Dish Up All-Star Ravioli
The James Beard Foundation Awards are often called the "Oscars of the Food Industry."
Wednesday night, seven award-winning chefs will gather to celebrate American cuisine at the foundation's annual gala and fundraiser.
Chef Alfred Portale, of New York's Gotham Bar and Grill Restaurant, will be among the talented group cooking for the event.
On "The Early Show" Tuesday, Portale explained how he makes Braised Artichoke Ravioli, one of the dishes he'll make for the gala.
Portale has received the James Beard Foundation Award for Outstanding Restaurant in 2002, and for Outstanding Chef in 2006.
Braised Artichoke Ravioli - Black Truffle, Percorino Romano
Serves 4 to 6
Fresh Pasta Recipe (Yields approx 18 pc ravioli)
1 pound Semolina Flour
1 pound "00" Caputo Flour
12 whole eggs
2 oz Extra Virgin Olive Oil
1 t kosher salt
Method:
1) In a food processor combine all of the dry ingredients (flour and salt)
2) Mix together the eggs and olive oil and while the food processor is running, slowly incorporated the wet ingredients until the dough comes together. Adjust with tepid water if needed.
3) Remove Pasta dough from the machine, kneed for 15min until smooth wrap in Plastic and let rest in the walk-in.
4) Using a pasta machine, roll into a two long sheets of pasta 12" long down to setting "1" pipe approx 8 circles of 1 oz of filling in the center of the sheet, cover with the second sheet, press firmly remove any air pockets- cut out the ravioli with a ring mold. The ravioli should be 3 inches in diameter. Transfer the Ravioli to a sheet tray that is coated with coarse semolina flour .
Braised Artichokes:
12 medium sized artichokes - trimmed, peeled, and chokes removed
1 cup sliced Shallots
1/4 sliced garlic
1 T Extra Virgin Olive Oil
1 qt chicken stock (hot)
1 cup Heavy Cream (hot)
2 sprigs thyme (tied in a bouquet with the bay leaf)
1 Bay leaf
Salt to taste
Black pepper to taste
Method:
1) In a heavy sauce pan sweat the shallots, garlic, thyme and bay leaf on medium heart until tender.
2) Add the artichokes, chicken stock, heavy cream- season to taste with salt and pepper. Simmer covered, over medium heat until the artichokes are fork tender. (Approximately 20 min.)
3) Set aside 4 pieces of artichokes for garnish and cool in refrigerator.
4) While the artichokes are hot, strain off the liquid and reserve. Add the braised vegetables to a vita prep blender. Puree adding back the warm liquid 2 oz at a time until smooth.
5) Cool puree in an ice bath.
Artichoke filling
Braised artichokes, purred 1 cup
Blond Roux warm-2 tbs
Mascarpone-1/4 cup
Black Truffle Oil-1 T
Salt and white pepper to taste
Method:
1) Using a large mixing bowl and a rubber spatula fold in the roux to the artichoke puree.
2) Finish by folding in mascarpone and truffle oil adjust seasoning with salt and white pepper.
3) Chill the filling until cold and add it to a pastry bag. The Filling should be thick enough so that it doesn't spill out of the pastry bag. (Similar consistency of a potato puree.)
Wild Mushroom Broth
1/4 cup dried Black trumpet mushrooms
1/4 cup fresh chanterelles (cleaned)
4 shallots
1/4 pound whole butter
6 cloves garlic
1 pint of chicken stock (hot)
1 cup of veal stock (hot)
4 sprigs fresh thyme
1 fresh bay leaf
Method:
1) In a large sauté pan melt butter. Add the chanterelles begin to roast until they start to get some color. Add shallots, garlic and herbs and sweat with the chanterelles until tender.
2) Add the black trumpet mushrooms, cover with chicken stock and veal stock and simmer for 20 min -- keep warm.
Garnish
1 medium size black truffle, shaved thin
1/4 cup carrots small diced blanched, and shocked,
1/4 cup rutabaga small diced, blanched, and shocked
1/4 cup celery small diced, blanched, and shocked
1/4 cup picked chervil leaves
6 oz shaved pecorino Romano cheese
Method / Assembly:
1) In a Large Pot of Boiling Salted Water, add the fresh ravioli and boil until the pasta dough is cooked and the filling is hot -- approx 6 min.
