Author: Catherine Greeley


Turkey “Tonnato” by Chef Terrance Brennan of Artisanal in NYC

My version of the classic Italian vitello tonnato, in which thin slices of veal are dressed with a tuna mayonnaise sauce and served chilled, features thin slices of turkey breast in place of the veal. It’s accompanied by a quick take on another popular Italian dish, the bread salad called panzanella, which is traditionally made with stale two-or three-day-old bread, but which you can have on demand by baking croutons instead.

 

Serves 4

Ingredients

4 boneless, skinless Turkey Breasts (5-6
ounces each
4 cups chicken broth
½ cup homemade mayonnaise (recipe below)
2 tablespoons water
¾ cup high-quality preserved tuna, from
Italy or Spain, drained of excess oil
2 tablespoons capers, rinsed and drained
Kosher salt
White pepper in a mill
1 cucumber, peeled, seeded, and cut into
½-inch dice (about 1 cup dice)
¾ pound beefsteak or heirloom tomatoes,
cut into ½-inch dice (about 1 ½ cups dice)
4 cups arugula (from about 3 ounces
arugula), tough stems discarded, washed
and spun dry
½ cup finely julienned red onion
½ cup sherry vinaigrette (recipe below)
½ cup pitted pitted kalamata olives
(optional)
1 cup parmesan and black pepper
croutons(recipe below) (optional)
Fleur de sel

Mayonaise:
2 large egg yolks, at room temperature
½ tablespoon Dijon mustard, at room
temperature
2 tablespoons white-wine vinegar
1/8 teaspoon cayenne
½ tablespoon sea salt
1 ¼ cups canola oil

Sherry Vinaigrette:
1 tablespoon Dijon mustard
¼ cup sherry vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground white pepper
1 cup extra virgin olive oil
1 to 2 tablespoons water, if needed

Parmesan and Black Pepper Croutons:
2 cups ¾ inch cubes country bread or baguette
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon finely chopped garlic
¼ teaspoon Kosher salt plus a pinch
2 tablespoons finely grated Parmigiano-Reggiano
½ teaspoon finely cracked black pepper

 

Directions

Preheat the oven to 325°F. Put the turkey breasts in a high-sided, 12-inch sauté pan with a lid. Pour over the stock, cover, and
bring to a simmer over medium-high heat. Transfer the pan to the oven and poach until the turkey is cooked through (an instant read thermometer inserted to the thickest part of a breast should read 160°F, approximately 20 minutes.

Remove the pan from the oven, drain the liquid from the pan, and let the turkey cool. Serve warm, or transfer to a clean plate or
platter, cover, refrigerate until cold, at least 2 hours, or up to 24 hours.

Put the mayonnaise and water in the bowl of a food processor fitted with s steel blade. Add the tuna and capers, season with salt and 6 grinds of pepper, and process until all ingredients are well incorporated. The mayonnaise can be transferred to a bowl, covered, and refrigerated for up to 3 days.

Mayonnaise

Makes about 1 ½ Cups

Method:

Put the yolks, mustard, vinegar, cayenne, and salt in the bowl of a food processor fitted with the steel blade. With the motor running, slowly add the canola oil in a thin stream to form an emulsified mixture. Transfer to an airtight container.

Cover and refrigerate for up to 1 week.

TERMS AND TECHNIQUES

Emulsification: Emulsify means to suspend the ingredients in a mixture until it becomes thick and viscous. Emulsifications require at least one ingredient that binds the others, such as mustard or an egg yolk. They are generally made by very slowly drizzling the primary liquid (usually an oil) into the mixture as it is whipped by a blender or food processor, or by hand using a whisk.

Sherry Vinaigrette

Makes about 1 ½ Cups

Method:

Put the mustard, vinegar, salt, and pepper in a blender. With the motor running, slowly add the oil in a thin stream to form an emulsified vinaigrette. (You can also whisk the vinaigrette by hand in a mixing bowl.) If the vinaigrette seems too thick, blend in 1 to 2 tablespoons warm water.

The vinaigrette can be covered and refrigerated for up to 3 days. Let come to room temperature before serving.

Parmesan and Black Pepper Croutons

Method:

Preheat the oven to 325°F. Put the bread cubes into a mixing bowl and set them aside.

