cashew soup

We are going to serve this new years eve as a choice between soup or "salad". I had some reservations but it came out really great. Started with 2 5lb bags cashew, 10lb total and roasted them until golden brown and the oil began to come from them. About 20 Minutes rotating and turning throughout. Once golden remove and'm let come to room temperature. Meanwhile roast or sautee some Mirpoix until soft. Add cashews and cook for twenty-five to thirty minutes. Cover with cream and cook several hours until the cashews are completely soft and braised. The cream will look as though it is curdeled. That's okay it's supposed to. Once soft, remove from heat and strain off remaining liquid. Place in vita prep and in batches, using the liquid for consistency puree until smooth. Original recipe doesnt Call for the soup to be pushed through a chinoise but next time I may try. Either way once finished season and adjust consistency. Served with caviar and puffed rice for texture. But I think the garnish can be played with a lot in the future. Serve warm, not to hot. This turned out to be an idea that at first sounded impossible but turned out amazingly unique and tasted amazing.

Sandwich Mortadella with rocket...

Cantonese Style Steamed Sea Bass

Serves 2-4 people family style. 1 12-14 whole sea bass, cleaned and dried. 1 1/2 tsp. Kosher salt. 4 dried shitake mushrooms, stemmed. 1 TB. Chinese rice wine. 1/2 tsp. sugar. 3 cloves garlic, minced. 2 Scallions, julienned. 1 3" piece ginger, peeled and julienned. 1/4 cups canola oil. 2 TB. soy sauce. 6 sprigs cilantro. The original recipe is done in a wok but a 12 inch skillet will work just fine. Place bass one baking sheet tray fitted with a rack, season and let rest 30 minutes. Make sure to season inside as well. Transfer to a heat proof platter. Soak the mushrooms in 1 cup boiling water until soft. About 30 minutes, drain and slice. Mix mushrooms with wine, sugar, garlic, half the Scallions, and the ginger in a bowl. Rub over outside and inside cavity of fish. Set up a steamer. In the base recipe, bring 1 inch water to boil in a 14 inch flat bottomed wok fitted with an 11 inch bamboo steamer. Place platter with bass in steamer base and cover. Steam until cooked through, about 12-15 minutes. Remove platter. Heat oil in a 1 quart sauce pan over medium heat until shimmering and drizzle over the fish. Garnish with leftover Scallions, soy sauce and cilantro.

Sole Piccata recipe

For 4 portions: 4-6 ounce skinless fillets of grey or Dover sole. Turbot, tilapia, or any thin flaked fish will work. Kosher salt and pepper to taste. 1/2 cup flour. 1/4 cups canola oil. 4 TB unsalted butter. 1 large shallot, minced. 1/2 lemon thinly sliced. 1/4 cup dry white wine. 2 tsp. capers. Pat fillet with towel to dry. Season and dredge each in the flour. Heat 2TB oil and 1 TB butter in a 12 inch skillet. Over high heat cook fillets 2 at a time until golden brown flipping once and cooking for 3-4 minutes. Transfer to 2 plates. Once all fillets are cooked, add 1 TB butter, the shallot and lemons until shallots are just cooked through. 1-2 minutes. Add wine, cook, scraping up browned bits from pan. Add remaining butter, capers and season. Cook until sauce is slightly thickened. Spoon over fillets.

