Chef Traci Des Jardins - Recipes - Find. Eat. Drink. (2024)

WHAT

Fives recipes from chef Traci Des Jardins of San Francisco, CA.

WHY

Recipes ranging from more gourmet to ballpark.

Who

Chef/co-owner of Jardiniere and Mijita in San Francisco, chef/partner in Public House in San Francisco, and chef/partner in Manzanita in Lake Tahoe.

Why

She has won accolades for incorporating California flavors and French technique. She worked in some of the ﬁnest kitchens in Los Angeles, France, and New York City before opening up in Jardiniere in San Francisco.

Chef Traci Des Jardins | Recipes

Warm Artichoke and Bread Salad with Marinated Crescenza

Recipe courtesy of Traci Des Jardins

Yield

Serves 8

Ingredients

- 1 pound Crescenza cheese

- 1/4 cup extra virgin olive oil

- 1 tablespoon chopped Italian Parsley

- 1/2 teaspoon finely minced thyme

- 1 tablespoon finely chopped basil

- 24 to 36 baby artichokes (depending on their size)

- 1 lemon

- 2 tablespoons pure olive oil

- 1/2 pound salad mix (use a hearty mix, i.e. with baby arugula, mizuna and tat soi)

- 3 tablespoons of finely cut basil

- 3 tablespoons balsamic vinegar

- 1/4 cup extra virgin olive oil

- 1 loaf of a slightly stale sourdough bread, crust removed

- 1 cup pure olive oil

Directions

1. Place the Crescenza into a pie pan or non-reactive baking dish. Combine the chopped herbs and the extra virgin olive oil, pour over the cheese and season well with salt and pepper.

2. This may be done up to three days in advance. Just before serving cut the cheese, a spoon may be used for this, into 24 pieces.

3. “Turn” the artichokes by removing the tough outer leaves with a knife and trimming any of the green part away, cut in half and remove the choke if it is tough.

4. Place into water with the juice of the lemon to prevent browning.

5. When all of the artichokes have been prepared, slice them to 1/8-inch thick.

6. Place the pure olive oil into a sauté pan, heat over medium heat add the artichokes and increase the heat to medium high, season with salt and pepper.

7. Allow the artichokes to cook for 5 to 7 minutes or until a nice golden brown and no longer al dente.

8. Remove from the pan and allow to drain on a paper towel.

9. Make vinaigrette by whisking together the balsamic and the extra virgin, season to taste with salt and pepper.

10. Combine the greens and the basil in a large mixing bowl.

11. Tear the bread into half inch pieces.

12. Place the pure olive oil into a large sauté pan and add the bread. Season well with salt and pepper and cook for about 3 to 4 minutes, or until browned, add the artichokes and heat until warm.

13. Place the greens in a large mixing bowl, add the warm artichokes and bread and dress with the vinaigrette and season well.

14. Present on large individual plates with three pieces of cheese around the perimeter of the plate.

15. Place the salad in the middle.

JARDINIÈRE, PUBLIC HOUSE, MIJITA IN SAN FRANCISCO - MANZANITA IN LAKE TAHOE

JARDINIERE

Civic Center / Van Ness

French / California

300 Grove Street

San Francisco, CA 94102

- 1/2 cup truffle juice

- 1/2 cup butter nage (see accompanying recipe)

- 1 x 0.5 to 1 ounce fresh black truffle, shaved

- Salt and white pepper

- 2 tablespoons clarified butter

- 18 sea scallops

- Truffle mashed potatoes (see accompanying recipe)

Directions

1. In a heavy-bottomed saucepan, reduce the truffle juice by half. Add ½ cup of the finished butter nage and the black truffle.

2. Season the sauce with salt and white pepper. Set aside and keep hot while preparing the rest of the dish.

3. In a large, heavy-bottomed pan, melt 2 tablespoons of clarified butter. Season the scallops with salt and white pepper.

4. When the pan is very hot, sear the scallops for about 1½ minutes on the first side and 1 minute on the second side.

5. To serve, place a generous spoonful of the truffle mashed potatoes into a small bowl.

6. Place three scallops around and spoon the sauce over the mashed potatoes, making sure to distribute the truffle slices evenly.

Butter Nage

Ingredients

- 4 tablespoons plus ½ pound butter

- 1/2 bunch of celery, washed, leaves removed and chopped

- 1 onion, sliced thinly

- 1 bulb fennel, green part removed, sliced thinly

- Parsley stems, if available

- Thyme stems, if available

- 1 teaspoon white peppercorns

- 1/2 Bay leaf

- 3 cups white wine

- Water

Directions

1. In a heavy-bottomed saucepot, melt 4 tablespoons of butter.

2. Add the celery, onions, fennel, parsley and thyme stems, white peppercorns and bay leaf and sweat over medium heat, being careful not to brown.

3. When the vegetables are translucent and soft, add the white wine. Cook over medium-high heat until the wine is almost completely reduced.

4. Add water just to cover the vegetables and simmer for about 1½ hours. Remove from the heat and strain through a chinois or fine strainer, pushing the liquid with the back of a ladle to extract all of the juices. Note: The stock may be made up to this point several days in advance.

