Chef Bradley Ogden

Peach Dumpling with Warm Caramel Sauce

A perfectly ripe peach, lightly coated with a cinnamon-sugar glaze, is wrapped in a tender flaky piece of pastry and nestled in deep rich caramel sauce.

Ingredients:

• 3/4 teaspoon cinnamon
• 1/3 cup plus 2 tablespoons sugar
• 1/3 cup firmly packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, chilled
• 1 batch of sweet pastry dough
• 6 medium, ripe peaches
• 2 tablespoons lemon juice
• 1 egg beaten with 1 teaspoon water
• caramel sauce (see below)

Method: Combine the cinnamon, 1/3 cup of sugar, brown sugar, and flour. With a food processor mix in the butter until it resembles coarse meal.

Roll out the chilled pastry dough on a lightly floured surface to a 1/8-inch thickness. Cut the dough into six 7-in squares. Place on a baking sheet and refrigerate.

Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach haves with the remaining cinnamon mixture in the cavity.

Preheat oven to 375 F. Remove baking sheet from refrigerator. Place a peach in the center of each dough square. Paint the edges of the dough with cold water. Bring the points of the squares together at the top and pinch the seams together to seal. Paint the dumplings with the beaten egg. Sprinkle with 2 tablespoons of sugar. Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from baking sheet and allow to cool for 20 minutes. 

To serve, spoon some of the sauce onto each serving plate, place dumpling in the center, and drizzle the sauce on top. Vanilla ice cream optional.

Caramel Sauce

Ingredients:

• 3/4 cup of sugar
• 1/4 cup of water
• 3/4 cup of heavy cream
• 1 teaspoon lemon juice

Method: The caramel sauce can be made ahead of time. Fill a large bowl with ice water. Place the sugar and water in a heavy-bottomed saucepan. Place over low heat and swirl the pan until the temperature reaches 234 F on a candy thermometer or the sugar looks sticky and forms large bubbles. Uncover the pan and continue cooking and swirling for several minutes until the sugar turns a light brown. Continue cooking for a few more seconds if you like a darker caramel. If it begins to burn, place the bottom of the saucepan immediately in the ice water. Remove from heat and carefully pour in the heavy cream. The sauce will foam up considerably. When the foaming subsides, add the lemon juice and stir the sauce until smooth. Keep the sauce warm or reheat when ready to serve.

Chimichurri Sauce

This famous piquant sauce hails from Argentina (but also from Uruguay!) and is excellent as a marinade or sauce to accompany grilled meats.

Ingredients:

• 4 garlic cloves, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• t teaspoon freshly squeezed lemon juice
• 2 tablespoons red wine vinegar
• 2 teaspoons finely chopped fresh oregano
• 1 teaspoon red pepper flakes
• 1/4 cup extra-virgin olive oil
• 1 small red onion, finely chopped (about 1/4 cup)
• 1/4 cup finely chopped flat-leaf parsley
• 2 tablespoons finely chopped fresh mint

Method: In a mortar and pestle, or cutting board with the side of a knife, mash the garlic, salt, and pepper together until a paste is formed. Transfer the paste to a medium bowl; adding the lemon juice, vinegar, oregano, and red pepper. Whisk in the olive oil, onion, parsley, and mint.

Strawberry Ricotta Hotcakes

Juicy ripe strawberries and the ricotta batter make an impressive combination.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons sugar
• 3 tablespoons unsalted butter, melted
• 1/2 cup ricotta cheese
• 3/4 cup milk
• 1 egg, separated
• grated zest of 1 lemon
• 3/4 cup thinly sliced fresh strawberries

Method: In a large mixing bowl, sift together the dry ingredients. In a medium bowl combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well.

Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened. In a small, dry, clean bowl beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, being careful not to overmix.

Grease a seasoned pancake griddle, if necessary, and place over moderate heat. The griddle is hot enough when a few drops of water dance on the surface. Use a 1/4 cup of batter for each hotcake, pour the batter into the hot griddle. Cook the hotcakes on the first side until they are puffed and full of bubbles, looking dry at the edges, then turn and cook for 1 minute or until cooked through.

