Chef Bill Telepan serves up only the best hearty meals. Educated at Culinary Institute of America, he is now the chef and owner of Telepan and Telepan Local.
Telepan joined "CBS This Morning: Saturday" to serve up his lobster bolognese.
2 1 1⁄4-1 1⁄2 pound lobster
1 cup chicken stock or water
1 shallot - minced
2 clove garlic - minced
2 ounces extra virgin olive oil
1 14 ounce can tomato - squeezed dry and chopped very fine
4 ounces white wine
1 ounce white wine vinegar
6 ounces white lobster or chicken stock
2 tablespoons butter
1 pound spaghetti
2 tablespoons minced herbs - preferably tarragon, chervil, parsley, dill and/or chives
1. Ask your butcher to break apart the lobster into head, claws and tail.
2. Separate the tail and claws from head and set aside. Open up head by pulling down bottom leg half away from top. Scrape away and discard the feathery lungs and insides from the head and using a chef's knife chop head into small pieces.
3. Place the heads in a pot with the stock and bring to a simmer and cook 15 minutes, set aside for 15 minutes, then strain and reserve. Bring a pot of water to a rolling boil. Add enough vinegar to flavor the water and salt to taste like the sea.
4. Let water return to a rolling boil, add lobster tail and claws, reduce heat to medium and cook uncovered. Watch carefully and do not let the water come to a boil again.
5. The pot should bubble occasionally but not simmer. Cook lobster tail for 5 minutes and claws for 7 minutes. Remove from liquid and cool. Shell the tail, knuckles and claws.
6. Sweat shallots and garlic in extra virgin olive oil until soft, about 7-8 minutes. Add tomatoes and cook for about 5 minutes. Add wine and vinegar until reduced almost dry, about 3-5 minutes.
7. Add stock, bring to a simmer and cook for 5 minutes - bring lightly salted water to a boil, add spaghetti and cook for 7-8 minutes, and to sauce with butter and cook until butter is incorporated into sauce, add lobster meat warm on medium heat and sprinkle with herbs.
Telepan: Pea Pancakes
For the pancake:
4 ounces sugar snap peas - strings removed
1/2 cups shelled peas (or substitute frozen peas, thaw but do not cook)
2 tablespoons milk
1 tablespoon cream
1/4 cup flour
1/8 to 1/4 teaspoon sugar (more if using frozen peas)
1/4 teaspoon salt
1/2 teaspoon baking powder
1. Preheat oven to 450 degrees.
2. Prepare an ice water bath. In lightly salted boiling water, add sugar snap peas and cook 2 minutes. Add to ice water until chilled, about 2 minutes. Strain and set aside.
3. If using fresh peas, add to same boiling water and cook until just tender, about 2 to 4 minutes depending on size. Transfer to ice water and chill for 2 minutes. Strain and set aside.
4. In a blender, purée sugar snaps with milk and cream. Transfer to a mixing bowl. Mix in the egg. Add flour, sugar, salt and baking powder. Purée the shell peas in food processor and mix into batter.
5. Melt 1/2 teaspoon butter in a medium ovenproof non-stick pan over high heat. Swirl butter around pan. Use 2 tablespoons of batter to form a pancake 3 inches in diameter. Cook two at a time. When the edges start to lightly brown, about 1 to 2 minutes place in oven for 2 minutes. Flip the pancakes and return to oven until lightly brown, about 4 minutes. Repeat with remaining batter. Keep pancakes warm.
For the topping:
1 pound fresh peas, shell on (1 1/2 cups shelled)
1/2 pound sugar snap peas, strings removed and cut into 3 pieces on the bias (1 1/2 cups)
3 tablespoons butter
4 ounces vegetable stock or water (1/2 cup)
1 ounce pea leaves (difficult to find)
2 teaspoons finely sliced mint
1. To prepare the peas, cook for 30 seconds in lightly salted boiling water, remove and place in ice water to chill for 2 minutes. Drain and set aside.
2. Place snap peas, butter, stock and a pinch of salt in a pot and bring to a boil over high heat. Add the peas and pea leaves and reduce to glaze, about 3 to 5 minutes. Salt to taste and spoon over pancakes. Sprinkle with sliced mint.
Telepan & Telepan Local Tequila Fresca, by Sam Clifton
2 oz. grapefruit infused tequila
1⁄2 oz. St. Germain
1⁄2 oz. grapefruit juice
1⁄2 lime juice
1/4 oz. simple syrup
Splash soda, shake and serve on rocks. Lime garnish.
Telepan Local: Coconut Layer Cake by Pastry Chef Larissa Raphael
3 8-inch pans
2 cups all-purpose flour
1/8 tsp + 1⁄4 tsp salt
2 tsp baking powder
8 oz butter - soft
3⁄4 cups sugar
3 eggs - separated
2 3⁄4 cups Coco Lopez
2 tbs coconut rum
7 tbs orange juice
3 cups unsweetened coconut
3 egg whites - mix these whites with the other whites
1. Spray cake rings with non-stick spray and dust with flour. Place flour, salt, baking powder in a medium sized bowl and whisk together by hand until combined. Set aside.
2. Place butter and sugar in the bowl of a standing mixer and beat with paddle attachment until fluffy. Add the yolks 1 at a time, beating after each addition.
3. Scrape down and beat together until combined. Lower speed and add flour mixture. Mix until just combined.
4. Mix coco lopez, rum and orange juice until well combined. Add alternately the unsweetened coconut and the coco lopez mixture. Whip egg whites until soft peak and then fold into batter.
5. Divide evenly into the 3 bowls. Bake at 350 for 40 to 60 minutes.
Cream Cheese Icing
2 sticks butter - soft
1 pound cream cheese - soft
2 pounds powdered sugar
2 tsp vanilla extract
1 bag toasted sweetened flake coconut
1. Cream the butter and cream cheese together.
2. Add the vanilla extract. Add the powdered sugar. Mix until combined and fluffy.
1. Place icing on top of first layer of cake. Should be about 1⁄4-inch thick of icing.
2. Sprinkle with some toasted coconut. Place the next cake layer on top and repeat with the icing and coconut.
3. Place the third layer of cake and place icing on top and around edges of cake. To put the coconut around the edges, hold the cake in one hand securely and with the other hand push the coconut onto the edges of the cake.