Ants in the Chefwork Pants, A Worthy Meal, Decadent Mousse

“It is not enough to be busy; so are the ants. The question is: What are we busy about?”
― Henry David Thoreau

January 19^th 2012

I just returned from a rather impromptu meeting with a very successful and established company based out of Orange County.  My spirits are high to say the least.  As an entrepreneur of the last 10 years I should establish that I sought out the intriguing path of ownership merely because it had become obvious that my talents, ambition and work drive would only continue to have been exploited should I have stayed on as an employee at any given enterprise.  I always treated any business as if it were my own and subsequently not enough of those business owners took the extra steps needed to show such appreciation for my efforts be that in the form of compensation, gratitude or generosity.  For the first time in years, I now consider the possibility of going to work for another institution.  Why you might ask?  Well let me tell you . . . 

These two gentlemen clearly needed no pushing or prodding in understanding my worth.  Their diversified food service company they have built is well structured and delivers a product above all competitors not to mention that they are family owned and operated.  All of these qualities I hold dear to my heart and for the moment . . . there is a possibility that patiently awaiting the right opportunity was the right thing to do!  Imagine that!  After unfolding my desires to the Universe, evaluating countless possibilities, turning down numerous partnerships . . that the right thing would finally present intself?  There are no guarantees in life, but I remain optimistic that indeed this might be the next path for Chef Scotty.

What would this mean?  The cookbooks would still roll-out, this personal journal would persist no less than a gnat at a summer’s picnic and yes, I’ll still be making that forever elusive entrance on Food Network but what it truly means – I would have a solid purpose again, something to sink my teeth into and generate fruitful results!  The last few weeks have been all too inhibitive, wandering is not natural to my stature, I must do more than regain my footing . . . I’m ready to sprint like a cheetah in the open Sahara and ain’t no gazelle gonna escape me!

So with a touch of positivity, I should offer up some serious culinary tribute today.  How’s about a passionate Italian meal of both the savory sort & sweet temptation?  Make sure you take the time to shop properly, nurture each ingredient into passive collaboration and evoke senses that endeavor to flourish beyond the known palette of persuasion - I will surely follow suit!

With Culinary Blessings,

                      Chef Scotty

A Tuscan Tribute Dinner

This Italian stallion meal involves more than just reading a recipe – shopping at an italian market will inspire you as well as save you loads of cooking time!  Prepare everything the day before, be organized, have a bit of trust in yourself, utilizing all of your senses . . . and you’ll surely craft a night to remember

Your Basic Italian Shopping Ingredients:

Extra Virgin Olive Oil (truffle oil please!)

5 Fresh Pasta Sheets (goggle your local pasta maker)

Wild Rocket (organic arugula)

Porcini Mushroom

Mascarpone

Balsamic Vinegar

Italian Nosh Foods: Grapes, Proscuitto & Melon, House dried Tomatoes, Oil Cured Olives, Fresh Basil, Cheeses, Fresh Ciabatta Bread, Anti-pasti, Artichoke Hearts . . . don’t forget the Vino!

For the Ricotta Filling

Makes more than one dinner’s worth (individual freeze pasta pillows then place in freezer bag – these are great for dinner parties)

1 Tub Whole Ricotta, drained & pressed

4 Cups Shredded Provolone

¼ C Garlic, minced

¼ C Tarragon, chopped

½ C Basil, chopped

3 Tbsp. Cracked Black Pepper

1/8 Cup Lemon Juice

¼ Kosher Salt (or to taste)

1 tsp Cayenne

4 Eggs

Directions: To make filling – press ricotta 1 day prior by wrapping in cheese cloth or lining any linen towel in a colander (this will extract the unwanted extra water).  In a separate bowl, beat 3 eggs and then add the ricotta and remaining ingredients.

Assembly: Now for the pillows (google: ravioli making to get an idea1), In a bowl make an “egg wash” (beat up that final egg & add 1/3 cup of water to it). Brush every pasta sheet with eggwhite wash, cut rectangle into 8 squares and spoon 3-4 tablespoons of filling inside.  Then fold top half down, bottom half up and both sides in – pinching to ensure they stay boding the two blissfully – this is a rustic ravioli so don’t worry too much about the form.  Layer with semolina & parchment to separate (freezing the surplus for later dinner parties or romantic escapades of the dining table)

For cooking: throw some salt in to roaring pot of hot water, fresh pasta only takes about two minutes and 3 pieces per person is more than sufficient (cook a few extras in case you break one!).  Being careful to remove from the water, place on a plate and coat with olive oil, wrap in plastic if you need it to hold for 5-10 minutes.  for your lover 

Porcini Browned Butter Sauce

2 Cups Porcini Mushrooms – (or substitute any forest mushrooms)

2 Tbsp Garlic – minced

2 Tbsp Fennel Seed – toasted

4 lbs Butter

3 Tbsp Lemon Juice

¼ C of freshly chopped basil & tarragon

Salt & Pepper to taste

Directions: Oil pan and sauté garlic with fennel seed, add mushrooms and cook off remaining shroom juice.  Add Butter and simmer for 30 minutes or until milk solids are browned.  Add lemon juice, fresh herbs and finish with salt and pepper

Plating:  Now remember this is suppose to be relaxing so enjoy your nosh plate over some vino & make your call whether to separate the salad course or combine the two (my recommendation as follows) Toss 2 Pasta Pillows in ½ cup of sauce with a promising handful of wild rocket arugula, sun dried tomato’s, artichoke hearts, oil cured olive – rustic loving!  (if you’re other half has an appetite/cheese bread isn’t a bad idea nor are additional pillows)

Dark Chocolate Mousse with Drunken Bing Cherry

• 12 ounces bittersweet (not unsweetened) or semi-sweet chocolate, finely chopped
• 2 1/3 cups chilled whipping cream
• 1/3 cup water
• 1/4 cup dark corn syrup
• 5 tablespoons Frangelico
• 1 tablespoon Vanilla Extract
• 1 8-ounce container mascarpone cheese (about 1 cup)
• 1 package of frozen bing cherry

Preparation

Stir chocolate, 1/3 cup cream, 1/3 cup water and corn syrup in heavy medium sauce-pan over medium-low heat until chocolate melts and mixture is smooth. Let cool until just lukewarm, stirring occasionally, about 20 minutes. Whisk in frangelico & vanilla, then mascarpone. Beat 1 cup cream in medium bowl until stiff peaks form. Fold cream into chocolate mixture in 2 additions.

Drain bing cherries in colander then place in greased muffin tins, glass 8 ounce cups, martini glasses . . or any vessel that can be inverted. Spoon mousse atop the cherries, dividing equally. Cover and refrigerate at least 4 hours. (Can be made 1 day ahead; keep chilled.)

Beat remaining 1 cup of cream in medium bowl until firm peaks form. Spoon or pipe cream decoratively atop each mousse. Garnish each mousse with toasted almonds, fresh cherries & basil sprig.