restaurant week - recipes warm chocolate-hazelnut cake with frangelico cream

restaurant week - recipes warm chocolate-hazelnut cake with frangelico cream

Restaurant: Brasserie

Ingredients
9 ounces bittersweet chocolate (60% cocoa)
12 tablespoons unsalted butter
6 eggs
1 cup packed light brown sugar
¼ cup plus 3 tablespoons Frangelico or other
hazelnut liqueur
1 cup finely ground hazelnuts
1 teaspoon kosher salt
½ cup heavy cream
2 tablespoons confectioners’ sugar

Directions
1. Preheat oven to 350ºF. Butter and lightly flour the
inside of a 9-inch springform cake pan, wrapping
the bottom of the pan with heavy duty aluminum
foil. Set aside.
2. Melt chocolate and butter in a double boiler,
whisking constantly to ensure silky consistency.
3. In the bowl of an electric mixer fitted with a whisk
attachment, combine the eggs, brown sugar and
¼ cup of the liqueur. Whisk on high speed until
pale and frothy. Slowly add the melted chocolate
and whisk until combined. Fold in the hazelnuts
and salt.
4. Transfer the batter to the prepared cake pan.
5. Place the foil-wrapped cake pan in a large roasting
pan. Pour enough hot water into the roasting pan
to cover halfway up the side of the cake pan,
being careful not to get any water inside the cake
pan. Cover the roasting pan with aluminum foil
and bake until a knife inserted in the middle of the
cake comes out clean, approximately 1 hour 20
minutes. Remove the cake pan from the roasting
pan and let cool for 5 minutes. Once the cake has
cooled slightly, remove the foil from the bottom,
run a paring knife around the edge of the cake
and remove cake from the pan.
6. Make the Frangelico cream: Whip the heavy
cream until mixture forms medium peaks. Add
the remaining 3 tablespoons liqueur and
confectioners’ sugar and mix until just combined.
7. Slice the cake into wedges while still warm and
serve with Frangelico whipped cream.


Serves 6
These recipes are third-party submissions and
are published on an“as is” basis without
representations or warranties of any kind, either
express or implied. Any use of these recipes is
done solely at the user’s risk. User agrees that
there are no representations or guarantees that
these recipes are accurate, complete, reliable, safe
or error-free, and user agrees to hold harmless
NYC & Company, the City of New York, and their
respective affiliates, agents, officials, employees
and assigns from any such use. The recipes are
property of the respective owners and may not
be reproduced, distributed or used for any
commercial purpose without express written
consent.

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restaurant week - recipes tuna au poivre with caramelized cauliflower, bacon– red wine sauce

restaurant week - recipes tuna au poivre with caramelized cauliflower, bacon– red wine sauce

Restaurant: Tavern on the Green
Chef: Brian Young

Ingredients for Tuna au Poivre with
Caramelized Cauliflower
1 tablespoon Szechuan peppercorns
1 tablespoon black peppercorns
1 tablespoon white peppercorns
1 tablespoon pink peppercorns
1 tablespoon whole coriander seeds
2 pounds ahi tuna, cut into four pieces
1 head cauliflower
½ cup nonfat milk
½ cup water
1 shallot, peeled and thinly sliced
½ teaspoon salt
¼ teaspoon ground white pepper
4 tablespoons olive oil
2 cloves garlic, peeled and sliced thin
Pinch of hot red pepper flakes
1 head escarole—cleaned, drained and torn into
large, salad-size pieces

Directions for Tuna au Poivre with
Caramelized Cauliflower
1. Spread the peppercorns and coriander on a
cutting board and with the back of a sauté pan,
crush until coarsely cracked.
2. Coat the tuna pieces with the spice mixture,
pressing the peppercorns into the flesh.
Refrigerate.
3. Break apart head of cauliflower. Choose four half-
fist-size pieces and set aside. Thinly slice the
remaining cauliflower and place in a medium pot
with milk, water and shallots. Cover and cook on
medium heat for 20–25 minutes or until tender.
Puree cooked cauliflower in blender, adding the
1/4 teaspoon salt and ground white pepper.
4. Sauté the four large cauliflower pieces in 2
tablespoons of the olive oil until golden brown.
Remove, drain on paper towel, cut each piece
into four and keep warm.
5. In the same pan, add garlic and hot red pepper
flakes and then stir in escarole. Cook until soft,
adding a little more olive oil if needed.
6. In another sauté pan, heat the remaining 2
tablespoons olive oil. Sear peppered tuna for
about two minutes on each side.

Ingredients for Bacon–Red Wine Sauce:
¼ oz pepper bacon, cut into ¼-inch pieces
1 shallot, peeled and diced
1 thyme sprig
8 ounces Merlot, cooked down and reduced to ¼
cup
8 ounces fish stock or low-fat chicken stock,
cooked down and reduced to ¼ cup
1 tablespoon unsalted butter

Directions for Bacon–Red Wine Sauce
1. Render bacon until caramelized. Drain bacon fat,
add shallot and thyme to pan, and cook for 1
minute.
2. Add reduced wine and stock, and reduce again
by half. Whisk in butter until thoroughly
incorporated.
To assemble
Cut each tuna block into three even pieces across
the grain. Place one set of three pieces in center of
each of four plates. Place a scoop of the
cauliflower puree next to last piece and surround
with pieces of escarole and caramelized
cauliflower. Drizzle a tablespoon of sauce over the
tuna.


Serves 4
These recipes are third-party submissions and
are published on an“as is” basis without
representations or warranties of any kind, either
express or implied. Any use of these recipes is
done solely at the user’s risk. User agrees that
there are no representations or guarantees that
these recipes are accurate, complete, reliable, safe
or error-free, and user agrees to hold harmless
NYC & Company, the City of New York, and their
respective affiliates, agents, officials, employees
and assigns from any such use. The recipes are
property of the respective owners and may not
be reproduced, distributed or used for any
commercial purpose without express written
consent.

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restaurant week - recipes stinging nettles soup with new orleans gulf shrimp, sorrel and yogurt

restaurant week - recipes stinging nettles soup with new orleans gulf shrimp, sorrel and yogurt

Restaurant: Oceana
Executive Chef: Ben Pollinger

Ingredients
1 pound stinging nettles, leaves picked and
washed
2 ounces butter
2 tablespoons extra-virgin olive oil, plus more for
later
½ small white onion, sliced 1/8-inch thick
1 shallot, sliced
1 small leek, white and light green part only,
washed and sliced
1 clove garlic, sliced
½ stalk celery, sliced
¼ long green (or jalapeño) chili, sliced
Salt
Fresh pepper (at Oceana, we use a mix of equal
parts white and black pepper in the pepper
mills)
1 small Yukon gold potato—peeled, quartered and
sliced
Bouquet of 2 sprigs each thyme and parsley
1 bay leaf
2 cups shrimp stock (recipe follows)
6 cups chicken stock
2 ounces sorrel, picked
2 cups whole-milk yogurt
2 pounds (16 to 20 count) head-on New Orleans
Gulf shrimp, peeled and deveined, heads and
shells reserved
¼ cup parsley, chiffonade
¼ cup chives, minced
Toasted sourdough-bread croutons

