Quantity Foods - Spring 2020 - Section 1

Busch Dining Hall - Chef Brian

Tour
of
Italy
John Rose, Lauren Rudolph,
Dwiti Patel, Amanda Mungcal, Images from:
https://www.geoengineer.org/news/leaning-tower-of-pisa-has-become-slightly-straighter
Sharaz Sackroolar https://www.behance.net/gallery/70836433/Food-and-Travel-Magazine-Italy-map
Why Italian
cuisine?
 On Today’s
Menu !
Zesty Italian Burger

Fresh Stuffed Italian Pizza

Simple Italian Chicken

Eggplant Caponata Salad

Italian Rice

Olive Oil Braised Broccoli Rabe

Italian Grilled Cheese Panini

Slow-roasted Salmon with Fennel, Citrus &

Chiles
Image from:
https://www.flickr.com/photos/kjarrett/2812488036
Marketing
Flyer
Grocery List

Part 1
Part 2
Part 3
Recipes
Recipe from:
https://www.aspicyperspectiv Ingredients:
e.com/zesty-italian-burgers/
- 1 ½ pounds Ground Beef
- 8 slices Pancetta
- 4 oz Basil Pesto
- 1 large ball Smoked mozzarella
- 1 Red onion
- 3 tbsp Butter
- 2 tsp Tomato paste
- 1 tsp Anchovy paste
- Baby arugula and Tomato slices (for garnish)
- 4 ciabatta buns

Zesty Italian Burger Method:

Image from:
https://cityrama.qodeinteractive.com/place/corner-grill/
1. Heat grill to high. Divide ground beef into 4 portions; salt and
pepper the patties.
2. Layer each patty with a slice of pancetta on top and bottom;
press the pancetta into each patty.
3. Cut onion and mozzarella into rounds. Melt the butter and mix
with tomato and anchovy paste.
4. Cut ciabatta buns and brush insides with tomato butter. Brush
grill with oil or non-stick spray.
5. Grill the patties and onions at the same time; patties for 3-5
mins and onions 1-2 mins.
6. Flip the burgers and lay onion rounds and mozzarella over each
patty. Place bunds on open grill and toast.
7. Once toast, slather with pesto. Layer arugula leaves, tomato
slices and a patty on each bun.
Ingredients: Recipe from:
- 2 Tbsp brined capers, drained https://www.foodandwine.com/re
cipes/eggplant-caponata
- ¼ cup extra virgin olive oil
- 1 eggplant weighing 1 pound, peeled & cut into ⅓ inch dice
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 1 medium tomato, finely chopped
- 2 tbsp red wine vinegar
- 2 tsp sugar
- Salt and freshly ground pepper
- 1 Hass avocado, diced

Method:
1. In a small bowl, cover the capers with water and let so for 15
minutes; drain.
Eggplant Caponata Salad
2. Meanwhile, in a large skillet, heat 3 tbsp of the olive oil. Add the
eggplant and cook over moderately high heat until the bottom
browns, 5 minutes. Stir and cook until browned all over, 10
minutes longer. Transfer the eggplant to a bowl.
3. Add the remaining 1 tbsp of olive oil, the onion and celery to the
skillet. Cover and cook over low heat, stirring occasionally for 10
minutes. Add the tomato, cover and cook until soft, about 5 min.
4. In a saucepan, simmer the vinegar and sugar to dissolve the sugar.
Add the capers and cook for 1 minute.
5. Return the eggplant to the skillet. Stir in the vinegar mixture and
cook over low heat for 3 minutes. Season with salt and pepper and
Image from:
transfer to a bowl. Let cool and then fold in the avocado. http://www.cookingwithkissan.com/creamy-coconut-oil-salad-dressing/
Recipe from:
https://www.tasteofhome. Ingredients:
com/recipes/italian-rice/
- 2 Garlic Cloves, minced
- 2 tsps Olive Oil
- 8 Cups Fresh Spinach, chopped
- 1 Tbsp Balsamic Vinegar
- ½ tsps salt
- ⅛ tsps ground black pepper
- 2 Cups Hot Cooked White Rice

