White Bean and Escarole Soup

White Bean and Escarole Soup
Chef Scott Conant of L'Impero – New York, NY
Adapted by StarChefs

Yield: 6 to 8 Servings
Ingredients:

     1/2 cup extra virgin olive oil
     1 onion cut into large pieces
     3 whole cloves garlic
     1/2 teaspoon crushed red pepper
     2 sprigs fresh rosemary
     2 sprigs fresh sage
     6 ounces pancetta, left in big pieces
     2 cups dried white beans, such as cannellini or cranberry beans, rinsed, soaked in water for 24 hours, and drained
     3 quarts homemade or low-sodium purchased chicken broth
     Kosher salt and freshly ground black pepper
     1 head escarole, shredded (about 3 cups)

Method:
In a large soup pot, heat half of the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic, crushed red pepper, rosemary, sage, and pancetta. Cook, stirring occasionally, for about 5 minutes to allow the flavors to develop. Add the drained beans and chicken stock. Bring the liquid to a boil, reduce to a gentle simmer, and cook until the beans are tender, 1 1/2 to 2 hours.

With a slotted spoon, transfer the herbs, pancetta, and onion pieces, as well as about half of the beans, to a rimmed baking sheet. Pick out some of the pancetta and chop it for a garnish. Discard all but the beans. Puree the removed beans with about 2 Tablespoons of olive oil and some salt and pepper; return puree to the pot. Add the shredded escarole and cook until wilted. Taste and add additional salt and pepper if needed. Serve soup in warm bowls with reserved chopped pancetta and an additional drizzle of olive oil.

Wine Pairing:
A full, spicy Tuscan white such as the Antinori Tenuta Guado al Tasso Vermentino 2002


   

Portuguese Chicken Curry

Portuguese Chicken Curry
Serves 4


By Wayne Johnson of Andaluca - Seattle, WA
Adapted by StarChefs

INGREDIENTS:

     ¼ cup canola oil
     1 medium yellow onion, cut to ¼-inch dice
     2 Tablespoons garlic, minced
     1 Tablespoon ginger, minced
     ¼ teaspoon red chili flakes
     2 Tablespoons curry paste
     ½ teaspoon tumeric, ground
     ½ teaspoon coriander, ground
     1 teaspoon kosher salt
     3 medium yellow potatoes, cut to ¼-inch dice
     4 carrots, cut to ¼-inch dice
     2 cups tomato sauce
     1 cup chicken stock or broth
     1½ cups cream
     2 Tablespoons fresh lemon juice
     3 Tablespoons olive oil
     4 (6-ounce) chicken breasts, boneless, skinless, cut to 1-inch dice
     Freshly ground black pepper
     4 cups basmati rice, cooked, kept hot


Bring canola oil to high heat in a large saucepan. Sauté onion, garlic, ginger, chili flakes, curry paste, tumeric, coriander and salt until fragrant, about 3 minutes. Add potatoes, carrots, tomato sauce, stock, cream and lemon juice. Let cook until slightly reduced, about 10 minutes.

Bring large sauté pan with olive oil to high heat. Season chicken with salt and pepper. Sauté chicken for 5-7 minutes, so the chunks are juicy but not bleeding. Add them to the saucepan with the curry. Simmer for 3 minutes, until chicken is cooked through and sauce reduces slightly.

Scoop hot basmati rice into the centers of 4 wide bowls. Ladle chicken curry around the rice. Sprinkle with chives. Garnish with cilantro and lemon slices.

Wine Pairing:

A fruity German Riesling such as the Kerpen Wehlener Sonnenuhr Riesling Spdtlese Artist Label 2003

Round Out the Meal:

With a salad of cucumbers, mint, crushed peanuts, and sesame oil

The Cranberry Celebration

The Cranberry Celebration

3 oz.
    cranberry juice
2 oz.
    orange juice
1/8 oz.
    lime cordial
      soda water
      frozen cranberries
       
Optional
     
1½ oz
    vodka
     

Directions
In a cocktail shaker filled with ice, combine 3 oz cranberry juice, 2 oz orange juice and 1/8 oz lime cordial. Shake sharply and strain into a collins glass filled with ice. Top with soda water and sprinkle with frozen cranberries.

For an individual cocktail, add 1½ oz. of vodka.

Crispy Chicken Breast With Braised Cauliflower, Capers, and Roasted Almonds

Crispy Chicken Breast With Braised Cauliflower, Capers, and Roasted Almonds



By Michael Sichel

INGREDIENTS:

     1 head cauliflower, cut into florets
     4 tablespoons butter
     Salt and pepper
     2 tablespoons oil
     4 chicken breasts, skin on
     6 tablespoons capers
     6 tablespoons almonds, sliced and roasted
     1 lemon, juiced

METHOD:

Preheat oven to 350°F. In a casserole, place cauliflower, 2 cups water, 2 tablespoons butter, salt and pepper, and cook in the oven for 30 minutes.

Heat oil in a skillet. Season the chicken with salt and pepper, and sear briefly, skin side down. Finish cooking in the oven, about 20 minutes.

Remove the chicken from the pan, pour off most of the grease, add the capers, almonds and remaining 2 tablespoons butter. Cook until butter has browned. Add the lemon juice.

To serve, place the cauliflower on each plate. Top with the chicken and drizzle caper butter.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 30 minutes

Round Out the Meal:
With mashed potatoes.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Napa Valley Chardonnay.

Potato and green bean salad

Strikingly colourful and a classic combination of vegetables; served warm or cold, this dish is a perfect accompaniment to any meat or fish dish.

Serves 8

Preparation time less than 30 minutes
Cooking time 10-30 minutes

Ingredients
1.8kg/4lb new potatoes, scraped to clean
700g/1½ lb fine green beans
salt and freshly ground black pepper, to taste
175ml/6fl oz extra virgin olive oil
2 tsp red wine vinegar
4 spring onions, chopped
4 tbsp chopped fresh parsley

Method
1. Place the potatoes into a pan of boiling well-salted water (one teaspoon salt per 600ml/1 pint water) and cook until just tender. Drain and leave to cool slightly, then cut lengthways into quarters and place into a salad bowl.
2. In a clean pan, cook the fine green beans in boiling salted water for 2-3 minutes, or until just tender. Drain and refresh under cold water, then drain again. Add to the potatoes and season, to taste, with salt and freshly ground black pepper.
3. Whisk together the extra virgin olive oil and red wine vinegar. Add to the potatoes and beans, toss together while warm then leave to go cold.
4. Just before serving, mix in the chopped spring onions and chopped parsley.

Salmon en croûte with tarragon butter and wilted spinach

Not everyone has a yearning for turkey or goose at Christmas, but everyone wants to be served something delicious for that special meal. This hearty salmon feast looks spectacular when brought to the table and tastes fabulous.

