Recipes for Week 2 of March Culinary Countdown

Recipes for Week 2 of March Culinary Countdown

Posted on March 13, 2015 by Chiara Iacoviello. This entry was posted in Eating Well. Bookmark the permalink.

For the second week of the March Culinary Countdown, we asked UW Club’s Executive Chef Jon Maley to share some of his delicious recipes with us. We also asked him a few questions to keep us inspired throughout the remaining 14 days of our homemade meals challenge.

Tell us a little bit about yourself. How did your love for the food industry start?

I was born in a small farm town in New Jersey. Growing up next to a farm and having goats of our own, I learned what it meant to put in a hard day’s work. At age 10, I moved with my family to California where I was able to experience the West Coast food scene to its fullest. I started working at 14 in a cake shop washing dishes. From that point on, I knew my future was in the food and beverage business. After working through high school at some casual restaurants, I hit the road and traveled the United States for a few years working in kitchens throughout the nation. In 2004, I realized that food was my obsession, and went to Le Cordon Bleu in San Francisco.

You worked at some really impressive restaurants.

I started my career at the Five Diamond-awarded Lafayette Park Hotel. I later went to work under Michelin Starred Chef Roland Passot as a sous chef of Left Bank Brasserie in the East Bay. In 2008, I decided to move to Washington and enjoy the fruits and labor of the Northwest. I took the job of executive chef of The Local Vine, which was started by James Beard Award recipient Chef Jason Wilson. After the closure of the restaurant due to hard times, I was extended the opportunity to open Book Bindery, under Chef Shaun McCrain as his sous chef. In 2011, I joined the team at The University of Washington Club as a sous chef, and two months later I was promoted to executive chef.

What is your favorite dish to cook?

I think my favorite food to cook would either be butter basted scallops or sweetbreads. It’s a hard question because some foods could take three days to prepare, like pâté or rillettes.

What is your favorite dish to eat?

Lamb has always been my go-to food to eat. I just love all cuts and preparations.

What’s never missing in your fridge and pantry?

I can’t go without real butter and a good Sherry vinegar.

A lot of people feel like they don’t have the time to cook. What advice would you give them to speed things up in the kitchen?

Treat your kitchen like a restaurant. Make a prep list and shopping list on the weekend, and try to utilize ingredients along the week. Keep it simple, but have fun. Roast a chicken for dinner one night, and use the leftovers for a wrap or salad the next day or night.

What’s your funniest kitchen accident?

In my kitchen, there are no funny accidents, but it is funny to watch us all bump into each other in the morning as we’re running around, getting set up for lunch.

What do you love about your job?

I love almost everything about what I do– the smell, the heat, the time it takes to put a great product on a plate, the adrenaline rush of service.

Your dishes are like pieces of art. How do you get your inspiration?

I dream about food every night. It’s an obsession. I wake up rushing to work to try something out. I watch other chefs from all over the world, see what they are doing, and maybe incorporate it into what I’m doing. I love everything about food and I don’t want it to just taste good. Some people say it’s pretentious, but I enjoy making food look good also. But flavor is most important. I never forget that.

Thank you, Chef Jon for sharing your thoughts and amazing recipes with us. And thank you, Ben Atkinson (Harborview Nutrition Manager) for sharing some nutritional insight on each recipe.

Try out Chef Jon’s recipes this week and take pictures of your rendition. Post them on our Eating Well Facebook Group or email them to wholeu@uw.edu. We’ll choose the best picture for each dish to add to the article!

Granola and Yogurt

Ben’s advice: “Once you make this recipe, you’ll wonder why you ever bought granola in the cereal aisle. It is really fun trying out different sweeteners, fruits, seeds, or nuts in granola recipes. Come up with your own signature blend!”