2) Remove the ravioli's gently toss with some extra virgin olive oil and place in the bottom of a deep bowl, add the blanched carrots, rutabaga, celery to the Wild Mushroom Broth and using a slotted cover the ravioli with the mushrooms, and blanched vegetables. Spoon over 2 oz hot broth.
3) Shave 5 grams of fresh black truffle over the dish. A light sprinkling of the shaved pecorino, and a few leaves of fresh chervil.
4) Serve Immediately.
Whole Roasted Organic Chicken, Golden Raisin and Fennel stuffing, Root Vegetable Matignon Natural Chicken Jus
For the Chicken:
4 sprigs thyme
4 sprigs marjoram
4 sprigs fresh sage
2 sprigs fresh rosemary
1/4 cup extra virgin olive oil
Zest and Juice of one lemon
1 pc 3 1/2 to 4 pounds Farm Raised Organic Chicken
6 Cloves of Garlic, peeled and crushed
3 Tablespoons of melted butter for basting
Coarse Salt and Black Pepper to taste
For the Root Vegetable Matignon:
3/4 lb. baby carrots
3/4 lb. red fingerling potatoes
3 pc medium cippolini onion
2 heads of Garlic, separated into cloves and peeled
1 head of fennel, cut into wedges
1 large Golden Beet, cut into a large dice
1 sprigs thyme
1sprigs marjoram
1 sprigs fresh sage
1 sprigs fresh rosemary
For the Pan Sauce:
1/2 cup white wine
2 cups white chicken stock
2 T unsalted butter
Corse salt and fresh white pepper to taste
2 T chopped flat leaf parsley
For the Golden Raisin and Fennel Stuffing:
6 oz semolina bread (Amy's is a good option) diced
3 oz diced white bread
1 T fennel seeds
1 T fennel pollen
3 cups chicken stock
2 ribs celery, small dice
1 small onion, small dice
2 cups peeled and minced garlic
1 cup golden raisins
1 lb. sweet Italian sausages
1 cup toasted and chopped hazelnuts
1 cup chopped parsley, 1T chopped sage and thyme leaves
Method For the Chicken:
Pick the leaves from the sprigs of the fresh herbs. Chop the leaves. Transfer them to a small bowl, add the olive oil and lemon juice, season with salt and pepper. Rub the chicken inside and out with the herb mixture. Season the chicken inside and out with a generous amount of salt and white pepper. Stuff the chicken with lemon zest, garlic cloves and half of the butter. Truss the chicken with some kitchen twine and put it into a shallow glass bowl. Cover with plastic wrap and refrigerate for at least 4hrs.
Preheat oven to 425 F.
Remove the chicken from the refrigerator about 15min before roasting and scrape off any excess marinade. Set the chicken on a roasting rack and season with salt. Roast for 20 minutes. Reduce the oven temp to 375F and roast the chicken for about 1hr or until cooked through. Baste the chicken thoroughly with melted butter and any extra marinade, remove Chicken from the roasting pan, tent with foil and rest for min of 15 min before carving.
Method for the Stuffing:
In a large bowl combine the diced bread and set aside. In a large sauce pan bring stock to a boil and reserve. In a large sauté pan render out the sweet sausage, combine the vegetables until they begin to soften. Season, and transfer to the bowl with bread. Stir in raisins, hazelnuts, herbs, and soft butter. Add stock to the mixture until very soft. Loosly stuff the cavity of the chicken and proceed with cook method.
Method For the Root Vegetable Matignon:
Pre Heat the oven to 425F. Put a roasting pan in the oven. In a bowl, toss the vegetables in a olive oil and season with salt and pepper. Transfer them to the pan and roast for 40 min, stir often, finish with herbs and serve hot. Vegetables should be tender and caramelized
Method for the Pan Sauce:
Pour off the fat from the chicken roasting pan, reserve the pan juices. Set the roasting pan over a medium high heat and add the wine. Deglaze the Pan scraping away all of the brown bits. Cook until nearly all of the wine has evaporated. Add the chicken stock and any juices from the chicken. Add chopped Parsley, and swirl butter to enrich the sauce.
For Assembly:
Remove stuffing from the cavity of the bird and transfer to a serving vessel. Remove the string from the bird, Transfer to a serving platter, spoon roasted vegetables around the platter. Serve the sauce on the side.
