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RECIPE 29: Yellowfin Tuna Tartare

Yellowfin Tuna Tartare

                      -= Exported from BigOven =-

                        Yellowfin Tuna Tartare

Spiced up with chile and ginger this is a great introduction to Sashimi.

Recipe By:
Serving Size: 24
Cuisine: Asian
Main Ingredient: Tuna
Categories: Easy, Snacks, Hors dOeuvres, Appetizers

-= Ingredients =-
1 cup cilantro ; minced
3/4 cup green onions ; fine sliced
1/2 cup red onion ; minced
1/2 cup fresh ginger ; peeled, minced
1/4 teaspoon chili oil
1 tablespoon sesame oil
1 teaspoon soy sauce
2/3 pound sushi grade yellowfin tuna ; diced
24 ea Wonton wrappers
1 Tablespoon sesame seeds
1 cup radish sprouts
2 tablespoons tobiko caviar ; optional
1/4 cup Carrot ; finely diced

-= Instructions =-
Toss the cilantro through soy sauce together. Fold in the tuna. Chill.

Cut the wrapper in half on the diagonal. Spread on a baking sheet. Spray lightly with pan spray. Sprinkle with sesame seeds. Bake at 350 degrees until crisp and golden. Cool.

To serve put a small mounds of tuna on triangles. Top with a few sprouts and a sprinkle of tobiko or carrot for color.
** This recipe can be pasted into BigOven without retyping. ID= 158463 **
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RECIPE 28: Asparagus, Cream Cheese, Puff Pastry

                      -= Exported from BigOven =-

                 Asparagus, Cream Cheese, Puff Pastry

Recipe By: Drew Vogel,
Serving Size: 32
Cuisine: French
Main Ingredient: Asparagus
Categories: Bake, Advance, Vegetables, Appetizers

-= Ingredients =-
1 sheet Puff Pastry Dough ; thawed if frozen
8 ounces Cream cheese ; softened
12 Asparagus spears ; similarly sized
to taste Salt and pepper
1 ea Egg

-= Instructions =-
Steam the asparagus spears until tender. Season with salt & pepper. Store in refrigerator if not using immediately.

Cut some of the cream cheese and mold with hands into a log shape, just a bit larger in diameter than the size of a spear of asparagus.

Whisk the egg with a bit of water (1 tablespoon or so) to make an egg wash.

On the thawed puff pastry, place the log of cream cheese. Put a spear of asparagus on each side of the cream cheese and one on top, forming a triangle of asparagus with the cream cheese in the middle. Season liberally with salt and pepper. Cut the puff pastry to an appropriate size, and carefully roll the puff pastry maintaining the triangle as much as possible. Seal the seam with egg wash. Place seam-side-down on a baking sheet.

Repeat with remaining spears and cream cheese.

DO AHEAD: Can be made to this point 1 day ahead. Cover and refrigerate. Allow to come to room temperature before baking.

Preheat oven to 400.

Paint the puff pastry rolls with the egg wash. Bake puff pastry rolls in preheated oven for 12-14 minutes, or until golden brown.

Slice about 3/4-inch thick and serve warm.
** This recipe can be pasted into BigOven without retyping. ID= 162287 **
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HAPPY MOUTH — July 2007

Tonight was Ted’s HAPPY MOUTH selection, and he chose RED in Hyde Park. RED is a new-ish restaurant in a traditionally difficult space. The long, dark, shotgun-style room feels intimate, but diners don’t feel like they’re sitting on top of each other. Our long table was near the back of the restaurant in the center.

Wendy tried their Lobster Bisque (which was velvety smooth and lovely) and I had a Seared Foie Gras appetizer, which was excellent. For my main, I had their Roasted Duck Breast with Lo Mein, Hoisin Butter, and Green Mango Relish and Wendy had a Gnocchi special. Her Gnocchi were light and flavorful and she made reasonably quick work of them. My duck was mostly well-prepared, but the fat had not been rendered out of the skin, leaving it flabby and inedible, plus the seasoning on it was very heavy and masked the rich flavor of the duck.

For dessert, Wendy & I split a lemon tart with fresh berries and a glass of Moscato d’Asti — a perfect pairing.

A very good pick, Ted!

Dinner at Jean-Robert at Pigall's, Saturday June 23, 2007

On Saturday, June 23, 2007, Wendy & I dined at Jean-Robert at Pigall’s. It had been a while since we’d eaten there (once in February with the HAPPY MOUTH SUPPER CLUB; before that, the last time Wendy & I dined there alone was September 2006), so we were very excited to get back. We arrived just in time for our 8:00 reservation and were immediately shown to a private booth near the center of the restaurant by Richard Brown. “This is a very romantic booth; very private,” we were told as we sat down.

