Articles by Author
What’s Easter without Easter eggs? Hide them. Roll them. And, best of all, eat them. Of the many dishes associated with Easter, deviled eggs have always been high on the list. Traditional deviled eggs are delicious but with some adventuresome spices, hardboiled Easter eggs become devilishly delicious.
More from Zester Daily:
Our fingers stained blue, red and yellow, my sister and I loved dyeing and decorating Easter eggs. Ultimately our mother turned our colored eggs into deviled eggs with a simple recipe: peel and slice open the eggs, chop up the yolks, add a bit of mayonnaise and season with salt and pepper, then spoon the mixture back onto the egg white halves.
When we were kids that seemed good enough. But for my adult palate, deviled eggs needed spicing up. With experimentation, I discovered that hard-boiled eggs are a great flavor delivery system because they provide a solid, neutral base of flavor to which exciting flavors can be added.
Doing something as simple as adding cayenne or Mexican chili ancho powder gives the mild-mannered eggs a mouth-pleasing heat. Sweeten the flavor up a notch by stirring in finely chopped currants or borrow from Indian cuisine and mix in curry powder that has first been dry roasted in a sauté pan.
Turn the eggs into an entrée by mixing in freshly cooked shellfish. Grill shrimp or steam a few Dungeness crab legs, finely chop the savory meat and add to the yolk mixture. The result is elegantly flavorful.
This year I’m using a Mediterranean approach. Capers add saltiness and Italian parsley adds freshness. Finely chopped and sautéed anchovy filets are the secret ingredient that takes deviled eggs to another level.
Plating the eggs adds more fun
Cut into quarters or halves, the deviled eggs make a visually arresting presentation. The eggs can also be served whole, the savory filling added to two halves, which are then put back together. Plate the reconstituted whole eggs on a bed of Italian parsley or arugula and they reference the Easter eggs my parents used to hide for us to find when we were kids.
Caper and Anchovy Deviled Eggs
Always worth mentioning, using quality ingredients improves any dish. Nowhere is that more true than with deviled eggs. Use farmers market fresh eggs, quality capers preserved in brine and good anchovy filets.
The easiest way to fill the egg white sections is with a disposable pastry bag. If one is not available, use a spoon to scoop up filling and a fork to distribute it into each egg white half.
The eggs and filling can be prepared the day before or in the morning. To keep them fresh, the eggs should not be filled until just before serving.
If desired, add a touch of heat with a pinch of cayenne.
Prep time: 5 minutes
Cook time: 20 minutes
Assembly time: 15 minutes
Total time: 40 minutes
Yield: 4 servings
6 farm fresh eggs, large or extra large, washed
4 anchovy filets, finely chopped
1 tablespoon Italian parsley, washed, pat dried, finely chopped
1 teaspoon capers, finely chopped
2 tablespoons mayonnaise
Sea salt and freshly ground black pepper to taste
Pinch cayenne (optional)
1. Submerge the eggs in an uncovered saucepan of cold water. Heat the uncovered pot on a medium-high flame. Bring to a simmer and boil five minutes. Turn off the flame, cover and leave the eggs in the hot water 10 minutes. Drain the hot water. Add cold water to cool the eggs.
2. While the eggs are cooking, heat a small sauté or nonstick frying pan over a medium flame. No need to add oil. Sauté the anchovy filets until lightly brown. Set aside.
3. Peel the eggs. Discard the shells. Wash and dry the eggs to remove any bits of shell. Using a sharp paring knife, carefully slice the eggs in half, lengthwise. Remove the yolks and place into a bowl. Set aside the egg white halves.
4. Using a fork, finely crumble the yolks. Add the Italian parsley, capers and sautéed anchovy bits. Stir together all the ingredients. Add mayonnaise and mix well until creamy.
5. Spoon the filling into a disposable pastry bag. If serving the next day or later in the morning, place the egg white halves into an air-tight container and the filled pastry bag into the refrigerator.
6. Prepare a serving dish. The deviled eggs can be served as quarters, halves or reformed as whole. If quarters, cut each halve in two lengthwise. Just before serving the eggs, cut off the tip of the pastry bag. Have a paring knife or folk in hand. Carefully squeeze a generous amount of the filling into each egg white piece. If needed, use the knife or folk to tidy up the filling on each egg. Any leftover filling should be eaten on crackers as a chef’s treat.
7. As the eggs are filled, place them on the serving dish and garnish with Italian parsley or arugula. Serve cold.
Note: If the eggs are to be served whole, place the two filled halves together. Either avoid showing any of the filling along the cut edge to create a surprise or make the decorative choice to have a thin line of filling visible around the middle.
