A few choice ingredients can make quick meals taste like you’ve been cooking all day.
By Robin Barr Sussman
Photography by Michael Haskins
Food and prop styling by Martha Gooding
Let’s face it — we’re all busy. The pace of life keeps accelerating and it’s not about to slow down anytime soon. But when it comes to dinnertime, does anyone really want to rely on takeout every weeknight?
A whole industry has emerged based on quick meals. Frazzled foodies channel surf, search the Internet, and peruse bookstores looking for the latest and greatest information on getting their food fast without resorting to fast food. But what it comes down to is what club and resort chefs have been doing for ages. “You have to work smarter,” says executive chef Tim Drown of the University Center Club in Tallahassee, Florida. “Fewer ingredients means less time shopping and less time in the kitchen.”
And when using just a few ingredients, executive chef Paul Zito of Queen’s Harbour Yacht and Country Club in Jacksonville, Florida, suggests that “high-quality ingredients are even better.” Top-notch extra virgin olive oil, Parmigiano-Reggiano, farmers market produce, wild salmon, and Angus beef are just a few ingredients on the hit list.
Chef Tim’s magic ingredients include the olive oils and vivid red wine vinegars from Round Pond Olive Oil in California, which he drizzles on meats and salads. For seafood, Chef Paul swears by the flash-frozen ahi tuna sealed in Cryovac packs at your fish market or in some gourmet market freezers. “It’s a beautiful pink-red color straight from the freezer and costs half the price as fresh ahi.” He notes that it’s difficult to discern the difference in the quality.
But not every meal can be a splurge. You can take food that is ordinary and make it extraordinary if you know the tricks of the trade. Stock your pantry with a handful of super standbys from around the globe like chipotle sauce and wasabi powder to enjoy restaurant-worthy meals at home. Tips like buying prepared gourmet demi-glace or frozen fish stock may cost a few bucks more but can save hours in the preparation of a sauce or stock.
Entrée salads are an easy way to make nutrient-dense meals using minimal ingredients. Leftover grilled chicken, fish, or pork sliced thin, can top any variety of leafy greens. Seek fresh salad dressings prepared in bulk at your gourmet market. Bottled dressings with rock-star quality also fill supermarket shelves, including Newman’s Own Caesar. Speaking of stars, Emeril Lagasse not only “bams” us with his signature Essence of Emeril spice, but bottles a zippy sesame Asian baste and marinade that livens up plain rice, chicken, or steamed broccoli.
“Pasta is another smart meal choice if you like variety and want to limit ingredients,” says executive chef Judith Basso of the Bankers Club in Cincinnati. “My favorite quick meal is fresh cheese tortellini, which only takes three minutes and you can make ahead of time.” But she advises: Don’t leave the pasta in the sauce overnight or it will get soggy. “There are new, high-quality imported tortellini and ravioli that you can refrigerate or freeze,” Chef Judith says. “Also find prepared Alfredo sauce or pesto sauce in the cooler section of the supermarket if you don’t have time to make your own.”
Out west in sunny California, executive chef Wolfgang Weber of Crow Canyon Country Club in Danville is a purist in at least one sense. “When cooking at home, I use my homegrown tomatoes because they taste much better than those from the supermarket.” For shortcuts, he buys individual quick frozen cubes of garlic and parsley found at Trader Joe’s for “fast flavoring of soups and sauces.” Also, at Trader Joe’s and other markets, look for gourmet-flavored chicken sausages that you can freeze and then sauté or grill in a pinch.
Pack your refrigerator or freezer with other affordable protein sources and open the door to quick hearty meals. Fresh eggs can become frittatas, omelets, or egg salad. Underrated yet highly versatile, chicken thighs are the main event in soups, chicken adobo, or exotic chicken tagine.
Check out the streamlined recipes these savvy chefs share on the following pages for mealtime, including starters, entrées, and desserts. By using five or fewer ingredients, you can count on 30 minutes to terrific eating. And maybe, just maybe, find a few moments to slow down the pace.
Robin Barr Sussman keeps it simple but delicious by cooking entire meals on the grill, leaving no pans to scrub.
OVEN-BAKED GOAT CHEESE SALAD
Enjoy this lovely salad recipe provided by executive chef Wolfgang Weber of Crow Canyon Country Club in Danville, California, as a light lunch, an appetizer, or an after-dinner course.
