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Savory Herb and Cheese Scone Calzones with Sausage, Veggies & Cheese on the KitchenAid blog!

Posted by on Nov 10, 2014 in Baking, Cheese, Comfort Food, Entrees, Fall Recipes, Food and Cooking How-To's, Food Styling & Photography, Italian, Italian Dishes, Italian Food, Product Reviews, Sauces, Savory Dishes, Things I Love, Uncategorized, Veggies, Winter Recipes | 0 comments

KA_Blog_SconeCalzone

 

Baked calzones are one of my favorite Italian dishes to make when I want an alternative to pizza or pasta. Calzones are savory turnovers filled with meat, veggies and cheese, baked into little pockets of tasty goodness, served with a side of fresh tomato sauce for dipping.

For a recent KitchenAid recipe challenge for the Kitchenthusiast blog, I made some delicious Savory Veggie and Cheese Scones Filled with More Cheese & Meat – stuffed, baked calzones, but made with an herb and cheese scone dough that is light and buttery and super tasty.

They are filled with tons of fresh veggies: tricolor peppers, onions, garlic and spinach with a little spicy Italian sausage and more cheese inside.

 

KitchenAid Food ProcessorI made the scone dough with my new KitchenAid 11-cup Food Processor that I absolutely love – it does everything from making the dough, to chopping the veggies to shredding the cheese and making the homemade fresh tomato marinara sauce!

 

Check out the blog post and get the recipe and more photos here!

 

Scone Calzones

 

Scone Calzones

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Pie Party GE Potluck & a Potato, Bacon & Gruyere Pie w/ Shallots, Creme Fraiche & Fresh Herbs

Posted by on May 13, 2014 in Baking, Cheese, Comfort Food, Desserts, Food and Drink Events, NYC, One-Pot Dishes, Pies and Tarts, Savory Dishes, Uncategorized | 0 comments

Potato, Bacon & Gruyere Pie1

I recently got invited to the Annual Pie Party GE Potluck with a group of food professionals from NYC, NJ and PA, and in order to attend you had to be a food professional and of course, bring a unique and delicious pie. Tickets to this awesome event were a hot commodity and sold out as always, so thanks to Harvard Common Press for releasing an extra ticket last minute me! I knew everyone would probably bring an array of sweet, and gooey pies and tarts – enough to make you swoon and pass out from a sugar coma.

Kristen Hess The Artful Gourmet

I’m not really a huge sweets person so I decided to make a savory Potato, Bacon & Gruyere Pie with Shallots, Creme Fraiche & Fresh Herbs, which is really more like a tart or quiche, just to switch it up and bring something different to the party.

Sweet Pies

The 3 hour party had hundreds of gorgeous sweet and savory pies from food bloggers, writers, and local Chefs in the food industry, and was planned and hosted by Jackie Gordon aka The Diva That Ate New York and Ken Leung aka Hungry Rabbit at the gorgeous GE Monogram Design Center in NYC.

Pie Party GE

We had tons of fun meeting other foodies

Savory Pies

and sampling the goods,

Chef Tagere

watched a cooking demo by  Chef Tagere showing us how to make gorgeous handmade Empanadas,

Sweet Pies 2

and did lots and lots of eating

Bartender

and drinking and mingling with some of the best foodies on the East Coast!

Anolon

Our awesome sponsors of this amazing party were: OXO, Jarlsberg, Kerrygold, Dub Pies, Wusthof, Snapware, Woolwich Dairy and Anolon.

Wusthof

Plus we got some great swag bags full of goodies from our generous sponsors to take home with us to enjoy all the leftover pie for the next week.

Dub Pies

Pie pans from Anolon, gorgeous knives from Wusthof, measuring spoons and a strawberry huller from OXO, a take home container by Snapware, a gorgeous Aussie Beef Pie from Dub Pies, mini Jarlsberg cheese and lots of beautiful creamy butter from Kerrygold USA.

KerryGold USA

All hail to the pie makers!

Savory Pies 2

Spaghetti Pie

Now back to my pie. This is one of my favorite recipes ever. It has a delicious buttery crust with a savory filling of thinly sliced potatoes, crispy bacon, Gruyere cheese, sage, shallots and garlic, with a touch of cream and crème fraiche inside to make it extra creamy and give a nice sauce to envelop all those delicious potatoes. It’s then baked into a golden brown and topped with a dollop of crème fraiche, chopped Italian parsley, sea salt and freshly cracked black pepper for a finishing touch. It’s kind of like a big cheesy potato casserole you’d make for Thanksgiving dinner except it’s a pie. And who doesn’t love a good homemade fresh pie right out of the oven? I advise making two, though, (just double the pie filling recipe below) because this one will get snatched up quicker than you can grab your fork and say “pie”.

Potato, Bacon & Gruyere Pie2

Potato, Bacon & Gruyere Pie w/ Shallots, Creme Fraiche & Fresh Herbs

Yield: 4-6

The pie has a delicious buttery crust with a handmade dough and a hearty filling of thinly sliced potatoes, crispy bacon, Gruyere cheese, sage, shallots and garlic, with a touch of cream and crème fraiche inside to make it extra creamy and give a nice sauce to envelop all those delicious potatoes. It’s then baked into a golden brown and topped with a dollop of crème fraiche, chopped Italian parsley, sea salt and freshly cracked black pepper for a finishing touch.

