Potato Gnocchi

This is a great starch for any ragout or tomato sauce. It’s a simple and fast fix even if your in a pinch and it blows the packaged stuff out of the water.

Yield: 10 portions

Gnocchi

2# Russet potatoes
4ea Egg yolks
10-12oz Bread flour
Pinch Salt, white pepper and nutmeg

Method
1. Bake potatoes at 400°F, until soft. Peel, and purée through large holes of food mill while still hot. Spread out on clean plastic wrap lined sheet pan, and cool.
2. Add egg yolks, melted butter, flour, salt, pepper, nutmeg, to the potatoes. Knead quickly, adding more flour if necessary to make a pliable dough.
3.  Test gnocchi for consistency by cooking one small piece of dough in boiling water.  If it falls apart add a little more flour.
4.  Roll and shape gnocchi by making long ropes of 3/4 inch diameter. Then cut 3/4 inch chunks.
5.  If using immediately place on a flour surface covered with a dry towel.  You can also freeze them at this point.
6.  To cook the gnocchi – from raw or frozen – simply place in boil salted water utill the float and then continue to cook them for 30 seconds.  When you remove them the water should still be at a rolling boil.

Notes

It is a somewhat common misconception that these dumplings are done as soon as they float.  If you pull them out prematurely they will be doughy and raw in the center.  If you are unsure whether they are cooked, simply cut one in half. You should see that the dough has very small air pockets all the way through.  The center should also have the same firm but pillowy texture as the exterior of the dumpling.  If they aren’t cooked simply place them back in the boiling water for another 30 seconds.

 

Recipe Key

These are general abbreviations used in recipes found on Pans & Perspective. This will will continue to expand and can be used a refrence for clarification.

t Teaspoon
T Tablespoon
oz Empirical Ounce
floz Empirical Fluid Ounce
C Cup
Qt Quart
G Gallon
ea Quantity or Singular Piece
TT To taste
AN As needed
# Pound
in Inch – usually in reference to ginger or galangal

Miscellaneous notes:
– Floz and oz are not interchangeable unless working with water.
– There are 3t in a T
– A T is a ½floz
– Values of cl and in are not as precise as other measurements, be careful not to over or under use these ingredients

Braised Lamb

Yesterday I shared this dish with some family members. It’s a great base to serve just is or you can opt to serve it over pasta or gnocchi as well.

Yields 10 portions

Ingredient

1ea Leg of Lamb
TT Salt and Pepper
24cl Garlic, minced
3ea Onion, chopped
3ea Celery, chopped
3ea Carrot, chopped
2C Dry red wine
1C Warm water
1C Dry morel or other mushroom
1C Dry winecap or other mushroom
1Qt Chicken Stock or Water
2ea Sprigs of thyme, rosemary and parsley

Method

1. Season lamb leg liberally with salt and pepper and place directly on a baking sheet with an at least a 1/2 inch lip. Allow to sit for 15 minutes. While waiting, tie herbs in a bundle and secure with butcher’s twine. Reconstitute mushrooms in warm water, you want to the return to their original soft state; once they get there set them in a separate container and save the liquid. Preheat oven to 450F.

2. Sear lamb in oven until golden brown, takes 30 minutes or longer. While lamb is searing prepare vegetables. Using the same pan that you plan to braise in, heat the pan with a small amount of oil until wisps of smoke form. Caramelize the vegetables by placing them in the pan and letting them cook undisturbed for 1 minute or longer, until good color forms. (You can check this by moving a small portion of the vegetables but be careful, if you mix it you will disrupt the caramelization process.) Once you get some good color on the vegetables give them a quick stir and then let them caramelize again. Repeat this process once more and then add your garlic and deglaze the pan with red wine. Reduce the mixture to syrupy consistency and cook out all the alcohol.

3. Add your stock and mushroom water to the pot and bring to a simmer, taste this and season lightly. This will reduce as it cooks so do not overseason. Remove lamb from oven when ready, place in pot and lower the oven to 300F. Deglaze the roasting pan with some of the hot liquid from the pot, ensuring you scrape all those bits of caramelized meat from the pan. Pour that liquid back into the pot, add your bouquet of herbs and place in oven.

