Here’s the Basic Pasta recipe from Mario Batali:

Ingredients:
3 1/2 to 4 cups all-purpose flour
4 extra-large eggs
1/2 teaspoon extra-virgin olive oil

How to Make It:

1. Mound 3 1/2 cups flour in center of a large work surface, and make a well in the middle. Crack eggs and 1/2 teaspoon extra-virgin olive oil into the well.

2. Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.

3. Lightly flour work surface; knead dough until smooth and elastic, about 6 minutes. Roll out the pasta into thin sheets with a pasta maker or rolling pin. Let it dry while you do the other stuff.

For the Spinach Pasta (adapted from a Martha Stewart recipe):

Ingredients:
6 oz fresh spinach
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour, plus more for dusting
Coarse salt
1 tsp olive oil

How to Make It:

1. Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add 6 ounces spinach, cover, and steam until bright green and softened, about 2 minutes. Let cool slightly. Squeeze out liquid using a clean kitchen towel or paper towels. Make sure you really squeeze it out good. Puree spinach in a food processor (you should have about 1/2 cup puree).

2. Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.

3. Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Roll out onto long thin sheets with a pasta maker or rolling pin.

For the Filling:
About 1 and a half brown bags full of wild local mushrooms… we used Portobello, chanterelles, enoki, and shiitake.
You’ll also need a leek, and some butter.
If you want a richer filling, you’ll need about 1/2 cup ricotta cheese, but it really isn’t necessary.

1. Wash, dry, and chop up 1/4 of the leek (both white and green parts). Chop up very very finely.

2. Clean, dry, and chop up all the mushrooms, removing only the steps. Chop VERY finely.

3. Add about 2 or 3 tablespoons of butter to a saucepan and let it foam, then add the mushrooms. Saute for about 5 minutes.

4. Add the leeks, and some salt and pepper to taste… saute for about 3 minutes. Make sure ALL the liquid is evaporated. Let it rest and cool while you are making the pasta. If you want a richer filling, stir in a little ricotta cheese (about 1/2 a cup).

To Make the Striped Ravioli (our recipe):

1. Take the spinach pasta sheets and cut into thin strips, or use a fettuccine setting on a pasta maker.

2. Carefully place the spinach strips onto a basic pasta sheet. Now slowly roll through the pasta maker or roll out with a rolling pin.

3. Cut circles or shapes into the now striped sheets using cookies cutters or the rim of a small glass. You’ll want very large circles. We used about 4-5 inches diameter.

4. Take a very generous spoonful of mushroom filling, and carefully place it in the middle of a pasta circle (keep the striped colours on the outside).

5. Now take your finger, dip it in a little water and run it around the outside circle of the pasta (this is to help the pieces stick together). Now take another pasta circle and place it on top, carefully pounding the edges with your finger tips to seal.

6. Repeat with all the raviolis. You’ll want to boil a pot of cold water with salt to cook them about 7 minutes or until al dente.

Pasta Sauce (my own simple recipe):
3 tbsp butter
1 and a half cups of heavy whipping cream (for cooking noobs, this is the kind you buy in the carton, not the stuff that comes out of cans for dessert)
Fresh basil
Very good Parmigiano Reggiano, I like the kind from Duso’s on Granville Island. You’ll need about half a wedge.

1. Heat the butter in a saucepan on medium heat. Add the cream, bring to a boil.

2. As soon as it boils, quickly take the pan off the heat and stir, don’t let it burn or overboil. Once it calms down, turn the heat down to medium and keep stirring.

3. Add salt and pepper to taste, and then grate the Parmigiano Reggiano into the sauce pan. You’ll want approximately 1/2 a cup grated.

4. Keep stirring until it is thick. It varies on the stove, but this can take as long as 15-20 minutes sometimes. Don’t give up, it takes a long time. Wait until it is nice and thick. It should coat the back of a spoon.

5. Add you pasta to the sauce in the pan, and then tear off small pieces of basil and stir into the sauce. Season to taste. Grate extra cheese on top

Done!

Butternut Squash Veloute with Parmesan-Truffle Crisp Topped with Mushrooms, loosely based on a Gordon Ramsay recipe, but heavily adapted (I recommend you follow this one) …

Ingredients:
1 butternut squash, about 1 1/2lb
3 tbsp GOOD olive oil (I use Eleni)
2 large shallots, peeled and finely chopped
2 tbsp butter
2 1/2 cups hot vegetable stock (make your own, or I love the ones from the Stock Market on Granville Island)
1/3 cup whipping cream

4-6 heaped tbsp grated parmesan (Use good Parmigiano Reggiano)
Black truffle trimmings and shavings (I found the truffles at Granville Island)

A pinch of parsley
A few shiitake mushrooms, thickly sliced.

How to Do It:

1. Peel the butternut squash, then halve it. Remove the seeds and chop it up into small square pieces.

2. Heat the olive oil in a large saucepan and saute the shallots until softened but not coloured, approx 5 minutes.

3. Put the squash in, and then add the butter. Season well with salt and pepper. Stir over med-high heat until soft and lightly golden/yellow at the edges.

4. Pour in the vegetable stock, just enough to cover the tops of the squash and then simmer until squash is very soft, approx 5 minutes.

5. Take the pan off the heat and stir in the cream. Scoop the squash and shallotsinto the blender, adding about 1/3 of the pan contents into the blender. Blend until very very smooth. Keep adding stock until it is the consistency you want. I like it a little bit thicker personally, but still soup consistency. Optionally, you can strain the soup if you want a TRUE veloute and you want it super smooth. Personally I like the texture so I don’t strain it. Make sure you check the seasoning. Keep warm.

6. Preheat the boiler. Now take a non-stick frying pan and heat it until it is hot on the stove.

7. Sprinkly the parmesan onto the pan… make sure it is an event layer, and sprinkle grated black truffle over.

8. When the sides begin to turn golden, take the pan off the stove and put it under the broiler, very very close (careful, don’t burn yourself). Hold it there for a couple seconds until the top is evenly golden. Remove the pan from the broiler and let the pan cool for about 30 seconds.

9. Using a spatula, carefully peel the crisp off and transfer to parchment paper or a plate to cool. Repeat with the rest of the parmesan.

10. When ready to serve, saute the mushrooms in a little olive oil and butter in a frying pan. Sprinkle with parsley and salt and pepper.

11. To plate the dish, carefully pour the squash soup into a bowl. Wipe the edges clean for presentation (I’m picky!). Now carefully place the mushrooms on the surface of the soup. Place the parmesan crisp upright in the soup or on the edge of the bowl. Serve with freshly ground pepper or sprinkle a little olive oil Done!

As promised, here are the recipes. I’ll start with the dessert.

Fresh Lemon Mousse Recipe by the Barefoot Contessa:

Ingredients:
3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream (recipe follows)
Sliced lemon, for garnish

How to Make It:

1. In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt.

2. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10-12 minutes, until the mixture is thick like pudding. (I whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes.

3.Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.

4. Place half the egg whites and a pinch of salt in the electric mixer fitted with the whisk attachment. Beat on high speed.

5. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny.

6. Carefully fold whites into the cold lemon mixture with a rubber spatula.

7. Place the cream in the same bowl of the electric mixer fitted whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks.

8. Carefully fold whipped cream into the lemon mixture.

9. Fold in the lemon curd and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.

Wow…

Looking forward to the surfing vid