2 0 1 1 R E C I P E C O L L E C T I O N

T W E LV E R E C I P E S F R O M T H E C H E F S B E H I N DS O M E O F T H E B I G G E S T N A M E S I N F O O D A N D D R I N K

2 0 1 1 R E C I P E C O L L E C T I O NS O U S C H E F S E R I E S C O M

Donrsquot miss new recipes inthe series

See a video of each sous chef from the series making his or her recipe

J O I N U S F O R F R E E

2 0 1 1 R E C I P E C O L L E C T I O NS O U S C H E F S E R I E S C O M

Donrsquot miss new recipes inthe series

See a video of each sous chef from the series making his or her recipe

J O I N U S F O R F R E E

INTRODUCTION

By the time Tasting Table published our first daily email about food culture in 2008 the countryrsquos

collective obsession with good food had already catapulted the nationrsquos culinary leaders to

household names

So when our friends at Williams-Sonoma asked us to create a fresh way to showcase the creativity

and excitement happening in our favorite restaurants we looked beyond the big names

Or rather behind them Stationed in the kitchens of such top toques as Tom Colicchio and

Wolfgang Puck there is a gifted sous chef chef de cuisine or other dedicated professional

upholding these mastersrsquo legacies on a daily basis

Throughout 2011 wersquove delivered an exclusive recipe from 12 of these rising stars to our members

Each recipe was tested in our Test Kitchen and adapted for the home cook Sure you can still

find these recipesmdashalong with a helpful video equipment list and other tipsmdashat SousChefSeries

com For cooking ease though we decided to compile all 12 recipes into a digital book that you

can store on your tablet or other kitchen-friendly device

Enjoy the inspired recipes from these talented up-and-comers But more important donrsquot forget

to join our ongoing collaboration with Williams-Sonoma at SousChefSeriescom Because like

the sous chefs featured in this digital book wersquore just getting started

Happy chopping

Editor in Chief

TastingTablecom

C H E F J A M E S T R A C E Y C H E F C H R I S B R A D L E Y

TABLE OF CONTENTS

C H E F M A C G R E G O R M A N NC H E F J O S H U A W H I G H A M C H E F T R E VO R K U N K

C H E F M I C H A E L G U LOT TA C H E F E R I C A L I N S

C H E F S A R A H G R U E N E B E R G

C H E F J U S T I N E K E L LY

C H E F K AT H A R I N E M A R S HC H E F D E R E K C L AY TO N

C H E F S A R A J O H A N N E S

17

29

11

23

15

27

9

21

19

31

13

25

Roast Chicken With Seasonal Vegetables

Curried Cauliflower Soup

Chicken Paella Chicken Croquetas Warm Vegetable Salad

Grilled Pork SteakWith Peaches

Farro Salad

Slow-Roasted Prime Rib

Caramelized Shrimp

Roasted Brussels SproutsRoasted ButternutSquash Soup

Chinese-Style Barbecued Ribs

9

ROAST CHICKEN WITH SEASONAL VEGETABLES

James Tracey the chef de cuisine at Tom Colicchios flagship Manhattan restaurant Craft continues Crafts tradition of serving simple but pristinely prepared dishes like this clever roast chicken which he first sears in a hot pan to develop color and give the bird a head start to juicy perfection

Preheat the oven to 350deg Stuff the chicken cavity with the rosemary thyme sage and garlic and season it liberally inside and out with salt and pepper Using butcherrsquos twine truss the chicken

Place a medium roasting pan on the stovetop over medium-high heat and add the oil Using tongs to move the chicken cook the legs and thighs on both sides until the skin is golden-brown about 3 to 4 minutes per side Remove the chicken from the pan and set aside

Add the carrots turnips rutabaga cippolini and Brussels sprouts to the pan and cook stirring occasionally until the vegetables begin to brown at the edges about 5 to 8 minutes Return the chicken to the pan add the butter and transfer to the oven Roast the chicken basting every 15 minutes until the juices run clear when the thigh is pierced with a knife about 60 minutes Transfer the chicken to a large cutting board and let it rest for 10 minutes before carving Remove two garlic cloves from the chicken and reserve

Place the roasting pan over high heat and add the reserved garlic Bring the mixture to a simmer stirring frequently and cook until the vegetables are glazed and the liquid has reduced by about one-third about 2 to 3 minutes

Transfer the carved chicken to a serving platter spoon the glazed vegetables around it and serve immediately

1 whole chicken (about 4 pounds)

1 sprig rosemary

6 sprigs thyme

1 sprig sage

8 medium garlic cloves

Salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

frac12 pound carrots cut into frac34-inch pieces (about 2 large carrots)

frac12 pound turnips cut into frac34-inch pieces (about 2 medium turnips)

frac12 pound rutabaga cut into frac34-inch cubes (about 1 medium rutabaga)

frac12 pound cippolini onions peeled (about 8 to 10 onions)

frac12 pound Brussels sprouts halved (about 10 Brussels sprouts)

