Favorite Best New Chefs Recipes

8/2/2019 Favorite Best New Chefs Recipes

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favoritebest newchefs

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favorite BEST NEW CHEFS recipes

Thomas Keller, an F&W Best New Che 1998,serves salmon cornets (tuiles shaped into tinycones and topped with crme rache and reshsalmon) as a kicko to the luxe and whimsicalmeals at the revered French Laundry in NapaValley. The original recipe appears in The FrenchLaundry Cookbook, published by Artisan. Thisstreamlined version suggests leaving the tuiles

at, like crackers, and topping them with store-

bought smoked salmon and crme rache. 4 tablespoons all-purpose our

2 teaspoons sugar teaspoon kosher salt

1 chilled large egg white4 tablespoons unsalted butter,

at room temperature1 tablespoon black

sesame seeds4 ounces sliced smoked

salmon, fnely chopped 1 teaspoons very fnely

chopped shallot 1 teaspoons very fnely

chopped chives, plus a ewsnipped, or garnish

teaspoon fnely gratedlemon zest

Freshly ground white pepper cup crme rache

1. Preheat the oven to 400. Line 2 baking sheetswith parchment paper. In a medium bowl, whiskthe our with the sugar and salt. Add the eggwhite and whisk until smooth. Whisk in the but-ter until smooth and creamy.2. Spoon teaspoons o the batter 3 inches aparton the prepared baking sheets and spread to2-inch rounds. Sprinkle with the sesame seedsand bake in the upper and middle third o the

oven or about 15 minutes, shi ting the pans romtop to bottom and ront to back, until the tuilesare golden and ragrant. Let cool.3. In a medium bowl, combine the salmon withthe shallot, chopped chives, lemon zest and apinch o white pepper. Spoon the salmon ontothe tuiles and top each with a dollop o crme

rache and a couple o snipped chives. Serveright away. Thomas Keller make ahead The tuiles can be stored in anairtight container at room temperature or upto 2 days.wine Strawberry-scented sparkling ros: 2006Schramsberg Ros.

SmokEd SalmoN CriSpStotal: 45 min m a k e s 3 d o z e n c r i s p s


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Todd English, an F&WBest New Che 1990, makesthis great atbread with sticky-sweet fg jam,pungent Gorgonzola cheese and salty prosciutto.Store-bought pizza dough is a abulous alternativeto the homemade kind.Two 12-ounce balls o pizza dough,

at room temperatureAll-purpose our cup extra-virgin olive oil

1 garlic clove, minced1 teaspoon minced resh

rosemarySalt and reshly ground pepper cup fg jam ( rom a 6-ounce jar) pound Gorgonzola cheese,

crumbled (1 cup)3 ounces sliced prosciutto1 scallion, white and green

parts thinly sliced

1. Place a pizza stone in th e bottom o the ovenand preheat the oven to 500. Allow at least 45minutes or the pizza stone to heat thoroughly.2. Meanwhile, on a lightly oured sur ace, rollout one piece o the pizza dough to a 13-inchround. Dust a pizza peel with our and slide thedough onto it. Drizzle with about 2 tablespoonso the olive oil and sprinkle with hal o the garlicand rosemary. Season with salt and pepper.

Dollop cup o the fg jam all over the crust, beingsure to leave a 1-inch border o dough all around.Scatter hal o the cheese and prosciutto overthe dough.3. Slide the atbread onto the stone and bake

or about 15 minutes, until pu ed and golden.Trans er the atbread to a cutting board and letcool or 10 minutes be ore slicing. Repeat withthe remaining ingredients to make the second

atbread. Garnish with the sliced scallion andserve. Todd Englishwine Cherry-in ected Chianti: 2006 ColtibuonoRS.

Fig-aNd-proSCiuTToFlaTBrEadSactive: 20 min; total: 1 hr 15 min m a k e s t w o 1 3 - i n c h r o u n d f l a t b r e a d s


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This deliciously light and clean-tasting soup romDaniel Boulud, an F&W Best New Che 1988,includes both sweet peas and snap peas. A versiono the soup appears on the menu each springat Ca Boulud in New York City.

