camembert in pistachio crust - recipes, …2. mix the mascarpone cheese with the sugar. 3. arrange...

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CAMEMBERT IN PISTACHIO CRUST JACQUES PÉPIN 4 TO 6 SERVINGS ½ cup pistachio nuts 1 Camembert cheese round (about 9 ounces), preferably from France and made with raw milk 1 tablespoon honey ½ cup dried cranberries Crackers, for serving I have always enjoyed a good Camembert, especially the raw milk varieties from France. To make this version a bit more elegant, I moisten the cheese with honey, cover it with chopped pistachios and serve it garnished with dried cranberries. 1. Pulse the nuts in a food processor until pulverized but not ground into a powder—small pieces of nuts should still be visible. 2. Unwrap the cheese. If you object to the crust, you can scrape it lightly; I leave it on. Brush the top and sides of the cheese with the honey. 3. Sprinkle a layer of nuts on top of the Camembert. Holding the cheese round in one hand, pat more nuts around the sides with the other hand, pressing lightly so the nuts stick. 4. Put the remaining nuts in the center of a serving platter and place the cheese on top. Sprinkle the cranberries around the cheese. Serve at room temperature, with crackers.

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Page 1: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

CAMEMBERT IN PISTACHIO CRUSTJACQUES PÉPIN

4 T O 6 S E R V I N G S

½ cup pistachio nuts

1 Camembert cheese round (about 9 ounces), preferably from France and made with raw milk

1 tablespoon honey

½ cup dried cranberries

Crackers, for serving

I have always enjoyed a good Camembert, especially the raw milk varieties from France. To make this version a bit more elegant, I moisten the cheese with honey, cover it with chopped pistachios and serve it garnished with dried cranberries.

1. Pulse the nuts in a food processor until pulverized but not ground into a powder—small pieces of nuts should still be visible.

2. Unwrap the cheese. If you object to the crust, you can scrape it lightly; I leave it on. Brush the top and sides of the cheese with the honey.

3. Sprinkle a layer of nuts on top of the Camembert. Holding the cheese round in one hand, pat more nuts around the sides with the other hand, pressing lightly so the nuts stick.

4. Put the remaining nuts in the center of a serving platter and place the cheese on top. Sprinkle the cranberries around the cheese.

Serve at room temperature, with crackers.

Page 2: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

CANNELLINI BEAN DIPJACQUES PÉPIN

4 S E R V I N G S

DIP

One (15-ounce) can cannellini beans, rinsed well and drained

1 large clove garlic, crushed

½ cup diced bread

¼ cup olive oil

1 tablespoon water

¼ teaspoon ground cumin

½ teaspoon salt

½ teaspoon Tabasco sauce

GARNISHES

2 teaspoons extra-virgin olive oil

¼ teaspoon paprika

½ teaspoon poppy seeds

1 teaspoon chopped fresh parsley

3 or 4 tostados or hard taco shells, broken into wedges, or toasts or rice crackers

I like to offer guests a little treat when I’m serving drinks, and this dip is always welcome. My pantry is never without canned beans, from cannellini beans to black beans to large butter beans. The garnishes make the dish look more attractive—and more like a classic hummus made with chickpeas.

1. MAKE THE DIP: Put 1¾ cup cannellini beans in a blender or food processor; reserve remaining beans (about cup) for garnish. Add all the remaining dip ingredients and process until very smooth, scraping the bowl with a rubber spatula a few times to help combine the ingredients. Transfer the dip (you should have about 2 cups) to a shallow dish, and create a well in the center.

2. MAKE THE GARNISHES: Put the reserved beans into the well in the dip and pour in the oil. Sprinkle with the paprika, poppy seeds and parsley.

Serve surrounded by the tostados or tacos, toasts or crackers.

Page 3: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

CARPACCIO OF BABY BELLASJACQUES PÉPIN

4 S E R V I N G S

8 ounces baby bella mushrooms or large cremini mushrooms (about 8; you will use only the caps)

¾ teaspoontrufflesaltorregularsalt

½ teaspoon freshly ground black pepper

1½teaspoonsfinelygratedlemonzest

1 tablespoon fresh lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon grated Parmigiano-Reggiano cheese

1 tablespoonfinelymincedscalliongreens or fresh chives

Thin baguette slices, for serving

I had a few friends coming for drinks and I didn’t have anything for them to munch on except olives. I had a few mushrooms left over from the previous night’s dinner and decided to make a carpaccio of mushrooms. Only the caps are used; the rest can be pureed or sautéed and used in a soup or stew. The mushrooms become more flavorful after standing at room temperature for 1 hour. Truffle salt improves the taste, but regular salt is fine.

1. Holding a mushroom by the stem and on its side, cut the cap into 1/8-inch-thick slices (you should have 5 slices per cap). Repeat with all the mushrooms, reserving the stems and gills for another recipe.

2. Arrange the mushroom slices on a platter so they overlap slightly, like roof titles, starting with the biggest and finishing with the smallest. Sprinkle the salt, pepper, lemon zest and lemon juice on top, then sprinkle with the oil and cheese and finish with the scallions or chives. Let macerate for 1 hour at room temperature.

Serve with thin slices of baguette.

Page 4: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

EGGS IN PEPPER BOATSJACQUES PÉPIN

4 S E R V I N G S

2 cubanelle, poblano or banana peppers (about 4 ounces each)

1 tablespoon olive oil

4 tablespoons water

½ teaspoon salt

6 tablespoons grated cheddar cheese

4 extra-large eggs (preferably organic)

¼ teaspoon freshly ground black pepper

About 2 tablespoons fresh cilantro leaves

One day I decided to cook eggs in sweet peppers with a bit of cheese and cilantro. It made a great lunch dish. I used the long pale green peppers sometimes called banana peppers. Poblano and cubanelle also work, especially if you want to add a little heat.

1. Split the peppers in half lengthwise, and remove the seeds and the stems if desired. Arrange them cut side down in a large skillet, and add the oil, water, and ¼ teaspoon of the salt. Cover and cook over medium heat, turning occasionally, for about 4 minutes, or until the peppers are softened somewhat but still firm.

2. Remove the skillet from the heat and, if necessary, turn over the peppers so they are hollow side up. Place the cheese in the peppers. Break an egg into each one and sprinkle the eggs with the remaining ¼ teaspoon salt and the pepper.

3. Return the skillet to the stove, cover, and cook over medium heat for 3 to 4 minutes, until the eggs whites are set but the yolks are still runny. Transfer to plates, sprinkle with the cilantro and serve immediately.

Page 5: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

GRILLED CHICKEN TENDERS CHIMICHURRIJACQUES PÉPIN

4 S E R V I N G S

CHICKEN

1¼ pounds chicken tenders (about 16)

½ teaspoon salt

1 tablespoon olive oil

CHIMICHURRI

½ cup coarsely chopped fresh cilantro

cup minced scallions

1 tablespoon chopped garlic

½ cup julienned radishes

1 teaspoon dried oregano, preferably Mexican

½ teaspoonhotpepperflakes

½ teaspoon salt

2 tablespoons fresh lime juice

cup olive oil

Chimichurri, originally from Argentina, is a finely chopped mixture of garlic, parsley, oil and vinegar, usually served with steak. In Mexico, it is made with cilantro and lime juice, and my version contains cilantro, scallions, radishes and Mexican oregano. If chicken tenders are not available, cut up boneless, skinless chicken breasts.

1. MAKE THE CHICKEN: Preheat the oven to 140°. Heat a grill to hot (or heat a nonstick skillet until very hot). Put the chicken in a bowl, sprinkle with the salt and oil, and stir until well coated.

2. Arrange the chicken on the hot grill or in the hot skillet, and cook for about 1 ½ minutes. Turn and cook for 1 minute on the other side, until just cooked through. Transfer to a platter and keep warm in the oven while you prepare the sauce.

3. MAKE THE CHIMICHURRI: Mix all the sauce ingredients together in a bowl.

Serve the chicken coated with the sauce.

Page 6: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

INSTANT ORANGE CAKEJACQUES PÉPIN

4 S E R V I N G S

3 seedless oranges (about 10 ounces each)

½ cup mascarpone cheese

1 tablespoon sugar

1 pound cake (12 ounces), brown edges trimmed off all around, cut lengthwise into ¾-inch slices

2 tablespoons Grand Marnier

½ cup orange marmalade

A few sprigs of fresh mint for decoration

I made this dessert when friends came by for drinks and didn’t leave. I found a pound cake in the freezer and a couple of oranges and some leftover mascarpone in the refrigerator, although crème fraîche or sour cream would also work. These impromptu dishes often work out best.

1. Using a sharp knife, peel the oranges, removing the skin and pith so the flesh is exposed. Cut between the membranes of the orange and remove the segments (you will have about 25). Squeeze the membranes over a small bowl to extract all the juice (about 1/3 cup), and reserve the juice.

2. Mix the mascarpone cheese with the sugar.

3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate, or a glass platter (about 9 inches across and 1 inch deep) that is nice enough to go the dining room.

4. Mix half the reserved orange juice with the Grand Marnier and sprinkle it on the cake slices. Spread the mascarpone on top and arrange the orange segments on top of the mascarpone. Combine the remaining juice with the orange marmalade and coat the orange segments with it. Decorate with the mint.

5. Serve, using a large spoon to lift up the cake pieces.

Recipes from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Page 7: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

HIDE AND SEEK SALMON SALAD WITH TEFF NOODLESMARCUS SAMUELSSON

2 S E R V I N G S

NOODLES

1 package ramen noodles (or any variation of fresh ramen noodles)

½ tablespoon chopped dill

2 teaspoons mirin

1 tablespoon soy sauce

½ teaspoon wasabi paste

1 teaspoon white miso

2 tablespoons olive oil

¼ teaspoon berbere (or paprika)

6 arugula leaves, ripped

2-inch piece of cucumber, thinly sliced

2-inch piece of daikon, thinly sliced

½ apple,peeledandfinelydiced

4 mint leaves, ripped

SALMON

½ teaspoon wasabi

2 teaspoons miso

3 tablespoons olive oil

¼ teaspoon berbere (or paprika)

Two4-ouncePacificCoastsalmonfilets

1 tablespoon butter

2 teaspoons fresh chopped dill

1. MAKE THE NOODLES: Bring a large pot of water to a boil, add ramen noodles and cook for 45 seconds. Drain, transfer to large bowl and set aside.

2. In a medium bowl, whisk together ½ tablespoon dill, mirin, soy sauce, ½ teaspoon wasabi paste, 1 teaspoon white miso, 2 tablespoons oil and ¼ teaspoon berbere.

3. Add the spice mixture, arugula, cucumber, daikon, apple and mint to the bowl with noodles. Toss to combine, and set aside.

4. MAKE THE SALMON: In a bowl, whisk together ½ teaspoon wasabi, 2 teaspoons miso, 2 tablespoons oil and ¼ teaspoon berbere (or paprika). Brush salmon filets with mixture.

5. In a large skillet, heat remaining 1 tablespoon oil and the butter over mediu. Add chopped dill and salmon, and sear for two minutes on one side. Remove from skillet and transfer to a serving bowl.

6. Top with ramen salad and serve immediately.

Page 8: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

B&B LOX, CALI SECRET RICE, AVOCADO, ONION JAM AND PICKLES(PAGE 1 OF 2)MARCUS SAMUELSSON

6 T O 8 S E R V I N G S

B&B LOX

1 raw red beet, grated

1 cup salt

1 tablespoon fennel seeds

2 cups light brown sugar

½ cup chili powder

1½-poundskin-onsalmonfillet,pinbonesremoved

5 cilantro sprigs, roughly chopped

Two 3-inch pieces of ginger, peeled and grated

2 tablespoons bourbon

1. In a small bowl, combine the grated beets, salt, fennel seeds, sugar and chili powder. Mix well.

2. Place the salmon in a shallow dish and rub a handful of the salt mixture into both sides. Sprinkle the salmon with the remaining mixture and cover with the cilantro and ginger. Cover with plastic wrap and let stand for 3 hours at room temperature. Drizzle bourbon on top. Cover again with plastic wrap.

3. Transfer the salmon to the refrigerator and let cure for 12 hours.

4. Scrape the seasonings off the salmon. Remove the skin and blood line. Slice thinly on a bias and serve with the Secret Rice, Avocado, Onion Jam and Pickles.

