cooked
8 ounces (227g)                                   red bell peppers, minced
3                                                          limes, zest (reserve juice)
¼ cup (59ml)                                      basil, minced
¼ cup (59ml)                                      mint, minced
1½ tablespoons (22ml)                       fish sauce, nam pla or nuoc mam
1½ tablespoons (22ml)                       oil, sesame
3                                                          eggs, beaten
1 cup (237ml)                                     breadcrumbs, coarse ground
to taste                                                            salt
to taste                                                            black pepper, ground
8 ounces (227g)                                   mayonnaise, prepared
3 fluid ounces (89ml)                          vegetable oil
3 ounces (85g)                                     baby mixed lettuce
6 wedges                                             lemon
Preparing

1. Combine the crabmeat, cooked black rice, bell peppers, lime zest, all but 1 tablespoon (15ml) of the basil and mint, and the fish sauce in a bowl.
2. In another bowl, whip the sesame oil with the eggs and then thoroughly mix into the breadcrumbs.
3. Combine the breadcrumbs with the crab and rice mixture and stir gently until all ingredients are incorporated.
4. Season to taste with salt and black pepper.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
5. Prepare a remoulade sauce by blending the reserved basil and mint and lime juice into the mayonnaise.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.

Cooking

1. Heat the vegetable oil over medium heat in a large sautoir pan.  Using a tablespoon, place 2-ounce dollops of the mixture into the pan and quickly form them into small cakes approximately 3” in diameter.
2. Pan-fry the cakes to a golden brown on both sides and until they have reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.
3. Remove the crab and rice cakes from the oil and degrease on absorbent paper towels.

Serving/Holding

1. Place a small mound of baby lettuce in the center of each plate.  Shingle 2 crab cakes one side of the lettuce.
2. Garnish the dishes with lemon wedges.  Serve a 2-ounce portion of the remoulade sauce on the side.
3. Hold the crab cakes at 140ºF (60ºC) or higher and reserve the remoulade sauce under refrigeration at 41ºF (5ºC).

Cooling/Storing
 

1. Cool the crab cakes 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 cakes, lettuce, and remoulade, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Dungeness Crab Cakes with Thai Black Rice
Thai black rice and fish sauce is usually found in Asian specialty markets and sometimes in the international food section of local supermarkets.  Common varieties of fish sauce include Nam Pla from Thailand and Nuoc Mam from Vietnam.

Watercress Salad with Oregon Blue Cheese, Hazelnuts, and Chardonnay Vinaigrette

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
4 ounces (113g)                                   leeks, cleaned, julienne fine, 3-inch length
as needed                                             flour, all-purpose
as needed                                             vegetable oil
 
Vinaigrette:
2 fluid ounces (59ml)                          Chardonnay
1 fluid ounce (30ml)                            balsamic vinegar
4 fluid ounces (118ml)                        olive oil, extra virgin
to taste                                                            salt
to taste                                                            black pepper, ground
 
Salad:
3 bunches                                            watercress, stemmed, washed
to taste                                                            kosher salt
to taste                                                            black pepper, ground
9 ounces (255g)                                   Oregon blue cheese, large flat rectangles, ½ -ounce each
3 ounces (85g)                                     hazelnuts, roasted, peeled, chopped rough
Preparing

1. Dredge the leeks with the flour and shake off all of the excess.
2. Deep-fry the leeks in 375ºF (190.6ºC) vegetable oil until they are crispy and golden brown.
3. Degrease the fried leeks on absorbent paper towels and reserve in a warm place until needed.
4. Prepare the vinaigrette dressing by briskly whisking the Chardonnay, vinegar, and olive oil together in a bowl.
5. Season to taste with salt and black pepper and Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
6. Place the cleaned, stemmed watercress in a bowl and toss it with approximately ¾’s of the dressing.
7. Season the watercress to taste with kosher salt and black pepper.

Serving/Holding

1. Assemble the salads by arranging three slices of cheese per portion, fanned in a circle around the outside of each chilled plate.
2. Mound the watercress in the center of the cheese, and sprinkle the top of the cheese with the remaining dressing.
3. Garnish the salads by sprinkling with the chopped hazelnuts and topping with the fried leeks.

