Author Archives: Lauren Beaudoin

  • Potato Croquettes

    This recipe was submitted by Michelle Ericson of the Foodservice Community. She works for the Southwestern Oregon Community College. Ingredients
    • 6 Idaho potatoes
    • ¼ c butter
    • ½ tsp Salt
    • 2 eggs
    • 1/8 c Parmesan cheese
    • 2 c Bread crumbs
    • 3 tbsp Canola oil
    You'll also need: Instructions
    1. Peel and dice the potatoes.
    2. Fill a 6 quart saucepan with water and boil the potatoes until tender.
    3. Drain potatoes and mash with butter and salt. Refrigerate mashed potatoes until cool.
    4. Mix in one beaten egg and some Parmesan cheese.
    5. Take 1/3 cup mashed potatoes and roll into an elongated balls (kind of egg shaped).
    6. Beat the second egg in a separate bowl. Roll each ball in the egg and then roll in breadcrumbs until completely covered.
    7. Add three tablespoons canola oil into a frying pan and fry each ball until brown and crunchy.
    8. Remove from frying pan and place on a paper towel. Serve warm.
  • Tilapia & Shrimp Creole Newburg

    This recipe was submitted by a member of the Foodservice Community. He told us that this is a favorite at the venue he works at and that it works great on a budget. Ingredients
    • 3-5 Tilapia pieces
    • Peeled & de-veined tiger shrimp
    • 1 c Diced onions
    • 2 c Diced green & red peppers
    • ¼ c chopped chives
    • 2 qt Heavy cream
    • ½ gal Water
    • 1 lb Lobster or fish base
    • ½ lb Butter
    • Parsley
    • Cumin
    • Minced garlic
    • Paprika
    • Thyme
    • Salt & Pepper
    What you'll need: Newburg Sauce Instructions
    1. Sauté onions, peppers, and garlic in oil and butter.  Add in chives, thyme, cumin, salt and pepper to taste.
    2. Deglaze with water and bring to a boil.
    3. Add in your lobster or fish base and heavy cream.
    4. Thicken with cornstarch/water until desired thickness.
    Tilapia Instructions
    1. Create a rub with cumin, paprika, garlic granules and pepper (don't add salt to this - it doesn't need it).
    2. Sprinkle over fish and bake at 350 degrees for about 10-15 minutes.
    Shrimp Instructions
    1. Toss shrimp with above rub and put on a greased sheet pan.
    2. Cook until desired firmness at 350 degrees for approximately five minutes tossing frequently. Caution: don't overcook!
    You can serve this with Creole rice and roasted vegetables. Garnish it with chopped parsley. Creole rice has onions, peppers, celery, cumin, paprika, and garlic. When it's fully cooked you can toss in diced tomatoes.
  • Weekly Tidbits 12.5.2010-12.11.2010

    Each week, we want to bring you the most interesting (and bizarre) news that we can find pertaining to foodservice, health, and the community. Here are this week's finds from a number of different news sources, blogs, forums, and quirky websites. The 10 Biggest Food Stories of 2010 It's the end of the year. That means that everyone in the country will be posting the best and worst lists of everything you could imagine for 2010. We also jumped on the band wagon and decided to bring you one that we thought was most relevant. Have one you'd like to share? Let us know. How to Get Your Restaurant Noticed by the Local Media This has been a challenge for restaurateurs for decades. Trying to find the best media outlets for the least amount of money and grief is never-ending. This article lists some tips on how to market your venue in your area and how to find the right outlets for your type of business. Devour the World I'm a big fan of recipes for people that I can't cook. I am one of those people. This travel and food blog is fantastic and I urge you to check it out. You won't regret it. Have a question about where to find more foodservice news or recipes? Email us. We're happy to help you find exactly what you need. If it can't be found on our website, we'll help you figure out where to look next. Robot Restaurant Opens in China That's right -- someone went there. One restaurant owner in China decided that hiring humans was so last year. Instead he decided to employ robots to both wait tables and greet guests at the door.  Don't worry, the kitchen is still run by humans...for now. Eggnog: Less Fat, More Fun Although we all love eggnog and the cheery feeling we have while drinking, we seem to suddenly loath it once we step on the treadmill afterward. Why? Because it is chocked full of delicious calories. One mixologist decided that she was done with old-fashioned eggnog and set out to create a new version made only with alcohol. Say what?! Yep, the same delicious drink with less calories and a whole lot more fun. Reindeer - The Other, Other...Meat? One restaurant in Arizona that is famous for serving up unusual dishes is at it again. Patrons that enjoyed an all rabbit menu during Easter will now be able to check out a new menu that focuses on North American caribou.
  • Weekly Tidbits 11.28.10 - 12.4.10