Serving suggestion: Dust with powdered sugar and garnish with sliced strawberries.

BBQ Beef & Artichoke Skewer

This recipe is great when barbecuing for a crowd. All the prep can be done in advance leaving you time to mix and mingle at the grill!

Ingredients:

• 3/4 lbs of beef tenderloin or New York strip, cut into 1-inch cubes
• 8 baby artichokes, blanched and halved, chokes removed
• 1/4 cup of barbecue sauce 
• Kosher salt 
• Fresh ground black pepper

Method: Toss the beef cubes and the artichokes in a mixing bowl with the barbecue sauce to lightly coat them. Arrange the beef and artichokes alternately on four skewers, starting and ending with pieces of beef. Season lightly with salt and pepper. Grill skewers over a medium hot charcoal fire, turning occasionally. Baste with a little more barbecue sauce and serve immediately. 

Potato Salad with Mustard and Bacon

The ideal choice to accompany Southern Fried Chicken or bring as a side to a summer BBQ.

Ingredients

2 egg yolks

2 tablespoons lemon juice

2 tablespoons white wine vinegar

1 clove garlic, peeled and mashed

1/2 tablespoon course-grain mustard

1 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

1 cup mild-flavored olive oil

2 pounds medium boiling potatoes

1/2 pound sliced bacon, cooked and drained

1/2 cup thinly sliced green onions

1/2 cup minced red onion

1/2 cup chopped parsley

2 stalks celery, sliced

4 hard-cooked eggs, coarsely chopped

Method

To make the dressing whisk together the egg yolks, lemon juice, vinegar, garlic, mustard, salt, and pepper in a medium-size bowl. Whisking continuously, very slowly drizzle in the olive oil. Continue adding the oil slowly until the dressing begins to thicken. At this point you can add the oil by teaspoons, whisking after each addition. Continue until all the oil has been incorporated. Refrigerate until needed. 

Place the potatoes in a saucepan with enough cold salted water to cover. Bring to a boil, reduce heat, and simmer until just tender, about 25 minutes. Drain the potatoes when they are done and set aside until cool enough to handle. Do not refrigerate. 

Peel the potatoes and cut into 3/4-inch cubes. Toss the potatoes with the dressing until evenly mixed. Chop the cooked bacon coarsely and add to the potatoes along with the green and red onions, parsley, celery, and hard-cooked eggs. Taste for seasoning and add salt and pepper if necessary. Cover and refrigerate for several hours before serving to allow the flavors to develop. 

Endive Salad with French Butter Pears & Blue Cheese Toast

This salad offers a wonderful combination of tastes, with the pungent flavors of the endive and watercress providing a perfect contrast for the pears & blue cheese toast. 

serves 6

Ingredients:

1/4 cup of lemon juice

Grated zest of 1 lemon

1/4 teaspoon ground dry mustard

1 teaspoon minced shallots 

1/3 cup extra-virgin olive oil

Koser salt and fresh ground black pepper to taste

6 tablespoons unsalted butter, softened

18 slices French bread, cut 1/4 inch thick

1/2 cup of walnuts

1/2 cup crumbled blue cheese

3 heads Belgian endive

1 bunch of watercress, cut into 3-inch stems

3 French butter pears (or other ripe pears)

Instructions:

Prepare the vinaigrette by combining in a small bowl the lemon juice, zest, dry mustard, and shallots. Whisk the olive oil and season to taste with the salt and pepper.

Melt 2 tablespoons of the butter and lightly brush on the bread slices. Toast in a 350 degree oven until lightly browned. At the same time lightly roast the walnuts in a baking pan for 5 to 8 minutes. Set walnuts and toast aside to cool slightly.

Mash together the blue cheese and the remaining 4 tablespoons of butter until blended, seasoning with salt and black pepper. 