Main photo: Quarter-sized deviled eggs made with Italian parsley, anchovies and capers. Credit: Copyright 2015 David Latt
The lesser partner of center-stage bacon and eggs at breakfast, toast is often pushed to the edges of the plate waiting for a bit of butter and jam. But toast is forgotten no longer. Chef Jason Travi of Superba Food + Bread in Venice, California, has placed toast center stage, and not just for breakfast. No longer just dressed in sweet jams, toast appears on the restaurant’s menu topped with sautéed kale, prosciutto, avocado, smoked trout and muhammara, the spicy Middle Eastern condiment.
More from Zester Daily:
Why toast? Why now?
Dishes long associated with childhood meals have been improved with quality ingredients to the delight of diners. Chefs gave kid-friendly mac and cheese a makeover by adding English cheddar, fresh Maine lobster and truffle oil.
Travi was following a toast trend begun by all accounts by chef Giulietta Maria Carrelli of Trouble Coffee & Coconut Club in the San Francisco Bay area. At Superba Food + Bread, chef Travi took me into his kitchen for a video demonstration of a signature dish: grilled toast with walnut muhammara and burrata. Before we began, he talked about his partnership with Jonathan Eng, the baker responsible for making the freshly baked breads used in the restaurant.
Good toast requires great bread
At Superba Food + Bread, Eng was encouraged to be innovative. The restaurant promoted collaboration. Often Eng will come up with an idea for a new bread. He and Travi would then explore toppings that would be a good match for the texture and flavor of the new bread. Sometimes Travi asked for a bread to go with a particular dish, such as the sprouted wheat loaf he asked Eng to make with millet, flax and sunflower, pumpkin and sesame seeds. While the many sandwiches on the menu come with a variety of breads, all the toasts are made with the pain au levain.
To make his version of the classic French sourdough, Eng modified the recipe using a 16-hour cold fermentation. Using an Italian Bassanina Tubix steam pipe oven, he bakes the pain au levain loaves in 750- and 1,500-gram sizes. Both are used in the restaurant and sold in the bakery.
The only way the restaurant will be guaranteed to have freshly baked bread for the day’s service is if Eng starts work at 2 a.m. six days a week. When he arrives, the cleaning crew is just leaving. For a few hours he enjoys having the quiet restaurant all to himself. By the time Travi’s crew arrives for the breakfast service, Eng has his loafs stacked high on the wood counters, ready for the day’s diners.
A mother’s recipe passed down to her son, the chef
Chef Travi remembers watching his mother cook when he was growing up. From her Lebanese family, she learned to prepare Middle Eastern classics. One particular dish stayed in his memory, her muhammara, a spicy dip made with peppers, walnuts, bread crumbs and olive oil.
To complement the spicy flavors of the muhammara, Travi adds freshly made burrata and the crunch of pickled radish.
Muhammara-Burrata Toast With Pickled Radish
While the spread will work on any bread, Eng encourages using a good quality sourdough that is baked fresh and eschews preservatives. Although ready-made bread crumbs can be used, the quality of the muhammara will be improved when they are homemade.
The muhammara can be made the day of use or reserved covered in the refrigerator for up to five days. The radishes should pickle for two days and then can be refrigerated in an airtight container in the pickling liquid for several days.
The Aleppo powder Travi prefers is frequently unavailable. He suggests substituting cayenne powder. The heat from the two are different, so taste and adjust the amount used.
Pomegranate molasses is available in Middle Eastern and Israeli markets and sometimes in the International sections of supermarkets.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
1 whole red pepper, washed, to yield ¾ cup roasted red peppers
6 slices freshly baked bread, divided
¼ cup raw walnuts
1½ teaspoons pomegranate molasses
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ to ½ teaspoon Aleppo powder or cayenne
1 tablespoon olive oil
Sea salt and freshly ground black pepper to taste
2 cups fresh burrata
1 tablespoon Italian parsley leaves, washed, dried
1 tablespoon pickled radishes (see recipe below)
1. Heat oven to 450 F. Place the whole red pepper on a piece of parchment paper or a Silpat sheet on a baking sheet. Cook 15 to 30 minutes depending on size or until the skin is lightly browned and the flesh is tender. Remove from the oven and set aside to cool.
2. When the pepper is cool to the touch, use a pairing knife to cut off the stem and peel away the skin. Discard the skin and seeds. Finely chop the flesh. Measure out the amount needed in the recipe and reserve the remainder for another use in a refrigerated, airtight container.
