The following recipes have been adapted from those used by some of Chicago`s fine young chefs.
PETER SCHONMAN`S SALAD OF SCALLOPS AND ARUGULA
Preparation time: 15 minutes
Cooking time: 10 minutes
Yield: 4 servings
24 medium sea scallops
6 ounces mushrooms, sliced, shiitake or crimini preferred
1 medium tomato, peeled, seeded, diced
10 tablespoons extra virgin olive oil
Salt, pepper to taste
4 ounces arugula, cleaned
1/4 cup balsamic vinegar
1. Heat oven to 400 degrees. Place scallops in a shallow casserole with the sliced mushrooms, tomato, olive oil, salt and pepper, tossing so the scallops are coated with oil. Bake until scallops are firm and mushrooms give off their juice, about 10 minutes.
2. Meanwhile, pile arugula in the center of 4 salad plates.
3. Place 6 scallops around the arugula on each plate. Add vinegar to the mushroom-tomato mixture. Stir well, taste, adjust seasoning as desired and spoon over the arugula. Serve.
RICH LADD AND CHERYL CORRADO`S BREAST OF CAPON WITH ARTICHOKE, SWEET PEPPER AND BLACK OLIVE
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 4 to 8 servings
At the Rust Belt Cafe, each portion of this dish consists of a breast half that can weigh as much as 8 to 9 ounces. You may want to scale down the portion.
2 whole capon or roasting chicken breasts, boned, split
2 tablespoons olive oil
Salt, black pepper to taste
2 cups dry white wine
4 cups rich chicken stock or broth
16 oil-cured black olives
1 roasted red bell pepper, diced
1 teaspoon each, minced: fresh thyme, fresh sage, parsley
8 frozen artichoke hearts, halved
4 tablespoons unsalted butter in small pieces
1. Heat oven to 500 degrees. Heat a large, heavy skillet (preferably cast-iron; do not use non-stick) on top of the stove until it smokes. Meanwhile, rub the breasts with oil and season with salt and pepper.
2. Place breasts in the pan, skin side down, then transfer pan to the oven. Roast until skin is very crisp and brown, about 10 minutes.
3. Remove pan from oven and return it to a burner over high heat. Turn the breasts and add the wine. Boil, uncovered, until wine has reduced by 2/3, about 5 minutes. Remove the capon and set aside in a warm spot. Add the stock, olives, red pepper and herbs to the pan and cook until liquid has reduced by half, 8 to 10 minutes.
4. Add artichoke hearts and cook until they warm through, about 1 minute longer. Whisk in butter and season sauce to taste with salt and pepper.
5. Spoon sauce onto 4 warm plates. Slice breasts on a bias into thick slices. Fan slices over sauce. Serve.
RON BLAZEK`S JOHN DORY WITH VEGETABLE SLAW
Preparation time: 25 minutes
Cooking time: 3 to 5 minutes
Yield: 4 servings
If you are unable to get John Dory, tilapia makes a fine alternative.
1/4 cup corn or grapeseed oil
2 ounces fresh horseradish, grated
1 small bunch asparagus, top halves only, cut in 1-inch lengths
4 stalks salsify, cooked, cut into long pieces and quartered
1 tomato, peeled, seeded, cut in strips
2 tablespoons extra virgin olive oil
1 small shallot, minced
1 tablespoon coriander seed, ground
Juice of 1/2 lemon
4 fillets John Dory fish, 4 to 5 ounces each
2 tablespoons imported soy sauce
1 egg
2 tablespoons water
1/2 cup flour
1 cup fresh bread crumbs
2 tablespoons each: black sesame seeds, white sesame seeds
Salt, pepper to taste
1/4 cup oil, preferably peanut
1. Put oil and horseradish into small saucepan. Simmer gently 10 minutes, strain out horseradish, cover and refrigerate. (Horseradish oil will keep up to 2 weeks refrigerated.)
2. For vegetable slaw, put asparagus, salsify and tomato into a bowl. Beat olive oil, shallot, coriander seed, lemon juice and salt and pepper to taste in medium bowl to form a sauce. Pour over vegetables and toss. (This may be done up to an hour ahead of serving, but reserve asparagus and add it at the last minute.)
