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favorite BEST NEW CHEFS recipes

SmokEd SalmoN CriSpS

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

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 kickoff 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 flat, like crackers, and topping them with storebought smoked salmon and crme frache.
4 tablespoons all-purpose flour 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, finely chopped 1 teaspoons very finely chopped shallot 1 teaspoons very finely chopped chives, plus a few snipped, for garnish teaspoon finely 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 flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter 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.

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favorite BEST NEW CHEFS recipes

Fig-aNd-proSCiuTTo FlaTBrEadS
active: 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 at b r e a d s

Todd English, an F&W Best New Chef 1990, makes this great flatbread with sticky-sweet fig 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 flour cup extra-virgin olive oil 1 garlic clove, minced 1 teaspoon minced fresh rosemary Salt and freshly ground pepper cup fig 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 floured surface, roll out one piece of the pizza dough to a 13-inch round. Dust a pizza peel with flour 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 fig 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 flatbread onto the stone and bake for about 15 minutes, until puffed and golden. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. Repeat with the remaining ingredients to make the second flatbread. Garnish with the sliced scallion and serve. Todd English wine Cherry-inflected Chianti: 2006 Coltibuono RS.

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favorite BEST NEW CHEFS recipes

CHillEd SpriNg pEa Soup

total: 45 min 6 servings

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 flat-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 off 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 rosemary. Using a slotted spoon, transfer the vegetables 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. Simmer 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 refrigerated separately for up to 2 days. wine Lively Austrian Grner Veltliner: 2007 Loimer Lois.

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favorite BEST NEW CHEFS recipes

Smoky TomaTo Soup WiTH maplE-CaNdiEd BaCoN

total: 30 min 4 servings

The bright flavors of tomato, orange juice and smoked paprika make this soup perfect for summer, 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 maplecandied 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 cup extra-virgin olive oil 1 small onion, finely 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 baking 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 seconds. 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 healthfood stores. wine Smoky, citrusy Vouvray: 2008 Champalou.

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favorite BEST NEW CHEFS recipes

auguST CHoppEd Salad

total: 45 min 6 servings

At his flagship 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 simplified version here narrows the selection to the best nine.
2 tablespoons Champagne vinegar cup extra-virgin olive oil Salt and freshly ground pepper pound prepared beet salad or cooked beets 18 baby carrots, halved lengthwise pound fingerling 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 minutes; 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, radishes, 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.

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favorite BEST NEW CHEFS recipes

SummEr Salad WiTH BroWN BuTTEr drESSiNg

total: 45 min 4 servings

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 Spanish 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 Salt and freshly ground pepper 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.

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favorite BEST NEW CHEFS recipes

CHilE-limE CraB Salad WiTH avoCado

total: 30 min 4 servings

Sue Zemanick, an F&W Best New Chef 2008, revitalizes the classic combination of crab, avocado 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 finely 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 tablespoons 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 remaining 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.

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favorite BEST NEW CHEFS recipes

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 delightful 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 puckery 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 flat-leaf parsley 3 tablespoons fresh lemon juice 6 ounces Greek feta cheese, thinly sliced

1. In a small saucepan, bring the red wine vinegar 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 boiling 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 simmer 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 refrigerated for up to 3 hours. wine Green applescented, unoaked Chardonnay: 2007 A to Z.

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favorite BEST NEW CHEFS recipes

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

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 finely chopped 1 garlic clove, very finely 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 tablespoons 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.

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favorite BEST NEW CHEFS recipes

roaSTEd CHiCkEN WiTH arTiCHokE paNzaNElla

active: 45 min; total: 3 hr 30 min 4 servings

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 extra-virgin olive oil cup chopped flat-leaf parsley One -pound loaf white country-style bread, sliced 1 inch thick Kosher salt and freshly ground pepper 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.

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favorite BEST NEW CHEFS recipes

grillEd FlaNk STEak WiTH SummEr vEgETaBlES

active: 50 min; total: 2 hr 30 min 4 servings

Seattle chef Mark Fuller, an F&W Best New Chef 2009, prepares this steak in the spring and summer to showcase the Pacific 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 first 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 flat-leaf parsley 1 tablespoon chopped thyme Kosher salt and freshly ground pepper One 1-pound flank 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, finely 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 pepper. Grill the steak, turning once, until mediumrare, 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 BenMarco.

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favorite BEST NEW CHEFS recipes

NoT your uSual lEmoN mEriNguE piE

total: 1 hr 6 servings

For her riff 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 housemade 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 simplified 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 fit 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 granulated 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 fitted 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. Transfer 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 remaining 6 squares. Garnish with raspberries and serve. Gale Gand

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