National Oatmeal Month

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

National Oatmeal Month

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The start of a new year often represents a handful of new goals and resolutions, whether it be starting a new exercise routine or sticking to a new diet plan.

Many of us can admit to having trouble with sticking to these ambitious objectives, but as if ringing in the new year isn’t enough of a reason to jump into culinary change, the calendar can help in more ways than one!

The month of January is national oatmeal month. This vitamin packed breakfast item is a healthy source of B vitamins and calcium, and it takes longer to digest, resulting in feeling full much sooner. It also assists in lowering cholesterol and reducing the risk of heart disease.

Oatmeal doesn’t have to remind you of soupy, bland wallpaper paste though! Chef Sandy minimizes the inclusion of sugar and uses other ingredients high in protein and antioxidants to provide a powerful, flavorful punch.

Fruit and Oat Breakfast Cassrole

Ingredients:
• 2 Tbsp. light brown sugar
• 1/3 cup old fashioned oats
• 1 egg
• 1 handful fresh blueberries – 2 oz.
• 1/3 cup 2% milk
• 1/4 tsp. ground cinnamon
• 1 Tbsp. sliced almonds
• 1 Tbsp. shredded coconut
• Additional 6 fresh blueberries

Tools:
• 
MXP oven
• 
Oven paddle
• Mixing bowl
• Rubber spatula
• Ceramic oval bowl
• 1/4 size metal sheet pan

Directions:
1. Place all ingredients except almonds and coconut in a mixing bowl and mix evenly for 20 seconds. Make sure egg is well beaten.
2. Pour into ceramic bowl and place on 1/4 sheet pan covered with parchment paper.
3. Place in MXP oven and cook at the following settings:

Stage 1: 1 minute      50% MW      0% AIR      100% IR
Stage 2: 40 sec         40% MW    40% AIR      100% IR

4. Remove from oven and sprinkle with almonds and coconut flakes.
5. Place berries on top of baked casserole.

Fruit and Oat Breakfast Cassrole

Not Your Average Toast

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Not Your Average Toast

While some may think of a simple toasted piece of bread as a literal foundation for butter or grandma’s homemade jam, there is so much more to it nowadays. Topped with vibrant and fresh ingredients, experts argue that the new “artisanal toast” could potentially become its own food group in 2015. Most likely due to its versatility and ability to support a variety of flavor profiles, from organic kale to sliced pear and everything in between.

The toast trend began on the west coast, but many small cafes and restaurants across the country have also integrated this previously small breakfast staple into their menus, offering customizable options to their guests.

As The New Yorker puts it – “Every meal is special and important, every dish should be elevated, revered, and broadcast—even something as pedestrian as toast.” ACP Corporate Chef Sandy Gibilisco’s recipes for artisanal, sweet and savory toasts are sure to do just that with the help of the MXP.

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Caramelized Onion and Gruyere Cheese Toasts
Yield: 6 toasts

Ingredients:
•  6 one inch slices of rustic bread
•  ½ cup caramelized onion jam
•  1 onion
•  1 Tbsp. olive oil
•  ¼ tsp. sea salt
•  ¾ cup shredded gruyere cheese

Procedures:
1.  Combine onion, olive oil and sea salt. Roast in pre-heated MXP at the following settings:
2 minutes     40% MW     90% Air     100% IR
2.  Place bread in pre-heated (520° F) oven directly on pizza stone at the following settings:
20 seconds    10% MW     100% Air     100% IR
3.  Remove with tongs
4.  Spread 2 Tbsp. onion jam on toasts
5.  Sprinkle each toast with 1 oz. gruyere cheese
6.  Place toasts on ¼ sheet pan and place in MXP at the following settings:
30 seconds     10% MW     0% Air     100% IR
7. Serve immediately

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Mango Chutney and Aged Cheddar Toasts
Yield: 6 toasts

Ingredients:
•  6 one inch slices of rustic bread OR 6 slices of whole wheat bread
•  1 9 oz. jar of Crosse and Blackwell mango chutney
•  6 oz. shredded aged cheddar
•  ½ fresh mango, cubed
•  Peppered bacon bits, optional

