SEASON FIVE
Episode 130: Noodles
Goat Cheese & Fresh Herb Cappelletti with Asparagus and Brown Butter
Pineapple Teriyaki Noodles
Scallops in a Spicy Broth with Soba Noodles
Crispy Fried Noodle Cake
Crispy Apricot Ravioli
GOAT CHEESE & FRESH HERB CAPPELLETTI WITH ASPARAGUS AND BROWN BUTTER
| Filling: 1 pound of room temperature fresh goat cheese - (500grams) 1 ½ teaspoons of finely chopped garlic - (7.5ml) 3 tablespoons of dry white wine - (45ml) 3 teaspoons of extra-virgin oil - (15ml) Grated zest of 1 lemon ½ cup finely chopped mixed fresh herbs (i.e. parsley, chervil, basil, chives, tarragon, and thyme) - (125ml) 1 tablespoon fine fresh breadcrumbs - (15ml) Salt and freshly ground pepper to taste 1 pound Cappelletti Pasta Dough - (500grams) 1 large egg yolk beaten lightly Pot of boiling water |
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For the Sauce:
1/3 lb unsalted butter - (300grams)
Salt to taste
½ lb. asparagus, parboiled for 1-2min until tender, then cut into 1 inch pieces (250 grams)
4 tablespoons pf freshly grated Parmesan cheese - (60ml)
Basil sprigs for garnish
Preparation Time: 24 hours, Cooking Time: 1 ½ hours
To make the filling, combine goat cheese, garlic, white wine, olive oil and lemon zest in a mixing bowl. Mix together thoroughly and gradually introduce your fresh and finely chopped herbs. Mix well and refrigerate overnight to allow herbs to infuse.
Roll out pasta dough on a floured surface to create a 12 x 10 inch rectangle. Using a knife and a ruler gently cut out 6 rows of five 2 inch squares.
In the center of each square, place a small amount of the filling and gently fold over to create triangles.
Using a large egg yolk that has been beaten lightly and your fingers press down on the sides of the triangle to create an egg yolk seal. Once the sides have been sealed, fold the long tips of the triangle over each other to create a hat like shape.
Bring a large pot of salted water to a boil. Gently place the cappelletti into the boiling water and cook for 3-5 min, until they begin to float and become tender. Then carefully, without tearing, strain them using a slotted spoon.
Start the sauce by parboiling the asparagus and trim to 1 inch pieces.
Dissolve butter in small saucepan over moderate heat. Whisk sporadically until butter solids turn light brown. Sprinkle in some salt and add the asparagus. Toss gently to coat the vegetables and add the cooked cappelletti. Continue to toss gently and completely coat the pasta with butter. Add the Parmesan cheese and toss to coat. Plate the pasta and sprinkle a touch more Parmesan and season with salt and pepper. Garnish with fresh torn basil.
Serve and Enjoy!
Yield: 4 servings
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3 ½ oz bean-thread noodles (cellophane - available in Asian specialty food stores) - (90ml) Preparation Time: ½ hour, Cooking Time: 10 minutes |
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Toss cellophane noodles into a pot of hot water to steep for ½ hour.
Meanwhile combine cornstarch and pineapple juice in small bowl. Heat olive oil in a small skillet over moderate heat. Add the garlic and stir for one minute until fragrant. Add the pineapple juice and cornstarch mixture. Add soy sauce, and chopped basil leaves. Cook for 1 minute and set aside.
Move to the noodles when ready, and drain in sieve. Using scissors cut the noodles into 3 inch lengths.
Heat a large non-stick skillet and add red bell pepper strips and 2 tablespoons of water. Cook and stir for approximately 1-2 minutes until tender. Place the noodles in the pan with the sauce and toss. Place over moderate heat and cook until heated through and noodles are transparent and soft. Season with salt and pepper to taste and garnish with red pepper.
Serve and enjoy!
Yield: 4 Servings
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SCALLOPS IN A SPICY BROTH WITH SOBA NOODLES
| 4 to 8 ounces of soba noodles - (125ml to 250ml) 2 tablespoons of extra-virgin olive oil - (30ml) 8 halved and stems removed fresh shitake mushrooms Salt and pepper to taste 2 ½ -4 cups of chicken stock - (500ml to 1000ml) 4 large sea scallops 1 tablespoon fresh chopped and packed cilantro - (15ml) 1 tablespoon fresh chopped and packed parsley - (15ml) |
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Spice Mixture
3 small cloves of garlic
1 teaspoon of dry roasted coriander seeds - (5ml)
½ teaspoon of coarse sea salt - (2.5ml)
1 teaspoon of chopped fresh ginger - (5ml)
Preparation Time: 10 minutes, Cooking Time: 10 minutes
Add the soba noodles to a pot of unsalted water and cook at a boil for 3-4 minutes. Drain the noodles and run them under cold water until chilled to stop the cooking.
Place the spice ingredients - garlic, roasted coriander seeds, sea salt and ginger in mortar and pestle and grind until the mixture is fairly fine.
Heat olive oil over medium heat until it is hot, but not smoking. Add the spice mixture and stir for 30 seconds until fragrant. Add the mushrooms and stir for another 30 seconds. Add the stock and season with salt and pepper. Simmer for 2-3 minutes.
