David LeFevre Recipes

Posted on Jul 10, 2014 07:00am

Chef David LeFevre visited the farmers market to take advantage of summer’s fresh seafood and produce so he could share a light, healthy and delicious meal in The Talk kitchen! Here are all of his recipes from today’s show.


Recipes courtesy of David LeFevre

Roasted Romanesco with Bianco Sardo, Calabrese Peppers, Lemon and Yellow Raisins

8 servings

Roasted Romanesco


  • 2 Heads Romanesco (or cauliflower), cut into 1.5 inch pieces
  • 3 Tablespoons Olive Oil
  • Salt and Pepper to taste
  • Calabrese Pepper and Raisin Relish (see below for recipe)
  • 8 Tablespoons Freshly grated Bianco Sardo (or parmesan)
  • 4 Lemons cut in half, seeds removed



  • Preheat oven to 475 degrees F.
  • In a mixing bowl, toss the Romanesco pieces in the olive oil and season with salt and pepper to taste.
  • Place the dressed Romanesco on a thick baking tray.
  • Bake in the 450 degree oven until the Romanesco is browned.
  • Remove the hot Romanesco from the oven and place in a clean mixing bowl.
  • Add the Calabrese Pepper and Raisin Relish (recipe below) to the bowl and toss until the Romanesco is completely dressed.
  • Divide this mix into 8 serving bowls.
  • Grate the Bianco Sardo over the Romanesco and squeeze half of a fresh Lemon on top of each serving.


Calabrese Pepper and Raisin Relish


  • ¼ cup Yellow Raisins, chopped
  • ¼ cup White Wine
  • ½ cup Shallots, minced
  • ¼ cup  Garlic, minced
  • 4 Tablespoons Extra Virgin Olive Oil
  • ¼ cup Capers, chopped
  • 1/8 cup Calabrese Peppers, minced
  • Salt to taste


  • Combine the chopped Yellow Raisins and the White Wine in sauce pot and bring to a boil.
  • Remove from the heat and let stand at room temperature for 20 minutes.
  • Next sweat the Shallots and Garlic with the Extra Virgin Olive Oil in a sauté pan until translucent.
  • Add the Yellow Raisin and Wine mix to the sauté pan and fold In the Capers and Calabrese Peppers.  Cook for 2 minutes.
  • Season with Salt to taste and let cool until ready to dress the roasted Romanesco.

Grilled Swordfish with Shaved Fennel, Sweet Yellow Peaches and Salsa Verde

4 servings

Grilled Swordfish


  • 4 each, 6-8 oz Swordfish Steaks, 1 inch thick
  • Salt to taste
  • Pepper to taste
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons Salsa Verde (see recipe below)
  • 2 cups Shaved Fennel and Peach Salad (see recipe below)
  • 1 Lemon cut into quarters


  • Prepare grill to high heat.
  • Thoroughly pat dry the swordfish steaks with a paper towel.
  • Next rub the Olive Oil into the 4 Swordfish Steaks massaging with your fingers.
  • Season the 4 Swordfish Steaks with the Salt and Pepper.
  • Place the seasoned Swordfish Steaks on the hot grill for approximately 1 minute.
  • Rotate the Swordfish Steaks 90 degrees and cook for another minute.
  • Next flip the Swordfish Steaks over and cook for another minute.
  • Again rotate the Swordfish Steaks 90 degrees and cook for another minute.
  • Remove the Swordfish Steaks from the grill and let rest for 2 minutes.
  • Place the Swordfish Steaks in the center of a round plate.
  • Dress the Swordfish Steaks with the Salsa Verde (recipe below).
  • Place ½ cup Shaved Fennel and Peach Salad on top of each Swordfish Steak.
  • Squeeze a quarter of a Lemon on each Swordfish Steak.
  • Serve.


