Richard Azzolini, Chef Extraordinaire  
Chef services & Cooking Classes, 2017
San Francisco and the greater Bay Area  
featuring local produce, fish, shellfish, and meats with a strong preference for organic & sustainably produced ingredients... 


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There's a Chef in Your Freezer
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There's a Chef in Your Freezer: Table of Contents

Introduction

Part 1: BUILDING BLOCKS

Tomatoes

Concasse Tomatoes and Tomato Nectar

Beefsteak Tomatoes--concasse
Preparing tomato nectar

Oven Roasted Tomatoes and Tomato Purée

Oven Roasted Plum Tomatoes
Plum tomato purée
Oven-dried plum tomatoes
Oven-roasted Beefsteak Tomatoes

Garlic

Preparing Garlic by Oven-Roasting

Whole-head roasting method
Individual Cloves roasting method

Storing the Prepared Garlic

Onions and Shallots

Basic Sautéed Onions and Caramelized Onions

Caramelized Onions

Shallots

Leeks

Slow-Cooked Leeks Building Block

Peppers

Roasted Peppers Building Block

Mushrooms

Cleaning and preparing mushrooms

Cooking mushrooms

Duxelle of mushrooms

Porcini mushroom essence

Other Vegetables

Potatoes

Potato Puree

Pumpkins and Winter Squash

Microwaved or Steamed Squash or Pumpkin
Roasted Squash or Pumpkin Purée

Green Vegetables

Blanch and Refresh Preparation

Eggplant

Roasted Eggplant Purée

Beans

Herb and Aromatic Vegetable Bath for Beans
Beans: Herb and Aromatic Vegetable-Infused Bath Preparation
Lentils

Stocks

Vegetable Stock
Chicken Stock
Beef Stock
Canned Chicken, Beef, or Vegetable Stock

Marinades, Infused Oils, and Infused Vinegars

Marinades

Basic marinade
Variations

Herb-Infused Oils

Basil oil
Thyme Oil
Rosemary Oil
Thyme, Rosemary, Garlic, and Bay Leaf Oil

Herb Infused Vinegars

Basil Vinegar
Chervil or Tarragon Vinegar
Bouquet Garni Vinegar
Herbs de Provence Vinegar
Sherry Wine Vinegar with Garlic, Thyme, and Bay Leaf

The importance of fresh herbs

Packaging the building blocks


Part 2: The Recipes

Sauces

Tomato Sauce

Basic tomato sauce
Variations
Putanesca Tomato Sauce

Pepper sauce

Basic purée of pepper sauce
Variations
Rough Pepper Sauce

Pesto Sauce

Garlic Sauce

Variations

Salads, Dips, and Dressings

Bean Salads

Bean Salad purées

Humous

Lentil Salad

Baba Ganoush

Melitzano salata

Roasted Pepper Salad

Roasted Pepper purées

Skordaliais

Caramelized Onion Spread

Salad Dressings

Basic vinaigrette
Red, white, sherry wine, or balsamic vinaigrette
Variations

Soups

Tomato soups

Basic Tomato Soup
Variations

Garlic Soups

Basic Garlic Soup
Variations
Garlic with Leek or Onion Soup
Garlic-Potato Soup
Garlic-Lemon Soup
Garlic with Greens Soup
Garlic with Green Herbs Soup

Leek Soups

Leek and Potato Soup
Leek and Roasted Pepper Soup
Leek and Bean

Squash & Pumpkin soups

Variations

Purée of Green Vegetable Soups

Onion Soups

Classic French onion with beef stock
Onion Soup with Apples
Cream of Onion Soup

Mushroom Soup

Mushrooms in broth
Cream of Mushroom Soup

Herb Roasted Vegetables

Polenta

Basic Polenta

Serving possibilities

Polenta with roasted pepper or tomato

Three Onion Polenta

Polenta with Gorgonzola Cheese, walnuts, and caramelized onion

Polenta with mozzarella cheese, pine nuts, and basil puree

Mushroom Polenta

Polenta Surprise

Risotto

Mushroom risotto

Risotto with roasted pepper and smoked mozzarella cheese

Tomato Orange Basil Risotto

Leek and Shrimp Risotto

Pizza and Bruschetta

Cornmeal or polenta dough

Kneading the dough
Letting the dough rise
Shaping the dough
Baking the pizza

Pizza Toppings

Bruschetta

Savory Custard Tarts and Flans

Butter crust, a.k.a. pâte brisée

Basic custard filling

Infusing milk
Roasted Garlic and Fontina d'Acosta Filling
Tomato Parmesan Filling
Leek and Gorgonzola Filling
Pepper and Smoked Mozzarella Filling
Mushroom Shallot/Onion Filling

Caramelized Onion Tart

Shellfish and Fish Dishes

Sautéed shrimp and scallops

Shrimp with Garlic Sauce

Fish Filets

Fish Filet Sauté

Salmon

Salmon with Rosemary/Thyme Marinade, finished with Balsamic Vinegar and Caramelized Onions

Grilled Fish

Grilled Fish Filets

Chicken

Sauté of Chicken Breast or Thigh

Variations

Whole Chicken (French Roasted Chicken, Cornish Hen, or Poussin)

Poached Chicken

Stuffed Rolled Breast

Pan Sauté Roulade

Oven-Roasted Roulade

Roulade filling

Chicken Mousse

Variations
Sauces for chicken mousse

Chicken demi-glace sauce with onions and garlic

Veal, Beef, Lamb, and Pork

Sautéed Veal, Pork, Lamb Chops, and Beef Steak

Pan sautéed Veal, Pork, Lamb, or Beef
Veal and Pork Scallops
additions

Tart Shells, Dessert Building Blocks, and Desserts

Tart Shells

Pâte Brisée
Sweet Tart Dough

Frangipane

Basic Frangipane
Fig Jewels in Hazelnut Frangipane
"Stained Glass" Tart
Pears Vesuvius with Pistachio Almond "Lava"
Apples in Maple Walnut Chemises

Fruit Glazes

Apricot Glaze
Apricot / Passion Fruit Glaze
Passion Fruit Glaze
Raspberry or red current glaze
Orange or lemon glaze

Simple Sponge Cake

Simple Sugar Syrup

Whipped Cream

Ice Cream or Sorbet Cake

Fresh Fruit Sauces

Fresh Raspberry or Blackberry Sauce
Fresh Apricot, Peach, or Mango Sauce
Fruit Slush
Frozen fruit puree

Caramel, Caramel Chocolate, and Chocolate Sauces

Caramel sauce
Chocolate Caramel Sauce
Chocolate Sauce

Read the Introduction to There's a Chef in Your Freezer

 

For more information, contact Chef Azzolini at
(415) 680 6204.
or email ChefAzzolini@gmail.com .
Please feel free to contact me with any questions you may have about my chef services or cooking classes.


Chef Services

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Bio

Cookbook

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Chefaz' Blog