Viking VSM500 - Manual (Page 35)

TT pepper
5 oz chicken stock (broth can work)
3 cups boiling water
Bowl of ice water
Makes about 1 pint
• Boil the water, and get a bowl of ice water ready
• Using a knife cut a small X pattern in the bottom of the tomatoes
• Place the tomatoes in the boiling water for about 10 seconds then
place the tomatoes in ice water to stop the cooking process
• Remove the seeds and skin (this is known as Concassee)
• Chop the tomato concasse into small pieces
• Heat oil in a large sauté pan, add the onion, garlic, and tomato
concassee sauté until soft (be careful not to burn the garlic or onion)
• Deglaze the pan with the wine and add some of the chicken stock
and let simmer for about 15 minutes season with salt and pepper
• Once soft add mixture to the colander/sieve and allow the machine
to mash the tomato mixture
• Strain mixture through a fine strainer
• Great for pastas or a diet
DUCHESSE POTATOES
2 pounds potatoes
2 oz whole butter
TT salt
TT pepper
1 egg
2 egg yolk
1 / 2 gallon water
Makes 10 servings
• Pre heat oven to 375ºF or 190ºC
• Have a parchment paper lined sheet pan and a piping bag with a star
tip ready to go
• Peel and cube the potatoes and add them to the water and bring to
a boil, cook till fork tender
• Once the potatoes are done place potatoes, butter, salt, pepper,
eggs and egg yolks into the colander/sieve attachment and mix.
• Place milled potatoes into the piping bag and pipe, using a circular
pattern
• Brush with butter and bake for about 10 minutes or until golden
brown
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