Matthew Dillon

Chef Matthew Dillon cooks with ingredients from the local land because he beleives in making food straightforward and fresh.

 

 

Chef Matthew Dillon

Specialty: American regional cuisine

Back in seventh grade, Matthew Dillon spent some time working in a local café bussing tables, prepping food, and learning knife skills. Despite the unglamorous work, he was hooked.

After receiving a Culinary Arts degree from Seattle Central Community College, Dillon began to work in the best kitchens of Seattle: The Georgian and Stumbling Goat.

However, it was his time at the Herbfarm in Washington that was life-changing. Innovative chef Jerry Traunfeld taught Dillon about gardens, foragers, and local purveyors, which became the foundation for Dillon’s philosophy toward fresh, simple cuisine.

In 2006, Dillon created Sitka & Spruce, serving dishes with a Mediterranean influence. His work at the restaurant earned him the honor of being named Food & Wine’s Best New Chef of 2007.

In June 2008, chef Dillon opened the Corson Building. Serving as a communal dining restaurant, event space, larder, food studio, and urban farm, this establishment is the culmination of Dillon’s aspirations.

Fun fact: Chef Dillon is deadly afraid of kiddie pools and pirates.

RECIPES

Green Goddess Dressing

Oil Poached Rabbit Legs

Scallops Crudo with Smoked Paprika, Charmoula, and Toasted Cumin

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Chef Dillon's Green Goddess Dressing

Chef Matthew Dillon shares his version of Green Goddess Dressing, first popular in San Francisco in the 1920s.

 

By Matthew Dillon

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Matthew Dillon.

INGREDIENTS

3/4 cup gently packed tarragon leaves
3/4 cup gently packed mint leaves
1/4 cup gently packed chives
1/4 cup gently packed parsley leaves
1/4 cup gently packed basil leaves
6 anchovy fillets
Zest of one lemon
Juice of two lemons
1 medium shallot peeled and in quarters
1 peeled clove of garlic
6 tablespoons on extra virgin olive oil
3/4 cup whole milk delicious yogurt
Salt and black pepper to taste

PREPARATION

1.In a food processor with blade attachment add herbs, anchovy, lemon juice and zest, garlic, shallot, and yogurt. Puree until smooth and bright green, scraping sides of processor.

2. With machine running, slowly add olive oil. You should have a bright green, creamy dressing. Season with salt, pepper, and additional lemon juice to taste.

Chef Dillon uses this Green Goddess Dressing as a perfect accompaniment to his Oil Poached Rabbit Legs.

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Chef Dillon's Oil Poached Rabbit Legs

 

With chef Matthew Dillon's recipe, you'll get delicate flavor with rabbit meat so tender, it'll fall off the bone.

 

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Matthew Dillon.

This is a wonderful way to cook rabbit so as to not overwhelm the already delicate flavor of the animal. Ask your butcher for rabbit fore and hind legs from two whole rabbits; reserve the bodies for another preparation of your choice.

SERVINGS
4

INGREDIENTS

Rabbit fore and hind legs from 2 whole rabbits
Salt
Olive oil

4 each fresh bay leaves
3 sprigs of fresh thyme
1 head of garlic split widthwise
One shallot peeled and cut in half
One lemon cut into quarters
2 teaspoons salt
1 tablespoon whole black peppercorns

PREPARATION

1. The day before, or morning of, salt rabbit legs thoroughly and place on a wire rack in fridge to drain water and impurities from meat.

2. Preheat the oven to 275 degrees F.

3. In a large oven-proof casserole, or a pan large enough to fit all the rabbit legs, set larger hind rabbit legs with smaller ones on top. Fill with enough olive oil to cover meat by one inch.

4. Add rest of ingredients to rabbit in pan and place on stove.

5. Bring to a simmer and put in preheated oven, covered, for one hour. After one hour check smaller legs on top to see if they are done (they will easily pull away from the bone). If still tough, keep cooking until done. When smaller legs are done, pull out and drain.

6. Leave larger hind legs in oven until tender and pulling away from bone, about another hour and a half. When hind legs have finished cooking, pull out and set with fore legs.

7. Strain oil and juices through a mesh strainer into a tall, clear container so you can view oil and juice separation. Let settle.

8. When liquid has settled about 20 to 30 minutes, oil should be on top and rabbit juice on bottom. Put rabbit legs back in dish you cooked them in.

