The tough part about attending food events is that I keep adding things to my ever-growing dream kitchen wishlist. A few nights ago, I went to the #iheartinduction launch event with comedic duo, Chefs Anne Burrell and Johnny Iuzzini. They were knowledgeable and entertaining - but the highlights were all the bells and whistles on the induction stove-top (at one pint Chef Iuzzini pressed a button and a screen rose up like a car window). And of course, the food was pretty good too. Read on for the recipes and more pictures from the event.
Warm Shaved Fennel with Pink Grapefruit by Chef Anne Burrell
Ingredients:
1 fennel bulb
1 pink grapefruit
extra-virgin olive oil
salt
¼ cup slivered cerignola or other big green olives
¼ cup freshly squeezed pink grapefruit juice
¼ cup picked fennel fronds (the green leaves from fennel)
Instructions:
1. Using a mandoline, slice the fennel into thin shavings.
2. Cut the bottom and top off of the grapefruit. Using a knife, cut the peel off of the sides, following the curve of the grapefruit and being careful only to cut away the peel and bitter pith. Hold the fruit in 1 hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all segments are released.
3. In a large sauté pan over medium heat coat with extra-virgin olive oil and add the fennel. Season with salt and sauté for 1 to 2 minutes or until the fennel is warm and coated with the oil. Remove from heat.
4. Toss in the grapefruit segments, olive slivers and juice and sprinkle with the fennel fronds. Serve immediately.
Ingredients:
1 fennel bulb
1 pink grapefruit
extra-virgin olive oil
salt
¼ cup slivered cerignola or other big green olives
¼ cup freshly squeezed pink grapefruit juice
¼ cup picked fennel fronds (the green leaves from fennel)
Instructions:
1. Using a mandoline, slice the fennel into thin shavings.
2. Cut the bottom and top off of the grapefruit. Using a knife, cut the peel off of the sides, following the curve of the grapefruit and being careful only to cut away the peel and bitter pith. Hold the fruit in 1 hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all segments are released.
3. In a large sauté pan over medium heat coat with extra-virgin olive oil and add the fennel. Season with salt and sauté for 1 to 2 minutes or until the fennel is warm and coated with the oil. Remove from heat.
4. Toss in the grapefruit segments, olive slivers and juice and sprinkle with the fennel fronds. Serve immediately.
Pasta Bolognese by Chef Anne Burrell
Ingredients:
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into ½-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination
2 cups tomato paste
3 cups hearty red wine
water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
½ cup grated Parmigiano-Reggiano
high quality extra-virgin olive oil, for finishing
Instructions
1. In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
2. Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
3. Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
4. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 ½ to 4 hours.
5. During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
6. While the pasta is cooking remove ½ of the ragu from the pot and reserve.
7. Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into ½-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination
2 cups tomato paste
3 cups hearty red wine
water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
½ cup grated Parmigiano-Reggiano
high quality extra-virgin olive oil, for finishing
Instructions
1. In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
2. Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
3. Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
4. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 ½ to 4 hours.
5. During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
6. While the pasta is cooking remove ½ of the ragu from the pot and reserve.
7. Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
The salad was bright and fresh (the olives was a nice addition) and the pasta was quick and easy.
Vanilla Anise Poached Pears, Almond Sponge, Salted Caramel Ice Cream, Walnut Nougatine by Chef Johnny Iuzzini
For the poaching liquid
Ingredients:
6 cups water
1 ⅛ pounds sugar
⅝ ounce Star Anise, whole
⅝ ounce Saigon Cinnamon chips
⅝ ounce old vanilla bean as needed Bosc pears, peeled
Instructions:
1. Combine all ingredients and bring to a boil.
2. Turn off the heat and allow to infuse for 15 minutes. Strain through a fine chinois.
3. Place liquid in a pot and submerge pears, cook slowly and evenly until tender.
4. Cool in the liquid.
For the almond sponge
Ingredients:
1 pound butter
1 pound almond paste
1 ¼ pounds sugar
12 eggs
⅝ pound pastry flour
¼ ounce baking powder
Instructions:
1. Cream butter, almond paste and sugar until smooth.
2. Add eggs one at a time, scraping sides.
3. Add the pastry flour and baking powder (sifted together) all at once, mix until just blended.
4. Bake at 300F in a flat tray until tender and a toothpick comes out clean and dry.
5. Once cool wrap immediately to prevent from drying out.
For the poaching liquid
Ingredients:
6 cups water
1 ⅛ pounds sugar
⅝ ounce Star Anise, whole
⅝ ounce Saigon Cinnamon chips
⅝ ounce old vanilla bean as needed Bosc pears, peeled
Instructions:
1. Combine all ingredients and bring to a boil.
2. Turn off the heat and allow to infuse for 15 minutes. Strain through a fine chinois.
3. Place liquid in a pot and submerge pears, cook slowly and evenly until tender.
4. Cool in the liquid.
For the almond sponge
Ingredients:
1 pound butter
1 pound almond paste
1 ¼ pounds sugar
12 eggs
⅝ pound pastry flour
¼ ounce baking powder
Instructions:
1. Cream butter, almond paste and sugar until smooth.
2. Add eggs one at a time, scraping sides.
3. Add the pastry flour and baking powder (sifted together) all at once, mix until just blended.
4. Bake at 300F in a flat tray until tender and a toothpick comes out clean and dry.
5. Once cool wrap immediately to prevent from drying out.
For the salted caramel ice cream
Ingredients:
½ pound sugar
⅛ ounce kosher salt
1 quart half & half
⅔ ounces corn syrup
14 egg yolks
⅛ ounce salt
⅓ ounce sugar
Instructions:
1. Make a wet caramel with the salt and sugar. Bring to a deep caramel. Meanwhile combine the half & half with the corn syrup and bring to a steep.
