(makes 2 ½ quarts)

2 pounds asparagus
1 quart chicken or vegetable stock
4 tablespoons butter
2 ounces onion, peeled and diced
4 ounces leeks, cleaned and diced
2 tablespoons garlic, minced
1 tablespoon kosher salt
1 teaspoon black pepper
6 ounces heavy cream
1 teaspoon fresh chives (optional)
1 teaspoon crème fraiche (optional)

PREPARATION
Trim the tips of the asparagus. Set aside to be blanched and reserved for garnishing the soup. Break the woody stems off the asparagus. Cut remaining tender part of the stalk in ½-inch pieces.

In a medium saucepot, bring the stock to a boil. Add the woody stems, lower the heat and simmer to infuse with asparagus flavor, about 10-15 minutes. Remove stems with a slotted spoon and discard, reserving the stock.

In a medium stockpot, melt butter over medium high heat. When foamy, add onions and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add chopped asparagus, stirring for 2 minutes. Add the reserved broth and simmer until the asparagus is very tender, about 15 minutes. Remove from heat.

In a blender, puree until the soup is smooth. Adjust the seasoning to taste.

Add the crème fraiche. Allow to cool in an ice bath, stirring occasionally. Place in a bain-marie.

Serve chilled.

(Serves 10)

This seared breast of chicken is stuffed with a Shiitake mushroom and a sun-dried tomato filling and crusted with matzoh meal, making it a perfect Passover entree for Seder. Here RSVP Catering Executive Chef Gregg Greenberg is serving it with a piquante roasted tomato garlic coulis.

10 chicken breasts, boneless and skinless
½ pound sun-dried tomato
½ pound Shiitake mushrooms
1 pound button mushrooms
1 ounce shallot, minced
1 tablespoon garlic, chopped in water
¼ bunch fresh parsley
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
3 ounces Dijon mustard
12 ounces matzoh meal
1 tablespoon parsley flakes
3 tablespoons olive oil
2 cups tomato coulis (see below)

Tomato coulis
1 tablespoon olive oil
2 tablespoons onion or shallot, minced
2 cups tomato juice
½ teaspoon kosher salt
½ teaspoon black cracked pepper
Cornstarch slurry (see below)
1-2 teaspoons roasted garlic puree

PREPARATION
Cornstarch preparation
Mix 2 tablespoons cornstarch into 3 tablespoons cold water. Stir until blended. Set aside.

Coulis preparation
Heat a small saucepan to medium-high heat. Add olive oil.

Sauté onion or shallot until translucent. Add tomato juice and bring to a boil. Turn heat to low and simmer a few minutes.

Add the cornstarch slurry and keep stirring so the mixture stays smooth.

Add salt and pepper and garlic. Cook another 3-5 minutes, adjust seasonings and serve.

Stuffed Chicken Breast preparation
Take boneless, skinless chicken breast and cut a pocket lengthwise in each of the breasts.

Slice mushrooms and julienne sun-dried tomatoes.

With a sauté pan placed at medium to high heat, add some olive oil and sauté the mushrooms and sun-dried tomatoes. Add in minced shallots, chopped garlic, and seasonings. Remove from heat and transfer to a pan and allow to cool.

Once cooled, take filling and place approximately 2 ounces into each chicken pocket.

Season each stuffed breast and pan sear them at medium to high heat in a saute pan. Allow the sauté pan to get to the proper heat when searing to caramelize the breast and give the chicken a good golden brown color.

Brush approx 1 tablespoon of Dijon mustard on each breast, spreading mustard completely on top of each.

Take matzoh meal like breadcrumbs and mix with some oil. Top each breast with the matzoh meal crumbs. Place the chicken into the oven at 350 degrees for approx 15 minutes or until cooked.

Serve with the roasted tomato and garlic coulis.

(April 2011)

Those who lack the will—or perhaps the skill—to deal with monstrously big turkeys this Thanksgiving should take a cue from armchair historian and Wildfire toque Steven Lukis.

