Chef Suzanne Tracht, Recipes, Belgian Endive, Asian Pear, Humboldt Fog Salad, Chickpea Chestnut Soup, Long Cooked Green Beans, Roasted Onions With Almond Pesto, Kabocha Squash With Sage & Leeks, How To Cook, Chef's Recipes
Roasted Onions With Almond Pesto
Recipe courtesy of chef Suzanne Tracht, Jar Restaurant, Los Angeles, CA
Yield
Serves 6 to 8
Ingredients
- 16 small brown onions, about 1½ to 2 inches in diameter
- ¼ cup whole almonds, with skins
- ½ cup + 1 tablespoon olive oil
- 1 garlic clove, large
- ¼ teaspoon lemon zest, finely chopped
- ¼ cup fresh Italian parsley, finely chopped
- ¾ cup fresh basil leaves, finely chopped
- ¼ cup fresh grated Parmesan cheese
- ¼ cup fresh breadcrumbs
- salt and pepper
Directions
1) Place the onions in a large bowl. Add the 1 tablespoon olive oil, a pinch of salt and pepper and toss until coated. Place on a sheet pan and cook in a preheated 350 degree F oven and roast for 30 minutes or until semi-soft.
2) Bring a small bowl of water to a boil and add the almonds. Cook for 1 minute then immediately remove with a slotted spoon. Peel the skins with a kitchen towel. Place the almonds on a cookie sheet or sheet pan and roast for 7 to 8 minutes in a 350 degree F oven or until golden brown. Remove and cool completely. Place the almonds in a clean coffee grinder or food processor and grind until fine.
3) Using a mortar and pestle, mash the garlic with a pinch of salt and pepper. Add the lemon zest, parsley and basil and continue to grind by hand until mixture is well blended. Add the rest of the olive oil, Parmesan cheese and the ground almonds.
4) Heat 1 tablespoon of the olive oil in a small sauté pan and add the bread crumbs, cooking over low heat until lightly browned, about 8 minutes.
5) Slice the cooked onions in half and place 1 to 1½ teaspoon of the almond pesto on each piece, according to taste. Sprinkle each onion with the toasted breadcrumbs. Serve as garnish at room temperature.
Note
- a food processor may be used instead of the mortar and pestle. This also eliminates the need to finely chop the ingredients.
- 2 onions per serving.
- pesto can also be used for roasted tomatoes, pasta and pizza dishes.
What
Recipe for Belgian Endive, Asian Pear, Humboldt Fog Salad with Apple Cider Vinaigrette from chef Suzanne Tracht of The Jar restaurant in Los Angeles, CA.
Who
Suzanne Tracht is the chef/owner of the chophouse Jar in Los Angeles, California.
Why
Phoenix native Suzanne Tracht has built an award-winning career in Southern California, with her modern approach on chophouse classic dishes.
Photograph courtesy of Suzanne Tracht & The Jar
Belgian Endive, Asian Pear, Humboldt Fog Salad with Apple Cider Vinaigrette
Recipe courtesy of chef Suzanne Tracht, Jar Restaurant, Los Angeles, CA
Yield
4 servings
Ingredients
Salad
- 4 heads endive, halved, cored, sliced thinly, lengthwise
- 1 Asian pear, julienne
- 1 heaping tablespoon chopped parsley
- ¼ cup pepitas (pumpkin seeds)
- Salt and pepper
- 6 ounces Humboldt Fog cheese
Vinaigrette
- ½ cup apple cider vinegar
- ¼ cup water
- ½ teaspoon brown sugar
- 1 teaspoon cracked, black pepper
- 2 tablespoons canola oil
Directions
Salad
1) Toss salad ingredients together.
2) Mix vinaigrette ingredients together.
2) Pour vinaigrette over salad and toss.
Chef Suzanne Tracht | Recipes
January 24, 2012
Recommendations
Suzanne Tracht’s recommendations for where to eat, drink and shop in Los Angeles and Phoenix.
