The Chew September 28 2016 Recap
Sometimes the most simple dishes stand out as the most elegant ones. The hosts of The Chew were determined to prove that very fact with their own recipes, and to say the least, it was an absolute success! Michael Symon prepared Pan Roasted Scallops while Carla Hall put together an Acorn Squash Goat Cheese Tart. Both were elegantly served and took just minutes to make!
The Chew: Acorn Squash Goat Cheese Tart Recipe
You don’t have to be a professional chef to put together a beautiful and delicious appetizer. In fact, Carla’s Acorn Squash Goat Cheese Tart is simple enough for just about anyone to make!
The Chew: Pan Roasted Scallops + Cauliflower, Raisins & Pine Nuts
Michael Symon then switched gears a bit to prepare a dinner dish, and served up a recipe worthy of even the fanciest restaurants! His Pan Roasted Scallops with Cauliflower, Raisins and Pine Nuts was inspired by the flavors of Sicily, which means if you serve yourself a glass of red wine, you can whisk yourself away to imaginary paradise in your own home!
The Chew: Chicken Au Poivre Recipe
Clinton Kelly then surprised everyone by choosing to use chicken breasts for his elegant dinner recipe. But he proved that he was able to truly transform the ingredient into Chicken Au Poivre, worthy of a restaurant feature!
The Chew: Mario Batali Scripelle Recipe
Mario Batali then prepared a surprisingly simple yet hearty recipe called Scripelle. Essentially, he made crepes and sliced them thin to use as noodles in a hearty broth, but when you taste the soup you’ll realize that it’s so much more than that!