Tulsa Women's Expo 2021 Recipes
Thank you to everyone who joined me at the Tulsa Women’s Expo last weekend! It was so fun to share some of my iconic dishes with you, as well as compete in a salmon cook-off with another incredibly talented local chef, Nico Albert of Burning Cedar Foods! Below you will find the recipes I presented during the cooking demos. If you have any questions, please don’t hesitate to email me, I’d be happy to answer!
Lemon-Garlic Aioli
INGREDIENTS
1 large Egg (at room temperature)
4 cloves Garlic (minced)
1 tsp Dijon mustard
1 tbsp Lemon juice
1/4 tsp Sea salt
1 cup Olive oil
INSTRUCTIONS
Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
Add the garlic, Dijon mustard, lemon juice, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
Pour the oil on top. Again, do not whisk or stir.
Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the aioli forms. Store in the refrigerator in a squeeze bottle or airtight container for up to 2 months.
Herbed Shrimp with Feta, Blistered Tomatoes, Crispy Artichoke & Lemon Aioli
INGREDIENTS
1 lb. Shrimp, peeled and deveined (tail on for presentation)
2 tsp. EACH of Parsley, Thyme and Oregano finely minced
1/4 C French feta, crumbled
{for the tomatoes}
1 C Grape tomatoes
1-2 T Olive Oil
1/4 C White wine
Salt and pepper to taste
Fried Artichoke hearts (see recipe below)
Lemon Garlic Aioli (recipe above)
Feisty Pea Microgreens (or extra parsley)
Olive oil and butter for searing (1:1 ratio)
Directions
Heat olive oil and butter in a sauté pan over medium high heat
Season shrimp with salt and pepper, and sear. Remove from heat and sprinkle with your desired amount of minced herbs. Hold warm until ready to serve.
For the tomatoes:
Heat the oil in a heavy bottomed pan or cast-iron skillet over high heat.
Once the pan is smoking, add tomatoes and let sit and blister in the skillet for about two minutes. Add the white wine until mostly reduced, then remove from heat and sprinkle with salt and pepper to taste.
To serve:
Serve the shrimp with dollops of aioli on the plate, the fried artichokes, crumbled feta and blistered tomatoes. Decorate the plate with microgreens or stems of parsley. Serve warm.
Deep Fried Artichoke Hearts
INGREDIENTS
1 can quartered artichoke hearts, drained and dried for 15 minutes then seasoned with salt and pepper
½ C flour
1 ½ C panko breadcrumbs
2 eggs, beaten
Oil for frying
Directions
Heat 2” of oil in a heavy bottomed pan to 375*F
While the oil is heating, coat the artichoke hearts first in flour, then egg and then panko crumbs. (this step can be done several hours in advance as well)
Fry for 60-90 seconds or until golden brown. Drain on paper towels and serve warm.
Handmade Gnocchi with Brown Butter, Lemon & Sage
INGREDIENTS
{FOR THE GNOCCHI}
2 medium russet potatoes
1 1/2 cups all-purpose flour
1/2 cup whole milk ricotta*(see recipe below)
1/4 cup freshly grated Parmesan
1 large egg
Kosher salt and freshly ground black pepper, to taste
{FOR THE SAUCE}
8 T unsalted butter
18-20 large fresh sage leaves
1/4 tsp crushed red pepper flakes
1 small fresh lemon, zested and juiced
Freshly grated Parmesan cheese
Kosher or fine sea salt and freshly cracked black pepper, to taste
DIRECTIONS:
{FOR GNOCCHI}
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely. (Alternately, cook your potatoes in an Instant Pot)
Cut in half; scoop flesh into a medium bowl and mash, or send through a potato ricer. Transfer 1 1/2 cups to a large bowl; stir in flour, ricotta, Parmesan, egg, 1 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste.
Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into an 18-inch long rope, about 3/4 to 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet. *
Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.
{FOR THE SAUCE}
Cook your gnocchi according to recipe instructions.
While gnocchi is cooking, heat 1 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it’s fine to add the gnocchi.) Sprinkle with 1/4 tsp. salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes. Transfer to a large plate. Repeat with the remaining gnocchi.
