There are still an abundance of apples in the North East which means there are still a lot more cider doughnuts to eat. Try our recipe for these delicious gluten-free fried doughnuts, guaranteed to satisfy on those cool North East mornings. Don’t forget to subscribe to our emails so you can save when ordering!
After much trial and error we have finally developed a pizza dough using our gluten-free flour! The whole time we were trying to develop our bread flour we were looking in the wrong place. I dug up an old recipe for pizza dough that I used at a family style pizza shop in Boulder Colorado. With a few minor adjustments we were able to develop a beautiful pizza dough that is extremely functional as a bread at the same time. The original recipe was only slightly changed, the only original ingredients that were changed were the oil and the addition of baking powder. When we added the original amount of oil the dough would not stick to itself, which is understandable. The baking powder is to help with rising as it bakes. This is because gluten-free flours don’t have the ability to trap the gasses from yeast as well as wheat based products do. To sum it up we truly have a product that can be used as a direct replacement for wheat flour, and with a little knowledge in cooking small adjustments can make a big difference. Now go get yourself a bag of our GF Flour, mix up a batch of GF pizza dough, and enjoy the better things in life!
Gnocchi’s “naked” friend, this light and fluffy version of a dumpling is short on potato but not on versatility. Gnudi’s are similar to gnocchi’s in the way that they both have eggs and flour, but the one thing that they do not have in common is the potato. This version of a gnudi uses spinach as its base, egg, cheese, and flour as its binding agents. When sautéed and basted in brown butter these fluffy little pillows will be sure to satisfy.
2.5# Fresh Spinach
~1/2C Bread Crumbs
~1.25C AP Flour
Place a large pot of water on the stove and bring to a boil with enough salt to where you can taste it.
Prepare an ice bath.
Once simmering place the spinach in the water and cook until tender, about 3 minutes. This may need to be done in smaller batches because fresh spinach takes up a lot of space and may not fit in your pot.
Once the spinach is cooked, transfer it to the ice water, and let cool.
Once cooled remove the spinach and squeeze as much water out of the spinach as you can. You can place the spinach in a kitchen towel and use it to ring out the water.
Place another pot of salted water on the stove and bring to a simmer.
Once the spinach is drained and most of the water has been removed, place it in a food processor with the Parmesan and the eggs. Pulse until the mixture looks creamy and the spinach is finely chopped.
Add the remaining ingredients and mix. You may or may not need more flour/bread crumbs, this is all determined by how much water you removed in the previous steps.
To determine if you need more bread crumbs/flour, if it is too sticky to work with, add 1/4c more bread crumbs and 2T of flour. Test a bit of the dough by rolling it in a bit of flour than dropping it in the simmering water. If it holds together and later floats, then your are all set. Check the seasoning as well at this point.
Once you have determined that the gnudi are the proper consistency, you can begin to form and cook the rest.
Prepare an ice bath.
Start by dusting the counters with flour then portion the dough into the desired size and place each gnudi on the floured counter top, I like a half ounce to an ounce in size
Roll the pieces of dough in the flour to prevent them from sticking in your hands when forming.
I like to form my gnudi in a quenelle shape(miniature football), you can leave them in a nice round shape
Round shaped gnudi
Once your shape has been decided drop each piece of dough into the simmering water as you finish forming them. Once the water stops simmering, stop adding the gnudi and wait for the first batch to start to float. Once the gnudi floats, remove them from the water and place in the ice bath to chill.
Continue to cook the gnudi until all the dough has been used up. Remove the gnudi from the ice bath and place on a kitchen towel to dry. The gnudi will hold in the fridge for three days. They are best reheated in a little brown butter.
It has been far too long since my last, things have been a little crazy in the past few months with a new project in the works and a few new menus in the restaurant. I have finally found some time to do what I love, make pasta! I do not know why I like tortellini over ravioli but I suppose it’s the same reason why some people like fettuccine over linguine.
Sweet corn season is right around the corner and I cannot wait, it is one of my favorite vegetables. These little tortellini’s pack quite a punch with their Parmesan and herb enriched corn center. The filling is nice and smooth and just melts when you bite through the pasta.
3C Fresh Cut Corn Kernels (about three ears of corn)
1/2ea White Onion (Reserve other half for corn stock)
2C Finely Grated Parmesan
2T Heavy Cream
1T Champagne Vinegar
1T Chopped Chives
Once you remove the kernels from the cob of corn be sure to save the husk and the cob to make a corn stock. The husk has a much stronger corn flavor than the actual kernels so I usually add a half white onion to the stock and simmer for a couple of hours.
Thin slice the white onion and saute in the butter until it is soft.
Add the corn kernels and cook until soft.
Combine the remaining ingredients and the sautéed corn in a vita-mix and puree until smooth.
Place the corn puree in a bowl, add chives, and season, then place in the fridge until cooled.
Tortellini’s are fun and very easy to make once you get the hang of it. Start by putting your corn filling in a piping bag or in a plastic bag to make it easier to pipe onto the pasta.
Start by rolling out the pasta dough to the third largest setting
Brush the sheet of pasta with the egg wash.
Using a circle cutter, cut out pasta circles, you will want to cut them bigger than you think, about 2.5″ to 3″.
Pipe the corn filling onto the center of the pasta circles. Be sure to leave yourself some room around the edges to make folding and bending the pasta easier.
Fold the pasta in half to create being careful to not let the filling seep out in the process. You will end up with a half-moon shaped filled pasta. Pinch the edges to ensure they have sealed properly then, using your finger, spread a little egg wash on the corner of the half circle. You will see this in the picture below.
Here comes the hard part, place the pasta in your fingertips with the rounded part toward your palm and the center of the filling side against your ring finger.
With the other hand wrap the pasta around your ring finger, connecting the two corners the were egg washed.
