Marcus Samuelsson’s Gnocchi

Marcus Samuelsson just seems like he is a sweet, cool guy.  He has an amazing life story and his food reflects how interesting he is. Chef Samuelsson was orphaned in a tuberculosis epidemic raging through his native Ethiopia when he was just three years old. After finding shelter in a Swedish field hospital, he and his young sister were adopted by a young Swedish couple. He started to learn how to cook at the age of six or seven. He studied at the Culinary Institute in Gotenborg and at various places in Switzerland and Austria before taking an eight-month internship at Aquavit in New York City. He then took a position at Georges Blanc in Lyon, France, a three-star Michelin restaurant. Most recently he was the winner of Top Chef Masters!

Marcus Samuelsson’s Gnocchi
Ingredients:
1 cup sea salt

2 Idaho potatoes (1/2 pound)
2 garlic cloves unpeeled, plus 1 garlic clove thinly sliced

2 large egg yolks
2 teaspoons salt
Freshly ground nutmeg
1 cup unbleached all-purpose flour

2 tablespoons olive oil
1 garlic clove thinly sliced

3 teaspoons chopped chives
Salt and freshly ground pepper








1.    Preheat oven to 350˚F.

2. Spread the sea salt on a baking sheet. Arrange the potatoes and the unpeeled garlic on the salt and roast for 30 minutes. Remove the garlic from the pan and continue to roast the potatoes until very tender, about another 30 minutes. Remove from the oven and let cool slightly.

3. Peel the potatoes and garlic and put them through a ricer into a medium bowl. Add the egg yolks, salt, and nutmeg to taste and mix well. Add the flour and knead until a dough forms. Try not to overwork the dough. (The more the dough is worked, the more flour you will need, resulting in heavier gnocchi.) Wrap in plastic wrap and let rest for 20 minutes.

4.    On a lightly floured work surface, divide the dough in half and roll each half into ½-inch thick rope. Cut each rope into ½-inch-long pieces and press the tines of a fork into each piece to make grooves in the surface. Place the gnocchi on a parchment-lined baking sheet lightly sprinkled with flour.  (At this point, you can divide the gnocchi into servings by arranging on pieces of plastic wrap dusted with flour. Wrap each serving in plastic wrap or place in zip-locked plastic bag and freeze).
  
5.    Prepare an ice bath by filling a large bowl with water and ice cubes. Bring a large pot of salted water to a boil. Working in batches to avoid overcrowding the pot, drop the gnocchi (fresh or frozen) into the water and summer until they float to the top, about 3 minutes. Remove with a slotted spoon and lace in the ice bath for 30 seconds.

6.    To reheat the gnocchi, heat the olive oil in a large sauté pan over high heat. Add the gnocchi and the sliced garlic and sauté for about 1 minute. Season with salt and pepper. Toss with chives and serve.

* I tossed it with some cherry tomatos and fennel


Delicious, and kid friendly too!

My Rock Star Chef List

I am on vacation this week so as you can see I am making simple things whenever I can.  Once I am back home in my kitchen I will dig in to the more elaborate.
The following list of my favorites and their web links is what I am going to work my way through over the next couple weeks.  I understand that a few of your favorites may be missing so send me a note with your chef and recipe (take it easy on me) and I will try and do it. Once I master my Rock Star Chefs recipes I will try out some Master Pastry Chefs!

Alex Guarnaschelli
Art Smith
Bobby Flay 
Charlie Palmer
Charlie Trotter
Daniel Boulud
David Burke
Emeril Lagasse
Gordon Ramsay
Graham Elliot
Jamie Oliver
Jean-Georges Vongerichten
Curtis Stone
Rick Bayless
Lidia Bastianich
Marcus Samuelsson
Mark McEwan
Mario Batali
Susan Feniger
Thomas Keller
Todd English
Tom Colicchio
Wolfgang Puck

* My Celebrity chef recipes will continue with amazing recipes from Curtis Stone, Wofgang Puck, Tom Colicchio and the rest of my list in January 2011

Chef Keller, let me count the ways!

When it comes to my next Rock Star Chef, Hubert Keller, I do not even know where to begin!  Simply put I LOVE his food and flare! He is a culinary genius and if I had to choose one chef to take with me on a deserted island it would probably be him, well him AND Curtis Stone, but that is for other reasons:)

Chef Keller hails from one of the most beautiful places in the world, Alsace, France ,and it shines through all his dishes. I enjoy watching him as a judge on Top Chef Just Desserts and he was fantastic on Top Chef Masters.
I first had the pleasure of tasting his fantastic fare at a business dinner at Fleur de Lyss in Las Vegas. Every single person at the table of 12 devoured everything on their plates and I ended up going back the next night for an equally amazing dining experience.  
Imagine my delight when I found out he had just opened a BURGER BAR.  He had me at the "Burger" part:) Ever since that heavenly night when I savored my Kobe beef burger, no burger has even came close. Every Vegas trip HAS to include a stop at the Burger Bar.  I try a new creation every time and all of them are heaven!  Next time you are in Vegas you HAVE to give it a try.   
Before you make another burger at home you MUST watch THIS clip.  


