Lean Dough

This dough is good for dinner rolls, cheesy rolls (add about 1 pound of cheese and some italian seasonings. For rolls cut into about 3 oz pieces and roll into a ball, otherwise you can make a loaf of bread and its still delicious. 

Ingredients:

              5 lbs 12 oz Water

              2.25 oz Yeast, fresh

              9 lbs 3.5 oz Bread Flour

              3 oz Salt

1.Gather all the ingredients and equipment

2. Scale ingredients

3. Desired dough temperature is 75°F 

4. Combine water, yeast, flour, and salt in spiral mixer

5. Mix on first speed for four minutes

6. Mix on second speed for five minutes

7. Place dough in a bin and allow to ferment for 60 to 75 minutes, until the dough has nearly doubled 

in bulk

8. Carefully turn dough onto floured bench

9. Gently form dough into a square

10. Divide dough into 14-oz. pieces and preshape according to final shape

11. Allow dough to rest for 20 to 30 minutes

12. Shape dough into final shape

13. Allow to proof 45 minutes to one hour

14. Bake with steam in a deck oven at 480°F 

15. Vent the oven after approximately 12 to 15 minutes or when crust begins to show color

16. Bake for a minimum of 20 to 25 minutes

Southwestern Chicken Soup

This is a bit of a spicy soup that also has a hearty taste to it with black beans and the chicken added to it. It makes for a good alternative to a basic chicken noodle soup, if you want something with more of a kick to it.

Ingredients:
              2 pounds Onion, diced 1/4 inch
              1/2 cup Olive Oil
              2 pounds Bell Pepper, diced 1/4 inch
              2.5 gallons Chicken Stock
              2 tablespoons Salt and Pepper Blend
              1 tablespoon Crushed Red Pepper
              1 #10 Can Diced Tomato
              2 tablespoons Thyme, minced
              1 pound Celery, diced 1/4 inch
              1/3 cup Garlic, minced
              1 #10 Can Black Beans, drained
              5 tablespoons Cumin
              8 pounds Chicken Tenders, diced 1/4 inch
              2 tablespoons Chili Powder

1. Place raw chicken into 2 inch perforated full hotel pan

2. Place pan into steamer for 8-10 minutes or until fully cooked

3. Place large stock pot over medium heat and add oil

4. Add onions, celery, pepper and garlic. Sweat for 7-8 minutes or until tender

5. Add chicken stock, black beans, diced tomatoes, cumin, chili powder, salt and pepper blend, and crushed red pepper

6. Bring to a boil and reduce to a simmer

7. Add thyme and simmer for 20 minutes

8. Remove from heat and hold hot for service

Maple Braised Short Ribs of Beef with Citrus and Porcini Mushrooms

This is a great dish to serve for a family dinner or special occasions. It has a delicious blend of flavors with a small hint of citrus from the orange, and a hearty mushroom taste mixed with onions and celeriac.

Ingredients:
             9 pounds Beef Short Rib, cleaned of silver skin
             Salt to taste
             Pepper to taste
             Flour as needed
             2 ounces Oil
             2 ounces Porcini Mushrooms, dry, washed and drained
             1/2 quart Water, heated to a boil
             1 pound Onions, peeled, diced 1/4 inch
             1/2 pound Celeriac, washed, peeled, diced 1/2 inch
             6 cloves Garlic, peeled, minced
             1 teaspoon Red Pepper Flakes
             4 ounces Red Wine
             2 ounces Maple Syrup
             2 quarts Brown Beef Stock, heated to a boil
             1 pound Wild Mushroom Mix, slice if necessary
             8 ounces Meat Glace
             1 Orange, freshly squeezed of juice

1. Gather all the ingredients and equipment.

2. Preheat the oven to 350°F.

3. Place dry porcini mushrooms in the hot water and let soak, off the heat, for 30 minutes. Reserve soaked mushrooms and soaking liquid for later use.