Serves 8

Preparation time 1-2 hours
Cooking time 35-40 minutes

Ingredients
For the tarragon butter
100g/4oz unsalted butter, softened
salt and freshly ground black pepper
1 tbsp chopped fresh tarragon
½ tsp salt
4 turns of the black pepper mill
2 tbsp lemon juice
For the salmon en croûte
2 x 550g/1lb 4oz pieces thick salmon fillet, skin removed
salt and freshly ground black pepper
500g/1lb 2oz fresh spinach, large stalks removed, washed and dried well
2 x 500g/1lb 2oz packets ready-made puff pastry
plain flour, for dusting
1 free-range egg, beaten

Method
1. For the tarragon butter, beat the ingredients together in a bowl. Set aside.
2. Trim the salmon fillets so that they're both the same size. Season each piece with salt and freshly ground black pepper.
3. Heat one tablespoon of the tarragon butter in a large pan. Add a large handful of the spinach and, as soon as it starts to wilt, add more spinach, until it is all in the pan.
4. Cook for one minute over a high heat, then tip into a colander and press out all the excess liquid. Transfer to a board and coarsely chop. Season with salt and freshly ground black pepper to taste and leave to cool.
5. For the salmon en croûte, cut a 350g/12oz piece from one block of pastry (save the rest for another dish) and roll out on a lightly floured surface into a rectangle about 4cm/1½in bigger all round than the salmon fillets. Roll out all of the second block of pastry into a rectangle 5cm/2in larger than the first one.
6. Lay the smaller rectangle of pastry on to a well-greased baking sheet and spread half of the spinach mixture in the centre to form a rectangle the same size as the salmon. Put one of the salmon fillets on top, skinned-side down, and spread with the rest of the tarragon butter. Cover with the second fillet, skinned-side up this time, and cover with the rest of the spinach. Make sure that the spinach covers the salmon in an even layer.
7. Brush a wide band of beaten egg around the salmon and cover with the second piece of pastry, taking care not to stretch it or to trap in too much air. Tuck the pastry in well around the salmon, press the edges together to seal and trim away the excess to leave a 2.5cm/1in band all the way around. Using the tines of a fork, gently press together the edges of the pastry to seal. Chill in the fridge for one hour.
8. Preheat the oven to 200C/400F/Gas 6.
9. Brush the salmon parcel with beaten egg and chill for another five minutes, then remove and brush once more with egg - this will give it a nice deeply golden glaze.
10. Score the surface of the pastry into a tight diamond pattern with the tip of a small, sharp knife. Bake for 35-40 minutes.
11. Remove the salmon parcel from the oven and leave it to rest for five minutes. Cut it across into 2.5cm/1in slices to serve.

Recommended wines: top-quality white Burgundy or light New Zealand Pinot Noir

Grilled Cheese and Autumn Fruit With Blackberry Consomme

Grilled Cheese and Autumn Fruit With Blackberry Consomme
Lewis Butler

INGREDIENTS:
 2 Granny Smith apples, halved and core removed
    2 Anjou pears, halved and core removed
     4 Tablespoons plus 1 cup sugar
     Pinch of cinnamon
     2 Tablespoons light olive oil
     4 pints blackberries (fresh or frozen)
     1 ½ cups water
     Juice of 1 lemon
     1 cup mascarpone cheese
     4 Tablespoons chopped mint



METHOD:
Preheat oven to 350°F. In a bowl, toss the apples and pears with 4 Tablespoons sugar, cinnamon, and oil. Place on a baking sheet and bake in the oven for 20 minutes.

In the top of a double boiler, combine the berries, water, 1 cup sugar, and lemon. Cover with plastic wrap and cook over a double boiler for about 30 minutes, or until the juice has been released form the berries. Chill. (The soup can be made up to 2 days in advance.)

To serve, place an apple and a pear into each soup bowl. Ladle about 1/4 cup consommé in to each bowl and top with cheese and mint.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 30 minutes

Cook time: 30 minutes

Round Out the Meal:
With crisp baby spinach salad.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Riesling.

Pumpkin Pancakes

Pumpkin Pancakes

Submitted by: Ruth Rated: 4 out of 5 by 332 members

Prep Time: 20 Minutes Cook Time: 20 Minutes

Ready In: 40 Minutes Yields: 6 servings

"These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever."

INGREDIENTS:

2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger

1/2 teaspoon salt 1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar

DIRECTIONS:

1.	In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Angel Hair Pasta and Vegetable Ribbons

Angel Hair Pasta and Vegetable Ribbons
Serves 4
By Daniel Boulud

INGREDIENTS:
2 medium shallots, thinly sliced
2 cups grapeseed oil
4 stalks celery, peeled into ribbons*
1 medium carrot, peeled into ribbons
1 medium leek, white part only, quartered lengthwise
1 1-inch length lemongrass, crushed
3 sprigs cilantro, stems removed
2 Tablespoons soy sauce
16 shiitake mushrooms, stemmed and quartered
2 packages (7-ounce) enoki mushrooms
1 bunch scallions, cut on the bias into 1-inch pieces
1 Tablespoon thinly sliced ginger
1 teaspoon toasted sesame oil
Pinch of red pepper flakes
1 lime, juiced
½ pound angel hair pasta
2 Tablespoons toasted sesame seeds

*Using a vegetable peel, peel the vegetable into long "ribbons."

METHOD:

Soak the shallots in cold water for 5 minutes, then drain and pat dry. Combine the shallots and grapeseed oil in a saucepot over medium heat for 5 to 10 minutes. Remove the shallots, using a slotted spoon, and drain on a paper towel. Season with salt and set aside.

Soak the celery, carrot and leek in cold water. Set aside.

Pour 4 cups water into a large saucepot. Add the lemongrass, cilantro, soy sauce, salt, mushrooms, scallions and ginger, and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the celery, carrot and leek, and add to the saucepot. Add the sesame oil and red pepper flakes. Simmer for 5 to 7 minutes. Add the lime juice.

Bring a large pot of salted water to boil. Add the pasta and cook according to package directions. Drain and divide among 4 bowls. Spoon the vegetable and broth over the past. Top with the crispy shallots and sesame seeds.

Adapted by StarChefs.com

Yield: 4 Servings

Round Out the Meal:
With a mixed green salad.

Kid Friendly:
Go easy on the red pepper flakes.

Beverage Pairing:
An Amber beer.

From Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud and Dorie Greenspan, Scribner 1999

Moroccan Chicken Dumplings

Moroccan Chicken Dumplings
Serves 6

By Ana Sortun

INGREDIENTS:
1/2 lemon, juiced
Pinch saffron
1/2 cup flour
1/2 cup milk
2 eggs, lightly beaten
1/8 teaspoon cinnamon
Pinch nutmeg
1 cup cooked and shredded chicken meat
1/2 cup slivered and toasted almonds
1 Tablespoon chopped cilantro
1 teaspoon harissa
2 teaspoons extra virgin olive oil
4 Tablespoon butter, melted

METHOD:

Preheat oven to 425°F. Heat a 6-cup muffin tin for 5 minutes. In a small mixing bowl, combine the lemon juice with the saffron, and let sit for 10 minutes.

In a mixing bowl, beat together the flour, milk, eggs, cinnamon, and nutmeg.

In another mixing bowl, combine the chicken, almonds, cilantro, harissa, oil, and season with salt.

Remove the muffin tin from the oven and distribute the melted butter in the 6 cups. Fill each halfway with the batter and 2 Tablespoons of chicken filling. Bake for 12 minutes or until the edges are browned and the batter is cooked through. Sprinkle with the lemon juice just before serving.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 15 minutes

Round Out the Meal:
With steamed spinach.

Kid Friendly:
Omit the harissa.

