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Great Chefs: Recipes from The Philadelphia Chefs' Table
Adam Erace shares recipes from The Philadelphia Chefs' Table.
Great Chefs: Recipes from The Philadelphia Chefs' Table
A few weeks ago, we told you about April White's new cookbook The Philadelphia Chefs' Table, a volume dedicated to the best dishes of the best chefs in town. And just in time for this weekend, Meal Ticket's landed a pair of recipes to share from the book. So hit Ippolito's (1300 Dickinson St.) for some wild salmon and mussels because Saturday night dinner's looking like Mike Stollenwerk's smoked salmon-and-pumpernickel panzanella and Pete Woolsey's impeccable moules-fringed fisherman's egg.
Smoked Salmon Panzanella
“This is a seafood twist on the traditional panzanella,” says Fish chef-owner Mike Stollenwerk. “We wanted to incorporate the traditional parts of panzanella and the accoutrements you would usually find with smoked salmon like shallots and boiled eggs.”
Serves 4
1/2 loaf pumpernickel, cut in 1-inch cubes
6 tablespoons olive oil, divided
Kosher salt and black pepper, as needed
1 tablespoon red wine vinegar
1 tablespoon fresh oregano leaves, chopped
2 large eggs
1 head frisée, torn into pieces
12 ounces smoked salmon, cut in 1-inch pieces
1 pint cherry tomatoes, cut in half
2 small shallots, julienned
- Preheat oven to 400°F. In a large bowl, toss pumpernickel with 3 tablespoons olive oil. Season with salt and pepper. Transfer bread to baking pan. Cook until outside of bread is crisp and inside is still soft, about 7 minutes. Return toasted bread to bowl.
- In a small bowl, combine remaining 3 tablespoons olive oil, red wine vinegar, and oregano to make dressing. Mix well.
- Fill a small saucepan with water and bring to a boil over high heat. Add eggs and cook for 12 minutes. Immediately move pot to sink and run under cold water to cool eggs quickly. Once cool, peel eggs.
- Pour dressing over toasted bread and let sit 1 minute. Add frisée, salmon, tomatoes, and shallots. Crumble eggs into bowl. Toss all ingredients to coat well with dressing and divide between four plates.
Oeuf du Pêcheur
“A long time ago, I took a trip up through Normandy, and I had this dish in a little seafood restaurant in Honfleur,” says Bistrot La Minette chef-owner Peter Woolsey. “I forgot about it until I came across it in a book. Now it’s a staple in the restaurant. It’s decadent, without having many of the ingredients that you think of as decadent.”
Serves 4
50 Blue Bay or Prince Edward Island mussels
3 tablespoons unsalted butter, divided
2 cloves garlic, roughly chopped
1 large shallot, sliced
1 cup white wine
2 cups heavy cream
4 slices thick-cut country-style French bread
1 cup white wine vinegar
4 cups water
4 large eggs
1/4 cup chopped tarragon
1 large egg yolk
Kosher salt and white pepper, as needed
Special equipment: Thermometer
- To prepare the mussels, scrub with a brush to remove any seaweed or grit.
- In a large saucepan with a lid, melt 2 tablespoons butter over medium heat. Sweat garlic and shallots in butter until softened but not browned. Add mussels and white wine and cover. Cook mussels until they open, about 5 minutes.
- Strain mussels, garlic, and shallots from the broth, reserving mussels and broth. Return broth to saucepan and bring to a boil over high heat. Reduce broth by half. Add cream and reduce broth by half again. Reduce to a simmer. Remove mussels from shells, reserving mussels and 12 shells, for presentation.
- Toast bread and spread with remaining 1 tablespoon butter. Keep hot in a warm oven.
- In a small saucepan, combine white wine vinegar and water to 180°F to poach eggs. Poach until just set, about 4 minutes. Using a slotted spoon, remove eggs from water and place on buttered toast.
- Add tarragon to broth. Whisk in egg yolk and continue to simmer to thicken. (Do not boil as broth will curdle.) Season with salt and white pepper. Add reserved mussels. Once heated through, divide between four plates, spooning mussels and broth over each egg and garnishing with mussel shells.
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