Cooking with Jay

is a new food and lifestyle web series. Here is where you'll see videos, learn exciting cooking techniques, and explore new adventures in and out of the kitchen.

Cacio e Pepe
If you like “fast food” then you’re going to love this!
The secret in making this is using really good Pecorino Romano cheese, as well as having the peppercorns and the cheese prepped so you can just toss everything together once the spaghetti is al dente! 
Ingredients
1 Tablespoons Black Peppercorns or Tri Color Peppercorns
1 Pound Dry Spaghetti
1 Tablespoon Butter
1 Cup Finely Grated Pecorino Romano

To Make the Peppercorns:
In a dry small sauté pan, over medium heat, toast the peppercorns. About 2 minutes
Place the peppercorns on a sheet of parchment paper. Fold the parchment in half. Crush the peppercorns with a rolling pin by rolling it back and forward until the peppercorns are well crushed. Set aside.
Quick Tip: You can also use a mortar and pestle to crush the peppercorns. 
To Grate the Cheese:
Using a box grater, grate the cheese on the small ragged-hole side of the grater. Set aside.
Quick Tip: Use the small-ragged holes on a box grater to grate the cheese and not a Microplane. This helps to prevent the cheese from clumping. 
To Make the Pasta:
Bring a large pot of 6 quarts of water to a boil. Add 1 1/2 Tablespoons of salt. Stir
Add the dry spaghetti and stir for the first couple of minutes to prevent the spaghetti from sticking to itself. Cook until al dente.
In a large saute pan, over medium high heat add the toasted crushed peppercorns, 1 ladle full of the reserved pasta water, and 1 Tablespoon of butter. Stir until butter melts. 
Once pasta is “al dente”, reserve 1 cup of the pasta water. Drain spaghetti, but don’t shake off excess water. 
Toss the spaghetti into the pepper sauce stirring quickly. The sauce should be clinging to the pasta. 
Off the heat, fold in the cheese. If the pasta looks to dry, add a small amount of the reserved pasta water.
To Plate:
Divide the spaghetti between 4 warm plates. Top with additional cheese and peppercorns. Serve immediately. 
View high resolution

Cacio e Pepe

If you like “fast food” then you’re going to love this!

The secret in making this is using really good Pecorino Romano cheese, as well as having the peppercorns and the cheese prepped so you can just toss everything together once the spaghetti is al dente! 

Ingredients

1 Tablespoons Black Peppercorns or Tri Color Peppercorns

1 Pound Dry Spaghetti

1 Tablespoon Butter

1 Cup Finely Grated Pecorino Romano

To Make the Peppercorns:

  • In a dry small sauté pan, over medium heat, toast the peppercorns. About 2 minutes
  • Place the peppercorns on a sheet of parchment paper. Fold the parchment in half. Crush the peppercorns with a rolling pin by rolling it back and forward until the peppercorns are well crushed. Set aside.

Quick Tip: You can also use a mortar and pestle to crush the peppercorns. 

To Grate the Cheese:

Using a box grater, grate the cheese on the small ragged-hole side of the grater. Set aside.

Quick Tip: Use the small-ragged holes on a box grater to grate the cheese and not a Microplane. This helps to prevent the cheese from clumping. 

To Make the Pasta:

  • Bring a large pot of 6 quarts of water to a boil. Add 1 1/2 Tablespoons of salt. Stir
  • Add the dry spaghetti and stir for the first couple of minutes to prevent the spaghetti from sticking to itself. Cook until al dente.
  • In a large saute pan, over medium high heat add the toasted crushed peppercorns, 1 ladle full of the reserved pasta water, and 1 Tablespoon of butter. Stir until butter melts.
  • Once pasta is “al dente”, reserve 1 cup of the pasta water. Drain spaghetti, but don’t shake off excess water. 
  • Toss the spaghetti into the pepper sauce stirring quickly. The sauce should be clinging to the pasta.
  • Off the heat, fold in the cheese. If the pasta looks to dry, add a small amount of the reserved pasta water.

