2011 recipe collection

2 011 RE C I P E C O L L EC T I O N
TWELVE RECIPES FROM THE CHEFS BEHIND
SOME OF THE BIGGEST NAMES IN FOOD AND DRINK
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SOUSCHEFSERIES.COM
2011 RECIPE COLLECTION
INTRODUCTION
By the time Tasting Table published our first daily email about food culture in 2008, the country’s
collective obsession with good food had already catapulted the nation’s culinary leaders to
household names.
So when our friends at Williams-Sonoma asked us to create a fresh way to showcase the creativity
and excitement happening in our favorite restaurants, we looked beyond the big names.
Or rather, behind them: Stationed in the kitchens of such top toques as Tom Colicchio and
Wolfgang Puck, there is a gifted sous chef, chef de cuisine or other dedicated professional
upholding these masters’ legacies on a daily basis.
Throughout 2011, we’ve delivered an exclusive recipe from 12 of these rising stars to our members.
Each recipe was tested in our Test Kitchen and adapted for the home cook. Sure, you can still
find these recipes—along with a helpful video, equipment list and other tips—at SousChefSeries.
com. For cooking ease, though, we decided to compile all 12 recipes into a digital book that you
can store on your tablet or other kitchen-friendly device.
Enjoy the inspired recipes from these talented up-and-comers. But more important, don’t forget
to join our ongoing collaboration with Williams-Sonoma at SousChefSeries.com. Because like
the sous chefs featured in this digital book, we’re just getting started.
Happy chopping,
Editor in Chief
TastingTable.com
TABLE OF CONTENTS
9
13
11
CHEF JAMES TRACEY
CHEF CHRIS BRADLEY
CHEF SARA JOHANNES
Roast Chicken With
Seasonal Vegetables
Curried Cauliflower Soup
Chinese-Style
Barbecued Ribs
15
CHEF JOSHUA WHIGHAM
Chicken Croquetas
17
CHEF MACGREGOR MANN
Chicken Paella
21
19
CHEF TREVOR KUNK
Warm Vegetable Salad
25
23
CHEF MICHAEL GULOTTA
CHEF JUSTINE KELLY
CHEF ERICA LINS
Grilled Pork Steak
With Peaches
Caramelized Shrimp
Farro Salad
27
CHEF DEREK CLAYTON
Roasted Butternut
Squash Soup
29
31
CHEF KATHARINE MARSH
CHEF SARAH GRUENEBERG
Roasted Brussels Sprouts
Slow-Roasted Prime Rib
ROAST CHICKEN WITH SEASONAL VEGETABLES
YIELD: 4 SERVINGS
JAME S TRACE Y
James Tracey, the chef de cuisine at Tom Colicchio's flagship Manhattan restaurant,
Craft, continues Craft's tradition of serving simple but pristinely prepared dishes
like this clever roast chicken, which he first sears in a hot pan to develop color and
give the bird a head start to juicy perfection.
Craft Restaurant
I NG RED I ENT S
D I REC T I O NS
1 whole chicken (about 4 pounds)
1.
Preheat the oven to 350°. Stuff the chicken cavity with the
rosemary, thyme, sage and garlic and season it liberally inside
and out with salt and pepper. Using butcher’s twine, truss the
chicken.
2.
Place a medium roasting pan on the stovetop over medium-high
heat and add the oil. Using tongs to move the chicken, cook the
legs and thighs on both sides until the skin is golden-brown,
about 3 to 4 minutes per side. Remove the chicken from the pan
and set aside.
3.
Add the carrots, turnips, rutabaga, cippolini and Brussels
sprouts to the pan and cook, stirring occasionally, until the
vegetables begin to brown at the edges, about 5 to 8 minutes.
Return the chicken to the pan, add the butter and transfer to
the oven. Roast the chicken, basting every 15 minutes, until the
juices run clear when the thigh is pierced with a knife, about 60
minutes. Transfer the chicken to a large cutting board and let
it rest for 10 minutes before carving. Remove two garlic cloves
from the chicken and reserve.
4.
Place the roasting pan over high heat and add the reserved
garlic. Bring the mixture to a simmer, stirring frequently, and
cook until the vegetables are glazed and the liquid has reduced
by about one-third, about 2 to 3 minutes.
5.
Transfer the carved chicken to a serving platter, spoon the
glazed vegetables around it and serve immediately.
