The Wedge Salad, Mango Clafoutis & Six 'Dinner and a Movie' recipes are the Recipe(s) of the Week!
Grab the Labor Day Weekend 2020 Dinner And A Movie Recipe Book at http://livephi.sh/daam23
The Wedge Salad - Serves 4
Miso-Blue Cheese Dressing
Yield: 1 pint
3 Tbsp white miso (if you already have another miso in the fridge use that)
4 tsp rice wine vinegar
1 tsp black pepper, ground
1 tsp prepared horseradish
1 garlic clove, microplaned (grated)
½ cup kewpie mayonnaise (or any mayo)
¼ cup sour cream
1 tsp Dijon mustard
3 oz blue cheese (or feta or goat cheese if you don’t like blue)
Yield: 4 portions
1 cup miso-blue cheese dressing
1 head iceberg lettuce, quartered
6 oz bacon, thick cut, sliced to ¼ - ½ inch pieces
12 cherry tomatoes, sliced into rounds
½ avocado, shaved thin
1 shallot, sliced into thin rounds and placed in ice water
1 bunch chives, sliced thin
To taste cracked black pepper
Place a sauté pan over medium-high heat and add the bacon. Cook the bacon until it is golden brown and most of the fat has rendered. Remove from pan and place on paper towel to drain. Reserve for later.
Place each iceberg wedge on a small plate and drizzle ¼ cup of the miso blue cheese dressing on top, completely covering it. Spoon ¼ of the tomatoes over top and a few shaves of the avocado. Remove the sliced shallot from the water and drain on paper towel. Place a few on the wedge and then garnish with bacon and sliced chives. Finish with some fresh cracked black pepper.
Red Pepper Pan Pizza - Serves 4
Yield: 1 qt
1 cup walnuts
3 ea large red bell peppers
2 Tbsp extra virgin olive oil
2 Tbsp Aleppo pepper, or mild chili flake
1 juice from one medium sized lemon
1 tsp smoked paprika
2 Tbsp pomegranate molasses (you can find this at stores like Whole Foods or any
middle eastern market. As a substitute honey with a little lemon juice to taste
To taste kosher salt
Preheat the oven to 350F. Toast the walnuts on a sheet tray until golden brown, about 10 minutes. Remove and let cool.
Switch the oven to broil and place the peppers on a sheet tray on the upper rack of the oven. Turn them occasionally until the skins are charred and the flesh is softened, about 12 minutes.
Remove from the oven and place in a bowl and cover with plastic wrap. Let sit for 10 minutes, then remove the skins and seeds from the peppers.
Place the peppers in a food processor with the remaining ingredients and blend until smooth. Reserve. This can be made up to 5 days in advance.
(This is enough muhammara for 3-4 pies. It’s difficult to make less than this and can be used for dipping vegetables or bread in. You can freeze any leftover as well).
Yield: 1 - 9 X 13” pizza
1 ½ cup bread flour (All-Purpose will be okay if you can’t find bread flour)
1 tsp kosher salt
½ tsp instant yeast
1 Tbsp extra virgin olive oil
¾ cup cold water
Place the flour, salt, and yeast in a large bowl. Add the cold water and oil and mix the dough together by hand. The dough will be wet and sticky and this is okay.
Once the dough comes together and there are no major flour clumps then you’re done mixing.
Take a medium sized bowl or container that has a lid (if you don’t have a container with a lid, then you’ll need to wrap it tight with plastic wrap) and place about a ½ tablespoon of olive oil in the bottom.
Place the finished dough in the oiled container and then flip the dough upside down so it is completely covered in oil.
Place the lid on the container (or wrap tight with plastic wrap) and place the wrapped dough in the refrigerator overnight. 12-24 hours in advance.
