Chefs and Company

Chefs & Company: 75 Top Chefs Share More Than 180 Recipes to Wow Last-Minute Guests by Maria Isabella is one of my best cookbooks of 2017. There are many factors that contribute to that classification. This beautiful book contains a never-before-assembled collection of recipes that offer a rare and exciting glimpse into the private home kitchens of 75 culinary superstars as they prepare show-stopping meals for their own last-minute guests in an hour or less. The recipes look incredible and the photographs and chef profiles are brilliant. 

As I turn each page, I make a mental note to come back to almost every recipe. I gave up on applying post-it notes to recipes that interest me – those supplies would cost a small fortune in this year of magnificant cookbooks. For my last meal I would request: Arugula salad with goat cheese fritters, green apples and pomegranate; Roasted Niman ranch pork chops with black garlic marinade (a pork chop never looked so good) with Roasted coriander carrots and Poppy seed shortcakes with orange blossom cloud cream and blackberries. I’d also have to add the two dishes we are sharing today and go out with a bang. I couldn’t decide which recipe I wanted to share so Page Street Publishing allowed us to share both. The pasta is absolutely great and the ribs are on my must make list which is as long as Santa’s naughty list this year. 

Chef tips, approachable but elegant recipes from major players in the culinary world, measurements in weight and volume and stunning photographs make this book a must have of 2017. In addition to the recipes shared below, the publisher is also offering three copies of this stellar book to our members in the US and Eat Your Books is offering one copy worldwide in our contest below.  

 

Michael White’s Garganelli with Prosciutto, Cream & Arugula
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Serves 4 as a main course

When you’re in a hurry to make a pasta dish for last-minute company, this elegant version makes it look like you slaved all day over it. Yet nothing could be further from the truth. Michael prefers to use garganelli pasta, which he considers to be “the finest of the short fresh pastas because of their textural complexity.” Look for them in an Italian market or specialty shop.

  • Kosher salt
  • 1 cup (151 g) fresh or frozen peas
  • 2 tbsp (28 g) truffle butter (can substitute regular butter), divided
  • 5 oz (140 g) thinly sliced prosciutto, cut into ½-inch (12-mm) wide strips
  • 1½ cups (360 ml) heavy cream
  • 1 lb (450 g) fresh or dried garganelli (can substitute gemelli or penne)
  • ¾ cup (135 g) finely grated Parmigiano-Reggiano cheese, divided
  • Freshly ground black pepper
  • 1½ cups (45 g) loosely packed arugula, washed, spun dry, and torn or cut into strips

Fill a medium-size pot about two-thirds full of water and salt it liberally. Bring to a boil over high heat. Add the peas and cook just until they start to turn bright green, about 30 seconds. Immediately drain them in a colander and rinse under gently running cold water to stop the cooking and preserve their green color. Set aside.

Fill a large pot about two-thirds full of water and salt it liberally. Bring to a boil over high heat.

Meanwhile, set a large heavy sauté pan over medium-high heat. Add 1 tablespoon (14 g) of the butter and let it melt, tipping and tilting the pan to coat. Add the prosciutto and cook, stirring with a wooden spoon, just to warm it and infuse the butter with its flavor, about 1 minute.

Stir in the cream and bring it to a simmer, then lower the heat and continue simmering gently until it reduces and thickens enough to coat the back of a spoon, about 5 minutes.

When the water comes to a boil, add the pasta and cook until al dente, about 2 minutes for fresh or 7 minutes for dried.

Meanwhile, stir the peas and the remaining 1 tablespoon (14 g) of butter into the sauce, letting the butter melt.

Drain the pasta and add it to the sauté pan. Toss to coat the pasta with the sauce, then stir in ½ cup (90 g) of the cheese until it melts and thickens the sauce.

Divide the pasta among 4 individual plates. Finish with a few grinds of black pepper, a sprinkling of the remaining cheese, and the arugula. Serve promptly

 

Kenny Gilbert’s Fried Western-Style Pork Ribs
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Serves 4

“My father was from Chicago,” explains Kenny. “He took me to Chinatown there when I was a kid, and there was a place that would serve a fried pork chop sandwich between two slices of Wonder bread, topped with smothered peppers and onions with a hot mustard sauce. I remember this was the most delicious combination I ever had. Even now after thirty-plus years, I still remember it.” We bet you’ll always remember this dish, too!

