Alice Levitt Inspired Recipes: A Culinary Journey

Alice Levitt, a renowned food critic and culinary explorer, has inspired countless home cooks and professional chefs alike with her insightful reviews, adventurous palate, and deep appreciation for the art of cooking. This article delves into a selection of recipes that embody the spirit of Alice Levitt’s culinary philosophy – emphasizing fresh, high-quality ingredients, bold flavors, and a willingness to experiment. We will embark on a culinary journey, exploring dishes that showcase the best of seasonal produce and offer a delightful symphony of tastes and textures.

Understanding Alice Levitt’s Culinary Philosophy

Before we dive into the recipes, it’s important to understand the key principles that guide Alice Levitt’s approach to food. She consistently advocates for:

* **Quality Ingredients:** Sourcing the freshest, highest-quality ingredients is paramount. This often means visiting local farmers’ markets, choosing seasonal produce, and selecting ethically raised meats and seafood.
* **Bold Flavors:** Levitt isn’t afraid of strong, assertive flavors. She encourages experimenting with spices, herbs, and other ingredients to create dishes that are both complex and satisfying.
* **Respect for Tradition:** While open to innovation, Levitt also appreciates the importance of respecting culinary traditions. She understands that many classic dishes have stood the test of time for a reason.
* **Mindful Consumption:** Eating should be a mindful experience, savoring each bite and appreciating the effort that went into creating the meal.
* **Experimentation:** Don’t be afraid to try new things and step outside of your comfort zone. Cooking should be an adventure, and sometimes the best dishes are born from unexpected combinations.

With these principles in mind, let’s explore some recipes that capture the essence of Alice Levitt’s culinary spirit.

Recipe 1: Summer Tomato and Burrata Salad with Basil Vinaigrette

This salad is a celebration of summer’s bounty, showcasing the sweetness of ripe tomatoes and the creamy richness of burrata cheese. The basil vinaigrette adds a bright, herbaceous note that ties everything together.

**Ingredients:**

* 1 pound mixed heirloom tomatoes, cored and sliced
* 8 ounces burrata cheese, drained
* 1/4 cup fresh basil leaves
* 2 tablespoons extra virgin olive oil
* 1 tablespoon balsamic vinegar
* 1 clove garlic, minced
* Salt and freshly ground black pepper to taste
* Optional: Arugula or baby spinach for serving

**Instructions:**

1. **Prepare the tomatoes:** Wash and core the tomatoes. Slice them into different shapes and sizes for visual appeal. Arrange the tomato slices on a platter or individual plates.
2. **Prepare the basil vinaigrette:** In a food processor or blender, combine the basil leaves, olive oil, balsamic vinegar, garlic, salt, and pepper. Process until smooth. Taste and adjust seasonings as needed.
3. **Assemble the salad:** Place the burrata cheese in the center of the tomato slices. Drizzle the basil vinaigrette over the tomatoes and burrata. If desired, arrange arugula or baby spinach around the tomatoes and burrata.
4. **Serve immediately:** This salad is best enjoyed immediately after assembly to prevent the tomatoes from becoming soggy. Serve as an appetizer or light lunch.

**Alice Levitt Inspired Notes:**

* **Ingredient Quality:** Use the highest quality heirloom tomatoes you can find. Their unique flavors and colors will elevate the salad.
* **Burrata Cheese:** Fresh, creamy burrata is essential. Look for burrata that is soft and yielding to the touch.
* **Basil Vinaigrette:** Don’t be afraid to experiment with other herbs in the vinaigrette. Mint or parsley would also be delicious.
* **Presentation:** Arrange the tomatoes and burrata artfully on the plate to create a visually appealing dish.

Recipe 2: Pan-Seared Scallops with Corn and Chorizo Succotash

This dish combines the delicate sweetness of scallops with the smoky spice of chorizo and the creamy texture of corn. The succotash provides a colorful and flavorful base for the perfectly seared scallops.

