Guest Chef Night with Cassell von Baeyer

Black Rice with Scallions and Sweet Potato

Yield: Makes 4 servings

3/4 cup Chinese black rice* 1 1/2 cups water 3/4 teaspoon salt 2 tablespoons vegetable oil 1 bunch scallions, chopped (3/4 cup) 1 tablespoon minced peeled fresh ginger 1 large sweet potato (12 to 14 ounces), peeled and cut into 1/2-inch dice

Rinse rice in a sieve under cold water. Bring rice, water, and 1/2 teaspoon salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat to low and cook rice, covered, until tender and most of water is absorbed, about 30 minutes. Let rice stand, covered, off heat 10 minutes.

While rice cooks, heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking and sauté scallions, ginger, and sweet potato, stirring, until coated well, about 2 minutes. Reduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss gently to combine.

 

Cumin-Roasted Potatoes with Smoked Salmon

Yield: Makes 24

2 lemons 1/2 cup water 4 teaspoons coarse kosher salt 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil

1/2 cup crème fraîche or sour cream 1 teaspoon (packed) minced fresh dill 1 teaspoon (packed) minced fresh cilantro

2 tablespoons olive oil, divided 1 1/2 teaspoons coarsely crushed cumin seeds 12 small fingerling potatoes, halved lengthwise (about 14 ounces)

3 ounces thinly sliced smoked salmon, cut into 1/2-inch-by-2 1/2-inch strips 1 ounce caviar (OPTIONAL) Small fresh dill sprigs

Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least .

Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.

Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.

Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

 Miso Glazed Sea Bass

Yield: Makes 4 servings

2 tablespoons (fermented soybean paste; not sweet or labeled “saikyo”) 1 1/2 teaspoons sugar 1 teaspoon fresh lemon juice 1/2 teaspoon water

1/8 teaspoon black pepper 4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)

Garnish: lemon wedges

Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan. Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.

Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Broil 5 to 6 inches from heat until fish is just cooked through 8 to 12 minutes.

 

Truffled Wild Mushroom Lasagna

Yield: 8 servings

Ingredients

1 tablespoon olive oil 2 cups thinly sliced leek 8 garlic cloves, thinly sliced 3/8 teaspoon salt, divided 7 cups sliced cremini mushrooms (about 1 1/2 pounds), divided 4 cups sliced shiitake mushroom caps (about 1 pound) 2/3 cup Côtes du Rhône or other fruity red wine 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh sage 3 tablespoons white truffle oil 1 teaspoon black pepper, divided

2 1/2 cups milk 1 bay leaf 2 tablespoons butter 3 1/2 tablespoons all-purpose flour 1/8 teaspoon ground nutmeg 2 cups ricotta cheese 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon grated lemon rind Cooking spray 8 ounces precooked lasagna noodles 1 cup (4 ounces) shredded part-skim mozzarella cheese 1 cup (4 ounces) grated fresh Parmesan cheese

Preparation 1. Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and 1/4 teaspoon salt; sauté 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; sauté 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon pepper. 2. Combine milk and bay leaf in a heavy saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside. 3. Melt butter in saucepan over medium heat. Add remaining 3 cups cremini mushrooms; sauté 4 minutes or until tender. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. 4. Preheat oven to 350°. 5. Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon black pepper in a bowl. Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Remove from oven; increase oven temperature to 450°. Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan; bake an additional 10 minutes or until golden brown.

 

 

Osso Buco – makes 4 servings

Basic Tomato Sauce – Makes 4 cups. Can be kept in fridge for 1 week frozen for 6 months.

3‐4 Tbl EVOO 1 sweet onion 1⁄4 inch dice 4 cloves garlic sliced paper thin 3 Tbl fresh Thyme 1⁄2 Medium Carrot finely shredded on micro plane 2 x 28 oz cans whole tomatoes (preferably san marzano) Salt to taste

Heat olive oil over med heat. Add onion and garlic and cook until soft and light golden. Add thyme and carrot and cook until carrot is soft. Add tomatoes with juice and bring to boil. Lower heat and simmer 30 mins.

