New York, NY (January 18, 2005) - StarChefs.com, the ultimate online culinary magazine, is pleased to announce Shannon Galusha, formerly of 727 Pine in Seattle, 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.
Shannon Galusha’s Menu for the Week of January 24, 2005:
Monday: Roasted Chicken with Artichoke Hearts, Olives and Orecchiette (recipe follows)
Tuesday: Spinach Salad with Grapes and Goat Cheese
Wednesday: Sturgeon with Potato Hash and Brown Butter Sherry Pan Jus
Thursday: Roasted Pear and Parsnip Soup
Friday: Pacific Salmon with Wilted Greens
As one of Thomas Keller’s protégés, up-and-coming Seattle chef Shannon Galusha learned the importance of product simplicity. In addition to a degree from the prestigious New England Culinary Institute, Galusha’s training includes an extensive gastronomic tour of Germany, Switzerland, Spain, Italy, and most notably, France, where he studied under the direction of two-Michelin star Chef Michel Rostang. Working his way up top Seattle kitchens such as Campagne, Café Campagne and Fullers, Galusha served most recently as the Chef at 727 Pine, where his progressive American cuisine attracted many fans. He is now venturing out on his own with the opening of Veil in Seattle this summer, and Galusha, no doubt, will continue to delight Emerald City dwellers.
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 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 Roasted Chicken with Artichoke Hearts, Olives and Orecchiette
Chef Shannon Galusha – Seattle, WA
Adapted by StarChefs
Yield: 4 Servings
8 ounces, or ½ (16-ounce) box, orecchiette pasta (You can substitute another small-shaped pasta, like bowties)
1/4 cup olive oil, plus more for coating cooked pasta
12 small cipollini or pearl onions
4 fresh artichoke hearts (You can substitute jarred or canned artichoke hearts)
4 chicken breasts, skin on
6 fresh garlic cloves, crushed
4 thyme sprigs
4 Tablespoons butter
1/2 cup white balsamic vinegar (You can substitute regular, dark balsamic vinegar)
12-16 ounces chicken broth
1/2 cup pitted Nicoise or Kalamata olives
Bring a small pot of salted water to a boil and cook the pasta until it is al dente. Strain and lightly coat with some olive oil and cool.
Peel and quarter the onions. If using fresh artichokes, trim leaves to expose the hearts. Remove the choke and cut hearts into sixths (1/6). Toss artichoke hearts in a small amount of white balsamic vinegar or rub with lemons to prevent discoloration.
Preheat an oven to 400°F. Heat olive oil in a large oven-proof sauté pan over high heat. Place chicken breasts in pan, skin-side down to sear, about 4 minutes. Reduce heat to medium-high and add the onions, artichokes, garlic and thyme sprigs. Sear vegetables on one side, about 4 minutes in the pan without stirring, so that they take on color. Transfer pan to oven and roast for about 20 minutes, leaving the chicken skin down and the vegetables on the seared side down throughout the entire roasting process. Remove pan from oven when vegetables have caramelized and the chicken reaches an internal temperature of about 155°F, about 15 minutes.
Return pan to the stovetop and put back over medium-high heat. Add the butter and allow it to brown slightly. At this point, turn over the chicken and vegetables. Add the vinegar and let it reduce by about 1/3. Add 12 ounces of broth, olives and cooked pasta to the pan. Remove chicken and allow to rest. Reduce the sauce at a stiff simmer for about three minutes. This will allow the pasta to finish cooking. (If the sauce reduces too much, it will appear dry and oily – simply add additional chicken broth to the pan if that happens. Season sauce to taste with salt and pepper. Place chicken on 4 serving plates. Spoon pasta, vegetables and sauce around plate and serve.
Round out the Meal:
With a radicchio and endive salad with a white balsamic vinaigrette and shaved Parmesan.
Wine Pairing: Olives and artichokes go well with crisp whites; try something Italian such as the Fendi di San Gregorio Falanghina 2003.
Remove skins from chicken breasts before serving.
Limit onions and olives if your child does not like them.
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