Yield: approx 3 cups

Time: 40 minutes

2 cups cooked brown rice

3 bananas

2 teaspoons ground cinnamon

filtered water

Preheat oven to 350 degrees F.  Bake bananas on a roasting try in their skins for 30 minutes.  Use a large scoop to remove flesh then puree with brown rice, cinnamon and filtered water until you have a smooth, creamy consistency.

BROTHY PUMPKIN SOUP WITH PANCETTA AND CABBAGE

Time: 2 hours + several hours to chill stock

Serves 8

(for the purpose of the webisode we can have the turkey broth pre-made)

Broth:

2 pounds smoked turkey wings

2 onions, quartered

2 carrots, roughly chopped
1/2 head garlic

1 pound rutabaga, peeled and roughly chopped

2 celery stalks, roughly chopped

2 bay leaves

1 pumpkin or 2 medium butternut squash (5 pounds total), split, seeded, peeled, and cut into 2-inch pieces

1/4 cup extra-virgin olive oil, plus more for drizzling

1/2 teaspoon freshly grated nutmeg

2 tablespoons minced fresh sage plus 6 whole leaves, cut in half

1 pound pancetta, cut into 1-inch pieces

1 onion, finely chopped

3 garlic cloves, minced

2 small heads Napa cabbage, thinly sliced

Kosher salt and freshly ground black pepper

Start by making a turkey broth. In a large stockpot, combine the turkey wings, onions, carrots, garlic, rutabaga, celery, bay leaves, and 1 gallon cold water (or enough to cover by at least 3 inches).  Bring the water to a boil, reduce the heat and simmer for 45 minutes, skimming when you feel like it to remove any impurities that float to the top. Remove from the heat and strain into a large pot or bowl, pressing on the vegetables and meat to extract as much flavor as possible.  Discard the vegetables, turkey, and herbs. Cool the broth to room temperature before storing in the refrigerator, or chill it down over ice first. When chilled, skim the surface again for any additional impurities.  This can be done up to 3 days in advance.

Preheat the oven to 375˚F. Toss the pumpkin in a large mixing bowl with the olive oil, nutmeg, minced sage, salt, and lots of pepper.  Dump the pumpkin onto a cookie sheet, spread it out to a single layer, and roast for 45 minutes or until very tender.

Now that you’ve got the elements, you can put the soup together. Put a large stockpot over medium-low heat. Add the pancetta and cook for 2 to 3 minutes to render out some of that delicious fat.   Toss in the minced garlic and onion and cook for 2 minutes or until the onion is translucent. Add the whole sage leaves and cabbage and cook, stirring, for 3 to 5 minutes or until the cabbage is wilted. Pour the strained, cooled broth into the pot and bring to a gentle simmer. Taste the soup and then season with salt and pepper. Ladle the soup into bowls and garnish with several pieces of pumpkin and a drizzle of olive oil.

Recipe courtesy Tyler Florence

Yield: serves 4-6

Time: 25 minutes

Extra-virgin olive oil

4 slices of thick-cut bacon

4 sprigs fresh thyme

1 lb of fingerling potatoes, split down the middle

2 cups Brussel sprouts, cut into thick slices

1/2 lb red pearl onions, peeled

1/2 cup low-sodium chicken broth

2 tablespoons balsamic vinegar

1/4 bunch flat-leaf parsley, roughly chopped

Kosher salt and freshly ground black pepper

Set a large sauté pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5-7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add brussel sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3-5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Serves 6 to 8

4 tablespoons unsalted butter, plus 4 tablespoons, softened, for brushing the bread
2 onions, sliced
2 teaspoons fresh thyme
Kosher salt and freshly ground black pepper
1 baguette
12 anchovy halves
Pitted Nicoise olives
Extra-virgin olive oil
2/3 cup freshly grated Parmigiano-Reggiano

Preheat the oven to 450˚F.
Heat 4 tablespoons butter in a skillet over medium heat. Add the onions, thyme, salt and pepper and cook until the onions are golden brown, about 20 minutes.
Shave off the rounded sides of the baguette with a serrated knife and then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides with the remaining 4 tablespoons butter. Put the bread slices on a baking sheet and spread with the onions. Garnish with anchovy halves and olives and drizzle with olive oil. Throw that in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot.

Yield: serves 4-6

Time: 45 minutes

2lbs firm heirloom tomatoes, mixed color and variety

2 medium onions

1 quart apple cider vinegar

1 cup sugar

1 1-inch piece of ginger, grated

1 tablespoon dry mustard

1 tablespoon turmeric

3 tablespoons mustard seeds

3 tablespoons celery seed

1 1/2 tablespoons pickling spice

Combine vinegar, sugar, dry mustard, ginger, salt and turmeric in a large pot and bring to a boil.  Simmer for 15 minutes to extract the flavors of the spices and once it is boiling and steaming add tomatoes and onion.  Gently toss to coat everything and simmer for 5 minutes.  Shut off heat and allow to come down to room temperature.

We’ll be posting step by step photos shortly for today’s class…here is the recipe so you can prepare ingredients.

