Linzer Cookies

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Linzer Cookies

Here is one of my wife’s favorite cookies when we end up spending summer time on the west coast. We have a few favorite bakeries that do a great job of making the delectable cookies. I think these cookies started in Austria, but what inspired me to make this recipe other than my wife loving them; was the fact that I was taking a flight back to Austin and they had a documentary on European baking traditions around the holidays. And to me it was really interesting to see how shortbread is made all over the world and how versatile it is as well. Just a few simple ingredients of butter, sugar, and flour can be the start of something wonderful. I took it a step further by using some of my jams that I had made from the summer fruit. Here is the recipe I hope you enjoy it!

Shortbread

2 sticks of butter

3/4 cup of sugar

2 cups of flour

1 tsp of salt


Raspberry vanilla jam

30oz raspberry

1 1/2 cup sugar

1 cup water

4 tbsp low sugar pectin

1 vanilla bean


Strawberry jam

3lb strawberry

1 2/3 cup water

1 3/4 cup sugar

1 vanilla bean

7 1/2 tbsp low sugar pectin


powder sugar for dusting


For the shortbread, Preheat oven to 350 degrees

Using an electric mixer beat butter until soft and fluffy.  Add granulated sugar and salt and mix well. Then add the flour in 3 stages until just blended.  Take out and form into a round dish. Wrap in parchment paper and cool in the refrigerator for 45 minutes. Then take out and roll the dough into 1/8 inch thickness. Dust your board with flour if you need to. Then using a heart shaped cookie cutter cut out cookies and place on a sheet pan lined with parchment paper. Continue the process until you have all the dough cut out. Then take a smaller size heart shaped cookie cutter and cut the middle out of half of the cookies.

Then place in the oven and bake until golden brown about 12-15 minutes depending on how big of cookies you cut. Take out and allow to cool

To see how to make the jams go here

Then take your jams and fill the bottoms without the small heart shaped cut out. Then dust the tops of the cookies with the small heart shape cut out with powder sugar. Place that on top to sandwich the cookies in between the jam. Continue the process until you have all the cookies finished. Serve and enjoy!

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Tortellini En Brodo

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Tortellini En Brodo

Here is a take on the classic recipe tortellini en brodo. My version is without pork and doesn’t have chicken in the broth but don’t let that fool you that this isn’t as good if not better than the original. This is a straight forward recipe using ground wagyu beef to make a meatball stuffing. Then placing the tortellini in smoked beef broth and topping it with a little fresh parmesan.

Wagyu Meat Filling
1 1/2 lbs wagyu ground Meat
1 egg
1 cup finely grated Parmesan
1 tbsp fennel seeds
4 garlic cloves grated
1 1/2 cup panko
4 tbsp fresh chopped parsley
2 tbsp fresh chopped oregano
2 tbsp of fresh chopped chive
1 tbsp of fresh chopped thyme
1-2 tbsp salt
1 tsp red chili flakes
1 tsp black pepper

Basic Egg Pasta
2 eggs
3 egg yolks
2 tbsp warm water
2 cups flour
1 cup semolina
1 tsp of salt 


Smoked bone broth 5 smoked beef rib bones 1 onion 1 leek and 1 fennel 1 garlic bulb 10-12 cups of water 2 celery ribs and 2 carrots chopped Salt to taste

For the Smoked beef broth,

Place all the ingredients into large stock pot and bring to a boil. Turn down to a simmer and cook until you have about 4 cups left. Strain and season with salt. Set aside and keep warm

For the Meat,

Grind the meat yourself making sure you have ice cold attachments for your meat grinder or have your local butcher grind it for you. (short rib is an expensive cut to grind so you might want to use a less expensive fatty cut like brisket, chuck, or round).  Add all the other ingredients to stainless steel bowl and season.  Take a small saute pan on high heat with a tsp of olive oil and cook 1/2 oz of the meatball mixture.  Taste the meatball to see how it tastes.  If everything tastes perfect then set aside for the pasta, if not adjust the meatball to what you think it needs.  

For the Pasta

Place 2 cups of flour and 1 cup of semolina in a bowl. Make a well in the center of the flour.  Add eggs, yolks, water, and salt.  With a fork stir the egg mixture until it starts to form a ball of dough.  Then use your hands to form the dough.   Add more flour if the dough is wet.  Knead the pasta for 5 minutes and then cover and rest for at least 30 minutes. 

Take your pasta and cut in half.  Leave one half covered while you work with the other half.  Take the half of the pasta with a rolling pin and roll until the dough is thin enough to fit inside the biggest setting on your pasta machine ( I use the kitchen aid attachment).  Then run the pasta all the way down to the lowest setting twice.  Dusting the dough with flour if it is too wet. Then on the third time run it down to the number 6 or 7 setting depending on the strength of the dough.  Again, Use a little flour for dusting.  If you feel like the dough is very strong and good density to it you might be fine with a 7 setting.  If you feel like the dough is "loose" and doesn't have the structure to it then you might want to go a little thicker with a number 6 setting.  One you have the flat pasta all laid out you can take an adjustable pasta cutter (here) and cut 1/2 by 1/2 inch squares. Fill each pasta with just a small amount of meatball filling.  Brush each one with water and then fold over into a triangle, then pinch the ends together to make a tortellini shape.  Place on a sheet pan lined with parchment paper.


To Finish,

Place a pot of salted water on the stove and bring to a boil.  Place another pot on medium heat with the bone broth. Place 20-25 tortellini pastas in the water and allow to cook for 2 minutes.  Strain out and place in the sauce pan with the beef broth and cook for another minute to finish cooking the tortellini’s to al dente. Adjust the seasoning with salt and pepper if need be. Then portion the tortellini en brodo in 4 bowls. Top off with parmesan and chives. Serve and enjoy!

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Nutella and Cream Cheese Roll

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Nutella and Cream Cheese Roll

Here is a simple dessert that will take you no more than 30-45 minutes to make. Super easy and not a ton of ingredients. The cake is a classic sponge that is light and airy. The filling is rich with the addition of nutella but the end result is something everyone will absolutely enjoy. This for me is one of those desserts that can be pulled off quickly if you are in a pinch or want to make something that doesn’t require a ton of time. Here is the recipe I hope you enjoy it.

