Forget the red carpet hype of movie openings -- Spectacularly Delicious was invited to host the world premiere of a fabulous new seasonal dessert recipe from Chef Jonathan Mathias. Jonathan is owner and chef of A Dash of Salt, the caterer of choice for the celebrities, socialites and philanthropic titans of industry in Greenwich, Connecticut (one of the … [Read more...]
Archives for 2011
RECIPE:PETITE PUMPKIN CRISPS
From Jonathan Mathias, A Dash of Salt catering, http://www.adashofsaltcooking.com/ Preheat oven to 400 Butter and sugar 4+ ramekins -- depending on the size of the pumpkin and the size of your ramekins, it's better to prepared to handle more. Prepare the Streusel: ¼ lb. sweet butter ¼ c. of sugar ½ … [Read more...]
BRANDADE DE MORUE
Poking around the fish case in the North Main St. IGA, I found this cute little box of salt cod and experienced a near-Pavlovian reaction. When was the last time I had a nice garlicky brandade or baccala or any of its cousins? I do remember my first at the old Provence restaurant on Sullivan St. in Soho. But the last time? Can't think of it. So with the … [Read more...]
RECIPE: BRANDADE DE MORUE
1 lb. salt cod 1 c. olive oil 1 clove garlic, minced 1 c. heavy cream 2 T. white truffle oil white pepper (2 shakes) juice of 1/2 lemon 2 T. grated Parmesan cheese Soak the dried salt cod in a big pot of fresh water for at least 6 hours, changing the water every 2 hours. Drain. Place the cod in enough fresh water to cover and bring to a low simmer. Cook for … [Read more...]
COSTOLETTA DI VITELLO MARSALA: VEAL CHOP MARSALA
A well-prepared Veal Marsala is marvelous thing, with a mushroom-studded sauce delivering a high-wire balancing act of sweet and savory. A Goldilocks concoction that's not too thick, not too thin, but just right so as not to overwhelm the taste of tender veal. Sadly, all too often restaurants both grand and humble serve up … [Read more...]
RECIPE: COSTOLETTA DI VITELLO MARSALA (VEAL CHOP MARSALA)
2 veal chops, 1/2 to 3/4 lb. each butter flour s&p 1 T. minced shallot 1 c. Marsala wine 1 1/2 c. chicken broth grainy mustard (I used my cranberry rosemary mustard) 1/4 c. dried wild mushrooms (I used red lobster mushrooms) 8 shiitake mushroom caps, slivered 1/2 c. heavy cream As a result the blockage is cleared and blood flows in a normal manner … [Read more...]
BLUE RIBBON COFFEE-TOFFEE PECAN PIE
It's official: This recipe for Coffee-Toffee Pecan Pie is a winner. A Blue Ribbon winner in the fiercely competitive Malibu Pie Contest, one of the most celebrated culinary happenings in all of Hollywood, greater L.A. and beyond. Except perhaps in certain circles in Orange County and Beverly Hills, where apparently the housewives neither bake nor consume pie. At least not … [Read more...]
RECIPE: NEVER FAIL PIE CRUST
From The State Fair Blue Ribbon Cookbook by Opal M. Hayes 3 c. flour 1 c. lard or shortening 6 T. cold water 1 t. salt 1 egg Along with the viagra generika discover now spinal decompression the chiropractor will heal the body as a whole and not merely treat the back pain symptoms. Taking these problems lightly may also lead you to more serious health problems … [Read more...]
RECIPE: BLUE RIBBON COFFEE-TOFFE PECAN PIE
Blue Ribbon Coffee-Toffee Pecan Pie (ShockinglyDelicious.com recipe with two tweaks: ALAGA syrup instead of Lyles' and cognac instead of bourbon) 3 oz. (6 tablespoons) unsalted butter 3/4 c. packed dark brown sugar 3/4 c. dark corn syrup 1/4 c. ALAGA dark syrup (or 1/2 c. Lyle’s Golden Syrup if you can get your hands on it - a super sweet … [Read more...]
BLINI
Times being tough and all, it's good to know that Julia Child's blini recipe delivers a great return on investment. I made these for the Mildred Pierce Chicken Kiev Beragon post when I theorized that if Mildred had set her sights on this elegant upscale pancake, rather than her pedestrian specialty of waffles, she may have been able to insinuate … [Read more...]