Recipes

Breakfast Egg Crostini

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Adapted with permission from “The Bride and Groom Cookbook,” by Mary Corpening Barber and Sara Corpening Whiteford (Chronicle Books, 2003)

Ingredients

  • 4 thick slices nutty whole-grain bread
  • 4 large farm-fresh or organic eggs
  • 2 tablespoons best-quality extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons unsalted butter, divided
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh herbs or greens, for garnish
  • Paprika, for garnish, if desired

Instructions

  1. Toast the bread lightly in a toaster or toaster oven. Arrange open-face on 2 serving plates or a small platter.
  2. Crack the eggs into a medium-size bowl and whisk together to combine yolks and whites completely.
  3. Heat the olive oil and 1 tablespoon of the butter in a small nonstick frying pan over medium-high heat. Add the beaten eggs all at once, and season with salt and pepper. Immediately lower the heat to medium-low, and stir constantly with a wooden spoon or a whisk until the eggs are creamy and just beginning to set into hundreds of little curds. If the eggs look dry and pull away from the pan, you’ve gone too far.
  4. Quickly whisk in the remaining tablespoon of butter, immediately pull the pan from the heat, and spoon the eggs directly onto the toasted bread before they set. Garnish with your favorite herbs or greens. Drizzle with your finest olive oil, and finish with freshly ground black pepper or paprika, if desired.

Tips

Scrambled eggs can be as soft or as firm as you like. These eggs are about creaminess; you can add a bit of butter to them after they are cooked for extra flavor and texture.

Makes 2 servings.

Chef Nick’s Mango Gazpacho

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Ingredients

  • 4 large ripe mangoes, peeled and roughly chopped (about 4 cups)
  • 4 medium yellow tomatoes, roughly chopped ( about 4 cups)
  • 2 cloves garlic
  • 2 small shallots
  • 1 cup roughly chopped European cucumber
  • ½ cup roughly chopped celery
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • salt and pepper to taste

Garnish

  • 2 tablespoons finely chopped European cucumber
  • Favorite hot sauce
  • Olive Oil

Instructions

  1. Combine all ingredients except oil and salt and pepper in the blender and process until smooth. Add the olive oil slowly so it blends into the soup. Season to taste with salt and pepper.
  2. Refrigerate for at least 4 hours. Four hours before serving chill small glass bowls or martini glasses.
  3. When ready to serve: Pour the soup into the bowls and garnish each one with some diced cucumber, a few drops of hot sauce and olive oil. Serve immediately.

Advance Preparation

This may be made through step 2, covered and refrigerated for up to 2 days in advance. Thin out the soup with a bit of stock, if necessary.

Tips

The thickness of the soup will be based on how ripe the mangoes are. Since there is little liquid added, other than the vegetables, the riper the mangoes the better.

Serves 6 to 8 people.

Pot au Feu

 

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Ingredients

  • 3 quarts chicken broth or 3 quarts water
  • 3 1/2 pound first cut brisket
  • 4 (3/4 to 1 pound) beef shanks with marrow bone in center
  • 1 bouquet garni
  • 8 carrots, peeled and sliced in half crosswise
  • 8 small red potatoes, cleaned
  • 8 medium leeks, white and light green part only, cleaned and cut lengthwise leaving the root attached
  • Salt to taste
  • Dijon mustard
  • Horseradish cream
  • Coarse sea salt
  • Gherkins
  • French bread

Instructions

  1. In a large soup or stock pot combine the stock or water, brisket, beef shanks and bouquet garni on medium heat. Make sure that the beef is well covered with liquid. Bring to a gentle simmer, uncovered, making sure it does not come to a rolling boil, about 20-30 minutes. Use a slotted spoon and skim the scum and froth from the top.
  2. Partially cover the pot, reduce the heat to low, and gently simmer the meat for about 2 1/2 hours, or until the meat is fork tender. Skim the soup periodically to remove the impurities. Remove the meat to a platter, using a fork and a slotted spoon. Cover the meat with foil to keep warm.
  3. Add the vegetables and salt, and gently simmer on medium-low heat for another 20 to 30 minutes or until the vegetables are just tender. Discard the bouquet garni.
  4. While the vegetables are cooking place the mustard, horseradish cream, sea salt and gherkins in small ramekins. Place on the serving table. Slice the bread and place in a basket for serving.
  5. Place the brisket and shank meat on a cutting board. Thinly slice the brisket against the grain and break up the shank meat into pieces. Taste the soup and season to taste if necessary.
  6. Place some meat and vegetables in each soup bowl and ladle over the broth and serve immediately. Serve with the condiments. Pass sliced bread to dip in the soup.