Ingredients

  • Pie Crust (For two 9-inch crusts):
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 cup cold unsalted butter; cut into ½ inch cubes
  • 6 tablespoons ice water
  • Potato Pie Filling (For one 9-inch Pie):
  • 6 slices of bacon or pancetta
  • 4 medium Russet potatoes, peeled and thinly sliced into 1/16”
  • 2 shallots, peeled and minced
  • 2-3 cloves garlic, minced
  • 1-2 tablespoons fresh sage leaves, minced
  • ¼ cup half and half
  • 2 tablespoons crème fraiche
  • 2 tablespoons olive oil
  • Sea salt
  • Freshly cracked black pepper
  • 4 tablespoons crème fraiche (for garnish)
  • 1-2 tablespoons fresh Italian parsley, chopped (for garnish)

Instructions

  1. For the dough, mix the flour, sugar, and salt in a food processor. Add butter and pulse to mix until a coarse meal forms. Gradually add the ice water in until moist clumps form in the dough. Gather the dough and form into a ball. Divide in half and flatten into disks. Wrap each dough disk in plastic and chill it for at least one to two hours before rolling it out.
  2. Preheat the oven to 375 degrees F.
  3. Gently roll out the pie dough on a floured surface and place into a lightly greased nine-inch round pie dish. Trim and flute the edges, set aside.
  4. Cook the bacon slices in a large sauté pan over medium heat until crispy and browned. Drain on paper towels, crumble into small pieces and set aside.
  5. For the potato pie filling, peel and slice the potatoes thinly (about 1/16” rounds) with a mandolin or knife; chop shallots, garlic and sage leaves. Whisk two tablespoons of crème fraiche into the half and half in a small bowl.
  6. Toss the sliced potatoes with a little bit of olive oil, salt and pepper. Layer 1/3 of the potatoes in the dish in a circular overlapping pattern, then sprinkle with 1/3 of the shallots, garlic, sage, Gruyere cheese, half and half/crème fraiche mixture, and crumbled bacon. Repeat 2-3 more layers until all of the potato mixture and fillings are inside the pie shell. Top the pie with a little extra shredded Gruyere cheese and olive oil.
  7. Bake the pie for about 45 minutes until crust is golden brown and the cheese on top is melted and bubbly.
  8. Cool the pie on a baking rack for about 5 minutes and then top with a dollop or two of more crème fraiche, chopped parsley, sea salt and pepper for garnish.

Notes

You can also substitute pancetta or ham for the bacon, and mix in some Swiss or Emmenthaler cheese to the Gruyere if you want to make it extra cheesy and melty. Play around with the herbs too – throw in a little rosemary or thyme if you like. This recipe makes two 9-inch piecrusts, so if you want to make two pies, just double the pie filling recipe.

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Photo Gallery from the Event (just click the photos to enlarge and see slideshow)

Sponsors

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Holiday Brunch! Caramelized Onion, Ham & Gouda Tart :: Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Vinaigrette :: Chicken Empanadillas :: Gluten-Free Spinach, Mushroom and Cheese Egg Casserole :: Brown Sugar Butter Monkey Bread

Posted by on Jan 1, 2014 in Baking, Breakfast, Breakfast Food, Cheese, Chicken, Dressings/Marinades, Eggs, Entrees, Ethnic Recipes, Fall Recipes, French Recipes, Gluten-Free Recipes, Gourmet Food and Drinks, Healthy Cooking, Holiday, Holiday Recipes, Latin Food, Mexican Food, One-Pot Dishes, Pies and Tarts, Salads, Savory Dishes, Side Dishes, Spanish Food/Tapas, Special Occasion, Uncategorized, Vegetable Dishes, Vegetarian, Veggies, Winter Recipes | 0 comments

Holiday Brunch

Holiday Brunch

It wouldn’t be the holidays without catching up with friends and family and coming together for a fun holiday brunch with friends that I only get to see a couple times a year. There’s nothing better than gathering in the kitchen and around the table to eat, drink, and laugh together over some great food and drinks.

Holiday Brunch with the Girls

Holiday Brunch with the Girls

We decided to all bring a dish for our brunch (I love potlucks!) – I made a Caramelized Onion, Ham and Gouda Tart, my Sister brought a Pear, Bleu Cheese, Cranberry and Toasted Pecan Salad with Honey Vinaigrette. We also had homemade Chicken Empanadillas from my friend Julie, a Gluten-Free Spinach and Mushroom Egg Casserole by Donna (our gracious host!) and Rachel’s Brown Sugar Butter Monkey Bread was to die for! Teresa brought some gorgeous Christmas cookies and Peppermint Bark for dessert. Here’s a roundup of our recipes for the perfect holiday brunch..enjoy!