8 slices o bacon1 tablespoon extra-virgin olive oil2 celery ribs, thinly sliced1 onion, thinly sliced

1 leek, white and tender green partsonly, thinly sliced

5 cups chicken stock or low-sodiumbroth

Two 4-inch rosemary sprigsSalt and reshly ground white pepper pound sugar snap peas, thinly sliced

Two 10-ounce boxes rozen baby peas cup at-lea parsley leaves

1 cup heavy cream1 garlic clove, minced

1. In a medium soup pot, cook the bacon overmoderate heat until browned and crisp, about6 minutes. Trans er the bacon to a plate. Pour othe at in the pot.2. In the same pot, heat the olive oil. Add thecelery, onion and leek and cook over moderatelylow heat, stirring occasionally, until so tened butnot browned, about 7 minutes. Add the chickenstock, 4 slices o the cooked bacon, 1 rosemarysprig and a pinch each o salt and white pepper.Simmer until the vegetables are very tender,

about 15 minutes. Discard the bacon and rose-mary. Using a slotted spoon, trans er the veg-etables to a blender.3. Meanwhile, bring a medium saucepan o saltedwater to a boil. Add the sugar snaps and cook

or 3 minutes. Add the rozen baby peas and theparsley and cook just until heated through, about1 minute; drain. Add the sugar snaps, baby peasand parsley to the blender and puree until

smooth, adding a ew tablespoons o the brothto loosen the mixture. Trans er the soup and theremaining broth to a large bowl set in a largerbowl o 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 5minutes. Strain the garlic cream into a bowl andlet cool.5. Ladle the chilled pea soup into bowls anddrizzle with the garlic cream. Crumble theremaining 4 slices o bacon into each bowl andserve. Daniel Boulud make ahead The soup and cream can be re rig-erated separately or up to 2 days.wine Lively Austrian Grner Veltliner: 2007Loimer Lois.

CHillEd SpriNgpEa Soup

total: 45 min 6 servings


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The bright avors o tomato, orange juice andsmoked paprika make this soup per ect or sum-mer, as does its versatility: Its delicious chilledor hot. Its creator, Naomi Pomeroy (an F&WBestNew Che 2009), serves it with a side o maple-candied bacon, made by sprinkling bacon withmaple sugar and baking until crisp.

8 slices o thick-cut applewood-smokedbacon (8 ounces)

2 tablespoons maple sugar orlight brown sugar (see Note)

2 tablespoons unsalted butter cup extra-virgin olive oil

1 small onion, fnely chopped3 large garlic cloves, minced

1 tablespoons tomato paste3 tablespoons granulated sugar1 teaspoon smoked paprika1 teaspoon grated orange zest

teaspoon piment dEspelette(a dried pepper rom France)

Kosher salt and reshly ground pepper cup dry ros wine

Two 15-ounce cans chopped tomatoes2 cups water

cup resh orange juice3 tablespoons sour cream

1. Preheat the oven to 400. Line a rimmed bak-ing sheet with parchment. Arrange the bacon onthe paper and bake or 8 minutes, until almostcrisp. Drain the oil rom the baking sheet. Sprinklethe bacon with the sugar and bake or 8 minutesmore, until glazed; cool.2. Meanwhile, in a saucepan, melt the butter inthe oil. Add the onion and cook over moderatelyhigh heat until so tened, 5 minutes. Add the

garlic and cook over moderate heat or 30 sec-onds. Add the tomato paste and cook, stirrin g,until darkened, 2 minutes. Stir in the granulatedsugar, smoked paprika, orange zest, pimentdEspelette, 1 tablespoon o salt and teaspoono pepper and cook or 30 seconds. Add the rosand bring to a boil. Add the tomatoes with theirjuices; bring to a simmer. Remove rom theheat.3. Stir the water, orange juice and sour cream intothe saucepan. Working in batches, puree the soupuntil 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 servedcold. Naomi Pomeroy note Maple sugar is made rom the boiled sapo the sugar maple tree. Its available at health-

ood stores.wine Smoky, citrusy Vouvray: 2008 Cham-palou.

