Lunchbreak: Chef David Ochs makes holiday bruschetta

Chef David Ochs, who will be opening his own restaurant Maple & Ash near Maple St and State St in Chicago next summer, stopped by the Midday News.

http://kitchensurfing.com

David’s Facebook Page

Tuna Bruschetta

Ingredients:
1 baguette
1 head garlic
12 oz can cannelini beans
1 can high quality tuna, packed in olive oil
2 Tbs finely chopped celery, with leaves reserved
1 Tbs finely chopped red onion
1 Tbs + 1 tsp red wine vinegar
4 Tbs extra virgin olive oil
salt and pepper to taste

Directions:
Preheat oven to 350. Slice baguette about ¼” thick.  Drizzle slices with olive oil.  Cut a head of garlic in half and rub one side of each slice with the cut side of the garlic. Bake until crispy, but not brown, about 8 minutes.  Set aside.  This can be done in advance, but not too far in advance. Drain tuna from its oil.  Combine with celery, red onion, red wine vinegar, salt and black pepper. Drain beans from their juice and mash with a fork.  Add 4 Tbs olive oil and continue to mash until well combined.  It will still be a bit chunky.  Season with salt, pepper and 1 tsp red wine vinegar. Spread some white bean on each toast, and top with tuna salad.  Garnish with celery leaves.
Suggested wine: Barone Fini – Pinto Grigio

Cauliflower Bruschetta

Ingredients:
1 baguette
1 head garlic
1 head cauliflower
1 lemon
2 Tbs capers
3 sprigs fresh oregano
olive oil, salt, pepper

Directions:
Preheat oven to 450. Remove leaves from cauliflower and cut in half lengthwise.  Coat generously with olive oil, salt and pepper and roast until brown on the outside, about 25-35 minutes. Set aside to cool. Preheat oven to 350.  Slice Baguette about ¼” thick.  Drizzle slices with olive oil.  Cut a head of garlic in half and rub one side of each slice with the cut side of the garlic. Bake until crispy, but not brown, about 8 minutes.  Set aside.  This can be done in advance, but not too far in advance. Cut cauliflower into small irregular pieces.  Toss with capers and season with salt and black pepper. Grate the zest from the lemon onto the cauliflower and use half the lemon’s juice. Top each toast with the cauliflower.  Garnish with oregano leaves.
Suggested wine: Josh Cellars – Chardonnay

Pumpkin Bruschetta

Ingredients:
1 baguette
1 head garlic
1 small pumpkin or winter squash
4 Tbs pepitas pumpkin seeds
1 cup Chevre goat’s cheese
1 Tbs smoked paprika
olive oil, salt, pepper

Directions:
Preheat oven to 400. Cut pumpkin in half, scoop out seeds from the center.  Cover with oil, salt and pepper and roast, cut side down, until very tender, about 1 hour. Set aside to cool. Slice Baguette about ¼” thick.  Drizzle slices with olive oil.  Cut a head of garlic in half and rub one side of each slice with the cut side of the garlic. Bake until crispy, but not brown, about 8 minutes.  Set aside.  This can be done in advance, but not too far in advance. Peel the pumpkin with your fingers and tear the flesh into chunks.  Season the chunks with salt and pepper and place a chunk on each slice of toast.  Top the pumpkin with pumpkin seeds and goat cheese.  Garnish with with smoked paprika.
Suggested wine: Girard – Artistry

Sweet Potato Bruschetta

Ingredients:
12 gingerbread cookies
2 medium sweet potatoes
1/2 stick butter
1/2 cup dark brown sugar
1 pomegranite
salt
nutmeg

Directions:
Preheat oven to 350. Peel sweet potatoes and cut into chunks. Combine with butter, brown sugar and a pinch of salt and a pinch of nutmeg.  Cover with foil and roast until very tender, about an hour. Transfer sweet potatoes and cooking liquid to a food processor and puree until very smooth.  Set aside to cool to room temperature. Spread sweet potato pure on each cookie like you are icing a cupcake.  Top with pomegranite seeds.
Suggested wine: Joseph Carr – cabarnet sauvignon

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