Best Chefs Recipes

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favorite BEST NEW CHEFS recipes
Thomas Keller, an F&W Best New Chef 1998,
serves salmon cornets (tuiles shaped into tiny
cones and topped with crme frache and fresh
salmon) as a kicko to the luxe and whimsical
meals at the revered French Laundry in Napa
Valley. The original recipe appears in The French
Laundry Cookbook, published by Artisan. This
streamlined version suggests leaving the tuiles
at, like crackers, and topping them with store-
bought smoked salmon and crme frache.
4 tablespoons all-purpose our
2 teaspoons sugar
teaspoon kosher salt
1 chilled large egg white
4 tablespoons unsalted butter,
at room temperature
1 tablespoon black
sesame seeds
4 ounces sliced smoked
salmon, nely chopped
1 teaspoons very nely
chopped shallot
1 teaspoons very nely
chopped chives, plus a few
snipped, for garnish
teaspoon nely grated
lemon zest
Freshly ground white pepper
cup crme frache
1. Preheat the oven to 400. Line 2 baking sheets
with parchment paper. In a medium bowl, whisk
the our with the sugar and salt. Add the egg
white and whisk until smooth. Whisk in the but-
ter until smooth and creamy.
2. Spoon teaspoons of the batter 3 inches apart
on the prepared baking sheets and spread to
2-inch rounds. Sprinkle with the sesame seeds
and bake in the upper and middle third of the
oven for about 15 minutes, shifting the pans from
top to bottom and front to back, until the tuiles
are golden and fragrant. Let cool.
3. In a medium bowl, combine the salmon with
the shallot, chopped chives, lemon zest and a
pinch of white pepper. Spoon the salmon onto
the tuiles and top each with a dollop of crme
frache and a couple of snipped chives. Serve
right away. Thomas Keller
make ahead The tuiles can be stored in an
airtight container at room temperature for up
to 2 days.
wine Strawberry-scented sparkling ros: 2006
Schramsberg Ros.
SmokEd SalmoN CriSpS
total: 45 min makes 3 dozen cri sps
Todd English, an F&W Best New Chef 1990, makes
this great atbread with sticky-sweet g jam,
pungent Gorgonzola cheese and salty prosciutto.
Store-bought pizza dough is a fabulous alternative
to the homemade kind.
Two 12-ounce balls of pizza dough,
at room temperature
All-purpose our
cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon minced fresh
rosemary
Salt and freshly ground pepper
cup g jam (from a 6-ounce jar)
pound Gorgonzola cheese,
crumbled (1 cup)
3 ounces sliced prosciutto
1 scallion, white and green
parts thinly sliced
1. Place a pizza stone in the bottom of the oven
and preheat the oven to 500. Allow at least 45
minutes for the pizza stone to heat thoroughly.
2. Meanwhile, on a lightly oured surface, roll
out one piece of the pizza dough to a 13-inch
round. Dust a pizza peel with our and slide the
dough onto it. Drizzle with about 2 tablespoons
of the olive oil and sprinkle with half of the garlic
and rosemary. Season with salt and pepper.
Dollop cup of the g jam all over the crust, being
sure to leave a 1-inch border of dough all around.
Scatter half of the cheese and prosciutto over
the dough.
3. Slide the atbread onto the stone and bake
for about 15 minutes, until pued and golden.
Transfer the atbread to a cutting board and let
cool for 10 minutes before slicing. Repeat with
the remaining ingredients to make the second
atbread. Garnish with the sliced scallion and
serve. Todd English
wine Cherry-inected Chianti: 2006 Coltibuono
RS.
Fig-aNd-proSCiuTTo
FlaTBrEadS
active: 20 min; total: 1 hr 15 min makes two 1 3- i nch round f l atbreads
This deliciously light and clean-tasting soup from
Daniel Boulud, an F&W Best New Chef 1988,
includes both sweet peas and snap peas. A version
of the soup appears on the menu each spring
at Caf Boulud in New York City.