3. Lightly brush each piece of fish with soy sauce and set aside. Beat the egg with 2 tablespoons water in a small bowl. Place flour in a shallow dish. Combine bread crumbs, sesame seeds, salt and pepper to taste in another dish.
4. Heat peanut oil over medium heat in skillet large enough to hold all the fish in a single layer. Dip fish into flour, then egg and finally crumbs, coating lightly but completely. Place fish in hot pan; cook until no longer transparent, about 1 minute on each side. Transfer to paper towels, then to 4 warm plates. Spoon a portion of slaw onto each plate and drizzle each piece of fish with horseradish oil. Serve.
LAWRENCE MCFADDEN`S SWEET POTATO AND WATERCRESS SOUP WITH SPICED
CREAM
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 4 servings
2 tablespoons butter
1 medium onion, about 5 ounces, diced
1 bay leaf
1 teaspoon whole allspice
1/2 teaspoon each: dried thyme, pumpkin pie spice
3 medium-size sweet potatoes, 1 1/2 pounds total, peeled, thinly sliced
4 cups chicken stock or bouillon or more as needed
1 1/2 cups lightly packed watercress leaves, washed
Salt, pepper to taste
1/2 cup whipping cream
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1. Melt butter in a 3-quart saucepan. Add onion and cook until soft, about 4 minutes. Place bay leaf, allspice, thyme and pie spice on cheesecloth and tie in a sachet. Add potatoes, stock and herb sachet and simmer, partly covered, until potatoes are soft, 25 to 30 minutes.
2. Remove sachet and add watercress. Cook and stir just until watercress wilts. Puree soup in batches in a blender, leaving bits of potato and watercress for texture. Season with salt and pepper and reheat or chill, depending on the season.
3. Shortly before serving, whip cream to soft peaks. Add cinnamon and nutmeg and continue beating briefly. Top each portion of soup with a dollop of the cream.
CAROL BRANDIN`S RABBIT STEW
Preparation time: 25 minutes
Cooking time: 2 1/2 hours
Yield: 4 servings
2 whole cleaned rabbits
5 tablespoons olive oil
4 carrots, peeled, cut into 1/2-inch dice
2 onions, peeled, cut into 1/2-inch dice
2 tablespoons flour
3 medium tomatoes, seeded, cut into 1/2-inch dice
1/4 bulb fennel, cut into 1/2-inch dice
1 head garlic, unpeeled, cut in half
15 whole black peppercorns
2 sprigs fresh thyme
2 cups each: dry red wine, chicken or rabbit stock
Salt, pepper to taste
1. Separate, or have the butcher separate, rabbits into legs, shoulders and loin. Before cooking, rinse pieces and pat dry with paper towels.
2. Heat 2 tablespoons olive oil in a heavy pot, preferably of enamel-coated cast iron. Add the leg and shoulder rabbit pieces and sear until nicely browned on all sides. Remove from pan and reserve.
3. Add 2 tablespoons oil to the pot along with carrots and onions. Cook over low heat, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Add flour and continue to cook, stirring often, until flour is absorbed. (Do not allow flour to burn.)
4. Return the rabbit pieces (reserving loins) and any juices to the pot along with diced tomatoes and fennel. Simmer for 15 minutes. Meanwhile, tie garlic, peppercorns and thyme sprigs in a cheesecloth bag. Add cheesecloth bag and red wine; heat to a boil and simmer 5 minutes. Add stock and allow liquid to return to a boil.
5. Turn heat to low and cook, uncovered, at a bare simmer until meat falls away from the bone, 1 1/2 to 2 hours. (Recipe may be done ahead to this point. Reheat stew while finishing recipe.)
6. Heat remaining tablespoon oil in large skillet. Add loin pieces; cook over medium-high heat until nicely browned on all sides. Remove from heat and let stand 3 minutes before carving. Place a shoulder and leg piece on each of four warm plates. Add sauce, then the carved loin pieces.