Ladle some of the stock mixture into a separate skillet and bring to a boil. Add the scallops and cover. Let the scallops cook for 30-45 seconds then take the pan off the heat and let sit - still covered.
Heat some water in a kettle. Pour the boiling water over the noodles while they are still in the colander. This will make them warm again. Drain the noodles thoroughly and divide them between 2 soup bowls. Spoon the scallops and sauce over top. Divide the stock and vegetables between the bowls and garnish with fresh cilantro and parsley.
Yield: 2 servings
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| 2 pounds of dried spaghetti - (1000grams) 2 cups of onions diced - (500ml) 1/3 cups of unsalted butter - (75ml) 6 larges eggs 2 cups of heavy cream - (500ml) 1 pound of grated mozzarella - (500grams) 1/2 pound of diced smoked ham - (250grams) 2 cups of flat leafed finely chopped parsley - (500ml) 1 tablespoon of salt - (15ml) 1 tablespoon of pepper - (15ml) ½ cup of olive oil - (125ml) 1 ½ teaspoons of minced garlic - (7.5ml) ½ teaspoon of balsamic vinegar - (2.5ml) 4 large tomatoes - peeled and chopped coarsely 1 cup of clarified butter - (250ml) |
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Preparation Time: 1 hour, Cooking Time: 2 hours, Cooling Time: 3 hours and up to 24 hours
Preheat oven to 350°F - (180°C)
Start cooking the pasta by inserting it in a large pot of boiling and salted water. Over high heat stir occasionally and test single spaghetti strands to see if they are "al dente"; that is to say when there is slight resistance and firmness in strands, then drain in strainer.
Add diced onions and the teaspoon of butter in large frying pan and sauté over medium until contents become golden brown.
Whisk eggs and cream in a large bowl. Introduce while stirring the mozzarella, ham, parsley, and season with salt & pepper. Amalgamate contents by tossing around the pasta and sauce thoroughly.
Grease a medium spring-form along the interior with room temperature butter. Pour the pasta mixture into the spring-form, which will then be set on a baking dish. Subsequently, position the baking dish in the middle of the oven, for approximately 1 hour and 15minutes time or until the center of the top layer becomes firm when touched.
Leave baking dish with pasta noodles to cool in oven for 30 minutes, and then transfer to refrigerator to chill at least 3 and up to 24 hours.
Afterwards, pass a sharp knife around the pan in order to cleanly separate pasta cake from sides of the pan. Transfer on to a working surface and cut in 12 wedges. Place 4 wedges in a hot skillet with 4 tablespoons of clarified butter. Sauté over medium to high heat, coating the wedges by rotating in melted butter. Continue until wedges are crisp and golden. Repeat technique with the remaining 8 wedges, cooking four per batch.
For the sauce prepare ½ cup of olive oil at medium to high heat, in a small skillet. Allow oil to get very hot but not start to smoke. Introduce 1½ teaspoon of chopped garlic and sauté slightly. Then pour in balsamic vinegar, diced tomatoes, and season with salt & pepper.
Stir occasionally and when mixture starts to boil let cook for 2 minutes, then strain through a fine sieve, positioned over a bowl to catch liquids. Combine the liquid and half the tomatoes in a separate bowl. Spoon the sauce from the latter bowl onto a serving plate and top with a pasta cake. Garnish with some parsley.
Serve and Enjoy!
Yields: 6 Servings
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For Apricot-Almond Filling: For Apricot Coulis: |
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Use your favourite pasta dough
About 4 cups of vegetable oil for frying - (1liter)
Confectioners' sugar for sprinkling ravioli
Mint sprigs for garnish
You will need deep-fat thermometer
For apricot-almond filling, roast almonds in skillet until golden. Wait till almonds have cooled back down to room temperature and then drop them into a food processor. Pulse almonds coarse and grainy. Transfer into a small bowl and add the almond paste. Operate hand mixer at low speed while pouring in Amaretto. Add in diced apricots and then stir with a spatchula.
Divide dough into 4 pieces. Roll out pasta dough to about 1/8th of an inch thickness: dough should be very thin, almost see through. Using 3 inch cookie cutter cut out rounds. Repeat with remaining dough. Transfer half of dough rounds to baking sheet. Place a spoonful of apricot mixture on center of each round on baking sheet. Brush edges of dough rounds with water. Cover remaining rounds pressing firmly on edges to seal.
Heat a large kettle with 1 inch of oil. As soon as the deep-fat thermometer indicates 350°F begin frying ravioli in batches of 6, rotating once until golden brown.
Move ravioli with a slotted spoon on paper towels. Then put ravioli back into oil between batches. Sprinkle fried raviolis with confectioner's sugar.
The coulis: Combine the dried apricots, sugar and water into a saucepan and warm over a medium heat. Let simmer for 15 minutes or until apricots are softened. Pour mixture in blender then add lemon juice and blend until smooth. Strain mixture in fine sieve, squeezing for maximal yield into a bowl.
Spoon apricot coulis onto plate, then top with crispy ravioli and garnish with mint sprigs.
Serve and enjoy!
Yields: 6 Servings
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Recipe courtesy of Chef Caroline McCann-Bizjak
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