FOOTPRINTS Luxury Cruises presents the REGENT SEVEN SEAS COOKBOOK

RECIPES from Executive Chef K AT H R Y N K E L LY — 2nd Edition —

CONTENTS 6

2

1493: THE FOODIE’S NEW WORLD

12

ANYTIME BRUNCH FAVORITES

18

BEYOND DELICIOUS PATAGONIA

22

BOUNTY OF THE SEA

28

EPICUREAN SAFARI

34

FIESTA ON THE HIGH SEAS

40

FRESH HEALTHY COMFORT KITCHEN

46

LA TECHNIQUE FRANÇAISE

52

MASTER OF FIRE, HEAT & GRILL

56

MEDITERRANEAN MELODY

62

NORTHERN LIGHTS

68

PASTA, PASTA, PASTA!

74

PERFECTLY SAUCED & TOSSED

78

SIMPLE & ELEGANT DINNER PARTY

82

TASTE OF SPAIN

88

THE CONTENTED VIKING

92

THE PERFECT PAIR

96

YAYA’S GREEK FEAST

TASTE — TRAVEL — EXPLORE It is an absolute pleasure to be leading the talented faculty and staff of the Culinary Arts Kitchen. Since the launch of Seven Seas Explorer® in 2016, I’ve enjoyed the incredible opportunity to teach in a facility so stunning and well appointed, but even more so, I’ve loved the time and interaction with our marvelous guests. Seeing their enjoyment of the individual cooking stations, luxurious work space and spectacular views from the floor-to-ceiling windows takes the entire experience to another level.

The unique curriculum we’ve developed for the coming season with dozens of different classes and tours — all unique to Regent Seven Seas Cruises® and designed for our well-traveled guests — promises to delight and enrich.

CHEF KATHRYN KELLY Executive Chef, Culinary Arts Kitchen Director, Culinary Enrichment

Cruising is the best way to explore the many great flavors of the world. Each of our classes is designed with recipes that balance our passion for culinary technique and the unique cuisines of the regions we travel. I personally design each of our Gourmet Explorer Tours for an authentic and unforgettable experience — whether off the beaten path or in the world’s finest restaurants.

I’m excited to share this collection of recipes from these amazing classes. On behalf of the talented faculty and staff of the Culinary Arts Kitchen, we hope you will enjoy this cookbook, as well as the experience in the Culinary Arts Kitchen on board — I hope to see you there soon!

T H E M O S T I N C L U S I V E L U X U R Y E X P E R I E N C E TM

Regent Seven Seas Cruises is the world’s most inclusive luxury experience, and our four-ship fleet visits more than 450 destinations around the world. While other cruise ships sail with thousands of travelers, our all-suite ships offer a refreshing option with only a few hundred guests, making for a perfectly intimate sailing with never a line or a wait, and a crew that is dedicated to delivering highly personalized service. Every detail is taken care of, and your cruise fare covers virtually everything. You really can have it all.

INTRO

3

CULINARY ARTS KITCHEN FACULTY CHEF KATHRYN KELLY

CHEF NOELLE BARILLE

Executive Chef, Culinary Arts Kitchen Director, Culinary Enrichment

True to her Italian heritage, Chef Barille currently

Chef Kelly came to Regent Seven Seas Cruises® in

explorations in Italy, and Hudson Valley. She is one of

2016 as Director of Culinary Enrichment and is credited

divides her time between Genoa, her home base for her the Culinary Arts Kitchen’s founding faculty members

with the unparalleled success of The Culinary Arts Kitchen program.

and has left a discernible imprint on our popular cooking classes and

Her passion for adult learning and reverence for culinary technique

Gourmet Explorer Tours. Chef Barille is a graduate of The Culinary

drives the development of her teaching curriculum. Her passion for

Institute of America and certified by the American Culinary Federation

learning about cultures through their cuisine is the genesis of our

at the ProChef II level. Chef Barille’s expertise in emerging and regional

spectacularly popular Gourmet Explorer Tours program, each tour

culinary trends helped shape the successful Gourmet Explorer Tours

having been personally designed by Chef Kelly.

program for Regent Seven Seas Cruises®. Her passion for cooking at

Chef Kelly is an honors graduate of The Culinary Institute of America and completed her doctoral studies in epidemiology at the Johns Hopkins Bloomberg School of Public Health. She holds dual master’s degrees in community medicine and public health. Working closely with Jacques Pépin, Chef Kelly is considered a leading innovator in culinary education.

Chef Kelly is presently leading our newly launched corporate sponsorship of the Teaching Kitchen Collaborative — a best practices venture between the Harvard School of Public Health and the Culinary Institute of America. Her knowledge and enthusiasm for food, wine and travel are matched only by her passion for adult learning.

home is evident in her teaching and is equaled only by her enthusiasm for exploring the world through the wonders of local cuisine.

CHEF KARLIS CELMS Currently residing in Riga, Latvia, Chef Celms came to the Culinary Arts Kitchen after hosting tours for our guests at this capital city’s famed Central Market.

As the chef and owner of Cafe Tvaiks and Latvia’s first food truck, Chef Celms travels and instructs with Regent Seven Seas Cruises®, sharing his quest for simple and honest peasant cuisines worldwide. A charismatic and enthusiastic teacher, Chef Celms credits his family’s Swedish and Latvian roots as the genesis of his passion for quality ingredients and authentic, uncomplicated food. Born and raised in Seattle, Washington, Chef Celms studied at the California Culinary Academy in San Francisco. A culinary trendsetter, Chef Celms is the architect of our 2019-2020 Gourmet Explorer Tours for the Baltic region.

4

CHEF ANNIE B. COPPS

CHEF LINDA MILLER

A passionate teacher and renowned food writer, Chef

The newest addition to our faculty is Chef Miller. After

Copps brings her three decades of extensive world

decades as a successful attorney, Linda decided to

travel, a distinguished culinary portfolio and her

make a career change and enrolled in The Culinary

awesome teaching skills to the Culinary Arts Kitchen.

Institute of America, graduating with a passion for

With proud northeastern roots, Chef Copps studied under Jacques

teaching adult home cooks. Chef Miller has fascinated our guests

Pépin at Boston University and has worked amongst such Boston

with her compelling career story but more importantly with her

culinary elite as Julia Child and Todd English. In addition to teaching,

enthusiastic teaching style. When not on board, Chef Miller resides in

she has been featured on “The Today Show” and on national radio. Her

the Washington, D.C., area. An avid culinary traveler, Chef Miller recently

most recent cookbook, A Little Taste of Cape Cod, is full of tasty regional

returned from Asia, where she studied regional cuisines while working

favorites. She has also written for numerous culinary publications. When

at the Singapore campus of The Culinary Institute of America.

not in the kitchen or classroom, Chef Copps can be found up to her elbows in yarn, paint and camera lenses or playing her guitar.

CHEF KELLIE EVANS

CHEF DAVID SHALLECK Author of Mediterranean Summer, the multilingual Chef Shalleck is our resident expert on Mediterranean

Chef Evans’ teaching style is informed by a fascinatingly diverse culinary background. Most

cuisine, having lived and traveled the Mediterranean extensively as the private chef to a titled family aboard

recently, she created over 2,500 recipes for print,

their yacht. Following his work at sea, Chef Shalleck competed on

website and cookbooks as a food editor for Saveur

Chef Cat Cora’s team in the “Iron Chef” series, where he caught the

magazine. She is the featured instructor in a series of technique videos

bug for culinary television. He has produced the series “Essential Pépin,”

for Saveur, which she also produced. Chef Evans was the Executive

“Made in Spain” with José Andrés and “Chef’s Story.” Chef Shalleck’s

Chef for a catering enterprise in New York where her team serviced the

classes are infused with his expertise and inspiration, both deeply

productions of “Boardwalk Empire,” “Nurse Jackie,” “Sesame Street,”

rooted in the Mediterranean. Chef Shalleck resides in California where

“Blue Bloods” and “30 Rock.” Chef Evans has also been a food stylist

he and his wife have lovingly restored an architectural gem overlooking

and is a graduate of the French Culinary Institute in New York.

the San Francisco Bay.

CHEF STEPHANIE HERSH Few chefs display both broad culinary skills and also proficiency in pastries and baking, but Chef Hersh brings a wide spectrum of talents to her teaching.

A graduate of The Culinary Institute of America and member of the International Association of Culinary Professionals and the American Institute of Wine and Food, Chef Hersh is an acknowledged expert in gastronomy. Chef Hersh may be most well known as the Executive Personal Assistant to Julia Child from 1989 until her death in 2004. Chef Jacques Pépin fondly remembers her role in the production of the “Julia and Jacques” PBS series — about which Chef Hersh has many great stories! A respected culinary instructor in her present home of New Zealand, Chef Hersh shares her unique talents with our guests with humor, passion and grace.

FACULTY

5

1493: THE FOODIE’S NEW WORLD

6

SPICY GAZPACHO

GINGER-SPICED CHICKEN

serves 6

1 onion, sliced in ½-inch rounds

serves 4

4 boneless, skinless chicken breasts

1 bay leaf

2 red bell peppers

2 cucumbers, peeled and seeded

2 jalapeño peppers

½ cup cilantro leaves

1 cup julienned red bell peppers

1 head garlic, roasted and peeled

2 to 3 cups spicy vegetable juice, preferably V8

3 tablespoons Caribbean Spice Blend (see recipe, page 10)

1 clove garlic

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar 1 tablespoon balsamic vinegar ½ cup extra virgin olive oil, plus more for finishing 2 pints cherry tomatoes

1 teaspoon celery salt

6 tablespoons clarified butter 2 cloves garlic

2 cups julienned onions 1 cup coconut milk 1 cup heavy cream

2 (1-inch) pieces ginger, coarsely chopped

Kosher salt Hot sauce (such as Tabasco or Cholula)

Cut the chicken into 1½-inch cubes. In a large zip-lock bag, combine the chicken and spice blend and shake to coat the chicken. Refrigerate at least 6 hours, but preferably overnight. Remove from the refrigerator

Heat an outdoor or indoor grill to high and grill the onion and peppers until charred and softened. Transfer the vegetables to a bowl, cover and let rest for 30 minutes to 1 hour. Stem, seed and skin the peppers.

Coarsely chop the vegetables and reserve in the smoky liquid.

In a food processor, pulse the roasted and fresh garlic with the vinegars into a paste. With the processor running, gradually add the olive oil in a thin, steady stream to form an emulsion. Add the grilled vegetables, tomatoes, cucumbers, cilantro and 2 cups of the vegetable juice and blend until smooth. Add more vegetable juice as needed to achieve a

1 hour before use to allow the chicken to come to room temperature.

In a large sauté pan over medium heat, melt the butter and add the garlic, ginger and bay leaf, heating until the butter is infused, about 5 minutes. Remove the bay leaf and garlic and increase the heat to high.

Add the chicken and sear until golden brown on all sides and cooked to an internal temperature of 160°F/71°C. Transfer the chicken to a large bowl and reserve.

Decrease the heat to medium, add the onions and peppers and cook until soft, about 10 minutes. Transfer the onions and peppers to the

smooth consistency. Gradually add the Worcestershire, celery salt, salt

bowl with the chicken.

and hot sauce, adjusting to taste. Serve slightly chilled with a drizzle of

Add the coconut milk and cream to the pan, deglazing by scraping

extra virgin olive oil.

any bits from the bottom. Simmer — but do not boil — the sauce until it reduces by one-fourth, about 10 to 15 minutes. When the sauce is thickened, return the chicken, onions and peppers to the pan and

CHEF TIP

ROASTING GARLIC

warm through. Serve in bowls over Cardamom Rice Pilaf (see recipe, page 10).

When garlic is roasted, the flavor becomes mild and sweet. To roast garlic, slice off the top end of the garlic so the flesh is slightly exposed. Wrap in foil and bake at 400°F/204°C until soft, about 20 minutes.

1493: THE FOODIE’S NEW WORLD

7

PARADISE SEAFOOD PAELLA

serves 4

Remove the foil and arrange the lobster (flesh side down), calamari and shrimp on the rice. If the rice has absorbed the liquid, add more stock.

Cover with foil and cook until the rice and seafood are completely

PAELLA

3 tablespoons olive oil

2 tablespoons olive oil

CREATE THE SOCARRAT Remove the foil and increase the heat to

1 cup finely diced onion

2 ounces chorizo, finely diced

high. Cook for 1 to 2 minutes to caramelize the rice on the bottom of the

1 cup finely diced red bell pepper

4 boneless chicken thighs, skin on

pan. Watch carefully to ensure it does not burn, but do not stir, as that

1 teaspoon Caribbean Spice Blend (see recipe, page 10)

3 lobster tails, shell on, split lengthwise

with lime wedges and serve with Caribbean Aioli (see recipe, below).

6 saffron threads, crushed

¾ cup Bomba rice

2 bay leaves

1 to 1½ cups lobster stock

3 small pieces ginger

16 calamari rings

1 tablespoon minced garlic

12 jumbo shrimp, shelled and deveined, tails on

½ cup white wine

8 lime wedges

MAKE THE SOFRITO In a 12-inch paella pan over medium heat, warm the oil. Add the onion, pepper, spice blend, saffron and bay leaves and sauté, stirring occasionally, until the onion softens, about 10 minutes.

Add the ginger and garlic. When the aromas are released, add the wine and stir to deglaze the pan. When the alcohol evaporates, transfer the sofrito to a medium bowl and remove the ginger pieces and bay leaves.

PREPARE THE PAELLA In the same paella pan over medium-high heat, render the fat from the chorizo in the oil for about 5 minutes. Transfer the chorizo to the bowl with the sofrito.

In the same oil, sear the chicken, skin side down, until the skin is crispy, about 8 minutes. Remove the chicken and reserve. Sear the lobster tails, flesh side down, until golden, about 2 minutes. Remove the lobster and reserve.

ASSEMBLE THE PAELLA Remove the pan from the heat. Return the sofrito and chorizo to the pan and stir in the rice to coat well. Spread the mixture evenly in the bottom of the pan and then nestle the chicken in the rice. Pour in enough lobster stock to just cover the rice. Return the pan to the stove over high heat. When the stock boils, decrease the heat to medium and loosely cover the paella with foil. Simmer for 10 minutes.

8

cooked, about 7 minutes.

SOFRITO

will prevent the socarrat from forming. Remove from the heat, garnish

CARIBBEAN AIOLI

makes 1 cup

4 cloves garlic

1 cup extra virgin olive oil

1 egg yolk

1 teaspoon Caribbean Spice Blend (see recipe, page 10)

Using the flat edge of a chef knife, mash the garlic into a smooth paste.

In a small bowl, whisk the egg yolk until pale, about 1 minute. Continue whisking vigorously while slowly adding the olive oil in a thin, steady stream to form an emulsion. Add the mashed garlic and spice blend and whisk to combine.

PARADISE SEAFOOD PAELLA

XXXXXXXXXXXXXXX

9

CARDAMOM RICE PILAF

PAIN PERDU WITH RUM-SPICED CARAMEL SYRUP

serves 4

2 tablespoons butter

serves 4

½ cup minced shallots

½ teaspoon Caribbean Spice Blend (see recipe, below)

1 cinnamon stick

1 cup basmati or jasmine rice

6 cardamom pods

2¼ cups low-sodium chicken stock

In a medium saucepan over medium heat, melt the butter and sweat

SYRUP

PAIN PERDU

1½ cups sugar

8 (4-inch-square) slices brioche

1 tablespoon dark rum, preferably Myers’s

½ cup orange juice

½ cup heavy cream

2 eggs

Seeds of 1 vanilla bean

¼ teaspoon Chinese 5-spice powder

Pinch each of cinnamon, white pepper and allspice

¼ cup heavy cream

stirring occasionally, until the aromatics bloom, about 10 minutes.

½ tablespoon lemon zest

Pinch each of cayenne pepper and ground ginger

Add the rice and stir to coat well. Add the stock and bring to a boil.

1 cup butter, cubed

4 tablespoons clarified butter

the shallots with the cinnamon stick, cardamom and spice blend,

½ cup chopped toasted macadamia nuts

Decrease the heat to a simmer, cover and cook until the rice is tender and the liquid is fully absorbed. Remove the cinnamon stick. Fluff with

Powdered sugar, for dusting

a fork and serve immediately.

CARIBBEAN SPICE BLEND

PREPARE THE SYRUP In a small heavy-bottomed saucepan over

makes 1 cup

medium heat, cook the sugar, without stirring, until it caramelizes to an amber color, about 10 minutes. Whisk in the rum, cream, vanilla, spices

2 tablespoons cumin seeds

2 tablespoons ground ginger

and lemon zest and bring to just below a boil. Whisk in the butter,

2 tablespoons coriander seeds

2 tablespoons ground turmeric

remove from the heat and reserve warm.

2 tablespoons fenugreek seeds

1 teaspoon ground nutmeg

MAKE THE PAIN PERDU Place the bread in a single layer on a sheet

2 tablespoons whole pink peppercorns

pan. In a large bowl, whisk together the orange juice, cream, eggs and

2 tablespoons dried hot chili peppers

turning once, for 4 minutes.

2 cinnamon sticks

spices until frothy. Pour the mixture over the bread and allow it to soak, In a large sauté pan over medium-high heat, melt 2 tablespoons of the butter. When the pan is hot, sauté 4 slices of bread until golden brown on both sides. Remove and reserve warm. Repeat with the remaining

In a large sauté pan over medium-high heat, toast the whole spices,

butter and bread. Serve 2 pieces of toast per plate, shingle style, topped

swirling the pan constantly, until the aromas are released, about

with syrup and nuts and dusted with powdered sugar.

3 minutes. Remove from the heat and grind to a fine powder in a spice grinder. Mix with the ginger, turmeric and nutmeg. Transfer the blend to a sterilized, airtight container and store for up to 2 months.

10

CARDAMOM RICE PILAF

11

ANYTIME BRUNCH FAVORITES

12

ALPINE VERY BERRY MUESLI

ENGLISH CREAM SCONES

1½ cups quick-cooking oats

½ cup chopped walnuts

¾ cup all-purpose flour

1 cup almond or whole milk

3 cups mixed berries

1 tablespoon sugar

3 tablespoons butter, cubed, room temperature

½ cup Greek yogurt

1 banana, cubed

1 teaspoon baking powder

1 egg yolk, room temperature

1 teaspoon allspice

¼ cup honey, thinned with 2 tablespoons hot water

¼ teaspoon salt

2 to 4 tablespoons heavy cream

serves 4

¼ cup fresh orange juice

makes 4 scones

Preheat the oven to 375°F/191°C. In a medium bowl, combine the flour, In a medium bowl, combine the oats, milk, yogurt and allspice and

sugar, baking powder and salt. Add the butter and egg yolk and mix

mix well. Let soak until the oats soften, about 15 minutes. Add the

gently with a fork until the consistency of coarse meal. Slowly add the

juice, walnuts, berries and banana and stir to combine. Top with the

cream and mix until the dough just comes together. Add only as much

thinned honey.

cream as needed to achieve a craggy dough.

On a lightly floured work surface, pat the dough into a disk about 2 inches thick. Cut into 4 triangles or circles and place on a sheet pan.

BAKED OATMEAL

Bake until lightly browned, about 7 to 8 minutes.

serves 4

1 cup steel-cut oats

¼ cup butter, melted

½ cup rolled oats

2 eggs, beaten

CHEF TIP

3½ cups almond or whole milk

1 banana, cubed

SCONES

¾ cup maple syrup

1 teaspoon vanilla extract

¾ cup walnuts

½ teaspoon allspice

¼ cup dried cranberries

½ teaspoon kosher salt

While sweet English cream scones served with jam and clotted cream are a popular treat for brunch or teatime, savory scones are equally delicious. To make herb scones, eliminate the sugar in the recipe and include a tablespoon each of minced chives, dill, mint and parsley

In a medium bowl, combine the oats and stir in the milk. Cover and soak

when adding the butter and egg. To make cheese scones, eliminate

in the refrigerator overnight.

the sugar and replace 2 tablespoons of the butter with 4 ounces of

Preheat the oven to 350°F/177°C. Add all remaining ingredients to the

crumbled Stilton or aged Cheddar cheese.

oats mixture and stir to combine. Scoop into 4 ramekins and bake until set, about 1 hour. Serve warm.

ALPINE VERY BERRY MUESLI

ENGLISH CREAM SCONES

ANYTIME BRUNCH FAVORITES

13

TRUFFLE POACHED EGGS ON POLENTA CAKES

serves 6

MAKE THE DUXELLES In a large sauté pan over medium heat, melt 1 tablespoon of the butter and sweat the shallots until soft, about 10 minutes. Add the wine and increase the heat to medium-high,

POLENTA CAKES

DUXELLES

allowing the alcohol to evaporate and the liquid to reduce to a syrupy

4 cups chicken stock

4 tablespoons butter

consistency. Remove the shallots from the pan and reserve. In the

1 cup polenta

¼ cup minced shallots

same pan, melt the remaining 3 tablespoons of butter and sauté the

2 tablespoons butter, cubed

¼ cup white wine

1 teaspoon toasted cumin

1 pound white mushrooms, finely chopped

½ cup chopped chives 1 cup cooked, minced spinach, dry

POACHED EGGS

½ cup freshly grated Parmigiano-Reggiano

1½ teaspoons white truffle oil

2 tablespoons butter, melted

6 eggs 2 tablespoons chopped chives

mushrooms, stirring minimally, until caramelized, about 5 minutes.

Return the shallots to the pan and reserve warm.

POACH THE EGGS Bring a large pot of water to a simmer. Place ¼ teaspoon of truffle oil in each of 6 zip-lock bags. Crack each egg into a ramekin and carefully pour each egg into a prepared bag. Seal the bags well. Place the bags in the simmering water and poach to the desired doneness, from 3 to 6 minutes. Remove the eggs from the bags and use a round cutter to shape.

TO SERVE Place a warm polenta cake on each of 6 plates. Top PREPARE THE CAKES In a medium saucepan, bring the chicken stock to a boil. While whisking vigorously, sprinkle in the polenta and cook

each with one-sixth of the duxelles and a poached egg. Garnish with the chives.

according to the package instructions, noting that softer grinds may require more liquid, up to a ratio of 1 to 5. Remove from the heat and stir in the cubed butter, cumin, chives, spinach and cheese.

CHEF TIP

Pour the polenta into a greased 9-inch square baking pan. Cover and

TRUFFLE OIL

refrigerate until set, about 3 hours. When firm, invert the polenta onto a cutting board and cut into 6 rectangles.

BAKE THE CAKES Preheat the oven to 425°F/218°C. Place the polenta cakes on a sheet pan and brush both sides with the melted butter. Bake until golden brown and crispy, about 8 minutes. Reserve warm.

14

One of the most controversial ingredients among chefs, truffle oil is usually made not with truffles but with 2,4-Dithiapentane, a synthetic flavoring. We occasionally have found artisanal producers who use the tea method to actually steep truffles in extra virgin olive oil — but caveat emptor!

