Meatballs w/ Mire Poix, Marrow, & Red Wine Jus

Makes 15 meatballs

1.25Lbs Ground beef, organic/grass fed/free range are all good options, high-ish fat content
.25c Leek, brunoise (1/8”x1/8”x1/8”)
.25c Carrot, brunoise

.25c Celery, brunoise
.25c Onion, brunoise
3ea Beef femur bones for marrow (most butchers carry these for stock)
3ea Thyme sprigs
1ea Garlic clove, crushed
.75c Red wine
Salt and black pepper to taste

For The Marrow
*Soak bones in ice water and salt (4T per 1g water) for 4 hours to remove impurities
*Place bones in a simmering pot of water.
*Keep in water just long enough to soften marrow
*Scrape off any impurities and grey matter
*With a butter knife or small spoon, scrape out marrow. Cool in refrigerator and save for later

Meatballs
*Season ground beef and shape into 1”-1.5” balls
*Heat skillet on high, add oil
*When oil begins to smoke add meatballs. Brown. Work in batches if necessary
*In a separate pan while meatballs are cooking, heat marrow with thyme and garlic
*Once meatballs are browned remove from skillet, add vegetables
*Saute until lightly browned, deglaze with wine a few tablespoons at a time
*Plate meatballs, drizzle with melted marrow. Garnish with veg and red wine jus

Butternut Squash Agnolotti w/ Chanterelles and Sabayon

Agnolotti Dough:
8oz AP Flour (1 3/4c)

6ea Large egg yolks
1ea Large egg
1.5T Olive oil
1T Milk

Nobody can explain it like Thomas Keller:
http://www.epicurious.com/recipes/food/views/Pasta-Dough-for-Agnolotti-105858

Butternut Squash Filling:
1ea Med butternut squash (aprox 2lbs)
1ea Large shallot, sliced
2-3C Chicken stock (not broth!)
1-2T Olive oil.5t Cinnamon
.25t Cayenne
1t Honey
Salt to taste

*Peel skin off squash, cut into 1” cubes, as similar size as possible
*Heat oil in a large saucepot, sweat shallots SLOWLY, add a dash of salt to draw out moisture
*Once shallots are translucent, add squash, sweat SLOWLY. Season with salt
*Gradually add chicken stock, .5c at a time, slowly softening squash
*Once squash is completely cooked through, blend with a stick blender. For a very smooth filling pass through sieve
*Add cinnamon, cayenne, and honey. Check seasoning. Chill and add to a pastry bag

Sabayon:
4ea Large egg yolks, room temp
.25c Champagne or white wine, slightly warmed
Dash of lemon
Salt to taste

*Just before service place wine and yolks in a metal bowl
*Hold over heat (The steam from the pot of water for the agnolotti is perfect for this)
*Whisk thoroughly until the mixture becomes frothy, do not let the eggs curdle
*Season

Chanterelle Mushrooms:
1Lb Chanterelles
4ea Thyme sprigs
1ea Garlic clove, slightly crushed
2T Olive oil
Salt & Pepper to taste

*In a LARGE sauté pan, heat oil until oil shimmers
*Add mushrooms, then thyme and garlic
*Toss in pan, remove once slightly browned

Add chives and pomegranate seeds to finish…the pom seeds make all the difference!! And plate it purdy ;)

Vegan Balsamic Brussels with Caramelized Lemon

Vegan Balsamic Brussels with Caramelized Lemon

1Lb Brussels Sprouts, trimmed, halved

.25C Shallots, minced

1-2C Vegetable stock

2T Olive oil

1ea Lemon, halved

1t Maldon salt

Salt, pepper, lemon juice to taste

Balsamic Glaze

.5C Balsamic vinegar

1t Sugar

For the glaze:

*Combine vinegar and sugar, reduce on med-low heat until slightly thick and the reduction can coat the back of a spoon. The glaze will thicken more upon cooling.

For the Brussels:

*Preheat a large sauté pan, add oil and continue to heat on high until glistens on the surface and just begins to smoke.

*Carefully add Brussels, moving pan vigorously to coat with oil.

*Continue to sauté, add a light sprinkling of salt to help extract moisture. Deglaze pan with a generous squeeze of lemon.

*Once a deep golden color is obtained, turn down heat. When the pan becomes dry, add a small amount of veg stock to help pan steam the Brussels.

*Add the shallots, sweat with the Brussels.

*Season with salt and pepper, check tenderness

*Just before you reach doneness drizzle balsamic glaze over the Brussels, toss.

*Remove the Brussels from the pan, turn heat to med-high, place lemon halves face down, moving occasionally to prevent sticking.

*Garnish Brussels with lemons, finish with maldon salt 

~Tip for success: Choose Brussels that are similar in size in order to ensure even cooking

Food Porn

Here is my seasonal nectarine tart with a golden plumb glaze and candied plumb peel

A Saint Helena sunset

Vegan Balsamic Brussels with Caramelized Lemon