Monday, February 21, 2011

Daniel Boulud

Daniel Boulud is a an amazing chef. His food is absolutely delicious. Over the weekend we had a girls day in Palm Beach accompanied with a delectable meal at Daniel Boloud's restaurant, Cafe Boulud. I had a rich lobster salad sandwich on a crisp croissant. You just cant go wrong with that! The other ladies had a tasting menu consisting of a crisp and clean cold zucchini soup followed by a light piece of mahi and topped off with a piece of key lime pie or chocolate ginger cake. Everything was fantastic. On top of that it was the most gorgeous day, clear blue skies, warm sun, great company and phenomenal shopping.

Here are two delicious recipes from Daniel Boulud that would make a fantastic meal!


• 1 loaf rustic sourdough bread, cut into ½-inch-thick slices 
• 3 cloves garlic, peeled and lightly crushed 
• 2 T extra-virgin olive oil 
• 2 lb. heirloom tomatoes, cut into ¼- to ½-inch-thick slices 
• 2 T balsamic vinegar 
• 5 sprigs oregano, leaves only 
• Fleur de sel 
• Freshly ground black pepper 
• 2 oz. shaved Parmesan cheese
Rub each bread slice with the garlic, drizzle lightly with olive oil, and toast the bread until crisp. Rub the slices again with garlic and evenly distribute the tomato slices on top. Season each bruschetta with a sprinkling of more olive oil, vinegar, oregano, fleur de sel, and pepper. Finish with Parmesan shavings. Makes 4 to 6 appetizer servings.

Crab Cake Sandwich
Crab Cakes 
• 1 lb. Maryland jumbo lump crabmeat
• 1 egg 
• 3 T mayonnaise 
• 1 T grain mustard 
• 1 tsp. paprika 
• ¼ tsp. onion powder 
• Pinch ginger powder 
• Pinch ground nutmeg 
• Pinch cardamom 
• ¼ tsp. celery seed 
• 2 pinches cayenne pepper (Or substitute 1 T Old Bay Seasoning for the above spices) 
• Salt to taste 
• 1 cup white bread, cut in 1/8-inch dice, then lightly toasted 
• 6 T melted butter 
• 2 baguettes or a loaf of ciabatta bread 
• 2 T olive oil 
• 1 head Bibb or Boston lettuce, washed 
• 2 beefsteak tomatoes, sliced
Sauce Rémoulade
• ¾ cup mayonnaise 
• 2 T grain mustard 
• 1 T chopped chives 
• 2 T chopped cornichons 
• 1 tsp. paprika 
• Dash garlic powder 
• Dash cayenne pepper 
• Salt to taste
Carefully remove all cartilage from the crabmeat, trying to keep the lumps whole. In a bowl, mix together the egg, mayonnaise, mustard, and all of the spices (or Old Bay Seasoning), and salt to taste. Add the crabmeat, mix evenly, and gently fold in the toasted bread cubes. Using a 3-inch ring mold, shape 6 crab cakes of the same thickness without pressing too hard. Set aside.
In a bowl, mix together all of the ingredients for the rémoulade.
Preheat the broiler. Slice the bread into segments that are 4 inches long. Cut each segment horizontally and brush the cut sides with a little of the olive oil. Toast briefly, open-faced, under the broiler, then set aside.
Place the crab cakes on a sheet pan lined with parchment paper and brush them with the melted butter. Broil each side for 4 minutes or until golden brown.
Spread some rémoulade on the bread and add 1 slice of tomato, drizzled with olive oil, 2 leaves of lettuce, and 1 crab cake. Place 1 sandwich on each plate with the top bread slice alongside; have on hand some extra sauce and a green salad. Serves 6.

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