Lemon Basil Turkey Burgers with Creamy Goat Cheese

The best turkey burger I ever ate was made by me last night inspired by true events.

I had visited a farm animal sanctuary last week and  while petting a bovine slaughterhouse escapee named Eloise I was  struck with a pang of guilt for liking hamburgers so much.  Eloise had  such pretty eye lashes and  I vowed  to Eloise that  I would try to eat fewer animals with eye lashes. Also animals that  liked to be scratched under their chins.

There was also a big fat tom turkey named Frank, however ,that wandered loose around the farm,  and who kept cornering me and trying to jump on me and slap me with his wings.  In the terrifying flash of wattle and feathers, I decided that  turkeys were still okay to eat.  Especially if they were named Frank.

Lemon Basil Turkey Burgers with Creamy Goat Cheese

• 1 pound ground turkey
• zest of one lemon
• 1/2 cup basil leaves, chopped
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/4 cup goat cheese

In a large bowl combine turkey, lemon zest, basil ,garlic , salt and pepper.  Form four patties and set on a large platter. Scoop  goat cheese one tablespoon at a time and roll into a ball until you have four balls.  With your thumb, push down into the middle of each turkey patty about half way down.  Place one ball of goat cheese into the divot in each patty and  reform patty so that cheese is covered.

On the grill or a grill pan on medium high heat cook turkey patties about ten minutes on each side until they are browned and  cooked through.  Serve on a garlic butter toasted bun with a juicy slice of tomato and crispy cold lettuce.

Knock, Knock, Gnocchi at Heaven’s Door

The other night I went to Jonathan Waxman’s restaurant, Barbuto, and ordered his legendary gnocchi.   Gnocchi if not done right can be gummy and leaden and I usually avoid it at all costs.  Waxman’s gnocchi deserves it’s renown.  It is like eating miniature clouds made in heaven by angels.  I became instantly obsessed with trying to make them at home. I knew that I couldn’t match the brilliance of Barbuto’s gnocchi, but I had a target to aim at and even if I got in the general vicinity, I would be happy.

The great thing about gnocchi is that unlike other pastas, you don’t need any special equipment. I served mine tossed with a simple sauce of butter (1 stick) melted with 2 minced cloves of garlic and a few sage leaves and finished off with a sprinkle grated parm.

My gnocchi made me very happy indeed.

POTATO GNOCCHI

• 4 medium russet potatoes, peeled and cut into quarters
• 1 egg, beaten
• 2 tablespoons whipping cream
• 1/4 cup grated Parmesan Cheese
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. pepper
• 1 -2 cups unbleached all purpose flour

Steam potatoes over boiling water until tender, about 12 minutes. Working in batches, press warm potatoes through ricer into large bowl. Let cool slightly then add  egg, cream, salt, and nutmeg and blend well. Add 1  cup of flour and mix until soft and a slightly sticky dough forms, adding more flour by tablespoonfuls if too moist. Try not to overwork the dough.

Turn dough out onto lightly floured work surface. Divide into 6 equal portions.  Roll 1 dough portion between hands and work surface to 3/4-inch-thick rope about 20 inches long. Cut into 3/4-inch-long pieces.

Roll each piece with the tines of a  dinner fork to make grooves in gnocchi.  Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 5 dough portions.

Cook gnocchi in small batches in a large pot of salted, gently boiling water.  When those babies rise to the top they are done. Toss with the melted butter, garlic and sage sauce.

Chicken Chili with Chorizo

This quick, hearty chili has the added zip of spicy chorizo.  Serve it over rice or with some corn bread. Show a little love with some grated cheddar cheese on top.

Chicken Chili with Chorizo

Serves 4

• 1 Tablespoon Olive Oil
• 1 cup chorizo, cut into 1/4 inch slices
• 4 cloves of garlic, minced
• 1 onion, chopped
• 1 red pepper, chopped
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 pound boneless, skinless chicken breast cut into 1 inch chunks
• 2  14.5 oz. cans of diced tomatoes with juice
• 1  6 oz. can tomato paste
• 1  15 oz. can kidney beans, drained
• 1-2 cups chicken stock
• 1/2 cup chopped cilantro

In a large, heavy pot over medium high heat, cook chorizo in one tablespoon olive oil until browned and fat has rendered.  Add minced garlic, onion, red pepper, cumin and chili powder and saute for a few minutes.  Add chicken breast and cook until chicken is browned, about five minutes.

Add tomatoes, tomato paste and about 1 cup of chicken stock.

Lower heat and cover and let chili cook for about 20 minutes.  Add more chicken stock if needed.

Right before serving, stir in cilantro. 

If You Can’t Stand The Heat….

Ninety five degrees in NYC last week.  You know what that means:  Kitchen surgical strike!  I was in and out in less than 20 minutes and I never broke a sweat.

