New York, NY (Feburary 4, 2005) - StarChefs.com, the insider’s magazine for wine and food, is pleased to announce Robert Gadsby, of Noé Restaurant & Bar in Los Angeles and Houston, as the next featured chef for QuickMeals™ -- fast and 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 leading chef with serving suggestions and wine pairings, plus a shopping list and the chef's ideal pantry.
Robert Gadsby’s Menu for the Week of February 7, 2005:
Monday: Farfalle with Cilantro Pesto
Tuesday: Pan-Roasted Duck Breast with Cherry-Cinnamon Sauce
Wednesday: Caesar Salad with Spicy Roasted Shrimp
Thursday: Westphalian Ham & Brie Sandwich
Friday: Braised Chicken Thighs with Fennel Seeds and Olives (Recipe below)
Chef Robert Gadsby showcases his “Progressive American” cuisine at Noe Restaurant & Bar at the Omni Hotel of Los Angeles and Houston. Noe is Chef Gadsby’s first name. By looking very carefully at the restaurant’s logo, you’ll notice the accent over the “e” is a miniature Eiffel Tower. That’s because Gadsby, who began his career in his hometown of Bedford, England, was meticulously trained in France with the legendary chefs Alain Chapel, Joel Robuchon, and Alain Ducasse. His solid foundation in classical French cooking has remained at the heart of his culinary skills, even as he expanded his repertoire to include many international flavors.
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 John Wabeck of FireFly in Washington, DC and Kris Wessel of Miami. For more information or to subscribe to QuickMeals, go to www.starchefs.com/quickmeals.
Recipe for Braised Chicken Thighs with Fennel Seeds and Olives
Chef Robert Gadsby of Noé Restaurant & Bar at the Omni Los Angeles Hotel and the Omni Houston Hotel
Adapted by StarChefs
Yield: 4 Servings
8 chicken thighs, skin removed if desired
Freshly ground black pepper
2 sprigs fresh thyme
3 sprigs fresh rosemary
2 bay leaves
3 Tablespoons olive oil
1 large onion, peeled, halved and thinly sliced, about 2 cups
4 garlic cloves, peeled and halved
2 teaspoons fennel seeds, crushed
1 cup dry white wine
12 black olives, pitted, such as Niçoise
12 green olives, pitted and sliced, such as Picholine
Chopped fresh parsley, for garnish if desired
Pat chicken pieces dry and season the chicken with salt and pepper. Tie the thyme, rosemary and bay leaves together in a bundle using cotton string or butcher’s twine.
Heat a large, heavy sauté pan over moderately high heat. Add olive oil; when hot but not smoking add the chicken pieces and brown them on both sides, about 5 minutes. Reduce heat to medium and add the bundle of herbs, onion, garlic, and fennel seeds. Cook, stirring occasionally, until onion is softened, about 4 minutes. Add white wine and bring to a boil. Cover, reduce heat and simmer until the thighs are just cooked through, about 13 to 15 minutes.
Remove the herbs. Stir the juices in the pan thoroughly with a wooden spoon to break up the garlic. Add the whole and sliced olives to the pan and simmer, uncovered, for about 5 minutes, or until sauce is reduced by one third. Season with pepper and additional salt, if necessary. Divide chicken pieces among 4 warmed plates and spoon sauce over them. Sprinkle with chopped parsley and serve immediately.
Round Out the Meal:
With mashed potatoes or buttered noodles and glazed carrots.
Limit olives if your child does not like them.
A light Fino Sherry such as the Emilio Lustau “Jarana”.
StarChefs.com™ is an award-winning online culinary magazine, serving the foodservice industry and food aficionados since 1995. It is both a backstage pass to the celebrity chef world for food and wine-savvy consumers and an essential information resource for aspiring professional chefs. StarChefs.com™ features 25,000 published pages of original, chef-focused culinary content and generates monthly traffic of over 14.6 million hits a month. It has won Best of the Web awards from, among others, Forbes, U.S. News & World Report, USA Today, Brill's Content, and Lycos. Its Board of Advisors is made up of 20 of the country’s most influential chefs, including Jean-Georges Vongerichten, Daniel Boulud, Norman Van Aken, Todd English, Marcus Samuelsson and Bobby Flay. StarChefs JobFinder is the leading niche job board for the hospitality industry, featuring cutting edge, interactive classifieds technology.
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