Petterino's
150 N. Dearborn Street
Chicago
(312) 422-0150
www.petterinos.com
To read more about the restaurant:
chicago.metromix.com
Petterino's Gougeres
Ingredients:
1 cup milk
1 stick (4 ounces) unsalted butter, cut into Tablespoons
large pinch of coarse salt
1 cup all-purpose flour
4 large eggs
3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
3 turns of freshly ground pepper
1 teaspoon fresh thyme leaves
1/4 teaspoon cayenne pepper
Directions:
Preheat the oven to 400. Line two baking sheets with parchment paper. In a medium saucepan, combine the milk, butter, thyme, pepper, cayenne pepper and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about two minutes. Scrape the dough into a bowl; let cool for one minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. When cooled slightly, add the cheese and continue to mix. Do not add the cheese immediately or it will melt and the gougeres will be greasy. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350 degree oven until piping hot.
Petterino's Orchard Salad
Ingredients:
half a head romain lettuce
half a head iceberg lettuce
1 gala or fuji apple
1 bartlett pear
1 small jicama
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/2 Tbs olive oil
1/2 tsp salt
1/2 cup Green Goddess dressing
Directions:
Preheat the oven to 350. In a small bowl toss the sunflower seeds with the oil and salt. Place them on a sheet pan and bake for 10 minutes in a 350 oven, until lightly golden brown and fragrant.
Cut each head of lettuce lengthwise and then cut across in half inch strips. Wash and dry the lettuce. Cut the apple, pear, and jicama into 1/4 inch sticks and combine with the lettuce and remaining ingredients in a bowl. Toss gently and serve.
Green Goddess Dressing
Ingredients:
2 cups mayonnaise
3/4 cup buttermilk
1/4 cup heavy cream
2 1/2 Tbs red wine vinegar
1/4 cup lemon juice
1/2 cup chopped parsley
2 1/2 Tbs chopped tarragon
1/2 Tbs sugar
1 tsp salt
1 tsp chili paste
1/4 tsp black pepper
Directions:
In a blender or with an immersion blender, blend the buttermilk, parsley tarragon, shallots, garlic, salt, pepper, sugar, and chili paste until bright green. In a mixing bowl, whisk together the mayonnaise, heavy cream, red wine vinegar, and lemon juice. Combine with the buttermilk/herb mixture and refrigerate.
150 N. Dearborn Street
Chicago
(312) 422-0150
www.petterinos.com
To read more about the restaurant:
chicago.metromix.com
Petterino's Gougeres
Ingredients:
1 cup milk
1 stick (4 ounces) unsalted butter, cut into Tablespoons
large pinch of coarse salt
1 cup all-purpose flour
4 large eggs
3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
3 turns of freshly ground pepper
1 teaspoon fresh thyme leaves
1/4 teaspoon cayenne pepper
Directions:
Preheat the oven to 400. Line two baking sheets with parchment paper. In a medium saucepan, combine the milk, butter, thyme, pepper, cayenne pepper and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about two minutes. Scrape the dough into a bowl; let cool for one minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. When cooled slightly, add the cheese and continue to mix. Do not add the cheese immediately or it will melt and the gougeres will be greasy. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350 degree oven until piping hot.
Petterino's Orchard Salad
Ingredients:
half a head romain lettuce
half a head iceberg lettuce
1 gala or fuji apple
1 bartlett pear
1 small jicama
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/2 Tbs olive oil
1/2 tsp salt
1/2 cup Green Goddess dressing
Directions:
Preheat the oven to 350. In a small bowl toss the sunflower seeds with the oil and salt. Place them on a sheet pan and bake for 10 minutes in a 350 oven, until lightly golden brown and fragrant.
Cut each head of lettuce lengthwise and then cut across in half inch strips. Wash and dry the lettuce. Cut the apple, pear, and jicama into 1/4 inch sticks and combine with the lettuce and remaining ingredients in a bowl. Toss gently and serve.
Green Goddess Dressing
Ingredients:
2 cups mayonnaise
3/4 cup buttermilk
1/4 cup heavy cream
2 1/2 Tbs red wine vinegar
1/4 cup lemon juice
1/2 cup chopped parsley
2 1/2 Tbs chopped tarragon
1/2 Tbs sugar
1 tsp salt
1 tsp chili paste
1/4 tsp black pepper
Directions:
In a blender or with an immersion blender, blend the buttermilk, parsley tarragon, shallots, garlic, salt, pepper, sugar, and chili paste until bright green. In a mixing bowl, whisk together the mayonnaise, heavy cream, red wine vinegar, and lemon juice. Combine with the buttermilk/herb mixture and refrigerate.