1 sprig rosemary
6 sprigs thyme
1 sprig sage
8 medium garlic cloves
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
½ pound carrots, cut into ¾-inch pieces
(about 2 large carrots)
½ pound turnips, cut into ¾-inch pieces
(about 2 medium turnips)
½ pound rutabaga, cut into ¾-inch
cubes (about 1 medium rutabaga)
½ pound cippolini onions, peeled (about
8 to 10 onions)
½ pound Brussels sprouts, halved (about
10 Brussels sprouts)
4 tablespoons (½ stick) unsalted butter
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EQ U I P MENT F RO M W I LLI A MS - S O NO MA . C O M
Shun Classic Carving Set
All-Clad Stainless-Steel
Flared Roaster, Large
Williams-Sonoma House
Olive Oil
Apilco Oval Platter, Large
9
CURRIED CAULIFLOWER SOUP
YIELD: 6 SERVINGS
CHRIS BRAD LEY
Formerly of Gramercy Tavern, NY
During his four years as sous chef of New York’s heralded Gramercy Tavern, Chris
Bradley learned to coax maximum flavor from every ingredient. In his cauliflower
soup, the underappreciated vegetable shines. Traces of coriander, cumin and curry
temper its earthiness, and a swirl of citrus-spiked Greek yogurt cuts its sweetness.
I NG RED I ENT S
D I REC T I O NS
2 heads cauliflower, cut into florets
(about 10 cups)
1 onion, diced (about 1 cup)
½ leek, white and light green parts only,
diced (about ¾ cup)
2 large carrots, diced (about 1 cup)
¼ cup plus 3 tablespoons vegetable oil
½ teaspoon coriander seeds
½ teaspoon cumin seeds
½ bunch cilantro, chopped (about 2 cups)
¼ teaspoon ground turmeric
½ teaspoon mild curry powder
4 garlic cloves, minced
8 cups vegetable stock
Salt and freshly ground pepper to taste
¾ cup plain yogurt
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1.
Reserve 1 cup of small cauliflower florets, ¼ cup of onion, ¼
cup of leek and ¼ cup of carrots for garnish.
2.
In a large pot, warm ¼ cup of the vegetable oil over medium
heat. Add the remaining onion, leek and carrots and cook,
stirring frequently, until the vegetables have begun to soften,
about 6 minutes. Add the cauliflower and cook until soft, about
10 minutes longer.
3.
In a small skillet over medium-high heat, combine the coriander
and cumin seeds and toast until they are fragrant and slightly
browned, about 2 minutes. In a square of cheesecloth, combine
the toasted seeds and the cilantro and tie into a bundle, securing
it with a piece of kitchen twine. Add the spice bundle, turmeric,
curry powder and garlic to the vegetables in the pot and cook
until fragrant, about 1 minute.
4.
Add the vegetable stock, bring to a simmer and cook until the
vegetables are very tender, about 25 minutes. Remove the
cheesecloth bundle, then purée the soup in a blender until
smooth. Season to taste with salt and pepper. Return the purée
to the pot and keep warm.
5.
In a large skillet, warm the remaining 3 tablespoons of vegetable
oil over medium-high heat. Add the reserved cauliflower, onion,
leek and carrots and cook until the vegetables are just tender
and lightly browned, about 6 to 8 minutes. Season to taste with
salt and pepper and reserve.
6.
In a small mixing bowl, whisk together the yogurt, olive oil and
lime juice and season to taste with salt and pepper.
7.
Divide the hot soup among 6 deep bowls, garnish with the
reserved vegetables and drizzle with the yogurt mixture. Serve
immediately.
EQ U I P MENT F RO M
W I LLI A MS - S O NO MA . C O M
Rösle Garlic Press
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Large Double-Handled
Soup Bowls
Bamix Professional
Immersion Blender
Staub Round
Cocotte, 4-Qt
11
CHINESE-STYLE BARBECUED RIBS
YIELD: 6 SERVINGS
SAR A JO HA NN ES
WP24 at the Ritz-Carlton, LA
Sara Johannes runs the kitchen at WP24, Wolfgang Puck’s glamorous modern
Chinese restaurant. There, her spice-rich baby back ribs--which are seasoned with a
combo of classic Chinese flavors (ginger, garlic and soy sauce) and the sweet, saucy
appeal of American barbecue--are a menu staple. Her hoisin-spiked sauce has the
makings of an essential; keep this one on hand for grilling season.
I NG RED I ENT S
D I REC T I O NS
FOR THE RIBS:
1.
Preheat the oven to 375°. In a large Dutch oven or roasting pan,
combine the chicken stock, soy sauce, garlic, ginger, carrot,
onion and celery and bring to a boil over high heat. Remove
from the heat and nestle the ribs in the braising liquid.
2.
Cover the Dutch oven (or cover the roasting pan tightly with
foil) and bake until the meaty part of the ribs are tender when
pierced with a paring knife, about 90 minutes.
3.