Caramelized Onion, Ham & Gouda Tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6

Caramelized Onion, Ham & Gouda Tart

This savory tart recipe is perfect for the holidays and easy to make. You can either make it in a 9-inch tart pan or in a pie dish. It has tons of chunky ham, lots of gooey melty cheese, and caramelized onions, covered in a creamy egg custard with herbs baked in a crunchy, flaky pie dough. You could also substitute crispy bacon or prosciutto for the ham, and use any melty cheese you like. The caramelized onions and garlic give it a tangy sweet flavor that goes perfect with the cheesy creamy custard.

Ingredients

  • 1 refrigerated pie shell dough (fresh or store-bought)
  • 1 cup cooked and cubed ham
  • 1 medium onion, halved and sliced thin
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • 1 cup sour cream
  • 1 egg
  • 1 egg yolk
  • 1/2 cup light cream
  • 1/2 tablespoon fresh thyme, chopped (or 1 tsp dried)
  • 1/2 tablespoon fresh parsley, chopped (or 1 tsp dried)
  • Sea salt and black pepper, to taste
  • 3/4 cup Gouda cheese, sliced or shredded (can also substitute Gouda, Cheddar or another soft cheese that melts well)

Instructions

  1. Preheat oven to 450 degrees.
  2. Roll out pie dough into a 9" pie dish, overlapping dough 1 inch over edge of pie dish. Flute edges.
  3. Heat a large sauté pan over medium-low heat, add olive oil and butter and onions.
  4. Saute onions for about 5 minutes until soft, add maple syrup and stir.
  5. Saute onions for another 5-10 minutes until they become caramelized and golden brown, add garlic and cook another minute or so. Remove from heat and set aside.
  6. Meanwhile, in a mixing bowl whisk together sour cream, egg, egg yolk, light cream, fresh thyme, parsley and salt and pepper to make the custard filling.
  7. Scatter the caramelized onions into the pie shell, and top with diced ham and cheese.
  8. Pour custard over the top evenly into the shell. Bake tart for 10 minutes.
  9. Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..
  10. Let tart cool on a wire baking rack, cut into wedges and serve.
  11. Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15-17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.

Notes

Recipe inspired by Andrew Zimmern's Bacon-Onion Tart, Food & Wine Magazine

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Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Viniagrette

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6-8

Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Viniagrette

This is one of my favorite Winter salads made with a gorgeous combination of flavors and textures. It has fresh sliced pears, toasted pecans, crumbly bleu cheese and red onions, bathed in a slightly sweet honey vinaigrette.

Ingredients

  • 3/4 cup pecans, toasted
  • 1/2 head iceberg lettuce, chopped
  • 1/2 head romaine lettuce or 1/2 bag mixed greens, chopped
  • 1/2 large red onion, sliced thin
  • 3/4 cup crumbly bleu cheese
  • 1/2 cup dried cranberries
  • 1-2 pears, cored and sliced
  • Dressing:
  • 3 tbsp veg oil
  • 1 tbsp red wine vinegar
  • 3 tablespoons honey, heated
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoons salt (optional)
  • 1/4 teaspoon fresh ground black pepper (optional)

Instructions

  1. Salad:
  2. Preheat oven to 325 degrees.
  3. Place pecans on a baking sheet and toast for 7-10 minutes until lightly browned.
  4. Chop lettuces and slice onion, add to large salad bowl with cranberries.
  5. Core and cut pears into thin slices. Toss some into salad, save some for topping.
  6. Heat honey and make dressing; toss with salad ingredients, top with crumbly bleu cheese and sliced pears.
  7. Dressing:
  8. Combine vinegar, warmed honey, salt and pepper in a blender or whisk together well in a mixing bowl.
  9. Slowly stream in olive oil whisking vigorously until all oil is blended into a gorgeous vinaigrette dressing.
  10. Toss with salad ingredients.
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Chicken Empanadillas (Empanadas)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 10-12 empanadillas

Chicken Empanadillas (Empanadas)

This is a classic recipe for Chicken Empanadillas (or empanadas). It has a flaky buttery dough surrounding a savory mixture of shredded cooked chicken, onions and spices, then lightly fried to crispy golden brown perfection. Serve with fresh tomato salsa for some extra heat and Latin flavor.

Ingredients

  • 1 tbsp. Evoo
  • ½ lb. cooked chicken breast & thigh
  • ½ medium yellow onion, finely chopped (about ½ cup)
  • ¼ cup Tomato Sauce
  • 6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced
  • 2 tbsp. Sofrito
  • 1 packet Sazón with Coriander and Annatto
  • 1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
  • ½ tsp. Dried Oregano Ground Black Pepper, to taste
  • 1 package (14 oz.) Discos (Yellow), thawed Corn Oil, for frying

Instructions

  1. Heat oil in a large skillet over medium heat. Add shredded chicken and cook until browned, breaking up meat with a spoon, about 10 minutes.
  2. Add onions and cook until soft, about 5 minutes more.
  3. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  4. On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  5. Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer).
  6. Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.
  7. Serve warm or at room temperature with a side of salsa.
  8. Makes 10 to 12 empanadillas.
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Gluten-Free Spinach, Mushroom and Cheese Egg Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8

Gluten-Free Spinach, Mushroom and Cheese Egg Casserole

This is a healthy and delicious gluten-free egg casserole made with spinach, sautéed mushrooms, onions and cheese baked into a fluffy savory dish that will feed a crowd and leave room for the heavier fare at the brunch table.