Warm the olive oil and melt the butter in a heavy-bottomed saucepan set over low heat. Add the garlic, along with a pinch of salt, and cook, stirring, until softened but not browned, 3 minutes. Pour the garlic butter over the bread cubes and stir to coat the cubes evenly. Sprinkle the cheese, pepper, and salt over the cubes and toss gently to coat the cubes evenly.

Pour the croutons onto the cookie sheet or baking sheet, spread them out in a single layer, and bake them in the oven until golden brown and crisp on the outside but still chewy inside, 5-6 minutes.

Remove the baking sheet from the oven and serve the croutons warm or let cool. The croutons can be made in advance and kept at room temperature for up to 3 hours.

Put the cucumbers, tomatoes, arugula, onions, vinaigrette, olives, and croutons, if using, in a bowl and gently toss to coat all of the ingredients with the vinaigrette.

Use a sharp, thin-blade knife to slice the turkey breasts horizontally as thinly as possible, as though you were slicing smoked fish.

Divide the sliced turkey into 4 portions, fanning each portion out on a chilled salad plate. Season the turkey to taste with the fleur de del and a few grinds of pepper. Use an offset spatula to spread the mayonnaise evenly over the turkey. Mount some bread salad in the center of the plate, and serve.

VARIATION

Serve the salad on its own as a small meal or side dish, or top the salad with a grilled or seared tuna stead for a seafood alternative main course.

 

terrancebrennan

The son of Annandale, Virginia, restaurateurs, Terrance Brennan has become one of America’s most regarded and renowned chef and restaurateur.

Terrance cites several key experiences that have elevated him to Master Chef prominence. One of the most notable was his work at the famed Le Cirque restaurant in New York. “It was very intense, it was like Haute Cuisine Boot Camp,” he explains, “and the experience was immeasurable.” He also honed his talents and skills in many of Europe’s finest Michelin starred restaurants. “My training in Europe was a self-imposed apprenticeship,” he says, “which I really consider as my finishing school.” A defining moment for Terrance came while working under Chef Roger Vergé at Le Moulin de Mougins in the south of France, where he was inspired by the region’s “cuisine of the sun.” Here, his signature style began to emerge.

Terrance took his craft back to the states, specializing in Mediterranean-inspired American cuisine. In 1993, he opened his first restaurant, Picholine, which he named after the petite green olives indigenous to the Mediterranean.

 

 

Bacon-wrapped Loin Chops with Salsa Verde by Chef Julia Jaksic of Employees Only, NYC

In Chef Julia’s recipe, lamb plays well off the cured bacon while the salsa verde cuts the pork fat and brightens the loin chops. It’s simple, delicious, and totally satisfying!

Ingredients

Sliced bacon
Romney lamb loin chops
Shallot
Garlic
Anchovies
Parsley
One lemon
Olive oil

Directions

1. Trim lamb chops of any excess fat.
2. Wrap bacon around loin chops covering as much of the meat as possible and secure the bacon with toothpicks.
3. Bake on a sheet pan at 400°F until bacon is crispy, at that point the lamb should be perfectly cooked.

Salsa Verde:
1. Chop equal parts shallot, garlic and anchovies and combine with double the amount of chopped parsley.
2. Mix the chopped ingredients with the zest of one lemon and drizzle with olive oil.

 

julia-jaksicJulia Jaksic is the Executive Chef Employees Only. Her Croatian-American roots continue to inspire her charcuterie and her appreciation for local and seasonal ingredients.

Cesare Casella

Rosemary and Olive Pork Ribs by Chef Cesare Casella

Chef Cesare Casella shares his signature touch in this recipe for Rosemary and Olive Pork Ribs.

