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November 20, 2007
Secret Sauce has another delicious dish from The Excelsior Café Chef & Owner Jake Linzinmeir, 2-Minute Telluride Ski Patrol Pasta.
This is a true classic of Jake's and one of the old favorites from The Excelsior Café. In fact, we've been assured that if it were ever taken off the menu, a riot would ensue!
...Grab this recipe now before Jake changes his mind!
Procedure:
- Cut pancetta into quarter in dice. Freeze prior to cutting if you'd like to make it easier to cut.
- Cook orreciette to al dente in steady boiling water. Remove, toss in oil, and let cool on sheet pan in fridge. Do not shock with water or ice!
- Roast red peppers over open flame, peel, seed, and cut into thin strips.
- Heat E.V.O.O. in sauté pan and add pancetta and pepper flakes. Saute until pancetta is golden brown. Do not allow garlic to brown.
- Add roasted peppers, tomatoes, and garlic to pan and toss twice away from heat. Return to heat and deglaze pan with white wine.
- Reduce slightly and add pasta toss well to coat with sauce.
- Add spinach with fresh oregano, toss twice and plate.
- Finish with grated Pecorino Romano cheese.
- Pour yourself a cold glass of Pinot Grigio, eat, and then go skiing!
Serves 4.
 | E.V.O.O.: Extra Virgin Olive Oil |
About the Chef:
Jake Linzinmeir comes from the great Midwest where he grew up in the kitchens of his family farm. The son of a pilot and an internationally traveling family, Jake was exposed to the regional cuisines and cultures of America, Asia and Europe from a young age.
With this influence, he chose to attend Cornell University's acclaimed School of Hotel Administration. A specific interest in the independent restaurant world took Jake to kitchens and restaurants of New York, Aspen, Los Angeles and Italy.
While in Italy he was selected to stage with the Michelin Three Star Le Calandre near Venice with Chef Massimiliano Aljamo, the youngest Chef to ever earn three Michelin Stars.
Currently, Jake owns and operates a number of restaurants in Telluride, Colorado, including The Bluepoint Grill & Noir Bar, The Excelsior Café, and Chair 8. Other concepts he has begun include Sushi Kiko, The Excelsior Deli, and The Wildflour Market.
Jake has been a regular guest of NBC's The Today Show and featured in Bon Appetite, Food Arts, Newsweek as well as representing Amstel’s “Living Tastefully” campaign as their featured Chef.
Recently selected as one of the industries Rising Stars by Restaurant Hospitality magazine, Jake continues to lecture and demonstrate at culinary events throughout the country. He's currently compiling recipes for a new cookbook for all to enjoy his dishes at home.
Visit Chef Jake Linzinmeir on the web @ Chair 8.com.
Jake Linzinmeir Secret Sauce Rewind
- Watch Jake prepare his Telluride Ski Patrol Pasta on TODAY
- Telluride Shepherd's Pie
- Watch Jake prepare his Telluride Shepherd's Pie on TODAY
Eric Ripert has graced Secret Sauce with a new simple recipe, Salmon with Warm Lentil Salad.
Chef Ripert currently has three recipes here for you to try at home, matching his recently announced three-star 2008 Michelin Guide rating for New York's famed Le Bernardin for the third consecutive year, one of three mere restaurants meriting this highest rating.
Why does this top chef enjoy this recipe so much? "I love the combination of salmon and lentils. It is very satisfying. I think this recipe is a great choice for when you want to cook something simple yet flavorful. Note that you can prepare the lentils ahead so final preparation is very easy. No need to soak the lentils, contrary to popular belief. Other fish you could substitute and serve with the lentil salad is cod, and chicken is great with it as well."
Here's how to recreate this multi award-winning chef's dish at home tonight:
Note: A small piece of cheesecloth and string are required to make this recipe.
Procedure:
- For the lentil salad, place the lentils, carrot, onion, celery, bacon (if using), and 6 cups water over high heat. Meanwhile, tie the parsley stems, thyme branches, bay leaf and peppercorns in a piece of cheesecloth and add it to the pot.
