Goat cheese log 6 oz
Milk 1 Tbsp
Panko breadcrumbs 3/4 cup
Fresh herbs (i.e. thyme, lavender, etc.) 1 Tbsp
All-purpose flour (for dredging) 1/4 cup
Vegetable oil (for frying) as needed
1. Cut the goat cheese crosswise into 3/4 -inch disks.
2. Whisk the egg and milk together in a bowl until well blended. Place the flour into a separate container. In a shallow container, combine the panko, salt, and fresh herbs (if using).
3. Dredge (coat) each piece of goat cheese, first in the flour (shaking off any excess), then dip in the egg wash, and finally, dredge in the seasoned breadcrumbs. Reserve in the refrigerator until ready to pan fry or freeze them at this stage for future use. If frozen, remove from the freezer and, let sit for 5 minutes and proceed to step 4.
4. To fry, heat the oil in a saute pan over medium heat. Working in batches, gently add the breaded goat cheese to the pan. Pan-fry each piece until golden brown on both sides, turning once.
5. Remove from the pan and transfer to paper towels to drain.
6. Serve warm alone or on top of a salad.
Berkshire pork cutlets, 6 oz. each 6 ea.
Salt 2 Tbsp. (or to taste)
Ground black pepper 1 Tbsp. (or to taste)
All-purpose flour, for dredging 1 1/2 cups
Olive oil, for cooking as needed
Shallots, small, minced 1 1/2 ea.
Assorted mushrooms, sliced 3 cups, (oyster, cremini, shiitake, and/ or white)
Thyme leaves, chopped 1 1/2 tsp.
Dry white wine 1/3 cup
Chicken broth 1/2 cup
Butter 3 Tbsp.
1. Season the pork cutlets with salt and pepper. Dredge (coat) in the flour, shaking off any excess.
2. Add enough oil to a large saute pan to come to a depth of 1/2 inch and heat over high heat until the surface of the oil shimmers. Add the pork cutlets and pan-fry on first side until deep golden brown, 3 to 4 minutes. Turn the pork cutlets and continue cooking on the second side until the pork is cooked through and the exterior is golden brown, 3 to 4 more minutes. Transfer to a warmed platter and cover to keep warm while completing the ragout.
3. Pour off all but 2 tablespoons of the oil. Add the shallots to the pan and saute over medium heat until translucent, about 1 minute. Increase the heat to high. Add the mushrooms and thyme and saute until the mushrooms are lightly browned, about 2 minutes.
4. Add the wine and stir to deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the broth and any juices released by the pork. Simmer over high heat until the liquid has reduced by about halt about 5 minutes. Remove the pan from the heat and swirl in the butter to thicken the sauce slightly. Season the sauce with salt and pepper to taste. All of this can be made ahead of time. to serve, reheat the ragout sauce, place the pork cutlets into the sauce and serve.
5. Serve the pork chops on a heated platter accompanied by the sauce.
Russet potatoes, 1 l/2 lb.
Butter 2 Tbsp.
Egg, beaten 1 ea.
Egg yolk, beaten 1 ea.
Bread flour or all-purpose flour 1 – 1 1/3 cups
Salt to taste
Ground white pepper to taste
Butter, room temperature 3 Tbsp .
Flat-leaf parsley, chopped 1 Tbsp.
Method 1. Bake the potatoes until tender, Scoop out and pass the potatoes through a food mill or ricer into a large bowl. Cool completely.
2. Add the butter, whole egg, and egg yolk to the potatoes and mix well.
3)Add -just enough of-the -flour to-bind-the-mixture-into a dough (the-more flour added, the heavier the end result). Season with salt and pepper to taste. Do not overwork the dough or it will become tough.
4. Working on a lightly floured work surface, roll the dough into long cylinders about 1 inch in diameter. Cut into segments about 1 to 2 inches long. Shape the gnocchi using a gnocchi board or fork as per the chef’s demonstration. At this stage, keep refrigerated, covered in plastic until you are ready to boil them.
5. Bring a large pot of salted water to a boil. Working in batches as necessary, add the gnocchi and cook until they rise to the surface, about 4 to 6 minutes depending upon their size. Use a spider or a perforated spoon to lift the cooked gnocchi out of the water and place in a heated mixing bowl. Add the butter and gently toss to melt the butter and coat the gnocchi.
6. Serve in a heated bowl, garnished with the parsley.