4 tablespoons (frac12 stick) unsalted butter

1

2

3

4

5

INGREDIENTS

Shun Classic Carving Set

All-Clad Stainless-Steel Flared Roaster Large

Williams-Sonoma House Olive Oil

Apilco Oval Platter Large

EQUIPMENT FROM WILLIAMS-SONOMACOM

YIELD 4 SERVINGS

DIRECTIONS

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

JAMES TRACEYCraft Restaurant

9

ROAST CHICKEN WITH SEASONAL VEGETABLES

James Tracey the chef de cuisine at Tom Colicchios flagship Manhattan restaurant Craft continues Crafts tradition of serving simple but pristinely prepared dishes like this clever roast chicken which he first sears in a hot pan to develop color and give the bird a head start to juicy perfection

Preheat the oven to 350deg Stuff the chicken cavity with the rosemary thyme sage and garlic and season it liberally inside and out with salt and pepper Using butcherrsquos twine truss the chicken

Place a medium roasting pan on the stovetop over medium-high heat and add the oil Using tongs to move the chicken cook the legs and thighs on both sides until the skin is golden-brown about 3 to 4 minutes per side Remove the chicken from the pan and set aside

Add the carrots turnips rutabaga cippolini and Brussels sprouts to the pan and cook stirring occasionally until the vegetables begin to brown at the edges about 5 to 8 minutes Return the chicken to the pan add the butter and transfer to the oven Roast the chicken basting every 15 minutes until the juices run clear when the thigh is pierced with a knife about 60 minutes Transfer the chicken to a large cutting board and let it rest for 10 minutes before carving Remove two garlic cloves from the chicken and reserve

Place the roasting pan over high heat and add the reserved garlic Bring the mixture to a simmer stirring frequently and cook until the vegetables are glazed and the liquid has reduced by about one-third about 2 to 3 minutes

Transfer the carved chicken to a serving platter spoon the glazed vegetables around it and serve immediately

1 whole chicken (about 4 pounds)

1 sprig rosemary

6 sprigs thyme

1 sprig sage

8 medium garlic cloves

Salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

frac12 pound carrots cut into frac34-inch pieces (about 2 large carrots)

frac12 pound turnips cut into frac34-inch pieces (about 2 medium turnips)

frac12 pound rutabaga cut into frac34-inch cubes (about 1 medium rutabaga)

frac12 pound cippolini onions peeled (about 8 to 10 onions)

frac12 pound Brussels sprouts halved (about 10 Brussels sprouts)

4 tablespoons (frac12 stick) unsalted butter

1

2

3

4

5

INGREDIENTS

Shun Classic Carving Set

All-Clad Stainless-Steel Flared Roaster Large

Williams-Sonoma House Olive Oil

Apilco Oval Platter Large

EQUIPMENT FROM WILLIAMS-SONOMACOM

YIELD 4 SERVINGS

DIRECTIONS

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

JAMES TRACEYCraft Restaurant

11

Formerly of Gramercy Tavern NY

CURRIED CAULIFLOWER SOUP

During his four years as sous chef of New Yorkrsquos heralded Gramercy Tavern Chris Bradley learned to coax maximum flavor from every ingredient In his cauliflower soup the underappreciated vegetable shines Traces of coriander cumin and curry temper its earthiness and a swirl of citrus-spiked Greek yogurt cuts its sweetness

Reserve 1 cup of small cauliflower florets frac14 cup of onion frac14 cup of leek and frac14 cup of carrots for garnish

In a large pot warm frac14 cup of the vegetable oil over medium heat Add the remaining onion leek and carrots and cook stirring frequently until the vegetables have begun to soften about 6 minutes Add the cauliflower and cook until soft about 10 minutes longer

In a small skillet over medium-high heat combine the coriander and cumin seeds and toast until they are fragrant and slightly browned about 2 minutes In a square of cheesecloth combine the toasted seeds and the cilantro and tie into a bundle securing it with a piece of kitchen twine Add the spice bundle turmeric curry powder and garlic to the vegetables in the pot and cook until fragrant about 1 minute

Add the vegetable stock bring to a simmer and cook until the vegetables are very tender about 25 minutes Remove the cheesecloth bundle then pureacutee the soup in a blender until smooth Season to taste with salt and pepper Return the pureacutee to the pot and keep warm

In a large skillet warm the remaining 3 tablespoons of vegetable oil over medium-high heat Add the reserved cauliflower onion leek and carrots and cook until the vegetables are just tender and lightly browned about 6 to 8 minutes Season to taste with salt and pepper and reserve

