We first met chef Ashton Keefe at a tomato cooking class that she was teaching at Heirloom Kitchen in Old Bridge. We had such an entertaining and educational evening that we were thrilled to receive a copy of her beautiful new cookbook, Lemon & Salt.
Chef Keefe uses acid, salt and perhaps a “glass of wine” in her 50-plus, easy-to-follow and beautifully photographed recipes. In her Tips for Kitchen Revelry, she states, “Cooking is significantly more fun (and easier) when wine is involved. Just saying.” I could not agree more.
Chapters are broken down into Weeknight Meals, Make Your Own Pizza, Cozy Dinner With Friends, The Big Game: Tailgating; Ladies Who Lunch; Bubbly Brunch and Treat Yo’ Self.
Chef Keefe will be teaching the following cooking classes with recipes from her newly published cookbook: Tuesday, April 21, Kings Short Hills 11 AM to 2 PM; Thursday April 30, Hudson Table, Hoboken 6:30 to 9 PM; Friday May 1, Kings Short Hills, 11 AM to 2 PM; and Saturday, May 2, Williams Sonoma, Short Hills 11 AM to 2 PM. Contact each venue for further information.
Ashton Keefe, a daughter of a chef, studied Classic Pastry Arts at the French Culinary Institute, now ICC in New York City. In addition to being a chef and recipe developer she has worked with publications such as Everyday with Rachael Ray, Real Simple, Cooking Light and Shape Magazine as well as with Food52 and Whole Foods Market. She regularly appears on Better TV and food styles for NBC’s Today Show. She also has been a personal assistant to Gael Green and has worked with Marc Forgione, Marcus Samuelsson, Rachael Ray, Guy Fieri, Curtis Stone and Giada De Laurentiis.
Here is a recipe, from her book, which she will be teaching at Kings Short Hills on Tuesday, April 21:
POACHED EGGS
MAKES 6 EGGS
Poached eggs scare people and they shouldn’t. Prep ahead (yep, you can do this) and reheat in a water bath, in a low oven, for the perfect no fuss brunch that will make you look like a superstar.
1 tablespoon fine sea salt
1 teaspoon white-wine vinegar
6 eggs
Extra-virgin olive oil
Bring a pot of water to a boil, season with salt and vinegar. Crack egg and place in a tiny ramekin.
Slowly drop one egg at a time into the water, positioning the ramekin as close to the water as possible. Cover and allow the egg to boil for 2 minutes. Remove the egg with a slotted spoon and place on a paper towel to dry.
Trim excess white and place on a baking sheet drizzled with olive oil. Repeat with the remaining eggs.
These can be kept warm in a 200° F oven until you’re ready to serve them.
If you’re not planning to serve immediately, remove eggs from the pot and place in an ice bath to stop cooking. Eggs can be made the night before, kept in an ice bath in the refrigerator and reheated in a low oven.
For a smaller pot, don’t attempt more than 1 – 2 eggs per batch. This may seem tedious but it’ll prevent the egg whites from wrapping up in each other or breaking the yolks.
CHIVE HOLLANDAISE
MAKES 1 CUP
Hollandaise uses the same technique as homemade mayo, but with butter. It is the ultimate breakfast sauce. The trick is fresh, room-temperature eggs.
1 egg yolk, room temperature
1 tablespoon lemon juice
1/2 teaspoon fine sea salt
1 stick unsalted butter (1/2 cup), melted and cooled
1 tablespoon chopped chives
In a metal bowl place egg yolk, lemon juice and salt.
Over a double boiler heat egg yolk for 1 minute, whisking continuously until just warmed.
Remove eggs from heat and slowly whisk in melted butter, a drop at a time, until an emulsified sauce forms that is thick and creamy.
Add chives and season with salt, if needed.
Poached eggs with hollandaise sauce.
Lemon & Salt: A modern girl’s guide to culinary revelry, by Ashton Keefe.
Recipe reprinted with permission from the author.
Book available for purchase here.
JOE CALAFIORE
Joe Calafiore, previously deputy GM at Battello has been promoted to GM, 502 Washington Boulevard, Jersey City (201-798-1798).
MARC HUDACSKO
Marc Hudacsko, previously GM at the Washington House in Basking Ridge is the new GM at Osteria Morini, 107 Morristown Road, Bernardsville (908-221-0040).
KLAUS KRONSTEINER
Klaus Kronsteiner, formerly of Moonshine Supper Club and Liberty National is the new pastry chef at The Kitchen at Grove Station, 299 Marin Blvd, Jersey City (551-222-4362).
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].