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Redo You: Cooking with David Myers
David Myers is an acclaimed chef best known for his modern French brasserie Comme Ça in West Hollywood and at The Cosmopolitan of Las Vegas. Prior to being executive chef and founder of Comme Ça, David opened up Sona, which was listed as one of the places to dine before you die by "O: The Oprah Magazine."
David is returning to demonstrate how to prepare an Easter brunch including a Spring Vegetable Quiche, Salade des Legumes and Waffles with Three Berries and Creme Chantilly:
Spring Vegetable Quiche
Courtesy of Comme Ça by David Myers
Makes two 9 inch quiches
Crust:
- 2 cups. pastry flour
- 8 tbs butter
- 2/3 tsp salt
- 2tsp sugar
- 2tbs&1tsp water
- 1 egg yolk
Combine all the dry ingredients.
Combine all the wet ingredients in a separate bowl.
Add the butter and slowly add the milk to the dry ingredients, mixing gently only enough to just bring the mixture together.
Filling:
- 1 cup milk
- 1 cup heavy cream
- 3 eggs
- 2 1/2 tsp salt
- 1 1/2 tsp fresh ground pepper
Bring milk and cream to a boil, temper eggs in, add salt and pepper, and keep it cool. Mix all of the below filling ingredients (cheese, onions, asparagus, milk) together with the mixture in a medium-sized bowl.
- 1/4 lbs. Swiss cheese, grated
- 1/2 cup spring onions, trimmed and roughly chopped
- 1/2 cup asparagus, trimmed and sliced into 1" pieces
- 1/2 cup milk
Roll out the dough to fit two 9" pie pans.
Gently press the dough into place, Put pastry weights and bake in a preheated 350 degree oven for five minutes. Allow to cool and fill with the above mixture. Bake at 320 degrees until set in the middle. This will take 20-30 minutes for most home ovens. Check for doneness with a toothpick starting at fifteen minutes. Remove from oven and allow to cool to room temperature before refrigerating. After the quiche is cool, it can be sliced and served. (Prefer to bake this 1 day ahead, so it's easy and clean to cut the quiche next day).
Salade des Legumes
Courtesy of Comme Ça by David Myers
For the salad:
- 8 oz haricots verts, ends removed
- 4 artichoke hearts, cleaned and cut into quarters
- 8 fingerling potatoes
- 8 baby carrots, peeled
- 8 breakfast radish
- 8 garlic cloves, halved lengthwise and de-germed
- 4 garlic cloves, shaved on a mandoline
- 3 sprigs of thyme
- 1 tsp toasted black peppercorns
- 4 romaine hearts, quartered lengthwise
Put the potatoes, peppercorns, and thyme in a small pot with enough water to cover. Bring water to a boil, add a pinch of salt and simmer until just tender. Remove from water to cool. Blanch the haricots verts in boiling salted water until just tender and remove from pot and place in an ice bath until completely cool. When cool, remove from ice bath and allow to drain. In a new pot of salted water, blanch the artichokes and proceed to the ice bath just as with the haricots verts. In another pot with fresh salted water, use the same method to blanch and shock the carrots, radish and garlic halved, each separately but you will not have to change the water between batches.
In a small pot of oil at 300 degrees F, fry the garlic slices until light golden brown.
For the vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- salt and fresh ground black pepper
Whisk the oil and vinegar together in a bowl. Season to taste with salt and pepper.
Quarter the potatoes, carrots, and radish lengthwise. Toss all the vegetable except for the garlic chips in a bowl and add dressing to taste. Divide the ingredients among four bowls, with the romaine going in first and the vegetable scattered on top. Sprinkle the garlic chips just before serving.
Waffle with Three Berries & Creme Chantilly 
Courtesy of Comme Ça by David Myers
Serving size: 4
For the waffle:
- 3/4 all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup grapeseed oil
- 1 egg
- 1 1/2 teaspoons sugar
- 3/4 teaspoon vanilla extract
Mix dry ingredients (all-purpose flour, corn starch, baking powder, baking soda, salt) in a mixing bowl. Add wet ingredients (buttermilk, grapeseed oil, egg, vanilla extract, sugar), and rest the batter at least 30 minutes. (The longer you rest the batter, the moister the resulting waffle will be.)
Turn on the waffle maker, and follow the directions to bake.
For berries and creme chantilly:
- 12 raspberries
- 12 blackberries
- 12 blueberries
- 1 cup heavy whipping cream
- 1 Tbs sugar
- 1 tsp vanilla extract
Whip cream together with sugar and add vanilla extract. Do not over mix; whip just enough to scoop with spoon.
To Assemble
Place waffle on a plate, add a scoop of chantilly on top, and decorate with berries.
Be sure to tune into Aisha's podcast "Girl on Guy" where Chef David Myers is also a guest this week. A podcast about stuff guys love, brought to you by the ultimate guy's girl.
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