Category Archives: Pasta

Cucina Fresca: Seattle, WA

Posted on by
1

If you live in Washington, Oregon, Northern California, Idaho, Colorado, Kansas, Nevada, and New Mexico then you have probably seen/tasted/purchased Cucina Fresca products.  Even if you haven’t purchased the sauces or pastas yourself then the restaurant you had pasta at a week or so ago most likely buys from Cucina Fresca, they service over 600 restaurants so the chances are pretty good that you have had Cucina Fresca pasta.

I had the pleasure of meeting Chef Glaberson during a volunteer event in West Seattle (click). I had a great talk with him and he has taught me a lot of things with only a few words. He told me some great stuff today that I’ll just keep to myself but just know that things like that keep me going. Chef Glaberson is what I strive to be like as a professional Chef, one day!

After our first meeting he said to call let him know if I ever wanted to visit his facility where are the pasta magic happens. I wanted to say yes right there but I try to contain my excitement sometimes…..no, that’s a lie.  I said, “that would be f’ing awesome….I can’t wait!!!!”

I made a trip to Seattle this morning and visited the facility.

(video)

They make small-batch sauces and pastas.  In factory standards they do almost everything by hand. Chef said that they spend a lot of money on quality ingredients and making sure each strand of pasta looks perfect so why let some machine destroy his work of art.

Each one of the sauces is made in a large stock pot but not too big or else a lot of the flavors would be lost. Small batch….. I have a feeling that even if Cucina Fresca tripled their output the same stock pots would be used….there would just be more of them with the same attention to detail being passed to each one.

One of the many things I like about Chef Glaberson is that he is not afraid to spend money to find the right products, technology or people to make his product better. He showed me a few of his toys that will make his pasta processing a little smoother while keeping the same handmade quality to each little ounce of pasta that goes in and out the door.

The new spiral conveyor used to cool down ravioli

The $70,000 packaging machine that uses forced nitrogen to shock the pasta and preserve it’s flavor and taste.  No preservatives in this pasta…..his process is expensive but it gives you a better pasta.

The small-style production continues with using seasonal ingredients and small batch roasting. A little butternut squash coming out of the oven almost ready to go into some ravioli.

I like Chef Glaberson’s style and I could see myself doing something like this years in the future.  Chef told me, “it took me 28 years to become an overnight celebrity”.  I laughed and immediately understood what he was talking about. It’s going to take time, patience, great ingredients, and a lot of energy to pull all of this off.  Chef Glaberson did so can I.

Thank you Chef.

Cucina Fresca (click)

Orzo and Cheese

Posted on by
6

IMG_4115

Oh yeahhhhhhhhhhhhh.  I had some cheese in my fridge that I wanted to make into something awesome so I chose this. We made a bechamel mac and cheese in class but I didn’t want to use macaroni in this because the last thing I want is anyone thinking this is the average mac and cheese…..so I used orzo instead of the traditional elbow macaroni and used real cheddar cheese…not that yellow processed garbage.  I know I sound really snobby right now but I don’t care….I’m tired and Mindy is sick so I can sound however I want to right now :)

Ingredients:

  • Bechamel (click)
  • 2 cups orzo, cooked
  • 1 cup grated Beecher’s Flagship Cheddar Cheese
  • 1 cup grated Fontina De Aosta Cheese
  • Panko Bread Crumbs folded with butter and tarragon
  • Parsley, minced
  • Salt and pepper, tt

Procedure:

  1. Make the bechamel
  2. Fold in the cheese and orzo
  3. Place bread crumbs on top
  4. Place under broiler until golden brown
  5. Serve it!

Eric

Pan-Seared Marlin with a Shrimp Fettucine

Posted on by
4

IMG_3727

I’m starting to understand the whole keep it simple approach to cooking. Working with really expensive fish will cause you to keep it simple because you don’t want to F*#K it up. A little parsley infused salt (sounds so cool), and freshly ground black pepper is all you need in order to highlight a really nice slice o’ fish.

