November 6th, 2010 - Barbara Feiner
If you’re a fan of TV cooking competitions, you know cheftestants sometimes do themselves in by going overboard with ingredients. Judges remind them to simplify their dishes and allow natural flavors to shine through.
Chef Michael Chiarello, a finalist on the first season of Bravo’s Top Chef Masters and owner of Bottega Napa Valley, gets it. Simplicity trumps fussiness, and his food is clean and elegant. (Check out his recipes for Radicchio Salad and Home-Style Minestrone.)
As noted yesterday, the roasting process is ideal for winter squash, as the vegetable’s natural sugars caramelize as it cooks. Add some organic butter, salt and pepper, and you have an easy-to-prepare side dish for your Thanksgiving table.
Read More:Michael Chiarello’s Roasted Winter Squash
April 6th, 2010 - Barbara Feiner
Radicchio, known for its gorgeous red leaves, was first cultivated in Italy in the 15th century.
A member of the chicory family, it spices up any salad. (Check out our previously posted recipes for Romaine, Pecan and Pear Salad and Chicken, Strawberry & Fennel Salad.)
Radicchio can be pricey in mainstream and organic supermarkets (about $5 for a small head), so it’s a great item to add to your farmers’ market shopping list. Click here to find a location near you.
Today’s recipe comes from Chef Michael Chiarello, host of the Food Network’s Easy Entertaining With Michael Chiarello and author of several cookbooks, including Michael Chiarello’s Casual Cooking and Napa Stories: Profiles, Reflections and Recipes from the Napa Valley. The salad pairs wonderfully with his recipe for Home-Style Minestrone, which I posted in October 2008.
As for wine, Chef Chiarello advises readers to serve the salad with a Cavit Riesling or Pinot Grigio.
Makes 4 servings
3 tablespoons fresh lemon juice
3 tablespoons honey
1/4 teaspoon sea salt (preferably gray salt)
Freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
1 small head radicchio
1 bunch watercress
1 unpeeled Granny Smith apple
- In 8-inch skillet, mix lemon juice, honey, salt and pepper. Cook over medium heat, beating occasionally with wire whisk, until honey is dissolved.
- Remove from heat; beat in olive oil. Taste and adjust the seasoning. Let cool to room temperature.
- Cut radicchio through the core into quarters; remove core. Next, cut radicchio crosswise into thin ribbons, and place in a large bowl.
- Remove thick stems from watercress; mix watercress with radicchio.
- Cut apple in half lengthwise; remove core. Next, cut apple crosswise into paper-thin slices. (A vegetable slicer is handy for this.)
- Add apple to radicchio and watercress. Toss with enough dressing to moisten salad.
Recipe courtesy of Chef Michael Chiarello and Blackstone Winery
Read More:Radicchio Salad
October 4th, 2008 - Barbara Feiner
Cooking shouldn’t be a chore; it should be a celebration.
“Any chef knows that the secret to truly great cooking is not any special technique,” says Chef Michael Chiarello, host of the Food Network’s Easy Entertaining With Michael Chiarello and author of several cookbooks, including Michael Chiarello’s Casual Cooking and Napa Stories: Profiles, Reflections and Recipes from the Napa Valley. “To create incredible meals, all you need is high-quality ingredients.”
Here is one of Chiarello’s newest soup recipes. Serve it with cheese, and pair with a rich Cabernet Sauvignon.
All of the ingredients should be available at your local natural and organic food store.
Makes 10 servings (about 1½ cups each)
- 1/4 cup extra-virgin olive oil
- 6 medium cloves garlic, chopped
- 2 cups finely chopped yellow onions (2 small)
- 1 cup diced celery (2 medium stalks)
- 1 cup diced carrots (2 medium)
- 1 tablespoon finely chopped fresh rosemary or thyme leaves
- 1 can (15 oz.) cannellini beans, drained
- 1½ cups undrained diced tomatoes (half of a 28-oz. can)
- 4 cups diced green or yellow zucchini (5 small)
- 1 cup uncooked tubetti pasta or other small tube pasta (4 oz.)
- 2 cartons (32 oz. each) reduced-sodium chicken broth
- Salt and freshly ground black pepper, if desired
- 1/2 cup shredded Parmesan cheese
In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper.
Recipe and photo courtesy of Blackstone Winery and Progresso
Read More:Home-Style Minestrone