Double lemon cheesecake recipe

Serves 16. Total prep time, 7 to 8 hours, 2 cups vanilla wafer crumbs. 3 TB butter melted. 32 ounces cream cheese softened. 1 and 3/4 cup sugar, divided. 3 TB flour. 1 TB lemon (zest). 1/3 cup lemon juice divided. 1/2 tsp vanilla or 1 fresh vanilla bean, preferably fresh. 4 eggs, 1 seperated. 2 TB cornstarch. 1/2 cup water. heat oven to 325 degrees and line a 13x9 inch pan with foil. (This recipe produces a very thin almost like "bars".) But can be made in any desired form or shape. Jusr substitute the cooking vessel and obviously the cooking time will be longer the thicker you go. Mix wafer crumbs and butter and press onto bottom of pan. Bake 10 minutes. Beat cream cheese, 1 cup of the sugar, flour, lemon zest, 2 TB lemon juice and the vanilla in mixer until blended, do not over mix. Add 1 egg white and then the 3 whole eggs. Let mix for just a bit after addition of each egg.(Reserve yolk for later use.) Pour the batter over the prepared crust. Bake 40 minutes or until center is almost set. Cool for 1 hour and then refrigerate 4 more hours. Mix cornstarch and remaining 1 cup of sugar in heavy bottom pan gradually adding water and remaining lemon juice. Bring just to a boil. Stir constantly until clear and thickened. Lightly beat reserved egg yolk until blended. Then stir in theen 2 TB hot cornstarch mixture. Return to remaining cornstarch mixture in sauce pan. Cook and stir until thickened, about 1 minute. Cool. Spoon glaze over cheesecake and refrigerate 1 hour.

De-glazing with tea???

Saw this the other day. It is an old Quebecois kitchen habit to use strong black tea, which has tannins similar to red wine, to deglaze a pan. After the meat has been browned, remove to a rack. Add 1/2 cup strong black tea and an acid 2TB fresh lemon for poultry or 2TB red wine vinegar for red meats. Cook, scraping browned bits from pan until thickened. Remove from heat, stir in 2TB fresh cold butter. Season with sugar, salt and pepper. Makes about 1/3 cup.

French bordelaise ("fake or quick)

Either way you look at it, the classic sauce is amazing and Un replaceable. Unfortunately, the classic takes about 4 days from start to finish and costs several hundred dollars to make proper. Wine, butter, veal bones shallots, reductions, it goes on forever. Bone marrow, demi-glace, you get the idea. I saw this the other day and reminded me of something I saw several seasons ago where the "chef" was using beets to make something similar in his mind. Here's what he was doing, (or attempting to do...) I'm going to try it out and see what it's like compared to the real deal. I don't see it being close or even how it could be so let's see... Balsamic "Bordelaise" : (makes 1/3 cup) Melt 1TB butter in a skillet or pan you just fried your meat in. Or for a clear sauce use a clean heavy bottomed pan. Cook 1 chopped shallot and 1 small beet until soft. Add 3TB each Balsamic, and water. 1tsp soy sauce with salt and pepper. Cook until thickened. Remove from heat and wisk in 4th fresh butter. Make sure it's cold fresh good quality butter, unsalted Strain and season. You may finish with some fresh herbs, thyme or similar but only just before serving.

Coming weeks...

New years is coming up soon. Chef is wanting to have everything ready by Tuesday so that we can go over the menu with front of house staff and the owner as well. Over the next few days I hope to be documenting a lot of new recipes and photos of the amount of labor and time that goes into doing a new years eve menu. A lot of the ideas are chefs, my main responsibility will be organizing and help Chef with production. Mostly delegating to the cooks on the line their responsibilities. Unfortunately it's crammed into this one week of emmense prep and organization. But we will make it as we always do. Should have the menu up in a day or two, it's done I've just not had time to post it. One main project I've taken on is a banana dessert. I'm thinking some kind of custard or creme. Possibly a deconstructed banana creme or banana Elvis style which is what I'm thinking now... Time for bed.