The fish came from part of my 24, 24, 24 event but I didn’t feel that it really went with anything. I bought it at the store because they had just received it so I was excited along with the fish purveyor so I said, “yes please”.

IMG_3721

That’s roughly two pounds that I ended up breaking down into individual steaks. Earlier that day I had clarified a bunch of butter for the turkey tenderloin so I thought clarified butter was a nice selection of oil in order to pan-sear this lovely piece of fish.  The salt and pepper rub went on then sear for a minute or two on each side then into the oven to cook the rest of the way. If it would have been a little more fresh, meaning I caught the damn thing myself, then I would have not finished it in the oven.

IMG_3723

I was thinking of making a pan sauce for this but I truly wanted to experience the fish with not much else. Keep it simple, the fish is fine! I paired this up on the plate with a little Shrimp Thyme Fettucine (it’s shrimp time!!). I purchased a little bit of fresh pasta from Cucina Fresca. I worked with Chef Glaberson, the owner of Cucina Fresca, at a West Seattle event a few weeks ago and he told me about his fantastic pasta…..he wasn’t kidding. Fresh, the right texture, taste, and consistency for fettucine.

So there it is……..Pan-Seared Marlin with a Shrimp Fettucine.

Ingredients:

Marlin

  • Marlin…..duh
  • Parsley infused salt
  • Freshly ground black pepper

Shrimp Fettucine

  • Follow this recipe and add 4 thyme sprigs and sauteed shrimp (click)

Procedure:

I believe I already told you how to prepare these so enjoy!

Eric

 

Grilled Chicken Fettucine Alfredo

Posted on by
3

IMG_3204

Equipment:

  • Stock pot with boiling salty water
  • Sauce pan

Ingredients:

  • 3 eggs
  • 1/2 cup heavy cream
  • 1 cup Parmesan, grated
  • Butter
  • Chicken breast, rubbed with salt, pepper, paprika, and a little lemon
  • Fresh fettucine pasta, cooked
  • Lemon zest

Procedure:

  1. Grill chicken then slice thin
  2. Take some of the pasta water and place it in sauce pan then place butter in
  3. When butter is melted pull off from heat then beat it eggs, Parmesan, and heavy cream.
  4. Fold cream mixture into noodles then place chicken on top and garnish with fresh herbs, lemon zest, and cheese.

IMG_3203

Eric

Appetizer, Salad, Main Course, and Dessert

Posted on by
1

IMG_2835

Mindy had some friends over so she asked me if I could cook for them. Could I? Yes. Did I want to? Yes. Crisis averted!

Roasted Yellow Pepper on Tapenade and Ciabatta

Equipment:

  • Baking sheet
  • Mortar and pestle

Ingredients:

  • Kalamata olives
  • Black Olives
  • Garlic, minced
  • Fresh basil
  • Fresh thyme
  • Extra virgin olive oil
  • Mushroom, minced
  • Salt and pepper, to taste
  • Roasted yellow pepper, dice once it’s cooked
  • Ciabatta bread
  • Parmesan Cheese

Procedure:

  1. Beat the crap out of all the ingredients in the mortar and pestle with the exception of the yellow pepper, bread, and cheese.
  2. Once you have achieved “Paste Status” stop beating the crap out of the tapenade.
  3. Spread tapenade over bread, top with yellow pepper, cheese, and a little minced basil
  4. Run over extra tapenade and bread to neighbor’s house to see if they like it. They liked it!
  5. Run back to house place bread in oven at 325F and top bread with a little extra virgin olive oil
  6. Cook for about 5-7 minutes, remove from oven and let rest for a few minutes then serve.

