chef moore’s
RECIPE archive
Cook like Chef Moore at home! From restaurant favorites to dishes shared with the media - click below for a selection of easy to prepare recipes sure to make for delicious home entertaining.
PAN-STEAM ARTICHOKES WITH MINT AND A SIDE OF CREAMY MUSTARD VINAIGRETTE
Ingredients:
- 4 large artichokes
- 1 lemon, halved
- 4 cloves garlic, minced
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons olive oil - Salt and pepper to taste
For the creamy mustard vinaigrette:
- 1/4 cup Dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoon honey - 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
1. Start by preparing the artichokes. Trim the stem off each artichoke so that they can stand upright. Use a sharp knife to cut off the top 1/2 inch of each artichoke. Use kitchen shears to trim the sharp thorny tips of the artichoke leaves.
2. Fill a large pot with water and squeeze the lemon juice into it. Add the lemon halves to the pot as well. Bring the water to a boil.
3. Place the prepared artichokes in the boiling water and cook for about 20-30 minutes, or until the leaves can be easily pulled off. Drain and set aside to cool.
4. In a small bowl, combine the minced garlic, chopped mint leaves, olive oil, salt, and pepper. Mix well.
5. Once the artichokes have cooled, gently spread the leaves apart and spoon the garlic-mint mixture into the center of each artichoke.
6. Heat a large skillet over medium-high heat. Place the stuffed artichokes in the skillet and cook for about 5 minutes, or until they start to brown on the bottom. Flip the artichokes and cook for an additional 5 minutes.
7. While the artichokes are cooking, prepare the creamy mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, mayonnaise, white wine vinegar, honey, olive oil, salt, and pepper until well combined.
8. Serve the pan-steamed artichokes hot with a side of the creamy mustard vinaigrette for dipping.
Enjoy your delicious pan-steamed artichokes with mint and creamy mustard vinaigrette!
CLASSIC AMERICAN CHEESEBURGER
Ingredients:
- 24 ounces ground beef (Pat Lafrieda or similar)
- Salt and pepper, to taste
- 2 slices American cheese
- 4 onion rolls
- Bibb lettuce leaves
- 4 thick beefsteak tomato slice
- Grilled onions (sliced onions cooked on a grill or stovetop until tender)
- French's yellow mustard
- Heinz's ketchup
Instructions:
1. Preheat your grill or stovetop pan to medium-high heat.
2. Season the ground beef with salt and pepper. Divide it into four equal portions and shape each portion into a patty.
3. Place the burger patties on the preheated grill or pan. Cook for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, top each patty with a slice of American cheese to melt.
4. While the burgers are cooking, slice the onion rolls in half and lightly toast the cut sides.
5. Assemble the burger: Spread French's yellow mustard on the bottom half of the toasted onion roll. Place a layer of bibb lettuce leaves on top of the mustard. Add the cooked burger patty with melted cheese on top of the lettuce.
6. On top of the patty, place a thick beefsteak tomato slice and a generous portion of grilled onions.
7. Finally, spread Heinz's ketchup on the cut side of the top half of the onion roll and place it on top of the burger.
8. Serve the burger immediately with your favorite side dishes, such as fries or a salad.
Enjoy your delicious American cheese burger on an onion roll with all the tasty toppings!
CLASSIC CROQUE MADAME
Ingredients:
- 8 slices of bread (white or country-style)
- 8 slices of cooked ham
- 8 slices of Gruyère cheese
- 4 eggs
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Start by making the béchamel sauce. In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously until a thick paste, called a roux, forms. Cook the roux for about 1-2 minutes, stirring constantly.
3. Gradually pour in the milk while whisking continuously. This will help prevent lumps from forming. Continue whisking until the sauce thickens and comes to a simmer. Add the nutmeg, salt, and pepper, and cook for an additional 2-3 minutes. Remove the sauce from the heat and set it aside.
4. Take a slice of bread and spread a thin layer of the béchamel sauce on one side. Place a slice of ham and a slice of Gruyère cheese on top. Repeat this process for the remaining slices of bread, ham, and cheese, creating 4 sandwiches.
5. In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Carefully place one sandwich in the skillet and cook until the bread is toasted and the cheese is melted. Flip the sandwich and cook the other side until golden brown. Repeat this step for the remaining sandwiches.
6. Once all the sandwiches are cooked, transfer them to a baking sheet lined with parchment paper. Spread a thin layer of the béchamel sauce on top of each sandwich. Place a slice of Gruyère cheese on top of the sauce.
7. Transfer the baking sheet to the preheated oven and bake for about 5-7 minutes, or until the cheese on top is melted and starts to turn crispy and golden.
8. While the sandwiches are baking, fry the eggs to your desired doneness in a separate skillet.
9. Once the sandwiches are done, remove them from the oven. Place a fried egg on top of each sandwich.
10. Serve the Croque Madame immediately while still warm. Enjoy!
Note: You can also add a little Dijon mustard on the inside of the sandwich for extra flavor if desired.
CLASSIC CROQUE MADAME
CANTALOUPE PICO DE GALLO
CHILLED PEA SOUP
POMMES ALIGOT
MEATLESS MEATBALL PARMESAN
BEEF TATAKI WITH SCALLION-GINGER DRESSING