Ricotta Gnocchi with Smoked tomato sauce.

Ricotta Gnocchi, is a classic dish which I truly enjoy doing. The ingredients that are used in this dish needs to be followed carefully, for good results. The ingredients are:
Ricotta Cheese 1/4 tub
Flour 6oz (can add more if needed)
Fresh chopped herbs (oregano, thyme, parsely) 2oz
Smoked tomato sauce 12oz
Fontina cheese 8oz
Egg whole 2ea
Egg yolk 1ea
Salt 2oz

The ricotta gnocchi are made by, mixing the ricotta cheese, egg yolk and whole eggs. Once you find it’s thoroughly mixed add in the flour & salt, according to consistency add more. In a large pan pour water and let it simmer for sometime. Transfer the mixture to a piping bag and cut about 1 inch from the tip to make a hole in the sharp end of the piping bag (use disposable piping bag). Now gently pipe, the mixture into the simmering water. As you are piping into the water cut the gnocchi mixture about 1inch, and let it fall into the water. I would advise to check consistency by sampling one of the cooked gnocchi. Once you think it is right (the gnocchi should hold firm in the water), start to cook the rest of the batch. You can know if the gnocchi is cooked, when it starts to float on the surface of the water. Once it starts to float transfer to a sheet tray and let it cool in the refrigerator. In the meanwhile you can prepare smoked tomato sauce. (It is the same as making tomato sauce but the tomato’s are smoked before they are made into a sauce).
For serving place 1oz of smoked tomato sauce on the bottom of the dish, and place 10 each gnocchi and again cover with the sauce. Sprinkle grated fontina cheese and bake in convection oven or a clay oven at 400*F, until you get a golden brown color. Once done garnish with fresh oregano.

Shrimp Cocktail

The shrimp cocktail can be served as an appetizer, before the main course. The shrimp used for this is A grade shrimp, (can be substituted for other grades) for good appearance. It is best to be served in a martini glass. The lettuce used is iceberg, the lettuce should be cut into juliennes, (once cut put in chilled water for crispness) and placed in the martini glass. On top of the lettuce place avocado pulp mixed with chopped onion, tomato, lime juice, salt and pepper. To the rim of the glass placed the cooked shrimp that is peeled and deveined, and on top the avocado pour a tablespoon of cocktail sauce (tomato ketchup, grated horseradish, salt, pepper) this could be two variations with or without mayonnaise. On top of the cocktail sauce place julienne jicama and sprinkle with paprika powder.

Beef short rib Osso Bucco

The beef short rib osso bucco is one of my favorites which tastes great. The items required for this dish are:
Polenta cake 1oz
Swiss chard ½ oz
Osso Bucco bone in 1ea (8oz)
Port wine sauce 1/2oz

The method of doing this recipe is, firstly prepare the polenta cake. The method to do polenta cake is by cooking the polenta with taleggio cheese, chicken stock and milk. It has to be cooked over low heat, until it is done. One objective is not to allow the polenta to stick to the surface of the pan when cooking.
The only way to do this, is by mixing it continuously. Once it is cooked spread on a sheet tray, or a flat pan to form a even layer. Refrigerate the polenta until ready to use. Once it is cold, cut into round shapes, with the help of a cutter or a knife by placing a overturned bowl to give a round shape. Now it is time to do the port wine sauce.
The port wine sauce consists of:
shallots ½ cup
1tsp of minced garlic
1.5 tsp of olive oil
1tsp of sugar
1 cup port wine
2.5 cups beef stock
salt and freshly ground pepper

Heat the oil in a pan. Once hot, add shallots and garlic sauté until it turns golden brown, add port wine and sugar, and add the stock, season the sauce. As this is cooking put the osso bucoo inside the sauce, and let the osso bucco cook in the sauce.
In the meanwhile the swiss chard has to be cut into, ½ inch thickness and sautéed with garlic and shallots, (to give moisture add hog broth) salt and pepper.
The presentation that I would suggest is to place the polenta cake in the centre of the plate, on top of the polenta, place the sautéed swiss chard and carefully place the osso bucco. The sauce has to be poured over the meat and the bone to give it a nice sheen. The meat is garnished with gremolata with is basically orange zest, horseradish and parsley chopped (all items to be toasted). Now it is ready for service.