While the ribs cook, prepare the glaze: Heat the oil in a medium
saucepan. Add the garlic, ginger and scallions and cook over
medium heat, stirring occasionally, until fragrant, about 4
minutes. Add the soy sauce, hoisin, corn syrup, ketchup, fivespice powder and chile paste; increase the heat the high and
bring to a simmer. Reduce the heat to medium-low and simmer
until the mixture has thickened slightly, about 20 to 25 minutes.
Strain through a fine-mesh sieve and reserve.
4.
Line a baking sheet with foil and place a wire rack on the baking
sheet. Remove the ribs from the braising liquid and place them,
meaty side up, on the rack. Reduce the oven temperature to
350°. Brush a thick coating of glaze on the top of the ribs. Bake
for 45 minutes, brushing the ribs with additional glaze every
15 minutes. Transfer the ribs to a cutting board, let rest for
5 minutes, then cut into one- or two-rib portions and serve
immediately.
8 cups chicken stock
¼ cup soy sauce
4 garlic cloves, peeled
One 6-inch piece fresh ginger,
peeled and cut into 4 pieces
1 medium carrot, diced (about ½ cup)
1 medium onion, diced (about 1 cup)
2 stalks celery, diced (about ¾ cup)
2 racks baby back pork ribs, about 4
pounds total (racks cut in half if using a
Dutch oven)
FOR THE GLAZE:
1 tablespoon canola oil
2 tablespoons chopped garlic
2 tablespoons chopped peeled fresh
ginger
¼ cup sliced scallions
¼ cup soy sauce
½ cup hoisin sauce
1 cup dark corn syrup
¼ cup ketchup
1½ teaspoons Chinese five-spice powder
1½ teaspoons sambal oelek chile paste
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EQ U I P MENT F RO M W I LLI A MS - S O NO MA . C O M
All-Clad Stainless Steel
Flared Roaster, Large
Pastry Brush Set
Chinese Five Spice Powder
Glass Pitcher with Lid
13
CHICKEN CROQUETAS
YIELD: ABOUT 30 CROQUETAS
JOSH UA WHIG HAM
The Bazaar, LA
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As chef de cuisine of José Andrés’ eclectic, ambitious Spanish restaurant in Los
Angeles, The Bazaar, Joshua Whigham dexterously blends traditional with modern
and simple with complex--but one of his favorite dishes is a classic through and
through: croquetas de pollo. These chicken croquettes, with a crisp breadcrumb
shell that surrounds a rich, savory filling, are a cornerstone of both the restaurant’s
menu and Spain’s tapas culture.
I NG RED I ENT S
D I REC T I O NS
1 stick (4 ounces) unsalted butter
½ Spanish onion, finely chopped
(about ½ cup)
1¼ cups all-purpose flour, divided
1½ cups whole milk
6 ounces roasted chicken, cooled and
shredded (about 2 cups)
Salt
Freshly ground white pepper
Nutmeg
2 large eggs, beaten
1¼ cups breadcrumbs or panko
Extra-virgin olive oil, for frying
1.
In a large skillet, melt the butter over medium heat. Add the
onion and cook until translucent, about 5 minutes. Add ¾
cup of flour and stir to blend well. Cook the mixture, stirring
frequently, until the flour begins to turn golden and smell
toasty, about 5 to 7 minutes. Add the milk in a slow, steady
stream, whisking continuously.
2.
Add the chicken and season to taste with salt, white pepper and
nutmeg. Stir to combine and cook until the mixture is warmed
through and thickens up slightly more, about 2 minutes. Adjust
seasoning if needed. Transfer the pan to a wire rack and let the
filling cool to room temperature, about 30 minutes.
3.
Take a rounded tablespoon of the cooled filling and roll it in
your hands to make a small cylinder. Dredge the cylinder in
the remaining ½ cup flour, then in the eggs and then in the
breadcrumbs. Repeat with the remaining filling.
4.
Preheat the oven to 200° and place a wire rack on a rimmed
baking sheet. In a 4-quart saucepan, add enough olive oil so
that you’re able to completely submerge the croquetas. Heat the
oil to 375°. Working in batches, fry the croquetas until goldenbrown, about 1 minute per batch. Drain on paper towels, then
season lightly with salt. Transfer to the prepared baking sheet
and place in the oven to keep warm until ready to serve.
