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Cappone Farcito al Forno
Friday, October 30th, 2009Cappone Farcito al Forno (Stuffed Roast Capon) Andrea Apuzzo Andrea’s Metairie LA Andrea Apuzzo’s Stuffed Capon is authentically Italian — just like Andrea (that’s pronounced An-DRAY-ah) himself. He serves it with his tortellini; recipes for the capon, stuffing, sauce, tortellini, and tortellini stuffing follow. This dish can turn any day into a holiday. Serves 8 [...]
Zucchini Cream with Crayfish and White Truffle
Saturday, October 3rd, 2009Zucchini Cream with Crayfish and White Truffle Heinz Hanner Kronprinz Mayerling Mayerling, Austria A puree of zucchini anchors enormous crawfish which have been cooked with bay leaves, juniper berries, and peppercorns. Chef Hanner gets his huge crawfish from Turkey. Smaller domestic crawfish may be used (double the quantity per person); large prawns may also be [...]
Seared Peppered Salmon, Field Greens, and Beet Relish
Monday, May 4th, 2009Seared Peppered Salmon, Field Greens, and Beet Relish Gregory Gammage Bones Atlanta, Georgia Start one day ahead making the marinated salmon and vinaigrette. This is a salad, topped with flash-cooked marinated peppered salmon. The last minute preparation is dramatic and easy, so the dish makes a good company treat. Serves 2 Two 8-ounce salmon fillets, [...]
