Recently in David Burke Category
David Burke, author of David Burke’s New American Classics and Executive Chef of David Burke Las Vegas, returns to Secret Sauce to share a decadent holiday brunch recipe, Heath Bar Crunch Pancakes with Heath Bar Crunch Whipped Cream.
Method:
- Preheat the oven to 200°.
- Line a baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, beat together the buttermilk and melted butter. When they are well combined, whisk in the egg yolks. Set aside.
- Combine the flour, sugar, baking powder, baking soda, and salt in another mixing bowl. Set aside.
- Using an electric mixer, beat the egg whites until soft peaks form. Pour the buttermilk mixture into the dry ingredients and mix them together to just blend. Do not overbeat. Add in the crushed Heath bar. Using a rubber spatula, gently fold in the egg whites to just incorporate.
- Heat a nonstick griddle over medium heat. Spoon the batter, about ¼ cup at a time, onto the hot griddle to make neat circles. Cook it for about 3 minutes, or until the top is filled with bursting bubbles and the bottom is golden. Turn and cook the remaining side. Place the cooked pancakes on the prepared baking sheet and into the preheated oven to keep them warm while you continue making pancakes.
- Serve hot, at least three per person.
- For the Cream: Combine the three ingredients and whip to stiff peaks.
 | Pancake Day, or Shrove Tuesday (AKA Mardi Gras), is the traditional feast day before the start of Lent on Ash Wednesday. In the UK, pancake races are held in celebration. |
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.
To learn more about Chef David Burke, read his full bio here.
Visit Chef David Burke on the web @ davidburke.com
David Burke Secret Sauce Rewind
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.