 Cooling/Storing

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

Soba Noodle Salad with Grilled Mushrooms

Yield: 6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
 
Black Sesame Vinaigrette:
                        ¼ cup (59ml)                                      red wine vinegar
¾ teaspoon (4ml)                                ginger, minced
¾ teaspoon (4ml)                                garlic, minced
to taste                                                            salt
to taste                                                            black pepper, ground
¾ cup (177ml)                                                olive oil
½ tablespoon (7ml)                             black sesame seeds
 
Salad:
3 cups (710ml)                                    soba noodles, cooked and drained
1 cup (237ml)                                    shiitake mushrooms, grilled, julienne
¾ cup (177ml)                                                red bell peppers, julienne
¹/₃ cup (79ml)                                                pickled ginger, chopped
¹/₃  cup            (79ml)                                                cilantro, minced
1 cup (237ml)                                     Roma tomatoes, concassée
1 cup (237ml)                                     bean sprouts
1 cup (237ml)                                     mango, peeled, diced
6 leaves                                               green leaf lettuce, washed, dried
Preparing

1. Prepare the vinaigrette by combining the vinegar, ginger, garlic, salt and pepper.  Mix thoroughly.
2. Slowly drizzle in the oil while whisking briskly until all the oil is combined and an smooth emulsion has formed.  Add the sesame seeds and Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
3. In a separate bowl, combine the remaining ingredients except for the lettuce leaves and mix with the dressing until thoroughly coated with the dressing.

Serving/Holding

1. Place a lettuce leaf on each chilled plate and place a 6-ounce mound of the soba noodle salad on top of each lettuce leaf.

 Cooling/Storing

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

 Pacific Salmon with Asparagus and Butter Sauce

Yield:  6 portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2¾ pounds (1.2kg)                              salmon, 7-ounce fillets, skin and pin bones removed
¾ teaspoon (4ml)                                salt
¼ teaspoon (1ml)                                white pepper, ground
8 fluid ounces (237ml)                        fish stock
4 fluid ounces (118ml)                        white wine, dry
2 fluid ounces (59ml)                          lemon juice
¼ cup (59ml)                                      shallots, minced
1 tablespoon (15ml)                            thyme, minced
1 tablespoon (15ml)                            marjoram, minced
12 ounces (340g)                                 celery, peeled, brunoise
8 ounces (227g)                                   asparagus, trimmed, peeled
8 ounces (227g)                                   butter, cut into ½” cubes
to taste                                                            salt
to taste                                                white pepper, ground
Cooking

1. Season the salmon fillets with salt and white pepper.
2. Place the fish stock, white wine, lemon juice, shallots, thyme, and marjoram in a large sautoir pan and bring to a boil.
3. Place the celery and asparagus into the liquid and spread evenly across the bottom of the pan.
4. Adjust the temperature until a slow simmer is achieved.
5. Place the salmon fillets, skin side down, on top of the vegetables.
6. Cover the pot with a parchment paper lid and gently simmer for approximately 6-8 minutes, or until the desired level of doneness is attained and has reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
7. Carefully remove the salmon fillets, asparagus, and celery from the liquid and hold at 140ºF (60ºC) or higher until needed.
8. Strain the liquid through a chinoise into a clean saucepan and quickly reducing the volume of liquid by ¾’s over medium-high heat
9. Remove the liquid from the heat and whisk in the butter a little at a time, stirring constantly, until all the butter is incorporated and a smooth emulsion has formed.
10. Season to taste with salt and white pepper and reserve in a warm place.  Stir frequently until needed.

 Serving/ Holding

1. Spoon the reserved celery into the center of each hot plate.
2. Place 5-6 asparagus spears in a fan all pointing toward one side of the plate.
3. Top the celery and asparagus with the fillets of salmon and carefully ladle the sauce over ¼ of the fish and onto the plate.  Serve immediately.
4. Hold the salmon at 140ºF (60ºC) or higher.

Cooling/Storing

1. Cool the salmon, 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 salmon, vegetables, and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Pacific Salmon with Asparagus and Butter Sauce
The parchment paper lid should be cut to the diameter of the pan being used to shallow poach the salmon, but should fit loosely.  The parchment lid is used to trap enough of the steam to cook the portion of fish that is exposed form the liquid, but will allow some steam to escape so that the cooking liquid does not significantly increase in temperature.  If the aromatic vegetables are large in shape or hard in texture, blanching them in advance may be necessary for the vegetables to finish cooking at the same time as the fish.

Sautéed Halibut with Warm Apple and Cranberry Compote

Yield:  6 portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
3 ounces (85g)                                     cranberries, dried
4 fluid ounces (118ml)                        apple brandy
4 ounces (113g)                                   butter, sweet
8 ounces (227g)                                   Walla Walla onions, sliced thin
10 ounces (283g)                                 Granny Smith apples, large dice
4 cloves                                               garlic, minced
1 tablespoon (15ml)                            lemon juice
as needed                                             salt
as needed                                             black pepper, ground
2 tablespoons (30ml)                          olive oil
2¾ pounds (1.2kg)                              halibut, 7-ounce fillets, skin removed
1                                                          egg, beaten with 1 tablespoon (15ml)
of water
as needed                                             flour, all-purpose
 
Cooking

1. Re-hydrate the dried cranberries by simmering them in the apple brandy for 3-4 minutes.  Remove from the heat, cover, and reserve until needed.
2. Heat ¾’s of the butter in a saucepan over medium-high heat.  Sauté the onions until they become translucent.
3. Add the apples and garlic and continue to sauté, stirring occasionally, until the apples are tender and the onions are golden brown in color.
4. Stir the lemon juice into the cranberries and brandy mixture and add to the cooked apples and onions.
5. Season to taste with salt and black pepper.  Heat thoroughly and hold at 140ºF (60ºC) or higher until needed.
6. Combine the remaining butter with the olive oil in a sauteuse pan and heat over medium-high heat.
7. Dip the halibut fillets in the egg wash and then dredge in seasoned flour and shake off any excess flour.
8. Sauté the fish fillets until they are golden brown on both sides and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

1. Serve the each halibut fillets on a hot plate topped with approximately 3 ounces of the apple and cranberry compote.
2. Hold the halibut fillets and apple cranberry compote at 140ºF (60ºC) or higher.

