5 Recipes From NYC's Best Chefs

It's winter, which means hibernation time! We know you need some extra padding, so go ahead, you have our permission to gain a little cold-weather insulation. And, if you're going to add a tiny bit of extra poundage, do it the right way, i.e. put down those Doritos and the Diet Coke. Instead, focus on feeding yourself yummy, homemade meals that will make you feel full but not foul. To aid you in your eating odyssey, we called up all our choice local chefs from NYC's raddest restaurants to give us the skinny (no pun intended!) on some wintry, relatively easy-to-make dishes you can create in the comfort of your own home. From a Bloomdsay mac'n'cheese from Wall & Water to a celery pot pie courtesy of The Fat Radish, we think this mini cookbook will sate you in style. And, hey, if you're not into getting your hands dirty, we won't judge you if you decide to book a table.
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Click through for 5 delicious, wintry recipes from NYC's hottest restaurants you can make yourself!
1 of 5
Executive Chef Maximo Lopez May, Wall & Water
Mac & Cheese: Strascinati pasta with “Cato Corner Bloomsday cheese” and seasonal mushrooms:

Ingredients:
(Serves 4 people)
1 bag of dry Strascinati pasta
2 cloves of garlic
1 small onion
4 tablespoons of melted butter
2 tablespoons of thyme leaves
2 tablespoons of parsley leaves
Zest of 2 lemons
1 cup of white wine
2 cups of heavy cream
4 slices of day old farm bread
4 cups of mixed seasonal fall mushrooms
1 whole cato corner Bloomsday cheese
Sea salt and freshly crushed black pepper

Procedure:
1. Cut bread into small cubes and mix with half of the melted butter and the thyme leaves, reserve.
2. Cook the chopped onion and garlic with the reminder of the butter until tender, add the cleaned mushrooms and cook until the mushrooms are cooked but still firm, add the wine and let it evaporate.
3. Add the cream and bring to a boil then add the previously cooked pasta (al dente).
4. Mix with the grated cheese, lemon zest, chopped parsley, season it well and put this mixture into a baking tray.
5. Sprinkle with the bread mix, roast in a medium heat oven until golden brown and serve immediately.

Comments:
"If you can’t find Strascinati pasta, you could also use Strozzapreti, Orecchietti or Cavatelli. The kind of mushroom to utilize depends on the market availability, but go for an elegant one like chanterelles or trumpets… If you like to replace the cheese, you can do it by utilizing a nutty flavored one Use the same wine to cook that you will use in the table, That will assure you a great paring!!!"

Wall & Water, 75 Wall Street (at Water Street); 212-699-1700.
2 of 5
Dan Silverman, Chef, The Standard Grill:
Butternut Squash Soup

Ingredients:
4 large butternut squash
Butter
6 shallots, chopped
Honey
4tbs Allspice
2 tbs Cardamom
5 cinnamon sticks
5 star anise
6 cloves
½ Onion, peeled, chopped (1 ¼ cup)
1 Leek, washed well, chopped (1 cup)
1 Carrot, peeled, chopped (1 cup)
2 Celery stalks, washed chopped (1 ½ cup)
½ Fennel bulb, chopped (½ cup)
Apple, roughly chopped, no cores

Preparation:
Preheat oven to 375-400 degrees.
Combine all spices and grind well.
Cut squashes in half from top to bottom, remove seeds, place cut side up.
In hotel or roasating pans, dot with butter, drizzle over honey, season with salt and pepper and dust with 1 tsp of the spices. Add just enough water to the pans so that the squash won’t scorch, cover with foil and roast until tender…20-30 minutes.
Remove the squash from oven, cool, and then scoop out the flesh, and reserve any liquid remaining in the pans.
While the squash roasts, sweat the mirepoix in a stainless pot over medium heat until everything is tender, but NO color.
Add the roasted squash and water to cover (approx. 2 ½ qts). Bring to a boil, reduce to a simmer and cook, skimming for 15 minutes.
Puree in batches in vita prep blender until smooth.
Adjust soup seasoning with salt, lime juice and additional spice if necessary.