Directions
1. In a large pot of salted boiling water, blanch the
nettles for 1 minute. Shock the nettles in an ice
bath until cold. Drain well. Squeeze any excess
water from the nettles, then chop small.
2. In a 12-quart pot, melt the butter into the extra-
virgin olive oil. Add the onion, shallot, leek, garlic,
celery and chili. Sweat the vegetables over
medium heat with no color until well cooked.
Season with salt and pepper.
3. Add the potato, thyme-and-parsley bouquet, bay
leaf and shrimp and chicken stocks. Bring the
mixture to a boil, then simmer for 20 minutes.
Add the nettles and simmer for 10 more minutes.
4. Remove the soup from the heat. Remove the
thyme-and-parsley bouquet and bay leaf. Stir in
the sorrel leaves. In a blender, puree the soup, in
batches, until it’s smooth. Strain the soup though
a fine strainer. Return the soup to the heat.
5. Place the yogurt in a mixing bowl and whisk until
smooth. Temper the yogurt by ladling 1 cup of
the hot soup into the yogurt, stirring constantly.
Ladle in another cup. Whisk the tempered yogurt
back into the soup, whisking constantly. Season
to taste with salt and pepper.
6. Season peeled and deveined shrimp with salt and
pepper. Sauté over high heat in a little extra-virgin
olive oil until just cooked (cook shrimp in 2 or 3
batches or in 2 pans). Toss the shrimp with the
parsley and chives.
7. Divide the shrimp evenly among 8 warmed
bowls. Ladle the soup into the bowls, top with
the croutons and serve.

Serves: 8
Shrimp Stock
Ingredients
Reserved shrimp heads and shells
Extra-virgin olive oil
1 cup white wine
4 cups water
Directions
1. In a large pot, sauté the shrimp heads and shells
in the extra-virgin olive oil until they turn bright
red; add the white wine and water. Simmer for
40 minutes, then strain.
Makes: 1 quart
These recipes are third-party submissions and
are published on an“as is” basis without
representations or warranties of any kind, either
express or implied. Any use of these recipes is
done solely at the user’s risk. User agrees that
there are no representations or guarantees that
these recipes are accurate, complete, reliable, safe
or error-free, and user agrees to hold harmless
NYC & Company, the City of New York, and their
respective affiliates, agents, officials, employees
and assigns from any such use. The recipes are
property of the respective owners and may not
be reproduced, distributed or used for any
commercial purpose without express written
consent.

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restaurant week - recipes shrimp–egg white frittata with fingerling home fries

restaurant week - recipes shrimp–egg white frittata with fingerling home fries

Restaurant: Norma’s
Chef: Emile Castillo

Ingredients for Shrimp–Egg White Frittata
12 tablespoons clarified butter
1¼ pound shrimp, peeled and deveined
16 wedges Oven-Roasted Tomatoes (recipe
below)
½ bunch (½ pound) spinach
4¼ cups egg whites (about 20 eggs)
1 cup heavy cream
20 chives
Salt and pepper to taste

Directions for Shrimp–Egg White Frittata
1. Preheat oven to 375°F
2. In a medium-size sauté pan over high heat, heat
4 tablespoons of the clarified butter. Sauté the
shrimp until they become light pink then add the
roasted tomatoes and spinach. Sauté until
spinach is wilted (about 30 seconds). Turn off
heat and set aside.
3. In a bowl, beat the egg whites with the heavy
cream, 12 of the chives, minced, and salt and
pepper.
4. In a 6-inch oven-safe sauté pan, heat 2
tablespoons of clarified butter and pour ¼ of the
egg-white mixture into the pan. Cook until egg
whites are halfway set. Decoratively arrange ¼ of
the shrimp mixture on top.
5. Put the pan in the oven and cook for about 5–8
minutes to fully set the frittata.
6. Repeat steps 4 and 5 for remaining 3 frittatas.
Ingredients for Oven-Roasted Tomatoes
4 plum tomatoes
Salt and pepper

Directions for Oven-Roasted Tomatoes
1. Stem and cut the tomatoes into quarters, season
with salt and pepper, drizzle some olive oil over
the tomatoes (optional), and roast at 250°F for
about 35 minutes.

Ingredients for Fingerling Potato Home
Fries
1 pound fingerling potatoes
1 red onion
1 tablespoon parsley
1 tablespoon rosemary
1 tablespoon thyme
Salt and pepper to taste

Directions for Fingerling Potato Home Fries
1. Boil fingerling potatoes for 10 minutes or until
tender.
2. Cut each potato lengthwise into 4 pieces.
3. In a sauté pan, sauté the onions in clarified butter
until golden brown.
4. Add the potatoes and continue to cook until
golden brown.
5. Add the herbs, salt and pepper.

To assemble
1. In the center of a plate, make a single-layer, 6-
inch circle of fingerling potato home fries.
2. Slide the frittata out of the sauté pan directly on
top of the potatoes.
3. Stick two of the chives in the center of the frittata.



Serves 4
These recipes are third-party submissions and
are published on an“as is” basis without
representations or warranties of any kind, either
express or implied. Any use of these recipes is
done solely at the user’s risk. User agrees that
there are no representations or guarantees that
these recipes are accurate, complete, reliable, safe
or error-free, and user agrees to hold harmless
NYC & Company, the City of New York, and their
respective affiliates, agents, officials, employees
and assigns from any such use. The recipes are
property of the respective owners and may not
be reproduced, distributed or used for any
commercial purpose without express written
consent.

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restaurant week - recipes sautéed shrimp and broccoli with egg white

restaurant week - recipes sautéed shrimp and broccoli with egg white

Restaurant: Chinatown Brasserie
Chef: Joe Ng

Ingredients
8 pieces U-10 shrimp, peeled and deveined
4 egg whites
5 tablespoon soybean oil
Pinch plus 1 tablespoon cornstarch
2-inch piece ginger, peeled and minced
1 bunch scallions, chopped
1 tablespoon peeled and chopped garlic
2 ounces king oyster mushrooms, sliced
2 ounces water chestnuts, sliced
2 ounces chicken stock
1 tablespoon salt
2 tablespoons sugar
1½ teaspoons ground white pepper
5 ounces broccoli florets

Directions
1. Marinate shrimp with 1 egg white, oil, and a pinch
of cornstarch. Set aside.
2. Preheat wok and add 3 tablespoons of oil. Sauté
shrimp until translucent. Remove from heat and
set aside. Discard oil, wipe clean and dry wok.
3. Add the remaining 1 tablespoon oil to hot wok.
Sauté ginger, scallions and garlic for 20 seconds.
4. Add mushrooms and water chestnuts and sauté
until crisp. Add chicken stock, salt, sugar and
pepper.
5. Add shrimp and sauté until hot. Season with
more sugar and white pepper to taste.
6. In a small bowl, dilute cornstarch in 2 ounces of
water and stir.
7. Add cornstarch solution to vegetables and
shrimp mixture in wok, stirring frequently to
avoid clumping until sauce lightly thickens. Set
aside.
8. Meanwhile, steam broccoli florets until bright
green but crisp.
9. Wipe clean and dry wok. Heat a small amount of
oil. Add the remaining egg whites and cook until
set.
10. Plate the shrimp and vegetables with the eggs
layered on top. Surround with broccoli.




