From warm camembert and fricassee of wild mushrooms to the BLT breakfast sandwich with fried eggs and cheese, Here are some of the best recipes from F&W’s top new Chefs.
Smoked Salmon Crisps
The salmon cornets (tuiles formed into tiny cones and then decorated with creme fraiche with fresh fish) created by Thomas Keller (an F&W Best New Chef award in 1988) are the most famous introduction to his lavish and charming food in the French Laundry located in Napa Valley.
Eggplant Parmesan with Crisp Bread Crumb Topping
This eggplant Parmesan recipe from F&W’s Best New Chef of 2008, Ethan Stowell, is all it should be: thin slices of cooked eggplant dipped in a vibrant, tangy tomato sauce and topped with soft, fresh mozzarella. The most appealing part is the crisp topping made of dry bread crumbs.
Meat Loaf with Red Wine Glaze
F&W Top New Chef, 2005 Shea Gallante brushes his meatloaf with red wine glaze, which caramelizes when it bakes. The ice allows the bread to be suitable for serving red wines.
Over-the-Top Mushroom Quiche
“I love quiche, but it has to be several inches high and made right,” says F&W Best New Chef 1988 Thomas Keller. This high-rising version is made from a recipe found in the Bouchon cookbook. It might be the ideal one and is worth the time to complete. LLayering the sauteed mushroom and cheese shreds will ensure they’re evenly distributed across the custard of silky smooth eggs.
Warm camembert with wild mushroom fricassee
Daniel Boulud, an F&W Best New Chef in 1988 chef, creates this delicious appetizer using Vacherin Mont-d’Or, a smooth cheese available at high-end cheese stores. Camembert is just as creamy and smooth as Vacherin Mont-d’Or but more accessible.
Sauteed Baked Penne and creamy RicoRicottas
hearty pasta dish by F&W, the Best New Cook of Maria Helm Sinskey, 1996. It’s filled with chunks of Italian sausage and tossed with a simple tomato sauce that is garlic-infused. It’s topped with fresh ricotta ricotta sprinkled with mozzarella and Parmigiano-Reggiano. They create a cheese-like layer while the pasta bakes.
Baked Orecchiette and Pork Sugo
In Italian cuisine, sugo is often called a sauce or gravy. In this recipe, F&W Top New Chef of 2007 Ethan Stowell prepares a pork sugo by braising a shoulder of pork until it’s almost broken, adding it to food processors, and mixing it with a red wine and tomato sauce. Then, he bakes it with orecchiette and a layer of Parmigiano cheese until crispy.
BLT Fried Egg-and-Cheese Sandwich
Thomas Keller’s delicious recipe blends three of the most well-known sandwiches – bacon, lettuce, tomatoes, fried eggs, and grilled cheese.
Panko-Coated Chicken Schnitzel
F&W Top New Chef, 1988 Thomas Keller of the French Laundry in Yountville, California, uses panko breadcrumbs to give the chicken a crispy crust. “Pounding chicken breasts to a uniform thickness cuts down on cooking time,” the chef states.