In a small mixing bowl whisk together the yogurt olive oil and lime juice and season to taste with salt and pepper

Divide the hot soup among 6 deep bowls garnish with the reserved vegetables and drizzle with the yogurt mixture Serve immediately

2 heads cauliflower cut into florets (about 10 cups)

1 onion diced (about 1 cup)

frac12 leek white and light green parts only diced (about frac34 cup)

2 large carrots diced (about 1 cup)

frac14 cup plus 3 tablespoons vegetable oil

frac12 teaspoon coriander seeds

frac12 teaspoon cumin seeds

frac12 bunch cilantro chopped (about 2 cups)

frac14 teaspoon ground turmeric

frac12 teaspoon mild curry powder

4 garlic cloves minced

8 cups vegetable stock

Salt and freshly ground pepper to taste

frac34 cup plain yogurt

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

1

2

3

4

5

6

7

INGREDIENTS

YIELD 6 SERVINGS

DIRECTIONS

CHRIS BRADLEY

Roumlsle Garlic Press

Large Double-HandledSoup Bowls

Bamix Professional Immersion Blender

Staub RoundCocotte 4-Qt

EQUIPMENT FROMWILLIAMS-SONOMACOM

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

13

WP24 at the Ritz-Carlton LA

CHINESE-STYLE BARBECUED RIBS

Sara Johannes runs the kitchen at WP24 Wolfgang Puckrsquos glamorous modern Chinese restaurant There her spice-rich baby back ribs--which are seasoned with a combo of classic Chinese flavors (ginger garlic and soy sauce) and the sweet saucy appeal of American barbecue--are a menu staple Her hoisin-spiked sauce has the makings of an essential keep this one on hand for grilling season

Preheat the oven to 375deg In a large Dutch oven or roasting pan combine the chicken stock soy sauce garlic ginger carrot onion and celery and bring to a boil over high heat Remove from the heat and nestle the ribs in the braising liquid

Cover the Dutch oven (or cover the roasting pan tightly with foil) and bake until the meaty part of the ribs are tender when pierced with a paring knife about 90 minutes

While the ribs cook prepare the glaze Heat the oil in a medium saucepan Add the garlic ginger and scallions and cook over medium heat stirring occasionally until fragrant about 4 minutes Add the soy sauce hoisin corn syrup ketchup five-spice powder and chile paste increase the heat the high and bring to a simmer Reduce the heat to medium-low and simmer until the mixture has thickened slightly about 20 to 25 minutes Strain through a fine-mesh sieve and reserve

Line a baking sheet with foil and place a wire rack on the baking sheet Remove the ribs from the braising liquid and place them meaty side up on the rack Reduce the oven temperature to 350deg Brush a thick coating of glaze on the top of the ribs Bake for 45 minutes brushing the ribs with additional glaze every 15 minutes Transfer the ribs to a cutting board let rest for 5 minutes then cut into one- or two-rib portions and serve immediately

FOR THE RIBS

8 cups chicken stock

frac14 cup soy sauce

4 garlic cloves peeled

One 6-inch piece fresh ginger peeled and cut into 4 pieces

1 medium carrot diced (about frac12 cup)

1 medium onion diced (about 1 cup)

2 stalks celery diced (about frac34 cup)

2 racks baby back pork ribs about 4 pounds total (racks cut in half if using a Dutch oven)

1

2

3

4

INGREDIENTS

Chinese Five Spice Powder

Pastry Brush Set

Glass Pitcher with Lid

EQUIPMENT FROM WILLIAMS-SONOMACOM

YIELD 6 SERVINGS

DIRECTIONS

SARA JOHANNES

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

All-Clad Stainless Steel Flared Roaster Large

FOR THE GLAZE

1 tablespoon canola oil

2 tablespoons chopped garlic

2 tablespoons chopped peeled fresh ginger

frac14 cup sliced scallions

frac14 cup soy sauce

frac12 cup hoisin sauce

1 cup dark corn syrup

frac14 cup ketchup

1frac12 teaspoons Chinese five-spice powder

1frac12 teaspoons sambal oelek chile paste

15

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

CHICKEN CROQUETAS

As chef de cuisine of Joseacute Andreacutesrsquo eclectic ambitious Spanish restaurant in Los Angeles The Bazaar Joshua Whigham dexterously blends traditional with modern and simple with complex--but one of his favorite dishes is a classic through and through croquetas de pollo These chicken croquettes with a crisp breadcrumb shell that surrounds a rich savory filling are a cornerstone of both the restaurantrsquos menu and Spainrsquos tapas culture