Beverage Pairing:
A Carona with a lime.

Chicken Soup With Toasted Pasta, Leeks, Yogurt, and Mint

Chicken Soup With Toasted Pasta, Leeks, Yogurt, and Mint
Serves 6
By Ana Sortun

INGREDIENTS:
¼ cup extra virgin olive oil
¼ pound angel hair or vermicelli noodles, crushed
8 cups chicken broth
Salt and pepper
3 cups plain yogurt (Chef Sortun prefers Old Chatham Sheepherding Company)  
3 egg yolks
2 Tablespoons flour
1 Tablespoon dried mint
Pinch cayenne pepper or dried Aleppo chiles
4 Tablespoons butter
6 leeks, white part only, trimmed, and sliced into ½- inch thick rounds  
2 cups cooked and shredded chicken
1 Tablespoon sumac  

METHOD:
Heat the oil in a large soup put. Add the pasta and stir to coat with a wooden spoon for about 5 minutes until pasta is toasted and golden brown. Add the broth and simmer for about 10 minutes or until the pasta is cooked, then season with salt and pepper.

In a bowl, whisk together the yogurt, egg, flour, dried mint, and cayenne until smooth. Ladle a cup of the hot soup into the yogurt mixture, whisking until combined. Then add the yogurt mixture to the soup pot, whisking for about 5 minutes until the soup starts to simmer.

Heat butter in a large skillet over medium-high heat until it just begins to brown. Add the leeks, and cook for about 15 minutes until soft, seasoning well with salt and pepper. Stir into the soup. Add the shredded chicken and cook 5 minutes to heat the chicken. Ladle into bowls and sprinkle with sumac.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 30 minutes

  Round Out the Meal:
With a green salad.

Kid Friendly:
Omit the cayenne pepper.

  Wine Pairing:
A Rose.

Grilled Fontina Cheese and Rapini Sandwich

Grilled Fontina Cheese and Rapini Sandwich
Duskie Estes and John Stewart

INGREDIENTS:
2 bunches rapini
3 Tablespoons olive oil
½ red onion, julienned
2 cloves garlic, thinly sliced
Chili flakes  
Kosher salt
8 slices rustic bread, ½-inch thick
12 ounces fontina, thinly sliced
4 Tablespoons butter, softened  

METHOD:

Blanch rapini in a large sauce pot of salted boiling water, about 2 minutes, then strain. Heat oil in a large skillet over medium high heat. Add the onion and garlic, and sauté until golden and fragrant. Remove from heat and add the strained rapini. Return to the heat and add the chili flakes and salt. Mound 4 slices of bread with the rapini, top with cheese and remaining slices of bread. Rub butter on the outsides of the bread and saute in a large skillet over medium heat until golden on both sides and cheese is melted, about 3 minutes per side.

  Adapted by StarChefs.com

  Yield: 4 Servings

Prep time: 7 minutes

Cook time: 10 minutes

  Round Out the Meal:
With thinly sliced roasted potatoes sprinkled with salt and malt vinegar.

  Kid Friendly:
Omit chili flakes.

  Wine Pairing:
A Syrah such as Peterson.

White Bean and Sausage Chili

White Bean and Sausage Chili
Serves 4

By Duskie Estes and John Stewart

INGREDIENTS:


2 Tablespoons vegetable oil
1 pound sausage (Chefs Estes and Stewart prefer black pig)  
6 poblano peppers, diced
3 red onions, diced
3 ribs celery, diced
3 carrots, diced
6 cloves garlic, minced
2 Tablespoons chili powder
1 Tablespoon dried oregano
1 Tablespoon ground coriander
1 Tablespoon ground cumin
2 Tablespoons kosher salt
1 28-ounce can chopped tomatoes
6 cups stock
4 cups cooked white beans  

METHOD:

Heat oil in a large skillet over medium-high heat. Add the sausage, peppers, onions, celery, carrots and garlic, and cook, stirring, until golden, about 10 minutes. Add the chili powder, oregano, coriander, cumin and salt, and saute for 5 minutes. Add the tomatoes, stock and beans, and simmer 20 minutes.

   Adapted by StarChefs.com

  Yield: 4 Servings

Prep time: 7 minutes

Cook time: 30 minutes

  Round Out the Meal:
With pasta.

  Kid Friendly:
Omit the chili powder.

  Wine Pairing:
A Zinfandel such as the Martinelli from Jack Ass Vineyard.

Tortelloni Pistachio

Tortelloni Pistachio
Serves 4


By Joseph L. Maulo

INGREDIENTS:


24 cheese tortelloni
4 Tablespoons butter
½ cup pistachios, toasted and roughly chopped
1 large shallot, diced
½ cup dry white vermouth
1 pint heavy cream
½ cup grated parmigiano reggiano  
Salt and pepper

METHOD:

Cook pasta in a large pot of salted boiling water to al dente then drain.

Heat butter in a small sauce pan over medium heat. Add 1/4 cup pistachios and cook for 1 minute. Add the shallot and cook for another minute. Remove from heat and add the vermouth. Return to heat and reduce by half. Add the cream and cook until lightly thickened. Add the pasta and season with salt and pepper. Sprinkle with the cheese and remaining 1/4 cup pistachios.

  Adapted by StarChefs.com

  Yield: 4 Servings

Prep time: 15 minutes

Cook time: 30 minutes

  Round Out the Meal:
With a Caesar salad.

  Kid Friendly:
Omit the vermouth.

  Wine Pairing:
A Chardonnay such as Rodney Strong.

Pumpkin Ginger Nut Muffins Recipe

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Filed under Bakery

The weather across the country is finally starting to act like fall (what was it with the 90° temps in NY and Chicago in October?). We in Northern California are getting our first batch of rain for the season, perfect weather for staying inside and baking muffins. What I love about these quick bread pumpkin muffins is that they are so easy to throw together, and so hard to mess up. You can mix everything by hand with a wooden spoon, don't need an electric mixer. Baking soda and eggs are the leavening agents, so you don't have to worry about old baking powder that refuses to rise. The one cup of pumpkin purée can come from a can, or from leftover baked squash, any winter squash will do - butternut squash, acorn, pumpkin - they'll all work. If you don't like nuts, keep them out. If you like raisins, add them in. The ginger gives the pumpkin a nice spicy kick, but if you don't like ginger, skip it. This pumpkin muffin recipe is very flexible. Serve freshly baked, warm, and if you really want to be indulgent, with a little butter, once you've broken them open.

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda

1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger

1 cup chopped toasted walnuts or pecans
2 Tbsp well chopped candied ginger

1 Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.

3 Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

Makes 12 muffins.

Frozen Corn

How to Freeze Corn on the Cob

What You Need:

14 cups	fresh corn on the cob, approximately 24-30 ears of corn
3/4 cup	sugar
1/8 cup	salt
7 cups	water
	Plastic sealable freezer bags

Preparation for Freezing Corn:

Peel back the husk removing it from the corn cob.
Break or cut off any excess corn stalk.
Remove the thin silk that runs along the kernels of the corn. Remove excess silk with a vegetable brush or with a damp paper towel.
Remove kernels by standing the ear of corn upright on a cutting board or inside a pan that can be used to catch the corn as it is cut off. Using a sharp utility or chef's knife, cut the kernels straight down along the corn cob to free numerous rows of kernels at the same time.
Place 14 cups of prepared corn into a large stock pot. Add sugar and salt.
Slowly pour in 7 cups of water. Adjust amount of water to just cover corn. Stir.
Bring corn mixture to a boil. Boil 1-5 minutes to desired tenderness.
Allow corn to cool. Spreading corn onto a large cookie sheet will cool the corn quicker.
Scoop corn into a plastic sealable freezer bags, include a small amount of the remaining water mixture in each bag. Flatten corn filled bag and place in freezer. Tip: With a permanent marker, write the date the bag of corn was frozen for future reference.