Italian Rice - ½ Cup Roasted Sweet Red Pepper, chopped

Method:
1. In a large nonstick skillet, saute garlic in oil for 1 minute.
2. Stir in spinach. Cover and cook for 3-4 minutes or until tender;
drain well.
3. Add the vinegar, salt and pepper.
4. Stir in the rice and red peppers until combined.
5. Cook and stir until heated through.
Image from:
https://www.fooddrinkmagazine.com/vegetarian-dishes/
E
X
P
A
N
S
I
O
N
COSTING
 Recipe from:
Ingredients: https://www.tasteofhome.com/re
cipes/simple-italian-chicken/
- ½ cup grated parmesan cheese
- 2 tbsp dried oregano
- 1 tbsp minced fresh parsley
- ½ tsp garlic salt
- ¼ tsp pepper
- 4 boneless skinless chicken breast halves
- 3 tbsp butter, softened
- Hot cooked Brussels sprouts, optional

Method:
1. In a shallow bowl, combine parmesan cheese, oregano,
parsley, garlic, salt and pepper
Simple Italian Chicken
2. Dip chicken breast in melted butter then coat with
parmesan mixture
3. Place in a greased 9-in, square baking dish; drizzle with
any remaining butter
4. Bake, uncovered at 425ºF for 15-20 minutes or until
chicken juices run clear
5. Serve with brussels sprouts, if desired Image from:
https://pixabay.com/photos/fillet-grill-chicken-lunch-4103608/
 Recipe from:
https://www.sargento.com/recipe
s/pizza/classic-pizza-italiano
Ingredients:
- ½ lb Ground Italian Sausage
- 1 Onion, chopped
- ½ Cup Green Pepper, diced
- 1 Cup Fresh Mushroom, sliced
- 1 12-inch Pizza Crust
- ½ Cup Marinara Sauce
- ¼ tsp Red Pepper Flakes, crushed
- ¼ Cup Fresh Basil, chopped
- 2 Cups Shredded Mozzarella Cheese

Method:
Stuffed Italian Pizza
1. Cook sausage, onion and, if desired, green pepper in large
nonstick skillet 5 minutes on medium heat
2. Add mushrooms; cook 5 minutes or until sausage is no longer
pink, stirring occasionally; pour off drippings
3. Place pizza crust on foil-lined baking sheet
4. Combine pizza sauce and pepper flakes; spread evenly over
crust
5. Top with sausage mixture; sprinkle with basil and cheese.
6. Bake in preheated 425°F oven for 12 minutes or until crust is
Image from: golden and cheese is melted
https://www.dineout.co.in/ludhiana/new-new-york-pizzeria-brs-nagar-west-ludhiana-59819
 Recipe from:
https://www.epicurious.com/re
Ingredients: cipes/food/views/slow-roasted
-salmon-with-fennel-citrus-and
- 1 medium fennel bulb, thinly sliced -chiles-51210470
- 1 blood or navel orange, very thinly sliced, seeds removed
- 1 regular lemon, very thinly sliced, seeds removed
- 1 jalapeño, with seeds, thinly sliced
- 4 sprigs dill + more for serving
- Kosher salt
- Coarsely ground pepper
- 1 (2-lb) skinless salmon fillet
- ¾ cup olive oil
- Flaky sea salt

