7 Secretly Easy Recipes From ZWILLING That’ll Impress Everyone

• Posted on 20 March, 2019
• by Kitchen Stuff Plus
• in Buzz, KSP, Recipes

With the help of pro chefs and experts at ZWILLING J.A. Henckels, we learned how to put together an incredible meal that’s perfect for any occasion.

We spent the day with our amazing staff, contributors and the team at Henckels to get the inside scoop on all the tools and skills you need to make cooking easier and more fun, too. Watch the video below for a recap of the day, and enjoy trying the recipes we made.

Let’s get cooking with these fabulous recipes courtesy of the top chefs with Henckels!

Appetizer: Tomato bruschetta

Ingredients:

• 4 Roma tomatoes, seeded and diced
• 1 lemon, juiced
• 2 cloves garlic, minced
• fresh oregano, minced
• olive oil
• salt and pepper to taste
• 1 baguette, thinly sliced

Method:

1. Brush the baguette slices with olive oil, and season with salt and pepper. Place on a tray and bake in a preheated oven at 375F for about 10 minutes, until toasted. Set aside until ready to use.
2. To make the topping, mix together the tomatoes, lemon juice, fresh oregano and a splash of olive oil. Season with salt and pepper. Set aside to marinate for a few minutes.
3. To assemble, spread a generous amount of the tomato mixture on each piece of crostini. Garnish with more fresh oregano leaves.

Appetizer: Grilled ratatouille crostini with goat cheese

Ingredients:

• 1 white onion, peeled, halved lengthwise
• 2 lemons, halved, seeds removed
• 1 yellow pepper, halved lengthwise, stem and seeds removed
• 1 red pepper, halved lengthwise, stem and seeds removed
• 2 medium zucchini, sliced lengthwise, 1⁄2-inch thick
• 2 medium eggplant, sliced lengthwise, 1⁄2-inch thick
• 1 baguette, thinly sliced
• 3 garlic cloves, peeled
• 6 tbsp olive oil
• 1⁄4 cup chopped fresh basil
• 2 tsp fresh thyme leaves
• salt and pepper
• 8oz fresh goat cheese
• olive oil

Method:

1. Brush the baguette slices with olive oil, and season with salt and pepper. Place on a tray and bake in a preheated oven at 375F for about 10 minutes, until toasted. Set aside until ready to use.
2. Heat a grill pan. Grill the onion and lemons, cut side down, until caramelized.
3. Grill the peppers, zucchini and eggplant. Transfer to a cutting board.
4. Chop the vegetables into small pieces and transfer to a large bowl. Toss with the juice from the grilled lemons, the minced garlic, olive oil, basil, thyme leaves, and season with salt and pepper to taste.
5. To serve, spread the goat cheese on each piece of crostini, and top with the ratatouille. Garnish with some thyme leaves, flaky salt and pepper.

Appetizer: Provençal vegetable soup

Ingredients:

• 1⁄2 cup dried navy beans, soaked overnight and drained
• 2 sprigs thyme, 4 sprigs parsley and 1 bay leaf, tied together with kitchen twine
• 1L vegetable or chicken stock
• 1 tomato, peeled and seeded
• 1 medium carrot, cut into 1⁄4-inch dice
• 1 medium fennel bulb, cut into 1⁄4-inch
• 1 small zucchini, cut into 1⁄4-inch dice
• 1 small onion, cut into 1⁄4-inch dice
• 1⁄2lb French green beans, cut into 1-inch lengths
• 3 cups basil leaves
• 2 garlic cloves, minced
• 1⁄2 cup extra-virgin olive oil
• salt and pepper

Method:

1. In a large saucepan, cover the navy beans and herb bundle with the stock and 2 cups of water. Bring to a boil, then reduce the heat to low and simmer until the beans are tender, about 30 minutes.
2. In a food processor, pulse together the basil and garlic, then slow drizzle in the olive oil. Season with salt and pepper.
3. Remove the herb bundle from the beans, and add the tomato, carrot, fennel, zucchini, onion, beans and a generous pinch of salt.
4. Simmer over moderately low heat until the vegetables are tender, about 12 minutes.
5. Season the soup with salt and pepper, and ladle into bowls. Place a small spoonful of the pistou and stir into the soup.