“We know that the Native Americans ate seafood, so we acknowledge that seafood has been a part of the great American tradition and therefore compatible with the spirit of the Thanksgiving table,” he said of the cheese- and herb-crusted local rockfish he’ll be serving during the holidays at his Tysons Corner restaurant. Besides, he firmly believes rockfish is “coming into its prime right now.”

Steven Lukis
Executive chef, Wildfire – McLean

INGREDIENTS
1/4 cup Parmesan cheese, shredded
2 cups panko (Japanese) breadcrumbs
2 tablespoons butter, melted
1 tablespoon garlic, minced
1/4 cup parsley, chopped
1 tablespoon kosher salt
1/4 tablespoon freshly ground black pepper
4 8-ounce rockfish filets
1 cup all-purpose flour
4 egg whites, lightly beaten
3 tablespoons olive oil

PREPARATION
Mix the first shredded Parmesan, panko breadcrumbs, butter, garlic, parsley, salt and pepper to make the crust. Set aside.

Sprinkle individual rockfish filets with a little more salt and pepper. Dredge in flour and shake off excess. Dip into lightly beaten egg whites and roll in spice crust mixture until generously coated.

Preheat oven to 450 degrees.

Heat a 12 inch sauté pan over medium heat; add olive oil until it sizzles. Add the spice-crusted rockfish and sauté over medium heat for about 3 minutes on each side (or until golden brown). Transfer rockfish (still in pan) to 450 degree oven and bake for approximately 4 more minutes.

Remove and serve hot.

Like many journeyman chefs, Goodstone toque William Walden cops to culling plenty of inspiration from his culinary brethren over the years. He credits ex-coworkers with fostering the deep, abiding love for Asian flavors that helped him divine this East-meets-West crab construct. “The abundance of broccoli grown on the property and soft shell crabs fished fresh from the Chesapeake just seemed like a match made in seasonal dining heaven,” he says, adding, “I like to prepare vegetables in that style … fresh, quick and delicious.”

William Walden
Executive chef, Goodstone Inn & Estate

Photograph by James Kim

Prep time: 5 min.
Cook time: 5 min.
Serves: 2-4

INGREDIENTS
4 soft shell crabs, fresh (swimming and alive!)
1 cup toasted almond flour
1/2 pound Maryland jumbo lump crab meat (optional stuffing)
1 bunch fresh broccoli rabe (ALT: broccolini)
2 tablespoons garlic, minced
Olive oil
4 tablespoons shallots, minced
2 sticks butter, chilled and cubed
1 cup white wine
2 tablespoons champagne vinegar
1/4 cup heavy cream
1 teaspoon whole grain mustard
Salt and pepper (to taste)

PREPARATION
For the crabs:
1) Snip and clean the crabs, making sure to remove the lungs. Set aside pre-cleaned animals on a dry towel to absorb excess moisture.

2) Carefully collect and clean the jumbo lump crabmeat, discarding any shells.

3) Quickly saute the crabmeat in a little brown butter with the 1 tablespoon minced shallots plus salt and pepper. Reserve.

4) Dredge the whole crabs in toasted almond flour, and saute them in olive oil until just cooked (approximately 1 minute per side), turning only once. (They can also be finished in a 400 F oven for about 3 minutes longer if they are jumbo crabs.)

5) Carefully lift the top shell of each sauteed crab and stuff with the sauteed crabmeat. Reserve and keep warm.

For the broccoli rabe:
1) Blanch the broccoli in boiling salt water for 30-60 seconds. Drain thoroughly.

2) Flash fry blanched stalks in a fiery hot skillet with minced garlic, 1 tablespoon of minced shallots and salt and pepper.

3) Remove from heat, and arrange on four serving plates to serve as beds for the crabs.

For the beurre blanc:
1) Reduce, over medium-high heat, 1 cup of white wine, 2 tablespoons of champagne vinegar and remaining 2 tablespoons of minced shallots until syrupy (about 3 minutes.)

2) Add 1/4 cup of heavy whipping cream, and bring to a rolling boil.

