MIXOLOGIST Trina Sturm
Trina’s Starlight LOUNGE
Recipe for success: take one part sexy, stir in a few pinches of 1960’s, and two parts kindhearted biker-gang chick. Add a dash of a diner waitress who calls you “hon” (and magically appears whenever your coffee needs a warm-up). Gently stir to combine and you have the formidable combination that has won loyal fans all over the city—Trina Sturm. Trina is the namesake of Trina’s Starlite Lounge, the bar which she and husband Beau own in Cambridge. Sure, the cocktails are outstanding, but the food will make you swoon-be it mac ‘n cheese, She-crab soup, or the ever-changing selection of hot dog specials.
Mixologist Trina Sturm
t R Ina’s s ta r l ig ht L O UNG E
THE VIOLETTE HOUR (Serves 8)
Ingredients
7 ounces Lavender Syrup 16 ounces cucumber vodka 7 ounces fresh lime juice 2 ounces Crème de Violette
F o r t h e L av e n d e r S y r u p
1/2 cup dried lavender 1 cup water 1 cup sugar
methoD 1 . Combine all the ingredients and serve straight up in a
cocktail glass or poured over ice.
method (Lavender Syrup)
1. In a small pot over high heat, combine the sugar and water until the sugar dissolves. Add the lavender and let it steep 2 to 3 hours. 2. Cool to room temperature. Strain and discard the lavender. Cover and refrigerate until ready to use.
Chef Andy HusbandS
Tremont 647
National Barbecue Champion. Cookbook Author. Volunteer. Provocateur. Community Organizer. Entrepreneur. Teacher. Restaurateur. Fearless, award-winning chef. Andy Husbands is the chef/owner of two of Boston’s hottest restaurants, Tremont 647 and Sister Sorel. Not bad for a guy from Seattle who began his culinary career with an after-school baking job when he was 14. He never looked back.
Chef Andy Husbands
t r e mo nt 6 4 7
fiery thai sticky shrimp (Serves 4 to 6 as an appetizer or 2 as an entree)
Ingredients
method
1 tablespoon vegetable oil 1 pound cocktail-sized Gulf shrimp, peeled and deveined, tails left on 1/2 tablespoon peeled and minced garlic 1/4 pound snow pea pods, trimmed 1 red bell pepper, seeded and cut into 1-inch dice 4 to 6 scallions, washed and sliced into 1-inch pieces (about 1 cup) 4 tablespoons Apricot Thai Glaze (below) 1/4 cup peeled and shredded carrots 1/4 cup cilantro leaves, washed and dried 6 lime wedges Steamed rice
1. In a large skillet, heat the vegetable oil on medium-high. Add the shrimp and sear for 1 minute. 2. Quickly turn the shrimp, add the garlic, snow peas, red pepper, and scallions; saute 30 seconds more. 3. Add the Apricot Thai Glaze, and cook, stirring until the sauce thickens to a glaze and the shrimp turn from translucent to opaque, about 1 minute more. Remove from heat. (Note: If shrimp give off too much liquid, transfer them to a serving platter as done and reduce the sauce to a stickier glaze.) 4. Transfer the shrimp to a serving dish and garnish with the carrots, cilantro, and lime wedges.
A p r i c o t T h a i G l a z e (yields 1 cup) 1 tablespoon sesame oil 2 teaspoons peeled and minced fresh ginger 1/2 cup apricot preserves 1/4 cup fish sauce 2 tablespoons chili-garlic paste
m e t h o d (Apricot Thai Glaze)
Serve immediately with steamed rice.
1. In a heavy saucepan, heat the oil over medium-high heat. Add the ginger and sautĂŠ, stirring frequently, until the ginger gives off an intense aroma and begins to brown, about 2 minutes. 2. Add the remaining ingredients and reduce heat to low. Simmer, stirring occasionally, until the preserves are melted and the sauce ingredients are incorporated, about 4 minutes, stirring occasionally. 3. Transfer to a small bowl to cool. The sauce will keep, covered and refrigerated, for up to 1 week.
