Blueberry cobbler, goat’s milk cinnamon bourbon ice cream

Photo courtesy of Anastasia Chomlack

BLUEBERRY COBBLER

1 1/2 cups all-purpose flour

4 tbs sugar

1 lemon, zested and juiced

1/4 kosher salt

10 tbs unsalted butter, chilled and cut into 1/2 inch pieces

ice water

5 cups fresh blueberries

1 1/2 tbs cornstarch

Berries: Mix berries with lemon juice, 2 tbs sugar and cornstarch in a bowl. Set aside.

Crust: Combine flour, 2 tbs sugar, lemon zest, salt in a food processor and pulse to blend. Add butter a few pieces at a time while food processor is mixing, until mixture resembles a coarse meal. Add ice water, one tablespoon at a time, until moist clumps form. Remove and make the dough into a ball, flatten and wrap in plastic wrap. Refrigerate for at least an hour.

Preheat oven to 400. Using a round or square 9” baker, roll out dough to approximately 11 to 12 inches. Add blueberries to the baker, then place dough on top. Fold dough until it fixs inside baking dish. Cut slits in the dough (your design). Bake until top is golden, about 40 minutes. Serve warm if you can.

BOURBON ICE CREAM

2 cups of goats milk

4 tsp cornstarch

1 cup heavy cream (goat if you can get it)

1/2 cup brown sugar

2 tbsp honey

1/4 tsp kosher salt

3 tbsp cream cheese, softened

1/2 pod of vanilla bean, cut open, seeds scraped out

1/4 cup bourbon

1/2 tsp cinnamon

In a bowl, mix 1/4 cup of milk and cornstarch. Set aside. In large saucepan, whisk together remaining milk, cream, sugar, honey, salt, vanilla seeds (if you feel you missed some in the pod, add the pod and just remove before adding to your ice cream maker). Bring to boil over medium heat. Cook for approximately 4 minutes. Add in milk with the cornstarch. Return to boil until it’s thickened, a couple of minutes. Add cream cheese to hot mixture and whisk until combined.

Add 1/4 cup of bourbon and cinnamon.

Let mixture cool. Put in refrigerator until cold. Add to ice cream maker and follow the manufacturer’s instructions.

Carrot Puree

1 lb of carrots

4 tbs butter

kosher salt

juice of one lemon

You can boil the carrots, then drain or you can sous vide them (vacuum seal with butter and salt) in a water bath of 186F for 2 hours or until carrots are soft to touch. Puree in a food processor or blender. Add lemon and salt to taste.

Pesto alla trapanese, chicken & cured pork ravioli

PESTO ALLA TRAPANESE (Fresh Tomato Pesto)

1 pound tomatoes (I used mixed heirloom cherry tomatoes but just ensure they are as fresh as possible)

2 cups fresh herbs (basil, parsley, mint)

1/4 cup whole blanched almonds (I prefer marcona)

2 cloves of garlic

1/2 cup olive oil

1/4 cup of graded parmesan cheese

1/4 teaspoon red pepper

salt & pepper

Add all ingredients except the olive oil and s&p to a food processor or blender. Pulse and add olive oil as it blends. Lightly heat once ready to serve.

PASTA FILLING - CHICKEN & SALAMI

Whole chicken

1/4 cup of salt

1/4 cup of sugar

bay leaf

black peppercorns

red pepper

1 tablespoon smoked paprika

4 cloves of garlic

Juice of one lemon

sprig of thyme and/or rosemary

salt and pepper

1/2 cup of salami (cured pork)

Remove as much skin from chicken as possible. Set aside to create crispy chicken skin, if you choose, for a nice crunch on top of completed dish (recipes available on various sites on internet).

To ensure the chicken is extra moist, set it in a brine overnight. BRINE: boil cup of water with 1/4 cup of salt and 1/4 cup of sugar until they are melted. Let cool. Place whole chicken in a bowl, add brine and fill with more cold water until the chicken is fully submerged. Place in refrigerator overnight.

Remove chicken next day and pat dry. Season with lemon, smoked paprika, garlic, herbs, salt and pepper. Place in vacuum-sealed bag and sous vide (on 150F) for 6 hours. You can roast your chicken if you do not have a sous vide machine.

Let chicken cool and remove meat from bones. Amount depends on how much stuffing you would like. I’d do at least 1/2 the bird to serve 4 people. Add meat to food processor along with salami, some juice from sous vide bag, 1/4 cup of pesto (for 1/2 bird meat). You can add extra parmesan cheese or mozzarella if you’d like at this time. Season with salt and pepper to taste.

