Recipes
By Matt Padilla, Executive Chef of White Barn Inn
I took a Sunday afternoon cooking class at White Barn Inn in Kennebunk, Maine. It was so much fun and I feel confident enough to make gnocchi at home! Chef Matt Padilla was kind enough to share the recipes.
Basil Pesto Sauce for Pasta
½ cup toasted pinenuts
½ cup Basil
1 cup finely grated parmigiano reggiano
1 clove garlic Olive oil Salt and pepper
Begin by blending the garlic, parmesan, and pine nuts. Slowly add olive oil until desired consistency is reached. Keep in mind once you add the basil it will thicken slightly. Add the basil, try not to blend too long as it will cause the basil to heat up and oxidize quickly
Gnocchi
3 large russet potatoes
3 egg yolks
3-4.5 cups “oo” flour (roughly)
TT salt
Large pot of boiling/salted water
Roast potatoes until tender about 1 hour. Rice potatoes onto a sheet pan with about a cup of flour on it, so it does not stick. Make a well in the top, with yolks and cup of flour. Start by incorporating the yolk and flour together with a fork. Then use a metal scraper and start folding the dough into itself. Mix until just incorporated. Do not over work. Roll and cut into desired size. The key is estimating the amount of flour you will need because if you must keep adding more flour the dough will be way too tough. (The dough needs to be made when potatoes come out of oven and are still hot).
Chocolate Souffle
900g 66% chocolate
200g butter
200g yolks
800g whites
280g sugar
Melt chocolate and butter Then add yolks and cook slightly Medium peaks meringue with whites and sugar adding sugar gradually Fold meringue into chocolate after it cools slightly not hot