3. Tear two slices of fresh bread into pieces. Heat a nonstick pan. Toast the pieces in the pan. Remove. Allow to cool. Place into a blender and pulse to make crumbs. Return the bread crumbs to the pan. Do not use oil. Toast the bread crumbs until lightly brown. Set aside to cool. Measure out the amount needed in the recipe and reserve the remainder for another use in a refrigerated, airtight container.
4. Reduce the oven to 325 F. Place the walnut pieces on a piece of parchment paper or a Silpat sheet on a baking sheet. Bake about 10 to 12 minutes or until lightly brown.
5. Remove and allow to cool.
6. Place red peppers, walnuts, pomegranate molasses, ground cumin, ground coriander, Aleppo powder or cayenne and olive oil into a blender or food processor. Blend until smooth.
7. Taste and adjust flavor by adding sea salt and freshly ground pepper.
8. Heat a grill or a grill-pan. Place the remaining bread slices on the grill just long enough for grill marks to appear. Remove.
9. Place the toast slices on a cutting board and then spread a layer of muhammara on each slice. Decoratively spoon on three or four teaspoon-sized mounds of burrata, season with sea salt and black pepper, sprinkle on pickled radish and parsley leaves.
Lebanese-Style Pickled Radish
At a supermarket or farmers market, buy fat, firm radishes with unwilted leaves attached to ensure they are freshly picked.
Prep time: 5 minutes
Cook time: 2 minutes
Pickling time: 2 days
Yield: 8 servings
2 large radishes, washed, stems and root ends removed
¼ cup water
¼ cup white vinegar
¼ cup white sugar
1. Clean the radishes to remove all dirt. Cut away any blemishes and discard.
2. Using a sharp chef’s knife, julienne the radishes, cutting from stem top to root end. The strips should be as uniform as possible, about 1/8-inch thick.
3. Place the julienned radishes in a non-reactive bowl.
4. Place water, vinegar and sugar into a small saucepan. Bring to a boil. Stir to dissolve sugar.
5. Pour the hot liquid over the radish. Cover. Let sit on the counter 2 days.
6. The pickled radish will keep up to a week in an airtight container in the refrigerator.
Main photo: Muhammara-burrata pain au levain toast with pickled radish. Credit: Copyright 2015 David Latt
The pursuit of a healthy diet is frequently lamented as an exercise in deprivation. Often the ingredients that must be given up are ones that delight the palate and excite the soul. Chef Paul Fields saw no such deprivation when he signed on to be the chef at the upscale, gluten-free Inn on Randolph in Napa, California. He serves a breakfast of Beluga lentils with roasted vegetables, sausage and a poached egg.
More on Zester Daily:
The Napa Valley is renowned for quality vineyards and award-winning restaurants. The city of Napa is less well-known. Recently in the news because of an earthquake that caused considerable damage in the downtown commercial district, the city is reviving and becoming a locus for inventive chefs and quality accommodations.
Fields is one of those chefs drawn to the valley’s bounty of agricultural products. He prides himself on being a good purveyor. He collaborates with local farmers and has a garden on the property so the produce he cooks comes fresh and organic to his kitchen. For him, no matter what a guest’s dietary restrictions might be, his goal is to create nutritious, well-plated delicious meals.
In search of a breakfast that would do just that, Fields turned to an old favorite: lentils.
Hungry guests about to begin a day of wine tasting, cycling or hiking in the valley need a hearty meal. Often regarded as low on the culinary totem pole, lentils are a heritage legume, mentioned in the Bible and served around the globe as a source of low-cost protein that is rich in vitamins, minerals and fiber. It is cultivated in a rainbow of colors and sizes including the Red Chief, the brown Pardina, the Crimson and the French Green. For his signature breakfast dish, Fields uses the glossy black Beluga lentil.
Fields accomplishes a bit of magic with what some might call the most prosaic of ingredients — a handful of lentils, a carrot, a piece of squash and an egg. A combination of contrasting flavors and textures, the dish is delicious and visually beautiful, a good way to begin the day.
Beluga Lentil, Roasted Vegetable Gluten-Free Breakfast
In addition to being gluten-free, the dish can be vegetarian-vegan when the butter, sausage and egg are omitted.
The organic Beluga lentils that Fields uses come from the Timeless Food company based in Conrad, Montana. To add heat without spiciness, dried cayenne peppers cook along with the lentils and charred onion.
