100 ml verjus du perigord (sweet white wine vinegar)
2 tbsp golen sultanas
Pour the verjus and stock into a saucepan and bring to a boil, continue to cook until the volume of the liquid is reduced by three-quarters.
Remove the pan from the heat and whisk in the cubed butter until smooth and glossy. Season to taste with salt and freshly ground black pepper. Add the sultanas, cucumber and spring onion. Keep warm.
Heat the butter in a saucepan and cook the parsnips for one minute on a high heat.
Add the cream, bring the mixture to the boil then reduce the heat and simmer for five minutes or until the parsnips are tender. Blend the parsnip mixture in a blender until smooth.
Pass the mixture through a fine sieve and into a clean pan, then season to taste with salt and freshly ground black pepper.
2-3 small green chiles, such as Thai style, split lengthwise
2 stalks stalks lemongrass, trimmed and sliced ¼-inch thick
2 medium shallots, peeled and thinly sliced (½ cup)
1 tsp. kosher salt
1⁄2 tsp. chili powder
1⁄2 tsp. ground turmeric
2 medium tomatoes, cut into thin wedges
1 1⁄2 lb. tuna or other lean, firm-fleshed fish, preferably skin on, cut into 2-in. chunks
1 tsp. freshly ground black pepper
1 tsp. ground cumin
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground clove
1⁄4 tsp. ground nutmeg
1⁄2 cup coconut milk
Instructions
Use a small food processor or mortar and pestle to grind together the garlic, ginger, and cinnamon to make a chunky paste.
In a wok or large skillet, heat the coconut oil over medium-high heat until nearly smoking. Add the spice paste and coriander and cook, stirring constantly, for 1 minute.
Working one at a time, stir in all of the following ingredients: curry leaves, chiles, lemongrass, and shallots.
Lower the heat to medium, then add the salt, chili powder, turmeric, tomato; bring to a simmer
add the tuna, tossing gently to coat. Cover and cook for about 30 seconds, then stir in the black pepper, cumin, cinnamon, clove, nutmeg, and ¾ cup water; cook 5 minutes.
Add the coconut milk and adjust the heat to simmer; cover and cook until the fish is cooked through, 4–5 minutes. Taste and adjust the seasoning as needed before serving.
Bring a large pot of generously salted water to a boil ad add spinach. Once cooked, drain and put cold water from the tap. Then place in the fridge.
Once completely cooled, squeeze spinach to get out all the moisture and chop finely
In a bowl, add the chopped spinach and the ricotta. Add the eggs and parmesan and mix. Then add the flour and mix but only until sticky. DO NOT OVER MIX
Use a tablespoon to scoop out a ball of mixture and then roll it in some flour. Roll it in your hands until it is a nice size and place it on a baking sheet lined with paper and sprinkled with more flour.
Bring a large pot of generously salted water to a simmer over medium heat. Cook the balls being careful not to crowd them until it floats to the top. Cook at least 5-7 minutes or they will be too mushy. As they float to the top, use a slotted spoon to transfer them to a colander to remove the water.
Put some butter into a skillet on high heat and fry the dumplings for a couple of minutes, being careful not to break them apart and brown them on the outside.
. To serve, Place tomato sauce in the bottom of the bowl, add gnudis and drizzle with melted butter, top with additional Parmigiano-Reggiano, and serve warm. (add Basil)
125ml olive oil
2 garlic cloves
800g tomato puree or 2 cans of tomatoes 400gr
1 tsp sugar
salt
Fry the garlic in the oil until browned. Add the tomato paste sugar and salt to taste.
Preheat oven to 350°. Cook macaroni in a large pot of boiling salted water until tender, about 6 minutes. Drain, toss with 2 tbsp. of the butter in a medium bowl, and place in a baking dish.
Heat milk and cream in a medium saucepan over medium heat. Season with salt, pepper, and cayenne. Stir in grated cheese. When cheese melts, pour sauce over macaroni and mix well. Sprinkle with bread crumbs and dot with remaining 2 tbsp. butter. Bake till golden brown and bubbly, 30–35 minutes.
1 thick cut filet of smoked salmon, finely chopped
2 tbsp. unsalted butter
4 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
3 tbsp. tomato paste
1 tbsp. flour
4 cups stock
2 sprigs thyme
1 bay leaf
1⁄4 cup heavy cream
1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, croutons, and finely chopped chives, to garnish
Instructions
Cooked smoked salmon until crisp, about 15 minutes.
Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes.
Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes.
Add flour, and cook, stirring until smooth, about 2 minutes more.
Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes.
Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.
1/2 c of sugar in a pan on the stove. It will melt. When it is golden and starts to bubble, give it a mix with a flat sided wooden spoon and
ADD 2 tbsp water (carefully as it can spatter) Mix until there is no more grain (a few seconds)
Add 1/2 cup cream. Its still bubbling. Don’t worry if it gets lumpy, it will smooth out when the cream heats up. Stir for a few minutes until it is creamy again.
Then add 1/2 c sugar and 3 tbsp honey and stir well. Here is where you add corn syrup.
You have to continuously mix it until the consistency is like this. Then you can add salt.
To check to see if its ready. Drop a little into water and check the consistency. If you can easy take the drops out of the water then it is ready.
Now TURN OFF the heat on the stove and add the butter and the vanilla. Stir until smooth.
Fill the candy molds and tap to get the bubbles out. Then let it rest for 2 hours.
3/4 pound large shrimp—shelled, deveined and halved lengthwise
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon coarsely chopped flat-leaf parsley
Preheat the oven to 177c. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once. Make Ahead
**The roasted tomatoes can be refrigerated overnight.
Cook the pasta in a saucepan with salted boiling water according to the instructions on the package. Save some of the water.
Meanwhile, slice the smoked salmon or chop it up into thin strips. Strip the leaves from the thyme sprigs.
Melt the butter in a large saucepan. Stir in the cream and the cream cheese with about a quarter of the salmon and thyme leaves, then season with pepper. Heat gently for 3 to 4 minutes, stirring all the time. Do not allow to boil. Taste the sauce for seasoning.
Drain the pasta and toss it in the cream and salmon sauce. Add water if too thick. Divide among four warmed bowls and top with the remaining salmon and thyme leaves. Sprinkle with parmesan.