Ingredients for 1.5 pounds:
1 lb. rolled oats
4 oz. vegetable oil
4 oz. light corn syrup (or ½ cup of sugar dissolved in 2 Tbsp. of water)
6 oz. brown sugar
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
4 oz. unsweetened coconut
3 oz. raw wheat germ
4 oz. raw sunflower seeds
5 oz. golden raisins

Preheat oven to 350 degrees. Set golden raisins aside, and combine all other ingredients in a large bowl. Toss until dry ingredients are well-coated. Spread mixture evenly on a baking sheet. Place baking sheet in oven, and toast mixture until golden brown, stirring frequently to ensure even cooking.
Once mixture is toasted to your liking, remove from oven and let cool. Break up any large clusters and incorporate golden raisins. Add to your favorite yogurt to enjoy a healthy breakfast.
This granola mixture can be stored for up to six months in an airtight container.

Helpful Hint: Can be added to yogurt, milk or milk substitute, or eaten as-is for a quick boost of healthy energy.

Baked Frittata with Grilled Vegetables and Feta Cheese

Ben’s advice: “Meals like this are great for busy, working people. At my house, we make about three meals like this on Sunday to have ready to reheat during the week. This meal is flexible enough to eat at breakfast, lunch, or dinner. The inclusion of milk and eggs means that you do not need to bug your kids or significant other to have a glass of milk with their meal!”

Ingredients for 3 people:
8 eggs
1 cup whole milk
½ cup sour cream
½ cup olive oil
1 ea. zucchini (cut in half lengthwise)
1 ea. yellow squash (cut in half lengthwise)
1 ea. red bell pepper (cut in half and deseeded)
1 ea. red onion (cut into rings)
½ bunch asparagus (with bottom inch removed)
¼ cup feta cheese (crumbled)
½ bunch thyme
½ bunch oregano
½ bunch Italian flat leaf parsley
Salt and pepper to taste

Frittata

Preheat oven to 350 degrees and turn grill on high.
Chop all herbs and set half aside.
In a large bowl, combine half of the herbs with 2 tbsp. oil and salt and pepper to taste. Toss vegetables in herb mixture until well coated. Place vegetables on hot grill and cook for approximately 10 minutes (you want your vegetables to be charred, but still al dente).
Remove vegetables from grill and set aside to rest at room temperature. In a large bowl, combine eggs, milk, and sour cream and whisk until smooth. Incorporate ½ tsp. salt and pepper.
Once vegetables are cool, cut them into medium-diced pieces and add to egg mixture. Add crumbled feta cheese and the rest of the chopped herbs. Pour mixture into a lightly-greased 6×6-inch baking pan.
Bake at 350 degrees for 12-15 minutes or until the top is brown and the egg mixture is firm (test the eggs by inserting a toothpick into center of frittata, then remove. If there is still liquid on toothpick, continue to cook frittata until toothpick comes out clean).
Remove frittata from oven and let cool for approximately 10 minutes. Serve with your favorite salsa.

Helpful Hint: Frittatas are a wonderful way to make the most of your leftovers! Serve your favorite vegetables for dinner, then use the leftovers in your frittata the next day. Roasted potatoes from the night before make a great addition to your frittata as well.

Crostini topped with Sun-dried Tomato and Goat Cheese Bruschetta

Ben’s advice: “Looking for ways to get more vegetables into your diet? Bruschetta might be your ticket. It’s loaded with tomatoes, garlic, shallots, and basil. This recipe is like a cute, little healthful pizza. You can even make extra of the topping, so you’ve got enough to snack on all week.”

Ingredients for 4 people:
1 baguette
6 oz. sun-dried tomatoes
3 Roma tomatoes (deseeded)
2 garlic cloves (chopped)
1 large shallot (chopped)
1 bunch basil (finely chopped)
1 oz. extra virgin olive oil
1 oz. champagne vinegar (or white wine winegar)
2 oz. grated parmesan
4 thin slices of aged parmesan
salt and pepper to taste

Optional:
6 oz. fresh goat cheese
2 oz. of your favorite fresh herb blend (chopped)

Toasted Baguette

Preheat oven to 400 degrees. Slice 4 pieces of your favorite baguette lengthwise into rounds about ⅛-inch thick. Lay slices on sheet tray and lightly sprinkle with oil, salt and pepper and a pinch of the grated parmesan.
Bake for approximately 10 minutes, rotating the slices halfway through to ensure even browning (do not let them to brown too much, as they will continue to dry out once removed from oven). Remove from oven and let cool at room temperature.