RAVIOLI DOUGH and ASSEMBLY

3 large eggs, beaten to blend

2 cups all-purpose flour

1 tablespoon olive oil

1 teaspoon kosher salt

Add eggs, oil, salt to food processor and mix. Add in flour after until shaggy dough forms. Move to a standing mixer with dough hook. Knead with dough hook until elastic, about 8 to 10 minutes. Let rest in the refrigerator for at least 30 minutes.

Divide dough into 8 pieces. Roll out to about 1/16” thick (setting of 8 on pasta machine) into rectangular pieces. Add chicken filling to piping bag. Pipe about a teaspoon of meat an inch from the bottom, about 1” apart. Brush water around each mound. Fold long side closest to you to cover filling. Press down on all sides around filling. Use pasta cutter to trip side farthest from you about 1/2” from mounds. Cut out.

Cook ravioli in salted slow boiling water until they float (about 3 minutes). Drain. NOTE: Any extra meat filling you have can be used for lasagna or whatever!

Heat pesto sauce in pan. Add cooked ravioli and serve with chicken skin garnish and some fresh cherry tomatoes with parmesan sprinkle.

Sockeye salmon sashimi, peach, fried kale, ponzu

1/4 pound sashimi-grade sockeye salmon (or any other sashimi-grade salmon)

1 fresh peach, ripe

1 bunch curly or Tuscan kale

1/4 cup salmon roe

2 to 3 tablespoons ponzu (to taste)

Olive Oil

Maldon salt or sea salt

Defrost sashimi (if frozen) in the refrigerator. Ideally, you’d want it still slightly frozen for ease of slicing. Slice salmon in 1/6 inch segments using a very sharp knife.

TO FRY KALE: Wash and dry kale and cut into approximately 3-inch segments, removing the rib. Heat about an inch of neutral oil to about 350F in a skillet. Once at temperature, drop in kale segments. Mix around. It will take approximately 30 seconds to 1 minute. Remove and salt. Let cool. Can be made a few hours in advance.

Get creative with your plating, adding salmon, kale, peaches, salmon roe, then drizzle with ponzu, olive oil and salt. Serve immediately while fish is cold.

Tomato Water, Poached Shrimp, Basil Oil

TOMATO WATER

2 lbs fresh tomatoes

2 tsp kosher salt

Using a food processor or blender, pulse tomatoes just until they have broken. Line fine-mesh sieve with cheesecloth and place over a large bowl. Add tomatoes and their juices into cheesecloth and gather cheesecloth above it and tie off (so it is contained). Put in the refrigerator overnight. Do not squeeze the cheesecloth….it will cloud the tomato water.

BASIL OIL

2 cups basil

2 cup extra virgin olive oil

salt

Boil basil for 10 seconds and remove to an ice bath. Drain well and place on paper towels to remove excess water. Place in food processor or blender. Slowly pour in olive oil while food processor is running. Add a dash of salt. Let mixture sit for an hour. Place a fine-mesh sieve over a bowl to separate oil from basil leaves and gently press the solids to extract oil.

SOUS VIDE POACHED SHRIMP

1/2 lb raw shrimp, shells removed

1 tsp garlic

1/4 cup olive oil

salt and pepper

Place all ingredients into a vacuum seal bag. Set sous vide machine to 130F. Submerge and cook for 15 minutes. Let cool and refrigerate until serving.

Pork loin, Puree of cauliflower

PORK TENDERLOIN, SOUS VIDE

1 whole pork tenderloin, about 1 pound

Salt & pepper

1 teaspoon Smoked paprika

1 teaspoon mustard

1 clove garlic, minced

Sprig rosemary

3 sprigs of thyme

Olive oil

1 tablespoon butter

Add all ingredients to vacuum-sealed bag. Sous vide pork loin on 130F for 2 to 4 hours (for medium rare - I strongly recommend this temperature). Remove after cooking. Season with sea salt and pepper. Add butter to cast iron skillet over medium high heat. Add in loin, searing on all sides. Remove from skillet. Let rest for 5 minutes before slicing.

PUREE OF CAULIFLOWER

1 head of cauliflower (approximately 2 pounds)

1 cup of heavy cream

3/4 a stick of unsalted butter

salt

cayenne pepper

Preheat oven to 325F. Cut cauliflower into florets. Add to large pot of salted boiling water until tender, approximately 6 minutes. Drain cauliflower and place on cookie sheet. Put in oven for 5 minutes, to dry it out.