Carrot cake (SIP) recipe

We were buying these pre fabricated and after not making the 48 minimum advance notice it occurred to us it maybe easier and more cost efficient to do them in house. And we were right. The outcome product is superior. So with chefs recipe for the base and mine for the frosting we are set. Note that we bake the carrot cake on sheet trays to keep the correct thickness. About one finger. Any more and it won't work in the ramekins if you want to have the desired effect of the Terrine or layers we are doing. For the cake:(bake at 375 in convection turning halfway through. About 12-15 minutes total. Let cool on speed rack and then refrigerate. 32 Oz sugar. .5 Oz baking powder. .5 Oz baking soda. .5 tsp CINNAMON. 30 Oz flour, AP. 10 egg yolks, medium sized eggs. 30 Oz plain oil, canola preferred. 3 lb carrots, peeled, ran over box grater large size. 12 Oz egg whites beat to soft peaks. Keep cold. Mix all the dry ingredients. Mix all the wet with exception of the whites. Do mix the grated carrot into to wet mix. Add the dry to the wet gently with a wisk. Using a spatula or wooden spoon fold in egg whites very gently. Lay out onto prepared sheet trays either greased or parchment. I do both. You will need one large full and one half sheet tray for this recipe. As mentioned before, the thickness can be no more than one finger thick. Any thicker and the recipe will not work. Bake until golden brown and knife comes out clean. 15-17 minutes. Place on speed rack and let cool. Finally place in refrigerator and cool. Meanwhile.... (make the frosting) For the frosting: 32 Oz cream cheese softened and placed in kitchen aid with paddle attachment. Mix until soft and workable. No lumps. Must be smooth. 2 cup confectionery sugar. 4 TB orange zest or less depending on flavor. 1 pinch salt. 2 cups cream, cold. Once the cream cheese is ready add the sugar, zest, and salt. Finally slowly add cream. Remove from bowl and place in pastry bag and refrigerate. Construction.... Cut the carrot cake into desired shapes, in our case rounds that fit into our ramekins. Place one piece of carrot cake cake round into ramekin and press down to make sure there is no air and the cake is completely covering covering the bottom "layer". Squeeze enough of your frosting in next to make a layer the same thickness as the cake. Smooth out level. Add another carrot cake round and then a layer of frosting until the desired amount Of layers is met. In our case 2 of each. Seal or wrap tightly and wait until service. About 15 minutes before being served remove from refrigerator and let come to room temperature. Very simple but great tasting dessert with a small twist on the traditional version. This recipe makes 20 ramekins with 1 half sheet tray of cake left and one half point left of frosting.

Steamed sea bass (Cantonese style)

Serves 2-4 people. This recipe only works with fresh whole fish. Recipe calls for a wok but a 12inch skillet will do. 1-12to14 whole sea bass, cleaned and dried. No Scales. 1.5 tsp kosher salt. 4 dried shitake mushrooms. Stemmees removed. 1TBSP rice wine vinegar. 1.5 tsp sugar. 3 cloves garlic. Minced. 2 Scallions, julienned. 1-3" piece of ginger peeled and julienned. 1\4 cup canola oil. 2 TBSP soy sauce. 6 sprigs cilantro chop, mince or whole/ripped fresh. Place the bass on a baking sheet fitted with a rack. Season cavity and outside with salt. Let air-dry 30 minutes. Transfer to a heatproof platter. Soak mushrooms in 1 cup boiling water for 1 hour until softened. Drain and slice. Mix mushrooms, wine, sugar, garlic and half the Scalliona and and the ginger. Rub over and in cavity of bass. Bring water to a boil in a 14" STEAMER. Place fish still on platter in steamer and cover until cooked through. 12-15 minutes. Remove platter. Heat oil in 1qt saucepan over medium high heat until shimmering drizzle over fish. Garnish with remaining Scallions, the soy sauce and cilantro.

Risotto with grapefruit and seared Scallops

It's winter time and I don't feel like we are using near enough grapefruit or citrus in general since winter time is the time to use then. This recipe sounds risky but works very well together. I feel like people will be freaked out by the combo but it works well. For six people or 12 tasting portions; The sweet sea scallops compliment the rice with tart grapefruits. 6 cups chicken stock. 8 TBSP unsalted butter. 3 Oz procutto , finely chopped. 2 large shallots, finely chopped. 2 cups Arborio rice. 1\2 cup dry white wine. 1\3 cup heavy cream. 1\4 cup grated parmesan. Kosher salt to taste. 1.5 TBSP Espelette. 1lb large sea scallops. 2 grapefruit, zested, peeled, and supremed. 2 TBSP chopped tarragon. Bring stock to a simmer in a 2qt saucepan over medium heat. Keep warm. Heat 6TBSP butter and the procutto in a 6qt saucepan over medium heat. Cook stirring occasionally until browned. Three to five minutes. Add shallots until clear. Add wine and cook till reduced by half. Add 1/2 cup warm stock, stirring until absorbed. Continue adding stock until rice is creamy, about 20 minutes. Stir in cream, procutto, salt, add 1TBSP Eapelette. Keep warm. Melt remaining butter in a 12inch skillet over medium heat. Season scallops with salt and remaining Espelette. Cook scallops. Stir grapefruit zest and juice into risotto and divide between 6 to 12 bowls. Top with scallops, garnish with tarragon and supreme grapefruit. @

