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Entries in Columbus Restaurants (12)
Andes Mint Cheesecake: Lexi's On Third
1 1/2 lbs. cream cheese, softened
1 can sweetened condensed milk
2 1/2 cups sugar
3 eggs
1 cup brown sugar
2 tablespoons vanilla extract
2 drops green food coloring
1 bag Andes mint chocolate crumbles
1/2 bunch fresh mint
12 quart heavy whipping cream
1/2 cup sugar
Preheat oven to 325 degrees.
In mixing bowl, add first seven ingredients. Mix just until thoroughly combined. Fold in mints and place in spring form pan. Place in water bath and bake for 90 minutes. Turn off oven but do not open door. Let sit until cool, about an hour.
Share Recipe | in Columbus Restaurants, Dessert | tagged Cheesecake, Columbus Restaurants, Lexi's On Third | Email Article | Print Article Chicken alla Mattone & Risotto with Brunello: Rigsby's Kitchen
Risotto with Brunello
9 ounces Arborio rice
1 pint good red wine
1 small white onion, chopped
1/2 pound butter
1 ounce Parmigiano-Reggiano
1 pint water
1 tablespoon heavy cream
Kosher salt, to taste
2 good pinches of sugar
Bring some water to boil in a pot with a little salt. Melt butter another sauce pan. Add onions a saute until softened and a blond color. Add the rice and saute for a few minutes, adding a pinch of salt and ground pepper. Add the red wine, and two pinches of sugar. Let the wine cook a little and then add some water. Gradually add some more water as the rice cooks and absorbs the liquid.
The risotto should take about 20 minutes. Toward the end add the cream, a little more ground pepper. Just before serving add the Parmigiana. The risotto should be rich and creamy, not too tight, like a porridge. Check for seasoning.
Chicken alla Mattone
1 whole Chicken cut in half
zest from 2 lemons
zest from 2 oranges
1 cup extra virgin olive oil
1 tablespoon chopped rosemary
1/2 tablespoon chopped thyme
2 garlic cloves, sliced
1/4 fennel bulb
Kosher salt
Freshly ground black pepper
1 large cast iron skillet
1 large brick, covered with aluminum foil
1 cup olive oil for cooking
Pre-heat oven to 475 degrees.
Put the zest, olive oil, garlic and herbs and pulse briefly in blender. Rub this mixture all over the chicken. Place in the refrigerator overnight.
When ready to cook take the chicken out of the marinade, season with salt and pepper. Heat olive oil in the cast iron skillet over medium-high heat. When oil just starts to smoke, add chicken, skin side down and weigh down the chicken with the brick. Cook for several minutes over medium-high heat. then turn the heat down to medium and continue to cook on top of the stove for 10 or 12 minutes.
Then take off the brick, and carefully turn the chicken the skillet over with a pair of tongs, (make sure the chicken skin in starting to brown nicely).
Put the skillet in the oven and cook uncovered for about 20-25 minutes. (You may check the doneness of the chicken with an instant-read thermometer. Put it into the meatiest part of the thigh and the chicken is cooked if the temperature is 165 degrees).
Remove the chicken from oven and transfer from the skillet to a warm platter. (Save the hot oil in the skillet). Let rest for 5 minutes. Place the chicken on a cutting board and separate the breast from the thigh. Cut the drumstick off the thigh and slice the breast into 4 slices. Divide the 8 slices of breast on four plates and give each person either a thigh or a drumstick. Drizzle a little of the cooking oil over the chicken.
Share Recipe | in Columbus Restaurants, Main Course, Poultry, SIde Dish | tagged Columbus Restaurants, Gerber Chicken, Rigsby's, risotto | Email Article | Print Article Arugula and Tangerine Salad: Rigsby's Kitchen
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4 ounces arugula
1/2 cup almonds, toasted
1/4 fennel bulb
4 tangerines, peeled and separated into segments
1/4 cup Extra Virgin Olive Oil
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Chunk of Pecorino Romano
Trim the root from the fennel and peel off any bruised outer leaves, slice into paper thin slices. Add the arugula, fennel, tangerines, olives and almonds together in a bowl. Drizzle with olive oil, add lemon juice, season with salt and pepper and toss gently to combine flavors.
