Public's Yuzu Cheesecake
By pastry chef Ellen Mirsky(Serves 6) For the yuzu cheesecake: 1/2 lbs soft cream cheese 1 tbs yuzu ½ tsp vanilla 2 ¼ oz sugar 2 oz crème fraiche 3 oz heavy cream 1 3/4 sheets gelatin (bloomed) Directions: 1. In a mixer (such as Kitchen Aid), whisk the cream cheese, yuzu, vanilla, sugar, and crème fraiche together till it is soft and creamy.2. In another mixer bowl, whisk the heavy cream to soft peak and place the bowl in the refrigerator till ready to use.3. Place a small pot of water on a high flame and bring to a boil. Put the gelatin in a small bowl, reduce the heat to a simmer and place the bowl on top of the heat. Stir constantly till the gelatin dissolves.4. Slowly temper the gelatin into the cream mixture. 5. Fold...
Read More24 Prince's Pork Brine
By Chef Nikki Cascone of 24 Prince/Top Chef Chicago(For 4 chops or small loins) “Now that the warmer weather is upon us and grilling can become a regular routine in our menu options, here are some easy tips for success. I love grilling pork; the flavor and texture from the grill only accentuates its sweet flavors. Using lean and organic cuts can be very healthful as well. There are great pork farmers that can be easily accessed at places like Whole Foods and these days most local supermarkets stock them, as well. I recommend Berkshire Farms, one of my favorites. I always prepare my pork in a quick brine so that the meat, especially the leaner cuts, stay moist and keep the flavor when cooking. As there is very little fat, the meat can get dry otherwise. Here is...
Read MoreScarpetta's Summertime Soft Shell Crab with Pea Puree
By Chef & Owner Scott Conant Ingredients: 2 cups extra virgin olive oil 1 shallot, thinly sliced lengthwise Kosher salt 1 cup frozen peas 1 to 1 1/4 cups chicken broth 1 tablespoon chopped fresh tarragon, plus more for a garnish 1 teaspoon fresh chopped parsley, plus more for a garnish 2 slices bacon, preferably thick cut, cut crosswise into 1/4-inch thick lardons 1 cup very thinly sliced asparagus (from about 10 asparagus) 1 cup very thinly sliced green beans (from about 25 green beans) 1/2 cup thinly sliced scallion (from 2 large or 3 medium shallots) 1/2 cup finely diced carrot (from about 1 medium carrot) 1 cup flour 1 tablespoon paprika, Freshly ground black pepper About 2 cups soy oil or peanut oil for pan frying 4 soft shell crabs, cleaned Preparation:Make a pea puree: In a...
Read MoreWallse’s Halibut with Cucumber, Dill, & Chanterelles
By Executive Chef & Owner Kurt Gutenbrunner (Serves 4) INGREDIENTS: 4 Filets of Halibut 2 Onions 1 Bunch Dill, Washed and Stems Removed 1 Cup Olive Oil 2 Cucumbers 1 lb. Chanterelles 3 T. Shallots, finely chopped 2 T. Thyme, finely chopped Canola Oil for cooking Wondra Flour for cooking 2 T. Butter 1 Lemon, Juiced DIRECTIONS: 1. Preheat oven to 375. Coarsely chop Onions, place into a shallow baking dish, brush with Canola oil, and cover with foil. Bake until Onions are soft, approximately 30 minutes. Cool and puree the onion using a blender. Reserve the Onion Puree until ready to use. 2. Blend Olive Oil and Dill until smooth. Chill the Dill Oil until ready to use. 3. Seed and dice 1 Cucumber (Save the seeds and do not peel). Reserve until ready to use. 4. Peel...
Read MoreNick & Toni’s Prosciutto with Black Mission Figs, Gorgonzola, Flat Bread & Balsamic Syrup
By Executive chef Joe Realmuto Ingredients: 16 very thin slices of Prosciutto (preferably Prosciutto di Parma) 4 Black Mission figs cut in quarters ¼ Lb. gorgonzola cheese ½ cup Balsamic vinegar Flat bread optional Directions: Place balsamic vinegar in a small sauce pot, and reduce by ½ over medium heat Once reduced let cool, to allow proper thickness. Carefully lay the slices of prosciutto on a large serving platter, covering the surface of the platter. Take the ¼ figs and toss in a stainless steel mixing bowl with a touch of oil and salt and pepper to taste. Place figs on platter over prosciutto, crumble gorgonzola over the figs and drizzle with balsamic syrup and garnish with Flat Bread. In celebration of Nick & Toni’s 20th Anniversary, the restaurant will be hosting the 2008 Great Chefs Dinner this Sunday,...