Hazelnut Sponge

150g 3 eggs

54g 3 yolks

111g sugar

35g flour

60 g hazlenut flour

128g 3 egg whites

3 tbsp sugar

2 tbsp of frangelico

pinch of salt


1 lb of cream cheese

2 small jars 13 oz each Nutella


For the sponge cake, Preheat oven to 375 degrees

Place eggs, yolks, and 111g sugar into a stand mixer.  Whisk until thick and pale yellow about 5 minutes.  Then add the flour, hazelnut flour, frangelico, and a pinch of salt to the egg mixture and mix well.  Then pour the mixture into a large stainless bowl.  Clean out the mixing bowl and then place egg whites into the bowl.  Whisk egg whites until triple in volume and then add the 3 tbsp of sugar.  Whisk until stiff peaks and add.  Then fold the egg whites into the egg-flour mixture in 3 parts.  Pour the batter onto a sheet pan lined with parchment paper and smooth surface with offset spatula.  Place in the oven and bake for approximately 10 minutes or until golden brown and cake tester comes out clean.  Take out and let it cool completely.

Meanwhile in a stand mixer bowl place cream cheese and whip with a paddle for 1 minutes. Then add the nutella to the bowl and whip until smooth (about another minute or so).

Once the sponge is completely cooled take a piece of parchment paper the same size as your cake. Lightly sprinkle paper with powdered sugar.  Flip the hazelnut sponge cake over onto the sprinkled parchment paper.  Peel back the parchment paper that is now facing you from the bottom of the cake.  Then take an offset spatula and add an even layer nutella cream cheese spread on to the sponge cake, leaving about an 1/2 border all around the sponge cake (option cut cake in half to make two smaller rolls)  Then roll the sponge cake up and keep it wrapped in parchment paper and place in the refrigerator for at least an hour.  

To Finish,

Simple dust the top of the nutella roll with powdered sugar, slice and serve!

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French Onion Soup

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French Onion Soup

Here is the classic french onion soup recipe. This is with a vegetable stock and you would never know it by the taste. The caramelized onions is what marries together with the vegetable stock along with a few splashes of worcestershire gives you an illiusion of meatiness to the soup. No frills, no secretes, no long recipe, this is just straight forward easy to follow and great for those cold winter nights. Here is the recipe great for vegetarian dinners and even the meat eaters won’t know the difference!


French Onion Soup

3 yellow onions sliced then

1/2 red onion sliced then

2 tbsp olive oil

2 tbsp butter

3 tbsp of worcestershire sauce

2 quarts vegetable stock

Salt and pepper to taste


Vegetable stock

1 onion charred

2 leeks

3 stalks for celery

4 carrots

2 parsnips

1 celeriac

1 cup of mushroom stems if you have them 

5 cloves of garlic

2 bay leafs

1 sprig of thyme

12 cups of water


4 Sourdough toast

8 oz Gruyere cheese


For the Vegetable stock 

Place all the ingredients in a pot and bring to a boil, turn down to a simmer and reduce by half or until the stock (water) taste flavorful.  Strain out and season with salt. 

For the French Onion Soup,

Add oil and butter to a soup pot along with all the sliced onions. The key here is to not add salt to the onion (that would draw out the water in the onion) and let the sugars in the onions caramelize completely. They should be dark caramel in color without burning. Once they have all cooked down (25-30 minutes) add salt to the onions and your vegetable stock. Bring to a boil and then season with worcestershire and salt and pepper if need be.

To finish,

Simply place soup in bowls add a piece of toasted sourdough and grate gruyere cheese over the top. Place in the broiler until the cheese has browned and melted. Serve and enjoy!


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Chicken Liver Mousse with Black Pepper Tuile and Hatch Jam

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Chicken Liver Mousse with Black Pepper Tuile and Hatch Jam

Here is an appetizer I made recently from chicken livers. JP loves chicken livers but for me, chicken livers aren’t my first choice. I don’t mind the flavor of chicken livers if it isn’t too strong. The best chicken liver mousse I ever had was in London at The Laytmer. This was so light and airy with a mild flavor that it was hard to stop eating it. Now foie gras (duck or goose liver) is a whole other category and I have no problem eating it. This really turned out well and you would of never known that it had mascarpone in the recipe, (which is optional). The amount of butter in this recipe gives the mousse a Chicken Foie Faux flavor because of the amount of fat being added to it. Don’t worry that the amount of butter in this recipe because this makes a large bowl full of mousse. And you only put a few dots of mousse on each tuile. Here is the recipe I hope you enjoy it!

Chicken liver mousse

1 lb chicken livers cleaned

1 cup of milk

2 shallots minced

1/4 cup of cognac

1/3 cup of cream

1 cup of mascarpone (8 oz optional )

2 sticks of butter

Salt and pepper to taste

Black Pepper Tuile

4 tbsp of all purpose flour and 1 tbsp of rice flour

2 tsp of sugar

1/2 tsp of salt

1 cold egg white

4 tbsp of room temp butter

2 tsp of black pepper

Hatch Chile Jam

5 roasted spicy hatch chile

5 roasted mild hatch chile

1 cup of sugar

1/2 cup of water

2 tsp of salt

2 radishes sliced thin

Micro greens and rosemary flowers for garnish

For the pepper jam,

Place all the peppers including the seeds if you want it really hot into a food processor. Puree for 15-20 seconds. You want to puree until the peppers are a small diced size, don’t puree to mush. Add the peppers to a pot with water and sugar. Bring to a boil and then turn down to a simmer. Cook for 10 minutes and then cool to room temperature.

For the Tuile

Place all of the ingredients in a bowl and mix well. Then place in the refrigerator to chill for 20-30 minutes. Preheat oven to 350. I used an old silpat that had been worn down and using a cookie cutter cut out a round template out of the silpat. You can use other things as a template but this works well. Line a sheet pan with a silpat and place the template on top. Using a off set spatula take a little bit of the of the tuile batter and spread in a small layer inside the template. Smooth all over and then remove the template, you should be left with a circular dough on the lined sheet pan. Continue the process until you have 6 or so on the sheet pan. Then place in the oven and bake for 8-9 minutes. Take out and allow to cool completely. Then place in air tight container.

