Grilled gaucho steak with chimichurri sauce recipe courtesy michael chiarello

Olive Oil Braised Potatoes Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 22 minutes
Yield: 3 to 4 servings
User Rating:

2 medium Idaho potatoes, washed, skin on, cut into 1/2-inch slices
Gray salt and freshly ground black pepper
1 cup extra-virgin olive oil
6 sprigs fresh thyme
4 garlic cloves

Preheat the grill. Preheat the oven to 325 degrees F.
Put the potato slices on the hot grill and cook for about 2 minutes on each side to mark them. Remove from the grill and place them in a single layer in a baking pan. Season both sides with salt and pepper. Add enough olive oil to reach 1/3 up the sides of the potatoes. Turn the potatoes over to coat with the oil. Scatter the thyme and garlic cloves over the potatoes, sprinkle with a little more salt, if desired, and place in the oven.

After about 15 to 20 minutes, the potatoes will be tender. Remove from the oven and let them cool in the oil. Serve at room temperature.

Chef's notes: Using a high quality olive oil will impart its flavor to the potato.

Episode#: MO0504

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 5 minutes
Yield: 6 servings
User Rating:

2 tablespoons good quality balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon honey
Big pinch gray salt
4 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
Freshly ground black pepper
4 1/2 pounds zucchini
2 cloves garlic, minced
2 teaspoons thyme, minced
1 teaspoon rosemary, minced
1 teaspoon sweet smoked Spanish paprika
Cherry tomatoes (20 large or 40 small)
2 bunches arugula
1/2 cup crumbled feta, preferably French (about 3 ounces)
1/2 cup pitted and chopped kalamata olives (about 3 ounces)

Preheat the broiler.
To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.

Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.

In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.

Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.

Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.

Episode#: MO0501
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Mini Baked Potatoes with Mascarpone and Prosciutto Bits Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 5 servings
User Rating:

10 small Yukon gold potatoes
Coarse salt
3 tablespoons plus 1 teaspoon prosciutto bits
1/2 cup plus 2 tablespoons mascarpone or creme fraiche
2 tablespoons plus 2 teaspoons chopped chives
Prosciutto Bits:
4 ounces prosciutto (Have the butcher grind it or chop it finely yourself. If finely chopping yourself, partially freeze it first.)
1 tablespoon olive oil

Preheat the oven to 350 degrees F.

Wash and dry the potatoes. Spread a 1/4-inch bed of salt in a baking dish and top with the potatoes. Prick the top of the potatoes. Bake for about 40 minutes, or until the potatoes are cooked throughout.

Meanwhile, make the prosciutto bits.
Place a small saute pan over medium-high heat. Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium low and cook, stirring occasionally, until the prosciutto bits are crisp, about 25 to 30 minutes.

Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. (Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.)

Remove the potatoes from the oven.

Cut an x in the top of each potato, and push in the sides to split open. Divide the prosciutto bits, mascarpone or creme fraiche, and chives among the potatoes and serve immediately.

Episode#: MO0712
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Grilled Mangoes with Blue Cheese and Honey Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 6 servings
User Rating:

3 large mangoes, ripe but not soft (you can substitute apricots, peaches, nectarines or pears)
2 tablespoons unsalted butter
1 teaspoon Toasted Spice Rub, recipe follows
1/8 teaspoon finely ground sea salt, preferably gray salt
8 ounces blue cheese
3 tablespoons honey

Have the oven broiler on or a grill heated to medium-high.

Peel the mangoes with a paring knife. One at a time, set each mango on its side on a cutting board and cut the flesh away from the large flat seed in the center. Place the largest 2 pieces from each mango in a medium bowl (set the rest of the flesh aside for another use).

Melt the butter in a small skillet over medium heat and cook until it turns nut brown. Add the Toasted Spice Rub and salt. Remove the skillet from the heat. Pour or brush the butter mixture over the mangoes and toss well to coat them.

Grill the mango slices (only on the flat, cut side) over medium-high heat until nicely marked, 3 to 5 minutes.

While mangoes are grilling, cut the blue cheese into 1-inch pieces.

Remove the mango slices from the grill and spread them on a baking sheet, with the grilled sides facing up. Divide the cheese on top of the mango slices.

Place under the broiler for 30 seconds to weep the cheese (optional step). Be careful not to get the mango too hot. Arrange on a platter or individual plates.

In a heat-proof bowl, warm the honey briefly in the microwave and drizzle over the top. Serve warm.

Toasted Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.

Yield: about 1 cup

Episode#: MO0712
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Creamy Orange Bon Bons Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 2 minutes
Yield: 6 servings
User Rating:

1 quart vanilla ice cream
1/2 cup powdered orange drink
12 ounces bittersweet chocolate, in chunks

With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in the freezer to reset the ice cream balls to firm.
Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. Stop and stir every 30 seconds until melted, be careful not to burn it.

Spread the orange drink powder onto a large plate. Roll the ice cream balls in the powder and return them to the cookie sheet. Drizzle the melted chocolate over the ice cream balls. Return to the freezer until ready to serve.