When ready to serve, separate the endive leaves and place in a bowl with the watercress. Core and slice the pears into 1/4-inch slices. Spread the blue cheese butter on the toasts. Toss the pears, endive, and watercress together with the vinaigrette. Arrange on chilled salad plates, top with walnuts, and place three toasts on the side of each plate.

Beer Batter

An excellent coating for soft-shell crab, fish, or onions.

Makes 1 cup.

Ingredients:

¼ cup all-purpose flour

¼ cup cornstarch

1 ½ teaspoons baking powder

1 large egg, beaten

½ cup light beer

¼ cup fresh chives

½ teaspoon kosher salt

Instructions:

In a large mixing bowl, sift together the flour, cornstarch, and baking powder. In a separate medium-sized bowl, combine the egg, beer, chives, salt, and pepper. Add the wet ingredients into the dry ingredients and stir until the batter becomes smooth.

Celery Root & Pear Purée

I adore celery root; this underrated vegetable has tremendous versatility since its flavor is so mellow. Here, the addition of pear makes this purée an unexpected, light, and sweet substitute for regular mashed potatoes. Feel free to add any herb- such as parsley, basil, or sage- or toasted pine nuts for extra flavor and texture.

Makes 4 servings.

Ingredients:

1 pound celery root, peeled and cut into 1-inch pieces

2 Bartlett pears, stemmed, cored, and cut into 1-inch pieces

2 tablespoons kosher salt

½ teaspoon freshly ground black pepper

1 cup apple cider

Instructions:

Adjust an oven rack to the middle position and heat the oven to 350 degrees Fahrenheit.

Place all of the ingredients in a baking dish with a tight-fitting lid. Bake until celery root is tender and a fork can easily be inserted with no resistance, about 1 hour. Transfer the contents into a blender; purée until smooth. If desired, pass the mixture through a fine-mesh sieve for a smoother consistency. Adjust seasoning to taste.

Pasta Dough

Once you’ve tried homemade pasta, you’ll never be able to go back to the dried commercial version. Experiment by adding different flavors to the dough like lemon zest, black pepper, or basil.

Makes 6 servings.

Ingredients:

1 cup all-purpose flour

1 large egg, beaten

1 teaspoon olive oil

Instructions:

Pour the flour in a mound onto a smooth work surface; make a well in the middle of the flour; add the egg and oil. Using a fork, begin stirring to incorporate the flour starting with the inner rim of the well. Mix together until a stiff dough has formed. Not all the flour will be used.

Knead the dough dough until smooth and elastic, about 3 minutes. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour before rolling.

Starting with the widest setting, roll the dough between the rollers of a pasta machine. Fold the rolled dough in thirds and pass through the machine two more times at that setting. Then, change the machine to a smaller setting each time you pass the dough through until you get the desired thickness.

For fettuccini or other noodles, let the dough dry for 2 minutes before cutting into strands. For ravioli, keep the pasta sheets covered with a damp towel and use as soon as possible. Fresh pasta cooks in half the time as dried pasta so start checking for doneness within the first 3 minutes of cooking.

Honey and lavender are an excellent flavor combination. These sweet and aromatic nuts are great served as a snack or on a cheese platter.

Makes 1 cup.

Ingredients:

½ cup granulated sugar

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons honey

2 tablespoons unsalted butter

⅛ teaspoon cayenne pepper

1 cup whole almonds

2 tablespoons finely chopped fresh lavender

Instructions:

Adjust an oven rack to the middle position and heat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

Bring the sugar, ¼ cup of water, salt, pepper, honey, butter, and cayenne to a boil in a medium saucepan over medium-high heat. Stir in the almonds and lavender and cook, stirring constantly with a wooden spoon until the almonds are completely coated and the sugar has begun to caramelize (about 3 minutes).

Transfer the glazed almonds to the baking sheet and bake in the oven until fragrant and lightly browned, about 10 minutes. Transfer the pan to a cooling rack and let the nuts cool completely, in the pan, before serving. Once they have cooled, you can place them in a tightly sealed container until needed. Nuts will keep for two weeks at room temperature.