New York, NY (January 7, 2005) - StarChefs.com, the ultimate online culinary magazine, is pleased to announce Brian Bistrong, executive chef of The Harrison in New York, as the next featured chef for QuickMeals™ - fast and easy healthy recipes from the country's hottest chefs. QuickMeals use a minimal number of ingredients and require minimal preparation time. Every week, StarChefs features 5 QuickMeal recipes from a different celebrity chef with serving suggestions and wine pairings, plus a shopping list and the chef's ideal pantry.
Brian Bistrong’s Menu for the Week of January 10, 2005:
Monday: Winter Root Vegetable Soup with Mushrooms (recipe follows)
Tuesday: Roasted Rack of Lamb with Crushed Peas, Mint and Tomatoes
Wednesday: Sautéed Skate with Radicchio, Bacon and Balsamic Brown Butter
Thursday: Mustard Chicken with Celery Root and Parsley Sauce
Friday: Monkfish with Green Cabbage, Apples and Grain Mustard Sauce
Brian Bistrong of The Harrison in New York began his culinary career as a teenager working on a farm in New Jersey. After attending the Culinary Institute of America and Boston University’s hotel management program, he worked in top kitchens including Gray Kunz’s Lespinasse, David Bouley’s Bouley Bakery, and Michelin-starred restaurants Manoir de Quatre Saisons and La Cote d’Or. Most recently, he was executive chef at Joseph’s (formerly Citarella the Restaurant). At The Harrison, Bistrong enjoys total culinary freedom to create his contemporary American menu. Despite his background in serious French technique, Bistrong displays a sense of playfulness in his dishes, which reflect a number of ethnic accents that have become a part of American cuisine.
A subscription to QuickMeals includes new seasonal recipes each week by top chefs like Mario Batali, Bobby Flay, and Daniel Boulud. A QuickMeals subscription is only $54.99 for 12 months with unlimited access to chef recipes, or $9.99 for a super-saver 3-month trial subscription. Upcoming chefs who will be featured on QuickMeals include Patricia Yeo of Sapa in New York, Cliff Wharton of TenPenh in Washington, DC, and Robert Gadsby of Noe in Houston and Los Angeles. For more information or to subscribe to QuickMeals, go to www.starchefs.com/quickmeals.
Recipe for Winter Root Vegetable Soup with Mushrooms
Chef Brian Bistrong of The Harrison – New York, NY
Adapted by StarChefs
Yield: 4 Servings, about 1 quart
4 Tablespoons canola oil
1 large Spanish onion, peeled and diced
3 cloves garlic, crushed
1 parsnip, peeled and diced
1 small celery root, peeled and diced, optional
1 small turnip, peeled and diced
1 small leek, white part only, halved lengthwise, washed and sliced thin crosswise
1 large Yukon gold potato, peeled and diced
4 cups low-sodium chicken broth
1 cup sliced mushrooms (Chef Bistrong prefers wild mushrooms)
3 Tablespoons chopped fresh chives
Heat 2 Tablespoons canola oil in a 4-quart saucepan or soup pot over medium heat. Add onions and garlic and cook slowly without browning until soft. Add a few drops of water or chicken broth if pan becomes dry. Add parsnip, celery root, turnip, leek and potato and season with salt and pepper. Cook and stir until vegetables begin to get tender, about 10 minutes. Add the stock, bring to a boil, then reduce heat and simmer until vegetables are completely tender, about 10 to 15 minutes.
Meanwhile, heat a medium sauté pan over moderately high heat. Add remaining 2 Tablespoons oil and sauté mushrooms, stirring, until golden brown, about 3 minutes. Season with salt and pepper and set aside.
Transfer root vegetables and liquid from the saucepan to a blender and puree until smooth. (Puree in two batches, if necessary.) Season to taste with salt and pepper. To serve, divide soup among four bowls, add mushrooms to each and garnish with chives.
Round Out the Meal:
With crusty French bread and cheese. For a heartier meal, serve with a charcuterie plate.
Use mild-flavored mushrooms such as cremini, button or enoki. Or simply substitute mushrooms with fresh croutons.
A light Burgundian Pinot Noir such as the Henri Delagrange Bourgogne Hautes Côtes de Beaune 2003
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