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Past Meals
Pasta dough
1.25 lb “00” flour
18 egg yolks
3 large eggs
1 tablespoon milk
1 tablespoon olive oil
Place flour on a cutting board, making a well in the middle.
Add eggs, milk, olive oil.
With a fork whisk the egg mixture slowly incorporating the flour.
Knead the dough until completely smooth.
Let rest at least 20 min, then roll
Eggs for our pasta sourced from our friends at Quivera
and Earlybirds Place.
Anglotti Celery Root Filling
2 large Celery Roots 2 tbsp unsalted butter 2 tbsp minced shallot 2 tbsp garlic confit 1 C white wine 2 C cream salt/ pepper/sugar
Peel the celery root and dice into small pieces.
Heat the butter in a medium sized sauce pan.
Add shallot & garlic.
Sweat until translucent & then add celery root.
Deglaze with white wine and reduce.
Pour cream over celery & simmer on low heat until soft.
Season with salt, pepper and a pinch of sugar.
Blend until smooth, then chill.
Place in a piping bag
All text and photos, Jil Hales (unless otherwise noted)
All text and photos, Jil Hales (unless otherwise noted)
All text and photos, Jil Hales (unless otherwise noted)
All text and photos, Jil Hales (unless otherwise noted)
(originally posted March 10, 2010) Sunday March 7th (the last day of Wine Barrel Tasting weekend) 12-12:30 pm Dawn Elise & Ari's Baby Shower brings the first day of Spring Co-hosts Lukka Feldman and Joy Sterling
6:30- 11pm
Oscar Dinner Party: Homage a Julia Child
All text and photos, Jil Hales (unless otherwise noted)