Recipes

Chorizo Frittata

Chorizo Frittata

This frittata is easy and delicious for a casual weekend morning, especially to share among friends. Alternatively, you can leave off the greens and make it for a late weekend night (let’s be honest, no one eats vegetables at 2 a.m.). But, if you do find yourself making this at a reasonable hour, the tangy salad cuts the spicy fattiness of the chorizo, and both are made infinitely more delicious by the addition of big chunks of creamy potato.
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Ingredients

Serves 8 to 10

Instructions

  • Preheat your oven to 375°F.
  • In a large pot, cover the potatoes with cold water.
  • Bring to a simmer on high heat.
  • Add a pinch of salt, turn down the heat to medium, and simmer, uncovered, until the potatoes have cooked through, about 15 minutes.
  • Drain and set aside to cool to room temperature.
  • Meanwhile, in a small pan on medium heat, stir together the chorizo and 1 tablespoon of the olive oil.
  • Use a wooden spoon to stir and break up the chorizo until it’s cooked through, about 10 minutes.
  • Set aside to cool to room temperature.
  • In a large bowl, gently whisk the eggs until just combined.
  • Add the chorizo, potatoes, espelette pepper, 1 teaspoon salt, and the black pepper and stir to combine.
  • Heat the remaining ¼ cup olive oil in a medium oven-safe pan on high heat.
  • When the oil begins to smoke, pour the egg mixture into the pan and cook, shaking the pan occasionally to prevent the eggs from sticking, until the eggs begin to crisp around the edges.
  • Turn down the heat to medium and cook for 5 minutes, then put the pan in your oven.
  • Bake until the center no longer jiggles when you shake it, 7 to 10 minutes.
  • Remove the pan from your oven and set aside for 10 minutes to allow the eggs to set.
  • Place your serving plate upside down on top of the pan.
  • Flip the pan over so the crispy side of the frittata is facing up.
  • Set the frittata aside to cool to room temperature.
  • Meanwhile, in a small bowl, dress the greens with a very small amount of the vinaigrette.
  • To serve, slice the frittata like a pizza and scatter the salad over the top.
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Course; Eggs / Pork

Lettuce Vichyssoise

Lettuce Vichyssoise

Vichyssoise is a traditional leek, potato, and cream soup that’s served cold, making it both refreshing and rich. This is my take, in which the soup’s predominant flavor comes from blanched romaine. This delicate vichyssoise is yet another example of the versatility of lettuce, and how it can be used for more than just salad. Feel free to make it the day before and store it in your refrigerator; just leave off the crème fraîche and croutons until the final moment.
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Equipment

  • blender

Ingredients

  • Serves 4
  • 1 tablespoon butter
  • 1 shallot finely chopped
  • 1 small white onion finely chopped
  • 1 clove garlic finely chopped
  • Salt
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 3 hearts romaine
  • Crème fraîche for garnish
  • Garlicky Herbed Croutons for garnish
  • Extra-virgin olive oil for drizzling

Instructions

  • In a medium pot on medium heat, melt the butter.
  • Stir in the shallot, onion, garlic, and a pinch of salt.
  • Cook, stirring occasionally, until the onion is soft but has no color, about 7 minutes.
  • Add the cream and milk and bring to a simmer.
  • Once simmering, carefully pour everything into a blender.
  • Blanch the lettuce by bringing a large pot of water to a boil on high heat.
  • Once boiling, add a pinch of salt.
  • Use tongs to dunk one romaine heart at a time into the boiling water until it goes limp, about 30 seconds.
  • Remove and set aside on a cutting board as you repeat with the remaining lettuce (don’t pat it dry; you want it to retain some water when you blend).
  • Remove and discard the romaine heart’s stems.
  • Add a handful of lettuce to the blender and blend on high speed for 1 minute.
  • Continue with the remaining lettuce, blending for 1 minute after each addition, until you’ve added all of the romaine.
  • Strain the soup through a fine-mesh strainer into a bowl to remove any leftover texture.
  • Season with a healthy pinch of salt, then cover and chill in your refrigerator for at least 1 hour or up to 12 hours.
  • Just before serving, divide the soup among four bowls.
  • Top each with a dollop of crème fraîche, a handful of croutons, and a drizzle of olive oil.
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Course; Soup

