Private Event at Kitchen Social Fri, Aug 29 2025
Beef Wellington
Fresh Pasta with Browned butter Sage Sauce
Balsamic Roasted Vegetables
Lemon Blueberry Trifle
Fresh Pasta Dough
yield: 2 servings
1 ¼ cups all purpose flour
2 large eggs
1 tablespoon olive oil
½ teaspoon sea salt
Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.
In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.
Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.
Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.
Beef Wellington
yield: 2
ingredients
Tenderloin
4 sheets prosciutto
2 garlic cloves, minced
½ t thyme
4 oz mushrooms, minced
¼ c Dijon mustard
Salt and pepper to taste
½ sheet Puff pastry
Egg wash
Preheat oven 400F
In a large skillet over high heat add oil. Season steak and add to hot skillet. Sear all sides and remove from pan. Turn heat down to medium and add mushrooms, cook until all liquid and steam dissipates, add garlic and thyme, cook until fragrant. Remove from heat and set aside. Coat meat with mustard and wrap in prosciutto. Lay puff pastry out and add mushroom mixture. Then add meat and wrap puff pastry around. Lay the wellington on a sheet tray lines with parchment paper seam side down. Coat with egg wash and place in the oven for 15-20 minutes depending on the desired temperature.
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Brown Butter and Sage Sauce
yeild: 2 servings
6 tablespoons unsalted butter, cut in ½ inch cubes
2 tablespoons unsalted butter, cut in half and chilled
1 tablespoon fresh sage leaves, chopped
½ tablespoon sherry vinegar
Fine sea salt and ground black pepper
Melt 6 tablespoons butter is a medium skillet at medium-low heat. When butter melts and foam subsides, increase heat to medium. Continue to cook, stirring constantly, until butter begins to brown and takes on a light brown color and nutty aroma. Add sage
Roasted Vegetables with Garlic and Balsamic
yield: 2 servings
10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)
4 garlic cloves, quartered
2 tablespoons extra-virgin olive oil
1 tablespoon fine balsamic vinegar
¼ teaspoon fine sea salt
Pinch of ground black pepper or more if preferred
Preheat oven to 400 degrees
In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.
Blueberry Lemon Trifle
Yield 8:
1 ½ cups fresh blueberries, divided
1 can (15-3/4 ounces each) lemon pie filling
1 cup lemon yogurt
½ prepared angel food cake, cut into 1-inch cubes
3-4 cups whipped cream
Optional: Lemon slices and fresh mint
Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
In 8 glasses, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Garnish with reserved blueberries and, if desired, lemon and mint.
