Best 9 Pommes Chef Anne W Anne Burrell Secrets Of A Restaurant Chef Recipes

POMMES CHEF ANNE

Steps:

• Preheat the oven to 425 degrees F.
• Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil. Starting from the center, make concentric circles of potatoes in the bottom of the pan. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated cheese and salt. After every layer of potatoes, press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
• Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important. If you attempt this without draining the oil it will drain out on your wrist and burn you.
• Return the cake to the oven and bake until the cake is fork tender, another 10 to 15 minutes. Cut into wedges and serve.

POMMES CHEF ANNE

Steps:

• You will need an 8-inch nonstick sauté pan for this and a mandolin.
• Preheat the oven to 425 degrees F.
• Working 1 potato at a time, slice very thin on the mandolin. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes.
• Coat an 8-inch nonstick sauté pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.
• Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt.
• After every layer of potatoes press the potatoes so they are very compact.
• Repeat this process with the remaining 2 potatoes.
• Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom.
• Put the pan in the preheated oven and bake for 20 to 25 minutes.
• Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important - if you attempt this without draining the oil it will drain out on your wrist and burn you.
• Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.

POMMES

Steps:

• Preheat the oven to 425 degrees F.
• Working 1 potato at a time, slice the potatoes very thin on a mandoline. (Work quickly to prevent discoloring, and don't put the potatoes in water, as this will wash off the starch.) Coat an 8-inch nonstick saute pan with olive oil, then layer the potato slices, starting in the center of the pan and making concentric circles. (Remember that eventually the bottom will become the top, so it is important for the first circles of potato to look pretty.) Brush each potato layer with olive oil, and sprinkle every second or third layer liberally with grated Parmigiano and salt. After each layer, press the potatoes so they are very compact.
• Place the pan over medium heat, and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Transfer the pan to the oven and bake about 25 minutes. Remove the pan from the oven, and cover with a tight-fitting lid. Carefully and completely drain the excess oil out of the side of the pan (drips may cause burns). Flip the pan so the potato cake is turned out onto the bottom of the lid, then slide the potato cake off the lid and back into the pan (so the brown side is now facing up and the top becomes the bottom).
• Return the cake to the oven and bake until fork-tender, another 10 to 15 minutes. Cut into wedges and serve.

POMMES CHEF ANNE W/ ANNE BURRELL - SECRETS OF A RESTAURANT CHEF

Steps:

• Preheat the oven to 425 degrees F.
• Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes.
• Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.
• Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
• Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom.
• Put the pan in the preheated oven and bake for 20 to 25 minutes.
• Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!
• After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom.
• We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
• Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.

POMMES CHEF ANNE WITH PARMESAN

Steps:

• Preheat the oven to 425 degrees F.
• Working 1 potato at a time, slice very thinly on a mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off of them.
• Coat an 8-inch ovenproof nonstick saute pan with olive oil. Starting from the center of the pan, make concentric circles of potato slices. Remember that eventually the bottom will be the top, so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and sprinkle every 2nd or 3rd layer liberally with grated Parmigiano and salt. After every layer of potatoes, press the potatoes so they are very compact. Repeat this process with the remaining potatoes.
• Place the pan over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom, about 10 minutes.
• Place a tight-fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important: if you attempt this without draining the oil, it will drain out on your wrist and burn you.
• Transfer the pan to the oven and bake until the cake is fork-tender, 20 to 25 minutes. Cut into wedges and serve.

CHEF ANNE'S PAPPARDELLE

Steps:

• Place the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and 1 to 2 tablespoons water.
• Using a fork, beat the eggs together with the olive oil, water (or more if needed) and salt. Using the fork, begin to incorporate the flour into the egg mixture, be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
• To roll the pasta: Cut off 1/3 of the pasta dough, reserve the rest and keep it covered.
• Squash the pasta with the heels of your hands to facilitate it going through the pasta roller. Dust with flour. Put the pasta through the roller set on number one. Roll the dough through 2 times, dusting it with flour if it feels sticky or tacky.
• Fold the pasta into thirds and put it through the machine on number one again.
• Change the setting on the pasta roller to number two and run the pasta through. Continue to roll the pasta through the machine, changing the setting each time to a larger number (this will make the opening on the pasta machine smaller). When you get to the desired thin-ness (I recommend number six), cut the pasta into 10-inch lengths. Flour the dough generously and stack them in a pile. Cover the stack with plastic or a clean tea towel and proceed rolling the rest of the pasta.
• When the pasta is all rolled, take 3 sheets of pasta and fold both ends of the pasta over each other until they meet in the middle.
• Using a sharp knife, cut the pasta rolls into 1-inch widths. Unroll the pasta "ribbons" and dust with semolina and reserve on sheet trays.
• When ready to use, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 2 to 3 minutes. Drain.

HERB ROASTED CHICKEN (ANNE BURRELL SECRETS OF A RESTAURANT CHEF)

Steps:

• Preheat oven to 450 degrees F.
• To make the herb rub: In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes, 1 teaspoon salt and olive oil.
• Using your fingers, carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Rub all of the herb paste under the skin of both chickens.
• Drizzle each chicken with more olive oil and massage the skin. This will help to develop a crispy skin. Sprinkle each chicken with 1/2 teaspoon salt.
• Tie-up each chicken into a football shape with the kitchen twine.
• Put the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. A 9 by 13-inch roasting pan works.
• Add 2 cups of chicken stock and season with 1 teaspoon salt.
• Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
• Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Turn the pan 180 degrees for the most even browning.
• After another 15 minutes (30 minutes cooking time), remove the chickens from the oven and turn over-breast side down to brown the bottom and protect the breast meat. (Anne calls this a "chicken pirouette'".) At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven.
• *****Lower the heat to 375 degrees F and continue roasting.*****.
• After 15 minutes (45 minutes cooking time) the bottoms of the chickens should be browning. Turn the pan 180 degrees for even browning.
• When the chickens have browned on the bottom, about 15 more minutes (60 minutes cooking time), remove them from the oven and turn them back over-breast side up.
• Return the chickens to the oven for the last 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy.
• Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. Be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading. The thermometer should read between 160 and 170 degrees F. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
• (When cooking poultry in general the rule is 17 minutes per pound.).
• When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely. Let them sit for at least 10 minutes before carving.
• After the chickens are removed from the roasting pan, skim off the fat from the liquid. I use a "cheat" cup that's like a measuring cup but the fluid pours off from the bottom and it is SO much easier that "skimming" with a spoon.
• Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half.
• Add the remaining chicken stock and taste. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
• Carve the chickens and serve .

GOAT CHEESE CHEESECAKE BY ANNE BURRELL

Steps:

• Preheat the oven to 350 degrees F.
• Crust:.
• Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
• FILLING:.
• Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
• Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
• Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote if desired.

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE

Steps:

• Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
• Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
• Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
• Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
• Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.