CROQUE MONSIEUR BETTELMANS WITH CREAMY MUSTARD SAUCE

serves 4

PUGLIA FRITTATA

makes 1 (10-inch) frittata

MUSTARD SAUCE

¼ cup Dijon mustard

¼ cup whole milk

½ teaspoon freshly ground white pepper

¼ cup heavy cream

Freshly ground white pepper

6 eggs

2 tablespoons olive oil

1 tablespoon fresh lemon juice

Dash of hot sauce

1½ cups freshly grated Parmigiano-Reggiano

⅓ cup minced shallots

BETTELMANS

¼ cup mint leaves, minced

1 cup quartered artichoke hearts

1 teaspoon Dijon mustard

1 cup cubed egg bread

MUSTARD BÉCHAMEL

12 eggs

¼ cup butter

1 pound day-old brioche, baguette or sourdough, in 1-inch cubes

1 cup finely diced onion

1 cup grated zucchini

Preheat the oven to 275°F/135°C. In a small bowl, combine the bread

1 bay leaf

1 pound cooked ham, Canadian bacon or ventrèche, in ½-inch cubes

2 teaspoons minced garlic

8 ounces Gruyère, shredded

3 tablespoons all-purpose flour

In a 10-inch ovenproof sauté pan over medium heat, sweat the shallots

4 ounces Parmigiano-Reggiano, grated

in the olive oil, stirring occasionally, until soft. Add the zucchini and

Pinch of nutmeg

2 cups whole milk, warm

and milk to soak. In a medium bowl, whisk together the eggs, cheese, mint and pepper. Add the soaked bread cubes. Reserve.

artichoke hearts and cook until the vegetables are warmed through and the moisture is released. Remove from the heat and fold in the egg and

PREPARE THE MUSTARD SAUCE In a small bowl, whisk together all ingredients.

PREPARE THE BÉCHAMEL In a large saucepan over medium heat, melt the butter and sweat the onion with the nutmeg and bay leaf until the

bread mixture.

Bake until the eggs are cooked through, about 12 to 15 minutes. Remove from the oven and let cool for 2 to 3 minutes. Invert the frittata onto a plate and serve.

onion softens, about 10 to 15 minutes. Add the garlic and sauté until its aroma is released. Sprinkle the flour over the onion, increase the heat to medium-high and gradually whisk in the milk. Continue whisking slowly

CHEF TIP

until the sauce thickens to the consistency of light gravy. Remove the

VENTRÈCHE

bay leaf. Whisk in the mustard, pepper and hot sauce, adjusting the seasoning to taste.

MAKE THE BETTELMANS Preheat the oven to 350°F/176°C. Generously grease 4 (12- to 16-ounce) ramekins with butter. In a large bowl, whisk the eggs and then fold in the bread, followed by the

Often referred to as French pancetta, ventrèche is typically unsmoked, salt-cured bacon from southwest France. Usually sold rolled into a log, this beautifully marbled pork belly adds depth and flavor to endless dishes, from cassoulet to quiche to pasta.

ham and Gruyère. Fold in just enough béchamel to coat the mixture without oversaturating it, keeping in mind that different breads will absorb different amounts of béchamel. Gently divide the mixture among the prepared ramekins and sprinkle each with one-fourth of the Parmigiano-Reggiano.

Place the ramekins on a sheet pan and bake until a toothpick inserted into the middle of a bettelman comes out clean, about 30 to 45 minutes. Let cool slightly. Invert the bettelmans onto a plate, drizzle with the mustard sauce and serve warm.

ANYTIME BRUNCH FAVORITES

15

BERBER SHAKSHUKA WITH PRESERVED LEMON

AMBROSIA SALAD

3 tablespoons olive oil

1 thyme sprig

Segments of 8 oranges

3 onions, thinly sliced

2 cups diced tomatoes, fresh or canned

½ cup fresh coconut flakes

½ teaspoon toasted cumin 1 teaspoon turmeric

½ cup chicken stock or water

½ teaspoon cayenne pepper

12 eggs

2 mild green chili peppers (such as poblano or fresno), thinly sliced

Maldon salt and freshly ground black pepper

2 red bell peppers, thinly sliced

2 tablespoons chopped cilantro

1 yellow bell pepper, thinly sliced

2 tablespoons minced Preserved Lemon (see recipe, page 30)

2 tablespoons minced garlic

Argan oil, for finishing

serves 6

serves 4

½ cup black walnuts

In a medium bowl, combine all ingredients and mix well. Refrigerate until chilled.

2 tablespoons chopped parsley

2 bay leaves

In a tagine over medium heat, sweat the onions in the oil with the

MELON BALL SPRITZERS

serves 4

/4 cup limoncello, chilled

12 watermelon balls, chilled

3

12 cantaloupe balls, chilled

1 can ginger ale, chilled

12 honeydew balls

1 lime, thinly sliced in 8 wheels

1 bottle Sauvignon Blanc, chilled

4 mint sprigs

ground spices, stirring occasionally, until the onions begin to soften and the spices bloom. Add the peppers and sweat until softened. Add the garlic, bay leaves and thyme and stir to mix well.

Divide the melon balls among 4 highball glasses. In a chilled pitcher,

Decrease the heat to medium-low, cover and cook until the onions and

combine the wine, limoncello and ginger ale and mix well. Pour over the

peppers are very soft and limp, about 1 hour. Remove the bay leaves

melon balls. Garnish each glass with 2 lime wheels and a mint sprig.

and thyme. Add the tomatoes and only as much stock as needed to provide enough liquid in which to poach the eggs. If the tomatoes are especially watery, no stock may be needed.

Using the bottom of a spoon, make a well in the mixture and carefully crack an egg into the well. Repeat with the remaining eggs. Cover, increase the heat to medium and poach the eggs to the desired doneness, about 5 to 8 minutes.

Remove from the heat and season to taste with salt and pepper.

Sprinkle with the parsley and cilantro. Serve with the preserved lemon and argan oil on the side for finishing.

16

MELON BALL SPRITZERS

BEYOND DELICIOUS PATAGONIA

18

GRILLED SWEET POTATO MEDALLIONS WITH GOAT CHEESE AND CHILEAN SALSA

SALMON EN CROUTE WITH CREAMY TARRAGON MUSTARD SAUCE

MEDALLIONS

serves 6

serves 4

1½ cups finely diced plum tomatoes

SAUCE

¼ cup minced shallots

¾ to 1 cup water, at 110°F/43°C

1 cup crème fraîche

¼ cup dry white wine

2 teaspoons active dry yeast

½ cup chopped cilantro

2 tablespoons heavy cream

1 tablespoon crème fraîche

4 teaspoons sugar

¼ cup very thinly sliced red onion

2 tablespoons tarragon mustard

1 tablespoon tarragon mustard

Kosher salt and freshly ground white pepper

Kosher salt and freshly ground black pepper

1 sweet potato, roasted tender and peeled 3¼ cups all-purpose flour 2 teaspoons kosher salt Olive oil, for grilling

SALSA

1 tablespoon brunoise jalapeño pepper

40 baby spinach leaves

2 teaspoons minced garlic

SALMON

Kosher salt

¼ cup butter

4 (5- to 6-ounce) skinless salmon fillets

1 cup minced mixed wild mushrooms

2 sheets puff pastry, thawed

8 ounces goat cheese, room temperature

2 egg whites

1 teaspoon red wine vinegar 1 tablespoon extra virgin olive oil

MAKE THE SAUCE In a medium bowl, combine the crème fraîche, cream and mustard and mix well. Season to taste with

PREPARE THE DOUGH In a small bowl, whisk ¼ cup of the warm water, the yeast and 1 teaspoon of the sugar until the yeast dissolves. Let rest

salt and pepper.

PREPARE THE SALMON In a large sauté pan over medium heat,

10 minutes.

melt the butter. Add the mushrooms and shallots and sauté until

In a food processor, pulse the sweet potato with the remaining

softened. Increase the heat to medium-high. When the mixture is

3 teaspoons of sugar, the flour and salt. With the processor running,

lightly caramelized, add the wine and stir to deglaze the pan. When

add the yeast mixture and ½ cup more warm water. Mix until the dough

the alcohol has completely evaporated, remove the pan from heat

forms a ball, adding more warm water if needed. Transfer the dough

and stir in the crème fraîche and mustard. Season to taste with salt

to a large oiled bowl, turning to completely coat with oil. Cover with

and pepper. Reserve.

plastic wrap and allow the dough to rise in a warm place until it doubles

Preheat the oven to 400°F/204°C. Line a sheet pan with parchment

in size, about 1½ hours.

paper. Cut each sheet of puff pastry into 4 rectangles, rolling out the

Transfer the dough to a floured work surface and knead until smooth

dough if needed to create rectangles 1 to 2 inches longer and wider

and pliable. Divide the dough into walnut-sized balls. Flatten the balls

than the salmon fillets. Layer 10 spinach leaves, shingle style, in a row

into 3- to 4-inch rounds, cover with a dry kitchen towel and let rest for

in the center of each of 4 rectangles. Top each with a salmon fillet and

45 minutes.

one-fourth of the mushroom mixture. Top each with another rectangle

MAKE THE SALSA Pour the vinegar into a medium bowl and whisk

and crimp the edges to seal.

vigorously while slowly adding the oil in a thin, steady stream to form

Place on the prepared pan and brush with the egg white. Use a knife to

an emulsion. Add the tomatoes, cilantro, onion, jalapeño and garlic

make 3 small slits in the top of each pastry package. Bake until golden

and toss to coat. Season to taste with salt.

brown, about 15 minutes. Let rest for 5 minutes and serve warm with

GRILL THE MEDALLIONS Heat an outdoor grill or indoor cast iron

the sauce on the side.

grill to high. Brush one side of each dough round with olive oil and grill, oiled side down, until charred and golden brown. Press lightly with a spatula to keep the bread from puffing and ensure it caramelizes.

Brush the top sides of the dough with olive oil and flip, grilling until golden brown. Spread the goat cheese on the medallions and top with the salsa.

BEYOND DELICIOUS PATAGONIA

19

GAUCHO RIB EYE WITH ARGENTINE CHIMICHURRI

FRANCIS MALLMANN’S POTATO DOMINOES

4 cloves garlic

1 cup parsley leaves

4 large russet potatoes

¼ cup red wine vinegar

½ cup cilantro leaves

½ cup clarified butter, melted

1 cup extra virgin olive oil

1 teaspoon dried oregano

Kosher salt

½ cup coarsely chopped shallots

¼ teaspoon red pepper flakes

serves 4

2 grilled serrano peppers, stemmed, seeded and skinned

4 rib eye steaks, room temperature Maldon salt

serves 4

Preheat the oven to 400°F/204°C. Cut off the ends and sides of the potatoes to form a brick shape. Using a mandoline, slice each potato into 1/8-inch-thick slices and arrange on a nonstick sheet pan like a layered stack of fallen dominoes. Brush with the butter and sprinkle

In a food processor, pulse the garlic and vinegar into a paste. With the

to taste with salt. Bake until the potatoes are tender and the edges

processor running, gradually add the olive oil in a thin, steady stream to

are brown.

form an emulsion. Add the shallots, peppers, parsley, cilantro, oregano and pepper flakes. Lightly pulse to mince the leaves to a coarse consistency, being careful not to over process the chimichurri. Reserve.

Heat an outdoor grill or indoor cast iron grill to high. Sear the steak on both sides until it reaches an internal temperature of about 125°F/52°C, for medium rare. Remove from the grill, let rest for 10 minutes and then slice on the diagonal. Arrange the slices shingle style, sprinkle with salt to taste and garnish with a thin line of chimichurri down the middle of the steak slices. Serve with Francis Mallmann’s Potato Dominoes (see recipe, right).

GAUCHO RIB EYE WITH ARGENTINE CHIMICHURRI

20

ANCHO CHILI CREAM SAUCE

NAVEGADO

1 ancho chili, seeded

1 bottle red wine, preferably Chilean

8 whole cloves

⅔ cup heavy cream ¼ teaspoon toasted cumin seeds

⅓ cup fresh orange juice

1 whole nutmeg

¼ teaspoon oregano leaves

⅓ cup pineapple juice

Peel of 2 oranges

serves 4

makes about 1 cup

8 allspice berries

6 cinnamon sticks In a food processor, combine all ingredients and pulse to a smooth but chunky sauce. In a small heavy-bottomed saucepan over medium heat,

In a large saucepan over medium heat, combine all ingredients and

warm the sauce and serve with grilled steak or white fish.

gently warm to a simmer. Remove from the heat, cover and let steep for 1 hour. Strain through a fine mesh strainer and return the liquid to the saucepan. Warm gently over low heat before serving.

DULCE DE LECHE

makes 1½ cups

4 cups whole milk

¼ teaspoon baking soda

CHEF TIP

1¼ cups sugar

Seeds of 1 vanilla bean

ANCHO CHILIES

In a heavy-bottomed saucepan over medium-high heat, stir together the milk, sugar and baking soda and bring to a boil. Decrease the heat to medium-low and simmer, stirring occasionally and checking

Ancho chilies are dried poblano peppers. For the Ancho Chili Cream Sauce, you can use either a dried ancho chili or a charred fresh poblano pepper. You can even use a combination of the two.

to ensure the milk does not burn, until caramelized and thickened, about 1½ to 2 hours.

Stir in the vanilla and transfer to a glass bowl or jar to cool. Serve drizzled over Sweet Dessert Crêpes (see recipe, page 50), ice cream or toast, or simply enjoy by the spoonful!

DULCE DE LECHE

BEYOND DELICIOUS PATAGONIA

21

BOUNTY OF THE SEA

22

MISO-GLAZED FISH

CRISPY CREAMY WASABI CAKES

serves 2

makes 9 to 12 cakes

½ cup white miso

½ teaspoon toasted sesame oil

2 cups chicken stock

2 tablespoons butter

2 tablespoons maple syrup

2 (6-ounce) fish fillets (such as cod, snapper, grouper, salmon or halibut)

½ cup polenta

2 tablespoons crème fraîche

½ cup chickpea flour

2 teaspoons wasabi powder

1 teaspoon sea salt

1 cup panko bread crumbs

Pinch of red pepper flakes

Olive oil, for frying

2 tablespoons mirin, sake or plum wine

In a small bowl, combine the miso, syrup, mirin and sesame oil and stir into a thick glaze. Brush the fish with the glaze and marinate at room temperature for 1 hour.

Grease a 9-inch square baking pan with butter. In a medium saucepan, bring the stock to a boil. While whisking vigorously, sprinkle in the

Preheat the oven to 400°F/204°C. Prepare a sheet pan with an elevated

polenta and flour. Decrease the heat to medium and, using a wooden

wire rack. Place the fish on the prepared pan and bake to the desired

spoon, stir the mixture constantly until it cooks through and begins

internal temperature, watching carefully to ensure the glaze does not

to pull away from the sides of the pan, about 5 minutes. Add the salt,

burn. Serve immediately.

pepper flakes, butter, crème fraîche and wasabi powder and mix well.

Pour the mixture into the prepared pan, cover and refrigerate until set,

PAN-SEARED LACQUERED SCALLOPS

serves 2

about 2 hours, or overnight.

Invert the mixture onto a cutting board and cut into 2- to 3-inch circles.

Place the bread crumbs in a shallow bowl and press each cake into the

2 tablespoons tamari soy sauce

1 tablespoon clarified butter

bread crumbs, fully coating it. Let the cakes rest until they come to

2 tablespoons mirin

6 large diver scallops

room temperature, about 30 minutes.

1 tablespoon light brown sugar

In a medium sauté pan, pour enough oil to reach half the height of the cakes. Heat the oil to 375°F/191°C. Working in batches as necessary, fry the

In a small saucepan over medium heat, combine the tamari, mirin and brown sugar. Heat, stirring constantly, until the sugar dissolves. Reserve.

cakes, turning once, until golden brown on both sides. Transfer onto paper towels to drain and then serve immediately.

In a small sauté pan over high heat, warm the butter until searing hot.

Sear the scallops to a caramel color, turn and sear the other side to a caramel color. Transfer to a plate.

Decrease the heat to low and add the tamari glaze to the pan. Return the scallops to the pan and spoon the glaze over the scallops several times. Confirm the scallops reached the desired internal temperature, ideally 120°F/49°C, for medium rare. Serve on Crispy Creamy Wasabi Cakes (see recipe, right).

BOUNTY OF THE SEA

23

SOLE MEUNIÈRE

ASIAN SALMON WRAPS

serves 4

serves 4

WRAPS

4 (8-ounce) sole fillets

¼ cup salted butter, cubed

8 cups water

1 Granny Smith apple

½ cup Wondra flour

2 tablespoons fresh lemon juice

¼ cup white vinegar

1 lemon, halved

4 eggs, beaten

2 bay leaves

2 tablespoons honey, thinned with ½ tablespoon hot water

½ cup pulverized almonds

2 tablespoons capers, rinsed and lightly mashed

¼ cup clarified butter

¼ cup chopped parsley

SALMON

1 carrot, coarsely chopped 1 leek, coarsely chopped 4 juniper berries 4 whole cloves 1 pound skinless salmon fillet, room temperature

8 lemon wedges

¼ cup dried cranberries, soaked in rice wine vinegar ¼ cup slivered almonds 20 cilantro leaves 10 mint leaves, chiffonade 4 chives, thinly sliced

ASIAN SAUCE

6 rice paper rounds

¼ cup tamari soy sauce

6 butter lettuce leaves

2 tablespoons light brown sugar

Prepare a sheet pan with an elevated wire rack. Slice each sole fillet in half on a slant to create 8 pavé cuts and place on the prepared pan to bring to room temperature.

Set up a breading station with 3 shallow bowls — one each for the flour, egg and almonds. Pat the fish dry and dip each piece in flour, then egg and then almonds, fully coating the fish. Return to the prepared pan and let rest for 15 minutes.

2 tablespoons fresh ginger juice

In a large sauté pan over medium-high heat, warm the clarified butter

1 tablespoon rice wine vinegar

until searing hot. Using tongs, carefully place the fish in the pan. Sear

1 tablespoon ponzu

the fish, turning once, until both sides are golden brown and crispy,

½ tablespoon fish sauce

about 2 minutes per side. Transfer to a plate and reserve warm.

Dash of chili oil

Using paper towels, carefully wipe the clarified butter from the sauté pan.

Juice of 1 lime

Add the salted butter and heat until the butter browns. Remove from the heat and stir in the lemon juice and capers. Pour the sauce over the fish,

DEEP POACH THE SALMON In a medium stockpot over medium-high

sprinkle with the parsley and finish with the lemon wedges.

heat, combine all ingredients except the salmon and bring to a simmer.

Decrease the heat to medium and simmer for 30 minutes.

Add the salmon to the pot and adjust the heat to ensure the bouillon temperature stays between 165°F/74°C and 175°F/79°C. Poach the salmon until it reaches an internal temperature of 130°F/54°C, about 6 to 7 minutes. Remove the salmon from the bouillon and let cool.

MAKE THE ASIAN SAUCE In a small bowl, combine all ingredients and mix well.

ASSEMBLE THE WRAPS In a medium bowl, grate the apple, with the skin on, and immediately squeeze the juice of the lemon halves over the apple so it does not oxidize. Add the thinned honey, cranberries, almonds, cilantro, mint and chives. Add the salmon, flaking it into bite-sized pieces. Add half of the Asian sauce and stir gently to mix. Reserve the remaining sauce.

Soak a rice paper in lukewarm water until soft and then lay out on a damp kitchen towel. Top with a lettuce leaf and one-sixth of the salmon mixture. Fold the rice paper into a roll around the filling like a burrito.

Repeat to make 6 rolls. Cut the rolls in half and serve with the reserved sauce for dipping.

24

CHEF TIP THE PAVÉ CUT The pavé cut involves slicing fish fillets on a diagonal into individual servings about 6 inches long. This makes the fish easier to cook evenly.

ASIAN SALMON WRAPS

25

PESCE ALL’ACQUA PAZZA (FISH IN CRAZY WATER)

MOCK CEVICHE TUNA PARFAIT

1 teaspoon olive oil

1 cup cherry tomatoes, halved

2 tablespoons tamari soy sauce

1 shallot, thinly sliced

¼ cup Kalamata olives

1 teaspoon rice wine vinegar

½ cup ¼-inch watermelon cubes

2 cloves garlic, thinly sliced

1 teaspoon capers, rinsed

Splash of fish sauce

Pinch of citrus salt

Pinch of red pepper flakes

1 thyme sprig

1 Thai bird chili, very thinly sliced

½ cup white wine, preferably Italian

Grilled lemon slices, for garnish

Juice of 1 lime

½ cup ¼-inch English cucumber cubes

Grilled Lemon Oil (see recipe, page 27), for finishing

6 mint leaves, chiffonade

serves 2

2 (8-ounce) boneless branzino fillets, skin on

Maldon salt, for finishing

serves 2

Wasabi mayonnaise, for garnish Black sesame seeds, for garnish

½ pound sushi-grade tuna, in ½-inch cubes

Basil microgreens, for garnish

In a medium sauté pan over medium heat, sweat the shallot in the olive

In a small bowl, combine the soy sauce, vinegar, fish sauce, chili, lime

oil until soft. Add the garlic and red pepper flakes and sauté until the

juice and mint and mix well. Add the tuna and toss to coat.

aromas are released. Add the wine and simmer until the “crazy water”

In a small bowl, sprinkle the watermelon with the salt. In each of

reduces to about 2 tablespoons.

2 parfait glasses, layer half of the watermelon, half of the cucumber

Remove the pan from the heat and add the fish fillets. Arrange the

and half of the tuna mixture. Top the parfaits with a dollop of wasabi

tomatoes, olives, capers and thyme alongside the fish. Cover with a

mayonnaise and sprinkle with sesame seeds and basil.

cartouche. Decrease the heat to medium-low and shallow poach the fish until cooked through. Garnish with grilled lemon slices and finish with a drizzle of lemon oil and a sprinkle of salt.

CHEF TIP

THE CARTOUCHE Use a cartouche to loosely cover the pan when shallow poaching fish. Cut a piece of parchment paper into a circle 1 inch larger than the pan. Fold the circular cartouche in half and then in half again repeatedly until you get a small fan.

Unfold it into a conical hat that can be used as a loose-fitting lid. The cartouche allows steam to escape to avoid overheating the delicate proteins of the fish.

TUNA TATAKI

26

PAN-FRIED COD ON ASIAN SLAW WITH SRIRACHA CREMA

serves 4

GRILLED LEMON OIL

makes 1 cup 2 lemons

SLAW

CREMA

1 cup extra virgin olive oil

3 tablespoons soy sauce

½ cup strained Greek yogurt

Pinch of salt

2 tablespoons toasted sesame oil

1 to 2 tablespoons sriracha

2 tablespoons fresh ginger juice 1 tablespoon honey Dash of chili oil 1 pound julienned cabbage mix 2 scallions, thinly sliced on diagonal 20 cilantro leaves

FISH

Heat an outdoor or indoor grill to medium-high. Halve and seed the

1 pound cod

lemons. Grill the lemons, cut sides down, until softened and charred,

1 cup Wondra flour

about 3 minutes. Let cool and coarsely chop.

2 eggs, beaten

In a blender, combine all ingredients and puree. Strain the oil through a

2 cups panko bread crumbs

fine mesh strainer lined with cheesecloth into a small bowl. Transfer the

Sunflower oil, for frying

oil to a mason jar, cover tightly and store, refrigerated, for up to 3 weeks.

4 lime wedges

TUNA TATAKI PREPARE THE SLAW In a large bowl, whisk together the soy sauce, sesame oil, ginger juice, honey and chili oil. Add the cabbage, scallions and cilantro and mix well.

MAKE THE CREMA In a small bowl, whisk together the yogurt and sriracha, adjusting the sriracha to taste. Transfer to a squeezable bottle.

PAN FRY THE FISH Prepare a sheet pan with an elevated wire rack. Slice the fish into 2-ounce pieces and place on the prepared pan to bring to

serves 2

3 tablespoons ponzu

1 teaspoon white sesame seeds

2 tablespoons sesame oil

1 tablespoon peanut oil

1 tablespoon soy sauce

½ pound sushi-grade yellowtail or ahi tuna

1 tablespoon ginger juice 1 scallion, thinly sliced on diagonal

Korean chili threads, for garnish

room temperature.

Set up a breading station with 3 shallow bowls — one each for the flour, egg and bread crumbs. Pat the fish dry and dip each piece in flour, then egg and then bread crumbs, fully coating the fish. Return to the prepared pan and let rest for 15 minutes.

