Monteverde Restaurant & Pastificio

Dōgon by Kwame Onwuachi

Bungalow

Cote Miami

Jon & Vinny's - Fairfax

Zahav

Le Bernardin

The Grey

Carbone

On a clean work surface, mound the 00 and semolina flours and make a large well in the center. Crack the 4 whole eggs and 2 yolks into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently whisk eggs while gradually incorporating flour from the inner wall until a shaggy dough forms.

Make the dough

Knead the dough by hand for 8–10 minutes (or use a stand mixer with dough hook for 5–7 minutes) until the dough is smooth, elastic and slightly tacky. If too dry, sprinkle up to 1 tablespoon water; if too sticky, dust with a little flour. Form into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

After resting, divide the dough into 4 equal portions. Keep portions covered. Working with one piece at a time, flatten and pass through a pasta machine from the widest setting progressively to thinner settings until you reach about 1.5 mm thickness (or setting 6–7 depending on your machine). Dust with all-purpose flour to prevent sticking.

In a small saucepan, add diced pumpkin (about 2 cups) and just enough water to cover. Add a pinch of salt and simmer until very tender, about 10–12 minutes. Drain thoroughly, then return to the pan and cook over low heat for 1–2 minutes to dry out excess moisture. Mash until smooth or pass through a fine sieve for a silkier texture. Cool slightly.

Cook the pumpkin

In a mixing bowl, combine the mashed pumpkin with 1 cup whole-milk ricotta, 1/2 cup finely grated Parmigiano-Reggiano, 2 tablespoons finely chopped sage, 1/4 teaspoon freshly grated nutmeg, 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon melted unsalted butter. Stir until homogeneous and taste; adjust seasoning. Chill the filling for 20 minutes so it firms slightly — this makes it easier to portion.

Lay a sheet of rolled pasta on a lightly floured surface. Make evenly spaced mounds of filling about 1 tablespoon each (or 20–24 small mounds for 4 servings) leaving at least 1-inch space between. Lightly brush the perimeter and between mounds with beaten egg wash (1 egg beaten). Lay a second sheet of pasta on top and press gently around each mound to seal, pushing out air to avoid pockets. Use a ravioli cutter or fluted pastry wheel to cut individual ravioli, pressing edges with a fork to ensure seals. Transfer finished ravioli to a floured baking sheet and cover lightly with a towel.

Shape the ravioli

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse sea salt. Meanwhile, prepare the sauce (see next section). Cook ravioli in batches for 2–4 minutes depending on size — fresh ravioli will float and be tender when done. Use a slotted spoon to lift them directly into the sauce, reserving a cup of pasta water.

In a large skillet over medium heat, melt 6 tablespoons unsalted butter. Swirl regularly; after 3–5 minutes the milk solids will turn golden and the butter will smell nutty — watch closely to avoid burning. As butter begins to brown, add 12 fresh sage leaves and fry for 20–30 seconds until crisp and fragrant. Remove the sage to a paper towel to drain and retain butter in the skillet.

Brown the butter and crisp the sage

To the browned butter in the skillet, add 1 teaspoon fresh lemon juice, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If the sauce seems too thick, add 1–2 tablespoons reserved pasta water to loosen. Gently add cooked ravioli to the skillet and toss with the sauce for 30–60 seconds to glaze. Taste and adjust seasoning. Finish with 1/4 cup grated Parmigiano-Reggiano and a drizzle (1 teaspoon) of extra-virgin olive oil if desired; toss gently.

Plate the ravioli, spooning over any remaining butter. Garnish with the crisped sage leaves and an additional sprinkle of Parmigiano-Reggiano. Serve immediately.

