Posts Tagged ‘recipe’
Posted by The Editorial Desk / Monday, November 24th, 2008
Tabouleh Salad
Mohamad Abdallah
Chef, Lebanese Taverna
The prevalence of private vegetable gardens in many homes and a wealth of rich olive oils throughout the region makes homemade salads an inescapable reality for most Middle Eastern diners. Chef Mohamad Abdallah likes to combine bouquets of aromatic herbs, assorted vegetables, spare seasonings, basic grains (like high protein bulgur wheat) and just a splash of citrus to recreate healthful favorites like this quickie tabouleh salad.
“Tabouleh has become the national dish of Lebanon and is typically eaten by hand,” he states, adding, “Use a grape leaf or romaine lettuce to pick up the salad in bite size servings.”
Photography by Anastasia Cheryavsky
PREP TIME: 30 min.
COOK TIME: N/A
SERVES: 4
INGREDIENTS
1 onion, finely chopped
6 bunches parsley, finely chopped
3/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
4 tablespoons bulgur wheat
5 large tomatoes, diced
2 tablespoons fresh mint leaves, finely chopped
1/4 teaspoon pepper
1 head romaine lettuce
salt to taste
PREPARATION
Soak bulgur wheat according to directions on box. Squeeze excess water by hand.
Combine onion, lemon juice, bulgur, 2/3 of diced tomato (reserve 1/3 for garnish), mint, salt and pepper together in a large bowl and mix well.
Fifteen minutes before serving, add the parsley and oil and mix again.
Line serving platter or bowl with romaine lettuce leaves. Add freshly mixed salad and garnish with remaining diced tomato.
(October 2007)
Posted by The Editorial Desk / Monday, November 24th, 2008
Salmon Penne with Asparagus, Dill and Sour Cream
Tom Przystawik
Chef/owner, Food Matters Cafe
Few people seem to enjoy nature’s bounty more than chefs. Tom Przystawik, for example, has reveled in restocking his spice rack with fresh clippings from his D.C. garden. “I have some plots in a community garden on Capitol Hill and decided that I would devote the majority of my space to herbs this year,” he shared, noting that one early shower was dill. The arrival of a bumper crop of asparagus shortly thereafter prompted Przystawik to create his salmon penne.
Photography by Andy Robinson
PREP TIME: 10 min.
COOK TIME: 15 min.
SERVES: 4
INGREDIENTS
1 pound penne pasta
1 pound salmon, poached* and flaked into 1-inch pieces
16 asparagus spears, cut into 1-inch pieces
4 tablespoons fresh dill, chopped
3/4 cup sour cream
2 tablespoons kosher salt
2 teaspoons ground black pepper
*Any cooked salmon (grilled, roasted or sauteed) can be substituted
PREPARATION
Bring a pot of salted water to a boil. Add asparagus and cook for 1 minute. Remove and plunge into a bowl of ice water to cool. Drain the asparagus.
Meanwhile, bring large pot of salted water to a boil. Add penne and cook until al dente, about 10 minutes.
While the penne is cooking, heat the salmon, sour cream and asparagus in a large pan over medium heat. Do not bring to a boil or the sour cream may separate.
When the penne is done, drain and add to the salmon mixture.
(September 2007)
Posted by The Editorial Desk / Monday, November 24th, 2008
Duane S. Keller, C.E.C., A.C.F.
Executive chef, Heritage Hunt Golf and Country Club
Heritage Hunt head toque Duane Keller is almost certain he picked up a penchant for this combination griller—a dish he affectionately describes as “a sophisticated chowder posing as an entree”—while working out in the Pacific Northwest. “These mid-Atlantic ingredients, best in the summer months, work well together in many applications,” he said of his savory seafood medley.
Photography by Anastasia Cheryavsky
PREP TIME: 10 MIN.
COOK TIME: 12-14
MIN. SERVES: 4
INGREDIENTS
“Day Boat” scallops
8 fresh, day boat/diver scallops
8 pieces Applewood-smoked bacon strips
Par-cook bacon 2 minutes. Let cool. Wrap bacon around scallops; arrange on stainless steel skewers. Season with salt and pepper. Grill scallops 6-7 minutes until bacon is crisp and scallops are medium-rare.
