Recipes
Thank you for joining us for the Taste of Greenwich House: Home Delivery Edition! We’re excited to spend some virtual time with you and a few of our top chefs. In this book, you’ll find recipes from dell’anima, Poulet Sans Tete and Abigail’s Kitchen so that you can cook along during Taste, or enjoy the meal at any time. You’ll find Chef Andrew Whitney’s Peakytoe Crab and Avocado Salad, Chef Laurence Edelman’s Spiced Roast Cauliflower with Calabrian Chili Salsa and Chef Abby Hitchcock’s Strawberry Rhubarb Trifle. Thank you so much to these Chefs for sharing their recipes and time with us in support of our programs. Happy tasting!
New York’s settlement houses have a special place in our city, always there to care for the visible and invisible among us. At its founding in the early 1900s, Greenwich House was tasked with helping immigrants settle into their new lives. Greenwich House remains a “first responder” resource for the underserved, supporting the evolving needs of our community and city. As we all navigate through the COVID-19 pandemic, Greenwich House remains committed to serving children, families and adults from the West Village and around New York City. With your support we continue: • Providing meal deliveries, wellness check-in support, case management and online classes for hundreds of seniors • Counseling for children and families who have been victims of abuse, adults overcoming addiction and seniors needing mental health support • Treating New Yorkers to overcome substance dependency with counseling, health check-ups, and managed dosing on site at our clinics • Creating innovative arts education and youth development programs, adapting to remote learning And more. Thank you!
dell’anima Co-owner and Chef Andrew Whitney 600 11th Avenue (212) 366-6633 www.dellanima.com @dellanima
Peakytoe Crab and Avocado Salad 3 oz. Peekytoe crab meat 1 oz. diced grapefruit segments 1/2 oz. shallots (finely diced) 1/4 oz. jalapeño pepper (finely diced, seeds and core removed) 3 leaves cilantro (coarsely ripped) 1/4 oz toasted pistachios Juice of 1/2 lemon 1/2 oz. high quality Extra Virgin Olive Oil Kosher salt (to taste) Pinch of Aleppo pepper (Paprika, cayenne, or crushed red pepper flakes can be substituted) 1/2 avocado thinly sliced Serves two 1. In a medium mixing bowl, add crab meat, diced grapefruit segments, shallots, jalapeño, cilantro, pistachio (see below), lemon juice, and olive oil. Gently mix until combined. 2. Delicately place 3-4 slices of avocado onto each serving plate. 3. Distribute crab mixture evenly atop avocado on each plate. 4. Garnish with a slight drizzle of olive oil, pinch of kosher salt and Aleppo pepper to taste. Toasted Pistachios 1. Heat a small sauté pan on low heat. 2. Add raw shelled pistachios to pan in single layer. 3. Continuously stir until nuts have a nice golden-brown color and aromatic smell (3-5 minutes). 4) Finish with a pinch of salt and remove from heat. Set aside to cool.
Poulet Sans Tete Co-owner and Chef Laurence Edelman 117 Perry Street (212) 727-1170 www.pouletsanstete.com @pouletsanstete
Spiced Roast Cauliflower with Calabrian Chili Salsa Cauliflower 1 head cauliflower, quartered 3 tbsp. Vadouvan (or curry powder) Splash Red Wine Vinegar Olive oil to coat Salt and Pepper Salsa 1 c.Calabrian chilis 1/2 c. green pitted olives 1/2 bunch parsley 1/4 c. Extra Virgin Olive Oil 1 tbsp. lemon juice Salt to taste Serves two 1. Heat oven to 400 degrees. 2. Marinate cauliflower in the Vadouvan, red wine vinegar, olive oil, salt and pepper. 3. Roast cauliflower on a baking sheet for 30 minutes. 4. While the cauliflower is roasting, prepare the salsa. Roughly chop the chilis, olives and parsley. 5. Add olive oil until the salsa reaches desired consistency. Add lemon juice and salt. 6. Once the cauliflower is roasted, arrange the cauliflower on the plate and dress with the salsa.
