Category: Dairy

Sugo and Polenta with Over- Easy Egg

Rustic, but not simple, as it gets and so very satisfying. The combination of tender polenta and some sort of saucy meat is a classic. This one, based on a recipe from the book Hello! My Name is Tasty (I’m loving this book and I wrote about it previously here), is an excellent example of this combination.

The sugo is an Italian sauce usually meaty and usually in my experience on the thinner side. This one is based on a few different proteins. First I cooked down a bunch of bacon pieces to render lots of the fat and get the bacon a bit browned. In the rendered fat I seared a large hunk of pork shoulder. The the same is repeated for boneless chicken thighs in the pork fat.

I added chopped up onions, carrots and celery to the pan along with some sage and some spices- a small piece of cinnamon and a couple of cloves. To that I add the canned San Marzano tomatoes and a few cups of whey. Yes, whey. If you have a restaurant or two and you make cheese -like the folks from the Tasty restaurants do- then it makes sense to waste as little as possible. So the recipe for the sugo uses the whey left over from making cheese as the liquid. It is a bit tangy, it is delicious and makes a lot of sense in this rich sauce. I also love the addition of the spices. They by no means overwhelm but stay in the background adding warmth and edge.

I like to cook these types of dishes in a clay pot if I have the time. So all the stuff went into a large Colombian Champa pot and into the oven for a few hours. When it was done and cooled I put it in the fridge overnight. The next day the thick layer of fat on top is removed and the meat gets shredded by hand. I gently reheated the sugo and adjusted the seasoning.

Now that the sugo is done it can be tossed with pasta, used in a lasagna (I did exactly that with the leftovers actually) or as a perfect comforting topping for polenta as I did here. I cooked the polenta in the oven as I usually do, ratio of about 1 to 4 polenta to water. It cooks gently for about an hour with minimal stirring and stirred in Parmesan and butter in the end.

To assemble the plates I put in a ladle of soft polenta in oven-proof bowl and topped it with the sugo and a couple of slices of fresh mozzarella. These go in a hot oven for a few minutes to melt the cheese, then they are served piping hot with a sunny side up egg. It’s a deliciously warm and comforting plate of food with great mix of flavors and textures.

Aviary Cocktail: Another Caucasian, Gary

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The Dude might not recognize this lovely complex drink as his favorite indulgence but the folks at Aviary, the Chicago and NYC cocktail bar, created this in his honor. It is a refined take on the White Russian and named after one of thousands of memorable Dude quotes from the Coens’ The Big Lebowski.

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The classic white Russian cocktail is vodka, coffee flavored liqueur (like Kahlua), and cream or milk. The Aviary cocktail book is a beautiful piece of work that gives us a look into what it means to take modern cocktails to the next level. Have I mentioned that it is an absolutely beautiful book? It really is and the story of how it was put together is really fascinating too. The Aviary, from the same team as the three star Alinea restaurant, treats drinks as complex dishes. The recipes employ all kinds of techniques, hydrocolloids, equipment and service pieces.

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While time consuming, this is not a difficult recipe and requires no specialized tools or ingredients (unless you consider a large ice cube mold specialized in which case you can probably use smaller ice cube molds). The four major components in the “Another Caucasian, Gary” – I do love saying that- are: large milk ice cubes, chicory syrup, rum and Galliano L’Autentico. 

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Obviously, I did not have to do much to the booze beyond buy it. I got a bottle of Appleton Estate rum, one that I am fond of actually and is usually in my bar. The Galliano on the other hand is new to me. It’s in a class of Italian liqueurs that are considered Aperitifs or Amaros. Typically one of a kind recipes whose exact ingredients are very well-guarded and ranging in alcohol content all across the board from slightly more than wine’s ABV to stronger proofs. Galliano L’Autentico is around 30% ABV and has dominant notes of vanilla and anise. It makes a lovely Old Fashioned cocktail as well used instead of the sugar in that recipe.

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Milk ice cubes make up the dairy portion of the cocktail. Why not? They look cool, dissolve slowly and change the flavor, texture and dilution of the drink making it enjoyable till the last sip. So, just pour some whole milk into large ice cube molds and freeze. That’s all.

Chicory, for those here in the US and especially in the states close to Louisiana, might best know it as an additive to the famed New Orleans coffee. It’s a root that is bitter with notes of coffee, cocoa and some funk. It is usually sold dried and coarsely ground. To make the syrup it is first toasted and mixed with sugar and water, vacuum packed and “cooked” sous vide at 90 C for an hour. I then strained it and reserved the liquid in the fridge.

