This is a follow-up to this afternoons PAII webinar, the recipes for Salmon in Puff Pastry Shells and Chocolate Balsamic Vinegar to follow first thing tomorrow morning.
Gluten free cookbooks (suggested)
- Cooking Free, Carol Fenster, Ph.D.
- Easy Gluten Free Baking, Elizabeth Barbone
- Gluten-Free Baking Classics 2nd Edition, Annalise G. Roberts
- The Ultimate Gluten-Free Cookie Book, Roben Ryberg
- Simply . . . Gluten-free Desserts: 150 Delicious Recipes for Cupcakes, Cookies, Pies, and More Old and New Favorites, Carol Kicinski
Gluten Free Online Recipes and Resources
- http://glutenfreegoddess.blogspot.com/
- http://glutenfreefoodideas.com/category/gluten-free-recipes/
- http://www.celiac.com/categories/Gluten%252dFree-Recipes/
- http://simplygluten-free.com/
- http://glutenfreegirl.com/
Calorie and Nutrition Calculators
- http://recipes.sparkpeople.com/recipe-calculator.asp
- http://www.fitwatch.com/database/analyzer.php
- http://caloriecount.about.com/cc/recipe_analysis.php
Page 20 of Slides (image of bag and green cubes in a metal bowl).
Fresh Herbs (parsley, basil, rosemary, thyme, cilantro, , garlic and ginger can be chopped and blended with pure olive oil (not XV) and then put in sheet pans or flat containers and then frozen for up to 6 months, 3 months or less is optimal for flavor retention. The olive oil keeps the herbs and ginger/garlic in an emulsion. When defrosted there is no added water. Make sure to wrap well in baggies or seran wrap as they can pick up freezer odors. The only herb I have found that does not freeze quite as well as the others is tarragon.
Page 23 of Slides:
Many people that are gluten free or have other allergies actually may prefer a store brand as opposed to home made, those with allergies don’t know what your kitchen is like or if the glutenfree bread you made was made in the same mixing bowl (even cleaned) as a wheat bread. Any bit of wheat contaminant can be an issue, it’s even worse with nut allergies.
Page 26 of Slides:
Innkeepers Choice
-Pros: Gives the Innkeepers the serve the guests what the innkeepers feel like
-Cons: The Guest may not like some or all of the offerings.
Individual Table Buffet Style
-Pros: Gives Guests what they want, in the amounts they want them in
-Cons: May have a large amount of leftovers that from a food safety standpoint (sitting out at room temperature and may be contaminated) becomes un reusable.
Give menu options prior to service in the morning
Pros: Gives the inn more flexibility in what they are offering to guests right before hand,
Cons: you don’t know what the guests are going to order, so prepare time may be longer as well as the option if everyone decides to order the vegetable tart and not the stuffed French toast you may be short of product.
Or None of the options may appeal to a guest and you may have to scramble to come up with an alternative
Offering options the night before, as well as have guests fill out cards prior to check in, favorite foods, don’t likes, allergies and intolerances.
(option seems to be working well for many inns)
Pros: Gives innkeepers a better idea of what guests will like and more importantly what they will eat.
Cons: Guests may forget what they picked or change their mind.
Chart of Fruit and Vegetable Yields:
| Apples Cored | 82% |
| Apples Peeled & Cored | 76% |
| Asparagus | 56% |
| Avocado | 72% |
| Avocado | 72% |
| Banana | 67% |
| Basil | 87% |
| Beans, Green or Wax | 88% |
| Beets | 76% |
| Blueberries | 96% |
| Broccoli 14 ct. | 61% |
| Broccoli Crowns | 95% |
| Brussels sprouts | 74% |
| Cabbage Green/Red | 79% |
| Cantaloupe de-peeled | 50% |
| Carrots – peeled | 87% |
| Cauliflower 12 ct | 55% |
| Celery | 75% |
| Chard Swiss/Red | 77% |
| Cherries, pitted | 89% |
| Cilantro | 75% |
| Cranberries | 97% |
| Cucumbers Peeled/Seeded | 73% |
| Cucumbers Unpeeled sliced | 95% |
| Eggplant | 81% |
| Fennel | 60% |
| Garlic Peeled | 95% |
| Ginger Root | 80% |
| Grapefruit section/no peel | 47% |
| Grapes – red – seedless | 92% |
| Grapes – white – seedless | 92% |
| Honeydew de-peeled | 57% |
| Kale | 74% |
| Kiwi | 76% |
| Leeks | 75% |
| Lettuce Boston | 75% |
| Lettuce butter | 85% |
| Lettuce Green leaf | 67% |
| Lettuce Red Leaf | 67% |
| Lettuce Romaine | 67% |
| Lettuce, prepacked portioned | 99% |
| Lime, Fresh, Juice | 30% |
| Mint | 75% |
| Mushroom Button | 97% |
| Mushroom Portabello | 90% |
| Mushroom Shitake | 97% |
| Onion Jumbo Yellow 50# | 89% |
| Onion Jumbo-Red 25# | 89% |
| Onion Med-Red 25# | 89% |
| Onion Whole Peeled 25# | 99% |
| Orange Fresh for Juice | 30% |
| Oranges Sectioned | 56% |
| Parsley | 75% |
| Peaches | 76% |
| Pears | 78% |
| Peas, green | 38% |
| Peas-Snap | 85% |
| Peas-Snow | 85% |
| Peppers Orange Holland | 83% |
| Peppers Red Holland | 83% |
| Peppers Yellow Holland | 83% |
| Peppers, Bell Green and Red | 65% |
| Pineapple | 52% |
| Plums | 94% |
| Potato Idaho | 81% |
| Potato Red Bliss | 81% |
| Potato Russet | 81% |
| Potato Yukon Gold | 81% |
| Rhubarb,tops trimmed | 86% |
| Rosemary | 45% |
| Scallion | 70% |
| Spinach Baby | 97% |
| Spinach Cello Untrimmed | 74% |
| Spinach Trimmed/portion | 92% |
| Squash Acorn | 66% |
| Squash Butternut | 66% |
| Squash Hubbard | 66% |
| Strawberries | 89% |
| Summer Squash | 95% |
| Sweet Potato | 80% |
| Tarragon | 75% |
| Thyme | 50% |
| Tomatoes 5×6 | 91% |
| Tomatoes plum | 95% |
| Tomatoes Sundried | 99% |
| Tomatoes Sundried rehydrated | 110% |
| Tomatoes vine | 95% |
| Turnips | 81% |
| Watermelon | 47% |
| Yams | 81% |
| Zucchini | 95% |
Heather – many thanks for the webinar. I hadn’t thought about checking waste amounts to see what is consistently thrown out, to determine where to focus my efforts to decrease. In addition, the information you supplied on certain food additives that contained gluten was very interesting. Once again, thank you!
Thanks Susan, glad you found some it useful