- Bring to a boil, then lower the heat and simmer, skimming off the foam as it rises, until lentils are tender, about 23-30 minutes.
- Strain the lentils; add extra virgin olive oil and sherry vinegar and stir to combine.
- Season with salt and pepper.
- For the salmon, put 1 ounce of water in a pot (just enough to cover the surface), add some salt and put over medium heat
- Season the salmon fillets and place in the pot
- Allow to cook at barely a simmer until the salmon is just warm to the touch
- To serve, warm the lentils in a pan.
- Add the apples and mint to the lentils and stir to combine.
- Spoon the lentils the center of 4 dinner plates.
- Remove salmon from pot and place one fillet over the lentils on each plate.
- Serve immediately.
Serves 4.
| The best way to determine if your fish is cooked properly is to insert a metal skewer. Chefs actually touch the skewer to their upper lip to test the temperature. |
Cooking Class with Eric Ripert:
Eric Ripert has had one impressive culinary career. Along the way, he's learned some invaluable tips every home chef should know.
Here's just a few:
Lesson 1: The best tip I can give to a home chef is to use the very best ingredients available. Use organic whenever possible. And, always insist on fresh. Cooking and eating is all about enjoyment. You can’t do that if you’re not working with the best ingredients.
Lesson 2: When choosing fish at the market, always ask to smell it. Fresh fish is never fishy; it smells like the ocean. If you are buying a whole fish, make sure that the eyes are bright and clear–not glassy or cloudy, and that the gills are bright red. Also, the body of the fish should be slick and not appear dry.
Lesson 3: When you are ready to cook your fish, be sure to season it on both sides, not just one.
Lesson 4: When preparing fish, never use tongs. A flexible fish spatula–thin and tapered, with long slits, lets you turn the fish without tearing it. If you’re a beginner, use a nonstick pan and plastic spatula.
To learn more about Chef Eric Ripert, read his full bio here.
Visit Chef Eric Ripert on the web @ le-bernardin.com.
Eric Ripert Secret Sauce Rewind
October 12, 2007
John Besh, Chef/Owner, Restaurant August, has returned to Secret Sauce to share another simple meal you don't have to be an award-winning chef to make, Zinfandel Braised Beef Short Ribs with creamy polenta and a ragout of fall vegetables.
Chef Besh plays Sommelier and recommends which wines to pair this delicious dish with, and tells some great tricks of the trade on how to take this recipe from simple to superb:
"This a great cold day dish that is super with a wine such as a Hendry, 2001, Zinfandel, or, for that matter, any big red wine that you enjoy. Keep in mind that the dish could be prepared as simple as it is here or dressed up with a few sautéed wild mushrooms, or shaved truffle and an herb garnish such as fried sage leaves."
Procedure: Short Ribs
- Generously season the short ribs with salt and pepper. In a large mixing bowl, whisk together the zinfandel, sugar, garlic, fresh thyme, and a pinch of salt. Marinate the short ribs in the wine mixture for 12 hours in the refrigerator.
- Pour 3 ounces canola oil into a Dutch oven over high heat. Remove the short ribs from the wine and allow the beef to rest for several minutes and come to room temperature. Reserve marinade.
- Once the meat has rested, place in the hot pan. Stir and turn the meat often, carefully allowing each piece to brown on each side before removing from the pan. When browned (will take several minutes per side), remove the beef from the pan and add the onions, carrots, and celery.
- Stir constantly and allow the onions to cook until mahogany in color, about 10 minutes; if onions are browning too quickly, reduce to medium heat. Add the short ribs back to the pot along with the reserved wine marinade. Allow the wine to come to a boil before reducing the heat to a simmer, skimming foam and fat from the surface of the liquid.
- After simmering for several minutes, add remaining ingredients and allow to simmer uncovered until the meat is fork tender and nearly falling off the bone, roughly 5 hours.
