38830 15 FallRecipePDF FNL

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recipes
fall/winter 2014
Antonello Ristorante
Porcini Risotto
Serves 4–6
3 tbs. finely chopped shallots
½ cup chopped onion
1 lb. Arborio rice
6cups homemade, low-sodium or organic
chicken broth, heated
½ cup unsalted butter
½ cup good quality white wine
¼ cup finely grated Parmigiano Reggiano cheese
¼ cup finely grated Pecorino Romano cheese
1cup fresh porcini mushrooms, cleaned and chopped (other fresh
mushrooms may be substituted)
Salt and pepper to taste
Simmer broth in a separate pot. In a large pot, heat butter over
medium heat. Add shallots and onions, sauté until tender. Add rice
and stir for one minute. Add white wine and stir for one minute.
Add hot chicken broth, one cup at a time, waiting until the liquid is
absorbed before adding more. Add the chopped mushrooms before
the last cup of broth. Continue to stir for 10-15 minutes until rice is
tender and creamy but a little al dente; stir in cheese and season to
taste. Portion into warmed serving plates and serve with extra grated
cheese.
Dates Filled with Goat Cheese
Scented with Fennel and Lavender
Chef evan Kleiman
4 oz. goat cheese
2 tbs. cream (optional)
2-3tsp. fennel pollen or 2 tsp. ground fennel seed
½-1tsp. culinary lavender, ground
10 large dates, cut in half
1 cup roasted shelled pistachio nuts
Loosen the goat cheese with a fork or in a mixer or food processor.
If you like, add the optional cream.
First add the fennel pollen or ground fennel seed one teaspoon at a
time, mixing before each addition and tasting to be sure it is to your
taste. Remember that as the spices sit in the cheese, the taste will
intensify. Next, add the lavender, being very careful not to use too
much. Beat the cheese to fluff it up and be sure the spices are well
mixed. Set aside.
To prepare the dates, first decide if you will serve them whole (a
big bite) or in halves (a smaller bite). I suggest the latter if the
dates are large. If using whole, make a cut and pull out the pit,
then pat the date into a rounder shape. If using halves, simply
cut the date in half and remove the pit. Fill the dates with spiced
cheese. Don’t worry about making the top perfect — the chopped
pistachios will hide any imperfections.
Chop the pistachios or pulse them in a food processor.
Don’t grind the nuts into a fine powder. You want them a little
chunky. Put the chopped nuts into a small bowl and dip the top of
each filled date into the nuts. Arrange on a platter. Try not to eat
them all before your guests arrive.
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recipes
fall/winter 2014
Sardines and Butter
Chef evan Kleiman
2cans Spanish, Italian or French sardines in olive oil
(available at Sur La Table)
4 tbs. unsalted butter, softened
Pinch of hot chili pepper flakes (optional)
Salt to taste
Fleur de sel (optional garnish)
Microgreens (optional garnish)
1 bunch radishes or 2-3 watermelon radishes, peeled
1 turnip, peeled
3 Persian or 1 hot house cucumber, peeled and sliced
Using a fork, smash the sardines in a bowl. Add the butter and mix
it into the smashed sardines. If you like, add a pinch of hot chili
pepper flakes. Season to taste.
Wash the radishes well and trim off the tops. Cut the radishes into
lengthwise slices. Cut the watermelon radish and turn in half. Put the
cut half on the cutting board and make half-moon slices about 1⁄8”
thick.
You may serve the sardine butter two ways: Mound it in a small
decorative bowl with a spreading knife. Sprinkle with fleur de sel if
desired and scatter a few microgreens on top. Accompany with a
plate or bowl of sliced vegetables. Or slather a bit of sardine butter
on the sliced vegetables, garnish and serve on a platter.
Spinach Croquettes
Chef evan Kleiman
2 lbs. fresh spinach, trimmed and very well washed
Salt to taste
3eggs
½cup grated imported Italian grana or Parmigiano Reggiano cheese
½ cup unseasoned bread crumbs or matzo meal
1 cup flour
2 cups panko bread crumbs
Lemon wedges for serving
Oil for frying (grapeseed or peanut)
Cook the spinach in a covered pot with just the water that clings to the
leaves and a bit of salt. Open the lid and turn the spinach with tongs
occasionally to cook faster and more evenly. When spinach is fully
cooked, transfer to a colander to drain and cool. Then hand squeeze
the excess liquid out, chop the squeezed spinach and put it in a bowl.
Beat one egg and add it to the spinach with the cheese and the
½ cup unseasoned bread crumbs. Mix well, cover with plastic
wrap and refrigerate for an hour.
Remove the mixture from the refrigerator and form it into small
patties the size of a walnut. Fry one as a tester for salt and
adjust seasoning, adding salt to taste.
Beat the remaining eggs in a small bowl. Spread the panko out
on a dish or pie plate. Do the same with the flour. Have your
bowls ready for coating the croquettes in this order: plate of
flour, eggs, panko.
Dip each croquette first into the flour, dusting off any excess;
then into the egg and coat each well with the panko. Move
to large pie pan or cookie sheet to store. You can make the
croquettes a day ahead, cover them with plastic wrap and
refrigerate until ready to fry.
