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June 2008 Archives - Restaurant Girl: Best Food Blog & Restaurant Guide
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Il Mulino's Legendary Pappardelle with Tomato & Basil

Posted on Jun 28, 2008 in Chef Q&A Recipes, Recipes

By Executive Chef Michele Mazza(Serves 2 as an appetizer or 1 entree) Ingredients: 8 oz Fresh Cut Pappardelle  8 oz Tomato Basil sauce Il Mulino  1.5 oz Parmesan Cheese  .5 oz Romano cheese     1 oz Butter  1 oz Olive oil  Black Pepper to taste  1 tbls Basil Chiffinad Procedure:  1.  In boiling salted water cook pappardelle until aldente2.  In a saute pan heat Il Mulino Tomato Basil Sauce with butter until butter is melted3.  Strain pasta will and add to the sauce in the saute pan.4.  Put the flame on low.  Add basil, parmesan cheese, Romano cheese and black pepper.  Toss well in the sauce until the cheese is blended in.    5.  Place in a pasta bowl and drizzle extra virgin olive oil on the top.  Garnish with a basil sprig in the center.    Phone: (212)673-3783Address:...

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Kellari's Charcoal Grilled Octopus With Red Wine Oregano Vinaigrette

Posted on Jun 28, 2008 in Chef Q&A Recipes, Recipes

By chef-owner Gregory Zapantis Ingredients: 5 Octopus 10-12 oz Each                               10 Black peppercorns, crushed              5 Bay leaves    1 Liter  Red Wine Vinegar                                           Procedure: Tenderize octopus in washing machine by putting it through one cycle.  5 octopus can be done at one time in machine. Marinade: 2 parts    Red wine vinegar 1 part      Red Wine 1/4 Cup  Red Pepper Flakes 1 Cup     Dried Oregano 1 Cup     Olive Oil Procedure: Place all ingredients except oil in quart container and cover with oil. Red Wine Oregano Vinaigrette: 2 ltr-Red wine vinegar 2 ltr-Red wine 25 Pcs-Bay Leaves 1 Cup-Black pepper 7 Pcs-Shallots rough chopped 10 Pcs-Cloves garlic, rough chopped...

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Elizabeth’s Poached Duck Egg

Posted on Jun 28, 2008 in Chef Q&A Recipes, Recipes

by Chef John Iconomou Reservations are hard to come by at this sought-after, new restaurant in Soho, so we thought we’d snag a recipe and sample a dish for ourselves. Unfortunately, we couldn’t recreate the al fresco dining or clubby atmosphere, but this recipe is presently easier to tackle than a reservation.  On a scale of 1-10, we’d rate this a 3 on the difficulty scale. Ingredients: 3 ears of corn 1 large duck egg Micro cilantro Palacios Chorizo 1 cup cream 1 tsp lime segments 6p Chanterelles 1 tsp chopped shallots (raw) Preparation: 1. Remove husks from corn, cut kernels from cob. 2. Add 1/2 of the corn with the cream and cook for 15 minutes until corn is tender and cream has reduced by half. 3. Blend the corn and cream mixture , then pass through a...

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Blue Smoke’s Baby Back Ribs

Posted on Jun 28, 2008 in Chef Q&A Recipes, Recipes

By Chef/Pitmaster Kenny Callaghan Serves 6-8 For Meat: 2 Full Racks Baby Back Ribs (skinned) For Rub: ½ Tsp cayenne pepper ½ Tsp Spanish paprika ½ Tsp granulated onion ½ Tsp ground black pepper ½ Tsp ground white pepper ½ Tsp kosher salt 1 Tsp granulated garlic 1 Tsp ancho chile powder 1 Tsp chile powder 1 Tsp ground cumin 1 Tsp celery salt 2 Tsp white sugar 1 Tsp dark brown sugar 2 Cups Barbecue Sauce (homemade or store bought) In a large bowl, mix all the rub ingredients together. Place both racks of ribs on a cutting board or wood slab. Gently massage the rub into the ribs, making sure to coat well. Refrigerate for 12 – 24 hours. Pre-heat oven to 300°. Place ribs on baking sheet in pre-heated oven. Ribs should cook for two hours,...

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The Modern’s Pineapple Coconut Tart

Posted on Jun 28, 2008 in Chef Q&A Recipes, Recipes

By Pastry Chef Marc Aumont Ingredients for Vanilla Dough: 500 g. Unsalted Butter, softened (room temperature) 500 g. Confectioner’s Sugar 1 Vanilla Bean, scraped 6 large Eggs 500 g. All Purpose Flour Preparation: 1. Cream together the butter, sugar, and scraped vanilla bean in a stand mixer with a paddle attachment. 2. Add eggs one at a time & mix on medium speed until combined. 3. Scrape down the bowl as often as needed to avoid lumps of butter. 4. Add the flour mixing gently until a dough forms. 5. Scrape the dough out onto a piece of plastic wrap, flatten slightly, & wrap. 6. Store in refrigerator until cold, at least 2 hours. 7. Once chilled, roll out dough to about 1/8” thickness and line a slightly buttered 10” tart mold with it. 8. Bake tart shell with...

