restaurantgirl

Public's Yuzu Cheesecake

By pastry chef Ellen Mirsky
(Serves 6)

For the yuzu cheesecake:

• 1/2 lbs soft cream cheese
• 1 tbs  yuzu
• ½  tsp vanilla
• 2 ¼  oz sugar 
• 2 oz crème fraiche
• 3 oz heavy cream
• 1 3/4 sheets gelatin (bloomed)

Directions:

1. In a mixer (such as Kitchen Aid), whisk the cream cheese, yuzu, vanilla, sugar, and crème fraiche together till it is soft and creamy.
2. In another mixer bowl, whisk the heavy cream to soft peak and place the bowl in the  refrigerator till ready to use.
3. Place a small pot of water on a high flame and bring to a boil. Put the gelatin in a small bowl, reduce the heat to a simmer and place the bowl on top of the heat. Stir constantly till the gelatin dissolves.
4. Slowly temper the gelatin into the cream mixture.
5. Fold in the whipped cream a little at a time till all of the cream is incorporated. Pour the mixture into a piping bag and pipe into flexi molds and freeze. After the cheesecakes are frozen, pop them out of the molds and place on a parchment lined sheet pan and put in the refrigerator to thaw out.

For the macadamia nut crust:

• 8oz macadamia nuts

Preheat oven to 350 degrees. Lightly toast the nuts for about 7 minutes till golden brown. Cool, chop roughly and set aside.

For the coconut tuilles...

24 Prince's Pork Brine

By Chef Nikki Cascone of 24 Prince/Top Chef Chicago
(For 4 chops or small loins)

“Now that the warmer weather is upon us and grilling can become a regular routine in our menu options, here are some easy tips for success.  I love grilling pork; the flavor and texture from the grill only accentuates its sweet flavors.  Using lean and organic cuts can be very healthful as well. There are great pork farmers that can be easily accessed at places like Whole Foods and these days most local supermarkets stock them, as well. I recommend Berkshire Farms, one of my favorites. 
I always prepare my pork in a quick brine so that the meat, especially the leaner cuts, stay moist and keep the flavor when cooking. As there is very little fat, the meat can get dry otherwise. 

Here is a simple brine which can also be used for poultry if you prefer. I suggest brushing some fresh peaches with olive oil and grilling them with a few springs of rosemary to serve right along side your Pork.” 

Ingredients:

• 5 garlic cloves
• 2 bay leaves
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 cup water

Put all herbs together in a small sauce pot and heat to release flavor. Let cool to room temperature.

Mix together:

• 5 cups room temperature water
• 1 cup sugar
• ¼ cup salt

When herb mixture is cooled add both together and add meat.  Refrigerate. It is very important that the water and mixture are no warmer than room temperature when adding the meat.

Phone: (212)226-8624
Address: 24 Prince St., btwn. MOtt & Elizabeth Sts. 

Olana's Grapefruit Parfait

By Pastry Chef Katie Rosenhouse

Ingredients:

Grapefruit Mousseline Pastry Cream
•    1 Pint Whole Milk
•    125 grams granulated sugar
•    1 Vanilla bean
•    1 egg yolk
•    1 whole egg
•    30 grams cornstarch
•    30 grams butter
Method: Bring milk, sugar, vanilla, and cornstarch to a boil. Slowly whisk the hot liquid into the eggs to temper them. Finally, whisk in the cold butter, and strain into a plastic container.

Segment 4 grapefruits, and soak in Absolute Citron Vodka, covered, in the refrigerator.

Amaretti Cookies
•    At least 8-10 oz store-bought (or homemade) Italian cookies, roughly chopped.

Violet Cream
•    1 cup heavy cream
•    1 Tbsp Violet syrup (can be found in some specialty stores) or at Baldor
Method: Whip heavy cream to soft peaks, adding the violet syrup towards the end to incorporate.

Violet Tapioca
•    3 Tbsp Tapioca pearls
•    2 cups Simple Syrup
•    Violet Syrup to taste
•    Pinch of salt
Method: Cook pearls until nicely translucent, stirring often to ensure that they don’t stick to the bottom of the pan. Add violet syrup and salt to taste. Cool in a plastic container until ready to use.

Coconut Sorbet...

Scarpetta's Summertime Soft shell crab with pea puree

By Chef & Owner Scott Conant

Ingredients:

• 2 cups extra virgin olive oil
• 1 shallot, thinly sliced lengthwise
• Kosher salt
• 1 cup frozen peas
• 1 to 1 1/4 cups chicken broth
• 1 tablespoon chopped fresh tarragon, plus more for a garnish
• 1 teaspoon fresh chopped parsley, plus more for a garnish
• 2 slices bacon, preferably thick cut, cut crosswise into 1/4-inch thick lardons
• 1 cup very thinly sliced asparagus (from about 10 asparagus)
• 1 cup very thinly sliced green beans (from about 25 green beans)
• 1/2 cup thinly sliced scallion (from 2 large or 3 medium shallots)
• 1/2 cup finely diced carrot (from about 1 medium carrot)
• 1 cup flour
• 1 tablespoon paprika,
• Freshly ground black pepper
• About 2 cups soy oil or peanut oil for pan frying
• 4 soft shell crabs, cleaned

Preparation:
Make a pea puree: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the shallot, season with a generous pinch of salt, and cook until tender, about 5 minutes. Add half of the peas and the chicken broth. Increase the heat to medium-high and cook the peas until tender, 2 to 3 minutes. Add the parsley and the tarragon. Transfer the mixture to a blender or food processor (or use a hand blender right in the pot) and puree it. (You can make the pea puree ahead and refrigerate it; rewarm it before serving.)

Crisp the bacon: In a sauté pan, cook the bacon lardons until crispy. Remove them from the pan, reserve them in a warm place, and wipe the pan clean.

Cook the vegetables...

Gizmo Girl's Collapsible Rolling Musicooler

This handy summer gadget is a mobile beach party.  The Collapsible Rolling Musicooler has its own portable radio, CD player and plugs to hook up your own MP3 player and can hold 54 twelve ounce cans to boot.  Don't you just hate it when your speakers get covered in sand?  Finally an excuse to spend hours making your next playlist...

Collapsible Rolling Musicooler

Care to share your favorite kitchen gizmo? Email Us.