Adding to the convenience of the dish, the lentils, roasted vegetables and sausages may be cooked beforehand and reheated just before serving. Only the poached egg should be prepared at the last minute.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Yield: 4 servings
1 1/2 tablespoons olive oil, divided
1/2 medium yellow onion, washed, peeled, root and stem removed, roughly chopped
1 whole dried cayenne pepper
1 cup black Beluga lentils
2 1/2 cups water
4 carrots, washed, peeled, root and stem removed, cut on the bias or into rounds
1 cup squash (butternut or acorn), washed, peeled, cut into 1/2-inch chunks or long slabs
Sea salt and freshly ground black pepper to taste
4 sausage links, chicken apple sausage or use what you like from your local market
1 tablespoon sweet butter
5 tablespoons sherry vinegar, divided
4 large eggs
1/4 cup balsamic vinegar, heated over a low flame, reduced to 1 tablespoon
2 tablespoons micro-greens (kale, chives, pea shoots), washed, dried and Italian parsley leaves, finely chopped
1/2 cup parsley leaves, washed, dried, roughly chopped
1. In a large saucepan or small pot, heat ½ tablespoon olive oil. Sauté the onion over medium heat until lightly charred. Add dried cayenne pepper and continue sautéing 5 to 6 minutes. Add lentils and water. Stir well.
2. Bring to a simmer and cook for 25 to 35 minutes uncovered or until the lentils are a little softer than al dente. Set aside.
3. Preheat oven to 450 F. Toss carrots and squash with 1/2 tablespoon olive oil, season with sea salt and black pepper.
4. Place on a baking sheet lined with a Silpat sheet or parchment paper. Using tongs, turn after 10 minutes and cook about a total of 15 to 20 minutes or until al dente. Remove and reserve.
5. Large sausages can be prepared whole, in which case the skin should be punctured all over with a sharp paring knife so the sausages do not swell during cooking, or cut into 1/2-inch rounds or 2-inch bias-cut pieces. Heat a sauté pan over a medium flame. Place the sausages into the pan and sear on all sides, using tongs to turn them frequently. When the sausages are cooked, remove from the pan, drain on a paper-towel-lined plate and reserve.
6. Heat a large sauté pan. Transfer the lentils from the pot to the sauté pan. Simmer to reduce the liquid by half. Add butter and combine with the lentils’ broth to create a sauce. Stir well.
7. Add 1 tablespoon sherry vinegar to brighten the flavors. Taste and adjust the flavors using sea salt, freshly ground black pepper, a bit more butter and vinegar. The sauce should be thick, so, if needed, simmer a few minutes longer to reduce excess liquid.
8. Fill a medium-sized sauce pan or a small pot with a quart of water. Add the remaining 4 tablespoons vinegar, which will help coagulate the egg white around the yolk. Bring to a simmer.
9. If the lentils, roasted vegetables and sausage have been prepared ahead, reheat.
10. Open an egg, being careful not to break the yolk. Stir the hot vinegar water before sliding in the egg. The gentle vortex helps shape the egg.
Cook 3 1/2 minutes for a loose yolk and 4 1/2 to 5 minutes for a medium yolk. Fields suggests using a kitchen timer so the eggs do not overcook.
Using a slotted spoon, remove the poached egg from the water and drain on a paper towel for 2 to 3 seconds.
11. If possible, heat the plates. Drizzle or use the back of a spoon to mark each plate with a small amount of the reduced balsamic vinegar, which is not only decorative but adds another layer of sweet-acidic flavor.
12. Put the carrots into the pan with the lentils and toss well to coat with the sauce. Place the squash on each plate. Spoon the lentils and carrots onto the squash. Add the sausage and top with the poached egg.
13. Dust with sea salt and black pepper. To add color and a little crunch, sprinkle micro-greens and chopped Italian parsley leaves on top. Finish with sea salt and a drizzle of olive oil.
Main photo: Beluga Lentil, Roasted Vegetable Gluten-Free Breakfast. Credit: David Latt
Just in time for holiday gatherings and good any time for parties and special occasions, here are two easy-to-make recipes that yield enough delicious cookies to delight a hungry crowd. Used in tandem, the pound cake and financier cookie recipes also solve the classic baker’s dilemma: When recipes call only for egg yolks, what to do with the whites? And vice versa.
More from Zester Daily:
When they were young, our sons loved pound cake. The recipe I developed called for egg yolks, which meant the whites went to waste. That always bothered me. Recently, I needed to make a large number of cookies for a party. I decided adapting the pound cake recipe would make a unique cookie.
