You may recognize chef Harold Dieterle as the winner of season one of Bravo's "Top Chef," but his culinary career actually started in high school. Dieterle took a home-ec class to meet girls, but a little fried chicken later, he was hooked on cooking.
That's worked out rather well; he's now chef and owner of three of New York's hottest restaurants: Perilla, Kin Shop and his latest, The Marrow.
StarChefs.com named him a "rising star," and his first cookbook, "Kitchen Notebook," is due out next week.
As a sneak peak of that book, here are five of Dieterle's signature recipes: Turducken Lasagna, farro risotto, caesar salad, creamed corn and concord grape buckle.
2 tablespoons extra-virgin olive oil
8 ounces ground turkey (any parts)
8 ounces ground duck (any parts)
8 ounces ground chicken (any parts)
Freshly ground black pepper
1 large Spanish onion, minced
10 garlic cloves, minced
2 tablespoons fennel seeds
1 tablespoon crushed red pepper flakes
43 oz canned crushed tomatoes
About 43 oz tomato puree
Leaves from 1 bunch basil
1 pound mozzarella cheese, grated
1 pound provolone cheese, grated
1 cup grated pecorino romano cheese
3 boxes no-boil lasagna noodles
3 pounds fresh ricotta cheese, preferably homemade
To make the sauce: heat the oil in a large saucepan over high heat. When the oil is shimmering, add the ground tuckey, duck and chicken and season with salt and black pepper. Cook, stirring until the meat is lightly browned, about six minutes. Trasfer the meat to a plate. Add the onion, garlic, fennel and red pepper flakes to the pan and cook, stirring, until the onion is softened but not browned, about 2 minutes. Return the meat to the pan and stir in the crushed tomatoes and tomato puree. Rinse the tomato cans by adding about ¼ cup water to each, swishing it around, and stirring the tomato0tinged water into the sauce. Season with salt and black pepper, bring to a simmer, and continue to simmer for 40 minutes. Remove the pan from the heat and stir in the basil. The sauce can be made ahead of time and refrigerated in an airtight container for up to two days.
To make and serve the lasagna: Preheat the oven to 350°F. Put the mozzarella, provolone, and pecorino in a bowl and fold them together. Ladle one-quarter of the sauce into the bottom of a large lasagna pan, roughly 14 by 10 by 6 inches. Top with a layer of noodles, arranging them side by side and cutting them as necessary to fit neatly into the pan. Spread about one-quarter of the ricotta over the noodles, then about one-quarter of the mozzarella mixture. Repeat, starting with the sauce, three more times, and finishing with the mozzarella mixture. Grind black pepper over the lasagna, cover with aluminum foil, and bake until the cheese is melted and bubbly and you can pierce to the center of the lasagna easily with a paring knife, about 45 minutes. Remove the foil and return to the oven to bake until the cheese starts to
brown, about 5 more minutes. Remove the lasagna from the oven and set aside to rest for 20 minutes before slicing and serving.
NOTE: If you've never used no-boil lasagna noodles, which go into the pan uncooked, you may be surprised at how well they work; just be sure to generously use all the sauce so there's enough liquid for them to soak up as they bake.
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
2 anchovy fillets, preferably packed in oil
1 tablespoon Worcestershire sauce
1⁄2 tablespoon freshly cracked black pepper, plus more for seasoning
1⁄2 tablespoon Dijon mustard
1 small garlic clove, peeled and coarsely chopped
1⁄2 cup blended oil or neutral oil such as canola
4 cups (loosely packed) chopped romaine lettuce (from about 1 head)
1/3 cup finely grated Parmigiano-Reggiano cheese
1 cup croutons
To make the dressing: Put the egg yolks, lemon juice, anchovy fillets, worcestershire, pepper, mustard, and garlic in a blender and blend until smooth. While continuing to blend, slowly add the blended oil in a thin stream to form an emulsified dressing.
To make the salad: Put the romaine, Parmigiano, and croutons in a large bowl. Drizzle the dressing over the salad and season with salt and pepper. Toss to dress the salad, and serve family-style or divide among 4 salad plates.
Eggless Caesar dressing: For an eggless Caesar dressing, simply omit the egg from the dressing in the preceding recipe
Caesar-Style Grilled Romaine: Make a pan dressing by warming 2 tablespoons extra-
virgin olive oil in a sautee pan, adding 1 thinly sliced garlic clove and 2 chopped anchovy fillets, and cooking gently until the garlic is softened and the anchovy can be dissolved with a wooden spoon. Off the heat, stir in 1 tablespoon freshly squeezed lemon juice, a pinch of crushed red pepper flakes, and 1 tablespoon whole flat-leaf parsley leaves. Season generously with black pepper, and toss with grilled quarters of a romaine lettuce head in a large heatproof bowl. Serve, topped with finely grated Parmigiano-Reggiano, as a starter or as a side dish to grilled meats. Fried Lettuce with Caesar Aioli: Toss lettuce in Tempura Batter, then fry it in a fryer or in a pot of oil heated to 350°, drain on paper towels, season immediately with salt, and serve with the dressing from the salad.