In a large skillet melt the butter over medium heat Add the onion and cook until translucent about 5 minutes Add frac34 cup of flour and stir to blend well Cook the mixture stirring frequently until the flour begins to turn golden and smell toasty about 5 to 7 minutes Add the milk in a slow steady stream whisking continuously

Add the chicken and season to taste with salt white pepper and nutmeg Stir to combine and cook until the mixture is warmed through and thickens up slightly more about 2 minutes Adjust seasoning if needed Transfer the pan to a wire rack and let the filling cool to room temperature about 30 minutes

Take a rounded tablespoon of the cooled filling and roll it in your hands to make a small cylinder Dredge the cylinder in the remaining frac12 cup flour then in the eggs and then in the breadcrumbs Repeat with the remaining filling

Preheat the oven to 200deg and place a wire rack on a rimmed baking sheet In a 4-quart saucepan add enough olive oil so that yoursquore able to completely submerge the croquetas Heat the oil to 375deg Working in batches fry the croquetas until golden-brown about 1 minute per batch Drain on paper towels then season lightly with salt Transfer to the prepared baking sheet and place in the oven to keep warm until ready to serve

1 stick (4 ounces) unsalted butter

frac12 Spanish onion finely chopped (about frac12 cup)

1frac14 cups all-purpose flour divided

1frac12 cups whole milk

6 ounces roasted chicken cooled and shredded (about 2 cups)

Salt

Freshly ground white pepper

Nutmeg

2 large eggs beaten

1frac14 cups breadcrumbs or panko

Extra-virgin olive oil for frying

1

2

3

4

INGREDIENTS

YIELD ABOUT 30 CROQUETAS

DIRECTIONS

Spider Skimmer

Apilco Zen Rectangular Platter

10-Piece Glass Bowl Set

EQUIPMENT FROM WILLIAMS-SONOMACOM

All-Clad d5 Stainless-Steel Saucepan 4-Qt

The Bazaar LAJOSHUA WHIGHAM

17

CHICKEN PAELLA

This traditional Spanish rice dish is crafted carefully at Philadelphiarsquos Amada where chef de cuisine MacGregor Mann helms the kitchen of Jose Garcesrsquo Andalusian tapas bar Packed with chicken chorizo and tangy-sweet piquillo peppers this paella is big on flavor but exceptionally easy to make at home The sharpness of the accompanying parsley salad balances the rich saffron-infused rice and provides a boost of color

Make the parsley salad In a large mixing bowl toss the cherry tomatoes with the parsley red onion vinegar and artichoke hearts Season with salt and pepper and toss again Let stand at room temperature while you make the paella

Make the paella Preheat the oven to 350deg In a small saucepan bring the chicken stock to a simmer Remove the stock from heat stir in the saffron cover and set aside

In a large heavy skillet or paella pan combine the olive oil chorizo onion and garlic and cook over medium heat stirring occasionally until the onion softens and the chorizo begins to brown about 5 to 7 minutes Add the rice and mix to coat the grains completely

Stir in the reserved chicken stock peas piquillo pepper and chicken season with salt and pepper Cover the pan and bake for 15 minutes Uncover and bake until the edges are golden-brown and the rice is cooked through about 25 to 30 minutes Adjust the seasoning if necessary Top the paella with the parsley salad and serve immediately

FOR THE SALAD

8 ounces cherry tomatoes halved (about frac34 cup)

1 bunch parsley stems removed (about 2 cups)

1 small red onion sliced

2 tablespoons sherry vinegar

frac12 cup jarred baby artichoke hearts halved

Salt and freshly ground pepper

FOR THE PAELLA

2frac14 cups low-sodium chicken stock

frac12 teaspoon saffron

2 tablespoons extra-virgin olive oil

frac12 pound fresh Spanish chorizo cut into frac14-inch slices

1 small onion diced (about frac12 cup)

6 garlic cloves minced (about frac14 cup)

1 cup Calaspara or Arborio rice

frac14 cup fresh or frozen peas

frac14 cup jarred piquillo pepper thinly sliced

10 ounces shredded cooked chicken (about 2 cups)

Salt and freshly ground pepper

1

2

3

4

INGREDIENTS

Flex-It Measuring Cups Set of 3

Peugeot ursquoSelect Lacquered Adjustable Pepper Mill Red 12rdquo

Glass Prep Bowls Set of 8

EQUIPMENT FROM WILLIAMS-SONOMACOM

YIELD 4 SERVINGS

DIRECTIONS

Amada PhiladelphiaMACGREGOR MANN

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

Paella Pan 15rdquo

19

WARM VEGETABLE SALAD WITH CURRIED ALMONDS

At New York Cityrsquos Blue Hill restaurant chef de cuisine Trevor Kunk puts the regionrsquos peak-season ingredients into play in sophisticated preparations Like his mentor executive chef Dan Barber Kunk artfully combines flavors and textures Here delicate macircche leaves are tucked alongside crunchy curried almonds and shards of cheese lend a salty bite to warm asparagus and broccoli rabe But the saladrsquos secret star is the pickled shallot sprinkled throughout its brilliant pink color pops in a sea of green and the piquant flavor lends each bite an element of surprise