3) Remove from heat, and whisk in chilled butter cubes. Season with salt and pepper; fold in 1 teaspoon whole grain mustard (or more, according to taste) and reserve.

Plating:
1) Place the stuffed crabs on their broccoli beds, and nap with beurre blanc sauce.

2) Bon appetit!

(September 2010)

Trummer’s toque Clayton Miller claims to be a sucker for cold soups—“tomato, watermelon, cucumber, carrot and so on!” he says of some of his favorite produce to put on ice. He trumpets their versatility (Miller enjoys pairing them with “shellfish, pickled vegetables [and] ceviches,” to name a few delectable options) and refreshment quotient as rock-solid reasons to add them to your cooking repertoire.

Clayton Miller
Executive chef, Trummer’s on Main

Photograph by James Kim

Prep time: 5 min.
Cook time: 30 min.
Servings: 4-6

INGREDIENTS
4 Granny Smith apples, peeled and sliced
5 shallots, peeled and sliced
1 large tomato, diced
1 tablespoon curry powder
2 sticks unsalted butter (1/2 pound)
1 cup toasted fresh coconut or unsweetened shredded coconut (reserve 1/4 cup for garnish)
1 tablespoon salt
1 cup dry vermouth
3 cups filtered water
4 cups cream
1 can (14 ounces) coconut milk
Salt to taste

Crab Salad Option
1 pound jumbo lump crab meat
2 tablespoons mayonnaise
1 tablespoon chopped mint
1 tablespoon chopped cilantro
Salt to taste
Combine all ingredients together and serve alongside the Mulligatawny soup.

PREPARATION
1. Melt butter over medium-low heat in a large, heavy-gauged pot.

2. Add dry ingredients, and sweat for 15 minutes (or until well incorporated).

3. Add and reduce the dry vermouth by 75 percent. Add water and continue simmering (about 10 minutes). Add cream and coconut milk; simmer 5 more minutes.

4. Transfer from stovetop to blender, and puree in batches (around 1 full minute per filling, depending on the size of your blender). Strain and place in refrigerator to chill thoroughly (preferably till ice cold). Spoon into individual bowls and serve (solo or with complementary crab salad).

(August 2010)

Though most folks tend to love Market Salamander sandwiches just the way they are, chef Vaughn Skaggs saw fit to weave some seasonal flourish into their classic Caprese. “One of the garlic scape growers I spoke with said ‘this was her favorite thing,’” he shares. “Also it is very easy, anyone can make it, and it’s delicious.”

Vaughn Skaggs
Chef de cuisine, Market Salamander

Photograph by James Kim

Prep time: 20 min.
Cook time: 5 min.
Servings: 4

INGREDIENTS
4 ciabatta loaves
1 cup garlic scape-pesto (see below)
2 local heirloom tomatoes, sliced
3 mozzarella balls (store bought, buffalo mozzarella would be best) sliced into 4-ounce medallions
Garlic scape-pesto
1 cup garlic scapes, cut into 1/4-inch slices (tender bottoms and tops removed)
1/4 cup basil leaves
1/3 cup pine nuts, toasted
3/4 cup extra virgin olive oil
1/4 teaspoon lemon zest
1/4 cup Pecorino cheese, grated
1/4 teaspoon kosher salt
Combine all the pesto ingredients in a food processor. Pulse until fully incorporated (scrape sides once to fully combine); pesto should appear slightly emulsified.

PREPARATION
1. Slice ciabatta loaves in half, and generously smear each side with garlic scape-pesto.

2. Alternate layers of sliced mozzarella and tomatoes on the bottom half of each ciabatta. Top with remaining ciabatta half, and place under a panini press or similar device (waffle iron works pretty well).

3. Grill on medium heat until cheese is melted and bread is G.B.D. (golden brown and delicious).

4. Serve immediately.

(July 2010)

Evo Bistro toque Driss Zahidi fondly recalls racing home to devour his mother’s squash and lamb collaboration. “You [could] get the smell of the squash from outside,” he says of the iconic summer dish. He’s swapped lamb chops (they cook faster) for whole legs and added saffron for some extra kick. Or omit the meat, and enjoy the exotically spiced vegetables solo.

