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DATE NIGHT II

cook:

3 h 20 min

Picture for DATE NIGHT II

1,355,862 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

For the Whipped Ricotta

baguette

1 baguette

As needed olive oil

As needed olive oil

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

extra virgin olive oil

1 ½ tbsp extra virgin olive oil

whole milk ricotta

8 oz whole milk ricotta

Zest of  lemon

½ Zest of lemon

For the Confit Tomatoes

For the Confit Tomatoes

cherry tomatoes

8 oz cherry tomatoes

garlic cloves, smashed

3 garlic cloves, smashed

basil leaves

4 ½ basil leaves

bay leaf

1 bay leaf

mild olive oil

1 ½ cup mild olive oil

To taste kosher salt

To taste kosher salt

black peppercorns

½ tsp black peppercorns

Optional:  chiles de arbol

2 Optional: chiles de arbol

Whipped Ricotta (see recipe above)

8 oz Whipped Ricotta (see recipe above)

For the Basil Oil

For the Basil Oil

basil leaves, packed

1 cup basil leaves, packed

extra virgin olive oil

½ cup extra virgin olive oil

kosher salt

pinch kosher salt

For the Deconstructed Pesto

For the Deconstructed Pesto

pinenuts

⅓ cup pinenuts

garlic clove, minced or crushed

1 garlic clove, minced or crushed

Whipped Ricotta (see recipe above)

8 oz Whipped Ricotta (see recipe above)

Basil Oil (see recipe above)

2 - 3 tbsp Basil Oil (see recipe above)

parmesan cheese, grated

¼ cup parmesan cheese, grated

basil leaves

2 ½ basil leaves

To taste flaky salt

To taste flaky salt

For the Browned Butter Sage

For the Browned Butter Sage

pistachios, raw

⅓ cup pistachios, raw

unsalted butter

5 tbsp unsalted butter

sage leaves

5 ½ sage leaves

Whipped Ricotta (see recipe above)

8 oz Whipped Ricotta (see recipe above)

honey (or to taste)

1 - 2 tbsp honey (or to taste)

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Cornish Hen

For the Cornish Hen

Cornish hens

2 Cornish hens

kosher salt + more to taste

½ cup kosher salt + more to taste

freshly ground black pepper + more to taste

2 tsp freshly ground black pepper + more to taste

baking powder

1 tsp baking powder

duck fat, melted (or clarified butter)

¼ cup duck fat, melted (or clarified butter)

