Cookbook Vol.1

online.magazines

• VOLUME I •

A Collection of Recipes by Chefs’ for Chefs.

1


OUR STORY

In 1956 following the Korean War, two Cypriot cousins, once

immigrants, now Veterans, returned to New York City and

joined forces. The Veterans’ Butter and Egg Company was

soon founded in a small warehouse on Greenwich Street.

Peter Pappas, an original partner, found immediate success

with the company that provided butter, eggs and cheese to

many of New York City’s restaurants.

Peter had two sons, Christopher & John, who grew up in the

business, helping after school and during summer vacations.

After college, Chris was recruited to play basketball in

Europe professionally. This experience enabled Chris to

discover many of Europe’s culinary splendors. Inspired by

his experience, Chris sensed a real business opportunity in

providing unique foods & superior ingredients to chefs back

at home. Upon his return to the United States, he recruited

his brother John, & together they transformed Veterans’

Butter and Egg Company into Dairyland USA, with hopes

of becoming a major distributor. Throughout the following

35 years, Chris & John led the company through major

expansion & development to become The Chefs’ Warehouse.

WHO WE ARE

The Chefs’ Warehouse is a family-operated specialty food

distributor purveying the world’s best ingredients for over 35

years. Our culinary experts are dedicated to supporting chef’s

every need with unparalleled service and support. Located in

major metropolitan areas across the United States and Canada,

we are focused on serving the finest restaurants, hotels,

caterers, gourmet stores, and more.

2


3


4


TABLE OF CONTENTS

Appetizers 6

EDIBLE GOLD & SILVER 8

XW SHRIMP AGUACHILE 10

SALAMI PAIRING GUIDE 12

ROASTED BRUSSELS SPROUTS

& APPLEWOOD SMOKED BACON 14

TEX-MEX COBB SALAD 16

BUILDING A CHEESE & CHARCUTERIE BOARD 18

CHEDDAR SPICED FRICOS 20

EGGPLANT DIP 22

PETIT BASQUE, FIG, PEACH, ALMOND,

& PIMENTON CHEESE PLATE 24

RUSTIC ITALIAN CIABATTA 26

INVOLTINI DI ZUCCHINI CON BURRATA/STRACCIATELLA 28

WALNUT CHAMPAGNE VINEGAR COLESLAW 30

CUBAN APPETIZER BOARD (ENTREMESES CUBANOS) 32

FAJITA QUINOA BOWL WITH CILANTRO LIME DRESSING 34

ORIGINAL BLUE & BUTTERNUT CROSTINI WITH

ROSEMARY & WALNUTS 36

CALAMARI “FRITTI” 38

ROASTED HEIRLOOM TOMATO SOUP WITH GOAT CHEESE 40

TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER 41

POKE BOWL 42

SLOW ROASTED TOMATO FLATBREAD 44

Entrées 46

HOW TO GRILL THE PERFECT STEAK 48

LENTILS SALAD WITH EXTRA VIRGIN OLIVE OIL,

FETA, & SPINACH 50

RYE & CEREAL HALF-BAGUETTES WITH GRAVLAX SALMON 52

GUACAMOLE BURGER (PLANT BASED) 54

MEZZI RIGATONI CARBONARA 56

POLENTA WITH TALEGGIO, CRUCOLO, & PROSCIUTTO 58

COTIJA PEPITA, PESTO, & CACTUS FALL PASTA 60

PARMA RISOTTO 62

THE ULTIMATE TRUFFLE BURGER 64

GOAT CHEESE, FIG, & HAM BRIOCHE SANDWICH 67

INSIDE OUT CHICKEN AVOCADO &

SRIRACHA GRILLED CHEESE 68

RHAPSODY IN BLUE - SALTY SWEET BLUE CHEESE PIZZA 70

SUPER CHORIZO CON PAPA 72

YELLOWFIN TUNA TOSTADA 74

PAN SEARED CHILEAN SEA BASS WITH

LEMON BUTTER SAUCE 76

GRILLED OCTOPUS WITH PARMENTIER DRESSED WITH

WHITE TRUFFLE OLIVE OIL 78

FIG BBQ CHICKEN 80

FIG & CHILI GLAZED PORK CHOPS 81

ASIAN NOODLE BOWL WITH CHICKEN & BEEF SKEWERS 82

MONTANARA PIZZA 84

EGGS BENEDICT WITH JAVA CRAB MEAT 86

WARM GARLIC DRIZZLE 88

SANTA MARIA BANH MI 89

Desserts 90

MADELEINE TIRAMISU 92

BREAD PUDDING 93

TRIPLE CHOCOLATE COOKIES 94

PISTACHIO & HAZELNUT CREAM PUFF 96

GLUTEN FREE RASPBERRY JAM BISCUITS 98

MILK CHOCOLATE CRUNCH CAKE 100

SALTED CARAMEL CHOCOLATE TARTLETS 102

CHOCOLATE CHUNK COOKIES 104

CHOCOLATE PEANUT BUTTER COOKIE PIE 106

COOKIE FLAUTAS 107

STRAWBERRY GALETTE WITH

WHOLE WHEAT CRÈME FRAÎCHE CRUST 108

Beverages 110

MAPLE ROSEMARY RUM COCKTAIL 112

GINGER ROSEMARY SPRITZER 114

ST. GERMAINE POMEGRANATE SPRITZER 115

EARTHY VEGAN CROISSANDWICH 66

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6


APPETIZERS

EDIBLE GOLD & SILVER 8

XW SHRIMP AGUACHILE 10

SALAMI PAIRING GUIDE 12

ROASTED BRUSSELS SPROUTS & APPLEWOOD SMOKED BACON 14

TEX-MEX COBB SALAD 16

BUILDING A CHEESE & CHARCUTERIE BOARD 18

CHEDDAR SPICED FRICOS 20

EGGPLANT DIP 22

PETIT BASQUE, FIG, PEACH, ALMOND, & PIMENTON CHEESE PLATE 24

RUSTIC ITALIAN CIABATTA 26

INVOLTINI DI ZUCCHINI CON BURRATA/STRACCIATELLA 28

WALNUT CHAMPAGNE VINEGAR COLESLAW 30

CUBAN APPETIZER BOARD (ENTREMESES CUBANOS) 32

FAJITA QUINOA BOWL WITH CILANTRO LIME DRESSING 34

ORIGINAL BLUE & BUTTERNUT CROSTINI WITH ROSEMARY & WALNUTS 36

CALAMARI “FRITTI” 38

ROASTED HEIRLOOM TOMATO SOUP WITH GOAT CHEESE 40

TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER 41

POKE BOWL 42

SLOW ROASTED TOMATO FLATBREAD 44

7


EASY LEAF EDIBLE GOLD & SILVER DECOR

SKU # QZ105041

SKU # QZ105041

SKU # 10469144

SKU # QZ105035

SKU # QZ105038

SKU # QZ105044

SKU # QZ105041 | SKU # QZ105035

SKU # QZ105041

8


APPETIZERS

EDIBLE GOLD & SILVER

Transform the ordinary into extraordinary

Steeped in history, Gold and Silver has long been used to embellish at least one course at the banquet table; a genuine

sign of respect to pay honor to your dinner guests.

ULTIMATE GARNISHES

The Perfectly “Edged”

Flower Process

The Perfectly Placed

Petal Process

The Perfectly Rimmed

Flute Process

Step 1

Pour small amount of honey in dish.

Sprinkle small amount of Gold into

second dish.

Step 2

Dip flower lightly into honey.

Step 3

Dip honey “tipped” flower into gold.

Featuring:

GOLD FLAKES

SKU # QZ105035

SILVER FLAKES

SKU # QZ105044

Step 1

Open box of petals. Remove tweezers.

Step 2

Use tweezers to select your petal.

Step 3

Effortlessly place your petal on any

food or drink item.

Featuring:

GOLD PETALS

SKU # QZ105041

Step 1

Sprinkle a small amount of gold or

silver onto plate.

Step 2

Moisten the rim of flute using a clean

wet sponge.

Step 3

Twist moistened rim into sprinkledout

gold or silver.

Featuring:

GOLD FLAKES

SKU # QZ105035

SILVER FLAKES

SKU # QZ105044

9


XW SHRIMP AGUACHILE

10


APPETIZERS

XW SHRIMP AGUACHILE

CHEF CODY STORTS | COOK TIME 45 MIN. | MAKES 6 - 8 SERVINGS

Ingredients

• 1 lb - XW peeled and deveined shrimp,

tail removed, & sliced horizontally

• 4 limes, juiced

• 2 small tomatillos

• 1 English cucumber

• 2 jalapeños, one sliced thin

• 1 bunch of cilantro, stems removed,

reserving a few sprigs for garnish

Directions

1. Lay sliced shrimp in a wide dish and cover with lime juice. Cover

and place in refrigerator for 30 minutes allowing the shrimp

to “cook.” Flip shrimp over half way through. Shrimp will turn a

beautiful pink color.

2. In a blender, combine tomatillos, cucumber, jalapeno, cilantro,

and garlic until smooth. Season with kosher salt to taste.

3. Toss shrimp with green sauce and garnish with sliced red onion,

sliced avocado, sliced jalapeño and radish. Serve with your

favorite potato or plantain chips.

• 1 large garlic clove

• kosher salt

• 1 small red onion, sliced thin

• 1 avocado, sliced thin

• 1/4 cup - radish, sliced thin

• potato chips or plantain chips

Featuring:

XW

XTRAORDINARY WHITES

PEELED & DEVEINED TAIL-ON

SKU # WI030867A

SKU # WI030870

PEELED & DEVEINED TAIL-OFF

SKU # WI030888

XW shrimp is farm raised in Southeast Asia

without the use of antibiotics or hormones

and contain no chemical additives.

11


OLLI SALUMERIA SALAMI PAIRING

12


APPETIZERS

SALAMI PAIRING GUIDE

OUR PERSONAL PAIRING OF MEAT, WINE, BEER, & CHEESE

SALAMI FLAVOR BEER WINE CHEESE

GENOA

SKU # 10313191N

Mild, made simply

with salt & pepper

Hefeweizen

Soave

Parmigiano

Reggiano

SOPRESSATA

SKU # 10313203N

NAPOLI

SKU # 10313220N

Made with salt,

pepper, & garlic

Applewood

smoked salami

Pilsner Cabernet Franc Asiago

Porter Pinot Noir Taleggio

TUSCANO

SKU # 100180N

Fennel is the

flavor here

Amber Ale

Chianti

Herbed

Goat Cheese

ITALIAN DRY

SKU # 10710903

A rich Italian salami

coarsly ground made

with garlic & red wine

Winter Ale Pinot Noir Aged Gouda

HARD

SKU # 10710920

A dry, smokey salami

made with garlic, salt,

white pepper, & red wine

Belgium

White Ale

Syrah

Mozzarella

WILD BOAR

SKU # 104076N

TARTUFO

SKU # 1009399N

CHORIZO

SKU # 104075N

CALABRESE

SKU # 82396N

PEPPERONI

SKU # 1008055N

MOLISANA

SKU # 82397N

Real wild boar that

has been applewood

smoked

Earthy, made

with truffles

Sweet, made with

real Spanish pimenton

de la vera

Spicy salami

made with paprika

American take on salami,

with a finer grain

Spicy with whole black

peppercorn & garlic

Brown Ale Barbera Dry Jack

Tripel Prosecco Gruyere

IPA Rioja Manchego

Belgian Golden Zinfandel Aged Pecorino

Saison Valpolicella Fontina

Imperial Stout Tempranillo Blue Roquefort

13


ROASTED BRUSSELS SPROUTS & APPLEWOOD SMOKED BACON

14


APPETIZERS

ROASTED BRUSSELS SPROUTS

& APPLEWOOD SMOKED BACON

COOK TIME 45 MIN. | MAKES 6 - 8 SERVINGS

Ingredients

• 5 lb - Sid Wainer & Son Brussels

Sprouts, trimmed of stems, halved

• 1 lb - applewood smoked bacon,

roughly chopped

• salt & pepper to taste

Featuring:

Directions

1. Preheat oven to 400°F.

2. Toss the trimmed and halved Brussels sprouts and chopped

bacon together, and then transfer to a lined and lightly greased

baking sheet.

3. Season with a bit of salt & pepper. Roast in the preheated oven

for 30-35 minutes, stirring occasionally, until the Brussels sprouts

are tender and lightly browned.

4. Salt to taste and serve hot.

SID WAINER & SON BRUSSELS SPROUTS

SKU # 10507083

15


TEX-MEX COBB SALAD

16


APPETIZERS

TEX-MEX COBB SALAD

COOK TIME 45 MIN. | MAKES 4 SERVINGS

Ingredients

For Salad

• 7 oz - V&V SUPREMO® Pork Chorizo,

cooked according to package instructions

• 4 romaine hearts, cut into bite size pieces

• 2 tbsp - thinly sliced white cabbage

• 2 tbsp - thinly sliced red cabbage

• 1/2 cup - seeded & diced roma tomato

• 2 tbsp - finely diced red onion

• 5 oz - frozen sweet corn, roasted

• 9 sprigs of fresh cilantro, chopped

• 1/2 cup - diced avocado

• 3 oz (6 tbsp) - V&V SUPREMO® Queso

Fresco Cheese, crumbled

• 2.5 oz (5 tbsp) - Sierra® Cotija Cheese

from V&V SUPREMO®, grated

For Dressing

• 15 oz - sour cream

Directions

For Salad

1. Transfer cooked chorizo to a sheet pan until cool. Store in cooler.

2. Divide dressing into 2 ounce ramekins. Store in cooler.

3. In a large bowl, combine all components except the dressing.

For Dressing

1. Place ingredients in blender until well blended.

For Fried Avocado

1. Cut avocado into 12 slices and bread using 3 step breading process (flour,

egg wash, breadcrumbs).

2. Fry avocado slices until golden brown between 350°F - 375°F.

Assembly

1. Mix salad well and plate in 4 equal portions.

2. Mound 3 fried avocado slices on top of each serving and place ramekin

with dressing on the side of the plate.

Featuring:

• 1/4 cup - chopped cilantro

• 1 large avocado, peeled, pit removed,

chopped

• 2 jalapeño peppers, seeds & veins

removed, chopped

• 2 tbsp - lime juice

• salt, as needed

For Fried Avocado

• 1 large avocado

V&V SUPREMO® QUESO FRESCO CHEESE

SKU # CQ102

V&V SUPREMO® SIERRA® COJITA CHEESE

SKU # 109315

V&V SUPREMO® PORK CHORIZO

SKU # 918645

• 1/4 cup - flour

• 1 large egg

• 1/4 cup - breadcrumbs

17


BUILDING A CHEESE & CHARCUTERIE BOARD

BUILDING A CHEESE

& CHARCUTERIE BOARD

CHEF ASHLEY MOORE

Featured Ingredients

Cheese

• Reny Picot Brie Cheese - SKU # C122

• Grafton Chili Smoked Cheddar - SKU # 10310993

• Beechers Flagship - SKU # 10942

• Beechers Marco Polo - SKU # 109428

• Arethusa Blue - SKU # 10597285

Charcuterie

• La Quercia Prosciutto, sliced - SKU # 77529

• Olli Salumeria Salami - SKU # 10313191N

• Olli Salumeria Pepperoni - SKU # 1008055N

Nuts

• Bazzini Almonds - SKU # NA115A

• Bazzini Walnuts - SKU # NW100B

Bread

• Tribeca Oven Baguette - SKU # BC050004

• Carrs Water Crackers - SKU # VN170165

• Carrs Whole Wheat Crackers - SKU # GC909545

Produce

• Fresh Raspberries - SKU # 10523374

• Fresh Blueberries - SKU # 10523382

• Fresh Blood Orange - SKU # 10523833

• Fresh Rosemary - SKU # 10507294

Additional Items

• Castelvetrano Olives - SKU # 75761

• Fig Jam - SKU # BC300047

18


APPETIZERS

Directions

1. Place all cheeses on board first. Plan the board around the cheese options. Firm cheese should be placed to start and more moist/

fresh cheese last. Cut the firm cheese in different styles. Place cheese options opposite each other to give a more aesthetically

pleasing appeal. Spread the different cheeses around the layout of board. You can also place any empty bowls you may intend to fill.

