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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 [...]
Crystal Jade Shrimp
Sunday, October 18th, 2009Crystal Jade Shrimp The Wong Brothers Trey Yuen Mandeville LA Arranged on a platter, jade-colored shrimp are surrounded by fluffy egg whites and a circle of tomato slices. Read through the recipe carefully; there are unusual techniques, and it’s better to avoid surprises. Nothing is difficult — but this is probably the first time you [...]
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 [...]
Carpaccio of Sirloin
Sunday, August 2nd, 2009Carpaccio of Sirloin Seth Raynor The Boarding House Nantucket MA Unlike the classic Italian carpaccio that is merely drizzled with oil, this American version adds three flavors of aioli, roasted pepper bruschetta, and spicy onion rings. This dish is easy to create, and it looks as good as it tastes. The meat and sauces may [...]
Carpaccio of Sirloin
Wednesday, July 1st, 2009Carpaccio of Sirloin Seth Raynor The Boarding House Nantucket MA Unlike the classic Italian carpaccio that is merely drizzled with oil, this American version adds three flavors of aioli, roasted pepper bruschetta, and spicy onion rings. This dish is easy to create, and it looks as good as it tastes. The meat and sauces may [...]
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 [...]
Sauteed Strawberries in Cabernet Sauvignon Sauce and Black Pepper with Vanilla Bean Ice Cream
Saturday, June 6th, 2009Sauteed Strawberries in Cabernet Sauvignon Sauce and Black Pepper with – Vanilla Bean Ice Cream Lissa Doumani Terra St. Helena CA – From Terra: Cooking from the Heart of the Napa Valley (Ten Speed, 2001) – ‚“We love this dessert,‚” says Lissa Doumani. ‚“It´s like an adult ice cream sundae.‚” Berries marry beautifully with the [...]
French Apple Cake with Crunchy Praline Topping and Brandied Creme Anglaise
Monday, June 1st, 2009French Apple Cake with Crunchy Praline Topping and Brandied Creme Anglaise Brian Stapleton The Carolina Inn Chapel Hill NC – Like a tarte tatin, this cake is inverted after baking to reveal caramelized apples. The brandied creme anglaise which sauces the plates is the perfect foil for the cinnamon-laced apples and crunchy pecan praline topping. [...]
