As made by the incomparable Gabrielle Hamilton, James Beard Award-winning author or Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef and chef/owner of NYC's celebrated Prune restaurant. I was told the secret is to mix a tiny bit of cream into the melted butter, then dip in very cold radishes. Trim the bottoms in advance so they sit flat on the … [Read more...]
CHERRIES IN THE SNOW
Ruminations on a snowy afternoon lead us to this cozy Cherries in the Snow recipe. The Spectacularly Delicious version takes the classic Île Flottante as its starting point, islands of snow drifts afloat a pond frothy crème Anglaise. But hold the caramel -- it's Presidents' Day weekend so in honor of George's birthday this breezy dessert is topped with sweetened (and … [Read more...]
CARA CARA PINEAPPLE MARMALADE
Cara Cara oranges take their name from their Venezuelan birthplace, Hacienda Cara Cara. These plump, seedless pink-on-the-inside oranges have a sweet tang and a heady fragrance uncannily reminiscent of a grade school cafeteria. A winter-only citrus treat, jam makers would are wise to lay in a store of Cara Cara marmalade now. Why pineapple you ask? This tropical mash-up … [Read more...]
CUBAN PICADILLLO WITH PERFECT WHITE RICE
This recipe for Cuban Picadillo comes via my old pal Tony "The Tiger" Urrutia. El Tigre is a dapper Cuban with sparkling eyes and a charmed personality where meeting him and becoming friends are one in the same. The Cuba of his childhood is one of grand Belle-Epoque mansions lining tree-shaded boulevards beneath blazing skies. A canary yellow convertible whisked him from the … [Read more...]
Perfect White Rice Recipe
From Mary Urrutia Randalman's "Memories of a Cuban Kitchen" Method: Bring the rice, water, oil and salt to a boil over high heat and boil until all the water has been absorbed and small craters form on it. Then and only then cover the rice and let it finish cooking over low heat. If you have never prepared rice this way and you are intimidated by Uncle Ben you will be … [Read more...]
CUBAN PICADILLO RECIPE
Cuban Picadillo Recipe olive oil 1 large onion, chopped 1 green bell pepper, seed and chopped 4 cloves of garlic, finely chopped 2 lbs. ground sirloin 1/2 c. dry sherry 1 28 oz. can crushed tomatoes 1 bay leaf s&p 1 T. Worcestershire sauce 1 t. Tabasco sauce 1 Idaho potato cooking oil for frying 1/2 cup raisins 1 package frozen baby peas, thawed 1/2 c. … [Read more...]
PINK GRAPEFRUIT CAMPARI MARMALADE
Just in time for Valentine's Day, this rich Pink Grapefruit Campari Marmalade is the very color of modern love. A passionate pink shaded with vibrant orange, its declared sweetness nearly - but not quite - conceals traces of bitterness. This chunky grapefruit marmalade has a one-of-a-kind flavor as remarkable as your own true love. The sweet-bitter balance of Campari, … [Read more...]
TRUFFLED ROAST CHICKEN: EASY AT HOME SOUS-VIDE COOKING
Recently I've been told "Sorry I didn't call you sooner, it was a 15 hour flight from Honolulu and I was totally beat." And, "The snow in Paris was terrible, I had to stay two extra days." Ah, the brag complaint. The pity me/envy me over the hassle of having to drive all the way to New Jersey to get the oil changed on the Lamborghini. Or the double whammy of worrying … [Read more...]
RECIPE: TRUFFLED ROAST CHICKEN EASY AT-HOME SOUS-VIDE RECIPE
Note: This sous-vide recipe has a 5 hour cooking time. Tools needed: Extra large cast iron pot Candy/baking thermometer (not instant read) Truffle slicer Large (1 gal.) Ziploc bag cooking twine Ingredients: 1 oz. black summer truffles 2 T. white truffle oil 1 t. truffle salt black pepper 5 lb. whole chicken Fill a heavy, large cast pot 3/4 with water. Place … [Read more...]
NAPPEAGUE HARBOR BAY SCALLOPS
Here in 'Merica bay scallops are pristine little nuggets void of any traces of the biological necessities of digestive or reproductive systems.* Fresh, sweet, and innocent, bay scallops are the polar opposite of the mysterious nimbus of oyster innards or the marginally gruesome black skins one need pull from the necks of steamers. Of all the delicious bivalves only scallops … [Read more...]