Author: laurenrhill

Appetizer

Jalapeño Hamachi

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Jalapeño Hamachi

Jalapeño Hamachi is a delicate dish that offers the perfect balance of citrus, spiciness, and saltiness. Its simplicity is what makes it so incredible.

This dish was inspired from one of my favorite restaurants, Nobu.  Once I tried it, I was hooked and knew I needed to create my own version.  Its fairly simple to make, the difficulty lies only in slicing the fish. I recommend using a very sharp carving or yanagiba knife. Cut against the grain at a 45 degree angle in one single slice pulling through from the back end of the knife to the tip in one motion.

Use my homemade ponzu sauce recipe for best results.

Jalapeño Hamachi

  • Servings: 6
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


3oz Sashimi grade yellowtail (Hamachi)
2 Garlic cloves
1 Jalapeño
3T Ponzu sauce

Directions


Slice yellowtail into six ¼” inch pieces. For the perfect clean cut use a sharp yanagiba or slicing knife and slice against the grain at 45 degree angle in one single slice pulling through from the back end of the knife to the tip in one motion.

Grate garlic clove with microplane over a small plate. Dip each slice of yellowtail in the garlic and arrange on serving plate. You will have leftover garlic so don’t worry about using it all. It should just lightly coat the yellowtail.

Top each slice of fish with a slice of jalapeno. Pour ponzu sauce over the jalapeno and yellowtail and serve immediately.

Sauces

Ponzu Sauce

by laurenrhill2 Comments on Ponzu Sauce
Ponzu Sauce

Ponzu sauce, is a Japanese citrus sauce that adds a refreshing flavor to many dishes. This versatile sauce can be used as a dipping sauce, dressing for salads or noodles or a marinade for seafood and meats. Place the ponzu sauce in an airtight container and store it in the refrigerator for up to a month.

Ponzu Sauce

  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


½C Soy sauce
3T Rice Vinegar
3T Mirin
6T Fresh squeezed lemon juice
¼t Lemon zest
½t Green Onion, chopped
½t Ginger, Chopped
½t Garlic, chopped

Directions


In a small bowl mix together soy sauce, rice vinegar, mirin and lemon juice. Add lemon zest, green onion, ginger and garlic. Refrigerate for a minimum of 1 hour. Pour over a sieve to get rid of zest, green onion, ginger and garlic.
Brunch, Lunch

Croque Monsieur

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Croque Monsieur

Croque Monsieur is a classic French sandwich made with ham and gruyere cheese and topped with a béchamel sauce. The name of the sandwich, croque monsieur, loosely translates to mister crunch. Fitting name since the bread has this perfect crunch while be smothered under a buttery creamy béchamel sauce.

Why not make it a Madame? Add a fried or poached egg to easily transform this sandwich into a Croque Madame.  

Croque Monsieur

  • Servings: 3
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


6 Slices white bread
7oz Gruyere cheese
6 Slices of uncured ham
4T Dijon Mustard
2T Butter + some for brushing onto bread
2T Flour
½t Mustard powder
1 ½C Whole milk
Slat and Pepper

Directions

Preheat oven to 400°F.

Thinly slice gruyere cheese. Spread Dijon mustard on one side of each bread slice. Layer with gruyere cheese, ham and another layer of cheese and top with a slice of bread.

Heat a skillet over medium-low heat. Brush each side of the bread with butter. Place on skillet and cover with a lid for about 3 minutes. Flip and grill the other side until golden and cheese has melted.

In a small saucepan over low heat, melt 2T of butter. Do not let it brown. Add flour and dry mustard powder and whisk until smooth and golden.

Gradually whisk in milk and raise the to medium and continuously whisk until the mixture comes to a boil and the sauce begins to thicken. Reduce heat to a simmer, stirring frequently for 5 minutes. Season with salt and pepper.

Spoon the béchamel sauce over the top of the sandwiches and sprinkle with remaining gruyere cheese. Place in oven and cook until cheese has melted and is golden.

To make it Croque Madame, add a fried or poached to the top.

Dough

Quiche Dough

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The perfect Quiche dough, buttery and flaky!

Quiche Dough

  • Servings: 1
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


2C Flour
1C (2 sticks) Salted butter
¾t Salt
1 Egg
2 ½T Milk

Directions

In a large mixing bowl combine flour, butter and salt until completely incorporated and mixture resembles pea-size crumbs. Add egg and milk and mix until dough creates a ball. Refrigerate until firm, 30 minutes.

Brunch, Lunch

Quiche Lorrain

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Quiche Lorrain

This is the ultimate Quiche Lorrain recipe. A light and cheesy custard filled with bacon, onions and chives in a buttery crust.

When I was younger my parents owned restaurants and delis so as a child, I spent most of my time there eating Quiche Lorrain. I consider myself a bit of an expert on quiche and this recipe is by far the best and is the original recipe from our restaurants.

