Cibo Trattoria – Where we love to celebrate with good food, good wine and of course, good friends. We love it when our room is a buzz with friends, colleagues and family gatherings; that ‘celebratory’ feeling that creates an electric vibe in the room and a sparkle to the evening. And so, we have planned a series of fantastic events to capture and re-ignite the sensation where food, wine and friends take centre stage.
TURKEY BRINE RECEIPE
Never brined your turkey before? Never fear, we have you covered. Here’s what to do.
625g kosher salt
20g pink salt (sodium nitrate)
2 fresh bay leaves
10 sprigs fresh thyme
5 sprigs fresh rosemary
20 black peppercorns
1 whole dried red chili
2T fennel seeds
1 bulb garlic (cut in horizontally)
- Combine all ingredients into a large stockpot
- Bring to a boil on high heat (lid on will expedite the process)
- Remove from heat and let cool till room temperature
- Strain the mixture
- Completely submerge the turkey in the brine making sure the entire bird is under (tip: a heavy plate “weight” on top will help keep the bird under)
- Brine for at least 8 hours (overnight is best)
- Remove turkey and discard the brine
- Rinse the turkey well before baking
Culinary Stage Series: Cibo Trattoria – Piedmont in Autumn
Saturday, November 9, 2013
12:00pm – 1:30pm
Whistler Conference Centre
As the autumn colours turn to rich oranges and reds, the Piedmontese turn their attention to their seasonal bounty of mushrooms and truffles. Join sommelier Steve Edwards and executive chef Faizal Kassam of Vancouver’s acclaimed Cibo Trattoria for an exploration into this Northwestern Italian region’s annual harvest. Attendees will learn the art of preparing handmade gnocchi with mushrooms and will enjoy pairings from the storied wines of Piedmont, from the Nebbiolo-based Barolo and Barbaresco, to the ever-popular Barbera, Dolcetto and Moscato.
Gnocchi alla Romana
Yield: 20 individual gnocchis
3L homogenized milk
1/2 lb butter (unsalted)
500g grated parmiggiano-reggiano
2 whole eggs
4 egg yolks
Pinch of kosher salt
Pinch of finely grated nutmeg (microplane works best)
- In a large, heavy-bottomed pot, bring the milk and nutmeg up to a boil. (Watch carefully that the milk doesn’t overflow!)
- Turn the heat to medium. Using a metal whisk, introduce the semolina slowly to the infused milk whilst whisking.
- Let cook on medium-low heat for 30-35 minutes whisking occasionally.
- Remove the pot from the heat and whisk in the eggs and egg yolks one at a time ensuring a homogenous mixture.
- Whisk in the remaining ingredients, and keep whisking until all ingredients are combined.
- Line a baking sheet with parchment paper and pour the gnocchi mixture on to it. Using a rubber spatula, dip it in water and smooth out the gnocchi mixture until flush with the surface.
- Add another sheet of parchment paper on top of the leveled surface. Place another baking sheet (same size) on top and gently apply pressure to “press” the mixture into the bottom pan
- Refrigerate overnight.
- Preheat oven to 450 degrees Fahrenheit
- Remove the top baking sheet and parchment. Flip the set gnocchi onto a cutting board removing it from the bottom baking sheet. Remove the final sheet of parchment paper
- Using any ring mold/cookie cutter, punch out your desired shape and place it on a pie pan lined with parchment (The parchment will prevent the gnocchi from sticking)
- Place a ½ teaspoon of butter on the gnocchi and sprinkle a tablespoon of grated parmesan.
- Bake for 7-8 minutes, or until the edges are gold brown and bubbly.
- Let gnocchi stand for 2 minutes before indulging.
Sauteed Woodland mushrooms
Yield: enough to garnish 20 individual gnocchis
5lb mixed mushrooms (golden chanterelles, morels, black trumpets, etc)
1 lb unsalted butter
1 Tbsp finely chopped fresh thyme
12 cloves garlic, finely chopped
2 bunches Italian parsley (picked, washed and chopped)
2 Tbsp lemon juice
¼ cup water or chicken stock
Salt and black pepper to taste
- In a large sauté pan, over medium-high heat, add 3/4 lb of the butter. Let the butter start to foam, then add the garlic slices. Cook the garlic until the edges start to brown. Add the chopped thyme and follow with the mushrooms, season with salt and black pepper.
- Lower the heat to medium-low and cook the mushrooms until most of their liquid has evaporated, this should take about 5-6 minutes
- Turn the heat off. Add the stock and remaining butter and stir until the “sauce” has thickened.
- Add the chopped parsley and lemon juice.
- Spoon over gnocchi and enjoy!