Ingredients

  • 1 large bag (10 oz. each) spinach
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1 1/2 packages (8 oz. each) sliced mushrooms
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup Gluten-Free Bisquick® mix
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs

Instructions

  1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  2. Sprinkle spinach, 1 cup of the cheese, the mushrooms and onion in pie plate.(I personally recommend sautéing the onions and mushrooms for a few minutes first to soften them before adding to the casserole.)
  3. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
  4. Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese.
  5. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Notes

Recipe adapted from Betty Crocker

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Brown Sugar Butter Monkey Bread

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 12

Brown Sugar Butter Monkey Bread

This recipe for Monkey Bread is sure to be a huge hit at your next brunch gathering with friends. It's super easy to make, using Pillsbury biscuits and is topped with brown sugar, butter, walnuts and cinnamon baked into a caramelized construction of sweet buttery goodness. It won't last longer than 5 minutes - promise!

Ingredients

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1/2 cup chopped walnuts, if desired
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, melted

Instructions

  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts among the biscuit pieces.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Notes

Recipe from Pillsbury.com

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Girls-Brunch-Table

As I reflect on 2013, this has been a year filled with challenges and opportunities, adventures and growth both personally and professionally. Good times and bad times, which I’m thankful for and have made me stronger. Wishing all of you a Happy New Year 2014 and health, happiness and good eating! Cheers! xx

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Food Styling for Mario Lopez and Avocados from Mexico on NBC Live and Bethenny Shows!

Posted by on Dec 17, 2013 in Appetizers, Cheese, Chicken, Dressings/Marinades, Entrees, Ethnic Recipes, Fall Recipes, Food Styling & Photography, Gourmet Food and Drinks, Healthy Cooking, Holiday, Holiday Recipes, Italian, Italian Dishes, Italian Food, Latin Food, Mediterranean, Mexican Food, Nutrition, NYC, Salads, Savory Dishes, Special Occasion, Spreads/Dips, Uncategorized, Vegan, Vegetable Dishes, Vegetarian, Veggies, Winter Recipes | 0 comments

Mario Lopez NBC Live

I recently did a fun food styling TV segment for Mario Lopez and Avocados from Mexico on the Bethenny show and NBC New York Live. The segment featured Mario discussing his new cookbook Extra Lean,  demonstrating how to use fresh avocados in your everyday cooking for delicious healthy meals. I made his Chicken Enchiladas with Black Bean, Corn and Avocado Salsa for the show – it turned out absolutely delicious and was a hit backstage! I also made some gorgeous Avocado, Mozzarella and Tomato Salad Bites for the Bethenny Show that were super cute and delicious. Here’s the recipes and some fun behind the scenes photos from the show!

WATCH THE VIDEO FROM NY LIVE NBC SHOW 

Chicken Enchiladas

Chicken Enchiladas with Black Bean, Avocado and Corn Salsa

Serves 3

Ingredients:

6 corn tortillas
2 tsp olive oil
1/2 cup diced bell pepper
1/2 cup diced onion
1/2 tsp salt
1/2 tsp dried oregano
6 oz cooked chicken breast, shredded
2 tbsp canned green chiles
1/2 cup mild tomato salsa, divided
1/2 cup low fat shredded cheese (cheddar or Monterey Jack recommended)
Chopped scallions
Hot sauce (optional)
Nonstick cooking spray

Directions:

  1. Preheat oven to 375°F.
  2. Wrap tortillas in aluminum foil and place in the oven to warm.
  3. Heat oil in large skillet over medium heat; add onions and peppers. Season with salt and oregano and sauté for 5 minutes.
  4. Add chicken, green chiles, 1/2 cup salsa, and spinach and cook until spinach is wilted.
  5. Remove tortillas from the oven and spray a 9 x 9 inch baking dish with non-stick cooking spray
  6. Place 1/4 cup of chicken mixture in a tortilla, roll up and transfer to baking dish; repeat with remaining tortillas.
  7. Top tortillas with Black Bean, Avocado and Corn Salsa and cheese and bake for 10 minutes until cheese is melted.
  8. Garnish with chopped scallions, additional Black Bean, Avocado and Corn Salsa and serve with hot sauce, if desired.