CHEF Jamie Bissonnette
coppa and Toro
Some kids spend hours in front of the TV watching cartoons. Chef Bissonnette was glued to The Discovery Channel’s cooking shows. Bissonnette’s culinary awakening was early in life; by the age of 19 he had already earned his culinary arts degree from The Art Institute of Fort Lauderdale in Florida. He went on to work and eat his way through restaurants and kitchens in Paris, San Francisco, New York, and Phoenix. Locally he has headed up the kitchens at Peking Tom’s, Pigalle, Tremont 647, and Eastern Standard. These days, he is the man at Coppa in the South End where his charcuterie is second to none, the pizza is thin and crispy, and the pasta perfectly al dente. At Toro, his second venture with chef Ken Oringer, things are strictly Spanish, where he is the master of paella, tortilla espagna, and more tapas options than you have fingers and toes.
Chef Jamie Bissonnette
co ppa a nd t o r o
CRISPY PORK BELLY WITH squash puree (Serves 6)
I n g r e d i e n t s (Pork Belly)
1/2 pound skin-on, boneless pork belly 1/4 ounce fennel seeds 1/4 ounce coriander seeds 1/4 ounce chile flakes 1/4 cup Kosher or sea salt 1/8 cup sugar
I n g r e d i e n t s (Squash Puree)
4 tablespoons unsalted butter 1/4 pound butternut squash, peeled and diced 1 clove of garlic, minced 2 shallots, peeled and sliced Kosher or sea salt Freshly ground black pepper 2 to 4 ounces water
m e t h o d (Pork Belly) Mix the spices, salt and sugar together. Rub the pork belly on all sides with the mixture. Place the
belly into a sealed bag, and refrigerate for 4 hours or overnight. Remove from container, rinse with water, pat completely dry with towels. Pre-heat an oven to 200 degrees. Put the belly in an oven-safe pan or casserole dish with high sides. Cover with hot peanut oil, seal the pan with a lid or aluminum foil. Cook at 200 degrees for 6 to 8 hours until tender to the touch. Remove the pan from the oven. Allow it to cool to room temperature. Gently remove the belly from the fat, reserve the fat for future use. Portion the belly in 2 ounce squares. Cool the belly in the refrigerator until ready to eat.
m e t h o d (Squash Puree) In a sauce pot, heat the butter until it is browning and frothing. Add the shallots and garlic; cook, stirring until tender. Add the squash, season with salt and a few turns of the pepper grinder. Add 1 ounce of water and cover, cook over medium to low heat, stirring often. As the pan dries add more water in 1 ounce increments until the squash is tender and falling apart. Puree the squash in a blender, using more water as needed to adjust consistency to a smooth puree. Taste and adjust seasonings.
T o p l at e Raise oven temperature to 400 degrees. Roast the pork belly until crispy. Put a dollop of squash puree on a platter, spread it out over the bottom, then place the pork belly portions on top of the puree.
C h e f R o b e r t F at h m a n
Legal Harborside
Robert Fathman isn’t the first chef to get his start scrubbing pots and pans, however, he may be among the most irreverent and creative. From that dishwashing station in Ohio, Fathman bobbed and weaved his way to the West Coast working at The Water Grill and The Pine Avenue Fish House, an experience which influenced his thinking about sourcing local products, and it put the polish and sophistication on his seafood cooking. Eventually, Fathman traded coasts. He made a name for himself in Boston, where he spent ten years at several well-known eateries, including the upscale steakhouse Grill 23 & Bar, the elegant hotel restaurant The Federalist, the Red Lion Inn, and Azure restaurant. Chef Fathman’s experience with seafood cookery has come in handy at his latest post: helming Legal Sea Foods’ flagship location in the Seaport District.
Chef Robert Fathman
l e ga l ha r bo r s id e
LOBSTER COCKTAIL (Serves 8)
Ingredients
8 banana leaves 1-1/2 pounds cooked lobster meat, roughly chopped 2 ounces unsweetened coconut flakes, toasted 2 avocados, cut into small dices 1/2 cup minced red onion 1/2 cup minced red bell pepper 8 ounces Coconut Vinaigrette 1/2 cup minced cilantro, plus 8 sprigs for garnish 8 medium basil leaves, minced 4 ounces Coconut Vinaigrette
Coconut VinaigrettE
1/2 can Coco Lopez 6 ounces coconut water Juice of 4 limes 1 teaspoon Sambal Oelek
method
1. Line eight martini glasses with a banana leaf. 2. In a large bowl, combine ingredients, except cilantro sprigs. Evenly distribute the lobster mixture between the martini glasses. 3. Garnish with the reserved cilantro sprigs.
method (Coconut Vinaigrette) 1 . In a medium bowl, whisk together all the ingredients.
