Curious to learn some recipe secrets from the 2015 festival chefs? From Paul Qui’s Ktiss to Jenn Louis’ tartares, find out how to cook a few of the dishes prepared at the 2015 fest — straight from the pros!
Ktiss Paste Base
- 10 dried thai chilis
- 1 oz garlic cloves sliced thin
- 5 shallots sliced thin
- 2 oz shrimp paste or salted shrimp
- 4 oz grapeseed oil
- 1 stalk lemongrass thinly sliced
- 2 oz ginger peeled and sliced thin
- 2 oz fish sauce
- 1 t ground coriander
- 1 t ground white pepper
- 1 t ground black pepper
- 2 oz tamarind puree
- 3 oz palm sugar
- 2 lbs pork shoulder
- 1 yellow onion
- 2 carrots
- 10 kaffir lime leaves thinly sliced
- 2 T ginger finely minced
- 2 T lemongrass finely minced
- 2 T cilantro stems finely minced
In a medium sized saucepan over medium heat, sweat the garlic, shallot, lemongrass, and ginger until translucent and tender. Add the coriander, white and black pepper, and thai chilies and toast until very fragrant. Add the shrimp paste, fish sauce, tamarind puree, and palm sugar to the pan. Reduce heat to low and continue cooking while stirring frequently until palm sugar dissolves and most of the liquid has evaporated. It should resemble a very thick paste. Remove from heat and grind into a paste in a food processor or a mortar and pestle. Set aside for later use.
Dice the pork shoulder into medium sized pieces and place in the freezer to firm up (about 30 minutes). Peel and dice the onion and carrots into medium sized pieces and set aside. Using the meat grinder attachment of a stand mixer, grind the carrots and onion on the medium die and set aside.
Next, put the partially frozen pieces of pork shoulder through the meat grinder on the medium die setting and set aside.
In a medium sized rondo or a large sauté pan over medium heat, brown the ground pork in grape seed oil. Season with 1 tbs of salt. Once pork is browned, remove it from the pan and set aside. Add the ground carrot and onion to the pan and cook slowly, stirring frequently until all of the moisture is evaporated and the vegetables are soft and sweet in flavor.
Add the Ktiss paste base from part 1 of the recipe to the pan mix with the cooked carrot and onion. Add the cooked ground pork back to the pan and cook for 5 minutes to combine flavors. In the final step of the process, add the minced kaffir lime leaves, ginger, lemongrass, and cilantro stems. Mix thoroughly and cook for an additional 5 minutes. The consistency of the ktiss should be thick, the flavor should be pungent from the shrimp paste and bright from the fresh aromatics added in the last step. The Ktiss can be served hot or at room temperate. Serve as a dip for raw and pickled vegetables like: cucumber, carrot, summer squash, cabbage, radish, or green beans.
Salmon Tartare & Beef Tartare
Tartare rules of thumb:
- Know who and where you are buying your protein from.
- Choose a lean cut
- Ask for the most flavorful cut
- Make sure to clean the protein of all sinew/silver skin (connective tissue), excess fat or random stuff you don’t want to chew on.
with fennel-cured olives and tangerine
- 6 oz salmon, skinless and boneless
- 2 ½ t olive oil
- 1 ½ t shallot, finely chopped
- 2 t fennel-cured green olives, chopped finely
- 1 t tangerine zest
- 1 ½ t preserved lemon
- 1 t sea salt
- tarragon leaves
- 1 medium-cooked egg yolk
- Toasted baguette
Roughly chop salmon into very small pieces. Make sure to not puree, keeping the integrity of the texture of the chopped salmon. Gently mix salmon with olive oil, shallot, olives, tangerine and preserved lemon. Season to taste with sea salt.
Divide salmon tartare evenly between two plates. Sieve egg on top of salmon, then lightly grate bottarga over tartare. Pick enough chervil and tarragon leaves to attractively garnish the salmon. Serve with toasted baguette.
with urfa pepper and sesame
- 3 oz beef shortrib, ground
- ¼ t trapiani sea salt
- ¼ t Ararat, No. 35
- ¼ t Pierre Poivre No.7
- 2 t olive oil
- ¼ t white sesame seeds, lightly toasted
- ½ t shallot, minced
- 1 egg yolk
- 1 green onion, greens slice thinly and white reserved for another use
- 2 piparra peppers
- toasted baguette
In a small bowl gently mix first 8 ingredients. Do not overmix or meat will become pasty. Mound meat on a plate and make a small indentation in the center of the meat. Place the egg yolk on top of the indentation. Serve with piparra peppers and potato chips.