In a saucepan bring the shallots red wine vinegar frac12 teaspoon salt 2 tablespoons sugar and frac14 teaspoon pepper to a simmer over medium-high heat Turn off the heat and let the mixture stand for 20 minutes Transfer to a covered container and refrigerate overnight

Preheat the oven to 350deg Toss the almonds with frac14 teaspoon olive oil frac14 teaspoon salt and frac14 teaspoon pepper and toast for 15 minutes Transfer to a bowl and toss with the remaining frac14 teaspoon sugar and the curry powder Transfer to paper towels and reserve

Bring a large pot of lightly salted water to a boil Working with one vegetable at a time blanch the asparagus broccoli rabe sugar snap peas and snow peas in boiling water until crisp-tender about 3 minutes each Transfer to paper towels to drain

Place the drained vegetables in a large bowl and add the remaining frac12 teaspoon olive oil the white wine vinegar lemon juice chives and pickled shallot mixture and toss to coat Season with salt and pepper add the macircche and toss gently to coat

Divide the salad among 4 plates and scatter the curried almonds between the vegetables Sprinkle each salad with cheese and serve

3 medium shallots finely chopped

frac12 cup red wine vinegar

frac34 teaspoon salt divided

2 tablespoons plus frac14 teaspoon sugar divided

frac12 teaspoon black pepper divided

frac14 cup blanched and peeled almonds

frac34 teaspoon extra-virgin olive oil divided

frac14 teaspoon curry powder

1 bunch asparagus trimmed

1 bunch broccoli rabe trimmed

frac12 cup sugar snap peas

frac12 cup snow peas

frac12 teaspoon white wine vinegar

frac12 teaspoon lemon juice

1 tablespoon finely chopped chives

4 cups macircche or baby spinach

Coarsely grated Parmesan or Pecorino cheese

1

2

3

4

5

INGREDIENTS

All-Clad Stainless SteelMultipot with Mesh Inserts 8-Qt

Williams-Sonoma Goldtouch Nonstick 6-Piece Essentials Bakeware Set

Glass Pitcher with Lid

Spider Skimmer

EQUIPMENT FROM WILLIAMS-SONOMACOM

YIELD 4 SERVINGS

DIRECTIONS

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

Blue Hill NYTREVOR KUNK

21

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

GRILLED PORK STEAK WITH PEACHES AND HERB PUREE

At the famed New Orleans restaurant August chef de cuisine Michael Gulottandasha proteacutegeacute of celebrity chef John Beshndashcoats a thick pork blade steak with Creole spices and honey before grilling it alongside ripe peaches Tangy ricotta salata cheese and a punchy herb pureacutee round out the dish Perfect for your next barbeque it can easily be made indoors or out Either way our summer grilling just got a whole lot sweeter

In a large bowl evenly coat the steak with Creole spice blend Season with salt and rub frac12 cup honey all over the pork Set aside Pit and halve the peaches Toss them with the Aleppo pepper 3 tablespoons of the olive oil and salt

Heat a grill pan over high heat and lightly coat with oil (Alternatively prepare a medium-hot grill) Place the peaches cut side down on the hot pan and cook over medium heat until grill marks form about 3 to 4 minutes Flip the peaches and cook until the peaches are warmed through about 3 minutes longer Carefully transfer the peaches to a large bowl along with any pan juices and let them cool for 2 minutes Toss the peaches with the remaining 1frac12 cups honey and the rice wine vinegar and set aside

Wipe out the pan and lightly coat with oil Heat the pan over medium heat Add the steak and cook for 5 minutes then turn and cook for 15 minutes longer flipping every 5 minutes

While the pork cooks combine the garlic parsley basil scallions and the remaining 1 cup olive oil in a blender and process at high speed until the mixture is pureacuteed but still slightly chunky about 30 seconds Season with salt and set aside

After the steak has cooked for 20 minutes use a pastry brush to coat it with the peach marinade Continue cooking brushing occasionally until the glaze is bubbling and the steak is cooked to desired doneness about 4 to 6 minutes for medium (an instant thermometer inserted into the middle of the steak should register 145deg) Transfer the steak to a cutting board cover with foil and let rest for 10 minutes

Slice the steak into 1-inch pieces and top with the peaches and ricotta salata Garnish with parsley and basil sprigs and serve with the herb pureacutee for dipping

1 pork blade steak about 2 pounds (cut 2 inches thick)

