tomato burger

prep time:  tbd
cook time:  tbd
servings:  tbd

bun ingredients:
1/3 cup + 1 tablespoon almond flour
1/3 cup + 1 tablespoon flour
3/4 cup confectioners sugar
1/2 teaspoon salt
4 large egg whites - lightly beaten
2/3 cup olive oil

tomato filling ingredients:
2 medium tomatoes
1/4 cup drained sundried tomatoes in oil - finely chopped
2 tablespon shallot - finely chopped
2 teaspoon balsamic vinegar

goat cheese filling ingredients:
1/3 cup soft mild goat cheese at room temperature
3 tablespoon mascarpone
1 tablespoon chives - finely chopped
basil leaves

bun steps:
1.  preheat oven to 325 degrees.  lightly butter muffin cups.  whisk togther flours, sugar and salt.  whisk egg whites into dry ingredients until combined.  add oil in a slow stream, whisking constantly.  divide batter among muffin cups.    bake until pale golden and springy to the touch, 20 - 25 minutes.  cool in pan for 5 minutes.  remove buns and cool completely on rack.

tomato filling steps:
1.  cut a shallow "x" in the bottom of each fresh tomato.  blanch in a saucepan of boiling water for 30 seconds, then transfer to an ice bath.  when cool, peel and seed tomatoes.  cut into 1/4-inch dice.  stir diced tomatoes together with the sundried tomatoes, shallots, vinegar, and season with salt and pepper.

goat chees filling steps:
1.  stir together goat chees, mascarpone, chives and a pinch of salt.

2.  halve each bun horizontally, then fill sandwish with 1 teaspoon tomato filling, basil leaf, and 1 teaspoon cheese filling. 

- goop, october 2013

corn shells n'cheese with sun dried tomatoes

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 pound corn shells
2 anchovies
4 - 5 sundried tomatoes
8 ounces mascarpone
1/2 cup milk
1/2 cup cream
1 cup tightly packed grated parmesan cheese + more to taste
slat
pepper
2 tablespoons unsalted butter
1 sprig of thyme - garnish

ingredients:
1.  bring a large pot of water to a rolling boil and salt generously.  drop in pasta.  preheat oven to broil.  meanwhile, add a tablespoon of butter to a large frying pan over medium heat.  add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter.  add the cream and milk and cook for a minute.  allow to rest.

2.  in a large blender, add the garlic mixture along with the mascarpone, paremsan, sundried tomatoes and anchovies.  blend  until combined.

3.  when shells are al dente, drain and add to a baking dish.  pour the cheese mixture over the shells and mix to combine.  season with slat and pepper.  thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.

4.  pop the shells under the broiler for about 1 minute or two until the cheese begins to bubble and brown.

- goop, october 2013

white macaroni and cheese

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
unsalted butter
salt
1 pound pasta - farfalle, macaroni or shells
6 ounces brie - rind removed and cheese cut into chunks
4 ounces cream cheese - softened and cubed
3 large eggs - lightly beaten
1 cup mascarpone
3 ounces parmigiano-reggiano - grated
3/4 teaspoon pepper
1/4 teaspoon grated nutmeg

steps:
1.  heat oven to 375 degrees.  butter a 2-quart gratin dish.  bring a large pot of heavily salted water to a boil.  cook pasta to al dente.  drain well.

2.  transfer pasta to a large bowl and toss immediately with brie and cream cheese until melted and smooth.  in a separate bowl, whisk together eggs, mascarpone and parmigiano.  stir egg mixture into pasta.  season with pepper and nutmeg.

3.  turn pasta into prepared pan.  bake until golden brown and bubbling, about 30 minutes.  serve immediately.

- new york times, march 2013

creamy seafood risotto

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
3 cups clam juice
2 1/2 cups water
2 tablespoons olive oil
1 small onion - finely chopped
salt
pepper
1 1/2 cup arborio rice
pinch saffron threads
1/2 cup dry white wine
1 tablespoon unsalted butter
1 shallot - minced
1/2 pounds cooked shrimp - cut into thirds
1/2 pounds lump crabmeat
2 tablespoons parsley - chopped
1/2 cup mascarpone cheese

steps:
1.  in a medium saucepan, combine clam juice and water and bring to a simmer. keep warm.