**Ingredients:**

* 1 pound large sea scallops, patted dry
* 1 tablespoon olive oil
* 1/4 cup chorizo, diced
* 1 cup fresh corn kernels (about 2 ears)
* 1/2 red bell pepper, diced
* 1/4 cup red onion, diced
* 1 clove garlic, minced
* 2 tablespoons butter
* 2 tablespoons chopped fresh parsley
* Salt and freshly ground black pepper to taste
* Lemon wedges for serving

**Instructions:**

1. **Prepare the scallops:** Pat the scallops dry with paper towels. Season them with salt and pepper.
2. **Prepare the succotash:** In a large skillet, heat the olive oil over medium heat. Add the chorizo and cook until crispy. Remove the chorizo from the skillet and set aside.
3. **Cook the vegetables:** In the same skillet, add the corn, red bell pepper, and red onion. Cook until softened, about 5-7 minutes. Add the garlic and cook for another minute.
4. **Finish the succotash:** Stir in the butter and parsley. Season with salt and pepper to taste. Keep warm.
5. **Sear the scallops:** In a separate skillet, heat a tablespoon of olive oil over high heat. Add the scallops and sear for 2-3 minutes per side, until golden brown and cooked through. Be careful not to overcrowd the pan.
6. **Assemble the dish:** Divide the succotash among plates. Top with the seared scallops and crispy chorizo. Serve immediately with lemon wedges.

**Alice Levitt Inspired Notes:**

* **Scallop Quality:** Use fresh, dry-packed scallops. Avoid scallops that have been soaked in water, as they will not sear properly.
* **Chorizo:** Choose a good quality chorizo with a bold, smoky flavor.
* **Corn:** Fresh corn is best, but frozen corn can be used in a pinch. If using frozen corn, thaw it completely before cooking.
* **Searing Technique:** Make sure the skillet is very hot before adding the scallops. This will help them develop a beautiful sear.
* **Lemon:** The lemon wedges add a bright, acidic touch that complements the richness of the scallops and succotash.

Recipe 3: Roasted Chicken with Root Vegetables and Herbs

This is a classic comfort food dish that is perfect for a cold winter evening. Roasting the chicken with root vegetables infuses them with flavor, creating a one-pot meal that is both satisfying and easy to prepare.

**Ingredients:**

* 1 (3-4 pound) whole chicken
* 1 pound carrots, peeled and chopped
* 1 pound potatoes, peeled and chopped
* 1 pound sweet potatoes, peeled and chopped
* 1 onion, quartered
* 4 cloves garlic, minced
* 2 tablespoons olive oil
* 2 tablespoons chopped fresh rosemary
* 2 tablespoons chopped fresh thyme
* Salt and freshly ground black pepper to taste
* Optional: Lemon wedges for serving

**Instructions:**

1. **Prepare the chicken:** Preheat oven to 400°F (200°C). Remove the giblets from the chicken and pat it dry with paper towels. Season the chicken inside and out with salt and pepper.
2. **Prepare the vegetables:** In a large bowl, combine the carrots, potatoes, sweet potatoes, onion, garlic, olive oil, rosemary, and thyme. Season with salt and pepper.
3. **Assemble the dish:** Place the vegetables in the bottom of a large roasting pan. Place the chicken on top of the vegetables.
4. **Roast the chicken:** Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices every 20 minutes.
5. **Rest the chicken:** Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
6. **Serve:** Carve the chicken and serve with the roasted vegetables and pan juices. Serve with lemon wedges, if desired.

**Alice Levitt Inspired Notes:**

* **Chicken Quality:** Choose a high-quality, free-range chicken for the best flavor.
* **Root Vegetables:** Use a variety of root vegetables to add complexity and flavor to the dish. Consider adding parsnips, turnips, or celery root.
* **Herbs:** Don’t be afraid to experiment with different herbs. Sage, oregano, or marjoram would also be delicious.
* **Basting:** Basting the chicken with the pan juices helps to keep it moist and flavorful.
* **Resting:** Resting the chicken before carving allows the juices to redistribute, resulting in a more tender and flavorful bird.

Recipe 4: Grilled Salmon with Asparagus and Lemon-Dill Sauce

This is a simple yet elegant dish that is perfect for a weeknight meal. The grilled salmon is perfectly cooked and flaky, and the asparagus adds a touch of freshness. The lemon-dill sauce provides a bright, acidic counterpoint to the richness of the salmon.