4 ounces of very cold plain or peppered goat cheese (chèvre)
1/2 cup chopped walnuts
3-4 cups frisée lettuce, washed and dried
1/4 cup Italian salad dressing, or an oil-and-vinegar-based vinaigrette of your choice
thinly sliced baguette, about 8 pieces, grilled or toasted
Preheat the oven to 350 degrees. Slice 8 rounds of goat cheese, each about 1/2-inch thick (make sure the cheese is well-chilled so it slices easier). Press chopped walnuts into the top and bottom of each “burger” of goat cheese. Place goat cheese on a baking sheet lined with baking paper and bake for no longer than 2 minutes.
In a medium bowl, toss frisée with 2-3 tablespoons of salad dressing (or to taste) and arrange equally on 4 plates. With a spatula, carefully top frisée with one or two pieces of cheese and serve immediately with slices of the toasted baguette.
Yield: 4 servings.
WILD SALMON WITH WATERCRESS-CRAB-TANGERINE SALAD
This recipe from executive chef Bruce Ross of the Tower Club in Dallas is easy and elegant. Seek tangerine-infused olive oil from award-winning Pasolivo for an extra citrusy kick on the watercress salad (www.pasolivo.com).
6 fresh tangerines
6 ounces jumbo lump crabmeat
6 wild salmon fillets (5 ounces each), skin on
1/4 cup extra virgin olive oil, premium quality; or tangerine-infused olive oil
5-6 cups of fresh watercress, washed and coarse stems discarded
Cut off all peel and white pith from tangerines. Cut between membranes to release segments. Gently pick over the crabmeat to remove bits of shell and cartilage, being careful not to break up the crab.
Season the salmon with kosher salt and freshly ground black pepper. Heat a large sauté pan over medium-high heat and add about 2 tablespoons of extra virgin olive oil. Cook the salmon, skin side down, for 3 minutes. Turn fillets over and cook for 2 minutes longer. Be careful not to overcook. (Look for an opaque-ish pink center.)
To serve, gently toss the tangerines, crabmeat, and watercress with remaining olive oil. Season with kosher salt and freshly ground black pepper. Divide the watercress salad among 6 entrée plates. Top with 1 salmon fillet each. Drizzle the remaining olive oil or tangerine-flavored oil around each plate.
Yield: 6 servings.
CHILLED AVOCADO SOUP
Executive chef Scott Reifenberger of the Skyline Club in Indianapolis serves this quick and beautiful soup during spring and summer months. His note: Make sure the avocados are “ripe and in season.”
3 large ripe avocados, peeled and pitted
3 cups whole milk
1 teaspoon salt
1/2 teaspoon white or black freshly cracked pepper
Optional garnishes: A squeeze of lime, a tablespoon of chopped fresh tomatoes, a dollop of sour cream, a dollop of plain yogurt, or chopped avocado
Combine avocado, milk, salt, and pepper in a blender and puree on medium for about 90 seconds. Chill soup in the refrigerator for a few hours. Pour soup equally into 4 chilled soup bowls and garnish with your choice of toppings, if desired.
Yield: 4 servings.
CAJUN CHICKEN WITH TORTELLINI ALFREDO
Executive chef Judith Basso of the Bankers Club in Cincinnati offers advice for quickly cooking pasta: “Don’t add salt to the water; it makes the water take longer to boil.”
2 pounds boneless chicken strips or tenders
3 tablespoons Cajun spice mix
2 pounds fresh or frozen cheese-filled tortellini
2 cups prepared Alfredo sauce (found in refrigerated pasta or meat section of supermarket)
Optional garnish: About 3 tablespoons of fresh shredded basil or chopped parsley
Season chicken with Cajun spice by lightly coating all surfaces. Bring a large pot of water to a boil and follow the package directions for cooking the tortellini and then drain.
Heat a large nonstick skillet over medium heat and sauté the chicken strips for about 10 minutes until golden brown on both sides. Remove the chicken and keep warm. Add Alfredo sauce to the skillet and heat gently over low until warm. Add the drained pasta to the sauce and heat through. Top each serving of pasta with chicken strips and serve immediately. Garnish with fresh herbs, if desired.
Yield: 6 servings.
KANSAS CITY SIRLOIN WITH ROASTED ASPARAGUS
Executive chef Tim Drown of the University Center Club in Tallahassee, Florida, says you can substitute McCormick Bayou Cajun spice if you like blackened steak. Serve with a loaded baked potato if you crave more carbs.
4 Angus sirloin steaks (12-14 ounces each)
2-3 tablespoons olive oil
4 tablespoons McCormick Grill Mates Montreal seasoning
1 pound fresh asparagus, washed and trimmed
Heat outdoor grill on high. Let the steaks rest at room temperature for up to 1 hour so they will warm up. Rub each steak with about 1 teaspoon of olive oil and sprinkle with about 1 tablespoon of seasoning. Grill the steak about 5 minutes per side for medium rare.
