Grilled Flat Iron Steak With Mediterranean Chimichurri
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By Anthony Bombaci
INGREDIENTS:
4 7-8-ounce flat iron steaks, cleaned (Chef Bombaci prefers Wygu)
4 Tablespoons extra virgin olive oil
Fine sea salt
20 spears asparagus pencil-thin spears, trimmed
8 baby carrots, blanched
Fleur de sel
1 cup Mediterranean Chimichurri (recipe below)
METHOD:
Preheat the grill or broiler. Brush the steaks with 2 Tablespoons oil and season with fine sea salt. In a bowl, combine the asparagus and carrots with the remaining 2 Tablespoons oil and season lightly with fine sea salt. Grill or broil the steaks to medium rare, about 3 minutes per side. At the same time, grill or broil the vegetables, about 3 minutes per side. Let the meat to rest for 5 minutes before slicing thinly on the bias.
To serve, place the steak in the center of each plate. Season lightly with the fleur de sel, and top with the chimichurri (recipe below). Arrange the vegetables on top of the steak.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 5 minutes
Cook time: 15 minutes
Round Out the Meal:
With roasted potatoes.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Merlot.
Mediterranean Chimichurri
1/4 cup sherry vinegar
2 Tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons dried oregano
2 Tablespoons chili paste (Chef Bombaci prefers Aji Molido)
1 Tablespoon sea salt
3/4 cup extra virgin olive oil
3/4 cup pitted and chopped kalamata olives
3/4 cup chopped sun dried tomatoes In a bowl, combine all the ingredients, and let sit for 15 to 20 minutes.
Sunday, January 27, 2008
Friday, January 25, 2008
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)
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)
Carolina Gold Rice
Classic Separate Grain Rice Called " Charleston Ice Cream" in the Carolinas
Cooking time: twenty-five minutes, plus 1 hour soaking
Ingredients
1 cup (7 ounces) Carolina Gold rice
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons unsalted butter, cut into pieces
Directions
1. Turn rice into medium bowl and cover with cold water. Soak 1 hour. Drain through fine mesh colander and rinse. Set aside.
2. Heat oven to 200. ° Fill large bowl halfway with water and ice cubes and set aside.
3. Bring 4 cups water to a boil in heavy-bottomed 2-quart saucepan. Add rice, stir once, cover and return to a boil. As soon as water boils uncover pot and reduce heat. Simmer gently, stirring occasionally, until rice is just tender, about 5 minutes. Drain through colander. Turn rice immediately into ice water and swirl with fingers to chill. Drain well.
4. Spread rice evenly over rimmed sheetpan. Dry in oven, turning gently from time to time, 10 minutes. Dot with butter and season with salt and pepper. Return to oven until butter has melted and rice is hot, about 5 minutes more. Serve immediately.
Makes 3 cups.
Cooking time: twenty-five minutes, plus 1 hour soaking
Ingredients
1 cup (7 ounces) Carolina Gold rice
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons unsalted butter, cut into pieces
Directions
1. Turn rice into medium bowl and cover with cold water. Soak 1 hour. Drain through fine mesh colander and rinse. Set aside.
2. Heat oven to 200. ° Fill large bowl halfway with water and ice cubes and set aside.
3. Bring 4 cups water to a boil in heavy-bottomed 2-quart saucepan. Add rice, stir once, cover and return to a boil. As soon as water boils uncover pot and reduce heat. Simmer gently, stirring occasionally, until rice is just tender, about 5 minutes. Drain through colander. Turn rice immediately into ice water and swirl with fingers to chill. Drain well.
4. Spread rice evenly over rimmed sheetpan. Dry in oven, turning gently from time to time, 10 minutes. Dot with butter and season with salt and pepper. Return to oven until butter has melted and rice is hot, about 5 minutes more. Serve immediately.
Makes 3 cups.