 
Cooling/Storing
 

1. Cool the halibut and apple cranberry compote 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 halibut and apple cranberry compote, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Sautéed Halibut with Warm Apple and Cranberry Compote
A variety of apple brandies are available to choose from for this recipe.  Applejack and Calvados are the most common; however, a number of local brandies made from apples in the artisan style are also available in the Pacific Northwest region.

 Spicy Northwest Fisherman’s Stew

Yield:  6 portions

Portion Size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
24                                                        razor clams
12                                                        Pacific or Kumamoto oysters, shucked
18                                                        blue mussels
12                                                        pink bay scallops
6 fluid ounces (177ml)                        white wine, dry
1½ tablespoons (22ml)                       sesame oil
¾ teaspoon (4ml)                                Chinese chili sauce,
¹/₃ teaspoon (2ml)                               Szechwan peppercorns, crushed
¹/₃ teaspoon (2ml)                               sugar
1½ tablespoons (22ml)                       peanut oil
1½ tablespoons (22ml)                       butter
2 tablespoons (30ml)                          tangerine or orange, zest
4½ cloves                                            garlic, minced
12 ounces (340g)                                 mushrooms, washed, julienne fine
6 ounces (170g)                                   carrots, julienne fine
6 ounces (170g)                                   celery, julienne fine
6 ounces (170g)                                   leeks, julienne fine
½ gallon (1.9L)                                    fish stock, prepared
12 ounces (340g)                                 Pacific red snapper, ¾” cubes
to taste                                                            salt
to taste                                                            black pepper, ground
1 tablespoon (15ml)                            corn starch
1½ tablespoon (22ml)                         water
2½ tablespoons (37ml)                       cilantro, minced
2 tablespoons (30ml)                          green onions, sliced
Cooking

1. Scrub and rinse the clams, oysters, mussels, and scallops.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed or hold in shaved ice until needed.
2. Remove the beards from the mussels and shuck the oysters reserving the meat under refrigeration at 41ºF (5ºC) or lower until needed.
3. In a small bowl, combine the wine, sesame oil, chili sauce, peppercorns, and sugar.  Reserve until needed.
4. Place a medium sized rondeau over medium-high heat and add the peanut oil and butter.  When the fat becomes hot, add the tangerine peel and garlic.
5. Sauté until the garlic softens and add mushrooms, carrots, celery, and mushrooms.  Continue to sauté for approximately 3 minutes, or until the vegetables are tender.
6. Add the reserved wine mixture and fish stock and bring to a boil.
7. Add the red snapper cubes, oyster meat, clams, mussels, and scallops.
8. Cover and cook over medium-high heat for 5 minutes, or until the fish is cooked and the clams, mussels, and scallops have opened and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
9. Season to taste with salt and black pepper.
10. Adjust the consistency as needed with a slurry made by blending the cornstarch with the water and stirring it into the stew.  Bring the liquid to a boil to check the final consistency.

Serving/Holding

1. Carefully ladle the stew into large, heated pasta bowls or crocks and attractively decorate the perimeter of the plate with clams and mussels.
2. Garnish the stew by sprinkling the surface with chopped cilantro and sliced green onions.
3. Hold the stew at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the stew 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 stew, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips – Spicy Northwest Fisherman’s Stew
Much of the seafood in this recipe are highly specific to the Pacific Northwest region; however, many appropriate substitutions exist if the ingredients are not available in your area.   Littleneck clams can be substituted for the razor clams or if Manila or cockle clams are used, double the quantity as they are very small in size.  Mediterranean or Prince Edward Island mussels can be substituted for the blue mussels and bay or sea scallops can be used if the fresh, shell-on pink scallops cannot be obtained.  If pacific red snapper is not available, any round, white fish will suffice, and just about any type of oyster available in your area can be used as long as they are very fresh.
 