Hendrick's Sidecar

INGREDIENTS
2 oz. Hendrick's Gin
½ oz. Triple Sec
½ oz. Lemon or Lime Juice

PREPARATION
Combine all the ingredients in a shaker filled with ice, mix well and strain into a martini glass. Garnish with a cucumber slice.

Gin Fizz

Gin Fizz
3 ounces gin
1 tablespoon superfine sugar
2 tablespoons [fresh] lemon juice
1 tablespoon [fresh] lime juice
3 or 4 ice cubes
club soda

Combine all ingredients except the soda in a cocktail shaker and shake vigorously. Strain into a [12 oz] highball glass and fill with soda. Serves one.

Blended Vodka Daiquiris with Lime and Mint

Blended Vodka Daiquiris with Lime and Mint
3-1/2 cups ice cubes
1 cup frozen limeade concentrate (do not thaw)
3/4 cup vodka
1/3 cup fresh mint leaves

Blend the first four ingredients in a blender until mixture has a
smooth, slushy texture. Divide among six champagne flutes or slender
glasses. (This is a must! It makes it more fun to drink the daiquiri in
fits and starts.) Garnish with a sprig of mint.

Re: Chicken-Apple Wraps

On 9/30/07, John Beeler <johnbeeler@gmail.com> wrote:
> Chicken-Apple Wraps
> Serves 4
> Matthew Murphy
>
> INGREDIENTS:
> 1 teaspoon vegetable oil
> 2 shallots, peeled and finely chopped
> ½ cup finely diced celery
> 1 large boneless, skinless chicken breast, thinly sliced
> Half a green apple, peeled and grated
> ¼ cup finely chopped chives
> 2 Tablespoons mayonnaise
> Salt
> Freshly ground black pepper
> 4 slices Cheddar cheese
> 2 whole wheat wraps
>
> Heat oil in a medium nonstick skillet over medium heat. Sauté shallots and
> celery for 1 to 2 minutes. Add chicken and cook for 3 minutes, stirring
> frequently, or until chicken is completely cooked through. Remove from the
> heat and stir in the apple, chives and mayonnaise. Season to taste with
> salt
> and freshly ground black pepper. Put the sliced cheese on the wraps, spoon
> the warm chicken-apple mixture on top, roll up and slice each wrap in half.
> Serve immediately.
>
> Adapted by StarChefs.
>
> Yield: 4 Servings
>
> Kid Friendly:
> This is kid friendly!
>
> Wine Pairing:
> A crisp Chardonnay such as the Stratford 2002 Russian River Valley
> Chardonnay.
>

Tofu Linguine Pad Thai

Tofu Linguine Pad Thai
Serves 4
Sean Hardy

INGREDIENTS:

For the sauce:
2 cups ketchup
2 cups fish sauce
2 cups sugar
1 cup lime juice
2 Tablespoons tamarind paste
2 Tablespoons minced jalapeno pepper
1 bulb garlic, chopped
1 bunch basil, chopped
1 bunch cilantro, chopped
1 bunch mint, chopped  
2 Tablespoons sesame oil
2 ounces firm tofu, cut into ½-inch dice
12 shiitake mushrooms, thinly sliced
3 ounces baby bok choy
8 ounces tofu linguine, blanched  
¼ cup scrambled egg, thinly sliced
1 ounce bean sprouts
2 Tablespoons chopped cashews
2 Tablespoons bias cut scallions  

METHOD:

To make the sauce, place the first 7 ingredients in a saucepot and bring to a simmer, stirring occasionally. Reduce by one-quarter, then remove from heat. Add the basil, cilantro and mint. Let steep for 15 minutes then strain and reserve in the refrigerator.

Heat oil in a wok or skillet. Add the firm tofu, mushrooms, and bok choy, and cook for 3 to 5 minutes to acquire color. Add 1 cup of the reserved sauce, linguine, eggs and bean sprouts, and cook to heat through. Serve sprinkled with the cashews and scallions.

  Adapted by StarChefs.com

  Yield: 4 Servings

  Round Out the Meal:
With hot and sour soup.

Kid Friendly:
This is kid friendly!

  Beverage Pairing:
A French Vouvray.

Carrot and Peach Soup

Carrot and Peach Soup


4 carrots, peeled and roughly chopped  
2 fresh peaches, pitted and roughly chopped
2 shallots
1/2 teaspoon minced fresh ginger
2 cups orange juice  
2 cups apple juice  
2 cups chicken stock or canned reduced-sodium chicken broth
4 sprigs of tarragon, leaves finely chopped
Black pepper  Puree carrots, peaches, shallot, and ginger in a food processor. Add a little of the orange juice to help the mixture blend. When mixture is completely pureed, blend with the remaining orange juice and apple juice. Combine carrot-peach puree with the chicken stock in a medium saucepan. Bring to a boil and then simmer for 5 minutes. Season soup to taste with chopped tarragon and black pepper and serve immediately.

Chicken-Apple Wraps

Chicken-Apple Wraps
Serves 4
Matthew Murphy

INGREDIENTS:
1 teaspoon vegetable oil
2 shallots, peeled and finely chopped
½ cup finely diced celery
1 large boneless, skinless chicken breast, thinly  sliced
Half a green apple, peeled and grated
¼ cup finely chopped chives
2 Tablespoons mayonnaise
Salt
Freshly ground black pepper  
4 slices Cheddar cheese  
2 whole wheat wraps  

Heat oil in a medium nonstick skillet over medium heat. Sauté shallots and celery for 1 to 2 minutes. Add chicken and cook for 3 minutes, stirring frequently, or until chicken is completely cooked through. Remove from the heat and stir in the apple, chives and mayonnaise. Season to taste with salt and freshly ground black pepper. Put the sliced cheese on the wraps, spoon the warm chicken-apple mixture on top, roll up and slice each wrap in half. Serve immediately.

  Adapted by StarChefs.

  Yield: 4 Servings

  Kid Friendly:
This is kid friendly!

  Wine Pairing:
A crisp Chardonnay such as the Stratford 2002 Russian River Valley Chardonnay.

Hot Salad With Roasted Chicken

Hot Salad With Roasted Chicken
Serves 4
Kevin Kohler

INGREDIENTS:
1 small chicken
2 cloves garlic, minced
4 shallots, finely chopped
½ cup Spanish vinegar
¼ cup Extra-virgin olive oil
1 golden delicious apple, diced
½ cup almonds
1 avocado, diced
1 pound mesclun mix lettuce  
Olive oil, as needed
Salt and fresh ground pepper to taste


METHOD:

Preheat oven to 400°F. Trim off any excess skin or fat from the chicken. Season with olive oil, salt and pepper. Arrange in a pan and cook for about 30 minutes, until the skin is nicely browned and the juices run clear. Remove to a plate to keep warm.

