Portabella and goat cheese salad. 4 entrée sized salads.
Ball of dough
Rolled out dough
Block of regg
Sauté pans for filling
Sauté pan for sauce
Grilled portabellas: 1# portabella mushrooms ½ c. good olive oil Salt and pepper
Marinade: 2 cloves minced garlic 1 med shallot Juice of 1 ripe lime 2 oz extra virgin olive oil Croutons:
¼ baguette sliced thin (about 12 pieces) 3 oz olive oil 4 oz goat cheese room temp
2 cups (heirloom) tomatoes rough chopped 4 oz mache
Slice the portabellas in pieces large enough so that they won’t fall through the grates on your grill. Season and oil them. Place on a hot grill and move them occasionally. Don’t let them burn but they should take on color (that might be hard to see since they’re already dark). Depending on the amount you’re grilling and how hot your grill is, this will take between 5 and 10 minutes.
Mix the ingredients in the marinade and add the grilled portabellas and let them incorporate the marinade.
With a paintbrush, paint the very thin slices of bread with olive oil and place in a 350 oven until crisp and lightly browned on the edges (5-7 minutes)
When the bread is done, and cooled, spread the goat cheese on each crouton.
Mix all the ingredients and let stand for an hour (while the bread absorbs the juices). Potion onto a serving dish and decorate with reduced balsamic vinegar.
Pasta 1# high gluten flour (2 T porcini flour) 4 eggs
Sauce: 4 oz butter Truffle oil Sage leaves Reggiano grated
Salad 2 cups arugula ½ c. roasted shitake slices Lemon oil
Make the pasta by placing ingredients in a counter top mixer with a dough hook attachment for 5 -8 minutes-low speed. (hold some of the flour back and add it as necessary). The dough will form into a ball. Remove it and allow it to rest for an hour before working with it again. Roll the dough out into a very thin sheet and fold it in half (to form the top and the bottom of the ravioli). Dust the table with flour and lay down the bottom sheet. Paint it with eggwash. Working quickly (before the egg dries) spoon or pipe out teaspoons sized dollops of the filling, leaving about an inch