Gnocchi

1. In a mixing bowl combine ricotta, chèvre, Parmigiano Reggiano, eggs, and salt until homogeneous.
2. Add flour 1/2 cup at a time until a firm, slightly sticky dough is formed.
3. Using a dough knife, cut off a piece of dough, then gently roll into a long, even cylinder approximately ¾ inch thick.
4. Use a pizza roller to cut your cylinders into 1/2 inch pieces.
5. Use a gnocchi board to shape the dough pieces into gnocchi. Place on a sheet tray, freeze; once frozen, bag and date them.

Braised Oxtails

1. Reduce wine in a stock pot by half. Add demi-glace. Bring to a simmer, season.
2. Place oxtails in a Dutch oven, add diced veggies and sachet.
3. Pour liquid over tails and vegetables. Add 1–2 cups water —enough to almost cover tails.
4. Braise in a 275 degree oven until pull-off-the-bone tender (4–5 hours).
5. Strain braising liquid through a chinois into a pot, reduce to thicken.

Collard Greens

1. Sweat onions in a rondeau. Deglaze with cider vinegar. Dissolve brown sugar in the liquid. Add demi-glace and chicken stock. Bring to a simmer.
2. Add stemmed collards to simmering liquid in batches until they all fit in the pot.
3. Cover and reduce heat to low. Cook for around a half hour—until desired tenderness is reached.
4. Season with salt and pepper.