Easy Spring Delights From Top Chef

Cookbook author and chef Marcus Samuelsson is still young, but he's received plenty of honors.

Among them, a three-star review by the New York Times in 1995. He was the youngest chef to ever earn one.

And in 1999, a James Beard Foundation Award as a "rising star chef."

The Beard awards are so prestigious, they're considered by many to be the Oscars of the culinary world.

This year, to mark the Beard foundation's 20th anniversary, it is spotlighting its rising star chefs program, which recognizes talented chefs 30 and younger who display impressive talent and are likely to make a significant impact on the industry

Past nominees and winners of the award, including Samuelsson, will be highlighted at Monday night's ceremony, which The Early Show co-anchor Hannah Storm will emcee.

Samuelsson talked about it on the show Thursday.

He also served up some delicious, easy spring recipes, some of which you might find on the menu of his Manhattan restaurant, "Aquavit."

FOOD TERMINOLOGY

Kefta: Samuelsson is making lamb keftas. Kefta are Middle Eastern "spiced" meatballs. They're a wonderful summer street food item you'll find in Middle Eastern countries such as Morocco, Lebanon and Syria. He is preparing a lamb patty version of this dish and serving this with a tomato sauce. It's traditionally served with a yogurt or tomato sauce.

RECIPES

Apple Endive Salad with Pistachio Oil Dressing

Serves 4 to 6

For the pistachio oil:
1 cup shelled pistachios
1 cup olive oil
1 garlic clove, peeled
2 sprigs fresh thyme
5 thin slices prosciutto

For the pistachio oil dressing:
2 tablespoons freshly squeezed lime juice
1-1/2 teaspoons sherry vinegar
1-1/2 teaspoons honey
3-4 stalks celery
4 endives
4 Granny Smith apples
2 tablespoons freshly squeezed lemon juice

1. Prepare the pistachio oil: Combine the nuts, olive oil, garlic, and thyme in a small saucepan and bring just to a simmer over low heat. Reduce the heat to the lowest possible level (use a heat diffuser if you have one) and let the oil infuse for 2 hours; do not allow the oil to bubble at all. Remove the oil from the heat and let steep for 2 hours at room temperature.
2. Strain the oil into a bowl. Discard the garlic and thyme, and transfer the nuts to paper towels to drain, then crush them lightly.
3. Meanwhile, preheat the oven to 275ºF. Line a baking sheet with parchment paper.
4. Arrange the prosciutto on the baking sheet in a single layer. Bake for 20 to 30 minutes, or until the prosciutto is very crisp. Let cool, then crumble into small pieces. Set aside.
5. Prepare the dressing: Whisk together 1/2 cup of the pistachio oil, the lime juice, vinegar, and honey in a small bowl.
6. Remove the tough strings from the celery stalks. Cut into 2-inch lengths, then cut into thin matchsticks. (You should have about 2 cups.) Cut the endives lengthwise in half, cut out the cores, and slice lengthwise into 1/2-inch-wide strips. Peel and core the apples, cut them into thin matchsticks, and toss with the lemon juice.
7. Combine the celery, endive, and apples in a salad bowl and toss with 2 to 4 tablespoons of the dressing. Sprinkle with the crushed nuts.

Lamb and Veal Kefta with Tomato-Cucumber Salad

Serves 8

3 tablespoons olive oil
2 medium Spanish onions, minced
3 garlic cloves, minced
3 serrano chilies, seeds and ribs removed, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
12 ounces ground lamb
12 ounces ground veal
1-1/2 teaspoon garam masala
1 teaspoon dried oregano
1 teaspoon salt
8 pitas breads

1. Heat the olive oil in a large sauté pan over medium-high heat. When the oil begins to shimmer, add the onions, garlic, and chilies and sauté until the onions are softened, about 7 minutes. Stir in the coriander and cumin, and remove from the heat.
2. Combine the lamb, veal, chili-onion mixture, garam masala, oregano, and salt in a large bowl and mix with your hands. Shape the meat into 8 patties 3 inches in diameter and 1 inch thick.
3. Heat a large skillet over medium-high heat. Add the patties, in batches if necessary, and sauté for 5 minutes on each side, until deeply browned.
4. To serve, slice the pita breads open halfway. Put 1 tablespoon of the salad in each bread, add a patty, and top with an additional 2 tablespoons salad.