To Plate:

  • Divide the spaghetti between 4 warm plates. Top with additional cheese and peppercorns. Serve immediately. 
Warm Blueberry Compote & Shortcake

This is a take on the old classic Strawberry Shortcake. 
Ingredients:
2 Cups Blueberries
3 Tablespoons water
1/4 Cup sugar
2 teaspoons Lemon juice
1 Cinnamon stick

2 Cups All Purpose Flour
1/2 sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter - cut into pieces
2/3 cup milk
1 egg - slightly beaten
To Make the Blueberry Compote:
Combine 1 cup of the blueberries, water, sugar, lemon juice, and the cinnamon stick in a small saucepan on medium heat. About 10 minutes 
Once the blueberries have soften, mash then with the back of a fork. Add the remaining cup of blueberries and cook on low heat, stirring frequently. About 6 minutes
Place the finished compote into a bowl and set aside at room temperature until ready to serve.

To Make the Short Cakes:
Preheated Oven 375 degrees
Grease the bottom and sides of a 9-inch round cake pan with butter.
In a medium bowl, mix together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or a fork until mixture looks like coarse crumbs.
Quick Tip: You can also use a food processor to cut the butter and flour mixture together. Just pulse about 10 times. 
Stir in milk and egg until blended. -* Batter will be thick and lumpy 
Spoon into cake pan; spread evenly.
Bake for 30 to 35 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes 

To Plate:
Line the buttom of 6 dessert plates with the warm blueberry compote. 
Cut the shortcake into 6 wedges. Place the wedges on top of the blueberry compote. 
Drizzle the extra juices from the compote on top of the shortcake. 
Finish with fresh whipped cream or ice cream, which I have done in the photo! 

View high resolution

Warm Blueberry Compote & Shortcake

This is a take on the old classic Strawberry Shortcake. 

Ingredients:

2 Cups Blueberries

3 Tablespoons water

1/4 Cup sugar

2 teaspoons Lemon juice

1 Cinnamon stick

2 Cups All Purpose Flour

1/2 sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup cold butter - cut into pieces

2/3 cup milk

1 egg - slightly beaten

To Make the Blueberry Compote:

  • Combine 1 cup of the blueberries, water, sugar, lemon juice, and the cinnamon stick in a small saucepan on medium heat. About 10 minutes 
  • Once the blueberries have soften, mash then with the back of a fork. Add the remaining cup of blueberries and cook on low heat, stirring frequently. About 6 minutes
  • Place the finished compote into a bowl and set aside at room temperature until ready to serve.

To Make the Short Cakes:

Preheated Oven 375 degrees

  • Grease the bottom and sides of a 9-inch round cake pan with butter.
  • In a medium bowl, mix together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or a fork until mixture looks like coarse crumbs.

Quick Tip: You can also use a food processor to cut the butter and flour mixture together. Just pulse about 10 times. 

  • Stir in milk and egg until blended. -* Batter will be thick and lumpy 
  • Spoon into cake pan; spread evenly.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes 

To Plate:

  • Line the buttom of 6 dessert plates with the warm blueberry compote.
  • Cut the shortcake into 6 wedges. Place the wedges on top of the blueberry compote.
  • Drizzle the extra juices from the compote on top of the shortcake. 
  • Finish with fresh whipped cream or ice cream, which I have done in the photo! 

Spicy Chorizo with Cannellini Beans, Swiss Chard & Fried Egg
This dish started out as a Bruschetta from a recipe that I was road testing. I had made so much of it, that I didn’t know what to do with all the leftovers.
I hate throwing away good food, so my spouse, who loves fried eggs, asked me if I could fry him up some eggs for dinner.
Then it hit me, what if I reheated the leftover Chorizo combo and topped it with a fried egg? 
This was incredibly good! We both loved all the different textures to the over all dish. The rich creaminess of the egg yolk, the slight softness of the cannellini beans, the crumbly texture from the spicy Chorizo! 
I’m happy to report, we didn’t throw any of the leftovers away!!! View high resolution

Spicy Chorizo with Cannellini Beans, Swiss Chard & Fried Egg

This dish started out as a Bruschetta from a recipe that I was road testing. I had made so much of it, that I didn’t know what to do with all the leftovers.