Los Angeles, CA
Jar
American / Californian / Steakhouse
Beverly
8225 Beverly Boulevard
Los Angeles, CA 90048
T: 323.655.6566 (make a reservation)
Website:
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Chickpea Chestnut Soup
Recipe courtesy of chef Suzanne Tracht, Jar Restaurant, Los Angeles, CA
Yield
Serves 12
Ingredients
- 2 pounds dried chickpeas
- 1 pound chestnuts (packed shelled or fresh peeled)
- 2 pounds roasted tomatoes
- 1 leek, white part only, cleaned and chopped
- 4 celery stalks chopped
- 1 white onion peeled and chopped
- 5 garlic cloves
- 1 dried arbol chili pepper (whole)
- 1 cup sherry wine
- ½ tablespoon coriander
- 2 bay leaves
- 10 sage leaves
- salt and ground black pepper, to taste
- 4 quarts chicken stock
Directions
1) Soak chickpeas overnight and then drain.
2) Combine in soup pot at medium heat, leeks, celery, onion, garlic, arbol chili pepper, coriander, bay leaves, sage, and salt and pepper. Sauté until soft.
3) Add sherry and chicken stock and bring to boil.
4) Reduce heat to simmer and add chickpeas, chestnuts and roasted tomatoes.
5) Cook for an hour or until chickpeas are soft.
6) Let cool, blend in batches until smooth (optional: strain through china cap).
Long Cooked Green Beans
Recipe courtesy of chef Suzanne Tracht, Jar Restaurant, Los Angeles, CA
Yield
Serves 6
Ingredients
- 4 lbs green beans (preferably blue lake)
- 1 medium brown onion, julienned
- 1 cup extra virgin olive oil
- 4 garlic cloves, smashed
- 1 dried red chili pepper
- ½ cup balsamic vinegar
- 1 bay leaf
- 1 tablespoon kosher salt
- 2 teaspoon coarse black pepper
- 1 x 2 inch piece of bacon
- Chicken stock
Directions
1) In large pot with boiling salted water, blanch the green beans. Remove from the pot and strain.
2) In a separate large pot, heat ½ cup olive oil until very hot but not smoking. Add the onion, garlic, bacon, bay leaf and chili pepper. Cook just until soft. Add the green beans, salt, pepper and enough chicken stock to cover. Add the vinegar and the remaining olive oil. Bring to a simmer, cover with a lid and let cook for 30 minutes.
3) Remove from the flame, strain any excess liquid and serve immediately.
Kabocha Squash With Sage & Leeks
Recipe courtesy of chef Suzanne Tracht, Jar Restaurant, Los Angeles, CA
Yield
Serves 6 to 8
Ingredients
- 1 large or 1½ medium kabocha squash
- olive oil
- kosher salt
- ½ lbs butter, unsalted
- 1½ or 2 leeks, washed, with bulb and greens removed
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- 4 tablespoon fresh sage leaves
Directions
1) Rub the squash generously with olive oil and season well with kosher salt. Pierce three holes in the top of the squash with a sharp object to allow the steam to vent when cooking. Place on a sheet pan and roast in a preheated 350 degrees F oven for about 1 hour, or until thoroughly soft and easily pierced with a fork. Remove from oven.
2) When cool enough to handle, cut open the squash, carefully remove the seeds and discard. Using a large, flat spoon, scoop out all of the flesh and place in a bowl or container, discarding the remaining skin.
3) Cut the leeks lengthwise and julienne into straw-like strips, about 2 inches in length and set aside. This may be prepared in advance and kept in ice water.
4) Heat the butter in a large heavy saucepan and cook over medium heat until the color reaches brown butter stage. Add the fresh sage leaves and continue cooking until the sage becomes slightly crisped. Add the julienne of leeks and continue stirring until cooked, about 2 minutes. Add the salt and pepper and stir to blend.
5) Add the cooked squash and continue to stir over heat to mash the squash and to blend all of the ingredients. Some large pieces of squash may remain, or they can be mashed with a back of a spoon if a smoother consistency is desired.
6) Spoon the squash into a large serving bowl and serve.
Note
- Can be made a day in advance and stored in the refrigerator.