Ginger Chicken Lettuce Wraps

•     1 Tablespoon toasted sesame oil
•     1 pound skinless boneless chicken breast, cut into 2-inch strips
•     4 garlic cloves, minced
•     1 Tablespoon ginger, minced
•     1 Bunch green onions, cut into 1-inch pieces
•     1/4 cup hoisin sauce
•     1 Tablespoon honey
•     1 Cup Shredded Carrots
•     1 Cup cooked rice noodles
•     1/2 cup chopped cilantro
•     1 Head bibb lettuce

Heat oil in large nonstick skillet or wok over medium-high heat. Add chicken, ginger and garlic and sauté 2 minutes. Add green onions and sauté until chicken is cooked through, about 4 minutes longer. Stir in hoisin sauce and honey until chicken is coated.   Remove from heat.

Assembly:

Take one leaf of bibb lettuce and in the center place a couple of strips of chicken, some shredded carrot, rice noodles, cilantro and roll up.

Focaccia with Walnut Pesto, Prosciuto, Apples and Arugula

The other day some clients wanted me to replicate the recipe for a wonderful focaccia that they make at Morandi’s  in the West Village.  I think I pretty much nailed it.

Focaccia with Walnut Pesto, Prosciutto, Apples and Arugula

* 1 10-12 ounce ball of prepared pizza dough

* Walnut Pesto (recipe below)

* 2 cups shredded mozzarella cheese

*1 Gala or Fuji Apple cut into thin slices

*1/2 pound of thinly sliced prosciutto

* 1 cup of arugula leaves

* 1 teaspoon ground black pepper

Walnut Pesto

*1 cup walnuts, toasted  and cooled

*1 garlic clove, finely minced

* 1/3 cup olive oil

* 1/3 cup grated Parmigiano-Reggiano

*1/4 teaspoon black pepper

For the Pesto:

In a blender or food processor, combine walnuts and garlic and pulse until finely chopped.. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.

Preheat oven to 425°F. Divide dough in half and roll each out on work surface into 4x 10-inch rectangles and place on a lightly oiled baking sheet.

Lightly spread walnut pesto over the top of each focaccia. and sprinkle each  with 1 cup of shredded mozzarella. Arrange apple slices on top of cheese, followed by proscuitto; Season with freshly ground black pepper and bake until golden brown and cheese melts, about 25 minutes. Remove from oven and sprinkle with arugula leaves. Drizzle with olive oil.  Serve  warm.

Creamy Corn Bisque with Bacon

Summer has a funny way of sneaking up on me every year.   Which is my signal to keep my time short and sweet in the kitchen.  It’s amazing what fabulous recipes come out of simply trying to stay cool.

This creamy bisque marries two of my all time favorite things to eat:  Corn and Bacon.  It cooks up fast and it tastes just as good cold as it does hot.  The crunchy bacon that goes on top is such a glorious counterpoint for  the sweet corn it will make you cry.

Creamy Corn Bisque with Bacon

Ingredients

* 2 slices bacon, sliced in 1-inch strips

* 1 medium yellow onion, diced

* 1 russet potato, peeled and diced

* 3 cups fresh corn kernels, if using frozen thaw first t

* Kosher salt and freshly ground black pepper

* 1 tablespoon chopped fresh thyme leaves

* 1 cup half and half

* 3 cups chicken broth

Directions

In a large  sauce pot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion and potato and cook until softened, about five minutes. Add corn, salt and pepper and saute for sauté for another 5 minutes. Add thyme.

In a blender, puree the corn mixture with the chicken stock and half and half.  Put back into sauce pot and  simmer for about 5 minutes.

Transfer to serving bowls. Garnish each bowl with cooked bacon and a sprig of thyme. Can be served cold or hot.

NYCeci’s Food Trip:The Best Chocolate Cake In The World

I have become intrigued by the new crop of restaurants and food shops in Manhattan that only serve one thing.  From Meatballs to Fried Chicken to Chocolate Cake to Rice Pudding they seem to be popping up every where and all I can think is you gotta be damn sure that you have a product that is so freaking good that it warrants it’s own expensive store front.

So I have decided to explore some of these places to see if they are worth making the pilgrimage to.  And where better to start than a place called “The Best Chocolate Cake In The World”.  Pretty cheeky name for a place and definitely worth a trip to the dreaded upper east side to check it out.

The Best Chocolate Cake in the World comes by way of Lisbon ,Portugal and has three locations in Manhattan.  You get your choice of  two kinds of chocolate cake:  milk chocolate (55% cocoa) or bittersweet chocolate (70% cocoa)  which are both made with Valrohna.

I decided to mainline it with the bittersweet version.  If  a huge hunk of classic devils food cake is your idea of the world’s best chocolate cake, you best keep on walking.  This cake is a dense, flourless stack of chocolate meringue glued together by a chocolate mousse smothered in a shiny chocolate ganache.

My first bite was a curious combination of  chocolatey textures.   The meringue had a satisfying snappy , crusty chewiness that really hit me in my happy place.  Not to be out done,  the mousse then worked its smooth magic creating a full frontal chocolate experience that put me in a slight fugue state as I  weaved my way up Madison Avenue.

Okay The Best Chocolate Cake in the World.  You win. Maybe I haven’t tried ALL the chocolate cakes in the world with which to compare you to, but you have raised the chocolate bar pretty damn high.

This slideshow requires JavaScript.