8 Walnuts, shelled
1 Clove Garlic, crushed
Handful of fresh parsley
Pinch of red pepper flakes
6 Tablespoons of olive oil
Salt & Pepper, to taste
Parmesan for garnish
Using a food processor, add the walnuts, garlic, parsley, crushed red pepper, salt & pepper and mix. Transfer to a bowl and add olive oil. Let sit. Toss with pasta and top with grated Parmesan.
1 prosciutto hock (ask your favorite gourmet store to save you one) or un-smoked ham hock
8 ounces Parmesan rinds (about 3 rinds)
2 bay leaves
5 coriander seeds
2 pounds English peas
1 handful pea shoots (about 3 ounces)
2 tablespoons extra-virgin olive oil, plus more for serving
1 ounce pancetta, thinly sliced
1 head Little Gem lettuce, cut into ½-inch squares
8 ounces ricotta salata, thinly sliced
Cracked black pepper
1. Make the broth: In a large stock pot, combine 2½ quarts of water with the prosciutto hock, Parmesan rind, bay leaves, coriander and a large pinch of salt. Bring to a simmer and cook for 30 minutes.
2. Shuck the fresh peas and reserve the pods. (You’ll get about 3½ cups peas.) Rinse the pods, peas and pea shoots separately in cold water, then drain. Add the pea pods to the simmering broth.
3. In a large pot, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until it sizzles and begins to crisp, about 4 minutes. Stir in the peas and a pinch of salt and increase the heat to medium-high. Cook for 2 minutes until the peas soften slightly, then stir in the lettuce, a quarter of the pea shoots and 1 cup of the broth. Turn the heat down to medium and continue to simmer, stirring frequently.
4. Place the rest of the pea shoots in a blender and carefully add the remaining broth through a fine-mesh strainer, discarding the pea pods and rinds. Blend at high speed until the mixture is smooth. Stir the pureed broth into the pancetta-pea mixture and cook until the peas and lettuce are soft, about 7 to 10 minutes. Season to taste with salt and pepper.
5. To serve, ladle the soup into 4 bowls, top each with a few slices of ricotta salata, a generous drizzle of olive oil and a small pinch of black pepper.
Jiro Dreams of Sushi
(Source: , via thatkindofwoman)
¾ cup warm water
¼ oz dry yeast ( ½ envelope)
¼ cup sugar
½ teaspoon salt
1/3 cup evaporated milk
pinch fresh grated nutmeg
3½ cups all-purpose flour
¼ cup unsalted butter (½ stick), diced small and let warm to room temperature
4 cups peanut or canola oil for frying
maple syrup for drizzling
powdered sugar for dusting
***Plan on making the dough the night before cooking to reduce the amount of work the next morning and give the dough a good chance to rest.***
Punch down the dough and turn out onto a floured surface, rolling out to ¼ inch.
Cut the dough into 2 ½ inch squares and separate slightly so as they continue to rise they don’t grow back together. Cover lightly with plastic film as they rest.
In a wide, steep-sided pot, heat peanut oil to approximately 325 degrees, or until a small piece of dough dropped into the begins to sizzle immediately and doesn’t sink all the way to the bottom before rising up again.Working in small batches, add a beignet at a time to the oil, being careful not to overload the pot. Fry on each side to light golden brown, about 2 minutes per side, using a slotted spoon or small spider to turn and remove the beignet to a paper towel lined tray to drain excess oil.
Drizzle with maple syrup and dust with powdered sugar and serve while hot.
The DOUGH -
Place the water in a medium sized bowl and sprinkle the yeast over the surface, letting it stand for a few minutes until the yeast activates and begins to get frothy.
In a separate bowl that is large enough to contain all of the ingredients, whisk together the sugar, salt, eggs, evaporated milk, and nutmeg. Also add the activated yeast to this mixture.
Fold half of the flour into the wet ingredients with the butter, mixing until fully incorporated. Add the remaining flour and mix until just combined. Turn mixture out onto lightly floured surface and knead just until everything comes together.
Place the dough in a bowl, cover tightly with plastic wrap, and refrigerate overnight.
2 cups high-quality olive oil
1 sweet onion, thinly sliced
1 clove garlic, crushed slightly
3 large Yukon Gold potatoes, peeled and sliced into ¼-inch rounds
Lightly beat the eggs and season with a generous sprinkle of salt. Set aside.
In a 10-inch nonstick skillet, heat the olive oil over medium-low heat until it is warm. Add the onion and garlic and gently cook until the vegetables are translucent, about 15 minutes. Add the potatoes; cook for 20 minutes until the potatoes have completely fallen apart but the potatoes and onions haven’t taken on any color.
Remove the pan from the heat and strain the mixture through a colander, reserving the olive oil for the next time you make a tortilla. (If you continue to use this same oil, each tortilla you make will taste better than the last.) Once you’ve strained the potato-and-onion mixture, season it with salt and add the eggs, mixing until thoroughly combined.
Heat the same skillet over medium-low heat. Add one tablespoon of olive oil from the reserved potato-and-onion mixture to the pan. Pour the potato-and-egg mixture into the pan and let it cook for 2 minutes without touching the pan, until the bottom begins to set up. Gently shake the pan to release the eggs from the bottom; using a rubber spatula, gently pull the mixture away from the edge to make sure it isn’t sticking at all. Cook until the bottom is set but the top is still very wet, about 5 minutes.
Place a large, flat plate on top of the skillet, hold it tightly and, using one quick motion (probably best to perform this over the sink the first few times), flip the pan over and let the tortilla fall onto the plate.
Wipe the pan with a paper towel, return to the heat, add another tablespoon of the reserved olive oil and carefully slip the tortilla back into the pan. Using a rubber spatula, carefully tuck the edges of the tortilla back into the pan and cook for another 3 minutes. Once the bottom is set, repeat the flipping process one or two more times until the edge of the tortilla is perfectly rounded. If at any time the tortilla begins to swell, poke it gently with a fork. The tortilla should be nice and golden on the outside while remaining creamy and gooey on the inside. Remove from the pan and serve hot or at room temperature.
2 cups chopped fresh flat-leaf parsley
1/2 cup olive oil
1/4 cup capers, chopped
2 tablespoons red wine vinegar
1 clove garlic, chopped
kosher salt and black pepper
3 pounds strip, flank, skirt, or hanger steak
In a medium bowl, mix together the parsley, oil, capers, vinegar, garlic, 1 teaspoon salt, and ¼ teaspoon pepper.
Heat grill to medium-high. Season the steaks with 2 teaspoons salt and ½ teaspoon pepper. Grill, turning once, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing. Serve with the caper sauce.
Make the caper sauce up to 1 day ahead; refrigerate. Bring to room temperature before serving.
Pair with a Pinot Noir.
1 medium cucumber
1/2 cup cider vinegar
1 cup water
8 ounces of cream cheese
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1 loaf sliced, firm-textured bread
dash of paprika
Score the sides of the cucumber with a fork. (Just run a fork over the sides, slightly puncturing the skin.) Slice the cucumbers to your desired thickness. In a bowl pour in the vinegar and the water. Place the cucumber slices in the bowl and let them sit for 30 minutes.
In a mixing bowl, combine the mayonnaise, cream cheese, garlic powder, onion salt, and the Worcestershire. Mix well.
Drain the cucumber slices by placing them between two paper towels.
Put the spread on the slices of bread. Place the cucumber slices on the bread. Slice however you wish. Top with a dash of paprika.
Ask for Jeeves. Pepperidge Farm White bread. Assemble the sandwiches as close to serving time as possible!