CHEFs jody adams and Brian Rae
rialto and trade
C H E F j o d y a d a m s As the chef and owner of Rialto restaurant at the Charles Hotel, Chef Jody Adams’ work has been hailed as “One of the top 20 new restaurants in the country” by Esquire magazine and “One of the world’s best hotel restaurants” by Gourmet. Using her imaginative use of New England ingredients in regional Italian cuisine has marked her as a one of the nation’s leading chefs. Her commitment to hunger relief is well known in her loyal support of The Greater Boston Food Bank, Share Our Strength, and Partners in Health. Adams published her first cookbook, “In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant,” in 2004. c h e f B r i a n R a e Rialto restaurant Sous Chef Brian Rae puts his degree from The Culinary Institute of America, as well as stints at the Straight Wharf in Nantucket and Rick Moonen’s first Vegas restaurant, RM Seafood, to good use everyday.
Chefs Jody Adams and Brian Rae
r ia lt o a nd t r a d e
PUMPKIN SOUP (Serves 8)
Ingredients
method
2 sugar pumpkins, (about 3 pounds) cut in half seeds and innards removed Kosher or sea salt Freshly ground black pepper 1/2 cup unsalted butter 1/3 cup brown sugar 2 star anise pods 1/4 cinnamon stick 4 sprigs fresh thyme Zest of 2 lemons 2 tablespoons vegetable oil 2 leeks, white part only, thinly sliced 2 small onions thinly sliced 1 celery rib, thinly sliced 1 small carrot, peeled and thinly sliced 2 tablespoons freshly grated ginger 2 tablespoons minced garlic 2 quarts vegetable (or chicken) stock 2 pinches cayenne pepper 2 cups Parmesan Cream 2 tablespoons honey 2 teaspoons truffle oil 1/4 cup celery leaves 1 tablespoon thyme leaves
Heat the oven to 375 degrees. 1. Season the pumpkin halves with salt and pepper. Set them, cut side up, onto a foil-lined, rimmed baking pan. Put half a tablespoon each of butter and brown sugar in the squash and roast for an hour or until very soft and the flesh begins to caramelize. Flip the pumpkins over, return to the bottom shelf of the oven and roast an additional 15 minutes to caramelize. When cool, scoop out the flesh and discard the skin. 2. Put the star anise, cinnamon stick, thyme, and lemon zest in a small piece of rinsed cheesecloth and tie into a bundle. 3. Heat the oil with the remaining butter in a large pot over medium heat. Add the leek, onion, celery and carrot, season with salt and pepper and cook until they are tender and start caramelize, about 20 minutes. Reduce the heat to low, add the ginger and garlic and cook for 5 minutes. Add the pumpkin puree, the vegetable stock, spice sachet, and cayenne. Simmer 20 minutes. 4. Remove and let cool slightly in pot. Strain out the solids, discard the spice sachet and transfer the solids to a blender. Puree until smooth, adding cooking broth as needed to keep the solids moving in the blender. Pour into a clean pot and add the remaining cooking broth. Heat through over low heat. Taste and adjust seasonings. Add more stock or water if the soup seems too thick. 5. In a small pot heat 1 cup of Parmesan Cream over a low heat. Do not boil.
Parmesan Cream
m e t h o d (Parmesan Cream)
3 cups heavy cream 8 ounces Parmesan rind Kosher or sea salt (to taste) Freshly ground black pepper
Warm 4 bowls in a 200 degree oven for 5 minutes. Divide the cream equally among the bowls. Ladle about 1 cup of soup into each bowl. Garnish each bowl with 1 teaspoon honey, 1/4 teaspoon truffle oil, celery leaves, and picked thyme.
1. Combine the cream and rinds into a small pot. Cook over medium-low heat 30 minutes or until the cream reduces by 10 percent. Season to taste. Strain and cool.
CHEF Ken Oringer
Clio and Uni
What else could possibly be up the sleeve of Ken Oringer’s chef coat? As one of Boston’s most notable chefs and restaurateurs and a growing name in the realm of talented chefs internationally, chef Ken Oringer has lived up to his title of “Most Likely To Succeed,” awarded to him when he graduated from the Culinary Institute of America in 1989. To date, he owns six highly-regarded restaurants in Boston, which run the gamut from fine Franco-Asian cuisine at Clio to inspired Mexican street food at La Verdad to the charcuterie driven food at Coppa. Throughout his growing career, Oringer has been awarded just about every accolade available and he has been featured in numerous local, national, and international publications. Additionally, he has had the opportunity to participate in international cooking summits and events such as the International Summit of Gastronomy and the World Gourmet Festival.
