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Chef David Burke Shares His Secrets to a Great Pie

Chef David Burke Shares His Secrets to a Great Pie

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Pies come in all shapes and sizes, but there’s only one thing that matters to the chef


The secret to great pie? The crust.

With Thanksgiving right around the corner, I can’t stop thinking about pies. When it comes to pies, it’s all about the crust. Whether its Key lime, apple, or pumpkin, your pie is only as good as its crust, and so you better make sure it’s right.

Crunchy, flaky, and buttery, crusts are also more versatile then you think. There’s always something interesting to do to the crust, and these are my favorite ideas:


Sometimes I’ll replace the water in my crust with half vodka, half soda water. The alcohol evaporates faster than water does, so the crust becomes extra flaky and the carbonation gives it a nice lift.


Believe it or not, grated firm cheese gives a nice salty, nutty flavor to the crust that works will with sweet and savory. I love using Cheddar with my apple pies.


Another great way to make your crust spectacular is by adding some extra flavor using spices or citrus zest. Key lime pie is not as good as it can be without a little lime zest in its crust.


Graham crackers aren’t the only thing you can use to make a pie crust. Take any of your favorite crackers, or breakfast cereal, and use the same method.

David Burke is a world-renowned chef and restaurateur. To learn more about him, visit his website and his Facebook page, and follow him on Twitter @ChefDavidBurke.

My Culinary Voice: Chef and Restaurateur David Burke

At ICE, we make it our mission to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.

Chef David Burke is one of the most prominent chefs in New York City — he's operated and consulted on more than a dozen restaurants across the country — and that’s for a good reason. Trained at the Culinary Institute of America and Ecole Lenotre Pastry School in Plaisir, France, David built his career by asking why. The acclaimed chef's culinary voice is all about asking the simplest culinary questions, like “why do we serve apples with pork…, oranges with duck, and put a pickle on a hamburger.” This, he believes, creates the necessary foundation for cooks and chefs to explore their culinary curiosity.

David’s approach as a “voice of reason”, constantly asking questions and challenging the answers, is what led to his success as a chef and restaurateur.

Find your culinary voice with ICE — learn more about our career training programs.

The Eater Guide on How to Help During the Crisis

Not all that long ago it seemed like if the pandemic weren’t exactly over by now, then at least the worst of it would be. But the summer didn’t make things any simpler. Cases continued to spread, and fires and hurricanes ravaged the West and Gulf Coast. As the weather turned colder, more states began allowing indoor activities and face-to-face school. As a result, the virus appears to be surging once more. It is increasingly clear that not only will thousands more Americans likely die as a direct result of COVID-19 by the end of 2020, but the mass misery of the economic devastation it has unleashed — suffering disproportionately endured by Black and Latinx communities — will not lift anytime soon.

Benefits like the federal $600 a week unemployment expansion ran out or contracted for more than 25 million Americans in July and the federal government has failed to agree on the terms of a new aid package. Organizations that provide food and housing assistance to low-income people across the country, already strained by the last several months of the pandemic and the government’s appallingly incompetent — and at times malevolent — response, are scrambling to meet a tidal wave of need. As roughly 40 percent of restaurants on the brink of closing forever, programs that aid people in the food industry are also seeking further support so they can continue to provide assistance to worker who remain unemployed or underemployed. Groups representing Indigenous communities, undocumented immigrants, farmworkers, and people of color are also mobilizing to get assistance to marginalized people and lay a foundation for a more resilient food system — because while it’s an extraordinary time of need, it’s also not new.

Hunger and poverty have always been the U.S.’s most shameful open secrets. Despite being the wealthiest country in the world, as of 2018 more than 13 percent of people in the U.S. lived below the poverty level, according to the Census Bureau, while a full 78 percent of U.S. workers lived paycheck to paycheck. The pandemic and its economic fallout have put those statistics into ever starker relief, as the nation’s working class and its poorest residents have faced the largest health burden from the virus. Several studies have estimated that pandemic-related job losses and increased food costs have roughly doubled food insecurity in the U.S., and No Kid Hungry estimates that one quarter of children around the country could face food insecurity in 2020 due to the novel coronavirus.

In this guide, Eater has identified a range of programs, organizations, and charities fighting hunger, developing sustainable food networks, and providing support to the roughly 31 million people who are unemployed or are working less than they’d like to be due to this global medical disaster. These are places that are stepping in to do work in their communities where governments and elected officials have left people behind. Collected here are opportunities for giving and volunteering in and around the United States and its territories, at both the national and the local level, as well as in the U.K. Editors have done their best to vet the charities included here, but it’s always important to make sure when you give money or time that the organization you’re supporting aligns with your values and has a transparent, proven track record. If you only have time or resources to give, give it, but monetary donations — especially those offered over an extended period — can be even more impactful because charities tend to know where the greatest need is. If you’ve chosen a group and aren’t sure what’s the best way to help, it’s worth reaching out and asking.

