regal | Spectacularly Delicious

TARTLETTES AVEC PISTACHE ET CARAMEL A LA ANTONIN CAREME

July 15, 2010 by skfsullivan 6 Comments

This recipe had a starring role at the Kitchen of the Year in Rockefeller Center this summer! Click for video. For a real mind-blowing read don't miss Cooking for Kings: Antonin Carême, The Life of the First Celebrity Chef by Ian Kelly. It takes you on a mind-blowing journey back in time to the dizzying heights of extraordinary cuisine of the early 19th … [Read more...]

POTAGE PRINCESS DORIA

January 29, 2010 by skfsullivan 8 Comments

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...]

PRESERVED LEMON MUSTARD

I have a theory why home-made mustard stands out from commercial brands: store-bought mustard is processed to be shelf stable, i.e. heated and sealed, which in effect cooks it. Soaking and grinding the seeds at home results in a fresher, spicier, more mustardy result. This preserved lemon mustard has a lot of personality – sharp, […]

GRILLED CORN RELISH

Because why not? Making corn relish is an annual event here on Springy Banks. Come the holidays, it’s one of our most-requested condiments. This summer I added a new twist, grilling the corn first, giving a toasty, tawny flavor. Due to its popularity I always put up a whole bushel of corn. It might look daunting […]

WATER-CURED OLIVES, PICKLED GREEN ALMONDS, WHEY-PICKLED PEPPERS: WHAT I’VE LEARNED

This summer I tried my hand at few new types and techniques for pickling. The sub-head on this post is What I’ve Learned. Spoiler: It might better be called I Tried It So You Don’t Have To. Here goes. At my neighborhood green grocer in Astoria, United Brothers Fruit Markets, there’s always an enormous variety […]