Salsa Verde


  • 1 Tablespoon minced Shallot
  • ½ teaspoon minced Garlic
  • 1 Tablespoon Olive Oil
  • 4 Tablespoons Chopped Parsley
  • 2 Tablespoons Chopped Basil
  • 1 Tablespoons Chopped Tarragon
  • 4 Tablespoons Chopped Capers
  • ¼ teaspoon Chili Flake
  • Zest of one Lemon
  • 2 Tablespoons Red Wine Vinegar
  • ¾ cup Extra Virgin Olive Oil
  • Salt to taste
  • Pepper to taste


  • Sweat the Shallot and Garlic in a sauté pan with 1 tablespoon of Olive Oil until translucent. Cool and transfer into a mixing bowl.
  • To the cooled Shallot and Garlic mix, add the Parsley, Basil, Tarragon, Capers, Chili Flake, Lemon zest and Red Wine Vinegar. 
  • Mix well and then whisk in the 3/4 cup Extra Virgin Olive Oil.
  • Season with Salt and Pepper to taste.
  • Reserve for dressing the Sword Steaks.


Shaved Fennel and Peach Salad


  • 1 cup Shaved Fennel
  • 1 cup Sliced Peaches
  • ½ cup Grapes
  • 1/2 cup Sliced Red Onion
  • 2 Tablespoon Olive Oil
  • 1 Teaspoon Lemon Juice
  • Salt to taste
  • Pepper to taste
  • 8 Mint leaves, chiffonade


  • Combine all ingredients, season with salt and pepper to taste


Trifle of Verbena Macerated Strawberries with Green Tea Pound Cake and Vanilla Whipped Cream

6 Servings

Green Tea Pound Cake


  • 1 cup leveled Bleached All-purpose Flour
  • 1 Tablespoons Matcha Green Tea Powder
  • 1 teaspoons Baking Powder
  • 1/2 cup soft Unsalted Butter
  • 1 cup Powdered Sugar
  • 3 large Eggs, separated
  • 1/8 teaspoon Salt
  • Preheat oven to 325 degrees F.
  • Butter and line a loaf pan with parchment or wax paper.
  • In a mixing bowl combine the Flour, Green Tea and Baking Powder, and mix well.
  • In an electric mixing bowl, add the Butter and Sugar.
  • Using the electric mixing bowl paddle attachment combine the Butter and Sugar for 3-5 minutes until light and fluffy.
  • Slowly add the Egg Yolks one at a time beating well after each egg is added and scraping the bowl and beater occasionally with a rubber spatula.
  • Remove the bowl from the electric mixer and fold in the Flour mixture by hand, scraping the sides again with a rubber spatula.
  • Using another clean dry mixing bowl, add the Egg Whites and Salt.
  • Place on electric mixer with whisk attachment and whip Egg Whites and Salt on medium speed until White and just beginning to hold their shape.
  • Increase speed slightly and continue whipping Egg Whites until they hold a soft peak.
  • Remove Egg White bowl from mixer and quickly scrape Whites from bowl and add onto batter in your other bowl.
  • Use a large rubber spatula to fold the Egg Whites into the batter. Scrape the batter into the buttered and lined pan, gently smoothing the top.
  • Bake the cake for about 45 minutes or until it is well risen and a toothpick inserted in the center emerges dry.
  • Cool the cake in the pan on a rack for 10 minutes, then un-mold and cool completely.
  • Once cooled dice the cake into ¾ inch cubes.


Vanilla Whipped Cream


  • 1 cup cold Heavy Whipping Cream
  • ¼ cup Granulated Sugar
  • ½ Vanilla Bean Pod


  • Split the Vanilla Pod, and scrape out the interior “paste”.
  • In a mixing bowl add the Cream, Sugar and Vanilla Bean Paste.
  • Using a large whisk, whisk the cream mixture until you have medium peaks.


Macerated Strawberries


  • 4 cups Sweet Strawberries
  • 12 Fresh Verbena Leaves, chiffonade
  • 4 Tablespoons Sugar


  • Combine all ingredients and let sit for 30 minutes.

Directions to Assemble the Trifle

  • Alternate layers of diced green tea pound, macerated strawberries, and whipped cream into an 8 oz glass. Serve cold


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