Viking VSM700 Installation Manual

Congratulations! You have just purchased a Viking Professional Stand

Mixer. We also have a large selection of attachments available to use

with your stand mixer. It will turn your stand mixer into more than just a

mixer, a true multi-function stand mixer, that every kitchen must have.



Viking Professional Stand Mixer



Use and Care Instructions and Recipes



VSM500 Professional 5 quart Stand Mixer – 800 watts

VSM700 Professional 7 quart Stand Mixer – 1000 watts

Both Models Available in the wide selection of finishes offered for Viking Culinary Products.

www.vikingrange.com

IMPORTANT SAFEGUARDS

When using this electric appliance basic safety precautions should

apply including the following:

• Always read and follow all instructions.

• Switch off and unplug before fitting or removing tools and/or attachments, after use and before cleaning.

• Close supervision is necessary when any appliance is used by or near Children

• Avoid contact with moving parts and fitted attachments. Keep hands, hair, clothing, as well as spatulas and other utensils away from beaters during operation to reduced the risk of injury to persons, and/or damage to the mixer.

• The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury.

• Do not use more than one attachment at a time.

• Do not exceed the maximum capacities listed in this use and care instructions.

• Do not use the machine if it is damaged or if the cord is damaged.

Have the machine checked and serviced before resuming usage.

• When using an attachment make sure that you have read the safety

instructions that come with that particular attachment.

• Do not use this product outside.

• To protect against the risk of electric shock do not put the power unit in water or other liquid.

• Remove beater from stand mixer before washing.

• Do not let cord hang over edge of table or counter.

• For residential use only.

SAVE THESE INSTRUCTIONS

NOTE: The maximum rating is based on the attachment that draws the

greatest load. Other attachments may draw significantly less power.

BEFORE USING THE FIRST TIME

• Before using the machine for the first time, remove all attachments from their packaging.

• Hand wash the stainless steel “V” beater, stainless steel wire whip, and stainless steel dough hook and dry with a clean dry towel or they can be put in the dishwasher.

THE VIKING PROFESSIONAL STAND MIXER

(a)

High-speed attachment outlet and (b) cover

(a)

Slow-speed attachment cover and (b) cover release Slow-speed attachment outlet “V”Beater, stainless steel whip, dough hook, standard accessory socket Stand mixer head Stainless steel bowl with handle Head lift release lever Professional power control knob

Motor housing Stainless steel “V” Beater™

Stainless steel whip Stainless steel dough hook Exclusive back mounted wheels Bowl pad - Note: Do NOT discard

must be in place for optimal use

(to lock and release head in up and down position)

USES OF THE STANDARD ACCESSORIES

• Stainless steel “V” Beater- for making cakes, mashed potatoes, fillings, muffins and éclairs.

• Stainless Steel Whip- for soufflés, meringues, beating eggs, creams, batters and mousses. Not indented for heavy mixtur

eaming butter and sugar for cakes; this could damage the

es, such as

attachment.

• Stainless steel dough Hook- For yeast mixtures such as breads. NOTE: Do not scrape side of bowl while mixer is in use.

ASSEMBLING THE VIKING PROFESSIONAL STAND MIXER

TO ATTACH STAINLESS STEEL MIXING BOWL

• Turn the head lift release lever counter-clockwise

to release the head and raise until it locks.

• Place the mixing bowl into the bottom, pre-cut

slots and turn clockwise to lock into base.

• To lower the mixer head: turn the head lift

release lever counter-clockwise to release the head and slowly lower it until it locks.

TO INSERT AND REMOVE A STANDARD ACCESSORY (V-BEATER, STAINLESS STEEL WHIP, DOUGH HOOK)

• Turn the head lift release lever counter clockwise

to release the head and raise until it locks.

• Place the tool in the tool receptacle and easily

turn counter-clockwise until it stops; push the tool into the receptacle.

• To remove the tool, simply unscrew, clockwise.

• To lower the mixer head: turn the head lift

release lever counter-clockwise to release the head and slowly lower it until it locks.

TO RAISE AND LOWER THE LEVER ACTION HEAD

• To raise the head: turn the head lift release lever

counter-clockwise to release the head and raise it until it locks.

• To lower the mixer head: turn the head lift

release lever counter-clockwise to release the head and slowly lower it until it locks.

TO MOVE STAND MIXER USING EXCLUSIVE EASY-GLIDE™ WHEELS

• Make sure head is locked in down position and

stainless steel bowl is locked securely in place

• Lift up on fr

ont of mixer using bowl handle

or mixer head

• Now easily move mixer to desired

location

HELPFUL HINTS

• If necessary, switch unit off and scrape sides of bowl with spatula

for best results.

• Eggs at room temperature are best for whisking and beating.

• Before whisking egg whites, make sure there is no grease or egg

yolk on the whisk or bowl.

• Use cold ingredients when making pastries unless recipe states

otherwise.

TROUBLESHOOTING – STANDARD ACCESSORIES

(the “V” Beater, whip, and dough hook attachments are pre set at the factory, but they can be adjusted if necessary)

• If the accessories (stainless steel whip or stainless steel

V-beater) should knock against the bottom of the bowl or is not reaching the ingredients in the bottom of the bowl, you can adjust the height by: – Unplug stand mixer. – Raise the mixer head and insert the accessory. – Hold it, and loosen the nut as shown. – Lower the mixer head. – Adjust the height by turning the shaft. For ideal

operation the stainless steel whip and stainless steel V-beater should be almost touching the bottom of the bowl.

