Yosef Schwartz and George Shepherd, Stars of the Fresh Diet, Share Recipes With City of Ate
Mushroom Crowns Filled with Pesto Chicken
In part one of this week's Three Course Meal, we shared a profile of Executive Chef and Chief Culinary Officer of The Fresh Diet, Yosef Schwartz, as well as a short bit about Dallas head chef of The Fresh Diet George Shepherd. In part two, we asked Schwartz and Shepherd to complete our thoughts for us. In today's final installment, in honor of Passover's arrival next week, Schwartz and Shepherd share their recipes for Mushroom Crowns Filled with Pesto Chicken and watermelon jello, respectively, which are both Kosher for Passover.
Recipes after the jump. Enjoy.
Mushroom Crowns Yield: 20 mushroom crowns Serves 10 Serving size: 2 mushroom crowns
Ingredients: 20 cremini mushroom crowns 1/4 cup chopped fresh basil 2 tbsp. chopped fresh parsley 2 tbsp. pine nuts 2 tbsp. shredded Parmesan cheese 3 tbsp. extra virgin olive oil 1/4 tsp. salt 1/8 tsp. ground black pepper 12 oz. ground chicken breast
Directions: Adjust oven rack to upper middle position and heat oven to 350 degrees. Line rimmed baking sheet with foil and place mushroom crowns gill side up on foil. In work bowl of food processor, combine all ingredients except ground chicken, then process until smooth. In medium mixing bowl, combine pesto sauce with ground chicken, using your hands to mix sauce with meat. Place heaping tablespoon-sized portion of chicken mixture onto each mushroom crown. Bake for 15 to 20 minutes until chicken mixture is completely cooked through and mushrooms are softened.
Nutritional Information Calories: 59 cal. Total Fat: 6 g Cholesterol: 4 mg Sodium: 23 mg Total Carbohydrates: 1 g Fiber: 1 g Sugars: 0 g Protein: 2 g
Chef George's Watermelon Jello 1 3-lb. piece seedless watermelon with rind removed, cut into 1" chunks 1/2 cup sugar 1 envelope gelatin 1 tsp. vanilla extract Whipped cream, to garnish Grated chocolate, to garnish
1. Purée the watermelon in the blender or food processor until liquefied, then strain. Discard remnants. 2. Whisk together sugar and gelatin in a saucepan. While whisking, slowly add puréed watermelon. Bring mixture to a boil over medium heat. 3. Remove from heat, strain, and whisk in the vanilla. Pour into small ramekins and put in fridge for 2 hours. Before serving, add a dab of whipped cream and a sprinkle of grated chocolate.
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