Monday, January 7, 2008
Cod In A Lemon Cream Sauce
Cod In A Lemon Cream Sauce
4 Servings
Alex Urena
INGREDIENTS:
2 cups olive oil
3 cloves garlic, crushed
1 bouquet garni*
4 5-ounce cod fillets
Salt and pepper
2 Tablespoons butter
1 pound spinach
½ pound mushrooms (Chef Urena uses a mix of button and shiitake)
¾ cup creme fraiche
1 lemon, juiced
½ bunch parsley, chopped *A bouquet garni is a small sachet of herbs wrapped in cheesecloth and tied together with string. Most include parsley, peppercorns, thyme and bay leaves.
METHOD:
In a deep skillet, heat the oil, garlic and bouquet garni to simmering. Season the cod with salt and pepper, and immerse into the oil. Cook over low heat for 5 to 7 minutes, or until cooked all the way through.
Heat 1 Tablespoon butter in a skillet. Add the spinach, salt and pepper, and saute. Remove to a plate to keep warm. Add the remaining Tablespoon butter, mushrooms, salt and pepper, and saute until soft.
In a small saucepot, heat creme fraiche to boiling. Add salt and pepper, lemon juice, and parsley.
To serve, place spinach and mushrooms on bottom of each plate, top with the cod, and drizzle with creme fraiche sauce.
Adapted by StarChefs.com
Prep time: 10 minutes
Cook time: 15 minutes
Round Out the Meal:
With steamed green beans.
Kid Friendly:
Go easy on the garlic and parsley.
Wine Pairing:
A Chardonnay.
Alex Urena
INGREDIENTS:
2 cups olive oil
3 cloves garlic, crushed
1 bouquet garni*
4 5-ounce cod fillets
Salt and pepper
2 Tablespoons butter
1 pound spinach
½ pound mushrooms (Chef Urena uses a mix of button and shiitake)
¾ cup creme fraiche
1 lemon, juiced
½ bunch parsley, chopped *A bouquet garni is a small sachet of herbs wrapped in cheesecloth and tied together with string. Most include parsley, peppercorns, thyme and bay leaves.
METHOD:
In a deep skillet, heat the oil, garlic and bouquet garni to simmering. Season the cod with salt and pepper, and immerse into the oil. Cook over low heat for 5 to 7 minutes, or until cooked all the way through.
Heat 1 Tablespoon butter in a skillet. Add the spinach, salt and pepper, and saute. Remove to a plate to keep warm. Add the remaining Tablespoon butter, mushrooms, salt and pepper, and saute until soft.
In a small saucepot, heat creme fraiche to boiling. Add salt and pepper, lemon juice, and parsley.
To serve, place spinach and mushrooms on bottom of each plate, top with the cod, and drizzle with creme fraiche sauce.
Adapted by StarChefs.com
Prep time: 10 minutes
Cook time: 15 minutes
Round Out the Meal:
With steamed green beans.
Kid Friendly:
Go easy on the garlic and parsley.
Wine Pairing:
A Chardonnay.
Pan-Fried Tofu and Watercress With Lemon-Caper Sauce
Pan-Fried Tofu and Watercress With Lemon-Caper Sauce
By Robin Robertson
Yield: 4 Servings
INGREDIENTS:
1 pound extra-firm tofu, cut into ¼-inch thick slices
Salt and freshly ground black pepper
½ cup all purpose flour
3 Tablespoons olive oil
1 large clove garlic, finely minced
½ cup dry white wine
½ cup vegetable stock
2 Tablespoons capers, drained
2 bunches watercress, tough stems removed
2 Tablespoons non-hydrogenated margarine
Juice of 1 lemon
2 Tablespoons minced fresh parsley
METHOD:
Preheat oven to 275°F. Season the tofu with salt and pepper and
dredge in flour in a shallow bowl. Transfer the flour-coated tofu
slices to a platter and set aside.
