Tag Archives | High Summer 2016 Recipes



Recipe courtesy of Andre de Waal, chef/owner of Andre’s

Serves 8


1 head roasted garlic
¼ cup Dijon mustard
¼ cup red wine vinegar
Juice of ½ lemon
Salt, pepper, Tabasco
2 egg yolks
3 ½ to 4 cups blended oil (80% vegetable, 20% olive)

Preheat oven to 300°F. Rub the garlic with oil and roast until very soft. Separate and peel the garlic cloves.

In a food processor, combine the mustard, vinegar, lemon, salt, pepper, Tabasco and egg yolks. With the machine running, pour the oil in— drop by drop at first, then in a slow steady stream, until the mixture becomes very thick. At this point the mixture will be a bit thinner than a store-bought mayonnaise. With the machine still running, add the garlic. Scrape the sides of the bowl, adjust seasoning if needed, and pulse two or three more times. Scrape into a clean container.


  • The glaze will come together better if all of the ingredients,
    including the oil, are chilled.
  • You are making a mayonnaise. You can leave the garlic out or
    substitute a variety of herbs or spices.
  • Keep the storage container and utensils free of excess oil.
  • Alternately, use this as you would a sandwich spread. You
    can also thin it slightly with water, fruit juice or buttermilk to
    make a dip or salad dressing.

Summer-Style Ratatouille

½ Spanish onion
1 red bell pepper
1 medium zucchini
1 small, firm eggplant
8 button mushrooms
1 small carrot
2 medium-sized tomatoes
Blended oil (as above) as needed
Salt, white pepper, Tabasco

For this ratatouille, the vegetables are cooked separately and combined later. Note that the traditional garlic and basil show up in other components of the dish. If you are making only the ratatouille, add a few cloves of garlic to the onion and finish with some fresh chopped basil.

Set a fine strainer on top of a mixing bowl. Cut each of the vegetables into a tiny dice, keeping them separate. Each vegetable is cooked at a slightly different temperature and for a different amount of time to highlight flavor and texture. Start each vegetable with just a touch of salt and white pepper, and enough oil to coat the pan.

Cook the onion very slowly over low heat until it is very soft but not browned. Cook the pepper over medium heat to soften it, turning the heat up at the end to get a touch of brown. Sauté the zucchini over medium-high heat; don’t crowd the pan and leave it with a little crunch. Sauté the eggplant over very high heat, adding oil as needed so the pieces always look glossy. The eggplant is cooked when it starts to release some oil back into the pan. Sauté the mushrooms just as you did the zucchini. Cook the carrot over medium-low heat until it softens but has a little crunch left. If the tomatoes are perfectly ripe, they will only need a minute or two over medium heat.

As each of the vegetables is cooked, add it to the strainer to collect the juices in the bowl. Combine the vegetables and adjust the seasoning. Reserve the juices for the herb broth.

Herb Broth

¼ cup dry rosé wine
Reserved vegetable juices, plus vegetable or chicken stock to equal 1 cup total
½ cup unsalted butter
¼ cup chopped basil
¼ cup chopped chive
¼ cup chopped tarragon
Salt, white pepper, Tabasco

Heat the wine, vegetable juices and stock. Reduce slightly and bring to a boil. When the liquid is boiling, whisk in the butter in small pieces. Remove the pot from the heat and stir in the herbs. Adjust the seasoning.

8 six-ounce halibut fillets
Wondra brand flour

Preheat oven to 450°F. Pat the fish dry and dust lightly with Wondra Flour. Place the fish on a lightly oiled sheet pan. Top each filet with about 2 tablespoons of the garlic glaze. Bake for about 7 minutes. The glaze should turn brown. The fish will be just barely cooked through.

Meanwhile, reheat the ratatouille. Portion the ratatouille onto warm plates. Top it with the glazed fish, taking care not to let the glaze slide off. Spoon the warm broth around the plate.

Feel free to substitute a different fish. Salmon works well. For a thinner filet like snapper, bake at a higher temperature for less time.


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Recipe by Chris Brandl with Patrick and Dayana Holland

Serves 4 as an appetizer

Garlic Compound Butter

3 ounces unsalted butter, softened
2 cloves garlic, chopped fine
1 teaspoon of white vinegar
1 tablespoon chopped parsley
Dash of Worcestershire sauce
Salt and pepper to taste

Sriracha Mayonnaise

1/4 cup mayonnaise
2 tablespoons of Sriracha
Juice of 1 lime
Salt and pepper to taste
12 large shrimp, peeled and deveined
Salt and pepper to taste
1 tablespoon canola oil

To make the compound butter, combine the butter, garlic, white vinegar, parsley, Worcestershire sauce and salt and pepper in a bowl and mix well until blended. Set aside.

To make the Sriracha mayo, combine the mayonnaise, Sriracha, lime juice and salt and pepper in a bowl and whisk until blended.

To cook the shrimp, add the canola oil to a skillet set over medium-high heat. Arrange the shrimp in the skillet and cook until browned on both sides and cooked through, about 2 minutes per side. Add the compound butter and swirl to coat the shrimp. Remove from heat.