Serves 4

Ingredients

4 pounds pork ribs, cut into individual ribs
Salt and fresh ground black pepper to taste
4 tablespoons extra-virgin olive oil
4 cloves garlic, roughly chopped
4 tablespoons roughly chopped fresh rosemary
1/2 cup white wine
1 (15-ounce) can Italian tomatoes, drained and cut in pieces
1/2 cup Italian black olives

 

Directions

1. Preheat the oven to 400 degrees. Rub the ribs with salt and pepper. Place them in a roasting pan and roast in the oven for 10 minutes. Drain any liquid the ribs give off.
2. Add the olive oil, garlic, rosemary, and stir to coat the ribs. Return the pan to the oven until the garlic starts to soften, about 8 minutes, then add the white wine. When the wine reduces completely, after approximately 15 minutes, turn the rubs and add the tomatoes, distributing them evenly. Taste and adjust the seasoning for salt and pepper. Roast the ribs for another 25 minutes. Just before they are ready, add the olives. Serve immediately.

 

cesarecasellaChef Cesare Casella is best known as “the chef with the rosemary”. For the past 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is the owner and executive chef of two Italian restaurants in New York City. He is the Dean of Italian Studies at the International Culinary Center and serves as Chief of the Department of Nourishment Arts at The Center for Discovery, where he works to raise awareness about sustainability and nutrition.

 

Cesare Casella

Braised Pork Shanks by Chef Cesare Casella of Thanksgiving Farm

Chef Cesare Casella is best known as “the chef with the rosemary”. For the past 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is the owner and executive chef of two Italian restaurants in New York City. He is the Dean of Italian Studies at the International Culinary Center and serves as Chief of the Department of Nourishment Arts at The Center for Discovery, where he works to raise awareness about sustainability and nutrition.

 

Preparation time: 10 minutes (plus overnight marination)
Cooking time: 2 hours, 20 minutes
Yield 6 servings

Ingredients

6 pork shanks
1/2 cup olive oil, divided
2 cloves garlic, peeled and crushed, divided
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary, divided
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, divided
salt and pepper to taste
1/2 cup flour
1 carrot, peeled and sliced into 1/4-inch pieces
2 stalks celery, cut in 1-inch pieces
1 red onion, cut in large chunks
5 juniper berries
1 3/4 white wine
1 cup tomato puree
2 cups beef or chicken stock, divided

 

Directions

1. Before cooking the pork, rub it with 1/4 cup olive oil, 1 clove garlic, 1 teaspoon rosemary, and 1/2 teaspoon thyme. Season with salt and pepper. Cover and refrigerate overnight.
2. Preheat oven to 350 degrees
3. In a large ovenproof pan, combine the remaining 1/4 cup olive oil. 1 clove garlic, 1 teaspoon rosemary, and 1/2 teaspoon thyme and heat over medium heat for about 1 minute. Coat the shanks with flour, shaking off the excess. Increase the heat to medium-high and brown the shank on all sides. Transfer the shanks to a plate and set aside.
4. Pour out the excess fat from the pan and add the carrot, celery, and onion. Saute for 5 minutes, stirring often, and then return the shanks to the pan. Mix well. Add the juniper berries, and add more salt and pepper if necessary. Stir in the wine, tomato puree, and 1 cup stock. Bring the mixture to a simmer, cover, and transfer to the oven.
5. Bake for 2 hours, turning the shanks every 20 minutes, so that they cook evenly, Add the remaining 1 cup stock as needed to keep the liquid halfway up the sides of the meat. The meat will be fork tender when done; if it is still tough, back another 30 minutes.

 

cesarecasella

 

Pork Osso Bucco with Barley Risotto by Lidia Bastianich

Prepare the Ossobuco. Tie the rosemary, thyme, bay leaves, and cloves together securely in a 4-inch square of cheesecloth. With a vegetable peeler, remove the zest (yellow part of the peel only) from the lemon in wide strips. Do the same to the orange. Squeeze the juice from the orange and reserve separately….