WATCH: Chef David Burke Shares His Favorite Super Bowl Party Recipes

NEW YORK (CBSNewYork ) — Elevated your Super Bowl party with food that honor the regions both teams call home.

According to Google, buffalo wings and dip recipes are among the most popular snack searched for ahead of the Super Bowl. A combination buffalo chicken wing dip was a favorite in New Jersey, and jalapeno poppers topped searches in New York.

The Calorie Control Council says the average American will eat a whopping 2,400 calories on Super Bowl Sunday.

Chef David Burke, owner of Tavern 62 on the Upper East Side and and BLT Prime by David Burke in Washington D.C., stopped by CBS2 Sunday morning to share some recipes that will take you from brunch all the way up to the big game.

Click on the video above for more, and check out some recipes below.

“Devil Went Down To Georgia” – Deviled eggs with cornmeal fried oysters

1 dozen hard boiled extra large eggs
Seasoning Ingredients:
½ cup thinly sliced jalapenos
½ cup mayonnaise
1 teaspoon Black pepper
2 table spoons Chili Powder
2 teaspoons ground cumin
1 tablespoon Himalayan salt
1 teaspoon crushed red pepper
Lemon zest and juice of 1 lemon
½ cup crumbled bacon

1/4 teaspoon Paprika for sprinkling the finished egg

Slice the hard boiled eggs in half, lengthwise.
Scoop out the yolks, put them in a bowl, add mayonnaise, and the seasoning ingredients.
Stir and blend well, spoon the mixture into a pastry bag, and then fill the egg whites.
Cover them, before chilling for an hour in the refrigerator.
Sprinkle the paprika before serving. Top w/ warm crispy oysters.

Deep Fried Oyster With Cornmeal
2 quarts vegetable oil
1 quart shucked and drained oysters
2 cups corn meal
2 tablespoons garlic powder
2 tablespoons Cajun seasoning
1 tablespoon ground black pepper
2 tablespoons Himalayan salt

Heat the saute pan to 375 degrees
Rinse the oysters in water.
In a plastic bag, combine the corn meal, garlic powder, seasoning, black pepper and salt.
Add the oysters to the bag and shake till oysters are entirely covered.
Only fry 3 to 4 oysters at a time in the deep fryer.
Oysters are done when they float & color should be golden brown.
Remove oysters from the deep fryer, and drain or lay on paper towels to soak up some of the oil.
Serve warm.

2 long hot green peppers
8 cloves of garlic
2 jalapenos
3 large yellow onions.
1 red onion
2 large green bell peppers
2 large red peppers
2 cans of white small pinto beans
2 cans of small red beans
3 teaspoons of Pink Himalaya Salt
3 teaspoons of fresh ground black pepper
2 1/2 cans of crushed tomatoes
Large block of sharp cheddar cheese
2 to 3 table spoons of Olive Oil
3 to 4 packs of organic ground beef (1lbs each)

Secret ingredient: one beer of your choice!

In same pan on medium heat and diced yellow onions, cubed chopped red and green bell peppers. Stir and cook for 20 minutes until semi soft.
Put aside.

In the same pan on medium heat and the organic ground beef. Thoroughly cook covered and stir. Usually 20 minutes. Once cooked drain the oil from the meat. Put aside.

Rinse and drain all the beans. Put aside.

In a large pot add the crushed tomatoes on medium heat. Once hot add all the ingredients above.

Add salt and pepper to taste.

Let simmer for 2 hours on low heat.

Once done. Add shredded sharp cheddar cheese, red onions, and jalapenos to taste.

Chef David Burke Dishes on Healthy Cooking

Continuing with our series of top chefs "Dish With Diane" on healthy eating, I chatted with David Burke.

David and I are friends and have cooked together both on television and live on stage. In addition to being a great guy and amazing chef, he is generous with sharing his wealth of culinary knowledge and how lucky am I to have his brain to pick? David is a pioneer of modern American cooking. In the mid-1980s, he brought new techniques and new styles of food to the table at the River Café in New York City. He was one of the first chefs, if not the first chef, to brand and trademark his own food: "I didn't just put my name on a box of pasta I invented what's in the box."

Pastrami salmon and cheesecake pops are his signature creations. David has also taken dry aging to a new level with a technique that is proprietary to him and recognized as a better way to do it that produces a healthier and more flavorful end product. David Burke has been a trailblazer following and setting trends that have been integral in creating what we now call Modern American Cuisine.

Let's get David's take on healthy cooking and eating:

Diane: Do you see a trend with diners seeking better-for-you options on the menu?

