Chefs share recipes for making dad for breakfast, lunch or dinner this Father’s Day


Celebrate the father figure in your life with a delicious chef-approved dish that any dad will devour.

From breakfast in bed to appetizers and dinners inspired by these chefs’ family recipes, here are some simple ideas for cooking this Father’s Day.

Chef Elisa Marshall, Mom: Brandy Brioche French Toast with Espresso Mascarpone

Brandy French Toast with Whipped Espresso Mascarpone.

Linda Xiao

“All dads love to eat and sleep, so the best way to start Father’s Day is with a beautiful and delicious breakfast in bed, made in part by the kids!” the Mom founder and cookbook author said “Good Morning America.” “The Brandy Brioche French Toast is a delicious and indulgent recipe that uses two of dad’s favorites – espresso powder and brandy – to kick it up a notch.”

Serves: 4

Ingredients

8 large eggs

2 cups (480 ml) whole milk

1 cup (240 ml) heavy cream

3/4 cup (150g) sugar

1/4 cup (60 ml) brandy, such as Cognac St-Rémy

2 tablespoons pure vanilla extract

1 large unsliced ​​day-old brioche loaf (about 1 pound / 450 g)

For the mascarpone espresso

2 1/2 cups (600g) mascarpone

2 tablespoons of maple syrup

1/4 teaspoon fine sea salt

1/4 cup (15 g) instant espresso powder

1 tablespoon lukewarm water

3 tablespoons of sunflower oil

2 bananas, sliced ​​(optional)

Finely ground coffee (optional)

Maple syrup, warmed

directions

To make the French toast: In a large bowl, beat the eggs. Add milk, heavy cream, sugar, brandy and vanilla and whisk until well blended. Spread a thin layer of the mixture on the bottom of a 9 × 13 inch (23 × 33 cm) baking dish.

Cut off the ends of the bun (reserve for another use), then cut the bread crosswise into slices about 2 inches (5 cm) thick, you should have 5 or 6 slices. Dip each slice in the batter, turning to coat well, then arrange them side by side in the baking dish. Pour the rest of the batter over the brioche. Cover the baking dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight.

For the mascarpone espresso: In a medium bowl, combine the mascarpone, maple syrup and salt and whisk until well blended.

In a small bowl, whisk the instant espresso powder with warm water until completely dissolved. Add to mascarpone mixture and whisk until fully blended and an even, slightly bronzed color. Refrigerate until use.

About 1 hour before serving, remove the French toast from the refrigerator and let it come to room temperature. Set the oven to 200°F (100°C) to keep the French toast warm.

Heat 1 tablespoon of sunflower oil in a large nonstick skillet over medium heat. When the oil is simmering, reduce the heat to medium-low and add 2 slices of brioche. Place a heavy saucepan directly on top of the bun to press it into the pan. Cook until golden brown on the bottom, about 6 minutes, then flip the slices and cook the other side the same way until golden brown all over, 6 minutes more . Keep the French toast warm in the oven as you continue to bake, using 1 tablespoon of sunflower oil for each batch.

To serve: Arrange each slice of French toast on a plate and top generously with espresso mascarpone. If desired, sprinkle with banana slices and finely ground coffee. Serve with hot maple syrup.

Tips: Instead of instant espresso powder, you can use regular instant coffee, preferably a dark roast, but you’ll need to add a bit more to get closer to the rich, roasted flavor of espresso. Store mascarpone espresso in the refrigerator in an airtight container for up to 5 days

Reprinted with permission from Mom: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright 2021. Photographs by Linda Xiao. Published by Clarkson Potter, an imprint of Penguin Random House.

Chef Sal Lamboglia, Café Spaghetti: Ricotta Crostini

PHOTO: A ricotta crostini with hazelnuts and rosemary.

A ricotta crostini with hazelnuts and rosemary.

Sal Lamboglia

“My dad always told me that if I was going to cook for a living, I had to make sure I did it with all my heart. Something I’ll never forget,” Lamboglia said of favorite advice of his father, Tony. , who was also a cook.

Lamboglia also recalled “good memories of making tiramisu” with his father. “I was always so keen to learn all the ingredients and make it myself,” he said.

Now he’s serving up Tony’s tried-and-true dessert at his new Carroll Gardens hot spot.

Serves: 2

Ingredients

2 slices of Italian bread

1/2 cup crushed hazelnuts

1 cup ricotta

1/4 cup heavy cream

2 sprigs of rosemary

1 tbsp Maldon Sea Salt – crunchy sea salt

1 teaspoon black pepper

1/2 cup truffle honey

directions

Toast your hazelnuts in frothy butter until golden brown. Reserve.

Fry the rosemary in extra virgin olive oil until crispy and dark in color. Reserve.

Whip the ricotta with the heavy cream and salt until nice and fluffy.

