Viking VSM700SG Use and Care 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 35