Topping

Soak the sun-dried tomatoes in warm water for at least 30 minutes, which will make them easier to chop. Dice sun-dried and Roma tomatoes.
Combine tomatoes with garlic, shallot, basil, champagne vinegar, and the rest of the grated parmesan. Season with salt and pepper. Let stand at room temperature for 10-20 minutes to infuse the flavors.
Scoop topping onto each toasted baguette piece and top with thin-sliced parmesan.

Optional: Combine goat cheese and herbs until blended and smooth. Spread on toasted baguette before adding tomato topping and parmesan slices.

Turkey Wrap with Cilantro Cream Cheese and Marinated Kale Slaw

Ben’s advice: “Bringing this wrap to work will make your co-workers jealous, guaranteed. The mix of flavors is really fresh and reminiscent of spring. If you’re frustrated taking the big rib out of the kale, try holding it in one hand; then using your pointer finger and thumb, run down the rib while you peel back the leaves on each side. Kale is really gaining popularity, and is grown almost year-round in the Northwest. You can even use the slaw from this recipe as a delicious and healthful salad.”

Ingredients for 4 people:
1 lb. sliced turkey
8 oz. cream cheese
1 bunch cilantro
1 bunch Lacinato kale
2 ea. limes (juice and zest)
2 ea. lemons (juice and zest)
2 ea. carrots (shaved with a peeler)
1 ea. shallot (minced)
¼ cup extra virgin olive oil
4 ea. flour tortillas
Salt and pepper to taste

Marinated Kale Slaw

Clean and dry kale. Remove the center rib of each leaf and cut the leaves into strips. In a large bowl, combine kale strips, minced shallot, carrot peelings, olive oil, 1 tsp. salt, lemon juice, and zest.
Toss ingredients thoroughly, cover with plastic wrap, and let marinate for at least 45 minutes.

Cilantro Cream Cheese

Combine cilantro with lime juice and purée until smooth (if needed, you can incorporate a small amount of water to purée).
Using an electric mixer with a paddle attachment, whip the cream cheese until smooth.
Add cilantro purée, lime zest, and salt and pepper to taste. Blend until well incorporated.

Turkey Wrap

Spread cream cheese mixture on tortilla, add turkey, and top with kale slaw. Roll up the tortilla and you have a great lunch on the go!

Helpful Hint: If you do not have an electric mixer with a paddle attachment, you can buy pre-whipped cream cheese or whip by hand.

Chicken Salad with Cauliflower Purée

Ben’s advice: “The thing that is great about chicken salad is that it is able to be used on cold salad greens, as well as on sandwiches. Pair the chicken and cauliflower mixture with some fresh spinach and dried fruit, and you have a salad worth bragging about for lunch on Monday. Spread the mixture on two slices of whole grain bread or a bagel, and you have another fantastic lunch for Tuesday. Chicken salad is here to save your week!”

Ingredients for 2 people:
1 lb. chicken legs
2 shallots (minced)
2 stalks celery (minced)
1 bunch thyme (chopped)
1 head of cauliflower
2 cups whole milk
2 cups water
¼ cup Half & Half
1 tsp. blended oil (or vegetable oil)
1 lemon (juice and zest)
Salt and pepper to taste

Chicken

Preheat oven to 350 degrees. Combine half of the chopped thyme with oil and salt and pepper to taste. Toss chicken legs until well coated and marinate for at least 45 minutes.
Roast in oven for approximately 20 minutes or until an internal temperature of 160º is reached. Remove chicken from oven and set aside to rest.
Once chicken is cool enough to handle, remove meat from the bone and discard bones.

