Featured Recipes

1. Roasted Orange Chicken Breast with Wild Rice Pancakes
2. Crispy Chicken with Lemon Peaches, Asparagus, and Mushrooms
3. Eggs on Eggs
4. Crab Ceviche
5. Diver Scallops with Braised Fennel, Porcini Broth, and Parmesan Crisps

---

Roasted Orange Chicken Breast with Wild Rice Pancakes
From Chef Hamann at the Fountain Restaurant at the Four Seasons Hotel in Philadelphia
www.fourseasons.com/philadelphia

SERVES 4

[1/2] cup pecans, chopped
1 cup chicken stock
1 cup orange juice
Zest of 1 orange
2 tablespoons cornstarch
2 tablespoons water
Coarse salt and freshly ground black pepper, to taste
1 (6.2-ounce) package wild rice mix (Uncle Ben’s long grain and wild rice works well)
2 large eggs, lightly beaten
[1/2] cup bread crumbs
2 tablespoons olive oil
2 tablespoons unsalted butter
4 boneless skinless chicken breast halves
1 (12-ounce) can Mandarin orange segments, drained

1. PPreheat the oven to 350[dg]F. Place the pecans on a sheet pan and bake, stirring once or twice, until they are lightly toasted and fragrant, 3 to 4 minutes. Set aside.
2. In a small saucepan, combine the chicken stock, orange juice, and orange zest. Bring to a boil over high heat, lower the heat and simmer until reduced by half, about 10 minutes.
3. In a cup, combine the cornstarch and water and stir until smooth. Whisk the cornstarch into the boiling stock and orange juice and cook, stirring, until thickened, about 2 minutes. Season with salt and pepper and set aside.
4. Meanwhile, prepare the wild rice mix according to package directions, transfer to a large bowl and allow to cool slightly. Stir in the eggs and the bread crumbs. Form into 8 pancakes.
5. In a large sauté pan, combine 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium high heat. When the butter melts, working in two batches, cook the pancakes until golden on each side, about 4 minutes per batch. Keep warm.
6. Wipe out the pancake skillet and return it to medium heat. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Season the chicken with salt and pepper. Cook the chicken over medium high heat until the breasts just start to brown and are cooked through, about 10 minutes.
7. To serve, reheat the sauce if necessary. Slice the cooked chicken breasts on the bias into 6 to 8 slices each. Place 2 rice pancakes on each of 4 plates. Arrange the chicken on the pancakes. Ladle sauce over each serving, place a few mandarin orange segments on each plate, and scatter with pecans.

And to Drink
$ 2002 Clos du Bois Chardonnay, California
$$ 2002 Cambria Chardonnay, Santa Maria, California

Chef's Notes
Although we substituted chicken for the chef's original muscovy duck in this recipe, duck is favored by chefs for its depth of flavor and juicy richness. What most people don't realize about duck is that it's not high in fat, especially if you don't eat the skin. According to the USDA, boneless, skinless duck breast has slightly less fat and calories than boneless, skinless chicken breast. A 3.5-ounce serving of skinless duck breast has 2.5 grams of fat and 140 calories, compared with chicken breast's 3.6 grams of fat and 165 calories. And as far as flavor and moistness goes, duck wins over chicken every time. Chef Hamann prefers muscovy duck, a nonmigrating duck originally from South America.

Where to Buy
Duck: D'Artagnan, Inc., 800-327-8246, www.dartagnan.com
Prawn Corporation of America, 866-772-9626, www.prawnco.com

---

Crispy Chicken with Lemon Peaches, Asparagus, and Mushrooms
From Chef Ron Siegel at The Dining Room at the Ritz-Carlton in San Francisco
www.ritzcarlton.com
SERVES 4

8 stalks asparagus
2 peaches, cut into 1-inch cubes
1 tablespoon grated fresh lemon zest
4 tablespoons (1/2 stick) unsalted butter
3 ounces morels or other wild mushrooms, sliced
Coarse salt and freshly ground black pepper, to taste
1 cup chicken broth
4 boneless, skin-on chicken breast halves
2 tablespoons olive oil