2. Place charcuterie on board, strategically around cheese and accoutrement bowls but keep in mind of other items to add after the

meats. Cut pepperoni circles into half moons or fold salami into fourths to make rivers and delicately place sliced prosciutto into little

circular roses. You can always readjust after adding the accoutrements.

3. Be sure any sliced or cut fresh produce is slightly dry before placing on board. Leave any produce out on paper towel an hour in

advance to building the board. After confirming it is slightly dried, place produce near cheese options and around any bowls used for

jams or honey. Keep in mind of the flavor profile of the cheese you are placing it next to.

4. Place crunchy items on your board, cracker assortments, baguette slices, breadsticks and any nut options you may have. Also add any

crunchy dry produce sticks you may be using.

5. Fill any bowls you may have placed on the board. Don’t forget to leave utensils near the board for serving.

6. Garnish your board with fresh herbs or edible flowers. And don’t forget to add cheese knives or serving utensils.

7. Serve and enjoy your board!

CHEESE & CHARCUTERIE BOARD TIPS

• Pre-slice or cube any firm cheese. Blue cheese can be crumbled or placed in wedges on board. Fresh cheese should be placed on

boards last to keep from spreading as they come to room temperature. Always choose an assortment of firmness, flavors, and ripeness

when picking options.

• Leave small cheese knives or toothpicks on or around the board so guest are not using their fingers to pick.

• Put olives, cornichons, jams, honey and or any nuts you do not want scattered on the board into small bowls.

• Pre-slice your charcuterie. After slicing, fold the salami into quarters and preplace your meats on the board. Cut circular charcuterie into

half moons.

• Nuts and crackers need little to no preparation. Leave these for last.

• Pre cut or slice any large size produce and leave aside on paper towel for about an hour. You do not want moist or freshly cut produce

on the board.

• Leave out a side plate with additional crackers or baguettes slices.

19


CHEEDAR SPICED FRICOS

20


APPETIZERS

CHEDDAR SPICED FRICOS

COOK TIME 20 MIN. | MAKES 12 FRICOS

Ingredients

• 4 oz - Grafton Village Clothbound

Cheddar, grated

• 1 tsp - ground nutmeg

• 1 tsp - ground clove

• 1 tsp - ground cinnamon

Featuring:

GRAFTON VILLAGE

CLOTHBOUND CHEDDAR

SKU # 10453425

Directions

1. Preheat oven to 425°F. Spray a baking sheet with cooking oil and

top with parchment.

2. Using a micrograter or the finest side on your box grater, grate

the Grafton Village Clothbound Cheddar into a bowl.

3. In a separate small bowl, combine spices.

4. Using your fingers or a spoon, scoop the grated cheese into

1-inch mounds on baking sheet, leaving approximately 1-inch

between each. Top the mounds with a sprinkle of spice mixture.

5. Place baking sheet on top oven rack. Bake for 5 to 9 minutes,

watching carefully until the melted cheese has stopped bubbling

and the edges are slightly tanned. To avoid bitterness, be careful

not to let edges get too brown.

6. Remove baking sheet from the oven and allow to sit for 2 minutes.

With a soft spatula, transfer each frico to a cooling rack (cover the

cooling rack with a paper towel first, to absorb any oil from the

fricos). Serve with your favorite jams (we recommend apple or

dark berry), or top with a crisp apple slice.

COOKING TIP

• Put your own spin on this recipe by swapping in your favorite spice.

21


EGGPLANT DIP

22


APPETIZERS

EGGPLANT DIP

CHEF ALBERT DEANGELIS | COOK TIME 30 MIN. | MAKES 4 SERVINGS

Ingredients

• 2 lb - eggplant sliced 1/2-inch thick,

covered with salt

• 1/3 cup (100 g) - sautéed fine diced

red onion

• 2 tsp (10 g) - fresh mint chopped

• 2 tbsp (35 g) - Calabrian chili paste

• 5 tbsp (75 g) - Monini Originale Extra

Virgin Olive Oil

• 4 tbsp (60 g) - red wine vinegar

• 1 1/2 tbsp (20 g) - honey

Directions

1. Wash salt off eggplant.

2. Grill on both sides medium heat until soft and well charred.

3. Sauté red onion in a 1/3 cup of olive oil. Let cool.

4. Dice eggplant in 1-inch pieces.

5. Combine all ingredients except the remaining EVOO. Puree in

food processor until semi smooth.

6. Place mixture in bowl and add remaining Monini EVOO by hand.

7. Serve with grilled pizza bread, pita, or country bread. Drizzle

bread after grilling with additional Monini EVOO.

Featuring:

MONINI ORIGINALE EXTRA VIRGIN OLIVE OIL

SKU # GOM125

SKU # GOM122

23


PETIT BASQUE, FIG, PEACH, ALMOND, & PIMENTON CHEESE PLATE

PETIT BASQUE, FIG, PEACH, ALMOND,

& PIMENTON CHEESE PLATE

CHEF MICHAEL LAISKONIS | COOK TIME 1 HR. | MAKES 8 SERVINGS

Ingredients

Featuring:

Fig Pâte de Fruit

• 1 cup (7 oz) - Boiron Fig Purée

• 1/4 cup (1.7 oz) - Boiron Apricot Purée

• 2 tbsp (1 oz) - sucrose (1)

• 1 1/4 tsp (0.14 oz) - yellow pectin

• 1 cup (7.4 oz) - sucrose (2)

• 2 tbsp (1.4 oz) - glucose syrup

• 3/4 tsp (0.12 oz) - citric acid

LES VERGERS BOIRON FROZEN FRUIT PUREE FIG

SKU # 4404BO0582

LES VERGERS BOIRON FROZEN FRUIT PUREE APRICOT

SKU # 4404BO0512

LES VERGERS BOIRON FROZEN FRUIT PUREE WHITE PEACH

SKU # 4404BO0724

Marcona Almond Praline

• 1/4 cup (2 oz) - unsalted butter

• 6 tbsp (3 oz) - sucrose

• 2 tsp (0.4 oz) - glucose syrup

• 1 tbsp (0.4 oz) - water

• 1/4 cup (1.4 oz) - Marcona almonds,

roasted & salted, coarsely ground

Peach Vinegar Gastrique

• 1/2 cup + 2 tbsp (4.4 oz) - sucrose

• 5 tbsp (2.6 oz) - water

• 3 tbsp (1.6 oz) - peach vinegar

• 2 tbsp (1 oz) - Boiron White Peach Purée

Assembly

• Istara Petit Basque Cheese

• Confit Lemon Peel

• Spanish Pimenton

• Marcona Almonds, whole

• Nasturtium Leaf

24


APPETIZERS

Directions

Fig Pâte de Fruit

1. In a heavy saucepan, combine purées and heat to 40ºC/104ºF.

2. Combine first measurement of sucrose (1) and pectin and whisk into purées. Bring to a boil, stirring continuously.

3. Add remaining sucrose (2) and glucose. Cook to 106ºC/223ºF. Remove from heat and stir in citric acid.

4. Pour into a plastic lined 12-centimeter square frame and allow to set.

Marcona Almond Praline

1. Melt the butter in a small heavy saucepan. Remove from heat and stir in sucrose, glucose syrup, and water. Cook, stirring

occasionally, until the mixture reaches 150˚C/300˚F.

2. Remove from heat, stir in almonds, and spread out onto a Silpat lined half-sheet pan or marble to cool and harden.

Peach Vinegar Gastrique

1. Combine sucrose and water to moisten in a small saucepan. Cook to a very light caramel color.

2. Remove from heat, and slowly add vinegar and purée. Return to heat and cook to dissolve any hardened bits of sugar.

Continue to cook to 105˚C/221˚F. Allow to cool.

Assembly

1. Cut a thin slice of the fig pâte de fruit and place on the plate. Arrange the sliced Istara Petit Basque Cheese, broken

Marcona praline, whole almonds, and pieces of lemon confit on and around the pâte de fruit.

2. Finish with a few drops of the peach gastrique, nasturtium leaf, and pimenton.

25


RUSTIC ITALIAN CIABATTA

RUSTIC ITALIAN CIABATTA

PREP TIME 15 MIN. | COOK TIME 25 MIN. | TOTAL TIME 18 HRS. 40 MIN. | MAKES 2 LOAVES

Ingredients

Featuring:

Biga

• 3/4 cup (170 g) - cool water

• 1 3/4 cups + 2 tbsp (225 g) - King Arthur

Baking Company Sir Galahad Flour

• 1/8 tsp - instant yeast or active dry

yeast

KING ARTHUR BAKING COMPANY SIR GALAHAD FLOUR

SKU # GF298

Dough

• all of the starter (from above)

• 3/4 cup (170 g) - lukewarm water

• 1 3/4 cups + 2 tbsp (225 g) - King Arthur

Unbleached Bread Flour

• 1 tsp - instant yeast or active dry yeast

• 1 1/2 tsp - salt

26


APPETIZERS

Directions

Biga

1. Stir the water, flour, and yeast together, cover, and let rest at room temperature for 12 to 16 hours.

Dough

1. Add the water to the biga, mixing to incorporate the two. Combine the flour, yeast, and salt in a separate bowl, and

add to the biga-water mixture. Mix on low speed of a stand mixer fitted with a dough hook until the dough becomes

cohesive, about 2 minutes. Increase the mixer to medium speed and knead to form an elastic, sticky dough, about 3 to

4 minutes. Resist the urge to add more flour unless the dough is truly “soupy.”

2. Cover the dough in the bowl, let it rise for 1 hour, then gently deflate it. Let it rise another hour, then turn it out onto a

liberally floured work surface, and sprinkle lots of flour on top.

3. Flatten the dough to an 8” x 10” rectangle and cut it into two pieces, each 4” x 10”.

4. Transfer the loaves onto a piece of parchment, leaving about 6” between them. Cover with a lightly greased piece of

plastic wrap or a freestanding plastic cover, and let rise until they’re very puffy, 1 1/2 to 2 hours.

5. About 30 minutes before the loaves are ready to bake, preheat the oven to 500°F. If you have a baking stone, place it in

the middle of the oven when you start preheating, so it gets nice and hot.

6. Spritz the dough with water; or add steam to your oven (see “Cooking Tips” below). If you’re baking on a stone,

transfer the bread to the stone, parchment and all. If you’re using a pan, transfer the loaves on their parchment to a

baking sheet, and place them on a middle rack of the oven. Lower the oven temperature to 425°F.

7. Bake the ciabatta until it’s golden brown, approximately 22 to 25 minutes. Turn the oven off, place ciabatta on the

oven’s middle rack (remove the stone if you’ve used one), crack the door open about 2-inches, and allow ciabatta to

cool completely in the turned-off oven.

COOKING TIPS

• For extra-crusty crust and the best rise, add steam to your oven as follows:

1. While the oven is preheating, place an empty cast iron frying pan on the oven rack below the stone. If possible, adjust stone and

pan so that the pan isn’t directly under the stone, making it easier for steam to reach the baking bread.

2. Once you’ve placed the bread in the oven, pour about 1 cup of boiling water into the cast iron frying pan. Steam will billow from

the pan upwards to envelop the baking bread; be sure to wear good oven mitts to shield your hands and arms. Quickly close the

oven door to trap the steam.

27


INVOLTINI DI ZUCCHINI CON BURRATA/STRACCIATELLA

28


APPETIZERS

INVOLTINI DI ZUCCHINI CON

BURRATA/STRACCIATELLA

COOK TIME 10 - 15 MIN. | MAKES 3 - 4 SERVINGS

Ingredients

• 1 whole green zucchini, sliced in long

strips using a mandolin slicer

• 1 cup - flour

• 2 large eggs

• 1 cup - oil (60% extra virgin olive oil &

40% canola oil)

• 1 roasted red pepper, cut in strips

• 2 oz - mircro greens

• 5 oz - BelGioioso Grated Parmesan

(can substitute Burrata or Straciatella)

Directions

1. This delightful summertime appetizer is constucted by dredging a

few slices of zucchini in flour and egg.

2. Place in skillet and begin to fry in oil on a light to medium flame.

Fry on both sides until slightly brown.

3. Remove from oil and let drain on paper towel for a minute.

4. Apply BelGioioso Grated Parmesan, Burrata, or Straciatella to

flattened zucchini slice and begin to roll. Repeat until zucchini and

Parmesan/Burrata/Straciattella are used.

5. Serve immediately and top with roasted red pepper and micro

green garnish.

Featuring:

BURRATA BALLS

SKU # 10292713

GRATED PARMESAN

SKU # CP158

STRACCIATELLA

SKU # 10364262N

29


WALNUT CHAMPAGNE VINEGAR COLESLAW

30


APPETIZERS

WALNUT CHAMPAGNE

VINEGAR COLESLAW

COOK TIME 8 HRS. | MAKES 6 SERVINGS

Ingredients

• 1 head of green cabbage (8-10 cups)

• 1 large carrot, peeled

• 3 green onions

• 1 cup - California walnuts, chopped

Coleslaw Dressing

• 1 cup - mayonnaise

• 1 large egg yolk

• 1 tsp - water

• 2 1/4 tsp - Sparrow Lane

Champagne Vinegar

• 1/4 tsp - lemon juice

• 1/4 tsp - salt

• 1/4 tsp - sugar

• 3/4 cup - canola oil

• 1/4 cup - extra virgin olive oil

• 2/3 cup - half & half

• 1/4 cup - Sparrow Lane Walnut

Champagne Vinegar

• 2 tbsp - citrus vinegar

• 1/3 cup - sugar

Directions

1. Prepare mayonnaise by whisking egg yolk, water, champagne

vinegar, lemon juice, salt and sugar. Slowly drizzle canola oil until

mayonnaise begins to thicken. Continue drizzling remaining

canola oil while whisking non-stop. Mayonnaise should be very

thick. Now slowly drizzle in olive oil while continuing to whisk

vigorously. Mayonnaise should be thick and creamy. Set prepared

mayonnaise aside.

2. Wash, dry and finely chop cabbage, carrot and green onions. Toss

together in a large bowl.

