RECIPE BOOK

TABLE OF CONTENTS
BAKER

CROSTINI BREAD ............................................................................................................................................. 5

CROSTINI BREAD ............................................................................................................................................. 6
LONG CROSTINI BREAD ................................................................................................................................. 7
LONG CROSTINI BREAD ................................................................................................................................. 8
PULLMAN BREAD ............................................................................................................................................ 9
PULLMAN BREAD .......................................................................................................................................... 10

FISH

11
GRAVLAX SALMON .......................................................................................................................................11

PASTRY

12

APPLE TART .................................................................................................................................................... 12

APRICOT GLAZE ............................................................................................................................................. 13
BALSAMIC GLAZE ......................................................................................................................................... 14
BISCOTTI .......................................................................................................................................................... 15
BRIOCHE LOAF ............................................................................................................................................... 16
CARAMELIZED PEACHES .............................................................................................................................17
CHEESECAKE .................................................................................................................................................. 18
CHERRY COULIS ............................................................................................................................................ 19
CHESTNUT MOUSSE ...................................................................................................................................... 20
CHOCOLATE CHIP COOKIES (FIG) ............................................................................................................. 21
CHOCOLATE SOUFFLE ..................................................................................................................................22
COOKIE CRUMBLE .........................................................................................................................................23
CREME ANGLAISE HONEY .......................................................................................................................... 24
CRISP KIT ......................................................................................................................................................... 25
CUSTARD FOR FRENCH TOAST .................................................................................................................. 26
F&O CHOCOLATE CAKE ...............................................................................................................................27
F&O CHOCOLATE CAKE ...............................................................................................................................28
F&O CHOCOLATE CAKE ...............................................................................................................................29
FRUIT NUT GRANOLA ...................................................................................................................................30
HONEY BUTTER BRUNCH ............................................................................................................................ 31
KIT KAT ............................................................................................................................................................ 32
LAVENDER CREME BRULEE MIX .............................................................................................................. 33
LAVENDER MADELEINE .............................................................................................................................. 34
MASCARPONE CHANTILLY ......................................................................................................................... 35
MASCARPONE CREAM ..................................................................................................................................36
MERINGUE ....................................................................................................................................................... 37
ORANGE MARMALADE ................................................................................................................................ 38
ORANGE OLIVE OIL SYRUP ......................................................................................................................... 39
PANCAKE MIX DRY ....................................................................................................................................... 40
PANCAKE MIX WET .......................................................................................................................................41
PANNA COTTA ORANGE .............................................................................................................................. 42
POACHED PEAR .............................................................................................................................................. 43
POT DE CREME ............................................................................................................................................... 44
POT DE CREME MINI ..................................................................................................................................... 45
RASPBERRY CARAMEL ................................................................................................................................ 46
SHORTBREAD WITH THYME .......................................................................................................................47
SHORTS LARGE .............................................................................................................................................. 48
STRAWBERRY BASIL JAM ........................................................................................................................... 49
STRAWBERRY RHUBARB COMPOTE ........................................................................................................ 50
VANILLA CREAM ........................................................................................................................................... 51
WALNUT MERINGUE .....................................................................................................................................52

POULTRY (TAJINE)

53

TAJINE KIT .......................................................................................................................................................53

TAJINE KIT CHICKEN ONLY ........................................................................................................................ 54

PRODUCTION

55

APPLE CIDER DRESSING .............................................................................................................................. 55