CALI SECRET RICE

1½ cups water

1 cup jasmine rice, rinsed

1 garlic clove, minced

One 2-inch piece ginger, minced

2 tablespoons rice vinegar

1 tablespoon sugar

1 teaspoon togarashi

1 tablespoon soy sauce

1 teaspoon miso

1 sheet kombu

½ cupriceflour

1 teaspoon rice powder

½ cup poha

1. Heat a medium saucepan over low heat. Add water, rice, garlic and ginger, then toss quickly and add rice vinegar, sugar, togarashi, soy sauce, miso and kombu. Put a lid on the pot and cook for 10 minutes.

2. Remove the saucepan from heat and let the rice steam for another 10 minutes.

3. In a small bowl, combine rice flour, rice powder and poha.

4. Remove the kombu from the rice. Divide the steamed rice into pieces about half the size of a golf ball, dust with rice flour mixture and deep-fry for 20 seconds. Remove from fryer. Set aside.

Page 9: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

B&B LOX, CALI SECRET RICE, AVOCADO, ONION JAM AND PICKLES(PAGE 2 OF 2)MARCUS SAMUELSSON

6 T O 8 S E R V I N G S

AVOCADO AND ONION JAM

AVOCADO

2 avocados, halved, pitted, and peeled

½ teaspoon wasabi, to taste

½ cup fresh lime juice (from 4-6 limes)

2 teaspoons chopped cilantro

Water, as needed

ONION JAM

2 red onions, thinly sliced

2 shallots, minced

2 garlic cloves, minced

2 poblano peppers, chopped

2 tablespoons soy sauce

2 tablespoons honey

½ cup olive oil

¼ cup rice vinegar

1. MAKE THE AVOCADO: Combine avocado, wasabi and lime juice in the bowl of a food processor. Puree, adding water as needed. Set aside.

2. MAKE THE ONION JAM: In a large skillet over low heat, cook down onions, shallots, garlic and poblano peppers for 30 minutes. Add soy sauce, honey, oil and rice vinegar, and cook for another 30 minutes. Puree and fold the jam into the avocado mixture. Spoon a dollop on top of each rice ball.

PICKLES

5–6 small Persian cucumbers, halved and lightly crushed (about 2 cups)

¼ cup sugar

¼ cup salt

½ cup rice vinegar

2 tablespoons Korean chili paste

1 tablespoon soy sauce

½ tablespoon sesame oil

1. Rub the cucumbers with salt and sugar, and let sit for 2 minutes. Strain off the liquid. Mix the rest of the ingredients and combine with the cucumber.

2. Let sit in the refrigerator covered for 12 to 24 hours.

Page 10: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

SALMON BURGER WITH CABBAGE TZATZIKIMARCUS SAMUELSSON

4 S E R V I N G S

SALMON BURGERS

½ pound salmon steak, cut into ¼-inch dice

6 large sea scallops, cut into ¼-inch dice

1 tablespoonfinelychoppedpickledginger

2 garliccloves,finelychopped

1 tablespoonfinelychoppedcilantro

1 tablespoon Thai red chile dipping sauce or sweet chili sauce

1 teaspoon wasabi powder

¼ cupfreshlysqueezedlimejuice(about2-3 limes)

Kosher salt and freshly ground black pepper

4 small square focaccia or small soft rolls

2 tablespoons olive oil, plus extra for brushing

4 tomato slices

1 avocado, halved, pitted, and peeled

CABBAGE TZATZIKI

1 cup yogurt

3 garlic cloves

Juice of 1 lime

2 tablespoons chopped fresh dill

1 tablespoonchoppedfreshflat-leafparsley

3 cups thinly sliced napa cabbage

Kosher salt

1. MAKE THE SALMON BURGERS: In a medium bowl, combine the salmon, scallops, pickled ginger, garlic, cilantro, chile sauce, wasabi and lime juice. Mix well. Season with salt and pepper to taste. Let stand for 10 minutes, then transfer to a strainer set over a bowl to drain off any excess liquid.

2. Split the focaccia in half and toast lightly. Brush the cut sides with a little olive oil.

3. Shape the salmon mixture into 4 patties. In a large skillet, heat 2 tablespoons oil over medium-high heat until hot. Add the salmon burgers, reduce the heat to medium, and cook, turning once, for 2 minutes on each side, or until golden brown. Be careful not to overcook—the salmon should be medium rare.

4. MAKE THE TZATZIKI: Combine the yogurt, garlic, lime juice, dill and parsley in a food processor or blender and process until smooth. Put the cabbage in a bowl, add the yogurt mixture and toss to coat. Season with salt to taste.

5. Put a slice of tomato and a few slices of avocado on the bottom half of each of four squares of focaccia and top with a salmon burger. Spread the tzatziki over the salmon, cover with the tops of the focaccia and serve.

Page 11: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

CITRUS TART DOUGHJOHNNY IUZZINI

M A K E S T W O 9 - I N C H R O U N D T A R T S H E L L S O R E I G H T 4 - I N C H T A R T S H E L L S

2½cupsall-purposeflour,plusmoreforrolling

cup sugar

½ teaspoon kosher salt

¾ cup (1½ sticks) cold unsalted butter, diced

2 large egg yolks

¼ cup cold water

Finelygratedzestof1orangeorlemon

This dough is super flaky, and it puffs a bit as you bake it. In the French kitchen, this would be a type of pâte brisée (paht-bree-ZAY), which means “short pastry.” It is somewhere between a sweet, sugary dough and piecrust. It is lighter than piecrust dough and a bit more delicate.

1. Put the flour, sugar, and salt in a food processor and pulse a few times to mix and lighten it. Add the butter and pulse until the mixture has pea-size clumps. In a separate bowl, whisk the egg yolks, water, and zest together and, while pulsing, drizzle the liquid into the mixture. Pulse until the dough just begins to come together; do not overmix.

2. Turn out the dough onto a lightly floured work surface and knead once or twice until smooth. Divide the dough into 2 equal portions and form each into the shape of the pan you are lining. Wrap the dough tightly in plastic wrap and chill for at least 1 hour and up to 1 day, or wrap tightly and freeze for up to 1 month.

NOTE This tart dough is very forgiving; if it cracks or tears while rolling or lining pans, patch it and smooth with your fingers.

Baking Tart Shells

1. Preheat the oven to 375°. Press the tart dough into the pan. Dock the bottom and sides with a fork; choose a fork with fine tines so you don’t poke large holes in the dough. Line the tart dough with a piece of parchment larger than the pan. (I typically use parchment that has already been used because it is softer or coffee filters that are trimmed down.) Trim the paper to just fit within the shell, and then coat the dough with a very thin layer of cooking spray before lining the dough with paper. Don’t use aluminum foil—this will deflect heat away from the crust, and the bottom of the tart will not bake at the same rate as the sides. Sprinkle an even, thin layer of rice or dried beans over the surface of the paper (I don’t like using baking weights because they are too heavy and you can’t get them into the corners). You can press rice into the edges to weight the crust down evenly so it doesn’t bubble up. Set the lined tart pan on a baking sheet.

2. Bake the tart shell until the edges are just turning a very light golden color and the bottom of the tart is dry when you carefully lift the parchment to check it, 12 to 15 minutes. Remove the parchment and rice and return the tart shell to the oven. If the recipe has filling that needs additional baking time in the shell, bake just until the edges are light golden brown, about 10 minutes. If the shell is being filled with a filling that requires no additional baking, bake it until it is evenly golden brown on all sides and crisp, 15 to 20 minutes more.

3. If the recipe calls for a filling that is very loose or liquid (regardless of whether the filling needs additional baking time), lightly brush the bottom and sides of the finished tart shell in the pan with beaten egg white to seal the crust, and then bake it 1 to 2 minutes until it does not look wet and the bottom crust is set.

4. Unbaked tart shells can be wrapped tightly and frozen for up to 1 month before baking; you can bake them from frozen, but they will require a few more minutes in the oven than usual. Finished, baked tart shells do not freeze well; cooled shells can be covered tightly with plastic wrap and stored at room temperature for up to 1 day before being filled.

Page 12: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

STRAWBERRY-TARRAGON TARTJOHNNY IUZZINI

M A K E S O N E 9 - I N C H T A R T ; 1 0 T O 1 2 S E R V I N G S

1½to2poundssmall,uniform-sizeripestrawberries, hulled

½ cup granulated sugar

½ cup water

1 cup plus 1 tablespoon fresh tarragon leaves

1 recipe Tarragon-Vanilla Pastry Cream

Citrus Tart Dough, formed into a 9-inch tart shell and fully baked

Chopped pistachios, for garnish (optional)

Confectioners’ sugar, for dusting

This recipe was inspired by the amazing fraise des bois (small wild strawberry) tarts I constructed while working at Ladurée in Paris under Chef Pierre Hermé. Make this tart in the spring, when small, juicy strawberries are ripe and can be found at farmer’s markets; don’t use the huge berries with the thick white cores found year-round. You could also use fresh ripe local cherries in midsummer. The soft, anise-like flavor of tarragon goes great with either of these juicy red fruits.

1. Halve the strawberries lengthwise if they are larger than a big raspberry, and put them in a large bowl. In a small saucepan, heat the granulated sugar and water over medium heat until the sugar is completely dissolved; let cool. Pour the syrup into a blender and add 1 cup of the tarragon leaves; blend until very smooth. Pour the syrup over the strawberries and let stand at room temperature, stirring occasionally, for 30 minutes.

2. Put the pastry cream into a small bowl and whisk it lightly to loosen it. Spread the cream in an even layer in the bottom of the baked tart shell. Drain the berries and arrange them in concentric circles, tips upright, on the pastry cream, as close together as possible but in a single layer. Chill the tart for up to 1 day.

3. Sprinkle the remaining 1 tablespoon tarragon leaves and the pistachios, if using, over the tart and dust it lightly with confectioners’ sugar before slicing and serving.

NOTE To get that perfectly shiny glazed look of a tart from a bakery, warm some seedless wild strawberry jelly or jam in a small pan and add a little water to thin it. Use a small brush to apply a very thin coat of jam on the berries; the thinner, the better. The fruit should glisten but not have clumps of jelly stuck to it or the tart.

Page 13: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

TARRAGON-VANILLA PASTRY CREAMJOHNNY IUZZINI

M A K E S A B O U T 1 ½ C U P S

1 cup whole milk, plus more as needed

1 cup chopped fresh tarragon leaves

1 vanilla bean, split and scraped

3 tablespoons sugar

1½ tablespoons cornstarch

¼ teaspoon kosher salt

3 large egg yolks

2 tablespoons (¼ stick) cold unsalted butter, diced

1. In a small saucepan, heat the milk, tarragon, and vanilla bean and seeds over medium heat, stirring occasionally, for about 3 minutes, until the milk is very hot and steaming but not boiling. Remove from the heat, cover, and let stand until room temperature.

2. Remove the vanilla bean and transfer the mixture to a blender. Puree until very smooth. Set a very fine mesh strainer over a liquid measuring cup and strain the mixture into it, pressing on the solids with a rubber spatula to extract as much liquid as possible. Discard the solids. Add enough fresh milk to bring the quantity back to 1 cup. Return the milk to the saucepan over medium heat and cook until very hot and steaming but not boiling, about 3 minutes.

3. Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together.

4. In a medium bowl, whisk the egg yolks until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy. While whisking, pour about a third of the hot milk over the yolk mixture and whisk very well until combined. Add another third of the hot milk and whisk well. Whisk in the remaining milk and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil. Once it is bubbling, whisk the mixture vigorously at a boil for 2 full minutes.

5. Remove the pan from the heat and whisk in the butter, a little at a time. Pass the mixture through a fine mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Discard the vanilla bean or reserve for another use. Spread the pastry cream into a thin layer on the sheet; lay a sheet of plastic wrap directly on the surface. Cool the pastry cream to room temperature; refrigerate for at least 2 hours and preferably overnight.

6. When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days.

Page 14: CAMEMBERT IN PISTACHIO CRUST - Recipes, …2. Mix the mascarpone cheese with the sugar. 3. Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate,

SMOKED TRI TIPTYLER FLORENCE

2 T O 4 S E R V I N G S

STEAK

3 cups hickory wood chips

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon garlic powder

One 2 ¼-pound tri-tip steak, trimmed

Cilantro sprigs

Cooking spray

SALSA VERDE

1 cup lightly packed organic parsley leaves, roughly chopped

1 tablespoon capers

2 organic green garlic bulbs (white and light green parts only), sliced (or 5 regular garlic cloves, sliced)

Zest of ½ organic lemon

Juice of ½ organic lemon, plus more to taste

Pinchofcrushedredpepperflakes

Kosher salt

¼ cup extra-virgin olive oil

1. Make the steak: Soak wood chips in water 1 hour. Drain well.

2. In a small bowl, combine salt, pepper, and garlic powder. Sprinkle evenly over the steak. Let steak stand at room temperature for 30 minutes.

