David Burke's New American Classics

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One of America’s most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining.

Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls ...

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David Burke's New American Classics

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One of America’s most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining.

Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes “Second Day Dishes,” a new and magical approach to leftovers.

Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sautéed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day.

A Classic Chef’s Salad Bowl can be turned into Carpaccio of Chef’s Salad, and then Chef’s Salad Bruschetta. Roast Chicken “Farmhouse Style” with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple-Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Soufflés, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and dinner—117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke’s signature whimsical creations)—a fabulous cookbook.

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Editorial Reviews

Publishers Weekly
In this original and challenging cookbook, meatloaf is a starting point rather than a destination. Having introduced the world to smoked salmon pastrami and goat cheese lollipops, the executive chef and co-owner of davidburke & donatella is known for his quirky, often humorous sensibility in the kitchen. Here, he turns his attention to American comfort food. The guiding principal is that once a cook masters a classic recipe, he or she can transform it into haute cuisine-and then use the leftovers to create something else entirely. Eggs benedict is transformed into a Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa; the following day it becomes Bacon, Potato, and Eggs Strudel. It's in these second-day dishes that Burke displays his whimsy. Few cooks, after all, make Oatmeal Gougeres, Barbecued Chicken Sticky Buns, and Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries at home. These are convenient, creative solutions, but they are not shortcuts; even the "classics" go a few steps beyond basic and require considerable skill and time. The results, however, are almost always worth the effort. 16 pages of color photos. (Apr.) Copyright 2006 Reed Business Information.
Library Journal
Burke's first book, Cooking with David Burke, showcased the recipes he made famous at New York's Park Avenue Cafe. Now he is chef and co-owner of the upscale David Burke & Donatella, and in his latest book he presents some of the "contemporary classics" he serves there, along with his versions of the original dishes that inspired them. Thus, for Fried Chicken, he starts with Southern Buttermilk Fried Chicken, then moves on to Soy-Soaked Tempura Chicken with Vegetable Stir-Fry. Each category also includes a recipe for a "second-day dish" based on either the classic or the contemporary version; while some of these are, in fact, made with leftovers, others are really spin-offs, requiring more of the "makings" for one or the other of the two main recipes. Burke is an enthusiastic and talented chef, and it's fun to see his contemporary vs. classic interpretations of forty-some dishes from Shellfish Cocktail to Chocolate Chip Cookies. Recommended for any collection where restaurant cookbooks are popular. Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9780375412318
  • Publisher: Knopf Doubleday Publishing Group
  • Publication date: 4/4/2006
  • Pages: 320
  • Sales rank: 635,740
  • Product dimensions: 8.23 (w) x 9.40 (h) x 1.10 (d)

Meet the Author

David Burke is the coauthor, with Carmel Berman Reingold, of Cooking with David Burke. He is a graduate of the Culinary Institute of America, was trained in France, and was the first American to be awarded the prestigious Meilleurs Ouvriers de France Diplome d’Honneur. His other awards include Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence, and the Culinary Institute’s August Escoffier Award. He is the executive chef and co-owner of davidburke & donatella, and executive chef and sole owner of David Burke at Bloomingdale’s, both in New York City. He lives in Fort Lee, New Jersey.

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Read an Excerpt


Simple Sugar-and-Spice Doughnuts

Makes about 3 dozen

It can’t get any simpler than this: a soft, easy-to-make, easy-to-roll-out dough that is quickly deep-fried in bubbling, hot, fresh peanut oil. It’s fun to watch the circles turn golden brown as they float around the top of the pan. A speedy flip, and in minutes a golden-brown and tender, warm doughnut is yours. A fast drain on paper towels and a quick toss in cinnamon-sugar, and you have the perfect accompaniment to a steaming cup of coffee or tea or a cold glass of milk.

3 1/2 cups all-purpose flour plus more for rolling

1 tablespoon baking powder

1 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 tablespoons ground cinnamon

3 1/2 cups sugar

2 tablespoons unsalted butter, at room temperature

3 large eggs, beaten

1/2 cup milk

Approximately 6 cups peanut oil

Combine the flour, baking powder, nutmeg, and salt. Set aside.

Combine the cinnamon with 2 cups of the sugar in a resealable plastic bag. Set aside.