Abigail’s Kitchen Owner and Chef Abby Hitchcock 85 MacDougal Street (212) 673-8184 www.abigailskitchennyc.com @abigailskitchennyc
Strawberry Rhubarb Trifle Custard 2 c. milk 1/2 c. heavy cream 1/2 c. sugar Pinch of salt 5 egg yolks 2 tsp. vanilla extract Rhubarb Compote 1 lb. rhubarb, cut into 1/2 in. pieces 1/2 c. sugar, or more to taste Strawberries 2 pints strawberries, sliced 1/4 - 1/2 c. sugar 1 tsp. vanilla extract For Assembly 1 half sheet pan sponge cake (almond sponge would be nice!) or 2 (11.5 oz.) prepared pound cakes, such as Entenmann’s 1/2 c. liqueur, such as Kirsch, Chambord, Frangelico, Grand Marnier 3/4 c.heavy cream 2 – 4 Tbsp. sugar 1 tsp. vanilla Zest of 1/2 lemon or 1/4 orange 4 Amaretti/almond cookies, crushed (optional) Making a trifle is a labor of love and 100% worth every bit of the effort. It’s easy to riff on this recipe, just use whatever fruit is in season. This version welcomes some of the first fruits we see in the late spring/ early summer here in the Northeast: rhubarb (technically a vegetable but treated like a fruit) and strawberries. Many components can be made ahead and once the trifle is assembled, the whole thing can be refrigerated several hours before serving. It tastes great the next day too but won’t look quite as pretty if it sits too long.
Serves eight Custard 1. Set up a large bowl filled with ice and water. Have a fine strainer and another smaller bowl set up to pour the hot custard into. 2. Place milk, cream, sugar and salt in a medium saucepan and bring to a simmer. 3. Place yolks in a medium bowl and whisk smooth. Slowly pour the hot milk mixture into the yolks, whisking constantly. Pour the heated yolk mixture back into the saucepan and cook over low heat stirring constantly until the mixture becomes slightly thickened or a thermometer reads 170˚F. It is easy to overcook and therefore scramble the eggs so be careful. It’s better to undercook. 4. As soon as it starts to thicken, pour it through the strainer into the reserved bowl. Place the bowl over the ice bath. Allow to cool, stirring from time to time. Stir in the vanilla. Can be made ahead, refrigerated, and covered with plastic wrap pressed to touch the surface to avoid forming a skin. Rhubarb Compote 1. Place the rhubarb and sugar in a saucepan. Add 1/2 cup water and cover, set to low heat. 2. Simmer, stirring from time to time. It will go from hard to mush fairly quickly, about 10 – 15 minutes. Taste and add more sugar if desired. Reserve. Can be made ahead and refrigerated. Strawberries 1. Select the prettiest strawberries. Map out how many halves you’ll need to go around the top edge of your trifle bowl. Reserve. 2. Slice the remaining strawberries in 1/4 inch-thick slices and toss with 1/4 cup sugar and vanilla. Let sit 5 minutes. Toss and taste. Add more sugar, if desired.
Assembly 1. If using homemade sponge, slice into 12 (3”) squares (don’t get out a ruler, just eyeball it). If using prepared pound cake, slice into 12 (1/2”) thick pieces (you’ll have leftover, freeze for another use). 2. Press 3 pieces along the bottom of the trifle bowl, tearing them if need be to make a nice layer. 3. Sprinkle with 2 Tbsp of liqueur, spread with half of the rhubarb compote and 1/4 of the custard. 4. Top with another layer of cake, sprinkle with 2 Tbsp. liqueur and ½ of the strawberries. Continue this process, making two more layers alternating the rhubarb with the strawberries. 5. Refrigerate up to 12 hours. 6. Just before serving, place heavy cream in a bowl with 2 Tbsp. sugar and whip with a balloon whisk (any whisk will do if you don’t have one of these) until starting to thicken. Taste. Add additional sugar if desired along with the vanilla and zest. Continue to whisk until soft peaks form. 7. Use a spatula to spread whipped cream over the top, creating a pretty texture. 8. Arrange the reserved strawberry halves around the edge of the trifle bowl. Crumble the almond cookies over the top, if using.
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