St. Helena Hospital Chef Wins Premier Culinary Creations Award

7/22/2009 - St. Helena Hospital Chef Wins Premier Culinary Creations Award

Erick Neuharth, executive chef at St. Helena Hospital, has won the 2009 Culinary Creations Award from Premier Healthcare Alliance for his roasted red pepper lasagna roulade recipe topped with fresh tomato sauce and alfredo.

Neuharth was selected by more than 300 of his peers at Premier’s annual foodservice forum, which drew more than 2,000 health care systems and supplier attendees to Anaheim last month. He was among five finalists whose award-nominated dishes were prepared for attendees to taste and vote for their favorite entrée.

“We are so proud of Erick. To be acknowledged by your peers as being the very best of the best in health care foodservice is an honor and truly well deserved,” said Terry Newmyer, president/CEO, St. Helena Hospital.

“I’m honored to be recognized by my peers and Premier’s outstanding organization,” Neuharth said. “I am privileged to have a job where I can use my culinary training to provide quality meals to St. Helena Hospital patients, visitors and employees. The mission of St. Helena Hospital is to enhance health and wellness which allows our employees’ talents to shine so we can improve the quality of life in the communities we serve.”

Please see below to obtain Neuharth’s award-winning recipe.

# # #

Roasted Red Pepper Lasagna Roulade with House Made Tomato Sauce and Alfredo

Serves 25

The Roulades:

2 ea Saffron pasta sheets, fresh, 12x12 in.

2 ea Spinach pasta sheets, fresh, 12x12 in.

1lb 14oz Ricotta cheese

5 oz Italian cheese, blend (Recommend Parmesan, Romano)

2 tsp Kosher salt

3 ea Eggs, whole

Pinch Ground white pepper

8 ea Basil leaves, fresh, chiffonade (thin strips)

2 ea Roasted red peppers, canned, rinsed, and small diced

3 Tbsp Olive oil

2 tsp Garlic, minced

1 C Yellow onion, small dice

4 C Spinach leaves, fresh and packed

2 C Button mushrooms, sliced

Procedure:

Pre-heat oven to 350 degrees.

Lay the pasta sheets on a clean surface and cover with plastic wrap. The plastic wrap later gets discarded when the cheese filling is applied.

In a small bowl, mix the ricotta, and Parmesan, Romano, blend. Add eggs, red pepper, salt, white pepper, and basil leaves. Mix together.

Cover and keep refrigerated at 40 degrees, until needed in step #12.

Heat a large sauté pan to medium-high heat. Add olive oil and then the onions. Sauté onions for approximately 5 minutes or until golden brown.

Add garlic and sauté for approximately 3 minutes.

Add mushrooms. Increase temperature to high heat, stirring constantly approximately 5-7 minutes or until mushrooms are tender.

Add spinach. Sauté for approximately 3 minutes or until spinach is wilted.

Transfer mixture to heat safe container and cool mixture thoroughly.

Once mixture is cooled, fold into the cheese mixture.

Bring a cup of water to a boil in a small saucepan. With a pastry brush apply the hot water generously to both sides of the pasta sheets.

Divide the filling evenly between the 4 pasta sheets. Spread over the pasta sheets with a spatula leaving a 1-inch rim around the edge with no filling on all 4 sides of the pasta.

Roll each sheet very tightly in a pinwheel roll.

Wrap each pasta roll with a 16x16 in. piece of plastic wrap, pinch and twist the ends. Roll each plastic wrapped roll in foil and twist ends.

Place the 4 pasta rolls in a 2 in. hotel pan and cover with 2 qts. Of water. Make 4 inserts with a knife along the top of each roulade, cutting through the foil and plastic wrap (Vents).

Bake at 350 degrees for One hour, or until heated through to 145 degrees.

Sauces:

1.Marinara:

¼ C Butter

1 Tbsp Garlic, minced

½ ea Small red onion, chopped

½ ea Small green pepper, chopped

½ C Button mushrooms, sliced

½ tsp Dried basil

½ tsp Dried oregano

1 ea Bay leaf

14.5 oz Diced tomato, canned

14.5 oz Stewed tomato, canned

1 C Vegetable stock

2 tsp Kosher salt

Procedure:

In a heavy bottom saucepot, melt butter over medium heat. Once melted, add garlic and raise the heat to medium-high. Stir constantly, until garlic is golden brown, approximately 4 minutes.

Add onion, pepper, mushrooms, basil, oregano, and bay leaf to sauté, stirring once in a while. Sauté 4 more minutes

Add tomatoes, salt, and stock. Bring to a boil, and then reduce to a simmer. Simmer for 20 minutes.

Pull saucepot off the burner and puree with an immersion blender. Set aside and maintain temperature of 140 degrees.

2.Alfredo:

3 1/2C Heavy cream

1 ½ tsp kosher salt

¼ tsp Nutmeg, ground

2 Tbsp Cornstarch

1 ¼ C Parmesan, grated

1 Tbsp Garlic, granulated

Procedure:

In a heavy bottom saucepan, add all ingredients and stir with a whisk over a medium-high heat until mixture begins to boil.

Reduce to a simmer and continue stirring approximately 4 more minutes until sauce is smooth and velvety. Set aside and maintain temperature of 140 degrees.

For Plating:

Remove roulades from the oven after obtaining an internal temperature of 145 degrees. Let the roulades rest for ten minutes.

Carefully remove plastic and aluminum foil. Slice roulade into ½ inch slices and arrange two slices (One slice saffron and one slice spinach roulade) on the two sauces.

Garnish with chiffonade of Basil. (Thinly sliced, optional)

For Lasagna Roulade

1: When refrigerating the ricotta filling maintain a temperature of 140 degrees

2: When storing the marinara and Alfredo sauces, maintain a temperature of 140 degrees or higher.

3: When removing the Roulade from the oven, obtain a minimum temperature of 145 degrees internally.

1.Basil

2.Olive oil

3.Yellow onion

4.Spinach

5.Unsalted butter

6.Canned Diced Tomato

7.Canned stewed tomato

8.Vegetable stock

9.Parmesan cheese

Source: St. Helena Hospital (St. Helena Hospital News and Events)

< Back