Place the butter in the large bowl of an electric mixer and begin beating. Add the remaining sugar and continue beating until the mixture is well combined. Add the eggs and continue beating. When well incorporated, begin adding the reserved flour mixture, alternately with the milk. Beat until a soft dough forms.

Lightly flour a clean, flat surface. Transfer the dough to the floured surface and lightly sprinkle the top with additional flour. Either pat the dough down or gently roll it out with a rolling pin to a thickness of about 1/2 inch. Using a doughnut cutter (a round cutter with a removable disk in the center to create the hole) or a biscuit cutter (if you use a biscuit cutter, you will have to carefully hand cut the center holes), cut out circles, reserving the “holes.” Gather up any remaining dough along with the “holes” and, again, pat or roll out the dough and cut out circles. Don’t discard any dough, as the bits and pieces of the leftover dough can be fried to make oddly shaped doughnuts.

Place a thick layer of paper towels on a flat surface.

Heat the oil in a deep-fat fryer to 360 degrees on a candy thermometer. Add the doughnuts, a few at a time, and fry, turning occasionally with a slotted spoon, until the doughnuts have risen and are golden brown. Using the slotted spoon, gently lift the doughnuts to the paper towels to drain for just a few seconds. Then, transfer the doughnuts to the cinnamon-sugar mixture in the plastic bag and gently toss to coat them well. Remove the doughnuts from the cinnamon-sugar mixture and place them on a serving platter.


Drunken Fortune Doughnuts

Makes about 2 1/2 dozen

This might be called the hardworking man’s version ofthe classic New Orleans breakfast of warm beignets and café au lait. In the “Big Easy,” beignets are not just consumed at breakfast but are also indulged throughout the day, coated in confectioners’ sugar, piping hot, and puffy. Made from a rich choux paste, the New Orleans classic is crisper than my filled, raised doughnut, which I first created as a steak house dessert.

Drunken doughnuts, especially with the hidden fortune, are fun, rich, sweet, and intoxicating. When serving children, obviously you should omit the liqueur flavoring, but never the fortunes. When making the fortunes, try to re-create the look ofthe paper fortunes found in Chinese fortune cookies, and have fun with what you write.

1 1/2 cups fine-quality raspberry jam

1/4 cup framboise

1 cup warm water (about 120 degrees)

1 cup warm milk (about 120 degrees)

1 ounce yeast

2 large eggs, at room temperature

1/2 cup canola oil

2 pounds all-purpose flour

3/4 cups granulated sugar

2 teaspoons salt

1 tablespoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

Approximately 6 cups peanut oil

30 handmade paper fortunes, optional

Approximately 1 cup confectioners’sugar

Combine the raspberry jam and frambroise in a small bowl, stirring to blend well. Set aside.

Combine the water, milk, and yeast in a large mixing bowl, stirring until the yeast has dissolved. Whisk in the eggs and oil until well combined. Using a wooden spoon, beat in 1 1/2 pounds of the flour. If the dough becomes too stiff to mix with a wooden spoon, use your hands to knead the dough together. When the flour is well incorporated into the dough, cover the bowl with a clean kitchen towel and place the dough in a warm spot to rest until doubled in size. This should take about 90 minutes.

While the dough is rising, mix the remaining flour with the granulated sugar, salt, cinnamon, cloves, and nutmeg. When the dough has doubled in size, knead in the spiced flour mixture, kneading until the mixture is smooth. Place into a large, clean bowl and again place in a warm spot to rest until doubled in size.

Lightly flour a clean, flat surface. Pat the dough out on the floured surface. Sprinkle the top with additional flour and gently roll out the dough to a thickness ofabout 1/2-inch. Using a biscuit cutter, cut out circles until you have used all ofthe dough.

Heat the oil in a deep-fat fryer to 360 degrees on a candy thermometer. Add the doughnuts, a few at a time, and fry, turning occasionally with a slotted spoon, until the doughnuts have risen to the top and are golden. Transfer them to wire racks to cool slightly.

When just cool enough to handle, using a small, sharp knife, cut a small opening in one side ofeach doughnut and a tiny opening in the opposite side. Using a teaspoon, stuffa bit of the jam-liqueur mixture into the larger opening in each doughnut and tuck a fortune into the smaller opening. Place the doughnuts on a serving platter.

