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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 [...]
Mascarpone-Fig Tart
Saturday, July 25th, 2009Mascarpone-Fig Tart Jody Adams Michela’s Cambridge MA This dessert is redolent with Mediterranean flavors. The hazelnut crust is filled with a mixture of figs, orange juice, Mascarpone cheese, and toasted hazelnuts. Dried figs may be substituted for the fresh figs; increase the amount of orange juice to 1/2 cup if you use dried figs. Makes [...]
Chicken Breasts with Crawfish Stuffing
Sunday, July 5th, 2009Chicken Breasts with Crawfish Stuffing Axel Stromboe Axel´s Catering New Orleans LA Plump chicken breasts stuffed with artichoke hearts and crawfish tails get first class treatment on the grill with butter brushing. Lemon-butter sauce studded with crabmeat and crawfish tails ‚Äî plus the kick of Louisiana´s favorite seasoning, cayenne pepper ‚Äî accompanies the golden brown [...]
Risotto with Wild Mushrooms (Wild Rice Risotto)
Thursday, July 2nd, 2009Risotto with Wild Mushrooms (Wild Rice Risotto) Risotto con Funghi Misti Lidia Bastianich Felidia New York NY There is really no mystery to perfect risotto; it results from lovingly stirring the rice as it absorbs the liquid and becomes a creamy consistence from the starch that is released into the stock. This dish is flavored [...]
Pan-seared Scallops with Zucchini and Summer Squash, Cheddar Grits Soufflé, and Salmon Roe Butter Sauce
Monday, June 29th, 2009Pan-seared Scallops with Zucchini and Summer Squash, Cheddar Grits Soufflé, and Salmon Roe Butter Sauce Guillermo Thomas The Hermitage Hotel Nashville, Tennessee Guillermo Thomas takes the South´s humble grits and gives them a maximum upgrade to accompany seared scallops and pretty roses made of summer squashes. There are many parts of this recipe, like the [...]
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 [...]
Lobster Dumplings
Tuesday, June 16th, 2009Lobster Dumplings Philip Lo Jasmine, Bellagio Hotel Las Vegas NV Dumplings filled with a delightful mixture of Maine lobster meat and fresh ginger are served with a ginger-laced dipping sauce. Makes 10 dumplings Filling 1 Maine lobster, steamed, shell removed 2 bok choy, trimmed and chopped small 2 inches fresh ginger, peeled and minced 1 [...]
Chili Crab, Singapore Style
Saturday, June 13th, 2009Chili Crab, Singapore Style Philip Lo Jasmine, Bellagio Hotel Las Vegas NV A large Dungeness crab is deep fried, then stir-fried with tomatoes, chilies, and garlic. Chef Philip Lo´s dramatic, spicy crab dish is prepared in a wok and serves one. Because it would be difficult to cook two or more crabs in a wok [...]
Paneed Catfish with Crayfish Stuffing in an Herb Butter Sauce
Wednesday, June 10th, 2009Paneed Catfish with Crayfish Stuffing in an Herb Butter Sauce Nick Apostle Nick´s Jackson MS Since most of the components of this dish can be prepared ahead of time, it makes a terrific entree for guests. Serve it with chunky garlic, fresh boiled potatoes flavored with parsley, and simply prepared fresh asparagus or broccoli. Serves [...]
