2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Spring Garlic Cavatelli with Dukkah Spiced Ricotta, Verjus Beurre Blanc, and Petite Spring Vegetables

Cavatelli with spring vegetables

Serves 4 to 6

5 cups semolina flour
2 ¾ cups hot water
1 ¾ teaspoons salt
Spring vegetables equal to 1 ½ pounds (1 bunch baby turnips, asparagus, Thumbelina carrots, sugar snap peas) cut into bite-size pieces
3 cloves garlic, minced
4 ounces ricotta
Dukkah spice* (this Egyptian nut and spice mix, fragrant with sesame seeds, nuts, fennel and cumin, can be made from scratch or found online or at Central Market)
Verjus beurre blanc**

Method: In a stand mixer, add semolina. Bring water and salt to a boil. Immediately pour water into mixer in a slow stream while running on low speed. Mix until a ball forms, then knead an additional 5 minutes. Remove from mixer and wrap up. Chill in fridge and reserve for later cutting.

After chilling, gently roll hunks of cavatelli dough with the back of a fork to create long noodles, dime-size in diameter. Cut into pieces the size of a fingernail and roll individually along the back of the fork to make ridges in each little dumpling. Bring a pot of salted water to boil. Drop the cavatelli in boiling water, stirring to avoid clumping together. Once they float, set a timer for 2 minutes, then remove and cool on an oiled baking sheet.

In a sauté pan, heat a small amount of oil of choice on medium heat. Add the carrots and turnips and sauté 12 minutes, stirring every few minutes. Add peas and asparagus and sauté another 4 minutes. Add cavatelli and minced garlic and toss to incorporate. Season with salt and pepper and transfer to a large serving dish. Ladle beurre blanc over the top and gently toss to coat. In a small bowl, mix ricotta with a few spoons of dukkah spice. Place a mound of ricotta atop the pasta or on the side to garnish individually.

*For dukkah spice mix: ¼ cup pistachios, 1 tablespoon each of pine nuts, coriander seeds and cumin seeds, one teaspoon each of cumin seeds and salt, ½ teaspoon black pepper, and olive oil to mix. In 350°F oven, toast nuts together for 5 minutes. On a separate sheet, toast seeds together for 5 minutes. Grind seeds in a food processor, then add nuts. Pulse till coarsely ground. Reserve and add olive oil when needed to make dip.

**For the verjus beurre blanc: In a medium pot, place a scant ½ cup verjus (or white wine vinegar), 1 garlic clove, smashed, 2 tablespoons minced shallot, 4 sprigs thyme, and 1 bay leaf. Bring to a boil and turn down to simmer. Reduce to a syrup consistency. Add ¼ cup heavy cream and reduce by half. Turn heat to low and slowly add ¾ cup cold, cubed, unsalted butter, whisking to emulsify between small batches. Finish with salt and strain. Keep in a warm area until needed.

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Chef Joel Orsini was born in Houston and trained at the Culinary Institute of America in the Hudson Valley. He was the creative mind behind the restaurant in Deep Ellum first known as Izkina and then Booty's; and now brings a seasonal no-waste ethos to Parigi in Dallas.

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