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Posts by mgm9128

I've made green dough two ways: the aforementioned, which does not require cooking the greens, and by blanching and pureeing. I prefer the raw version. Crushing simply allows for the most thorough incorporation of the greens into the dough. The dough I made above uses about 15g each of spinach and arugula to 200g of flour and around 8 egg yolks. Adding one yolk to the crushed greens will help fix the chlorophyl.
I recommend those fortunate to have access to fresh morels to try this dish. Make a fresh pasta dough, adding some arugula and spinach crushed in a mortar and pestle, roll to the thinnest setting and cut into rounds. Boil for 1 minute, then transfer to a pan and glaze with the cooking juices from some asparagus and morels. Place a spoon of thinned asparagus puree on the plate, then a round of pasta, then some asparagus and morels, some more puree, then another round of...
Dabbling in the art of spatchcockery
Black bass steak with girolles
If you perceive there to be one, yes.
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