Chef Ken Oringer
cl io a nd uni
TUNA CEVICHE (Serves 6)
Ingredients
1/3 cup Thai Vinaigrette 2 tablespoons soy sauce 1 1/2 teaspoons minced lemongrass 1 1/2 teaspoons finely minced cilantro 3 tablespoons chopped scallions 3/4 cup sweetened coconut puree 1 tablespoon minced ginger 3 cups diced sushi grade tuna
thai Vinaigrette Recipe
1/2 cup lime juice 2 tablespoons fish sauce 2 Thai chilies 2 tablespoons palm sugar garnish
Fried shallots Fried garlic Micro cilantro
METHOD
1. Into a large bowl, combine all the ingredients except the garnishes and gently combine. 2. Plate, then sprinkle the garnishes on top.
METHOD (Thai Vinaigrette)
1. Whisk all ingredients togther in a small bowl.
Chef jasper white
summer shack
A native of New Jersey, chef Jasper White along with chef Lydia Shire changed the way Bostonians eat. The duo created groundbreaking menus at The Copley Plaza Hotel, The Parker House, and The Bostonian Hotel. This trio of hotels became the core of the Renaissance, which introduced Boston to contemporary American cooking. From there, chef White opened his own dining spot, Jasper’s on the waterfront and taught the nation and world, the beauty of regional New England cooking (with a focus on seafood) and published his first cookbook “Jasper White’s Cooking From New England.” From fine dining, chef White has moved on to casual seafood restaurants, Jasper White’s Summer Shack, with four locations serving fresh-from-the-sea menus—the ambiance has changed, the quality has not. Jasper’s mission is to demonstrate that fine food doesn’t have to be “haute” or elegant. Chef White continues to write cookbooks, with a total of four to date.
Chef Jasper White
S umme r S hack
MUSSELS IN THAI CURRY BROTH (Serves 8)
This recipe is done in two parts: a broth and then the actual dish, where the mussels are steamed in the broth. Prepare all the ingredients beforehand, because the broth uses the scraps from the ingredients used in the finished dish. Ingredients
4 cloves garlic, thinly sliced 1 stalk lemongrass, thinly sliced 1 medium onion cut in thin julienne 3 tablespoons fresh ginger (big thumb-size piece), cut in thin julienne 4 ripe plum tomatoes cut in thin julienne (reserve pulp and juices) 4 sprigs fresh Thai basil (or mint), coarsely chopped 6 sprigs cilantro, coarsely chopped Âź cup canola or peanut oil 1 tablespoon Madras curry powder 1 can (13.5 ounces) coconut milk 1 quart water Juice of 2 limes 1 tablespoon fish sauce Kosher or sea salt Freshly ground black pepper 3 pounds fresh mussels, scrubbed and de-bearded 2 scallions, sliced thinly on the bias
m e t h o d (broth)
1. Set aside half of the sliced onions, the peelings from the ginger, the pulp and juice from the tomatoes, and the stems from the cilantro and Thai basil. 2. In a large saucepan over medium heat, add 2 tablespoons of the oil and add the garlic, lemongrass, half the onions and ginger peels, until the onions are tender and translucent—do not brown. Stir in the curry powder and cook until fragrant. Add the tomato juice and pulp, cilantro and basil stems, coconut milk and water. Bring to a boil. Lower to a simmer and cook about 20 minutes. The broth should reduce by half. 3. Remove from the heat and strain through a fine strainer. Season with the lime juice, fish sauce, salt and pepper. Keep warm. m e t h o d (to finish)
1. In a large pot over a medium-high heat, add remaining 2 tablespoons of oil. Add the julienned ginger and remaining onion; cook until they begin to soften, about 1 minute. Add the tomatoes and warm broth and bring to a boil. 2. Add the mussels, stir and cover. After 4 minutes, remove the lid, stir again and cover. After another 3 to 4 minutes, the mussels should be steamed completely open. Discard any which do not open. Remove from the heat. Stir in the chopped cilantro and basil. 3. Divide into 4 bowls. Sprinkle with the scallions and serve immediately.
