Vinnoy Krem Recipes

VINNY'S GRAVY

Steps:

• To make the meatballs: Put the bread in a bowl and drench with milk. Let soak for a few minutes, and squeeze the bread out like a sponge.
• In bowl, mix together the beef, pork, and veal until well combined.
• In another bowl, whisk together the Parmesan, breadcrumbs, parsley, salt, pepper, eggs, and garlic.
• Add the cheese mixture and soaked bread to the meat and mix well. Form into meatballs.
• Heat a large skillet over medium-high heat. A little olive oil and fry the meatballs in batches until well-browned and "hard", as Vinny says.
• Vinny says, "Eat a few."
• To make the sauce: Heat a pot over medium heat and add enough oil to cover the bottom. Add the garlic and onion and cook, stirring, until lightly browned. Add the tomato paste. Fill the tomato paste can with wine and pour into the pot. Add the tomatoes, and fill the can with water¿add the water. Add the parsley and salt and pepper. Stir well and bring to a boil. Lower the heat to a simmer and simmer, stirring occasionally, until slightly thick and fragrant, about 1 hour and 15 minutes.
• To make the sausage: Wipe out the skillet you fried the meatball in, and heat over medium-high heat. Add a little olive oil and brown the sausages in batches.
• Add the meatballs and sausages to the sauce and simmer, stirring occasionally, for 25 minutes.
• When ready to serve, cook the spaghetti according to the package instructions. Drain.
• Transfer the spaghetti to a large bowl and add a few spoonfuls of the sauce (without the meatballs and sausages). Mix to coat the spaghetti¿it should be only lightly coated with the sauce, adjust with more accordingly.
• Transfer the sauce to a platter and serve alongside the spaghetti at the table.

VANILLA CREAM

Steps:

• Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
• Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
• Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

VANILLA CREAM OR SAUCE

Steps:

• Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
• Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
• Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
• Move sauce to refrigerator and chill completely cold, at least 30 minutes.

KREMOWKA

Steps:

• Preheat oven to 400 degrees with racks in upper and lower third position and line two baking sheets with nonstick baking mats. Divide puff pastry into two equal pieces. Sprinkle work surface with granulated sugar and roll out each piece of pastry to a 9-inch-by-13-inch rectangle. Transfer to prepared baking sheets and bake, rotating halfway, until puffed and deep golden brown, about 35 minutes. Cool completely on a wire rack.
• Whisk together 3/4 cup granulated sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with 3 tablespoons butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove pastry cream from heat.
• Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
• Place remaining 3 sticks of butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Reduce speed to low and add vanilla bean seeds and cooled pastry cream, 1/2 cup at a time. Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
• Place one rectangle of puff pastry on a cutting board and spread with pastry cream mixture. Top with second puff pastry rectangle and press gently to adhere. Loosely cover and refrigerate to set, at least 1 hour or up to 8 hours. To serve, slice with a serrated knife into 3-inch squares. Dust with confectioners' sugar.