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Great comfort foods you can cook up at home

Find out how to make apple salad, lemon chicken and mac and cheese — from chef Adam Powers of Fetch in New York City — in your home kitchen

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In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Adam's Apple Salad with House Vinaigrette, Fetch's Famous Roasted Half Lemon Chicken, Macaroni and Cheese from Fetch in New York City.

Located on the Upper East Side of New York City is a bar and grill where you may meet your best friend! Fetch’s mission is to help New York City’s stray dog population by offering Sunday brunch adoption days where potential owners can meet dogs looking for homes while enjoying a down-to-earth environment and quality food from the menu of Chef Adam Powers. The grill features a doggie wall of fame, so if you stop in, bring a framed photo of your dog! But for those of you outside of NYC, here are some of Powers’ specialties, Adam’s Apple Salad with House Vinaigrette, Fetch’s Famous Roasted Half Lemon Chicken, and Macaroni and Cheese, that you can prepare for your own brunch at home. 

About the chef: After 20 years in the restaurant business, Fetch New York City chef and owner Adam Powers has created an Upper East Side bar and grill in his image: friendly and down-to-earth with authentic, high-quality food, immaculate service, and a mission to help New York City’s stray dog population. This mission is evident throughout the bar and grill in the shape of hundreds pictures that guests put up of their own dogs, adoption walls, and applications for a new best friend.

Powers, who graduated first in his class from the New York Restaurant School began developing his culinary skills at a young age long before working with Waldy Maloof at The Rainbow Room. Powers started working for his family’s successful catering and event-design company. Long days in the kitchen honing his skills cooking for lavish parties at night clubs such as Studio 54, Xenon, and The Roxy and opening parties for Broadway shows including Evita, and La Cage Aux Follies led to late nights unwinding at New York’s famous all-night diners. 

Powers’ approach to cooking is meticulous; while the cuisine at Fetch is more casual, inspired updates of classic American dishes, he uses the same produce and techniques you will find in the best four-star kitchens. Every detail is important; Chef Powers sometimes spends half the day caramelizing onions to perfection. 

Adam's Apple Salad with House Vinaigrette, Fetch's Famous Roasted Half Lemon Chicken, and Macaroni and Cheese are served at Fetch for respectively $9, $15, and $13. The salad serves 1, macaroni and cheese serves 4 to 6, and the lemon chicken yields one whole chicken.

Adam's Apple Salad with House Vinaigrette
By chef Adam Powers of Fetch in New York City

Serves one

INGREDIENTS

House Vinaigrette ingredients

• 4-5 shallots, chopped
• 3-4 garlic cloves, chopped
• 3/4 cup parmesan, grated
• 1/2 Tablespoon oregano, dried
• 1/8 bunch fresh thyme, chopped
• 1 1/2 cups red wine vinegar
• 3/4 cup Dijon mustard
• 1 1/2 Tablespoon fresh lemon juice
• Salt and pepper to taste
• 1 1/2 qts blended oil
• Note: Serving size for 1 serving of dressing is 4 Tablespoons

Spice Roasted Pecans ingredients

• 1/2 cup pecan, halved
• 1/4 olive oil
• Pinch cayenne pepper
• Pinch of paprika
• Pinch of garlic powder
• Pinch of onion powder

Salad ingredients

• 1 Granny Smith apple, sliced
• 2 large handfuls of fresh spinach, lightly chopped
• 4 Tablespoon of House Vinaigrette, (See recipe)
• 1/2 fresh shitake mushrooms, sliced
• 1/4 spiced roasted pecans, (See recipe)
• 1/4 cup crumbled Stilton blue cheese

Recipe continues below ↓
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DIRECTIONS

House Vinaigrette instructions:
1. In a bowl combine all ingredients except oil.
2. Transfer to a blender and pulse until fully incorporated.
3. Slowly add oil.
4. Be sure not to add too much oil or too quickly as the dressing will break.
5. Adjust seasonings if needed

Spiced Roasted Pecan instructions:
Preheat oven to 350 degrees F.
1. Combine all ingredients.
2. Roast for 10 minutes.

Salad instructions:
1. In a bowl combine all ingredients except blue cheese.
2. Transfer to a chilled plate.
3. Top with crumbled Stilton blue cheese.
4. Grill apple slices until marked and softened but still firm
5. Place the apple slices in the pattern pictured around the plate.

MANAGE YOUR RECIPES


Fetch's Famous Roasted Half Lemon Chicken
By chef Adam Powers of Fetch in New York City

Yields one chicken

INGREDIENTS

• 2 cups lemon juice
• 1/2 cup honey
• 2 Tablespoons garlic, minced
• 1 cup olive oil
• 2 Tablespoons red wine vinegar
• 1 Tablespoons oregano
• 1 chicken
• Salt and pepper to taste

DIRECTIONS

Preheat oven to 400 degrees F.
1. Combine lemon juice, honey and garlic, mix thoroughly.
2. Combine olive oil and vinegar.
3. Add oil and vinegar to lemon juice mixture, whisking rapidly.
4. Add oregano, salt and pepper.
5. Season chicken with salt and pepper.
6. Coat chicken with lemon dressing and roast for one hour.

Optional: When serving, add lemon dressing to hot pan, mount with butter, add chopped parsley and pour over chicken.

MANAGE YOUR RECIPES


Macaroni and Cheese
By chef Adam Powers of Fetch in New York City

Serves four to six

INGREDIENTS

• 2 ounces butter, cubed
• 2 ounces flour
• 1 quart heavy cream
• 1 quart milk
• 1 Tablespoons Dijon mustard
• 2 Tablespoons Worcestshire sauce
• 2 dashes Tabasco sauce
• 1 pound Black Diamond Cheddar Cheese, shredded
• 1 pound elbow macaroni
• 4 Tablespoons Ritz Crackers, crumbled
• 4 Tablespoons breadcrumbs
• Salt and pepper, to top

DIRECTIONS

Preheat oven to 375 degrees F.
1. In a large pot melt butter and add flour to make a roux.
2. Stir constantly, cooking for approximately 3 minutes on very low heat.
3. Add milk and cream, whisking constantly.
4. Combine Dijon, Worcestshire, and Tabasco, and add to pot.
5. Cook mixture until it starts to thicken.
6. Remove from heat and add cheese, continuously whisking until cheese is melted, sauce should be thick.
7. Strain through a mesh sieve and combine with macaroni.
8. Place mixture in baking dish and top with crumbled Ritz crackers and breadcrumbs.
9. Place in oven approximately 8 minutes or until golden brown.

MANAGE YOUR RECIPES


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Food Editor Phil Lempert brings you the latest news and advice about shopping and cooking.

Fetch
1649 Third Avenue
New York, NY 10128
212-289-2700
www.fetchny.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.


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