—–

Black Bean, Avocado and Corn Salsa

Serves 4 – 8

Ingredients:

1/4 cup vinaigrette salad dressing
1/4 cup sliced scallions
2 tbsps chopped fresh cilantro
1 tsp grated lime peel
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1/2 cup diced red pepper
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced

Directions:

In large bowl, whisk together salad dressing, scallions, cilantro and lime peel. Stir in beans, corn and red pepper. Add avocado; toss gently. Season with salt, if desired.

photo: Kristen Hess

Avocado-Mozzarella-and-Tomato-Salad

Avocado, Mozzarella and Tomato Salad

Serves: 4 – 6

Ingredients:

  • 2 Hass Avocados from Mexico, sliced
  • 2 ripe tomatoes
  • 1 pound mozzarella
  • 1 1/2 ounce bunch of fresh basil leaves
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • salt and pepper to taste

Directions:

  • With a small knife or “shark”, cut the little stem end out of the tomato using a serrated knife, cut the tomatoes into 1/3 inch slices.
  • Slice the mozzarella 1/4 inch thick.
  • Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates.
  • Drizzle on the olive oil and vinegar.
  • Season with salt and pepper.

photo: Avocados from Mexico

Mario Lopez

mariolopez1

mariolopez2

mariolopez3

Set and Mario Lopez photos: Kristen Hess

 

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Mix it Up! Non-Traditional Holiday Menu Ideas & Recipes from NYC Top Chefs

Posted by on Dec 12, 2013 in Asian Food, Entrees, Ethnic Recipes, Fall Recipes, Gourmet Food and Drinks, Grilled Recipes, Holiday, Holiday Recipes, Italian, Italian Dishes, Italian Food, Latin Food, NYC, Pork, Potatoes, Savory Dishes, Seafood, Seafood Recipes, Spanish Food/Tapas, Special Occasion, Thanksgiving Recipes, Uncategorized, Winter Recipes | 0 comments

International Holiday Menus

It’s that time of year again to start planning menus and recipes for the holidays. But instead of just serving traditional turkey or ham,  mashed potatoes and green bean casserole, why not mix it up a little bit and serve your holiday meal with an international flair? I had the opportunity to go behind the scenes and interview several Top Chefs and restaurants in NYC to get some creative ideas for non-traditional holiday menus for the holidays. Whether it have a Latin, French, Asian, Jewish or Italian twist; here are some great international menu ideas and recipes for a fabulous holiday meal with family and friends that break the norm.

Latin Holiday Menu – Alex Raij, Executive Chef at Txikito NYC     

Executive Chef Alex Raij from the Latin restaurant Txikito in NYC always makes a classic, festive dish for the holidays. This Canelones de Bakalao Recipe (Salted Cod Fish Canneloni with Crème Fraiche) feeds a crowd and references Basque, Catalan and Argentine family holiday traditions that Chef Raij grew up with in Spain. Serve with other traditional Spanish hot and cold tapas such as: Pikillos: roasted Navarran sweet peppers with ajoarriero; Kroketas: crispy creamy croquettes; Boquerón: marinated white anchovy with eggplant and piquillo; Cogollos: butter lettuce, Basque anchovy, and Bonito del Norte and Tutera: gratin of artichoke, Roncal, Jamón.

Canelones de Bakalao

Canelones de Bakalao

Photo Credit: Kristen Hess

Canelones de Bakalao Recipe (Salted Cod Fish Canneloni with Crème Fraiche)

Executive Chef Alex Raij, Txikito

Serves 6

1 9×9 inch baking dish, preferably earthenware
12 – 4 inch square pieces fresh pasta sheets boiled and shocked in ice water (The Chef recommends cooking longer sheets and then cutting them after they are cooled in ice bath so they are more uniform)

Filling and topping

2.5 pounds cod
2 tablespoons Kosher salt, plus more for seasoning
2 cups olive oil
1.5 cup tomato pulp pref. pomi brand
2 cups Creme fraiche
2 tablespoons  finely chopped chives
50 grams hackleback or other high quality caviar

Preheat oven to 375 degrees.
Salt the cod with the 2 T. kosher salt and let stand 10 minutes.
Rinse and pat dry.
Place the cod in a small pot and cover with olive oil.
Place on medium low heat and poach the cod in the oil until it flakes when prodded
Remove the fish to a mixing bowl to cool.
Pour 1/2 cup of the poaching oil over the cooling cod to cool with it.
Heat remaining oil add the tomato fry the tomato until cooked and a little sweet, season with salt.
Pour the tomato oil mix I the bottom of the baking dish.
Break up the cooled cod and flake it with clean hands.
Whip it up with the oil with a spatula or wooden spoon.
Place 6 pasta sheets side by side and place 1/12 of the filling at the end of each sheet.
Roll away from you and place on the tomato.
Repeat with the rest of the filling and next 6 sheets.
Season the crème fraiche with salt and pour over the caneloni.
Bake at 375 until bubbly.
Sprinkle with chives and top with caviar just before serving.

Serve 2 pieces per person.

Printed with permission of Alex Raij. All rights reserved.

—–

French Holiday Menu – Olivier Quignon, Executive Chef at Bar Boulud

Even as Chef Olivier Quignon of Bar Boulud prepares to celebrate his seventh Christmas in NYC, he hasn’t lost touch with the French holiday traditions of his hometown, the Northern French town of Beauvais. Christmas in the Quignon household, and in the restaurant he helms on behalf of renowned French Chef Daniel Boulud, Bar Boulud, is traditional to a tee, lasting up to six hours and spanning just as many courses. What does a typical French holiday meal entail?

Oysters “Always oysters. We shuck them at lunch and the eating begins.”