I hate throwing away good food, so my spouse, who loves fried eggs, asked me if I could fry him up some eggs for dinner.

Then it hit me, what if I reheated the leftover Chorizo combo and topped it with a fried egg? 

This was incredibly good! We both loved all the different textures to the over all dish. The rich creaminess of the egg yolk, the slight softness of the cannellini beans, the crumbly texture from the spicy Chorizo! 

I’m happy to report, we didn’t throw any of the leftovers away!!!

Trofie & Pesto
This is super simple to make and really delicious to eat! You don’t need eggs, a pasta machine, or a fancy gadget to make this fun spiral shaped pasta!  
If you have flour and warm water, you can make Trofie in no time! 
Ingredients:
For the Trofie:
4.5 oz of “00” Flour or All Purpose Flour
4.5 oz Semolina Flour
5 oz Warm Water
2 tsp. Kosher Salt
To Make the Trofie:
In a large bowl, mix the flours together by hand. Next, form a well in the flour mixture in the center of the bowl.
Quick Tip: If you can’t find “00” flour, you can combine 1 part Cake Flour to 3 parts APF to get the same consistency. Just sieve the flours together a couple of times. 
Mix the salt and warm water together until the salt dissolves. Once combined, pour into the well of the flour. With a fork, slowly mix the flour and water mixture together until the water is incorporated. The dough will look crumbly; don’t worry it will come together.
Once the water is incorporated, use your hands to form a ball out of the crumbly pieces of dough. 3 minutes. 
Turn the dough out onto a wooden board. Do not add flour to the board. With the palm of one hand, start kneading the dough by pushing it away from you. Then fold it back onto itself and turn the dough in a 90-degree direction. Keep kneading in this manner until the dough is smooth and elastic. 8 minutes - * If the dough feels sticky, add a small amount of flour and keep kneading. What’s important here is that you don’t over flour the dough. Also, you don’t want to “under knead” the dough.
Quick Tip: Set a kitchen timer for 8 minutes to insure a full kneading time!
After kneading the dough, cover it with a kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes. 
To Form the Trofie Shape:
Pinch off pea-size pieces of dough. Roll the piece of dough between your palms (as if your hands were cold and you wanted to warm them up) and form into a thin matchstick shape. They should be about 2 inches long and 1/4 inch in width.
Next, place the matchstick shaped dough on a dry wooden board. In order to give the dough a spiral shape, do the following: with the top edge of a dinner knife, held perpendicular to the matchstick shaped dough, press gently onto the dough and push the knife away from you, making the Trofie dough roll with the knife and forming the spiral shape and indentations  - *This takes a little practice; so expect some of the shapes to look raggedy. But that’s the fun part about this. It’s not supposed to be a perfect shape. The use of the knife is to help guide you with rolling the pasta into its shape. You can always use your hand in the same motion as the knife if you’re finding that the knife is cutting into the dough. 
Quick Tip: If you have kids, get them involved in making the shapes with you and see how their faces light up! 
To Cook the Trofie:
Bring 4 qts. of water to a boil. Add 1 1/2 Tablespoon of salt to the water. Stir. 
Add the Trofie to the water and cook for 3 to 4 minutes.
Toss the finished Trofie with your favorite Pesto sauce or Tomato sauce!
Quick Tip: You can freeze the Trofie dough in an airtight container for one month if you’re not cooking them right away. View high resolution

Trofie & Pesto

This is super simple to make and really delicious to eat! You don’t need eggs, a pasta machine, or a fancy gadget to make this fun spiral shaped pasta!  

If you have flour and warm water, you can make Trofie in no time! 

Ingredients:

For the Trofie:

4.5 oz of “00” Flour or All Purpose Flour

4.5 oz Semolina Flour

5 oz Warm Water

2 tsp. Kosher Salt

To Make the Trofie:

  • In a large bowl, mix the flours together by hand. Next, form a well in the flour mixture in the center of the bowl.