    Each week, we want to bring you the most interesting (and bizarre) news that we can find pertaining to foodservice, health, and the community. This week we wanted to focus on other fantastic resources out there for business owners, managers, and foodies. Here are this week's finds from a number of different news sources, blogs, forums, and quirky websites. MFN Magazine Feature - 4Food in NYC: Dejunking Fast Food The 4Food concept in New York City has got to be the coolest one we've seen yet. Without spending a dime on advertising, they have managed to bring in remarkable amounts of customers and attain higher opening day sales that ever expected. Check out the latest edition of MFN Magazine (page 28) for a write-up on this awesome new establishment. Foodservice Community This online community has over 10,000 foodservice members that post daily about their experiences in the industry. There are hundreds of photos, blogs, videos, recipes, and opportunities to earn rewards points. We're a HUGE fan of this website. This website is your number one source for recipes. For those of you who are challenged in the kitchen (like me), there are dozens of recipes available. For those of you who want new ideas or to be challenged in the kitchen, those are there as well. Happy cooking! Have a question about where to find more foodservice news or recipes? Email us. We're happy to help you find exactly what you need. If it can't be found on our website, we'll help you figure out where to look next.
  • Kale Soup Recipe

    This recipe was submitted by a member of the Foodservice Community. He told us that it was his grandmother's recipe and that they make this every year at Thanksgiving and Christmas. Ingredients
    • 1/2 lb Butter
    • 2 tbsp Canola Oil
    • 2 c Diced Carrot
    • 2 c Diced Celery
    • 3 c Diced Onion
    • 2 Bunches Chopped Kale
    • 1 lb Diced Linguica or Polish sausage
    • 1 lb Red or White Beans
    • 1 lb Diced Red Potato
    • 1 tbsp Thyme
    • 1 tsp Red Chili Flakes
    • 1 tbsp Garlic Powder
    • 1.5 Gal Water
    • Chicken Base to Taste
    • Salt & Pepper
    Don't forget some of these kitchen essentials before you start! Instructions
    1. Melt butter in oil over medium to high heat.
    2. Once melted, add the carrots, celery, and onions.
    3. Saute for a few minutes and add salt, pepper, thyme, garlic and chili flakes, linguica and potatoes.
    4. Stir mixture well and add water.
    5. Reduce heat to medium and add in the kale.
    6. Let simmer until the kale is tender. Add chicken base to taste and then add the beans. Turn off heat to avoid overcooking the potatoes and beans.
    7. Serve with crusty bread on a cold night.
    *If you would like to make the soup creamier you have two options. You can either puree some of the kale once it's cooked or you can add cream to the soup at the end.
  • Super Simple Stuffing

    This recipe was submitted by Tori Raye on I loved that this recipe was so simple and the fact that she added a little bit of pear to the mix. Sound delish!
    • 2 tbsp olive oil
    • 1/4 tsp minced garlic
    • 1/4 c diced yellow onion
    • 1/4 c chopped celery
    • 1/4 c chopped green onion
    • 1 pear, cored and diced
    • 1 (12 oz) package dry bread stuffing mix
    • 1/4 c chopped fresh parsley
    • 1 (32 oz) carton chicken broth
    Don't forget to organize all of your supplies beforehand -- you'll need a fruit corer, a cutting board and knife set, and some measuring spoons.
    1. Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
    2. Heat the olive oil in a skillet over medium heat. Stir in the garlic, yellow onion, celery, green onion, and pear. Cook and stir until the vegetables are tender, about 10 minutes. Place the stuffing mix into a large mixing bowl; stir in the vegetable mixture, parsley, and chicken broth. Stir until the chicken broth has been absorbed by the stuffing mix; spoon into the prepared pan.
    3. Bake in the preheated oven until golden brown on top, about 30 minutes.
  • Surviving the Holiday Rush

