Chef Mark Gaier brings his grand tortellini pie to THE Dish
Chef Mark Gaier is half of the award-winning culinary team Mark and Clark.
Gaier, along with Clark Frasier, got their start in San Francisco but headed east to Maine to open their first restaurant, Arrows. As pioneers in the farm-to-table movement, Mark and Clark helped put Maine on the culinary map.
They've since opened M.C. Perkins Cove, also in Maine, and, most recently, M.C. Spiedo in Boston.
The duo was named Best Chefs Northeast by the James Beard Foundation. Gaier joined "CBS This Morning: Saturday" to offer a few signature dishes. Here's how to make grand tortellini pie, Leonardo's notebook salad, M.C. tagliatelle, curly spinach, lemon zeppole and to drink, a 14th century Manhattan:
Grand tortellini pie (ultimate dish)
Pastry for grand pie
3 1/2c ap flour
1c wheat flour
1/4t salt
3/4c sugar
1/2t baking powder
1t lemon zest
11t butter, diced
3ea egg yolks
1/2c+6t dry white wine
In a food processor, combine the dry ingredients and gradually add the butter (pulsing). Mix the eggs and wine and add to the processor. Add more wine if needed. Turn the mixture out onto a table and form into a ball. Cover with plastic and chill.
Meatballs for grand pie
3oz parmesan
7t italian parsley, chopped
1t garlic, minced
1c onion, minced
10oz chicken thigh, ground
10oz beef, ground
1t tomato paste
1/4c bread crumbs
1ea egg
1/4t salt
1/4t black pepper, freshly ground
4t extra virgin olive oil
Mix all of the ingredients together in a bowl, except for the oil. Shape into one inch balls. Sauté over low to medium heat and chill.
Ragu for grand pie
3t extra virgin olive oil
2t butter, unsalted
1c carrot, minced
1c celery, minced
1c onion, minced
1t garlic, minced
4oz pancetta, minced
8oz sausage
24oz chicken thigh, 1/2in diced
8oz chicken liver, diced
8oz pork, ground
8oz lean beef, finely chopped
2ea bay leaves
1c white wine
2 1/2c chicken stock
1/4t cloves
3t tomato paste
Cream
S/p
Heat the oil, butter, pancetta and sauté the vegetables for 8 minutes. Add the remaining meat and bay leaves and sauté until brown. Season with salt and pepper. Add the wine, chicken stock, cloves, tomato paste, and cook down until thick at medium heat. Add the cream, season to taste and cook for another 5 minutes and chill.
Cinnamon crusted for grand pie
4ea egg yolks
5t sugar
2t+ 2 1/2t ap flour
1t salt
2c milk, chilled
2t butter
1/4t cinnamon, ground
In a sauce pan over medium heat, mix the eggs and sugar. Beat in the flour and salt. Gradually mix in the milk and salt. Stir consistently with a wooden spoon for 3 minutes until the custard bubbles. Then stir consistently for another 5 minutes. Pour the custard through a strainer into a bow; and stir in the butter and cinnamon. Cover with plastic and chill.
Assembling the grand pie
Unsalted butter
Pastry
Tortellini
Ragu, warmed
1 1/2c parmesan, grated
2ea eggs, beaten
Meatballs, room temp
Cinnamon custard, room temp
Preheat oven to 350 degrees. Butter a 10 1/2in spring form pan. Roll out 2/3 of the dough into a large round 1/8in thick to cover the inside of the pan and laying 1in over the edge. Roll out a second round 1/8in thick to 13in (save the scrap). Place the first dough in the pan and place the second round in the fridge. To assemble, cover the bottom of the pie with a layer of the ragu. Then a layer of the meatballs and sprinkle with parmesan. Place another layer of ragu and parmesan to fill in the area around the meatballs. Place a layer of tortellini, then another layer of ragu and parmesan. Cover with custard. Top with the 13in dough round, crimping with overlapping inch. Decorate in a leaf pattern with scraps. Brush with egg wash and slit the top in 4-5 places. Place in the oven for 1 hour and 20 minutes. Torta is done when crust is golden brown and internal temperature reaches 165f
Leonardo's notebook salad
Ingredients:
3 oz (12 leaves) baby heirloom lettuce
1 oz radicchio, chiffonade
6 ea mint leaves, fine chiffonade
1 oz marinated fennel*
1 oz herb vinaigrette*
8 ea winter radishes (slice on mandolin)
Tt salt & pepper
Directions:
1. place lettuces, radicchio, mint, fennel and radishes in a stainless mixing bowl
2. add vinaigrette and gently toss
3. season with salt and pepper to taste
4. top with remaining bits of fennel and radishes around plate
Marinated fennel:
2ea fennel bulbs
3cl garlic
3ea myer lemon, juiced
1/4c extra virgin olive oil
S/p
Split and core the fennel and slice very thin and place in bowl. Mince garlic and add to the fennel. Add lemon juice, oil and season with salt and pepper.