Alaskan King Crab Legs with Champagne Sauce

Yield:  6 portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
3 pounds (1.4kg)                                 King Crab Legs, frozen, split
Champagne Sauce:
2 ounces (57g)                                     shallots, minced
2 fluid ounces (59ml)                          white wine vinegar
4 fluid ounces (118ml)                        champagne
8 ounces (227g)                                   butter
to taste                                                            salt
to taste                                                            white pepper, ground
 
Cooking

1. Rinse the frozen legs in cold water.
2. Steam the legs over boiling water in a covered pot for approximately 5-10 minutes or until heated thoroughly.
3. Combine the shallots and white wine vinegar in a saucepan and bring to a boil.
4. Reduced the volume of liquid by half.
5. Add the champagne and reduce the volume of liquid by half again.
6. Add the butter while whisking constantly until all of the butter is incorporated.
7. Season to taste with salt and white pepper.

Serving/Holding

1. Serve the crab legs immediately with a side dish of champagne sauce
2. Hold the crab legs and champagne sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the crab legs and champagne 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 crab legs and champagne sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Alaskan King Crab Legs with Champagne Sauce
King Crab is usually obtained pre-cooked and frozen.  It should be kept in a frozen state until ready to use.  If a commercial steamer is not available, the legs can be cooked by filling a large tall pot, ¼ full with hot water.  Invert a colander or bowl and place in the pot in a manner so the crab legs will be suspended over the water while cooking.  This will allow them to steam properly once the pot is covered.  King crab should never be boiled.
To easily remove the crabmeat from the legs without the use of crab crackers, the legs can be split prior to steaming.  This is done with a large French knife while the crab legs are still frozen.  Although king crab legs can be purchased already split, care must be taken as the pre-split legs are highly susceptible to freezer burn, which can ruin a very expensive product.

Roasted Ellensburg Lamb Rack with Thyme-Pinot Noir Sauce

Yield:  6 portions

Portion Size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
6 pounds or 3 whole racks (2.7kg)     lamb racks, chimed, split, frenched
as needed                                             salt
as needed                                             black pepper, ground
3 tablespoons (44ml)                          olive oil
½ cup (118ml)                                                Dijon mustard
1 tablespoon (15ml)                            garlic, minced
1 cup (237ml)                                     breadcrumbs, fresh
3 tablespoons (44ml)                          shallots, minced
½ cup (118ml)                                                Pinot Noir
¾ cup (177ml)                                                lamb stock, prepared
¾ cup (177ml)                                                brown chicken stock, prepared
1 teaspoon (5ml)                                 thyme, minced
4 ounces (113g)                                   butter
Cooking

1. Preheat an oven to 450ºF (232.2ºC)
2. Season the lamb racks to taste with salt and black pepper.
3. Heat the olive oil in a large, heavy-bottom sautoir pan over high heat.
4. Sear the lamb racks for approximately 1-2 minutes on each side, or until they are thoroughly browned.
5. Remove the pan from the heat and brush the top side of the meat with mustard.
6. Mix the minced garlic with the fresh breadcrumbs and pat gently on top of the mustard until the top of the meat is coated with breadcrumbs.
7. Place the pan with the lamb racks in the oven and roast until the desired internal temperature has been attained but has reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
8. Remove the pan from the oven, remove the racks, and allow them to rest in a warm place while the sauce is prepared.
9. Discard all but 1 tablespoon (15ml) of the fat rendered from roasting the lamb.
10. Place the pan over medium-high heat and sauté the minced shallots for 1-2 minutes, or until they become translucent.
11. Deglaze the pan with the red wine.  Add the lamb and chicken stock and thyme.
12. Reduce the liquid to half its original volume.
13. Remove the pan from the heat and finish the sauce by briskly whisking in the butter a little at a time until a smooth emulsion has formed.  Season to taste with salt and black pepper.

Serving/Holding

1. Carefully ladle approximately 3 ounces of the sauce in the center of each warm plate.
2. Slice each rack into three chops and attractively arrange them with the bones pointing to the top of the plate (away from the guest).
3. Hold the lamb racks and sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the lamb 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 lamb and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Roasted Ellensburg Lamb Rack with Thyme-Pinot Noir Sauce
As Ellensburg lamb is a very regional item, an appropriate substitute would be lamb racks from New Zealand as they are comparable in size and flavor.   Lamb racks from the Rocky Mountain region have a distinctly different flavor and are much larger than the variety from the Pacific Northwest—so the quantity of lamb in the recipe should be reduced by half, as one frenched Rocky Mountain lamb rack will easily yield two portions.
Chimed, split, and frenched lamb racks are called for in this recipe and are techniques commonly used by butchers and meat fabricators.  When these cuts are performed, the resulting lamb racks are trimmed of all bones except the small rib bones, which are also trimmed and exposed.  The outside layer or cap is removed and all excess fat is trimmed except for a ½-inch strip that will allow for rendered fat to baste and moisten the meat as it is roasted.  The process of frenching a lamb rack will significantly reduce the original weight of the rack, sometimes up to 50%, doubling the cost of an already expensive cut of meat.
The lamb racks are seared before applying the bread and mustard coating.  By doing so, the coating will better adhere to the lamb and prevent it from coming off during the cooking process.
In Pacific Northwest cuisine, lamb racks are typically served rare to medium rare.  For this preparation the critical control point (CCP) specifying a minimum internal temperature of 145ºF (62.8ºC) is measured on the exterior of the lamb, which serves as the kill step, allowing for rare doneness if desired.  In some other regions of America, lamb racks are preferred at a medium or medium well doneness.  Medium rare, or an internal temperature of 125ºF, will take approximately 8 minutes in the oven.