Chef Ana Sortun
Ole a n a a n d Sofra
A serious discipline in the basics of cooking is where many great chefs begin and for Seattle native Ana Sortun, the foundation was laid in Paris at the La Varenne Ecole de Cuisine. Eventually she made her way back to the United States in the kitchen of the maverick chef Moncef Meddeb and soon she migrated to Casablanca restaurant where, during her time as executive chef, an opportunity brought her to Turkey. There she found herself deeply attracted to the exotic ingredients and techniques of (and true cooking passion) of Middle Eastern and North African cookery. She soon opened Oleana, wrote a cookbook “SPICE: Flavors of the Eastern Mediterranean,” and love entered the picture by way of farmer Chris Kurth. The two now own Siena Farms where she makes excellent use of her husband’s organic produce at both Oleana and her second restaurant, Sofra Bakery & Café (also in Cambridge).
Chef Ana Sortun
o l e a na a nd S o f r a
ISTANBUL-STYLE ARTICHOKES (Serves 8)
Ingredients
method
6 whole artichokes Kosher or sea salt Freshly ground black pepper 2 tablespoons flour 1/4 cup of honey 1/4 cup freshly squeezed lemon juice (about 1/2 lemon) 1 cup extra-virgin olive oil 1 cup dry white wine 12 cloves of garlic, peeled and cut in half 4 scallions, root ends trimmed and finely chopped 1/4 cup chopped fresh dill
Heat oven to 375° 1. Trim the stems of the artichokes to 1-inch. Slice off and discard the top third of each artichoke. Remove the dark green outer leaves, stopping with the tender yellow leaves. Clean and shape the base of the artichoke by trimming it down and removing most of the dark green. You’ll want to keep the shape of the artichoke but pare it down uniformly. 2. Split each artichoke in half lengthwise and remove the fuzzy insides by scraping them out with a small spoon. Season both sides of each artichoke with salt and pepper. Place the artichokes cut-side down in a heavy roasting pan or Pyrex dish. 3. In a small mixing bowl, whisk the flour, honey, lemon juice, and olive oil and pour this mixture over the artichokes. Add the wine and garlic to the pan and cover it tightly twice with foil. Bake the artichokes for 30 to 40 minutes, until they are cooked through. Some of the liquid will evaporate and slightly glaze each artichoke. 4. Sprinkle the artichokes with scallions and dill and serve them warm or at room temperature with any extra braising liquid for dipping and extra salt and pepper.
CHEF Tiffani Faison
Sweet CheekS
Long before her success on the first season of the runaway hit television show “Top Chef,” Tiffani Faison has been stirring the pot. Faison has worked on both coasts, here in Boston and San Francisco, with stops in Las Vegas (where she worked in the kitchen and on the dining room floor as a server). Oya, Olives, Rocca, and Perdix are among the restaurants she has worked, but these days, she is calling all the shots at her own place--Sweet Cheeks, which recently opened in the Fenway. There, she puts “Tootsie,’’ a 4,700-pound J&R smoker (named in honor of one of the country’s oldest female pit masters, Tootsie Tomanetz of Snow’s BBQ in Lexington, Texas) to good use, grilling and smoking pulled pork, ribs, brisket, pork belly, and turkey legs.
Chef Tiffani Faison
S we e t Che e ks
CURRIED YOGURT CHICKEN (Serves 4 to 8)
Ingredients
2 quarts Greek yogurt 1/2 cup honey 2 tablespoons Madras curry powder 1/4 cup olive oil 2 small jalapeno peppers, seeded and minced 1/2 bunch of cilantro, roughly chopped, plus extra for garnish Juice of 2 limes 1 tablespoon Kosher salt 2 whole, 3-pound chickens, broken down into 8 pieces 2 scallions (thinly sliced) 2 limes (quartered)
method
1. In a blender or food processor, combine yogurt, honey, curry powder, olive oil, jalapeno, cilantro, lime juice and Kosher salt until you have a thick puree. Transfer to a large bowl or two large freezer bags. Add the chicken pieces and combine to coat. Cover (or seal) and refrigerate overnight. 2. Remove marinated chicken from refrigerator one hour before cooking 3. Heat grill to medium. Remove chicken from marinade and place, skin side down, on the grill—let cook without moving for 6 to 7 minutes. Turn after 7 to 8 minutes; cover and grill, another 10 minutes or until chicken reaches and internal temperature of 165 degrees. Remove to a platter and garnish with cilantro, sliced scallions, and lime wedges.