– Raise the head, hold the accessory in place and

tighten the nut.

• Your mixer is fitted with an overload protection device

and will stop if overloaded to protect the machine. In the unlikely event this happens: – Switch off and unplug the mixer. – Remove some of the ingredients to reduce the load, and allow

the mixer to stand for a few minutes.

– Plug in and reselect the speed. If the mixer does not restart

immediately allow to stand for additional time.

HINTS FOR BREAD MAKING

• Never exceed the maximum capacities below, this may overload the machine.

• If the machine begins to strain, switch off immediately and remove half of the ingredients in the bowl.

• Ingredients mix best if you put the liquid ingredients in first.

* Note: Maximum capacities reflect using white, All-purpose flour. If using stone ground

or high-gluten flours; recipes will have to be adjusted as not to overload the mixer.

MMaaxxiimmuumm ccaappaacciittiieess**:: 55 qquuaarrtt 77 qquuaarrtt

Flour weight 4 lbs 5 lbs

Cake mix 6 lbs 10 lbs Egg whites 12 16

SPEED CONTROLS – MIXING/ATTACHMENTS

(These are recommended speeds. Adjust to performance as needed for your recipe. For best results turn speed control slowly to the proper speed.) Note: All three power outlets are engaged when power knob is engaged.

STIRRING

The stirring speed is for combining things such as the dry ingredients in a cake, or the initial mixing of ingredients for bread dough. As a guide when making bread dough, the ingredients should be mixed on STIR for 45 seconds to 1 minute, and then the speed increased to 2 for additional 3 to 4 minutes.

2-4 – MIXING

The mixing speeds are great for combining the ingredients to mix items such as mashed potatoes; it also works great on batters that are thin or mostly liquid. This speed is for the colander/sieve and highspeed juice extractor attachments.

5-8 – BEATING

The beating speed is for finishing cake batter. This speed works with the food grinder/stuffer and also the pasta maker.

9-12 – CREAMING

The creaming speed is for creaming shortening and sugar, for making cookies or cakes, and frostings.

MAX – WHIPPING

The Whipping speed is for adding air to the mixture as in making meringues or custards. The whipping speed is also for making whipped cream. This speed can also be used for the high-speed blender attachment.

PULSE

This feature is used with the high-speed blender attachment. For a quick, contr

olled pulsing job. Hold on “P”; this will operate the blender on high-speed until released.

OPTIONAL ATTACHMENTS AND ACCESSORIES

FOOD GRINDER/STUFFER (VSMFG)

• Includes fine, medium and coarse plates and

cutting knife

• Makes delicious meals from ground beef to duck pate.

• Grinds cooked and raw meats, firm vegetables, firm

cheeses and nuts

• Make your own sausage and hamburger

• Speed 5-8 suggested for optimal use

PASTA MAKER (VSMPM)

• Includes six separate inserts

• Easily prepare homemade pasta

• Speed 5-8 suggested for optimal use

HIGH-SPEED DISC SLICER/SHREDDER (VSMDSS)

• Three separate discs with 5 cutting surfaces

• Perfect for garnishing vegetables or finely shredding

cheeses

• Speed 2-4 suggested for optimal use

HIGH-SPEED BLENDER/GLASS JAR (VBLGJ)

• 40-oz. glass jar with pouring spout and recipe

markings on jar

• Ultimate crushing power for making a perfect frozen

drink

• Use “Max” or “P” when using this attachment

HIGH-SPEED JUICE EXTRACTOR (VSMJE)

• Extracts juice from many fruits and vegetables

• For example: carrot juice from carrots, apple juice

from apples, and orange juice from oranges.

• Speed 4 suggested for optimal use

COLANDER/SIEVE ( 5 qt and 7 qt models) (VSMCS)

• Makes baby food, vegetable purees, fruit

sauces, apple sauce

• Now you can make your own jams and jellies

• Speed 2-4 suggested for optimal use

POURING SHIELD (VSMPS)

• Keep ingredients from splashing out

, convenient adding of ingredients

• Easy

• Easily snaps onto the mixer head

STANDARD ACCESSORIES

(standard with mixer, additional accessories can be purchased):

STAINLESS STEEL BOWL WITH HANDLE

• Ergonomic handle

• Easy to clean and dishwasher safe

STAINLESS STEEL "V” BEATER™

• General purpose beater

• For making cakes, mashed potatoes, muffins,

cookies, and a variety of other items

STAINLESS STEEL WHIP

• For meringues, creams and mousses

• Whips a single egg white perfectly

STAINLESS STEEL DOUGH HOOK

• Mixes and kneads all kinds of yeast mixtures

• For homemade bread making and other dough mixtures

BACK MOUNTED WHEELS

• Exclusive, patent pending, two back mounted wheels

allow for easy maneuvering without loss of stabilization

CLEANING AND SERVICE

• Always switch unit off and unplug before cleaning.

• Stand mixer may emit a pungent odor, especially when new. This is

common with electric motors.

