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

[Add to myRecipeBox]

[Comment on this Recipe]

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

| Edit...

My Notes

Requires Premium Membership

My Notes

ONLY YOU see your private notes, and they print with the recipe.

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

Spaghetti Carbonara

Spaghetti Carbonara
Serves 6
Chef Tony Liu

INGREDIENTS:
1 ½ pounds spaghetti (Chef Liu prefers DeCecco)  
2 Tablespoons oil
½ cup diced pancetta or bacon, blanched
Freshly ground black pepper  
4 eggs, separated and lightly beaten
½ cup grated parmesan cheese  

METHOD:
Cook pasta in a large pot of salted boiling water to al dente.

Heat oil in a skillet. Add the pancetta and cook until brown but not crisp. Pour off excess rendered fat keeping about 2 Tablespoons in the pan. Add 1 to 2 Tablespoons water to stop the cooking and to provide a base for the sauce. Add the pasta and pepper. Remove from the heat and toss the pan to cool the pasta and sauce. Add the egg yolks while constantly tossing. Slowly toss over low heat for 1 to 2 minutes. Once the sauce begins to thicken slightly, remove from heat and add the egg whites, constantly tossing. Add the cheese and mix over low heat until melted. Remove from heat and sprinkle with pepper.

  Adapted by StarChefs.com

  Yield: 6 Servings

Prep time: 5 minutes

Cook time: 10 minutes

  Round Out the Meal:
With a mixed green salad.

  Kid Friendly:
Go easy on the pepper.

  Wine Pairing:
A Friulli white wine such as Rivolla.

Hearty Stuffed Zucchini

Hearty Stuffed Zucchini
Serves 4
Michael Anthony

INGREDIENTS:
2 Tablespoons olive oil
¾ pound loose pork sausage stuffing
1 onion, minced
3 cloves garlic, minced
1 pinch cumin seeds
4 tomatoes, 2 finely chopped and 2 sliced into rounds
2 sprigs thyme
4 zucchini, cut lengthwise and seeds removed
8 ounces fresh mozzarella
Salt and pepper
5 leaves basil, cut into thin strips  

METHOD:
Preheat oven to 350°F. Heat oil in a skillet over medium-high heat. Add the sausage meat and lightly brown. Add the onions, garlic and cumin and cook for 3 minutes. Add the chopped tomatoes and thyme and simmer for 10 minutes.

Spoon the sausage mixture into the halved zucchini. Cover with sliced tomatoes and mozzarella. Season with salt and pepper and a splash of olive oil. Bake for 10 minutes. Sprinkle with the basil and serve.

  Adapted by StarChefs.com

  Yield: 4 Servings

  Round Out the Meal:
Serve with whole wheat couscous.

  Kid Friendly:
This is kid friendly!

  Wine Pairing:
A Pinot Noir, such as the 2003 Littorai from Hirsch Vineyard.

Grilled Zucchini Salad With Feta, Chickpeas and Lemon Vinaigrette

Grilled Zucchini Salad With Feta, Chickpeas and Lemon Vinaigrette
Serves 4
Desi Szonntagh

INGREDIENTS:
3 medium zucchini, trimmed
7 Tablespoons extra-virgin olive oil, divided
2 Tablespoons freshly squeezed lemon juice
½ teaspoon harissa paste, or to taste
1 ½ cups cooked chickpeas
4 small Boston lettuce leaves  
2 vine-ripe tomatoes, diced in ½-inch pieces
1 cup crumbled feta
1 cup mixed whole green and black olives such as Ligurean, Morroccan and picholine
¼ cup julienned basil  
Kosher salt  


Preheat grill.

Slice zucchini lengthwise into ¼-inch strips, yielding about 12 strips. Toss in a medium bowl with 1 Tablespoon olive oil and salt to taste. Grill over medium flame about 1½ minutes per side, until light, golden brown. Remove to a plate and reserve.

Whisk lemon juice and harissa together in a small bowl. Slowly drizzle in remaining 6 Tablespoons olive oil, whisking until emulsified. Season with salt to taste.

To serve, place a Boston lettuce on each plate to make a "cup." Fill with chickpeas and dress with a little vinaigrette. Cut zucchini strips in half and layer 6 slices over the chickpeas. Garnish each plate with feta, diced tomatoes, mixed olives and basil.