Chef Peter Davis
Henrietta’s Table
Long before sustainable or regional cooking was on anyone’s radar, Chef Peter Davis was humbly doing just that at Henrietta’s Table, at The Charles Hotel in Cambridge. Named one of America’s “Best Farm-to-Table” restaurants by Gourmet, the restaurant is a perfect complement to The Charles’ hybrid culture of contemporary energy and awareness blended with traditional New England style. Davis, whose motto is “fresh and honest,” as in “fresh from the farm and honest to goodness New England cooking,” came to The Charles with impressive credentials from around the world. After working in highly-ranked international hotels including the Hyatt-Singapore, the Bali Hyatt, the Grand Hyatt in Hong Kong, and the Beverly Hills Peninsula, he returned to his native city of Boston to become executive chef at The Charles Hotel in 1995. In Fall 2008, Davis released his first cookbook, “Fresh & Honest: Food from the Farms of New England and the Kitchen of Henrietta’s Table.”
Chef Peter Davis
he nr ie t ta’s ta bl e
HAM AND POTATO CASSEROLE (Serves 6)
Ingredients
2 pounds leftover baked ham, sliced 4 Yukon Gold potatoes, sliced 1/2 pound cheddar cheese, shredded 1 quart heavy cream Kosher or sea salt Freshly ground black pepper
method
Heat oven to 350 degrees. 1. In a casserole dish, place an even layer of ham, followed by an even layer of sliced potatoes, then add an even layer of cheese. Repeat these layers as many times as necessary to fill the dish. 2. Season the cream with salt and pepper and pour over the layers. Cover with aluminum foil and bake for 1 hour. 3. Remove the foil and bake for and additional 30 minutes, or until the top browns and the potatoes are tender when pierced with a fork. Serve hot.
CHEF Jeff Fournier
51 Lin coln
Perhaps it was growing up in an untraditional culinary environment— a FrenchArmenian home. Perhaps it was his years of training in Southern California with chef Hans Rockenwagner, where he prepared fried linguine with carrot pesto and wildflowers. Or maybe, it was his time right here in Boston in the kitchen of our culinary Godmother, chef Lydia Shire. With Shire, he worked at the venerable Boston institution Locke-Ober making steak au poivre for the decision makers of our capital city, not to mention opening Shire’s Boston Garden restaurant and hot spot Excelsior. No matter what it was, chef Fournier is a force to be reckoned with. These days, his artwork may be sampled on the plate or on the walls at his Newton restaurants 51 Lincoln and Waban Kitchen. He runs his kitchens with an eye on locally produced ingredients and his original artwork may be found hanging throughout the dining rooms.
Chef Jeff Fournier
5 1 L inco l n
snow day dutch oven chicken (Serves 8)
This dish is a go-to meal for snow days or even fall weather when you want to set something up to cook, go for a walk, then come back and eat. I make this dish about every other week in cold weather, and the leftovers are great. Ingredients
Kosher or sea salt Freshly ground black pepper 2-2 1/2 to 3 pound all-natural chickens 1/4 cup canola oil 4 large carrots (cut into 1-inch thick half moons) 2 large white onions (cut into 1-inch dice) 4 large celery ribs (cut into 1-inch pieces) 1 pound baby potatoes 2 cups white wine 1/4 cup chopped fresh thyme 1/4 cup chopped fresh rosemary 1 crusty baguette
method
Heat oven to 375 degrees. 1. Generously season the chickens inside and out with salt and pepper. Place a large Dutch oven over medium-high heat and add the oil. Sear the chickens (breast side down) until well-browned. Brown the chickens on all sides. Remove the chickens to a plate. 2. Add the vegetables and herbs to the pan and season with a pinch of salt; cook the vegetables until they have softened, about 5 minutes. 3. Return the chickens (and any accumulated juices) to the pan, breast side up. Pour the wine around the chicken, being careful not to wet the skin--you want it to stay nice and crispy. 4. Cover and place the pan in the oven. Cook for about 1 hour and 15 minutes. Remove the cover and cook an additional 15 to 20 minutes. Place chickens on a serving platter and spoon the vegetables and juices around them. Bring to the table with a baguette—a good bottle of Pinot Noir would not hurt.
