"Recipes from the Chef's Kitchen"

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Fyve Restaurant Lounge
The Ritz-Carlton Pentagon City

1250 South Hayes St.
Arlington, Virginia
703-415-5000


Amy Brandwein - Chef de Cuisine


 Zuchinni Fritters



Fritters
Ingredient:
1)   1  Large Onion
2)   3 tbs. Vegetable Oil
3)   1 1/2  Zuchinni - finely chopped
4)   3  Eggs
5)   3 tbs. All Purpose Flour
6)   Black Pepper
7)   4 Sprigs Mint - chopped
8)   3  Sprigs Dill - chopped
9)   7 oz Feta Cheese - chopped finely

Preparation:
1)   In a large sauté pan, fry the onion over medium heat until golden. Add zucchini
       and sauté, stirring until all is soft. Place on ½ sheet pan to cool.
2)   In a bowl, beat the eggs with the flour until well blended. Add pepper, chopped
       herbs, and mix well. Fold the feta into the eggs, with onion and zucchini.
3)   Film the bottom of a nonstick pan with oil and pour in one spoon of batter.
       Turn over each, until both sides are browned. Drain on paper towels.

Yogurt Sauce
Ingredient:
1)   1 cup plain Yogurt
2)   1 Lime - juiced
3)   3 cloves Garlic
4)   1 cup fresh Mint Leaves
5)   1/4 tbs. Cayenne
6)   1 tbs.  ground Cumin
7)   1 tsp. Paprika
8)   Salt

Preparation:
1)   Place the yogurt, lime juice and garlic in a blender and puree on high speed
       until blended.
2)   While blending, slowly incorporate the mint and season with salt, cayenne, and
       cumin


Fyve Spiced Salmon
with Lentil and Couscous Salad

The Salmon
Ingredients:
1)   8 oz Salmon Filet

Preparation:
1)   Cut the filet into a square.

The Spice Mix
Ingredients:
1)   1/4 cup whole Coriander Seeds
2)   1/4 cup whole Fennel Seeds
3)   2 tablespoons whole Cumin Seeds
4)   1 teaspoon whole Cardamom Seeds - shelled
5)   2 teaspoons whole Cloves

Preparation:
1)   Combine spice seeds in a dry, medium-size skillet over moderate heat.
2)   Stir until fragrant, about 3 minutes.
3)   Pour seeds into a shallow bowl to cool.
4)   Finely powder the spices in coffee grinder.
5)   Dust each piece of salmon with spice powder and season with salt and pepper.

The Lentil and Cous Cous Salad
Ingredients:
1)   1 cup French Green Lentils
2)   3 tablespoons White-Wine Vinegar
3)   1 1/4 cups Water
4)   1 cup Israeli Couscous
5)   1/2 teaspoons Salt
6)   1/4 cup Olive Oil (preferably Extra-Virgin)
7)   1 large Garlic Clove - minced and mashed to a paste with 1/4 teaspoon Salt
8)   1/2 cup finely chopped fresh Mint Leaves
9)   Parsley
10) Hot Pepper

Preparation:
1)   In a small saucepan simmer lentils in water to cover by 2 inches until tender
       but not falling apart, 20 minutes, and drain well.
2)   Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and
       pepper to taste.
3)   Cool lentils completely, stirring occasionally.
4)   In a saucepan bring water to a boil and add couscous and salt.
5)   Remove pan from heat and let couscous stand, covered, 5 minutes.
6)   Fluff couscous with a fork and transfer to a large bowl.
7)   Stir in 1 tablespoon oil and cool completely, stirring occasionally.
8)   In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar,
       remaining 3 tablespoons oil, and salt and pepper to taste.
9)   Stir lentils and dressing into couscous.
10) Chill salad, covered, at least 3 hours and up to 24.
11) Just before serving, stir in mint and arugula

Fennel/ Black Olive/Tomato Oil
Ingredients:
1)   1 part Ligurian or Kalamata Black Olives
2)   1 part sun dried Tomato
3)   4 parts Extra Virgin Olive Oil
4)   1 part Lemon Juice
5)   2 part Fennel - small diced and blanched

Preparation:
1)   Mix all the ingredients together.



Left Picture
In the Studio Kitchen with Amy Brandwein (left) and Lindsey Gustin (right)
Right Picture
The Dining Room at the Fyve Restaurant Lounge


Good Eating!!!