    The minute Halloween is over the holiday rush begins for most foodservice venues. The volume picks up and the special requests come flying into the kitchen. The money is fantastic, but the chaos can sometimes feel unbearable. So how do you prep for the holidays in the foodservice industry? Here are a couple of tips to get you through the next few weeks. Overestimate Your Potential Volume There's nothing worse than being unprepared, running out of food or beverages, or not turning your tables fast enough. Stock up, stay organized, and motivate your staff to move faster.
    • To turn tables a little quicker, get appetizers and salads out right away. Suggest dishes to guests to help them speed up the order process. Also, have your dessert platters visible to guests early so that deciding on a dessert is easier.
    • Stock up on everything! You are guaranteed to sell more food and alcohol at your venue, but don't forget about take-out. To-go sells increase substantially during the holidays and you will need extra disposables.
    Streamline One thing that your entire staff needs to understand during the holidays is that streamlining and teamwork are key.
    • Try pairing up your servers so that they help one another with their busy sections during the holidays. Some restaurants already do this and it works beautifully. Your servers will feel better knowing that they have another team member looking out for them and your customers will have the peace of mind of knowing that they will be well taken care of.
    • Offer dishes are that easier to prepare during the holidays. By making foods that are quick to prep your key selling point you'll turn tables and keep your guests happy.
    Maximize Your Gift Card Sells A lot of foodservice venues don't realize the impact that gift card sales can have on their overall sales during the holidays. Maximize your gift cards sales by trying one of the ideas below.
    • Allow your customers to buy gift cards online. Not only does this make the process of obtaining a gift card easier for your customers, it also saves your staff the time it takes to activate each individual card.
    • Offer a free gift with the purchase of a gift card. A lot of venues have caught on to the trend of offering a free $5 card with the purchase of a $20 or $25 gift card. And you know what? It works for them. Large venues like Logan's, Bravo! Cucina Italiana, and Chili's have seen great success with this promotion for several years now.
    Have a question about this blog post or have something to add? Let us know! Feel free to contact us at Photo courtesy of
  • Weekly Tidbits 11.14-11.20

    Each week, we want to bring you the most interesting (and bizarre) news that we can find pertaining to foodservice, health, and the community. Here are this week's finds from a number of different news sources, blogs, forums, and quirky websites. Thanksgiving Turkey Cake Recipe Ummm, yes. You read that right. I won't go into the crazy details of the recipe...I'll let you read it for yourself and see if it is at all appetizing to you. Who knows? It might be a big hit this Thanksgiving. Thanksgiving Turkey Ice Cream Cake So apparently isn't the only site with a turkey cake. It appears that Baskin Robbins is offering a turkey cake of another kind (this one looks much more appetizing). Andrew Zimmern Gets an Improbable, Bizarre Board Game I think we've all watched Andrew Zimmern eat some strange things and just do strange things in general. Something that I'm still baffled by is this new board game that came out this month. It is the all new, one of a kind bluffing game about his travels. The goal is to convince other players that your description of the item on the card is correct. As stated on, "So you're supposed to pretend that you know what fermented dingo testicles taste like?" Maybe. I guess we'll have to try this game out and get back to you on that one.
  • "Texas Style" Egg Salad

    This recipe was submitted by Robin H. of the Foodservice Community. She works for a private club restaurant here in Texas. She reviewed many different recipes and made it her way.
    • 10 hard boiled eggs
    • 1/2 c Hellman's Mayonaise
    • 1/2 c Sour Cream
    • 1 tbsp Pickle Relish
    • 1 tbsp Honey Dijon Mustard
    • 1 tsp Granulated Sugar
    • 1/4 c diced Scallions or Red Onions
    • Salt & Pepper to taste
    • Dash of Paprika
    Kitchen tools that you're going to need:
    1. Chop up your boiled eggs and blend well with other ingredients
    2. Refrigerate for at least an hour
    3. Serve on a lettuce leaf with croissants or crackers.
    *Note: This pairs well with a bowl of homemade potato soup!
  • "Real" New England Clam Chowda

    This recipe was submitted by a chef that is a member of the Foodservice Community. He graduated from New England Culinary Institute (best culinary school in the country in his opinion) and has been working in restaurants since the age of 15. He started at a little Italian restaurant run by a 70 year old that made everything from scratch. "I think I could make a marinara with my eyes closed now," he told us. The amounts for ingredients are not exact, but close enough (everyone likes to add their own touch). This is his grandmother's recipe that was tweaked a bit and won second place at the Cape Cod chowda festival.
    • 1 cup Diced Bacon (or Salt Pork)
    • 1/2 lb Butter
    • 2 tbsp Canola Oil
    • 2 c Diced Celery
    • 2 c Diced Onions
    • Clam Base
    • 4  c Diced or Minced Clams (canned or frozen - just thaw out)
    • 1/2 gal Water **
    • 1 qt Heavy Cream
    • Light Roux (equal parts butter & flour)
    • Dill
    • Thyme
    • Garlic
    • Salt & Pepper
    **Can use clam juice if you can find a good quality. Kitchen supplies you'll need:
    1. Add butter and oil to a pan and let butter melt.
    2. Sauté bacon until rendered, add celery and onion. Sauté them for a few minutes until they begin to soften.
    3. Add garlic, dill, thyme, salt and pepper (real New England clam chowder goes heavy on pepper).
    4. Add in water and clam base to taste. I like to thicken the water at this point when it comes to a boil. This will prevent you from having to boil the cream later and potentially scorching it.
    5. Add in heavy cream and lower heat, slowly bring up to temp to avoid scorching the cream.
    6. Once the soup is almost to boiling point add the clams and turn off the heat. Clams need to be last to avoid making them chewy. If you like, you can sauté the clams with garlic and butter.
    Serve in a bread bowl and enjoy!

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