• When power knob is on all 3 power outlets are engaged.

• A little grease may appear at slow speed outlet when you first use it.

This is normal, simply wipe them off if this should occur.

• Wipe power unit with a damp cloth, then dry.

• Never use abrasives or immerse unit in water.

• Wash bowl by hand, then dry thoroughly or place in dishwasher.

ush, steel wool or bleach on your stainless steel

• Never use a wir

bowl. Use vinegar and water to remove spotting or rainbow effects.

• Keep stainless steel bowl away from heat sources such as cooktops,

ovens or microwaves.

• Wash stainless steel “V” Beater, stainless steel whip, and stainless steel

dough hook by hand and dry thoroughly, or may be washed in dishwasher.

• Wash pouring shield by hand and dry thoroughly.

e br

VIKING PROFESSIONAL STAND MIXER ONE-YEAR FULL WARRANTY

Viking Professional Stand Mixers/attachments/accessories are warranted to be free from defective materials or workmanship in normal household use for a period of twelve (12) months from the date of original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any stand mixer which fails or is found to be defective during the warranty period.

Painted and decorative items are warranted to be free from defective materials or workmanship for a period of ninety (90) days from the date of original retail purchase. Any defects must be reported to Viking Range Corporation (1-800-216-5775) within ninety (90) days form date of original purchase. Viking Range Corporation uses the most up-to-date processes and best materials available to produce all color finishes. However, slight color variation between units may be noticed because of differences in kitchen lighting, product locations and other factors.

This warranty shall apply to products purchased and located only in the United States. Products must be purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking Range Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse, accident, natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper operation or repair or service of the product by anyone other than an authorized Viking Range Corporation service agency or representative. This warranty does not apply to commercial usage. Warrantor is not responsible for consequential or incidental damage whether arising out of breach of warranty, breach of contract, or otherwise. Some jurisdictions do not allow the exclusion or limitation of incidental of consequential damages, so the above limitation or exclusion may not apply to you.

The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return the Owner Registration Card so that Viking Range Corporation can contact you should any question of safety arise which could affect you.

To arrange for (warranty) service, simply contact Viking Range Corporation by calling Monday through Friday. If you prefer, you may write: Viking Range Corporation, P.O. Box 956, Greenwood, Mississippi (MS) 38930. The following information will be required: Date of original purchase (a copy of sale r description of what has occur

1-800-216-5775, 8:00 A.M. to 5:00 P.M. (Central Standard Time)

eceipt), model and serial numbers (located on bottom of the unit), and a brief

red with the product.

HELPFUL TERMS

*Please note: In these recipes “TT” means “to taste”.

Balsamic vinegar Usually dark, aromatic vinegar from Modena, Italy, made from white grape juice that is heated and aged in wooden barrels for several years

Béchamel Milk thickened with a butter and flour roux

Boil To cook in a liquid that is 212ºF or 100ºC

Capers A Pickled flower bud from a Mediterranean shrub, that can be

used as a pungent addition to sauces, relishes, and various other dishes

Caviar The eggs of a large fish, especially sturgeon

Celery root Thick, edible, aromatic root from a variety of celery plant

Colander A bowl-shaped kitchen utensil used for draining off liquids

and rinsing foods clean

Concassee To peel and remove seeds from a tomato

Coulis A thick sauce made from puréed fruits or vegetables

Cream Chantilly Heavy cream, whipped to soft peaks, vanilla and

sugar added

Crouton A small, crisp piece of toasted bread

Deglaze To dissolve bits of sautéed or roasted foods in the pan after

cooking by adding a liquid

Dijon mustard A mustard from the Dijon region of France

Double boiler A cooking utensil consisting of two pans, with the bot-

tom pan filled with water and the top pan dry. It is designed to allow slow, even cooking

Éclair An elongated pate a choux dough filled with a stuffing and usually topped with chocolate

Fondue A dish made of melted cheese and wine, usually eaten with bread

Ganache A mixture of chocolate and heavy cream, used for icing and filling cakes

Heavy cream Cream that contains more than 36% butterfat

Knead To mix and work into a uniform shape by folding and stretching

the dough with your hands

Meringue Egg whites and sugar beaten until stiff

Morney A béchamel sauce that is finished with Parmesan cheese

Mousseline A food base to which whipped cream has been added

Onion piquet To caramelize the flesh side of the onion to add a

caramelized taste to a sauce, used mostly in béchamel sauce

Pate a choux Better known as éclair paste, dough used to make pate, and some desserts

Pesto A sauce consisting of fresh basil, garlic, pine nuts, olive oil, and grated cheese

Pine nuts Edible seed of any of several nut pines, especially some in southwestern America

Poach To cook in a liquid at a temperature that is between 160ºF and 180ºF

Puree To rub a food product through a strainer or process in a blender

Roe The eggs or the egg filled ovary of a fish or certain crustaceans

Rösti Shredded potatoes that are seasoned and pan-fried

Sauté To pan fry lightly in fat

Sieve A utensil of wire mesh used for straining

Simmer To be cooked gently and remain just below the boiling point

(185ºF 205ºF)

Spring form A cake pan having upright sides that can be unclamped and detached from the bottom of the pan