In saucepan, combine butter with cream and simmer just until butter is melted. Add cauliflower and cream/butter mixture to food processor or blender. Puree until smooth. Add salt and cayenne to taste.

Goats Milk Vanilla Ice Cream

2 cups of goats milk

4 tsp cornstarch

1 cup heavy cream (goat if you can get it)

1/2 cup sugar

2 tbsp honey

1/4 tsp kosher salt

3 tbsp cream cheese, softened

1/2 pod of vanilla bean, cut open, seeds scrapped out

In a bowl, mix 1/4 cup of milk and cornstarch. Set aside. In large saucepan, whisk together remaining milk, cream, sugar, honey, salt, vanilla seeds (if you feel you missed some in the pod, add the pod and just remove before adding to your ice cream maker). Bring to boil over medium heat. Cook for approximately 4 minutes. Add in milk with cornstarch. Return to boil until it’s thickened, a couple of minutes. Add cream cheese to hot mixture and whisk until combined.

You can add in other flavours at this point if you’d like (pureed strawberry, chocolate chips, etc). Have fun!

Let mixture cool. Put in refrigerator until cold. Add to ice cream maker and follow manufacturer’s instructions.

Chicken Agnolotti, Garlic Scape Pesto, Crispy Chicken Skin

GARLIC SCAPE PESTO

1 cup of garlic scapes, chopped

1/4 cup pine nuts, blanched almonds, or sunflower seeds

1/4 cup Parmigiano Reggiano cheese, grated

1 teaspoon lemon zest

Juice of a lemon (to taste)

1/4 cup of basil

1/2 cup extra virgin olive oil

salt & pepper

Combine all ingredients in a food processor except the olive oil and S&P. Blend in food processor while you pour in oil. Season with salt and pepper to taste.

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PASTA FILLING - CHICKEN & SALAMI

Whole chicken

1/4 cup of salt

1/4 cup of sugar

bay leaf

black peppercorns

red pepper

1 tablespoon smoked paprika

4 cloves of garlic

Juice of one lemon

sprig of thyme and/or rosemary

salt and pepper

1/2 cup of salami or prosciutto (cured pork), minced

Remove as much skin from chicken as possible. Set aside to create crispy chicken skin, if you choose, for a nice crunch on top of completed dish (recipes available on various sites on internet).

To ensure the chicken is extra moist, set it in a brine overnight. BRINE: boil cup of water with 1/4 cup of salt and 1/4 cup of sugar until they are melted. Let cool. Place whole chicken in a bowl, add brine and fill with more cold water until the chicken is fully submerged. Place in refrigerator overnight.

Remove chicken next day and pat dry. Season with lemon, smoked paprika, garlic, herbs, salt and pepper. Place in vacuum-sealed bag and sous vide (on 150F) for 6 hours. You can roast your chicken if you do not have a sous vide machine.

Let chicken cool and remove meat from bones. Amount depends on how much stuffing you would like. I’d do at least 1/2 the bird to serve 4 people. Add meat to food processor along with salami, some juice from sous vide bag, 1/4 cup of pesto (for 1/2 bird meat). You can add extra parmesan cheese or mozzarella if you’d like at this time. Season with salt and pepper to taste.

AGNOLOTTI DOUGH and ASSEMBLY

3 large eggs, beaten to blend

2 cups all-purpose flour

1 tablespoon olive oil

1 teaspoon kosher salt

Add eggs, oil, salt to food processor and mix. Add in flour after until shaggy dough forms. Move to a standing mixer with dough hook. Knead with dough hook until elastic, about 8 to 10 minutes. Let rest in refrigerator for at least 30 minutes.

Divide dough into 8 pieces. Roll out to about 1/16” thick (setting of 8 on pasta machine) into rectangular pieces. Add chicken filling to piping bag. Pipe about a teaspoon of meat an inch from the bottom, about 1” apart. Brush water around each mound. Fold long side closest to you to cover filling. Press down on all sides around filling. Use pasta cutter to trip side farthest from you about 1/2” from mounds. Cut out.

Cook agnolotti in salted slow boiling water until they float (about 3 minutes). Drain. NOTE: Any extra meat filling you have can be used for a lasagna or whatever!

Heat pesto sauce in pan. Add cooked agnolotti and serve with chicken skin garnish.