- Once the beef has cooked, transfer short ribs to a dish and cover. Reduce the pan liquids until they coat the back of the spoon, simmering about 30 minutes.
- Strain the braising liquid and return the short ribs to the liquid. Season the short ribs and braising liquid to taste with salt and pepper to taste. Reserve for later use.
Note: This may all be done up to 3-4 days in advance. Reheat in oven or microwave until meat is at least 160°.
Procedure: Root Vegetable Ragout
- Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice. Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less.
- Carefully remove from the blanching water with a slotted spoon and place into an ice water bath. Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.
- To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon. Place the skillet over a medium low flame and warm just moments before serving. Season with salt and pepper.
Procedure: Creamy Polenta
- Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer.
- Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.
Note: This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
Assembly
- Reheat the three components of the dish separately.
- On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
- Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
- In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper.
- Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!
Serves 6.
| Blanching is a technique where vegetables are placed in boiling water and then into ice water to halt cooking. Interestingly, although blanching is associated with "paleness," broccoli will become brighter. |
About the Chef:
John Besh sets the benchmark for fine dining in New Orleans with his restaurant family, including August, La Provence, Lüke, and Besh Steak.
His talent and drive have earned Besh critical kudos from the outset of his career: Gourmet magazine included August in its “Guide to America’s Best Restaurants," and the Zagat Guide rated August #1 in New Orleans for food and service.
In 2006, Besh received the James Beard Award for Best Chef of the Southeast. He is currently competing to become the Next Iron Chef on Food Network.
Besh has been deeply involved in helping New Orleans and its restaurant community to rebuild and reopen following the hurricanes of 2005. His restaurants celebrate and preserve the culinary culture of the city.
Visit Chef John Besh on the web @ rest-august.com.
Secret Sauce Rewind
- Get the recipe for John's Crawfish & Andouille Grits
September 27, 2007
Secret Sauce veteran Eric Ripert, Executive Chef & Co-Owner of Manhattan's famed Le Bernardin, has firmly established himself as one of the nation’s top chefs—so much so, he was a featured guest judge on this week's penultimate episode of the hit Bravo TV series Top Chef.
Inspired by his appearance, Chef Ripert has given us another delicious recipe we don't need to be on a cooking show to create and enjoy, Grilled Trout with Sauce Vierge and Potato and Leek.
As for who gets the boot at judges' table next week? Mum's the word, cause he's not telling! (And, believe me, we tried!)
Procedure:
- Preheat grill to medium-high heat. Season both sides of the trout with salt, pepper and herbes de Provençe. Generously brush each trout with extra virgin olive oil and marinate for a few minutes.
- For the potatoes and leeks, heat a sauté pan on medium heat and add olive oil and butter. Add the sliced potatoes and leeks and season with salt and pepper. Cook the potatoes and leeks, stirring often, until golden brown; finish with whole grain mustard and toss to coat evenly.
- While the potatoes and leeks are cooking, make the sauce vierge by combining ½ cup extra virgin olive oil with the capers, shallot, garlic, chives, basil and lemon juice. Season to with salt and pepper.
- Grill the trout, skin side down, for 3 minutes. Turn the trout and grill on the other side for 3 minutes, until the fish is just cooked through and opaque.
- To serve, spoon the potato and leek mixture onto the center of the plate. Place the trout on top and spoon the sauce vierge over each trout.
Serves 4.
About the Chef:
In 1995, at just 29-years old, Ripert earned his first four-star rating from The New York Times. Two years later, GQ named Le Bernardin the best restaurant in America.
In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City,” and in 1999 they received the “Outstanding Service Award.”
In 2003, the Beard Foundation named Ripert “Outstanding Chef in the United States” and in January 2005, Bon Appetit declared Ripert’s Butter-Poached Lobster with Tarragon and Champagne its “Dish of the Year.” Later that year, for the fourth-consecutive time, Le Bernardin earned The New York Times’ highest rating of four stars, becoming the only venue to maintain this superior status for this length of time, without ever dropping a star.