David: Yes, healthier but not boring. They are not looking for "plate fillers" like French fries they are looking for exciting, sensible food using grains, fish and seasonal vegetables. Starch does not have to automatically be included on a plate, those days are over. Restaurant customers today are requesting kicked up versions of veggies and fruits in place of starch and chefs need to be ready for that. What I feel is very important is to have a wait staff that knows the menu inside out and can steer customers who want healthier options in the right direction.

Diane: What's your definition of "healthy eating"?

David: Sensible eating and balanced diet with not too much fat, bread, beef or sugar. There is nothing wrong with chocolate mousse, you just don't eat it every day. It's important to educate yourself about what foods are good for you. Try picking 20 things you really like and make salads out of them … pears, cheese, walnuts, beef jerky, whatever - it's a good way to get started. I am working right now to get myself healthier and have lost 20 pounds by reducing portions, carbohydrates and just being more conscious of what I eat because I want to get ready for the next 50 years of my life.

Diane: What is your secret to cooking healthier without sacrificing flavor?

David: The key is using quality ingredients. I use broths, herbs, spices, zests, juices, marinades and limited fats. Try cooking techniques that caramelizes the natural sugar in foods like grilling and searing. This adds flavor without extra calories or fat. Poaching and steaming are healthy ways to cook but can produce a bland result so you need added ingredients like herbs, spices, coffee, tea, vegetable juices, chilies or vanilla to boost the flavor.

Diane: What is your favorite dish on your own menu?

David: My Pastrami Salmon. I love it because it's versatile, convenient, tasty, smoky, rich and spicy. I feel good eating it. I add it to egg whites, wrap it in lettuce leaves, toss with pasta or use as a garnish. It's on the menu of all of my restaurants.

Diane: How about an update on what's new and exciting in your world?

Get Ready for Apple Pie Day With These 21 All-American Recipes

Apple pie is delicious any time of year, so whether you are celebrating Thanksgiving, Independence Day, or National Apple Pie Day this May 13, you won’t be disappointed by sweet apples in a flaky crust topped with Cheddar cheese, fresh whipped cream, or served à la mode.

Embrace your sweet tooth by diving fork first into one of the mot quintessentially American desserts: apple pie. Start with tender, flaky pie dough, and then fill your pie with a sweet and spiced apple filling, before topping with a decorative top crust, and baking until golden brown.

If you are making your crust from scratch, be sure to keep everything chilled until you are ready to bake your pie. To start, cut cold butter into flour using your pastry cutter until you end up with pea-sized pieces of butter mixed in with the flour. The small pieces of butter will help produce that flaky crust you desire. Don’t overwork the dough once the water is added or your crust will turn tough. Finally, it is OK to still see visible pieces of butter in your dough as you roll it out on a floured surface.

Save dough scraps to make decorative pieces for your pie, or toss the scraps in cinnamon sugar and bake on their own for a sweet, buttery treat.

For the filling, you want to choose the right apple, one that will hold its shape while the pie bakes. The more acidic the apple, the less likely it is to completely breakdown in the oven. Granny Smith, Royal Gala, Empire, Courtland, and Golden Delicious will fare much better than Red Delicious or McIntosh apples that are better for eating raw.

For more delicious apple pie recipes to celebrate this National Apple Pie Day, or any other time the pie-making bug strikes, check out these 21 all-American apple pie recipes from The Daily Meal.

F or a chef, there are few places better to grow up than New Orleans, a city with a world-famous cuisine and a reputation for indulgence. Though he now lives and works in the Washington DC, area, pastry chef David Guas was born and raised in New Orleans, and the city remains a strong part of his personal and professional lives. He and his wife and two sons travel to New Orleans every Mardi Gras, and because he exudes a Big Easy presence, in DC he&aposs known as the "beignet guy." His association with the Crescent City&aposs beloved powdered sugar𠄽usted doughnuts is so strong, in fact, that Guas hopes the words "fried dough" appear on his headstone.

When Guas&aposs parents permanently relocated to Houston after Hurricane Katrina, the chef felt as if he had lost his "anchor or connecting thread" to the city. Eager to preserve his recipes and memories on paper and to give his sons a taste for what it was like to grow up in such a unique place, Guas set out to write DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style, a collection of recipes inspired by his Big Easy experience.

While DamGoodSweet features many of the city&aposs most famous desserts—think king cake, pralines, and beignets—Guas also spotlights lesser-known favorites that he enjoyed throughout his childhood, such as Watermelon Granita-Topped Sno-Balls (Guas&aposs first "pastry job" was at one of the many sno-ball stands in New Orleans), Fried Apple Pie (his Great Aunt Patty&aposs specialty), and Brandy Milk Punch Ice Cream (a nod to the popular brunch cocktail).