Toast the bread in a 350 degree oven for a few minutes until nicely toasted.

Spread the ricotta well and evenly over the bread.

Sprinkle with salt and pepper, chopped hazelnuts and rosemary. Finish with truffle honey and enjoy!

Chef John Manion, El Che Steakhouse & Bar: Filet of Beef with Chimichurri from Tio

PHOTO: Beef tenderloin with chimichurri sauce.

Filet of beef with chimichurri sauce.

Che Grill & Bar

As a child, Manion’s family moved from suburban Detroit to Sao Paulo, Brazil. Manion said he found comfort in a dish he once ordered with his father.

“My dad and I sat at a table by the pool to have lunch. I was completely lost as to what to order, so my dad got us each a steak sandwich,” he said. remembers the chef. “It arrived quickly with little fanfare, so I had no idea my world was about to change.”

“A perfectly toasted Italian roll was covered in aioli (new to me),” he continued. “Crispy, cold, crunchy lettuce backed up beautiful beefsteak tomatoes like I had never seen. And the beef. that I would learn to known as chimichurri, one of the greatest condiments in the world. After taking a bite, I looked at my father, who was taking a sip of an ice-cold beer, and I knew that everything would be fine.

Manion said some of his “first culinary memories are of going to churrascarias in Sao Paulo on Sunday nights for expat family dinners.”

“My dad and I would always go straight to the open kitchen to check out the slices and skewers of meat cooking over wood and charcoal, him holding me so I could take in the view,” Manion said. “That smell of beef fat dripping in the fire has never left me and it’s a big reason why I do what I do, and I cherish the fact that he got to see that dream come true.”

“The whole beef tenderloin will always remind me of holiday dinners with my dad. He was pretty adamant that Christmas dinner deserved a roast, and the beef tenderloin was his absolute favourite. Coupled with the modern-day inspired chimichurri in South America, it will always remind me of my father.”

Ingredients

1 whole beef tenderloin, trimmed in silver skin and tied into a roast (Pro tip: ask your butcher to cut and tie a whole tenderloin for you)

Salt and cracked black pepper

Extra virgin olive oil

For the Chimichurri of Tio

3 cups flat-leaf parsley leaves (about 3 bunches), very finely chopped (no stems!!)

6 garlic cloves, very finely chopped

1 1/2 teaspoons finely chopped fresh oregano leaves

1/4 cup distilled white vinegar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3/4 teaspoon dried red pepper flakes

1 bay leaf

3/4 cup extra virgin olive oil

directions

Preheat your oven to 475 degrees.

For the chimichurri: In a medium sized airtight container, combine the parsley, garlic, oregano, vinegar, salt, black pepper, bay leaf and red pepper flakes. Stir in the olive oil, cover and refrigerate the chimichurri sauce overnight. “When I’m pressed for time, I’ve been known to throw everything in the food processor and blend it multiple times instead of doing all that fine chopping,” the chef explained.

Rub generously with kosher salt and cracked black pepper, then massage everything with good quality olive oil.

Place the tenderloin on a roasting rack and roast for 20-25 minutes at an internal temperature of 120-25 for medium-rare. Remove, drizzle with chimichurri and let stand, covered, for 10 minutes.

Slice and enjoy.

Recipe reproduced with kind permission from El Che Steakhouse & Bar.

PHOTO: Pork with potatoes and vegetables.

Pork with potatoes and vegetables.

Bailey McGuire

Chef Noah Zamler, The Press Room: Pork Porterhouse with Romesco

“My dad passed away when I was 11. I remember making him breakfast every Father’s Day,” Zamler said. “We were still making pancakes, egg white scramblers and bread with the leftover pizza dough we made for his birthday a week earlier. He taught me how to make soups and understand that the best Part of cooking is enjoying food with the people you love.”

Ingredients

Pork Porterhouse, Pork Chop or Loin Cut

fingerling potatoes

For the Romasco:

3 red peppers

1 plum tomato

1/2 cup toasted breadcrumbs

1/2 cup toasted hazelnuts

1/2 cup evoo

6 roasted garlic cloves

1 dried guajillo pepper

1 dried arbol pepper

1 dried ancho pepper

2 tablespoons sherry vinegar

2 tablespoons pomegranate molasses (or honey)

directions

Grill the peppers and Italian tomatoes and let cool. soak the dried chiles in hot water for 1 hour, combine the remaining ingredients in a food processor and blend until smooth.

Boil fingerling potatoes in salted water until tender. Chop the rosemary, garlic, shallot and thyme and toss the potatoes in the herbs.

In a skillet over high heat, sear the porterhouse pork on both sides until browned, about 1 minute on each side. Lightly mash the fingerling potatoes and add them to the pan with the whole green onions, and cook for 5-10 minutes, 5 minutes for medium, 10 for well done.

Serve with the romesco and enjoy!

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