In a medium sauté pan, pour enough oil to reach half the height of the fish pieces. Heat the oil to 375°F/191°C. Using a fish spatula, carefully add the fish, working in batches as necessary to avoid overcrowding the pan. Fry the fish, turning once, until the breading is golden brown and

In a small bowl, whisk together the ponzu, sesame oil, soy sauce, ginger juice, scallion and sesame seeds. Reserve.

In a wok or large sauté pan over high heat, warm the oil until searing hot. Carefully add the tuna and sear, turning once, to desired doneness, about 2 minutes per side for rare. Let cool and then slice into ¼-inch-thick slices. Serve topped with the sauce and garnished with chili threads.

the internal temperature reaches 130°F/54°C. Transfer onto paper towels to drain.

TO SERVE Divide the slaw among 4 plates. Nestle 2 pieces of fish in each bed of slaw and drizzle with sriracha crema. Finish each plate with a squeeze of lime.

BOUNTY OF THE SEA

27

EPICUREAN SAFARI

28

CHICKEN TAGINE WITH DRIED APRICOTS AND WALNUTS

serves 6

1 teaspoon each ground ginger, turmeric, cinnamon, allspice and white pepper 3 chicken breasts, bone in, skin on

STUCK-POT RICE

makes 1 cup

½ cup white basmati rice 2 cups sliced onions

2 cups water

2 bay leaves

2 teaspoons kosher salt, plus more for seasoning

½ cup fresh orange juice

2 tablespoons clarified butter, melted

2 tablespoons butter, melted

6 chicken thighs, bone in, skin on

10 dried apricots, halved

Soak the rice in cold water for 30 minutes, stirring occasionally. Drain

1 cup cooked chickpeas

and rinse the rice until the water runs clear.

¼ cup butter

½ cup chopped cilantro

In a small heavy-bottomed saucepan over high heat, combine the 2 cups of water and the salt and bring to a vigorous boil. Add the rice. As soon

In a small bowl, combine the spices and mix well. Cut the chicken breasts in half crosswise. Place half of the spice mix in a large zip-lock bag and add the chicken breasts and thighs. Shake to coat well and refrigerate overnight. Reserve the remaining spice mix.

In a large ceramic tagine over medium-low heat, melt the butter. Add the onions, bay leaves and reserved spice mix and sauté until the onions soften and the aromatics bloom, about 45 minutes. Place the chicken in a single layer on top of the onions. Cover and cook until the chicken is tender and falling off the bone, about 2 hours.

Combine the orange juice and melted butter and pour over the chicken. Add the apricots and chickpeas and continue cooking until the chicken reaches an internal temperature of 165°F/74°C, about 30 to 45 more minutes.

Remove the bay leaves. Garnish with the cilantro and serve with Walnut Yogurt and Green Sauce (see recipes, pages 53 & 77).

as the water returns to a vigorous boil, adjust the heat to a low boil to prevent boiling over. Cook just until the rice is al dente, about 5 to 6 minutes. Drain and rinse with cold water to stop the cooking process.

In the same saucepan over medium heat, pour 1½ tablespoons of the butter, ensuring the bottom of the pan is fully coated. Taste the rice to gauge the seasoning and then spread half of the rice in the pan, pressing down firmly with a spatula. Sprinkle salt over the rice to taste. Add the remaining rice to the pan, pressing it into a conical shape. Using a skewer, poke several holes in the rice to allow steam to escape.

Cover the pan with a lid wrapped in a thin kitchen towel. Increase the heat to medium-high for 6 minutes and then decrease the heat to the lowest setting. Cook until the caramelized tahdig forms on the bottom of the pan, about 30 to 40 minutes. Check to confirm that the tahdig has formed, increasing the heat slightly if needed.

Scoop the white rice onto a plate and then gently loosen the tahdig with a small, flexible spatula. Invert the tahdig onto the rice, drizzle with the remaining butter and finish with a light sprinkle of salt.

EPICUREAN SAFARI

29

PRAWNS WITH PRESERVED LEMON

SPICY ROASTED CAULIFLOWER

16 large prawns, shelled and deveined, tails on

½ cup olive oil

1 head cauliflower

1 jalapeño pepper, stemmed, seeded and finely diced

½ cup Tahini Sauce (see recipe, page 41)

2 cloves garlic, mashed 2 teaspoons kosher salt

¼ cup Preserved Lemon (see recipe, left), brunoise

1 teaspoon turmeric

¼ cup cilantro leaves

serves 4

2 tablespoons Preserved Lemon (see recipe, below), julienned

3 tablespoons extra virgin olive oil

Preheat the oven to 325°F/163°C. In a medium bowl, combine the prawns with the oil and lemon and toss to coat. Place in a single layer in a baking dish and bake until pink and opaque, about 7 to 10 minutes.

serves 4 to 6

1 teaspoon sweet paprika

Serve warm.

Preheat the oven to 400°F/204°C. Line a sheet pan with aluminum foil.

PRESERVED LEMON

In a food processor, combine the oil, jalapeño, garlic, salt, turmeric and

makes 1 jar

paprika and pulse to a thick paste. Quarter the cauliflower, leaving the stem and leaves intact, and rub with the paste. Place on the prepared pan

6 unwaxed lemons ⅔ cup kosher salt

1¼ cups lemon juice, plus more as needed

and roast until tender and lightly browned, about 45 minutes. Turn on the broiler until the cauliflower is lightly charred on top, about 1 to 2 minutes.

Transfer to a serving dish, drizzle with the tahini sauce and top with the

Wash the lemons very well, scrubbing thoroughly. Cut each lemon into 6 wedges and remove the seeds. Place the lemons in a sterilized glass jar and add the salt and lemon juice, adding more juice if needed to ensure the jar is nearly full and the lemons are completely covered. Seal the jar with an airtight lid and store in the back of the refrigerator. Rotate the jar daily for the first week.

Lemons will be ready to use after 4 to 6 weeks. To use the lemons, use a paring knife to remove the salty flesh and pith from the rind. Discard the flesh and pith. Slice, dice or mince the rind for use.

30

preserved lemon and cilantro. Serve warm or at room temperature.

PRESERVED LEMON

31

SOUTH AFRICAN MALVA CAKES

ROSEMARY-GINGER GELATO

SYRUP

CAKES

3 cups heavy cream

2 rosemary sprigs

½ cup vanilla-infused sugar

1 cup almond flour

1 cup whole milk

¾ cup sugar

¼ cup water

¼ cup fine semolina flour

3 (1-inch) pieces ginger

6 egg yolks

1 cup apricot brandy,

1 tablespoon all-purpose flour

preferably DeKuyper

½ teaspoon baking powder

serves 4

¼ cup butter, room temperature 1 egg, room temperature Seeds of 1 vanilla bean ¼ cup sugar

makes 1 quart

In a large saucepan over medium heat, warm the cream and milk, stirring occasionally, to just below boiling, about 200°F/93°C. Add the ginger and rosemary. Remove from the heat, cover and let steep for 30 minutes. Strain the mixture through a fine mesh strainer and return the liquid to the saucepan. Over medium heat, warm the infused mixture to 140°F/60°C.

PREPARE THE SYRUP In a small saucepan over medium heat, dissolve the sugar in the water. Cool and then stir in the brandy.

MAKE THE CAKES Preheat the oven to 350°F/177°C. Grease 4 (6-ounce) ramekins with butter and place parchment paper lifts in them.

In a medium bowl, whisk together the flours and baking powder.

In a large bowl, whisk the sugar and egg yolks vigorously until pale and fluffy. Whisking continuously, slowly add some of the warm cream mixture to temper the eggs. Return all to the saucepan and warm gently, stirring constantly, until thickened, about 6 to 10 minutes.

Cover and refrigerate for at least 4 hours and up to overnight.

Pour into an ice cream maker and prepare according to the manufacturer’s instructions.

Make a well in the mixture. In another medium bowl, whisk the butter, egg, vanilla and sugar until fluffy. With a wooden spoon, add the wet mixture to the dry well and blend into a thick batter.

Divide the batter between the prepared ramekins and bake until a toothpick inserted into the middle of the cakes comes out clean, about 8 to 12 minutes. Remove the cakes from the oven and cool for about 5 minutes.

TO SERVE Divide the syrup into 4 small bowls that are slightly larger than the cakes. Using the lifts, transfer the warm cakes from the ramekins to the bowls. Allow the cakes to soak up the syrup for 15 to 30 minutes.

Using the lifts, transfer the cakes from the bowls to small plates to serve. Discard the lifts.

32

CHEF TIP

INFUSIONS Make your own infusions to introduce subtle flavors to recipes.

For salt and sugar, wrap a whole aromatic — such as cinnamon, cardamom, rosemary, lavender, vanilla or lemon rind — in cheesecloth. Nestle the aromatic in 1 cup of kosher salt or fine sugar in an airtight jar, infuse for 3 days and then discard the aromatic. You can infuse olive oil or alcohol the same way in just 1 to 2 days. When heated and then allowed to steep, cream can be infused to make a fragrant crème brûlée or gelato, and simple syrup can be infused to create fancy cocktails or finishing syrups.

ROSEMARY-GINGER GELATO

XXXXXXXXXXXXXXX

33

FIESTA ON THE HIGH SEAS

34

CORN TORTILLAS

CHICKEN, GOAT CHEESE AND APPLE TACOS

makes 12 tortillas

2 cups masa harina, preferably Maseca

makes 4 tacos 1¼ to 1½ cups warm water (150°F/66°C)

Heat a cast iron griddle over medium heat. Cut a large zip-lock bag into 2 pieces. Line a tortilla press with 1 piece of the plastic and reserve the other. Line a plate or basket with a warm towel.

1 cup apple cider Olive oil, for grilling

4 Corn Tortillas (see recipe, left), warm

1 poblano pepper

8 ounces semi-dry goat cheese

4 boneless chicken breasts, skin on

8 basil leaves, chiffonade

8 thin slices Granny Smith apple

In a medium bowl, combine the masa harina and 1¼ cups of water and

2 tablespoons toasted pine nuts 2 tablespoons toasted pepitas

mix with your hands. Transfer the dough to a floured work surface and knead until very soft. If the dough is too dry, add water, 1 tablespoon at

In a small saucepan, bring the cider to a simmer and reduce by half

a time, as needed. Cover with a slightly damp towel.

to a syrup. Reserve.

Pinch off a few tablespoons of dough, roll it into a ball and then flatten

Heat a cast iron grill to medium-high and brush generously with oil.

it in your palm into a 2-inch round. Place the round on the tortilla press

Grill the poblano until charred and softened. Transfer to a bowl, cover

lined with plastic and top with the second piece of plastic. Press the

and let rest for 30 minutes. Grill the chicken to an internal temperature

lever down gently but firmly to flatten the dough into a 6-inch round.

of 165°F/74°C. Reserve warm. Grill the apple slices until light grill

Peel the top piece of plastic from the tortilla, flip the tortilla over into

marks appear. Stem, seed, skin and julienne the poblano.

your palm and peel away the other piece of plastic. Gently place the

Remove the skin from the chicken breasts and slice each on the

tortilla on the griddle. Cook for 20 seconds, flip, cook for 1 to 2 minutes

diagonal into 4 pieces. Divide the chicken among the tortillas and top

and flip again. Continue cooking until the tortilla puffs slightly and has

with the poblano and apples. Crumble the goat cheese on top. Drizzle with

toasty brown specks on both sides, about 30 more seconds. Transfer

the cider reduction and garnish with the basil, pine nuts and pepitas.

the tortilla to the towel-lined plate, wrap in the towel and hold warm.

Repeat the process with the remaining dough.

CHEF TIP

BUYING MASA HARINA Masa harina is a hominy flour that is nixtamalized by drying the corn and soaking it in an alkaline-rich ash or lime solution — transforming this non-gluten flour to bind with moisture to form tortillas. Our preferred brand is Maseca.

CHICKEN, GOAT CHEESE AND APPLE TACOS

FIESTA ON THE HIGH SEAS

35

HUEVOS RANCHEROS WITH LIME CREMA

JALAPEÑO CORNBREAD

½ cup heavy cream

1 jalapeño pepper

1 cup whole milk

1½ cups all-purpose flour

½ cup butter, melted

½ cup fine cornmeal

1 cup extra sharp white Cheddar

2 tablespoons sugar

3 tablespoons thinly sliced grilled scallions

serves 2

2 tablespoons fresh lime juice 2 tablespoons butter 4 ounces Mexican chorizo, casings removed

2 cups fire-roasted crushed tomatoes, undrained, preferably Muir Glen 2 tablespoons chipotle in adobo sauce, minced

serves 6

4 eggs, room temperature

1 tablespoon baking soda 1 teaspoon salt

1 teaspoon pasilla chili powder

⅓ cup grated or crumbled Mexican cheese (such as Oaxaca, queso fresco or asadero)

¼ teaspoon cumin

10 cilantro leaves

1 cup diced onion 1 teaspoon ancho chili powder

2 eggs, beaten

¼ cup honey, thinned with 1 tablespoon hot water

Preheat the oven to 350°F/177°C. Grease an 8-inch square baking pan

2 teaspoons minced garlic

with butter. On an outdoor grill or indoor cast iron grill over high heat, grill the jalapeño until charred and softened. Transfer to a bowl, cover In a small bowl, whisk together the cream and lime juice. Transfer the crema to a squeezable bottle and refrigerate until 30 minutes before needed.

In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the eggs, milk and butter. Fold the wet ingredients into

In a 10-inch sauté pan over medium-high heat, melt the butter and sear

the dry ingredients. When just mixed, add ½ cup of the cheese, the

the chorizo until crisp. Transfer the chorizo onto paper towels to drain.

scallions and jalapeño.

Decrease the heat to medium and sweat the onion in the infused fat

Pour the batter into the prepared pan and sprinkle with the remaining

with the chili powders and cumin until the onion softens and the spices

cheese. Bake until a toothpick inserted in the middle of the batter

bloom. Add the garlic and sauté until it releases its aroma, about 30

comes out clean, about 20 to 30 minutes. Slice into 6 squares and

seconds. Stir in the tomatoes, chipotle and seared chorizo and simmer

drizzle with thinned honey. Serve warm.

until the sauce thickens, about 10 minutes.

Crack 1 egg into a ramekin. Using the bottom of a spoon, make a well in the sauce and carefully pour the egg into the well. Repeat with the remaining eggs. Cover and poach until the eggs begin to set, about 3 minutes. Remove the cover and sprinkle the cheese over the eggs and sauce. Replace the cover and continue to poach until the eggs are cooked through, about 2 minutes. Finish with lime crema and cilantro.

JALAPEÑO CORNBREAD

36

and let rest for 30 minutes. Stem, seed, skin and mince the jalapeño.

HUEVOS RANCHEROS WITH LIME CREMA

37

SNAPPER EN PAPILLOTE

COCONUT SHRIMP

serves 6

serves 4

1 cup julienned bell pepper

6 (4-ounce) snapper fillets

1 egg

2 tablespoons light beer

1 cup julienned red onion

Kosher salt and freshly ground black pepper

¾ cup all-purpose flour

6 cloves garlic, thinly sliced

12 colossal shrimp, shelled and deveined

1 lemon, sliced in 12 thin wheels

6 tablespoons dry white wine

Kosher salt and freshly ground black pepper

1 tablespoon butter, in 6 cubes

2 tablespoons whole milk

1 pound fresh coconut flakes Peanut oil, for frying

Preheat the oven to 475°F/246°C. Cut 6 (15-inch-square) pieces of

In a large bowl, combine the egg, flour and milk and season with salt

parchment paper, fold each in half and crease a center seam. Open

and pepper. Add the beer and mix well. Dip the shrimp in the batter,

each paper and grease half of the inside with butter.

allow the excess batter to drain off and then fully coat the shrimp in

Divide the bell pepper, onion, garlic and lemon between the papers,

coconut flakes.

nesting them on the buttered side. Top each with a fish fillet and season

In a deep fryer, heat oil to 375°F/191°C. Fry the shrimp in small batches

with salt and pepper. Pour 1 tablespoon of wine around the sides of each

until crisp and golden brown, about 3 to 4 minutes. Transfer onto paper

fillet. Top each fillet with a butter cube.

towels to drain. Serve while hot and crispy.

Fold the parchment over the fish. Make small, tight folds along the edges to seal the packets. Place the packets on a sheet pan and roast until the fish is cooked through, about 5 to 6 minutes. Transfer the packets to plates and slit the tops with a knife to serve.

GARLIC SHRIMP

serves 4

12 colossal shrimp, shelled and deveined

2 teaspoons finely minced parsley

Pinch each of onion powder and cumin

Kosher salt and freshly ground black pepper

½ cup butter

1 teaspoon finely minced garlic

In a medium bowl, combine the shrimp with the spices, garlic and parsley and toss to coat. In a large sauté pan over medium heat, melt the butter. Add the shrimp and cook until pink and opaque. Season to taste with salt and pepper.

GARLIC SHRIMP

38

MOLE POBLANO

MEXICAN CHOCOLATE PEPITA SHORTBREADS

serves 4

2 dried ancho chilies

makes 2 dozen cookies

4 ounces bittersweet Mexican chocolate, chopped

1¾ teaspoon cinnamon

2 dried pasilla chilies

½ teaspoon dried Mexican oregano

2 dried chipotle chilies

1 clove garlic

1 cup butter, room temperature

2 tablespoons toasted sesame seeds

2 cups low-sodium chicken stock

½ cup sugar

¾ cup shelled, unsalted pepitas, toasted and ground

¼ teaspoon kosher salt

2 tablespoons powdered sugar

¼ cup blanched almonds

2 tablespoons peanut oil

Pinch of cayenne pepper

1 teaspoon cinnamon

3 tablespoons raisins

1 teaspoon white vinegar

1 cup chopped onion

2 tablespoons brown sugar

½ cup chopped plum tomatoes

2 ounces Mexican chocolate, chopped

In a medium bowl placed over a saucepan of slightly simmering water,

Kosher salt

under 100°F/38°C. Add the butter, sugar, salt, cayenne and ¾ teaspoon

½ teaspoon cinnamon ½ teaspoon cloves

2¾ cups all-purpose flour

melt the chocolate, being careful to keep the temperature in the bowl of the cinnamon and mix well. Sprinkle in the flour and pepitas, stirring until blended. Cover the bowl and refrigerate for 1 hour.

In a cast iron pan over medium heat, toast the chilies until they

Preheat the oven to 325°F/163°C. Divide the dough in half. On a floured

become fragrant but not scorched, about 2 minutes. Stem and seed

work surface, roll the first half to a ½-inch thickness. Using a pastry

the chilies and cut them into small pieces. Transfer to a small bowl and

cutter, cut the dough into 1-by-2-inch rectangles and place on a sheet

cover with hot water. Let the chilies steep for 30 minutes and then

pan. Repeat with the second half of dough.

remove from the water.

Bake until just firm to the touch, about 18 to 20 minutes. Cool on the

In a food processor, combine the chili pieces, 1 tablespoon of the

sheet pan for 5 minutes to set and then transfer to a cooling rack. When

sesame seeds, the almonds, raisins, onion, tomatoes, cinnamon, cloves,

completely cool, combine the powdered sugar and remaining teaspoon

oregano and garlic. Add just enough stock to blend the mixture to a

of cinnamon and dust over the shortbreads.

paste (about ½ cup).

In a heavy-bottomed saucepan over medium heat, warm the oil. Add the mole paste and stir constantly until the liquid evaporates. Add the

THE PERFECT ROCKY PALOMA

makes 1 cocktail

vinegar and then the remaining chicken stock, ¼ cup at a time, stirring constantly. When all the liquid is added, allow the mole to simmer until

1 tablespoon fine cocktail salt

4 ounces agave tequila

it becomes the consistency of a thick milkshake, about 15 minutes.

1 lime wedge

2 ounces simple syrup

Add the brown sugar and chocolate, stirring until they melt. Season to

Juice of 1 grapefruit

2 ounces soda water

taste with salt if needed. Dust with the remaining sesame seeds.

Juice of 1 lime

2 grapefruit half wheels

Place the salt on a flat plate. Rim a tall glass with the lime wedge, invert the glass and coat the rim with salt. Place 4 ice cubes in the glass. In a cocktail shaker, combine the grapefruit juice, lime juice, tequila and simple syrup with ice and shake well. Strain the mixture over the ice in the glass and discard the ice in the shaker. Top with soda water and garnish with grapefruit half wheels.

FIESTA ON THE HIGH SEAS

39

FRESH HEALTHY COMFORT KITCHEN

40

TAHINI SAUCE

PAPER-THIN SEEDED CRACKERS

makes 2 cups

makes 24 crackers

1 head garlic

¾ teaspoon kosher salt

⅓ cup fresh lemon juice

½ teaspoon toasted cumin

1 cup tahini paste

142 grams (about 1¼ cups) whole-wheat flour

1½ teaspoons kosher salt

134 grams (about 1 cup) all-purpose flour

3 tablespoons olive oil

⅓ cup black nigella seeds Break apart the garlic head. In a blender, puree the unpeeled garlic

⅓ cup white sesame seeds

cloves and the lemon juice. Strain through a fine mesh strainer and

1½ teaspoons baking powder ¾ cup plus 1 tablespoon water Extra virgin olive oil, for finishing Maldon salt, for finishing

return the liquid to the blender. Add the tahini paste, salt and cumin and blend. Slowly add up to 1½ cups of ice water if needed to achieve a smooth mixture that is the consistency of light cream.

In a medium bowl, whisk together the flours, seeds, salt and baking powder. Make a well in the mixture and pour the oil and water into the well. Stir with a fork until the dough comes together. Transfer the dough to a floured work surface and knead for 1 minute. Divide the dough into

ZAHAV HUMMUS

8 equally sized pieces, roll into balls and cover with a kitchen towel. Let

makes 3½ cups

rest for 15 minutes.

1 cup dried chickpeas

½ teaspoon toasted cumin

Preheat the oven to 450°F/232°C. Prepare 2 sheet pans with parchment

2 teaspoons baking soda

Paprika, for finishing

paper or a silicon baking mat. Using a pasta roller on the widest setting,

1½ cups Tahini Sauce (see recipe, above)

Chopped parsley, for finishing

roll out the dough as thin as it can tolerate, about ¹/16 inch. Trim the dough to fit on the prepared pans. Bake until the top sides are golden

1 teaspoon kosher salt

Extra virgin olive oil, for finishing

brown, about 4 minutes, and then flip the dough and bake until the other sides are golden brown. Remove from the oven, brush with a light

In a large pot, combine the chickpeas, 1 teaspoon of the baking soda and enough water to allow the chickpeas to double in size and remain

coating of extra virgin olive oil and sprinkle with Maldon salt. Break into smaller crackers.

covered. Soak overnight.

Drain the chickpeas and return them to the pot with the remaining teaspoon of baking soda and enough water to cover the chickpeas by 5 inches. Bring to a boil and then decrease the heat to a simmer. Cover and simmer until the chickpeas are very tender, about 1 to 2 hours.

Drain, reserving 1 cup of the water.

In a food processor, puree the chickpeas, tahini sauce, salt and cumin until very creamy. Add reserved water as needed to achieve a creamy consistency. To serve, dust with paprika, top with parsley and drizzle generously with olive oil.