4. Trim short ribs and season generously with salt and pepper. Dredge in flour, and shake off any excess (this is optional, you can instead singer the vegetables with flour when sautéing)

5. In a braising pan, heat the oil over medium high heat and sear the ribs until well browned. Remove and reserve.

6. In the same oil, sweat the onions and celeriac until soft. Add the garlic and red pepper flakes, cook for 1 minute.

7. Add the wine and allow to evaporate slightly. Then, add the maple syrup, porcini mushroom liquid, beef stock, and bring to a boil. Return the ribs, and any juice that has accumulated, to the pan.

8. Cover with parchment paper and foil. Braise in the oven until the meat is fork-tender; about 2-2 ½ hours.

9. Meanwhile, sauté the wild mushrooms in a little bit of oil over medium-high heat until soft and lightly caramelized. Reserve for later.

10. When the ribs are done, remove them from the braising pan and hold, covered, at 135°F or higher.

11. Strain and dépouille the braising liquid, if necessary.

12. Add the meat glace, the resrved soaked porcini mushrooms, and the sautéed wild mushrooms; bring to a simmer and reduce until desired consistency and flavor is achieved. Finish by stirring in the orange juice. Adjust the seasonings.

13. Serve the sauce over the short ribs on a preheated dinner plate or hold at 135°F or higher.

Greek-Style Layered Squash and Potatoes

If you want want a change of pace from a typical lasagna then dish could be a good substitute. Or it could accompany a lasagna dish because of the similar layered pattern. Overall this dish is delicious and goes good by itself or with anything you choose. 

Ingredients:

              5 ounces Olive Oil

              2 pounds Yukon Gold Potatoes, small, peeled, sliced 1/3 inch thick

              Salt to taste

              Pepper to taste

              6 Garlic Cloves, peeled, chopped

              1 rounded cup, Mint Leaves, fresh, chopped

              1-1/2 pounds Plum Tomatoes, concasse

              2 pounds Zucchini, skin on, sliced 1/3 inch thick

1. Gather all the ingredients and equipment.

2. In a large sauté pan, heat 2 ounces (60 milliliters) of oil until warm. In batches, cook potatoes in olive oil over medium heat. Season with salt and pepper and spread in an even layer. Sprinkle with some of the garlic and some of the mint. Cover pan and cook on medium-low heat for 8 minutes until partially cooked.

3. To assemble: Arrange the potatoes in the bottom of a half hotel pan, spread half of the tomatoes over the potatoes and sprinkle more garlic and mint, season lightly with salt. Next, layer on the zucchini, sprinkle with salt and pepper, remaining garlic and more mint. Top with remaining tomatoes. Pour the remaining olive oil over the top of everything.

4. Cover the pan with foil and cook in a 350°F (177°C) to 375°F (190°C) oven until all the vegetables are tender and flavors have melded together, about 30 to 40 minutes. Check the moisture level occasionally to keep everything moist, but not soupy. Allow extra liquid to evaporate towards the end of the cooking time, if necessary.

5. Serve warm or hold hot at 135°F (57°C) or above.

Spiced Lamb Tagine with Apricots

This dish is deliciously seasoned, and has a great presentation. When cooked right, the meat falls right off the bone because of the tenderness. Your mouth will water from the moment its finished cooking to the moment your done eating it.

Ingredients:
                1 teaspoon Cumin Seeds, whole
                1 Cinnamon Stick
                1 teaspoon Coriander Seeds, whole
                1 teaspoon Black Peppercorn
                10 pounds Lamb Shank, trimmed
                Salt to taste
                Black Pepper to taste
                Olive Oil as needed
                2 pounds Carrots, peeled, cut 1-inch oblique
                2 Onion Halves, sliced 1/2 inch
                10 Garlic Cloves, peeled, chopped
                2 teaspoons Ginger, fresh, grated
                1 teaspoon Cayenne Pepper
                2 tablespoons Sweet Paprika
                2 Lemons (lemon juice), freshly squeezed
                3 tablespoons Tomato Paste
                1-1/2 quarts Chicken Stock
                1 cup Dried Apricots, cut into 4 pieces
                1 batch Cucumber (Tzatziki) Sauce

1. Gather all the ingredients and equipment.

2. Heat a braising pan over medium-low heat. Add the cumin seed, cinnamon stick, coriander seeds and peppercorns. Stir and gently toss the spices in the hot pan until fragrant. Allow to cool, then grind in a spice grinder. Set aside.