3. In a small bowl, whisk half and half with walnut champagne

vinegar. Allow to rest for 5 minutes.

4. Meanwhile, in a separate bowl combine prepared mayonnaise,

citrus vinegar, sugar, garlic salt, and white pepper; whisk until

smooth. Add half and half mixture to dressing and whisk unitl well

combined. Pour dressing over vegetables, add walnuts and toss

thoroughly until cabbage mixture is well coated with dressing.

Cover and place in airtight container. Refrigerate for 4-8 hours or

overnight. Toss well before serving.

Featuring:

• 1 tsp - garlic salt

• 1/2 tsp - white pepper

SPARROW LANE WALNUT CHAMPAGNE VINEGAR

SKU # 77702

31


CUBAN APPETIZER BOARD (ENTREMESES CUBANOS)

32


APPETIZERS

CUBAN APPETIZER BOARD

(ENTREMESES CUBANOS)

COOK TIME 1 HR. (INCLUDING PREP) | MAKES 16 SERVINGS

Ingredients

Garlic Cilantro Mojo (yields approx. 1 3/4 cups)

• 1 large (8 oz) onion, thinly sliced

• 4 cloves (1 oz) garlic, minced

• 1/2 cup (4 oz) - extra virgin olive oil

• 1/2 bunch (1/2 oz) of cilantro, chopped

• 1 small lime, juiced

• 1/2 tsp (or to taste) - kosher salt

• pinch (or to taste) of cracked black pepper

Tostones (yields approx. 16)

• 2 green plantains

• 2 cups (16 oz) - vegetable oil

• 1/2 tsp (or to taste) - kosher salt

Featuring:

MINI BEEF EMPANADITAS

SKU # FA115

CRISPY PAELLA BITES

SKU # 10301616

MANCHEGO CHEESE &

QUINCE (MEMBRILLO) TARTS

SKU # 930119

Directions

Garlic Cilantro Mojo

1. Mix the olive oil with the onions and garlic. Heat this mix together in a

sauce pot at low heat. Cook for approximately 10 minutes until onions

are translucent. Keep heat at a low temperature to avoid color on garlic &

onions.

2. Once onions are soft, remove from heat and place the mixture of olive oil,

onions, and garlic in a bowl. Cool for 15 minutes then add the juice of 1

lime and the chopped cilantro.

3. Mix and season with salt and pepper.

Tostones

1. Peel plantains and cut crosswise into 1/2-inch chunks.

2. Heat oil to 300°F and blanch the plantains in oil until tender. This will take

approximately 5 minutes.

3. Once plantains are tender, remove from oil and place on paper towels

to drain and cool for another 5 minutes. (Reserve the oil in the pan for a

second frying.)

4. Working with one plantain chunk at a time, place the plantain between 2

sheets of parchment or wax paper. Use the back of a frying pan to press

and flatten the plantain. Apply equal pressure to get an even thickness.

5. Raise the oil temperature to 375°F and refry each flattened plantain until

golden brown and crispy, approx. another 3-5 minutes.

6. Remove from oil and drain on paper towels. Sprinkle some kosher salt

over the top. To serve, place a spoonful of the Garlic-Cilantro Mojo on top.

Appetizer Board

1. Arrange the Garlic Cilantro Tostones on a wooden serving board with Mini

Beef Empanaditas, Crispy Paella Bites, and Manchego Cheese Quince

Tarts.

2. Garnish of your choosing.

33


FAJITA QUINOA BOWL WITH CILANTRO LIME DRESSING

34


APPETIZERS

FAJITA QUINOA BOWL WITH

CILANTRO LIME DRESSING

PREP TIME 20 MIN. | COOK TIME 10 MIN. | MAKES 4 SERVINGS

Ingredients

• 1 tbsp - Sovena Extra Virgin Olive Oil

• 1 lb - boneless skinless chicken breasts,

thinly sliced

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 yellow or orange pepper, sliced

• 1 red pepper, sliced

• 2 tsp - chili powder

• 1/4 tsp each - salt & pepper

• 3 cups - cooked quinoa

• 1 avocado, peeled, pitted, & sliced

• 1 cup - corn kernels, fresh/frozen, thawed

• 1/2 cup - crumbled queso fresco

• 1/3 cup - thinly sliced radish

Cilantro Lime Dressing

• 1/3 cup - Sovena Extra Virgin Olive Oil

• 3 tbsp - lime juice

• 1 tbsp - white wine vinegar

Directions

1. Cilantro Lime Dressing: Whisk together olive oil, lime juice,

vinegar, garlic, mustard, honey, salt, and pepper. Stir in cilantro.

2. Heat olive oil in skillet set over medium heat; sauté chicken for

2 to 3 minutes or until browned. Add onion, garlic, peppers,

chili powder, salt, and pepper; sauté for about 5 minutes or until

peppers are tender-crisp and chicken is no longer pink. Stir in 1/4

cup water, scraping up any brown bits.

3. Dress quinoa with 2 tablespoons of dressing; divide among 4

bowls. Top with chicken mixture, avocado, corn, queso fresco, and

radish. Drizzle with remaining dressing.

COOKING TIPS

• To cook quinoa, bring 1 cup quinoa and 2 cups water to boil. Reduce

heat; cover and simmer for 15 minutes. Fluff with fork.

• Substitute feta or goat cheese for queso fresco if desired.

• Replace quinoa with brown rice if desired.

Featuring:

• 1 clove of garlic, minced

• 1 tsp - dijon mustard

• 1 tsp - honey

• pinch of salt & pepper

EXTRA VIRGIN OLIVE OIL

SKU # 926201

• 1/4 cup - chopped fresh cilantro

35


ORIGINAL BLUE & BUTTERNUT CROSTINI WITH ROSEMARY & WALNUTS

36


APPETIZERS

ORIGINAL BLUE & BUTTERNUT CROSTINI

WITH ROSEMARY & WALNUTS

CHEF JENNIFER LUTTRELL | COOK TIME APPROX. 30 MIN. | MAKES ABOUT 20 SERVINGS

Ingredients

• 4 cups - butternut squash cubes, oven

roasted until fork-tender

• 2 tbsp - honey

• salt & pepper, to taste

• 1 French baguette, sliced into 1/4-inch

slices

• 3 tbsp + 2 tsp - olive oil, divided

• 3/4 cup - chopped walnuts

• 4 sprigs of rosemary

• 2 tbsp - minced shallot

• 6 oz - Point Reyes Original Blue,

crumbled

• 2 tbsp - cream cheese

• 1/2 cup - pomegranate seeds

Featuring:

Directions

1. Preheat oven to 350°F.

2. In a food processor, puree butternut squash and honey. Season

with salt and pepper. Set aside.

3. Toast the bread: Place bread slices on a parchment-lined sheet

pan and drizzle evenly with 2 tablespoons of olive oil. Bake 8-10

minutes, or until bread is toasted and browned. Set aside.

4. Remove rosemary leaves from sprigs. Place 1 tablespoon of olive

oil in a small skillet over medium-high heat. When the oil is hot,

add rosemary leaves and walnuts. Cook, stirring frequently, until

nuts begin to darken and rosemary is crisp and fragrant, about

3-5 minutes. Remove from heat and drain on paper towel-lined

plate. Sprinkle with salt and pepper. Set aside.

5. Using the same pan over medium low heat, add 2 teaspoons olive

oil, then add minced shallot. Stir frequently and cook just until

shallot begins to soften. Remove from heat and let cool.

6. In a food processor, combine most of the Original Blue (reserve

just a little for garnish on top of your finished product), cooked

shallot and cream cheese. Puree until mixture is whipped and

smooth, scraping down sides of bowl as you go.

7. Assemble the crostini: Evenly spread the cheese mixture onto the

toasted bread slices, then add equal amounts of butternut squash

puree. Top each crostini with walnuts, rosemary, pomegranate

seeds and additional Original Blue.

POINT REYES ORIGINAL BLUE,

CRUMBLED

SKU # 1000081N

8. Serve immediately.

COOKING TIP

• Can make components 1-2 days ahead and assemble just before serving.

37


CALAMARI “FRITTI”

38


APPETIZERS

CALAMARI “FRITTI”

COOK TIME 10 MIN. | MAKES 4 - 6 SERVINGS

Ingredients

• 1 lb - The Right Squid Calamari Rings &

Tentacles

• 1 cup - all-purpose flour

• 1 cup - semolina flour

• sunflower oil for frying

• kosher salt

• lemons

Featuring:

Directions

1. Heat oil to 350°F.

2. Sift flours together.

3. Dredge calamari in flour and sift with large strainer.

4. Fry in hot oil for 3-4 minutes in small batches.

5. Season with kosher salt and serve with lemon.

COOKING TIP

• For Rhode Island Style Calamari, dredge hot cherry peppers in flour and

fry with calamari

THE RIGHT SQUID CALAMARI

RINGS & TENTACLES

SKU # WI030035

‘The Right Squid’ is harvested in Pt. Judith,

Rhode Island; known for the world’s most

tender and flavorful squid. The squid is

immediately processed when landed with no

added chemicals

39


ROASTED HEIRLOOM TOMATO SOUP WITH GOAT CHEESE

ROASTED HEIRLOOM TOMATO SOUP

WITH GOAT CHEESE

CHEF LESLIE DURKEE | COOK TIME 45 MIN. | MAKES 6 SERVINGS

Ingredients

• 6 tbsp - extra virgin olive oil

• 3 shallots, chopped

• 3 garlic cloves

• 1 cup + 6 tsp - Laura Chenel Chef’s

Chevre Goat Cheese

• 5 cups - heirloom tomatoes

(approximately 4 lb)

• 1 1/2 cups - chicken bone broth (can sub

veggie stock)

• 1/2 tsp - lemon juice

• 1 bunch of fresh basil, chopped

• 6 tsp - hazelnuts

Directions

1. Place heirloom tomatoes on sheet pan and roast at 375°F for 25

minutes in oven.

2. In large saucepan, add extra virgin olive oil, shallots, and garlic.

Sauté on medium high heat until lightly golden.

3. Add roasted heirloom tomatoes, chicken bone broth, lemon

juice, sea salt, brown sugar, and ground black pepper. Continue

simmering over medium heat for 10 minutes, stirring occasionally.

4. Using a food processor, Vitamix, or immersion blender add 1 cup

of Laura Chenel Chef’s Chevre Goat Cheese to soup and puree

until smooth.

5. Place 1 cup of soup in bowl, top with 1 teaspoon of Laura Chenel

Chef’s Chevre Goat Cheese, 1 teaspoon of hazelnuts, and fresh

basil to taste.

• 2 tsp - brown sugar

• dash of ground black pepper

• 1/2 tsp - sea salt

Featuring:

LAURA CHENEL CHEF’S CHEVRE

GOAT CHEESE

SKU # C146A

40


TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER

APPETIZERS

TRIPLE CRÈME BRIE TARTINE

WITH ROSEMARY BUTTER

CHEF LESLIE DURKEE | COOK TIME 45 MIN. | MAKES 5 SERVINGS (2 SLICES EACH)

Ingredients

Rosemary Compound Butter

• 1/2 cup - softened unsalted butter

• 2 tbsp - fresh rosemary chopped fine

• 2 scallions

• 1 tsp - fresh lemon juice

• pinch of salt

• pinch pepper

Tartine

• 1/4 lb - thinly sliced serrano ham

• 8 oz - Marin French Cheese Triple

Crème Brie

• 1 sourdough baguette (10 slices - 1/4”

thick each)

Featuring:

Directions

Rosemary Compound Butter

1. In food processor, add scallion and rosemary. Chop for 1 minute.

Tartine

Add butter slowly and remaining ingredients. Set aside.

1. On sheet tray, lay all sourdough bread slices flat and broil in oven

for 5 minutes.

2. Remove from oven, spread rosemary compound butter on each

tartine, then top with 1 slice of serrano ham and 2 slices of Marin

French Cheese Triple Crème Brie (1/4-inch thick).

3. Place in oven at 375°F, bake for 15 minutes or until brie is melted

and golden.

COOKING TIP

• Extra butter can be saved in fridge or freezer and used for sautés or

melted on fresh fish!

MARIN FRENCH CHEESE TRIPLE

CRÈME BRIE

SKU # 1008358

41


POKE BOWL

42


APPETIZERS

POKE BOWL

COOK TIME 15 MIN. | MAKES 4 SERVINGS

Ingredients

• 12 oz - Raw Sashimi-Grade Open Blue

Cobia

• 3 oz - sweet onion, such as Maui or

Vidalia, diced

• 2-3 scallions, thinly sliced

• 1 avocado, diced

• 1/4 cup - cashews, roughly chopped

• 1 cucumber, diced

• 4 tsp - soy sauce

Directions

1. Dice the raw Open Blue Cobia into 1/2-inch cubes.

2. Add the fish, onion, scallion, sesame seeds, soy sauce, sesame oil,

honey, and optional crushed red pepper to a bowl.

3. Season with a small pinch of kosher salt and gently fold to

combine.

4. Taste and adjust with more soy sauce, sesame oil, honey, or

crushed red pepper as desired.

5. Let sit for 5 minutes at room temperature, then serve on its own or

on top of steamed rice and enjoy!

• 2 tsp - toasted sesame oil, to taste

• 1 tsp - honey, to taste

• kosher salt

Optional:

• 1 tsp - white or black sesame seeds, or

a mix crushed red pepper, to taste

• steamed rice (if eating as a meal) or

tortilla chips to dip

Featuring:

OPEN BLUE COBIA PORTIONS

SKU # WI030315

OPEN BLUE COBIA 2-4 OZ PIECES

SKU # WI030315A

43


SLOW ROASTED TOMATO FLATBREAD

Additional toppings shown in photo.

44


APPETIZERS

SLOW ROASTED

TOMATO FLATBREAD

COOK TIME 20 MIN. | MAKES 2 SERVINGS

Ingredients

• 4 oz - Bel Aria Roasted Red Tomatoes

• 4 oz - Bel Aria Roasted Yellow Tomatoes

• 8 oz - mozzarella

• pinch of basil leaves

• 1/2 cup - fresh pesto

Directions

1. Spread pesto and sprinkle mozzarella cheese evenly across

flatbread. Place roasted tomatoes on top of the cheese.

2. Bake at 425°F for 15 minutes or until cheese is melted

3. Take out of the oven and garnish with basil. Add additional

toppings if preferred.

