Chef Mark Gaier brings his grand tortellini pie to THE Dish

Chef Mark Gaier's grand tortellini pie on THE Dish

Chef Mark Gaier is half of the award-winning culinary team Mark and Clark.

Gaier, along with Clark Frasier, got their start in San Francisco but headed east to Maine to open their first restaurant, Arrows. As pioneers in the farm-to-table movement, Mark and Clark helped put Maine on the culinary map.

They've since opened M.C. Perkins Cove, also in Maine, and, most recently, M.C. Spiedo in Boston.

The duo was named Best Chefs Northeast by the James Beard Foundation. Gaier joined "CBS This Morning: Saturday" to offer a few signature dishes. Here's how to make grand tortellini pie, Leonardo's notebook salad, M.C. tagliatelle, curly spinach, lemon zeppole and to drink, a 14th century Manhattan:

Grand tortellini pie (ultimate dish)

Pastry for grand pie

3 1/2c ap flour

1c wheat flour

1/4t salt

3/4c sugar

1/2t baking powder

1t lemon zest

11t butter, diced

3ea egg yolks

1/2c+6t dry white wine

In a food processor, combine the dry ingredients and gradually add the butter (pulsing). Mix the eggs and wine and add to the processor. Add more wine if needed. Turn the mixture out onto a table and form into a ball. Cover with plastic and chill.

Meatballs for grand pie

3oz parmesan

7t italian parsley, chopped

1t garlic, minced

1c onion, minced

10oz chicken thigh, ground

10oz beef, ground

1t tomato paste

1/4c bread crumbs

1ea egg

1/4t salt

1/4t black pepper, freshly ground

4t extra virgin olive oil

Mix all of the ingredients together in a bowl, except for the oil. Shape into one inch balls. Sauté over low to medium heat and chill.

Ragu for grand pie

3t extra virgin olive oil

2t butter, unsalted

1c carrot, minced

1c celery, minced

1c onion, minced

1t garlic, minced

4oz pancetta, minced

8oz sausage

24oz chicken thigh, 1/2in diced

8oz chicken liver, diced

8oz pork, ground

8oz lean beef, finely chopped

2ea bay leaves

1c white wine

2 1/2c chicken stock

1/4t cloves

3t tomato paste

Cream

S/p

Heat the oil, butter, pancetta and sauté the vegetables for 8 minutes. Add the remaining meat and bay leaves and sauté until brown. Season with salt and pepper. Add the wine, chicken stock, cloves, tomato paste, and cook down until thick at medium heat. Add the cream, season to taste and cook for another 5 minutes and chill.

Cinnamon crusted for grand pie

4ea egg yolks

5t sugar

2t+ 2 1/2t ap flour

1t salt

2c milk, chilled

2t butter

1/4t cinnamon, ground

In a sauce pan over medium heat, mix the eggs and sugar. Beat in the flour and salt. Gradually mix in the milk and salt. Stir consistently with a wooden spoon for 3 minutes until the custard bubbles. Then stir consistently for another 5 minutes. Pour the custard through a strainer into a bow; and stir in the butter and cinnamon. Cover with plastic and chill.

Assembling the grand pie

Unsalted butter

Pastry

Tortellini

Ragu, warmed

1 1/2c parmesan, grated

2ea eggs, beaten

Meatballs, room temp

Cinnamon custard, room temp

Preheat oven to 350 degrees. Butter a 10 1/2in spring form pan. Roll out 2/3 of the dough into a large round 1/8in thick to cover the inside of the pan and laying 1in over the edge. Roll out a second round 1/8in thick to 13in (save the scrap). Place the first dough in the pan and place the second round in the fridge. To assemble, cover the bottom of the pie with a layer of the ragu. Then a layer of the meatballs and sprinkle with parmesan. Place another layer of ragu and parmesan to fill in the area around the meatballs. Place a layer of tortellini, then another layer of ragu and parmesan. Cover with custard. Top with the 13in dough round, crimping with overlapping inch. Decorate in a leaf pattern with scraps. Brush with egg wash and slit the top in 4-5 places. Place in the oven for 1 hour and 20 minutes. Torta is done when crust is golden brown and internal temperature reaches 165f

Leonardo's notebook salad

Ingredients:

3 oz (12 leaves) baby heirloom lettuce

1 oz radicchio, chiffonade

6 ea mint leaves, fine chiffonade

1 oz marinated fennel*

1 oz herb vinaigrette*

8 ea winter radishes (slice on mandolin)

Tt salt & pepper

Directions:

1. place lettuces, radicchio, mint, fennel and radishes in a stainless mixing bowl

2. add vinaigrette and gently toss

3. season with salt and pepper to taste

4. top with remaining bits of fennel and radishes around plate

Marinated fennel:

2ea fennel bulbs

3cl garlic

3ea myer lemon, juiced

1/4c extra virgin olive oil

S/p

Split and core the fennel and slice very thin and place in bowl. Mince garlic and add to the fennel. Add lemon juice, oil and season with salt and pepper.