For the Chicken Liver Mousse,

Clean chicken livers of any sinew and place them in a bowl. Pour the milk over them and let them soak for an hour or two. Then strain off and pat dry with a paper towel. Season with salt and pepper. Using a medium saute pan on medium heat and 2 tbsp of butter and the chicken livers. Cook for 2-3 minutes and then flip over. Add the shallots and cook for 2 minutes. Deglaze with the cognac and reduce by half. Then add the cream and reduce by half. Pour all of the ingredients into a vita mix and puree until smooth. While the blender is still running add the butter to the liver puree. Now you can stop here and the mousse would be a typical recipe. I actually over salted mine a touch and wanted a little lighter tasting liver flavor so I added the mascarpone to lighten and make my flavor just right because of my heavy hand with salt. Place in a bowl and chill for at least 4-6 hours or best overnight.

To Finish,

Place liver mousse in a plastic pastry bag. Take a tuile and spread a little hatch jam on top. Pipe dots of chicken liver mousse all over. Finish with radish, herbs, and flowers. Serve and enjoy!

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Kouign-Amman

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Kouign-Amman

Here is the pastry that Dominque Ansel made famous here in America. Although this isn’t his recipe exactly it does come out amazing. This is basically the croissant dough from the bouchon bakery book with the addition of the Dominique’s technique for rolling out the kouign-amman. One of the differences between the two recipes is in Dominque’s recipe he uses bread flour instead of all purpose and I don’t think he makes a poolish for his as well. The bouchon bakery book doesn’t have a recipe for kouign-amman but it is basically the croissant dough rolled up with sugar and baked in a muffin pan. Dominique bakes his on a sheet pan with a ring mold. I used a large muffin pan to allow for maximum rising in the cooking process. Here is the recipe I hope you enjoy it!



Kouign-Amman

Poolish

100 g flour

100 g warm water

pinch of yeast

3 sticks of good butter Kerrygold or president or plugra



Dough

500 g AP flour

75 g sugar

10g of yeast

200 g warm water

100 g of butter room temp

15 g of salt



1-2 cups of sugar



For the Poolish,

Mix the flour and yeast in a bowl. Pour in the warm water and mix well. Cover with plastic wrap and let it ferment for 12-15 hours.

For the Butter Block

Take a 1 gallon zip lock bag and unwrap the 3 sticks of butter. Place them in the bag. Using a rolling pin, pound and roll the butter into a nice square/rectangular shape. Try to use the bottom half of the plastic bag. Make the thickness about 1/8 - 3/16 thick approximately 6 1/2 by 7 1/2 rectangle. Place in the refrigerator to keep cold

For the Dough,

Add warm water to the poolish to help release it from the bowl. Using a spatula or scraper pour the poolish and water into a stand mixer bowl. Combine the flour, sugar, and yeast in a bowl. Then pour the mixture into the stand mixer bowl. Add the butter and with a dough hook mix well until the dough is formed about 2 minutes. Then add the salt and continue to mix about 10-15 minutes.

Once the dough is made, place on the your counter top ( try to resist from dusting with flour your counter top or cutting board) Roll the dough out to a perfect rectangle that is the same height as the butter block. Take out your butter and remove from the plastic back by cutting with scissors down each side of the bag ( now it is key to have your butter cold, but I think it helps the dough by having it cold but not too cold) I took mine out a few minutes before I locked in the butter. Place the butter block in the middle of your rectangular dough. Fold the left side of the dough over the butter and then ends should come just the edge of the butter. Then fold the right side like a book over the left side so it should look like a folded book. You want to pinch the seams so that no butter can escape the dough. Then turn the dough 90 degrees and roll the dough again out into a rectangle. The fold the dough like a book again and place in the refrigerator for 20-30 minutes until cold. Then repeat this process 2 more times. Once you have turned and chilled the dough 3 times this is when your dough is ready. Now you can make Kouign-Ammans from the whole batch of dough and it will roughly make 12-16 depending on how big you want to make them. I cut 1/3 of the dough and made just 4 decent sized Kouign-Amman from it. The rest I used for croissants which will be in a post coming soon.

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So once you have your dough turned 3 times take your dough (1/3 for me) and douse your cutting board with about a cup of sugar. Spread it all over your cutting board (think of it as your bench flour and us it heavily), if you are like Dominique here you can’t use enough sugar . Then roll the dough out into a nice square, flipping the dough over a few times insuring that both sides get plenty of sugar rolled into the outside. Once you have rolled a nice square dough cut it into 4 large squares. Then douse each square with more sugar. Then take the four corners and bring them to the center each time pushing down hard into the center making sure the corners don’t pop up. Sprinkle with sugar once more on the top of the kouign-amman. Then spray a large muffin pan with non stick spray. Place each kouign-amman inside one muffin slot until you have all of them in the muffin pan. Cover and allow to rise for 20-30 minutes.

This picture is before going into the muffin pan

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Preheat Oven to 365 degrees.

Place the kouign-amman in the oven. Bake for 15 minutes and then rotate the pan. Cook for another 15 minutes and then rotate again ( they should be getting close to being done, cook until golden brown, mine took another 5 minutes or so because they were big) Once you take them out of the oven turn them out onto a parchment paper lined sheet pan and allow to cool up side down for 5 minutes. Once you have allow the outside caramel to cool and harden you are good to go on eating them. Serve and enjoy!

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Tunisian Lamb Meatballs

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Tunisian Lamb Meatballs

This is a fantastic dish for anyone who loves meatballs and spice. And who doesn’t love that? Harrisa paste is a typical north African mixture of chile’s and spices. These flavors go perfectly with lamb and tomato. The yogurt is the compliment that cools your mouth from the spice. A very easy recipe to pull off at home and could be a great alternative to the usual super bowl food. Here is the recipe, I hope you enjoy it!

Tunisian Meatballs

1 1/2 lb of ground lamb

2/3 cup of panko

1 egg

4 garlic cloves minced

1/2 onion minced

1/3 cup of spicy harrisa paste

1 tbsp of dill

2 tbsp of dried harrisa spice

1 tbsp of sumac

2 tbsp of ras al hanout

1 tbsp of curry spice

salt and pepper to taste


Tomato sauce

1 onion diced

32 oz of diced tomatoes

1/2 cup of water

3 garlic cloves

1/3 cup of harrisa paste

1 tbsp of paprika

salt and pepper to taste


1 cup of greek yogurt

dill sprigs to garnish


For the Meatballs,

Grind the lamb meat yourself making sure you have ice cold attachments for your meat grinder or have your local butcher grind it for you. Add all the other ingredients to stainless steel bowl with the meat and mix well.  Take a small saute pan on high heat with a tsp of olive oil and cook 1/2 oz of the meatball mixture.  Taste the meatball to see how it tastes.  If everything tastes perfect then set aside for the pasta, if not adjust the meatball to what you think it needs to be perfect (more spice? more salt?, more herbs?). Once you have the taste just right, using a wet hand form the meatballs and place them in a large saute pan with 2 tbsp of olive oil. Cook for 4 minutes and then flip the meatballs over and add the onions from the sauce to the pan.