8 slices of bacon
1 tablespoon extra-virgin olive oil
2 celery ribs, thinly sliced
1 onion, thinly sliced
1 leek, white and tender green parts
only, thinly sliced
5 cups chicken stock or low-sodium
broth
Two 4-inch rosemary sprigs
Salt and freshly ground white pepper
pound sugar snap peas, thinly sliced
Two 10-ounce boxes frozen baby peas
cup at-leaf parsley leaves
1 cup heavy cream
1 garlic clove, minced
1. In a medium soup pot, cook the bacon over
moderate heat until browned and crisp, about
6 minutes.Transfer the bacon to a plate. Pour o
the fat in the pot.
2. In the same pot, heat the olive oil. Add the
celery, onion and leek and cook over moderately
low heat, stirring occasionally, until softened but
not browned, about 7 minutes. Add the chicken
stock, 4 slices of the cooked bacon, 1 rosemary
sprig and a pinch each of salt and white pepper.
Simmer until the vegetables are very tender,
about 15 minutes. Discard the bacon and rose-
mary. Using a slotted spoon, transfer the veg-
etables to a blender.
3. Meanwhile, bring a medium saucepan of salted
water to a boil. Add the sugar snaps and cook
for 3 minutes. Add the frozen baby peas and the
parsley and cook just until heated through, about
1 minute; drain. Add the sugar snaps, baby peas
and parsley to the blender and puree until
smooth, adding a few tablespoons of the broth
to loosen the mixture. Transfer the soup and the
remaining broth to a large bowl set in a larger
bowl of ice water to cool.
4. In a small saucepan, bring the heavy cream,
garlic and remaining rosemary sprig to a boil. Sim-
mer over low heat until slightly reduced, about 5
minutes. Strain the garlic cream into a bowl and
let cool.
5. Ladle the chilled pea soup into bowls and
drizzle with the garlic cream. Crumble the
remaining 4 slices of bacon into each bowl and
serve. Daniel Boulud
make ahead The soup and cream can be refrig-
erated separately for up to 2 days.
wine Lively Austrian Grner Veltliner: 2007
Loimer Lois.
CHillEd SpriNg
pEa Soup
total: 45 min 6 servings
The bright avors of tomato, orange juice and
smoked paprika make this soup perfect for sum-
mer, as does its versatility: Its delicious chilled
or hot. Its creator, Naomi Pomeroy (an F&W Best
New Chef 2009), serves it with a side of maple-
candied bacon, made by sprinkling bacon with
maple sugar and baking until crisp.
8 slices of thick-cut applewood-smoked
bacon (8 ounces)
2 tablespoons maple sugar or
light brown sugar (see Note)
2 tablespoons unsalted butter
1 small onion, nely chopped
3 large garlic cloves, minced
1 tablespoons tomato paste
3 tablespoons granulated sugar
1 teaspoon smoked paprika
1 teaspoon grated orange zest
teaspoon piment dEspelette
(a dried pepper from France)
Kosher salt and freshly ground pepper
cup dry ros wine
Two 15-ounce cans chopped tomatoes
2 cups water
cup fresh orange juice
3 tablespoons sour cream
1. Preheat the oven to 400. Line a rimmed bak-
ing sheet with parchment. Arrange the bacon on
the paper and bake for 8 minutes, until almost
crisp. Drain the oil from the baking sheet. Sprinkle
the bacon with the sugar and bake for 8 minutes
more, until glazed; cool.
2. Meanwhile, in a saucepan, melt the butter in
the oil. Add the onion and cook over moderately
high heat until softened, 5 minutes. Add the
garlic and cook over moderate heat for 30 sec-
onds. Add the tomato paste and cook, stirring,
until darkened, 2 minutes. Stir in the granulated
sugar, smoked paprika, orange zest, piment
dEspelette, 1 tablespoon of salt and teaspoon
of pepper and cook for 30 seconds. Add the ros
and bring to a boil. Add the tomatoes with their
juices; bring to a simmer. Remove from the
heat.
3. Stir the water, orange juice and sour cream into
the saucepan.Working in batches, puree the soup
until smooth. Return the soup to the saucepan;
season with salt and pepper. Reheat the soup,
then ladle into bowls and serve with the bacon.