yellow onions, roughly chopped

2 yellow onions, roughly chopped

celery stalks, roughly chopped

4 celery stalks, roughly chopped

large carrots, roughly chopped

3 large carrots, roughly chopped

sprigs rosemary

2 sprigs rosemary

thyme sprigs

4 ½ thyme sprigs

garlic cloves, smashed

6 garlic cloves, smashed

For the Simple Mustard Pan Sauce

For the Simple Mustard Pan Sauce

reserved drippings or fond

2 tbsp reserved drippings or fond

shallot, minced

½ shallot, minced

chicken stock, preferably homemade

1 cup chicken stock, preferably homemade

Juice of  lemon

½ Juice of lemon

dijon mustard

1 tsp dijon mustard

unsalted butter

3 tbsp unsalted butter

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

To garnish:  parsley, chopped

¼ cup To garnish: parsley, chopped

For the Gremolata

For the Gremolata

parsley, chopped

¾ cup parsley, chopped

shallot, minced

½ shallot, minced

garlic clove, minced

1 garlic clove, minced

Zest of  lemon

1 Zest of lemon

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Fig Port Sauce

olive oil

1 tbsp olive oil

shallot, finely chopped

1 shallot, finely chopped

port

1 cup port

chicken stock, preferably homemade

¾ cup chicken stock, preferably homemade

rosemary

1 sprig rosemary

fresh mission figs, quartered

8 fresh mission figs, quartered

unsalted butter, cubed + cold

2 tbsp unsalted butter, cubed + cold

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Parsnip Puree

For the Parsnip Puree

parsnips, peeled + cut into 1 inch pieces

1 lb parsnips, peeled + cut into 1 inch pieces

whole milk

¾ cup whole milk

heavy cream

¾ cup heavy cream

garlic, roasted or confit

3 - 4 cloves garlic, roasted or confit

sprigs thyme

2 sprigs thyme

To taste kosher salt

To taste kosher salt

unsalted butter

2 tbsp unsalted butter

To taste white pepper

To taste white pepper

For the Superfine Sugar

For the Superfine Sugar

sugar

½ cup sugar

For the Vanilla Creme Brulee

For the Vanilla Creme Brulee

heavy cream

10 oz heavy cream

granulated sugar, divided

2 oz granulated sugar, divided

kosher salt

¼ tsp kosher salt

vanilla bean pod, seeds removed and reserved

1 vanilla bean pod, seeds removed and reserved

large egg yolks

3 large egg yolks

As needed superfine sugar (see recipe above)

As needed superfine sugar (see recipe above)

For the Matcha Creme Brulee

For the Matcha Creme Brulee

granulated sugar, divided

2 oz granulated sugar, divided

matcha powder

1 ½ tsp matcha powder

heavy cream

10 oz heavy cream

kosher salt

¼ tsp kosher salt

large egg yolks

3 large egg yolks

As needed superfine sugar (see recipe above)

As needed superfine sugar (see recipe above)

For the Citrus Creme Brulee

For the Citrus Creme Brulee

heavy cream

10 oz heavy cream

Zest of  oranges

3 Zest of oranges

granulated sugar, divided

2 oz granulated sugar, divided

kosher salt

¼ tsp kosher salt

large egg yolks

3 large egg yolks

lemon juice, preferably meyer lemons

1 ½ tbsp lemon juice, preferably meyer lemons

As needed superfine sugar (see recipe above)

As needed superfine sugar (see recipe above)

TOOLS

Babish Colander

Babish Colander

Babish Mixing Bowl

Babish Mixing Bowl

Babish Tiny Whisk Set

Babish Tiny Whisk Set

Babish Medium Pot

Babish Medium Pot

Babish "Clef" Knife

Babish "Clef" Knife

Babish Cutting Board

Babish Cutting Board

Babish Cast Iron Skillet

Babish Cast Iron Skillet

Babish Everyday Pan

Babish Everyday Pan

Babish Mini Prep Bowls

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.

baguette

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

As needed olive oil

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

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.

whole milk ricotta

8 oz whole milk ricotta

Zest of  lemon

½ Zest of lemon

extra virgin olive oil

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 kosher salt

To taste freshly ground black pepper

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.

cherry tomatoes

8 oz cherry tomatoes

garlic cloves, smashed

3 garlic cloves, smashed

basil leaves

4 ½ basil leaves

bay leaf

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).

mild olive oil

1 ½ cup mild olive oil

To taste kosher salt

To taste kosher salt

black peppercorns

½ tsp black peppercorns

Optional:  chiles de arbol

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.

Whipped Ricotta (see recipe above)

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.

basil leaves, packed

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.

extra virgin olive oil

½ cup extra virgin olive oil

kosher salt

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.

pinenuts

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.

garlic clove, minced or crushed

1 garlic clove, minced or crushed

Whipped Ricotta (see recipe above)

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.

pinenuts

⅓ cup pinenuts

Basil Oil (see recipe above)

2 - 3 tbsp Basil Oil (see recipe above)

parmesan cheese, grated

¼ cup parmesan cheese, grated

basil leaves

2 ½ basil leaves

To taste flaky salt

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.

pistachios, raw

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.

unsalted butter

5 tbsp unsalted butter

sage leaves

5 ½ sage leaves

3.

Drizzle the browned butter over the Whipped Ricotta, top with a drizzle of honey, reserved pistachios, salt, and pepper.

Whipped Ricotta (see recipe above)

8 oz Whipped Ricotta (see recipe above)

honey (or to taste)

1 - 2 tbsp honey (or to taste)

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

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.

Cornish hens

2 Cornish hens

2.