EQ U I P MENT F RO M W I LLI A MS - S O NO MA . C O M
All-Clad d5 Stainless-Steel
Saucepan, 4-Qt
Apilco Zen Rectangular
Platter
Spider Skimmer
10-Piece Glass Bowl Set
15
CHICKEN PAELLA
YIELD: 4 SERVINGS
MACG REGO R MANN
Amada, Philadelphia
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This traditional Spanish rice dish is crafted carefully at Philadelphia’s Amada,
where chef de cuisine MacGregor Mann helms the kitchen of Jose Garces’
Andalusian tapas bar. Packed with chicken, chorizo and tangy-sweet piquillo
peppers, this paella is big on flavor but exceptionally easy to make at home. The
sharpness of the accompanying parsley salad balances the rich, saffron-infused rice
and provides a boost of color.
I NG RED I ENT S
D I REC T I O NS
FOR THE SALAD:
8 ounces cherry tomatoes, halved (about
¾ cup)
1 bunch parsley, stems removed (about 2
cups)
1 small red onion, sliced
2 tablespoons sherry vinegar
½ cup jarred baby artichoke hearts,
halved
Salt and freshly ground pepper
1.
Make the parsley salad: In a large mixing bowl, toss the cherry
tomatoes with the parsley, red onion, vinegar and artichoke
hearts. Season with salt and pepper and toss again. Let stand at
room temperature while you make the paella.
2.
Make the paella: Preheat the oven to 350°. In a small saucepan,
bring the chicken stock to a simmer. Remove the stock from
heat, stir in the saffron, cover and set aside.
3.
In a large, heavy skillet or paella pan, combine the olive oil,
chorizo, onion and garlic and cook over medium heat, stirring
occasionally, until the onion softens and the chorizo begins to
brown, about 5 to 7 minutes. Add the rice and mix to coat the
grains completely.
4.
Stir in the reserved chicken stock, peas, piquillo pepper and
chicken; season with salt and pepper. Cover the pan and bake
for 15 minutes. Uncover and bake until the edges are goldenbrown and the rice is cooked through, about 25 to 30 minutes.
Adjust the seasoning, if necessary. Top the paella with the
parsley salad and serve immediately.
FOR THE PAELLA:
2¼ cups low-sodium chicken stock
½ teaspoon saffron
2 tablespoons extra-virgin olive oil
½ pound fresh Spanish chorizo, cut into
¼-inch slices
1 small onion, diced (about ½ cup)
6 garlic cloves, minced (about ¼ cup)
1 cup Calaspara or Arborio rice
¼ cup fresh or frozen peas
¼ cup jarred piquillo pepper, thinly
sliced
10 ounces shredded cooked chicken
(about 2 cups)
Salt and freshly ground pepper
EQ U I P MENT F RO M W I LLI A MS - S O NO MA . C O M
Paella Pan, 15”
Peugeot u’Select Lacquered
Adjustable Pepper Mill,
Red, 12”
Flex-It Measuring Cups, Set
of 3
Glass Prep Bowls, Set of 8
17
WARM VEGETABLE SALAD WITH CURRIED ALMONDS
YIELD: 4 SERVINGS
TREVO R KUNK
Blue Hill, NY
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At New York City’s Blue Hill restaurant, chef de cuisine Trevor Kunk puts the
region’s peak-season ingredients into play in sophisticated preparations. Like his
mentor, executive chef Dan Barber, Kunk artfully combines flavors and textures:
Here, delicate mâche leaves are tucked alongside crunchy curried almonds, and
shards of cheese lend a salty bite to warm asparagus and broccoli rabe. But the
salad’s secret star is the pickled shallot sprinkled throughout; its brilliant pink color
pops in a sea of green, and the piquant flavor lends each bite an element of surprise.
I NG RED I ENT S
D I REC T I O NS
3 medium shallots, finely chopped
½ cup red wine vinegar
¾ teaspoon salt, divided
2 tablespoons plus ¼ teaspoon sugar,
divided
½ teaspoon black pepper, divided
¼ cup blanched and peeled almonds
¾ teaspoon extra-virgin olive oil,
divided
¼ teaspoon curry powder
1 bunch asparagus, trimmed
1 bunch broccoli rabe, trimmed
½ cup sugar snap peas
½ cup snow peas
½ teaspoon white wine vinegar
½ teaspoon lemon juice
1 tablespoon finely chopped chives
4 cups mâche or baby spinach
Coarsely grated Parmesan or Pecorino
cheese
1.
In a saucepan, bring the shallots, red wine vinegar, ½ teaspoon
salt, 2 tablespoons sugar and ¼ teaspoon pepper to a simmer
over medium-high heat. Turn off the heat and let the mixture
stand for 20 minutes. Transfer to a covered container and
refrigerate overnight.
2.
Preheat the oven to 350°. Toss the almonds with ¼ teaspoon
olive oil, ¼ teaspoon salt and ¼ teaspoon pepper and toast for
15 minutes. Transfer to a bowl and toss with the remaining ¼
teaspoon sugar and the curry powder. Transfer to paper towels
and reserve.