Serves 4
These recipes are third-party submissions and
are published on an“as is” basis without
representations or warranties of any kind, either
express or implied. Any use of these recipes is
done solely at the user’s risk. User agrees that
there are no representations or guarantees that
these recipes are accurate, complete, reliable, safe
or error-free, and user agrees to hold harmless
NYC & Company, the City of New York, and their
respective affiliates, agents, officials, employees
and assigns from any such use. The recipes are
property of the respective owners and may not
be reproduced, distributed or used for any
commercial purpose without express written
consent.

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restaurant week - recipes roasted oysters with shallots and herbs

restaurant week - recipes roasted oysters with shallots and herbs

Restaurant: Beacon
Chef: Waldy Malouf

Ingredients
6 tablespoons unsalted butter
1 cup shallots, thinly sliced
1/4 cup dry white wine or dry vermouth
Coarse salt and freshly ground black pepper
1/4 cup chicken stock, vegetable broth or water
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
Rock salt to roast the oysters on
3 tablespoons whole black peppercorns
24 oysters (see Note)
Lemon wedges, for serving

Directions
1. Preheat the oven to 500ºF.
2. In a heavy saucepan over medium heat, melt 4
tablespoons of the butter. Reduce the heat to low
and add the shallots and wine or vermouth.
Cover and cook until most of the liquid is
absorbed, about 4 to 5 minutes. Season with salt
and pepper and add the stock and the remaining
2 tablespoons of butter. Bring to a simmer, then
remove from the heat and stir in the chives and
parsley.
3. Cover the bottom of an ovenproof baking dish
large enough to hold all the oysters with rock salt.
Sprinkle the peppercorns evenly over the salt.
Open the oysters, discarding the top shell.
Loosen the oysters from the bottom shell, being
careful not to spill their juices, and lay them in the
baking dish.
4. Stir the shallot mixture and spoon some over
each oyster. Roast until the edges of the oysters
just begin to curl, about 5–8 minutes. Serve on
the baking dish with lemon wedges.

Note:
Buying and Shucking Oysters
For this recipe, you need to buy live oysters with
unblemished shells. When opened, the meat
should be pale (its color will vary, but avoid any
that are pink), plump, glossy and should smell
like fresh seawater. If they smell off, discard
them.
When you get the oysters home, scrub their
shells in cold water with a brush. Store them flat
on a baking sheet in the refrigerator, covered with
a slightly damp paper towel, and use them within
2 days.
If you plan to use the oysters immediately, you
can have your fishmonger shuck the oysters for
you—just ask him to reserve their juices so you
can bring them home. Before roasting, strain the
oyster juice and add a teaspoon of the juice to
each oyster.
To shuck live oysters yourself, insert a thin
bladed knife (or oyster knife) into the joint, or
'foot' of the shell, and twist the blade to loosen the
shell. Being careful not to spill the liquid, slide the
knife along the top of the shell (not deeply enough
to cut the oyster). Discard the upper shell and cut
through the muscle holding the oyster to the
bottom shell.



Serves 4
These recipes are third-party submissions and
are published on an“as is” basis without
representations or warranties of any kind, either
express or implied. Any use of these recipes is
done solely at the user’s risk. User agrees that
there are no representations or guarantees that
these recipes are accurate, complete, reliable, safe
or error-free, and user agrees to hold harmless
NYC & Company, the City of New York, and their
respective affiliates, agents, officials, employees
and assigns from any such use. The recipes are
property of the respective owners and may not
be reproduced, distributed or used for any
commercial purpose without express written
consent.

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restauran week - recipes pan- roasted poussin with kale, creamed corn, scallion wheat pancake and rosemary-maple chili sauce

restauran week - recipes pan- roasted poussin with kale, creamed corn, scallion wheat pancake and rosemary-maple chili sauce



restauran week - recipes pan- roasted poussin with kale, creamed corn, scallion wheat pancake and rosemary-maple chili sauce

Restaurant: North Square Restaurant and Lounge
Chef: Yoel Cruz

Ingredients for Pan-Roasted Poussin
Three 16-ounce poussin (Cornish game hen)
4 ounces vegetable oil
1 cup white wine

Directions for Pan-Roasted Poussin
1. Clean each poussin and split in half, seasoning
both sides with salt and pepper. Heat two 12-inch
frying pans on high heat, add 2 ounces vegetable
oil to each. Place three halves in each frying pan,
searing each side for four minutes. Transfer the
poussin halves into a large roasting pan, skin side
up.
2. Remove any extra grease from the frying pans,
add ½ cup of white wine to each pan, cook gently
and pour the mixture into the roasting pan, over
the poussin halves. Set aside.

Ingredients for Kale
½ ounce vegetable oil
4 strips bacon
½ onion, sliced
2 bunches green kale, cleaned and cut to a
thickness of 1 inch

Directions for Kale
1. In a 12-inch pan heated with vegetable oil, slowly
cook the bacon on low heat for about 5 minutes
(do not crisp!). Add onion and stir for two
minutes.
2. Remove some of the fat and add the kale,
cooking for 3 minutes. Season with salt and
pepper, remove from pan and keep warm.

Ingredients for Creamed Corn
1 ounce vegetable oil
½ onion, diced
2 cloves garlic, chopped
2 cups fresh corn
1½ cups chicken stock
½ cup heavy cream
2 sprigs basil

Directions for Creamed Corn
1. Heat vegetable oil in a large pot. Keeping the pot
on low heat, add onion, garlic and corn, and cook
for 5 minutes.
2. Add chicken stock, heavy cream and basil. Let the
mixture simmer for 10 minutes.
3. Remove from heat, take half of the mixture and
blend with a hand mixer (making sure to blend all
the basil). Strain and put the sauce back into the
pot and keep warm. Season with salt before
serving.

Ingredients for Scallion Wheat Pancake
1 whole egg
1 cup milk
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 scallions, diced
2 tablespoons butter, melted
2 tablespoons butter, cubed

Directions for Scallion Wheat Pancake
1. Mix egg and milk in a bowl, then slowly add
whole wheat flour, baking powder, baking soda
and salt. Add scallions and melted butter.
2. Heat the 12-inch pans, add one tablespoon butter
into each pan and allow butter to melt. With a
ladle, pour out 3 pancakes into each pan. Cook for
2 minutes on each side, remove from pan and
keep warm.

Ingredients for Rosemary-Maple-Chili
Sauce
6 seeded, dried guajillo chilies
1 ounce vegetable oil
1 onion, sliced
3 garlic cloves, sliced
½ cup maple syrup
3 sprigs rosemary
2 cups chicken stock
1 cup veal stock

Directions for Rosemary-Maple-Chili Sauce
1. Break the chilies into small pieces, soak in hot
water for 5 minutes and puree in a blender.
2. Heat the vegetable oil in a large pot. On low heat,
cook the sliced onion and garlic cloves for 5
minutes. Slowly add maple syrup. Add the chili
puree and rosemary. Let boil for five minutes
until the mixture bubbles. Add chicken stock and
veal stock. Simmer the sauce so it reduces by
half.