Tips

  • To make a bouquet garni, cut a double thickness of cheesecloth into a 4-inch square; place 2 tablespoons of black peppercorns, 2 bay leaves, 1 small leek (white part only) on top; tie with kitchen twine.
  • Use any leftover meat for salads or sandwiches
  • If you prefer to serve this in 2 courses, cook some tiny pasta with the broth and serve it first; than arrange the meat and vegetables on a platter and serve with the condiments

Serves 8 people.

 

 

Grilled Steaks with Olivada and Port Wine Sauce

Ingredients

Sauce

  • 1 tablespoon unsalted butter
  • 2 medium shallots, minced
  • ½ cup dry red wine
  • ½ cup port wine
  • 1 cup Veal Stock (page 395) or beef stock
  • 2 tablespoons whipping cream
  • ¼ teaspoon salt
  • 1 teaspoon cracked black pepper

Steaks

  • 4 New York steaks, about ¾ inch thick
  • Salt and pepper to taste
  • 2 tablespoons black olivada

Garnish

  • Watercress or parsley sprigs

Instructions

  1. For the sauce, melt the butter in a heavy medium saucepan over medium heat, add the shallots, and sauté until soft, about 3 to 5 minutes. Add the red wine and port, turn up the heat to high, and reduce by ½ to a syrupy glaze. Add the stock and reduce by a quarter or until the sauce barely coats the back of the spoon. Add the cream and reduce for another few minutes, until it coats a spoon. Add salt and cracked pepper and taste for seasoning. Reserve the sauce.
  2. Prepare a grill for medium-high-heat grilling or preheat the broiler. Grill or broil the steak about 3 inches from the heat for about 4 to 5 minutes on each side or until browned but still rare. Place the steaks on a carving platter, season lightly with salt and pepper, and spread the top of each steak with a thin coat of the olive paste. Cut the steaks into ½-inch-thick slices. Spoon some sauce onto a serving plate and place the steak slices, slightly overlapping, on top. Garnish with watercress or parsley and serve immediately.

Advance Preparation

The sauce can be prepared up to 4 hours ahead and refrigerated. Reheat gently over low heat.

Serves 4 people

Sticky Toffee Bread Pudding

bread pudding

Ingredients

  • 8 cups (1-inch cubes) of challah, day-old
  • 1 cup chopped dried dates
  • 1½ cups chopped fresh Majool dates
  • 6 large eggs +2 large egg yolks
  • 1¼ cups sugar
  • 3½ cups half and half
  • 1 tablespoon vanilla
  • pinch freshly grated nutmeg
  • Powdered sugar, for decoration
  • 1 cup Creme Fraiche or 1 defrosted pint Dule de Leche ice cream, for serving

Instructions

  1. Grease a 9 x 13-inch baking dish. Arrange the bread and the dates in the dish, making sure that they are evenly distributed.
  2. In the bowl of an electric mixer, beat the eggs and egg yolks on medium speed until they are frothy. Add the sugar and beat the mixture until thick and lemon colored, about 3 minutes. Add the half and half, reducing the speed to low, and mix to combine. Add the vanilla and nutmeg and mix to combine.
  3. Preheat the oven to 375F. Ladle the custard over the bread. Let the pudding sit for 30 minutes to 1 hour to help the bread absorb the custard, occasionally pushing the bread down with a wooden spoon.
  4. Place the pudding in the oven and bake for 20-25 minutes. Open the oven, using heavy oven mitts and with a large spoon, push the bread down. The remaining liquid custard will rise. Spoon the custard evenly over the bread slices. Bake for about 15-20 more minutes or until a skewer inserted into the center comes out clean.
  5. Remove the pudding from the oven, sprinkle it with powdered sugar and let rest about 10 minutes. Spoon onto dessert plates and serve with creme fraiche or softened Dulce de Leche ice cream on the side. It is also excellent served cold the next day.