Method:
Slow Roasted Salmon
1.
2.
Preheat oven to 275ºF
Toss fennel, orange slices, lemon slices, chile and half of dill sprigs in
with Citrus, Fennel & Chiles
a shallow baking dish; season with Kosher salt and pepper
3. Season salmon with Kosher salt and place on top of fennel mixture
4. Pour olive oil over salmon and fennel mixture
5. Roast until salmon is just cooked through, about 30-40 minutes
6. Transfer salmon to a platter, breaking into large pieces
7. Spoon fennel mixture and oil from baking dish over; discarding
roasted dill sprigs
8. Season with sea salt and pepper and top with fresh dill sprigs Image from:
https://slowfoodoahu.org/local-ia-and-slow-food-oahu-present-a-demo-dinner-series/
 Ingredients:
Recipe from: - 4 slices of sourdough bread thickly sliced from a wide loaf.
https://www.askchefdennis.com/italian-grilled-cheese/
- ½ pound of 4 cheese Italian Blend - thinly sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 3 cups baby spinach leaves
- 1 cloves garlic, finely chopped
- 3 leaves large basil, finely chopped
- 4 ounces unsalted butter, melted
- 2 tbsp grated Romano cheese
- Sea salt and Black pepper to Season
- 2 tbsp olive oil

Italian Cheese Method:

1.
(Preheat oven to 350ºF)
Place sliced peppers in baking dish and drizzle 1 Tbsp of olive oil and a
sprinkle of sea salt and black pepper; toss peppers until coated

Grilled Panini 2.
3.
4.
Bake for ~30 min or until peppers start to get dark
Remove from oven and let cool
In a saute pan add 1 Tbsp of olive oil, chopped garlic and spinach; saute
until spinach is wilted and has changed to a dark green color
5. Sprinkle with sea salt and black pepper; allow to cool slightly
6. Place 4 slices of sourdough bread on counter; cover each slice with 4
cheese slices
7. Add half spinach now and half later; add roasted pepper, and top with
other slice of sourdough
8. Melt butter in a small pan over low heat, then add the finely chopped basil;
set aside until needed
Image from: 9. Heat grill pan and cook evenly for 3-4 minutes on each side
https://motherearthproductsblog.com/index.php/2020/04/07/grilled-cheese-sandwich-recipes/ 10. Slice sandwich carefully and serve
 Method:
Olive Oil Braised 1. Combine oil, garlic, chile and lemon; cook for 5 minutes in large
saucepan over medium heat, until oil is shimmering and
components just begin to sizzle

Broccoli Rabe 2.
3.
4.
Add broccoli rabe and stir to coat
Cover saucepan and cook over medium-low heat ~25 minutes
Stir broccoli rabe, re-cover, and cook for another 25 minutes
5. Remove from heat, season with salt and pepper
Ingredients: 6. Preheat oven to 350ºF
- 1 ¼ cups extra-virgin olive oil 7. In medium bowl, combine flour, oats, butter, lemon zest, parsley,
- 3 cloves garlic, thinly sliced and crushed red pepper; season with salt and pepper
- 1 small hot red chile, seeded and thinly sliced 8. Use fingers to combine mixture until large chunks form
- 1 medium lemon, thinly sliced into rings 9. Spread mixture onto sheet pan and bake until browned and fragrant
- 2 bunches broccoli rabe, cleaned & hard, woody stems removed 15-20 min, mixing halfway through to prevent burning
- Salt
10. Set aside until ready to use
- Freshly ground black pepper
- All-purpose flour 11. Top broccoli rabe with crumble mixture to serve
- Oats, old-fashioned rolled
- Butter, unsalted
- Lemon zest, freshly grated
- Parsley, fresh, chopped
- Crushed red pepper Recipe from:
https://food52.com/recipes/34925-olive-oil-braised-broccoli-rabe
Image from:
https://kitchenrally.com/broccolini-vs-broccoli-rabe/
TASK FLOW CHART

PART 1
TASK FLOW CHART

PART 2
S
U
R
V
E
Y
 Survey says..?
Average Customer Ratings
(1 being poor, 5 being excellent)

Italian Burger: 4.65

Pizza: 4.23
Grilled Cheese Panini: 4.87
Salmon: 3.78
Italian chicken: 3.45
Broccoli Rabe: 3.8
Italian Rice: 3.58
Eggplant Caponata Salad: 4.89
Tiramisu: 4.6
 Equipment Used
VC4 COMMERCIAL OVEN DOUBLE
DECK 42 1/4" DEPTH ELECTRIC
WITH SOLID STATE CONTROLS
 ❖ Communication with your group
members before and while preparing
your meals is crucial