• 2 flatbreads

Featuring:

BEL ARIA ROASTED RED TOMATOES

SKU # BC800022

BEL ARIA ROASTED YELLOW TOMATOES

SKU # BC800023

45


46


ENTRÉES

HOW TO GRILL THE PERFECT STEAK 48

LENTILS SALAD WITH EXTRA VIRGIN OLIVE OIL, FETA, & SPINACH 50

RYE & CEREAL HALF-BAGUETTES WITH GRAVLAX SALMON 52

GUACAMOLE BURGER 54

MEZZI RIGATONI CARBONARA 56

POLENTA WITH TALEGGIO, CRUCOLO, & PROSCIUTTO 58

COTIJA PEPITA, PESTO, & CACTUS FALL PASTA 60

PARMA RISOTTO 62

THE ULTIMATE TRUFFLE BURGER 64

EARTHY VEGAN CROISSANDWICH 66

GOAT CHEESE, FIG, & HAM BRIOCHE SANDWICH 67

INSIDE OUT CHICKEN AVOCADO & SRIRACHA GRILLED CHEESE 68

RHAPSODY IN BLUE - SALTY SWEET BLUE CHEESE PIZZA 70

SUPER CHORIZO CON PAPA 72

YELLOWFIN TUNA TOSTADA 74

PAN SEARED CHILEAN SEA BASS WITH LEMON BUTTER SAUCE 76

GRILLED OCTOPUS WITH PARMENTIER DRESSED WITH WHITE TRUFFLE OLIVE OIL 78

FIG BBQ CHICKEN 80

FIG & CHILI GLAZED PORK CHOPS 81

ASIAN NOODLE BOWL WITH CHICKEN & BEEF SKEWERS 82

MONTANARA PIZZA 84

EGGS BENEDICT WITH JAVA CRAB MEAT 86

WARM GARLIC DRIZZLE 88

SANTA MARIA BANH MI 89

47


HOW TO GRILL THE PERFECT STEAK

48


ENTRÉES

HOW TO GRILL THE PERFECT STEAK

Chill out

Remove thawed meat from the refrigerator and let rest at room temperature for at least 30 minutes before cooking.

READY, SET, SEAR!

Pre-heat your Gas or Charcoal Grill: Sear over high heat EACH SIDE for 1 minute with lid closed. Then transfer steak

to indirect heat OR reduce heat to low. Close lid and cook according to the times and temperatures below. Steaks will

continue to rise in temperature 5 to 10 degrees while at rest after grilling.

GIVE IT A REST

Always let steaks rest 5 minutes before slicing.

GRILLING TIMES

Times are organized by thickness and temperature for easy grilling. Grill times are suggested guidelines only, actual times

may vary depending upon your grill type and temperature.

FILETS MIGNON & CENTER-CUT RIBEYES

THICKNESS RARE: 110°F - 120°F MEDIUM RARE: 120°F - 130°F MEDIUM: 130°F - 140°F

1.5” 3 minutes EACH SIDE 3.5 minutes EACH SIDE 4 minutes EACH SIDE

1.75” 3.5 minutes EACH SIDE 4 minutes EACH SIDE 4.5 minutes EACH SIDE

2” 4 minutes EACH SIDE 4.5 minutes EACH SIDE 5 minutes EACH SIDE

SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS

THICKNESS RARE: 110°F - 120°F MEDIUM RARE: 120°F - 130°F MEDIUM: 130°F - 140°F

1” 4 minutes EACH SIDE 5 minutes EACH SIDE 6 minutes EACH SIDE

1.25” 4.5 minutes EACH SIDE 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE

1.5” 5 minutes EACH SIDE 6 minutes EACH SIDE 7 minutes EACH SIDE

1.75” 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 7.5 minutes EACH SIDE

2” 6 minutes EACH SIDE 7 minutes EACH SIDE 8 minutes EACH SIDE

49


LENTILS SALAD WITH EXTRA VIRGIN OLIVE OIL, FETA, & SPINACH

50


ENTRÉES

LENTILS SALAD WITH

EXTRA VIRGIN OLIVE OIL, FETA, & SPINACH

CHEF GIANNIS STRATIGOS | COOK TIME 20 MIN. | MAKES 4 SERVINGS

Ingredients

• 2 1/2 cups (250 g) - lentils

• 3/4 cup (100 g) - cherry tomatoes

• 1 1/4 cups (150 g) - baby spinach

• 1 1/3 cups (120 g) - feta cheese crushed

• 1/3 cup (90 mL) - ILIADA Organic Extra

Virgin Olive Oil

• 1/3 cup (60 mL) - balsamic cream & figs

• 2 spring onions, finely chopped

• 1/2 cup (80 g) - roasted hazelnuts,

chopped

• 1 tsp - mild mustard

• 1 tsp - thyme honey

Directions

1. Place the lentils in a pot with the water. Add the bay leaf and boil

for 12-15 minutes.

2. Remove and drain the lentils.

3. Add the mustard, thyme honey and balsamic cream with figs into

a bowl.

4. Add salt & pepper.

5. Add ILIADA Organic Extra Virgin Olive Oil and mix with an

eggbeater.

6. Add the lentils, spring onion, spinach, basil and cherry tomatoes

cut in half, in a bowl.

7. Add the feta cheese and mix everything very well.

8. Serve in a bowl and garnish with the roasted hazelnut.

• 1/2 bunch of basil, finely chopped

• 1 bay leaf

• salt & fresh pepper

Featuring:

ORGANIC EXTRA VIRGIN OLIVE OIL

SKU # BC110010

51


RYE & CEREALS HALF-BAGUETTES WITH GRAVLAX SALMON

52


ENTRÉES

RYE & CEREAL HALF-BAGUETTES

WITH GRAVLAX SALMON

CHEF JEAN-JACQUES MASSÉ | COOK TIME 20 MIN. | MAKES 1 SERVING

Ingredients

• 1 Bridor Rye & Cereal Half-Baguette

• 4 oz - salmon

• 1/2 cup (50 g) - wakame seed

• 1/4 cup (20 g) - black radishes

• roasted sesame seeds

• poppy seeds

Tarama Sauce (50 g)

• 2 1/2 tbsp (10 g) - mascarpone

Directions

1. Marinate the salmon for 12 hours in the marinade.

2. Sprinkle poppy seeds and roasted sesame seeds over the

marinated salmon, and cut into thin (not too thin) slices.

3. Cut the Rye & Cereals Half-Baguette into two-thirds.

4. Fill the Half-Baguette, starting with the sauce, the wakame, and

then the rest of the ingredients.

Featuring:

• 2 1/2 tbsp (10 g) - mayonnaise

• pinch of salt

• 1/3 cup (30 g) - pink tarama sauce

• powdered wasabi

RYE & CEREAL HALF-BAGUETTE

SKU # 10594738

• lemon juice

• dill

Marinade

• 1/3 cup (40 g) - rice vinegar

• 2 1/3 tsp (10 g) - lemon juice

• 1 tsp (5 g) - dill

• 2 1/3 tsp (10 g) - sugar

• pinch of salt

53


GUACAMOLE BURGER (PLANT BASED)

54


ENTRÉES

GUACAMOLE BURGER

(PLANT BASED)

COOK TIME 15 MIN. | MAKES 4 BURGERS

Ingredients

• Four 4 oz Sweet Earth Awesome Burger

patties, grilled

• 1/2 medium red onion, sliced

• 1/2 tomato, sliced

• 1 cup - guacamole, prepared

Directions

1. Spread vegan aioli on heel side of the bun.

2. Layer lettuce, Awesome Burger patty, tomato slices, guacamole

and tortilla chips.

3. Top red onions and sliced jalapenos.

4. Serve with Mexican street corn, french fries, or side salad.

• 2 oz - corn tortilla chips

• 1 jalapeno, sliced

• 4 burger buns

• 2 oz - vegan aioli

COOKING TIP

• Make it extra indulgent with a drizzle of queso sauce!

• 8 leaves of butter lettuce

Featuring:

SWEET EARTH AWESOME BURGER

SKU # 10614268

55


MEZZI RIGATONI CARBONARA

56


ENTRÉES

MEZZI RIGATONI

CARBONARA

COOK TIME 20 MIN. | MAKES 4 SERVINGS

Ingredients

• 16 oz - De Cecco Mezzi Rigatoni no. 26,

cooked

• 1/2 cup (4 oz) - pasteurized egg yolk

• pinch of ground black pepper

• 1/2 cup (4 oz) - grated Pecorino

Romano cheese

• 1/4 cup (2 oz) - grated Parmigiano

cheese

Directions

1. Stir yolk, black pepper, and both cheeses in a bowl and

refrigerate.

2. Meanwhile, broil the diced guanciale, and set fat aside.

3. Combine pasta, egg sauce, and guanciale in a pan.

4. Add fat and 2 ounces of boiling water. Sauté for a few seconds.

5. Garnish with grated cheese and serve.

• 1/2 cup (4 oz) - guanciale or pancetta

Featuring:

DE CECCO MEZZI RIGATONI NO. 26

SKU # 927067

57


POLENTA WITH TALEGGIO, CRUCOLO, & PROSCIUTTO

58


ENTRÉES

POLENTA WITH TALEGGIO,

CRUCOLO, & PROSCIUTTO

COOK TIME 30 MIN. | MAKES 4 SERVINGS

Ingredients

• 1 cup - water

• 1 cup - milk

• 2 tbsp - oil

• 1 cup - Savello Yellow Polenta Flour

• 1 cup - Savello Taleggio Cheese

• 12 slices of Savello Prosciutto

• 1/2 cup - Savello Crucolo Cheese,

coarsely grated

• 2 tbsp - brown butter

• 4 twigs of rosemary

• 2 tbsp - butter

Directions

1. Pour the water and milk into a deep cooking pot and bring the

mixture to a boil. Add salt and oil.

2. Slowly whisk in the yellow polenta flour to prevent lumps from

forming. Go on whisking until the polenta has become firm.

Proceed to cook it slowly, stirring it from time to time with a

wooden spoon. The polenta should come unstuck from the

bottom of the pot.

3. Add in melted Taleggio Cheese.

4. Round off by stirring in the cold butter.

5. Dish up the polenta. Sprinkle the grated Crucolo Cheese, then

pour the brown butter over the top. Spread slices of prosciutto on

the polenta and garnish with rosemary before serving.

• salt, as needed

Featuring:

YELLOW POLENTA FLOUR

SKU # BC701732

CRUCOLO CHEESE

SKU # BC430601

PROSCIUTTO

SKU # BC602036

TALEGGIO CHEESE

SKU # CT100

59


COTIJA PEPITA, PESTO, & CACTUS FALL PASTA

60


ENTRÉES

COTIJA PEPITA, PESTO,

& CACTUS FALL PASTA

COOK TIME 30 MIN. | MAKES 4 SERVINGS

Ingredients

• Cacique® Grated Cotija Cheese

• 8 oz - spaghetti or choice of pasta

• 28 oz - drained nopalitos (cactus)

• 1/3 cup - pepitas (green pumpkin

seeds)

• 1 bunch (3 cups) of fresh cilantro,

(leaves only)

• 2 cloves of garlic, sliced

• 1/3 cup - extra virgin olive oil

• 1 tomato, finely chopped

• 1 (1/3 cup) Anaheim Chile, finely

chopped (remove seeds for less heat)

Directions

1. Bring a large pot of salted water to a boil. Add pasta & cook as

the label directs, adding the cactus during the last 1 minute of

cooking. Reserve 1 cup of cooking water, then drain. Return the

pasta and cactus to the pot.

2. Add the pepitas to a blender. Then add in the cilantro, garlic, olive

oil, and 1/2 cup of the reserved cooking water and puree until

smooth.

3. Add the pepita, pesto, tomato, chile, and all but 2 tablespoons of

the Cacique® Grated Cotija Cheese to the pot with the pasta and

cactus. Toss to combine slowly adding the remaining 1/2 cup of

cooking water as needed to loosen.

4. Season with salt and pepper. Serve topped with the remaining 2

tablespoons of Grated Cotija Cheese.

Featuring:

CACIQUE® GRATED COTIJA CHEESE

SKU # 10294276

61


PARMA RISOTTO

62


ENTRÉES

PARMA RISOTTO

CHEF RYAN HARDY | COOK TIME 45 MIN. | MAKES 2 SERVINGS

Ingredients

• 2/3 cup (140 g) - Acquerello risotto

(short grain)

• 2 tsp - fennel & onion soffritto

• 1/3 cup (3 oz) - white wine

• 3 cups - Prosciutto di Parma stock

• 2 tbsp - butter, unsalted

• 1/4 cup (2 oz) - rendered Prosciutto di

Parma fat

• 4 tbsp - grated Parmigiano Reggiano

• 2 pinches of finely chopped parsley

• 2 oz - crispy Prosciutto di Parma

• 2 pinches of rosemary needles, fried

• 2 pinches of freshly cracked black

pepper

Directions

1. Make a prosciutto stock with the bone and/or skin. Set aside.

2. Crisp the Prosciutto. Bake in the oven at 400°F for 10-12 minutes.

3. In a rondeau or shallow pot, over medium high heat, lightly

sauté the soffritto. Add rice to pan and toast. Add white wine to

deglaze. Add prosciutto stock, approximately 1/2 cup at a time

and cover with a lid. Reduce to a simmer and add stock each

time the rice has absorbed the liquid. Once the risotto is al dente,

remove from heat and allow to rest for 2 minutes.

4. Add butter, prosciutto fat, and grated Parmigiano Reggiano

off heat while constantly stirring. Stir in parsley and half the

prosciutto crumble until evenly distributed. Once plated, sprinkle

with rosemary, black pepper, and the remaining prosciutto

crumble.

5. Garnish with shaved Parmigiano Reggiano.

Featuring:

PROSCIUTTO DI PARMA

SKU # BC701703

63


THE ULTIMATE TRUFFLE BURGER

64


ENTRÉES

THE ULTIMATE

TRUFFLE BURGER

COOK TIME 20 MIN. | MAKES 2 BURGERS

Ingredients

Truffle Burger

• 1/2 cup - arugula

• 2 tsp - lemon juice

• 10 oz - ground beef

• 1/2 tsp (2 g) - Sabatino Truffle Zest

• 2 tbsp - unsalted butter, divided

• 2 large eggs

• salt & pepper to taste

• 2 brioche buns

• fresh truffles (optional)

Truffle Spread

• 1/4 cup - mayonnaise

• 1/4 cup - sour cream

• 3 tbsp - Sabatino Truffle Sauce

Featuring:

Directions

1. In a small bowl, combine the truffle spread ingredients and

mix well. Refrigerate until ready to use. In another small bowl,

combine arugula with lemon juice. Set aside.

2. In a medium bowl combine beef and Truffe Zest. Form into two

equal sized patties.

3. Heat a large cast iron skillet over medium heat and melt 1

tablespoon of butter. Add patties and cook to desired doneness,

about 3 to 5 minutes each side. While your burger is cooking on

the second side after the first flip, crack two eggs and fry them

until whites are firm but yolks are still runny.

4. Transfer the patties to a plate, and season with salt and pepper.

Top each with a fried egg.

5. Quickly toast the buns in the same pan with the remaining 1

tablespoon of butter.

6. Build your burger: spread a generous layer of truffle sauce on the

bottom bun and then top with your patty. Add arugula on top of

the fried egg. Garnish with fresh truffles if using. Place the top bun

on and serve.

COOKING TIPS

TRUFFLE ZEST

SKU # 10355446

TRUFFLE SAUCE

SKU # 10295156

Substitution options:

• # STS24 - truffle salt in place of regular salt for extra truffle boost

• # 10336042 - white truffle cream in place of tarufata sauce (same amount)

• # 10605564 - black truffle pate in place of tartufata sauce (same amount)

65


EARTHY VEGAN CROISSANDWICH

EARTHY VEGAN

CROISSANDWICH

COOK TIME 40 MIN. | MAKES 1 SANDWICH

Ingredients

• 1 Délifrance Spelt & Quinoa Vegan

Croissant

• 1 tbsp (15 g) - Paris mushrooms

• 1/8 cup (30 g) - broccoli

• 1 1/2 tbsp (25 g) - zucchini

• drizzle of olive oil

Directions

1. Bake the Spelt and Quinoa Vegan Croissant (340°F for 17

minutes) leave to cool for 30 minutes.