Divide evenly onto 6 salad plates and using a vegetable peeler, shave thin slices of pecorino over each salad.
Share Recipe | in Columbus Restaurants, Salad | tagged Columbus Restaurants, Rigsby's, arugula, pecorino, tangerine | Email Article | Print Article Pork Chops & Brussels Sprouts: M at Miranova
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6 pork chops brined
1 cup apple cider
3/4 cup apples, peeled and diced
1 cup demi glace
2 tablespoons butter
cooking oil, as needed
1/4 cup candied nuts
salt and pepper, to taste
Heat a large saute pan with oil until hot. Sear pork chops until golden brown and finish in oven. Pour out remaining fat but keeping the browned bits in the pan. Deglaze with cider and add apples. Coo until reduced to 1/8 cup liquid. Add in demi glace. While sauce is boiling stir in butter and season. Plate with brussels sprouts and garnish with the nuts.
Brussels sprouts:
12 ounces brussels sprouts leaves
1 1/2 ounces shallots, sliced into rings
1 tablespoon garlic, minced
2 tablespoons Extra Virgin Olive Oil
Set a pot of heavily salted water to boil. Heat a saute pan with oil and begin to toast garlic and shallot until aromatic. Cook the leaves in the water and strain. Add to the saute pan and saute briefly, tossing all ingredients together. Set a pot of heavily salted water to boil. Heat a saute pan with oil and begin to toast garlic and shallot until aromatic. Cook the leaves in the water and strain. Add to the saute pan and saute briefly tossing all ingredients together.
Brine for Pork:
3 cups water
1/4 cup salt
1/2 cup brown sugar
1 cup apple cider
2 tablespoons peppercorns
2 tablespoons dijon mustard
6 sprigs thyme
3 sprigs rosemary
Bring all ingredients to a boil. Stir to dissolve salt and sugar and remove from heat. Cool completely to refrigerator temperature and strain out solids. Cover the chops with the liquid and refrigerate for 6 hours.
pork chops and sauce
Share Recipe | in Columbus Restaurants, Main Course, Pork, Winter | tagged Brussels Sprouts, Cameron Mitchell, Columbus Restaurants, pork | Email Article | Print Article Lemon Crème Brûlée: M at Miranova
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1 quart heavy cream
6 1/2 ounces sugar
1 cup egg yolk
2 teaspoons lemon zest, minced
1 teaspoon lemon extract
Heat heavy cream until just before it simmers. Whip egg yolks until lightened and stir in sugar until dissolved. Slowly temper cream and egg together and return to heat. Stir over low heat until thickened. Remove from heat and stir in lemon zest and extract. Pour into ramekins and bake in a water bath at 300 until custard has set. Refrigerate brulees until cooled through. Pour enough sugar onto the brulee to cover. Carefully torch sugar to melt. Feel free to garnish the brulee with fresh blueberries and candied lemon zest.
Luce Bolognese: Luce Enoteca
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Pasta:
¼ lb. All-Purpose flour
¼ lb. Semolina
2 whole eggs
2 egg yolks
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Kosher salt
Sauce:
1 lb. of Pork Shoulder
1 lb. of Boneless Beef Chuck Short Rib
1 medium onion, small dice
1 stalk of celery, small dice
1 medium carrot, small dice
8 cloves of garlic, minced
4 or 5 bay leaves, depending on size
2 sprigs of rosemary
2 sprigs of thyme
1 cup of red wine
4 ½ cups of canned San Marzano tomatoes
1 cup veal stock
Vegetable oil for sautéing
Salt and pepper to taste
Making the pasta (will require a pasta dough roller):
Mix the all-purpose flour and semolina together. Mound the flour on a flat, non-porous work surface and make a well in the center. In this well add the whole eggs, egg yolks, olive oil and salt. Use a fork to mix them together. As you whisk the liquids, slowly add flour from the outside of the well into the center until you have incorporated it all.