Alternatively, the soup can be chilled and served
cold. Naomi Pomeroy
note Maple sugar is made from the boiled sap
of the sugar maple tree. Its available at health-
food stores.
wine Smoky, citrusy Vouvray: 2008 Cham-
palou.
Smoky TomaTo Soup WiTH
maplE-CaNdiEd BaCoN
At his agship New Orleans restaurant, August,
John Besh (an F&W Best New Chef 1999) makes
his chopped salad with 21 different kinds of
vegetables and herbs. The simplied version
here narrows the selection to the best nine.
2 tablespoons Champagne
vinegar
pound prepared beet salad
or cooked beets
18 baby carrots, halved
lengthwise
pound ngerling potatoes,
sliced inch thick
pound marinated artichoke hearts,
drained and chopped
One 1-pound fennel bulb, thinly
sliced on a mandoline
4 radishes, thinly sliced
seedless cucumberpeeled,
quartered lengthwise and
thinly sliced crosswise
3 ounces pea shoots
2 tablespoons chopped dill
1. In a large bowl, whisk the vinegar and olive
oil and season with salt and pepper. Transfer 2
tablespoons of the dressing to a small bowl and
toss with the beets.
2. Bring a saucepan of salted water to a boil. Fill
a bowl with ice water. Cook the carrots for 5 min-
utes; using a slotted spoon, transfer to the ice
water. Add the potatoes to the boiling water and
cook for 8 minutes. Drain and add to the carrots;
pat dry.
3. Add the carrots and potatoes to the dressing
in the large bowl. Add the artichokes, fennel, rad-
ishes, cucumber, pea shoots and dill. Season with
salt and pepper and toss to coat.Transfer the salad
to plates, scatter the beets on top and serve.
John Besh
wine Crisp, appley Spanish white: 2008 Vega
Sindoa Viura Chardonnay.
auguST CHoppEd Salad
In this exquisitely simple recipe, Portland, Oregon
chef Gabriel Rucker (an F&W Best New Chef
2007) tosses radish wedges in a warm dressing
made with brown butter (instead of oil) and Span-
ish Moscatel vinegar (which is golden and slightly
bittersweet). Its a brilliant play on the familiar
combination of radish, butter and salt.
2 small leeks or 16 baby leeks,
white and tender green parts
only, halved and washed
pound green beans
4 cups baby arugula (2 ounces)
2 tablespoons unsalted butter
cup Moscatel, white balsamic
or late-harvest wine vinegar
cup thinly sliced red onion
16 small radishes, quartered
cup small or torn mint leaves
1. Bring a medium saucepan of salted water to
a boil. Add the leeks, cover and simmer over
low heat until tender, about 10 minutes (3 minutes
for baby leeks). Using a slotted spoon, transfer
the leeks to paper towels to drain. Cut the leeks
lengthwise into long, thin strands.
2. Add the beans to the saucepan. Cook until just
tender, 4 minutes. Drain and pat dry.
3. Put the arugula in a large bowl. In a large
skillet, heat the butter and cook over moderately
high heat until richly browned, about 2 minutes.
Add the leeks, green beans, vinegar, red onion
and radishes and toss until warmed. Spoon the
vegetables and butter dressing over the arugula,
toss well and season with salt and pepper.
Arrange the salad on 4 plates, garnish with the
mint leaves and serve. Gabriel Rucker
wine Vibrant Albario: 2008 Martin Codax.
SummEr Salad WiTH
BroWN BuTTEr drESSiNg
Sue Zemanick, an F&W Best New Chef 2008,
revitalizes the classic combination of crab, avo-
cado and tomato by tossing her salad with a
vibrant, spicy dressing spiked with jalapeo.
