Bodega challenge recipes

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The Chef: John DeLucie The Bodega: 9th St. Farmers Market, 64 W 9th St.; 212-505-7194 Menu: Pappa al pomodoro ($26.49); linguine carbonara with lemon-almond pesto ($22.87 ) Total: $49.36

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Linguine Carbonara with Lemon-Almond Pesto (serves 6) For the “Bodega Challenge,” DeLucie used pre-grated Parmesan cheese though he recommends high-quality Pecorino Romano. He was unable to find bacon — an ingredient readily available in most bodegas — so he substituted Spam. 1. Set pasta water to boil. 2. Dice ½ POUND SPAM LITE, GUANCIALE, PANCETTA OR BACON (slab or thick-cut). In a large sauté pan, heat 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL over a medium-high flame until hot but not smoking. Add meat and sauté until well cooked. Remove pan from heat and cover to keep warm. 3. As soon as the water boils, salt it and add 2 POUNDS LINGUINE. 4. While the pasta cooks, beat 4 EGG YOLKS in a small bowl. 5. Cook the pasta until al dente and drain, reserving some of the cooking liquid. Immediately transfer pasta to pan with meat mixture and toss to combine. 6. Pour egg yolks over pasta and toss to combine (the heat of the pasta will cook the eggs). 7. Add 1 CUP GRATED PARMESAN OR PECORINO ROMANO CHEESE (use the best quality you can find), season to taste with SALT and FRESHLY GROUND BLACK PEPPER and toss to combine, adding reserved cooking liquid as needed. Garnish with lemon-almond pesto (add ¼ CUP FRESH ALMONDS and ZEST FROM 1 LEMON to food processor; drizzle in extra-virgin olive oil and pulse till a thick paste is formed; season to taste with salt and pepper). Serve immediately.

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Pappa al Pomodoro (serves 6) Garlic and fresh bread was unavailable at the 9th St. Farmers Market so DeLucie used three packages of Alessi garlic breadsticks ($2.49 each), which had a pronounced “phony garlic flavor.” In a pinch, use plain breadsticks — and hope your bodega stocks fresh garlic. 1. In a sauté pan, heat 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL over a medium-high flame until hot but not smoking. Add 1 SMALL ONION (chopped) and 1 GARLIC CLOVE (thinly sliced) and sauté for a few minutes, until onion is translucent. Add a pinch of SALT, 3 (28 OZ.) CANS WHOLE TOMATOES (peeled, seeded and roughly chopped; reserve liquid) and bring to a boil. Reduce to a simmer and let cook for about 5 minutes. 2. Add ¾ POUND DAY-OLD ITALIAN BREAD (roughly torn) to tomato mixture. Continue simmering tomato mixture until all the bread has absorbed as much liquid as possible. 3. Stir in 1 CUP BASIL LEAVES (chopped) and 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL. Season to taste with SALT and FRESHLY GROUND BLACK PEPPER and continue to simmer for 10 more minutes, adding reserved tomato liquid as needed. 4. Divide mixture into warmed soup bowls. Garnish to taste with GRATED PARMIGIANO-REGGIANO CHEESE. Serve immediately.

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The Chef: Eric Ripert The Bodega: Tehuitzingo Deli & Grocery, 695 10th Ave.; 212-397-5956) Menu: Avocado and nopales salad ($10.57); stuffed peppers with salsa verde ($25.77); pinto beans with sofrito and rice ($7.56) Total: $43.90