Remove fat from the pan. Add the garlic and shallots. Deglaze the pan with the vinegar. Pour into a mixing bowl and whisk in the oil. Set vinaigrette aside.

  Slice the chicken and divide among 4 plates.

  In a large bowl, combine the apple with the almonds, avocado and lettuce. Toss with the vinaigrette. Mound over the chicken.

  Adapted by StarChefs.com

  Yield: 4 Servings

  Round Out the Meal:
Serve with slices of crusty French bread.

  Kid Friendly:
Substitute romaine lettuce for the mesclun lettuce.

  Wine Pairing:
Chateauneuf-du-Pape

Marinated Grilled Hanger Steak With Soft Corn Polenta

Marinated Grilled Hanger Steak With Soft Corn Polenta
Serves 6
Bryan Voltaggio

INGREDIENTS:
2 ½ pounds hanger steak
½ cup plus 2 Tablespoons olive oil (Chef Voltaggio prefers McEvoy Ranch)  
1 ½ shallots, minced
1 ½ cloves garlic, minced
¼ bunch each: thyme, basil, sage
¼ cup balsamic vinegar
4 cups chicken stock
1 cup instant yellow cornmeal polenta
1 Tablespoon mascarpone cheese  
Salt and pepper


METHOD:
Preheat the grill. Trim the excess fat off the steak and sinew. Reserve in the refrigerator.

Heat 2 Tablespoons oil in a skillet over medium heat. Add the shallots and garlic and cook until shallots are translucent. Add the herbs and cook for 1 minute. Place in a blender and puree together with the balsamic vinegar. Slowly add the remaining 1/2 cup oil to emulsify. Cool slightly and pour over the meat. Let marinate for at least 20 minutes (or overnight).

Remove the steak from the marinade and season with salt and pepper. Grill the steak, turning once, to an internal temperature of 145¯F for medium rare, about 15 minutes. Let the meat rest at least 10 minutes before slicing.

In a deep saucepot, bring the stock to a boil. Add the polenta (corn meal) and whisk vigorously until incorporated. Cook on low for about 7 minutes. Gently blend in the cheese and season with salt and pepper.

  To serve, mound the polenta in the center of each plate and top with steak slices, fanned out.

  Adapted by StarChefs.com

  Yield: 6 Servings

  Round Out the Meal:
With Eggplant Caponata (recipe below).

  Kid Friendly:
This is kid friendly!

  Wine Pairing:
A 2003 Tablas Creek, Espirit de Beacaustel from Paso Robles.

Eggplant caponata
4 cups small diced eggplant  
4 Tablespoons oil
1 cup small diced roasted red pepper  
1 cup small diced red onion
1 cup small diced celery
2 Tablespoons chopped capers
4 Tablespoons slivered kalamata olives
1/4 cup diced fennel
4 Tablespoons tomato paste
1 Tablespoon sliced basil 
Salt and pepper

 Sprinkle salt over the eggplant. Weigh down the eggplant to press out the bitter juices. Let sit under weight for at least 20 minutes. Rinse and dry the eggplant.

Heat oil in a deep skillet over high heat. Add the eggplant and cook until soft, about 10 minues. Add the remaining ingredients (except the basil) and simmer for 20 minutes. Add the basil and season with salt and pepper.

Tomato, Cucumber and Red Onion Salad with Mint

Tomato, Cucumber and Red Onion Salad with Mint

Submitted by: Alison Rated: 4 out of 5 by 55 members

Prep Time: 15 Minutes

Ready In: 1 Hour 15 Minutes Yields: 6 servings

"This light and delicious salad features fresh cucumbers, tomatoes and red onions with a sweet and sour dressing enlivened with fresh mint."

INGREDIENTS:

2 large cucumbers - halved lengthwise, seeded and sliced 1/3 cup red wine vinegar 1 tablespoon white sugar 1 teaspoon salt 3 large tomatoes, seeded and coarsely chopped

2/3 cup coarsely chopped red onion 1/2 cup chopped fresh mint leaves 3 tablespoons olive oil salt and pepper to taste

DIRECTIONS:

1.	In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
2.	Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Seared Salmon With Summer Beans and Warm Fingerling Potato Salad

Seared Salmon With Summer Beans and Warm Fingerling Potato Salad
Serves 6
Thomas Salamunovich

INGREDIENTS:


2 pounds fingerling potatoes
½ pound green beans, trimmed
½ pound yellow wax beans, trimmed
1 cup sour cream
¼ cup whole grain mustard
2 teaspoons champagne vinegar
¼ cup chopped chervil
¼ cup chopped chives
Salt and pepper
2 Tablespoons grapeseed oil
6 5-ounce salmon filets  

METHOD:

Cook the potatoes in salted boiling water until just tender when pierced with a knife. Let cool. Remove the skin, and slice into 1/4-inch disks.

Steam the beans until crisp and tender, and blanch in ice water to cool. Let dry in a colander. Cut into 1-inch pieces and combine with the potatoes in mixing bowl.

In a small bowl, combine the sour cream, mustard, vinegar, herbs, and season with salt and pepper. Toss with the potatoes and beans.

Heat oil in a skillet over high heat until smoking. Season the fish with salt and pepper, and gently sear to medium rare, about 10 minutes. Serve with the potatoes and beans.

   Adapted by StarChefs.com

  Yield: 6 Servings

Prep time: 15 minutes

Cook time: 30 minutes

  Round Out the Meal:
With steamed spinach.

  Kid Friendly:
This is kid friendly!

  Wine Pairing:
A Rose.

Marinated Skirt Steak With Tomato and Corn

Marinated Skirt Steak With Tomato and Corn
Serves 6
Thomas Salamunovich

INGREDIENTS:


1 Tablespoon chopped Ancho chili
1 Tablespoon chopped garlic
1 ¼ teaspoon ground cumin
¼ cup oil
2 pounds skirt steak
Salt and pepper
3 large tomatoes, sliced ½-inch thick (Chef Salamunovich prefers heirloom)
3 Tablespoons extra virgin olive oil
2 ripe avocados, sliced ¼-inch thick
3 ears corn, shucked
2 Tablespoons chopped cilantro
1 Tablespoon lime juice  

METHOD:

Preheat grill. In a small bowl, combine the Ancho chili, garlic, 1 teaspoon ground cumin and oil. Pour over the steak and marinate for at least 30 minutes. (Chef Salamunovich recommends marinating overnight if possible.)

Season the steak with salt and pepper, and grill to medium rare, about 10 to 15 minutes per side. Let rest 5 minutes before slicing.

Drizzle the tomatoes with extra virgin olive oil and lightly grill till warmed through. Place two slices on each dinner plate. Fan avocado slices on top.

Grill corn till charred and cooked through. Cut corn off the cob and toss with cilantro, lime juice, remaining 1/4 teaspoon cumin and salt and pepper. Drizzle over avocado, and top with steak slices.

   Adapted by StarChefs.com

  Yield: 6 Servings

Prep time: 30 minutes

Cook time: 20 minutes

  Round Out the Meal:
With roasted pototoes.

  Kid Friendly:
Omit the ancho chili.

  Wine Pairing:
A Zinfandel.