FRESH HEALTHY COMFORT KITCHEN

41

FALAFEL WITH FREEKEH TABOULI

SOCCA INSALATA

FALAFEL

FREEKEH TABOULI

SOCCA

2 cups parsley leaves

2 cups parsley leaves, chopped

¾ cup chickpea flour

1 teaspoon each minced tarragon, chives, parsley and cilantro

1 cup dried chickpeas, soaked overnight

2 cups cherry tomatoes, quartered

1 cup water

2 tablespoons fresh lemon juice

3 cloves garlic

1 cup ¼-inch cucumber cubes

1 tablespoon extra virgin olive oil

ROASTED VEGETABLES

1 shallot

1 cup cooked freekeh, cooled

Zest and juice of 1 lemon

1 shallot, minced

1½ teaspoons toasted cumin

serves 2

serves 4

Pinch each of cayenne pepper and toasted cumin

1 each carrot, parsnip, red bell pepper and sweet potato, all in ½-by-3-inch batons

2 teaspoons minced garlic

VINAIGRETTE

6 radishes, quartered

1 teaspoon baking soda

10 mint leaves, chiffonade

1 tablespoon champagne vinegar

1 tablespoon olive oil

1 teaspoon kosher salt

¼ cup extra virgin olive oil

¼ teaspoon cayenne pepper

Kosher salt

2 tablespoons mild extra virgin olive oil

SALAD

1 tablespoon minced shallot

4 cups mixed baby greens

1 cucumber

1 teaspoon Dijon mustard

1 cup cherry tomatoes, halved

Tahini Sauce (see recipe, page 41), for finishing

1 teaspoon honey

½ cup crumbled feta

¼ cup almond meal Sunflower oil, for frying

PREPARE THE FALAFEL In a food processor, pulse the parsley, chickpeas, garlic, shallot, lemon zest, lemon juice and cumin until fine. Transfer the mixture to a medium bowl and stir in the baking soda, salt, cayenne and almond meal. Cover and refrigerate for at least 1 hour and up to overnight.

TOSS THE TABOULI In a medium bowl, combine all ingredients and toss, seasoning well with salt.

FRY THE FALAFEL Using your hands, form each falafel using 2 tablespoons of the mixture. In a medium saucepan, pour enough oil to immerse the falafel and heat the oil to 370°F/188°C. Carefully add the falafel and fry until golden brown and slightly crisp. Transfer onto paper towels to drain.

TO SERVE Using a mandoline, slice the cucumber lengthwise into 12 thin slices. Make a basket weave of 6 slices on each of 2 plates. Using a ring mold, create a platform of tabouli about 1½ inches high on each plate.

Place the falafel on top of the tabouli and drizzle with tahini sauce.

PREPARE THE SOCCA BATTER In a blender, combine the flour, water and oil and blend to the consistency of light cream, adding more water if needed. Let rest for 1 hour at room temperature. Add the spices and blend until smooth.

MAKE THE VINAIGRETTE Pour the vinegar into a medium bowl and whisk vigorously while slowly adding the olive oil in a thin, steady stream to form an emulsion. Whisk in the shallot, mustard and honey.

Stir in the herbs and lemon juice.

ROAST THE VEGETABLES Preheat the oven to 400°F/204°C. In a zip-lock bag, combine the vegetables and olive oil and shake to coat well. Spread the vegetables in a single layer on a foil-lined sheet pan and roast until soft, but not mushy, about 20 minutes.

BAKE THE SOCCA Increase the oven temperature to 450°F/232°C. Generously grease a cast iron pan with oil and preheat the pan in the oven. When the pan is hot, pour a very thin layer of batter into the pan and bake until the edges start to crisp and the socca is cooked but still soft. Invert the socca onto a plate and reserve warm. Repeat with the remaining batter.

TO SERVE Toss the greens, cherry tomatoes and roasted vegetables with the vinaigrette. Plate each socca and top with the salad and feta.

42

QUINOA CAKES

TOM KHA GAI SOUP

serves 2

serves 6

1 tablespoon olive oil

½ cup cooked quinoa

1 shallot, minced

¼ cup corn kernels

½ teaspoon each cayenne pepper, cumin and cinnamon

Kosher salt

1 cup minced baby spinach

2 egg whites, beaten

1 cup whole milk

1½ cups panko bread crumbs

1 cup water

Sunflower oil, for frying

1 cup chickpea flour

16 cups low-sodium chicken stock

6 boneless chicken breasts

3 stalks lemongrass, mashed

1 teaspoon fish sauce

1 cup coarsely chopped galangal

2 cups straw mushroom pieces

1 cup coconut milk

18 cherry tomatoes, halved

8 makrut lime leaves

Juice of 3 to 5 limes

2 Thai chilies

18 cilantro leaves

½ cup polenta In a large stockpot over medium heat, combine the chicken stock, In a small sauté pan over medium heat, sweat the shallot and spices

lemongrass, galangal, lime leaves and chilies and simmer until the stock

in the olive oil until the shallot softens and the spices bloom. Add the

reduces by half, about 1½ to 2 hours. Decrease the heat to low, add the

spinach and wilt.

chicken and poach to an internal temperature of 165°F/74°C. Remove

In a medium saucepan, bring the milk and water to a boil. While

the chicken, let cool and shred. Strain the stock through a fine mesh

whisking vigorously, sprinkle in the polenta and cook according to the

strainer lined with cheesecloth.

package instructions, noting that softer grinds may require more liquid,

Return the stock to the stockpot over medium heat, reheat the stock

up to a ratio of 1 to 5. When the polenta is cooked, add the shallot and

and add the coconut milk and fish sauce. Divide the shredded chicken,

spinach mixture, quinoa and corn. Taste and add salt if needed.

mushroom pieces and cherry tomatoes among 6 bowls. Just before

Pour the polenta into a greased 8- or 9-inch square baking pan. Cover

serving, stir the lime juice into the stock, adjusting the amount to taste.

and refrigerate until set, about 1 hour. When firm, invert the polenta onto

Divide the stock among the bowls and garnish each with cilantro leaves.

a cutting board and cut into desired shapes (circles, triangles or squares).

Set up a breading station with 3 shallow bowls — one each for the flour, egg and bread crumbs. Dip the cakes in flour, then egg and then bread crumbs, fully coating them. Let the cakes rest at room temperature for 10 minutes.

In a medium sauté pan, pour enough sunflower oil to reach half the height of the cakes. Heat the oil to 375°F/191°C. Fry the cakes, turning once, until golden brown on both sides. Transfer onto paper towels to drain.

QUINOA CAKES

TOM KHA GAI SOUP

FRESH HEALTHY COMFORT KITCHEN

43

SPICED SALMON ON WILTED KALE WITH MINT LABNEH

serves 2

RHODES YOGURT

serves 4

1½ cups strained Greek yogurt

LABNEH

KALE

½ cup walnut pieces

¼ cup strained Greek yogurt

2 tablespoons olive oil

¼ cup honey, thinned with 1 tablespoon hot water

1 teaspoon minced garlic

2 teaspoons minced garlic

1 teaspoon lemon zest

3 cups (1 bunch) Tuscan kale, stemmed and chiffonade

10 mint leaves, minced

SALMON 1 teaspoon Chinese 5-spice powder ½ teaspoon turmeric 2 (6-ounce) salmon fillets, skin on, room temperature

¼ cup water

Place the yogurt in a pastry bag and pipe into 4 dessert bowls. Add the walnuts and thinned honey. Serve slightly chilled.

¼ cup fresh lemon juice 2 pitted prunes, minced 1 cup cooked freekeh, cooled ¼ cup slivered almonds, plus more for garnish

1 tablespoon clarified butter

CHEF TIP

STRAINING GREEK YOGURT Line a fine mesh strainer with a generously sized piece of cheesecloth and place over a large bowl. Place full-fat Greek yogurt, preferably the Greek brand FAGE, in the strainer. Cover and refrigerate overnight.

The result is a thick, creamy and concentrated yogurt that we use for

PREPARE THE LABNEH In a small bowl, combine all ingredients and mix well.

SEAR THE SALMON Mix the spices together and rub on the salmon fillets. Heat a medium sauté pan over high heat to searing hot. Add the butter, allow it to heat up and then add the salmon, flesh side down. Sear the salmon until golden brown, flip and sear the skin side until crispy. Remove the salmon from the pan and reserve warm.

WILT THE KALE Decrease the heat to medium, add the oil and garlic to the pan and warm until the aromas are released. Add the kale and water and cook, stirring occasionally, until the kale wilts and the water evaporates, about 4 to 5 minutes. Remove from the heat and mix in the lemon juice, prunes, freekeh and almonds.

TO SERVE Divide the kale between 2 shallow bowls and top each with a salmon fillet. Spoon a dollop of mint labneh on each fillet and garnish with slivered almonds.

44

labneh, yogurt desserts and many other recipes.

SPICED SALMON ON WILTED KALE WITH MINT LABNEH

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45

LA TECHNIQUE FRANÇAISE

46

PROVENÇAL TAPENADE ARTICHAUT

REINE SAMMUT’S PROVENÇAL FRITTERS

1 cup fresh or frozen artichoke bottoms

2 tablespoons fresh lemon juice

2 tablespoons Wondra or tempura flour

Kosher salt and freshly ground white pepper

1 cup pitted niçoise olives

1 tablespoon capers, rinsed

½ cup toasted walnuts

1 baguette, sliced and toasted

½ cup sparkling water, well chilled

2 cups zucchini slices, onion rings or quartered artichoke hearts

makes 2 cups

2 anchovy fillets in oil

¼ cup parsley leaves

serves 4

2 ice cubes

2 cups peanut oil

In a food processor, combine the artichoke bottoms, olives, walnuts, parsley, lemon juice, anchovies and capers. Pulse until well blended but not pureed. Spread a small amount of the tapenade on each toasted baguette slice.

In a medium bowl, whisk together the flour and sparkling water until frothy. Add the ice cubes and season to taste with salt and pepper. Stir until the ice melts and the mixture is the consistency of light pancake batter, adjusting with flour or sparkling water as needed.

CLASSIC MUSTARD VINAIGRETTE WITH GREENS

serves 6

In a medium heavy-bottomed saucepan, heat the oil to 375°F/191°C. Working in batches as needed, coat the vegetables in batter and fry in the oil until brown and crispy. Transfer onto paper towels to drain.

1 tablespoon champagne vinegar

1 teaspoon minced shallot

½ teaspoon Dijon mustard

6 cups mixed greens

3 tablespoons extra virgin olive oil, preferably French

Maldon salt, for finishing

Season to taste with salt and serve hot.

Freshly ground black pepper

FIG AND GOAT CHEESE TOASTS

serves 6

¼ cup fresh chèvre

3 tablespoons fig preserves

In a large bowl, combine the vinegar and mustard. While whisking

1 tablespoon crème fraîche

vigorously, slowly add the olive oil in a thin, steady stream to form an

1 baguette, thinly sliced on diagonal

3 tablespoons rosemary-infused honey

emulsion. Stir in the shallot and season to taste with pepper. Add the greens and toss to coat. Divide onto 6 plates and finish with a tiny sprinkle of Maldon salt.

In a small bowl, combine the chèvre and crème fraîche and stir until smooth. On an indoor or outdoor grill over medium-high heat, grill the baguette slices on both sides until lightly toasted. Spread the toasts with the preserves and top with the chèvre mixture. Drizzle with the honey and serve warm.

LA TECHNIQUE FRANÇAISE

47

GRATIN DAUPHINOIS

BISTRO STEAK

serves 2

serves 4

2 cups heavy cream

2 cloves garlic

2 tablespoons clarified butter

1 thyme sprig

1 bay leaf

1½ pounds russet potatoes, peeled and thinly sliced

2 (6-ounce) beef tenderloin fillets, New York strip steaks or rib eye steaks, room temperature

1 teaspoon Dijon mustard

1½ teaspoons kosher salt ½ teaspoon freshly ground white pepper

1 tablespoon minced shallot ¼ cup red wine

½ cup heavy cream 2 tablespoons veal demi-glace 1 tablespoon finely chopped chives

Preheat the oven to 325°F/163°C. Grease 4 individual gratin dishes with butter. Line a sheet pan with foil or parchment paper.

In a large Dutch oven over medium heat, combine the cream, bay leaf, salt, pepper and garlic and heat to just below a simmer. Add the potatoes and poach until slightly softened but not fully cooked, about 15 minutes. Do not allow the cream to boil. Divide the potatoes among the gratin dishes and remove the bay leaf and garlic from the cream.

Pour in enough cream to just cover the top of the potatoes.

Place the gratin dishes on the prepared pan and bake until the potatoes are lightly browned on top and fork tender, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.

Preheat the oven to 400°F/204°C. Prepare a sheet pan with an elevated wire rack. In a small sauté pan over high heat, melt 1 tablespoon of the butter. Add the steaks and sear on both sides until browned, about 2 minutes per side. Transfer to the prepared pan and roast in the oven to desired doneness, ideally an internal temperature of 125°F/52°C, for medium rare. Remove the steaks from the oven and let rest while making the sauce.

In the same sauté pan over medium-high heat, sweat the shallot in the remaining tablespoon of butter until the shallot softens. Add the wine and thyme and stir to deglaze the pan, allowing the alcohol to evaporate and the sauce to reduce to a syrupy consistency. Stir in the mustard and cream and bring to a gentle simmer. When the sauce thickens, remove from the heat and stir in the demi-glace. Remove the thyme.

Serve the fillets topped with the sauce and garnish with the chives.

48

ROASTED GARLIC GRATIN DAUPHINOIS

49

LAVENDER ICE CREAM

SWEET DESSERT CRÊPES

makes 1 quart

makes 12 crêpes

1 cup all-purpose flour

1 tablespoon French cognac

3 cups heavy cream

¾ cup lavender-infused sugar

1½ cups whole milk

1 teaspoon sugar

1 cup whole milk

6 egg yolks

3 eggs

3 tablespoons clarified butter

2 tablespoons butter, melted

In a large saucepan over medium heat, combine the cream, milk and sugar and warm, stirring occasionally, until simmering but not boiling, about 175°F/79°C.

In a blender, combine all ingredients except the clarified butter and mix on low speed just until blended, about 1 minute. Refrigerate for at least 1 hour and up to overnight. Before making the crêpes, bring the batter to room temperature and ensure it is the consistency of light cream, adjusting with milk as needed.

In a 10-inch sauté pan over medium-high heat, melt just enough clarified

In a large bowl, whisk the egg yolks until pale and fluffy. Whisking continuously, slowly add some of the warm cream mixture to temper the eggs. Return all to the saucepan and warm gently, stirring constantly, until thickened, about 6 to 10 minutes. Cover and refrigerate for at least 4 hours and up to overnight. Pour into an ice cream maker and prepare according to the manufacturer’s instructions.

butter to thinly coat the pan. When the pan is hot, lift the pan off the heat and pour in just enough batter to thinly coat the pan, about ¼ cup.

Quickly swirl the pan so the batter coats the entire bottom. Return the pan to heat and cook the crêpe until the batter sets and the edges lift, about 1 minute. Flip the crêpe and cook the other side, which will take less time. Transfer the crêpe to a plate and make additional crêpes with the remaining butter and batter.

Fold the warm crêpes in half and then in half again and top with Lavender Ice Cream (see recipe, right).

LAVENDER ICE CREAM

50

SWEET DESSERT CRÊPES

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51

MASTER OF FIRE, HEAT & GRILL

52

GRILLED VEGETABLE BRUSCHETTA

serves 2

Olive oil, for grilling

4 slices rustic bread

½ zucchini, in long ½-inch-thick slices ½ eggplant, in long ½-inch-thick slices ½ red bell pepper, halved, stemmed and seeded ½ sweet onion, in ½-inch-thick slices

ROMESCO SAUCE

makes 2 cups

2 tablespoons sherry vinegar

2 tablespoons raisins

1 thick slice crusty bread, crust removed

1 tablespoon fruit vinegar

½ cup almonds

1 teaspoon kosher salt

2 tablespoons capers, rinsed

5 cloves garlic, unpeeled

¼ teaspoon pepperoncini flakes

1 tomato

½ teaspoon Worcestershire sauce

2 to 3 tablespoons extra virgin olive oil, preferably Sicilian

2 red bell peppers

Dash of hot sauce

1 tablespoon smoked paprika

¼ cup olive oil

¼ cup Romesco Sauce (see recipe, right) Preheat the oven to 375°F/191°C. Line a sheet pan with aluminum foil. Cut the bread into 1-inch cubes. Place the bread, almonds, garlic and tomato

Heat a cast iron grill to high and brush generously with olive oil. Grill the

on the prepared pan and roast until the almonds are fragrant and the

zucchini, eggplant, pepper and onion on both sides until lightly charred

bread is crusty and just starting to brown, about 10 minutes. Remove the

and softened. Transfer the vegetables to a bowl, cover and let rest for

bread and almonds from the oven and continue roasting the garlic until

30 minutes. Meanwhile, brush the bread with olive oil and grill on both

soft and the tomato until tender, about 20 more minutes. Remove from

sides until sear marks appear. Transfer to a plate and reserve.

the oven, let cool slightly, peel the garlic and skin the tomato.

In a small bowl, plump the raisins in the vinegar for 15 minutes. Drain

While the other ingredients are roasting, heat a cast iron grill to high

and reserve.

and grill the peppers until charred and softened. Transfer to a bowl,

Chop the grilled vegetables into 1-inch pieces. In a large bowl, combine

cover and let rest for 30 minutes. Stem, seed and skin the peppers.

the vegetables, raisins, capers and pepperoncini. Add the extra virgin

In a food processor, combine the bread, almonds, garlic, tomato,

olive oil and toss, adjusting the oil to taste. Spread the romesco sauce

peppers, oil, vinegar, paprika, salt, Worcestershire and hot sauce.

on the grilled bread and top with the grilled vegetables.

Purée until smooth. Adjust the seasoning to taste with additional salt, Worcestershire and hot sauce. Transfer to an airtight container, refrigerate until cool and store up to 5 days.

WALNUT YOGURT

makes 1½ cups

1 cup strained Greek yogurt

1 teaspoon minced garlic

½ cup chopped toasted walnuts

Kosher salt and freshly ground white pepper

¼ cup chopped cilantro

In a medium bowl, combine the yogurt, walnuts, cilantro and garlic and mix well. Season to taste with salt and pepper. Serve at room temperature.

MASTER OF FIRE, HEAT & GRILL

53

MOROCCAN GRILLED FISH

CHICKEN AND ZUCCHINI SHISH KEBABS

4 (6- to 8-ounce) white fish fillets (such as snapper, grouper, cod or halibut), skin on

1 teaspoon cumin

serves 4

serves 4

2 tablespoons olive oil, plus more for grilling

½ teaspoon dried Greek oregano

2 tablespoons Ras el Hanout (see recipe, below)

½ teaspoon allspice

4 boneless, skinless chicken breasts 2 large zucchini Olive oil, for grilling

¼ teaspoon cayenne pepper Prepare a sheet pan with an elevated wire rack. Pat the fish dry, brush with the oil and dust the flesh side with the ras el hanout. Place the fish,

In a medium bowl, mix the spices. Cut the chicken into 2-inch cubes and

skin side down, on the prepared pan and bring to room temperature.

toss with the spices to coat well. Cover and refrigerate overnight.

Heat a cast iron grill to medium-high and brush generously with oil.

Using a mandoline, slice the zucchini lengthwise into 12 (1/8-inch-thick)

When the grill is searing hot, carefully place the fish on the grill, flesh

slices, discarding the end pieces. Cut each slice into 6-inch-long pieces.

side down, and sear until golden brown. Flip the fish and grill until it

Brush with olive oil and roll up.

reaches the desired internal temperature, between 120°F/49°C and 130°F/54°C. Serve with Sultana Sauce and Green Sauce (see recipes, page 77) on the side.

Using metal or presoaked wooden skewers, alternately spear the chicken cubes and rolled zucchini, leaving space between them.

Allow the chicken to come to room temperature.

Preheat the oven to 400°F/204°C. Prepare a sheet pan with an elevated

RAS EL HANOUT

wire rack. Heat an outdoor grill or indoor cast iron grill to high and

makes 2 tablespoons

brush with oil. Grill the kebabs on all sides until sear marks appear.

Transfer to the prepared pan and roast in the oven until the chicken

1 teaspoon cumin seeds

2 black peppercorns

reaches an internal temperature of 165°F/74°C. Remove from the oven

½ teaspoon coriander seeds

and let the kebabs rest for 5 minutes. Serve with a side of Walnut

6 whole cloves

1 cinnamon stick, broken into 1- to 2-inch pieces

2 allspice berries

¼ teaspoon red pepper flakes 1 teaspoon ground ginger

In a small saucepan over medium heat, toast all ingredients except the ginger, swirling the pan constantly, until the aromas are released, about 2 minutes. Transfer to a spice grinder and grind to a fine powder. Add the ginger and mix well.

CHICKEN AND ZUCCHINI SHISH KEBABS

54

Yogurt (see recipe, page 53).

CARNE ASADA

SWEET POTATO BOLO BREAD WITH MADEIRA BUTTER

serves 6

serves 4

1 jalapeño pepper

¼ cup tamari soy sauce

1 tablespoon minced garlic

1 tablespoon white wine vinegar

BOLO BREAD

MADEIRA BUTTER

Juice of 2 limes

2 tablespoons grapeseed oil

¾ to 1 cup water, at 110°F/43°C

¼ cup Madeira wine

Juice of 1 orange

1 (2-pound) flank steak

2 teaspoons active dry yeast

2 heads garlic, roasted and peeled

4 teaspoons sugar On an outdoor grill or indoor cast iron grill over high heat, grill the jalapeño until charred and softened. Transfer to a bowl, cover and let rest for 30 minutes. Stem, seed, skin and mince the jalapeño.

In a large zip-lock bag, combine all ingredients except the steak and mix well. Add the steak and marinate 2 hours at room temperature. On an

1 sweet potato, roasted tender and peeled

½ cup butter, room temperature

3¼ cups all-purpose flour

2 tablespoons minced pecans

2 teaspoons kosher salt

1 tablespoon finely minced shallot

Olive oil, for grilling

outdoor grill or indoor cast iron grill over high heat, sear the steak on

1 tablespoon orange zest Kosher salt and freshly ground black pepper

both sides until it reaches an internal temperature of about 125°F/52°C, for medium rare. Remove from the grill and let rest for 10 minutes. Slice on the diagonal and serve.

PREPARE THE BREAD DOUGH In a small bowl, whisk ¼ cup of the warm water, the yeast and 1 teaspoon of the sugar until the yeast

LEMON ROSE

dissolves. Let rest 10 minutes.

makes 1 cocktail

In a food processor, pulse the sweet potato with the remaining 3 teaspoons of sugar, the flour and salt. With the processor running,

2 lemons

2 drops rose water

1 tablespoon honey

forms a ball, adding more warm water if needed. Transfer the dough

6 mint leaves

2 ounces sparkling wine, well chilled

2 ounces limoncello

1 cinnamon stick

plastic wrap and allow the dough to rise in a warm place until it doubles

add the yeast mixture and ½ cup more warm water. Mix until the dough to a large oiled bowl, turning to completely coat with oil. Cover with in size, about 1½ hours.

Preheat the broiler. Cut the lemons in half, drizzle the cut sides with the honey and place on a sheet pan under the broiler until the sugar caramelizes. Remove from the broiler and let cool. Squeeze to yield 4 ounces of juice.

In a cocktail shaker, muddle the mint leaves. Add the limoncello, rose water, lemon juice and a few ice cubes. Shake well and strain into a martini glass. Top with the sparkling wine and garnish with a cinnamon stick.

Transfer the dough to a floured work surface and knead until smooth and pliable. Divide the dough evenly into 4 balls. Flatten the balls into 5- to 6-inch rounds, cover with a dry kitchen towel and let rest for 45 minutes.

MAKE THE MADEIRA BUTTER In a small saucepan over medium-high heat, simmer the wine until it reduces to 1 tablespoon, about 10 minutes.

In a medium bowl, mash the roasted garlic into a paste. Stir in the butter, pecans, shallot, orange zest and reduced wine. Season to taste with salt and pepper.

GRILL THE BOLO BREAD Heat an outdoor grill or indoor cast iron grill to high. Brush one side of each dough round with olive oil and grill, oiled side down, until charred and golden brown. Press lightly with a spatula to keep the bread from puffing and ensure it caramelizes. Brush the top sides of the dough with olive oil and flip, grilling until golden brown. Serve with Madeira butter.