Caesar Sauce: Make a unique sauce by heating 2 tablespoons extra-virgin olive oil in a medium saucepan over medium-high heat. When the oil is shimmering, add 2 minced garlic cloves, 1 sliced shallot, and 2 anchovy fillets and cook, stirring, until the anchovies can be dissolved with a wooden spoon, about 2 minutes. Season generously with black pepper. Add 2 cups (loosely packed) coarsely chopped romaine lettuce to the pan for the last minute of cooking, just to wilt it. Puree the contents of the pan in a blender, adding 1 tablespoon freshly squeezed lemon juice.
Pour the sauce through a fine-mesh strainer into a medium bowl set over a larger bowl filled halfway with ice water to cool it down quickly. Press down on the solids in the strainer with a rubber spatula or the bottom of a ladle to extract as much sauce as possible. Serve under oily, strong-flavored fish such as branzino or dorade.
Farro Risotto with Artichoke Confit, Parmesan Cheese, and Chili-Grape Salad
Serves 6 as an appetizer or 4 as a main course
2 cups farro
4 artichokes, turned
4 cups extra-virgin olive oil
2 garlic cloves, smashed with the side of a chef's knife
Freshly ground white pepper
1⁄2 cup thinly sliced seedless red grapes
1 tablespoon sambal
2 tablespoons whole flat-leaf parsley leaves, plus 2 tablespoons thinly sliced flat-leaf parsley leaves
2 cups chicken stock, preferably homemade
2 tablespoons thyme leaves
4 tablespoons (1⁄2 stick) unsalted butter, cut into pieces
1⁄2 cup finely grated Parmigiano-Reggiano cheese
2 tablespoons minced chives
Bring a large pot of salted water to a boil. Put the faro in a large, heatproof bowl and pour the boiling water over it to cover by 2 inches. Allow it to soak until al dente, 30 minutes.
Meanwhile, to make the artichoke confit: Put the artichokes, olive oil, and garlic in a large saucepan and season with salt and white pepper. Set over medium heat and gently cook, taking care not to let the oil simmer, until the artichokes are soft to a knife tip, about 20 minutes. Allow to cool in the oil about 30 minutes. Remove the chokes from the oil with a slotted spoon and cut each one into 6 pieces.
To make the chili-grape salad: Put the grapes, sambal, and whole parsley leaves in a medium bowl and stir to incorporate. Set aside.
Carefully wipe out the large saucepan used for the artichokes, then strain the faro through a fine-mesh strainer into it. Pour in the stock and bring to a simmer over medium-high heat. Cook, stirring often, until the farro is soft, about 8 minutes. Add the thyme, butter, and Parmigiano-Reggiano, stirring vigorously until incorporated.
Season with salt and white pepper and fold in the artichokes, thinly sliced parsley, and chives. Divide the risotto among 4 or 6 bowls, top with the chili-grape salad, and serve.
Local Creamed Corn
2 tablespoons blended oil or neutral oil such as canola
4 garlic cloves, thinly sliced
3 shallots, 2 thinly sliced, 1 minced
4 cups fresh corn kernels (from about 4 large ears)
Freshly ground white pepper
1 cup whole milk
1 cup heavy cream
Heat the oil in a medium saucepan over medium heat. When the oil is shimmering, add the garlic and the sliced shallots and cook for 1 minute. Add 2 cups of the corn and cook, stirring, for about 2 minutes. Season with salt and pepper and pour in the milk and heavy cream. Bring to a simmer and cook, stirring occasionally, until the milk has thickened, about 15 minutes. Transfer the contents of the pan to a blender and blend to a smooth puree, about 1 minute. Return the puree to the pan over medium heat and add the remaining 2 cups corn. Simmer gently until the corn is soft, about 10 minutes. Season with salt and pepper and remove the pan from the heat.
1⁄2 pound (2 sticks) unsalted butter
21⁄4 cups granulated sugar
1 large egg
3 cups all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon kosher salt
1⁄4 teaspoon baking soda
1⁄2 cup whole milk
Nonstick cooking spray
1 cup blueberries
1 teaspoon ground cinnamon
Preheat the oven to 375°. Put 4 tablespoons of the butter, 3⁄4 cup of the sugar, and the egg in a stand mixer fitted with the paddle attachment, and paddle until light and fluffy. In a medium bowl, whisk together 11⁄2 cups of the flour, the baking powder, salt, and baking soda. Alternate adding the milk and the dry ingredients to the egg mixture, paddling just until a smooth batter forms.
Spray an 8-inch round baking dish with nonstick cooking spray and use a rubber spatula to scrape the batter into the dish, shaking the dish slightly so the batter is evenly distributed. Sprinkle the blueberries over the batter.
To make the crumb topping, put the remaining 12 tablespoons butter, remaining 11⁄2 cups flour, remaining 11⁄2 cups sugar, and the cinnamon in a large bowl. Use clean hands to knead the ingredients together until the mixture comes together in pea size bits. Scatter the crumb topping over the blueberries in the dish and bake in the oven until golden brown on top and the batter is set (a cake tester or toothpick inserted into the center will come out clean), 50 minutes to 1 hour.
To serve, slice the buckle and serve on 6 individual dessert plates.
Excerpted from the book "Harold Dieterle's Kitchen Notebook" by Harold Dieterle and Andrew Friedman. © 2014 by Harold Dieterle and Andrew Friedman. Reprinted by permission of Grand Central Life & Style. All rights reserved.