Aviation Cocktail

1.5 oz gin
0.5 oz lemon juice
0.5 tsp Maraschino (Luxardo)
0.5 tsp Violette (Hermes)

Martinez Cocktail

Martinez Cocktail

1 oz Plymouth Gin
2 oz Sweet Vermouth
1 Dash Angostura Bitters
2 Dash Maraschino

Cream Gin Fizz

1½ oz London Dry Gin
1½ oz Milk*
2 oz Fresh Lime Juice
3 tsp Sugar
1 oz Club Soda

Dissolve sugar in lime juice, then place in a cocktail shaker along with gin, milk and plenty of ice. Shake well. Pour into a tall glass, leaving a little room on top. add soda water. Stir quickly to make it foam , then serve immediately.

This drink is a bit easier to make than a Ramos Gin Fizz. First it uses fewer ingredients and doesn't incorporate egg whites. With any cream or milk based fizz drinks, the trick is to shake the hell out of them to get a good foam. I use large ice cubes also, for some reason it helps to get that good foam.

I made one modification to the recipe in Sippin' Safari and that was to replace milk with half 'n half cream (18%) and a splash of milk. This recipe calls for 2oz of lime juice which will curdle your milk and make for a chunky gin fizz, which isn't very appetizing.

http://www.theartofdrink.com/blog/2007/09/cream-gin-fizz.php#more

Baked Halibut With Spring Peas and Lemon Vinaigrette

Baked Halibut With Spring Peas and Lemon Vinaigrette
Serves 4
Joshua Perkins

INGREDIENTS
4 6-ounce halibut filets
Fleur de sel and white ground pepper
1 cup white wine
1 lemon, quartered  Spring Peas with Lemon Vinaigrette
2 Tablespoons lemon juice
1 shallot, minced
1 clove garlic, minced
¼ cup olive oil
1 pound English spring peas, blanched
2 Tablespoons thinly sliced tarragon leaves  

METHOD:

Preheat oven to 350�F. Place halibut on a non-stick baking sheet and season with salt and pepper. Splash with wine and top with lemon. Bake for 12 minutes.

To make the vinaigrette, combine the lemon juice, shallot and garlic in a bowl. Whisk the oil. Toss in the peas and tarragon, and season with salt. Serve with the halibut.

   Adapted by StarChefs.com

  Yield: 4 Servings

Prep time: 15 minutes

Cook time: 15 minutes

  Round Out the Meal:
With steamed brown rice.

  Kid Friendly:
This is kid friendly!

  Wine Pairing:
A 2001 Pinot D'Alsace-Hugel "Cuvee Les Amours."

Chicken With Sage, Fontina, Prosciutto, and Caramelized Lemon

Chicken With Sage, Fontina, Prosciutto, and Caramelized Lemon
Serves 4
Paul T. Anders

INGREDIENTS:
4 6-ounce chicken breasts, with skin
8 large sage leaves, torn in half
4 1-ounce slices fontina cheese
4 very thin slices prosciutto
8 Tablespoons butter
2 Tablespoons vegetable oil
2 lemons, halved  
Salt and pepper

METHOD:

Season the chicken with salt and pepper, and press a sage leaf into the flesh (non skin side). Top with the cheese and prosciutto, and hold together with a toothpick.

Heat 2 Tablespoons butter and oil in a skillet over medium heat. Add the chicken, skin side down, and cook until the skin is golden brown. Flip over and cook until equally crisp, and cooked through. Remove the chicken, add the remaining 6 Tablespoons butter and cook until browned and has a nutty aroma. Pour over the chicken. Sear the lemon in the same skillet until deeply caramelized, and serve with the chicken.

   Adapted by StarChefs.com

  Yield: 4 Servings

Prep time: 20 minutes

Cook time: 8 minutes

  Round Out the Meal:
With garlic wilted spinach, arugula, or Swiss chard.

  Kid Friendly:
This is kid friendly!

  Beverage Pairing:
A Belgian beer such as the Blue Label Chimay.

Pan Fried Tilapia With Sugar Snap Peas, Sweet Corn, and Cilantro Juice

Pan Fried Tilapia With Sugar Snap Peas, Sweet Corn, and Cilantro Juice
Serves 4
Paul T. Anders

INGREDIENTS:
4 6-ounce tilapia filets
4 Tablespoons all purpose flour, seasoned with ground coriander and cumin
Oil for frying
2 Tablespoons butter
4 large cloves garlic, smashed
8 ounces sugar snap peas, blanched  
3 ears sweet corn, blanched in milk and kernels removed  
2 Tablespoons chopped parsley
2 Tablespoons plus 1 bunch chopped cilantro
1 cup light chicken stock
1 teaspoon cumin 
Salt and pepper

METHOD:

Pat the tilapia dry with a paper towel and season with salt and pepper. Dredge in the seasoned flour. Using a heavy pan (Chef Anders prefers cast-iron), heat 1/4-inch oil over medium-high heat. Gently add the fish and pan fry until golden brown. Carefully flip over and repeat.

Heat butter in a skillet over low-medium heat. Add the garlic and cook for 3 to 4 minutes. Add the sugar snap peas and corn kernels, and quickly sauté until warmed through. Add the parsley, 2 Tablespoons cilantro, salt and pepper.

To make the cilantro juice, quickly blanch the remaining 1 bunch cilantro in salted boiling water, and shock in ice water. Squeeze out excess water from the cilantro and place in a blender. Turn the blender on and slowly add the stock in a stream. Season with cumin, salt and pepper.

   Serve the tilapia over the vegetables and drizzle with the cilantro juice.

   Adapted by StarChefs.com

  Yield: 4 Servings

Prep time: 20 minutes

Cook time: 10 minutes

  Round Out the Meal:
With sauteed wild mushrooms.

  Kid Friendly:
This is kid friendly!

  Wine Pairing:
A Gruner Veltliner such as the Traisental Alte Setzen.

Crazy Crust Pizza

Somewhere out there must be a federal manual, dry as dust and bearing a bunch of random numbers as a title, devoted to school cafeteria recipes.

How else to explain that so many of us remember the same dishes from our school days, despite the fact that we grew up in far-flung locations? Carol Sanford's kids lived for the thick, meaty pizza squares served at San Martin School. Bob from Campbell says he and his brother and sister would pester his parents a week in advance, wanting to buy lunch on an upcoming pizza day at Soquel and Capitola elementary schools. And I remember the same slightly greasy, hefty pizza squares from my school days in Tennessee.

''It made your day just light up to eat that wonderful pizza, so tasty and so filling that I can't even remember what else even came on the food tray along with it,'' Bob says.

He thinks a dish called ''Crazy Crust Pizza'' from a Pillsbury cookbook comes close. The recipe makes a 12-inch round pizza, but I think the recipe would work in a 13-by-9-inch pan as well, since the two pans hold a similar amount.