If you have time, I highly recommend making your own crust. It adds a little extra time to the recipe but it’s worth every minute. Click here for my favorite quiche dough recipe.

Quiche Lorrain

  • Servings: 8-10
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


3 Large eggs
2C Half and Half
½t Salt
¼t Nutmeg
¼t White pepper
1C Bacon, chopped
½C Onions, chopped
1C Swiss cheese, grated
1T Chives, chopped
2t Dijon mustard
1 Quiche dough

Directions

Preheat oven to 375°.

On a lightly floured surface, roll out dough and place in 9-inch round springform pan and trim edges. Dock dough by poking holes with a fork so that the steam can escape while it’s baking. Brush the bottom of the dough with mustard. Refrigerate until firm, 30 minutes.

Heat a large frying pan on medium heat. Cook chopped bacon so that most of the fat has rendered out but not crispy. Remove bacon and transfer to a paper towel lined plate and leave bacon grease in pan. Add chopped onions to pan and cook until soft and translucent. Remove onion and transfer to a paper towel lined plate.

Whisk eggs in a large bowl. Add half and half, nutmeg, salt and pepper. Whisk vigorously until mixture is well incorporated.

Place bacon, onions, chives and grated swiss cheese in bottom of quiche crust then pour quiche custard over it. Bake for 45 minutes or until crust is golden and eggs are cooked through. Let cool 15 minutes before serving.

Pasta

Bolognese

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Bolognese

The best Bolognese recipe. This authentic, hearty and comforting sauce takes time and patience but it is so worth it. “Fai la scarpetta,” save the bread and mop up the sauce!

I owe this one to my mom (altered slightly) and it’s my favorite family recipe we have. It has been the center of many family gatherings, birthday celebrations and holidays.

Homemade pappardelle is by far my favorite pasta to go with Bolognese sauce. Tagliatelle, fettuccine or gnocchi will work well too. Just make sure you choose a thicker pasta to hold all that meat sauce.  Pappardelle recipe here.

Bolognese

  • Servings: 10-12
  • Difficulty: Intermediate
  • Rating: ★★★★★
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Ingredients


9T Butter
2 ½T Olive oil
1 Onion, finely chopped
1 Carrot, finely chopped
1 Celery stalk, finely chopped
3oz Prosciutto, finely chopped
½lb Ground pork
½lb Ground beef
½lb Ground veal
1C Italian sausage, no casing
1C Dry white wine
1C Whole milk
2C Chicken stock
6oz Tomato paste
28oz Italian tomato purée
¼C Cream
Salt to taste
Pepper to taste

Directions


Heat half the butter and all the olive oil in a deep pan. Add onion, carrot and celery and cook over low heat until soft but not browned. Add prosciutto, pork, beef, veal and sausage and cook these gently crumbling and stirring, do not brown. Moisten with the wine and cook until reduced and then add milk and cook until reduced. Season with salt and pepper. Add chicken stock, tomato paste and tomato purée.

Simmer for 2 hours, stirring occasionally and never let it come to a boil. Add remaining butter and cream and cook for an additional 20 minutes. Serve over your favorite fresh pasta.

Pasta

Pappardelle Pasta

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Pappardelle Pasta

Everyone should try to make fresh homemade pasta at least once in their life and what better pasta to make than Pappardelle. Make sure that when you decide to make pasta you give yourself the time to enjoy the process and don’t rush it.

Quality ingredients is the key to this recipe (actually the key to any great recipe). Eggs, I prefer pasture raised and grass fed. The yolk should be bright orange which will give your pasta that rich and vibrant color. Flour, Italian “00” Flour (doppio zero) is ideal but I have made pasta many times with all-purpose light baking flour and it turns out beautiful every time.

The consistency of the dough is something that may change each time you make fresh pasta dough, as there are so many different factors that affect the consistency. If your dough seems too wet, add some additional flour a little at a time until you are happy with your product. If your dough is too dry, add olive oil.  

For rolling out the dough you would ideally use the KitchenAid pasta roller or a manual pasta maker. This will save you a lot of time and will produce an even and perfect product every time.

Pappardelle Pasta

  • Servings: 1lb
  • Difficulty: Intermediate
  • Rating: ★★★★★
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Ingredients

4 Eggs, beaten
2 Egg yolk, beaten
2c 00 Flour
1t. Olive Oil
1t Sea Salt

Directions

Sift the salt and flour onto a clean work surface (marble works best) and make a mound with a well in the center.

Pour the beaten eggs and olive oil into the middle of the well. Gradually mix the egg mixture into the flour using a fork, pulling down the sides a little at a time. If the dough is too wet add a little flour. If the dough is too dry add a little olive oil until you achieve the right consistency.