IMG_2839

White Wine Vinaigrette Salad

Equipment:

  • Mixing bowl
  • Whisk

Ingredients:

  • Red leaf, green leaf, and butterhead lettuce
  • Arugula
  • White wine vinegar
  • Extra virgin olive oil
  • Black olives, sliced thin
  • Pine nuts, toasted
  • Parmesan
  • Salt and pepper, to taste

Procedure:

  1. Pour white wine vinegar into mixing bowl
  2. Slowly pour in extra virgin olive oil while you whisk
  3. Pour vinaigrette over salad and add rest of the ingredients

IMG_2848

Linguica Stewed Tomato Spaghetti…..special request from Mindy

Equipment:

  • Dutch oven

Ingredients:

  • 8-10 Roma Tomatoes, concasse them (click)
  • 1 Large Tomato, concasse it
  • Linguica Sausage, sliced about 1/2 inch thick
  • Mushrooms, sliced thin
  • Black Olives
  • Celery
  • Onions
  • Red wine
  • Salt and Pepper, to taste
  • Basil
  • Roasted red pepper
  • Oregano
  • Olive oil
  • Spaghetti noodles

Procedure:

  1. Place a little olive oil in the dutch oven on the top of the stove then sear the linguica
  2. Remove linguica from dutch oven and set aside
  3. Place onions and celery in and cook until onions are translucent
  4. Deglaze with red wine
  5. Add tomatoes, mushrooms, roasted red pepper, oregano, basil, salt, pepper, and linguica then place cover on dutch oven and place in the oven at 250F……you can leave this in there for as long as you want…..good food takes time.IMG_2834
  6. Remove sauce from dutch oven and pass 3/4 of the mixture through a food mill
  7. Fold sauce into spaghetti noodles

IMG_2852

Cabernet Sauvignon Sorbet with Vanilla Bean Ice Cream.

No recipe for this. It’s store bought stuff. I intend to teach myself how to make both so just come back in a month or so.

That’s it….Appetizer, Salad, Main, and Dessert for 6 people.  Nothing spectacular, just comfort food.

Eric

Cabernet Black Olive Pasta

Posted on by
Reply

IMG_2790

20 minutes max!

Equipment:

  • Stock pot
  • Sauce pot

Ingredients:

  • Penne Pasta, cooked al dente
  • 1 garlic clove, smashed
  • 1/2 onion, small dice
  • 1 1/2 cups chopped black olives
  • 10-12 cherry tomatoes
  • 1/2 cup chopped mushrooms
  • 1/4 cup tomato sauce
  • Pine nuts, toasted
  • Parmesan cheese
  • Salt and pepper, to taste
  • Cabernet Sauvignon
  • Butter

Procedure:

  1. Toast garlic and sweat onion in butter
  2. Add tomatoes and mushrooms
  3. Pour in wine
  4. Add tomato sauce, black olives, salt, and pepper
  5. Simmer then add salt, pepper, and pine nuts
  6. Fold in butter and cheese then fold into pasta

Enjoy,

Eric

Portobello and White Asparagus Pasta with a White Wine Cream Sauce

Posted on by
1

IMG_2535Picture is a little fuzzy and doesn’t do it justice. I love serving stuff family style! It’s amazing what is possible when you get a chance to watch other Italian Chefs make pasta.

Equipment:

  • Stock pot filled with boiling salty water
  • Medium Sauce pan

Ingredients:

  • 3 Portobello mushrooms, thinly sliced
  • White asparagus, blanched
  • 1 clove garlic, minced
  • 2 tbsp. toasted pine nuts
  • Parsley, Thyme, Oregano………..fresh and minced
  • Parmesan Cheese
  • White Wine
  • Olive oil
  • Heavy Cream
  • Salt and pepper, to taste
  • Pasta, cooked al dente

Procedure:

  1. Place a little olive oil in saute pan then place the garlic in and lightly toast it
  2. Add asparagus and mushroom and cook until mushrooms start to slightly wilt
  3. Add herbs, salt, pepper, and white wine then cook until alcohol smell is gone
  4. Remove from heat and add cheese, pine nuts, and heavy cream
  5. Fold sauce into pasta then let rest for a few minutes
  6. Garnish with herbs and more cheese then serve

Enjoy,

Eric

Vegetarian Pasta

Posted on by
1

IMG_1916
(Seared Tofu Anglaise)

A week or so ago I mentioned that we have roommates in our house that are vegetarian.  I also mentioned how the degree of difficulty in recipes has risen because of that. I’m not a vegetarian and I don’t understand the whole logic behind it, sorry.