Oven Roasted Vegetables

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
as needed                                             non-stick vegetable spray
7 ounces (198g)                                   Roma tomatoes, quartered, lengthwise
8 ounces (227g)                                   red potatoes, quartered
4 ounces (113g)                                   zucchini, cut in half lengthwise, sliced ¼” thick
4 ounces (113g)                                   green beans, stems removed, blanched
8 ounces (227g)                                   yellow bell peppers, cut into ½” strips
¼ cup (59ml)                                      olive oil
to taste                                                            salt
to taste                                                            black pepper, cracked
Cooking

1. Line two sheet pans with parchment paper and spray them lightly with non-stick vegetable spray.
2. Lay the tomatoes on one sheet pan, avoiding overlapping, and slow roast in a preheated 250ºF (121.1ºC) oven for 1½ -2 hours, or until the desired degree of doneness is attained.  Reserve until needed.
3. Lay the potatoes on the other sheet pan avoiding overlapping and roast in a preheated 400ºF (204.4ºC) for 10 minutes.  Reserve until needed.
4. Toss the zucchini, beans, and peppers with the oil and season to taste with salt and cracked black pepper.
5. Add the oiled vegetables to the sheet pan with the potatoes and roast in a 400ºF (204.4ºC) oven until the potatoes are tender and golden brown and all of the vegetables are thoroughly cooked.

 
Serving/Holding

1. The cooked potatoes and vegetables can be combined with the tomatoes and served mixed or they can be presented as individual components attractively arranged on the plate.
2. Hold the roasted vegetables at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the roasted vegetables 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 roasted vegetables, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Brussel Sprouts in Hazelnut Butter

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds (680g)                               Brussel sprouts, trimmed
1 ounce (28g)                                      butter, sweet
1½ ounces (43g)                                  shallots, chopped
1 ounce (28g)                                      hazelnuts, crushed
to taste                                                            salt
to taste                                                            black pepper, ground
to taste                                                            nutmeg, grated
Cooking

1. Score a ¼” deep “X” in the stem ends of the Brussel sprouts.
2. Steam the sprouts over boiling water or in a commercial steamer until they are fork tender.  Remove and reserve.
3. Melt the butter over medium-high heat.  Add the shallots and sauté them for approximately 2 minutes, or until golden in color.
4. Stir in the crushed hazelnuts and continue to cook for an additional minute.
5. Add the Brussel sprouts and toss, coating thoroughly.
6. Season to taste with salt, black pepper and grated nutmeg.

Serving/Holding

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

Cooling/Storing
 

1. Cool the Brussel sprouts 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 Brussel sprouts, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Brussel Sprouts in Hazelnut Butter
The purpose of scoring the bottom of the Brussel sprouts with an X is to ensure that the sprouts cook evenly.
 

Fried Fennel

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2                                                          eggs
15 ounces                                            ice water
1½ pounds (680g)                               fennel, bulbs, washed, dried, sliced ³/₈-inch thick
11¼ ounces                                         rice flour or all-purpose
1 teaspoon (5ml)                                 garlic, granulated
1 teaspoon (5ml)                                 onion, granulated
½ teaspoon (2ml)                                salt
¼ teaspoon (1ml)                                white pepper, ground
as needed                                             deep-frying fat or oil
Cooking

1. Mix the eggs and ice water in a chilled bowl.
2. Combine the dry ingredients together and sift into the egg mixture.  Mix until the products are thoroughly incorporated and a smooth batter has formed.
3. Dip the dried fennel slices into the batter and deep-fry them in a preheated 350ºF (176.7ºC) fryer using the swimming basket method for approximately 2-3 minutes, or until golden brown.
4. Degrease the fried fennel on absorbent paper towel. 

Serving/Holding

1. Hold the deep-fried fennel at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the fennel 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 fennel, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Fried Fennel
If a deep fryer is not available, a large pot of hot vegetable oil can be used to cook the fennel. Cook the fennel in small batches. Cooking too much fennel at once will prematurely cool down the fat and cause the fennel to not cook properly and become greasy. Once the first batch is ready, drain well and place on absorbent paper until needed.  To keep the cooked fennel warm while preparing other batches, reserve in a 225ºF (107.2ºC) oven until needed.