Soon, Renee (the sommelier for the evening since Jason was away at “Pinot Camp”) came back with two glasses of bubbling Andre’ et Mireille Tissot “Pigall’s Label” Cremant du Jura, N/V, a nice welcome from the Chef. Angie (our new server since Tammy left) told us that Chef wanted to select our meal that night. We agreed that it was a fabulous idea (always accept this if you’re offered!) and settled in for an epic meal.

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RECIPE 27: Chestnut And Chocolate Cake

                      -= Exported from BigOven =-

                     Chestnut And Chocolate Cake

This classic unbaked “cake” is for people who like dense, assertive chocolate desserts. It’s super-easy — requiring only moments to combine the ingredients — and extremely rich. Cans of pureed chestnuts flavored with vanilla and sugar come from the South of France and are available in specialty and gourmet markets. This puree is also wonderful served on its own or over ice cream.

Recipe By: FAST FOOD MY WAY by Jacques Pepin, page 193
Serving Size: 10
Cuisine: French
Main Ingredient: Chocolate
Categories: Desserts

-= Ingredients =-
1/4 teaspoon Vegetable Oil ; for Oiling The Pan
1 ea 1 pound c Chestnut Puree ; or Spread With Sugar
2 tablespoon Dark Rum
1/2 tablespoon Unsalted Butter ; At Room Temperature
8 ounces Bittersweet Chocolate ; Melted
1 cup Creme Fraiche ; or Sour Cream

-= Instructions =-
Oil a rectangular loaf pan with a capacity of 3 to 4 cups. Cut a thin strip of parchment paper (wide enough to cover the bottom of the loaf pan and long enough so that the ends extend out of the loaf pan). This will make it easier to unmold the dessert at serving time. Alternatively, if you don’t want to unmold the dessert, you can using a serving bowl or terrine.

Put the chestnut puree in a large bowl and add the rum, butter, and melted chocolate. Mix thoroughly to combine and pour the mixture into the pan or bowl. Cover with plastic wrap and refrigerate for at least 4 hours (or up to a couple of days).

At serving time, unmold the cake onto a serving platter and cut it into 6 or 8 slices (or spoon it out of the bowl). Spoon some creme fraiche (or sour cream) over each slice and serve.

** This recipe can be pasted into BigOven without retyping. ID= 161360 **
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RECIPE 26: Braised Lamb Shanks

                      -= Exported from BigOven =-

                         Braised Lamb Shanks

This is without a doubt the most requested recipe I’ve ever created. Lamb shanks are one of the cuts of meat that benefit most from long, slow braising. Don’t omit the step of turning the shanks every half hour; it causes them to caramelize even as they braise. If the braising liquid seems too reduced at the end of the cooking process, stir 1 cup of water into the liquid before straining. Demi-glace is veal stock that has been reduced by half. High-quality prepared versions are available at gourmet shops. Serve this with any full-bodied red wine.

Serve this with Soft Polenta, Tomato-Thyme Risotto, Potato Puree, or Roasted Garlic and White Bean Puree.

Recipe By:
Serving Size: 6
Cuisine: French
Main Ingredient: Lamb
Categories: Lamb, Main Dish

-= Ingredients =-
6 ea Lamb Foreshanks
1 cup All-Purpose Flour
to taste Coarse Salt
to taste Freshly-Ground Black Pepper
1/2 tablespoon Olive Oil
2 ea ribs Celery ; Roughly Chopped
1 ea Carrot ; Roughly Chopped
1 ea large Spanish Onion ; Roughly Chopped
1/2 cup Tomato Paste
5 ea sprigs Fresh Thyme
1 ea Bay Leaf
1 tablespoon Black Peppercorns
1 ea whole Garlic ; Cut In Half
1 bottle Red Wine ; Shiraz Is Nice
1/3 cup White Vinegar
1 teaspoon Sugar
1 cup Demi-Glace ; or 2 Cups Veal Stock
2 cups Chicken Stock
8 ounces Pearl Onions ; Peeled and stem end removed
3 ounces Sugar
3/4 cup Water
8 ounces Button Mushrooms
3 ounces Bacon Lardons

-= Instructions =-
Preheat the oven to 325 degrees.

Season the lamb shanks liberally with salt and pepper. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones down to the bone and all the way around; this will help expose the bone while cooking. Set aside.

Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion to the pot. Cook until very soft, 8-10 minutes.

Add the tomato paste. Cook 1-2 minutes until nicely browned.

Add the thyme, bay leaf, peppercorns, and garlic. Cook another 2-3 minutes.

Add the red and white wine, vinegar, and sugar, raise the heat to high. Bring to a boil.

Lower the heat to medium and add the demi-glace (or veal stock) and chicken stock. Leave over medium heat while you brown the shanks.

