This gorgeous, bright, green sauce from Europe is a recipe I often get asked for and the one I most recommend when asked for a good recipe to have in your back pocket, great on grilled fish when your at the beach, on roasted root veggies in the winter, dallop atop soup, crudite dip, ect.... I use a mortar and pestle but, you can also make it by chopping all by hand or in a food processor. Quick tip, don't let herbs sit out too long after chopping, they'll loose their bright green color, as soon as they're in the olive oil they're safe.
Enough for 6 people
3 garlic cloves
1 tsp salt
2 anchovies
1 whole jalapeño pepper, seeded for milder results
2 tbl Dijon
1/4 cup capers
1 cup chopped mixed herbs (cilantro, parsley, mint)
Freshly course ground black pepper, to taste
1 1/2 c olive oil
Grated lemon zest
Juice of 1 lemon
Red wine vinegar, to taste
-In a mortar and pestle combine garlic and salt and mash to make a paste.
-Add anchovy and chili, incorporate to the paste until smooth.
-Add Dijon, mix thoroughly.
-Add capers, mash slightly.
-In a bowl combine the garlic mixture with pepper, herbs, olive oil, lemon zest and juice.
-Taste and adjust seasoning with vinegar and sea salt.
camilleeeyo on instagram,
my current iphone app fave.
1/20/11
The Burrata Breakdown
I live for making fresh cheese and Karen captures it all as only she can. Here's our photographic step by step instructions on how to make this Italian cheese with creamy center.
Step 1: Allow the curd to come to room temperature and cut into 1 inch cubes.
Step 2: In a large pot, boil water and add a good amount of salt, taste the water it should taste like seawater. Turn the flame to very low or off and add the curd cubes.
Step 3: With your hands or a wooden spoon knead the curd so that it begins to come together.
Step 4: After a few turns remove about ¼ of the curd and begin stringing it apart.
Step 5: Add enough heavy cream to the frayed curd so that it resembles the consistency of ricotta.
Step 6: Continue kneading the remaining curd till soft and malleable.
Step 7: Pinch off 3 inch balls from the mother curd, and while still hot spread thin, if it cools too much and loses its pliability dunk back in into the warm water.
Step 8: Scoop a good amount of the heavy cream-cheese filling into the curd you’ve spread thin and immediately close all the ends to resemble a little
pouch. Pinch off excess.
pouch. Pinch off excess.
Step 9: Have a bowl of lightly salted cool water to drop your pouches of burrata into.
Photos by Karen Mordechai
Photos by Karen Mordechai
1.16.2011
GO-TO TO-GO SPOTS IN NYC
My favorite midday recharging gems, in no particular order...
PORCHETTA - Santa Sara's pork perfection, roasted over night in a pimped out Rolls Royce of an oven. Most moist meat rubbed with fennel pollen and crunchy skin all in a fitting hoagie roll that absorbs all the juices and oils, yeah Chef Sara Jenkins has is going on.
Celia Chang
Dim Sum Go-Go - Everything from this Chinatown go-to is certified. Along with the many dumplings, I recommend the fried pumpkin cake, slather it with the ginger sauce, one of the three sauces they hook you up with. Do it.
novaclutch
City Bakery- Their pretzel croissant is everything you want in one crispy on the outside, tender inside, buttery and perfectly salty croissant. Their cassava chips with Japanese hummus is everything too.
 | Taim - My girl Einat rules with her falafel & smoothie spot. But, its not the falafel sandwich (although its the best in this city) that attracts me in some magnetic field but the sabich sandwich. It doesn't matter what, where nor weather, if I get the craving for this eggplant, egg, hummus and chili sandwich, I'll brave it all.
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Saltie- I first became hooked to the tortilla sandwich when Cheffy Caroline and her homegirls where rocking the kitchen at Marlow&Sons. They opened up Saltie and the torilla tagged along. Gracias dios mio.
|  the selby |
 | Alidoro - This shop was set up years & years ago. The owner, an older man whom everyone loved sold it. New owners are nothing in the way of charm but luckily sandwiches are still crazy good. Old-school style Italian sandwiches on homemade focaccia, seriously run there.
