A Farm-to-Table Dinner

During my last month of culinary classes I was elected as the chef a farm-to-table dinner. 

Using the best local ingredients, I created a simple menu that could be enjoyed to various likings.

The appetizer was a Fresh Mozzarella with a Fresh Basil Pesto:

We served it with a pretty Vegetable Bouquet in the center and Julienne Squashed and Carrots.

For the Mozzarella we used:

• 2 gallons of whole milk
• 1 TBSP of citric acid
• 1/4 cup of iced water
• 1/4 cup salt (for salting the whey)

We followed the same procedure that is earlier explained to make the mozzarella.

For the Fresh Basil Pesto:

• 4 qt fresh basil leaves
• 1.5 cup olive oil
• 4 oz walnuts or pine nuts
• 10 garlic cloves
• 1.5 tsp salt
• 5 oz parmesan cheese grated
• 1.5 oz Romano cheese grated.

Blend basil, oil, nuts, garlic, salt until it turns into a paste but keeps the course texture. Transfer the paste into a bowl, stir in the cheese.

For the main course we served a House-made Pumpkin Ravioli with a foamed Balsamic and Mint sauce. It was served with Julienne Turnips and Mint Leaves to garnish and diced squashes around it.

Finally, for dessert, we served a Vanilla Ice Cream with a Homemade Nutella Spread on a Vanilla Tuile.

The Vanilla Ice Cream:

• 14 oz heavy cream
• 20 fl oz milk
• 7 oz sugar
• 2 vanilla beans, split and scraped
• 4 oz (6) egg yolks
• 1 oz corn syrup

Combine the milk, cream, half of the sugar, vanilla bean in a sauce pan. Heat to scold.

Whisk yolks with remaining sugar in a bowl with the corn syrup.

Temper 1/3 of the hot liquid into the eggs and return to saucepan. Cook over medium heat, 180 F with a rubber spatula.

Stirring constantly cook custard until it coats the back of a spoon, but don't let it boil or over cook it.

Immediately strain and cook over an ice bath, stirring.

Freeze and churn in the ice-cream machine.

Vanilla Tuile Paste:

• 8 oz unsalted butter, soft
• 8 oz powdered sugar, sifted.
• 1 tsp vanilla extract
• 8 oz egg whites, room temp.
• 8 oz ap flour, sifted
• 2 pinch salt

Cream the butter and the powdered sugar together. Incorporate egg whites slowly or the batter will become lumpy. Add the vanilla, the salt, flour and mix until incorporated. Don't over mix. Store covered in the refrigerator.

Roll out on a syl pad and bake.

Nutella chocolate Hazelnut spread (adopted from David Leibovitz)

• 1/3 cup whole almonds
• 1 1/3 cup hazelnuts
• 1 1/3 cup whole milk
• 7/8 cup powdered milk
• 3 tbsp mild flavored honey
• pinch salt
• 6 oz bittersweet chocolate chopped
• 5 oz milk chocolate chopped

Toast nuts

Warm milk, powdered milk in a sauce pot with honey and salt. Brink to boil and remove. Melt the chocolate over a bain marie. remove skins of hazel nuts by rubbing them in a tea towel.

Grind nuts very well in a food processor. Add the warm chocolate to the food processor. Continue to process the mix until smooth and well combined. Add the milk mixture and process until well combined. Refrigerate.