5 tablespoons fresh lime juice
2 tablespoons extra-virgin
olive oil
2 tablespoons vegetable oil
1 tablespoon very nely
chopped jalapeo
1 tablespoon chopped cilantro,
plus cilantro leaves for garnish
tablespoon honey
teaspoon minced garlic
Salt and freshly ground black pepper
pound lump crabmeat, picked over
1 Hass avocados, diced ( inch)
cup minced red onion
1 large heirloom tomato,
cut into four -inch-thick slices
Tortilla chips, for serving
1. In a small bowl, combine the lime juice with
the olive oil, vegetable oil, jalapeo, chopped
cilantro, honey and garlic. Season the dressing
with salt and pepper.
2. In a small bowl, toss the crab with 3 table-
spoons of the dressing and season with salt
and pepper. In a medium bowl, gently toss the
avocado with the red onion and 2 tablespoons
of the dressing; season with salt and pepper.
3. Place a tomato slice on each plate and season
with salt. Top with the avocado and the crab
and garnish with the cilantro. Drizzle the remain-
ing dressing on top and serve with tortilla chips.
variation To replicate our cover recipe, spoon
chopped cherry tomatoes into glasses; top with
the crab, avocado slices and remaining dressing
and serve. Sue Zemanick
wine Rich, bright Sonoma Coast Chardonnay:
2007 Ramey Russian River Valley.
CHilE-limE CraB Salad
WiTH avoCado
QuiNoa Salad WiTH
piCklEd radiSHES
active: 30 min; total: 1 hr 15 min 6 servings
Giuseppe Tentori, an F&W Best New Chef 2008,
prepares his quinoa salad with a delight ful mix
of cucumber, thin green beans, parsley and feta.
He also pickles radishes in red wine vinegar and
sugar before adding them to the bowl; their puck-
ery crunch makes the salad really special.
1 cup red wine vinegar
1 tablespoons sugar
4 medium radishes,
very thinly sliced
pound thin green beans
1 cup quinoa, rinsed
1 large English cucumber
halved lengthwise, seeded
and cut into -inch dice
3 tablespoons extra-virgin
olive oil
Kosher salt and freshly ground
black pepper
2 tablespoons chopped
at-leaf parsley
3 tablespoons fresh lemon juice
6 ounces Greek feta cheese,
thinly sliced
1. In a small saucepan, bring the red wine vin-
egar to a simmer with the sugar. Remove from
the heat and add the radish slices. Let stand
until cool, about 1 hour.
2. Meanwhile, in a large saucepan of salted boil-
ing water, blanch the green beans until they are
crisp-tender, about 3 minutes. Drain and rinse
the beans under cold water until cool. Pat the
beans dry and cut them into 1-inch lengths.
3. In a medium saucepan, bring 1 cups of
water to a boil. Add the quinoa, cover and sim-
mer over low heat until all of the water has been
absorbed, about 12 minutes. Uncover and let
stand until cool, about 10 minutes.
4. In a medium bowl, toss the cucumber with
tablespoon of the olive oil and season with
salt and pepper. In a large bowl, toss the quinoa
with the parsley, lemon juice and the remaining
3 tablespoons of olive oil; season with salt and
pepper. Drain the radishes and add them to the
quinoa, along with the beans, cucumber and
feta. Toss well and serve. Giuseppe Tentori
make ahead The quinoa salad can be refriger-
ated for up to 3 hours.
wine Green applescented, unoaked Chardon-
nay: 2007 A to Z.
Linton Hopkins, an F&W Best New Chef 2009,
creates a splendid version of this famously rich
Italian dish combining pancetta or guanciale
(cured pork jowl), egg yolks and cheese.
6 ounces bucatini or perciatelli
1 tablespoon extra-virgin
olive oil
4 ounces pancetta, sliced inch thick
and cut into -inch dice
1 shallot, very nely chopped
1 garlic clove, very nely
chopped
1 cup heavy cream
2 tablespoons freshly grated
Parmigiano-Reggiano cheese,
plus more for serving
4 large egg yolks
Salt
2 tablespoons coarsely chopped
parsley
Freshly ground pepper
1. In a large pot of boiling salted water, cook
the pasta until al dente. Drain, reserving 3 table-
spoons of the cooking water.
2. Meanwhile, in a large skillet, heat the oil. Add
the pancetta and cook over moderate heat until
most of the fat has been rendered, 7 minutes.
