The Dish: Baker Eric Kayser

Eric Kayser has brought artisanal French baking to countries around the world. Born in Lorraine, France, Kayser's great-grandfather, grandfather, and father were all traditional French bakers. In fact, he learned to count by preparing eggs and measuring sugar.

After working as a baking teacher and consultant he opened his first bakery in Paris, Maison Kayser, which became an instant hit and led to locations all over France. Today, there are over 100 bakery-cafes in 20 nations, from Tunisia to Tokyo, including 16 in New York City.

Here are some of Kayser's signature recipes: 

Beef bourgignon 

Ingredients

5 pounds trimmed beef chuck, cut into 2 inches cubes and dry in paper towels
1 bottle pinot noir
2 cups beef stock (low sodium)
1 medium size onion , diced
1 carrot peeled cut in 2 inches chunk
3 cloves garlic, chopped
2 Tbsp tomato paste
1 herbs bouquet (1 sprig thyme, 2bayleaves, 4 parsley sterms)
3Tbsp olive oil
1 0z butter
3 Tbsp all purpose flour
Salt
Pepper 

Garnish ingredients

24 pearl onions, peeled
1 pound buttom mushroom, trimmed quartered
6 oz salt pork cut into ½ inch chunks , blanched (optional)
1 oz butter
2Tbsp olive oil
salt
pepper 

Directions

1. Preheat oven at 350 F. Season beef generously with salt and pepper.

2. Pour 1 tbsp olive oil in a large dutch oven , saute the salt pork (optional)until brown. Reserve on a plate.

3. In the same fat, brown the beef in batches, 3 minutes per batch adding up some oil if needed. Transfer to plate.

4. In the same fat saute the sliced vegetables until onions become translucide. Pour out exess fat, return beef to the pot, (pork if choosen), sprinkle flour and mix with meat. Set in the oven for 4minutes to cook the flour.

5. Add tomato paste, garlic, bouquet, stir in red wine , 1 cup beef stock enough to barely cover the meat. Bring to a boil on the stove top, skim excess fat, add pinch of salt , cover and set in the lower third of oven. Regulate heat to 325 F so that the liquid simmers very slowly for 2 ½ to 3 hours. Meat is done when fork pierce it easily .

6. While the beef is cooking, heat in a skillet ½ oz butter with oil. Add the pearl onions and brown uniformly, season, add 1 cup beef stock, cover and cook on moderate heat until tender, adding a little water if necessary.

7. In medium size frying pan, Saute the mushrooms in smoking hot oil, add butter, season salt pepper, finish cooking and set aside. Chopped the parsley set aside. Decante the meat from cooking liquid in a large pasta colander. Discard bouquet and vegetables.

8. Reduce the sauce to the right consistency, check seasoning finish with butter . Strain though fine sleeve. Put meat back into the dutch oven, pour the sauce over, garnish with onions and mushrooms, bring back to simmer , finish with chopped parsley. Serve with mashed potato or tagliatelle pasta.

Endive, pear, roquefort salad

Ingredients

4 heads endive washed and roots cut off
1 head radicchio washed, roots cut off
8 oz roquefort cheese
4 oz roasted or caramelized walnuts
1 barlett pear ripe
¼ lemon
1/8 oz chive 

Dressing ingredients

1 Tablespoon walnut oil
4 Tablespoon sunflower oil
1 oz shallot peeled and finely sliced
2 Tablespoon dijon mustard
3 Tablespoon champagne vinegar
Salt 
Pepper 

Directions

1. In a small bowl, mix together salt,pepper, vinegar ,shallot and mustard. Whisk in oils in the thin stream to emulsify. Reserved at room temperature.

2. Peel, core and thinly slice the pear. Cut the slice in half and toss with lemon juice

3. In a large bowl, combine whole and cut up endive and radicchio salads with the pear , drizzle the dijon dressing and gently toss to coat evenly . Finish with crumbled roquefort, walnuts and thinly chopped chive.

Smoked salmon tartine sunny side up egg

Ingredients

4 slice country bread (tourte de meule ) maison kayser
15 oz smoked salmon
7 oz creme fraiche
4 organic large eggs
2.5 oz red onion
3 oz non pareil capers
1 0z butter
Salt
Pepper 

Directions

1. Combine creme fraiche with salt and pepper set aside. Slice the onion as thin as possible, reserve.

2. Drain and rinse the capers, dry in paper towel set aside. Toast the 4 bread slices under low broiler 1 side only. Cool down the bread. 

3. Spread the creme fraiche evenly over the none toasted side of the tartine, cover generously with smoked salmon. Heat a large non stick pan over a medium low heat, lightly coat the pan with the butter and let it melt.

4. Crack the eggs 1 by 1 keeping a space between them. Cook for 21/2 to 3 minute for a sunny side up. Season with salt and fresh pepper, add 1 egg per tartine over the salmon. Finish the tartine with sliced red onions and capers

Warm goat cheese salad

Ingredients

1 baguette sliced in 18 croutons
20 oz ripened bucheron cheese from loire valley
12 cups mixed lettuces, washed, dried
4 regular red radishes, thinely sliced
1 baby cucumber,peeled and thinely sliced
1 lemon , juiced
5 Tbsp extra virgin olive oil
1 rosemary sprig chopped
12 baby tomato , cut in halves
salt pepper
2 pinches coarse sea salt 

Directions

1. Preheat the broiler on high. In a small bowl, mix salt ,pepper, lemon juice, wisk in 4 Tbsp olive oil. Set aside at room temperature.

2. In a large bowl toss together the lettuces, radishes and cucumber. Arrange 18 baguette slices on a baking sheet drizzle with olive oil .Broil for 30 seconds or until beginning to brown. Remove from the oven, flip over and top with goat cheese slices. Drizzle with olive oil sprinkle with rosemary ,sea salt, and, broil for a over minute or so until bubbling and browned.

3. Toss the salad mix with lemon vinaigrette, divide in the 6 serving plates. Add tomato and 3 toast per plate. Finish with fresh black pepper.