Procedures:
1.  Place bread in pre-heated oven directly on pizza stone at the following settings:
20 seconds     10% MW     100% Air     100% IR
2.  Spread 2 Tbsp. mango chutney on toasted bread
3.  Sprinkle each toast with shredded age cheddar
4.  Add fresh cubed mango over cheese
5.  Place in MXP at the following settings:
40 seconds     10% Air     80% MW     100% IR
6.  Remove from oven and sprinkle with cooked bacon bits if desired

Breakfast Continues to Grow

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Breakfast Continues to Grow

Breakfast has long been known for carrying great significance when it comes to jump-starting the day, regardless of whether you’re an early riser or a late sleeper. However, today’s breakfast doesn’t just stop at a simple bowl of cereal or buttered toast. Consumers are looking further for their daybreak satisfaction, but they also want it on their agenda.

The grab-and-go attitude continues to emphasize the need for portable and flexible options as well, such as breakfast sandwiches. However, a recent Technomic study suggests that consumers are searching for more protein in their breakfast items, along with recognizable ingredients that can benefit their health in some way.

Breakfast in 2015 is expected to overflow into other areas of the day, which will continue to drive interest and generate profit. McDonald’s is one quick-service restaurant to consider extending their breakfast menu through the lunch and dinner hours.

ACP products offer the speed and quality that consumers are demanding as the breakfast trend continues to grow. ACP Corporate Chef Sandy Gibilisco created a recipe for a delicious handheld breakfast item that is sure to satisfy anyone.

Ham and Egg Breakfast Squares
Yield: 12 servings

Ingredients:
1 package refrigerated crescent rolls
6 eggs, beaten
½ cup cubed ham or bacon crumbles
4 oz. canned mushrooms, pieces and stems, drained and chopped
1 cup shredded cheddar cheese
¼ parmesan cheese
½ tsp. dried thyme
½ tsp. salt
½ tsp. pepper
1 Tbsp. finely sliced green onions

Procedures:
1.  Preheat MXP22 oven to 400°F
2.  Spray ¼ sheet pan with non-stick spray
3.  Unroll crescent rolls and line sheet pan with dough strips. Pinch together to form a uniform sheet, making sure there are no gaps or holes in the dough.
4.  Beat eggs in small bowl, add ham (or bacon), mushrooms, cheddar cheese, parmesan cheese, thyme, salt, pepper and green onions. Pour over crescent roll strips.
5.  Place in MXP22 at the following settings:

Stage 1:    2 minutes                      40% MW         0% AIR         100% IR
Stage 2:    3 minutes                      30% MW        10% AIR        100% IR
Stage 3:    1 minute 30 seconds    40% MW         0% AIR         100% IR

6. Let cool for at least 2 minutes before cutting into squares.

Mug Cakes Stir Up the World of Dessert

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Mug Cakes Stir Up the World of Dessert

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The culinary industry has finally discovered a way to achieve decadent indulgence in just a few minutes. What’s the secret? A regular ol’ coffee mug and a microwave. As the mug cake trend continues to grow in the culinary industry, these small scale treats don’t require a lengthy list of special ingredients, a sink full of dirty utensils or even technical skills, like several desserts do. But that certainly doesn’t mean the sweet tooth will be left disappointed.

Since the nationwide expansion of gourmet cupcakes over the last decade, today’s consumers are beginning to lose interest in this specific concept, according to the Wall Street Journal. And some believe this has opened the door for mug cakes to make their way into cafes and bakeries. While the mug cake offers versatility and sweetness in a single serving like a cupcake does, its total preparation time clocks in at just five minutes, compared to a cupcake’s 15-20 minutes.

ACP, Inc. Corporate Chef Sandy Gibilisco created a recipe for an upside down apple coffee cake, ready in just one minute and twenty seconds using a 12 ounce microwavable coffee mug and the RC22. According to Chef Sandy, microwaves work very well when cooking anything that aims for a soufflé-like consistency in small portions.