Le Bernardin earned the top, three-star honor in the Michelin Guide’s 2005 New York debut and has been praised by Zagat reviewers as serving the “Best Food” in New York City for the past six consecutive years.
In mid-October, Chef Ripert's new Washington, D.C. bistro, "West End," will have it's debut in the Ritz-Carlton (at 22nd & M Streets). Another Ritz restaurant is in the works in Philadelphia.
He has published two cookbooks, including A Return to Cooking (2002), selected by Newsweek as one of their best gift books of the season.
Visit Chef Eric Ripert on the web @ le-bernardin.com.
Eric Ripert Secret Sauce Rewind
Pastry Chef David Guas answers your questions about his recipe for Mini Chocolate Espresso Cakes, as featured on TODAY:
Q: Where do I find espresso powder? I would love to make this and tiramisu.
Posted by Peggy Tant on September 21 at 12:53pm
DG: You can find espresso powder at any and all cooking stores (Sur La Table, Williams-Sonoma, etc.) and most grocery stores carry it now also. It will be in either the coffee section and/or the baking supply section.
Q: What to do if you don't want to make individual cakes? What size pan - how long to bake????
Posted by arleen on September 21 at 02:20pm
DG: Yes, you can bake this espresso cake in a nine or ten inch round cake pan, an inch and half deep to two inches deep. The baking time will be approximately 25 minutes in a 350° oven. Just remember to insert a tooth pick in the center to check for doneness. Also, the center should be puffy.
Try All of David's Secret Sauce Recipes:
- Dulce de Leche Cheesecake
- Mini Chocolate Espresso Cakes with Orange Macerated Raspberries and Chantilly Cream
August 9, 2007
Michael Laiskonis, Executive Pastry Chef, Le Bernardin, excels in revitalizing classic desserts by experimenting with contrasting textures, temperatures, and unexpected ingredients in a quest for new flavor sensations.
Chef Laiskonis dishes on his latest sweet-tooth pairing, Sweet Butternut Squash Soup with Cinnamon Beignets:
Autumn is perhaps my favorite season, not only for the distinct and dramatic changes in color and the briskness of the air, but also for the products it brings. Growing up in Michigan, both were plentiful, and both lend themselves well to simple “comfort” cooking.
Here, I’ve paired tiny cinnamon beignets, or donuts (an obligatory accompaniment to the freshly pressed apple cider I enjoyed as a child), with another Autumn staple, butternut squash. The hardy squash is transformed into a warm, silky soup lightly sweetened and scented with cinnamon, clove, and vanilla--a perfect ending to any bountiful meal, or perhaps as a warming snack on a chilly Autumn afternoon!
Get ready for the fall season with this delicious dish:
Procedure: Sweet Butternut Squash Soup
- Combine the squash, orange juice, water, sugar, vanilla, cinnamon, and clove in a medium sauce pan and bring to a boil over medium heat. Reduce heat to low and allow to gently simmer for 20 minutes, or until squash is tender.
- Remove the vanilla bean, cinnamon stick, and clove; purée the mixture and strain through a fine mesh sieve, then return to the sauce pan. Add the cream and season to taste with the salt and, if desired, additional sugar.
- Reheat the soup and divide among 6 small bowls or cups. If desired, top the soup with a dollop of steamed milk or lightly whipped cream.
Procedure: Cinnamon Beignets
- Prepare to fry the beignets by heating oil to 375º F. Combine the sugar and cinnamon and reserve.
- In a medium saucepan, bring the water, milk, butter and salt to a boil; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
- Transfer flour mixture to bowl of electric mixer fitted with the paddle attachment. Add the eggs one at a time until mixture is homogeneous.
- Transfer mixture to a pastry bag fitted with a medium plain tip. Carefully pipe 2-inch strips of dough into hot oil. Fry until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Roll beignets in sugar and cinnamon mixture. Serve immediately with the warm butternut squash soup.