  • 3 cups (375 g) all-purpose flour
  • 1 cup (112 g) cornstarch
  • ¼ cup (25 g) Chef Kenny’s Fried Chicken Seasoning (can substitute Goya Adobo All Purpose Seasoning)
  • ¼ cup (25 g) Chef Kenny’s Raging Cajun Spice (can substitute Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning)
  • 4 (4-oz [112-g]) western-style-not country-pork ribs (pork shoulder or Boston butt roast, cut into 2-inch [5-cm] thick strips)
  • 2 cups (460 g) lard
  • 2 cups (410 g) Crisco all-vegetable shortening
  • Salt, to taste
  • Freshly ground black pepper, to taste

Place the flour, cornstarch, and chicken seasoning in a bowl. Whisk together well.

Massage the Cajun spice into the ribs, then dredge the ribs in the flour mixture. Place on a baking sheet and allow to sit for 10 minutes. Dredge the ribs again in the flour mixture and set aside.

Place the lard and Crisco in a deep 12- to 14-inch (30- to 36-cm) cast-iron skillet over medium to medium-high heat. When hot, add the ribs and fry, rotating every 2 to 3 minutes, until fully cooked, about 9 to 10 minutes. The internal temperature should reach 155°F to 165°F (68°C to 74°C). If necessary, cook ribs two at a time.

Remove the ribs to a platter with tongs and season lightly with salt and pepper.

Recipes excerpted from Chefs & Company by Maria Isabella, Page Street Publishing Co. 2017. Photo credit: Ken Goodman.

 

The publisher is offering three copies of this book to EYB Members in the US and EYB is sponsoring one copy worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 17th, 2018.


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103 Comments

  • catmommy9  on  December 7, 2017

    Pork tenderloin with roasted tomatillos, poblanos & potatoes from Rick Bayless

  • LeighF  on  December 7, 2017

    Pan seared hanger steak

  • heyjude  on  December 7, 2017

    Charcuterie 101

  • Kristjudy  on  December 7, 2017

    Fried western style pork ribs.

  • Signe  on  December 7, 2017

    Wood-grilled nam prik chicken roti with homemade nam prik pao sauce

  • ravensfan  on  December 7, 2017

    Chewy brownies with hot fudge sauce

  • jr0717  on  December 7, 2017

    Charcuterie with pickled onions, cauliflower & mustard seeds from Curtis Stone sounds great – I love a great snack-y dish!

  • lgroom  on  December 7, 2017

    Gotta do those ribs.

  • lpatterson412  on  December 7, 2017

    Tortellini in Brodo!!!!

  • AnnaZed  on  December 7, 2017

    Ice cream sundaes with sautéed pineapple, sesame whipped cream & pie crust crumble [Stephanie Izard]

  • iza27  on  December 8, 2017

    Baked polenta with meat ragu and spinach

  • Livia  on  December 8, 2017

    It has got to be the Summer squash carpaccio with Spanish chorizo, Manchego & Marcona almonds

  • PanNan  on  December 8, 2017

    Pork tenderloin with roasted tomatillos, poblanos & potatoes [Rick Bayless]

  • vickster  on  December 8, 2017

    Stir Fried Eggplant

  • pmartin  on  December 8, 2017

    Blood Orange Gratin

  • Siegal  on  December 8, 2017

    I would like to make eggs in a nest

  • kmn4  on  December 8, 2017

    Seared loin lamb chops with Aleppo

  • lapsapchung  on  December 8, 2017

    Corn in the husk with smoked chili flakes, butter & rosemary

  • sarahawker  on  December 8, 2017

    Chicken & ginger rice soup [Stuart Brioza & Nicole Krasinski]

  • infotrop  on  December 8, 2017

    Black pepper-seared tuna & balsamic soy cream with mustard greens, roasted tomatoes & corn from Greg Denton & Gabrielle Quiñónez Denton (have to root for the home team)

  • sgump  on  December 8, 2017

    I *love* broccoli rabe, so I'd try Naomi Pomeroy's broccoli rabe salad with anchovy, lemon & garlic.