MASTER OF FIRE, HEAT & GRILL

55

MEDITERRANEAN MELODY

56

10-DAY LIMONCELLO

SWEET ALMOND MILK

makes 1 (750-milliliter) bottle

makes 1 quart

6 unwaxed lemons

2 cups sugar

2 cups blanched almonds

Ÿ to ½ cup agave syrup

1 (750-milliliter) bottle vodka

1 cup water

1 cinnamon stick

Dash of rose water

4 cups filtered water

DAY ONE Wash the lemons well, scrubbing thoroughly. Using a vegetable peeler, remove the rinds from the lemons, being careful not

In a blender pitcher, combine the almonds, cinnamon and water. Cover

to include any of the white pith. In a large sterilized jar, combine the

and refrigerate overnight. The next day, remove the cinnamon stick and

lemon rind with the vodka. Seal with a sterilized lid and let stand in a

blend the mixture on high speed until the almonds are pureed, about

dark place for 6 days.

2 minutes. Line a fine mesh strainer with cheesecloth and place over a

DAY SEVEN In a small saucepan over medium-high heat, combine the

large bowl. Strain the mixture into the bowl, wringing the cheesecloth

sugar and water and bring to a simmer, stirring until the sugar dissolves.

Let cool. Transfer the lemon rind from the vodka to the syrup. Reseal the lid on the vodka jar. Transfer the syrup and rind to a sterilized jar and seal with a sterilized lid. Let both jars stand in a dark place for

to extract all the liquid. Transfer the liquid to a pitcher and adjust the consistency with additional water as needed. Add the agave syrup, adjusting to desired sweetness. Refrigerate until very cold. Serve sprinkled with the rose water.

3 more days.

DAY TEN Remove the rind from the syrup. Add the syrup to the vodka, adjusting the syrup to the desired sweetness. Strain the mixture through

GRAND CANAL SBAGLIATO

makes 1 cocktail

a coffee filter until clear and store in a sealed sterilized bottle.

1 ounce Campari

4 ounces Prosecco, well chilled

1 ounce sweet vermouth

1 orange wheel

Fill a wine glass half full with ice cubes. Add the Campari and vermouth and stir. Top with the Prosecco and garnish with the orange wheel.

10-DAY LIMONCELLO

SWEET ALMOND MILK

MEDITERRANEAN MELODY

57

TZATZIKI

SPICY SMOKED AUBERGINE

makes 3 cups

makes 2 to 3 cups

1 tablespoon za’atar

2 English cucumbers, grated

2 tablespoons finely chopped mint

½ cup full-fat Greek yogurt

1 teaspoon cayenne pepper

1 tablespoon minced garlic

2 cups strained Greek yogurt

½ cup chopped toasted walnuts

½ teaspoon toasted cumin

1 tablespoon red wine vinegar

¼ cup fresh lemon juice

Extra virgin olive oil, for finishing

2 tablespoons finely chopped dill

Kosher salt and freshly ground white pepper

4 eggplants

½ cup chopped parsley 12 mint leaves, chiffonade 4 to 6 cloves roasted garlic 2 tablespoons tahini paste

Toasted walnut halves, for finishing

Line a fine mesh strainer with a generously sized piece of cheesecloth

Maldon salt, for finishing

and place over a large bowl. Place the cucumber in the strainer and press down to release moisture. Cover and drain overnight. The next day, gently wring out the cucumber in the cheesecloth so the cucumber

On an outdoor or indoor grill over high heat, grill the eggplants until

is as dry as possible.

well charred and very soft. Transfer to a bowl, cover and let rest for

In a large bowl, combine the garlic, vinegar, dill and mint. Add the

30 minutes.

cucumber and yogurt and mix well. Season to taste with salt and pepper.

Scoop the eggplant flesh into a large bowl and mash with a fork. Stir in the yogurt, chopped walnuts, lemon juice, parsley, mint, garlic, tahini paste, za’atar, cayenne and cumin, adjusting the garlic and cayenne to taste. Use a 6-inch round cutter to mold the eggplant into a circle.

Drizzle with oil. Sprinkle with walnuts and salt.

TZATZIKI

58

SOCCA RUCOLA INSALATA

BOURRIDE PROVENÇALE WITH AIOLI

serves 4

serves 2

SOCCA

¼ cup butter

AIOLI

4 saffron threads, crushed

¾ cup chickpea flour

1 cup chopped sweet onion

2 teaspoons minced garlic

½ cup dry white wine

1 cup water

1 tablespoon fruit vinegar

2 teaspoons fresh lemon juice

1 tablespoon extra virgin olive oil

2 tablespoons extra virgin olive oil

2 egg yolks

12 whole canned tomatoes, drained and chopped

2 cups baby arugula

1 cup extra virgin olive oil

¼ cup lobster stock

Pinch each of cayenne pepper and toasted cumin

Maldon salt and freshly ground black pepper

Maldon salt

1 tablespoon herbes de Provence

2 ounces goat cheese, crumbled

BOURRIDE

6 large shrimp, shelled and deveined, room temperature

Zest of 1 lemon

2 tablespoons olive oil

INSALATA 2 cups cherry tomatoes, halved 2 tablespoons olive oil

1 shallot, minced Pinch each of crushed fennel seeds and red pepper flakes

MAKE THE SOCCA In a blender, combine the flour, water and oil and

1 bay leaf

blend to the consistency of light cream, adding more water if needed.

2 teaspoons minced garlic

4 large diver scallops, room temperature 4 (3-ounce) skinless branzino fillets, room temperature 1 thyme sprig 1 marjoram sprig

Let rest for 1 hour at room temperature. Add the spices and blend until smooth.

Preheat the oven to 450°F/232°C. Generously grease a cast iron pan with oil and preheat the pan in the oven. When the pan is hot, pour a very thin layer of batter into the pan and bake until the edges start to crisp and the socca is cooked but still soft. Invert the socca onto a plate and reserve warm. Repeat with the remaining batter.

PREPARE THE INSALATA Decrease the oven temperature to 200°F/93°C. In a medium bowl, combine the tomatoes and oil and toss gently. Transfer to a sheet pan and roast slowly until tender, about 30 to 45 minutes. Meanwhile, in a large sauté pan over medium heat, cook the onion in the butter until very soft, about 30 minutes.

Pour the vinegar into a large bowl and whisk vigorously while slowly adding the olive oil in a thin, steady stream to form an emulsion. Add the arugula and toss.

TO SERVE Place each socca on a plate and top with the onions, tomatoes and arugula. Season to taste with salt and pepper. Garnish with the goat cheese and lemon zest.

MAKE THE AIOLI Using a mortar and pestle, mash together the garlic and lemon juice. Transfer to a small bowl and whisk in the egg yolk until creamy. Continue whisking vigorously while slowly adding the olive oil in a thin, steady stream to form an emulsion. Season to taste with Maldon salt.

PREPARE THE BOURRIDE In a medium sauté pan over medium heat, sweat the shallot in the oil with the fennel seeds, pepper flakes and bay leaf until the shallot softens and the spices bloom, about 2 to 3 minutes.

Add the garlic and sauté until its aroma is released. Increase the heat to medium-high, add the saffron and wine and boil gently until the alcohol reduces to a syrupy consistency.

Decrease the heat to medium-low and add the tomatoes, stock and herbes de Provence. Simmer gently, adjusting the heat as necessary to prevent boiling, until the sauce thickens, about 3 to 4 minutes.

Nestle the shrimp, scallops and branzino on top of the tomato mixture.

Add the thyme and marjoram. Cover with a cartouche and simmer gently for 2 to 3 minutes. Turn over the seafood and cook until the shrimp are pink and opaque, about 2 to 3 more minutes. Remove the bay leaf, thyme and marjoram.

TO SERVE Spoon tomato sauce onto plates and arrange the seafood on top. Finish with dollops of aioli.

MEDITERRANEAN MELODY

59

TUSCAN POLLO PORCHETTA

CREAMY ALMOND PESTO PASTA

½ cup grated celeriac

2 teaspoons minced garlic

4 cups packed basil leaves

½ to 1 cup extra virgin olive oil

½ cup grated parsnip

1 teaspoon truffle oil 4 boneless, skinless chicken breasts

1 cup artichoke hearts or bottoms

1 pound dried rigatoni

¼ cup chopped toasted walnuts

serves 4

2 tablespoons dried cranberries, softened in hot water 1 tablespoon finely chopped sage

serves 4

Flesh of 1 avocado

1 cup freshly grated Parmigiano Reggiano

8 slices prosciutto

½ cup almond meal

1 cup cherry tomatoes, halved

3 tablespoons butter

½ cup pine nuts

Pepperoncini flakes, for finishing

8 sage leaves

1 tablespoon finely chopped rosemary In a food processor, pulse the basil, artichokes, avocado, almond meal and pine nuts. Gradually add the oil and blend, using only enough oil In a medium bowl, combine the celeriac, parsnip, walnuts, cranberries,

to create a thick, smooth pesto. Transfer half of the pesto to a large

chopped sage, rosemary, garlic and truffle oil and mix well.

serving bowl and reserve the remainder.

Preheat the oven to 350°F/177°C. Place each chicken breast, one at a

Bring a large pot of generously salted water to a vigorous boil. Add

time, in a large zip-lock bag and gently pound to a thickness of ½ inch.

the pasta and cook until al dente. Using tongs, transfer the pasta to

On a work surface lined with parchment paper, lay out the prosciutto

the serving bowl with the pesto and toss. Taste and add more pesto if

in 4 stacks of 2 pieces each. Place a chicken breast on top of each

needed. Add pasta water if needed to smooth out the sauce. Add the

prosciutto stack, making sure the ends of the breasts are within the ends

cheese and toss gently. Finish with the tomatoes and pepperoncini.

of the prosciutto. Place one-fourth of the stuffing on each breast. Roll the chicken and prosciutto tightly around the stuffing. Place the rolled chicken, seam side down, in a baking pan. Bake until the chicken reaches an internal temperature of 162°F/72°C. Remove from the oven and reserve warm.

In a small sauté pan over medium heat, melt the butter. Add the sage leaves and infuse the butter for about 5 minutes. Drizzle the butter and sage over the chicken.

60

CHEF TIP

ALMOND MEAL When making the almond pesto, you can use the almond meal that remains after straining Sweet Almond Milk (see recipe, page 57).

TUSCAN POLLO PORCHETTA

61

NORTHERN LIGHTS

62

COPENHAGEN-STYLE CRISPY PORK WITH CREAMY PARSLEY SAUCE

serves 4

4 (5- to 6-ounce) boneless pork chops Zest and juice of 2 lemons

1 cup rice flour 2 eggs, beaten 2 cups panko bread crumbs

SWEET AND SOUR CUCUMBER SALAD

makes 2 cups

1 English cucumber, ends trimmed

½ cup full-fat sour cream

1 tablespoon white wine vinegar

2 tablespoons capers

1 tablespoon honey

Kosher salt and freshly ground white pepper

1 teaspoon kosher salt

3 tablespoons minced dill

¼ cup extra virgin olive oil

2 tablespoons clarified butter

¼ cup dry white wine

2 tablespoons minced shallot

2 cloves garlic, halved

½ cup heavy cream

Pinch of freshly ground white pepper

Using a mandoline, slice the cucumber into very thin rounds. In a

¼ cup minced parsley

medium bowl, whisk the vinegar, honey and salt until the salt dissolves.

Add the sour cream, dill and capers and then fold in the cucumber. Let rest for 1 hour. Season to taste with salt and pepper.

Slice the pork chops in half so they are half their original thickness.

Place each piece of pork, one at a time, in a large zip-lock bag and gently pound to a thickness of ¼ inch.

SAFFRON EGG SALAD TARTINE

serves 4

In a medium glass bowl, combine the lemon zest, lemon juice, oil, wine, garlic and pepper. Place all of the pork pieces in a large zip-lock bag and

8 hard-boiled eggs

add the marinade. Marinate at room temperature for 1 hour.

¼ cup Aioli (see recipe, page 85)

Pinch of toasted, crushed saffron

Prepare a sheet pan with an elevated wire rack. Set up a breading

2 tablespoons minced shallot

2 tablespoons minced chives

station with 3 shallow bowls — one each for the flour, egg and bread

Kosher salt and freshly ground black pepper

1 cup very thinly sliced radish

crumbs. Using tongs, remove each piece of pork from the marinade and dip in flour, then egg and then bread crumbs, fully coating the pork.

Place the breaded pork on the prepared pan and let rest for 15 minutes.

Reserve the marinade.

In a 10-inch sauté pan over high heat, warm the clarified butter until

In a medium bowl, crumble the eggs. Fold in the aioli and shallot and season to taste with salt, pepper and saffron. Stir in the chives. Serve on a bed of the radish.

searing hot. Working in batches, add the pork and sear, turning once, until both sides are golden brown, about 5 minutes per side. Transfer the pork to a plate and reserve warm.

Decrease the heat to medium-high. Remove the garlic from the

CHEF TIP

reserved marinade. Add the marinade and shallot to the sauté pan, stir

SAFFRON

to deglaze the pan, and simmer until reduced to a syrupy consistency, about 2 minutes. Stir in the cream and parsley and warm through. Plate

Saffron is the dried stigma of the purple crocus. Each flower

the pork with the sauce on the side.

provides only a few stigmas, which must be carefully harvested by hand, explaining why it is the most expensive spice in the world. When purchasing saffron, always buy whole threads rather than ground powder and store in an airtight container.

Crush the threads with the back of a spoon just before using and release the aroma of the saffron in warm water or oil. For toasted saffron, place the threads in foil and bake at medium heat for 5 minutes before crushing.

NORTHERN LIGHTS

63

AQUAVIT-CURED GRAVLAX

CREAMY BAKED MUSHROOM AND CAULIFLOWER RICE

makes 1 (1-pound) gravlax

serves 4

½ cup kosher salt

4 allspice berries, lightly crushed

½ cup maple sugar

1 bunch dill, finely chopped

3 cups veal stock

1 tablespoon minced garlic

1 tablespoon pink peppercorns, lightly crushed

3 tablespoons aquavit

1 cup brown rice

¼ cup sherry

1 (1-pound) boneless, skinless salmon fillet

3 tablespoons butter

3 cups diced mixed mushrooms

1 cup finely diced onion

1 cup riced cauliflower

2 thyme sprigs

1 cup crème fraîche

In a small bowl, combine the salt and sugar and mix well. On a large

2 bay leaves

½ cup cream

work surface, roll out a piece of plastic wrap about 3 times the size

Pinch of red pepper flakes

Kosher salt

4 juniper berries, lightly crushed

of the salmon fillet. Sprinkle half of the salt and sugar mixture in the middle of the plastic over a space about the size of the salmon fillet.

Top the salt mixture with half of the peppercorns, juniper berries, allspice berries, dill and aquavit. Place the salmon on the curing mixture and cover the top of the salmon with the remaining curing mixture.

In a large saucepan over high heat, bring the veal stock to a boil and add the brown rice. Return to a boil and then decrease the heat to a simmer. Cover and cook until al dente. Reserve.

Wrap the salmon loosely in the plastic and then double wrap in another

Preheat the oven to 325°F/163°C. Grease a 9-by-13-inch baking pan

piece of plastic.

with butter. In a large sauté pan over medium heat, melt the butter and

Place the wrapped salmon on a sheet pan and refrigerate. Turn the salmon every 12 hours. Depending on the thickness of the fillet, it will be cured in 24 to 36 hours. When the salmon is cured, unwrap it and gently rinse off the curing mixture. Thinly slice before serving.

sweat the onion with the thyme, bay leaves and pepper flakes until the onion softens. Add the garlic and sherry and stir to deglaze the pan.

Add the mushrooms and cook, stirring frequently, until the mushrooms soften and reduce by half. Remove the thyme and bay leaves.

Add the cauliflower, crème fraîche, cream and reserved rice and mix well. Season to taste with salt. Transfer the mixture to the prepared pan and bake until the cauliflower softens, about 30 to 45 minutes.

CHEF TIP

RICED CAULIFLOWER To rice cauliflower, coarsely chop the cauliflower, place it in a food processor and pulse into rice-sized pieces.

64

AQUAVIT-CURED GRAVLAX

65

LATVIAN MEATBALLS WITH MUSHROOM CREAM SAUCE AND QUICK PICKLED ONION

Stir in the remaining 2 tablespoons of butter, the cream and demi-glace.

PICKLED ONION

¼ cup minced cornichons

of sauce with a meatball. Remove the onion from the pickling liquid and

¾ cup water

2 tablespoons minced capers

garnish the meatballs with the onion.

½ cup sugar

4 teaspoons minced garlic

1¼ cups red wine vinegar 6 black peppercorns

2 teaspoons Chinese 5-spice powder

4 white peppercorns

1 teaspoon kosher salt

4 allspice berries

½ teaspoon cloves

1 bay leaf

SAUCE

serves 4

Season to taste with salt and pepper and continue cooking until the sauce thickens slightly. Remove from the heat and stir in the dill.

TO SERVE Spoon the sauce onto each of 4 plates and top each plate

1 red onion, thinly sliced crosswise

MEATBALLS ½ pound each ground beef, lamb and pork

4 tablespoons butter 2 cups wild mushrooms, quartered 1 tablespoon minced shallot

BALTIC TART WITH CARAMELIZED ONIONS AND CAVIAR

makes 1 (8-inch) tart ¼ cup butter

1 sheet puff pastry, thawed

1 pound onions, thinly sliced

½ cup crème fraîche

2 thyme sprigs

¼ cup caviar

1 tablespoon sherry wine vinegar

2 tablespoons finely chopped chives

1 cup finely chopped onion

Kosher salt and freshly ground white pepper

1 cup fresh bread crumbs

1 cup heavy cream

2 eggs, beaten

1 tablespoon veal demi-glace

In a large sauté pan over medium-low heat, melt the butter. Add the

1 tablespoon chopped dill

onions and thyme and cook until the onions are very soft, about 30 to

1 teaspoon honey

45 minutes. Remove the thyme. Stir in the vinegar and honey. Reserve.

PICKLE THE ONION In a medium saucepan over high heat, combine the water and sugar and heat, stirring, until the sugar dissolves. Add the vinegar, peppercorns, allspice and bay leaf and bring to a boil. Place the onion in a medium bowl and pour the pickling mixture over the onion.

Preheat the oven to 450°F/232°C. Cut the puff pastry into a 9-inch circle.

Place the onion mixture in an 8-inch tart pan and cover with the pastry, tucking it into the sides of the pan. Poke once with a fork. Bake until the pastry puffs and turns golden brown and crispy, about 8 to 10 minutes.

Let cool to room temperature and then cover with plastic wrap and

Remove from the oven, let cool slightly and invert onto a plate. Top with

refrigerate for at least 1 hour.

the crème fraîche, caviar and chives.

PREPARE THE MEATBALLS Preheat the oven to 375°F/191°C. Line a sheet pan with aluminum foil and top with an elevated wire rack. In a large bowl, combine all ingredients and mix well. Form into 4 large meatballs. Place the meatballs on the prepared pan and let rest until set and room temperature, about 1 hour. Bake until the meatballs reach an

CHAMPAGNE AND ELDERFLOWER COCKTAILS

serves 4

internal temperature of 155°F/68°C, about 30 minutes. Remove from the

4 ounces St-Germain elderflower liqueur, chilled

oven and let rest.

1 bottle champagne, chilled

4 raspberries 4 lemon twists

MAKE THE SAUCE In a large sauté pan over medium-high heat, melt 2 tablespoons of the butter. Add the mushrooms and cook, without stirring, for 3 minutes. Add the shallot and a pinch of salt and continue cooking, stirring occasionally, until the mushrooms lightly brown and their liquid evaporates, about 3 more minutes.

66

Pour 1 ounce of St-Germain into each of 4 champagne flutes. Fill each flute three-fourths full with champagne. Drop 1 raspberry and 1 lemon twist into each drink.

CHAMPAGNE AND ELDERFLOWER COCKTAILS

XXXXXXXXXXXXXXX

67

PASTA, PASTA, PASTA!

68

FRESH EGG PASTA

BUCATINI ALL’AMATRICIANA

serves 2

250 grams (about 1¾ cups) “00” flour

serves 4 1 teaspoon extra virgin olive oil

1 pound dried bucatini

Semolina flour, for dusting

10 ounces guanciale lardons

2 cups crushed tomatoes, preferably San Marzano

1 cup grated carrot

1 cup freshly grated pecorino

1 cup grated onion

Extra virgin olive oil, for finishing

1 teaspoon pepperoncini flakes

Freshly ground black pepper

150 grams (3 large) eggs, room temperature

MAKE THE DOUGH Place the “00” flour in a medium bowl and make a

3 tablespoons minced garlic

well in the center. Place the eggs and oil in the well. Using a fork, break the egg yolks and mix with the oil. Stir to incorporate the flour into the eggs and oil. Mix just until the dough becomes sticky.

Bring a large pot of generously salted water to a vigorous boil. Add the

Transfer the dough onto a floured work surface. Dust your hands with

bucatini and cook until al dente, about 10 to 12 minutes. Drain the pasta,

semolina flour as needed to prevent the dough from sticking to them.

reserving ½ cup of the pasta water.

Knead the dough until it becomes smooth and pliable, about 5 minutes.

In a large sauté pan over medium-high heat, sear the guanciale, stirring

The dough should feel tight and strong but still soft. Wrap the dough in plastic and let rest at room temperature for 2 hours. The dough can also be refrigerated for up to 2 days and then brought to room temperature before working with it further.

ROLL AND CUT THE DOUGH Cut the dough into 4 pieces, roll each piece into a ball, and run each piece through a pasta machine several times, beginning with the widest setting on the machine and working toward the narrowest. Dust the pasta with semolina flour between settings, using only as much as needed to keep the pasta from sticking to the machine.

When the pasta sheet is thin enough that you can see your hands through it, cut it into flat ribbons, such as fettuccine, or make ravioli, lasagna, tortellini or any other shape desired.

occasionally, until the fat is rendered and the pork is toasty brown, about 6 minutes. Using a slotted spoon, transfer half of the pork onto paper towels to drain and reserve.

Add the carrot to the sauté pan and sear, stirring occasionally, until caramelized, about 3 minutes. Decrease the heat to medium and add the onion and pepperoncini. Sauté, stirring occasionally, until the onion softens, about 10 minutes. Add the garlic and sauté until its aroma is released, about 30 seconds. Add the tomatoes and simmer, stirring occasionally, until the sauce thickens, about 15 to 20 minutes.

Add the pasta to the sauce and warm through. Add ½ cup of the cheese.

Add reserved pasta water if needed to smooth out the sauce. Transfer to a platter or individual bowls and top with the remaining ½ cup of cheese, reserved guanciale, a drizzle of extra virgin olive oil and pepper to taste.

COOK THE PASTA Bring a large pot of generously salted water to a vigorous boil. Add the pasta and cook, stirring as needed to ensure it does not stick, until the pasta floats, about 1 minute. Using tongs, transfer the pasta to your chosen sauce and toss to coat. Add pasta

CHEF TIP

water if needed to help coat the pasta and enrich the sauce.

WEIGHT VS. VOLUME For precision, we often measure ingredients by weight rather than volume. For example, a cup of flour typically weighs 125 grams but may vary between 120 and 150 grams, depending on the brand and density of the flour and how tightly it is packed.

This can impact the end result of recipes, especially when making fresh pasta or baking, so we recommend using a digital scale for precise measurements.

PASTA, PASTA, PASTA!

69

SICILIAN PISTACHIO PESTO PASTA

serves 4

In a large sauté pan over medium heat, sweat the shallot in the olive oil until soft. Add the pepperoncini and sauté until the aromas are released.

