Bayless Family Pasta With Pesto
Serves 4
Rick Bayless of Frontera Kitchen & Topolobampo - Chicago, IL
INGREDIENTS:
1/4 cup pine nuts or walnuts
3 garlic cloves, peeled
2 cups (1 1/2 ounces) fresh basil leaves (reserve a few leaves for garnish)
1/4 cup lemon balm (optional, you can also substitute bergamot or lemon zest)
1/3 cup olive oil
1/4 cup fresh goat cheese (you can substitute cream cheese)
1 Tablespoon lime or lemon juice, fresh squeezed
3/4 cup grated Parmesan cheese
1 pound dried pasta (Rick and Lanie prefer fusilli or spaghetti)
Kosher salt
Bring 4 to 5 quarts water to a boil in a large pot.
Place nuts in a small skillet set over medium heat. Stir regularly until nuts release a toasty aroma, about 3 minutes. Remove pan from heat and let nuts cool.
Place peeled garlic in microwave-safe cup and cover with water. Microwave on high for 1 minute. Scoop garlic out of water with spoon. Let cool at room temperature.
In food processor, combine cooled nuts, basil leaves, optional lemon balm, olive oil, goat cheese, juice and 1/2 teaspoon salt. Cut each garlic clove into 3 pieces and add to processor. Secure lid. Pulse 5 or 6 times, then run machine until mixture is smooth--about 1 minute. Leave pesto in food processor.
When pot of water comes to a boil, add 2 Tablespoons salt and pasta. Boil until pasta is done--9 to 12 minutes for al dente. Drain pasta, reserving 1/3 cup of cooking liquid and set aside.
Process reserved pasta water into pesto. Return pasta to pot. Scrape pesto from processor bowl onto pasta. Sprinkle on half the grated Parmesan. Use tongs or large spoon or fork to stir, evenly coating pasta. Divide onto plates and garnish with basil leaves. Serve immediately, passing remaining Parmesan at the table.
Wine Pairing:
An herbal Italian white such as the Bisson Vermentino "Monte Bernardo" 2001
Round out the Meal:
With sliced grilled chicken breasts and foccacia
Yield: 4 Servings
(From Rick and Lanie's Excellent Kitchen Adventures by Rick Bayless and Lanie Bayless, Stewart, Tabori & Chang, 2004)
Wednesday, June 27, 2007
Wangard Coleslaw
Coleslaw
Serves 4
1 cup mayonnaise
2 teaspoons yellow mustard
1 Tablespoon sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons lemon juice
1 Tablespoon celery seed
1/4 cup apple juice
1/4 cup golden raisins
1/4 cup dried cranberries
1/2 cup dried pineapple
1 cup shredded green cabbage
3 Tablespoons julienne carrot
Salt and pepper
Combine all ingredients in a bowl. Season with salt and pepper. Will keep covered in the refrigerator for 5 to 7 days.
Serves 4
1 cup mayonnaise
2 teaspoons yellow mustard
1 Tablespoon sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons lemon juice
1 Tablespoon celery seed
1/4 cup apple juice
1/4 cup golden raisins
1/4 cup dried cranberries
1/2 cup dried pineapple
1 cup shredded green cabbage
3 Tablespoons julienne carrot
Salt and pepper
Combine all ingredients in a bowl. Season with salt and pepper. Will keep covered in the refrigerator for 5 to 7 days.
Classic Hamburger
Classic Hamburger
By Daniel Boulud
INGREDIENTS:
1 Tablespoon unsalted butter
1 small onion, finely chopped
Salt
1 ¼ pounds ground beef, preferably well-marbled shoulder and not too finely ground
2 ounces Gruyère or Emmenthal cheese, cut into ¼-inch dice (optional)
2 Tablespoons finely chopped flat-leaf parsley leaves
2 Tablespoons Dijon mustard, plus additional for serving
1 large egg, lightly beaten
1 teaspoon coarsely ground peppercorns, lightly toasted
2 Tablespoons extra-virgin olive oil
8 ½-inch-thick slices sourdough bread, or 4 Kaiser rolls
1 clove garlic, cut in half
4 leaves Boston lettuce
1 ripe, medium tomato, cut into ¼-inch-thick slices
METHOD:
Melt the butter in a small skillet over medium-low heat. Add the onion and season with salt. Cook, while stirring, until the onion is tender and translucent, 5 to 7 minutes. Set aside to cool.
Combine the onion, ground beef, cheese, parsley, mustard, egg and peppercorns in a medium bowl and season with salt; mix well. Form 4 round patties, each approximately 1 inch thick. (Patties can be covered with plastic wrap and refrigerated until needed and up to 8 hours. Remove them from the refrigerator 30 minutes before cooking.)
