recipes
Maker Recipes
Dishes that showcase intimate relationships with small farms and purveyors from our Charlie Palmer Group chefs.
Aureole Wine Tower
Charlie Palmer
Gaspor Farms Porchetta
Executive Chef Andrea Soldini, Charlie Palmer Steak New York
Serves 8 to 10

Ingredients
1 Gaspor Farms porcelet rack (contains the pork loin and the belly)
½ cup kosher salt
1 cup garlic cloves, peeled
1 tbs crushed red pepper
1 tbs black pepper
¾ cup rosemary, chopped
½ cup fennel seed, toasted
½ cup olive oil

Lay the boneless rack on a tray lined with parchment paper, skin-side down. Sprinkle the salt all over the meat. Massage the salt into the meat well, and refrigerate uncovered overnight.

Process the remaining ingredients in a blender until smooth and aromatic.

The next day, take the pork out of the fridge. Pat the meat dry, and spread the garlic-herb mixture all over the meat (not the skin), massaging into the meat well. Roll the pork up, starting with the loin end, so that the pork loin is enveloped by the pork belly. Using butcher’s twine, tie the roast tightly every 2 inches. Return to the refrigerator uncovered overnight.

Preheat oven to 250°F. Set the pork roast on a roasting rack, and roast for 2 hours. After time is up, increase the temperature to 500°F for 20 minutes to crisp the skin. Remove from oven, and let rest for 20 minutes.

Slice portions and remove the twine as you go. Serve with the juices from the bottom of the roasting rack.

Purveyor Spotlight
Gaspor Farms
The porcelet that Chef Meyer purchases for this dish is raised in St. Canut, Quebec, on the family-owned Gaspor Farms. Its suckling pig is a crossbreed between Yorkshire, Landrace, and Duroc hogs. The piglet is naturally milk fed during the first three weeks of its life and then fed in a nursery with specialized milk-distribution equipment for seven to 10 weeks. Rich in vitamins and minerals, the milk provides every essential nutrient a piglet needs and ensures the meat is tender and flavorful. gaspor.com
Wagyu Albufera
Purveyor Spotlight
Strube Ranch
The Wagyu beef comes exclusively from Strube Ranch, nestled deep in the heart of East Texas cattle country. Led by Rancher Tia Ables, Strube is a family-owned and -operated farm with more than 100 years of cattle experience. Three generations of the Strube Family have made the production of beef cattle their livelihood, always with the next generation in mind. Strube Ranch offers the only Wagyu kosher beef in the industry. struberanch.com
Christopher Engel
Wagyu Albufera with truffle potatoes
Wagyu Albufera with truffle potatoes
Executive Chef Christopher Engel, Aureole New York
Serves 2

Truffle Potato Mousseline
2 lbs Idaho potatoes, peeled
4 tbs salt
1 cup hot heavy cream
¼ cup cold butter
2 tbs black truffle, finely chopped
1 tbs parsley chiffonade

Cut the potatoes into 1-inch pieces and cover with cold water. Add salt. Bring the potatoes to a boil and cook until tender. Strain the potatoes and push through a food mill or ricer.

Mix into the potatoes the heavy cream, butter, black truffle, and parsley. Cover and hold warm.

Wagyu Beef Tenderloin
Olive oil
Two 8-oz Wagyu beef tenderloins
Salt and pepper to taste
¼ cup butter
2 rosemary sprigs
3 cloves garlic

Heat a sauté pan over medium heat and add the oil. Season the beef with salt and pepper, and sear in the oil on both sides. Once the tenderloin is seared, transfer to a baking pan lined with a rack, and cook at 350°F for 8 minutes.

In the same pan used to sear the beef, melt the butter with the rosemary and garlic. Reserve.

After the Wagyu tenderloin is cooked, let it rest for 10 minutes. Just before slicing, brush with the reserved butter.

Sourdough Croutons
1 slice sourdough bread
Olive oil as needed

Cut the sourdough bread into ¼-inch by ¼-inch pieces. Toss lightly with olive oil and toast until lightly browned and crispy.

Albufera Sauce
2 cups demi-glace
½ tsp smoked paprika powder
2 tbs cognac
¼ cup foie gras terrine

Bring the demi-glace to a boil in a saucepan over medium–high heat. Add the smoked paprika powder and cognac. Using a hand blender, incorporate the foie gras terrine. Keep the Albufera sauce warm in the saucepot.