3.
Bring a large pot of lightly salted water to a boil. Working with
one vegetable at a time, blanch the asparagus, broccoli rabe,
sugar snap peas and snow peas in boiling water until crisptender, about 3 minutes each. Transfer to paper towels to drain.
4.
Place the drained vegetables in a large bowl and add the
remaining ½ teaspoon olive oil, the white wine vinegar, lemon
juice, chives and pickled shallot mixture and toss to coat. Season
with salt and pepper, add the mâche and toss gently to coat.
5.
Divide the salad among 4 plates and scatter the curried almonds
between the vegetables. Sprinkle each salad with cheese and
serve.
EQ U I P MENT F RO M W I LLI A MS - S O NO MA . C O M
All-Clad Stainless Steel
Multipot with Mesh Inserts,
8-Qt.
Glass Pitcher with Lid
Williams-Sonoma
Goldtouch Nonstick 6-Piece
Essentials Bakeware Set
Spider Skimmer
19
GRILLED PORK STEAK WITH PEACHES
AND HERB PUREE
YIELD: 4 TO 6 SERVINGS
MICH AEL GULO TTA
August, New Orleans
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At the famed New Orleans restaurant August, chef de cuisine Michael Gulotta–a
protégé of celebrity chef John Besh–coats a thick pork blade steak with Creole
spices and honey before grilling it alongside ripe peaches. Tangy ricotta salata
cheese and a punchy herb purée round out the dish. Perfect for your next barbeque,
it can easily be made indoors or out. Either way, our summer grilling just got a
whole lot sweeter.
I NG RED I ENT S
D I REC T I O NS
1 pork blade steak, about 2 pounds
(cut 2 inches thick)
3 tablespoons Creole spice blend
Salt
2 cups honey, divided
4 ripe peaches
2½ teaspoons Aleppo chile pepper
(or 2 teaspoons sweet paprika plus ½
teaspoon cayenne pepper)
1 cup plus 3 tablespoons extra-virgin
olive oil, divided, plus more for the pan
1 tablespoon rice wine vinegar
4 garlic cloves
¼ cup flat-leaf parsley, plus sprigs
for garnish
1.
In a large bowl, evenly coat the steak with Creole spice blend.
Season with salt and rub ½ cup honey all over the pork. Set
aside. Pit and halve the peaches. Toss them with the Aleppo
pepper, 3 tablespoons of the olive oil and salt.
2.
Heat a grill pan over high heat and lightly coat with oil.
(Alternatively, prepare a medium-hot grill.) Place the peaches,
cut side down, on the hot pan and cook over medium heat until
grill marks form, about 3 to 4 minutes. Flip the peaches and
cook until the peaches are warmed through, about 3 minutes
longer. Carefully transfer the peaches to a large bowl along with
any pan juices and let them cool for 2 minutes. Toss the peaches
with the remaining 1½ cups honey and the rice wine vinegar
and set aside.
3.
Wipe out the pan and lightly coat with oil. Heat the pan over
medium heat. Add the steak and cook for 5 minutes, then turn
and cook for 15 minutes longer, flipping every 5 minutes.
4.
While the pork cooks, combine the garlic, parsley, basil,
scallions and the remaining 1 cup olive oil in a blender and
process at high speed until the mixture is puréed but still
slightly chunky, about 30 seconds. Season with salt and set
aside.
5.
After the steak has cooked for 20 minutes, use a pastry brush
to coat it with the peach marinade. Continue cooking, brushing
occasionally, until the glaze is bubbling and the steak is cooked
to desired doneness, about 4 to 6 minutes for medium (an
instant thermometer inserted into the middle of the steak
should register 145°). Transfer the steak to a cutting board,
cover with foil and let rest for 10 minutes.
6.
Slice the steak into 1-inch pieces and top with the peaches and
ricotta salata. Garnish with parsley and basil sprigs and serve
with the herb purée for dipping.
10 large basil leaves, plus sprigs for
garnish
3 scallions, light- and dark-green
parts only
3 ounces ricotta salata, thinly sliced
EQ U I P MENT F RO M
W I LLI A MS - S O NO MA . C O M
Apilco Oval Platter,
Medium
Le Creuset Bistro
Round Grill
Shun Classic
Carving Set
OXO Nonstick
Tongs, 12”
21
CARAMELIZED SHRIMP WITH LEMONGRASS,
THAI CHILES AND GINGER
YIELD: 6 SERVINGS
JUSTI NE KELLY
The Slanted Door, SF
Justine Kelly, the chef de cuisine at Charles Phan’s The Slanted Door in San
Francisco, uses an unparalleled (not to mention easy to make and store) caramel
sauce as a base for this flavorful shrimp dish. A classic Vietnamese meal, it’s
an exercise in harmony: the sweet palm sugar mingles with the intensity of
the fish sauce, as fresh lemongrass, garlic and ginger further elevate the richly
seasoned shrimp. The result is a dish layered with flavors that needs only a simple
accompaniment of steamed rice to soak up the complex sauce.