Serves 6 to 8 people.

Mixed Berry Bundt Cake

bundt cake

Ingredients

  • 5 eggs
  • 1 + 2/3 cups sugar
  • 2 1/2 sticks unsalted butter, softened to room temperature and cut into pieces
  • 2 tablespoons Kirsch or other fruit liqueur
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 1 1/2 cups fresh raspberries
  • 1 1/2 cups blueberries or blackberries
  • Powdered sugar, for the garnish

Instructions

  1. Grease and flour a 9″ bundt pan. Preheat oven to 325F.
  2. In large mixing bowl, blend eggs and sugar with an electric mixer on medium speed. Add pieces of butter and Kirsch or fruit liqueur and blend with an electric mixer until fluffy. Add all but 2 tablespoons of the flour (reserving the 2 tablespoons to coat the berries), baking powder and salt and mix until well incorporated, with no lumps.
  3. In separate bowl, toss the berries with the remaining 2 tablespoons flour coating them evenly. Gently fold into cake mixture.
  4. Pour into prepared pan. Bake for 1 hour or until toothpick inserted in center comes out clean.
  5. Cool 30 minutes in the pan. Invert cake onto a cake rack and cool thoroughly. Dust with powdered sugar. Place on a platter and serve.

Advance Preparation

This can be made a day ahead, covered well and left at room temperature.

Tips

Check out Quick Bundt Cake Tips here.

Serves 8 to 10 people.

Chicken Fajitas with Avocado-Corn Salsa and Warm Corn Tortillas

SIMPLE

Ingredients

Salsa:

  • 2 large tomatoes, peeled, seeded and finely diced
  • 1/2 cup corn kernels (fresh or frozen and defrosted)
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped parsley
  • 1 jalapeno chili, seeded and minced
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 medium ripe avocado, peeled and cut into 1/2-inch chunks

Fajitas:

  • 2 tablespoons vegetable or olive oil
  • 1 pound chicken tenders, cut into 2-inch by 1/2-inch strips
  • 1 medium red onion, thinly sliced
  • 1 medium red bell pepper, seeded and cut into thin slices
  • 1 jalapeno chili, seeded and minced
  • 2 garlic cloves, minced
  • 1 medium tomato, peeled and diced
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 2 tablespoons finely chopped cilantro
  • Salt and freshly ground black pepper

Garnish:

  • 1 cup sour cream
  • Warm corn or flour tortillas
  • Cilantro leaves

Instructions

  1. Prepare the salsa: Combine the tomatoes, corn, cilantro, parsley, jalapeno, lemon juice, salt and pepper in a medium mixing bowl. Cover and refrigerate for 1 hour. After 1 hour, drain the salsa and spoon it into a serving bowl. Right before serving, add the avocado and taste for seasoning.
  2. In a large skillet with high sides, or a wok, over medium-high heat add 1 tablespoon of oil, swirling to coat the sides. When the oil is hot add the chicken strips and toss every 15-20 seconds for 3-4 minutes or until the chicken is lightly brown and just cooked through. Remove to a side dish.
  3. Add the remaining oil and then add the onion and toss for a minute. Add the red pepper and jalapeno chili, and toss every 15-20 seconds for about 4-6 minutes or until the onion is nicely softened. Add the garlic and tomatoes, and cook another minute. Add the lime juice, cumin, cilantro and reserved chicken strips, and bring to a boil for a minute. Add salt and pepper to taste, and then transfer to a serving bowl.
  4. Serve immediately with a basket of warm corn or flour tortillas and small bowls of the sour cream and salsa on the side.

Advance Preparation

The salsa can be made up to 4 hours ahead, covered and refrigerated.

Tips

  • Make sure to use a high-sided skillet or wok to help cook the ingredients evenly.
  • This is a very flexible dish. You can serve it rolled in flour tortillas for a quick family dinner, or open-face on corn tortillas for a fun Southwestern-style party. For large groups, you can easily multiply this recipe and add a pot of black beans and some spicy cooked rice to round out the menu.
  • Small bowls of this colorful salsa makes a pretty presentation alongside the fajitas.
  • To drink? You can’t go wrong with ice-cold Mexican beer or fruit Margaritas.