9. Now begin carefully submerging a ladle into oil on top, removing it and covering rabbit in pan. Only ladle out oil. When you have removed all the oil you can (you won't be able to get all of it), put the rabbit juice into a saucepan to heat. Turn rabbit legs back onto stove and heat slowly until ready to serve.

10. When ready to serve, carefully pull rabbit legs and put them onto a service platter. Heat juices and season with salt and pepper. Pour some juice over rabbit and squeeze fresh lemon over them as well. Drizzle with a little cooking oil and enjoy with Green Goddess Dressing.

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Chef Dillon's Scallops Crudo with Smoked Paprika and Toasted Cumin

Enjoyed for years in Italian fishing towns, chef Matthew Dillon shares his version of this traditional scallop dish.

 

 

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Matthew Dillon.

SERVINGS

Serves 6 as appetizer.

INGREDIENTS
12 large scallops with a total weight of just over 1 pound, cleaned of muscle, and sliced thin width-wise into thirds or fourths

Charmoula:
Zest and juice of two limes
2 garlic cloves, finely minced
1 medium shallot, finely diced
2 teaspoons toasted and ground cumin
1 medium red chili, seeds removed and finely chopped
3/4 cup gently packed coriander (cilantro) leaves, roughly chopped
1/2 cup gently packed parsley leaves, roughly chopped
8 tablespoons extra virgin olive oil
One-quarter teaspoon ground cinnamon
Salt and black pepper to taste

Garnish:
1 teaspoon sweet smoked paprika (pimenton de la Vera)

PREPARATION

1. Mix all ingredients thoroughly and season with salt and pepper to taste. Set aside 1/2 hour to marinate.

2. Lay scallop slices out on a platter in a fanning or slightly overlapping pattern. With a spoon, drizzle charmoula over scallops.

3. Let sit 2 minutes to “cook” scallops.

4. Dust with smoked paprika and enjoy.

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Jasper White

 

If you are looking for good seafood, chef Jasper White's cooking is the stuff to try. His Summer Shacks are big, loud eateries to sit back and relax in with family and friends.

 

 

Chef Jasper White

Specialty: Seafood

Jasper White’s Summer Shack seafood restaurants are living proof of his philosophy: Quality food does not have to be elegant; in fact, it can be downright messy. These loud, bustling clam shacks seat hundreds of people, a stark contrast to White’s previous sophisticated, formal establishment, Jasper’s Restaurant.

White was born in New Jersey in 1954, where he spent a great deal of time on the Jersey Shore. After graduating from the Culinary Institute of America, White spent several years working in different restaurants throughout the United States before settling in Boston. While there, he met chef Lydia Shire, and the two worked together in some of the best Boston hotel kitchens such as the Copley Plaza and the Parker House. The two formed a strong working relationship, and can be credited with bringing outstanding contemporary cuisine to Boston. White’s research of New England foods and cooking experience has made him a trusted expert on New England fare, especially seafood.

After a decade-long run, White and his wife, Nancy, closed Jasper’s and wrote cookbooks including Lobster at Home and Fifty Chowders. It was a shocker when the sophisticated chef opened a casual eatery, Jasper White’s Summer Shack in Cambridge, MA. The result was a huge success, and Jasper opened two other Summer Shacks in Connecticut and in Boston’s Back Bay. Most recently, White has shared some of his more casual recipes in The Summer Shack Cookbook — the Complete Guide to Shore Food.

White’s accolades include the 2001 James Beard Award Nomination for Best New Restaurant for his Summer Shack, and the 2003 Top R&D Chefs from Nation’s Restaurant News.

Recipes
Traditional Fish Stock
Scallop Chowder with Cabbage and Bacon
Lineage Lobster Stock
Lineage Lobster Chowder

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Jasper White's Traditional Fish Stock

For fish and seafood lovers, chef Jasper White's fish stock will become a kitchen staple.

By Jasper White

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Jasper White.

SERVINGS
Makes about 2 quarts.

INGREDIENTS
4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood
1/2 cup dry white wine
About 2 quarts water
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh Italian parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
Kosher or sea salt

PREPARATION

1. In a 7- or 8-quart stockpot, combine fish bones, white wine, and just enough water to cover (you won’t need the full 2 quarts of water here). Bring to a boil, skimming off white foam from top of stock as it approaches boiling, then reduce heat so stock simmers. (Using a ladle and a circular motion, push foam from center to outside of pot, where it is easy to remove.)

