New Ones I'm Working On

Brusole

posted May 21, 2010, 7:12 AM by Allen Gattis

Brusole (Roulade)

Flank stake. Plastic on top with s spritz of water on the meat and plastic. Pound and slide.

Filling

Process 1 Clove garlic. When diced, add

1 tbs Fresh parsley, chopped
1 tbs fresh oregano, chopped
1 tsp fresh Rosemary, picked and chopped
1 tsp fresh thyme, picked
1/3 cup grated Parm
1 1/4 cup flavored croutons
1 eggs.

(Sub in a tsp of dry when needed)


Spread the filling by oiling the spatula. Thin as possible. Leave the near edge clear and role from the outside.

Tie
Cotton string
Start with a surgeons knot and then loop ( flipping over in the hand). Come up the otherwise loop once and

Sear
Allow to come to room temp (15min) lightly coat with canola or peanut. Librially salt and put in a very hot cast iron. This will smoke. About a min a side.

Get the oven hot. 350. Baking dish with 3 cups tomato sauce

Braze.
Put the meat in the sauce. Spread sauce over the top and tent with foil.  Don't touch the meat is possible

Cook for 45 min.

Put on a sauces plate.

Pizza

posted May 21, 2010, 6:58 AM by Allen Gattis



The crust is the soul of the pizza. And the secret is high protien flower

Bread flour for bread machiens has higher protien. Or add vital gluton

Instant yeast is better. You can mix it in with the dry ingredient, but it produces more body than rapid rise yeast.

2 tblspn sugar
1 tblspon kosher salt
1 tblsp pure olive oil

3/4 cup warm water

1 cup flout
1 tsp of instant yeast
1 more cup flour

Bring a batter together then switch to hook.

Lube the hook and knead for 15 min! This is to develop the gluton.

Take a small preice of dough and make a tiny pizza, stretching it out to test the windowplane. It should not tear.

Take the doughball and fold it in on itself to draw it's skin tight. Slap it down on the table and give it a roll  to form  This is to get a single membrane.

Bowl and lube then in the fridge.  18-24 hour rise is best. Soul have increaseed by only half.

Heat the stone for 30 min


Turn the dough out onto the counter and cut in half.

Put done side up and mash it down with your palm gently to get the bubbles out. Reform by jelly fishing it again. Get the counter just a but wet so it's tacky, then roll the ball to tighten it up.

Put the other half in the fridge in a lubes bag. Good for almost a week.


Take the dough and flaten withpalm avian. Form the edge by pinching uk the edge an inch and a half ft the edge

Board stech or toss.

If dough snaps back. Rest dough for five min. 12 inches max.

Bake now for crisp.  Let rise for an hour for chewy

Brush edge with evoo to helv brwning

Three tblsp of sauce. Not much

Thyme oragano , fresh.  Red paper flakes

Mozzarella. Mon Jack. Provalone.

7 min at 450. 3 nun rest.

Use a quarry stone.

Ice Cream

posted May 21, 2010, 6:47 AM by Allen Gattis   [ updated May 24, 2010, 7:07 PM ]

Ice cream (Philly style - no eggs)

3 cups of equal parts whipping cream and whole milk. Combine over med heat to 175 degrees. Scrape and add 1 vanilla bean and 1 Cup preserves. Remove from heat and refrige overnight

Alt:
2 parts half and half. 1 part whipping cream.
2 cups half, 1 cup whipping cream 

1 cup sugar minus 3 tbs preserves

whole milk is around 4% fat
whipping cream is 30%

(30 + 4 ) /2 = 17%

Sorbet

posted May 21, 2010, 6:46 AM by Allen Gattis


Ratio: 16 oz liquid to 7 oz sugar

Sorbet
1 cup preserves
1 cup sugar
1 cup selzter
zest of one Lemon and lime
Juice of lemon and lime ( hold a tablespon back)
Pinch of salt

Stir over low heat to dissolve

Add rest of seltzer ( three cups) Add rest of virus if needed.

Refrigerate.

French Onion Soup

posted May 21, 2010, 6:45 AM by Allen Gattis

12 red or yellow onions
Three tablespoons butter
Beef consume. Chicken stock low salt fat free, 10 oz each
Apple cider, 10 oz
A Chardonnay and a shot of balsamic ( no reds!)

Butter, the Throw in the onions in layers. Med low heat. Tsp salt per layer

Bouquet garni. Fresh thime parsley, bay leaf or two.

Macaroni and Cheese

posted May 21, 2010, 6:44 AM by Allen Gattis

Macaroni and Cheese

Salt a gallon of water and boil 2 cups of dry noodles. 6 min. Drain  
and rince and shake

Grate 12 oz of sharp chedder


Bechamel
3 tblsp butter
3 tblsp ap flour
1 tblsp dry mustard powder
1/2 tsp paprika
1/2 cup chopped onions
1 bay leaf
1 tsp kosher salt


3 cups whole milk

In a saucea on med heat add the butter an let it foam out. Add the  
flour and cook / whisk two to three min until 'blond'

Add the spices, onion and milk. Continue whisking until sauce thinkens  
and is almost at a boil again. Take off the heat and remove the bay  
leaf.

Beat and egg. Temper by adding a tbs at a time ( use two) then add  
back to the sauce.

Add 3/4 the cheese. Fold in noodles. Top with rest of cheese

1 cup breadcrumbs and 1/4 cup butter. Smear on top. Use coarse or  
Japanese of Panko crumbs. Otherwise corasly chop 2 cups of seasoned  
salad croutons.

30 min in a 350 oven

Use a round casaeloe dish so you don't get hot corners.

Contrast crisp and creamy.

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