Restaurant Week 2020 is happening, kids! Get out and enjoy all those local restaurants you’ve been dying to try. Over 218 eateries have killer lunch and dinner specials with pricing that won’t break the bank.
To celebrate the week accordingly, we’ve scoped out some of our fave dishes you simply must try. Even better? We hit up a few of the restaurants’ respective chefs for their to-die-for recipes. If you have a sweet tooth, then Harvey’s decadent Oatmeal Cream Pie should be the reason you chuck your New Year’s resolutions out the window. We procured the recipe from Harvey’s executive chef Jessica Olsen.
Oatmeal Cream Pie
Ingredients:
Oatmeal Cookies:
1 large egg
1/2 cup unsalted butter, softened (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated white sugar
2 teaspoons vanilla extract
1 1/2 cup old-fashioned whole rolled oats (not instant or quick cook)
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
Directions:
Preheat oven to 350, line a baking sheet with a Silpat or spray with cooking spray; set aside.
In a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed (i.e. your bicep and shoulder should be burning if you’ve mixed well enough.) Add the oats, flour, baking soda, salt, and stir to combine. Add the raisins and stir to combine. Using a 2-tablespoon cookie scoop, form mounds and place on prepared baking sheet spaced about 2 inches apart
Chef note: “I baked 12 cookies on the first sheet. Bake for about 10 to 13 minutes (short for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center. Don’t overbake! Cookies firm up as they cool.”
Graham Cracker Crumb Tarts:
5-6 tablespoons unsalted butter, melted
1 1/4 cups graham cracker crumbs
2 tablespoons granulated white sugar
Directions:
Mix together the graham cracker crumbs, melted butter and sugar. Evenly divide the mixture and press onto the bottom and up the sides of eight – 4-inch (10 cm) tart pans with removable bottoms. (Each tart will use 2 – 3 tablespoons of the graham-cracker crumb mixture.) Place the tart shells in the refrigerator to chill while you make the filling.
White Chocolate Cream Cheese Mousse:
1/2 cup whipping cream
1/2 cup chopped white chocolate or white chocolate strips
4 ounces cream cheese
1-3 tablespoons powdered sugar, divided
1/2 teaspoon vanilla extract
Pinch of salt
Directions:
In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside. Gently melt the white chocolate in a small pot over low heat or in 30-second increments at half-power in the microwave, stirring frequently. Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy. Beat in the white chocolate, vanilla extract and salt on medium speed until well combined. Fold in the whipped cream. If it’s not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Do not over beat! Taste the mousse and if it’s not sweet enough, fold in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking. Serve immediately or refrigerate for 1-2 hours for a firmer version. Refrigerate any leftovers for up to two days.
Finished dish directions:
Cut oatmeal cookie in half. Keep one half whole and crumble the other half. Using a piping bag, pipe white chocolate cream cheese mouse into the tart shells. Place the whole half cookie into the mousse at an angle. Sprinkle the crumbs over the dish and serve.