Heat 2 Tablespoons of the olive oil in large skillet over medium-high
heat. Add the tofu in batches and cook until golden brown on both
sides, about 2 minutes. Place the cooked tofu slices on a baking sheet
and keep warm in oven. Add the remaining oil to the same skillet. Add
the garlic and cook until fragrant, about 1 minute. Stir in the wine,
stock and capers and reduce by half. Add the watercress and simmer
until wilted. Stir in the margarine and lemon juice. Using a pair of
tongs or a slotted spoon, remove the watercress from the skillet and
arrange on a serving platter or individual plates. Arrange the tofu on
top of the watercress, pour on the sauce and garnish with the parsley.
NOTES:
Round Out the Meal:
With oven-roasted potato wedges.
Kid Friendly:
Omit the garlic and capers.
Wine Pairing:
A Chardonnay.
From Vegan Planet by Robin Robertson (2003, Harvard Common Press)
Sunday, January 6, 2008
Warm Hearty Quinoa Salad
Warm Hearty Quinoa Salad
By Mihoko Obunai
INGREDIENTS:
1 Tablespoon olive oil
3 cloves garlic, minced
1 medium red onion, finely diced
½ cup sun-dried tomatoes, very thinly sliced (do not reconstitute)
1 cup vegetable stock
1 cup white wine
2 Tablespoons lemon juice
1 Tablespoon lemon zest
1 cup quinoa
12 ounces tofu, cut into 1-inch cubes (or 2 cans tuna, drained)
½ pound asparagus, cut into 1-inch pieces
½ cup green peas
½ cup toasted pine nuts
6 scallions, minced
½ cup finely chopped parsley
Salt and pepper
METHOD:
Heat oil in a skillet over medium heat. Add the garlic and onion, and saute for 3 minutes. Add the sun-dried tomatoes, and continue to saute for 1 minute. Add the stock, wine, lemon juice, lemon zest, salt, and pepper, and bring to a boil. Stir in the quinoa, and simmer over low heat, covered for about 20 minutes, or until the quinoa is almost tender to the bite.
Add the tofu, and simmer for 3 minutes. Add the asparagus and peas, and simmer for 3 minutes. Top with the pine nuts, scallions, and parsley. Season with the salt and pepper.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 10 minutes
Cook time: 30 minutes
Round Out the Meal:
With lentil soup puree.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A 2004 Oriel, "Ortolan," Gruner Veltliner from Faulkenstein, Austria.
By Mihoko Obunai
INGREDIENTS:
1 Tablespoon olive oil
3 cloves garlic, minced
1 medium red onion, finely diced
½ cup sun-dried tomatoes, very thinly sliced (do not reconstitute)
1 cup vegetable stock
1 cup white wine
2 Tablespoons lemon juice
1 Tablespoon lemon zest
1 cup quinoa
12 ounces tofu, cut into 1-inch cubes (or 2 cans tuna, drained)
½ pound asparagus, cut into 1-inch pieces
½ cup green peas
½ cup toasted pine nuts
6 scallions, minced
½ cup finely chopped parsley
Salt and pepper
METHOD:
Heat oil in a skillet over medium heat. Add the garlic and onion, and saute for 3 minutes. Add the sun-dried tomatoes, and continue to saute for 1 minute. Add the stock, wine, lemon juice, lemon zest, salt, and pepper, and bring to a boil. Stir in the quinoa, and simmer over low heat, covered for about 20 minutes, or until the quinoa is almost tender to the bite.
Add the tofu, and simmer for 3 minutes. Add the asparagus and peas, and simmer for 3 minutes. Top with the pine nuts, scallions, and parsley. Season with the salt and pepper.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 10 minutes
Cook time: 30 minutes
Round Out the Meal:
With lentil soup puree.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A 2004 Oriel, "Ortolan," Gruner Veltliner from Faulkenstein, Austria.
Butternut Squash Risotto With Pancetta and Toasted Pecan Marscarpone
Butternut Squash Risotto With Pancetta and Toasted Pecan Marscarpone
By Sean Hardy
INGREDIENTS:
2 Tablespoon shelled and halved pecans
2 ounces mascarpone cheese
1 Tablespoon canola oil
3 ounces diced pancetta
3 ounces diced butternut squash
2 ounces quartered Brussels sprouts
Salt and pepper
3 Tablespoons butter
2 Tablespoons diced onions
7 ounces aborio rice
½ cup dry white wine
1 pint hot chicken stock
2 Tablespoons grated parmesan cheese
METHOD:
Preheat oven to 350°F. Lay the pecans out on a baking sheet, and bake in the oven for 5 minutes. Let cool, then finely chop. In a bowl, fold the pecans in to the mascarpone, and set aside.