To cook outdoors, put the burgers on a hot grill and cook for 4 to 5 minutes on each side for medium-rare. For indoor cooking, center a rack in the oven and preheat the oven to 375°F. Warm 1 Tablespoon oil in a large ovenproof skillet over high heat. When the oil begins to smoke lightly, add the burgers and cook for 4 minutes on each side. Transfer the pan to the oven and cook for an additional 2 to 3 minutes for medium-rare.
Meanwhile, lightly brush the bread with the remaining 1 Tablespoon oil. Grill or toast in a skillet until golden, about 2 minutes on each side. Rub the hot toasted bread with the cut garlic.
Spread some mustard on a piece of toast and top with a burger, a lettuce leaf, some tomato slices, and another slice of toast.
Adapted by StarChefs.com.
Yield: 4 Servings.
Round Out the Meal:
With baked sweet potato chips and spicy cole slaw
Kid Friendly:
Limit the pepper and omit the garlic and mustard. Use either cheddar or Emmenthal cheese
Healthy Option:
Use lean ground turkey
Beer Pairing:
The golden-hued Corona from Mexico, a smooth OB from Korea, and a Belgian Chimay ale all make excellent accompaniments, no matter which variation you choose.
From Daniel's Dish: Entertaining at Home with a Four Star Chef by Daniel Boulud (Filipacchi Publishing, 2003)
By Daniel Boulud
INGREDIENTS:
1 Tablespoon unsalted butter
1 small onion, finely chopped
Salt
1 ¼ pounds ground beef, preferably well-marbled shoulder and not too finely ground
2 ounces Gruyère or Emmenthal cheese, cut into ¼-inch dice (optional)
2 Tablespoons finely chopped flat-leaf parsley leaves
2 Tablespoons Dijon mustard, plus additional for serving
1 large egg, lightly beaten
1 teaspoon coarsely ground peppercorns, lightly toasted
2 Tablespoons extra-virgin olive oil
8 ½-inch-thick slices sourdough bread, or 4 Kaiser rolls
1 clove garlic, cut in half
4 leaves Boston lettuce
1 ripe, medium tomato, cut into ¼-inch-thick slices
METHOD:
Melt the butter in a small skillet over medium-low heat. Add the onion and season with salt. Cook, while stirring, until the onion is tender and translucent, 5 to 7 minutes. Set aside to cool.
Combine the onion, ground beef, cheese, parsley, mustard, egg and peppercorns in a medium bowl and season with salt; mix well. Form 4 round patties, each approximately 1 inch thick. (Patties can be covered with plastic wrap and refrigerated until needed and up to 8 hours. Remove them from the refrigerator 30 minutes before cooking.)
To cook outdoors, put the burgers on a hot grill and cook for 4 to 5 minutes on each side for medium-rare. For indoor cooking, center a rack in the oven and preheat the oven to 375°F. Warm 1 Tablespoon oil in a large ovenproof skillet over high heat. When the oil begins to smoke lightly, add the burgers and cook for 4 minutes on each side. Transfer the pan to the oven and cook for an additional 2 to 3 minutes for medium-rare.
Meanwhile, lightly brush the bread with the remaining 1 Tablespoon oil. Grill or toast in a skillet until golden, about 2 minutes on each side. Rub the hot toasted bread with the cut garlic.
Spread some mustard on a piece of toast and top with a burger, a lettuce leaf, some tomato slices, and another slice of toast.
Adapted by StarChefs.com.
Yield: 4 Servings.
Round Out the Meal:
With baked sweet potato chips and spicy cole slaw
Kid Friendly:
Limit the pepper and omit the garlic and mustard. Use either cheddar or Emmenthal cheese
Healthy Option:
Use lean ground turkey
Beer Pairing:
The golden-hued Corona from Mexico, a smooth OB from Korea, and a Belgian Chimay ale all make excellent accompaniments, no matter which variation you choose.
From Daniel's Dish: Entertaining at Home with a Four Star Chef by Daniel Boulud (Filipacchi Publishing, 2003)
Wild Salmon With Bacon Creamed Leeks
Wild Salmon With Bacon Creamed Leeks
By Sean Griffin
INGREDIENTS:
2 large leeks, white part only
2 ounces applewood smoked bacon (preferably slab)
1 sprig thyme
1 cup white wine
2 cup heavy cream
Salt and fresh cracked white pepper
4 (6 ounces each) salmon filets
2 Tablespoons grapeseed oil
METHOD:
Cut leeks in half lengthwise and wash thoroughly. Cut cross-wise into 1/4-inch julienne. Cut bacon into 1/2-inch dice. In a skillet over medium heat, cook the bacon until rendered crisp but still chewy. Remove from pan. Add the leeks and thyme. Cook until the leeks have softened, approximately 3 minutes (do not let the leeks brown). Add the wine and reduce to nearly dry and syrupy. Add the cream and reduce by 2/3. Remove thyme, season with salt and pepper. Keep warm.
