2 pounds butter
7 ½ cups water
10 cups flour
4 tablespoons salt
4 cups parmesan cheese -- grated
½ cup dijon mustard
1 cup herbs (sage, parsley, chives, thyme)
Wash hands thoroughly, and sanitize all equipment.
In a small, heavy bottom saucepan, heat water, butter and 1 tablespoon of salt to a boil. Add the flour all at once, mixing quickly with a wooden spoon.
Return pan to low heat and keep stirring: the mixture will form a solid mass. Cook, while stirring, until you can smell the aroma of cooked flour (about five minutes) and a film builds on the pan.
Transfer dough into mixing bowl with paddle attachment. Add herbs, mustard and remaining salt. Mix for a few seconds to incorporate the ingredients, then add the cheese.
With mixer on lowest speed, add fifteen eggs, one at a time beating each egg until it is incorporated before adding the next one. Increase speed to medium and add another 10 eggs, one at a time, mixing well after each one. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should move down the spatula very slowly; if it doesn't move at all or is very dry and just falls off in a clump, beat in an additional 4 eggs.
Heat about three inches of water in a large sauce pan to about 190 degrees. DO NOT BOIL
Fill a piping bag, fitted with a one inch tip, with dough and pipe as close to the water as possible, cutting one inch dumplings and poach until dumplings float. Remove and place into an ice bath. Dumplings will sink when cooled.
Remove from ice bath and place onto a sheet pan lined with towels. Once dry, refrigerate for up to 3 days or freeze.
Cover, label, date, initial, and store properly.
3 cups Basil leaves -- packed
¾ cup olive oil
Bring pot of salted water to a boil.
Blanch Basil for 15 seconds.
Cool down immediately in ice bath.
Dry out basil leaves.
Cut up leaves with a scissors.
Blend 1/2 of the basil in the oil for 2 mins.
Add the rest of the basil and blend for an additional 2 mins.
Strain through a cheesecloth.
3 pounds rabbit leg meat
1 pound pork fat back, Mangalitsa preferred
1 tablespoon fennel seeds, whole
1 cup mire poix -- minced fine
4 tablespoons parsley -- chopped
Grind meat and fat together.
Add mire poix, fennel seeds, parsley.
Mix well and season with kosher salt and pepper.
SWEET CORN PUREE
1 bag IQF sweet corn -- thawed
2 cups heavy cream
1 tablespoon fresh ginger -- minced
½ tablespoon garlic -- minced
2 tablespoons shallots -- minced
2 jalapenos -- seeded and chopped
½ pound butter, unsalted
salt and pepper -- to taste
Sweat shallots, garlic, ginger and jalapeno in oil.
Add heavy cream and bring to a boil.
Once boiling reduce heat and add corn, bring back to a simmer and remove immediately.
Puree in the blender by batch, adding cold butter while blending.
Season to taste.