Fricasse DE Pollo(serves four)

This recipe is from Nita Villa pool a Cuban cook. Seems like a good winter time dish. It's draws flavor from a mix of olives and capers and sweetness or raisins. 1\4 cup fresh lime juice. 1\4 cup fresh orange juice. 3 cloves garlic, lightly smashed. 1 3.5-4.0 chicken, quartered(backbone discarded or saved for stocks.) Kosher salt and fresh black pepper to taste. 1/3 cup olive oil. 1 large green pepper, stemmed, seeded and thinly sliced. 1 large white onion, thinly sliced. 1 cup dry white wine. 1lb russet potatoes, peeled and cut into 1" pieces. 1\4 cup alacaparrado pepper(or 1\3 pimento stuffed olives and 2 TBSP capers. 1\4 cup raisins. 1-8oz can tomato sauce. 1cup frozen peas, defrosted. Toss lime and orange juices. Add garlic, chicken, salt and pepper in a bowl. Cover and chill several hours. Heat the oil in an 8qt sauce pan over medium high heat. Remove chicken from marinade. Pat dry using paper towels and reserve marinade. Working in batches cook chicken flipping once until browned. 8-10 minutes. Transfer chicken to tray. Add bell peppers, and onions and cook until soft. Add wine and cook scraping browned bits and reduce by half. Return chicken to pan and and add reserved marinade, potatoes, alacaparrado(or the substitute) raisins, tomato sauce, salt and pepper, and 1\2 cup water and bring to a boil. Reduce heat to medium low, cooked covered, until chicken and potatoes are tender about 1 hour. Stir in the peas before serving.

Grapefruit Terrine Recipe

Serves 6. Grapefruit is suspended in Orange liquor spiked gelatin. This is an original recipe from a book called "Terrine". 6 grapefruit, 3 pink or red and 3 white, supreme. Plus 3/4 cups juice. 5 gelatin sheets 2/3 cups light brown sugar packed. 1/4 cups Contreau. 1/4 cups ground cinnamon. 1/8tsp kosher salt. Place grapefruit segment on an even layer of a double thick paper towels. Using more paper towels, gently press tops of segments to soak up excess juice. Remove top layer of paper towels and let grapefruit air dry for 1 to 2 hours. Line 6 8oz Ramekins with 2 layers plastic wrap, letting 2 inches hang over the edge. Arrange grapefruit in layers between Ramekins alternating colors and set aside. Place gelatin in a bowl and cover with cold water, let sit until soft, about 5 minutes. Meanwhile combine grapefruit juices and sugar. As well as the Contreau, cinnamon, and salt in a 2qt sauce pan and bring to a boil. Cook until sugar dissolves about 3 minutes. Remove from heat. Set aside. Squeeze the water completely free from the gelatin. Wisk into sugar mix until smooth. Divide evenly between Ramekins; chill until set at least 12 hours. To serve, unmold Terrine and peel off plastic wrap.

Zucchini fritters (SIP) recipe

1 zucchini (2medium) grated on box grater. 1 tsp salt. 1 TB lemon zest. 10 sprig parsley fine chop/mince. 1 clove garlic, minced. 1\4 tsp fresh black pepper. 2 large eggs. 1\2 cup flour, A.P. Feta cheese to taste. Olive oil to fry in. Place all ingredients in a mixing bowl and season with spices and Feta. Heat olive oil in in a sautee pan and add Table spooned amounts in the heated olive oil. Let brown on one side and turn over and cook several more minutes. All in, cooking time is 3 minutes max. Remove from sautee pan and place on rack or towels to drain. Season with a little bit of salt and check for flavor. You can also zest some fresh lemon on top or place a little more Feta cheese on top.

