CHOPPED SALAD

Dress the salad with the dressing provided.  Place croutons, pickled red onions, beans randomly on the salad.  

SAVORY FLAN 

Take flan out of the fridge about 15 minutes before reheating to bring it to room temperature. Do not open the vacuum sealed bag.

REHEATING WITH OVEN 

Preheat oven to 350F.  Open vacuum sealed bag.  Place the flan in the preheated oven for 8 mins or until warm.  

DUNGENESS CRAB

Bring a pot of water to a full boil.  Place and submerge the sealed bag of crab in the pot, turn down the flame and let the water simmer for 3 minutes.  Carefully pick up the bag with tongs. 

ROASTED CAULIFLOWER

Bring a pot of water to a full boil.  Place and submerge the sealed bag of cauliflower in the pot, turn down the flame and let the water simmer for 3 minutes.  Carefully pick up the bag with tongs.

CHEESE FONDUE

Bring a pot of water to a full boil.  Place and submerge the sealed bag of cheese sauce in the pot, turn down the flame and let the water simmer for 2 minutes.  Carefully pick up the bag with tongs.

TO PLATE

Let the flan cool slightly, unmold and place the flan in the middle of an appetizer plate.  Place the crab meat on top of the flan and put the cauliflower randomly on the plate.  Drizzle the cheese fondue around the plate.  

ANGUS BEEF SHORT RIBS 

BRAISED SHORT RIBS

Bring a pot of water to a full boil.  Place and submerge the sealed bag of short ribs in the pot, turn down the flame and let the water simmer for 6 minutes.  Carefully pick up the bag with tongs.  Reserve the jus.  Cut open the bag and serve.

POMME PUREE

Bring a pot of water to a full boil.  Place and submerge the sealed bag of mashed potato in the pot, turn down the flame and let the water simmer for 5 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

ROASTED BROCCOLI DI CICCIO & ROOT VEGETABLES

Bring a pot of water to a full boil.  Place and submerge the sealed bag of broccoli and root vegetables in the pot, turn down the flame and let the water simmer for 4 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

TO PLATE

Place the mashed potato in the middle of a shallow bowl, place the short ribs in the middle and put the broccoli di ciccio & root vegetables randomly on the plate.  Drizzle the reserved jus around the plate.  

BOUILLABAISSE 

ASSORTED SEAFOOD & POTATOES

Bring a pot of water to a full boil.  Place and submerge the sealed bag of seafood and potatoes in the pot, turn down the flame and let the water simmer for 5 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

BOUILLABAISSE SOUP BASE

Bring the soup base to a full boil.  Add a splash of water if the soup is too thick.  Taste and adjust to desired consistency.    

TO PLATE

Place the seafood and potatoes in the middle of a shallow soup bowl.  Ladle the hot soup over the seafood and potato.  Place fennel fronds randomly on the plate.  

PANNA COTTA WITH WINTER CITRUS

TO PLATE

Unmold the panna cotta and place it in the middle of a dessert place.  Spoon the winter citrus over the panna cotta.  

POACHED LOBSTER TAIL

Bring a pot of water to a full boil.  Place and submerge the sealed bag of lobster tail, turn down the flame and let the water simmer for 5 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

TO PLATE

Place the tarragon aioli in the middle of a plate; place the lobster tail on top of the aioli; mount the fennel/apple salad on top.    

MACARONI & CHEESE

 

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of mac & cheese in the pot, turn down the flame and let the water simmer for 8 minutes.  Carefully pick up the bag with tongs.  Cut open the bag on the top and serve.

ALTERNATIVE METHOD

Pre-heat oven to 500F, place mac & cheese in oven safe bowl for 6 mins; check and see whether the top has turned charred.  

TO PLATE

In a shallow bowl; place the hot mac & cheese in the center of the bowl.