Chef Andrew Loeffler: Washington House Restaurant

POSTED: 08-07-2009 07:12 PM ET | MODIFIED: 08-07-2009 07:14 PM ET
Chef Andrew Loeffler: Washington House Restaurant

Chef Andrew Loeffler of the Washington House Restaurant joined us on the set on Friday August 7, 2009. He came cooked up some Bruschetta and seafood.

Summer-style Bruschetta (3 Types)

Prepare three toppings first. Then follow by grilling French Bread. Finish by adding toppings and garnish. Drizzle everything with a little more olive oil

Mango with goat cheese and prosciutto

Chop all ingredients (except garnish) and mix:

3 diced mangos
2 tbs diced green pepper
2 tbs diced red bell pepper
2 tbs diced red onion
juice of two limes
zest of one lime
1 tbs honey
1 tbs olive oil
fresh julienned basil leaves

Garnish:

crumbled goat cheese

thinly sliced prosciutto

Kalamata olive and apple wood smoked bacon
Chop all ingredients (except garnish) and mix:

3 cups chopped olives'
5 anchovies
1/2 clove garlic
1 tbs chopped capers
julienned baby spinach
fresh lemon juice and olive oil

Garnish:

chopped bacon

Fresh tomato basil and capers
Chop all ingredients (except garnish) and mix:

5 plum tomatoes
1 dz. sun-dried tomatoes
1tsp chopped capers
1 small diced red onion
1/2 chopped garlic clove
fresh basil leaves
2tbs olive oil
fresh lemon juice

Garnish:

Fresh basil

French bread

1. Cut in 3/4 inch pieces

2. Brush with a garlic herb butter, and grill

Jumbo lump crab and white beans

with caramelized fennel over grilled focaccia bread

Ingredients

1 square of focaccia bread
2 oz northern white beans (canned ok)
1/2 fennel bulb
2 oz baby arugula
2-oz jumbo lump crab meat

Directions:

1. Heat in sauté pan & slowly caramelize for 5 min:

1 tbs olive oil

thinly sliced ½ bulb fennel
2. In separate pan, heat for 30 seconds:

1 tbs olive oil

2 oz. white beans

2 oz. crab

sautéed fennel

3. Fold in:

2 oz baby arugula

lemon burre blanc
4. Pour mixture over:

lightly grilled focaccia bread

Grilled salmon over sautéed lentils, pine nuts, sun-dried cherries

with goat cheese and spinach

Ingredients
6-oz salmon sauce
2 tbs toasted pine nuts

lemon burre blanc
2 tbs chopped cherries
2 tbs cooked lentils
1/2 cup baby spinach
2 basil leaves
2-oz goat cheese

Directions:
1. Grill salmon to medium well in a warm saute pan

2. Heat 1tbs olive oil; add lentils, cherries, pine nuts, and spinach; cook for 1 1/2 min or until spinach is wilted
3. Crumble in goat cheese and pile on plate

4. Top with salmon and sauce.

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