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Avocado and Nopales Salad (serves 8) 1. Pre-heat a grill or grill pan on medium-high heat. 2. Wearing protective gloves, remove thorns and eyes of 3 NOPALES with a paring knife. Starting at the thick end, slice each nopales in half crosswise, exposing the light green membrane inside. Using a sharp knife, shave off the slimy, light green membrane inside of the leaves, removing as much as possible without cutting into the outer layer. Season both sides with FINE SEA SALT and FRESHLY GROUND PEPPER and lightly coat with EXTRA VIRGIN OLIVE OIL. 3. Place the leaves, cut side down, on the grill and press lightly with the back of a spatula so the leaves don’t curl up. When the leaves are slightly charred and have good grill marks in this position, rotate one-quarter turn and press again. When the grill marks develop in this position, flip the nopales and repeat on the outside of the leaves. Remove from grill, trim the edges, cool and slice thinly. 4. Place sliced nopales in a small mixing bowl and toss with 1 JALAPENO (ribs and seeds removed and thinly sliced), 2 ROMA TOMATOES (cut in half lengthwise, seeded and thinly sliced), ¼ CUP CILANTRO LEAVES (thinly sliced; reserve a little for garnish) and a drizzle of extra virgin olive oil. Season to taste with salt and pepper and set aside. 5. Cut 4 AVOCADOS in half lengthwise and remove the seeds and skin. Using a paring knife, level the back of each avocado half so they will balance when plated with the seed side up. Cut 2 LIMES in half. Season each avocado half generously with salt, pepper and a squeeze of fresh lime juice on all sides. 6. To serve, place each avocado half in the center of a small plate with the cut side facing up. Divide the nopales salad evenly among the avocados and mound in the space left by the seed. Garnish each plate with a pinch of the reserved cilantro and a drizzle of extra virgin olive oil. Serve immediately.

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Pinto Beans with Sofrito and Rice (serves 8) If rice is not available — as was the case during the “Bodega Challenge” — any small pasta can be substituted. 1. Place 2 CANS (12-15 OZ.) PINTO BEANS that have been rinsed and drained and 2 CUPS WATER in a medium pot and bring the beans to a simmer. Let cook over low heat 15-20 minutes, adding more water as needed. Season with FINE SEA SALT and FRESHLY GROUND PEPPER. 2. Place 4 CUPS WHITE RICE in a bowl and rinse the rice until the water runs clear; drain. In a pot, bring the rice and 6 ½ CUPS WATER to a boil. Reduce heat to low, cover and simmer until the water has been absorbed, 12 to 15 minutes. Remove from heat and fluff gently with a fork to separate the grains. Keep warm. (If rice is not available any small pasta can be substituted.) 3. Meanwhile, prepare the sofrito. Heat 2 TABLESPOONS CANOLA OIL in a pan and add 1 MEDIUM ONION (diced) and 1 MEDIUM BELL PEPPER (seeded and diced); sweat until limp, but with no color, about 5 minutes. Add 4 GARLIC CLOVES (minced) and cook for another 2 minutes. Add ½ BUNCH CILANTRO (chopped) and 2 TEASPOONS DRIED OREGANO. Season with salt and pepper and puree in a blender until smooth. 4. To serve, stir the sofrito into the beans and serve over rice.

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Stuffed Peppers with Salsa Verde (serves 8) 1. Pre-heat oven to 300 degrees. Place 2 MEDIUM YELLOW ONIONS (thinly sliced) and 3 CLOVES GARLIC (sliced) in a shallow baking dish with 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL, 2 PACKAGES CARNE ENCHILADA (thinly sliced pork marinated in enchilada spices) and 2 CUPS WATER. Cover and bake for 1 hour, or until meat is tender. Cool in cooking liquid. 2. Meanwhile, turn the oven up to 350 degrees and prepare 8 LARGE POBLANO PEPPERS (4-6 inches long). Using a paring knife, cut around the base of the stem and pull the stem out, opening up the end of the pepper. Tap gently over a bowl to remove any loose seeds and place peppers on a baking sheet. 3. When the meat is cooled slightly, use a fork and shred the meat. Stir to incorporate with the cooked onions and remaining sauce and place in a medium-sized mixing bowl. 4. Add 2 CUPS CRUMBLED COTIJA CHEESE (reserve a little for garnish) and 1 CUP COOKED RICE (OPTIONAL) and mix stuffing thoroughly. Re-season to taste with FINE SEA SALT and FRESHLY GROUND BLACK PEPPER. 5. Using a small spoon, stuff each pepper to just under the opening, making sure to push the meat mixture down toward the tip of the pepper. 6. Brush peppers with 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL, season with salt and pepper and roast in the oven for 20-30 minutes or until peppers are blistered and filling is hot. 7. While the peppers are roasting, prepare the salsa verde. Place 5 LARGE TOMATILLOS (quartered), 1 SMALL YELLOW ONION (sliced) and 2 CLOVES GARLIC (sliced) in a medium pot with about 4 CUPS WATER. Bring vegetables just to a simmer on medium heat then strain and cool. Place blanched tomatillos, onion and garlic in a blender or food processor with 1 JALAPENO (seeded and chopped) and ½ BUNCH CILANTRO. Season with salt and pepper. Puree until smooth and re-season to taste. 8. To serve, spoon a bit of the salsa verde onto the center of each plate and spread into a thin, even circle. Place a roasted, stuffed pepper in the center of the salsa verde and garnish the top with a drizzle of salsa and a sprinkle of cotija cheese. Serve immediately.

