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Butterscotch Ice Cream and Date, Macadamia Nut, Coconut Cookies This ended up being a little too rich for me, but the ice cream and the cookies were both delicious. Butterscotch Ice Cream 1 cup packed brown sugar2 Tablespoons of butter1 Tablespoon rum1 1/2 cups heavy cream2 cups half and half6 egg yolks Heat ...
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Lunch at Le Perroquet Circa 1977 Jovan Treboyevic, a particularly brilliant Chicago Restaurateur passed away on January 13th-he was 89. He also owned Jovan's and a private dining club Les Nomades. I never met him, but I did have lunch at Le Perroquet in 1977. It was one of those unforgettable meals that food obsessed people always carry with them. The restaurant was located on Walton Street in the heart of Chicago's Gold Coast. ...
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Gumbo z'Herbes I wanted to post one more New Orleans recipe I made recently, this was quite delicious. I didn't make a roux, so it's not a proper gumbo, but the flavors are superb and sometimes a lighter broth is more welcome than the thicker roux gumbos. This gumbo, also known as green gumbo has so many variations and greens that you can add-the more the better. 1 whole chicken1 large ham hock1 pound ...
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Happy Mardi GrasI taught this menu twice this month at two different Dierberg locations, both classes were sold out, and several students said they were planning their own crawfish boils. I know ...
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Breakfast at Cafe Osage at Bowood FarmI don't ...
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Dr Pepper BBQ Ribs for Superbowl We're not really big sports fans here, but any excuse to make ribs and have people over is ok with me. These ribs turned out really good-they are sticky and sweet, but not as sweet as the popular commercial sauces like KC or Sweet Baby Ray's- which I find a little too cloying. I soaked the ribs overnight in salted Dr Pepper, remove them from the brine a couple of hours ...
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Chiliquiles I'm not sure if this is Mexican or Tex-Mex, but I do know that Chiliquiles are probably now served in cities across the country. Maybe my cousin Kevin will read this and enlighten us, as he is an expert in all things Texan (he's an alum of Texas Tech, and a resident of Plano,Tx), since his wife is Mexican he's pretty knowledgeable about things Mexican. So Kevin, is it Mexican or Tex-Mex and what is the ...
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Mussels with Black Garlic Black garlic seems to be the "IT" ingredient of the moment. It was originally a food supplement used in Japan and Korea where it goes through a fermentation process which ...
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Pork Loin Stuffed with Ham, Swiss Cheese, Saurkraut, and Apples 1 boneless pork loin, about 4 pounds, butterflied and pounded1/4 pound ham, thinly sliced1/4 pound Swiss cheese, thinly sliced1 1/2 cup saurkraut1 apple, peeled and diced1 pound carrots1 pound potatoes1 pound turnips1/2 pound pearl onions1 cup white wine1 1/2 cup chicken stockSprigs of fresh Rosemary and Thyme Lay out the butterflied and pounded loin with the cut side up. Cover the surface with a layer of ...
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Heavenly HotsThese are without a doubt the lightest, most tender, ehtereal pancakes south of St Peter's Gate. Amanda Hesser's Recipe Redux column in this Sunday's NY Times features this dish. Her descriptive adjectives for these cakes are "feathery, creamy, and tangy". The cakes are the creation of chef Bob Burnham-I could find no information on him other than what I read in the Times article. He once worked for John Hudspeth who opened Bridge Creek Cafe in Berkley in ...
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Coq au VinThis is a hopelessly frumpy and old-fashioned dish that never fails to charm and seduce everyone, when care is taken in the preparation. It can be a glorious chicken stew, but often it becomes a throw everything in a pot and cook for an hour, or something out of the crock pot to which chicken and wine were added. The literal translation is, of course, cock with wine, and is supposed to be made ...
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New Year's DinnerNew Years at Gallagher's was a great success. We had two seatings and both were almost totally sold out-the early seating on New Years is sometimes hard to sell-everyone wants to eat ...
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Petite Fillets with Green Peppercorns, Port Wine, and StiltonLast week Whole Foods had a sale on Stilton, so I couldn't resist buying some. That paired with a call from my meat supplier about an abundance of 4 ounce steaks-accidentally cut too small-could I use them for a much reduced cost. Indeed I could use all of it. This is a great sauce for Winter, so rich and complex, we used to make it at the Richard Perry ...
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Sun-dried Tomato Pesto Palmiers Traditionally Palmiers (Palm Leaf) are a puff pastry sugar cookie. Here I used a savory filling of sun-dried tomatoes instead of sugar. They are excellent with a glass of Champagne or a martini. 1 sheet of puff pastry makes about 15 slices, cut about 1/2 to 3/4 inch wide.1 large bunch of fresh basil1/2 cup sundried tomatoes2 garlic cloves2/3 cup pine nuts1/2 cup olive oil2/3 cup grated parmesan cheese Coarsely chop the ...
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Hangtown FryThis omelet became famous in the gold rush era of Northern California. Legend has it being served to both miners striking it rich in the gold fields as well as a popular request for the last meal for men about to be hung. It is a rich dish, and I don't prepare it too often but it is one of my all time favorite omelets. I fill my omelet with oysters, fried in cornmeal and a little cheese, ...
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Kitchen Conservatory Cooking ClassAnother really terrific evening teaching a class at Kitchen Conservatory last night. I really do get to know alot of interesting people. I seem to do ...
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Champagne, Fried Oyster Tostados, and New Art We acquired a new painting this weekend. It is titled "Woodlawn #5" by William Quinn. It was painted in 1979 by Mr. Quinn when he was a ...
