Chef Jody Adams Shares Some Recipes

I was happy to be given some wonderful recipes by Chef Jody Adams. She’s competing tonight on Top Chef Masters. I wonder if she’ll be putting her Italian spin on things.

Enjoy these recipes. All are reprinted with her permission:

Orange Sole With Rhubarb, Asparagus And Brown Butter

Click here for printable recipe.

Makes 4 entrée servings

1 pound sole fillets

Kosher salt and freshly ground black pepper

Flour for dusting

2 tablespoons clarified butter

4 ounces unsalted butter

1 large shallot, minced

2 tablespoons rhubarb cut into 1/8 inch dice

¼ cup freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

½ cup blanched thinly sliced asparagus

2 tablespoons finely chopped fresh flat-leaf parsley

1. Season the sole fillets with salt and pepper and dredge in the flour. Shake off any excess flour. Heat the clarified butter in two large sauté pans over high heat. Sauté the sole on the first side for 3 minutes, then flip and cook on the second side until just done, 1 to 2 minutes; it should be golden brown and just cooked through. Transfer the fillets to a platter and keep warm while you make the sauce.

2. To make the sauce add the whole butter to one of the pans and cook over high heat until the butter starts to foam. Immediately add the shallots and rhubarb and cook until the shallots are golden and the butter is a pale hazelnut brown, only a minute. Add the orange juice and cook an additional minute. Add the lemon juice. The butter should foam again. Remove from heat. Add the asparagus and parsley. Season with salt and pepper.

3. Quickly put a piece of sole on each plate. Spoon the brown butter over the fish and serve immediately.

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Artichokes With Straciatella, Tomatoes And Mint

Click here for printable recipe.

Makes 4 main course servings

Artichokes

1 cup extra virgin olive oil

1 small onion, chopped into ½-inch dice

Kosher salt

2 garlic cloves, finely chopped

1 lemon, scrubbed

1orange, scrubbed

½ teaspoon hot red pepper flakes

2 tablespoons rinsed capers

8 caper berries, if available

3 fresh bay leaves

8 baby artichokes, trimmed, and stored in acidulated water (about 10 ounces)

Kosher salt

1. Heat the oil and the onions in a small non-reactive pan that will hold the artichokes in one layer, over medium heat and season with salt. Cook the onions until transparent, 3 to 4 minutes. Add the garlic and cook until it releases its perfume, another minute or so. Reduce the heat to low.

2. Remove the zest in ½ inch wide strips from the lemon and half the orange. Add to the oil with the remaining ingredients. Eat the orange, or use it in another recipe, but save the lemon as you may need the juice later.

3. Cover with a lid and simmer until the artichokes are tender when pierced with a knife, check after 25 minutes. Stir them every 10 minutes or so. Cool and reserve in the oil.

Salad

4 ounces fresh straciatella, buffalo mozzarella or artisanal mozzarella cheese

12 small cherry or grape tomatoes

2 raw baby artichokes, trimmed, shaved paper thin and stored in acidulated water

1 scallion, thinly sliced on the diagonal

14 mint leaves, cut into very thin threads

½ cup baby arugula, mache, or other small flavorful lettuce leaves

4 small pinches course sea salt

1. To serve, remove the artichokes from the oil and allow to come to room temperature. Arrange 2 on each of 4 salad plates. Put a spoonful of cheese next to the artichokes.

2. Cut the tomatoes crosswise into ¼-inch slices and put into a small bowl.

3. Using a slotted spoon, scoop 2 tablespoons of the onion, caper mixture out of the artichoke oil*, being sure to include the zest and the caper berries if you used them, and add to the tomatoes. Add the raw artichoke, scallion and mint and toss well. Add a little lemon juice if you think it needs some acid for balance. The amount of acid needed will be determined by the sugar-acid balance in the tomatoes.

4. Set a sheet of frico, on its end, between the artichokes and the straciatella. Arrange the greens around as well. Spoon the tomato mixture over the greens and around the plate. Sprinkle the artichokes with sea salt. Serve immediately

*You will not need all the artichoke oil for the salad. I save the oil in the fridge and use it on salads or fish in a vinaigrette—it’s fabulous!

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Roasted Cauliflower With Capers And Preserved Lemon

Click here for printable recipe.

Makes 4 side-dish servings

2 pounds cauliflower

4 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

1 tablespoon chopped garlic, sweated in extra virgin olive oil 3 minutes.

2 tablespoons rinsed capers

2 tablespoons chopped preserved lemon

¼ teaspoon ground fennel seed or fennel pollen

2 tablespoons chopped parsley

½ cup breadcrumbs, sautéed in extra virgin olive oil until crisp

1. Preheat the oven to 375°.

2. Cut the cauliflower into 2-inch flowerets. Rinse and drain.

3. Put the cauliflower into a bowl and toss with the olive oil. Season with salt and pepper.

4. Arrange the cauliflower in a single layer in a roasting pan and place in the middle of the oven. Roast 15 minutes, toss well and roast an additional 10 minutes or until cauliflower is tender and browned. Toss with garlic, capers, preserved lemon, fennel and parsley and serve with aioli.

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Eggplant Stuffed With Pasta And Pesto

Click here for printable recipe.

Makes 8 rolls

1 large globe eggplant—1 ½ pounds, sides trimmed, peeled and then cut lengthwise into 8 slices

Kosher salt and freshly ground black pepper

¼ cup extra virgin olive oil

¼ pound angel hair pasta

2 ½ cups thick tomato sauce

2 ounces grated caciocavallo or pecorino cheese

¼ cup chopped fresh basil

4 ounces mozzarella cheese

1/3 cup pesto

1. Preheat a grill to 350°F.

2. Season the eggplant with salt and pepper. Brush with 2 tablespoons olive oil. Place the eggplant on the grill and Sear on each side about 3 to 4 minutes. The eggplant should have a grill mark, but should not be completely cooked through. Lay out on a rack to cool.

3. Bring a large pot of salted water to a boil.

4. Meanwhile, put the pasta sauce in a small pan and heat over medium-low flame.

5. Add the pasta to the boiling water and cook 1 ½ minutes. Scoop out the pasta and add to the tomato sauce with the caciocavallo cheese. Simmer 1 minute.

6. Lay the eggplant slices out on the counter. Make 8 bundles of cooked pasta and set at the base of each slice. Put a piece of mozzarella on top of the pasta . Roll up the slices and transfer to a small baking pan.

7. Drizzle the remaining tomato sauce and olive oil over the eggplant slices. Cover with a piece of parchment.

8. Bake 10 minutes, or until the cheese begins to melt, the pasta is hot and the eggplant is tender.

9. To serve, top with a spoonful of pesto.