There's a Chef in Your Freezer: Table of Contents

Richard Azzolini, Chef Extraordinaire Chef services & Cooking Classes, 2020 San Francisco and the greater Bay Area featuring local produce, fish, shellfish, and meats with a strong preference for organic & sustainably produced ingredients...
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Chef Services • In-home cooking • Dinner Parties & Cocktail Parties • Sample Menus for 2020 Cooking classes 2020 Richard Azzolini's biography *There's a Chef in Your Freezer* • Find out about the cookbook • Read the cookbook • Order a copy from Amazon Read the Blog Contact us	There's a Chef in Your Freezer: Table of Contents Introduction Part 1: BUILDING BLOCKS Tomatoes Concasse Tomatoes and Tomato Nectar Beefsteak Tomatoes--concasse Preparing tomato nectar Oven Roasted Tomatoes and Tomato Purée Oven Roasted Plum Tomatoes Plum tomato purée Oven-dried plum tomatoes Oven-roasted Beefsteak Tomatoes Garlic Preparing Garlic by Oven-Roasting Whole-head roasting method Individual Cloves roasting method Storing the Prepared Garlic Onions and Shallots Basic Sautéed Onions and Caramelized Onions Caramelized Onions Shallots Leeks Slow-Cooked Leeks Building Block Peppers Roasted Peppers Building Block Mushrooms Cleaning and preparing mushrooms Cooking mushrooms Duxelle of mushrooms Porcini mushroom essence Other Vegetables Potatoes Potato Puree Pumpkins and Winter Squash Microwaved or Steamed Squash or Pumpkin Roasted Squash or Pumpkin Purée Green Vegetables Blanch and Refresh Preparation Eggplant Roasted Eggplant Purée Beans Herb and Aromatic Vegetable Bath for Beans Beans: Herb and Aromatic Vegetable-Infused Bath Preparation Lentils Stocks Vegetable Stock Chicken Stock Beef Stock Canned Chicken, Beef, or Vegetable Stock Marinades, Infused Oils, and Infused Vinegars Marinades Basic marinade Variations Herb-Infused Oils Basil oil Thyme Oil Rosemary Oil Thyme, Rosemary, Garlic, and Bay Leaf Oil Herb Infused Vinegars Basil Vinegar Chervil or Tarragon Vinegar Bouquet Garni Vinegar Herbs de Provence Vinegar Sherry Wine Vinegar with Garlic, Thyme, and Bay Leaf The importance of fresh herbs Packaging the building blocks Part 2: The Recipes Sauces Tomato Sauce Basic tomato sauce Variations Putanesca Tomato Sauce Pepper sauce Basic purée of pepper sauce Variations Rough Pepper Sauce Pesto Sauce Garlic Sauce Variations Salads, Dips, and Dressings Bean Salads Bean Salad purées Humous Lentil Salad Baba Ganoush Melitzano salata Roasted Pepper Salad Roasted Pepper purées Skordaliais Caramelized Onion Spread Salad Dressings Basic vinaigrette Red, white, sherry wine, or balsamic vinaigrette Variations Soups Tomato soups Basic Tomato Soup Variations Garlic Soups Basic Garlic Soup Variations Garlic with Leek or Onion Soup Garlic-Potato Soup Garlic-Lemon Soup Garlic with Greens Soup Garlic with Green Herbs Soup Leek Soups Leek and Potato Soup Leek and Roasted Pepper Soup Leek and Bean Squash & Pumpkin soups Variations Purée of Green Vegetable Soups Onion Soups Classic French onion with beef stock Onion Soup with Apples Cream of Onion Soup Mushroom Soup Mushrooms in broth Cream of Mushroom Soup Herb Roasted Vegetables Polenta Basic Polenta Serving possibilities Polenta with roasted pepper or tomato Three Onion Polenta Polenta with Gorgonzola Cheese, walnuts, and caramelized onion Polenta with mozzarella cheese, pine nuts, and basil puree Mushroom Polenta Polenta Surprise Risotto Mushroom risotto Risotto with roasted pepper and smoked mozzarella cheese Tomato Orange Basil Risotto Leek and Shrimp Risotto Pizza and Bruschetta Cornmeal or polenta dough Kneading the dough Letting the dough rise Shaping the dough Baking the pizza Pizza Toppings Bruschetta Savory Custard Tarts and Flans Butter crust, a.k.a. pâte brisée Basic custard filling Infusing milk Roasted Garlic and Fontina d'Acosta Filling Tomato Parmesan Filling Leek and Gorgonzola Filling Pepper and Smoked Mozzarella Filling Mushroom Shallot/Onion Filling Caramelized Onion Tart Shellfish and Fish Dishes Sautéed shrimp and scallops Shrimp with Garlic Sauce Fish Filets Fish Filet Sauté Salmon Salmon with Rosemary/Thyme Marinade, finished with Balsamic Vinegar and Caramelized Onions Grilled Fish Grilled Fish Filets Chicken Sauté of Chicken Breast or Thigh Variations Whole Chicken (French Roasted Chicken, Cornish Hen, or Poussin) Poached Chicken Stuffed Rolled Breast Pan Sauté Roulade Oven-Roasted Roulade Roulade filling Chicken Mousse Variations Sauces for chicken mousse Chicken demi-glace sauce with onions and garlic Veal, Beef, Lamb, and Pork Sautéed Veal, Pork, Lamb Chops, and Beef Steak Pan sautéed Veal, Pork, Lamb, or Beef Veal and Pork Scallops additions Tart Shells, Dessert Building Blocks, and Desserts Tart Shells Pâte Brisée Sweet Tart Dough Frangipane Basic Frangipane Fig Jewels in Hazelnut Frangipane "Stained Glass" Tart Pears Vesuvius with Pistachio Almond "Lava" Apples in Maple Walnut Chemises Fruit Glazes Apricot Glaze Apricot / Passion Fruit Glaze Passion Fruit Glaze Raspberry or red current glaze Orange or lemon glaze Simple Sponge Cake Simple Sugar Syrup Whipped Cream Ice Cream or Sorbet Cake Fresh Fruit Sauces Fresh Raspberry or Blackberry Sauce Fresh Apricot, Peach, or Mango Sauce Fruit Slush Frozen fruit puree Caramel, Caramel Chocolate, and Chocolate Sauces Caramel sauce Chocolate Caramel Sauce Chocolate Sauce Read the Introduction to There's a Chef in Your Freezer
For more information, contact Chef Azzolini at (415) 680 6204. or email [email protected] . Please feel free to contact me with any questions you may have about my chef services or cooking classes.

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