Chilled Melon Soup from David Kinch

Chilled Melon Soup from David Kinch

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Ingredients

  • 1 large very ripe (even overripe!) cantaloupe or honeydew melon, halved horizontally
  • Flaky sea salt
  • Sherry vinegar
  • ½ cup butter
  • 1 medium white onion thinly sliced
  • Kosher salt
  • ¼ cup blanched sliced almonds lightly toasted (see this page)
  • ¼ cup almond oil
  • 4 to 6 sprigs chervil preferred or tarragon

Instructions

  • Set a strainer over a large bowl.
  • Use a metal spoon to scrape the seeds and strings from the center of each melon half into the strainer.
  • Press gently on the seeds using the back of the spoon to gather the juices in the bowl.
  • (The juice from this part of the fruit is very high in pectin, a natural thickener found in ripe fruit, and is used to add texture to the soup.
  • ) Discard the seeds and strings and set the juice aside.
  • Use a sharp knife to peel the melon halves.
  • Use a small melon baller or the knife to make ½ cup of teaspoon-size melon pieces.
  • Place in a bowl and season with the flaky salt and sherry vinegar to taste.
  • Set aside for 30 minutes.
  • Meanwhile, chop the remaining melon into golf ball–size pieces.
  • Drain and discard the excess liquid from the seasoned melon and set the melon “confit” aside.
  • In a pot over medium-low heat, combine the butter and onion and stir frequently until the butter has melted and the onion is soft and translucent, 25 to 30 minutes.
  • Add the large melon pieces and the reserved melon juice to the pot and cover with the lid slightly ajar to allow some steam to escape.
  • Turn the heat to low and cook, stirring occasionally, until the melon has softened but not disintegrated and the soup has reached around 160ºF.
  • In other words, sipping temperature: cool enough to take small sips, but too hot to gulp; about 30 minutes.
  • Working in batches, transfer the soup to a blender and puree until smooth.
  • Strain through a fine-mesh sieve (this is optional but will yield better overall texture).
  • Season with kosher salt to taste, then set the soup aside to cool to room temperature.
  • Store in an airtight container in your refrigerator until nicely chilled.
  • To serve, ladle the soup into six chilled glasses or four chilled bowls.
  • Top with the toasted almonds and the melon “confit.
  • ” Drizzle with the almond oil and garnish with a chervil sprig.
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Course; Soup

Chilled Tomato & Garlic Soup

Chilled Tomato & Garlic Soup

These refreshing summer soups showcase the pleasures of raw and cooked fruit. In both cases, the fruits are cut coarsely and heated until just the outside is cooked, leaving the flavor of the raw fruit in its center untouched. What’s more, both soups can be made the day before and stored in your refrigerator until you’re ready to serve. In fact, I’d even say that they taste better the following day
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Equipment

  • blender

Ingredients

Serves 4 to 6

Instructions

  • Slice the tomatoes in half and squeeze them over the sink to discard their seeds.
  • In a large pan on medium heat, stir together the olive oil, leek, and a pinch of salt.
  • Cook, stirring occasionally, until the leek has softened, 8 to 10 minutes.
  • Add the garlic and stir until soft but not brown, 1 to 2 minutes.
  • Turn the heat to low and add the tomatoes and another pinch of salt.
  • Use a wooden spoon to mash the tomatoes until they’re broken but some larger pieces remain.
  • Add the balsamic vinegar and stir to combine.
  • Cover the pan and warm the soup to about 160°F.
  • In other words, sipping temperature: cool enough to take small sips, but too hot to gulp; about 30 minutes.
  • Working in batches, transfer the soup to a blender and puree until smooth.
  • Season with salt to taste, then set aside to cool to room temperature.
  • Store in an airtight container in your refrigerator until nicely chilled.
  • Ladle the soup into six chilled glasses or four chilled bowls, top with a handful of croutons, and serve.
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Course; Soup

