- 1 cup quinoa
- juice from 1-2 lemons (about 1/4+ cup - preferably Meyer lemons)
- 4 TBSP olive oil
- 1 small clove garlic, grated
- sea salt and pepper to taste
- Chopped Chipotles, to taste
- 1/2 bunch green onions, thinly sliced, white and light green parts only
- 1/3 cup pecans, toasted and coarsely chopped
- 1/3 bunch cilantro, coarsely chopped
- 1 TBSP honey
- 4 thin fresh Salmon paillards (thin slices of skinless fresh Salmon fillet)
Recently in Chef Rima Olvera
There are lots of great recipes and just as many chefs . . . but how often do you truly come across a chef so gifted that their recipes are truly unique and original? Perhaps you may find someone who is truly the master of a certain style or region but how often do you find someone who has mastered numerous regions and styles? Enter Chef Rima Olvera of the enormously popular television series "Duet" in Europe and Asia.
Rima doesn't just create a meal, she masters the entire sensory experience to make each meal a one-of-a-kind event. This has been the mission of her Omnivore Supper Club headquartered in Tel Aviv, Israel. She provides a dining experience for a small group of guests who feel transported to the region she chooses as the focus for an exquisite meal. It doesn't matter what part of the world . . . Rima can create a menu that is both gracious to its heritage and yet gives it a cutting edge flair only she can deliver.
This skill gained the attention of television producers who recruited her to star in the television show "Duets." The concept was a natural for Rima . . . travel the world to discover the best chefs in each region - then partner with them to cook together while introducing the viewer to what is special about that region. There is no one better to do this than Rima.
Until now, Rima hasn't taken photos of her food . . . shared recipes or perhaps even written any recipes down. She believes each meal is special and deserving of its own moment . . . and she's right. But, I believe that her recipes also deserve more than one life and am very proud and honored that she has chosen this website as a forum for sharing these creations. Thank you Rima! As my friend and culinary colleague - I'm so proud to know you!
This recipe would be wonderful for your next party. As suggested, serve this on a large platter and wait for the "oooh's and aaah's" from your guests!
The Recipe:
Ingredients:
16 lamb t-bone chops (not rack)
2 bunches mint- leaves only
fresh thyme- several branches, leaves only
1 bunch arugula- washed, trimmed, and spun dry
1/3 cup toasted pine-nuts
1/3 cup toasted pistachios
2 oz ricotta salata or queso cotija
salt and pepper
pinch of anise seeds
olive oil
2 cloves fresh garlic
juice from 1 lemon
1 jar rose jam (available at all Turkish and Middle Eastern shops.
if unavailable, substitute apricot jam with a couple drops rosewater added)
3 cups pearl couscous
pinch saffron
4 cups chicken stock
6 fresh roses un-sprayed if possible
Method:
Step 1: marinate the lamb chops for 30mins before grilling in:
the chopped fresh thyme
the anise seeds (optional) not everyone likes anise- but I highly recommend them here!!
about 3 Tb chopped fresh mint leaves
plenty of pepper
olive oil
Step 2: mint pesto:
in food processor, put half of the prepped mint leaves
the garlic cloves
lemon juice
big splash of olive oil (about 1/4 cup, maybe a little less)
half of the pine nuts
the cheese- crumbled
Pulse til blended but still has some chunky texture. season to taste with salt and pepper, add a pinch of sugar if bitter. Put aside.
Step 3: for the couscous:
heat a heavy bottomed big saute pan, add a splash of olive oil and add the couscous, stirring til oil has coated the grains.
Add the saffron and chicken stock, season to taste with salt and pepper. Turn down heat, stir, cover and cook for approximately 15 minutes or until all water is absorbed. Turn off heat, keep covered for 10 minutes, then turn into a bowl, when you can touch it without being too hot, separate all the grains with your hands. cover the bowl and keep in a warm place.
Chop the remaining pistachios, also coarsely chop the mint leaves and arugula, add to the couscous, with the remaining pine-nuts.
Check seasoning.
Step 4: Grill the lamb chops. add salt while grilling them.
Step 5: to serve:
Pile the couscous salad in the center of a large platter or Moroccan bowl.
Arrange the chops around the couscous, drizzle generously with the rose jam, and garnish with mint leaves and rose petals..
serve the mint pesto on the side.
wine recommendation: a big fat premium California Cabernet or French Gigondas.
"Lemongrass Tea" Soup with Chicken Dumplings, Mango, and Glass Noodles
Exclusive Recipe by Chef Rima Olvera of "Duet"
Follow Rima's travels and updates on her blog . . . www.rimaolvera.com/blog
I'm so fortunate to know so many talented chefs. But, when it comes to truly unique recipes that combine the ultimate ingredients with flavor and beauty, Chef Rima Olvera is the master. She is considered a celebrity in many countries and has just launched an inventive new television show in Europe and Asia called "Duet." The premise is compelling. Rima travels around the world meeting some of the finest chefs from the countries she visits. She immerses herself in their culture and she teams up with the world's top chefs to prepare wonderful dishes together. Although the show is airing around the world, it is in English and many US fans are hopeful that one of our food networks will pick it up.... yes, Food Network... that was a hint.
Rima has graciously decided to share her recipes with us. This is a tremendous honor as her creations are one of a kind. Like many master chefs, these quantities should be thought of as guidelines, not exact measurements. As I always say.... think of this as a template and make the recipe your own as you prepare it. Thank you Rima for sharing this and we are already excited to see what else you may have in store for us next!
Ingredients for chicken dumplings: serves 4
- 1 pound ground fresh chicken breast meat
- 1 fresh garlic clove- crushed
- 1 tb. grated fresh ginger
- ½ bunch green onions, sliced
- 2 cloves fresh garlic, grated
- ½ tsp. Sesame oil
- 2 Tb. soy sauce
- 2 Tb. sugar
- 2+ tsp. Salt
- 1 egg white
- 1 pinch crushed red chiles
Ingredients for lemongrass tea soup:
- 6 cups chicken stock
- 4 fresh lemongrass stalks- bruised with a rolling pin or bottle
- ½ cup Mirin (sweet sake, available at Asian markets) or to taste
- ¼ cup rice vinegar
- 2 stalks celery- sliced
- 1 star anise
- ½ yellow onion- sliced
- 1 tb. grated fresh ginger
- salt to taste
Ingredients for garnishing soup:
- ½ package glass noodles,(bean thread noodles) soaked til clear, then drained
- 1 fresh mango, cut in small cubes
- 1 big handful fresh basil leaves (generous amount per bowl)
- 1 big handful fresh cilantro leaves(" ")
- 1 big handful beansprouts- per bowl
- 1 bunch green onions, thinly sliced- white and light green parts only- generous spoonful per bowl
- limes or lemons, cut in halves- squeeze and drop a half into each bowl.
- Fresh sliced green jalapenos or bird chiles- to taste
to assemble:
process chicken dumpling ingredients in food processor to smooth.
In large soup pot, add all soup ingredients, simmer on low heat for 30 minutes, let sit for few minutes, then strain.
Bring strained stock back to boil, drop small walnut-size balls of the chicken dumpling mixture into the boiling stock, cook the balls for about 4 minutes or until cooked through.
Divide the glass noodles into 4 big bowls, divide the chicken balls into the bowls, pour the hot broth over the noodles, add mango cubes, fresh herbs, and lemon half and serve immediately.
NOTES:
The soup broth can be made 2 days in advance, and the chicken dumplings can also be made in advance and cooked in some regular chicken soup, then taken out and kept in a covered container in the fridge and then re-heated before serving in the lemongrass soup as noted in recipe.
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