CBS

TALK BLOG

Talk Takeaway: Anne Burrell

Posted on Feb 17, 2014 10:45am

Chef Anne Burrell returned to “The Talk” for “The Talk Food Festival.”  She taught the ladies how to make her Chicken Under a Brick, Braised Broccoli With Ginger And Tomatoes and Almond Caramel Thumbprints. Here are all of Anne’s delicious recipes!

 

 

Pollo A Mattone 

Serves 4

Time: About 3 hours

 

Mise en Place

4 cloves garlic, smashed and finely chopped

Grated zest and juice of

1 lemon

1⁄2 teaspoon crushed red pepper

2 sprigs of fresh rosemary, leaves finely chopped

1 teaspoon pimenton (smoked paprika)

1 teaspoon cumin seed, toasted and finely ground

Kosher salt

Extra virgin olive oil

2 3-pound chickens, backbone and rib cage removed

1⁄2 cup dry white wine

1 cup chicken stock

 

ANNE -NOTATION For this recipe you’ll need a brick covered in aluminum foil.

 

1 In a small bowl, combine the garlic, lemon zest and juice, crushed red pepper, rosemary, pimenton, cumin, and salt. Add just enough olive oil to create a loose paste.

 

2 Tie the chickens’ legs together with butcher’s twine—this makes for a nicer presentation. Massage the paste of garlic deliciousness all over the chickens, cover, and let sit for up to 2 hours at room temp (if marinating longer than 2 hours, put them in the fridge, but be sure to bring them back to room temp before cooking).

 

3 Preheat the oven to 375°F. and wrap a brick in aluminum foil.

 

4 Coat the bottom of a large sauté pan with olive oil and bring to high heat. Working one chicken at a time, lay the marinated chicken skin side down in the preheated pan—be sure to put the skin side down first to create a REALLY lovely, crispy, flavorful chicken skin.

 

5 Lay the wrapped brick directly on top of the chicken to really squash it down and flatten it—this helps the chicken cook evenly and creates a crispy skin—and cook for 5 to minutes. Remove the brick, turn over the chicken, and cook for another 3 to 4 minutes. Transfer the chicken to a rimmed baking sheet and reserve. Ditch the oil in the pan, wipe out the pan, add fresh oil, and repeat this process with the other chicken. Reserve the pan that the chickens have been browned in and SAVE THE CRUD (the brown stuff on the bottom of the pan). It tastes good!

 

6 Transfer the chickens to the oven and roast for 18 to 20 minutes or until cooked through. Remove and let rest for 8 to 10 minutes.

 

7 While the chickens roast, ditch the oil from the sauté pan and add the wine. Bring the pan to medium heat and use a wooden spoon to scrape the beautiful brown crud off the bottom of the pan. Continue cooking until the wine has reduced by about three-quarters. Add the chicken stock, season with salt, and cook until evaporated by half. Taste to make sure the sauce is delicious and reseason if needed. This sauce will not be thick like gravy, so don’t sweat it.

 

8 Remove the twine from the chicken legs and discard—no need to floss and eat at the same time! Split the chickens in half lengthwise, transfer each half to a plate, and drizzle with the sauce to serve.

 

 

Braised Broccoli With Ginger And Tomatoes 

Serves: 4

Time: About 45 minutes

 

Mise en Place

Kosher salt

1 head of broccoli, head cut into bite-size florets, stems peeled and cut into 1⁄4-inch-thick coins (keep florets and coins separate)

Extra virgin olive oil

1⁄2 onion, cut into

1⁄4-inch dice

Pinch of crushed red pepper

1 garlic clove, smashed and finely chopped

1-inch piece of fresh ginger, peeled and grated

2 teaspoons coriander seed, toasted and finely ground

2 cups canned San Marzano plum tomatoes, passed through a food mill

 

1 Bring a large pot of well-salted water to a boil. Prepare a bowl of well-salted ice water. Toss the broccoli florets in the boiling water, swish them around, and let the water come back to a boil. Remove the broccoli from the boiling water and plunge it immediately into the ice water. When the broccoli is completely cooled, remove it from the water and reserve.

 

2 Coat a medium saucepan with olive oil, toss in the onion, and season with salt and crushed red pepper. Bring the pan to medium heat and cook the onion until soft and very aromatic, 7 to 8 minutes.