3 tablespoons Creole spice blend

Salt

2 cups honey divided

4 ripe peaches

2frac12 teaspoons Aleppo chile pepper (or 2 teaspoons sweet paprika plus frac12 teaspoon cayenne pepper)

1 cup plus 3 tablespoons extra-virgin olive oil divided plus more for the pan

1 tablespoon rice wine vinegar

4 garlic cloves

frac14 cup flat-leaf parsley plus sprigs for garnish

10 large basil leaves plus sprigs for garnish

3 scallions light- and dark-green parts only

3 ounces ricotta salata thinly sliced

1

2

3

4

5

6

INGREDIENTS

YIELD 4 TO 6 SERVINGS

DIRECTIONS

Apilco Oval PlatterMedium

Le Creuset Bistro Round Grill

Shun Classic Carving Set

OXO Nonstick Tongs 12rdquo

EQUIPMENT FROMWILLIAMS-SONOMACOM

August New OrleansMICHAEL GULOTTA

23

CARAMELIZED SHRIMP WITH LEMONGRASS THAI CHILES AND GINGER

Justine Kelly the chef de cuisine at Charles Phanrsquos The Slanted Door in San Francisco uses an unparalleled (not to mention easy to make and store) caramel sauce as a base for this flavorful shrimp dish A classic Vietnamese meal itrsquos an exercise in harmony the sweet palm sugar mingles with the intensity of the fish sauce as fresh lemongrass garlic and ginger further elevate the richly seasoned shrimp The result is a dish layered with flavors that needs only a simple accompaniment of steamed rice to soak up the complex sauce

If using head-on shrimp use scissors to remove the sharp spikes at the tail and in the center of the head Cut off the eyes and discard Separate the head from the body and set the heads aside Peel each shrimp body removing the tail then devein Sprinkle with the pepper and set aside

Make the caramel sauce In a large saucepan set over medium-low heat gently melt the sugar stirring frequently until the sugar is lump-free completely melted and just beginning to boil about 12 to 14 minutes Remove the pan from the heat and very slowly stir in the fish sauce (it will bubble up)

In a large high-sided skillet heat the oil over medium heat Add the shallots chiles and reserved shrimp heads (if using) and cook until fragrant about 30 seconds Add the lemongrass garlic and ginger and cook for 1 minute longer Stir in the chicken stock and frac12 cup of the hot caramel sauce (Leftover sauce can be refrigerated for several months)

Add the shrimp to the pan and toss to coat Increase the heat to medium-high and cook stirring occasionally until the shrimp are bright pink about 6 minutes Transfer to a platter and serve immediately accompanied by the steamed rice

2 pounds fresh shell-on shrimp (16 to 20 shrimp heads optional)

frac14 teaspoon freshly ground black pepper

1 pound brown palm sugar chopped into pieces (available at Asian markets)

1frac14 cups fish sauce

2 tablespoons vegetable oil

2 shallots thinly sliced

2 Thai chiles halved diagonally

frac14 cup finely chopped lemongrass (from the fleshy base of 3 stalks)

1 teaspoon finely chopped garlic (about 1 clove)

One 2-inch piece ginger peeled and cut into matchsticks

frac14 cup chicken stock or water

3 cups steamed white rice for serving

1

2

3

4

INGREDIENTS

YIELD 6 SERVINGS

DIRECTIONS

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

The Slanted Door SFJUSTINE KELLY

EQUIPMENT FROM WILLIAMS-SONOMACOM

La Chamba Colombian Clay Oval Casseraole Dish

Wuumlsthof Pull-Apart Shears

All-Clad d5 Stainless-Steel Saucepan 4-Qt

10-Piece Glass Bowl Set

25

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

FARRO SALAD

Campanilersquos farro salad is rich in flavor and color eradicating any thoughts of lettuce being mandatory in salads The restaurantrsquos recently departed chef de cuisine Erica Lins starts the dish by toasting the ancient grain farro further enhancing its nutty flavor She then cooks the farro in water while making the cumin-scented dressing Laced with lemon juice and red wine vinegar the dressing bursts with the spicy aroma of ground cumin The cooked farro is tossed with the dressing and a mix of sliced pears and black olives punctuating the dish with sweet and salty notes Topped with brilliant pink pomegranate seeds and mild ricotta salata this farro salad is a balanced blend of earthy sweet and bright flavorsndashideal enjoyed as either a side dish or a light meal

Make the farro In a medium skillet set over medium heat warm 2 tablespoons of the olive oil Add the farro and cook stirring frequently until the farro has darkened slightly in color and smells toasted 3 to 4 minutes Cover the farro with 2 cups water bring to a boil cover the pan and simmer until the farro is tender and the water has been absorbed 25 to 30 minutes Let cool slightly then refrigerate until cool about 20 minutes

