Our neighbor, Capt. Jay, attended some type of conference in Alaska - El Capitan Lodge - someone from the lodge sent him some of their recipes and he sent them to me last night.
They sound wonderful - I'll post as I try them. But this one sounded so outstanding I'll post it now. All the recipes are for ~20, so will have to play with a little.
PRAWNS WITH PEA AND MARSCARPONE RAVIOLI -SUNDRIED TOMATO CREAM-SAUTEED SPINACH WITH PANCETTA AND PAN ROASTED ASPARAGUS
Pasta dough: makes 24 ravioli
1 cup cake flour
¼ cup AP flour
½ tsp salt
2 eggs
¼ cup water
Mix all ingredients in food processor; process until it just comes together and turn out on a lightly floured surface; knead for 6-8 min; let rest for an hour before using
Pasta filling:
½ gallon mascarpone cheese
1 lb sweet peas-blanched
2 tablespoon honey
4 eggs
2 tsp salt
1 ½ tsp ground black pepper
Puree peas; add to mascarpone with eggs, salt and pepper; whip together until well blended.
Sun dried tomato cream:
6 bags sun-dried tomatoes
1 medium onion-small dice
2 celery ribs-small dice
5 cloves garlic-minced
Olive oil
2 cups white wine
¼ cup sweet vermouth
1 quart shrimp stock
1 quart heavy cream
Salt and pepper to taste
Sauté onion and celery in olive oil until starting to caramelize; add garlic and continue to cook for another minute or two; add sun dried tomatoes; cook another minute; add white wine and sweet vermouth; reduce by half; add stock and reduce slightly; transfer to blender and puree until smooth; transfer back to pot and add cream; reduce until thick enough to coat spoon; taste for salt and pepper; strain and keep warm
Spinach:
Garlic-minced
Pancetta-brunoise
Spinach
Butter
Salt and pepper
Sauté pancetta in butter until it starts to brown slightly; add garlic and cook another minute; add spinach; cook until just starting to wilt; turn off heat and continue to stir; spinach will continue to cook; season with salt and pepper
Asparagus:
60 spears of asparagus-end cut off on bias
Olive oil
Salt and pepper
Sauté asparagus on high heat in olive oil until al dente; season with salt and pepper
-------
AND, the pasta roller is still out, ready to use.
here's what a couple of the others are -
PROCUITTO WRAPPED HALIBUT WITH FRESH HERB AND CAPER JUS-PARMESAN SMASHED POTATOES-PORT REDUCTION AND BROCCOLI RABE
CHICKEN SAUSAGE WHITE BEAN AND SAGE SOUP
Well, there goes my semi-planned menu for a while....
They sound wonderful - I'll post as I try them. But this one sounded so outstanding I'll post it now. All the recipes are for ~20, so will have to play with a little.
PRAWNS WITH PEA AND MARSCARPONE RAVIOLI -SUNDRIED TOMATO CREAM-SAUTEED SPINACH WITH PANCETTA AND PAN ROASTED ASPARAGUS
Pasta dough: makes 24 ravioli
1 cup cake flour
¼ cup AP flour
½ tsp salt
2 eggs
¼ cup water
Mix all ingredients in food processor; process until it just comes together and turn out on a lightly floured surface; knead for 6-8 min; let rest for an hour before using
Pasta filling:
½ gallon mascarpone cheese
1 lb sweet peas-blanched
2 tablespoon honey
4 eggs
2 tsp salt
1 ½ tsp ground black pepper
Puree peas; add to mascarpone with eggs, salt and pepper; whip together until well blended.
Sun dried tomato cream:
6 bags sun-dried tomatoes
1 medium onion-small dice
2 celery ribs-small dice
5 cloves garlic-minced
Olive oil
2 cups white wine
¼ cup sweet vermouth
1 quart shrimp stock
1 quart heavy cream
Salt and pepper to taste
Sauté onion and celery in olive oil until starting to caramelize; add garlic and continue to cook for another minute or two; add sun dried tomatoes; cook another minute; add white wine and sweet vermouth; reduce by half; add stock and reduce slightly; transfer to blender and puree until smooth; transfer back to pot and add cream; reduce until thick enough to coat spoon; taste for salt and pepper; strain and keep warm
Spinach:
Garlic-minced
Pancetta-brunoise
Spinach
Butter
Salt and pepper
Sauté pancetta in butter until it starts to brown slightly; add garlic and cook another minute; add spinach; cook until just starting to wilt; turn off heat and continue to stir; spinach will continue to cook; season with salt and pepper
Asparagus:
60 spears of asparagus-end cut off on bias
Olive oil
Salt and pepper
Sauté asparagus on high heat in olive oil until al dente; season with salt and pepper
-------
AND, the pasta roller is still out, ready to use.
here's what a couple of the others are -
PROCUITTO WRAPPED HALIBUT WITH FRESH HERB AND CAPER JUS-PARMESAN SMASHED POTATOES-PORT REDUCTION AND BROCCOLI RABE
CHICKEN SAUSAGE WHITE BEAN AND SAGE SOUP
Well, there goes my semi-planned menu for a while....
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
I used up the last of my lobster stock and duck stock. Our grocery store out here is going to have a sale on lobsters for this father's day weekend. May have to get a few.