Virtual Dinner & Cooking Class with Chef Tyler Anderson

Friday May 15th, 2020

I hope you enjoyed our interactive cooking class, thank you for your support and all of your input. As promised the recipes we cooked together follow:

Sauce Gribiche
1 hard boiled egg (peeled)
2 Tbsp mayo or aioli
2 Tbsp chopped cornichon
1 Tbsp whole grain mustard
1/2 Tbsp fresh tarragon
Lemon juice

Rough chop egg.  Combine egg with aioli, cornichon, mustard, chopped tarragon, mix add lemon juice.
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Ricotta Gnocchi
1/2 cup ricotta cheese
1 cup 00 flour (ap is fine but you’ll have to let your dough rest for 20 minutes before rolling out)
2 Tbsp parmesan
1 whole egg
1 egg yolk

Mix together your whole egg and yolk.  Combine ricotta, parmesan, egg mix and a bit of salt.  Add in flour (not all of it, start with 3/4 cup), gently bring dough together with your hands.  If it feels too sticky to roll out add a bit more flour.  Roll out to about the diameter of a penny, cut.  Blanch in salted water until floating, finish in sauce in saute pan.
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Lobster Stock
2 lobster bodies (only the leg area of the lobster, washed clean)
1 cup onion (sliced)
2 tbsp tomato paste
1 cup carrot (chopped)
2 bay leaves
2 cloves garlic
2 quarts water

Roast lobster bodies in a 350 degree oven until the turn lightly brown (25 minutes or so).  In a med-large pot saute onion, carrot, garlic in vegetable oil until onion turns translucent.  Add tomato paste and continue sautéing over med heat mixing everything around for 2 minutes.  Add lobster bodies, bay leaves and water.  Slowly bring water to a simmer.  Simmer for one hour and strain.  Reduce liquid over high heat until liquid is 1/2 its normal volume.  Refrigerate for up to 5 days or freeze (i use ice cube trays) and hold in freezer until needed.