Daniel
Boulud: His 4 Favorite Recipes From His New Cookbook
By FBWorld Team
Here
are 4 more recipes to add to your Thanksgiving table by
chef extraordinaire Daniel Boulud. The famed chef is out
with Daniel: My French Cuisine, the definitive cookbook
of his legendary 3-Michelin-starred New York restaurant
Daniel, and he picks his four favorite dishes for us,
including the elaborately detailed and very precise Squab
vadouvan pastille and Miso-glazed sea scallop rosacea.
Follow the directions if you dare and dazzle your guests
with these impressive attempts.
Thomas Schauer
Rice Pilaf and Yellow Wax Beans
Serves
6 to 8
Poulet
à l'Estragon
Ingredients:
Salt
15 golf ball-size Tomatoes
1 tbls. (14g) Butter
2 tbls. (30ml) olive oil
2 (2- (0.9kg) to 3- pound (1.4kg)) Farm-raised Chickens,
(each cut into 8 pieces)
Freshly Ground White Pepper
4 large Shallots, (sliced)
10 ounces (283.5) Pearl Onions
2 tbls. (32g) Tomato Paste
3 tbls. (24g) Flour
1/2 cup Tarragon (120ml) Vinegar
2 cups (480ml) Chicken Stock (see base recipe)
1/2 bunch Tarragon
Rice
Pilaf
Ingredients:
1 1/2 cups (270g) Basmati Rice
2 tbls. (30ml) Olive Oil
1 Shallot, (minced)
2 tablespoons (28g) butter
2 1/2 cups (600ml) Chicken Stock (see base recipe)
1 tspn. (2g) Salt
1 Bay Leaf
2 sprigs Thyme
2 sprigs Tarragon
Yellow
Wax Bean Fricassée
Ingredients:
Salt
1 lb. (0.5kg) Yellow Wax Beans, (trimmed)
2 tbls. (28g) Butter
Freshly Ground White Pepper
1/2 bunch Tarragon, (leaves chopped)
'Daniel:
My French Cuisine' by Daniel Boulud and Sylvie Bigar.
416 pp. Grand Central Life & Style. $60.
For
the Poulet à l'Estragon
Bring a large pot of salted water to a boil and set a
bowl of ice water on the side. Score an X on the bottoms
of the tomatoes. Boil them for 5 seconds, or until the
skins loosen on the bottoms. Strain and peel under cold
running water; set aside.
In
a 5-quart (4.7L) braising pan over medium-high heat, melt
the butter with the oil. Season the chicken on all sides
with salt and pepper.
Add the chicken to the pan skin side down and sear until
golden brown on both sides, about 10 minutes total. Transfer
the chicken to a platter, set aside, and strain all but
1 tablespoon (15ml) fat from the pan.
Reduce
the heat to medium and add the shallots and onions to
the pan. Cook, stirring, until the shallots are soft.
Add the tomato paste and flour and cook, stirring, for
another minute. Add the vinegar, bring to a simmer, then
stir in the chicken stock. Bring to a simmer, making sure
to scrape the bottom of the pan. Return the chicken to
the pan with half of the tomatoes and the tarragon.
Cover
and simmer for 10 minutes, stirring occasionally. Add
the remaining tomatoes, cover, and simmer for another
20 minutes, or until the chicken is cooked through.
For
the Rice Pilaf
Rinse the rice with cold water until it runs clear. Heat
the olive oil in a medium saucepan over medium heat. Add
the shallot and cook, stirring, until translucent. Add
the rice and stir to coat. Add the butter, chicken stock,
salt, bay leaf, thyme, and tarragon and bring to a simmer.
Cover and cook undisturbed over low heat for 10 to 15
minutes. Turn off the heat and rest, covered, for 5 minutes.
Remove the lid and fluff the rice with a fork.
