• Sunday, September 27, 2020

best chefs nyc

NYC Top Toques, Top Dishes
By , Writer
September 9, 2020

A shout-out to the NYC restaurants who rose to the occasion and hustled to pivot in the current COVID situation: for an hour, two hours, you’ve given us a piece of normalcy, and of course, filled our bellies with the best food in the world. New York is the dining of the United States, because simply, we have the best chefs. Don't get us wrong; other cities have excellent food, but NYC is where many chefs worth their salt have passed through n their culinary training.  And if you can make it in NYC as a chef, you can make it anywhere.  

That's why our toques off this week are to three chefs - Jean-Georges Vongerichten, Eric Ripert and relative newcomer, Ronny Emborg, for creating the best fine dining experiences in the city.  Eric Ripert's restaurant, Le Bernardin, in NYC has an impressive 3 Michelin stars and he has 3 James Beard awards. Chef Ripert began his culinary journey at age seventeen in France, where he worked for the 400 year old renowned restaurant, La Tour d’Argent in Paris. 

Jean-Georges Vongerichten is a three- Michelin star award winning chef from the outskirts of Strasbourg in Alsace, France. Chef Jean-Georges is world renowned for his French and Asian inspired dishes which he constructs from juices, broths, essences, and intense flavors. He crushes it in business because he remains involved;  Jean-Georges has a hand in everything from menu to architecture for each of his restaurants. However, as glamorous as he and his restaurants are, his favorite dishes are some of the simplest he learned under his mentor chefs. 

Ronny Emborg is a Danish cook  who has not only been head chef for multiple Michelin starred restaurants including Marchal and El Bulli, but has also earned recognition as the “The Culinary Star of Europe” and has cooked for Queen Margaret II of Denmark. His unique style of gastronomic “sensorial cuisine”, a style that engages all of the senses, earned him spots in some of the most prestigious kitchens; most recently in NYC’s Atera. 

These top toques are sharing their recipes from their cookbooks, which show the level of skill it takes to recreate these dishes at home.  Warning:  these are not for the novice chef, but they are a lot of fun and of course delicious.  Just remember that while you make these recipes at home, nothing beats the real thing.  

 

 

Jean-Georges's Egg Caviar

Ingredients

1/2 cup whipping cream
1/4 teaspoon salt
Pinch of cayenne pepper
1 teaspoon vodka
1 teaspoon lemon juice
2 tablespoons of butter
2 eggs
Pinch of salt
Osetra caviar

 

 

Directions

According to Jean-Georges, scrambled eggs should be one of the most special dishes you can make. And we agree.  First, you make the cream using ½ cup of whipping cream, ¼ teaspoon of salt, and a pinch of cayenne pepper whipped until gentle, stiff peaks form. Add in one teaspoon of vodka and another of lemon juice. The cream, he says, should taste seasoned, not salty, and not too lemony. The acidity should balance the richness of the cream. Next, to make the eggs, put two tablespoons of butter in a saucepan and 2 uniformly blended eggs and a pinch of salt. When the butter begins to melt add the eggs and salt. Whisk the eggs over the heat until still thick and fluid. Remember, even after you remove the eggs from the heat they will still cook, so careful not to overdo them. The cooking time should only be a minute or two. When they are ninety percent cooked, remove them from the heat and add butter. The consistency should be that of a thick sauce, no firmer. Then, spoon the eggs alongside two teaspoonfuls of Osetra caviar into two cleaned egg shells and enjoy.  

Eric Ripert's Gochujang - Korean Style Shrimp Bouillabaisse

Ingredients

2 tablespoons vegetabe oil
2 heads of fennel
3 leeks
2 heads of garlic
1 tablespoon saffron threads
2 medium choped tomatoes
3 tablespoons Gochujang 
1/2 cup Penrod
2 quarts chicken stock
2 diced Yukon gold otatoes
2 lbs shrimp
 

For the Aioli
1/2 cup water
4 saffron threads
1 cup mayonnaise
1 clove garlic paste

Garnish with a crouton and reserved fennel fronds

Directions

Heat a medium sized pot over medium heat with 2 tablespoons of vegetable oil. Add the 2 heads of fennel, 3 leeks, 2 heads of garlic and 1 tablespoon of saffron threads and sweat until tender. Add 2 medium chopped tomatoes and 3 tablespoons of Gochujang and cook down until most of the water is cooked out. Add ½ cup of Pernod and cook down for 2-3 minutes to cook off the alcohol. Pour in the 2 quarts of chicken stock and bring up to a boil. Reduce heat to a simmer and cook for about 15 minutes. Add 2 diced Yukon gold potatoes and 2 lbs of shrimp to the pot. Turn off the heat and let the shrimp finish cooking in the hot liquid.

For the Aioli,  Bring about 1/2 cup of water to a boil. Spoon out 2 teaspoons of the water and pour over the saffron threads to “bloom”.  In a small bowl, mix together the 1 cup of mayonnaise, ½ teaspoon saffron water and 1 clove of garlic paste.  Season to taste with salt and pepper.  Refrigerate for up to three days. To serve, lay out 4 bowls. Spoon the vegetables on the bottom of the bowls. Arrange the shrimp in a circle on top of the vegetables. Garnish the top of the bouillabaisse with a crouton that is spread with aioli and the reserved fennel fronds.

Ronny Emborg's Aebleskiver with Porcini.

Ingredients

100 grams porcini mushrooms
200 grams clarified butter
210 grams of egg whites
156 grams of flour
156 grams of cream
120 grams egg yolks
9 grams salt
1 gram lemon zest

Pickled Cabbage
50 grams cut cabbage
200 grams water
200 grams apple cider vinegar

Porcini Filling
50 grams mayonnaise
75 grams chopped porcini confit
2 grams salt
25 grams chopped pickled cabbage
2 grams lemon juice

Garnish with frisee, 1 canola flower, 1 ground elder and 1 beetroof leaf. 

Directions

Despite being known for his wild dishes, Emborg creates sense experiences that cater to even the most comforting of flavors and feelings. Aebleskiver, which represents hygge, or danish coziness, is a round pancake made traditionally from apple slices that has a history in Denmark as a dish eaten during the time of Christmas.  

Cut 100 grams of porcinis lengthwise in two. Heat 200 grams of clarified butter. Let porcinis simmer until tender. Sieve and save the butter for the aebleskiver dough. Use the porcinis as porcini filling. For the dough, Whisk 210 grams of egg whites until stiff. Blend 156 grams of flour, 156 grams of cream, 120 grams of egg yolks, 9 grams of salt, 1 gram of lemon zest together. Mix in the melted porcini butter. Fold the stiff egg whites into the dough and place in a piping bag. For the pickled cabbage, place 50 grams of cut cabbage into 200 grams of water and 200 grams of apple cider vinegar. For the porcini filling, sieve cabbage and mix 50 grams of mayonnaise, 75 grams of chopped porcini confit, 2 grams of salt, 25 grams of finely chopped pickled cabbage, and 2 grams of lemon juice. To cook, fill aebleskiver pan holes halfway full of dough. When a crust forms, turn halfway and add more dough. Repeat until there is just a small hole left in the dough. Fill the hole with porcini filling, seal the dough, and cook until finished. Serve with 2 small frisee salads and 1 canola flower, 1 ground elder, and 1 beetroot leaf

 

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