February 10, 2009

Domino's Recipes

Yes, we are all sad that Domino Magazine is going away for good. I went to eBay today and some old issues are already going for $25 or more. Not sure if I'll bite but it is tempting.

Not only did Domino bring happy decor to the masses but one of the secret gems of the site are all the recipes from past issues. The style of their featured recipes were always seasonal, simple to make and straightforward. Some of my favorites:

warm caprese salad

Serves 4

  • extra-virgin olive oil
  • 6 to 8 heirloom tomatoes
  • 10 oz. buffalo or fresh mozzarella, sliced and at room temperature
  • coarse sea salt and freshly ground black pepper, to taste
  • 1/4 cup basil leaves, torn
  • 1/4 cup chives, cut into 1/2" lengths
  • 1/2 cup Italian parsley, mint, tarragon and/or soft oregano leaves
  • 2 cups baby arugula

Heat a charcoal or gas grill to medium hot, and brush grates with olive oil. Trim the tops off the smaller tomatoes, and cut the larger ones into very thick slices (at least 1"). Place the tomatoes cut side down on the grill until they just begin to warm, 1 to 2 minutes. Turn over tomatoes and top each with a slice of mozzarella. Cook 1 to 2 minutes longer, or until the cheese "slumps." Remove the tomatoes from the grill, drizzle with olive oil and season with salt and pepper. Mix the herbs and arugula to make a salad, and scatter around the tomatoes.

Parisian Frisée with Potatoes and Eggs

Serves 4
  • 12 new potatoes, quartered
  • 2 heads garlic, peeled (about 20 cloves)
  • ½ cup plus 4 tablespoons olive oil, divided
  • kosher salt
  • 4 tsp. Dijon mustard
  • 2 tsp. lemon juice
  • 1 tsp. red-wine vinegar
  • 4 eggs
  • 8 cups bite-size pieces of frisée (about 3 to 4 small heads), rinsed

Preheat the oven to 375°. Toss potatoes, garlic, 2 tablespoons olive oil and ¼ teaspoon kosher salt on a sheet pan, then spread in a single layer. Bake 25 minutes without turning, and remove from oven.

Whisk together mustard, lemon juice and vinegar in a large bowl.
Slowly whisk in ½ cup olive oil.
Fried Eggs

Heat 2 tablespoons olive oil in a frying pan over medium-high heat until very hot. Crack 2 eggs into the pan, and cook without touching until the whites have just set and the edges are crispy and browned. Remove with a spatula, and place on the sheet pan with the potatoes to keep warm (they will continue to cook). Sprinkle with kosher salt. Repeat with remaining eggs.


Toss frisée with the vinaigrette, and divide among four plates. Place a heap of potatoes and garlic on each salad. Top with a fried egg.

Plus, White Burgundy
Made from chardonnay grapes but crafted in a lighter-bodied, less oaky style than their American counterparts, white burgundies expertly suit this substantial vegetarian fare. The organically produced Guillot-Broux, with subtle notes of walnut and honey, is by far my favorite. Domaine Guillot-Broux Mâcon-Villages 2006, $15.99

prosciutto wrapped figs stuffed with mozzarella

serves 6

  • 6 slices prosciutto
  • 18 fresh black mission figs
  • 18 bocconcini (mozzarella)

Heat a charcoal or gas grill to medium-high heat (or an oven to 400°). Cut prosciutto lengthwise into three strips. Make a 1" slit in each fig, then stuff with one bocconcino. Wrap with a prosciutto strip and secure on skewer (allot three figs per skewer). Place on the grill (or in the oven on a baking pan) for about 5 minutes, or until the cheese is melted.

grilled pork chops with apple-fennel slaw

serves 4

  • 1 bulb fennel
  • 2 large radishes
  • 1 red apple
  • juice of 1 lemon
  • 4 center-cut rib pork chops (bone in; ask that they be pounded to ¼" thickness)
  • salt and freshly ground black pepper
  • 1 small head radicchio, shredded
  • 1 tbsp. mustard
  • 3 tbsp. extra-virgin olive oil

Thinly slice fennel and radishes (use a mandoline if you have one), and transfer to a large bowl. Slice apple the same way, and place in a small bowl with lemon juice. Season pork chops with salt and pepper. On a hot grill or grill pan, cook chops 3 to 5 minutes per side. Transfer the apple (reserving the lemon juice) to the large bowl, and toss with fennel, radishes and radicchio. Whisk mustard and olive oil into reserved juice, and toss with the slaw. Season to taste. Top pork chops with slaw and serve.

eggs benedict for a crowd

  • no-stick cooking spray
  • 12 eggs
  • 12 slices Canadian bacon
  • 6 English muffins, split
  • 6 tablespoons butter, softened
  • bennie sauce (see recipe below)
  • snipped chives, for garnish
  • silicone muffin trays

Bennie Sauce

  • ½ cup mayonnaise
  • 2 tbsp. Dijon mustard
  • 1 tsp. cayenne pepper
  • 1 tsp. lemon juice, freshly squeezed
Preheat oven to 375 degree. Put two 6-cup silicone muffin trays on a baking sheet, and coat well with no-stick cooking spray. Crack an egg into each muffin cup. Cover each egg with a slice of Canadian bacon. Butter the English muffins and place them buttered-side down on top of the Canadian bacon. Bake for 15 minutes. Remove from the oven and let rest for 5 minutes. Cover the muffin pan with a platter; flip over. Squeeze each of the muffin cups to release the eggs, then carefully remove. Top each egg with a spoonful of Bennie sauce and sprinkle with chives. Serve with simple watercress salad on the side.

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