Read MoreOne If By Land’s Sauteed Gulf Shrimp with Hearts
By Chef Craig Hopson (Serves 4) Ingredients: 20 pieces fresh gulf shrimp, peeled and de-veined 1 bunch baby carrots, tops removed and peeled ½ pound fresh hearts of palm, cut into rounds ¼ inch thick 3 egg yolks ¼ cup lime Juice 1 cup lime oil (see recipe below) 20 leaves of cilantro To make the sabayon: Add the egg yolks and the lime juice to a metal mixing bowl. Whisk over a pot of boiling water until the mixture begins to thicken and is light and foamy. Remove from the heat and incorporate the lime oil very slowly, whisking constantly. Heat a 10 inch sauté pan over medium heat and add 2 tbsp olive oil. Add the carrots, season with salt, reduce the heat and cook slowly until tender. Remove and then add the hearts of palm to...
Read MoreIl Mulino's Legendary Pappardelle with Tomato & Basil
By Executive Chef Michele Mazza(Serves 2 as an appetizer or 1 entree) Ingredients: 8 oz Fresh Cut Pappardelle 8 oz Tomato Basil sauce Il Mulino 1.5 oz Parmesan Cheese .5 oz Romano cheese 1 oz Butter 1 oz Olive oil Black Pepper to taste 1 tbls Basil Chiffinad Procedure: 1. In boiling salted water cook pappardelle until aldente2. In a saute pan heat Il Mulino Tomato Basil Sauce with butter until butter is melted3. Strain pasta will and add to the sauce in the saute pan.4. Put the flame on low. Add basil, parmesan cheese, Romano cheese and black pepper. Toss well in the sauce until the cheese is blended in. 5. Place in a pasta bowl and drizzle extra virgin olive oil on the top. Garnish with a basil sprig in the center. Phone: (212)673-3783Address:...
Read MoreKellari's Charcoal Grilled Octopus With Red Wine Oregano Vinaigrette
By chef-owner Gregory Zapantis Ingredients: 5 Octopus 10-12 oz Each 10 Black peppercorns, crushed 5 Bay leaves 1 Liter Red Wine Vinegar Procedure: Tenderize octopus in washing machine by putting it through one cycle. 5 octopus can be done at one time in machine. Marinade: 2 parts Red wine vinegar 1 part Red Wine 1/4 Cup Red Pepper Flakes 1 Cup Dried Oregano 1 Cup Olive Oil Procedure: Place all ingredients except oil in quart container and cover with oil. Red Wine Oregano Vinaigrette: 2 ltr-Red wine vinegar 2 ltr-Red wine 25 Pcs-Bay Leaves 1 Cup-Black pepper 7 Pcs-Shallots rough chopped 10 Pcs-Cloves garlic, rough chopped...
Read MoreElizabeth’s Poached Duck Egg
by Chef John Iconomou Reservations are hard to come by at this sought-after, new restaurant in Soho, so we thought we’d snag a recipe and sample a dish for ourselves. Unfortunately, we couldn’t recreate the al fresco dining or clubby atmosphere, but this recipe is presently easier to tackle than a reservation. On a scale of 1-10, we’d rate this a 3 on the difficulty scale. Ingredients: 3 ears of corn 1 large duck egg Micro cilantro Palacios Chorizo 1 cup cream 1 tsp lime segments 6p Chanterelles 1 tsp chopped shallots (raw) Preparation: 1. Remove husks from corn, cut kernels from cob. 2. Add 1/2 of the corn with the cream and cook for 15 minutes until corn is tender and cream has reduced by half. 3. Blend the corn and cream mixture , then pass through a...
Read MoreBlue Smoke’s Baby Back Ribs
By Chef/Pitmaster Kenny Callaghan Serves 6-8 For Meat: 2 Full Racks Baby Back Ribs (skinned) For Rub: ½ Tsp cayenne pepper ½ Tsp Spanish paprika ½ Tsp granulated onion ½ Tsp ground black pepper ½ Tsp ground white pepper ½ Tsp kosher salt 1 Tsp granulated garlic 1 Tsp ancho chile powder 1 Tsp chile powder 1 Tsp ground cumin 1 Tsp celery salt 2 Tsp white sugar 1 Tsp dark brown sugar 2 Cups Barbecue Sauce (homemade or store bought) In a large bowl, mix all the rub ingredients together. Place both racks of ribs on a cutting board or wood slab. Gently massage the rub into the ribs, making sure to coat well. Refrigerate for 12 – 24 hours. Pre-heat oven to 300°. Place ribs on baking sheet in pre-heated oven. Ribs should cook for two hours,...