To Plate
Place two spoons of potato mousseline in the middle of a large, flat entrée plate.

Slice the beef tenderloin in even slices and place on top of the mousseline.

Use a hand blender to blend the albufera sauce until you get a beautiful, foamy sauce. Circle the sauce around the tenderloin.

Add the sourdough croutons on top of the tenderloin, and finish this dish with fresh shaved truffles to your liking, if available (usually January through March).

Purveyor Spotlight
Strube Ranch
The Wagyu beef comes exclusively from Strube Ranch, nestled deep in the heart of East Texas cattle country. Led by Rancher Tia Ables, Strube is a family-owned and -operated farm with more than 100 years of cattle experience. Three generations of the Strube Family have made the production of beef cattle their livelihood, always with the next generation in mind. Strube Ranch offers the only Wagyu kosher beef in the industry. struberanch.com
Carmelized Liberty Duck Breast
Chef Scott Romano
Caramelized Liberty Duck Breast
heirloom carrots, crisp panisse, Piner Farm egg emulsion, spring peas, pea purée
Executive Chef Scott Romano, Dry Creek Kitchen
Serves 6

Equipment needed: 12-inch cast iron pan, sous-vide machine, dehydrator

Ingredients
1 cup Spring Pea Purée
1 cup Farm Egg Emulsion
Six 6-oz Liberty duck breasts
Pink Peppercorn Salt, as needed
Canola oil as needed
Six 2-inch-round Panisse Cakes
Kosher salt as needed
Fresh black pepper as needed
Six 1-inch-round Panisse Cakes
3 tbs butter, unsalted
18 petit heirloom carrots, washed and peeled
1 cup fresh peas

Spring Pea Purée
2 tbs butter
2 cups peas, fresh
1 cup heavy cream
2 tsp kosher salt
1 tsp granulated sugar

Add the butter and peas to a small saucepot. On medium heat, lightly sweat the peas in the butter. Stir and cook for 3 minutes. Add remaining ingredients. Cook until the cream comes to a boil.

Using a high-speed blender, purée the mixture as smooth as possible.

Farm Egg Emulsion
14 fresh farm egg yolks
¹∕8 cup grapeseed oil
¼ tbs kosher salt
1 tsp white pepper, fresh ground

Preheat your sous-vide machine to a 152˚F water bath.

Vacuum seal the egg yolks in a sous-vide bag and place in the sous-vide bath for
1 ½ hours.

Remove the egg yolks from the sous-vide bath and pour them into a high-speed blender. With the blender on high speed, slowly pour in the grapeseed oil until the oil emulsifies into the yolks. Season with kosher salt and white pepper.

Pink Peppercorn Salt
1 navel orange
3 sprigs rosemary, fresh
1 ½ cups kosher salt
½ cup granulated garlic
½ cup granulated onion
¹∕8 cup black pepper, fresh ground
¼ cup pink peppercorn, course ground
½ tbs paprika
½ tsp celery seed, fresh ground

Preheat the dehydrator to 170˚F.

Using a peeler, remove the zest from the oranges. Place the rosemary and orange zest into the dehydrator.

Dry the orange zest and rosemary for 12 hours. Using a spice grinder, separately purée the orange zest and rosemary into a powder.

Place 1 tablespoon of the rosemary powder and ½ tablespoon of orange zest powder in a medium mixing bowl. Add the remaining ingredients and mix well.

Panisse Cake
4 ½ cups whole milk
4 ½ cups water
¼ lb butter, unsalted
2 tbs granulated garlic
1 tbs granulated onion
1 lb chickpea flour
Kosher salt to taste
White pepper, fresh ground to taste

Add the first 5 ingredients to a large stock pot and bring to a full boil.

Remove the pot from heat and slowly whisk in the chickpea flour until fully incorporated. Season to taste.

Place the pot back on medium heat, constantly stirring for 5 minutes to form a chickpea batter.

Pour the chickpea batter into a well-greased, 18-inch by 13-inch cookie sheet and refrigerate for 8 hours.

Using a knife or cookie cutters, cut the panisse cake into desired shape and size.

