Archive for March, 2012
Compliments of Saveur.com
Sirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish.
- 1 medium zucchini, trimmed, quartered lengthwise, and cut crosswise into 1⁄4″-thick pieces
- 1 medium yellow summer squash, trimmed, quartered lengthwise, and cut crosswise into 1/4″-thick pieces
- 1 1⁄2 cups fresh shelled green peas
- Florets from 1 lb. broccoli
- 8 spears asparagus, trimmed and cut crosswise into thirds
- 6 tbsp. olive oil
- 2 cloves garlic, peeled and minced
- 16 button mushrooms, stemmed, caps quartered
- 1⁄4 cup pine nuts
- 4 plum tomatoes, peeled, cored, and coarsely chopped
- 1 lb. spaghetti
- 3 cups heavy cream
- 1⁄4 cup freshly grated parmigiano-reggiano
- 1⁄4 cup chicken stock or vegetable stock
- 4 tbsp. butter, softened
- 12–14 leaves basil, shredded
1. Bring a medium pot of salted water to a boil over high heat. Put zucchini and squash into a sieve, blanch for 30 seconds, transfer to a large bowl of ice water to stop them from cooking further, then gently shake sieve to remove excess water, transfer vegetables to a small bowl, and set aside. Repeat blanching and cooling process with the peas, broccoli, and asparagus, in that order, setting vegetables aside in separate bowls.
2. Heat 2 tbsp. of the olive oil in a large nonstick skillet over medium-high heat. Sauté zucchini and squash and broccoli until just beginning to brown, 2–3 minutes. Add peas, one-third of the garlic, and salt to taste, sauté for 1 minute, then transfer to a medium bowl, cover, and set aside. Wipe skillet clean. Heat 2 tbsp. of the oil in the skillet over medium-high heat and sauté mushrooms until golden brown, 2–3 minutes. Add pine nuts and sauté until golden, 1–2 minutes. Add half the garlic and salt to taste, sauté for 30 seconds, then transfer to a small bowl, cover, and set aside. Wipe skillet clean. Heat 1 tbsp. of the oil in the skillet over medium-high heat, sauté asparagus until lightly browned, about 1 minute, then transfer to a small bowl, cover, and set aside. Add the remaining 1 tbsp. oil, tomatoes, remaining garlic, and salt to taste to the skillet, and cook over medium-high heat, stirring often, until tomatoes break apart and release their juice, 3–4 minutes. Cover and set aside.
3. Cook pasta in a large pot of boiling salted water over high heat until just cooked through, 10–12 minutes. Meanwhile, boil 2 1/2 cups of the cream in a large skillet over medium-high heat until slightly thickened, 5–6 minutes. Stir in parmigiano and salt to taste. Drain pasta, add to skillet with cream, and cook, stirring often, until pasta absorbs sauce, 2–3 minutes. Add the remaining 1/2 cup cream, stock and butter, and stir constantly until sauce thickens, 1–2 minutes.
4. Divide pasta among four warm bowls. Dividing quantities equally, top pasta with zucchini-broccoli mixture, mushroom mixture, tomato sauce, and asparagus, in that order. Garnish with basil.
This is one of my favorite new recipes from Aarti Sequeira. I hope you guys enjoy it as much as I do…
Chicken in Creamy Tomato Curry: Chicken Tikka Masala
Recipe courtesy Aarti Sequeira, The Food Network
1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
2 teaspoons olive oil
3 tablespoons butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don’t want it spicy)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro for garnish
Cooked rice, naan, or crusty piece of bread, for serving
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- For the sauce: When you’re ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
- Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it’s charred, about 2 minutes on each side. (Don’t worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Pour the sauce into a blender or food processor, or use an immersion blender and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
1/2 cup garlic cloves, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil
- Throw the garlic, ginger and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste.
- There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don’t use in a small glass jar. It should last in the fridge for 2 to 3 weeks.
- It’s a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
Welcome to Basil Magazine Radio! With an incredibly strong sense of style and a discerning palette, the Basil MAGAZINE reader is a sophisticate and affluent consumer. Our readers are a mix of global readers interested in food and wine; living green and healthy, lifestyle, and philanthropy leaders. All of whom have a dynamic mix of culture and entrepreneurism.