2. Add onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir into liquid. If ingredients are not covered by the liquid, add a little more water. Allow stock to simmer gently for 20 minutes.

3. Remove stock from stove, stir again, and allow to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

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Jasper White's Scallop Chowder with Cabbage and Bacon

This rich and creamy seafood chowder from chef Jasper White is so good you'll be scraping the bowl for the last drops.

 

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Jasper White.

SERVINGS
6 to 8 as main course.

INGREDIENTS
For Chowder:
4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice 
2 tablespoons unsalted butter
1 large onion (10-12 ounces) cut into 3/4-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
1 dried bay leaf 
1 1/2 pounds Yukon Gold, Main, or other all-purpose potatoes, peeled and cut into 3/4 inch dice
5 cups Traditional Fish Stock, or chicken stock, or either in combination with water to total 5 cups
8 ounces Savoy cabbage (1/2 small head, or 1/4 large head), cut into 3/4-inch pieces
Kosher or sea salt
Freshly ground black pepper
1 1/2 pounds medium bay scallops, strap removed, or large sea scallops cut into 3/4-inch pieces and strap removed
1 1/2 cups heavy cream (or up to 2 cups if desired)

For garnish:
2-3 scallions, very thinly sliced

PREPARATION

1. Heat a 4- to 6-quart heavy pot over low heat and add bacon. Once it has rendered a few tablespoons of fat, increase heat to medium and cook until bacon is a crisp brown.

2. Add butter, onions, thyme, and bay leaf and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until onions are softened, but not browned.

3. Add potatoes and fish stock. The stock should just barely cover the potatoes. If it doesn’t, add enough water to cover them. Turn up heat and bring to a boil, cover pot, and cook potatoes vigorously for about 8 minutes.

4. Add diced cabbage, reduce heat to medium, and simmer for 5 minutes more, or until potatoes are soft on outside, but still firm in center. Season with salt and pepper. If broth hasn’t thickened lightly, smash a few potatoes against side of pot and simmer 1 to 2 minutes longer to release their starch. Remove pot from heat.

5. Stir in scallops and let sit for 5 minutes. Add cream and let sit for 10 minutes more, while scallops finish their slow cooking. Taste chowder again and adjust salt and pepper. If you are not serving chowder within the hour, let it cool a bit, then refrigerate; cover chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.

When ready to serve, reheat chowder over low heat; don’t boil. Use a slotted spoon to mound scallops, potatoes, cabbage, and bacon in center of large soup plates or shallow bowls, dividing them evenly, then ladle creamy broth around. Sprinkle generously with sliced scallions.

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Chef Jasper White's Lineage Lobster Stock

This lobster stock from chef Jasper White is the real deal, perfect for use in chowder.

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Jasper White.

SERVINGS
Makes 1 gallon.

INGREDIENTS
15 lobster bodies
1 cup fennel, 1-inch dice
2 cups onion, 1-inch dice
1 cup celery, 1-inch dice
1 cup carrot, 1-inch dice
1 bottle white wine
6 sprigs thyme
1 head garlic
3 cups chopped tomatoes (canned is okay if fresh are not available) 
6 peppercorns
2 bay leaves
5 quarts cold water
1/2 cup canola or grapeseed oil
1 cup tomato paste

PREPARATION

1. Split lobster bodies and remove innards. All dark green roe (and any meat) should be saved for an alternate use. Rinse shells under cold water and cut into smaller pieces with a cleaver.

2. In a large saucepan, heat oil until lightly smoking. Add lobster shells and stir frequently, letting them cook 4 to 5 minutes (do not burn). Add vegetables and continue to cook 6 to 8 minutes or until vegetables begin to caramelize.

3. Stir in tomatoes and white wine. Bring to a quick boil and add remaining ingredients.

4. Bring back to a light boil and skim well. Reduce to a simmer and cook 2 1/2 hours.

5. Strain stock through a fine-mesh sieve, making sure to press out extra moisture from shells. Chill stock completely and store in refrigerator 2 to 3 days.

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Ethan Stowell

Rising star Ethan Stowell has the chef’s version of the Midas touch — everything he touches turns to culinary gold.

 

By Jennifer Treuting

Chef Ethan Stowell

Specialty: New American and Italian cuisine

It could be said that Ethan Stowell’s secret to success is mineral water. The self-taught German-born chef shared the tip with readers of Seattle Dining, saying that he uses it in place of chicken stock almost every time he’s working with vegetables. In fact, the kitchens of Union, his flagship restaurant, go through five cases of it a week.

