Macy's Culinary Council Chef Stephanie Izard perfect summer dishes
Photos by: ALP
Macy's Culinary Council Chef Stephanie Izard shows us how to prepare some of her favorite dishes .
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Yield 6 servings

1 lbVine Ripe Tomatoes, quartered
1 Red Bell Pepper, seeded
1 Shallot, peeled and rough chop
1 Cucumber, peeled and chunks
1 Thai Chili

1/4 cup Tomato Paste
1/4 cup Olive Oil
1/3 cup Malt Vinegar
2 TbspSalt
Recipe compliments of Stephanie Izard
Aqua Fresca
4 cups Chopped Cantelope, peeled and seeds removed
1 cups Cucumber, peeled and seeds removed
1/3 cup Fresh Lemon Juice
1/2 cup Basil, torn
1 cup Cold Water
3 Tbsp Sugar

Working in batches, purée cantaloupe and cucumber in a blender until smooth.
Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 2 cups juice).

Add lemon juice, basil, and cold water to pitcher. Let steep at room temperature for 1-2 hours. Taste and add sugar as needed. Fill glasses with ice. Divide agua fresca among glasses.
Put all in blender and puree until just smooth. The soup should have a slight texture.Taste for seasoning.
Marinated Sweet Cherries with Whipped Feta

Marinated Sweet Cherries

1lb Cherries, pits and stems removed, cut in half
½ c Basil, torn and packed to measure
¼ c Pickled Fresnos, recipe below
1 T Fish Sauce
1 T ChampagneVinegar

Mix all together and hold at room temperature to serve.

Serve with sliced toasted or fresh market bread and whipped feta

Pickled Fresnos

yield: 1/2 cup

1/2 cup Fresno Peppers, sliced and seeds removed
1/2 tsp Salt
2 Tbsp Sugar
1/3 cup Champagne Vinegar

Bring vinegar, salt and sugar to a boil. Pour over sliced peppers and allow to come to room temperature.
Whipped Feta

1lb Cream Cheese, room temperature
1/2 lb Feta, drained and crumbled
1/2 cup Heavy Cream
1/4 tsp Salt

In stand mixer with paddle attachment, whip cream cheese until fluffy, about 2 minutes. Add crumbled feta, heavy cream and salt and mix for another minute.
Chicken Salad with Green Goddess Dressing

For the Brine
2 tablespoons roughly chopped garlic
1 tablespoon black peppercorns
1 teaspoon coriander
1/4 teaspoon chili flakes
1 cup Kosher salt
3/4 cup granulated sugar
1 medium onion, quartered
1 tablespoon fresh thyme
1 orange, quartered
4 cup water
4 cups Ice

2 Whole Chickens 3-4 lbs

Combine the garlic, peppercorns, coriander, chili flakes, salt, sugar, and onion in a large pot and add 4 cups of water. Bring to a boil and whisk until the sugar and salt are fully dissolved. Add thyme and orange halves. Remove from the heat and allow the mixture to sit for a 15 minutes.

Add the ice to the brine. Stir and allow the brine to fully cool to room temperature before submerging the chickens. Brine the chickens for 8 hours before roasting.

Preheat oven to 425

Roast chickens for 30 minutes at this temperature and then turn oven to 375 and roast for another hour.

Remove chickens from the oven and allow to rest for 20 minutes. Juices should run clear when the chicken is fully cooked.

Remove skin and shred chicken into medium sized pieces.
Green Goddess Dressing
Yield: 2 cups

2 tablespoons egg yolk
1 ½ tablespoons Dijon
3 tablespoons lemon juice
3 tablespoons lime juice
1 cup rice bran oil or canola oil
2/3 cup sour cream
1 cup scallion, chopped
1/3 cup tarragon, chopped

In a food processor add egg yolk, Dijon, lime and lemon juice. With the processor running drizzle in oil until mixture thickens. Add sour cream, scallions and tarragon and allow to process until well combined and herbs are chopped.

Green Goddess Chicken Salad
Pulled Chicken
Green Goddess Dressing
2 cups Sweet Onion, julienned
1/4 cup Basil, torn
2 Tbsp Tarragon, torn

Heat a sauté pan over medium-high heat. Add a small amount of oil and sauté onions until tender, about 5 minutes. Remove and allow to cool.

Toss all ingredients together and season with salt.