Roasted Duck with Cherries
Fig and Grape Salad with Pancetta-Wrapped Crostini
Peach Shortcake
Avocado, Grapefruit, and Curly Endive Salad with Citrus Dressing
Winter Squash, Cjamterelle, and Red Wine Panade
Apple Huckleberry Tart
Strawberry Orange Compote
Soupe Au Pistou With Lamb Shanks
Alice Waters' Rainbow Tomato Pizza



Roasted Duck with Cherries

Chef Alice Waters of Chez Panisse-Berkeley, CA
Adapted by StarChefs

Yield: 4 to 6 Servings

1 duck (about 3 to 4 pounds in size)
Salt and pepper, to taste
1/2 pound cherries
3 Tablespoons Madeira wine
1/4 cup chicken or duck stock

Remove any fat from the cavity of the duck. Pierce the skin of the legs
and breast with the tip of a small sharp knife or the tines of a sharp
fork; this helps the fat to render out as the duck roasts.
Preheat the oven to 400 degrees Fahrenheit.
Salt and pepper the duck, then roast it for about 45 minutes, turning
it from side to side every 10 minutes and finishing with the breast up
(the duck should still be a bit too rare). Pour and skim off as much
fat as you can from the pan and add the cherries, Madeira, and stock.
Roast 15 more minutes. The duck should still be pink next to the bone.
When the duck is done, let it rest for 15 minutes.
To carve, remove the legs and slice the breast, reserving all the
roasting juices, which should be skimmed again before serving. Taste
the juices and adjust the seasoning to taste. Serve the duck garnished
with the cherries and the pan juices.

Source: http://starchefs.com/chefs/AWaters/h...k_waters.shtml





Fig and Grape Salad with Pancetta-Wrapped Crostini

Chef Alice Waters of Chez Panisse-Berkeley, CA
Adapted by StarChefs

Of course, this tastes best made with an authentic, costly, artisanally
made balsamic vinegar (the kind labeled "aceto balsamico tradizionale
de Modena and bearing the seal of the producers' consortium), but it
can be approximated by using instead a reduction of good commercial
balsamic vinegar.


Yield: 6 Servings


3 Tablespoons balsamic vinegar, aged 12 years or more, or 1/2 cup
good-quality commercial balsamic vinegar plus 1 teaspoon brown sugar
6 thick slices country-style bread
Extra-virgin olive oil
12 thin slices pancetta (about 1/4 pound)
9 ripe figs
1 cup grapes, stemmed
6 small handfuls arugula
Salt and pepper to taste


If substituting commercial balsamic vinegar, put it in a small saucepan
with the brown sugar and reduce by a little more than half, until the
vinegar is thick and syrupy.
Preheat the oven to 375 F.
Trim the crusts off the bread and cut the slices in half lengthwise,
making 12 long, thin crostini. Brush them lightly with olive oil and
wrap with slices of pancetta-spirally, like candy canes. Place them
on a baking sheet and bake until the pancetta begins to crisp, about 10
minutes.
While the pancetta-wrapped crostini are baking, quarter the figs, cut
the grapes in half, and thoroughly was and dry the arugula. When the
crostini are almost ready, gently toss the arugula and fruit with a
pinch of salt, a few grinds of the peppermill, and about 3 tablespoons
olive oil. Arrange the salad on plates and drizzle with the balsamic
vinegar. Garnish with the crostini.

Source:
http://starchefs.com/chefs/AWaters/h...d_waters.shtml





Peach Shortcake

Chef Alice Waters of Chez Panisse-Berkeley, CA
Adapted by StarChefs

Yield: 6 Servings

1 1/2 pounds peaches (about six medium)
1/4 cup plus 1 1/2 tablespoons granulated sugar
1 cup heavy cream
1/4 teaspoon vanilla extract
6 baked 2-inch biscuits (see recipe below)
Powdered sugar for dusting

Peel and slice the peaches; toss with 1/4 cup sugar. Whip the cream with
1 1/2 tablespoons sugar and the vanilla until it holds soft peaks. Slice
the biscuits in half.
To assemble each shortcake, place the bottom of a biscuit on a plate,
cover with a scoop of peaches and a dollop of cream, top with the other
half of the biscuit, and dust with powdered sugar. Serve immediately.



Biscuits

This is the cream biscuit recipe we use for cobblers and shortcakes.