In the meantime, preheat oven to 500 degrees. Place asparagus in a single layer on a nonstick roasting pan. Brush with about 1 tablespoon of the remaining oil and sprinkle with kosher salt, to taste. Roast uncovered in the upper third of the oven until tender, about 10-12 minutes. Serve each steak with a side of asparagus.
Yield: 4 servings.
STRAWBERRY SHORTCAKE
Springtime means fresh strawberries! This old-fashioned Southern favorite comes from executive chef Howard Wilson at Eagle’s Landing Country Club in Stockbridge, Georgia.
2 cups fresh strawberries, cleaned, hulled, and sliced
1/4 cup granulated sugar
1 cup chilled heavy whipping cream
4 mini angel food Bundt cakes or 4 slices of moist pound cake (see note)
Optional garnish: Sprig of fresh mint or lavender blossom
In a medium bowl, combine strawberries and sugar. Let stand covered for at least 1 hour to meld flavors. In a large bowl, whip cream on high until it holds a soft peak. To serve, place a cake or slice of cake on a dessert plate and top with 1-2 heaping tablespoons of berries. Top each serving with a dollop of whipped cream. Garnish with mint or lavender, if desired.
Yield: 4 servings.
Note: Substitute home-baked biscuits for store-bought cake, if desired.
GO GREEN
Look to your backyard for the quickest fresh produce. If you can’t handle growing seasonal tomatoes, peppers, or green beans, at least try your thumb at a year-round herb garden. A handful of herbs can enliven many dishes, plus it might save a few visits to the supermarket, which means saving gas, time, and money. Plus, think of the freshness!
RECIPE SHORTCUTS FROM THE PROS
• Grill veggies in a foil packet with a little oil while grilling meat to save on cleanup in the kitchen. Or grill whole veggies like corn, asparagus, or sliced zucchini directly on the grill.
• Purchase supermarket-cooked rotisserie chicken for soups, tacos, salads, or pasta additions.
• Buy pre-made hamburger patties from your butcher shop.
• Have your seafood monger peel and devein your shrimp.
• Add fresh fruit or nuts to quickly dress up ice cream or frozen yogurt.
• Keep bacon and pancetta in your freezer to add to vegetables, salads, or pastas.
• Biscotti for dipping in coffee or wine is an effortless dessert that can be kept unopened for an extended time or frozen. Chocolate-dipped biscotti are even more divine!
• Freeze prepared croutons for salads and sliced baguettes that you can quickly toast for meals and appetizers.
• To freeze a single serving of uncooked chicken breast, place one in a freezer bag, pound it flat to tenderize, and add a splash of water so it doesn’t stick. Then seal and freeze.
GET-AHEAD DAY
Choose a weekend or a messy rainy spring day to get ahead on your cooking. Cook for an afternoon and take care of a week of dinners. Make soups, sauces, casseroles, and bake a pie. You’ll be glad you did when you come home frazzled and hungry during the week.
PANTRY AND FRIDGE STAPLES
Need to fix a meal in a pinch? Our chefs share the go-to ingredients that they always have on hand to guarantee a marvelous meal every time.
• Good bottled salad dressings: La Martinique, Girard’s, Annie’s Natural
• Quality marinara for pasta or to sauce roasted chicken or meat loaf
• Near East quick couscous; Indian Basmati and Thai Jasmine rice from Riviana; Texmati brown and red rice royal blend
• Pasta in all shapes, sizes, and flavors
• Polenta
• Sun-dried tomatoes
• Fresh garlic
• Fresh ginger (freeze small batches) to add to vinaigrettes, rice, salsas, and sauces
• Dijon mustard
• Low-sodium soy sauce
• Black beans
• Olives
• Jars of roasted red peppers for garnishing bruschetta or making quick sauces
• Dried fruits for yogurt, pancakes, or salads
• McCormick Grill Mates spices and seasonings
• Disposable preloaded fresh pepper and sea salt grinders
• Almonds, pecans, and walnuts (can be frozen for pestos, dessert toppings, and granolas)
• Irish bakers and sweet potatoes
• Coconut milk
• Lemons and limes to add a punch of flavor with no fat
• Hard cheeses like Parmesan
• Whipping cream
• Pre-washed bagged lettuces and cabbages for slaw
• Frozen fruit purees
• Frozen spinach to add to soups, omelets, or enchiladas