To finish
1. Pour Rosemary-Maple-Chili sauce over the
poussin halves in the roasting pan. Roast at 350°F
for 12 to 14 minutes, or until thoroughly cooked.
Remove the sauce and strain it. Season sauce
with a dash of salt.
2. Reheat all ingredients before plating. On six 12-
inch plates, first place the kale at the center of
each plate, then place pancake on the kale, then
place the poussin half on top. Spread creamed
corn on one half of the plate, and drizzle sauce on
the other half.



Serves 6
These recipes are third-party submissions and
are published on an“as is” basis without
representations or warranties of any kind, either
express or implied. Any use of these recipes is
done solely at the user’s risk. User agrees that
there are no representations or guarantees that
these recipes are accurate, complete, reliable, safe
or error-free, and user agrees to hold harmless
NYC & Company, the City of New York, and their
respective affiliates, agents, officials, employees
and assigns from any such use. The recipes are
property of the respective owners and may not
be reproduced, distributed or used for any
commercial purpose without express written
consent.

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restaurant week - recipes kataifi wrapped scallops with shallot-thyme sauce and balsamic reduction

restaurant week - recipes kataifi wrapped scallops with shallot-thyme sauce and balsamic reduction

Restaurant: Thalassa

Ingredients for Kataifi-Wrapped Scallops

4 extra-large sea scallops

1/3 pound kataifi (shredded) filo dough

2 tablespoons butter, melted

1 tomato, diced

½ cup scallions and dill, finely chopped

Directions
1. Wrap scallops with kataifi filo and sprinkle with
melted butter. Place on a baking sheet and bake at
450°F for 15 minutes.
2. Cut cooked scallop in half and place in the center
of the plate. Cover with the Shallot-Thyme Sauce
and drizzle with the Balsamic Reduction (recipes
below). Sprinkle with diced tomato, scallions and
dill.

Ingredients for Shallot-Thyme Sauce

1 medium shallot, sliced

1 teaspoon fresh thyme

8 ounces white wine

½ pound cold butter, cut into chips

Directions for Shallot-Thyme Sauce

1. Cook shallot, thyme and wine until completely
reduced, so there is no liquid left. Add the iced
butter chips and whip continuously. Add salt and
pepper to taste.
Ingredients for Balsamic

Reduction Sauce
1. 2 cups balsamic vinegar
Directions for Balsamic Reduction Sauce

1. Simmer on medium heat for about 45 minutes
or until syrupy.


Serves 4
These recipes are third-party submissions and
are published on an“as is” basis without
representations or warranties of any kind, either
express or implied. Any use of these recipes is
done solely at the user’s risk. User agrees that
there are no representations or guarantees that
these recipes are accurate, complete, reliable, safe
or error-free, and user agrees to hold harmless
NYC & Company, the City of New York, and their
respective affiliates, agents, officials, employees
and assigns from any such use.
The recipes are
property of the respective owners and may not
be reproduced, distributed or used for any
commercial purpose without express written
consent.

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restaurant week - recipes barrel- aged feta-crusted halibut

restaurant week - recipes barrel- aged feta-crusted halibut

Restaurant: Kellari Seafood Taverna

Ingredients
Two 8-ounce halibut fillets, skin on

4 tablespoons extra-virgin olive oil

1 teaspoon fresh thyme

1 teaspoon fresh oregano

4 to 6 fresh basil leaves

1 whole tomato

1 Spanish onion

8 ounces white wine

4 to 6 ounces barrel-aged feta cheese

Fresh pepper, to taste


Directions
1. Place the halibut fillets in a roasting pan or
casserole dish.
2. Rub the fillets with the olive oil and fresh herbs
and refrigerate for 1 hour.
3. Preheat the oven to 400ºF. Slice the tomato and
onion into four 1-inch slices and place them in the
bottom of an ovenproof casserole; add the wine
and fresh herbs. Place the fillets on top of the
vegetables.
4. Crumble the feta and spread the pieces on top of
the fillets. Bake for 30 to 40 minutes. Season to
taste with pepper.

Serves: 2
These recipes are third-party submissions and
are published on an“as is” basis without
representations or warranties of any kind, either
express or implied. Any use of these recipes is
done solely at the user’s risk. User agrees that
there are no representations or guarantees that
these recipes are accurate, complete, reliable, safe
or error-free, and user agrees to hold harmless
NYC & Company, the City of New York, and their
respective affiliates, agents, officials, employees
and assigns from any such use. The recipes are
property of the respective owners and may not
be reproduced, distributed or used for any
commercial purpose without express written
consent.

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restaurant week - recipes grilled seafood sausages with beurre blanc sauce

restaurant week recipes grilled seafood sausages with beurre blanc sauce

Restaurant: Chanterelle
Chef: David Waltuck

Sausages

Ingredients

2 egg whites (see Note)

½ teaspoon salt

2 pounds tilefish or sea bass fillets, cut into ½-inch cubes (see    Note)

2 cups heavy cream (preferably not ultra-pasteurized; see Note)

1 pound fresh shrimp—peeled, deveined and coarsely chopped

1 pound sea scallops, coarsely chopped

Two 1½-pound lobsters—cooked, shelled and coarsely chopped

2 ounces pine nuts, toasted

Salt

Cayenne pepper

Port

Brandy

Pork casings, cleaned

Directions

1. In a food processor, combine the egg whites, salt and tilefish. Puree, gradually adding the heavy cream.
2. Pour the tilefish mixture into a metal mixing bowl. Add the shrimp, scallops, lobster and pine nuts. Mix well and season with salt, cayenne pepper, port and brandy.
3. Stuff the seafood mixture into the pork casings and tie into sausage links about 4 inches long.
4. Poach the sausages over low heat until thoroughly heated and the water approaches the simmering point. (Do not allow the water to boil. If the water becomes too hot, the sausages will burst.) Remove the sausages from the heat and allow them to cool in the poaching liquid; chill.

Note: Make sure this ingredient is very cold.

Beurre Blanc Sauce

Ingredients

¼ cup red wine vinegar

½ bottle white wine

¼ cup finely chopped shallots

3 teaspoons heavy cream (preferably not ultra-pasteurized)

¾ pound cold sweet butter, cut into small cubes

Salt

Pepper

Directions

1. In a nonaluminum pot, reduce the vinegar, white wine and shallots until almost dry.
2. Add the cream and reduce again by half. Over low heat, whisk in the butter. Season with salt and pepper. Add additional vinegar if needed.
3. Slash the top of each sausage; brush all the sausages with the butter mixture. Broil until just browned.
4. Lower the oven to 350ºF; heat the sausages in the oven until they’re warmed through. Serve over beurre blanc sauce.

Serves: 8

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restaurant week - recipes osso bucco salute

restaurant week - recipes  osso bucco salute

Restaurant: Salute!