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The Chef: Donatella Arpaia The Bodega: U.N. Gourmet Plaza, 361 E. 49th St.; 212-688-0910 Menu: Cannellini bean soup with fried sage ($12.78); crab risotto with caviar and fresh herbs ($22.05); espresso Rice Krispies treats ($13.97) Total: $48.80

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Cannellini Bean Soup with Fried Sage (serves 6 to 8) 1. Warm 5 TABLESPOONS EXTRA VIRGIN OLIVE OIL in a large pot over medium heat. Add 1 LARGE ONION (chopped) and sauté until softened, about three minutes. Add 7 CLOVES GARLIC (chopped) and cook for about 30 seconds. Add 3 (15 OZ.) CANS CANNELLINI BEANS, 1 ½ quarts chicken or vegetable broth (from 3 BOUILLON CUBES) and KOSHER SALT and FRESHLY GROUND BLACK PEPPER to taste. Bring to a simmer, partially cover and cook for 15 minutes. 2. Puree the beans in the pot with an immersion blender or in batches in a blender until smooth. Keep warm. 3. Warm 2 TABLESPOONS UNSALTED BUTTER and 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL in a skillet over medium-high heat. Add 20 LARGE FRESH SAGE L EAVES (completely dry) and cook, tossing, for about 2 minutes, until crisp. 4. In the meantime, drain, seed and dice 1 (15 OZ.) CAN ITALIAN PLUM TOMATOES (or substitute 1 container fresh cherry tomatoes, seeded and chopped). 5. Ladle the soup into bowls and top with tomatoes and sage. Serve immediately.

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Crab Risotto with Caviar and Fresh Herbs (serves 6 to 8) For the “Bodega Challenge,” Donatella Arpaia used Bumblebee crabmeat, Roland whole grain lumpfish red caviar and sour cream (instead of crème fraiche). Unfortunately, the Bumblebee crabmeat has a strong metallic taste and a mushy mouth feel, so be sure to use the best-quality lump crabmeat you can find. The caviar is optional. 1. Bring 9 CUPS SEAFOOD STOCK OR VEGETABLE STOCK to a simmer in a saucepan. Partially cover and keep hot. 2. Warm 3 TABLESPOONS UNSALTED BUTTER and 1 ½ TABLESPOONS OLIVE OIL in a large pot. Add 3 LARGE SHALLOTS (finely chopped) and sauté until tender, about 5 minutes. Stir in 1 ½ TABLESPOONS TOMATO PASTE and cook for 1 minute. Add 3 ½ CUPS ARBORIO RICE (or, in a pinch, substitute long grain white rice), 1 TEASPOON KOSHER SALT and 1 TEASPOON FRESHLY GROUND PEPPER, and stir for 2 to 3 minutes. Add enough hot stock to cover the rice and stir until it is almost completely absorbed. Continue adding stock gradually, in batches, stirring constantly for about 20 minutes, or until risotto is loose and creamy. 3. Stir in 8 OUNCES LUMP CRABMEAT, then remove from heat. Stir in SMALL HANDFUL TINY FRESH DILL SPRIGS and season to taste with salt and pepper. 4. Using 3 OUNCES SALMON CAVIAR and ½-¾ CUP CRÈME FRAICHE, garnish each serving with a dollop of crème fraiche and a spoonful of caviar. Serve immediately.

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Espresso Rice Krispies Treats (makes 12) 1. Melt 3 TABLESPOONS BUTTER, 1 (10. OZ.) BAG MARSHMALLOWS with 1 TABLESPOON INSTANT ESPRESSO OR COFFEE POWDER in microwave or large saucepan. 2. Stir in 6 CUPS RICE KRISPIES. 3. With buttered or lightly oiled hands, press evenly into 9 X 9-inch square pan lined with lightly oiled plastic wrap. 4. Cool, lift out of pan and cut into squares. Adapted from Kellogg’s Rice Krispies Treats recipe.