Mixed lettuce salad with Vanilla Balsamic Vinegratte

This salad consists of four varieties of lettuce (mache, arugula, frizze, watercress). The lettuce has to be individually washed and spin dried to remove all the water. Keep the mixed lettuce aside. Now it is time to prepare the dressing, the ratio that needs to be followed is 1 part Balsamic Vinegar, 3 parts oil, vanilla essence or fresh vanilla beans (use two beans for each part vinegar), ½ tsp sugar, salt and white pepper to taste.
Now first add the oil and balsamic vinegar and blend it, add the vanilla essence/beans, and finally add salt, sugar, white pepper and blend it, until it coats the surface of the spoon. In a mixing bowl, place the mixed lettuce and add the dressing according to the quantity of the lettuce. The dressing should be just enough to coat the lettuce.
Serve with candied walnuts (walnuts, 1cup sugar, 1 egg white, roasted in a preheated oven), strawberry halves and crumbled blue cheese.

Junk food today or tomorrow

Well, people pay the prize(price). This is what i would say, when the government in london has introduced a ban on junk food advertising for teens (link here). Here in the U.S, the fast food industry has grown to the extent that, the general public are not ready to give up their routine. Studies have shown that between 1980 and 2000, obesity rates have doubled. The alarming fact is that among children, obesity has doubled and tripled. Type 2 diabetes which was believed to affect only adults is now being diagnosed among teens. When is the government going to take strict action against the money guzzlers in the fast food industry? The fast food industry has spread globally. It has become a part of the culture in China to eat at these fast food chains. on the other hand, in a reversal, western market is catching up with the rice friendly society. There needs to be sense of awareness among the public, to the health hazards that these giants bring with them to your table.

Sushi

Sushi, it is become a household name, with regards to international cuisines. There are different varieties of sushi in the market that can be bought made or done to order.
The ingredients that you need to have for sushi are:
4oz short grain rice
1floz rice vinegar
2.5tsp sugar
4 sheets nori
Avocado cut thinly (julienne)
Cucumber cut thinly
Carrot cut thinly
Scallion
Salt as needed
Wash the rice and add water to the rice (1 inch) over the rice and cook until it’s done.
Once the rice is cooked keep hot and gently add vinegar, sugar, salt and mix well.
Allow the rice to cool. If you have a bamboo mat at home it can be used to make sushi or you can use clear film plastic, place a sheet of nori on bamboo/plastic film, and spread rice evenly. Place the cucumber, carrot, scallion, avocado and roll carefully. To have the roll compact apply rice vinegar to the end of the nori sheet and press to seal. Once it’s done arrange on plate or platter and serve with ginger, wasabi and soy sauce.

Oven baked Calamari

Calamari (squid) is easy to make and also tastes good. Squid can be bought frozen, once out of the packet thaw in running water. The tentacles has to be removed from the body, which is a good compliment for bar service, once it is fried dusting it with seasoned flour. The tube is the body of the squid, it has to be cleaned of all impurities by running water into the tube slowly. There is a thin cartilage inside the tube, which needs to be removed. Once it is cleaned, poke tiny holes in the tube for air to escape once the tube is stuffed. The stuffing consists of sausage stuffing, that has be cooked on slow heat until the it turns color from red to opaque. After it has turned opaque add julienne swiss chard and cook for about three minutes. Take it off the flame and cool it removing all the excess moisture in the mixture. Once it is cold stuff the mixture into the tube. Take a ceramic or earthen dish and pour one six ounce ladle of tomato concasse, Place the stuffed squid over the sauce and sprinkle grated mozzarella cheese on top and garnish with bread croutons. Once it is ready for service you can bake it either in a pizza oven or a convection oven at 400*F. You can identify if the squid is done when the tube tighten up and holds the filling. It can be garnished with chopped parsley before service.

