Support Local Journalism. Join Riverfront Times Press Club.

Friday, June 4, 2010

Chef's Choice Recipe: Christopher Lee's Muffuletta and Beignets

Posted By on Fri, Jun 4, 2010 at 1:35 PM

This is part three of Robin Wheeler's Chef's Choice interview with chef Christopher Lee of Cafe Ventana, Sanctuaria, and Chuy Arzola's. Part one is available here; part two is here.

One of Christopher Lee's beignets for you...one, two, three, four for us.... - ROBIN WHEELER
  • Robin Wheeler
  • One of Christopher Lee's beignets for you...one, two, three, four for us....

Christopher Lee's career has taken him from fast-food to four-star, giving him the ability, after 24 years in the business, to choose his ventures. With Cafe Ventana, Sanctuaria, and Chuy Arzola's, he's able to focus on high-quality food that's accessible.

"It doesn't need to be over the top. That separatism was definitely noticeable coming up through the ranks," says Lee. "My parents couldn't come eat at many of the restaurants I worked at. My grandparents were like, 'You paid how much for this? You're out 30 bucks on something you're gonna eat?'"

With Cafe Ventana's relaxed New Orleans vibe, Lee can make down-to-earth fare like muffulettas and fresh beignets that's just as tasty as higher-end eats.

ROBIN WHEELER
  • Robin Wheeler

Muffuletta Serves one

1 Muffeletta loaf (Lee gets his from Black Bear Bakery) 2 ounces Swiss cheese, sliced 2 ounces Provolone, sliced 3 ounces Volpi Mortadella, sliced 3 ounces Volpi Genoa salami, sliced 3 ounces Volpi Hot Capicola, sliced 2 ounces Jardinière (Lee uses Boscolli olive salad)

Assemble sandwich, heat lightly.

ROBIN WHEELER
  • Robin Wheeler

Beignets Makes ten pounds of beignet dough. Recipe can be divided.

24 ounces water 16 ounces evaporated milk 7.6 ounces liquid eggs 6.6 ounces salt 1/2 ounce fast-acting yeast 7 ounces granulated sugar 5 pounds all-purpose flour, divided 11 ounces shortening Oil for frying Powdered sugar

1. Combine water, milk, eggs. Whisk in salt, then add yeast and sugar.

2. With mixer on low, incorporate half of the flour into mixture. Add shortening and continue mixing lightly. Add remaining flour and continue mixing.

3. Let dough rest for 8 hours to rise.

4. Liberally flour a work surface. Roll dough to 1/4" thickness, being careful to not overwork the dough. Cut into squares.

5. Drop beignets into hot oil, being careful to not overcrowd. Flip when bottom is lightly golden. Remove from oil and drain.

6. Top with sifted powdered sugar until it's piled high enough to touch the tip of your nose when you take a bite.

Cafe Ventana 3919 West Pine Boulevard 314-531-7500

Sanctuaria 4198 Manchester Avenue 314-535-9700

Chuy Arzola's 3701 Lindell Boulevard 314-644-4430

Tags: ,

Support Local Journalism.
Join the Riverfront Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Riverfront Times Club for as little as $5 a month.

More by Robin Wheeler

Read the Digital Print Issue

January 12, 2022

View more issues

Newsletters

Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Best Things to Do In St. Louis

© 2022 Riverfront Times

Website powered by Foundation