Ingredients

11 pieces osso bucco (veal shank), 2½ inches high

Salt

Pepper

Flour

Vegetable oil

4 sprigs fresh thyme

10 individual whole peppercorns

2 bay leaves

2 bulbs garlic

1 bunch celery

2 medium white onions

4 medium carrots

2 cups red wine (Burgundy)

2 gallons veal stock

Gremolata (lemon and lime zest, parsley and minced garlic)

Risotto, if desired

Directions

1. Liberally season each veal shank with salt and pepper, then dredge in the flour. In a frying pan, add the vegetable oil and sear the veal shanks, 2 or 3 at a time. Clean the pan before searing each new batch of veal.
2. Make a sachet of the thyme, peppercorns, bay leaves and 1 of the garlic bulbs, cut horizontally (place the items in a square of cheesecloth, then tie it closed with a length of butcher’s string); set aside.
3. Preheat the oven to 250°F. Dice the celery, onions and carrots; slice the remaining garlic bulb in half. In a large pot, heat the vegetable oil and sauté the celery, onions, carrots and garlic until the vegetables are translucent. Add the red wine and reduce until all the liquid has evaporated.
4. Add the veal shanks and the veal stock. Drop the sachet into the pot and bring the mixture to a boil. Remove the pot from the heat; place it in the oven and braise the veal shanks for 2 to 3 hours, until the veal is tender to the touch. Place the veal shanks on plates (serve over risotto, if desired) and drizzle with sauce from the pan. Garnish with gremolata and serve immediately. (Serve the veal shanks with espresso spoons, which can be used to remove the bone marrow.)

Serves: 11

THESE RECIPES ARE THIRD-PARTY SUBMISSIONS AND ARE PUBLISHED ON AN “AS IS” BASIS WITHOUT REPRESENTATIONS OR WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED. ANY USE OF THESE RECIPES IS DONE SOLELY AT THE USER’S RISK. USER AGREES THAT THERE ARE NO REPRESENTATIONS OR GUARANTEES THAT THESE RECIPES ARE ACCURATE, COMPLETE, RELIABLE, SAFE OR ERROR-FREE, AND USER AGREES TO HOLD HARMLESS NYC & COMPANY, THE CITY OF NEW YORK, AND THEIR RESPECTIVE AFFILIATES, AGENTS, OFFICIALS, EMPLOYEES AND ASSIGNS FROM ANY SUCH USE. THE RECIPES ARE PROPERTY OF THE RESPECTIVE OWNERS AND MAY NOT BE REPRODUCED, DISTRIBUTED OR USED FOR ANY COMMERCIAL PURPOSE WITHOUT EXPRESS WRITTEN CONSENT.

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restaurant week - recipes  stinging nettles soup with new orleans gulf shrimp, sorrel and yogurt

Restaurant: Oceana
Executive Chef: Ben Pollinger

Ingredients

1 pound stinging nettles, leaves picked and washed

2 ounces butter

2 tablespoons extra-virgin olive oil, plus more for later

½ small white onion, sliced 1/8-inch thick

1 shallot, sliced

1 small leek, white and light green part only, washed and sliced

1 clove garlic, sliced

½ stalk celery, sliced

¼ long green (or jalapeño) chili, sliced

Salt

Fresh pepper (at Oceana, we use a mix of equal parts white and    black pepper in the pepper mills)

1 small Yukon gold potato—peeled, quartered and sliced

Bouquet of 2 sprigs each thyme and parsley

1 bay leaf

2 cups shrimp stock (recipe follows)

6 cups chicken stock

2 ounces sorrel, picked

2 cups whole-milk yogurt

2 pounds (16 to 20 count) head-on New Orleans Gulf shrimp,    peeled and deveined, heads and shells reserved

¼ cup parsley, chiffonade

¼ cup chives, minced

Toasted sourdough-bread croutons

Directions

1. In a large pot of salted boiling water, blanch the nettles for 1 minute. Shock the nettles in an ice bath until cold. Drain well. Squeeze any excess water from the nettles, then chop small.
2. In a 12-quart pot, melt the butter into the extra-virgin olive oil. Add the onion, shallot, leek, garlic, celery and chili. Sweat the vegetables over medium heat with no color until well cooked. Season with salt and pepper.
3. Add the potato, thyme-and-parsley bouquet, bay leaf and shrimp and chicken stocks. Bring the mixture to a boil, then simmer for 20 minutes. Add the nettles and simmer for 10 more minutes.
4. Remove the soup from the heat. Remove the thyme-and-parsley bouquet and bay leaf. Stir in the sorrel leaves. In a blender, puree the soup, in batches, until it’s smooth. Strain the soup though a fine strainer. Return the soup to the heat.
5. Place the yogurt in a mixing bowl and whisk until smooth. Temper the yogurt by ladling 1 cup of the hot soup into the yogurt, stirring constantly. Ladle in another cup. Whisk the tempered yogurt back into the soup, whisking constantly. Season to taste with salt and pepper.
6. Season peeled and deveined shrimp with salt and pepper. Sauté over high heat in a little extra-virgin olive oil until just cooked (cook shrimp in 2 or 3 batches or in 2 pans). Toss the shrimp with the parsley and chives.
7. Divide the shrimp evenly among 8 warmed bowls. Ladle the soup into the bowls, top with the croutons and serve.

Serves: 8

Shrimp Stock

Ingredients

Reserved shrimp heads and shells

Extra-virgin olive oil

1 cup white wine

4 cups water

Directions

1. In a large pot, sauté the shrimp heads and shells in the extra-virgin olive oil until they turn bright red; add the white wine and water. Simmer for 40 minutes, then strain.

Makes: 1 quart

THESE RECIPES ARE THIRD-PARTY SUBMISSIONS AND ARE PUBLISHED ON AN “AS IS” BASIS WITHOUT REPRESENTATIONS OR WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED. ANY USE OF THESE RECIPES IS DONE SOLELY AT THE USER’S RISK. USER AGREES THAT THERE ARE NO REPRESENTATIONS OR GUARANTEES THAT THESE RECIPES ARE ACCURATE, COMPLETE, RELIABLE, SAFE OR ERROR-FREE, AND USER AGREES TO HOLD HARMLESS NYC & COMPANY, THE CITY OF NEW YORK, AND THEIR RESPECTIVE AFFILIATES, AGENTS, OFFICIALS, EMPLOYEES AND ASSIGNS FROM ANY SUCH USE. THE RECIPES ARE PROPERTY OF THE RESPECTIVE OWNERS AND MAY NOT BE REPRODUCED, DISTRIBUTED OR USED FOR ANY COMMERCIAL PURPOSE WITHOUT EXPRESS WRITTEN CONSENT.

