DELICIOUS AS SIDE DISH OR ENTREE

Cheesemonger's Mac and Cheese

Bon Appétit  | September 2007  Kate and Matt Jennings La Laiterie at Farmstead

Ingredients

1 1/2 cups coarsely grated Gruyère cheese

1 1/2 cups coarsely grated sharp cheddar cheese (about 6 ounces)

1 1/2 cups diced rindless Brie (cut from 1-pound wedge)

5 tablespoons butter, divided

1/4 cup all purpose flour

2 teaspoons chopped fresh thyme leaves

3/4 teaspoon (scant) nutmeg

4 cups whole milk

1 3/4 cups fresh breadcrumbs made from crustless French bread

1 pound penne pasta

8 teaspoons whipping cream (if making 1 day ahead)

Preparation

Mix all cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add breadcrumbs; toss. Stir until golden, about 2 minutes. Transfer to plate.

Preheat oven to 375°F. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among eight 1 1/4-cup custard cups. Sprinkle with 1 cup cheese. Place cups on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 teaspoon cream. Cover with foil; bake 15 minutes. Uncover. Sprinkle partially baked chilled or just assembled cups with breadcrumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

SIDE DISH WITH AN ASIAN FLAIR

                                                    

Kimchi Pancakes

These savory pancakes are flavored with ground pork and chopped kimchi. This recipe makes about 25 small pancakes; you can also cook large ones that fit the bottom of the skillet and slice them into wedges.

                                                           

1/4 lb. ground pork
2 cups chopped Cabbage Kimchi
1 cup flour
1/2 cup rice flour
6 scallions, finely chopped
1 egg, lightly beaten
10 ½  tbsp. canola oil
Kosher salt, to taste1. Combine ground pork, kimchi, flour, rice flour, scallions, egg, and 1 cup ice-cold water in a bowl; whisk to combine. Set aside to let rest for 10 minutes.

2. Working in 7 batches, heat 1 1/2 tbsp. oil in a 12" nonstick skillet over medium-high heat; scoop four 2-tbsp. portions batter into skillet; flatten each portion with the back of a spoon. Cook until edges crisp, about 2 minutes. Flip pancakes; cook until set, about 2 minutes. Transfer pancakes to paper towels and wipe out skillet after each batch. Serve sprinkled with salt.

SERVES 4 – 6

This article was first published in Saveur in Issue #124

SUNDAY'S SCREAM FOR GOOD PANCAKES

Robie's Buttermilk Flapjacks

                                                             Photo: André Baranowski

SERVES 4

The terms pancake and flapjack are used interchangeably; the "flap" in the name refers to the sound the cake makes when it lands in the skillet once it's flipped. This recipe comes from Frank Elliott, the cook at Robie's Country Store & Deli. To achieve the flapjacks' signature crisp and browned edges, he cooks them one at a time in a hot, buttered nonstick skillet.

2 cups flour
2 tbsp. granulated sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. fine salt
2 cups buttermilk
4 tbsp. melted butter
1 tsp. vanilla extract
2 beaten eggs

1. Put flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine; set aside.

2. Whisk together buttermilk, butter, vanilla, and eggs in a medium bowl. Pour the buttermilk mixture into the flour mixture and whisk together until just combined to make a thick batter. (For tenderer flapjacks, don't overmix the batter.)

3. Heat an 8" nonstick skillet over medium heat. Add 1 tbsp. butter and heat until the butter's foam subsides. Ladle in about 1⁄2 cup of the batter. Cook the flapjack, turning once, until deep golden brown on both sides, about 5 minutes total. Transfer to a large plate; keep warm. Repeat process with additional butter and remaining batter to make 8 flapjacks in all. Serve hot, topped with butter and maple syrup and a dusting of confectioners' sugar.

