Cover image for Cooking with Patrick Clark : a tribute to the man and his cuisine
Title:
Cooking with Patrick Clark : a tribute to the man and his cuisine
Author:
Trotter, Charlie.
Publication Information:
Berkeley, Calif. : Ten Speed Press, [1999]

©1999
Physical Description:
240 pages : illustrations (some color), portraits ; 27 cm
General Note:
Includes indexes.
Language:
English
Personal Subject:
Subject Term:
Added Author:
ISBN:
9781580080736
Format :
Book

Available:*

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Material Type
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Status
Central Library TX715 .C6 Adult Non-Fiction Central Closed Stacks
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Summary

Summary

Charlie Trotter pays tribute to Chef Patrick Clark--a pioneer in French and regional Southern cuisine, and one of the first celebrity chefs--in this cookbook filled with Clark's signature dishes, as well as recipes contributed by other chefs and dedicated to Clark's memory.

In this beautifully designed and photographed cookbook, over 50 of America's most notable chefs--including Charlie Trotter, Thomas Keller, Emeril Lagasse, Jacques Pepin, Alice Waters, and Mark Miller--have collaborated to memorialize one of their most influential and visionary colleagues the best way they know how . . . with good food. Patrick Clark, who died at age 42 while awaiting a heart transplant, was a chef trained in the French tradition, who achieved celebrity status and served as a role model for other African Americans interested in the culinary arts. Winner of the James Beard Award for best Mid-Atlantic Chef in 1995, Clark was deemed "a terrific chef" by former New York Times critic Ruth Reichl and was credited with elevating the food at NYC's Tavern on the Green to legendary status. With all proceeds being donated to assist Clark's five young children, this book is a wonderful way for food lovers to remember and celebrate a true culinary pioneer.


Author Notes

CHARLIE TROTTER is the author of 14 cookbooks and three management books and is an eight-time James Beard Award winner. He is the chef and owner of the legendary Charlie Trotter's, which recently celebrated its 20th anniversary, as well as Trotter's To Go in Chicago. He recently founded C in Los Cabos, Mexico, and Restaurant Charlie in the Palazzo Hotel at the Venetian Resort and Casino in Las Vegas.


Reviews 3

Booklist Review

A collection of remembrances and recipes from friends is the highest tribute that can be paid to any culinary professional. Manhattan-based chef Clark, of Tavern on the Green, was fortunate enough to count some of the most famous restaurateurs as friends and colleagues, from Jacques Pepin and Alice Waters to Mark Miller and Emeril LaGasse. Dozens of them have contributed both words and one special recipe in memory of their 31-year-old acquaintance who died awaiting a heart transplant. The foodstuffs presented, whether in Clark's or other chefs' repertoires, tend toward the fanciful--such as lobster spring rolls or crab-crusted halibut. Nonetheless, since all royalties have been donated to the Clark family (wife and five children), the elaborateness of each dish marks only the best of culinary deeds to be done. --Barbara Jacobs


Publisher's Weekly Review

Cooking with Patrick Clark is a tribute to this native New Yorker and his New American cooking. Tavern on the Green's former executive chef and a 1995 James Beard Award winner, Clark died at age 42, in 1998, while awaiting a heart transplant. Organized by super-chef Charlie Trotter, this family album-style cookbook features more than 50 of Clark's own recipes along with 51 recipes contributed by various chef friends and colleagues, including Trotter, Thomas Keller, Alice Waters, Emeril Lagasse and Jacques P‚pin. The book is divided into two parts, both of which are organized into Appetizers, Soups and Salads, Seafood, Poultry, Meats and Desserts. The first half commemorates Clark and includes personal photographs and anecdotes told by his wife, Lynette, and each of his five children. Recipes for Clark's signature dishes emphasize big flavors, textural contrast and detail to presentation (e.g., Jumbo Lump Crab Salad with Citrus, Ginger and Soy Vinaigrette; Barbecued Quail with Sweet Potato and Mushroom Hash; Merlot-Braised Short Ribs with Horseradish Mashed Potatoes.) In the second half, chef contributors share their reminiscences of Clark as well as their recipes, which, while clearly written, run the gamut from relatively simple (e.g., Alain Ducasse's Tuna Loin) to fairly elaborate preparations (e.g., Danielle Reed's Barbecued Sweetbreads). Trotter successfully pays tribute to this talented chef with an inspired recipe collection. (May) FYI: Book royalties will be donated to assist Clark's children. (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Patrick Clark was a talented and personable New York City chef who died of heart failure last year at the age of 42 while waiting for a heart transplant. He'd cooked in restaurants in Washington, DC, and Los Angeles as well as at New York's Tavern on the Green and was a familiar figure on the charity fundraising circuit. Now some 50 of his colleagues from across the countryÄEmeril Lagasse, Daniel Boulud, and Alice Waters, among themÄhave contributed recipes and reminiscences in his honor. Trotter, who put the project together, gathered 60 of Clark's own elegant and delicious recipes, most of which are shown in full-page color photographs. A lovely collection of recipes and a touching testimonial to Clark's influence, this is recommended for any library where chefs' books are popular. (Proceeds will go to a trust set up for Clark's five children.) (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