3. Remove the grill rack, and set aside. Heat one side of the grill to high and the other side to medium. Place wood chips on hot coals on medium-heat side of grill; heat wood chips 10 minutes. Coat the grill rack with cooking spray; place on grill.

4. Place the steak on the grill rack over the high-heat side of the grill. Grill 6 minutes, turning three times. Move steak to medium-heat side of grill. Grill 40 minutes, or until a thermometer registers 140° (medium-rare) or you reach desired degree of doneness.

5. Meanwhile, make the salsa verde: Place parsley, capers, garlic, lemon zest, lemon juice, red pepper flakes, and ½ teaspoon kosher salt in a food processor. Pulse until all ingredients are chopped and well combined. Scrape down the sides. With the motor running, slowly stream in the olive oil. Stop after you’ve added half the oil, scrape down the sides, and then add the rest of the oil. Transfer the salsa verde to a small bowl, and season to taste with additional salt and lemon juice.

6. Remove the steak from the grill; let it stand 10 minutes. Cut steak diagonally across the grain into thin slices. Garnish with cilantro sprigs and salsa verde.

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GREEN JUICE (THAT YOU ACTUALLY WANT TO DRINK) GAIL SIMMONS & HUGH ACHESON

2 S E R V I N G S

3 large kale leaves, de-stemmed and roughly chopped

2 cups spinach

3 stalks celery, cut into 2-inch pieces

½ hothouse cucumber, cut into 2-inch pieces

1-inch piece ginger, peeled and sliced

½ cup parsley leaves

¼ cup lemon juice (about 2 lemons)

¼ teaspoon cayenne or freshly ground black pepper

½ teaspoon kosher salt

½ green apple, cored and cut into 2-inch pieces (optional)

1. Place all ingredients in a blender. Blend until smooth. Strain through a fine mesh sieve, reserving solids for another use, or freeze. Serve chilled or over ice. Drink within 24 hours.

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ROASTED FENNEL AND PRESERVED LEMON HUMMUS WITH HARISSA AND OLIVESGAIL SIMMONS

M A K E S A B O U T 2 C U P S

1 fennel bulb, trimmed and cut into eight even pieces, fronds chopped and reserved

2 garlic cloves, peeled

2 tablespoons extra-virgin olive oil, divided

2 teaspoons kosher salt, divided

1 (15-ounce) can chickpeas, rinsed well and drained

½ cup tahini, well-stirred

¼ cup lemon juice (about 2 lemons)

2 slices preserved lemon, chopped

Freshly ground black pepper

¼ cup water

2 teaspoons harissa

¼ cup kalamata olives, pitted and roughly chopped

Fresh pita or pita chips, for serving

1. Preheat the oven to 400°.

2. Spread fennel in an even layer on a parchment-lined baking sheet and add garlic cloves. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon salt. Toss to evenly coat, and roast in oven until tender and golden, turning over halfway through cooking, about 25 minutes total. Allow to cool. Remove the garlic and coarsely chop the fennel.

3. In a blender, combine chickpeas, tahini, lemon juice, remaining tablespoon oil, preserved lemon, 1 ½ teaspoons salt, a few turns of pepper, roasted garlic cloves and half the chopped fennel. Blend until smooth. Add water, if needed, to thin hummus to your liking. Adjust seasoning if needed.

4. Spread hummus in a shallow bowl, spoon harissa in center and sprinkle with olives, remaining roasted fennel and fennel fronds.

Serve with pita or pita chips.

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MIXED BERRY ICE POPSGAIL SIMMONS

M A K E S 1 0 – 1 2 I C E P O P S

½ cup granulated sugar

½ cup water

2 cups strawberries

¼ cup mint leaves

2 cups blueberries

2 tablespoons cream

1. In a small saucepan, combine sugar and water and heat to dissolve. Allow to cool.

2. Place strawberries, mint leaves and half the simple syrup in a blender. Blend until smooth, transfer to a bowl or small pitcher and set aside.

3. Rinse blender, and add blueberries and remaining simple syrup. Blend until smooth, and strain into a separate bowl. Swirl in cream.

4. Fill ice pop molds a third of the way with the strawberry mixture. Freeze until firm but not solid, about 1 hour. Remove from freezer and pour the blueberry mixture on top of the strawberry mixture, another third of the way. Add ice pop sticks, pushing them nearly through the ice pops, and freeze for another hour. Top with more strawberry mixture to fill, and freeze until firm, at least 4 hours.

5. Dip molds in hot water to unmold. Serve immediately.

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CARROT PUREE WITH ROASTED CARROTS, CARROT TOPS AND BROWN BUTTERHUGH ACHESON

4 T O 6 S E R V I N G S

2 tablespoons unsalted butter

½ cup chopped yellow onion

Sea salt

3 cups chopped carrots (about 1 ½ pounds carrots)

2 cups chicken stock

Juice of 1 lemon

1. In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the onion and some salt, and slowly cook the onion until it’s soft, about 10 minutes. Add the carrots and continue to cook for 10 minutes. Add the stock and bring to a boil. Turn down the heat and simmer, uncovered, for 15 minutes or until the carrots are completely soft.

2. Carefully pour the carrot mixture into a blender, and puree on high speed until completely smooth. While the blender is on, add the remaining tablespoon butter and the lemon juice. Add more salt if desired. Serve immediately.

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ENGLISH PEA SOUP WITH MINTED CRÈME FRAÎCHE, PEEKYTOE CRAB AND JULIENNED BACONHUGH ACHESON

6 S E R V I N G S

2 tablespoons unsalted butter

1 small yellow onion, diced

1 leek, cleaned and diced

1 rib celery, diced

1 small russet potato, peeled and diced

3½ cups light chicken stock or water

Bouquet of thyme, parsley and bay

Salt, to taste

1 pound English peas

¼ cup heavy cream

6 tablespoons crème fraîche

2 teaspoons chopped mint

6 ounces peekytoe crabmeat

6 ounces julienned bacon, crisped off in a pan

1. Melt the butter in a large pot over medium heat. When the butter foams and pops a bit, add the onion, leek and celery. Sweat down the vegetables for about 15 minutes to develop flavor but not too much color. You are pulling out all those beautiful sugars in the onions, but not trying for caramelization.

2. Add the potato and the stock or water. Add the bouquet and a pinch of salt for good measure. Cover pot and bring to a boil. Reduce heat and simmer until the potatoes are tender.

3. Add the peas and continue to cook for another 10 minutes. When the peas are tender, remove from heat and add the cream.

4. Carefully puree soup in a blender in batches, then pass it through the finest chinois or strainer you have. (If you only have a colander, buy a chinois—it will come in handy.)

5. In small bowl, mix together the crème fraîche and mint.

6. To serve, divide the soup among six warmed soup bowls, float a dollop of crème fraîche in the middle of each one and divide the crab and bacon among them.

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MANGO, TURMERIC, MAPLE AND YOGURT SMOOTHIEHUGH ACHESON

M A K E S 1 Q U A R T

1 large ripe mango, peeled and pitted

2 tablespoons peeled and minced fresh turmeric

1 cup plain Greek yogurt

1 cup whole milk

2 tablespoons lime juice

2 tablespoons maple syrup

Place all ingredients in a blender. Blend until very smooth. Serve immediately.

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BRAISED LAMB SHOULDER, CLAMS, PICKLED CHILIES & MINTCHRIS COSENTINO

S E R V E S 1 2 - 2 0

LAMB

One 9-pound bone-in lamb shoulder

Kosher salt and freshly ground pepper

2 cups good-quality white wine

1 large carrot, peeled

1 white onion, peeled and halved

1 bulb fennel, halved

2 stalks celery

1 cup crushed garlic cloves

¼ cup extra-virgin olive oil, half for lamb, half for vegetables

1½ gallons lamb stock (or chicken or beef stock)

2 fresh bay leaves

1 bunch fresh thyme

1 bunch mint stems (reserve leaves for clams)

CLAMS

2 tablespoons extra-virgin olive oil

2 tablespoons sliced fresh garlic cloves

1 pound clams, savory or manila

1 cup white wine

1 cup julienned red onion

½ cup Mama Lils pickled peppers

1 cup mint leaves (reserved from lamb)

Juice of 2 lemons

salt and freshly ground black pepper

1. MAKE THE LAMB: Season the lamb shoulder with salt and pepper. Place in a large nonreactive pan and marinate in the white wine with the vegetables. Cover and refrigerate for 24 hours.

2. Remove the meat from the marinade and pat dry. Place a large rondeau over medium heat, add 3 tablespoons olive oil, and sear the lamb on all sides until caramelized, about 5 minutes per side. Remove meat from the rondeau and place in a large nonreactive braiser.

3. Preheat the oven to 300°. Strain the white wine marinade, reserving the vegetables and liquid. In the same rondeau, sear the vegetables in the remaining oil, then deglaze with the white wine marinade. When the liquid is reduced by half, add the lamb stock and bring to a boil. Pour the boiling stock and vegetables over the lamb shoulder in the braiser. Add a tied bunch of bay leaves, thyme, and mint stems (bouquet garni) to the braiser.

4. Place the braiser, uncovered, in the oven and cook until tender, about 3 ½ hours. Halfway through the cooking time, cover the pan with a lid or foil so the lamb has enough time to develop color.

5. Remove the braiser from the oven and place on the stove. Remove the vegetables and bouquet garni from the braiser. Baste the lamb with the pan juices. Set aside.

6. MAKE THE CLAMS: In a separate large skillet, cook 2 tablespoons oil and the garlic over medium heat until the garlic starts to smell delicious. Add the clams and the wine. Cover the clams until they start to open. Remove the lid, and then cook until the white wine is reduced slightly. Add ½ cup of the reduced lamb jus from the braiser.

7. Once all the clams have opened, put the glazed lamb shoulder in a serving dish and top with the opened clams.

8. In a bowl, toss together the red onion, pickled peppers, and mint leaves. Scatter over the top of the lamb and clams. Serve with a fresh squeeze of lemon (and bibs!).

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PORK BELLY AND ANGRY LOBSTER(PAGE 1 OF 2)CHRIS COSENTINO

8 T O 1 0 S E R V I N G S

PORK BELLY

One 3-pound meaty pork belly, skin on

salt and freshly ground pepper

2 cups white wine

1 jalapeño, halved

2 tablespoons extra-virgin olive oil

1 fennel bulb, halved

1 onion, halved

1 carrot

1 gallon pork stock (or chicken stock)

LOBSTER

2 gallons court bouillon (recipe follows)

One 2 ½-pound lobster

2 tablespoons lard

2 tablespoons fermented black bean chili paste, or more to taste (recipe follows)

2 tablespoons butter

3 cups sugar snap peas, strings removed

1 large bunch pea tendrils

2 bunches scallions

1 cup garlic cloves, crushed with a knife

1. MAKE THE PORK: Score the pork belly skin with a hatch marks to create diamonds, then season with salt and pepper. Marinate overnight with the wine, jalapeño and vegetables.

2. Place the pork belly in a nonreactive ovenproof pan. Strain the marinade, and reserve the vegetables and wine. Discard the jalapeño.

3. Preheat the oven to 300°. In a large skillet over high heat and sear the oil, fennel, and onion until caramelized, then place in the pan with the pork belly. Deglaze the searing skillet with the wine from the marinade and cook until very concentrated and almost dry.

4. Add the stock to the searing pan and bring to a boil. Once boiling, pour into the nonreactive pan to cover the pork belly just until the liquid reaches the bottom edge of the skin. This will allow the fat to render and the skin to crisp. Place the pork in the oven and braise for 3 hours, uncovered, until the skin gets crispy.

5. Place the braising pan on the stove. Increase the oven to 500°. Remove the pork belly from the braising pan and place it, skin side up, in a large ovenproof skillet. Place the skillet in the hot oven and crisp the skin.

6. MAKE THE LOBSTER: Just before you remove the pork belly from the oven at the end of braising, in a large pot bring the court bouillon to a boil. Drop the lobster into the pot, and cook for 7 minutes. (A 2 ½-pound lobster would normally cook for 12 minutes, but this one needs to be undercooked because it will cook more in the sauce.)

7. Remove the lobster from the court bouillon and place it on cutting board. Remove the head, cut the tail (with the shell left on) into four sections and crack the claws and knuckles. Use scissors if needed.

8. In a large skillet or wok over high heat, add the lard, the garlic cloves and the lobster, tossing it in while it’s still hot from the blanching water. Add the black bean chili paste and cook for Add the butter and the snap peas and cook for another few minutes.