Quick Tip: If you can’t find “00” flour, you can combine 1 part Cake Flour to 3 parts APF to get the same consistency. Just sieve the flours together a couple of times. 

  • Mix the salt and warm water together until the salt dissolves. Once combined, pour into the well of the flour. With a fork, slowly mix the flour and water mixture together until the water is incorporated. The dough will look crumbly; don’t worry it will come together.
  • Once the water is incorporated, use your hands to form a ball out of the crumbly pieces of dough. 3 minutes
  • Turn the dough out onto a wooden board. Do not add flour to the board. With the palm of one hand, start kneading the dough by pushing it away from you. Then fold it back onto itself and turn the dough in a 90-degree direction. Keep kneading in this manner until the dough is smooth and elastic. 8 minutes * If the dough feels sticky, add a small amount of flour and keep kneading. What’s important here is that you don’t over flour the dough. Also, you don’t want to “under knead” the dough.

Quick Tip: Set a kitchen timer for 8 minutes to insure a full kneading time!

  • After kneading the dough, cover it with a kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes. 

To Form the Trofie Shape:

  • Pinch off pea-size pieces of dough. Roll the piece of dough between your palms (as if your hands were cold and you wanted to warm them up) and form into a thin matchstick shape. They should be about 2 inches long and 1/4 inch in width.
  • Next, place the matchstick shaped dough on a dry wooden board. In order to give the dough a spiral shape, do the following: with the top edge of a dinner knife, held perpendicular to the matchstick shaped dough, press gently onto the dough and push the knife away from you, making the Trofie dough roll with the knife and forming the spiral shape and indentations  - *This takes a little practice; so expect some of the shapes to look raggedy. But that’s the fun part about this. It’s not supposed to be a perfect shapeThe use of the knife is to help guide you with rolling the pasta into its shape. You can always use your hand in the same motion as the knife if you’re finding that the knife is cutting into the dough. 

Quick Tip: If you have kids, get them involved in making the shapes with you and see how their faces light up! 

To Cook the Trofie:

  • Bring 4 qts. of water to a boil. Add 1 1/2 Tablespoon of salt to the water. Stir. 
  • Add the Trofie to the water and cook for 3 to 4 minutes.
  • Toss the finished Trofie with your favorite Pesto sauce or Tomato sauce!

Quick Tip: You can freeze the Trofie dough in an airtight container for one month if you’re not cooking them right away.

Burrata with Pan Roasted Vine Tomatoes & Garlic Basil-Infused Olive Oil
I love making Burrata. However, there are times when I can’t seem to find the time to make it from scratch.
The wonderful news is, I can find good Burrata now in my local supermarket! 
This is my riff on the classic “Caprese Salad”
Ingredients:
8 oz of Burrata - cut into 4 pieces and served at room temperature 
1 Pint Vine Cherry Tomatoes - (optional) you can substitute “off the vine” cherry tomatoes. 
1 Tablespoon of Extra Virgin Olive Oil
2 Garlic Cloves - thinly sliced
1 Cup Mild Olive Oil
2 Cups Basil Leaves - tightly packed
1/2 tsp. Sea Salt 
1 Toasted Baguette - cut into small diagonal shapes
Salt and Pepper - to taste
Pre-heated oven - 400 degrees 
To Roast the Tomatoes:
In a bowl gently toss the tomatoes and the thinly sliced garlic cloves in 1 tablespoon of extra virgin olive oil. Season with salt and pepper. 
Place the tomatoes and garlic mixture into a large saute pan and roast in the oven. About 5-6 minutes. 
Quick Tip: If you put the tomatoes under the broiler, they will roast faster. However, make sure you watch carefully so that the garlic dosen’t burn. 
To Make the Basil-Infused Oil:
Place the 1 cup of olive oil into the refrigerator while you prepare the basil.
Bring a pot of water to a boil. Have a bowl of ice water ready. Blanch the basil leaves in the boiling water. About 10 seconds.
Remove them quickly and place into the ice water. 
Remove from the ice water and squeeze gently to remove the excess water. Roughly chop the basil and put it in a blender. Add the chilled oil and 1/2 tsp. of sea salt. Blend until the basil becomes a puree. -*The mixture will become very frothy. Let it settle for about 30 minutes.
Strain through a fine-mesh strainer, gently pushing on the solids to extract the oil. 
Quick Tip: Keeping everything cold will help to pervent the basil from turning black. However, for the best flavor, let the oil come to room temperature before using. Silly I know! 
To Toast the Baguette:
Slice the baguette into 1/4 slices on a diagonal. Sprinkle with olive oil, salt and pepper. Toast in the oven. About 5 minutes. 
To Plate:
Once the tomatoes skins blister and the garlic has turned a golden brown in color, remove from the oven. Set aside to cool slightly. 
Cut the Burrata into 4 slices and arrange onto 4 warm salad plates. 
Top the Burrata with the slightly cooled tomatoes and garlic. Drizzle with the basil oil. 
Serve with the toasted baguette slices on the side of the salad plates. 
  View high resolution