Chapter One Lobster Spring Rolls For canapés, use 24 small wonton skins and serve the sauce in a small dish for dipping. Serves 8 SPRING ROLLS 8 ounces pork, finely chopped 3 tablespoons peanut oil 1 clove garlic, finely chopped 1/2 teaspoon peeled and chopped fresh ginger 1 tablespoon sesame oil 6 large shiitake mushrooms, stemmed and julienned 2 leeks, julienned (white part only) Salt and freshly ground black pepper 2 cups shredded savoy cabbage 8 spring roll wrappers 12 ounces cooked lobster, diced 1 cup julienned daikon 12 water chestnuts, chopped 6 scallions, cut on the diagonal in 1/4-inch lengths 1 cup canola oil * * * 1 teaspoon cornstarch 3 tablespoons soy sauce 3 tablespoons oyster sauce 4 teaspoons chives, cut into 1-inch lengths To prepare the filling: Sauté the pork in 2 tablespoons of the peanut oil over medium-high heat for 5 minutes, or until thoroughly cooked. Drain the grease from the pan and discard, and set the pork aside to cool. Sauté the garlic and ginger in the remaining 1 tablespoon peanut oil and the sesame oil over medium heat for 2 minutes. Add the shiitakes and leeks and cook for 5 minutes, or until the mushrooms are cooked and the leeks are softened. Remove from the heat, season to taste with salt and pepper, and set aside to cool. To prepare the rolls: Spread some of the cabbage toward the bottom of the spring roll wrappers. Top with some of the lobster, followed by the daikon, mushroom-leek mixture, water chestnuts, pork, and scallions. Roll up tightly, folding in the sides of the wrapper, until you have a tight, eggroll-like shape. Heat the canola oil to 375° in a sauté pan. Add the spring rolls and cook for 30 to 45 seconds on each side, or until golden brown. Transfer to a paper towel to drain, and keep warm. To prepare the sauce: Place the cornstarch and 1 tablespoon of the soy sauce in a small saucepan and stir until smooth. Add the remaining 2 tablespoons soy sauce and the oyster sauce and stir until smooth. Cook over medium heat for 3 minutes, or until the mixture comes to a boil. Remove from the heat. Cut off the ends of each of the spring rolls and cut the rolls in half on the diagonal. Stand 2 halves upright in the center of each plate. Drizzle some of the sauce around the spring rolls, and sprinkle with the chives. Barbecued Prawns with Corn Relish You can use prawns without the heads, but make sure you skewer them so they don't curl when they cook. Serves 6 1/2 cup sour cream 1/2 teaspoon Tabasco sauce 2 tablespoons freshly squeezed lime juice 3 cups fresh corn kernels, cooked 1 small red onion, diced 1 jalapeño pepper, seeded and finely diced 2 plum tomatoes, peeled, seeded, and diced 2 tablespoons cider vinegar 1 cup olive oil 1 tablespoon chopped cilantro Salt and freshly ground black pepper 18 prawns, heads on 1/2 cup Patrick's Barbecue Sauce (page 90) 6 cups mesclun greens To make the dressing: Combine the sour cream, Tabasco sauce, and lime juice in a small bowl and set aside. To make the relish: Toss together the corn, onion, jalapeño, tomatoes, vinegar, 3/4 cup plus 2 tablespoons of the olive oil and the cilantro in a bowl and season to taste with salt and pepper. To cook the prawns: Remove the shell from the body of each prawn, leaving the head intact. Skewer the length of the prawn on a bamboo skewer. Season lightly with salt and pepper and brush with the remaining 2 tablespoons olive oil. Place on a hot grill for 30 seconds, brush with barbecue sauce, and grill for 30 seconds. Turn the prawns over, brush with more barbecue sauce, and grill for 1 minute. Remove the prawns from the grill and remove the skewers. To prepare the greens: Toss the mesclun greens with some of the liquid from the corn relish. Place a mound of mesclun greens in the center of each plate and arrange the prawns on the lettuce. Spoon the corn relish in a band across the prawns and drizzle the dressing back and forth across the salad in a Z pattern. Sautéed Shrimp Cakes with Cool and Spicy Cucumber Salsa For canapés, form 24 small shrimp cakes and top each one with a small spoonful of the salsa after they are fried. Serves 4 18-ounce sole fillet, diced 1 pound cooked medium shrimp, diced 3 tablespoons thinly sliced scallions 2 tablespoons minced chives 2 tablespoons chopped fresh parsley 1 tablespoon freshly squeezed lemon juice 3 tablespoons Basic Mayonnaise (page 56) Salt and freshly ground black pepper Cayenne pepper 1 cup all-purpose flour Olive oil for frying Clarified butter for frying Cool and Spicy Cucumber Salsa (recipe follows) 4 sprigs chervil To prepare the shrimp cakes: Purée the sole in a food processor fitted with the metal blade until smooth. Transfer to a bowl and add the