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Apple Complicity
Friday, September 11th, 2009Apple Complicity Hans Schadler The Williamsburg Inn Williamsburg VA Makes 2 baked apples The big apple dessert! Baked apples were a favorite dessert in colonial Virginia. In his updated version, Williamsburg Chef Hans Schadler stuffs the apples with a mixture of diced apples and dried fruits, and serves them with a light cider sauce. Cider [...]
Pasta with Mushrooms and Foie Gras
Tuesday, August 4th, 2009Pasta with Mushrooms and Foie Gras Debra Ponzek Montrachet New York NY Two extraordinary culinary pleasures — forest mushrooms and foie gras — are combined in this elegant pasta dish. Serves 4 Sauce 12 ounces shiitake mushrooms or a combination of wild and domestic mushrooms 4 each shiitake and black trumpet mushrooms 2 tablespoons olive [...]
Bananas, Strawberries, Lemon Gelatin, and Coconut Foam
Thursday, July 30th, 2009Bananas, Strawberries, Lemon Gelatin, and Coconut Foam (Estofado de Platano a la Frambuesa, Gelatina de Limon a la Pimienta) Rosa, Espuma de Coco Adapted for the home kitchen from a recipe by Chef Ferran Adria El Bulli Montjoi, Spain Chef Ferran Adria´s foams are at the culinary cutting edge. This beautiful dessert of caramelized bananas, [...]
Salmon Carpaccio
Tuesday, June 2nd, 2009Salmon Carpaccio Ramiro Rodriguez Pardo Restaurant Catalinas Buenos Aires, Argentina It´s easy to see why this beautiful array of crisp greens topped with salmon and shrimp carpaccio is so popular at Restaurant Catalinas. Healthy, low in calories, and full of fresh sea flavor, it is the perfect beginning for any lovely dinner. The nice thing [...]
Croutons
Tuesday, May 26th, 2009Croutons Preheat the oven to 300¬∞F. Cut the crusts from 5 or 6 slices of day-old or leftover bread. Slice the bread into 1/2-inch dice. In a sauté pan or skillet over high heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil. Add bread cubes and stir until coated on all sides. [...]
Mirepoix
Tuesday, May 26th, 2009Mirepoix Mirepoix is a combination of savory vegetables, cut small, used in the building of stocks and sauces. The vegetables are usually sieved out at the end of the preparation; they are there just to impart flavor. There are many variations; this is the most common combination of vegetables. 3 carrots, peeled and cut into [...]
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, [...]