9. Place the crispy pork belly on a large platter. Add some pork stock to the lobster skillet, then add in the pea tendrils. Rebuild the lobster over the pork belly by recreating shape . Top with scallions and serve with a bib—it gets messy! Serve with extra sauce on the side.

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PORK BELLY AND ANGRY LOBSTER(PAGE 2 OF 2)CHRIS COSENTINO

8 T O 1 0 S E R V I N G S

FERMENTED BLACK BEAN CHILI PASTE

2/3cupchiliflakes

1/3 cup fermented black beans

4 large cloves garlic, crushed

1 each star anise pod

2 tablespoon fresh ginger, peeled & ground

3 cups canola oil

1. Place all ingredients in a non reactive pot and bring it to low heat on a pilot light so the flavor can develop. Let sit, stirring frequently. After approximately 45 minutes, remove from the heat and let cool slowly. Cool over night in the refrigerator it tastes better the next day.

COURT BOUILLON

2 gallons water

700 ml white wine (one bottle less ¼ cup)

1 bunch thyme

1 bunch parsley stems

2 fennel bulbs, halved

2 yellow onions, halved

1 head celery, roughly chopped

2 bay leaves

1 tablespoon black peppercorns

1 tablespoon coriander seed

1 tablespoon fennel seed

1 tablespoon salt

1. In a large stockpot, bring all ingredients to a boil. Reduce to simmer and cook 15 minutes. Strain and use.

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CHEDDAR CHEESE RISOTTOGRAHAM ELLIOT

4 T O 6 S E R V I N G S

BACON POWDER

4 slices thick-cut bacon, chopped into small pieces

APPLE GARNISH

2 Gala or other sweet apples, peeled, cored, and julienned (reserve the peelings)

2 tablespoons fresh lemon juice (about ½ lemon)

1 cup grenadine

½ cup apple cider vinegar

¼ cup packed brown sugar

GLAZED ONIONS

2 tablespoons unsalted butter

2 cups peeled pearl onions

3 tablespoons hard cider

RISOTTO

2 tablespoons olive oil

1 cup minced onions

2 cups Arborio rice

3 cups dry white wine

4 ounces Wisconsin cheddar cheese, shredded (about 1 cup)

2 ounces mascarpone (about ¼ cup)

Salt and coarsely ground black pepper

1 bunch chives, newly chopped, for garnish

1. MAKE THE BACON POWDER: In a small skillet, slowly cook the bacon over medium-low heat. Spoon off the fat and discard as the bacon cooks. When the bacon browns, use a slotted spoon to transfer it to a mesh sieve or a chinois to drain a little more. Spread the bacon on paper towels and allow it to air-dry for 2 to 3 hours.

2. Grind the dried bacon pieces in a spice or coffee grinder. Spread the bacon powder on paper towels and let it air-dry for at least 6 hours. You can make the powder up to 2 days ahead and store in an airtight container at room temperature until ready to use.

3. MAKE THE APPLE GARNISH: In a small bowl, toss the apples with the lemon juice. Add some cold water to cover the apples, and set aside for up to 4 hours.

4. In a small saucepan, combine the grenadine, vinegar, and brown sugar with the reserved peelings. Bring to a boil over medium-high heat, reduce the heat and simmer for about 5 minutes, or until the syrup has reduced to the consistency of honey. Transfer the syrup to a blender and puree until smooth. Set aside.

5. MAKE THE GLAZED ONIONS: In a large skillet, melt the butter over medium-high heat. When hot, cook the pearl onions for about 15 minutes, or until browned and tender. Add the hard cider, reduce the heat to medium, and cook for another 30 minutes, or until the onions are cooked through. Lift the onions from the cooking liquid, cover and set aside.

6. MAKE THE RISOTTO: In a large saucepan, bring 3 cups of water to a boil. Reduce the heat so the water is barely simmering but very hot.

7. In a large, deep pot, heat the oil over medium-high heat and sauté the minced onions for 4 to 5 minutes, or until translucent. Add the rice and stir with a wooden spoon to mix well with the onions. Cook for 5 more minutes.

8. Reduce the heat to medium-low and add 1 cup of the wine, stirring the rice and wine continuously with the wooden spoon. When the rice has absorbed the first cup of wine, add another cup. Stir the rice and wine, and add the final cup of wine when the rice has absorbed the second cup. As you stir, the rice will release its natural starches, which help absorb the liquid.

9. Begin adding the hot water in ¼-cup increments, stirring all the while. When you have added about 1 cup of hot water, start tasting the rice. When it is al dente and has a little toothiness, stop adding water. The entire process should take about 20 minutes. Keep the hot water on the stove.

10. Add the cheddar and mascarpone to the hot risotto. Stir to allow the cheese to melt into the rice. Season with salt and pepper. (Make sure you use enough pepper, which helps cut through the flavors of the dish.)

11. Divide the risotto among four to six serving plates or shallow bowls. Drain and pat dry the julienned apples and garnish each serving with the apples, chives, and bacon powder. Spoon the pureed apple peelings around the outside of the dish.

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GRAHAM’S SIGNATURE CAESAR SALADGRAHAM ELLIOT

4 S E R V I N G S

LETTUCE

2 small heads romaine or romaine hearts

ANCHOIADE DRESSING

2 tablespoons low-fat sour cream 2 tablespoons fresh lemon juice 1 tablespoon chopped shallot 1 teaspoon Dijon mustard 1 large egg yolk 2 garlic cloves, coarsely chopped½bunchflat-leafparsley,coarsely

chopped 3 ouncesParmesancheese,finelygrated

(about3⁄4cup) 1 cup grapeseed oil 1 teaspoon anchovy oil (from the can of

anchovies) or extra-virgin olive oil

TWINKIE FILLING

3 ouncesmascarponecheese(about1⁄4cup plus 2 tablespoons)

2 ounces cream cheese 2 ounces Parmesan cheese, grated

(about ½ cup) 2 tablespoons half-and-half ½ tablespoon minced shallot 1 tablespoon minced garlic Salt

BRIOCHE TWINKIES

½ unsliced brioche loaf or loaf of white bread

½ cup (1 stick) unsalted butter PARMESAN FLUFF 4 ounces Parmesan cheese

GARNISH

12 Spanishwhiteanchovyfilets Freshly ground black pepper

1. Trim the heads of the romaine so the tops are even, and discard the tough base. Cut the heads into quarters so you have 8 pieces total. Soak the lettuce quarters in cold water for a few minutes. Pat dry and set aside.

2. MAKE THE DRESSING: Put the sour cream, lemon juice, shallot, mustard, egg yolk, garlic and parsley in a blender and puree on high speed until smooth. Add the Parmesan and puree for about 1 minute longer. With the blender running on medium speed, slowly add the grapeseed oil and anchovy oil in thin, steady streams. Pause every 10 seconds to make sure the oil is fully incorporated. If the dressing is too thick, add a touch of water.

3. MAKE THE TWINKIE FILLING: In the bowl of a food processor fitted with the metal blade, mix the mascarpone, cream cheese, Parmesan, half-and-half, shallot and garlic. Process until fully incorporated. Season with salt and pulse to mix. Using a rubber spatula, transfer the filling to a pastry bag fitted with a plain tip and set aside.

4. MAKE THE BRIOCHE TWINKIES: Preheat the oven to 350°. Using a serrated knife, remove all the crust from the brioche loaf. Slice 8 rectangles from the loaf, each about 3 inches wide and 1 inch thick. (It’s a good idea to cut a few extras, in case you need them.)

5. Melt the butter in a small skillet. Brush the melted butter over all sides of the bread rectangles.

6. Heat a nonstick skillet over medium heat and gently brown the buttered bread on all sides. Drain on paper towels to absorb any excess butter.

7. Use the rounded handle of a wooden spoon to hollow out two holes in the bottom of the bread, each about ½ inch deep. Set aside.

8. MAKE THE PARMESAN FLUFF: Using a Microplaner, carefully grate the Parmesan over a bowl. You can grate the cheese ahead of time, but it’s preferable to grate it just before using to ensure it is light and fluffy.

9. ASSEMBLE THE SALAD: Use a clean paintbrush or similar tool to generously coat each piece of lettuce with dressing. Roll the coated lettuce in the fluff so all the pieces are nicely covered.

10. Pipe the filling in the holes of each Twinkie until they are stuffed. Put the filled Twinkies on a baking sheet and put in the oven for about 3 minutes to warm the centers. Remove from the oven.

11. Put two warm Twinkies on four serving plates and gently rest a piece of lettuce on top. Garnish each plate with 3 anchovy fillets and season with pepper. Serve immediately.

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TRUFFLE POPCORNGRAHAM ELLIOT

2 S E R V I N G S

½ cup popcorn kernels

1½ tablespoons corn oil, for stovetop popping (optional)

1½ tablespoons unsalted butter, melted

1 tablespoontruffleoil

1 ounceParmesancheese,finelygratedwith a Microplaner (about ¼ cup)

2 tablespoons chopped fresh chives

2 teaspoons salt

1 teaspoon freshly ground black pepper

1. Pop the kernels in a standard hot-air popper or in a covered deep saucepan with corn oil.

2. Transfer the warm popcorn to a large bowl, and add the butter and truffle oil. Toss well to coat the popcorn.

3. Add the Parmesan, chives, salt and pepper. Toss well.

4. Transfer the popcorn to a brown paper bag or a serving bowl. Serve immediately.

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GRILLED POTATO SALADTIM LOVE

4 T O 6 S E R V I N G S

2 pounds small red potatoes

1 tablespoon olive oil

3 tablespoons chicken or turkey stock

3 tablespoons Sancerre or good-quality dry white wine

½ tablespoon minced garlic

3 tablespoons Champagne vinegar

1 tablespoon Dijon mustard

1 tablespoon kosher salt, divided in half

1 tablespoon freshly ground black pepper, divided in half

½ cup plus 2 tablespoons extra-virgin olive oil

½ cup minced green onions

2 tablespoons minced fresh dill

3 tablespoons minced fresh parsley

2 tablespoons minced fresh basil

1. Boil the potatoes in water for 20 to 30 minutes, depending on their size, until they are just cooked through. Drain the potatoes, cover and let stand until they are cool enough to handle.

2. Cut potatoes in half and coat with a bit of olive oil. Grill them on a grill pan or outdoor grill (using a special perforated grill pan), flat side down, until they are slightly charred..

3. Place grilled potatoes in a large bowl, add stock and wine, mix well and let the potatoes absorb the liquid.

4. In a separate bowl add garlic, vinegar, Dijon mustard, half the salt and half the pepper. Mix well. Add the oil in a slow, steady stream until it is fully combined and emulsified.

5. Pour the vinaigrette over the potatoes, and mix well. Add the remaining ingredients and mix again, taste for seasoning and add remaining salt and pepper if desired.

Serve immediately or at room temperature.

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SPATCHCOCK CHICKEN WITH CHIMICHURRI SAUCETIM LOVE

4 T O 6 S E R V I N G S

CHICKEN

One 3-pound organic chicken

¼ cup peanut oil, divided

lemons

DRY RUB

¼ cup smoked paprika

¼ cup granulated garlic

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoonchiliflakes

¼ cup kosher salt

CHIMICHURRI

½ cup fresh basil leaves

1 cup fresh cilantro leaves

2 cups fresh parsley leaves

¾ cup extra-virgin olive oil

¼ cup plus 2 tablespoons red wine vinegar

6 medium garlic cloves, crushed and peeled

1 tablespoonchiliflakes

1 teaspoon ground cumin

2 teaspoons salt

1 medium jalapeño, roasted, peeled and seeds removed

½ cup water

1. MAKE THE DRY RUB: In a small bowl, mix all the ingredients together well.

2. MAKE THE CHICKEN: Using kitchen shears, remove the backbone of the chicken and open it like a book. Rub the chicken with 2 tablespoons peanut oil. Season liberally with dry rub on both sides.

3. Preheat the oven to 375°. Heat a cast iron pan or plancha on your grill. Add the remaining 2 tablespoons peanut oil to the pan or plancha. Place chicken skin side down, and then set a foil-wrapped brick on top. Let the chicken sear for 6 to 8 minutes. Place the pan or plancha in the oven and cook for approximately 40-50 minutes, or until the internal temperature of the chicken reaches 165° and juices run clear.

4. MAKE THE CHIMICHURRI: Combine all the ingredients in blender and blend until you achieve a pesto-like consistency. Refrigerate up to 2 weeks.

