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VeraAgnes

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  1. If that was your impression then Thomas Keller addressed his goal appropriately. The book is for the home cook who wants to hone in on the magic. I'm in that category and adore this book of cooking spells. I have no time to go off to cooking school so this aids in building around my cooking style. I found the writing visual for my interpretation of the skill at hand in each recipe. I loved the photography. Thomas Keller has professional cook level books on the market wherein you could probably feel as comfortable with as I do Ad Hoc.
  2. I agree about the radishes....and, I thought Emeril was more showboating New Orleans with the coffee-beniet desert...It was just a bit too far off of the secret ingredient....fantastic I'm sure but off focus. Apparently Batali's vegetable medley was not a whoo factor for the Judges. I'm not connecting at all with Nigella Lawson anytime I see here of late. I'm going to watch it again, not sure who won in retrospect. My money was on Batali....Emeril I think has always admired the Iron Chef title....maybe a private wish, but he appeared out of his league a bit last night...Mario carried him like a big brother. Of course, with Anne Burrell there........that team was solid. I think Comerford comes from a demanding venue from the White House but with a full, expert staff to work with...the stress is minimized that way. It showed. Flay and Comerford were destined to win...it was the heart or "Special Theme Episode" for this Iron Chef America...... Alton, he sure knows how to make me smile! He was great last night as was Ted Allen.....I'm glad I recorded it.
  3. Okay....I found Mario's recipe from 2000. Now I can make my own version. http://www.foodnetwork.com/recipes/mario-batali/uova-da-raviolo-ravioli-with-an-egg-inside-recipe/index.html Let me hear other styles. snip> Ingredients 1/2 small white or black truffle, shaved 1/2 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta 1/2 cup fresh sheep's milk ricotta 1/2 cup spinach, blanched, drained and chopped Scant pinch nutmeg Salt and white pepper to taste 1 recipe basic pasta dough, recipe follows 7 very fresh eggs 12 tablespoons butter, melted and kept warm Directions In a non-reactive bowl, combine 1/2 the truffle shavings, the Parmigiano, the ricotta and the spinach, mix well, and season to taste with nutmeg, salt and white pepper. Set aside. Roll out the pasta dough to the thinnest setting on a pasta rolling machine. From the thin pasta sheet, cut 12 circles with a 6-inch diameter. Set 6 of the circles on a sheet tray dusted with flour, cover with plastic wrap and set aside. In the center of each of the remaining 6 circles, mound an equal portion of the ricotta mixture. With the back of a small ladle or spoon, hollow out a well in the center of each mound. Carefully break the eggs, 1 at a time, into a small bowl, and transfer 1 yolk and a bit of white into the center of each well. It is imperative that the yolk remain unbroken. Cover each filled circle of pasta with an unfilled circle, and press the edges together with fingers to seal. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Gently, using a wide spatula, lower each ravioli into the water to cook for 2 minutes. Remove from the water and place gently into a 12 to14-inch saute pan with the remaining butter, shave the remaining truffle over, add a generous grating of Parmigiano-Reggiano and carefully put 1 on each plate.
  4. Here is the Food Network link to the show; features Chefs: Batali, Lagasse, Flay and Comerford. http://www.foodnetwork.com/iron-chef-america/index.html If you watched it as I did, I thoroughly enjoyed the extended style video of the White House Garden, the theme focus of sustainable living foods/local ingredients with the garden produce. So, I have yet to see the recipes posted. I am extremely driven to find the recipe by Mario Batali for those large ravioli with I think sweet potato-cheese filling and a fresh egg enclosed within the ravioli pillow. The egg was an amazing idea.... I want that recipe. If anyone has found it........oh, please share the goodies.
  5. Since I'm a Registered Nurse who loves to cook and sustain a burn on a weekly basis ....first, rinse under cool water immediately...that stops the flesh from cooking....then, I use silvadine cream.....Oh yea...that feels good.
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