Last week we teased you with a sneak peek at our first ever video series, Haute Cuisine, where each month we'll bring you into the kitchen of a different industry player--be it an editor, designer, or stylist--and let them show off their culinary skills.
Now that your appetites are whet, here it is in full: Episode one of Haute Cuisine, featuring Elle Creative Director and host of Sundance's All On the Line, Joe Zee (the new season premieres Monday September 10 at 9 pm--set your DVRs!), and his boyfriend, Parsons professor and design consultant Rob Younkers. Watch as they teach our host David Yi how to make lobster rolls and the most awesome ice cream cookies ever (potato chips, drizzled caramel and ice cream, people).
Click through to see the show--and don't worry we've included the recipes below too.
So about that myth that fashion people don't eat...
Click through for the recipes.
Joe Zee's Lobster Rolls Two Ways
Ingredients: 2 Lobsters (feeds 4) 1/4 cup salt 1/2 cup mayonaisse 2 Tablespoons fresh lemon juice 1 Tablespoon finely chopped chives 1 Tablespoon finely chopped scallions 1 Tablespoon finely chopped celery 4 Tablespoons melted butter Split top rolls Potato chips for garnish Salt to taste Pepper to taste
Fill a Large pot 1/4 of the way full with water and 1/4 cup of salt. Bring to a boil. Add in the lobsters and place lid on top, steam for 10 minutes until bright red. Remove from pot and allow to cool for 30 minutes. Crack open the claws, legs, and tail. Place all meat in a bowl and chop into small chunks. Discard remainder of lobster. Split the lobster meat into two bowls.
Lobster rolls with mayo
To one bowl of lobster meat add the mayonaisse, 1 tablespoon lemon juice, chives and scallions. Mix together and coat the lobster. Add salt and pepper to taste. Chill for 1-2 hours.
Lobster rolls with butter
To one bowl of lobster meat add approximately 2-3 tablespoons of melted butter and 1 tablespoon of lemon juice to coat. Add salt and pepper to taste.
Coat each side of the rolls with a thin layer of melted butter. Toast on a grill or stovetop until golden brown. Fill each grilled roll generously with Lobster mixture and garnish with potato chips!
And now for Rob's Sweet & Salty cookies with caramel drizzle and vanilla ice cream...
Rob Younkers' Sweet & Salty Cookies with Caramel Drizzle and Vanilla Ice Cream (aka Those big brown balls)
Ingredients: 1 1/4 cup heavy whipping cream 1/2 cup sweetened condensed milk 1 teaspoon vanilla extract
Instructions: Chill bowl for standing mixer and whisk attachment in freezer for one hour. On medium speed whip the heavy cream in the chilled bowl until peaks begin to form, appx. 2 minutes. Turn off mixer, remove bowl from stand and fold in sweetened condensed milk and vanilla extract until blended together. Transfer to a freezer safe container and chill for at least 4 hours before serving.
Ingredients: 2 sticks butter (softened to room temperature) 3/4 cup packed light brown sugar 3/4 cup fine granulated sugar 2 large eggs 1 tsp. vanilla extract 3/4 tsp. salt 1 tsp. baking soda 1 cup dark chocolate chips 2 1/4 cup all purpose flour 10 oz bag salted potato chips 1 tbsp. sea salt flakes
Instructions: Preheat oven to 375 degrees.
In a mixer, combine the butter, brown sugar, and granulated sugar at medium speed until fluffy, appx. 3 minutes. Add in eggs, salt, baking soda, and chocolate chips. Mix on medium until combined. Add in the flour gradually until all ingredients are mixed together. Place the chips in a large resealable bag and crush with hands until fine. Place half of the crushed chips aside in a bowl. Add the other half of the chips to the cookie mixture and mix on slow speed until the chips are blended into the mixture.
Line a baking sheet with parchment paper. Scoop tablespoon sized balls of the cookie mixture and roll in the bowl with the remaining chips until coated. Place the cookies 2” apart on the cookie sheet as they will at least double in size. Bake 16-18 minutes. Set aside on a cooling rack. Makes approximately two dozen cookies.
1 cup caramels ( appx. 20) 2 tbsp. water
In a small saucepan, heat the caramels and water over low heat until melted. Stir constantly. Remove from heat and cool for 5 minutes. Pour caramel into a resealable ziplock bag and squeeze to one corner. Snip the corner of the bag and squeeze the caramel over the cookies moving back and forth to create a drizzle. Finish the cookies with a sprinkle of sea salt flakes and top with ice cream!