**Ingredients:**

* 4 (6-ounce) salmon fillets, skin on or off
* 1 pound asparagus, trimmed
* 2 tablespoons olive oil
* 1/4 cup chopped fresh dill
* 1/4 cup lemon juice
* 2 tablespoons butter, melted
* Salt and freshly ground black pepper to taste
* Lemon wedges for serving

**Instructions:**

1. **Prepare the grill:** Preheat grill to medium-high heat.
2. **Prepare the asparagus:** Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper.
3. **Prepare the salmon:** Brush the salmon fillets with the remaining 1 tablespoon of olive oil. Season with salt and pepper.
4. **Grill the asparagus:** Grill the asparagus for 3-5 minutes, or until tender-crisp.
5. **Grill the salmon:** Grill the salmon for 4-6 minutes per side, or until cooked through. The internal temperature should reach 145°F (63°C).
6. **Prepare the lemon-dill sauce:** In a small bowl, combine the dill, lemon juice, and melted butter. Season with salt and pepper to taste.
7. **Serve:** Serve the grilled salmon with the asparagus and lemon-dill sauce. Serve with lemon wedges, if desired.

**Alice Levitt Inspired Notes:**

* **Salmon Quality:** Choose wild-caught salmon for the best flavor and texture. Farmed salmon is also acceptable, but look for sustainably raised varieties.
* **Asparagus:** Use fresh, tender asparagus. Avoid asparagus that is thick or woody.
* **Grilling Technique:** Make sure the grill is hot before adding the salmon. This will help to prevent it from sticking. If grilling skin-on salmon, start with the skin side down.
* **Lemon-Dill Sauce:** The lemon-dill sauce is a simple yet elegant way to enhance the flavor of the salmon. Don’t be afraid to experiment with other herbs, such as parsley or chives.
* **Lemon:** The lemon wedges add a bright, acidic touch that complements the richness of the salmon.

Recipe 5: Pasta Primavera with Spring Vegetables and Pesto

This dish is a celebration of spring’s vibrant colors and flavors. It features a medley of fresh spring vegetables tossed with pasta and pesto, creating a light and flavorful meal.

**Ingredients:**

* 1 pound pasta (such as penne, fusilli, or farfalle)
* 1 cup asparagus, cut into 1-inch pieces
* 1 cup peas, fresh or frozen
* 1 cup green beans, trimmed and cut into 1-inch pieces
* 1/2 cup shelled fava beans (optional)
* 1/4 cup olive oil
* 2 cloves garlic, minced
* 1/2 cup pesto
* 1/4 cup grated Parmesan cheese
* Salt and freshly ground black pepper to taste
* Optional: Fresh basil leaves for garnish

**Instructions:**

1. **Cook the pasta:** Cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
2. **Cook the vegetables:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute.
3. **Add the vegetables:** Add the asparagus, peas, green beans, and fava beans (if using) to the skillet. Cook until tender-crisp, about 5-7 minutes. Add a splash of pasta water if needed to prevent the vegetables from sticking.
4. **Combine the pasta and vegetables:** Add the cooked pasta to the skillet with the vegetables. Toss to combine.
5. **Add the pesto and Parmesan cheese:** Stir in the pesto and Parmesan cheese. Add more pasta water if needed to create a creamy sauce.
6. **Season:** Season with salt and pepper to taste.
7. **Serve:** Serve immediately, garnished with fresh basil leaves, if desired.

**Alice Levitt Inspired Notes:**

* **Pasta Choice:** Choose a pasta shape that will hold the sauce well, such as penne, fusilli, or farfalle.
* **Spring Vegetables:** Use a variety of fresh spring vegetables to add color and flavor to the dish. Other options include snap peas, radishes, or spring onions.
* **Pesto:** Use homemade pesto for the best flavor. If using store-bought pesto, choose a high-quality brand.
* **Pasta Water:** The pasta water helps to create a creamy sauce that coats the pasta and vegetables.
* **Parmesan Cheese:** Freshly grated Parmesan cheese adds a salty, savory flavor to the dish.

Recipe 6: Slow-Cooker Beef Bourguignon

This classic French stew is a comforting and flavorful dish that is perfect for a cold winter day. The slow cooker allows the beef to become incredibly tender and the flavors to meld together beautifully.