Chef Joanne Chang
FLOUR bakery + cafe
Chef Chang has been acknowledged and honored by Gourmet, Food & Wine, Bon Appetit, Conde Nast Traveler, and Boston magazine (as well as many other publications). The road she took to achieve such accolades began as a management consultant with a degree in applied mathematics from Harvard University—not the road traveled by most chefs. She quickly ditched the world of spread sheets and algorithms for the cake department at the highly acclaimed Payard Pastry in New York. She gained more experience in baking and by 2000, she was ready and able to open her first bakery, Flour Bakery + Cafe, in the South End. She has gone on to open three more Flour Bakery + Cafes (in Cambridge, the Seaport District and the Back Bay), and published two astoundingly successful cookbooks, “Flour” and “Flour, Too.”
Chef Joanne Chang
f l o ur ba k e ry + ca f e
MOLTEN CHOCOLATE CAKES (Serves 8)
Ingredients
10 ounces bittersweet chocolate 1 cup unsalted butter, melted 8 eggs 3/4 cup sugar 1/2 teaspoon Kosher salt 1 teaspoon vanilla extract method
Position a rack in the center of the oven, and heat the oven to 400 degrees. 1. Generously butter eight 10-ounce ramekins. Then coat the inside with sugar. 2. Place the chocolate in a small heatproof bowl. Place over barely simmering water in a sauce pan and heat, stirring occasionally, until com pletely melted and smooth. Remove from the heat and whisk in the butter until well combined. 3. Using a stand mixer with the whip attachment or a handheld mixer, beat the eggs on low speed for a few seconds to break them up. Turn up the speed to medium and slowly add the sugar. When all of the sugar is incorpo rated, beat another 6 to 8 minutes, or until the mixture is thick and pale. Add the salt and vanilla and beat for a few seconds to incorpo rate. Pour the chocolate-butter mixture into the eggs and beat on medium speed for 1 minute or until combined.
m e t h o d C O N T.
4. Remove the bowl from the mixer stand and whisk vigorously by hand to fully incorporate—the mixture will deflate somewhat but should still be frothy. 5. Divide the batter evenly into the prepared ramekins, filling them about 2/3 full. (At this point, they can be covered tightly with plastic wrap and stored in the refrig erator for up to 1 day). Place the ramekins onto a rimmed baking sheet. Bake for 20-25 minutes (on the shorter side if the batter is fresh, on the longer side is the batter has been refrigerated). The key to making these cakes is to bake them so that they are set on the outside but still a little gooey in the very middle. To test for doneness, press each cake all along the edge, which should feel firm, and then poke into the center, which should be gooey, rather than set—the gooey center should be no more than the size of the quarter. 6. Remove the cakes from the oven, and let them sit for 3-4 minutes to settle a little bit. 7. Run a paring knife around the inside edge of each ramekin to loosen the cake. Place a small dessert plate upside down on top of the ramekin. Carefully invert the ramekin and the plate together onto a firm surface. Gently slide the cake out. Serve immediately.
It was a love of photography that inspired Heath Robbins to leave his job as an advertising agency executive and travel the world with a camera in hand. More than twenty years later, it is his love of food, people, and making pictures that continue to give his career focus and passion. Heath has always approached shooting food and lifestyle images with the goal of capturing a moment, a taste, an emotion that connects the viewer with the image. Heath is a perfectionist and a list-maker who has never gone over budget or missed a deadline, ever. His Hasselblad camera is almost always at his side, whether he’s shooting at his 12,000-square–foot studio near Boston, working on location, spending a day fly fishing, or coaching his son’s lacrosse game. Heath employs a talented team who work with him to manage every detail of each shoot, from pre-production to post-production, so that he is able to be completely focused on finding the most creative solutions for all of his clients. Here’s how one recent client, Digitas Creative Director Jamie Reiley, described it: “Heath’s background in advertising and my love for photography made everything so easy and effortless. The entire team was unbelievably friendly, smart and a lot of fun to be around. You feel as though you’ve been friends with them for a long time because of how comfortable it feels to be there. I look forward to working with them in the future on other projects that I’m a part of.” That spirit of fun and collaboration, the attention to detail, and the love of capturing beautiful moments are what define Heath’s style. It’s a philosophy he sums up simply: “Eat well, live happy.”