Roasted Red Pepper Gazpacho
Makes 2½ gallons (9.5 liters) or 50 portions
White bread, dry, crust removed
1 lb 4 oz
570 g
Tomato juice
3 pt
1.4 l
Tomatoes, peeled, seeded
4 lb
1.8 kg
Cucumbers, peeled, seeded
2½ lb
1.15 kg
Green peppers, roasted, peeled
1 lb 4 oz
570 g
Red peppers, roasted, peeled
1 lb 4 oz
570 g
Red onions, sliced
2 lb
900 g
Garlic cloves, mashed
8 each
8 each
Tomato purée
4 oz
115 g
Extra-virgin olive oil
¼ cup
60 ml
Red wine vinegar
¾ cup
180 ml
Limes, juiced
6 each
6 each
Kosher salt, or as needed
4 tsp
20 ml
Cracked black pepper, or as needed
4 tsp
20 ml
Cucumbers, short julienne
2 each
2 each
Celery Seed Croutons (page 180)
1 tbsp
15 ml
Safron AÏoli (page 177)
5 tbsp
75 mL
Garnish
1. Soak the bread in the tomato juice for 30 minutes.
2. Grind the tomatoes, cucumbers, peppers, and onions through a grinder with a coarse
die directly into a bowl set over ice.
3. In a blender, purée the soaked bread, garlic, and any tomato juice that has not
been absorbed by the bread. Fold the mixture into the ground vegetables. Add the
tomato purée, oil, vinegar, lime juice, salt, and pepper. Taste the soup and adjust
seasoning.
4. Place in a clean stainless-steel bowl and refrigerate overnight. Taste the soup and
adjust seasoning the next day if necessary.
5. Serve the soup in chilled bowls or cups, garnished with julienned cucumbers and
croutons.
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Modern Batch Cookery
Recipes for Stocks, Soups, Sauces, and Basic Flavorings
113
Lacquer-Roasted Pork Ribs (Kao Paigu)
Makes 50 portions
Dark soy sauce
7½ fl oz
220 ml
Sherry
7½ fl oz
220 ml
Pork sparerib racks, St. Louis–style
(about 3 lb/1.3 kg each), trimmed
25 each
25 each
Hoisin sauce
2½ pt
1.2 l
Black bean sauce
30 fl oz
890 ml
Ketchup
3¾ pt
1.75 l
Chinese rice wine (Shaoxing)
1¼ cups
300 ml
Sesame oil
5 fl oz
150 ml
Garlic, minced
1½ oz
45 g
Ginger, minced
1 oz
30 g
Ground white pepper
5 tsp
25 ml
Green onions, thinly sliced
2½ oz
70 g
Kosher salt
1½ oz
45 g
Sugar
1 lb 2 oz
510 g
Honey
1¼ pt
590 ml
Sesame oil
5 tbsp
75 ml
Marinade
1.
2.
1. Brush the marinade onto the ribs and
massage it into the meat.
2. During the last 20 minutes of roasting,
brush the ribs with the prepared lacquer
mixture.
3. Cut the racks in half or into individual
ribs before serving.
Lacquer Coating
1. Combine the soy sauce and sherry and brush the mixture on the ribs.
2. To prepare the marinade, combine the hoisin sauce, black bean sauce, ketchup,
rice wine, sesame oil, garlic, ginger, pepper, green onions, salt, and sugar. Pour
the mixture over the ribs and massage it into the meat. Cover and marinate under
refrigeration overnight, turning occasionally.
3. Remove the ribs from the marinade and wipe off the excess. Place the ribs in a
roasting pan on a wire rack.
4. Fill a pan with water, place it in a cold oven, and then preheat the oven to 325°F/165°C.
Place the ribs in the oven and roast, turning occasionally, until they reach an internal
temperature of 150°F/65°C, about 1½ hours.
5. To prepare the lacquer coating, combine the honey and sesame oil. During the last
20 minutes of roasting, brush the ribs on all sides with the mixture.
6. Remove the ribs from the oven and allow them to rest for 10 minutes. Cut the racks
in half or into individual ribs before serving.
3.
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Modern Batch Cookery
Recipes for Entrées
227
Chocolate Mousse
Makes 50 portions (4 fluid ounces/120 milliliters each)
Bittersweet chocolate, finely chopped
3 lb 2 oz
1.4 kg
Butter
7½ oz
215 g
Eggs, separated (see Note)
25 each
25 each
Water
5 fl oz
150 ml
Sugar
10 oz
285 g
Heavy cream, whipped to medium peaks
2½ pt
1.2 l
Rum (optional)
3 fl oz
90 ml
1. Combine the chocolate and butter and melt over a hot water bath.
2. Combine the egg yolks with the water and half of the sugar and whisk over a hot
water bath until the mixture reaches 145°F/63°C, about 5 minutes. Remove from
the heat and whip until cool.
3. Using a large rubber spatula, fold the chocolate mixture into the egg yolks.
4. Combine the egg whites with the remaining sugar in a separate bowl and whisk over
a hot water bath until the mixture reaches 145°F/63°C, about 5 minutes. Remove
the whites from the heat and beat to full volume. Continue beating until cool.
5. Fold the egg white mixture into the egg yolk and chocolate mixture.
6. Fold in the whipped cream and add the rum, if using. Pipe the mixture into fifty
4-fl-oz/120-ml molds.
7. Refrigerate the mousse until fully chilled, at least 3 hours. They may be held under
refrigeration up to 3 days. Serve directly in the ramekin.
NOTE To avoid possible salmonella contamination, substitute 2 lb/900 g pasteurized egg
whites and 1 lb/450 g pasteurized egg yolks.
Chocolate Mousse, garnish with whipped
cream, chocolate “strings” and a cookie.
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Modern Batch Cookery
Recipes for Baked Goods and Desserts
373