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Whose ready to bring award-winning recipes to their home kitchen? Lucky for us, four American Express Global Dining Collection chefs have shared some of their favorite recipes exclusively with Departures to make at home.
Michael Solomonov, who helms Philly’s own Zahav, offers up a delicious hummus recipe that only take five minutes to make. For those in desperate need of some Italian cuisine (aren’t we all?) Nancy Silverton (you can find her book Twist of the Wrist here) is the James Beard Award-winning chef of Los Angeles’ Pizzeria Mozza. She shared four easy-to-prepare recipes, from a delectable seared beef fillet to linguine with pancetta.
The best part about these dishes? Most can be made using pantry essentials (chickpeas, linguine, and black beans, to name a few). So without further ado: assemble some ingredients, turn on your favorite album or podcast, pour a glass of wine, and get cookin’.
Jason Atherton, Pollen Street Social, Social Eating House, and City Social, Among Others
Spanish Chorizo Chicken Stew
I love to make this as it’s super quick and a one pot wonder, which I try to do a lot at home. I can then relax with Irha, my wife, with a lovely bottle of wine and a pot of food.
1 lb chicken thighs roasted till golden
8 oz. tomato fondue or you can use ready made tomato sauce from a good supermarket
1/8 lb chorizo diced
Handful of haricot beans
I onion chopped but large
3 cloves of garlic minced
I carrot diced
I liter of stock or stock cube
Splash of sherry vinegar
Sweat off the onions, garlic and carrot in olive oil for a few minutes, then add the chorizo. It will release it’s oil, then add sherry vinegar, reduce, then add the beans and chicken and fondue. Boil and add the stock to cover, and bake in the oven at 350 for around 50 minutes. When cooked, drain a little of the stock, reduce it to intensify the flavor, and then pour back over the chicken and add parsley and serve.
Roca Brothers, El Celler de Can Roca
Mint Soup With Egg and Bread
This is a very humble and tasty recipe my mother uses to cook for her once the day is over and allows us to reuse the stale bread instead of wasting it.
Ingredients (For four persons)
1 qt of vegetable, or vegetable and legumes stock.
A fresh mint sprig.
A nice splash of virgin olive oil
Stale bread in thin slices (best at least of the day before)
We put on the heat a pot with stock and the fresh mint. Let it boil for four minutes, remove the mint and add the bread, oil and salt.
We let it boil a few more minutes by whisking the soup with a mixer or some rods so that the bread melts.
Add the eggs and continue beating so that they mix well with the soup.
We serve decorating with toasts and some mint sprigs.
"If we use mint we must know that it blackens very easily, which means that, once broken, it has to be used immediately," said Lawton. "A good way to improve the dish is to use peppermint oil to give more flavor to the soup."
Michael Solomonov, Zahav
5-Minute Hummus With Quick Tehina Sauce
Makes about 4 cups
Quick Tehina Sauce
1 garlic clove
1 (16-ounce) jar tehina
Juice of 1 lemon
1 teaspoon ground cumin
1 tablespoon kosher salt
1 to 1½ cups ice water
2 (15.5-ounce) cans chickpeas, drained and rinsed
Nick off a piece of the garlic (about a quarter of the clove) and drop it into the bowl of a food processor. Squeeze the lemon juice into the bowl. Pour the tehina on top, making sure to scrape it all out of the container, and add the cumin and salt.
Process until the mixture looks peanut buttery, about 1 minute, then stream in the ice water a little at a time with the motor running. Process until the mixture is smooth and creamy and lightens to the color of dry sand. Now you have Quick Tehina Sauce!
Add the chickpeas to the sauce and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely processed and the hummus is smooth and uniform in color.
5-MINUTE HUMMUS is excerpted from ISRAELI SOUL © 2018 by Michael Solomonov and Steven Cook. Photography © 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
Nancy Silverton, Osteria Mozza
Seared Beef Filet with Black Beans, Avocado, and Green Chile Salsa
The salsa added to these black beans has all the flavors you need to turn simple canned beans into something worthy of the filet you’re putting on top of them.
1⁄4 cup extra-virgin olive oil
2 large garlic cloves, grated or minced (about 2 teaspoons)
2 teaspoons kosher salt, plus extra for seasoning
1 cup green chile salsa
1 15-ounce can black beans, rinsed and drained (about 1 1⁄2 cups)
1⁄4 cup chopped fresh cilantro leaves, plus 4 whole sprigs for garnish
4 6-ounce beef filets (about 3⁄4 inch thick)
Freshly ground black pepper
1⁄4 cup canola oil (or other neutral-flavored oil)
1 ripe (or 2 tiny) Hass avocado
High-quality extra-virgin olive oil, for drizzling
Lime, for squeezing over the avocado
Heat the olive oil, garlic, and a pinch of kosher salt in a medium saucepan over medium-high heat and sauté for about 1 1⁄2 minutes, until the garlic is soft and fragrant, stirring constantly so the garlic doesn’t brown. Turn the heat up to high, add the salsa, and cook for about 2 minutes to warm it through, stir- ring often to keep the salsa from scorching. Add the black beans, reduce the heat to low, and cook for 3 to 4 minutes to warm the beans through and meld the flavors. Turn off the heat and stir in the cilantro.
