|
|
Spring Dishes from Macy’s Culinary Council
Chef Michelle Bernstein
Photos by: ALP www.FotoSB.com
Macy's Culinary Council Chef Michelle Bernstein showed how to prepare some of her favorite award-winning dishes for
spring at Macy's on Sate St in Chicago.
This site and its contents are copyright © 2016 TRENDY. All rights reserved.
Squash Blossoms filled with
Stracciatella and Kale Pesto
Yields 6 blossoms 6 squash blossoms 6 tablespoons stracciatella
Fill each blossom with 1 tablespoon of stracciatella.
Kale pesto:
Yield 1 cup
2 cups roughly chopped fresh kale
2 garlic cloves, chopped
¼ cup shredded parmesan cheese
¼ cup pine nuts
2 teaspoons lemon juice
½ teaspoon black pepper
¼ cup olive oil
Kosher salt, to taste
Bring a large pot of lightly salted water to a boil. Have a large bowl of ice water ready. Add the kale to boiling water, cook for about 2 minutes. Remove the kale from boiling water with a slotted spoon and immediately place the kale into the ice water. Lay the kale on towels to dry. Combine the kale, garlic, parmesan, pine nuts, lemon juice and black pepper in a food processor, pulse until well combined. While the food processor is running, slowly add the olive oil. Process until well combined. Taste for seasoning.
Tempura Batter:
1 large egg, chilled
3/4 cup ice water
1 cup plus 2 tablespoons all-purpose or low-gluten flour, chilled
Combine the egg and iced water in a medium bowl; gradually add flour, whisking gently until just combined. Batter will be lumpy.
Place a pot of oil filled about ½ of the way up the pot on the heat at 350F. Working in small batches, lightly dredge the squash blossom in the batter, and using tongs, fry in the hot oil, being careful not to overcrowd the pot. Fry until lightly golden and cooked through, about 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain. Allow oil to reheat between batches.
Yields 6 blossoms 6 squash blossoms 6 tablespoons stracciatella
Fill each blossom with 1 tablespoon of stracciatella.
Kale pesto:
Yield 1 cup
2 cups roughly chopped fresh kale
2 garlic cloves, chopped
¼ cup shredded parmesan cheese
¼ cup pine nuts
2 teaspoons lemon juice
½ teaspoon black pepper
¼ cup olive oil
Kosher salt, to taste
Bring a large pot of lightly salted water to a boil. Have a large bowl of ice water ready. Add the kale to boiling water, cook for about 2 minutes. Remove the kale from boiling water with a slotted spoon and immediately place the kale into the ice water. Lay the kale on towels to dry. Combine the kale, garlic, parmesan, pine nuts, lemon juice and black pepper in a food processor, pulse until well combined. While the food processor is running, slowly add the olive oil. Process until well combined. Taste for seasoning.
Tempura Batter:
1 large egg, chilled
3/4 cup ice water
1 cup plus 2 tablespoons all-purpose or low-gluten flour, chilled
Combine the egg and iced water in a medium bowl; gradually add flour, whisking gently until just combined. Batter will be lumpy.
Place a pot of oil filled about ½ of the way up the pot on the heat at 350F. Working in small batches, lightly dredge the squash blossom in the batter, and using tongs, fry in the hot oil, being careful not to overcrowd the pot. Fry until lightly golden and cooked through, about 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain. Allow oil to reheat between batches.
Orange Blossom Kissed Chicken
Salad
Yields 8-10 servings
1 whole roast chicken (can be purchased rotisserie or made), remove all skin, shred the meat and remove all bones
2 tablespoons extra-virgin olive oil
1 cup red onion, 1/8 inch diced
2 tablespoons peeled and chopped ginger
2 tablespoon minced garlic
1 tablespoon curry powder
1 teaspoon ground coriander
2 teaspoons kosher salt
5 tablespoons mayonnaise
4 tablespoons plain yogurt
2 tablespoons fresh lime-juice
1 tablespoon orange blossom honey
½ cup candied pistachios (recipe below), chopped
Combine all ingredients, mix well; taste for salt.
Candied pistachios:
1/4 cup white sugar - 1 tablespoon water
2 cups pistachios - 3/4 teaspoon sea salt
Yields 8-10 servings
1 whole roast chicken (can be purchased rotisserie or made), remove all skin, shred the meat and remove all bones
2 tablespoons extra-virgin olive oil
1 cup red onion, 1/8 inch diced
2 tablespoons peeled and chopped ginger
2 tablespoon minced garlic
1 tablespoon curry powder
1 teaspoon ground coriander
2 teaspoons kosher salt
5 tablespoons mayonnaise
4 tablespoons plain yogurt
2 tablespoons fresh lime-juice
1 tablespoon orange blossom honey
½ cup candied pistachios (recipe below), chopped
Combine all ingredients, mix well; taste for salt.