Timbales A pastry mold in which food is baked. (The timbale resembles a shot glass)

RECIPES

CHOCOLATE ALMOND CAKE

1 T butter (for greasing the pan) 1 cup butter

/4 cups sugar

1 4 eggs 1 tsp instant coffee (dissolve coffee in the hot water below) 1 tsp hot water 2 tsp milk 1 tsp almond extract 2 oz almond paste 1 cup self-rising flour 1 tsp baking powder 3 oz unsweetened cocoa powder 2 oz semi-sweet chocolate pieces Yields 2 eight inch circular cakes

• Preheat the oven to 350ºF or 180ºC

• Grease the bottom and sides of two eight-inch circular cakes pans

with melted butter to keep from sticking

• Line the bottom of the pans with parchment paper

• Warm 1 cup of butter until just softened

• Place sugar in the mixer bowl and add softened butter

• Beat till light and fluffy

• In a separate mixing bowl, beat eggs, than slowly add them to the

sugar mixture

• Add the dissolved coffee, milk, almond extract, and the almond paste

to the mixture

• Sieve the flour, baking powder, and cocoa powder into the mixture

(be careful not to over mix the batter)

• Slowly blend in chocolate pieces

• Divide mixture between the two cake pans

• Bake on middle rack for about 30 minutes or till spring like to the

touch

• Cool on bakers rack

• Remove the parchment paper from the bottom (be careful the cake

is fragile)

t of the top of the cake to make it

• Using a sharp knife slice of

even with the bottom.

• Top one side with Ganache or chocolate mousseline and place the

other side on top of the filling

• Cover the cakes with a thin layer of the Ganache and let dry

• Chill for about five minutes to let the ganache harden then serve

f par

GANACHE

1 cup Heavy Cream 6 oz semi-sweet Chocolate, chopped small Makes 14 oz

• Chop chocolate into very small pieces and place into the mixer bowl

• Bring Cream to a boil and pour hot cream over chocolate and mix till

incorporated

• shape and refrigerate until firm or pour over dessert

CHOCOLATE MOUSSELINE FILLING

4 oz plain chocolate chopped 1 cup heavy cream Makes enough to fill one chocolate cake or 3 dessert portions

• Place chopped chocolate in a bowl and melt the chocolate very

slowly using a double boiler

• Place the heavy cream in the mixer bowl and whisk till soft peaks

• Once chocolate has melted, gently fold the chocolate into the

whipped cream until thoroughly mixed

NEW YORK STYLE CHEESECAKE

3 – 8 oz packages of cream cheese softened 2 T of cake flour 11/8 cup granulated sugar 4 eggs 5 T heavy cream 1 T vanilla extract Yields one 10 inch cake

• Pre heat the oven to 300ºF or 150ºC

• Butter one 10 inch spring-form pan

• Beat the cream cheese until smooth using the “V” paddle

• Add in the flour and sugar

• Add the eggs one at a time

• Add the cream and the vanilla

• Pour into the butter

ed spring-for

• Let cool completely befor

e r

m pan and bake for 1 to 1

emoving the sides

/2 hours

CHOCOLATE CHEESECAKE

3 – 8 oz packages of cream cheese softened 2 T cake flour

/8 cup granulated sugar 4 eggs 5 T heavy cream 3 oz melted semi-sweet chocolate 1 T vanilla extract Yields one 10 inch cake

• Pre heat the oven to 300ºF or 150ºC

• Butter one 10 inch spring-form pan

• Melt 3 oz semi sweet chocolate over a double boiler very slowly

• Beat the cream cheese until smooth using the “V” paddle

• Add in the flour and sugar

• Add the eggs one at a time

• Add the cream, vanilla, and the melted chocolate, mix thoroughly

• Pour into the buttered spring-form pan and bake for 1 to 1

/2 hours

• Let cool completely before removing the sides

RASPBERRY SURPRISE CHEESECAKE

3 – 8 oz packages of cream cheese softened 2 T cake flour 11/8 cup granulated sugar 4 eggs 5 T heavy cream 1 T vanilla extract 1 cup whole raspberries Yields one 10 inch cake

• Pre heat the oven to 300ºF or 150ºC

• Butter one 10 inch spring-form pan

• Beat the cream cheese until smooth using the “V” paddle

• Add in the flour and sugar

• Add the eggs one at a time

• Add the cream and the vanilla

• Pour half of the batter into a bowl and set to the side

• Put the whole raspberries into the mixer bowl with the other half of

the mixtur

• Mix ver

• Pour the raspber

y lightly

y mixtur

e into the butter

ed spring for

• Pour the batter you set aside on top of the raspberry mixture

• Bake for 1 to 1 1/2 hours and let cool before removing the sides

PÂTÉ A CHOUX (ÉCLAIR PASTE)

8 oz Milk 8 oz Water 1 1/2 salt 2 tsp Granulated sugar 7 1/2 oz butter 1 cup All purpose flour 8 Eggs Makes two pounds of dough

• Pre heat the oven to 425ºF or 220ºC

• Get a sheet pan with parchment paper ready for the piped dough

also have a pastry bag with a large round tip.