Northwest Mushroom Sauté

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
½ tablespoon (7ml)                             walnut oil
1 tablespoon (15ml)                            butter
1½ pounds (510g)                               wild mushrooms, stemmed, cleaned
1 pound (454g)                                   button mushrooms, stemmed, cleaned,
sliced thin
¾ teaspoon (4ml)                                garlic, minced
1 teaspoon (5ml)                                 rosemary, minced
2 fluid ounces (30ml)                          white wine, dry
to taste                                                            salt
to taste                                                            black pepper, ground
Preparing

1. Heat the walnut oil and butter over medium-high heat until very hot.  Add all the mushrooms at once and sauté for approximately 2 minutes.
2. Add the garlic and rosemary and continue to sauté for an additional 2-3 minutes.
3. Add the wine and cook for 30 seconds, then cover the pan and steam for approximately 5 minutes, or until the mushrooms are tender.
4. Season to taste with the salt and black pepper.

Serving/Holding

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

Cooling/Storing
 

1. Cool the mushrooms 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 mushrooms, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Northwest Mushroom Sauté
Use only fresh and seasonal wild mushrooms.  Varieties indigenous to the Pacific Northwest include, but are not limited, to chanterelle, chicken of the woods, puffballs, oyster, shiitake, morel, and trumpet mushrooms.  Any combination of these mushrooms will satisfy the requirement for wild mushrooms in this recipe.

Green Beans Cooked with Summer Savoy

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
1½ ounces (43g)                                  salt pork or bacon, small dice
1½ pounds (680g)                               green beans, stems removed, cut into 3-inch lengths
4 ounces (113g)                                   onion, minced
1 tablespoon (15ml)                            summer savory, minced
1 cup (237ml)                                     water
to taste                                                            salt
to taste                                                            black pepper, ground
1 teaspoon (5ml)                                 cornstarch
1 tablespoon (15ml)                            water, cold
1 tablespoon (15ml)                            parsley, chopped
Preparing

1. Render the salt pork in a sauteuse pan over medium heat for approximately 5 minutes, or until it becomes a pale golden color and crispy in texture.
2. Sauté the beans, onions and savory in the fat for approximately 2-3 minutes and toss until thoroughly heated.
3. Add the water, and cook over low heat for approximately 6-8 minutes, or until the beans are tender but still a little crisp.
4. Season the beans to taste with salt and black pepper.
5. Stir the cornstarch into 1 tablespoon of cold water and add to the cooking liquid.
6. Bring to a boil, stir, and reduce the heat to a simmer.  Simmer for an additional 2-3 minutes.  The liquid will thicken slightly.

Serving/Holding

1. Carefully spoon some of the sauce over the beans.
2. Garnish each portion of beans by sprinkle them with chopped parsley.
3. Hold the beans at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the 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 beans, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips – Green Beans Cooked with Summer Savoy
The green beans in this recipe can be substituted with French beans, yellow wax beans, or a combination of beans if different colors and sizes are desirable.
The summer savory in this recipe can be substituted with thyme or other fresh herbs if a different flavor is desired.

Mashed Potato and Wheatberry Cakes

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2 ounces (57g)                                     wheatberries, soaked overnight
16 fluid ounces (473ml)                      vegetable stock, prepared
12 ounces (340g)                                 Russet potatoes
12 ounces (340g)                                 sweet potatoes
½ teaspoon (2ml)                                salt
¼ teaspoon (1ml)                                black pepper, ground
½ teaspoon (2ml)                                cumin seeds, toasted, ground
1 ounce (28g)                                      flour, all-purpose
2 ounces (57g)                                     breadcrumbs, dry, coarse ground
1                                                          egg
as needed                                             vegetable oil
 
Cooking

1. Combine the wheat berries and stock in a saucepan.  Bring to a boil, and reduce the heat.
2. Simmer gently for approximately 1 hour, or until the wheatberries become tender.
3. Cool the wheatberriesfrom 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.
4. Bake the Russet and sweet potatoes in a preheated 400ºF (204.4ºC) oven to for approximately 45 minutes, or until tender.
5. Split the potatoes and scoop the flesh into a bowl.  Mash until smooth and lump free.
6. Cool the mashed potatoesfrom 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.
7. Sift the salt, pepper, ground cumin seeds and flour together into a bowl.
8. Add the breadcrumbs and mix thoroughly.
9. Combine the cooled wheat berries, mashed potatoes, breadcrumb mixture, and egg.  Mix gently until the ingredients are thoroughly incorporated.
10. Shape the mixture into small patties approximately 2” in diameter and ½” thick.
11. Pan-fry the patties in the vegetable oil until golden brown on both sides and have reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.
12. Drain on absorbent paper towels.

Serving/Holding

1. Serve 2 cakes per portion.
2. Hold the cakes at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the cakes 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 cakes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Mashed Potato and Wheatberry Cakes
Wheatberries should be soaked overnight in cold water and then boiled in salted water for approximately 1 hour or until they are tender.  Wheatberries are eaten in the same manner as rice—served as a starch or used as an ingredient in salads or other preparations.

