1 cup ricotta cheese or milk
1 teaspoon salt
½ teaspoon turmeric (optional)
1/2 teaspoon grated nutmeg
2 1/2 cups all-purpose flour
Boil a large pot of salted water. Combine all ingredients except the flour. Blend well, then slowly stir in the flour until the mixture becomes a stiff batter. Place a colander with large holes over the pot and, with a rubber spatula, press small amounts of the batter through the holes directly into the water. As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm (or shock in ice water, remove and coat with oil if intending to serve at a later time).
YIELD: 2 Dozen -Using a 2 oz. Scooper
A.N. Olive Oil
2# 80% Lean Ground Beef
1 Cup Ricotta Cheese
½ Cup Panko Bread Crumbs
2 Extra Large Eggs, Lightly Whipped
¼ Cup Fresh Parsley, Fine Chopped
1 TBSP Fresh Oregano, Fine Chopped
2 TsP Kosher Salt
½ Tsp Ground Fennel
1 Tsp Sriracha Sauce
1 Quart Tomato Sauce
Preheat oven to 450 Degrees. Coat a Roasting pan with oil and set aside. Combine beef, ricotta, bread crumbs, eggs, herbs, seasoning and mix by hand. Scoop the meat mixture with the scooper and level with your finger for exact 2 oz.Roll with hands until smooth and place each ball side by side touching in pan. Roast for 20 min. until cooked through. drain excess fat. Add heated tomato sauce to cover & return to oven for another 15 minutes (internal temperature should be 165 degrees to assure doneness).
Yield: 2 Quarts
¼ cup olive oil
2 each Vidalia Onions, fine diced
2 tsp Fresh Oregano, chopped
½ cup Basil Leaves, chiffonade cut
4 each Garlic confit cloves (garlic poached in oil)
2 tsp Kosher Salt
2 Tblsp Tomato Paste
3 each -26 oz. boxes POMI brand chopped tomatoes
Heat oil in heavy gauge pot and saute onions. Add herbs and cook until translucent. Add tomato paste and cook 5 min. more. Add tomatoes, bring to boil then simmer 1 hr. Stir every 5 minutes to avoid scorching.
vegetable oil spray
1 cup whole milk
1 cup heavy cream
1/2 vanilla bean or vanilla extract (1 tsp)
5 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup sour cream
2 tablespoons grated lemon peel
3 cups frozen strawberry or blackberries (about 12 ounces), thawed, drained, juices reserved
3 tablespoons light brown sugar
Lightly oil spray 8 each-4 oz.cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean (or use vanilla extract). Bring to simmer. Remove from heat, cover and let steep 30 minutes.
Pour lemon juice into small bowl. Sprinkle gelatin over. Let stand until gelatin softens (10 minutes). Stir sugar and gelatin mixture into milk mixture. Stir over low heat until sugar and gelatin dissolve, (2 minutes). Remove from heat. Whisk in sour cream and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.
Puree 2/3 of berries and all reserved juices and brown sugar in blender. Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Stir remaining berries into sauce, cover and chill.
Run small knife around each panna cotta. Place bottoms of ramekins, one at a time, in bowl of hot water for 30 seconds. Place plate atop ramekin. Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta. Serve with sauce.
Yield: varies depending on desired size
2 pounds Idaho potatoes
1 pound red beets, peeled & finely shredded with Mandolin
2 large Vidalia onions (use 1 1/2 cups grated)
3 eggs, beaten
1 teaspoon baking powder
3/4 cup blended oil
1 cup A.P. flour
2 1/2 teaspoons salt
1/4 teaspoon cracked black pepper
2 cups matzo meal
1/2 cup fry oil
1. Preheat oven to 400 degrees. In a food processor, fine-grate
potatoes (don’t liquefy; leave some texture), and strain to
eliminate excess liquid. Let the water drain out. Fine-grate
onions, and mix in a large bowl with potatoes
2. Add eggs, baking powder, 3/4 cup oil, flour, salt and pepper. Fold
in matzo meal, making sure that everything is very well blended.