Meanwhile in a vitmix blender add garlic, diced tomatoes, water, harrisa, paprika, and salt to it. Puree for 20 seconds. If it is a little bit chunky its okay. After another 4 minutes of cooking the other side of the meatballs pour in the tomato sauce over top the meatballs. Cover the pan and lightly simmer for 30 minutes. Taste the tomato sauce and adjust the seasoning if need be.

To Finish,

Simply add a few meatballs to a bowl with sauce. Top each meatball with yogurt. Garnish with dill, a drizzle of olive oil. Serve and enjoy!

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Radish, Blood Orange Salad with Bacon Avocado and Mint

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Radish, Blood Orange Salad with Bacon Avocado and Mint

This is one of the easiest recipes I think I have. This recipe will take about 10-15 minutes to make. It is perfect for winter or summertime when citrus is ripened and the radishes are being harvested from the ground. This is light and refreshing and it will be hard not to eat the whole plate. A great vegetarian and vegan dish that really everyone can love unless you don’t like citrus, and I don’t know anyone who doesn’t like citrus. Here is the recipe I hope you enjoy it!

1 watermelon radish peeled and sliced 1/16-1/8 inch thick

2 avocados sliced

2 red radish sliced thin

2 blood oranges peeled and sliced

1/2 cup fresh mint leaves

4 tbsp of olive oil

salt and pepper to taste


Blood Orange Dressing

1 blood orange juiced

1/4 cup white balsamic

1 tsp of salt

For the dressing

Combine all the ingredients in a bowl and season with salt. Stir together until ready to plate.

To Finish,

On a plate add sliced watermelon radishes all around the plate. Season aggressively with salt. Then add the sliced avocados to the plate and season them well. Then add the blood oranges slices to the plate. Take your dressing and spoon all over the radishes, avocados, and fruit. Drizzle the plate with olive oil. Then add the sliced red radishes to the plate and finish with the fresh mint. Season again with a pinch of salt all over and a dash of black pepper. Serve and enjoy!

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Culurgiones

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Culurgiones

Here is the signature pasta dish from Sicily. I’ve been to Italy several times but never had the opportunity yet to visit Sicily. I look forward to that opportunity if I ever get that chance. In southern Italy a semolina style pasta dough is more common than the northern style with eggs. You can choose whatever dough you are more comfortable with but the one I gave is the semolina style dough.


Pasta see recipe

Culurgiones

1 russet potato boiled and mashed

2 oz mozzarella

2-3 oz each Parmesan and manchego

2 tbsp of chopped tarragon and chives

3-4 tbsp of butter

3 tbsp of creme fraiche

Salt and pepper

Tomato butter see recipe

Pesto sauce see recipe


For the Filling

Place all the ingredients in a bowl and mix well. Season with salt and pepper and allow to cool to room temperature.

For the pasta

In a bowl with both flours mixed well. Make a hole or well in the center of the flour. Add the water and mix with your hands until you make a dough. Knead the dough for 10 minutes until smooth and then wrap and allow it to rest. Then using a bench scrapper or knife cut the dough in half. Then take your dough and pass it through the pasta machine and work it down to the 2nd to last setting. Repeat the same process. Then use a 3 1/2-inch ring mold to cut out circles. Then take your filling and place in the center of the round disk. You want to over stuff the round. Then fold the pasta into a “taco” shape around the filling. Fold in the bottom of the taco and pinch the edges together. As you are folding the seam you should be pushing the filling out the the round. Continue this step until the pasta is sealed tightly. It should look like a zipper. Continue until you all have no more filling

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Tomato sauce

Take tomatoes and cut in half.  Drizzle with olive oil and salt.  Place on the hot part of the grill and grill for 3-4 minutes until charred a bit.  Place the grilled tomatoes in a small pot and add cream.  Cook for 5 minutes on low heat, then add to vita mix with basil and puree until smooth.  Slowly add the butter to the blender until all is incorporated.  Season with salt and pepper and keep warm.


For the Pesto,

Place all the ingredients except for the olive oil in a food processor. Puree for 15 seconds and then drizzle in the olive oil until you have a smooth paste. If you want a thicker pesto use less oil to make a thick paste. If you want a more runny sauce use more olive oil. Season with salt and set aside.


To Finish,

Place a pot of salt water on the stove and bring to a boil. Place the culurgiones in the water and boil for 2-3 minutes. Strain out and place in two different pans. Place some of the pesto in one pan and place the tomato butter in the other pan. Season with salt and pepper and place in a bowl. Shave a few pieces of parmesan on top. Serve and enjoy!

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Indian duck tacos

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Indian duck tacos

Indian duck tacos, never heard of such a thing? Duck is not such a obscure ingredient in Indian cuisine, I remember having a few fantastic duck dishes in London. Well I can tell you this was a huge hit. Jp loves indian flavors and loves Mexican as well. So why not marry the two together is what I thought. Again this something that I recently made again and it really is great. If you like sauces with flatbread you will love this recipe.

Duck leg Marinade

4 duck legs

5 garlic cloves

1 tbsp ginger

5 Kashmir Chili with seeds

2 tbsp of Graham Marsala

2 tbsp of ras al hangout

1/3 cup yogurt

1/3 cup oil

Flat bread

3 cups all-purpose flour

1 tablespoon sugar

1 teaspoon fine salt

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 cup plain yogurt

1/2 cup water

1/4 cup vegetable oil

2 tbsp cilantro chopped

2 tablespoons minced jalapeño with seeds

1 teaspoon ras al hangout

1 teaspoon toasted sesame seeds

1 teaspoon fennel seed

1 teaspoon ground cumin

Ghee, butter and olive oil

Mint and Cilantro see recipe

Yogurt Sauce

1 cup of greek yogurt

1 small cucumber small diced

3 tbsp of fresh chopped mint

1 lime juiced 

Salt to taste

Micro cilantro and roasted onions to garnish

For the Duck,

Place the duck leg in a plastic bag or bowl. Place the rest of the ingredients in a blender and puree. Pour the marinade over the duck legs and allow to marinate for at least 2 hours. Then preheat an oven to 350 degrees. Place the duck legs and marinade on sheet pan lined with parchment paper. Season the legs with salt and place them in the oven. Roast duck legs after marinate for about an hour at 350 degrees oven, take out and let it rest.