This type of fanatic attention and quest for perfection is what sets Chef Stowell apart from the crowd. Before setting off on his own, Stowell cut his teeth at Seattle-area restaurants like the Painted Table, Lampreia, and Nell’s.

Union, Stowell’s first restaurant, opened in Seattle in 2003. Proving his mettle as a chef, he created a menu that changes daily, inspired by local and seasonal ingredients. A darling of diners and critics alike, Union has made best restaurant lists across the country, garnering attention from Gourmet, Esquire, and Food & Wine. Seattle Homes & Lifestyle declared Union the “best gourmet deal in town, no matter which fantasy dish you try.”

Tavolata opened in 2006, and for the second time, Stowell caught lightning in a bottle. The restaurant, an Italian affair, was quickly named one of Bon Appétit’s 10 Hottest New Restaurants in America. Confirming the buzz, the Seattle Times gave Stowell’s sequel to Union a three-star review. With a large communal table, sharing is encouraged: There are plenty of small plates, and pasta is served family-style.

Not one to sit on his laurels, Stowell opened up his third venture, How to Cook a Wolf, in late 2007. Seattle Magazine quickly named it one of the city’s Best New Restaurants. Named for the M.F.K. Fisher book, How to Cook a Wolf features a menu and atmosphere similar to Tavolata, but is more straightforward in its approach to Italian-influenced cuisine. Like the two that came before it, Stowell’s latest hit restaurant also earned a three-star review from the Seattle Times.

The future is bright for this Seattle-based chef. 2008 was a year full of national recognition: First came a nomination for the James Beard Foundation’s Best Chef: Northwest award, followed by attention from Food & Wine — Stowell was among the magazine’s list of 2008’s Best New Chefs.

Fun fact: Ethan Stowell is an avid reader and has a library of more than 1,000 cookbooks.

Ana Sortun

Chef Sortun shares dishes that reflect exciting flavors from the Mediterranean.

 

 

Chef Ana Sortun

Specialty: Mediterranean fusion

It might be somewhat unexpected for a Norwegian-American to open a Turkish-inspired restaurant, but over the years, chef Ana Sortun has proved it's possible. Guests at Sortun’s Oleana in Cambridge, MA, are blown away by her use of fragrant spices such as cardamom, cumin, and orange blossom, creating vibrant and flavorful dishes.

Sortun received a degree from La Varenne Ecole de Cuisine in Paris and opened Moncef Medeb’s Aigo Bistro in Concord, MA, in the early 1990s. After visiting Turkey in the late 1990s, Sortun began focusing on creating menus derived from tastes found on her trip, and has since brought her unique and flavorful dishes to other Massachusetts-based restaurants such as 8 Holyoke and Casablanca in Harvard Square.

When Oleana opened in 2001, showcasing Sortun’s unique combination of fresh farm ingredients and eastern Mediterranean spices, rave reviews quickly followed. The James Beard foundation awarded her the Best Chef: Northeast honor in 2005. Her cookbook, published in 2006, SPICE: Flavors of the Eastern Mediterranean, also received a nomination by the foundation in 2008.

In 2006, the food at Oleana began to taste even better due to use of locally farmed and organic ingredients. Grown by Sortun’s husband, Chris Kurth, on their family farm, this produce couldn’t get more local.

Fun fact: The family farm, named Siena Farms, gets its moniker from their daughter.

Recipes:

Heirloom Tomato Kibbeh

Moroccan Spiced Radishes

Shrimp Sagnaki Flambéed with Ouzo

Carmen Quagliata

Now at the Union Square Café, Chef Quagliata continues to cook the Italian cuisine he became known for in Napa.

 

By Jennifer Treuting

Photo Credit Michael Harlan Turkell

Chef Carmen Quagliata

Specialty: Italian cuisine

After spending his childhood in upstate New York feasting on his family’s traditional Italian dishes, Carmen Quagliata left for the Culinary Institute of America, where he graduated in 1988.

Having gained professional experience in the kitchens of some of the country’s most luxurious hotels, Quagliata moved to the Napa Valley, taking a sous-chef position at Tra Vigne. In the heart of the wine country, Quagliata was able to grow his skills, combining the traditions from his family with the flavors of true Italian cuisine. With promotions as proof of his talent, Quagliata left Tra Vigne as executive chef/partner.

