Rocco's Recipe of the Week - Frank Picchione's Floating Island

Floating Island

Meringue:
18 large egg whites, at room temperature
1/4 teaspoon salt
1 teaspoon cream of tartar
1 cup + plus 2 tablespoons sugar
1 tablespoon pure vanilla extract

Crème Anglaise:
4 cups half-and-half
12 large egg yolks
1 cup sugar
1 tablespoon + 1 teaspoon pure vanilla extract

Caramel Sauce:
1 cup sugar
1/4 cup water

DIRECTIONS

Meringue:
1. Preheat oven to 325 degrees Fahrenheit with rack in center. Fill a large roasting pan halfway with water and transfer to oven.

2. In the bowl of an electric mixer fitted with the whisk attachment, slowly whisk whites and salt until slightly foamy. Add cream of tartar, and gradually increase the speed to high. Add sugar, 1 tablespoon at a time, until meringue is stiff; lower speed and add vanilla, whisking until combined.

3. Spray a nonstick angel-food cake pan without a removable bottom with nonstick cooking spray. Using a rubber spatula transfer meringue to the pan, firmly press down on meringue to remove any air pockets, and to smooth the surface.

4. Gently place the pan into preheated water bath. Bake until lightly golden and puffed, 45 to 55 minutes. Transfer to a wire rack and cool until meringue deflates back to the height of the pan. Invert into a shallow serving bowl wide enough to hold the sauce, and chill until ready to serve.

Crème Anglaise:
1. In a medium saucepan, heat cream over medium heat until just beginning to steam, stirring occasionally. Meanwhile, whisk together yolks and sugar in a large bowl until smooth. While whisking constantly, slowly add 1/4 of the heated cream to yolk mixture, being careful not to cook the yolks.

2. When thoroughly combined, slowly add remaining cream. Transfer yolk mixture back into same saucepan, and set over low heat, stirring and scraping down the sides of the pan with a small heatproof spatula until thickened. Strain crème anglaise through a fine sieve into a bowl and stir in vanilla. Chill until ready to serve.

Caramel Sauce:
1. Combine sugar and 1/4 cup water in a small saucepan over medium heat. Do not stir or allow to boil until sugar is completely dissolved; gently swirl or tilt saucepan to help dissolve. Bring syrup to a boil by increasing to high heat; cook, covered, for 2 minutes. Uncover, and continue to boil untouched until caramel begins to darken; swirl until syrup becomes a dark amber color. Remove from heat, and immediately add 1/3 cup water, being careful to stand back. Swirl until smooth and let cool; chill until ready to serve.

2. When ready to serve, pour enough crème anglaise to the serving bowl to surround the meringue. Drizzle meringue with caramel syrup; serve immediately.

© 2011 FRANK PICCHIONE

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Rocco Extras - Finale Dinner Party Conversation

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All Top Chef Interview with "Rocco's Dinner Party" Winner, Frank Picchione

Rocco's Dinner Party Winner, Chef Frank Picchione, talks about his experience on the show.

A highlight: Frank prepared his Floating Island dessert on the Martha Stewart Show.


Click here for Frank's website.

Click here for the podcast.]

Thank you Chef Frank!

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Rocco's Dinner Party Finale Recap

Welp, folks, gotta admit that I wasn't feeling well last night and didn't manage to stay up to watch Rocco's Dinner Party. I know - it was probably hella exciting, right, what with Liza Minnelli and Friends? What I do know is that out of the three starting chefs - truck driver Tony, opera singer Lucia, and personal trainer Frank, Tony went home for raw steak and the other two went on to cook for famous people.

Then I fell asleep.

I'm still doing a recap for Minxeats today, one that's completely fabricated (it'll have to be) so if you are of strong constitution, come on over to check that out.

So who out there did watch this episode? Want to guest blog in the comments?

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Rocco's Dinner Party Finale Previews

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Rocco's Recipe of the Week - Vicki Ferentinos' Cuban Sandwich

Cuban Sandwich with Honey Rolled Plantains

8 1/2 inch slices Portuguese roll (or crusty baguette of choice)
4 slices smoked ham
4 slices swiss cheese
1/2 cup honey (divided in two 1/4 cups)
1/4 cup chopped pecans
1/4 teaspoon cayenne pepper
2 tablespoons butter
1 ripe plantain
Olive oil

1. Heat small pan with two inches of oil to 375 degrees Fahrenheit. Peel and slice plantain into 8 one inch slices. Carefully drop in oil and fry until golden (3-5 minutes).

2. In small sauce pan heat 1 tablespoon butter with 1/4 cup honey. Brush bread slices with olive oil and place on baking sheet in 400 degree Fahrenheit oven for 4 minutes, remove and top with 1/2 slice of ham and then with 1/2 slice of cheese, return to oven just until cheese melts (2-3 minutes).