Smoky TomaTo Soup WiTHmaplE-CaNdiEd BaCoN



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At his agship New Orleans restaurant, August,John Besh (an F&WBest New Che 1999) makeshis chopped salad with 21 di erent kinds ovegetables and herbs. The simplifed versionhere narrows the selection to the best nine.

2 tablespoons Champagnevinegar

cup extra-virgin olive oilSalt and reshly ground pepper

pound prepared beet salador cooked beets

18 baby carrots, halvedlengthwise

pound fngerling potatoes,sliced inch thick

pound marinated artichoke hearts,drained and chopped

One 1-pound ennel bulb, thinlysliced on a mandoline

4 radishes, thinly sliced seedless cucumberpeeled,

quartered lengthwise andthinly sliced crosswise

3 ounces pea shoots2 tablespoons chopped dill

1. In a large bowl, whisk the vinegar and oliveoil and season with salt and pepper. Trans er 2tablespoons o the dressing to a small bowl andtoss with the beets.2. Bring a saucepan o salted water to a boil. Filla bowl with ice water. Cook the carrots or 5 min-utes; using a slotted spoon, trans er to the icewater. Add the potatoes to the boiling water andcook or 8 minutes. Drain and add to the carrots;

pat dry.3. Add the carrots and potatoes to the dressingin the large bowl. Add the artichokes, ennel, rad-ishes, cucumber, pea shoots and dill. Season withsalt and pepper and toss to coat. Trans er the saladto plates, scatter the beets on top and serve.John Beshwine Crisp, appley Spanish white: 2008 VegaSindoa Viura Chardonnay.

auguST CHoppEd Saladtotal: 45 min 6 servings


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In this exquisitely simple recipe, Portland, Oregonche Gabriel Rucker (an F&W Best New Che2007) tosses radish wedges in a warm dressingmade with brown butter (instead o oil) and Span-ish Moscatel vinegar (which is golden and slightlybittersweet). Its a brilliant play on the amiliarcombination o radish, butter and salt.

2 small leeks or 16 baby leeks,white and tender green parts

only, halved and washed pound green beans4 cups baby arugula (2 ounces)

2 tablespoons unsalted butter cup Moscatel, white balsamic

or late-harvest wine vinegar cup thinly sliced red onion16 small radishes, quartered

Salt and reshly ground pepper cup small or torn mint leaves

1. Bring a medium saucepan o s alted water toa boil. Add the leeks, cover and simmer overlow heat until tender, about 10 minutes (3 minu tes

or baby leeks). Using a slotted spoon, trans erthe leeks to paper towels to drain. Cut the leekslengthwise into long, thin strands.2. Add the beans to the saucepan. Cook until justtender, 4 minutes. Drain and pat dry.3. Put the arugula in a large bowl. In a large

skillet, heat the butter and cook over moderatelyhigh heat until richly browned, about 2 minutes.Add the leeks, green beans, vinegar, red onionand radishes and toss until warmed. Spoon thevegetables and butter dressing over the arugula,toss well and season with salt and pepper.Arrange the salad on 4 plates, garnish with themint leaves and serve. Gabriel Rucker wine Vibrant Albario: 2008 Martin Codax.

SummEr Salad WiTHBroWN BuTTEr drESSiNg



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Sue Zemanick, an F&W Best New Che 2008,revitalizes the classic combination o crab, avo-cado and tomato by tossing her salad with avibrant, spicy dressing spiked with jalapeo.