Tortelli di Ricotta e Spinaci con Miele e Balsamico
Serves 6 to 8
- 8 egg yolks, lightly beaten
- 2 c of “00” flour plus extra for dusting
- Pinch of salt
- 1/3 c water
- 2 c ricotta cheese
- 1 c finely grated Parmigiano-Reggiano cheese, plus additional for serving
- zest of 3 lemons, grated using a microplane
- 2 lbs frozen spinach
- 1 T extra-virgin olive oil
- 1 T finely minced garlic
- Sea salt and freshly ground black pepper to taste
For the Sauce
- 5 T unsalted butter, cut into cubes
- 10 sage leaves
- 3 to 4 T Mieli Thun chestnut honey
- 3 to 4 T San Giacomo traditional aged balsamic vinegar Reggio Emilia (8 years or older)
To make the dough, create a well with the “00” flour and salt on a flat surface. Pour the egg yolks into the center of the well. Using a fork, stir the egg yolks, slowly incorporating the flour into the egg. Add water when needed. Once you are no longer able to use the fork, mix the dough by hand. Knead the dough until all of the flour is incorporated, and until the dough is smooth, for 2 to 3 minutes. Form into a ball, then wrap the dough ball tightly with plastic wrap and set it aside to rest for 20 to 30 minutes. The dough can also be stored in the refrigerator for up to 24 hours.
For the filling, combine the ricotta cheese, Parmigiano Reggiano and lemon zest in a mixing bowl. Squeeze all of the water out of the spinach, then finely chop it and add it to the mixing bowl.
Meanwhile, in a small saute pan, over medium low heat, warm up the olive oil. Lightly saute the garlic until fragrant. Add the garlic to the mixing bowl. Using a rubber spatula, fold the ingredients together until fully incorporated. Lastly, season the mixture with salt and pepper to taste and mix well to combine. Transfer the filling into a piping bag and refrigerate until ready to use.
To make the tortelli, cut the dough into 6 even sections. Using one section at a time, (cover the remaining dough with a damp cloth) flatten the dough into a disc. Using a Kitchen Aid machine with a pasta attachment or a hand crank machine, roll out the pasta dough starting on the widest setting. If the sheet is sticky, dust with additional flour. Lower the setting and repeat until the dough is a thin sheet (you should be able to see your hand through the dough). The pasta sheets should be approximately 6-inches wide and at least 12-inches long. Place the sheets on a lightly floured surface and let rest for 5 minutes.To fill the tortelli, have a spray bottle ready with water. From the pastry bag, squeeze ½-tablespoon dollops of the filling onto the pasta sheet, every 3 inches apart and approximately 3 inches from the bottom edge of the dough. Repeat this until there is no space left on the sheet. Using the spray bottle, gently mist the dough. Fold the bottom edge of the dough over the filling and press it gently onto the top edge. Using a knife or pasta cutter, cut the pasta into rectangles. Continue until there is no more dough or filling left.
Bring a pot of salted water to boil. Add the pasta to the pot and cook until al dente for 3 to 4 minutes.
Meanwhile, heat the butter in a sauté pan over medium heat. Once the butter begins to turn golden-brown, remove it from the heat and add the sage leaves to the pan. Next, with a slotted spoon carefully transfer the tortelli to the sage and butter sauce. Gently toss the pasta with the brown butter and sage to allow the pasta to marry with the sauce for 1 to 2 minutes. Season with a pinch of salt.
To serve, divide the pasta in warm bowls and top with a spoonful of the brown butter and sage leaves. Garnish each with 1 tablespoon grated Parmigiano Reggiano, ½-tablespoon chestnut honey and ½ tablespoon balsamic. Serve and enjoy immediately.
Jamie Bissonette & Ken Oringer
- 1 c Calasparra/Bomba Rice
- 10 threads of saffron
- 3 T smoked paprika oil or extra virgin olive oil
- ½ c red bell pepper, seeded and diced
- 1 c spanish onion, peeled and diced
- 2 garlic cloves, crushed and minced
- 1 c morel mushrooms, washed
- 4.5 c chicken stock (or water)
- 1 t. kosher salt
- ½ c ramps, rough chopped
- 1 c cippolini onion, charred then peeled and chopped
- ½ c sunchokes, cut into bite sized pieces
- ½ c blanched English peas
- ¼ c sliced scallion tops
- 1 lb Franklin BBQ Brisket
- ¼ c extra virgin olive oil
- 1 c mixed pickles (from Franklin BBQ!)
- Add, olive oil, paprika oil, garlic, onion, scallion bottoms, salt & pepper in paella pan and sautee for 4-5 min. Then add sunchokes and morels and cook for 2 minutes.
- Stir the rice and saffron around evenly coating and toast for 4-5 minutes.
- Evenly distribute/flatten out rice in pan and add all stocks and turn the heat up to high.
- Bring to a simmer, and cook, rotating the paella every 2 minutes for about 20 minutes or until the rice is plumping and cooked. Taste, and adjust with salt and pepper.
- Add brisket and peas.
- Keep on high heat, rotating the pan every 2 minutes to create an even crispy bottom called Socarrat adding vegetable stock or water as needed to fully cook the rice.
- Garnish with olive oil, scallion tops and sea salt, and pickles.