Last Wednesday's NYT Dining section led with "Must Have? Think Again," a misguided, ill-informed indictment of specialized cookware and kitchen gadgets. Friends and associates of the writer William "Biff" Grimes paint themselves as victims of insidious tools and appliances that threaten to undermine their "pro" status. The screed kicks … [Read more...]
Archives for March 2012
COCK-A-LEEKIE
I've got a confession. I find many of the classic stewed meats in broth recipes rather lack-luster, even insipid. Apart from the odiferous hot mess of a corned beef and cabbage boil up, I find France's Pot-au-Feu, Italy's Bollito Misto, even Japan's Shabu Shabu... meh. Who'd a thunk the Scots would be the ones to create a superlatively satisfying melange of … [Read more...]
RECIPE: COCK-A-LEEKIE
1 large chicken, whole, 6 - 7 lbs. gallon of water 6 large leeks, well washed 1 c. pearl barley 4 large red potatoes, washed 1 c. chopped celery 1 bunch baby carrots (the real ones, with stems on, not the little machine turned cores in plastic bags) 1/2 lb. pitted prunes 2 bay leaves 1/2 t. thyme 1 T. strong chicken bullion base (I like the "Liquid … [Read more...]
HAWAIIAN CREME BRULEE
Aloha! One should be forgiven for venturing into Tiki-tacky territory if one is, in fact, a real live Hawaiian-born native. Hence my unapologetic pride in sharing this recipe for Hawaiian Crème Brûlée, a Polynesian delight that need not wait for your next luau to prepare. Click here for the recipe for Hawaiian Crème Brûlée if you'd rather get right to it before my little … [Read more...]
BLOOD ORANGE MARMALADE
I don't know about other former Bed & Breakfast owners, but our reason for letting go of East Hampton's celebrated Georgica Bend B&B wasn't the reason most people always assume. "It must have been a lot of work!" is the general feeling. Sure it was work, but who's afraid of that? No, the fear was financial. It's nerve-wracking to make a go … [Read more...]
RECIPE: COCK-A-LEEKIE
1 large chicken, @7-8 lbs. 16 c. water 6 large leeks, trimmed, well washed and cut into thin long strips 1 c. pearl barley 1 c. chopped celery 2 bay leaves 1/2 t. dried thyme 2 t. salt 4 waxy potatoes, peeled and cut into 1" chunks 1 bunch new carrots, peeled, leaving on 1" of the stalks 1/2 lb. pitted prunes 1/4 c. heavy cream (take it out … [Read more...]
RECIPE: HAWAIIAN CREME BRULE
6 egg yolks 1/2 c. + 2 T. granulated sugar 2 c. heavy cream 1/2 t. vanilla extract 1 T. minced crystallized ginger 1 T. coconut flakes 2" stalk of lemon grass, cut in half 1 fresh pineapple Mix the 6 egg yolks with 2 T. sugar in the top of a double boiler. Set the top over simmering water and whisk the mixture vigorously until it thickens and forms a ribbon … [Read more...]
CARROT JOHNNYCAKES WITH SHRIMP FLORENTINE
Johnnycakes are traditionally made with cornmeal. But no cornmeal here; these non-traditional beauties come from a smooth purée of carrots giving them their bold orange color. Too thick to be a crêpe (even though they started life from a Jacques Pépin crêpe recipe) and too special to be a pancake, Johnnycakes they shall … [Read more...]
RECIPE: CARROT JOHNNYCAKES WITH SHRIMP FLORENTINE
CARROT JOHNNYCAKES 3 carrots, peeled and cut into 1" chunks 1 1/2 c. water 3 T. flour 1 T. cornstarch 1/2 t. salt 1/4 t. pepper 1/2 t. sugar 1/4 c. milk 2 large eggs 1 finely minced scallion both whites and green part butter Put the carrot chunks in a small lidded sauce pan, put in the water. Bring to a boil, reduce to a low simmer, cover and cook … [Read more...]
ROASTED MARROW BONES WITH PARLSEY SALAD – SSD #14
Because of the ease of preparation, this recipe for Roasted Marrow Bones with Parsley Salad may deliver the biggest bang for the buck of any recipe on SpecD. Hence the SSD tag (Simply Spectacularly Delicious). Bring a platter to the table laden with thick, naked cow bones, centers all a' bubble with molten marrow and everyone's going to have a visceral … [Read more...]