Combine the salt, pepper, and baking powder in a small bowl. Generously coat the hens in the dry brine.

kosher salt + more to taste

½ cup kosher salt + more to taste

freshly ground black pepper + more to taste

2 tsp freshly ground black pepper + more to taste

baking powder

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.

duck fat, melted (or clarified butter)

¼ cup duck fat, melted (or clarified butter)

kosher salt + more to taste

kosher salt + more to taste

freshly ground black pepper + more to taste

freshly ground black pepper + more to taste

6.

Place the chopped vegetables, herbs, and garlic in a large rimmed baking sheet.

yellow onions, roughly chopped

2 yellow onions, roughly chopped

celery stalks, roughly chopped

4 celery stalks, roughly chopped

large carrots, roughly chopped

3 large carrots, roughly chopped

sprigs rosemary

2 sprigs rosemary

thyme sprigs

4 ½ thyme sprigs

garlic cloves, smashed

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.

reserved drippings or fond

2 tbsp reserved drippings or fond

shallot, minced

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%.

chicken stock, preferably homemade

1 cup chicken stock, preferably homemade

Juice of  lemon

½ Juice of lemon

3.

Once reduced, turn off the heat and add the mustard and butter. Whisk to combine the sauce.

dijon mustard

1 tsp dijon mustard

unsalted butter

3 tbsp unsalted butter

4.

Season the sauce to taste with salt and pepper, then garnish with parsley.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

To garnish:  parsley, chopped

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.

parsley, chopped

¾ cup parsley, chopped

shallot, minced

½ shallot, minced

garlic clove, minced

1 garlic clove, minced

Zest of  lemon

1 Zest of lemon

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

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.

olive oil

1 tbsp olive oil

shallot, finely chopped

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%.

port

1 cup port

chicken stock, preferably homemade

¾ cup chicken stock, preferably homemade

rosemary

1 sprig rosemary

fresh mission figs, quartered

8 fresh mission figs, quartered

3.

Turn off the heat and mount the sauce with the cold butter.

unsalted butter, cubed + cold

2 tbsp unsalted butter, cubed + cold

4.

Season to taste with salt and pepper, then serve immediately.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

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.

parsnips, peeled + cut into 1 inch pieces

1 lb parsnips, peeled + cut into 1 inch pieces

whole milk

¾ cup whole milk

heavy cream

¾ cup heavy cream

garlic, roasted or confit

3 - 4 cloves garlic, roasted or confit

sprigs thyme

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.

unsalted butter

2 tbsp unsalted butter

3.

Season the parsnip puree to taste with salt and white pepper.

To taste kosher salt

To taste kosher salt

To taste white pepper

To taste white pepper

4.

For the Superfine Sugar

1.

Blend the sugar in a food processor for 3-4 minutes.

sugar

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.

heavy cream

10 oz heavy cream

granulated sugar, divided

1 oz granulated sugar, divided

kosher salt

¼ tsp kosher salt

vanilla bean pod, seeds removed and reserved

1 vanilla bean pod, seeds removed and reserved

3.

In a medium bowl, whisk together the egg yolks and the remaining sugar.

large egg yolks

3 large egg yolks

granulated sugar, divided

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)

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.

granulated sugar, divided

1 oz granulated sugar, divided

matcha powder

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.

heavy cream

10 oz heavy cream

kosher salt

¼ tsp kosher salt

4.

In a medium bowl, whisk together the egg yolks and the remaining sugar.

large egg yolks

3 large egg yolks

granulated sugar, divided

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)

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.

heavy cream

10 oz heavy cream

Zest of  oranges

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.

granulated sugar, divided

1 oz granulated sugar, divided

kosher salt

¼ tsp kosher salt

4.

In a medium bowl, whisk together the egg yolks, lemon juice, and the remaining sugar.

large egg yolks

3 large egg yolks

lemon juice, preferably meyer lemons

1 ½ tbsp lemon juice, preferably meyer lemons

granulated sugar, divided

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)

As needed superfine sugar (see recipe above)

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