A handful of dishes and condiments were too good to let fall by the wayside even if they didn’t fit into 5280: The Cookbook itself. These items either bolster existing recipes in the book or offer solutions as to what to do with leftover ingredients. —Amanda M. Faison, Food Editor

The Kitchen’s Balsamic Onions (to be served with the Beet Burger, page 57 of 5280: The Cookbook)

Recipe by executive chef/co-owner Hugo Matheson

2 onions

extra-virgin olive oil

1 teaspoon salt

½ cup balsamic vinegar

1 bay leaf

Julienne the onions (the thickness should be about the size of the back of your knife). In a large sauté pan, add the oil and start on medium-high heat, add the onions and sprinkle with salt. Sweat the onions but do not caramelize them (there should be no color). When evenly cooked, add the vinegar and reduce 15 to 20 minutes. The onions should be tacky, like reduced balsamic vinegar.

Bones’ Curried Egg Salad (to be served with Duck Bo Ssam, page 78 of 5280: The Cookbook)

Recipe by chef Johnny DePierro

(Makes 1 pint)

Note: Bones’ chef Johnny DePierro serves this egg salad as an accouterment for the duck bo ssam. On occasion, he also serves a curried egg salad sandwich on toasted French bread during lunch service.

12 eggs, hard-boiled and chopped

1 tablespoon garlic, minced

1 tablespoon ginger, minced

1 tablespoon green onion, white and light green stalks, thinly sliced

½ red onion, diced

1 tablespoon Fresno chile or jalapeño, seeds removed and diced

¾ bottle of Kewpie mayonnaise

1 tablespoon rice wine–vinegar

juice 1 lemon

3 tablespoons Madras curry powder

salt and pepper, to taste

3 pinches Korean pepper

Sauté garlic, ginger, and green onion until soft and fragrant. In a mixing bowl, add ingredients from sauté pan, red onion, Fresno chile or jalapeño, Kewpie mayonnaise, rice wine vinegar, lemon juice, and curry powder. Mix until all ingredients are well incorporated. Add chopped hard-boiled eggs and mix stir into the rest of ingredients. Season with salt, pepper and Korean pepper to taste.

Luca’s Basic Pasta Dough (to be served with Bolognese, page 73 of 5280: The Cookbook)

Recipe by executive chef/owner Frank Bonanno

(4 servings)

4 cups all-purpose flour

2 cups semolina flour

1 teaspoon salt

10 egg yolks

1 tablespoon olive oil

¼–½ cup cold water

If using a stand mixer, attach the dough hook. Add all ingredients, with the exception of the water, to the bowl and mix. Add water as needed until dough pulls away from the sides of the mixing bowl.

If not using a mixer: Combine the flour and salt in a large bowl; make a well. Add egg yolks and olive oil; mix with a fork until dough comes together. Knead by hand for a few minutes, adding water as needed to help dough come together.

Wrap in a moist towel and let rest 1 hour. Then, run dough through a pasta machine on preferred setting to shape into noodles.

To make pappardelle (for the bolognese recipe on page 73): Using a pasta-rolling machine on the widest setting, dust the dough with flour and make one pass through. With consecutive passes, reduce the thickness setting on the machine by two numbers at a time, roll the dough through until you have a substantial noodle. With a knife, cut sheets of dough about 6 inches long and the width of the machine. Using a fluted cutting wheel, cut ¾-inch strips of pasta and dust with flour. Cook the pasta in generous amounts of salted, boiling water until al dente. Drain and add pasta directly to the warm sauce.

Recipes using sake kasu (an ingredient left over from Sushi Den’s Miso-Marinated Black Cod recipe on page 35 of 5280: The Cookbook).

Note: Sake kasu, also called sake lees, is a byproduct of sake making. It can usually be found at Asian markets in the refrigerated section.

Kasu Ice Cream

Recipe by Jeff Osaka, chef-owner of the pending Osaka Ramen

(Yield: 1 quart)

¼ cup sake kasu

1 cup whole milk

2 cups heavy cream

3/4 cup sugar

1 teaspoon grated fresh ginger

½ teaspoon vanilla extract

Combine all ingredients in a medium saucepan. Warm over medium heat until sugar and kasu dissolve. Pour liquid through a fine-mesh strainer into a stainless-steel bowl. Refrigerate until chilled. Pour ice cream base into ice cream maker and freeze according to the manufacture’s instructions.

Additional recipes:

Kasuzuke (sake-kasu pickles)

Ginger sake-kasu soup with salmon

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.