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THE Dish: Michael Ferraro's holiday chicken with black truffles

(CBS News) Chef Michael Ferraro's family came to America from southern Italy in the 1950s and opened a restaurant a few years later.

Ferraro was drawn to the family business and went on to become one of New York's best chefs and a restaurateur in his own right.

He now has two popular Manhattan restaurants -- Delicatessen, and Macbar, dedicated to gourmet macaroni and cheese. Both are located in New York's SoHo neighborhood.

On "CBS This Morning: Saturday" for "THE Dish" segment, Ferraro shared his own perfect holiday dish, roast chicken with black truffles.

Blog: "What's Cooking"
Special section: Food and Wine

Whole Roasted Chicken with Black Truffle, natural jus, shaved brussel sprouts and pecorino cheese salad

Servings: 2

Ingredients:

  • 2 whole organic chickens (3-3.5 lbs)
  • 2 1/4 pounds unsalted butter
  • 1 bottle white truffle oil
  • 1 can Burgundy black truffle (chopped)
  • 1 bunch fresh thyme
  • 2 sprigs fresh rosemary
  • 8 garlic cloves
  • 3 large shallots
  • 1 pint brussel sprouts
  • 8 ounce pecorino cheese
  • 2 lemons
  • 8 ounces fine extra virgin olive oil
  • 1.5 gallon water
  • 2 quart chicken stock
  • 3 carrots
  • 2 onions
  • 1 head celery
  • 2 bay leaves

Chicken

  • 1 chicken
  • 2 pounds butter
  • 4 garlic cloves (minced)
  • 1 shallot (minced)
  • 1/2 can black truffle peelings (chopped), about 2 ounces
  • 3 tablespoons fresh thyme (chopped)
  • 3 tablespoons white truffle oil
  • 1 tablespoon salt

1. Soften 2 pounds of butter and place it into a Kitchen Aid bowl with the paddle attachment

2. Continue with adding garlic, shallot, black truffle peelings, thyme, white truffle oil, salt and fresh grounded black pepper.

3. Whipped until smooth and place into a piping bag

4. Remove excess fat around cavity of the chicken and using fingers, begin to separate the skin from the meat of the chicken

5. Insert the piping bag in between the meat and the skin, and pump liberally throughout the chicken into the breasts, thigh, and leg

6. Massage the butter mixture throughout the chicken and lightly oil the outside skin, then season liberally with salt and pepper all around

7. Preheat oven to 500 degrees F

8. Truss chicken with kitchen twin and place onto a roasting rack that has been coated with a nonstick spray

9. Place chicken into oven for 5 minutes and lower the temperature of the oven to 350 degrees F and continue roasting for 40 minutes under convection setting

10. Once the internal temperature of the chicken reaches 150 degrees F, remove and let chicken carry over until it's internal temperature reading is 165 degrees F, about 12 minutes

Black Truffle Jus

Ingredients:

  • 1 chicken
  • 2 tablespoons unsalted butter
  • 2 onions (chopped)
  • 1 head celery (chopped)
  • 3 carrots (chopped)
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1.5 gallons water
  • 2 quart chicken stock
  • 4 garlic cloves (chopped)

1. Rinse the chicken in cold water and then cut into 8-12 pieces

2. Place chicken, onions, carrots, celery, garlic, bay leaves, rosemary, thyme, and water into a stock pot

3. Bring up to a simmer for 2 hours and strain through a fine mesh, reserving the liquid

4. Pour into a pan, remove excess fat drippings, and add chicken stock, then reduce by 75 percent

5. Strain through a fine mesh once again and whisk in butter and add the remaining black truffle peelings

6. Season to taste with salt and pepper

Brussel Sprout and Pecorino Cheese Salad

Ingredients:

  • 1 pint brussel sprouts
  • 4 tablespoons fine extra virgin olive oil
  • 1/2 cup pecorino cheese
  • 2 lemons (juiced)
  • Salt
  • Pepper

1. Start by removing the dark outer layer leaves of the sprouts

2. Shave brussel sprouts thinly on a mandolin and place into a bowl

3. Add fine extra virgin olive oil, pecorino cheese, lemon juice, salt and pepper

4. Mix everything together and save

Plating

1. Quarter the chicken, removing breasts, legs, and thigh

2. Serve with one breast, leg, and thigh and a serving of the brussel sprout and pecorino cheese salad

3. Finish with a drizzle of the black truffle jus

Four Cheese Mac & Cheese

Ingredients:

  • 1 quart whole milk
  • 2 3/4 cups fontina cheese
  • 1 cup mascarpone cheese
  • 1 cup yellow cheddar
  • 1/2 cup white cheddar
  • 3/4 cup smoked gouda
  • 3/4 cup queso blanco
  • 3/4 cup emmentaler
  • 1/2 bunch fresh chives (thinly minced)
  • 1 pound elbow macaroni
  • 6 quarts water
  • 2 tablespoon of salt

Sauce:

  • 1/4 cup all purpose flour
  • 1/4 cup butter
  • 1qt whole milk
  • 2 cups fontina cheese
  • 1 cup mascarpone cheese
  • 1 cup yellow cheddar
  • 1/2 cup white cheddar

1. Combine flour with milk in a sauce pot and cook for 5 minutes over med heat while whisking

2. Add milk, bring to a simmer while whisking, and cook over low heat for 10 minutes

3. Slowly add cheeses while whisking

4. Season to taste with salt and black pepper

Pasta:

  • 1 pound elbow macaroni
  • 6 quarts water
  • 2 tablespoon of salt

1. Bring a pot of water to a boil and add salt

2. Put in elbow macaroni and cook until al dente, roughly 8-12 minutes

3. Drain pasta and save

Baking:

1. In a large bowl, mix together the cooked pasta and cheese sauce

2. Place in a baking pan and cover top with the grated fontina, gouda, emmentaler, and queso blanco

3. Bake at 375 until the top is browned, about 30 minutes

4. Finish by adding fresh chives as garnish

For more recipes, go to Page 2.