5. Serve the chicken immediately with chimichurri and fresh lemon wedges

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LAMB LOLLIPOPS WITH YUZU AÏOLI TIM LOVE

6 T O 8 S E R V I N G S

LAMB

2 racks of lamb, frenched

3 tablespoons vegetable oil, for grilling

YUZU AIOLI

½ teaspoon white wine vinegar

1 teaspoon Dijon mustard

Juice of ½ lemon

2 large eggs, room temperature

1½ cups canola oil

½ cup extra-virgin olive oil

¼ cupYuzujuice(ormoretotaste)

Salt, to taste

WILD GAME RUB

¼ cup kosher salt

¼ cup freshly ground pepper

¼ cup pure chili powder, such as guajillo or ancho

2 tablespoons ground cumin

2 tablespoons fresh thyme leaves, chopped

2 tablespoons fresh rosemary, chopped

1. Cut the lamb racks into 1-inch bone chops and set aside.

2. MAKE THE YUZU AÏOLI: In a nonreactive metal mixing bowl, whisk together the vinegar, mustard, lemon juice and salt. Continue whisking while adding one egg at a time. Make sure the first egg is well incorporated before adding the second. In a very slow stream, and constantly whisking, drizzle both oils into the egg mixture, making sure they are well incorporated. When finished, the mixture will be thick and should have doubled in size. Add more salt and yuzu juice to taste.

3. MAKE THE WILD GAME RUB: Mix all the ingredients in a jar. If not using immediately, refrigerate up to 6 months.

4. MAKE LAMB LOLLIPOPS: Place lamb chops on a cutting board and season both sides well with the Wild Game Rub. Place a large, heavy skillet over medium-high heat. Add vegetable oil to the hot skillet, then add chops one at a time. Let them cook for about 1 ½ minutes per side for medium rare. Once chops are cooked, remove from skillet and place on platter. Top each chop with a small dollop of the Yuzu Aïoli. Serve remaining aïoli on the side.

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NEW YORK STRIP WITH SALSA CRIOLLATIM LOVE

4 T O 8 S E R V I N G S

NEW YORK STRIP

One whole New York Strip loin

Salt and freshly ground pepper

¼ cup olive oil

1 cup butter (2 sticks)

SALSA CRIOLLA

1 medium tomato, diced

½ cup diced white onion

½ cup diced red sweet pepper

¼ cup diced green onion

1 teaspoon chopped fresh oregano

1 tablespoonfinelymincedgarlic

1 tablespoon white vinegar (5% acidity)

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper, to taste

1. MAKE THE STEAKS: Trim strip loin of all fat and silver. Cut into ¾-inch strip steaks. Season both sides with salt and pepper.

2. In a large, heavy cast-iron skillet, heat oil until smoking. Place steaks in the skillet, and turn so both sides are coated with oil. Add butter and cook steaks until well browned but still rare on the inside.

3. Remove steaks from skillet and allow them to rest.

4. MAKE THE SALSA CRIOLLA: Mix all ingredients and let stand for at least 10 minutes.

5. Slice each steak on a diagonal and fan out on a large dinner plate. Garnish steaks with a good helping of Salsa Criolla. Serve remaining salsa on the side.

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GUACAMOLE WITH CHARRED PINEAPPLEJUSTIN CHAPPLE

M A K E S 4 C U P S

Four ½-inch-thick slices fresh pineapple

4 large avocados, halved and pitted

1 cup chopped cilantro, plus more for garnish

½ cup minced red onion

cup fresh lime juice

Kosher salt and freshly ground black pepper

Tortilla chips, for serving

1. Heat a large cast-iron skillet or grill pan over high heat until smoking. Add the pineapple and cook over high heat, turning once, until lightly charred on both sides, about 4 minutes total. Let cool, then finely dice.

2. Set a crosshatch baking rack over a large bowl. Put one half of an avocado cut side down on the rack and, using your palm, press the avocado through the rack into the bowl until only the peel remains in your hand; discard the skin. Repeat with the remaining avocado halves. Fold in the pineapple, cilantro, onion and lime juice. Season generously with salt and pepper. Garnish with chopped cilantro.

Serve with tortilla chips.

MAKE AHEAD Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate overnight.

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ROSÉ SANGRIA WITH MIXED BERRY ICE RINGJUSTIN CHAPPLE

8 T O 1 0 S E R V I N G S

1 cup blueberries

1 cup raspberries

1 cup sliced strawberries

1 cup blackberries

Distilled water

Two (750-ml) bottles rosé

1 cup light rum

1 cup simple syrup (see Note)

½ cup Campari

¼ cup fresh lemon juice (about 2 lemons)

1. Layer the berries in a 10-inch Bundt pan. Gradually add just enough distilled water to cover. Freeze for at least 8 hours or overnight, until solid.

2. In a large punch bowl, stir the wine with the rum, simple syrup, Campari and lemon juice. Refrigerate until chilled, about 45 minutes.

3. Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring, and then invert it onto a plate. Add the ice ring to the sangria.

Serve with or without ice.

NOTE To make 1 cup of simple syrup, combine ¾ cup water and ¾ cup sugar in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Let cool before using.

MAKE AHEAD The ice ring can be frozen for up to 3 days. The sangria can be refrigerated overnight.

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RICOTTA GNOCCHI WITH SUMMER HERBSJUSTIN CHAPPLE

4 T O 6 S E R V I N G S

Kosher salt

2 cups fresh ricotta cheese

1 large egg

¼ cup freshly grated Parmigiano-Reggiano cheese

¾ cupall-purposeflour

2 tablespoons extra-virgin olive oil, plus morefordrizzling

1½teaspoonsfinelygratedlemonzest,plus more for sprinkling

Freshly ground pepper

Snipped chives, chopped parsley and small basil leaves, for garnish

1. Tie a length of thin kitchen twine tightly across a large two-handled saucepan. Fill the saucepan with water and bring to a simmer. Add a generous pinch of salt.

2. Meanwhile, in a food processor, pulse the ricotta with the egg and cheese until smooth; scrape down the sides of the bowl as necessary. Add the flour and 1 ½ teaspoons of kosher salt and pulse until just incorporated.

3. Scrape the gnocchi dough into a pastry bag fitted with a ½- to ¾-inch round tip. Alternatively, use a large, sturdy resealable plastic bag; press the dough into a corner of the bag to remove as much air as possible, then snip off the corner to make a ½- to ¾-inch opening.

4. Using steady pressure and working over the pot of simmering water, pipe out 1/3 of the gnocchi dough into ¾-inch pieces, using the twine to cut them into the saucepan. Simmer until the gnocchi rise to the surface, then continue simmering until they’re plumped and just cooked through, about 5 minutes total. Using a slotted spoon, transfer the gnocchi to a lightly oiled rimmed baking sheet. Repeat with the remaining dough in 2 batches.

5. Transfer the gnocchi to a platter. Add the 2 tablespoons of oil and the lemon zest and gently toss to coat. Season with salt and pepper and toss again. Serve in shallow bowls, garnished with a drizzle of oil, grated lemon zest, snipped chives, chopped parsley and small basil leaves. Serve right away.

MAKE AHEAD: The cooked gnocchi can be refrigerated overnight. Reheat in simmering water for 1 minute before serving.

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CRISPY RICOTTA GNOCCHI WITH FRESH TOMATO SAUCEJUSTIN CHAPPLE

4 T O 6 S E R V I N G S

Kosher salt

2 cups fresh ricotta cheese

1 large egg

¼ cup freshly grated Parmigiano-Reggiano cheese, plus shredded cheese for serving

¾ cupall-purposeflour

Kosher salt

Two 12-ounce beefsteak tomatoes, halved crosswise

¼ cup plus 2 tablespoons extra-virgin olive oil

Freshly ground black pepper

Small basil leaves, for serving

1. Tie a length of thin kitchen twine tightly across a large two-handled saucepan. Fill the saucepan with water and bring to a simmer. Add a generous pinch of salt.

2. Meanwhile, in a food processor, pulse the ricotta with the egg and ¼ cup of grated cheese until smooth; scrape down the sides of the bowl as necessary. Add the flour and 1 ½ teaspoons of kosher salt and pulse until just incorporated.

3. Scrape the gnocchi dough into a pastry bag fitted with a ½- to ¾-inch round tip. Alternatively, use a large, sturdy resealable plastic bag; press the dough into a corner of the bag to remove as much air as possible, then snip off the corner to make a ½- to ¾-inch opening.

4. Using steady pressure and working over the pot of simmering water, pipe out 1/3 of the gnocchi dough into ¾-inch pieces, using the twine to cut them into the saucepan. Simmer until the gnocchi rise to the surface, then continue simmering until they’re plumped and just cooked through, about 5 minutes total. Using a slotted spoon, transfer the gnocchi to a lightly oiled rimmed baking sheet. Repeat with the remaining dough in 2 batches.

5. Working over a medium bowl, grate the tomatoes on the large holes of a box grater until only the skin remains in your hand; discard the skin. You should have 1 ½ cups of grated tomato. Stir in the ¼ cup oil and season the sauce generously with salt and pepper.

6. In a large nonstick skillet, heat 1 tablespoon oil until shimmering. Add half the gnocchi and cook over moderately high heat until browned and crisp on the bottom, about 2 minutes. Gently toss and cook until heated through, about 1 minute more. Add half of the fresh tomato sauce and simmer until the tomato sauce is thickened slightly and the gnocchi are coated in a light sauce, 1 to 2 minutes. Season with salt and pepper and transfer to shallow bowls. Repeat with the remaining 1 tablespoon oil, gnocchi and tomato sauce. Sprinkle the gnocchi with small basil leaves and shredded Parmesan. Serve right away.

MAKE AHEAD: The boiled gnocchi and fresh tomato sauce can be refrigerated separately overnight.

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ULTIMATE GRAIN BOWL(PAGE 1 OF 4)HUGH ACHESON

I want you to envision all these items as building blocks—individual skills that, when combined, can make a gorgeous lunch or dinner, but also can be rearranged and changed. I want to show you the flexibility of cooking from scratch.

PARSLEY FARRO

2 tablespoons olive oil

1 shallot, peeled and minced

1 cup farro, rinsed

4 cups water

1 teaspoon kosher salt

1 bunchflat-leafparsley

This recipes uses a lot of parsley, but parsley is a flavor all its own. It’s bright, it’s green and it’s inexpensive and good for you. And in my interminably thrifty way, the stems are used in abundance because they are packed with flavor and I cannot bear to see them tossed in the garbage.

1. Heat the oil in a saucepan over medium-high heat. When the oil shimmers, add the shallot and sweat it down for 2 minutes. Add the farro and stir continuously while cooking for 1 minute. Add the water and salt and increase the heat to high. When the liquid comes to a boil, reduce the heat to a simmer and cook for 20 minutes, until the farro is tender (some farro will take longer, but the ability to tell when a grain is raw is of critical importance to feeling good in the kitchen). Strain the farro and spread it on a parchment-lined sheet pan.

2. Clean the parsley under cold running water, and pull off the leaves. Mince the stems and the leaves. Put the farro into a bowl and fold the parsley into the farro. You can heat to serve hot, or use it in a salad like we will here.

BASIC QUINOA

1 cup red quinoa

1 tablespoon olive oil

2 cups water

½ teaspoon kosher salt

Packed with protein, easy to cook, a fantastic leftover and a complete protein packed with iron and magnesium—what’s not to love about quinoa? Well, for starters, most of you are cooking it wrong. Quinoa likes a good rinse to remove a bitter coating called saponin. And, like couscous and amaranth, quinoa also likes to be fluffed. From start to finish it really takes only about 20 minutes.

1. Put the quinoa in a large bowl and cover with cold water. Swirl with a spoon, and drain into a very fine mesh strainer. Repeat this process three times. Drain quinoa well and set aside.

2. In a 2- to 3-quart saucepan with a tight-fitting lid, heat the olive oil over medium-high heat. When the oil is hot, add the quinoa and toast for 1 minute, stirring well with a wooden spoon. Add the water and the salt and increase the heat to high. When the water boils, reduce the heat to a bare simmer, cover and cook for 15 minutes. When the timer goes off, move the pot off the heat and let it sit, covered, for 5 minutes to finish cooking.

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ULTIMATE GRAIN BOWL(PAGE 2 OF 4)HUGH ACHESON

BASIC CHICKPEAS

1 pound dried chickpeas

4 bay leaves

1 tablespoon kosher salt*

Chickpeas (aka gram, garbanzo, ceci and chana) are easy and inexpensive, and have such vast possibilities in application. Rich in fiber, phosphorous and folate, chickpeas are a perfect accompaniment to a good protein. Stewed, pureed, fried or even just cold marinated, they need to find their way into your cooking. But don’t forget: you need to soak them overnight!

