May 2007 Archives
May 17, 2007
David Guas, Executive Pastry Chef, Acadiana, Ceiba, and DC Coast Restaurants, brings you his famed recipe for Dulce de Leche Cheesecake, inspired by his own Cuban heritage:
Procedure
- Soak gelatin in ice water and allow to bloom.
- Place cream cheese in heat-proof bowl above boiling water and allow to heat and melt, stirring occasionally.
- To a mixing bowl, add heavy cream, sour cream, sugar, vanilla extract, and salt.
- Combine using electric mixer fitted with whisk attachment and whisk until soft peaks form.
- Remove the cream cheese from heat and whisk in softened gelatin.
- Add about one-fourth of the whipped mixture to the melted cream cheese and whisk until smooth.
- Fold cream cheese mixture into the whipped mixture using a rubber spatula.
- Portion 4 ounces of cheesecake mixture into a clear coffee cup or any kind of fun 6-ounce cup.
- Tap each cup gently on a soft towel placed on top of a hard surface to knock out any air and allow the filling to settle.
- Allow the cups to set in the refrigerator for about 3-4 hours prior to topping them with Dulce de Leche Topping (see below).
Procedure
- Place the jar of dulce de leche in hot water for approximately 5 minutes.
- Carefully remove jar from heat and spoon caramel into small bowl.
- Add the cold heavy cream and whisk until smooth.
- Allow the caramel to rest until just slightly warm to the touch.
Note: If Dulce de Leche is too warm, it will melt the already set cheesecake and sink to the bottom.
- Fill a piping bag fitted with a small plain tip with caramel mixture.
- Starting in the middle, pipe a thin coil of topping (approximately 2 tablespoons) onto each cheesecake.
- Tap the cup onto a soft towel to smooth the caramel topping.
About the Chef:
In the September 2003 issue of Bon Appétit, David Guas is featured as one of eight Dessert Stars in the country; the Vanilla-Bean Cheesecake with Guava Topping and Mango-Lime Salad he developed for Ceiba is anchoring the cover.
Of Guas’ sweets at Ceiba, Restaurant Critic Tom Sietsema of The Washington Post writes, “I have yet to find a single dessert I can say no to”, and Thomas Head, writing in The Washingtonian, states that Guas’ desserts are “worth saving room for” and goes on to rave about the warm churros, in particular.
In June, 2004, Guas was named Pastry Chef of the Year by the Restaurant Association of Metropolitan Washington.
May 15, 2007
FRESCO by Scotto® Restaurant has been open since November 1993. It's well known as the power broker's lunch and star-filled dinner. Now, the food of Fresco is available in your very own kitchen!
Here, Elaina Scotto of the Scotto Family shares her favorite recipe for Buttermilk Panna Cotta with Fresh Spring Berries for you to enjoy as a sweet summer dessert:
Procedure:
- Combine lemon juice and ½ cup sugar in a small heavy sauce pan.
- Cook over high heat (swirling) until sugar caramelizes.
- Carefully add hot water (caution, it will splatter). Pour evenly over the bottom of 2-quart ring mold.
- Combine heavy cream and 1 cup sugar in a sauce pan and heat until sugar dissolves.
- Sprinkle gelatin powder over buttermilk.
- Set aside for 5 minutes to soften.
- Gently heat until gelatin dissolves.
- Combine cream mixture and buttermilk mixture, and add vanilla extract.
- Pour into prepared ring mold and refrigerate overnight.
- Remove from mold, place on serving platter and garnish with fresh berries.
About the Chef:
Elaina Scotto is Vice President of FRESCO by Scotto® RESTAURANT.
Her responsibilities include managing all aspects of FRESCO on the go® as well as working at the main restaurant. She is also in charge of Public Relations and Coordinating family appearances and presentations. She is spearheading the expansion of FRESCO on the go®. A second location is in the process of being built and will be open by September ’07.
Elaina was previously in public relations in the fashion industry. She worked for such designers as Mary Ann Restivo, Bill Robinson, and Yves Saint Laurent.
Elaina was the national spokesperson for Barilla Pasta. She was the voice and name behind the radio ads which ran in 1999. She also was featured in a national ad for Illy Café.
Elaina is a graduate of American University in Washington D.C. She spent one year abroad in Italy at the University of Rome. She lives in New York City with her husband and two children.
May 14, 2007
David Burke, author of David Burke’s New American Classics and Cooking with David Burke shares his award-winning culinary talents for you to recreate at home.
David's delicious recipe for Roast Prime Rib with Gratin Potato is very special, indeed. Prime Rib is a tender cut of beef, and always a crowd pleaser. ...You can't go wrong!
Method:
- Preheat the oven to 500 degrees.
- Place the celery, onions, and carrots in the bottom of a roasting pan.
- Stir in the garlic, bay leaf, and olive oil, stirring until the vegetables are nicely coated.
- Generously season the roast with salt and pepper and place it on top of the seasoned vegetables.
- Place in the preheated oven and roast for 15 minutes, or just until the meat is beginning to brown.
