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DATE NIGHT II
cook:
3 h 20 min
1,366,003 views Fun Fact: Cornish game hens are neither Cornish nor are they game poultry. In fact, they are just a particular breed of young chicken that must weigh less than 2 lbs (according to the USDA). So anyway, try out these miniature chicken recipes for your next date night extravaganza!
2 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Whipped Ricotta
1 baguette
As needed olive oil
To taste kosher salt
To taste freshly ground black pepper
1 ½ tbsp extra virgin olive oil
8 oz whole milk ricotta
½ Zest of lemon
For the Confit Tomatoes
8 oz cherry tomatoes
3 garlic cloves, smashed
4 ½ basil leaves
1 bay leaf
1 ½ cup mild olive oil
To taste kosher salt
½ tsp black peppercorns
2 Optional: chiles de arbol
8 oz Whipped Ricotta (see recipe above)
For the Basil Oil
1 cup basil leaves, packed
½ cup extra virgin olive oil
pinch kosher salt
For the Deconstructed Pesto
⅓ cup pinenuts
1 garlic clove, minced or crushed
8 oz Whipped Ricotta (see recipe above)
2 - 3 tbsp Basil Oil (see recipe above)
¼ cup parmesan cheese, grated
2 ½ basil leaves
To taste flaky salt
For the Browned Butter Sage
⅓ cup pistachios, raw
5 tbsp unsalted butter
5 ½ sage leaves
8 oz Whipped Ricotta (see recipe above)
1 - 2 tbsp honey (or to taste)
To taste kosher salt
To taste freshly ground black pepper
For the Cornish Hen
2 Cornish hens
½ cup kosher salt + more to taste
2 tsp freshly ground black pepper + more to taste
1 tsp baking powder
¼ cup duck fat, melted (or clarified butter)
2 yellow onions, roughly chopped
4 celery stalks, roughly chopped
3 large carrots, roughly chopped
2 sprigs rosemary
4 ½ thyme sprigs
6 garlic cloves, smashed
For the Simple Mustard Pan Sauce
2 tbsp reserved drippings or fond
½ shallot, minced
1 cup chicken stock, preferably homemade
½ Juice of lemon
1 tsp dijon mustard
3 tbsp unsalted butter
To taste kosher salt
To taste freshly ground black pepper
¼ cup To garnish: parsley, chopped
For the Gremolata
¾ cup parsley, chopped
½ shallot, minced
1 garlic clove, minced
1 Zest of lemon
To taste kosher salt
To taste freshly ground black pepper
For the Fig Port Sauce
1 tbsp olive oil
1 shallot, finely chopped
1 cup port
¾ cup chicken stock, preferably homemade
1 sprig rosemary
8 fresh mission figs, quartered
2 tbsp unsalted butter, cubed + cold
To taste kosher salt
To taste freshly ground black pepper
For the Parsnip Puree
1 lb parsnips, peeled + cut into 1 inch pieces
¾ cup whole milk
¾ cup heavy cream
3 - 4 cloves garlic, roasted or confit
2 sprigs thyme
To taste kosher salt
2 tbsp unsalted butter
To taste white pepper
For the Superfine Sugar
½ cup sugar
For the Vanilla Creme Brulee
10 oz heavy cream
2 oz granulated sugar, divided
¼ tsp kosher salt
1 vanilla bean pod, seeds removed and reserved
3 large egg yolks
As needed superfine sugar (see recipe above)
For the Matcha Creme Brulee
2 oz granulated sugar, divided
1 ½ tsp matcha powder
10 oz heavy cream
¼ tsp kosher salt
3 large egg yolks
As needed superfine sugar (see recipe above)
For the Citrus Creme Brulee
10 oz heavy cream
3 Zest of oranges
2 oz granulated sugar, divided
¼ tsp kosher salt
3 large egg yolks
1 ½ tbsp lemon juice, preferably meyer lemons
As needed superfine sugar (see recipe above)
TOOLS
Babish Colander
Babish Mixing Bowl
Babish Tiny Whisk Set
Babish Medium Pot
Babish "Clef" Knife
Babish Cutting Board
Babish Cast Iron Skillet
Babish Everyday Pan
Babish Mini Prep Bowls
DIRECTIONS
1.
