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June 2014 - Urban Kitchen Recipes
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WLALA Food From the Bar Event -
Urban Kitchen Recipes 



Asparagus Soup

3 lbs asparagus, trimmed
2T unsalted butter
1 small onion, coarsely chopped
5-6c chicken or veggie stock
2T lemon juice (divided)
Salt & Pepper
½ c crème fraiche
1t grated lemon zest
1-2T water

Remove tips from asparagus & reserve.  Slice remaining stalks into ¾” pieces.  Melt butter in saucepot over med-high heat, add onion & cook until translucent.  Add asparagus stalk pieced and 5 c stock.  Bring to boil then lower to simmer until asparagus is tender (about 12-15 minutes).  Set aside to cool.  Meanwhile cut asparagus tips thinly and set aside.  Mix crème fraiche with 1T lemon juice, zest salt & pepper.  Thin with a bit of water for desired consistency.  

In batches, puree soup until very smooth & strain into a clean pot.  Add 1T lemon juice, salt & pepper and more stock if too thick.  Add asparagus tips and bring soup to simmer before serving.  Ladle into bowls and top with lemon crème fraiche.

Basic Pasta Dough

1 whole egg
1 egg yolk
1 c (4.25 oz) AP flour
pinch of salt

Pour flour into a large bowl (or onto a clean countertop if so inclined) and make a well in the middle.  Mix whole egg, egg yolk and salt in a small container and add to the well in the flour.  Using a fork, carefully stir the egg in a circular motion gradually drawing in more flour as you go.  Continue to draw in flour until the dough is thick enough to turn out onto a clean surface dusted with some flour.  We use a clean, plastic cutting board in the Urban Kitchen.  Pour out the remaining flour from the bowl and begin to work into the dough – kneading as you go.  When dough is no longer sticky stop adding flour and continue to knead until smooth (about 5 minutes). 

Carrot-Ricotta Filling

¾ lb carrots, peeled & chopped
1T olive oil
tt salt & pepper
2 t butter
1T shallot, minced
1T heavy cream
5 oz ricotta, well-drained
6T Parmesan, grated
p fresh nutmeg
1 egg yolk

Toss carrots with oil, salt, and pepper.  Roast in 400F oven until softened, about 20-30 min.  Heat butter in sauté pan over med-high.  Add shallots and cook until softened – set aside.  Puree roasted carrots with shallots and cream.  Transfer to a bowl and add ricotta, cheese and nutmeg.  Adjust seasoning then add egg yolk.

Fresh Berry Compote

1 c fresh berries
½ c water
¼ c sugar
Splash Amaretto (optional) or vanilla extract

Combine all ingredients in a saucepan and heat over medium heat.  Lower heat and simmer until mixture thickens to desired consistency.  Cool before serving.

Flourless Chocolate Cakes - Makes about 15x small cakes

1 lb. bittersweet chocolate, chopped into small pieces
½ c unsalted butter
9 eggs, separated
¾ c + 1T sugar
Non-stick cooking spray

Melt chocolate and butter in together in a double boiler.  Whisk egg yolks and sugar together in another bowl until pale yellow.  Temper the melted chocolate into the egg yolk mixture.  Beat egg whites in bowl until stiff peaks form and fold into chocolate mixture until blended.  Pour into sprayed ring molds placed on baking sheet lined with parchment or non-stick mat.  Bake in 350F oven until done, about 15-17 minutes.  Let cool a bit before unmolding.  Serve with fresh berries and whipped cream.