Former White House Chef Shares Recipes

Walter Scheib Cooked For Bill Clinton And George W. Bush

(CBS)  Minted Pea Soup

Serves 4

1 1/2 cups shucked fresh peas (about 1 1/2 pounds in the pod)
1 Tablespoon unsalted butter
1/3 cup thinly sliced leek, white part only
1/4 cup diced Spanish onion
4 cups homemade or store bought low sodium chicken or vegetable stock
1/4 cup chopped mint leaves plus 4 sprigs for garnish
1/2 cup heavy cream
1 tablespoon freshly squeezed lemon juice

1. Bring a small saucepan of salted water to a boil and fill a large bowl halfway with ice water. Add the peas to the salt water and blanch until tender, about 5 minutes. Drain the peas and transfer them to the ice water to stop the cooking and preserve their color. Drain again.

2. Melt the butter in heavy-bottomed soup pot over medium heat. Add the leek and onion and cook, stirring, until softened, 3 to 4 minutes. Add the stock, bring to a boil, then lower the heat and simmer for 4 minutes.

3. Set aside 2 tablespoons of the peas for garnish, and add the rest of the peas and the chopped mint to the pot. Simmer for two minutes.

4. Using a handheld immersion blender (or working in batches with a standing blender), puree the soup until very smooth. Strain the soup through a fine-mesh strainer set over a bowl.

5. Stir in the cream and the lemon juice, and season to taste with salt. Pre-heat gently before serving. (If you prefer to serve the soup chilled, chill the soup by setting the bowl in a larger bowl filled halfway with ice water and stir to cool the soup as quickly as possible. Stir in the cream and lemon juice after the soup is chilled.)

6. To serve, ladle the soup into four bowls. Garnish with the reserved peas and the mint sprigs.

Pan-Seared Sea Bass with Saffron Risotto and Caponata Sauce

Serves 4

3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon chopped garlic
1 teaspoon dried oregano
4 skinless black sea bass fillets (4 to 5 ounces each)
Salt and freshly ground black pepper
Saffron Risotto (recipe follows)
Caponata Sauce (recipe follows)

1. In a small bowl, stir together 2 tablespoons of the oil, the lemon juice, garlic, and oregano. Set aside.

2. Season the fish with salt and pepper. Heat the remaining 1 tablespoon oil in a large, heavy bottomed sauté pan over medium-high heat. Add the fish and cook 3 to 4 minutes-until seared-per side. Remove the fish to a plate, and brush with lemon sauce.

3. To serve, spoon about 1/2 cup of risotto onto the center of each four dinner plates. Place a fish fillet on top of risotto. Ladle the Caponata sauce around fish and risotto and serve

For the caponata sauce:

Makes about 1 1/2 cups

1 tablespoon olive oil
1/4 cup diced eggplant
1/4 cup diced celery
1/4 cup diced Spanish onion
1/2 tablespoon chopped garlic
1/4 cup diced plum tomato
1/2 cup homemade or store bought low sodium chicken stock
2 tablespoons red wine vinegar
1/2 tablespoons capers
1 1/2 tablespoons halved, pitted, thinly sliced dry cured black olives
1 tablespoon thinly sliced fresh basil leaves
Salt and freshly ground black pepper.

1. Heat the oil in a large, heavy bottomed saucepan over medium heat. Add the eggplant, celery, onion, and garlic and sauté until the ingredients are tender, 4 or 5 minutes.

2. Add the diced tomato and cook for 2 to 3 minutes. Add the stock and vinegar, bring to a simmer, and cook for 5 to 7 minutes.

3. Remove from heat. Blend the contents of the pot with a handheld immersion blender or in a standing blender. Pulse a few seconds at a time, just until the sauce is chunky. If using a standing blender, return the sauce to the pot.

4. Stir in the capers, olives, and basil, bring to a simmer, and simmer for 1 to 2 minutes. Season to taste with salt and pepper. Keep covered and warm until ready to use.

For the Saffron Risotto:

Serves 4 as a side dish

1 1/2 tablespoons unsalted butter
1/4 cup finely chopped leek, white part only
1/4 cup diced Spanish onion
1 tablespoon very finely chopped shallot
1 tablespoon very finely chopped garlic
1 cup Arborio or other risotto rice
1/3 cup dry white wine
Pinch of saffron threads
5 or 6 cups homemade or store bought low sodium chicken stock, simmering in a pot on a back burner.
1/4 cup fresh goat cheese, at room temperature
Salt and freshly ground black pepper.

1. Melt the butter in a medium, heavy bottomed saucepan over medium heat. Add the leek, onion, shallot, and garlic and sauté until translucent and tender, 3 to 5 minutes.

2. Add the saffron and 2 cups stock and cook, stirring constantly, until the stock is absorbed by the rice. Continue to add stock in 1/2 cup increments, cooking and stirring, and adding more only after the previous amount has been absorbed. Continue until you have used all of the stock, 25 to 30 minutes total cooking time, or until the rice grains are al dente and the risotto is still a bit soupy.

3. Fold in the goat cheese until it melts into the risotto. Season to taste with salt and pepper.

Chelsea's Chocolate Chip Cookie

Makes about 24 cookies

1/2 cup (1 stick) unsalted butter, softened, plus more for greasing cookie sheets
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups semisweet chocolate chips

1. Preheat the oven to 350F. Grease two cookie sheets.

2. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together for 2 to 3 minutes. Add the egg and vanilla and mix well.

3. Sift the flour, salt, and baking soda together, add to the mixture, and blend well, then stir in the chips.

4. Place the dough in 2 tablespoon portions onto the cookie sheets, leaving 2 inches between the cookies.

5. Bake until lightly golden brown, 8 to 10 minutes. Remove from the oven, let cool briefly in the pans, and serve warm or at room temperature.

[sjw1253]

Thanks a million for all of the great recipes. I look forward to trying them!!!

My favorite segments are the recipes.