~pasta dough recipe~

~pasta dough recipe~

1 3/4 cup flour 8oz.

6 large egg yolks

1 large egg

1 1/2 tsp. olive oil
1 tbls. whole milk

flour circle

other ingredients in middle

finger mix and finish working by hand

cover and let rest

~pickled radishes recipe~

~pickled radishes recipe~

radishes cleaned

1 quart champagne vinegar

1 cup sugar

1/4 cup pickling spice

2 cloves garlic

2 tablespoon dried fennel

heat all ingredients except radishes to a boil then reduce to simmer for 5 min.

pour liquid over radishes and let steep for 24 hrs.

serve

~thirsty dog barktoberfest akron ohio~

~thirsty dog barktoberfest akron ohio~

~2006 Ridge Zinfandel Paso Robles~

2006 Ridge Zinfandel Paso Robles

~Harpoon Cider~

Harpoon Cider

~Gonzo Imperial Porter. Flying Dog Ales Beer~

~Gonzo Imperial Porter. Flying Dog Ales Beer~

~gougere recipe~

~gougere recipe (gruyere cheese puffs)~

16 fl oz milk
16 fl oz water
1 # butter
1 1/2 tsp sugar
1 1/2 tsp salt
1# 8 oz bread flour
2# 4 oz eggs

1/4 tsp cayenne
1# grated gruyere

bring milk, water, butter, sugar, and salt to boil over med. heat stirring constantly
remove from heat and add flour all at once and stir till combined
return pan to heat and stir constantly till mixture pulls away from the sides of the pan
about 3 minutes
transfer mixture to mixer and beat on medium with paddle attachment
add eggs two at a time beating each time till smooth
mix in 1/4 tsp cayenne and 1# grated gruyere cheese to dough and mix for one minute
pate a choux is ready to be piped and baked at 350 degrees till dried out

~pate a choux recipe~

~pate a choux recipe~

16 fl oz milk
16 fl oz water
1 # butter
1 1/2 tsp sugar
1 1/2 tsp salt
1# 8 oz bread flour
2# 4 oz eggs

bring milk, water, butter, sugar, and salt to boil over med. heat stirring constantly
remove from heat and add flour all at once and stir till combined
return pan to heat and stir constantly till mixture pulls away from the sides of the pan
about 3 minutes
transfer mixture to mixer and beat on medium with paddle attachment
add eggs two at a time beating each time till smooth
pate a choux is ready to be piped and baked at 350 degrees till dried out

~new fall menu ideas~

*pan roasted sea scallops
yellow hominy, hen of the woods and arugula
lime pepper butter

* buttery thyme sous vide lamb loin
red pepper polenta & succotash

*broke arrow ranch venison stew
poached baby ground apple and dandelions

*calvados sous vide pork chop
prosciutto and fennel gratin, quince and apple chutney
pork jus

*braised briarwood farms rabbit
bitter chocolate gnocchi, blood orange & mache salad
huckleberry gastrique

*truffle seared veal sweetbreads
sweet corn &wild mushroom ragu, watercress
applewood bacon sherry pan gravy & corn dust

*roasted duck breast
fall squash risotto, boursin spinach
blackberry jus lie

*cioppino

*lobster risotto
baby zucchini, fresh ear corn, chanterelles

*chicken vineyard
organic chicken breast, grapes & grape jus
brie en croute and brown sugar walnuts

*vera cruz style red snapper
poblano fingerling hash

*pistachio tapioca creme brulee
raspberry mint crush

~lemon curd recipe 2~

~lemon curd recipe 2~

3 large whole eggs
1/3 cup lemon juice
lemon zest
3/4 cup sugar
4 tablespoons butter

mix lemon juice, lemon zest and sugar
add eggs and whisk is sauce pan over heat till thick
remove from heat and whisk in butter
push though chinois and place plastic wrap on top loosely to prevent skin.
refrigerate for service or use.