For
the Yellow Wax Bean Fricassée
Bring a large saucepan of salted water to a boil. Add
the beans and boil for 4 minutes, or until tender. Strain,
return the beans to the pan over medium-low heat, and
toss with the butter. Season with salt and pepper and
toss in the tarragon leaves just before serving.
Thomas Schauer
Tarte
Normande
Serves
8
Dough
Ingredients:
3 cups (396g) Flour
1 tspn. (6g) salt
3/4 cup (1 1/2 sticks/6oz/168g) Chilled Butter, (cubed)
2 egg yolks (20g each)
Filling
Ingredients:
6 Gala Apples, (peeled, cored, and cut in 8 wedges)
3/4 cup (97.5g) Powdered Sugar
5 tbls. (2 1/2 ounces/70g) Butter
1/2 cup (168g) Honey
1/4 cup (60ml) Calvados
4 tspn. (2.5g) Cornstarch
1/3 cup (67g) Sugar
3 Eggs (50g each)
1 Egg Yolk (20g)
1/3 cup (80g) Crème Fraîche
2 tspn. Vanilla Paste
1 cup Milk
For
the Dough
In the bowl of a food processor, pulse the flour, salt,
and butter until it resembles coarse meal. With the machine
running, pour in the yolks and 3 1/2 (52.5ml) tablespoons
cold water and mix just until the dough holds together.
Turn
the dough onto a flat surface and flatten into a disc.
Wrap in plastic wrap and refrigerate for 1 hour, or until
firm.
Preheat
the oven to 350°F (177°C). Lightly flour a work
surface and roll the dough into a round large enough to
fit a 10- (25.5cm) to 12-inch (30.5cm) tart or quiche
pan with 1 1/2- (3cm) to 2-inch (5cm) tall sides. Fit
the dough in the bottom and up the sides of the pan. Trim
excess dough even with the pan's rim.
Line
with parchment paper and fill with rice or beans to weigh
down the dough.
Bake
for 15 minutes, remove the tart shell, and reduce the
oven temperature to 325°F (163°C). Remove the
weights and paper from the dough and return to the oven
to bake for another 15 minutes, or until light golden
brown.
For
the Filling
In a large bowl, toss the apples with 1/4 cup (32.5g)
of the powdered sugar and set aside at room temperature
for 30 minutes. In a large sauté pan over high
heat, lightly brown the butter, add the apples, and toss
to coat. Add the honey and cook, stirring, until the apples
are golden brown and about halfway cooked.
Remove
the pan from the heat, pour in the calvados, and carefully
flambé. Simmer, stirring, until glazed. Set aside.
In
a medium bowl, whisk the cornstarch and sugar to combine.
Add the eggs, yolk, crème fraîche, and vanilla
paste and whisk until smooth. Stream in the milk, while
whisking, to make a smooth batter.
Fan
the apples into the tart shell in a single layer. Pour
the batter over the top to the rim (reserve any extra).
Bake for 30 to 35 minutes, until a cake tester inserted
into the center comes out clean. If the filling sinks
while baking, pour in the reserved batter about halfway
through.
Remove
from the oven and dust with the remaining 1/2 cup (65g)
powdered sugar.