Take out the dough about 3-4 hours before you are ready to bake the pizza. Take a 9 X 13” baking dish (what you would make a lasagna in) and rub the dish with about 1 ½ tablespoons of olive oil. There should be a good amount of oil in the dish. Place the dough in the baking dish and flatten it out as best you can. It will not reach the edge of the dish at this point. Cover the dish with something to keep the air out. (I use a small trash bag that I’ve cut at home and reuse it each time I make pizza.)
Let the dough rise at room temperature. If your abode is on the cooler side, you’re going to want to find a warmer spot or the process could take longer.
Just to be safe, I would check the dough after the first hour and see how it feels and how quickly the dough is rising.
At this point, press the dough down again and try to get it to go to the corners of the dish. If the dough still contracts then just let it rest and repeat the process in another hour.
After another hour has passed repeat the process to press the dough into the corners of the dish. During the last hour of the dough rising you don’t want to flatten it down too aggressively. You want to start to build gas bubbles inside the dough so be gentle.
After the 3 hour mark and the dough is nice and elastic and can reach the edges of the dish without contracting, you’re ready to build the pizza and bake.
This is a good time to pre-heat the oven to 475F and get your toppings ready.
(This pizza dough recipe can be used in a 10-11” cast iron pan as well).
1 cup muhammara sauce
8 oz fontina cheese, grated (feel free to substitute another melty grated cheese)
1 s red bell pepper, sliced thin
8 kalamata olives, pitted and quartered
8 basil leaves
Make sure the oven is pre-heated to 475F. Cover dough with half of the fontina cheese followed by the muhammara sauce, then sprinkle over the rest of the fontina cheese, making sure to go all the way to the edge. Place the sliced red bell pepper and the olives on top of the cheese.
Bake in oven for 15 – 30 minutes depending on your oven or until the cheese has melted and forms a golden crust around the edges. If the crust looks done and the cheese is not browned at all place the pizza under the broiler for about 30 seconds. Be care with this step as you don’t want it to get too dark. Remove from oven and let cool slightly.
Cut into 8 pieces and sprinkle the basil leaves over top.
Spiced Zucchini Cake with Olive Oil
Yield: 1 cake – Serves about 8 people
1 cup plus 3 Tbsp all-purpose flour
1 tsp baking soda
3/4 tsp cardamom, ground
½ tsp ginger, ground
¾ cup extra virgin olive oil
½ cup sugar
½ cup light brown sugar, packed
2 tsp kosher salt
1 egg yolk (save the egg white for the glaze)
2 tsp vanilla extract
1 lemon, zested (save the juice for the glaze)
2 cups zucchini, grated on a box grater (about 2 medium zucchini)
Pre-heat oven to 350F or 325F if using convection. Sift the flour with the baking soda and spices.
Whisk together olive oil, sugar, brown sugar, salt, lemon zest, and vanilla extract.
Add the egg and egg yolk and whisk until well combined and homogenous. Add the flour mixture and whisk until it just comes together.
Fold in the grated zucchini until well combined. (Note: you can add up to 1 cup of nuts to batter such as walnuts, pecans, or cashews if you like). Set aside.
Spray a large loaf pan (4.5 X 9”) with a non-stick cooking spray (a tsp of oil wiped across the pan also works) then dust with flour.
Shake the excess flour out. Pour the batter into the loaf pan and bake until a cake tester (toothpick works) comes out clean. About 45 – 60 minutes.
Cool the cake for about 30 minutes in the pan then turn the cake out on to a cooling rack. Flip so the top is facing up, and cool the cake completely at room temp.
Lemon Ginger Glaze
Yield: 4 portions
1 cup confectioner’s sugar, plus more as needed (also called powdered sugar)
1 Tbsp lemon juice
1 ea egg white
1/2 tsp ginger, ground
¼ tsp kosher salt
milk if needed
Combine the all the ingredients in a bowl and whisk until well combined. At this point you may need to adjust with more sugar or a little milk. You want the glaze to be thick but pourable.
It should coat the back of a spoon nicely without all running off or so thick that it doesn’t surrender to the flow.