(SIP) pancake and waffle batter recipe. (brunch)

This is Joli original recipe which makes very fluffy and airy pancakes just do not over mix and make sure to do dry and wet separate, folding together prior to service with a spatula or spoon. NO WISK OR BLENDER. 1.5 cups cups baking powder. .5 cups baking soda. 9 cartons buttermilk quarts. 53 eggs. 10 cups melted butter. . 5 cups vanilla extract. . 5 cups salt. 38 cups cups A.P. flour 7 cups sugar. Very easy if you have ever made pancake batters before. Mix all the dry in one large bowl and mix the liquids in a separate bowl. Once both are mixed, fold one into the other. Gently. Keep as cold as possible and do not make until last moment. This recipe makes many many orders, certainly more than needed in the home environment so adjust accordingly.

(SIP) ALMOND BRITTLE RECIPE for pear salad

1/2cup sliced almonds, toasted. 6 cups sugar. 1 cup water. Place water and sugar in a heavy bottomed pot over medium heat. Do not stir, letting the sugar cook twenty minutes until amber color desired is acquired. Or until 230 on candy thermometer. Meanwhile place a silpat on a sheet tray or evenly butter a large sheet tray. Fold the almonds into the sugar mixture and working quickly pour onto prepared trays. Use a fork to pull the caramel towards the sides for desired consistency. Let cool, room temperature, never refrigerate. Once cooled break into bite sized pieces. Store room temperature, partially covered with c fold towels top and bottom. Again, we are using this in our pear salad. The combined flavors work very well with one another. This recipe though can be made into any flavored brittle. The main thing is making sure to get the brittle proper thickness. Which to myself is thin as possible.

(SIP) Miso and ginger dressing /vinaigrette

Three quarters cup white Miso. One cup rice wine vinegar. Three TB honey. One half cup fresh ginger. Three quarters cup sesame oil. Twelve tsp lemon. One tsp white and one tsp black toasted sesame seeds. Salt, pepper, sugar. Place all ingredients in mixer except for the sesame seeds and sesame oil. Slowly add oil and once mixed thoroughly season with the salt, pepper and sugar. Add sesame seeds. Check for flavor and cool. Q;1 Serve room temperature. We are using this on the Brussels sprouts, as almost a "dressing" after sautéed. I would say you are almost deglazing the pan with this dressing. Not using too much as it is very flavorful. Obviously the potential for other dishes is endless...

roasted garlic aoili (SIP) mayo base recipe

For the base mayonaise recipe: 8 egg yolk. 12 tsp lemon. 8 tsp vinegar. 2 tsp dijon. 2 tsp salt. Pepper to taste. 6 cups neutral flavored oil. For the "garlic aoili": 1/2 gallon garlic cloves. canola oil to cover. aluminum foil and a hotel plan. Method follows towards the end but in reality this should be done at least several days in advance. Place all ingredients in mixer except for the oil. With machine running on high slowly add oil making an emulsification. Season again and package. For the roasted garlic aoili the only difference is that at the end you add roasted garlic puree. (Place several cups of peeled garlic cloves in a small hotel pan. Cover with canola oil, cover with foil and cook until very very soft. Remove the foil and roast for an additional 30 minutes to gain a little bit of color. Remove from oil, let cool. Puree through blender or push through a tamis or chinoise. Save the garlic infused oil for dressings or for re use next batch. (I use whole garlic cloves done the exact same method. Pushing through a tamis when cool enough to work with. To myself this provides a superior product but both methods will result in a very nice garlic puree.) For a garlic aoili, once the base recipe has been made place in a large bowl. With a wisk add garlic puree until desired flavor is accomplished. Finish with fresh lemon juice or zest. Cover and store properly in refrigerator for n up to 2 weeks. (The base is limet less in the flavors that can be added)

orange and thyme vinaigrette "SIP"