- Lower the heat to 425 degrees and continue roasting for 30 minutes (or perhaps a bit longer), or until an instant-read thermometer inserted into the center reads 120 degrees for rare.
- Remove from the oven and allow the meat to rest for 15 minutes.
- Remove and discard the bay leaf.
- Carve the meat at the table and serve with a wedge of Gratin Potato and the roasted vegetables.
- Preheat the oven to 375 degrees.
- Lightly coat a 10-inch-oval casserole dish with softened butter. Set aside.
- Combine the chervil, thyme, tarragon, and chives in a small bowl. Set aside.
- Combine the cream and garlic puree with salt and pepper to taste in a medium saucepan over medium heat.
- Bring the mixture to a boil and immediately remove from the heat. Keep warm.
- Peel the potatoes and cut them lengthwise into ¼-inch thick slices on a mandoline or Japanese vegetable slicer.
- Ladle ½ cup of the warm cream mixture into the bottom of the prepared casserole.
- Working quickly, make a ring of slightly overlapping potato slices around the perimeter of the prepared casserole.
- Continue making slightly overlapping potato rings until the bottom of the dish is entirely covered with potatoes.
- Lightly season the top with salt and pepper.
- Sprinkle 1 tbsp of the reserved herb mixture over the seasoning.
- Using 1 cup of the grated gruyere, make a thin later of cheese over the potatoes.
- Ladle 1 cup of cream over all of it.
- Continue making layers of potatoes, seasoning, herbs, cheese and the cream mixture until you have made 3 additional layers.
- Finish with a layer of Parmesan.
- Cover the entire casserole with aluminum foil and place in the preheated oven.
- Bake, covered, for 1 hour, or until a toothpick is easily inserted into the center.
- Remove the foil and bake for an additional ten minutes, or until the top is golden brown.
- Remove the gratin from the oven and allow to rest for 15 minutes to firm up before cutting into serving pieces.
About the Chef:
Blazing across distinctions between chef, artist, entrepreneur, and inventor, David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim, and the introduction of revolutionary products and cooking techniques.
Burke opened davidburke & donatella in January of 2003. He describes the restaurant’s Modern American Cuisine as “David Burke unplugged,” hinting at his maturity that is allowing him to rework the classics with a modern, fresh, confident approach.
Next came David Burke at Bloomingdale’s, a dual concept restaurant that offers both a stylish, full service “Burke Bar Café” on one side and a convenient “Burke in the Box” take-out and eat-in concept on the other side. Burke also opened up Primehouse in Chicago’s James Hotel. The steakhouse features Burke’s whimsical fare with creative touches like a “salad sommelier” who makes ceasar salads tableside. Burke’s growth ire continued to grow when he purchased Fromagerie, a fine dining restaurant in Rumson New Jersey and recently opened Dave Burke Las Vegas, which just opened in the Venetian Resort, Hotel, Casino.
May 13, 2007
Julee Rosso & Sheila Lukins, authors of The Silver Palate Cookbook, first had this uncooked pasta sauce when they were guests in a beautiful home on Sardinia.
Such a recipe could only be the result of hot, lazy days and abundant ripe tomatoes and basil. The heat of the pasta warms and brings out the flavors of the sauce in a wonderfully subtle way. Delicious and easy.
Here, they share their Linguine with Tomatoes and Basil recipe for you to recreate at home:
- At least 2 hours before serving, combine the tomatoes, Brie, basil, garlic, the 1 cup olive oil, and ½ teaspoon each salt and pepper in a large serving bowl.
- Bring 6 quarts salted water to a boil in a large pot. Add 1 tablespoon olive oil and the linguine, and boil until tender but still firm, 8 to 10 minutes.
- Drain the pasta and immediately toss with the tomato sauce.
Serve at once, passing the pepper mill, and the grated Parmigiano-Reggiano cheese, if you like.
Makes 4 to 6 portions.
About the Chefs:
Julee Rosso is the co-author, with Sheila Lukins, of The Silver Palate Cookbook, The Silver Palate Good Times Cookbook and The New Basics Cookbook, and the author of Great Good Food and Fresh Start, which together have more than 6 million copies in print.
In 1986, The Silver Palate Good Times Cookbook won the 1985 Duncan Hines/IACP award for Best Entertaining Cookbook of the Year, and in 1992 The Silver Palate Cookbook was inducted into the James Beard Cookbook Hall of Fame. Rosso was also inducted into the Who’s Who of American Food and Beverage by the James Beard Society.
Sheila Lukins is a chef, food writer and cooking teacher, whose bestselling books Celebrate!, The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, The New Basics Cookbook, All Around the World Cookbook and U.S.A. Cookbook have about 7 million copies in print.
Since 1986, Lukins has been food editor of Parade magazine, which has readership of more than 80 million people. She lectures, teaches and demonstrates cooking throughout the United States, has appeared on national television numerous times, and contributes to all the major food publications. In May 1997, United Airlines presented an innovative new coach class menu based on recipes created by Lukins. In January 2000, Lukins created the menus and recipes for the Rubell family’s new Beach House Hotel, including the 200-seat Atlantic restaurant in Bal Harbour, Florida.
