Recipe Book
Ravioli Pasta By Greg Meagher of Knowledge Kafe
Ingredients: Pasta: • 1 cup all-purpose flour • 1 cup Semolina flour • 2 whole eggs • 1 Tbsp. Olive Oil • 1 teaspoon salt • 1/4 - 1/3 cup water
Filling: • 1 lb. fresh Ricotta, drained if wet • Pinch of freshly grated nutmeg • 2 teaspoons freshly grated lemon zest (about 1/2 lemon) • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving • 1 large egg • Salt and freshly ground pepper
In a food processor, place the all-purpose flour, Semolina flour, oil and salt until well blended. Add the eggs and process until mixed. Add the water slowly until a ball forms and then stop. Cover and let rest for an hour before using.
Fish Tacos with Asian Slaw By Faccia Luna
Ingredients: • 6 pieces of white flaky fish (like Mahi Mahi) • 12 small soft taco shells • 1 cup flour • salt and pepper • 6 Tbsp. rice wine vinegar • 6 Tbsp. vegetable oil • 5 Tbsp. natural creamy peanut butter • 3 Tbsp. soy sauce • 3 Tbsp. brown sugar • 2 Tbsp. minced ginger • 1.5 Tbsp. minced garlic
Directions: Julienne all the vegetables in long fine slivers. In a large mixing bowl add the slaw ingredients and mix well: • 1 small head cabbage • 1 medium white onion • 1 red bell pepper Add sauce/wet ingredients and toss. Season the fish and dredge in flour. Heat two pans - one for tortillas and one for fish. Add a Tbsp of oil and fry your fish in one pan while you sear the tortillas in the other. Combine all ingredients in taco shells & enjoy!
Roasted Pepper & Goat Cheese Bruschetta An antipasto perfect for summer days and a nice glass of cold Pinot Grigio. By Chef Harrison Schailey
Ingredients: • 1/4 cup Pine Nuts, toasted • 2 cups balsamic vinegar for balsamic reduction • 2 large red bell peppers • 2 large yellow bell peppers • 1/2 cup olive oil • 1 clove fresh garlic • salt & pepper to taste • 1 crusty artisan baguette • 1/2 cup (4 oz.) goat chevre • 3 Tbsp. capers (about 6-8 capers per piece) TO TOAST PINE NUTS: preheat oven to 350 degrees. Spread pine nuts on baking sheet and bake for about 8 minutes. (see next page)
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Roasted Pepper & Goat Cheese Bruschetta An antipasto perfect for summer days and a nice glass of cold Pinot Grigio. By Chef Harrison Schailey
Ingredients: TO MAKE BALSAMIC REDUCTION: Place balsamic in a small saucepan. Boil over medium-high heat for 20 - 30 minutes or until liquid has been reduced to 1/4 cup. Allow to cool and place in a squeeze bottle or some other container that you can use to drizzle. TO MAKE TOPPING: Cut the red and yellow peppers in half vertically. Remove core, seeds and white pith. Rub both sides with about 1 Tbsp. of the olive oil and sprinkle with salt and pepper. Grill (or broil) for about five minutes or until skins are softened and charred, flipping halfway through. Remove from hear and place in a ziploc bag for about two minutes - this makes it easier to remove the skins. Remove from bag and peel off skins. Julienne the bell peppers into this strips. TO MAKE BRUSCHETTA: Cut 16 half inch slices of baguette on the bias. Brush with remaining olive oil and rub with the fresh garlic clove. Grill (or broil) for 1 - 1.5 minutes on each side, or until you start to get grill marks. TO ASSEMBLE THE ANTIPASTO: Spread the goat chevre evenly among the 16 slices of bruschetta, and then lay the pepper slices over the chevre. Sprinkle capers and pine nuts over slices. Finish bruschetta by drizzling balsamic reduction over the top. Serve immediately. Serves 8
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Mushroom Ravioli with White Truffle Sauce* By Home D Pizzeria
Basic Pasta Dough: • 8 whole eggs • 2 oz. olive oil • 2.5 oz. all-purpose flour • 1 lb. Semolina flour • 1 tsp. salt
Ingredients:
Cheese Filling:
• 16 oz. Marscapone cheese • 16 oz. Ricotta cheese • 2 oz. grated Parmesan • 1/3 cup Chanterelle mushrooms - wood roasted • 1 cup Crimini mushrooms - wood roasted • 1/2 cup Porcini mushrooms - wood roasted • 2 tsp. Porcini powder • 1 tsp. chopped garlic • 1/4 tsp. chopped thyme • 4 oz. olive oil • 1/4 tsp. chopped oregano • salt and pepper
Mushroom Filling: Place mushrooms and 3 oz. olive oil in a pan and season with salt and pepper. Place in wood over for 8-12 minutes until tender. Remove and cool. Medium chop. In a stainless steel bowl add remaining ingredients and mix thoroughly. Add mushrooms and mix gently. *this recipe calls for a Kitchen Aid pasta maker.