Method
Preheat oven to 325˚F.

Heat the Spring Pea Purée in a small saucepot on low heat. Set aside.

Warm the Farm Egg Emulsion in a small saucepot on low heat. Set aside.

Season both sides of each duck breast with Pink Peppercorn Salt, about ½ teaspoon per breast.

Add ¹∕8 cup of canola oil to a 12-inch cast iron pan on low heat. Place the duck breasts, one at a time, in the cast iron, skin-side down. Render the duck, skin-side down, until golden brown and crisp, about 7 minutes. Flip the breast over and cook for 3 to 4 minutes. Remove the breast from the cast iron and set aside to rest for at least 10 minutes. Repeat with each breast.

Drain the fat from the cast iron and wipe the pan clean with a paper towel. Add canola oil to the cast iron to cover the bottom ½ inch. Heat the oil to 325˚F.

Place the 2-inch-round Panisse Cakes in the oil, and cook until golden brown and crisp. Remove the cakes from the oil and place on a plate lined with a paper towel. Season with salt and pepper. Repeat this step with the 1-inch-round Panisse.

In a medium sauté pan on low heat, melt the butter. When the butter is fully melted, add the carrots to the pan and roast in the oven until tender.

Add the peas to the carrots, and cook an additional 3 to 4 minutes. Season with salt and pepper.

Heat the duck breast in the oven for 2 minutes.

To Plate
Spread 2 tablespoons of Spring Pea Purée across the middle of your dinner plate.

Cut the duck breast lengthwise, and place on top of the purée. Place one of each size Panisse Cake around the duck.

Cut the carrots in half, and place them around the duck breast. Spoon the peas around the carrots.

Spoon dots of Farm Egg Emulsion around the plate. Garnish the dish with pea tendrils.

Optional: Add a chicken demi-reduction.

Liberty Duck Confit
Purveyor Spotlight
Sonoma County Poultry
Founded by a fourth-generation duck farmer, Sonoma County Poultry raises its Liberty ducks year-round in Sonoma’s perfect climate. This strain of Pekin duck was developed in Denmark and is grown to a market age of nine weeks, as opposed to the typical six. Chef Scott Romano considers it the tenderest duck he’s ever cooked with: “They render perfectly, are a beautiful size, and are always on our menu.” In turn, Sonoma County Poultry has been honored to work with Dry Creek Kitchen for the past 17 years. “We have seen many changes in downtown Healdsburg, but DCK continues to be a favorite among the locals and tourists alike.”libertyducks.com
Francisco Lopez Jr.
Liberty Duck Confit
spring risotto
Executive Chef Francisco Lopez Jr., Charlie Palmer Steak Napa
Serves 5 to 7

Duck Confit
6 duck legs
1 lb duck fat
1 ½ oz duck confit
¼ tsp of salt

Rinse duck legs. Pat with a towel until dry to remove excess liquid.

Warm duck fat in a pot until it’s liquid, but not hot. Place the duck legs in a hotel pan, and cover with duck fat until submerged. Wrap the hotel pan in plastic wrap and aluminum foil. Place in a 315°F oven for 2 hours.

Remove pan from oven. Let cool to room temperature. Pull duck legs out of the fat, and then pull all the meat from the bones.

Risotto
1 lb of arborio rice
1 tbs olive oil
1 bottle white wine
1 cup Parmesan
1 ½ tbs whipped mascarpone with black pepper
Zest of ½ Meyer lemon
2 tbs butter
1 cup spring peas
1 oz pea tendrils
1 oz pea shoots, for garnish
1 bachelor button flower, for garnish

Boil a gallon of water.

In a separate pot, mix arborio rice with olive oil. Allow to cook on medium heat until the rice turns clear or translucent, then deglaze with white wine. Once the white wine reduces, add a ladle of water, 2 ounces at a time, while constantly stirring until the gallon is depleted. Do this until the starches release and the rice is al dente.

Add the Parmesan, whipped mascarpone with black pepper, Meyer lemon zest, and butter. Stir. Add in spring peas and pea tendrils.

To Plate
Place a serving of risotto in the middle of the plate. Place about 1 ½ ounces of duck confit on top of the risotto. Scatter pea shoots on top, and garnish with a bachelor button flower.