Perfect French Fries
by Hubert Keller and Penelope Wisner
from Burger Bar: Build Your Own Ultimate Burger
(Wiley, 2009)
Serves 4 to 6
Perfection takes time. Three days, in fact. The long soaking leaches starch from the potatoes so they turn golden and crispy on the outside and white and fluffy on the inside.
Build your own: Depending on how you choose to cut your potatoes, you can make fat or skinny fries, wedges or shoestrings. Skins on or off, your choice. I like to serve fries in small earthenware flowerpots. You could also fashion a cone of parchment paper and fit it inside a narrow glass as a holder, then fill the cone with fries.—Hubert Keller and Penelope Wisner

 Ingredients
4 large (about 2 pounds) potatoes, preferably russets, peeled, if desired
6 to 8 cups vegetable or sunflower oil for deep frying
Coarse sea salt

Want it? Click it.

Directions
1. Place the potatoes in a pan of cold water to cover, then let them soak overnight, refrigerated. The next day, drain and cut them. For skinny fries, cut the potatoes lengthwise into 1/4-inch-thick slices. Cut these lengthwise into 1/4-inch-thick strips. For fat fries, simply increase the width of your slices. For wedges, cut the potatoes lengthwise in half, then cut the halves into wedges. To make evenly sized wedges, if the potatoes are very fat, you may need to cut a lengthwise slice out of the middle of the potato and either discard it or cut it into fat fries. For shoestrings, use the julienne blade of a mandoline and cut the potatoes into very fine strips. However they are cut, place the potatoes in a bowl, cover with cold water, and again let them soak overnight, refrigerated.
2. When ready to fry, drain the potatoes well and pat dry with paper towels or a kitchen towel. Cover a baking sheet with several layers of paper towels. Put 2 cups of oil per potato in a deep, heavy pot or deep fryer. The oil should fill the pot at least one-third full. Heat it to 250?F. Working in batches, fry the potatoes until they are cooked through but remain almost white, about 5 minutes. Drain on the prepared baking sheet. The fries may be prepared up to this point several hours in advance. Cover and refrigerate until needed.
3. Just before serving, heat the oil to 360?F. Again working in batches, fry the potatoes until they are golden and crisp. The timing will depend on the size you have cut your potatoes, but allow about 3 minutes for skinny fries. When done, drain them briefly on paper towels and sprinkle liberally with salt. Scoop them into a bowl and serve immediately.

Buffalo Burger

I made mine without the cheese and apples but added some pesto, mustard and onion as garnish. It does not look as pretty as the creations in the book but the taste is awesome.  A few more tries with these recipes and my BBQ's next summer will be off the hook! Buffalo is suprisingly a great lean meat. The fries, as their name suggests, are perfection!

This is a simple and great-tasting cheeseburger. The meat has a deep, rich flavor and is becoming more popular as people come to understand that buffalo is healthful as well as delicious. The red wine-cooked onions add complexity and moistness to the buffalo.
Build your own: You could omit the onion (in that case, be extra careful not to overcook the burger), use them for a topping, or knead them into a beef or lamb burger. If pressed for time, use raw apple for its sweet-tart crunch or leave it out. Tapenade (page 128 of the book) would make a great addition to this burger, adding rich, pungent flavor and moisture.

• 2 tablespoons unsalted butter
• 1/2 medium (about 2-1/2 ounces) red onion, finely chopped
• 1/2 cup dry red wine
• 1 teaspoon finely chopped fresh thyme
• 2 pounds coarsely ground buffalo, chilled
• Freshly ground black pepper
• 2 tablespoons olive oil
• Sea salt
• 1 large, unpeeled tart apple, cored and cut into 1/4-inch-thick rounds
• About 2 tablespoons brown sugar for sprinkling
• 4 focaccia buns
• 4 slices (about 6 ounces) Gruyere cheese
• 2 large handfuls watercress and/or sprouts
• 1 large, ripe tomato, thinly sliced (optional)

In a medium sauté pan, melt 1 tablespoon of the butter over medium heat. Add the onion and stir and cook until translucent, about 5 minutes. Add the wine and thyme, bring to a boil, and cook until the pan is nearly dry, about 10 minutes. Let the onion cool to at least room temperature. The onion can be cooked a day ahead, covered, and refrigerated.
Using your hands, gently knead the meat in a large bowl together with the onion and 1-1/2 teaspoons pepper. Handling lightly to keep the texture light and juicy, divide the meat into 4 evenly sized patties about 1 inch thick. The burgers can be shaped and refrigerated, covered, for several hours or overnight.
When ready to cook, heat the olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.
Cook the burgers in the skillet, turning once or twice, for 7 to 10 minutes for medium-rare. Do not press down on the patties. With a large spoon, baste the burgers several times with the fat in the pan. (You can also preheat the oven to 450 degrees F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.) To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.
While the burgers cook, melt the remaining 1 tablespoon butter and brush the apple slices on both sides. Place them in a saute pan over medium heat or on the perimeter of the grill to cook slowly. You want them to get tender but not fall apart. After about 1 minute, turn the slices and sprinkle them lightly with brown sugar. Cook for another minute, turn, and sprinkle with sugar again. Turn, cook for another minute, and then immediately remove the slices to a plate. Cut the slices in half.
When the burgers are about half cooked, toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted. Or toast them on the outer perimeter of the grill rack.
For the last minute or two of cooking, drape a slice of cheese over each burger to melt. Then remove them to a warm platter, sprinkle with pepper, keep warm, and let rest for several minutes before serving.
To build the burgers, fan apple slices on the bun bottoms, and top with watercress, tomato slices, if using, burgers, and then the bun tops. Serve immediately.