Episode#: MO0410
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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My Mother's Tomato Sauce Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 3 1/2 cups
User Rating:

1 (28-ounce) can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Sea salt, preferably gray salt
1 tablespoon minced garlic
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1 bay leaf
Freshly ground black pepper

Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. In the can, avoiding cutting yourself with the rim, use your hand to squeeze the tomatoes to a pulp. Re-strain out the new juices, and reserve the juice and pulp separately. Fill the empty can half full with water and set aside.
Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and cook with a pinch of salt, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until golden. Add the tomato juices and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, oregano, the half can of water, bay leaf, and salt and pepper, to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, about 30 to 45 minutes. Discard the bay leaf.

Episode#: MO1C06
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Sauteed Greens with Vinegar Recipe courtesy Michael Chiarello
See this recipe on air Thursday Sep. 21 at 3:30 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 10 minutes
Yield: 4 servings
User Rating:

4 quarts mixed greens, thick stems removed (such as broccoli rabe, mustard greens, and spinach)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons minced garlic
Sea salt, preferably gray salt, and freshly ground black pepper
Red wine vinegar, for seasoning

Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.
Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.

Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates.

Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold.

Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.

Episode#: MO1C08
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Salisbury Steak with Mushroom Sauce Recipe courtesy Michael Chiarello
See this recipe on air Saturday Sep. 23 at 1:30 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 4 servings
User Rating:

4 boneless steaks (about 4 ounces each)
Salt and freshly ground black pepper
Flour, for dredging
1/4 cup extra-virgin olive oil
4 cups beef stock
8 ounces white button mushrooms, quartered
8 ounces shiitake mushrooms, stemmed, caps quartered
1 tablespoon unsalted butter
1 onion, minced
1 carrot, diced
4 sprigs fresh thyme
3 cloves garlic, minced
1 cup balsamic vinegar
Pea whipped potatoes, recipe follows

Preheat oven to 300 degrees F.
Use a jaccard steak tenderizing tool, or tenderize the steak yourself with a fork. Lay the meat out in front of you, pushing it flat with your hands or a meat mallet, and pull it gently apart with tines of the fork until the meat is slightly pulled apart and tender. Season with salt and pepper and dredge in flour. In a large oven-safe skillet over medium-high heat, add olive oil and brown steaks, in batches if necessary, on both sides, about 2 minutes per side. Set aside, keep warm.

Meanwhile, in a saucepan, reduce stock by half.

Season mushrooms with salt and pepper, to taste. Saute quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes. Add butter, minced onion, carrot, thyme, and garlic. Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Add broth, slide meat back into sauce, cover and bake until tender, about 1 hour.

Stack steaks with pea whipped potatoes and drizzle with balsamic/mushroom sauce.

Pea Whipped Potatoes:
2 pounds russet potatoes, peeled and cut into large chunks
1 1/2 pounds English peas, or 2 pounds frozen peas
2 cups heavy cream
1/2 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon minced garlic (about 3 to 4 cloves)
Salt and freshly ground black pepper
Grated Parmesan, optional

Put the potatoes in a large saucepan with cold water to cover by 3 inches. Salt the water, cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. While the potatoes are cooking, cook the peas in a separate saucepan of salted water. Simmer until just tender, about 3 to 5 minutes. Remove with a sieve and cool on a baking sheet. When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes. In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper.
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add remaining cream, season, to taste, with salt and pepper and bring to a boil.

Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat.

Reduce the heat to low. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree.

Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired.

Serve hot.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive Prep Time: 15 minutes
Ease of preparation: easy

Wine Recomendation: Gargiulo Vineyards-Merlot and Aprile

Episode#: MO1C04
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Pea Whipped Potatoes Recipe courtesy Michael Chiarello
See this recipe on air Saturday Sep. 23 at 1:30 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating:

2 pounds russet potatoes, peeled and cut into large chunks
1 1/2 pounds English peas, or 2 pounds frozen peas
2 cups heavy cream
1/2 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon minced garlic (about 3 to 4 cloves)
Salt and freshly ground black pepper
Grated Parmesan, optional

Put the potatoes in a large saucepan with cold water to cover by 3 inches. Salt the water, cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. While the potatoes are cooking, cook the peas in a separate saucepan of salted water. Simmer until just tender, about 3 to 5 minutes. Remove with a sieve and cool on a baking sheet. When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes. In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper.
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add remaining cream, season, to taste, with salt and pepper and bring to a boil.

Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat.

Reduce the heat to low. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree.

Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired.

Serve hot.

Episode#: MO1C04
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Roasted Beet Salad with Blue Cheese Recipe courtesy Michael Chiarello
See this recipe on air Sunday Sep. 24 at 1:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Yield: 4 servings
User Rating:

For the salad:
3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
1/4 pound whole piece blue cheese (frozen)
Toasted almonds
For the dressing:
3 cups tangerine juice, or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

Preheat oven to 350 degrees F.
Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.

While the beets are roasting, make the dressing:

In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)

When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.

Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.

Episode#: MO0703
Copyright © 2006 Television Food Network, G.P., All Rights Reserved