Homemade recipes from famous chefs
These chefs - Justin Smiley, Jose Garces, DavidChen and Daniel Boole - known around the world, and their biographies easier to monitor with the globe in hands. Not surprisingly, their favorite home recipes, too, collected from different parts of the world.
Bucatini al amatrichiana
Justin Smiley, the chef of the famousNew York Restaurant II Buco Alimentari & Vineria, fell in love with bucatini al amatrichiana - a delightful combination of pasta with pancetta, tomatoes, fresh herbs and parmesan - six years ago in Rome. "Residents of the Italian capital can not imagine myself without this dish - Justin says. - Spend an enjoyable evening in the city with the best of friends, and when he got home, to screw a plate of pasta - a sweet deal. "
For 4-6 servings:
- 2 tbsp. l. olive oil
- 170g pancetta or bacon
- 2 dry Calabrian pepper (or
- 1 h. L. red chili flakes)
- 4 cloves garlic, finely grated
- 1 liter of pureed tomatoes (trade winds)
- 2 cups cherry tomatoes
- 1 h. L. dried oregano 350g bucatini or spaghetti
- 2 h. L. finely chopped basil, mint or oregano parmesan, sea salt and freshly ground black pepper to taste
- In a medium-sized frying pan, heat the oil,Stir in finely chopped pancetta and fry it for 3 minutes until a light crunch. Add the chilli and garlic, warm up for 15 seconds. Mould half the fat from the frying pan into the glass. Add to the pan trade wind, cherry tomatoes and oregano and cook for 3 minutes.
- Cook the pasta until al dente state in well-salted water, fold in a colander, to shift into a pasta sauce, pouring fat left, after 2 minutes Stir in parsley.
- Serve seasoned pinch of black pepper and sprinkle generously with grated Parmesan cheese.
Chowder with quinoa and corn
Jose Garces, owner of a dozen-plus restaurantsStates and the author of an outstanding cookbook «The Latin Road Note," Ecuadorian by birth but grew up in Chicago. In winter, the best rescue from there the cold and dampness was Locri - potato soup with cream, which is prepared for Jose mom to son regained strength after the wrestling and football. "Until now, the taste of Locri moves me at the time", - grins Jose. Now he himself has children, and for them he came up with a healthier version of this soup - with grains quinoa and corn. Crispy potato soup straw texture makes interesting, and hot sauce gives it a piquancy.
- 2 tbsp. vegetable oil for frying
- 1 small potato variety Russet
- 2 tbsp. l. unsalted butter
- 1 tbsp. l. olive oil
- 0.5 sweet onions
- 4-6 cloves of garlic
- 1 h. L. paste achiote or annatto
- 1 tbsp. quinoa
- 1, 5, Art. fresh or frozen corn (approximately h cobs)
- 5 Art. vegetable broth
- Article 1.5. whipping cream
- 2 tbsp. l. chopped parsley
- 2 tbsp. l. green onions
- Coarse salt
- 100 g smoked bacon, fried to a crisp and obsushennogo paper towel avocado slices for decoration and hot sauce (eg, brand Cholula) to taste
- Heat the vegetable oil in the pot tocrackles, fry it in portions potato sticks until golden brown (1-2 min. per serving), then put the skimmer on the laid paper baking pan, let cool, and season with salt.
- Warming up butter and olive oil in a pan,fry the chopped sweet onion and minced garlic until transparent. Add achiote paste, cook for another 5 minutes Stir in quinoa and corn and cook, stirring, for 5 minutes, until corn is not browns. Pour in the broth and cream, bring to a boil, reduce heat and cook for 45 minutes. without cover, while the movie does not seethe, and the fluid volume is reduced by a quarter.
- Salted, add the parsley, onion, bacon and potato sticks (if desired, together with a portion of avocado use for decoration) and serve in a pair with spicy sauce.
Rities with marinated meat
David Chen - Master of Asian fusion cuisine andco-owner of Momofuku Noodle Shop Star - loves unusual solutions. But when it comes to Korean stuffed lettuce (they are called "purities"), it is not in the least deviate from the recipe times of his childhood - and generously stuffed them with meat and spicy cabbage kimchi. Even sharp sweet marinade on the basis of apple juice - exactly the same way as did his mother. "This is a wonderful dish combines family or friends at the table," - says David.