Optional: Instead of cooking the chicken the same-day, this salad recipe can be a perfect way to use leftover chicken. Serve roasted chicken for dinner the night before and save the legs for your salad. You can also begin marinating the chicken legs the night before for better flavor.

Cauliflower Purée

Helpful Hint: This part can be done while the chicken is in the oven. Cut cauliflower into small pieces. Combine milk and water, and heat on medium until it comes to a simmer. Add cauliflower and cook until tender. Strain cauliflower and then purée with a pinch of salt until smooth. Incorporate Half & Half a little at a time until the mixture becomes creamy (you may not end up using all of the Half & Half).

Optional: If making this recipe often or in large batches, the milk mixture used to boil the cauliflower in can saved and used again up to three times.

Chicken Salad

Combine chicken meat, shallots, celery, lemon juice and zest, and the other half of chopped thyme.
Incorporate cauliflower purée a little at a time until desired consistency is achieved. Spread on your favorite bread or add to your favorite green salad.
Add dried fruit to the chicken salad for a kick of sweetness or chopped nuts to add some crunch.

Helpful Hint: Blended oil is a blend of 75% canola oil and 25% vegetable oil.

Seared Snapper with Cauliflower and Fingerling Potato Ragout

Ben’s advice: “Adventurous cooks try substituting mashed cauliflower for mashed potatoes, and this recipe shows why. It is quite similar, but the beauty is that it’s much lower in carbs than potatoes. It’s a nice way to lower the calories in a potato-based recipe, while still getting much of the same flavor and texture. Combined with the fresh snapper and fingerling potatoes, this recipe is a complete meal that will please any chef or nutrition enthusiast.”

Ingredients for 2 people:
1 lb. snapper fillet
1 head cauliflower
½ lb. fingerling potatoes
1 ea. lemon
2 ea. garlic cloves
1 ea. leek
¼ bunch of thyme
½ lb. butter
½ cup blended oil (or vegetable oil)
1½ cup milk
1½ cup water
Salt and pepper to taste

Cauliflower and Fingerling Potato Ragout

Cut the head of cauliflower into small florets and stems and set half aside.
Combine milk and water, and heat on medium until it comes to a simmer. Add half of cauliflower florets and cook until tender. Strain out cauliflower and purée with a pinch of salt and pepper until smooth. Melt 75% of the ½ pound of butter over medium heat until browned. Pour cauliflower puree into melted butter and whisk until smooth.
Chop leek into coin-size rings, soak them in cold water for 15 minutes, then drain. (This will not only clean the leeks, but also extract some of the intense onion flavor.)
Next, bring a 2-quart sauce pot of water to a boil, add potatoes, and cook for 10 minutes on medium heat. Drain potatoes using a colander and let cool at room temperature. Cut cooled potatoes into coin shapes and sear in a hot pan with oil. Once golden brown, take the potatoes out of the pan and set aside on a plate.
In the same pan that you cooked the potatoes, add the other half of cauliflower florets and cook until golden brown. Add leeks and cook for additional two minutes. Add the potatoes back in the pan and season with salt and pepper. Incorporate the cauliflower purée and when everything is sufficiently warmed, it is ready to serve.

Snapper

Preheat oven to 350 degrees. Trim up snapper by taking out the bones and cutting it into 6-ounce portions.
Season fish with salt and pepper and sear in a hot pan with oil. Once golden brown on one side, flip over, add garlic and thyme, and place in oven at 350 degrees for approximately 6 minutes.
Take fish out of the oven and place pan on the stove top on a medium heat. Toss in butter, squeeze the lemon over the fish, and baste the top of fish. (You can also pour over the pan-butter from the potatoes for added flavor.)

Helpful Hint: Blended oil is a blend of 75% canola oil and 25% vegetable oil.