Thomas Schauer, photographer
Miso-glazed
Sea Scallop Rosace, Brussels sprouts, crispy rice
Serves
4
Crispy Rice (makes
extra)
Ingredients:
1/4 cup (49g) Short Grain Sushi Rice
Salt
3 tbls. (24g) Rice Flour, (as needed)
Canola Oil (for frying)
Sea Scallop Rosace
8 large Sea Scallops
Olive Oil, (as needed)
Shallot
Confit
Ingredients:
6 medium Shallots, (halved lengthwise)
1 cup (240ml) Olive Oil
1/8 tspn. (1g) Chili Flakes
1 tspm. (5ml) White Balsamic Vinegar
Salt and Freshly Ground White Pepper
1 tbls. Fresh Sliced Chive
Black
Miso Sauce
Ingredients:
1 tspn. (5ml) Olive Oil
Scallop Mussels and Scraps, (reserved from above)
1 tspn. (5g) Brunoised Onion
1 tspn. (5g Brunoised Carrot
1 tspn. (5g) Brunoised Celery
1/3 cup (80ml) Rice Vinegar
1/3 cup (80ml) Mirin
1 tbls. (14g) Black Miso
1/2 tbls. (14g) chopped Black Garlic
1 cup (240ml) Chicken Jus (see base recipe)
Salt and Freshly Ground White Pepper
Stewed
Brussels Sprouts
Ingredients:
Salt
16 Brussels Sprouts
1 tbls. (14g) butter
1 tbls. Brunoised (about 15g) Carrot
1 tbls. Brunoised (about 15g) Onion
1 tbls. Brunoised (about 15g) Celery
1 cup (240ml) Chicken Stock (see base recipe)
Freshly ground white pepper
To
Finish
Ingredients:
Crushed Black Pepper
Salt and Freshly Ground White Pepper
3 cloves Black Garlic, (peeled and thinly sliced)
1/4 cup Purple Shiso Leaves
1/4 cup Chive Blossoms
For
Crispy Rice
Rinse the rice with cold water until it runs clear. Bring
a large pot of salted water to a boil. Add the rice and
boil, stirring occasionally, until very soft, 10 to 15
minutes. Strain the rice and pat it dry with a paper towel.
Transfer to a parchment-lined baking sheet, sprinkle rice
flour over the top, and toss to lightly coat. Spread the
rice flat and rest, uncovered, in a warm place for 6 hours,
or until dry. Fill one-third of a large saucepan with
canola oil and heat to 375°F (190°C). Fry the
rice in 3 batches until puffed. Strain onto a paper towel-lined
plate.
For
the Sea Scallop Rosace
Remove the side muscle from the scallops and reserve.
Using a 2-inch (5cm) diameter ring cutter, cut the scallops
into straight cylinders; reserve the trim. Slice each
scallop into 1/8-inch (3mm) thick discs. Trace 5-inch
(12.75cm) circles onto four 6-inch (15.25cm) squares of
parchment paper, turn them over, and lightly brush the
papers with oil. Layer the slices from 2 scallops on the
oiled side of each paper, inside the circles in a slightly
overlapping pattern. Top the scallops with another piece
of oiled parchment, oiled side down. Repeat to make 4
"rosaces." Reserve chilled.
For
Shallot Confit
Combine the shallots, olive oil, chili flakes, and vinegar
in a small saucepan, making sure the shallots are submerged,
and season with salt and pepper. Bring to a simmer, then
reduce the heat to just below a simmer and cook until
the shallots are very tender, about 20 minutes. Strain
and reserve the oil and keep warm. Just before serving,
toss in the chives.
For
the Black Miso Sauce
Heat the olive oil in a large sauté pan over medium-high
heat. Add the reserved scallop muscles and scraps and
cook, stirring often, until cooked through. Add the onion,
carrot, and celery and cook, stirring, until tender, about
2 minutes. Add the vinegar and mirin and simmer until
almost dry. Add the miso, black garlic, and jus. Simmer
until reduced enough to coat the back of a spoon. Transfer
to a blender and puree until smooth. Pass through a fine-meshed
sieve, season with salt and pepper, and reserve, chilled.
For
Stewed Brussels Sprouts
Bring a medium pot of salted water to a boil and place
a bowl of ice water to the side. Peel at least 12 green
outer leaves from the Brussels sprouts and boil them until
tender, about 30 seconds. Chill them in the ice water,
strain, pat dry, and reserve for the garnish.
Shave
the remaining Brussels sprouts on a mandoline, avoiding
the core. Melt the butter in a large sauté pan
over medium heat. Add the carrot, onion, and celery; cook,
stirring, until tender, about 3 minutes. Add the shaved
Brussels sprouts and stock and bring to a simmer, stirring,
until the Brussels sprouts are cooked through, about 10
minutes. Season with salt and pepper and keep warm.
