Potato Gnocchi

Chef Luc Jean - September 2017

Ingredients (Yield: 6 portions)

• 4 Russet potatoes
• 4 Egg yolks
• 2 cups Flour
• 1/4 cup Parsley (chopped fine)
• TT Salt
• 125 ml Parmesan Cheese

Method

• Boil potatoes with skin on in salted water until fully cooked
• Drain and peel them
• Pass the potatoes through a potato ricer and into a stainless mixing bowl.
• Add the flour, parsley, egg and pinch of slat.
• Mix until you form a nice pliable dough.
• Dust work survace with flour.
• Roll and cut the gnocchi.
• Bring a pot of salted water to a boil.
• Boil the gnocchi until they come up to the top of the water.
• Remove with a slotted spoon and cool in ice bath

Champagne Butter Ingredients (Yield: 300 ml)

• 1 Shallots
• 1 tsp Black peppercorns
• 250 ml Champagne or sparkling wine
• 1 Lemon juice
• 1 Lemon zest
• 1 tsp Honey
• 1/2 cup Heavy cream
• 1 cup Butter (cubed)

Method

• Put the shallots, peppercorns, lemon juice, lemon zest and honey in a stainless steel pot
• Reduce mixture by 3/4
• Add the heavy cream and reduce mixture again
• Cook mixture down until thickened
• Strain mixture into another pot or pan
• For every 1 cup of reduction, add 1 cup of cold cubed butter
• Once emulsified do not boil again

Roast Chicken, Parisian Gnocchi, Tomato Love, Roasted Shallot

Jessica Young - Buffalo Stone Cafe - April 13, 2015

Roast Chicken, Parisian Gnocchi, Tomato Love, Roasted Shallot 20 ppl

Roast chicken

• Chicken – 3 whole or 3 kg of skin on breast, or 3 kg boneless skin on thigh
• Olive oil – 250 ml
• Salt – 30 gr
• Pepper – 20 gr
• H2o – 250 ml

- Oil salt and pepper chicken. Depending on what cut we are using some more may need to be done. Place in a hotel pan, water in pan, cook at 375 f till thigh bone area reaches over 160 f.

Gnocchi

• Emmenthaler – 250 g
• Dijon – 35 ml
• Flour – 625 g + 4 cups
• Salt – 12 g
• Milk – 1250 ml
• Butter – 375 g
• Eggs – 12 each
• Herbs – 20 gr

- In an aluminum pot heat butter and milk till a scald. Add flour, stir to combine, it’s going to be stiff. Let it cook out slightly, continually stirring.  Put into a mixer fitted with a paddle. Mix on med speed a few minutes to release some heat. Add herbs, chees, and salt. Add eggs slowly. The mixture should slowly slide off the paddle; depending on how big the eggs are you may not need all of them.

- Place mixture into piping bag, tying end with elastic.

- Piping into lightly boiling water, you’re going to cut nubs about an inch long with a paring knife into the water. Small batches at a time. Dip the knife into water often so it doesn’t stick.

- Cook for approx. two min; agitate them if there clumping together. Skim out onto a sheet pan to cool.

Shallots

• Salt – 4 g
• Sugar – 4 g
• Olive oil – 40 ml
• Shallot whole – 200 g

- Clean shallots. Cut into quarter or half-length wise. Toss with ingredients, and tinfoil in half hotel pan, roast for approx. 15-20 min. uncover, cook till browned.

Tomato Love

• Tomato fresh – 3.5 kg
• Olive oil – 100 ml
• Thyme – 15 g
• Nicoise olive – 80 g 
• S+p – to taste

- Dice tomatoes, pit and half olives. Add everything together and cook slowly till it is ready to serve and lovely. 

Pappardella with Wild Mushroom Butter Sauce

Chef Mike Brown, Jan 12, 2015 – De Lucas

Pappardella with Wild Mushroom Butter Sauce

• 3 ea pappardella pasta
• 450g salted butter
• 12 ea Sage leafs
• 450g cremini mushroom sliced thick
• 900g wild mushrooms
• 400 ml white wine
• 1/4c parsley- rough chopped
• 1/2c pecorino romano- grated
• 1 pcs pecorino romano-shaved
• TT salt and pepper

In Iarge pot over medium heat place your butter in the pot and allow to melt and slightly brown, then add your sage leaves and let them become crispy then add your sliced cremini and wild mushrooms and once the mushroom come to a boil add your wine and continue cooking for 20 min till mushrooms have reduced in size by 3/4. Season with salt and pepper, just before service add your parsley.

Get a large pot of cold water on the stove and turn the heat to high, once water begins to boil rapidly add salt and drop pasta stirring constantly for the first min or so them once every 3 min just to make sure that the past is not sticking together.

For the pecorino romano use a carrot peeler and shave 25 pieces place in metal bowl and hold till service.

For assembly drain all water from pot and place into a 4inch hotel pan, sprinkle 1/4 cup of grated cheese over pasta and then put 3/4 of the sauce onto the past and begin to mix with wooden spoon being very careful not to break the pasta, once you have the sauce evenly distribute throughout the pasta sprinkle with 1/4 cup cheese and the rest of the sauce toss a final time and serve.  Place good amount into a bowl and garnish with a piece of shaved pecorino romano.

Ravioli filled with wild mushrooms and goat cheese with a white wine basil cream sauce

Chef Gord Harris - Tapastry - Nov. 17, 2014

Ravioli filled with wild mushrooms and goat cheese with a white wine basil cream sauce

Ravioli dough

• 2 cups flour
• 1 Tsp Salt
• 3 eggs
• 2 Tbsp olive oil

Combine all ingredients into stand mixer and mix with dough hook until smooth. Allow to rest in  fridge.

Wild Mushroom filling.

• 15 cups of a good blend of wild mushrooms, Chanterelle, porcini, oyster, shitake, portabella.  
• Goat Cheese
• Minced Shallots
• Garlic
• Olive oil
• White wine
• Heavy Cream
• basil chiffonade.

Pumpkin Gnocchi

Chef Melissa Makarenko - Resto Gare September 8, 2014

Pumpkin Gnocchi

• 3 lbs of pumpkin purre also us purée roast yams.
• 1/4 tsp nutmeg, ground
• 2 oranges, zest end only
• 1 lemon, zest end only
• 2 eggs, whole
• 2 l all purpose flour, maybe more
• 70 ml kosher salt
• 1/4 cup of sage. Chifffonade
• 1/4 parsley, chiffon add

1) by hand mix all ingredients except for the flour. Add the flour in stages be sure to fold in not over mixe. Once combine the dough should be spiky but not liquid.  Sprinkle generously with more flour and allow to rest for 20 min. Mean while get a  pot of salted water, large and a deep bottom.

2) On a flour surface press out the dough bad cut into desired shape and size. Toss in more flour and spread out on sheet pan. Drop into simmering water and cook for 2 minutes. Pull form water plunge into and ice bath, once cool pull from ice bath and toss with oil. Allow to dry on a sheet pan. 

3) In a hot fry pan sauté gnocchi with oil and butter. Deglaze with white Finish gnocchi with wilted Kate Parmesan and cambonzola and butter.