Posted: March 17, 2017
Last night All-Star Chef Ryan Scott dazzled a group of distinguished guests with a selection of delicious recipes celebrating the Pantone Color of the Year “Greenery”. Check out the recipes below:
Amy’s Baguette with Tomato Almond Relish
- Sliced on the bias
- Olive Oil for brushing in small bowl
- Lightly grill and set aside
Hummus: (Makes about 3 cups)
- 1 cup Hulled, frozen fava beans, thawed cooked beans in a bowl – Uncooked beans in a bowl to put in pot of water
- 1 t Baking soda, divided pre-measured, in a small bowl
- 4 Garlic cloves, unpeeled 1 head of garlic, plus 4 cloves
- 1/3 cup Fresh lemon juice leave whole
- 1 t Kosher salt, plus more pre-measured, in pinch bowl
- 2/3 cup Excellent quality tahini (Soom Foods or Sadaq) pre-measured, in small bowl
- 1/4 t Ground cumin measured in pinch bowl, plus extra in separate pinch bowl
- Place the fava beans in a large pot with the 1 t baking soda and add cold water to cover by at least 4 inches. Bring the fava beans to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 15-20 minutes, until the fava beans are completely tender. Don’t worry if they are mushy and falling apart a little.) Drain an save liquid for later use.
- Meanwhile, process garlic, lemon juice, and 1 t salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.
- Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup fava bean water slowly and process (it may seize up at first) until mixture is very smooth, pale and thick. Add fava beans and cumin and puree for several minutes, until the hummus is smooth and uber-creamy. Then purée it some more! Taste and adjust the seasoning with salt, lemon juice, and cumin if you like.
Tomato Almond Relish:
- 1 # Tomatoes, diced vine tomatoes in a bowl
- 2 Cloves garlic, micro planned premeasured, in pinch bowl
- 1 Seeded jalapeno, diced premeasured, in pinch bowl
- 1 t Smoked sea salt premeasured, in pinch bowl
- Black pepper, to taste in pinch bowl
- 1 T Sherry vinegar or white vinegar leave in bottle
- 1/2 c Extra-virgin olive oil leave in bottle
- 1 Lemon, juiced leave whole
- 1 T Flatleaf parsley, chopped premeasured, in pinch bowl
- 3 T Marcona almonds, finely chopped premeasured, in pinch bowl
- In a medium bowl, add the tomatoes, garlic, jalapeno, salt and black pepper. Stir to combine. Stir in the vinegar, olive oil, lemon juice and parsley. Stir in almonds and adjust the seasoning if needed. The longer the mixture sits, the better it gets, especially when it is stored at room temperature.
Grilled Asparagus Salad (Three spears each per plate):
- 1# Large green asparagus, trimmed
- 1T Olive oil
- Coarse kosher salt
- Preheat grill for high heat. Lightly coat asparagus with olive oil, season with salt. Grill over high heat for 2-3 minutes or until tender.
- Two cracked eggs in one ramekin each
- Pot of water simmering water
- ¼ cup Olive oil
- 1 ½ cup Chopped onion
- Coarse kosher salt
- Black pepper
- 1 Garlic clove minced
- 3 cup Chopped cherry tomatoes
- 2 ½ cup Fresh corn kernels
- 3 cup Chucked english peas
- 2 T Sherry vinegar
- 3 T Thinly sliced basil leaves
- Toss all ingredients together, except basil. Stir in basil before serving
Chicory Salad (Serves 10):
- 1 Large green Belgian endive
- 1 Small red Belgian endive
- ½ Head escarole
- Chop all and toss together
Hand Tossed Mustard Croutons (Serves 16):
- 4 oz Premade seasoned croutons whole
- 4 oz Unsalted butter
- 3T Dijon mustard
- Melt butter in medium saucepan. When butter begins to foam, whisk in Dijon mustard. Remove from heat. As mixture begin to cool, toss croutons into pan and stir to cover. Allow to cool, then chop into small, bite-sized pieces for garnish.
Tarragon Vinaigrette (Makes 2 1/2 cups):
- 1 ½ T Lemon juice
- 3 T Dijon
- 1 T Tarragon vinegar
- 1 Egg yolk
- 2 T Kosher salt
- 1 cup Extra virgin olive oil
- 1 cup Corn oil
- 1 T Fresh tarragon, minced
- 1 T Fresh thyme, minced
- Ribbon yolk until thick in mixer. Add acid to yolks and then slowly drizzle in oil. Thin with water if it gets too thick. Fold in minced herbs.
Chicken Thigh Confit with Fennel (Serves 4):
- 4 chicken thighs
- Kosher salt, freshly ground pepper
- 2 Large shallots, unpeeled, quartered
- 1 Head of garlic, unpeeled, halved crosswise
- 6 Sprigs thyme
- Bay leaves
- 1½ cups Olive oil
- Preheat oven to 275°. Season chicken legs with salt and pepper on both sides and nestle into a 1½-qt. baking dish. Arrange shallots, garlic, and 6 thyme sprigs around chicken and pour oil over. Bake until chicken is cooked through and tender and shallots and garlic have started to caramelize, 2–2½ hours.
