CBS

TOPICS

Daniel Boulud Recipes

Posted on May 14, 2014 10:30am

Chef Daniel Boulud of award winning restaurants Daniel in New York City & the newly opened DB Brasserie at The Venetian in Las Vegas, shares some unforgettable dishes in The Talk Kitchen.  


Burrata Salad

Tomato Marmalade, Artichoke, Arugula, Balsamic

Serves 4

 INGREDIENTS:

Artichokes and Artichoke Emulsion

1  sachet (1 tsp coriander seeds, and ½ tsp chili flakes, 1 fresh bay leaf and 2 sprigs thyme wrapped in cheesecloth and secured with butcher’s twine)

1   small carrot, diced

1  small onion, diced

2  stalks celery, diced

3  cups vegetable stock

½  cup white wine

2  T lemon juice

5  large artichokes

Salt and freshly ground white pepper

1  cup olive oil

 

Tomato Marmalade

5  roma tomatoes

4  T olive oil

2   cloves garlic, sliced

2  sprigs thyme

Salt and freshly ground white pepper

 

Lemon Vinaigrette

1  lemon, finely grated zest and juice

½   cup olive oil

Salt and freshly ground white pepper, to taste

 

To Finish

1   cup balsamic vinegar

1   lb baby arugula

½  bunch chives, sliced

4  pieces fresh burrata cheese (preferably from Puglia)

1   T fresh cracked black pepper

 

DIRECTIONS:

For the Artichokes and Artichoke Emulsion

In a medium saucepan, combine the sachet, carrot, onion, celery, stock, white wine and lemon juice. To clean each artichoke, peel away the outer leaves and trim the stem to about 1-inch in length. Using a sharp paring knife, remove the skin from the stem and any tough leaf remnants from the base. Immediately submerge in the liquid to keep from oxidizing. If needed, add water to keep artichokes submerged. Once all the artichokes are cleaned, add a pinch of salt and pepper, and bring to a simmer for 20-25 minutes, or until artichokes are tender. Remove from the heat and cool in the liquid. Use a spoon to scoop and discard the chokes from the artichokes and cut the flesh into quarters. Transfer to a large container and stir in enough cooking liquid to coat.

Reduce 1 1/2 cups of the remaining cooking liquid by 2/3. Transfer to a blender with 4 quarters of cooked artichokes. Puree in the olive oil until emulsified and season to taste with salt and pepper. Reserve chilled.

 

For the Tomato Marmalade

Bring a large pot of water to a boil and set a bowl of ice water on the side. Remove the core from the tomatoes and score a small ‘x’ on the bottom. Boil for 30 seconds, or until the skin begins to loosen, and then chill in the ice water. Peel the skin from the tomatoes, quarter lengthwise and trim away the seeds. Cut the tomato into small dice. Heat the olive oil in a small saucepan over medium heat. Add the garlic and thyme and heat to just below a simmer. Add the diced tomato and season to taste with salt and pepper. Cook, stirring until tomatoes are tender, about 2 minutes.

Chill tomatoes and adjust seasoning if needed. Store chilled.

 

For the Lemon Vinaigrette

In a small bowl, whisk ingredients to combine and store chilled.

 

To Finish

Pour balsamic vinegar into a small saucepan and bring to a light simmer until reduced by half. Set aside. Season arugula to taste with lemon vinaigrette.

For each serving, place a spoonful of tomato marmalade on the bottom of a salad plate. Arrange four halves of artichoke around and spoon four dots of artichoke emulsion in-between the artichokes. Drop a dot of balsamic reduction on each dot of artichoke emulsion. Place burrata on tomato marmalade, sprinkle with black pepper, and arrange a few leaves of arugula around the burrata.

 

 

Homard au Curry

Lobster Salad, Vadouvan Curry, Baby Gem Lettuce

Hearts of Palm, Coconut Bavaroise, Watermelon

Serves 8

 
INGREDIENTS: 

Pickled Fresno Peppers

2  fresno peppers

1  cup rice vinegar

3 ½  T sugar

½  tsp salt

1  tsp chili flakes

 

Poached Lobster

2  quarts court bouillon

4  live lobsters, 1 ½ lbs each

 

Grilled and Sliced Hearts of Palm

1  lb fresh hearts of palm, preferably from the thick base

2  T olive oil

1  tsp vadouvan curry powder

Salt and freshly ground white pepper

 

Vadouvan Dressing

2  T olive oil

1  shallot, sliced

½  small carrot, sliced

1 ½  T minced ginger

3  cloves garlic, minced

2  T finely grated fresh lemongrass

 Salt

2 ½  T vadouvan curry powder

1  (14.5oz) can coconut milk

1  lime, juice

 

