How To Prepare a Meal By( 3 James Beard Award Winning (JBF) Chefs)
2009-1010 Former CBS Anchor Harry Smith cooks with a few of the best! Chefs who have won the James Beard Award.
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Secrets of Bluegrass Chefs: Brasserie Provence - Vincenzo's - Distilled
Behind the scenes at Kentucky's top French, Italian and Kentucky style cuisines.
Beetroot Salad with Goats Cheese Tortellini in the Capital Region, USA
Keswick Hall, a member of the Orient-Express collection, is an impressive, mansion style, golf and spa resort near Charlottesville, Virginia, and close to Thomas Jefferson's Monticello. The hotel has a variety of friendly restaurants and also provides cookery courses and special wine tours of surrounding vineyards for customers throughout the year. In this video Dean Morpin, Keswick Hall's Executive Chef, shows how to make roasted baby beet salad with horseradish crème fraiche and goat cheese tortellinis.
Serves 4
Ingredients:
2 bunches baby beets, roasted and peeled
2 oranges, peeled and segmented
Aged balsamic vinegar
Lemon vinaigrette:
¼ cup fresh squeezed lemon juice
¾ cups great quality extra virgin olive oil
Pinch of salt
Wisk all ingredients together and reserve.
For the horseradish crème fraiche:
½ cup crème friache
¼ cup prepared horseradish, squeezed of juice
Squeeze of fresh lemon juice
Pinch of salt and pepper
Mix all ingredients and chill until use.
For the goat cheese tortellinis:
12 each three inch diameter round fresh pasta sheets
1 cup fresh goat cheese
1 egg, whipped with a pastry brush
To assemble:
Lay out the pasta rounds on a lightly floured surface,
Lightly brush the rounds with the egg wash and place a mound of goat cheese onto each.
Fold the rounds over and pinch them sealed, then form into a tortellini shape.
Place into the fridge until use.
To cook:
Bring a pot of water to a gentle simmer.
Place the tortellinis in and cook for 2-3 minutes.
Toss the tortellinis in a bit of melted butter and reserve warm.
To assemble the salad:
Place a dollop of horseradish crème fraiche onto each plate.
Place the roasted beets into a mixing bowl, season with a pinch of salt and pepper and dress lightly with the lemon vinaigrette.
Place the beets on top of the crème fraiche, then arrange the orange segments.
Place the warm tortellinis around the beets and drizzle a bit of aged balsamic around.
Serve at once, and enjoy!
Warm Beet Salad with Homemade Ricotta
RECIPE BELOW: This warm beet salad and the creamy ricotta are so delicious together! I hope you give this one a try. Making your own ricotta is so worth it and so easy. Please help my channel grow by sharing. #amandadoesfood #homemade #beetsalad
Warm Beet Salad and Homemade Ricotta
Serves 4
For the Warm Beet Salad:
4 large beets, any variety you like, scrubbed, roots and stems removed
about 4 cups arugula
1/4 cup walnuts, roasted and chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon fresh chives, chopped
kosher salt
freshly cracked black pepper
For the Orange Vinaigrette:
juice from 1/2 orange
zest from 1 orange
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
kosher salt
freshly cracked black pepper
For the Homemade Ricotta
2 cups heavy whipping cream
4 cups whole milk
3 tablespoons white wine vinegar or lemon juice
1 teaspoon kosher salt
Preheat the oven to 425 degrees.
Wrap your beets in a pouch made with aluminum foil and place on a sheet pan. Roast in the oven until fork tender, about 30 minutes. Set aside.
While your beets are roasting, make your ricotta. Dampen a cheese cloth and wring it dry. Fold it in half and lay it over a fine mesh strainer fixed over a large bowl. In a large dutch oven or deep pot, bring the cream, milk and salt to a full rolling boil, stirring once in a while. Once boiling, add the vinegar and let stand 2 minutes while it curdles. Pour the mixture into the bowl through the cheesecloth lined fine mesh strainer. Let the ricotta drain for about 15 minutes, longer if you prefer a more firm ricotta. Every few minutes, drain the cloudy liquid (the whey) in the sink.
When the beets are fork tender, wrap the beets in a dark (the beets may stain!) kitchen towel and let them cool off enough to handle. Using the kitchen towel, push the skins off of each beet. Slice each beet into four wedges.
To make your vinaigrette, whisk the orange juice, zest and vinegar. Slowly whisk in the olive oil and season with salt and pepper.
Place a mound of ricotta on one side or in the middle of a large dish. Dress the beets, arugula, tarragon and chives with the vinaigrette and arrange around the ricotta. Top with the walnuts. Garnish with a little drizzle of extra virgin olive oil over the ricotta, more chopped tarragon and orange zest.
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Ribollita Recipe - Ricetta Ribollita
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INGREDIENTS
300 g stale Tuscan bread
400g dried white beans
A cabbage
A cabbage
3 bunches of beets
2 potatoes
2 stalks of celery
2 onions
A few tablespoons of tomato paste
Olive oil
Salt and pepper
PREPARATION
Boil the beans into two liters of cold water. Meanwhile in another pan fry, with 8 tablespoons of olive oil, chopped onions. When the onion wilts, dice the carrots, potatoes, trimm cabbage, beets and add them to the pot with the broth. Adjust seasoning to taste and cook for a few minutes. Meanwhile, blend the 3 quarters of the beans with a hand mixer until smooth and add the puree.
Allow to cook for a long time, until all the vegetables are well cooked, about 2 hours. At this point add the bread in pieces and the remaining beans. Cook for another 10 minutes, when the bread is softened, turn off and let cool, better overnight.
In a pan put oil, when it is hot add a little of soup, add also tomato paste and make them coagulate. Serve hot or warm
INGREDIENTI
300 g Pane toscano raffermo
400g fagioli bianchi secchi
Un cavolo nero
Un cavolo verza
3 mazzetti di bietole
2 patate
2 gambi di sedano
2 cipolle
Qualche cucchiaio di conserva di pomodoro
Olio d'oliva
Sale e pepe
PREPARAZIONE
Lessare i fagioli in due litri di acqua fredda. Nel frattempo rosolare in un'altra pentola, con 8 cucchiai di olio, le cipolle tritate. Quando la cipolla appassisce, tagliare le carote, le patate, la verza, il cavolo nero, le bietole ed aggiungerli nella pentola insieme al brodo. Aggiustare di sale e pepe e far cuocere per alcuni minuti. Intanto passate i tre quarti dei fagioli ed aggiungere nella pentola la purea.
Lasciare cuocere a lungo, fino a quando non saranno ben cotte, a questo punto aggiungere il pane tagliato a pezzi ed i fagioli interi. Cuocere per altri 10 minuti, quando il pane si sarà ben ammorbidito, spegnere e lasciare intiepidire, meglio se tutta la notte.
In una padella mettere dell'olio, quando è caldo aggiungere un po' di zuppa, aggiungere un po' di conserva di pomodoro e far rapprendere. Servire calda o tiepida.
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