Famous Chefs, Main Dishes, Restaurants
Everyone's been doing the Stonehenge slab of steak thing for a while now*. We all likes us some meat! Roast it, grill it; braised, browned, boiled or even a bit burned is just dandy as long as it's deeply flavored, juicy red, hot and plentiful. Still, the collective quest for the new and the best rages unchecked as well. I believe it's hard to go wrong looking ahead with [...]
This recipe makes two large pastries. 1 T. minced shallot 1/2 lb. cremini mushrooms, finely chopped 1 t. fresh thyme leaves 1/2 t. good salt (white truffle salt if you have it) pepper 1 t. white truffle olive oil 2 8-oz. filets mignon 2 8" crêpes 4 oz. good liver pâté (foie gras is the [...]
Remember the Brady Bunch movie, with Jan's jealous inner monolog seething over all the attention showered on Marcia? ("Why does Marcia get all the socks? Why does Marcia get all the trophies? Why does Marcia get all the good drawers? Why does Marcia get everything? Marcia, Marcia, Marcia!") There's been so much attention paid to our [...]
1/4 c. dry white wine 1/4 c. dry sherry 1 c. water 2 T. minced shallots 1 bay leaf 2 sprigs fresh thyme 5 medium shiitake caps, sliced thin 1 lb. sea scallops, sliced in half to make two disks each (not half-moons) 2 plum tomatoes, peeled, seeded, diced and set in a sieve to [...]
Elsie's getting top billing in this recipe for Pancakes Barbara but there are a few other grand dames and fine fellows in the back story of this wonderful dessert. The first time I heard of Pancakes Barbara was at the Miss Gay Sobriety Pageant in Greenwich Village a few years ago. A talented recovering substance abuser performing as Pancakes Barbara brought the house [...]
Adapted from Recipes for Successful Dining by Elsie de Wolfe (Lady Mendl) Pancakes Barbara (Restaurant Walterspeil, Munich, Germany) Make one 8" crêpe per serving. Slather with sweetened whipped cream and then create a trellis of good hot chocolate sauce across the top. Add a few perfectly shaped balls of vanilla ice cream and garnish with blanched walnuts. [...]
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