For the yogurt

Place all the ingredients in a bowl, mix well and season with salt and pepper. Keep cold until ready to use.

For the flatbread (tortillas)

Place all the dry ingredients and spices together. Then add all the wet ingredients to the dry. Mix until the it comes into a dough. Allow the dough to rest for 20 minutes. Then divide the dough into 1 oz balls. Cover the dough and allow the balls to rest for another 20 minutes. Then take a rolling pin and roll the dough thin to 1/8 thick. In a pan on medium high heat add 1/2 tsp of oil or ghee to the pan. Add one tortilla to the pan. Cook for 20-30 seconds on side and then flip. Take out and place in foil. Continue until all the tortillas are made.

To Finish,

Take the duck legs and cut all the meat off the bones. Heat up again if necessary. Take a tortilla and place some yogurt on the bottom of the tortilla. Add the meat and top with the mint and cilantro sauce. Finish with onions and micro cilantro. Serve and enjoy!

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Beef Brisket Pastrami

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Beef Brisket Pastrami

Pastrami is probably one of my favorite meat preparations I could never grow tired of eating. Whenever we go to any deli anywhere whether in NYC, Austin, or L.A. that is always my go to sandwich I end up ordering. I love pastrami! The best gourmet pastrami I have ever had is hands down Eleven Madison Park. This is basically their recipe from the second edition of the EMP cookbook. When I went and had dinner there this pastrami was melt in your mouth delicious. They said that they researched all of the great pastrami’s in NYC and worked on their recipes based on those they researched. I thought when I ate it that it was sous vide because it was so tender. They didn’t sous vide it but they do use the combi oven to reheat for each portion which allows the meat to be extremely moist. Again this is their recipe pretty much I did leave out the honey in the brine because I didn’t use that in mine. I also smoked mine in the green egg and then held in my oven until I was ready to serve. Here is the recipe I hope you enjoy!

2 Beef Briskets trimmed of excess fat

Brine

8 g of black peppercorns

11 g of yellow mustard

5 g of coriander

9 kg of water

600 g of salt

550 g of sugar

120 g of pink curing salt

180 g of dark brown sugar

15 cloves

5 g of red pepper flakes

5 g of whole allspice

2 cinnamon sticks crushed

3 g of bay leaves

5 g of whole cloves

3 g of ground ginger

Pastrami spice mix

2 small brisket

41 g of coriander seeds

62 g of black peppercorn

29 g of fennel seeds

42 g of mustard seeds

13 g of smoked paprika

Place all the ingredients for the brine except for half the amount of water. Bring to a boil and simmer for 5 minutes. The allow to cool completely ( you cold add ice to the brine to cool it down fast). Once cold, pour the brine into a container that can hold 2 briskets with the brine. Add the briskets and the rest of the water so that the briskets are completely submerged. You can add a weight to the brine or cover the whole container with parchment paper to keep it submerged. Place the brined briskets into a refrigerator. Allow the briskets to brine in the refrigerator for 5 days. Then take out and since of all the spices and herbs. Take your spices and grind in a coffee grinder until coarse (not dust or powder). Season your briskets heavily with the spice mixture.

Bring your big green egg up to 250 degrees. Smoke your brisket for roughly 12 hours or until the internal temperature reaches 180 degrees. At this point it is a great idea to wrap your briskets in parchment paper and foil and hold them in your oven at 150 degrees until you are ready to eat the pastrami. I hope you enjoy this as much as I do.

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Chestnut and White Truffle Pasta

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Chestnut and White Truffle Pasta

Here is a seasonal winter pasta recipe using chestnuts and white truffles. Chestnuts are rich and flavorful with the earthiness of white truffle gives this pasta an over the top flavor. I love stuffed pastas and I thought a little cheese with the chestnuts would round out the dish. Nothing to difficult just a few expensive ingredients. Here is the recipe I hope you enjoy it!

Chestnut and cheese filling

10 oz of boiled chestnuts

8 oz of ricotta cheese

2 oz of petite basque

salt and pepper

Pasta dough see recipe

Celery root puree see recipe

1 1/2 sticks of butter

6 oz of pasta water

1 tsp white truffle oil (optional)

1 white truffle shaved

For the Filling,

Place all the ingredients in a food processor and puree until smooth. Season with salt and pepper and place in a plastic pastry bag and keep cool.

For the Pasta

Place 2 cups of flour with semolina in a bowl. Make a well in the center of the flour.  Add eggs, water, and salt.  With a fork stir the egg mixture until it starts to form a ball of dough.  Then use your hands to form the dough.   Add more flour if the dough is wet.  Knead the pasta for 5 minutes and then cover and raring

Take your pasta and cut in half.  Leave one half covered while you work with the other half.  Take the half of the pasta with a rolling pin and roll until the dough is thin enough to fit inside the biggest setting on your pasta machine ( I use the kitchen aid attachment).  Then run the pasta all the way down to the lowest setting twice.  Dusting the dough with flour if it is too wet. Then on the third time run it down to the second to last setting.  Again, Use a little flour for dusting.  You should have long sheets at this point.  Using your pastry bag pipe the cheese mixture along the bottom of the pasta leaving about a 1/2 inch from the edge.  Run it along the whole length of the pasta sheet leaving about an inch or two at the ends (one long tube of filling).  Then take a pastry brush or spray bottle of water and brush the top portion of the pasta sheet.  Take the bottom part pasta closest to the filling and roll over to the brushed top portion.  You should now have a long tube like pasta running all the way down the length of the pasta.  Now, at every 1/2 inch use your index fingers and press down with with each index finger to create a little "ravioli"  Continue the same thing all the way down the pasta sheet.  Then using a pinwheel cutter cut away the excess pasta at the top.  Then cut in between each press that you make with your fingers to create each agnolotti.  Place on a sheet pan lined with parchment paper and extra semolina flower to help prevent sticking.   Set aside while you aside while you repeat the same process with the other half of the pasta ball.