Heat the oil in a skillet over medium-low heat. Add the pancetta and slowly cook until it is well caramelized. Add the squash and continue to cook until the squash has softened. Cook the Brussels sprouts in salted boiling water for 1 minute. Remove from the water and add to the pan with the pancetta and squash. Season with salt and pepper. Set ragout aside in a warm spot.
Heat 2 Tablespoons butter in a saucepot. Add the onions to sweat. Add the rice and mix thoroughly. Pour in the wine, and cook, stirring frequently, until the liquid has been absorbed. Add a third of the stock and cook in the same manner. Add the remaining two-thirds stock in 2 batches. Cook until the rice is al dente and most of the liquid is absorbed. Add the mascarpone and ragout. Fold in the remaining 1 Tablespoon butter as well as the cheese, and season with salt and pepper.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
With mixed green salad.
Kid Friendly:
Omit the wine.
Beverage Pairing:
A French Tavel Rose.
By Sean Hardy
INGREDIENTS:
2 Tablespoon shelled and halved pecans
2 ounces mascarpone cheese
1 Tablespoon canola oil
3 ounces diced pancetta
3 ounces diced butternut squash
2 ounces quartered Brussels sprouts
Salt and pepper
3 Tablespoons butter
2 Tablespoons diced onions
7 ounces aborio rice
½ cup dry white wine
1 pint hot chicken stock
2 Tablespoons grated parmesan cheese
METHOD:
Preheat oven to 350°F. Lay the pecans out on a baking sheet, and bake in the oven for 5 minutes. Let cool, then finely chop. In a bowl, fold the pecans in to the mascarpone, and set aside.
Heat the oil in a skillet over medium-low heat. Add the pancetta and slowly cook until it is well caramelized. Add the squash and continue to cook until the squash has softened. Cook the Brussels sprouts in salted boiling water for 1 minute. Remove from the water and add to the pan with the pancetta and squash. Season with salt and pepper. Set ragout aside in a warm spot.
Heat 2 Tablespoons butter in a saucepot. Add the onions to sweat. Add the rice and mix thoroughly. Pour in the wine, and cook, stirring frequently, until the liquid has been absorbed. Add a third of the stock and cook in the same manner. Add the remaining two-thirds stock in 2 batches. Cook until the rice is al dente and most of the liquid is absorbed. Add the mascarpone and ragout. Fold in the remaining 1 Tablespoon butter as well as the cheese, and season with salt and pepper.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
With mixed green salad.
Kid Friendly:
Omit the wine.
Beverage Pairing:
A French Tavel Rose.
Green Chile Chicken Stew
Green Chile Chicken Stew
By Evan Rich
INGREDIENTS:
1 small chicken, cut into at least 8 pieces
1 quart chicken stock
2 Tablespoons oil
1 large onion, chopped
1 cup green chiles
2 Tablespoons flour
3 cloves garlic, minced
3 large russet potatoes, peeled and cubed
1 teaspoon ground cumin
1 ½ teaspoons fresh crumbled oregano
Salt and pepper
Tabasco sauce
1 cup grated jack cheese
1 bunch scallions, coarsely chopped
¼ cup coarsely chopped cilantro leaves
½ cup sliced radishes
INSTRUCTIONS:
METHOD:
Cook chicken in stock until meat is cooked through, about 30 minutes. Remove chicken and shred meat, and reserve the stock.