3. Trim and season the lamb shanks with salt and pepper. In the same pan, sear seasoned meat in a small amount of olive oil until well-browned on all sides. Remove and set aside.

4. Add a small amount of oil, if needed, to the hot pan and lightly brown the carrots and onions. Add the ground spices, garlic, ginger, cayenne, paprika, lemon juice and tomato paste. Stir to blend well.

5. Add enough stock to cover the meat by ½. Add the apricots and stir to combine all the ingredients well. Finally, return the lamb to the pan.

6. Bring to a boil. Shut off the heat. Cover the pan with a parchment circle and a tight-fitting cover or foil.

7. Braise in a preheated 350°F oven for 1½ hours. Test the internal temperature and when it is approximately 180°F, remove the cover and parchment and allow to braise, uncovered, in the oven until the internal temperature is above 200°F and the meat is very tender. Baste the meat occasionally, if needed, to prevent the surface from becoming too crusty.

8. Pull the meat from the pan when done and hold, covered, while the sauce is completed.

9. Adjust the viscosity and seasoning of the sauce and pour it back over the meat. Hold hot at 135°F or above until service

10. Serve with the cucumber (tzatziki) sauce.
             

Cucumber (Tzatziki) Sauce

This is a simple dish that makes the perfect addition to some meat dishes, and even as a salad dressing. It has a a delicious taste to it that compliments the taste buds as you eat it, making you almost want to eat it by itself.

Ingredients:
              1 Cucumber, peeled, seeded, macedoine
              Salt to taste
              1 tablespoon Olive Oil
              1 Lemon, zest and juice
              2 tablespoons Mint
              2 Garlic Cloves, peeled, minced
              1/2 quart Yogurt
              Pepper to taste

1. Gather all ingredients and equipment

2. Lightly sprinkle cucumber with salt and leave draining in a strainer for 30 minutes

3. Combine with the remaining ingredients

4. Adjust seasoning, if necessary

5. Chill for service

Chicken with Red Wine (Coq Au Vin)

This dish is cooked perfectly with a great taste and a touch of flambé. A lot of different seasonings and herbs that braise together with the seared chicken make for a concoction that looks and taste great.

Ingredients:
              5 pounds Chicken, leg quarters
              3/4 pound Bacon Slab, cut into 1/4 inch pieces
              2 ounces Clarified Butter
              Oil as needed
              30 Pearl Onions, fresh, peeled
              1 1/2 pounds Cremini Mushrooms cut in half or quarters, depending on the size
              Salt to taste
              Pepper to taste
              6 ounces Brandy
              2 ounces Flour
              2 tablespoons Tomato Paste
              3 cups Red Burgundy Wine
              2 cups Chicken Stock
              5 Garlic Cloves, peeled, minced
              1 Bouqet Garni
              1/2 teaspoon Nutmeg
             
1. Gather all the ingredients and equipment.

2. Cook the bacon in the butter in a braising pan until browned but not totally crisp. Remove and reserve.

3. Add the onions to the pan and sauté over medium-high heat until golden. Remove and add to the reserved bacon. Add the mushrooms to the hot pan and sauté until brown. Mix in with bacon and onions.

4. In the same pan, heat vegetable oil and sear seasoned chicken pieces over medium high heat. Pour the Brandy over the chicken and flambé. Remove chicken pieces and set aside.

5. Add the garlic and nutmeg. Then, singer the pan with 2 ounces of flour. Blend in the tomato paste.
Slowly add the wine and the chicken stock until smooth, bring to a boil. Add the bouquet garni.

6. When chicken is just tender, remove from sauce and keep warm. Skim off any excess fat and thicken liquid with 1 to 2 ounces of beurre manié if too thin. Add the reserved bacon, mushrooms and onions. Simmer 15 to 20 minutes more until onions are tender.

7. Return chicken and simmer in sauce for 5 minutes to blend the flavors.

8. Serve immediately or hold at 135°F (57°C) or higher.