SHERRY VINEGAR VINAIGRETTE

by Georgette Farkas

During week 3 of our Culinary Egg-venture cooking series, we made a delicious Eggs en Cocotte Forstière–and a couple variations. As usual, I prepared a salad to accompany the meal using some of the beautiful spinach and other greens I’d found.

I keep a variety of vinegars in my pantry at home and this week I thought I’d feature sherry vinegar with its nutty, caramelly flavors balancing the sharp acidity typical of a vinegar. This Spanish cousin to balsamic vinegar is made from sherry wine which is naturally fermented and then aged for six months in barrels. If you don’t already have a bottle in your pantry, I recommend this addition.

Ingredients

  • 1/2 tsp salt

  • 1/4 teaspoon pepper

  • 1/3 cup sherry vinegar

  • 1 tbs shallots finely minced

  • 1 tbs Dijon mustard

  • 1 cup olive oil

Procedure

In a small mixing bowl combine salt, pepper and sherry vinegar until salt dissolves. Whisk in Dijon mustard and shallots. Slowly whisk in olive oil. Adjust seasoning to taste.

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ZESTY ANCHOVY VINAIGRETTE

by Georgette Farkas

During week 2 of our Culinary Egg-venture cooking series, I shared an updated version of one of my favorite dishes from my childhood: Eggs Piperade. This Basque Country cousin of the Shakshuka features fennel, both the bulb and the seeds, along with bell peppers, and tomatoes creating an incredibly flavorful, delicious sauce in which we baked eggs and then topped with crispy chorizo bits. Big, bold flavors like this call for a side salad with bold, zesty flavors, so I paired it with an arugula salad  dressed with my zesty anchovy vinaigrette.

The anchovy vinaigrette stands up to the Piperade without overpowering it. This is also one of the few dishes in which I’ll use raw garlic, which can be too potent in many dishes, but plays beautifully with the anchovy here.

Peppery arugula or bitter dandelion greens make the perfect accompaniment. Try this recipe and let me know what you think!

Ingredients

  • 2 oz anchovy, finely chopped (if using anchovies canned in oil, do not discard oil)
  • 1 clove garlic, peeled and finely chopped
  • 1 tsp Dijon mustard
  • ¼ cup red wine vinegar
  • 1 cup olive oil
  • Salt and ground black pepper to taste

Procedure

In a small mixing bowl whisk together chopped anchovy, garlic and mustard. Whisk in red wine vinegar and a pinch of ground black pepper. In a slow stream, whisk in olive oil. Season with salt and pepper to taste.

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EASY LEMON VINAIGRETTE

by Georgette Farkas

I recently taught a series of cooking classes called “A Culinary Egg-Venture”. Our first class, Green Tortilla Espanola, included lemon juice and lemon zest to enhance the flavors of the vegetables.  And even though this would have been perfect as a meal on its own, I think it pairs beautifully with a salad dressed with a lemon vinaigrette using the leftover lemon juice and zest.

This lemon vinaigrette makes use of the lemon juice and the lemon zest, which gives the dressing a beautifully bright, refreshing flavor that pairs well with almost any lettuces you wish to add.

I always recommend making extra as it will keep well in the fridge for a few days and can even be used as a marinade. Let me know how you end up using this recipe!

Easy Lemon Vinaigrette

Ingredients

  • 2 tsp lemon zest, finely grated
  • 1/4 cup fresh lemon juice.
  • 1/4 cup chives, minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/3 cup olive oil

Procedure

  1. In a small mixing bowl combine lemon zest and juice, chives salt and pepper. Slowly whisk in olive oil. Adjust seasoning to taste.
  2. Note, in addition to or even in place of chives, feel free to add chopped fresh parsley and/or tarragon.

A RECIPE FOR SUSTAINABILITY: PICKLED SWISS CHARD STEMS

by Georgette Farkas

I recently taught a series of cooking classes called “A Culinary Egg-Venture”. Our first class, Green Tortilla Espanola, featured Swiss chard leaves. In the first step of preparing the dish, we stripped the leaves from the stems and set aside the stems. But I encouraged the class to reserve the stems – they are wonderful pickled and tossed into a
salad.

Below is a quick and easy recipe for pickling the stems. Although here we’ve kept them as long stalks to fill the mason jar, they would also make a stunning confetti if you cut them brunoise style before pickling them. Although, you could do that after pickling, which would give you plenty of options for how you use them in a dish!

