Suzanne Goin Recipes

Posted on Mar 12, 2014 10:45am

Chef Suzanne Goin, of Lucques and A.O.C. in Los Angeles, joined THE TALK to serve up a delicious and sophisticated dinner menu that you can make at home!


Red Snapper with Roasted Beets, Watercress, and Blood Orange Butter 

Serves 6


6 fillets red snapper, 5 to 6 ounces each, skin on

3 blood oranges, plus 1 cup freshly squeezed juice, and 1 tablespoon zest

1 tablespoon thyme leaves

2 tablespoons chopped flat-leaf parsley

2 bunches small mixed-colored beets

6 tablespoons extra-virgin olive oil

2 pounds large red beets

2 tablespoons chopped cilantro

Heaping ¼ cup diced shallots

2 tablespoons red-wine vinegar

1 bunch watercress, cleaned, tough stems removed

¼ cup mint leaves

1 tablespoon freshly squeezed lemon juice

1 teaspoon sugar

1 chile de árbol, crumbled

4 tablespoons unsalted butter

Kosher salt and freshly ground black pepper


Season the fish with the orange zest, thyme, and parsley. Cover, and refrigerate for at least 4 hours.

Preheat the oven to 400°F. Cut off the beet greens from the small beets, leaving ½-inch of the stems still attached. Clean the small beets well, and toss them with 1 tablespoon olive oil and 1 teaspoon salt. Place the small beets in a roasting pan with a splash of water in the bottom. Repeat the procedure with the large beets in a separate roasting pan.

Cover both pans tightly with foil, and roast, until they’re tender when pierced. The small beets will take about 40 minutes, the large beets longer. When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut the small, mixed-colored beets into ½-inch wedges, and cut the large red beets into eight pieces each. Place the large red beets in a blender with the cilantro, shallots, red-wine vinegar, ¼ cup water, 1 teaspoon salt, and some freshly ground pepper. Purée to a smooth, velvety texture, the consistency of mashed potatoes. I like to serve the beet purée at room temperature.

Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature. Cut the stem and blossom ends from the blood oranges. Place the oranges cut-side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom, and rotating the fruit as you go. Then hold the oranges in your hand, one at a time, and carefully slice between the membranes and the fruit to release the segments in between. Place the orange segments in a small bowl. Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches or use two pans.)

Season the fish with salt and pepper on both sides. Swirl 2 tablespoons olive oil in the pan, and wait for 1 minute. Carefully lay the fish in the pan skin-side down, and cook for 3 to 4 minutes, until the skin is crisp. Turn the fish over, lower the heat to medium-low, and cook for a few more minutes, until the bass is almost cooked through. Be careful not to overcook the fish. When it’s done, the fish will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the fish will continue to cook a bit more once you take it out of the pan.

Toss the small beet wedges, the watercress, and the mint in a large bowl with the lemon juice, 3 tablespoons olive oil, 1 teaspoon salt, and a few grinds of pepper. Taste for balance and seasoning.

Wipe out the pan, and return it to the stove over medium- high heat. Add the blood- orange juice (plus any juice from the bowl of orange segments), sugar, and chile, and bring to a boil. When the juice has reduced by two-thirds, turn the heat down to low, and quickly whisk in the butter, ¼ teaspoon salt, and a pinch of freshly ground pepper. Swirl the pan to incorporate the butter as it melts. Add the orange segments, swirl the pan for another 30 seconds, then remove from the heat. Taste for seasoning.

Spoon the beet purée onto the center of six dinner plates. Drag the back of the spoon through the purée, starting at the center, spreading it nicely across the plate. Arrange the watercress-and-beet salad at the center of the plates, leaving some of the beet purée showing. Place the fish, skin-side up, on top of the salad, and spoon the blood- orange sauce over the fish and around the plate.

Spring Vegetable Salad with Farro and Meyer Lemon 

Serves six main course portions


6 tablespoons extra-virgin olive oil

½ cup diced onion

1 tablespoon thyme leaves

2 cups farro

1 cup cracked castelvetrano olives

½ cup English peas

½ cup sugar snap peas, sliced on the diagonal into 1/4 inch thick pieces

9 small or 3 medium carrots, peeled

1 bunch asparagus, trimmed and sliced on diagonal into 2-inch- long pieces

1 small bulb fennel

1 large Meyer lemon

Approximately 1 cup Parsley-Mint Dressing, as needed (recipe follows)

2 tablespoons lemon juice, plus more as needed

2 to 3 ounces tender pea shoots

¼ pound French feta, crumbled

Kosher salt and freshly ground black pepper


Heat a large saucepan over medium heat for 1 minute. Swirl in 2 tablespoons olive oil, the diced onion, and thyme. Cook, stirring often, 3 to 4 minutes, until the onion is translucent. Add the farro, stirring to coat it with the oil and toast it slightly. Add 10 cups of water and 2 teaspoons kosher salt, and bring to a boil. Turn the heat to low, and simmer for about 30 minutes, until the farro is tender and just cooked through. Strain the farro, and transfer it to a baking sheet to cool.