This article was first published in Saveur in Issue #108

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

BUBBLY AND DELICIOUS - AND GLUTEN FREE

THANK YOU VIOLET ROBERTS, U.S. FOODSERVICE PADUCAH

CHECK OUT

http://www.thegirlwhocooks.com/

for easy to follow Gluten Free Ideas and Recipes

Pulled Pork Enchiladas

Filling Ingredients:

4 cups pulled pork

1 cup spanish rice

1/2 cup cheese

1/2 cup sour cream

1 tablespoon hot sauce

Directions:

Combine all ingredients well and spoon about 1/4 cup into small corn tortillas

Enchilada Sauce:

1 teaspoon minced onion
½ teaspoon oregano
1 tablespoon chili powder
½ teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon garlic salt

1/2 teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 8 ounce can tomato sauce
1 ½ cups water

Directions:

Combine all ingredients in a small sauce pan and let simmer for 20 minutes

Assembly Directions:

Preheat oven to 350

Warm corn tortillas a few at a time for 10 seconds between paper towels, put about 1/4 cup of the filling into each shell wrap tightly and lay in a greased baking dish.

Pour enchilada sauce over shells and sprinkle with 1 cup cheese, bake for 20-25 minutes until bubbly.

OK. IT'S THE FIRST DOG PICTURE ON FOODSIGHT CHEF,

BUT HE WAS SO CUTE, I COULDN'T RESIST.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

THIS IS WHAT ITS ALL ABOUT - JUST GOOD FOOD

The year was 1931. Edgar Black, Jr., six years old and barefoot, rode his favorite horse "Bess" from Delhi, Texas to Lockhart, Texas. The Black family, on horseback and by wagon, drove their cattle and moved the family and their belongings from the hills of eastern Caldwell County to Lockhart. Edgar Black, Sr., born in 1898, took the family cattle and started the Barbecue Legend that is now, 80 years later, "Black's Barbecue."

Edgar, Sr. went on to develop Black's Barbecue and served as Judge of Caldwell County. Edgar, Jr., served his country in World War II in the Navy and graduated from Texas A&M (Class of 1947), as a distinguished student. He married Norma Jean Nolte and for over 60 years of his life has served six generations of customers the best barbecue and homemade family recipe sausage in the United States.

Edgar Black, Jr. and Norma Jean are without a doubt the Texas King and Queen of Texas Barbecue. Edgar, Jr. was the first barbecue proprietor in the United States to exclusively use the brisket cut of beef. The others soon copied Black's. No family in Texas has continuously owned and operated a major barbecue business longer than the Black's. Other barbecue joints in Texas have been bought and sold to other owners but the Black's own Black's Barbecue and will always own it.

Today, Black's Barbecue is Texas' oldest and best major barbecue restaurant continuously owned and operated by the same family. Four generations of Black's have made this possible with all generations currently involved in the operations of the restaurant. Unlike some other barbecue family businesses, we take pride in being a loving and close family. Edgar and Norma Jean have been married for over 60 years. Both of their sons, Kent (an attorney; Southern Methodist University - Class of 1974) and Terry (a CPA/CFP; University of Texas - Class of 1977), have been married for over 25 years and have provided their parents with six grand children.

Black's Barbecue was selected by United States President Lyndon Baines Johnson to represent Texas barbecue at the Smithsonian Institute in Washington, D.C. Black's Barbecue has been recognized by both the Texas Senate and Texas House of Representatives for their part in Texas History. The New York Times, Southern Living, Texas Monthly, Bon Appetit, Gourmet, The Food Network, Money Magazine, The Travel Channel and many others have all written about the Texas Legend - Black's Barbecue. Thank you for visiting Black's Barbecue and y'all come back soon!

Sincerely,
The Black Family

 

Beef Brisket, Pork Ribs/Loin, Beef Ribs, Turkey

$10.98 per pound

Barbecue Chicken

Whole - $8.95
Half - $4.75
Quarter - $3.50

Sandwiches

Sliced Beef - $3.89
Double Beef - $5.39
Pork Loin/Turkey - $3.89
Chopped Beef - $3.89
Sausage - $3.89

Sandwich Combos

Any single meat sandwich - $5.95
Double meat sandwich - plus $1.50

The combo includes the sandwich, a bag of chips and a regular size soft drink. You may substitute a side order for the chips for an additional 50 cents.