Pork Butt

Mexican-Style Braised Pork Butt by Chef Julia Jaksic of Employees Only

Ingredients

1 Bone in Boston Butt piece from Heritage Foods USA

In blender-

2 limes (whole) cut into quarters
Juice from 2 limes
1 small White Onion
5 Garlic Cloves
1 whole Jalepeno
2 cups fresh Parsley (stems and leaves)
1 cup Fresh Thyme (stems and leaves)
1 cup Fresh Cilantro (stems and leaves) optional
3 fresh Bay Leaves
1/2 cup Vegetable Oil
Salt and pepper

Directions

This is a two day process:

– Add everything into a blender except the oil, begin on slow speed.
– Once everything is combined add oil slowly.
– You’ll end up with a green shake! Pour this onto the pork butt rubbing it everywhere. Let marinade overnight.
– Next day salt and pepper the butt aggressively, put into a casserole pan deep enough to cover the meat at least half way. Cover with aluminum foil and slow roast on 275 degrees for 10 to 12 hours.
– Meat should fall apart when touched, check the meat closest to the bone, if it doesn’t come away from the bone easily it should cook another hour.
(serve with side of rice and beans, in tacos, or burritos)

 

Julia Jaksic

Julia Jaksic is the Executive Chef Employees Only. Her Croatian-American roots continue to inspire her charcuterie and her appreciation for local and seasonal ingredients.

Grilled Vietnamese-Style Pork with Asian Herbs by Chef Erica Wides of the Institute of Culinary Education

 

 

Ingredients

Pork Marinade
Blend in a blender or food processor:
4 cloves garlic, peeled
3 shallots, peeled
2 Tablespoons Chinese rice wine or sake
1 1/2 Tablespoons sugar
1/4 cup fish sauce
1 Tablespoon canola, or peanut oil
1 1/2 pounds boneless pork tenderloin, trimmed and sliced lengthwise in half
Fresh Asian herbs: cilantro, mint, Thai basil
1/2 cup chopped peanuts
sliced cucumbers

 

For Nuoc Cham, Vietnamese Dressing
1 teaspoon red pepper flakes
juice of 3 limes
1/4 cup Thai fish sauce
3 Tablespoons sugar
1 Tablespoon minced garlic
2 Tablespoons shredded carrots

 

Directions

1. In a shallow dish, combine the pork and the marinade and cover with plastic wrap. Allow pork to marinate at room temperature for 2 hours.
2. Prepare a grill pan, charcoal fire, or broiler.
3. Grill or broil the pork for 10-15 minutes or until an instant read thermometer reads 140.
Transfer the pork to a cutting board, and let it rest 5 minutes. Slice on the diagonal in very thin slices and arrange on a platter. Sprinkle the herbs and peanuts on top and serve with sliced cucumbers and the dressing.

For Nuoc Cham, Vietnamese Dressing:
Mix well to dissolve the sugar, store in the refrigerator. Keeps for 4-5 days

 

EricaWidesApples

Erica Wides has been a Chef and Culinary Instructor for 18 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 12 years, and is also a personal chef, consultant, and private teacher. She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine. She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects. Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.

Don’t miss her show Let’s Get Real on Heritage Radio Network!

Roasted Pork Tenderloin with Maple-Cider Glaze by Chef Erica Wides Institute of Culinary Education

 

Serves 4-6

Ingredients

1 pork tenderloin, about 3 pounds, trimmed and tied
canola oil
salt and pepper
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons maple syrup
1 clove garlic, peeled and smashed
large pinch salt
3 tablespoons butter
1 cup dried apricots,
2 pears, peeled and diced 1″
4 fresh thyme sprigs

 

Directions

1. Preheat oven to 425.
2. In a small bowl, mix together cider, cider vinegar, maple syrup, garlic and salt.
3. Dry the cleaned pork tenderloin with paper towels and season well with salt and pepper. Heat a large oven-proof sauté pan over medium-high heat. Coat the sauté pan with canola oil and carefully place the pork in the pan.
4. Allow the pork to brown on the first side, then turn to brown all over.
5. Add the butter to the pan, allow it to melt and add the fruit. Stir to coat the fruit.
6. Pour the cider mixture over the pork and fruit and place pan in preheated oven.
7. Roast 10-15 minutes, basting often and stirring the fruit. Test for doneness with and instant-read thermometer, the pork is ready at 145.
8. Remove pan from oven and transfer pork to a cutting board. Transfer fruit and glaze to a serving plate. Slice pork and serve with fruit. Garnish with fresh thyme.

 

EricaWidesApples

Erica Wides has been a Chef and Culinary Instructor for 18 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 12 years, and is also a personal chef, consultant, and private teacher. She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine. She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects. Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.

Don’t miss her show Let’s Get Real on Heritage Radio Network!

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