Recently in Chef David Lawrence

Photo and Recipe Reprinted with Permission by Chef David Lawrence

www.chefdavidlawrence.com

Check out his book on Amazon.com:

Follow his blog at www.forkingdelicious.blogspot.com

This recipe is from David's good friend Susan Cox of Dana Point, California.

Serves 6

FOR THE FILLING

• 6 cups peaches, peeled and sliced (about 2.5 lbs)
• ¼ cup granulated sugar
• ¼ cup light brown sugar, lightly packed
• 3 tablespoons all-purpose flour
• 1 tablespoon freshly squeezed lime juice

FOR THE TOPPING

• ¾ cup all-purpose flour
• 1/3 cup light brown sugar, lightly packed
• ¼ teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into pieces
• ¾ cup English toffee bits (like Skor or Heath)½ cup pecans, toasted and coarsely chopped

Preheat the oven to 350 degrees.

Place six 1¼ cup ramekins on a baking sheet lined with parchment paper; set aside.

Meanwhile, immerse the peaches in boiling water for 30 seconds, then place them in a bowl of ice water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the sugar, brown sugar, flour and lime juice and blend well. Divide filling evenly among ramekins.

To make the topping, whisk flour, brown sugar and salt in bowl to blend. Using fingertips rub in butter until mixture hold together in clumps. Stir in toffee and pecans; sprinkle over filling.

Bake Crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream if desired.

This year I had a very large July 4th party.  It was held outside and the menu consisted of appetizers.  We served these plums with a few modifications.  The rosemary sprigs were made longer so that people could hold them while standing and visiting.  St. Andre cheese is one of my personal favorites so we opted to use that instead of Gorgonzola.  It's a recipe you can make your own based upon your favorite ingredients and your guests will be impressed by the interesting flavor and beauty.

Serves 8

Ingredients:

• 2 purple or black plums, pitted and sliced into eighths
• Extra-virgin olive oil, for brushing plums
• 8 teaspoons Gorgonzola cheese, crumbled or sliced (I used St. Andre... Stilton would be nice too)
• 8 slices prosciutto
• 16 small sprigs fresh rosemary

Method:

Preheat a grill pan or outdoor grill over high heat.

Lightly brush the plum slices with the oil and place on the hot grill, being careful to keep them from falling through the grate.

Turn once to get grill marks on each cut side of the fruit.

Remove and cool slightly.

Place 1/2 teaspoon Gorgonzola on each slice of plum.   I will also try this with other cheeses, perhaps St. Andre?

Cut each slice of prosciutto in half lengthwise.

Wrap the prosciutto around each plum slice and skewer with a sprig of rosemary to secure.

Check out his book on Amazon.com:

Follow his blog at www.forkingdelicious.blogspot.com

Homemade Rose Petal Pistachio Ice Cream

Chef David Lawrence is a Facebook friend and lately he's killing me with his recipe posts!  His new blog... www.forkingdelicious.blogspot.com is a combination of stunning food photos, humorous writing and interesting culinary creations.  He has been gracious to allow me to re-post many of his recipes.  So many are wonderfully inventive and decadent that I find myself asking him constantly if I can add them to this collection.  This one will be haunting me all day and it's only morning.... thanks Dave!

David has a self-professed obsession with making ice cream.  Check out his cheesecake ice cream on the blog... While searching for more exotic ingredients, he found this one in a wonderful book by  Padma Lakshmi.

From Tangy Tart Hot & Sweet

by Padma Lakshmi

Makes about 1 quart

Ingredients:

• 2 cups heavy cream
• 2 cups whole milk
• 4 large egg yolks
• ½ cup sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons rose water*
• 5 tablespoons rose petal jam*
• ¼ cup crushed, raw, unsalted pistachios
• 2 tablespoons dried rose petals, without stems or leaves, just petals

Method:

Heat the cream and milk over medium heat for 5 to 8 minutes, until the mixture is just below the boil. In a small bowl beat together the egg yolks, sugar and vanilla until the mixture is smooth. Add about ¼ cup of the hot cream mixture to the yolks stirring vigorously so the eggs won’t scramble. Add warmed yolk mixture back to the heated cream, whisking constantly over low heat until the mixture thickens slightly, about 3 to 5 minutes. Stir in the rose water and rose jam. Cool the mixture completely in ice water bath (my prefered method) or in the refrigerator.

