Chef Stephen Putnam from Lido Italian Restaurant and Bar in Harlem recently participated in Macy’s Cellar Kitchen series cooking some of his recipes offered at Lido Harlem, located on the southeast corner of Frederick Douglass Blvd and 117th Street! If you’ve ever wanted recipes from Chef Putnam from Lido Harlem so that you can enjoy some of his creations at home, HarlemGal Inc has two recipes to offer up right now! And these recipes are simple too!
If you try these recipes below, let us know how the dish(es)came out! Bon appetit!
Spaghetti with roasted veal meatballs and San Marzano Tomatoes
6 cans San Marzano Tomatoes
1 bunch celery
2 Spanish onions
5 carrots peeled
¼ c. chopped garlic
Hand full of basil
¼ cup EVOO
Salt and pepper to taste
In a bowl of a Cuisine Art place the washed vegetables into the bowl and chop the vegetables fine. Place a medium size stainless pot on the stove and preheat pot over medium heat add olive oil and sauté garlic and vegetables until translucent. Place the tomatoes in a food mill and put the tomatoes in the pot and cook roughly an hour over low heat. Place in the refrigerator to cool. Sauce will keep in the refrigerator for up to a week. Sauce can also be frozen.
5# ground veal
½ cup parmesan cheese
2 whole eggs
½ bunch basil
¼ artesian bread with the crust removed cut into small cubes and soaked in ½ cup milk
½ bunch Italian flat leaf parsley
1 TBL chopped garlic
4 shallots chopped fine
2 oz. EVOO
1 pinch red pepper flakes
Combine all ingredients. Mix by hand or use a kitchen aide with paddle attachment. Mix well or the ball will fall apart. Using a 2oz scoop make all the mixture and place on a sheet tray lined with parchment and bake at 350 for about 10-12 minutes or until cooked through.
Octopus Salad with sausage, potato and orange
1-2-4 # octopus (I like the one’s from Spain)
1# peanut or fingerling potatoes
1# Fennel sausage (sweet or hot) ground
3 bunches Frissee cleaned and rinsed
1 ½ cups Orange juice
Pinch red pepper flakes
Red wine vinegar
¼ tsp. cumin
Fill pot with water and add salt until the water tastes like the ocean bring to a boil and add octopus and two corks from a wine bottle to the water. Place the potatoes also in salted water and cook until soft and cool in the fridge. Saute your sausage in a sauté pan until cook through and set aside. Meanwhile place your oj, cumin and pepper flakes in a small sauce pot and reduce until the oj is the consistency of syrup and set aside to cool.
Heat a skillet on high heat when hot add olive oil and a pich of salt to the oil and place the octopus in the sauté pan and brown on all sides, you can brown you potatoes and heat the sausage at the same time. In a small mixing bowl put the vinegar, oil and reduced oj and mix well. Toss frissee, potatoes, olives, and sausage together and dress the salad place on plates and slice your octopus and place on top and drizzle a little more dressing on the octopus and serve.
Broccoli rabe pesto
2 bunch basil
16 oz. olive oil
1 tsp garlic
Handful parmesan cheese
1 qt. broccoli rabe
¼ cup lemon juice
Place everything in a bowl of your Cuisine Art and puree.
6 Spanish onions
1 qt. white balsamic
½ cup sugar
Slice your onions and cook until lightly brown and all the vinegar has evaporated. Place everything in a bowl of your Cuisine Art and puree.
This is wonderful! Thank you – might just stop using my oven as a shoe rack 🙂
I worked for him for 6 months most of these recipes or directions are incorrect. His onion jam is not puréed
Anthony: What can you expect from someone who refers to a “Cuisine Art”?