UPSIDE DOWN APPLE COFFEE CAKE

Ingredients:

  • 2 Tbsp. butter
  • 3 Tbsp. dark brown sugar
  • ½ apple, thinly sliced
  • ½ egg
  • 2 Tbsp. milk
  • Few drops of vanilla
  • ¼ cup self-rising flour
  • 2 pinches of cinnamon

Procedures:

In a 12 ounce cup:

  1. Put 1 Tbsp. butter, 2 Tbsp. brown sugar and apple slices in bottom of cup.
  2. Place in RC22 microwave for 15 seconds at 100% microwave power.
  3. Soften remaining butter. Mix the following ingredients in a small bowl until creamy:
    1. Remaining sugar
    2. Remaining butter
  4. Add egg, vanilla and beat with a fork.
  5. Add flour and cinnamon, mix until smooth.
  6. Swirl coffee cup to make sure apples are completely coated with butter and sugar.
  7. Pour batter into the coffee cup and swirl once.
  8. Place the cup on a paper plate in case of overflow, and cook in the RC22 for 45 seconds at 50% power and then cook for 20 seconds at 80% power.

Note: Microwave each mug cake individually.

Mud Cakes

Eggs for Breakfast… and Dinner?

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Eggs for Breakfast… and Dinner?

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If there’s one thing that most people love to eat for breakfast, without regretfully feeling as though they’ve eaten enough to feed an army, it’s eggs. With a diverse list of preparation possibilities, you can’t go wrong as a chef when it comes to using this ingredient to attract and please customers.

There were 12.5 billion breakfast orders placed in 2013, a three percent increase from the previous year. While the craving for breakfast grows each day, restaurants are trying to keep up. Many quick service restaurants, such as Panera Bread or Bruegger’s Bagels, have specifically increased the availability of egg dishes by 20% in the last five years.

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Consumers have learned that an egg-filled breakfast is the answer to feeling full for a longer period of time, due to its protein content. Although, in previous years eggs have been pinned as a possible factor in increasing the risk of heart disease or stroke. But a recent study suggests that daily egg consumption will not affect such a risk. In fact, there are several ways that you can actually benefit from eating eggs besides keeping you full. For example, a recent 2014 study proved that frequent egg consumption can improve your reflexes. Click here to learn about other ways that eggs can improve your overall health.

Rather than craving this genre of food in the morning, it’s now developing at the end of the day as well. Food enthusiasts refer to this action as “brinner,” similar to the recognizable term, “brunch.” There seems to be no real science behind this concept; it comes down to the fact that people are starting to eat what they want, when they want it. But a simple bowl of cereal won’t make the cut, we’re talking about legitimate servings of scrambled eggs, sausage, pancakes – whatever the heart, or stomach, desires.

Don’t worry, ACP is here to help amidst this rapidly growing culinary movement. Several of our products can be used for quickly producing a variety of egg dishes, such as omelets or breakfast sandwiches. You will see in this instructional video with ACP Food Application Scientist, Patty Reyes, that the RC30 can be used to prepare a freshly poached egg in just 50 seconds. Don’t have a RC30? Visit our website for more cooking guides using other ovens.

PoachedEggs_Toast

 

NRA 2013

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

NRA 2013

It’s that time! Time for the National Restaurant Association Show at McCormick Place in Chicago! Join ACP at their redesigned booth #4818, May 18-21. Chef Sandy Gibilisco and Food Application Scientist, Patty Reyes will be demoing the MXP22 and Jetwave live with these delicious items! Download the NRA mobile app: http://app.core-apps.com/nrashow2013  to help find your way to these delectable treats.

TRENDING BREAKFAST
Breakfast is not only the most important meal of the day, it is the fastest growing restaurant category in 2013. According to Packaged Facts’ Breakfast Trends in the U.S. Foodservice Market, sales from the morning are estimated to reach $37 billion this year.

No day part has grown faster than the breakfast category in the last five years and has contributed more to the success of many quick service and convenience store chains, as well as full service restaurants. As the ethnic makeup of the American public continues to evolve, so do quick service restaurant breakfast items, full of new texture, flavors and healthy options.

