American Executive Chef Levatino Harris Winter Recipes

Have you read about the wonderful Chef Levatino Harris from Chicago, you can read about his journey from the streets to becoming an amazing celebrity/executive chef. Below he has shared two recipes, one easy and one for those who want to try something more advanced.

Read his interview here.

Easy

Creamy Chicken Soup

3 Strips lean smoked bacon, chopped

1 Pound (500g) boneless chicken breast, chopped

3 cups russet potato (Maris Piper, King Edward), medium diced

3 cups onions, medium diced

2 ½ cups chicken stock

2 ½ cups milk 2% low fat (Semi-Skimmed)

2 ½ cups light whipping cream

2 tablespoons fresh parsley, chopped

to taste salt

to taste pepper

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INSTRUCTIONS:

1. Gently fry the chopped bacon and chicken without any added fat in a large pan for about 10 mins. Add the butter, potatoes, and onions and cook for 15 min, stirring constantly.

2. Add the chicken stock and milk, bring to a boil. Reduce the heat and simmer about 20-30 minutes.

3. Add the cream and simmer for about 5 minutes. Season with salt and pepper and continue the simmer for about 5 more minutes. Stir in the chopped parsley, place into bowls and serve with soda bread, french bread or dinner rolls

NOTES

All the fresh ingredients in this dish add the best flavour that you can get.

Advanced

Russian Borscht recipe

Ingredients

For Borscht:

3 medium beets peeled and grated

4 Tbsp olive oil divided

4 cups reduced sodium chicken broth + 6 cups water

3 medium yukon potatoes (yellow/gold potatoes) peeled and sliced into bite-sized pieces

For Zazharka (Mirepoix):

2 celery ribs trimmed and finely chopped

2 carrots peeled and grated

1 small red bell pepper finely chopped, optional

1 medium onion finely chopped

4 Tbsp ketchup or 3 Tbsp tomato sauce

Additional Flavourings:

1 can white cannelini beans with their juice

2 bay leaves

2-3 Tbsp white vinegar or to taste

1 tsp sea salt or to taste

1/4 tsp black pepper freshly ground

1 large garlic clove pressed

3 Tbsp chopped dill

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INSTRUCTIONS:

Peel, grate and/or slice all

vegetables, keeping sliced potatoes in cold water until ready to use. Heat a large soup pot (5 ½ Qt or larger) over medium/high heat and add 2 Tbsp olive oil.

Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened. Add 4 cups broth and 6 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.

While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Sauté stirring occasionally until softened and lightly golden (7-8 minutes).

Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.

When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill.

Simmer for an additional 2-3 minutes, add salt and pepper to taste. I like to add a little lemon juice at the very end to give it that zip of flavour instead of the traditional vinegar.

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