E N T E R TA I N I N G
COMMON LOT RECIPES...
FOR THE HOME COOK
It was always tough to get a reservation at Common
Lot, the chic, new, unpretentious restaurant that
opened last March. If you wanted to go for dinner at
5:30 or 9:30 on a Saturday night, you might have been
able to get a table. And if you wanted to drop by for
appetizers on a summer weeknight and sit outside, you
probably could. But after The New York Times gave
the restaurant a rave review in July, weekend dinner
reservations became almost impossible to secure, even
if you planned two months out. But fear not. Ehren
Ryan, the amiable chef and owner, was happy to share
some of his recipes, which he generously adapted
(aka simplified) for the home cook. Go on Open
Table now and book your reservation for dinner in
60 days. While you wait, try one or all of these recipes.
They are splendid, both for entertaining company over
the holidays, and for cozy nights in your kitchen. You
can always get a table at home.
CARROT SOUP
SERVES 6
6-8 carrots
1 onion
2 sprigs thyme
Water to cover
(about a quart)
salt/pepper
olive oil
6 ounces of
hazelnuts
Pre heat oven
to 350 degrees
Directions:
• Peel and
roughly chop
carrots, place on
a roasting tray
with some olive oil, season with salt and pepper.
Slice onion fairly thick and add to carrots.
Roast in oven for around 20 minutes or until
golden brown and soft.
• Take out and add a quart of water and the thyme to
‘deglaze’ the pan.
• Add the carrots and water to a blender and blend till
smooth.
• Adjust seasoning with salt and pepper.
For the hazelnut crumbs: Roast the hazelnuts in oven till
golden brown around 8 to 12 minutes. Allow to cool and
crush with mortar and pestle. Add to carrot soup.
40 MILLBURN • SHORT HILLS MAGAZINE HOLIDAY 2016
POACH SALMON AND BEET RELISH
SERVES 6
Six 5-ounce portions of salmon (skin off)
olive oil
zest of one lemon
Directions:
• Have the fishmonger remove the skin and portion to 5-ounce slices.
• Fill up a large fry pan with olive oil, add lemon zest and allow to
infuse for 1 hour.
• Heat up oil to 113 degrees, being careful not to go over too much.
• Place salmon in oil and ‘confit’ (confit means to cook in fat) for
20 minutes. You may need to take off heat and put back on to
keep it a constant temperature at around 113 degrees.
• Once cooked, take out and place on paper towel.
Beet Relish:
5 large beets
3 sprigs thyme
3.5 ounces red wine vinegar
2 tablespoons mustard seeds
3.5 ounces sugar
salt to taste
Peel the beets and grate using a fairly large size grater. Mix all
ingredients together and in a heavy base pot, set to medium, cook
out till beets are tender, around 20 to 30 minutes. Adjust seasoning
with salt and pepper. Can store in fridge, will last up to a few weeks.
To serve, place beet relish to one side and confit salmon next to it.
Garnish with fresh horseradish and mayonnaise.