2. Cook the mushrooms, broccoli and courgettes.

3. Place mushrooms on the base then add a layer of courgettes.

4. Arrange the broccoli.

5. Place shiso leaves on top and drizzle with olive oil.

• 4 shiso leaves (mixed leaves)

Featuring:

SPELT & QUINOA VEGAN CROISSANT

SKU # 10604123

66


GOAT CHEESE, FIG, & HAM BRIOCHE SANDWICH

ENTRÉES

GOAT CHEESE, FIG, & HAM

BRIOCHE SANDWICH

COOK TIME 20 MIN. | MAKES 1 SANDWICH

Ingredients

• 4 Le Chic Patissier Brioche Slices

(0.4-inch thick)

• 2/3 cup (80 g) - goat cheese

• 2 fresh figs

• 2 slices of ham

Featuring:

Directions

1. Preheat the oven to the grill position.

2. Spread the goat cheese on your brioche slice.

3. Add the ham and few slices of figs.

4. Add some arugula.

5. Put the 2 brioches slices together and place in the oven for about

5 minutes.

6. Remove from the oven and allow time for cooldown. Enjoy!

COOKING TIPS

HAND-BRAIDED BRIOCHE

SKU # 10315971

• You can use fig jam instead of fresh figs.

• Sandwich goes great with a side of fresh arugula salad.

67


INSIDE OUT CHICKEN AVOCADO & SRIRACHA GRILLED CHEESE

68


ENTRÉES

INSIDE OUT CHICKEN AVOCADO

& SRIRACHA GRILLED CHEESE

PREP TIME 7 MIN. | COOK TIME 8 MIN. | MAKES 1 SANDWICH

Ingredients

• 2 tbsp - butter, room temperature

• 2 slices of sourdough bread

• 1/3 cup - cooked chicken, rotisserie

picked and shredded

• 1 tbsp - sriracha hot sauce

• 1 tbsp - ranch dressing, prepared

• 1/2 small avocado, diced in large

portions

• 1 tbsp - cilantro, fresh chopped

• 1/3 cup - Roth Grand Cru® Original

Shred

Featuring:

ROTH GRAND CRU® ORIGINAL SHRED

SKU # 928323

Directions

1. Shred rotisserie chicken.

2. Combine ranch dressing, Sriracha hot sauce, cilantro and avocado

and mix well with the shredded chicken until fully coated.

3. Place a skillet over medium low heat.

4. Butter lightly one side of each piece of bread.

5. Directly on the skillet sprinkle 1-2 teaspoons of Roth Grand Cru®

Original Shred to approximately the size of your bread.

6. Place bread directly over the melting cheese on the skillet butter

side to the heat, top with about half of remaining Roth Grand

Cru® Original Shred (inside of sandwich).

7. Evenly spread spicy chicken mixture, and top with all but 1-2 tsp

of Roth Grand Cru® Original Shred top with remaining bread

slice.

8. When ready to flip over, lift sandwich from skillet, sprinkle Roth

Grand Cru® Original Shred the same as before and turn sandwich

over to cook the second side.

9. Cook approximately 4 minutes each side until golden on the

outside and hot and steaming inside.

10. Can dip into sriracha ranch dressing for extra punch.

COOKING TIPS

• Roth Grand Cru® can also be shredded from loaf, wheel or retail cut.

• An SOS Grand Cru® Original (slice) may be substituted in this recipe.

(SKU # 10721768)

69


RHAPSODY IN BLUE - SALTY SWEET BLUE CHEESE PIZZA

70


ENTRÉES

RHAPSODY IN BLUE - SALTY

SWEET BLUE CHEESE PIZZA

CHEF MARK TODD | COOK TIME 15 MIN. | MAKES 1 PIZZA

Ingredients

• 3 oz - Real California Mascarpone

• One 10-inch extra-thin pizza crust (tart

dough or cracker crust preferred)

• 3 oz - caramelized onions

• 2 tbsp - diced Medjool dates

• 3 oz - shredded Real California Part-

Skim Mozzarella

Directions

1. Spread Mascarpone evenly over crust; sprinkle with onions and

dates.

2. Blend Mozzarella and Blue cheese; sprinkle over crust.

3. Bake at 475°F until crust has golden edge and crisp bottom

(approximately 8 min.) and cheese is slightly browned. Sprinkle

with almonds.

• 3 oz - crumbled Real California Creamy

Blue

• 1 tbsp - diced smoked almonds

Featuring:

CRUMBLED REAL CALIFORNIA CREAMY BLUE

SKU # CB115WC

SHREDDED CALIFORNIA PART-SKIM MOZZARELLA

SKU # 10285943N

71


SUPER CHORIZO CON PAPA

72


ENTRÉES

SUPER CHORIZO CON PAPA

CHEF LARS SMITH | COOK TIME 20 MIN. | MAKES 2 PIZZAS

Ingredients

• pizza dough for 2 pizzas

Chorizo & Potatoes

• 14 oz - chorizo

• 14 oz - sliced Kennebec potatoes

• salt, as needed

Toppings

• extra virgin olive oil, as needed

• 2 1/2 cups - Real California Oaxaca

Cheese, cut into pieces

• 1 cup - Real California Queso Fresco

Cheese

• 1 cup - Real California Cotija Cheese

• 1 1/2 cups - pickled red onion slices

• 6 oz - Real California Crema Mexicana

• 2/3 cup - Papalote salsa

• 1/2 cup - cilantro leaves

Directions

1. Allow pizza dough to sit at room temperature for about 1 hour.

2. To prepare Chorizo and Potatoes, cook chorizo in frying pan over

medium heat, breaking up as it cooks. Cook until crispy.

3. Separate fat and reserve for cooking potatoes. Peel and slice

potatoes. Toss with rendered chorizo fat and season with salt.

Roast at 400°F until cooked.

4. To prepare Pizza, preheat oven to 500°F. Stretch one ball dough

into an oblong shape to mimic the Mexican “hurache” dish.

Drizzle dough with olive oil. Top with 1 1/4 cups Oaxaca cheese.

Layer over half of par cooked potatoes, then half of crispy chorizo.

Bake approximately 8 minutes, until pizza is golden brown and

evenly cooked.

5. Remove from oven and put on a wire rack so bottom does not

become soggy.

6. Crumble 1/2 cup queso fresco and 1/2 cup cotija evenly over

pizza. Top evenly with Pickled Red Onion. Diagonally drizzle 3

ounces crema Mexicana. Then in opposite diagonal, drizzle 1/3

cup salsa. Finally, top with 1/4 cup whole cilantro leaves.

Featuring:

REAL CALIFORNIA OAXACA CHEESE

SKU # 10294217

REAL CALIFORNIA COTIJA CHEESE

SKU # 10294276

REAL CALIFORNIA CREMA MEXICANA

SKU # 10107506

73


YELLOWFIN TUNA TOSTADA

74


ENTRÉES

YELLOWFIN TUNA TOSTADA

COOK TIME 30 MIN. | MAKES 4 TOSTADAS

Ingredients

• 4 Mayan Farm Uncut Blue Corn Tortillas

• 8 oz - yellowfin tuna sliced thinly

• 1 ripe avocado

• 1/4 cup - soy sauce

• 1 tbsp - toasted white sesame seeds

• 1 tbsp - toasted black sesame seeds

• 2 red radishes sliced thin

• kosher salt

• black pepper

Featuring:

Directions

1. In a mixing bowl place sliced yellowfin tuna, soy sauce, 1/2

teaspoon of salt, and 1/2 teaspoon of black pepper.

2. Place whole blue tortillas in pre-heated 350 degree fryer for 2

minutes. If you don’t have a deep fryer place 1 1/2 cups of canola

oil in high sided sauté pan and heat on medium high. Once oil is

hot place tortillas in oil and cook on each side for 1 minute. Once

cooked either way place cooked tortillas on paper towel and

sprinkle with kosher salt.

3. Slice avocado and radishes.

4. Assemble tostadas - divide tuna, and avocado into 4. Place

avocado on cooked blue corn tortilla, arrange tuna on top of

avocado.

5. Garnish tostada with toasted sesame seeds and radishes.

MAYAN FARM UNCUT BLUE CORN

TORTILLAS

SKU # F723S

75


PAN SEARED CHILEAN SEA BASS WITH LEMON BUTTER SAUCE

76


ENTRÉES

PAN SEARED CHILEAN SEA BASS

WITH LEMON BUTTER SAUCE

COOK TIME 18 MIN. | MAKES 2 SERVINGS

Ingredients

• 2 x 6 oz fillets of As Good As Fresh

Chilean Seabass

• 1 tbsp - olive oil

• 2 tbsp - fresh lemon juice

• 2 tbsp - unsalted butter

• 1 tbsp - capers

• salt & pepper

Featuring:

Directions

1. Preheat the oven to 375ºF. Pat the fillets dry with paper towels and

season with salt and pepper.

2. In a medium skillet, heat the oil over medium-high heat until nice

and hot.

3. Gently add the sea bass fillets to the skillet. Sauté the fillets for 3

minutes on each side.

4. Transfer the skillet into the oven and bake for 4 minutes, or until

fish is opaque and the internal temperature is 145ºF.

5. Remove the skillet from oven and set the fillet aside on a serving

plate. Cover the plate loosely with foil.

6. Place the skillet back on medium-high heat. Add butter to the

skillet along with the lemon juice and capers and cook over

moderate heat just until butter melts, about 45 seconds. Season

with a little salt and pepper.

CHILEAN SEA BASS, 6 OZ

SKU # WI030440

7. Pour sauce over fillets. Serve with your favorite vegetable.

CHILEAN SEA BASS, 8 OZ

SKU # WI030442

77


GRILLED OCTOPUS WITH PARMENTIER DRESSED WITH WHITE TRUFFLE OLIVE OIL

78


ENTRÉES

GRILLED OCTOPUS WITH PARMENTIER

DRESSED WITH WHITE TRUFFLE OLIVE OIL

COOK TIME 30 MIN. | MAKES 2 SERVINGS

Ingredients

• 1 FAO 34 Premium Cooked Tentacle

• 3 medium sized potatoes

• 3 1/2 tbsp (50 g) - butter

• 2 tbsp (30 mL) - milk

• white truffle olive oil

• rosemary

• salt

Featuring:

PREMIUM COOKED TENTACLE

SKU # WI030043

Directions

1. Heat water in a pot, bring it to a boil and add the potatoes without

peeling. Boil them until tender.

2. The potatoes parmentier will have two textures: soft and rough.

• Rough texture: using a fork, crush 1 potato and 1 tablespoon

of butter, add salt.

• Soft texture: using a mixer, crush the rest of potatoes, butter

and the milk. You will obtain a smooth puree.

3. Once the Premium Cooked Tentacle is completely defrosted,

remove excess moisture from it, using a dry wipe or kitchen

towels. This is very important to preserve the quality of product.

4. Heat olive oil in a separate pan at maximum temperature. Grill

the tentacle for about 30 seconds on each side (recommended

cooking on grill for nice charred flavor). Then, reduce heat to

medium low and cook until skin turns golden, no more than 2

minutes, each side.

5. Place the tentacle on a plate. On the side, place the rough puree

over the smooth one. Dress them with some drops of white truffle

olive oil and decorate with rosemary.

79


FIG BBQ CHICKEN

FIG BBQ CHICKEN

COOK TIME 60 MIN. | MAKES 6 - 8 SERVINGS

Ingredients

• 1 chicken, cut into 8 pieces

• sea salt & black pepper

• 2 tbsp - canola oil

Sauce

• 1 yellow onion, chopped

• 2 cloves of garlic, chopped

• 2-3 chipotle peppers, stems & seeds

removed, chopped

• 1 tsp - paprika

• 2 tbsp - tomato paste

• 1 cup - Divina Fig Spread

• 1 tbsp - Worcestershire sauce

• 1 cup - water

Directions

For the Chicken

1. Preheat oven to 375°F.

2. Line baking sheet with foil and place an oven-safe wire rack inside.

3. Season chicken with salt and pepper.

4. Heat canola oil in large sauté pan over medium-high heat. Sauté

chicken in batches until well browned on both sides, about 10

minutes. Do not crowd the pan.

5. After browning chicken, set aside on prepared rack (reserving oil

in pan) and brush with half of the basting sauce (see below).

6. Bake for 40-45 minutes, brushing with remaining basting sauce

halfway through, until done or when a thermometer inserted into

thigh registers 165°F and juices run clear.

7. Tent chicken with foil and let rest 10-15 minutes.

For the Sauce

1. Pour off all but 2 tbsp. of fat from pan and return to medium heat.

2. Sauté onion until translucent, about 5 minutes.

3. Add garlic and chopped chipotle peppers and sauté another 5

minutes. Add paprika and tomato paste and stir for 1 minute.

4. Add fig spread, Worcestershire sauce and 1 cup of water. Bring to

a simmer, then puree until smooth.

5. Season to taste and divide into two bowls, one for basting and

one to serve on the side.

Featuring:

DIVINA FIG SPREAD

SKU # 925050A

80


FIG & CHILI GLAZED PORK CHOPS

ENTRÉES

FIG & CHILI GLAZED

PORK CHOPS

COOK TIME 45 MIN. | MAKES 4 SERVINGS

Ingredients

• 1/2 cup - Divina Fig Spread

• 1/4 cup - rice wine vinegar

• 1 tbsp - chili paste

• 2 garlic of cloves, crushed

• 1 tbsp - low sodium soy sauce

• sea salt & black pepper

• 4 pork chops, bone-in

• 1 tbsp - extra virgin olive oil

• 1 bird’s eye chile, sliced

Directions

1. Whisk together fig spread with vinegar, chili paste, garlic, soy

sauce and salt and pepper.

2. Coat both sides of the pork chops with fig marinade.

3. Place EVOO in a cast iron skillet and heat until medium hot.

4. Place the pork chops in the pan with chiles and cook each side

until golden brown, about 4 minutes per side.

5. Add the basil and turn off the heat.

6. Cover the skillet and let the pork rest for 8-10 minutes before

serving.

• 1 bunch fresh basil (about 10 leaves, torn)

Featuring:

DIVINA FIG SPREAD

SKU # 925050A

81


ASIAN NOODLE BOWL WITH CHICKEN & BEEF SKEWERS

82


ENTRÉES

ASIAN NOODLE BOWL WITH

CHICKEN & BEEF SKEWERS

CHEF KATIE BOYLE | COOK TIME 15 - 30 MIN. | MAKES 2 NOODLE BOWLS

Ingredients

• Van Lang Foods Chicken & Beef

Skewers, 3-4 per bowl

• 4 cups - Asian noodles (udon, soba, lo

mein, etc.)

