Bake the cake in a 325-degree oven in a water bath, until you observe that the top has a thin, dry crust.Add the chipotle, then gently whisk in the flour. With a wire whisk, incorporate the egg mixture into the chocolate mixture. Beat the eggs and the remaining 1/3 cup of sugar until the eggs thicken slightly.Make sure each chunk of butter is thoroughly melted before adding the next. Next, add the butter little by little.When bubbling, pour mixture over chocolate chips and whisk to assist in smooth melting. In a saucepan, boil the orange juice and 1 cup of the sugar together.Butter a 9-inch round pan and line with parchment paper butter the paper.Boca Negra (Chocolate-Chipotle Torta)Ĩ ounces (two sticks) sweet butter, cut into 2-inch chunksġ teaspoon canned chipotle peppers, seeded and pureed They'll charge you $5 to uncork what you bring, but their elixirs for those who bring liquor for mixed drinks will include raw honey, elderflower and lemon.Īnd you never know who you'll be dining next to: On May 24, musician Livingston Taylor made an appearance. Pastry chef Ann Moynihan, who began her career at Chez Henri in Cambridge, uses just a smidgeon of spicy, smoky chipotle pepper to scent dark chocolate for her Boca Negra Torte.īut don't miss the simple, fresh and local entrees, including Allen Farm Lamb Two Ways, roasted chicken, fluke, butter-basted lobster, ricotta gnocchi, rare tuna steaks and sirloin. The recipe sent by chef Paul O'Connell from the new Chilmark Tavern makes us want to start dinner with dessert. You can substitute Roquefort, Danish bleu or ricotta cheese for the Gorgonzola. Pour over the figs as soon as they come out of the oven. Continue boiling until it reduces to about 1/4 cup, about 10 minutes. Place the vinegar in a small saucepan and bring to a boil over a high heat.Cook until they are gooey and charred on the outside but still firm, about 15 to 18 minutes. Wrap each with a slice of ham and sprinkle with the oil, rosemary, salt and pepper. Place the figs on a medium size pan and stuff each one with 1 tablespoon of Gorgonzola.This is a great dish to prepare ahead of time and cook just before serving." Gorgonzola Stuffed Figs with Balsamic GlazeĨ fresh figs, quartered through stem end onlyĢ teaspoons finely chopped fresh rosemary leaves He writes: "I'm constantly referring back to the classics. Here is a signature dish from chef Todd English. "When I cooked, I had to run and get more chicken bones at the store for stock."ĭespite the cost of food on the island, Brenner said, Figs at 29 Fair is keeping average entree prices at about $20. There are a lot of timing issues involved that you don't have in Boston," Brenner said. "You have to anticipate not receiving products on time. The challenge in working on Nantucket, Brenner said, is that supplies are expensive and it's sometimes hard to find things if you run out unexpectedly. He has also been talking to local farmers, although there isn't much produce yet. It's a beautiful room with wooden floors that slant, fireplaces and a somewhat modern kitchen."īrenner said he's looking forward to using local seafood, starting with fluke (the season starts this week) and followed by striper in July. "It's haunted," Brenner said, "they say by a little girl. It was built as a ship captain's house in 1709, and has its original wide plank pine floors and some wooden wall planks from the period. The space is Nantucket's oldest inn and restaurant. The newest addition is Figs at 29 Fair, which opened last month as part of Peter Karlson and Danielle deBenedictis' Summer House properties on Nantucket.īrenner, who cooked a kickoff dinner May 16 at the 65-seat restaurant, said it's intriguing to be working in a historic building that's more than three centuries old. Our first conversation was with Joe Brenner, executive chef for Todd English Enterprises, which started with Olives in Charlestown and now has 15 restaurants, including Figs, Bonfire, Kingfish, Blue Zoo, and Tuscany at Mohegan Sun. With new restaurants opening all over the Cape and Islands, it was clearly time to check out at least a few of the newcomers and emerge with some signature recipes readers can make at home or enjoy when they dine out.
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