Season salmon with salt and pepper and grill to medium rare.
To plate, in a bowl, combine the rendered bacon with the creamed leeks and spoon onto 4 plates. Top each with salmon.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
With roasted fingerling potatoes.
Kid Friendly:
Leave out the creamed leeks .
Wine Pairing:
A California Central Coast Chardonnay or Oregon Pinot Noir.
By Sean Griffin
INGREDIENTS:
2 large leeks, white part only
2 ounces applewood smoked bacon (preferably slab)
1 sprig thyme
1 cup white wine
2 cup heavy cream
Salt and fresh cracked white pepper
4 (6 ounces each) salmon filets
2 Tablespoons grapeseed oil
METHOD:
Cut leeks in half lengthwise and wash thoroughly. Cut cross-wise into 1/4-inch julienne. Cut bacon into 1/2-inch dice. In a skillet over medium heat, cook the bacon until rendered crisp but still chewy. Remove from pan. Add the leeks and thyme. Cook until the leeks have softened, approximately 3 minutes (do not let the leeks brown). Add the wine and reduce to nearly dry and syrupy. Add the cream and reduce by 2/3. Remove thyme, season with salt and pepper. Keep warm.
Season salmon with salt and pepper and grill to medium rare.
To plate, in a bowl, combine the rendered bacon with the creamed leeks and spoon onto 4 plates. Top each with salmon.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
With roasted fingerling potatoes.
Kid Friendly:
Leave out the creamed leeks .
Wine Pairing:
A California Central Coast Chardonnay or Oregon Pinot Noir.
Wednesday, June 20, 2007
SAUTEED SWISS CHARD
SAUTEED SWISS CHARD
Makes 4 servings.
ingredients
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 garlic cloves, finely chopped
Pinch of dried crushed red pepper
2 large bunches Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips
preparation
Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve.
Makes 4 servings.
ingredients
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 garlic cloves, finely chopped
Pinch of dried crushed red pepper
2 large bunches Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips
preparation
Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve.
Tuesday, June 19, 2007
Seared Tuna Sandwiches With Wasabi Mayonnaise
Title: Seared Tuna Sandwiches With Wasabi Mayonnaise
Servings: 4
Source: Hans Röckenwagner of Röckenwagner - Los Angeles, CA
Website: StarChefs.com
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Ingredients
---
2 teaspoons wasabi powder (available at Asian and specialty markets)
1 Tablespoon water
¾ cup mayonnaise
4 whole English muffins, split and grilled
4 leaves red leaf lettuce
¼ cup grated daikon radish (optional-- available at Asian and specialty markets)
4 (4 x 4 x ½-inch thick) slices sushi-grade Ahi tuna
Kosher salt and freshly ground black pepper
1 Tablespoon vegetable oil
1 plum tomato, thinly sliced
---
Instructions
---
For mayonnaise:
In a small mixing bowl, combine wasabi powder and water to form a smooth paste. Add mayonnaise, whisking to mix thoroughly. Cover and refrigerate until needed.
For sandwiches:
Spread each English muffin half with wasabi mayonnaise. Place 2 muffin halves on each plate, topping one half with red leaf lettuce and spoonful of daikon radish.
Season tuna slices with salt and pepper. In a non-stick skillet, bring vegetable oil to medium-high heat. Add tuna and sear for 10 seconds per side (be careful not to overcook). Immediately remove tuna from pan and place on the muffin halves with daikon radish.
Top tuna with tomato slices and close sandwiches. Slice diagonally and serve.
---
Notes
---
Wine Pairing:
An Alsatian Gewurztraminer such as the Hugel et Fils Gewurztraminer 2002
Round Out the Meal:
With coleslaw and sweet potato shoestring fries
Yield: 4 Servings
(From Röckenwagner by Hans Röckenwagner, Ten Speed Press, 1997.)
Ahi Tuna Thai Salad With Basil, Mint, and Cilantro
Ahi Tuna Thai Salad With Basil, Mint, and Cilantro
Serves 4
By Anthony Bombaci
INGREDIENTS:
1 Tablespoon oil
1 pound ahi tuna, diced into 1-inch cubes
1 bunch cilantro leaves
1 bunch mint leaves
1/2 bunch Thai basil leaves
2/3 cup thinly sliced red onion, soaked in ice water
2/3 cup thinly sliced red peppers, soaked in ice water
1/2 cup cucumber half moons slices
1/3 cup Thai Vinaigrette (recipe below)
METHOD:
Heat oil in a skillet over high heat. Quickly sear the tuna. (If you prefer, you can enjoy the tuna raw.)
In a bowl, combine the herbs, onions, peppers, and cucumbers, Add the tuna, and drizzle with the Thai Vinaigrette (recipe below).
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 7 minutes
Round Out the Meal:
With basmati rice.