Chicory Syrup

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With the syrup done and the milk ice ready, the cocktail can be easily put together. The syrup, rum and Galliano are shaken with ice and poured over the milk ice cube. It makes for a complex drink that initially is bracing and has a lot of bitter boozy tones. As the ice melts we start getting more floral and herbal flavors from the liqueur, the dairy and coffee meld more and the drink starts to echo a White Russian. I doubt The Dude would love this version, but i sure did. It’s a much better cocktail than his beloved “Caucasian”.

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Lasagna al Forno: Two Excellent Versions

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We are a house divided. We are a house divided when it comes to Lasagna that is. My wife and youngest prefer the one common in the south of Italy while my oldest and I prefer the luxurious northern version. Recently I figured why not please everyone? Why not make both and let peace and awesome Italian pasta casseroles reign? So, what is the difference? Well, they are both properly called “Lasagna al Forno” meaning oven-baked Lasagna. So they both have lasagna (the actual flat noodle) and both are baked in the oven. They both have cheese and a sauce (and I am simplifying and generalizing quiet a bit here because really any dish of Lasagna noodles baked in the oven is a Lasagna al Forno).

Lasagna-Bolognese

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The southern version has a sauce of tomatoes and meat. Most often the meats (sausage, meatballs, beef chunks, or ground beef or maybe a combo) are cooked in the tomato sauce to make a Neapolitan ragu before getting layered in the casserole with the noodles, ricotta cheese and mozzarella. First an foremost though, for me, what distinguishes this type of Lasagna from the northern version is the emphasis on the tomato sauce.

Now, the northern version is that of Bologna, the region (Emilia-Romagna) rich with dairy, pork and fat. It’s where so many delicious foods come from like Prosciutto, Parmigiano-Reggiano cheese and true balsamic vinegar. The Lasagna Bolognese is richer with a thick meaty Ragu Bolognese. It does not use ricotta and instead gets its creamy component from Balsamella, aka Bechamel sauce made from flour, butter, milk and seasoned with a pinch of nutmeg.

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To make the Bolognese meat sauce I follow a basic template I learned from Mario Batali that includes starting with finely minced pancetta, garlic, onions, carrots, garlic and celery. I like using a food processor for that to get them very fine so that they can almost melt into the sauce. For the meat I use at least two types (usually veal and pork). I get the vegetable mixture cooking very gently in olive oil and butter before stirring the meats in.

Tomato Paste

The only tomato in this sauce is a few spoons of tomato paste that gets added in with fresh thyme, white wine, a Parmesan cheese rind (yes, just like it sounds. I save those hard ends from the cheese I buy) and whole milk. The ragu simmers very gently for a couple of hours or more until everything is tender and the flavors are well melded. The end result is a thick meat sauce that is definitely on the drier side when compared with a typical tomato pasta sauce.

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The sauce for the Neapolitan style lasagna contains a couple of cans of San Marzano tomato, onions, basil, oregano, garlic and -this time around for the sake of time saving- ground beef. It is a delicious sauce and tastes lighter and fresher because of all the tomato, aromatics and herbs.

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To assemble the process is similar for both casseroles. A bit of sauce on the bottom followed by noodles, sauce, ricotta or balsamella, cheese (a mix of mozzarella and Parmesan), noodles,….I like to finish with a thin layer of sauce (or blasamella in case of the Bolognese) and some more cheese. I bake the dishes covered at first to get everything bubbly and cooked through then I uncover for the last 20 minutes or so to get the cheese and top browned. As for the noodles themselves, unless I made fresh egg pasta for the dish, I never boil them anymore. For dry pasta I just let them soak in water for about an hour. They hydrate and get soft and pliable. I make sure the built lasagna is slightly on the “juicy” side so the noodles cook perfectly as the dish bakes.

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Now the hardest part is to…wait. After the dishes are baked they need to rest for a good 20 minutes. They need to settle down, cool slightly and set a bit. This will, not only make them easier to eat, but also much easier to portion and cut out cleanly without the layers falling apart. Yes, two of those are a lot of baked noodles for the four of us, but Lasagna are excellent leftovers. So we enjoyed these for a couple of more days and everyone was happy.