Purveyor Spotlight
Sonoma County Poultry
Founded by a fourth-generation duck farmer, Sonoma County Poultry raises its Liberty ducks year-round in Sonoma’s perfect climate. This strain of Pekin duck was developed in Denmark and is grown to a market age of nine weeks, as opposed to the typical six. Chef Scott Romano considers it the tenderest duck he’s ever cooked with: “They render perfectly, are a beautiful size, and are always on our menu.” In turn, Sonoma County Poultry has been honored to work with Dry Creek Kitchen for the past 17 years. “We have seen many changes in downtown Healdsburg, but DCK continues to be a favorite among the locals and tourists alike.”libertyducks.com
Truffle-Roasted Joyce Farms Poulet Rouge
Chef Mike Ellis
Truffle-Roasted Joyce Farms Poulet Rouge
polenta, trumpet royale mushrooms, marsala jus
Executive Chef Mike Ellis, Charlie Palmer Steak Washington DC
Serves 4

Mirepoix
1 carrot, roughly chopped
1 onion, roughly chopped
2 garlic cloves
4 sprigs thyme
6 whole black peppercorns
1 bay leaf
4 qts water

Combine all items.

The Birds
2 Joyce Farms Poulet Rouge
3 tbs neutral oil, like soybean or canola
Mirepoix
8 tbs truffle butter
Kosher salt and pepper to taste

Remove the breasts, thighs, and drumsticks from the bird. Take the bones out of the thighs. Chop the main carcass into 4 pieces.

Heat an 8-quart or larger stockpot or Dutch oven. Add the oil. When hot, add the bones. Stir them around until they are golden, then add the mirepoix.

Bring to a boil, then lower heat to a gentle simmer. As foam and fat rise to the surface, skim off with a ladle and discard. Cook for 4 to 6 hours.

Strain through a fine mesh strainer until you have about 3 quarts of liquid. Reserve 1 cup for the polenta.

Place the breasts skin-side down on a work surface. Gently lift the smaller muscle (the tenderloin) horizontally so that it’s at a 90° angle to the rest of the breast. Place 2 tablespoons of truffle butter on the breast, and then push the tenderloin back into its original position so that the truffle butter is sandwiched between the breast and the tenderloin. Season with kosher salt and freshly ground black pepper. Place the breast, skin-side down, on top of a piece of plastic wrap, and roll into an even, tight cylinder. Twist the ends of the plastic wrap toward the center of the cylinder, slide it into a vacuum pouch, and seal.

Repeat for the other 3 breasts.

Season the thighs with salt and pepper. Place them in a vacuum pouch so they are all laying flat, and seal the pouch.

Season the 4 drumsticks with kosher salt and freshly ground black pepper. Place them in a vacuum pouch and seal.

Keep vacuum pouches refrigerated until ready to cook.

Mushrooms
6 large trumpet royale mushrooms
3 tbs sherry vinegar
1 tbs kosher salt
1 clove garlic
2 sprigs oregano
2 sprigs thyme
¼ cup olive oil

Trim the bottoms off the mushrooms, and reserve for sauce.

Cut mushrooms in half.

Place all ingredients into a vacuum pouch and seal. Keep refrigerated until ready to cook.

Polenta
1 cup reserved chicken stock
1 cup heavy cream
½ cup polenta
Salt and pepper to taste

Bring reserved chicken stock and cream to a boil. Stir in polenta, and reduce heat to low. Stir occasionally until mixture is thick, approximately 10 minutes. Season with salt and pepper.

Pour polenta into a square baking dish and allow it to cool completely. When cool, cut into 1-inch by 1-inch squares.

Sauce
2 tbs neutral oil
4 shallots
Reserved mushroom stems
1 cup marsala
2 ½ qt chicken broth
½ cup veal demi-glace
2 tbs butter

Heat the oil in a Dutch oven or pot. Add the shallots and mushroom stems. Once caramelized, deglaze with the marsala and reduce until it is almost gone.

Add the chicken broth and reduce to 1 cup. Strain the liquid to remove the stems and shallots, and then return to a pot. Add the demi-glace, bring to a boil, and then add the butter. Keep warm.