5 tablespoons resh lime juice 2 tablespoons extra-virgin

olive oil 2 tablespoons vegetable oil

1 tablespoon very fnely

chopped jalapeo1 tablespoon chopped cilantro,

plus cilantro leaves or garnish tablespoon honey teaspoon minced garlic

Salt and reshly ground black pepper pound lump crabmeat, picked over

1 Hass avocados, diced ( inch) cup minced red onion

1 large heirloom tomato,cut into our -inch-thick slices

Tortilla chips, or serving

1. In a small bowl, combine the lime juice withthe olive oil, vegetable oil, jalapeo, choppedcilantro, honey and garlic. Season the dressingwith salt and pepper.2. In a small bowl, toss the crab with 3 table-spoons o the dressing and season with saltand pepper. In a medium bowl, gently toss theavocado with the red onion and 2 tablespoonso the dressing; season with salt and pepper.

3. Place a tomato slice on each plate and seasonwith salt. Top with the avocado and the craband garnish with the cilantro. Drizzle the remain-ing dressing on top and serve with tortilla chips.variation To replicate our cover recipe, spoonchopped cherry tomatoes into glasses; top withthe crab, avocado slices and remaining dressingand serve. Sue Zemanickwine Rich, bright Sonoma Coast Chardonnay:2007 Ramey Russian River Valley.

CHilE-limE CraB SaladWiTH avoCado



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QuiNoa Salad WiTHpiCklEd radiSHESactive: 30 min; total: 1 hr 15 min 6 servings

Giuseppe Tentori, an F&WBest New Che 2008,prepares his quinoa salad with a delight ul mixo cucumber, thin green beans, parsley and eta.He also pickles radishes in red wine vinegar andsugar be ore 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, rinsed1 large English cucumber

halved lengthwise, seededand cut into -inch dice

3 tablespoons extra-virginolive oil

Kosher salt and reshly groundblack pepper

2 tablespoons choppedat-lea parsley

3 tablespoons resh lemon juice6 ounces Greek eta cheese,

thinly sliced

1. In a small saucepan, bring the red wine vin-egar to a simmer with the sugar. Remove romthe heat and add the radish slices. Let standuntil cool, about 1 hour.2. Meanwhile, in a large saucepan o salted boil-ing water, blanch the green beans until they arecrisp-tender, about 3 minutes. Drain and rinsethe beans under cold water until cool. Pat thebeans dry and cut them into 1-inch lengths.

3. In a medium saucepan, bring 1 cups owater to a boil. Add the quinoa, cover and sim-mer over low heat until all o the water has beenabsorbed, about 12 minutes. Uncover and letstand until cool, about 10 minutes.4. In a medium bowl, toss the cucumber with tablespoon o the olive oil and season withsalt and pepper. In a large bowl, toss the quinoawith the parsley, lemon juice and the remaining3 tablespoons o olive oil; season with salt andpepper. Drain the radishes and add them to thequinoa, along with the beans, cucumber and

eta. Toss well and serve. Giuseppe Tentori make ahead The quinoa salad can be re riger-ated or up to 3 hours.wine Green applescented, unoaked Chardon-nay: 2007 A to Z.


10/13



Linton Hopkins, an F&WBest New Che 2009,creates a splendid version o this amously richItalian dish combining pancetta or guanciale (cured pork jowl), egg yolks and cheese.

6 ounces bucatini or perciatelli 1 tablespoon extra-virgin

olive oil4 ounces pancetta, sliced inch thick

and cut into -inch dice

1 shallot, very fnely chopped1 garlic clove, very fnely

chopped1 cup heavy cream2 tablespoons reshly grated

Parmigiano-Reggiano cheese,plus more or serving

4 large egg yolksSalt

2 tablespoons coarsely choppedparsley

Freshly ground pepper

1. In a large pot o boiling salted water, cookthe pasta until al dente. Drain, reserving 3 table-spoons o the cooking water.2. Meanwhile, in a large skillet, heat the oil. Addthe pancetta and cook over moderate heat untilmost o the at has been rendered, 7 minutes.Add the shallot and garlic and cook over moderateheat or 1 minute. Add the cream and simmerover moderate heat until slightly thickened,

about 2 minutes. Add the hot pasta to the skilletand stir to coat, 1 minute. Remove rom the heat.Stir in the reserved pasta cooking water, the2 tablespoons o grated cheese and the eggyolks. Season with salt. Divide the pasta intobowls and sprinkle with parsley and pepper.Serve, passing more cheese at the table.Linton Hopkinswine Robust Vino Nobile di Montepulciano:2006 Boscarelli.

