Chef David Robinson
Ingredients:
2/3 oz. of fresh tarragon, about seven 4-inch stems with leaves, washed—use only tender stems
1/4 medium-sized onion, peeled and roughly chopped (about 1/2 cup)
1/2 cup walnuts
1/4 cup grated Parmesan cheese
1/4 tsp. salt
1/2 tsp. pepper
1/4 cup olive oil
Method:
- Put tarragon, chopped onion, walnuts, grated parmesan cheese, and salt and pepper in the work bowl of your food processor. Pulse food processor until ingredients are blended, but still coarse. With food processor running, drizzle in 1/4 cup olive oil. When ingredients form a coarse green paste, stop mixing.
- This should make about 1 cup of tarragon pesto—enough for about 16 level tablespoons.
- Now you can use your tarragon pesto any way you want:
• Tarragon Dressing: Mix tarragon pesto with salad greens and toss for a flavor-packed dressing.
• Tarragon Pork Chops: Use about 1 tablespoon of tarragon pesto to coat a pork chop and broil under medium heat until cooked (to an internal temperature of 160°F).
• Tarragon Chicken: Use about 1 tablespoon of tarragon pesto to coat a chicken breast, bake in a shallow dish at 375°F (to an internal temperature of 165°F).
• Tarragon Burgers: Mix 1 tablespoon of tarragon pesto with ground beef or ground turkey for each hamburger and form into patties. Cook in a fry pan or on the grill (to an internal temperature of 160°F for safe/well-done).
Note: Be careful not to burn the tarragon pesto coating. Use medium heat.Refrigerate leftovers; keeps about one week. Be aware the outer layer of your pesto will turn a darker green over time, but this does not affect the flavor at all!
Saati Deli & Catering
Ingredients:
1 lb. tabouli
3 cups water
4 large tomatoes, diced
1 large red onion, diced
2 bunches parsley, chopped very finely
Juice of 3 lemons
2 tbl. olive oil
1 tbl. salt
Method:
- In a medium mixing bowl, add tabouli and water.
- Put in refrigerator for a half hour, or until the mixture absorbs all the water.
- Mix the tabouli with the diced tomato, onion, and parsley. Add lemon juice, oil, and salt. Mix thoroughly.
- Serve with pita bread.
Chef Swen Boehn, EATS Gourmet Marketplace
Duck breasts
1/2 cup pomegranate molasses
1/2 cup water
7 tsp. flaky sea salt*
1/4 cup fried shallots (recipe follows)
1/4 cup crushed Szechwan peppercorns
1/8 cup star anise, cracked
1/2 cup Marsala
3 boneless Long Island duck breasts
*I prefer a flaky sea salt from England called Maldon®
Combine pomegranate molasses, water, salt, fried shallots, crushed Szechwan pepper, crushed star anise and Marsala. Remove the skin and trim of the fat from the duck breast. Transfer breast into bowl and add pomegranate mixture. Cover with plastic wrap and allow to marinate for 24 hours. Once marinated, place each duck breast in a resealable plastic bag. Create a vacuum seal by removing all air from bag and poach duck breast in simmering water for 2–3 minutes.
Fried shallots
4–5 cups vegetable oil
2 cups thinly sliced shallots
In deep frying pan, bring oil to 325˚F, add shallots and fry until golden brown. With slotted spoon, remove shallots and drain on paper towels.
Biscuits
1/2 cup all purpose flour
1 egg yolk
1/8 tsp. five-spice powder
1/8 tsp. ground cinnamon
Pinch ground ginger
1/8 tsp. ground pink peppercorns
1/4 cup cold unsalted butter
1 tsp. honey (optional)
Preheat the oven to 350˚F. Sift flour into a mixing bowl. Add egg yolk, five-spice powder, ground cinnamon, ginger powder, ground peppercorns. Mix well. Transfer mixture to food processor, add cold butter and process until ball of dough forms. If flour butter mixture is to dry and won’t form dough ball, add small amounts of honey and continue processing. Once dough has formed, place between 2 sheets of parchment paper and roll out until very thin, approximately 1/16-inch. Transfer rolled-out dough to oiled sheet pan. Bake for 13–14 minutes, or until golden brown. Remove baked dough from oven. Using a circular 3-inch cookie cutter, cut out 4 biscuits and split in two halves. Transfer to rack to cool.
Warm Asparagus Salad
1 bunch fresh asparagus
1 cup rice vinegar
2 cups vegetable oil
3 medium-sized shallots
4 tbl. demerara sugar
3 oz. unsalted butter
Salt and pepper to taste
Garnish: Onion Sprouts
Cut 2 inches off the bottom of the asparagus. Prepare a bowl of ice water and add salt to it.