CRAZY CRUST PIZZA

1 1/2 lb. ground beef or sausage or 1 c. thinly sliced pepperoni sausage BATTER: 1 c. Pillsbury's Best all-purpose flour 1 tsp. salt 1 tsp. Italian seasoning or leaf oregano 1/8 tsp. pepper 2 eggs 2/3 c. milk TOPPING: Meat mixture 1/4 c. chopped onion, if desired 1 (4 oz.) can well-drained mushroom stems and pieces, if desired 1 c. pizza sauce 1 c. (4 oz.) shredded Mozzarella cheese If using Pillsbury's Best self-rising flour, omit salt. If desired, use 1 (8 oz.) can tomato sauce, 1 to 2 teaspoons leaf oregano and 1/4 teaspoon pepper as a substitute for the pizza sauce. In medium skillet, brown ground beef or sausage, seasoning to taste. (No need to brown pepperoni.) Drain well. Set aside. Lightly grease and dust with flour or cornmeal 14 or 12-inch pizza pan or 10x15 inch jelly roll pan. Prepare batter. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In small bowl, combine flour, salt, Italian seasoning, pepper, eggs and milk, mixing until smooth. Pour batter into pan; tilting pan so batter covers bottom. Arrange Topping of meat, onion and well-drained mushrooms over batter. Bake on low rack in oven at 425 degrees for 25 to 30 minutes until pizza is deep golden brown. (Deep brown gives a crisp crust.) Remove from oven; drizzle with pizza sauce and sprinkle with cheese. Return to oven for 10 to 15 minutes. TIP: For 9x13 inch pan, use 3/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning or leaf oregano, 1/8 teaspoon pepper, 1 egg and 2/3 cup milk for batter. Top with 3/4 pound browned ground beef or sausage or 1/2 cup thinly sliced pepperoni sausage; 2 tablespoons chopped onion, if desired; 1 (2 oz.) can well-drained mushroom stems and pieces, if desired. Prepare and bake as directed above. Top with 2/3 cup pizza sauce and 1/2 cup shredded Mozzarella cheese. Bake as directed.

Butternut Squash Risotto With Sautéed Shrimp

Butternut Squash Risotto With Sautéed Shrimp

Serves 4

Frank Brunacci

INGREDIENTS:

     3 Tablespoons unsalted butter

     1 medium onion, chopped

     3 garlic cloves, peeled, plus 1 Tablespoon chopped garlic

     2 ½ cups Arborio rice (Chef Brunacci prefers Ferron brand)

     1 cup dry white wine

     8 cups hot chicken stock, or canned reduced-sodium chicken broth

     ¾ pound butternut squash cut in ½-inch cubes, about 2 cups

     1 Tablespoon whole-grain mustard (Chef Brunacci prefers Maille brand)

     1 Tablespoon chopped fresh tarragon

     2 Tablespoons chopped fresh chives

     ½ cup cream

     1 Tablespoon olive oil

     20 large shrimp, peeled and deveined

     Kosher salt and freshly ground pepper

METHOD:

Heat 3 Tablespoons butter in a wide, 3- to 4-quart braising pan over medium heat. Add chopped onion and garlic cloves and cook without browning, stirring occasionally, until onion is softened. Add the Arborio rice and cook until grains are coated with butter and toasted (the edges will become translucent), 1 to 2 minutes.

Add white wine and cook, stirring constantly, until reduced. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, pouring in the remaining hot stock in small batches--each addition should be just enough to completely moisten the rice--and cook until each batch of stock has been absorbed. Stir constantly until the rice mixture is creamy but al dente. This will take 16 to 20 minutes from the time the wine was added.

Meanwhile, steam cubed butternut squash over boiling water until completely tender, about 5 to 6 minutes.

When risotto is nearly al dente, add the steamed squash, whole-grain mustard, tarragon, chives and cream to the risotto. Continue cooking and stirring to blend flavors, until risotto is creamy but not soupy. Season with salt and freshly ground pepper to taste.

Heat the olive oil in a medium skillet over moderately high heat. Sauté the shrimp with 1 Tablespoon chopped garlic until shrimp are pink and opaque in the center. Season with salt and pepper to taste. To serve, divide the squash risotto among 4 shallow bowls and top with sautéed shrimp.

Adapted by StarChefs.

Yield: 4 Servings

Round Out the Meal:

With an apple, pecan and red leaf lettuce salad.

Healthy Hint:

Omit or reduce the quantity of cream; substitute olive oil for butter.

Kid Friendly:

This dish is a great way to serve your child winter squash. You may want to limit garlic.

Wine Pairing:

A crisp, dry Chenin Blanc such as the Indaba Chenin Blanc 2004 from South Africa. 

Asparagus Soup With Chicken

Asparagus Soup With Chicken

Serves 4

Drew Van Leuvan

INGREDIENTS:

     4 Tablespoons butter

     3 cloves garlic, smashed

     1 Vidalia onion, thinly sliced

     2 leeks, white part only, chopped

     Salt and white pepper

     2 bunches asparagus, roughly chopped

     A pinch of baking soda

     2 Tablespoons olive oil

     4 6-ounce chicken breast fillets

     4 Tablespoons creme fraiche

     1 bunch chives, finely chopped

Heat butter in a rondeau. Add the garlic, onion and leeks, and season with salt and pepper. Cook until the onions and leeks are soft, about 5 minutes. Cover with water by 2 inches and simmer for 20 minutes. Add the asparagus and baking soda and cook for 5 more minutes. Puree in a blender (or using a hand blender).

Heat oil in a skillet over high heat. Season the chicken with salt and pepper and quickly sear, about 15 minutes. Let rest at least 5 minutes before slicing on the bias.

To serve, pour the soup in to each bowl. Top with the chicken, a dollop of cr?me fraiche, and sprinkle with chives.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 30 minutes

Round Out the Meal:

With a tomato salad.

Kid Friendly:

This is kid friendly!

Wine Pairing:

A Chardonnay.

Grilled Swordfish Steak Over Zucchini and Tomato Panzanella Salad

Grilled Swordfish Steak Over Zucchini and Tomato Panzanella Salad

Serves 4

Amanda Freitag

INGREDIENTS:

     3 zucchini, sliced lengthwise

     1 cup plus 6 Tablespoons extra virgin olive oil

     1 cup cubed day old bread

     ½ bunch fresh mint, chopped

     ½ bunch fresh oregano, chopped

     ½ cup red wine vinegar

     2 cloves garlic, thinly sliced

     ½ pint cherry tomatoes, sliced in half

     8 basil leaves, chiffonade

    4 (6-ounce) swordfish steaks

    Salt and pepper

Preheat oven to 350?F and preheat grill to high. Season the zucchini with salt and pepper and 2 Tablespoons oil and place on grill. Turn each slice on a diagonal to create cross hatch marks, then flip over and repeat. Remove from the grill to cool.

In a bowl, toss together the bread cubes, mint, oregano and 2 Tablespoons oil. Toast in the oven until slightly golden.

For the vinaigrette, in a small bowl, combine the vinegar, 1 cup oil, garlic and salt and pepper, set aside. In a large bowl, combine the tomatoes, toasted bread, zucchini and approximately 4 ounces of the vinaigrette. Let sit for 5 minutes until the croutons start to soften, then toss in the basil.

Season the swordfish steaks with salt and pepper and the remaining 2 Tablespoons oil. Grill to medium-rare, about 2 minutes per side.

Serve the salad, layering the zucchini ribbons on the bottom and piling the remaining ingredients on top in the center of each plate. Garnish the plate with the remaining vinaigrette and additional basil. Top with the swordfish.

Adapted by StarChefs.com

Yield: 4 Servings

Round Out the Meal:

With grilled corn on the cob.

