Celebrity chefs rediscover the joys of cooking at home Celebrity chefs rediscover the joys of cooking at home

ZUCCHINI PANCAKES

Prep: 20 minutes

Cook: 5 minutes per batch

Makes: 4 servings

From “Cooking in Everyday English: The ABCs of Great Flavor at Home”

3/4 cup flour

4 teaspoons baking powder

1/2 to 3/4 teaspoon salt

1/2 teaspoon sugar

4 eggs

3 tablespoons extra-virgin olive oil

2 cups finely shredded, drained zucchini

Whisk together flour, baking powder, salt and sugar in a large bowl. Whisk together eggs and olive oil in a separate bowl; stir in zucchini. Add zucchini mixture to the flour mixture, stirring just until dry ingredients are moistened.

In batches, pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes until tops are covered with bubbles, and edges look dry and cooked, 4-5 minutes; turn and cook other side. Transfer pancakes to a warm plate, spreading each with butter. Top with Greek yogurt, basil pesto or roasted tomatoes, if you like.

Nutrition information per serving: 259 calories, 15 g fat, 3 g saturated fat, 211 mg cholesterol, 22 g carbohydrates, 9 g protein, 730 mg sodium, 1 g fiber.

THE WICHITA EAGLE — Feb. 22, 2012

NEAPOLITAN-STYLE BROCCOLI

Prep: 15 minutes

Cook: 15 minutes

Makes: 8 to 10 servings

From “Molto Batali: Simple Family Meals From My Home to Yours”

2 tablespoons extra-virgin olive oil

1 red onion, chopped in 1/4-inch dice

4 cloves garlic, thinly-sliced

2 1/2 pounds broccoli cut into 2-inch spears, stems peeled and cut in 2-inch pieces

1 tablespoon hot red pepper flakes

1/2 teaspoon salt

Freshly ground pepper

Combine oil and onion in a large, heavy-bottomed pot. Cook over medium heat until the onions are softened, not browned. Add garlic; cook 1 minute. Add broccoli; stir to coat with onion mixture. Cook over high heat, stirring so that the mixture does not scorch, 8 minutes. If it gets too hot, add cool water, 2 to 3 tablespoons at a time, to slow it down.

When broccoli is tender, add red pepper flakes. Season with salt and pepper to taste; stir well. Serve hot or at room temperature.

Nutrition information per serving (for 10 servings): 71 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 10 g carbohydrates, 3 g protein, 165 mg sodium, 4 g fiber.

THE WICHITA EAGLE — Feb. 22, 2012

CRAB TOASTS WITH SRIRACHA MAYONNAISE

Prep: 20 minutes

Makes: 4 servings

From “Home Cooking With Jean-Georges: My Favorite Simple Recipes”

4 slices sourdough bread

3 tablespoons Sriracha mayonnaise, see recipe

8 ounces picked lump crabmeat, drained, patted dry

Crushed red chili flakes

Toast bread until golden brown; cut each slice into 2-inch pieces. Gently fold Sriracha mayonnaise into crabmeat until well mixed. Spoon mixture into a serving bowl; garnish with chili flakes. Serve with lemon wedges and toasts.

Nutrition information per serving: 326 calories, 10 g fat, 1 g saturated fat, 74 mg cholesterol, 37 g carbohydrates, 21 g protein, 699 mg sodium, 2 g fiber.

THE WICHITA EAGLE — Feb. 22, 2012

SRIRACHA MAYONNAISE

1 egg yolk

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

3/4 cup grapeseed or other neutral oil

2 teaspoons fresh lemon juice

2 teaspoons Sriracha hot sauce

Whisk together egg yolk, mustard and salt until well blended. While whisking, pour in oil in a slow, steady stream to emulsify the mixture. Whisk in lemon juice and hot sauce until well blended. Alternately, blend ingredients in a blender until emulsified. Refrigerate up to 2 days. Makes 1 cup.

Note: Use pasteurized eggs if you are concerned about the slight risk of salmonella being present in raw eggs. Sriracha is a Thai hot sauce; look for it among Asian ingredients in the supermarket or in Asian groceries; you may sub another hot sauce, but be careful about the heat level and about adding too much acid from vinegar-based sauces.

THE WICHITA EAGLE — Feb. 22, 2012

EGGPLANT AND CHICKEN CURRY

Prep: 15 minutes

Cook: 25 minutes

Makes: 8 servings

From “My Family Table: A Passionate Plea for Home Cooking”

2 tablespoons butter

1 eggplant, unpeeled, diced

1 piece (2 inches long) fresh ginger, peeled, minced (about 2 tablespoons)

2 green onions, chopped

2 cloves garlic, crushed

2 teaspoons Madras curry powder, see note

1 summer squash, diced

1 potato, peeled, diced

1 can (13 1/2 ounces) coconut milk

1 1/2 cups chicken broth

1/4 teaspoon samba chili paste

2 cups chopped cooked chicken

1/4 teaspoon salt

Freshly ground pepper

4 cups cooked rice

Melt butter in a large saucepan over high heat; add eggplant. Cook until soft, about 10 minutes. Add the ginger, green onions and garlic. Sprinkle with the curry powder; toast for a moment. Add the squash and potato, stirring to coat with spices.

Continue to stir for a few minutes; add the coconut milk, broth and chili paste. Heat to a gentle boil; reduce heat. Simmer, 15 minutes. Add the chicken; cook until warmed through. Season with the salt and pepper to taste; serve over rice.

Note: Madras is a hotter style of curry powder. You may use any curry powder here.

Nutrition information per serving: 305 calories, 14 g fat, 11 g saturated fat, 26 mg cholesterol, 34 g carbohydrates, 12 g protein, 250 mg sodium, 4 g fiber.

THE WICHITA EAGLE — Feb. 22, 2012