What did we
❖ Always ask the chef, if you have any
doubts

learn?
❖ We learned how to correctly use
equipments, while keeping safety &
sanitation in mind
❖ Service is equally important
 ● Offered a flyer to students for their
anonymous input on what they
would like to experience

What could
● Communicated with various faculty
and staff about past years and their
preferences

we have done ● Explored other areas of the world for

various cooking methods and

differently? ●
designs
Included a vegan/vegetarian main
course item
○ Or other dietary preferences popular
throughout campus
Our Top 2 Recipes
to include in the
Quantity Foods Eggplant
Caponata
Recipe Book Salad

Grilled
Cheese
Italian
Panini
Ingredients: Recipe from:
- 2 Tbsp brined capers, drained https://www.foodandwine.com/re
cipes/eggplant-caponata
- ¼ cup extra virgin olive oil
- 1 eggplant weighing 1 pound, peeled & cut into ⅓ inch dice
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 1 medium tomato, finely chopped
- 2 tbsp red wine vinegar
- 2 tsp sugar
- Salt and freshly ground pepper
- 1 Hass avocado, diced

Method:
1. In a small bowl, cover the capers with water and let so for 15
minutes; drain.
Eggplant Caponata Salad
2. Meanwhile, in a large skillet, heat 3 tbsp of the olive oil. Add the
eggplant and cook over moderately high heat until the bottom
browns, 5 minutes. Stir and cook until browned all over, 10
minutes longer. Transfer the eggplant to a bowl.
3. Add the remaining 1 tbsp of olive oil, the onion and celery to the
skillet. Cover and cook over low heat, stirring occasionally for 10
minutes. Add the tomato, cover and cook until soft, about 5 min.
4. In a saucepan, simmer the vinegar and sugar to dissolve the sugar.
Add the capers and cook for 1 minute.
5. Return the eggplant to the skillet. Stir in the vinegar mixture and
cook over low heat for 3 minutes. Season with salt and pepper and
Image from:
transfer to a bowl. Let cool and then fold in the avocado. http://www.cookingwithkissan.com/creamy-coconut-oil-salad-dressing/
 Ingredients:
Recipe from: - 4 slices of sourdough bread thickly sliced from a wide loaf.
https://www.askchefdennis.com/italian-grilled-cheese/
- ½ pound of 4 cheese Italian Blend - thinly sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 3 cups baby spinach leaves
- 1 cloves garlic, finely chopped
- 3 leaves large basil, finely chopped
- 4 ounces unsalted butter, melted
- 2 tbsp grated Romano cheese
- Sea salt and Black pepper to Season
- 2 tbsp olive oil

Italian Cheese Method:

1.
(Preheat oven to 350ºF)
Place sliced peppers in baking dish and drizzle 1 Tbsp of olive oil and a
sprinkle of sea salt and black pepper; toss peppers until coated

Grilled Panini 2.
3.
4.
Bake for ~30 min or until peppers start to get dark
Remove from oven and let cool
In a saute pan add 1 Tbsp of olive oil, chopped garlic and spinach; saute
until spinach is wilted and has changed to a dark green color
5. Sprinkle with sea salt and black pepper; allow to cool slightly
6. Place 4 slices of sourdough bread on counter; cover each slice with 4
cheese slices
7. Add half spinach now and half later; add roasted pepper, and top with
other slice of sourdough
8. Melt butter in a small pan over low heat, then add the finely chopped basil;
set aside until needed
Image from: 9. Heat grill pan and cook evenly for 3-4 minutes on each side
https://motherearthproductsblog.com/index.php/2020/04/07/grilled-cheese-sandwich-recipes/ 10. Slice sandwich carefully and serve
Questions?