Cardamom Cornmeal Waffles

Yield:  6 portions

Portion Size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
½ cup (118ml)                                                quinoa
1 cup (237ml)                                     water
7 ounces (198g)                                   flour, all-purpose
3 ounces (85g)                                     cornmeal, yellow, fine ground
2 teaspoons (10ml)                             cardamom, ground
1 teaspoon (5ml)                                 baking powder
¼ teaspoon (1ml)                                salt
1 teaspoon (5ml)                                 sugar
½ cup (118ml)                                                chives, minced
½ cup (118ml)                                                buttermilk
1 fluid ounce (30ml)                            corn oil
6                                                          eggs, whipped
as needed                                             non-stick vegetable spray
Cooking

1. Preheat a waffle iron.
2. Place the quinoa in a saucepan and cover with the water.  Bring to a boil, reduce the heat, cover and simmer for 12 minutes.
3. Remove from the heat and let steep for 10 minutes.  Fluff with a fork and hold at room temperature until needed.
4. In a large mixing bowl, combine the flour, cornmeal, cardamom, baking powder, salt, and sugar.  Reserve until needed.
5. In a separate bowl, mix the cooked quinoa, chives, buttermilk, corn oil, and whipped eggs.  Mix thoroughly.
6. Combine the wet and dry ingredients together and mix thoroughly until a batter is formed.
7. Lightly spray the waffle iron with vegetable oil and ladle ½ cup of batter onto the iron.  Cook until lightly brown in color.  Remove the waffle and cut it into six wedges.
8. Repeat step #7 two more times, or until all of the batter has been made into waffles.
9. Transfer the wedges to a sheet pan and bake in a preheated 225ºF (107.2ºC) oven for 20-30 minutes or until crisp.

 Serving/Holding

1. Serve 3 waffle wedges per portion.
2. Hold the cardamom waffle wedges at 140ºF (60ºC) or higher.

Cooling/Storing

1. Cool the cardamom waffle wedges 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 cardamom waffle wedges, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Cardamom Cornmeal Waffles 
These waffles can be made several days in advance if stored in an airtight container after preparation.  If the waffles become soft or limp they can be crisped again in the oven for a few minutes at 250ºF (121.1ºC).

Roasted New Potatoes

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2 tablespoons (30ml)                          garlic, minced
1 tablespoon (15ml)                            rosemary, minced
2 tablespoons (30ml)                          olive oil
1½ pounds (680g)                               new potatoes, washed, skin on, quartered
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

1. Combine the garlic, rosemary, and olive oil in a bowl.
2. Toss the quartered potatoes in the oil, garlic and rosemary until they are thoroughly coated.
3. Season the potatoes to taste with salt and black pepper.
4. Place the potatoes on a baking sheet lined with parchment paper and bake in a pre-heated 400ºF (204.4ºC) oven for 30-40 minutes until a golden brown crust forms and the potatoes are fully cooked and tender.
5. Toss the potatoes 2-3 times during the cooking process to ensure even cooking and a uniform color.

Serving/Holding

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

Cooling/Storing
 

1. 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.
2. Cover the potatoes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Mushroom Bread Pudding

Yield:  6 portions

Portion size:  6 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
12 fluid ounces (355ml)                      chicken stock, prepared
1½ ounces (43g)                                  tree mushrooms, dried
1 ounce (28g)                                      butter
4 ounces (113g)                                   onions, minced
½ ounce (14g)                                     garlic, minced
2                                                          eggs
6 fluid ounces (177ml)                        heavy cream
½ teaspoon (2ml)                                salt
¼ teaspoon (1ml)                                white pepper, ground
2 ounces (57g)                                     mushrooms, minced
1 teaspoon (5ml)                                 thyme, dried
1 tablespoon (15ml)                            parsley, minced
1 teaspoon (5ml)                                 rosemary, minced
4 cups (946ml)                                    bread or brioche, cut into ½-inch cubes
as needed                                             non-stick vegetable spray
Cooking

1. Bring the stock to a boil in a saucepot.  Add the dried tree mushrooms, cover and remove from the heat.  Let steep for 10 minutes.
2. Remove the mushrooms from the stock.  Reserve both the mushrooms and liquid at 140ºF (60ºC) or higher until needed.
3. Melt the butter in another saucepan and sweat the onion and garlic over medium-high heat until the onions become translucent.  Remove from the heat and reserve until needed.
4. Combine the eggs and cream in a bowl and season with the salt and white pepper.
5. Stir in the reserved mushroom liquid, minced mushrooms, and herbs and add to the onions and garlic.  Incorporate products thoroughly.
6. Stir in the cubed bread or brioche and the reconstituted tree mushrooms.
7. Spray a small baking pan with non-stick vegetable spray and pour in the bread pudding mixture.
8. Cover with aluminum foil and bake in a pre-heated 350ºF (176.7ºC) oven for approximately 20-30 minutes or until set and has reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

