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Sara Moulton, nationally recognized chef, television host, author, and educator has had an esteemed and illustrious career spanning more than three decades. A graduate of the Culinary Institute of America, Sara spent seven years working in restaurants throughout the U.S. and Europe, including a stint at La Tulipe in New York City, before leaving the kitchen in favor of recipe-testing and development.
Sara is the author of several cookbooks including Sara Moulton Cooks at Home (2002), Sara’s Secrets for Weeknight Meals (2005), Sara Moulton’s Everyday Family Dinners (2010), and a fourth cookbook scheduled for release in the spring of 2016. The latest milestone in her pioneering career includes the fall 2015 premier of the fifth season of public television’s “Sara’s Weeknight Meals”—her newest cooking show focused around her true passion of helping home cooks get dinner on the table each night.
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Sara Moulton’s Frisée Salad with Duck Confit, Blue Cheese, and Grapes
Makes 4 servings
4 Maple Leaf Farms Duck Leg Confit, meat shredded and skin chopped and reserved
2 cups half–inch bread cubes cut from country-style bread
1½ tablespoons sherry wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
4½ tablespoons extra virgin olive oil
6 cups frisée lettuce ripped into bite size pieces
1½ cup seedless grapes, cut in half
3 ounces crumbled blue cheese
Preheat the oven to 350 degrees.
Combine the duck skin with 2 inches of water to cover in a small nonstick skillet. Bring the water to a boil, turn it down to a simmer, and simmer the duck skin until all the water is evaporated and the skin has turned into cracklings. Transfer the cracklings with a slotted spoon to a paper towel to drain, reserving the duck fat in the pan.
Combine the bread cubes with 2 tablespoons of the reserved duck fat (the remainder of the fat can be used for other purposes, such as sautéing potatoes), spread the croutons in one layer on a rimmed sheet pan, and bake the croutons in the middle of the oven for 6 to 8 minutes or until they are light golden. Let them cool.
In a small bowl, whisk together the sherry vinegar, salt, pepper, and mustard, whisking until the salt is dissolved. Whisk in the oil and set aside.
In a large bowl combine the frisée, shredded duck, grapes, and croutons; add the dressing and toss well. Divide the salad among 4 plates and top each plate with a sprinkling of cheese and a sprinkling of cracklings.
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Lorena Garcia is a Venezuelan-born restaurateur, TV personality, TV producer, and published author. She is currently one of the country’s leading chefs, well-known for numerous TV series, a successful chain of restaurants, and cookbooks.
On the heels of the success of her first cookbook, Lorena Garcia’s New Latin Classics, Garcia has taken her love of cooking to the next level by creating the Lorena Bella Kitchen Collection for HSN.
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Lorena Garcia’s Green Tomatillo Pulled-Chicken Tamales
Makes 4 servings
4 Sweet Corn Tamales, store bought*
1 cup grated queso fresco
Spicy Pickled Onions, homemade*
6 tomatillos, husked and washed
1 green pepper
2 Serrano peppers
2–4 tablespoons olive oil
3 cloves garlic, coarsely chopped
1 small red onion, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons agave syrup
2½ cups cooked shredded chicken
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon fresh black pepper
1 tablespoon butter (to warm tamales)
Preheat the grill to high heat. Place tomatillos, green pepper, and Serrano peppers on grill and char all sides.
In a medium-size sauté pan, heat olive oil. Add grilled tomatillos, grilled green peppers, grilled Serrano peppers, garlic, and onion. Sauté for 5 minutes.
Remove pan from heat and place pan ingredients, plus cilantro, lime juice, and agave in blender and blend until smooth.
Pour the tomatillo mixture into a large heated sauté pan. As the tomatillo sauce simmers, add chicken, coriander, salt, and pepper. Cook for 10 minutes over low heat.
Prepare the tamales: Melt butter in a griddle over medium-high heat. Unwrap tamales and place them on the griddle for 20 seconds on each side, to warm.
Assemble the dish: Remove tamales from heat and center each one on a serving plate. Spoon tomatillo and chicken mixture over each tamale. Sprinkle with crumbled queso fresco and spicy pickled onions. Serve immediately.
*Recipe available in New Taco Classics.
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Gale Gand is pastry chef/partner of the one year-old Spritz Burger in Chicago—a collaboration with The Hearty Boys—and partner in the Michelin one-star restaurant, Tru. She also hosts “Sweet Dreams” on the Food Network, is the author of eight books, and produces Gale’s Root Beer. The recipient of two James Beard Awards has been inducted into the Chicago Chefs Hall of Fame and is the mother of three.
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Gale Gand’s Roasted Stone Fruits with Cinnamon and Honey
4 medium pears, ripe but firm
4 stalks rhubarb, trimmed and washed (or substitute 8-10 ounce bag of frozen)
½ cup orange juice
2 tablespoons honey
2 tablespoons light-bodied red wine (Beaujolais would be perfect)
½ cup light brown sugar
1 vanilla bean, split and scraped (optional)
2 teaspoons cornstarch
½ teaspoon cinnamon
Optional Crunchy Almond Topping
3/4 cup sliced almonds
1/4 cup sugar
1 large egg white
Preheat the oven to 400 degrees.
Quarter the pears and remove all seeds. Do not peel. Cut the rhubarb into 1-inch sections.
In a bowl, combine orange juice, honey, wine, brown sugar, vanilla bean seeds, cornstarch, and cinnamon. Add the fruit and toss to coat. Pour into a casserole or gratin dish and bake until tender, about 25 to 30 minutes. When the fruit is done, remove it and reduce the oven temperature to 350 degrees.
Meanwhile, toss the almonds and sugar together, then add the egg white and mix well to lightly coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10-12 minutes.
Serve the fruit warm or at room temperature, with the almonds sprinkled on top.
The Bon Appetit presents Chicago Gourmet Festival takes place in Millennium Park and runs September 25-27. Visit chicagogourmet.org for more information.