Serves 8

Main: Braised chicken in Riesling

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 1 tbsp vegetable oil
• 3 tbsp unsalted butter, divided
• 4 medium leeks, finely chopped
• 2 tbsp finely chopped shallots
• 1 cup Riesling wine
• 2 tbsp flat-leaf parsley, chopped
• 1⁄2 cup heave cream
• fresh lemon juice, to taste

Method:

1. Preheat oven to 350F with rack in the middle.
2. Pat chicken dry and season with salt and pepper. Heat oil in an oven-proof casserole dish over medium-high heat and brown the chicken in 2 batches. Transfer chicken to a plate.
3. Pour off all the fat from the pot, and add the butter. Cook the leeks and shallots over medium-low heat until softened, about 5 minutes.
4. Add the chicken, skin side up, with any juices from the plate. Add the wine and boil until the liquid is reduced by half, about 3 to 4 minutes.
5. Cover the pot, and place the pot in the oven for about 20 to 25 minutes, until chicken is cooked through.
6. Stir the cream into the chicken, and season with parsley, lemon juice, salt and pepper.

Serves 8

Side: Potato gratin

Ingredients:

• Butter to grease the baking dish
• 5 cups heavy cream
• 5 tsp salt
• 1⁄4 tsp ground black pepper
• 5lbs russet or Yukon Gold potatoes, peeled and sliced very thin
• 2 cups grated Parmigiano-Reggiano cheese

Method:

1. Preheat the M-Touch Speed Oven/Convection Bake to 350°F. Grease a 9” x 13” baking dish with butter.
2. In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the cream, salt and pepper.
3. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1⁄4 of the cheese over the potatoes and pour 1⁄4 of the cream mixture over top. Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.
4. Reset the M-Touch Speed Oven to Combi-Convection Bake, Power Level 3 for 65 minutes. Place in the oven and bake, uncovered until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about 10 minutes before serving.

Serves 12

Side: Sautéed julienne vegetables

Ingredients:

• 1 each red, yellow and orange pepper, julienned
• 1 red onion, thinly sliced
• 1 carrot, julienned
• 1 zucchini, julienned
• 3 cloves garlic, minced
• vegetable oil
• salt and pepper

Method:

1. Heat a large non-stick frying pan or wok over high heat.
2. When hot, add the oil and some of the garlic, and sauté for one minute.
3. In small batches, cook the vegetables until lightly colored on the outside, but still crisp on the inside.
4. Once all the vegetables have been sautéed, add them all back into the pan together, and season with salt and pepper.

Dessert: Apple slab

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp salt
• 1/2 cup cold shortening, cubed
• 1/2 cup cold butter, cubed
• 6 to 8 tbsp ice water
• 1 cup Panko bread crumbs
• 8 cups peeled and sliced granny smith apples
• 2/3 cups cinnamon sugar
• cream
• coarse white sugar

Method:

1. To make the crust, whisk together the flour, sugar and salt. Add the shortening and work it through until mixture is evenly crumbly. Add the butter and mix through with a pastry cutter or your fingers.
2. Add 6 tbsp water to start. Mix dough together adding more water until the dough holds together when you gather it up and squeeze it in your hand.
3. Divide the dough into 2 pieces, one slightly larger than the other. Shape each piece of dough into a rough rectangle. Cover with plastic wrap and chill for 30 minutes.
4. In the meantime, prepare the apples and preheat the oven to 375F.
5. Take the larger piece of dough and roll it into an 11” x 15” rectangle on a floured work surface. Place the crust in an ungreased 9” x 13” ceramic baking dish. Push the pastry up the sides of the dish.
6. Spread the panko crumbs evenly over the crust, and spread the sliced apples on top. Sprinkle the cinnamon sugar over the apples.
7. Roll the other piece of dough into a 9” x 13” rectangle and lay over the top of the apples. Seal the edges of the two crusts. Slash the top crust 6 to 8 times to allow steam to escape. Brush the crust with cream and sprinkle with coarse white sugar.
8. Bake the apple slab for about 1 hour, until golden brown. Allow to cool before serving.

Serves 12 to 16

Looking for more ways to impress in the kitchen?

Learn more about Henckels here and find more great Staub recipes here. Did you cook something new? Share with us on Instagram at @kspstuff!

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Photos: Thalita Murray | @thelearnerobserver