I NG RED I ENT S
D I REC T I O NS
2 pounds fresh shell-on shrimp
(16 to 20 shrimp, heads optional)
1.
If using head-on shrimp, use scissors to remove the sharp spikes
at the tail and in the center of the head. Cut off the eyes and
discard. Separate the head from the body and set the heads
aside. Peel each shrimp body, removing the tail, then devein.
Sprinkle with the pepper and set aside.
2.
Make the caramel sauce: In a large saucepan set over mediumlow heat, gently melt the sugar, stirring frequently, until the
sugar is lump-free, completely melted and just beginning to
boil, about 12 to 14 minutes. Remove the pan from the heat and
very slowly stir in the fish sauce (it will bubble up).
3.
In a large, high-sided skillet, heat the oil over medium heat.
Add the shallots, chiles and reserved shrimp heads (if using)
and cook until fragrant, about 30 seconds. Add the lemongrass,
garlic and ginger and cook for 1 minute longer. Stir in the
chicken stock and ½ cup of the hot caramel sauce. (Leftover
sauce can be refrigerated for several months).
4.
Add the shrimp to the pan and toss to coat. Increase the heat to
medium-high and cook, stirring occasionally, until the shrimp
are bright pink, about 6 minutes. Transfer to a platter and serve
immediately, accompanied by the steamed rice.
¼ teaspoon freshly ground black
pepper
1 pound brown palm sugar,
chopped into pieces (available at
Asian markets)
1¼ cups fish sauce
2 tablespoons vegetable oil
2 shallots, thinly sliced
2 Thai chiles, halved diagonally
¼ cup finely chopped lemongrass
(from the fleshy base of 3 stalks)
1 teaspoon finely chopped garlic
(about 1 clove)
One 2-inch piece ginger, peeled
and cut into matchsticks
¼ cup chicken stock or water
3 cups steamed white rice,
for serving
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EQ U I P MENT F RO M W I LLI A MS - S O NO MA . C O M
La Chamba Colombian Clay
Oval Casseraole Dish
All-Clad d5 Stainless-Steel
Saucepan, 4-Qt
Wüsthof Pull-Apart Shears
10-Piece Glass Bowl Set
23
FARRO SALAD
YIELD: 4 SERVINGS
ERICA LINS
Formerly of Campanile, LA
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Campanile’s farro salad is rich in flavor and color, eradicating any thoughts of
lettuce being mandatory in salads. The restaurant’s recently departed chef de
cuisine, Erica Lins, starts the dish by toasting the ancient grain farro, further
enhancing its nutty flavor. She then cooks the farro in water while making the
cumin-scented dressing. Laced with lemon juice and red wine vinegar, the dressing
bursts with the spicy aroma of ground cumin. The cooked farro is tossed with the
dressing and a mix of sliced pears and black olives, punctuating the dish with sweet
and salty notes. Topped with brilliant pink pomegranate seeds and mild ricotta
salata, this farro salad is a balanced blend of earthy, sweet and bright flavors–ideal
enjoyed as either a side dish or a light meal.
I NG RED I ENT S
D I REC T I O NS
¼ cup extra-virgin olive oil, divided
1 cup farro
¼ cup fresh lemon juice
(from about 1 lemon)
1 tablespoon ground cumin
1 tablespoon minced shallot
3 tablespoons red wine vinegar
Salt and freshly ground pepper
¼ cup parsley leaves
1 pear--peeled, cored and thinly sliced
¼ cup cured black olives, pitted and
sliced
¾ cup grated ricotta salata
¼ cup pomegranate seeds
1.
Make the farro: In a medium skillet set over medium heat,
warm 2 tablespoons of the olive oil. Add the farro and cook,
stirring frequently, until the farro has darkened slightly in color
and smells toasted, 3 to 4 minutes. Cover the farro with 2 cups
water, bring to a boil, cover the pan and simmer until the farro
is tender and the water has been absorbed, 25 to 30 minutes.
Let cool slightly, then refrigerate until cool, about 20 minutes.
2.
Make the dressing: In a large mixing bowl, combine the lemon
juice, cumin, shallot, red wine vinegar and the remaining 2
tablespoons of olive oil. Season lightly with salt and pepper.