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restaurant week - recipes beef bourguignon

restaurant week - recipes  beef bourguignon

Restaurant: Capsouto Frères Restaurant

Ingredients

1 bottle (750 ml) Beaujolais wine

2 pounds beef shoulder, cleaned and cut into 1-inch cubes

1 large carrot, roughly chopped

2 stalks celery, roughly chopped

1 onion, roughly chopped

½ bunch thyme

2 bay leaves

A few whole black peppercorns

2 tablespoons all-purpose flour

Salt

Pepper

2 tablespoons vegetable oil

1 gallon veal stock

Peas, if desired

Carrots, if desired

Pearl onions, if desired

Potato gratin, if desired

Directions

1. Pour the wine into a large bowl. Place the cubed beef shoulder in the bowl; refrigerate and let marinate overnight.
2. Place the chopped carrot, celery and onion and thyme, bay leaves and peppercorns in a large piece of cheesecloth and tie with a 1-foot length of butcher’s twine to form a sachet.
3. Remove the meat from the wine and drain, reserving the wine.
4. Heat a large saucepan. Coat the meat with the flour, salt and pepper. Add the vegetable oil to the heated pan and brown the cubed meat; set aside.
5. Remove the oil from the pan and deglaze with the reserved wine.
6. Add the sachet, browned meat and veal stock to the saucepan. Simmer until the meat is tender. Remove the meat from the pan and continue to reduce the liquid until it thickens (this will be the sauce).
7. Return the meat to the saucepan. Heat through and serve with such vegetables as peas, carrots and pearl onions, or potato gratin.

Serves: 4

THESE RECIPES ARE THIRD-PARTY SUBMISSIONS AND ARE PUBLISHED ON AN “AS IS” BASIS WITHOUT REPRESENTATIONS OR WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED. ANY USE OF THESE RECIPES IS DONE SOLELY AT THE USER’S RISK. USER AGREES THAT THERE ARE NO REPRESENTATIONS OR GUARANTEES THAT THESE RECIPES ARE ACCURATE, COMPLETE, RELIABLE, SAFE OR ERROR-FREE, AND USER AGREES TO HOLD HARMLESS NYC & COMPANY, THE CITY OF NEW YORK, AND THEIR RESPECTIVE AFFILIATES, AGENTS, OFFICIALS, EMPLOYEES AND ASSIGNS FROM ANY SUCH USE. THE RECIPES ARE PROPERTY OF THE RESPECTIVE OWNERS AND MAY NOT BE REPRODUCED, DISTRIBUTED OR USED FOR ANY COMMERCIAL PURPOSE WITHOUT EXPRESS WRITTEN CONSENT.

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restaurant week - dark chocolate pear tart, milk chocolate cream

restaurant week - dark chocolate pear tart, milk chocolate cream

 Restaurant: Oceana
Pastry Chef: Jansen Chan

Chocolate Sablé

Ingredients

3 cups flour

½ cup cocoa

¾ teaspoon baking powder

¼ teaspoon salt

8 ounces butter

1 cup sugar

5 egg yolks

Directions

1. In a large bowl, sift together the flour, cocoa, baking powder and salt.
2. In another bowl, cream the butter and sugar. Slowly add the egg yolks.
3. Add the dry ingredients to the egg mixture and stir until just combined.
4. Spread the dough between 2 sheets of parchment paper until it is about 1/8-inch thick. Chill overnight.
5. Preheat the oven to 350°F. Cut the chilled chocolate sablé into the same size as the preferred tart ring. Reserve any scraps. Mark the dough with a fork and transfer to a sheet pan. Place the sablé scraps on the same pan. Bake for 8 to 10 minutes. Allow the sablé to cool. Frost the top of the round sablé pieces with some melted chocolate. Reserve.

Pear Jam

Ingredients

1 pound pears

½ cup sugar

2 tablespoons lemon juice

½ vanilla bean, split and scraped

Directions

1. Peel and core the pears; chop roughly. In a pot, add all the ingredients and enough water to cover them. Simmer the mixture for 1 to 2 hours, stirring occasionally. Blend until smooth. Let cool and reserve.

Chocolate Custard Cream

Ingredients

2 cups half-and-half

¼ cup sugar

6 egg yolks

11 ounces dark chocolate, at least 64%

Directions

1. In a saucepan, heat the half-and-half with 1/8 cup of the sugar. Whisk the egg yolks with the remaining 1/8 cup of sugar.
2. When the half-and-half boils, temper it into the egg mixture, whisking constantly. Return the mixture to the pan and stir.
3. Immediately pour the mixture over the chocolate through a fine mesh strainer. Stir to combine. Reserve at room temperature.

Milk Chocolate Chantilly

Ingredients

2 2/3 cups cream

4 ounces milk chocolate

Directions

1. Whip 2 cups of the cream and reserve. Place the milk chocolate in a bowl. In a saucepan, boil the remaining 2/3 cup of cream and pour over the chocolate. Whisk until smooth. With a whisk, quickly incorporate the whipped cream into the chocolate mixture. Reserve in the refrigerator.

Pear Cubes

Ingredients

2 pears

½ cup sugar

1 tablespoon butter

Directions

1. Peel and core the pears; cut into ¼-inch dice.
2. Sprinkle the sugar in a skillet over medium-high heat. When the sugar begins to caramelize, add the butter to stop the cooking.
3. Add the pears to the skillet and stir with a spatula. Allow the sugar to coat the pear pieces.
4. Remove from the heat and immediately transfer the pear mixture to a slotted tray, allowing any excess liquid to drain; cool.

Chocolate Decoration

Ingredients

Crème Fraîche

Directions

1. On a tray, place the cool chocolate sablé inside the tart ring. Place a layer of the crème fraîche in the center of the sablé, leaving a ¼-inch gap along the edge. On top of this, place a generous layer of the pear jam. Pour the warm chocolate custard cream around the edge, filling the ¼-inch gap. Continue to cover the pear jam with more custard. Tap the pan lightly to remove any air bubbles. Chill for several hours.
2. Chop the sablé scraps finely, in a food processor or by hand. Reserve them in a shallow bowl.
3. To finish, remove the chocolate tart from the refrigerator. Run a clean, hot knife around the edge to lift the tart ring off. Gently roll the sides of the tart in the chopped sablé crumbs. Place the cooled pear cubes on top of the tart. Add a scoop of milk chocolate chantilly on top and garnish with a chocolate decoration.

THESE RECIPES ARE THIRD-PARTY SUBMISSIONS AND ARE PUBLISHED ON AN “AS IS” BASIS WITHOUT REPRESENTATIONS OR WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED. ANY USE OF THESE RECIPES IS DONE SOLELY AT THE USER’S RISK. USER AGREES THAT THERE ARE NO REPRESENTATIONS OR GUARANTEES THAT THESE RECIPES ARE ACCURATE, COMPLETE, RELIABLE, SAFE OR ERROR-FREE, AND USER AGREES TO HOLD HARMLESS NYC & COMPANY, THE CITY OF NEW YORK, AND THEIR RESPECTIVE AFFILIATES, AGENTS, OFFICIALS, EMPLOYEES AND ASSIGNS FROM ANY SUCH USE. THE RECIPES ARE PROPERTY OF THE RESPECTIVE OWNERS AND MAY NOT BE REPRODUCED, DISTRIBUTED OR USED FOR ANY COMMERCIAL PURPOSE WITHOUT EXPRESS WRITTEN CONSENT.

