Chef Gavin Kaysen, Cafe Boulud, Recipes, Chef’s Recipes, Spaghetti Nero with Squid and Shrimp, Squid Ink, Maine Peekytoe Crab Salad, Orange & Pepper Gelée, Shaved Fennel, Tangerine-Vanilla Vinaigrette



Gavin Kaysen is the executive chef at Cafe Boulud in New York, NY.


Winner of the James Beard Award Rising Star Chef of the Year in 2008.

Spaghetti Nero with Squid and Shrimp

Recipe courtesy of chef Gavin Kaysen and Café Boulud


Serves 4 to 6 people


Spaghetti Nero

- 2¼ cups all-purpose flour

- 6 tablespoons Duram “OO” flour

- 3 eggs

- ¼ teaspoon salt

- 1 teaspoon squid ink

Tomato Confit

- 1 pint cherry tomatoes

- 3 tablespoons olive oil

- 3 sprigs thyme

- 2 cloves garlic, smashed

Fennel Puree

- 1 whole fennel bulb, trimmed and sliced

- 1 teaspoon fennel seeds

- 1½ tablespoons olive oil

- ½ cup chicken stock

- ½ cup heavy cream

- Salt and pepper to taste

To Finish

- 1½ lbs cleaned rock shrimp

- 8 squid, heads cleaned and sliced into rings

- Salt and pepper to taste

- Espelette pepper

- 2 tablespoons olive oil

- 3 tablespoons butter


Spaghetti Nero

1) Combine all the ingredients except for the squid ink in a bowl.

2) Knead half of the dough for about 5 minutes; set aside.

3) While wearing plastic gloves, knead the squid ink into the remaining dough until uniform in color.

4) Wrap the doughs in plastic wrap and let rest in the refrigerator for at least 2 hours or overnight.

5) Using a pasta machine, roll the doughs into 1/16” thick sheets, and then pass through a spaghetti noodle attachment.

6) Lightly dust with flour and reserve on a baking sheet until ready to cook.

Tomato Confit

1) Pre-heat oven to 225 degrees F.

2) Bring a small pot of salted water to a boil, and place a bowl of ice water on the side.

3) Make a small slice on the bottom of each cherry tomato.

4) Boil tomatoes 5 seconds, and then immediately remove with a slotted spoon and transfer to the ice water.

5) Peel the tomatoes and toss in a small baking dish with the olive oil, garlic and thyme. Bake for 35 minutes.

6) Tomato confit can be done up to 3 days in advance.

Fennel Puree

1) Heat olive oil in a medium sized pot over medium heat, add fennel and fennel seeds and cook, stirring occasionally, until tender.

2) Add the chicken stock, bring to a boil, and simmer for 3 minutes.

3) Carefully transfer to a blender and puree with the cream until smooth.

4) Pass through a fine meshed sieve, season to taste with salt and pepper; keep warm.

To Finish

1) Bring a large pot of salted water fitted with a pasta strainer to a boil.

2) Lightly season the rock shrimp and squid evenly with salt, pepper, and espelette pepper.

3) Heat olive oil in a large sauté pan over high heat until it begins to smoke.

4) Add the seafood to the pan, and at the same time, place the pasta in the boiling water.

5) Sauté the seafood for about two minutes, reduce the heat to low; add the butter.

6) Once the pasta is fully cooked, remove from the water and add to the seafood along with the cherry tomato confit and a few of spoons of pasta water.

7) Toss well to combine and adjust seasoning.

To Serve

1) Place a spoonful of hot fennel puree on the bottom of each serving dish and arrange the seafood pasta on top.





Cafe Boulud - New York, NY

Photographs courtesy of Cafe Boulud | Peeky Toe Crab by M. Hom


Cafe Boulud

Upper East Side


20 East 76th Street

New York, NY 10021

T: 212.772.2600  (make a reservation)




Maine Peekytoe Crab with Orange & Pepper Gelée, Shaved Fennel Tangerine-Vanilla Vinaigrette

Recipe courtesy of chef Gavin Kaysen and Café Boulud

The salad is an homage to our sister restaurant, Café Boulud Palm Beach, where refreshing citrus fruits have a long season and often brighten the menu in several courses. And since the sweet, delicate Peekytoe crab from Maine is so good, they use it just as much as we do in New York! Chef Kaysen puts his spin on the dish with flavors of ginger, vanilla and fennel.


Serves 8


Orange Vinaigrette

- 4 cups fresh orange juice

- 1 cup fresh clementine juice

- 1 piece star anise

- 1 2-inch knob ginger inches peeled and chopped

- 1 vanilla bean, split

- 1 teaspoon Dijon mustard

- 2 limes, juice

- 1 cup olive oil

- 1 cup grape seed oil

Crab Salad

- 1    pound Maine peekytoe crab, picked of any shells

- ½ bunch chives, chopped

- 2 shallots, minced

- ¼ bunch tarragon, chopped

- 3 sprigs parsley, chopped

- 1 lemon, finely grated zest

- 1 teaspoon crème fraîche

- Salt

Orange Agar Sheet

- 2 cups orange juice

- 3 grams agar agar

- 1 teaspoon freshly cracked black pepper

- 1 teaspoon fennel pollen

To Finish

- 3 pieces baby fennel

- 3 tablespoons crème fraîche

- 1 orange, segments cut into small pieces

- 1 ounce seaweed micro greens


Orange Vinaigrette

1) Combine orange juice, clementine juice, star anise, ginger, and vanilla in a small saucepan over medium-high heat.

2) Bring to a light simmer and reduce to approximately 1 cup.

3) Strain liquid into a medium bowl and using a hand blender, mix in the lime juice and mustard.

4) Slowly blend in the oils, until emulsified.

5) Season to taste with salt and pepper and reserve, chilled.

Crab Salad

1) In a mixing bowl, combine all of the ingredients above, season with salt and 2 teaspoons of the orange vinaigrette.

2) Divide salad into 8 portions.

3) Place one portion in the center of a sheet of plastic wrap and twist together the edges to shape the salad into a ball.

4) Repeat with remaining 7 portions and refrigerate.

Orange Agar Sheet

1) Pour orange juice into a small saucepan and bring to a simmer.

2) Remove from the heat, and with a hand blender, puree in the agar agar.

3) Return to a simmer for 4 to 5 minutes, blend once more, and pass through a fine meshed sieve.

4) Stir in the pepper and fennel pollen, and then pour onto 4 flat lipped dinner plates (at least 10-inches in diameter), to reach 1/8-inch thickness.

5) Transfer plates to the refrigerator, being sure to keep them flat and chill until set, about 5 minutes.

6) Using a 3-inch ring cutter, remove and reserve (at least 8) rounds to top the crab.

To Finish

1) Using a sharp mandolin, shave the baby fennel lengthwise into a bowl of ice water.

2) For each serving, unwrap a portion of crab salad and place into a chilled bowl and pour in a couple of tablespoons of the orange vinaigrette.

3) Top the crab with an orange agar sheet. Top the vinaigrette with a few fresh orange pieces and a couple of dots of crème fraîche.

4) Garnish the top of the crab with a few pieces of shaved fennel and the seaweed greens.

Note: orange agar sheets can be made up to 2 days in advance