1. Place the dried chickpeas in a large bowl, cover with cold water by 4 inches and leave it on the counter all night. In the morning, pour the chickpeas with their soaking liquid into a large pot. Adding water if necessary, make sure the chickpeas are covered by 2 inches of water. Add bay leaves and turn the heat to high. When the chickpeas come to a boil, start skimming off the white bubbly shmeg that rises to the surface. After 5 minutes, cover and reduce the heat to a very low simmer. Cook for 45 to 60 minutes, until the chickpeas are tender, and then turn off the heat and add the salt. Cool the chickpeas to room temperature, and then transfer to a sealable container, still in their cooking liquid. The chickpeas will keep for 4 to 5 days in the refrigerator.

*This may seem like a lot of salt, but this is also a lot of chickpeas.

BABA GHANOUSH

1medium-sizeglobeeggplantor two small (about baseball-size)

2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon red wine vinegar

cup tahini

1 clove minced garlic

1 teaspoonAleppochileflakes

½ teaspoon kosher salt

You need a gas stove or a grill for this recipe. If you only have an electric stove, roast the eggplant whole in the oven for similar results. If you don’t have a gas stove, light the grill and get a hot fire going.

1. Place the eggplant over medium heat on the burner—no pan, no nothing. Cook for 15 minutes, using tongs to turn the eggplant every few minutes so it cooks evenly. (If you don’t like cleaning your stove, you can line the burner bottom with foil before you start.)

2. Remove the eggplant from the heat, set on a plate and let cool.

3. Peel away the charred skin and lightly chop the eggplant flesh. Place in the food processor with remaining ingredients. Pulse in blender to make a coarse but emulsified spread. Cool to room temperature, and then transfer to a sealable container. The baba ghanoush will keep for 5 days in the refrigerator.

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ULTIMATE GRAIN BOWL(PAGE 3 OF 4)HUGH ACHESON

MARINATED TOMATOES

1 pint super 100 cherry tomatoes

Choppedflat-leafparsley

1 clove garlic, minced

½ teaspoon sea salt

½ teaspoon smoked paprika

½ teaspoonfinelygratedlemonzest

1 teaspoon

Freshly ground pepper, to taste

¼ cup extra-virgin olive oil

1. Cut the tomatoes in half, place in a medium bowl and combine with remaining ingredients.

CHARRED ONION

1 tablespoon peanut oil

1 sweet onion, cut through the root end from top to bottom, outermost layer of skin removed

½ teaspoon kosher salt

1. Preheat the oven to 400°.

2. Place a small cast-iron pan over medium-high heat. Add the oil, a sprinkle of salt, and then place the two onion halves in the pan, cut side down. Reduce the heat to medium, char for 15 minutes and place in the oven for 10 minutes. Transfer to a plate to cool. When cool, trim away the root to free up all those petals.

PICKLING CUCUMBERS

½ English cucumber, washed and cut into 1/8-inch-thick slices

1 cup rice vinegar

1 cup dashi

½ teaspoon salt

Pinch of granulated sugar

½ cup torn nori

1 tablespoon toasted sesame seeds

You need a gas stove or a grill for this recipe. If you only have an electric stove, roast the eggplant whole in the oven for similar results. If you don’t have a gas stove, light the grill and get a hot fire going.

1. Place the sliced cucumbers in a bowl. Combine vinegar, dashi, salt and sugar in a medium saucepan. Bring to a vigorous boil, and then pour over the cucumbers. Let sit at room temperature for 1 hour. Drain and add the torn nori and the sesame seeds.

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ULTIMATE GRAIN BOWL(PAGE 4 OF 4)HUGH ACHESON

PREPPING AVOCADO

1 avocado

½ lime

Pinch of kosher salt

1. Make lengthwise cuts in the avocado from top to bottom at quarter intervals. Loosen the avocado flesh, with the skin still on each quarter, away from the pit. Peel the skin off the flesh, and then cut the flesh into smaller pieces to your preference. Place the avocado pieces in a small bowl, squeeze the lime juice over them, season with salt and then press plastic wrap flat against them to minimize the exposure to oxygen. This will keep the avocado bright green.

FRYING THE PERFECT EGG

1 teaspoon olive oil

1 egg, cracked into a ramekin

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

1. Place a good nonstick pan or a really nice cast-iron pan over medium heat. Add the oil, and when it shimmers add the cracked egg. Season with salt and pepper and cook until the white is set and the yolk is beginning to set up, but is still soft and a bit runny, 2 to 3 minutes. Slide onto a plate.

CLASSIC VINAIGRETTEM A K E S ½ C U P

1 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

1 tablespoon apple cider vinegar

Kosher salt and freshly ground black pepper

1 garlicclove,finelyminced

A famous American tells us to “Shake it Off.” Little do people know that with a slight lyrical tweak, she may have been talking about this very simple, classic dressing that will be your new go-to vinaigrette. Shake it off and shake it up.

1. Place all ingredients in a pint-size Mason jar. Shake vigorously. Let the jar rest for a few minutes, and then shake vigorously again. Repeat this process a few times. Make sure to shake one last time before dressing your salad with as much of the vinaigrette as you like.

PUTTING IT ALL TOGETHER

Warm 1 cup of the farro with a touch of water. Marinate 1 cup of the chickpeas in a bit of vinaigrette. Place ½ cup of the eggplant in the bottom of a large, wide bowl. Add farro to the bowl, with room-temperature quinoa next to it, and marinated chickpeas beside that. Add some of the marinated tomatoes and then some charred onion petals. Top with avocado and a fried egg. Finish with more vinaigrette. Eat immediately.

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POTATO GNOCCHISCOTT CONANT

1 5 S E R V I N G S

3½ pounds Idaho potatoes

Salt

3 egg yolks from large eggs

2¾ cup00flour,plusmorefor working with dough

2 tablespoons butter

Extra-virgin olive oil

Freshly grated Parmesan cheese, to taste

Heirloom baby tomato sauce (recipe follows)

Fried basil leaves, for garnish

1. Preheat the oven to 350°. Bake potatoes until cooked, about 55 minutes. Cut the potatoes in half and push through a tamis or food mill. Season with salt and allow them to release their steam for 2 minutes.

2. Mix egg yolks and season with salt. Set aside.

3. Sift flour over potatoes and mix gently with your hands, lifting potatoes and letting them fall through your fingers.

4. Drizzle egg mixture over potatoes. Mix dough and knead briefly until the dough is homogenous. Roll into a log and cut into four equal pieces. Cover with a towel for 10 minutes..

5. Roll each piece into a log until approximately ½ inch in diameter, and then cut into ¾ inch pieces. Use the tines of a fork or other pasta tool to striate each piece. If not using right away, freeze in one layer then transfer to an airtight container for up to one month.

6. Fill a large pot with water and season with salt. The water should taste like seasoned broth, not as salty as the sea. (Note: You will not cook all the gnocchi at once. If you need to do so, use 2–3 pots of water; if all gnocchi cooked in one pot, the pasta will stick and be a disaster.) Bring to a boil.

7. Add the gnocchi, about 15-20 at a time, or enough to just cover the surface, to the boiling water. When the gnocchi rises to the surface, let them cook 1–2 more minutes.

Meanwhile, transfer 1/3 cup pasta water to a large skillet with the butter and a splash of extra-virgin olive oil. Cook over medium-low heat for a few minutes.

8. Use a wire skimmer to transfer the gnocchi to the skillet (you can use a pasta basket or a perforated pan insert). Toss gnocchi in pan, and then finish with Parmesan cheese.

9. Plate gnocchi, and then place dollops of Heirloom Baby Tomato Sauce on top. Garnish with crispy basil. Serve immediately.

GNOCCHI

¼ cup extra-virgin olive oil

2 tablespoons garlic, thinly sliced

2 quarts mixed cherry tomatoes, halved

Kosher salt and freshly ground pepper

1 tablespoon chopped fresh oregano

2 tablespoons fresh basil leaves, cut into chiffonade

Crushed red pepper flakes,totaste

1. In a large sauté pan, heat the oil over low heat. Add garlic and sauté for 30 seconds. The garlic should not take on any color. Add the cherry tomatoes to the skillet, and continue to sauté. Season with salt to taste. The tomatoes will release their juices; continue cooking until fairly dry.

2. Add oregano and basil and mix to incorporate. The sauce should be chunky, fresh looking, and not too thin. Season with salt, pepper, and red pepper flakes to taste. Serve immediately.

HEIRLOOM BABY TOMATO SAUCE

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SPAGHETTI AGLIO E OLIO SCOTT CONANT

6 T O 8 S E R V I N G S

Kosher salt

1 pound good-quality dried artisanal spaghettimadewithbronzedye

¾ to one cup extra-virgin olive oil

8 to 10 garlic cloves, very thinly sliced

4 pinchescrushedredpepperflakes

½ cupchoppedItalianflat-leafparsley

1. Bring a large pot of water to a boil. Salt the water until it tastes like broth. Add the pasta and cook until just slightly less than al dente. .

2. Meanwhile, in a large skillet, add the oil, garlic, and red pepper flakes. Cook over low to medium heat until the garlic starts to turn golden.

3. Transfer 1 cup of pasta water to the skillet. Drain the pasta, and transfer to the skillet. Alternatively, you can pull pasta out of pot with tongs and add to the skillet. Cook the pasta in the garlic-oil-pepper-flake mixture, stirring lightly, until it is al dente and the water has evaporated and the spaghetti is nicely glazed in the olive oil.

4. Finish with salt, to taste, and parsley. Serve immediately.

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COOK AND SELL SIU MAI DUMPLINGSANDREW ZIMMERN

M A K E S 4 8 D U M P L I N G S

DUMPLINGS

8 ounces water chestnuts, minced

3 tablespoons fresh ginger, minced

1 tablespoon minced garlic

3 tablespoons cornstarch

2 egg yolks

1 bunch scallions, thinly sliced

1 lb. ground pork

1 lb. wild-caught shrimp, peeled, deveined and minced by hand

2 tablespoons soy sauce

2 tablespoons Chinese rice wine

1 teaspoon kosher salt

1 tablespoon sesame oil

1 teaspoon ground black pepper

2 tablespoons chili paste

48 round wonton or square dumpling wrappers

2 tablespoons carrot, cut into brunoise or tiny square micro dice

GINGER DIPPING SAUCE

½ cup soy sauce

3 tablespoons grated ginger

2 tablespoons hot chili sesame oil

3 tablespoons Chinese black vinegar

1 teaspoon sugar

3 tablespoons minced scallion

1. Make the dumplings: Prepare the filling by combining all ingredients except wrappers and carrots in a mixing bowl. Refrigerate for 2 hours to bloom the garlic and ginger flavors.

2. Lightly dust a baking sheet with flour. Hold a dumpling wrapper in your palm, keeping the rest of the wrappers covered with plastic. Place 1 tablespoon of the filling in the center of the wrapper and gather up the edges all around to form an open cup; the wrapper will adhere to the filling. Transfer the dumpling to the prepared baking sheet and cover with plastic wrap. Repeat to form the remaining dumplings. Top with carrots. Place dumplings on oiled steamer trays, or on cabbage leaves in a multitiered bamboo steamer. Steam for 15 to 20 minutes, or until cooked through.

3. Make the ginger dipping sauce: Whisk together all ingredients, and set aside.

4. Serve dumplings immediately, with the ginger dipping sauce.

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TWICE-COOKED VELVET RABBIT WITH PEANUTS, CHILES AND BLACK BEANSANDREW ZIMMERN

4 S E R V I N G S

20–24 ounces cubed skinless boneless rabbit meat, preferably from rear legs and loins

2 tablespoons cornstarch

3 tablespoons shaoxing or sake (rice wine)

2 tablespoons toban djan or doban (fermented chile bean paste; Lee KumKeeisfine)

6 cups peanut oil

2 tablespoonsSzechuanpeppercorns, crushed

20 dried whole Chinese chilies (tsin-tsin and Mexican arbols work well)

1 tablespoon sliced ginger

1 tablespoon sliced garlic

cup shelled peanuts (skinless)

½ teaspoon ground white pepper

2 tablespoons white sugar

1 cup chopped scallions

2 tablespoons dark soy

1 tablespoon brown sugar

¼ cup whole fermented salted Chinese black beans

2 tablespoons black vinegar

Cooked Chinese long grain or Japanese short grain white rice, for serving

1. Combine the rabbit, cornstarch, rice wine and 1 tablespoon of the toban djan in a large zip-top bag or bowl. Mix well. Cover or seal, and refrigerate for 24 hours.