To Finish,

Place your chestnut agnolotti pasta in salted boiling water and cook for 2-3 minutes until they float to the top.  Strain off and place in the saute pan with a little bit of pasta water, add the butter to emulsify into the water and pasta. Season with salt.  Place a spoonful of celery root puree in the bottom of the bowl. Then place 3-4 pieces of the agnolloti on top. Spoon a little of the butter sauce on top. Grate fresh parmesan on top, add chives, and fresh shave white truffles (add a little truffle oil if your truffles are lacking in a flavor). Serve and enjoy!

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Challah Bread

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Challah Bread

A classic Jewish style bread that is normally braided and consumed a the beginning of the Sabbath. This bread is rich with eggs, milk, and similar to brioche with the exception that it isn’t loaded with butter. Challah is fantastic for sandwiches, french toast, bread pudding, and simply sliced with a little butter and salt. This dough is really not difficult but, like most baking, takes a bit of patience but can be done in one day. Here is the recipe, I hope you try it and enjoy it!


Challah Bread 2 loaves

1 3/4 cup milk

1 1/2 tbsp of yeast ( a little more than 2 packages)

1 tbsp of sugar plus 1/3 scant cup

1/2 cup of oil

4 eggs plus 1 more for brushing

6 cups of bread flour

1 cup of all purpose if needed

1 tbsp of salt


For the Dough, Preheat oven to 350

In a mixing bowl add warm milk, yeast, and 1 tbsp of sugar. Whisk together well and allow to sit for 5 minutes. Then add oil, eggs into the bowl. Add 6 cups of bread flour and salt and turn the mixer on low speed. Mix until the the dough starts to come together. If need be add the 1 cup of the all purpose flour. Once the dough comes together. Take the dough out of the bowl and knead for 5-7 minutes. Coat the mixing bowl with oil and place the dough back in the bowl. Cover with a towel and allow the dough to double in size. Then take the dough out of the bowl. Divide the dough in half. Then divide each half into 3 equals parts. Take the 3 equal pieces of dough and roll them out to about a 1 - 1 1/2 ft long. Then take the 3 ropes and braid them interweaving them. Place the braided dough onto a sheet pan lined with parchment paper. Cover the loaf with a towel and allow the loaf to proof for another hour. Take the last egg and beat well, brush the loaf with egg wash and cover with poppy seeds and place in the oven and bake 30-35 minutes until the internal temperature hits 190 degrees. Take out and let it cool on a rack until completely cooled.

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Snapper Crudo with Red Pepper jam and Caviar

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Snapper Crudo with Red Pepper jam and Caviar

This snapper crudo JP said was one of the best crudo’s he has ever had. He loved it so much I served it to him two nights in a row. That is saying a lot and this recipe is a true testement to keeping things simple and clean. I made a spicy pepper jam that gave the dish a little heat and sweet. Really straight forward recipe with caviar being the icing on the cake. Here it is I hope you enjoy it!

Snapper Crudo

10 oz of snapper sliced thin

Dressing

2 tbsp of sesame oil

4 tbsp of white balsamic

4 tbsp of soy sauce

1 radish sliced thin

1 oz of caviar

micro cilantro

red sorrel, nasturtium


Red pepper jam

10 red shisito

10 red chilis

2 red peppers

3 red fresno chili’s

3/4 cup of water

1/2 cup of sugar

1 tsp of salt


For the pepper jam,

Place all the peppers including the seeds if you want it really hot into a food processor. Puree for 15-20 seconds. You want to puree until the peppers are a small diced size, don’t puree to mush. Add the peppers to a pot with water and sugar. Bring to a boil and then turn down to a simmer. Cook for 10 minutes and then cool to room temperature.

To Finish

Place all three ingredients for the dressing in a bowl and mix well. Slice snapper on an angle and place on the plate. Season the fish lightly with salt. Dress the snapper with the white balsamic dressing. Add red pepper jam to the plate. Finish the plate with radish, caviar and fresh herbs. Serve and enjoy!

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The Best Apple Pie

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The Best Apple Pie

It doesn’t get any more american than apple pie. I’m finally getting around to posting my recipe on apple pie that I always use during the holiday season. What separates this from other apple pies is using the yellow delicious apples or yellow opal. To me they have a sweetness and flavor that is perfect for apple pie. I used the left over pie crust to do a lattice design on the top. Feel free to top with a whole layer of tart dough or use a streusel topping. I’ve used both and either way you can’t go wrong. Here is the recipe for this straight forward apple pie recipe, but one that will definitely be in your recipe file.

Apple pie

6-8 big Yellow delicious apple or opal peeled and sliced.

1 1/4 cup brown sugar

Pinch of salt

4 tbsp of flour

2 tsp of vanilla

1 tsp cinnamon

Pinch of allspice, nutmeg

1/2 stick of butter cut into tiny cubes

Sprinkle turbinado sugar on top.


Pie crust (recipe here)


Directions:

For the Tart dough

Using the food processor add flour to the bowl along with butter and salt.  Then turn the processor on for 30 seconds until the butter has been combined.  Drizzle in the cold water until the dough has come together.  Normally now you put the crust into the refrigerator to let the dough come together as it gets cold.  I don't like when my dough is so cold I can't roll it and usually I am in a rush.  If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top.  Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency.  Take your tart mold and carefully place your tart dough inside the mold.  Using a rolling pin roll the pin over the mold to trim off any excess dough.  With a fork prick the dough all over.  Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weight the paper down on top of the tart.  Place in the oven and bake for 15-18 minutes.  Take out the pie tart and take off the parchment and save the weights for another baking day.

For the apple pie

Slice apples place in a bowl thin sprinkle with brown sugar. Add vanilla, flour, and mix well with a wooden spoon. Fill pre baked pie shell really full. Add the pie crust lattice by alternating the strips of the pie crust on top. Add cubes of butter in-between each open square. Sprinkle with sugar and bake at 375 for about 45 minutes or until apples are tender. Take out and allow to cool completely

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Roasted Carinival Squash with Persimmon, Lime, and Ssamjang

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Roasted Carinival Squash with Persimmon, Lime, and Ssamjang

Squash and persimmons are two ingredients that are plentiful and perfect during the late fall to early winter months. The persimmons on the west coast during these months are truly amazing. The natural sweetness is really enough to eat on its own, you really don’t need to do much. This is a pretty straight forward recipe but one that everyone just loved. You have the sweetness from both the squash and persimmons, you have some spice from the saamjang paste, some acid from the white balsamic and lime, and a little texture and nuttiness from the chestnuts. This is a great vegan recipe and one that could easily be a starter for any dinner party. Here is the recipe I hope you enjoy it!

