Lavalife Inc.

 

Serves 2

 

10 Each Wellfleet oysters

Kosher salt as needed

4 oz. Mascarpone

2 TBS. Shredded Radicchio

1 TBS. Balsamic vinegar

1 Tsp. Chopped scallions

1 oz. Heavy cream

 

First shuck the oysters opening each one, discard the top half of the shell and keep the oysters on the half shell. Layer the bottom of a baking pan heavily with kosher salt. Place the oysters on the salt pressing them down so they are sturdy. Put aside and start the stuffing. Place the mascarpone, Radicchio, balsamic, scallions, and cream in a mixing bowl. Mix ingredients together well. Evenly place all of the filling on the oysters. Bake in a 425-degree oven for about 10 minutes or until the top is brown. Remove from the baking pan and serve immediately. 

 

Copyright: Todd English

 

 

Makes four 8- to 10-inch flatbreads

 

You can pick up fresh pizza dough at your local bakery or grocery store as an alternative to making the flatbread from scratch.

 

¼ cup whole-wheat flour

3 ½ cups all-purpose flour, plus additional for rolling

2 teaspoons (¼ ounce) fresh yeast

2 teaspoons kosher salt

2 teaspoons sugar

2 teaspoons olive oil

1 ²/₃ cups lukewarm water

 

Place the whole-wheat flour, all-purpose flour, yeast, salt, and sugar in a mixer fitted with a dough hook. While the mixer is running, gradually add the oil and water. Kneed on low speed until the dough is firm and smooth, about 10 minutes.

 

Divide the dough into four balls, about 7 ½ ounces each. Line two cookie sheets with parchment paper. Place two balls on a sheet and cover with a damp towel. Let them rise in a warm spot until they have doubled in bulk, about 2 hours. 

 

To roll out the dough: Dab your fingers in flour and then place 1 ball on a generously floured work surface and press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough ha s doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread. The outer border should be a little thicker than the inner circle. Pick the dough up with a spatula or the back of a knife, allowing it to fold up almost like an umbrella and transfer it to a paddle. Do not worry that the dough is not round; you are looking for an 8- to 10-inch shape, a cross between an oval and a rectangle. If you get a hole, simply pinch the edges back together. Repeat with the remaining balls and proceed with the following recipe. 

Makes 2 servings

 

2 flatbreads (see above recipe)

Cornmeal for sprinkling

2 teaspoons olive oil

½ teaspoon minced garlic

2 pinches kosher salt

2 pinches black pepper

1 teaspoon chopped fresh rosemary leaves

½ cup Fig Jam

4 ounces Gorgonzola cheese, crumbled into pea-sized pieces

3 ounces thinly sliced prosciutto

1 scallion, thinly sliced lengthwise, for garnish

 

One hour prior to cooking, place a baking stone in the oven and preheat it to 500 degrees.

 

Roll out 1 flatbread dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 teaspoon oil, ¼ teaspoon minced garlic, 1 pinch each salt and pepper, and ½ teaspoon chopped rosemary. Be sure to leave an outer lip of 1 inch all the way around. 

Evenly dot ¼ cup Fig Jam and 2 ounces Gorgonzola cheese on the flatbread. Top with half the proscuitto. Shake the paddle lightly and slide the flatbread onto the baking stone. Bake until browned, about 6 to 7 minutes. Transfer to a firm surface and cut into slices. 

Serve immediately, garnished with half the sliced scallion.

Repeat with the remaining dough. 

 

*A pizza or baking pan may be used instead of a baking stone.

 

Copyright: Todd English

Or try…

Serves 4 -6

 

1 pound spaghetti

1/4 cup unsalted butter

6 - 8 shallots, peeled and thinly sliced

1/2 cup dry white wine

1 cup heavy cream

1/2 cup homemade chicken stock or low sodium canned

1/4 cup canned truffle peelings

1 - 2 tablespoons truffle oil

1 teaspoon kosher salt

1 teaspoon black pepper

2 tablespoons grated Parmesan cheese, plus more for garnish

2 tablespoons chopped fresh Italian flat leaf parsley leaves, for garnish

 

Bring a large pot of water to a boil over a high flame.  Add the spaghetti and cook until tender.  Drain the spaghetti, reserving 1 cup of pasta water. Place a large skillet over a medium flame and when it is hot, add the butter.  Add the shallots and cook until they are lightly browned, about 7 - 9 minutes. Add the wine, cream and chicken stock and cook for 2 minutes.  Add the truffle peelings, spaghetti and, if desired, 1/2 - 1 cup of the pasta water and cook for one minute.  Add the truffle oil, salt, pepper, Parmesan cheese and parsley and serve immediately with additional grated Parmesan cheese.

Copyright: Todd English

Serves 6

Ingredients for Chocolate Cake

2 tablespoons unsalted butter, for preparing ramekins

2 tablespoons all-purpose flour, for preparing ramekins
12 ounces bittersweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter
1 cup sugar
1/2 cup all-purpose flour
6 large eggs

*Individual baking cups may be used instead of ramekins

 

Ingredients for Raspberry Sauce

4 cups fresh or frozen raspberries
1/2 cup sugar
1 to 3 teaspoons fresh lemon juice

 

      Instructions for Chocolate Cake

Preheat the oven to 350 degrees. Generously butter and flour six 8-ounce ramekins.   Place the chocolate and butter in the top of a double boiler over simmering water. Stir until completely melted. Set aside to cool. Place the sugar, flour and eggs in a large bowl and beat until thick and fluffy, about 5 minutes. Gently beat in the cooled chocolate mixture. Pour the batter into the prepared ramekins, filling them two-thirds to three quarters of the way up the sides. Bake until they begin to puff up, about 15 minutes. Run a knife around the edge of each ramekin and turn the ramekin upside down on a plate to unmold.

Instructions for Raspberry Sauce

Place the raspberries and sugar in a small saucepan and bring to a boil, stirring over high heat. Boil until the sugar dissolves. Add lemon juice to taste. Let cool.   Place half the sauce in a food processor fitted with a steel blade and puree. Combine with the remaining sauce, cover, and refrigerate until cold.

To finish and assemble

Serve each warm cake surrounded by sauce, with a scoop of vanilla ice cream alongside.   Garnish with confectioners’ sugar and sprigs of fresh mint.

 

Copyright: Todd English