 

3 Add the garlic, ginger, and coriander seed and cook, stirring frequently, for 2 to 3 minutes more.

 

4 Add the tomatoes and 1⁄2 cup water and season with salt. Bring the mix to a boil and reduce to a simmer (BTB, RTS). Cook for 10 to 12 minutes. Taste to make sure it’s delicious.

 

5 Toss in the broccoli florets and cook for another 8 to 10 minutes or until the sauce really clings to the broccoli.

 

6 Add the broccoli coins and cook for 1 to 2 minutes or until just warmed through. Serve hot or at room temperature.

 

 

Crispy Crunchy Kale Chips 

Serves 4 to 6

Time: About 45 minutes

 

Mise en Place

1 large bunch of kale, tough lower stems removed

Extra virgin olive oil

Kosher salt

Pinch of crushed red pepper

 

1 Preheat the oven to 250°F.

 

2 Toss the kale with olive oil, salt, and crushed red pepper.

 

3 Place the kale leaves in a single layer on a baking sheet—use more than one if you need to in order to keep the kale in a single layer.

 

4 Roast the kale leaves for 30 to 35 minutes or until crispy. Let cool and eat right away or store in an airtight container.



Almond Caramel Thumbprints 

Makes: About 6 dozen

Time: About 2 hours

 

Mise en Place

 

For the cookies

1⁄2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing the baking sheets

1 cup sugar

2 large egg yolks

1 teaspoon almond extract

21⁄2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

Pinch of salt

2 cups sliced almonds, coarsely chopped

 

For the caramel

11⁄2 cups sugar

Juice of 1 lemon

1 tablespoon light corn syrup

1⁄4 cup heavy cream

12 tablespoons (11⁄2 sticks) cold unsalted butter, cut into pats

 

ANNE -NOTAT ION Flour acts differently depending on a whole bunch of factors— if your dough is a bit crumbly one day, add a few drops of water to pull it together.

 

For the cookies

1 Preheat the oven to 325°F. Lightly butter 2 baking sheets.

 

2 Place the butter and sugar in the bowl of an electric mixer equipped with the paddle attachment—the one that looks like the peace sign—and beat until creamy and fluffy, 3 to 4 minutes. Add the egg yolks and almond extract and beat for another minute or so, scraping down the sides of the bowl occasionally.

 

3 In another large bowl, combine the flour, baking powder, baking soda, salt, and chopped almonds. Gradually add the flour mixture to the butter-sugar mixture. When combined, the dough should be soft and homogeneous. Wrap the dough in plastic and refrigerate for at least 30 minutes, until firm.

 

4 When you’re ready to bake, take the dough out of the fridge and roll it into 3⁄4-inch balls. Place the balls about 1 inch apart on a prepared baking sheet. Using the tip of your thumb, make a hole as deep as you can in each doughball without actually poking through the bottom. Roll your thumb around a little bit to widen the hole—this is your thumbprint!

 

5 Bake the cookies for 16 to 18 minutes or until they begin to turn golden around the edges. Remove from the oven and cool. While the cookies are cooling, repoke each one with your thumb to create a really nice spot for the caramel. Repeat with the remaining dough.

 

For the caramel

1 In a medium sauté pan, combine the sugar, lemon juice, corn syrup, and 1⁄4 cup water. Bring the pan to medium-high heat. Be careful not to swish the pan around as that can cause the sugar to recrystallize.

 

As the mixture boils, the water will evaporate and the sugar will begin to turn brown, or “caramelize.” This is the point when you DO NOT want to take your eyes off it! Things can take a turn for the worse here and there will be no recovery. As the sugar begins to turn gold and move toward golden brown, remove it from the heat and add the heavy cream. As you do this it will bubble up like crazy. Be sure to use a pan large enough to accommodate the bubbling—this stuff is molten and can cause a very severe burn. Whisk the cream until things settle down and the bubbles subside, then add the butter 2 pats at a time, making sure each addition is thoroughly incorporated before adding more.

 

2 Let the caramel cool slightly, then spoon it into the hole of each cookie and let cool. You’ll most likely have leftover caramel sauce, so save it for something yummy—like pouring over vanilla ice cream!

Connect with the Talk