LINKEDINCOMMENTMORE

Here are his recipes for short rib ravioli, mushroom pot pie, spiced maple carrots and horseradish red wine demi:

Short rib Ravioli:

Tools:
• Pasta machine
• Mixing bowl
• Measuring spoons
• Measuring cups
• Micro plane
• Pastry Brush
Ingredients:
• 1 pound picked braised short rib
• 2 Tbls. Red wine vinegar
• 1 tsp. lemon zest
• ¼ c. mascarpone cheese
• Atomic horseradish to taste
• 2 Tbsp. Chopped parsley
• Salt and pepper to taste
Place all ingredients in a bowl mix. Adjust flavors if needed.
Pasta:
• 7 egg yolks
• 1 egg white
• 10 oz. OO Flour
• 2 oz evoo
• Pinch of salt
• 1 egg
Place 8 ounces of flour on a flat surface (reserve 2 ounces). Push together to form a pile put a small well in the middle pour the egg yolks into the well. Then work in the flour, add salt and evoo, mix till a ball of dough is created (be careful not to over work). Split the ball in two, dust the pasta machine with reserved flour roll the pasta out. Repeat process till desired thickness is achieved (about a 16th of an inch). Lay pasta out dusting again with reserved flour. Place 1 ounce balls of the short rib mix in the center of the pasta. Repeat this every 2 inches along the pasta sheet. Take the whole egg and add water mix. Then brush along the top of the pasta. Fold the pasta in half over the mix. Using a ring mold cut around the pasta creating a half moon. Cook and serve. See mushroom cream recipe to finish.

Mushroom Pot Pie:

Mushroom Cream/ balsamic reduction
Tools:
• Sauce pot
• chinoise
• ladle
• spatula
Ingredients:
• 2 Qts. Heavy Cream
• 1 lb. button Mushrooms Sliced
• 4 sprigs of Fresh thyme
• 1 bay leaf
• Salt and pepper
• 2 Tbls. Atomic horseradish
Place cream mushrooms and herbs in the sauce pot allow reducing on low heat. Stir occasionally. Bring cream down to sauce consistency. Strain season and add atomic horseradish to taste. Pour over pasta. Drizzle balsamic reduction over the top.

Balsamic reduction
• 1 cup of balsamic vinegar
Reduce balsamic on low heat by half then cool
• 2 oz evoo
Tools:
• 8 oz pot
Ingredients: 3-2-1

• 3 part flour
• 2 part butter
• 1 part ice water
• 4 oz of mixed mushrooms
• eggs
Method is mix the butter and flour by hand until beads size beads of butter mixed into flour; slowly add ice water until dough comes together and roll out to ¼ inch thickness. Dough stretches 1 ½ beyond rim of the pot.

Place 2 oz of mushroom cream in an 8oz pot. 3 1/z oz of sautéed mixed mushrooms. 2 slices of fresh truffle. Chopped thyme and parsley with small drizzle of truffle oil. Brush edges of dough with egg wash (beaten egg) and seal tightly around rim. Brush top of pie with egg wash, season with salt and bake in 425 degree oven for 8 minutes and 30 seconds. Pie should be golden brown- enjoy!

Spiced Maple Carrots:

Mushroom Cream/ balsamic reduction Tools: • Sauce pot • chinoise • ladle • spatula Ingredients: • 2 Qts. Heavy Cream • 1 lb. button Mushrooms Sliced • 4 sprigs of Fresh thyme • 1 bay leaf • Salt and pepper • 2 Tbls. Atomic horseradish Place cream mushrooms and herbs in the sauce pot allow reducing on low heat. Stir occasionally. Bring cream down to sauce consistency. Strain season and add atomic horseradish to taste. Pour over pasta. Drizzle balsamic reduction over the top. Balsamic reduction • 1 cup of balsamic vinegar Reduce balsamic on low heat by half then cool • 2 oz evoo Tools: • 8 oz pot Ingredients: 3-2-1 • 3 part flour • 2 part butter • 1 part ice water • 4 oz of mixed mushrooms • eggs Method is mix the butter and flour by hand until beads size beads of butter mixed into flour; slowly add ice water until dough comes together and roll out to ¼ inch thickness. Dough stretches 1 ½ beyond rim of the pot. Place 2 oz of mushroom cream in an 8oz pot. 3 1/z oz of sautéed mixed mushrooms. 2 slices of fresh truffle. Chopped thyme and parsley with small drizzle of truffle oil. Brush edges of dough with egg wash (beaten egg) and seal tightly around rim. Brush top of pie with egg wash, season with salt and bake in 425 degree oven for 8 minutes and 30 seconds. Pie should be golden brown- enjoy!

Roasted carrots with butter, glazed with spiced maple syrup
Tools:
• 4 pieces Star anise
• 2 Tbsp Coriander
• 2 Tbsp Black pepper corns
• 2 pieces Cloves
• 1 large. Cinnamon Stick
• (toast in a warm pan)

Add: ½ lb Butter, 1 qt. maple syrup and reduce by 1/3

Blanched carrots (3 large carrots peeled, cleaned, sliced

Toss with maple sauce, finish with dash of cayenne and serve

Horseradish red wine demi:

Tools:
• 5 qt Sauce pot
• chinoise
• ladle
• 4 qt Bain- Marie
Ingredients:
• 1 bottle red wine
• 1 bottle port wine
• 2 qt red wine vinegar
• 1 qt sugar
• 4 qt veal demi
• 1 bunch thyme
• 2 bay leafs
• ¼ whole black pepper corns
• ½ cup Atomic horseradish ( or to taste)
• Short rib raviolis (see short rib recipe)
• ¼ cup Fresh pea tendrils
• ¼ cup fresh fava beans (cleaned and blanched)
• 1 spring onion sliced thin
• Salt
• Ground pepper
• evoo
Place vinegar and sugar in the sauce pot. Allow to reduce on medium heat. Once the sugar starts the caramel and bubble, add both wines reduce till syrup consistency. Add herbs, peppercorns, veal demi simmer till sauce consistency is reached (enough to coat the back of a spoon). Add horseradish (reserve some to add some at the end) season to taste. Strain through chinoise and push with a ladle into the bain-marie
Sauté the cooked raviolis in a sauté pan add sauce and fava beans season again with horseradish and salt and pepper. In a bowl place pea tendrils and spring onions, coat with evoo. Season and garnish the raviolis. Serve

LINKEDINCOMMENTMORE