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
---
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.
Subscribe to:
Posts (Atom)