But that left me with my old problem. What to do with the egg whites? No one in our house eats egg white omelets so I looked through a notebook where I keep recipe ideas. In my notes about a Parisian bakery (I neglected to write down the name) was a description of a scrumptious financier. Like a cartoon character, the light blub turned on over my head. Financiers are made with egg whites. The pound cake needs yolks. Voilà! A marriage made in the oven.
Making the cookies in silicone molds adds to the ease of preparation. No need to brush on melted butter and dust with flour because the molds are nonstick. They require a minimum amount of washing before being used again to make another round of delicious cookies.
Silicone molds are available online and in specialty cook stores such as Sur La Table and Williams-Sonoma as well as in the cookware sections of major department stores.
Best served at room temperature, the cookies will stay fresh for a week if refrigerated in airtight containers.
Lemon Zest Pound Cake Cookies
Pound cakes get their name because the classic recipe calls for a pound each of butter, flour, eggs and sugar. Adapting the recipe for use in a small mold transforms the cake into a light-as-air crisp cookie, with many of the qualities of an Italian dipping biscotti. The lemon zest contrasts nicely with the buttery richness of the cookies.
If you want to use larger molds, the yield will be lower and the cookies will need to be baked longer. Because ovens vary, I would suggest starting with a test batch of three or four cookies to determine the baking time.
The dough has a thickened consistency not unlike Play-Doh. Use your fingers to spread the dough into the corners of the individual molds.
Yield: 126 cookies made in molds 1-inch by 1 3/4 inch
Preparation Time: 30 minutes
Baking Time: 20-25 minutes
1 1/2 cups sweet butter
6 egg yolks
2 whole eggs
2 cups white sugar
1 teaspoon finely chopped lemon zest
1 1/2 teaspoons baking powder
4 cups all-purpose white flour
2 tablespoons powdered sugar
1. Heat oven to 350 F.
2. In a saucepan melt butter over a low flame. Set aside to cool.
3. In a large bowl, whisk together the egg yolks, whole eggs and sugar to a custardy consistency.
4. Add lemon zest to the egg mixture.
5. Slowly whisk in the melted, room temperature sweet butter.
6. Add baking powder and mix well.
7. Sprinkle 1/4 cup flour into the bowl. Whisk to mix well. Continue adding 1/4 cup at a time and blending until all the flour is incorporated into the egg-butter-sugar dough.
8. Into each 1-inch by 1 3/4-inch mold, place 1 1/2 teaspoons of dough. Using your fingers press down to shape the dough into each mold.
9. Put the molds onto a cookie sheet and place in the preheated oven.
10. Rotate the molds every 10 minutes for even browning.
11. The cookies will bake in 20 to 25 minutes. But because ovens vary, begin checking after 10 minutes. If the tops are lightly browned, they are probably done.
12. Remove the molds from the oven and place on a wire rack for 10 minutes. Remove each cookie and place on the wire rack.
13. When cooled to room temperature place the cookies in an airtight container and refrigerate for later use.
14. Just before serving, dust the tops with powdered sugar. Serve by themselves with coffee or tea, or with fresh berries, whipped cream or ice cream.
- Add 1/4 cup finely ground roasted almonds into the batter.
- Add 1/4 cup finely ground chopped dark chocolate or chocolate chips into the batter.
- Blend together 1/4 cup finely ground roasted almonds with 1 teaspoon white sugar. Halfway through baking, dust the tops of the cookies with the almond-sugar mixture.
Orange Glazed Hazelnut Financiers
Financiers are often prepared with ground almonds. Any nut can be used. I prefer roasted hazelnuts.
Using larger sized molds will result in fewer cookies that need to be baked longer.
Unlike the thick pound cake dough, the financiers batter is thin and is best placed into the individual molds using a spouted container like a measuring cup. Because ovens are different, I would suggest making a test batch of three or four cookies to determine the baking time.
Yield: 90 cookies made in molds 1-inch by 1 3/4-inch
Prep time: 30 minutes
Baking time: 30 minutes
3/4 cup sweet butter
1 cup, plus 2 tablespoons whole raw hazelnuts
1/2 cup all-purpose white flour
1 3/4 cups confectioners or powdered sugar
Pinch sea salt
Pinch black pepper
6 egg whites
1/4 cup orange simple syrup (see recipe below)
1. Heat oven to 450 F.
2. Melt butter and set aside to cool.
3. Place hazelnuts on a baking sheet and roast in the oven 2-3 minutes. Remove. Wrap the hot hazelnuts in a damp, cloth kitchen towel. Rub the towel against the hazelnuts to remove the skins. Measure out 2 tablespoons of the roasted hazelnuts. Cut each hazelnut into quarters and reserve.