Bring 6 quarts water to a boil. Blanch asparagus in boiling water for approximately 3-1/2 minutes. Transfer asparagus to ice water. When asparagus feels cold to the touch, remove from and pat dry. Slice diagonally into 1 inch pieces and set aside. Peel shallots and dice finely. Mix sugar and a shallot together until a liquid appears. Wisk in oil and vinegar and season with salt and pepper to taste. Heat a frying pan on medium heat. Melt butter in pan, add asparagus, and sauté until warm but not browned. Add the oil and vinegar mixture and let it come to a boil. Turn off the heat and set on side.
Sauce
Mix 2 tablespoons of cornstarch with 1/2 cup of cold water until starch is dissolved. Bring 1 cup of the marinade to a boil. Whisk in starch and water mixture until thickened. Strain in cheeseclothBring back to a boil and set aside.
To Serve
Slice duck breast in 1/4-inch slices and set aside. Divide warm asparagus salad in center of four appetizer plates. Place one slice of duck, one-half biscuit on each asparagus salad. Sprinkle some onion sprouts around and drizzle some of the thickened cure around the plate. Enjoy!
Chef Dominique Brialy, The Epicurean
Serves 4
Ingredients:
8 tbs. good quality olive oil
5–6 tbs. unsalted butter
1/2 large yellow onion, finely chopped
1/2 cup white wine
1 cup heavy cream
Salt and freshly ground white pepper
Nutmeg
Roux (1 tbs. butter plus 3 tbs. flour)
4 tbs. minced shallots
1/2 cup white wine
2 large portobello mushrooms, sliced 1/4”-inch thick
4 white mushrooms sliced 1/4”-inch thick
1 large oyster mushroom (approx. 4 oz.), coarsely chopped
4 baby portobello, or other wild mushroom, sliced 1/4” inch thick
2 tbs. garlic, chopped
3 tbs. fresh parsley, finely chopped
1 lb. tagliatelle (or fettuccine nests, if you can’t find tagliatelle)
3 pork medallions per person (approx. 8 oz. per person)
1/4 cup Calvados (apple-flavored brandy)
3 tbs. sugar
Chef Danny DeLorenzo, Parenzo’s Italiano
Served with rosemary-roasted fingerling potatoes and broccoli rabe
Ingredients:
10 oz. New York strip steak
Dash salt, pepper, and olive oil rub
1-1/2 oz. roasted red peppers, julienned
3 artichoke hearts, halved
2 oz. herbed ricotta cheese
3 oz. broccoli rabe
12 oz. yukon mashed potatoes
Roasted Red Pepper Cream Sauce
1/2 oz. roasted red peppers
1 tsp. shallots minced
1 tsp. garlic minced
3 oz. white wine
4 oz. heavy cream
Chef Mark Graham, MezzaNotte Ristorante
Green pasta
1-1/2 cups unbleached flour
2 whole eggs
10 basil leaves
20 baby spinach leaves
2 tbs. extra virgin olive oil
In a blender pureée the spinach leaves with the basil leaves and oil. Pour the flour on a work surface, shape it into a mound, and create a hollow in the center. Break the eggs into the hollow and whisk gently with a fork. Blend the basil purée into the eggs until completely incorporated. Draw a little flour into the eggs, slowly continue combining until the eggs are thick and don’t run. Work the flour into the egg mixture with your hands until you have a smooth integrated mixture. Kneed the dough with your hands for about eight minutes, until the pasta is smooth. Set pasta aside.
Pea filling
1 lb. frozen or fresh peas
3 tbs. fresh ricotta
1 tbs. fresh parmesan
Salt and black pepper to taste
If using fresh peas, cook until tender but still bright green. If using frozen peas, boil briefly to ensure completely thawed. Puree the peas and strain pulp through a fine mesh strainer leaving behind the skins. Blend in the ricotta and parmesan and season to taste.
Roll the pasta through your pasta machine according to manufactures suggestions. Lay out a single sheet and dot in equal measured distance the pea filling. Lightly brush water on the bottom sheet, around the pea filling, and place another top pasta sheet and press firmly around the fillings. Using a pasta wheel cut even squares of ravioli.
Carrot sauce
8 oz. large diced carrots
4 oz. diced Spanish onion
2 qts. water
2 tsp. sea salt
4 oz. cold unsalted butter
Place carrots, onions, salt and water in a 4quart pot, and bring to a boil. Simmer over medium heat until the carrots are very tender. Strain and reserve the water. Place cooked carrots/onions into a blender and puree until smooth. Add cooking water if necessary to blend thoroughly. In another pot pour in the carrot puree, bring to a low simmer and whisk in butter.
