Flavorful Fall Recipes from Chef Jean-Georges

Crab Crostini with Garlic Aioli

Created for ABC Kitchen in New York, this dish transports Vongerichten straight to the south of France in the summer, he explains, with the classic combo of bread, seafood and aioli.

This crab crostini with garlic aioli on toasted sourdough is a dish from Vongerichten’s ABC Kitchen in New York. (Francesco Tonelli)

For the Mayonnaise

• 1 egg yolk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice, strained
• 2 tablespoons Champagne vinegar
• 1 1/2 teaspoons salt
• 2 1/2 cups grapeseed oil

1. Combine the first five ingredients in a food processor and blend.

2. Slowly add the oil while blending to emulsify.

For the Aioli

• 1 1/2 cups housemade mayonnaise (recipe above)
• 1/2 teaspoon minced garlic
• 1/2 tablespoon fresh lemon juice
• 1/2 lemon, zested

1. Combine everything in a bowl and whisk until smooth.

For the Crab Mixture

• 1/2 pound peekytoe crab meat, picked through
• 1 1/2 teaspoons very finely chopped serrano peppers, seeds and ribs removed; for more heat, add back some seeds, to taste
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fennel fronds (just the feathery fronds, not stalks)

1. Place the crab meat in a bowl and gently toss to look for any remaining shell pieces to remove.

2. Combine all ingredients and mix well.

For the Crostini

• 4 slices sourdough boule bread, 3/4-inch thick
• Crab mixture (recipe above)
• Aioli (recipe above)
• 8 lemon wedges

1. Drizzle slices with extra-virgin olive oil. Toast in a pan over high heat until golden and crisp on both sides.

2. Top each slice with an even layer of aioli. Spoon crab mixture on top of aioli.

3. Serve with two lemon wedges on each plate. Serves four.

Wine Matches

Domaine du Closel Savennières La Jalousie Château des Vaults 2022

Louis Michel & Fils Chablis 2022

“We like a crisp, textured white with the crab crostini, ideally with some real richness on the palate. This Savennière [Chenin Blanc] is classically styled, with a waxy character and firm acidity. The Chablis from Louis Michel & Fils plays really well with seafood.”—Rory Pugh, wine director, Jean-Georges Restaurants

Sirloin Steak with Ginger Mushrooms, Broccoli Rabe and Soy-Caramel Sauce

“I love cooking butter-basted steak in a pan with herbs. I combine this dish with a touch of Asia with the soy caramel sauce; soy and butter is a great combination. Shiitake and enoki with butter and ginger go so well with the sauce and the steak.”—Jean-Georges Vongerichten

These seared sirloin steaks are topped with caramelized mushrooms and ginger as well as a soy-caramel sauce. (Francesco Tonelli)

For the Soy-Caramel Sauce

• 2 cups light soy sauce
• 3/4 cup unseasoned rice vinegar
• 3 shallots, thinly sliced
• 6 cloves garlic, thinly sliced
• 1 tablespoon black peppercorns
• 2 tablespoons honey
• 1/2 cup unsalted butter
• Salt and pepper, to taste
• Lime juice, to taste

1. In a medium saucepan, bring the first six ingredients to a simmer and reduce by one-third. Let cool and sit for six hours or overnight, then strain. (A fine-mesh strainer works.)

2. Prior to serving, heat 1/2 cup sauce in a small saucepan over medium heat and whisk in butter.

3. Season with salt, pepper and lime juice, to taste.

For the Mushroom Mixture

• 2 cups diced shiitake mushrooms (1/4-inch dice)
• 1 tablespoon finely chopped ginger
• Butter, for sautéeing
• 1 cup sliced enoki mushrooms (1/4-inch slices)
• 2 tablespoons chives (in 1/4-inch pieces)
• Salt and pepper, to taste

1. Sauté shiitakes and ginger in butter until caramelized. Add enokis and toss until wilted, then stir in chives. Season with salt and pepper.

For the Steaks

• Four 6-ounce sirloin steaks
• 16 pieces broccoli rabe
• Butter for searing, plus more for serving
• Salt and pepper, to taste

1. Season sirloins with salt and pepper and pan-sear in butter to desired temperature. 

2. Cook broccoli rabe in a pot of salted, boiling water until tender; drain and season with butter, salt and pepper.

To Serve: Layer the mushroom mixture on top of each steak, about 1/2-inch thick. Distribute broccoli rabe among the four plates. Top with the mushroom-covered steaks, then add sauce and serve immediately.

Wine Matches

Château Léoville Las Cases St.-Julien 2001

Château Latour Pauillac 2001

“For the steak, we like a red wine with some development. We’ve found the 2001 Bordeaux vintage to be drinking well. With classic Médoc aromas combined with a precision of fruit uncommon in more exalted vintages, the wines pair well with JG’s food.”—R.P.

Warm Soft Chocolate Cakes

“The warm chocolate cake was invented by accident in 1987! We were cooking for a large event and overloaded the oven, so when the timer went off it was only half cooked; the centers were [soft]. But we had to go, so we sent it out. I thought I would be booed when I went out into the dining room at the end of the meal, but everyone loved it, and a classic was born.”—J.G.V.

Vongerichten’s warm chocolate cake is a classic among the many desserts he has developed with his team. (Francesco Tonelli)

• 4 ounces unsalted butter, plus more for buttering the molds
• 4 ounces Valrhona pure Caraïbe 66% dark chocolate
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• 2 teaspoons flour, plus more for dusting
• Ice cream, for serving

1. Use a double boiler to heat the butter and chocolate together until the chocolate is almost completely melted.

2. While the butter and chocolate are heating, in a separate container beat the eggs, yolks and sugar together with a whisk or electric beater until light and thick.

3. Beat the melted chocolate and butter together; it should be quite warm. Pour in the egg mixture, and quickly beat in the flour until just combined.

4. Butter and lightly flour four 4-ounce molds, custard cups or ramekins. Tap out excess flour.

5. Divide the batter among the molds. (At this point you can refrigerate until ready to eat, up to several hours. Bring them back to room temperature before cooking.)

6. Preheat the oven to 400° F. Bake the molds on a tray for 6 to 7 minutes; the centers will still be soft, but the sides will be set.

7. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately with a scoop of your favorite ice cream. (We suggest vanilla.)

Wine Matches

Kopke Port 1967

“Older Madeira and Port offer unique aromas complementary to the richness of this dessert and its intense chocolate aroma. The concentration in the older Kopke bottlings works really well. We offer it by the glass at Jean-Georges.”—R.P.

Wine Spectator says: “For a more accessible taste of Kopke, look for their single-vintage tawny bottlings, known as a colheitas. Kopke’s Tawny Port Colheita 2006 (93, $47) is floral and elegant, featuring notes of honeysuckle, jasmine and white sesame.”—James Molesworth