1. French omelet
Ryan Ratino, the chef at Bresca Restaurant in Washington, D.C., notes that he always makes it for breakfast: the dish is simple, yet has a delicate texture and a rich, calm flavor.
- 3 large eggs;
- a tablespoon of unsalted butter;
- salt and ground pepper to taste.
Whisk the eggs in a medium bowl until the whites and yolks are completely blended, then season. In a small nonstick skillet, melt the butter and spread it evenly over the entire frying surface. Pour the egg melange over it, and once it has set, stir in the future omelette, then fry for 1-2 minutes: the eggs should be loose, but still pliable enough to come together in a single mass.
Then take the omelet off the heat, folding it almost in half. Using a fork, roll the dish across the pan so that it forms a roll. Invert the omelet from the pan onto a plate so that the seam is on the bottom.
2. Grilled chicken kebabs
Shrijit Gopinathan, head chef at Taj Campton Place, likes to make them for dinner. There’s not many people who don’t love chicken fillet, and when combined with Indian spices and yoghurt, it’s delicious.
a package of skinless and boneless chicken breasts;
1-2 tablespoons olive oil;
a teaspoon of grated ginger;
a teaspoon of grated garlic;
one tablespoon of garam masala (Indian spice containing white and black pepper, cloves, cinnamon, nutmeg, cardamom, oregano and coriander)
chili pepper powder;
3 to 4 tablespoons Greek yogurt;
a teaspoon of cornstarch;
juice of one lemon.
Dice the chicken, then marinate it in ginger-garlic paste mixed with oil, salt and lemon juice. After half an hour, add garam masala, chili, cinnamon, cumin and cornstarch to the yogurt.
Thread the chicken fillets onto skewers and then cover with the yogurt dressing. Let the dish stand for an hour, then grill on a grill pan or charcoal grill until cooked through.
3. Banoffee Pie
New Zealand chef Josh Emett, who has worked with Gordon Ramsay for more than 10 years, said on his Instagram that he made this dish for his dad for Father’s Day. The pie has a unique flavor without requiring high cooking skills. Perfect for surprising your parents or girlfriend.
10 cookie cookies;
2 packs of butter;
half a cup of demerara sugar;
can of condensed milk with sugar;
1-1,5 cups of cream with 33% fat content;
3 large ripe bananas;
Chocolate shavings for decoration.
Chop the cookies into fine crumbs and mix them with a packet of melted butter. Press the mixture into the baking tin, smoothing the edges. Set the pie base aside.
Meanwhile, mix brown sugar and 2 tablespoons water in a saucepan. Heat it over medium heat until dissolved, then simmer until the syrup turns amber, about 5 minutes. Take the caramel off the heat, add the butter to it, then the condensed milk and stir the future sauce until thickened. Cover the biscuit base with it and leave it in the refrigerator for 1-1.5 hours.
Next, pour the heavy cream into a deep bowl and whisk until it thickens. Make sure they don’t turn into butter. Thinly slice 2 bananas and add them to the cream, use the remaining fruit for decoration.
Take the pie base out of the fridge, fill it with the whipped cream. Top the cake with bananas and chocolate shavings.
4. Steak with chimichurri sauce
Chimichurri, according to Val Cantu, chef at Californios in San Francisco, is the simplest and most delicious condiment for steak. The main thing is to use only fresh ingredients.
Ribeye or porterhouse steak (they contain a lot of fat, which makes them juicy);
juice of one lemon;
Whisk in a blender the juice and zest of the lemon, the peeled and chopped shallots, sherry vinegar, chopped parsley and cilantro, serrano pepper and salt, then let the resulting sauce stand. At the same time, work on cooking the steak: leave it to warm to room temperature, then thoroughly dry it with paper towels. Heat a grill pan, then fry the steak for 1-1.5 minutes on each side, then leave the meat for 3-5 minutes. During this time, it will absorb the juices and reach the desired consistency. Before serving, cover the steak with the chimichurri sauce. Done!
5. Panzanella salad
A Tuscan classic by CocuSocial’s Daniel Kleichander. The dish combines grilled vegetables, fresh cucumbers and French baguette croutons.
5 large ripe tomatoes;
1-2 cobs of corn;
1-2 small cucumbers;
4-5 tablespoons olive oil;
spices to taste.
Cut the ciabatta into large pieces and soak it in cold water for 5-10 minutes. Then wring it out with your hands, drizzle with olive oil and put it in the oven heated to 220 degrees. After 3 to 4 minutes, take out the browned bread and crumble it into smaller pieces.
Cut the tomatoes into large wedges, the onion, zucchini and cucumber into rings, peel the corn from the leaves and boil it in salted water for 10 minutes. Chop the basil leaves with your hands.
After boiling the corn, grill it on all sides until tender and remove to cool. Do the same with the tomatoes, zucchini and onions. But grill them alternately.
Cut the corn kernels off the cob and mix them with the rest of the ingredients in a deep bowl. Dress the salad with olive oil and wine vinegar, add salt and pepper to taste.