• Place the milk, water, salt, sugar, and butter in a sauce pan and

bring to a boil

• Once at a boil remove from the heat and stir in the flour by hand

(a wooden spoon works the best) continue to beat until the dough

come away from the sides it will look dry

• Put the dough into the mixing bowl and allow to cool to about 130ºF

• Once temperature is down using the “V” paddle mix the eggs in one

at a time

• The mixture will be shiny but firm; it will not clean the side of the

bowl.

• Place a workable amount of warm dough into the pastry bag and

pipe the desired shape (unless you are making beignets or churros).

• Bake immediately 425ºF (or 220ºC) for 10 minutes then drop the

temperature to 375ºF (or 190ºC) and cook for 10 more minutes.

• Cook till brown and dry inside (keep the door closed as much as

possible)

• Tip – if you can’t decide if they are done get a towel and pick

one of them up and listen if they hiss they are done.

ÉCLAIRS

10 cooked pate a choux shells (in a elongated oval shape) 5 oz of Chocolate mousseline (see recipe on page 13) 5 oz Cream Chantilly (see recipe on page 30) 5 oz melted dark chocolate 5 servings

• Melt chocolate in a double boiler very slowly

• Take two pastry bags with medium round tips, fill one with the

chocolate mousseline and the other with the cream Chantilly

• Stick the tip of the bag into the cooked dough and pipe mixture

until full (do five with the chocolate and five with the chantilly)

• Once the éclairs are piped dip the side without the hole into the

melted chocolate

• Serve one chocolate and one chantilly with the chocolate side up

as a dessert with a surprise

PROFITEROLES

5 cooked pate a choux shells (in a large roll shape) 7 oz of hot chocolate ganache (see recipe on page 13) 5 large scoops of vanilla ice cream 5 servings

• Make sure the chocolate ganache is hot

• Take cooked pate a choux and cut in half

• Take a large scoop of ice cream and place in between the two layers

of pate a choux

• Place the porfiterole on a cold plate and cover with the hot ganache

BEIGNETS

/2 pound of raw pate a choux dough 4 cups vegetable oil (for frying) 1 pound powdered sugar Serves about 10

• Pre heat the oil to 375ºF

• Using a one-ounce scoop, scoop the pate a choux dough into the

hot oil

• Once the dough is brown and puffed, remove from the oil

• Drain and dust gener

• Ser

ve at br

eakfast or any time of the day

ously with powdered sugar

STRAWBERRY CREAM PUFF

5 cooked pate a choux shells (in a large round shape) 7 oz cream chantilly (see recipe on page 30) 10 strawberries (sliced thinly) 5 servings

• Take cooked pate a choux and cut in half

• Fill with the cream Chantilly and strawberries

• Place top on the cream puff and serve

CHURROS

/2 pound of raw pate a choux dough 2 T cinnamon 4 cups vegetable oil (for frying) 2 cups granulated sugar serves about 10

• Pre heat the oil to 375ºF

• Add the cinnamon to the pate a choux dough and mix lightly

• Using a one-ounce scoop, scoop the pate a choux dough into the

hot oil

• Once the dough is brown and puffed, remove from the oil

• Roll the cooked dough in the granulated sugar and serve

CRAB CAKES

3 T butter (melted) 1 cup onion (finely diced)

/4 cup green bell pepper (finely diced)

/4 cup green onion or scallion (sliced very thin) TT salt TT pepper

/2 tsp Cayenne pepper 2 tsp Worcestershire sauce 1 egg 1 pound Crabmeat (preferably lump crab meat but others will work)

/2 cup Bread crumbs

1 to 1 T white wine 5 oz olive oil Serves 10 to 12 This dish is great with a Dijon or basil mayonnaise (see page 28)

• Finely dice the onion and bell pepper then slice the green onion and

set aside

• Heat butter in sauté pan and sauté onions and peppers in the butter

over medium heat until tender

• Set the sautéed mixture to the side and let cool completely

• In the mixing bowl place the salt, pepper, Cayenne pepper,

Worcestershire sauce, and egg and mix thoroughly using the

“V” paddle

• Add the cooled vegetables and the lump crabmeat to the liquid

mixture, mix lightly (about 15 seconds on speed 1) do not break up the lumps of the crabmeat.

• Add bread crumbs in stages until mixture is bound, you may not use

all the bread crumbs

• Shape the crabmeat mixture into patties

• Heat olive oil in a small sauté pan and sauté patties until golden

brown and crispy

MISSISSIPPI CATFISH CAKES

1 pound Mississippi Catfish filets (poached in white wine and dill) 2 cups of white wine 1 cup water

/4 cup Gr 2 lar

/2 cup onion (finely diced)

een onion or scallions (sliced ver

ge sprigs of fr

esh dill

y thin)

TT salt TT pepper

/2 tsp Cayenne pepper 2 tsp Worcestershire sauce 1 egg

/2 cup Bread crumbs Serves 10 to 12 portions This dish is great with a homemade cocktail or tartar sauce

(see page 32)

• Pour the water and wine into a saucepot and bring the temperature

of the water to between 160º and 180ºF or 71º to 82ºC

• Add the catfish and the dill to the poaching liquid add let poach

about fifteen minutes, remove from heat and let cool in the poaching liquid.