  Adapted by StarChefs.com


  Yield: 4 Servings

  Round Out the Meal:
With steamed couscous tossed with chopped parsley and ground coriander for a vegetarian meal, or serve with Moroccan-spiced grilled chicken or lamb kebabs.

  Kid Friendly:
Limit or omit harissa paste.

  Wine Pairing:
Try a fresh, herbaceous Sancerre, such as Domaine de la Chatellenie 2003.

Mango on Sticky Rice

Mango on Sticky Rice

Serves 2

1 mango

2 tablespoons sugar

1 cup sticky rice

2 pinches salt

1 cup coconut milk

INSTRUCTIONS:

Make the coconut milk and sticky rice below.

Peel and slice ripe mango. Place sticky rice on a small plate and top with mango. Spoon the coconut milk on top of the mango and sticy rice.

Mango on sticky rice is a traditional summer dessert because mangoes are in season during the summer months of April and May. When I think of mango on sticky rice, I think of the days when school is out--the carefree summer.

The Traditional Method Using a Steamer:

Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.

The Microwave Method:

I learned this method from my friend who has mastered microwave cooking to such a high level of proficiency that she has earned the title 'the microwave queen'.

Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. I have tried this method without soaking the rice first and it was disastrous. The rice was undercooked and inedible. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I recommend using a non-plastic container because you may melt the plastic in the microwave. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.

Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.

Putting it together:

Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.

Thai Peanut Sauce

Thai Peanut Sauce

From Jolinda Hackett,

A basic Thai peanut sauce can be used for dozens of things. I like to use it as a salad dressing, to dip spring rolls in or as a sauce for noodles. This basic recipe isn't too spicy, so kids will especially love the peanutbuttery taste.

INGREDIENTS:

    * 1/4 cup peanut butter

    * 1/4 cup water

    * 1/4 cup soy sauce

    * 2 tbsp lime juice

    * 2 cloves garlic, minced and crushed

    * 2 tbsp rice vinegar

PREPARATION:

Combine all ingredients in a saucepan over low heat (mixture will become easy to combine as peanut butter melts). Continue stirring over low heat until ingredients are combined and mixture is smooth and creamy.

This recipe is perfect as it is, but you may want to thin it out a bit with more water, depending on what you're using it for.

Cold Thai Tea - Cha Yen

Cold Thai Tea - Cha Yen

Thai Tea is a real favorite in Thailand. When you buy Thai Tea on the street, you normally get it in a small plastic bag with a straw. Since it's very easy to make it just like you find in Thailand, you can avoid paying $3.50 to Starbucks.

1 Servings

1-2 tablespoons Thai tea  

1 tablespoon sweet condensed milk  

1 tablespoon sugar  

1 teaspoon milk  

1 cup hot water  

Add sugar and sweet condensed milk to a glass or cup. Put one tablespoon of Thai tea to a tea sock. Place the tea sock directly above the glass. Pour hot water into the tea sock. Set the tea sock aside. Stir until the sugar and sweet condensed milk are dissolved. Add ice and top the tea with milk.

If you like it hot, reduce the sugar and sweet condensed milk by half. Drink hot.

Thai Pancakes (Kanom Kroke)

Thai Pancakes (Kanom Kroke)

serves 4

1 cup rice flour

1/2 cup tempura flour

1 cup coconut cream

1 cup water

1/3 cup sugar

1 teaspoon sea salt

1 stalk green onion (sliced; optional)

Note: A Danish cake pan (also called an Aebleskiver) works great for these Thai Pancakes. If you don't have one you can use a

regular muffin pan and bake the pancakes in a 375 degree oven for 30-40 minutes.

Combine all the ingredients in a bowl and mix thoroughly. Spray Danish cake pan with cooking spray (not when the pan is over the burner!) and place the pan over medium heat for 1 minute. Fill each one with batter. Cover and cook for 3-5 minutes. Remove the cover and cook for 2 more minutes. Serve warm.

Recipe taken from "Crying Tiger: Thai Recipes from the Heart". (All Rights Reserved) Copyright 2004, Supatra Johnson.

