Method

Sous chef recipes

Tomato- basil soup yield: 6

3-1/2 lbs ripe tomatoes

2 tbs unsalted butter

2 cloves garlic, minced

1 cup finely chopped onion (1 large)

1-1/2 cups loosely packed fresh basil leaves

1-1/2 tps sea salt or kosher salt

1/4 tsp ground black pepper

1-1/2 cups finely shredded Gruyere or Emmentaler cheese (6 ounces)

1/2 cup whipping cream

1 tbsp Armagnac or cognac (optional)



Method:

1. Set aside 1 tomato. To peel remaining tomatoes, dip in boiling water for 30 seconds or until skins start to

split. Dip in cold water. When cool enough to handle, remove skins and core tomatoes. Coarsely chop; set

aside.

2. In a 4-quart Dutch oven, melt butter over medium heat. Add the garlic and cook for 30 seconds. Add onion

and cook for 4 to 5 minutes or until tender. Add the chopped tomatoes. Bring to boiling; reduce heat. Cover

and simmer for 30 minutes, stirring occasionally.

3. Transfer tomato mixture in batches to a food processor or food mill. Cover and process until smooth. (If

using a food mill, discard tomato seeds and onions.) Return pureed mixture to pan. Meanwhile, finely chop

basil; reserve 1/4 cup.

4. Stir remaining basil, the salt, and pepper into tomato mixture. Heat through. Add cheese, cream, and, if

desired, Armagnac. Heat and stir until cheese is just melted.

5. Chop remaining tomato; combine with reserved basil. Ladle soup into bowls. Sprinkle with chopped tomato

and basil. Makes 6 servings.



Pimento cheese toasts yield: 36

Ingredients

10 oz extra-sharp Cheddar, coarsely grated (4 cups)

1/8 tsp cayenne

3/4 cup mayonnaise

1/4 cup finely diced bottled roasted red pepper (rinse and pat dry first)

1 baguette





Method:

1. Preheat broiler.

2. Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.

3. Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture. Broil 5 to 6 inches

from heat until cheese is bubbling and browned, about 2 minutes.



BLT with avocado spread yield: 2

Spread:

1 extra ripe avocado

2 tbsp fresh lemon juice

1/2 tsp salt

1/8 tsp cayenne pepper



Sandwich:

8 slices turkey bacon

8 slices whole-wheat bread

8 leaves romaine lettuce

2 medium tomatoes cut into 12 slices

1 small red onion, thinly sliced

Method:

Combine spread ingredients in a bowl. Mash until smooth and set aside. Prepare bacon as directed on package;

drain thoroughly on paper towels. Toast bread. Place 4 slices on 4 plates. Spread an equal amount of avocado

spread on each slice. Top each with 1/4 of the bacon, lettuce, tomato, and onion. Cover each with another slice

of toast. Cut sandwiches in half and serve immediately.



Pork cutlets with pan roasted tomatoes yield:4

1 pork tenderloin (1 pound)

1/2 cup all-purpose flour

2 eggs

1 cup dry bread crumbs

1/4 cup fresh flat-leaf parsley, chopped

2 1/2 tsp kosher salt

1/2 tsp black pepper

5 tbsp olive oil

8 Roma tomatoes, cut in wedges

2 tbs balsamic vinegar

1 tbs fresh thyme leaves





Method:

1. Slice the tenderloin into 8 pieces; pound until they are ¼ inch thick.

2. Place flour on a plate. In a shallow bowl, beat the eggs. In another bowl, combine the bread crumbs,

parsley, 1 ½ teaspoons salt, and ¼ teaspoon pepper.

3. Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs. Heat 2 tablespoons

of the oil in a large skillet over medium heat.

4. In 2 batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side; use 2 more

tablespoons oil for second batch. Transfer to plates.

5. Wipe out the skillet. Heat the remaining oil over medium-high heat.

Add the tomatoes, vinegar, thyme, and remaining salt and pepper. Cook for 7 minutes. Add the pork and

serve.



Mustard and coriander oven roasted potatoes yield: 6-8

1/4 cup Champagne vinegar

2 tablespoons mustard seeds

6 tablespoons Dijon mustard

1 tablespoon coriander seeds, crushed

To taste kosher salt

3 lbs russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes

6 tbs vegetable oil

Method:

1. Preheat oven to 425°F. Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer

until almost dry, stirring occasionally, about 5 minutes. Transfer to large bowl. Add Dijon mustard and

coriander. Season with coarse salt and pepper. Place potatoes in large saucepan; add water to cover by 1

inch; sprinkle with coarse salt. Boil 3 minutes. Drain; return to pan. Cook over medium-high heat until

dry, shaking pan occasionally, 3 minutes.