For the Whipped Ricotta
1.
Preheat the oven to 400°F.
2.
Slice the baguette into 1-inch slices. Arrange the bread slices on a rack placed in a large rimmed baking sheet.
1 baguette
3.
Brush the slices with olive oil, season to taste with salt and pepper, then bake for 6-8 minutes per side or until crisp and lightly browned. Reserve until ready to serve.
As needed olive oil
To taste kosher salt
To taste freshly ground black pepper
4.
Add the ricotta and lemon zest to the bowl of a food processor. While the machine is running, stream in the olive oil.
8 oz whole milk ricotta
½ Zest of lemon
1 ½ tbsp extra virgin olive oil
5.
Season to taste with salt and pepper, then serve with topping of choice (see recipes below) and baguette slices.
To taste kosher salt
To taste freshly ground black pepper
6.
For the Confit Tomatoes
1.
Preheat the oven to 275 °F.
2.
Combine the tomatoes, garlic, basil, and bay leaf in a small ceramic baking dish.
8 oz cherry tomatoes
3 garlic cloves, smashed
4 ½ basil leaves
1 bay leaf
3.
Pour the olive oil over the ingredients until the tomatoes are mostly covered and season generously with salt, pepper, and chiles (if using).
1 ½ cup mild olive oil
To taste kosher salt
½ tsp black peppercorns
2 Optional: chiles de arbol
4.
Bake for 1 ½ - 2 hours covered.
5.
Serve the tomatoes over Whipped Ricotta and finish with a drizzle of the confit oil and more salt.
8 oz Whipped Ricotta (see recipe above)
6.
For the Basil Oil
1.
Blanch the basil leaves in boiling water for 15 seconds. Then, transfer the basil leaves to an ice bath to cool.
1 cup basil leaves, packed
2.
Strain the basil leaves and place them in the bowl of a food processor. Add the oil and salt, then process until the mixture is pureed.
½ cup extra virgin olive oil
pinch kosher salt
3.
Allow the mixture to sit in the refrigerator for 1 hour or up to 8 hours.
4.
Bring the oil back to room temperature, then strain and use.
5.
For the Deconstructed Pesto
1.
Preheat the oven to 375 °F.
2.
Add the pinenuts to a small skillet.
⅓ cup pinenuts
3.
Toast the nuts over medium heat for 4-5 minutes, or until fragrant and lightly browned. Remove them from the pan and allow them to cool.
4.
Add the garlic cloves to the Whipped Ricotta and stir to combine.
1 garlic clove, minced or crushed
8 oz Whipped Ricotta (see recipe above)
5.
Sprinkle the pinenuts over the Whipped Ricotta mixture and drizzle with Basil Oil. Top with the parmesan cheese, basil leaves, and season with flaky salt.
⅓ cup pinenuts
2 - 3 tbsp Basil Oil (see recipe above)
¼ cup parmesan cheese, grated
2 ½ basil leaves
To taste flaky salt
6.
For the Browned Butter Sage
1.
Toast the pistachios in a small pan for 4-5 minute or until fragrant and lightly browned. Reserve until ready to serve.
⅓ cup pistachios, raw
2.
Melt the butter over medium-low heat in a skillet. Add the sage and continue cooking the butter until the butter solids have browned, about 4-5 minutes. Make sure to stir or swirl the mixture periodically to avoid burning.
5 tbsp unsalted butter
5 ½ sage leaves
3.
Drizzle the browned butter over the Whipped Ricotta, top with a drizzle of honey, reserved pistachios, salt, and pepper.
8 oz Whipped Ricotta (see recipe above)
1 - 2 tbsp honey (or to taste)
To taste kosher salt
To taste freshly ground black pepper
4.
For the Cornish Hen
1.
Split the cornish hens in half lengthwise using a sharp cleaver or poultry shears.
2 Cornish hens
2.
Combine the salt, pepper, and baking powder in a small bowl. Generously coat the hens in the dry brine.
½ cup kosher salt + more to taste
2 tsp freshly ground black pepper + more to taste
1 tsp baking powder
3.
Refrigerate the hens, uncovered, on a rimmed baking sheet for a minimum of 4 hours or up to 24 hours.