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Eisenberg's - The last of the NYC sandwich deli mohicans; great egg creams, pastrami-kraut-1,000 island on rye, celery soda (trust) & counter service-the original communal dining... check them and chat community board drama with fellow New Yorkers.
1/9/11
An amuse-bouche [amyzbuʃ]
Basil Blossom Tempura, Caviar & Crema
Anyone who have ever worked with me or is a regular at Casa Nassau, code name for my apartment knows my obsession with the blossoms that shoot off of herbs, gorgeous as a garnish to any plate but most recently I've taken to dipping them in a tempura batter and frying em up. The strong taste mellows out and creates this wonderful burst of flavor thats just right not to mention the cool mini morphed shape it takes on.
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A Private Event
Karen of Sunday Suppers and myself teamed up for private and very special dinner party. Karen the master photographer and engineer of elegant enviroments created the most chic table. She had the flowers created by Rountree Flowers and got Bryn from Paperfinger to design the beautiful calligraphy pieces. I put together a menu that married both Italian and modern NYC. Upon arriving the guests were given some homemade treats of burrata, tomato jam and focaccia and a glass of prosecco while waiting for the dinner to begin. Tomato jam was also given to guests as parting gifts. Full menu and recipes below...
Focaccia
1 cup warm water 1 ¼ tsp yeast 1 tsp honey 1 ¾ cup flour 2 tsp salt 2 tsp vanilla salt olive oil -dissolve yeast and honey in water. -add flour and 2 tsp of salt. -mix with a dough hook on medium speed for 10 minutes. -transfer into an oiled bowl, cover and rest 1 ½ hours in a warm spot of your kitchen -spread onto an oiled sheet pan -rest for 30 minutes. -spread dough to ends of sheet pan, drizzle with oil and cover loosely, rest for 1 ½ hours. -preheat oven to 400 degrees -sprinkle vanilla salt -bake for 15 minutes, top shouldn’t have much color and bottom should be lightly golden Adapted from Claudia Fleming’s Flatbread Recipe, tweaked by Camille Becerra | Burrata
An understanding of making mozzarella is important to making burrata - I get my curd from the brothers who own and run Di Palo’s in Little Italy. 2 lbs curd sea salt 1 pint heavy cream -allow the curd to come to room temperature and cut into 1 inch cubes. -in a large pot, boil water and add a good amount of salt, taste the water it should taste like seawater. -turn the flame to very low or off and add the curd cubes. -with a spoon knead the curd so that it begins to come together. -after a few turns remove about ¼ of the curd and begin stringing it apart. -add enough heavy cream to the frayed curd so that it resembles the consistency of ricotta. -continue kneading the remaining curd till soft and malleable. -pinch off 3 inch balls from the mother curd, and while still hot spread thin, if it cools too much and looses its pliability dunk in into the warm water. -scoop a good amount of the heavy cream-cheese filling into the curd you’ve spread thin and immediately close all the ends to resemble a little pouch. -have a bowl of lightly salted cool water to drop your pouches of burrata into. Recipe By Camille Becerra |
The Tomato Jam recipe is from the Blue Chair Jam Cookbook, a favorite of mine and one you should pick up if your looking for a good jam and preserve recipe book... follow link for a demo of this jam by Rachel Saunders with Martha...http://bluechairfruit.com/2010/10/12/tomato-jam-from-martha-stewart-show/
Blackbook Magazine Partay
Blackbook Magazine who along with The Supper Club hosted a holiday soiree. Steve Lewis showed off his off the cuff interior designs, he did an awesome job designing its all color, and happy, and street and royal. I made the hor d'eourves (menu below) and ice cream bon-bons and Baked By Melissa will make her famous cupcakes, who doesn't like cake and ice cream, hello. Padron tequila will also be in the house mixing and shaking cheer.
