Favorite Recipes of Maverick Swaniel Harrienger











Ingredients:

  • Portobello-Truffle Emulsion (previous post)
  • 12 medium new potatoes
  • Kosher salt
  • 2 teaspoons unsalted butter
  • 3 tablespoons half-and-half
  • 2 tablespoons white truffle oil
  • 0.25 cup + 2 tablespoons grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives

Instructions:

  1. Prepare the Portobello-Truffle Emulsion and reserve at room temperature until ready to serve the potatoes.
  2. Place the potatoes in a saucepan with enough water to cover by 1″ + bring to a boil.  Generously salt the water + adjust the heat so the potatoes cook at a steady, gentle boil for 15 minutes.  Drain + set aside until cool enough to handle.
  3. Preheat the oven to 400 degrees F + line a large baking sheet with parchment paper.  Lightly grease the parchment.
  4. Cut the potatoes in half.  Using a spoon or melon baller, hollow out the cut side of the potatoes, leaving a 0.25″ thick shell place the potato flesh in a small bowl + mash until mostly smooth.
  5. In a small saucepan over medium heat, melt the butter with the half-and-half.  Pour the warm mix over the mashed potatoes + stir or mash to blend.  Stir in the truffle oil + 0.25 cup of cheese + season with salt + pepper to taste.
  6. Season the insides of the potato shells lightly with salt + pepper, then spoon 0.25 teaspoon of the Portobello-Truffle Emulsion into the bottom of each one.  Divide the potato mix evenly among the shells, setting the filled potatoes on the prepared baking sheet, then sprinkle the tops with the remaining 2 tablespoons cheese.  Bake for 20 minutes.
  7. Spoon 2 tablespoons of the Portobello-Truffle Emulsion onto each serving plate + use the back of the spoon to spread into a thin, smooth layer.  Place 3 potato halves on each plate + garnish with the chives.  Serve immediately.
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Ingredients:

  • 1 portobello mushroom, stem removed
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 1 large egg
  • 0.5 teaspoon fresh lemon juice
  • 1 teaspoon minced shallot
  • 0.5 teaspoon minced garlic
  • 0.75 cup vegetable oil
  • 0.25 cup + 2 tablespoons white truffle oil

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Rub the mushroom with the olive oil, then season lightly with salt + pepper.  Place the mushroom gill side down on a small baking sheet and roast for 15 minutes.  Remove from the oven and let it cool slightly.  Chop the mushroom into small dice.
  3. Put the egg and lemon juice in a blender and process until frothy.  Add the shallot and garlic and process briefly, then add the mushroom and puree until very smooth.  With the blender running, add the vegetable and truffle oils in a very slow, steady stream through the lid until a thick emulsion is formed.  Season with salt and pepper to taste.  If using within an hour, keep at room temperature; otherwise, refrigerate.


Ingredients:

  • 1 rounded teaspoon anchovy paste, or 4 flat anchovy fillets, pasted
  • 1.5 teaspoons Worcestershire sauce
  • 1 rounded teaspoon Dijon mustard
  • Juice of 1 lemon
  • 3 large garlic cloves:  1 pasted or grated, 2 halved
  • Salt
  • Pepper
  • 0.33 cup Extra Virgin Olive Oil, plus more for drizzling
  • 1 handful freshly grated pecorino cheese, plus more for serving
  • 4 slices ciabatta bread
  • 2 large romaine lettuce hearts, halved lengthwise, cleaned, dried
  • Olive oil cooking spray
  • 4 poached eggs

Instructions:

  1. Heat a grill or grill pan to medium-high heat.
  2. In a large bowl, whisk the anchovy paste, Worcestershire sauce, mustard, lemon juice, garlic paste, and pepper.  While whisking, stream in the 0.33 cup extra virgin olive oil to emulsify.  Stir in the pecorino.
  3. Char the bread on the grill.  Rub with the cut garlic, drizzle with some extra virgin olive oil, and season with salt.  Set the garlic croutons aside.
  4. Coat the lettuce lightly with olive oil cooking spray + season with salt + pepper.  Grill on both sides to mark and char.
  5. Make the poached eggs.
  6. Serve the charred romaine on plates topped with dressing, a garlic crouton, a poached egg, + a little extra grated pecorino cheese.