2. Drain the rabbit, and discard the marinade.

3. Heat oil in a wok over medium heat. When the oil reaches 350°, working in two or three batches, blanch the rabbit for 2–3 minutes. Drain rabbit, and set aside.

4. Strain the oil, leaving a few tablespoons, and let cool. Reserve in refrigerator for another use.

5. Heat remaining oil over high heat.

6. Meanwhile, in a medium bowl combine the peppercorns, dried chiles, ginger, garlic, peanuts, white pepper and sugar, and set aside. In another bowl, combine the remaining toban djan, soy, brown sugar, black beans and black vinegar to create a liquid seasoning, and set aside. Add the peppercorn mixture to the wok; it should scorch immediately.

7. Add the rabbit and two-thirds of the scallions to the work. Let the rabbit scorch and wok toss until cooked through, 2–3 minutes. Use wok tools so you don’t break the chiles and can scrape across sides and bottom of the wok safely.

8. Add the liquid seasoning to the wok. Toss and cook for another minute or two; the sauce should reduce, tighten and glaze.

9. Toss in the remaining scallions and immediately spill contents out on a platter. Serve with rice.

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CHOCOLATE CHIP CAKECHRISTINA TOSI

M A K E S O N E Q U A R T E R S H E E T P A N

8 tablespoons (1 stick) butter, at room temperature

1¼ cups granulated sugar

¼ cup tightly packed light brown sugar

3 eggs

½ cup buttermilk

½ cup grapeseed oil

1 tablespoon pure vanilla extract

1½cupscakeflour

1 teaspoon baking powder

1 teaspoon kosher salt

Nonstick cooking spray (optional)

¾ cup mini chocolate chips

1. Preheat the oven to 350°.

2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high again for 2 to 3 minutes. Scrape down the sides of the bowl once more.

3. On low speed, stream in the buttermilk, oil, and vanilla. Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. Don’t rush the process. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for the liquid. Stop the mixer and scrape down the sides of the bowl.

4. On very low speed, add the cake flour, baking powder, and salt. Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl. If you see any lumps of cake flour in there while you’re scraping, mix for another 45 seconds.

5. Coat a quarter sheet pan with cooking spray and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan. Tap the bottom of your sheet pan on the counter to even out the layer. Sprinkle the chocolate chips evenly over the cake batter.

6. Bake the cake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: it should bounce back slightly and no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.

7. Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

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CHOCOLATE CRUMBCHRISTINA TOSI

M A K E S A B O U T 2 ½ C U P S

cupflour

1 teaspoon cornstarch

½ cup sugar

cup cocoa powder (preferably Valrhona)

1 teaspoon kosher salt

6 tablespoons melted butter

1. Preheat the oven to 3oo°.

2. Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment, and paddle on low speed until mixed.

3. Add the butter and paddle on low speed until the mixture starts to come together in small clusters.

4. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.

5. Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh tor 1 week at room temperature or 1 month in the fridge or freezer.

8 tablespoons (1stick) butter, at room temperature

¼ cup confectioner’s sugar

¼ cup milk

¾ teaspoon instant coffee powder

¼ teaspoon kosher salt

COFFEE FROSTINGM A K E S A B O U T 1 C U P

Do not make this recipe until you are ready to assemble the chocolate chip cake. Once it is cold, coffee frosting is hell to bring back up to room temperature. It will separate on you, and you will spend the same amount of time trying to force the coffee milk back into the butter mixture.

1. Combine the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow.

2. Meanwhile, make quick coffee milk: whisk together the milk, instant coffee, and salt in a small bowl.

3. Scrape down the sides of the bowl with a spatula. On low speed, gradually stream in the coffee milk. You are essentially forcing liquid into fat, so be patient. The butter mixture will clump up and separate upon contact with the coffee milk. Do not stream more coffee milk into the butter mixture until the previous addition is fully incorporated; keep the mixer on and remain patient. The result will be a wildly fluffy coffee frosting, pale brown and super shiny. Use immediately.

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PASSION FRUIT CURDCHRISTINA TOSI

M A K E S A B O U T 1 ½ C U P S

½ cup passion fruit puree

cup sugar

2 eggs

1 gelatin sheet

12 tablespoons (1½ sticks) butter, very cold

½ teaspoon kosher salt

1. Put the passion fruit puree and sugar in a blender and blend until the sugar granules have dissolved. Add the eggs and blend on low until you have a bright orange-yellow mixture. Transfer the contents of the blender to a medium pot or saucepan. Clean the blender canister.

2. Bloom the gelatin.

3. Heat the passion fruit mixture in a medium stainless saucier over low heat, whisking regularly. As it heats up, it will begin to thicken; keep a close eye on it. Once it boils, remove it from the stove and transfer it to the blender. Add the bloomed gelatin, butter, and salt and blend until the mixture is thick, shiny, and super smooth.

4. Transfer the mixture to a heatproof container, and put in the fridge until the curd has cooled completely, at least 30 minutes. The curd can be refrigerated for up to 1 week; do not freeze.

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CHEF ANNE’S ALL- PURPOSE PASTA DOUGHANNE BURRELL

4 T O 6 S E R V I N G S

1 poundall-purposeflour(about21/4cups), plus more for dusting

4 large eggs plus 1 yolk

¼ cup extra-virgin olive oil

Kosher salt

1. Mound the flour on a clean, dry work surface. Make a well in the center of the flour pile—bigger is definitely better. Crack the eggs into the well along with the extra yolk, oil, and 2 tablespoons water. Season with salt. Using a fork, beat the eggs together with the oil, water, and salt and begin to incorporate the flour into the egg mixture. Be careful not to break the well, or the egg mixture will run everywhere and you’ll have a big mess on your hands (and your board). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. If the mixture is tight and dry, wet your hands a bit. When the mixture is homogeneous, start kneading.

2. To knead the dough, it’s very important to put your body weight into it. Get on top of the dough and really stretch it, but be careful not to rip it. Use the heels of your palms to roll the mixture over itself. When it’s done it should be smooth, supple, and velvety, and it will look like the head of a preemie Cabbage Patch doll. Kneading will take anywhere from 8 to 15 minutes, depending on how experienced you are. (Don’t hold back: This is where the perfect toothsome texture of your pasta is formed!)

3. When the pasta is ready, wrap it in plastic and let it rest for at least 1 hour at room temperature before rolling. If you’re making the dough ahead of time, wrap, refrigerate, and bring to room temperature before using.

4. To roll out the pasta, run the dough through the pasta roller several times to make it long and thin. To start, cut off about a quarter of the dough (remember, the bigger the piece you start with, the longer your dough is going to get), keeping the rest wrapped so it doesn’t dry out. Squish the dough to flatten it—this will help it run through the pasta roller more easily.

5. Run the dough through the pasta roller, starting on number 1, the widest setting. Dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough becomes sticky or tacky, give it another dusting of flour. Adjust the setting to number 2 and repeat the process. Change the setting each time until your dough is the desired thickness. Once the dough is rolled out, keep the pasta sheets covered so they don’t dry out. I usually stop around number 5 or 6. For long noodles I keep it thicker, and for ravioli or stuffed pasta I make it thinner. All pasta machines are different, so you need to judge how yours works and adjust your rolling accordingly. Once you get the desired thickness, repeat this process with the remaining pieces of dough.

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TAGLIATELLE WITH PROSCIUTTO, SPRING ONIONS AND SUGAR SNAP PEASANNE BURRELL

S E R V E S 4 A S A F I R S T C O U R S E O R 2 A S A S E C O N D

Chef Anne’s All-Purpose Pasta Dough, rolled out and cut into tagliatelle

½ lb. sugar snap peas, strings removed

Extra-virgin olive oil

¼ pound prosciutto slices, cut crosswise into ¼-inch widths

2 small spring onions, sliced lengthwise

Pinchofcrushedredpepperflakes

½ cup chicken or vegetable stock

2 tablespoons butter

3 springs mint leaves, cut into a chiffonade

5 sprigs oregano

½ bunch chives, minced

½ cup freshly grated Parmesan cheese

Kosher salt

1. Bring a large pot of well-salted water to a boil. Place a bowl of well-salted ice water next to it. Toss the sugar snap peas into the pot and cook until the water comes back to a boil. Remove the peas from the boiling water and plunge them immediately into the salted ice water.

2. Remove the peas from the ice water and cut each pea pod into ½-inch lengths on the bias. Set aside.

3. Coat a large sauté pan with olive oil and add the prosciutto. Cook the prosciutto over medium-high heat, stirring frequently, until it starts to get crispy, 4–5 minutes.

4. Add the onions, and season with salt and red pepper flakes. Cook until the onions start to soften and get very aromatic. Add the stock and butter. Swirl to combine.

5. Drop in the pasta and cook until the water comes back to a rolling boil, 3–4 minutes. Reserve 1 cup of pasta water before draining.

6. Add the sugar snap peas to the sauté pan along with the cooked pasta. Add a couple of tablespoons of pasta water if the mixture seems a little dry.

7. Add the herbs, chives, and Parmesan. Toss to combine. Turn off the stove and drizzle the pasta with a little olive oil and toss or stir vigorously to combine. Serve immediately.

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PANNA COTTA WITH MACERATED STRAWBERRIESANNE BURRELL

4 S E R V I N G S

PANNA COTTA

4 gelatin sheets

3 cups cream

¾ cup sugar

½ vanilla bean

STRAWBERRIES

1 pint strawberries, tops removed and berries cut into ½-inch slices

¼ cup sugar

Zest of 1 orange

15 mint leaves, cut into a chiffonade

1. Make the panna cotta: In a small bowl of cool water, submerge the gelatin sheets to soften.

2. Meanwhile, in a small saucepan, combine the cream and sugar. Split the vanilla bean lengthwise down one side, and scrape out the seeds with a paring knife. Add the seeds and the hull to the pan. Whisk to combine everything.

3. Bring the mixture to a boil, and then immediately turn off the burner. Discard the vanilla bean hull. Remove the softened gelatin sheets from the bowl and squeeze out the excess water. Add the gelatin sheets to the hot cream. They will melt immediately.

4. Ladle the cream mixture into four 6-ounce ramekins. Chill for 1–2 hours or overnight.

5. Make the strawberries: In a small bowl, combine the strawberry slices, sugar, and orange zest. Stir to combine, and let sit for 1–2 hours.

6. Stir the mint into the bowl. Top each panna cotta with strawberries and serve immediately.

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IBERICO WELLINGTONJOSE GARCES

8 S E R V I N G S

SHISHITO DUXELLE

2 shallots, cut into brunoise 1 cup blended oil 12 whole shishito peppers 2 tablespoonsfreshflat-leafparsley,

chopped 1 tablespoon kosher salt

CHARRED EGGPLANT PUREE

1 medium eggplant 2 tablespoonsfinelydicedredonion 1 tablespoon thinly sliced garlic 2 tablespoons extra-virgin olive oil 1 cup chopped fresh plum tomatoes 1 teaspoon hot smoked paprika 1 tablespoon squid ink

SAFFRON BÉRNAISE

½ cup shallots, cut into brunoise 2 pinches saffron 1 cup Champagne vinegar 4 egg yolks 2 cups (4 sticks) butter, melted 1 tablespoon kosher salt

CHORIZO POWDER

2 lbs.chorizobilbao,sliced 1 tablespoon tapioca maltodextrin

PINE NUT PORK JUS

1 cup reduced pork jus 1 tablespoon pine nuts, toasted 1 tablespoon extra-virgin olive oil

WELLINGTON

1 bunch Swiss chard 1 lb. Iberico presa 2 eggs, beaten 2 puff pastry sheets

1. Make the shishito duxelle: In a small saucepan, combine shallots and ¼ cup blended oil. Cook over low heat until just tender. Strain thoroughly, and refrigerate for until cool. Place remaining ¾ cup blended oil in a small saucepan, and cook over medium heat until 350°. Add shishito peppers, and sauté until just beginning to blister. Remove peppers, and drain thoroughly. When peppers are cool enough to handle, remove the stems and chop finely. In a small mixing bowl, combine chopped peppers, shallots, and parsley. Season with salt to taste.

2. Make the eggplant puree: Place the eggplant directly onto a gas burner, and cook over medium heat until it begins to blister and wilt. Remove eggplant from heat, and wrap in aluminum foil. Once the eggplant is completely tender, remove from foil and scrape out the interior, discarding the skin. In a small saucepan, sweat onion and garlic in olive oil over medium-low until tender, about 5 minutes. Add tomatoes, and cook another 2 minutes. Add eggplant and hot smoked paprika, and cook until no moisture remains. Place in blender with squid ink, and blend until smooth. Pass through a fine strainer.