Season both sides of each steak with the kosher salt and freshly ground black pepper. Heat the canola oil in a large skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at this point). Place the steaks in the skillet and sear them on one side for 2 minutes if you want them medium-rare, 4 minutes for medium. Flip the steaks, turn off the heat, and let them sit in the skillet until the skillet goes quiet, about 3 minutes.
Spoon the black beans onto four plates, dividing them evenly. Place the beef filets first-cooked side up on top of the beans. Halve the avocado, remove the pit, and cut each half crosswise into quarters. (If you’re using tiny avocados, cut each avocado in half.) Remove and discard the peel and place one quarter on each filet. Drizzle the avocado with the high-quality olive oil, a few drops of lime juice, sea salt, and freshly ground black pepper. Top with a sprig of cilantro.
Seared Salmon With Lentils and Salsa Rustica
Salsa rustica is an interesting mix of hard-cooked eggs, almonds, basil, and mint. You don’t see it very often and I don’t know why that is because it’s delicious and very easy to make. I like to use thick salmon fillets in this dish, so I cook them on all four sides.
Ingredients for Salsa Rustica
1⁄4 cup whole almonds, with their skins on
3 tablespoons extra-virgin olive oil, plus more to toss with the almonds
2 large eggs
3 tablespoons finely chopped fresh mint leaves
1 heaping tablespoon basil paste
Ingredients for Lentils
1 cup extra-virgin olive oil
2 large garlic cloves, grated or minced (about 2 teaspoons)
2 15-ounce cans lentilsor
2 19-ounce cans lentil soup, rinsed and drained (about 3 cups)
4 6-ounce king salmon fillets (about 1 1⁄2 inches thick; preferably wild king salmon), with skin on, or 4 6-ounce sushi- grade tuna steaks (1 1⁄2 inches thick)
Kosher salt and freshly ground black pepper
1⁄4 cup canola oil (or other neutral-flavored oil)
Lemon, for squeezing over the fish
Adjust the oven rack to the middle position and preheat the oven to 325°F. Spread the almonds on a baking sheet and toast them in the oven, shaking the pan occasionally for even toasting, for 15 to 20 minutes, until they’re lightly browned and fragrant. Remove the almonds from the oven, drizzle them with olive oil, sprinkle them with kosher salt, and toss to coat. Set the almonds aside to cool slightly, and then coarsely chop them.
To hard-cook the eggs, place them in a medium saucepan with enough water to cover, salt the water generously, and bring it to a boil over high heat. Reduce the heat to low and simmer the eggs for about 5 to 8 minutes until the yolks are cooked but bright yellow (I sometimes put an extra “tester” in the pot). While they’re cooking, fill a large bowl with ice water. When the eggs are done, drain and immediately plunge them into the ice water to chill. (This pre- vents the eggs from cooking any further before they are peeled.) When the eggs are cool, peel them and separate the whites and yolks.
To make the salsa rustica, coarsely chop the egg whites and egg yolks separately and place both in a medium bowl. Add the almonds, olive oil, mint, and basil paste and toss gently to combine. Season with kosher salt if necessary.
To make the lentils, heat 1⁄2 cup of the olive oil with the garlic and a pinch of kosher salt in a medium saucepan over medium-high heat and sauté for about 1 1⁄2 minutes, until the garlic is soft and fragrant, stirring constantly so the garlic doesn’t brown. Add the lentils and cook them for about 3 minutes, stirring occasionally, until they’re warmed through. Remove the pan from the heat and season the lentils with kosher salt.
Rinse the salmon fillets under cool water, pat them dry with paper towels, and season both sides with kosher salt and freshly ground black pepper.
Heat the canola oil in a large, nonstick skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Put the salmon fillets in the pan, skin side down. Place a flat lid or plate smaller than the diameter of the pan on top of the fish and press down on it gently for about 4 minutes. (This helps to render a crispy skin.) Remove the lid or plate and reduce the heat to medium. Slide a thin spatula under the salmon fillets to release any sticking spots and gently turn them on their sides; cook for 1 minute on each of the two sides. Turn and cook the salmon on the fourth side for 1 minute. Turn off the heat and let the salmon cook from the residual heat of the pan for 1 minute more.