Kid Friendly:
Omit the green curry paste.
Wine Pairing:
A Sauvignon Blanc.
Thai Vinaigrette
2 Tablespoons sweet Thai chili sauce
Juice and zest of 1 lime
2 Tablespoons Thai fish sauce
1 teaspoon minced garlic
1/4 teaspoon green curry paste In a bowl, whisk together all the ingredients.
Serves 4
By Anthony Bombaci
INGREDIENTS:
1 Tablespoon oil
1 pound ahi tuna, diced into 1-inch cubes
1 bunch cilantro leaves
1 bunch mint leaves
1/2 bunch Thai basil leaves
2/3 cup thinly sliced red onion, soaked in ice water
2/3 cup thinly sliced red peppers, soaked in ice water
1/2 cup cucumber half moons slices
1/3 cup Thai Vinaigrette (recipe below)
METHOD:
Heat oil in a skillet over high heat. Quickly sear the tuna. (If you prefer, you can enjoy the tuna raw.)
In a bowl, combine the herbs, onions, peppers, and cucumbers, Add the tuna, and drizzle with the Thai Vinaigrette (recipe below).
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 7 minutes
Round Out the Meal:
With basmati rice.
Kid Friendly:
Omit the green curry paste.
Wine Pairing:
A Sauvignon Blanc.
Thai Vinaigrette
2 Tablespoons sweet Thai chili sauce
Juice and zest of 1 lime
2 Tablespoons Thai fish sauce
1 teaspoon minced garlic
1/4 teaspoon green curry paste In a bowl, whisk together all the ingredients.
Pasta Al Ajillo With Parmigiano Reggiano
Pasta Al Ajillo With Parmigiano Reggiano
Serves 4
By Anthony Bombaci
INGREDIENTS:
¼ cup extra virgin olive oil
1 head garlic, thinly sliced
2 dried cayenne chilies, crumbled with your fingers
1 pound angel hair pasta
Fine sea salt and black pepper
¼ cup grated Parmigiano Reggiano cheese
METHOD:
Heat oil in a pot large enough to hold the pasta. Add the garlic and cook about 30 seconds. Add the chilies and remove from heat.
Bring a large pot of salted water to boil. Add pasta and cook about 4 minutes for al dente. Strain, reserving the cooking water.
Add the pasta to the garlic-chili mixture and cook over high heat. Add just enough of the reserved pasta cooking water to emulsify the mixture, about 1 to 2 cups. Season lightly with salt and pepper and top with the cheese.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 5 minutes
Cook time: 12 minutes
Round Out the Meal:
With a tossed green salad.
Kid Friendly:
Omit the chilies.
Wine Pairing:
A Pinot Noir.
Serves 4
By Anthony Bombaci
INGREDIENTS:
¼ cup extra virgin olive oil
1 head garlic, thinly sliced
2 dried cayenne chilies, crumbled with your fingers
1 pound angel hair pasta
Fine sea salt and black pepper
¼ cup grated Parmigiano Reggiano cheese
METHOD:
Heat oil in a pot large enough to hold the pasta. Add the garlic and cook about 30 seconds. Add the chilies and remove from heat.
Bring a large pot of salted water to boil. Add pasta and cook about 4 minutes for al dente. Strain, reserving the cooking water.
Add the pasta to the garlic-chili mixture and cook over high heat. Add just enough of the reserved pasta cooking water to emulsify the mixture, about 1 to 2 cups. Season lightly with salt and pepper and top with the cheese.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 5 minutes
Cook time: 12 minutes
Round Out the Meal:
With a tossed green salad.
Kid Friendly:
Omit the chilies.
Wine Pairing:
A Pinot Noir.
Thursday, June 14, 2007
Coconut Rice
Coconut Rice
Home-style Caribbean fare is often accompanied by coconut rice, a wonderful side dish to temper the heat of spicy food. Pair it with the spicy okra for a simple and satisfying vegetarian meal.
Active time: 10 min Start to finish: 35 min
serving size 8
ingredients
2 cups long-grain rice
1 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
1/4 teaspoon salt
preparation Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.
Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.
Stir in coconut milk, water, cinnamon, and salt and bring to a boil.
Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.
Jerk Steak With Mango Sauce
Jerk Steak With Mango Sauce
Serves 4
By Rick Moonen
INGREDIENTS:
1 ripe mango, peeled and chopped
1 1-inch piece fresh ginger, peeled and grated
1/3 cup orange juice
2 Tablespoons lemon juice
1/2 lemon, zested
4 6-ounce flank steak fillets, about 1/2-inch thick
Coarse salt
4 teaspoons vegetable oil
4 teaspoons jerk seasoning*
* Jerk seasoning is available from specialty markets or online.
METHOD:
Preheat the grill. To make the mango sauce, in a food processor, process the mango, ginger, orange juice, lemon juice and lemon zest until smooth.