Join your host, Chef Jennifer Booker on location!! Chef Jennifer will be participating in the 2012 Chefs of the World: A Taste of Fame fundraising dinner and has the inside scoop on some of the country’s best Chefs! Chefs of the World is a fund-raising event which showcases exquisite creations by top chefs of the world and highlights many of the fine restaurants in the Metro Atlanta area and around the country. The proceeds from the event will support scholarships for students pursuing a degree in the fields of Hospitality or Culinary Arts. Call in and join in the fun at 714.242.6215!
New Cooking Classes with Chef Dakota Weiss at W Los Angeles – Westwood
Whether you’re looking to celebrate a special occasion, or coordinate a fun outing with friends and family, hotel guests and LA locals can spice things up in and join Chef Dakota Weiss in the kitchen for an interactive, private cooking class. Chef Dakota has carefully designed a seasonal menu for everyone to prep, cook and dine on with specialty cocktails and wine pairings to match.
- $135 per person (includes wine to match)
- Available for up to 8 people
- Dates available are: April 11, May 9, June 13, July 11, and August 8
- For more information, contact Stephanie Sanders
The menu for the first class (offered in April) will include a grilled artichoke appetizer with three dipping sauces, an entrée of whole roasted beef tenderloin with brown butter spring carrot puree, English peas and port wine reduction, and a dessert of roasted white chocolate and lemon-infused bread pudding with Voli Raspberry Cocoa vodka hard sauce.
Chef Sean Brock, who is known across the country for his commitment to sustainable dining, will be the guest celebrity chef at this year’s Food For Thought conference, to be held April 24 – 26, in Greenville.
Brock is the executive chef at two award-winning Charleston, S.C., restaurants – Husk and McCrady’s. In 2010 the James Beard Foundation named Brock “Best Chef Southeast,” and in September 2011 Husk was awarded “Best New Restaurant in America” by Bon Appétit. His rise to culinary stardom has been fueled by his exceptional ability to create delectable, inventive dishes using his knowledge of traditionally Southern foods paired with a knack for modernity.
“Sean is one of the most talented chefs in America, and we are excited for him to bring his originality and flair to Food For Thought,” said conference founder Joe Erwin. “One of Food For Thought’s founding principles is that incredible cuisine sparks conversation and imagination, and we know Sean will make an outstanding contribution to this year’s event.”
Brock began his professional career as chef tournant under Chef Robert Carter at the Mobil Four-Star/AAA Four-Diamond Peninsula Grill in Charleston. He then moved on to become the executive sous chef at the Mobil Five-Star/AAA Five-Diamond Lemaire Restaurant in Richmond, Va.
In addition to testing out new recipes daily at his Charleston restaurants, Brock studies 19th century Southern cookbooks to learn about the history of Southern foods and discover new ways to resurrect antebellum cuisine. His newest restaurant Husk is committed to only serving ingredients that are indigenous to the South.
“Some of the top entrepreneurial minds from across the country will converge on South Carolina for Food For Thought, and Sean is the perfect chef to present conference attendees with a fresh take on sustainability and Southern cuisine,” added Erwin.
About Food For Thought:
Food For Thought is a catalytic unconventional convention that celebrates the intersection of food, creative thinking, entrepreneurialism and social responsibility. The three-day event, held annually in Greenville, S.C., brings together some of the country’s leading entrepreneurs, innovators, chefs and thought leaders. Founded by Joe Erwin, Food For Thought is a fully experiential event designed to inspire dialogue and debate among an intimate group of diverse attendees. Activities range from panel discussions and impromptu think tanks to gourmet cooking and precision driving at the nearby BMW Performance Center. Food for Thought is a creation of Erwin Penland, which operates offices in Greenville and New York. To learn more about Food For Thought, visit www.foodforthoughtconference.com.
Are you hosting a get together this weekend and looking for the perfect appetizer to compliment your meal? Well try this great recipe from the Food Network. It’s one of my favorites!
