LIFESTYLES: Sure. Biggest fear (other than pureerer not being a word ) CHEF CHANTELLE: The ocean. I love it, but if I can’t see underneath, I think something’s going to bite my foot off. LIFESTYLES: Favorite music? CHEF CHANTELLE: Classic rock. Though in the kitchen we listen to smooth jazz or sometimes Italian. LIFESTYLES: Quality in other chefs you most admire? CHEF CHANTELLE: Grace under pressure. It’s the glue that holds the kitchen together. LIFESTYLES: Overrated ingredient? CHEF CHANTELLE: Flavored oils. I don’t use them, and I probably never would. I don’t even want to experiment with them. I like doing things from scratch so if I want to flavor oil I’ll do it myself. LIFESTYLES: Underrated ingredient? CHEF CHANTELLE: (answered before I even finished the question): Eggplant. I use it in a lot of things and people who grow it in their gardens don’t know what to do with it. LIFESTYLES: That would be me. Plus, I wreck it. CHEF CHANTELLE: It’s like a sponge and will absorb any flavors of what you’re cooking so it goes with everything. You have to use enough oil. LIFESTYLES: Food I’d find in your refrigerator right now? CHEF CHANTELLE: Leftover beef enchiladas. (Chantelle’s partner) Brandon’s mom taught me their family recipe. LIFESTYLES: Idea of perfect happiness? CHEF CHANTELLE: Cooking I don’t really see as working so I guess this is it.
RECIPE SERVES
12
Meatball Soup Ingredients
2 cups olive oil 2 cups peeled zucchini cut lengthwise and into 1-inch pieces 2 cups carrots chopped into 1-inch pieces 2 cups peeled red potatoes cut into 1-inch cubes 1 large Walla Walla Sweet Onion coarsely chopped 1 clove Italian garlic coarsely chopped 1 cup fresh parsley chopped 1 cup fresh basil chopped 2 cans Sclafani whole tomatoes strained and coarsely cut, juice set aside 2 large eggplants sliced and cut into eight triangles 2 cups chicken stock 2 cups beef stock 1 ⁄2 cup parmigiano reggiano 1 ⁄2 tsp. pepper 1 tsp. chili flakes 1 ⁄2 tsp. sage 1 ⁄2 tsp thyme
Meatballs
1 lb. ground beef or Italian bulk sausage 3 eggs 1 ⁄2 cup Italian bread crumbs 1 ⁄2 cup parmegiano reggiano cheese 1 ⁄2 tsp. chili flakes 1 ⁄2 tsp salt 1 ⁄2 tsp pepper 1 ⁄2 tsp onion powder 1 clove Italian garlic, chopped fine Mix thoroughly, roll in to 1⁄2 ounce balls and place on oiled cookie sheet. Bake at 425 degrees for 10 minutes.
Soup preparation
Heat two cups olive oil on medium to high heat in a large boiling pot, fry eggplant for 8-10 minutes or until golden brown. Remove eggplant from oil with a slotted spoon and place in a paper towel-lined strainer and set aside. Add onions and garlic to hot oil, fry until translucent. Add salt, pepper, chili flakes, sage , thyme, basil and parsley and stir for one minute. Add potatoes, stirring for five minutes. Add carrots, stir another five minutes, then add chicken stock and bring to a boil. Add zucchini, tomatoes and tomato juice. Add two cups of beef stock and bring back to boil. Add meatballs and eggplant then add a sprinkling of parmigiano cheese. Serves 12. Recipe may be cut in half.
12 WALLA WALLA LIFESTYLES