Quinoa and Farro Citrus Salad
To fry: Pour oil 1½” deep in tall skillet or heavy saucepan.
When the oil is hot enough to make a piece of panko sizzle
when dropped in, it is ready. Fry the croquettes a few at a
time, turning occasionally so both sides brown. Don’t crowd the
pan. Remove with a skimmer or perforated spoon and drain on
paper toweling. Add a spritz of lemon juice. Serve on plate with
additional lemon wedges.
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recipes
fall/winter 2014
WILLIAMS-SONOMA
Apricot-Glazed Chicken
Serves 4
4 bone-in, skin-on chicken breast halves, about 3 lbs. total
½ tsp. salt, plus more, to taste
Freshly ground pepper, to taste
2 tbs. canola oil
½ cup apricot jam
2 tbs. red wine vinegar
2 tbs. whole-grain or Dijon mustard
2 garlic cloves, minced
1 large fennel bulb, trimmed, quartered lengthwise and thinly sliced
Brown the chicken: Preheat oven to 425ºF. Season the chicken
generously with salt and pepper. In a large ovenproof fry pan over
high heat, warm the oil. Add the chicken and cook, turning once or
twice, until golden brown, 8 to 10 minutes total.
Make the glaze and bake the chicken: Meanwhile, in a bowl, stir
together the jam, vinegar, mustard, garlic and the 1/2 tsp. salt. Brush
the glaze over the chicken breasts, leaving about 1 Tbs. in the bowl.
Add the fennel and toss with the remaining glaze. Spoon the fennel
over the chicken. Bake until the chicken is opaque throughout, about
10 minutes. Divide the chicken among individual plates, spoon the
fennel over it and serve immediately.
To pickle the squash: In a medium saucepan, combine the vinegar,
water, sugar and salt and place on the stove over a moderatehigh heat to boil. When the liquid is boiling, add the squash and
remove from the saucepan from the stove and let cool to room
temperature, about 15 minutes. Use a colander to drain
the squash.
SUR LA TABLE
Kale Salad with Pickled Butternut
Squash and Goat Cheese
To prepare vinaigrette: In a medium bowl use a whisk to combine
the garlic, lemon juice, and red pepper flakes. Slowly drizzle in
both oils, whisking vigorously. Taste and adjust seasoning with salt
and pepper. Set aside.
Serves 4
1 cup apple cider vinegar
¼ cup water
2 tbs. granulated sugar
½ tsp. kosher salt
½ cup diced butternut squash, cut into 1/4" dice
To prepare the kale: Stack the kale leaves on top of each other
on a cutting board, roll up into a small bundle, and cut into a
chiffonade (1/4-inch strips). Place sliced kale leaves in a large
salad bowl and season lightly with salt and pepper. Pour dressing
over kale, tossing well to coat. Let kale sit at least 10 minutes at
room temperature.
1
¼
½
¼
¼
To serve: Divide the kale between 4 serving bowls or plates,
arrange the pickled butternut squash over the salad and sprinkle
with goat cheese. Serve immediately.
tbs. minced garlic
cup freshly squeezed lemon juice
tsp. crushed red pepper flakes
cup extra-virgin olive oil
cup walnut oil
2 bunches Tuscan kale, washed, dried, center ribs removed
Kosher salt and freshly ground black pepper
4 oz. mild goat cheese, crumbled
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recipes
LA CUISINE CULINARY ARTS,
Chef Laurent Brazier
Eggs Benedicte “Toscana”
Serves 6
6 large eggs
6 English muffins, toasted
6 slices prosciutto ham
½ lb. fresh porcini mushroom, sliced
2 tbs. unsalted butter
Sliced black or white truffles for garnish
Hollandaise sauce
4 egg yolks
2 tablespoons water
8 fl. oz. clarified butter at 165˚F
Lemon juice, Tabasco®, salt
For the Hollandaise sauce: Combine the egg yolks and 2 tablespoons
of water in a medium bowl. Place the bowl over a small pot of water
and make sure that the pot of water is only simmering and that the
bowl with the yolks does not touch the water in the pot.
Start whipping the yolks with a balloon whisk in order to increase
the volume of yolks and make them fluffy; whip until the yolks become
thicker, then remove the bowl from the heat and start mixing in the
clarified butter (that has been warmed at 165˚F), a little at a time.
Season the Hollandaise sauce with lemon juice to taste, Tabasco
and salt. Set aside.
Bring a pot of water (about 1 gallon) to a simmer and add some
red wine vinegar (about 1 cup) to the water.
In a sauté pan, heat the butter and sauté the porcini mushrooms until
cooked and set aside.
On a large heated platter, place the 6 toasted English muffins, add a
slice of ham on top of each one and some sautéed porcini mushrooms.
Keep warm while poaching the eggs.
Break the eggs in the simmering water and let them poach for about
2 minutes. Remove each poached egg and place one on each muffin.
Gently pour some Hollandaise sauce over the egg to fully cover them
and garnish with the sliced truffles. Serve immediately.
fall/winter 2014