With the cake on a cooling rack or a baking tray, pour the glaze over the top of the cake. The cake should be completely cool at this point. Pour as much as you’d like or just drizzle some over the top if you don’t like that much. You can also just dust the top with more confectioner’s sugar if you’d like.
Chef Mark Welker, Executive Pastry Chef, Eleven Madison Park, New York, NY
IG: @markwelker - first show: 8/2/98 Deer Creek, favorite show: 12/30/97 Madison Sq. Garden
Chef Mike Pyers, Culinary Director, Eleven Madison Park, New York, NY, IG: @pyersm - first show: 12/02/95 New Haven Veterans Coliseum - favorite show: 12/29/18 Madison Sq. Garden
Mizuna Salad, (shake your) coconut ginger dressing, furikake, avocado
1 lb Mizuna (or any other spicy greens)
1/4 cup coconut ginger dressing (see below)
2 bunches scallions, sliced thin at an angle (about 2 cups)
1 large fennel bulb, sliced paper thin
2 large avocados, pits removed, peeled and chopped into ¼ inch cubes
Shake Your Coconut/Ginger Dressing
1 cup + 1Tbsp coconut milk
¾ cup grapeseed oil (or neutral oil)
1/2 cup lime juice, fresh
3 Tbsp ginger, peeled, chopped
1 Tbsp sugar
1 Tbsp Dijon mustard
¼ tsp white pepper, ground (Use black if you cannot find)
Put all ingredients except the grapeseed oil and lime juice in the blender. Blend on high until smooth.
With the blender on, slowly drizzle in the oil and then the lime juice. Season with salt to taste and strain through a fine mesh strainer. Store covered in the fridge until ready to use.
Garlic Furikake Topping (optional or you can buy some at your local asian market/grocery store)
1 cup sesame seeds, toasted
2 Tbsp fried garlic (can purchase at an Asian market)
1 tsp shichimi togarashi
1 tsp nori, powdered
1 Tbsp salt
Toast sesame seeds until golden brown in a nonstick saute pan. Put into a small mixing bowl.
Add all other ingredients and mix together. Once cool, keep in an airtight container at room temperature.
Place all ingredients in a large mixing bowl except the dressing. Mix in the dressing and season with salt to taste. Divide into separate bowls and top generously with the furikake.
Grilled eggplant vadouvan yogurt, burnt onion vinaigrette, conFEE tomatoes
4 ea large japanese eggplant (or any variety will do)
1 lb cherry tomatoes (different colors if you can find them)
¼ lb mustard greens or watercress (or any salad greens will do)
2 cups greek yogurt
2 Tbsp vadouvan (french curry) or curry powder
1 quart extra virgin olive oil
½ large yellow onion
1 head garlic
1 cup sherry vinegar
3/4 cup grapeseed or neutral oil
1 Tbsp tamari or soy sauce
¼ cup molasses
3/4 cup lemon juice
For the Eggplant
4 large japanese eggplant
2 cups extra virgin olive oil
1 ¼ cups molasses
½ cup lemon juice
¾ cup sherry vinegar
½ head of garlic, smashed, peeled, chopped
Mix all ingredients together in a mixing bowl except the eggplant. Peel eggplant and cut in half lengthwise. If you cannot find Japanese eggplants, then Italian or any smaller eggplant will work. If it is a large Italian, then peel and slice into thick slices about 3/4” thick. Place eggplant in a rectangular baking dish and pour marinade over. Cover with plastic and leave to marinade overnight.
For the yogurt:
2 cups Greek yogurt
2 Tbsp vadouvan or curry powder
¼ cup extra virgin olive oil
¼ cup lemon juice
to taste Salt
Mix all ingredients together in a small mixing bowl. Season with salt to taste (you can also adjust curry and acidity to your liking). Store covered in the fridge until ready to use.