Vinaigrette:
2t italian parsley, chopped
1t spearmint, chopped
1t thyme, chopped
3/4c extra virgin olive oil
1/4c champagne vinegar
S/p
Whisk together
M.C. tagliatelle
4 oz tagliatelle
3 oz guinea hen legs, confit*
1 ea (3 oz) guinea hen breast, cooked medium
2 oz lacinato kale, cleaned, large dice
3 ea cippolinni onions, caramelized slowly
3 oz orange-chicken jus*
1 oz wild mushrooms, roasted* (seasonal)
.5 oz almonds, blanched, chopped coarsely
3 ea blood orange segments
.5 oz shaved parmesan
1 t orange puree
Guinea hen leg confit
10 # legs
Duck fat to cover
8 ea. Garlic cloves crushed
1 bu. Thyme
Black pepper corns
Salt
Combine all in 4 in ½ hotel pan, cover with plastic wrap first aluminum foil on top. Bake at 325 degrees 45 mins. Or until meat falling off the bones. Allow to cool momentarily and remove all meat. Strain and reserve remaining fat for another use.
Guinea hen jus
20 # guinea hen bodies
4 # onion white
2 # celery
2# carrots - peeled
8 oz. Tomato paste
2 bu. Thyme
3 ea sprig rosemary
8 gal. Chicken stock
1 qt. Red wine
10 ea black peppercorns
Roast bodies until golden. Paint the bones for tomato paste. Separately roast the mirepoix until golden. Once veg is roasted enough add to bones and stock pot. Deglaze with red wine. Reduce by half. Add herbs. Reduce coats back of a spoon. Pass through chinois.
Orange puree
24 ea blood orange - peel with no pith. Juiced
1 cup sugar
½ tsp citric acid
1 # room temp butter - diced
Peel oranges, make sure no pitch is on peel if there is it needs to be cleaned off. Blanch the peels 5x in salted boiling water. Shocking the peels each time as well. The 5th time no salt in water add sugar simmer until peels are soft. Blend peels with 1/3 boiling simple syrup, butter and citric acid. Blend on high 2-3 minutes until smooth. Adding more liquid or butter when emulsifying if needed. Season with salt and pepper to finish. Cool in ice bath. Reserve for service.
Preparation:
1. Pre-heat a medium sautee pan. Add olive oil, lacinato kale, onions and wild mushrooms.
2. When vegetables start to color, add the guinea hen and toss.
3. Deglaze pan with orange chicken jus and reduce heat to low.
4. Cook pasta until al dente, drain and add to pan.
5. Serve in a bowl, top with cheese and almonds.
Curly spinach
3 cups curly spinach
1 oz currants, rehydrated
1 oz pine nuts
When order comes in, in a large saute pan on medium heat, add 1 oz of olive oil. Add spinach once pan is hot and cook until just wilted down, do not overcook!
Once half way done, add pine nuts and currants.Season with salt and pepper. Serve in small staub.
Lemon zeppole
2 c. - water
8oz. (1/2 pound) - butter
2 t. - sugar
2 t. - salt
3 ea. - lemons , zested
2 c. - ap flour
7 whole eggs
Mop
1. bring water, sugar, salt, and butter to a boil
2. add 2 c. Of flour, beat in with wooden spoon
3. put back on medium heat for 30 seconds and keep stirring.
4. put hot dough into mixing bowl, add lemon zest
5) with paddle attachment at low speed add 2 eggs at a time until incorporated.
To serve, fry zeppole' s for 6-7 minutes at 325f fryer. Remove from fryer, drain and toss with powdered sugar. Serve with la colombe espresso chocolate sauce.
14th Century Manhattan
2 oz. Renaissance Angels Envy Blend (Opportunity to blend a combination of 3 stages of Angels Envy to create our very own Renaissance Blend)
.5 oz. House made Husks Cherry Bitters ( Recipe comes from Brad Parsons Bitters recipe book)
.5 oz Capano Antico
.75 oz. Lazzaroni Amaretto (Biscotti infused amaretto)
1 .Combine all ingredients in a tin with Ice
2. Using a Bar spoon Stir for a minute
3. Strain in Martini Glass