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restaurant week - recipes raspberry curd galette, gastrique with vanilla ice cream

restaurant week - recipes  raspberry curd galette, gastrique with vanilla ice cream


Restaurant: Oceana
Pastry Chef: Jansen Chan

Raspberry Gastrique

Ingredients

3 cups sugar

1 cup water

1 cup white balsamic vinegar

2 cups raspberries

Directions

1. In a medium pot, cook the sugar and water until a light caramel forms. Shock the caramel with the white balsamic vinegar and raspberries. Reduce, strain and set aside.

Raspberry Curd

Ingredients

150 grams raspberry puree

30 grams lemon juice

170 grams sugar

4 ounces butter

6 egg yolks

Directions

1. In a medium pot, boil the raspberry puree, lemon juice, half of the sugar and the butter. In a bowl, whisk the remaining sugar and the egg yolks together. Temper the egg mixture by adding in a little of the raspberry puree mixture, whisking constantly. Add this mixture to the raspberry puree mixture, then boil, whisking constantly. Strain and cover.

Almond Cake Batter

Ingredients

65 grams almond flour

50 grams powdered sugar

120 grams egg whites

40 grams sugar

Directions

1. In a bowl, sift the almond flour and powdered sugar together. In another bowl, beat the egg whites and sugar to make a meringue. Fold the flour mixture into the meringue.

Assembling the Galette

Ingredients

Pie dough

Sliced almonds

Powdered sugar

Fresh raspberries

Vanilla ice cream

Directions

1. Preheat the oven to 400°F. Cut 8-centimeter circles of rolled pie dough (1/8-inch thick). Place the pie dough inside an 80-millimeter ring. Pipe the almond cake batter on top of the dough and in the sides of the ring. Fill with the raspberry curd. Cover with more batter and sprinkle with sliced almonds and powdered sugar. Bake the galette for 15 to 18 minutes.
2. Brush a large plate with some of the raspberry sauce. Place the galette in the bottom right-hand corner. Fill 3 raspberries with raspberry gastrique and place in a line next to the raspberry sauce. Place fresh raspberries on the plate and put a scoop of vanilla ice cream on the side.

Editor’s Note:

1 gram = .035 ounce
454 grams = 1 pound
1 milliliter = 1/5 teaspoon
5 milliliters = 1 teaspoon
15 milliliters = 1 tablespoon
237 milliliters = 1 cup

THESE RECIPES ARE THIRD-PARTY SUBMISSIONS AND ARE PUBLISHED ON AN “AS IS” BASIS WITHOUT REPRESENTATIONS OR WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED. ANY USE OF THESE RECIPES IS DONE SOLELY AT THE USER’S RISK. USER AGREES THAT THERE ARE NO REPRESENTATIONS OR GUARANTEES THAT THESE RECIPES ARE ACCURATE, COMPLETE, RELIABLE, SAFE OR ERROR-FREE, AND USER AGREES TO HOLD HARMLESS NYC & COMPANY, THE CITY OF NEW YORK, AND THEIR RESPECTIVE AFFILIATES, AGENTS, OFFICIALS, EMPLOYEES AND ASSIGNS FROM ANY SUCH USE. THE RECIPES ARE PROPERTY OF THE RESPECTIVE OWNERS AND MAY NOT BE REPRODUCED, DISTRIBUTED OR USED FOR ANY COMMERCIAL PURPOSE WITHOUT EXPRESS WRITTEN CONSENT.

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restaurant week - recipes / crispy okra salad (kararee bhindi)

restaurant week - recipes / crispy okra salad (kararee bhindi)

Restaurant: Dévi
From Suvir Saran’s American Masala: 125 New Classics From My Home Kitchen

Ingredients

Canola oil

1 pound okra, stems removed and thinly sliced lengthwise

½ small red onion, thinly sliced

2 small tomatoes or 1 medium tomato—cored, seeded and thinly    sliced

¼ cup chopped fresh cilantro

Juice of ½ lemon

1 teaspoon kosher salt

1½ teaspoons chaat masala

Salt, to taste

Pepper, to taste

Directions

1. Pour 2 inches of canola oil into a large heavy-bottomed pot and heat to 350ºF. Add a third of the okra and fry until browned and crisp, 5 to 7 minutes. Transfer to a paper towel–lined plate. Repeat with the remaining okra, making sure that the oil temperature returns to 350ºF before frying each batch.
2. Transfer the okra to a large bowl; toss with the onion, tomato, cilantro, lemon juice, kosher salt and chaat masala. Season to taste with salt and/or pepper and serve immediately.

Serves: 4

THESE RECIPES ARE THIRD-PARTY SUBMISSIONS AND ARE PUBLISHED ON AN “AS IS” BASIS WITHOUT REPRESENTATIONS OR WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED. ANY USE OF THESE RECIPES IS DONE SOLELY AT THE USER’S RISK. USER AGREES THAT THERE ARE NO REPRESENTATIONS OR GUARANTEES THAT THESE RECIPES ARE ACCURATE, COMPLETE, RELIABLE, SAFE OR ERROR-FREE, AND USER AGREES TO HOLD HARMLESS NYC & COMPANY, THE CITY OF NEW YORK, AND THEIR RESPECTIVE AFFILIATES, AGENTS, OFFICIALS, EMPLOYEES AND ASSIGNS FROM ANY SUCH USE. THE RECIPES ARE PROPERTY OF THE RESPECTIVE OWNERS AND MAY NOT BE REPRODUCED, DISTRIBUTED OR USED FOR ANY COMMERCIAL PURPOSE WITHOUT EXPRESS WRITTEN CONSENT.

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restaurant week - recipes pan-roasted hanger steak on toasted country bread

Restaurant week - recipes  pan-roasted hanger steak on toasted country bread

 


Restaurant: Porter House New York
Chef: Michael Lomonaco

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing

Two 1½-pound hanger steaks—trimmed, center nerve removed    and each cut in 2 (see Note)

Kosher salt

Freshly cracked black pepper

2 tablespoons unsalted butter

½ cup finely sliced shallots

¼ cup balsamic vinegar

½ cup red wine

1 garlic clove, peeled

8 thick slices country bread

Directions

1. In a large heavy-bottomed sauté pan or cast-iron skillet, heat 2 tablespoons of the olive oil over medium-high heat for 1 minute. Season the steaks with salt and pepper and add to the hot pan. Cook for 3 to 4 minutes per side for medium rare, turning only when the first side has charred to a deep charred color. Turn and cook the second side. When the steaks have cooked sufficiently, transfer them to a platter; set aside and keep warm.
2. While the steaks are cooking, put the butter in a medium saucepot and heat for 30 seconds; add the shallots and cook for 5 minutes over medium heat, until the shallots have caramelized and are a golden color. Remove the pan from the heat, add the balsamic vinegar, then carefully return the pan to the stovetop and cook over medium heat for 2 minutes. Add the red wine and cook to reduce the wine by half. Turn off the heat and keep the shallot sauce warm.
3. Cut the garlic clove in half and rub the cut end over the sliced country bread to season it. Brush the sliced bread lightly with the extra-virgin olive oil, place in a pre-heated oven, toaster or stovetop grill and toast the bread until it’s light golden in color. (This step may also be completed before the steaks have been cooked.)
4. Place two slices of country bread on each of 4 plates. Slice the hanger steaks into ½-inch-thick slices and place the slices on the country bread; spoon some of the shallot sauce over each portion and serve.

