Leek and Fennel Bisque w/ Smoked Salmon

Yields 4 ¾ quarts

Ingredients:

3 lbs Leeks, cleaned and sliced (211907)

2 Fresh Fennel Bulbs, Sliced (9111931)

¾ cup Fresh Chives (8436365)

2T Butter (703157)

5 cups Chicken Stock

1 Bay Leaf

3 lbs Yukon Gold Potatoes, peeled (6075907)

5 cups Manufacturing Cream (9279951)

½ cup All Purpose Flour (4341632)

1 ½ T Kosher Salt (773473)

1 tsp Garlic, minced (36187410

1 lb Smoked Salmon (3526134)

Method:

Add butter to a 8 quart pan and heat over medium heat. Add leeks, fennel, salt and pepper then sauté until veggies are translucent. Add garlic and bay leaf then cook for an additional two minutes.

Add flour and mix until thoroughly incorporated. Add potatoes, bay leaf and chicken stock then bring to a boil over high heat, stirring often; reduce heat and allow to soup to simmer until potatoes are tender (about 15-20 minutes).

Stir in cream then use an immersion blender to puree until smooth.

Serve warm with thinly sliced smoked salmon and chive garnish.

Recipes By: US Foods – San Francisco Culinary Team

Black Bean Veggie Burgers

Yields 7 patties

Ingredients:

2½ cups Black Beans, drained and rinsed (9332313)

2 cups Cooked Short Grain Brown Rice (2981926)

1t Sea Salt (7425821)

¼ cup Yellow Onion, minced (5034228)

3 T Ketchup (190009)

3 T Chili Powder (2449346)

1 tsp Dry Oregano (9449604)

1tsp Garlic, minced (1015577)

2½ tsp Ground Cumin (760629)

1/3 cup Nutritional Yeast (155606)

1 cup Rolled Oats (3731668)

1 Jalapeño (4011839)

Method:

In a large mixing bowl crush cooked black beans by hand then add cumin, chili powder, sea salt and nutritional yeast. In a small sauté pan, quickly cook onion, garlic and jalapenos. Add cooked mixture to black beans along with brown rice, oregano and ketchup. Adjust the mixture by adding rolled oats in order to reach your desired consistency (I lean towards a moist mixture to keep a nice texture in the patty). Form mixture into 7 medium sized patties and cook with olive oil on a flat top griddle, sauté pan or grill.

Recipes By: US Foods – San Francisco Culinary Team

Duck Breast w/ Gluten Free Sweet Potato Galette and Green Goddess Dressing

Ingredients: 

2 lbs Yam, peeled (4252151)

1 lb Parsnips, peeled (2481950)

10 Shallots (3620341)

6 Eggs, lightly beaten (823013)

½ cup Gluten Free Panko Breadcrumbs (1558345)

1 T Kosher Salt (4999470)

1 tsp Black Pepper (760843)

1 T Fresh Thyme, finely chopped (7326325)

25 Boneless Skin-On Duck Breasts (932855)

Green Goddess Dressing (3689965)

2 Qt Pickled Red Onions

Method:

Using a large box grater, shred yams, parsnips and shallots.

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In a large mixing bowl, combine shredded yams, parsnips and shallots until thoroughly incorporated. Add eggs, gluten free panko, kosher salt, black pepper and thyme. Mix until all ingredients are evenly distributed.

In a nonstick sauté pan, add 2 tablespoons of olive oil and heat over medium-high heat. Scoop 1/3 cup of sweet potato mixture and compress until about 1/3” thick. Using a thin spatula, move your sweet potato pancake to the hot oil. Cook three to four pancakes at once, being careful not to overcrowd your pan.

Once edges are crispy, turn and continue to cook for 2 to 3 minutes. Transfer to a baking sheet and store in a 200 degree oven for service.

In a large sauté pan, sear duck breast over medium high heat until skin is crispy then oven roast until medium rare-medium (125 to 130 degrees internal temperature). Allow duck to rest for at least 5 minutes.

Drizzle green goddess dressing on a serving plate, place the galette over dressing and arrange sliced duck breast on top. Garnish with pickled red onion and serve.

Recipes By: US Foods – San Francisco Culinary Team

John Winfield Joins The Team At US Foods San Francisco

US Foods San Francisco is introducing John Winfield who will be joining their team on Monday, January 30th. John  joins US Foods with over 15 years of strong experience in the food and beverage industry. He worked for Pebble Beach as the Beverage and Retail Wine Manager for 10 years and then ventured to his most recent position with the Monterey Bay Aquarium where he held the title of Director of Operations.

John will primarily be working as a Territory Manager in the Monterey area.

John’s experience is enhanced by his Bachelor of Science in Business Administration from Pepperdine University and his Associate of Occupational Science in Culinary Arts from the California Culinary Academy. He enjoys motorcycling, snow skiing, cooking and traveling. John currently resides in Carmel Valley. 

January 2012 Bean and Rice Update

Beans: 2012 Crop is the major topic of discussion. Competing grain markets have decreased slightly and dry edible beans look more competitive. Although it is still early to predict what the growers will do, the consensus appears they will grow beans only if they can get a contract that is equal to or better than grain and soybeans. With little or no carryover on most varieties, the weather will also play a major factor this spring.

Rice: The overall quality of the rice production is rated good to excellent. Compared to the 2010 crop, milling

yields are slightly above normal. Competing markets bear watching on the rice market also as producers look

at other alternatives.

Blackeyes: Prices continue firm and import values are also rising. No pricing relief is expected until 2012 crop beans are available.

Black Beans: News from Mexico has not improved. The Mexican government has agreed to take beans from any sources available including China. The domestic market is holding steady and dealers are offering 2011 and 2012 crop into the Mexican market. Time will tell if the less expensive Chinese product will have an impact on overall prices or if the need far out strips

availability.

Baby Limas: Values remain steady.

Great Northerns: Slightly higher prices reported with growers holding for higher prices.

Green Split Peas: No change.

Lentils: Unchanged.

Large Limas: Prices are steady and are expected to maintain current levels.

Light Red Kidneys: Slightly higher values reported with a few quality issues surfacing in the Midwest.

Navy Beans: Unchanged.

Pink Beans: High values continue to be the norm with no pricing relief expected.

Pintos: Mexican buyers have been very active and are purchasing as much product as they can get to ship within the next 90 days. As predicted, prices have risen to reflect the increased demand. Growers continue to hold for higher prices and with nine months left to go in the marketing year and no carryover, they hold the cards.

Small Reds: No change.

Yellow Popcorn: Values continue to increase as the full extent of decreased production is reported.

Long Grain Rice: Market continues to soften slightly as no unexpected export sales have materialized. Although the US crop is at least 25% down from the previous year, the world production is one of the highest on record. Processors are very concerned that unless the values to producers stabilize or increase, the US production for the 2012 crop could be down even more this coming season.

Medium Grain Rice: Prices remain relatively stable. As with the long grain crop, there has been no unexpected export activity.