Coconut Bavaroise

1 1/2  sheets gelatin

¾  cup coconut milk

¾  cup milk

1   T sugar

Salt

3  egg yolks

2  tsp cornstarch

½  cup heavy cream, whipped to stiff peaks

 

To Finish

2  limes, freshly grated zest and juice

¼  cup olive oil

Salt and freshly ground white pepper

¼  cup sliced chives

4   heads gem lettuce, trimmed, washed and quartered lengthwise

¼  cup shaved toasted coconut

½  lb large-diced watermelon

1  bunch red radishes, thinly shaved

½  cup micro cilantro

 

DIRECTIONS: 

For the Pickled Fresno Peppers

Slice the peppers into thin rounds and transfer to a heat proof container. In a small saucepan, combine the remaining ingredients and bring to a simmer until the sugar is dissolved. Pour over the top of the peppers. Refrigerate overnight or up to 2 weeks.

 

For the Poached Lobster

Pour the court bouillon into a large stockpot, bring to a boil, and place a bowl of ice water on the side. Boil the lobsters for 1 minute, then remove with tongs and rinse under cold water. Twist the arms and tails from the lobsters. Grasp the middle fin of the tails and gently pull out the veins. Boil the tails for 3 ½ minutes more, the remove and chill in the ice water. Boil the arms for 6 minutes more; remove and chill in the ice water. Crack the shells of the tails and arms and extract the meat. Pick and discard any cartilage from the claws and knuckles. Slice the lobster into bite-sized pieces. Reserve the lobster, chilled.

 

For the Grilled and Sliced Hearts of Palm

Heat a grill or cast-iron grill pan over high heat. Cut sixteen 6-inch long by ½-ich thick planks from the hearts of palm. Cut remaining trim into battonet. Rub the planks with the olive oil and season with the curry, salt and pepper. Grill on both sides until well-marked. Set aside.

 

For the Vadouvan Dressing

Heat olive oil in a medium sauté pan. Add the shallot, carrot, ginger, garlic and lemongrass with a sprinkle of salt, and cook, stirring until tender, about 2 minutes. Add the vadouvan and cook, stirring until the spices are toasted, about 1 minute. Add the coconut milk and bring to a simmer for 1 minute. Transfer contents to a blender and puree until smooth. Pass through a fine-meshed sieve and cool the sauce. Season to taste with the lime juice, and salt to taste.
 

For the Coconut Bavaroise

Soak the gelatin sheets in ice water for 10 minutes, squeeze dry. In a small saucepan, combine the coconut milk, milk, sugar and a pinch of salt. Bring to a simmer. In a medium heat-proof bowl, whisk the egg yolks and cornstarch until smooth. Slowly whisk in the hot milk mixture, and then transfer contents back to the saucepan. Return to low heat, and cook, whisking, until mixture thickens; it should coat the back of a spoon. Stir in the gelatin to dissolve and then transfer mixture to a bowl set over ice. Stir until just chilled but the gelatin has not begun to set. Fold in the whipped cream, and check seasoning for salt. Spread bavaroise onto a flat dinner plate or tray into a ½-inch thick even layer. Chill until set, about 2 hours. When ready to serve, cut cubes from the bavaroise with a small paring knife.

 
To Finish

In a large bowl, whisk to combine the lime zest and juice, olive oil, chives, and salt and pepper to taste. Toss in the lobster, gem lettuce and hearts of palm battonets. Adjust seasoning to taste with more salt and pepper.

For each serving, arrange two pieces of lettuce, the meat from ½ lobster and two grilled hearts of palm onto a salad plate. Garnish with a few slices of pickled fresno, a few dots of the vadouvan dressing, a few pieces of coconut bavaroise topped with toasted coconut, and a few pieces of watermelon and radish shavings. Sprinkle with shaved coconut and micro cilantro and serve chilled.





Strawberry-Melon Sundae

Almond Foam, Melon Sorbet, Calisson Strawberries

Serves 6

 

INGREDIENTS: 

Melon Sorbet

½  cup water

1  T light corn syrup

4  T sugar

1 ¼  cup melon puree

1  T lemon juice

 

Strawberry Sauce

1 ½  lbs fresh strawberries, washed

6  T sugar

2/3  tsp apple pectin                 

 

Orange Blossom Sablé

2  egg yolks

4  T sugar

2 ½  ounces butter, softened

¾  cup flour, plus extra as needed

¾   tsp baking powder

½  tsp orange blossom water

 

Almond Foam

2  gelatin sheets

1  cup milk

1/3   cup heavy cream

¼  cup water

4   T powdered sugar

3  ounces marzipan

1  drop almond extract

Melon Caramel

6  T sugar

½  cup melon puree

2  T lemon juice

2   T apricot jelly

 

To Finish

½   lb fresh strawberries, cut in slices crosswise

½  fresh cantaloupe, cut in small dice

½  cup caramelized pine nuts

6  pieces sugar tuile


DIRECTIONS:

For the Melon Sorbet

In a medium saucepan, combine the water, corn syrup and sugar and bring to a simmer until the sugar is dissolved. Pour into a bowl set over ice and stir until well chilled. Stir in the melon puree and lemon juice, and then pass through a fine meshed sieve. Spin in an ice cream machine according to the manufacturer’s instructions.