The Standard, 848 Washington Street (at 13th Street); 212-645-4646.
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3 of 5
Frank DeCarlo, Chef, Bacaro:
Pasta E Fasoi

Ingredients:
(Serves 6 to 8)
2 cups dried borlotti beans
1 bay leaf
3 ounces of pancetta, chopped
1 med Spanish onion, minced
3 cloves of garlic, minced
Sea salt
Freshly ground black pepper
1 cup canned plum tomatoes, drained & chopped
1 quart of chicken or vegetable stock
1 quart of water
1 cup of dried pasta (bigoli (cut), bucatini(cut), elbows)
1 tablespoon chopped fresh rosemary
¼ cup of freshly grated Grana Padano cheese
Extra Virgin olive oil

Preparation:
Cover the beans in cold water, cook them to tenderness in salted water with a bay leaf.
Drain & hold them aside. Heat olive oil in a large pot over medium heat.
Add pancetta & cook about 3 minutes.
Add garlic & onion and season with salt & pepper. Cook until softened, about 3 minutes.
Add stock, water, beans, and tomatoes. Bring to simmer.
Remove half of beans to a blender and puree.
Add salt & pepper to taste.
Add rosemary.
Cook pasta in salted boiling water, just to al dente, drain & add to soup. Stir in the cheese.
Ladle soup into 6 bowls & top with more cheese & drizzle of olive oil.

Bacaro, 136 Division Street (near Ludlow Street); 212-941-5060.
4 of 5
Nicholas Wilber, Chef de Cuisine, The Fat Radish:
Celery Root Pot Pie

Ingredients:
(Yield: 1 pot pie)
3 Medium Celery Roots 1 Red Onion, diced 1 Head of Black Garlic, peeled and chopped 1 White insides of a stalk of celery, chopped 1 Cup Brioche Croutons 1 Apple, peeled and chopped 3 Cloves All Spice 1 Bay Leaf 1 teaspoon fresh lemon juice ¼ cup parsley and chives, chopped ¼ cup cream ½ gallon milk 2 tablespoons cup butter ¼ cup grated gruyere cheese 1 egg Salt & Pepper

Preparation:
Peel and dice celery root, reserving scraps, but not peelings in a pot. Add to scraps: apple, allspice, bay leaf, and cover with milk, simmer till the celery root scraps are soft.
Roast celery root dice with butter and herbs till soft.
Roast diced onions in pan till soft.
In a blender, combine cooked celery root scraps and apple, (removing bay leaf & all spice) till smooth using cream, butter & some of the cooking liquid. Should be smooth and of soup consistency.
In a large bowl combine cooked celery root, diced onions, raw celery hearts, black garlic and croutons.
Add celery root puree to mix till desired consistency, season with salt & pepper, parsley & chives.
Add mixture to dish or serving bowl, top with grated cheese.
Cut a ring slightly bigger than your bowl out of the puff pastry sheet.
Brush with egg wash & press to top of bowl, forming a cap around the sides
Bake in oven for 10 to 12 minutes at 350 ° till warm inside & puff pastry has risen.

The Fat Radish, 17 Orchard Street (between Canal and Hester streets); 212-300-4053.
5 of 5
Huy Chi Le, chef/owner, Indochine:
Spicy Chicken Breast With Lemongrass

Ingredients:
MARINADE:
8 oz chicken breast, thinly and evenly sliced sideways against the fiber
1 tbl spoon fish sauce (Vietnamese Nuoc Mam)
½ tbl spoon sugar
½ tea spoon flour
1 tbl spoon vegetable oil
½ tbl spoon chili-garlic sauce (comes in a jar in Asian markets)
Mix all the ingredients and let sit for a couple of hours in the refrigerator.

COOKING:
2 shallots, finely sliced the long way
3 tbl spoons vegetable oil
½ tbl spoon finely chopped lemongrass (only the white part)
3-4 tbl spoons chicken broth
½ cup whole Asian basil leaves (stems out)
1 tbl spoon finely chopped peanuts

Preparation:
In a wok or flat pan, heat the oil to high heat.
Throw in the sliced shallots and lemongrass and turn a few seconds until browned.
Add marinated chicken and toss quickly and vigorously, separating it if it sticks together.
Saute for about 3-4 minutes (depending on the thickness of the chicken), adding a table spoon chicken broth every minute.
Add the whole Asian basil leaves and sauté for another 30 seconds.
Transfer to a bowl and sprinkle the chopped peanuts on top.
Garnish with a sprig of Asian basil.

Indochine, 430 Lafayette Street (near Astor Place); 212-505-5111.

Image via Indochine: Stories, Shaken and Stirred, Rizzoli 2009.
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