Increase the heat to medium-high, add the wine and simmer until the

SHRIMP

PASTA

alcohol evaporates, about 2 to 3 minutes. Add ¼ cup of the reserved

1 pound large shrimp, shelled and deveined

1 pound dried spaghetti or fettuccine

pasta water and the tomatoes and heat to just below a boil.

3 tablespoons olive oil

2 tablespoons olive oil

and half of the pesto and toss gently. Taste and add more pesto if

1 tablespoon minced garlic

1 shallot, minced

needed. Add more pasta water if needed to smooth out the sauce.

Pinch of pepperoncini flakes

Pinch of pepperoncini flakes

Garnish with the reserved basil leaves.

8 lemon half wheels

½ cup white wine, preferably Sicilian

PESTO 2 cups packed basil leaves

1 cup cherry tomatoes, halved

Remove from the heat, add the pasta and toss to coat. Add the shrimp

SPAGHETTI AGLIO E OLIO

serves 4

¼ cup shelled pistachios ¼ cup pine nuts

½ cup extra virgin olive oil

2 cloves garlic

6 cloves garlic, thinly sliced

1 tablespoon pepperoncini flakes 1 pound dried spaghetti

½ to 1 cup extra virgin olive oil, preferably Sicilian

In a large sauté pan over low heat, warm the oil. Add the garlic and

BAKE THE SHRIMP Preheat the oven to 375°F/191°C. In a medium bowl, combine the shrimp with the olive oil, garlic and pepperoncini

temperature go above 90°F/32°C.

and toss to coat. Place in a single layer in a baking dish and intersperse

Bring a large pot of generously salted water to a vigorous boil. Add the

the lemon alongside — not on top of — the shrimp. Bake until the

spaghetti and cook until al dente. Using tongs, transfer the pasta to the

shrimp are pink and opaque, about 5 to 8 minutes. Remove from the

pan with the infused oil and toss to coat. Add up to 2 tablespoons of

oven and reserve.

the pasta water if needed to smooth out the sauce. Serve immediately.

MAKE THE PESTO Reserve 4 basil leaves for garnish. In a food processor, pulse the remaining basil, the pistachios, pine nuts and garlic. Gradually add the oil and blend, using only enough oil to create a thick paste. Transfer the pesto to a small bowl and cover with plastic wrap, pressing the plastic onto the surface of the pesto to prevent browning. Reserve.

COOK THE PASTA Bring a large pot of generously salted water to a vigorous boil. Add the pasta and cook until al dente. Using tongs, transfer the pasta to a medium bowl. Do not rinse or add oil. Reserve the pasta water.

70

pepperoncini and infuse the oil for 30 minutes. Do not let the oil

PASTA CON SALSA DI NOCI

PESTO ALLA GENOVESE

serves 4

1 cup lightly toasted walnuts

makes 1 cup

½ cup lightly toasted pine nuts

Freshly ground white pepper

1 clove garlic

Freshly grated nutmeg

1 small bunch parsley, stemmed

1 pound fresh pasta

½ to 1 cup heavy cream

¼ cup freshly grated Parmigiano-Reggiano

In a food processor, pulse the basil until coarsely chopped. Add the

1 tablespoon butter

cheese, pine nuts, garlic and olive oil and process until smooth. If

4 cups packed basil leaves

1½ tablespoons toasted pine nuts

½ cup freshly grated Parmigiano-Reggiano

4 cloves garlic 3 tablespoons extra virgin olive oil

making ahead of time, transfer to a small storage container and cover In a food processor, pulse the nuts, garlic and parsley for 30 seconds.

Add ½ cup of the cream and pulse to an oatmeal-like paste, adding more cream if needed. Season to taste with pepper and nutmeg.

Bring a large pot of generously salted water to a vigorous boil. Add the pasta and cook until al dente, about 1 minute. Meanwhile, place the cheese and butter in a large bowl. Using tongs, transfer the pasta to the bowl and toss gently until the butter and cheese melt. Add the walnut sauce and toss gently to coat. Add pasta water if needed to smooth out the sauce.

with plastic wrap, pressing the plastic onto the surface of the pesto to prevent browning.

PASTA WITH TUSCAN WALNUT SAGE BUTTER

serves 2

½ cup butter

½ pound fresh pasta

10 sage leaves, chiffonade

Freshly grated Parmigiano-Reggiano

¼ cup walnut pieces

In a large saucepan over medium-high heat, melt the butter and toast until light brown. Add the sage and walnuts, decrease the heat to low and infuse the butter for 10 minutes.

Bring a large pot of generously salted water to a vigorous boil. Add the pasta and cook until al dente, about 1 minute. Using tongs, transfer the pasta to the saucepan and toss gently to coat. Add pasta water if needed to smooth out the sauce. Top with Parmigiano-Reggiano to taste.

PESTO ALLA GENOVESE

PASTA, PASTA, PASTA!

71

FETTUCCINE ALFREDO

RIGATONI ALLA PORCINI E SALSICCIA

serves 4

½ cup (8 tablespoons) butter, cubed

serves 4 to 6 Freshly ground black pepper

2 ounces dried porcini pieces

1 teaspoon minced garlic

2 tablespoons chopped parsley

1 pound dried rigatoni

¼ cup red wine, preferably Italian

1 pound fresh fettuccine

2 tablespoons butter

2 cups freshly grated Parmigiano-Reggiano

1 tablespoon olive oil ¼ cup minced shallots

1 pound ground spicy Italian sausage

1 rosemary sprig

¼ cup heavy cream, room temperature

Place a large pot of generously salted water over high heat, to bring to

1 bay leaf

a boil. Place a large heatproof serving bowl on top of the pot and add

2 tablespoons veal demi-glace

½ teaspoon allspice

the butter to the bowl. When the bowl is warm and the butter begins to

¼ teaspoon pepperoncini flakes

½ cup freshly grated Parmigiano-Reggiano

melt, remove the bowl from the pot and reserve warm.

When the water is boiling vigorously, add the fettuccine and cook until al dente, about 1 minute. Using tongs, transfer the pasta to the serving bowl with the butter. Working quickly, add about ¼ cup of the pasta

In a medium bowl, pour about ½ cup of hot water over the dried porcini and allow them to steep and reconstitute for 30 minutes.

water and add the cheese. Gently fold all together. Season to taste with

Bring a large pot of generously salted water to a vigorous boil. Add the

pepper and garnish with the parsley. Serve immediately.

rigatoni and cook until al dente. Drain the pasta, reserving ½ cup of the

Note: If making a larger batch, whisk together the pasta water and warmed butter in the serving bowl and then add the pasta and cheese, so as to avoid breaking the delicate pasta.

pasta water.

In a large sauté pan over medium-high heat, warm the butter and oil and sweat the shallots with the rosemary, bay leaf, allspice and pepperoncini until the shallots soften and the aromatics bloom, about 7 minutes. Add the garlic and sauté until its aroma is released.

CHEF TIP

DRIED VS. FRESH PASTA Dried pasta is chosen with a sauce in mind, as the primary goal of dried pasta is to get the sauce into your mouth. By contrast, fresh pasta is typically served with a very light sauce so that the pasta itself and the skill of the pasta chef are on full display.

Add the wine and simmer until the alcohol evaporates, about 2 minutes.

Transfer the seasoned shallots to a small bowl and remove the bay leaf and rosemary.

In the same pan over medium-high heat, sauté the sausage until browned. Add the mushrooms and their juices and simmer until the sauce is a syrupy consistency, about 3 minutes. Return the shallots to the pan and decrease the heat to medium. Stir in the cream and demiglace and heat until warmed through. Add the pasta, stirring gently until warmed. Add reserved pasta water if needed to smooth out the sauce. Finish the sauce with the cheese. Serve immediately.

72

FETTUCCINE ALFREDO

XXXXXXXXXXXXXXX

73

PERFECTLY SAUCED & TOSSED

74

SALAD OF MUSHROOMS, BEETS AND GOAT CHEESE WITH TRUFFLE VINAIGRETTE

serves 4

VINAIGRETTE

SALAD

1 tablespoon champagne vinegar

2 red beets

1 tablespoon fresh lemon juice Pinch of kosher salt

2 tablespoons extra virgin olive oil

¼ cup extra virgin olive oil

Kosher salt and freshly ground black pepper

Dash of truffle-infused oil

2 tablespoons butter

1 tablespoon minced shallot

1 pound mixed wild and white mushrooms, sliced

1 teaspoon minced tarragon 2 mint leaves, chiffonade

COLORS OF IRELAND CELEBRATION SALAD

serves 4 to 6

1 butternut squash

3 cups water

1 pound Brussels sprouts, halved

1 cup wheat berries

¼ cup olive oil

¼ cup extra virgin olive oil

½ teaspoon freshly ground black pepper

1 cup toasted walnuts, crumbled

2 teaspoons kosher salt, plus more as needed

3 tablespoons minced shallot

2 tablespoons red wine vinegar

½ cup cranberries 12 mint leaves, chiffonade

8 cups mixed baby greens and arugula

Preheat the oven to 375°F/191°C. Skin and seed the squash and cut into

½ cup goat cheese, crumbled

with half of the olive oil and pepper and ½ teaspoon of the salt. Spread

¼ cup toasted walnuts, crumbled

cubes the size of the sprouts. In a large zip-lock bag, toss the sprouts in a single layer on a sheet pan. In the same bag, toss the squash with the remaining olive oil and pepper and ½ teaspoon of the salt. Spread in a single layer on another sheet pan. Roast the vegetables until

MAKE THE VINAIGRETTE In a medium bowl, combine the vinegar, lemon

caramelized and tender, about 20 to 40 minutes, noting that the squash

juice and salt. While whisking vigorously, slowly add the olive oil in a thin,

may require more time than the sprouts.

steady stream to form an emulsion. Continue whisking while adding the

In a large saucepan over high heat, combine the water, wheat berries

truffle-infused oil. Add the shallot, tarragon and mint and gently whisk to

and remaining teaspoon of salt and bring to a boil. Cover, decrease the

combine. Taste and adjust the seasonings as needed.

heat to a simmer and cook according to the package instructions, until

PREPARE THE SALAD Preheat the oven to 375°F/191°C. Place the beets on

soft and chewy.

a sheet of aluminum foil, sprinkle with the olive oil and season with salt and

Pour the vinegar into a large bowl and whisk vigorously while slowly

pepper. Seal the foil tightly around the beets, place on a sheet pan and roast

adding the extra virgin olive oil in a thin, steady stream to form an

until fork tender, about 1 hour and 45 minutes. Let cool and then remove the

emulsion. Fold in the roasted vegetables, wheat berries, walnuts,

beet skins with a paper towel. Using a mandoline, slice the beets into 20 thin

cranberries, shallot and mint and toss to coat. Season to taste with salt

slices. Reserve.

if needed.

In a large saucepan over medium-high heat, melt the butter. Add the mushrooms and sauté until lightly browned, about 8 to 10 minutes. Let cool and then dice. In a large bowl, toss the greens with the vinaigrette.

TO SERVE Layer 5 beet slices in a circular pattern on a plate and place a ring mold on top. Spoon one-fourth of the mushrooms into the mold, pressing gently. Top the mushrooms with one-fourth of the dressed greens.

Remove the mold and sprinkle the salad with one-fourth of the goat cheese and walnuts. Repeat the process to make 3 more plates.

PERFECTLY SAUCED & TOSSED

75

CHICKEN AND NOODLES IN ASIAN PEANUT SAUCE

JAMES BEARD–INSPIRED MUSTARD CHICKEN

1 cup peanut butter

2 tablespoons toasted sesame oil

4 chicken breasts, bone in, skin on

1½ cups heavy cream

4 boneless, skinless chicken breasts, poached, shredded and chilled

¼ cup Wondra flour

¼ cup fresh lemon juice

8 tablespoons clarified butter

Kosher salt

½ cup finely minced shallots

1 tablespoon parsley leaves

serves 4

2 tablespoons soy sauce 1 tablespoon black bean paste 1 tablespoon chili garlic paste 1 tablespoon ginger juice

½ cup salted roasted peanuts

1 teaspoon rice wine vinegar

¼ cup thinly sliced scallions

1 teaspoon chili oil

¼ cup cilantro leaves

½ teaspoon fish sauce 1 pound spinach or egg fettuccine

serves 4

1 tablespoon Dijon mustard

¼ cup dry white wine 2 cups quartered white mushrooms

Preheat the oven to 350°F/177°C. Prepare a sheet pan with an elevated wire rack. Dust the chicken with the flour.

In a blender, combine the peanut butter, soy sauce, black bean paste,

In a medium sauté pan over high heat, warm 2 tablespoons of the

chili garlic paste, ginger juice, vinegar, chili oil and fish sauce. Blend into

butter until searing hot. Add the chicken and sear, turning once, until

a sauce, adding warm water as needed to achieve the consistency of

both sides are golden brown. Transfer to the prepared pan and cook in

heavy cream.

the oven to an internal temperature of 162°F/72°C. Remove from the

Bring a large pot of generously salted water to a vigorous boil. Add the

oven and reserve warm.

fettuccine and cook until al dente. Drain the noodles and toss in the

In the same sauté pan over medium heat, melt 2 more tablespoons of

sesame oil. Transfer to a sheet pan and refrigerate until chilled.

the butter and sweat the shallots until soft, about 3 minutes. Add the

In a large bowl, toss the chilled noodles with half of the sauce and transfer to a serving dish. In the same bowl, toss the chicken with the

wine and stir to deglaze the pan, allowing the liquid to evaporate until the pan is nearly dry. Transfer the shallots to a small bowl and reserve.

remaining sauce and place on top of the noodles. Sprinkle with the

In the same sauté pan over medium-high heat, melt the remaining

peanuts, scallions and cilantro. Serve slightly chilled or room temperature.

4 tablespoons of butter and sauté the mushrooms until golden brown.

Decrease the heat to low and return the shallots to the pan. Stir in the cream and warm through. Stir in the mustard and lemon juice, adjusting amounts to taste. Season to taste with salt.

Remove the skin and bones from the chicken breasts and slice on the diagonal. Pour the sauce over the chicken and garnish with the parsley.

MOROCCAN CHICKEN B’STILLA

76

MOROCCAN CHICKEN B’STILLA

SULTANA SAUCE

1 roasted chicken

¼ cup minced parsley

1 cup golden raisins

2 tablespoons fresh lime juice

3 tablespoons butter

¼ cup minced cilantro

3 tablespoons butter

¼ teaspoon lime zest

1½ cups grated onions

2 tablespoons minced mint

1 tablespoon chopped garlic

Kosher salt and freshly ground white pepper

In a small bowl, cover the raisins with boiling water. Let rest for

3 tablespoons clarified butter, melted

processor and pulse to puree.

serves 8

2 bay leaves 1 teaspoon each ground ginger, ras el hanout, cinnamon, cumin and allspice ½ cup golden raisins

2 packages phyllo or borek dough, thawed

½ cup almond flour

2 tablespoons powdered sugar

¼ cup toasted pine nuts

2 tablespoons cinnamon

3 hard-boiled eggs, minced

Pull the meat off the roasted chicken and shred into a large bowl. In a large sauté pan over medium heat, melt the butter and sweat the onions with the garlic, bay leaves and spices until the onions soften and the aromatics bloom, about 10 minutes. Remove the bay leaves and transfer

makes 1 cup

5 minutes to rehydrate the raisins. Drain the raisins, transfer to a food In a small saucepan over medium heat, melt the butter and stir in the raisin puree. Add the lime juice and zest and mix well.

GREEN SAUCE

makes 1 cup

¼ cup cilantro leaves

1 serrano pepper, stemmed and seeded

¼ cup mint leaves

¼ cup grapeseed oil

2 cloves garlic

Kosher salt

1 cup parsley leaves

the seasoned onions to the bowl with the shredded chicken. Add the raisins, flour, pine nuts, eggs, parsley, cilantro and mint and mix well.

Season to taste with salt and pepper.

In a food processor, pulse the parsley, cilantro, mint, garlic and serrano to a coarse paste. With the processor running, slowly add the oil,

Preheat the oven to 400°F/204°C. Brush the bottom of a springform

adding only as much as needed to create a thick sauce. Season to taste

pan with some of the clarified butter. Add several sheets of dough —

with salt.

enough to cover the bottom of the pan and hang well over the sides — and brush with butter. Repeat with 2 more layers of dough. Fill the pan with the chicken mixture and then top with 3 more layers of buttered dough. Fold over the edges of the dough to envelop the filling and brush with butter to seal.

Invert the b’stilla onto a sheet pan and unmold. Brush with butter and bake until the filling is warmed through and the pastry is light brown and crispy, about 10 to 12 minutes. Sprinkle with the sugar and

MAMA PÉPIN’S CREAMY VINAIGRETTE

serves 2

1 tablespoon red wine vinegar

1 teaspoon heavy cream

1 teaspoon Dijon mustard

1 tablespoon minced shallot

2 tablespoons extra virgin olive oil

1 teaspoon tarragon

cinnamon. Serve warm with Sultana Sauce and Green Sauce (see recipes, right).

In a small bowl, whisk together the vinegar and mustard. While whisking vigorously, slowly add the olive oil in a thin, steady stream to form an emulsion. Whisk in the cream, followed by the shallot and tarragon.

PERFECTLY SAUCED & TOSSED

77

SIMPLE & ELEGANT DINNER PARTY

78

FRENCH ONION SOUP

THYME ROASTED GARLIC

serves 6

serves 6

½ cup butter

4 cups beef stock

6 heads garlic

1 teaspoon kosher salt

12 cups thinly sliced onions

4 cups chicken stock

1 thyme sprig

1 loaf French bread, toasted

3 thyme sprigs

12 (½-inch-thick) slices baguette, toasted

2 tablespoons olive oil

3 bay leaves ¼ cup brandy, preferably French

3 cups shredded Gruyère Preheat the oven to 375°F/191°C. Slice off the tips of the garlic heads, cutting straight across, so the cloves are slightly exposed and the root end remains intact. Place the thyme on a large sheet of aluminum foil and

In a large stockpot over medium heat, melt the butter. Add the onions,

top with the garlic heads, cut sides up. Drizzle the oil and sprinkle the salt

thyme and bay leaves and cook, stirring often, until the onions soften,

over the garlic. Close the foil around the garlic and bake until soft, about

about 15 to 20 minutes. Decrease the heat to low and cook, stirring

1 to 1½ hours. Squeeze the garlic out of the clove pods onto hot slices of

occasionally, until the onions are fully rendered and sweet, about 1 to

crusty bread.

2 hours. Remove the thyme and bay leaves.

Increase the heat to medium-high, add the brandy and simmer until the liquid evaporates and the onions are glazed and golden brown, about 5 minutes. Add the stocks and return to a simmer.

HARICOTS VERTS ALMONDINE

serves 4

Preheat the oven to 450°F/232° or preheat the broiler. Place 6 ovenproof

1 teaspoon kosher salt

¼ cup butter, cubed

soup bowls on a sheet pan. Ladle the soup into the bowls and top with the

1 pound haricots verts, trimmed on 1 end only

¼ cup minced shallots

baguette toasts. Top the toasts with enough cheese to cover completely and extend to the rims of the bowls, about ½ cup for each bowl. Bake or

¼ cup sliced almonds

Maldon salt, for finishing

broil until the cheese is bubbly and toasted.

2 teaspoons fresh lemon juice

In a large bowl, prepare an ice water bath. In a large stockpot, combine

CHEF TIP

WHEN ENTERTAINING This French onion soup can be made a day ahead and refrigerated

the salt with about 3 quarts of water and bring to a boil. Add the beans, return to a boil and cook until the beans turn bright green, about 2 to 4 minutes. Using tongs, transfer the beans to the ice water bath. When the beans have cooled to room temperature, remove from the ice water

overnight. One hour before the dinner party, ladle the soup into bowls

and reserve.

and place in a warm oven. Just before serving, top with the toasts

In a large sauté pan over medium-high heat, toast the almonds, stirring

and cheese and broil or bake.

constantly, until golden. Remove from the pan and reserve. In the same pan, sweat the shallots in the butter until the shallots soften and the butter lightly browns. Add the reserved beans and toss well, adding more butter if needed. When the beans are warm, add the toasted almonds and lemon juice. Finish with Maldon salt.

SIMPLE & ELEGANT DINNER PARTY

79

FRISÉE SALAD WITH BACON AND POACHED EGG ON POLENTA CROUTONS

BABY GREENS AND PINE NUT SALAD WITH TARRAGON VINAIGRETTE

CROUTONS

SALAD

4 cups whole milk

2 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

1 cup polenta

12 slices thick-cut bacon, cut into ¼-inch lardons

1 teaspoon Dijon mustard

2 tablespoons butter, cubed

6 eggs, room temperature

¼ cup extra virgin olive oil

½ cup freshly grated Parmesan cheese

2 tablespoons red wine vinegar

4 teaspoons minced tarragon

6 cups baby greens (such as romaine, arugula, spinach or red leaf)

1 teaspoon Dijon mustard

2 teaspoons minced shallot

Pinch of cayenne pepper

¼ cup extra virgin olive oil

Kosher salt

1 tablespoon minced shallot

Wondra flour, for dusting

8 cups coarsely chopped frisée

Olive oil, for frying

Fleur de sel and freshly ground black pepper

serves 6

MAKE THE CROUTONS In a medium saucepan, bring the milk to a boil.

While whisking vigorously, sprinkle in the polenta and cook according to the package instructions, noting that softer grinds may require more liquid, up to a ratio of 1 to 5. Remove from the heat and stir in the butter, cheese and cayenne. Season to taste with salt and additional cayenne.

Pour the polenta into a greased 9-inch square baking pan. Cover and refrigerate until set, about 3 hours, or overnight. When firm, invert the polenta onto a cutting board and cut into 6 rectangles. Dust the rectangles very lightly with flour.

Preheat the oven to 100°F/38°C. Prepare a sheet pan with an elevated

serves 6

½ cup pine nuts, toasted

In a large bowl, combine the vinegar and mustard and whisk vigorously while slowly adding the olive oil in a thin, steady stream to form an emulsion. Whisk in the tarragon and shallot. Season to taste with salt and pepper. Add the greens and pine nuts and toss to coat.

SHRIMP PROVENÇAL

serves 6

2 tablespoons olive oil

1 tablespoon herbes de Provence

1 cup minced shallots ½ cup dry white wine

18 jumbo shrimp, shelled and deveined

4 teaspoons minced garlic

Zest of 1 lemon

6 cups canned San Marzano tomatoes, undrained and chopped

Extra virgin olive oil, for finishing Fleur de sel, for finishing

wire rack. In a large heavy-bottomed saucepan, pour enough oil to immerse the polenta and heat the oil to 375°F/191°C. Working in batches, carefully add the polenta and fry until brown and crispy. Transfer to the prepared pan and reserve in the warm oven.

PREPARE THE SALAD In a heavy skillet over low heat, cook the bacon, stirring occasionally, until crisp. Transfer onto paper towels to drain and reserve 1 tablespoon of bacon fat from the skillet.

While the bacon is cooking, bring a large saucepan of water to a simmer.

Crack each egg into a ramekin, carefully pour each egg into the water and poach to the desired doneness, about 3 to 5 minutes.

In a large bowl, combine the vinegar and mustard. While whisking vigorously, slowly add the olive oil in a thin, steady stream to form an emulsion. Continue whisking while adding the reserved bacon fat and shallot. Add the greens and toss.

TO SERVE Place a crouton on each of 6 plates and top each with dressed greens and an egg. Sprinkle with the bacon. Serve immediately with fleur de sel and pepper on the side for seasoning to taste.

80

In a large sauté pan over medium-low heat, sweat the shallots in the olive oil until soft, about 15 minutes. Add the wine and allow the liquid to reduce to nearly dry. Add the garlic and sauté until its aroma is released. Stir in the tomatoes and herbes de Provence and simmer gently for 1 minute.