Chesapeake cream sauce
4 ears local, white corn, rubbed with olive oil, salt and pepper
1 leek, julienne white only, triple wash
1 tablespoon butter
2 ounces chardonnay, sauvignon blanc or riesling
1 pinch Old Bay seasoning (to taste)
1 pint heavy whipping cream
Grill corn till golden brown. Let cool. Cut from cob and set aside.
Saute leek in butter until tender, add shucked corn, Old Bay and wine. Reduce by half. Add cream, season with salt and pepper and reduce until sauce clings to spoon.
Potatoes and asparagus
12 Russian fingerling potatoes, rubbed with olive oil, sea salt and pepper
12 large asparagus spears, rubbed with olive oil, sea salt and pepper
Grill potatoes 8-10 minutes until tender, turning often. Grill asparagus 2-3 minutes until tender; do not wilt.
PREPARATION
Pour Chesapeake cream in four large chowder bowls, artfully arrange potatoes, asparagus and bacon-wrapped scallops on top. Garnish with lemon, parsley or any fresh herb from your garden.
(August 2007)
Posted by The Editorial Desk / Monday, November 24th, 2008
Duck confit salad
Antonio Burrell
Executive chef, Eleventh Street Lounge
Forget foie gras. When it comes to gourmet French, chef Antonio Burrell says duck confit is “everything that you want: rich, meaty, crisp, salty and tender.” He suggests pairing the “sexy” and “satisfying” fowl with everything from bitter greens—a la the decadent salad below—to roasted potatoes or even fruits and berries. Meanwhile, Burrell says he prefers a crisp pinot grigio or youthful chardonnay with his salad.
Photography by Anastasia Cheryavsky
INGREDIENTS
12 to 14 ounces (roughly 4 legs) duck confit (homemade or from specialty food store)
1 cup mixed mushrooms (shiitake/portobello/cremino)
1 small yellow onion or sweet onion
1 clove garlic
4 slices thick-cut, applewood-smoked bacon
1/2 cup white wine
1/2 cup low-sodium chicken stock
1/2 teaspoon fresh thyme
6 ounces mixed greens (watercress/arugula/frisée)
1/2 cup cherry tomatoes
1/2 cup radishes
6 teaspoons extra virgin olive oil
1 lemon
2 shallots
4 large eggs
3 teaspoons red wine vinegar
Kosher salt and pepper (to taste)
PREPARATION
Place duck legs in preheated oven and warm till meat is tender. Strip meat from bones; discard everything but the rendered fat.
Preheat large saute pan on medium heat. Half fill a medium pot with water and bring to a boil. Add the vinegar to the water and reduce heat to a simmer.
Clean and de-stem the greens. Peel and julienne the shallot and the yellow onion, keeping them separate. Thinly slice the garlic, radishes and tomatoes; set aside.
Stack the smoked bacon slices and cross cut into matchsticks. Add half the olive oil to the preheated pan, heat throughout; add bacon and cook till crisp. Remove and reserve bacon.
Add onions to bacon fat and cook till soft, stirring occasionally.
Meanwhile, combine the radish, tomato, shallot and mixed greens in a large mixing bowl.
Using a citrus zester, remove the zest from the lemon and add to a small bowl with the lemon juice and remaining olive oil. Mix with a whisk and set aside.
Add mushrooms to the onion; continue cooking over medium-high heat till soft and colored. Gently crack each egg into the simmering water and poach till soft-boiled, approximately 4 minutes. Add duck, thyme and garlic to onion and mushroom mixture and cook for 3 more minutes or until garlic is soft. Add white wine and reduce till nearly evaporated; add chicken stock. Reduce the chicken stock till it coats the duck mixture, add the bacon pieces and turn off heat; season to taste.
Arrange equal portions of duck mixture on each plate. Place one poached egg atop each serving of duck. Re-whisk the olive oil and lemon vinaigrette and gently toss with the greens. Arrange greens on each plate.
