Featured on Episode 111:
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Episode 111 | 3-15-09
Chef Yvette Kirwin
Pastini Restaurant
Sherry vinaigrette dressing| top
Ingredients
¾ cups sherry vinegar
1 tbsp lemon juice
¼ cup pureed garlic
1 tbsp. Dijon mustard
1 tbsp. Kosher salt
1.5 tbsp. Black pepper-28 mesh
3 cups olive oil blend
Procedure
Place vinegar, lemon juice, garlic, dijon mustard, salt and pepper in a container
Slowly add olive oil in a steady stream while mixing with a buere mixer until completely mixed in and dressing has emulsified
Transfer vinaigrette to the correct containers...do not let the dressing settle
Cavatappi San Marzano | top
Serves 4
Ingredients
4 oz olive oil
3tsp. fresh garlic
10 oz crumbled Italian sausage pre cook sausage
3 Tablespoon roasted red peppers sliced
6-8 medium sliced white mushrooms
6 oz crushed tomatoes crush tomatoes in a bowl before cooking
½ tsp salt
Pinch fresh oregano
Pinch chili flakes
Parmesan and parsley for garnish
Procedure
Sauté pan heat on medium heat add olive oil and let sit until oil turns shimmery not smoking. Add garlic and mushrooms red peppers sauté slightly before adding crushed tomatoes and ground sausage continue cooking tomatoes and sausage until liquid is reduced by a ¼, add salt chili flakes and oregano. Serve on a nice platter, Garnish with parmesan and parsley
Lemon Pudding Cake | top
Make batter the night before - Makes 6 cakes
Ingredients
½ C Flour
1 ¼ C Sugar
¼ tsp salt
1 lemon finely grated lemon zest
6 eggs
2 ½ C Buttermilk (2 ½ Quarts)
½ C Lemon Juice (first using juice from lemons that were zested)
Procedure
Mix in eggs and sugar is Hobart mix for 15 minutes add lemon zest and lemon juice
Then add butter milk and temper in flour to batter.
Place a pot of water on the stove to boil
Spray bottom of ramekins with non_ stick spray.
Fill the ramekins to top with lemon mixture.
Place ramekins in baking vessel.
Fill ¾ ways up ramekins with HOT water.
Cover with foil or baking lid.
Bake in 350 degree oven with FAN OFF for 15 minutes.
Turn baking vessel around and bake another 15 minutes.
Remove from oven and leave foil on for another 6-9 minutes
If still somewhat loose in the center let sit in hot water another 10 minuets
Take ramekins out of water immediately and cool completely.
After cooled completely, you can individually plate lemon cake garnish with a berry sauce and whip cream
Berry sauce
Take a small bag of frozen berries and add sugar let cook until sugar is melted and sauce starts to thicken remove from heat and cool serve over lemon cakes with whip cream.
Panzanella Bread Salad | top
serves 4
Ingredients
1/2 Baguette cut in to large 1inch X1inch cubs
½ lbs Arugula
¼ cup Diced tomatoes
¼ Cucumbers washed and deseeded
2 Table spoon Balsamic red onions
¼ of Yellow bell peppers
¼ Red bell peppers
1 Tablespoon Capers
1 Tablespoon Parsley
Pinch Salt
1 cup Sherry vinaigrette
Parmesan cheese
Procedure
In a mixing bowl add dried out bread and sherry vinaigrette and soak bread in dressing.
Then add remaining ingredient s. toss and plate garnish with parmesan cheese.