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PRESENTS THIS WEEK’S RECIPES:

YELLOW PEACH TART WITH LEMON VERBENA

BEAN BRUSCHETTA

Serves 6

INGREDIENTS

• 1 cup any fresh/raw or dry mixed beans (if dry, soak to rehydrate—times will differ for various types of beans)
• 4 tablespoons organic ricotta cheese
• 2 tablespoons sundried tomatoes (packed in olive oil)
• 2 tablespoons green or black olives (pitted)
• 3 tablespoons olive oil
• 1 teaspoon fresh cracked pepper
• Kosher salt, to taste
• 1 handful fresh alfalfa sprouts
• 1 baguette, sliced

PROCEDURE

1. Place beans, ricotta cheese, sundried tomatoes, kosher salt (add to taste) and olives in a food processor. Pulse on high speed for 30-45 seconds. Add olive oil and fresh black pepper (to taste). Pulse for an additional 15-30 seconds until a mixture becomes a paste type texture with some chunks of beans remaining. Texture is a personal preference.
2. Drizzle sliced baguette pieces with olive oil. Toast at 400°F for about 5 minutes (slight golden brown).
3. Top each slice with a spoonful of bean paste and top with fresh alfalfa sprouts. Enjoy.

LUDO LEFEBVRE’S DUCK FAT-FRIED CHICKEN WITH PIQUILLO KETCHUP

Serves 4

INGREDIENTS

• Piquillo Ketchup
  • 1 cup drained piquillo peppers (preferably Del Destino)
  • 2 cups raspberry vinegar
  • 1/2 cup sugar
  • Kosher salt
  • 1 tablespoon Tabasco sauce
  • Freshly ground white pepper
  • Fried Chicken
    • 3 cups light soy sauce
    • 1 cup sesame oil
    • 1/2 cup chili oil, no seeds
    • 3 tablespoons chopped fresh ginger
    • 2 tablespoons chopped garlic
    • 1 whole chicken (3 pounds)
    • 6 cups duck fat
    • 1 pound cornstarch
    • 1/4 cup herbes de Provence
    • Salt and freshly ground pepper

    PROCEDURE

    1. To Make the Ketchup
       • In a large saucepan, combine the piquillo with raspberry vinegar, water, sugar and a pinch of salt. Add 4 cups water. Bring the mixture to a boil, then reduce to a low simmer.
       • Cover and cook for 1 hour, stirring every 10 minutes. Liquids will reduce to a syrupy consistency.
       • Carefully blend the piquillo mix in the blender until it is completely smooth, adding water as necessary.
       • Once the mix is completely puréed, gently stir in the Tabasco and white pepper by hand.
       • Set aside and reserve in refrigerator.
    1. To Make the Chicken
       • In a bowl, combine the soy sauce, sesame oil, chili oil, ginger, and garlic; mix with a whisk and set aside.
       • Clean the chicken. Cut the chicken breasts in half, leaving the skin on.
       • Cut each chicken leg in two pieces at the joint, leaving the skin on.
       • Put the cut chicken pieces in a big bowl, add the marinade, and toss to coat. Let the chicken marinate overnight in the refrigerator.
       • On the next day, remove all the chicken meat from the marinade.
       • In a saucepan, heat the duck fat slowly on medium heat to 320°F.
       • Place the coated chicken legs in a bowl, and toss them lightly with half the cornstarch.
       • Place the coated chicken legs in the duck fat, and let cook about 12 minutes (check temperature of meat with meat thermometer to ensure the interior is cooked to 160°F). Remove the legs from the duck fat and place on paper towels to drain. Season with herbes de Provence, salt, and pepper.
       • Repeat Steps 7 and 8 for the breast pieces with the remaining cornstarch.
       • Serve chicken hot with the piquillo ketchup as a dipping sauce.

    EDITOR’S NOTE:This recipe appears in Made in America; Our Best Chefs Reinvent Comfort Food, by Lucy Lean (Welcome Books, 2011), which provides the following introduction:Ludo has turned to Asian ingredients to marinate the meat and infuse it with a depth of flavor that elevates this American classic to a gourmet marriage with the chef’s French heritage and culinary traditions from further afield. The resulting golden, crisp coated, succulent pieces of white and brown meat are served simply with a sprinkling of herbes de Provence and a spicy red dipping sauce.

     

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    YELLOW PEACH TART WITH LEMON VERBENA

    Makes one 10-inch tart

    INGREDIENTS

    • Sugar Crust
      • 1 cup all-purpose flour
      • 1/2 cup powdered sugar
      • 1/8 teaspoon fleur de sel
      • 4 tablespoons chilled unsalted butter, cut into 1-inch pieces
      • 1 large egg, stirred to blend
      • Peach Filling
        • 4 fresh ripe but firm yellow peaches (about 1-1/2 pounds), halved, pitted
        • 2 tablespoons powdered sugar
        • 2 tablespoons unsalted butter, cut into small pieces
        • 2 tablespoons minced fresh lemon verbena leaves (Optional)

        PROCEDURE

        1. For the Sugar Crust
           • Mix the flour, powdered sugar and fleur de sel in a food processor to blend. Add the butter. Using on/off turns, blend until the mixture resembles a coarse meal.
           • Drizzle 2 tablespoons of the beaten egg over the dough; discard the remaining egg. Using on/off turns, blend just until the dough begins to form.
           • Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic; refrigerate at least 30 minutes and up to 1 day.
           • Preheat the oven to 350°F.
           • Roll out the dough on a lightly floured surface to a 12-inch-diameter round.
           • Transfer to a 10-inch-diameter cake pan. Gently press the dough in the pan to cover the bottom completely and to come about halfway up the sides of the pan.
           • Refrigerate the crust until it is cold, about 10 minutes.
           • Line the crust with foil and fill with pie weights. Bake the crust until the sides are set, about 15 minutes.
           • Carefully remove the weights and foil.
           • Bake the crust until just the tops of the edges are pale golden, about 10 minutes longer.
           • Cool the crust in the pan on a rack. Carefully remove the crust from the pan.

        CHEF’S NOTE:The crust can be prepared up to 8 hours ahead. Store airtight at room temperature.

         

        1. For the Peach Filling
           • Increase the oven temperature to 375°F. Place the prepared crust on a heavy baking sheet.
           • Place the peach halves, cut side down, on a work surface. Using a large very sharp knife, cut the peaches lengthwise into 1/4-inch-thin slices.
           • Arrange the peach slices attractively in concentric circles in the prepared crust.
           • Sift the powdered sugar over the peaches. Dot with the butter. Bake until the peaches are tender and the crust is brown and crisp, about 30 minutes.
           • Sprinkle with lemon verbena.
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HAVE YOU BOUGHT YOUR TICKETS TO THE BOWL? DON’T MISS:

LEASE EVENT: 24TH ANNUAL MARIACHI USA FESTIVAL

Saturday, June 29 at 6:00pm

[for tickets]

REGGAE NIGHT XII

DAMIAN “JR. GONG” MARLEY • STEPHEN MARLEY • THIRD WORLD

WITH SPECIAL GUEST THE GHETTO YOUTHS CREW

Sunday, June 30 at 7:00pm

The Bowl’s annual reggae night returns, this year featuring three-time Grammy-winning ragga/dancehall superstar Jr. Gong, and five-time Grammy-winning roots reggae star Stephen Marley.

[for tickets]

To download a pdf of this recipe, [click here].