Season the steak with salt and rub each piece with a teaspoon of the oil. Rub 1/2 teaspoon of the jerk seasoning into each side of the steak. Grill for 3 to 5 minutes for medium-rare.
To serve, spoon the mango sauce onto each plate. Slice the steak, and fan the slices over the sauce.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 5 minutes
Round Out the Meal:
With coconut rice.
Kid Friendly:
Cook the steak longer for medium doneness.
Wine Pairing:
A Riesling such as the 2005 Leeuwin Estate Artist Series from Western Australia or the 2004 Hirsch �Heiligenstein� from Kamptal Austria.
Serves 4
By Rick Moonen
INGREDIENTS:
1 ripe mango, peeled and chopped
1 1-inch piece fresh ginger, peeled and grated
1/3 cup orange juice
2 Tablespoons lemon juice
1/2 lemon, zested
4 6-ounce flank steak fillets, about 1/2-inch thick
Coarse salt
4 teaspoons vegetable oil
4 teaspoons jerk seasoning*
* Jerk seasoning is available from specialty markets or online.
METHOD:
Preheat the grill. To make the mango sauce, in a food processor, process the mango, ginger, orange juice, lemon juice and lemon zest until smooth.
Season the steak with salt and rub each piece with a teaspoon of the oil. Rub 1/2 teaspoon of the jerk seasoning into each side of the steak. Grill for 3 to 5 minutes for medium-rare.
To serve, spoon the mango sauce onto each plate. Slice the steak, and fan the slices over the sauce.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 5 minutes
Round Out the Meal:
With coconut rice.
Kid Friendly:
Cook the steak longer for medium doneness.
Wine Pairing:
A Riesling such as the 2005 Leeuwin Estate Artist Series from Western Australia or the 2004 Hirsch �Heiligenstein� from Kamptal Austria.
Baked Chicken With Sun-Dried Tomato Butter
Baked Chicken With Sun-Dried Tomato Butter
Serves 4
INGREDIENTS:
8 sun dried tomatoes halves, not packed in oil
½ packed cup basil leaves
8 Tablespoons unsalted butter, softened
1 small clove garlic, minced to a paste
Coarse salt and freshly ground white pepper
1 ¾ pounds chicken breast, diced
3 Tablespoons dry bread crumbs
METHOD:
Place a rack in the upper third of the oven preheat oven to 450�F. To make the butter, cover the tomatoes with very hot water and let sit for about 20 minutes to reconstitute. Drain, blot dry, and chop.
Bring a saucepot of salted water to a boil. Stir in the basil leaves and blanch for 30 seconds. Drain, then shock in a bowl of ice water. Drain again, then squeeze very dry. Transfer to a clean kitchen towel and squeeze some more. Chop roughly.
In a food processor, puree the tomatoes, basil, butter, and garlic until light and fluffy. Season with salt.
Season the chicken with salt and pepper. Smear about 2 Tablespoons of the tomato butter in the bottom of a 1 1/2-quart gratin dish. Set the chicken into the dish (it may be a snug fit) and spread 4 Tablespoons of the tomato butter on top of the scallops. Sprinkle with the bread crumbs. Bake for 10 minutes. Let sit for a few minutes before serving.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 20 minutes
Cook time: 10 minutes
Round Out the Meal:
With steamed green beans.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Pinot Noir such as the 2003 Julia's Vineyard from Santa Barbara or a Tempranillo such as the 2001 Manyana Crianza from Carinena, Spain.
Serves 4
INGREDIENTS:
8 sun dried tomatoes halves, not packed in oil
½ packed cup basil leaves
8 Tablespoons unsalted butter, softened
1 small clove garlic, minced to a paste
Coarse salt and freshly ground white pepper
1 ¾ pounds chicken breast, diced
3 Tablespoons dry bread crumbs
METHOD:
Place a rack in the upper third of the oven preheat oven to 450�F. To make the butter, cover the tomatoes with very hot water and let sit for about 20 minutes to reconstitute. Drain, blot dry, and chop.
Bring a saucepot of salted water to a boil. Stir in the basil leaves and blanch for 30 seconds. Drain, then shock in a bowl of ice water. Drain again, then squeeze very dry. Transfer to a clean kitchen towel and squeeze some more. Chop roughly.
In a food processor, puree the tomatoes, basil, butter, and garlic until light and fluffy. Season with salt.
Season the chicken with salt and pepper. Smear about 2 Tablespoons of the tomato butter in the bottom of a 1 1/2-quart gratin dish. Set the chicken into the dish (it may be a snug fit) and spread 4 Tablespoons of the tomato butter on top of the scallops. Sprinkle with the bread crumbs. Bake for 10 minutes. Let sit for a few minutes before serving.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 20 minutes
Cook time: 10 minutes
Round Out the Meal:
With steamed green beans.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Pinot Noir such as the 2003 Julia's Vineyard from Santa Barbara or a Tempranillo such as the 2001 Manyana Crianza from Carinena, Spain.
