This was one of our courses on Valentines day. I really enjoyed this dish and thought I'd share.
First roast some beets. You can drizzle them skin on with a bit of oil and wrap them in foil and toss them in the oven until tender, or you can put them in a pan with a bit of water, cover with foil and bake them that way. You won't need many. Just use your judgement on how much filling you will need to fill the amount of pasta for however many people.
Once they are cooled, toss them in the food processor until uniformly ground. For the best results wrap them in cheesecloth and hang them overnight over a bowl to catch the excess liquid. Place your beet pulp into a mixing bowl and season aggressively to taste with salt and pepper. Add a bunch of shredded parmesan to taste, and some fresh mint chiffonade. Add some bread crumbs, a little at a time while mixing to thicken up the mixture. Try to go for the consistency of ricotta cheese. Once you have it where you want it and tasting good, add some egg. You won't need much, for say, 2 cups of filling a third of a beaten egg should be plenty. Put your filling aside.
Make your pasta dough. This recipe will make way more pasta than you need, so make some fettuccine or something.
6 large egg yolks
1 large egg
Tblsp milk
tsp Olive oil
Decent pinch of salt
1 3/4 cups AP flour (00 is better but more difficult to find.)
Make a well in the center of your flour, mix all your wet ingredients together and pour into the well. Using a fork or spoon, whisk from the center slowly incorporating flour from the edges until the dough begins to come together, it will be kind of stick and crumbly. Begin kneading your dough until it comes into a ball and is smooth and elastic. 4-5 minutes should be fine. Wrap up your dough and let it rest for 20-30 mins. While your dough is resting make your sauce.
Peel a bunch of Cippolini onions halve or quarter them and toss them in a pan and cover them with chicken stock. Simmer slowly until the onions are tender. You don't really want any color or carmelization. Strain the onions and puree them in a blender. Add a bit of water to thin it to a sauce like consistency and season to taste with salt.
Now make your pasta. Cut mabye a third of the pasta off of your ball and flatten it out a bit with a rolling pin. Run it through your pasta machine a few times until you get a nice even square and then start raising the number until you get to 7 and you have a nice long sheet. Lay it down on your work area going from right to left and brush the lower half of the dough with egg wash. Get a piping bag and fill it with your beet mixture. Pipe a tube of filling at the very bottom of your sheet all the way across from right to left or vice versa. Now from the bottom roll your entire sheet upwards over the filling twice. Now using your two index fingers pinch downwards on the tube from right to left in one inch increments all the way across your sheet. Using a knife or a pasta cutter cut vertically through the indentations made by your fingers. You will now have several little sealed pouches of filling. Trim the excess dough from the tops to the desired length, you can re roll the scraps later if you want. You should be left with something that looks like this:
(http://img141.imageshack.us/img141/4927/sweetpotatoagnolotti4.jpg) (http://imageshack.us/photo/my-images/141/sweetpotatoagnolotti4.jpg/)
Those aren't the beet agnolotti, just a pic I pulled off the internet.
To finish, cook the pasta heat the sauce add some more fresh mint chiffonade and toss your cooked pasta in it. Top with some more parm and dig in.
Even if you don't make the beet filling, learn to make agnolotti, they are by far the easiest filled pasta to make. Here is a youtube video to help you visualize my instructions.
http://www.youtube.com/watch?v=3ceKG_0_xdQ&feature=related
Yeah, Ed Rush posted a good recipe. http://www.zoklet.net/bbs/showthread.php?s=182fd55c28f92b07bd7195dc7a61ce5b&p=3378968#post3378968
Quote from: Nigel on February 17, 2012, 03:49:40 AM
Yeah, Ed Rush posted a good recipe. http://www.zoklet.net/bbs/showthread.php?s=182fd55c28f92b07bd7195dc7a61ce5b&p=3378968#post3378968
Go check that Zoklet thread again. He left a message for you.
So how many accounts do you have there? I know of three.
Quote from: Nigel on February 17, 2012, 03:58:50 AM
So how many accounts do you have there? I know of three.