Edgar Black's Homemade Sausage

$2.19 Per Ring (Hot)

$1.99 Per Ring (Cold)
$1.85 Per Ring (Cold) (20+)

We also offer Jalapeno/Cheddar and Garlic sausage.

Salad and Vegetables

$1.49 Per 5 oz. Serving
Pint - $3.75
Quart - $6.50

Potato Salad * Macaroni Salad * Cole Slaw * Pinto Beans
Green Beans * Black-Eyed Peas * Mashed Potatoes
Mexican Rice * Sweet Creamed Corn * Sweet Potato

Desserts

Apple * Pecan * Blueberry Pie
$1.99 - Slice
$12.99 - Whole Pie

Peach/Blackberry/Cherry Cobbler
$1.99 - Serving
$5.49 - Pint Cobbler
$9.99 - Quart Cobbler
$19.95 - Whole Cobbler

Scoop of Blue Bell Ice Cream - $1.00
Puddings - Banana & Chocolate - $1.79

Family Pack (Feeds 4)

One pound of your choice of meat -OR- five rings of sausage -OR- 1 1/2 Chickens PLUS 3 pints of sides, sliced pickles, onions, bread and barbecue sauce. - $19.75

Football Fantasy Pack (Feeds 12-16)

Four pounds of brisket, 12 rings of sausage, 3 quarts of beans, 3 quarts of potato salad, 1 loaf of bread, 1 pint of picks, 1 pint of onions, and 1 quart of barbecue sauce. - $99.95

Miscellaneous Items

Corn Bread * Fresh Baked Yeast Rolls
$0.35 Cents

Pickles Spears * Cheddar Cheese Packets * Deviled Eggs * Boiled Eggs
$0.50 Cents

We have various fountain and bottled drinks, sweet tea and beer.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

THERE ARE NO MORE RULES - JUST GO FOR IT!!!

Malibu Bleu…burger blackened and topped with bleu cheese…8.88
GTO…grilled chicken topped with sautéed mushrooms, onions, and swiss…9.35
Gabby’s D’ Lorean…burger with nutella, caramelized onions and peppered bacon…9.35
Bev’s Benz…grilled chicken, fried mozzarella sticks and marinara sauce on garlic bread…9.35
Erica’s El Dorado…burger with bleu cheese crumbles, grilled onions and peppered bacon…9.12
Hamborghini…burger topped with fried genoa salami, provolone cheese and our pesto mayo…9.12
Hog…fried chicken with smoked ham, swiss, peppered bacon and garlicky mustardy mayo…8.18
Sara’s Super Sport…burger with peanut butter, peppered bacon, red onion and lettuce…8.88
“J” ‘s Challenger…buffalo chicken, fried mozz, swiss, bacon, lettuce, tomato, onion, pickles…9.35
Alec’s Hot Rod...spicy buffalo fried chicken with a fried onion and bleu dressing on the side…7.94
Mike’s Speed Racer…burger with spinach, mushrooms, jalapeno jack, bacon and a fried egg…9.35
Beth’s Ferrari…chicken w/ fresh mozz, roasted peppers, basil, olive oil and balsamic glaze…9.35
Steve’s “Respect” mobile…burger, pulled pork, cheddar, jerk bbq sauce and a side of ranch…9.35
Gran Torino…our turkey burger topped w/ cheddar, sautéed onions and spicy jerk bbq sauce…8.41

Customized Sedanwiches…
served with seasoned tater tots (sub sweets for just 1.87)

Humvee…grilled mahi mahi, lettuce, salsa and pepper jack cheese in a whole-wheat wrap…8.88
Z-28…roasted turkey, honey baked ham, sweet potato fries and cranberry sauce on ciabatta…7.94
Charger…roasted turkey, lettuce, tomato and peppercorn bacon with pesto mayo on ciabatta…7.48
Mel’s Car…provolone, peppered bacon and tater tots smashed all together in garlic bread …6.77
Stingray…blackened mahi mahi, fresh spinach, tomato and our garlicky mustardy mayo…8.88
Becky’s General Lee...pulled pork, Carolina bbq sauce, cheddar and fried pickles on a kaiser…8.41
Felix’s Porschebello…marinated mushrooms, spinach, mozzarella, roasted pepper, grilled onions…7.48
Limo Wrap…roasted turkey, spinach, swiss, peppered bacon and our garlicky mustardy mayo…7.94