Pan Seared Airline Breasts (2 Servings):
- 2- 8 oz airline chicken breast, skin on
- Salt and pepper
- Canola oil
- Add canola oil to pan and heat pan over medium-high heat. Season chicken liberally with salt and pepper. Sear chicken for 2-3 minutes on each side and finish in the oven.
Fennel Salsa Verde (6 Servings):
- 1/4 Large fennel bulb, finely chopped
- 2 T Fennel fronds, chopped
- 1/2 Large shallot, finely chopped
- 1 Garlic clove, grated
- 2 T Drained capers, finely chopped
- 2 T Fresh parsley, chopped
- 1 T Lemon zest
- 1/3 cup Olive oil
- Kosher salt, freshly ground pepper
- Add fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest to food processor. While running add 1/3 cup olive oil until incorporated; season with salt and pepper. Cover salsa verde and let sit at room temperature at least 30 minutes.
Fennel Puree (6 Servings):
- 2 T Unsalted butter
- 1/2 Small onion, chopped
- 1 Small fennel bulb, chopped
- Salt and Pepper to taste
- 1 Medium Yukon gold potato, chopped
- 1 Large garlic clove, chopped
- 2-3 cup Chicken or vegetable broth
- Melt butter in a large pot over medium heat. Add onion, fennel, salt and pepper. Sauté until vegetables are tender, about 5 minutes (do not brown). Add potato, garlic and stock to cover. Bring to a boil and simmer, partially covered, until tender, about 9 minutes.
- Strain vegetables and reserve liquid. Purée in a food processor until smooth. Add reserved liquid as needed. Adjust seasoning with salt and a little butter to taste.
Minted Snap Peas (8 Servings):
- 1 # Sugar snap peas, trimmed and strings removed, then shaved
- A five-finger pinch of mint leaves (preferably black mint), roughly chopped at the last minute
- 1/4 cup Olive oil
- Flaky sea salt
- 1/8 cup Lemon juice
- Combine the peas and mint in a large bowl. Mix lemon, olive oil and flaky sea salt together in medium bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you’d like.
Browned Butter Crème Anglaise
- ½ Vanilla bean halved (or 1 teaspoon vanilla extract into finished sauce)
- 1 ½ cup Whole milk
- ¼ cup Browned butter
- 5 Large egg yolks
- ¼ cup Sugar
- Pinch of salt
- With paring knife, scrape vanilla seeds free from pod. Place seeds, bean pod, and milk in medium saucepan and heat mixture over medium heat until steaming, about 3 minutes. Remove from heat, cover, and steep for 20 minutes. Uncover, return mixture to medium heat, and heat until steaming, about 1 minute.
- Meanwhile, whisk yolks, sugar, and salt together in medium bowl until pale yellow in color, about 1 minute. Following illustrations 1 and 2, slowly pour 1/2 cup hot milk into yolk mixture to temper, whisking constantly. Return mixture to saucepan and cook over low heat, stirring constantly with wooden spoon, until mixture thickens slightly, coats back of spoon with thin film, and registers 175 to 180 degrees on instant-read thermometer, 5 to 8 minutes. Immediately pour mixture through fine-mesh strainer into medium bowl. Transfer to clean, airtight container, pressing piece of plastic wrap flush against surface to prevent sauce from forming skin. Cover and refrigerate until ready to use, up to 2 days.
Strawberry Salad (Serves 10):
- 1 Pint Strawberries, thin sliced on mandolin
- 1 Lemon, zested
- 1T Lemon juice
- 2T Thinly sliced basil leaves
- 1T Sugar
- Place sliced strawberries in a bowl and combine lemon zest, lemon juice and thinly sliced basil leaves. Gently toss. Just before serving add sugar and gently toss.
Olive Oil Cake (Serves 8 – 10):
- 1 ½ cup Olive Oil
- 2 Large lemons
- 2 cup Cake flour
- 10 Large eggs, separated, reserving two white for another use
- 1t Salt
- 1 ½ cup, plus 3 T sugar
- Put oven rack in the middle position. Preheat oven to 350 degrees.
- Grease half sheet pan with some oil, then line bottom with parchment paper. Oil parchment.
- Finely grate enough lemon zest to measure 1 tablespoon and whisk together with flour.
- Juice lemon and reserve 3 tablespoons lemon juice.
- Beat together yolks (10) and 1 cup sugar in a large bowl. Using an electric mixer on high speed beat until thick and pale, about 3 minutes.
- Reduce speed to medium and add olive oil and lemon juice beating until just combined (mixture may appear separated).
- Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
- Beat egg whites (8) with 1 teaspoon sugar in another large bowl with cleaned beaters at medium high speed until foamy.
- Add 1/2 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
- Gently fold one third of whites into yolk mixture to lighten. Then fold in remaining whites gently, but thoroughly.
- Transfer batter to pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 3 tablespoons sugar.
- Bake until puffed and golden and a wooden pick tests clean, about 45 minutes.
- Cool cake in the pan on a rack for 10 minutes, then run a thin knife around edge of pan and remove side of pan.
- Cool cake to room temperature, about 1 1/4 hours.
- Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
- 3 cups salted chopped pistachios
- Each cake gets 1 scoop of pistachio ice cream.