Turkey Consommé and Tofu Raviolo, Chef David Perez, Hyperion Field Club, Johnston
Turkey Noodle Raviolo | petite carrots | celery leaves | pickle onions
Once you have your sphere, pasta, and garnish, it will be time to make the Raviolo. For this process you will need 2 eggs beaten for a binding agent.
Place one sheet of pasta on the table, add the ½ of the sphere, add the egg around the sphere and place another sheet of pasta on top. Pinch down and cut to create your raviolo, set aside in the cooler until you are ready to serve.
Once you have your raviolo ready, cook in boiling water then place in a bowl. Be very careful as the sphere has turned back into liquid inside the raviolo. Garnish with sautéed carrots, celery leaves, pickled red onions and serve hot.
Tofu Pasta
1 ½ cups all-purpose flour
1 ½ cups semolina flour
12.3 oz package lite firm silken tofu
2 tablespoons water
½ teaspoon salt
¼ tsp turmeric
In the stand mixer bowl place, the tofu, flour, salt and 2 tablespoons of water. Using the flat beater, attach it to the bowl and mix the ingredients on speed 2 for 30 seconds. Then add the rest of the ingredients until combined.
Remove the flat beater and replace it with the dough hook. Turn the dough on to speed 2 and let it knead for 2 minutes. It should form a ball and have no additional flour or ingredients in the bowl. The dough ball will start to make a smacking noise as it mixes.
Remove the dough from the bowl, flour a clean surface, and knead with your hands for 1-2 minutes.
Let it rest and sheet it. Save for later.
Turkey consommé
4 yellow onions
12 leek whites
4 small fennels
10 bay leaves
6 whole garlic
4 bunches thyme
2 T + 1 t dried lavender
4 oranges, zested w/a peeler
1 t white peppercorns
2 t coriander seeds
2 T fennel seed
3 bottles dry vermouth
1 bottle white wine
1cup white miso
2 gallons turkey stock
In extra virgin olive oil, sweat onions, leeks, fennel, bay leaves and garlic until very soft and without color. Add spices and continue to cook for at least 15 minutes. Deglaze with vermouth and white wine. Add thyme, lavender and the zest of 3 oranges. Bring to a simmer and reduce by ¾. Add chicken stock and the remaining teaspoon of lavender and zest of the fourth orange. Bring to a simmer and reduce by ¼. Strain through a China cap and then a chinois. Let it cool overnight. Clarify with egg whites the following day.
Turkey consommé ½ sphere
400g liquid consommé
3.6g agar
Mix and cook the agar, place in silicon mold to form the sphere and let it set over night before using so it will gelatinize.
Pickle red onions
1 Qt White Wine Vinegar
1 Qt water
2.5 tablespoon Sugar
2 tablespoon Salt
2 tablespoon Coriander
2 Red Onion thinly sliced
1 Fresh Beet, Quartered
Boil all the ingredients minus the onions, the onions are going to be sliced and placed on a separate container. Once the liquid is boiling strain on top of the onions. Cool down and place aside for plating.