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Talk Takeaway: Cooking with Chef Richard Blais

Posted on Nov 27, 2012 10:45am

Chef Richard Blais joined THE TALK to show us his twist on some classic Italian favorites. Click here for more of his recipes!

Spaghetti and Meatballs

Semolina Pasta:

Ingredients: 

500g00 Flour         

300gEgg yolk       

1Egg, Whole    

10gOlive Oil        

10gSalt                

 

Method:

Place dry ingredients into extruder, mix until combined. Slowly add wet mixture mix well. Turn pasta machine to setting 2 for extrude. Cut pasta approximately 8" long. Drop into pot of seasoned water and cook approximately one minute until pasta is done. Shock in an ice bath.

 

Meatballs:

Ingredients: 

3 Lb      Ground Turkey

2 Lb    Loose Italian Sausage

2 ea    Eggs

1c.      Parsley, chopped

1Tbsp  Dry Oregano

1 ea    Onion, Small Dice

5 ClovesGarlic, chopped

Salt, Pepper, Chili Flakes 

1c.      Parmesan Cheese

4 slicesWhole wheat bread

1/2 cupLow fat milk

 

Method:

Sweat onion and garlic until soft. Combine all ingredients, shape into balls. Bake 500 degrees until done approximately 6-8 minutes

 

Tomato Sauce:

Ingredients: 

2 onions

2 carrots

10 cloves garlic

 

Method: 

Sweat down for 20 min

1 tsp chili flake paste from calbria

2 cans tomatoes, passed through food mill

2 cups Italian red wine 

Add to sweated veg

 

TO FINISH

Toss pasta and meatballs in sauce. Top with parmesan cheese and toasted garlic bread crumbs.

 

TIRAMISU

 

Make all elements below and stack to make the final product.

Layer 1 - Coffee Microwave Sponge Cake

Yields: 1 syphon

Ingredients:

6Eggs

100gMilk, coffee infused

120gAll-Purpose Flour

100gButter, melted

60gSugar

1/2tSalt

Method:

1. Whip the eggs and sugar, salt together until light and fluffy.

2. Melt Butter.

3. Drizzle in melted butter (make sure not hot!).

4. Whisk in flour, drizzle in milk infused with coffee.

5. Fill syphons, charge once.

6. Microwave in a pint deli for 30 seconds.

7. Let cool. Tear. Do not eat. Be careful the steam will burn you. 

 

Layer 2 - Whipped Mascarpone

Ingredients:

75g        10X sugar

1 pint    Mascarpone

 

Method:

Charge in a syphon

 

Layer 3 - Cocoa Crumble

Ingredients:

192g      AP

30g        Corn Starch

8oz        Butter

134g      Sugar

50g        Cocoa Powder

 

Method:

1. Cream the butter and sugar together.

2. Sift together the dry ingredients.

3. Mix slowly until combined.

4. Let chill.

5. Crumble on a baking tray.

6. Bake at 325 for 5 minutes.

 

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