Burrata with Pan Roasted Vine Tomatoes & Garlic Basil-Infused Olive Oil

I love making Burrata. However, there are times when I can’t seem to find the time to make it from scratch.

The wonderful news is, I can find good Burrata now in my local supermarket! 

This is my riff on the classic “Caprese Salad”

Ingredients:

8 oz of Burrata - cut into 4 pieces and served at room temperature 

1 Pint Vine Cherry Tomatoes - (optional) you can substitute “off the vine” cherry tomatoes. 

1 Tablespoon of Extra Virgin Olive Oil

2 Garlic Cloves - thinly sliced

1 Cup Mild Olive Oil

2 Cups Basil Leaves - tightly packed

1/2 tsp. Sea Salt 

1 Toasted Baguette - cut into small diagonal shapes

Salt and Pepper - to taste

Pre-heated oven - 400 degrees 

To Roast the Tomatoes:

  • In a bowl gently toss the tomatoes and the thinly sliced garlic cloves in 1 tablespoon of extra virgin olive oil. Season with salt and pepper. 
  • Place the tomatoes and garlic mixture into a large saute pan and roast in the oven. About 5-6 minutes. 

Quick Tip: If you put the tomatoes under the broiler, they will roast faster. However, make sure you watch carefully so that the garlic dosen’t burn. 

To Make the Basil-Infused Oil:

  • Place the 1 cup of olive oil into the refrigerator while you prepare the basil.
  • Bring a pot of water to a boil. Have a bowl of ice water ready. Blanch the basil leaves in the boiling water. About 10 seconds.
  • Remove them quickly and place into the ice water. 
  • Remove from the ice water and squeeze gently to remove the excess water. Roughly chop the basil and put it in a blender. Add the chilled oil and 1/2 tsp. of sea salt. Blend until the basil becomes a puree. -*The mixture will become very frothy. Let it settle for about 30 minutes.
  • Strain through a fine-mesh strainer, gently pushing on the solids to extract the oil. 

Quick Tip: Keeping everything cold will help to pervent the basil from turning black. However, for the best flavor, let the oil come to room temperature before using. Silly I know! 

To Toast the Baguette:

  • Slice the baguette into 1/4 slices on a diagonal. Sprinkle with olive oil, salt and pepper. Toast in the oven. About 5 minutes. 

To Plate:

  • Once the tomatoes skins blister and the garlic has turned a golden brown in color, remove from the oven. Set aside to cool slightly. 
  • Cut the Burrata into 4 slices and arrange onto 4 warm salad plates. 
  • Top the Burrata with the slightly cooled tomatoes and garlic. Drizzle with the basil oil. 
  • Serve with the toasted baguette slices on the side of the salad plates. 

