From his restaurant to your house
Alfred Portale scales down the recipes from his Gotham Bar and Grill to suit the home cook.
By JOAN BRUNSKILL, Associated Press
Published April 6, 2005
NEW YORK - His latest cookbook's mandate was "to create recipes that didn't require a lot of stuff," Alfred Portale said, getting straight to the point.
That's his unpretentious style, in evidence in the book as well as during an interview in a quiet corner of his acclaimed Manhattan restaurant, Gotham Bar and Grill.
The book's focus is home cooking, which gets top billing on the cover above the title, Alfred Portale Simple Pleasures (William Morrow, 2004, $34.95). But the book, co-written by Portale and Andrew Friedman, makes it clear that there's still a link between Portale's stylish restaurant menus and the food he cooks at home with his family.
"The difference between recipes that we cook at the restaurant and those we cook at home is that they all have about four less steps" in the home versions, he said, smiling.
About 90 percent of the dishes in the book are favorites that Portale cooks for his family, said the chef, a James Beard Foundation award-winner who lives in Manhattan with his wife and two teenage children. But although most were worked out at home, some have graduated to a formal level.
"That's what is special about this book," Portale said. "I developed all the recipes, and in the process, I found some clever combinations that have come to the restaurant menu, too. My watchword is: Nothing is sacred. Dishes evolve and change, just as the restaurant menu changes with the seasons."
He described the flavor of the book as being cross-cultural, centered on the kinds of cooking found around the Mediterranean.
"I come from a large Italian-American family, where meals and food and flavors were important," he said. Having grown up in that tradition, he said, he was influenced by other cooks, especially Paula Wolfert, to explore other Mediterranean cuisines but always based on the food of the Italian culture.
He also trained as a chef living in France and cooking with people he characterized as "some of the finest chefs" before returning to the United States and New York.
After doing two other cookbooks, he said, "I'd come to recognize that chefs take a lot for granted" and resolved to take another tack, that of the home cook.
"At home, I do most of the cooking in the summer, and at weekends, for family and friends," he said, adding that his wife is also a professional chef and very involved in the family meals.
Aiming to make life easier for the home cook, he said, "I really and truly keep all the processes in mind, including the shopping and prepping. There's a certain proficiency I've cultivated, given that we all enjoy eating well and want to eat well."
After all, he said, he had a good motive to streamline and fine-tune home cooking for himself: "I cook professionally, and I don't want to spend all my spare time doing that, too."
His goal was to choose recipes and dishes for the book that were quick and easy, with relatively few ingredients, "but they had to be something that I found interesting."
At home or in the restaurant, Portale said, one rule still applies for everyone: Success depends on the quality of the ingredients.
Most of the 125 recipes in the book are new, although a few have been reworked, Portale said. They are grouped in chapters following the courses of a meal, from salads and starters through desserts. They're accompanied with enough detail to explain techniques or ingredients - how to make a pan sauce, for example. And they call for relatively few tools.
The layout design is clear and simple: one recipe per page, often with extra notes on pairings (menu suggestions), variations and "flavor building" (optional extras), each type of note color-keyed in orderly fashion.
With these notes, Portale said, "I hope I'm giving license to people to create some of their own signature variations." The concept of pairing is something most chefs think about, he pointed out. So in the book, he said, they tried to suggest how to put a menu together, either seasonally or according to "the truest, best principles."
Some dishes know no season, he said. He mentioned chicken with olives and preserved lemon sauce as an ideal dish for early spring, paired with an orange dessert - or for any time of year.
"The tagliatelle is a very delicious pasta dish," he said of another favorite. "I was trying to come up with something relatively simple, basically to mix all these vegetables, saute some seafood and add sauce for a very powerful flavor, trying to capture the idea of the seafood." The dish has now made an appearance on the restaurant's menu, he said.
Looking back, he said, again with a big smile, although getting started was hard, "I did have a lot of fun doing this book."Tagliatelle With Squid, Scallops and Shrimp
1 tablespoon finely chopped, rinsed, salt-packed anchovy fillets (8 to 10 fillets)
2 cups chopped canned whole tomatoes, drained
2 teaspoons tomato paste
1 teaspoon minced garlic, mashed with a pinch of coarse salt
4 teaspoons coarsely chopped, rinsed capers
3/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
8 ounces bay or small sea scallops
8 ounces large shrimp, peeled and deveined (about 12 shrimp)
8 ounces cleaned squid, sliced crosswise into thick rings
1/4 cup dry white wine
12 ounces fresh tagliatelle pasta
1/4 cup heavy cream
4 teaspoons unsalted butter
1/4 cup chopped flat-leaf parsley
1 heaping tablespoon chopped basil leaves
Bring a pot of salted water to a boil.