Our featured recipe below provides a fast and nutritious breakfast meal that will wow your taste buds. We will be demoing this item and the following menu items at the show!

Fruit and Nut Breakfast Casserole
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A delicious medley of blueberries, coconut, and almonds on top of sweetened old fashioned oats, this combination will surely give you a boost of energy to walk the show!  This healthy breakfast dish is baked and toasted in the MXP22 in under 2 minutes!

Ingredients:

  • 2 TB (25 g) light brown sugar
  • 1/3 cup (18 grams) old fashioned oats
  • 1 egg
  • 1 handful (2 oz) fresh blueberries
  • 1/3 cup (2.7 oz) 2% milk
  • ¼ teas (1 g) ground cinnamon
  • 1 TB (6 g) sliced almonds
  • 1 TB (5 g) shredded coconut
  • Additional 6, fresh blueberries

Tools:

  • MXP 22 oven
  • Oven paddle
  • Mixing bowl
  • Rubber spatula
  • Ceramic oval bowl
  • ¼ size sheet pan

Directions:

  • Place all ingredients, except almonds and coconut in mixing bowl and mix 20 seconds. Make sure egg is well-beaten.
  • Pour into ceramic bowl and place on parchment paper covered ¼ sheet pan.
  • Place in MXP oven on the following settings (520˚F/270˚C):

Stage # 1:     1 min               50% MW               0 % AIR                  100%  IR
Stage # 2:     40 sec             40% MW               40% AIR                 100%  IR               

  • Remove from oven and sprinkle with almonds and coconut flakes.
  • Place berries over top.

Muffuletta Panini 
Muffaletta Panini

If you’re looking for unique, hot New Orleans style cheese sandwich, with a crisp, Panini style French bread, look no further than the ACP booth. The XpressTM ovens do a magnificent job of producing pronounced grilling marks using the GR10 panini accessory inside the oven, and in a less than a minute.

Asian Stuffed Baked Potato
Asian Stuffed Baked Potato

An Asian twist to the traditional baked potato, this stuffed potato is a complete meal with chicken, fresh vegetables, and a Thai peanut sauce. The MXP, with 2200 watts of microwave, kicks out this loaded potato in just 5 minutes.

Fish Tacos
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These fish tacos provide Tex-Mex flavors with a creamy lime cilantro sauce. The MXP does great job producing a flaky flounder for the tacos  in just under two minutes!

 

 

Fruit and Oat Breakfast Cassrole

OnCue High Speed Microwave

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

OnCue High Speed Microwave

On Cue™  High Speed Microwave

  • 2400 watts
  • Cooks 42% faster than conventional microwave ovens, rethermalizing snacks in less than a minute!
  • Can be used for single or multiple portion items
  • Ideal for rapid speed of service

Cryovac, or sous-vide, packaged foods such as individually portioned soups, sauces, oatmeal, meats, and others perform to the maximum, when rethermalized in the On Cue™ . The hermetically sealed container provides a mess-free as well as uniform heating environment.  Soup comes out hot without the splatter!  With just a single push of a preprogrammed key and the oven door opening automatically after a cook cycle, this oven proves to be very easy to use.

The jigsaw shaped footprint doubles the cooking capacity on a 28 ½” shelf (refer to picture below), so it improves productivity in a small footprint.

Below are a couple of Cryovac packaged foods that come out hot in just a matter of seconds. Enjoy!

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Two On Cue™ ovens, back to back.
Steel Cut Oatmeal (Cryovac Packaged)
Oatmeal and Fruit

Oven model: On Cue™
Qty: 6 oz. (170 g)
Start Food Temp: 35-40°F (3-6°C)
Accessory: Ceramic bowl to contain package

Stage 1
                               Stage 2
Time: 0:35                          Time: 0:05
Microwave: 100%               Microwave: 50%

Marinated Shrimp (Cryovac Packaged)
shrimp

Oven model: On Cue™
Qty: 8 oz. (227 g)
Start Food Temp: 35-40°F (3-6°C)

Stage 1
Time: 0:20
Microwave: 100%

If you have any further questions about cooking in the On Cue™  email us today at: testkitchen@acpsolutions.com.