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Featuring the best soups, recipes for salads, good desserts, appetizer ideas, gourmet sweets, and romantic meals that are both elegant and unexpected. Free recipies

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RECIPE: CROQUEMBOUCHE

April 6, 2013 by skfsullivan Leave a Comment

CROQUEMBOUCHE: Cream Puffs, Sour Lemon Cream filling and Caramel recipes Not required but nice to have: Copper caramel saucepan  Pastry bag decorating Set Croquembouche form NOTE: Make three batches of this cream puff recipe to provide an ample supply to build an impressive croquembouche.  Freeze extra cream puffs for profiteroles  with ice cream and chocolate … [Read more...]

FRIED ZUCCHINI FLOWERS: A LA EUGENIA BONE

September 1, 2010 by skfsullivan 112 Comments

Oh my, two Gena Bone recipes in a row -- we miss you baby, see you soon! First time I had fried zucchini flowers was years ago at my pal Gena's. As she points out on her blog (click here for a bunch of her nifty recipes) they were a treat in her home growing up, but certainly nothing like that showed up chez Sullivan in … [Read more...]

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...]

STRAWBERRY SOUFFLE – EUGENIA BONE’S ORIGINAL GOURMET RECIPE

May 19, 2010 by skfsullivan 44 Comments

Putting together a dinner for our dear good friend Eugenia Bone, author of the fab Well-Preserved (James Beard Award finalist), At Mesa's Edge and Italian Family Dining (this last one co-written with dad Ed Giobbe), is always cause for something special. Her original gourmet recipes (like this Strawberry Soufflé), bringing together her Italian … [Read more...]

LONG ISLAND BOUILLABAISSE: A CHOICE MEAL

May 16, 2010 by skfsullivan 67 Comments

Even though Bouillabaisse fits the criteria of Spectacularly Delicious -- proper name, special equipment (food mill), and unusual taste and presentation (break out that soup tureen!), I didn't put this at the top of my list as a choice meal. Seemed like there were enough bouillabaisse recipes already out there until I found this recipe for long island … [Read more...]

HASSENPFEFFER: AN ORIGINAL GOURMET RECIPE

May 14, 2010 by skfsullivan 68 Comments

Since rabbit -- as one wag put it, the "other" other white meat -- is riding a wave of popularity I gamely (pun semi-intended) decided to stir up a batch of Hassenpfeffer with an original gourmet recipe utilizing a couple of sources, including dear old Good Housekeeping.   The New Joy of Cooking didn't have a … [Read more...]

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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 […]

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