At this point the dough will be formed, and it will require kneading with your hands for 5 to 10 minutes. Once finished allow dough to rest by covering with a towel or plastic wrap and set aside for 30 minutes.
After 30 minutes, cut into 4 equal size pieces and follow the procedure for making pasta sheets with your pasta roller. Once sheets are formed, place on cutting board and cut into random triangles. Lightly flour the pieces after they are cut so they do not stick to one another.
Making the sauce:
Preheat the oven to 375°. Cut your pork shoulder and beef short rib into large chunks and season with salt and pepper as desired. Lightly oil a large sauté pan and heat to high. Place the meat into the pan, but do not crowd the pan. Sear the meat on all sides until golden. Remove from the pan and set aside. Reduce your heat to low. Place the onion, celery, carrot, garlic, bay leaves, rosemary and thyme into the same pan. When these items begin to be translucent (4 or 5 minutes) add the wine and reduce by 1/3 cup. Place the seared meat, the contents of the sauté pan, the canned tomatoes, and veal stock into a deep 8 x 8 baking dish. Lightly season and cover with saran wrap and then aluminum foil. Place the dish into your preheated oven and cook for 3 hours. When finished the meat should be very tender. After it has cooled shred the meat into edible pieces and gently smash any large tomato chunks.
Just before eating:
Bring a large pot of salted water to a boil. While water is coming to a boil, reheat your sauce in a large sauté pan, allowing space to add in cooked pasta. Cook your pasta for 3-4 minutes, as fresh pasta will cook much faster than dried pasta. Drain pasta in a colander and place it directly in the sauce. Allow for pasta to cook in the sauce to absorb more of the flavor. Top with Parmesan cheese and drizzle with extra virgin olive oil.
Share Recipe | in Beef, Columbus Restaurants, Main Course, Pork | tagged Columbus Restaurants, Tomatoes, pork, short ribs | Email Article | Print Article Honey and Mascarpone Cheesecake: Luce Enoteca
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Cheesecake batter:
1/2 pound of cream cheese, softened
1 pound of mascarpone cheese
3 cups of granulated sugar
3 tablespoons of honey
2 whole eggs
Strawberry sauce:
2 cups frozen strawberries
½ cup water
½ cup sugar
10 fresh strawberries, sliced
3 large basil leaves, julienned
Balsamic Reduction:
2 cups balsamic vinegar
1/3 cup sugar
Cheesecake batter:
Pre-heat oven to 300°. Using an electronic mixer with a paddle attachment beat the softened cream cheese with sugar, occasionally scraping the sides with a spatula. When smooth, add the honey and mascarpone cheese. Slowly mix to incorporate, again stopping occasionally to scrape the sides. It is important to not over mix the mascarpone. Add the eggs one at a time until they are incorporated. Scoop the batter into individual oven proof ramekins, and place them into a larger baking dish. Fill the dish with water to reach half way up the ramekins, cover with aluminum foil and bake 35 minutes. Remove the foil and continue to bake another 10 minutes. Remove from oven and allow to cool before removing them from the baking dish. Refrigerate and serve cold.
Strawberry Sauce:
In a small sauce pot place frozen strawberries, water, and sugar and bring to a boil. Turn the heat down and gently simmer until the strawberries are soft. Remove from heat, place in a blender and puree until smooth. Set aside to cool. After mixture has cooled, add fresh strawberries and the basil.
Balsamic Reduction:
Place balsamic vinegar and sugar into a small sauce pot over low heat. Reduce until there is ½ cup of liquid. Serve room temperature. Serve individual cheesecakes with strawberry sauce and balsamic drizzle.
Share Recipe | in Columbus Restaurants, Dessert | tagged Columbus Restaurants, mascarpone, strawberries | Email Article | Print Article 