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Quality Meat’s Orange Creamsicle Sherbet

Posted on Jun 28, 2008 in Chef Q&A Recipes, Recipes

By Pastry chef Cory Colton (Yield: approx 3 pints when frozen) Ingredients: 1Qt fresh squeezed orange juice 1 1/3C sugar  1 cup heavy cream  1 tsp. vanilla extract 1Tbl. triple sec Procedure: 1. Bring half of the orange juice up to a boil with the sugar 2. In separate container, mix together the remaining orange juice, heavy cream, triple sec, and vanilla extract. 3. Add the hot syrup to the rest of the liquids, homogenize with a hand blender, strain through a fine chinois and chill 4. Freeze in an ice cream freezer following manufacturers instructions until the sherbet reaches the consistency of a slushie,  then pack into freezable containers and allow to finish freezing up solid in the freezer. To serve: Serve by the scoop garnished with fresh berries or other seasonal fruit, or combine with your favorite...

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WD- 50’s Almond Ice Cream "Rocks" with Bitter Yogurt & Honey

Posted on Jun 28, 2008 in Chef Q&A Recipes, Recipes

Pastry chef Alex Stupak has kindly supplied us with this doozy of a dessert recipe. On a difficulty scale of 1-10, I’d rate it a 10.  But some things are worth slaving away like a scientist in the kitchen and this dessert yields delicious results… Ingredients: To assemble the almond ice cream rocks: Almond ice cream Almond glacage Almond nougatine To dress the dish: Bitter yogurt sauce Honey fluid gel Micro lemon balm sprigs (24 each) Dried lychee slices Bitter foam Minced dried apricot (10 dried apricot will be sufficient) For the almond ice cream: 690 grams  Milk 166 grams cream 5 grams guar gum 40 grams non fat milk powder 20 grams dextrose 20 grams invert sugar 140 grams sugar 1 gram bitter almond essence Method: Combine the milk and cream in a pot and bring to a...

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Blue Hill’s Pistou of Spring Vegetables

Posted on Jun 28, 2008 in Chef Q&A Recipes, Recipes

by Dan Barber, executive chef/co-owner Blue Hill and Blue Hill at Stone Barns (serves eight) INGREDIENTS 10 medium asparagus spears (about 6 ounces), trimmed and cut into 1/2-inch pieces 1 1/2 pounds fresh fava beans (or fresh soy or lima beans, depending on availability) 1 cup (3 ounces) sugar snap peas 4 cups fresh basil leaves, loosely packed 3/4 cup extra-virgin olive oil 1 small shallot, finely chopped 1 1/2 cups vegetable stock or canned vegetable broth 1/2 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper 3 tablespoons mixed herbs such as chervil, chives, oregano, and parsley, coarsely chopped PREPARATION: 1. In medium saucepan over high heat, bring salted water to boil. Have ready large bowl ice water.   2. Blanch asparagus and snap peas separately for about 2-3 minutes, or until the vegetables are just tender....

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Gusto’s Housemade Brioche with Caramelized Apples & Apple Sorbet

Posted on Jun 28, 2008 in Chef Q&A Recipes, Recipes

By Pastry Chef Patrick Coston (Serves eight) Ingredients for the Brioche: 1 lb 12 oz all purpose flour 3.75 oz sugar ½ oz salt 1 vanilla bean-split and scraped 8 eggs 2 oz water 1.75 oz fresh yeast 8 oz unsalted butter, cut into ½ inch cubes Preparation: 1.    Place flour, sugar, salt and vanilla seeds in a mixing bowl with the dough hook attached. 2.    In a separate bowl, add eggs, water, and fresh yeast. Mix with handheld blender until smooth. 3.    Mix the dry ingredients on speed one; add the liquid in three parts – allow to mix for 2-3 minutes between additions. 4. Continue mixing on speed 1, add the butter in 2 parts and continue to mix until all the butter is dissolved and incorporated. 5.    Place the dough in a...

