Fried oysters in a white wine and cream sauce

The family went down to Arthur Avenue in the Bronx this morning for some pork belly that I’m preparing for tomorrow. Once we got there and saw a fresh fish shop with the freshest oysters out in the front for only $10 for a dozen, it was too much of a bargain to pass up. I also wanted to try out my new deep fryer I got for Christmas, and since my mom’s friend told me how easy it is to make, it was a pretty easy decision to get them.

The only difficult part of making them was the shucking. It was the first time I’ve done it, and I’ve heard the stories of how dangerous it is, and how easy it is to cut yourself, so I was sure to be extra careful by using a towel and gloves to protect my hands.

Fried oysters with a white wine-cream sauce

1 dozen oysters

1 egg

½ cup flour

½ cup panko breadcrumbs

½ cup white wine

3 Tbsp cream

½ of a shallot, minced

1 clove garlic, minced

Oil for frying

Directions

1. Shuck oysters with a dull knife by jamming the knife into the back crease until you get the knife in it. Then twist until opened. place in an ice water bath to remove sediment. Be careful by using a towel and gloves to protect yourself from the knife.
2. Heat oil in fryer. Dredge oysters in flour, then egg and panko.
3. Sauté shallots in a pan, add wine, reduce until the alcohol is cooked out, then add cream.
4. Fry oysters until golden brown.
5. To plate, place sauce in shell, top with oyster and some parsley and hot sauce.

What to do with Christmas leftovers: Soft poached egg over roasted ham with spicy red-eye gravy

The possibilities are endless when it comes to leftovers after a major holiday like Christmas. After getting Thomas Keller’s The French Laundry cookbook and seeing all the great egg recipes in it, I just had to make one of them. Eggs are one of the most versatile foods that are available to us. You can fry, poach, bake and boil eggs, its truly one of the most useful products in the food world.

The red-eye gravy is spiked with sriracha (asian hot sauce) and it adds a nice counter-balance to the creamy yolk of the poached egg.

Holiday leftover special: Poached egg with roasted ham and red-eye gravy

1 egg

2 Tbsp vinegar

1 Tbsp flour

1 Tbsp butter

¼ cup coffee

1 Tbsp sriracha

3-5 slices ham

Directions

1. Simmer a small pot of water with the vinegar.
2. Make a roux with the butter and flour and cook off for 2 minutes.
3. Add a chuck of ham to the gravy and add coffee to it, if its too thick, add some water, then add sriracha.
4. Crack the egg into the simmering water and poach for 2 minutes.
5. Place egg on top of leftover ham slices and top with gravy, enjoy!

Toffee walnut cookies

These cookies were my input to the multitude of Christmas cookies my mom makes every year. They are relatively easy to make and are extremely delicious! The walnuts add a nice nuttiness, which play off the buttery toffee quite well. This recipe makes about 3 dozen cookies. They are a little on the small side, but if you want bigger ones you’ll probably end up with about 2 dozen.

Toffee walnut cookies

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (1 sticks) unsalted butter, softened

3/4 cups granulated sugar

1 large eggs

1/2 teaspoon pure vanilla extract

3/4 cups Heath English Milk Chocolate Toffee Bits (found in the baking chip section of your local grocery; may substitute chopped Heath Candy Bars)

1/4 cup chopped walnuts

Directions

1. In a medium-large bowl, sift together flour, salt and baking soda; set aside.
2. In a separate, smaller bowl combine toffee bits and walnuts; set aside.
3. Using an electric mixer, cream butter until fluffy; add sugar and beat for a couple of minutes until light and fluffy.
4. Beat in eggs, one at a time, then vanilla.
5. Alternatively mix in toffee mixture and flour mixture, a third at a time, until well blended. Chill cookie dough for at least 1 hour.
6. Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat liners. Spoon out dough and roll in small 1-inch balls (about the size of a large marble). Place balls three inches away from each other on cookie sheet(s).
7. Bake for 10-12 minutes, until edges are just starting to brown. Remove from oven and let cool on sheet for a few minutes, and then transfer to a wire rack.

Choco Tacos

These “choco tacos” have been something I’ve wanted to make for quite some time. This is a totally original and unique creation of mine. There are so many different possibilities when it comes to toppings and fillings for a dessert taco; I opted for a thick and creamy chocolate ganache for the filling. I then sprinkled some crushed Heath bars, then topped that with freshly made whipped cream. Finally, I sprinkled on some chopped walnuts for texture, all wrapped inside a delicate-but-easy-to-make tuile taco shell. All theses flavors and textures combine to make a pretty interesting and crowd-pleasing eating experience. The only negative to this recipe is that it can’t be fully prepared in advance or the shell would get soggy, but besides that they’re a great eat!