shrimp, scallions, chives, parsley, lemon juice, and mayonnaise. Season to taste with salt, pepper, and cayenne pepper. Form the mixture into 8 patties, cover with plastic, and refrigerate for at least 30 minutes. Place the flour on a large plate and dredge each shrimp cake in the flour, brushing off any excess. Heat a large sauté pan until just hot. Pour equal amounts of olive oil and clarified butter into the pan until it is approximately 1/2 inch deep. Heat the mixture over medium-high heat for 5 minutes, or until very hot. Carefully add the shrimp cakes to the pan and sauté for 3 minutes, or until golden brown. Carefully turn the cakes over and cook for 3 minutes, or until golden brown. Remove the cakes from the pan and drain on paper towels. Spoon a mound of the salsa in the center of each plate and lean 2 shrimp cakes against the salsa, opposite each other. Place a sprig of chervil in the center of the salsa. Cool and Spicy Cucumber Salsa YIELD: ABOUT 2 CUPS 1 cup peeled and diced seedless cucumbers 1 teaspoon salt 1/2 cup diced red onion 1/2 cup peeled, diced plum tomatoes 2 jalapeños, seeded and finely chopped 1/4 cup freshly squeezed lime juice 1/4 cup chopped fresh basil leaves Put the cucumbers in a bowl, toss with the salt, and refrigerate for 1 hour. Transfer the cucumbers to a fine-mesh sieve, rinse under cold running water, and thoroughly drain. Place the cucumbers in a small bowl, add the remaining ingredients, and mix well. Refrigerate for at least 1 hour before serving. Corn and Mushroom Ravioli For an interesting textural variation, the ravioli can be sautéed in a little butter until golden brown. Serves 4 6 ears sweet corn 1 stem parsley 1 teaspoon black peppercorns 1 sprig thyme 1 bay leaf 2 sweet onions, minced 1/4 cup unsalted butter Salt and freshly ground black pepper 1/4 cup olive oil 1/2 teaspoon Madras curry powder 4 ounces fresh wild mushrooms 1 clove garlic, minced 1/2 teaspoon chopped fresh thyme 1 tablespoon chopped fresh parsley 24 21/2-inch round wonton skins 1 egg, beaten with 1 tablespoon milk 2 tablespoons 1-inch long chive pieces To prepare the coulis: Cut the kernels off the cob, reserving the kernels and cobs separately. Place the cobs in 11/2 quarts water in a stockpot. Tie the parsley stem, peppercorns, thyme sprig, and bay leaf in a piece of cheesecloth and add it to the pan. Bring to a simmer and cook for 30 minutes. Strain into a bowl through a fine-mesh sieve and return the liquid to the pan. Add half of the onions and two-thirds of the corn to the pan and simmer for 15 minutes. Pour the mixture into a blender, purée until smooth and strain into a saucepan. Bring to a boil, remove from the heat, and whisk in 1 tablespoon of the butter. Season to taste with salt and pepper and set aside. To toast the corn: Heat a nonstick sauté pan until very hot. Add 2 tablespoons of the olive oil and 2 tablespoons of the butter and cook for 15 seconds, or until the butter starts to bubble. Add 1/2 cup of the reserved uncooked corn kernels and sauté for 20 to 30 seconds, or until golden brown. Remove from the pan and drain on paper towels. To prepare the filling: Melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the remaining onions and cook for 3 minutes, or until translucent. Add the curry powder and cook for 2 minutes, or until the curry powder becomes fragrant. Add the remaining corn, cook over medium heat for 3 minutes, and remove from the heat. Heat the remaining 2 tablespoons olive oil in a medium sauté pan and add the mushrooms. Cook for 3 to 4 minutes, or until all of the liquid is evaporated. Add the garlic and thyme and cook for 1 minute. Remove from the heat and drain off any liquid in the pan. Coarsely chop the mushrooms and add to the corn-onion mixture. Stir in the parsley and season to taste with salt and pepper. Allow the mixture to cool to room temperature. To prepare the ravioli: Lay 12 of the wonton skins on a flat surface. Place a spoonful of the filling in the center of each wonton. Brush the edges of the remaining 12 wontons with the egg and place them, egg side down, on top of the filling. Firmly press together the edges of each ravioli, removing any air pockets, and completely seal the edges. Cook the ravioli in boiling salted water for 3 to 4 minutes, or until they float. Remove the ravioli from the water with a slotted spoon and drain thoroughly. Reheat the corn coulis. Place 3 warm ravioli in the center of each plate and spoon the coulis over the ravioli and around the plate. Sprinkle the toasted corn and chive pieces around the plates. Copyright © 1999 Patrick Clark Family Trust and Charlie Trotter. All rights reserved.

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