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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cups | chicken stock, low salt | 1 | head, medium (5-6" dia) | Cauliflower | 4 | fliud ounces | Milk, canned, evaporated, without added vitamin A | 0.5 | cups | unsalted butter, cold | 0.33 | teaspoons | salt | 0.33 | teaspoons | black pepper | 0.5 | cups, diced | celery | 1 | cup, chopped | Carrots, raw | 1 | cup, chopped | Onion, chopped | 0.5 | cups | Leeks - white & pale green parts | 1 | tablespoon | garlic minced | 1 1/3 | tablespoons | olive oil, extra virgin | 4 | pounds | Beef, ground, 80% lean meat / 20% fat | 5 1/3 | fliud ounces | red wine | 2 | tablespoons | sage | 2 | tablespoons | thyme, dry, ground | 2 | tablespoons | parsley flakes | 1 1/3 | tablespoons | Cornstarch | 4 | ounces | Cheese, parmesan, grated |
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Steps
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Sequence
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Step
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| | 1 | 1. Cook potatoes adn chicken stock. Bring to a boil. Simmer until cauliflower are tender. Drain.
2. Add evaporated milk, butter, salt and pepper. Puree cauliflower until well-blended. CCP -- Hold hot (140 degrees F. or above) for use.
3. Saute celery, carrot, leeks, onion, and garlic in oil until vegetables are tender.
4. Add ground beef. CCP--Continue cooking until beef is thoroughly browned, no pink and minimum internal temperature is 155 degrees F. (for 15 seconds). Remove meat mixture from pan. CCP - Hold hot (140 degrees F. or above) for use.
5. Deglaze pan with red wine. Add sage, thyme and parsley. Reduce liquid by half.
6. Combine cornstarch adn water. Stir to dissolve. Stir stock mixture. Add meat mixture. Stir to combine. Place about 3 1/4 lb in each half steamtable pan. Top with 2 3/4 lb pureed cauliflower, about 3/4" thick.
7. Sprinkle each pan with 1 Tbsp Parmesan cheese. CCP -- Bake in 400 degree F. standard (350 degree F. convection) oven for 15 to 20 minutes or until minimum internal temperature is 165 degrees F. (for 15 seconds). CCP--Hold hot (140 degrees F. or above) for service or cool quickly (per HACCP) to internal temperature of 40 degrees F. or below.
*Shelf Life: Use within 24 to 48 hours. CCP --Reheat quickly (per HACCP) to internal temperature of 165 degrees F. (for 15 seconds). |
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