Recipes From Chef Dana Jacobi's "12 Best Foods Cookbook" - NBC New York

Recipes From Chef Dana Jacobi's "12 Best Foods Cookbook"



    Recipes From Chef Dana Jacobi's "12 Best Foods Cookbook"
    Chris Preovolos
    Asparagus for Christmas dinner at the Central Fire Headquarters (Station 1) in Stamford, Conn. on Christmas day, Friday, Dec. 25, 2009.


    2 cups raw broccoli florets, cut with a minimal amount of stem

    2 cloves garlic, coarsely chopped

    1/2 cup basil leaves, lightly packed

    1/4 cup walnuts

    1/2 teaspoon salt

    Freshly ground black pepper

    1/4 cup extra virgin olive oil

    1/4 cup grated Parmigiano-Reggiano cheese

    1. Place the broccoli, garlic, basil, nuts, and salt in a food processor. Add 4 or 5 grinds of pepper.

    Process until the broccoli is finely ground. It will remain grainy.

    2. With the motor running, drizzle the oil through the feeder tube of the food processor. When it is

    blended, scrape down the sides of the bowl, and puree 15 seconds longer. Turn the pesto into a bowl.

    3. Mix in the grated cheese. Use immediately, or cover tightly and refrigerate. This pesto keeps

    up to 2 days in the refrigerator. Makes 1 cup, about 8 servings



    2 cups tomato juice

    2 garlic cloves, chopped

    2 teaspoons olive oil

    2 tablespoons dry white breadcrumbs

    1 tablespoon white wine vinegar

    Salt and freshly grounded pepper

    1/4 cup seeded and diced cucumber

    1/4 cup finely diced green bell pepper

    1 plum tomato, seeded and finely diced

    1/4 cup red onion, finely diced

    1/4 cup zucchini, finely diced


    1. Place the tomato juice, garlic, and olive oil in a blender and whizz until the garlic is pureed. Add the breadcrumbs and vinegar, and whizz to combine. Season to taste with salt and pepper. Pour into a covered container and chill well, 2 hours to overnight.

    2. Check the seasoning and adjust, if necessary. Divide the soup among 4 serving bowls. Add 1 tablespoon each of the cucumber, pepper, and onion, plus the zucchini

    Makes 4 servings


    1 can (14.75 ounces) pink or red salmon, drained and skin removed

    1 can (15 ounces) navy beans, drained

    1/3 cup finely chopped red onion

    1 tablespoon tarragon vinegar

    1/2 teaspoon salt

    Freshly ground black pepper

    1/4 cup chopped flat-leaf parsley

    Combine the salmon, beans, onion, and vinegar in a bowl, using a fork. Season the salad to taste with salt and pepper. At this point the salad can be refrigerated up to 8 hours. Just before serving, mix in the parsley.

    Makes 3 servings



    2 tablespoons Dutch-process cocoa powder, such as Guittard or Scharffen Berger

    2 tablespoon natural cocoa powder, such as Hershey’s

    1/4 cup sugar

    2/3 cup soy non-dairy creamer, such as Silk

    2 ounces dark chocolate (70 % cocoa), chopped, chopped

    2 ounces Dove dark chocolate, in pieces

    2 ounces dark chocolate (72%) such as Guittard or Chocolove, chopped

    2 ounces dark chocolate (72%) such as Valhrona or Scharffen Berger, chopped

    1 loaf French baguette or Italian bread, cut diagonally in 3/8-inch slices

    Sliced strawberries or toasted hazelnuts, for garnish

    1. Whisk the two cocoas and sugar together in the top of a double boiler. Add the creamer. Set over simmering water and heat, whisking constantly, until the mixture is blended and smooth, 1-2 minutes.

    2. Add all the chocolate and stir until it melts and the mixture is smooth and glossy, 5 minutes. Stored in a jar in the refrigerator, this mixture keeps for 2 weeks. Makes about

    2 cups

    3. Toast or grill the bread, then cool to room temperature. Spread with chocolate. Serve garnished with the strawberries or nuts.