Recipes: A Comfort-Food Feast

Normally Chef Tyler Lyne, Pastry Chef Jennifer Lyne, and Chef Micah Cook are using their encyclopedic knowledge of molecular gastronomy, epicurean precision, and signature artistry to create dishes that push the boundaries of culinary creativity and that stir delectation and delight. The momentum and ingenuity only builds from the canapés with dishes that dazzle and astound, plates that double as works of art. The incredible combinations of ingredients and textures sweep diners into a reverie of flavor and feeling. Phones are ignored as diners lose themselves in the enjoyment of eating … but as each new plate is delivered to the table, phones are quickly grasped along with the viewers’ astonishment at the visual artistry. Then, in the final act, the secret weapon: Pastry Chef Jennifer Lyne follows up the stunning savory dishes with exquisite delicacies that regularly make jaws drop. Instagrammable moments are captured in a flurry of clicks, and looks of anticipation are shared as if to say, Are we really going to dig into this gorgeous creation? Then the crescendo of expectancy dissipates into a soothing wave of approving murmurs as guests are again lost in a new world of flavors and textures. 

This is a regular experience each Saturday night at Tasting TBL, and the chefs are currently in a flurry of preparations for the newest menu and their own Easter Sunday celebration with family. So in anticipation of this special family weekend, we thought we’d share recipes for some of our favorite comfort-food dishes. We’ve got three simple yet decadent dishes: a classic spaghetti and meatballs, short-rib with veggies, chicken pot pie, and a blueberry brown-butter tart. You can make all four courses for your gathering or you can focus on just one!

These soul-satisfying dishes remind us of home and the ones who make us feel most at home—no matter where we are. So whip up your favorite dish, hide the Easter eggs for the kiddos, crack open a bottle of bubbly, and get ready to share this fabulous meal with your favorite people.

Celebrate With Comfort Food

Spaghetti and Meatballs

Yields 25 servings

Note: This recipe yields 25 servings, so you can make this for a big Sunday gathering or reduce the measurements for two.

Ingredients

Panade:

Butter, 150 grams

Garlic, sliced, 150 grams

Red onion, diced large, 150 grams

Rosemary, picked and chopped, 70 grams

Parsley, picked and chopped, 70 grams

Thyme, picked and chopped, 70 grams

Pullman loaf, diced large, 400 grams  

Milk/Chicken Stock (50/50), as needed (start with 2 quarts) 

Meatballs:

Beef, ground, 1,000 grams  

Veal, ground, 1,000 grams

Pork, ground, 1,000 grams  

Panade, 1,000 grams

Paprika, 35 grams

Nutmeg, 35 grams

Egg, 4 each

Salt, 54 grams

Pepper, 10 grams

Marinara Sauce:

Olive oil, 106 grams

Garlic, sliced, 106 grams

Onion, diced small, 425 grams

Canned whole tomatoes, 1,488 grams

Basil, 1 bunch

Salt, 21 grams

Directions

Panade:

Add all ingredients to large Rondue. Sweat for 45 minutes to an hour until fully tender. It is best to cook on an induction burner. The end product should not have any color.

Meatballs:

Place meat in the big mixing bowl. Add all ingredients except the panade. Using the grinder attachment, grind the panade mixture into the bowl. Using the paddle attachment, whip the meatball mixture together until fully combined but not over-whipped. (More whipping will create a tougher product.) Form into meatballs and deep fry till golden brown. Roast in an oven until fully cooked with some marinara sauce.

Marinara Sauce:

Cook garlic and olive oil on low or medium heat until slightly golden brown. Add the onions and sweat but no color. Add in canned tomatoes and cook for 45 minutes. Stir frequently, scraping the bottom of the pot. Do not allow it to burn. Add basil to steep. Food-mill everything and let cool. Taste and season accordingly.

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Beef Short Rib with Veggies

Yields 1 serving

Ingredients

Braised Short Rib:

14 oz. short rib, 400 grams

Salt

Pepper

Extra virgin olive oil

Beef broth

Asparagus, 8 each

Red bliss potato, wedges, 6 each

Carrot, oblique cut, 6 each

Garnish:

Gravy, 225 grams

Parsley sprigs, 6

Directions

1. Season short rib.

2. Sear in a pan.

3. Vacuum seal in a bag.

4. Cook at 58C for 48 hours.

5. Cool and portion.

6. Sear again in butter and aromatics.

7. Slice and serve.

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Chicken Pot Pie

Yields 1 serving

Ingredients

Chicken Pot Pie Filling:

Pulled chicken, cooked and picked, 125 grams

Grapeseed oil, 25 grams

Button mushrooms, quartered, 55 grams

Onions, 33 grams

Celery, large dices, 75 grams

Dried parsley, 1 gram

Chicken Broth, 500 grams

Blonde roux, 100 grams

Peas & diced carrots, 125 grams

Salt, 5 grams

Pepper, 1 grams

Chicken Broth:

Knorr chicken base, 13 grams

Water, 500 grams

Rosemary stems, 0.5 stem

Thyme stems, 2.0 stems

Fresh bay leaf, 2 each

Crust Topper:

Mini cheddar biscuit, 7 each

Directions

1. Heat a large skillet, add grapeseed oil, and sautee the mushrooms and onion. Cook on medium heat to caramelize.

2. Add celery. Stir well to pick up some of the caramelization and flavor. Add the picked chicken.

3. Add your blonde roux and mix until it begins to melt.

4. Add chicken broth in three stages whisking the whole time to prevent lumps. Bring to a boil then lower to a simmer. Cook until the chicken is tender and the vegetables are soft, but still have bite and the liquid has thickened.

5. Thicken with a cornstarch slurry.

6. Remove from the heat and add the peas, carrots and dried parsley.

7. Season with salt and pepper.

8. To serve, fill a bowl with chicken filling and place 7 mini cheddar biscuits on top.

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Blueberry Brown-Butter Tart

Yield 2 servings

Ingredients

Brown Butter Batter:

Eggs, 38 grams

Sugar, 50 grams

Flour, 30 grams

Brown Butter, 38 grams

Vanilla Extract, 3 grams

Salt, 1 gram

Butterscotch Sauce:

Cream, 127 grams

Dark brown sugar, 71 grams

Butter, 18 grams

Vanilla bean, 0.6 each

Glucose syrup, 2 grams

Maldon sea salt, 0.6 grams

Blueberry Mousse:

Blueberry Puree, 150 grams

Yolks, 38 grams

Sugar, 38, grams

Cornstarch, 15 grams

Gelatin sheets, 2 each

Lemon juice, 6 grams

Heavy cream, whipped, 75 grams

Whipped Creme Fraiche:

Creme fraiche, 83 grams

Heavy cream, 13 grams

Sugar, 10 grams

Tart Dough:

Butter, 63 grams

Powdered sugar, 22 grams

Flour, 50 grams

Salt, 1 gram

Eggs, 13 grams

Fresh blueberries, 1 pint

Directions

Brown Butter Batter:

Put butter in small pot and cook until it turns light brown. Whisk eggs, sugar, and vnailla together to combine. Add in flour and salt. Slowly stream in hot brown butter. Refrigerate until ready to use.

Butterscotch Sauce: 

Put cream, sugar, butter, glucose, and vanilla bean in a pot. Heat gently until sugar is dissolved. Simmer for 5 minutes until the mixture has thickened slightly. Test consistency. Strain and blend in Maldon sea salt. Cool and reserve in a container until ready to use.

Blueberry Mousse: 

Bloom gelatine sheets in ice water. Whip heavy cream and put in fridge. Heat puree in a pot until warm. In a bowl, whisk together yolks, sugar and cornstarch. Pour some of the hot puree into the bowl and whisk together. Add this mixture back to the pot and cook over medium heat, whisking constantly. When mixture comes to a boil, cook for one minute. Take off heat. Drain gelatin and whisk into blueberry mixture. Cool mixture down in fridge until it is cool to touch. Whisk blueberry mixture to make it smooth again. To make it smooth again, fold in whipped cream.

Whipped Creme Fraiche: 

Whip everything together until medium peaks form.

Tart Dough: 

Cream butter and sugar together. Add eggs slowly and scrape down sides and bottom of bowl. Add flour and salt. Chill dough for 1 hour. Roll out until ⅛-inch thickness. Cut out dough with 3-inch ring cutter.

Assemble: 

Spray 3-inch ring mold with Pam spray. Put Tart Dough in the bottom of the mold. Top with fresh blueberries to cover the dough. Pour Brown Butter Batter over the top, about 3/4 full. Bake at 350 F for 15-20 minutes or until golden brown and batter is set; toothpick should come out clean. Let tarts cool. Smear the Whipped Creme Fraiche on the plate, place tart down, pipe kisses of the blueberry mousse. Warm butterscotch sauce and pour some over the top of the tart.