• 1 cup - broccoli florets

• 1 cup - julienne carrots

• 1 cup - red bell pepper strips

• 1/4 cup - hoisin sauce

• 1/4 cup - sweet chili garlic sauce

Directions

1. Cook noodles according to package directions.

2. Bake chicken and beef skewers in a 400°F oven for 10-12 minutes.

3. Mix hoisin, sweet chili garlic sauce, and sesame oil together to

form a sauce.

4. Stir fry or sauté broccoli, carrots, and red bell peppers.

5. Add noodles and sauce to vegetables.

6. Place in a bowl and arrange chicken & beef skewers as desired

around noodles.

7. Garnish with sesame seeds and enjoy!

• 1/4 tsp - sesame oil

• 1 tbsp - black & white sesame seeds

Featuring:

COOKING TIP

• This dish can be made with any vegetables you have on hand! Snow

peas, scallions, cabbage, zucchini or mushrooms would all be delicious

in this noodle bowl.

CHICKEN SKEWER

SKU # VN620728

BEEF SKEWER

SKU # VN620736

83


MONTANARA PIZZA

MONTANARA PIZZA

CHEF MICHELE D’AMELIO | COOK TIME VARIES | MAKES 6 PIZZAS

Ingredients

• 8 cups (1 kg) - Caputo Chefs Flour or Pizzeria

Flour

• 3/4 cup (600 g) - cold water

• 1 tsp - Caputo Dry Yeast

• 2 tbsp (30 g) - salt

• 1 can of Ciao Italian Whole Peeled Tomatoes

or Authentica

• 1 ball of Lupara Smoked Mozzarella di Bufala

• Frienn Italian Frying Oil (enough to fill a fryer

or a pot at home)

• 2-3 fresh basil leaves

• Caputo Semolina (for stretching)

Featuring:

Directions

For the Dough

1. Place the water in mixer and add the flour and yeast.

2. Start mixing at a slow speed.

3. After 2 minutes, add the salt.

4. Mix until the dough becomes smooth (approximately 15 minutes).

5. Place the dough on your bench/counter, cover it with a towel or plastic

wrap, and let it rest for 30 minutes at room temperature.

6. After the 30 minutes of resting, divide the dough into your desired size

(we suggest 10 ounces per dough ball).

7. Roll the dough balls and place them in dough trays or covered containers

so they can proof.

8. If using the same day, let the dough balls ferment at room temperature

(65°F) for 6 hours.

9. If you are using the dough in the coming days, store it in the refrigerator.

10. When the dough balls have doubled in size, they’re ready to be stretched.

Baking

1. Heat the oil in your fryer or pot.

CAPUTO PIZZERIA FLOUR

SKU # GF234

CAPUTO CHEFS FLOUR

SKU # GF234A

CAPUTO SEMOLINA

SKU # 930986

CAPUTO YEAST

SKU # 10560765

CIAO ITALIAN WHOLE PEELED TOMATOES

SKU # 81570

2. Stretch the dough without creating a crust and make some small holes

with a fork.

3. Gently place the stretched pizza dough in the hot oil and cook for 2

minutes on each side.

4. Take the crust out of the fryer and let it dry for 1 minute on a paper towel.

5. Add your tomato sauce, Lupara Smoked Buffalo Mozzarella, and basil.

6. Bake on the middle rack of the oven at 450°F or in a wood-fired oven.

7. When the mozzarella is melted, and the crust goldens, it is finished.

8. Let the pizza cool and enjoy your Montanara.

CIAO AUTHENTICA PEELED CRUSHED TOMATOES

SKU # 10376482

LUPARA SMOKED MOZZARELLA DI BUFALA

SKU # 78626

FRIENN ITALIAN FRYING OIL

SKU # 10502661

84


ENTRÉES

COOKING TIPS

• This dough recipe can also be made into non-fried pizza. Both Caputo Chef’s flour and Caputo Pizzeria flour work. Chef’s is a 1kg bag,

so recommended for home chefs.

• At home: can be baked in the oven at 550°F on a stone - preheat the oven to 550°F with the stone inside (can also bake in a cast iron

skillet - preheat in the oven as well) or on a regular sheet pan (do not need to preheat) - stretch the pizza, but leave a crust and do not

make holes. Coat the crust lightly with EVOO for more color (optional). Top with your tomato sauce (Ciao Whole Peeled or Authentica)

and bake for 10 minutes. After 10 minutes add your smoked buffalo mozzarella and basil and place it back in the oven on broil until the

cheese is melted.

• Wood-Fired Oven: stretch your pizza - leave a crust and do not make holes - top with Ciao tomatoes, Lupara Smoked Buffalo

Mozzarella, olive oil, and basil and bake.

85


EGGS BENEDICT WITH JAVA CRAB MEAT

86


BRAND

ENTRÉES

EGGS BENEDICT WITH

JAVA CRAB MEAT

COOK TIME 30 MIN. | MAKES 4 SERVINGS

Ingredients

• 1/4 cup - mayonnaise

• 1/4 tsp - seafood seasoning

• dash of Worcestershire sauce

• 6 oz - grated Havarti cheese

• lemon juice (1 lemon)

• 1/2 lb - Java Crab Signature Catch

Super Lump Crab Meat

• 4 pieces of toasted English muffins

• 4 oz - thinly sliced country ham

Directions

1. Mix mayonnaise, seafood seasoning, Worcestershire sauce,

cheese, and lemon juice in a medium mixing bowl. Blend

together and gently fold in crabmeat.

2. Divide ham into four equal portions and place on top of toasted

muffins.

3. Divide crab mixture into four equal portions and place on ham.

4. Place the muffins with the crab mixture on it, in a pre-heated

400°F oven, on a baking tray for 7-10 minutes.

5. Poach all four eggs and place on top. Serve with hollandaise

sauce over the top.

• 4 eggs

• 1 cup - hollandaise sauce

Featuring:

JAVA CRAB

SIGNATURE CATCH SUPER LUMP CRAB MEAT

SKU # 99297

87


WARM GARLIC DRIZZLE

WARM GARLIC DRIZZLE

COOK TIME 45 MIN. | MAKES 2 - 4 SERVINGS

Ingredients

• 2 tbsp - extra virgin olive oil

• 1 tbsp - unsalted butter

• 1 tbsp - dijon mustard

• 2 cloves of garlic, minced

• 1 1/2 tsp - fine lemon zest

• 1 tbsp - chopped fresh oregano

• 1 tbsp - chopped fresh Italian parsley

• 1 tsp - freshly ground black pepper

• 2 tbsp - freshly squeezed lemon juice

• 2 tbsp - grated Parmesan cheese

• flaked sea salt to taste

• crushed red pepper flakes (optional)

• 1 Tribeca Oven Café Classic Rosemary Loaf

Directions

1. Warm Tribeca Oven Café Classic loaf in a 385°F oven for 12 minutes.

2. Take the loaf out of oven and let sit for 15 minutes to cool enough to

handle. While the loaf is cooling off, make the garlic and herb drizzle.

3. In a small saucepan add 2 tablespoons of extra virgin olive oil and 1

tablespoon of unsalted butter. Heat ingredients until the butter is melted.

4. While the extra virgin olive oil and butter are still hot, whisk in 1

tablespoon of dijon mustard, 2 cloves of minced garlic, 1 1/2 teaspoons

of fine lemon zest, 1 tablespoon of chopped fresh Italian parsley, 1

tablespoon of chopped fresh oregano, and 1 teaspoon of freshly ground

black pepper.

5. After the ingredients have been combined, take the saucepan off the heat

and let stand for 10 minutes to cool.

6. Once the mixture has cooled, continuously and slowly whisk in 2

tablespoons of freshly squeezed lemon juice to emulsify the mixture.

7. Slice Tribeca Oven Café Classic loaf into 1-2 inch slices and drizzle mixture

over the slices of bread.

8. Garnish with grated Parmesan cheese, flake salt to taste, and crushed red

pepper flakes (if you want to add some heat). Enjoy immediately.

Featuring:

TRIBECA OVEN CAFÉ CLASSIC ROSEMARY LOAF

SKU # 10360229

88


SANTA MARIA BANH MI

ENTRÉES

SANTA MARIA BANH MI

COOK TIME 45 MIN. | MAKES 6 SANDWICHES

Ingredients

Protein & Marinade

• 1 Santa Maria Beef Tri-tip

• 4 tbsp - extra virgin olive oil

• 5 tbsp - honey

• 5 tbsp - soy sauce

• 4 cloves of garlic, chopped or grated

• 1 piece (about 1-inch) of fresh, grated

ginger

• 1 tbsp - red harissa paste

Spicy Cilantro & Avocado Mayonnaise

• 1 avocado

• 1 cup - avocado oil

• 1 pinch of salt

• 1 bunch of fresh cilantro, chopped

• 2 tbsp - sriracha

• 1 large egg yolk

Herb Salad

• 2 carrots, grated

Directions

1. Mix all ingredients of the marinade with the meat in a Ziploc bag. Seal the

bag by removing as much air as possible. Let marinate in the refrigerator

for a minimum of 4 hours. It is ideal to let the mixture marinate overnight.

2. Preheat oven or grill to 375°F.

3. Heat a large skillet over medium/high heat. Remove meat from marinade

and sear well on all sides.

4. Remove from the heat and move to the oven or grill for about 30 minutes

until the meat is well roasted on the outside but juicy on the inside.

Internal temp of 130°F.

5. Remove tri-tip from the grill or oven and let rest for 20 minutes.

6. While the meat rests, make the spicy cilantro and avocado mayonnaise.

Whisk the egg yolk, sriracha and avocado until smooth. Slowly add your

oil a little at a time while continuing to whisk. Once emulsified, mix in your

salt and herbs. Set aside in the refrigerator.

For the Herb Salad

1. In a bowl, mix all ingredients until fully incorporated.

2. Slice the rested meat against the grain in 1/8-inch thick slices.

3. Now you can build the sandwiches by spreading the cilantro and avocado

mayonnaise on both sides of the bread. Layer the tri-tip followed by a

layer of herb salad. Serve with a lime wedge and a side of harissa.

• 1 bunch of fresh cilantro, chopped

• 1 bunch of fresh basil, chopped

• juice of 1 lime

• 3 jalapeños, sliced thin

• 6 Tribeca Oven Stirato Rolls baked at 375°F

for 8 min., rested for 15 min., & sliced

horizontally in half.

Featuring:

TRIBECA OVEN STIRATO ROLLS

SKU # FB302

89


90


DESSERTS

MADELEINE TIRAMISU 92

BREAD PUDDING 93

TRIPLE CHOCOLATE COOKIES 94

PISTACHIO & HAZELNUT CREAM PUFF 96

GLUTEN FREE RASPBERRY JAM BISCUITS 98

MILK CHOCOLATE CRUNCH CAKE 100

SALTED CARAMEL CHOCOLATE TARTLETS 102

CHOCOLATE CHUNK COOKIES 104

CHOCOLATE PEANUT BUTTER COOKIE PIE 106

COOKIE FLAUTAS 107

STRAWBERRY GALETTE WITH WHOLE WHEAT CRÈME FRAÎCHE CRUST 108

91


MADELEINE TIRAMISU

MADELEINE TIRAMISU

COOK TIME 30 MIN. | MAKES 6 SERVINGS

Ingredients

• 6 St. Michel Butter Madeleines

Mascarpone Cream

• 1 1/4 cups (250 g) - mascarpone

• 1 1/4 cups (250 g) - whipped cream

Syrup

• 4 1/4 cups - water

• 1 1/2 cups (300 g) - sugar

• choose one scent: vanilla, rum, orange

blossom

Featuring:

Directions

Mascarpone Cream

1. Beat the whipped cream with a mixer and add the mascarpone at

the end.

Syrup

1. Mix all ingredients in a saucepan. Heat the syrup to 176°F (80°C).

Assembly

1. Soak the madeleine in syrup.

2. Place the madeleine in a verine dish and poach the mascarpone

cream on top.

3. Sprinkle with cocoa and decorate with madeleines cut into strips.

BUTTER MADELEINE

SKU # 10290347

MINI BUTTER MADELEINE

SKU # 10475940

92


BREAD PUDDING

DESSERTS

BREAD PUDDING

COOK TIME 1 HR. | MAKES 8 SERVINGS

Ingredients

• 3 cups - whole milk

• 3 tbsp - unsalted butter (+1 tbsp for

greasing pan)

• 1 tsp - vanilla extract

• 1/2 cup - sugar

• 1/4 tsp - ground cinnamon

• pinch of salt

• 3 eggs, beaten

• 2 eggs, yolk

• 4 Tribeca Oven Stirato Rolls

Featuring:

TRIBECA OVEN STIRATO ROLLS

SKU # FB302

Directions

1. Cut Tribeca Oven Stirato Rolls into 2-inch cubes and set aside.

2. To make the custard mixture, add the milk, butter, vanilla and

sugar into small saucepan. Over medium heat, gently stir the

custard mixture until the butter has melted and the sugar is

dissolved.

3. Once combined, pull the saucepan with the custard mixture off of

the heat and add the cinnamon and salt. Let stand until cool.

4. Once cooled, add the eggs and yolks and mix well.

5. Add the diced bread cubes to custard mixture and let set for a

minimum of one hour.

6. Preheat your oven to 350°F.

7. Grease porcelain ramekins or a 2 1/2 quart baking dish with

remaining butter and add your mixture in to the baking dish you

decide to use.

8. Bake for 40-45 minutes or until the custard mixture is set and

edges are golden brown.

9. Serve warm with a drizzle of bourbon and caramel sauce.

93


TRIPLE CHOCOLATE COOKIES

Photo taken by Audrey Ma

94


DESSERTS

TRIPLE CHOCOLATE COOKIES

CHEF DONALD WRESSELL | COOK TIME 40 MIN. | MAKES ONE HUNDRED 1 OZ COOKIES

Ingredients

• 3/4 cup + 1/3 cup (185 g) - unsweetened

dark chocolate wafers

• 3 1/4 cups (545 g) - Guittard 64% L’Etoile

du Nord

• 1 2/3 cups (270 g) - Guittard 38% Soleil d’Or

• 2 sticks + 3 tbsp (270 g) - unsalted butter

• 6 eggs (325 g)

• 2 cups + 1 tbsp (545 g) - sugar

• 1 tbsp (12 g) - vanilla extract

• 1 cup (140 g) - King Arthur Sir Galahad

• 3/4 tsp (2.5 g) - baking powder

• 1 tsp (5.5 g) - salt

Featuring:

64% L’ETOILE DU NORD

SKU # GCG364025

38% SOLEIL D’OR

SKU # VN235380

Directions

1. Melt unsweetened dark chocolate wafers, Guittard 64% L’Étoile

du Nord, and butter.

2. Whip eggs and sugar to a light ribbon and incorporate into

chocolate mixture.

3. Fold in previously sifted dry ingredients, followed by roughly

chopped Guittard 38% Soleil d’Or wafers.

4. Pour batter onto a sheet pan lined with plastic. Cover with more

plastic and chill.

5. Divide into 7 ounce pieces and form into logs. At this point

cookies can be frozen or stored in refrigerator.

6. Slice and bake at 167°C/325°F for about 10 minutes.

COOKING TIPS

• At home and in the professional kitchen, these cookies work great with

vanilla ice cream, whether in an ice cream sandwich or as a garnish for a

sundae. Kids love them as much as adults.