 

Spaghetti with Sauted Tuscan Kale, Heirloom Tomatoes & Garlic
My go to meal when I’m home alone!
Ingredients:
1 Pound of Dried Spaghetti 
2 Tablespoons of Extra Virgin Olive Oil
1 Pint of Heirloom Cherry Tomatoes - cut in half
2 Cloves of Garlic - thinly sliced
1 Bunch of Tuscan Kale - coarsely chopped 
Pinch of Red Pepper Flakes
Salt and Pepper - to taste
Parmigiano Cheese - grated
Extra Virgin Olive Oil - to finish 
To Make the Pasta:
In a large pot, bring 5 quarts of water to a rapid boil over high heat. Add 2 Tablespoons of sea salt and stir. -*DO NOT ADD OIL TO THE WATER
Next add the Spaghetti. Cook until al dente. About 9 minutes 
Quick Tip: To prevent the pasta from sticking, stir the pasta during the first minute or two of cooking. This is the crucial time when the pasta surface is coated with sticky, glue-like starch. If you don’t stir, pieces of pasta that are touching one another literally cook together. 
To Make the Sauce:
In a large saute pan, over medium heat, add 2 tablespoon of olive oil. Next add the tomatoes and sprinkle with salt and pepper. Cook the tomatoes until they start to release their juices. About 5 minutes
Once the tomatoes start to release their juices, stir in the garlic and sauté for 1 minute. Next add the kale and a pinch of red pepper flakes. Season with salt and pepper. Place a lid on the saute pan to wilt the kale. About 2 minutes 
Once the spaghetti reaches the alotted “al dente” time, drain and toss it together with the tomatoe and Kale sauce. Cook together for 1 minute -*RESERVE 1 CUP OF THE PASTA WATER.
Quick Tip: If the sauce seems too dry, add a small ladle of the reserved pasta water and toss. The starch for the pasta water helps to create a thick sauce. 
To Plate:
In 4 warm bowls, add the finished pasta. Top with freshly grated Parmigiano Cheese. Add a drizzle of Extra Virgin Olive Oil.  View high resolution

Spaghetti with Sauted Tuscan Kale, Heirloom Tomatoes & Garlic

My go to meal when I’m home alone!

Ingredients:

1 Pound of Dried Spaghetti 

2 Tablespoons of Extra Virgin Olive Oil

1 Pint of Heirloom Cherry Tomatoes - cut in half

2 Cloves of Garlic - thinly sliced

1 Bunch of Tuscan Kale - coarsely chopped 

Pinch of Red Pepper Flakes

Salt and Pepper - to taste

Parmigiano Cheese - grated

Extra Virgin Olive Oil - to finish 

To Make the Pasta:

  • In a large pot, bring 5 quarts of water to a rapid boil over high heat. Add 2 Tablespoons of sea salt and stir. -*DO NOT ADD OIL TO THE WATER
  • Next add the Spaghetti. Cook until al dente. About 9 minutes 

Quick Tip: To prevent the pasta from sticking, stir the pasta during the first minute or two of cooking. This is the crucial time when the pasta surface is coated with sticky, glue-like starch. If you don’t stir, pieces of pasta that are touching one another literally cook together. 

To Make the Sauce:

  • In a large saute pan, over medium heat, add 2 tablespoon of olive oil. Next add the tomatoes and sprinkle with salt and pepper. Cook the tomatoes until they start to release their juices. About 5 minutes
  • Once the tomatoes start to release their juices, stir in the garlic and sauté for 1 minute. Next add the kale and a pinch of red pepper flakes. Season with salt and pepper. Place a lid on the saute pan to wilt the kale. About 2 minutes 
  • Once the spaghetti reaches the alotted “al dente” time, drain and toss it together with the tomatoe and Kale sauce. Cook together for 1 minute -*RESERVE 1 CUP OF THE PASTA WATER.

Quick Tip: If the sauce seems too dry, add a small ladle of the reserved pasta water and toss. The starch for the pasta water helps to create a thick sauce. 

To Plate:

In 4 warm bowls, add the finished pasta. Top with freshly grated Parmigiano Cheese. Add a drizzle of Extra Virgin Olive Oil. 

Life is so good! It’s all about how you choose to see it.

Who would like fresh whipped cream on their dessert!
Peach & Italian Plum “Pie/Crumble”  View high resolution

Who would like fresh whipped cream on their dessert!

Peach & Italian Plum “Pie/Crumble” 

Ultralite Powered by Tumblr | Designed by:Doinwork