2.  in a large saucepan, heat olive oil.  add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.  add rice and cook 1 minute, stirring to thoroughly coat.  crumble saffron into wine and add to rice.  cook, stirring until wine is absorbed.  add 1 cup warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed.  continue adding juice 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.  risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.  season with salt and pepper.

3.  melt butter in a large skillet.  add shallot and cook over moderate heat until softened, about 2 minutes.  add shrimp and crab and cook until just heated through.  scrape seafood into risotto and stir in parsley and mascarpone.  serve immediately.

- delish

mushroom and mascarpone ravioli

prep time:  25 minutes
cook time:  14 minutes
servings:  4

ingredients:
1 tablespoon olive oil
2 large shallots - minced
 8 ounces mushrooms - chopped
1 tablespoon choped thyme
2 tablespoon minced garlic
1 tablespoon chopped chives
1 8-ounce container mascarpone cheese
salt
pepper
32 3.5-inch square wonton wrappers
1 egg - beaten
2 tablespoons milk

steps:
1.  heat the olive oil in a large skillet over medium-high heat.  add the shallots, cook and stir until starting to brown.  reduce the heat to medium and add the mushrooms, thyme, garlic and chives, continue to cook until the liquid from the mushrooms has evaporated, 5 - 10 minutes.  remove from the heat and set aside to cool.

2.  in a medium bowl, sir together the mascarpone cheese and mushrooms mixture.  season to taste with salte and pepper, set aside.

3.  lay out 16 wonton wrappers on a clean surface.  whisk together the egg and milk in a small cup.  brush the egg wash ont the wrappers.  place 1 tablespon of the cheese mixture onto the center of each square.  top the cheese with a small spoonful of the mushroom mixture.  place a second wonton wrapper over the top of all the filling and press to seal the edges. 

4.  bring a large pot of lightly salted water to a boil.  add the ravioli one at a time and cook until they float to the top, 3 - 4 minutes.

- all recipes

soft polenta with asparagus, prosciutto, garlic and spring onions

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
5 cups water
1 pound asparagus, jumbo
1 cup polenta, quick cooking
1 cup mascarpone cheese
4 tablespoons butter + 2 tablespoons
3 cloves garlic - thinly sliced
3 slices prosciutto - cut into julienne
12 spring onions, cleaned and root ends removed
juice and zest of 1 lemon

steps:
1.  set up an ice bath.  place 5 cups water in 4-quart saucepan and bring to a boil.  trim asparagus, drop into water and cook until tender, about one and a half minutes.  remove and refresh in ice bath. 

2.  return the same water to boil and, whisking constantly, pour polenta in a thin stream until all is incorporated.  remove whisk and stir with wooden spoon until as thick and dense as cream of wheat and remove from heat.  fold in mascarpone and let stand covered in a warm spot.

3.  in a 12 - 14-inch saute pan, heat 4 tablespoons butter until foaming over medium heat.  add garlic, prosciutto and spring onions and saute until onions are wilted.  add asparagus, lemon juice and zest and let sizzle.  add remaining butter, shake pan to emulsify and season with salt.

4.  divide polenta among 4 bowls, top each with asparagus-spring onion mixture and serve immediately.

- goop, march 2011

chicken and spinach penne pasta

prep time:  10 minutes
cook time:  10 minutes
servings:  6

ingredients:
1 pound boneless chicken breast
salt and pepper
4 tablespoons butter - divided
1 garlic clove - minced
10 ounces fresh spinach
1 pound penne pasta
4 ounces mascarpone cheese
2 ounces shredded parmesan cheese
grape tomatoes - sliced

steps:
1.  in a medium pan, season the chicken breast with salt and pepper and brown in 3 tablespoons of butter until cooked through.  slice the chicken and set aside.

2.  saute the minced garlic in remaining 1 tablespoon butter until almost brown and add the fresh spinach leaves.  saute until wilted. set aside.

3.  in a large pot, boil the penne past until al dente and drain. 

4.  return pasta to hot pot and add mascarpone cheese, sauteed spinach and sliced chicken.  mix well until the mascarpone is melted.

5.  place in a serving dish and garnish with shredded parmesan cheese and sliced grape tomatoes.

- albertsons, january 2005