To
Finish
Preheat the oven to 300°F (149°C). Put the miso
sauce in a small saucepan, place over low heat, and stir
to heat through; season with crushed black pepper to taste.
Remove the top parchment from the scallops, sprinkle with
salt and white pepper, and cover again. Transfer to a
baking sheet in a single layer and bake for 5 to 6 minutes,
until just cooked through.
For
each serving, place a 5-inch ring mold in the center of
a warm appetizer plate and spoon a layer of stewed Brussels
sprouts onto the bottom. Remove the ring from the plate
and remove the top layer of parchment from the rosace
of cooked scallop. Flip onto the Brussels sprouts and
remove the parchment from the top. Glaze with black miso
sauce and arrange 3 shallot confit halves, 3 pieces shaved
black garlic, a few pieces of purple shiso leaves, and
a few Brussels sprout leaves on top. Sprinkle with crispy
rice and chive blossoms.
Thomas Schauer, photographer
Squab
Vadouvan Pastille, Young radishes, avocado chutney
Serves
4
Vadouvan Marinated Squab Breasts
Ingredients:
2 Squabs (about 7oz/200g each) with heart and livers)
1/4 cup (60g) thick Lamb or Goat Yogurt
2 tbls. (30ml) Heavy Cream
1 1/2 tspn. (3g) Vadouvan Spice (we recommend La Boîte
à Epice)
2 tbls. (30g) Crème Fraîche
Salt and Freshly Ground White Pepper
Squab
Leg Pastilla
Ingredients:
2 oz. (56g) Fresh Grade A Foie gras, (small diced)
1 tspn. (2g) Vadouvan Spice
1/2 tspn. (3g) Salt
1/8 teaspoon (1g) Freshly Ground White Pepper
4 sheets Brik Dough (feuille de brique)
1 Egg (50g), (beaten)
Vadouvan
Jus
Ingredients:
1 tbls. (15ml) Olive Oil
Bones from 2 Squabs, (reserved from above)
1 tbls. (6g) Vadouvan Spice
1 cup (240ml) Chicken Stock (see base recipe)
Avocado
Chutney
Ingredients:
1 (9.5oz/270g) Ripe Avocado, (pitted and peeled)
1 tbls. (15ml) Lemon Juice
1 tbls. (7g) seeded and diced Jalapeño Pepper
1/2 tspn. (1g) Vadouvan Spice
1 splash Tabasco Sauce
1 pinch of Piment d'Espelette
1/2 tspn. (3g) Salt
Freshly Ground White Pepper (to taste)
Glazed
Radishes
Ingredients:
14 large Red Radishes
4 small Breakfast Radishes (with stems)
1/4 cup (60ml) Chicken Stock (see base recipe)
1 tbls. (14g) Butter
Salt and Freshly Ground White Pepper
To
Finish
Ingredients:
3 tbls. (45ml) Olive Oil
Vadouvan Spice
8 small Nasturtium Leaves
For
the Vadouvan-Marinated Squab Breasts
Extract the hearts and livers from the squab cavities.
Carve the breasts and legs from the squabs. Pull the tenderloins
from the breasts and reserve, chilled, with the hearts,
livers, and legs for the pastilla. Chop the wings and
bones into 1-inch (2.5cm) pieces, rinse with cold water,
pat dry, and reserve, chilled, for the jus.
In
a small saucepan, combine the yogurt, cream, and vadouvan
spice and bring to a simmer. Remove from the heat, cover,
and infuse for 5 minutes. Pour through a fine-meshed sieve
and chill. Stir in the crème fraîche and
season with salt and pepper. Transfer half of the sauce
to a resealable bag and add the squab breasts, turning
them to coat. Marinate, refrigerated, overnight. Reserve
the remaining sauce for finishing, chilled.