 

Pickled Swiss Chard Stems

Ingredients

  • 1 bunch chard stems
  • 1 cup apple cider vinegar
  • 2 tbs  sugar
  • 1 tsp  kosher salt
  • 1 sprig fresh thyme

Procedure

  1. Prepare the pickling brine by combining vinegar with sugar, salt and spring of thyme. This may be done directly in the jar you will use to pickle your chard stems. Scale quantities to adapt to quantity of stems and container you are using.
  2. Leave stems whole or cut them in a variety of shapes to suit the ways in which you may eventually use them. For example, slice thin, cut in small cubes or simply cut stems to fit your jar. Shape and size may also depend upon your pickling container. We recommend a glass jar with tight fitting lid.
  3.  Place stems in a jar, pour brine over, cover with lid and refrigerate. Brine at least eight hours.

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GP'S PIVOT SHARED BY CAPITALONE AND FORBES

Our friends at CapitalOne shared the story of how Great Performances pivoted during Covid. In less than two weeks after NYC shut down and we turned off our burners, we once again fired up our kitchens and engaged our teams, this time to feed the 80,000 seniors in need.

Click here to read the full article on CapitalOne’s website.

Click here to watch the video on Forbes.

AWADH

Chef Aarthi Sampath
Great-Performances_Peoples-Kitchen_Awadh_Gaurad-Anand
Chef and owner Gaurav Anand

Awadh is a showcase for the storied “dum pukht” or slow cooking style popular in the Lucknow region. Chef-Owner Gaurav Anand opened the restaurant in 2014 following on the success of his New York City restaurants Bhatti Indian Grill and Moti Mahal Delux.

Chef and owner of three critically acclaimed and internationally recognized NYC restaurants – Bhatti Indian Grill, Moti Mahal Delux and Awadh – Gaurav Anand is one of the youngest restaurateurs in the city. He has been praised by numerous media outlets for the authenticity and innovation he brings to Indian cuisine, and includes 2 Star reviews by The New York Times. He has created sold out dinners at the prestigious James Beard Foundation, and Awadh was rated the best Indian restaurant in NYC by the Village Voice.

Chef Aarthi Sampath’s passion for cooking took root in her parent’s kitchen where she perused cookbooks of culinary stars she never imagined would be in her orbit. Chef Sampath was determined to change this narrative, first with studies at the Institute of Hotel Management in Jaipur, and then with a coveted place in the Taj Hotel Group Management Program. After five years developing a deep appreciation of Indian Cuisine with the Taj Group in Mumbai, Delhi, Hyderabad, and Chennai, it was time to pursue a global perspective.

Chef Sampath came to the United States to attend Johnson & Wales University. She then joined Junoon in New York City as an intern and she rapidly ascended to the Chef de Cuisine role, applying modern techniques to traditional Indian cuisine that so perfectly reflected Junoon’s culinary style and Michelin star status. Chef Sampath played a leading role in Junoon’s expansion while expanding her own horizons, working with chefs at the James Beard Foundation and several exclusive culinary festivals.

Skill and a commanding presence earned Chef Sampath status on several national TV series. She was a 2016 winner on the fiercely competitive “CHOPPED”. She has also graced the screen on “BEAT BOBBY FLAY”, winning the day with her biryani. “I feel elated for the opportunity to represent Indian culture in the western market. Although Biryani is nostalgia to some, it’s still not very known, other than the complexity of making it,” explained the rising star chef.

Featured dishes provided by Chef Aarthi Sampath
on November 19th, 2021:

Chicken Makhanwala, Dal Makhani, Steamed Basmati Rice
Chana Masala, Kolhapuri Subz Panchmel, Steamed Basmati Rice

Featured dish provided by Chef Aarthi Sampath
on September 23rd, 2021:

Chicken Makhanwala, Dalcha Palak Kebab, Steamed Basmati Rice, Mint Raita 

Featured dish provided by Chef Aarthi Sampath
on March 4th, 2021:

Turmeric Lime Chicken, Coconut Basmati Rice,
Roasted Beet Kachumber Salad, Mango Cilantro Chutney 

Featured dish provided by Chef Aarthi Sampath
on January 7th, 2021:

Coriander Roast Chicken, Cucumber and Mint Yogurt Rice,
Carrot-Mustard-Cilantro and Market Greens Slaw, Asafoetida-Lime Vinaigrette

Photos courtesy of Awadh

Awadh

2588 Broadway,
New York, NY 10025
646.861.3241

www.awadhnyc.com

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