About the Chef:
Michael Laiskonis was recognized as the James Beard Foundation’s Outstanding Pastry Chef in 2007, recipient of Bon Appétit magazine’s prestigious 2004 American Food & Entertaining Award and Starchefs.com acknowledged him as one its Rising Stars in 2006.
Twice named one of the “10 Best Pastry Chefs in America” (2002, 2003) by Pastry Art and Design, Laiskonis has received accolades from luminaries such as Patricia Wells in the International Herald Tribune, and has been noted by The Wall Street Journal, The New York Times, Quarterly Review of Wines, Forbes, Food & Wine, Gourmet, and Details, as well as in leading industry publications such as Art Culinaire, Food Arts and Chocolatier.
Visit Chef Michael Laiskonis on the web @ le-bernardin.com.
July 31, 2007
He's been around the world, but John Besh (Chef-Owner, Restaurant August, Besh Steak, La Provence, and Lüke) has always valued the cooking of his native southern Louisiana—never more so than after Hurricane Katrina, when so much was destroyed and the very culture and its cuisine seemed at risk. Since then, he's been striving to preserve the local style of cooking - and its local ingredients.
The Crawfish and Andouille Grits represents a range of local products and the style of his beloved cuisine like nothing else.
Procedure: White Grits
- Bring the water to a boil and lightly season with salt.
- Add the grits while stirring rapidly and reduce heat to low.
- Simmer the grits for about 20 minutes, stirring constantly to prevent them from sticking to the bottom of the pot.
- To finish, turn on heat and stir in butter and mascapone cheese.
Procedure: Crawfish Stock
- To a large pot, add celery, carrot, onion, thyme, garlic, shells, and just enough water to cover the other ingredients.
- Simmer on low for 1 hour, skimming the fat off throughout the hour.
- Strain and reserve liquid in refrigerator.
Sautéed Crawfish and Sauce
Ingredients
2 tablespoons extra virgin olive oil
30 each large crawfish
Creole spice, to taste
salt, to taste
6 tablespoons small diced Jacob’s andouille sausage
1 tablespoon minced garlic
1 tablespoon minced shallot
2 tablespoons small diced paquillo pepper
1 tablespoon chopped thyme
30 ounces crawfish stock
2 tablespoons unsalted butter
2 cups diced tomatoes
1 tablespoon chopped chives
1 teaspoon fresh lemon juice
Procedure
Heat a large pan over medium heat and add the olive oil. Season the crawfish with Creole spice and sauce and sauté until they start to brown but are not cooked all the way through. Remove the crawfish and hold on the side. To the pan add the andouille sausage, garlic, shallot, paquillo pepper, and thyme and sauté until they become aromatic. add the stock and bring to a low simmer. Stir in the butter and reduce until thick. Add crawfish back to the pot and cook through. Finish with tomatoes, chives, and lemon juice.
Assembly
Ingredients
.5 cup picked chervil pluches (small three-leafed sprig of chervil)
Procedure
For each serving, place 4 tablespoons of grits in the middle of a large bowl. Arrange the crawfish (evenly divided among the plates, 5 each) in the middle so they stand up, tails facing in. Spoon the sauce around to fill in the negative space. Garnish with fresh chervil.
Serves about 6.
About the Chef:
John Besh grew up hunting and fishing in Southern Louisiana, learning at an early age the essentials of Louisiana’s rich culinary traditions.
As a teenager, he began working in commercial kitchens, where his knowledge of food and dining truly began to blossom. “With the many cultural influences in Louisiana,” says Besh, “it’s an exciting place to learn about food.”
He has traveled the world over searching out the roots of those far-flung influences, and infuses them into the French cuisine of Restaurant August.
Each new venture gives Chef John Besh another outlet in which to focus his broad-ranging culinary passions, all of which benefit from his dedication to local products, and–though his palate has taken him around the world–reflect the multi-faceted cuisine of his beloved southern Louisiana.
Visit Chef John Besh on the web @ rest-august.com.
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 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.