The thing that makes me angry with most vegetarians is the constant struggle with trying to make their food look like mine….meat food!  “Look Eric, it’s a veggie burger and it tastes just like a real burger”. Look, I don’t know what meat you’ve ever eaten but that crap doesn’t even taste like a burger wrapper. Stop trying to fool me vegetarians, I know what a burger tastes like. “Eric, look at this tofurkey, it’s in the shape of a turkey but it’s made of tofu and it tastes just like….”. Really….you have got to be sh$@(*% me. Listen, if you want to bring that to a party just so you can sneak attack one of my real burgers or pieces of real turkey then go right ahead, I won’t say anything. Trying to fool me into believing that random assortment of throw away vegetables is “ground beef” or a “real hot dog” or whatever the hell you’re trying to make into a meat sculpture isn’t going to make you a winner in my book.

If you don’t eat meat then let me make something for you that will taste phenomenal and leave you realizing that you are proud to be a vegetarian and not leaving you feeling as though you are a meat imposter.  Do people that quit smoking smoke fake cigarettes? Yeah, the idiots do. Man up and quit all the way or just smoke a freaking pack a day.

I hope I’m getting my point across here because the next person that tells me something about a non-meat product that looks like a meat product is getting voted off the island…..that’s right, I have an island and you’re off it!

Vegetarians, you have great food. There, I said it. Vegetables galore, pasta, potatoes, rice, etc……..It really is awesome! You have access to so much stuff that is amazing that it even makes me jealous sometimes…….holy crap, I didn’t even realize you could put those two things together but it works and it’s backflipping high-fiving fantastic! Please stop trying to be like meat, you’re not fooling anyone. Oh, and vegans……you’re trying too hard, enough already.

Why yes, I am ready for my first P.E.T.A. protest. I’ll shun them away when I tell them that I created a vegan bacon hummus that tastes exactly like real bacon but without all the awesome fat taste……really, I did. If it was my choice I would have added bacon to the damn thing but it was a hired job….yes, I realize I am contributing to the problem but I never made it look like bacon, just taste like it…….. Click here!

Eric, you sure went a long way just to contradict yourself. No, I didn’t………Like I said, it was a hired job. The pay was crappy but nonetheless I created something so someone else could make a bunch of money! The story of my life…….”this will give you great exposure” usually means, “we can’t pay you a lot but we’ll make a bunch of money from it and you’ll never see any of it….here’s $20 for your time”.   This is another reason I am going to school.  You can ask Eric to do free favors but you won’t be able to get the same from my alter ego, Chef Eric. Chef Eric will have $50,000 worth of student loans to pay and Chef Eric’s wife, Mindy, needs new shoes and free doesn’t buy her a new pair of Christian Dior’s.

What just happened there? Vegetarian to vegan to Chef Eric and his alter ego? Hmmmmmmmmmmm………………..

Let’s get this thing back on track!

Equipment:

  • Large sauce pan
  • Saute pan
  • Stock pot with salty water
  • Food processor or food mill

Ingredients:

  • Mushrooms, fluted with scraps   (fluted? I’ll get to it soon)
  • Mirepoix (celery, carrots, onions)
  • Roasted red pepper
  • Black olives
  • Clarified butter
  • Parmesan cheese
  • Whole soft butter
  • Extra firm tofu, dried and sliced to about a half an inch thick
  • Parsley, minced
  • Shallot, minced
  • Salt and pepper
  • White wine
  • Stewed tomatoes

Procedure:

  1. Add meat, just kidding :)
  2. In the sauce pan add a little clarified butter then sweat the mirepoix and add the mushroom scraps at the same time
  3. Pour a little white wine in then add the tomatoes, roasted red pepper, salt, pepper, and simmer for 25 minutes or so.
  4. In the meantime, heat up clarified butter in saute pan then add shallots and parsley
  5. Place tofu and fluted mushrooms in and sear each side of tofu
  6. Remove tofu and mushrooms from heat and let rest.
  7. Remove sauce from stove then place in food mill or food processor and liquify
  8. Strain sauce
  9. Cook pasta in salty water
  10. Place sauce back into sauce pan and stir in a bit of whole butter
  11. Fold pasta into sauce then add parmesan
  12. Place tofu and mushrooms on plate then place pasta on top and serve

