For our upcoming episode of New England Living TV, airing on April 16th at 11:30 a.m. on WBZ | CBS Boston, we had the pleasure of spending several days in the coastal town of York, ME. Chef Justin Walker, who along with his wife Danielle owns Earth at Hidden Pond, joined us at the waterfront home featured in the episode to prepare a meal for the homeowners and their guests.
Here are a couple of Chef Justin’s signature recipes to try home:
Ricotta Gnudi with peas, mortadella and pistachios
Gnudi
-1lb puréed hand- dipped ricotta
-3 egg yolks
-1c “00” flour
-1t salt
- Mix egg yolks and salt into the ricotta until combined
- Carefully fold the flour into the mixture
- Place the gnudi mixture in a pipping bag with a 1\2 inch hole cut
- Pipe the mixture into simmering water, cutting each dumpling with scissors as they come out of the piping bag
Sauce
-1c minced English peas
-1/2c mascarpone
-2T ground pistachios
-S and P to taste
-1c mortadella ribbons
-1/8 c evoo
- Add the pistachio, mascarpone and peas to a sautépan
- Bring the mixture to a simmer then season with S&P and add the gnudi
- Spoon the Gnudi in a serving bowl, garnish with the mortadella ribbons and drizzle with evoo
Broccoli greens-kale salad
Vinaigrette
-1/4 c lime juice
-1/4 c rice wine vinegar
-T minced shallots
-2t minced garlic
-1 serrano chili sliced
-3T fish sauce
-1/2c sugar
-1/4 c evoo
-S and P
- combine all ingredients in a mixing bowl and mix well
Salad
-8 c sliced kale
-8 c sliced broccoli greens
-1c shaved carrots
-2c sliced daikon radish
-1c pea shoots
-1/2 c ground spicy pea nuts
- Mix the kale and broccoli greens in a mixing bowl with vinaigrette
- Arrange the dressed greens on a serving platter
- Sprinkle the salad with a layer of peanuts
- Garnish the salad with the shaved vegetables