Roasted Root Vegetable Salad with Saffron Apples, Arugula, and Curry Vinaigrette
Roasted Root Vegetable Salad with Saffron Apples, Arugula, and Curry Vinaigrette
1 pound red beets
1 pound baby carrots
1 pound fingerling potatoes
1/4 cup olive oil
2 Tablespoons white wine vinegar
Salt
1 cup apple juice
1 cup white wine
2 cups water
1 pinch saffron
3 Granny Smith apples, peeled, cored, and cut into cylinders using an apple corer
6 Tablespoons grapeseed oil
3 Tablespoons white balsamic vinegar
1 teaspoon Madras curry
1 Tablespoon toasted pine nuts
2 Tablespoons chopped golden raisins
3 cups baby wild arugula
1/3 cup candied pecans
METHOD:
To make the beets, preheat oven to 400ºF. In a bowl, toss the beets, carrots, and potatoes with the olive oil, white wine vinegar, vinegar, 1 Tablespoon sugar, and salt. Wrap in aluminum foil and roast for 2 1/2 hours. Remove from oven, let cool, peel, and cut into cylinders using an apple corer. (The beets can be prepared up to 5 days in advance. Store in a well-sealed plastic container in the refrigerator.)
To make the apples, in a saucepot, combine the juice, white wine, water, remaining 1 Tablespoon sugar, salt, and saffron to create poaching liquid. Bring to a boil, then strain into a clean saucepot. Add the apples and simmer for 4 minutes. Drain apples and cool.
To make the vinaigrette, heat 3 Tablespoons grapeseed oil with the curry over low heat for 20 minutes. Strain, add the balsamic vinegar and the remaining 3 Tablespoons grapeseed oil. Season with salt, and add the pine nuts and raisins.
To serve, in separate bowls, toss the beets and apples with some of the vinaigrette and season with salt. Arrange the apples and beets, standing up, on each plate, drizzle with the remaining vinaigrette and top with arugula and pecans.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 25 minutes
Round Out the Meal:
With wild rice.
Kid Friendly:
Go easy on the curry.
Wine Pairing:
A Chenin Blanc such as the 2005 S.A. Huet, Le Mont, Sec, Vouvray from France's Loire Valley.
1 pound red beets
1 pound baby carrots
1 pound fingerling potatoes
1/4 cup olive oil
2 Tablespoons white wine vinegar
Salt
1 cup apple juice
1 cup white wine
2 cups water
1 pinch saffron
3 Granny Smith apples, peeled, cored, and cut into cylinders using an apple corer
6 Tablespoons grapeseed oil
3 Tablespoons white balsamic vinegar
1 teaspoon Madras curry
1 Tablespoon toasted pine nuts
2 Tablespoons chopped golden raisins
3 cups baby wild arugula
1/3 cup candied pecans
METHOD:
To make the beets, preheat oven to 400ºF. In a bowl, toss the beets, carrots, and potatoes with the olive oil, white wine vinegar, vinegar, 1 Tablespoon sugar, and salt. Wrap in aluminum foil and roast for 2 1/2 hours. Remove from oven, let cool, peel, and cut into cylinders using an apple corer. (The beets can be prepared up to 5 days in advance. Store in a well-sealed plastic container in the refrigerator.)
To make the apples, in a saucepot, combine the juice, white wine, water, remaining 1 Tablespoon sugar, salt, and saffron to create poaching liquid. Bring to a boil, then strain into a clean saucepot. Add the apples and simmer for 4 minutes. Drain apples and cool.
To make the vinaigrette, heat 3 Tablespoons grapeseed oil with the curry over low heat for 20 minutes. Strain, add the balsamic vinegar and the remaining 3 Tablespoons grapeseed oil. Season with salt, and add the pine nuts and raisins.
To serve, in separate bowls, toss the beets and apples with some of the vinaigrette and season with salt. Arrange the apples and beets, standing up, on each plate, drizzle with the remaining vinaigrette and top with arugula and pecans.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 25 minutes
Round Out the Meal:
With wild rice.
Kid Friendly:
Go easy on the curry.
Wine Pairing:
A Chenin Blanc such as the 2005 S.A. Huet, Le Mont, Sec, Vouvray from France's Loire Valley.
Egg Muffins
Egg Muffins Revisited, Again
I mentioned I've been doing phase one of the South Beach Diet to lose a few pounds and for a bit of *diet insurance* so when I go on a trip this weekend I can eat anything I want. I'm happy to report I've lost six pounds, all I really needed to lose, and in the process I've kind of re-discovered egg muffins.