Meanwhile, heat the butter in a large sauté pan over medium-high heat. Once the butter has nearly melted, add in the sage leaves and crushed red pepper flakes. Continue to cook for 2-3 minutes until the butter has turned a golden-brown color and the sage leaves are crispy.
Remove pan from the heat. Add the reserved gnocchi, plus the zest and juice (about 1-2 tablespoons) of the lemon. Toss to combine. Taste the dish, and adjust the seasoning as desired.
Serve warm, garnished with parmesan cheese.
NOTES:
*To freeze, place uncooked gnocchi in a single layer on a heavily floured parchment-lined baking sheet, letting them air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until solid, about 1 hour. Transfer to freezer bags
* You may purchase store bought ricotta, I highly recommend Belgioioso Ricotta con Latte
Ricotta
INGREDIENTS
2 C whole milk
1 C heavy cream
1 tsp kosher salt
1 1/2 T good white wine vinegar
Directions
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Salted Caramel Apple Galettes
INGREDIENTS
{PIE DOUGH}
20 oz. Pastry flour
14 oz. Butter, ice cold and cubed
6 oz. Ice water (plus extra if it is dry out)
1 T sugar
1 tsp. Salt
{APPLE PIE FILLING}
2 lb. Apples, peeled and sliced
2 oz. Butter
3 oz. Sugar
_____
2 oz. Water, cold
.75 oz cornstarch
_____
3 ½ oz. Sugar
½ tsp. Salt
1 tsp. Cinnamon
¼ tsp. Nutmeg
2 tsp. Lemon juice
1 oz. Butter
{SALTED CARAMEL SAUCE}
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature and cut into pieces
1/2 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or another sea salt)
{FOR ASSEMBLY}
Breadcrumbs
Egg wash
Coarse sugar
DIRECTIONS
{FOR PIE DOUGH}
Add the flour, salt, sugar and butter to the bowl of a food processor.
Pulse and blend until you have a mixture of cornmeal and pea-sized butter pieces
Pour into a larger bowl, then add ice water, adding more water if needed 1 tablespoon at a time
Mix very gently, just until water is absorbed. The dough should come together when squeezed, but it should still look like coarse crumbs in the bowl
Gather the dough into 4 oz balls, then flatten into a disc on a sheet of plastic wrap. Wrap them up in the plastic wrap, smoothing the outer edges. Refrigerate for 1-4 hours. Can be frozen immediately also.
{FOR APPLE FILLING}
Sauté the apples lightly in the first quantity of butter until they are slightly softened. Add the first quantity of sugar as the apples cook. This will draw juices out of the apples, which will then simmer in these juices.
Mix the water and starch until smooth. Add the starch mixture to the apples and boil until the liquid is thick and clear.
Remove from the heat. Add the remaining ingredients. Stir gently until the sugar is dissolved and the butter is melted.
Cool completely.
{FOR THE SALTED CARAMEL}
In a 2 to 3 quart saucepot, melt the sugar over medium-high heat, swirling the pan frequently as it starts to melt. When the majority of sugar has melted you can start stirring with a whisk to break up any chunks of sugar.
Once all the sugar has melted watch your caramel like a hawk; swirling the pan occasionally. As soon as the sugar turns amber in color add your butter and whisk vigorously. It will bubble up aggressively but just keep whisking until all the butter has melted and has incorporated itself into the sugar.
Remove pan from the heat and slowly pour in the cream while whisking vigorously. The caramel is going to bubble aggressively again, so be careful.
Whisk until all the cream is incorporated and then whisk in the fleur de sel, adding more if needed.
Set the sauce aside to cool for 15 minutes prior to pouring it into whatever you’re storing it in (I recommend a glass jar).
You can refrigerate the sauce for up to 1 month, or freeze it for 6+ months. Reheat gently so it doesn’t burn.
ASSEMBLE THE GALETTES:
Preheat your oven to 400*F. Place a parchment paper lined baking sheet in there while heating up.
On a lightly floured surface, roll out pie dough and cut into circles.
Sprinkle with breadcrumbs. Place some of the apple pie mixture in the center of the dough round, then fold up the sides decoratively. Brush with egg wash and sprinkle with sugar. Place on a baking sheet and freeze for at least 15 minutes.
Transfer the galettes to the hot baking sheet and bake for 18-25 minutes, or until golden brown. Serve with vanilla ice cream.