Add the shallot and garlic and cook over moderate
heat for 1 minute. Add the cream and simmer
over moderate heat until slightly thickened,
about 2 minutes. Add the hot pasta to the skillet
and stir to coat, 1 minute. Remove from the heat.
Stir in the reserved pasta cooking water, the
2 tablespoons of grated cheese and the egg
yolks. Season with salt. Divide the pasta into
bowls and sprinkle with parsley and pepper.
Serve, passing more cheese at the table.
Linton Hopkins
wine Robust Vino Nobile di Montepulciano:
2006 Boscarelli.
BuCaTiNi CarBoNara
total: 30 min 4 f i rst- course servi ngs
Koren Grieveson (an F&W Best New Chef 2008)
pairs chicken with a very smart bread salad.
4 large garlic cloves
One -inch piece of fresh ginger, peeled
and coarsely chopped
2 teaspoons sweet paprika
teaspoon cayenne
cup plus 1 tablespoon
fresh lemon juice
8 bone-in, skin-on chicken thighs
2 tablespoons chopped cilantro
1 scallion, thinly sliced
cup chopped at-leaf parsley
One -pound loaf white country-style
bread, sliced 1 inch thick
12 ounces cherry tomatoes
8 baby artichokes in oil, drained
and halved lengthwise
1 tablespoon grated lemon zest
1 tablespoon canola oil
cup chicken stock
1. In a mini food processor, pulse the garlic and
ginger until chopped. Add the paprika, cayenne
and cup of the lemon juice and process until
smooth; transfer to a bowl. Add the chicken,
cilantro, scallion and 2 tablespoons each of the
olive oil and parsley. Toss, cover and refrigerate
for 3 hours.
2. Meanwhile, heat a grill pan. Brush the bread
with 3 tablespoons of the olive oil and season with
salt and pepper. Grill the bread over moderately
high heat, turning once, until toasted, 3 minutes.
Let cool, then tear into bite-size pieces.
3. Preheat the broiler. In a large, deep skillet,
toss the tomatoes with 1 tablespoon of the olive
oil and season with salt and pepper. Broil the
tomatoes for 7 minutes, until they begin to burst.
Lightly mash the tomatoes to release some of
their juices. Let cool slightly, then add the bread,
artichokes and lemon zest to the skillet.
4. Preheat the oven to 375. Remove the chicken
from the marinade and pat dry. In a very large
skillet, heat the canola oil. Season the chicken
with salt and pepper and add to the skillet, skin
side down. Cook over moderately high heat until
browned, about 4 minutes.Turn the chicken, pour
the stock in the skillet and bring to a boil; transfer
to the oven. Roast the chicken for 15 minutes, until
cooked through.Spoon cup of the pan drippings
from the skillet over the bread mixture.
5. In a small bowl, whisk the remaining olive oil,
parsley and lemon juice. Warm the bread salad
over moderate heat, tossing, until warm. Remove
from the heat. Pour the dressing over the bread
salad and toss; season with salt and pepper.
6. Transfer the chicken to plates, spoon the bread
salad alongside and serve.Koren Grieveson
wine Vibrant Grner Veltliner: 2008 Grooner.
roaSTEd CHiCkEN WiTH
arTiCHokE paNzaNElla
Seattle chef Mark Fuller, an F&W Best New Chef
2009, prepares this steak in the spring and
summer to showcase the Pacic Northwests
iconic Walla Walla onions and morel mushrooms.
The tomato-and-asparagus salad he serves
alongside the beef would be wonderful all on its
own as a rst course.
1 cups dry red wine
cup Dijon mustard
cup packed dark brown sugar
8 garlic cloves, crushed and peeled
3 large shallots, coarsely chopped
2 tablespoons chopped at-leaf parsley
1 tablespoon chopped thyme
One 1-pound ank steak
2 tablespoons cider vinegar
1 tablespoon honey
6 ounces cherry tomatoes, preferably
Sweet 100 tomatoes, quartered
(about 1 cups)
small sweet onion, such as
Walla Walla, thinly sliced
6 ounces thin asparagus
2 ears of corn, shucked
1 tablespoon extra-virgin olive oil
6 basil leaves, nely shredded
1 tablespoon unsalted butter
6 ounces fresh morel mushrooms,
cleaned and halved if large, or a scant
ounce dried morels, reconstituted in
boiling water for 10 minutes
1. In a large glass baking dish, whisk the wine,
mustard, sugar, garlic, shallots, parsley, thyme,
1 tablespoon of salt and 1 teaspoon of pepper.
