Endive salad with Balsamic vinaigrette

There is nothing like taking a bite out of a fresh crisp salad. This recipe is similar to one of my favorite salads that my mom used to make me as a kid, I hope you enjoy it as much as I do.

Ingredients

For the Vinaigrette 

1 TBL & 1 tsp Dijon mustard 

3 TBL & 1 tsp Balsamic vinegar

2 TBL Lemon juice

2 tsp Sugar

1 tsp Salt

1/2 tsp Black Pepper

1/2 C Light olive oil

(makes about a cup)

For the salad

A mix of chopped endives and radicchio

baby arugula 

cherry tomatoes 

pita chips or croutons 

Parmesan cheese - Shaved

Procedure

1. In a mixing bowl add the mustard, vinegar, lemon juice, Salt, Sugar, and Pepper, and mix well with a whisk.
2. continuously whisk the mixture while slowly adding in the olive oil. remember, the slower you add the oil the stronger your emulsification will be.
3. in another bowl mix all of your greens and the pita chips together and dress lightly with the balsamic vinaigrette.
4. serve and top with Parmesan cheese.
5. Enjoy!

Falafel & Mint Lebne

falafel is a staple of middle eastern cuisine. It is also a dish that is loved worldwide. I personally love Falafel, not just because of the amazing flavor and crispy texture, but because there are so many different ways to eat it. You can have falafel in a pita, you can put it in a salad, you can use it as a side dish, or you can just munch on it alone! This recipe reminds me of my favorite place in the world, Israel! My friends and family love this recipe and I hope you will too. Enjoy!

Ingredients

For Falafel

1.5 lb garbanzo beans (must soak 24hr)

25 Grams picked cilantro (about 1.5 cups)

25 Grams Picked Parsley (1.5 Cups)

30 Grams Garlic - Chopped (6-7 cloves)

5 Tablespoon Olive oil

1 Tablespoon salt

1 Tablespoon AP Flour

1-2 Tablespoons water

For Mint Lebne

220 Grams Lebne

100 Grams Heavy cream

about 1/2 Teaspoon salt

about 1/2 teaspoon sugar

4 Teaspoons Water

about 8 mint leaves - Fine chop

Procedure

1.  Soak the garbanzo beans in water for at least 24 hours (I let mine soak for about 32 hours in the refrigerator)
2. Add the Falafel ingredients to 
3. your food processor and pulse until you reach the consistency shown below.
4. Place mix into a bowl, cover with plastic wrap and let it sit in the refrigerator for about an hour.
5. now place the lebne and the cream into a small bowl and mix until you reach a nice smooth consistency.
6. add the sugar salt mint and water and mix well.
7. cover and let the lebne sit in the refrigerator (note; the lebne's flavor will develop after a short rest in the frige)
8. now just take the falafel mix and form your falafel (the best way to do this is with an ice cream scooper so that you get even falafels. also the less you handel the falafel the fluffier they will be). deep fry the falafel on a low heat until the become dark brown. 
9. let the falafel cool for about a minute and serve with the mint Lebne.

Sweet Corn Angiolotti

Fresh pasta is probably one of my favorite things to see on a menu.  There is just something magical about getting a nice hot plate of Hand made pasta, whether it is tagliatelli, papardelle, Ravioli, or Lasagna, it just doesn't matter. Fresh Pasta is AMAZING! after a lot of trial and error I finally found a pasta dough that I really love and I have been making pasta at home ever since. So give it a shot, and if you master the dough you will never have to buy dry store bought pasta ever again (I still buy dry pasta, don't worry its not a crime) 
This recipe is for the more advanced home cooks out there, but even if you haven't ever made fresh pasta don't hesitate to try. You might be a natural!

Ingredients

For the filling

6 Heads of white corn - Grated

1 Cup heavy cream

1-1/2 Teaspoon Sugar

1-1/2 Teaspoon salt 

For the Dough

2 Cups all purpose flour 

 2-3 large eggs

1/2 Teaspoon extra virgin oil

Semolina flour for dusting

(Makes About 1/2 Pound)

(you will need about 8-10 sheets of dough)

For the sauce

About half a stick of butter

3-4 sage leaves (fresh)

1 Tablespoon Parmesan cheese

Salt To taste

Procedure

1.  Add the flour, eggs and olive oil into a mixer and mix with the dough hook on a low speed until the dough starts to form.
2. Once you see that the dough is coming together take it out of the mixer and place it onto a lightly floured work surface and start to kneed the dough with the heel of your hands.
3. Continue to kneed the dough until all of the flour is incorporated. Depending on the size of the eggs and the moisture in the kitchen you may need to adjust the dough. if the dough seems to wet add a little more flour. 
4. kneed the dough by hand for at least 5 minutes.
5. The dough should be elastic and a little sticky, but not wet.
6. While the dough rests make your filling
7. Place the heavy cream and grated corn into a medium pot and let it cook on a medium flame stirring frequently so it does not burn. do not let it boil
8. Once the mix has cooked for at least 30 min. season with salt and sugar.
9. set aside and cool.
10. Wrap the dough in plastic wrap and let it rest at room temp for about 30 min.
11. Cut the dough into small pieces and start to gradually roll it through a pasta machine.
12. I like my dough to be thin so I roll it up to the 8th level on my machine (I can slightly see my hand through the dough when i hold it)
13. the pasta sheets should be about 6x12 if they are too long cut them to size.
14. lay the pasta sheet down on your work surface and pipe a line of the filling down the center of the sheet.
15. Fold the pasta over the filling and seal the edges with your hands.
16. now shape the angiolotti as shown in the pictures below, and cut them.
17. Sprinkle with semolina and put in the fridge.
18. Boil the Angiolotti in heavily salted water for about 2 minutes.
19. While the pasta is cooking melt the butter in a saute pan and add the sage to the butter and take of the heat.
20. Drain the pasta and add it to the melted butter and sage. 
21. put the pan back on a low flame and add the grated Parmesan to the pan and mix.
22. Serve and garnish with grated Parmesan Cheese. 
23. Save any extra dough in the Fridge.

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Spicy Tuna Tartare

I love sushi, and one of my favorite things to get when I eat sushi is spicy tuna, I know not traditional but I love it. This is a simple and easy way to enjoy the flavors of a spicy tuna roll at home without having to learn how to roll your own sushi. Enjoy this recipe, and there will be many more recipes to come!

Ingredients

.75 lb Sushi grade Ahi Tuna - cut into small cubes

1 Tablespoon pickled ginger - minced

4 Green onion tops - chopped 

1 Tablespoon Mayonnaise

1/4 Teaspoon Sriracha chili paste

1/2 Teaspoon salt

1/2 Lemon (juiced) 

1/4 Teaspoon Soy sauce

1/2 Avocado - small cubes

Pinch sugar

1/4 pack of wonton papers 

2 Cups oil for frying

Procedure

1. Cut each wonton paper into 4 equal pieces.
2. Fry the wontons in the oil until the begin to lightly brown and then quickly remove them before they burn.
3. Cut the Tuna into small cubes and place in a chilled bowl.
4. Add the rest of the ingredients into the tuna and mix well.
5. Carefully spoon some of the tuna mix onto each wonton crisp, serve and enjoy!