Episode 47: Pasta

Soft Polenta in Parmesan Cups
Crisp Parmesan Cups
Paella Valencia
Hominy Corn & Foie Gras Pudding
Oatmeal Ice Cream

SOFT POLENTA IN PARMESAN CUPS
4 cups cold water (1 litre)
5 cups chicken broth (1 ¼ litres)
white pepper
2 tablespoons salt (30 grams)
¼ cup olive oil (60 millilitres)
¼ cup butter (60 grams)
½ cup grated Parmesan cheese (35 grams)
2 tablespoons Marscapone (30 millilitres)
2 cups coarsely ground cornmeal mixed with 1 cup finely ground cornmeal (600 grams)

Preparation time is 30 minutes

Bring the water and chicken stock to a boil in a medium-sized heavy pot over medium heat. Add the salt, pepper and reduce the heat to medium low. As soon as the water begins to simmer, start pouring in the cornmeal by the handful in a thin stream, very slowly, and stir constantly with a long wooden spoon to prevent lumps from forming.

When all the cornmeal has been incorporated, keep the water at a steady, low simmer and stir the cornmeal mixture constantly. Cook the polenta for 15 to 20 minutes. As it cooks, the polenta will thicken considerably and it will bubble and spit back at you. Keep stirring crushing any lumps that form against the side of the pot.

The polenta is cooked when it has lost its coarse, sandy texture. Just before serving, add the olive oil, butter, cheese and transfer to a water bath to keep warm. Add the Marscapone for an extra creamy taste.

Yield: 6 servings
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CRISP PARMESAN CUPS
8 ounces of coarsely grated Parmesan Cheese (250 grams)

Preparation time is 15 minutes

On a non - stick cookie sheet or silpat, arrange four mounds of the grated Parmesan cheese, each thinly spread out to create an 8 inch diameter circle. Bake in a preheated hot oven - 400 degrees for 4 to 5 minutes. As soon as cheese melts and starts to run together remove from oven and as soon as possible, lift each disk and drape over an upturned cup, bowl or glass. Allow to cool and shape. This should resemble a bowl in which to serve your polenta.

Yield: 4 servings
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PAELLA VALENCIANA
2 yellow peppers, diced
1 cup white broad beans (soaked) (200 grams)
1 cup green beans (trimmed and halved) (200 grams)
3 medium sized tomatoes, peeled and diced
3 cups medium grain rice (630 grams)
1 – 2 to 3 pounds chicken, cut into pieces
1 medium sized rabbit (cut into pieces)
24 snails
2 cloves of garlic, minced
1 onion, diced
2 fluid ounces olive oil (60 millilitres)
½ teaspoon saffron
10 cups chicken stock (2 ½ litres)
1 ½ Chorizo sausage
Salt and pepper to taste

Heat the olive oil in a paella pan. Add Chorizo, season chicken and rabbit and brown all sides on medium heat. Then add the snails and fry briefly. Remove meat and snails from the pan and set aside. Add the onion, garlic, green beans, tomato and peppers to the pan and lightly brown. Add the soaked beans and chicken stock and simmer for 10 minutes. Then add saffron and rice and mix well. Put the meat and snails back to the pan and cook for additional 10 minutes on low heat until chicken stock has boiled away. Season if necessary and serve.

Yield: 8 servings
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HOMINY CORN AND FOIE GRAS PUDDING

Corn Bread
1 8-inch pan
300 grams all purpose flour (10 ounces)
300 grams cornmeal (10 ounces)
100 grams sugar (3 ¼ ounces)
25 grams baking powder (2 tablespoons)
10 grams kosher salt (heaped teaspoon)
8 eggs
375 millilitres cream corn (12 fluid ounces)
125 millilitres milk (4 fluid ounces)
2 fluid ounces melted butter (60 millilitres)
1 tablespoon jalapeno purée (15 millilitres)
3 ounces grated cheddar (1 ¼ cups)
2 ounces duck fat (1/4 cup)

Preheat oven to 350 degrees Fahrenheit
Preparation time is 1 hour
Ease of preparation is easy

Mix dry ingredients. Add eggs, corn and milk. Add cheese, butter, jalapeno purée and duck fat. Cook the bread for 45 minutes to 1 hour. Remove from oven and cool. When cool, cut into 1-inch cubes and toast, and set aside.

Mixture for Hominy Corn Pudding
6 eggs
½ litre 35% cream (2 cups)
1 cup corn (200 grams)
¼ ounce roasted garlic puree
Salt and pepper to taste
1 pound foie gras, diced in ½ inch cubes (500 grams)
1 cup hominy corn (200 grams)

Preheat oven to 300 degrees Fahrenheit
Preparation time is 1 ½ hours
Ease of preparation is difficult

Puree eggs, cream, and garlic. Season to taste with salt and pepper. Set aside.

Gather 4, 4 ounce ramekins and fill with diced corn bread, corn and diced foie gras. Then cover each ramekin with the cream, egg and corn mix and cook in a bain marie for 35 minutes or until set.

Yield: 4 servings
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OATMEAL ICE CREAM
1 vanilla bean
1 ½ litre milk (6 cups)
½ litre 35 % cream (2 cups)
400 grams sugar (2 cups)
100 grams honey (1/2 cups)
16 egg yolks
175 grams oatmeal (1 ½ cups)
½ teaspoon cinnamon
1 tablespoon icing sugar (15 millilitres)

Preheat oven to 330 degrees Fahrenheit
Preparation time is
Ease of preparation is easy

Split the vanilla bean and scrape the seeds into the milk. Pour into a saucepan and place the milk over a medium high heat. Whisk the yolks and sugar together until pale. When milk is hot ladle 1/4 of the milk into the yolk mixture. When the milk comes to a boil pour the yolk mix into the milk and stir gently with a wooden spoon. Cook until slightly thick (the mixture should coat the back of a spoon) remove immediately, and strain. Add ½ of the oatmeal to the mixture and cool. Let rest overnight in the fridge.

Take the remaining oatmeal and blend with icing sugar and cinnamon. Spread onto a baking tray lined with parchment paper and bake until golden and crispy. Let this cool. Fold it into the ice cream mixture before adding it to the ice cream machine. Freeze in the ice cream machine according to manufacturers directions.

Sprinkle with fresh honey when serving.

Yield: 2 litres
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Recipes courtesy of Chef Michael Bonacini of Toronto’s Oliver Bonacini Restaurants, including ‘Canoe’; ‘Auberge du Pommier’; ‘Biff’s’; ‘Jump Café’; & ‘Steakfrites

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