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RECIPES

Oregano-Buttermilk Dressing

6/1/2015

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Food Service Version

Yield

~12 cups

Ingredients

2 cups white wine vinegar
4 cups olive oil
6 cups buttermilk
     Buttermilk substitute: 6 Tbsp. of white vinegar or lemon juice, plus 6 cups milk. Stir,
    then let stand for 5 minutes.
4 shallots, finely diced
1 cup of oregano, finely chopped
salt and black pepper, to taste

Directions

1. Combine the vinegar, shallot, salt and pepper.  
2. Whisk in the buttermilk, then the olive oil.  
3. Add the oregano a few minutes before serving, to preserve the color.


Home Version

Yield

~1 cup

Ingredients

3 Tbsp. white wine vinegar
6 Tbsp olive oil
½ cup buttermilk
     Buttermilk substitute: ½ Tbsp. of white vinegar or lemon juice, plus ½ cup milk.  
    Stir, then let stand for 5 minutes.
1 shallot, finely diced
3 small stems of oregano, finely chopped
salt and black pepper, to taste

Directions

1. Combine the vinegar, shallot, salt and pepper.  
2. Whisk in the buttermilk, then the olive oil.  
3. Add the oregano a few minutes before serving, to preserve the color.


Source: Weston Nicoll, Chef-Owner of Café Shelburne
0 Comments

Mint Lemonade

6/1/2015

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Food Service Version

Yield

64 cups

Ingredients

2 quarts, plus 2 cups fresh-squeezed lemon juice
10 quarts cold water
3 quarts, plus 2 cups mint syrup (see recipe below)

Mint Syrup:
1 quart, plus 3 cups granulated sugar
1 quart, plus 3 cups water
2 quarts, plus 2 cups mint leaves

Directions

1. Combine sugar and 1 quart, plus 3 cups of water and bring to a boil, stirring to incorporate the sugar.  
2. Once sugar has melted, remove the pan from heat and add the mint leaves; allow to steep for 10-30 minutes.  
3. Cool completely.
4. Combine all ingredients and serve over ice. Garnish with some mint leaves and fresh lemon slices.


Home Version

Yield

6 cups

Ingredients

1 cup fresh-squeezed lemon juice
4 cups cold water
1 cup of mint syrup (see recipe below)

Mint Syrup:
½ cup granulated sugar
½ cup water
1 cup mint leaves

Directions

1. Combine sugar and ½ cup of water and bring to a boil, stirring to incorporate the sugar.  
2. Once sugar has melted, remove the pan from heat and add the mint leaves; allow to steep for 10-30 minutes.  
3. Cool completely.
4. Combine all ingredients and serve over ice. Garnish with some mint leaves and fresh lemon slices.


Source: Weston Nicoll, Chef-Owner of Café Shelburne
0 Comments

Basil Pesto

6/1/2015

0 Comments

 

Food Service Version

Yield

6 cups; 100  1 Tbsp taste test servings

Ingredients

30 cups loosely packed basil leaves
½ head of garlic, peeled
2-3 cups olive oil—start with 2 cups and add remaining oil, as needed
1 ¼ cups grated hard cheese, such as cheddar or parmesan
salt and pepper, to taste

Directions

1. Combine all ingredients in a food processor and process until finely chopped.
2. If desired, add hot water to the mixture to thin it out.
3. If desired, add chickpeas to thicken the mixture/incorporate protein.


Home Version

Yield

1 cup

Ingredients

5 cups loosely packed basil leaves
2 cloves of garlic, peeled
5 Tbsp. olive oil
¼ cup grated hard cheese, such as cheddar or parmesan
salt, to taste
optional: the zest of one lemon

Directions

1. Combine all ingredients in a food processor and process until finely chopped.
2. If desired, add hot water to the mixture to thin it out.
3. If desired, add chickpeas to thicken the mixture/incorporate protein.



Source: Weston Nicoll, Chef-Owner of Café Shelburne
0 Comments

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