To serve, divide the Sriracha mayonnaise between four small plates and spread it into a thin layer. Place three shrimp in the middle of each plate, then top with the melted butter from the skillet. Serve immediately.

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Makes 6 Pops

While traditional fudge pops are extremely tasty, I find them a bit lacking given their single flavor profile. By adding a bit of cinnamon and cayenne pepper, these fudgy pops pack a whole lot of punch and offer a more complex, layered flavor experience, at once creamy and chocolaty, while still delivering a spicy heat.

However, if you are serving these pops to young children, you might choose to skip the cayenne.

1 (13.5-ounce) can full-fat coconut milk
5 tablespoons unsweetened cocoa powder
4 tablespoons honey
½ avocado
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne
¼ teaspoon salt

In a small saucepan, combine the coconut milk, cocoa powder and honey. Place over medium-low heat and stir gently until the cocoa powder and honey are completely incorporated. Remove from the heat.

Pour the mixture into a blender, add the avocado, vanilla, cinnamon, cayenne and salt and blend until smooth. Pour the liquid into pop molds, insert sticks and freeze for at least 3 to 4 hours, until hardened.

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Makes 2 Pints

The combination of raspberries, coconut, and lime with the tanginess of whole milk yogurt and buttermilk makes for an incredibly light, rosy-hued treat. The bright sweetness of raspberries pairs nicely with the warmth and crunch of toasted coconut, while lime juice gives the whole thing a kick

1 cup raspberries
3/4 cup honey
1 teaspoon pure vanilla extract
1/4 cup water
1/4 teaspoon salt
1/3 cup shredded unsweetened coconut, toasted
2 cups plain whole milk yogurt
1 cup buttermilk
1 cup freshly squeezed lime juice (from 2 to 4 limes)

In a large saucepan, combine the raspberries, honey, vanilla, water, and salt. Place over medium heat and cook, stirring gently until the honey is dissolved and the berries have softened and given off some of their juices, 5 to 8 minutes. Remove the pan from the heat and allow to cool.

Transfer to a bowl and mix in the coconut, yogurt, buttermilk, and lime juice. Cover and place the bowl in the refrigerator for a few hours to chill thoroughly.

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. You can eat the frozen yogurt right away for a softer version, or freeze it for about 2 hours for a firmer consistency.

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Makes 10 to 15 pieces

This bark is a take on traditional chocolate bark, and it works perfectly as a fun-size frozen treat. The yogurt base is simple— plain whole milk yogurt sweetened with a bit of honey and a dash of vanilla extract— and from there this recipe is open for experimentation. You can simply throw in a couple cups of berries or chopped peaches, or you can get fancy, combining fruits, even adding nuts, chocolate chips, or seeds for crunch. Just be sure the mixture is spreadable—that’s the key!

2 cups plain whole milk yogurt
1/3 cup honey
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups fruit of your choice (such as blueberries, raspberries, chopped peaches)

In a large bowl, whisk together the yogurt, honey, vanilla, and salt.

If the fruit you’re using is large and has pits or stems (such as strawberries, cherries, or peaches), prepare the fruit by pitting/hulling/ peeling and roughly chopping it. Raspberries and blueberries can be used whole. Gently stir the fruit into the yogurt mixture until just combined.

Pour the yogurt onto a baking sheet lined with parchment paper, using a spatula to spread it out smoothly and evenly. Give the fruit a bit of a press with the spatula to even out the surface. Freeze the baking sheet overnight and,when ready to serve, cut or break the sheet of yogurt into pieces. Store the yogurt bark in a lidded freezer-safe glass container with the layers of bark separated by parchment paper in the freezer for up to 2 weeks.

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Serves 6–8

2 large eggs
2 teaspoons olive oil
2 pounds whole-milk ricotta cheese
2½ cups flour

In a large bowl, whisk the eggs with the oil. Slowly stir in the ricotta until smooth. Finally, slowly add 1¾ cups of flour and mix well. The dough will be sticky and wet.

Scatter the remaining ¾ cup of fl our on your work surface. Spoon the dough out onto the fl oured surface and knead it to blend well into a ball. The dough should be smooth, soft and slightly sticky.

Divide the dough into four pieces and shape each piece into thin logs, about ½ inch in diameter. Cover the logs with a dishcloth to keep them from drying out.

Working with one log at a time, slice ½-inch pieces from the log. Place this piece in the palm of your hand and roll it toward you with a fork to make indentations and form a bit of a cup (to help hold the sauce). Dip the prongs of your fork in fl our to keep them from getting sticky as you go along. As you make the gnocchi, place them on a floured cookie sheet and cover them with a dishtowel to keep them from drying out.

To cook, carefully drop a handful of gnocchi in a large pot of salted boiling water. When they float to the top, give them about 15 seconds more and then transfer them from the pot into a serving bowl with a slotted spoon.

Nonni preferred to serve her “knochies” with a red “gravy.” They are delicious with pesto as well. If you are not cooking the gnocchi right away, they can be frozen. Freeze on a cookie sheet and then transfer to a sealed bag.

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