Stir in the parsley, pear, black olives and the reserved farro.
Toss to combine, spread the salad out on a large platter, top
evenly with the ricotta salata and pomegranate seeds, and serve
immediately.
EQ U I P MENT F RO M W I LLI A MS - S O NO MA . C O M
OXO Citrus Juicer Press
Microplane Box Grater
Shun Edo Santoku 7” knife
All-Clad d5 Stainless-Steel
Saucepan, 4-Qt
25
ROASTED BUTTERNUT SQUASH SOUP
WITH SPICY SEEDS
YIELD: 6 SERVINGS
DEREK CLAYT ON
Lola, Cleveland
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For this roasted butternut squash soup, Derek Clayton, the corporate chef at
Michael Symon’s Lola in Cleveland, brings out the squash’s inherent sweetness with
maple syrup. But he wisely prevents it from becoming cloying by adding a wallop
of jalapeño. Although the brightly colored and flavored soup is brilliant on its own,
Clayton’s garnishes are an especially fine finish. He tosses toasted squash seeds in a
mixture of butter, cayenne pepper, cinnamon and salt before sprinkling them over
the soup along with cilantro and crisp apple.
I NG RED I ENT S
D I REC T I O NS
1 butternut squash (about 3 pounds)
Olive oil
Salt
1 teaspoon butter, melted
2 pinches cayenne pepper
1 pinch ground cinnamon
Vegetable oil
2 yellow onions, finely chopped
(about 2 cups)
2 medium carrots, chopped
(about 1 cup)
2 medium celery ribs, chopped
(about ½ cup)
½ jalapeño, seeded and finely
chopped (optional)
¼ cup maple syrup
4 cups chicken stock
½ cup heavy cream (optional)
Cider vinegar
1 Granny Smith apple, thinly sliced
into matchsticks
½ cup cilantro leaves
1.
Preheat the oven to 400°. Slice the squash in half lengthwise,
scoop out the seeds and fibrous pulp, and separate the seeds
from the stringy pulp. Reserve the seeds. Use a sharp knife
to score the neck portion of the squash several times, then
rub the flesh with olive oil and season with salt. Roast the
squash cut side down on a baking sheet until tender and lightly
caramelized, about 1 hour.
2.
In a colander, rinse the reserved seeds and dry with paper
towels. Place on a sheet pan and toast in the oven for 5 minutes,
until golden and fragrant. In a small bowl, whisk together the
melted butter, cayenne pepper, cinnamon and a large pinch of
salt. Toss the seeds in the mixture and set aside.
3.
In a medium stockpot set over medium heat, heat about 1
tablespoon of vegetable oil. Add the onions, carrots, celery and
jalapeño, if using, and cook, stirring often, until tender, about
10 minutes. Add the maple syrup and cook, stirring frequently,
until the syrup is reduced by two-thirds, about 5 minutes.
Remove the stockpot from the heat and set aside.
4.
When the squash is done, remove it from the oven and allow it
to cool briefly. Remove the squash flesh from the skin and mix it
into the stockpot with the onion-and-carrot mixture. Return the
stockpot to the stove. Turn the heat to medium, add the chicken
stock and cream, if using, bring to a simmer and cook for 10
minutes. Carefully transfer the soup to a blender and blend until
smooth. Season with cider vinegar and salt. Serve the soup hot
with the apple, cilantro and toasted seeds.
EQ U I P MENT F RO M W I LLI A MS - S O NO MA . C O M
Goldtouch Nonstick Cookie
Sheet
Hickory Cutting Board
Le Creuset Enamel
Steel Stock Pot
Apilco Lion’s Head Soup
Bowls (Set of 4)
10-Piece Glass Bowl Set
27
ROASTED BRUSSELS SPROUTS WITH BACON,
CARAMELIZED ONIONS AND SAGE
YIELD: 4 SERVINGS
KATHA RINE MARS H
The Breslin, NY
To make this brilliant side, sous chef Katharine Marsh of New York City’s The
Breslin Bar & Dining Room blanches, then roasts, Brussels sprouts before tossing
them with sweet caramelized onions, bacon and sage. A finishing touch of lemon
juice, olive oil, chile flakes and flaky sea salt deepens the flavors. Bright in color and
deep in flavor, the dish is a wonderful addition to a holiday--or even a weeknight-table.
I NG RED I ENT S
D I REC T I O NS
2 tablespoons extra-virgin olive oil,
plus more for serving
2 medium white onions, thinly sliced
(about 2 cups)
Kosher salt
1 pound Brussels sprouts, tough
outer leaves removed and trimmed
4 ounces slab bacon, cut into
medium cubes (about ¼ cup)
5 fresh sage leaves, finely chopped
1 medium lemon
Flaky sea salt (such as Maldon)
Crushed red chile flakes
1.