Heat oil in a heavy bottomed pot over medium heat. Add the onions and sweat. Add the chiles and continue to cook until most of the liquid has evaporated. Add the flour and stir until the vegetable mixture is completely covered and the flour has had a chance to cook, about 5 minutes. Stir in the garlic. Add about half of the reserved stock. Bring to the boil and then add the potatoes, cumin and oregano, and simmer gently for about 20 minutes or until the potatoes tender. Add the chicken and season with salt and pepper and Tabasco sauce. Serve in bowls and top with the cheese, scallions, cilantro, and radishes.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 30 minutes
Round Out the Meal:
With a tossed green salad.
Kid Friendly:
Omit the Tabasco sauce.
Wine Pairing:
A Sancere.
By Evan Rich
INGREDIENTS:
1 small chicken, cut into at least 8 pieces
1 quart chicken stock
2 Tablespoons oil
1 large onion, chopped
1 cup green chiles
2 Tablespoons flour
3 cloves garlic, minced
3 large russet potatoes, peeled and cubed
1 teaspoon ground cumin
1 ½ teaspoons fresh crumbled oregano
Salt and pepper
Tabasco sauce
1 cup grated jack cheese
1 bunch scallions, coarsely chopped
¼ cup coarsely chopped cilantro leaves
½ cup sliced radishes
INSTRUCTIONS:
METHOD:
Cook chicken in stock until meat is cooked through, about 30 minutes. Remove chicken and shred meat, and reserve the stock.
Heat oil in a heavy bottomed pot over medium heat. Add the onions and sweat. Add the chiles and continue to cook until most of the liquid has evaporated. Add the flour and stir until the vegetable mixture is completely covered and the flour has had a chance to cook, about 5 minutes. Stir in the garlic. Add about half of the reserved stock. Bring to the boil and then add the potatoes, cumin and oregano, and simmer gently for about 20 minutes or until the potatoes tender. Add the chicken and season with salt and pepper and Tabasco sauce. Serve in bowls and top with the cheese, scallions, cilantro, and radishes.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 30 minutes
Round Out the Meal:
With a tossed green salad.
Kid Friendly:
Omit the Tabasco sauce.
Wine Pairing:
A Sancere.
Saturday, January 5, 2008
Salmon With Orange Fennel Red Onion Salad
Salmon With Orange Fennel Red Onion Salad
by Scott Bradley
of Snaps
Two 8 oz. pieces
of Salmon Filet
For aioli:
4 oz. pitted nicoise olives
3 oz. olive oil
2 egg yolks
pinch of thyme
salt & pepper
For potato:
1/2 lb. fingerling potato, diced
1 lemon juice
1 oz. butter
1 oz. heavy cream
8 oz. olive oil
For salad:
1 orange
1 piece fennel
1 piece red onion
assorted fresh herbs
(tarragon, mint, basil,
fennel fronds)
3 tsp balsamic vinegar
1 tsp olive oil
in blender combine olives, egg yolks, thyme. With
setting on low, slowly
add olive oil until thick
and emulsified.
For potato:
in a deep sided pan,
fry diced potatoes until
tender. Remove with
slotted spoon to a bowl, crush potato with backside of fork with lemon juice,
butter, heavy cream
and s&p. Reserve and
keep warm.
peel and section
orange and reserve
juice.With very
sharp knife
slice fennel and
red onion as thin
as possible.
For salad:
Pick herbs off stem
keeping whole.
Toss all ingredients
with reserved juice,
balsamic and oil.
To finish:
salt and pepper salmon
nd sear on hot pan.
finish in 350° oven for about 5 minutes.
on warm plate mound
potatoes in middle of
plate, drizzle olive aioli around. Place salmon
atop of potato and
drape salad over potato.
by Scott Bradley
of Snaps
Two 8 oz. pieces
of Salmon Filet
For aioli:
4 oz. pitted nicoise olives
3 oz. olive oil
2 egg yolks
pinch of thyme
salt & pepper
For potato:
1/2 lb. fingerling potato, diced
1 lemon juice
1 oz. butter
1 oz. heavy cream
8 oz. olive oil
For salad:
1 orange
1 piece fennel
1 piece red onion
assorted fresh herbs
(tarragon, mint, basil,
fennel fronds)
3 tsp balsamic vinegar
1 tsp olive oil
in blender combine olives, egg yolks, thyme. With
setting on low, slowly
add olive oil until thick
and emulsified.
