Oatmeal Cookies

Lately, I’ve been really into the idea of Oatmeal Cookies. Most likely because I loved Little Debbie Oatmeal cookies so much growing up. While this recipe isn’t quite like those of my beloved childhood memories, I do like them. They make me as though I’m eating breakfast when I’m snacking.

112 g Butter

90 g Dark Brown Sugar

50 g Sugar

1 Egg

10 g Vanilla Extract

112 g AP Flour

5 g Cinnamon

3 g Salt

130 g Oats

Cream butter and sugars together.

Add eggs and vanilla, slowly.

Add dry ingredients until combined. Mix in oats.

 

Pickled Chanterelles

Chanterelle Season in New York seemed as fleeting as a New York Minute. I really only saw them at the market for a week. Similarly the same goes for Black Trumpet mushrooms (Black Chanterelles), which I devoured the moment I brought them home quickly sautéed in butter.

I wanted to do something special to this batch of mushrooms. So I decided to pickle them.  It took about two weeks to eat them which is a much longer shelf life that the few days if you’re lucky, in your vegetable drawer.

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Chanterelles Pickled with Honey and Cardamom.

96 g     Chanterelles, Fresh and Cleaned

225 g   Honey, I used a raw flower honey, but anything you have works.

325 g   Apple Cider Vinegar

15        Coriander Seeds

4 g        Cardamom Ground, If you can find whole cardamom pods awesome, use that.

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  • Slice the Larger Chanterelles lengthwise, leave smaller ones whole.
  • In a small pot, cook the honey until amber or at least two shades darker than the honey you use. If you’re using a darker honey, such as buckwheat boil for 30 seconds. I would be cautious of going overboard.
  • Remove from heat and add vinegar. Things will get intense at this point don’t worry keep stirring, as the mixture calms down.
  • Mix in the Coriander and Cardamom.
  • In a heat proof container, ideally a mason jar, pour the hot liquid over the mushrooms.
  • Allow the jar to cool. Seal and refrigerate at least 3 days before opening.
  • Store for up to 3 months in refrigerator. I could only wait two weeks!

 

Adapted from Crave: The Feast of the Five Senses. I worked for Ludo Lefebvre a few years ago at his restaurants Petit Trois and Trois Mec, and it was one of the most memorable experiences in my life. I highly recommend his book, and eating at all of his restaurants.

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Below, you’ll see my brunch. Sourdough rye, chèvre, and our mouth-watering Chanterelles.

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Forest Berry Tart

For just over a year, I have put being a “Chef” on the back burner in order to focus on my service education and wine studies. I can remember being much younger with my parents at a wine tasting. I also remember thinking that group of adults were crazy, there was no way you could pick up such complex flavors such as tobacco, mixed berries. Many years have passed since then, and I have completely fallen in love with the world of wine. I am trying my best to dive deep into my studies. As well as frequently tasting and trying to pick up minute complexities in wines that may not be overtly expressive.

During peak Berry Season, you can pick up almost all berries at Union Square Green Market in New York City. I wanted to make sure to familiarize myself with their scents and flavor profiles. Without a real plan for what to make with them, I threw them into yogurt, mixed drinks, and in sparkling water.

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Forest Berry Tart

As a final hurrah, I decided to throw together a Forest Berry Tart. Which is simply a Chocolate Tart Shell, with Sweetened Chantilly topped with all the berries. Below is the recipe I used for the tart shell, it is classic Chocolate Sable recipe.

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Tart Dough:

3 Tbsp (50 g)   Butter, Room Temp (Soft but not melting)

1/2 cup (75 g)  Confectioners sugar

1 each               Egg

1 pinch             Salt (If using salted butter, salt may be omitted.)

1/3 cup (45 g)  Cocoa Powder, Unsweetened Dutch Processed

2/3 cup (80 g)   Flour, sifted

-Whisk the butter in a mixing bowl until soft and creamy.

-Add the confectioners sugar.

-Whisk the mixture until it is smooth. Combine the egg and the salt and whisk into the mixture.

-Whisk in the flour.

-Turn out the dough onto a sanitized work surface and finish combining the ingredients, using your hand and a pastry scraper, until you have a smooth dough.

-Shape into a flat disk, cover with plastic wrap, and chill in the refrigerator for 2 hrs.

Tip: Double the recipe and save half the dough in the freezer for a rainy baking day.

Adapted from French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts 

I purchased the linked book above, and want to  make as many recipes from it as I can. I think its interesting to make and compare then with the standard recipes that I have been using for years.

Blackberry Apple Galette

In our hyper trendy social media world, I see that most bloggers and consumers alike are making blueberry tarts and such. But here in NY blueberries have yet to peak, they are still tart and slightly bitter. If I were desperate I would have to completely douse them in sugar in order to use them in a dessert preparation. Lucky for us New Yorkers, Blackberries are peaking right now and totally perfect for all your berry cravings.

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For the dough:

3 Tbsp (50 g)    Butter, Room Temp (Soft but not melting)

1/3 Cup (50 g)  Confectioners sugar

1 each               Egg

1 pinch             Salt (If using salted butter, salt may be omitted.)

1 cup (125 g)    Flour, sifted

-Whisk the butter in a mixing bowl until soft and creamy.

-Add the confectioners sugar.

-Whisk the mixture until it is smooth. Combine the egg and the salt and whisk into the mixture.

-Whisk in the flour.

-Turn out the dough onto a sanitized work surface and finish combining the ingredients, using your hand and a pastry scraper, until you have a smooth dough.

-Shape into a flat disk, cover with plastic wrap, and chill in the refrigerator for 2 hrs.

Tip: Double the recipe and save half the dough in the freezer for a rainy baking day.