When Quagliata left Napa in 2001, it wasn’t for a run-of-the-mill kitchen job. He flew to New York for the opportunity of a lifetime: a chance to work under Lidia Bastianich, the Italian chef and empress of a burgeoning restaurant collection. Quagliata joined the kitchen at Felidia’s, her flagship eatery, founded in 1981.

At this point, Bastianich had published numerous cookbooks and produced a television series. Times were good, and there was much to learn for a young chef starting out. Despite Quagliata’s relatively short tenure at Felidia’s, those seven months defined and shaped his growth in ways Tra Vigne could not.

Boston was Quagliata’s next stop, working at the Vault and earning it a three-star review from both the Boston Globe and the Boston Herald.

Quagliata came back to New York City in 2005, joining restaurateur Danny Meyer’s team at the Union Square Café. Currently serving as the executive chef, Quagliata has continued the restaurant’s tradition of great cuisine and famous hospitality. During his tenure, Union Square Café was named the second favorite New York restaurant by Zagat's from 2005 to 2007, and in 2008, it took the gold medal and was named the number one favorite.

Fun fact: Chef Carmen Quagliata loves cheering on the Yankees with his kids.

Donald Link

Recognized as one of New Orleans' preeminent chefs, Donald Link has peppered the streets of the Warehouse District of New Orleans with several restaurants over the course of 10 years.

 

 

Photo Credit Courtesy of Chef Donald Link

Inspired by the Cajun and southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old. Recognized as one of New Orleans' preeminent chefs, Chef Link has peppered the streets of New Orleans' Warehouse District with several restaurants over the course of 10 years.

Herbsaint is Link's contemporary take on the French-American bistro. At Cochon Link offers true Cajun and southern cooking featuring the foods and cooking techniques he grew up preparing and eating. Cochon Butcher is a tribute to old-world butcher and charcuterie shops and also serves a bar menu, sandwiches, wine, and creative cocktails. And Calcasieu is a private-event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana.

Link's work at his flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. Gourmet Magazine listed Herbsaint as one of the top 50 restaurants in America, and this year it was inducted into the Nation's Restaurant News Hall of Fame. In 2007, Cochon was nominated for Best New Restaurant in America by the James Beard Foundation and was also listed in The New York Times as "one of the top 3 restaurants that count."

The James Beard Foundation honored Link's first cookbook, Real Cajun: Rustic Home Cooking from Donald Link's Louisiana with their top award for Best American Cookbook. Released in 2009,Real Cajun is a collection of family recipes that Link has honed and perfected while honoring the authenticity of the Cajun people.

Wolfgang Puck

 

Wolfgang Puck is world-renowned for his restaurant chains that provide both casual and sophisticated dining. He is a staple in the food industry, and has inspired and changed the dining world.

 

Photo Credit Alex Berliner/BE Images/Action Press

Chef Wolfgang Puck

Specialty: California, French, and fusion cuisine

Best known for his vast restaurant empire, Wolfgang Puck has had a profound influence on American and international dining. With three separate divisions, Wolfgang Puck Fine Dining, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, chef Puck’s culinary holdings include sophisticated dining locations, a catering service, and a franchise of casual restaurants, consumer products, and media projects.

Puck was born in an Austrian town, where he began cooking alongside his mother at a young age. At age 14, Puck began his culinary training and worked in some of the best restaurants in France. Ten years later, the young chef moved to the United States, where he began his first job at LaTour, a restaurant in Indianapolis.

In 1975, Puck moved to Los Angeles, and he gained immediate attention from the media as chef and then part-owner of Ma Maison in West Hollywood. From there he created his first restaurant, Spago, also located in West Hollywood. Puck’s now famous dishes, such as his gourmet pizzas topped with smoked salmon and caviar, earned the chef a degree of notoriety. Spago and Puck received numerous accolades, including two James Beard awards for Outstanding Chef of the Year in 1991, and Restaurant of the Year in 1994. After Spago moved to Beverly Hills in 1997, it received two Michelin Stars, one of only three Los Angeles restaurants to receive this honor.

Puck then opened Chinois, in which he experimented with a fusion of Asian flavors, and Postrio, taking inspiration from the melting pot of San Francisco. From there, Puck has introduced 13 additional fine dining restaurants. Launched in 1998, his catering service is the official caterer of the Academy of Motion Picture Arts and Sciences' annual Governor’s Ball. In 1991, Puck opened a chain of Wolfgang Puck Bistros, which offer his signature pizzas and other dishes at affordable prices. He has written six cookbooks, made numerous television appearances, and has had his own television show on the Food Network.