I started with a post about egg mufins clear back in April of 2005. Then I discovered the silicone muffin pans and did Egg Muffins Revisited in February of 2006. If you look at the difference in the muffins in that post and the ones in this photo, you can see I've gotten better at making them. I've picked up a few tricks that I think you'll like.
I don't think of egg muffins as only for people who are eating the South Beach Diet way, although they're perfect for any phase of the diet. They're high in protein, gluten-free, and perfect to feed to kids. This is a great idea for breakfast for anyone who's busy in the morning and wants something that can be made ahead and eaten on-the-go.
Here are some tips I've learned about making egg muffins. (Complete recipe at the end.)
Use silicone muffin tins, spray them with nonstick spray, and put them on a large cookie sheet to catch spills. The two ingredients I think are essential are cheese and green onions. Other than that, the varieties are endless. Put cheese, meat, or veggies in the muffin cups first, then pour in beaten eggs.
For me, two small muffins is the right amount for breakfast. No matter how many you eat, smaller ones reheat in the microwave more quickly, so they don't get overdone. I fill the muffin cups about 3/4 full.
When muffins are done, loosen them with a knife before popping them out of the silicone muffin pan. Here's how big they are when they're cooked.
Let the muffins cool for 15-20 minutes before you store them in the refrigerator or freezer.
Here's my favorite way to do it. As soon as the muffins have cooled, put two at a time into small plastic bags. Put the bags in the refrigerator or freezer. Then when you need a quick breakfast, open the bag, pop in the microwave for about 2 minutes, grab the bag and run out the door with a quick breakfast. (Thaw before reheating if you freeze them.) I confess, I eat them in the car on the way to school.
Egg Muffins Revisited Again
(makes 12)
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
If you are a South Beach Diet fan, you can find lots of great recipes for breakfast in the Eggs and Breakfast Dishes section of my recipe box. There are even pancakes or egg burritos, made South Beach friendly. Remember, breakfast is the most important meal of the day!
I mentioned I've been doing phase one of the South Beach Diet to lose a few pounds and for a bit of *diet insurance* so when I go on a trip this weekend I can eat anything I want. I'm happy to report I've lost six pounds, all I really needed to lose, and in the process I've kind of re-discovered egg muffins.
I started with a post about egg mufins clear back in April of 2005. Then I discovered the silicone muffin pans and did Egg Muffins Revisited in February of 2006. If you look at the difference in the muffins in that post and the ones in this photo, you can see I've gotten better at making them. I've picked up a few tricks that I think you'll like.
I don't think of egg muffins as only for people who are eating the South Beach Diet way, although they're perfect for any phase of the diet. They're high in protein, gluten-free, and perfect to feed to kids. This is a great idea for breakfast for anyone who's busy in the morning and wants something that can be made ahead and eaten on-the-go.
Here are some tips I've learned about making egg muffins. (Complete recipe at the end.)
Use silicone muffin tins, spray them with nonstick spray, and put them on a large cookie sheet to catch spills. The two ingredients I think are essential are cheese and green onions. Other than that, the varieties are endless. Put cheese, meat, or veggies in the muffin cups first, then pour in beaten eggs.
For me, two small muffins is the right amount for breakfast. No matter how many you eat, smaller ones reheat in the microwave more quickly, so they don't get overdone. I fill the muffin cups about 3/4 full.
When muffins are done, loosen them with a knife before popping them out of the silicone muffin pan. Here's how big they are when they're cooked.
Let the muffins cool for 15-20 minutes before you store them in the refrigerator or freezer.
Here's my favorite way to do it. As soon as the muffins have cooled, put two at a time into small plastic bags. Put the bags in the refrigerator or freezer. Then when you need a quick breakfast, open the bag, pop in the microwave for about 2 minutes, grab the bag and run out the door with a quick breakfast. (Thaw before reheating if you freeze them.) I confess, I eat them in the car on the way to school.
Egg Muffins Revisited Again
(makes 12)
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
If you are a South Beach Diet fan, you can find lots of great recipes for breakfast in the Eggs and Breakfast Dishes section of my recipe box. There are even pancakes or egg burritos, made South Beach friendly. Remember, breakfast is the most important meal of the day!
Salmon Fillets Cooked "en Papillote"
Salmon Fillets Cooked "en Papillote"
4 Servings
By Gabriel Kreuther of Atelier at The Ritz-Carlton New York, Central Park
Adapted by StarChefs
INGREDIENTS:
3 Tablespoons butter
2 carrots, medium thinly sliced
2 celery stalks, thinly sliced
2 onions, small and thinly sliced
4 shallots, thinly sliced
4 salmon steaks, 6-7 ounces each, skin removed
8 button mushrooms, sliced
2 scallions, sliced
1 bunch asparagus, thin, heads only, split lengthwise
3 Tablespoons peanut oil
1 Lemon, cut into wedges
Method:
Note: The term "en papillote" refers to food baked inside a wrapping of greased aluminum foil or parchment paper. As food bakes and lets off steam, the package puffs into a dome shape. The package is slit open and peeled back at tableside to reveal the food and release savory aromas.