Pour the cooled custard into your ice cream maker and follow the manufacturer’s directions. When finished churning , remove the ice cream and fold in the pistachios and rose petals if using, mixing well to distribute evenly. Freeze ice cream until ready to serve.

*Rose water and Turkish rose jam are available in Middle Eastern markets and online.  Click on the ingredients with links to find them on Amazon

Recipe and Photos Reprinted with Permission by Chef David Lawrence

www.chefdavidlawrence.com

Neiman Marcus Chocolate Chip Cookies

INGREDIENTS:

METHOD:

Preheat the oven to 375 degrees.

In an electric mixer fitted with a paddle attachment, cream together the butter and both sugars. Add the eggs and the vanilla, mix well to incorporate. Whisk the oatmeal, flour, salt, baking powder and baking soda together in a medium bowl and combine with the wet ingredients. Mix on low speed to form the dough. Fold in the chocolate chips, grated chocolate and walnuts by hand, so as not to break them up or melt the chocolate with the heat of the mixer. It takes a bit of elbow grease, but trust me, it is well worth the effort!

Roll the dough into “golf ball” sized rounds and place 2 inches apart on a parchment lined sheet pan. Bake for 10 to 14 minutes until the top of the cookie cracks and turns golden brown. The key is to slightly “under bake” them so the cookie stays soft and chewy. Cool completely, (if you have that kind of willpower) on a cooling rack and store in an airtight container.

Shipping Overseas:  Cookies with chocolate chips are not recommended during the hottest months in Iraq as chocolate may melt.

Please check with your local post office as they will also have excellent shipping suggestions.

• 2 cups all-purpose flour, plus more for dusting board
• 5 teaspoons sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• Zest of 2 lemons
• 9 tablespoons unsalted butter, diced and very cold
• 1½ cups fresh blueberries
• 2 large eggs
• 1/3 cup heavy cream, plus more for brushing tops

• ½ cup freshly squeezed lemon juice
• 2 cups confectioners' sugar, sifted
• 1 lemon, zest finely grated
• 1 tablespoon unsalted butter

• Preheat the oven to 400 degrees.
• Line a sheet pan with parchment paper and set aside.
• Meanwhile, in a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Add the butter and work it into the flour mixture with a pastry cutter or by pressing it between your fingers until the mixture resembles coarse meal and the butter is about the size of peas. Using your fingers, gently toss the blueberries with the flour mixture. At this point I usually place bowl back into the refrigerator to keep the butter cold while I whisk together the cream and the eggs.
• Make a well in the center of the flour mixture and pour in the eggs and cream. Using the tines of the fork and working from the outside of the flour mixture, gently start incorporating the dry ingredients into the wet until just combined being careful not to mash the berries. The key is not to overwork the dough, but to just bring it together. It will be crumbly, but that’s exactly what makes a moist, tender scone in the end.
• Lightly dust your work surface with flour and turn the dough out onto it. Gently knead the dough and pat it out into a 6-inch rectangle. Using a knife or a pastry bench scraper, cut the dough into 4 equal squares. Cut each square in half on the diagonal to make eight triangles. Carefully transfer the scones to the prepared sheet pans. Brush tops with remaining cream.
  
• Bake until lightly golden brown and firm to the touch, about 15 to 18 minutes.
• Meanwhile, to make the glaze, mix the lemon juice and confectioners' sugar together in a microwave-safe bowl (I use a Pyrex glass measuring cup). Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps. Cool the scones slightly on a wire rack then drizzle artfully over the top of the warm scones.

Coca Cola BBQ Ribs

by Chef David Lawrence

www.chefdavidlawrence.com

This is the ONLY rib recipe you will ever need. Sticky and sweet. Absolute perfection!

• 1 (1.5 liter) bottle of Coca-Cola (not diet!)
• 1 large onion, quartered
• 6 cloves garlic, peeled and smashed
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 2 racks baby back ribs (about 4 pounds)

FOR THE SAUCE

• 2/3 stick unsalted butter
• 1 small white onion, diced
• 2 cloves of garlic, minced
• 1 cup ketchup
• 1½ tablespoons yellow mustard
• ¼ cup dark brown sugar
• 1 teaspoon Worcestershire sauce
• 1 (12 ounce) can Coca-Cola (not diet!)
• Kosher salt & freshly ground black pepper, to taste

In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.

Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.

Preheat the grill to high.

Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.

Recipe and photos reprinted with permission of Chef David Lawrence.

