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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 [...]
Bermuda Wahoo and Lentils with Foie Gras
Tuesday, September 29th, 2009Bermuda Wahoo and Lentils with Foie Gras Marcus Wesch Stonington Beach Hotel Bermuda This dish is an inventive mix of fish and meat, with the seared wahoo sauced with a rich foie gras sauce. This same sauce is also mixed into the lentils which accompany the fish. Potato rosti form a base for the fish [...]
Navaron of Lamb with Vegetables
Monday, August 31st, 2009Navaron of Lamb with Vegetables Jean-Louis Palladin Jean-Louis at the Watergate Washington DC Jean-Louis Palladin, called the best chef of the 20th century, turns his skills to the humble stew. Pieces of lamb shoulder are stewed in a rich mixture of wine, stock, and sauteed vegetables. Even Virginia ham adds its flavor to the mix. [...]
Bermuda Wahoo and Lentils with Foie Gras
Wednesday, June 10th, 2009Bermuda Wahoo and Lentils with Foie Gras Marcus Wesch Stonington Beach Hotel Bermuda This dish is an inventive mix of fish and meat, with the seared wahoo sauced with a rich foie gras sauce. This same sauce is also mixed into the lentils which accompany the fish. Potato rosti form a base for the fish [...]
ABC7 eNews
Tuesday, January 24th, 2012Olive oil tasting with Chef John Coletta, Not all olive oil is the same and learning about this fundamental cooking ingredient is similar to learning about wines. BAGNA CAUDA (Hot Olive Oil Sauce) BRUSCHETTA (Grilled Bread with Olive …