1 1/2 cups unbleached all-purpose flour
1 big pinch salt
4 teaspoons sugar
2 teaspoons baking powder
6 Tablespoons (3/4 stick) unsalted butter, chilled
11 Tablespoons cream

Preheat the oven to 400 degrees Fahrenheit.
In a medium-size mixing bowl, combine the flour, salt, sugar, and
baking powder. Cut the cold butter into the flour mixture with a pastry
blender until most of the pieces of butter are pea size or smaller.
Stir in 10 tablespoons cream until the mixture just comes together.
Turn the dough onto a counter top, roll and cut out the six 2-inch
round or square biscuits, re-rolling the dough scraps, if necessary.
To bake, place the biscuits on a baking sheet and brush the tops with
the remaining tablespoon of cream. Bake for 17 minutes, until golden.

Source:
http://starchefs.com/chefs/AWaters/h...e_waters.shtml





Avocado, Grapefruit, And Curly Endive Salad With Citrus Dressing

Chef Alice Waters of Chez Panisse-Berkeley, CA
Adapted by StarChefs

Yield: 6 Servings

6 small heads curly endive
1 large shallot
2 Tablespoons white wine or champagne vinegar
1 lemon
1 orange
Pinch of salt
2 grapefruit
3/4 cup extra-virgin olive oil
3 avocados


Wash and spin dry the curly endive. For this salad, use only the
blanched hearts and save the green leaves for cooking greens.
Peel the shallot and dice it fine. Macerate it with the vinegar, 1
tablespoon each of lemon juice and orange juice, and a pinch of salt.
Cut away the grapefruit peel, all the pith below, and the membrane
around the grapefruit flesh. Then cut the sections free, carefully
slicing along the membranes. Peel a little lemon and orange zest and
finely chop enough to make about 1/4 teaspoon of each.

When you are ready to assemble the salad, whisk the olive oil into the
shallot mixture. Add the orange and lemon zest and taste. Add more
olive oil or lemon juice if necessary. Cut the avocados in half
lengthwise. Remove the pits. Using a sharp knife, cut the avocados into
lengthwise slices about the same size as the grapefruit sections,
keeping the skin on. Scoop out the slices with a large spoon. Toss the
curly endive and grapefruit sections in a bowl with about two thirds of
the dressing. Taste the salad and add more salt if necessary. Arrange
on a platter or individual dishes. Distribute the avocado alongside the
endive and grapefruit, season them with a pinch of salt, and drizzle
the rest of the dressing over them

Source:
http://starchefs.com/chefs/AWaters/h...d_waters.shtml





Winter Squash, Chanterelle, And Red Wine Panade

Chef Alice Waters of Chez Panisse-Berkeley, CA
Adapted by StarChefs

Yield: 8 to 10 Servings

5 onions
2 pounds acorn or butternut squash
6 cloves garlic
1/4 cup extra virgin olive oil or duck fat (or a combination of both)
2 bay leaves
12 sprigs thyme
1 cup red wine
3 quarts chicken stock
1 pound chanterelle mushrooms
Kosher salt and pepper, to taste
10 slices country style bread
3 ounces Reggiano parmesan cheese


Begin by stewing the onions, peeled and sliced thin, over medium heat,
in about 1/4 cup of olive oil, duck fat, or a combination. When they
have begun to soften, add the garlic cloves, also peeled and sliced
thin; the bay leaves; and the thyme. Continue to cook the onions until
they just begin to brown, 20 to 30 minutes. Add the red wine and reduce
by half. Add the stock and simmer for 30 minutes.
Meanwhile, peel and seed the squash and cut it into 1/8-inch-thick
slices. Clean, slice, and saute the chanterelles in a few tablespoons
of olive oil, until they brown. Salt and pepper them, and add to the
simmering stock. In a saute pan over medium heat, lightly brown the
slices of bread in more olive oil or duck fat.

Preheat the oven to 375 degrees Fahrenheit and assemble the panade:
Cover the bottom of a large casserole with half the bread slices and
gently ladle in enough broth (including the onions and chanterelles) to
cover. Make a single layer of the sliced squash on top and ladle in
more of the broth, to cover. Make a layer with the rest of the bread,
add more broth so that the top layer of bread is well soaked through,
and finish by grating the Parmesan over the top to cover lightly. Bake,
covered, for 45 minutes; then uncover and bake for about 45 minutes
more, until well browned. To serve, scoop the panade into bowls and
ladle more of the hot broth around it.

