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Bruce Kalman Shares His Recipes

February 4, 2015

Our esteemed chef, Bruce Kalman, is sharing his recipes on his shiny new website so that you at home can cook along with the big guns. We’ve posted a few here, but check out his website at this link to find even more great recipes. And check back often as he promises to release new recipes every month!

 
CULTURED BUTTER
 
This simple process yields a creamy and tangy butter to spread on pastries, bread or to use to make a tangy butter sauce for pasta.
 
4 C crème fraiche
 
1/ In an electric mixer fitted with the whisk attachment, transfer the crème fraiche to the bowl.
 
2/ Wrap the machine tightly with plastic wrap, as the milk will make a huge mess in the end.
 
3/ Turn the machine on high and whip until the cream breaks. The butter will clump up on the whisk and the milk will separate. You’ll know its ready when you see milk flying everywhere!
 
4/ Remove all of the butter from the bowl and the whisk and place in a stainless steel mixing bowl.
 
5/ Using your hands (wash them first!), begin to knead the butter, as if it were bread dough, to remove all of the milk; add cold water to rinse and continue kneading and rinsing until the extracted liquid is clear, then continue to knead until no more liquid comes out.
 
6/ Transfer the finished butter to a container, or roll up into a log and refrigerate.
 
7/ If not planning to use the butter within 2 weeks, then freeze it.
 
 
SQUID INK PASTA DOUGH
 
This pasta dough creates such a wonderfully addictive bite. Our squid ink garganelli with lobster, fennel and truffle butter has become our most popular pasta dish.
 
3 C 00 Flour or AP flour
1 tsp sea salt
1 Tbls squid ink or cuttlefish ink
water to moisten
 
1/ In an electric mixer fitted with the dough hook, combine the flour and salt and mix to combine, about 1 minute.
 
2/ Add the squid ink and mix on medium speed for about 5-6 minutes to give time to hydrate the flour.
 
3/ Add water as needed, only 1 Tbls at a time, until the dough forms into a ball.
 
4/ Remove from the mixer and knead for 10 minutes, until very smooth.
 
5/ Immediately wrap tightly with plastic wrap or place in a Ziploc bag and allow to rest in the refrigerator for a minimum of 8 hours or up to 24 hours.

Categories: Chef's Blog