Chef Harold Moore » Chef Harold Moore - Chef and Owner Commerce Restaurant NYC

 

commerce birthday cake recipePin Image

Since the day Commerce opened, like most other restaurants, people have come in asking for a dessert with a birthday candle in it.  After enough requests, I decided to create a birthday dessert that I could just keep on the menu.  I came up with this super moist yellow cake; it has a chocolate buttercream frosting and it’s covered in rainbow sprinkles.  Every piece of Birthday Cake that goes out into the dining room comes with a candle, whether it’s your birthday or not.  As a result, every single piece that goes out in the dining room feel special and makes people smile.  It’s a lot of fun!

2 ½ cups all-purpose flour

1 ½ cups sugar

2 Tablespoons plus ½ teaspoon baking powder

¼ teaspoon salt

6 oz (1 ½ sticks) butter, room temperature

¾ cup plus ⅓ cup milk

6 egg yolks

2 teaspoons vanilla extract

 

Preheat oven to 350.  Grease a rimmed baking sheet.

Mix the dry ingredients in the bowl of a stand mixer with the paddle attachment.  Add the softened butter and ¾ cup milk and beat at medium speed for 3 minutes, scraping the sides and bottom of the bowl halfway through.  In a small bowl, combine the egg yolks, vanilla, and final ⅓ cup milk.  Slowly add to the mixing bowl.  Scrape the sides and bottom of the bowl.  Pour onto the baking sheet, making sure to evenly spread the batter.  Bake for 18-22 minutes or until golden brown and a tester inserted into the middle comes out clean.

 

 

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commerce pretzel recipePin Image

I have memories of going to the mall, as a small boy, with my aunt.  We always stopped at the ice cream place to get a treat.  Although the ice cream was tempting, I can remember looking up at the soft pretzels in that rotating glass warmer and wanting that instead.  I loved the texture and the way that those pretzels chewed.  So, I tried to recreate them for our bread basket, and they’re always hit.  Everybody loves soft pretzels, especially in New York City.

Makes: 12

¾ cup warm water

1 package active dry yeast

½ teaspoon honey

2 ¼ cup all purpose flour

1 teaspoon salt

1 teaspoon butter, at room temperature

8 cups water

6 Tablespoons baking soda

coarse salt

Preheat the oven to 400 with a baking sheet or pizza stone inside.

Mix the ¾ cup warm water, yeast, and honey together and let stand for 5 minutes.

In the bowl of a stand mixer, combine the flour, salt, butter, and yeast mixture for 7 minutes on low speed. Set the dough on a clean, dry wooden cutting board or table and cover with a damp cloth for 10 minutes.

Divide the dough into 12 equal pieces. Press each piece into a flat rectangle with your fingers, then fold them three times into a cylinder. Cover again with the damp towel and let rest 10 minutes. Roll each into a strand, about 10 inches long. Pull the ends up and twist them around each other twice. Then take the ends and fold them back to the center and press to attach them. Flip each pretzel over with the seam side down.

Bring 8 cups water with the baking soda to a boil. Working in stages, boil the pretzels 20-30 seconds, remove with a slotted spoon and place on a cooling rack to drain. Sprinkle with coarse salt. Carefully remove the hot baking sheet from the oven and place the pretzels on them, seam side down.

Bake for 10 minutes or until light brown. Let cool on a rac

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commerce petit croque madamePin Image

I love French bistro food, and one of my favorites is the croque madame.  When I started playing with this recipe for Commerce, I decided to make them bite-sized.  When you make them this way, every bite is the that ideal bite from the larger sandwich.. you get the toast, a little mornay sauce, the ham, the cheese, and most importantly, the egg yolk.  It’s perfect. 

Makes: 48 pieces

3 Tablespoons butter
½ onion, diced (about ½ cup)
½ teaspoons salt
3 sprigs fresh rosemary
2 Tablespoons flour
2 cups cream
3 cups gruyere cheese
1 pound sliced ham
12 slices white bread, toasted
48 quail eggs

Melt the butter over medium heat in a medium sauce pot. Add the onions and cook until soft and translucent, about 3 minutes. Add flour and rosemary and cook for 30 seconds. Stir in cream and simmer 10 minutes. Pass through a fine mesh strainer, pressing with a spatula and discard the contents of the strainer. Whisk in 1 ½ cups gruyere.
Spread 1 Tablespoon of the sauce on each slice of toast. Top with 2-3 slices of ham, and spread another 1 Tablespoon sauce over the ham. Sprinkle 2 Tablespoons of gruyere over each. Refrigerate for 1 hour or overnight. Bake in a 350 oven for 12 minutes. Cut into quarters diagonally and top each piece with a sunny side up quail egg.

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commerce whole roasted chicken recipePin Image

 

All good French bistros have roast chicken on the menu.  And, when I go out to eat at a nice restaurant, I order chicken more often than not.  Making delicious chicken requires a lot of care and attention, especially the way that I do it.  If you order the chicken at Commerce, you may not see a chicken on your table for up to an hour.  But, in turn, you get something that is incredibly juicy and special.  The chicken is a real labor of love.  It’s served with a particularly indulgent stuffing and couple vegetables.  It’s arguably the most well-known dish of my entire career.

What You’ll Need:

¼ cup soft butter
2 Tablespoons finely chopped parsley
1 Tablespoons finely chopped chives
2 teaspoons finely chopped thyme
1 4-5 pound chicken, best possible
2 cups low sodium chicken stock
2 Tablespoons flour
3 cups diced dinner rolls, 1 inch
1 onion, diced, about 1 cup
4 oz. foie gras or foie gras terrine, optional
1 pound russet potatoes, peeled and roughly chopped
1 pound Yukon Gold potatoes, peeled and roughly chopped
1 Tablespoon salt
½ cup cream
1 cup butter
1 ½ teaspoon salt

Preheat oven to 400. In a small bowl, mix the butter, herbs, and garlic well. Place the chicken in a large oven-proof saute pan or roasting pan. Using your fingers or a spoon, loosen the skin over the breasts, making a pocket and being careful not to tear it. Spoon half the butter into each pocket and smooth down with your fingers to cover the entire breast. Tie the legs together tightly with butchers twine. Season well with ½ teaspoon salt and freshly ground pepper. Place in the center of the oven and roast for 1 hour or until a thermometer inserted into the thickest part of the leg reads 165 degrees.

After 30 minutes, place the potatoes and 1 Tablespoon salt into a large pot and cover with cold water. Bring to a boil and simmer until the potatoes are tender. Drain and return the potatoes to the pan. Add the cream, butter, and remaining 1 ½ teaspoon salt and mash. Hold covered until the chicken is ready.

When the chicken is cooked, transfer it to a plate to rest. Add the bread cubes to the roasting pan and toss to coat in the oil. Return to the oven and toast for 5 minutes, stirring halfway through. Place the toasted croutons in a medium bowl and set aside. Heat 2 Tablespoons olive oil over medium high heat Sear the foie on two sides until brown, about 2 minutes. Add onion to the pan, stirring occasionally, until they are soft and golden brown, about 5 minutes. Sprinkle the flour over the onions, stirring to coat. Add chicken stock and boil for 5 minutes or until the sauce become thick, stirring occasionally with a whisk. Pour ¼ TK cups of gravy over the toasted bread and toss to coat.

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