Russ-ipes

Chef Elise’s Strawberry ‘Shortcake’

FOR THE CAKE

• 2 ½ cups all purpose flour

• ⅓ cup cornstarch 

• 1 tbsp baking powder

• ½ tsp salt

• ¾ cup unsalted butter softened

• 1 ½ cups sugar

• 2 tsp vanilla extract

• 1 tsp almond extract 

• 6 large egg whites at room temperature

• ¾ cup milk

TO MAKE THE CAKE

1. Prepare two 8 inch cake pans by lining the bottom with a round piece of parchment paper. Lightly spray the sides of the pan with nonstick baking spray.

2. Preheat the oven to 350 F.

3. In a medium bowl, stir together the flour, baking powder, cornstarch, and salt and set aside.

4. In a large mixing bowl or stand mixer, beat together the butter and sugar until creamy. Beat in the egg whites and vanilla, as well as almond extract. Slowly add in the flour mixture and milk, mixing as you add the ingredients. The batter should look light and fluffy.

5. Divide the batter evenly between prepared cake pans. Bake for 25 - 28 minutes. The cakes should spring to the touch when gently touched in the center. Remove the cakes from the oven and allow them to cool.

SIMPLE SYRUP

• 2 cups water

• 1 cup sugar

FROSTING

• 2 cups heavy cream

• 1 tsp vanilla

• 1 8 oz package cream cheese softened

  • 8 oz mascarpone cheese softened2 cups powdered sugar

FRUIT

• 3 cups strawberries sliced (you can replace with any seasonal berry or even peaches)

FOR THE SIMPLE SYRUP

1. In a medium saucepan, bring water and sugar to a boil, stirring until the sugar has completely dissolved, then set aside. Allow to cool. This can be made the day before and stored in the refrigerator.

FOR THE FROSTING

1. Using a stand mixer with a whisk attachment or a strong hand whisk, whisk the vanilla and heavy cream until it's almost stiff like shaving cream. This will take 2 -3 minutes at high speed (or much longer by hand).

2. In a medium bowl, beat together the cream cheese, mascarpone cheese and powdered sugar until well combined and creamy.

3. Gently combine the cream mixture with the cheese mixture until smooth and creamy.

TO ASSEMBLE THE CAKES

1. Once cooled, level the cakes by cutting the top/dome off each cake so they are flat. Then cut each cake in half, using a long serrated knife.

2. Brush the top of each cake with the simple syrup.

3. Place a light layer of the frosting on the top of each cake, and then sprinkle in desired fruit. Lightly press the fruit into the frosting. Add each layer of cake and repeat frosting and adding of fruit, until all four layers are done. Frost the entire outside of the cake and top with fruits or decorate as desired.

Chamomile Chicken Brine & Front Garden Chimichurri

Chamomile Chicken Brine

INGREDIENTS

• 1 head of garlic, halved

• ½ c. loose leaf chamomile, can be found online or in ethnic markets — or 8 bags of tea

• 4 oz. kosher salt

• 3 lemons halved and juiced

• 2 oz. brown sugar

• 1 bunch oregano

• 1 bunch thyme

• 1 tbsp. aleppo

• 1 heavy pinch bay leaf

• 1 gallon water

TOOLS

• 1 large pot

• 1 cutting board

• 1 sharp knife

• Measuring spoon 

• Measuring cup

PROCEDURE

1. To create the brine, simply bring all of the above ingredients to a quick boil. Afterwards, allow it to cool overnight on the counter in a glass or stainless steel container that is covered.  

2. Using the pre-made brine, submerge the chicken in the brine for a period of no less than four hours and no more than five hours. Once the time period has elapsed, remove the bird and discard the remaining liquid and sediment. Reserve the bird for butchering and cooking in your refrigerator for up to 4 days.

3. When ready to cook the chicken, there are many great techniques to follow. We use the spatchcock method; removing the backbones, breast bones and part of the thigh bone to give it a large surface area for the fat to render from the skin and develop that beautiful crust that our guests have come to love.