1 cup sherry or similar vinegar. We use rice wine but could use champagne vinegar as well. 1 cup fresh orange juice 2 cup mild flavor olive oil. Personally I like to use canola or grapeseed for a neutral flavor. 2 to 3 sprig fresh thyme whole/fresh Salt. Pepper. Sugar, about 1/4 cup for flavor as well. Blend all ingredients except for thyme and oil. Gradually add oil so that it becomes emulsified. Season well and remove from vita prep and place in storage container. Now add the sprigs of thyme and let infuse for several days. (The original recipe called for chopped thyme but I prefer not because of several reasons. One being the thyme immediataly becomes dark and gross. Second letting the dressing infuse for several days or even weeks gives a much more subtle flavor. We are using this on a grilled vegetable salad but its uses are limet less.)

apple cider gastrique recipe

1 cup honey 2 cup apple cider vinegar or sherry vinegar Sea salt and pepper Heat honey and cook until golden amber. Add vinegar and cook 15 minute's on simmer until desired consistency. Season.

SIP Butternut squash soup recipe

2 butternut squash 1/2'd, scored and seasoned salt pepper brown sugar and butter. Cover and roast flesh side up for 1 to 2 hours until soft. Remove foil and roast another 30 minutes. Meanwhile sautee 2 medium spanish onions and 2 cloves garlic until soft and half caramelized. Add scrapped squash and all juices to this mix and cook 30 minutes. Add 1 half bottle dry white wine and reduce to sec. Season and add stock for consistency. Vita prep and push through chinoise, season salt , pepper, sugar, and 2 TB Curry powder. Finish with fresh butter.

SIP Guajillo pepper-pine apple bbq sauce recipe

1 onion chopped, 2 tsp chop garlic, 1 1/2 plumb puree (from brunch), 6 dried chilies seed removed, 1/2 cup pineapple juice (optional), 1 cup water, 2TB brown sugar, 3TB honey, 1/3 cup apple cider vinegar, 2 TB tomato paste, 4 cup chop tomato, 2 lime juiced, 1 1/2 cup chicken stock, Sautee onion and garlic in heavy bottom rondo. Add all other ingredients and cook 2 hours until soft. Remove chilies and drain out any other liquid, set aside. Blend all ingredients together using liquid to adjust consistency. The plum mix will become almost reduced to a candy consistency. Season and cool. Used on spare ribs.

Qoinio cake recipe SIP

Cook 1 pint qoinio and cool, add to a large mixing bowl with, 4 eggs, 1 cup bread crumb 2 TB chop parsley 1 cup goat cheese mix all together and season well. Portion accordingly.

SIP Lentil Soup base

4TB butter, 1TB Oil, 1 onion, diced brunoise, 1 carrot, divced brunoise, 4 stalk celery wash and diced brunoise, 3 garlic mince, 1 1/2 cup green lentil, 1/2 bottle white wine, 28 cup light chicken or vegetables stock, After all vegetables are brunoise, sweat vegetables in the butter and oil. Once vegetables are soft, no color add white wine and reduced to sec. Add lentils and cook 5 minutes. Add stock and simmer for 2 hours until soft. Use parchment paper lid. Season with lots of salt and pepper as well as fresh butter, 1/2lb. Cool in ice bath. Served with wild rice, garlic aoili and crostini.

SIP Goat cheese vinaigrette recipe

4TB OLIVE OIL 2 tsp GARLIC MINCED 2 LEMON JUICED 4TB BALSAMIC VINEGAR 4TB OLIVE OIL 4TB GOAT CHEESE Sweat garlic till soft and cool. Place all ingredients in vita prep except the last 4TB olive oil. Slowly add oil until emulsified. Season salt and pepper. Cool and place in squeeze bottle.

SIP Grits/Cheddar flavored

6 cups water;
1 and 1/2 cup white instant;
1tsp Salt;
Fresh cheddar to taste(roughly 1/4lb);
1/2lb fresh butter;

Bring water and salt to a boil.  Reduce to a simmer.
Slowly wisk in grits constantly stirring.
Cook slowly 10 minutes.  Remove from heat and fold in butter and cheese.  If you do this over high heat or re heat to quickly the butter and cheese fats will break so make note to go slowly.
Season salt and pepper and keep warm in a double boiler with paper or plastic wrap on top.