Candied pistachios:
1/4 cup white sugar - 1 tablespoon water
2 cups pistachios - 3/4 teaspoon sea salt
Rose Water Pot de Crème with Candied Rose
Petals
Yields 10 tasting portions
2 ½ cups heavy cream
2/3 cup whole milk
½ cup plus 1 tablespoon sugar
1 vanilla bean, split
6 large egg yolks
1 tablespoon rose water
Combine the cream, milk and 5 tablespoons of the sugar in a large saucepan. Scrape the seeds from the vanilla bean and add with the pod. Simmer and stir to dissolve the sugar. Remove from the heat, cover and let steep for one hour. Reheat the cream mixture until warm and add in the rose water.
Meanwhile, whisk the egg yolks with the remaining ¼ cup sugar until well combined. Slowly whisk the warm liquid into the yolks to temper them. Strain through a fine sieve. Refrigerate the liquid for an hour or so to rest.
To complete, preheat the oven to 300 degrees. Place 6 ounce ramekins in a larger deep baking pan lined with a piece of parchment paper. Make sure there is sufficient space between the ramekins. Place the baking pan on a baking sheet. This will provide double the insulation so the custards can cook slowly and evenly. Gently stir the custard and fill each mold with 2/3 of liquid. Fill the baking pan with water, until it reaches halfway up the ramekins. Cover the ramekins. Place in the oven and bake for 45-55 minutes. The custard should set but jiggle slightly. Remove from the water and put on a cooling rack. When cooled, put in the refrigerator for at least 8 hours. They can be refrigerated for up to 3 days. Serve directly from the molds.
Candied Rose Petals:
1 egg white, room temperature
Splash water
24 organic, edible rose petals (no white tip)
1 cup superfine sugar
Lightly beat the egg white with a splash of sugar. Line a baking sheet with wax paper. Gently brush both sides of each rose petal with the beaten egg white and sprinkle with sugar, making sure the petal is well covered. Let the petals dry on overnight on the wax paper.
Yields 10 tasting portions
2 ½ cups heavy cream
2/3 cup whole milk
½ cup plus 1 tablespoon sugar
1 vanilla bean, split
6 large egg yolks
1 tablespoon rose water
Combine the cream, milk and 5 tablespoons of the sugar in a large saucepan. Scrape the seeds from the vanilla bean and add with the pod. Simmer and stir to dissolve the sugar. Remove from the heat, cover and let steep for one hour. Reheat the cream mixture until warm and add in the rose water.
Meanwhile, whisk the egg yolks with the remaining ¼ cup sugar until well combined. Slowly whisk the warm liquid into the yolks to temper them. Strain through a fine sieve. Refrigerate the liquid for an hour or so to rest.
To complete, preheat the oven to 300 degrees. Place 6 ounce ramekins in a larger deep baking pan lined with a piece of parchment paper. Make sure there is sufficient space between the ramekins. Place the baking pan on a baking sheet. This will provide double the insulation so the custards can cook slowly and evenly. Gently stir the custard and fill each mold with 2/3 of liquid. Fill the baking pan with water, until it reaches halfway up the ramekins. Cover the ramekins. Place in the oven and bake for 45-55 minutes. The custard should set but jiggle slightly. Remove from the water and put on a cooling rack. When cooled, put in the refrigerator for at least 8 hours. They can be refrigerated for up to 3 days. Serve directly from the molds.
Candied Rose Petals:
1 egg white, room temperature
Splash water
24 organic, edible rose petals (no white tip)
1 cup superfine sugar
Lightly beat the egg white with a splash of sugar. Line a baking sheet with wax paper. Gently brush both sides of each rose petal with the beaten egg white and sprinkle with sugar, making sure the petal is well covered. Let the petals dry on overnight on the wax paper.
All recipes compliments of Michelle Bernstein
Heat oven to 300F. Line a cookie sheet with parchment. In a saucepan,
combine the sugar and 1 tablespoon water. Over medium heat, stir just until
it dissolves. Bring to a boil without stirring. Add the pistachios, stir, pour onto
the sheet, spread with a spatula and top with salt. Place in the oven for 20
minutes, stirring every 5 minutes until crystallized. Cool. Chop and store.
Bread:
4-8 slices multi grain seedy bread, sliced thin
2 teaspoons extra virgin oil
Kosher salt and pepper
Drizzle the bread slices with oil. Place the bread on a cookie sheet with another cookie sheet on top of the bread; place in a 400F oven for about 8-10 minutes or until nice and crispy and golden.
Orange-blossom and Avocado Salad:
6 oranges, segmented
1 teaspoon orange blossom honey
¼ teaspoon orange blossom syrup
Pinch of maldon sea salt
1 tablespoon extra virgin oil
Juice of 1 lemon
Combine.
Place the chicken salad on a slice of bread; top with the orange salad and serve immediately.
Bread:
4-8 slices multi grain seedy bread, sliced thin
2 teaspoons extra virgin oil
Kosher salt and pepper
Drizzle the bread slices with oil. Place the bread on a cookie sheet with another cookie sheet on top of the bread; place in a 400F oven for about 8-10 minutes or until nice and crispy and golden.
Orange-blossom and Avocado Salad:
6 oranges, segmented
1 teaspoon orange blossom honey
¼ teaspoon orange blossom syrup
Pinch of maldon sea salt
1 tablespoon extra virgin oil
Juice of 1 lemon
Combine.
Place the chicken salad on a slice of bread; top with the orange salad and serve immediately.