Culinary Art Studio Karinary Art 2022.Aug.
Ingredients
| Roast ham |
1-2 slices ... Cut into quarters |
| Cheese |
10g ... Gruyere or your preferred type, sliced |
| Mushrooms |
2 pieces ... Sliced |
| French baguette (thin) |
4 slices ... Make slits |
| Butter |
1 tbsp (13g) |
| Egg yolk |
1/2 yolk |
Béchamel Sauce
| Butter |
1-1/2 tsp (6g) |
| Flour |
1-1/2 tsp (6g) |
| Milk |
100ml |
| Nutmeg & salt |
To taste |
Peach Lemon Marinade
| Peach |
1/2 ... Peeled and cut |
| Lemon juice |
2 tsp |
| Olive oil |
2 tsp |
| Shredded lemon peel |
As needed |
| Salt & coarsely ground black pepper |
To taste |
Instructions
- Béchamel Sauce: In a microwave-safe bowl, add butter and flour, and microwave at 500W for about 20 seconds. Remove and mix well. Gradually add milk while whisking. Microwave again for 30 seconds, remove, and mix. Repeat until thickened, then season with nutmeg and salt.
- Stuff the baguette slices with ham, cheese, and mushrooms.
- Heat butter in a frying pan and toast both sides of the stuffed baguettes until golden.
- Place the toasted baguettes on a heatproof dish, pour béchamel sauce on top, sprinkle with cheese, and bake in a toaster oven. Drizzle egg yolk over the baked baguettes.
- Transfer to a serving plate, sprinkle with coarsely ground black pepper, and garnish with Italian parsley. Serve with peach lemon marinade on the side.
Culinary Art Kitchen 2023.August
Ingredients
| Capellini |
50g ... Ultra-thin pasta (0.9mm) |
| Peach |
1 piece ... Halve, remove the pit, peel, and divide for sauce and garnish. |
| Prosciutto |
3-4 slices ... Tear into bite-sized pieces. |
| Mozzarella |
50g ... Tear into large pieces by hand. Lightly season with salt (not included in ingredients). |
Seasonings
| Lemon juice |
1 tablespoon |
| Extra virgin olive oil (E.V.O.O.) |
1 tablespoon |
| Salt |
1/3 teaspoon or more (adjust to taste) |
| Coarsely ground black pepper |
As needed |
Garnish
| Spearmint |
As desired |
| Dill |
As desired |
Instructions
- Puree half of the peach using a blender, mix with lemon juice and salt.
- Slice the remaining peach into wedges, add to the sauce, and chill in the refrigerator.
- Bring about 2L of water to a boil, add over 20g of salt, and cook the capellini (about 2.5 minutes). Rinse with cold water, then chill in ice water, and drain thoroughly.
- Toss the capellini with mozzarella cheese and the sauce, then add extra virgin olive oil.
- Plate the dish, top with prosciutto, garnish with spearmint and dill, and finish with coarsely ground black pepper.