2. Meanwhile, drizzle 6 tablespoons oil over large rimmed baking sheet. Place sheet in oven 10 minutes to

heat.

3. Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle

with coarse salt and pepper. Roast 15 minutes. Turn potatoes; roast until browned and tender, about 15

minutes longer. Season with coarse salt and pepper and serve hot.



Oven roasted asparagus: yield: 4-6



1 1/2 lb fresh asparagus, trimmed, or other vegetables, (see below)

2 tbsp chopped fresh herbs or 2 tsp. dried herbs, crushed (optional)

2 tbsp extra-virgin olive oil

tt Kosher salt and freshly ground black pepper

1 oz Parmesan cheese, shaved



Method:

1. Preheat oven to 450 degrees F. Heat a heavy shallow baking pan in the oven for 5 minutes.

2. Meanwhile, in a large bowl toss asparagus with herbs, oil, salt, and pepper.

3. In the hot baking pan spread asparagus in a single layer. Return to oven. Roast, uncovered, until spears are

tender when pierced with the tip of a knife, about 10 to 12 minutes, depending on spear thickness, stirring

once during roasting.

4. Remove baking pan from oven. With tongs, transfer asparagus to a serving platter. Sprinkle with shaved

Parmesan cheese.



Tilapia Puttanesca yield: 6

1 lb. fresh or frozen skinless tilapia fillets

1/8 tsp. salt

1/2 medium red onion, cut in wedges

1 Tbsp. olive oil

2 cloves garlic, minced

1 14.5-oz. can diced tomatoes

2 tsp. dried oregano, crushed

1/4 tsp. crushed red pepper

1/4 cup pitted kalamata olives

1 Tbsp. capers, drained (optional)

2 Tbsp. coarsely chopped fresh Italian (flat-leaf) parsley



Method:

1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt. Set aside.

2. In large skillet, cook onion in olive oil over medium heat 8 minutes or until tender; stirring occasionally.

Stir in garlic, undrained tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer,

uncovered, 5 minutes.

3. Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling; reduce heat. Cook,

covered, 6 to 10 minutes or until fish flakes when tested with fork. Remove fish. Simmer sauce, uncovered, 1

to 2 minutes more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley. Makes 4 servings

Orzo with roasted vegetables yield: 6-8



1 small eggplant, peeled and 3/4-inch diced

1 red bell pepper, 1-inch diced

1yellow bell pepper, 1-inch diced

1 red onion, peeled and 1-inch diced

2 garlic cloves, minced

1/3 cup olive oil

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 lb orzo or rice-shaped pasta



For the dressing:

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)

1/4 cup pignolis (pine nuts), toasted

3/4 pd feta, 1/2-inch diced (not crumbled)

15 fresh basil leaves, cut into julienne



Method:



1. Preheat the oven to 425 degrees F.

2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.

Roast for 40 minutes, until browned, turning once with a spatula.

3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a

large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from

the roasting pan into the pasta bowl.

4. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and

vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the

seasonings, and serve at room temperature.



Herbed salad with feta cheese, roasted red peppers, and toasted nuts yield: 6

1 5 oz container herb salad mix

1 cup coarsely chopped roasted red peppers from jar

1/2 cup walnut halves or pecan halves, toasted

1 10.5 oz jar feta cheese in oil with herbs and spices

1 tbs red wine vinegar

Method:



Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese,

reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-

and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat

thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and

serve.

Sources

Salad:

http://www.epicurious.com/recipes/food/views/Herb-Salad-with-Feta-Roasted-Red-Peppers-and-Toasted-Nuts-

360550#ixzz1ArxDircT

Appetizer:

http://www.epicurious.com/recipes/food/views/Pimento-Cheese-Toasts-241175#ixzz1ArqxCu7g



Sandwich:

http://www.epicurious.com/recipes/food/views/Blt-with-Avocado-Spread-230138#ixzz1AsHJEP3z



Meat Entrée with starch and/or vegetable:

http://www.realsimple.com/food-recipes/browse-all-recipes/pork-cutlets-pan-roasted-tomatoes-

10000001227419/index.html

http://www.epicurious.com/recipes/food/views/Mustard-and-Coriander-Roasted-Potatoes-

241635#ixzz1Ard7l2ot

http://www.bhg.com/recipe/vegetables/roasted-asparagus-and-other-vegetables/



Fish Entrée with starch and/or vegetable:

http://www.bhg.com/recipe/seafood/tilapia-puttanesca/

http://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe/index.html



Soup:

http://www.bhg.com/recipe/soups/tomato-basil-soup/