Meanwhile, in a bowl, make the tomato sauce. Stir together the anchovies, tomatoes, tomato paste, garlic, capers, sugar, red pepper flakes and 2 tablespoons of the olive oil. Season to taste with salt and pepper.
Heat the remaining 1 tablespoon oil in a wide, deep saute pan set over medium heat. Season the scallops with salt and pepper, add them to the pan, and saute until just seared and firm to the touch, about 2 minutes, depending on their thickness. Add the shrimp and saute until firm and pink, about 2 minutes, depending on their size. Add the squid rings and cook until they just begin to turn opaque, about 1 minute. Add the white wine and deglaze the pan.
Pour in the tomato sauce and bring it to a simmer over medium-high heat, about 2 minutes. As the sauce warms, add the pasta to the boiling water and cook it for 2 to 3 minutes.
Once the sauce is simmering, stir in the cream. Remove the pan from the heat and stir in the butter, then the parsley and basil. Drain the pasta and add it to the pan. Toss, taste, and adjust the seasoning with salt and pepper if necessary.
To serve, transfer the pasta to a warmed bowl and present it family-style from the center of the table. Makes 4 servings.
Source: "Alfred Portale Simple Pleasures," by Alfred Portale and Andrew Friedman, William Morrow, 2004, $34.95.Chicken With Olives and Preserved Lemon Sauce
2 chickens (31/2 pounds each), skinned and quartered
1/2 cup olive oil
1 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon saffron threads
1/2 teaspoon ground turmeric, or an additional 1/2 teaspoon saffron threads
6 garlic cloves, peeled and thinly sliced
1 cup grated onion, drained
2 preserved lemons (recipe follows), pulp removed and set aside, peel julienned
1/2 cup chopped flat-leaf parsley
1/2 cup chopped cilantro leaves
Juice of 2 lemons
1 cup pitted and halved green Moroccan olives
Harissa, optional (see note)
Put the chicken pieces in a deep baking dish that is large enough to hold them in one layer.
Pour the oil into a small bowl. Add the ginger, paprika, cumin, pepper, saffron, turmeric, garlic, half the grated onion and the preserved lemon pulp. Stir, pour over the chicken, cover and marinate in the refrigerator for at least 6 hours or overnight.
Put the chicken in a large, heavy-bottomed pot with a lid. Add the remaining grated onion, 1/4 cup of the parsley, 1/4 cup of the cilantro, 2 cups cold water and a pinch of salt. Bring to a boil over high heat, then cover, reduce the heat and simmer gently until chicken is tender, 30 to 40 minutes.
Use a slotted spoon to transfer the chicken pieces to a warmed platter and set them aside, covered to keep them warm.
Let the cooking liquid sit for 5 minutes, then skim off any fat that has risen to the surface. Strain the cooking liquid through a fine-mesh sieve set over a bowl. Return the liquid to the pot and bring to a boil over high heat. Continue to boil until reduced to 11/2 cups, 5 to 10 minutes. Add the lemon juice, olives and preserved lemon peel. Warm through, and spoon the sauce over the chicken.
Serve the chicken from the platter, garnished with the remaining parsley, cilantro and, if desired, harissa.
Makes 4 to 6 servings.
Harissa is a fiery-hot sauce from Tunisia, available in markets that sell Middle Eastern food, where preserved lemons also may be found.
Source: "Alfred Portale Simple Pleasures," by Alfred Portale and Andrew Friedman, William Morrow, 2004, $34.95.Preserved Lemons
5 lemons, quartered lengthwise
1 cinnamon stick, broken
3 bay leaves
1/3 cup salt
11/3 cups freshly squeezed lemon juice
Arrange the lemon quarters in layers in a 1-quart jar, topping each layer with some of the cinnamon, bay leaves and salt. Pour the lemon juice over the lemon quarters. Seal the jar with a tight-fitting lid. Set in a cool, dry place for about 1 month.
Source: "Alfred Portale Simple Pleasures," by Alfred Portale and Andrew Friedman, William Morrow, 2004, $34.95.Oranges With Cinnamon, Honey and Orange-Flower Water
3 tablespoons honey
3/4 teaspoon orange-flower water (see note)
3 or 4 large ripe oranges, preferably Honeybell or Minneola, peeled and cut crosswise into pinwheel slices
About 1/2 teaspoon ground cinnamon
Leaves from 2 mint sprigs, julienned
In a small bowl, stir the honey with 11/2 teaspoon warm water. Stir in the orange-flower water.
Arrange the orange slices on four chilled dessert plates. Drizzle the honey-water mixture over the slices and sprinkle with the cinnamon. Scatter the mint over the oranges and serve. Makes 4 servings.
Orange-flower water is a Moroccan ingredient available from baking or specialty food shops.