Serves 4 to 6 people.

Caramel Custard with Berries

SIMPLE

Ingredients

Custard:

  • 2 1/2 cups half and half
  • 1 vanilla bean, or 1 teaspoon vanilla extract
  • 3 eggs
  • 3 egg yolks
  • 1/2 cup sugar

Caramel:

  • 1/2 cups sugar
  • 2 tablespoons water
  • Topping:
  • 1 pint sliced strawberries or raspberries
  • 1 teaspoon powdered sugar

Instructions

  1. Preheat oven to 350 F. For custard, if using vanilla bean: Slice the bean in half, and scrape out the seeds with the tip of the paring knife. Add the vanilla bean and seeds to the half and half in a small saucepan. NOTE: If using vanilla extract instead of the bean, DO NOT add it to the half and half. See Step 4 below. Bring to a boil. Turn off heat, cover, and let vanilla infuse in half and half for 30 minutes. Remove vanilla bean, if using.
  2. For caramel: Combine sugar and water in small heavy saucepan. Do not use a dark-colored pan, as you will not be able to see the color of the caramel on the bottom of the pan. Dissolve sugar in water over low heat. Turn up heat and continually swirl the pan over the flame. Mixture will be bubbly. If sugar crystals form on sides of pan, cover for 1 minute and this will dissolve them. Boil until mixture reaches a dark-golden brown color. Watch carefully, as caramel can burn easily.
  3. When mixture turns golden brown, remove from heat and pour about 1 tablespoon of caramel into the hot half and half (see Step 1 above). Pour remaining caramel into a 1 1/2-quart porcelain baking dish. Rotate dish rapidly to spread caramel evenly on bottom of dish. (Don’t worry if it is not even; it will distribute itself during the baking process.)
  4. In a 3-quart mixer bowl, beat eggs and egg yolks until frothy. Slowly add sugar and beat until light, thick and lemon colored. Continue beating while pouring in half and half in a thin stream. Stir in vanilla extract if vanilla bean was not used. With a fine-mesh strainer, strain mixture into caramel-lined mold.
  5. Lay a dishtowel on the bottom of a roasting pan, place the dish on top of the towel, and then fill the pan with boiling water about halfway up the sides of the custard dish. Reduce oven temperature to 325 F and put mold in bottom third of oven. Be sure to regulate the oven so water in pan never comes above a simmer. If custard boils, it will not be smooth. Bake for 40 minutes or until a tester inserted 1 inch from outside edge of custard comes out clean.
  6. Cool to room temperature. Refrigerate for at least 2 hours.
  7. To unmold, run a knife between custard and edge of mold. Place a serving dish with a lip to catch the sauce upside down over mold, quickly invert and remove mold from custard.
  8.  For topping: In medium bowl combine berries and powdered sugar and mix well. After custard has been refrigerated and unmolded, spoon sliced strawberries over top and around sides. Slice and serve in bowls or dishes.

Advance Preparation

May be prepared up to 1 day in advance through Step 6 and kept in refrigerator.

Tips

  • If you can find fresh vanilla beans, I urge you to try them in this dessert. Splitting the bean and scraping out the vanilla paste into the half and half makes a remarkable difference in the final result. If not, spring for a good quality vanilla extract.
  • Swirl the sugar syrup in a light-bottomed pan as it darkens. This will make it easy to see the color change and avoid burning the caramel.
  • Baking the custard in a water bath is important because the water insulates the custard and keeps it from cooking too fast. Allowing the bath to over boil can cause cracks to develop in the finished custard and create an unpleasant rubbery texture. Lining the roasting pan with a dishtowel will keep the crème caramel from slipping as it bakes.
  • Be creative with the topping. Use sliced strawberries or do a mixture of mixed raspberries, blueberries and strawberries, if you desire. A topping of colorful berries adds a lovely springtime touch. Use a pie slicer or sharp knife to cut into slices for serving. Place each slice on a dessert plate and spoon over some caramel sauce and berries.

Serves 4 to 6 people.

