6. TOP TEN RECIPES ON STARCHEFS

Mario Batali
Grilled Lamb Chops "Scottaditti" with Pom Pom Mushrooms, Garlic Confit and Mint

Joachim Splichal
Chocolate Croissant Pudding With Wild Turkey Sauce

Ina Gartner
Vegetable Lentil Soup

Waldy Malouf
Wood Roasted Trout with Chervil Vinaigrette

Hubert Keller
Stuffed Artichoke Heart Barigoule

Jean Georges Vongerichten
Roast Chicken Breasts with Pine or Rosemary

Bradley Ogden
Barbecued Shredded Pork with Corn Crepes and Avocado Salsa

José de Meirelles
Lamb Shanks with Fruited Couscous

Christian Delouvrier
Turkey Croquettes

Craig Shelton
Cervena Loin of Venison with Smoked Beets, Clove Gelée and Black Pepper Gastrique

11. NEW RECIPE
From Think Like A Chef, by Tom Colicchio, Chef at Craft and Gramercy Tavern in New York City, adapted by StarChefs

Salmon Braised with Mushrooms

Yield: 4 Servings

• 2 tablespoons extra-virgin olive oil
• 4 (6-ounce) center-cut salmon fillets, about 1_ inches thick
• Kosher salt and freshly ground black pepper
• 1 cup chicken stock
• 1 recipe Marinated Mushrooms (see recipe below)
• 1 tablespoon unsalted butter

Heat the oil in a large skillet over medium-high heat until it shimmers. Season the salmon with salt and pepper on both wider (cut) sides. Add the pieces to the skillet, with the seasoned sides down. Adjust the heat so the oil sizzles but does not smoke. Cook for about 3 minutes without turning (the cooked side will be golden), then transfer the salmon to a plate. Wipe out the skillet.

Add the chicken stock and the marinated mushrooms to the skillet and bring to a simmer over medium heat. Nestle the salmon, cooked-side up, among the mushrooms. Gently simmer, basting frequently, until the salmon is cooked, 2 to 4 minutes for medium rare.

Transfer the salmon to serving plates. Stir the butter, salt, and pepper into the mushrooms. Spoon the mushrooms onto each plate and serve.

Marinated Mushrooms

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 leeks, white part only trimmed, halved lengthwise and thinly sliced
• 1 small onion, peeled, quartered lengthwise and thinly sliced
• 1 carrot, peeled and thinly sliced
• 2 stalks celery, peeled and thinly sliced
• Kosher salt
• 1 garlic clove, peeled
• 1 bay leaf
• 1 tablespoon coriander seeds
• 1 recipe pan-roasted mushrooms (see recipe below)
• Freshly ground black pepper
• 2 1/2 tablespoons sherry vinegar
• 1/4 cup chicken stock
• 2 sprigs fresh thyme
• 2 sprigs fresh flat-leaf parsley

Heat 2 tablespoons of oil in a large skillet over medium-low heat until it slides easily across the pan. Add the sliced leeks, onion, carrot, and celery. Season with salt and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the garlic, bay leaf, and coriander seeds and continue cooking until the vegetables are very tender, 10 to 15 minutes more.

Add the mushrooms to the skillet and season liberally with black pepper. Add the vinegar, let it bubble for a second or two, and then add the chicken stock, thyme and parsley. Simmer for 1 to 2 minutes then remove the skillet from the heat. Add the remaining quarter-cup of olive oil and set aside, allowing the mushrooms to cool slowly in the marinade. Cover and refrigerate for at least 2 hours before serving.

Pan-Roasted Mushrooms

• 4 to 6 tablespoons extra virgin olive oil
• 2 pounds mixed wild and cultivated mushrooms, cleaned, trimmed, and thickly sliced
• Kosher salt and freshly ground pepper
• 1 or 2 shallots, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh tarragon (optional)

Heat about 1 tablespoon of oil in a large heavy skillet over medium-high heat until it simmers. Add just enough mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.

Add a little chopped shallot and garlic, and some thyme and tarragon. Continue cooking the mushrooms until they are tender, about 2 minutes more, and then transfer them to a plate. Wipe out the skillet and repeat the process, cooking the mushrooms in small batches.

Just before serving, add a bit more butter or oil to the skillet and warm the mushrooms over medium heat. Season with salt and pepper.