3. Remove bread slices and place on plate. Place plantain slices in honey mixture and coat. In another small saucepan heat 1 tablespoon butter, 1/4 cup honey, pecans and cayenne pepper.

4. Stir and heat on medium until butter is fully melted and incorporated.

5. To plate place honey coated plantain next to open faced sandwich and drizzle both with spicy, pecan honey sauce. Enjoy!

© 2011 VICKI FERENTINOS

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Rocco Extras - Dinner Party Conversation Episode 9

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Rocco's Dinner Party, Episode 9 Recap

This week, our three intrepid chefpetitors are Vicki, a caterer, Chris, an executive chef with a food truck, and Yuki, who works in finance. Chris is a bit full of himself because he has training, whereas Vicki and Yuki have not. Let's see if this bites him in the ass, shall we?

For their signature dishes, Vicki presents a fried chicken salad that looks a mess but tastes delicious. Yuki makes a "Japazuelan" taco using an arepa, cod, and a tomatillo sauce. While Rocco loves the flavors, he's a bit critical of the presentation. And finally, Chris offers pancakes, eggs, foie gras, and an extremely tart gastrique. Rightfully, Yuki is asked to leave (although I would have loved to see her compete).

This week's party theme is the "perfect pairing." The guests will be three couples, one of which is celebrating an anniversary. The chefs must also provide perfect pairings in their meals, with each course containing one food that tastes wonderful on its own, but even better with its companion on the plate. As if that wasn't difficult enough, the happy couple - comedians Samantha Bee and Jason Jones - come into the kitchen and request a Cuban-inspired additional course. AND...two other guests have issues with red meat and shellfish.

Vicki, as winner of the Signature Dish Challenge, has decided to present first. She does a carrot ginger soup with a coconut shrimp (a mini grilled cheese for shellfish allergic cheesemonger Tia Keenan, who is there with her financé, sommelier Hristo Zisovski); a deconstructed Cuban sandwich; lamb chops and vegetable risotto (shrimp for non-meat-eater Simon Doonan, who is there with his partner Jonathan Adler); and a pumpkin donut with warm vanilla sauce for dessert.

Chris sends out a very complicated tuna poké with mango purée and poached lobster with celeriac purée as his first course...30 minutes after the guests are seated. Tia Keenan can only eat the tuna portion of that dish, as Chris does not make any substitutions. Nor does he offer Simon Doonan anything other than the short ribs and onion soup for the main course; luckily, the beef looked so good to Simon, he ate it anyway. The Cuban course was chicken and a salsa verde; and finally, with only 2 minutes to spare, Chris gets out his pot de creme/creme brulée dessert.

In the end, Vicki's conscientiousness with the food issues wins out, despite having overcooked lamb. Chris' dishes were good, but not good enough to win him the $20K.

So what did you think of this episode? Please leave a comment!

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Rocco's Dinner Party Episode 9 Previews

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Rocco's Recipe of the Week - Frank Otte's Poussin

Roasted Poussin with a Purée of Carrot and Ginger

4 poussin breasts
4 sage leaves
1 tablespoon olive oil
2 tablespoons butter (divided in half)
1 cup medium diced carrots
1 tablespoon peeled and coarsely chopped ginger
1 cup cassis juice
2 tablespoons granulated sugar
2 tablespoons red wine vinegar
Salt and pepper, to taste

DIRECTIONS
1. Heat skillet with olive oil, season poussin breasts and sear (hot pan!) skin side down till golden brown, turn over, add 1 tablespoon butter and let cook addition 2 minutes till just cooked through.

2. Add carrots to pot cover with water, add ginger and sage leaves and bring to a boil cook till carrots are very tender about 20 minutes. With emersion blender puree till smooth, season with salt and pepper.

3. Add sugar to small pot and melt till caramel forms add red wine vinegar and cassis juice, bring to a boil and reduce 75% and add 1 tablespoon butter, season with salt and pepper.

4. Putting it all together: place in center plate carrot puree, top with breast and drizzle syrup around plate.

© 2011 FRANK OTTE
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Rocco Extras - Dinner Party Conversation Episode 8

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Rocco's Dinner Party, Episode 8 Recap

This week on Rocco's Dinner Party, our competitors were Bill Haley, a sous chef at the Plaza Food Hall, caterer Sharon Robustelli, and "executive" private chef Frank Otte. Frank comes off immediately like the King of the Douchebags, but of course he's not there to make friends.

For their signature dishes, Frank makes a prosciutto-wrapped halibut with sauerkraut and potatoes. Rocco loves his food, apart from the slightly underdone potatoes, but really doesn't appreciate his smug attitude. Sharon makes an espresso-crusted steak with cauliflower puree; Rocco is surprised by the steak but is not fond of its accompaniment. Finally, Bill's rack of lamb is overtrimmed, but overall a nice plate. And even though he didn't get many negative comments, Bill is out.