Strawberry Gazpacho Smoothie

Strawberry Gazpacho Smoothie

Strawberries in a gazpacho? If you think about it, there isn’t much difference between a summer strawberry and a ripe tomato, especially when they’re pureed. This gazpacho has been a favorite recipe for years, not only at my restaurants but also in a pitcher in my refrigerator at home. I pour myself a glass and enjoy it as a smoothie in the morning, for a light lunch, or even as a first course at the Pink Palace in a bowl with a drizzle of olive oil.
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Ingredients

Instructions

  • It helps to know: This soup sits overnight and requires a blender.
  • Set the strawberries in a bowl large enough to hold all of the ingredients.
  • With clean hands, crush the strawberries, squeezing them to release their juices.
  • Have fun!
  • Add the onion, bell pepper, cucumber, garlic, tarragon, balsamic vinegar, and olive oil.
  • Stir to mix well.
  • Cover the bowl tightly with plastic wrap and chill in your refrigerator overnight.
  • The next day, puree the gazpacho in a blender.
  • (I recommend blending in two batches so the blender doesn’t overflow.
  • ) Season with a healthy pinch of salt to taste.
  • To serve, divide the gazpacho among six glasses or four bowls and top with a drizzle of olive oil.
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Course; Fruit / Smoothies

Almond & Grape Gazpacho

Almond & Grape Gazpacho

This refreshing soup is my take on a white gazpacho, using ingredients you may already have in your pantry. The soup itself is creamy and bready, but the burst of fresh grapes gives an addicting contrast that makes a lovely first course or light lunch on a hot day. What’s more, because it’s served cold, it can be made the day before and kept covered in your refrigerator, ready to serve with ease. In fact, it gets even better overnight.
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Equipment

  • blender

Ingredients

Instructions

  • To soften the almonds and mellow out the garlic, cover them both with cold water in a small pot.
  • Bring the pot to a simmer on high heat.
  • Once the water begins to simmer, drain and return the almonds and garlic to the pot.
  • Cover with cold water again and bring to a simmer on high heat.
  • Once simmering, drain.
  • Transfer the softened almonds and garlic to a blender.
  • Add the bread, salt, 3 cups cold water, and ¼ cup of the olive oil.
  • Blend on high speed until everything is liquefied.
  • Strain the soup through a fine-mesh strainer or cheesecloth over a large bowl, pushing hard with the back of a spoon to force the liquid through the paste that forms.
  • Discard the paste.
  • Stir in the sherry vinegar and chill in your refrigerator for at least 45 minutes—or better yet, overnight.
  • Just before serving, toss the grapes with ½ teaspoon olive oil.
  • Add 1 tablespoon olive oil to each of your four serving bowls.
  • Ladle in the soup and garnish with plenty of grapes and toasted almonds.
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Course; Nuts / Soup

Stewed Artichokes with Mozzarella

Stewed Artichokes with Mozzarella

This salad utilizes some of my favorite ingredients (thyme, white wine, mozzarella) to accompany artichokes: the most magnificent of which can only truly be captured during springtime. Similar to an artichoke stew, this is my favorite way to cook the vegetable. Called barigoule, this traditional method of stewing artichokes in wine is also wonderful for serving them on their own, or perhaps with Mother-Sauce Mayo on the side (this page).
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Ingredients

