At-Home BISTRO

COOKBOOK BRINGS ANN ARBOR EATERY TO YOUR KITCHEN

recipes by eve aronoff | photos by mark thomas provided by huron river press

Kerrytown, a neighborhood in downtown ann arbor, is home to some unique culinary gems, such as eve – the restaurant.

Named for its chef and owner eve aronoff, the restaurant reflects her love for food made from scratch, and her respect for freshness and savoring flavors. The result is a restaurant that puts her training at le cordon bleu in paris to purpose, as she combines her engagement with food with her commitment to the slow-food movement values, utilizing ingredients from local growers and small producers.

The cookbook Eve (Huron River Press, 2006) guides readers through the experience of a night out at aronoff’s restaurant, with insight into what the restaurant means to her, and recipes for how you can re-create her dishes at home. Here, aronoff shares a few of her recipes.

Thai Barbequed Tofu Napoleon

4 servings

For the Thai BBQ Marinade
Makes about 4 cups

Ingredients

• 1⁄2 cup Thai sweet chili sauce
• 2 cups sherry
• 1⁄4 cup soy sauce
• 1 heaping cup peanut butter
• 1⁄4 cup sriracha, an Asian chili sauce (available at most Asian markets)
• 1⁄4 cup fresh ginger (minced)
• 2 tablespoons garlic (minced)
• 1⁄4 cup sesame oil

 

Directions
Combine all ingredients except oil in non-reactive mixing bowl. Add sesame oil gradually while whisking to incorporate.

For the Thai Barbequed Tofu Napoleon
Ingredients

• 2 cups Thai BBQ Marinade*
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 1 12-ounce block extra firm tofu, sliced into 12 pieces, widthwise
• Extra virgin olive oil
• 1 1⁄2 cups crushed macadamia nuts (toasted)
• 1⁄2 cup shaved dried coconut
• 1⁄2 cup tropical dried fruit (chopped)
• 1 cup seaweed wakame salad (available at most Asian markets and grocery store sushi counters)

 

Directions
Place Thai BBQ marinade in small non-reactive saucepan, and reduce gently over low heat until thickened to consistency of peanut butter, stirring frequently. Season both sides of tofu generously and evenly with pepper and kosher salt.

Heat olive oil in large sauté pan, and sauté tofu until lightly golden, but still tender inside. Remove from pan, and transfer to an ovenproof plate or baking sheet lightly greased with olive oil.

Brush reduced marinade on tofu slices, and place under broiler until slightly burnished and bubbly.

To assemble, sprinkle tofu with nuts, coconut, fruit and wakame. Top with second layer. Repeat two more times using pieces of tofu per serving.

*Extra Thai BBQ Marinade may be refrigerated and saved.

Recipe by Eve Aronoff. Reprinted with permission from Huron River Press.

Pots-de-Crème

6 servings
For the Pots-de-Crème

Ingredients

• 6 ounces semi-sweet chocolate
• 4 ounces dark chocolate
• 2 ounces milk chocolate
• 1 3⁄4 cups half and half
• 6 tablespoons sugar
• 1 tablespoon instant espresso
• Pinch of kosher salt (to taste)
• 7 egg yolks
• 1 teaspoon vanilla
• 4 cups Brown Sugar Cream

 

Directions
Chop chocolate. Bring half and half and sugar to just below a simmer in a medium, heavy bottomed saucepan. Add chocolate, whisking until smooth.

Add espresso and kosher salt. Whisk yolks to combine, being careful not to overmix.

Ladle chocolate mix into yolks, beating on low – just to incorporate and being careful not to overmix.

Stir in vanilla. Pour through strainer into pitcher, and divide equally into 6 cups.

Chill until set, about 4 hours.

Garnish with a dollop of Brown Sugar Cream and an additional cupful of Brown Sugar Cream on the side, if desired.

For the Brown Sugar Cream
Makes 4 cups

Ingredients

• 1 pint heavy whipping cream
• 1⁄4 cup brown sugar
• 2 teaspoons vanilla
• 2 tablespoons sour cream

 

Directions
Whip cream with whisk in mixing bowl or electric mixer until slightly thickened. Add brown sugar, continuing to whip.When stiff peaks form, add vanilla and sour cream.

Recipe by Eve Aronoff. Reprinted with permission from Huron River Press.

Roasted Farmer’s Market Carrots

4 servings

Ingredients

• 2 bunches thin, tender carrots, most of stem removed – leaving about 2 inches, rinsed, scrubbed and dried (about 1 pound)
• Extra virgin olive oil
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)

 

Directions
Preheat oven to 450 degrees. In large mixing bowl, drizzle carrots with extra virgin olive oil, and season generously with kosher salt and freshly ground black pepper, and toss together. Carrots should be moist and glistening, but not oily.

Place on sheet tray, and drizzle again with extra virgin olive oil. Roast in oven – shaking pan occasionally – until carrots begin to caramelize and blister. Carrots should still hold their shape. Cooking time varies with the size of the carrots, about 15-20 minutes.

Recipe by Eve Aronoff. Reprinted with permission from Huron River Press.

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