Osso Buco

4‐ 3” thick OSSO BUCO (3.5‐4 LBS) Salt and pepper 6 Tbl EVOO 1 medium carrot cut into 1⁄4” inch rounds 1 sweet onion but into 1/2” dice

1 rib celery cut into 1⁄4” dice 2 Tbl chopped fresh thyme 2 cups BASIC TOMATO SAUCE 2 cups chicken stock (plus more if needed) 2 cups dry white wine

Preheat oven to 375. Season osso buco all over with salt and pepper. Heat EVOO in dutch oven until smoking. Brown meat on all sides 12‐15 mins. Set aside. Add carrots, onion, celery and thyme to pot and cook stirring until golden brown and slightly softened. Add Basic Tomato Sauce, stock and wine and bring o boil. Place meat back in pot making sure they are submerged at least halfway (add stock if necessary). Tightly cover pot and place in over to cook for 2‐2.5 hours until meat is falling off the bone. Let stand for 10 mins before serving.

Top with Gremolata

Mix together: 1⁄2 c finely chopped Italian parsely 1/3 cup toasted pine nuts Grated zest of one lemon

 

Roasted beet, feta, pine nut salad

Yield: Makes 6-8

Dressing: 2 tablespoons cider vinegar 1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain) 1/4 teaspoon black pepper 3/4 teaspoon salt 5 tablespoons olive oil

Mixed spring lettuce or baby greens 6 small-medium beets roasted (~3 large) 1⁄2 crumbled feta 1⁄4 toasted pine nuts

Optional: 2-3 naval and/or blood arranges sectioned Or 2 medium onions caramelized

Roast beets with a coating of EVOO and a sprinkle of salt and pepper in tin foil until tender. Cool and skin.

Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.

Toss greens with a bit of dressing. Toss beets (and oranges or caramelized onions) with a bit of dressing. Place beets on top of greens and sprinkle with pine nuts and feta.

Caramel Chocolate Tart Makes ~ 16‐18 ‐ 3” tarts Crust:

1.5 cups flour 1⁄4 cup dutch process unsweetened cocoa powder 1⁄4 tsp kosher salt 1⁄2 cup (One stick) unsalted butter cubed and softened 1⁄2 cup powdered sugar 2 egg yolks at room temp 1⁄2 tsp vanilla extract

Preheat oven to 350. Combine flour, cocoa and salt and set aside. Cream the butter and powdered sugar in large bowl until pale and fluffy, mix in yolks and vanilla. Mix in dry ingredients (don’t over mix). Press into into fluted tart pans (preferably with removable bottoms) and chill for 30 mins. Prick the shell all over with fork and bake until cooked through 10‐20 mins depending on tart size. Let cool on a rack.

Caramel Filling

2 cups sugar 1⁄4 light corn syrup 1/2 cup unsalted butter (1 Stick) 1⁄2 cup heavy cream 2 Tbl crème fraiche

Chocolate Ganache Glaze

1⁄2 heavy cream 3.5 oz extra bittersweet chocolate chopped (good quality like Tcho)

Pinch of sea salt – fleur de sel or lavender sea salt

For caramel filling: Put 1⁄2 cup of water in large sauce pan. Add sugar and corn syrup and cook over medium high heat swirling the pan occasionally until you reach a dark amber caramel. Remove from heat and immediately whisk in butter, cream and crème fraiche until smooth. Divide the caramel among the tarts shells while still warm (or reheat in micro or over low heat until pourable). Let sit until caramel is set (about 45 mins).

Granache: Bring cream to boil and pour over the chocolate. Let sit for 2 mins then whisk until smooth. Pour glaze over the caramel filling into each tart. Let set at room temp for at least 2 hours before serving.

Sprinkle with sea salt just before serving.