Cured or Smoked Fish

Foie Gras “This can be hot, seared, or served as a terrine.”

Hot Fish or Pasta

Poultry

Beef or Game

Cheese “ALWAYS cheese. French people eat cheese at practically every meal. We may sometimes skip dessert, but we never skip cheese.”

Pastry “At Christmas this is often a Bûche de Noel. But my wife is a pastry chef, so there are usually many desserts.”

Tournedos Rossini with Truffles and Foie Gras

Tournedos Rossini with Truffles and Foie Gras

Photo Credit: Kristen Hess

Traditionally, Tournedos Rossini is a French steak dish, purportedly created for the composer Gioachino Rossini by French master chef Marie-Antoine Carême. The dish comprises a tournedos (beef tenderloin) pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. A few slices of black truffle and Madeira demi-glace sauce garnish the dish.

At Bar Boulud New York, ‘Rossini’ is a dish that makes an appearance on the menu every holiday season, and on the tables at many French holiday meals. It is rich in ingredients and flavors, hearty, and the perfect celebration dish. There are several way to prepare Rossini, but Bar Boulud sticks to the traditional preparation—seared beef tenderloin atop a brioche toast, topped with seared foie gras and Madeira-beef jus, served with Pommes Macaire dotted with a celery root puree.

Tournedos Rossini with Truffles and Foie Gras and Pommes Macaire

Executive Chef Olivier Quignon, Bar Boulud

Serves 4

Pommes Macaire

Kosher salt, as needed
4 yellow gold potatoes
Salt and freshly ground white pepper
Black truffle butter or oil
2 egg yolks
Canola oil for frying
½ cup flour

Celery Root Puree

1 small (about 3/4 pound) celery root, peeled
Salt
1 tablespoon butter
1 cup milk
Freshly ground white pepper

To Finish

1 ½ lbs angus beef tenderloin, tied with butchers twine
12 ounces fresh grade A foie gras
6 tablespoons beef jus or demi glace
2 ounces Madeira
1 Tablespoon chopped shallot
4 ¼ thin slices of brioche, cut into 3 ½-inch circles, toasted
8 small light green celery leaves
1 small black winter truffle

For the Pomme Macaire

Preheat the oven to 350°F. Make a bed of salt on an aluminum foil-lined baking sheet and place potatoes on top. Bake potatoes for 45 minutes, or until tender.

Remove from the oven, and when cool enough to handle, cut potatoes in half and scoop the flesh into a bowl. Mash the potato with a fork, season to taste with salt, pepper, and truffle butter (or oil). Stir in the egg yolk to combine.  Press mixture into a bread loaf pan and chill overnight.

Turn the potatoes onto a cutting board and cut into (at least 8) 3 x ½-inch batons. Lightly coat the batons in the flour and shake off excess.

Fill 1/3 of a saucepan with canola oil and heat to 350°F. When ready to serve, fry the potatoes  in batches until golden brown. Strain onto a paper towel-lined tray, sprinkle with salt.

For the Celery Root Puree

Cut the celery root into medium dice. Place the butter in a medium saucepan over medium heat and cook until browned. Add the celery root, milk, and water to cover; bring to a simmer. Cook until tender, about 12 minutes. With a slotted spoon, transfer the celery root to a blender and puree with enough of the cooking liquid to make a smooth puree. Pass through a fine-meshed sieve into a bowl.

When ready to serve, transfer to a small saucepan and stir over medium heat to heat through.

To Finish

Slice the tenderloin into four portions and season on all sides with salt and pepper.

Cut the foie gras into four slices and season on all sides with salt and pepper.

Place a large sauté pan over high heat. Once very hot, sear the foie gras on both sides to brown, about 2 minutes on each side.  Transfer to a platter, cover with foil and set aside.

Reduce the heat to medium and return the pan with the foie gras fat to the heat.  Sear the beef on all sides, about 3-4 minutes each, basting the meat constantly with the fat. Brown the beef on all sides while basting the constantly with the fat in the pan, about 10 minutes, or until the internal temperature reaches 120°F for medium rare.  Transfer the beef to the platter with the foie gras, cover, and rest in a warm place.

Add the shallots to the same pan over medium low heat, and cook, stirring until translucent. Add the Madeira and simmer to reduce by 2/3. Stir in the beef jus and adjust seasoning with salt and pepper if needed.

For each serving, place a brioche toast on a plate and top with a portion of beef. Top the beef with a piece of roasted foie gras, and shavings of black truffle. Place two pommes macaire next to the beef and top each with a spoonful of celery puree. Garnish puree with two celery leaves.  Spoon the sauce from the pan around and serve.