For 4-6 servings:
- 2 tbsp. apple juice
- Article 0.5. light soy sauce
- 0.5 bulbs
- 5-6 cloves of garlic
- 1 h. L. sesame oil
- 1 h. L. freshly ground black pepper
- 4 steaks of the diaphragm portion of 200 g each
- 2-3 of head lettuce (leaves disassemble, wash and dry)
- 4 tbsp. boiled round-grain rice or rice for sushi (from 2 tbsp. dry cereal)
- 1 tbsp. chopped in a blender cabbage kimchi
- 1 tbsp. ginger-onion sauce
- sea salt to taste
- Mix the soy sauce and apple, finelychopped onions and garlic, sesame oil and black pepper, pour the marinade over the steaks to receive and store in a tightly closed container in the refrigerator for a day.
- Remove the steaks from the marinade, wipe with a towel andcook on a charcoal grill or a hot skillet 6-10 minutes. up to an average degree of roasting, since the flat sides (2 min.). Remove from heat and allow to "rest" for 5 minutes. on a platter.
- Cut the meat into slices diagonally by half a centimeter thick, wrap in lettuce leaves, add a spoonful of boiled rice, kimchi puree and sauce, season with salt and serve.
- Article 2.5. chopped onion feathers (white part)
- Article 0.5. minced fresh ginger
- Article 0.5. vegetable oil with a neutral taste (such as grape seed)
- Article 0.5. light soy sauce
- 3/4 tsp wine vinegar
- 3/4 tsp coarse salt
Mix all ingredients in a bowl, remove the sample and dosolit if necessary. It is advisable to give the sauce to infuse for 15-20 minutes. The refrigerator may be stored up to two days.
Daniel Boole, the owner of three crownedMichelin-starred Daniel in New York and several famous restaurants around the world, at 19 was a simple scullion in Provence. There's something he learned to cook lamb scented with fennel, orange, olives and spicy greens. Now he takes her on a bed of corn porridge with roasted garlic. Conveniently, all of the ingredients in the pot can be folded in advance, put in the refrigerator overnight, and then just stick it in the oven. "Hearty - Boole says - but, as prepared on red wine and olive oil, not heavy. And the smell in the house which is coming! "
For 4-6 servings:
- 1.5 kg lamb leg or shoulder blade
- 2 h. L. salt
- 2 h. L. Ezpeleta pepper or cayenne centimeter chopped 220g diced bacon
- 1 fennel, cut into 8 slices
- 3 plum tomatoes, cut into quarters and seeded
- 1 small peeled and thinly sliced orange
- 4 finely chopped cloves of garlic
- 7 small peeled potato varieties Yukon
- 3 small carrots, sliced centimeter cubes
- Coarsely chopped 1 medium onion
- 2 chopped celery stalk centimeter slices
- Article 0.5. finely chopped black olives
- Article 1.5. Pinot Noir red wine or similar
- Article 1.5. chicken or veal stock
- 1 sachet of spices (for 2 hours. L. Fennel seeds, black peppercorns, and coriander and mix sewn in a gauze bag)
- 1 bouquet garni (3 sprigs of basil, 1 bay leaf, 2 sprigs thyme 2 sprigs of rosemary and tie thick thread)
- Mutton cut into cubes with sides of 2-3 cm,salt and pepper. Half of lamb with half bacon, place in a five-liter pot, cover with half vegetables and orange slices, repeat: you get two layers.
- Fill in all the wine and broth, put the bouquetgarni and spices, imbedded in their liquid. Close the lid and put on the rack in a preheated 200 ° C oven for half an hour, then reduce the temperature to 140 ° C and cook for another 2.5 hours.
- Remove from oven, let stand for at least half an hour and serve with maize porridge.
- 1 head of garlic
- 2 h. L. olive oil
- 3 tbsp. milk 2 tbsp. water
- 1/4 Art. Fast food corn grits
- 2 h. L. butter salt and freshly ground pepper to taste
- Cut head of garlic horizontally, brush with butter, salt, pepper, wrap in foil and bake in the oven for 45-60 minutes at 180 ° C. Allow to cool, and squeeze out the garlic pulp in a saucepan.
- Pour into a saucepan the water and milk, bring to a boil, gradually sprinkle in the rump, and cook, stirring constantly, for 10 minutes.
- Season with oil, salt and pepper.
Material provided by the magazine "InStyle"</ P>