00 flour

semolina flour

large eggs

egg yolks

extra-virgin olive oil

fine sea salt

fresh pumpkin or kabocha, peeled and diced

ricotta (whole-milk)

Parmigiano-Reggiano, finely grated

fresh sage leaves, finely chopped

nutmeg, freshly grated

freshly ground black pepper

unsalted butter

fresh sage leaves

Parmigiano-Reggiano, for finishing

fresh lemon juice

all-purpose flour for dusting

large egg (for egg wash)

coarse sea salt, for pasta water

extra-virgin olive oil (optional, finishing)

Trim excess fat from the skirt or flank steak and lay it flat on a cutting board. Lightly score the surface against the grain. In a bowl combine minced garlic, grated ginger, soy sauce, palm sugar, rice wine vinegar, vegetable oil, kosher salt, and black pepper. Whisk until sugar dissolves. Place the steak in a shallow dish or zip-top bag and pour marinade over, massaging to coat. Refrigerate at least 1 hour and up to 4 hours (do not exceed 6 hours for skirt steak). Remove from fridge 20 minutes before cooking to come toward room temperature.

Prepare and marinate beef

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tablespoon neutral oil and sear the steak 2–3 minutes per side for medium-rare (thicker cuts may need longer). If you have a grill, preheat to high and grill 2–4 minutes per side. Use an instant-read thermometer aiming for 125–130°F (52–54°C) for medium-rare. Transfer to a cutting board, tent loosely with foil and rest 8–10 minutes. Reserve any juices on the cutting board for the sauce.

Sear and rest

In a small saucepan over medium heat, add clarified butter (or a tablespoon of oil) then the 4 tablespoons of unsalted butter. When butter melts and foam subsides, add the minced shallot and cook, stirring, until translucent and fragrant, about 2–3 minutes. Add the minced garlic and cook 30 seconds until aromatic.

Build the sauce

Stir in berbere spice and smoked paprika and toast 20–30 seconds to bloom the spices. Add tomato paste, stir and cook 1 minute to caramelize slightly. Deglaze with beef stock (or water), scraping up any fond. Whisk in soy sauce, honey, lime juice, salt and black pepper. Simmer on low 3–5 minutes until slightly thickened. Taste and adjust seasoning — more honey if you want sweeter, more lime for brightness. If sauce is too thin, simmer a bit longer; if too thick, add a tablespoon of stock at a time. Keep warm until plating.

Finish sauce with reserved steak juices if desired: pour the resting juices from the cutting board into the pan and whisk to incorporate for added beefy depth. Keep warm on very low heat; do not boil.

While the steak rests, combine thinly sliced red onion, rice wine vinegar, lime juice, olive oil and 1/4 tsp salt in a bowl. Toss and let sit at room temperature 10–15 minutes to soften and mellow. This quick relish brightens the dish.

Make red onion relish

Heat a sauté pan over medium-high. Add 1 tablespoon butter. Peel plantains, slice diagonally into 1/2-inch thick pieces. When butter foams, add plantain slices in a single layer (work in batches if needed). Sprinkle brown sugar evenly. Cook without moving for 2–3 minutes until bottoms are deep golden and caramelized, then flip and cook another 1–2 minutes. Remove to a plate and keep warm.

Caramelize plantains

Combine chopped cilantro, mint and the green parts of the sliced scallions in a small bowl. Toss lightly and season with a pinch of flaky sea salt and the toasted sesame seeds. Reserve white scallion slices for finishing or for cooking with rice if desired.

Cut the rested steak across the grain into 1/4-inch slices. Arrange slices on a warmed platter or plates. Spoon 2–3 tablespoons of the Dōgon sauce over the steak and drizzle additionally at service. Scatter warm caramelized plantains around the steak and spoon some red onion relish over or alongside the meat to provide acid and crunch.

Place a bed of warm cooked rice (about 3/4 cup per serving) on each plate. Arrange sliced steak and plantains on the rice. Top with herb salad and white scallion slices. Sprinkle flaky sea salt and toasted sesame seeds. Serve with lime wedges and optional pickled chiles on the side.

