Chef Ethan's Favorite Mac N' CheeseIngredients 8oz. Pasta – (Lumache is our favorite shape for this recipe, but any shape will work) 2 Tablespoons butter 2 Tablespoons flour 2 cups milk salt and pepper to taste 2 cups Fontina Val d’Aosta - shredded 2 balls of Fresh Mozzarella - diced 1/2 cup Parmigiano Reggiano - finely grated 1/2 cup Breadcrumbs Instructions Preheat the oven to 350 degrees. Cook pasta until al dente and drain well. In a saucepan, melt butter over medium heat. Add flour and stir to remove lumps. Pour in milk and cook until thickened. Season with salt and pepper. Add Fontina Val d’Aosta and stir until melted. Add pasta and stir. Add the Fresh Mozzarella and stir, just until combined (the Fresh Mozzarella should not be fully melted). Pour mixture into 2 qt. casserole dish. In a small bowl combine the Parmigiano Reggiano and the Breadcrumbs. Cover the top of the mac n’ cheese with the Breadcrumb mixture. Bake for 20 minutes. Enjoy!
Kira's Yorkshire PuddingKira's Yorkshire Pudding Kira Woodworth, our General Manager at Mkt., spends her downtime around the holidays making Yorkshire Pudding. She was introduced to this famous English side dish by her aunt, who lived in Britain for many years. When she returned to the States, she brought this recipe and a new family tradition. Kira spent many Christmases in the Berkshire Mountains with her aunt & uncle, and soon, Yorkshire Pudding had become a staple of her holiday season too. Now, she's sharing a little of her Christmas magic with our ESR community. Ingredients Makes about 12 1 cup all-purpose flour 1 cup whole milk 3 large eggs 1/4 cup beef drippings pinch salt Instructions Mix all ingredients together and let rest in refrigerator for 30 minutes to an hour. Pre-heat oven to 475. Fill 12 cup muffin tin with rendered beef fat from prime rib roast drippings. Once oven is heated place the tin and drippings in the oven until the drippings sizzle and smoke. About 5 minutes. Carefully remove the tin from the oven and fill each tin half way with batter. Return to the oven for 15-20 minutes until puddings are puffy and golden. Enjoy!
Posey's Holiday CookiesPosey's Holiday Cookie Recipe! Chef Robin of How to Cook a Wolf here to share one of my favorite holiday cookies. This recipe is based on Anna Thomas's recipe for Russian Tea Cakes in her delightful and delicious cookbook The New Vegetarian Epicure. The longest part of the process is softening the butter. I use a food processor but if you don’t have one and don’t have an intrepid, counter cruiser of a cat, you can allow a couple of sticks of butter to soften overnight on top of the fridge. This particular version uses currants and hazelnuts. The flavors combine beautifully in the cookie and fill your kitchen with a buttery, nutty redolence. You can use pretty much any combination of flavors – almonds and dried cherries, walnuts and chips of dark chocolate, orange zest and dried cranberries – you get the idea. If you like, pull out twice the amount of butter and make two flavors -- just cut the rolled dough into different shapes, and voila! Cookies galore! Pack and ship to a far-flung family and friends or nibble with your morning coffee. Honestly, you’ll have enough cookies to do both. INGREDIENTS Makes about 4 dozen cookies 1 cup unsalted butter, softened 1/2 cup powdered sugar (plus more for coating) 1 1/2 tsp vanilla 1/2 tsp almond extract 1/4 tsp salt 3/4 cup toasted and crushed hazelnuts 1/4 cup dried currants 2 1/4 cups all purpose flour Instructions 1. In a food processor, combine the butter, 1/2 cup powdered sugar, vanilla and almond extracts, and spin until it's light and fluffy. Add the nuts and use the pulse button maybe four, five times. Add the flour and pulse again until just combined. Get a sheet of wax paper ready. 2. Scrape dough out of the mixer and onto the paper. Use the paper to push and pull the dough into a log shape. If you like, you can square the edges of the wrapped dough at this stage to make square cookies. Refrigerate for about an hour until the dough is firm enough to slice. 3. Preheat the oven to 400 degrees. Cut 1/2 inch slices from the dough log and put them on an ungreased cookie sheet, or a parchment papered sheet tray. Bake for about 10-12 minutes, or until they're just about to turn color (these babies can go from perfect to pitch in a matter of moments -- don't be afraid to sit in front of the oven, GBBO-style, and check them constantly after the 10 minute mark). 4. When they're out of the oven, let them cool for a couple of minutes on the cookie sheet. In the meantime, put half a box of powdered sugar into a bowl. Throw the warm cookies into the sugar and toss gently until they are coated. Spread them on wax paper to cool, and once they've cooled completely, roll them in sugar one more time, for good measure. Enjoy! Chef Robin Posey
Rigatoni with Italian SausageA staple on the Tavolàta menus, our Rigatoni is loved for a reason. It's simple and delicious! Recreate this fan favorite at home to impress at your next dinner party! And of course, we're always ready to serve you a plate when you want the taste without the work! INGREDIENTS 2 cups basic tomato sauce (recipe below) 3 tbsp olive oil Kosher salt and freshly ground pepper 1 pound rigatoni pasta 1 pound Italian sausage, casings removed Parmigiano-Reggiano, grated INSTRUCTIONS In a sauté pan over medium heat, sauté the sausage in the olive oil until lightly browned, about 4-5 minutes. Add the tomato sauce and cook for about 8-10 minutes to blend the flavors. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, or until just al dente. When the pasta is ready, drain and tip into the pan with the sauce. Season with salt and pepper and toss Divide the pasta between four bowls and garnish to taste with Parmigiano-Reggiano Serve immediately. BASIC TOMATO SAUCE Basic Tomato Sauce Ingredients: 2 (28-ounce) cans of whole, peeled San Marzano tomatoes 1/4 cup extra-virgin olive oil 6 cloves garlic, sliced 8 to 10 fresh basil leaves, depending on size Kosher salt and freshly ground pepper Instructions: Put the tomatoes in a deep bowl and crush them with your fingers. Heat the olive oil in a large saucepan over medium heat and sauté the garlic until tender but not browned, 2-3 minutes. Add the tomatoes and basil leaves. Cook over medium-low heat for 30 to 40 minutes Season lightly with salt and pepper Use an immersion blender, if you have one, or pulse in a food processor to create a rough purée with some texture. The sauce keeps, covered in the fridge for up to 3 days, and freezes well.