Featured Chefs
Contributing chefs were asked to submit recipes the home cook could prepare in about 30 minutes or so with ingredients that are available at most grocery stores. Many of these talented chefs are James Beard award winners or nominees. Many of the chefs have been featured in magazines such as Bon Appetit, Food & Wine, or The Wine Spectator. All of the chefs are creative and generous, they love the challenge of developing excellent recipes for those on a restricted diet. Wine recommendations accompany the recipes.
The rest of the cookbook is filled with easy family recipes–see Table of Contents
Michael Kornick, mk, Chicago
Leek and Saffron Soup with Sauteed Shrimp
Tom Douglas, Dahlia Lounge, Seattle
Moroccan Chickpea Stew Curry Roasted Vegetables
Brown Rice with Pine Nuts and Currants
Charlie Trotter, Charlie Trotter’s, Chicago
Sauteed Salmon with Caramelized Onion-Strewn Grits
and Portobello Mushroom-Red Wine Sauce
Linda Yamada, The Beach House, Kauai
Seared Sea Scallop-Green Papaya Salad with Cranberry Essence
Gerry Hayden, Aureole, New York
Caramelized Cremini Mushroom Soup with Fresh Rosemary
Pan-Roasted Pork Tenderloin with Fennel, Radish, and Arugula Salad
Bob Kinkead, Kinkead’s, Washington D.C.
Jicama Slaw Grilled Mahi-Mahi with Tomatillo Sauce
Dennis Leary, Rubicon, San Francisco
Mustard Crusted Black Cod with White Asparagus, Black Trumpet Mushrooms,
Leek-Potato Puree, and Seville Orange Vinaigrette
Kathy Casey, Kathy Casey Food Studios, Seattle
Sunday Slow-Cooked Roast Beef with Half a Bottle of Wine and a Cup of Garlic
Lynne Vea, Seattle
Roasted Root Vegetables over Warm Goat Cheese Medallions
Gnocchi Sauteed with Rosemary, Sage, and Almonds
Warm Winter Scallop Salad with Shiitake Mushrooms and Apples
French New Potato Salad with Summer Herb Coulis
Green Beans with Pecan Paste
Spicy Winter Tomato Salad
Todd Gray, Equinox, Washington D.C.
Yellow Tomato Soup with Avocado, Red Onion and Mint.
Red Snapper Fillet with Spaghetti Squash, Saffron, and Tomato Cream
Grand Marnier Semifreddo with Bittersweet Chocolate Sauce and Local Blackberries
Hans Bergmann, Cacharel, Dallas-Ft. Worth
Butternut Squash Soup with Roasted Chestnuts
Sauteed Lamb Chops with Goat Cheese on a Roasted Red Pepper
Sauce with Sun-Dried Tomatoes
Turnip Timbale Souffle; Cranberry Souffle
Ludger Szmania, Szmania’s Seattle
Groovy Gnocchi with Portobello Mushroom Carpaccio
Stuffed Quail with Spinach, Pine Nuts, and Fresh Chanterelle Mushrooms
Christian Svalesen, 36, Dallas
Pan-Fried Crab Cakes with Tomato Coulis and Cilantro Oil
Mexican Green Soup
Grilled Swordfish Steak over Grilled Eggplant Tapenade with Basil Oil
Barbara Figueroa, The Warwick Hotel, Seattle
Northwest Paella
Suzanne Goin, Lucques, West Hollywood
Panna Cotta with Dried Fruit Compote
Christopher Kimball, Cook’s Illustrated Magazine
Braised Tuna with Ginger and Soy
Master Recipe for Long Grain White Rice
Erol Tugrul, Cafe Margaux, Cocoa, Florida
Cream of Yellow Squash Soup
Chicken a la Margaux
Grilled Garlic-Studded Portobello Mushrooms with Roasted Tomato Basil Sauce
Thoa Nguyen, Chinoise Cafe, Seattle
Coconut Chicken
Marcella Rosene, Pasta & Co., Seattle
Baked Cheese Wafers
Marinara Sauce
Red Sauce with Sweet Butter Clams and Pasta
Tomato Basil Soup
Minestrone Genovese