Although Guas&aposs recipes originate from Louisiana and sometimes call for locally popular ingredients such as cane syrup and chicory coffee, he says, "Eighty percent of the ingredients are going to be in your pantry already." And if you want to procure the Crescent City staples, Guas provides his preferred online sources.

Here, Guas shares five recipes from DamGoodSweet and offers tips for making each one, plus advice on what can be done ahead.

Homemade Pie Crust

Are you someone who shies away from crafting a homemade pie due to the complexity of making a crust? It’s not as complicated as it seems. This story and recipe is for you!

My Great Grandmother Schade (famed for her Pecan Crescents) was an amazing pie baker. She truly had the touch. She was the first generation of our family born in this country, and lived from the days of horse and buggy to seeing men land on the moon. In fact, she was one of the first woman drivers of that newfangled contraption called the &ldquoautomobile&rdquo in the area. Her pies were legendary as a child I was invited into her small kitchen to learn her magic. The butter and shortening had to be the right temperature and cubed to the correct size with a surgeon’s skill. Her secrets included ever over-mixing, and adding a special ingredient: Heinz Vinegar–always Heinz.

She truly had a passion for everything American, &ldquoOld Glory, and Red White and Blue,&rdquo and she adored John Phillip Sousa&rsquos (The March King’s) music. Every time we would work on pie dough I can remember her collection of Sousa&rsquos marches playing on her crank Victrola. She would say, &ldquoMaking a pie crust takes precision&rdquo like a great march, and no one did a march better the Mr. Sousa. She would listen to the music, roll the dough, turn the dough, and go on with her loving marching orders.

Now google a fine march from John Phillip Sousa and off you go, marching into the kitchen!

Potato Gnocchi Recipe

The classic
Cookbook author and pastry expert Abigail Johnson Dodge gives us her definitive pot pie recipe&mdasha creamy chicken stew loaded with onions, peas, carrots, and potatoes, baked under a rich, flaky crust. In 18th-century America, meat and vegetable pies were baked in deep metal pie pans, or pots, hence the term &ldquopot pie&rdquo. Pot pies originally had both top and bottom crusts, but woe to the diner who ate the bottom crust&mdashit was only meant to line the pot and keep the filling from tasting like metal. The tender crust is made from just four ingredients&mdashbutter, flour, salt, and water.

Swanson created the first frozen chicken pot pie in 1951. It sold 5,000 pies that year and 10 million the next. Today, it sells about 1 million pies a year.

The update
New York chef David Burke breaks free from tradition in his innovative rendition of pot pie&mdash a &ldquobowl&rdquo of buttery whipped potatoes fi lled with a veggie-packed chicken stew featuring fennel and mushrooms, topped with sweet, roasted baby carrots. To make this mashed potato bowl all you need is a pastry bag and a 1/2-inch plain decorating tip. In addition to being an edible bowl for the stew, whipped potatoes soak up some of the rich sauce. Forget peas, this stew gets sophisticated flavor from fennel and exotic mushrooms. There is no top pastry crust here, roasted baby carrots make a striking (and delicious) topper for this &ldquopot pie&rdquo.

Recipes By Abigail Johnson Dodge and David Burke
from Fine Cooking #110, pp. 84-87

'GMA' Cookie Search: Favorite Holiday Cookie Recipes

"GMA" viewers showcase their favorite original cookie recipes.

'GMA' Viewers Share Best Recipes in Christmas Cookie Search

— -- "Good Morning America" gave viewers the chance to showcase their favorite original cookie recipe in the Great American Cookie Search throughout the month of December.

"GMA" viewers responded by sharing their family traditions, from a gingerbread recipe passed down for generations to Norwegian Christmas cookies made with a secret ingredient. Celebrities from John Legend to Katie Holmes even joined in on the fun, sharing the holiday cookies they love to make with their families.

Two viewer recipes were chosen as finalists.

Cherie Michaud, 28, works at the University of North Carolina and said she learned her cooking skills from her grandparents. Michaud shared a recipe for pumpkin graham cracker cookies that features a butter frosting.

Zenobia Dewely, from New York, is a 44-year-old mother of three. She said she was born into a baking legacy created by her two grandmothers and now pays it forward by donating boxes of cookies to people in need. Dewely shared her recipe for banana pudding cookies.

Food & Wine magazine's Gail Simmons and Cookie Monster himself joined "GMA" today to select the winning recipe: Cherie Michaud's pumpkin graham cracker cookie.

Read below for the finalists' recipes plus more recipes submitted by "GMA" viewers, celebrities and chefs. Try them in your kitchen this holiday season.

'GMA' Viewer Cherie Michaud's Pumpkin Graham Cracker Cookie: The pumpkin flavor of these cookies from Cherie Michaud, of North Carolina, evokes the holiday season. Click HERE for the recipe.

Watch the video: New Summer Dishes (August 2022).