4.
Preheat the oven to 450 °F.
5.
Pat the hens dry and brush the hens down with melted duck fat, then season generously with salt and pepper.
¼ cup duck fat, melted (or clarified butter)
kosher salt + more to taste
freshly ground black pepper + more to taste
6.
Place the chopped vegetables, herbs, and garlic in a large rimmed baking sheet.
2 yellow onions, roughly chopped
4 celery stalks, roughly chopped
3 large carrots, roughly chopped
2 sprigs rosemary
4 ½ thyme sprigs
6 garlic cloves, smashed
7.
Place a rack over the vegetables and transfer the cornish hens to the racks, skin-side up.
8.
Roast the hens for 15-20 minutes or until golden brown. Reduce the heat to 375 °F, then roast for an additional 35-40 minutes or until the internal temperature of the thickest part of the thigh reaches 180 °F and the breast reaches 170 °F.
9.
Strain and reserve the pan drippings. Allow the birds to rest for 10-15 minutes before serving.
10.
Alternatively, after patting the dry-brined chickens dry, transfer them to a cold high-sided skillet, skin-side down. Cook the hens over medium-high heat until the skin has browned, about 6-8 minutes. Flip the hens over and transfer them to a 375 °F oven. Then roast for an additional 35-40 minutes or until the internal temperature of the thickest part of the thigh reaches 180 °F and the breast reaches 170 °F. Reserve the pan with the fond for the pan sauce (see recipe below).
11.
Serve with parsnip puree (see recipe below) and sauce of choice.
12.
For the Simple Mustard Pan Sauce
1.
Over medium, re-heat the reserved drippings or fond. Add the shallot and cook for 3-4 minutes or until tender.
2 tbsp reserved drippings or fond
½ shallot, minced
2.
Deglaze the pan with chicken stock. Add the lemon juice and simmer the sauce until it has reduced by about 75%.
1 cup chicken stock, preferably homemade
½ Juice of lemon
3.
Once reduced, turn off the heat and add the mustard and butter. Whisk to combine the sauce.
1 tsp dijon mustard
3 tbsp unsalted butter
4.
Season the sauce to taste with salt and pepper, then garnish with parsley.
To taste kosher salt
To taste freshly ground black pepper
¼ cup To garnish: parsley, chopped
5.
For the Gremolata
1.
Combine the parsley, shallot, garlic, lemon zest, salt, and pepper in a small bowl.
¾ cup parsley, chopped
½ shallot, minced
1 garlic clove, minced
1 Zest of lemon
To taste kosher salt
To taste freshly ground black pepper
2.
Cover and refrigerate until ready to serve.
3.
For the Fig Port Sauce
1.
Heat the olive oil in a large skillet. Add the shallot and cook until just turning translucent, about 2-3 minutes.
1 tbsp olive oil
1 shallot, finely chopped
2.
Add the port and chicken stock, rosemary, and figs to the skillet. Cook for 10-12 minutes, or until the sauce has reduced by 75%.
1 cup port
¾ cup chicken stock, preferably homemade
1 sprig rosemary
8 fresh mission figs, quartered
3.
Turn off the heat and mount the sauce with the cold butter.
2 tbsp unsalted butter, cubed + cold
4.
Season to taste with salt and pepper, then serve immediately.
To taste kosher salt
To taste freshly ground black pepper
5.
For the Parsnip Puree
1.
Add the parsnips, milk, cream, garlic, thyme, and a pinch of salt to a medium pot. Bring the mixture to a simmer, then continue cooking for 12-15 minutes or until the parsnips are completely tender.
1 lb parsnips, peeled + cut into 1 inch pieces
¾ cup whole milk
¾ cup heavy cream
3 - 4 cloves garlic, roasted or confit
2 sprigs thyme
2.
Using a slotted spoon, transfer the parsnips and butter to a food processor. With the machine running, stream in enough milk/cream mixture to form a smooth puree.
2 tbsp unsalted butter
3.
Season the parsnip puree to taste with salt and white pepper.
To taste kosher salt
To taste white pepper
4.
For the Superfine Sugar
1.
Blend the sugar in a food processor for 3-4 minutes.
½ cup sugar
2.
Reserve until ready to use.
3.
