dough spaetzle

4 cups all-purpose flour
3 eggs
1 cup milk
Dash salt
1 tablespoon butter

1/2 inch pieces - boil 10-15 minutes. sautee.

1 egg,
1 1/3 c flour
1/3 c milk

Drinks

White Lady -
.5 oz orange curacao
1 oz lemon juice
4 oz gin
1 egg white

For the birds -
1.5 oz whiskey
1 oz cherry liqueur
1 oz lemon juice
.5 walnut liqueur
2 drops allspice liqueur

Jupiter -
1.5 oz gin
.5 oz dry vermouth
.25 orange juice
.25 violette liqueur

Monkey Gland -
2 oz gin
1 oz orange juice
2 dash absinthe
2 dash grenadine

Brandy crusta -
2 oz brandy
1/3 luxardo
1/3 lemon juice
1/3 cointreau

sushi toppings nigiri, osizushi, onigiri

nigiri:
roasted pepper
tomato confit
zucchini slices
bean cake
smoked oyster
anchovy
eggplant
egg
smoked salmon
pickled herring
assorted pickles
cucumber
fried tofu
avocado
onion petals

stuffings

assorted spices

oshizushi
wrapped in leek leaves
wrapped?

No-knead bread

3 c. water (100 degree)
1.5 tbsp granulated yeast
1.5 tbsp salt
6.5 c. AP flour

Add yeast and salt to water. Add flour and mix till uniform.
Let rise at room temp. for 2-4 hours.
Refrigerate and leave overnight.
Cut off a grapefruit size piece.
Flour and let rest for an hour.
Preheat oven w/ baking stone for 20 min. 450 degrees.
Bake 30-35 min. Can use water bath.

corn pancake

2 c corn
3 eggs
2 tbsp flour
s+p

ricotta gnocchi

Copied from steamykitchen.com - will try later.

1 cup whole milk ricotta
1/2 cup freshly grated parmegiano reggiano (plus extra reserved for garnishing)
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
3/4 cup all purpose flour, sifted
1 tablespoon chopped parsley (plus extra reserved for garnishing)
1/2 teaspoon finely minced chilli (or red pepper flakes) - adjust chilli based on your tastes
2 tablespoons clarified butter (or just regular butter, but the clarified butter works much better)
1 tablespoon olive oil

1. Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta.

2. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. You may use your wooden doobie-bopper or tines of a fork to get those pretty grooves that will eventually disappear after frying anyways.

3. Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Does it taste like a beautiful Italian’s luscious lips? Then its done. Serve with a sprinkling of lemon zest, parmegiano and parsley.

fillings for ravioli

fava bean:
1.5 c beans
3/4 c bread crumbs
1/4 c marscapone

sweet potato:
1.5 lb sweet potato
8 tbsp butter
2 slices bacon

chestnut:
1 c. peeled chestnuts
1/4 c marscapone