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THE RECIPE:
β Brisket –
Salt, pepper & garlic rub
Offset smoker, white oak logs
Equal parts apple cider vinegar & water for spritzing
Butcher paper & foil (boat method)
*Smoke @ 250 degrees until 175 internal, spritz when needed, wrap and put back on smoker until 204 internal or probe tender*
β Bolognese –
2 carrots
1 yellow onion
1 celery stalk
4 garlic cloves
2 tbsp tomato paste
3 cups wine
Thyme
Bay leaves
Water
*Finely dice carrots, onion and celery to make soffritto, sautΓ© in olive oil, add minced garlic, add tomato paste and combine, season, deglaze with wine and reduce down significantly, add thyme bundle and bay leaves, add water and reduce down multiple times until desired consistency*
β Pasta –
2 cups flour
4 eggs (3 whole, 1 yolk)
*Combine flour with eggs and knead until formed into a ball, cover and let rest for at least 20 minutes, cut into sections and roll as needed for desired pasta shapes*
β Asparagus & Arugula Salad –
Asparagus bundle
Arugula
2 clementines
2 lemons
EVOO
*Shave asparagus with peeler and combine with arugula and clementine slices, drizzle with lemon juice and olive oil, season*
β Boule –
3 cups all-purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 cups water
*Combine and whisk flour, salt and yeast, slowly add water and work in with spatula (dough should be evenly wet), cover with plastic wrap for 10-18 hrs at room temp, preheat oven to 450 degrees, place Dutch oven with lid in oven for 30 mins, as pot is heating dump dough onto heavily floured surface, shape into a ball and cover with wrap for 30 mins, drop dough into heated pot and put back into oven with lid on for 30 mins, bake an additional 5β10 minutes with lid off*
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