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"IDEAS IN FOOD" - 1 new article
Thanksgiving Spaghetti alla Chitarra and MeatballsHere is our current take on Thanksgiving. It is certainly not traditional in appearance but it delivers fully in flavor and satisfaction. What is exciting is this dish has allowed us to refine an idea we have worked on for several years, Thanksgiving Meatballs, and bring it into a polished dish. It is amazing that it took this long to really bring the elements together, but as we are constantly reminded, ideas eventually come full circle. For a more in depth look at our ideas on turkey and Thanksgiving check out this piece by Caroline Hatchett at Star Chefs. Thanksgiving Meatballs 7 grams smoked paprika 1 gram nutmeg 1.5 grams red pepper flakes 3 grams fennel seeds 5 grams garlic powder 15 grams salt 110 grams celery 300 grams onion 100 grams shiitake mushrooms 250 grams sliced bacon 250 grams Challah Bread 35 grams potato flakes 200 grams (4 large) eggs 60 grams heavy cream 25 grams soy sauce 10 grams crystal hot sauce 7 grams sage leaves 1000 grams ground turkey thigh 500 grams ground turkey breast
Cranberry Red Sauce 20 grams chopped parsley 20 grams chopped celery leaves Grated Cheese Preheat he oven to 350°F
Put the paprika, nutmeg, red pepper flakes, fennel seed, garlic powder and salt into a spice grinder. Grind into a fine powder. Put the celery, onion, and shiitake mushrooms into a food processor and process to a fine mince. Mince the bacon by hand or in a food processor. Cook it in a large skillet over medium heat, stirring occasionally, until it is browned and crispy. Add the minced vegetables and spices mixture and cook until the vegetables are just tender. Remove from the heat and put the mixture into a bowl.
While the bacon and vegetables are cooking, cut the bread into a 2 cm dice and toast in the oven until it is a foxy brown, about 15 minutes. Put the potato flakes in a heatproof skillet and toast them in the oven until they are golden brown, about 10 minutes. Add the toasted Challah bread and toasted potato flakes to the warm vegetables and mix to combine. Allow this mixture to cool to room temperature, about 20 minutes.
Pre-heat the oven to 325°F
Put the eggs, heavy cream, soy sauce, hot sauce and sage leaves bread into a blender and puree on medium speed until homogenous. Pour the egg mixture over the vegetable-bread base. Add the turkey thigh meat and turkey breast meat. Mix all the ingredients together. Use your fingertips to break up the Challah so that is combined with everything else. Shape the meatball mixture into 4cm meatballs and lay them out on a tray.
Once the oven is up to temperature, put the cranberry sauce in a Dutch oven or roasting pan large enough to hold all the meatballs and the liquid and put it in the oven to heat up. Once all the meatballs are made, put them in the hot red sauce, put the lid on the pan and put it back in the oven. Cook the meatballs for 45 minutes, until they are firm. Remove the meatballs from the oven and allow them to cool in their braising liquid. To serve warm the meatballs in their sauce and cook the pumpkin noodles. Sauce the noodles and serve the meatballs on top. Garnish with chopped parsley, celery leaves and grated cheese. Cranberry Red Sauce
175 grams shiitake mushrooms 100 grams celery 150 grams onion 150 grams dried cranberries 50 grams smoked sun dried tomatoes 340 grams fresh cranberries 100 grams olive oil 35 grams fish sauce 4.5 grams salt 780 grams canned whole tomatoes 7 grams lemon pepper 7 grams paprika 2 grams crushed red pepper flakes Pressure Cooked Turkey Stock
Put the mushrooms, celery, onion, dried cranberries and sun dried tomatoes into a food processor and pulse to fully mince the vegetables. Remove the vegetables and put the fresh cranberries into the food processor and pulse the machine to mince the fruit. Combine the minced vegetables and cranberries in a bowl and mix to combine. Put a large pot on medium high heat. When the pot is hot pour the olive oil into the pot and when the oil shimmers add the vegetable mixture. Cook the vegetable mixture for 10 minutes, stirring so that it does not stick. When the mixture turns burgundy red and the ingredients come together add the fish sauce and salt. Stir the mixture and add the canned tomatoes. Use a spatula to break the tomatoes into pieces. Cook the mixture for ten minutes and turn the heat down to low. Put the lemon pepper, paprika and red pepper flakes into the pot and stir to combine. Put the pressure cook turkey stock into the pot and stir to combine. Cook the sauce for one hour or until it thickens slightly and becomes dark red. Pressure Cooked Turkey Stock 1000 grams turkey wings 1500 grams water 600 grams apple cider 50 grams dark miso 500 grams smoked turkey wings 135 grams celery 50 grams mushroom stems 50 grams garlic 225 grams onion 200 grams carrot 225 grams kimchi
Preheat an oven to 400°F.
Put the turkey wings onto a sheet pan and roast them in the oven until they are a rich golden brown, about 45 minutes. Put them into a pressure cooker with all of the remaining ingredients. Cook the stock for 30 minutes at high pressure. Let the pressure dissipate naturally and then strain the stock. Let it cool it down in an ice bath and reserve until needed. Pumpkin Noodles
2000 grams semolina flour 15 grams salt 15 grams Ras al Hanout 15 grams baking soda 840 grams pumpkin puree Put the flour, salt, ras al hanout and baking soda into the pasta machine and mix to combine. Put the pumpkin puree into the machine. Mix the dough for 6-7 minutes. Check the consistency after four minutes. It should begin to resemble course streusel. Squeeze the dough together in your hand. Break the dough apart. If it breaks cleanly the dough has enough water. If it crumbles add additional water in 20 gram increments. After the dough is kneaded, let it rest for ten minutes for ideal hydration. You can begin to extrude at this point as well.
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