Make the dressing In a large mixing bowl combine the lemon juice cumin shallot red wine vinegar and the remaining 2 tablespoons of olive oil Season lightly with salt and pepper Stir in the parsley pear black olives and the reserved farro Toss to combine spread the salad out on a large platter top evenly with the ricotta salata and pomegranate seeds and serve immediately

frac14 cup extra-virgin olive oil divided

1 cup farro

frac14 cup fresh lemon juice (from about 1 lemon)

1 tablespoon ground cumin

1 tablespoon minced shallot

3 tablespoons red wine vinegar

Salt and freshly ground pepper

frac14 cup parsley leaves

1 pear--peeled cored and thinly sliced

frac14 cup cured black olives pitted and sliced

frac34 cup grated ricotta salata

frac14 cup pomegranate seeds

1

2

INGREDIENTS

YIELD 4 SERVINGS

DIRECTIONS

Formerly of Campanile LAERICA LINS

Shun Edo Santoku 7rdquo knife

Microplane Box Grater OXO Citrus Juicer Press

All-Clad d5 Stainless-Steel Saucepan 4-Qt

EQUIPMENT FROM WILLIAMS-SONOMACOM

27

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

ROASTED BUTTERNUT SQUASH SOUP WITH SPICY SEEDS

For this roasted butternut squash soup Derek Clayton the corporate chef at Michael Symonrsquos Lola in Cleveland brings out the squashrsquos inherent sweetness with maple syrup But he wisely prevents it from becoming cloying by adding a wallop of jalapentildeo Although the brightly colored and flavored soup is brilliant on its own Claytonrsquos garnishes are an especially fine finish He tosses toasted squash seeds in a mixture of butter cayenne pepper cinnamon and salt before sprinkling them over the soup along with cilantro and crisp apple

Preheat the oven to 400deg Slice the squash in half lengthwise scoop out the seeds and fibrous pulp and separate the seeds from the stringy pulp Reserve the seeds Use a sharp knife to score the neck portion of the squash several times then rub the flesh with olive oil and season with salt Roast the squash cut side down on a baking sheet until tender and lightly caramelized about 1 hour

In a colander rinse the reserved seeds and dry with paper towels Place on a sheet pan and toast in the oven for 5 minutes until golden and fragrant In a small bowl whisk together the melted butter cayenne pepper cinnamon and a large pinch of salt Toss the seeds in the mixture and set aside

In a medium stockpot set over medium heat heat about 1 tablespoon of vegetable oil Add the onions carrots celery and jalapentildeo if using and cook stirring often until tender about 10 minutes Add the maple syrup and cook stirring frequently until the syrup is reduced by two-thirds about 5 minutes Remove the stockpot from the heat and set aside

When the squash is done remove it from the oven and allow it to cool briefly Remove the squash flesh from the skin and mix it into the stockpot with the onion-and-carrot mixture Return the stockpot to the stove Turn the heat to medium add the chicken stock and cream if using bring to a simmer and cook for 10 minutes Carefully transfer the soup to a blender and blend until smooth Season with cider vinegar and salt Serve the soup hot with the apple cilantro and toasted seeds

1 butternut squash (about 3 pounds)

Olive oil

Salt

1 teaspoon butter melted

2 pinches cayenne pepper

1 pinch ground cinnamon

Vegetable oil

2 yellow onions finely chopped (about 2 cups)

2 medium carrots chopped (about 1 cup)

2 medium celery ribs chopped (about frac12 cup)

frac12 jalapentildeo seeded and finely chopped (optional)

frac14 cup maple syrup

4 cups chicken stock

frac12 cup heavy cream (optional)

Cider vinegar

1 Granny Smith apple thinly sliced into matchsticks

frac12 cup cilantro leaves

1

2

3

4

INGREDIENTS

YIELD 6 SERVINGS

DIRECTIONS

Lola ClevelandDEREK CLAYTON

EQUIPMENT FROM WILLIAMS-SONOMACOM

Le Creuset Enamel Steel Stock Pot

Apilco Lionrsquos Head SoupBowls (Set of 4)

Goldtouch Nonstick Cookie Sheet

Hickory Cutting Board 10-Piece Glass Bowl Set

29

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

The Breslin NY

ROASTED BRUSSELS SPROUTS WITH BACON CARAMELIZED ONIONS AND SAGE

To make this brilliant side sous chef Katharine Marsh of New York Cityrsquos The Breslin Bar amp Dining Room blanches then roasts Brussels sprouts before tossing them with sweet caramelized onions bacon and sage A finishing touch of lemon juice olive oil chile flakes and flaky sea salt deepens the flavors Bright in color and deep in flavor the dish is a wonderful addition to a holiday--or even a weeknight--table

