Tag: BonAppetitMag

Restaurant Recipe Redux- My Favorite Thing!

People are always asking me, “What is your specialty?”. Recently, I’ve been saying baking. As I was reminded, I did write a cookbook about cakes (coming soon). However, one of my most favorite things to do is to have a fabulous meal out and then go home and recreate it. I especially love great finds when I’m traveling and can meet with the chef and get their recipe or tips for re-creating it at home.

I just got back from a fantastic trip to New York City, with girlfriends, and I brought home some great ideas and a couple of tips. One of my friend’s son is the Head Sommelier at the Standard Grill, Rocco Di Spirito’s newest endeavor, at The Standard Hotel, in the Meat Packing District. We had an amazing meal and lots of wine! There were the things we ordered and the things that were sent to the table, by our favorite sommelier. Let me just whet your whistle a little. We had an amuse bouche of Hamachi (yellow tail) and caviar. We had Beet Tartare, Jamon Iberico, and Asparagus with a Creamy Cashew sauce. We had Rocco’s Risotto that is so special only he can make it!

I am working on cracking the code for that risotto but I think I have come close to his Beet Tartare. It is so delicious and fresh. I recommend serving it with a hearty cracker. I made it for friends the other night and one of the guys who “doesn’t like beets” ate almost the whole bowl! Think outside the box, try it.

This dip is sweet and savory and so easy to eat. You definitely get a hit of horseradish but the rest of the ingredients play a magnificent game of hide and seek. It wasn’t at all salty but there was salt. The heat was too subtle to be pepper. Was the tart flavor lemon or vinegar? My investigation began.

On our last day there, we were enjoying Chelsea Market. It’s one of my favorite places in NYC. There is lots of cute places to shop and it feel a little like a foodie paradise with the kitchen shops and artisan food places. Plus the New York Food Network Studios are at Chelsea Market so I feel close to my people when I’m there.

We stumbled in Miznon the Chelsea market outlet of Israeli Chef, Eyal Shani. You may not know the name but you can pretty much give him credit for the cauliflower craze. His famed roasted cauliflower boasts only four ingredients but it is special. When I first looked at the menu and saw “Lavan”, a pita sandwich with cauliflower as the star , I couldn’t have imagined the specialness that awaited me.

The cauliflower had lost all the sulphur aroma and was simply sweet. It was creamy and buttery. There was a small kick of heat but just on the tip of the tongue, nothing overwhelming. The tahini was perfect! Not too much garlic, not too much lemon. Once I figured this recipe out, I knew it would be in regular rotation! I’ve also included a recipe for Schwarma “style Chicken. It makes a great meal with the cauliflower. Have the beet tartare as you’re appetizer.

I hope you enjoy these recipes as much as I do. Next up I am going to recreate The Lamb’s Club Pastrami. This may take some time but man was it good. If there is a restaurant recipe you want me to try and recreate message me. I always love to hear from you!

Vegan Beet Tartare
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Vegan Beet Tartare
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Ingredients
Servings:
Instructions
  1. Into a large bowl, grate beets on the large hole side of grater box. I don't like the food processor for this.
  2. Stir in all ingredients, except parsley. Let stand at room temperature for 10 minutes. Taste and adjust flavoring. I added a little more Dijon, but it is personal preference.
  3. Right before serving stir in chopped parsley. It adds such a great fresh flavor. Serve with a hearty cracker. Store any leftovers, (doubtful) in refrigerator in a covered dish.
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Roasted Cauliflower with Tahini, Tomato Salsa, and Chives
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Roasted Cauliflower with Tahini, Tomato Salsa, and Chives
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Ingredients
Servings:
Instructions
  1. Wash cauliflower and remove large, tough leaves. Bring a large pot of heavily salted water to a rolling boil. Place cauliflower in pot, cover and boil until just tender. Preheat oven to 425°.
  2. Remove cauliflower from water and let cool slightly, Just until you can handle it. Put cauliflower in a glass or ceramic baking dish. Pour olive oil into a shallow bowl and dip hands in. Let excess oil run off and start massaging oil into cauliflower. Work it into all the nooks and crannies. Drizzle any remaining over the top and season with salt and pepper. Place cauliflower in preheated oven and bake until top just starts to brown. About 20 minutes.
  3. While cauliflower is baking, make tahini sauce. Using a mortar and pestle or, carefully, an edge of a knife mash the garlic into a paste with 1/4 tsp. salt. Stir tahini well, to get solids off bottom of can, and pour into a medium bowl. Add in garlic paste and start whisking in lemon juice. Start with a little and add more as it "catches". The sauce will continue to thicken as it sits. If you need to thin it out you can whisk in a little water or more lemon juice. Adjust seasoning.
  4. You can cut the cauliflower into florets and toss with the tahini sauce, then serve with salsa and chives. I poured the sauce on a platter, ladled the salsa over the sauce and sprinkled chives over that. Then I place the cauliflower over that. The cauliflower is so tender that It can be cut with a spoon and scoop up sauce as you serve.
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Schwarma "style" Chicken
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Schwarma "style" Chicken
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. In a large ziplock bag pour the oil, garlic, salt, pepper, cumin, allspice, cinnamon and turmeric and stir together to make a paste. Add the chicken and toss and massage to coat evenly. Let marinate at room temperature for at least 20 minutes. Preheat oven to 425°.
  2. Line a rimmed baking sheet with aluminum foil and spray with non-stick spray. Arrange chicken, in a single layer, on baking sheet and roast until browned and cook through, about 30 minutes. I turn it half way through. Let chicken stand for 5 minutes before serving.
  3. I serve this chicken on a platter with lettuce, sliced tomatoes and cucumbers. I have pita on the table.
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It’s Watermelon Time!