For the Vanilla Creme Brulee
1.
Preheat the oven to 275 °F with convection. Place a cake pan filled with about 2 inches of water in the oven to preheat.
2.
Combine the heavy cream, about ½ the sugar, salt, and vanilla bean (seeds and pod) in a small pot. Bring the mixture to a simmer, then turn off the heat. Let the mixture sit while the next step is prepared.
10 oz heavy cream
1 oz granulated sugar, divided
¼ tsp kosher salt
1 vanilla bean pod, seeds removed and reserved
3.
In a medium bowl, whisk together the egg yolks and the remaining sugar.
3 large egg yolks
1 oz granulated sugar, divided
4.
Temper the hot cream mixture into the egg yolk mixture.
5.
Strain the creme brulee batter and deposit it into two 6-oz ramekins. Remove any bubbles from the surface using a torch.
6.
Transfer the filled ramekins to the preheated water bath in the oven.
7.
Bake the creme brulees for 20-25 minutes or until just the center remains wobbly.
8.
Let the creme brulees cool inside the water bath until they reach room temperature, about 2 hours.
9.
Wrap and transfer the creme brulees to the refrigerate to chill overnight.
10.
When ready to serve, sprinkle a thin layer of super fine sugar over the surface of each creme brulee. Torch the sugar until caramelized.
As needed superfine sugar (see recipe above)
11.
For the Matcha Creme Brulee
1.
Preheat the oven to 275 °F with convection. Place a cake pan filled with about 2 inches of water in the oven to preheat.
2.
Whisk together about ½ the sugar and matcha together.
1 oz granulated sugar, divided
1 ½ tsp matcha powder
3.
Combine the heavy cream, sugar/matcha mixture, and salt in a small pot. Bring the mixture to a simmer, then turn off the heat. Let the mixture sit while the next step is prepared.
10 oz heavy cream
¼ tsp kosher salt
4.
In a medium bowl, whisk together the egg yolks and the remaining sugar.
3 large egg yolks
1 oz granulated sugar, divided
5.
Temper the hot cream mixture into the egg yolk mixture.
6.
Strain the creme brulee batter and deposit it into two 6-oz ramekins. Remove any bubbles from the surface using a torch.
7.
Transfer the filled ramekins to the preheated water bath in the oven.
8.
Bake the creme brulees for 20-25 minutes or until just the center remains wobbly.
9.
Let the creme brulees cool inside the water bath until they reach room temperature, about 2 hours.
10.
Wrap and transfer the creme brulees to the refrigerate to chill overnight.
11.
When ready to serve, sprinkle a thin layer of super fine sugar over the surface of each creme brulee. Torch the sugar until caramelized.
As needed superfine sugar (see recipe above)
12.
For the Citrus Creme Brulee
1.
Combine the heavy cream and orange zest in a small bowl. Refrigerate for 2 hours to allow the heavy cream to infuse.
10 oz heavy cream
3 Zest of oranges
2.
Preheat the oven to 275 °F with convection. Place a cake pan filled with about 2 inches of water in the oven to preheat.
3.
Combine the steeped heavy cream, about ½ the sugar, and salt in a small pot. Bring the mixture to a simmer, then turn off the heat. Let the mixture sit while the next step is prepared.
1 oz granulated sugar, divided
¼ tsp kosher salt
4.
In a medium bowl, whisk together the egg yolks, lemon juice, and the remaining sugar.
3 large egg yolks
1 ½ tbsp lemon juice, preferably meyer lemons
1 oz granulated sugar, divided
5.
Temper the hot cream mixture into the egg yolk mixture.
6.
Strain the creme brulee batter and deposit it into two 6-oz ramekins. Remove any bubbles from the surface using a torch.
7.
Transfer the filled ramekins to the preheated water bath in the oven.
8.
Bake the creme brulees for 20-25 minutes or until just the center remains wobbly.
9.
Let the creme brulees cool inside the water bath until they reach room temperature, about 2 hours.
10.
Wrap and transfer the creme brulees to the refrigerate to chill overnight.
11.
When ready to serve, sprinkle a thin layer of superfine sugar over the surface of each creme brulee. Torch the sugar until caramelized.
As needed superfine sugar (see recipe above)
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