Pearl onions
4 oz. peeled pearl onions
1 oz. olive oil
Salt and black pepper to taste
Preheat the oven to 325°. Toss onions in oil and seasonings and roast for 30 to 40 minutes until tender completely through.
Chef A.J. Jayapal, Panza’s Restaurant
Ingredients:
2 8-oz. chicken breasts, boned and halved
Flour, seasoned with salt and pepper
1/4 cup of olive oil
1 tsp. of shallots
2 grilled portabello mushrooms, cut into 1/2-inch slices
4 Roma (plum) tomatoes, cut into quarters
2–3 oz. Martini & Rossi dry vermouth
Salt and pepper to taste
1 cup cooked northern beans
1 cup roasted red pepper purée
1 cup sautéed escarole
Freshly grated Pecorino Romano cheese
Garnish:
Fried leeks
Rosemary twig
Edible flower
Method:
- Lightly dredge chicken breasts in seasoned flour. In a large skillet, sauté in hot olive oil until golden brown. Remove chicken and set aside
- Add shallots to same pan and cook until translucent. Add mushrooms and Roma tomatoes and cook for 1 minute. Add vermouth, salt, and pepper. Check seasonings and set aside.
- Place chicken in an oven-proof dish and finish cooking at 350°F for approximately 10–12 minutes.
To Serve
Place the hot bean and red pepper mixture in large soup plate or dinner plate and top with sautéed escarole. Arrange the chicken so that it is leaning up against the escarole and garnish with mushrooms and tomatoes. Top with freshly grated leeks, rosemary, and add an edible flower for the final touch.
Chef Ric Orlando
Arctic char is a rich and supple fish similar to salmon or lake trout that is being sustainably farmed in at SUNY Cobleskill. Because it is farmed in a landlocked setting, the disasterous impact on the ocean floor that happens with Salmon farming is avoided. When wild salmon is not available, Arctic char will step up and satisfy the most discriminating pescatarian.
Serves two as a dinner, four as a lunch or appetizer.
Ric-ter scale 0
Ingredients:
four 3 ounce Arctic Char
6-8 large corn husks, soaked in warm water until soft
1 large lemon, washed and sliced thin
1 large orange, washed and sliced thin
1 large leek, dark greens discarded, washed well
1 large firm apple, cored and sliced into thin half moons
1 small bunches fresh tarragon or dill
4 tablespoons organic fromage blanc or other mild goat cheese
2 tablespoons olive oil
salt and black pepper to taste
Method:
- Preheat your grill or broiler to medium hot.
- Soak the corn husks until pliable. Use one sheet to tear strips for tying your bundles with, tear eight 1/4-inch-thick strips lengthwise and reserve.
- Cut leeks into 1 inch julienne.
- Rub the fish with olive oil and season moderately with salt and pepper.
- Lay out four large husks to fill. Layer equal amounts of each ingredient onto each husk in the following order:
2 lemon slices
2 orange slices
1 sprinkling of julienne leeks
three or four apple slices
a spring of tarragon or dill
1 fish filet
1 tablespoon goat cheese
splash olive oil
few more pinches of herb. - Once you have layered everything on the husk, wrap it up into a bundle and pull the ends together. Use the reserved husk strips to ties each end nd bd a nifty parcel.
- Grill with the fish right side up—or with the fish and the goat cheese up and the fruit on the bottom—for four to five minutes, or until the husk begins to get darkened and a little black around the edges. As the heat penetrates the fruits on the bottom, they will begin to caramelize and release steam that will gently cook the fish. Now move the fish to a cooler part of the grill and allow it to gently finish steaming for two to three more minutes. Carefully peel open and serve right in the husks!
Notes:
Grilling fish wrapped in corn husks is a cooking method dating back to pre-Columbian times. The husk protects the delicate flesh of the fish and imparts a sweet, nutty aroma to the dish. The corn husks I use are the large and sturdy New Mexican variety. (They are available in most
Chef Larry Schepici, Tosca Grille
Serves 2
Ingredients:
Olive oil for sautéing
2 artichoke hearts, cut in half lengthwise
12 ea. littleneck clams
3 oz. calamari
2 c. fresh organic spinach
6 ea. scallops (U-10 or largest available)
6 ea. shrimp (U-12 or largest available)
1/2 lb. white fish (halibut or sea bass)
1 tbs. fresh garlic, minced
1 tbs. shallots
1/4 c. white wine
1/4 c. lobster stock
1/2 c. cherry tomatoes, blanched and peeled
1 ea. lobster tail, poached till
3/4 done and split in half
2 tbs. each Italian parsley and fresh basil, hand torn
2 tbs. herb butter or whole butter
1 tbs. pernod
1/2 lb. fresh pasta
Method:
- In a sauté pan, place littleneck clams, calamari, spinach, and 1 cup water over high heat.