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Mushroom Ravioli with White Truffle Sauce By Home D Pizzeria
White Truffle Cream: • 2 quarts heavy cream • 1 cup Parmesan cheese • 2 tsp minced garlic • 2 tsp white truffle oil • 1/2 tsp minced shallot • 2 oz. white wine • 1 oz. XVOO • Salt and pepper to taste Place oil in pan. Add shallot and garlic. Saute for two minutes. Deglaze with wine, add heavy cream and salt & pepper and simmer for 12 minutes. Remove from heat and add parmesan and truffle oil.
Ravioli Assembly: Sprinkle flour on counter top or work space. Roll 1.5 lb. dough with rolling pin and run through Kitchen Aid pasta machine #10. Fold run through #7. Fold run through #5 and again through #3. Lay sheet on counter top. Scoop 1 oz. filling approximately 2 inches apart on dough. Brush with egg wash. Lay another pasta sheet over top and press dough firmly to eliminate air. Use a round cutter for ravioli, pressing edges firmly. Place in pot of slowly boiling salted water. Cook until they float. Remove and drain. Mix with White Truffle Cream and serve.
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Ravioli Pasta By Greg Meagher of Knowledge Kafe
Ingredients: Pasta: • 1 cup all-purpose flour • 1 cup Semolina flour • 2 whole eggs • 1 Tbsp. Olive Oil • 1 teaspoon salt • 1/4 - 1/3 cup water
Filling: • 1 lb. fresh Ricotta, drained if wet • Pinch of freshly grated nutmeg • 2 teaspoons freshly grated lemon zest (about 1/2 lemon) • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving • 1 large egg • Salt and freshly ground pepper
In a food processor, place the all-purpose flour, Semolina flour, oil and salt until well blended. Add the eggs and process until mixed. Add the water slowly until a ball forms and then stop. Cover and let rest for an hour before using.
Vegan Seitan By Nittany Lion Inn
Ingredients: Dry: • 9 cups Vital Wheat Gluten • 1.5 cups Nutritional Yeast • 2 Tbsp. kosher salt • 4 Tbsp. smoked paprika • 1 teaspoon cinnamon • 2 teaspoon ground black pepper • 1/2 teaspoon cayenne pepper
Wet: • 4.5 cups cold water • 1.5 cups tomato paste • 6 Tbsp. ketchup • 3/4 cup Olive Oil • 3/4 cup Soy Sauce
Mix the wet and dry ingredients separately. Add the wet into the dry and knead until mixed thoroughly. You will start to see the texture begin to get stringy. * If you are making vegan sausage, roll into three even logs and wrap tightly with aluminum foil, twisting the ends. Place in a two inch hotel pan and cover with aluminum foil. Bake at 325 degrees for 90 minutes. Allow the sausages to cool. * If you are making boiled seitan, pull the dough in to bite size pieces and boil in three gallons of vegetable stocl for 45 minutes, stirring often. Drain well and cover.