Place the confectioners’ sugar in a fine sieve and, holding the sieve over the platter, tap gently against the edge ofthe sieve to dust the doughnuts. Serve immediately.


Stuffed Doughnuts with Whipped Cream and Berries

Serves 6

This is a very simple and very delicious Second Day Dish. The cream and berries soak into the day-old doughnuts and create a fantastic dessert. I thought of the wonderful French dessert, Paris-Brest, when I created this easy sweet. Traditionally, a Paris-Brest is a baked ring ofalmond-crusted choux paste that is split and filled with a praline cream. Using yesterday’s doughnuts and fragrant berries and sweet cream, this is a lot simpler to put together.

1 cup cold water

1 cup granulated sugar

1 cup heavy cream

1 teaspoon pure vanilla extract

1 cup blanched sliced almonds

6 day-old Simple Sugar-and-Spice Doughnuts (see page 26) or other plain doughnuts

1/4 cup plus 3 tablespoons confectioners’ sugar

1 pint raspberries

Combine the water and granulated sugar in a medium saucepan over high heat and bring to a boil. Cook for about 2 minutes, or until the sugar has dissolved. Remove the simple syrup from the heat and allow it to cool.

Combine the cream and vanilla in a mixing bowl. Cover and refrigerate the mixture until you are ready to use it.

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper and set it aside.

Place the almonds on a clean plate.

Using a bread knife, slice each doughnut in half crosswise. Dip both sides ofeach half into the cooled simple syrup to just dampen. Place the browned part ofthe top half into the almonds to coat evenly. Place the doughnut halves, split side down, on the prepared baking sheet and into the preheated oven, and bake for 12 minutes, or until the almonds are golden and the doughnuts are slightly crisp on the outside but warm and moist on the inside. Remove them from the oven and allow them to cool.

Remove the chilled cream from the refrigerator and, using an electric mixer, beat for 1 minute. Add the 3 tablespoons ofconfectioners’ sugar and continue to beat until soft peaks form.

Place the doughnut bottoms, split side up, on a flat surface. Using a spatula, generously coat each bottom with some ofthe whipped cream. Nestle some raspberries into the cream on each doughnut. Using the spatula, lightly coat the split side ofthe doughnut tops with whipped cream. Gently place the top half onto the bottom, almond-coated side up. Place each doughnut onto a dessert plate. Sprinkle some raspberries around the edge ofthe plate. Place the remaining 1/4 cup ofconfectioners’ sugar into a fine sieve and, holding the sieve over each plate, tap gently on the edge ofthe sieve to lightly dust the entire plate. Serve immediately.

