recipes/ingredients below! meatballs recipe by @oneyearsfoglino 100g whole milk 75g white bread, cubed 25g sour cream 1/2 egg, beaten 250g ground beef 250g ground pork 62g grated parm 7.5g fresh parsley, finely chopped 7.5g garlic, minced 1 pinch red pepper flake 9g salt 7.5g lemon juice Soak the bread in milk for 10 minutes until soft and fully hydrated. Mix with the remaining ingredients until just incorporated in a large bowl. Roll into balls and bake at 400F for 20 minutes. vodka sauce recipe by @brian_lagerstrom 45g olive oil 60g red onion, very finely diced 4 garlic cloves, minced 150g tomato paste 2TBSP calabrian chiles 1g red pepper flake 100g vodka 450g heavy cream 3TBSP butter Salt to taste Sugar to taste Yondu to taste Sherry vinegar to taste Sweat the red onions and garlic in olive oil for 2 minutes over medium-low heat until translucent with a pinch of salt. Raise the heat to medium-high and add the tomato paste, chiles and pepper flakes, stirring frequently and adjusting the heat to avoid scorching. Cook for 2-3 minutes until the tomato paste is a deeper red. Add the vodka and ignite (be careful). Cook out the alcohol, 2-3 minutes. Add the heavy cream and bring to a boil over high heat. Reduce the heat to medium, add the butter and blend with an immersion blender. Adjust the seasoning with salt, sugar, Yondu and sherry vinegar. pesto genovese We didn’t measure any of this but it’s a very classic preparation. crush some garlic with flaky salt in a mortal and pestle until it becomes a paste. add toasted pine nuts and mix to a paste. Add basil a handful at a time and mix until it becomes a paste. Add parm and pecorino, then the olive oil (we forgot the cheese the first time). Adjust the seasoning with cheese. caramelized shallot dressing This was something I made up on the spot. since we were using fennel as the base for the salad I wanted something umami forward but complex so I decided to make caramelized shallots deglazed in noilly prat, a type of french vermouth with an anise-forward, fennel-like flavor. @rottenkimchi brought some homemade kumquat cheong (korean syrup/preserve) so we added some of that along with homemade pickled shallots, red wine vinegar, white pepper, salt, dijon mustard, and olive oil. this got tossed with shaved fennel and garnished with fennel fronds, parsley and lemon zest. #meatballsub #vodkasauce #pesto #dinnerrecipes #cookingtips
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