(June/July 2007)
Posted by The Editorial Desk / Monday, November 24th, 2008
Trout Imperial
Tracy O’Grady
Executive chef/co-owner, Willow restaurant
“This dish, while [it] may sound complicated, is easy to prepare and great for a quick dinner at home or fancy enough for company,” insists Willow co-founder Tracy O’Grady, who discovered a passion for seafood during her tenure at Kinkead’s. Building on the “silky texture” of trout, O’Grady says the crabmeat “adds a luxurious element to this straightforward dish”—a bonus she’s sure you’ll appreciate.
Photography by Anastasia Cheryavsky
INGREDIENTS
2 whole trout, filet and pin boned, cut in half
1 pound jumbo lump crabmeat, picked of shells
3 tablespoons butter melted
1 lemon
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 bunch chives, finely chopped
4 sprigs thyme, picked from the stalks and roughly chopped
4 dashes Tabasco sauce
8 dashes Worcestershire
1 1/2 pounds thin green beans, blanched in salted water till tender
Salt and pepper to taste
PREPARATION
Take a 9×11 inch, non-stick cookie sheet and place it about six inches from broiler.
Preheat broiler to 500˚ F.
Rinse and dry the trout filets. In a bowl combine picked crab, thyme, mayonnaise, Dijon mustard, Tabasco sauce, Worcestershire sauce, the zest and juice from half a lemon and a few pinches of salt.
Stir gently until all the ingredients are combined.
Lightly salt and pepper the trout filets.
Divide the mixture into four equal portions.
Spoon the portions onto the trout filet, evenly, so that all the fish is covered in an even layer.
Carefully remove the hot cookie sheet from the oven and lightly grease it with a bit of butter.
Using a metal spatula, place the trout evenly in the middle of the tray.
Return the tray to the oven and broil until golden brown, about 10 -15 minutes.
Combine the melted butter, chives and remaining juice and zest from the lemon.
Microwave 20 seconds to get it hot.
Serve the trout with the green beans, spooning a bit of the melted butter mixture over the fish and green beans.
(May 2007)
Posted by The Editorial Desk / Monday, November 24th, 2008
Monte Cristo sandwich
Glenn Walden
Dean, Stratford University
Culinary Arts and Hospitality Management Program
“Weekends are for family,” states chef Walden—which for him means attending kids’ sporting events and (hopefully) a nice, sit-down dinner. The desire to sleep in on Sundays prompted Walden to turn Saturday’s surplus foodstuffs into a healthy wake-me-up. “Although true leftovers, in this preparation, they appear to be more spectacular than their parts,” he says, noting that his kids typically prefer cheddar cheese on their sandwiches.
Photography by Anastasia Cheryavsky
INGREDIENTS
8 slices French bread (1-inch thick. Slightly stale leftover breads work best.)
2 eggs
1/2 cup milk
1/2 teaspoon cinnamon
6 ounces sliced ham
3 ounces sliced Swiss cheese
1/2 pint fresh strawberries
As needed non-stick cooking spray, pancake syrup, powdered sugar
**The original recipe calls for the sandwich to be assembled, dipped in the custard and then pan fried. In this variation, the fat is reduced considerably**.
PREPARATION
Slice the bread and leave out to dry slightly overnight.
Start the custard by beating the eggs in a bowl until light yellow. Add the milk and cinnamon; mix to combine.
Preheat a griddle on medium heat. Spray with cooking spray.
To prepare the French toast, dip bread slices one at a time into the custard. Immediately place on hot griddle; repeat with remaining bread. Cook until evenly browned on both sides.
Sandwich assembly: Place half of the French toast on a baking sheet and top with one slice of cheese. Heat up the ham on the hot griddle. Divide evenly between sandwiches. Place another slice of cheese on top followed by the remaining slice of French toast.
Bake in a preheated 350˚F oven until cheese is melted and ham is heated through, about 5 minutes.
Before serving, sprinkle each sandwich with powdered sugar and garnish with whole fresh berries and syrup. If a savory sandwich is preferred, spicy brown mustard and a kosher pickle are great accompaniments.
