Posted by Chef Thomas Minchella in Appetizer, Farmers Market, Pasta
on Oct 11th, 2010 | 3 comments
Making the pasta dough.
1. On a hard surface place 2 1/4 cups of all-purpose flour.
2. Make a well in the center and add 3 whole eggs. No need to add salt because you will salt the cooking water.
3. Mix slowly with a fork, using your other hand to keep the pile together.
4. Add 3 teaspoons of whole milk. Mix together with the fork.
5. Start mixing with your hands until a nice ball forms.
6. Sprinkle surface lightly with flour and need for 5-8 minutes.
Rolling the dough.
1. Divide the dough in half. Slowly roll the dough very thin. This will take time. Remember to always...
Posted by Chef Thomas Minchella in Appetizer, Seafood
on Apr 3rd, 2010 | 3 comments
I remember the first time I wanted to try skate wing. At the time I heard a lot about skate. A few restaurants around town were serving skate and thought I would give it a try! I have a habit of taking on tasks without deep research.
So I took my first step and ordered some skate from a local company and thought I would try five pounds or so for Saturday night menu item. The skate arrived early Saturday morning and when I got to work I was very excited. I had some scheduling to do along with purchasing and prep before I got started on my skate.
I took out my cutting board and sharp knives and...
Posted by Chef Thomas Minchella in Seafood
on Mar 24th, 2010 | 0 comments
I wait all year for halibut season. Halibut are among the largest fish in the sea and the largest in the flat fish family They are often caught up to 10 feet long and more than 200 pounds. I like the delicate sweet flavor and the snowy-white color. Large amounts of halibut are caught off the Gulf of Alaska. Russia and Japan produce large amounts of halibut but not as much as Alaska. Annual quotas now average about 25 tons.
Halibuts are caught using the “long line” method. The fishing gear consist of a unit of ground lines in lengths of 100 fathoms and are called skates. Each skate...