Chef On A Shoestring

Chef Rick Moonen
Oceana
New York, New York
Original air date: Sept. 30, 2000

Menu:
Panzanella
New England-style Corn and Clam Chowder
Apple Crumb Cake

Panzanella (Bread Salad)

Yield: 4 Appetizers

Ingredients:

Half a Loaf of Stale Bread (French, Italian, or country-style)
2 Tomatoes, peeled, seeded, and cut into 1/2" dice
2 Tablespoons Capers
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
Kosher Salt
Freshly Ground Black Pepper
2 Large Cucumbers, peeled, halved, seeded, and cut into 1/2" dice
1/2 Small Red Onion, sliced thin
1 Red Bell Pepper, seeded and sliced thin

Method:

Slice bread into 1/2" thick slices and set aside. In a non-reactive bowl, combine the tomatoes, capers, olive oil, and vinegar. Add salt and pepper to taste.

Layer the ingredients in a shallow dish in the following order until all the ingredients are used: bread slices in one layer, cucumbers, onions, and then peppers. Spoon tomato mixture over the top, moistening the bread with the juices.

Cover and refrigerate for at least one hour to allow the juices to be absorbed by the bread. This dish may be made a day before serving.

New England-style Corn and Clam Chowder

Yield: 4 Main Course Servings

Ingredients:

16 Clams, medium in size
1 1/2 Cups of Water
3 Ears Fresh Corn
2 oz. Butter
1 Small Spanish Onion, peeled, chopped into small dice
2 Stalks Celery, chopped into small dice
1 Medium Carrot, peeled, chopped into small dice
Kosher Salt and Fresh Black Pepper to Taste
1/4 Cup Flour
1 Cup Dry White Wine
1 Cup Heavy Cream
3 Red Potatoes, medium diced
1 teaspoon Lemon, (Juice only)
Fresh Chives, chopped for garnish
Fresh Dill, chopped for garnish

Method:

Scrub clams thoroughly under cold running water and place in a large pot. Add water, cover, and steam clams for two minutes. Strain the liquid into a separate bowl and reserve. Open the clams and cut into chunks.

Remove husks and silk from corn. Cut corn kernels from the cob and reserve in a bowl. Place corn cobs in a sauce pan, cover with lightly salted water, and bring to a simmer. Simmer for 20 minutes. Remove from heat and set aside to cool. Remove the cobs from the water and set aside. Into the same water, add the diced potatoes, and bring to a boil. Cook for one minute. Remove the pot from the heat and transfer the potatoes to a bowl to cool. Set the pot with the cooking liquid aside.

Add the butter to a large sauce pot and place over medium heat. Cook the onion, celery, and carrot to release their liquid and the vegetables are tender for about 5 minutes (do not brown; this is called "sweating" the vegetables). Season with salt and pepper. Stir in flour to coat the vegetables well. Add the wine and cook for one minute. Carefully add the clam juices, making sure not to add any of the sand that may have settled into the bottom of the bowl. Stir well to combine, add the corn cobs, and simmr for about 5 minutes.

Meanwhile, in a separate large pot, combine the potatoes, corn, and cream. Bring to a boil and cook one minute. Add the reserved vegetable stock and bring to a boil. Remove the corn cobs from the pot with the clam juices, and pour its contents into the pot. Add the clam meat, stir, reduce heat to a simmer, and adjust the seasoning with salt, pepper, and a little fresh lemon juice. Serve with fresh chives and dill.

Apple Crumb Cake

Yield: 4 Individual Cakes
Ingredients:

For the crumble:
1/2 Cup All Purpose Flour
1/4 Cup Sugar
1/2 Cup Light Brown Sugar
1/2 teaspoon Cinnamon
1/2 Cup Oatmeal
2 Sticks Butter, softened

For the cake:
1/2 Cup All Purpose Flour
1/2 teaspoon Baking Powder
Pinch of Salt
1/4 Cup Butter, softened
6 Tablespoons Sugar
1 Egg

For the apple filling:

1 Cup Sugar
1/2 Cup Freshly Squeezed Lemon Juice
1 Cinnamon Stick
1/2 Cup Water
3 Gala Apples or any red-skinned cooking apple, peeled and seeded (reserve skins)

For the apple jus:
1 Cup Sugar
2 Cups Water
Reserved Apple Skins

Method:

Pre-heat oven to 350-degrees.

Make the crumble: Combine the dry ingredients in a stainless steel mixing bowl. Add the butter and rub together until crumbly in appearance. Reserve.

Make the cake batter: Combine the flour, baking powder, and salt in a small bowl. Set aside. Add the butter to the mixing bowl of a standing mixer fitting with the whip attachment. Whip on high speed until fluffy. Reduce speed to medium and add 3 Tablespoons of sugar. Whip for 1 minutes. Add the remaining sugar and combine well. Add the egg and whip until incorporated. Add the dry ingredients a little at a time, fully incorporating each addition. Mix until just smooth. Divide the mixture among 4 cake rings (3-inches in diameter), filling each about half way. Top each with 1/4 of the crumble, evenly sprinkling it over the top. Place on the center rack of the oven and bake for 12-15 minutes, or until the center springs back when touched. Remove from oven and let it cool on wire rack.

Meanwhile, begin preparing the apple filling. Place a large saute pan over medium heat. Add the sugar, lemon juice, cinnamon stick, and water. Cook to the "soft-ball" stage, when a drop of boiling syrup immersed in cold water forms a softball that flattens on its own when removed (the temperature will read b/w 234-degrees and 240-degrees). Add the apples, reduce heat to low, and cook for 10 minutes, or until apples are translucent. Transfer to a bowl, cover, and keep warm.

To prepare the apple jus, place a sauce pan over medium heat. Add the sugar and a ½ cup of the water. Cook until the soft-ball stage. Add the reserved apple skins, lower heat to simmer, and cook for 30 minutes. Add the remaining water and bring to a boil. Lower to a simmer and cook for 15 minutes. Strain and reserve the jus. Discard the apple skins.

To Serve: Set out four serving plates. Coat each plate with the apple jus. Cut the crumb cakes in half. Place the bottom half of each cake in the center of each plate. Spoon the hot apple mixture in the center of each and cover with the top of the cake. Finish with a dollop of chantilly (whipped) cream and serve.