Sweet Potato Fries

Chef's Corner

Sweet Potato Fries

Corporate chef, Chris Waltman of Forbes Hever & Wallace developed this oven-baked recipe as an alternative to fried sweet potato fries. Using the Amana® Commercial AXP Speed oven, he was able to bake these tasty fries to perfection in the same amount of time as a traditional fryer, and 15-20 times faster than a traditional convection oven.

Add some wiggle room to your New Year’s resolution with these delicious baked—not fried, sweet potato fries. Indulge in the crispy exterior and soft, creamy interior of these fries. Baked from raw in just 3 minutes using the Amana® Commercial AXP Speed oven, this energy-efficient method of cooking eliminates food waste, while ensuring timely service.

Check out the video and recipe below, and get cooking!


Sweet Potato Fries

 

Servings:1

Total Cook Time: 3 minutes

Ingredients

  • 8oz (224g)Sweet potato (cut into ¼” fries)
  • 1oz (30mL) avocado oil
  • 1Tbsp (15mL) tapioca starch
  • Salt

Accessories:

  • Non-stick basket (TB10)
  • Oven paddle (PA10)

Procedures:

  1. Toss the raw, cut fries in the avocado oil
  2. Add oiled fries to clean bowl. Toss with powdered tapioca starch and salt.
    The powdered starch is key for ensuring a crispy—never soggy, texture
  3. Arrange fries in a single layer in nonstick basket (TB10)
  4. Using program settings below, bake in your AXP/MXP oven.
  5. Remove from oven, and transfer fries to clean bowl. Season to taste and enjoy!

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 1:00 50% 100% 100%
2 1:00 80% 100% 100%
3 1:00 20% 100% 100%

Featured Chef Spotlight

Corporate Chef Chris Waltman

Forbes Hever & Wallace, Inc.

fhw-chris

Forbes Hever & Wallace, Inc. has been representing food service and supply manufacturers since 1986 and is the official distributor of ACP Amana® and Menumaster® Commercial ovens in Texas and Oklahoma.

Learn more about Forbes Hever & Wallace and check-out their top-notch team, including Corporate Chef Chris Waltman at www.your-rep.com

Root Vegetables

Chef's Corner

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

Root Vegetables

_MG_1773

According to The Nation’s Restaurant News, chefs are anticipating the increased use of seasonal vegetables this fall. Root vegetables, specifically, are the most attractive in terms of preparation because of their versatility.

Whether they’re fried, roasted or raw, root vegetables are some of the most nutrient-dense out of any other type of vegetable in the world. Due to growth and development occurring underground, root vegetables absorb a great amount of nutrients from the soil. Even though each root maintains its own unique health benefits, most are high in antioxidants, vitamins and iron, along with other components that help regulate blood sugar and digestion.

The MXP roasts and chars a variety of root vegetables in just two minutes without sacrificing color OR nutrients. ACP Corporate Chef Sandy Gibilisco prepared the following recipe for roasted root vegetables:

Roasted Root Vegetables

Ingredients:
Sweet onions – cut ¼” (0.6 cm) thick
Carrots – cut into ½” (1.3 cm) medallions
Turnips – cut into 2″ (5 cm) long pieces
Beets – cut into 2″ (5 cm) cubes
Olive oil – 2 Tbsp. (30 mL)

Directions:
1.  Preheat MXP to 520°F (270°C). 
2.  Combine and slice 1 lb. (0.5 kg) of seasonal fresh vegetables as available.
3.  Place on square pan (SQ10).
4.  Drizzle enough olive oil to lightly coat vegetables.
5.  Place in preheated oven and heat at the following settings:

Stage          Time          MW %          Fan %          IR %
1                1:00           100                 0                100
2                1:00            70                 50               100

Iowa Corn

Chef's Corner

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

Iowa Corn

ACP_2-094   

The ACP headquarters and manufacturing facility is located in Cedar Rapids, Iowa – a “flyover state” who has produced more corn than any other state for nearly two decades. However, most of the corn crop throughout Iowa is field corn, which is used for ethanol, livestock feed, sweeteners, etc. A small percentage of the total is sweet corn – which is a summertime delicacy for many. According to the USDA, Iowa farmers in 2014 grew almost 2.4 million bushels of corn on 13.2 million acres of land, compared to 3,393 harvested acres of sweet corn in 2012.

c        jacob combine

Two ACP employees are proud to call themselves Iowa farmers. ACP Senior Technical Specialist Curtis Rottman (left) and Manufacturing Engineer Jacob Kubik (right) go from the office to the field most days. While they each grow beans and corn, Curtis recently began growing sweet corn as well.

corn_smaller
Photo by Jessica Payne

The AMSO35 steams fresh sweet corn on the cob to perfection, while still maintaining nutritional value and integrity. Here’s a tip from ACP Corporate Chef Sandy Gibilisco to check for quality: The closer the kernels and straighter the row… the sweeter the corn!

For optimal results, shuck each fresh ear of corn prior to cooking. Place the corn on a perforated shelf in a ½ size high heat amber pan. Pour ½ cup water into the bottom of the pan. Heat in the AMSO35 at 1:45 per pound of corn. Season with salt and butter, serve immediately.