Adapted from French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts 

I purchased the linked book above, and want to  make as many recipes from it as I can. I think its interesting to make and compare then with the standard recipes that I have been using for years.

Blackberry/Apple Filling:

3              Mealy  Apples (Sliced 1/8 in thin, I used a mandolin)

1(114g)   Stick of Butter

1 tsp        Cinnamon

1 pint     Blackberries, halved (We’re saving these for just before baking.)

-On Medium heat melt the butter.

-Lightly Sauté Apples to coat.

-Remove from heat.

-Stir in Cinnamon. Allow to mixture to cool.

Tip: I made each recipe, then assembled the galette the next day.

Assembly:

-Roll out dough on a lightly floured surface to a 9″ round.

-Carefully transfer to a parchment or silpat lined baking sheet.

-Mound apple filling in center of dough, leaving a 2″ border.

-Fold edges over, overlapping slightly.

-Lightly cover the Galette with plastic wrap.

-Put Galette in the refrigerator or freezer depending on whether you will bake it the same day or not.

 

Bake:

-Preheat oven to 350 F

-Brush dough with milk and sprinkle with sugar in the raw.

I find the sugar in the raw is accessible to everyone and has larger crystals than granulated, which helps for that decadent crust we are looking for.

-Top the Galette with halved Blackberries

-Bake galette until crust is dark golden brown and filling is bubbling

-About 45–50 minutes. Let cool before serving. If possible!

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You’ll notice I only add sugar to the dough. I find the dough is the only component that needs the sweetness. I would only make this tart when the fruit is perfectly ripe and in season. When these items are out of season there are so many other pastry options that can fill this void until berry season is upon us again. Adding ice cream is always an option, but honestly the blackberries are just perfect. I didn’t need or want anything else.

North Fork Brewing Co.

North Fork Brewing Co

When my cousin James unexpectedly asks if I want to stop at a brewery on the way home to visit my aunt and uncle, the answer will always be yes!

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Being that North Fork Brewing Co. is build out of a retired fire house, theres enough space inside for large parties, plus outdoor seating for people with pups.

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Being that it was my first time here I had to get a flight. Four 2 oz pours for 8 bucks is not bad at all!

I tried Gaffers a rich breakfast Stout brewed with maple and cold brew. My cousin did not like it one bit, but I was into it. I’m your Huckleberry a farmhouse saison, a touch of residual sugar never hurt anyone. South Bend Shovel Slayer what they call a new school IPA. Dry hopped with Calypso and Warrior Hops, a touch of citrus notes and just the right amount of hops. Basement Pipe a Belgian Dubbel a beautiful amber ale with a hint of burnt caramel. Each delicious and special on their own.

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Gorgeous outdoor seating, and interesting beers. I wouldn’t be mad if we stopped by again.

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Next door, you’ll see a new brewery in the works called Long Beard Brewing Co. We had a chance to talk to one of the brewers Paul. He was well verse in the world of hops and happened to be designing the whole layout of the future tasting room. I’ll definitely scope it out once it opens.

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Apple Cake

As unimpressive as this cake may seem, it was almost revolutionary to me. Typically when I find that I have older apples, which are on the mealy side I end up sautéing them for a quick dessert.

I was thumbing through an Italian based Phaidon Cartoon Cookbook called Chop Sizzle Wow, I came across this recipe and really loved it. (As did the thousands of fruit flies who were able to try it as a result of leaving it out over night, don’t do that.)

1 3/4 Cups AP Flour

3/4 Cups Sugar

3/4 Stick of Butter  (Room temp, try and remember to leave it out before scaling the rest of your ingredients.)

3 Apples, Cored and Roughly diced

2 Eggs at Room Temperature

Whipped Cream for serving, (I doused mine is Powdered sugar)

Preheat oven to 350F

Grease an 8 inch Cake pan and throw it in the freezer.

Peel and core your apples, dice them according to your preference.

Whisk the eggs and sugars until pale and fluffy, just thick enough to hold a ribbon when you stir it. (About 10-12 min)

Whisk in butter, make sure it is smooth. (Recipe in the book says its okay if it looks lumpy. I would say that shouldn’t be the case if your butter was actually room temp. You should be able to press your thumb into it easily.)

Add flour in 2 parts alternating with the apples.

Transfer to the pan, try and spread the cake batter evenly into it.

Bake for about 40 minutes, let cool for about 15. Turn out onto a cooling rack. After that its all up to you to decide how long you’ll wait before you try it.

Enjoy!

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Low and Slow Salmon

 

  • 1 medium fennel bulb, thinly sliced
  • 1/2 Grapefruit, sliced, seeds removed.
    • Juice the other half for plating.
  • 1/2 orange, sliced, seeds removed. I ate the other half.
  • 1/2 Lime, very thinly sliced, seeds removed.
    • Juice the other half for plating.
  • 1 Serrano, thinly sliced
  • Kosher salt and Freshly Ground Pepper. I currently only have white in house so I went with that.
  • 16 oz Salmon fillet
  • 2 Tablespoons, Extra Virgin Olive oil
  • Save the Fennel Fronds for garnishing

Preheat oven to 250°F.

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Toss fennel, orange slices, grapefruit, lime, and orange slices, and Serrano peppers in a shallow baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Drizzle oil over.

Roast until salmon is just cooked through, 30–40 minutes for medium-rare. It will be flaky outside and darker pink inside.

Low and Slow Salmon Plated

Plating: Preferably a shallow bowl or plate with rounded edges.

Mix Grapefruit and Lime juice together, pour onto the plate. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; Season with sea salt and pepper and top with fennel fronds. Salmon Devoured

Recipe based on Bon Appetit’s Slow Roasted Salmon.