Puck is also involved with many philanthropic activities. His main endeavor is Wolfgang’s Eat, Love, Live (WELL). This is a commitment to provide food made from the healthiest, freshest, most natural, and organic products possible.

Wolfgang Puck lives in Los Angeles with his wife, Gelila, and four sons, Cameron, Byron, Oliver, and Alexander.

Recipes:

Chinois Lamb Chops with Cilantro Mint Vinaigrette and Stir Fried Vegetables

Wild Mushroom Risotto

My Favorite Chocolate Cake

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Puck's Chinois Lamb Chops with Cilantro Mint Vinaigrette and Stir-Fried Vegetables

Asian flavors infuse lamb chops complemented by a colorful vegetable stir-fry.

 

 

Photo Credit Illustration by Michael Toland

SERVINGS
4

Lamb Chops:

INGREDIENTS
3 racks of lamb (about 1 pound each), trimmed and cut into chops
Salt and freshly ground pepper
10 Belgian endives
Sesame oil
2 to 3 heads tender young lettuce

Marinade:
1 cup soy sauce
1 cup mirin (sweet sake)
1/2 cup chopped scallions
1 tablespoon dried red chile flakes
2 to 3 garlic cloves, finely chopped

Sauce:
1/4 cup each coarsely chopped mint, cilantro, and parsley
1/2 cup peanut oil
1/2 cup rice wine vinegar
2 egg yolks
Chili oil
Salt
Freshly ground black pepper

Vinaigrette:
1/2 cup peanut oil
1/4 cup rice wine vinegar
1 teaspoon miso (soy bean paste)
Salt
Freshly ground black pepper
1 teaspoon finely chopped fresh ginger

PREPARATION

1. Prepare marinade: In a bowl, mix together all marinade ingredients. Pour over lamb chops and let marinate 30 minutes. Remove from marinade and let stand until ready to cook. Reserve marinade for later use.

2. While lamb marinates, prepare sauce and vinaigrette. To make sauce, combine all sauce ingredients in blender and puree. Strain into bowl. To make vinaigrette, whisk together all ingredients in bowl. Correct seasonings.

3. Season lamb chops with salt and pepper and sauté in a pan over high heat about 2 minutes on each side. (Cook chops in several batches if necessary, but don't crowd pan.)

4. Meanwhile, cut endives in half lengthwise and brush halves with sesame oil. Sprinkle with salt and pepper and grill or sauté in a pan about 2 minutes on each side.

5. Toss salad greens with enough dressing to coat lightly.

6. Presentation: Make an island of sauce on each plate. Place lamb in center and salad to side. Serve remaining sauce in separate bowl. Serve with Stir-Fried Vegetables.

Stir Fried Vegetables

INGREDIENTS
1 1/2 tablespoons peanut oil or vegetable oil
1/2 large slender Japanese or Asian eggplant, trimmed and cut into 1-inch chunks
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes
1/4 pound snow peas, trimmed and cut into 1-inch (2.5-cm) pieces
2 ounces oyster mushrooms, left whole or cut into bite-size pieces, depending on size
2 ounces shiitake mushrooms, stems removed, caps left whole or cut in half, depending on size
1/2 small red bell pepper, stemmed, seeded, deveined, and cut into 1-inch squares
1/2 small green bell pepper, stemmed, seeded, deveined, and cut into 1-inch squares
1/4 medium bok choy, cut into 1-inch chunks
6 to 8 bite-size broccoli florets
5 asparagus stalks, trimmed and cut into 1 1/2-inch pieces
2 teaspoons sugar
1/2 cup good-quality canned chicken broth
1 tablespoon soy sauce
Salt
Freshly ground black pepper
1/4 cup thinly sliced green onions

PREPARATION

1. In large wok or large heavy-bottomed skillet, heat half oil over high heat. When almost hot enough to smoke, reduce heat to medium-low, add eggplant, and cook, stirring frequently, until tender and golden brown, 5 to 7 minutes. Remove eggplant from wok, transfer to bowl, and set aside.

2. Add remaining oil along with garlic, ginger, and pepper flakes and raise heat to high. As soon as they are fragrant, after about 30 seconds, add snow peas, mushrooms, bell peppers, bok choy, broccoli, asparagus, and sugar. Stir briskly to coat all vegetables with oil, aromatics, and sugar. Add broth and soy sauce and continue stirring until vegetables are brightly colored, about 1 minute.