For the burnt onion vinaigrette:
½ yellow onion, peeled, sliced thin
¼ cup sherry vinegar
1 Tbsp tamari or soy sauce
Put sliced onion in a lightly oiled baking tray and bake in oven at 500F until blackened. Combine all ingredients in a blender and blend on high for 5 minutes. The vinaigrette will separate so make sure to stir before each use.
For the cherry tomato conFEE:
1 lb cherry tomatoes, cut in half
½ head of garlic, smashed,peeled,chopped
1 ¾ cups extra virgin olive oil
1 ea banana leaf (optional - you can use foil or a pot lid as well)
Preheat your oven to 275 F.
Using a serrated knife cut all the tomatoes in half and put into a medium mixing bowl. Add the garlic and season with salt and pepper.
Let sit for about 15 min at room temperature. Add the olive oil and mix together.
Pour everything into a medium sauce pot or a baking dish. Make sure the tomatoes are in an even layer, if the oil doesn’t cover the tomatoes add a little more until it does.
Using scissors, cut the banana leaf to the shape of the pot or baking dish and cover the tomatoes with it.
Bake in the oven under the cool shade of the banana leaf (or foil) for 2.5 hours.
Remove from the oven and let cool at room temperature
Final Plating Instructions:
Light your grill, I prefer to work on a wood grill or charcoal for flavor reasons but you can use a gas grill or even a hot saute pan at home.
Once the grill is hot (around 500F) remove the eggplant from the marinade and pat dry with paper towels. Season evenly with salt and pepper.
Grill over the fire with the cut side down first until the eggplant begins to char and caramelize 8-10 min.
Then flip over and do the same on the other side.
Continuously brush the leftover marinade on both sides during the cooking process after you flip. When the eggplant is cooked, remove from the grill or saute pan.
Lay 4 plates out and put a large spoonful of the yogurt in the center of each plate. Using the back of the spoon in a circular motion spread the yoghurt to the shape of the plate.
Lay 2 pieces of eggplant cut side up on each plate and then spoon the conFEE tomatoes over the eggplant.
You can put as many as you want on each plate. Mix the mustard greens (or really whatever salad you want) with the burnt onion oil and season with salt and pepper to taste. Place a handful of the salad on top of the eggplant and tomatoes on each plate.
Garnish with whatever herbs you have on hand (parsley, chives etc.) and spoon some of the burnt onion vinaigrette around the plate.
4 whole eggs
1 mango, under-ripened preferably (if you can’t find mango, blueberries will
1 cup sugar
2 ½ cups half & half
1 vanilla bean, cut in half and scraped with a knife (subsitute 1Tbsp vanilla
¼ cup all-purpose flour
2 Tbsp almond flour
2 Tbsp extra virgin olice oil
2 Tbsp unsalted butter
to taste confectioner’s sugar (or powdered sugar) for dusting
Froth the eggs with a whisk or the whip attachment of a Kitchenaid until yellow.
slowly add the sugar, half & half, vanilla, A.P. flour, almond flour, and olive oil while the
machine is running.
Make sure to scrape the sides down with a rubber spatula so the base
incorporates evenly Put into a container, covered and let it rest in the fridge for one hour.
Preheat your oven to 350F.
While the batter is resting, peel the mango with a peeler and
discard the skin. Then peel the flesh into long strands using the peeler.
Dust with a little
sugar and mix in a bowl with your hand until the sugar is dissolved.
Remove the batter
from the fridge and pour into a baking or pie dish.
Disperse the shaved mango evenly
throughout the pan.
Bake at 350F until cooked through and golden dark brown.
from the oven, let cool and cut into equal pieces.
One thing to note about clafoutis is that
can puff up quite a bit.
This is okay...it will soon collapse.
To serve, put a piece on each plate, dust with some powdered sugar and serve with a dollop of vanilla ice cream or mango sorbet.
Chef Douglas Rankin, Executive Chef Bar Restaurant, Los Angeles IG: @chefdougfresh - first show: 6/30/00 Meadows Music Theatre - favorite show: 8/19/12 Bill Graham Civic Auditorium
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