Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
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This recipe is a takeoff from Morton’s Steakhouse. (Serves four) 2 T unsalted butter 1 shallot or small yellow onion, diced 1 garlic clove 1/2 t fresh ground nutmeg 3 T AP flour 1.5 C half and half 1.5 lbs fresh spinach, or 1/2 lb frozen 2/4 C grated cheese, mozzarella or cheddar 2 oz …
When doing a stagiaire at The George Town Club one afternoon, I prepared a batch of pommes de terrre rissolee. The chef placed two “football potatoes” on each entree plate as an amuse-bouche, to the delight of the club dinners. The French classic sauteed/roasted potato dish called Pommes de Terre Rissolees calls for small potatoes …
Soft shell crabs are in season and if you live near the Chesapeake Bay you gotta have them. Here’s how: Clean them or have your fish monger do it; drench them generously in a mixture of Wondra flour, cornmeal, salt and pepper; place the crabs belly side down in a medium hot skillet with peanut …
As a Minnesota youth with a dad that hunted, a platter of roasted teal ducks was autumn fare. It was usually served with wild rice–also a product of Minnesota. Wild rice comes from a marsh grass and is much harder than rice and therefore takes far more boiling time. Prepared properly, it’s fluffy, nutty and …
I have not posted this dish, which is a favorite of mine, because it is a bit of a chore to make it right. But its time has come. The occasion was dinner for four. I served soft shell crabs on a bed of ratatouille. Ratatouille is a vegetable stew always comprised of equal portions …
Brussels sprouts are coming into season, just in time for the holidays where they make a good side dish. But how to put enough zing in them to get the grand kids to eat them? Answer? Brown ’em. Here’s how: 1. Trim off the root tips with a sharp knife and remove the loose leaves …
I had a very large broccoli bunch that was at the toss-or-cook stage of creeping whiteness. (BTW, it turns white from the inside out so, if you see any white on broccoli tops at the market–pass it by.) So here’s how the rescue op went down: Cut the broccoli bunch into florettes (a kitchen shears …
For a Christmas Day dinner salad we wanted something light and amusing, since the entree was Osso Buco Milanaise with Butternut Squash Soup and mashed potatoes and parsnips–all pretty heavy stuff. So here we have fresh tender watercress simply dressed with sugared rice wine vinegar. On top of that is one small just-sauteed crab cake, …
The Wall Street Journal had an article about this stuff. So I got some from The Spice House in Milwaukee–my reliable Internet go-to supplier. Lift the lid and one can smell and almost see the power of this aromatic spice. It is described as a flavor booster. Not many of them around: MSM, garam masala …
Tomato Concassé, which is French for a coarsely chopped tomato mixture that is prepared and then used for the tomato based dishes of the day. A concassé (kawn-ka-SAY) is a roughly chopped product not ready for the table. It’s a base-tomato,-tomatillos, -potato, or whatever. The idea here is that, during the height of the tomato …