Viking VSM700, VSM500 manual

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

TTpepper 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

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