4. Using a food processor, grind the remaining 1 cup of roasted hazelnuts into a fine meal. Keep an eye on the grind so the hazelnuts don’t over process and become a nut butter.
5. In a large bowl, use a whisk to blend together the hazelnuts, flour, sugar, sea salt and black pepper.
6. Add the egg whites and mix well.
7. Whisk in the cooled, melted butter.
8. Transfer the batter to a spouted measuring cup and fill each mold with batter.
9. In the middle of each financier place a quarter piece of roasted hazelnut on top, cut side up.
10. Clean off any batter that may have spilled onto the outside of the mold.
11. Drizzle 2 to 3 drops of orange simple syrup on top of each financier.
12. Put the mold onto a cookie sheet and place in the preheated oven for 5 minutes. Rotate the cookie sheet for even browning. Reduce the temperature to 400 F and continue baking another 5 minutes.
13. Turn off the oven.
14. Rotate the cookie sheet and leave the financiers in the oven 10 minutes or until they are lightly browned on top and firm to the touch. Making a test batch to determine how long they should remain in the oven at this juncture is helpful. Leaving the financiers in the cooling oven longer will create a crisper cookie.
15. Remove from the oven and place the mold on a wire rack. Do not remove the financiers from their molds until the mold has cooled to the touch. Then carefully remove each cookie and allow them to continue cooling on the wire rack.
The financiers can be stored in the refrigerator in an airtight container for up to a week.
Serve at room temperature with coffee or tea, with fresh berries, whipped cream or ice cream.
Orange Simple Syrup
Before making the syrup, the peel is boiled three times to remove the orange’s astringent oils.
Yield: ¼ cup
Time: 30 minutes
1/2 cup orange peel with rind, finely chopped
6 1/4 cups water
1/4 cup white sugar
1. Place the chopped orange peel and two cups of water into a saucepan.
2. Bring to a boil. Remove the pan from the stove top and strain the orange peel pieces in a fine metal strainer. Repeat the process two additional times.
3. Place the orange peel, sugar and 1/4 cup water into the saucepan. Do not stir the mixture. On a low flame, bring the mixture to a low simmer.
4. After the water dissolves the sugar, continue simmering the syrup 10 minutes. To test for doneness, dip a small spoon into the liquid. If the back of the spoon comes out coated, the syrup is done.
5. Use a fine metal strainer to separate the syrup from the candied orange peel. The orange peel can be saved for later use in a refrigerated airtight container.
6. Transfer the syrup into a spouted bottle or use a small espresso-sized spoon to drizzle the orange flavoring onto the financiers.
Main photo: Lemon Zest Pound Cake Cookies. Credit:David Latt
During a hosted visit to explore the city of Napa, I stayed at the Inn on Randolph in a leafy neighborhood within walking distance of downtown. Waiting to meet chef Paul Fields, I was offered a golden brown chocolate chip cookie, a good litmus test of a baker’s skill.
More from Zester Daily:
All too often chocolate chip cookies are overly sweet or undercooked. In either case, that puts one’s teeth on edge. When chef Fields joined me, I complimented him on the cookies. With pride he explained they were gluten-free.
The Inn on Randolph is one of the few gluten-free upscale inns in the country. Fields was challenged by owner Karen Lynch to create flavorful, quality dishes that gastronomic visitors to Napa Valley would enjoy.
Fields makes virtually everything he serves from scratch using local ingredients. Many ingredients come from the inn’s gardens and fruit trees. He doesn’t make wheat-based breads and pastries. So to satisfy the need for morning carbohydrates, the day I stayed at the inn, he served a hot plate of Beluga lentils, a poached egg, roasted carrots and squash, with maple chicken sausages.
Anyone who bakes knows how well wheat flour mixed with a liquid and a fat creates elastic dough and batters. Many supermarkets and health food stores carry gluten-free flours made from a variety of plants: chickpeas, corn, chia, buckwheat, rice bran, barley, arrowroot, amaranth, nuts, potato, millet, quinoa and tapioca. But these flours have flavors and binding properties different from wheat.
Chocolate chip cookies are part of my childhood sense memory. They evoke my mother’s kitchen, where my sister and I vied to eat the first cookie warm from the oven.
