THE Dish: Chef Matt Lightner's Hungarian goulash
(CBS News) Chef Matt Lightner is still in his early 30's, but he already has a resume that any kitchen maestro would envy.
Special section: Food and wine
Lightner is executive chef of Atera in New York and the establishment was awarded two Michelin Stars before it was a year old. Some chefs work a lifetime without achieving such an honor.
Atera is known for its vertical garden, or "living wall," in the main dining room that is full of herbs as well as a greenhouse in the basement.
Food and Wine Magazine named the chef one of the "Best New Chefs in America" and he's a two-time nominee for "Rising Star Chef" by the James Beard Foundation.
Lightner was a featured chef on PBS' "Moveable Feast with Fine Cooking" and appears in the final episode with Anita Lo and Andy Ricker. The show features big name chefs creating pop-up dining experiences in unusual locations across the country. The series premiers Saturday night.
On "CBS This Morning: Saturday," Lightner shared some of his recipes, including his ultimate dish, Hungarian goulash.
Goulash
2 lbs beef chuck, cut into 8 pieces
2 large yellow onions, chopped
3 cloves of garlic, chopped
2 16 oz cans of crushed tomatoes
2 cups water
1 tbsp paprika
1 bay leaf
1lb pasta shells
Salt and pepper to taste
1. In a large Dutch oven, brown the meat in olive oil over medium to high heat.
2. Stir in the onions and garlic until cook until translucent.
3. Add the remaining ingredients and simmer over medium heat for approximately 30 minutes until the meat is tender.
4. Stir in the shells, cover, and let simmer for another 25 minutes.
Brussels Sprouts with Sour Cream
2 lbs Brussels sprouts, trimmed and halved
1 yellow onion, chopped
1 cup sour cream
2 slices of bacon, cooked and crumbled
1 tbsp olive oil
Salt and pepper to taste
1.Steam Brussels sprouts until tender, approximately 15 minutes.
2. Sauté onion in olive oil until translucent, then add Brussels sprouts.
3. Stir in sour cream and bacon and season to taste.
Roasted Beets
12 beets, cut into 1 1/2 inch chances
3 tbsp olive oil
1 tsp fresh thyme, minced
1 tbsp red wine vinegar
Salt and pepper to taste
1.Preheat oven to 400 degrees.
2.Place the beets on a baking sheet and toss with olive oil, thyme, salt and pepper.
3.Roast for 35-40 minutes until tender, turning once.
4.Remove from the oven and toss with red wine vinegar.
5.Serve warm.
Fall Salad
2 heads Romaine lettuce
2 apples, cored and cut lengthwise into small wedges
1 bulb fennel, thinly shaved
1/2 cup walnuts
Dressing
6 tbsp apple cider vinegar
3 tsp dijon mustard
2 tsp honey
1/3 cup olive oil
Salt and pepper
1. Whisk dressing ingredients until incorporated.
2. Toss with salad ingredients and serve immediately.
Negroni
One part gin
One part vermouth rosso
One part Campari
1. Stir ingredient and serve in the rocks in a short / rocks glass with an orange twist
Family Whip Cream Roll
6 egg whites
1/2 tsp cream of tarter
1 1/2 cup cup sugar (divided into three 1/2 cups)
4 tbsp cocoa powder
4 tbsp flour
1/4 tsp salt
1 tsp vanilla
2 cups powdered sugar
3 cups heavy cream
1. Beat eggs with cream of tarter until stiff.
2. Watch until eggs get glossy, then slowly beat in a third of the sugar (1/2 cup) until very stiff. Set aside.
3. Beat egg yolks until the color of a lemon, and add another third of the sugar (1/2 cup), cocoa powder, flour, salt and vanilla.
4. Carefully fold in egg whites.
5. Pour onto a sheet cake pan that has been lined with greased wax paper.
6. Bake at 325 degrees for 20-25 minutes.
7. Lay down a soft towel with 2 cups of powdered sugar to roll cake, set aside.
8. Beat heavy whipping cream with the last third of the sugar (1/2 cup, but more sugar if you like it sweeter).
9. Spread whipped cream on one side then roll back up.
10. Slice and serve.