Best 2 Chef Geoffrey Zakarian Recipes

Have you ever watched a cooking show and been amazed by the chef's culinary skills? If so, you're not alone. Millions of people around the world enjoy watching cooking shows and learning new recipes. If you're interested in trying some of Chef Geoffrey Zakarian's recipes, you're in luck. Zakarian is a world-renowned chef who has appeared on numerous cooking shows and has published several cookbooks. His recipes are known for their unique flavors and innovative techniques. Whether you're a seasoned cook or a novice, you're sure to find a recipe that you'll love.

Let's cook with our recipes!

STUFFED CLAMS OREGANATA WITH HARISSA

Stuffed Clams Oreganata with Harissa image

Provided by Geoffrey Zakarian

Categories appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 dozen littleneck clams, cleaned
1/4 cup Italian breadcrumbs, or more as needed
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, finely minced
2 teaspoons harissa paste
1 teaspoon white miso
Pinch cayenne pepper
2 cloves garlic, grated on a fine grater
4 scallions, finely sliced
Kosher salt and freshly cracked black pepper
2 tablespoons chicken stock
2 tablespoons white wine, such as Sauvignon Blanc
Coarse sea salt and black and pink peppercorns, for serving

Steps:

Preheat the oven to 475 degrees F.
Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.
Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing.
Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm.

SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS

Spring Pasta with Mushrooms, Chiles and Spring Peas image

Provided by Geoffrey Zakarian

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1/4 cup fresh shelled English peas
12 ounces fettuccine pasta
6 tablespoons extra-virgin olive oil, plus extra for finishing
2 cloves garlic, sliced
1 shallot, finely diced
1 big pinch pepperoncini chile flakes
4 ounces maitake mushrooms, sliced
4 ounces oyster mushrooms, sliced
1/4 cup white wine
2 tablespoons unsalted butter
1/2 Fresno chile, finely diced
1/2 cup finely grated Pecorino Romano (fine like dust)
6 fresh basil leaves, cut into chiffonade

Steps:

Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This includes fruits, vegetables, herbs, and spices.
Season Your Food: Don't be afraid to season your food with salt and pepper. This will help to enhance the natural flavors of the ingredients.
Cook to Temperature: Use a meat thermometer to ensure that your meat is cooked to the proper temperature. This will help to prevent undercooked or overcooked meat.
Let Your Meat Rest: After cooking, let your meat rest for a few minutes before slicing or serving. This will help to redistribute the juices and make the meat more tender.
Garnish Your Dishes: A simple garnish can make your dishes look more appealing. Try using fresh herbs, citrus zest, or grated cheese.

Conclusion:

These are just a few tips to help you cook like a pro. With a little practice, you'll be able to create delicious meals that will impress your family and friends. So get in the kitchen and start cooking!