Grilled Cheese in Tomato Soup

Chef's Corner

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

Grilled Cheese in Tomato Soup

By: ACP Corporate Chef Sandy Gibilisco

As February begins, don’t just settle for crackers in your soup!  Use the MXP to make a Panini grilled cheese sandwich, cut it into bite sized pieces and scatter them over a bowl of steaming tomato soup.

tomato cheese soup

Assemble a grilled cheese sandwich and place on the Panini press accessory in the MXP for 30 seconds, while your tomato soup is heating.

Ingredients:

  • 2 (1/2-inch – 1.3 cm – thick slices country white bread)
  • 1 tablespoon (2 g)  butter, melted
  • 2 ounces Gruyere cheese, grated
  • 2 thick slices  Sharp Cheddar Cheese

Procedures:

  1. Brush 2 slices of bread lightly with melted butter and turn over.
  2. Sprinkle half of the unbuttered side with grated Gruyere on each of two of slices.
  3. Place a slice of sharp chedder on top of the Gruyere on each slice of bread.

Place in MXP on the following settings:

Stage 1:         15 sec           60% MW       20% AIR    100% IR
Stage 2:         10 sec           40% MW         0% AIR    100% IR

Remove both halves from oven and close sandwich. Allow to rest on cutting board for 1 minute. Cut into 1-inch cubes. Place pieces on top of a steaming bowl of soup. The toasty bread becomes a little soft and the cheese gets gooey in the hot soup. It’s sure to make your customers feel like a kid all over again.

tomato-cheese-soup

2013 International Year of Quinoa

Chef's Corner

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

2013 International Year of Quinoa

2013 International Year of Quinoa
By ACP Chef Sandy Gibilisco

quinoa

The year 2013 has been declared “The International Year of the Quinoa” (IYQ), recognizing the South American indigenous peoples for growing this unique super food.

Quinoa remains unfamiliar to many people, especially in the practical sense of cooking and recipes.

Quinoa (pronounced as Keen-wa) is always thought as a type of grain. The truth is contrary to this general belief, as quinoa is not a grain but seeds of a leafy plant related to spinach.

Quinoa is an organic food grown in the Andes Mountains of Ecuador. In Ecuador, it is known as ‘the Mother of all grains”.  It is a small, round; ‘grain’ that is easily cooked. Since water is added to hydrate, it absorbs any other base flavors added to the water, making it perfect flavor profile for a protein substitute, or salads.  Chefs are now using it as a gluten free alternative to pasta or wheat content foods and quinoa items are prevalent on US restaurant menus as a sought after,  gluten free alternative.

Quinoa is a versatile fluffy grain with a delicate, nutty flavor and a texture of slight crunch.

There are three varieties of quinoa which are most readily available in American markets, usually found near the rice products in grocery stores.  All are produced in South America.

  • Pearl quinoa – most available
  • Red quinoa – more costly – provides additional nutrients
  • Black quinoa – price comparison with red quinoa – provides additional nutrients

 Beneficial Facts

Diverse nutrient benefits of quinoa give it uniqueness among grain-related foods.

  • Quinoa has been singled out by Food as Drug Administration as a food with “high nutritive value”.
  • High in certain antioxidant phytonutrients and two flavonoids are now known to be provided by quinoa in especially concentrated amounts. The sometimes the concentration of these has been shown to be greater than high-flavonoid berries like cranberry or lingonberry.
  • High in anti-inflammatory phytonutrients.
  • Small amounts of the anti-inflammatory omega-3 fatty acid are also provided by quinoa.
  • Provides twice the amount of calcium content as found in whole wheat.
  • High in fiber content, providing 5 grams in ½ cup uncooked quinoa.
  • Quinoa needs be rinsed thoroughly to remove a bitter substance (saponin) that coats the seeds.

EASY RECIPE

ACP multi stage cooking microwaves produce a consistently cooked quinoa every time.

  • 1/3 size, 6 “ deep, high heat cambro with lid
  • 2 cups quinoa
  • 1 ¾ cups water
  • 1 crumbled bouillon cube, if desired (vegetable, beef or chicken)

Procedures:

  1. Rinse dry quinoa well, up to three times, using strainer.
  2. Place water, bouillon granules, and quinoa in pan and cover.
  3. Place in microwave on the following settings:

RC 22

MW

   

RC 30

MW

Stage 1

4:00

100%

Stage 1

2:00

100%

Stage 2

5:00

50%

Stage 2

3:00

50%

Stage 3

3:00

40%

Stage 3

2:00

40%

Remove from microwave, uncover, and let sit for 5 minutes.  Stir.

GREEK QUINOA SALAD

greek salad quinoa

  • 2 cups cooked quinoa
  • 2 Roma tomatoes, seeded and small chop
  • 1 cup thinly sliced fresh spinach
  • 1/3 cup finely chopped red onion
  • 3 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teas salt
  • ½ cup crumbled feta cheese
  • Fresh spinach leaves

Procedures:

  1. Place cooked, cooled quinoa in medium bowl.  Add tomatoes, thinly cut spinach leaves and onion.
  2. In a small bowl, whisk together lemon juice, oil, Dijon mustard, and salt. Add quinoa and toss to coat grains.
  3. Arrange fresh spinach leaves on plates. Spoon quinoa mixture over spinach.
  4. Sprinkle with crumbled feta cheese.

Note: Avocado slices are a great addition to this salad party.  Place on top of spinach leaves and top with quinoa.

greek-salad-quinoa

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!

MOC24_MacChez
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.