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| AKA Rabbit Braised in Oil Piedmont Style from Fiamma by Michael White 4 young rabbit hind quarters or 1 young rabbit, cut into serving pieces sea salt and freshly ground pepper 1/2 pound fresh porcini or cremini mushrooms, wiped,... |
| Torno di Coniglio |
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| Dressy Chocolate Loaf Cake w/ Raspberry Coulis adapted from Baking: From My Home to Yours by Dorie Greenspan 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder, less 1 tsp 1 tsp espresso powder 1 tsp baking powder... |
| Dressy Chocolate Loaf Cake |
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| Duck Breast with Orange Chipotle Sauce adapted from Gourmet (October 2005) For sauce 1 1/4 cups fresh orange juice 1/8 cup fresh lime juice 1 1/2 tablespoons maple syrup (preferably dark amber or Grade B) 1/2 tablespoon finely chopped... |
| Duck Breast with Orange Chipotle Sauce |
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| Alton Brown's Perfect Fingerling Potatoes 1 1/4 pounds kosher or rock salt 2 quarts water 2 pounds small fingerling potatoes, cleaned 4 tablespoons butter, optional Freshly ground black pepper, optional 1 tablespoon freshly chopped chives, optional In a large pot,... |
| Alton Brown's Perfect Fingerling Potatoes |
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| Creme Brulee from Glorious French Food by James Peterson 3 cups heavy cream 1 vanilla bean, split in half lengthwise, or 2 tsp vanilla extract 8 egg yolks 3/4 cup granulated sugar (for the custard) 2/3 cup granulated sugar... |
| Torching Creme Brulee |
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| At a recent farmers'market, I ran across -- and bought -- Japanese eggplant, which I had never cooked with before. In fact, I haven't consumed any variety of eggplant in a very long time after an unfortunate eggplant parmesan... |
| Spicy Eggplant is Spicy |
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| Salmon with Agrodolce Sauce from Gourmet April 2008 3 TBSP olive oil, divided 4 (6-ounce) salmon fillets (1 inch thick) with skin 2 medium red onions (about 1 pound total), each cut into 8 wedges 2/3 cup balsamic vinegar... |
| Salmon with Agrodolce Sauce |
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| 4th of July weekend, Part II Broiled Sockeye Salmon with Citrus Glaze recipe courtesy of Alton Brown 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed 1/3 cup dark brown sugar 2 TBSP lemon zest 1... |
| Broiled Sockeye Salmon with Citrus Glaze |
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| 4th of July weekend, Part I Rib-Eye Steaks with Mexican Barbecue Sauce from Weber's Real Grilling by Jamie Purviance Sauce 1 large ancho chile pepper, about 1/2 ounce, stem and seeds removed 3 plum tomatoes, cored and cut in half... |
| Rib-Eye Steaks with Mexican Barbecue Sauce |
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| Last month, when I was in London for the Book Fair, I had the opportunity to try out a couple new restaurants. I met up with a client at Wodka Restaurant located at 12 St. Albans Grove in the Kensington... |
| London: Wodka |
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| I've tried five new beers this year, and here's just some quick thoughts on them to keep track. * Samuel Adams Blackberry Witbier: From their brewmaster's collection. The hint of fruit in this is tasty, but not too sweet, perhaps... |
| Beer Roundup |
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| from Cook's Illustrated, May/June 2007 Mole Marinade: 1/2 cup soy sauce 1/3 cup vegetable oil 2 TBSP dark brown sugar 4 chipotle chiles in adobo sauce, minced 4 tsp cocoa powder 1 1/2 tsp dried oregano 4 medium garlic cloves,... |
| Steak with Mole Marinade |
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| Located at 110 Glastonbury Boulevard, Max Fish is part of the Max Restaurant Group centered around Hartford, CT. Seating is available in both the retro-chic dining room and at the casual U-shaped Shark Bar. Opened the meal with their tuna... |
| Glastonbury: Max Fish |
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| Corned Beef in Bourbon-Brown Sugar Sauce from the LA Times 2 tablespoons oil 1 large onion 1 pound corned beef 1 large clove garlic 1/2 cup dark brown sugar, packed Dash ground cloves 1/4 teaspoon ground allspice 1 tablespoon Dijon... |
| Corned Beef in Bourbon-Brown Sugar Sauce |
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| Roasted Tuna with Grapefruit and Tarragon from Bon Appetit February 2004 1 white grapefruit 2 tablespoons minced shallots 2 teaspoons chopped fresh tarragon 1/4 cup extra-virgin olive oil 6 6-ounce tuna steaks Preheat oven to 475F. Grate 1 teaspoon... |
| Roasted Tuna with Grapefruit |
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