By Executive Chef Patti Jackson
(Serves 4-8)

Ingredients:

• 2 cups all purpose flour
• 1 cup hot water
• ¼ tsp. salt
• 1 bunch broccoli rabe, leaves and florets removed, stems cut into 1" pieces
• ½ cup almonds, toasted

Procedure:

1) Mix together flour, water and salt using dough attachment of a stand mixer to form an elastic dough. Allow dough to rest 10 minutes, well-covered.

2) Cut into 4 pieces, cover 3 and roll out remaining dough into a ½" thick rope. Cut into 1" pieces, and using 2 fingers drag each dough piece across work surface to form a cylinder shape. Repeat with remaining dough, placing finished pieces on a sheet pan.

3) Bring a large pot of salted water to a boil, add the broccoli rabe stems, cook 5 minutes; add the leaves and florets, cook 5 minutes longer, add the cavatelli and cook until the pasta bobs to the surface.

4)  Drain well, place in serving bowl, toss with olive oil and sprinkle with toasted almonds.

Address: 122 E 27th St., between Lexington & Park Aves.
Phone: (212) 481-7372  

By Chef de cuisine Lauren Hirschberg
(Serves 4)

Ingredients:

• 24 pieces of marinated white anchovies
• Country bread cut into 1” slices
• 4 whole eggs
• 2 whole leeks
• 1 ½ cup olive oil
• 1 Tbsp chopped parsley
• 1 Tbsp chopped chives
• 1 clove garlic

For the Aioli:

• 1 cup olive oil
• 1 whole lemon, zested and juice reserved
• 1 egg yolk
• Salt and pepper to taste

Procedure:
1) To cook the eggs, bring a pot of water to a boil and place the eggs in the water for exactly six minutes. Remove from the boiling water and submerge in an ice bath to cool. Carefully peel the shells and set eggs aside.

2) Split the leeks down the center and wash thoroughly. Cut the leeks crosswise into ¼” pieces and cook in 1 cup of the olive oil over low heat until completely tender. Remove from heat and let cool.

3) For the aioli, start with the egg yolk in a mixing bowl and add 1 Tbsp of lemon juice plus a pinch of salt. Whisk together briefly and then begin adding the olive oil in a slow, steady stream to emulsify. It should come together like mayonnaise. If it gets too thick, add a splash of cold water. When the oil is completely emulsified, fold in the zest and season with salt and pepper. Add more lemon juice if it needs more acidity.

4) To assemble the bruschetta, brush the slices of bread with olive oil and toast on both sides. Then, rub the garlic clove on each side of the bread slices. Spread some of the aioli on the bread followed by a spoonful of confit leeks. With a fork, break up the cooked eggs in a bowl and mix in the chopped parsley and chives. Season with salt and pepper and spoon the egg mixture on top of the leeks. To complete the dish, lay six pieces of the anchovies over each bruschetta.

Address: 900 Broadway
Phone: (212) 461-4300

 

By Executive Chef & Owner Saul Bolton 
(Serves 8)

Ingredients:

• 8 eggs
• 10 red bell peppers
• 10 yellow bell peppers
• 2 lg Spanish onions
• 1 head garlic
• 3 sprigs basil (leaves picked and coarsely chopped)
• ¼ cup extra virgin olive oil
• 1 cup polenta
• 2.5 cup milk
• 2 T butter
• ¼ cup grated parmesan cheese
• Salt and pepper to taste

Procedure:

1) Bring the milk and butter to a simmer and add the polenta, season with salt and pepper and cook over low heat for about thirty minutes or until the polenta becomes soft. Finish with the grated cheese and a drizzle of extra virgin olive oil. Pour the polenta into a lightly greased 9” by 13” sheet tray and place it the fridge to cool.

2) Roast the bell peppers over an open flame and place in a covered container to steam the skins off. Peel and finely slice the onions and garlic. Start to sweat the onions and garlic in the rest of the olive oil. Peel, deseed and slice the bell peppers. When the onions and garlic are translucent add the peppers, season with salt and pepper, cover the pot and transfer to the oven set at 300 degrees for about 20 minutes or until the vegetables are soft and the flavors come together.

3) Once the polenta is cold and firm cut out circles with a ring cutter approximately three inches in diameter and cut the centers out with a two inch cutter forming a ring shape. Brown the eight rings in a nonstick pan with a little olive oil. When the first side has nice coloration flip the rings over and crack one egg into each of the holes. Sprinkle each of the eggs with some parmesan cheese and place the pan into the oven until the whites are set and the yokes are still runny. Finish the piperade with the chopped basil and spoon into the center of eight plates and top with the polenta ring.

Address: 570 Vanderbilt Ave., between Pacific & Dean Sts.
Phone: (718) 623-0570

By Mixologist Orson Salicetti

We've still got a few weeks until February 14th, but we've been getting lots of requests for romantic elixirs to mix up for Valentine's Day, so we consulted a few the experts at Apotheke for this sexy, smoky take on the subect.  Most people don't have tamarind-infused mezcal in the house, so the only prep work you have is to add the tamarind to the mezcal the night, or even better, a few days before and let it infuse.
 
Ingredients:

• 1 ¾ oz. tamarind-infused mezcal
  
• ¾ oz. Agave lime sour mix
• ¼ oz. Aperol
• 3 drops of Salicetti bitters (or any artisanal housemade bitters will do too) 
• Champagne
• Gold leaf (From any baking shop)
  

 
Procedure:
Shake and strain into chilled champagne glass fill the rest with the premium champagne. Garnish with a truffle gold leaf.

Address: 9 Doyers St., nr Bayard St. (Chinatown)
Phone: (212)406-0400

 


 

By Executive Chef Pierre Schaedelin
(Serves 4)

Ingredients:

• 2 ¼ lbs pumpkin
• 1 onion
• 1 leek
• 2 cups low-sodium chicken broth
• 2 tbsp. butter
• 1/3 cup whipping cream, chilled
• 1 tbsp. olive oil
• Salt and pepper

Procedure:

1.       Discard the pumpkin seeds and fibers. Peel the pumpkin with a large knife and discard the skin. Cut the pulp into small pieces.

2.       Peel the onion and cut it into thin strips. Trim the leeks and outer leaves of the leek, and cut off the hard green parts. Wash the leek and slice it into thin strips.

3.       Heat the olive oil in a round Le Creuset pot (essentially an oval Dutch Oven.) Add 4 teaspoons butter. Add the onion and leek and cook over gentle heat for 3 minutes.

4.       Add the pieces of pumpkin to the pot, then the chicken broth. Bring to a boil and cover the pot. Simmer for 30 minutes.

5.       Purée the contents of the pot in a food processor. Return to heat and whisk in the rest of the butter. Check the seasoning.

6.       Whip the cream and whisk it into the soup just before serving.

Address: 60 W 55th St., between 5th Ave. & Ave. of the Americas
Phone: (646) 943-7373