Author Archives: Andy

BEEF STEW – DIJON AND COGNAC

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  • ¼ pound of diced salt pork;
  • 1 large finely diced onion;
  • 3 Chopped shallots;
  • 2 to 4 tablespoons of butter, as needed;
  • 2 Pounds of beef chuck, in 1-inch cubes;
  • 2 Tablespoons of flour;
  • Salt and freshly ground black pepper;
  • 4 Tablespoons of butter, as needed;
  • ½ Cup of Cognac;
  • 2 Cups of beef stock;
  • ½ Cup of Dijon mustard;
  • 4 tablespoons of Pommery mustard;
  • 4 Large carrots, peeled and cut into half-moon slices;
  • ½ Pound of mushrooms, stemmed, cleaned and quartered; and
  • ¼ Cup of red wine.

Place salt pork in a Dutch oven or a large heavy kettle over a low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use slotted spoon to transfer to a large bowl.

If necessary, add 2 tablespoons of butter to pan to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pan. Cook over a medium – high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.

Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard, and 1 tablespoon of Pommery mustard. Whisk to blend, and then return meat and onion mixture to the pan. Lower heat, cover pan partway, and simmer gently until meat is tender, about 1 &1/2 hours. Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons of butter in a medium skillet over a medium-high heat, and sauté the mushrooms until browned and tender. Stir mushrooms into stew with remaining mustard and red wine. Simmer 5 minutes, then taste, adjusting seasoning. Serve hot.

 

CARBONARA FUSILLONI FROM GIOVANNI’S

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  • 2 Whole eggs plus 6 yolks;
  • ¼ Cup fresh grated pecorino Romano cheese, + additional for serving;
  • ¼ Cup fresh grated Parmigiano-Reggiano cheese, + additional for serving;
  • ½ Teaspoon of freshly ground pink peppercorns & ½ teaspoon of freshly ground green peppercorns, mixed together;
  • 1 Pinch freshly ground white peppercorns (Note: 1 teaspoon of fresh ground pepper can be substituted for peppercorn blend);
  • 2 Tablespoons of extra-virgin olive oil;
  • ½ Cup of diced guanciale (1/3 inch cubes);
  • Kosher salt; and
  • 1 Pound of large Fusilloni pasta (#39), or any pasta you prefer.

In a large metal heatproof mixing bowl, whisk together whole eggs, yolks, pecorino Romano, Parmigiano-Reggiano, and half of the peppercorn mix. In a large sauté pan, heat olive oil and guanciale over a medium heat, stirring frequently until the fat has been rendered and the guanciale is on the edge of crispness but not hard. Place a large pot of salted water over a high heat and bring to a boil. Add pasta gently and stir occasionally until al dente. Using a strainer, transfer the pasta to the sauté pan with the guanciale and its rendered fat, stirring gently to combine. Slowly add ¼ cup of the pasta cooking liquid to the egg mixture and set the mixing bowl over the top of the water pot, forming a double boiler to gently preheat your egg mixture (make sure the bottom of the bowl does not touch boiling water). Slowly add the pasta mixture to the preheated bowl, making sure not to overheat the mixture. Working quickly, stir until the sauce thickens to a creamy, silky consistency that leaves trail as you stir (add additional pasta water if the mixture is too thick). Remove from the heat, season with salt if needed, and divide onto serving plates. Finish each dish with freshly grated cheese and freshly ground pepper as desired.

 

 

MAYONNAISE – FOOLPROOF LEMON – GARLIC

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  • 1 clove of garlic, minced;
  • 4 oil-packed anchovies, minced (optional);
  • 1 large egg yolk, at room temperature;
  • 1 teaspoon of Dijon mustard;
  • ½ cup of extra-virgin olive oil;
  • 1 tablespoon of freshly squeezed lemon juice, plus more to taste; and
  • Salt and freshly ground black pepper.

In a small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 teaspoons of olive oil and process mixture until mixture is smooth and starts to thicken, about 2 minutes.