Look I'm not sure what you are talking about but lets try to stay on topic.
I think if you took the beets out of this dish it would be an unbeetable winnar!
HERE IS A RECIPE: TAKE SOMETHING VERY SWEET, PUT AN INCREDIBLY SWEET SAUCE OVER IT, AND GARNISH IT WITH MINT. I HAVE NO CONCEPT OF BALANCED FLAVOR PROFILES BUT MY USE OF ITALIAN WORDS SURE MAKES ME IMPRESSED WITH MYSELF!
Quote from: Fuck You One-Eye on February 17, 2012, 02:41:48 PM
HERE IS A RECIPE: TAKE SOMETHING VERY SWEET, PUT AN INCREDIBLY SWEET SAUCE OVER IT, AND GARNISH IT WITH MINT. I HAVE NO CONCEPT OF BALANCED FLAVOR PROFILES BUT MY USE OF ITALIAN WORDS SURE MAKES ME IMPRESSED WITH MYSELF!
I like sweet with my sweets :P
Quote from: DECI4 on February 17, 2012, 04:03:20 AM
Quote from: Nigel on February 17, 2012, 03:58:50 AM
So how many accounts do you have there? I know of three.
Look I'm not sure what you are talking about but lets try to stay on topic.
Don't worry, it's not like I'd post your PI. I'm not like your little buddies.
Quote from: Fuck You One-Eye on February 17, 2012, 02:41:48 PM
HERE IS A RECIPE: TAKE SOMETHING VERY SWEET, PUT AN INCREDIBLY SWEET SAUCE OVER IT, AND GARNISH IT WITH MINT. I HAVE NO CONCEPT OF BALANCED FLAVOR PROFILES BUT MY USE OF ITALIAN WORDS SURE MAKES ME IMPRESSED WITH MYSELF!
RITE? WHY ISN'T ANYONE ELSE IMPRESSED WITH MY GENIUS?
Quote from: Fuck You One-Eye on February 17, 2012, 02:41:48 PM
HERE IS A RECIPE: TAKE SOMETHING VERY SWEET, PUT AN INCREDIBLY SWEET SAUCE OVER IT, AND GARNISH IT WITH MINT. I HAVE NO CONCEPT OF BALANCED FLAVOR PROFILES BUT MY USE OF ITALIAN WORDS SURE MAKES ME IMPRESSED WITH MYSELF!
I was wondering what was taking you so long. Thanks for being so predictable.
Some days I miss AKK and Dead Kennedy.
:bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bunny: :bsex: :bacon: :bsex:
Quote from: Charley Brown on February 17, 2012, 07:09:02 PM
Some days I miss AKK and Dead Kennedy.
Yeah, at least DK put some effort into it. I'd say he was the most masterful troll I've ever encountered but he wilted like a week-old flower when I encountered him face to face. A true master would have found a way to troll me IRL.
AKK, of course, wasn't trolling. He was actually like that.
Yep, he's pretentious asshole all the way down.
Quote from: DECI4 on February 17, 2012, 06:56:27 PM
Quote from: Fuck You One-Eye on February 17, 2012, 02:41:48 PM
HERE IS A RECIPE: TAKE SOMETHING VERY SWEET, PUT AN INCREDIBLY SWEET SAUCE OVER IT, AND GARNISH IT WITH MINT. I HAVE NO CONCEPT OF BALANCED FLAVOR PROFILES BUT MY USE OF ITALIAN WORDS SURE MAKES ME IMPRESSED WITH MYSELF!
I was wondering what was taking you so long. Thanks for being so predictable.
You work at
Nell's?
:lulz: :lulz: :lulz: :lulz: :lulz:
Oh dear, no wonder you're so precious. But hey, Dahlia Lounge got alot better after he took his pretentious crap somewhere else, so at least there's that.
:lulz: :lulz: :lulz: :lulz: :lulz:
Guys, we've got a regular culinary IANAR here.
:lulz:
This pretentious assed place?
