Archive for January, 2012

Celebrity Recipes, Famous Chefs, Fish and Seafood

TASMANIAN SEA TROUT MARLENE DIETRICH: SOUS VIDE RECIPE

TASMANIAN SEA TROUT MARLENE DIETRICH: SOUS VIDE RECIPE

"I like  boiled fish…almost any fish tastes wonderful when properly boiled…the fish must never boil."  So sayeth Marlene Dietrich in her book ABC, first published in 1961. Like the lady herself, her culinary advice is mysteriously elusive. And as good a jumping off point as any for the inscrutable world of sous vide cooking with […]

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ALL RECIPES

RECIPE: TASMANIAN SEA TROUT MARLENE DIETRICH – SOUS VIDE RECIPE

Tasmanian Sea Trout Marlene Dietrich Stove-top sous vide method using tap-water, Ziploc bags, a cast iron pot and a candy thermometer (the kind that clips onto the side of the pot) 2 T. butter 1/4 t. ground coriander seed 1 bulb fresh lemongrass, chopped 1 scallion, white part only, finely chopped 1/4 t. minced garlic […]

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ALL RECIPES, Vegetables

IRISH ROAD KILL

IRISH ROAD KILL

There's plenty we Micks can be proud of: James Joyce, William Butler Yeats, Oscar Wilde, the Ballymaloe Cooking School, JFK and the history of How the Irish Saved Civilization.   With March 17th just around the corner now's a good time to remember the wit of the Irish as well in the form of this great St. Patrick's Day recipe. Over at […]

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Celebrity Recipes, Main Dishes

EVA GABOR'S HUNGARIAN GOULASH

EVA GABOR’S HUNGARIAN GOULASH

Celebrity recipes are always a mixed bag and in my experience that bag usually holds a lot of bland disappointments and ill-advised oddities. Frank DeCaro's The Dead Celebrity Cookbook does much better than most to disprove this opinion.  His clever book is an amusing compendium of fond remembrances and celebrity recipes by A- , B- and C-list […]

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ALL RECIPES

RECIPE: EVA GABOR’S HUNGARIAN GOULASH

Adapted from Frank Decaro's Dead Celebrity Cookbook 2 T. lard 2 medium onions, chopped 2 lbs. beef round cut into 1/2" cubes 1 veal heart, trimmed and cut into 1/2" cubes 2 garlic cloves, minced 1/2 t. caraway seeds 1/4 t. salt 3 T. imported sweet Hungarian paprika 1 1/2 qt. beef stock 1 medium […]

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Fish and Seafood, Kitchen Gadgets, Main Dishes

BRANZINO MARCO POLO

BRANZINO MARCO POLO

Somewhere along the line everyone agreed on some sweeping generalizations about recipe monikers. If it's "Florentine" expect spinach in there somewhere; "à la Grecque" gets you olive oil, lemon, oregano and probably olives. "Hawaiian" and "Polynesian" are the big yellow warning signs for pineapple.  Why bland spinach is the standard bearer for a region that could easily claim rosemary or basil […]

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