nyf 2002 - the recipe cheat

blini
1 lb yukon gold potato
2tbsp flour
2-3 tbsp crème fraiche
2 large eggs
1 large egg yolk
salt and pepper
cook potatoes. Peel & press through tamis.
9 oz potatoes; add flour; whisk in 2 tbsp crème fraiche; add 1 egg – whisk until smooth. Add egg#2, then yolk. Salt & pepper; then thin with crème fraiche. cook on skillet 3minx2min; 1.5tsp drops. Keep warm in oven.

fish course
potatoes
3 yukon gold; peeled 1/4” dice
3/4 shallot, minced
4 fresh basil leaves, chopped
6 kalamata olives
3 tbsp lime juice
1.5 tbsp olive oil; salt & pepper
cook diced potatoes; dry on paper towel.
Toss with dressing, refrigerate
artichokes
5 large artichokes, cooked
1.5 tbsp lime juice
3 tsp olive oil; salt & pepper
Trim to the heart; cut into 1/4” dice.
Toss with lime jiced and olive oil, season.
basil vinaigtrette
30 fresh basil leaves
3 tbsp lemon juice
3/4 c. olive oil
3 tsp cold water
Puree all ingredients in blender, season.
chiffonade basil for garnish

lemon/orange curd
Grated zest of 2(4) lemons
juice of 2 lemons (6 tbsp)(12)
3(6) tbsp water
1/2(1) c. sugar
1/4 lb(1/2 lb) unsalted butter
1/4(1/2) tsp salt
3 (6) whole eggs
3 (6) yolks
Zest, juice, water, sugar, butter. salt in pan. Heat. Whisk hot liquid into eggs; Add eggs to pan, cook slowly. Strain into tart shell. (double recipe for lemon curd).
soup
mushroom

rehydrate dried mushrooms; sautee fresh mushrooms in butter with thyme & shallot; deglaze w/vermouth. add stock, simmer, puree, strain, mount w/ cream.
watercress
2 bunches watercress
1 yellow onion
1 clove garlic
2 tbsp olive oil
4 c. stock
parsley & tarragon
crème fraiche
Slice & stew onion in olive oil, covered. Add stock, simmer & cook open 10 min. After 5 min. add parsley. Large bowl with ice bath ready. Remove soup; add cress & tarragon; stand 5 min. puree & strain into icedbowl. Stir to room temp, season.

puff pastry
1 lb flour
1.5 tsp salt
1c + 2 tbsp ice water
1.25 lbs unsalted butter
Mix flour with salt & mound on counter. make well, add water. When soft mass, add 1/4 lb soft butter & knead once to form a soft douogh. cover, chill 1 hour.
Dough into cross shape, center thicker. 1 lb of butter in middle, fold over flaps. flour and roll into 18x9” rectangle. fold in 3 parts. turn 90degrees, roll out to rectangle, fold in three. chill for 1 hour. Fold and roll twice. chill 1 hour. fold and roll twice. Chill at least 1 hour.

steak tartare
smoke red bell peppers; chop
dice shallots; chop cornichon
chop capers; chop parsley
chop & smash anchovies
grind meat; toast bread
mix peppers; mix meat

salad
make simple vinaigrette
tart
3-4 lb leeks
8 tbsp butter
1/4 lb pancetta
1 egg
3/4 c. crème fraiche
2 tsp dijon
pinch of curry powder
1/4 lb goat cheese
1/3 c. bread crumbs
Trim leeks. Julienne, clean, cook in 6 tbsp butter for 20-30 min. Season. Cover pan after 10 minutes. Slice & render pancetta.
Beat egg lightly in a large bowl & stir in crème fraiche, mustard, and curry. Crumble in 1/2 cheese. Stir in leeks & pancetta.
Roll out 1/4ish dough , prick, and transfer to baking sheets. roll up sides (1.5” high, 4” diameter). chill 15-30 minutes. Fill shell with mix. Crumble cheese over top, sprinkle with breadcrumbs & melted butter. Bake at 400 w/ ring over top for 10-15min. Remove ring; lower temp to 350, bake 30-40 min.

pate sucree
1/4 lb butter, room temp
1/3 cup sugar
1/4 tsp salt
1/4 tsp vanilla extract
1 egg yolk
1 1/4 cups flour
Butter & sugar until creamy. Add salt, vanilla, egg yolk. Add flour. Wrap dough, chill. Roll & fill tart pan; rest in freezer 15 min. Bake@350 for 15 minutes.

pain de mie
1 tbsp dry yeast
2 tsp sugar
2.5 c. warm milk
1/4 lb butter, room temp
1.5 lb flour
2.5 tsp salt
Yeast & sugar in warm milk. After 5 minutes add butter and whisk to melt. Mix flour and salt. Whisk, then stir flour & milk. Turn onto floured surface. Knead 7 to 10 minutes. Let dough rise until double in buttered bowl. Punch down. Cut off two portions of 22oz each. Butter loaf pans & baking sheet. Pat dough into pan. Cover with plastic and let rise until 3/4 full. Cover pans, bake at 400 for 35 minutes. Remove sheets, continue 15-20 minutes.
Bread sticks @375 30-35 minutes.