  • mombaker247  on  December 8, 2017

    Seriously only one ok seated lamb chops with aleppo

  • Astrid5555  on  December 8, 2017

    Charred green peppers with chicken, cotija cheese & lime, sounds delicious!

  • skipeterson  on  December 8, 2017

    Moqueca with coconut-cashew rice [Daniel Boulud]

  • contest718  on  December 8, 2017

    Peppercorn duck with sweet & sour cranberry chutney and eight treasure rice & Roasted Anjou pears with Greek yogurt & honeycomb

  • LaurenE  on  December 8, 2017

    Pan seared hanger steak

  • lornaw  on  December 8, 2017

    Creamy fennel soup

  • matag  on  December 8, 2017

    Roasted peaches with brown sugar sauce & sour cream

  • jezpurr  on  December 9, 2017

    This one caught my eye:Kenny Gilbert's Fried Western-Style Pork Ribs!!!^_^

  • rchesser  on  December 9, 2017

    Spiced hummus with preserved lemon.

  • maggie_moo  on  December 9, 2017

    Taco bar with carne asada, salsa & pink beans – new ideas for Taco Night 🙂

  • mpdeb98  on  December 9, 2017

    Buttermilk panna cotta with berries & gingersnap crumble

  • antpantsii  on  December 10, 2017

    Spinach crepes with blueberry compote

  • hirsheys  on  December 10, 2017

    Naomi Pomeroy's Amatriciana

  • Dannausc  on  December 10, 2017

    Chicken thighs with kimchi peas

  • ptkcollins  on  December 12, 2017

    Tortellini in brodo

  • Katiefayhutson  on  December 13, 2017

    Baked polenta with meat ragu and spinach

  • lindaeatsherbooks  on  December 13, 2017

    I want to first make the Barolo-flavored zabaglione [Lidia Bastianich].

  • daniellespinato1  on  December 14, 2017

    Creamy fennel soup sounds divine!

  • kitchenclimbers  on  December 15, 2017

    chewy brownies

  • t.t  on  December 16, 2017

    Chicken thighs with kimchi peas, shallot & lemon

  • stitchan  on  December 16, 2017

    Red wine-marinated mixed berries with vanilla gelato

  • tarae1204  on  December 16, 2017

    Smoked cheddar mac n cheese

  • Zosia  on  December 16, 2017

    Roast pork tenderloin with Chinese mustard sauce and broccoli rabe.

  • obigi  on  December 17, 2017

    I would like to make farro risotto with pea shoots and almonds.

  • RSW  on  December 17, 2017

    Fish fillet with vanilla herb yogurt & Szechuan chili sauce [Stephanie Izard]

  • tennyogirl  on  December 18, 2017

    Stir-fried Eggplant

  • stargirl  on  December 18, 2017

    Taco bar with carne asada, salsa & pink beans [Traci Des Jardins]

  • bstewart  on  December 19, 2017

    Roast pork tenderloin with Chinese mustard sauce & broccoli rabe by Joey Beato

  • GregH  on  December 19, 2017

    Chicken thighs with kimchi peas, shallot & lemon

  • v.t  on  December 19, 2017

    Warm fig crumble!

  • Mariarosa  on  December 19, 2017

    Chicken legs with Greek honey & Aleppo chili!

  • rosiedunningham  on  December 20, 2017

    Ooh the warm fig crumble, most definitely! Sounds divine!

  • lauriesk  on  December 20, 2017

    I would try the chewy brownies with hot fudge sauce.

  • Lesliehauser  on  December 20, 2017

    Chopped salad with chickpeas from Hugh Acheson

  • love2laf  on  December 21, 2017

    Michael White's Garganelli with Prosciutto, Cream & Arugula

  • topdawg11  on  December 21, 2017

    Quick ramen with ssamjang carbonara sauce by Ed Lee.

  • Ltayl04  on  December 22, 2017

    chopped salad with Chickpeas

  • dusksunset  on  December 22, 2017

    Stir Fried Eggplant

  • circ2000  on  December 23, 2017

    Pan-seared hanger steak

  • mcrimmins  on  December 23, 2017

    Chili Marinated Shrimp

  • luccio  on  December 23, 2017

    Spaghetti Squash Carbonara – that's something I've long been wanting to try…

  • mombaker247  on  December 23, 2017

    Making Chile marinated shrimp today

  • jim.windle  on  December 23, 2017

    roast pork tenderloin with Chinese mustard sauce and broccoli rabe

  • kerrin1976  on  December 23, 2017

    Chopped salad with chickpeas

  • debkellie  on  December 23, 2017

    Ken Gilbert's ribs!