Massimo Capra Ham & Cheese Panini

I continue my Rock Star Chef week with a suggestion from a friend, Canadian celebrity Chef Massimo Capra.  You can see Massimo regularly on CityLine or dine at his restaurants Mistura one of my favorites in T.O, or Sopra which is a chic eatery that serves delectable cocktails and has a fabulous eclectic menu that will satisfy everyone's preferences.  It is a great date night spot!

I wanted to make something quick and simple for lunch without compromising on taste and boy did I find the perfect thing on Chef Massimo's site! This easy ham and cheese panini has got to be the best tasting ham and cheese I have ever had.  I even made Ella a kids version and replaced the rosemary with green apple and she gobbled it right up! 

Ham & Cheese Panini

Ingredients:

  French Loaf
• 2 pieces Fontina Cheese
• 3 x Fresh Rosemary leaves
• 2 slices thin slices of Roasted Ham (you can pick up from your local deli)

Directions
Place together and sit on Panini press or pan till each side is a light golden brown. 

I added mustard to mine, because I LOVE mustard:)

Sometimes the simple things in life really are the best!

My kid version is made on whole grain bread with green apple slices instead of rosemary, mmmmm!

Rockstar Chef Month

November is a month that we give thanks. In a time where people are becoming rich and famous for no reason at all I find myself appreciating talent so much more.  People who create amazing things are Rock Stars to me, chefs, designers, artists and authors are so much more interesting than the Kardashian's or Jersey Shore kids, and those are the people I want to celebrate. This week I want to highlight my Rock Star chefs. These chefs all have amazing restaurants, make beyond incredible food and are also fun and fabulous to watch.
My fist pick has to be my favorite, Roy Yamaguchi.

Yamaguchi specializes in Hawaiian fusion cuisine. His chain of Roy's Hawaiian fusion restaurants focuses on fresh seafood and uses a blend of fresh local ingredients combined with Asian spices and European sauces. Check Chef Roy out Here

One of my FAVORITE THINGS!

Today I am kicking off my Rock Star Chef month.  I want to start off with my ultimate favorite,  Roy Yamaguchi.  

 *Source


I have been touring  Roy's Restaurant's for years and taking part in the cooking classes they offer whenever I can. This dish is very easy, serve it with some steamed asparagus and red potatoes for the perfect meal!

Roy's Macadamia Nut Crusted Mahi Mahi
Serves 2

Ingredients:

Two 6-7 oz portions of mahi mahi
1 cup unsalted butter, softened
½ cup macadamia nuts, chopped then toasted until golden brown
¼ cup panko breadcrumbs
Salt and freshly ground pepper

Directions:

Using a wire whisk, whip butter and macadamia nuts vigorously.  Add breadcrumbs and whip for one minute, without over-mixing.  Season with salt and pepper to taste.

Season the mahi mahi with salt and pepper.  Spread macadamia nut crust over one side of the fish.  Sear the crusted side over medium heat until edges are golden brown.  Gently flip the fish over and cook to desired doneness.  Chef recommends about 2 minutes on each side.


Thai-Style Coconut Basil Sauce
2 tablespoons Olive Oil
1 tablespoon Minced fresh ginger
1 tablespoon Minced garlic
1 teaspoon Minced dried shrimp
2 teaspoon Fish sauce
1 cup chicken stock
1 cup coconut milk
1 tablespoon Palm sugar
10 Fresh basil leaves, finely shredded

 
Heat the oil in 1 quart Covered Sauce Pan over medium-high heat. Add the ginger, garlic and dried shrimp and sauté for 2 minutes. Add the fish sauce and stir to deglaze the pan. Immediately add the chicken stock, coconut milk, palm sugar and basil and bring to a simmer. Continue to simmer for 2 or 3 minutes, until the sauce is thick enough to coat the back of a spoon. Set aside and keep warm. Serve with your plated meal.

The Rainbow Cake

For my baby girls second birthday I did not want to spend hours icing a "Character Cake" so when I found this awesome Raibow Cake by Whisk Kid I had to try it out!  Turns out it is super easy and beautiful!!

 

There are lots of variations on this cake online and some great videos on YouTube and a step by step tutorial on the Martha site here. 

Everyone enjoyed it and the kids thought it was very cool.  This is a cake I will make again, next time mabe do a reds and pinks or blues and purples.  

This is my final kids version in the shape of a Mad Hatter hat;)