3. Heat 1/2 cup fry oil in a deep skillet. Spoon batter into the pan
to create pancakes about 3 1/2 inches in diameter. Fry on low heat
for 3 to 4 minutes until underside is a deep golden brown, turn,
and fry for another minute or two. Drain on paper towel. Serve
with applesauce and sour cream.
Ingredients: Yield: 1 Quart
8 apples (assorted styles)
1 Tablespoon Lemon Juice
1 cup Apple Cider
1 Cinnamon Stick
½ cup Brown Rice Syrup
1 Tablespoon Ground Cardamom
1. Peel, core and cut the apples into large chunks, tossing them
with the lemon juice to prevent discoloration.
2. Place the apples and remaining ingredients in a large, heavy
pot; bring to a boil. Reduce heat to a simmer, and cook until apples
are very tender, about 20 minutes.
3. Remove the pot from the heat and discard the cinnamon stick.
Coarsely mash the apples with the cooking juices. Place in a
blender once cool if a smooth texture is desired. Cool to room
temperature, then refrigerate, covered, until ready to use, up to
Lemongrass Sour Cream
Ingredients Yield: 1 Quart
1 quart Sour Cream
2 Stalks Lemongrass
A.N. Blended Oil
T.T. Kosher Salt
1. Smash lower 2/3 of lemongrass stalks with mallet or back of
knife to release oil/flavor from the lemongrass. Do not use dry
green tops of the lemongrass. Mince the stalk with a knife and
transfer to a blender with just enough oil to turn
Yield: Serving for 4 Entree Portions
2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour
1/2 stick unsalted butter
1 (2-inch) rosemary sprig
Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough. Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet. Make sure they are separated and floured well to avoid dough from sticking together. Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 5-7 minutes per batch. Lift out with a slotted spoon and drain in colander.Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.
YIELD: 2# loaf
1.8 # Ground Beef (80/20)
1 cup Vidalia Onions, minced & sautéed
A.N. Blended Oil
½ cup Pepperoni, small diced
4 each Eggs, whisked
1 cup Panko Crumbs
1 cup Flat Leaf Parsley, fine chopped
2 Tbsps. Worcestershire Sauce
½ cup Ketchup
¼ cup Dijon Mustard
¼ cup Sriracha Sauce
1 cup Shredded Cheddar Cheese
T.T. Kosher Salt
T.T. Cracked Black Pepper
1. Mince onions & sauté in oil until translucent. Remove from heat & cool
2. Mince pepperoni & combine with the ground beef.
3. Whisk eggs until frothy.
4. Wash parsley thoroughly & remove all stems & finely chop
5. Combine all ingredients and knead the mixture by hand until all air
pockets are worked out & the mix resembles a smooth oval patty.
6. Spray the baking pan with spray release & gently place the meatloaf into
the pan. Drop the pan onto a firm surface to work out any air pockets.
7. Place in a pre-heated 350 degree oven for 50 minutes. Let meatloaf stand
for 1 hour & then refrigerate uncovered.
Yield: 12pc-2 oz. fritters
Prep time: 15 min
Preparation time: 15 min.
2 each Idaho (russet) potatoes, washed
2 Eggs beaten well
1 Tblsp Baking Powder
½ cup Matzoh Meal
2 Tblsp Fennel, minced
2 Tblsp Onions, minced
t.t. Kosher Salt
t.t. Black Pepper
Beat eggs until frothy.
Shred washed potatoes with a hand grater and place in a mixing bowl with
Add baking powder and matzoh meal and combine well.
Add onions and fennel and season. Let stand for 5 min. Scoop out 2 oz. balls
with a small scooper or by hand.
BEET TOFU SAUCE
Yield: 1 Pint
1 pkg Organic Silken Soft tofu
1 Tblsp Beet Powder
1 Tblsp Honey
t.t. Kosher Salt
Combine all ingredients in a small blender or whisk by hand.
Blend until all ingredients until incorporated and season. Refrigerate.