- Place another pan over the top to steam clams open, calamari is tender, and spinach is wilted. Reserve the liquid.
- In a separate sauté pan, in 2 tbl. oil, sauté the scallops, shrimp, and fish until three-quarters cooked. Add garlic and shallots.
- Deglaze with the white wine.
- Add lobster stock, peeled cherry tomatoes, herbs, and lobster tail.
- Add poaching liquid from clams to taste. Simmer until desired consistency.
- Add herbed butter for richness. Add steamed clams and finish the sauce with a splash of Pernod.
- Serve over fresh pasta.
Chef Yono Purnomo, Yono’s Restaurant
Pork tenderloin bathed in an exotic infusion of Indonesian spices, ginger, orange, sweet soy sauce, and coconut milk
Serves 6
Ingredients:
2-1/2 lb. pork tenderloin (trimmed), sliced into 1-1/2-oz. pieces
2 shallots puréed
2 garlic cloves puréed
1-1/2 tsp. cumin
1-1/2 tsp. coriander
1 inch fresh ginger, minced
1 tbs. orange rind, finely grated
1/2 cup kecap manis (Indonesian sweet soy)*
3/4 cup coconut milk (not cream of coconut)
1/2 tsp. sambal (Indonesian chili paste)*
1 cup flour, to dredge
3 tbs. oil
Salt and pepper to taste
Method:
Dredge the pork slices in flour, shaking off excess. Heat oil in a sauté pan, then sauté pork slices for two minutes on each side until golden brown. Remove pork from pan and set aside. In the same sauté pan add shallots, garlic and ginger cooking until translucent. Add orange rind, sambal, spices and coconut milk. Bring to a boil, stirring, for two minutes. Return the sautéed pork to the pan, add the Kecap Manis and continue cooking 3–5 minutes until sauce is reduced, and napes the back of a spoon. Serve with jasmine rice and stir-fry vegetables.
*Available in Asian section of large markets or Specialty food stores.
Scallions
“Everything” Swordfish
Coating
1 tbl. dried onion
1 tsp. minced garlic
1 tsp. sea salt
1 tbl. each black and white sesame seeds
1 tbl. poppy seeds
Soba Noodle Salad
1 cup cooked buckwheat soba noodles
1 carrot, 1 red pepper, 1 green pepper, 2 scallions, julienned
1 tsp. minced garlic and ginger
2 tbl. toasted-sesame oil
1 tbl. soy sauce
1 tbl. honey
Press swordfish into coating. Turn and press other side. Heat oil until hot in sauté pan and sear until coating is golden. Flip and sear again. Place pan in oven and bake until fish is just cooked through. To serve, place on chilled soba noodle salad.
Schenectady County Community College
Ingredients:
2-1/2 cups granulated sugar
3 cups cold water
1 small stick of cinnamon
3 whole cloves
Peel of 1 orange
8 oz. unsalted butter at room temperature
6 eggs at room temperature
1 cup all-purpose flour
1 cup fine semolina (durum)
1 tbs. baking powder
1 cup almonds, blanched and finely chopped
1 tsp. vanilla extract
2 tbs. brandy
Method:
- Combine 11/2 cups of the sugar with the water, cinnamon, cloves, and orange peel. Simmer for 15 minutes. Strain and cool.
- Beat the butter in the mixer with the paddle attachment until smooth. Add the remaining 1 cup of sugar and beat until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift together the flour, semolina, baking powder, and almonds. Add to the batter and mix in just until combined.
- Stir in the vanilla and brandy.
- Bake in a buttered 91/2” x 121/2” pan at 350ºF for 30–35 minutes or until springy.
- Cut the cake, still in the pan, into 41/2” squares (6 squares), then cut these in half to make 12 triangles.
- Pour the cooled syrup over the hot cake and allow it to cool completely. Garnish with toasted, sliced almonds. Dust with confectioners’ sugar when serving.
Deborah Shank, The Pampered Chef
Ingredients:
1 bag pizza dough
3 to 4 cloves garlic
2 cups shredded mozzarella cheese
1 small head fresh broccoli
1 oz. Parmesan cheese, approx. 1/3 cup
Method:
- Preheat oven to 450°F. Stretch and roll out dough with Dough and Pizza Roller into circle on Large Round Baking Stone.