Vinaigrette:

2t italian parsley, chopped

1t spearmint, chopped

1t thyme, chopped

3/4c extra virgin olive oil

1/4c champagne vinegar

S/p

Whisk together

M.C. tagliatelle

4 oz tagliatelle

3 oz guinea hen legs, confit*

1 ea (3 oz) guinea hen breast, cooked medium

2 oz lacinato kale, cleaned, large dice

3 ea cippolinni onions, caramelized slowly

3 oz orange-chicken jus*

1 oz wild mushrooms, roasted* (seasonal)

.5 oz almonds, blanched, chopped coarsely

3 ea blood orange segments

.5 oz shaved parmesan

1 t orange puree

Guinea hen leg confit

10 # legs

Duck fat to cover

8 ea. Garlic cloves crushed

1 bu. Thyme

Black pepper corns

Salt

Combine all in 4 in ½ hotel pan, cover with plastic wrap first aluminum foil on top. Bake at 325 degrees 45 mins. Or until meat falling off the bones. Allow to cool momentarily and remove all meat. Strain and reserve remaining fat for another use.

Guinea hen jus

20 # guinea hen bodies

4 # onion white

2 # celery

2# carrots - peeled

8 oz. Tomato paste

2 bu. Thyme

3 ea sprig rosemary

8 gal. Chicken stock

1 qt. Red wine

10 ea black peppercorns

Roast bodies until golden. Paint the bones for tomato paste. Separately roast the mirepoix until golden. Once veg is roasted enough add to bones and stock pot. Deglaze with red wine. Reduce by half. Add herbs. Reduce coats back of a spoon. Pass through chinois.

Orange puree

24 ea blood orange - peel with no pith. Juiced

1 cup sugar

½ tsp citric acid

1 # room temp butter - diced

Peel oranges, make sure no pitch is on peel if there is it needs to be cleaned off. Blanch the peels 5x in salted boiling water. Shocking the peels each time as well. The 5th time no salt in water add sugar simmer until peels are soft. Blend peels with 1/3 boiling simple syrup, butter and citric acid. Blend on high 2-3 minutes until smooth. Adding more liquid or butter when emulsifying if needed. Season with salt and pepper to finish. Cool in ice bath. Reserve for service.

Preparation:

1. Pre-heat a medium sautee pan. Add olive oil, lacinato kale, onions and wild mushrooms.

2. When vegetables start to color, add the guinea hen and toss.

3. Deglaze pan with orange chicken jus and reduce heat to low.

4. Cook pasta until al dente, drain and add to pan.

5. Serve in a bowl, top with cheese and almonds.

Curly spinach

3 cups curly spinach

1 oz currants, rehydrated

1 oz pine nuts

When order comes in, in a large saute pan on medium heat, add 1 oz of olive oil. Add spinach once pan is hot and cook until just wilted down, do not overcook!

Once half way done, add pine nuts and currants.Season with salt and pepper. Serve in small staub.

Lemon zeppole

2 c. - water

8oz. (1/2 pound) - butter

2 t. - sugar

2 t. - salt

3 ea. - lemons , zested

2 c. - ap flour

7 whole eggs

Mop

1. bring water, sugar, salt, and butter to a boil

2. add 2 c. Of flour, beat in with wooden spoon

3. put back on medium heat for 30 seconds and keep stirring.

4. put hot dough into mixing bowl, add lemon zest

5) with paddle attachment at low speed add 2 eggs at a time until incorporated.

To serve, fry zeppole' s for 6-7 minutes at 325f fryer. Remove from fryer, drain and toss with powdered sugar. Serve with la colombe espresso chocolate sauce.

14th Century Manhattan

2 oz. Renaissance Angels Envy Blend (Opportunity to blend a combination of 3 stages of Angels Envy to create our very own Renaissance Blend)

.5 oz. House made Husks Cherry Bitters ( Recipe comes from Brad Parsons Bitters recipe book)

.5 oz Capano Antico

.75 oz. Lazzaroni Amaretto (Biscotti infused amaretto)

1 .Combine all ingredients in a tin with Ice

2. Using a Bar spoon Stir for a minute

3. Strain in Martini Glass

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