Front Garden Chimichurri

INGREDIENTS

• 1 e. grapefruit zested 

• 1 e. lemon zested

• 1 tbsp. aged balsamic vinegar, or aged sherry vinegar

• 1 bunch dandelion greens or kale

• 1 bunch parsley

• 2 e. cloves of garlic, crushed 

• 1 e. shallot, minced fine

• 1 c. EVOO

• 1 pinch toasted crushed cumin

• 1 pinch aleppo pepper, or crushed red pepper flakes

• Salt and pepper to taste (use the rough cracked black pepper)

TOOLS

• 1 microplane

• 1 cutting board, sharp knife

• Rubber spatula

• 1 large mixing bowl

• Measuring spoon 

• Measuring cup

PROCEDURE

1. In a large mixing bowl, combine all ingredients and transfer to a non reactive container that is airtight.

Chef John’s Caesar Dressing

INGREDIENTS

• 1 oz. anchovies

• 1.5 oz. dijon mustard

• 1.25 oz. peeled garlic

• 1.75 oz. red wine vinegar

• 1.5 oz. fresh lemon juice

• 0.5 oz. warm water

• 1⁄4 oz. salt

• 1⁄4 tsp. black pepper ground fine

• 1 1⁄4 c. salad oil

• ¾ c. EVOO

PROCEDURE

1. Start in the food processor with the anchovies, garlic, dijon, vinegar and lemon juice. Puree until smooth. While the machine is on, pour in a slow stream the salad oil, then warm water, then the remaining EVOO. Season to taste, but the salt and pepper are just about right.

Chef Elise’s Gougeres

INGREDIENTS

• 8 oz. butter

• 1 c. milk

• 1 c. water

• ½ oz. salt

• 2 pinches black pepper

• 2 c. all purpose flour

• ½ tsp. baking powder

• 8 eggs

• 2 c. shredded cheese (can be your favorite cheese: sharp cheddar, emmentaler, or any semi-firm cheese that can be grated)

PROCEDURE

1. Use a metal bowl - combine butter, milk, water, salt, and pepper. Place directly on the burner and bring to a boil.

2. Remove from heat. Add the flour and baking powder and mix until steam is no longer coming out of the mixture.

3. Add eggs one at a time, mixing well until combined.

4. Add cheese and mix until combined.

5. Put mixture into a piping bag and pipe on a sheet tray lined with parchment. Should be silver dollar sized circles that are about ½ inch high.

6. Bake at 400F until golden brown.

7. Serve warm or store at room temperature and then heat before eating.

Smothered Squash

(Serves 4)

INGREDIENTS

• 2 zucchini (cut into bite size pieces)

• 2 squash (cut into bite size pieces)

• 1 cup cherry tomatoes cut in half

• 1 tbsp. minced shallots

• 1 tbsp. minced garlic

• 3 tbsp. olive oil

• Salt and pepper to taste

• 3 tbsp. pepper jelly

• 1 tbsp. minced parsley

• 1 tbsp. butter

• 2 oz. chicken stock

• 4 tbsp. cotija

• 4 tbsp. spiced pepitas

PROCEDURE

1. Heat olive oil in a skillet and bring to high heat, add squash and allow to sear on one side. Season with salt and pepper.

2. Add garlic, shallots, and tomatoes- lower the heat and cook until tender.

3. Add butter, parsley, chicken stock, and pepper jelly; bring back to a simmer. Taste and adjust seasoning.

4. Place in serving bowl of your choice and top with crumbled cotija and spiced pepitas.

Hush Puppies

INGREDIENTS

For the Labneh Spread

• 2 cups labneh

• 3 tablespoons minced parsley

• 3 tablespoons minced mint

• 3 tablespoons minced dill

• 1 tablespoon minced jalapeño, habanero or Thai bird chiles

• 1 tablespoon sumac

• 1 teaspoon coffee grinds

• Zest of 2 lemons

• Salt, to taste 

For the Hush Puppies

• 8 cups oil (such as peanut), for frying

• 1 cup cornmeal

• ½ cup chickpea flour

• 1 cup cooked split chickpeas (or roughly chopped canned chickpeas)

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1 teaspoon kosher salt, plus more to season

• 1 tablespoon sambal

• 1 small onion, minced

• 3 green onions, sliced thin

• 1 egg

• ½ cup buttermilk, more if needed

• Honey, to serve

PROCEDURE

1. Make the labneh spread: In a large bowl, combine all the labneh ingredients and season with salt. Meanwhile, heat a pot of oil to 350°.

2. Make the hush puppies: In a large bowl, combine the cornmeal, chickpea flour, cooked chickpeas, sugar, baking powder, kosher salt, sambal and onions. In a separate bowl, combine the egg and buttermilk.

3. Mix the dry and wet ingredients together and form into balls. Fry until golden brown, around 3 minutes. Place on a paper towel-lined plate and season with salt. Repeat until all the batter is used.