Peters Choco Taco

Tuile shell

1/2 cup plus 2 tablespoons (4 1/4 ounces) sugar

1/2 cup (1 3/4 ounces) sifted cake flour

2 large egg whites

3/4 teaspoon pure vanilla extract

1/2 stick (2 ounces) unsalted butter, melted

Chocolate ganache filling

¾ plus ¼ cups of heavy cream

6 oz semisweet chocolate chips

Whipped cream

1/3 cup heavy cream

1 tsp Vanilla extract

1 tsp sugar

Toppings

1/3 cup chopped toffee or heath bars

1/3 cup chopped walnuts

Directions

For tuile shell:

1. Place the sugar and cake flour in a medium bowl and whisk to blend. Whisk in the egg whites and vanilla until well blended. Whisk in the melted butter until a smooth, thin batter is formed. Cover and refrigerate for 30 minutes.
2. Preheat the oven to 350°F and position an oven rack in the center. Line the baking sheet with a silicone mat. Drop about 1 tablespoon of batter onto the mat. With the offset spatula, spread the batter into a thin circle about 4 inches in diameter. Make 3 more circles, spacing them 3 to 4 inches apart. Alternately, set a stencil on the mat and use the spatula to fill the center, scraping off any excess, so the cookie is the same thickness as the stencil around it. Remove the stencil and repeat with more batter.
3. Bake the tuiles for 7 to 9 minutes, until the edges are golden brown but the center is still pale.
4. Transfer the cookies to a rack and let cool for 1 to 2 minutes, until they can be loosened and lifted from the sheet without tearing. Use the small spatula to loosen the edges and help you lift each warm cookie off the pan and quickly shape them. I used the spine of a book to make the shape of a taco shell. You must work quickly or the tuile will harden and crack when you try to form them.

For Ganache:

1. Heat cream under low-medium heat until it simmers, then take it off the heat and add the chocolate. Once melted add the rest of the cream and whisk until smooth
2. Pour mixture into a small, greased pan and chill in the freezer for about an hour.

For whipped cream:

1. Using an electric mixer beat all 3 ingredients until thick and fluffy. Make sure the bowl you mix in is extremely cold.

To make tacos:

1. Cut ganche into 1x4 inch slices and fill shells with it.
2. Add enough toffee bits to cover ganache.
3. Spoon on whipped cream, and top with nuts.

Caramelized onion dip with thyme

I made this dip for a Christmas Eve get-together that our family goes to every year, and it was a hit! Actually, every time I’ve made it, it has been very well received. This is such an easy and delicious dip to make for any occasion and can be made a day in advance of eating.

Caramelized Onion Dip

2 sweet onions such as Vidalia or Texas Sweet

1-cup sour cream

½ cup buttermilk

3 sprigs fresh thyme

Directions

1. Half each onion and then slice.
2. Heat over medium heat with a little olive oil and the thyme until soft, super fragrant and a deep amber color.
3. Let onions cool for 30 minutes. Then combine with sour cream and buttermilk in food processor until combined.
4. Refrigerate for at least 30 minutes so flavors can develop.

Potato gnocchi with a herb brown butter sauce in a parmesan bowl

Before I learned how to make gnocchi, I was extremely intimidated by them. I'd order these little potato dumplings occasionally in Italian restaurants. Good gnocchi is light and tender. Bad gnocchi is heavy or mushy, and I've had my share of bad gnocchi! Well, I finally decided to try my hand at making them. They're great with a little tomato sauce, or sautéed in an herb-browned butter sauce.

I think they came out pretty good and the parmesan cups add both a salty counterpoint to the savoury gnocchi as well as making a nice “serving bowl”.

Potato Gnocchi

1 1-pound potato

1/2 cup plus 2 tablespoons all purpose flour

1 large egg

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 Tbsp green onion, chopped

Parmesan Bowls

1/3-1/2 cup of grated Parmesan

Pam/oil for pan

Herb Brown Butter

2 Tbsp butter

2 thyme sprigs

2 sage leaves

1 clove of garlic

Directions for Gnocchi

1. Boil potatoes until fork tender. Put through a ricer or just mash.
2. Gradually add in flour and egg to potatoes until combined, add salt and pepper.
3. Cut into 8 pieces. Roll each piece into ¼ inch width rolls. Cut into 1 inch pieces. If you want to make them fancy, use the back of a fork and imprint it on the gnocchi pieces.
4. Boil gnocchi pieces for a few minutes or until they pop up to the top. Then toss in browned butter for a few minutes.

Directions for Browned Butter

1. Melt butter in pan until it starts to brown, add in herbs and keep on medium to low heat. Keep careful watch as butter can go from browned to burnt very quickly

Directions for Parmesan Bowls

1. Preheat oven to 400 degrees.
2. Spread cheese into 4 circular sheets on baking sheet
3. Bake for 4-5 minutes or until crisp
4. Carefully scrape circles on top of a small upside down bowl and let it drape over the shape of the bowl until it sets
5. Place gnocchi in parmesan bowls and top with finely chopped green onions and enjoy!

Grilled artichoke and prosciutto pizza

There are endless possibilities when it comes to pizza. The grilled artichokes add a certain earthiness/umami to this pizza. I would put prosciutto on everything if I could, it's just that good. The combo of the two toppings with some freshly grated asiago cheese is simply mouth-watering.