3. Add reserved eggplant and continue stirring, until heated through and well glazed and other ingredients are perfectly tender-crisp, about 2 minutes more. Season to taste with salt and pepper, bearing in mind that soy sauce is salty itself. Garnish with green onions and serve immediately.

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Wild Mushroom Risotto from Wolfgang Puck

Wild mushrooms give this creamy risotto a unique flavor.

By Wolfgang Puck

Photo Credit Illustration by Michael Toland

Recipe courtesy of Wolfgang Puck.

SERVINGS
4

INGREDIENTS
1/2 cup peanut oil
1/2 pound (1 medium) onion, minced fine
1 large garlic clove, minced
2 cups Arborio rice
1 cup dry white wine
2 cups mushroom stock, heated
5 cups chicken stock, heated
3 tablespoons olive oil
1/2 pound wild mushrooms, stems reserved for stock
Salt
1/4 cup (1 medium) tomato, chopped, peeled, and seeded
4 tablespoons (2 ounces) unsalted butter, chilled, and cut into small pieces
2 ounces (1/2 cup) grated Parmesan cheese
Large pinch chopped Italian parsley
Freshly ground pepper

PREPARATION

1. In a medium-size heavy saucepan, heat peanut oil. Over medium-high heat, sauté onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add rice and continue to stir, using a wooden spoon, coating rice with oil and onion.

2. Deglaze with white wine and cook until liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until liquid is absorbed.

3. Meanwhile, in medium skillet, heat olive oil. If mushrooms are large, cut into bite-size pieces and sauté over medium-high heat just to soften, 3 to 4 minutes.

4. Pour 3 cups stock into rice, turn flame to high, and stir in large pinch of salt and tomato. Stir until almost al dente. Stir in mushrooms and remaining 1 cup stock, as necessary. Remember that risotto should be creamy, not runny. Remove from flame and vigorously beat in chilled butter and 1/4 cup Parmesan cheese until completely dissolved. Stir in parsley, and season with salt and pepper to taste.

5. Presentation: Divide among 4 heated plates and serve immediately. Pass remaining 1/4 cup Parmesan cheese.

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Wolfgang Puck's Favorite Chocolate Cake

"I love the simple things in life, like this flourless chocolate cake, which is made with just a few ingredients and tastes amazing. For the best results, start with the finest-quality chocolate you can find." — Wolfgang Puck

 

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Wolfgang Puck.

SERVINGS
8 to 12

INGREDIENTS
8 ounces bittersweet chocolate, broken into small pieces
1/4 pound (1 stick) unsalted butter, cut into small pieces
5 large eggs, separated
2/3 cup sugar
Pinch salt
Confectioners' sugar, for garnish
Unsweetened whipped cream, for garnish
Fresh berries, for garnish

PREPARATION

1. Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan and line bottom with a piece of parchment paper, using pan as a guide to cut out paper.

2. Bring a pan of water or bottom of double boiler to boil. Reduce heat to maintain a fair simmer. In top half of double boiler, or in a heatproof bowl set over but not touching water, melt chocolate and butter together, stirring occasionally. Set chocolate-butter mixture aside.

3. In a mixing bowl, put egg yolks and all but 3 tablespoons sugar. Whisk until sugar has dissolved and yolks are smooth. Whisking continuously, slowly pour in melted chocolate until thoroughly combined.

4. Put egg whites and salt in a clean bowl. With electric mixer on medium speed, beat egg whites until soft peaks form when beaters are lifted out. Gradually sprinkle and beat in remaining sugar, and continue to beat until egg whites form stiff but not dry-looking peaks when beaters are lifted out.

5. Stir a dollop of egg whites into chocolate mixture to lighten. Then, 1/3 at a time, gently fold chocolate mixture into egg whites just until thoroughly combined. Pour mixture into prepared cake pan.

6. Bake cake until looks firm and set but a wooden toothpick inserted into center still comes out slightly moist, about 45 minutes. Immediately turn cake out onto cooling rack by using pot holders or oven gloves to hold rack securely on top of pan, and then invert them together and lift off pan. Peel off parchment paper. As cake cools, its center will sink and crack, but do not worry.

7. Before serving, put some confectioners' sugar in a fine-meshed sieve held over cake, and tap sieve to dust cake with sugar. Cut cake into wedges and serve with unsweetened whipped cream or berries.

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