Anyone can follow a recipe, right? Take a look at some of our favorite chefs' favorite meals and see if you can whip up something as tasty as you'd get at a restaurant.
Courtesy of www.thekitchencafe.com
When using canned tomatoes, we recommend the San Marzano brand, available at Whole Foods and online. If you cannot find San Marzano, any good-quality canned, whole peeled, organic tomatoes should work.
In a large pan, melt butter over low heat. Add onion and a good pinch of salt. Reduce heat to very low, cover, and cook onions for about 30 minutes or until translucent and soft (not browned).
Add tomatoes with their juices. Increase heat to a simmer and cook for 25 minutes.
Working in batches, blend tomato-onion mixture in a food processor or blender, adding cream while blending. Taste and adjust seasoning. Serve hot, drizzled with a little olive oil.
Courtesy of executive chef Alex Gurevich
(Makes 12 4-inch pancakes)
Mix all dry ingredients in a bowl. In a separate bowl, whisk eggs and buttermilk. Add to dry ingredients bowl and mix gently. Do not over stir, batter will have small lumps.
Add all ingredients to a medium stockpot, bring to boil and then reduce heat to medium. Reduce liquid amount by half, until consistency reaches thickness of typical syrup, approximately 30 minutes.
Courtesy of Bang! Restaurant
This cake refrigerates and freezes well, and is best served reheated for a few seconds in the microwave oven.
Preheat oven to 350°. Butter or oil a 9" x 13" cake pan. Line the bottom with parchment paper for easier removal.
Bring water and baking soda to a boil. Take off heat and set aside.
In a separate bowl, combine minced ginger, lemon zest, flour, cinnamon, baking powder, ground cloves, and salt. Set aside.
Cream butter and sugar together until light and fluffy. Add molasses and continue creaming until light in color.
Add flour mixture and water and soda mixture, alternately, in three parts. Mix well between additions.
Add eggs, one at a time, mixing well between additions. Scrape bowl and mix well for 2 minutes.
Pour batter into greased, lined cake pan. Batter should come up to the halfway point in the pan. Spread evenly. Bake at 350° for 45-60 minutes or until toothpick inserted in the middle comes out clean.
Cool for 30 minutes in the pan. Slice into squares and serve warm with lightly sweetened, fresh whipped cream.
Courtesy of executive sous chef Tyler Skrivanek
In a food processor or blender, grind garlic, oregano, parsley, capers, oven-dried tomatoes, and lemon juice. Fold in olive oil, lemon zest, chile flakes, and sherry vinegar. Salt to taste. Let stand several hours to let flavor develop. Drizzle over grilled meat, fish, chicken, or use as a sandwich spread.
Courtesy of executive chef Alex Seidel
Goat Cheese Croutons
Melt the butter in a sauté pan and add the breadcrumbs to give them moisture. Once cooled, add the herbs that have been chopped finely along with salt and pepper. In a mixing bowl, combine both cheeses just until incorporated. Form in to small hockey puck shapes. Put together a breading station with flour, eggs, and the herb breadcrumbs in three separate bowls. Put the formed cheese into the flour first then the beaten eggs, and finally the breadcrumbs. Hold in the cooler until ready to use.
Toasted Hazelnut Vinaigrette
Combine all ingredients into a mixing bowl and season with salt and pepper.
Once beets have cooled, peel the outside skin and slice paper thin. Line the bottom of the salad plate alternating colors of beets. Heat oil in a sauté pan and lightly brown the goat cheese crouton on both sides at medium-high heat. Keep warm until plating. In a bowl, toss arugula, fennel, blood orange, and the hazelnut vinaigrette together and plate on top of the beets. Finish the salad with a goat cheese crouton and enjoy.
Courtesy of executive chef Matt Selby
(Serves 4 as an appetizer)
Begin by pouring the vegetable oil into a deep sauce pot, and place the pot over medium-high heat. Using a candy thermometer, bring the temperature of the oil up to about 340°-350°, suitable for frying the shrimp.
Prepare a paper towel lined plate for the fried shrimp.
Just before frying, place the rock shrimp in a mixing bowl. Pour the togarashi flour over the rock shrimp, and toss to coat the shrimp. Pull the shrimp out of the bowl, and pat off excess togarashi flour. Using a slotted metal spoon, carefully place the shrimp in the hot oil. Use the spoon to stir and separate the shrimp.
Fry the shrimp to golden brown, about 3-5 minutes. Immediate remove the shrimp with the slotted spoon, onto paper towels to soak up excess oil.
Heat the 2 tablespoons of jalapeño ponzu in a sauté pan to slightly reduce it, and then thicken with the butter.
Add the fried shrimp to the soy butter, and toss to coat. Remove the sauced shrimp to a small serving bowl, and place the bowl onto a plate. Garnish shrimp in the bowl with the sliced shiso.
Place the wakame salad to the side of the bowl, onto the plate, and place the lemon wedge on top of the wakame. Pour the half-ounce of jalapeño ponzu into a dipping sauce cup, and do the same with the half-ounce of sambal. Place the two sauces to the side of the bowl, onto the plate.
Togarashi Tempura Flour
(Makes 1 cup)
Find all three ingredients in Asian markets. Combine ingredients in a clean and dry bowl, and mix together with a wire whisk. Store, covered, for up to one month.
(Makes 1 1/2 cups)
In a small sauce pot, combine first amount (1/2 cup) of rice wine vinegar, mirin, sugar, and ginger wrapped in cheesecloth. Place sauce pot over high heat, and bring mixture to a boil. Allow it to lightly simmer until the sugar has dissolved, about 3-5 minutes.
Remove from heat, and pour mixture into a mixing bowl. Add fresh jalapeño slices to mixture, and finish by adding soy sauce, yuzu juice, and last amount (1 teaspoon) of rice wine vinegar.
Store chilled for up to two months.