Roasted Vegetables with Balsamic Lemon Vinaigrette

Roasted Vegetables

with Balsamic Lemon Vinaigrette

Serves 50

48 Baby Beets, trimmed and peeled. 

12 Medium to Large Yams or Sweet Potatoes

10 pounds Acorn Squash, unpeeled, quartered lengthwise, seeded, cut crosswise into ½ “ thick slices

5 pounds Brussels sprouts, trimmed, halved lengthwise

3 pounds Red Onion, sliced 1/3“ thick

10 tsp chopped Fresh Rosemary or 1 tsp dried

20 TB plus 5 tsp EEOO

5 head of garlic, top trimmed ½ “, trimmed

Juice of 5 lemons and zest

Preparation

Preheat oven to 450 f.  Cook beets in medium pot of boiling water until almost tender, about 15 minutes. Drain. Transfer beets to a large roasting pan.  Add sweet potatoes, squash, Brussels sprouts and rosemary to pan.  Drizzle with the 8-10 TB EEOO, salt and pepper generously and toss to coat.

Place garlic head, cut side up, on a small piece of foil and drizzle with 4-5 tsp EEOO. Wrap in foil.  Place in roasting pan with vegetable.  Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.

Un-wrap the head of garlic.  Peel and thinly slice garlic cloves.  Transfer vegetables and garlic to large bowl.  Whisk vinegar, lemon peel and 12-15 TB EEOO in a small bowl.  Season with sea salt and fresh ground black pepper.  Vegetables and dressing can be made 8 hours ahead. Chill vegetables; Let dressing stand at room temp.  Re-warm vegetables before service and toss with dressing to coat.

Tofu Piccata

Tofu Piccata
Servings: 15

3 3/4 large lemon, peeled and white pith removed
2 cups all-purpose flour
3 3/4 lbs extra firm tofu, cut into 1/4 inch-thick slices
3 3/4 to taste salt & freshly ground black pepper
7 1/2 tablespoons olive oil
1 1/4 cups dry white wine
15 ounces white button mushrooms, thinly sliced

16 oz Yellow Onion, thinly sliced

8 large Bell Peppers (2 green, 2 red, 2 yellow, and 2 orange)
7 1/2 tablespoons capers, drained

4 cloves of Garlic, minced
7 1/2 tablespoons minced fresh parsley leaves
7 1/2 tablespoons butter or 7 1/2 tablespoons soy margarine (optional)
Directions:
1 Preheat the oven to 275F.
2 Cut the lemon into very thin rounds, discarding the seeds, and set aside.
3 Drain tofu, wrap in paper towel, and press for about ten minutes (this will give your tofu a firmer texture).
4 Put the flour into a shallow bowl.
5   Season the tofu with salt and pepper and dredge in the flour, tapping off any excess.
6 Transfer the tofu slices to a platter and set aside.
7 Heat the oil in a large skillet over medium-high heat.
8 Add the tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total.
9 Place the tofu slices on a baking sheet and keep warm in the oven.
10 Deglaze the skillet with the wine, scraping up any browned bits from the bottom.
11 Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes.
12 Stir in the lemon slices, capers, and parsley and simmer until hot.
13 Stir in the butter, if using, to enrich the sauce.
14 Arrange the tofu on a serving platter or individual plates.
15 Pour the sauce over the tofu and serve at once.

Read more at: http://www.food.com/recipe/tofu-piccata-88599?scaleto=15&mode=null&st=true&oc=linkback

Salmon with Lemon, Capers, and Rosemary

Salmon with Lemon, Capers, and Rosemary

Yield:

55 servings

Ingredients

·         40 (5-ounce) salmon fillets (13 pounds)

·         2 ½  cup extra-virgin olive oil

·         4-5 teaspoon sea salt

·         5 teaspoon freshly ground black pepper

·         10 tablespoon minced fresh rosemary leaves

·         20 lemons sliced (about 80 lemons slices)

·         2 1/2 cup lemon juice (about 1 lemon), reserving zest

·         5 cup Marsala wine (or white wine)

·         40 teaspoons capers

·         40 pieces of aluminum foil

Directions

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, lemon zest and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill or bake in 300 f oven. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

SERVES: 4; Calories: 377; Total Fat: 25 grams; Saturated Fat: 4 grams; Protein: 34 grams; Total carbohydrates: 2 grams; Sugar: 1 grams Fiber: 0 grams; Cholesterol: 94 milligrams; Sodium: 451 milligrams

Green Onion and Wild Mushroom Risotto

Green Onion and Wild Mushroom Risotto

Servings: 50

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

When extending recipe, add broth to rice at a rate of 1 cup per lb of rice.

Parmesan cheese can be stirred into the rice after it has been put in a pan. Add Parmesan cheese in a ratio of 1 oz cheese to 1 lb rice mixture.

Risotto should be soft and creamy, but not runny. The product will stiffen during holding and may require additional small amounts of hot broth.

Chicken broth may be substituted for vegetarian broth. Adjust salt as necessary.

Categories: Side Dish

Source: Rice Recipes Copyright: © 2004 by Prentice-Hall, Inc.

1 gallon water

2 ounces vegetable base (see notes)

20 ounces of dried wild mushrooms

3 ounces olive oil

5-6 Bunches of Green Onion, finely chop the white parts with the green part thinly sliced, Reserve green part of 1 bunch for garnish.