• They’re great for a sweet bite at the end of a meal, as part of a cookie

tray, or as an addition to a tea or mini dessert presentation.

• Do not overwhip the eggs: 3 minutes/medium speed hand mixer, is all

you need.

• Do not overbake: the texture is perfectly crisp on the outside soft on the

inside when slightly under-baked.

• These cookies store really well in the freezer: Wrap logs in paper or

plastic and store in freezer and you’ll have ready to bake cookies at your

fingertips.

Chocolate Substitutions

• If you don’t have 38% Soleil d’Or on hand, Guittard’s Milk Maxi Chip

works well. Great performing substitutions for the 64% Etoile du Nord

are 72% Coucher du Soleil and 72% Onyx.

95


PISTACHIO & HAZELNUT CREAM PUFF

PISTACHIO & HAZELNUT CREAM PUFF

CHEF FRANCOIS MELLET | COOK TIME 2 HRS. | MAKES 12 SERVINGS

Ingredients

Pate A Choux (Cream Puff Dough)

• 4.4 oz (125 g) - whole milk

• 4.4 oz (125 g) - water

• 4.4 oz (125 g) - 82% unsalted butter

• 0.17 oz (5 g) - granulated sugar

• 0.17 oz (5 g) - Maldon Salt

• 5 oz (140 g) - bread flour

• 9 oz (250 g) - whole eggs

Caramelized Hazelnuts

• 2.3 oz (65 g) - granulated sugar

• 1.1 oz (30 g) - water

• 5.25 oz (150 g) - Whole Peeled Capitol Foods

Hazelnuts

• 0.09 oz (2.5 g) - unsalted butter

Featuring:

• 5.25 oz (150 g) - Capitol Foods Hazelnuts &

Pistachios

Financier Cookie Base

• 10.5 oz (300 g) - sifted powder sugar

• 7 oz (200 g) - 82% brown butter

• 2.5 oz (70 g) - sifted all purpose flour

• 6.5 oz (185 g) - egg white

CAPITOL FOODS HAZELNUTS

SKU # 150088

CAPITOL FOODS PISTACHIOS

SKU # 104001

• 3.5 oz (100 g) - almond powder

• 1.8 oz (50 g) - hazelnut flour

Pistachio Crème Mousseline

• 17.6 oz (500 g) - whole milk

• 1 tsp - Crescendo Vanilla Paste

• 4.6 oz (130 g) - granulated sugar

• 1.9 oz (50 g) - whole eggs

• 3.5 oz (100 g) - egg yolks

• 1.5 oz (40 g) - Crescendo Hot Pastry Cream Powder

• 4.2 oz (120 g) - 82% butter 1

• 4.2 oz (120 g) - 82% butter 2

• 2.5 oz (70 g) - pistachio paste

Additional chocolate decoration shown in photo.

96


DESSERTS

Directions

Pate A Choux (Cream Puff Dough)

1. In a saucepan, boil the milk, water, butter, salt, and sugar at 212°F.

2. Turn off the heat and add the sifted flour, mix using a whisk.

3. Turn the heat back on medium, switch to rubber spatula, and cook for approximately 2 minutes to dry the dough.

4. Transfer the dough to a mixing bowl with the paddle attachment and add the eggs in several steps to obtain a smooth

texture. Mix at a slow speed.

5. Pipe the cream puffs, egg wash the puffs, and sprinkle pieces of pistachios and hazelnuts.

6. Using a spray bottle, sprinkle some water into the oven and place sheet pan into an oven at 400°F, close the oven door

and immediately lower the temperature to 325°F. Bake until golden brown and dry.

Financier Cookie Base

1. Melt the butter to a brown color, strain into a thin strainer. Beurre Noisette. Brown butter with nutty flavor.

2. In a mixing bowl, using the paddle attachment, slowly mix the powdered sugar, almond flour, hazelnut flour, all

purpose flour with the egg white.

3. Add the brown butter until a smooth dough is obtained. Scrape the bowl as you mix. Bake into desired shape flexipan

at 385°F.

Pistachio Crème Mousseline

1. In a saucepan, bring the milk, vanilla and half of the sugar to a simmer. While the milk is getting hot, combine the other

half of the sugar with eggs and yolks. Hot process pastry cream powder and whisk until smooth.

2. When the milk reaches a simmer, temper one-third of the hot milk into egg mixture and return to the saucepan, cook

for 2 minutes, whisking consistently. Take off the stove and add butter 1.

3. Cover and cool down. Once cool, whip in butter 2 and incorporate pistachio paste.

Caramelized Hazelnuts

1. Cook the water and sugar to 120°C/248°F. Stir in the hazelnuts and remove from the stove. Mix until the mixture

crystallizes.

2. Return to the stove and cook on low fire, mixing continuously until caramelization is obtain.

3. Take off the stove, add the butter, and let the caramelized hazelnuts cool down on a parchment paper.

Assembly

1. Lay the financier cookie on a plate, pipe one swirl of the pistachio pastry cream, add a cream puff dusted with

powdered sugar on each side of the cream and repeat.

97


GLUTEN FREE RASPBERRY JAM BISCUITS

98


DESSERTS

GLUTEN FREE

RASPBERRY JAM BISCUITS

CHEF WHITNEY BARNES | PREP TIME 30 MIN. | COOK TIME 35 MIN. | MAKES 12 BISCUITS

Ingredients

Raspberry Chia Jam

• 3 cups (370 g) - fresh or frozen raspberries

• 1/4 cup (60 mL) - maple syrup

• 1/4 cup (50 g) - Bob’s Red Mill Organic Chia

Seeds

• 1/2 tsp - vanilla extract

Biscuits

• 2 1/2 cups (370 g) - Bob’s Red Mill Gluten Free

1-to-1 Baking Flour

• 2 1/2 tsp (10 g) - Bob’s Red Mill Baking Powder

• 1/2 tsp (2 g) - baking soda

• 2 tsp (10 g) - sugar

• 1 tsp - salt

• 1/2 cup (113 g) - unsalted butter chilled &

cut into 1/4-inch cubes

• 2 large eggs (100 g)

• 3/4 cup (180 mL) - buttermilk

Featuring:

Directions

Prep the Raspberry Jam

1. Combine raspberries and maple syrup in a small saucepan. Cook over

medium heat until berries begin to soften and burst, about 5 minutes.

2. Add chia seeds. Cook until very thick, about 15 minutes. Stir often.

3. Remove from heat and let cool then add vanilla extract. Store excess jam

in the refrigerator in an air-tight container for up to 7 days.

Make the Biscuits

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.

2. Whisk together flour, baking powder, baking soda, sugar and salt in a

large bowl. Cut in butter with a pastry blender until the texture resembles

very small pebbles.

3. In a small bowl, briskly stir together both eggs and buttermilk. Make a well

in the center of the flour mixture and pour in the buttermilk mixture. Stir

until a soft dough forms. Dough will be slightly wet.

4. Turn dough out onto a large piece of parchment paper. Sprinkle lightly

with a bit more gluten free flour and roll or pat dough to ½-inch thick. Fold

dough in half, then fold in half again. If needed, sprinkle with more gluten

free flour then roll or pat dough to 1-inch thick. Cut dough with a 2-inch

round biscuit cutter, pressing straight down (don’t twist). If dough sticks,

dip the cutter into gluten free flour between each biscuit.

5. Using your thumb, lightly press a well into the center of each biscuit. Fill

with 1 teaspoon of chia jam.

6. Place biscuits on the prepared baking sheet. Bake for 15-16 minutes or

until tops are golden brown. Remove from oven and cool on the baking

sheet for 5 minutes.

1-TO-1 GLUTEN FREE BAKING FLOUR

SKU # 10288861

ORGANIC CHIA SEEDS

SKU # 10526743

BAKING POWDER

SKU # 10499600

99


MILK CHOCOLATE CRUNCH CAKE

MILK CHOCOLATE CRUNCH CAKE

CHEF AMANDA ROCKMAN | PREP TIME 24 HRS. | MAKES 1 CAKE

Ingredients

Peanut Dacquoise

• 1 cup + 3 tbsp (140 g) - hazelnut flour

• 1 1/2 cups + 1 tsp (200 g) - powdered sugar

• 12 tbsp (180 g) - egg whites

• 1 cup (71 g) - granulated sugar

• 1 1/3 cups (163 g) - peanuts, toasted & medium chopped

Praline Chocolate Crunch Layer

• 1 2/3 cups (400 g) - peanut butter

• 3/4 cups (100 g) - Cacao Barry Alunga 41% Milk Chocolate,

melted

• 2 1/2 tbsp (20 g) - Cacao Barry Hazelnut Praline Grains

• 1 cup (40 g) - Rice Krispies

• 2 tbsp (30 g) - butter, melted

Pineapple Braise

• 1 pineapple, skin off

• 1 4/5 cups (385 g) - light brown sugar

• 2 vanilla beans, cut & scraped

• 2 tsp - pink peppercorns

• 1 tsp (4 g) - kosher salt

• 4 sticks of butter (453 g)

Peanut Butter Milk Chocolate Dust

• 3/4 cup (133 g) - Cacao Barry Alunga 41% Milk Chocolate

• 1/4 cup (67 g) - peanut butter

• 1/2 tsp (2 g) - sea salt

• 1 1/2 cups (250 g) - tapioca maltodextrin

Drageed Peanuts

• 2 3/4 cups (200 g) - peanuts

• 3/4 cup (50 g) - sugar

• 1/3 cup (140 g) - water

• 1/4 tbsp (5 g) - butter

Pineapple Agar Gel

• 1 4/5 cups (500 g) - pineapple juice

• 1/5 cup (50 g) - pineapple sugar syrup, bi-product of roasted

pineapple

• 3/4 tbsp (5 g) - agar

• 1/2 tsp (2 g) - kosher salt

Alunga Cream

• 2 2/3 cups (600 g) - heavy cream

• 2 1/3 cups (400 g) - Cacao Barry Alunga 41% Milk Chocolate

Mother Ice Cream Base

• 1/3 cup (40 g) - nonfat milk powder

• 1 3/4 cups + 2 tbsp (300 g) - granulated sugar

• 3 cups + 3 tbsp (760 g) - heavy cream 38%

• 3 1/3 cups (800 g) - whole milk

• 1/3 cup (100 g) - glucose syrup

• 1 tbsp (6 g) - ice cream stabilizer

Roasted Pineapple Ice Cream

• 9 1/3 cups (2,250 g) - Mother Ice Cream Base

• 2 cups (525 g) - Roasted Pineapple Puree

• 4/5 cup (225 g) - Roasted Pineapple Sugar Syrup

Featuring:

CACAO BARRY ALUNGA 41% MILK CHOCOLATE - SKU # 10100961

CACAO BARRY HAZELNUT PRALINE GRAINS - SKU # 10103020

100


DESSERTS

Directions

Peanut Dacquoise

1. Whip whites & sugar using a French meringue method.

2. Sift powdered sugar. Add hazelnut flour to it.

3. Fold sugar mixture into meringue without deflating.

4. Gently spread onto half sheet pan lined with a silpat and half

sheet extender.

5. Sprinkle chopped peanuts on top.

6. Pour 575 grams of finished mixture per half sheet pan.

7. Bake at 325°F for about 20 minutes.

Praline Chocolate Crunch Layer

1. Melt chocolate to 104°F (40°C).

2. Fold in peanut butter.

3. Fold in melted butter.

4. Fold in rice krispies.

5. Spread an even layer over cooled dacquoise, about 625 grams

per half sheet.

6. Allow to cool overnight.

7. Cut into 1.5” x 4” bars.

Pineapple Braise

1. Place sugar, butter, vanilla beans, salt, & pink peppercorns in

large rondo. Allow to melt and slightly simmer.

2. Add nicely trimmed pineapple.

3. Baste and rotate every 15 minutes for 2 hours. Never allow this

to rapidly boil.

4. After 2 hours, pull pineapple. Reserve liquid for below.

5. Allow to cool overnight.

6. Cut on meat slicer into nice thin sheets (#1 on slicer).

Peanut Butter Milk Chocolate Dust

1. Melt chocolate and peanut butter together to 89.6°F (32°C).

2. Place milk chocolate mixture in robot coupe.

3. Start with half the amount of tapioca maltodextrin and pulse.

Keep adding until it becomes a nice powder.

4. Add sea salt.

Drageed Peanuts

1. Place sugar & water into rondo. Cook until 240°F (116°C).

2. Add peanuts and turn off heat.

3. Stir to agitate and crystalize sugar around peanuts.

4. Put back on low to medium heat to slowly melt crystals to

create a caramel coating around peanuts.

5. Once caramelized, add butter. Pour onto silpat to cool.

Pineapple Agar Gel

(For the syrup)

1. After braising pineapple, from above, take juices left in pan and

place in 4 quart container.

2. Allow to sit room temperature for 15 minutes so fat can

separate then place in fridge to allow the fat to firm up to

remove completely from sugar syrup.

3. Reserve fat and sugar mixtures separately for recipes.

(For the gel)

1. Place puree, salt, and sugar syrup together in a sauce pan.

Cold hydrate agar.

2. Bring to boil for 45 seconds. Allow to cool in fridge until firm.

Vita prep on high until smooth.

Alunga Cream

1. Heat heavy cream to a boil.

2. Pour on top of chocolate.

3. Whisk to combine. Reserve.

4. The next day, whip like chantilly.

Mother Ice Cream Base

1. Mix milk powder, ice cream stabilizer, and sugar together.

2. Place cream, milk, and glucose in a pot over medium heat.

3. Once cream mixture comes to a boil, whisk in sugar mixture.

Take mixture to 185°F (85°C).

4. Take off heat and chill in ice bath.

Roasted Pineapple Ice Cream

1. For pineapple puree, take whole roasted pineapple from

above and cut around the core. Place in vita prep and puree till

smooth.

2. Add puree to roasted pineapple sugar syrup, the bi-product

from roasted pineapple.

3. Burr mix with ice cream mother base. Spin.

Assembly & Plating

1. Place cut cake in center of plate.

2. Pipe whipped Alunga cream on top of cake using petal tip

(128).

3. Sprinkle caramelized peanuts on top of cake.

4. Pipe pineapple gel in dots around cake (grouping dots in

threes).

5. Place dust around edge of plate.

6. Create flower shape with pineapple by cutting single line from

center of pineapple to edge, turning pineapple until it creates

a cone shape. Place two on the plate by the cake.

7. Place candied peanuts on side of cake. Place scoop of

pineapple ice cream down.

8. Sprinkle togarashi on sliced pineapple and more milk

chocolate dust to finish.

101


SALTED CARAMEL CHOCOLATE TARTLETS

102


DESSERTS

SALTED CARAMEL

CHOCOLATE TARTLETS

PREP TIME 10 MIN. | MAKES 12 TARTS

Ingredients

• 12 Pidy 2-inch Round Trendy Sweet

Butter Shells

Directions

Pour the salted caramel into Pidy shells (halfway) and add chocolate

on top. Top with walnut pieces, and enjoy!