APPLE TAPENADE ..........................................................................................................................................56
ARTICHOKE RICOTTA BALSAMIC ............................................................................................................. 57
ARTICHOKE TRUFFLE TAPENADE .............................................................................................................58
AVOCADO BASIL TAPENADE ..................................................................................................................... 59
AYALA PESTO SAUCE ...................................................................................................................................60
BASIL GREEN OIL ...........................................................................................................................................61
BASIL LEMON OIL ..........................................................................................................................................62
BASIL MAYONNAISE .....................................................................................................................................63
BASIL OLIVE OIL EMULSION ...................................................................................................................... 64
BECHAMEL GRUYERE PARMESAN MUSH ............................................................................................... 65
BELL PEPPER ROSEMARY MARINADE ..................................................................................................... 66
BLOOD ORANGE CHICKEN DRESSING ..................................................................................................... 67
BRAISED FENNEL ...........................................................................................................................................68
BRANZINO MARINADE ................................................................................................................................. 69
BUTTERNUT CHESTNUT PUREE .................................................................................................................70
BUTTERNUT CHESTNUT SOUP ................................................................................................................... 71
CAESAR DRESSING ........................................................................................................................................72
CARAMELIZED ONIONS ............................................................................................................................... 73
CARROT PUREE EMULSION .........................................................................................................................74
CARROT SALAD ..............................................................................................................................................75
CARROT SOUP .................................................................................................................................................76
CAULIFLOWER PUREE ..................................................................................................................................77
CELERY ROOT PUREE ................................................................................................................................... 78
CHAMPAGNE DRESSING .............................................................................................................................. 79
CHARMOULA DRESSING ..............................................................................................................................80
CHICKEN CILANTRO MAYO DRESSING ................................................................................................... 81
CHICKEN MARINADE AYALA .....................................................................................................................82
CHICKEN PINE NUT CROQUETTE MIX ......................................................................................................83
CHICKEN SAMOSA MIX ................................................................................................................................84
CITRUS DRESSING ......................................................................................................................................... 85
COCKTAIL SAUCE ..........................................................................................................................................86
CONFIT BABY RAINBOW CARROTS .......................................................................................................... 87
CONFIT HEIRLOOM POTATOES .................................................................................................................. 88
CRAB CAKE ..................................................................................................................................................... 89
CRAB CAKE BRUNCH ....................................................................................................................................90
CRAB CAKE MIX .............................................................................................................................................91
CREMINI MUSHROOM MIX ..........................................................................................................................92
CUCUMBER SOUP .......................................................................................................................................... 93
CUCUMBER YOGURT TAPENADE .............................................................................................................. 94
DIJON MUSTARD EMULSION ...................................................................................................................... 95
EPIC ESPRESSO ............................................................................................................................................... 96
EPIC ESPRESSO DECAF ................................................................................................................................. 97
FARRO RISOTTO .............................................................................................................................................98
FENNEL MARINADE ...................................................................................................................................... 99
FIG & OLIVE BASE ....................................................................................................................................... 100
FIG & OLIVE DRESSING .............................................................................................................................. 101
FIG & OLIVE TAPENADE ............................................................................................................................ 102
FIG CHUTNEY ................................................................................................................................................103
FIG JAM TAPENADE .....................................................................................................................................104
FIG JAMON DRESSING ................................................................................................................................ 105
FREGOLA MIX ...............................................................................................................................................106
GAZPACHO WITH FIGS ............................................................................................................................... 107

GOAT CHEESE AYALA MIX ....................................................................................................................... 108

