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Corn Ravioli with Cinnamon-flavored Chorizo
Monday, November 2nd, 2009Corn Ravioli with Cinnamon-flavored Chorizo and Goat Cheese Sauce Mark Miller Red Sage Washington DC With its spicy filling, delicate corn pasta, and creamy sauce, this dish — a Southwestern version of pasta Alfredo — will wow guests. If you’ve ever made ravioli, the recipe will be a new twist on an old procedure. If [...]
Fall Cooking: Beef Stew and Homemade Bread
Saturday, October 3rd, 2009By Chef Michael Lomonaco, Porter House New York. Serves 6 to 8. INGREDIENTS. 1/4 cup vegetable oil 2 1/2 pounds beef chuck stew meat, cut into 1-inch cubes 1 large onion, diced 3 tablespoons unsalted butter 1/4 cup all-purpose flour …
Cranberry-Walnut Crostada
Wednesday, July 8th, 2009Cranberry-Walnut Crostada Johanne Killeen Al Forno Providence RI Makes one 10-inch tart; serves 8 A crostada is a flat Italian fruit tart. This easy-to-make dessert is not too sweet because of the tart flavor of the cranberries. Pastry 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes 2 cups all-purpose flour 1/4 cup [...]
Shad Stuffed with Shad Roe
Tuesday, June 23rd, 2009Shad Stuffed with Shad Roe Elizabeth Terry Elizabeth´s on 37th Savannah, Georgia Serves 6 Shad is a local and favorite tradition in the Low Country, and Elizabeth loves to serve it stuffed with roe and gently roasted with a simple accompaniment of perfectly boiled new potatoes and sautéed zucchini. Stuffing 6 tablespoons (3‚ÅÑ4 stick) butter [...]
Yucatan Seafood Stew
Thursday, June 11th, 2009Yucatan Seafood Stew Mark Miller Fourth Street Grill Berkeley CA This dish is a wonderful combination of spiced broth and various sorts of fish and shellfish. The broth includes onion and garlic, of course, plus cloves, bay leaves, allspice, and coriander. Pasilla chilies, tomatoes, and lime juice add their own flavor notes. As for the [...]
Pressed Duck
Wednesday, June 10th, 2009Pressed Duck Jamie Shannon Commander´s Palace New Orleans, Louisiana Serves 4 Duck legs and breasts are cooked using different methods, the legs braising for about two hours in wine, and the breasts quickly sauteed in butter. Blood pressed from the carcasses enriches the braising liquid, turning it into a sauce for the breasts. The legs [...]
Bananas Foster Bread Pudding
Tuesday, June 9th, 2009Bananas Foster Bread Pudding Chaya Conrad Dickie Brennan´s Steakhouse New Orleans LA – Bread pudding is a New Orleans tradition. It is soaked with rum or whiskey and served with a sauce. Raisins are either mixed into the pudding or into the sauce. At Dickie Brennan´s Steakhouse, the dish incorporates bananas. This recipe makes a [...]
Barbecued Fish Wrapped in a Banana Leaf (Ikan Panggang)
Sunday, June 7th, 2009Barbecued Fish Wrapped in a Banana Leaf (Ikan Panggang) Chris Yeo Straits Café San Francisco CA Barbecuing fish in a banana leaf is like baking it in foil ‚Äî it keeps the fish succulent. Chef Yeo prefers the banana leaf because it infuses the fish with an herbaceous scent and flavor. This very easy recipe [...]
Chicken Satay
Sunday, June 7th, 2009Chicken Satay Chris Yeo Straits Cafe San Francisco CA Makes 15 Special equipment: 15 bamboo skewers Soak the bamboo skewers in a pan of water for at least an hour before using. Marinade 1-1/2 teaspoons whole fennel seeds 1-1/2 teaspoons whole cumin seeds 2 quarter-size slices fresh galangal or fresh ginger 1 stalk fresh lemongrass, [...]
Pate Brisee
Tuesday, May 26th, 2009Pate Brisee per Chef Gary Danko 2 cups unbleached all-purpose flour 1/2 teaspoon salt and freshly ground pepper 3/4 cup (1-1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes About 1/2 cup ice water To make the pate brisee: Preheat the oven to 425 F. Line a 10-by-12-inch deep-sided pizza pan or tart pan with [...]