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Manresa: Assorted Potatoes, Curds and Whey, Norinade

Potatoes-Curds-Norinade4The Manresa cookbook from the three- star restaurant of the same name in California is a beautiful, inspiring and thoughtfully written book. I read it cover to cover and frequently flip through it to read various parts every so often. Chef David Kinch got my attention when he was featured on a season of The Mind of A Chef on PBS especially the episode about how he builds a menu. It’s fascinating stuff to me. I had not cooked anything from the book until now though.

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It immediately captured my attention when I saw the picture and read the name. Norinade? What the hell is that. This is basically a dish of potatoes and cheese, but Norinade just had a nice ring to it. It’s a play on the traditional tapenade, the Provencal dip made of mashed up olives, capers and anchovies. Instead of olives though, chef Kinch makes it with seaweed, specifically nori sheets like the ones used in sushi rolls. It is deep black in color, looks like tapenade but tastes very different with brightness and sea flavor. It perfectly accentuates the freshly made curds and dense potatoes.

To make it I simmered shallots, garlic and onions in plenty of olive oil before adding minced toasted nori sheets and allowed the mixture to cool and infuse. I drained the solids and minced them very well to a chunky paste before loosening with the reserved oil and seasoning with soy sauce and Champagne vinegar. The idea is to get a sharp and pungent mixture so that only a few drizzles are enough to add a kick of umami flavor.

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The potatoes are cooked in two ways. First we have the soft ones. I used a mixture of colors of small specimens. These are simmered in salted water with aromatics (garlic, thyme, rosemary…) until tender. I then peeled them and tossed in a little oil. The other batch is cooked in very little water but plenty of salt in a pressure cooker for only a few minutes. This makes them very soft, seasons them and does not allow them to absorb a lot of water. I then tore them to rough 1-inch pieces and let them dry on a plate in the fridge uncovered. When ready to serve the potato chunks are fried in oil to get lovely crispy nuggets.

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It is so easy to make a simple fresh cheese at home that I always wonder why I do not make more of it. Just mix in some whole milk and a little cream along with a tablet of rennet (or liquid rennet drops) and gently warm to about 180 F or so. Do not boil it or the enzyme will deactivate and not work properly. When the curds form a solid mass, let the mixture sit for another hour, then strain into a cheesecloth. The longer it sits in the cheesecloth to drain the drier it gets. This one sat for about 20 hours and was the texture of firm ricotta. I also reserved the whey that was produced since it is effectively the sauce for the dish. Whey is a great medium to cook in as well, like braising some pork in it for example.

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The whey goes in a small pan with lemon juice and some salt. Using my stick blender I frothed it up very nicely as it warmed up and added in a couple of tablespoons of butter. For the larger sized potatoes I cut them in half and the others remained whole. These got warmed up gently in the microwave and were the first items to go on the plates. I divided up the crispy potatoes next and 5 or 6 nuggets of cheese in each bowl. Then I sauced with some of the Norinade and the frothed whey mixture. A final garnish of thyme leaves finished the dish up.

Whey Foam

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Naturally Leavened Panettone

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This is another recipe from this past holiday season and it is worth recording for reference (and I got it posted before the end of January!). It worked very good but I will need to change a few things next time around, so a quick record of it is a good idea. Usually I make a Panettone or Stollen for Christmas but never with a 100% natural leaven. The idea to make a Panettone with natural levain is something that I wanted to do as soon as I saw the loaves made by Roy.

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I used my regular 100% rye starter to make the levain as always using 50-50 mix of white and whole wheat flours. For the recipe, I used Peter Reinhart’s from Artisan Breads Everyday as a reference. Seeing pictures of Roy’s bread I decided on chocolate and cherry as my flavors.

I soaked the cherries in dark rum while I worked on the starter and dough. To make the levain I mixed roughly 40 gr of the rye starter with 170 gr of 50-50 white and whole wheat flours. After about 6 hours it was bubbly and good to go. The dough in Reinhart’s recipe uses commercial yeast in addition to the levain, I opted to stick only with the natural starter and skip the yeast.

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Since the dough is enriched with soft butter and egg yolks it is a good idea to make it in a KitchenAid mixer to get everything well incorporated and the gluten developed. I decided to bake it in one large loaf using a bundt pan that I sprayed with non-stick oil. The dough, like most Panettone is too slack to really shape it so I just transferred it from the bowl of the mixer into the bundt pan and evened it out as much as possible.