IMG_1919

Enjoy,

Eric

Pasta Carbonara Version 2.0

Posted on by
5

(Click each picture to make it larger)

There is a certain comfort level that comes with cooking at home. I get off late during the nights but the first thing I think about is getting home and cooking a nice meal. My kitchen has been good to me and it has lead me to where I am today. The cabinet doors have fallen off a few times, the stove is electric, and the kitchen looks like someone barfed the 70′s in it. It doesn’t bother me at all, I’ve created some of the best meals anyone has ever seen or tasted in this run down second hand kitchen. Sometimes, I think that my kitchen in my own home is the trendiest, coolest, and most ground breaking restaurant in the world.  You’re waiting out in the cold at some trendy restaurant?  You could call me and just ask me to come over…….it’s that easy.

I made this carbonara in class per Chef’s instruction. I thought about what I did wrong and I have fixed it in order to create a fantastic carbonara. Don’t be afraid of using the butter, it’s what makes food taste good. Salt and fat = delicious.

Equipment:

  • Saute pan
  • Stock pot with salty water
  • Mixing bowl
  • Tongs

Ingredients:

  • 1 cup grated Santo Stefano Parmigiano Reggiano, finely grated
  • 4 egg yolks
  • 4 strips bacon, medium diced
  • 4 tbsp. butter
  • 1 Roma tomato, medium diced
  • 5 basil leaves, minced
  • Salt, black pepper, and crushed red pepper to taste
  • Pasta, cooked al dente

Procedure:

  1. Whip the egg yolks, cheese, tomato, basil, black pepper, red pepper, and salt in a mixing bowl
  2. Cook the bacon. When the bacon is almost done stir in the butter
  3. Stir in the bacon mixture into the egg yolk mixture and stir in the pasta as well
  4. Serve immediately

Enjoy,

Eric

Before anyone freaks out, here is the traditional recipe:

CLICK

Gnocchi in a Brown Butter Sauce

Posted on by
1

(Click each picture to make it larger)

This is the first time I’ve made Gnocchi. I know, it’s a classic dish and everybody has had it or makes it but it’s not something I grew up with so I learned something new! Woo hooo! Anyway, I need to work on the final shapes of the gnocchi, I boiled the water too hard. Also, the brown butter sauce is awesome.

Equipment:

  • Stock pot
  • Potato Ricer

Ingredients:

  • Russet Potatoes, unpeeled
  • 1 egg yolk per potato
  • 1/2 cup flour per potato

Procedure:

  1. Boil potatoes for 40-60 minutes in salted water
  2. Peel potatoes then run through potato ricer and make a mound of potatoes
  3. Make a mound into the well then whisk in yolk and add salt
  4. Gradually add flour while kneading potato mixture at the same time
  5. Shape gnocchi then place into salted boiling water
  6. When gnocchi rises to the top it is done

BROWN BUTTER SAUCE:

Ingredients

  • 3/4 lb. butter
  • Salt and pepper to taste

Procedure

  1. Take 1/2 lb. butter and place in a saute pan and caramelize the butter. Brown is good, black is not.
  2. When your sauce is a nice brown color stir in the additional butter then season
  3. Strain and serve over gnocchi.