For a Mushroom Halibut recipe and a Beet Salad recipe, go to Page 2.
Mushroom Crusted Halibut with Romanesco Cauliflower and Black Trumpet Mushrooms
6-6 ounce filets of halibut
1 head of Romanesco cauliflower, cut into florettes -- blanched and shocked
6 ounces royal trumpet mushrooms (bottom removed and sliced in half)
1 leek (sliced thinly on the bias, blanched and shocked)
6-2-inch by 2-inch squares of mushroom butter
1 cup
1 shallot (minced)
1 garlic clove (minced)
1 sprig of thyme (leaves removed)
2 ounces of canola oil
2 ounces of extra virgin olive oil
1 ounce of butter
1 ounce of chicken stock
For the Halibut:
Season the halibut with salt and white pepper. In a large sauté pan begin to sear the halibut over medium heat with 2 ounces of canola oil. Meanwhile in another pan, heat the olive oil and sear the mushrooms until lightly caramelized on both sides. Add the garlic, shallot and thyme and cook for 30 seconds to release the oils. Add the Almonds and leeks and cook until warmed through. Deglaze with the chicken stock and add the butter, swirl to emulsify, re-season with salt and pepper. Remove from the heat and keep warm. Flip the halibut over and add the mushroom crust, place in the broiler and cook for 3 minutes or until the crust is crispy and golden brown. Divide the vegetables evenly into the center of 6 bowls. Place the halibut on top.
For the Cauliflower Almond Sauce:
1 head white cauliflower
1 cup toasted marcona almonds
1 pint whole milk
1 pint heavy cream
1 bay leaf
Salt and white pepper as needed
3 Tbs Almond Oil
Method, Combine all ingredients in a small sauce pot cover and simmer until the cauliflower is tender. About 15-20 min. Remove Bay Leaf and strain, adding the cauliflower back to a blender, puree on high, adding back some of the cooking liquid carefully until the purée reaches a heavy cream consistency and the almonds are pureed smooth. Finish with almond oil, salt, and pepper and reserve warm.
Mushroom Butter:
1 pound unsalted butter
1 pound dry black trumpet mushrooms
4 oz truffle oil
1 ounce thyme leaves
1 ounce garlic chopped fine
1 ounce shallot chopped fine
2 tbsp unsalted butter
1/2 cup extra virgin olive oil
Method:
Sauté the mushrooms in the olive oil and 2 tablespoons of butter, add the garlic, thyme and shallot and sweat until aromatic. Let the mushrooms cool, then chop them by hand until finely minced. Let the butter stand at room temperature until very soft. Combine the mushrooms, both kinds of butter, and the truffle oil. Mix well to combine and season lightly with salt. Refrigerate until ready to make crust.
Truffle crust:
1 pound truffle butter
1 pound panko bread crumbs
Method:
Combine all ingredients in the Hobart with the paddle attachment and mix until a formable paste is made. Refrigerate the mixture until cool, then place 4 cups of butter on to a full sheet tray lined with parchment, spread out the butter evenly. Top with another piece of parchment and roll with a rolling pin to make sure the thickness is an even 1/4-inch thick. Refrigerate again and cut into two inch by two inch squares. Store finished squares in the freezer until ready to use.
Beet Salad with Mango, Feta, Orange, and Mint
2 large beets, washed but not peeled, red and golden
1 ripe mango
2 tablespoons olive oil
Coarse salt
Freshly ground black pepper
1 teaspoon freshly squeezed orange juice
2 teaspoons balsamic vinegar
4 1/2 teaspoons extra virgin olive oil
3 oranges, peeled and separated into segments
1/4 cup coarsely chopped mint leaves
3 teaspoons minced shallots
About 4 ounces Greek feta cheese, crumbled into large pieces (1 cup crumbled)
Preheat the oven to 400 degrees F. In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.) Remove the pan from the oven, remove the beets from the pan, and set them aside to cool.
While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar, and extra virgin olive oil. Season to taste with salt and pepper. Set aside.
When they are cool enough to handle, peel the beets and cut them into 1/2 inch dice. Put them in a bowl with 1 cup of the orange segments, the mint, and the shallots. Add the vinaigrette, season with salt and pepper, and toss gently.
Transfer the salad to a platter. Arrange the cheese, mango dice and the remaining orange sections on top and serve.