Fields’ cookies passed my-mother-used-to-make-these-cookies test. They had the right amount of chewiness and sweetness with a lovely melted chocolate flavor. They were delicious.
Inn on Randolph Chocolate Chip Cookies
Fields suggests making a good supply of the gluten-free flour blend. The flour recipe below will make 6 dozen cookies. With the holidays coming up, the flour will not go to waste. Store the blend in an airtight container in a cool, dark pantry or in the refrigerator.
Having a good supply of pre-shaped frozen cookie dough is a great help for spur of the moment holiday celebrations.
Prep time: 30 minutes
Freezer time: 10 to 12 minutes or overnight
Cooking time: 10 to 15 minutes
Yield: 3 dozen cookies
3 sticks unsalted butter, room temperature soft
2 1/4 cups dark brown sugar
2 teaspoons vanilla extract without alcohol
2 teaspoons baking powder
2 3/4 cups Inn on Randolph flour blend (see below)
8 ounces chocolate chips of your choice: milk, dark or a blend of the two
1. Preheat oven to 350 F.
2. In a mixing bowl, combine softened butter and brown sugar. Mix to combine and break up any lumps. Stir until smooth.
3. Add egg and vanilla. Mix until fully incorporated into the butter and sugar. In a separate bowl, mix baking powder with gluten-free flour blend.
4. Add the flour mixture to the butter and sugar mixture and mix well until most of the flour is incorporated. Leave some of the flour unblended.
5. Add chocolate chips. Fold together the unblended flour and the chocolate chips to prevent the chips from sticking to one another. Then mix together with the batter until no flour can be seen. Scoop out the cookies with a 1-ounce scoop or with a large spoon. Prepare a nonstick baking sheet or a baking sheet covered with parchment paper or a Silpat sheet. Place the balls of dough next to each other.
6. Freeze a minimum of 10 to 12 minutes or overnight. If the cookies are going to be baked on another day, transfer the frozen balls to an airtight container and return to the freezer.
Just before baking, remove from the freezer. Place the balls on a nonstick baking sheet or a baking sheet covered with a Silpat sheet or a piece of parchment paper. Remembering that as the cookies bake, they will expand, leave 4 inches of space between each ball of dough and the sides of the baking sheet.
7. Bake for 10 to 15 minutes to desired doneness. Remove from oven and cool on a wire rack.
Inn on Randolph Flour Blend
Weight is more accurate, but you may use cup measures. Store the blend in an airtight container in a cool, dark pantry or in the refrigerator.
Prep time: 10 minutes
1 1/2 cups or 167 grams sorghum flour, superfine
3/4 cup or 101 grams cornstarch
1/2 cup or 82 grams potato flour, finely ground
3/4 cup or 117 grams potato starch, unmodified
1/2 cup or 56 grams tapioca flour
Measure out each dry ingredient.
Mix together. Stir well.
Store in an airtight container.
Main photo: Gluten-free chocolate chip cookies made by chef Paul Fields for guests at the Inn on Randolph, Napa, Calif. Credit: David Latt
In the video, Fields shows how to freeze the cookie dough in individual portions.
Thanksgiving dinner is a feast of comfort food’s greatest hits. But even as much as I enjoy traditional favorites such as mashed potatoes, sweet potatoes, corn bread stuffing, cranberry sauce, Brussels sprouts and turkey with gravy, it’s important to bring something new to the party. When chef David Codney showed me how easy it is to make his signature truffle macaroni and cheese, I knew I was going to make this elegant dish for Thanksgiving.
More from Zester Daily:
Codney is executive chef at the The Peninsula Beverly Hills, a five-star hotel. When I met the chef, he led me upstairs to the hotel’s rooftop where pool guests were swimming and hanging out. On a warm, blue-sky Southern California afternoon, the view was fantastic.
Just below the rooftop’s railing were two gardens. Originally planted with flowers, the areas are now used to grow edible plants. While the guests relaxed on their chaise lounges, Codney walked past thick bunches of carrots, cucumbers, ginger, tomatoes, fennel, chard, strawberries, heirloom onions, radishes, edible flowers and herbs. Although Codney has local suppliers who bring him high-quality produce, he loves having a garden of his own.
He fertilizes the garden with compost made from coffee grounds and the pulp left over from making fresh juices in the kitchen. When he spotted a cluster of photo-shoot-ready tomatoes and an heirloom onion, he cradled them in his hands and held them up for me to admire.
Codney’s first job as a teenager was washing dishes in a restaurant kitchen. Curious by nature, he learned every recipe the chefs would teach him. Even though he studied at the Culinary Institute of America (CIA), he learned his craft in the kitchens of accomplished chefs.