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The dough rises slowly for about 12 hours and develops a lot of flavor. After baking and cooling it is ready to slice. The shape, look and texture of the finished loaf are all excellent. Due to the levain and the long fermentation time, the bread had a great robust flavor. This however did not really work as much as I would’ve liked with the tart cherries and dark chocolate chips.  There was almost too much flavor in there and the bread needed more sweetness and mellow flavors. Next time I’ll go with some almonds and some sweeter fruit like currents, apricots, prunes and maybe just a few cherries.

Cappellacci di Zucca – Pumpkin Pasta with Sage, Pumpkin Butter, Pine Nuts

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This is cheat post. It’s a cheat post because I’ve posted about similar dishes before. Well, so what. We love this dish and its ilk and I try making it every fall a few times. I really love making fresh pasta and filled pasta as well so why not post about it (spoiler warning: the next post is also a filled pasta dish).

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It is a dish I make relatively often but honestly I never make it the exact same way twice, especially with the filling. This time I think is one of the favorites. The small sugar pumpkin I used was delicious on its own and I decided not to mask it with a ton of other flavors. In Mario Batali’s first book (my favorite of his really), Simple Italian Food: Recipes from My Two Villages,  has a recipe for this dish and his filling is very simple. It’s nothing more than the pumpkin, an egg, some Parmesan and a grating of nutmeg. I went with that and it was perfect. Usually I would use butternut squash for something like this, but I really am glad I gave the small “pie”pumpkin a try this time. The flesh was dry and had great flavor and sweetness.

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Sage with this dish is classic and so is butter. Both are here but with a couple of extra layers of flavor. I put all the pumpkin seeds and pulp into a pot with a bunch of butter and let that gently melt and simmer. After draining I had a nice half cup or so of golden delicious pumpkin butter.

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I boiled the pasta while I got butter browning in a pan and then tossed in sage leaves. For another texture and layer of flavor I threw in a handful of excellent quality pine nuts. These are great pine nuts that I picked up from Lebanon wen I was there a couple of months ago. After the nuts got a good color on them and the sage leaves were a bit crispy I tossed the dumplings into the pan and added a few spoons of the pumpkin butter. Served with a handful of Parmesan and anointed with more pumpkin butter it was lovely.

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Plums and Pistachio: Olive Oil Cake, Pistachio Gelato, Poached Plums, Yogurt

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This is the second installment of the Plums/Pistachio pairing and this one has a much better gelato. This one is an easier plate to pull together and delivers excellent flavor and texture. We have a fragrant Italian olive oil rosemary cake, excellent pistachio gelato, plums poached in a juniper syrup and a yogurt vanilla sauce. I took all the pictures using natural light for this post too and..well…I think I can use some improvement (and maybe a new camera!).

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I prepared the gelato following my usual method based on Jeni’s Splendid Ice Cream template. Jeni Bauer’s formula of milk, cream tapioca (or corn) starch, sugar and corn syrup rarely fails and is very simple to make. I allowed pistachios to infuse the cream mixture and then blended it all together. The final gelato had the right flavor and creamy texture I was after.

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The cake is a classic Italian pastry. It’s one of those dry (in a good way) cakes that I love. This one is based on a recipe from Mario Batali’s Babbo Cookbook. The cake is made from flour, chopped rosemary, eggs, sugar and a fruity olive oil. It’s a very forgiving and flexible recipe that can be flavored in any number of ways (great with orange/lemon zest and ground almonds). I baked it in a small loaf pan and sliced it into neat rectangles.

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The plums I prepared with the previous plum/pistachio post were awesome. Not sure why I wanted to try a different method, but I did. Maybe I wanted to prove that my sous vide method is much better? Anyways, this time I poached the plums in a pot with blueberries and some juniper berries. I figured the juniper flavor would play off nicely against the rosemary in the cake. The flavor was pretty good and the juniper was a nice touch. However, I did not get nearly the nice ruby red color, the barely tender texture or the blueberry flavor that infused the plums that were cooked sous vide.

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The dish needed a bit of freshness some sharp notes. So, I made a quick sauce from whole milk yogurt and vanilla sugar. I added a dollop of the sauce in a bowl and topped it with a slice of cake. On that went a few slices of the plums and right next to it a scoop of the gelato. I gently poured some of the poaching syrup to finish off the dish.

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