1. Remove the mushroom bread pudding from the pan and cut into 6 uniform portions.
2. Hold the mushroom bread pudding at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the mushroom bread pudding 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 mushroom bread pudding, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Mushroom and Rice Patties

Yield:  6 portions

      Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
3½ cups (828ml)                                 vegetable stock, prepared
1 tablespoon (15ml)                            olive oil
1 ounce (28g)                                      butter
7 ounces (198g)                                   onions, small dice
7 ounces (198g)                                   Arborio rice
5 ounces (142g)                                   button mushrooms, cleaned, stemmed,
sliced thin
2 ounces (57g)                                     Parmesan cheese, grated
to taste                                                            salt
to taste                                                black pepper, ground
as needed                                             vegetable oil
 
Cooking

1. Place the stock in a saucepot and bring to a boil.  Reduce the heat to a simmer.  Hold the stock at 140ºF (60ºC) or higher until needed.
2. Heat the oil and butter in a heavy bottom saucepot.  Add the onions and sauté over medium heat for 3 minutes, or until translucent.
3. Add the Arborio rice and continue to cook over medium heat for 2 minutes.  Add the sliced mushrooms and cook an additional 3 minutes.
4. Add ½ cup of the vegetables stock to the rice, stirring frequently while cooking over medium heat until the liquid is completely absorbed.
5. Add another ½ cup of the stock, and continue to cook while stirring frequently, until all the stock is absorbed.
6. Continue to repeat step #5 until all of the stock is used and the rice is tender and creamy.
7. Remove from the heat and stir in the Parmesan cheese.
8. Season the rice to taste with salt and black pepper.
9. Transfer the rice to a bowl, and cool 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.
10. With wet hands, shape the rice mixture into flat rounds about 2” in diameter and ½” thick.
11. Let the patties rest while under refrigeration for at least 15 minutes.
12. Heat the vegetable oil in a sautoir pan over medium-high heat until it is approximately 350ºF (176.7ºC).
13. Pan-fry the fritters in small batches for approximately 3 minutes on each side or until golden brown and have reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.
14. Drain the patties on absorbent paper towels.

Serving/Holding

1. Serve two patties per portion.
2. Hold the patties at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the rice patties 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 rice patties, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Warm Flourless Chocolate Cake with Espresso Sauce

Yield:  6 portions

Portion size:  4 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
8 fluid ounces (237ml)                        heavy cream
8 ounces (227g)                                   bittersweet chocolate, chopped
2 ounces (57g)                                     butter, soft
5                                                          eggs
2 ounces (57g)                                     sugar, granulated
12 fluid ounces (355ml)                      espresso sauce (see recipe)
6 sprigs                                               mint
30                                                        chocolate espresso beans
 
Preparing

1. Heat the heavy cream to just before the boiling point in a heavy bottom saucepot.
2. Place the chopped chocolate in a large bowl and pour in the hot cream.
3. Stir the mixture until the chocolate has completely melted and is thoroughly incorporated.
4. Stir in the softened butter and reserve until needed.
5. Combine the eggs and sugar in another bowl and whip over a double boiler, until the mixture has the consistency of whipped cream.
6. Gently fold the chocolate mixture into the whipped eggs and sugar.
7. Pour the cake batter into well-greased large-size muffin pans.
8. Bake in a hot water bath in a pre-heated 350ºF (176.7ºC) oven for approximately 30-45 minutes or until the cakes are set and have reached a minimum internal temperature of 145ºF (68.3ºC) for at least 15 seconds.

Serving/Holding

1. Cool slightly and remove the cakes from the muffin tins.
2. Carefully ladle approximately 2 ounces of espresso sauce in the center of each warm plate.
3. Place the cake on top of the sauce and garnish the plate by placing a sprig of mint and 4-5 chocolate espresso beans in the sauce around the cake. 

Cooling/Storing
 

1. Cool the cakes 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 cakes and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Espresso Sauce

Yield:  6 portions

Portion size:  2 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
1 cup (237ml)                                     milk
1 fluid ounce (30ml)                            espresso, prepared
¼                                                         vanilla bean
1¾ ounces (50ml)                               sugar, granulated
3                                                          egg yolks
Preparing

1. Heat the milk, espresso and vanilla bean to the boiling point in a stainless steel saucepot.
2. Blend the sugar and egg yolks in a bowl and mix thoroughly.
3. Temper the hot liquid by gradually pouring ¼ cup (59ml) of the hot milk into the egg mixture while stirring constantly.
4. Then, gradually pour the egg and milk mixture back into the saucepan with the remaining hot milk while stirring constantly.
5. Continue to cook over medium heat while stirring constantly until the milk begins to thicken but do not allow the sauce to come to a boil and has reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.  The sauce will thicken to a nappé consistency or the point where it will coat the back of a spoon.
6. Strain the sauce.

Cooling/Storing
 

1. Cool the 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 sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.