Apple Sticky Bun Bread Pudding

By Kate Cowan, Executive Pastry Chef, Delicatessen

There are 7 components to this dessert: Sticky bun dough, apples, custard, toffee sauce, cream cheese gelato, and icing. This recipe yields about 6-8 servings.

Sticky Bun Dough

Ingredients:

  • Dry Yeast 1/3 ounce
  • Whole milk, lukewarm 4 ounces
  • Eggs 1 each
  • Granulated sugar 1 ounce
  • All purpose flour 11 ounces
  • Salt 1/2 Tablespoon
  • Butter 1 1/4 ounce

Method:

  • Mix the yeast with the lukewarm milk with a whisk until frothy and set aside
  • Put all ingredients together except the butter and mix until combined with a dough hook
  • Add butter and mix on speed 2 until the dough starts pulling away from the sides of the bowl, about 5-7 minutes
  • Let the dough rest in the refrigerator for 30 minutes
  • Punch dough down to get air out (this will work the dough a little bit more to help give it a soft chewy texture)
  • Place dough on a table dusted with flour and roll out into a rectangle about 1/2 inch thick
  • Spread 1/4 of cool toffee sauce onto dough and sprinkle with 1/4 cup of cinnamon sugar
  • Roll dough onto itself all the way to form a log
  • Cut pieces 2 inch wide and set into baking pan (swirl side up) sprayed with non stick cooking spray
  • Spray the top again and cover loosely with plastic
  • Let sit at room temperature for about 30 minutes until they proof (rise)
  • Remove plastic wrap and bake at 325 F for about 25 minutes or until golden brown

Sauteed Apples

Ingredients:

  • Butter 1 Tablespoon
  • Granny smith apples, medium diced 5 each
  • Brown sugar 1/4 cup
  • Cinnamon 1 Tablespoon
  • Vanilla extract 1 teaspoon
  • Dark rum 1/8 cup

Method:

  • Heat butter on a sautee pan over medium-high heat
  • Mix all other ingredients together in a bowl
  • Add all ingredients to sautee pan, mixing about every 30 seconds, until apples are caramelized and soft
  • Add the dark rum and cook about 1 minute more (be careful as it may flame up)
  • Cool mixture

Toffee Sauce

Ingredients:

  • Light Brown Sugar 1 pound
  • Vanilla extract 1 teaspoon
  • Heavy cream 2 cups
  • Whole milk 1/2 cup
  • Light corn syrup 2 ounces
  • Salt 1 Tablespoon
  • Butter 2 ounces

Method:

  • Mix all ingredients together except the butter in a medium sized pot and whish until combined
  • Bring to a boil and bring heat down to a simmer, low-medium heat, and simmer for 20 minutes
  • Add butter and whisk until combined
  • Cool mixture

Vanilla Rum Custard Mix

Ingredients:

  • Heavy Cream 1 qt
  • Granulated sugar 1 cup
  • Vanilla bean 1 each
  • Egg Yolks 10 each
  • Dark rum 1/4 cup
  • Salt 1/4 teaspoon

Method:

  • Heat 1/4 of the heavy cream in a pot with the sugar and vanilla bean until the sugar is dissolved
  • Remove from heat and add in the rest of the cream
  • Pour over egg yolks, dark rum and salt and whisk together until combined

Cream Cheese Gelato

Ingredients:

  • Half and half 1 1/2 cups
  • Sugar 1 cup
  • Cream cheese 1/2 pound
  • Salt pinch

Method:

  • Heat half and half and granulated sugar until sugar is dissolved
  • Cool that mixture down
  • Put all ingredients in a blender and blend until smooth
  • Freeze mixture in an ice cream maker and put in freezer for at least 1 hour before serving

Icing

Ingredients:

  • Confectioner's sugar 1 pound
  • Milk 1/4 cup

Method:

  • Mix sugar and milk together until there are no lumps
  • If icing is too thick, add a little more milk. If too thin, add a little more sugar

  • Assembly and Baking:
  • Preheat oven to 300 F
  • Medium dice the baked and cooled sticky bun and place into a baking dish (individual servings) of your choice
  • Toast in oven for 5 minutes
  • Remove from oven and drizzle toffee sauce over bread
  • Add some of the sautéed apples to each dish
  • Add vanilla rum custard to each dish until filled all the way
  • Push all bread into custard mix with a spoon to ensure it all absorbs the custard
  • Let sit at room temperature for 15 minutes in order to ensure that all of the bread is soaked with the custard mix
  • Place onto a baking tray and into the oven
  • Fill tray up halfway with water and bake for 25-30 minutes
  • To test whether the custard is baked or not, put onto a piece of bread in the middle of a dish with a spoon. If liquid comes up then it is not baked all the way. If custard is set then it is done
  • For serving, place each dish of warm bread pudding onto a plate
  • Drizzle icing atop the bread pudding.
  • Place a scoop of cream cheese gelato on top of each dish of bread pudding and drizzle toffee sauce on top
  • Serve and enjoy
  • The bread puddings can be baked ahead of time (the same day) and reheated for 7-8 minutes right before serving

Tilly

Servings: 1

Ingredients:

  • 1.5 ounces vodka
  • 1 ounce triple sec
  • 0.5 ounces simple syrup
  • 0.5 ounce pomegranate juice
  • 2 lime wedges
  • 1 strawberry

Method:

1. Muddle strawberry with lime.

2. Add vodka, triple sec, and pomegranate juice; shaken.

3. Pour into martini glass and served with a lime twist.

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