Tag: technique

Lemon Berry Tartlets – Puff and Stuff

About 30 years ago, I made puff pastry from scratch in
culinary school. It came out really, really well, and I haven’t made it since.
Why? Because frozen puff pastry is so readily available, so consistently
perfect, and so easy to work with, that the thought of going through all the
time and trouble to make my own seems kind of crazy.

Of course, that’s a poor attitude for a cook, and one I’ve
been fighting against all these years as I convince people that making your own
bread, dressings, cheese, crème fraiche, etc. is a worthwhile pursuit. So,
eventually I will show you how to make puff pastry, and hopefully somehow
reconcile this obvious hypocrisy, but for now, we defrost.

By the way, I realize that berry season is probably over
where you live, but fresh California blackberries were still around a few weeks
ago when I filmed this video, and so I’m posting it anyway, seasonality be
damned. This is really about the technique for making little puff pastry tart
shells anyway, and I’m very confident you’ll figure out how to fill them.

Speaking of which, don’t limit your brainstorming to sweet
treats. These lovely little cups make for a stellar base for all kinds of
savory bites. I’ve filled these with sautéed mushrooms, chicken salads, and
smoked salmon, just to name a few. Regardless of what you fill them with, they
will be very well received. I hope you give these a try soon. Enjoy!

Ingredients for 12 tartlets:

1 sheet frozen puff pastry, partially thawed (you should get
12 tartlets if you use a 2-inch cutter like I did)

1 beaten egg

1/3 cup lemon curd, vanilla custard, chocolate mousse,
whipped cream, or other appropriate filling

12 fresh blackberries

powdered sugar, as needed

*Bake puff pastry at 400 degrees F. for 13-15 minutes, allow
to fully cool before filling.

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How to Butterfly, Stuff, Roll, and Tie a Pork Roast Like a Celebrity Butcher

Like almost all the videos I do, this tutorial for how to
butterfly, stuff, roll, tie, and roast a pork loin was inspired by a viewer’s
request. However, this was NOT your typical food wish, as it came via Chris
LaFrieda, from the celebrated Pat LaFrieda Meat Purveyors!

That’s right. America’s most famous butchers are fans of the
channel, and asked me if I wanted to do a video with some of their fabulous
meat. After carefully considering the offer for two or three seconds, I agreed,
and we decided to show their technique for a rolled, stuffed, caul-fat-wrapped
pork loin.

Not only do the LaFrieda’s star in their own TV show, “Meat Men,” but their client list is a who’s who of the country’s
top chefs. Their custom burger mixes are legendary, with the most famous being
the Minetta Tavern’s “Black Label Burger.” Basically, if you’ve not heard of
Pat LaFrieda Meats, you need to turn in your foodie card right now.

I tried my best to adapt their technique for the home
kitchen, and as you’ll see, there really isn’t anything that even an average
home cook couldn’t accomplish. For example, the butterflying may not look very
elegant with all those slash marks, but in the end it will look amazing, and is
a bit easier than the pro method.

As far as the caul fat wrap goes, you’ll need to go past the
supermarket meat case, and talk to a real butcher. Anyone that can get you a
large pork loin roast, like the one we used here, will be able to get you a
half-pound of caul fat. It really is one of the keys to this procedure.

Pork loin is so lean, and by covering it in a thin layer of
caul fat, you’re adding lots of moisture, as well as another layer of flavor. I
highly suggest you find some, and if you don’t use it all for your roast, it
makes a perfect casing for some sausage patties.

Anyway, a very special thank you to Chris LaFrieda, and the
rest of the LaFrieda family for the opportunity to share this great technique.
I hope you enjoy the video, and it gives you the confidence to try this
exciting technique soon. Enjoy!

Ingredients:
5-6 pound boneless pork loin roast, butterflied as shown

salt and pepper to taste (be generous, that’s a lot of meat)

3 cups any prepared bread stuffing recipe (ones with herbs
and dried fruit will be particularly delicious)

caul fat, as needed

1 sliced onion for the roasting pan

Roast at 450 degrees F. for 15 minutes to sear.

Reduce heat to 325 degrees F. for about 1 1/2 hour OR until
an internal temperature of 140 degrees F.

Pan Sauce Note: Once you remove the roast, you can add a
splash of water to the pan, along with a tablespoon of balsamic vinegar if desired. Place over high heat and bring to a boil, scrapping the goodness
from the bottom with a wooden spoon. Season to taste, and spoon over sliced
meat.

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Gorgonzola Cream Sauce – Now with Cream!

Since we’re heading into rich and creamy sauce season, I
thought I’d use a nice hunk of Gorgonzola as an excuse to post a tutorial for a
classic “cream sauce.”

Unlike what’s passed off as the real stuff at casual
dining chains, a true cream sauce contains nothing but heavy cream, and is on
another level when it comes to taste and texture. A regular diet of cream sauce isn’t recommended, but once in
a while, it’s nice to take a break from the old 2%, and the technique is dead simple.
Simmer cream in a saucepan until it reduces and thickens slightly, flavor it
however, and toss in some hot (hopefully stuffed) pasta. Done and done.

I went with a fairly mild, crumbly Gorgonzola this time, but
no matter which you choose, be careful not to “cook” the cheese. You just want
to stir it in on low, until it’s almost gone, and then turn off the heat.
Otherwise the cheese will “break,” and you’ll have a greasy mess.

Since my mini-ravioli delivery system featured a squash
filling, I decided to finish with diced apples and toasted walnuts. It was
perfect with the rich sauce, and I recommend it if you’re using a similar
pasta. Since the sauce itself is so easy, as in one ingredient easy, you can
spend all that extra brainpower thinking of things you can add to it. I hope
you give this great sauce technique a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 cup heavy whipping cream (36% fat)

salt and pepper to taste

cayenne to taste

3 ounces Gorgonzola cheese, crumbled

2 tbsp chopped Italian parsley

finely grated Parmigiano-Reggiano, optional

6 ounces dry mini-ravioli (double to 12-oz if using fresh
ravioli or tortellini)

1/2 apple, diced

1/4 cup chopped toasted walnuts