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Table of Contents

Introduction xv
Bacon and Eggs
Classic: Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes 6
Contemporary: Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa 10
Second Day Dish: Bacon, Potato, and Eggs Strudel 12
Classic: Buttermilk Pancakes with Whipped Butter and Maple Syrup 14
Contemporary: Almond, Praline, and Banana Pancakes with Orange Syrup and Yogurt 16
Second Day Dish: Smoked Salmon Pancake Roll-Up with Onions and Capers 17
French Toast
Classic: French Toast with Cinnamon-Brown Sugar and Apple Syrup 19
Contemporary: Titanic French Toast with Three Jams 21
Second Day Dish: French Toast with Bread Pudding Brulee 22
Classic: Simple Sugar-and-Spice Doughnuts 26
Contemporary: Drunken Fortune Doughnuts 27
Second Day Dish: Stuffed Doughnuts with Whipped Cream and Berries 28
Classic: Oatmeal with Cinnamon-Brown Sugar and Honey-Tossed Berries and Raisins 30
Contemporary: Almond Oatmeal Creme Brulee with Orange Essence 31
Second Day Dish: Oatmeal Gougeres 33
Appetizers, Soups, and Salads
Shellfish Cocktails
Classic: Shrimp, Lobster, and Crab with Cocktail Sauce and Old Bay Mayonnaise 40
Contemporary: Hot Shellfish Cocktail with Tomato-Roasted Garlic Aioli 41
Second Day Dish: Chopped Seafood Salad with Tomato and Onion in Avocado Halves 43
Smoked Salmon
Classic: Smoked Salmon with Horseradish Mousse and Corn Blini 46
Contemporary: Pastrami Salmon and Smoked Salmon with Potato Pancakes, Honey Mustard Vinaigrette, and Apple Salad 47
Second Day Dish: Smoked Salmon Lollipops 50
Classic: New England Clam Chowder with Oyster Crackers 53
Contemporary: Two Soups-New England and Manhattan Clam Chowders with Cheddar Biscuits 54
Second Day Dish: Clam Chowder Bread Pudding with Tomato and Watercress Salad 56
Cobb Salad
Classic: Classic Cobb Salad 58
Contemporary: "Stacked" Chopped Cobb Salad with Chipotle Vinaigrette 60
Second Day Dish: Spiced Cobb Salad "Summer Roll" with Blue Cheese Dipping Sauce 62
Chef's Salad
Classic: Classic Chef's Salad Bowl 64
Contemporary: Carpaccio of Chef's Salad 65
Second Day Dish: Chef's Salad Bruschetta 66
Caesar Salad
Classic: The Famous Caesar Salad 68
Contemporary: Chopped Caesar Salad with Crab Cake Croutons 70
Second Day Dish: Spicy Spaghetti with Sausage and Caesar Sauce 71
Roast Chicken
Classic: Roast Chicken "Farmhouse Style" with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy 79
Contemporary: Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi 80
Second Day Dish: Chicken-Potato Pancakes with Apple-Sour Cream Sauce 83
Fried Chicken
Classic: Southern Buttermilk-Fried Chicken, Coleslaw, Cornbread Biscuits, Home-Style Green Beans, and Mashed Potatoes 86
Contemporary: Soy-Soaked Tempura Chicken with Vegetable Stir-Fry 89
Second Day Dish: Chicken and Cabbage Spring Rolls 91
Barbecued Chicken
Classic: Barbecued Chicken Parts with Corn on the Cob and Grilled Vegetables 94
Contemporary: Pretzel-Onion Crusted Barbecued Chicken with Pretzel Latkes, Corn, and Mustard 96
Second Day Dish: Barbecued Chicken Sticky Buns 99
Roast Long Island Duckling
Classic: Classic Roast Duck with Oranges 102
Contemporary: Soy-Honey Roast Duck 103
Second Day Dish: Duck Pithiviers 105
Roast Turkey
Classic: Traditional Roast Turkey with Condiments 109
Contemporary: Roast Half Turkey with Bread Pudding, Chestnut-Turkey Cappuccino, and Candied Lemon Peel 113
Second Day Dish: Sweet Potato-Turkey Chowder 116
Steak and Potatoes
Classic: Grilled Sirloin Steak with Garlicky Spinach 123
Contemporary: Cracked Pepper Sirloin with Shrimp-Potato Pancakes and Roasted Asparagus 124
Second Day Dish: Sirloin and Horseradish Knish with Mustard-Russian Sauce 126
Roast Prime Rib of Beef
Classic: Roast Prime Rib with Gratin Potato 130
Contemporary: Roasted Spice-Crusted Rib with Wild Mushroom-Vegetable Stew, Horseradish-Mustard Mousse, and Popovers 131
Second Day Dish: Red Chili in a Potato Boat with Minced Crisp Onion 134
Pot Roast
Classic: Yankee Pot Roast with Brown Bread Dumplings and Melted Vegetables 137
Contemporary: Asian-Style Pot Roast 139
Second Day Dish: Pot Roast Sloppy Joes 140
Classic: Not-So-Basic Meatloaf 142
Contemporary: Meatloaf Bundt Cake 144
