He just returned today from Boston teaching a pasta seminar for American Italian Pasta Company and Lensi pasta kicking off a new artisan pasta made in Bronze dyes, really a fantastic product, according to Jasper.
As for the rest of the week, he has a sold out wine dinner night with the owners of Castello Banfi Wine from Tuscany and then VALENTINES DAY WEEKEND!!!!
After next week, he is teaching cooking classes at Feb 18 at The Culinary Center of Kansas City, then Williams Sonoma on the 23rd of February.
1 lb lobster meat
2 to 4 tablespoons butter
2 oz sherry
1/4 cup chopped onion
3 cups heavy cream
1 tablespoon lobster base*
Pinch of tarragon
Fresh whipped cream for topping
1/4 lb pancetta (Italian bacon)
6 cappuccino or espresso cups
*sold at specialty food stores and online.
Mince the lobster meat and onions. Melt the butter in a 2-quart pot, sauté the onions in butter (until onions become translucent). Add the lobster meat and continue to cook for 6 to 8 minutes (adding more butter, if necessary).
Add sherry, bring to boil and reduce mixture to about 1/2. Add lobster base, cream and tarragon. Bring to boil, and then reduce heat to a slow simmer for approximately 12 minutes.
In a large pan, fry pancetta until crispy. Wrap fried pancetta with paper towel (to absorb grease), crumble, and set aside.
Prepare fresh whipped cream.
Pour lobster mixture into cappuccino (or espresso) cups; top with fresh whipped cream and crispy pancetta.
Have you ever eaten Mortadella? Trust me, it is the best meat for a panini! Now don't buy German Mortadella...YUCK! Buy Italian! Carando has it presliced and it is so good. Anyway, Mortadella is perfect for this next Panini.
1 8-inch focaccia
6 tablespoons light garden vegetable cream cheese, divided
1 tomato, thinly sliced
1/2 green bell pepper, thinly sliced
6 to 8 slices Mortadella
2 red onion slices, sliced thin, separated
6 to 8 slices provolone cheese
Slice focaccia in half horizontally. Spread each half with 3 tablespoons cream cheese. Layer one half with tomato, bell pepper, mortadella and cheese. Drizzle inside of top of focaccia with good olive oil, place on top of sandwich. Brush top and bottom with olive il and place in preheated focaccia grill. Close the lid and control yourself while grill does its thing! Soon it will be a delicious, crispy panini for 6!
Tip: I buy my cheese at the deli counter and have them slice it on #12. Perfect slice for a panini, I want the cheese to be evident, I don't want some whimpy little sliver of cheese! If you can't find the Mortadella presliced and packaged, the deli will have it also. It would be lovely also sliced on #12!
See you tomorrow!