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Asian Holiday Menu – Hung Huynh, Executive Chef at Catch Restaurant NYC       

Whole Roasted Branzino is a favorite recipe of Chef Hung Huynh of Catch NYC for the holidays. It’s simple, delicious and easy to make and great for feeding a crowd. Chef Hung also recommends adding some miso, ginger, soy and lemongrass to the seasonings to amp up the Asian flavors in this beautiful seafood holiday dish. His Asian inspired holiday menu includes:

Roasted Whole Branzino

Sautéed Green beans with EVOO and Soy Sauce

White or Brown Steamed Rice

Miso Soup

Fresh fruit

Roasted Whole Branzino

Roasted Whole Branzino

Photo Credit: Kristen Hess

Roasted Whole Branzino

Executive Chef Hung Huynh

Serves 2-4 people

Ingredients:

1.5 to 2 pound Branzino
1 tablespoon of Aged Balsamic

Seasoning Rub:

1 tablespoon of salt
1 teaspoon of ground black pepper
1 teaspoon of picked chopped thyme
3 cloves of minced garlic
3 tablespoons of olive oil
Zest of one lemon
Zest of one lime

Directions:

Before cooking, the Branzino must be scaled, gutted and scored.
Combine all the seasoning rub ingredients.
Rub entire fish with seasoning including the cavity, distributing evenly.
Make sure that the entire fish is covered in the rub.
Take a half sheet pan and roast at 450 degrees for about 15 minutes.
Reserve the remaining olive oil in the sheet pan.
Place the fish on a platter and drizzle with the reserved olive oil and aged balsamic vinegar.

—–

Jewish Holiday Menu – Zach Kutsher, Proprietor, Kutsher’s Tribeca

Zach Kutsher, Chef and Owner of Kutsher’s Tribeca, always serves Latkes for the Hanukkah holiday. These crispy potato latkes are a traditional Jewish dish made of grated potatoes, onion, eggs and matzo meal, shaped into round potato pancakes and fried to a crispy golden brown. The traditional way to serve them is with a spoonful of sour cream, but Zach likes to also add ½ ounce of caviar (salmon roe, paddlefish caviar and wasabi flying fish roe) to the latkes to give them a special holiday touch. Some other fun ideas that Chef Zach does to dress up the latkes are to use some non-traditional savory toppings such as:

Peking Duck with Cucumber, Scallions and Sesame Hoisin

Wild Hen of the Woods Mushrooms and Herbed Ricotta

Gravlax and Dilled Creme Fraiche

Pastrami Reuben (pastrami, sauerkraut, emmentaler and thousand island dressing)

VLT – Veal Bacon, Lettuce and Tomato

To make it a complete Jewish holiday menu, serve the latkes with: Chopped Duck and Chicken Liver, Seasonal Pickles, Golden and Red Beet Salad with Lemon Ricotta, Arugula and Pecans, Turkey or Brisket with Challah Chestnut Stuffing, Cheesy Spaetzle Kugel, Brussels Sprouts and Pumpkin Shlishkas with Amaretto Matzo and Sage Brown Butter and Babka Sticky Buns for dessert.

Crispy Potato Latkes

Crispy Potato Latkes

Photo Credit: Kutsher’s Tribeca

Potato Latkes Recipe

Zach Kutsher, Kutsher’s Tribeca

Ingredients:

1 pound potatoes
1 egg
1 egg yolk
6 ounces onion
3/4 ounces matzo meal
1/2 teaspoons salt
1/2 teaspoons lemon juice

Preparation:

Grate onion on the fine side of a cheese grater and then line a strainer with some paper towels and let drain in sink as dry as possible.

Mix egg, yolk, matzo meal, salt, lemon juice, and drained onion together, set aside.

Julienne the potatoes (cut into thin small matchsticks) or grate on the large side of cheese grater, and periodically put the potato in the egg mix to prevent browning. Do not wash potato after it is cut.

Mix all together, fry in schmaltz (rendered/clarified chicken or goose fat – or you can substitute canola oil)

Take one handful of mix, twisted in the palm of your hand like you would spaghetti on a fork, till golden brown and crispy, then flip.

Finish in oven if necessary.

Season with salt and pepper to taste.

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Italian Holiday Menu – Gabe Thompson, Executive Chef of Epicurean Group (dell’anima, L’Artusi, L’Apicio, and Anfora)

Grilled Pork Chop

Grilled Pork Chop

Photo Credit: Epicurean Group

Chef Thompson, Executive Chef of the Epicurean Group in NYC loves creating special menus for the holidays. It is all about the food, flavors and family. His menu below puts his crave-able Italian twist on some fall favorites to make for a classic holiday menu!

Roasted Acorn Squash Salad- radicchio, agrodolce raisins, pecans, fiore sardo (aged Sheeps milk cheese)

Orecchiette — turkey sausage, sage, sweet potato

Grilled Pork Chop — roasted vegetable and chestnut panzanella, pork sugo

Warm Cranberry-pumpkin Budino – served with apple cider sauce

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Roasted Acorn Squash Salad Recipe

Executive Chef Gabe Thompson, Epicurean Group

Serves 4-6

2 acorn squash (1 ½ pounds)
¼ cup extra virgin olive oil
Kosher salt
2 tablespoons butter
8 sage leaves
2 tablespoons maple syrup

Preheat oven to 350 degrees. Cut each squash into 8-9 wedges, each wedge about 1 inch thick. Remove and discard seeds. In a large bowl, toss the squash wedges together with 2 tablespoons olive oil and season generously with salt.