• In the mixer bowl using the “V” paddle add the green onion, onion,

salt, pepper, cayenne pepper, Worcestershire sauce and egg, mix on low speed

• Once the catfish has cooled gently break up the filets with your

hands and add the pieces to the mixer bowl.

• Mix on lowest speed until the mixture begins to come together

(about fifteen seconds)

• Add bread crumbs in stages until mixture is bound, you may not use

all the bread crumbs

• Shape catfish mixture into patties

• Heat olive oil in a sauté pan and sauté patties until golden brown

and crispy.

HOMEMADE MASHED POTATOES

5 Large potatoes (peeled, cut into one inch cubes, and boiled)

/2 gallon of water

/2 cup milk (warmed) 2 T butter melted 1 T salt 1 egg Serves about 6 Finely diced garlic can be added to spice up your potatoes

• Peel, cut the potatoes into one-inch cubes

• Add the potatoes to 1/2 gallon of cold water

• Bring to boil

• Heat milk in a small sauce pot on ver

• Once potatoes ar

e done strain and put the potatoes into the mixer

y low heat

bowl

• Immediately add the egg and begin mixing with the “V” paddle

• Add the butter

, milk, and salt mix until desir

ed textur

CELERY ROOT CREAMED POTATOES

5 Large potatoes (peeled, cut into one inch cubes, and boiled) 1 gallon of water 1 large celery root (peeled, cut into one inch cubes and boiled)

/2 cup milk (warmed) 2 T butter melted 1 T salt 1 egg Serves about 8 portions Great way to spice up mashed potatoes

• Peel, cut the potatoes and celery root into one-inch cubes

• Add the potatoes to 1/2 gallon of cold water

• Add the celery root to 1/2 gallon of cold water

• Bring both to a boil

• Heat milk in a small saucepot on very low heat

• Once potatoes are done strain and put the potatoes into the

mixer bowl

• Immediately add the egg and begin mixing with the “V” paddle

• Strain celery root and place in the blender and puree

• Add the celery root puree to the potato mixture and blend

• Add the butter, milk, and salt mix until desired texture

CHOCOLATE CHIP COOKIE BARS

1 cup granulated sugar 1 cup light brown sugar 1 cup butter softened 2 eggs 2 tsp vanilla extract 1 tsp baking soda 3 cups all purpose flour 12 oz chocolate pieces 1 tsp instant coffee (dissolved in 1 tsp water) 1 tsp hot water Serves about 30 (one 17x11x1 pan)

• Pre heat oven to 375ºF 190ºC

• Cream the butter and the sugar in the mixer bowl with the “V”

paddle until smooth

• Add the eggs one at a time until incorporated

• Add the vanilla, dissolved cof

fee, and the baking soda to the

mixtures

• Add the flour in thir

ds, mix until the mixture begins to smooth out

• Once smooth, add the chocolate pieces and mix lightly

• Spread the mixture on one pan and bake 12 to 16 minutes until done

• Let cool and cut into bar shapes

BALSAMIC VINAIGRETTE

4 oz balsamic vinegar 1 T granulated sugar 12 oz olive oil 1 T soy sauce TT salt Makes 1 pint

• Add the balsamic vinegar, sugar, soy sauce, and salt into the

blender and mix

• Slowly add the oil to the blender until completely emulsified

• Then serve over salad or steak

DIJON VINAIGRETTE

4 oz white wine vinegar TT salt TT pepper 2 oz of Dijon mustard 12 oz olive oil Makes 1 pint

• Add the wine vinegar, salt, pepper, and Dijon into the blender

• Slowly add the oil to the blender until completely emulsified

• Then serve over salad

ORANGE VINAIGRETTE

4 oz champagne vinegar 1 T sugar 2 T hand squeezed orange juice 1 T orange zest 12 oz olive oil Makes about a pint

• Remove one Tablespoon of zest from the orange and set aside.

• Juice the zested orange and r

eserve 2 Tablespoons of the juice.

• Add champagne vinegar, sugar, orange juice, and zest into the

blender and mix

• Slowly add the oil to the blender until completely emulsified

• Then ser

ve over salad

CLASSIC PESTO SAUCE

12 oz olive oil 3 oz pine nut (walnuts can be used) 6 oz fresh basil leaves 2 T smashed garlic 6 oz fresh Parmesan cheese TT salt TT pepper Makes 24 oz

• Place one third of the olive oil in the blender and add the remaining

ingredients

• Blend the mixture and slowly add the rest of the oil until it is smooth

FRESH STRAWBERRY DAIQUIRI

1 pint Strawberries 6 oz powdered sugar 4 oz light rum 1 1/2 cups ice 2 T cream chantilly (see recipe on page 30) Makes 2 drinks

• Clean and cut the strawberries into small pieces and add them to

the blender

• Add the sugar, rum and ice then blend till smooth

• Serve with a dollop of cream Chantilly on top

CAESAR SALAD DRESSING

/2 T smashed garlic 1 egg 2 oz of Parmesan grated 1 oz Balsamic vinegar

/2 T Dijon mustard

/2 oz anchovy filets

/2 tsp salt TT pepper 12 oz olive oil Makes 1 pint

• Add all ingredients except the oil, blend thoroughly (about two

minutes)

