Kohler Co. Director of Culinary Arts Ulrich Koberstein participates as a guest chef at the 2010 House Beautiful Magazine Kitchen of the Year for the third consecutive year. The 2010 Kitchen of the Year — designed by Jeff Lewis from Bravo's Flipping Out — is open July 19-23, 2010 in the middle of New York's Rockefeller Plaza!

Visit House Beautiful for more information.

RECIPES

Kohler Waters Spa Cucumber & Watercress Soup

Ingredients:
6 Large cucumbers - peeled, seeded, cut into 2'' quarters
3 Cups yogurt
1 Tablespoon fresh mint, chopped
2 Tablespoons cilantro, chopped
1 Jalapeno pepper, chopped
Salt & Pepper to taste
3 bunches watercress, remove as many stems as possible and chop roughly
1 teaspoon vinegar (white wine)
Salt & Pepper to taste
Method:
- Combine all of the ingredients into a large bowl.
- In smaller batches blend all of the ingredients in a blender until completely smooth.
- Combine the smooth puree and stir well.
- Refrigerate until the soup is cold.
- Pour the soup into large soup bowls.
- Garnish with fresh herbs used to make the soup.
Serves 8-10
 

Immigrant Restaurant Pan Seared Jumbo Scallops with Vodka Butter and Caviar

Ingredients:
1 1/2 pounds sea scallops, muscle removed
Kosher salt and freshly ground black pepper
2 table spoons chopped shallots
½ tea spoon chopped garlic
2 ounce shot vodka
1 ounce whipping cream
4 ounces cubed cold butter
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons finely chopped chives
1 table spoon caviar
1 table spoon olive oil
Method:
- Arrange the scallops on a large plate or tray and pat them completely dry with a paper towel. This will help to get a better sear and color. Season the scallops with salt and pepper.
- Heat a large non stick pan over medium heat. When the oil is hot, add the scallops into the pan. Sear the scallops until they are golden brown on the bottom, about 2-3 minutes.  Do not overload your pan and cook scallops in batches if needed.
- Turn the scallops and add the shallots and garlic. Cook for 1 minute more until the shallots are translucent.
- Remove the scallops from the pan and place on a paper towel. Add the vodka to deglaze the pan.
- Add the heavy cream and reduce by half. Turn down the heat, slowly whisk in the cubed butter until it has been emulsified into the cream. Do not allow this sauce to boil. Add the lemon juice, caviar and chives.
- Divide the scallops among 4 plates or a serving platter and serve immediately with the vodka butter sauce.
- Serve with your favorite starch and vegetables. Recommended:- Potato puree or carrot puree and baby vegetables.
Serves Four
 

Cucina Italian Restaurant Sautéed Chicken & Farfalle Pasta with Cherry Tomatoes, Arugula, Almond and Feta Pesto

Ingredients:
2 boneless, skinless chicken breasts – cut into cubes
2 cups dried pasta such as farfalle, rigatoni or penne
2/3 cup cherry tomatoes
½ tablespoon paprika
1 clove garlic
6 ounces almonds, toasted
½ cup chopped arugula leaves
6 ounces olive oil
2 tablespoons lemon juice
3 ounces Feta cheese, crumbled
1 cup whipping cream
Salt and pepper
Method:
- In a large pot of salted, boiling water cook the pasta until al dente and refresh in a colander under cold water. Toss with a little olive oil to prevent the pasta from sticking together.
- In a blender or food processor, puree the paprika, garlic, almonds and arugula leaves into a coarse paste.  Slowly add half of the olive oil.  Scrape down the sides of the bowl and slowly add the remaining oil and the lemon juice.  Scrape out the pesto into a bowl and mix in the crumbled Feta cheese.  Season to taste with salt and pepper.
- Season chicken with salt and pepper and place in a non-stick pan with clarified butter over medium heat.  After approximately 3 minute the chicken should have a nice golden color and be half cooked. - - Add the cherry tomatoes and cream and allow the cream to reduce by half. Add the pasta and allow to reheat. Pull from the stove and add the pesto, mixing well. Serve immediately.
Serves Two

Whistling Straits Grilled Moroccan Lamb Loin and Summer Vegetable Salad
Cilantro and Almond Pesto

Ingredients:
2 lamb loins, marinated in Harissa paste or your favorite marinade
1 ½ pounds grilled summer vegetables, such as eggplant, portabella mushrooms, peppers, asparagus, red onion, zucchini or summer squash
½ pound mixed greens salad
1 cup garbanzo beans
½ cup cherry or pear tomatoes
4 ounces crumbled Feta cheese
Toasted almonds
Fresh cilantro or chervil
Salt and pepper to taste
Pesto -
½ tablespoon paprika
1 clove garlic
6 ounces almonds, toasted
½ cup chopped cilantro leaves
6 ounces olive oil
2 tablespoons lemon juice
3 ounces Feta cheese, crumbled
Method:
Pesto
- In a blender or food processor, puree the paprika, garlic, almonds and cilantro leaves into a coarse paste. 
- Slowly add half of the olive oil.  Scrape down the sides of the bowl and slowly add the remaining oil and the lemon juice. 
- Scrape out the pesto into a bowl and mix in the crumbled Feta cheese. 
- Season to taste with salt and pepper.
Vegetables
- Season and grill your vegetables.  Allow to cool.
Lamb
- Grill lamb loin to medium rare over medium heat. 
- Allow to rest before slicing into thin medallions.
Assembly -
- Dress mixed greens with herb vinaigrette and arrange onto 4 large plates
- Evenly arrange grilled vegetables, garbanzo beans, tomatoes, Feta cheese and almonds over the salad. 
- Place lamb loin medallions on the center of the salad and garnish with fresh herbs and cilantro pesto.
Serves 4