Who needs to go out on Valentine’s Day, when Kitchensurfing can deliver a chef (or chefs) straight to your door?! Just kick back with your loved one or friends while expert chefs do all the work. We met husband and wife chef team Ron and Leetal at the start up’s Gowanus office/test kitchen (we’re still not sure how they get anything done there with all those aromas wafting around the computers), and they proceeded to whip up some amazing dishes inspired by the culinary traditions of Israel, France, Morocco, Lebanon, and Eastern Europe.
For Valentine’s Day, Ron and Leetal shared with us two of their favorite recipes, and have generously offered our fans 50% off his Valentine’s Day Cooking Class. When you book, just be sure to mention Brooklyn Industries.
For Kitchensurfing’s full roster, visit their website here.
Short Rib Ravioli with Yogurt and Tomato Salsa
Short Rib Ravioli (makes 12 raviolis)
1 unit of chuck short ribs (5 ribs), well marbled with fat
Handful of black peppercorns
2 handfuls of garlic cloves (20-25)
10 sage leaves
2 tbsp chopped oregano leaves
3 tbsp salt
Package of 24 wonton wrappers (available at Asian supermarkets or better grocery stores)
2 finely diced tomatoes
4 tbsp olive oil
Finely chopped hot green chili
2 cups plain yogurt
1 cup water
Zest of 2 lemons
Preheat oven to 325 (or 335).
Rub short ribs with salt and place in a roasting pan.
Sprinkle the peppercorns, sage, and garlic cloves on top of the short ribs.
Cover the roasting pan with parchment paper and tin foil.
Place in oven for 6-8 hours. After 6 hours, start checking the meat for doneness (when the ribs are ready you should be able to put a spoon in the middle and it should feel like soft butter).
Remove from oven, remove foil and paper, let cool. Once cooled, strain the liquids remaining in the bottom of the pan, reserve for later use (must be refrigerated). Do not discard the garlic cloves, they will be used in the filling.
Separate bones from meat and chop the meat finely, place in medium bowl. Add oregano and salt according to your taste, mix thoroughly and set aside. (Can be made up to 1 day ahead, cover and chill in refrigerator).
To prepare the raviolis, take one wonton wrapper and place 1 heaping tablespoon of filling (approx. 50 grams) in the center. Brush water around the edges of the wonton wrapper, place another wrapper on top and press with your fingers to seal tightly. Set aside.
To prepare the yogurt, mix all the ingredients together in a medium bowl, add salt according to your taste.
To prepare tomato salsa, mix all the ingredients in a small bowl, add salt according to your taste. Add chili pepper according to your taste and preference.
Bring a pot of water seasoned with salt to a boil. Put the raviolis in the water and cook for 5 minutes. Remove from water, drain on paper towel lined baking sheet or plate. Heat olive oil in a skillet or pan and pan-fry until crisp and golden.
On a serving plate, place a few tablespoons of the yogurt and tomato salsa on the plate. Add the golden ravioli on top, drizzle with olive oil, serve immediately.
Coffee Flavored Chocolate Pudding with Cardamom Butter Cookies
Coffee Flavored Chocolate Pudding
4 oz heavy cream
4 oz milk
4 tablespoons Turkish Coffee (available at Middle Eastern stores, can substitute good quality instant espresso)
1/8 cup sugar
4 egg yolks
1 ½ cups finely chopped milk chocolate
¾ cup whipped cream
Mix the yolks and sugar in a deep bowl, set aside.
Boil the cream, milk, and coffee while constantly whisking, once boiled pour over yolks mixture, mix vigorously. Strain the mixture with a very fine sieve over the chopped milk chocolate. Let stand for a few minutes. Mix until thoroughly incorporated, fold in whipped cream.
Cardamom Butter Cookies
½ cup butter, room temperature
1 cup flour
1 cup almond flour
1 cup sugar
¾ tsp. ground cardamom
Preaheat oven to 350 degrees. Whip butter, sugar, and cardamom together, add the flours and mix only until the mixture resembles coarse meal, should be crumbly texture. Spread evenly on a rimmed baking sheet and bake for 10 minutes, or until dough is golden.
In a dessert cup, place 1 tbsp of cookie crumble, top with chocolate pudding, garnish with whipped cream and additional shaved chocolate.