Ingredients:

  • A splash white vinegar
  • 4-6 large free-range organic eggs

Directions:

In a deep skillet, heat 2″ water with the vinegar to a low rolling boil.  Crack the eggs into individual ramekins or custard cups.  Whisk the water in circles to create swirls, slide the eggs into the simmering water, one at a time, and poach 3-4 minutes for soft to medium eggs.



Ingredients:

  • 0.25 cup + 2 tablespoons olive oil
  • 6-8 flat anchovy filets
  • 4 large garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper flakes, or 2 small fresh red chilies, halved
  • 1 large bunch dandelion greens, stemmed + coarsely chopped (makes 6-8 cups)
  • Freshly grated nutmeg
  • Juice of half a lemon or a splash of dry vermouth
  • 4 large free-range organic eggs
  • Salt
  • Pepper
  • Minced fresh chives
  • Crusty bread

Directions:

  1. In a large skillet, heat 0.25 cup of oil over medium heat.  Add the anchovies, cover the pan, with a splatter screen or lid, and shake until the anchovies begin to break up.  Reduce the heat a tad, uncover, + stir until the anchovies melt into the oil.  Add the garlic + red pepper flakes + stir 2-3 minutes.  Add the greens + cook tender-crisp, tossing for 2 minutes in the garlicky oil.  Season with the nutmeg + douse with the lemon juice.
  2. In a large nonstick skillet, heat the remaining 2 tablespoons oil over medium heat.  Add the eggs + cook for 2 minutes, then flip + cook for 1 minute more; season with salt + black pepper.
  3. Top the greens with the eggs.  Sprinkle with chives.  Serve with crusty bread.

Serves four people.



  • 3 tablespoons butter
  • 1 clove garlic, smashed
  • 1 small sprig rosemary
  • 4-6 sesame-topped white rolls
  • 4-6 slices prosciutto or proscitto cotto
  • 1.5 cups shredded Fontina, young pecorino, or young provolone cheese
  • 4-6 large free-range organic eggs
  • Salt + pepper
  • Minced fresh chives and thyme
  1. Position a rack in the center of the oven and preheat the oven to 350 degrees F.
  2. In a small saucepan, melt the butter over medium heat.  Add the garlic and rosemary to infuse.  When the foam subsides, remove from the heat and stir well with a pastry brush.
  3. Use a knife to cut a circle 2.5-3 inches in diameter into each roll top, cutting about 0.75 inch into the roll.  Pull the round piece of bread off the roll + hollow out the inside of the roll.  Brush the inside and underside of the roll with the garlic-rosemary butter.  Line the nest with ham, allowing the ham to come up over the edges of the nest a bit like flower petals.  Fill each nest with cheese, then crack an egg on top and season with salt and pepper.
  4. Place the rolls and caps (crust side down) on a baking sheet and bake 10-12 minutes.  Garnish with chives + thyme + serve with the caps alongside.


  • 3 hibiscus tea bags
  • 2 750-ml bottles Sauvignon Blanc
  • 2 cups ruby red grapefruit juice
  • 1.25 cups Pisco
  • 0.5 cup Simple Syrup
  • 1 small mango, peeled, pitted, + cut into a small dice
  • 1 small orange, halved + thinly sliced
  • 1 cup raspberries or blackberries, or a mix
  1. Bring 2.25 cups cold water to a boil in a small saucepan over high heat.  Add the tea bags + let steep 10 minutes.  Remove + discard.
  2. Pour the wine into a large container or pitcher.  Add the tea, grapefruit juice, Pisco, simple syrup, half of the diced mango, + all of the orange slices.  Cover + refrigerate for 4 hours (min)-overnight (max).
  3. Just before serving, add the remaining diced mango + berries.  Serve over ice.


et cetera