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Alto & L’Impero’s Lemon Semifreddo

Posted on Jun 28, 2008 in Chef Q&A Recipes, Recipes

by Deborah Snyder (8 servings) Ingredients: 2 c Lemon Curd (recipe follows) 2 egg whites ½ c sugar ½ c heavy cream, whipped For Lemon Curd: 4 ½ T crème fraiche 3 eggs 2 yolks ¾ c lemon juice ¾ c sugar 1 ½ t lemon zest 1 ¾ t gelatin powder ½ c butter Procedure: Combine crème fraiche, eggs, yolks, lemon juice, zest and sugar in a non-reactive sauce pot.  Whisk to combine. Heat, whisking steadily, until the mixture thickens and begins to boil.  Do not allow to boil rapidly.  Place the gelatin in water 1/8 c cold water, then stir the gelatin into the curd.  Pass the mix through a fine-mesh sieve and cool slightly.  Add the butter and stir – use an immersion blender if necessary, until everything is smooth. Put plastic directly on top and...

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Scarpetta

Posted on Jun 28, 2008 in Reviews

The second coming of the Meatpacking District. 355 W. 14th St., at Ninth Ave. (212) 691-0555 Seven days a week, 5:30 p.m.-11:30 p.m. CUISINE Southern Italian. VIBE Grown-up Meatpacking. OCCASION Trendy date; group dining. DON’T-MISS DISH Spaghetti with tomato & basil; scallop crudo; roasted capretto. PRICE Appetizers, $12-$17; entrees, $22-$37; dessert, $11. RESERVATIONS Highly recommended. In the past three weeks, I’ve eaten at Scarpetta three times. And every time, I ate too much. I ate polenta and panna cotta. I ate borlotti bean soup and imported burrata, braised short ribs and boneless veal shank. I ate scallops seared and as crudo. I ate cod and capretto. I ate ravioli, raviolini, tagliatelle, spaghetti, stromboli and lots of mascarpone butter. Wait, there’s more. I ate “pie” and “cheesecake.” Not to mention yellowtail, octopus, tuna and fritto misto. And all the homemade...

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Gizmo Girl’s Remote-Controlled Beverage Buggy

Posted on Jun 28, 2008 in Gizmo Girl

There’s nothing wrong with being lazy by the pool this summer – the Remote-Controlled Beverage Buggy does all the grunt work in getting off your chaise longue and fetching another beverage.  The remote control allows for right and left turns, forward and reverse.  And the two cup holders assure your can or bottle are in for a safe trip. Here’s to safe drinking and buggying.   The Remote-Controlled Beverage Buggy Care to share your favorite kitchen gizmo? Email...

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Q&A With Nikki Cascone

Posted on Jun 28, 2008 in Chef Q&A, Chef Q&A Recipes

Chef Nikki Cascone has covered her culinary bases: she was once food and beverage director at Yankee Stadium and later held her own on Top Chef, Season 4.  Now, she mans her own kitchen in SoHo at 24 Prince, where she has conceived a creative comfort food menu peppered with organic ingredients.  At 24 Prince, Nikki’s signature dishes include crispy mac & cheese rolls with smoked gouda & bbq sauce and meat loaf wrapped in puff pastry with barbeque sauced mashed potatoes.    What did you want to be when you grew up? A singer / musician What was your first job in food? A Pork store on Staten Island when I was 14.  I sliced meats and made mozzarella. You made it into the top 8 contestants on Season 4 of “Top Chef.”  How has the television exposure...

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Q & A With Cory Colton

Posted on Jun 28, 2008 in Chef Q&A, Chef Q&A Recipes

Pastry chef Cory Colton’s culinary career was inspired not by his mother or farm upbringing, but rather by Marcel Desaulniers’ television show, “Death by Chocolate.”  After formal education at the CIA, Cory perfected pastry in kitchens varying from The Trellis in Williamsburg, Virginia to the St. Regis in Aspen.  But it was his drive to cook in NYC that brought him to Lespinasse and then the St. Regis, and now, Quality Meats.  At Quality Meats, Cory’s signature desserts include his berry & praline crepes or his huckleberry & cherry cheesecake.  A recent graduate of Ice Cream University, do try his butterscotch oatmeal cookie or mint Oreo ice creams. Single/Married/Divorced? Single What did you want to be when you grew up? Originally, I wanted to follow my uncle’s footsteps into the landscaping industry, but after having to mow about 600...

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Q & A With Waldy Malouf

Posted on Jun 28, 2008 in Chef Q&A, Chef Q&A Recipes

Chef Waldy Malouf is not just a chef.  Though he owns and operates multiple restaurants in NYC, including Beacon Restaurant on 56th Street as well as his namesake pizza joint, Waldy’s, on 27th Street, his career extends far beyond the kitchen.  After graduating from the CIA, Waldy took over the Rainbow Room, revamping and earning the restaurant three stars from the NY Times. Since then, Malouf has written two cookbooks, and now sits on many charitable organizations in NYC, including Share Our Strength and God’s Love We Deliver.  At Beacon Restaurant, diners can participate in the “Kitchen Counter” offered Thursdays, where Malouf personally prepares a twelve-course tasting menu.  On other nights, the chef takes advantage of his wood burning oven, serving wood-roasted wild mushroom ravioli with light cream & sage brother and grilled lamb chops with sweet garlic, mint...