Dredge the shanks in flour, shaking off excess. In a sauté pan over medium-high heat, brown the shanks well in the remaining 1/2 cup oil on both sides, about I minute for each of 3 sides. Use tongs to flip them over.

Transfer the shanks to a roasting pan and pour the stock mixture on top. Cover with aluminum foil or a lid and cook in the preheated oven for 1 hour. Remove the foil and cook for another 3 hours, TURNING THE SHANKS OVER EVERY HALF HOUR until the meat is very soft. (Can be prepared to this point up to one day in advance. If preparing ahead, skim fat from sauce, bring meat to room temperature, and reheat in a medium oven.)

While the shanks are cooking, prepare the GARNISH.

Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface and use the liquid as a sauce.

GARNISH:Put the peeled and trimmed pearl onions into a medium pan. Mix sugar into water and add this mixture to the onions. Cover with a round of parchment paper. Put onions over medium-high heat and cook down, shaking the pan occasionally, until the onions are a rich, roasted color and are soft.

In a seperate pan, render the lardons and cook the button mushrooms in the bacon fat over medium heat until cooked through and tender.

Dress the plate with a few pearl onions and mushrooms.
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CULINARY: Pigall’s night — Jun. 16 2007

On Saturday, June 16, 2007, I worked in the kitchens of Jean-Robert at Pigall’s. It was a good evening to work — the Chef de Cuisine and one of the line cooks were both out. Adequate plans for coverage were made, though — the sous chef from one of Jean-Robert’s other restaurants worked the “middle” (between fish and meat), I was there, and there were two high school-aged girls volunteering as well. It’s rare to see volunteers there because the kitchen is so small, but the girls stayed mostly out of the way.

Before service, I assisted with general prep. When Chef arrived, he pulled me downstairs to assist him (it was fun for me in a weird way to re-assign my mise en place to the high-school girls) with butchery & fish mongering. I worked my way (slowly, Chef would tell you!) through several skate wings and beef tenderloins. I enjoy butchery and fish mongering and have some skill at it (though I am a little bit slow, Chef would probably point out again, poking me in the ribs with his finger), and it was nice to give these skills a workout — not something I get to do often. An added perk was that Chef worked with me for much of the butchery. We had a good conversation while we worked, a rare luxury in such a busy kitchen.

After cleaning up from the butchery, I moved upstairs and shadowed Abby on Hot Appetizers for service. I helped with the soup and ravioli dishes, and helped Abby wherever I could. I didn’t start out the evening very helpfully — the first thing I did was drop a sizzle plate loudly to the floor (“it’s going to be that kind of night,” I thought). I messed up a couple other things that put Abby in the weeds, but she was cool and collected through the first turn. Or perhaps she was just relishing the quiet because she over-celebrated her 25th birthday the night before… I got my shit together for the second turn and feel like I contributed. Since morel mushrooms are in season, we sold a bunch of them — more than 20 orders, I think.

At one point during service, we ran out of prepared skate so Chef pulled me from Hot Apps and sent me downstairs to fabricate a few more. I busted them out, brought them up to Chef, and cleaned up. After service, Chef said that he was impressed that I jumped out, did what was necessary, and jumped back in.

After service, Chef asked if I wanted a soft-shell crab, which is currently on our menu. I said sure (it is bad form to say no when a chef offers you food!). The fish guy (Rob) told me that he’d cook it but I had to prep the crab. So, I followed the instructions Abby told me: “Step 1: Cut off the face with these scissors. Step 2: Lift up the skirt and cut out the gills. Step 3: Pull the tab (near the crab’s butt) and cut it off”. Abby has a hard time getting past the “cut off the face” part, but that doesn’t give me a problem. In culinary school, I went around behind the chef-instructor’s back and dispatched the lobsters of squeemish classmates. On Valentine’s Day (we call it amateur night) at the restaurant, I had to prep, dispatch, and par-cook 75 lobsters. The prep involved inserting a “booty stick” in the lobster’s, well…, booty (to keep the tail from curling when cooked) before dropping it in boiling water. After a few minutes, they were shocked in icy water and I broke down the bodies and cut their faces off for garnish.

Rob pan-fried the crab and served it with sauteed vegetables including fennel & fingerling potatoes and a caper buerre noir over top. It was delicious! I noticed that any time I’d turn my back on the plate, bits of the crab would disappear as my co-workers snuck samples. Fine with me.

After service was over, I helped everyone break down their stations and prepare to shut down the restaurant for their “weekend” — no service on Sunday or Monday. I was ready to go out for drinks, but owing to the over-celebration the night before, no one wanted to indulge, so I headed home, tired but happy to have helped out.

Upon reflection on the night, I feel like I passed a threshold in the restaurant with my participation during prep and service. I am not currently able to articulate what threshold it was exactly, but it feels like something very positive. I really enjoy working at Jean-Robert at Pigall’s.