Leftovers: refrigerate steak and sauce separately up to 3 days. Reheat gently in a skillet and refresh plantains briefly in a hot pan to crisp the edges.

beef skirt steak (or flank)

kosher salt

black pepper

garlic cloves, minced

fresh ginger, grated

soy sauce

palm sugar (or brown sugar)

rice wine vinegar

vegetable oil

clarified butter (ghee) or oil

shallot, finely minced

fresh garlic, minced

Ethiopian berbere spice blend

smoked paprika

tomato paste

honey

lime juice

beef stock or water

salt

ripe plantains (yellow with black spots)

brown sugar

red onion, thinly sliced

olive oil

fresh cilantro leaves, roughly chopped

fresh mint leaves, roughly chopped

scallions, thinly sliced (white & green separated)

toasted sesame seeds

fresh lime wedges

flaky sea salt

short-grain rice or jollof-style rice (cooked)

neutral oil (for searing)

optional pickled chiles

Chill a double old-fashioned glass or tiki mug by filling it with ice water while you build the cocktail.

Prepare glass

Discard the ice water from the chilled glass. In a cocktail shaker, add the aged rum, dark rum, fresh lime juice, fresh pineapple juice, falernum, orgeat, simple syrup, and two dashes of Angostura bitters.

Combine ingredients

Fill the shaker with ice (large cubes or crushed) and shake vigorously for about 10–12 seconds until well chilled and slightly diluted.

Add ice and shake

Discard any remaining ice from the serving glass and fill it with fresh cracked ice (about 1 cup).

Prepare serving glass

Double-strain the shaken cocktail over the cracked ice using a Hawthorne strainer and a fine mesh strainer to catch small ice shards and pulp.

Strain

Garnish with a fresh pineapple wedge and a sprig of mint. Optionally slap the mint between your palms to release aroma before placing it on the drink. Serve with a short straw and enjoy.

Garnish and finish

aged rum

dark rum

fresh lime juice

fresh pineapple juice

falernum

orgeat (almond syrup)

simple syrup (1:1)

angostura bitters

cracked ice

pineapple wedge (garnish)

mint sprig (garnish)

Remove steaks from refrigerator 45–60 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels. Evenly coat both sides and the edges with kosher salt and freshly ground black pepper, pressing lightly so seasoning adheres.

Bring steaks to room temperature & season

If using a heavy cast-iron skillet, place it over high heat until just smoking (about 8–10 minutes). If using a grill, preheat to very high heat (500–600°F / 260–315°C) and oil the grates lightly.

Preheat skillet or grill

Add neutral oil to the hot skillet and swirl to coat. Place steaks in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges briefly, rendering fat and crisping the rim (about 1 minute total).

Sear the steaks

Reduce heat to medium. Add butter, crushed garlic cloves, and thyme to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steaks continuously for 1–2 minutes to build flavor and finish cooking. Use an instant-read thermometer: pull steaks at 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare.

Baste with butter and aromatics

Transfer steaks to a warm plate or cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute. While resting, proceed to finish sauce and sides.

Rest the steaks

Make the basting/sauce by combining gochujang, doenjang (or miso), light soy sauce, sesame oil, mirin, brown sugar, grated ginger, minced garlic, thinly sliced scallions, toasted sesame seeds, and a squeeze of lemon juice in a small bowl. Whisk until smooth and glossy. Taste and adjust: add a little more mirin or sugar for sweetness, or a pinch of salt if needed.

During the last 30–60 seconds of basting in the pan, brush a thin layer of the prepared sauce onto each steak as you spoon butter over it. This will caramelize the sauce slightly and create a savory-spicy glaze. Reserve remaining sauce for serving at the table.

Heat a small skillet or use the same hot grill. Toss shishito peppers with 1 tsp neutral oil and char over high heat, turning until blistered and evenly blackened in spots (4–6 minutes). Sprinkle lightly with flaky sea salt and set aside.

Prepare charred peppers

Reheat mashed potatoes gently on low heat with a pat of butter, stirring until smooth and warmed through. If serving rice, fluff warm short-grain rice and keep covered until plating.