Blanch the English peas in salted boiling water for about 1 minute, until just tender. Shock them in ice water, drain, and dry on paper towels. Place the peas in a large bowl, with the sugar snap peas and the cooled farro.

Slice the carrots in half lengthwise, leaving the stems attached. If they are on the bigger side, cut each half in two, and then slice them lengthwise to resemble small carrots. Place the carrots in a large bowl and add the asparagus. Trim the root end of the fennel, cut the stalks off where they meet the bulb, and peel off any outer layers that are brown or bruised. Cut the bulb in half lengthwise, leaving the core intact. Place the halves cut-side down on a cutting board, and slice the fennel thinly lengthwise. Add the fennel to the carrots and asparagus.

Slice the stem and blossom end from the Meyer lemon. Stand the lemon on one end, and cut it vertically into ⅛-inch slices. Stack the slices in small piles on a cutting board, and cut them lengthwise into ⅛-inch-thick matchsticks. Line up the matchsticks, and cut them into ⅛-inch cubes. Add the chopped Meyer lemon to the bowl with the farro, sugar snap peas, and English peas. Pour about 1 cup parsley-mint dressing over the mixture, season with salt and pepper, and toss well to combine. Add more dressing, lemon juice, salt, and pepper to taste if needed. Spoon the farro onto six dinner plates.

Toss the fennel, carrots, and asparagus with 2 tablespoons lemon juice, the remaining olive oil and salt and pepper, to taste. Toss in the pea shoots. Arrange the vegetables on the farro and crumble the feta over the top.


Parsley-Mint Dressing

Makes 1¼ cups


2 bunches flat-leaf parsley

1 cup mint leaves

1 clove garlic

¼ cup freshly squeezed lemon juice (from about 2 lemons)

½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper


Place the parsley, mint, garlic, lemon juice, 1 teaspoon salt, some black pepper, and half the oil in the blender. Turn on at low speed, and then quickly turn up to high, and pour in the rest of the oil. Taste for balance and seasoning.

Olive Oil Cake with Crème Fraiche, Candied Tangerines and Bittersweet Chocolate Sauce

Serves 6


1 cup extra-virgin olive oil, plus extra for greasing the pan

¾ cup all-purpose flour

2 ½ teaspoons baking powder

½ cup semolina

½ teaspoon kosher salt

¼ cup brandy

3 extra-large eggs

6 extra-large egg yolks

1 cup granulated sugar

1 cup heavy cream

¼ cup crème fraiche

Candied Tangerines (recipe follows)

Bittersweet Chocolate Sauce (recipe follows)


Preheat the oven to 375ºF. Brush a 9-inch round cake pan with a little olive oil.

Sift the flour and baking powder together and then stir in the semolina and salt. Combine 1 cup olive oil and the brandy in a small bowl.

Using a stand mixer fitted with the whisk attachment, beat the eggs, yolks and sugar at high speed for 7 minutes until full volume. Remove the bowl from the mixer and transfer the egg mixture to a large bowl. Alternate folding in the dry and wet ingredients, a third at a time. Pour the batter into the prepared cake pan. Tap the pan three times to remove any air bubbles.

Bake about 40 minutes until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back slightly when you touch the center. Cool the cake on a rack for at least 15 minutes.

Using a stand mixer fitted with the whisk attachment, whip the cream and crème fraiche together to soft peaks.

Cut six slices from the cake and place them on six dessert plates. Spoon some of the candied tangerines and chocolate sauce over each piece and dollop with the whipped cream.

Candied Tangerines


½ vanilla bean

1 cup granulated sugar

1 cup water

6 tangerines, peeled and separated into segments


Slice the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, the sugar, and the water and bring to a boil over medium-high heat.

Meanwhile, remove all the white veins, or pith, from the tangerine segments.

Turn the heat down to low and add the tangerines to the syrup. Simmer the fruit 3 to 5 minutes, until the tangerines look a little puffy and shiny.

Strain the mixture over a bowl and discard the vanilla pod. Return the liquid to the pan and reduce over medium-high heat until it’s slightly thickened and coats the back of the spoon.

Allow the syrup to cool completely and gently stir in the tangerines.

Bittersweet Chocolate Sauce


6 ounces bittersweet chocolate, roughly chopped

2 ounces unsalted butter

2 tablespoons corn syrup

2 tablespoons honey


Melt the chocolate and butter in a stainless steel bowl over a pot of simmering water.  When the chocolate has melted, whisk in 1/3 cup boiling water.  Stir in the corn syrup and honey, and keep the chocolate sauce warm.

Recipes adapted from The A.O.C. Cookbook by Suzanne Goin. Copyright © 2013 by Suzanne Goin. Adapted by permission of Knopf, a division of Random House LLC. All rights reserved.

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