Preheat oven to 500�F. In a skillet over low heat, add 1 Tablespoon of cold butter. Add sliced carrots, celery, onions, and shallots. Stir, cover and cook for 3-5 minutes to soften. Season salmon on both sides with salt and pepper. Butter 4 large sheets of aluminum foil or parchment paper. Place a layer of cooked vegetables on the sheet. Place fish on top, and then cover with more vegetables. Dot with butter, salt and pepper. Add one tablespoon of water, sliced mushrooms, scallions and asparagus heads on top of cooked vegetables. Fold foil or parchment into a package, making sure to form a tight seal with space around the fish. Spread peanut oil on large sheet pan and place papillotes on the pan. Cook in oven for 7-10 minutes. Remove papillotes from oven and place on serving dish. Open and serve with lemon wedge.
Wine Pairing:
A dry Chenin Blanc such as the Clos du Papillon 2000 Savenni�res
4 Servings
By Gabriel Kreuther of Atelier at The Ritz-Carlton New York, Central Park
Adapted by StarChefs
INGREDIENTS:
3 Tablespoons butter
2 carrots, medium thinly sliced
2 celery stalks, thinly sliced
2 onions, small and thinly sliced
4 shallots, thinly sliced
4 salmon steaks, 6-7 ounces each, skin removed
8 button mushrooms, sliced
2 scallions, sliced
1 bunch asparagus, thin, heads only, split lengthwise
3 Tablespoons peanut oil
1 Lemon, cut into wedges
Method:
Note: The term "en papillote" refers to food baked inside a wrapping of greased aluminum foil or parchment paper. As food bakes and lets off steam, the package puffs into a dome shape. The package is slit open and peeled back at tableside to reveal the food and release savory aromas.
Preheat oven to 500�F. In a skillet over low heat, add 1 Tablespoon of cold butter. Add sliced carrots, celery, onions, and shallots. Stir, cover and cook for 3-5 minutes to soften. Season salmon on both sides with salt and pepper. Butter 4 large sheets of aluminum foil or parchment paper. Place a layer of cooked vegetables on the sheet. Place fish on top, and then cover with more vegetables. Dot with butter, salt and pepper. Add one tablespoon of water, sliced mushrooms, scallions and asparagus heads on top of cooked vegetables. Fold foil or parchment into a package, making sure to form a tight seal with space around the fish. Spread peanut oil on large sheet pan and place papillotes on the pan. Cook in oven for 7-10 minutes. Remove papillotes from oven and place on serving dish. Open and serve with lemon wedge.
Wine Pairing:
A dry Chenin Blanc such as the Clos du Papillon 2000 Savenni�res
Asparagus Pesto with Pasta
Asparagus Pesto with Pasta Recipe
Filed under Pasta, Sauce, Seasonal Favorites: Spring, Vegetarian
I recently got together with Heidi Swanson of 101 Cookbooks to try out one of the recipes from her new cookbook, Super Natural Cooking. The recipe we selected is perfect for spring, a pesto made with blanched asparagus, baby spinach, pine nuts, Parmesan, garlic and olive oil, tossed with a mix of egg and green spinach noodles. Heidi calls this recipe "Straw and Hay Fettuccini Tangle, with Spring Asparagus Purée" in her book, a nod to the mixing up of different colors of noodles. The asparagus pesto would work with any pasta or even as a sauce for pizza or potatoes.
1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic, peeled
1 cup freshly grated Parmesan cheese, plus more for topping
1 cup pine nuts
1/4 cup extra-virgin olive oil, plus more for topping
Juice of 1/2 lemon
1/2 teaspoon fine-grain sea salt
4 ounces of dried pasta or 6 ounces fresh -linguini, fettuccini, spaghetti
Mix spinach pasta with regular wheat pasta for a medley of colors.
1 Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.
2 While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole.
3 Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cool water to stop the cooking. Cut the tips off, and set aside, several of the asparagus (diagonal cut about an inch from the end) to use for garnish.
4 Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thicken it with a bit of the pasta water. Add the lemon juice and salt, taste and adjust seasoning.
Here's a trick that Heidi taught me. When emptying the food processor bowl of its contents, hold the bottom of the bowl with one hand with a finger in the center hole, holding the blade in place and keeping it from falling out.
This fresh pasta cooked up in no time at all.
5 Salt the pasta water well and cook the pasta until just tender. Check the directions on the pasta package. You'll need more time for dried pasta and less for fresh. Drain and toss immediately with 1 cup of the asparagus pesto.
Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a light drizzle of olive oil.
Serves 4 to 6.
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