2 1/2 c. water 3 lbs. apples (@10), peeled, cored and sliced. RESERVE THE PEELS 4 oz. candied ginger, minced 1 t. ground ginger 3 lemons 8 c. sugar Measure the apple slices -- this recipe takes 8 cups. Zest the lemons and set zest aside. Squeeze all the juice from the lemons and save. It does not produce cholesterol during the process of digestion and … [Read more...]
RECIPE: FONDUE BOURGIGNON
RECIPE FOR BEEF FONDUE BOURGIGNON Measure vegetable or canola oil to fill your fondue pot(s) 1/2 full. Heat on the stovetop in a saucepan 'til it reaches 375 degrees.Very hot, but not smoking or (watch out!) boiling. Test the oil by dunking a cube of bread. When bread sizzles immediately upon submersion you're … [Read more...]
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 1/2 t. toasted sesame seeds 1/2 t. mince fresh … [Read more...]
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 … [Read more...]
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 tomato 2 green peppers, cored and sliced into … [Read more...]
RECIPE: BRANZINO MARCO POLO
2 whole branzino, @ 1 lb. each, cleaned 4 scallions, white part only, slivered 1 large shallot, peeled and sliced into thin rings 1/2" of ginger root, peeled and slivered 1 T. soy sauce 1 t. nam pla or other Asian fish sauce cilantro leaves, washed and patted dry 1/4 c. olive oil s&p After getting a prescription you can order these … [Read more...]
TONKA MACAROONS
These Tonka Macaroons have the elegant, lozenge- shaped Ladurée look so terribly in vogue these days. SpecD's earlier, 1.0 version, H.M.S. Macaroons had their own outsider style statement, almost punky with their spikey nugget silhouette. This Tonka Macaroon recipe was whipped up (whip being the operative word) for a fancy-dress New Year's Eve party where a true Parisian … [Read more...]
A DAZZLING MUSHROOM CENTERPIECE: THE GLORY OF FUNGI
The New Year's Eve party invite was billed as "A Finger Food Through Down." The crowd would be a collection of serious NYC foodies. Feeling confident I could hold my own in the culinary contributions department, I pondered a way to pull focus from the accomplished competitors. Eureka! Knowing there would be an abundance of … [Read more...]
OUR TOP 10 BEST LIST FOR 2011
1. Best Meal: Our wedding party. After sharing our lives for 29 years, Steve Russell and I married in September. 125 guests (45 of whom were family, pictured) celebrated in Greenwich Village on a sunny Sunday afternoon overlooking downtown and the harbor. Highlights of our spectacular feast included four types of caviar, toasted ravioli, lobster rolls and a four foot long … [Read more...]
OSSO BUCO (SSD #13)
A nicely turned out Osso Buco is about as Simply Spectacularly Delicious (SSD) a recipe as one can have in one's repertoire. By virtue of there being only two sides of the cut of veal that need browning, it's arguable that this is the easiest braised-meat dish around. When you consider the searing and turning and multiple batches required for a … [Read more...]