Herb Crusted Salmon With Cucumber, Apple and Radish Salad

Herb Crusted Salmon With Cucumber, Apple and Radish Salad
Serves 4
Anthony Bucco

INGREDIENTS:
1 teaspoon grapeseed oil
4 (6-ounce) salmon fillets
1 bunch parsley, chopped
1 bunch dill, chopped
4 Tablespoons chopped mint
4 Tablespoons chopped chives
1 cucumber, diced
4 red radishes, diced
1 apple, diced
1 meyer lemon, juiced
4 Tablespoons extra virgin olive oil  
Salt and pepper

METHOD:
Preheat the oven to 400°F. Heat grapeseed oil in a skillet over high heat. Season salmon with salt and pepper. Add the salmon, skin side down to the skillet. Cook for 2 minutes then place in the oven for an additional 3 minutes. The salmon should be medium-rare.

In a bowl, mix all the herbs together. Top the fish with the herb mixture, reserving a few Tablespoons for the salad. Add the cucumber, radish and apple to the bowl. Sprinkle with the lemon juice and extra virgin olive oil and season to taste with salt and pepper. Serve with the fish.


Notes:
     Adapted by StarChefs.com

  Yield: 4 Servings

  Round Out the Meal:
With lemon-scented couscous.br>
Kid Friendly:
Omit the radish.

  Wine Pairing:
A Burgundy such as France's 2003 from Robert Groffier.

Beef and Bacon Burger

Beef and Bacon Burger
Serves 6
Nate Appleman

INGREDIENTS:
1 ½ pounds ground beef  
½ pound smoked bacon, minced
Salt and pepper  
2 Tablespoons oil
6 English muffins, toasted
1 avocado, sliced
½ red onion, thinly sliced
6 large pieces greenleaf lettuce
3 Tablespoons mayonnaise
3 Tablespoons mustard  

METHOD:
  In a bowl, combine the beef and bacon, and season with salt and pepper. Form into patties, approximately 8 ounces each.

   Heat oil in a skillet, Add the burgers and cook until medium-rare, about 8 to 10 minutes.

To serve, top each muffin half with a burger, avocado slices, onion, lettuce, mayonnaise, and mustard. Then top with other muffin half.


   Adapted by StarChefs.com

  Yield: 6 Servings

Prep time: 7 minutes

Cook time: 10 minutes

  Round Out the Meal:
With roasted new potatoes.

  Kid Friendly:
This is kid friendly!

  Wine Pairing:
A Pinot Noir.

Grilled Steak With Asparagus

Grilled Steak With Asparagus
serves 6
By Nate Appleman

INGREDIENTS:
2 pounds beef tri tip*
4 Tablespoons extra virgin  olive oil
1 cup mayonnaise
1 Tablespoon cumin
1 Tablespoon smoked paprika
2 cloves garlic, minced
2 bunches asparagus
1 lemon, juiced
Salt and pepper

  METHOD:


*The tri tip is beef's best-kept secret. It's a relatively inexpensive, yet very tender steak that is cut from the bottom half of the sirloin. If you cannot find it, substitute sirloin.


Preheat grill. Season the beef with salt and pepper and coat with oil. Grill until medium-rare, about 30 minutes. Let rest at least 10 minutes before slicing.

In a bowl, combine the mayonnaise, cumin, paprika, and garlic. Add the asparagus, and marinate at least 10 minutes. Grill until vibrant green, about 7 minutes. Sprinkle with lemon juice and serve with steak.

    Adapted by StarChefs.com

  Yield: 6 Servings

Prep time: 20 minutes

Cook time: 30 minutes

  Round Out the Meal:
With an arugula salad.

  Kid Friendly:
Go easy on the paprika.

  Wine Pairing:
A Cabernet Sauvignon.

Chicken and Rice

Chicken and Rice
Serves 4
Nate Appleman

INGREDIENTS:
2 Tablespoons olive oil
1 ¼ pounds ground chicken
3 cloves garlic, minced
1 ½ Tablespoons minced ginger
2 cups rice
1 Tablespoons soy sauce
1/2 lime, juiced
1 bunch scallions, thinly sliced  
Salt and pepper


METHOD:
Heat oil in a skillet. Add chicken and season with salt and pepper. When cooked through, add the garlic, ginger, rice, and 4 cups water. Cover and cook over low heat for 20 minutes. Add soy sauce and lime juice. Sprinkle with scallions.

Notes:
   Adapted by StarChefs.com

  Yield: 4 Servings

Prep time: 5 minutes

Cook time: 25 minutes

  Round Out the Meal:
With steamed green beans.

  Kid Friendly:
Go easy on the soy sauce.

  Wine Pairing:
A Sauvignon Blanc.