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CALIFORNIA ARTICHOKES WITH ANCHOVY MAYONNAISE

Recipe courtesy Tyler Florence

Yield: serves: 4-6

Time: 40 minutes

4 globe artichokes

2 lemons cut in half

1 cup white wine

4 garlic cloves

2 bay leaves

4 sprigs of fresh thyme

1 quart low-sodium chicken broth

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

Put the wine, chicken broth, garlic, thyme, bay leaves, lemon, thyme, and oil in a large pot over medium heat and bring to a boil.  Season with salt and pepper.

Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base.  Pull off the lower petals that are small and tough.

Place the artichokes in the steaming liquid.

Cover and simmer for about 30 minutes.  The artichokes are done when a knife goes into the base without resistance.  Serve hot or cold with anchovy mayo.

ANCHOVY MAYONNAISE

2 egg yolks
2 tablespoons white wine vinegar
squeeze of fresh lemon juice
1 tablespoon Dijon mustard
Kosher salt
1 1/2 cups extra-virgin olive oil
4 anchovy fillets, finely minced
1 clove of garlic, minced
chopped fresh parsley

Make the fresh mayonnaise.  Place the egg yolks in a large mixing bowl and add the vinegar and mustard. Season with salt, to taste. Start whisking as you drizzle in the oil.  Continue to drizzle and whisk until the mixture starts to emulsify and increase in volume.

You can adda few drops of water if it becomes too thick.  Finish by folding in the minced anchovies, garlic and parsley.  Place in the refrigerator for 30 minutes to allow the flavors to come together.

Yield: serves 4

Time: 1 hour

Cabbage Wraps:

1 Napa cabbage

1 lb ground pork

2 yolks

1 tablespoon minced ginger

1 clove garlic, minced

1/4 teaspoon minced red chile

2 teaspoons toasted sesame oil

1 tablespoon soy sauce

1 1/2 cups steamed jasmine rice

Cellophane Noodles and Broth:

2 bunches cellophane rice noodles

1 1/2 quarts low-sodium chicken stock

2 green onions

1 red chile

1-inch piece of ginger

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

4 shiitake mushrooms

Cilantro, for garnish

Begin by starting the broth.  Set a large pot over medium heat and add chicken stock, green onions, red chile, ginger, sesame oil, soy and shiitake mushrooms.  Bring to a boil then reduce heat and simmer while you prepare the wraps.

Separate Napa cabbage leaves and blanch in salted water.  Prepare a bowl of ice water so you can plunge the leaves in the ice water as soon as they come out of the hot water – this will stop the cooking process and also help maintain the green color.  Dry on kitchen towels.  In a large mixing bowl combine pork, yolks, minced ginger, garlic, chile, sesame oil, soy and jasmine rice.  Mix well to combine.  Take one cabbage leaf at a time and place about 1 tablespoon of the pork mixture on top.  Roll it up folding in the sides as you go then set aside seam-side down so it sticks.  Do this until you run out of mixture.

Strain broth and discard green onions and ginger.  Slice red chile and mushrooms up and fold back into the broth.  Cook the noodles in the broth then strain and divide amongst bowls.  Now carefully drop the cabbage wraps in the broth seam side down, cover with a lid and gently simmer for 10 minutes.  Serve on top of the noodles and top off with some hot broth and fresh cilantro.

Yield: serves 4

Time: 15 minutes

1 clove garlic, smashed with a pinch of salt and a little olive oil

4 anchovy fillets

2 egg yolks

1 tablespoon Dijon mustard

2 lemons, juiced

2 tablespoons water

1/2 cup extra-virgin olive oil

1/4 cup freshly grated Parmesan, plus extra for garnish

Freshly ground black pepper

2 heads romaine lettuce

1 bunch hydroponic watercress

1/4 French baguette, cut into thin slices and toasted

Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Assemble the salad: Tear the lettuce into a large bowl.  Add watercress and toss together.  Add enough dressing to coat the salad to your liking.  Add some extra Parmesan and croutons.  Toss the salad well and serve immediately.

Yield: serves 4-6

Time: 45 minutes

2 globe artichokes

3/4 cup all-purpose flour

1/4 cup cornstarch

2 tablespoons baking powder

1 cup soda water

2 yolks

2 teaspoons salt

Meyer lemon salt:

3 Meyer lemons, zest only

3 tablespoons sea salt

2 sprigs mint, for garnish

Vegetable oil for deep frying

Malt vinegar, to serve with fried artichokes

Heat a large pot of vegetable oil over medium heat to 350 degrees F.

First prepare the Meyer lemon salt.  In a mortar and pestle, add salt and lemon zest.  Mix together until the salt and lemon combine to give a bright yellow colored salt.

Make a batter by combining flour, cornstarch, baking powder and salt in a large mixing bowl.  Make a well in the center and add the egg yolks.  Slowly pour in the soda water as you whisk, gradually incorporating the flour from around the edges to avoid any lumps and ensure you have a smooth batter.

Trim down artichokes by removing outer leaves and cutting the tough lower part of the stem off so you just have the hearts.  As you work with the artichokes you should rub them with lemon juice to prevent them from going brown.  Use a sharp knife or Japanese mandolin to cut the heart into thin slices from the top of the flower through the stem so you have heart shapes.  Dip in batter, shaking off excess, and fry in hot oil until fritters are golden brown and puffy.  Drain on paper towels, season with lemon salt and garnish with mint.  Serve with malt vinegar.