As promised, here's another doozy from Le Bec-Fin Recipes by George Perrier, a true choice meal for the discerning palate. The intro to this dish says the lobster recipe was created for the chef's first appearance on the Letterman show, which must have been pre-heart attack Dave, as the recipe calls for a prodigious amount of butter. One of the best … [Read more...]
ORIGNAL GOURMET: BRAIDED SALMON AND SOLE
Used bookstores are treasure troves of spectacularly delicious recipes. This original gourmet stunner is from Le Bec-Fin Recipes, by Georges Perrier. A million years ago I was at a fancy catered lunch with some chefs flown in from who-knows-where. The only memorable thing about that meal was a braid of different kinds of fish. So you can imagine my … [Read more...]
Recipes for Salads: Roasted Asparagus with Egg
Although asparagus is available year-round, spring still stimulates the appetite for great recipes for salads and first courses. I've found that steaming and (shudder) boiling asparagus are the least flavorful methods. At the very least, sauté them in butter or olive oil, or better yet, toss with oil and roast in a hot oven or give them a good … [Read more...]
POTAGE PRINCESS DORIA
A recent New York Magazine piece by Gillian Duffy told the story of a Princess Doria who lived in the St. Regis Hotel during the days of Lespinasse. Her special relationship with Chef Gray Kunz gave her the unique privilege of taking the restaurant's meals in her suite, including this Potage Princess Doria. My pal Bernard was a … [Read more...]
FIRECRACKER DUMPLINGS
Who doesn't like a dumpling? And the fun of going to dim sum in Chinatown, selecting the most intriguing (and least threatening) offerings as they pass by? The best part is when you take a chance and try something new, like this recipe for firecracker dumplings, and it's really, really good. I've heard dizzying stories from friends … [Read more...]
MOZZARELLA EN CAROZZA
It was back in college that I started on my food journey, just before I tried the Mozzarella en Carozza. In my first apartment the height of my culinary sophistication was a dish called Monster Chicken. A split chicken, skin side up, a whole can of undiluted cream of celery soup spread over. Under the broiler (never turning it over) until it was a … [Read more...]
Fruits de Mer: Violets
At the risk of sounding all Gwynethy/Goop about this, I do want to share an exquisite delicacy that's extremely rare -- and yet so spectacularly delicous it should get its own PR firm. I'll do my best. You know those fabulous brasseries in Paris with all the shellfish displayed outside? And the wonderful towers of fruits de mer laden with oysters and all other … [Read more...]