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. |