Risotto Milanese

Posted on by
1

P8200015

Equipment:

  • High sided pot
  • Wooden spoon

Ingredients:

  • Carnaroli rice, 2 cups   or Arborio, Viatone Nano, and Baldo Rice
  • Chicken stock and Veal Stock. 50/50 mix. You’ll need 1.5 quarts total
  • Butter
  • Extra Virgin Olive Oil
  • 1/2 yellow onion
  • White wine
  • Saffron, pinch

Procedure:

  1. Melt butter and oil in pot
  2. Sweat onion (no color)
  3. Add saffron
  4. Add rice and pearl
  5. Deglaze with white wine
  6. Add enough stock to cover rice
  7. Stir risotto constantly, don’t want your rice to dry out
  8. Takes 20-30 minutes to cook  al dente
  9. Adjust seasoning with more stock
  10. Stir in cheese and soft butter
  11. Place lid on rice and let rest before serving

Enjoy,
Eric

Spätzle

Posted on by
5

P8200013I’ve never even heard of this until we made this yesterday. I will definitely be making it again. It’s a nice simple noodle served with a little sauce. Quick, easy, and fun to make.

Recipe courtesy of Aaltonet.com

Equipment:

  • Perforated hotel pan
  • Stock pot with boiling salty water

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2 eggs
  • 3/4 cup milk

Procedure:

  1. Stir together the flour and salt. Combine eggs and milk; stir into the flour mixture.
  2. Place mixture into hotel pan and push dough through holes in hotel pan
  3. Let the Spatzle cook for 2-3 minutes then remove from heat and drain
  4. Serve with a sauce and garnish. We used a tomato sauce with parmesan and minced parsley

Enjoy,
Eric

Pasta Carbonara

Posted on by
2

P8200011

I wasn’t expecting this recipe so it was a nice addition to the evening at class. Chef worked in Italy so these recipes are as good as they get when it comes to Italian food. I’m loving the flow of class because we will walk in and there will be a few extra recipes added on and we’ll get 2-3 minutes of instruction then off we go. This bothers a few people but this excites the hell out of me. MORE RECIPES, YES MORE!!!!

Equipment:

  • Mixing Bowl
  • Whisk
  • Saute pan

Ingredients:

  • Pancetta, diced
  • Extra Virgin Olive Oil
  • 3 egg yolks
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove smashed whole
  • Salt and Crushed black pepper, to taste
  • Pasta, cooked al dente

Procedure:

  1. In a mixing bowl whisk together the egg yolks until fluffy then add the parmesan cheese
  2. In a saute pan cook the pancetta with a little extra virgin olive oil until most of the fat is cooked out of the pancetta.
  3. Pour the contents of the saute pan into the egg yolk mixture then mix in your pasta
  4. Season with salt and pepper

Enjoy,
Eric

Penne Pasta With Sausage and Fontina Val D Aosta Cheese

Posted on by
5

(Click each picture to make it larger)

Learn a few things in class, cook food, eat it, and amaze yourself. $50,000 pasta (tuition cost).

Equipment:

  • Stock pot for cooking pasta, tomato concasse, and blanching broccoli
  • High sided pot for sauce

Ingredients:

  • Blanched Broccoli
  • 8 roma tomatoes, use the concasse (click), Luke
  • 1/2 onion, medium diced
  • 4 ounces tomato paste, toasted
  • 2 Italian Sausage, cut into medallions
  • Fresh Oregano and Thyme
  • Salt and Pepper to taste
  • Extra virgin olive oil
  • Crushed Red Pepper
  • Pimenton Dulce (Spanish Paprika)
  • Fontina Val D Aosta Cheese, grated
  • Black olives (optional, added at the same time as the broccoli)
  • Red wine for deglazing
  • Butter!

Procedure:

  1. In the appropriate sauce pan you have chosen pour a small amount of olive oil in on high heat and braise the sausage and remove half way through cooking.
  2. Sweat the onions in the pot
  3. De glaze pan with white wine then add your tomatoes, tomato paste, salt, pepper, crushed red pepper, pimenton.
  4. Place the sausage back int he pot with the sauce, simmer on low heat for 45 minutes
  5. Taste your sauce then add a little more salt and pepper and add your fresh oregano and thyme
  6. Right before serving your sauce melt some butter in a separate pot (about 4 tbsp.) then stir it into the sauce
  7. Add your blanched broccoli
  8. Stir in your al dente penne pasta in order for the pasta to soak up the sauce
  9. Serve in a plate then add as much cheese as your little heart desires.

Enjoy,

Eric