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Culinary Patriot Waldy Malouf introduced Hudson River Valley specialties
to Continental classics at the fabled Rainbow Room, winning applause
from gourmets worldwide. In December 1998, the top floors at Rockefeller
Center were shut down under new management. We look forward to
seeing where and when Mr. Malouf returns to America's table.
Enjoy these recipes from Chef Waldy Malouf:
Onion-Walnut Muffins
Roast Chicken with Maple and Walnut Glaze
Fresh Corn Custard with Summer Salsa
Onion-Walnut Muffins, The Rainbow Room
A savory muffin from Chef Waldy Malouf's kitchen in the sky.
- 1 large onion, or more if needed to make 1 cup puree
- 1/2 cup unsalted butter, melted
- 2 extra large eggs
- 6 tablespoons sugar
- 1 1/2 teaspoons coarse salt
- 1 1/2 teaspoons baking powder
- 1 1/2 cups walnut meats, chopped coarsely
- 1 1/2 cups flour
Preheat oven to 425 degrees and spray the muffin tins with non-stick spray.
Peel the onion, cut it into quarters and puree it fine in a food processor. Measure the puree and increase or decrease the amount to make 1 cup.
Beat together the butter, eggs and sugar, and add the onion puree. Stir in the remaining ingredients in the order given and mix the batter thoroughly. Fill the muffin tins almost full. Bake the muffins 20 minutes, or until they are puffed and well browned. Serve warm.
Makes 12 muffins.
Roast Chicken with Maple and Walnut Glaze, The Rainbow Room
A seasonal specialty from Chef Waldy Malouf.
- 1 3-pound chicken
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 5 shallots, sliced thin
- 3 cloves garlic, sliced thin
- 3 springs fresh thyme
Glaze:
- 1/2 cup walnut meats, chopped fine but not ground
- 1/3 cup maple syrup
- 1 tablespoon red wine vinegar
Sauce:
- 1 cup chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 2 tablespoons red wine vinegar
Preheat oven to 400 degrees. Rub the chicken all over with 1 tablespoon of the olive oil, season it inside and out with salt and pepper, and put about one-fourth of the shallots, garlic and thyme in the cavity. Truss the chicken, put it in a roasting pan and roast for 15 minutes. Add the remaining shallots, garlic and thyme to the pan, set the chicken on top, and roast for 15 minutes more. Turn the oven down to 300 degrees and pour off any fat that has accumulated in the roasting pan.
Make the glaze: In a small bowl, combine the walnuts, maple syrup and vinegar. Spoon half the glaze over the chicken.
Add the stock to the roasting pan and return the chicken to the oven. After 20 minutes, baste with the remaining glaze and continue to roast the chicken for 25 minutes more. Turn the oven off, remove the chicken to a platter, and return it to the oven while you make the sauce.
In a small saucepan, melt the butter, whisk in the flour and cook, whisking frequently, over low heat for a minute or two, until the mixture is tinged with color. Strain the pan juices into the pan and stir the sauce over medium-low heat until it is smooth and slightly thickened. Let it simmer gently for 5 minutes, stirring frequently. Season the sauce with salt and pepper and stir in the vinegar.
Carve the chicken and serve the sauce in a sauceboat on the side.
Serves three or four.
Fresh Corn Custard with Summer Salsa, The Rainbow Room
Elegant comfort food from Chef Waldy Malouf.
Corn custard:
- 5 or 6 large ears fresh cooked corn, to yield about 4 cups corn kernels
- 3 extra large eggs
- 2 cups heavy cream
- 2 tablespoons minced shallot
- Salt and freshly ground pepper
Salsa:
- 3 large ripe tomatoes
- 2 tablespoons chopped sweet red onion
- 1/2 - 1 hot fresh red chili or jalapeno pepper, minced
- 1 to 2 tablespoons chopped fresh coriander (cilantro)
- 1 tablespoon fresh lime juice
- Coarse salt
Preheat oven to 350 degrees. Cut the corn from the cobs, then run the dull side of the knife blade down the cobs to scrape out all the milky corn left behind. Butter a shallow 2-quart glass or ovenproof pottery casserole with soft, unsalted butter.
In a bowl, beat the eggs and stir in the corn, the cream and the shallot. Season with salt and a little pepper and pour the mixture into the casserole.
Set the casserole in a roasting pan, add hot water to come halfway up the sides of the casserole and bake about 40 minutes, until the edges of the custard are set and the center barely quivers when the casserole is shaken. Remove the custard from the oven; it is to be served warm, not hot.
Make the salsa: Peel and seed the tomatoes, chop them and put them in a bowl. Stir in the remaining ingredients, adjusting the amounts of hot pepper, coriander and lime juice to taste.
To serve, spoon a pool of salsa onto a medium plate. Using a large spoon, cut out a circle of custard and set it on top of the salsa. Pass the remaining salsa in a bowl.
Serves six to eight.
*Editor's Note: this fabulous recipe can be made successfully with good quality frozen corn (defrost it under hot running water, then shake and pat dry) and bottled chunky salsa.
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