Create Barton G. LA's Specialty Dishes At Home
STUDIO CITY (CBSLA.com) — Chef Jeff O'Neill of one of West Hollywood's newest restaurants, Barton G. LA, visited the KCAL9 studios Tuesday.
Marrying internationally recognized concept designer, restaurateur, author, and hotelier, Barton G. Weiss' famously over-the-top culinary theatrics with the West Coast's laid back lifestyle and quintessential Hollywood glamor, the whimsical restaurant aims to surprise and delight guests with show-stopping presentations, seasonal cuisine, and stunning décor.
Intended to draw out the playful side of epicurism, dishes are designed to bring out the "inner child;" engaging the senses while exploring the fantasy and imagination bringing to life Weiss' notion of "The Art of Being Social."
It's Easy Being Green' ravioli
Yield 6 portions
Ingredients
½ qt reggiano broth (recipe follows)
1 tbsp salt
30 ea fava bean raviolis (recipe follows) OR store bought ravioli –(such as kale or fava and ricotta)
1 tbsp mint, minced (divide into 2)
1 tbsp basil, minced (divide into 2)
3 tbsp extra virgin olive oil
Sea salt- to taste
Blanched
12ea blanched asparagus, snipped into 2"-3" sections
30 ea Green beans-blanched, snipped into 2" sections
36 ea sugar snap peas, split
1cup fava beans, out of shell
Raw
18 ea baby kale leaves, baby chard or lettuce leaves
1 cup Brussel sprout leaves
½ cup Celery leaves
12 Mint leaves
12 Tarragon sprigs
¼ Cup reggiano shavings or peels
1-in a heavy bottom sauce pot, bring the reggiano broth to a simmer, and keep hot.
2-bring 1 ½ gallons of water to a boil, and add 1 tbsp of salt. Blanch the raviolis for 3 minutes, (or as directed for store bought raviolis.)
3-once the ravioli's are cooked, transfer to a large sautee pan, and coat with 8oz of regianno broth.
4-season evenly with ½ tbsp mint, and ½ tbs of basil.
*While the Ravioli's are cooking, in 2 separate mixing bowls, add the blanched vegetables to one bowl, and all raw vegetables and leaves in the second. Season both with extra virgin olive oil, mint, basil and sea salt.
To Serve-the ravioli's and broth are hot, but the accompanying vegetables are cool **
Using warm dinner plates, line 6 raviolis across the center of each.
Coat each row of ravioli's with one ounce of the remaining reggiano broth.
Dress on and around the raviolis with the seasoned blanched vegetables, and top with the raw vegetables and herbs.
Finish with the shaved reggiano, and serve.
Reggiano Broth
Ingredients
20 ea Garlic cloves
1 tbsp Olive oil
1 Oz Chicken base (or mushroom/vegetable base)
1 ½ Qts Chicken stock (or vegetable broth)
1Ea Leeks, split , sliced & washed
2ea Bay leaves
½ tbsp Black peppercorns
1 ea rosemary sprigs, fresh
20 sprigs Thyme , fresh
2 tbsp cornstarch
3 tbsp water
½ cup cream
½ cup Parmigiano Regianno, grated
2 tbsp butter
1-in a heavy bottom 2qt sauce pot, over low heat, sautee the garlic cloves in the olive oil until tender and golden.
2-add the chicken base, chicken stock, leeks, bay leaves, peppercorns, rosemary, and thyme. Whisk well, and bring to a simmer. When it comes to a boil, skim well, and simmer slowly, reducing by 1/3.
3- add the cream, and bring to a simmer.
4-in a small bowl, combine the cornstarch and the water, and mix until the smooth. Whisk the mixture into the broth, bring to simmer.
4-whisk in the parmesan and butter. Strain through fine mesh strainer.
Fava bean ravioli filling
Yield 6 portions
ingredients
1 cup Fava beans, Blanched & peeled
1 bunch Asparagus, blanched
¾ cup Ricotta cheese, drained well
¾ Cup Fontina, grated
1 ea egg yolk
2 tsp Lemon zest , Chopped / grated
2 tbsp Basil, chopped
¼ cup Fava beans, chopped
2 tbsp Panko bread crumbs
To taste Sea salt
1-set aside ¼ cup of the blanched fava beans.
2-snip the asparagus tips at 2-3" length, and set the tips aside for garnish. Chop the remaining stems.
3- In a food processor, add 1 cup of the fava beans and ½ cup of asparagus stems, with the drained ricotta, fontina, and egg yolk. Pulse gently, just until incorporated.
4-Transfer mixture to a large bowl, and using a rubber spatula, fold in the chopped lemon zest, diced basil, chopped remaining fava, and breadcrumbs. Fold until incorporated, season to taste, and refrigerate until ready to make ravioli.
Green Pasta Dough & Ravioli's
* Special equipment- ravioli sheet molds
Ingredients
2cups all-purpose flour, plus more for dusting
½ tsp salt
3 large eggs, plus 2 yolks for egg wash
1 tiny drop green food coloring
3 tablespoons extra-virgin olive oil
1 tbsp water (as needed)
Cornmeal, for dusting
Directions
To make the pasta dough:
1-In a food processor, combine the flour and salt. Crack, whisk and stain the 3 eggs with the green food coloring. Add the eggs, and process until dough pulls away from the walls, approximately 1 minute. Drizzle in the olive oil and, and add water IF NEEDED, to form a ball.
2- Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 5 minutes. Brush the surface with a touch of olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes.
To make the ravioli's:
1-Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
2-Very lightly dust the ravioli mold with AP flour. Lay a single sheet across, and press gently into the shape. Using a small spoon, fill in a dollop of filling. Use a touch of water to brush the edges of the pasta, to help seal. Top with second sheet of dough, and roll gently with rolling pin to cut ravioli. Flip the tray gently to release the ravioli's.
