Big Pot Cooking! fits because that is what we do - Feed The Masses!!! There ain't no fancy stuff here. We feed lots of people in mass quantities.This blog is intended to share experiences, stories, recipes, pictures and help for cooks that feel overwhelmed!!! My kitchen life has had it's up and downs to be sure! I have cooked for Kings and Queens, heads of industry, and many thousands of people in the casino industry. In all of this there is something to learn and stories to tell!
Friday, October 2, 2015
Pasta Salad Anyone???
Here is a new take on pasta salad. The Video is of our culinary apprentice Karley Nelon doing a chiffonade cut for the basil.
Caprese Pasta Salad
Cooked Penne Pasta 5
Small Diced Mozzarella Cheese 4
Cherry Tomatoes Cut In Half 6
Chiffonade Basil ½
Bag (4 oz)
Balsamic Dressing (Store Bought) ½
Balsamic Vinegar 1/4th
Shredded Parmesan Cheese 4
Coarse Ground Black Pepper 2
Julienne Yellow Squash Skins 2
Artichoke Hearts – Coarse Chopped 1
- #10 Can
Combine all ingredients and mix well.
Here is a recipe for homemade Balsamic Dressing: Yield: 1 Gallon
Balsamic Vinegar 5 Cups
Dijon Mustard 1/2 Cup
Chopped Garlic 1/4 Cup
Fresh Basil 1 ounce
Coarse Ground Black Pepper 1 Tbs
Extra Virgin Olive Oil 11 1/4 Cups
Kosher Salt 2 tsp
Combine vinegar, mustard, garlic, basil, and black pepper in a mixing bowl. Using a stick blender slowly pour the olive oil into the mixing bowl. Continue until all oil is incorporated. The consistency should be thick and well emulsified.
Here is a homemade Basil Pesto Recipe:
Yield 1 Quart
Fresh Basil Leaves 1 lb
Chopped Garlic 1 ounce
Shredded Parmesan Cheese 4 ounces
Nuts (Pine, Pecan, Walnuts) etc 4 ounces
Extra Virgin Olive Oil 2 Cups
Place all ingredients except olive oil in food processor. You may have to run the basil in a couple of separate batches to get it knocked down, one pound of basil leaves will fill a large mixing bowl before being chopped. Once all the ingredients are in to robocoupe bowl, start slowly pouring the olive oil in until all incorporated. The consistency should be a loose paste. If it is too thick, add a little more olive oil. If it is too thin for you add a little more Parmesan cheese.