Category: Cuisine

Ratatouille

* confit byaldi style

Recipe Name

Equipment

  • 15″ x 10″ glass baking tray

Ingredients

  • 1 green zucchini
  • 1 yellow squash
  • 1 Chinese/Japanese eggplant
  • 4 Roma tomatoes
  • 1 red bell pepper
  • Olive oil
  • 1 tsp thyme
  • 1 tsp parsley
  • Basil
  • Salt & pepper
  • .5 yellow onion
  • 1 jar tomato sauce
  • 1 can tomato paste
  • 5 cloves minced garlic
  • Balsamic vinegar

Instructions

  1. Preheat oven to 450 F.
  2. Use mandolin to slice zucchini and squash.
  3. Slice eggplant to similar thinness.
  4. Blanch tomatoes for 45 sec. Slice.
  5. Place deribbed & deseeded bell peppers to roast in oven for 15 minutes.
  6. Peel bell peppers.
  7. Finely dice peppers, onion, and garlic.
  8. Put oil in pot. Cook onions and garlic.
  9. Add the tomato sauce, tomato paste, spices, and vegetable trimmings.
  10. Spread piperade on the bottom of pan.
  11. Place vegetables in alternating and spiral order in pan. Cover with parchment.
  12. Mix olive oil, salt, pepper, thyme, and garlic. Sprinkle over vegetables.
  13. Bake at 275 F for 2 hours.
  14. Remove parchment and bake for 30 minutes.
  15. Mix piperade, oil, vinegar, herbs, salt, and pepper for a vinaigrette.
  16. Serve with vinaigrette.

Apple Crumble

Apple Crumble

Equipment

  • 4 ramekins

Ingredients

  • 3 apples
  • .25 cup sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp flour
  • .25 tsp cinnamon
  • 1 cup rolled oats
  • .125 cup flour
  • .125 cup brown sugar
  • .5 tsp cinnamon
  • Pinch of salt
  • 4 Tbsp cold butter

Instructions

  1. Preheat the oven to 350 F.
  2. Dice the apples. Toss with sugar, lemon juice, flour, and cinnamon.
  3. Put oats, flour, sugar, cinnamon, and salt in bowl. Mix with cold butter.
  4. Place apple mixture into ramekins.
  5. Top with crumble mixture.
  6. Place in oven for 45 minutes.

Notes

Optional: whip heavy cream, sugar, and cinnamon together. Place dollop on crumble when serving.

Shepherd’s Pie

Shepherd’s Pie

Equipment

  • 9″ square tin

Ingredients

  • 4 potatoes
  • 1 egg yolk
  • .25 cup cream/milk
  • salt & pepper
  • 2 Tbsp butter
  • 1 onion
  • 3 cloves of garlic
  • 1 bowl frozen corn
  • .3 bowl frozen carrots
  • .6 bowl frozen peas
  • 3 cups ground beef
  • 1 cup chicken broth
  • Rosemary, thyme, Italian parsley

Instructions

  1. Preheat oven to 375 F.
  2. Peel and cut potatoes into smaller pieces.
  3. Put in salted boiling water. Boil until tender.
  4. Mash potatoes with egg yolk, cream/milk, butter, black pepper, and salt.
  5. Sauté onions and garlic in oil until aromatic.
  6. Add ground meat, black pepper, and salt and cook until browned.
  7. Add chicken broth and herbs. Thicken the broth and reduce it a little.
  8. Add the vegetables. Season with salt and pepper.
  9. Place meat mixture in a roasting pan. Cover with the mashed potatoes.
  10. Roast for 35-40 minutes.

Creme Brûlée

Creme Brûlée

Equipment

  • 4 ramekins
  • mini blowtorch

Ingredients

  • 4 egg yolks
  • .25 cup sugar
  • 2 cups heavy cream
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 300 F.
  2. Whisk egg yolks and sugar in a large container together.
  3. Heat heavy cream and vanilla extract slowly close to a boil but do not let it scald.
  4. Pour cream mixture into egg yolk and sugar mixture slowly to temper eggs, whisking constantly.
  5. Pour mixture into ramekins. Torch surface quickly to get rid of bubbles.
  6. Pour boiling/hot water into a baking pan, less than 25% of the level of the ramekins.
  7. Place ramekins into water bath.
  8. Bake for 30-40 minutes.
  9. Refrigerate for a couple of hours before serving, ideally overnight.
  10. Top with sugar and torch to caramelize.
  11. Serve immediately.

Notes

Optional: mix frozen/fresh berries with cream, matcha powder
Add 1 more egg yolk for firmer custard
Less time baking with small ramekins
16: 15 minutes