Second Day Dish: Meatloaf Pancakes with Goat Cheese Salad and Fried Eggs 145
Fresh Ham
Classic: Roast Fresh Ham with Pineapple Tarte Tatin 152
Contemporary: Crackling Pork Shank with Firecracker Applesauce 154
Second Day Dish: Barbecued Ham and Pineapple Kabobs 156
Pork Chops
Classic: Grilled Pork Chops with Applesauce and Glazed Carrots 158
Contemporary: Seared Pork with Chorizo and Garlicky Clams 159
Second Day Dish: Sliced Pork Salad 161
Classic: Barbecued Coffee Spareribs with Fixings 162
Contemporary: Asparagus-Stuffed Spareribs with Corn Crepes 165
Second Day Dish: Barbecued Sparerib Home-Fries with Poached Eggs and Chili Corn Cakes 167
Leg of Lamb
Classic: Roast Leg of Lamb, Stuffed Tomatoes, and Sliced Pan Potatoes 173
Contemporary: Boneless Leg of Lamb with Citrus-Mint Glaze 175
Second Day Dish: Lamb-Stuffed Shells with Tomato Broth 176
Lamb Chops
Classic: Rack of Lamb with Bouquet of Vegetables 178
Contemporary: Poached Rack of Lamb with Fleur de Sel, Tomato Couscous, and Garlic Pearls 180
Second Day Dish: Crisp Goat Cheese, Potato, and Lamb Sandwich 182
Lamb Stew
Classic: Lamb Stew with Root Vegetables and Honey-Thyme Croutons 185
Contemporary: Braised Lamb Shank with Cauliflower-Rosemary Puree 187
Second Day Dish: Tempura Lamb and Vegetables with Peanut Sauce 189
Fish and Shellfish
Classic: Herb-Broiled Cod with Clams, Bacon, Cabbage, and Biscuits 196
Contemporary: Oh, My Cod! 198
Second Day Dish: Baked Potato with Cod and Red Pepper Coulis 200
Classic: Tuna Steak Provencal 204
Contemporary: Tuna Steak au Moutarde with Miso Vinaigrette and Shiitake Dumplings 205
Second Day Dish: Tuna Nicoise Salad Hash 208
Classic: Poached Salmon with Tomato-Herb Butter Sauce and Cucumber 212
Contemporary: Salmon Leaves Cooked on the Plate with Shrimp, Grapefruit, and Basil 214
Second Day Dish: Roasted Onion Stuffed with Salmon and Tomato Salad 216
Classic: Boiled Lobster with Drawn Butter and Boiled Potatoes 219
Contemporary: Poached Lobster with Onion Rings and Basil Ranch Dressing 220
Second Day Dish: Mixed Green Salad with Tiny Potatoes Stuffed with Russian-Style Lobster Salad 223
Classic: Grilled Lobster with Rosemary Oil, Asparagus, and Tomato-Garlic Aioli 224
Contemporary: Angry Lobster with Lemon Rice and Crispy Basil 226
Second Day Dish: Lobster-Mango Rolls with Soy-Ginger Vinaigrette 228
Classic: Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf 231
Contemporary: Sauteed Shrimp with Spinach-Lasagna Roll and Crisp Spinach 233
Second Day Dish: Shrimp Fried Rice and Sausage 235
Classic: Crab Cakes with Baltimore-Spiced Tomato Vinaigrette 237
Contemporary: Chicken Breast Stuffed "Crab Francese" 239
Second Day Dish: Crab Clubs on Crackers 240
Soft-Shell Crabs
Classic: Soft-Shell Crabs with Olive-Tomato Tartar Sauce and Asparagus Salad 242
Contemporary: Grilled Soft-Shell Crabs with Curry-Yogurt Cream 244
Second Day Dish: Soft-Shell Crab Sandwich 245
Meatless Main Course
Macaroni and Cheese
Classic: Baked Horseradish-Cheddar Macaroni and Cheese 251
Contemporary: Macaroni and Cheese Tartlette with Mushroom and Truffle Oil 252
Second Day Dish: Macaroni and Cheese Fritters 254
Chocolate Cake
Classic: Brooklyn Brownout Cake 258
Contemporary: Molten Chocolate Cake 261
Second Day Dish: Chocolate Cake "Truffles" in a Chocolate Bag 262
Classic: New York Cheesecake 264
Contemporary: Grand Marnier Cheesecake Souffles 266
Second Day Dish: Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries 267
Apple Pie
Classic: Flaky Apple Pie 270
Contemporary: Apple Tart with Tahitian Vanilla Ice Cream 272
Second Day Dish: Warm Apple-Blueberry Cobbler with Butterscotch Ice Cream 274
Chocolate Chip Cookies
Classic: All-American Chocolate Chip Cookies 276
Contemporary: Chocolate Chip Taco with Chocolate Mousse 277
Second Day Dish: Chocolate Chip UFOs 279
Mail Order and Web Site Sources 281
Acknowledgments 285
Index 287
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  • Anonymous

    Posted June 21, 2012

    The most creative and talented chef in America

    The most creative and talented chef in America

    0 out of 1 people found this review helpful.

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