CHEF RYAN SCOTT AT AD SHOW 2015 | BLOG | RECIPES

Presentation1If you couldn’t make it to the Architectural Digest Home Design Show this year you can can still enjoy the delicious recipes prepared by Chef Ryan Scott during his live demonstrations yesterday.

 

Spring Pea Hummus with Rosemary and Sea Salt Crusted Bread

Bread

Ingredients:

  • 1 kg Bread Flour
  • 625 ml lukewarm water
  • 30 g fresh yeast
  • 2 tablespoons sugar
  • 1 tablespoon sea salt plus more for crust
  • 2 sprigs of rosemary
  • flour for dusting

Procedure:

On a clean surface, pile flour and make a large well in the middle. Pour half of water into well, the add yeast, sugar, and salt. Stir ingredients.

Slowly, bring in the flour from inside of well, maintaining the walls. Continue to bring in flour to the center, until is a loose consistency. Add the remaining water and continue to mix. As you gradually increase speed and aggression, the mix should become to be less sticky. Apply flour to your hands to avoid dough from sticking. Pat and push the dough together forming a ball.

Knead your dough for about 5 minutes until dough is smooth and elastic.

Flour the top of your dough, place in a bowl and cover with saran wrap. Allow to dough to proof in a warm and moist place for 30 minutes. The dough should double in size.

Release air from dough by smashing it and banging on surface. Shape dough into round ball. Take sprigs of rosemary and remove leaves from stem. Chop rosemary leaves then sprinkle over dough. Now sprinkle sea salt over top. Allow dough to proof once more for 30min – 1 hour.

Preheat the oven to 350 F with pizza stone set in middle rack. Lightly flour pizza stone. Once preheated, gently place dough onto pizza stone. Carefully close oven door making sure not to slam. Bake 20-30 minutes until golden brown. Remove bread from oven place on a wire rack and let rest for 30 minutes.

 

Pea Hummus

Ingredients:

  • 1 tablespoon olive oil
  • ½ cup chopped onions
  • 2 cups shelled spring peas
  • ¾ cup water
  • 2 tablespoons tahini
  • 3 tablespoons fresh mint
  • 2 tablespoons sour cream
  • ½ teaspoon black pepper
  • salt to taste

Procedure:

Heat olive oil in small pot on medium heat. Sautee onions until soft, but do not brown. Add peas and water, then cover and bring to boil. Cook for about 5 minutes then drain.

Put peas, onions, tahini, mint, sour cream, black pepper and salt in food process. Pulse until you have a thick rough puree. Chill the serve with fresh warm bread.

 

Asparagus & Black Forrest Ham Pinwheels

Ingredients:

Bread:

  • 1 kg Bread Flour
  • 625 ml lukewarm water
  • 30 g fresh yeast
  • 2 tablespoons sugar
  • 1 tablespoon sea salt
  • flour for dusting

Filling:

  • 8 fresh asparagus spears, trimmed
  • 4 thin slices black forrest ham
  • 2 tablespoons butter, melted
  • ¼ teaspoon garlic powder
  • 1 Carton spreadable chive and onion cream cheese

Procedure:

Dough:

On a clean surface, pile flour and make a large well in the middle. Pour half of water into well, the add yeast, sugar, and salt. Stir ingredients.

Slowly, bring in the flour from inside of well, maintaining the walls. Continue to bring in flour to the center, until is a loose consistency. Add the remaining water and continue to mix. As you gradually increase speed and aggression, the mix should become to be less sticky. Apply flour to your hands to avoid dough from sticking. Pat and push the dough together forming a ball.

Knead your dough for about 5 minutes until dough is smooth and elastic.

Flour the top of your dough, place in a bowl and cover with saran wrap. Allow to dough to proof in a warm and moist place for 30 minutes. The dough should double in size.

Release air from dough by smashing it and banging on surface. Shape dough into round ball. Take sprigs of rosemary and remove leaves from stem. Allow dough to proof once more for 30min – 1 hour.

Preheat the oven to 350 F with pizza stone set in middle rack. Lightly flour pizza stone. Once preheated, gently place dough onto pizza stone. Carefully close oven door making sure not to slam. Bake 20-30 minutes until golden brown. Remove bread from oven place on a wire rack and let rest for 30 minutes.

Filling:

Place Place asparagus in a skillet; add 1/2 in. of water. Bring to a boil. Reduced heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside.

Separate dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4 in. of edges. Top each with ham, leaving 1/4 in. uncovered on one long side. Place two asparagus spears along the long side with the ham; roll up and press seam to seal.

Cut each roll into seven pieces. Place cut side down 1 in. apart on greased baking sheets. Combine butter and garlic powder; brush over spirals. Bake at 375° for 15-20 minutes or until golden brown.