Heat mashed potatoes and rice

Place chopped kimchi in a small ramekin or spoon onto the plate alongside microgreens or baby arugula dressed very lightly with a squeeze of lemon (about 1 tsp) and a drizzle of sesame oil (optional).

Plate kimchi and greens

After resting, slice each ribeye against the grain into 1/2-inch (1.3 cm) thick slices. Arrange slices on a warm platter or individual plates, spooning any resting juices and a little of the reserved gochujang-baste over the top. Sprinkle with flaky sea salt and additional toasted sesame seeds if desired.

Carve and finish steaks

Serve steaks with a side of mashed potatoes, charred peppers, kimchi, microgreens and rice (if using). Provide extra gochujang/ssamjang at the table, lemon wedges, and additional flaky sea salt. Encourage diners to combine bites of steak with kimchi or microgreens and a smear of ssamjang for an authentic Korean-American steakhouse experience.

Serve

bone-in ribeye steaks (about 12–16 oz / 340–450 g each)

ground black pepper

neutral oil with a high smoke point (canola, grapeseed)

garlic cloves, lightly crushed

fresh thyme sprigs

gochujang (Korean chili paste)

doenjang (Korean fermented soybean paste) or miso

light soy sauce

sesame oil

mirin or rice wine

ginger, finely grated

garlic, minced

scallions, thinly sliced

kimchi (well-fermented, drained and roughly chopped)

buttery mashed potatoes (prepared)

charred shishito or shishito-like peppers

microgreens or baby arugula

lemon wedges

plain steamed short-grain rice (optional)

flaky sea salt (for finishing)

extra gochujang or ssamjang (for table)

neutral oil for grilling (if using grill)

In a small bowl, combine the lukewarm water (1.75 cups) with the active dry yeast and optional 1/4 tsp sugar. Let sit 5–10 minutes until foamy and fragrant.

Proof yeast

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine the 00 flour (4 cups) and 2 tsp fine sea salt. Mix briefly to distribute the salt.

With the mixer on low speed, slowly pour in the yeast-water mixture and 1 tablespoon olive oil. Mix until the dough comes together, about 2–3 minutes. Increase speed to medium-low and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If by hand, knead on a lightly floured surface 8–10 minutes.

Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (time will vary with temperature). For improved flavor, refrigerate the dough covered for 24–72 hours after the initial rise; bring back to room temperature 1–2 hours before shaping.

Divide the dough into two equal portions (for two 12–14" pizzas) or four portions for smaller pies. Shape each portion into a tight ball and let rest under a bowl or in a lightly oiled pan for 30–60 minutes to relax and rise slightly before shaping.

Combine the hand-crushed San Marzano tomatoes (1 cup) with minced garlic (1 clove), 1 tsp extra-virgin olive oil, 1/2 tsp fine sea salt, 1/4 tsp dried oregano and 1/8 tsp crushed red pepper in a small bowl. Taste and adjust salt. The sauce for this style of pizza should be bright and uncooked — simply mix; no cooking required. Let sit at room temperature for flavors to meld while the dough rests.

If using sausage, remove casing and cook in a skillet over medium heat until browned and cooked through, breaking into small crumbles. Drain on paper towels and keep warm.

Tear the fresh mozzarella into small pieces and drain any excess moisture on paper towels if very wet. Thinly slice red onion and reserve sliced pickled peppers and basil leaves for finishing.

Portion ricotta into a small bowl and season with a pinch of salt and a drizzle (about 1/2 tsp) of olive oil; stir to loosen so it dollops easily.

Preheat your oven to its highest setting (500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. If you have a broiler, position a rack near the top for optional finishing blistering.

Lightly dust a pizza peel or inverted baking sheet with 1–2 tbs cornmeal or semolina. On a lightly floured surface, take one ball of dough and press from the center outward to form a 12–14" round, leaving a slightly thicker 1/2–3/4" rim. Do not overwork; stretch with hands for an airy crust.