Blackbook Magazine Party Menu
Cheddar Churros - chimichurri
Fig Zeppoles - prosciutto, powdered sugar
Pulled Pork Tostada - pickled apple relish, aji aioli
Scallop - red lentil fritter, tamarind
Bon-Bons
rose petal ice cream, dark chocolate, pistachio
caramel ice cream, milk chocolate, maldon salt
mango sorbet, dark chococlate
Cheddar Churros - chimichurri
Fig Zeppoles - prosciutto, powdered sugar
Pulled Pork Tostada - pickled apple relish, aji aioli
Scallop - red lentil fritter, tamarind
Bon-Bons
rose petal ice cream, dark chocolate, pistachio
caramel ice cream, milk chocolate, maldon salt
mango sorbet, dark chococlate
Reminiscing on Paloma
I found an invite to Paloma's opening party back in 2005, it made me miss it and the people that made it what is was, Chefs Lizzie Singh-Brar and Rene Ortiz, Kate Obst and the hens.
The bird attached is a temporary tattoo that also doubled up as our business card.
PRODUCE
I was asked to be the featured chef at the inaugural NEW YORK PRODUCE SHOW. I was instructed to prepare different veg or fruit every half hour, below is the menu. Recipes and pictures to follow.
Mango
Mace Poached Mango with Yogurt
Fingerling Potatoes
Wrinkled Fingerlings with Harissa-Saffron Aioli
Figs
Fig Zeppoles with Prosciutto
Baby Carrots
Baby Carrots with Avocado, Parsley & Tahini
Banana
Banana, Date & Lime Smoothie
Radicchio
Salad of Bitter Lettuces with Sharp Cheese & Buttermilk Dressing
Pumpkin
Pumpkin, Miso & Ginger Soup
Cactus Pear
Cactus Pear Margarita Granita
Chestnuts
Chestnuts with Brussel Sprout Leaves and Pickled Raisins
Broccolini
Broccolini & Capers with Burrata Antipasti
Persimmon
Salad of Persimmon, Arugula, Pomegranate & Hazelnuts
Apple
Coconut Rice Pudding with Crab Apple
Mace Poached Mango with Yogurt
Fingerling Potatoes
Wrinkled Fingerlings with Harissa-Saffron Aioli
Figs
Fig Zeppoles with Prosciutto
Baby Carrots
Baby Carrots with Avocado, Parsley & Tahini
Banana
Banana, Date & Lime Smoothie
Radicchio
Salad of Bitter Lettuces with Sharp Cheese & Buttermilk Dressing
Pumpkin
Pumpkin, Miso & Ginger Soup
Cactus Pear
Cactus Pear Margarita Granita
Chestnuts
Chestnuts with Brussel Sprout Leaves and Pickled Raisins
Broccolini & Capers with Burrata Antipasti
Persimmon
Salad of Persimmon, Arugula, Pomegranate & Hazelnuts
Apple
Coconut Rice Pudding with Crab Apple
ANTIPASTI
I made a lil contribution of antipasti
and recipes to the grilled pizza Sunday Suppers feast ; )
and recipes to the grilled pizza Sunday Suppers feast ; )
Broccoli & Burrata with warm anchovy & caper dressing
1/3 cup olive oil, one sprig of rosemary, 4 sprigs of thyme, one small chili, one clove of garlic, minced, one small onion, small dice,
2-3 anchovy fillets, 3 tbls capers, one lemon, bunch of broccoli, one round of burrata, high quality olive oil
Maldon salt
cracked black pepper
Gently heat olive oil with rosemary, thyme and chili slit in half. After 3 or 4 minutes add the garlic and onion, sauté on medium heat till onion is soft and slightly caramelized. Add anchovy fillets and mix till the heat melts them. Add the capers, mashing them a bit in the pan to release their liquid and allow them to be incorporate into the onions. After about 2 minutes turn heat off and add the juice and zest of one lemon. Remove the sprigs of thyme and rosemary.
