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3 Chef-Crafted Recipes You Can Easily Recreate at Home

Even with restaurants closed, you can savor professional flavors at home. To transform your weekend into a memorable dinner party, we've curated three standout recipes from acclaimed chefs. Roll up your sleeves and channel their expertise.

3 Chef-Crafted Recipes You Can Easily Recreate at HomeCharcoal-Grilled Eggplant | NENI

Vegetables shine when prepared with intention, offering new flavors each time. Boaz, chef at NENI, specializes in Eastern Mediterranean dishes served 'balagan' style—a vibrant, shareable feast. Recreate this eggplant star at home.

Ingredients:

1 medium eggplant
½ cup raw tahini
Juice of 1 lemon
1 coarsely grated tomato
15g fresh coriander
1 green chili pepper
1 clove garlic
Maldon salt

Preparation:

  • Place the eggplant directly on burning coals, turning until the skin blackens (10-15 minutes). Cool. Alternative: Use a gas burner to char the skin.
  • Peel the cooled eggplant, keeping the stem. Drain on a rack for 30 minutes to remove excess moisture.
  • Mix tahini with juice of half a lemon. Thin with water if needed; season with salt.
  • Blend coriander, garlic, and chili with olive oil in a food processor or mortar.
  • Season peeled eggplant with Maldon salt. Top with tahini, grated tomato, coriander pesto, and optional soft-boiled egg.

3 Chef-Crafted Recipes You Can Easily Recreate at HomeMoroccan-Style Sea Bass Fillet | BAR FISK

BAR FISK delivers seafood excellence. This simple recipe suits lunch or dinner and scales to a whole sea bass for advanced cooks. Owner Irit shares her foolproof method.

Ingredients (serves 4):

4 sea bass fillets
3 red peppers
1-2 red chilies (or more)
1 whole garlic
1 bunch coriander
Chickpeas (to taste)
2 tsp paprika
1 tsp turmeric
Salt
Sunflower oil

Preparation:

  • Slice peppers thinly; add to wide pan with chickpeas.
  • Scatter peeled garlic cloves over peppers and chickpeas.
  • Place fillets skin-side up on top, not overlapping. Add water to cover peppers halfway.
  • Mix paprika, turmeric, salt, and oil to cover peppers; pour over.
  • Chop coriander coarsely; scatter over. Boil, then simmer 30 minutes until sauce reduces.
  • Serve with fresh bread for dipping.

3 Chef-Crafted Recipes You Can Easily Recreate at HomeStewed Endive & Veal | Persijn

Dutch ingredients yield honest, flavorful meals. Persijn's executive chef Alexander Brouwer reimagines local cuisine. This hearty stew exemplifies his no-nonsense approach.

Ingredients (serves 4):

1 head endive
250g Jersey milk
200g unsalted butter
10g salt
2g ground nutmeg
30g coarse Zaanse mustard
200g smoked bacon strips
4 scallions from Zagt Amsterdam
1 bottle Hertog Jan Grand Prestige
200g shallots, sliced into rings
3 sprigs thyme
2 bay leaves
0.25L veal gravy
Pepper & salt to taste

Preparation:

  • Season veal escalopes with salt and pepper; rest 30 minutes. Fry golden on both sides; remove.
  • Fry shallots golden; deglaze with beer. Add thyme, bay; reduce by half. Add gravy; heat gently.
  • Return escalopes to gravy; stew low 1.5-2 hours, stirring.
  • Remove escalopes, herbs; blend gravy smooth (thin if needed).
  • Peel and boil eigenheimers until tender.
  • Quarter endive, trim outer leaves, score lightly.
  • Fry bacon crispy. Mash potatoes with milk, butter, nutmeg, salt, mustard.
  • Fry endive golden; fold into stew. Plate stew, top with bacon; add escalopes and gravy.

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