Kick Ass Burgers with Roasted Tomatoes, Carmelized Onions and Smoky Chipotle Ketchup

by Chef David Lawrence

www.chefdavidlawrence.com

Chef David Lawrence has done it again by creating quite possibly, the ultimate burger... and the best photo of a burger I think I've ever seen!   Serve these once and your house will be the hit of the summer BBQ season!

Here is the recipe, in his own words:

The all-American Hamburger gets a gourmet makeover with the addition of ground brisket and a few other ingredients that really take this cookout classic to the next level. Perfect for Memorial Day! Admittedly there's a bit of preparation involved, but don't confuse time consuming with difficult. There's nothing difficult about these burgers and most of the prep work can be done days in advance. Believe me, the flavor pay off is well worth it! Ask your friendly butcher to grind the brisket twice for the juiciest, most delicious burger you've ever tasted.

Serves 6

FOR THE BURGERS

• 2 1/4 pounds ground brisket
• 2 egg yolks
• 2 tablespoons steak sauce (recommended: A1 Brand)
• 1 1/2 teaspoons kosher salt
• 2 teaspoons freshly cracked black pepper
• 3 tablespoons cold, unsalted butter

FOR THE ONIONS

• 1 pound red onions, cut crosswise into 1/4-inch rings
• 2 to 3 tablespoons extra virgin olive oil
• Freshly cracked black pepper, to taste
• Kosher salt, to taste
• 2 tablespoons aged balsamic vinegar

FOR THE KETCHUP

• 1 cup ketchup
• 1 to 2 teaspoons canned chipotle peppers, seeded and diced, or to taste
• 1 to 2 tablespoons adobo sauce from can, or to taste
• 2 teaspoons aged balsamic vinegar
• Kosher salt & freshly cracked black pepper, to taste

FOR THE TOMATOES

• 6 Roma tomatoes
• Olive oil for drizzling
• Kosher salt & freshly cracked black pepper, to taste

• 6 Brioche Rolls or good hamburger buns, split, cut side toasted or grilled
• 6 thick slices sharp cheddar cheese
• 2 cups baby arugula leaves
• 1 ripe avocado, peeled and sliced

Lavender Creme Brulee

by Chef David Lawrence

www.chefdavidlawrence.com 

This wonderful and romantic twist to an already romantic dessert was the first recipe that really tugged at my heart strings.  Here it is, in his own words . . .

LAVENDER CREME BRULEE

I went through an obsession with all things lavender.  I hunted down every recipe I could find that used the delicate, purple flowers.  This is an impressive dessert, yet one that people are incredibly intimidated by.  They think of Creme Brulee as something you order in a fancy restaurant, not something to be made at home.  Nothing could be further from the truth.  It is ridiculously east to make, and perfuming the custard with dried lavender flowers really makes it something special.

Serves 6

• 4 cups heavy cream
• 1 TBSP dried lavender flowers
• 8 large egg yolks
• 3/4 cup sugar, divided

Preheat oven to 300 degrees

Place a large baking dish in the center of the oven and fill it with about an inch of boiling water to create a water bath.

Meanwhile, spray 6 (1/2 cup) ramekins with non-stick cooking spray.  In a large, heavy saucepan over medium heat, bring the cream and the lavender flowers to a simmer.  Remove from heat and allow the mixture to steep for five minutes.  Strain the custard through a fine mesh sieve to remove the lavender flowers.

In a large bowl, mix together the egg yolks and half of the sugar until light and creamy.  Slowly add the cream to the egg mixture,  a little at a time, whisking constantly.  You want to temper, not scramble the eggs.

Pour the custard into the ramekins, filling them about 2/3 full.  Place the ramekins in the baking pan and add more water if necessary to bring the water three quarters of the way up the sides.

Bake for 60 minutes or until the custard is set around the edges but still has a slight jiggle in the middle.  Cooking time will depend on the size of the ramekins.  Begin checking at 30 minutes.  Let the custards cool in the water bath for 30 minutes, then chill for at least two hours.

When ready to serve, sprinkle the remaining sugar over the custards and using a small hand-held torch, caramelize the tops until they bubble and turn golden brown.  If you don't have a torch, place the ramekins on a sheet pan six inches below the broiler for a few minutes to achieve the same effect.  Refrigerate for ten minutes before serving.

Recipe and photo reprinted with permission of Chef David Lawrence