Cook Like a Rock Star (7 page)

Truffled Deviled Eggs

SERVES: 8 • TIME: ABOUT 20 MINUTES

I’m from upstate New York and we’re big deviled egg lovers. Growing up there were always deviled eggs at parties and picnics, so now, anytime I throw a party I make sure to have them, and if I don’t, I hear about it. They’re always the first thing to disappear at my parties!

When I was developing my piccolini menu at Café Centro, I wanted to have deviled eggs on the menu but I had to figure out a way to make them with an Italian slant. My friend Christina suggested I put truffles in them, and to this day I kick myself for not thinking of that myself, because trust me, these are some kick-ass eggs!

MISE EN PLACE

12 large eggs

1 cup mayonnaise

1 tablespoon truffle oil

Pinch of cayenne pepper

2 tablespoons finely chopped black truffle peelings

Chopped fresh chives, for garnish

1
Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to a boil (BTB), cover, then turn off the heat and let sit for 13 minutes EXACTLY!

2
Drain the eggs and run them under cold water until cool; if you’re not using them right away, put them in the fridge.

3
Peel the eggs and cut them in half lengthwise; remove the yolks. Put the yolks in a small bowl and mash them with a fork; add the mayonnaise, truffle oil, cayenne, and truffle peelings and whip until very light and fluffy.

4
Use a disposable pastry bag (or just buy zip-top bags, fill them, and cut off one corner—a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve.

Eggs-traordinary!

Want to goose up the truffle-y flavor? Add a dash more truffle oil. But proceed with caution: it’s very easy to over truffle!

Figs Stuffed with Gorgonzola & Walnuts

SERVES: 6 TO 8 • TIME: ABOUT 10 MINUTES

People think fresh figs are elegant—and this preparation definitely is. To be honest, figs are not my favorite fruit, but when I make them this way I really love ’em. They are a quick and easy (Q&E) piccolino. Cut ’em, stuff ’em, and roast ’em until everything melts and gets all toasty—it’s SOOOOO easy!

MISE EN PLACE

12 fresh Black Mission, Brown Turkish, or (in a pinch) dried figs

High-quality balsamic vinegar

Kosher salt

8 ounces Gorgonzola Dolce, at room temperature

½ cup walnuts, quartered and
toasted
)

1
Preheat the oven to 350°F.

2
Slice the figs in half lengthwise, place them on a baking sheet, and dig a little hole in the middle with your pinky finger. Drizzle the fig halves with 2 or 3 drops of balsamic vinegar and sprinkle with salt.

3
Fill each fig with Gorgonzola and top with a quarter of a walnut. Bake for 5 minutes or until the cheese is melted and bubbly.

Fig out!

Chicken Liver Pâté with Balsamic Onions

SERVES: 6 TO 8 • TIME: ABOUT 45 MINUTES

I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pâté—and it’s so easy. Top this combo with some onions braised in balsamic vinegar and you’ve got yourself a super Tuscan!

MISE EN PLACE

FOR THE ONIONS

Extra virgin olive oil

3 onions, thinly sliced

Kosher salt

1 cup balsamic vinegar

FOR THE PÂTÉ

Extra virgin olive oil

2 to 3 anchovy fillets

2 tablespoons capers

2 cloves garlic, smashed

1 pound chicken livers, rinsed

1 cup dry white wine

Kosher salt

1 baguette, cut into ½-inch slices, toasted or grilled

FOR THE ONIONS

1
Coat a large sauté pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.

2
Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.

FOR THE PÂTÉ

1
Coat a large sauté pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.

2
Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.

3
Transfer the mixture to a food processor and purée until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pâté and top with the balsamic onions to serve.

Killer! Chopped liver!

If you have leftover balsamic onions, these are yummy on sandwiches or on their own—they add a sweet-sour tang to lots of thangs!

Peperonata with Goat Cheese

SERVES: 6 TO 8 • TIME: ABOUT 30 MINUTES

For me, peppers are the gift that keeps on giving. Whenever I eat a roasted pepper it seems to stay with me forever. My sister, who’s a dietician, told me it’s because they have so little acid in them. Knowing this, I came up with a way to do two cool things—eat peppers without having them stick around all day and make a yummy peperonata—simply by adding a bit of sherry vinegar (a.k.a. acid) to the mix.

The vinegar adds a lovely brightness to this dish, and the pimentón (smoked paprika) gives it a rich smokiness—both of which are unbelievably good with the creaminess of the goat cheese. Of course, you don’t have to serve this with goat cheese the way I do; you can make a batch of peperonata just to have in the fridge to throw on a sandwich—like a condiment—or to pull out and serve on bread when someone comes over for a drink. This is one of my personal super-secret flavor weapons!