The theme this week is fashion, and Rocco expects his two chefs to present both a couture version and a ready-to-wear version of each dish they serve.

This week's guests are Brendan Newham and Rico Gagliano of radio's The Dinner Party Download, fashion journalist Katrina Szish, actress Nikki Blonsky, and fashion designers Kara Janx and Nicole Miller.

Sharon presents her meal first, starting off with a tuna tartare amuse, followed by a duo of RTW potatoes gratin and couture caviar-stuffed mini potatoes. She's a bit pokey in the kitchen and after 44 minutes, Rocco goes in to find out if the rest of the food is ever going to get served. Eventually, a duo of RTW tuna salad and couture seared tuna comes out, followed quickly by a dessert combo of RTW smores and couture chocolate ganache pudding. Time's up before most guests take a bite so they end up doing dessert "to go" as they walk to the next room.

Frank serves up a roasted poussin as his opening course, followed by RTW Caesar salad and a couture version featuring a white anchovy. RTW Steak Frites and a couture filet of beef come next. The couture version is accompanied by a pungent bleu cheese sauce that literally makes Rocco cringe. Finally, a RTW apple crumble and a couture apple tart with cinnamon ice cream round out the meal.

After all is said and done, Rocco goes back to the kitchen to choose his winner. While Frank had missteps, apparently the timing thing really worked against Sharon, and she was sent home penniless.

So what did you think about this episode? Please leave a comment!

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Rocco's Dinner Party Episode 8 Previews

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Rocco's Recipe of the Week - Kevin Gaudreau's Fish and Chips

Fish n’ Chips, Battered Cod with Truffle Chips and House Slaw

Fish:
4 each 6 ounces cod filets, thinly sliced
1/2 cup flour
1 1/2 cups all-purpose flour
2 1/2 cups Sierra Nevada “Pale Ale”
Salt and pepper, to taste

House – Made Slaw:
1 cup Napa cabbage, thinly sliced
1/2 cup carrots, shredded
1/4 cup mayonnaise
2 ounces rice wine vinegar
Salt and white pepper, to taste
Tartar Sauce:
2 cups, mayonnaise
1 lemon, juiced
3 tablespoons capers, chopped
1 tablespoons parsley, chopped
1 tablespoon malt vinegar
2 tablespoons whole grain mustard

Truffled Chips:
2 Russet potatoes, thinly sliced
1/2 ounce white truffle oil
Salt, to taste

DIRECTIONS
House-Made Slaw:
1. In a medium size mixing bowl combine all ingredients and chill.

Tartar Sauce:
1. In a medium size mixing bowl combine all of the ingredients and chill.

Truffled Chips:
1. Bring oil in a deep fryer to 375 degrees Fahrenheit. Slowly add in the potato slices a few at a time and allow to brown on both sides evenly. You might have to move them around with a slotted spoon. When the chips are done remove to a paper blotter and allow oil residue to be removed.

2. When all chips are done cooking toss with Salt and a drizzle of the truffle oil. Reserve.

Fish:
1. Bring oil in a deep fryer to 375 degrees Fahrenheit.

2. In a medium size mixing bowl combine the all-purpose flour, salt and pepper, and ale and mix well. The batter should not be too thick, it should coat the back of a soup.

3. Lightly dredge the fish filets in the flour and then dip into the beer batter. Completely cover the fish filets with the beer batter. Slowly dip the fish into the batter and swirl lightly until a small crust begins to form on the fish. Release the fish into the oil and allow to cook for 7 – 9 minutes or until golden. Continue this process until all filets are cooked. Remove on to a paper blotter and reserve till plating. Lightly season filets with salt and pepper.

To Plate:
1. On 4 warm plates evenly distribute the Tartar Sauce, House-Made Slaw, Truffled Chips and Fish Filets.

2. Garnish with lemon wedges.

© 2011 KEVIN GAUDREAU
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Rocco Extras - Dinner Party Conversation Episode 7

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Rocco's Dinner Party, Episode 7 Recap

This week on Rocco's Dinner Party, we had self-trained chefs Janet, Kevin, and Chris duke it out in the Signature Dish challenge. Kevin made a rather corporate shrimp and grits that Rocco nevertheless enjoyed. Janet produced a crepe filled with delicious pork belly, presented with a few bits of upsettingly textureless, Barbie doll-sized, kimchi. But the real sin was Chris' beurre blanc sauce, which broke and got the rather cocky lad sent home.