Photograph by James Kim

Driss Zahidi
Chef/co-owner, Evo Bistro

Prep time: 5 min.
Cook time: 20 min.
Servings: 4

INGREDIENTS
2 tablespoons olive oil
8 French-trimmed lamb loin chops (ask your local butcher to French-trim them for you)
1/4 medium red onion, chopped
1 garlic clove, minced
Pinch of saffron
1 yellow squash, cut half crosswise, then cut into 3 portions each
1 green squash (zucchini), cut half crosswise, then cut into 3 portions each
1 cup sweet peas
2 tablespoons fresh cilantro, chopped
Salt and pepper (to taste)
1 1/2 cups water
Few sprigs of parsley (for garnish)

PREPARATION
1. Heat the olive oil over medium-high heat in a large frying pan, and add the chops. Cook for 2-3 minutes on each side.

2. Add the onion, garlic, saffron. Stir for 1 minute, then add the squash, sweet pea and cilantro. Season with salt and pepper.

3. Add the water, and cover with a lid. Simmer for about 12 minutes over medium heat.

4. Arrange chop in the middle of each plate, and surround with squash. Spoon over with sweet peas, and drizzle with remaining pan juices. Garnish with parsley leaves.

(June 2010)

Thai native Sert Ruamthong has spent the past 20 years learning the ins and outs of Southern-style cooking at Warehouse Bar & Grill. During his tenure he’s developed an affinity for local rockfish—a passion he’s chosen to share with all of you.

Photograph by James Kim

Sert Ruamthong
Executive Chef, Warehouse Bar & Grill

Prep time: 20 min.
Cook time: 10 min.
Servings: 4

INGREDIENTS
4 slices bacon, diced into 1/4-inch strips
1 cup chopped onions
1/2 cup chopped celery
2 tablespoons flour
4 cups clam juice
1 cup fresh corn kernels
1 cup diced russet potatoes
2 cups heavy cream
1 sprig thyme
4 rockfish filets
16 littleneck clams
Olive oil (enough to cover pan)
Flour
Salt and pepper (to taste)

PREPARATION
1. Cook bacon in a stock pot over medium heat until crisp; reserve just enough rendered fat to saute vegetables. Add onions and celery. Saute over low heat until onions soften (about 4-5 minutes).

2. Stir in flour; mix thoroughly. Add clam juice, corn and potatoes; bring to a boil. Add cream, thyme, and reduce to low heat; simmer until potatoes are tender. Season to taste.

3. Heat olive oil over medium-high heat in large saute pan.

4. Season rockfish skin and dust each filet with Wondra flour. Sear filets, skin side down, until crisp (3-4 minutes). Flip filets, and finish in hot oven (3-4 minutes at 400 F).

5. Add littleneck clams to vegetable sauce; cook until shells open.

6. Spoon 1 cup of sauce into each bowl. Center rockfish (skin side up) and surround with 4 clams each.

(May 2010)

Ayrshire Farm toque Rob Townsend has no problem working with Swiss chard, but does insist on setting the record straight. “The only thing I know is that Sicily was one of the first places to grow Swiss chard,” he says of the leafy green also known as Sicilian beet. In keeping with its Italian roots, Townsend suggests pairing his creation with risotto.

Photograph by James Kim

Robert Townsend
Executive chef, Ayrshire Farm

Prep time: 10 min.
Cook time: 15 min.
Servings: 4

INGREDIENTS
2 bunches rainbow chard
2 tablespoons olive oil
1 cup golden raisins
1 garlic clove, minced
1/2 cup pine nuts
1 teaspoon chili flakes
1 cup chicken or vegetable stock
1 cup orange juice
Zest from half an orange
Salt and pepper (to taste)

PREPARATION
1. Strip the thick stem from each piece of chard, reserving just the leaf. Rinse each leaf under running water, and place on paper towels to dry.