Serves: 4

Note: Hanger steaks, when trimmed of excess fat, will divide fairly evenly into 2 pieces each when the center nerve is removed, yielding two 8-ounce portions per hanger steak. For this recipe, 2 whole hanger steaks, trimmed and cut lengthwise in 2, will provide 4 portions of steak. Cook the steaks pan-roasted or on a grill for best results. Rare to medium-rare is the most desired cooking temperature for maximum flavor and juiciness without toughening—something that happens in the medium-well cooking range.

Homemade French Fries

Ingredients

Canola, peanut or vegetable oil (for more robust flavor, add 50    percent beef lard or suet to the oil, if you dare)

3 pounds Idaho or russet potatoes, well washed and scrubbed

Salt

Directions

1. Fill a fryer with the oil; preheat to 245°F.
2. Either by hand or using a french-fry cutter, cut even fries that are ¼-inch-wide square and 5 to 6 inches long out of the potatoes; place them in a bowl of cold water as you work.
3. When the fryer is hot and ready to cook, completely drain the fries from the water and pat thoroughly dry with paper towels. (This step is critical: water and salt are the enemies of frying oil. The fries can sit on paper towels for a few minutes, in a single layer, to air-dry if you’re not sure you’ve gotten all the water out.) Once the potatoes are dry, add just enough fries to the fryer basket to fill it halfway. (This will ensure even cooking without allowing the frying oil temperature to drop too much, which results in greasy fries.) This first fry is also called blanching, since it’s not meant to add any color. The fries will only be par-cooked and their color will only change from raw white to a slightly creamier color. The batch of fries is done when fries appear to be a more yellow-white than raw-white color, approximately 5 minutes. Remove the fries from the fryer, drain all the oil and spread out on paper towels to cool. Repeat until all the potatoes have been cooked.
4. Once all the fries have been blanched, they will hold for several hours. Refrigerate them, covered, if you like, but do not freeze them.
5. Just before serving, heat oil in the fryer to anywhere between 365°F and 385°F (you can use the first batch of oil again, but reuse it only once). Cook the fries in batches. Do not overload the fryer; each batch should fill the basket halfway. Fry each batch to a rich, golden-brown color. Cooking time will vary from 2 to 3 minutes a batch, depending on the fryer and the speed with which it reheats. For crispier fries, fry a bit longer. Drain and salt each batch as soon as it’s done; keep fries covered and warm while you fry the remaining batches.
6. Serve the fries piping hot alongside the dish of your choice, or on their own.

Serves: 4

Creamed Spinach with Bacon

Ingredients

4 ounces sliced bacon, cooked and crumbled

4 to 6 cups fresh spinach leaves, washed well in several changes    of cold water

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

½ cup heavy cream

Fine sea salt

Freshly ground black pepper

Several scrapes of freshly grated nutmeg

Directions

1. Heat a nonstick sauté pan over low heat. Add the bacon and cook until crispy, approximately 8 minutes. Use tongs to transfer the bacon to a paper towel–lined plate to drain. Once the bacon is cool enough to handle, crumble it into small bits and set aside. Reserve the bacon fat.
2. Pour 2 inches of water into a vegetable steamer and bring to a simmer over medium heat. Add the spinach leaves to the steamer basket; cover and steam until cooked, approximately 2 minutes.
3. Transfer the spinach to a colander to drain; let the spinach cool slightly.
4. In a heavy-bottomed saucepan, heat the butter and 2 tablespoons of the reserved bacon fat over medium-high heat until it melts and begins to bubble. Whisk the flour into the butter and cook for 2 to 3 minutes.
5. In a separate pot, heat the cream until it’s steaming but not boiling.
6. Whisk the cream into the butter mixture and bring it to a boil over high heat. Immediately lower the heat and let simmer until thickened, 2 to 3 minutes.
7. Add the spinach to the cream and cook for 5 minutes. Season to taste with salt, pepper and a few scrapes of nutmeg; stir in the bacon.
8. Transfer the creamed spinach to a bowl and serve hot.

Serves: 4 as a side dish

THESE RECIPES ARE THIRD-PARTY SUBMISSIONS AND ARE PUBLISHED ON AN “AS IS” BASIS WITHOUT REPRESENTATIONS OR WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED. ANY USE OF THESE RECIPES IS DONE SOLELY AT THE USER’S RISK. USER AGREES THAT THERE ARE NO REPRESENTATIONS OR GUARANTEES THAT THESE RECIPES ARE ACCURATE, COMPLETE, RELIABLE, SAFE OR ERROR-FREE, AND USER AGREES TO HOLD HARMLESS NYC & COMPANY, THE CITY OF NEW YORK, AND THEIR RESPECTIVE AFFILIATES, AGENTS, OFFICIALS, EMPLOYEES AND ASSIGNS FROM ANY SUCH USE. THE RECIPES ARE PROPERTY OF THE RESPECTIVE OWNERS AND MAY NOT BE REPRODUCED, DISTRIBUTED OR USED FOR ANY COMMERCIAL PURPOSE WITHOUT EXPRESS WRITTEN CONSENT.

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restaurant week - recipes mario’s meatballs

restaurant week - recipes  mario’s meatballs

Ingredients

1 pound chopped beef

1 pound chopped veal

1 pound chopped pork

1 cup Parmesan cheese

1 cup chopped parsley

2 cups diced Spanish onions

6 eggs

¼ pound bread crumbs

Marinara sauce

Directions

1. Preheat the oven to 400ºF. In a large bowl, mix all the ingredients, except the marinara sauce, together.
2. Roll the meat mixture into meatballs of desired size. Fry the meatballs until the outsides are browned. Place the meatballs in a large pan filled with the marinara sauce.
3. Bake the meatballs and sauce for 30 minutes.

Makes: about 20 meatballs

THESE RECIPES ARE THIRD-PARTY SUBMISSIONS AND ARE PUBLISHED ON AN “AS IS” BASIS WITHOUT REPRESENTATIONS OR WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED. ANY USE OF THESE RECIPES IS DONE SOLELY AT THE USER’S RISK. USER AGREES THAT THERE ARE NO REPRESENTATIONS OR GUARANTEES THAT THESE RECIPES ARE ACCURATE, COMPLETE, RELIABLE, SAFE OR ERROR-FREE, AND USER AGREES TO HOLD HARMLESS NYC & COMPANY, THE CITY OF NEW YORK, AND THEIR RESPECTIVE AFFILIATES, AGENTS, OFFICIALS, EMPLOYEES AND ASSIGNS FROM ANY SUCH USE. THE RECIPES ARE PROPERTY OF THE RESPECTIVE OWNERS AND MAY NOT BE REPRODUCED, DISTRIBUTED OR USED FOR ANY COMMERCIAL PURPOSE WITHOUT EXPRESS WRITTEN CONSENT.

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