Gourmands Review

 

Spinosi Egg Pasta

Published on September 13, 2012 in Reviews. 0 Comments Tags: , , , , .

Campofilone, a synonym for “macaroncini” (threads as fine as the golden hair of the cherubim), has an extraordinary history, thanks to the Spinosi family. Spinosi, a genuine craftsmen, on his frequent trips to Rome, took his macaroncini as gifts for his friends. The pasta is still made today as it was years ago, using bronze drawing plates and iron rollers. For the dough rigorously selected fine durum wheat flours are used, and only whole fresh eggs that are broken by hand. The pasta obtained is rough and porous, and after being cut it is combed by women on the back of a knife, gently laid onto white paper, and then placed on wooden frames (this process is still carried out manually). It is left to dry slowly and gradually at a low temperature allowing for the pasta to maintain unaltered. The taste of wheat and the fragrance of the eggs, remaining firm to perfection when cooked. This pasta will take center stage and requires little dressing. A little salt, butter, and truffle would be perfect. Toss into boiling water for roughly 2 minutes to cook.

What is Chinotto?

Published on September 13, 2012 in San Diego. 0 Comments Tags: , , , , .

“What is chinotto?”
Chinotto is a small and slightly bitter orange like fruit. Chinotto soda is a staple of everyday Italian life. It has the color and consistency of a nice cola but it is a touch bitter, not as sweet and a bit herbal in its scent. It’s our current addiction here at the market, so come in and get acquainted with this surprising soda.

Merula Extra Virgin Olive Oil by Marques de Valdueza

Published on September 13, 2012 in San Diego. 0 Comments Tags: , , , , .

This complex and fruity olive oil has a beautiful green color and fresh taste that compliment a buttery texture and finish. Versatile enough to dress a salad, replace butter with veggies or to cook with, especially as the backbone of a sauce. Simply replacing your current olive oil with this award winning extra virgin olive oil will add a depth of flavor that is impossible to replace.

Summer is almost here!

Published on May 26, 2012 in Reviews. 0 Comments

Roasted Tomato Tortellini Freddi
cherry wood smoked baby tomatoes, heirloom tomato, tomato water, basil flowers

Beer & Pretzel Spaghetti

Published on May 9, 2012 in Recipes, Reviews and San Diego. 0 Comments Tags: , , , , , .

I love this new flavor profile with the beer and pretzel spaghetti.  If you remember the first one I did (here) it was a more traditional flavor pairing with spicy mustard and beer braised bratwurst.  I found this combination to work even better.  I really love this flavored pasta and look forward to hearing what others think of it once Ariccia opens it’s doors next month. Stay tuned.

Beer & Pretzel Spaghetti
Chile Glazed Shrimp, Sriracha Cream, Mint

Sous Vide Scrambled Eggs

Published on April 30, 2012 in How to's, Recipes and San Diego. 4 Comments Tags: , , , , , .

Those of you who have never had the privilege of eating perfectly cooked scrambled eggs, may just over look this post because you don’t know what you are missing. Lots of people associate scrambled eggs with being over cooked with the texture of rubber, but for those who have had them cooked properly know how amazing they can be.  A few years ago I dined at Joel Robuchon @ the Mansions and one of the 16 courses we had was asparagus 3 ways.  This was one of the moments where you’re like holy shit what kind of scrambled eggs have I been eating over the past years.  I had this dish almost 3 years ago and I still remember it to this day. To achieve a professional-standard creamy scrambled eggs you have to cook them in a bain-marie, involving nearly half an hour of vigilant stirring.  Very time consuming.  By contrast cooking them to the same level of quality by sous vide simply requires a gentle cooking on a low heat and an occasional massaging of the bag with your hands to scramble the eggs. Just another reason why sous vide cooking needs and should be adopted by home cooks.

Recipe (adapted from Heston Blumenthal)

Serves 2

6 Large Eggs

25g Whole Milk

20g Heavy Cream

pinch of salt

20g Unsalted butter, melted

20g Brown Butter

1oz Caviar (optional)

Preparation:

Pre-Heat the water-bath to 75c

In a bowl, blend the eggs, milk, cream and salt with a hand blender or a whisk, then stir in the melted butter.

Divide the egg mixture in half and pour into two sous-vide bags. Seal under full pressure. For those that do not have a chamber vacuum (I don’t) you can use your regular food sealer. Pulse it to remove as much air as possible without sucking the liquid into the machine and seal.

Place the bags in the water bath and allow to cook for 15 minutes, massaging the eggs every 3-5 minutes. Mine took about 20 minutes but I think it was due to still having air in the bag. They are done when you can see the eggs starting to slightly come together.