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Q & A With Jared Stafford-Hill

Posted on Jun 24, 2008 in Chef Q&A, Chef Q&A Recipes

Chef Jared Stafford-Hill has traveled from East to West: previously chef de cuisine at Italian East Village restaurant, Hearth, he recently seized the opportunity to take over as executive chef at bobo, a chic townhouse in the West Village.  Jared has revamped the European menu and implemented a rigorously green-conscious kitchen.  Here, he combines bohemian and bourgeois influences with a salad of jamon serrano garnished with manchego, crushed almonds and apricots, and a dry aged beef “Fiorentina” with oxtail, morels and ramps.  Single/Married/Divorced? I’m unmarried, but very happily taken. What did you want to be when you grew up? I always wanted to be an architect as a kid. What was your first job in food? I was a dishwasher, at a fancy pizza place in Syracuse, NY. I knew then that this would be a good field…. You...

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Q & A With Josh Emett

Posted on Jun 24, 2008 in Chef Q&A, Chef Q&A Recipes

Some might find Gordon Ramsay intimidating (to say the least,) but for Josh Emett, the chef de cuisine for all of the NYC Gordon Ramsay restaurants, Gordon Ramsay instills confidence and prowess, not fear. Josh joined the UK Ramsay team in 2000, starting as senior chef de partie at Restaurant Gordon Ramsay in Chelsea and then shifting to Gordon Ramsay at Claridge’s. In the fall of 2006, Josh left his homestead for NYC at The London to take part in the Ramsay transformation.  Now overseeing as many as 60 chefs, Josh reigns his multiple kitchens, varying from casual/bar fare to exquisite fine dining.  At maze, diners feast upon honey and soy roasted quail with sauteed foie gras and spiced pear chutney, while at Gordon Ramsay, indulge in a roasted cannon of Colorado lamb with confit shoulder, olive crusted tomatoes,...

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Q & A With Michael White

Posted on Jun 24, 2008 in Chef Q&A, Chef Q&A Recipes

It’s hard enough to succeed as executive chef in one kitchen, but Michael White manages to produce superior Italian dishes at two: Alto and L’Impero.  Marrying into a Southern Italian family, his wife Giovanna was influential in his understanding of homemade pastas and balancing bright and bold flavors.  And spending 7 years in Italy, he solidified his talents in Italian cuisine.  Now residing in NYC, Michael maintains a consistent exploration of Italy, enabling him to add a personal touch to the “haute cuisine” at both restaurants.  At Alto, he takes ricotta-filled ravioli and gives it a Northern Italian touch, using earthy truffle and hearty egg yolk, spinach, asparagus ragu, and parmesan cheese to complete the dish. At L’Impero, the food takes a Southern turn as saffron-flavored pasta is paired with  meaty crab, sea urchin, and juicy tomatoes. Single/Married/Divorced? Married...

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Q & A With Susan Ungaro

Posted on Jun 24, 2008 in Chef Q&A, Chef Q&A Recipes

With the 2008 James Beard Awards on the imminent horizon, we thought it would be an opportune time to check in with the foundation’s newest president, Susan Ungaro.  Though Kim Cattrall from Sex and the City will dropping in to host the awards ceremony on June 8th, another woman runs the illustrious show year-round.  For twelve years, Ms. Ungaro served as the editor in chief for the award-winning women’s magazine, Family Circle. An award winner herself, she has earned particular notice for her work from the William Paterson Legacy Awards and president Reagan’s Office of Consumer Affairs.  Since having accepted the position of president at the James Beard Foundation two years ago, Ungaro has significantly revived its reputation and scholarship program.  Under her supervision, the James Beard’s Greenwich Village townhouse has become a dynamic and prominent hub for over 200...

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Q & A with Craig Hopson

Posted on Jun 24, 2008 in Chef Q&A, Chef Q&A Recipes

Craig Hopson inadvertently stumbled into the kitchen as a means to supplement his daily surfing habit while growing up in Australia.  From there he traveled through Europe, training in such esteemed kitchens as Restaurant Guy Savoy in France before returning to Australia to launch his own eatery, Circa Restaurant.  He moved to New York City to work alongside Terrance Brennan at both Artisanal and Picholine, earning himself a reputation for injecting bold and innovative flavors into French classics.  Tapped to run the kitchen at One if By Land, Two if By Sea, Hopson has successfully transformed the menu from American to continental French fare with inventive global influences, such as beef Wellington with foie gras sabayon and soft shell crabs with squid ink linguine and paella broth. Single/Married/Divorced? Happily involved. What did you want to be when you grew...

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