Instructions

  • Cut one of the lemons in half, and cut the other into four rounds.
  • Fill a large bowl with cold water and squeeze one lemon half into the water.
  • If you have gloves, put them on.
  • If you don’t, wash your hands and knives well after you’ve finished handling the artichokes—they leave a bitterness that sticks.
  • Cut off and discard the artichokes’ stems and remove their tough outer leaves, then use a bread knife to trim off the tops.
  • At this point, start working with one artichoke at a time—you want to dunk them in the lemon water as soon as possible to prevent browning.
  • Trim off the artichoke’s outer leaves so you’re left with the white heart and delicate inner leaves.
  • I use a sharp knife and work in a circular motion toward my thumb to trim the outer edge of the artichoke, but be careful for obvious reasons.
  • Rub the other lemon half over the surface, then plunge it into the lemon water.
  • Leave the trimmed artichoke in the lemon water while you trim the remaining artichokes.
  • Finally, scoop out each choke, quarter it, and set aside on a paper towel to dry.
  • Very coarsely chop the marjoram and thyme leaves.
  • In a large pan on medium heat, stir together the olive oil, carrot, onion, and garlic.
  • Cook for 2 minutes to lightly soften, then add the artichokes, marjoram, thyme, bay leaf, white wine, white wine vinegar, lemon rounds, and a healthy pinch of salt.
  • Turn the heat to high.
  • When the mixture comes to a simmer, turn the heat to low and cover the pan with the lid slightly ajar to allow steam to escape.
  • Simmer until the artichokes have cooked through, 15 to 20 minutes.
  • To test, poke an artichoke with a sharp knife to ensure you don’t meet any resistance.
  • Pour everything onto your serving plate, remove the lemon rounds, and let the artichokes cool to room temperature.
  • Top with the sliced mozzarella and parsley.
  • Serve immediately, or cover and store in your refrigerator for up to 12 hours.
  • Let it come to room temperature before serving.
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Course; Cheese / Salad

Summer Squash with Canned Sardines

Summer Squash with Canned Sardines

This small plate proves that very little time and effort can sometimes have an incredible outcome—especially in the summertime. The vegetables are just barely roasted, which gives some sweetness and a little crunch but keeps the dish light, fresh, and natural: perfect for a hot day. And, you can’t beat the ease (and taste!) of a can of sardines.
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Ingredients

Serves 4

  • Extra-virgin olive oil
  • 1 golden zucchini trimmed and cut lengthwise into ⅛-inch slabs
  • 1 green zucchini trimmed and cut lengthwise into ⅛-inch slabs
  • Leaves from 2 sprigs thyme
  • Salt
  • 1 3.75-ounce can sardines in oil (I order King Oscar Brisling online)
  • Freshly squeezed juice of ½ lemon
  • 1 tablespoon snipped chives ½-inch lengths for garnish
  • ¼ lemon very thinly sliced

Instructions

  • Preheat your oven to 375°F.
  • Line a baking sheet with parchment paper and brush the parchment lightly with olive oil.
  • Spread the zucchini in an even layer on the prepared baking sheet, and lightly brush the zucchini with olive oil.
  • Sprinkle with the thyme leaves and a small pinch of salt.
  • Bake for 10 minutes, then remove the pan from your oven and set aside to cool to room temperature.
  • Layer the zucchini on your serving dish.
  • Top with the sardines, a drizzle of olive oil, and the lemon juice.
  • Garnish with the chives and lemon slices.
  • Serve, or store covered in your refrigerator for up to 2 hours.
  • Let the squash come to room temperature before serving.
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Course; Fish / Vegetables

Braised Lettuce & Smoky Bacon

Braised Lettuce & Smoky Bacon

I feel strongly that lettuce should be used for more than just salad: don’t be afraid to cook it. Smoky bacon is obviously delicious, but the cooked, wilted lettuce is what shines in this dish. I much prefer skin-on slab bacon, but I know it can be hard to find. Ideally you can get your hands on a whole piece of pork belly so you can cut large pieces, but sliced bacon will work in a pinch (in which case, there’s no need to boil it, just cook it with the olive oil until crispy).
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Ingredients

