Food & Wine Classic in Aspen - SKS Cooking Demo Recipes

Instructions

1. Stir water into dough; add everything else. Mix with the dough hook on low speed, adding bread flour if needed, until dough pulls away from sides, 7 to 10 minutes. Cover and let rise until doubled in bulk, for about an hour.
2. Divide in half and knead a minute by hand, shape into loaves. Put on a cornmeal-sprinkled peel or parchment-lined sheet and cover.
3. Preheat oven with steam to 430 degrees F.
4. When dough has risen a bit (there’ll be little cracks on the surface), brush with water, slash a few times, sprinkle with caraway seeds and coarse salt.
5. Put in oven, either on a stone or on the parchment-lined tray. Bake ten minutes, remove steam, lower heat to 375, bake another 30 to 40 minutes, until done.

Instructions (Dumplings)

1. Pass the drained ricotta through a tamis or a food mill.
2. Mix the cheese with the egg yolks and salt. Gently fold in flour so as not to overwork.
3. Let the dough rest chilled for 30 minutes. Roll out into strands that are about ½ - ¾ inch thick and whatever length you are comfortable with.
4. Cut the gnocchi into pillows and using the bench scraper toss them gently in bench flour to lightly coat the cut sides. Move to a sheet tray once cut
5. Allow to set up chilled on a sheet tray lined with parchment paper. Freeze the raw gnocchi and cook in simmering, salted water from frozen util they float.

Instructions (Hen Sauce)

1. Heat the olive oil in a medium saucepan over medium-high heat. Season the chicken thighs with salt and pepper. Sear the chicken parts well all over and remove from the pan.
2. Add the carrot, celery, onion and garlic and sweat until it is very soft.
3. Add the rosemary, bay leaf and red wine, as well as the chicken parts back to the pan. Reduce the wine until almost dry.
4. Add the milled tomato and cook slowly for about 1 hour. Remove the chicken pieces and reserve for Secondi or other use. Finish the sauce with the torn basil and spoon it over the cooked ricotta gnocchi.

To serve:
small piece pecorino
extra virgin olive oil

Remove cooked dumplings to a plate. Spoon sauce over the top, drizzle well with olive oil and grate pecorino cheese.

Instructions

1. Preheat sous vide well to 147 degrees F.
2. Mix the egg yolks with the olive oil and seasoning and strain.
3. Pour mixture into a 4-ounce canning jar. Seal with the lid and cook in the sous vide well for approximately 1 hour. Allow it to rest at room temperature for a few minutes. It can be served warm or chilled.

***This can be made simply with salt and pepper, but I like the addition of a small amount of extra virgin olive oil and a dash of Tabasco sauce, especially when using it as a spread for bread or toast.