WISH YOU AND YOUR FAMILY A HAPPY NEW YEAR

Deep fried sweetbread with chipotle onion, this recipe is simple. Before you plan on attempting this recipe, it is best to soak the sweetbread in milk for a day. Make parsnip puree by boiling parsnip in milk and cream until it is soft. Put the parsnip in a robot coupe or a blender, once it is formed a fine puree add salt and pepper and 1tsp honey, wasabi paste (according to taste) to the puree and beat it again. Reserve few fresh parsnips for chips. (Here instead of parsnip chips i have used pancetta). Place peeled chipotle onion with top and bottom trimmed on a sauté pan. Pour ½ cup of red wine and two teaspoon honey, salt and pepper bring it up to a boil, reduce heat and let the onions cook in the remaining liquid, let the liquid coat and cook the onion evenly. Reserve until ready for service. Make a spicy vinaigrette dressing for the sauce, (1 Jalapeño pepper chopped, 1/4 cup white wine vinaigrette, basil infused oil, chopped scallion, salt & pepper).Take the sweetbread that has soaked in milk and roll over seasoned flour (flour,salt,pepper,grated nutmeg, chopped parsley and thyme). Once it is evenly coated, put it in the deep fryer at 350*F. Once you get a even brown color, remove from oil and place on a paper napkin (to absorb the excess oil). Take the parsnip chips and coat with the seasoned flour and fry until golden brown. For presentation place the parsnip puree in the centre of the plate place one of the chipotle onions, above the onion place one sweetbread and place the parsnip chips and the sweetbread again and garnish with petite blood beet leaves. Pour the vinaigrette dressing sauce around.

Every day is a new beginning, every day is worth living and every dish is worth tasting. Never leave your taste buds down, the coming year. You have just started the journey into the world of cuisines. Join me in guiding you through the New Year with foods and recipes exclusively to have you want for more. Once again Wish you and your family
A HAPPY NEW YEAR!

French toast with peach syrup

Throughout the world, breakfast starts off with a fresh mind and body. This morning was another one of those wonderful days at my brother’s house. My brother and sister-in-law, love to experiment on different cuisines and this is one that I would like to share with all of you, that I found truly innovative. She decided on preparing French toast for the family. French toast is obviously the favorite with every household, it is simple to make this great breakfast. Take a pound of whole wheat bread, take three eggs, beat it with a hand held blender or a fork to infuse air (the albumin and the yolk need to mix well). To this add three teaspoon sugar, 1teaspoon salt, 1 cup milk, and cinnamon powder. Mix all this thoroughly. Prepare the peach syrup by taking fresh peaches peel and core them, cut them into quarters. Set them aside. In a medium pan mix ¼ cup sugar and 1 cup water and bring to a boil, add the quartered peaches to the solution and leave let rest in the solution until soft. Immerse each slice of bread into the mixture and place it on a heated griddle or skillet heating slowly until bottom is brown. Turn and brown the other side. When you are ready to serve, for one portion (two slices) of French toast take four pieces of peach with the syrup and reduce the solution to a semi-thick consistency or until it coats the back of a spoon. Place two pieces of French toast on the plate and garnish it with the quarter peaches and pour the syrup on top the toast and sprinkle with powdered sugar. It is just mouth watering. Enjoy!

Grilled Swordfish italian style

Swordfish, if cooked right can be a great delight on your plate. As the Texans say grilling is the right for all meats and seafood. I give them the thumbs up when it comes to swordfish. Before you can start with the dish you need to preheat the oven at 350*F.
The swordfish streak is available in supermarkets, trimmed and individually packed.
Place the fish on a plate and season it with salt and crushed pepper on all sides. Keep the fleshy portion of the steak facing you and coat it with lime juice, leave it on the plate for a few minutes (the acid from the lime juice cooks the steak and also induces the marination into the flesh). Coat the clean, hot grill with corn oil,(as it has a smoking point of 320*F). Place the swordfish on the grill presentation side down, give two minute on each direction to give check mark, turn over and give another two minutes. Take it off the grill and place in preheated oven for about 4 minutes. In the meanwhile make a mixture of marinated artichokes, diced tomatoes, diced onion sliced olives and fennel. Drizzle with equal quantities of lime and lemon juice. In a sauté pan add ½ tsp butter once melted add the mixture and cook over high heat, add ¼ cup fish stock to the mixture, season with salt and pepper (salt should be limited as the artichokes and olives already has some). Before taking it off the heat add butter to the mixture.
For plating place the sword fish in the centre of the plate and surround it with the mixture. Garnish it with dill leaves and tomato quarters.

You can also garnish it with tear drop tomato and fennel julienne.