• Slowly add the oil until incorporated

ved on Caesar Salad

• Ser

APPLESAUCE

2 pounds McIntosh apples (other apples such as Granny Smith would work) 1 T ground cinnamon 5 T dark brown sugar

/2 tsp lemon juice Serves 1 pint

• Peel, core and slice apples into quarters

• Place sugar, cinnamon, and lemon juice into a bowl

• Place apples in the shredder and shred them into the bowl

with the sugar mixture

• Once shredded, mix the apples with the sugar mixture and

refrigerate until cool

• Great for desserts and even good on roasted venison loin

POTATOES ANNA

3 thin potatoes, peeled TT salt 1 T butter Makes 12 portions

• Pre heat oven to 375ºF 190ºC

• Place the potato in the slicer and slice thin, disc shape pieces of

potato

• Place the potato in circular pattern, brush with butter and sprinkle

with salt.

• Bake until crisp, cut into wedges and serve

RÖSTI POTATOES

3 large potatoes (peeled and quatered) TT salt TT pepper 2 oz butter melted Serves 12

• Shred potatoes in high-speed shredder into a bowl

• Add salt and pepper to the mixture

• Using a non-stick pan, heat butter in sauté pan

ead the shredded potatoes around the pan evenly and sauté in

• Spr

butter until br

• Slice into quar

own and crisp (it should r

ters and ser

esemble a pie)

LYONNAISE POTATOES

2 pounds potatos peeled 1 cup onion julienne 3 oz butter TT salt TT pepper About 32 ounces

• Julienne 1 cup of onions

• Steam potatoes until partially done

• Place the potato in the slicer and slice about

/4 inch, disc shape

pieces of potato

• Heat butter in a large sauté pan

• Sauté onions in half of the butter until tender remove and place in a

bowl

• Add the rest of the butter into the pan that the onions came out of

and reheat

• Add the potatoes into the pan and sauté until golden brown

• Add the onions back to the potatoes to combine the taste

• Season with salt and pepper and served hot

FONDUE

5 oz Gouda (or your favorite cheese) 2 T white wine Makes about 6 oz

• Place the cheese in the high-speed shredder, once shredded place

the cheese in a fondue bowl

• Add wine to the cheese and heat

• Mix the wine and cheese until the wine is incorporated

• Then use your favorite bread to dip

BASIC PASTA DOUGH

4 eggs 2 T olive oil 1 T salt 3 3/4 cups of flour

• Place the eggs and the oil in the measuring cup and beat the eggs

add water until the level equals 500g

• Place the flour and the salt in the mixer bowl and began mixing

slowly add the eggs until incorporated

• Mix until the dough resembles bread crumbs then choose your

ed shape and run it through the pasta maker

desir

BASIL PASTA DOUGH

4 eggs

/4 cup fresh basil 2 T olive oil 1 T salt

/4 cups of flour

• Place the eggs and the oil in the measuring cup and beat the eggs

add water until the level equals 500g

• Place the flour and the salt in the mixer bowl and began mixing

slowly add the eggs and basil puree until incorporated

• Mix until the dough resembles bread crumbs then choose your

desired shape and run it through the pasta maker

LOBSTER RAVIOLI WITH LOBSTER BROTH

One recipe of Basic pasta dough (one flat sheet for Ravioli) (see page for recipe) 1 whole lobster (steamed) TT salt TT pepper 1 tsp Cayenne pepper 1 T cream cheese 1 T shallots (finely dice) 1 tsp green onions or scallions (finely sliced) 1 tsp lemon juice 1 T olive oil

/2 onion

/2 gallon (for boiling liquid) 1 leek 1 stalk celery 3 cups water (for broth) 1 cup white wine Makes about 60 ravioli 1/2 inch squares

• Begin boiling water

• Remove the meat from the lobster and slice very thinly

• Place the lobster shell (including head) into a pot add the onion,

celery, leek, water, and wine

• Simmer for about 30 minutes, strain through cheese cloth then

reserve cooking liquid

• Heat oil in sauté pan and sauté shallot and green onion until tender

• Add sautéed mixture, sliced lobster, salt, pepper, lemon juice and

cream cheese into the mixer bowl, using the “V” paddle mix the ingredients until incorporated

• Take the mixture and portion the lobster stuffing onto half of the

pasta in small piles

• Fold the other half of the pasta on top of the stuffing and cut

desired shape around the piles

• Boil the Lobster ravioli in water

• Serve the Lobster ravioli in a shallow bowl with the reserved

oth pour

ed over the ravioli

T CHEESE RA

GOA

ecipe of Basic pasta dough (flat sheets for Ravioli) (see page 24

One r

ecipe)

for r

VIOLI WITH SAUCE MORNEY

1 pint of milk

/4 onion

/4 cup Flour 2 oz Butter 4 oz Parmesan cheese (grated) 8 oz of fresh goat cheese 8 oz of cream cheese

/4 cup of fresh basil (minced) 2 T of fresh thyme (minced) 2 T of fresh oregano (minced) 2 quarts of water for boiling ravioli Makes about 30 ravioli

• Heat a dry skillet and place the quartered onion flesh side down and

allow to blacken for about 15 minutes (know as onion piquet)