*Note: When preparing in advance, sandwiches can be assembled with cold lunch meat. Wrap with plastic film and refrigerate for up to a day. Simply bake in a preheated 350˚F oven for about 15 minutes until cheese is melted and ham is heated through.
(April 2007)
Posted by The Editorial Desk / Monday, November 24th, 2008
Spring Mushroom Risotto
Jason Lage
The Lansdowne Grille
When it comes to his heartwarming risotto, chef Lage says the more mushrooms, the better. He likes to use a blend of seasonal ‘shrooms—listing lobster, morels, chanterelle and trumpet as personal favorites—and homemade chicken broth (although a low-sodium, store-bought stock will do in a pinch). “This is a dish that requires constant attention,” he warns—although the time investment seems worth it.
Photography by Anastasia Cheryavsky
INGREDIENTS
1/2 cup olive oil
1/4 cup of onion, cut into small dice
1/4 cup of carrot, cut into small dice
1/4 cup of celery, cut into small dice
1 clove garlic, sliced very thin
2 cups of mushrooms (any variety that you like), cleaned and cut into 1 inch pieces
1 cup Arborio rice
2 cups white wine
Chicken broth (as needed; approximately 4 cups)
3 tablespoons fresh thyme
3 tablespoons fresh rosemary, chopped
4 tablespoons fresh Italian flat leaf parsley, chopped
Salt and pepper to taste
1/4 cup butter, cut into 1 inch cubes
1/4 cup fresh grated parmesan cheese
PREPARATION
Place the chicken broth in a sauce pan and bring to a simmer. Place a large heavy bottom pan over medium high heat and add half the olive oil. Add onions, carrots, celery and cook gently for three minutes. Add garlic and mushrooms; cook another five minutes over medium high heat. Add remaining olive oil and Arborio rice, cook over medium heat for one minute, stirring constantly. Add white wine and cook (stirring constantly) until most of the wine has been absorbed by the rice. Add one cup chicken broth, cook and stir until the rice has absorbed almost all of the chicken broth. Add another cup of chicken broth, continue to cook and stir until all of the broth has been absorbed by the rice. Continue to cook the rice in this fashion until it is al dente (approximately 20 minutes). Add fresh herbs and season with salt and pepper.
Remove from heat and add butter in small amounts, stirring constantly. Place into four large serving bowls and garnish with fresh grated parmesan cheese.
(March 2007)
Posted by The Editorial Desk / Monday, November 24th, 2008
Forbidden Kiss
Laurent Lhuillier
Windows Catering Company
Chef Lhuillier, a member of the bronze medal-winning crew from the 2006 World Pastry Team Championship, says his Forbidden Kiss dessert conjures fond memories of trips to Southeast Asia. According to Lhuillier, the multi-layered creation delivers “exotic flavors…[and] dreams of the Orient,” adding that he likes to brighten his version with scoops of kiwi sorbet, passion fruit sorbet and coconut ice cream.
Photography by Anastasia Cheryavsky
INGREDIENTS
Exotic Caramel With Bananas
1/2 cup sugar
1/3 cup corn syrup
1/2 teaspoon salt
1/2 cup passion fruit juice
2 tablespoons mango juice
4 tablespoons butter
2/3 cup banana cubes
Place sugar, corn syrup and salt in a sauce pan and cook to a light caramel color. Add passion and mango juice to the caramel and bring to a boil. Remove from the stove and add butter and banana cubes. Refrigerate until ready to build dessert.
Coconut Shortbread
1/2 cup soft butter
1/2 cup sugar
1 egg
1/2 cup desiccated coconut
1/2 cup all-purpose flour
1 teaspoon baking powder
Combine all ingredients in given order. Roll assembled mass until 1-inch thick and bake in a 350° oven until golden brown (about eight minutes). Set aside to cool.
PREPARATION
Place a spoon full of exotic caramel with banana cubes at the bottom of a martini glass. Top the caramel-banana base with generous scoops of your favorite frozen accompaniment (ice cream, sorbet, gelato). Cover with coconut shortbread crumbs and another spoon of exotic caramel. Fill to the top with whipped cream and decorate with your favorite garnish. Serve immediately.
(February 2007)