5. To finish the sauce, bring 1 1/2 cups of stock to a boil.

6. Remove from the heat and place in a blender.

7. Add 1/2 pound butter and blend until all the butter is incorporated.

8. The sauce should be smooth and the consistency of slightly reduced cream. Reserve in a warm place.

Truffle Mashed Potatoes

Ingredients

- 2 pounds yellow finn potatoes, washed

- 1/2 pound unsalted butter

- 1/4 cup milk

- Salt and white pepper

- 2 ounces truffle oil

Directions

1. Place the potatoes in a pot of slightly salted water and cook until tender , but not mushy, approximately 15 minutes.

2. Strain the water out and peel the potatoes while still very warm.

3. Pass the potatoes through a food mill or potato ricer or use a potato masher.

4. Place the milled potatoes into a heavy -bottomed pot and begin to stir with a wooden paddle.

5. Add the butter a little at time, stirring vigorously until the butter is completely incorporated.

6. Add the milk and mix until incorporated. Season to taste with salt and pepper.

7. Immediately before serving, stir in 2 ounces of truffle oil and adjust seasonings if necessary.

Jalapeno Poppers

Recipe courtesy of Traci Des Jardins

Yield

Serves 6

Ingredients

- 12 large jalapeños with stems

- 1 lb mozzarella cheese, grated

- 1/2 cup All Purpose flour

- 1/2 lb fresh masa or 2 cups masa harina

- 1 tablespoon chipotle powder (optional)

- 2 quarts canola oil for frying

Directions

1. Blister the peppers on an open gas burner or with a blowtorch until blackened.

2. Scrape most of the skin away- leaving some is fine.

3. Make a little incision along one side of the jalapeno and with a small teaspoon or demitasse spoon- scrape out as many of the seeds as possible.

4. Form a small handful of the grated cheese in to a little torpedo shaped ball and stuff inside of the jalapeno, stuff them all.

5. Heat the oil to 375 F.

6. Thin the prepared masa with some water until it is a thick batter - or add water to the masa harina until a thick batter is formed, add a teaspoon of salt.

7. Roll the stuffed jalapeno in a little flour and then dip into the masa batter to coat completely.

8. Carefully lower into the hot oil holding them by the stem (with finger or tongs) and then letting go gently once the immersed jalapeno has begun to sizzle.

9. Do not overcrowd the pan, only place as many as fit with ample room into the oil, cooking in batches.

10. When golden brown remove with a slotted spoon and place on paper towels to drain.

11. Sprinkle with salt and serve by themselves or with some kind of tangy salsa.

Pigs-In-Blankets

Recipe courtesy of Traci Des Jardins

Yield

Serves ~ 24 depending on size of the hot dogs

Ingredients

4 good quality hot dogs

1 box frozen puff pastry dough, preferably all butter

2 onions, peeled and sliced thinly

2 tablespoons butter

1 egg

Directions

1. Preheat oven to 375 F.

2. Cut the hot dogs in half lengthwise and then into 1- 1.5 inch pieces.

3. Place the butter into a small skillet and melt, add the onions and cook very slowly until completely soft and slightly browned, season to taste with salt and pepper. Allow to cool and chop until fairly fine.

4. Let the puff pastry dough thaw half way and then cut into triangles 1 inch wide at bottom and 3 inches long. Whisk the egg and add a tablespoon of water to it. You want to make sure the puff dough does not get too warm through the process of wrapping the dogs. Place back into freezer and bring out in small amounts if necessary.

5. Wrap the dogs:

- Place the puff dough triangle onto a work surface and place a teaspoon of the onion mixture down, follow with a piece of the dog on the wide end.

- Roll up and place a little egg wash down and seal the tip end to the middle.

- Brush the entire puff dough with egg wash and place onto a sheet pan.

- Repeat until all the dogs are wrapped.

6. Bake in a 375 F oven for 15 minutes or until golden brown.

7. Serve with Chinese hot mustard or a mustard of your choice.

Cole Slaw

Recipe courtesy of Traci Des Jardins

Yield

Serves 8 as a side

Ingredients

- green cabbage (core removed and discarded, thinly slice leaves or shred in a food processor)

- 1 carrot peeled and shredded or grated

- 1 red onion peeled and very thinly sliced

- 1/2 cup chopped Italian parsley

- 1/4 cup red wine vinegar

- 1/2 cup extra virgin olive oil

- 2 tablespoons sugar

- 3 tablespoons celery seed

Directions

1. Combine all of the vegetables in a large mixing bowl, mix well and add generous salt

2. Allow to sit for a half hour and drain any liquid, which is seeping out.

3. Mix together the vinegar, sugar, olive oil and celery seed.

4. Mix well and pour over the cabbage.

5. Allow to marinate for a few hours and serve.

Recommended By

- Chef Eric Skokan, Black Cat: Farm-Table-Bistro

- Chef Nathan Foot, Northern Spy Food Co.

Recommendations

Traci Des Jardin’s recommendations for where to eat, drink, and shop in San Francisco, New York, and Mexico City.

Chef Traci Des Jardins - Recipes - Find. Eat. Drink. (2024)

References