Method
Prepared pouches of chicken breasts, drumsticks, and thighs
Prepared pouches of mushrooms
Neutral oil for sautéeing
Polenta cubes
Herbs and petite greens to garnish

Two hours before you are ready to eat, set the temperature on an immersion circulator to 61.5°C. Preheat oven to 350°F.

Insert pouches of chicken and mushrooms. Set timer for 30 minutes. After 30 minutes, add the pouches of breasts to the water bath. Set timer for 1 hour. At the end of the hour, remove the pouches from water bath. Remove chicken parts from pouches, and place them skin-side down on paper towels.

Add ¹∕8-inch of neutral-flavored oil to a heavy-bottomed or cast iron sauté pan and heat. Add the polenta cubes and cook until there’s a little color on each side, and then transfer to a cookie sheet and put in the oven.

Place the chicken parts skin-side down in the oil until crispy and delicious.

To Plate
Alternate pieces of polenta and poulet on the plate. Place mushrooms on top. Spoon marsala sauce over the chicken and polenta. Finish with herbs and petite greens.

Purveyor Spotlight
Joyce Farms
A family-owned business in Winston-Salem, North Carolina, Joyce Farms partners with like-minded farm partners to raise old-world breeds using regenerative agriculture practices—all in the pursuit of flavor. Its poulet rouge chickens have access to pastures and naturally ventilated houses offering side curtains and plenty of space. Because Joyce Farm’s partners don’t need large upfront investments like forced ventilation or cool cell systems in each house, its able to help many small farms, once marginalized by industrial agriculture, return to production and profitability. It is a tremendous source of pride for Joyce Farms to see its products in the kitchens of top chefs like Chef Palmer. joyce-farms.com
Young Rabbit Saddle
Purveyor Spotlight
De Bruin Farm
Owner Steve De Bruin grew up on a family farm started by his great-grandfather in 1850. In 2009, he turned to rabbits to not only bring in income for his own farm but help other small Midwestern family farms, many Amish, create a sustainable living without taking on huge real estate debt. “Rabbit has a small carbon footprint, producing a healthy meat efficiently,” De Bruin explains. The rabbits are harvested at 10 weeks old.debruinranch.com
Chef Alexander Gregoire
Young Rabbit Saddle
rainbow carrots and mustard sauce
Executive Chef Alexandre Gregoire, Aureole Las Vegas
Serves 2

Ingredients
1 chicken breast
4 fl oz heavy whipped cream
Salt and pepper to taste
1 young rabbit saddle
5 jumbo whole rainbow carrots—3 orange, 1 yellow, 1 purple
1 tsp honey
1 tsp cumin
Water as needed
1 tsp whole-grain mustard
1 tsp Dijon mustard

Method
Place the chicken in a Robot Coupe with 2 ounces of the cream and salt and pepper. Blend until smooth.

Open the rabbit saddle and place the cream between the loin and the skin. Roll the saddle tightly in plastic wrap. Leave it wrapped overnight.

Peel the carrots. Cut the 2 orange jumbo carrots in slices, then cook them in water until soft. Mix in a blender with the honey and cumin, adding water to make it into a purée.

Cook the other carrots in boiling water until soft, then cut them any way you like.

Put olive oil in a pan with the unwrapped rabbit. Sear on all sides, and finish in the oven at 350°F for 10 minutes.

Heat up the remaining cream and reduce. Mix in the mustards, and reserve for the sauce.

To Plate
Slice the rabbit into 5 equal slices. Place a slice on the left of the plate and a large dollop of carrot purée on the right. Top the purée with a rainbow carrot. Add sauce in the middle of the plate.

Purveyor Spotlight
Sonoma County Poultry
Founded by a fourth-generation duck farmer, Sonoma County Poultry raises its Liberty ducks year-round in Sonoma’s perfect climate. This strain of Pekin duck was developed in Denmark and is grown to a market age of nine weeks, as opposed to the typical six. Chef Scott Romano considers it the tenderest duck he’s ever cooked with: “They render perfectly, are a beautiful size, and are always on our menu.” In turn, Sonoma County Poultry has been honored to work with Dry Creek Kitchen for the past 17 years. “We have seen many changes in downtown Healdsburg, but DCK continues to be a favorite among the locals and tourists alike.”libertyducks.com