Chicken with Mushroom Bread Pudding and Roasted Carrots

Ben’s advice: “Here in the Northwest, we may not get enough Vitamin D. Mushrooms are here to help. Exposing mushrooms to ultraviolet light or sunlight makes them produce extra Vitamin D. Look at labels for mushrooms harvested in the wild or treated with ultraviolet light. You can even set them outside in the sun prior to cooking them.”

Ingredients for 2 people:
2 skin-on chicken breasts
1 lb. crimini mushrooms
1 rustic baguette
1½ cups milk
6 large eggs
½ bunch thyme (whole leaf)
½ bunch thyme (chopped)1 lemon
½ lb. butter
1 bunch baby carrots
2 garlic cloves
6 oz. blended oil or extra virgin olive oil
Fresh thyme and rosemary to taste
Salt and pepper to taste

Chicken

Combine 4 oz. of oil with the fresh thyme, rosemary, and salt and pepper. Toss chicken breasts until well coated. Cover and place in fridge to marinate for at least 2 hours.
Preheat oven to 350 degrees. Heat a sauté pan and sear off the chicken breasts with 1 oz. of oil. Once golden brown, turn the breasts over, add garlic and thyme, and place in oven at 350 degrees for 10-12 minutes, or until an internal temperature of 160 degrees is reached. Remove pan from oven and place on stove top with medium heat.
Toss in butter and juice of the lemon, and baste the top of the chicken. (When plating, you can drizzle the pan-butter on top of the chicken for added flavor.)

Mushroom Bread Pudding

Clean the whole mushrooms with a damp paper towel and toss them with salt and pepper and a tablespoon of oil. Put them on a small baking sheet and place in an oven at 350 degrees for 10 minutes. Remove from oven, allow to cool, and slice into quarters. In a two-quart saucepot, bring milk to a soft-boil and whisk in eggs.
While the milk is heating up, cut the baguette into cubes and combine with sautéed mushrooms, chopped thyme, and salt and pepper. Once the milk and eggs are combined and sufficiently warmed, pour over the bread and mushrooms and let soak for at least 30 minutes.
Pour mixture into a lightly greased 6×6-inch baking pan and bake for 30-45 minutes until top is golden brown and firm (test the bread pudding by inserting a toothpick into center, then remove. If there is still liquid on the toothpick, continue to cook bread pudding until toothpick comes out clean).

Optional: For a better presentation, you can press the top of the bread pudding with an equal-sized pan once it comes out of the oven. This allows you to cut more precise pavé or rectangle shapes.

Roasted Carrots

Clean and dry carrots. Toss with 1 oz. of oil, salt and pepper. Spread carrots on a small baking sheet and place in 350 degrees oven for about 10-15 minutes.

Share pictures of these meals or your own recipes in the private Eating Well group or email them to wholeu@uw.edu for a chance to win a Whole U apron!

When you share your own original recipe, you’ll be entered into an additional contest. At the end of the Countdown, Chef Jon will select the winning recipe, which will be featured at the UW Club as a weekly special April 13 – April 17. The UW Club is awarding the winner with a complimentary lunch for 2 during that week. Our winner will have a chance to savor Chef Jon’s and his team’s rendition of his/her recipe!

Jon Maley is the executive chef of The University of Washington Club. After working at many highly acclaimed restaurants, in 2011 he joined the team at The UW Club as a sous chef, and 2 months later he was promoted to executive chef. In 2013 he won the “Club Chef of the Year” award. Chef Jon’s mantra is “Make food fun. So many people are in a rush to eat and go, but I think it is time to slow down and enjoy what’s on the table. Food should be filled with friends, family, and conversation.” When Chef Jon is not at work, he enjoys spending time with his lovely wife Rebecca, son Conner, and daughter Tesla. Doing anything outside, including yard work, is a day well spent in his book. He hopes to open his own restaurant in the next year or two.

Ben Atkinson is a dietitian at Harborview Medical Center, where he manages the outpatient nutrition, informatics, and wellness programs in the Nutrition and Foodservices department. He enjoys riding his bike with his family, learning New Jack Swing dance with his kids, and polishing his dress shoes.