Once the dough is well combined begin kneading. You can use a KitchenAid with a dough hook or knead it by hand, 5 minutes.

Cover the dough with plastic wrap and let rest for a least 30 minutes.

Cut pasta dough into four equal portions. On a lightly floured work surface, roll the pasta dough into a rectangle, so it is thin and narrow enough to fit through the widest setting on your pasta roller. Roll it through setting 1 (the widest setting) 3 to 4 times until you get a silky-smooth pasta sheet. Gradually move up a setting after each pass through. Setting 5 is my final setting for pappardelle pasta. You can trim and discard any scraggly ends or sides. Place the sheets on a parchment-lined baking sheet and allow to dry for about 5 minutes before cutting.

Lightly dust the pasta sheets with flour and fold in half. Dust lightly and fold in half once more. Using a large chef’s knife, cut the past lengthwise into ¾-inch wide strips. Gather them in several small loose nests.

Lunch

Lobster Roll

by laurenrhill1 Comment on Lobster Roll
Lobster Roll

Connecticut-style lobster rolls are the perfect summer treat. Butter poached lobster tossed in clarified butter, chives and a splash of lemon juice served in a toasted split top roll. Simple but delicious!  

Lobster Roll

  • Servings: 2
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients

1lb Lobster meat, shell removed

½C Melted clarified butter

2 Garlic cloves, minced

2t Chives, finely chopped

2t Fresh squeezed lemon juice

1t Olive oil

Sea salt to taste

Fresh cracked pepper to taste

2 split-top rolls

Directions


Fill a large pot with water and set sous vide cooker to 130 degrees. Place lobster in zip lock bag with 1T of butter and minced garlic. Seal the bag using the water immersion technique. Place the bag in the water bath and set timer for 30 minutes.

Heat olive oil in a sauté pan over medium heat. Spread flat sides of rolls with butter. Toast each side until golden, about 2 minutes per side.

Remove lobster from bag and cut into bite size pieces. Toss lobster with warm clarified butter, lemon, chives and season with salt and pepper. Place lobster in rolls and top with a little additional butter.

Pasta

Pesto Pasta with Burrata

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Pesto Pasta with Burrata

This light and creamy pesto pasta topped with fresh burrata is the prefect summer meal! It’s easy to make and can be whipped up in 20 minutes.

The key, as always, is fresh ingredients! It is very customizable so have fun with it. Add chicken, prawns, cherry tomatoes or leave it nice and simple like my recipe below. You can omit the burrata and ricotta cheese and still end up with an amazing finished product. I used spaghetti but substitute for your favorite pasta or even zucchini noodles.

Pesto Pasta with Burrata

  • Servings: 4-6
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


¾lb Spaghetti
3oz Basil, leaves only
2 Cloves of garlic
½C Olive Oil
½C Freshly grated Pecorino Romano
2T Pine nuts
2T Ricotta cheese or cream
4oz Burrata
Sea salt to taste
Fresh cracked pepper

Directions


Fill a pot with water, salt and a drizzle with olive oil. Place over high heat and bring to a boil. Once boiling, add spaghetti and stir occasionally to avoid pasta from sticking to the bottom of the pot.

Place cheese and pine nuts into a food processor and process until chopped. Add garlic, basil and a pinch of salt and process until its finely minced, about 30 seconds. Turn food processor on and pour in olive oil. Process until you achieve a soft sauce. Hand mix in the ricotta cheese or cream.

Toss spaghetti and pesto sauce together. Plate and top with a wedge of burrata and fresh cracked pepper.

Pasta

Pasta al Limone

by laurenrhill1 Comment on Pasta al Limone
Pasta al Limone

Pasta al Limone is a bright and fresh pasta sauce that is perfect for a summer night. The beauty of this recipe lies in its simplicity and you can whip it up in under 15 minutes.

Pasta al Limone

  • Servings: 4-6
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


1lb Angel hair pasta
4T Butter
4T Olive oil
2 Large lemon, freshly zested and juiced
2 Cloves of garlic, finely minced
2T Heavy Cream
¾C Pecorino romano, freshly grated
Sea salt to taste
Fresh cracked pepper


Directions

Fill a pot with water, salt and a drizzle with olive oil. Place over high heat and bring to a boil. Once boiling, add angel hair pasta and stir occasionally to avoid pasta from sticking to the bottom of the pot. Drain and reserve ½ cup of pasta water.

In a medium sauté pan add butter and olive oil over medium-low heat. Once butter has melted add the lemon zest, lemon juice and garlic and cook for 2 minutes (do not let garlic brown). Add cream and season with salt and pepper.

Add the cooked pasta and cheese to the sauté pan and toss to coat. If sauce is dry add reserved pasta water until desired creaminess. Serve with additional fresh cracked pepper on top and sprinkle with Romano.