Note: A simpler panade can be made with squash, onions, and chicken
stock. Use the same method of layering stewed onions, sliced squash,
and toasted bread and proceed as above. If you like, use a mixture of
Gruyere and Parmesan cheeses

Source:
http://starchefs.com/chefs/AWaters/h...e_waters.shtml





Apple Huckleberry Tart

Chef Alice Waters of Chez Panisse-Berkeley, CA
Adapted by StarChefs

Yield: 8 Servings



Tart Dough
2 cups all purpose flour
6 ounces unsalted butter, cut into pieces
2 Tablespoons unsalted butter, melted
1/4 teaspoon salt
1 teaspoon granulated sugar
7 Tablespoons water
Filling
6 cups baking apples, preferably Granny Smith, peeled and sliced
1/3 cup huckleberries
2 Tablespoons melted butter
1/3 cup sugar


Preheat oven to 375 degrees Fahrenheit.
Mix flour, salt and sugar. Add 2 ounces butter and carefully work
together to form a rough dough ball. Add the remaining butter and mix
well, about 5 minutes, leaving some of the butter looking under mixed
and "chunky" looking. Add the water until the dough just comes
together, about 2-3 minutes. Wrap in plastic and let rest about 15
minutes.
Meanwhile, in a large bowl toss the apples, huckleberries, melted
butter and sugar together.
Roll out the dough very thin, about 1/8 inch thick. Place dough on 9
inch tart pan; edges of dough will overlap the sides, about 1 1/2 inch.
Place apples on dough. Fold dough over fruit. Brush the melted butter
over the edges. Bake in the oven about 35 to 40 minutes until very dark
and crispy. Slide the cooked tart on a rack to cool. Serve with ice
cream.

Source:
http://starchefs.com/chefs/AWaters/h...t_waters.shtml





The AMERICAN MASTERS documentary on famed restraunteur Alice Waters
contains mouth-watering footage of select dishes prepared at her
restaurant, the world-renowned Chez Panisse, which prides itself on the
use of fresh, luscious, locally-grown fruits and vegetables. Even if
you don't live in sunny California, you can still prepare the following
recipes:

Strawberry Orange Compote

This is an extremely simple and quick dessert, but you must use truly
flavorful oranges and strawberries. If fraises des bois are available,
add a few for their flowery perfume.

3 small navel oranges
2 one-pint baskets strawberries
Sugar

Hull and slice the strawberries about 1/4 inch thick into a bowl. Cut
off the tops and bottoms of the oranges and cut away all the peel.
Remove skinless sections of the oranges by sliding a sharp paring knife
alongside the membranes and pry the segments out into the bowl with the
strawberries. Squeeze the juice from the remains of the oranges into
the bowl, sprinkle with a few tablespoons of sugar to taste, and mix
gently.

Spoon the compote into serving glasses or dishes and garnish with mint.


Source:
http://www.pbs.org/wnet/americanmast...a_recipes.html





Soupe Au Pistou With Lamb Shanks

This version of the classic provencal garlic- and basil-infused
vegetable soup is quite substantial and suitable for a main-course
dish.

Serves 6 as a main course.

6 small lamb shanks
Salt and pepper
Olive oil
2 medium onions, sliced
1 large carrot, peeled and sliced
1 celery rib, sliced
14 garlic cloves, peeled and crushed
2 medium tomatoes, quartered
10 cups Basic Chicken Stock
Bouquet garni: thyme, parsley, and bay

2 pounds fresh shell beans, shelled
1 pound romano beans, cut in 1/2 inch pieces
1 pound green beans, cut in 1/2 inch pieces
1 large bulb fennel, diced
2 carrots, diced
2 medium potatoes, diced
Extra-virgin olive oil
3 large onions, diced
2 small zucchini, diced
4 medium tomatoes, peeled, seeded and chopped
2 tablespoons chopped parsley
2 teaspoons chopped thyme
Optional: 1 cup cooked pasta, such as orzo, mezzi tubetti, conchiglie
or orecciette

2 tablespoons toasted pine nuts
3 garlic cloves
Salt
2 cups basil leaves
1/2 cup extra-virgin olive oil
Pepper

Season the lamb shanks generously with salt and pepper, and refrigerate
for several hours or overnight. Heat 3 tablespoons olive oil in a
large, deep skillet over medium heat and brown the shanks. In a large
enamelware Dutch oven, heat 2 tablespoons olive oil over medium heat
and lightly saute the onions, carrot, celery and garlic. Add the
tomatoes, chicken stock and bouquet garni. Season to taste and bring to
a boil. Add the lamb shanks in a single layer, cover and reduce to a
gentle simmer. Cook on the stovetop or in a 350-degree oven for 2
hours, or until quite tender.