Blanch broccoli in salted water till al dente, I like to add a little olive oil to the water as well, the broccoli becomes brighter from it. Toss the blanched broccoli in the warm vinaigrette and arrange on a platter. Cut the burrata into wedges and add to broccoli.
Finish off with some primo olive oil, Maldon salt and freshly cracked pepper.
Grilled Zucchini With Mint And Pecorino Reggiano
Cut and toss your zucchini and summer squash in olive oil, salt and pepper. Grill till al dente. Arrange on platter and sprinkle with chopped mint, Pecorino Reggiano & Maldon salt. Give it an extra drizzle of good olive oil.
Grilled Asparagus With Roasted And Marinated Tomatoes
Roast your tomato in a slow oven, once done toss in white balsamic vinaigrette and leave to marinate. Toss asparagus in olive oil, salt and pepper. Grill till al dente. Arrange on platter with tomatoes. Drizzle with olive oil and finish with Maldon salt and fresh corse cracked peppercorn.
Roasted Peppers With Boccaccini And Grape Tomatoes
Roast, peel and seed the peppers. While still warm toss in a white balsamic vinaigrette and allow to marinate. Arrange on a platter with room temp, halved boccaccini and tomatoes. Drizzle with olive oil, and finish with Maldon salt, fresh corse cracked peppercorn and basil.
1/3 cup olive oil, one sprig of rosemary, 4 sprigs of thyme, one small chili, one clove of garlic, minced, one small onion, small dice,
2-3 anchovy fillets, 3 tbls capers, one lemon, bunch of broccoli, one round of burrata, high quality olive oil
Maldon salt
cracked black pepper
Gently heat olive oil with rosemary, thyme and chili slit in half. After 3 or 4 minutes add the garlic and onion, sauté on medium heat till onion is soft and slightly caramelized. Add anchovy fillets and mix till the heat melts them. Add the capers, mashing them a bit in the pan to release their liquid and allow them to be incorporate into the onions. After about 2 minutes turn heat off and add the juice and zest of one lemon. Remove the sprigs of thyme and rosemary.
Blanch broccoli in salted water till al dente, I like to add a little olive oil to the water as well, the broccoli becomes brighter from it. Toss the blanched broccoli in the warm vinaigrette and arrange on a platter. Cut the burrata into wedges and add to broccoli.
Finish off with some primo olive oil, Maldon salt and freshly cracked pepper.
Grilled Zucchini With Mint And Pecorino Reggiano
Cut and toss your zucchini and summer squash in olive oil, salt and pepper. Grill till al dente. Arrange on platter and sprinkle with chopped mint, Pecorino Reggiano & Maldon salt. Give it an extra drizzle of good olive oil.
Grilled Asparagus With Roasted And Marinated Tomatoes
Roast your tomato in a slow oven, once done toss in white balsamic vinaigrette and leave to marinate. Toss asparagus in olive oil, salt and pepper. Grill till al dente. Arrange on platter with tomatoes. Drizzle with olive oil and finish with Maldon salt and fresh corse cracked peppercorn.
Roasted Peppers With Boccaccini And Grape Tomatoes
Roast, peel and seed the peppers. While still warm toss in a white balsamic vinaigrette and allow to marinate. Arrange on a platter with room temp, halved boccaccini and tomatoes. Drizzle with olive oil, and finish with Maldon salt, fresh corse cracked peppercorn and basil.
cupping the bean
what a wine tasting is to wine a cupping is to coffee. coffee nerds unite to taste, judge, and broaden ones knowledge of bean varietals, roasts, and brewing technique. pictures below are from the cupping i attended held by the lovely crew at Intelligencia Coffee who among most artisanal coffee houses host a cupping every now and then. best bit on information i learned... light roasts are far superior in experiencing the beans characteristics whereas dark roasts tend to hide a coffee's many notes.
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PAELLA PLAY BY PLAY
Ain't no party like a paella party and over the weekend my cousins Sami and Beatice proved that right. The two who own the darling gourmet shop, Epicerie in Millburn NJ schooled us on proper paella making.
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Thanks Beatrice and Sami!!!