1 carnival Squash deseeded, cut into 8 equal pieces

2 tbsp saamjang
2 tbsp Basil chiffonade
1 Fuyu Persimmon shaved
1 tbsp White balsamic
1 roasted Grated chestnut
2 tbsp Ssamjang
1 lime zested
Salt to taste

Preheat oven to 400 degrees,

Place carnival squash on a sheet pan lined with parchment paper. Drizzle each piece of squash with olive oil and salt. Place in the oven and bake for 40 minutes or until the squash is tender but not mushy. Take out and allow to cool to room temperature.

To Finish,

Take the cooled squash and spread a little saamjang paste on the top of each one. Place back in the oven to heat up for 5-7 minutes just to get hot. Then take out and cover each wedge of squash with 4-5 slices of persimmon. Place each one on a plate. Then drizzle each one with a place of white balsamic, lime zest, and shaved chestnuts. Serve and enjoy this easily recipe!!!

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Cauliflower Rice, Almond, Curry

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Cauliflower Rice, Almond, Curry

Here is a fantastic vegetarian recipe that everyone immediately fell in love with. At first glance this really doesn’t look or sound like an exciting dish but the surprise is underneath the vegetables. The secrete sauce is creamy in texture but without the fat. It is basically a indian flavor romesco sauce that was fantastic with the cauliflower. This is a go to vegetarian dish that is bound to make any guest go wild. Here is the recipe I hope you enjoy it!

Cauliflower

1 lb of riced or diced cauliflower

1 1/2 tbsp of curry powder

2 tbsp of olive oil and butter


“Indian Romesco Sauce”

2 roasted yellow peppers

1 Serrano

1/4 cup marcona almonds

1 garlic clove

1 tbsp of graham Marsala

1/3 cup of olive oil

Salt and pepper to taste


1 head of purple cauliflower

2 tbsp of olive oil

1 tbsp of ras al hanout

Salt to taste

1/2 cup of roasted sliced almonds

Cilantro


For the Romesco,

Place all the ingredients into a vitamix except for the olive oil and salt. Puree all the ingredients for 30 seconds and then drizzle in the olive oil. Season with salt and set aside.

For the Cauliflower, Preheat oven 400

Place the cauliflower in a bowl and drizzle with half of the olive oil. Season with salt, and ras al hanout powder. Toss to incorporate everything evenly. Spread evenly on a sheet pan lined with parchment or foil ( optional, I do this to make clean up easier ). Place the cauliflower in the oven and roast for about 20 minutes. Meanwhile

To Finish,

In a small pot add butter and oil to a pan along with the rice cauliflower add a tsp of salt. Cover and turn on medium heat. Cook for 5 minutes and then add the curry powder. Cook for another 5-8 minutes until the cauliflower is tender. Using a round cookie ring add some sauce in the bottom of the ring. Then add the riced cauliflower on top of the sauce. Then take the roasted cauliflower and place on top of the riced cauliflower. finish with toasted almonds and cilantro. Serve and enjoy!


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Pecan Pie (Tart)

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Pecan Pie (Tart)

The Best pecan pie recipe!

Are you looking for the secrete to the best pecan pie ever! Look no further because I’ve got the answer for you and it isn’t something that will take hours and hours in the kitchen. It really isn’t that different than any other recipe. Find the best ingredients and combine them with great flavor and technique. This is what I made for Thanksgiving weekend and it was definitely an indulgence. My secrete to the best pecan pie is fresh vanilla bean and doubling or tripling in some cases the amount of pecans in most other recipes. In this pecan pie there is not small layer of pecans on top and then a middle section of gel ( custard) and then crust. The custard or gel in the middle is filled with pecans and vanilla along with other flavors. So the secrete is out of the bag, and now it is time to go and try for yourself. Here is the recipe I hope you enjoy it!

Tart dough

1 1/4 cups all-purpose flour

2 teaspoons sugar

1/8 teaspoon salt

1/2 cup cold butter (1 stick), diced

1 large egg, lightly beaten

Flour, for rolling the dough

Filling:

5 tablespoons unsalted butter

1 1/8 cup packed light brown sugar

3/4 cup light corn syrup or (1/4 plus 1/8 apple low glycemic and 1/4 plus 1/8 maple syrup)

1/2 teaspoon fine salt

3 cups chopped toasted pecans

1 to 2 tablespoons bourbon

1 vanilla bean scraped or 2 teaspoons pure vanilla extract

3 eggs, lightly beaten

2 tsp of orange zest (optional)

For the Pie Crust

Preheat oven to 350°F with a baking sheet on middle rack.

Place all the ingredients into a food processor except for the egg. Puree for 20 seconds and then add the egg to the processor while it is still running. Puree for another 10 seconds until the dough comes together. Wrap in parchment and place in the refrigerator for 30 minutes.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 11-inch tart shell. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of shell and remove the excess dough. With a fork prick the dough all over. Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weight the paper down on top of the tart. Place in the oven and bake for 22-25 minutes. Take out the pie tart and allow to cool completely. Take off the parchment and save the weights for another baking day.

For the Filling

Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

Put pecans in the bowl with the syrup-egg mixture and mix well then pour in pie shell. Bake on sheet pan lined with parchment paper until filling is set, 35-45 minutes. Cool completely.

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Black Cod, Red wine, Onion and Tomato

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Black Cod, Red wine, Onion and Tomato

How to make an easy and delicious fish recipe

This is an easy and quick recipe if you have the sauce already made. The sauce can easily be made a day or two to make this dish come together really quickly. Black cod is plentiful on the west coast and I have even seen them selling it in Costco in the L.A. area before. It is a white fish that is flakey like your atlantic cod but a lot more oil and fat content in the black cod which gives this fish a star above the rest. This recipe is really roasted onions, with roasted cherry tomatoes that were still on the vine in Malibu right before the fires. Thankfully the fires didn’t wipe out the house and garden. Combine beef bordelaise sauce with black cod and you have a combination that is fantastic. Here is the recipe I hope you enjoy it!

