Chef Ethan's Secrets to a Great Burger with New Day NWChef Ethan recently joined Amity Addrisi on New Day NW to talk great burgers and the upcoming Ballard Bites & Brews Street Festival happening on August 28th, 2022 from 4 pm to 7 pm. Watch the segment below and come out to Ballard Bites & Brews to try the burgers along with other tasty options!
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.
Cacio e Pepe for Two2020 was a beast, but with some pivots and creative thinking, we were able to stay afloat and give people some ESR recipes to help get them through. With the launch of our new site, we're adding some of the recipes from our Meal Kits to help people continue to make excellent food at home for themselves and their loved ones. This classic Roman recipe is always a hit and easy too! INGREDIENTS 250 grams cooked and drained tonnarelli (or spaghetti is fine too, any long noodle, egg noodles would work) 4 grams kosher salt 100 grams water12 grams freshly cracked peppercorns 40 grams extra virgin olive oil 100 grams diced unsalted butter 60 grams ground pecorino More pecorino to top the finished dish (optional) INSTRUCTIONS Add the water, butter, olive oil, salt, and peppercorns to a pasta pan. Bring the mixture to a boil, add the cooked tonnarelli, and again, bring it to a boil. Add the ground pecorino evenly to distribute and stir vigorously with a service spoon to agitate the pasta and emulsify to a smooth, creamy consistency (add hot water as needed to keep from being too dry. Taste and adjust seasoning as needed. Plate the pasta in two warm bowls; with a rubber spatula, scrape and use the excess sauce on top. Top with more pecorino and cracked pepper as desired, and serve immediately.
Copper River Salmon2020 was a beast, but with some pivots and creative thinking, we were able to stay afloat and give people some ESR recipes to help get them through. With the launch of our new site, we're adding some of the recipes from our Meal Kits to help people continue to make excellent food at home for themselves and their loved ones. Enjoy this simple Copper River Salmon recipe that allows the salmon to shine with its succulent and buttery texture! INGREDIENTS 2 - 8oz. Copper River Salmon Filets 1 tbsp. Cooking Oil (grape seed or avocado oil recommended) Salt Pepper (fresh ground recommended) Lemon INSTRUCTIONS Pre-heat oven to 350° Wrap fish filet in a paper towel and pat to dry Place a film of cooking oil in a high-quality sauté pan or nonstick pan on medium-high heat and heat oil for 20 seconds. Season the fish liberally with salt and freshly ground pepper Add the salmon skin side down and gently shake the pan to ensure oil is under the fish. Lightly press the fish in the pan with the spatula for several seconds, ensuring the skin has full oil contact. Continue to cook for 3 minutes until the skin is crispy. Flip the fish gently and place the whole pan into a 350o oven to continue cooking for an additional 3 minutes Place the fish on a clean paper towel and pat off excess oil. Plate fish and drizzle with olive oil & fresh squeezed lemon