Grilled artichoke and prosciutto pizza

1 package pizza dough

1/2-1 cup tomato/spaghetti/marinara sauce

1 cup shredded asiago cheese

1/4 cup shredded mozzarella

5-10 grilled artichoke hearts, chopped

2 slices prosciutto, diced

2 Tbsp parmigiano

salt for crust

olive oil

Directions

1. Chop and dice artichokes and prosciutto.
2. Spread dough into a rectangular shape and place on a well oiled(either pam or olive oil) pan.
3. Preheat oven to 500 degrees.
4. Spread sauce over dough to your liking.
5. Add cheese, artichoke and prosciutto. sprinkle salt and olive oil over crust.
6. Cook for 20-25 minutes, enjoy.

Roasted Butternut Squash soup with crispy bacon and Pomegranate seeds

Winter is the time of year that screams for warm, rich and savory soups. Butternut Squash is in its peak of freshness, and it’s so full of flavor that I just needed to use them before they go out of season. This is a very unique and interesting recipe I came up with the other day; it has a lot of different flavors that all balance each other out. This soups hits many different flavor notes which makes for an interesting eating experience.

Roasted Butternut Squash with crispy bacon and Pomegranate seeds(makes 4 servings)

3.5 lbs butternut squash


4 sage leaves

2 slices bacon, chopped

1 large yellow onion, diced


1 large carrots, diced


2 stalks celery, diced


2 cups chicken or beef stock


1/2 tsp freshly ground nutmeg


1 tsp salt


1 tsp freshly ground pepper


1/4 pomegranate, seeded

Note; if you want this soup to be vegetarian, omit the pancetta and cook the vegetables in olive oil. Omit the chicken or beef stock and use vegetable stock or water. You may need extra salt and seasonings.

Directions

1. Cut Squash in half and scoop out the seeds. Season Squash with salt, sage, pepper and olive oil. Roast, cut side down in a 375-degree oven for 1 hour.
   
   
2. Dice vegetables and bacon. Render bacon fat in a deep pot and cook until crispy, remove with a slotted spoon, leaving the fat in the pot. Add veggies to fat and cook under low-medium heat for about an hour.
   
   
3. When Squash is done, scoop out, leaving the skin and add to the Mirepoix.
4. Puree with an immersion blender until smooth, adding stock as you go.
5. To seed pomegranate, place in a bowl of cold water and brake apart the membrane. The seeds will fall to the bottom and the white membrane to the top.
6. Top with bacon and pomegranate seeds.

Beer battered onion rings and string beans

These onion rings are some of the best I’ve had. They are perfectly crunchy and light, and with a little salt dusting when they come out of the oil, they are perfect. The tempura style string beans have a nice crunch and are an easier way to eat veggies. These finger foods are the perfect way to snack during a Sunday football game, watching either the Jets or Giants win.

onion rings and string beans

1 medium sized onion

10-15 string beans

1 eggs

1/2 cups flour

dash of pepper

1/2 teaspoon baking powder

1 tsp cayenne pepper

1 teaspoon salt

1 tsp dried oregano

1/2 cup of beer (a dark beer is best, I use Sam Adams)

enough oil to fill about an inch or two of the pot you're using

Directions

1. Slice onions into quarter inch slices.
   
   
2. In a mixing bowl, add pepper, baking powder, oregano, flour and salt and mix well.
   
   
3. Add beer and egg and mix thoroughly.
   
   
4. Heat oil under medium heat.
5. Dip onion ring in batter, drain a bit and immediately add to hot oil. But leave plenty of room, don't crowd the cooking process.
6. Let cook, attended, until one side is puffed and golden, turn and cook until golden on the other side. Immediately drain on paper towels. Repeat with all onion rings, giving a few minutes in between batches to allow oil to reach proper temperature again.
7. Repeat the same process for the string beans.

vanilla panna cotta with a caramelized apple chutney

Panna cotta is basically a really thin flan/custard. It's not that difficult to make, all you need is cream, sugar and gelatin, and then the possibilities are endless. This panna cotta is extremely decadent and heavenly light, it's spiked with vanilla and the sweet apple chutney pairs really well with this creamy dessert.

Ingredients for panna cotta:

2 cups heavy cream (or half and half)

1/4 cup sugar

2 tsp vanilla extract

1 packet powdered gelatin

3 1/2 Tbsp cold water

Ingredients for chutney

1-2 peeled and sliced apples

¼ cup brown sugar

1 tsp cinnamon

½ tsp ground nutmeg

Directions for panna cotta:

1) In a medium sized bowl, pour gelatin packet into cold water. Let mixture sit for approx. 10 minutes.

2) In medium sized saucepan, combine cream, and sugar over, let cook under low heat for 5 minutes, then add cinnamon and vanilla.

3) Pour cream into bowl of gelatin, stirring until gelatin is fully dissolved.

4) Grease custard cups with non-stick spray. Pour panna cotta mixture evenly into cups. Cover, and refrigerate for at least 2 hours before serving.

4) To serve, run a knife along the edge of the cups to loosen sides. Put cups in a few inches of warm water for 1-2 minutes. Then, using the plate you are serving it on, place the plate upside down on cup, and flip over.

Directions for chutney:

1) Combine apples, brown sugar, cinnamon and nutmeg in a medium saucepan.

2) Cook under medium heat for 10 minutes, or until mixture thickens.