Celebrated Cuisine with Chef Laura

We shot our “practice episode” today for Chef Laura’s Celebrated Cuisine. All in all, things went very well and we are ready for next week’s full run. Be sure to tune in June 15th at 3:30pm to watch the first show LIVE! Chef Laura’s Recipies are attached below.

Roasted Fingerling Potatoes with Garlic and Rosemary

Yield: 4 servings

1lb Fingerling Potatoes, ends trimmed, quartered lengthwise
Olive Oil
1 Large clove garlic, minced
1 large twig Rosemary, fresh

1. Toss potatoes in olive oil. Sprinkle liberally with kosher salt, garlic and rosemary.
2. Place in a glass or metallic baking dish.
3. Place in a preheated 400 degree oven for 30-45 minutes (depends on thickness of potatoes. Move potatoes with spatula every 12-15 minutes to ensure even caramelization.
4. Potatoes are done when pierced easily with a skewer and are golden.

Grilled Steak with Warm Shallot Vinaigrette

Yield: 4 ea 7 oz servings

2 large Shallots, sliced thinly
1/2 cup Extra virgin olive oil
2 1/2 T Sherry vinegar
2 t or tt Dijon mustard
1/4 cup Italian flat leaf parsley
Kosher salt and freshly cracked pepper
2 lbs NY Strip steaks

1. In a small saucepan, cook the shallots in the olive oil over low heat, stirring frequently, until softened but not browned, about 10 minutes.
2. Transfer the shallots and oil to a blender and let cool briefly. Add the vinegar and mustard and puree until smooth. Add the parsley and pulse until finely chopped. Season the vinaigrette with salt and pepper.
3. Meanwhile, light a grill or preheat a grill pan. Season the steaks with salt and pepper and grill over moderately high heat, turning once, until medium-rare, 10 to 12 minutes. Let the steaks rest for 5 minutes. Slice steaks as desired. Transfer to plates, top with the vinaigrette and serve.

Peach and Strawberry Napoleons With Vanilla Sugar Whipped Cream

Yield: 8 servings

1 box Puff pastry, thawed
Turbinado (raw) sugar
1 Egg, large
1 t Water
2 large Peaches, thinly sliced
1 pint Strawberries, hulled, quartered or sliced
8 oz Heavy cream, chilled
1 T Sugar
1 1/2 t Vanilla bean paste or extract
1/2 pint Blackberries, fresh or frozen and thawed
1/2 oz Triple sec
Sugar
Powdered sugar

1. Preheat oven to 400 degrees. On a clean surface, roll out puff pastry on a lightly floured surface until 1/4 inch thick. Using a pizza wheel, cut pastry into 3 inch squares. Transfer to a parchment lined sheet tray.
2. Brush pastry with egg wash and sprinkle with turbinado sugar. Bake until puffed and golden, about 12 minutes.
3. Make coulis: While pastry is baking, place blackberries, triple sec and sugar in a small saucepan and bring to a simmer. Cook until berries have begun to fall apart and are more liquid-y. Using an immersion blender, puree until smooth. Pass through a sieve if desired. Set coulis aside.
4. Make whipped cream: Place cream, sugar and vanilla bean paste in a chilled mixing bowl and whip at high speed with a handheld or standup mixer until stiff peaks form.
5. Assemble napoleons: place a dollop of whipped cream in center of dessert plate. Place a pastry square directly over, then layer with sliced strawberries and peaches and another dollop of whipped cream. Repeat with a second layer. Top with one more pastry, if desired, dust with powdered sugar and drizzle plate with coulis. Serve immediately.

Sugar Snap Pea Sauté

Yield: 4 servings

2 cups Sugar Snap Peas, trimmed
Olive oil

1. Bring a large pot of salted water to a boil. Cook snap peas until crisp-tender, about 1 minute. Drain. Set aside.
2. When ready to serve, heat a large sauté pan over medium high heat. Add the oil. When oil begins to shimmer, add snap peas, and cook just until heated through, season with salt and pepper to taste.