1. Preheat the oven to 300F.
2. Bring a medium pot of salted water to a boil. Add the asparagus and cook until just tender, about 3 minutes. Cool the asparagus in a bowl of ice water, drain, and pat dry. Set aside.
3. Place the peaches and zest on a lightly oiled sheet pan and bake until tender, 15 to 20 minutes. Set aside.
4. In a medium saute pan over medium heat, melt 1 tablespoon of the butter. Add the mushrooms and cook, stirring, until the mushrooms are tender, about 5 minutes. Season with salt and pepper to taste.
5. In a small saucepan, bring the chicken broth to a boil over high heat. Lower the heat and simmer until reduced to 1/2 cup, about 10 minutes. Cut 2 tablespoons of the remaining butter into 4 chunks. Remove the reduced broth from the heat and whisk in the butter a chunk at a time. Keep warm.
6. Season the chicken with salt and pepper. In a large skillet over medium-high heat, cook the chicken, skin side down, until the skin is very browned and crisp. Turn and cook until the chicken is cooked through, 5 to 7 minutes more.
7. Melt the remaining tablespoon butter in a large saute pan. Add the asparagus, mushrooms, and peaches and cook just until reheated. Divide among 4 serving plates and place a chicken breast on top of each. Spoon the reduced chicken broth onto each plate and serve.

And to Drink:$ 2002 Stefan Gerhard, Hattenheimer Hassel, Kabinett, Rheingau, Germany
$$ 2002 Chablis, "La Moutonne," Grand Cru, Domaine Long Depaquit, France

Chef's Notes:Morel mushrooms are revered for their rich, earthy flavor and wonderful, toothsome texture.

Where to Buy:Morels: Earthy Delights, 800-367-4709, www.earthy.com

---

Eggs on Eggs
From Chef Jean-Marie Lacroix at Lacroix at the Rittenhouse in Philadelphia
www.rittenhousehotel.com
This Eggs on Eggs recipe makes an elegant brunch or summer supper entree. If you want to splurge with osetra caviar, please do. But the salmon roe - available in the grocery store - is a less pricey substitution.

Serves 4

4 large eggs
1 tablespoon cold water
1/2 cup heavy cream
Coarse salt and freshly ground white pepper, to taste
4 teaspoons salmon caviar
4 teaspoons finely chopped smoked salmon
4 sprigs fresh chervil or parsley
Toast for serving

If using an egg topper, cut the top of the eggs off, carefully rinse out the shell, and reserve for later.

Bring an inch of water to a boil in the bottom of a double boiler or in a medium saucepan. Whisk the eggs and cold water together in the top of a double boiler or in a medium stainless-steel bowl that will fit over your saucepan. Place the eggs over the boiling water and whisk constantly until the eggs are soft and have begun to set. Gently whisk in the cream, smoked salmon, and salt and pepper to taste. Remove from the heat.

Divide the cooked eggs between the eggshells or four small serving bowls. Top each with 1 teaspoon of the caviar and a sprig of chervil or parsley. Serve with toast.

And to Drink:$ Korbel Brut Champagne (every day)
$ 1987 Veuve Clicquot La Grand Dame Rose (special occasion)Impress for Less! Preparation Tips:

• A great garnish for this Eggs on Eggs recipe is soldier's toast. Soldier's toast is an English custom of creating a large 1/2 inch by 3 inch crouton from a piece of bread to dip in soft boiled eggs. You can use ordinary sliced bread, or you can dress it up a bit more with brioche, French yeast bread, or challah. Toast the bread at 350 for 4-8 minutes until lightly brown.
• If you would like to add some panache to your Eggs on Eggs add a topping of caviar. You don't have to spend a lot of money - salmon caviar works well. To enhance its flavor, add a squeeze of lemon juice.
• Chef Lacroix uses an egg topper to cut the top off of each egg, saving the shell for later presentation. At less than $5 at any kitchen supply store like Williams-Sonoma or Kitchen Kapers, it's an inexpensive way to add elegance to the presentation of this dish.
• If you don't have an egg topper, you can simply serve the eggs in a small bowl. Or, you can very gently saw the tops off the eggs with a large serrated knife, which also works well once you get the hang of it.

---

Crab Ceviche
From Chef Douglas Rodriguez at Alma de Cuba in Philadelphia
www.starr-restaurant.com
Ceviche is a popular Latin American appetizer generally made with raw fish marinated in citrus juice, although this recipe applies the technique to crabmeat.  This easy-to-make ceviche uses crabmeat in a tangy mustard-citrus sauce to create an exotic appetizer or the centerpiece for a light summer supper.

Serves 4

3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons heavy cream
1 1/2 tablespoons Dijon mustard
1/2 teaspoon prepared horseradish
Dash Tabasco
1 pound jumbo lump crabmeat, picked through to remove any bits of shell or cartilage
1/2 bunch scallions, thinly sliced on the bias
Leaves from 1/2 bunch cilantro
1/2 bunch chives, thinly sliced
1/2 yellow or red tomato, diced
Coarse salt to taste

In a large mixing bowl, whisk together the lime juice, orange juice, cream, mustard, horseradish, and Tabasco. Add the crabmeat, scallions, cilantro, chives, and tomato and mix gently until blended. Season to taste with salt and refrigerate at least 1 hour before serving.