The party theme this week was "gastropub," basically elevated British-style pub food. Janet is an Anglophile so she might have the advantage with decorating, but what Kevin lacked in decor imagination, he more than made up for with his six-course menu of pubbish favorites like fish and chips.

The guests for this week's dinner are foodie Amanda Hesser, actor Christopher McDonald, chef Ken Oringer, So You Think You Can Dance presenter Cat Deeley, Frank Carfaro of home furnishings company DESIRON, and actress Raven Symoné.

Raven doesn't eat red meat, so she throws a monkey wrench in the chefs plans. They recover well and manage to make various interesting substitutions for the pork, beef, and liver dishes on their menus.

Because both chefs offer so many courses, this episode doesn't have the level of nit-picking that some others have had. For the most part, all dishes are successful apart from the desserts, and Kevin's pot pie which suffers from too much saffron. Both parties also seemed to be fun, so the decision must have been fairly hard for Rocco to make.

In the end, the champagne gets handed to Kevin, who prepared a more successful meal overall.

What did you think about this episode? Please leave a comment.

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Rocco's Dinner Party Episode 7 Previews

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Rocco's Recipe of the Week - Vanessa Cantave's Short Ribs

Braised Beef Short Rib with Haitian-Style Stewed Legumes

2 tablespoons canola oil
1/2 cup superfine flour, such as Wondra
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper, to taste
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
1 habanero pepper, thinly sliced with seeds removed
2 cups dry white wine, such as a Sauvignon Blanc
4 thyme sprigs
2 quarts chicken stock
Fresh herbs such as parsley, chervil or lovage, garnish

Haitian style Stewed Vegetables:

1/4 cup vegetable oil
2 garlic cloves, minced
3 tablespoons fresh parsley, chopped
1 eggplant, chopped into 2-inch cubes
1 large head of cabbage, remove outer leaves, core and chop into 2-inch pieces
20 ounces frozen lima beans
2-3 peeled and sliced carrots, into 2-inch pieces
1 chayote squash
1 pound fresh chopped spinach
1 bunch watercress, chopped
2 cups chicken broth
Salt and fresh ground black pepper, to taste
1 cube Maggi seasoning cube (optional)

DIRECTIONS
1. In a large skillet, heat the oil. Season the ribs with salt and pepper and coat with the Wondra flour. Add them to the skillet and cook over high heat, searing on all sides until browned and crusty, about 18 minutes. Transfer the ribs to a cast iron Dutch oven in a single layer.

2. Add the onion, carrots, celery and garlic and habanero to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine, chicken stock and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs.

3. Preheat the oven to 325degrees Fahrenheit. Cover the ribs and cook in the lower third of the oven for 2 hours, until the meat is tender but not falling apart. Uncover and braise for 1 more hour turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.

4. Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible.

5. Heat the sauce over medium heat until reduced by half. Season to taste and serve over short ribs. Garnish with fresh herbs such as parsley, chervil or lovage.

Haitian style stewed vegetables:

1. Heat the oil over medium heat, add the garlic, parsley, cabbage and eggplant, next add the lima beans. Add the carrots and chayote – allow to steam until somewhat tender, then add spinach and watercress. Add the chicken broth.

2. Let cook for another 10-20 minutes.

3. Taste, adjust seasonings. Add Maggi cube (optional).

4. Taste again, and adjust all the seasonings.

© 2011 VANESSA CANTAVE

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Rocco Extras - Dinner Party Conversation Episode 6

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Rocco's Dinner Party Episode 6 Recap

This week on Rocco's Dinner Party, it was a battle of the women, as lone male competitor Daniel Vater only manged to convince Rocco that his food is overwrought and worthy of sending home.

The other two competitors, caterer Vanessa and biscotti baker Natalie have to whip up a French-themed dinner party using recipes from Julia Child's Mastering the Art of French Cooking as inspiration. Vanessa, whose parents are from Haiti, decides to work an Island French theme, while Natalie - who is all over the place, one of those crazed Type A personalities - goes for a whorehouse theme. Or that's what it looked like, anyway.

Guests this week are Julie and Julia author Julie Powell, comedian Michael Ian Black, model Leah de Wavrin, actress S. Epatha Merkeson, event planner Marcy Blum, and chef Alain Sailhac. Marcy, as luck would have it, is the fish-eating vegetarian of the group so the chefs have to accommodate her dietary restrictions.

Natalie goes first and serves chewy gorgonzola-stuffed dates wrapped with prosciutto, bacon onion gnocchi, filet of sole stuffed with duxelles, and a gateau a l'orange. Despite Rocco's original doubts as to her abilities in the kitchen, she fares very well. Vanessa then pulls out a red snapper crudo, an onion and plantain soup, braised short ribs, and a banana tart.

In the end, Vanessa reigns supreme and wins the $20,000.

Did you watch? What did you think?

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