• 4 tbsp (1.9 oz) - melted dark chocolate

• 2/3 cup (5.5 oz) - salted caramel

• 2 1/2 tbsp (0.42 oz) - walnut pieces

Featuring:

PIDY 2-INCH ROUND TRENDY SWEET

BUTTER SHELLS

SKU # 10481725

103


CHOCOLATE CHUNK COOKIES

Photo taken by Deborah Jones

104


DESSERTS

CHOCOLATE CHUNK COOKIES

PREP TIME 15 MIN. | COOK TIME 15 MIN. | MAKES 24 COOKIES

Ingredients

• 1 1/4 cups (285 g) - butter

• 1 3/4 cups (270 g) - dark brown sugar

• 1 cup (185 g) - granulated sugar

• 2 whole eggs (room temperature)

• 1 tbsp (10 g) - vanilla paste (or extract)

• 3 2/3 cups (500 g) - Cup4Cup Multipurpose

flour

• 1 tsp (5 g) - baking soda

• 1 tsp (5 g) - salt

• 1 1/2 cups (250 g) - dark chocolate chunks

• 1 cup (175 g) - milk chocolate chunks

• 3/4 cup (125 g) - white chocolate chunks

Featuring:

Directions

1. Melt butter.

2. Add both sugars to electric mixer and paddle on medium

low speed. Slowly incorporate hot butter, and paddle until

homogeneous.

3. While mixture is still hot, add egg and vanilla paste and paddle

on medium speed for 3-5 minutes. The mixture will become light

and airy.

4. Separately whisk together flour, baking soda, and salt. Add to

mixer, and paddle on low until just combined. Scrape down sides,

and add in chocolate, paddle again until evenly incorporated.

5. For best results, make dough 24 hours in advance (refrigerate),

but can be used immediately. Portion with 2 ounce scoop.

6. Palace portions 5 inches apart, and press down slightly to make a

“puck” shape, and bake at 350°F for 12-15 minutes.

7. Allow cookie to cool for 5 minutes on cookie sheet before

transferring to counter to fully cool.

CUP4CUP MULTIPURPOSE FLOUR

SKU # 10099761

105


CHOCOLATE PEANUT BUTTER COOKIE PIE

CHOCOLATE PEANUT BUTTER COOKIE PIE

COOK TIME 1 HR. | MAKES 6 SERVINGS

Ingredients

• 14 pieces of David’s Frozen Gourmet

Peanut Butter Cookie Dough

• 8-inch aluminum pie tin

• whipped cream

Chocolate Pastry Cream

• 2 cups - milk

• 2/3 cup - sugar

• 3 eggs

• 1/4 cup - corn starch

• 1 tsp - vanilla extract

• 2 tbsp - butter

• 5 oz - semisweet chocolate

• pinch of salt

Directions

1. Thaw 8 pieces of frozen cookie dough just enough to press into a

pie pan. Bake at 325°F for approximately 25 minutes or until the

edges are browning slightly.

2. For garnishing, pan remaining 6 pieces of frozen dough on

a parchment line baking sheet and bake according to case

directions.

Chocolate Pastry Cream

1. Combine milk and 1/3 cup of sugar in a sauce pan and bring to

medium heat.

2. In a separate bowl, whisk together 2nd half of the sugar and

cornstarch.

3. Whisk eggs and salt, then whisk into the starch mixture.

4. When milk comes to a boil, turn down the heat. Temper in the egg

mixture by mixing some hot milk into it, before whisking it back

into heated sauce pan.

5. Cook while stirring until mixture thickens and begins to lightly boil.

6. Remove from heat. Stir in butter, chocolate and vanilla.

Assembly

1. Pour chocolate pastry cream into pie shell. Cover directly

with plastic wrap and let it cool in fridge until cream sets

(approximately 1 hour).

2. Garnish with whipped cream and baked peanut butter cookies.

3. Cut, serve, and enjoy!

Featuring:

FROZEN GOURMET PEANUT BUTTER COOKIE DOUGH

SKU # FC102

106


COOKIE FLAUTAS

DESSERTS

COOKIE FLAUTAS

COOK TIME 5 MIN. | MAKES 1 SERVING

Directions

1. Using any of the David’s Edible Cookie Dough varieties, place about one ounce of Edible Cookie Dough in a small

flour tortilla and roll to create the flautas.

2. Place into a hard shell fryer basket and deep fry for 1 1/2 to 2 minutes until the tortilla reaches the desired color and

crispness. If you don’t have a basket, pin together with two or three toothpicks.

3. Serve warm, dusted with powdered sugar, and chocolate sauce.

COOKING TIP

• David’s Edible Cookie Dough is 100% safe to eat so no concerns about the internal temp of the flautas.

Featuring:

DAVID’S EDIBLE COOKIE DOUGH

SKU # 10447181

107


STRAWBERRY GALETTE WITH WHOLE WHEAT CRÈME FRAÎCHE CRUST

108


DESSERTS

STRAWBERRY GALETTE WITH

WHOLE WHEAT CRÈME FRAÎCHE CRUST

PREP TIME 30 MIN. | COOK TIME 1 HR. | MAKES 8 SERVINGS

Ingredients

Pastry Crust

• 3/4 cup - all-purpose flour

• 1/2 cup - whole wheat pastry flour

• 2 tsp - sugar

• 1/2 tsp - fine sea salt

• 8 tbsp - cold Vermont Creamery Unsalted

Cultured Butter, 86% Butterfat cut into cubes

• 1/2 cup - Vermont Creamery Crème Fraîche

Filling

• 1 lb - strawberries, hulled & sliced

• 1/4 cup - sugar

• 2 tbsp - cornstarch

• 1/2 vanilla bean, seeds scraped

• 1 tbsp - freshly grated lemon zest

• 1 large egg, well-beaten

Directions

1. Heat oven to 400℉. Line a baking sheet with parchment; set aside.

2. Whisk together all purpose flour, whole wheat flour, sugar, and salt in

large bowl. Add butter; work into flour with your fingers or a pastry

blender until butter is in small chunks the size of peas. Add crème fraîche

to mixture and stir in until dough comes together.

3. Transfer pastry to a work surface and shape into a rough ball. Flatten into a

disk; wrap in plastic food wrap. Refrigerate for at least 30 minutes.

4. Meanwhile, place strawberries, sugar, cornstarch, vanilla bean seeds, and

lemon zest into medium bowl. Toss mixture lightly to coat.

5. Roll out dough, on lightly floured surface, to 1/8-inch thick circle.

Loosely roll dough around rolling pin and transfer to baking sheet Place

strawberries in center of dough, leaving a 2-inch border. Fold dough over

strawberries, leaving them exposed in the middle.

6. Lightly brush edges of dough with beaten egg; sprinkle with coarse sugar.

Bake 30-40 minutes or until golden and bubbly. Allow to cool 10 minutes

before serving. If desired, dust lightly with powdered sugar and top with

dollops of crème fraîche.

• 2 tbsp - coarse sugar

• powdered sugar, if desired

COOKING TIP

Featuring:

• For the flakiest crust, we recommend working with cold ingredients;

butter, creme fraiche and even flour.

VERMONT CREAMERY CRÈME FRAÎCHE

SKU # 926085

VERMONT CREAMERY 86% UNSALTED

CULTURED BUTTER

SKU # 926085

109


110


BEVERAGES

MAPLE ROSEMARY RUM COCKTAIL 112

GINGER ROSEMARY SPRITZER 114

ST. GERMAINE POMEGRANATE SPRITZER 115

111


MAPLE ROSEMARY RUM COCKTAIL

112


BEVERAGES

MAPLE ROSEMARY

RUM COCKTAIL

MAKES 1 SERVING

Ingredients

• 1 oz - McLure’s Pure Maple Syrup

infused with fresh rosemary

• 1 oz - spiced rum

• 2 oz - club soda

Featuring:

Directions

Simple Syrup

1. Bring 1 cup of McLure’s Pure Maple Syrup, 1 cup of water and

about 2-3 five inch sprigs of fresh rosemary to a boil.

2. Turn off the heat and let the syrup steep for 8 hours.

3. Strain out the rosemary and store in mason jar. Keep refrigerated.

Cocktail

1. Mix the simple syrup and rum in a shaker. Pour over ice, top with

club soda and garnish with an orange slice (optional).

MCCLURE’S PURE MAPLE SYRUP

SKU # GS520

113


GINGER ROSEMARY SPRITZER

GINGER ROSEMARY

SPRITZER

MAKES 1 SERVING

Ingredients

• 4 oz - Health-Ade Ginger Lemon

Kombucha

• 2 oz - ginger beer (non-alcoholic)

• 1 oz - fresh squeezed lemon juice

Directions

1. Fill a glass with ice, add Health-Ade Ginger Lemon Kombucha.

2. Add ginger beer and lemon juice.

3. Pour into a chilled coupe glass and garnish with a sprig of

rosemary. Drink and enjoy your skin and digestion benefits!

• 1 sprig of fresh rosemary, to garnish

• handful of ice

Featuring:

HEALTH-ADE

GINGER LEMON KOMBUCHA

SKU # 10455851

114


ST. GERMAINE POMEGRANATE SPRITZER

BEVERAGES

ST. GERMAINE

POMEGRANATE SPRITZER

MAKES 4 SERVINGS

Ingredients

• 1 bottle of Health-Ade Pomegranate

Kombucha

• 12 oz - Brut Sparkling Wine

• 2 oz - pomegranate juice

• 2 oz - St. Germaine Liqueur

• pomegranate seeds/pariels, (optional

for garnish)

• handful of ice

Directions

1. In a pitcher, combine the Health-Ade Pomegranate Kombucha,

sparkling wine, St. Germaine, and pomegranate juice. Gently stir

the drink and adjust the flavors as necessary to suit your taste.

2. Add in pomegranate seeds to the mixture and allow them to float

on top.

3. Fill four glasses with ice, and pour the cocktail over the top.

4. Garnish with additional pomegranate seeds and edible flowers

for fun. Serve immediately.

Featuring:

HEALTH-ADE

POMEGRANATE KOMBUCHA

SKU # 10460553

115


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UNITED STATES

OF AMERICA

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Northeast

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DISTRIBUTION

AREA MAP


OUR LOCATIONS

United States locations

HEADQUARTERS

100 East Ridge Road, Ridgefield, CT 06877

Phone: 203-894-1345

NORTHEAST

240 Food Center Drive, Bronx, NY 10474

Phone: 718-842-8700 | Toll Free: 800-878-3247 | Fax: 718-378-2234

CAMBRIDGE PACKING COMPANY

41 Foodmart Road, Boston, MA 02118

SID WAINER & SON

2301 Purchase Street, New Bedford, MA 02746

MARYLAND

7477 Candlewood Road, Hanover, MD 21076

Phone: 410-850-5030 | Toll Free: 866-381-7981 | Fax: 410-850-5031

PHILADELPHIA

200 Eagle Court, Swedesboro, NJ 08085

Phone: 856-294-6600 | Toll Free: 800-354-9445 | Fax: 856-241-8942

CHICAGO

2801 South Western Avenue, Chicago, IL 60608

Toll Free: 888-333-0318 | Fax: 773-523-8455

CINCINNATI

619 Linn Street, Cincinnati, OH 45203

Phone: 513-721-5503 | Toll Free: 1-888-590-9558 | Fax: 513-721-5591

FLORIDA

2600 SW 32nd Avenue, Pembroke Park, FL 33023

Phone: 954-378-0012 | Fax: 954-378-1339

ARIZONA

745 W Fairmont Drive, Tempe, AZ 85282

Phone: 626-465-4200 | Toll Free: 800-542-2243 | Fax: 626-465-4294

LAS VEGAS

4248 West Post Road, Las Vegas, NV 89118

Phone: 702-454-3032 | Fax: 702-433-0604

LOS ANGELES

16633 East Gale Avenue, City of Industry, CA 91745

Phone: 626-465-4200 | Toll Free: 800-542-2243 | Fax: 626-465-4294

SAN FRANCISCO

1250 Whipple Road, Union City, CA 94587

Phone: 510-627-0093 | Fax: 510-627-0082

HOUSTON

305 Gellhorn Drive, Houston, TX 77013

Phone: 713-880-0577 | Fax: 713-880-4222

DALLAS

2100 Luna Road, Carrollton, TX 75006 - Suite 120

Phone: 713-880 0577 | Fax: 713-880-4222

SAN ANTONIO

3940 North I-35, San Antonio, TX 78219

Phone: 713-880 0577 | Fax: 713-880-4222

PROVVISTA SPECIALTY FOODS SEATTLE

8643 S 212th Street, Kent, WA 98031

Phone: 503-228-7676

ALLEN BROTHERS

3737 South Halsted Street, Chicago, IL 60609

Phone: 773-890-5100 | Toll Free: 800-548-7777

ALLEN BROTHERS SEAFOOD

721 W. Amelia Street, Orlando, FL 32805

Phone: 321-319-9612

FELLS POINT

2730 Wilmarco Avenue, Baltimore, MD 21223

Phone: 410-539-5600

DEL MONTE CAPITOL MEAT COMPANY HEADQUARTERS

4051 Seaport Boulevard, West Sacramento, CA 95691

Phone: 916-927-0595 | Fax: 916-927-5996

DEL MONTE CAPITOL MEAT COMPANY MONTEREY

3345 Paul Davis Drive, Marina, CA 93933

Phone: 831-883-3555 | Fax: 831-883-3599

DEL MONTE CAPITOL MEAT COMPANY NAPA

165 Klamath Court, American Canyon, CA 94503

Phone: 707-552-5488 | Fax: 707-552-5490

DEL MONTE CAPITOL MEAT COMPANY UNION CITY

1250 Whipple Road, Union City, CA 94587

Phone: 510-465-2400 | Fax: 510-465-6326

DEL MONTE CAPITOL MEAT COMPANY SAN FRANCISCO

145 South Hill Drive, Brisbane, CA 94005

Phone: 415-648-4049 | Fax: 415-648-4140

PORTS SEAFOOD

200 Napoleon Street, San Francisco, CA 94124

Phone: 415-593-8080 | Fax: 415-593-8383

MICHAEL’S FINER MEATS

3775 Zane Trace Drive, Columbus, OH 43228

Phone: 614-527-4900 | Fax: 614-527-4520

Canada locations

CALGARY

1410 28 Street NE, Calgary, AB T2A 7W6

EDMONTON

12547 129th Street, Edmonton, AB, Canada T5L 1H7

Phone: 780-447-4499 | Toll Free: 800-563-4315 | Fax: 780-447-2499

TORONTO

6350 Northwest Drive, Mississauga, ON, Canada L4V 1J7

Phone: 416-675-2282 | Toll Free: 888-816-6696 | Fax: 416-675-6255

VANCOUVER

Unit 1155, 2551 #6 Road, Richmond, BC, Canada V6V 1P3

Phone: 604-274-2626 | Fax: 604-274-2600

PROVVISTA SPECIALTY FOODS PORTLAND

3305 NW Guam Street, Portland, OR 97210

Phone: 503-228-7676 | Toll Free: 800-892-0321 | Fax: 503-228-7979

117


Purveyors of the

World’s Greatest Ingredients.

www.chefswarehouse.com | @wherechefsshop

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