4. Cook for 25 minutes and then, without opening the oven, lower the temperature to 225F. Cook the leg until tender – this could take 4 hours or longer. Taste the meat, if it isn’t tender it isn’t done; braising isn’t timed, it’s about ensuring your final product is super tender. While the leg is cooking use this time to slice the mushrooms and prepare your starch.

5. Remove leg and place in a separate vessel. Drain fat from cooking liquid and then strain out the solids. Pour some liquid back over the leg to keep it moist and return the rest to your pot. Remove the bouquet of herbs! Puree solids in a blender until smooth. Pour that puree back into the pot. At this point, pour the liquid off the leg into the pot, add in your mushrooms and season. Pull the meat from the bone in large chunks and place in liquid. Serve immediately over your choice of starch or as is!

As I mentioned I used gnocchi with my preparation, the recipe can be found here. If that’s how you want to serve it, I’d reccomend cooking your gnocchi first and then sauteeing them in a pan to get some great color. Add your braise and reheat on a simmer and serve.

(Vegetarian) Chili

Here’s a great recipe for a meatless chili. Check the notes below if you want to add some!

Yields 10 Portions

Ingredients
Chili Paste:

1.5C Tomatoes
2 ea Onion, chopped
1c Sundried tomatoes, reconstituted, save the liquid
4T Cumin
3T Coriander
1t Allspice
1T Hot pepper – optional, and depending on peppers used amount may vary
2T Salt
8 ea Garlic cloves

Remaining Ingredients and Garnishes

1qt Tomato juice or sauce
2# Beans of choice
2# Meat if desired
1# Eggplant
1# Corn
1# Diced tomato

Garnishes

Minced onion, crumbled queso fresco or desired cheese, sour cream, tortilla chips

Method

  1. Cook beans to 80% doneness. While cooking prepare the chili paste by combining all ingedients in the blender until smooth.
  2. Sweat the chili paste in 1/4 C high smoke point oil. You want the oil to be smoking so that it fries the paste.
  3. Cook for 5 minutes stirring occasionally.
  4. Add in the sundried juice, tomato juice or sauce and beans and simmer for 30 minutes. Add in the remaining vegetables and cook for 10 minutes
  5. Serve with minced onion, cheese, sour cream and tortilla chips.

Notes:

If using meat feel free to saute it in the oil before frying the paste. Leave the brown particulate on the pan and it will infuse the flavor of the meat. If the chili is to thin you can use masa harina or corn starch to thicken it. Add this at the same time you add in the final vegetables.

Angel Hair – Whole Wheat Pasta

This angel hair recipe is hearty. It will stand up well in your favorite tomato sauce or pesto.

2018, angel hair pasta shot

Yields 8 Portions

Ingredients

2C all purpose flour
2C whole wheat flour
7ea eggs
Semolina flour for dusting

Method

1.  Mix flours well in a bowl and create a well. Crack eggs into well. Incorporate with a fork by first beating the eggs and then gradually incorporating flour from the inside of well working outwards. This dough will look dry but do not add water.
2.  Turn out onto floured surface and knead until dough is uniform in texture, springy and slightly tacky. Allow to rest for 1 hour.
3.  Roll to 1/4-1/8 of an inch in a square. Cut dough into 2×3 slabs. They should be just about the width of the pasta machine.
4.  Starting on the 1 setting, slowly roll dough through machine. If it rolls out with waves or divots repeat this process. Repeat these steps until you reach setting 5. It is hard to get the dough thinner than this because of the coarseness of typical whole wheat flour.
5.  Using the angel hair attachment slowly crank the dough sheets through. Immediately place noodles on a flour surface, semolina flour is preferred but any flour will do. These can be cooked as is, dried or frozen at your convenience.
6.  If you don’t have access to a pasta machine you can hand roll the dough even further. Follow the above steps for rolling and cutting the sheets then proceed. You are looking for about 1/16 if an inch. This will take considerably longer. Once you have reached your desired thickness lightly flour the dough and gently roll it up across its entire length. Using a sharp knife as quickly slice the dough in 1/16 in strips across your roll. Cooking and storage remains the same. You can also use this dough for your favorite stuffed pasta recipes.