Instructions

  • Preheat your oven to 375°F.
  • Discard the outer leaves of the romaine bunches and slice off the tops.
  • If using slab bacon, cover it with cold water in a small pot and turn the heat to high.
  • Bring to a simmer, skimming off the scum that forms at the surface.
  • Turn down the heat to maintain a gentle simmer and cook, uncovered, for 30 minutes.
  • Drain over a bowl to reserve the broth and set the bacon aside on a paper towel to cool to room temperature.
  • Once cooled, discard its skin, then cut the flesh into pieces about 1 inch long by ½ inch wide.
  • Bring a large pot of water to a boil on high heat.
  • Once boiling, add a small pinch of salt.
  • Dunk the lettuce in the boiling water until it wilts, about 15 seconds.
  • Remove and halve lengthwise.
  • (I don’t dunk the lettuce in cold water as it will turn brown.
  • )
  • In a medium pan on low heat, stir together the olive oil and bacon.
  • Continue stirring until the bacon starts to crisp, about 10 minutes.
  • Push the bacon to the edges of the pan and lay the blanched lettuce, cut-side down, in the center.
  • Sprinkle with a small pinch of salt and cook until the cut side of the lettuce has nicely browned, 5 to 7 minutes.
  • Add the white wine, garlic, ¾ cup of the reserved bacon broth or water, and a pinch of pepper.
  • Cover and cook for 5 minutes, shaking the pan every so often to prevent sticking.
  • Use tongs to flip the lettuce onto its other side.
  • Replace the cover and cook for another 5 minutes.
  • Transfer the lettuce to a serving plate.
  • Turn the heat to high and continue stirring until the ingredients emulsify and the juices turn a light-yellow color, about 3 minutes.
  • Spoon the bacon and its juices over the lettuce.
  • Top with the toasted walnuts and serve immediately.
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Course; Pork / Vegetables

Brussels Sprouts with Cider & Goat Cheese

Brussels Sprouts with Cider & Goat Cheese

I serve these brussels sprouts every year at Thanksgiving, but they would also make a delicious side dish for any fall or winter dinner. The sweetness of an apple cider glaze balances the acidity of the vinegar, and the creamy cheese and salty bacon bring everything together nicely. Feel free to leave off the pancetta to appease your vegetarian friends.
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Ingredients

Serves 6 to 8

Instructions

  • First, make a glaze.
  • In a small pot on high heat, combine the cider and turbinado sugar and bring to a boil, stirring often, until the sugar dissolves, about 5 minutes.
  • Turn down the heat and simmer, uncovered, until the mixture reduces to a syrupy consistency, about 30 minutes.
  • Remove the pan from the heat and let the glaze cool completely.
  • Meanwhile, trim off the end of each brussels sprout, letting the outer leaves fall off.
  • Peel off and discard any dark leaves that are attached to the main bulb.
  • Cut each sprout in half, place each half flat-side down, and thinly slice lengthwise.
  • In a large pan on medium heat, warm 1 teaspoon olive oil.
  • Add the pancetta, turn the heat to low, and cook until the pancetta is crispy and golden, about 4 minutes.
  • Strain the pancetta over a bowl to reserve its fat, then lay it on a paper towel to drain.
  • Pour the reserved fat back into the pan and turn the heat to medium.
  • Add 1 tablespoon olive oil, the shallots, brussels sprouts, and a pinch of salt.
  • Cook, stirring often, until the shallots soften and the brussels sprouts start to caramelize, about 7 minutes.
  • Add the apple cider vinegar and lime juice and stir until dissolved.
  • Stir in the pancetta and cook for 1 minute more to warm everything through.
  • Remove the pan from the heat and pour everything into a large bowl to cool to room temperature.
  • Once cooled, add ¼ cup of the glaze and stir to combine.
  • Taste and add more glaze, if desired.
  • (Store any leftover glaze, covered, in your refrigerator for up to 1 week.
  • It’s great drizzled on vanilla ice cream.
  • ) Top with the goat cheese and sliced apple, and season with salt and pepper to taste.
  • Serve.
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Course; Cheese / Vegetables