Kid Friendly:

Substitute chicken breast for the fish.

Wine Pairing:

A fruity white such as Piemonteís Gavi di Gavi.

Roasted Vegetable Salad With Tuna

Roasted Vegetable Salad With Tuna

Serves 4

By Jose Andres

INGREDIENTS:

     1 medium eggplant, peeled and cut into strips

     2 Spanish onions, sliced

     1 red bell pepper, sliced

     3 large ripe tomatoes, sliced

     ¼ cup plus 1 Tablespoon extra virgin olive oil

     8 ounces tuna packed in olive oil (Chef Andres prefers Bonito del Norte from Spain)

     4 hard boiled eggs, peeled and quartered

     2 teaspoons sherry vinegar

     Salt and white pepper

METHOD:

Heat the oven to 400°F. In a bowl, toss the eggplant, onions, pepper, and tomatoes in 1/4 cup oil. Lay on a baking sheet and cook for 30 minutes, or until soft.

Place the roasted vegetables on a serving plate. Place the tuna in the center of the plate on top of the vegetables, and arrange the eggs around the plate. Drizzle with the remaining 1 Tablespoon oil and vinegar. Sprinkle with salt and pepper.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 30 minutes

Round Out the Meal:

With roasted fingerling potatoes.

Kid Friendly:

This is kid friendly!

Wine Pairing:

A California Rose.

Chicken, Tomato and Melon Skewers Al Ferran Adria

Chicken, Tomato and Melon Skewers Al Ferran Adria

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By Jose Andres

INGREDIENTS:

     2 Tablespoons olive oil

     4 4-ounce chicken breast fillets, cut into 1-inch cubes

     ¼ melon, peeled and cut into 1-inch cubes (Chef Andres prefers seedless watermelon)

     8 plum tomatoes, sliced into 1-inch rounds

     1 Tablespoon lemon juice

     1 teaspoon lemon zest

     4 Tablespoons extra virgin olive oil (Chef Andres prefers Spanish)

     1 Tablespoon sherry vinegar

     Sea salt

METHOD:

Heat olive oil in a skillet. Season the chicken with salt and pepper and saute until golden brown, about 7 minutes.

Place the melon cubes, tomato slices, and chicken on each skewer.

In a small bowl, combine the lemon juice, half the lemon zest, extra virgin olive oil, and vinegar to make the dressing.

Place the skewers on a serving plate and top with the dressing. Sprinkle with sea salt and the remaining lemon zest.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 7 minutes

Round Out the Meal:

With steamed brown rice.

Kid Friendly:

This is kid friendly!

Wine Pairing:

A Tempranillo.

From Tapas: A Taste of Spain in America published by Clarkson Potter.

Ciabatta and Mozzarella Sandwich With Bacon, Tomatoes, and Egg

Ciabatta and Mozzarella Sandwich With Bacon, Tomatoes, and Egg

Serves 6

By Giuseppe Tentori

INGREDIENTS:

     6 8-inch ciabatta loaves, halved and toasted

     6 Tablespoons mayonnaise

     6 large pieces romaine

     6 large slices Buffalo mozzarella

     8 plum tomatoes, sliced

     18 slices cooked bacon

     1 cucumber

     8 eggs, scrambled

METHOD:

Coat each half of the bread with the mayonnaise. Top the bottom half of each loaf with a piece of lettuce, a slice of cheese, tomato slices, 3 slices per bacon and some egg. Top with other half of the loaf, and slice in half.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 10 minutes

Round Out the Meal:

With sauteed potatoes.

Kid Friendly:

This is kid friendly!

Beverage Pairing:

A New Belgium Sunshine Wheat beer.

Harissa Paste

Harissa Paste

Recipe #83584

Harissa is a common ingredient in North African recipes. Didn't see a recipe for it here so I'm sharing one I found somewhere.

by Micmac

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1

Cup click to change U.S./Metric measurement system or number of servings

time to make 15 min 15 min prep

Change to: Cup US Metric

2 ounces mildly hot dried chilies (eg Guajillo)

2 ounces mild dried chilies (eg Anaheim)

5 cloves garlic, peeled

2 tablespoons water

2 tablespoons extra virgin olive oil

1/2 teaspoon freshly ground caraway seeds

1/4 teaspoon freshly ground coriander seeds

1 1/2 teaspoons salt

extra virgin olive oil, for topping off

Not the one? See other Harissa Paste Recipes

    * < 15 mins Herb & Spice Mixes

    * Moroccan Herb & Spice Mixes

    * Peppers Herb & Spice Mixes

    * High Fiber Herb & Spice Mixes

   1. Soak the dried chillis in tepid water to cover until softened, about 45 minutes to 1 hour.

   2. Drain and remove the stems and seeds.

   3. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides.

   4. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt.

   5. Store in a jar and top off, covering the surface of the paste with a layer of olive oil.

   6. Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil.

   7. Variation: To make a hot harisa, use 4 ounces dried guajillo chillis and 1/ 2 ounce dried de Arbol chillis.

   8. Note: To make salsa al-harisa, that is, harisa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.

Smoked Salmon Tortilla Espanola Ensalada With A Passion Fruit Vinaigrette

Smoked Salmon Tortilla Espanola Ensalada With A Passion Fruit Vinaigrette

serves 4

Norman Van Aken

INGREDIENTS:

     1 cup olive oil

     4 red potatoes, quartered lengthwise and sliced 1/8-inch thick

     1 red onion, thinly sliced

     6 eggs

     1/2 cup heavy cream

     Kosher salt and freshly ground black pepper

     6 ounces smoked salmon, diced

     1/2 cup passion fruit juice

     1 Tablespoon champagne vinegar

     1/4 cup extra virgin olive oil

     8 cups mixed lettuce (such as red leaf, radicchio, bibb, Belgian endive and curly endive)

METHOD:

Heat olive oil in a nonstick skillet over medium heat. Add the potatoes and onion and stir gently. Cover and cook 20 minutes, or until the potatoes are tender, stirring occasionally. Drain, reserving the oil. Let the potatoes cool.

In a large mixing bowl, whisk the eggs, cream, and salt and pepper. Add the potatoes and onions, and smoked salmon, and toss gently. Let sit for 15 to 20 minutes.

Heat 1 Tablespoon reserved oil into a clean skillet over medium-high heat. Add the egg mixture, spreading out evenly. Shake the pan to prevent sticking. Let cook 4 minutes. Broil 6-inches from the broiler for a golden top. Slide a large serving platter over the pan and quickly invert the tortilla onto it.

Add another Tablespoon reserved oil to the skillet and return the tortilla. With the cooked side up, cook over medium-high heat for 10 minutes. Remove to a platter to cool.

In a bowl, mix the passion fruit juice with the vinegar. Whisk in the remaining reserved oil and extra virgin olive oil. Season with salt and pepper.

To serve, cut the tortilla into wedges and transfer to serving plates. Mound the lettuce on top and drizzle with the vinaigrette.

Adapted by StarChefs.com

Yield: 4 Servings

Round Out the Meal:

With steamed brown rice.

Kid Friendly:

This is kid friendly!

Wine Pairing:

A Sauvignon Blanc.

From Norman's New World Cuisine by Norman Van Aken, Random House 1997