2. Warm olive oil in large skillet over medium-low heat.

3. Add raisins, garlic, pine nuts and chili flakes. Stir in pan for about 30 seconds.

4. Add stock, orange juice and orange zest. Bring to a simmer (approximately 2 minutes).

5. Place chard leafs in skillet, and turn after 1 1/2 minutes. Season with salt and pepper.

6. Remove chard, and spoon onto plate.

7. Reduce remaining liquid by half (a few minutes), and pour over the plated chard.

(April 2010)

Tallula toque Barry Koslow recalls sending out his fair share of ham-wrapped veal and chicken dishes years ago, but has always wanted to put his own stamp on the Italian specialty knows as saltimbocca. Enter his sweetbread-based iteration. “Our wine director likes to pair it with a tempranillo like the 2002 Lopez de Heredia ‘Vina Cubillo’ Rioja,” Koslow notes.

Photography by James Kim

Barry Koslow
Executive chef, Tallula

Prep time: 5 min.
Cook time: 25 min.
Servings: 4

INGREDIENTS
Pomodoro sauce
2 ounces yellow onion, minced
1 clove garlic, minced
12 ounces San Marzano tomatoes, crushed
1 fresh bay leaf

1 lobe veal sweetbreads (approximately 12 ounces), cleaned
4 sage leaves
4 pieces prosciutto, thinly sliced
4 ounces AP flour
2 eggs (whisked with 1 tablespoon water)
4 ounces bread crumbs
Canola oil
Salt and pepper (to taste)

PREPARATION
1. Sweat onions, garlic over very low heat. Add tomatoes and bay leaf. Season with salt and pepper; simmer (about 25 minutes).

2. Slice the sweetbread into four, 3-ounce lobes. Season to taste.

3. Top each sweetbread lobe with sage and wrap in prosciutto.

4. Dip each sweetbread wrap in: flour, egg, then bread crumbs. Shake off the excess during each step.

5. Heat canola oil in a saute pan over medium high heat until it begins to smoke. Flash sear (about 2 minutes per side) each lobe. Transfer the browned sweetbreads to a 350 F oven for 12 minutes (or until desired doneness). Dry the cooked sweetbreads on a paper towel.

6. Ladel the pomodoro sauce onto four plates, and place a sweetbread on each pool of sauce.

(March 2010)

“I usually make these … for get-togethers with friends during the cold months,” Peruvian toque Ismael Otarola says of the savory-sweet treats he dispenses with great joy. “My personal favorite is to serve the wontons with dulce de leche ice cream in mini martini glasses.”

Ismael Otarola
Chef, Latin Concepts restaurants

Photography by James Kim

Prep time: 20 min.
Cook time: 10 min.
Servings: 4-6

INGREDIENTS
10 ounces brie, chilled and cubed
3 Red Delicious apples, peeled, cored and finely diced
3/4 cup granulated sugar
1 ounce Grand Marnier (or other orange liqueur)
1 tablespoon unsalted butter
1/2 cup freshly squeeze orange juice
1 teaspoon orange zest
2 tablespoons ground cinnamon
1 package wonton skins/wrappers
1/2 cup confectioner’s sugar
Cooking oil (for frying)

PREPARATION
1. Warm a saute pan over medium heat. Add the butter and apples; toss to mix. Add orange juice and reduce (1 minute). Add the Grand Marnier, and flambe. Once the liqueur has completely burned off, add the granulated sugar and 1 tablespoon ground cinnamon, and stir. Simmer over medium-low heat until the apples are tender, then add the zest and mix. Transfer to a bowl, and cool in refrigerator.

2. Place a tablespoon of the chilled apple mixture in the center of each wonton wrapper and top with a cube of brie. Wet the edges of the wrapper ever so slightly with water, and carefully fold in half, pressing down on the edges to form a triangle (or use a mold to cut the dough in circles, and make half moons).

3. Deep fry the wontons until golden brown. Remove wontons from oil, and sprinkle with remaining cinnamon-confectioner’s sugar mix.

4. Serve with your favorite ice cream, and enjoy!

(February 2010)