Nestle the shrimp on top of the tomato mixture. Cover with a cartouche and simmer gently for 3 minutes. Flip the shrimp, replace the cartouche and simmer until the shrimp are pink and opaque, about 3 more minutes.

Spoon the sauce into 6 shallow bowls and arrange the shrimp on top.

Sprinkle with lemon zest, drizzle with extra virgin olive oil and serve with fleur de sel on the side for seasoning to taste.

CHICKEN FINES HERBES

POT DE CRÈME

serves 6

serves 6

6 boneless chicken breasts, skin on, room temperature

1 cup heavy cream

3 cups heavy cream

9 egg yolks

½ cup veal demi-glace

6 tablespoons clarified butter

½ cup sugar

¼ cup minced fines herbes (tarragon, chervil, parsley and chives)

6 ounces bittersweet chocolate, finely chopped

¼ cup minced shallots ¼ cup dry white wine, preferably French

Kosher salt and freshly ground black pepper

Preheat the oven to 250°F/121°C. In a medium saucepan, bring the cream to nearly a boil. Remove from the heat and stir in the chocolate. Reserve.

Preheat the oven to 450°F/232°C. Pat the chicken dry with a paper towel. In a large sauté pan over high heat, warm 4 tablespoons of the butter until searing hot. Add the chicken and sear, turning once, until

In a medium bowl, whisk the egg yolks and sugar vigorously until pale and fluffy, about 2 minutes. Slowly temper the egg mixture into the chocolate, stirring constantly.

both sides are golden brown. Transfer to the oven and cook to an internal

Divide the mixture into 6 (4-ounce) ramekins. Place the ramekins in a

temperature of 162°F/72°C. Remove from the oven and reserve warm.

baking pan. Add enough boiling water to the pan to reach half the height

In the same sauté pan over medium heat, melt the remaining 2 tablespoons of butter and sweat the shallots until soft, about 3 minutes.

Increase the heat to medium-high, add the wine and stir to deglaze the

of the ramekins. Bake until set, about 1 hour. Remove the ramekins from the water and let cool. Cover and refrigerate at least 2 hours and up to overnight. Serve slightly chilled.

pan, allowing the alcohol to evaporate and the sauce to reduce to a syrupy consistency.

Decrease the heat to medium-low. Add the cream and warm through.

Then add the demi-glace and warm through, adjusting the heat as needed to prevent simmering. Stir in half of the fines herbes. Season to taste with salt and pepper if needed.

Slice each chicken breast on the diagonal into 3 pieces and layer, shingle style, on a serving plate. Pour the sauce over the chicken and garnish with the remaining fines herbes.

SIMPLE & ELEGANT DINNER PARTY

81

TASTE OF SPAIN

82

GARBANZOS IBÉRICOS

PAN CON TOMATE

serves 4

serves 4

4 slices rustic bread

2 large tomatoes, halved

1 cup dried garbanzo beans

1 pound baby spinach

Olive oil, for grilling

Extra virgin olive oil, for finishing

2 teaspoons baking soda ¼ cup olive oil

Extra virgin olive oil, for finishing

Maldon salt, for finishing

3 cloves garlic, very thinly sliced

1 lemon, halved

2 cloves garlic, halved

Heat an outdoor or indoor grill to high. Brush the bread with

4 ounces thinly sliced jamón Ibérico

olive oil on one side and grill, oiled side down, until charred grill marks appear. Immediately rub the oiled side of the bread with

In a large pot, combine the garbanzo beans, 1 teaspoon of the baking

the cut sides of the garlic and tomato. Finish with a drizzle of

soda and enough water to allow the beans to double in size and remain

extra virgin olive oil and a sprinkle of salt.

covered. Soak overnight.

Drain the beans and return them to the pot with the remaining teaspoon

PRUNES WITH CABRALES, CHERRIES AND WALNUTS

serves 4

of baking soda and enough water to cover the beans by 5 inches. Bring to a boil and then decrease the heat to a simmer. Cover and simmer until the beans are very tender, about 1 hour. Drain, mash gently and reserve.

In a large sauté pan over medium heat, warm the olive oil and add the

4 ounces Cabrales

12 pitted prunes

¼ cup minced toasted walnuts

12 thin slices Spanish jamón

2 tablespoons dried cherries, soaked in 1 teaspoon sweet sherry

1 teaspoon olive oil

In a small bowl, mash the cheese with a fork. Add the walnuts, cherries and sherry and mix into a paste. Cut off one end of each prune and stuff each prune with cheese mixture.

Lay out the slices of jamón and place a stuffed prune on one end of each slice. Roll the jamón around the prunes and secure with a toothpick.

In a medium sauté pan over medium-high heat, warm the oil until

garlic and jamón, allowing them to infuse the oil for about 10 minutes.

Add the mashed beans and cook until warmed through, about 5 minutes.

Fold in the spinach and cook just until wilted. Finish with a drizzle of extra virgin olive oil and a squeeze of lemon juice to taste.

CHEF TIP

ACID AND LEGUMES Too often we season beans with salt, when a squeeze of lemon will bring forth the flavor more effectively. Adding salt only makes the dish saltier whereas acid blooms the flavor of the beans.

hot. Sear the wrapped prunes on all sides until the jamón is slightly caramelized, about 30 seconds. Remove from the pan and serve immediately or at room temperature.

PAN CON TOMATE

GARBANZOS IBÉRICOS

TASTE OF SPAIN

83

NEW YEAR’S DAY PAELLA

Remove the pan from the grill and arrange the lobster (flesh side down),

serves 6

shrimp, scallops and mussels on the rice. If the rice has absorbed the liquid, add more stock. Return the pan to the grill over medium heat until

5 saffron threads, crushed

1 red bell pepper, diced

the rice and seafood are completely cooked, about 7 minutes.

3 tablespoons warm water

4 teaspoons minced garlic

CREATE THE SOCARRAT Increase the heat to high and cook for

1 teaspoon pimentón

⅓ cup white wine

1 to 2 minutes to caramelize the rice on the bottom of the pan. Watch

½ cup olive oil, preferably Spanish

4 plum tomatoes, diced

carefully to ensure the paella does not burn, but do not stir. Once the

4 piquillo peppers, diced

socarrat has formed, remove from the grill. Serve family style in the

½ pound Spanish chorizo, diced

1 cup Bomba or Calasparra rice

paella pan with lemon wedges.

3 lobster tails, shell on, split lengthwise

½ cup each clam juice, lobster stock and chicken stock, combined

6 chicken thighs, bone in, skin on

12 large shrimp, shelled and deveined

½ pound pork loin, in ¾-inch cubes

12 scallops

1 cup finely diced onion 2 bay leaves

12 mussels 12 lemon wedges

LEEK TART WITH PIQUILLO PEPPER CREMA

makes 1 (10-inch) tart CREMA

2 cups thinly sliced onions

10 piquillo peppers in olive oil

1 bay leaf

½ to ¾ cup light cream

2 thyme sprigs

Pinch of pimentón picante

½ cup dry white wine, preferably Spanish

Kosher salt

MAKE THE SOFRITO In a small bowl, whisk together the saffron, water and pimentón and infuse for 1 hour.

In a 14-inch paella pan over medium heat, warm the oil and add the

4 eggs

TART

1 cup heavy cream

3 tablespoons olive oil

¾ cup freshly grated Gruyère

2 cups thinly sliced leeks

½ cup cooked white rice

chorizo. Render the fat and then remove the meat and reserve. Increase the heat to medium-high and sear the lobster tails, flesh side down, until golden, about 2 minutes. Remove the lobster and reserve. Sear the

MAKE THE CREMA In a food processor, combine the peppers and cream

chicken, skin side down, until the skin is crispy, about 8 minutes. Remove

and blend until smooth but not pureed. Season with the pimentón and

the chicken and reserve. Sear the pork cubes until just caramelized, about

salt to taste.

3 minutes, and then remove and reserve.

PREPARE THE TART In a large ovenproof sauté pan over medium

Decrease the heat to medium. Add the onion and bay leaves and sauté,

heat, warm the oil. Add the leeks, onions, bay leaf and thyme and

stirring occasionally, until the onion softens, about 10 minutes. Add the

cook, stirring occasionally, until the leeks and onions are very soft,

bell pepper and sauté until soft. Add the garlic, and when it releases

about 15 to 20 minutes. Add the wine and stir to deglaze the pan,

its aroma, add the wine and stir to deglaze the pan. When the alcohol

allowing the alcohol to evaporate completely. Remove from the heat

evaporates, add the tomatoes and sauté until soft. Transfer the sofrito

and reserve.

mixture to a bowl, add the piquillo peppers and saffron water and stir

Preheat the oven to 300°F/149°C. In a large bowl, whisk the eggs and

to combine. Remove the bay leaves.

ASSEMBLE THE PAELLA Heat an outdoor grill to high. Off the heat,

Return the mixture to the sauté pan and bake until the eggs are set.

return the sofrito and chorizo to the paella pan and stir in the rice to

Invert onto a plate and drizzle with the piquillo pepper crema.

coat well. Spread the mixture evenly in the bottom of the pan and nestle the chicken and pork in the rice. Pour in enough stock to just cover the rice. Place the pan on the grill and bring to a boil. Decrease the heat to medium, or move the pan to a cooler part of the grill, and simmer for 10 minutes. Add stock if needed but do not stir.

84

cream until fluffy. Fold in the cheese, rice and reserved leek mixture.

TORTILLA DE PATATAS

AIOLI

serves 8

makes 1 cup

5 russet potatoes, peeled and thinly sliced

1 teaspoon freshly ground white pepper

4 cloves garlic Pinch of kosher salt

1 cup extra virgin olive oil, preferably Spanish

1 to 1½ cups olive oil, preferably Spanish

1 teaspoon pimentón

1 egg yolk

1 tablespoon fresh lemon juice

6 eggs

Aioli (see recipe, right), for finishing

2 teaspoons kosher salt

Maldon salt, for finishing

Using the flat edge of a chef knife, mash the garlic into a smooth paste and add the salt. In a small bowl, whisk the egg yolk until pale, about

Preheat the oven to 275°F/135°C. In a 10-inch ovenproof sauté pan, layer the potatoes and add enough oil to cover. Place the pan over medium heat and poach the potatoes until slightly softened but not

1 minute. Continue whisking vigorously while slowly adding the olive oil in a thin, steady stream to form an emulsion. Add the salted garlic and lemon juice and whisk to combine.

fully cooked, about 15 minutes. Drain the oil, leaving about ¼ cup in the pan with the potatoes.

In a medium bowl, beat the eggs with the salt, pepper and pimentón.

SANDÍA CON TOMATE Y PISTACHOS

serves 4

Carefully pour the egg mixture over the potatoes. Bake until the eggs set and the potatoes cook through, about 20 minutes. Remove from the oven and let cool to room temperature.

Invert onto a plate and cut into wedges. Top with a generous dollop of aioli and finish with Maldon salt.

½ cup sherry vinegar, preferably Pedro Ximénez

¼ cup crushed unsalted pistachios

2 cups cherry tomatoes, halved

6 ounces goat cheese, preferably Caña de Cabra

2 cups ¾-inch watermelon cubes 1 cup watercress or baby arugula leaves

In a small saucepan over medium-high heat, bring the vinegar to a boil.

Decrease the heat to medium-low and simmer until the vinegar reduces by half to a syrupy consistency. Remove from the heat and reserve.

In a large mixing bowl, stir together the tomatoes, watermelon, greens and pistachios. Divide the salad mixture among 4 martini glasses and crumble the goat cheese on top. Finish with a drizzle of the reduced sherry vinegar.

TORTILLA DE PATATAS

AIOLI

TASTE OF SPAIN

85

ENSALADA DE GAMBAS

“PATIO POUNDER” SANGRIA BLANCA

serves 4

serves 12

1 cup cherry tomatoes, seeded and finely diced

1 tablespoon lemon juice

4 bottles Spanish Albariño

24 mint leaves

½ teaspoon lemon zest

2 cups Licor 43

2 tablespoons walnut oil

¼ teaspoon pimentón dulce, plus more for garnish

1 cup limoncello

1 orange, thinly sliced in 12 half wheels

½ cup Domaine de Canton

2 cups mixed berries

12 basil leaves, chiffonade

12 whole cloves

1 scallion, thinly sliced on diagonal

6 cinnamon sticks

3 bottles cava, preferably Freixenet

Maldon salt 12 ounces artichoke hearts, freshly cooked, frozen, or canned in water 1 pound shrimp, shelled, deveined, poached and diced ¼ cup full-fat mayonnaise, preferably Hellmann’s

1 cucumber 1 hard-boiled egg

2 tablespoons full-fat sour cream

In a large container, combine the wine, liqueurs, cloves and cinnamon sticks. Let rest for 1 to 2 hours. Remove the spices and pour the mixture into pitchers for easy serving. Place 2 mint leaves, 1 orange slice and a few berries in each of 12 tall glasses. Fill the glasses about half full with the wine mixture. Just before serving, pop the cava and top off the

In a small bowl, combine the tomatoes and oil and toss to coat. Season

glasses to about three-fourths full.

to taste with salt and reserve.

Mince the artichoke hearts. In a medium bowl, fold together the artichokes, shrimp, mayonnaise, sour cream, lemon juice, lemon zest, pimentón, basil and scallion. Mix well and refrigerate until ready to plate.

Using a mandoline, slice the cucumber into 32 very thin rounds. Layer 8 rounds in a circular pattern on a plate and place a ring mold on top.

Spoon one-fourth of the shrimp salad into the ring mold, pressing gently. Top with one-fourth of the reserved tomatoes. Carefully remove the mold and repeat the process on 3 more plates.

Cut the egg into 4 wedges and garnish each salad with a wedge and a dusting of pimentón.

86

CHEF TIP PINTXOS To create pintxos — ­ Basque tapas — spoon the shrimp salad onto small squares of bread, top each with an egg wedge and spear with a toothpick.

“PATIO POUNDER” SANGRIA BLANCA

XXXXXXXXXXXXXXX

87

THE CONTENTED VIKING

88

FISKESUPPE (CREAMY NORWEGIAN FISH SOUP)

RUSTIC PUMPERNICKEL CROUTONS

3 tablespoons butter

1 to 2 tablespoons freshly ground white and pink pepper

½ cup butter

½ pound salmon fillet, in 1-inch cubes

4 pieces pumpernickel bread, in 1-inch cubes

serves 4

1½ cups diced onion 1 tablespoon allspice 2 bay leaves

makes about 80 croutons

2 cloves garlic, thinly sliced

2 thyme sprigs

½ pound halibut fillet, in 1-inch cubes

6 cups low-sodium chicken or fish stock

Preheat the oven to 400°F/204°C. Line a sheet pan with parchment

¼ cup chopped chives

paper. In a large sauté pan over medium heat, melt the butter. Add the

Rustic Pumpernickel Croutons (see recipe, right)

garlic and infuse the butter for about 10 minutes. Remove the garlic and

Chive Oil (see recipe, right), for finishing

Spread the cubes on the prepared pan and bake until toasted, about

2 cups 1-inch red new potato cubes 1 to 2 cups heavy cream 1 to 2 tablespoons fish sauce

In a large saucepan over medium heat, melt the butter and sweat the onion with the allspice, bay leaves and thyme until the onion softens, about 15 minutes. Add the stock and potatoes and simmer until the potatoes are al dente, about 10 minutes. Remove from the heat and let cool slightly.

toss the bread cubes in the butter until well coated but not saturated.

2 to 3 minutes.

CHIVE OIL

makes ½ cup ½ cup extra virgin olive oil ¼ cup chopped chives

Remove the bay leaves and thyme. Transfer the mixture to a food processor and pulse until creamy with a rustic consistency. Add the

In a mason jar, combine the oil and chives, cover tightly and infuse for

cream, fish sauce and pepper, adjusting the amounts to taste.

24 hours. Strain the oil through a fine mesh strainer into a small bowl.

Return the mixture to the saucepan and bring to a low simmer over

Return the oil to the mason jar, cover tightly and store for up to 3 weeks.

medium heat. Add the fish and continue simmering until the fish is cooked, about 5 minutes. Garnish with the chives and with croutons to taste. Drizzle with chive oil.

FISKESUPPE

THE CONTENTED VIKING

89

SWEDISH MEATBALLS WITH CRANBERRY SAUCE

serves 6

PREPARE THE MEATBALLS Preheat the oven to 375°F/191°C. Line a sheet pan with aluminum foil and top with an elevated wire rack. In a large bowl, combine the meats, bread crumbs, eggs, salt and spices and

CRANBERRY SAUCE

1 teaspoon allspice

mix well. Form 18 equally sized meatballs. Place the meatballs on the

4 cups fresh or frozen cranberries

½ teaspoon cloves

prepared pan and let rest until set and room temperature, about 1 hour.

¼ cup clarified butter

In a large sauté pan over medium-high heat, sear the meatballs in the

1 cup unsweetened cranberry juice

1 cup finely diced shallots

butter until lightly browned. Return the meatballs to the prepared pan

2 bay leaves

and bake until they reach an internal temperature of 155°F/68°C. Remove

4 allspice berries

from the oven and reserve warm.

½ cup white wine

In the same sauté pan over medium heat, sweat the shallots with the bay

Zest and juice of 1 lemon Zest and juice of 1 orange ½ cup honey

1½ cups heavy cream

leaves and allspice berries until the shallots soften and the spices bloom,

MEATBALLS

½ cup veal demi-glace

about 3 minutes. Increase the heat to medium-high. Add the wine and

1 pound ground veal

½ cup sour cream

1 pound ground pork 1 cup fresh bread crumbs 2 eggs, beaten 2 teaspoons kosher salt 1 teaspoon freshly ground white pepper

stir to deglaze the pan, allowing the alcohol to evaporate and the sauce to reduce to a syrupy consistency.

GARNISH

Decrease the heat to medium-low and remove the bay leaves and

2 tablespoons finely chopped dill

allspice. Stir in the cream and demi-glace and heat for about 3 minutes.

2 tablespoons finely chopped mint

warmed through, about 5 minutes.

2 tablespoons orange zest

Stir in the sour cream, return the meatballs to the pan and heat until

TO SERVE The meatballs can be served over rice, noodles or mashed potatoes. Garnish with the dill, mint and orange zest and serve the cranberry sauce on the side.

MAKE THE CRANBERRY SAUCE In a medium saucepan over mediumhigh heat, combine the cranberries, juices and zests and bring to a boil.

Decrease the heat to medium-low, add the honey and simmer until the sauce thickens, about 15 minutes. Remove from the heat, taste and adjust the sweetness with additional honey if needed.

SWEDISH MEATBALLS WITH CRANBERRY SAUCE

90

NORDIC SALMON RILLETTES

GOTLAND SAFFRON CRÊPES WITH SWEET BERRIES

makes 8 rillettes

¼ cup butter, room temperature ¼ cup crème fraîche

1 pound salmon fillet, poached, cooled and flaked

½ cup grated daikon, dry

½ pound smoked salmon, flaked

3 tablespoons fresh lemon juice

Smoked sweet paprika, for garnish

1 tablespoon aquavit 2 tablespoons minced shallot 2 tablespoons thinly sliced chives

1 baguette, sliced and toasted 1 cucumber, thinly sliced

makes 8 crêpes

1 tablespoon butter 4 saffron threads, crushed

Pinch each of cardamom and salt

¾ cup all-purpose flour

2 tablespoons clarified butter

1 cup whole milk

1 cup fresh berries

2 eggs

2 tablespoons cardamom-infused sugar

1 tablespoon cognac

½ cup crème fraîche

In a medium bowl, combine the butter and crème fraîche and mix

In a small saucepan over low heat, combine the butter and saffron

until smooth. Fold in the daikon, lemon juice, aquavit, shallot and chives

and warm until the butter melts. Remove from the heat and steep for

and mix well. Fold in the poached and smoked salmon and mix gently

5 minutes.

until incorporated.

In a blender, combine the flour, milk, eggs, cognac, cardamom, salt and

Transfer the mixture into small glass jars or ceramic crocks. Garnish the

saffron butter and mix on low speed just until blended, about 1 minute.

rillettes with paprika and serve with the baguette and cucumber slices.

Refrigerate the batter for at least 1 hour and up to overnight. Before making the crêpes, bring the batter to room temperature and ensure it is the consistency of light cream, adjusting with milk as needed.

SWEDISH GLOGG

In a 10-inch sauté pan over medium-high heat, melt just enough clarified

serves 8

butter to thinly coat the pan. When the pan is hot, lift the pan off the

1 cup honey

10 whole cloves

½ cup water

1 orange

4 cinnamon sticks

3 bottles dry, light-bodied red wine

6 whole star anise

½ cup Grand Marnier

heat and pour in just enough batter to thinly coat the pan, about ¼ cup.

Quickly swirl the pan so the batter coats the entire bottom. Return the pan to heat and cook the crêpe until the batter sets and the edges lift, about 1 minute. Flip the crêpe and cook the other side, which will take less time. Transfer the crêpe to a plate and make additional crêpes with the remaining butter and batter.

In a small bowl, stir together the berries and sugar. Fold the warm

In a large saucepan over medium heat, melt the honey with the water,

crêpes in half and then in half again and top with the berries and a

cinnamon sticks and star anise. Decrease the heat to low. Insert the

dollop of crème fraîche.

cloves into the orange and add to the pan. Stir in the wine and mull for 1 hour. Stir in the Grand Marnier and serve warm.

THE CONTENTED VIKING

91

THE PERFECT PAIR

92

PROSCIUTTO-WRAPPED PRUNES WITH GORGONZOLA SPREAD

serves 4

4 pieces black bread (such as pumpernickel or walnut)

2 tablespoons dried cherries, soaked in 1 teaspoon sweet sherry

1 tablespoon butter, room temperature

8 pitted prunes

4 ounces Gorgonzola

1 teaspoon olive oil

8 slices prosciutto

¼ cup minced toasted walnuts

Using a 3-inch cutter, cut the bread into 4 rounds. Spread one side of each round with the butter and toast the buttered side under a broiler or in a sauté pan. Reserve.

In a small bowl, mash the cheese with a fork. Add the walnuts, cherries and sherry and mix into a paste. Cut off one end of each prune and stuff each prune with about 1 tablespoon of the cheese mixture, reserving the remaining mixture.

Lay out the slices of prosciutto and place a stuffed prune on one end of each slice. Roll the prosciutto around the prunes and secure with a toothpick.

BASQUE BAKED SHRIMP

serves 2

8 jumbo shrimp, shelled, deveined and butterflied, tails on

1 tablespoon minced parsley

1 tablespoon extra virgin olive oil, preferably Spanish

Zest and juice of 1 lemon

1 tablespoon dry white wine, preferably Albariño

⅓ cup panko bread crumbs

1 teaspoon piment d’Espelette 1 egg, beaten

1 tablespoon minced garlic

3 to 4 tablespoons olive oil

1 tablespoon minced shallot

2 lemon wedges

Preheat the oven to 450°F/232°C. In a gratin dish, combine the shrimp with the oil and wine and spread the shrimp, cut sides down, in a single layer.

In a small bowl, combine the garlic, shallot, parsley, piment d’Espelette, lemon zest, lemon juice and egg and mix well. Add the bread crumbs.

While stirring with a fork, drizzle in the olive oil until a moist, crumbly mixture is formed. Spoon the mixture over the shrimp. Bake until the shrimp are pink and opaque and the juices are bubbly, about 7 to 10 minutes.

In a small sauté pan over medium-high heat, warm the oil until hot.

Sear the wrapped prunes on all sides until the prosciutto is slightly caramelized, about 30 seconds. Remove the toothpicks. Spread the reserved cheese mixture on the toasts and top each with 2 wrapped prunes.