 With the machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon of very hot water. (A small splash from the kettle or tap is the right amount). Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing the machine so as to not overmix. Taste and adjust seasoning with more lemon juice, salt and pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps for 2 days.

 

ASPARAGUS WITH PROSCIUTTO AND EGG

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  • 3 large eggs;
  • 1 & ½ ounces of Prosciutto, preferably San Daniele, in about two thin slices;
  • ¼ cup of dry bread crumbs;
  • 4 tablespoons of extra-virgin olive oil;
  • 1 & ½ pounds medium-thick asparagus, peeled and ends snapped off; and
  • Salt and ground black pepper.

Place eggs in a pot of water, bring to a boil, and remove from heat, cover and let sit for 6 minutes. Yolks will be set but not fully hard. Remove from the pot and set aside. Roll up the Prosciutto and cut into chunks and place in a food processor with the breadcrumbs and pulse until fairly fine.

Heat 2tablespoons of oil in a skillet, add the Prosciutto mixture and sauté on medium heat, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add the asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them and mix them in a bowl with the remaining olive oil and season with salt and pepper.

Arrange the asparagus on a serving plate, scatter Prosciutto crumbs over them and spoon on the eggs.

 

 

 

 

 

FARRO SALAD CHARLIE BIRD’S

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  • 1 cup of farro;

  • 1 cup apple cider;

  • 1 teaspoon kosher salt;
  • 2 bay leaves;
  • 8 tablespoons of extra-virgin olive oil;
  • 2 tablespoons of fresh lemon juice;
  • 70 grams of Parmesan cheese shaved with a vegetable peeler (1/2 cup);
  • 70 grams of chopped pistachio nuts (1/2 cup);
  • 2 cups of arugula
  • 1 cup of parsley or basil leaves, torn;
  • 1 cup of mint leaves;
  • ¾ cup of halved cherry or grape tomatoes;
  • 1/3 cup of thinly sliced radish; and 
  • Maldon or other flaky sea salt, for finishing.

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let the farro cool, and then discard the bay leaves.

In a salad bowl, whisk together the olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in the arugula, herbs, tomatoes, radish and flaky salt to taste.

Makes 6 servings

 

 

 

 

CHICKEN BREAST VELVET WITH MUSTARD SAUCE

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  • 4 small 6-ounce skinless- boneless chicken breasts;
  • Salt and Pepper;
  • 2 egg whites (about 4 tablespoons);
  • 4 tablespoons of cornstarch;
  • 2 tablespoons of Dijon mustard;
  • 2 tablespoons of whole-grain Dijon mustard;
  • 1 teaspoon of dried mustard;
  • 1 tablespoon of grated horseradish;
  • ½ cup crème fraiche;
  • 1 cup of chicken broth;
  • 3 tablespoons of melted butter or vegetable oil;
  • 1 teaspoon of roughly chopped thyme leaves; and
  • 2 tablespoons of snipped chives.

Trim the chicken breast to a uniform size, shape and thickness; they should be about ½ inch thick. (If using larger breast, slice them into ½ inch thick cutlets). Season the chicken generously on both sides with salt and pepper.

Velvet the chicken: In a medium size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breast and coat well with the cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated). Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraiche and set aside.

Put butter or oil in a skillet over medium heat. Lay chicken breast in the pan and sauté very lightly for 30 seconds a side without browning. Remove breast and blot on paper towels. Discard the remaining oil and wipe pan. Return the skillet to stove and add mustard and crème fraiche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breast and simmer for 1 minute, then turn breast over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch. Transfer breast to a warm platter. Bring sauce to a boil, add chopped thyme and reduce heat until slightly thicken. Spoon sauce over breast, sprinkle with chives and serve.

 

 

 

FISH FILLETS PAN ROASTED WITH HERB BUTTER

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Two 5 to 6 ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, ½ to 1 inch thick;

  • Salt and ground pepper;
  • 3 tablespoons of grapeseed or canola oil;
  • 2 tablespoons unsalted butter;
  • 2 sprigs of fresh thyme, tarragon, chives;
  • 1 tablespoon of chopped flat-leaf parsley; and
  • Lemon wedges.