Spoon the lentils onto four plates, dividing them evenly, and place the salmon skin side up on top of the lentils. Squeeze a few drops of lemon juice and sprinkle sea salt over each fillet and spoon the salsa rustica on top.
Linguine With Borlotti Beans and Pancetta
Pancetta is so flavorful and salty that even I, a major salt lover, didn’t add more salt to this dish. This recipe may seem to call for a lot of arugula, but when the arugula is folded into the hot pasta, it wilts down dramatically and is just enough to add good color and a nice fresh element. If you don’t have a skillet large enough to hold the arugula before it wilts, transfer the sauce to a large serving bowl, add the arugula and the hot pasta, and let it sit for about 1 minute so the hot pasta wilts the arugula. Then toss to incorporate the pasta with the sauce.
8 ounces linguine
1 3⁄4-inch-thick slab pancetta (about 4 ounces)
2 tablespoons extra-virgin olive oil
1 15-ounce can borlotti beans (about 1 1⁄2 cups), rinsed and drained
1 small shallot, grated or minced (about 1 teaspoon)
1 large garlic clove, grated or minced (about 1 teaspoon)
1 1⁄2 cups passato or roughly chopped San Marzano tomatoes, with their juice
12 cups loosely packed arugula leaves
Lemon for squeezing over the pasta
Freshly ground black pepper
Parmigiano-Reggiano wedge, for grating
Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the linguine, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it’s al dente. (Since cooking times vary, refer to the package instructions for the recommended time and taste the pasta for doneness frequently while it cooks.)
While the water is coming to a boil and the pasta is cooking, slice the pancetta into three 1⁄4-inch-thick slices and cut each slice crosswise into 1⁄2-inch pieces.
Heat the olive oil in a large skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Add the pancetta and cook for about 1 1⁄2 minutes, stirring frequently, until it begins to brown. Reduce the heat to medium and continue to cook the pancetta for about 2 minutes, stirring occasionally, until it’s cooked through and evenly browned. Turn the heat up to medium-high, and add the beans, shallot, and garlic and sauté until the shallots are soft and the garlic is soft and fragrant, about 11⁄2 minutes, stirring constantly so the garlic doesn’t brown. Add the passato and cook it for about a minute to warm it through. Turn off the heat, add the arugula in handfuls, and fold it into the sauce to wilt the leaves.
Use tongs to lift the pasta out of the water and transfer it quickly, while it’s still dripping with water, to the skillet with the sauce. Toss to coat the pasta with the sauce. Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds. Squeeze a few drops of lemon juice over each serving and top with freshly ground black pepper and a generous grating of Parmesan cheese.
Orecchiette With Peas, Prosciutto, and Crème Fraîche
Frozen peas are so tender and sweet that this classic springtime pasta dish isn’t compromised by substituting them for fresh-shucked peas. These “little ears” of pasta are the ideal shape for capturing the tiny peas.
1 1⁄2 teaspoons kosher salt, plus more for the pasta water
8 ounces orecchiette
3 tablespoons extra-virgin olive oil
6 large garlic cloves, grated or minced (about 2 tablespoons)
1 cup frozen petite peas (about 4 ounces)
1 cup crème fraîche
6 thin slices prosciutto(about 3 ounces), torn in half
12 small basil leaves
Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the orecchiette, return the water to a boil, and cook the pasta, stirring occasionally to prevent it from sticking together, until it’s al dente. (Since cooking times vary depending on the thickness of the pasta, refer to the package instructions for the recommended time and taste the pasta for doneness frequently while it cooks.)
While the water is coming to a boil and the pasta is cooking, heat the oil, garlic, and a pinch of kosher salt in a large skillet over medium-high heat and sauté until the garlic is soft and fragrant, about 11⁄2 minutes, stirring constantly so the garlic doesn’t brown. Reduce the heat to medium and stir in the peas, crème fraîche, and the 1 1⁄2 teaspoons of kosher salt. Bring the sauce to a simmer and cook, stirring constantly, for about 1 minute, until the sauce is warmed through.
Reserve 1⁄3 cup of the pasta water, drain the pasta and transfer it quickly, while it’s still dripping with water, to the skillet with the sauce. Add the reserved pasta water, stir to coat the pasta with the sauce and cook the pasta and sauce together over high heat for about 2 minutes, until the ingredients are combined.
Spoon the pasta out of the skillet and pile it into high mounds on four plates, dividing it evenly. Spoon the sauce left in the skillet over the pasta. Rumple 3 pieces of prosciutto and lay 3 basil leaves over each serving.
These recipes are excerpted from Twist of the Wrist by Nancy Silverton ($20, amazon.com)