Dinner Ideas

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Choose servings: 24 20 16 12 8 6 4 3 2 1
app. 8 oz per serving

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Instructions:
Peel and chop the onions. Peel and grate carrots coarsely. Remove stem, seeds and whitish inside of the green bell pepper. Dice it. Fry the ground beef in lots of liquid margarine and rape oil chopping with a wooden fork in order to separate the threads of ground beef. It's done when all threads are roughly separated the beef has turned grey-brownish. Fry the onions lightly in liquid margarine. Put every in a 7 qt casserole. Bring it to a boil stirring in the pot with frying tweezers. Take it off the heat. Make sure it doesn't burn in the bottom of the casserole. The thicker the base of the casserole is the less likely to burn you are. Let it cool and package in plastic freezing bags, 8 oz per bag (that's one serving). (I fill my sink and put the casserole in it, which makes i cool faster. But watch out so you don't get water in the casserole.) Store the bags in the freezer.

Sole Walewska

I use one 6.7 liter pot and one 5 liter pot for this recipe.

Gratin Sauce - Lobster Sauce

100 g is one serving

15 servings of lobster sauce
Makes 3 lbs (1.5 kg) of sauce

Choose servings: 15 12 10 8 6 4 3 2 1

FOND:

SAUCE:

FOND:
1. Peel the vegetables and dice them into 1x1 cm pieces. Peel and finely chop the garlic.
2. Split the lobsters lengthwise, crush the claws and remove the meat. Set aside the lobster meat in pieces in the fridge, preferably to garnish the dish with or save for another occasion. The lobster meat can also be frozen.
3. Cut the shells into large pieces and place them in the 10.5 pt pot with a lid. Use a 14 pt pot to sauté vegetables and then add everything.
4. Heat oil in a large 14 pt pot.
5. Sauté all vegetables except garlic for about 3 minutes over high heat. Then add garlic.
6. Add tomato paste. Stir and fry for a minute.
7. Add lobster shells and fry for about a minute.
8. Boil off a lot of liquid so that it burns well.
9. Move away from the kitchen-fan and set fire to it.
10. Add the cognac and ignite it immediately. Make sure to have a lid nearby. Remove the pot from the fan, make sure nothing is above, and tilt the pot. Extinguish with a lid.
11. Add wine and cover. Let it simmer for about 3 minutes. Then add water, stir, and bring to a boil.
12. Add dill seeds and thyme.
13. Simmer without a lid for 30 minutes on medium heat. Set aside for 30 minutes without a lid.
14. Strain off lobster shells and vegetables in a "chinois" in a juice stand. Press with a potato masher to extract extra juice. Let it drip for a while first though.
15. You can prepare the stock up to this point. Cool down and store in the refrigerator. Stock you don't use can also be frozen.

SAUCE:
16. Bring the stock to a boil in a 10.5 pt saucepan. Thicken the stock with light cornstarch gradually to the desired thickness.
17. Add cream and bring to a boil.
18. Season with salt, white pepper, and cayenne pepper.
19. Optionally, thin with a little more water or wine to the desired thickness. Or thicken with a little more cornstarch.
20. Towards the end, whisk in the amount of butter specified above, to round off the flavor some.
21. Advanced is to blend the sauce extra fluffy with an immersion blender just before serving.
22. The lobster sauce is ready to serve.

Duchesse Potatoes:
Choose servings: 15 12 10 8 6 4 3 2 1

Ingredients

Instructions:
Peel and boil potatoes.
Preheat the oven to 482 °F / 250 °C.
Pass the potatoes through a potato press. Add egg yolks, butter, salt, and white pepper. Mix well.
Drop or pipe the mash onto a baking sheet lined with parchment paper. Grill for 5–10 minutes in the upper part of the oven until the mash has browned.

Sole Fillets:
Roll up the sole fillets one by one with the skin side inwards. Secure the roll with a toothpick. Heat water in a saucepan with a little lemon to 140 °F / 60°C. The goal is to get the sole fillets to an internal temperature of 123.8 °F / 51°C. Make sure all fillets are evenly cooked/heated. When they have changed color and structure after a few minutes: remove them and place them on a plate.

Assembly:
Put everything together: The potatoes piped on the outside, gratinated. Arrange the fillets in a matrix inside. Plenty of sauce on top. Keep the gratin at 123.8 °F / 51°C in the oven. Garnish with shaved truffle, lobster meat, dill sprigs, lemon slices, and turned mushrooms (Champignon tourné). Fry the turned mushrooms (Champignon tourné) lightly in butter.

Choose servings: 20 16 12 8 6 4 3 2 1

Instructions:
Mix everything well in a bowl and pour into ice trays. Put the ice trays in your freezer until frozen solid. Take out one ice tray at a time, remove all cubes using a table knife. Cut along the sides. Put them in a plastic bag (intended for freezing). Warning: The ice cubes thaw REALLY fast. Then store the plastic bag in your freezer. When you need some dressing: Take out a few cubes and run them in your microwave for a few seconds.

Choose servings: 20 16 12 8 6 4 3 2 1

Cooking Instructions:

Teriyaki Sauce

1. In a saucepan, combine bouillon with water, soy sauce, salt and sugar. Simmer gently for 30 minutes.
2. Mix cornstarch with of water in a small container and thicken the sauce while stirring.

Jasmine Rice




3. Cook Jasmine rice according to package instructions.

Stir-Fried Vegetables


4. Stir-fry or microwave the vegetables.
5. Drain excess water.
6. Season with salt, black pepper, and drizzle with melted margarine. (The vegetables should be hot enough to melt the margarine. Otherwise, microwave the vegetables for a few extra seconds.)

Salmon



7. Poach the salmon in a pot of water (add some lemon juice to the poaching water). The water level should be just enough to cover the salmon fillet. Poach it until the fillet reaches an internal temperature of 118 °F (48 °C).

Assemble the Dish
8. Place rice and stir-fried vegetables on the plate.
9. Place the salmon fillet on the plate.
10. Pour teriyaki sauce over the salmon fillet and sprinkle with sesame seeds.

This makes about 6 quarts (roughly 1.5 gallons).


Tea Recipe
1½ teaspoons baking powder
3.17 quarts boiling water
12 peach flavored tea bags
1026 grams of sugar
2.76 quarts cold water
3 teaspoons ascorbic acid (Vitamin C powder)
3 tablespoons malic acid E296
24 melon (cantaloupe) candies

(The baking powder removes the bitterness that comes from over-steeping the tea.)

Instructions:
1. Pour 1.59 quarts of boiling water in a tea pot and add tea bags. Cover and allow to steep for 20 minutes.
2. Transfer your tea to a 1½ gallon (or larger) pot (placed on a trivet).
3. Use the same tea bags and repeat the procedure: Pour 1.59 quarts of boiling water in a tea pot and add tea bags. Cover and allow to steep for 20 minutes.
4. Remove tea bags and discard.
5. Transfer your tea to your 1½ gallon (or larger) pot (the one already containing your tea from step 2)
6. While the tea is still warm pour the sugar in your large pot and stir until dissolved.
7. Let the tea cool until it reaches a temperature below 95 °F (35 °C)
8. Pour the ascorbic acid and the malic acid in your large pot and stir until dissolved.
9. Transfer your tea to a 6 quarts dispenser.
10. Add the melon candies and stir for a few minutes. Keep the candies in the dispenser. They will add flavor.
11. Pour 2.76 quarts of cold water in your dispenser. (You may have to use an additional fluid container in case your dispenser is not large enough.)
12. Put and keep your dispenser in your refrigerator.
ENJOY!