While the lamb is braising, bring about 2 quarts of salted water to
boil. Add the shell beans and cook until just tender, about 30 minutes.
Remove the beans and let them cool at room temperature. In the same
boiling water, replenishing as necessary, one vegetable at a time,
parboil the romano beans, green beans, fennel, carrots and potatoes
until just done, and spread them out to cool.

When the shanks are done, remove them from the broth and set aside.
Strain the broth, discarding the braising vegetables. Let the broth
settle, and skim away any fat from the surface. Measure the broth, and
add chicken stock, vegetable cooking liquid, or water to bring the
quantity to 10 cups. Return the shanks and broth to the Dutch oven. Set
aside.

Heat 3 tablespoons extra-virgin olive oil in a large saute pan over
medium heat and saute the diced onion until soft and translucent,
about 5 minutes. Add the zucchini and continue cooking for 3 or 4
minutes. Add the parboiled romano beans, green beans, fennel and carrot
and potatoes, stirring well to coat with he oil. Add the tomatoes,
shell beans and chopped parsley and thyme. Season everything with salt
and pepper, and cook for 2 minutes more.

Bring the broth and lamb shanks to a simmer. Stir in the sauteed
vegetables and cook gently for a few minutes. Taste the broth, adjust
the seasoning, and stir in the pasta if using. (The soup can be cooled
to room temperature at this point, refrigerated, and reheated the next
day.)

To make the pistou, pound the pine nuts and garlic with a pinch of salt
as mortar. Add a few basil leaves and continue to pound. Alternating
basil and olive oil, continue pounding until a smooth paste is
achieved. Stir in any remaining oil and season with salt and pepper.
You will have about 1 cup of pistou.

To serve, heat the soup and ladle into deep, wide soup plates, with a
lamb shank in each. Swirl a heaping tablespoon of pistou into each
serving.

Source:
http://www.pbs.org/wnet/americanmast...a_recipes.html





Alice Waters' Rainbow Tomato Pizza

This recipe serves: 4 8

For the pizza dough:
3/4 cup warm water
1 tablespoon milk
4 teaspoons dry, active yeast
2 cups all-purpose flour, plus extra
1 teaspoon salt
1/2 teaspoon olive oil, plus extra

For the rainbow tomato topping:
4 tomatoes, various varieties and colors
2 cloves garlic, chopped
1/8 cup olive oil
4 ounces grated mozzarella cheese
1 teaspoon chopped parsley
salt to taste
freshly ground black pepper

Mix the water, milk and yeast together in a large bowl and stir with
a wooden spoon.
Add the flour, salt and olive oil. Mix together with a wooden spoon
until the dough is too thick and sticky to stir.
Spread a little flour on a work surface and place the dough on top
of the flour. Knead the dough by pulling the dough from the sides and
folding it into the middle. Keep kneading until the dough becomes a
smooth ball. If it sticks to the table or to your hands, add a little
more flour.

Rub a clean bowl with olive oil and put the dough in it. Cover the
bowl with a towel and put it in a warm place. Let the dough rise for
about 1 1/2 hours, or until doubled in volume.
Punch the raised dough down with your fist. Turn the dough over,
form it into a ball again, cover, and let rise for another hour.
Heat the oven to 450 F. Roll out the dough with a rolling pin or
use your hands to pat the dough into a circle about 12" to 14" across
and 1/4"-thick. Place the dough on an oiled baking sheet.
Cut the tomatoes into very thin rounds.
Sprinkle the garlic and spread the olive oil over the rolled dough.
Sprinkle the mozzarella cheese, leaving the edge of the pizza free. Put
the tomato slices on top of the cheese.
Bake until nicely browned and crispy, about 15 minutes. Remove from
the oven, drizzle a little olive oil over the edge, and sprinkle with
chopped parsley. Season with salt and pepper. Slice pizza into 8
slices.

Serving Size: 2 slices
Source: http://www.foodfit.com/recipes/recipe.asp?rid=119



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