2. Whisk together the 2nd salt and sugar and whisk into the yolks.
3. Deglaze the caramel carefully with the hot cream. Temper into the yolks and then cook slowly to 180°F.
4. Strain and chill.
5. Spin in an ice cream machine according to manufacturer’s direction.
For the walnut nougatine
Ingredients
4 ½ ounces butter
1 ¾ ounce corn syrup
⅛ ounce salt
5 ¼ ounces sugar
⅛ ounce pectin
⅔ pound walnuts, coarse chopped
Instructions:
1. Melt together butter, corn syrup and salt in a pot and warm to 120°F.
2. Whisk together sugar and pectin and add to the pot.
3. Bring to a boil, add walnuts, stir and pour onto silpat-lined sheet tray.
4. Bake at 350°F until golden.
5. When cool, break into small pieces.
To serve - Slice a poached pear in half, remove the core and stem. Slice into thin slices but maintaining its shape. Arrange neatly in a bowl. Place a rectangle of almond sponge beside it. Scoop some salted caramel ice cream and place on the sponge. Sprinkle the walnut nougatine on the ice cream and the pears. Add some poaching liquid to the bowl and serve.
Caramelized Banana and Chocolate Tarts by Chef Johnny Iuzzini
Sweet dough for tart shell
Ingredients:
9 tablespoons unsalted butter, at room temperature
3 ounces confectioner’s sugar
⅛ teaspoon ground cinnamon
pinch of salt
1 large egg
1 ½ cups all-purpose flour
1 ¾ cocoa powder
Instructions:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, confectioner’s sugar, cinnamon and salt until smooth and creamy. Add the egg and mix to combine. Add the flour and cocoa and mix until the dough just starts to come together. Remove from the bowl, shape into a disk and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
2. Center a rack in the oven and preheat the oven to 375°F. Place six 2 ½-3” diameter tart molds that each are about 1” high baking tray.
3. On a lightly floured flat work surface, roll the dough until it is 1/8” thick. Either using a dough docker or a fork, prick the dough all over. Cut six circles of dough that are a bit larger in diameter than your molds and fit them into the molds. Line each mold with parchment paper or aluminum foil and fill with baking beans or pie weights.
4. Bake for 10 minutes, remove the paper and beans, and return to the oven for 3-5 minutes more until golden brown. Cool on a wire rack. When cool, unmold and return the shells to the baking tray.
Sweet dough for tart shell
Ingredients:
9 tablespoons unsalted butter, at room temperature
3 ounces confectioner’s sugar
⅛ teaspoon ground cinnamon
pinch of salt
1 large egg
1 ½ cups all-purpose flour
1 ¾ cocoa powder
Instructions:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, confectioner’s sugar, cinnamon and salt until smooth and creamy. Add the egg and mix to combine. Add the flour and cocoa and mix until the dough just starts to come together. Remove from the bowl, shape into a disk and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
2. Center a rack in the oven and preheat the oven to 375°F. Place six 2 ½-3” diameter tart molds that each are about 1” high baking tray.
3. On a lightly floured flat work surface, roll the dough until it is 1/8” thick. Either using a dough docker or a fork, prick the dough all over. Cut six circles of dough that are a bit larger in diameter than your molds and fit them into the molds. Line each mold with parchment paper or aluminum foil and fill with baking beans or pie weights.
4. Bake for 10 minutes, remove the paper and beans, and return to the oven for 3-5 minutes more until golden brown. Cool on a wire rack. When cool, unmold and return the shells to the baking tray.
Bananas
Ingredients:
1 ½ tablespoons unsalted butter
3 tablespoons sugar
3 medium ripe bananas, peeled, sliced into ¼” thick rounds
3 tablespoons dark rum, Meyers
Instructions:
1. Melt the butter in a medium sauté pan over medium-high heat. When the butter is foamy, add the sugar and cook for a minute or two until it starts to caramelize.
2. Toss in the banana slices and sauté, stirring frequently, until the bananas are warm and lightly caramelized, approximately 2-3 minutes. Add the rum, set it aflame and cook it until the flame dies out. Remove from the heat and set aside to cool.
3. When cool, divide the banana slices among the prebaked tart shells
Chocolate ganache filling
Ingredients:
2 cups heavy cream
8 ounces bittersweet chocolate, 70% finely chopped
5 ounces milk chocolate, finely chopped
pinch of salt
Instructions:
1. In a medium bowl, whip 1 ¼ cup of cream until it holds soft peaks and set aside for the moment.
2. Put the two kinds of chocolate and pinch of salt in bowl on top of a pot of lightly simmering water and melt halfway. Remove from heat.
3. Put the remaining ¾ cup of cream into a small saucepan and warm over medium heat until the cream is hot but does not boil. Pour the hot cream over the chocolate and whisk until smooth. Let cool until just warm to the touch before gently folding in the whipped cream.
4. Pour the chocolate ganache over the bananas, filling the tart shells to the top. Refrigerate until set, approximately 2 hours, or up to 6 hours.
5. Bring to room temperature before serving.
For the banana sauce
Ingredients:
1 medium ripe banana
1 tablespoon of honey
2 tablespoon of warm water
juice of ½ lemon
Instructions:
1. Combine all of the ingredients in the container of a blender and process until smooth. Strain through a strainer. If very thick, add a bit more water to thin it out.
To serve: Place one tart per person on a dessert plate. Garnish the plate with banana sauce and vanilla ice cream if desired.
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| Yup, that's me in the middle with the charming Chef Johnny Iuzzini |
For more information, printable recipes, and to enter for a chance to win an Induction stovetop, check out Electrolux's Facebook page: http://www.facebook.com/Electrolux. (And while you're there, check out our Facebook page: http://www.facebook.com/HighLowFoodDrink)
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