ALBARIÑO PAIRING If ever there were a perfect marriage between wine and seafood, it would have to be Albariño.

The piercing acidity and lemony aromatic quality of this grape also complement chicken and pork. Because of its palate-cleansing zip, Albariño is a great choice with sushi, ceviche and fried calamari.

Look for the unblended wines from the Rias Baixas appellation in

PROSECCO PAIRING From the Veneto and Friuli regions of

Galicia when pairing with seafood.

Italy, Prosecco pairs well with cured meats and fruit-driven appetizers. While this sparkling wine is widely available, it’s worth the search for the Prosecco Superiore DOCG of Conegliano Valdobbiadene and Asolo. Prosecco is best served ice cold.

THE PERFECT PAIR

93

CRAB SPRING ROLLS WITH RED CURRY DIPPING SAUCE

ASSEMBLE THE ROLLS Soak a rice paper in lukewarm water until soft and then lay out on a damp kitchen towel. Top with a lettuce leaf and one-fourth of the crab filling. Add one-fourth of the cucumber, carrot,

makes 4 rolls

daikon, cabbage and cilantro. Fold the rice paper into a roll around the

CRAB ROLLS

½ cup 4-inch carrot batons

filling like a burrito. Repeat to make 4 rolls.

¾ cup premium lump crab meat

½ cup 4-inch daikon batons

MAKE THE DIPPING SAUCE In a blender, combine all ingredients and

3 tablespoons minced corn kernels

½ cup thinly shredded red cabbage

puree until smooth. Transfer to a bowl for dipping.

2 tablespoons minced roasted red bell pepper

¼ cup cilantro leaves

1 tablespoon toasted sesame oil

DIPPING SAUCE

1 tablespoon fresh ginger juice

1 cup unsweetened coconut milk

these blended wines transcend their beautiful salmon-colored

2 tablespoons creamy peanut butter

as well as any wine, with hints of lavender and thyme and the

1 tablespoon rice wine vinegar 1 cup rice noodles, softened 4 rice paper rounds 4 butter lettuce leaves ½ cup 4-inch English cucumber batons

1 tablespoon red curry paste ½ tablespoon rice wine vinegar ¼ teaspoon sriracha

PREPARE THE FILLING In a medium bowl, combine the crab, corn and bell pepper and mix well. Add the sesame oil, ginger juice and vinegar and toss gently to combine. Add the rice noodles and stir to coat.

Reserve.

CRAB SPRING ROLLS WITH RED CURRY DIPPING SAUCE

94

ROSÉ PAIRING Without a doubt, Provence rosé has become “the” summertime wine. With Mourvèdre as their backbone, hue. Typically dry and acidic, Provence rosés capture their terroir sunny disposition of the South of France in every glass. Rosé is the perfect pair for spicy foods and grilled fish or chicken. Seek out wines from the Bandol AOC appellation, as the limestone soil makes it one of the most prized Provence rosés.

CROQUE MONSIEUR

TARTE TATIN

serves 4

1 tablespoon butter 1½ tablespoons all-purpose flour 1 cup whole milk, warm ½ teaspoon kosher salt Pinch each of freshly ground white pepper, nutmeg and herbes de Provence

serves 1 ¼ cup freshly grated Parmigiano-Reggiano

1 Granny Smith apple

1 tablespoon lemon zest

1½ tablespoons butter, cubed

1 sheet puff pastry, thawed

8 slices baked ham

2 tablespoons light brown sugar

2 slices sharp Cheddar, room temperature

8 slices country white bread, lightly toasted 2 tablespoons Dijon mustard 2 cups freshly grated Gruyère

Preheat the oven to 400°F/204°C. Peel the apple and cut into 6 equally sized wedges. Place the wedges, rounded-side down, in a ramekin or miniature tart pan. Dot with the butter and sprinkle the sugar and

In a small saucepan over medium heat, melt the butter and then whisk in the flour to make a paste. Slowly pour in the milk, whisking constantly until the béchamel thickens. Whisk in the salt, pepper, nutmeg, herbes de Provence and Parmigiano-Reggiano. Remove from the heat and reserve.

Preheat the oven to 400°F/204°C. Line a sheet pan with parchment paper. Trim the ham and bread into 5-inch squares. Place 4 slices of bread on the prepared pan and brush the bread with the mustard. Top

lemon zest evenly over the apples.

Cut the puff pastry into a circle that is 1 inch larger in diameter than the pan. Cover the apples with the pastry, tucking it into the sides of the pan. Poke with a fork. Bake until the pastry puffs and turns golden brown and crispy, about 10 to 15 minutes.

Let cool slightly and then invert the tart onto a plate. Serve warm or at room temperature with the cheese on the side.

each slice with 2 ham slices and ¼ cup of the Gruyère. Top with the remaining bread slices. Pour the cheese sauce over the sandwiches and sprinkle the remaining Gruyère over the top. Bake until the sandwiches

TAWNY PORT PAIRING With origins in Portugal, this fortified

are bubbly and the cheese is browned. Serve warm.

wine brings a beautiful cinnamon, caramel, clove and fig profile to its pairings. Because of its full body and high alcohol, tawny port should be served in a small portion (3 ounces) and at room temperature. Aged

GAMAY PAIRING This cool-climate grape from the graniteand limestone-rich Burgundy region of France is bright in acidity, low in tannins and the perfect choice for an early-in-the-meal wine. Because of its easy drinkability and moderate price tag, Gamay

tawny ports have become an increasingly popular pairing with dark chocolate (75% cocoa), as the sweetness balances the bitter. Classic pairings include Stilton and other blue cheeses, crème brûlée, and apple, fig and cherry desserts.

is a great everyday wine, but should not be underestimated as the perfect pairing for charcuterie boards, steak salads and fish tacos.

CROQUE MONSIEUR

THE PERFECT PAIR

95

YAYA’S GREEK FEAST

96

STUFFED KALAMATA FIGS

TYROSALATA

serves 4

makes 1 cup

8 dried Kalamata figs

8 sage leaves

6 medium-heat chili peppers

4 ounces feta

1 teaspoon olive oil

4 scallions

1 tablespoon strained Greek yogurt

8 slices prosciutto

6 ounces feta

Pinch of cayenne pepper

Soften the figs by gently rolling them in the palms of your hands.

On an outdoor or indoor grill over high heat, grill the peppers and

Cut off the top end of each fig and insert your little finger to make

scallions until well charred on all sides, about 10 minutes. Transfer to a

a cavity for stuffing. Fill each cavity with feta.

bowl, cover and let rest for 30 minutes to 1 hour. Cut the root ends off the

Lay out the slices of prosciutto and place a sage leaf in the middle

scallions. Stem, seed and skin the peppers. Mince all of the vegetables.

of each. Place a fig at one end of each slice and roll up, securing

In a medium bowl, combine the feta and yogurt and mix until slightly

with a toothpick.

chunky. Fold in the minced vegetables and season to taste with cayenne.

In a large sautĂŠ pan over medium-high heat, warm the oil until hot. Sear the wrapped figs on all sides until the prosciutto is slightly caramelized.

Remove from the pan and serve warm or at room temperature.

CREAMY MELITZANOSALATA

makes 2 cups 3 eggplants

1 teaspoon cayenne pepper

8 scallions

1 cup strained Greek yogurt

4 cloves garlic, mashed

Kosher salt

1 teaspoon red wine vinegar

1 teaspoon smoked paprika

6 plum tomatoes, seeded and finely diced

Extra virgin olive oil, for finishing

3 tablespoons chopped dill

Lemon wedges, for finishing

On an outdoor or indoor grill over high heat, grill the eggplants until charred and tender, about 20 minutes. Grill the scallions until charred on all sides. Slice the eggplants in half, scoop out the flesh and mash with a fork. Slice the scallions on the diagonal.

In a medium bowl, whisk together the garlic and vinegar. Stir in the eggplant, scallions, tomatoes, dill and cayenne. Fold in the yogurt and let rest at room temperature for 1 hour. Season to taste with salt. Dust with the paprika, drizzle with oil and serve with lemon wedges.

YAYA’S GREEK FEAST

97

FANCY MOUSSAKA BUNDLES

serves 6

released, add the tomatoes and capers. Decrease the heat to mediumlow and allow the sauce to simmer gently for about 15 minutes. Remove from the heat.

MEAT FILLING

EGGPLANT AND POTATO

GRILL THE EGGPLANT AND POTATO Line sheet pans with parchment

2 tablespoons olive oil

Olive oil, for brushing

paper and brush the paper with oil. Using a mandoline, slice the

1 cup finely diced onion

2 eggplants

eggplants lengthwise into 36 (⅛-inch-thick) slices, discarding the end

½ teaspoon cloves

2 red potatoes

pieces. Slice the potatoes into 12 (¼-inch-thick) slices, discarding the

½ teaspoon Chinese 5-spice powder

Kosher salt

end pieces.

BÉCHAMEL

Heat an outdoor grill or indoor cast iron grill to high. Brush each

3 bay leaves 2 pounds ground meat, any combination of lamb, pork and veal

2 tablespoons butter ½ cup finely diced onion Pinch of nutmeg

2 tablespoons finely chopped mint

1 bay leaf

TOMATO SAUCE

1 cup whole milk, warm

2 tablespoons olive oil

Freshly ground white pepper

½ cup finely chopped shallots 1 teaspoon cumin 2 teaspoons minced garlic 2 cups crushed plum tomatoes, drained 1 tablespoon capers, crushed

1½ tablespoons flour

eggplant and potato slice with oil. Grill the vegetables on both sides until they soften and grill marks appear. Transfer from the grill to the prepared pans to cool. Sprinkle with salt to taste.

PREPARE THE BÉCHAMEL In a heavy-bottomed saucepan over medium heat, melt the butter and sweat the onion with the nutmeg and bay leaf until the onion softens, about 10 minutes. Sprinkle the flour over the onion and stir to make a paste. Slowly pour in the milk, whisking constantly until the sauce thickens. Season to taste with pepper.

GARNISH

ASSEMBLE THE BUNDLES Preheat the oven to 325°F/163°C. Grease

½ cup crumbled feta

6 (6-ounce) ramekins with olive oil. Place 6 eggplant slices in a flower

2 tablespoons capers

petal design in the bottom and up over the sides of each ramekin. Place

2 tablespoons mint-infused extra virgin olive oil

1 potato slice in each ramekin. Remove the bay leaves from the meat filling and béchamel. Layer about 2 tablespoons each of meat, tomato sauce and béchamel in each ramekin, to reach halfway up the sides.

Repeat the potato, meat, tomato sauce and béchamel layers, reserving

98

SEASON THE MEAT FILLING In a large sauté pan over medium heat,

about ½ cup of tomato sauce. Fold over the eggplant petals to envelop

sweat the onion in the oil with the spices and bay leaves until the onion

the layers into a bundle.

softens and the spices bloom, about 10 minutes. Add the meat and

Place the ramekins on a sheet pan and bake until warmed through,

cook to 155°F/68°C. Remove from the heat, stir in the mint and reserve.

about 30 minutes. Remove from the oven and let cool for 5 minutes.

PREPARE THE TOMATO SAUCE In a medium saucepan over medium

Divide the reserved tomato sauce onto 6 plates. Invert the moussaka

heat, sweat the shallots in the oil with the cumin until the shallots

bundles onto the tomato sauce. Garnish with the feta and capers and

soften, about 10 minutes. Add the garlic, and when its aroma is

drizzle with the mint-infused oil.

CRETAN ROSE

CORFU SUMMER SALAD

makes 1 cocktail

serves 2

1 cup 1-inch watermelon cubes

2 basil leaves, chiffonade

1 pink grapefruit

2 drops rose water

1 cup cherry tomatoes, halved

1 teaspoon toasted pine nuts

1 tablespoon honey

2 tablespoons crumbled feta

1 tablespoon honey, thinned with 1 teaspoon hot water

6 mint leaves

2 ounces sparkling wine, well chilled

2 ounces METAXA Greek brandy

1 cinnamon stick

Divide the watermelon and tomatoes between 2 martini glasses and top with the feta. Garnish with the basil and pine nuts and drizzle with the

Preheat the broiler. Cut the grapefruit in half, drizzle the cut sides with

thinned honey.

the honey and place on a sheet pan under the broiler until the sugar caramelizes. Remove from the broiler and let cool. Squeeze to yield 4 ounces of juice.

SELENE’S SANTORINI TOMATO FRITTERS

makes 24 fritters

In a cocktail shaker, muddle the mint leaves. Add the brandy, rose water, grapefruit juice and a few ice cubes. Shake well and strain into a martini glass. Top with the sparkling wine and garnish with a cinnamon stick.

3 zucchini, grated

¼ cup chopped mint

1 large sweet onion, grated

1 tablespoon chopped dill

1 cup chickpea flour 1 cup rice flour

1 teaspoon sun-dried tomato paste

CHEF TIP

1 teaspoon baking soda

Pinch of kosher salt

CORFU PASTITSIO

1 to 1½ cups Belgian beer (such as Stella Artois), well chilled

Pinch of freshly ground black pepper

1½ cups chopped cherry tomatoes

Olive oil, for frying

Moussaka and pastitsio are Greek dishes sharing similar elements.

To make Corfu Pastitsio, prepare the meat filling, tomato sauce and béchamel used in the Fancy Moussaka Bundles (see recipe, page 98), and cook 1 pound of bucatini to al dente. Grease a casserole dish with olive oil and layer half of the pasta, meat, tomato sauce and béchamel in the dish. Repeat the layers and top with ½ cup crumbled feta. Bake at 300°F/149°C until warmed through, about 1 hour.

Line a fine mesh strainer with a generously sized piece of cheesecloth and place over a large bowl. Place the cucumber and onion in the strainer and press down to release moisture. Cover and drain overnight.

The next day, gently wring out the vegetables in the cheesecloth so they are as dry as possible.

In a large bowl, whisk together the flours, baking soda and 1 cup of the beer. Fold in the zucchini, onion, tomatoes, mint, dill, tomato paste, salt and pepper to form a thick batter, adjusting with rice flour or beer if needed.

Refrigerate for 1 hour.

In a large, heavy skillet over medium-high heat, warm 2 inches of olive oil to 375°F/191°C. Using a 3-ounce cookie scoop, carefully spoon fritter dough into the oil. Working in batches, fry the fritters until golden, about 2 to 3 minutes per side. Transfer onto paper towels to drain.

Serve immediately.

YAYA’S GREEK FEAST

99

INDEX

100

APPETIZERS

BEVERAGES AND COCKTAILS

Aquavit-Cured Gravlax................................................................................................64

10-Day Limoncello......................................................................................................... 57

Asian Salmon Wraps.....................................................................................................24

Champagne and Elderflower Cocktails.................................................................66

Baltic Tart with Caramelized Onions and Caviar...............................................66

Cretan Rose......................................................................................................................99

Basque Baked Shrimp..................................................................................................93

Grand Canal Sbagliato................................................................................................. 57

Coconut Shrimp.............................................................................................................. 38

Lemon Rose..................................................................................................................... 55

Crab Spring Rolls with Red Curry Dipping Sauce.............................................94

Melon Ball Spritzers.......................................................................................................16

Creamy Melitzanosalata.............................................................................................. 97

Navegado........................................................................................................................... 21

Fig and Goat Cheese Toasts...................................................................................... 47

“Patio Pounder” Sangria Blanca...............................................................................86

French Onion Soup....................................................................................................... 79

Swedish Glogg.................................................................................................................91

Garbanzos Ibéricos........................................................................................................ 83

Sweet Almond Milk........................................................................................................ 57

Garlic Shrimp................................................................................................................... 38

The Perfect Rocky Paloma.........................................................................................39

Grilled Sweet Potato Medallions with Goat Cheese and Chilean Salsa ................................................................................19 Grilled Vegetable Bruschetta.................................................................................... 53 Leek Tart with Piquillo Pepper Crema...................................................................84 Mock Ceviche Tuna Parfait.........................................................................................26 Nordic Salmon Rillettes................................................................................................91 Pan con Tomate.............................................................................................................. 83 Paper-Thin Seeded Crackers......................................................................................41 Prosciutto-Wrapped Prunes with Gorgonzola Spread....................................93 Provençal Tapenade Artichaut.................................................................................. 47 Prunes with Cabrales, Cherries and Walnuts....................................................... 83

BRUNCH Alpine Very Berry Muesli.............................................................................................. 13 Baked Oatmeal................................................................................................................ 13 Berber Shakshuka with Preserved Lemon............................................................16 Croque Monsieur............................................................................................................95 Croque Monsieur Bettelmans with Creamy Mustard Sauce........................... 15 English Cream Scones................................................................................................... 13 Huevos Rancheros with Lime Crema......................................................................36 Puglia Frittata................................................................................................................... 15 Truffle Poached Eggs on Polenta Cakes................................................................14

Reine Sammut’s Provençal Fritters......................................................................... 47

DESSERTS

Rustic Pumpernickel Croutons..................................................................................89

Dulce de Leche................................................................................................................ 21

Selene’s Santorini Tomato Fritters..........................................................................99

Gotland Saffron Crêpes with Sweet Berries.........................................................91

Spicy Gazpacho.................................................................................................................7

Lavender Ice Cream......................................................................................................50

Stuffed Kalamata Figs.................................................................................................. 97

Mexican Chocolate Pepita Shortbreads................................................................39

Thyme Roasted Garlic.................................................................................................. 79

Pain Perdu with Rum-Spiced Caramel Syrup.......................................................10

Tom Kha Gai Soup.........................................................................................................43

Pot de Crème.................................................................................................................... 81

Tortilla de Patatas.......................................................................................................... 85

Rhodes Yogurt................................................................................................................44

Tuna Tataki........................................................................................................................ 27

Rosemary-Ginger Gelato............................................................................................. 32

Zahav Hummus................................................................................................................41

South African Malva Cakes......................................................................................... 32 Sweet Dessert Crêpes..................................................................................................50 Tarte Tatin.........................................................................................................................95

INDEX 101

ENTRÉES

PASTA

Bistro Steak......................................................................................................................48

Bucatini all’Amatriciana...............................................................................................69

Bourride Provençale with Aioli.................................................................................59

Chicken and Noodles in Asian Peanut Sauce...................................................... 76

Carne Asada..................................................................................................................... 55

Creamy Almond Pesto Pasta.................................................................................... 60

Chicken and Zucchini Shish Kebabs.......................................................................54

Fettuccine Alfredo......................................................................................................... 72

Chicken Fines Herbes.................................................................................................... 81

Fresh Egg Pasta..............................................................................................................69

Chicken, Goat Cheese and Apple Tacos................................................................ 35

Pasta con Salsa di Noci................................................................................................. 71

Chicken Tagine with Dried Apricots and Walnuts.............................................29

Pasta with Tuscan Walnut Sage Butter.................................................................. 71

Copenhagen-Style Crispy Pork with Creamy Parsley Sauce........................63

Rigatoni alla Porcini e Salsiccia................................................................................ 72

Fancy Moussaka Bundles............................................................................................98

Sicilian Pistachio Pesto Pasta....................................................................................70

Fiskesuppe (Creamy Norwegian Fish Soup).......................................................89

Spaghetti Aglio e Olio..................................................................................................70

Gaucho Rib Eye with Argentine Chimichurri.......................................................20 Ginger-Spiced Chicken...................................................................................................7 James Beard–Inspired Mustard Chicken............................................................... 76 Latvian Meatballs with Mushroom Cream Sauce and Quick Pickled Onion.............................................................................................66 Miso-Glazed Fish............................................................................................................ 23 Moroccan Chicken B’stilla........................................................................................... 77 Moroccan Grilled Fish...................................................................................................54 New Year’s Day Paella..................................................................................................84 Pan-Fried Cod on Asian Slaw with Sriracha Crema.......................................... 27 Pan-Seared Lacquered Scallops.............................................................................. 23 Paradise Seafood Paella................................................................................................ 8

Ambrosia Salad................................................................................................................16 Baby Greens and Pine Nut Salad with Tarragon Vinaigrette........................80 Classic Mustard Vinaigrette with Greens.............................................................. 47 Colors of Ireland Celebration Salad........................................................................ 75 Corfu Summer Salad.....................................................................................................99 Ensalada de Gambas....................................................................................................86 Falafel with Freekeh Tabouli......................................................................................42 Frisée Salad with Bacon and Poached Egg on Polenta Croutons................................................................80 Saffron Egg Salad Tartine...........................................................................................63 Salad of Mushrooms, Beets

Pesce all’Acqua Pazza (Fish in Crazy Water)......................................................26

and Goat Cheese with Truffle Vinaigrette............................................................ 75

Prawns with Preserved Lemon.................................................................................30

Sandía con Tomate y Pistachos................................................................................ 85

Salmon en Croute with Creamy Tarragon Mustard Sauce..............................19

Socca Insalata..................................................................................................................42

Shrimp Provençal...........................................................................................................80

Socca Rucola Insalata...................................................................................................59

Snapper en Papillote..................................................................................................... 38

Sweet and Sour Cucumber Salad............................................................................63

Sole Meunière..................................................................................................................24 Spiced Salmon on Wilted Kale with Mint Labneh.............................................44 Swedish Meatballs with Cranberry Sauce........................................................... 90 Tuscan Pollo Porchetta............................................................................................... 60

102

SALADS

SAUCES AND SPICES

CHEF TIPS

Aioli..................................................................................................................................... 85

Acid and Legumes......................................................................................................... 83

Ancho Chili Cream Sauce............................................................................................ 21

Almond Meal................................................................................................................... 60

Caribbean Aioli................................................................................................................. 8

Ancho Chilies.................................................................................................................... 21

Caribbean Spice Blend.................................................................................................10

Buying Masa Harina....................................................................................................... 35

Chive Oil............................................................................................................................89

Corfu Pastitsio.................................................................................................................99

Green Sauce..................................................................................................................... 77

Dried vs. Fresh Pasta.................................................................................................... 72

Grilled Lemon Oil........................................................................................................... 27

Infusions............................................................................................................................ 32

Mama Pépin’s Creamy Vinaigrette.......................................................................... 77

Pintxos................................................................................................................................86

Mole Poblano...................................................................................................................39

Riced Cauliflower...........................................................................................................64

Pesto alla Genovese....................................................................................................... 71

Roasting Garlic...................................................................................................................7

Preserved Lemon...........................................................................................................30

Saffron................................................................................................................................63

Ras el Hanout..................................................................................................................54

Scones................................................................................................................................. 13

Romesco Sauce..............................................................................................................54

Straining Greek Yogurt................................................................................................44

Sultana Sauce.................................................................................................................. 77

The Cartouche.................................................................................................................26

Tahini Sauce......................................................................................................................41

The Pavé Cut....................................................................................................................24

Tyrosalata.......................................................................................................................... 97

Truffle Oil............................................................................................................................14

Tzatziki............................................................................................................................... 58

Ventrèche........................................................................................................................... 15

Walnut Yogurt................................................................................................................. 53

Weight vs. Volume.........................................................................................................69

SIDES

When Entertaining......................................................................................................... 79

Cardamom Rice Pilaf.....................................................................................................10 Corn Tortillas.................................................................................................................... 35 Creamy Baked Mushroom and Cauliflower Rice................................................64 Crispy Creamy Wasabi Cakes.................................................................................... 23 Francis Mallmann’s Potato Dominoes....................................................................20 Gratin Dauphinois..........................................................................................................48 Haricots Verts Almondine........................................................................................... 79 Jalapeño Cornbread.....................................................................................................36 Quinoa Cakes...................................................................................................................43 Spicy Roasted Cauliflower..........................................................................................30 Spicy Smoked Aubergine........................................................................................... 58 Stuck-Pot Rice.................................................................................................................29 Sweet Potato Bolo Bread with Madeira Butter.................................................. 55

INDEX 103

T H E M O S T I N C L U S I V E L U X U R Y E X P E R I E N C E TM

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