January 10, 2012
CHEF'S TASTING MENU
Sea Scallop with Leeks, Hedgehog Mushrooms, Tarragon and Lobster Broth
Columbia River Sturgeon with Kohlrabi, Mustard Greens and Bacon Vinaigrette
Pan Seared Venison with Parsnip Puree, Rapini and Yellow Foot Mushrooms*
Assorted Cheeses with Local Cameo Apples and Spicy Toasted Pecans – add $10
Chocolate Hazelnut Torte with Caramel Ice Cream and Raspberries
45.
. . .
SMALL PLATES
Local Oysters with Lime, Ginger Vinaigrette 13.
Sweet Onion Tart with Hazelnut Butter and Jerusalem Artichoke Chips 10.
Organic Field Green Salad with Goat Cheese Crostini and Sherry Vinaigrette 7.
Veal Sweetbreads with Hearts of Palm, Rapini and Thyme Jus* 14.
Goat Cheese Flan with Frisée, Poached Bosc Pear, Toasted Pecans and Port Syrup 9.
Monterey Bay Sardines with Radicchio, Jerusalem Artichoke Pickles and Aged Balsamic 11.
Hedgehog Mushroom Risotto with Basil and Reggiano Parmesan Cheese 12.
Herb Ricotta Agnolotti with Spinach and Lamb Ragout 12.
Red Beet Salad with Arugula, Apples, Feta Cheese and Cider Vinaigrette 10.
Saleh's Calamari with Parsley Salad and Aioli* 11.
Celery Root Soup with Tarragon and Truffle Oil 8.
Assorted Cheeses with Local Cameo Apples and Spicy Toasted Pecans 10.
BIG PLATES
Braised Lamb Shoulder with Semolina Gnocchi, Lacinato Kale and Yellow Foot Mushrooms 25.
Ahi Tuna with Fennel, Leeks, Lemon Zest and Cucumber, Tarragon Cream* 26.
Calf's Liver with Fingerling Potatoes, Roasted Sweet Onions and Green Peppercorn Jus* 19.
Free Range Chicken Breast with Rutabaga Puree, Spinach and Black Trumpet Mushrooms 22.
Mangalitsa Pork Sirloin with Butternut Squash, Mustard Greens and Hedgehogs* 24.
Grilled Mahi Mahi with Roasted Cauliflower, Baby Bok Choy and Bacon, Dill Vinaigrette* 24.
Kobe Hanger Steak with Aligote Potato Puree, Brussels Sprouts and Balsamic Jus* 29.
Pan Seared Duck Breast with French Lentils, Savoy Cabbage and Satsuma Orange Sauce 25.
Grilled Swordfish with Jerusalem Artichoke "Risotto", Rapini and Caper Brown Butter 25.
Sea Scallop with House-made Fettuccini, Cherry Tomatoes, Cippolinis and Saffron Broth* 26.
http://www.nellsrestaurant.com/menu/
Yup, that's the one. They were among the vanguard of the extreme yuppification of Green Lake.
That reminds me, when I get home in a few days and make the inevitable weekend excursion up to Seattle, I gotta hit Dahlia Lounge. Their calamari is the best I've ever had anywhere, period. And it's walking distance from the Five Point and the Rendezvous, which is an incredibly important aspect of any Seattle dining establishment.
We are currently on an intense search for the best Chilli Relleno in the world. We have located a couple of front runners!
Best one of those I've ever had was in Alpine, CA (just outside San Diego) out of some taco truck in the parking lot of a supermarket.
Best one I've had recently was at a place called Jalapeno's in Englewood, CO (just south of Denver). It deviated from the traditional preparation a bit, but was incredibly delicious.
And yeah, a good chili relleno is one of life's little pleasures.
Quote from: Fuck You One-Eye on February 17, 2012, 08:25:09 PM
Best one of those I've ever had was in Alpine, CA (just outside San Diego) out of some taco truck in the parking lot of a supermarket.
Best one I've had recently was at a place called Jalapeno's in Englewood, CO (just south of Denver). It deviated from the traditional preparation a bit, but was incredibly delicious.
