On the tails of
New York Magazine's new celebrity recipe search, this week's Bodega Chef will adapt some celebrity chef recipes for the bodega shopper.
As a reminder...
Here are the rules: Any meat, any spices, the rest of the ingredients must be available from one of the bodegas within a 3 block radius from me.
sidenote: I typically keep chicken and ground beef or turkey in the freezer and I have a pretty decent collection of spices.
The Bodega Chef: Celebrity Edition menu:AppetizerBlack-Olive Tapenade by Jimmy Bradley (The Red Cat)
Main CourseChicken Satay Jean-Georges Vongerichten (Spice Market)
DessertCandied Citrus in dark chocolate by Francois Payard (Payard Patisserie & Bistro) with
Lemon Gelato by Meredith Kurtzman (Otto Enoteca Pizzeria)
Recipes adapted for Bodega shopping-Black-Olive Tapenade by Jimmy Bradley (The Red Cat)2 cups pitted Kalamata olives3 cloves garlic, minced2 teaspoons fresh lemon juice3 tablespoons parsley1⁄4 cup extra-virgin olive oilSalt and freshly ground black pepper
Chop the olives and garlic into a rough paste in a food processor. Transfer the mixture to a bowl, stir in the lemon juice and parsley, drizzle the oil over the olives, and stir until all the ingredients are evenly coated. Season to taste with salt and pepper. serve on toasted baguette slices or other bread
Chicken Satay Jean-Georges Vongerichten (Spice Market)Peanut Sauce1⁄2 teaspoon peanut oil or vegetable oil
1 teaspoon red curry paste (ommitted if don't have it, or replace with any combination of the following spices you do have turmeric, cumin, coriander, chili powder, cinnamon, cloves, cayenne, black pepper, bay leaves, ginger, nutmeg, onion, garlic, and celery seed.
real red curry recipe here)
1 teaspoon sugar
1⁄2 cup coconut milk available at most ethnic bodegas
1⁄2 cup coarsely chopped, roasted peanuts (you can just use Planter's)
1 teaspoon soy sauce
Heat the oil in a saucepan, and cook the curry and sugar over low heat until the sugar melts and starts to caramelize. Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce.
Spice Paste4 tablespoons finely chopped shallots (replace with onions, scallions, or a teaspoon of onion powder)
3 tablespoons ground roasted peanuts
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1⁄2 cup coconut milk
1 tablespoon condensed milk
1 tablespoon light brown sugar
2 tablespoons Thai fish sauce (omit if you don't have and replace with 1 teaspoon soy sauce)
1 tablespoon whiskey
Pinch salt
In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
Chicken
Omit the skewers and pound chicken breasts until thin then coat with spice paste, and season with salt and pepper. Broil until lightly charred on one side, then turn to cook the other side Approx. 5 minutes or less per side. Do not overcook, or the chicken will become rubbery. Serve with peanut sauce.
Candied Citrus in dark chocolate by Francois Payard (Payard Patisserie & Bistro)Use whatever citrus fruits your bodega provides...
1 orange
1 lemon
1 lime
1 grapefruit
2 and 1/3 cups granulated sugar
4 tablespoons light corn syrup
12 ounces bittersweet chocolate (preferably Valrhona or Callebaut), finely chopped
Prepare the rinds in advance.
Slice each fruit in half, squeeze out the juice, and remove and discard pulp. Stir together sugar, corn syrup, and 4 cups water in a medium saucepan. Bring to a boil. Add the citrus peels, and place a saucer on top to keep them submerged. Cook for 5 hours just below the boiling point. (Use a flame tamer to keep the temperature down.) After 5 hours, the syrup will be twice as thick as when you began. Transfer peel and syrup to a bowl, and set in the refrigerator overnight. (Candied peel will keep in the syrup for one year.)
Drain the peel, scrape out most of the pith, and cut into 1/4-inch strips. Dry on a rack for 2 to 3 hours. (They must be thoroughly dry before you begin dipping.)
To temper the chocolate: Melt 8 ounces of the chocolate in a bowl on 50% in microwave in 1 minute increments until smooth or in bowl placed over simmering water until it will feel warm when touched to the lips. Remove the bowl of chocolate from the heat, and dry the bottom. Using a spatula, stir in the remaining chocolate. When it has all melted and no lumps remain, reheat the bowl until it feels warm on the lips again. Remove from heat.
To coat: Dip each fruit strip into the chocolate, coating three quarters of the strip, and place on a parchment-lined cookie sheet. Reheat the chocolate if it cools and stiffens. Allow the dipped citrus to set in the refrigerator for about 30 minutes.
Lemon Gelato by Meredith Kurtzman (Otto Enoteca Pizzeria)4 cups milk
Zest from 8 lemons
1⁄2 vanilla bean or 1 teaspoon vanilla extract
1 1⁄2 cups sugar
10 egg yolks
Pinch salt
Heat the milk in a saucepan to a simmer. Put the lemon zest and vanilla bean or extract in a bowl, and add the hot milk. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.
Strain the milk into a saucepan, add half the sugar, and bring to a simmer. Whisk the egg yolks with the remaining sugar until combined. Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them. When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 4 to 5 minutes or until the sauce is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon. (Don’t overcook the eggs; doing so will change the flavor of the gelato.)
Stir in a pinch of salt, and strain into a heatproof bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight.
Transfer to an ice-cream machine, and process according to directions. Or use baggy-method.
baggy-method ice cream making:6 tablespoons rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes
Fill the large bag half full of ice, and add the rock salt. Seal the bag and shake a little.
Put cream mixture into the small bag, and seal it.
Place the small bag inside the large one and seal again carefully.
Shake until mixture is ice cream, about 5 minutes.
Wipe off top of small bag, then open carefully and enjoy!
Some other bodega friendly celebrity recipes:
Main Course:
Chicken with Preserved Lemon and Rosemary by Laurent Tourondel (BLT Steak) Main Course:
Rack of Lamb with Candy-Cane Crust by Wylie Dufresne (WD-50)
Dessert:
Maple Butter Baked Seckel Pears by Ilene Rosen (The City Bakery) Dessert:
Chocolate Brownies Claudia Fleming (Gramercy Tavern) Dessert:
Roasted Pineapple with Pistachio Ice Cream by Eric Ripert (Le Bernardin)