Daniel Bouluds Corn Mary Cocktail Recipe 485

DANIEL BOULUD'S CHICKEN TAGINE

Steps:

• Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool.
• Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
• Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side. Core the tomatoes, and score an X on their bottoms. Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water as well. Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals.
• Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.
• Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste and chicken stock, and simmer until reduced by 1/3.
• Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. Serve the chicken in the pot, garnished with the cilantro leaves, with couscous. Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.

BLOODY MARY COCKTAIL

Steps:

• Fill a pint glass or goblet with 1 1/2 cups ice. Set aside.
• Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into ice-filled pint glass or goblet.
• Garnish with a celery stalk.

DANIEL BOULUD'S MADELEINES

Steps:

• Whisk 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoons kosher salt in a small bowl.
• Whisk 2 large eggs, 1/3 cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
• Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).
• Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.
• Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.

DANIEL BOULUD'S CELERY ROOT PUREE

Steps:

• Place garlic, sage, and thyme in a piece of cheesecloth; tie with kitchen twine to enclose. Place in a medium saucepan along with celery root and enough milk to cover (you may not need to use all the milk). Bring to a simmer over medium heat; continue simmering until celery root is tender, 20 to 30 minutes. Strain mixture through a fine mesh sieve set over a medium bowl, reserving 1/2 cup of milk and discarding cheesecloth bundle.
• In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind.
• Transfer one-third of the celery root, reserved milk, and browned butter to the jar of a blender; blend until smooth. Slightly mash remaining celery root with a wooden spoon or a potato masher. Stir in pureed celery root mixture and chives; season with salt and pepper. Serve immediately.

DANIEL BOULUD'S CORN AND HEIRLOOM TOMATO TART RECIPE - (4.7/5)

Steps:

• The Tart Shell Combine flour, butter and salt in a food processor and pulse until crumbs form. Add egg and pulse until mixture resembles moist curds. Turn the dough out onto a work surface and knead once or twice to pull dough together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. (At this point, the dough can be kept refrigerated for up to 2 days or frozen for up to a month.) Center a rack in the oven and preheat to 350°F. Cut a 10-in.-dia. round of wax or parchment paper. Place a fluted 9-inch tart pan with a removable bottom on a baking sheet. Lightly dust a work surface and the top of the dough with flour. Roll the dough out to approximately 10-in. diameter and 1/8-in. thick. Fit the dough into the bottom and up the sides of the pan. Trim excess dough even with the pan's rim and with the tines of a fork, poke a few holes on the bottom. Line the crust with the wax-paper round and fill with dried beans or rice. Bake for 18 to 20 minutes. Take pan out of oven and carefully remove the paper and beans, then bake crust for 3 to 5 minutes more, or until lightly browned. Transfer to a rack to cool. For the Filling Preheat oven to 300°F. Melt 1 T of the butter in a medium saucepan over medium heat. Add the onion and garlic, and cook, stirring for 4 minutes, or until the onions are translucent. Add the corn with a sprinkle of salt and pepper and cook, stirring for 5 minutes. Reserve 1/2 cup of the corn mixture into a medium bowl. Add the cream to the saucepan, bring to a simmer and then transfer to a blender. Puree until smooth and transfer to the bowl with the reserved corn. Whisk in whole eggs, yolks, 1/2 cup scallion, Tabasco, and another sprinkle of salt and pepper until well combined. Pour the mixture into the prepared tart shell and bake for 25 to 30 minutes, or until the custard is set. Meanwhile, melt remaining butter, transfer to a medium bowl and toss with the remaining scallion, tomatoes, parmesan cheese, smoked paprika, breadcrumbs, and salt and pepper to taste. Once custard is set, arrange tomato mixture on top and return to the oven for 15 minutes, or until tomatoes are soft and crumbs are golden. Let tart rest for 20 minutes before slicing.