 

ADAM’S 18 WHEELER…
(named for Adam on “MAN VS. FOOD”…COME AND GET IT TOUGH GUY!)
9 BURGERS, 9 HOMEMADE ONION RINGS, 18 SLICES OF CHEESE AND 2 WHOLE PICKLES …39.25

THE HEARSE…a VERY VERY spicy burger
(hint…jalapenos, habaneros, scotch bonnets, chipotles, jalapeno jack cheese)...9.35
HOWARD’S BIG MACK TRUCK…
a double cheddar burger with fried onions and pickles…9.81

SAM’S SPARE TIRE…
a cheddar burger with fried onions and pickles on our spinach salad…9.35

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

PRODUCE UPDATE

Be your customers produce expert.

Let them know how the market conditions
 look now and for the next few weeks.

You are the answer.  

ICEBERG LETTUCE:

Well, the wheels fell off this thing over the weekend, as the market fell like a rock! Supplies are stronger out of Yuma, and Huron has begun production, and demand is light. The quality has picked up considerably compared to past weeks. The weights and quality will vary amongst the different shippers. Yuma production has weights ranging from 45 to 47 pounds. Discoloration, and some blister have been seen upon arrivals, however the frequency is much less, in comparison to past weeks. We will spend about another 30 days in Huron and then we will be back to Salinas.

  ROMAINE & LEAF:  

The romaine market too has tumbled. Many suppliers are looking to move on this commodity and deals are being offered for volume orders. Yields are better and demand is off. Blister and epidermal peel is still an issue but not nearly the problem as in past weeks. Romaine Hearts have better availability and the market has come down dramatically on this commodity. Green and red leaf has come off as well. Huron has begun production and supplies look to increase next week.

 CARROTS:

California carrots supplies are very tight. Cool weather slowed growth early on. Shippers have moved into the Imperial Valley to raid the fields for jumbo carrots, but it is still to early to be effective. Expect high prices and pro rates to continue. We could see this shortage go into June. Georgia does have some supplies but markets are firm there also. Mexico / Texas carrots are available.

 Strawberries: 

California market is rising. Some parts of California received up to 5 inches of rain over the weekend. This took what was a stable market on Friday and turned in to a free for all by Monday morning. Expect to see the typical damages associated with rains present for the next few days.  Mexico supplies are almost done for the season and quality of the fruit that is crossing is just fair at best. It is time to get out of this area. Florida supplies have peaked and will be slowly winding down for the season. Quality is fair out of this area. Market has firmed slightly.

 POTATOES: 

Grower and shippers will continue to balance supplies with demand; look for pricing to be higher than normal through summer.  Despite the prices, potatoes will continue to be promotable throughout the season. Idaho prices continue to strengthen for No. 2 potatoes and smaller cartons (80- through 120-count).  All other carton prices are steady, and bale prices are stabilizing.  Large cartons remain limited, and packaging facilities are packing Russet Burbank potatoes. A wet spring has currently delayed early potato planting in Western Idaho.  The Wisconsin russet potato market is steady and experiencing some temporary downward pressure via consumer packs.

  ASPARAGUS:

This market is softer on all sizing. The best availability is coming on extra large and jumbos. Mexican supplies are better and California production is getting stronger out of the Bakersfield region. Peruvian product is moderate in availability on standard and large sizes. The jumbo and extra large sizing is on the light side as well.

  AVOCADOS:

California Fruit:

The California crop has started packing light numbers of their new crop. This year’s crop will be about 50% lighter than last year’s crop, start later and be a shorter harvest season this year. The new crop harvest should start ramping up in March.