We are at the peak of watermelon season and I am loving it! My husband buys a large watermelon, almost, every week. Some slices end up in the freezer. They are way better than any sugar filled popsicle (with no yucky food coloring). It’s great because you can walk by and easily grab a few pieces. I also saw online that someone made melon balls and rolled them in red gelatin then froze them. I haven’t tried these but imagine they are similar to frozen grapes. Maybe instead of gelatin you can use a superfine or sanding sugar.

Occasionally, I do run into a too big watermelon and the waste kills me. So this year I have been working on ways to use up watermelon. Some of the great ways I’ve tried include:

Watermelon Bruschetta, I used the slices as my crostini and topped with burrata and whatever fresh herb I had available. The tarragon was a knockout with a drizzle of balsamic glaze and olive oil with a pinch of flaky sea salt.  I made a watermelon gazpacho, inspired by a Tyler Florence recipe, that you an find online. I went with sweeter undertones and used Vidalia onion and White Balsamic Vinegar. I also used tarragon again here instead of dill. I have a lot of tarragon in my garden this summer.

The two standouts for me I share below. One is a Watermelon Sangria and the other is Watermelon Guacamole. The Sangria is SO refreshing and the guacamole is surprising.  I love the texture that watermelon brings. It’s crispy like jicama and adds a sweetness too. The Cotija cheese sprinkles on top add the perfect saltiness, too.

Please let me know how you like, your successes and failures.  Enjoy!

Watermelon Sangria
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Servings
8 5 oz. glasses
Servings
8 5 oz. glasses
Watermelon Sangria
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Servings
8 5 oz. glasses
Servings
8 5 oz. glasses
Ingredients
Servings: 5 oz. glasses
Instructions
  1. Blend first watermelon until smooth and strain into a large pitcher.
  2. Pour in all alcohol and stir well. Add in all fruit and chill for at least 4 hours so all flavors meld. You can our a splash of sparkling water or wine over the of each glass when serving.
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Watermelon Guacamole
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Watermelon Guacamole
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Ingredients
Servings:
Instructions
  1. Before I go to deep into this recipe, let me tell you I often use store bought Pico de Gallo in place of the cilantro & jalapeño and onion. It's up to you because of the tomato, but it works just fine. Then you can just adjust your salt & pepper.
  2. Cut avocado in half and remove seed. Scoop the flesh into medium bowl, Smash with a fork until desired consistency. I like mine a little chunky.
  3. Add the onion, cilantro, jalapeño and lime juice and stir well. Fold in watermelon and adjust seasoning with salt & pepper. Garnish with feta. Serve with tortilla chips.
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Everything, Everything!

I remember when Everything Bagels first hit the scene. A New York bagel store employee was sweeping out the oven and instead of tossing the seeds and seasoning crumbs, he through them on top of a plain bagel. He thought he was being cute when he called it the “everything”.  They were amazing! All the bagel flavors you love were now in one bagel. Ahh, bliss! And if you toast them, forget it, HEAVEN! So imagine how excited I was when Trader Joes created Everything but the Bagel Seasoning. I love using this flavor blend and put it on, well, everything.

The blend is made up of sesame seeds, sea salt flakes, dried minced garlic, dried minced onion, black sesame seeds and poppy seeds. Some of the great ways I’ve used this blend are: stir it into cream cheese, salad topping, stirred into scrambled eggs, a small shake on top of sour cream in soup or a baked potato.

My two favorite ways to use this blend are to stir about 1/4 cup into latke (potato pancake) batter right before frying them up. We like our latkes extra crispy and this seasoning brings out all the best flavors of the potato.  If you do this adjust your salt down, or even none. This seasoning has plenty of salt. The other great recipe is to use it as a chicken coating.

Chicken is the great blank canvas of food.  I mean it was just made for sauces and anything that adds flavor. The recipe below is simple and quick.  I make a dredge tray of seasoned flour, egg white and Everything but the Bagel seasoning.  You can use your own recipe for the seasoned flour. Remember to use little or no salt.

One other little tip. Some of you struggle on knowing when chicken is done when you bake it. The best way is to use a meat thermometer to 160°. However, 20 minutes per pound at preheated 325° oven is a great rule of thumb. You can cover the chicken foil half way through if it is getting too brown.

 

Everything Seasoned Chicken
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Juicy, baked chicken with all your favorite tastes of an everything bagel.
Servings
4
Servings
4
Everything Seasoned Chicken
Print Recipe
Juicy, baked chicken with all your favorite tastes of an everything bagel.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 325°. Combine flour and all spices, except Everything Bagel, together in a zipped plastic bag. Give it a good mix now and right before you use it. You don't want all the flavors to settle to the bottom.
  2. Set up your dredging station (I use shallow soup bowls). You want the first one to be the seasoned flour. The second should be your egg whites and the third is the Everything seasoning.
  3. I get my chicken good and dry with paper towels and then let it sit out about 20 minutes before starting the dredging process. I also keep one hand for dry and one for wet.
  4. Start with dipping chicken in flour. Give it an even coat and shake off excess so you don't have clumps. Then a quick dip in egg whites and let excess drip off, then right into the everything seasoning and into a butter baking dish.
  5. Into the preheated, hot oven and bake for 20 minutes per pound. You are probably at just about a pound with 4 chicken breasts so check at 20 minutes. It's okay to cut into one breast, if you don't have a thermometer. You want the juices to run clear.
  6. Serve with a green vegetable and rice or potato. Enjoy!
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