GOAT CHEESE GNOCCHI ............................................................................................................................109
GORGONZOLA SOUR CREAM ................................................................................................................... 110
GRAIN MUSTARD DRESSING .................................................................................................................... 111
GRILLED LEEK ..............................................................................................................................................112
GRILLED VEGETABLES .............................................................................................................................. 113
HARISSA DRESSING .................................................................................................................................... 114
HERBS OLIVE OIL MAYONNAISE .............................................................................................................115
HONEY YOGURT .......................................................................................................................................... 116
HUMMUS ........................................................................................................................................................ 117
LEMON MAYONNAISE ................................................................................................................................ 118
LOBSTER BISQUE ......................................................................................................................................... 119
LOBSTER BISQUE ......................................................................................................................................... 120
LORANGE DRESSING .................................................................................................................................. 121
MANGO CHUTNEY .......................................................................................................................................122
MARINATED ARTICHOKE .......................................................................................................................... 123
MARINATED OLIVES ................................................................................................................................... 124
MASCARPONE HARISSA SAUCE ...............................................................................................................125
MASCARPONE PIMENTON ......................................................................................................................... 126
MIGNONETTE CHAMPAGNE VINEGAR ...................................................................................................127
MIGNONETTE PINOT NOIR ........................................................................................................................ 128
MIGNONETTE SHERRY VINEGAR ............................................................................................................ 129
MIX FRENCH OMELETTE ........................................................................................................................... 130
MOJO ROJO .................................................................................................................................................... 131
MUSHROOM CROQUETTE MIX ................................................................................................................. 132
MUSHROOM TAPENADE ............................................................................................................................ 133
OCTOPUS PREPED ........................................................................................................................................ 134
OLD SCHOOL ESPRESSO .............................................................................................................................135
OLIVE NICOISE TAPENADE ....................................................................................................................... 136
PAELLA MIX .................................................................................................................................................. 137
PAELLA MIX .................................................................................................................................................. 138
PEA PUREE .....................................................................................................................................................139
PESTO ..............................................................................................................................................................140
PICHOLINE DRESSING ................................................................................................................................ 141
PICKLED MUSHROOM .................................................................................................................................142
PICKLED RED ONION .................................................................................................................................. 143
PIMENTON AIOLI ..........................................................................................................................................144
PIMENTON DRESSING .................................................................................................................................145
PORTOBELLO CONFIT .................................................................................................................................146
PUMPKIN PUREE .......................................................................................................................................... 147
PUMPKIN RAVIOLI .......................................................................................................................................148
PUMPKIN SEED DRESSING .........................................................................................................................149
QUICHE LORRAINE (4 INCHES) .................................................................................................................150
QUICHE LORRAINE MIX ............................................................................................................................. 151
RASPBERRY BALSAMIC DRESSING .........................................................................................................152
RATATOUILLE .............................................................................................................................................. 153
RAVIOLI GOAT CHEESE ............................................................................................................................. 154
RAVIOLI GOAT CHEESE MIX .....................................................................................................................155
RED PEPPER JAM ..........................................................................................................................................156
RED QUINOA & FARRO ............................................................................................................................... 157
RED WINE CREMINI MUSHROOMS .......................................................................................................... 158
RICOTTA BLACK OLIVE TAPENADE ....................................................................................................... 159
RICOTTA CREAM CHEESE ......................................................................................................................... 160
RICOTTA LEMON CHIVE ............................................................................................................................ 161
RICOTTA PARM PEACH TAPENADE ........................................................................................................ 162
RISOTTO PLAIN ............................................................................................................................................ 163

ROASTED BEETS .......................................................................................................................................... 164

ROASTED BUTTERNUT ............................................................................................................................... 165
ROASTED CAULIFLOWER PUREE ............................................................................................................ 166
ROASTED POTATOES .................................................................................................................................. 167
ROASTED POTATOES BRUNCH .................................................................................................................168
ROMESCO .......................................................................................................................................................169
ROSEMARY GARLIC OIL ............................................................................................................................ 170
ROSEMARY MAYONNAISE ........................................................................................................................ 171
SAFFRON AIOLI DRESSING ........................................................................................................................172
SALMON PATIES ...........................................................................................................................................173
SALMON SAUCE FOR BURGER ................................................................................................................. 174
SAUCE VIERGE ............................................................................................................................................. 175
SESAME TUNA DRESSING ..........................................................................................................................176
SHORT RIBS JUS ........................................................................................................................................... 177
SMOKED EGGPLANT CAVIAR ...................................................................................................................178
SPINACH FOR CRAB BENEDICT ................................................................................................................179
SPINACH RAVIOLI ........................................................................................................................................180
TARRAGON BASE FOR BEARNAISE ........................................................................................................ 181
TOMATO CARAMELIZED SHALLOT ........................................................................................................ 182
TOMATO CONFIT CHERRY ........................................................................................................................ 183
TOMATO CONFIT PLUM ............................................................................................................................. 184
TOMATO MASCARPONE SAUCE ...............................................................................................................185
TRUFFLE AIOLI MAYONNAISE ................................................................................................................. 186
TRUFFLE OIL PUREE ................................................................................................................................... 187
TRUFFLE RISOTTO ....................................................................................................................................... 188
TUNA MOUSSE ..............................................................................................................................................189
TUNA MOUSSE ..............................................................................................................................................190
VEGETARIAN QUICHE (4 INCHES) ........................................................................................................... 191
VEGETARIAN QUICHE MIX ....................................................................................................................... 192
YOGURT MOUSSE ........................................................................................................................................ 193
ZUCCHINI PUREE ......................................................................................................................................... 194