SYSCO Cookbook

SThe secrets to keeping warm thiswinter lie in the pages before you.Sysco CookbookFlame-kissed and rich, fragrant anddelicious—discover the difference heatmakes. Whether you’re tempted by beeftenderloin—exquisitely marinated andgrilled to perfection—or a steaming plateof pasta tossed with aromatic vegetables,you’re certain to find something thatwarms the body and calms the soul.Tokyo BeefLemon Cream Cheese ParfaitPasta PrimaveraWinter 2008SYSCO TODAY17

Sysco CookbookGrilled Pork Tenderloin withParmesan an Gratin PotatoesoesChef Seth Bixby DaughertyYield: 4 servings1 onion, thinly sliced1 T. olive oil, divided6 Yukon Gold potatoes, peeled and thinly sliced5 prunes, diced1/2 lb. Wisconsin Antigo Stravecchio Parmesancheese, grated1/2 c. heavy cream4 portions (6 oz. each) pork tenderloinSalt and pepper to tasteSeason pork with salt and pepper. Grill 8 to 10minutes per side until slightly pink in center.Cover to keep warm.Heat oven to 350°F. Cook the onion in the olive oiluntil soft and set aside. In an 8 x 8-inch baking dish,layer about 1/3 of the potatoes. Top with a thin layerof onion, prunes, cheese and cream. Season with salt.Repeat layers until all ingredients are used.Bake about 1-1/2 hours or until top is dark goldenbrown and potatoes are tender. Cover loosely with foilafter 45 minutes if browning too quickly.Apple Maple Pan Jus1 c. apple cider1/2 c. maple syrupMix cider and syrup in a small saucepan. Simmerover low heat until reduced by half and mixture isthick and syrupy (about 15 to 20 minutes).Wilted Mustard Greens1 lb. cleaned mustard greens4 shallots, thinly sliced4 T. olive oilIn large sauté pan, cook the shallots in 4 T. ofolive oil over very low heat until soft. Add thegreens and cook until wilted.Final Preparation: Place a bed of greens on eachplate. Cut 4-inch circles of potatoes and placeover the greens. Slice and fan pork on top of thepotatoes. Sauce the plate with the pan jus.18 SYSCO TODAY Winter 2008

Sysco CookbookTokyo BeefNational Cattlemen’s Beef AssociationYield: 24 servingsNoodles and Marinated Vegetables1/2 c. vegetable oil2-1/2 lbs. asparagus, cut diagonally into1-inch pieces2-1/2 lbs. red bell peppers, cut into1-inch strips2-1/2 lbs. carrots, cut diagonally into1/4-inch slices1 lb. shiitake mushrooms, sliced1 lb. bok choy, thinly sliced2 T. cornstarch2 c. beef broth7 lbs. hot cooked soba or whole-wheat noodlesHeat oil in sauté pan until hot. Add reservedmarinade and cook for 1 minute. Add asparagus,bell peppers, carrots, mushrooms and bok choyand cook, covered, for 5 minutes or until crisptender.Dissolve cornstarch in broth and add tovegetables. Cook and stir 1 minute, or until sauceboils and thickens. For each serving, toss 4-1/2 oz.of noodles with 1 c. vegetable mixture and placeon plate.24 beef tenderloin or shoulder top blade (flat iron)steaks (12 lbs.)2 c. reduced-sodium soy sauce1 c. mirin1 c. fresh lime juice1 c. minced ginger1 c. minced garlic1/4 c. crushed red pepper1/2 c. toasted sesame seeds1-1/2 c. green onions, thinly slicedCombine marinade ingredients in a large nonreactivecontainer. Remove and reserve 3 c. marinade for usewith vegetables, cover and refrigerate. Add beef steaksto remaining marinade and turn to coat. Cover andrefrigerate for 30 minutes to 2 hours, turning beef onceduring that time. Grill each steak to medium-rare tomedium doneness. Serve steak on noodle and vegetablemixture (see sidebar). Garnish with 1/2 t. of sesameseeds and 1 T. of green onion.Winter 2008SYSCO TODAY19

Sysco CookbookAlmond Pesto PastaAmerican Italian Pasta CompanyYield: 4–6 servings1 box whole-wheat spaghetti3 garlic cloves, crushed1/4 c. sliced almonds, toasted1/3 c. extra virgin olive oil1 c. fresh basil, stems removed1 c. grated Parmesan cheeseSalt and pepper to tasteCook pasta according to package directions. Combinegarlic and almonds in a food processor or blender.Process for 10 seconds or until ingredients are finelychopped. Add olive oil and basil and process or blendfor 20 seconds.Place the mixture into a large bowl and stir in gratedParmesan cheese. Toss the hot pasta into the pestomixture. Toss to coat and season to taste with salt andpepper. Serve immediately.If desired, add the following before serving:1/2 lb. of cooked, grilled chicken breast andsteamed vegetables.Cooking TipsFill your pasta pot with a generous amount ofwater, which washes starch away from the pasta’ssurface as it cooks. It’s also important to stirduring the first minute or two of cooking andadd salt instead of oil. Salt controls the level ofthe boiling water and adds flavor to the pasta,without making it greasy and too slippery tohold sauce.20 SYSCO TODAY Winter 2008