Notes

This is not real pasta, but a variation on a classic dough. These noodles will significantly more texture and flavor. If this is undesired you can change the recipe to 2 pounds of 00 flour (double O) or alternatively all purpose and 8 eggs.

Corn Pudding – A Pepperfield Project Staple

Background

Corn wasn’t in short supply at the Pepperfield Project.  This corn pudding gave us a great outlet to feature some of the heirloom varieties grown here.  Likewise, it also doubled as a fantastic way to use the surplus of cheese, goat milk and eggs here at the farm.  It’s a great standalone dish served as a casserole but can also be used to diversify your dinner as an exciting side dish!  Once you’ve tried it, you’ll be hooked!

Yield 8 Portions

Ingredients

1.5C  onion minced
1.5C  corn kernels
1.5C  cheddar
1.5C  ricotta
4ea  eggs
.5C  milk
3floz  whey, or more milk
.5C  butter melted more for cooking
.25C  brown sugar
2t  salt
1/2t  pepper
1/4t  nutmeg
.5C  cornmeal

Method

1.  Sweat onions in 1T butter. Then, once translucent, remove from heat.

2. Next, while cooking the onions combine ricotta, eggs, milk and whey with melted butter. Then, in a separate larger bowl mix sugar, salt, pepper, nutmeg and cornmeal.

3. Slowly whisk in the wet mix as you pour it into the dry. Afterwards, fold in corn, onions and 1C of cheese, reserving some for garnish on top.

4. Finally, bake the corn pudding at 400F for 40 minutes checking after 30 minutes. When done, this pudding should be golden brown on top and slice with a knife leaving no liquid behind.

Gnocchi alla Spezzatino di Anitra

Potato Gnocchi with Duck Ragu
Tuscan Recipe

Yield: 10 portions

Gnocchi

2# Russet potatoes
4ea Egg yolks
10-12oz Bread flour
Pinch Salt, white pepper and nutmeg

Method
1. Bake potatoes at 400°F, until soft. Peel, and purée through large holes of food mill while still hot. Spread out on clean plastic wrap lined sheet pan, and cool.
2. Add egg yolks, melted butter, flour, salt, pepper, nutmeg, to the potatoes. Knead quickly, adding more flour if necessary to make a pliable dough.
3. Roll and shape gnocchi by making long ropes of 3/4 inch diameter. Then cut 3/4 inch chunks.

Spezzatino di Anitra
Stewed Duck Sauce

Yield: 10 portions

Olive oil
Butter
6ea Duck, legs
1 C Red onion, minced
2oz Celery, minced
2oz Carrots, minced
2oz Pancetta, minced
3 ea Rosemary sprigs
3ea Thyme sprigs
3ea Bay leaf
3tb Parsley leaves, (Italian) chopped
2tb Garlic minced
12ea Juniper berries, crushed
4ea Black peppercorns, crushed
2tb Tomato paste
TT Salt
1/4c Brandy
1/4c White wine
Chicken stock
Butter
Grated Parmesan

Method
1. Heat olive oil and butter, when butter is melted add duck pieces, and brown slowly, rendering out excess fat. Add vegetables sauté about 15-20 minutes. Add brandy and cook out.
2. Add broth, to cover by 1-inch, tomato paste, herbs and spices. Taste for seasoning. Braise on stovetop, slowly, for 2 hours or more time as needed. Cool and skim fat.
3. Scrape meat off bone and add to sauce. Sauce should be at a very thin nape’.
4. Monte in small ½ oz. cube of butter per portion. Serve with grated Parmigiano.