For
the Squab Leg Pastilla
Carve the thigh bones from the legs, being sure not to
puncture the skin; reserve the bones for the jus. Leave
the remaining bones and feet attached.
Finely
chop the tenderloins, hearts, and livers and transfer
them to a medium bowl. Add the foie gras, vadouvan, salt,
and pepper and mix well.
Cut
the brik dough into 4 isosceles triangles with a 4-inch
(10cm) wide base and a 3-inch (7.5cm) height. Keep the
sheets covered with plastic wrap while working.
Assemble
the pastillas one at a time by laying a dough triangle
on a flat surface with the middle point facing down, then
lightly brush it with the egg. Place a leg skin side down
in the middle of the triangle with the foot pointed up
so that the top edge of the dough is aligned where the
joint would be. With your fingertips, press approximately
2 tablespoons of stuffing onto the thigh. Wrap one top
corner of dough down over the thigh. Fold the opposite
top corner down over the top and press to adhere. Fold
the bottom tip of dough up and press to seal into a packet.
Repeat the process to make 4 pastillas.
For
the Vadouvan Jus
Heat the olive oil in a medium saucepan over high heat.
Add the squab bones and sear on all sides, about 5 minutes
total. Add the vadouvan spice and cook, stirring, for
1 minute, or until very fragrant. Add the chicken stock
and simmer until reduced; the thickness should be enough
to coat the back of a spoon. Strain through a fine-meshed
sieve and keep warm.
For
the Avocado Chutney
Place all the ingredients in a small bowl. Mash with a
fork until well combined but small chunks of avocado still
remain. Season with salt and pepper. Place a sheet of
plastic wrap on the surface of the avocado chutney and
store, chilled.
For
the Glazed Radishes
Trim the radishes, leaving a bit of the stem, and rinse.
With a mandoline, shave 2 of the red radishes from stem
to tip into a small bowl of ice water. Trim the breakfast
radishes, leaving a small leaf sprig attached, then quarter
them lengthwise halfway up from the tips; submerge them
in the ice water and reserve for the garnish.
Cut
the remaining red radishes in half. Use a 3/4-inch (2cm)
ring cutter to cut 4 cylinders from 8 of the halves. Transfer
the halves and cylinders to a medium sauté pan
with the chicken stock and butter and bring to a simmer.
Season with salt and pepper and cook over medium heat
until the chicken stock and butter have reduced to a glaze
and the radishes are tender, about 10 minutes. Keep warm.
To
Finish
Preheat the broiler.
Heat
the olive oil in a large sauté pan over medium
heat and sear the pastilla legs for 4 minutes on each
side, until crispy and golden brown.
Remove the squab breasts from the marinade and place on
a baking sheet lined with aluminum foil. Broil the breasts
for 6 to 8 minutes, flipping halfway through, until medium
rare (internal temperature of 135°F (57°C)). Spoon
the reserved yogurt sauce onto the breasts in the last
2 minutes of cooking.
For
each portion, set a breast on the bottom of a warm plate
and set a large spoonful of avocado chutney alongside
it. Set 1 leg pastilla against the breast, with the foot
sticking up. Arrange 2 glazed radish halves, 2 radish
cylinders, and 1 breakfast radish around the squab.
Spoon
a few dots of jus around the squab and sprinkle a pinch
of vadouvan spice onto the plate. Garnish with 2 nasturtium
leaves and a few radish shavings.
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Daniel
Boulud is chef-owner of the three-Michelin-starred Daniel,
Café Boulud, DB Bistro Moderne, Bar Boulud, and
author of numerous cookbooks, including Daniel:
My French Cuisine. Boulud has earned numerous
James Beard Foundation awards and a four-star rating for
Daniel from The New York Times.
For
inquiries, please contact The Daily Beast at editorial@thedailybeast.com.
by Daniel
Boulud courtesy of the DailyBeast
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