For the Tomato-Cucumber Salad
1 large ripe beefsteak tomato, peeled, seeded, and cut into 1/4-inch dice
1/2 cucumber, peeled, seeded, and cut into 1/4-inch dice
2 garlic cloves, minced
2 to 3 pickled jalapeño chilies, seeds and ribs removed, finely chopped
11/2 tablespoons plain yogurt
Juice of 1 lemon
Salt and freshly ground black pepper

Combine the tomatoes, cucumber, garlic, and peppers in a bowl. Gently fold in the yogurt and lemon juice. Just before serving, season with salt and pepper.

Warm Tuna "Tartare"

Makes 4 servings as an appetizer

1 tablespoon Berbere or chili powder
1/4 teaspoon ground cardamom, preferably freshly ground
3 tablespoons olive oil
1-1/2 teaspoons mustard oil or chili oil
2 shallots, minced
2 garlic cloves, minced
12 ounces sushi-grade tuna, cut into 1/2-inch cubes
Juice of 2 limes
2 teaspoons chopped pickled ginger
1 teaspoon mustard
4 basil leaves, chopped
Salt and freshly ground black pepper

1. Toast the cardamom and berbere in a large sauté pan over medium heat until fragrant, about 30 seconds. Whisk in the olive oil and mustard oil, then stir in the shallots and garlic and sauté until the shallots are translucent, about 5 minutes.
2. Add the tuna and lime juice, remove from the heat, and stir constantly until the tuna changes color, about 1 minute. Stir in the pickled ginger, mustard, and basil. Season with salt and pepper.

Spicy Plantain Chips

Makes about 2-1/2 cups

2 green plantains
1 tablespoon curry powder
1 teaspoon confectioners' sugar
1 teaspoon salt
1 cup Spiced Butter (page 00) or 1/2 pound (2 sticks) unsalted butter
About 2 cups canola oil

1. Peel the plantains (see page 000) and slice as thin as possible. Place in a bowl, cover with cold water, and let soak for 10 minutes to wash away excess starch. (The starch can cause the slices to stick together during frying.) Drain, rinse, and blot thoroughly dry with paper towels.
2. Meanwhile, combine the curry powder, sugar, and salt in a small bowl.
3. Melt the spiced butter in a large deep pot over medium heat, then add enough oil to come to a depth of 11/2 inches. Increase the heat to medium-high and heat to the oil 350°F. Working in batches, carefully lower the plantains into the oil with a slotted spoon and fry, stirring occasionally to prevent the slices from sticking together, until evenly browned, about 4 minutes. Remove from the oil and drain on paper towels. Dust with the curry and sugar mixture and serve immediately.

Tangerine Consommé with Tapioca

Makes 6 servings

1 vanilla bean
1 cup sugar, divided
2 lemongrass stalks
Grated zest and juice of 2 lemons
1/2 cup small pearl tapioca, soaked overnight in 3 cups water
One 15-ounce can coconut milk
1 cup diced mango
1 cup diced papaya
1/2 cup raspberries
6 mint leaves, finely shredded
1 cup water
2 cups fresh tangerine juice

1. With a sharp knife, split the vanilla bean lengthwise, then use the back of the knife to scrape out the seeds. Combine the vanilla seeds, 1/2 cup of the sugar, lemongrass, lemon zest, and water in a small saucepan and bring to a boil over high heat. Remove from the heat and let cool, then refrigerate for 30 minutes.
2. Combine the tapioca, coconut milk, and the remaining 1/2 cup sugar in a saucepan and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the tapioca pearls are tender and translucent. Remove from the heat and let cool.
3. Stir the fruit into the tapioca and fold in the mint. Set aside.
4. Strain the chilled lemon syrup into a bowl. Stir in the tangerine juice and lemon juice.
5. To serve, divide the tapioca among six shallow soup bowls, and pour the consommé around the tapioca.