3. Make the saffron bérnaise: Place shallots, saffron and vinegar in a small saucepan and cook over medium heat until shallots are tender and vinegar is reduced by two-thirds. Combine shallot reduction and egg yolks in a blender, and blend for 2 minutes. Slowly stream in melted butter until an emulsion forms and proper consistency is reached. Season with salt to taste, and reserve in warm place.

4. In a small saucepan, cook chorizo over medium heat until all the fat is rendered. Strain thoroughly. Discard chorizo, or reserve for another use. In the bowl of a food processor, combine chorizo fat and maltodextrin. Pulse until powder forms.

5. Make pine nut pork jus: Combine all ingredients in a small saucepan, and bring to a simmer. Serve immediately.

6. Make wellington: Preheat oven to 400°. Bring a pot of salted water to a boil. Meanwhile, prepare an ice-water bath. Blanch the Swiss chard for 10 seconds, then shock immediately in ice water. Drain, and pat dry with paper towels. Divide presa into four 4-ounce pieces. Wrap carefully in a layer of shishito duxelle, followed by Swiss chard. Wrap in puff pastry. Brush the puff pastry generously with beaten eggs, and bake until the temperature of the presa reaches 115°, about 12 minutes. Slice, and garnish with eggplant puree, chorizo powder, saffron béarnaise and pine nut pork jus. Serve immediately.

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PERNIL ASADOJOSE GARCES

8 S E R V I N G S

PORK SHANK

One 3-lb. bone-in pork shank

3 cups soybean oil

1 cup chicken stock

SACHET

1 shallot, sliced

6 whole black peppercorns

Pinchofcrushedredpepperflakes

2 bay leaves

ROSEMARY WHITE BEANS

2 cups Northern White beans, soaked overnight

6 ounces bacon, cut into small dice

1 small onion, cut into small dice

3 sprigs fresh rosemary

6 sprigs fresh thyme

6 tablespoons (¾ stick) unsalted butter

5 cloves garlic

¼bunchparsley,finelychopped

Kosher salt

GARNISH

1 navel orange, peeled and segmented

10 leaves micro arugula

1. Make the pork: Preheat oven to 300°, with rack in center of oven. Place pork shank, flat side up, in a roasting pan. Pour oil and chicken stock in roasting pan until the pork is nearly covered. Cover the pan with aluminum foil. Cook for 3 hours.

2. Make the sachet: Combine all ingredients in a piece of cheesecloth, and tie with butcher string. Set aside.

3. Make the beans: Pour beans into a large pot, and cover with water. Add sachet and cook over medium-high heat until beans are al dente, about 20 minutes. Strain, reserving cooking liquid. Puree ½ cup of cooked beans with some of the cooking liquid until smooth. Set aside.

4. In a large saucepan over medium heat, cook bacon until golden brown and crispy. Strain out bacon and set aside. Reserve fat.

5. Return some of the fat back to the pot and sweat down the onions over medium-low heat. When onions are translucent, add rosemary and thyme. Reduce heat to low, and cook for 2 minutes.

6. Return bacon to pot and add beans, bean puree and 1 cup of bean cooking water. Mix together thoroughly, and add the butter to the pan. When butter is melted, add garlic and parsley. Season with salt to taste.

7. Remove the pork from oil and place on a sheet tray with a wire rack. Put sheet tray back into oven for another 30 minutes, or until the internal temperature of the pork reaches 165°.

8. Remove the pork from oven, and let rest for at least 15 minutes. While resting, increase oven temperature to 425°. Once the pork has rested, remove the bone and discard.

9. Put pork shank back in oven, and cook until skin is golden brown and very crispy, 10–15 minutes. (Be sure to keep an eye on it—if it’s in the oven too long, the skin will go past crisp to hard.) Slice the pork into ½-inch pieces.

10. Serve sliced pork on top of the white beans, and garnish with orange segments and micro arugula. Serve immediately.

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CHARRED CORN RAVIOLIS, CHERRY TOMATO SALAD AND BASIL FONDUE(PAGE 1 OF 2)JEREMY FORD

4 T O 5 S E R V I N G SIf you cut the dough and the filling in half then the rest of the items here will be sufficient for about 40 to 50 raviolis, which feeds 4 to 5 people – served as an entrée.

PASTA DOUGH (APPROXIMATELY 50 RAVIOLIS)

3¼ Cups of OO Flour (plus extra for sprinkling)

14 yolks 1 whole egg 1 teaspoon extra virgin olive oil 1 teaspoon salt 1 teaspoon cold water

1. Using a food processor, stand mixer, or by hand, make the pasta dough using the ingredients listed. Knead until smooth and pliable. Roll until thin, by hand, or through a pasta roller attachment on stand mixer. Cover with a towel and reserve until ready to form raviolis. Alternatively, you can use your favorite purchased artisan pasta dough already rolled in a thin sheet. You will need 40- 50 raviolis, enough to use up the corn filling.

RAVIOLI FILLING

½ ouncescooperfills40to50raviolis 2¼ cups corn kernels 2¾ cups charred corn kernels cup minced shallots ¼ teaspoon Thai chili minced 2 teaspoon minced rosemary 2 teaspoon sugar 2½ teaspoon salt, or to taste 2 ozunsaltedbutter 2 cups heavy cream

1. In a large stockpot, bring all ingredients to a boil. Reduce to simmer and cook 15 minutes. Strain and use.

FILLING AND CUTTING RAVIOLI

1. Cut the pasta dough into quarters. Take one quarter and wrap the remaining three with cling wrap. Roll from the most wide open setting on the pasta machine all the way down to three. E.g. if it had a 9, you’d roll it down to 8, then 7, then 6, etc. Roll them out to number 3 on your pasta machine - roughly 1/8 to 1/16 of an inch thick. Repeat with all four quarters, and then cover with a towel.

2. Mix one 1 egg into a ¼ cup of water and whisk well. Use a paint brush to make a thin coat of egg wash on the bottom half of the pasta sheet. Using a ¼ to ½ounce scoop, place a scoop of filling, staggering the mounds across the pasta getting as much yield as possible, but still leaving ¼ inch all the way around the ravioli.

3. Take the second sheet of pasta and lay it over the top. Using the opposite side of a ring mold cutter press a crease around the circumference of the ravioli filling. Flip the ring mold that is one size bigger and make the cut. Put on a sheet tray that has been scattered with a hefty amount of semolina for storing purposes. Cover well with plastic wrap. Refrigerate until ready to cook.

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CHARRED CORN RAVIOLIS, CHERRY TOMATO SALAD AND BASIL FONDUE(PAGE 2 OF 2)JEREMY FORD

BASIL PUREE

8 ozbasilleaves(3¼cupslooselypacked)

7½ozsaffloweroil(scantonecup) ¾ tsp salt

1. Blanch basil for 10 full seconds in rapidly boiling water in a large pot. Pull blanched leaves out of water with a slotted spoon or spider. Plunge into an ice bath to shock. Remove blanched leaves from ice bath. Squeeze out excess water, then place in bowl of food processor. Add safflower oil and salt and puree on high speed until bright green.

BEURRE FONDUE

10 tablespoons water6¾ozunsaltedbutter 1 tsp salt

1. Combine water, butter and salt in a pot and bring to a simmer. Emulsify with an immersion wand blender and hold in a warm place.

TO SERVE:

TOMATO SALAD

2½ cups heirloom cherry tomatoes, washed and cut in half

¼ cup shallot, peeled, cut in half and sliced 1/8’ thick

2½ teaspoons salt 3 tablespoons good quality red wine

vinegar 2½ tablespoons extra-virgin olive oil ½ Thai chili, washed and minced Micro-basil (for garnish)

1. Put tomatoes and shallots in a bowl and sprinkle with salt. Add the vinegar, chili and olive oil. This salad must be prepared 15 minutes prior to use and is good for 1 hour at room temperature.

2¼ teaspoons unsalted butter 3 tablespoons reserved corn removed

from cob ½ teaspoon minced shallot 2¼ozbeurrefondue(smallladle) 1½ teaspoons basil puree Micro basil, for garnish

1. In a large sauté pan, melt butter, add shallots and sauté until they start to color. Add raw corn kernels. Sweat until tender, then add beurre fondue and bring to a simmer. Remove from heat, then whisk in all of the basil puree. Add all of the raviolis (40-50) which have been poached in simmering water. Gently spoon sauce over raviolis. Sauce should be creamy and brothy, not thick, and should be a bright light green. Place sauced raviolis in a small bowl and top with the cherry tomatoes, and then sprinkle with the baby basil.

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HOUSE MADE CYLINDRICAL BURRATA WITH SHAVED IBERICO HAM, STRAWBERRY COMPOTE, PUMPERNICKEL SHARDSJEREMY FORD

9 T O 1 0 S E R V I N G S

STRETCHED MOZZARELLA 3 cupsmozzarellacurd,

broken into 1’pieces 1 gal hot water

(almost boiling – 170 degrees) 6½ tablespoons salt

RICOTTA FILLING 12 ozfreshricotta 4 ozcrèmefraiche

INDIVIDUAL BURRATA CYLINDERS 2 ozmozzarella,stretchedsmooth 5 tsp Ricotta Filling

STRAWBERRY COMPOTE 1¼ cups water Small pinch agar 6¾ cups tri star or other small ripe

strawberries (Organic) sliced 6 tablespoons sugar

PUMPERNICKEL SHARDS 1 medium loaf pumpernickel, unsliced 1–2 tablespoons extra virgin olive oil,

or to taste

FOR PRESENTATION PER ONE SERVING: 3 slices shaved Jamon Iberico 1 each burrata cylinder 1½ extra-virgin olive oil Fleur de sel/black pepper 5 teaspoon strawberry compote (see

recipes to the right) Baby Mesclun Basil BeetPowder(note:buyfreezedried

beets and put them in a spice/coffee grinder.Grindtoafinepowerandsiftthroughafloursifter/finemeshstrainer)

Pumpernickel Shards (see recipe to the right)

FOR THE RICOTTA FILLING:

Mix the ricotta and crème fraiche in a medium stainless bowl and refrigerate until ready to use.

FOR THE STRETCHED MOZZARELLA:

Place broken up curd in a large, non-reactive bowl. In a separate container (2 qt lexan) put salt in and fill with hot (170 degree, almost boiling) water. Immediately pour the hot salty water over the curd and let stand for 5 minutes. Gather 80 g (approx. scant ½ cup) of heated curd and work gently until smooth and shiny, then stretch into 8.5X4 in. rectangle and place on cutting board. Reserve the salty melting liquid.

FOR THE BURRATA CYLINDERS (MAKE ONE AT A TIME SO STRETCHED MOZZARELLA IS STILL WARM):

1. Spoon approximately five teaspoons of the ricotta filling down the center of the stretched mozzarella rectangle. Pull all the sides together to make a package. Squeeze the end to pinch it closed and repeat with the other end. Put in a container of cool water. The final weight of the burrata should be approximately 90 g (3 oz.) and it should be 7.5 inches long.

2. Since the burrata is already formed into a cylinder, wrap in plastic wrap to hold. Better yet, serve immediately after making. Once the cylinders are cool, forego the wrap and gently place back in in the watery, salty, milky liquid that was produced during the melting procedure.

FOR THE STRAWBERRY COMPOTE:

In a large saucepan, whisk agar into water. Bring to a simmer and allow to cook for 90 seconds. Add strawberries and cook on high heat, gently moving berries, until loosely glazed. The yield should be approx. 585 g (a scant 3 cups). Cool over ice, gently stirring until thoroughly chilled.

FOR THE PUMPERNICKEL SHARDS:

Preheat oven to 325 degrees. On a commercial bread slicer, or using a good bread knife, slice pumpernickel into 1/8”inch slices. Spread slices on a baking sheet and drizzle with olive oil. Bake till crispy and golden brown. For plating, shatter toasts into chunks and scatter around the dish.

FOR PRESENTATION:

This is an artistic plate and we encourage you to plate as you see fit. The burrata is malleable at room temperature so you can make it any shape. It is also best texture and flavor-wise served at room temperature. If holding in the melting water, remove and let sit at room temperature for 30 to 45 minutes.

On a large plate, place one burrata cyclinder in a crescent shape, on top of the loosely draped Jamon Iberico. Place five dots of the strawberry compote around the plate. Drizzle with the olive oil and sprinkle with fleur de sel. Top with baby mesclun and baby basil. Sprinkle the beet powder around the plate. Scatter the pumpernickel shards around the plate.