These cooks are Justin Smiley, Jose Garces, DavidChen and Daniel Bulyu - known throughout the world, and for their biographies it's easier to follow with the globe in hand. Not surprisingly, their favorite homemade recipes are also collected from different parts of the world.
Italy
Bukatini Alamatriana Justin Smiley,the chef of the renowned New York restaurant II Buco Alimentari & Vineria, fell in love with Bukatini alamatriciana - a delightful combination of pasta with pancetta, tomatoes, fresh herbs and parmesan - six years ago in Rome. "The inhabitants of the Italian capital do not think themselves without this dish," says Justin. "Spend a pleasant evening in town with the best friends, and when you come home, put a bowl of such a paste - a nice thing." For 4-6 servings:
- 2 tbsp. l. olive oil
- 170 g pancetta or bacon
- 2 dry Calabrian peppers (or
- 1 tsp. flakes of red chili)
- 4 finely grated garlic cloves
- 1 liter of wiped tomatoes (trade winds)
- 2 cups of cherry tomatoes
- 1 tsp. Dry oregano 350 g of bucatini or spaghetti
- 2 tsp. finely chopped basil, mint or oregano parmesan, sea salt and freshly ground black pepper to taste
Ecuador
Chowder with the movie and corn Jose Garces, the hostmore than a dozen restaurants in the States and the author of an outstanding cookbook "The Latin Road Note", by origin Ecuadorian, but grew up in Chicago. In the winter, the best salvation from the cold and damp there was a lokro - potato soup with cream, which was cooked for Jose Mom, so that his son regained strength after wrestling and football. "Until now, the taste of Locro has been transferring me to that time," chuckles Jose. Now he himself has children, and for them he came up with a healthier version of this soup - with a grain of kino and corn. Crispy potato straw makes the soup texture more interesting, and a hot sauce gives it a piquancy. For 4 servings:
- 2 tbsp. vegetable oil for deep-frying
- 1 small potato variety Rasset
- 2 tbsp. l. unsalted butter
- 1 tbsp. l. olive oil
- 0.5 sweet onions
- 4-6 cloves of garlic
- 1 tsp. pasta aciote or annato
- 1 tbsp. movies
- 1, 5 tbsp. fresh or frozen corn kernels (approximately from the cobs)
- 5 tbsp. vegetable broth
- 1.5 tbsp. oily cream
- 2 tbsp. l. chopped parsley
- 2 tbsp. l. green onions
- coarse salt
- 100 g of smoked bacon, fried to a crunch and dried with a paper towel, avocado slices for decoration and a hot sauce (for example, Cholula brand) to taste
Korea
Seeding with marinated meat David Chen - masterAsian fusion cuisine and co-owner of star-shaped noodle Momofuku - adores unusual solutions. But when it comes to Korean cabbage rolls from lettuce (they are called "syami"), he does not give a jot of the recipe from his childhood - and generously stuffs them with meat and spicy cabbage kimchi. Even an acute sweetish marinade based on apple juice is exactly the same as his mom did. "This dish perfectly combines family or friends at a common table," comments David. For 4-6 servings:
- 2 tbsp. apple juice
- 0.5 tbsp. light soy sauce
- 0.5 bulbs
- 5-6 cloves of garlic
- 1 tsp. sesame oil
- 1 tsp. freshly ground black pepper
- 4 steaks from the diaphragm part of 200 g each
For submission:
- 2-3 cabbage of lettuce (remove the leaves, rinse and dry)
- 4 tbsp. boiled round-grain rice or rice for sushi (from 2 items of dry cereals)
- 1 tbsp. chopped in a kimchi cabbage blender
- 1 tbsp. ginger-onion sauce
- sea salt to taste
Ginger-onion sauce
- 2.5 tbsp. cut onion feathers (with white part)
- 0.5 tbsp. fresh crushed ginger
- 0.5 tbsp. vegetable oil with a neutral taste (eg grape seed)
- 0.5 tbsp. light soy sauce
- 3/4 tsp wine vinegar
- 3/4 tsp coarse salt
Mix all ingredients in a bowl, remove the sample and, if necessary, saline. It is advisable to let the sauce steep for 15-20 minutes. In the refrigerator it can be stored for up to two days.
France
Braised lamb in provence Daniel Bulyu,the owner of a three-Michelin-starred Daniel in New York and several other famous restaurants around the world, at his 19 was a simple cook in Provence. There he learned to cook scented lamb with fennel, orange, olives and spicy greens. Now he serves it on a cushion of corn porridge with baked garlic. It is convenient that all the ingredients can be folded into the pot in advance, put in the refrigerator for the night, and then simply put in the oven. "A hearty dish," Bulyu says, "but, since it's cooked on red wine and olive oil, it's not heavy. And the smell of what the house goes! "For 4-6 servings:
- 1.5 kg of sheep's scapula or leg
- 2 tsp. salt
- 2 tsp. pepper espelet or cayenne 220 grams of cut bacon cubes
- 1 fennel, cut into 8 pieces
- 3 plum tomatoes, cut into quarters and peeled from seeds
- 1 small peeled and thinly sliced orange
- 4 thinly sliced garlic cloves
- 7 small peeled potatoes of Yukon variety
- 3 small carrots, sliced in centimetric cubes
- 1 medium-sized chopped bulb
- 2 cut pieces of celery stalks
- 0.5 tbsp. cut small black olives
- 1.5 tbsp. pinot noir or similar red wine
- 1.5 tbsp. chicken or veal broth
- 1 sachet of spices (2 tablespoons fennel seeds, black peppercorns and coriander mixed and sewed in a gauze pouch)
- 1 bouquet of garnishes (3 sprigs of basil, 1 bay leaf, 2 sprigs of thyme and 2 sprigs of rosemary tied with a thick string)
Corn cereal for 4 servings:
- 1 head of garlic
- 2 tsp. olive oil
- 3 tbsp. milk 2 tbsp. water
- 1/4 tbsp. corn flour
- 2 tsp. Salt and freshly ground pepper to taste
The material is provided by the magazine "InStyle"