Chef Adam Pagan’s Recipes from the 9/20/12 Improv Cooking Class

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October 4th, 2012

Chef Adam Pagan’s Improv Cooking Class Recipes

Chicken-Adams cooking class


Apple and Broccoli Slaw

Apples, 1 lb

Broccoli, 1 lb

Golden raisins, ¼ cup

Granulated sugar, 1/3  cup

Apple cider vinegar, 1/3 cup

Olive oil, 1 tsp

Salt, 1.5 tsp or to taste

Black pepper, 1/2 tsp

 

Julienne apples and broccoli on a mandolin or slice very thinly with a sharp chef’s knife. In a sauté pan, heat oil and add apples and broccoli. Sauté for about 1 minute and add vinegar and reduce by half. Stir in sugar and seasonings. Serve!

 

 

Butternut Squash and Potato Soup

Butternut squash, 2.5 lbs

Potato, peeled and diced, 1 lb

Onion, chopped, ½ cup

Vegetable base- 3 quarts

Salt, 1.5 tbsp

Black pepper, ½ tbsp.

Corn, roasted, 4 ears

Brown sugar, ¼ cup

Cinnamon, 1 tbsp

Heavy cream, ¼ cup

Vegetable oil, 1 tbsp

 

In a sauce pan, heat oil and sauté onions until translucent. Add squash and potatoes and heat through with onions. Add seasonings and brown sugar and cover with vegetable stock. Bring to a boil and cook until squash and potatoes are tender. Puree mixture and fold in roasted corn. Thin down with cream. Serve!


Tomatillo Chard Pepper Sauce

 

Roasted red peppers, ½ cup

Tomatillo, chopped, 1.5 lbs

Garlic, chopped, ½ tbsp.

Onion, diced, ¼ cup

Salt, 1 tbsp

Black pepper, ½ tbsp.

Cilantro, chopped with stems removed, ½ bunch

Lime juice, 1.5 tbsp

Vegetable stock, ½ quart

Vegetable oil, 1 tsp

 

Heat oil in saucepan. Add garlic, tomatillos, onions and salt and pepper. Sweat vegetables until onions are translucent. Add vegetable stock and bring to a boil. Cook until tomatillos are very tender. Add roasted red peppers and puree mixture. Add lime juice and cilantro. Serve over chicken.

 

 

Pan-seared Chicken

Chicken breasts, 6

Olive oil, 1/8 cup

Lemon juice, 1.5 tbsp

Salt, 1 tbsp

Black pepper, ½ tbsp.

Chives, minced, ½ tbsp.

Garlic, chopped, ¼ tbsp.

 

Combine all ingredients and pour over chicken (let sit for at least 6 hours).

Heat oil in a sauté pan and cook chicken on both sides until golden brown…finish in oven at 375 degrees until chicken reaches 165 internal temperature, or about 10-15 minutes. Serve with sauce!