And to Drink:$    Corona Light with lime (for every day)
$    2002 Casa Lapostolle Sauvignon Blanc, Chile (for a special occasion)

Impress for Less! Preparation Tips:When you're cutting tomatoes, apples, or anything round, cut off the bottom.  They will stand upward and hold steady while you cut. 

• In a ceviche, or any dish that uses raw tomatoes, it's best to not use the seeds. They water down the dish and make the presentation unattractive.  Core the tomatoes, instead.
• The best way to core a tomato is to take a knife, and carefully from the top down, cut away the outer meat, leaving the core of seeds intact.  You can always use the whole tomato when you are cooking it in a sauce.
• If you want to do it "up-town" like the chef, use Cracking open a stone crab claw is messy business, but well worth the effort. Lay the claw in the palm of your hand and whack it with the heavy end of an all-stainless butter knife. Another option is to place the claw in a zip-lock bag and hit it with a wooden mallet. Either way, be careful handling the cracked claws, since their broken edges can be very sharp.

---

Diver Scallops with Braised Fennel, Porcini Broth, and Parmesan Crisps
From Chef Rene Bistrot at Rene Bistrot in New Orleans
www.renebistrot.com
SERVES 6

Parmesan Crisps
2 cups freshly grated
Parmesan cheese

Broth
1 cup dried porcini mushrooms
2 tablespoons olive oil
1/4 cup minced shallots
1/2 cup white wine
2 bay leaves
2 cups chicken broth
Coarse salt and freshly ground black pepper

Fennel
1 tablespoon olive oil
1/2 medium fennel bulb, quartered lengthwise and thinly sliced
1 Vidalia onion, finely chopped
1 cup frozen, shelled edamame beans
2 tablespoons chopped chives
Coarse salt and freshly ground black pepper

Scallops
1 tablespoon olive oil
2 pounds sea scallops
Coarse salt and freshly ground black pepper
6 sprigs fresh herbs (thyme, parsley, tarragon)

1. Preheat the oven to 350F.
2. To make the Parmesan crisps, line a baking sheet with aluminum foil. Spread the cheese over the foil in a thin, even layer. Bake until golden brown, about 10 minutes. Remove from the oven and let cool 5 minutes. Break the sheet of crisp cheese into large pieces. Set aside.
3. To make the broth, place the mushrooms in a small bowl and cover with boiling water. Let soak 20 minutes. Drain, reserving the liquid, and chop the mushrooms. Set aside.
4. Heat the olive oil in a medium saute pan over medium heat. Add the shallots and cook, stirring, until just tender, about 3 minutes. Add the mushrooms and cook another 2 minutes. Add the white wine and bay leaves and simmer until most of the liquid has evaporated, about 5 minutes.
5. Add the chicken broth and reserved mushroom liquid and simmer over medium heat until reduced by half, about 15 minutes. Remove the bay leaves and season the liquid with salt and pepper to taste.
6. To make the fennel, heat the olive oil in a large saute pan over medium heat. Add the fennel and onion and cook, stirring, until golden, about 10 minutes. Stir in the edamame and chives and season to taste with salt and pepper. Keep warm.
7. To make the scallops, in a large saute pan, heat the olive oil over medium-high heat. Sprinkle the scallops with salt and pepper. When the oil is very hot, add the scallops and cook, turning once, until just browned, about 1 minute per side. Remove from the heat and let them rest in the pan for a few minutes.
8. To assemble the dish, reheat the broth if necessary. Place 1 crisp in each of 6 bowls and top with the fennel mixture and scallops. Pour some of the broth into each bowl, garnish each with an herb sprig, and serve.

And to Drink:$ 2001 Stone Cellars Sauvignon Blanc, California
$$ 2001 Chalk Hill Sauvignon Blanc, California

Chef's Notes:Drying has long been used to preserve fruits and vegetables, including mushrooms, to enjoy their flavor year-round. Dried mushrooms must be reconstituted, or softened in liquid, to bring their pungent, earthy flavor back to life. Add reconstituted mushrooms at the beginning of the cooking process, to allow their highly concentrated flavors to permeate the entire dish. Dried mushrooms will keep for months without refrigeration, and for a year or more if frozen. To reconstitute, soak the mushrooms in warm water for 20 to 30 minutes, saving the water for soups or sauces. (It freezes well.) If you can't find dried porcini mushrooms, you can substitute fresh portobello or oyster mushrooms.

Where to Buy:Dried porcini mushrooms: Earthy Delights, 800-367-4709, www.earthy.com