Monthly Archives: January 2017

Free-form salted butter apple tart with maple-vanilla bean cream

Serves 8

  1. 120g flour
  2. 1/4tsp salt
  3. 2tb sugar
  4. 10tb butter
  5. 2 eggs
  6. 1 vanilla bean
  7. 1lb apples, sliced 1/8in thick
  8. 3tb brown sugar
  9. 2 cups heavy cream
  10. 2tb maple syrup
  • Whisk 1-2 with 1tb sugar. Mix in 6tb butter until texture resembles cornmeal (a few larger pieces are okay). Drizzle in 1 egg, mix with fork, knead smooth, form disk, wrap and chill for 2 hours.
  • Melt remaining 4tb butter with vanilla pod and half of seeds. Cook on medium heat until browned, about 5-8 minutes. Discard pod and set aside.
  • Roll dough out to a 14in x 10in square about 1/8in thick and transfer to a baking sheet. Top with apples, leaving a 1-1/2in border. Brush apples with butter mixture and top with brown sugar. Turn edges over apples, brush with remaining egg beaten with 1tsp water and sprinkle with remaining 1tb sugar. Bake at 375 degrees for 40-50 minutes.
  • Beat 9-10 and remaining vanilla seeds to stiff peaks. Serve with tart.

Salted shortbread lemon-honey tart

Serves 12

  1. Meyer lemons, 1 sliced and remaining zested/juiced to get 1tb zest and 2/3 cup juice
  2. 198g sugar
  3. 3tb honey
  4. 3/4 cup butter
  5. 76g powdered sugar
  6. 240g flour
  7. 2-2/3tb cornstarch
  8. 3/4tsp salt
  9. 3 large eggs
  10. 2 large yolks
  • Mix sliced lemon, zest and 2-3 and let rest 30-45 minutes.
  • Meanwhile, pulse 4-5  in a food processor until smooth. Pulse 210g flour, 2tb cornstarch and all but 1/8tsp salt until butter pieces are pea-sized. Press on bottom and 1-1/2in up sides of a 9in springform pan and bake at 325 degrees for 30-35 minutes or until edges are golden.
  • Meanwhile, mix 9-10, remaining 6-8, lemon juice and lemon-sugar mixture. Pour into hot crust and bake at 300 degrees for 25-30 minutes.
  • Let cool completely at room temperature. Cover and chill for 4 hours. Unmold and serve.

Optional: Mini meringues OR Coconut macaroons

Mini meringues

  1. 1/2 cup + 1tsp sugar
  2. 1/8tsp salt
  3. Remaining lemon zest, to taste (optional)
  4. 2 whites leftover from egg yolks
  5. 1/8tsp cream of tartar
  6. 1tsp vanilla extract
  • As crust is baking, before mixing filling, process 1-3 for 30 seconds. Set aside.
  • Beat 4-5 to soft peaks. Beat in sugar mixture. Beat to stiff peaks. Fold in vanilla extract.
  • Spoon into about 24 mounds onto 2 baking sheets. Place in oven along with filled tart. Bake an extra 5-10 minutes if necessary after removing tart. Leave to cool in turned-off oven as tart cools.

Coconut macaroons

  1. 2 whites leftover from egg yolks
  2. 1/8tsp salt
  3. 1/8tsp cream of tartar
  4. 14oz bag sweetened shredded coconut
  5. 14oz can sweetened condensed milk
  6. 1tsp vanilla extract
  7. Remaining lemon zest, to taste (optional)
  • As crust is baking, before mixing filling, beat 1-3 to medium peaks. Combine 4-7 and fold egg whites into mixture.
  • Spoon into about 24 mounds onto 2 baking sheets. Place in oven along with filled tart. Bake an extra 5-10 minutes if necessary after removing tart. Remove from oven and let cool.


Patty melt

Serves 4

  1. 2 onions, sliced
  2. 4tb + 8tsp mayo
  3. 4tb dijion mustard
  4. 1tb bbq sauce
  5. 1/2tsp hot sauce
  6. 1 large shallot, grated
  7. 1lb ground chuck
  8. 1tb ketchup
  9. 2tsp worcestershire
  10. 1/2tsp garlic powder
  11. 1/2tsp salt
  12. 1/4tsp pepper
  13. 8 slices rye bread
  14. 4oz cheddar
  15. 4oz swiss cheese
  • Cook onions for 20-30 minutes until caramelized. Set aside.
  • Meanwhile, mix 4tb mayo with 3-5. Set aside.
  • Mix 6-12 and form 4 1/4in thick patties. Cook 1-2 minutes per side and set aside.
  • Layer bread with cheddar, patties, swiss, onions and sauce and spread top slices with 1tsp mayo each. Cook weighted down for 3 minutes, spread other slice with 1tsp mayo, flip and repeat. Serve.

Bordelaise sauce

Serves 4

  1. 3in marrow bone
  2. 1-1/2 cups red wine, full-bodied
  3. 2tb demi-glace
  4. 2 shallots
  5. 3 sprigs thyme
  6. 1 bay leaf
  • Simmer 1-5 for 15 minutes until slightly reduced and syrupy. Strain, cover and chill. Separately, cover marrow bone in salted water. Chill overnight.
  • Soak marrow bone in lukewarm, 110 degree water for 5 minutes. Remove marrow and slice. Add to wine mixture, bring to a simmer and serve immediately before marrow melts.


Chinese mustard vinaigrette chicken salad

Omit chicken to make vegan.

Serves 4

  1. 2lb cooked chicken, shredded
  2. 4 cups Napa cabbage, shredded
  3. 2 cups iceberg or romaine lettuce, shredded
  4. 1 cup snow peas, sliced lengthwise
  5. 1 large carrot, shredded
  6. 4tb pickled ginger, sliced lengthwise
  7. 1tb sesame seeds, toasted
  8. 4 scallions, sliced
  9. 4tb rice wine vinegar
  10. 2tb honey
  11. 1tb soy sauce
  12. 2tsp sesame oil
  13. 2tsp mustard powder
  14. 2tb peanut oil
  • Toss 1-8. Mix 9-14, toss and serve.

Chicken paillard

Serves 2

  1. 2 8oz bone-in chicken breasts
  2. Flour
  3. 3tb clarified butter
  • Remove bone from chicken, pound 1/2in thick and dredge in flour.
  • Heat butter on med-high in a 10in skillet and cook chicken skin-side down for 5-6 minutes. Transfer to a 400 degree oven for 3-4 minutes.
  • Remove from oven, flip skin-side up and rest for 1 minute. Remove from pan and serve.

Slow roasted rotisserie-spiced chicken and potatoes

Serves 4

  1. 2tsp fennel seeds
  2. 1tsp red pepper flakes
  3. 1/2tb salt
  4. 1/2tsp pepper
  5. 1 small bunch marjoram
  6. 1 small bunch thyme
  7. 1 lemon, zested and quartered
  8. 1 head garlic, 4 cloves minced and remaining smashed
  9. 6tb olive oil
  10. 3.5-4lb chicken
  11. 2lb yukon potatoes, halved or quartered
  • Crush 1-2 and mix with 3-4, 2tb marjoram, 2tb thyme, lemon zest, minced garlic and 3tb olive oil. Rub over and under chicken skin, stuff cavity with all but 2tb each marjoram and thyme, quartered lemon and crushed garlic and tie legs.
  • Toss potatoes with remaining herbs and oil. Roast chicken and potatoes at 300 degrees for 3 hours, turning potatoes every hour.