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Spaghetti For Breakfast This was Sunday morning's breakfast, a take on the Italian Carbonara. Traditionally the eggs are just scrambled into the hot noodles and cooked that way. I fried the eggs in the bacon drippings and placed them whole on top of the pasta which had been tossed with the cooked bacon and a little cream. It was really luscious, with the yolk making a rich eggy sauce. Unbelievably I had no parmesan cheese-can ...
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Weiner Schnitzel , Spaetzle, and Apple FritterI'll be running this special in the restaurant for the month of October. German food isn't at the top of the food trends, which all seem to be fixated on Italy and Spain at the moment, but they seem to always be welcome this time of year. For this ...
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Baetje Farms Bloomsdale Local farm cheeses are everywhere. I picked this goat's cheese up at Soulard's Farmer's Market last week. Baetje farms is located in Bloomsdale Mo. and the shape of ...
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Roti de Porc, poele (Casserole Roasted Pork)Another Julia Child recipe. Since the "Julie /Julia" movie came out, Julia's book and recipes are on alot of people's minds lately, mine too it seems. Her recipes are so carefully written and explained, and the results from this one are so succulent and rich. This recipe uses the French technique of poele, which is simply a braised roast and translates as that all-American favorite from the 50's-casserole. ...
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Pear and Parsnip Puree Here is a great little side dish for the changing season. My friend Richard Perry used to make this for his Eat Plan dinners-Hi Rich, if you're reading this. It is a really nice accompaniment to roast pork or chicken for the Fall. 2 pounds of parsnips, peeled and cut into 1" pieces4 medium pears2 tablespoons of honey2 tablespoons melted butterSalt, pepper, and nutmeg to taste1/4 cup cream Blanch the parsnips for ...
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Martha's Apple Blackberry Cake Martha, like much in modern life these days-I'm thinking politics and recent presidents-is a polarising figure. In other words, you're either a fan or a hater, there is no middle ground. So I'm declaring my support for Martha. In my opinion, her magazine is more interesting and beautiful than Gourmet these days. I guess that means I have to start hating Gourmet-at least this month. This cake is from "Living" ...
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Apricot Tart with Ginger Ice Cream1/3 cup butter1/2 cup sugar2 pound apricots, halvedJuice and zest of one lemonIn a 10 inch iron skillet melt the butter, add the sugar and heat until bubbly. Stir in the lemon juice andf zestPlace the apricots, cut side down into the caramel.Cover the top with pastry-pie dough or puff patry worksBake in a 400 degree preheated oven for 25 minutes.Let the tart cool for 10 ...
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Chicken with Garlic Pearls and Pineau de CharentesI used Paula Wolfert's recipe for Chicken with Garlic Pearls and Sauternes-substituting the Pineau de Charentes for the Sauternes (see my previous post on Pineau de Charentes). Her extremely well written recipe is from her book "The Cooking of Southwest France". I used 4 leg quarters (I don't personally care for eating chicken breast) rather than the whole bird called for in the recipe. You'll need to make creme ...
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Pineau de Charentes The bottle says dessert wine, but it is usually served as an aperitif-chilled-served straight up. It is a a fortified wine made of grape juice and cognac fermented together, produced in the Charente region of France. It is usually made with Colombard, Sauvignon Blanc, or Semillon. It is slightly sweet with a definite flavor of cognac. I have read online where it is really out of fashion in France, so ...
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Stuffed TomatoesThis hasn't been the best year for local tomatoes, too cold and wet. But even in an off year, there are some tasty morsels to be found out there. This recipe will stuff about 4 medium tomatoes.4 Tomatoes, scooped out, salted and left to drain upside down for 1/2 hour.Stuffing2 Tablespoons minced anchovy fillet2 Tablespoons minced garlic2 Tablespoons minced shallot2 Tablespoons chopped capers1/4 cup chopped sundried tomatoes1/3 cup olive oil-plus extra for drizzling1/2 cup bread crumbs1/4 cup minced ...
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Brasied Leeks with Tomato VinaigretteThis made a lovely salad last week. I braised the leeks, and served them at room temperature over salad greens topped with fresh tomato vinaigrette. The leeks are nice on their own served hot as a side dish with or without the tomato vinaigrette.For the leeks:4 leeks, trimmed and cleaned, cut in half lengthwise2 Tablespoons of olive oilSalt and pepper1 cup chicken stockIn ...
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More Pickles I've been blessed with lots of neighborhood gardeners leaving extra vegetables at my door. Pickling has always been a way of managing the abundance of harvest. Here I pickled a combination of cherry tomatoes, carrots, whole garlic cloves, red onion, cucumber, and jalapeno slices (I leave the seeds in for extra spiciness), it hasn't even cured totally yet and is already so spicy and good. I put out a small bowl to ...
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Henry Bain's BurgerThis is an unusual steak sauce from Louisville's elite Pendennis Club. Henry Bain was the head waiter for years at the club beginning back in 1880, and he invented the recipe. I have used it for steaks, venison, and duck. Here I spooned it over a burger and served it with the Zuni Zuchinni pickles from my previous post. 1/2 cup chili sauce1/2 cup ketchup1/2 cup A-1 Steak sauce1/2 ...
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Zuni Cafe Zuchinni Pickle Here is a pickle recipe from the Zuni Cafe Cookbook by Judy Rogers (she's from St Louis by the way). Zuni Cafe is one of the legendary restaurants of San Francisco. Judy credits both Chef Mark Miller and "The Joy of Cooking" as the genesis of the recipe. It starts with a cold brine. 1 pound zuchinni (medium sized)1 small yellow onion2 tablespoons of salt Thinly slice the zuchinni and onion on ...
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