Add the steak and turn to coat. Let stand at room
temperature for 2 hours.
2. Meanwhile, in a medium bowl, whisk the cider
vinegar and honey. Add the tomatoes and onion
and toss. Let stand for 1 hour.
3. Light a grill. Coat the asparagus and corn with
olive oil and season with salt and pepper. Grill
over moderately high heat, turning occasionally,
until tender and browned in spots,about 3 minutes
for the asparagus and 6 minutes for the corn.
Transfer to a work surface; when cool enough to
handle, cut the asparagus into pieces and cut
the corn from the cobs. Add the asparagus, corn
and basil to the tomatoes and toss.
4. Remove the steak from the marinade and pat
dry with paper towels; season with salt and pep-
per. Grill the steak, turning once, until medium-
rare, 10 minutes. Transfer the steak to a work
surface and let rest for 10 minutes.
5. Meanwhile, in a skillet, melt the butter. Add
the morels and cook over moderately high heat
until browned, about 3 minutes. Season with
salt and pepper.
6. Slice the steak against the grain and transfer
to plates. Season the tomato salad with salt
and pepper and spoon alongside the steak. Top
the steak with the morels; serve. Mark Fuller
wine Fruity Argentinean Malbec: 2009 Ben-
Marco.
grillEd FlaNk STEak
WiTH SummEr vEgETaBlES
For her ri on lemon meringue pie, Gale Gand
(an F&W Best New Chef 1994) forgoes a
traditional crust in favor of quick-baked sheets
of sugared phyllo dough, layered with house-
made lemon curd and a brown-sugar meringue.
The recipe, a classic at Tru in Chicago, appears
in Gands book Butter Sugar Flour Eggs,published
by Clarkson Potter. The simplied version here
calls for good quality store-bought phyllo dough
and jarred lemon curd.
3 sheets of phyllo dough,
plus more in case of tearing
4 tablespoons unsalted butter,
melted
2 tablespoons granulated sugar
1 cup light brown sugar
5 large egg whites
One 12-ounce jar lemon curd
Raspberries, for garnish
1. Preheat the oven to 350. Cut 2 sheets of
parchment paper to t a large baking sheet.
Place 1 sheet of the parchment on a work surface.
Top with a sheet of phyllo and brush with the
melted butter. Sprinkle 2 teaspoons of the gran-
ulated sugar over the phyllo. Repeat with 2 more
sheets of phyllo so that you have a stack of 3
sugared sheets. Using a ruler, trim the phyllo
to a 12-by-16-inch rectangle, then cut it into
twelve 4-inch squares. Slide the parchment onto
a baking sheet and top with the second sheet
of parchment paper. Bake for 18 minutes, until
the phyllo squares are golden and crisp. Let cool
completely.
2. Preheat the broiler. Put the brown sugar in a
food processor; pulse to break up any lumps. In
the bowl of a standing electric mixer tted with
a whisk, beat the egg whites at medium-high
speed until soft peaks form. Beat in the brown
sugar at high speed, a few tablespoons at a time,
until the whites are glossy, 2 to 3 minutes. Trans-
fer the meringue to a pastry bag with a plain tip.
3. Spoon a dollop of lemon curd onto each phyllo
square. Pipe a layer of meringue over the lemon
curd (alternately, you can spoon the meringue
over the curd). Broil 6 inches from the heat for
1 minute, or until lightly toasted. Set 6 phyllo
squares on plates and top them with the remain-
ing 6 squares. Garnish with raspberries and
serve. Gale Gand
NoT your uSual
lEmoN mEriNguE piE
total: 1 hr 6 servings

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