Tea Smoked Chicken
Compliments of the Food Network
1 tablespoon Szechuan peppercorns
1 teaspoon five-spice powder
2 tablespoons kosher salt
1 pound boneless skinless chicken thighs
1/4 cup white rice
3 tablespoon Chinese black tea
2 tablespoons brown sugar
1/4 cup plus 2 tablespoons Shao-sing wine or medium-dry sherry
2 tablespoons soy sauce, preferably dark (See Cook’s Note)
1 tablespoon peeled and minced fresh ginger
2 teaspoons toasted sesame oil
5 scallions (white and green), thinly sliced
1/4 cup chopped peanuts
1/2 head iceberg lettuce
Sriracha sauce or other Asian chili sauce, to taste
Juice of 1/2 lime
Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
Bring the chicken to room temperature about 30 minutes before cooking.
Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.
To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.
Cook’s Note: Dark soy sauce is thicker and lightly sweeter tasting than other soys. It adds a depth of flavor that is great with the chicken. It can be found in Asian markets or supermarkets with a good Asian section.
For more great recipes from the Food Network, log onto: http://www.foodnetwork.com.
Going Global (Cuisine)
Hungry for some exotic fare? Then get ready to follow Curtis Stone and Cat Cora as they host Bravo’s most adventurous chef showdown yet, Around the World in 80 Plates.
Around the World in 80 Plates takes culinary competition to the next level as 12 chefs travel across the globe testing their skills and determination. In each episode, the contestants will travel to a different international city where they will learn the local customs, cultures, and cuisines as they participate in a gauntlet of culinary challenges.
Traveling 60,000 miles around the globe, teams of chefs will compete to take over restaurants and cook regional specialties. The scariest part (aside from jet-lag)? Local diners judge the dishes’ authenticity – and decide each team’s fate.
Ultimately, they will face-off in a kitchen takeover where they will not only recreate, but reinvent the menus for world-renowned restaurants and their demanding owners.
See what the chefs are up against in this exclusive sneak peek.
Around the World in 80 Plates premieres on Wednesday May 9th.
We can’t wait to tune in!
Chocolate Almond Coconut Milk Protein and Supergreens Superfood Smoothies – Yummy!
Sambazon’s Chocolate Almond Coconut Milk Protein Superfood Smoothie is the ultimate in healthy decadence, combining chocolate, almond and coconut milk flavors in a rich-tasting, whole-food protein smoothie. Unlike most protein products made with highly processed protein isolates, Chocolate Almond Coconut Milk Protein is made with vegan, organic, whole-food protein and omega-rich açaí that will keep you full longer while helping you build lean muscle, naturally. SRP $2.99.
Sambazon’s Supergreens Superfood Smoothie is the ultimate in healthy nutrition, balancing a bio-available nutrient-rich blend of grasses, kale and sea greens with the delicious flavors of açaí, mango, and banana. Hands down the tastiest greens smoothie on the market, Sambazon’s Supergreens is the most fulfilling way to supplement any diet with a hefty 2 servings of fruits & vegetables per bottle. SRP $2.99.
“These two new products demonstrate our relentless commitment to providing Super Wellness to the world in a way that benefits our consumers, the people that make our products, and the planet,” states Sambazon CEO Ryan Black. “And we can’t wait for consumers to try them!”
Sambazon’s suite of handcrafted Amazon Superfood products can be found at select retailers nationwide including Whole Foods Market, Walmart, and Costco for a SRP of $2.99 for 10.5 oz. and $7.99 for 32 oz.
Hip Twist on a True Classic Being Served at John Howie Steak
John Howie Steak Bar Manager David Chou has just unveiled a hip twist on a true classic – the Barrel Aged Bravern Manhattan. The cocktail features ri 1 rye whiskey, Cynar artichoke liqueur, dry vermouth, peach bitters, Luxardo maraschino liqueur and is priced at $16. The first in a line of new drink concepts being introduced in the steakhouse’s lounge, Chou began the barrel aging program in January of this year. An innovative concept on the cocktail scene, aging in oak melds the flavors, which gives the drink a well-balanced, smooth feel on the palate.
“We chose this drink because of the complexity of ingredients,” says Chou. “The aging process has helped mellow out the heat of the rye whiskey and heightened the sweet element from the maraschino, all the while adding a touch of smoke to the nose. This drink will be offered for a limited time because we have such a small quantity.”
Guests can still order the Bravern Manhattan without barrel aging for $15. Ordering the two side by side for comparison is recommended.
John Howie Steak is located at 11111 NE 8th Street, Suite 125, Bellevue, in The Shops at The Bravern. For information call (425) 440-0880 or go to www.johnhowiesteak.com