In a large skillet set over low heat, heat the olive oil. Add the
onions and a large pinch of Kosher salt and cook, stirring
occasionally, until the onions are sweet and caramelized, about
30 minutes. Remove from the heat and set aside.
2.
In a large stockpot, blanch the Brussels sprouts in salted, boiling
water until bright green and just tender, about 5 minutes.
Remove the Brussels sprouts from the water and set aside to
cool. Cut some of the larger Brussels sprouts in half but leave
the smaller ones whole.
3.
In a medium skillet set over medium heat, cook the bacon,
stirring occasionally, until it is crisp on all sides, about 5
minutes. Pour off the excess fat, leaving about 1 tablespoon.
Add the halved Brussels sprouts cut side down to the pan and
cook without stirring over medium heat until the sprouts are
tender and nicely caramelized. Add the remaining sprouts to the
pan and cook until browned, about 5 minutes more. Stir in the
caramelized onions and sage. Finish the dish with a few drops of
freshly squeezed lemon juice, sea salt, chile flakes and a drizzle
of olive oil, all to taste. Serve immediately.
EQ U I P MENT F RO M W I LLI A MS - S O NO MA . C O M
SEE A VIDEO AND GET TIPS AT
HTTP://SOUSCHEFSERIES.COM
Cherry Wood 12” Bowl
10 Piece Glass Bowl Set
All Clad Stainless-Steel
French Skillet
All Clad d5 Stainless-Steel
Stockpot
Shun Edo Santoku
Knife
29
SLOW-ROASTED PRIME RIB
YIELD: 8 TO 10 SERVINGS
SARA H GRUE NEBE RG
Spiaggia, Chicago
This slow-roasted prime rib, courtesy of Sarah Grueneberg, the executive chef at
Chicago’s Spiaggia, is ideal for the holiday season. Grueneberg covers the bottom
of the roasting pan with tomatoes and shallots, although she says Brussels sprouts
or carrots are just as tasty. She then lays a six-pound bone-in prime rib roast on
the vegetables. Rubbed with a blend of garlic and herbs, the roast boasts a flavorful
crust, tender, juicy meat and flavor-packed vegetables. Best of all, this prime rib
requires little hands-on cooking, leaving plenty of time to enjoy the rest of the
season’s festivities.
I NG RED I ENT S
D I REC T I O NS
6-pound bone-in prime rib roast
Flaky sea salt (such as Maldon)
Freshly ground black pepper
8 garlic cloves, finely chopped
10 rosemary sprigs, leaves removed and
finely chopped (about 2 tablespoons)
10 thyme sprigs, leaves removed and
finely chopped (about 1 tablespoon)
2 tablespoons extra-virgin olive oil
10 shallots, peeled and left whole
10 Kumato, Campari or Roma tomatoes
4 tablespoons unsalted butter, cut into
cubes
High-quality 8-year-old balsamic
vinegar
1.
Two hours before cooking, remove the roast from the
refrigerator and bring to room temperature. After 1½ hours,
season with sea salt and pepper and set aside for 30 minutes
more.
2.
Preheat the oven to 500°. In a small bowl, whisk together the
garlic, rosemary, thyme and olive oil. Rub the mixture all over
the roast.
3.
In a large roasting pan, place the shallots, tomatoes and butter
in an even layer on the bottom of the pan. Place the prime rib
on top of the shallot mixture, bone side down. Place the pan in
the oven for 15 minutes, then lower the oven temperature to
325° and cook, basting the prime rib every 30 minutes with the
pan drippings, until a thermometer inserted in the center of the
roast registers 115° to 120° for rare or 120° to 125° for mediumrare, about 1 to 1½ hours.
4.
Remove the roast from the oven, cover with aluminum foil and
set aside to rest for 20 minutes. Using a sharp carving knife,
remove the bones from the roast and slice the meat crosswise
into ¼- to ½-inch-thick slices.
5.
To serve, place the roasted shallots and tomatoes on a large
platter and top with the slices of prime rib. Season with sea
salt and pepper and drizzle with the balsamic vinegar. Serve
immediately.
EQ U I P MENT F RO M W I LLI A MS - S O NO MA . C O M
SEE A VIDEO AND GET TIPS AT
HTTP://SOUSCHEFSERIES.COM
Umbria Ceramic Platter
Taylor Elite Digital Instant
Read Thermometer
All-Clad Stainless-Steel
Flared Roaster
Wüsthof Classic Ikon
Carving Set
31
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