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Recipes from "The Fearless Chef"
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One of my favorite chefs is a devilish teddy bear named John Delpha, who invented these. They’re really little deconstructions of a salad nicoise, perfect for passed appetizers at a swanky soiree. If you don’t do raw tuna, these would also be great with cooked crabmeat, sliced lobster tail, or shrimp. Serves 6 6 eggs Place the eggs in a 2-quart saucepan. Cover with cold water to at least 1/2 inch above the eggs. Bring to a boil over high heat. Once the water boils, reduce heat and simmer gently for 10 minutes. Transfer the eggs to a bowl of ice water until cool. While the eggs are cooling, in a small bowl combine the aioli, Tabasco, chives, capers and black olives, mix will. In another bowl, combine the tuna, lemon juice, olive oil, and chervil. Toss until well mixed, and season with salt and pepper. Cover and refrigerate both bowls until ready to use. Peel the cooled eggs, and halve them lengthwise. Carefully remove the yolks and put them in a mixing bowl; mash them with a fork. Arrange the whites on a small serving platter and set aside. Add half of the aioli mixture to the yolks and mix well. Add as much of the remaining aioli as needed to reach the desired consistency. With a small spoon, scoop the yolk mixture into the egg whites. Top with tuna and serve immediately.
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Carmelized Onion and Green Apple Tart (page
50) This tart is a perfect brunch dish; it’s wonderful served hot, fantastic served cold. Substitute half of the goat cheese with your favorite blue for some extra punch, or sprinkle some sharp Cheddar on top for the classic apple-Cheddar combination. Serves 6 to 8 6 slices bacon, minced Preheat oven to 425ºF. In a heavy-bottomed sauté pan, preferably nonstick, cook the bacon, stirring frequently until browned and crunchy, 6 to 8 minutes. Drain on paper towels. Discard the bacon drippings and wipe out the pan. Add the olive oil to the pan over medium heat. Add the onions, vinegar, sugar, and salt; cook, stirring occasionally, until golden brown, about 15 minutes. (Lower the heat toward the end of cooking to prevent scorching.) Add the garlic and cook for 2 minutes. Set aside the onions to cool. While the onions are cooking, peel, core, and slice the apples into thin wedges. Toss with the lemon juice and set aside. Spread the goat cheese evenly in the tart shell, then top with the apple slices, overlapping them in concentric circles. When the onions are cool, spread them evenly on top of the apples. Sprinkle the bacon on top. Bake until warmed through, about 10 minutes. Garnish with parsley and serve immediately.
Winter Warmer-Spiced Pumpkin & Cranberry Bread 3 cups all-purpose flour 1. Preheat oven to 350ºF. Grease two 9x5x3” loaf pans or a 12-cup muffin tin. 2. Stir together flour, cinnamon, baking powder, baking soda, and salt; set aside. 3. Combine Winter Warmer and cream in a glass measuring cup; set aside. 4. In a large bowl with an electric mixer, cream butter and sugar until fluffy, about 3 minutes. Add vanilla, then eggs, one by one, scraping down bowl and blending well after each. Mix in pumpkin, cranberries, and ginger. Add dry ingredients in 3 additions, alternating with Winter Warmer and cream mixture. Mix well and scrape down bowl between additions. Blend 30 seconds longer on medium, and divide between pans. Sprinkle pecans on top, and bake until toothpick inserted in the center comes out clean, 50 to 60 minutes for loaves, 25 to 30 minutes for muffins. Turn out onto wire racks and cool at least 30 minutes before slicing. Serve warm.
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Delpha’d
Eggs (page 42)