Bolognese Ragu with Pork and Beef

Yields 10 portions

Ingredients

2/3C  Pancetta, minced
2C  Onion, minced
1C  Carrot, minced
2/3C  Celery, minced
2T  Butter
2T  Olive oil
1#  Beef, lean, ground
1#  Pork, lean, ground
1/2c  Chicken livers, cleaned, minced
2c  White wine
6T  Tomato paste
TT  Salt
TT  Fine ground black pepper
TT  Nutmeg, fresh grated, added gradually
1Qt+  Chicken stock
2C Cream

Method

1. Render out pancetta gently in oil and butter until golden brown, use low to moderate heat.
2. Add onions, carrots and celery. Cook until lightly browned.
3. Add meat and cook until red color is just gone.
4. Add chicken livers, and cook until just barely done.
5. Add wine and cook out alcohol.
6. Add tomato paste, and mix in well, cook for 2 to 3 minutes. Add stock.
7. Bring to simmer. Cover and simmer for 2 hours. Add more broth if necessary.
8. After 2 hours, remove cover. Simmer uncovered if necessary to reduce liquid if too runny.
9. Add cream to finish.

Notes

A traditional bolognese requires long slow cooking. Each step in the process is important. While every chef in Bologna has his or hers own version, the slow cooking and care given, determines the quality.  Add salt and pepper gradually as necessary. it is important to season gradually, and to build up flavors. Add nutmeg gradually, it should be used carefully.  This recipe can be used over any pasta or even in lasagna.

Gumbo with Shrimp, Alligator and Okra

Yields 10 Portions

Ingredients

Shrimp Stock

2oz  Oil, vegetable
2#  Shrimp shells
1#  Mirepoix
4oz  Tomato paste
1Pt   White wine
5Qt   Water
4ea  Bay leaves
5ea  Thyme sprigs
1T  Peppercorns, black

Gumbo

1.5C  Dark brown roux
3/4#  Onion, minced
3/4#  Green bell pepper, minced
3/4#  Celery, minced
8ea  Green onions, thinly sliced
2ea  Bay leaves
.5t  Ground allspice
.5t  Ground mace
.5t  Cayenne pepper
1oz  Paprika
8ea  Garlic cloves, minced
1G  Shrimp stock , listed below
1C  Tomato puree
1#  Andouille sausage, sliced 1 inch thick
1#  Okra, sliced ¼-inch slices
2#  Tomatoes, unpeeled, medium dice
3T  Chopped flat-leaf parsley
2T  Chopped thyme
.25C  Chopped basil
TT  Salt and black pepper
1.5#  Shrimp, shelled and deveined, cut into quarters
2#  Alligator, medium dice
1T  Tabasco sauce
1T  Worcestershire sauce
3C  Long-grain white basmati rice, cooked

Method

Shrimp Stock

1.  Heat the oil until smoking, then add the shrimp shells. Cook the shrimp shells for 4 to 5 minutes; until they turn darker red.
2.  Add the mirepoix and tomato paste and cook another 2 to 3 minutes.
3.  Deglaze with the white wine and add 5 quarts of water.
4.  Bring to a simmer and add the bay leaves, thyme, and peppercorns.
5.  Simmer for 1 hour. Strain through a chinois pressing as much stock from the shells as possible.

Gumbo

1.  Begin by putting the stock on the fire to begin reducing.
2.  Cut the onion, bell pepper, celery, and green onion. Measure the allspice, mace, cayenne, paprika, and garlic. Heat the brown roux in a heavy bottomed stockpot. Add the vegetables and spices. Remove the pot from the heat. Stir frequently until the vegetables begin to soften, about 15 minutes.
3.  Whisk in the stock, tomato puree, bay leaves, alligator and sausage. Simmer, partially covered, over low heat for 1 hour. Add the okra and tomato. Skim often.
4.  10 minutes before the end of the cooking time add the herbs and shrimp. Cook uncovered until the shrimp are just cooked through. Finish with the Tabasco and Worcestershire sauces. Season to taste with salt and peppers.
Cook the rice and hold separate.
5.  Place a small spoonful of rice in a soup cup and ladle in the gumbo.

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