Mexican Fruit

Avocado supplies crossing are lighter. Mexico has already packed over 60% of their crop, and is curtailing their harvest in an attempt to spread supplies out through the spring.

Chilean Fruit:  

Chile is almost done, and has little fruit left to bring to market. We do not expect them to be a factor in the markets.

CUCUMBERS:

Western Cucumber:

Nogales is starting to see the first of  very light supplies coming out of Mexico. Baja has begun their spring acreage and will increase weekly. Mainland Mexico will start replanted crop the first week of April.

Eastern Cucumbers:

With the majority of Florida’s cucumbers coming out of Mexico this time of year, the cucumber market remains strong. Heavy demand, scarce supply and weather related quality issues will make this a tough commodity for awhile. Prices continue to go up and quality remains marginal, at best. Florida should be back into domestics by the first part of April.

PEPPERS:                                                                                                        

Western Bells:

Green bells out of Mexico have increased production even though they are into the tail end of their crop. There will be a few small Mexican growers starting their spring crop in early April. California’s Desert crop will start around the mid April. Colored bells are starting to lighten in production as some growers are finishing for the season and the effects of the bloom drop caused by the freeze. We expect supplies to lighten through April.

Eastern Bells:

The pepper market has loosened up considerably as supplies and quality improve. As Florida begins to transition northward in the coming weeks, the market should stay steady. Excellent weather throughout all the growing regions means continued good quality.

TOMATOES:

Eastern:

The market continues to be high from the past freeze in Florida coinciding with the freeze in Mexico. While the quality is considerably better than the Mexican fruit, it is not close to the quality we come to expect from the Florida product. Weather, however, has been very cooperative and we should start to see improvement in the quality and supplies as well over the next few weeks. This deal will ramp up come first of April and reach its peak around the middle of April. Look for a steady market on rounds for the next couple of weeks and then it should begin to drop off.

Western:

We can expect high markets and poor quality crossing from Mexico for the next 2-3 weeks. Most of the fruit has greatly reduced shelf life due to the fruit coming off stressed or dying plants. Fruit is only holding up for 3-4 days then starts popping. Eastern fruit will now be the focus of the tomato world, as Nogales product has become barely.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

LUNCH MENU IDEAS - ZYLO STEAKHOUSE

PANINI

hot-pressed ciabatta sandwiches ~ mixed greens or french fries

SOUP, SALAD & ½ SANDWICH $14

zuppa del giorno, mixed greens or zylo caesar and our 1/2 sandwich special of the day.

MOZZARELLA $10 tomato, fire-roasted peppers, basil pine nut pesto

WILD MUSHROOM $11 wild mushroom, tallegio cheese, white truffle oil, chilies

RAPINI $10 broccoli rabe, garlic confit, chilies, fontina cheese

ITALIAN TUNA $13 imported Italian tuna, olives, capers, roasted peppers, tomatoes, red onion, basil

CHICKEN $12 seared chicken, roasted tomato confit mozzarella cheese

PROSCIUTTO $13 prosciutto de parma, black olive tapenade, mozzarella cheese

MORTADELLA $12 goat cheese, roasted peppers, 25 year aceto balsamico

PORK ARISTA $12 caramelized-smoked onions, swiss cheese, kosher pickle, lemon aioli

NAPOLITA $12 spicy pork sausage, braised fennel, hot cherry pepper aioli, parsley

ANTIPASTI

ZUPPA DEL GIORNO $9 chef’s daily selection

PASTA FAJIOLI $7 tomato broth, cannellini beans, ditali pasta, garlic

ZYLO SALAD $8 assorted baby greens, pickled vegetables, red wine vinaigrette

CAESAR SALAD $9 garlic croutons & shaved parmesan cheese

CALAMARI FRITTI $13 hot cherry peppers aioli, watercress, red onion

PIZZA RUSTICA

MOZZARELLA PIZZA $11 mozzarella, vine-ripened plum tomatoes, fresh-picked basil leaves