For potato:
in a deep sided pan,
fry diced potatoes until
tender. Remove with
slotted spoon to a bowl, crush potato with backside of fork with lemon juice,
butter, heavy cream
and s&p. Reserve and
keep warm.
peel and section
orange and reserve
juice.With very
sharp knife
slice fennel and
red onion as thin
as possible.
For salad:
Pick herbs off stem
keeping whole.
Toss all ingredients
with reserved juice,
balsamic and oil.
To finish:
salt and pepper salmon
nd sear on hot pan.
finish in 350° oven for about 5 minutes.
on warm plate mound
potatoes in middle of
plate, drizzle olive aioli around. Place salmon
atop of potato and
drape salad over potato.
Tuesday, January 1, 2008
Jared Simons's Macaroni With Gruyere Cheese, Serrano Ham and Leeks
Jared Simons's Macaroni With Gruyere Cheese, Serrano Ham and Leeks
Serves 4
Serves 4
INGREDIENTS:
1 1/2 cups elbow macaroni
1 Tablespoon vegetable oil
1 cup 1/8-inch diced Serrano ham
1 large leek, white part only thinly sliced
2 cups cream
1 cup grated Parmigianno Regianno
Salt and pepper
1 cup grated Gruyere cheese
1/3 cup bread crumbs
4 Tablespoons chopped chives
METHOD:
Preheat oven to 450ºF. Cook pasta in a large pot of salted boiling
water until al dente, about 8 to 10 minutes, then drain and set aside.
Heat oil in a medium-sized skillet over medium heat. Add the ham and
cook until brown. Add the leek. Then add the cream. When the cream
begins to simmer, add the Parmigianno Regianno and pasta, and season
with salt and prepare.
Divide the pasta into 4 oven-proof dishes. Top with Gruyere cheese and
bread crumbs. Bake for about 8 to 10 minutes or until golden brown.
Remove from oven and sprinkle with chopped chives. macaroni will be
very hot so it is best to let it sit just a few minutes before
serving.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 5 minutes
Cook time: 20 minutes
Round Out the Meal:
A tomato cucumber salad.
Kid Friendly:
This is kid friendly!
Wine Pairing:
An Aromatic Blend from South Australia such as Shoofly Buzzcut.
Nora Pouillon's Garlic Spaghetti With Broccoli
Nora Pouillon's Garlic Spaghetti With Broccoli
Serves 4
Serves 4
INGREDIENTS:
1 pound broccoli florets
1 pound whole wheat spaghetti (Chef Pouillon prefers BioNaturae)
3-4 cloves garlic
1/4 cup extra virgin olive oil
Sea salt and red pepper flakes
1 anchovy fillet, chopped
1/2 cup grated Parmigianno Regianno
METHOD:
Cook the broccoli in a saucepot of salted boiling water for 5 to 7
minutes, or until tender and still bright green. Remove using with a
slotted spoon, reserving the water. Cook the spaghetti in the same pot
of water.
Heat the oil in a shallow pan over low heat. Add the garlic, and cook
until brown, then remove and discard. Add the broccoli, spaghetti,
salt, red pepper flakes, and anchovy. Serve with cheese.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 5 minutes
Cook time: 10 minutes
Round Out the Meal:
With a mixed green salad.
Kid Friendly:
Omit anchovy, and substitute black pepper for the red pepper flakes.
Wine Pairing:
A Chianti Classico such as Rampolla.
Salmon Cured With Fennel And Orange
Salmon Cured With Fennel And Orange
1 orange (needed for zest and curing)
1/4 cup sugar
1/4 cup kosher salt
1 teaspoon fennel seed
1 fennel bulb, shaved
1 bunch mint, leaves only
1 pound salmon
1 package (3 1/2 oz) dried seaweed, reconstituted according to package
directions
1 English cucumber, very thinly sliced
2 tablespoons rice wine vinegar
4 tablespoons olive oil
1 tablespoon lime juice
Salt, to taste
White pepper, to taste
1/2 teaspoon furikake
l. Zest enough of the orange to equal l tablespoon; reserve. Peel the
rest of the orange.