For the video, Codney introduced three sous chefs who would join him in the cooking demonstration. Not that he needed so many cooks to prepare his easy-to-make dish, but their assistance made an important point. For Codney a successful kitchen is the result of collaboration, and he was happy to have them help demonstrate one of the hotel’s signature dishes: truffle macaroni and cheese. And with Thanksgiving and the holiday season approaching, the dish is a good way to celebrate.
Truffle Macaroni and Cheese
Codney’s riff on an American classic can be served as an appetizer, side dish or entrée.
Building flavors as the sauce reduces, he blends fats (butter, cream and cheese) with aromatics (rosemary, parsley and thyme) and uses sautéed mushrooms to anchor the dish. White wine provides acidity, cutting through the lovely richness of the dish.
Fresh truffles are not always in season and can be hard to come by for the home cook. Truffle oil is a good substitute and is available all year long. But where fresh truffles are a subtle addition to the aromatic quality of the dish, truffle oil can be perfumey, overpowering the other flavors, so Codney advises using it judiciously.
Yield: 8 appetizers or 4 entrees
Cooking time: 30 minutes
1 tablespoon kosher salt
1 pound elbow macaroni, preferably whole wheat and ridged
3 tablespoons sweet butter, divided
1 cup mushrooms (oyster, hen-of-the-woods, shiitake, brown or portabella), washed, stems trimmed, thinly sliced
Sea salt (preferably fleur de sel)
Freshly ground cracked white pepper, to taste
2 shallots, washed, peeled, ends trimmed, finely chopped
2 garlic cloves, skins and root end trimmed, finely chopped
1 tablespoon Italian parsley, washed, leaves only, finely chopped
1 tablespoon fresh rosemary leaves, washed, finely chopped
½ cup Chardonnay
2 cups stock — vegetarian, meat, poultry or seafood — preferably homemade
1 whole thyme sprig, freshly picked
1 cup salty pasta water, reserved from cooking the pasta
2 cups cream, to taste
1 teaspoon olive oil
1 tablespoon white truffle oil, to taste
1/2 cup freshly grated pecorino or Parmigiano-Reggiano cheese
1. While the sauce is being prepared, heat a large pot of water salted with kosher salt. When the water boils, add the pasta. Stir every 2 to 3 minutes. Cook 7 to 8 minutes or almost al dente. Reserve 1 cup pasta water when the pasta is drained. Toss the pasta well with a drizzle of olive oil to prevent sticking. Set aside.
2. Heat a large sauté pan over low heat.
3. Add 1 tablespoon butter and mushrooms. Season with sea salt and freshly ground white pepper. After mushrooms begin to color, add shallots and garlic. Sweat until translucent. Season with parsley and rosemary.
4. Stir well to build the flavors. Add more sea salt. To balance the rich flavors, add the white wine and stir in 1 tablespoon of sweet butter. Add the pre-cooked macaroni. Stir well to coat the pasta with the sauce. Add stock and simmer. Add the sprig of thyme.
5. Reduce the stock and toss the pasta. Add a few tablespoons of salted pasta water for flavor and to thicken the sauce. Raise the heat to continue reducing the sauce.
6. Stirring the pasta, add cream in small increments. Taste and stop adding cream when you have achieved the desired richness. Add freshly ground cracked white pepper.
7. Drizzle olive oil into the sauce. Continue stirring and reducing. Add grated cheese, reserving 2 tablespoons and stir well.
8. If the sauce is too thin, raise the heat and reduce. If sauce is getting too thick, add more stock. In either case, add a drizzle of olive oil and 1 tablespoon butter to round out the flavors.
9. Taste and adjust with salt and pepper or more cream. Remove thyme sprig and discard. Finish with a drizzle of white truffle oil. Use the oil sparingly. Too much can overpower the other flavors.
10. Plate the pasta, decorate with edible flowers or an aromatic such as finely chopped Italian parsley and shaved fresh truffles when in season. Dust with grated cheese. Finish with a drizzle of quality olive oil.
11. Serve hot as an appetizer, side dish or entrée.
Main photo: In the kitchen at The Peninsula Beverly Hills are some of the ingredients used by chef David Codney and his team to prepare truffle macaroni and cheese, including hen-of-the-woods or maitake mushrooms, grated Parmigiano-Reggiano cheese, sweet butter, whole wheat ridged macaroni and thyme sprigs. Credit: David Latt