  • biro  on  December 23, 2017

    Making aged balsamic vinegar

  • BMeyer  on  December 23, 2017

    steak with chimichurri sauce

  • kennethjohngilmour  on  December 24, 2017

    Susan Feniger's rib eye steaks with chimichurri found on page 75

  • monasli  on  December 24, 2017

    This Garganelli recipe!

  • RickPearson54  on  December 24, 2017

    Garganelli

  • drjeff  on  December 24, 2017

    Lemongrass grilled shrimp

  • lmhester  on  December 24, 2017

    Barely cooked salmon with leeks & red wine butter sauce

  • tararr  on  December 27, 2017

    Chili Marinated Shrimp

  • sdg8trgrl  on  December 27, 2017

    Zucchini & mozzarella frittata

  • Uhmandanicole  on  December 28, 2017

    Burnt carrots

  • cambridgecook  on  December 28, 2017

    braised halibut

  • mihaela_d  on  December 29, 2017

    Raspberry almond tea cakes

  • thewoobdog  on  December 29, 2017

    Chopped salad with chickpeas, feta, garlicky croutons & red wine vinaigrette sounds AMAZING

  • robynsanyal  on  December 29, 2017

    Sesame cucumber salad

  • PennyG  on  December 29, 2017

    Spaghetti squash carbonara [Clark Barlowe]

  • AngelaLCooks  on  December 29, 2017

    Warm fig crumble

  • lhudson  on  December 30, 2017

    Spaghetti squash carbonara

  • Rina63  on  December 31, 2017

    Raspberry clafoutis!!

  • EmilyR  on  January 1, 2018

    Peppercorn duck with sweet & sour cranberry chutney and eight treasure rice [Ming Tsai] — Ming is from my hometown and I just won a giant French pantry from D'Artangan with lots of duck (which I don't often cook). Perfect match!

  • lils74  on  January 1, 2018

    The blood orange gratin sounds so interesting and unusual, so I'd like to try that, plus the eggplant agrodolce. So many of these recipes sound amazing, in fact!

  • jkmfrog  on  January 1, 2018

    Risotto alla Carbonara, definitely.

  • janv  on  January 1, 2018

    Love balsamic vinegar but never thought to make it

  • sequoia55  on  January 1, 2018

    Roasted peaches with brown sugar sauce & sour cream

  • auntietina  on  January 1, 2018

    Roast pork tenderloin with Chinese mustard sauce & broccoli rabe

  • Sfgordon  on  January 2, 2018

    Cast iron seared sea scallops with pea shoots and kale salad!

  • geoff@kupesoftware.com  on  January 4, 2018

    I would cook most things dreamed up by Anita Lo, but that Shrimp Stew would be the first.

  • Julia  on  January 6, 2018

    So many wonderful options! Chili marinated shrimp.

  • Scotsman61  on  January 6, 2018

    Seared loin lamb chops with Aleppo

  • VeryVigario  on  January 7, 2018

    Goat cheese avocado mash

  • jd5761  on  January 9, 2018

    Roast pork tenderloin with Chinese mustard sauce & broccoli rabe

  • orchidlady01  on  January 11, 2018

    Charcoal-grilled rib eye steaks & broccolini

  • Rosesrpink50  on  January 11, 2018

    Chicken thighs with kimchi peas, shallot, and lemon from Hugh Acheson sounds delicious.

  • camerashy131  on  January 13, 2018

    Pork tenderloin with roasted tomatillos, poblanos & potatoes

  • Laura1  on  January 14, 2018

    chewy brownies

  • Shelley.b  on  January 16, 2018

    Chewy brownies

  • laffersk  on  January 17, 2018

    Spiced hummus with preserved lemons [Joanne Weir] (page 446)

  • jmay42066  on  January 17, 2018

    Chewy brownies with hot fudge sauce

Seen anything interesting? Let us know & we'll share it!