BuCaTiNi CarBoNaratotal: 30 min 4 f i r s t - c o u r s e s e r v i n g s


11/13



Koren Grieveson (an F&WBest New Che 2008)pairs chicken with a very smart bread salad.

4 large garlic clovesOne -inch piece o resh ginger, peeled

and coarsely chopped2 teaspoons sweet paprika

teaspoon cayenne cup plus 1 tablespoon

resh lemon juice

8 bone-in, skin-on chicken thighs2 tablespoons chopped cilantro1 scallion, thinly sliced

cup extra-virgin olive oil cup chopped at-lea parsley

One -pound loa white country-stylebread, sliced 1 inch thick

Kosher salt and reshly ground pepper12 ounces cherry tomatoes8 baby artichokes in oil, drained

and halved lengthwise1 tablespoon grated lemon zest1 tablespoon canola oil

cup chicken stock1. In a mini ood processor, pulse the garlic andginger until chopped. Add the paprika, cayenneand cup o the lemon juice and process untilsmooth; trans er to a bowl. Add the chicken,cilantro, scallion and 2 tablespoons each o theolive oil an d parsley. Toss, cover and re rigerate

or 3 hours.

2. Meanwhile, heat a grill pan. Brush the breadwith 3 tablespoons o the olive oil and season withsalt and pepper. Grill the bread over moderatelyhigh 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 o the oliveoil and season with salt and pepper. Broil thetomatoes or 7 minutes, until they begin to burst.

Lightly mash the tomatoes to release some otheir juices. Let cool slightly, then add the bread,artichokes and lemon zest to the skillet.4. Preheat the oven to 375. Remove the chicken

rom the marinade and pat dry. In a very largeskillet, heat the canola oil. Season the chickenwith salt and pepper and add to the skillet, skinside down. Cook over moderately high heat untilbrowned, about 4 minutes. Turn the chicken, pourthe stock in the skillet and bring to a boil; trans erto the oven. Roast the chicken or 15 minutes, untilcooked through. Spoon cup o the pan drippings

rom the skillet over the bread mixture.5. In a small bowl, whisk the remaining olive oil,parsley and lemon juice. Warm the bread saladover moderate heat, tossing, until warm. Remove

rom the heat. Pour the dressing over the breadsalad and toss; season with salt and pepper.6. Trans er the chicken to plates, spoon the breadsalad alongside and serve. Koren Grievesonwine Vibrant Grner Veltliner: 2008 Grooner.

roaSTEd CHiCkEN WiTHarTiCHokE paNzaNEllaactive: 45 min; total: 3 hr 30 min 4 servings


12/13



Seattle che Mark Fuller, an F&WBest New Che2009, prepares this steak in the spring andsummer to showcase the Pacifc Northwestsiconic Walla Walla onions and morel mushrooms.The tomato-and-asparagus salad he servesalongside the bee would be wonder ul all on itsown as a frst course. 1 cups dry red wine cup Dijon mustard

cup packed dark brown sugar8 garlic cloves, crushed and peeled3 large shallots, coarsely chopped2 tablespoons chopped at-lea parsley1 tablespoon chopped thyme

Kosher salt and reshly ground pepperOne 1-pound ank steak

2 tablespoons cider vinegar1 tablespoon honey6 ounces cherry tomatoes, pre erably

Sweet 100 tomatoes, quartered(about 1 cups)

small sweet onion, such asWalla Walla, thinly sliced

6 ounces thin asparagus2 ears o corn, shucked1 tablespoon extra-virgin olive oil6 basil leaves, fnely shredded1 tablespoon unsalted butter6 ounces resh morel mushrooms,

cleaned and halved i large, or a scant ounce dried morels, reconstituted inboiling water or 10 minutes