4. To serve, spread about 2 tablespoons of labneh on a plate, top with a mound of hush puppies and drizzle with honey.

Grandma’s Tomatoes

INGREDIENTS

• 3 medium size heirloom tomatoes, just barely overripe

• 1 shallot, shaved thin

• 3 cloves garlic, shaved thin

• 2 Tbsp EVOO

• 3 Tbsp cotija cheese, crumbled

• 3 Tbsp spiced bread crumbs

• 6 oz picked Gulf crab

• 1 sprig tarragon, picked and torn

• 1 sprig basil, picked and torn

• ½ tsp chile flake, if desired

• Salt and pepper to taste

PROCEDURE

1. Core and clean the tomatoes and cut them into bite-size chunks.

2. Preheat a large skillet to smoking hot.

3. In a salad bowl, combine all ingredients except the bread crumbs and cheese.

4. Once the skillet is blazing hot, add the ‘salad’ and turn off the heat.

5. Toss the skillet to incorporate all of the ingredients.

6. Transfer to a bowl or desired serving vessel, and top with breadcrumbs and cheese.

7. Serve immediately. This dish is best when it's fresh out of the skillet – still warm and juicy. Enjoy!

Broccoli Top Pesto

INGREDIENTS

• 1 lb. broccoli

• 1 tbsp. Aleppo pepper

• 1 tbsp. aged balsamic vinegar

• 4 oz. parmesan microplaned

• 1⁄4–1⁄2 cup EVOO

• Maldon salt & black pepper to taste

PROCEDURE

1. Using a very sharp knife, gently shave the tops of the broccoli to remove all of the green tops. This will seem ludicrous. Reserve all of the broccoli tops, there should be about one full cup of broccoli. In a mixing bowl, combine all of the ingredients and season to taste.

White Mushroom Salad

INGREDIENTS

• 8 ounces fresh White Button Mushrooms sliced as thin as you can manage

• 4 ounces EVOO

• 4 ounces lemon juice fresh squeezed, preferably Meyer lemon

• 1 bunch parsley chopped fine

• ½ each red onion sliced as thin as you can manage

• 2 each small red radish sliced as thin as you can manage

• 2 each lemons cut into segments minus the skin and pith

• 1 each pomegranate jewels only

• 3 ounces Pecorino cheese (parmesan can substitute), shaved with a peeler

• Salt and pepper to taste

PROCEDURE

1. In a large bowl, combine all ingredients except the cheese, toss gently. Shave the cheese over the top of the tossed salad prior to serving. Enjoy!

Eggplant Percik

Percik Sauce

INGREDIENTS

• 960 ml coconut milk

• 420 ml tamarind juice

• 40 g turmeric powder

• 30 g Sambal

• 50 ml Nuoc Cham or Fish Sauce

• 20 g Sugar

• 40 g Corn Starch

• 2 e Shallots, peeled and sliced thinly

PROCEDURE

1. In a bar mixer or high speed mixer, add all ingredients. Blend until smooth at the highest speed. In a medium saucepan, bring slowly to a simmer. Allow to simmer for 12 minutes. Cool and reserve for future use. This should last for 2 weeks in your refrigerator.

Artie Oil

INGREDIENTS

• 1 c EVOO

• 2 TBSP aleppo pepper, or crushed red pepper

• 1 TBSP cumin, toasted and roughly ground

• 2 TBSP fried onions, thai style, available at most Asian markets

• 3 TBSP parsley, chopped finely

• 1 tsp garlic powder

• 2 tsp smoked paprika

• 6 TBSP za’atar, available at most Middle Eastern grocery stores

PROCEDURE

1. In a large mixing bowl, combine all ingredients and voraciously whisk to incorporate all ingredients. Reserve in your refrigerator, should last indefinitely.

REMAINING INGREDIENTS

• 2 pounds Chinese or Japanese eggplant, cut into bite size pieces

• 4 oz vegetable oil

• 2 TBSP Fried Garlic

• Large pinch Bonito Flakes

• Salt and pepper TT

PROCEDURE

1. In a large frying pan, bring the heat to high. Add the oil, just as it begins to smoke, add the eggplant, sear until lightly colored and then toss to evenly sear the eggplant. Once, seared evenly, drain the excess oil.  Add the eggplant to a large mixing bowl. Toss with 2 -3 TBSP of Artie oil. On the serving platter, spoon enough Percik to generously cover the bottom of the dish. Spoon the eggplant on top. Top with fried garlic and pinches of the bonito flakes.