**Ingredients:**

* 2 pounds beef chuck, cut into 1-inch cubes
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir)
* 2 cups beef broth
* 1 tablespoon tomato paste
* 1 teaspoon dried thyme
* 1 bay leaf
* 1 pound cremini mushrooms, quartered
* 1/2 pound pearl onions, peeled
* 2 tablespoons butter
* 2 tablespoons flour
* Salt and freshly ground black pepper to taste
* Cooked egg noodles or mashed potatoes for serving

**Instructions:**

1. **Sear the beef:** Season the beef with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the beef to a slow cooker.
2. **Sauté the vegetables:** In the same skillet, add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the garlic and cook for another minute.
3. **Deglaze the skillet:** Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Cook for 2-3 minutes.
4. **Add to slow cooker:** Pour the red wine mixture over the beef in the slow cooker. Add the beef broth, tomato paste, thyme, and bay leaf.
5. **Cook:** Cover and cook on low for 8-10 hours, or on high for 4-5 hours.
6. **Sauté the mushrooms and pearl onions:** About 30 minutes before serving, melt the butter in a large skillet over medium heat. Add the mushrooms and pearl onions and cook until softened and browned, about 8-10 minutes. Add to the slow cooker.
7. **Thicken the sauce:** In a small bowl, whisk together the flour and 1/4 cup of cold water. Stir the mixture into the slow cooker. Cook for another 15-20 minutes, or until the sauce has thickened.
8. **Serve:** Remove the bay leaf. Season with salt and pepper to taste. Serve hot over cooked egg noodles or mashed potatoes.

**Alice Levitt Inspired Notes:**

* **Beef Chuck:** Beef chuck is the best cut of beef for slow cooking, as it becomes incredibly tender and flavorful.
* **Red Wine:** Choose a dry red wine that you enjoy drinking. Burgundy or Pinot Noir are classic choices.
* **Slow Cooker Time:** The cooking time will vary depending on your slow cooker. Check the beef for tenderness after 8 hours on low or 4 hours on high.
* **Mushrooms and Pearl Onions:** Sautéing the mushrooms and pearl onions before adding them to the slow cooker helps to develop their flavor.
* **Thickening the Sauce:** A slurry of flour and water is used to thicken the sauce. Be sure to whisk the slurry well to prevent lumps from forming.

Recipe 7: Dark Chocolate Avocado Mousse

This decadent dessert is surprisingly healthy, thanks to the addition of avocado. The avocado creates a creamy, rich texture that is perfectly balanced by the bitterness of the dark chocolate.

**Ingredients:**

* 2 ripe avocados
* 1/2 cup unsweetened cocoa powder
* 1/2 cup maple syrup
* 1/4 cup almond milk (or other non-dairy milk)
* 1 teaspoon vanilla extract
* Pinch of salt
* Optional: Fresh berries for garnish

**Instructions:**

1. **Combine ingredients:** In a food processor or blender, combine the avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and salt.
2. **Blend:** Process until smooth and creamy. You may need to scrape down the sides of the food processor or blender a few times.
3. **Taste and adjust:** Taste and adjust the sweetness as needed. Add more maple syrup if you prefer a sweeter mousse.
4. **Chill:** Transfer the mousse to individual serving dishes and chill for at least 30 minutes before serving.
5. **Serve:** Garnish with fresh berries, if desired.

**Alice Levitt Inspired Notes:**

* **Avocado Ripeness:** Use ripe avocados for the best texture and flavor. The avocados should be soft and yielding to the touch.
* **Cocoa Powder:** Use unsweetened cocoa powder for a rich, intense chocolate flavor.
* **Maple Syrup:** Maple syrup adds a natural sweetness and a subtle caramel flavor to the mousse.
* **Almond Milk:** Almond milk adds moisture and helps to create a creamy texture. Other non-dairy milks, such as soy milk or oat milk, can also be used.
* **Chilling:** Chilling the mousse allows the flavors to meld together and the texture to firm up.

Embracing the Alice Levitt Approach to Cooking

These recipes are just a starting point. The key to truly embracing the Alice Levitt approach to cooking is to be open to experimentation, to source the best possible ingredients, and to approach each dish with a sense of curiosity and adventure. Don’t be afraid to try new things, to adjust recipes to your own taste, and to let your creativity shine in the kitchen. By following these principles, you can create delicious and memorable meals that will delight your friends, family, and yourself.

Conclusion

Alice Levitt’s influence on the culinary world is undeniable. By focusing on quality ingredients, bold flavors, and a respect for culinary traditions, she has inspired countless cooks to create delicious and memorable meals. These recipes offer a glimpse into her culinary philosophy and provide a starting point for your own culinary journey. So, embrace the spirit of experimentation, source the best possible ingredients, and let your creativity shine in the kitchen. Happy cooking!