Pat fillets dry with a paper towel and season on both sides with salt and pepper.

Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil and place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skins, press down gently with a spatula for about 20 seconds to prevent curling.

 Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes and carefully flip the fillets and add butter and thyme to pan. Tilt the pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until the fish is a golden brown all over and cooked through, about 45 to 90 seconds more, depending on the thickness of the fish. Serve immediately with chopped parsley and lemon wedges.

 

RIOSTTO ai PORCINI – SUNDAY PASTA

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  • One-pound fresh Porcini mushrooms (or 2 ounces dried);
  • 12 ounces of Carnaroli rice (or Arborio);
  • 4 ounces of butter;
  • 2 tablespoons of olive oil;
  • 1 onion, finely diced;
  • 1 clove of garlic, minced;
  • 4 cups of vegetable broth (or chicken broth);
  • Salt to taste;
  • Freshly ground pepper to taste;
  • 2 tablespoons of chopped parsley; and
  • 4 ounces of grated Parmigiano cheese.

Rinse the mushrooms under cold water; remove the base of the stem of the mushroom and wipe the remaining stem and cap with a clean damp cloth (or paper towel). Slice the mushrooms lengthwise into strips. (if using Rinse dried mushrooms, follow the package instructions to reconstitute the mushrooms in water).

In a large skillet over medium heat, melt the butter and add the onion. Cook until golden and then add the rice. Stir the rice a couple of minutes until the butter is well absorbed. Heat the broth in a separate pan and keep warm. Add one ladle of the broth at a time, stirring constantly until absorbed. Repeat the process until all of the broth is absorbed, adding the mushrooms as described below.

In another pan, heat the olive oil over medium heat, stir in the garlic and when golden brown add the sliced mushrooms. Sauté the mushrooms over a medium-high heat for about 10 minutes. Add salt and pepper to taste, as well as some of the vegetable broth if necessary to keep moist. Remove from the heat and mix in the chopped parsley.

When the rice is about 5 minutes from done, add the mushrooms. Add the final ladle of broth and finish cooking together. Remove from the heat and mix in the Parmigiano cheese. Serve immediately with a sprinkle of Parmigiano cheese and fresh ground pepper.

 

WILD KING SALMON WITH SAVORY WIPPED CREAM

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  • One and ½ pounds of king salmon fillets, skin
  • off and pin bones removed;
  • Salt and pepper;
  • ½ cup heavy cream;
  • 2 teaspoons of Dijon mustard;
  • Pinch of cayenne;
  • ½ teaspoon of lemon zest;
  • One tablespoon of snipped chives;
  • 2 tablespoons of butter;
  • Tarragon leaves for garnish;
  • Watercress for garnish; and
  • Violets, nasturtiums or other edible flower petals for garnish.

Slice salmon diagonally into 6 four-ounce portions about ½ to ¾ inches thick (or have your fishmonger slice it). Place on a cutting board or baking sheet and season both sides generously with salt and pepper.

 Put the cream in a mixing bowl and beat with a whisk until just barely thickened. Add ¼ teaspoon of salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don’t let the cream get too stiff. Fold in the chives; taste and adjust seasoning.

 Put the butter in a large cast-iron skillet over medium heat. When the butter begins to foam, add the salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.

 Transfer the salmon to a platter or individual plates. Spoon some savory whipped cream over each serving; garnish with tarragon, watercress and flowers, if desired.

 

OVEN HAM SAMMIES

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  • One package King Hawaiian Rolls, 12 count
  • 16 oz. Thinly sliced deli ham
  • 12 slices Swiss cheese
  • ½ cup butter, melted
  • ½ teaspoon ground mustard
  • One teaspoon poppy seeds
  • 2 teaspoons onion flakes
  • One teaspoon Worcestershire Sauce

Fold up ham and cheese and put between the sliced rolls.

Combine the remaining ingredients and spoon over the sandwiches.

Let set overnight or for several hours.

Bake uncovered at 350 degrees for 15 minutes.