Read MoreThe Modern’s Pineapple Coconut Tart
By Pastry Chef Marc Aumont Ingredients for Vanilla Dough: 500 g. Unsalted Butter, softened (room temperature) 500 g. Confectioner’s Sugar 1 Vanilla Bean, scraped 6 large Eggs 500 g. All Purpose Flour Preparation: 1. Cream together the butter, sugar, and scraped vanilla bean in a stand mixer with a paddle attachment. 2. Add eggs one at a time & mix on medium speed until combined. 3. Scrape down the bowl as often as needed to avoid lumps of butter. 4. Add the flour mixing gently until a dough forms. 5. Scrape the dough out onto a piece of plastic wrap, flatten slightly, & wrap. 6. Store in refrigerator until cold, at least 2 hours. 7. Once chilled, roll out dough to about 1/8” thickness and line a slightly buttered 10” tart mold with it. 8. Bake tart shell with...
Read MoreQuality Meat’s Orange Creamsicle Sherbet
By Pastry chef Cory Colton (Yield: approx 3 pints when frozen) Ingredients: 1Qt fresh squeezed orange juice 1 1/3C sugar 1 cup heavy cream 1 tsp. vanilla extract 1Tbl. triple sec Procedure: 1. Bring half of the orange juice up to a boil with the sugar 2. In separate container, mix together the remaining orange juice, heavy cream, triple sec, and vanilla extract. 3. Add the hot syrup to the rest of the liquids, homogenize with a hand blender, strain through a fine chinois and chill 4. Freeze in an ice cream freezer following manufacturers instructions until the sherbet reaches the consistency of a slushie, then pack into freezable containers and allow to finish freezing up solid in the freezer. To serve: Serve by the scoop garnished with fresh berries or other seasonal fruit, or combine with your favorite...
Read MoreWD- 50’s Almond Ice Cream "Rocks" with Bitter Yogurt & Honey
Pastry chef Alex Stupak has kindly supplied us with this doozy of a dessert recipe. On a difficulty scale of 1-10, I’d rate it a 10. But some things are worth slaving away like a scientist in the kitchen and this dessert yields delicious results… Ingredients: To assemble the almond ice cream rocks: Almond ice cream Almond glacage Almond nougatine To dress the dish: Bitter yogurt sauce Honey fluid gel Micro lemon balm sprigs (24 each) Dried lychee slices Bitter foam Minced dried apricot (10 dried apricot will be sufficient) For the almond ice cream: 690 grams Milk 166 grams cream 5 grams guar gum 40 grams non fat milk powder 20 grams dextrose 20 grams invert sugar 140 grams sugar 1 gram bitter almond essence Method: Combine the milk and cream in a pot and bring to a...
Read MoreBlue Hill’s Pistou of Spring Vegetables
by Dan Barber, executive chef/co-owner Blue Hill and Blue Hill at Stone Barns (serves eight) INGREDIENTS 10 medium asparagus spears (about 6 ounces), trimmed and cut into 1/2-inch pieces 1 1/2 pounds fresh fava beans (or fresh soy or lima beans, depending on availability) 1 cup (3 ounces) sugar snap peas 4 cups fresh basil leaves, loosely packed 3/4 cup extra-virgin olive oil 1 small shallot, finely chopped 1 1/2 cups vegetable stock or canned vegetable broth 1/2 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper 3 tablespoons mixed herbs such as chervil, chives, oregano, and parsley, coarsely chopped PREPARATION: 1. In medium saucepan over high heat, bring salted water to boil. Have ready large bowl ice water. 2. Blanch asparagus and snap peas separately for about 2-3 minutes, or until the vegetables are just tender....
Read MoreGusto’s Housemade Brioche with Caramelized Apples & Apple Sorbet
By Pastry Chef Patrick Coston (Serves eight) Ingredients for the Brioche: 1 lb 12 oz all purpose flour 3.75 oz sugar ½ oz salt 1 vanilla bean-split and scraped 8 eggs 2 oz water 1.75 oz fresh yeast 8 oz unsalted butter, cut into ½ inch cubes Preparation: 1. Place flour, sugar, salt and vanilla seeds in a mixing bowl with the dough hook attached. 2. In a separate bowl, add eggs, water, and fresh yeast. Mix with handheld blender until smooth. 3. Mix the dry ingredients on speed one; add the liquid in three parts – allow to mix for 2-3 minutes between additions. 4. Continue mixing on speed 1, add the butter in 2 parts and continue to mix until all the butter is dissolved and incorporated. 5. Place the dough in a...
