Festive Holiday Cooking With Joey Campanaro

Chef Joey Campanaro cooks up some festive dishes with Sara Gore. Check out the recipes below! CITRUS AND HEARTS OF PALM SERVES 4 1 medium Ruby Red grapefruit 1 medium orange (navel, blood, Cara-Cara varieties are all great!) 10 Castelvetrano olives, pitted and roughly chopped 4 fresh basil leaves, torn 2 cups [80 g] packed arugula leaves 1 small Belgian endive or 1 small head radicchio, outer leaves discarded, halved and thinly sliced lengthwise One 14 oz [400 g] can hearts of palm, drained, rinsed and thinly sliced lengthwise Maldon sea salt Freshly ground black pepper ¼ cup [60 ml] Sherry Shallot Vinaigrette Using a very sharp paring knife, cut off the ends of the grapefruit. Place a flat side on a cutting board and, starting from the top and following the natural shape of the fruit, cut off the peel and the pith. Work your way around the grapefruit until you’re left with a bald fruit ball. The easiest way to proceed with maximum control and ease is to cup the fruit ball on its side in your hand, and then gently remove the segments by slicing along the adjacent membranes (the white part that holds the segments together) toward the center of the fruit until the cuts meet. As you release a segment, transfer it to a large mixing bowl. Gently rotate the ball in your hand and repeat, working your way around the fruit until all the segments are released. Repeat the supreme maneuver with your orange, adding the segments to the same bowl. To the grapefruit and orange segments, add the olives, basil, arugula, endive, hearts of palm, a pinch of salt flakes, and a few grinds of pepper. Pour the vinaigrette over the salad, tossing with your clean hands to coat everything. Transfer the salad to a beautiful serving platter. Serve immediately. LAMB-T BONES SERVES 4 Note: You will marinate the Lamb T-bones overnight and prepare the next day, removing the lamb from your refrigerator to come to room temperature 1 hour before cooking. Eight 2 in [5 cm] thick lamb loin “T-bone” chops 1/2 cup [120 ml] olive oil 1/4 cup [60 ml] fresh lemon juice 2 Tbsp Madras curry powder 1 Tbsp Dijon mustard 2 Tbsp finely chopped fresh rosemary 1 Tbsp sambal chili paste 2 Tbsp honey 2 garlic cloves, finely chopped Kosher salt Freshly ground black pepper Place the lamb in a large glass baking dish and set aside. In a large mixing bowl, whisk together the olive oil, lemon juice, curry powder, mustard, rosemary, chile paste, honey, and garlic until well incorporated. Pour the marinade over the lamb, cover with plastic wrap, and refrigerate for a minimum of 12 hours. Preheat the oven to 400°F [200 C]. Remove the lamb from the marinade and blot off any excess oil with a paper towel to avoid any fiery flare-ups in your skillet. Aggressively season all sides of the lamb (including the fat side—any salt on that side will melt off while cooking) with salt and pepper. Turn on your exhaust fan, as it may get a bit smoky. In a large cast-iron skillet over high heat, place the lamb T-bones fat-side down and cook until the fat gets crispy, about 1 minute. Using tongs, carefully flip and grill on a flat side until nicely browned, about 2 minutes. Flip the lamb and repeat on the other side, about 2 minutes more. Since there is honey in the marinade, don’t leave them too long on each side, or the sugar will begin to burn! Turn and place the lamb bone-side down (it’s called the chine bone) so that the heat evenly distributes while they cook. Transfer the cast-iron skillet to the oven and cook until the lamb is firm to the touch, about 15 minutes. Transfer the lamb from the skillet to the plate, bone-side down to let rest for 5 to 10 minutes before serving. BAKED RICOTTA CRESPELLE SERVES 6-8 CRESPELLE 3 Tbsp butter 2 eggs ¾ cup [180 ml] whole milk 1 cup [140 g] all-purpose flour ½ tsp kosher salt RICOTTA FILLING 24 oz [680 g] fresh whole milk ricotta cheese 1 egg ½ cup [30 g] freshly grated pecorino, plus more for garnish 1 Tbsp finely chopped fresh basil leaves 1 Tbsp finely chopped Italian parsley ½ tsp red pepper flakes Freshly ground black pepper 3 cups [720 ml] marinara, store-bought or homemade To make the crespelle: In a small saucepan over medium-high heat, add the butter and let it melt. Continue to cook for about 2 minutes, watching carefully for these marvelous things to happen: the butter will foam and take on an amber hue, going from light tan to toasty brown. Tiny bubbles will form, and brown specks will appear on the bottom of the saucepan. You will also smell a wonderfully nutty aroma. Transfer the butter to a heat-proof bowl, leaving behind as much of the sandy flecks as you can, and let cool for 2 to 3 minutes. Meanwhile, crack the eggs into a large bowl and gently whisk. Add the milk, ½ cup [120 ml] water, the flour, browned butter, and salt. Gently whisk until just combined and allow to rest at room temperature, about 20 minutes. Warm a 10 in [25 cm] nonstick skillet over medium-high heat, about 30 seconds. Remove the pan from the stove and using a measuring cup or 2 oz [60 ml] ladle, add ¼ cup [60 ml] batter, tilting the skillet around in the air so that the batter evenly distributes and uniformly coats the bottom—it can even come up the sides a bit. Keep the skillet off the stove until the batter begins to stick and form from the residual heat of the skillet. Once formed, return the skillet to the heat and count from 1 to 10. Done. (You don’t want the crespelle to brown at all—it needs to remain pliable so that you can fill and fold it). Remove the skillet from the heat and, using a rubber spatula, loosen the crespelle around the edges and flip it, using your hands to smooth it out if necessary. Use a rubber spatula (or your hands) and slide the crespelle out of the pan and onto a large plate. As you form and stack the crespelle, they will continue to cook from the heat of one another (how nice!). Continue cooking the crespelle until you have used up all of your batter, stacking them up until ready to fill. To make the ricotta filling: In a large bowl, combine the ricotta and egg and, using a wooden spoon, mix until well incorporated. Add the pecorino, basil, parsley, red pepper flakes, and several grinds of black pepper and mix to combine. Set aside. Preheat the oven to 425°F [220°C]. Coat the bottom of a 9 by 13 in [23 by 33 cm] baking dish with ½ cup [120 ml] of the marinara. Set aside. To assemble the crespelle: Using a sharp knife, cut the stack of crespelle in half, horizontally, to yield 16 to 18 half-moon shapes. Working with one crespelle at a time, spoon about 3 Tbsp [45 g] of the ricotta mixture along one edge (righties go right; lefties go left). Starting from the ricotta-filled edge, fold inward to meet the middle, sealing the ricotta. Fold over once more to meet the other side of the crespelle, creating a flat, conical shaped package. Place the crespelle side by side in alternating directions (they should be snuggled up to one another) and spoon 1½ cups [360 ml] of the marinara along the top of the dish, along with more sprinkles of freshly grated pecorino. Bake until the edges start to crisp, the ricotta cheese filling bubbles out a bit, and the cheese browns on top, about 15 minutes. Divide among plates and garnish with the remaining 1 cup [240ml] marinara (warming it through in a small saucepan over low heat, if necessary). Serve immediately and listen to your people say, “Make these again!”