Here are recipes of a few dishes Alex Guarnaschelli cooked for Prince at Butter in New York City and had the pleasure of cooking for him several times over the years.
Alex Guarnaschelli Blogs: What It Was Like to Cook for Prince 04/27/2016 AT 03:26 PM ET http://greatideas.people.com/2016/04/27/prince-alex-guarnaschelli/
Mixed Greens With Edible Flowers
This was one of his favorite salads. The edible flowers aren’t just beautiful, they add a pleasant bitter note, in some instances a cucumber note or a peppery heat and they add earthiness. Use anything – chive flowers, radish flowers, nasturtiums, Borage, jump-ups. Like Prince’s music, the flowers add that unexpected touch.
1 tbsp. lemon juice
2 tsp. red wine vinegar
3 tbsp. extra-virgin olive oil
Tiny pinch sugar
2 cups arugula leaves
¼ cup picked parsley leaves
¼ cup picked (small) basil leaves
Edible flowers (optional)
Sprinkle of poppy seeds
1. Make the vinaigrette: In a large bowl, whisk together the lemon zest, lemon juice and red wine vinegar. Whisk in the olive oil. Taste for seasoning.
2. Assemble the salad: Toss arugula, parsley and basil in a medium bowl with the dressing. Add the poppy seeds. Serve on a platter and top with the flowers. Serve immediately.
Roasted Beet and Ginger Salad
He seemed to really love mustard and this dish really packs that mustardy punch.
2–2 ½ lb. beets
1 tbsp. apple cider vinegar
1 tbsp. balsamic vinegar
1 tbsp. dark brown sugar
2 tbsp. Dijon mustard
3-4 tbsp. extra-virgin olive oil
2 tbsp. freshly grated ginger
1. Cook the beets: Using a pot large enough to hold all of the beets, fill it ¾ with cold water and add the beets with a generous pinch of sugar and salt. When the beets are tender when pierced with the tip of a knife, drain the water and allow them to cool for about 10 minutes. Peel them by wiping the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms off with a small knife and cut each beet into sections like pieces of an orange.
2. Make the vinaigrette and serve the beets: In a medium bowl, whisk together the apple cider vinegar, balsamic, brown sugar and mustard until smooth. Whisk in the olive oil and ginger. Taste for seasoning. Toss the beets with the vinaigrette and allow the beets to marinate in these ingredients for at least 20 minutes. Serve on a platter.