And yeah, a good chili relleno is one of life's little pleasures.
We found one in Santa Rosa at one of the original Route 66 eaterys and another in a tiny (seating cap of 17) cafe in Colombus. We never have seafood due to Terris allergy to shellfish. I admit I miss it occasionally.
Quote from: Fuck You One-Eye on February 17, 2012, 07:45:50 PM
Quote from: DECI4 on February 17, 2012, 06:56:27 PM
Quote from: Fuck You One-Eye on February 17, 2012, 02:41:48 PM
HERE IS A RECIPE: TAKE SOMETHING VERY SWEET, PUT AN INCREDIBLY SWEET SAUCE OVER IT, AND GARNISH IT WITH MINT. I HAVE NO CONCEPT OF BALANCED FLAVOR PROFILES BUT MY USE OF ITALIAN WORDS SURE MAKES ME IMPRESSED WITH MYSELF!
I was wondering what was taking you so long. Thanks for being so predictable.
You work at Nell's?
:lulz: :lulz: :lulz: :lulz: :lulz:
Oh dear, no wonder you're so precious. But hey, Dahlia Lounge got alot better after he took his pretentious crap somewhere else, so at least there's that.
:lulz: :lulz: :lulz: :lulz: :lulz:
Guys, we've got a regular culinary IANAR here.
:lulz:
This thread turned out to be pretty funny, not because you gave me yet another example of your obsession with me, but because I USED to work at Nells full time. Now I only work there a couple of times a month. Can you guess where my main gig is now? I'll give you a hint. It's one of the three restaurants you named in this thread. Looks like I might end up cooking for you after all!
:lulz: :lulz: :lulz: :lulz:
It still amazes me how small a place Seattle really is.
Quote from: What's-His-Name? on February 17, 2012, 01:33:01 PM
I think if you took the beets out of this dish it would be an unbeetable winnar!
It was the beets that took out the little lamb...
Nigel whats ferks on about this time?
Quote from: Billy the Twid on February 17, 2012, 10:20:10 PM
Nigel whats ferks on about this time?
Google "agnolotti" for some etymology, could ya?
Ah. I dont speak italian. Went over my head.
Nope. Im at work. Also wikipedia says agnolotti is either named after its proported inventor or for the latin word annellus no lamb involved. Though i can see the similarity to agnus.
Yea, I was worried that would not actually trace back, phonetically though... :horrormirth:
Definition of AGNOLOTTI
: pasta in the form of semicircular cases containing a filling (as of meat, cheese, or vegetables)
Origin of AGNOLOTTI
Italian, plural of agnolotto, agnellotto, alteration of anellotto, diminutive of anello ring, from Latin anellus, diminutive of anus ring — more at anus
First Known Use: 1953
So if youre eating agnelotti youre eating small anuses. :lol:
Quote from: Charley Brown on February 17, 2012, 10:50:48 PM
Definition of AGNOLOTTI
: pasta in the form of semicircular cases containing a filling (as of meat, cheese, or vegetables)
Origin of AGNOLOTTI
Italian, plural of agnolotto, agnellotto, alteration of anellotto, diminutive of anello ring, from Latin anellus, diminutive of anus ring — more at anus
First Known Use: 1953
I think that it's probably better before alteration, although I refuse to discus taste...
Quote from: DECI4 on February 17, 2012, 09:17:36 PM
This thread turned out to be pretty funny, not because you gave me yet another example of your obsession with me, but because I USED to work at Nells full time. Now I only work there a couple of times a month. Can you guess where my main gig is now? I'll give you a hint. It's one of the three restaurants you named in this thread. Looks like I might end up cooking for you after all!
:lulz: :lulz: :lulz: :lulz:
It still amazes me how small a place Seattle really is.
I haven't eaten at Dahlia Lounge in a few years. I'm disappointed to hear it's gone downhill.
I'm assuming that's where you work because there's no way you'd even get hired at the Five Point, let alone survive a friday night there.