1 ounce minced garlic

2 pounds of cremini mushrooms, thinly sliced

36 ounces arborio rice

1 1/2 cups White Wine

12 ounces Earth Balance Butter

6-8 TB Tofutti Cream Cheese with 1-2 ounces o MimicCreme Cashew Cream-Unsweetened

12 ounces Parma Vegan parmesan cheese

4-6 tsp of finely grated orange zest

1.     Mix vegetarian base and water in a steam-jacketed kettle. Add the Dried Mushrooms, Bring to boil then reduce heat to low. Cover and keep hot. 30-40 minutes until or until needed, the mushrooms need to be soft.  Reserve broth for later step.

2.     Heat oil to 350°F in fry pan. Sauté crimini mushrooms and hold for garnish.  Sauté onion and garlic in oil until translucent, about 4 minutes.

3.     Add rice to onion. Stir and cook 3 minutes.

4.     Add water and cook until water evaporates. Reduce temperature and add broth slowly, 2 cups at a time (broth reserved from earlier step). Stir very often but not constantly. Do not let the pan become dry before adding more broth.

5.     Cook and stir rice until rice is al dente and mixture is creamy (about 20 minutes). Turn off heat.

6.     Add remaining butter, green onion and Parmesan cheese and cream cheese with the orange peel. Stir until incorporated.

7.     Pan Risotto into 12x10x2-inch pans. Cover. Hold for service about 140°F. Prepare close to serving time.

Vegan Caprese Summer Salad

Vegan Caprese Summer Salad

Ingredients (serves 50)

• 13 block firm or extra-firm tofu, pressed and drained
• 75 ripe Roma tomatoes
• 310 leaves fresh basil
• 3 cups olive oil
• Balsamic Reduction
• kosher or sea salt
• freshly ground black pepper
• 2 pounds Baby Arugula

Instructions

Using a tofu press or press slabs of tofu between paper towels and heavycookbooks. Once the tofu is packed firm and drained of almost all liquid, cut and slice into even squares.  The more liquid you can drain from the tofu, the more the texture will mimic mozzarella. 

Slice tomatoes – try to get the same thickness of the tofu slabs.  On a large platter or individual salad plates, assemble the salad by layering one tomato, one piece of tofu, and one basil leaf – then repeat.

Drizzle the entire salad with a healthy dose of olive oil and balsamic reduction, and sprinkle with salt and freshly ground black pepper.  Do not be stingy. 

http://www.dailygarnish.com/2012/06/vegan-caprese-summer-salad.html

Polenta with Parmesan Cheese

Polenta with Parmesan Cheese

The American Culinary Federation

Servings: 50

Categories: Side Dish

Source: Culinary Fundamentals

Copyright: Prentice Hall

3 3/4 ounces Shallots, minced

5 tablespoons Garlic, minced

21 1/4 fluid ounces Unsalted butter

12 1/2 quarts Chicken Stock, plus more as needed (use vegetable stock for vegan)

5 teaspoons Salt

1 1/4 teaspoons Black pepper, freshly ground

5 pounds Coarse yellow cornmeal

10 each Egg yolk (Use EnerG-eggs)

6 2/3 ounces Parma Parmesan cheese, grated

3 3/4 teaspoons Black pepper, freshly ground

1.        Over medium heat, in a 3 quart pot, sweat shallots and garlic in 2 ounces of the butter, until translucent, about 3 minutes. Add the stock or water and bring to a boil. Add salt and pepper to stock.

2.        To the boiling stock, pour the cornmeal in a steady stream, stirring constantly until completely added. Simmer over low heat, stirring often, until done, about 45 minutes. When done, polenta will pull away from the sides of the pot and will be soft in texture.

3.        Remove the pot from the heat and add the remaining butter, egg yolk, and cheese. Adjust the consistency with stock or water, if necessary. Season with salt and pepper, if necessary. Serve as soft polenta immediately or polenta can be poured onto a greased half-sheet pan and refrigerated until cool and firm. Shapes can be cut and sautéed, grilled, or baked.

Focaccia

Focaccia

(Roman Flatbread or Italian Snack Bread)

Servings: 1

Yield: 4 loaves

Notes: Focaccia may be split and filled with a sandwich filling or served unsplit as an accompaniment to soup or salad.

VARIATION:

Focaccia with Onions.

Toss 1 lb of thinly sliced onions with 1/4 cup olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Distribute approximately 4 oz of onion mixture on Focaccia after shaping. Let rise 20-30 minutes and bake as directed.

Categories: Bread

Source: Yeast Bread Recipes

Copyright: © 2004 by Prentice-Hall, Inc.

1 ounce active dry yeast

2 cups warm water (110°F)

1/4 teaspoon granulated sugar

1 1/2 cups olive oil

2 cups warm water

1 tablespoon salt

42 ounces all-purpose flour

1.        Combine yeast, 2 cups water, and sugar. Stir to dissolve yeast. Let stand for later step.

2.        Add to yeast mixture. Mix until blended using dough arm.

3.        Add flour. Mix on low speed for about 10 minutes until dough is smooth and satiny.

4.        Tun into lightly greased bowl, then turn over to grease top. Cover. Let rise in warm place (80°F) until double in bulk (30-40 minutes).

5.        Shape with a rolling pin into four 1 lb 5 oz ovals, circles, or rectangles about 1/2-2/3 inch thick.

6.        Make several very shallow parallel or fan-shaped cuts in center of bread, then gently pull the edges of the dough to slightly open th shallow cuts.

7.        Put rounds on lightly greased pans.

8.        Brush rounds with olive oil and sprinkle lightly with coarse sea salt and coarse ground pepper. Let rise 20 minutes.

9.        Bake at 450°F for approximately 15 minutes, until golden brown. Serve warm.