Well, Time has flown and gotten away from me again.  However I do have a lot to blog about and not much time.  I feel like I should go back in time, but, as time is short I will start in the present and go from there.

As a POS programmer for restaurants I go to many restaurants and unfortunately there are many i would be happy never going to again.  It is amazing how many places that could be at least decent if not good if they would only add a little salt.  The no/low salt  crusade has gotten way out of hand imho.  A little salt, added to an item while cooking can bring out so much from an other wise bland meal that just can't be found by shaking some salt on top.  But I digress, I don't want this to be a glory of salt rant....

Last week, I was at Marais Restaurant in Grosse Pointe and I have to say it was magnificent.  Chef David Gilbert restored my faith in the the restaurant industry.  Not only is the restaurant beautiful, and well stocked as only a fine dining restaurant can be, but the kitchen, which can be seen through a window by the customers, is immaculate.  Every dish that came out was plated lovingly and came out looking like a work of art on a sterling silver tray.

The only thing I ate there was the White Corn Agnolotti which was delicious.  I went home, and found a similar recipe in Thomas Keller's The French Laundry Cookbook which I had to try.  After some minor changes, I made them and everyone, even the four year old loved them.  I made a full dinner, with some braised oxtail and short ribs that I cooked with some sun chokes from our garden and accompanied with a sweet potato bacon agnolotti which was also from Thomas Keller.  Here are the recipes, enjoy!

Pasta Dough

            1 ¾ c Flour

            6 Egg Yolks

            1 Egg

            1 ½ t Olive Oil

            1 T Milk

1.  Mound flour on counter with a well in the middle
2. Whisk remaining ingredients together and pour into the well
3. Stir the eggs with your fingers, allowing the flour to gradually incorporate into the liquid
4. Continue until all flour is incorporated
5. Press dough together, it will be flaky
6. Knead 5 minutes and then let it rest
7. Let the dough rest while you clean your work surface
8. Knead an additional 10 minutes until it is silky smooth
9. Wrap in plastic wrap and let it sit at least 1 hour before using

I actually made the well and slowly incorporated the flour, you don't have too, you can put everything in a food processor and process until a ball is formed, them let it rest for 5 minutes and then knead it by hand an addition 10 minutes or so. 

White corn Agnolotti with Tomato Confit

     Polenta

            ¾ c Vegetable Stock

            ¾ c Water

            ¼ c plus 3 T Corn Meal

      Risotto

            1 c Vegetable Stock

            1 ½ c Water

            ¾ c Arborio Rice

            ½ c Cream Cheese

            8 T Butter

            1 ¼ c Corn Juice – from 7 ears of corn

       Corn Sauce

            2 c Corn Juice – from 12 ears of corn

            4 T Butter

            2/3 c Corn Kernels, blanched

            2 T Tomato Confit, minced

            2 T Chives

            1 t Truffle Oil

       Tomato Confit

            2 c Grape Tomatoes 

            2 T Olive Oil

            1 T Garlic, minced

            Salt and Pepper TT

 

FOR POLENTA

1. Bring vegetable stock and water to a boil
2. While whisking liquid, add corn meal and bring to a simmer
3. Cook slowly for 20 minutes, stirring occasionally
4. Remove from heat and keep warm

FOR RISOTTO

1. Bring Stock and water to a boil in a stock pot, reduce to simmer
2. In a skillet spread rice out in one layer.
3. Add stock half a cup at a time, stirring to incorporate. 
4. Pulse risotto in a food processor until the texture of the polenta

FOR FILLING

1. Combine risotto and polenta and mix well
2. Stir in cream cheese and butter until thoroughly combined
3. Place 1 ¼ c corn juice in sauce pan and heat gently to 180º until it thickened
4. Whisk corn juice into filling, chill filling, you should have about 3 cups

For TOMATO CONFIT

1. Cut tomatoes in half
2. Mix with olive oil, garlic, salt and pepper
3. Cook in 275 degree oven for 2 hours
4. Set aside and cool

TO FILL AGNOLOTTI

1. Roll dough through a pasta roller until thin but not translucent
2. Trim edges so they are straight and pipe ½ inch ribbon of filling leaving ¾ inch edge
3. Fold over, sealing the edge, seal ends and press down firmly in 1 inch intervals
4. Cut in the middle of intervals

FOR SAUCE 

1.   Place corn juice in a pan and heat to 180º, transfer to a blender 
2. Add Butter and set aside

TO SERVE

1. Cook agnolotti in boiling water 5 minutes, transfer to owls
2. Add corn, tomato confit, and chives to sauce
3. Pour over agnolotti and serve

Yes yes I know there are a lot of steps to this, trust me it is worth it. The tomato Confit can be made ahead of time and frozen. 

 Sweet Potato Agnolotti with Braised Onions and Shallots

     FILLING

            1 ½ # Sweet Potatoes

            8 T Butter

            2 Slices bacon, frozen, cut into ¼ inch dice

            Pinch Allspice

            Pinch Nutmeg

            Salt and Pepper TT

     BRAISED ONIONS AND SHALLOTS

            1/4 c Olive Oil

            8 Shallots, peeled 

            3 Leeks, sliced

            2 Cups Sweet Onion, diced

            1/2 c Red Wine

            Salt and Pepper TT

FOR FILLING

1.      Cut ends from potatoes and rub with 4 T Butter

2.      Wrap in foil and bake at 350º for 1 ½ hours

3.      Remove from oven, peel and push through a ricer into a pan

4.      Cook bacon in a skillet until fat has been rendered, drain bacon on paper towels and add to potatoes.

5.      Stir potatoes over low heat, add allspice and nutmeg and season to taste

6.      Stir in butter to incorporate and chill

TO FILL AGNOLOTTI

1.      Roll dough through a pasta roller until thin but not translucent

2.      Trim edges so they are straight and pipe ½ inch ribbon of filling leaving ¾ inch edge

3.      Fold over, sealing the edge, seal ends and press down firmly in 1 inch intervals

4.     Cut in the middle of intervals

FOR THE BRAISED ONION AND SHALLOTS
    1.   Heat the oil in a heavy skillet
    2.   Sate shallots to brown on the outside, about 5 minutes
    3.   Add leeks and saute 5 minutes
    4.   Add red wine and beef broth, cover and place in 275 degree oven for 2 hours
    5.   Season with salt and pepper and keep warm

Just spoon the onions over the agnolotti, if you want to server it with the Braised Sort Ribs and Oxtails, skip the braised onions above and follow this recipe...

Braised Short Ribs and Oxtail
            1 lb Short Ribs

            1 lb Oxtail

            1/4 c Olive Oil

            8 Shallots, peeled 

            3 Leeks, sliced

            2 Cups Sweet Onion, diced

            1/2 c Red Wine

            1 T Butter
            1 Clove Garlic, minced
            2 T Shallots, finely chopped
            1 T Red Bell Pepper, finely chopped
            1 c Sun Chokes, julienned
            Salt and Pepper TT
            Fresh Sage Leaves

   

    1.     Season Ribs and tail with salt and pepper

    2.     Heat the oil in a heavy skillet

    3.     Sate shallots to brown on the outside, about 5 minutes
    4.     Add leeks and saute 5 minutes
    5.     Add red wine and beef broth, cover and place in 275 degree oven for 3 1/2 to 4 hours
    6.     Let cool slightly and then pick the meat from the bones, removing any fat.
    7.     In a seperate skillet, heat butter
    8.     Saute garlic, shallots and red pepper for 3 minutes
    9.    Add sun chokes and saute 5 minuites
    10.  Add Onions and broth and simmer 15 minutes
    11.  Garnish with fresh sage