To serve, remove the scrambled eggs from the bags and top with caviar and a drizzle of brown butter. Enjoy the best scrambled eggs you will ever have.

 

Smoked Paprika & Chile Arbol Bigoli

Published on April 23, 2012 in Reviews. 2 Comments

Here is my pasta extruder in action. This machine will produce 35lbs in one hour.

Bigoli drying under the fan.

The finished dish was my take on a summer BBQ

Smoked Paprika & Chile Arbol Bigoli
applewood smoked pork shoulder, BBQ jus, cornbread crumble

 

Joel Robuchon Book Signing & Dinner at the Mansions

Published on April 16, 2012 in Reviews. 0 Comments Tags: , , , .

On Saturday Stephanie and I had the pleasure of attending a private book signing for Mr. Robuchons latest book ‘Best of Robuchon’.  The book signing was held in the SkyLofts at MGM Grand.  A great a event with champagne, wine, and small bites of some of Mr. Robuchons signature dishes.  After the signing we were invited to dine at Joel Robuchon @ the Mansions.  This is going to be our last trip to Las Vegas for awhile as we are going to be working 24/7 getting Ariccia open and running smoothly.  What better way to celebrate then 16 courses at JR!

Bread Cart

French Butter & Spanish Olive Oil

I could eat this morning, noon, and night. Nothing better than amazing bread, butter, and olive oil.

L’Asperge Blanche
Une panna cotta recouverte d’une symphonie de gaspacho aux couleurs de sabon
white asparagus panna cotta with seasonal gazpacho

Le Foie Gras
Duo mele d’artichaut violet en salade aux copeaux de parmigiano reggiano
Foie gras and violet artichoke salad with parmesan shavings

Le Caviar
Des fines graines de couscous iode, un veloute de mais glace tremblotant aux croutons dores, tartare de saumon aux jeunes pousses de shiso
Maki of thin couscous, chilled corn veloute with croutons, salmon tartar with shiso sprouts

La Grenouille
La cuisse en fritot a la puree aillee et au coulis de persil
Crispy frog leg, garlic and parsley coulis

Le Saint-Jacques
La noix poelee etuvee de jeunes poireaux et jus au curry vert
Seared scallop with young leek in green curry

Les Crustaces
La langoustine truffee et cuite en ravioli, medaillon de langouste grille et sabayon virtuel aux aromates, l’oursin en <<chaud-froid>> anise aux sucs d’agrumes
Truffled langoustine ravioli, grilled spiny lobster in herb sabayon “chaud-froid” of sea urchin of fennel potato puree with anise citrus

Les Petit Pois
En symphonie soyeuse au foie gras a l’huile d’argan
Delicate green pea cream with foie gras and argan oil

Le Bar
Aux jeunes premices dans un jus de barigoule
Sea bass and spring vegetables cooked in cocotte, barigoule jus

Le Boeuf
La noix d’entrecote emincee aux condiments et petites coeurs de palmiers
Beef rib eye with condiment and baby palm hearts

Le Soja
Les pousses cuites comme un risotto aux zestes de citron vert et ciboulette
Risotto of soybean sprouts, lime and chives

Wines for the night.

La Fraise
Creme <<Madame>>a la chartreuse verte rafraichie d’un sorbet aux herbs
Green chartreuse <<eggnog>> layered with strawberries, fresh herb sorbet

Tea Service Cart

La Noisette
Glacee et chocolatee, parfait <<Arabica>> sur un bricelet au beurre noisette
Coffee parfait wrapped in a caramel-cookie crunch, hazelnut foam and chocolate ice cream

Le Moka- Le The
Escortes de mignardises

Yes we got one of each.

 

Coconut Spaghetti

Published on March 30, 2012 in Links and San Diego. 1 Comment Tags: , , , .

Coconut Spaghetti
Coconut Cream Sauce, Fried Shrimp & Shell, Green Onion

Dark Cherry Spaghetti

Published on March 17, 2012 in Reviews. 1 Comment Tags: , , , , .

Here is a new dish that I came up with today.  I had been watching the video from Del Posto Restaurant in NYC for their dish Bigoli con L’Anatra & Goose Liver.  Check out the video here: http://www.youtube.com/watch?v=McoBfXD3axQ I was hoping to have my bigoli die in time for this pasta but the damn thing is still on back order. The cherry spaghetti itself was good but it still needs some work. I was hoping for a stronger flavor and for it to be a dark red color but it wasn’t quite what I wanted it.  I have an idea on how to get the results I want so round 2 will be happening soon.  However, I felt the dish as a whole was very flavorful and balanced.

Dark Cherry Spaghetti
Duck Ragu, Duck Skin, Foie Gras