Meanwhile, heat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil, and 1 teaspoon of butter. As soon as the butter melts, add half of the squash to the pan, arranging the pieces so that they are cut-side down. Sprinkle half of the sage over the squash. Cook undisturbed until it is golden brown on one side, about 2-3 minutes. Turn each squash piece over and cook for another 2-3 minutes until golden brown on the other side. Remove squash from the pan and place on a half sheet tray or cookie sheet. Repeat this process with remaining olive oil, butter, squash and sage leaves.

Drizzle maple syrup over the squash segments. Place in the oven and bake until each piece of squash is easily pierced with a fork, about 25-30 minutes. Remove and set aside.

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Baby Asparagus, Garlic & Three-Cheese Tart

Posted by on Nov 24, 2013 in Appetizers, Baking, Cheese, Eggs, Fall Recipes, French Recipes, Gourmet Food and Drinks, Holiday, Holiday Recipes, One-Pot Dishes, Pies and Tarts, Savory Dishes, Special Occasion, Spring Recipes, Thanksgiving Recipes, Uncategorized, Vegan, Vegetarian, Veggies, Winter Recipes | 0 comments

Baby Asparagus, Garlic & 3-CheeseTart

Whenever the holidays roll around, I love to bake and experiment with luscious pies and savory tarts. Puff pastry is such an easy way to make appetizers fit for a crowd, especially when you buy it pre-made from the grocery store. (I especially like Dufour brand which I get from Whole Foods and Fairway stores in NYC, it’s super flaky and buttery and light.) You simply roll them out on to a floured surface or a non-stick silicone baking mat (try Silpat), score the edges and prick a few holes in it and pre-bake it for about 15 minutes.  Then, you can top it with any sweet or savory topping you like and bake it into a buttery, crispy delightful tart (or cut the pastry into smaller rounds with a biscuit cutter) to feed a crowd for brunch or a holiday appetizer.

Asparagus-Garlic-3Cheese-Tart2

I decided to top this one with some sauteed baby asparagus and garlic with red chile flakes along with three creamy melty cheeses: ricotta, gruyere and parmesan and a hint of lemon zest. All you gotta do is create your masterpiece, pop it in the oven and cut it into squares and you’ve got a crowd-pleaser waiting to happen and a party in your mouth. If you’re not a big asparagus fan, try experimenting with some other veggies: broccoli, mushrooms, brussels sprouts, butternut squash, spinach – whatever you fancy, and play with other cheeses, as long as they are good for melting such as Monterey Jack, Brie, Gorgonzola or Mozzarella. The ricotta base I wouldn’t substitute though – it gives it a creamy layer of flavor and texture that’s just too good to give up and protects the pastry base from getting soggy from the vegetables and cheese. Throw some cooked bacon, ham or prosciutto on it too if you really want to add some savory flavor. And if you want to go the extra mile and make your own pastry dough, go for it – but it takes a lot longer and a little more elbow grease to get it perfect. Happy Holidays!

Baby Asparagus, Garlic & Three-Cheese Tart

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

Ingredients

  • 1 puff pastry sheet (pre-made frozen or homemade)
  • 1 bunch of baby asparagus, washed and trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1/2 tablespoon red pepper flakes
  • 1 container ricotta cheese
  • 1 egg, whisked
  • 1 cup Parmesan cheese, shredded and divided
  • 1 tablespoon fresh thyme
  • 1 tablespoon lemon zest
  • Sea salt and fresh ground black pepper, to taste
  • 1 cup Gruyere cheese, shredded

Instructions

  1. Preheat oven to 400 degrees.
  2. Heat olive oil over medium heat and saute asparagus spears with the shallots for about 5-7 minutes until they get soft. Add minced garlic and red pepper flakes and saute for another 1-2 minutes. Remove pan from heat and set aside.
  3. In a large mixing bowl, add ricotta, whisked egg, half of the Parmesan cheese, thyme, lemon zest, sea salt and pepper.
  4. Roll out pastry sheet into a 16"x10" rectangle on to a Silpat (silicone baking mat) or parchment paper. Score around the edges 1 inch border and prick the base of the pastry with a fork in several places. Bake the pastry in oven for 15 minutes. Remove from oven and let cool for a few minutes before adding toppings.
  5. Spread the ricotta and cheese mixture over the base of the puff pastry evenly. Top with sauteed asparagus, shallots and garlic, laying out asparagus spears in a flat row across the pastry.
  6. Sprinkle over the top the shredded Gruyere cheese and the rest of the Parmesan cheese. Sprinkle additional fresh thyme if desired.
  7. Place the tart (on the Silpat or parchment paper base) on a rectangle baking sheet into the oven and bake for 20-25 minutes until pastry is crisp and golden brown and the cheese on top is bubbly.
  8. Remove from oven and let cool for about 5-10 minutes. Cut tart into squares and serve.

Notes

Delicious for a holiday brunch or appetizer (you can always cut tart into bite size pieces to feed a crowd). Serve with a crisp white wine such as Pinot Grigio or Chenin Blanc.

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