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Basic Pie Dough

Basic Pie Dough

| February 21, 2012 | 0 Comments

1 Servings 2 cups All-purpose flour 1/2 Tsp Salt 6 Oz Cold unsalted butter, cut into cubes 1/4 cup Ice cold water, to 1/3 cup To prepare the dough by hand, combine the flour and salt in a stainless steel bowl, using a pastry knife mix well. Add the cold butter cubes to the flour [...]

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Basic Risotto

Basic Risotto

| February 21, 2012 | 0 Comments

1 Servings 1 cup Arborio rice 2 Tbl Olive oil 1 large Onion, peeled, diced fine 1/2 cup Dry white wine 2 1/2 cups Chicken stock 2 Tbl butter, Unsalted 1/4 cup Freshly-grated Parmesan cheese 2 Tbl Heavy cream Pick through the rice to remove any stones or foreign matter, but do not wash the [...]

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Open Faced Portobello-Swordfish-Pancetta Club

Open Faced Portobello-Swordfish-Pancetta Club

| February 21, 2012 | 0 Comments

4 Servings 4 large Portobello mushrooms, stems removed, through the middle, Halved 4 thin Swordfish steaks – (1/4″) Olive oil Salt, to taste Freshly-ground black pepper, to taste 1 Oz Fresh thyme, stems removed 2 Tbl Lemon zest 4 Slice Country bread, boule loaf 1/2 cup Mayonnaise 1 Tbl Chili puree 1/4 LB Italian pancetta [...]

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Goat Cheese Croutons

Goat Cheese Croutons

| February 21, 2012 | 0 Comments

1 Servings 1 French baguette, in 1/4

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Soft Herbed Polenta

Soft Herbed Polenta

| February 21, 2012 | 0 Comments

4 Servings 2 cups Whole milk 1 cup Cold water 1/2 Tsp Salt 1 cup Cornmeal 4 Tbl butter – (1/2 stick), Unsalted 3 Tbl Freshly-grated Parmesan cheese 3 Tbl fresh herbs, Chopped (such as thyme, parsley and chives) Combine the milk, water, salt, and cornmeal in a 2- or 3-quart heavy-bottomed saucepan. Stir with [...]

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Rosemary Garlic Oil

Rosemary Garlic Oil

| February 21, 2012 | 0 Comments

1 Servings 1/2 cup Extra-virgin olive oil 3 Garlic cloves, slivered 1 1/2 Tbl Fresh rosemary needles – (abt 2 sprigs) (or 1 tablespoon rosemary), Dried 2 pinches Salt, preferably coarse Generous grind of coarse black pepper Combine all the ingredients in a small glass jar with a lid. Let stand at room temperature at [...]

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Bouillabaisse Or Fulton Market Fish Chowder

Bouillabaisse Or Fulton Market Fish Chowder

| February 21, 2012 | 0 Comments

4 Servings 1/4 cup Olive oil 1/4 cup Finely-chopped garlic 1/2 cup Canned plum tomatoes, drained, seeded and, Diced 1 Tsp Saffron threads 10 large Fresh basil leaves – (10 to 12), shredded 2 LB Assorted fish such as, snapper, halibut, sea bass, monkfish, skinned, boned, and cut into large chunks 1 LB Fresh shrimp, [...]

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Sea Bass Steamed With Lemon Grass And Chili Mushroom Broth

Sea Bass Steamed With Lemon Grass And Chili Mushroom Broth

| February 21, 2012 | 0 Comments

4 Servings 1 cup Fish stock 1/4 cup Dry sherry 1/4 cup Low-sodium soy sauce 3 Fresh lemongrass stalks, crushed 2 Tbl Peeled, finely-chopped fresh ginger 1 Chili pepper (or 1/4 teaspoon red pepper), Crushed 1/4 cup scallions, Chopped 12 large Fresh shiitake mushroom caps 1 Small Bok choy, washed, and , sliced into wedges [...]

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Espresso Sauce

Espresso Sauce

| February 21, 2012 | 0 Comments

1 Servings 1 cup Whole milk 1 Vanilla bean 4 Egg yolks 1/3 cup Granulated sugar 1/4 cup Strong espresso coffee 1/2 cup Heavy cream Pour the milk into a heavy-bottomed pot. On a cutting board, split the vanilla bean down the middle and, using the tip of your knife, scrape all the seeds into [...]

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Pan Fried Rainbow Trout

Pan Fried Rainbow Trout

| February 21, 2012 | 0 Comments

4 Servings 4 Rainbow trout – (abt 12 oz ea), whole, and butterflied,, bones removed, Skin On (ask your fish dealer to do this for you Salt, to taste Freshly-ground black pepper, to taste 2 Tbl Olive oil 2 Tbl Butter 1/2 pint Cherry tomatoes, washed, cut through the center in two 2 Tbl fresh [...]

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