Recipes: Favorites From Patrick Connolly

Feb. 13, 2009 — -- Patrick Connolly worked his way up from pouring beers at a St. Louis pub to heading the kitchen at bobo, a chic New York City hotspot.

Click Here to read more about chef Patrick Connolly.

Roasted Chicken

Recipe courtesy of Patrick Connolly

For the chicken:

For the gnocchi:

For the sauce:

Instructions:

Heat the canola oil in a large pan on high heat. Season the skin of the chicken with salt and pepper. Put the chicken in the oil, skin down and turn the heat down to medium.

Slowly render/crisp the skin until they are a nice chestnut brown.Season the flesh side of the breasts with salt and pepper and flip them.

Add the thyme and rosemary and baste for 30 seconds. Place the breasts in a 350-degree oven for 12 minutes or so until cooked through.

For the gnocchi, roast the potatoes on a bed of salt at 350 degrees for an hour or until fully cooked. Peel the skin off the potatoes and put the flesh through a food mill.

Mix the egg yolks with the olive oil and add to the potatoes along with the salt. Gently work the ingredients together and slowly add the flours (over-working the dough will make the gnocchi gummy).

Cut small pieces from the dough and roll out by hand into ropes -- keep the table dusted with flour so the dough doesn't stick. Using a bench knife, cut the ropes into uniform little pieces.

Drop the gnocchi into boiling water and sweat the shallots in a pan on medium/high heat. Add the mustard greens and quickly wilt.

Once the gnocchi float, transfer them into the pan with the mustard greens. Add a tab of butter, some of the pasta water, orange zest and pecorino. Toss it all together, season with salt and pepper.

For the sauce, heat the reduced chicken stock up, add cold truffle butter and swirl around until it dissolves.

To finish, spoon the gnocchi onto the plate, place the seared thigh on top, then the breast. Pour sauce around.

1 cup whole wheat flour

4 ½ cups milk

6 eggs

1 teaspoon salt

1 teaspoon sugar

2 oz canola oil

For the kumquat jam:

To finish:

Instructions:

For the crepes, whisk all the crepe-related ingredients together, cover, and refrigerate for two hours

Strain the batter to remove any clumps. Add water until less viscous. Rub a 12-inch sauté pan or non stick with butter and place on medium heat.

Ladle a thin layer of the batter into the pan. Flip, set aside and repeat.

For the kumquat jam, cook the sugar in a dry pan until it melts into a light caramel. Add the kumquats and toss. Add the brandy, reduce heat and cook slowly until it thickens.

To finish, smear the Nutella onto half of the crepe and fold it in half. Add the canola to a pan on medium/high heat and sear the crepe on both sides.

Fold it in half and put on a plate. Spoon a bit of the kumquat jam on top and finish with powdered sugar.

1 head radicchio, diced

2 red jalapeno, seeded and small dice (save the seeds)

¾ cup maple syrup

½ cup white wine vinegar

For the eggs:

Instructions:

Heat the vegetable oil in a large pot to 350 degrees. Drop two eggs in boiling water for 5 ½ minutes, shock in ice water and peel.

Dredge the peeled eggs in the all-purpose flour. Whisk the remaining egg with a bit of water and cover the dredged eggs in the eggwash.

Roll the eggs in panko. Drop the eggs into the frying oil and fry until golden brown. Season with salt and pepper immediately out of the oil.

For the pepperade, bundle the jalapeno seeds into a coffee filter and tie securely. Combine the sachet of seeds with the remaining ingredients in a large pot.

Place the pot over low heat and cook down slowly for an hour or so until the mixture has broken down. Remove the sachet before serving.

To finish, spoon a little of the pepperade onto a plate and place a crispy egg on top. Garnish with small parsley leaves.