1. In a large glass baking dish, whisk the wine,mustard, sugar, garlic, shallots, parsley, thyme,1 tablespoon o salt and 1 teaspoon o pepper.Add the steak and turn to coat. Let stand at roomtemperature or 2 hours.2. Meanwhile, in a medium bowl, whisk the cidervinegar and honey. Add the tomatoes and onionand toss. Let stand or 1 hour.3. Light a grill. Coat the asparagus and corn with

olive oil and season with salt and pepper. Grillover moderately high heat, turning occasionally,until tender and browned in spots, about 3 minutes

or the asparagus and 6 minutes or the corn.Trans er to a work sur ace; when co ol enough tohandle, cut the asparagus into pieces and cutthe corn rom the cobs. Add the asparagus, cornand basil to the tomatoes and toss.4. Remove the steak rom the marinade and patdry with paper towels; season with salt and pep-per. Grill the steak, turning once, until medium-rare, 10 minutes. Trans er the steak to a worksur ace and let rest or 10 minutes.5. Meanwhile, in a skillet, melt the butter. Addthe morels and cook over moderately high heatuntil browned, about 3 minutes. Season withsalt and pepper.6. Slice the steak against the grain and trans erto plates. Season the tomato salad with saltand pepper and spoon alongside the steak. Topthe steak with the morels; serve. Mark Fuller wine Fruity Argentinean Malbec: 2009 Ben-Marco.

grillEd FlaNk STEakWiTH SummEr vEgETaBlESactive: 50 min; total: 2 hr 30 min 4 servings


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For her ri on lemon meringue pie, Gale Gand(an F&W Best New Che 1994) orgoes atraditional crust in avor o quick-baked sheetso sugared phyllo dough, layered with house-made lemon curd and a brown-sugar meringue.The recipe, a classic at Tru in Chicago, appearsin Gands book Butter Sugar Flour Eggs , publishedby Clarkson Potter. The simplifed version herecalls or good quality store-bought phyllo dough

and jarred lemon curd.3 sheets o phyllo dough,

plus more in case o tearing4 tablespoons unsalted butter,

melted2 tablespoons granulated sugar1 cup light brown sugar5 large egg whites

One 12-ounce jar lemon curdRaspberries, or garnish1. Preheat the oven to 350. Cut 2 sheets oparchment paper to ft a large baking sheet.Place 1 sheet o the parchment on a work sur ace.Top with a sheet o phyllo and brush with themelted butter. Sprinkle 2 teaspoons o the gran-ulated sugar over the phyllo. Repeat with 2 more

sheets o phyllo so that you have a stack o 3sugared sheets. Using a ruler, trim the phylloto a 12-by-16-inch rectangle, then cut it intotwelve 4-inch squares. Slide the parchment ontoa baking sheet and top with the second sheeto parchment paper. Bake or 18 minutes, untilthe phyllo squares are golden and crisp. Let coolcompletely.2. Preheat the broiler. Put the brown sugar in a

ood processor; pulse to break up any lumps. Inthe bowl o a standing electric mixer ftted witha whisk, beat the egg whites at medium-highspeed until so t peaks orm. Beat in the brownsugar at high speed, a ew tablespoons at a time,until the whites are glossy, 2 to 3 minutes. Trans-

er the meringue to a pastry bag with a plain tip.3. Spoon a dollop o lemon curd onto each phyllosquare. Pipe a layer o meringue over the lemoncurd (alternately, you can spoon the meringueover the curd). Broil 6 inches rom the heat or1 minute, or until lightly toasted. Set 6 phyllosquares on plates and top them with the remain-ing 6 squares. Garnish with raspberries andserve. Gale Gand

NoT your uSuallEmoN mEriNguE piEtotal: 1 hr 6 servings

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Favorite Best New Chefs Recipes