SIP Butternut Squash soup / puree

Makes 3 quarts to 4
3 butternut squash halved with seeds removed, scored 1/8th in deep back and forth;
1lb fresh unsalted butter;
4TB plain oil;
2 spanish onions, peeled and diced;
2 shallots sliced thick;
4 garlic cloves smashed;
1 cup white wine;
2 TB  yellow curry powder;
Water, Coconut milk, Chicken stock (light) to cover as needed;
(You may also add an orange if desired durring the second half of cooking.)
Pre heat oven to 400 degrees
Lightly oil a large sheet tray and place squash cut side up.
Lightly brush with olive oil and season with salt and pepper.  Place 1 TB butter in each hollowed out section along with brown sugar.
Cover with aluminum foul and bake 1 hour or until almost softened. Remove foil and continue to roast until finished.   Remove from oven and set aside to cool.
Meanwhile,  2 spanish onions  large dice, 2 shallots sliced thick, 4 cloves garlic crushed.  Sautee in 1/2 lb butter and 1 TB oil.  Once clear add 2 TB yellow curry and cook until fragrant.  Add 1 cup  white wine and reduce to sec.  Set aside.  Take squash and scoop off all flesh.  Making sure to save all liquids from roasting pan.  Add squash and juices to pot with onion mix and cook until heated through.  Add water or stock for consistency and bring to a simmer and cook 2 hours very low heat seasoning while making sure to not let bottom burn.  (Coconut milk and some lemongrass could be added at this point rather than the water or stock ).
Once seasoned remove from heat and run batch through vita prep and then chinoise.
Place in new pot and bring to a simmer once more seasoning to taste.  Finish with fresh butter, 1/4lb.  Cool in ice bath and package accordingly.



..

Chicken thigh confit SIP

Clean chickens leaving the thighs together.   Use bones for stocks and sauces.  Chop off all the knuckles as you do with confit.  Main difference between these two recipes is that the chicken we are not trying to cure.  This is just an option to our surplus of chicken thighs in house.
Place thighs in heavy bottom pot or hotel pan and cover with melted duck fat.  1 whole entire head garlic and half a handful of black peppercorns.   Add one bunch of thyme.  Bring to a very light simmer
and cover with foil tight.  Place in oven and cook 6 hours.  Test by pulling on thigh bone.  If it comes loose  than the confit is finished.
You can also cook these thighs on top of the stove slowly at simmer on plancha or there similar.
When finished let cool in the fat completly.
To finish remove legs from fat and place in a hot oiled sautee pan skin side down.  Cool until skin is crispy, drain off fat and place in hot oven skin side down until heated throughout.
Remove from oven place and clean side towel or paper towel to drain off any excessive fat and oil.  Keep warm until needed.

SIP chicken stock (light)

6 chicken  bodies chopped;
2 carrot peel and chop;
1 parsnip peel and chop;
2 yellow spanish onions peel and chop;
1 bunch  celery (washed) chop;
2 qt mushroom stem;
2 fresh bay leaves torn;
1 bunch parsley;
1 large handful black peppercorns;
1 TB sea salt;
1 TB corriander seed(whole);
1/2 TB fennel seeds;
1 head fennel, fronds set a side;
3 whole shallots;
1 whole garlic head;
1 bunch thyme

Place all ingredients except for dry spices and cover with cold water.  Do not over fill.  Do not use hot or warm water.
Lightly toast spices until fragrant, add salt and then add to stock.
Bring to a boil and reduce to a simmer.
Cook 2 hours on small simmer with parchment paper lid.
Pull off fire, add one bunch of thyme, let cool to room temperature and then strain through china cap.
Cool in ice bath, label and date.

*For dark stock roast all ingredients golden brown.  Making  sure to coat bones with oil prior to roasting and scrapping off film.  Save and place in stock.  Do Not roast celery.  Cook 6 to 8 hours, preferably over night.  Strain and follow the last of above.