MUSHROOM PIZZA $14 robiola fonduta, mixed wild mushrooms, truffle oil, chives

PROSCIUTTO PIZZA $13 prosciutto, red onion marmalatta, shaved fontina cheese, baby arugula

PIZZA DEL GIORNO $12 chef’s daily selection

PASTA

SPAGHETTI POMODORO $14 heirloom tomatoes, parmesan reggiano, basil

LINGUINE CLAMS $19 little neck clams, cockles, garlic, white wine

ORECCHIETTE $17 spicy lamb sausage, broccoli rabe

ENTREE

INSALATA DI TONNO $22 seared ahi tuna, tomato, potato, olive, haricots verts, black truffle vinaigrette

BRANZINO $27 wilted arugula salad, heirloom cherry tomatoes, tapenade

ZYLO MARKET CHICKEN SALAD $15 seasonal grilled vegetables, mixed baby lettuces, candied walnuts, herbed-grilled chicken breast, pesto vinaigrette

ROASTED CHICKEN $23 grilled with lemon, rosemary, baby fennel, lemon brodo, chicken liver spiedini

STEAK COBB SALAD $18 pancetta, gorgonzola, arugula & radicchio, avocado, egg, tomato, skirt steak, red wine vinaigrette

SKIRT STEAK $24 porcini rubbed, herb-infused extra virgin olive oil, house-cut fries

BBQ SHORT RIB $18 glazed tender short ribs, creamy coleslaw, served on brioche

GRILLED BURGER $12 crispy pancetta, caramelized onions, cheddar, served on brioche

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

CARROT CAKE WITH A TWIST AND A BACKFLIP

Pan-Fried Carrot Cake: Pineapple, Walnuts, and Cream Cheese Ice Cream

Pastry Chef Hillary Blanchard-Rikower of onesixtyblue - Chicago, IL
Adapted by StarChefs.com

Yield: 8 to 12 Servings

INGREDIENTS

Cream Cheese Ice Cream:
900 grams milk
180 grams nonfat milk solids
300 grams granulated sugar
100 grams glucose
1 teaspoon salt
1.35 kilograms cream cheese

Carrot Cake:
8 ounces finely shredded carrots
2 large eggs
3 ounces grapeseed oil
1 teaspoon grated fresh ginger
Zest of 1 orange
7 ounces superfine sugar
4½ ounces cake flour
2 tablespoons cinnamon
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
Butter

Carrot Cardamom Purée:
32 ounces roughly chopped carrots
16 ounces simple syrup
20 cardamom seeds, crushed

To Assemble and Serve:
Walnuts
Pineapple, diced

METHOD

For the Cream Cheese Ice Cream:
Heat the milk to lukewarm and add the milk solids, sugar, glucose, and salt. Cook the mixture to 65ºC. Blend in the cream cheese using hand blender. Strain the ice cream base and cool it over an ice bath. Spin the ice cream and freeze it.

For the Carrot Cake:
Preheat the oven to 325ºF. Combine the carrots, eggs, grapeseed oil, grated ginger, and orange zest in a bowl and whisk to combine. Sift the sugar, flour, cinnamon, salt, baking powder, and baking soda into a separate bowl and gently combine until well mixed. Let the batter sit for 10 minutes. Bake the carrot cakes for 25 minutes, rotating the pans halfway through the baking time. Bake them until they're golden and a toothpick comes out clean. Cool the cake in the freezer and cut into desired shapes. Heat the butter in nonstick frying pan on medium heat and fry all 4 sides until the cake is go lden. Let it cool.

For the Carrot Cardamom Purée:
Cook the carrots in water until they become very tender. Strain and mash the carrots. Heat the simple syrup to a boil with the cardamom and let steep for 1 hour. Strain the syrup. Using a Vitamix, blend the cooked carrots with the cardamom syrup until a smooth purée forms.

To Assemble and Serve:
Spoon some of the Carrot Cardamom Purée onto the plate. Plate the Carrot Cake, and top it with walnuts and pineapple. Scatter some walnut pieces around the plate. Plate a quenelle of the Cream Cheese Ice Cream.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc