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Yield: 1.00 Cup

Recipe Description

I like very light glazes. Heavily thickened sauces that are thickened with cornstarch can get pasty and sticky.

Ingredients

Method & Notes

1. Mix lime juice and corn starch.
2. Bring the ponzu to a boil
3. Whisk in the slurry and boil until the sauce gets shiny.
4. Cool.

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Yield: 1.00 Quart

Recipe Description

Fresh tomatoes give this sauce a lighter flavor than prepared sauces.

Ingredients

Method & Notes

1. Lightly brown the onions in the olive oil in a stainless steel pan.
2. Add the garlic and cook another minute until aromatic.
3. Add the tomato concassere and the paste.
4. Simmer for 45 minutes or so, until the sauce has a nice thick consistency.
5. Remove from the heat and add the basil and oregano.
6. Allow to sit for 5 minutes, then chop in a food processor until chunky.
7. Season with kosher salt and pepper as necessary.

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Yield: 1.00 Quart

Recipe Description

After I ate my great aunt Eva's chopped liver 'like chopped liver' never made sense again.

Ingredients

Method & Notes

1. Wash the chicken liver.
2. Soak the liver in the milk and water for about an hour. Discard the liquid.
3. Dry the liver, and season with salt and pepper.
4. Saute the liver in a cast iron pan until lightly browned. Remove from pan.
5. Clean the pan and stew the onions in the pan in a little vegetable oil.
6. When the onions are translucent and sweet add the liver, and stew for 15 minutes.
7. Allow to cool.
8. Chop the liver, onions, and eggs.
9. Season to taste with salt and pepper.

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Ingredients

Method & Notes

This recipe has been viewed 179 times.

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Yield: 2.00 Pound

Recipe Description

This recipe is based on a way we used to cook brook trout when we were kids. We would splay the trout out on sticks and roast them over an alderwood campfire.

Ingredients

Method & Notes

1. Clean the trout, keeping the head on
2. Mix the dry ingredients, and rub generously on the trout.
3. Allow to cure for 24 hours in the refrigerator.
4. Start a small fire in your smoker (oak is a good choice)
5. Bring the temp up to 350 degrees
6. Smother the fire with green alder chips and chunks.
7. Put a slice of bacon on a piece of aluminum foil, then put the trout butterflied on top of it (skin up).
8. Wrap the foil around the fish. Repeat for the rest of the fish.
9. Hot smoke the fish until it is cooked.

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Yield: 1.00 Cup

Recipe Description

Olive oil will preserve the fresh flavor of basil.

Ingredients

Method & Notes

1. Bring 1 quart of water to a boil.
2. Set up a medium bowl of ice and water for shocking.
3. Blanch the basil leaves for 15-30 seconds, then put directly in the ice water.
4. Strain and squeeze in a kitchen towel until dry.
5. Blend the blanched basil in the olive oil.
6. Allow to sit for 15 minutes to allow the flavor to infuse, then strain.

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Yield: 1.00 Cup

Recipe Description

Beurre blanc is a foundation sauce that is a key to contemporary French cuisine.

Ingredients

Method & Notes

1. sweat your shallots with the thyme, a strip of the lemon's zest, and 1 ts butter in a small sauce pan.
2. when the shallots are translucent deglaze with the vinegar and white wine.
3. reduce this to 1/4 cup
4. add the cream
5. remove from the heat
6. cube the butter, and whisk in one cube at a time. a flat whisk makes getting into the corners of your pan a lot easier.

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Yield: 2.00 Cup

Recipe Description

I make hollandaise sauce in the food processor. It makes it much easier to make a stable emulsion, so you can use whole butter. This gives the sauce a much richer flavor.

Ingredients

Method & Notes

1. Pour the butterfat off of the melted butter. I am not too careful here...the solids are a big part of the butter flavor.
2. Heat the butter to 145 degrees.
3. Put the yolks and the water in your food processor, then pulse to just mix.
4. Turn the processor on, then slowly stream in the hot butter. If your sauce gets too thick then add a little more warm water.
5. Season the sauce with salt, pepper, and the lemon juice.

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Yield: 1.50 Pound

Recipe Description

Making sausage at home should not intimidate anyone. If you make a good connection in your local meat dept (share some samples) you should be able to get everything you need ready to go.

Ingredients

Method & Notes

1. Mix all ingredients except the water.
2. Gradually mix in the water
3. Beat the sausage vigorously for 30 seconds.

Notes

• if you can't get this ground then process it in the food processor

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Yield: 2.00 Cup

Recipe Description

This dressing sweet and sour emulsion is truly unique. A splash of champagne at the end makes a salad pop in your mouth.

Ingredients

Method & Notes

1. Mix all ingredients except the oil and the champagne in a food processor.
2. Slowly stream in the oils, mixing.
3. Season to taste with salt, pepper, and lemon juice.
4. Whisk in a splash of the champagne at the end.

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Yield: 4.00 Portion

Recipe Description

This is probably my favorite salad of all time. It works as a lunch or light dinner.

Ingredients

Method & Notes

1. Season the sirloin tips with cracked black pepper and kosher salt. Set aside.
2. Slice the sun dried tomatoes, then soak in the balsamic vinegar.
3. Put the olive oil and the garlic slices in a small sauce pan, then heat until the garlic is golden brown.
4. Remove the pan from the heat and put the garlic on a paper towel to drain. Allow the oil to cool.
5. Grill the steak (preferably rare, but thats up to you).
6. While the steak is cooking add the mustard to your tomatoes - vinegar in a small bowl.
7. Stir in the olive oil. It doesn't matter if the oil is still pretty hot. It will actually wilt your spinach better.
8. Slice the meat and toss with the spinach and dressing.
9. Season salad with salt, pepper, and more vinegar.
10. Sprinkle with blue cheese.

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Yield: 12.00 Ounce

Recipe Description

Chefs clarify butter to give the flavor of butter with a much higher 'smoke point'. This is the temp that the butter will burn.

Ingredients

Method & Notes

1. Melt the butter in a small, deep sauce pan (the narrower the better).
2. Skim the foam that comes to the top and discard.
3. Take the butter off the heat and allow to rest for 15 minutes.
4. Remove the clear butterfat off the top, being careful not to disturb the water and solids on the bottom.
5. Discard the water and solids.

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Yield: 1.00 Pound

Recipe Description

It takes about 10 minutes to make fresh pasta dough in a food processor. It is so easy that there is really no excuse to buy your noodles.

Ingredients

Method & Notes

1. Mix the flour and salt in your food processor.
2. Add the egg and oil, then pulse until mixed.
3. Add the water a little at a time, pulsing in between. Your dough should resemble coarse cornmeal.
4. Remove from the processor and kneed for a few minutes until it comes together. Allow to rest for at least 45 minutes before you try to roll it out.

Rolling your pasta dough

I will assume you are using a good old fashioned hand crank pasta maker for this.

I like to layer my pasta. This makes the end result much lighter (one of those things you can't put your finger on, just tastes better).

Start by splitting the dough into 4 pieces.

Flatten your pieces, then take your first piece and roll through your pasta press in the largest setting. Fold it in half and repeat (twice).

Then reduce the thickness one click at a time, rolling progressively thinner sheets, until the sheet is the desired thickness.

Is your dough getting hard to work?

Any time your dough gets hard to work just cover it with a damp cloth and allow to relax for a few minutes.

Cutting the sheets

I like to let the sheets dry for about 10 minutes before cutting. This helps the sheet cut evenly. Then roll your sheets through the cutter, and you are ready to go. I never bother with hanging and drying the cut product.

Cleaning your pasta press

Do not ever clean your cutters with water. If you have ever tried this you will know why. Water and flour make glue, which you will never get off of your cutter.

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Recipe Description

Ingredients

Method & Notes

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