Pasta Carbonara and Sous Vide New York Strip Steak with Paul Suplee: DelmarvaLife Facebook Live Show – Jan. 18, 2018
I learned how to use a pasta roller today to make pasta and even though I broke the handle off, it was a successful Facebook Live Show.
Paul Suplee is the Associate Professor of Culinary Arts at Wor-Wic Community College and has many years of experience. I was his most recent student and I’m proud to say that even after breaking the handle off of the pasta roller, I passed his class.
We learned all about what sous vide is and made steaks using that cooking method. Even though I compared the contraption to an aquarium, I’ll admit it was pretty awesome, and the steak was one of the best I’ve ever had.
We made a New York strip steak and pasta carbonara. Each dish was delicious!
Try the recipes out for yourself.
- 4 oz. Pancetta
- 1 tsp. Olive oil
- 1 lb. Fresh pasta (recipe follows)
- salt, as needed
- 2 whole eggs
- 2 egg yolks
- ½ c. Cheese blend (parmesan, Romano, Asiago)
- Cracked black pepper, TT but a fair amount
- Whisk together the eggs, yolks and cheese and set aside
- Cut the pancetta into lardons, which means into chubby little matchsticks. If you’re not sure what that means, simply reference Dr. Googlié as I tell my students. They typically get that I’m telling them to Google it, but every now and again…
- Place the lardons and the olive oil in a pan just large enough so that the pancetta reaches the edges
- Heat to medium and render out the fat. The lardons will essentially fry in their own fat in conjunction with the olive oil, and you will be left with divine fat-ness
- When the lardons are crispy, set them aside, ensuring to save the fat. That is a critical part of this dish
- While the lardons are cooking, bring a pot of lightly salted water to a boil to cook the spaghetti. Typically, I would tell you to salt the water until it tastes like the ocean, but there is already a fair amount of salt in the pancetta and the cheeses, so you don’t need much
- Cook the spaghetti until it is just about done, and when it is close, heat up the lardons and the fat in a larger pan that can accommodate the whole mess
- Add the pasta with a little bit of the cooking liquid to the lardons and fat and cook for about a minute. **do not perform steps 9-11 in the cooking pan as it will be too hot!
- Pour small amount of pasta water (presumably still hot) into a separate bowl to warm it and drain it
- Pour the pasta combination into the bowl, and with fork or spoon in hand, add the egg & cheese mixture while stirring steadily so as to disperse the mixture and prevent it from sitting too long and cooking
- Don’t feel shy about stirring the carbonara. Keep going until the cheese is melted and you have a stunningly rich and creamy sauce
- Serve with some cheese sprinkled as garnish and a touch of Italian broadleaf parsley
- Mangiate, bevete e siate felici
makes a little over a pound
- 2 c. Hi-gluten or bread flour
- 2 large eggs + 1 yolk
- 2 Tbsp cream
- 2 tsp. fine salt
- Place flour in stand mixer, and with the paddle going, add the eggs and cream
- Check the consistency and after 5 minutes of kneading, add more liquid or flour as needed
- Allow the dough to rest for about ten minutes and then roll as desired. **The resting is not as critical as it was in past years, as the refinement processes have maximized the flour’s absorption rates significantly. The longer it does sit, though, the more it will hydrate, but kneading/rolling the dough will accomplish the same thing in a shorter period of time
Sous Vide New York Strip Steak
For each flank
- 2-3# NY Strip Steak, trimmed to ¼” of fat
- 1 stick unsalted butter
- 1 Tbsp. Steak seasoning
- 2” sprig fresh rosemary
- 2 sprigs fresh thyme
- Garlic, as needed
- Vacuum pack ingredients using any sort of air-removal system
- Set your water bath to 132F for an absolutely perfect medium-rare steak
- Cook the bag in the water bath for 3 hours. Personally, I clip the bag to the tank so it doesn’t slide under the burner. The temperatures will stay more constant the further away from the burner your content is
- After 3 hours, do one of the following: If holding for later use, place the bag in an ice bath until cold throughout and then refrigerate for up to three weeks or freeze for up to a year. If using immediately, cut open and get psyched, because you’re about to have the best steak ever
- To serve, grill and seal the outside quickly. You don’t want to lose that beautiful medium interior
- Serve immediately. This meat does not need to rest or slack as flank often does. It is already tender and will be amazing