2. ln a small bowl, mix together the sugar, kosher salt and fennel seed.
3. Lay out a piece of plastic wrap. Sprinkle 1/2 of the sugar mixture
on the plastic wrap. Place 1/4 ot the shaved fennel, 1/2 of the orange
peels and 1/2 of the mint leaves on top of the sugar mixture. Place
the salmon, skin side down, on top. Repeat same thing on top of the
salmon. Wrap the fish tightly with plastic wrap. Rewrap with plastic
wrap. Refrigerate overnight to cure.
4. Unwrap the salmon and scrape of the mixture. Slice the tish very
thinly and lay it out on a plate.
5. Toss the seaweed, English cucumber, reserved orange zest, the rest
of the shaved fennel, vinegar, oil, lime juice, and salt and white
pepper, to taste, together in a mixing bowl.
6. Top _he sliced salmon with the salad
Sprinkle wlth furikake. .
Serves 4
Winter Vegetable Soup with Lemongrass
Winter Vegetable Soup with Lemongrass
1/2 Spanish onion, diced
1/2 carrot, diced
1/2 parsnip, diced
2 clove5 garlic, minced
1 rib celery, chopped
1/2 red pepper, seeded and chopped
1/2 turnip, chopped
1 tablespoon olive oil, for sauteing
6 cups vegetable stock
2 small Yukon gold potatoes, peeled and diced
1/2 small butternut squash, peeled and chopped
1 stalk lemongrass, sliced
1 kaffir lime leaf, very thinly sliced
1 tablespoon kosher salt
1 teaspoon white pepper
chili oil [optional)
1 tablespoon chopped cilantro, to garnish
1. ln a large stockpot, slowly cook the onlon,
carrot, parsnip, garlic, celery, red pepper and
turnip in the olive oil for 10 minutes. Add
the stock.
2. Add the potatoes, butternut squash, lemon.
grass, lime leat, salt and pepper. Simmer for
20 minutes or until the ingredients are soft,
and the flavor has developed.
3. Add a splash of chili oil for extra heat, if
desired. Serve garnished with the cilantro.
Serves 8
Miso Glazed Tofu
Miso Glazed Tofu
Serves 4
Serves 4
Sauce
1/2 cup miso
1/4 cup sake
1/4 cup brown sugar
1 lime, juiced
2 tablespoons honey
Tofu
1 bunch asparagus, woody ends trimmed
1 tablespoon olive oil
1 package firm tofu (14-16 ounces)
1 cup jasmine rice
2 cups water
2 tablespoons rice wine vinegar
1 tablespoon sliced scallions, to garnish
1 teaspoon very finely chopped kaffir lime leaves
1 teaspoon blach 5esame seeds, to garni5h
1 lime, sliced, to garnish
Salt
White pepper
Sauce
l. Mix all of the ingredients in a small pot.
2. Simmer the mixture over medium heat for
20 minutes to cook out the alcohol.
Tofu
l. Preheat oven to 400 degrees.
2. Place the asparagus on a baking tray.
Drizzle with olive oil and season with salt and
pepper, to taste. Roast in the 400-degree oven
until they're al dente (5-8 minutes). Remove
from the oven and keep warm.
3. Preheat the oven's broiler.
4. On a separate baking tray, slice the tofu
and spread with the Miso Glaze. Broil until the
glaze bubbles and browns (about 5 minutes).
5. Rinse the jasmine rice. Place it in a rice
, steamer with the water to steam cook, or fol low package directions.
6. When the rice is ready, sprinkle with the
rice wine vinegar.
Place the asparagus on the plate and top with
The Glazed Tofu. Top with sliced scallions, to
garnish. Mix the rice with the kaffir lime
leaves. Place on the plate topped with black
sesame seeds and lime slices to garnish.
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