In a large skillet set over low heat heat the olive oil Add the onions and a large pinch of Kosher salt and cook stirring occasionally until the onions are sweet and caramelized about 30 minutes Remove from the heat and set aside

In a large stockpot blanch the Brussels sprouts in salted boiling water until bright green and just tender about 5 minutes Remove the Brussels sprouts from the water and set aside to cool Cut some of the larger Brussels sprouts in half but leave the smaller ones whole

In a medium skillet set over medium heat cook the bacon stirring occasionally until it is crisp on all sides about 5 minutes Pour off the excess fat leaving about 1 tablespoon Add the halved Brussels sprouts cut side down to the pan and cook without stirring over medium heat until the sprouts are tender and nicely caramelized Add the remaining sprouts to the pan and cook until browned about 5 minutes more Stir in the caramelized onions and sage Finish the dish with a few drops of freshly squeezed lemon juice sea salt chile flakes and a drizzle of olive oil all to taste Serve immediately

2 tablespoons extra-virgin olive oil plus more for serving

2 medium white onions thinly sliced (about 2 cups)

Kosher salt

1 pound Brussels sprouts tough outer leaves removed and trimmed

4 ounces slab bacon cut into medium cubes (about frac14 cup)

5 fresh sage leaves finely chopped

1 medium lemon

Flaky sea salt (such as Maldon)

Crushed red chile flakes

1

2

3

INGREDIENTS

YIELD 4 SERVINGS

DIRECTIONS

KATHARINE MARSH

EQUIPMENT FROM WILLIAMS-SONOMACOM

All Clad Stainless-Steel French Skillet

All Clad d5 Stainless-Steel Stockpot

Cherry Wood 12rdquo Bowl 10 Piece Glass Bowl SetShun Edo Santoku Knife

31

SEE A VIDEO AND GET TIPS ATHTTPSOUSCHEFSERIESCOM

SARAH GRUENEBERG

SLOW-ROASTED PRIME RIB

This slow-roasted prime rib courtesy of Sarah Grueneberg the executive chef at Chicagorsquos Spiaggia is ideal for the holiday season Grueneberg covers the bottom of the roasting pan with tomatoes and shallots although she says Brussels sprouts or carrots are just as tasty She then lays a six-pound bone-in prime rib roast on the vegetables Rubbed with a blend of garlic and herbs the roast boasts a flavorful crust tender juicy meat and flavor-packed vegetables Best of all this prime rib requires little hands-on cooking leaving plenty of time to enjoy the rest of the seasonrsquos festivities

Two hours before cooking remove the roast from the refrigerator and bring to room temperature After 1frac12 hours season with sea salt and pepper and set aside for 30 minutes more

Preheat the oven to 500deg In a small bowl whisk together the garlic rosemary thyme and olive oil Rub the mixture all over the roast

In a large roasting pan place the shallots tomatoes and butter in an even layer on the bottom of the pan Place the prime rib on top of the shallot mixture bone side down Place the pan in the oven for 15 minutes then lower the oven temperature to 325deg and cook basting the prime rib every 30 minutes with the pan drippings until a thermometer inserted in the center of the roast registers 115deg to 120deg for rare or 120deg to 125deg for medium-rare about 1 to 1frac12 hours

Remove the roast from the oven cover with aluminum foil and set aside to rest for 20 minutes Using a sharp carving knife remove the bones from the roast and slice the meat crosswise into frac14- to frac12-inch-thick slices

To serve place the roasted shallots and tomatoes on a large platter and top with the slices of prime rib Season with sea salt and pepper and drizzle with the balsamic vinegar Serve immediately

6-pound bone-in prime rib roast

Flaky sea salt (such as Maldon)

Freshly ground black pepper

8 garlic cloves finely chopped

10 rosemary sprigs leaves removed and finely chopped (about 2 tablespoons)

10 thyme sprigs leaves removed and finely chopped (about 1 tablespoon)

2 tablespoons extra-virgin olive oil

10 shallots peeled and left whole

10 Kumato Campari or Roma tomatoes

4 tablespoons unsalted butter cut into cubes

High-quality 8-year-old balsamic vinegar

1

2

3

4

5

INGREDIENTS

YIELD 8 TO 10 SERVINGS

DIRECTIONS

All-Clad Stainless-Steel Flared Roaster

Wuumlsthof Classic IkonCarving Set

Umbria Ceramic Platter Taylor Elite Digital Instant Read Thermometer

EQUIPMENT FROM WILLIAMS-SONOMACOM

Spiaggia Chicago

33

S O U S C H E F S E R I E S C O M

Donrsquot miss new recipes inthe series

See a video of each sous chef from the series making his or her recipe

S I G N U P