Chef John Moeller recently took over a Lancaster staple for fine dining, Greenfield Restaurant, which reopened in July under his ownership. He’s gone from feeding America’s First Families to Central PA locals. He’s perhaps best known for his 13 years as a White House chef during both Bush administrations and with the Clintons. Moeller has made countless menus for world dignitaries, each one different, and all saved and recounted in his book Dining at the White House. Moeller, who is originally from Lancaster and is a graduate of Willow Street Vo-tech, returned to his roots in 2010, teaching at the Career and Technology Center in Mount Joy; he opened his catering business, State of Affairs Catering, in 2011. We asked the renowned chef Moeller to share some of his favorite recipes with our readers.
Cream of Wild Mushroom Soup
Serves 6
1 sweet onion, diced
4 tablespoons butter
1 teaspoon fresh garlic, chopped
1 teaspoon fresh thyme, chopped
1 pound white mushrooms, sliced
½ pound shitake mushrooms, sliced
½ pound crimini mushrooms
1 tablespoon flour
1 ½ quarts chicken stock
1 cup heavy cream
Salt and pepper to taste
1. Sauté onion in butter, then add garlic followed by thyme. Sweat the onion and garlic mixture, adding the mushrooms. Cook about 5 to 10 minutes until softened.
2. Add the flour and stir well,adding about 1 quart of chicken stock. Bring to a simmer while stirring constantly.
3. Cook for 20 minutes, then puree with a hand blender or cup blender, being careful not to overblend to smooth.
4. Return to the stove and add the cream; season with salt and pepper.
Seafood Pasta with Clams and Tomato Basil Sauce
Chef’s note: This dish does not take long to make. You do not want to simmer the sauce with the seafood for too long or it will become overcooked.
2 cups linguini, cooked al dente
1 ounce extra virgin olive oil
½ cup sweet onion, diced small
1 tablespoon fresh garlic, chopped
12 littleneck clams, washed
2 ounces dry white wine
1 cup tomato basil sauce
20 each small shrimp, 80-100 count
10 each dry scallops, 20-30 count
1 small to medium calamari, cleaned
¼ cup freshly grated Parmesan cheese
1 tablespoon flat leaf parsley, chopped
1. Boil the pasta. Meanwhile, in a medium hot sauté pan, start with olive oil, then add the onion and cook until translucent for 1 minute, adding the garlic and cooking for 30 seconds. Add clams and white wine and cover the pan to steam open the clams. After 1 minute, check that the clams are open; add the tomato basil sauce. At the same time, heat another sauté pan to medium high, and add a little olive oil, shrimp, and scallops to lightly brown for 2 minutes. Add shrimp and scallops to the clams and sauce along with the calamari. Simmer for 2 to 3 minutes, season, and add a few red pepper flakes for spice if desired.
2. Ladle the seafood and sauce over the warm linguini. Sprinkle with grated Parmesan cheese and chopped parsley, and serve.
For the tomato basil sauce:
1 large onion, diced smallor minced
3 tablespoons extra virgin olive oil
1 tablespoon garlic, chopped
1 ½ tablespoons dried basil
1 teaspoon ground black pepper
1 can concentrated crushed tomatoes
½ cup of hot water with 1 tablespoon beef base
1. Saute the onion in olive oil until translucent, add the garlic, and cook for 2-3 minutes. Add basil and black pepper and sauté for 1 more minute.
2. Add the crushed tomatoes, rinse out the can with the beef base in water, and add to the pan. Bring to a simmer and check the seasoning.
3. Add tomato paste to thicken. Add more or less of any of the ingredients to suit your taste.
Warm Chocolate Torte
Serves 6
Unsalted butter
Flour, for dusting
5 ounces bittersweet chocolate
1 stick unsalted butter, room temperature
5 ounces egg whites, room temperature
½ cup sugar
3 ounces egg yolks, room temperature
Powdered sugar (for garnish, optional)
Seasonal berries (for garnish, optional)
1. Preheat oven to 350°F. Grease and flour 6 (4-ounce) soufflé cups, place on baking sheet, and set aside.
2. Melt chocolate in double boiler over medium-low heat. Turn off heat, and gently stir in butter.
3. Beat egg whites until soft peaks form, then gradually add sugar and continue beating until stiff peaks form.
4. Using a rubber spatula, blend egg yolks into chocolate. Gradually fold in ¼ of meringue into the chocolate until well incorporated. Fold in half of meringue into chocolate mixture. Fold in remaining meringue until well incorporated.
5. Fill soufflé cups to just under the rim. Bake for 15 to 20 minutes, until firm to the touch.
To Plate: Spread 1½ tablespoons of raspberry sauce on dessert plate. Run a thin knife around the edge of soufflé cup, invert torte into hand, and then onto plate. Perch tuile against torte. Lightly dust torte with powdered sugar, and arrange berries next to torte.
Almond Tuile
Serves 6
Chef’s note: Because these cookies are very delicate and prone to cracking or breaking, this recipe will make more cookies than needed to serve 6.
¼ cup all-purpose flour
½ cup extra fine granulated sugar
¼ cup egg whites, room temperature
2 tablespoons unsalted butter, melted
2 tablespoons ground raw almonds
1. Preheat oven to 350°F. Line baking sheet with silicone baking pad and set aside.
2. In medium bowl, combine flour and sugar. Mix in egg whites. Fold in butter. To form cookie, place 1 teaspoon of batter on silicone pad and smooth into a 3 ½-inch circle using your index finger. Sprinkle almonds evenly on each cookie. Bake for 8 to 10 minutes, until golden brown. Remove from oven, quickly lift the cookies off the tray using a metal offset spatula, and place on rolling pin to obtain the tuile shape. Set aside until ready to serve.