Grilled Chicken Breasts with Chimichurri Sauce

chicken

Ingredients:

Sauce:

  • 10 medium garlic cloves, peeled and dark ends removed
  • 1 medium bunch Italian parsley, stems removed
  • 3/4 cup olive oil
  • 1/4 cup white balsamic vinegar or white wine vinegar
  • 1/4 cup water or chicken stock
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon crushed hot pepper flakes, or to taste
  • Salt and freshly ground black pepper to taste

Marinade:

  • 3 tablespoons Chimichurri sauce
  • 2 tablespoons olive oil
  • 3 whole medium chicken breasts, halved, boned and flattened

Instructions:

  1. In a food processor fitted with the metal blade puree the garlic. Add the parsley and process until finely chopped. Add the oil, vinegar, water and seasonings and process. Taste for seasoning. It should be very flavorful and spicy. Adjust if necessary.
  2. Combine the marinade ingredients in a small mixing bowl and mix until smooth. Taste for seasoning. Place the chicken breasts in a zip-lock bag and pour in the marinade. Make sure the marinade is evenly distributed. Zip the bag and refrigerate for 1/2 to 4 hours.
  3. Prepare the barbecue for medium-heat grilling. Remove the chicken from the marinade and grill about 3 inches from the flame for 7 to 10 minutes on each side or until no pink color is showing.
  4. Place on a platter and serve with the sauce on the side.

Advance Preparation:

The sauce can be made up to 5 days ahead, covered and refrigerated. Remove from the refrigerator 1/2 hour before serving.

Tips:

  1. Make sure to barbecue the chicken on medium-high heat quickly so it doesn’t have time to dry out. Cook the breasts with the skin on for a juicier result.
  2. Marinate them for up to 2 hours ahead of cooking to add flavor without changing the texture of the chicken. (The only caveat to this is if you are using a sticky-sweet barbecue sauce. If you are, just season the breasts and rub them with oil before cooking. Wait until five minutes before the chicken is done to brush on the sweet sauce so it doesn’t remain over the flame long enough to burn.)
  3. And finally, make sure that the breasts are all uniform in size for even cooking by pounding them between sheets of waxed paper.

Serves 4 to 6 people.

Roast Loin of Pork With Mustard Crust

pork

Ingredients:

Mustard Applesauce:

  • 2 cups favorite applesauce
  • 2 teaspoons Dijon mustard

Mustard Coating:

  • 1⁄2 cup Dijon mustard
  • 2 tablespoons mustard seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon favorite seasoning salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 pork-loin roast (3 1⁄2 pounds), tied

Cognac Sauce:

  • 1⁄2 cup cognac
  • 1 cup chicken stock
  • 3 tablespoons creme fraiche or heavy whipping cream
  • 1 tablespoon Dijon mustard
  • Pinch coarsely ground white pepper
  • Parsley, for garnish

Instructions:

  1. To prepare the applesauce, combine the applesauce and the mustard in a small serving bowl. Cover and refrigerate until serving.
  2. To prepare the mustard coating, combine the mustard, mustard seeds, thyme, salt, pepper and olive oil in a small bowl.
  3. Heat an oven to 375 degrees. Place the roast on a rack in a shallow roasting pan. Using plastic, disposable gloves, spread the mustard coating evenly all over the roast.
  4. Roast the pork for 1 1⁄4 to 1 1⁄2 hours or until a meat thermometer inserted into the center of the roast registers 140 degrees. Remove the roast from the oven and transfer it to a carving board. Cover it with aluminum foil and let it rest for at least 15 minutes. Place the roasting pan on the top of the stove.
  5. To prepare the cognac sauce, add the cognac and stock to the roasting pan, and increase the heat to high. Bring it to boil, scraping up the brown bits. Boil until the alcohol has burned off and the liquid is slightly reduced, for about 3 minutes. Whisk in the cream and mustard and bring to boil. Cook until slightly thickened, for about 2 minutes. Add the pepper and whisk well. Taste and adjust the seasonings. Strain the sauce into a gravy boat or bowl.
  6. Remove the string from the roast and slice the pork. Arrange the slices on a platter and spoon over some of the cognac sauce. Garnish with parsley. Serve with the remaining cognac sauce and the applesauce on the side.

Serves 6 to 8 people.