Read MoreAlto & L’Impero’s Lemon Semifreddo
by Deborah Snyder (8 servings) Ingredients: 2 c Lemon Curd (recipe follows) 2 egg whites ½ c sugar ½ c heavy cream, whipped For Lemon Curd: 4 ½ T crème fraiche 3 eggs 2 yolks ¾ c lemon juice ¾ c sugar 1 ½ t lemon zest 1 ¾ t gelatin powder ½ c butter Procedure: Combine crème fraiche, eggs, yolks, lemon juice, zest and sugar in a non-reactive sauce pot. Whisk to combine. Heat, whisking steadily, until the mixture thickens and begins to boil. Do not allow to boil rapidly. Place the gelatin in water 1/8 c cold water, then stir the gelatin into the curd. Pass the mix through a fine-mesh sieve and cool slightly. Add the butter and stir – use an immersion blender if necessary, until everything is smooth. Put plastic directly on top and...
Read MorePorterhouse’s Key Lime Pie with Coconut Macaroon Crust
by Wayne Harley Brachman (Adapted from his cookbook, American Desserts) Ingredients for the coconut macaroon crust: Nonstick vegetable-oil spray ¾ cup all-purpose flour 1 tablespoon granulated sugar 2 ¼ cups unsweetened, shredded coconut 5 tablespoons cold unsalted butter, cut into pea-sized bits 2 large egg whites 1 cup confectioners’ sugar 1 teaspoon vanilla extract Ingredients for the key lime filling: 4 large egg yolks 1 14-ounce can of sweetened condensed milk Grated zest of 2 key limes (about 2 teaspoons) ½ cup Key lime juice (from about 6 key limes) Whipped Cream for garnish: Substitute Persian limes if you can’t find fresh key limes (which are available in winter) Preparation: 1. Make the Coconut Macaroon Crust: Lightly coat a 9 1/2 –inch tart pan with a removable bottom with non-stick vegetable-oil spray. 2. In a medium bowl,...
Read MoreGramercy Tavern’s Chocolate Bread Pudding
By Nancy Olsen (Serves 12) Ingredients: Egg yolks – 2 Whole eggs – 4 Heavy cream – 3 cups Whole milk – 2 cups Vanilla bean, split and scraped – 1 Sugar – 1 ½ cups Brioche, cut into small cubes – 1 pound loaf, crusts removed Bittersweet chocolate, chopped – 4 ounces Vanilla extract – ¾ teaspoon Milk chocolate pieces to bake inside – 2 ounces Bittersweet chocolate pieces to bake inside – 2 ounces 1. Bring to a boil the cream, one cup of the milk, the split and scraped vanilla bean, and sugar. Whisk together the remaining cup of milk with the eggs and egg yolks. 2. Gently melt the four ounces bittersweet chocolate over barely simmering water. 3. Gradually whisk some of the hot liquid into the egg mixture. Then whisk the...
Read MoreGotham Bar & Grill’s Meyer Lemon Mascarpone Cheesecake
By Deborah Racicot (Serves 8-10) Ingredients for the Lavender Shortbread: ½ Cup Powdered Sugar 1 Cup Cold Butter – Cubed 2 ¼ Tsp. Ground Dried Lavender Buds 1 Tsp. Vanilla Extract 1 ¼ Cup All Purpose Flour ¼ Tsp. Salt 2 Tbsp. Cornstarch ¼ Tsp. Salt ½ Cup Meyer Lemon Zest 12 Ounces Mascarpone Cheese 5 Large Eggs 12 Ounces Mascarpone Cheese Procedure: 1. Preheat oven to 300f. Have all the ingredients at room temperature. 2. Beat Together cream cheese, sugar, cornstarch, salt and lemon. Zest until smooth and creamy. 3. Scrape the bowl. Add 12 ounces mascarpone cheese. Do not overbeat the mascarpone cheese otherwise the mixture will be grainy. 4. On a separate bowl, mix together the eggs and 12 ounces. Mascarpone Cheese until smooth. 5. Add the egg mixture to the cream cheese mixture and beat...
Read MorePerilla’s Duck Burger
by Harold Dieterle (Serves four) Ingredients 3 teaspoons olive oil 1 onion, very finely chopped 5 cloves garlic, very finely chopped 1 pound ground duck 1 tablespoon coarsely chopped basil 2 tablespoons chile sauce, such as sriracha or sambal 1/4 cup panko 2 large eggs, lightly beaten Coarse salt and freshly ground pepper Directions: Preheat oven to 425 degrees. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and 3 cloves garlic. Cook, stirring, until translucent, about 5 minutes; remove from heat and let cool. Add onion and garlic mixture to a large bowl, along with, ground duck, basil, chile sauce, panko, and eggs. Knead mixture until well combined; season with salt and pepper. Transfer mixture to refrigerator and let chill for 30 minutes. Remove duck mixture from refrigerator. Divide meat into four equal...
Read MoreCheck out My Book – Try This
