Tuesday, December 15, 2015

Kites Virginia Ham

Growing up in Madison County, Virginia makes you appreciate the small things in life. There are a few things I will never forget about my hometown- Blue Ridge Mountains at my heels, miles and miles of beautiful rolling hills, Friday night football games and Kites Country Hams. Jim Kite inherited the recipe for his special cure from his father--and he’s kept it in the family ever since. Compared to other hams on the market, Kite’s hams tend to be meatier and leaner.
When you start with a fantastic product like Kites ham you don’t want to do much to it. When the meat is picked off the bone it is not over yet, you can still utilize what is left. I use the bone and scrapes to make a rich delicious broth that I used as a component in this clam chowder dish.

Kites Ham Bone and Scrap
Bay Leaf
Black Peppercorns
1% by weight of gelatin sheets

Put all the ingredients in a large stock pot and cover with ice. The ice helps draw out the gelatin from the bone to make the broth rich and thick. Simmer the stock for 8 hours, skimming as you go.  Strain and transfer to a smaller pot. Simmer the broth until it is reduced by half, skimming as you go, season with salt. Once you get to this point take it off the heat and let the broth cool for 20 to 30 minutes. Mean while get the desired bowls you want and place them on a level surface. Weight out, in grams, the desired amount of broth you want and set it to the side. Take that weight in grams and figure out one percent of gelatin that you need. Bloom the gelatin and stir it into the broth. Pour the broth into the bowls and let set for one hour. If you don’t want to use this broth in this application, this broth makes a great base for any type of soup or sauce that you want.

Kites Ham Gelee
Kites Ham
Broken Egg
Poached Clams
Preserved Lemon
Garlic Chips
Clam Crème Poured Tableside

Tuesday, December 8, 2015

Pasta Dough

2 1/2 cups flour
4 large eggs
3/4 teaspoon salt

Pour the flour onto a work surface and shape into a mound. Form a deep, wide well in the center and add the eggs, sprinkle with the salt.  Beat the eggs lightly with a fork, then gradually work in the flour, moving from the inside of the well in a circular motion.
Set the dough aside, clean and flour the work surface, then knead the dough until smooth and elastic, about 10 minutes.  Shape the dough into a ball, dust with more flour and wrap with plastic wrap. Let rest for at least 30 minutes.  Divide the dough into 6 equal pieces and cover. On a floured work surface, flatten 1 dough piece. Using a pasta machine, feed the dough through the widest setting, then feed through the same setting 3 more times. Change to the second-widest setting and feed the pasta sheet through twice. Repeat this pattern until you reach the thinnest setting, lightly dusting with flour as necessary, then feed the pasta sheet through once; lay the pasta sheet on a lightly floured kitchen towel. Repeat with the remaining dough pieces.  Let the pasta sheets dry, about 10 minutes. Set the pasta machine to the flat noodle or "tagliatelle" setting and feed the sheets through the machine. Transfer the cut pasta to kitchen towels. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 5 minutes

Butter Poached Lobster
Lobster Cream
Red Vein Sorrel
Picked Parsley