Sysco CookbookPasta PrimaveraAmerican Italian Pasta CompanyYield: 4–6 servingsPerfect PairBecause pasta comes in various shapes, sizes andtextures, certain types may go better with certainsauces. Penne, for example, pairs well with almostany covering, but chunky sauces are a particularlygood complement since the hollow tubes and deepridges seal in the flavor. This shape is also great foroil-based sauces or baked dishes.12 oz. penne3 T. olive oil2 cloves garlic, peeled2 large green peppers, medium diced2 c. mushrooms, sliced2 large tomatoes, medium diced3 T. Worcestershire sauce1/2 c. water from cooked pasta3/4 c. Parmesan cheeseSalt and pepper to tasteCook pasta according to package directions. Reserve1/2 c. of cooking water and drain pasta. Heat olive oilin a medium skillet. Add garlic, peppers, mushroomsand tomatoes. Cook for 2 minutes. Add Worcestershiresauce, cooking water and hot pasta. Blend and simmeruntil hot. Stir in the Parmesan cheese and season withsalt and pepper.Winter 2008SYSCO TODAY21

Sysco CookbookLemon CreamCheese Parfaitwith Blueberry-Amaretto CompoteSchreiber FoodsYield: 12 servings1-1/2 lbs. cream cheese, softened1 lb. prepared lemon curd4 fl. oz. fresh lemon juice3 lemons, zested finely8 oz. heavy whipping cream, whipped3 c. prepared sweetened whipped cream12 fresh mint sprigsWhip the cream cheese until very light and soft.Add the lemon curd and whip the mixture untilwell-blended. Add lemon juice and zest and mixwell. Fold in the heavy whipping cream. Transfer themixture to a pastry bag without a tip. Refrigeratewhile making compote (see sidebar).Remove the lemon cream from the refrigerator. Pipeabout 2 oz. of the lemon cream into each of 12 winegoblets. Spoon 2 T. of compote over the lemon creamthen repeat with 2 oz. of lemon cream and againwith 2 T. of compote. Top each parfait with a dollopof sweetened whipped cream and top with a freshmint sprig.Blueberry-Amaretto Compote4 oz. Amaretto liqueur1/2 c. brown sugar3 pt. fresh blueberries, rinsed and sortedCombine the Amaretto and brown sugar in abowl. Mix until sugar is dissolved. Add theblueberries to the bowl and stir to combine.Marinate the berries for one hour.22 SYSCO TODAY Winter 2008

Sysco CookbookHazelnut-Frangelico ®angelicoand Chocolate MarbledCheesecakeSchreiber FoodsYield: 12 servingsCrust2 c. graham cracker crumbs1 c. skinned hazelnuts1/4 c. granulated sugar4 T. unsalted butter, meltedSpray the inside of a 10-inch springform panwith cooking spray. Combine the graham crackercrumbs, hazelnuts, sugar and butter in a foodprocessor and puree until smooth. Spread the crustmixture over the bottom of the springform panand press it down to form a firm crust.1-1/2 lbs. cream cheese, softened1 c. granulated sugar4 large eggs1 T. fresh lemon juice1 t. pure vanilla extract2 c. semi-sweet chocolate, melted3 oz. Frangelico liqueurPinch of salt3 c. whipped cream1 c. toasted hazelnuts, choppedHeat oven to 350°F. Combine the cream cheese,sugar, eggs, lemon juice, vanilla extract and salt in afood processor. Puree until smooth. Place half of thebatter in a separate mixing bowl. Fold in the meltedchocolate and mix thoroughly. Add the Frangelicoliqueur to the remaining batter and mix well.Pour the batter containing Frangelico into theprepared pan (see sidebar), then pour the chocolatebatter into the pan in a circular pattern. Use atoothpick to marble the batters together. Bake thecheesecake for approximately 40 minutes or until set.Remove from the oven and cool to room temperature,then refrigerate overnight.Cut the cheesecake into 12 wedges and serve eachpiece with a dollop of whipped cream and a sprinkleof hazelnuts.Winter 2008SYSCO TODAY23

Simply theBestA commitment to excellence is more than a companyslogan or a mission statement you place on thewall—it’s a constant dedication to quality, serviceand value. That’s the level of commitment we have toour customers and the same high standard we set forour suppliers.We’re proud to honor an all-star lineup of suppliers,consistently delivering excellent products, outstandingproduct innovation and exceptional customer support.We take this opportunity to recognize them as vitalpartners in our success, and we thank them for theirsuperior performance all year long.24 SYSCO TODAY Winter 2008