 

For the Strawberry Sauce

Trim the hulls from the strawberries and slice thinly. Transfer to a heat-proof bowl and toss with 2 T of the sugar; wrap tightly with plastic wrap. Bring a medium saucepan filled 1/3 with water to a simmer. Set bowl of strawberries over top and heat until the strawberries release their juices, about 1 hour. Line a fine-meshed sieve with cheesecloth, place over a bowl and pour in the strawberry mixture. Strain well (but do not press the berries or the juice will turn cloudy) at room temperature for about 2 hours.

In a small bowl, stir to combine the remaining sugar with the apple pectin. Transfer the juice (there should be about 1 cup) to a small saucepan and bring to a light simmer. Whisk in the sugar mixture and cook, stirring for 2 minutes. Transfer to a bowl set over ice and stir until chilled.

 

For the Orange Blossom Sablé

In a small bowl, whip the yolks and sugar until ribbony in texture. Whisk in the soft butter. With a spoon, stir in the ¾ cup flour, baking powder and orange blossom water until well combined into a soft dough.                 

Scrape the dough from the bowl onto a sheet of plastic wrap and with your hands, pat into a 1-inch thick rectangle. Wrap the dough and refrigerate for at least 4 hours, or overnight.

Preheat the oven to 350°F. Unwrap the dough and transfer to a floured sheet of parchment paper. Sprinkle the top of the dough with more flour and top with another sheet of parchment paper. With a rolling pin, roll the dough into a ¼-inch thick sheet. Remove the top layer of paper and slide the dough with the bottom sheet of paper to a baking sheet. Bake for 12 minutes, turning halfway through, until the surface is an even golden brown. Remove from the oven, and while still warm, cut the dough into 1-inch squares. Cool at room temperature and then transfer the squares to an airtight container.

 

For the Almond Foam

Soak the gelatin in ice water for 10 minutes; squeeze dry. In a medium saucepan, bring the milk, cream, water and sugar to a boil.  Remove from the heat, and stir in the gelatin sheets until dissolved. With a hand blender, puree in the marzipan and almond extract until well combined. Pass through a fine meshed sieve into a bowl set over ice. Stir until chilled and then transfer to the canister of a whipped cream maker. Insert two nitrogen cartridges and chill for at least three hours before use.

 

Melon Caramel

Place sugar in a single layer in a small, dry saucepan and set over medium-low heat. Cook, until the sugar melts and turns a light caramel color, occasionally tilting the pan to melt evenly but not stirring. Carefully (it may spatter) add the melon puree and lemon juice. Continue to cook, stirring until the caramel is dissolved. Remove from the heat and with a hand blender, puree in the apricot jelly. Store chilled.

 

To Finish

For each serving, layer about ½-inch thick layer of strawberry sauce on the bottom of a chilled sundae glass. Line the strawberry slices around the inside of the glass. Add a spoonful of diced fresh melon, a spoonful of melon caramel, and a few squares of sablé. Add a scoop of ice cream. Shake the canister of almond foam very well, and then squeeze a dollop of the cream onto the ice cream. Sprinkle the foam with some caramelized pine nuts; top with a sugar tuile.


Recipes above courtesy of Daniel Boulud and DB Brasserie.




Smokey Bandit

Recipe courtesy of “Cocktails and Amuse Bouches for Him” by Daniel Boulud and Xavier Herit, Assouline, 2011

INGREDIENTS:

1½ oz Mezcal Joven

¾ oz Orange Curaçao

1 oz pineapple juice

½ oz lime juice

¼ oz simple syrup*

8 drops jalapeño juice*

1 jalapeño slice

 

DIRECTIONS:

In a shaker, combine liquid ingredients with ice. Shake and strain into a rocks glass with a 2"-square ice cube. Garnish with thin slice of jalapeño on top of ice cube.

* Simple syrup: Bring to a boil 500 grams (2 cups) of water with 500 grams (2 rounded cups) of white sugar, 8 cinnamon sticks, 8 cloves, and half a ground nutmeg. Let steep in the refrigerator for a day, then strain mixture into a clean, sealed container. Can be kept refrigerated for up to 3 weeks.

 * Jalapeño juice: Remove the stem, and juice the whole pepper with a juice extractor.

Connect with the Talk