1 lb of black cod cut in to 4 4 oz pieces

1 cup of cherry heirloom tomatoes

8 cipollini onions

2 tbsp of olive oil

1 sprig of rosemary and thyme

Salt and pepper to taste

Bordelaise Sauce

4 beef bones with marrow separated

4 carrots chopped

1 onion chopped

2 leeks chopped

4 celery sticks chopped

1 cup of mushrooms

1 whole garlic bulb

2 bay leaves

3 sprigs of thyme

1 small can of tomato paste

8 cups of water

3 cups of good red wine

2 tbsp of olive oil

salt and black pepper

Red Sorrel to garnish

For the Bordelaise sauce

My version didn't take 2 days but it does take several hours.  Take beef bones or veal bones if you can get them and soak them in water for 10 minutes to help release the bone marrow.  With a wooden spoon or steel or your fingers pop out the marrow from the center of the bone and set aside for later use.  Then dry the bones, place on a roasting pan and place in the oven.  roast the bones for about an hour to hour and half until dark brown but not burnt.  Meanwhile take cut all the vegetables up mix in a bowl.  Take half of the vegetables and olive oil and place in a medium large soup pot.  Caramelize the vegetables in the pot for about 25 minutes until golden brown but not burnt.  Save the other half of vegetables for later.  Take out the bone and drain off the fat out of the pan; place the bones in the pot of caramelized vegetables.  Take 2 cups of water and pour into the roasting pan.  Place the pan on the stove with heat and with a wooden spoon stir the water around the roasting pan scraping the beef juices on the bottom of the pan.   This might take a few minutes.   After all the juices have been released pour everything into the pot with the vegetables and bones.  Add your tomato paste and fill the pot up to the top with the rest of the water and turn the pot on high.  Bring to a boil and then turn down to a good simmer.  Let this cook for a few hours until your left with only 3 cups of sauce.

While that is cooking, take another pot with olive oil and the other half of vegetables and mushrooms and begin to caramelize those vegetables the same way.  After about 25 minutes add your red wine.  Reduce the wine down to a cup.  Then strain off your first stock into the wine sauce.  Discard the vegetables from the stock.  Bring the sauce to a boil and turn down to a light simmer.  Cook for about an hour or until the sauce starts to thicken, then strain off the vegetables and place back in the pot.  Take the bone marrow and small dice it.  Add it to the sauce like it was butter stirring every other minute.  The marrow should melt into the sauce.  If it doesn't melt completely after 20 or so minutes then place in a blender and blend until smooth.  Season with salt and pepper and keep warm.

For the Onions

For the cipollini’s onions drizzle with olive oil and salt and place in a small saute pan with a sprig of thyme. Place in a 400 preheated oven or in the big green egg. Roast for 20-25 minutes until onions are tender. Cool and then peel the outer tough layers

For the tomatoes 

Preheat oven to 400 degrees

In a small oven proof pan add grape tomatoes, a sprig of rosemary, drizzle with olive oil and season with salt and pepper.  Place them in the oven to roast for about 20 minutes.  Take out and keep warm.  

To Finish,

In a large saute pan on medium high heat add oil.  Season cod with salt on both sides and then place fillet side down in the pan. Cook for about 4 minutes on the one side. Meanwhile heat up the onions and tomatoes in the oven for 3-4 minutes. Then flip over the fish and cook for 5 seconds and take out of the pan. Place the fish on to the middle of the plate. Add a few spoonfuls of the bordelaise on top. Add the onions and tomatoes around the fish. Garnish with some fresh sorrel.

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Gnoccetti Sardi with Pesto

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Gnoccetti Sardi with Pesto

How To Make Home Made Pasta Gnoccetti-Rocchetti

What is one of the easiest and classic pasta recipes to make? Pesto pasta! How about home made Gnoccetti or rocchetti. Southern Italy uses more of the duram wheat or semolina flour without the use of eggs in their pasta dough. This is a great pasta for anyone who is allergic to eggs. The key to using the semolina flour is using warm water which hydrates the flour. Traditionally the pasta is just semolina and water. I added a little bit of 00 flour which makes the pasta, I think, a little softer and tender, than just all semolina. This pesto sauce you use can be the traditional recipe if you using pine nuts but in this case my son is allergic to all nuts; so I’ve made pesto for him a few times using pumpkin seeds instead of pine nuts and he absolutely loves it! Another win for pasta because he doesn’t like tomato sauce. We now have another alternative for school lunches instead of sandwiches everyday. He can easily take this to school and eat it cold for lunch. Not only do the kids love it, which they normally complain about anything green, pumpkin seeds are a lot cheaper on the wallet than pine nuts. I saw recently they were almost $20 a pound. Not cheap. Here is the recipe I hope you enjoy it!

Semolina Pasta

2 cups semolina

1 cup 00 flour

1-1/4 cup warm water

salt optional


Pesto

4 oz basil

2 garlic cloves

1/3 cup of roasted pine nuts ( pumpkin seeds if nut allergy)

1 oz of parmesan cheese

1 -1/4 cup of olive oil

salt to taste


For the Pasta,

In a bowl with both flours mixed well. Make a hole or well in the center of the flour. Add the water and mix with your hands until you make a dough. Knead the dough for 10 minutes until smooth and then wrap and allow it to rest. Then using a bench scrapper or knife cut the dough in half. Then cut the dough into 5 equal slices. Take the slices and roll using your hands into a rope. Cut the rope into dime size pieces that are round. Then using a pasta board take your thumb and apply a little pressure and flick them off the board. Here is a video I made to show you the technique. This is exactly what you would do if you were making gnocchi hence the name Gnoccetti.

For the Pesto,

Place all the ingredients except for the olive oil in a food processor. Puree for 15 seconds and then drizzle in the olive oil until you have a smooth paste. If you want a thicker pesto use less oil to make a thick paste. If you want a more runny sauce use more olive oil. Season with salt and set aside.

To Finish,

Have a pot of salted water on high heat to bring to a boil. Once boiling add the gnoccetti to the water and cook for about 3 minutes until they start to float and are tender. Meanwhile add 4 tbsp of pesto to a saute pan on medium heat. Strain out the pasta and add 4-6 oz of pasta water to the pan with the pasta and pesto. Toss the pasta around a few time so the sauce coats the gnoccetti ( you could easily add cream and a little butter to make it a little richer but I didn’t here). Then adjust seasoning with salt and pepper. Check seasoning and then place a few spoonfuls on to a few plates. Grate with fresh parmesan cheese. Serve and enjoy this easy pasta dish!

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