• Add the onion piquet to the milk and allow to simmer for about

20 minutes

• Make a blond roux with equal amounts of butter and flour

• Wisk the roux into the milk a little at a time to keep from lumping

• Once the roux is in bring to a boil then reduce to a simmer for

about 30 minutes

• Wisk the Parmesan cheese into the milk sauce (or béchamel) and

keep warm

• Add the goat cheese, cream cheese, basil, thyme, and oregano

into the mixer bowl and incorporate using the “V” paddle

• Take the mixture and portion the goat cheese stuffing onto half of

the pasta in small piles

• Fold the other half of the pasta on top of the stuffing and cut

desired shape around the piles

• Boil the goat cheese ravioli in water

• Serve the goat cheese ravioli in a shallow bowl with the sauce

Morney on top

COLORED PASTA

4 eggs 2 T olive oil

/4 cup carrot puree or spinach puree 1 T salt 3 3/4 cups of flour

• Place the eggs and the oil in the measuring cup and beat the eggs

add water until the level equals 500g

• Place the flour and the salt in the mixer bowl and began mixing

slowly add the eggs and carrot or spinach puree until incorporated

• Mix until the dough resembles bread crumbs then choose your

ed shape and r

desir

un it thr

ough the pasta maker

FRESH MAYONNAISE

3 egg yolks

/2 cups vegetable oil 1 tsp lemon juice 1 1/2 T wine vinegar TT white pepper TT salt 1 tsp Dijon mustard Makes 4 cups of Mayonnaise

• Place egg yolks in the mixer bowl and begin to whip using a wire

whisk

• Once the eggs begin to become frothy add the salt, pepper and

/2 T of vinegar

• Begin to add the oil one drop at a time until the mixture begins to

thicken, use the vinegar to thin the mayo

• Add the lemon juice and rest of the oil in a steady stream

• Add mustard to enhance to taste.

BASIL MAYONNAISE

3 egg yolks 2 1/2 cups vegetable oil 1 tsp lemon juice 1 1/2 T wine vinegar TT white pepper TT salt

/2 cup Fresh basil (chopped fine)

Makes 4 cups of Mayonnaise

• Place egg yolks in the mixer bowl and begin to whip using a wire

whisk

• Once the eggs begin to become frothy add the salt, pepper and

/2 T pepper

• Begin to add the oil one drop at a time until the mixture begins to

thicken, use the vinegar to thin the mayo

• Add the lemon juice and rest of the oil in a steady stream

• Mix the chopped basil into the mayonnaise to enhance the taste and

color

• Basil can be left in for presentation or strained out for a smoother

look

SHRIMP MOUSSELINE

1 pound raw shrimp (peeled and de-veined) TT salt TT pepper TT cayenne 2 oz Heavy cream 1 pint Heavy Cream (for whipping cream) Makes about twenty timbales

• Pre heat the oven 300ºF or 150ºC

• Place the raw shrimp in a food processor and puree

• Add the salt, pepper, and cayenne then slowly add the cream

• Refrigerate until cool

• Put heavy cream into the mixer bowl and using a wire whisk beat

the cream until soft peaks

• Gently fold the whipping cream into the shrimp mixture until light

and fluffy

• Fill the timbales with the shrimp mousseline and bake in a water

bath until firm

• Serve with a bell pepper coulis (see page 32)

SALMON MOUSSELINE ON CROUTONS

4 oz Salmon filet TT Salt TT pepper 3oz Hickory wood 4 sprigs of rosemary 4 oz Heavy cream 1 loaf French bread (See page 36) Olive oil Serves about 15 people

• Place the hickory and the rosemary wood in the smoker

• Put the salmon in the smoker and let it smoke for 30 minutes

• Once smoked crumble the fish by hand and place it in the mixer bowl

• Add the salt and pepper to the fish mixture,

• Mix using the whisk, slowly adding the cream until it is smooth

(it should still have some of the texture to it)

• Make small round shaped croutons using French bread

• Pipe the salmon mousseline onto the croutons

• Top with fine caviar or salmon roe

THOUSAND ISLAND DRESSING

/2 T red wine vinegar

1 cup mayonnaise (see page 27)

/2 cup ketchup 3 oz sweet pickle relish TT salt TT pepper 1 hard-boiled egg (minced)

/2 T Worcestershire Sauce Makes1 pint

• Add all ingredients into mixer bowl and whisk until incorporated

• Refrigerate until service

RANCH STYLE DRESSING

4 oz Mayonnaise 4 oz sour cream 3 oz buttermilk

/2 tsp Worcestershire sauce

/2 tsp minced garlic (minced)

/4 tsp fresh thyme (minced)

/4 tsp fresh oregano (minced)

/4 tsp fresh rosemary (minced)

/4 tsp dried mustard

/2 tsp salt Makes about 1 1/2 cups

• Add all ingredients into mixer bowl and whisk until incorporated

• Refrigerate until service

LOW FAT BLUE CHEESE DRESSING

6 oz Low fat yogurt 2 oz low fat buttermilk 2 oz crumbled blue cheese

/4 tsp white pepper

/2 tsp Worcestershire sauce

/4 tsp Dr

y mustard 2 drops hot sauce TT salt Makes about 1 pint

• Add all ingr

edients into mixer bowl and whisk until incorporated

• Refrigerate until service

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