The edges should turn upwards on their own but you can help them in order to get the desired shape. Pinch the two corners that just came together, and viola! you have corn filled tortellini. It is important that you go through this whole process fairly quickly to avoid drying out the pasta dough. If it dries, it will crack and tear when you try to wrap it around your finger.
Once it has been formed you can let them sit and dry on their own to allow for easier handling.
For assembly, bring a pot of water to a boil then reduce to a simmer. Cook the pasta until it begins to float and then remove from the water and let dry for a couple of minutes. In a saute pan melt a tablespoon of butter and saute the tortellini for a few seconds, de-glaze with white wine then add about one cup of corn stock. Simmer the tortellini until you have reduced the stock by 3/4 the amount. Season and serve.
The tortellini goes great with spicy greens, such as arugula and watercress, and any kind of dried cured meat, I used coppa.
I love scallops and I love pasta even more and this dish is light and satisfying. Grilled scallops have a completely different flavor over pan seared scallops, you don’t get the nice crisp crust but you get the flavor of the grill which is just as great. The micro greens are grown for us in Sisters, Oregon and we receive them weekly in their grow trays and we clip them when we need them, we dressed them with a nice blended balsamic and local hazelnut oil.
Beat the egg with a little water, place filling into a pastry bag.
To make these pyramid shaped pastas, roll out your pasta dough into sheets, the sheets should be the width of the roller (5.5″). You can use a fluted cutter or just a knife, cut the dough down the length in the center.
Now you have to strips about 2.25″ across, make multiple cuts down the sheet to create squares.
Very lightly brush the squares with the egg, if you use too much egg the pasta will not stick together, so its best to wipe the excess egg off of yuor pastry brush before applying to the pasta.
Pipe about 1/3oz of filling onto the center of the squares.
Take all four corners of the pasta and join them in the center to form the peak, pinch all of the sides that meet to ensure that the filling will stay in.
Sprinkle some flour or semolina flour onto a tray or plate. Place the fagottini on the semolina and you can either leave them out until you are ready to cook them or you can place them in the fridge. I would not recommend freezing this pasta because the filling can be very delicate and will probably break when reheated from frozen.
1/2C Heavy Cream
Combine all and whip to soft peaks
For plating you will need roasted salsify and beets, chopped and roasted hazelnuts, micro greens, cured egg yolk, three brined scallops, a well aged balsamic and a bright olive oil.
Scrub your beets, about one golf ball size beet per plate, with the rough side of a sponge and then rinse them to remove the dirt. Toss them in oil, S&P, roast at 350° rotating them every 20 minutes until soft and the skin can easily peel. The beets can take up to an hour to roast, once finished, peel the beets and slice them to 1/4″ thick and cool.
Peel the salsify and toss them in olive oil and S&P, then roast them at 350° until they feel soft in the middle, about 30 minutes. Once cooked let cool.
Once the vegetables are roasted you can set them aside until you are ready to plate, you will reheat these about five minutes before plating.
Preheat your oven to 450°, prepare your grill, or you can sear the scallops in a pan if it is more convenient. Put a pot of water on the stove and bring it to a boil, salt the water and drop your pasta in. Reduce heat to a simmer and let cook until the dough is soft, about 7-11 minutes.
Once the pasta is in the water put your vegetables in the oven to reheat, season and begin cooking your scallops, once the scallops have a nice sear on both sides, remove from the pan onto a paper towel and let rest in a warm area.
Remove your pasta and let drain, remove your vegetables and set aside.
Begin plating to your hearts desire. I finished the plate with a nice drizzle of the balsamic and olive oil followed by the cured egg yolk.
I doubt that you will find anything like this in “One Hundred Ways of Cooking Eggs“, a book originally published in 1892 by a chef with 25 years of experience, but I came across this gem of an idea in a magazine, Art Culinare about a year ago, and the base of the recipe was salt sugar and black pepper. The first time I made it I added fennel and realized that the egg yolk can pick up flavors very well. The finished product is firm, can be grated with a micro-plane, and it has a nice fatty richness that is full of flavor. I was blown away the first time that I made it, so much, that I had to make another batch. It is very simple and quick to assemble but it does take five weeks to cure, after it has been cured it can be held for a few weeks and used when needed. Cured egg yolk is best when shaved on salads or on top of fish, it is rich and heavy but the flavor is delicate.
Cured Egg Yolk
2C Kosher Salt
1/2C Black Pepper
1/8C Crushed Red Pepper
1/4C Fennel Seed
Combine sugar and salt and mix well.
Combine remaining spice and grind into a coarse powder.
Add the ground spices to the salt and sugar mixture and blend well.
Place 1/4 of the mix in a pan, you want to have about a quarter-inch of mix in the bottom of your pan.
Make an indent in your mix so your egg yolk has a place to land and not shift around.
Crack and separate the white from the yolk and place the yolk in the mix. Once all the yolks have been place in the curing mix, sprinkle the remaining curing mix carefully over the top.
As you can see, there is one yolk that broke, it actually broke three times, must have been a bad landing spot or there was a piece of fennel sticking up that punctured it, so I left it to cure. Cover the pan with plastic and place in the refrigerator for five weeks, try not to disturb the eggs during the first week or so.
5 Weeks Later….
Dump the mixture out onto some parchment paper and search through the salt for your egg yolks.
Carefully brush off the excess salt and spices, try to get them as clean as possible, most of them will get grated with the rest of the yolk.
Once cleaned you can reserve for at least two weeks under refrigeration. When ready to use, grate using a micro-plane, on top of a salad or fish.
The last time I used the cured egg yolk was on a bone marrow salad. This batch of cured yolks have a nice fennel flavor, the pepper wasn’t as strong in terms of spice but you could taste the flavor of the pepper.