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
Thursday, September 16, 2010
Sunday, September 27, 2009
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
.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
Monday, August 31, 2009
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?
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?
Friday, August 14, 2009
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.
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.
Thursday, August 13, 2009
Tuesday, May 12, 2009
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.
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.
Tuesday, March 31, 2009
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
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
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