PRESENTS THIS WEEK’S RECIPES:

SEA SALT & VINEGAR CHIPS WITH FRENCH ONION DIP

CANNED TUNA “2010,” PICKLES AND VANILLA MAYO

PEACH BRÛLÉE WITH GREEK YOGURT, CINNAMON CROUTONS & POMEGRANATE MOLASSES

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SEA SALT & VINEGAR CHIPS WITH FRENCH ONION DIP

Serves 6

INGREDIENTS

For the Chips
• 6 Idaho potatoes, washed and sliced thin
• 1/2 gallon Champagne vinegar
• Fine sea salt
• Vegetable oil for frying

For the Dip
• 3 large sweet onions, peeled and sliced thin
• 2 cups beef stock
• 1 cup mayonnaise
• 1 cup sour cream
• 1/4 cup shaved chives
• 1/4 cup vegetable oil
• Black pepper in a mill

PROCEDURE

For the Chips
1. Place potato slices in vinegar overnight.
2. Next day, remove potato slices from vinegar. Pat dry on paper towels.
3. Heat vegetable oil in a large pot or tabletop deep-fryer to 325°F. Drop
   slices one by one in the oil without crowding, and fry until golden brown.
   Remove from oil using a slotted spoon and lay out on paper towels to drain some
   of the oil.
4. Season with salt.

For the Dip
1. Heat a 12″ sauté pan on high heat. Add oil and onions. Once onions begin
   to caramelize, lower heat and stir until evenly caramelized on all sides.
2. Add the beef stock. Using a wooden spoon, scrape all the fond from the bottom of the
   pan. Reduce the onions and stock until almost dry and glazed. Remove from heat and
   pour onions onto a plate.
3. Place the plate in the refrigerator until onions are cool.
4. Place onions, sour cream and mayonnaise in a food processor. Pulse until onions are
   chopped into the mix, but do not purée. Remove from food processor and season lightly
   with salt.
5. Fold in the shaved chives.
6. Add fresh cracked black pepper to taste.
7. Chill until serving.

CANNED TUNA “2010,” PICKLES AND VANILLA MAYO

Serves 6

INGREDIENTS

For the Tuna
• 1 canning jar
• Six 2-ounce pieces of high quality, preferably sustainable tuna
• 1 teaspoon piment d’Espelette*
• 1 clove crushed garlic
• Maldon sea salt to taste
• 1 bunch basil leaves
• 2 cups extra virgin olive oil

For the Pickles
• 1 English cucumber
• 1/2 cup rice wine vinegar
• 1/2 cup mirin (Japanese sweet cooking wine)
• 1/2 teaspoon salt

For the Mayo
• 3 egg yolks
• 1 egg
• 1 teaspoon Dijon mustard
• 2 teaspoons Spanish sherry vinegar
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 3/4 cup grape seed oil
• 1 vanilla bean split and scraped, discard pod
• Maldon sea salt (or other premium sea salt) to taste

PROCEDURE

For the Tuna
1. Place tuna portions in a canning jar. Season with salt and piment d’Espelette.
   Place the garlic and basil in the jar.
2. Heat the oil to 150°F. Pour the hot oil over the tuna so that it is covered
   and tuna is submerged in oil.
3. Leave out until it is room temperature. Seal and place the jar in the refrigerator
   overnight.

For the Pickles
1. Wash cucumbers, slice thin. Place in a bowl.
2. In a small pot, boil remaining ingredients. Pour the boiling liquid over the sliced
   cucumber.
3. Refrigerate for 20 minutes. Strain off the liquid and refrigerate pickles until ready
   to serve.

For the Mayo
1. Place eggs in a stainless bowl. Whisk until ribbon stage.
2. Add mustard. Slowly add oils while whisking until both oils are emulsified.
3. Add remaining ingredients.
4. Refrigerate until ready to serve.

ON PICNIC DAY

• Grab a loaf of good crusty bread and pick up some fresh tomatoes from the farmers market.

PLATING

1. Slice the bread and tomatoes.
2. Remove tuna from the jar. Scrape off most of the oil. Flake the tuna.
3. Spread some of the vanilla mayo on the bread. Lay slices of tuna over mayo.
4. Place a slice of tomato on the tuna. Lay a few “pickles” over the tomato.
5. Season with Maldon sea salt.
6. Add another slice of bread and enjoy the best tuna sandwiches ever!

PEACH BRÛLÉE WITH GREEK YOGURT, CINNAMON CROUTONS & POMEGRANATE MOLASSES

Serves 6

SHOPPING

• Go to the farmers market and get the ripest peaches (but they should still be firm) you can find. Grab a container of Greek yogurt. Pick up a bottle of pomegranate molasses.

INGREDIENTS

For the Croutons
• 1/2 loaf of brioche cut into small cubes
• 1/4 cup melted butter
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon

PROCEDURE

1. Preheat oven to 350°F.
2. Toss bread in a bowl with the remaining ingredients. Pour onto a cookie tray.
3. Bake in oven until golden brown and crisp.
4. Let cool and store in an airtight container until ready to serve.

To Finish
1. Pack some sugar and hit with small blow torch—the kind used for crême brulée.
2. Slice the peaches in half. Remove the pits.
3. Sprinkle the flesh side with sugar.
4. Brûlée until sugar is brown and caramelized.

PLATING

1. Place the peaches on a plate.
2. Add a couple of dollops of yogurt around the peaches.
3. Drizzle with the pomegranate molasses.
4. Sprinkle the croutons on top.