Side Dish's

A few seasonal side dish's, I have photos to post in a bit. Romensco: Sautee Shallot and Garlic Confit, maybe 2 to 3 pieces. Then add floweretes (raw) and cook for 20 seconds. Finish with Salt, Pepper, 1/2'd cherry tomatoes, julieened smoked red peppers. Kale: Sesame OIl, salt, pepper and dates. Heat the 4 previous and then ad kale, which has been cleaned and cut into desired shapes. Finish with Miso Sauce and sesame seeds. Squash: We are using butternut now but any will do. The sqaush are previously peeled and roasted. To finish dish, using slab bacon, cut a bit into cubes a bit smaller than your squash. When rendered add squash, sage butter and maple syrup. Topping for Roasted Chicken: This is a cold "salad" with maybe only 1 tsp or so added to the top of each dish. Olive Oil, confit garlic, chickpeas, salt, pepper, olives and lemon peel confit. The olives used now are green but any will do, as long as they are seeded and sliced. Cauliflower: Shallot, Chickpea, Caper, salt and pepper, sautted and then add curried roasted cauliflower flowerets and some torn cilantro at the very end. The cauliflower is cooked previously, again, broken into flowerets of desired size, tossed of with oil, curry powder, salt, pepper and sugar. Roast in hot oven for 10 minutes rotating pan until just cooked through. Chicken Spice: Chili Flake, Bay Leaves, Salt and Pepper, Smoked Paprika. Grind seperatly in spice grinder. This spice mix is used to season the 1/2 roasted chicken served durring dinner services.

Caramelized Onions (my recipe)

20 to 25 Yellow spanish onions, peeled and juliened 1/2 lb soft butter 1/2 cup Olive oil Cook the onions in the butter and oil with sugar, salt and pepper slowly for 8 to 10 hours in a heavy bottomed rondo continually stirring with a wodden spoon. Once the onions are the color and consistency you want finish with 2 tsp red wine vinegar or as I prefer, sherry vinegar. Let drain in perferated pan, cool on rack and use accordingly. These can be used for lot's of dishs but mainly used in the breakfast potatoes to be listed here shortly.

Ilena Vanilla Bean Ice Cream Base

12 egg yolks 11 oz sugar 3 cups milk 3 cups cream 2 vanilla beans, scraped. In a double boiler add egg yolks, sugar and milk along with vanilla and wisk until softened and pale in coloer. Cook to 175 degrees wisking the entire time so eggs to not cook beyond. Remove from heat, slowly temper in the cream and cool on ice bath.

Apple Squash Butter

1 gallon of Apple juice reduced to almost syrup consistency. You can add cinnamon, cloves, ect, even a few peppercorns. While reduction is working allow 3 lbs of butter to soften. Place butter into kitchen aid and whip until soft, adding the cooled reduction, sea salt and whatever other ingredients you want to use. This is what we are using as one of the three butters going to all tables right now.

Sweet Biscuts for Brunch

6 cup AP flour, 2 TB Baking powder, 2 TB Sugar, 2 tsp Salt, 3 tsp Vinegar 1 1/2 cups butter 2 cups Milk Sift dry together. Cut in butter. Make well, add vinegar and milk, bring together and then roll out to 1 inch thick. Cut and bake at 430 degrees for 10 to 13 minutes. Do not over mix. Also, once you've add'd your milk and vinear, you may roll into a ball and place in refrigerator for 40 minutes to solidify a bit.

Waffle's

10 eggs 9 cup milk 1 2/3 cup Blended Oil 10 cups AP Flour 5 TB Baking Powder 1 2/3 cup Sugar 1 tsp salt 1/2 vanilla bean scraped. Cook at setting 4.5 for exactly 4 minutes. You must make sure to brush with either clarified butter or non stick of some sort. To make batter: Mix wet ingredients Mix dry ingredients Gently fold in together, DO NOT OVER MIX, the batter should be a bit lumpy. Make fresh before service. The above makes 20 waffles.

Bun Recipe

3 cups warm milk 1 1/2 cup of soft butter 3/4 cup sugar 6 eggs 4 1/2tsp Salt 12 cup AP Flour 5 tsp Instant Dry Yeast Bloom together the warm milk, sugar and yeast. Add egg and softened butter in hobart mixer with dough hook. Slowly add flour and salt and mix for 5 to 8 minutes on low speed. To Cook: Portion into 85 gram buns, 15 per sheet tray (Large). Let rise 1 to 2 hours covered with oiled plastic wrap so that it does not stick. Bake 10 minutes at 350 degrees and rotate for another 10 until evenly browned again. This is done in our oven number (4). Recipe makes 40 bun's

Focaccia Bread

2oz Instant Dry Yeast 2 1/2 cups warm water (Mix and Bloom for a few minutes) 11 lbs AP Flour 1/3 cup salt 1/4 cup sugar 8 cups water 1 cup honey 1 1/2 cups olive oil We can cut this in 1/2's after being made, 1/2 to be baked today, the other covered in cooler until tomorrow. This recipe will make 2 full sheet trays (4 1/2's) After yeast and water are together, add flour, salt, sugar, the remaining water, honey and finally olive oil. (This recipe is very basic and can have herbs and or any other ingredients added) Once dough is finished in hobart, place out onto the correct amount of sheet trays with parchment paper and olive oil. You will have to press the dough out once or twice while it rises which takes 1 to 2 hours maximum. Before cooking brush or spray with more olive oil, black pepper and sea salt. 475 degree in our oven number (3) for 15 min, then turn for another 15 minutes, and once again until evenly browned on the top. Let cool on racks before cutting.