- Press garlic with Garlic Press into shredded mozzarella cheese and mix to distribute evenly using Bamboo Spoon or Mix-n-Scraper.
- Chop broccoli with Food Chopper spread over dough using the handy scraper.
- Grate fresh Parmesan cheese onto dough with Cheese Grater or Grater-Slicer.
- Top with mozzarella cheese mixture. Bake on lowest oven rack for 10–12 minutes or until light golden brown. Use Pizza Cutter to cut into slices.
Chef Ronen Barokas, Taste of Tel Aviv
Serves 8
Ingredients:
3 eggs
4 egg yolks
1/3 cup sugar, plus extra to dust ramekins
2 tbs. vanilla extract
6-1/2 oz. butter
6-1/2 oz. 70% dark chocolate
1/3 cup flour
Method:
Melt butter and brush insides of eight 4-oz. ramekins. Sprinkle light coating of sugar inside bottoms and sides. Refrigerate ramekins for 20 minutes. In the meantime, melt chocolate and butter in a water bath (a bowl placed in a saucepan filled with hot water). Set aside. In a mixing bowl combine eggs, yolks, sugar, vanilla, and beat for 5 minutes until light and fluffy. Fold chocolate mixture into egg mixture and stir carefully but well. Fold in flour just until absorbed. Fill ramekins halfway. Cover and refrigerate for at least 3 hours or overnight. Preheat oven to 400°F. Place ramekins on baking pan directly from refrigerator to oven. Bake 10 minutes. Check for doneness. Bake more if needed. Serve inside ramekins or gently flip onto plates being careful not to break the cake. Garnish with raspberry sauce. Serve with vanilla ice cream.
Tosca Grille
Ingredients:
1/2 lb. Italian “OO” flour
1/2 lb. eggs
1/4 cup extra virgin olive oil
1 tbs. fresh garlic, finely chopped
16 fresh basil leaves, hand torn
1 cup cherry tomatoes, blanched and peeled
Kosher salt to taste
Freshly ground black pepper to taste
Method:
Mound the flour in the center of your work surface. Make a well in the middle of the flour and add the eggs. Using your fingers, begin to incorporate the flour slowly into the eggs, trying to retain the walls of the well. After about half of the flour is incorporated, begin a kneading motion. Continue to flour the work surface lightly as necessary. Kneading will take approximately six to eight minutes. Dough should be soft and elastic. Wrap the dough in plastic and allow it to rest at room temperature for twenty minutes.
Set rollers of pasta machine on widest setting. Cut the pasta into two equal pieces. Begin to feed the first piece through the machine. Fold the dough, and feed, folded edge first, through the pasta machine on the first setting. Turn machine down to the next setting, and feed dough through, catching it with your hands on the other side, preventing the pasta from folding on itself on the table. Continue to work the dough through the machine, reducing the setting after each pass until you reach desired thickness. Use desired cutting blade or cut the pasta by hand into desired shape.
Cook the pasta in a pot of boiling salted water for approximately three minutes or until tender. Drain. In a large sauté pan, heat 1/4 cup of extra virgin olive oil on medium heat. Add garlic and cook until it begins to color slightly. Add cooked pasta and toss with oil and garlic. Add basil leaves, tomatoes, salt, and pepper.
Virgil’s Italian Grill
Ingredients:
41/2 oz. turkey breast
8 oz. roasted red and yellow peppers
6–8 leaves of basil
Pesto
2 oz. Monterey Jack cheese
Method:
Slice ciabatta and lightly spray outside with olive oil. Cover bottom of ciabatta with pesto. Lay turkey over pesto. Lay basil over turkey. Cover basil with roasted peppers. Cover peppers with cheese. Cover and place on panini grill for four minutes.
Yanni’s Too
Ingredients:
2 peeled potatoes, diced
1 dozen cherry stone clams
4 cups clam juice
4 strips bacon
2 large diced onions
3 stalks diced celery
1/2 lb. butter
1/2 lb. flour
1 tbs. chopped garlic
1 tsp. thyme
Salt and pepper to taste
2 cups half and half
Method:
Steam clams open in 2 cups water and chop (set liquid aside). Cook potatoes in clam juice till tender. Render bacon until crispy. Cook veggies in butter and seasonings till soft. Add flour and cook 5 minutes more. Add the clam juice from the potatoes and liquid from chopped clams. Cook for 30 minutes. Add potatoes and chopped clams. Bring up to a simmer. Add half and half. Top with melted butter and paprika.