Quote from: Fuck You One-Eye on February 18, 2012, 12:55:04 AM
Quote from: DECI4 on February 17, 2012, 09:17:36 PM
This thread turned out to be pretty funny, not because you gave me yet another example of your obsession with me, but because I USED to work at Nells full time. Now I only work there a couple of times a month. Can you guess where my main gig is now? I'll give you a hint. It's one of the three restaurants you named in this thread. Looks like I might end up cooking for you after all!
:lulz: :lulz: :lulz: :lulz:
It still amazes me how small a place Seattle really is.
I haven't eaten at Dahlia Lounge in a few years. I'm disappointed to hear it's gone downhill.
I'm assuming that's where you work because there's no way you'd even get hired at the Five Point, let alone survive a friday night there.
You are probably right, after a few hours of banging out generic bar slop to hundreds of drunk hipsters I'd probably quit out of sheer boredom. I've spent enough time working in busy slop houses for one lifetime.
Quote from: DECI4 on February 17, 2012, 04:03:20 AM
Quote from: Nigel on February 17, 2012, 03:58:50 AM
So how many accounts do you have there? I know of three.
Look I'm not sure what you are talking about but lets try to stay on topic.
Naw.
Quote from: DECI4 on February 18, 2012, 02:42:01 AM
Quote from: Fuck You One-Eye on February 18, 2012, 12:55:04 AM
Quote from: DECI4 on February 17, 2012, 09:17:36 PM
This thread turned out to be pretty funny, not because you gave me yet another example of your obsession with me, but because I USED to work at Nells full time. Now I only work there a couple of times a month. Can you guess where my main gig is now? I'll give you a hint. It's one of the three restaurants you named in this thread. Looks like I might end up cooking for you after all!
:lulz: :lulz: :lulz: :lulz:
It still amazes me how small a place Seattle really is.
I haven't eaten at Dahlia Lounge in a few years. I'm disappointed to hear it's gone downhill.
I'm assuming that's where you work because there's no way you'd even get hired at the Five Point, let alone survive a friday night there.
You are probably right, after a few hours of banging out generic bar slop to hundreds of drunk hipsters I'd probably quit out of sheer boredom. I've spent enough time working in busy slop houses for one lifetime.
Hipsters don't go in there on friday night. They'd get robbed and probably stabbed, just like you would. :lulz:
Quote from: Fuck You One-Eye on February 18, 2012, 03:51:01 PM
Quote from: DECI4 on February 18, 2012, 02:42:01 AM
Quote from: Fuck You One-Eye on February 18, 2012, 12:55:04 AM
Quote from: DECI4 on February 17, 2012, 09:17:36 PM
This thread turned out to be pretty funny, not because you gave me yet another example of your obsession with me, but because I USED to work at Nells full time. Now I only work there a couple of times a month. Can you guess where my main gig is now? I'll give you a hint. It's one of the three restaurants you named in this thread. Looks like I might end up cooking for you after all!
:lulz: :lulz: :lulz: :lulz:
It still amazes me how small a place Seattle really is.
I haven't eaten at Dahlia Lounge in a few years. I'm disappointed to hear it's gone downhill.
I'm assuming that's where you work because there's no way you'd even get hired at the Five Point, let alone survive a friday night there.
You are probably right, after a few hours of banging out generic bar slop to hundreds of drunk hipsters I'd probably quit out of sheer boredom. I've spent enough time working in busy slop houses for one lifetime.
Hipsters don't go in there on friday night. They'd get robbed and probably stabbed, just like you would. :lulz:
The only time he's probably allowed in the kitchen is when the chef wants to jump his ass for sending dirty pots back to the line.
Yeah, he's already proved that at best, he's a prep cook or salad bitch. Given the sad lack of culinary understanding he's displayed so far I can't believe they'd let him on the hot line at someplace like Dahlia Lounge.
And he spends WAY too much time spreading his aspergers around the internets to be a dishwasher, those guys actually have to work hard.
Heh, I remember when I bought the Running Creek Grill. Never worked a day in a restaurant, so I started in the dish room and slowly worked my way up. That was some hard work.