Transfer shaped dough to the prepared peel. Spoon 1/2 cup of the uncooked tomato sauce onto the dough and spread gently, leaving the rim untouched. Distribute torn mozzarella evenly (about half of the mozzarella for one pizza). Dollop 3–4 tablespoons of seasoned ricotta in small spoonfuls across the pie.

Scatter half the cooked sausage (about 4 oz), a few thin slices of red onion, and 1 tbs sliced pickled peppers over the cheese. Finish with a light sprinkle (about 2 tbsp) of grated Parmigiano-Reggiano and a small drizzle of olive oil.

Slide the pizza onto the preheated stone or steel. Bake until crust is golden and blistered and cheese is bubbling, 6–10 minutes depending on oven temperature. If using a broiler for extra char, broil 30–60 seconds at the end while watching closely.

Remove pizza from oven, let rest 1–2 minutes. Tear and scatter fresh basil leaves over the top, finish with a final tiny drizzle of olive oil, and slice to serve.

Serve hot, cut into 6–8 slices. Leftover pizza can be stored in the refrigerator up to 3 days and re-crisped in a 400°F (200°C) oven for 6–8 minutes or in a skillet over medium heat for a crisp bottom and warmed cheese.

00 pizza flour (or all-purpose flour)

water (lukewarm, 95–105°F / 35–40°C)

active dry yeast

sugar (optional, to feed yeast)

canned San Marzano tomatoes (crushed by hand)

garlic (minced)

dried oregano

crushed red pepper flakes

whole milk ricotta, spoonable

fresh mozzarella (low-moisture or soft, torn into pieces)

parmigiano-reggiano (freshly grated)

Italian fennel sausage (mild or spicy), cooked and crumbled

red onion (thinly sliced)

pickled fresno or cherry peppers (sliced)

fresh basil leaves

extra-virgin olive oil (for finishing)

coarse cornmeal or semolina (for dusting peel)

flour (for dusting work surface)

Rinse the dried chickpeas. In a large bowl, cover chickpeas with cold water by 3–4 inches and stir in 1/2 tsp baking soda. Soak at room temperature for 8–12 hours (overnight). Drain and rinse. Transfer to a medium pot, cover with fresh water by 2 inches, add 1/2 tsp baking soda, bring to a boil, then reduce to a simmer and cook until very tender (40–60 minutes). Skim any foam. The chickpeas should easily smash between your fingers.

Soak and cook chickpeas

Reserve about 1/2 cup of the cooking liquid and drain the chickpeas. Let them cool slightly (10 minutes). For silkier hummus you may peel skins by pinching each chickpea between thumb and forefinger, but this is optional.

Cool and reserve cooking liquid

In a food processor combine warm chickpeas, tahini (1/2 cup), fresh lemon juice (1/4 cup), garlic cloves (2), 1 teaspoon fine sea salt, and 2 tablespoons extra-virgin olive oil. Process until thick and smooth, scraping down the bowl as needed. With the motor running, add cold water (1/4 cup) and up to 1/4 cup reserved cooking liquid in a slow steady stream until the hummus becomes very silky and spreadable. Taste and adjust salt, lemon, or garlic. Transfer to a serving plate and use the back of a spoon to create a shallow well in the center for toppings.

Blend hummus

Preheat your broiler to high or build a medium-high hot flame on a gas burner. Prick each eggplant a few times with a fork to prevent bursting. Place eggplants on a rimmed baking sheet under the broiler or directly over the gas flame, turning occasionally, until the skin is thoroughly charred and the flesh collapses (20–30 minutes depending on method).

Remove eggplants to a bowl and cover tightly with plastic wrap or a lid for 10–15 minutes to steam (this makes peeling easier). When cool enough to handle, peel off charred skin, trim stems, and scoop out the soft flesh into a sieve or colander to drain for 10 minutes to remove excess liquid.