Cook Like a Rock Star (38 page)

SERVES: 4 TO 6 • TIME: ABOUT 1 HOUR

Any recipe that includes cauliflower makes me a happy girl. In this dish I roast cauliflower (which is one of the easiest ways to cook it) together with Jerusalem arties (a.k.a. sunchokes), and the payoff is huge: You get great flavor and a really sexy texture. Then I add some spices. The end result is a super-special, slightly exotic side dish—with a minimum amount of effort. This is the way I like to roll!

MISE EN PLACE

1 head of cauliflower, cut into bite-size florets

1 pound Jerusalem artichokes, cut into 1-inch dice

Extra virgin olive oil

Kosher salt

1 tablespoon cumin seeds,
toasted and ground
)

½ teaspoon cayenne pepper

1 bunch of fresh chives, finely chopped

1
Preheat the oven to 375°F.

2
In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.

3
In a small bowl, combine the cumin and cayenne and add it to the veggies. Toss well to thoroughly combine.

4
Spread the veggies on a baking sheet in one even layer—use two baking sheets if necessary. Roast for 20 minutes, then stir the veggies so they have the chance to brown all over, and rotate the pan to ensure even cooking. After 20 minutes, repeat this process again.

5
Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender, and smell wonderful—almost like popcorn! If they aren’t lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning if necessary.

6
Remove the veggies from the oven, sprinkle with chives, transfer to a serving dish, and serve immediately.

I’d eat a bouquet of this flower!

SERVES: 4 TO 6 • TIME: ABOUT 1¼ HOURS

Some people think of lentils only in terms of soup, but you can do a lot with the lowly lentil. Here I go for a classic flavor combo and add some beautiful bacon into the mix … as I always say, everything tastes better with bacon!

MISE EN PLACE

FOR COOKING THE LENTILS

2 cups green or black lentils

½ red onion, peeled, hairy end left on

½ carrot

1 celery rib

2 cloves garlic

2 bay leaves

1 thyme bundle, tied with butcher’s twine

Kosher salt

FOR FINISHING THE LENTILS

Extra virgin olive oil

4 slices of bacon, cut into lardons

½ red onion, finely diced

Kosher salt

1 clove garlic, smashed and finely chopped

1 carrot, finely diced

1 celery rib, finely diced

½ cup reserved lentil cooking liquid

1 bunch of fresh chives, finely chopped

TO COOK THE LENTILS

1
In a large saucepan, combine the lentils, onion, carrot, celery, garlic, bay leaves, and thyme bundle. Add water to cover everything by about 2 inches. Bring the water to a boil (BTB) and reduce to a simmer (RTS); cook for 20 to 30 minutes, or until the lentils are soft.

2
Remove the pot from the heat and season the water with salt. TASTE it to make sure it is well seasoned. Let the lentils sit in the salty water for 10 to 15 minutes.

3
Ladle out ½ cup of the lentil cooking water and reserve. Strain the lentils. Remove all the veggies and aromatics and discard.

TO FINISH THE LENTILS

1
Coat the bottom of a large sauté pan lightly with olive oil, add the bacon, and bring to medium heat.

2
When the bacon has rendered a lot of fat and become brown and crispy, 5 to 6 minutes, add the diced onion. Season with salt and cook until soft and aromatic, 8 to 10 minutes.

3
Add the garlic and cook for 2 to 3 minutes more, stirring frequently.

4
Add the carrot and celery and continue to cook until soft and aromatic, another 2 to 3 minutes.

5
Add the cooked lentils and the reserved lentil cooking water. Cook until most of the liquid has reduced. Taste for seasoning and add salt if needed. Toss in the chives and serve hot or at room temperature.

Lentils and bacon, lentils and bacon, lentils and bacon, oh my!

SERVES: 4 • TIME: ABOUT 2 HOURS

I’m a huge fan of potatoes! Which is why I love this dish. It’s the perfect base for poached eggs at brunch, to sop up the juices of a big
rib eye steak
, to complement my fabulous
brined pork chops
, or just for lunch. When this was on the menu at my restaurant and I was craving something porky, cheesy, and delicious, I’d have one of the line cooks fry up one of these lovelies for me to eat while I worked. Yum!

MISE EN PLACE

2 pounds Yukon gold potatoes, peeled and cut into quarters

Kosher salt

¼ cup heavy cream

¾ cup freshly grated Fontina cheese

½ cup prosciutto, cut into ¼-inch dice

2 large eggs

Extra virgin olive oil

These lovely cakes need to chill for at least an hour before cooking so if you want to really streamline the operation, make the cakes ahead (even the day before) and stick them in the fridge until you’re ready to eat.

1
Put the potatoes in a large saucepan and cover with water; season the water generously with salt.

2
Bring the water to a boil (BTB) and reduce to a simmer (RTS). Cook the potatoes for 25 to 30 minutes, or until fork-tender. Drain the potatoes well.

3
In a small saucepan, heat the cream.

4
While the potatoes are still hot, mash with a potato masher, leaving them a little bit lumpy; stir in the hot cream.

5
Mix in the Fontina, prosciutto, and eggs and stir well to combine. Taste and add salt if you need to—you probably will.

6
Form the potato mixture into cakes about 2½ inches wide and ¾ to 1 inch thick. Put them on a baking sheet and refrigerate for at least 1 hour.

7
Preheat the oven to 375°F.

8
Coat a large nonstick sauté pan with olive oil and bring to high heat. Working in batches, brown the cakes on both sides, about 2 minutes per side. Place the browned cakes on a baking sheet and transfer them to the oven for 10 to 12 minutes, or until heated through.

You say potato—I say potato
cake
!

Pommes Chef Anne

SERVES: 4 TO 6 • TIME: ABOUT 1½ HOURS

This is my interpretation of the French classic, pommes Anna. It’s just as elegant as the traditional version, but I’ve added Parm for a cheesy little twist. What’s beautiful about this dish is how the outside gets a delicious crispy crust while the inside has a wonderfully delicate texture, thanks to the layers of thinly sliced potatoes. I also love that you can make one cake and then just cut it into individual portions—super-cinchy!

MISE EN PLACE

3 russet potatoes

Extra virgin olive oil

¾ cup freshly grated Parmigiano

Kosher salt

1
Preheat the oven to 425°F.

2
Working one potato at a time, use a mandoline to cut the potatoes into slices about ⅛ inch thick, or as thinly as you can. (Contrary to what you might have heard, you don’t want to put the potatoes in water because this will wash off the starch—which will prevent them from sticking together. Just work quickly so the potatoes don’t turn brown.) Coat an ovenproof 8-inch nonstick sauté pan with olive oil. Starting in the center of the pan, lay the potato slices in concentric circles. (You’re going to flip this out of the pan eventually, so your bottom becomes your top—make sure it looks pretty!) Brush the layer of potatoes with olive oil and add another layer. Brush each layer with olive oil and sprinkle every second or third layer liberally with grated Parmigiano and salt. After each layer of potatoes, use a spatula to press down on the potatoes so they stay compact.