Thursday March 22, 2012
Made In America
by Lucy Lean, is inspired by turn-of-the-20th century regional American cookbooks. Lucy Lean, former editor of edible LA
has delved through thousands of traditional recipes to define the 100
that best represent America's culinary legacy, and challenged today's
master chefs to deconstruct and rebuild them in entirely original ways.
The result is the ultimate contemporary comfort food bible for the home
cook and armchair food lover.Lean has traveled America, photographing and
interviewing master chefs, and collecting recipes--many of which have never been
published before or were created especially for this book. Each recipe is
enhanced with an introduction that includes the background and origin of the
dish and a unique profile of the chef who has undertaken it, as well as
sumptuous photographs of the dish, chef, and restauran
t.Representing the entire United States, chefs have
been selected for their accomplishments, talent, and focus on local and
sustainable cooking. From Ludo Lefebvre's Duck-Fat-Fried Chicken with Piquillos
Ketchup to Alain Ducasse's Gratinéed French Onion Soup to Mario Batali's
Pappardelle Bolognese to John Besh's Jumbo Louisiana Shrimp to April
Bloomfield's Spicy Ginger Whoopie Pies, Made in America showcases our
favorite dishes as conceived by our finest chefs.
"This bright, clean, generous cookbook is a joy to read. Lucy Lean did a
wonderful job marrying the right chefs to vintage American recipes.
Jose Garces' Keswick Cheese Fondue, a riff on a Welsh Rare-bit from Mrs.
S.T. Rorer's Philadelphia Cook Book
of 1886, uses aged cheddar
from a local creamery in Pennsylvania. All the chefs in the book sound
so proud to show off their reinventions. And they should be! The 'chef's
tips' sidebars throughout will help us at home turn out dishes destined
to be new American classics."
-- Beth Goehring, Editor-in-Chief, The Good Cook Book Club
in America is a celebration of the contemporary American food
landscape. Be inspired by some of this nation's finest and most
influential chefs as they help you navigate from coast to coast."
-- Bobby Flay, Chef and restaurateur
Lean has given us a unique perspective on classic American dishes,
bringing a modern chef's twist to our nationally-treasured favorites."
-- Joe Bastianich, Restaurateur and Winemaker
wonder how a world-renowned chef creates a recipe? Author Lucy Lean
travels the U.S. to challenge chefs to recreate family classics, and
gives us a peek into the kitchen
and into the brilliant minds of master chefs."
-- Jaden Hair Author Steamy Kitchen Cookbook (steamykitchen.com)
Post a Comment
Posted by terry dagrosa at 11:11AM on March 22 in books & music
/ Comments (0)
Thursday March 15, 2012
Described as a "rugged, clandestine, colonial American tavern", Freemans Restaurant is a cool, hot spot for your a casual, but special date. The restaurant is made up of a collection of smaller rooms and boasts a dazzling display of taxidermied wall hangings and dioramas - much like a quirky English hunting club.
The restaurant is located at the end of Freeman Alley off Rivington (between the Bowery and Chrystie Street) in New York. Think baby back ribs, grilled trout, filet mignon with horseradish dip, quail, and the always scrumptious bananas foster or carrot-walnut cake. Everyone I know said you can't go wrong with either the dinner or their fabulous brunch.
Post a Comment
Posted by terry dagrosa at 11:11AM on March 15 in Romantic Restaurants
/ Comments (0)
Wednesday March 14, 2012
Have you ever met someone with a dream so passionate that nothing will get in its way? Its a beautiful thing and quite exhilarating to experience a relentless commitment behind a concept and then to realize...it just might come true. Well here is a little story of passion, desire and someone that is "making whoopie" and lovin' every minute of it.
After a long career in politics, Beryl Hall escaped Capitol Hill and opened B. Hall
a boutique bakery located in Washington, DC with a focus on making Whoopie Pies that are driving people mad with delight. People just LOVE them!
"We started with five flavors and are now up to 25 seasonal flavors. We
support as many local vendors as possible, and use only the best
ingredients, many organic, to make our pies rich and delicious. Our
upcoming Spring assortment features Strawberries and Cream, Chocolate
Raspberry, Coconut, French Lemon and Hummingbird. We have shipped our
Whoopies all across the country and have loyal customers from Maine to
Its been three years now and its just starting to
take off. Daily Candy did it's magic with a featured story and they were
off and running! B. Hall received all 5-star ratings on The Knot (a
huge wedding website) earning them the BEST OF WEDDINGS 2012 award, and
over the years they have been featured in Food and Wine magazine, the
Baltimore Sun, Washington Post Express, and have been selected for the
USA TODAY Mother's Day Gift Guide. Not bad. So here is the purpose of this post
. We have a very talented lady who needs a little boost to see her dream climb the next level. So if you are a "play-it-forward" kind of person and have the ability to help, read on:
Beryl Hall: "We still rent kitchen space but must buy our own equipment and ask your help to grow. I desperately need a new oven and another fridge and want to expand my marketing beyond the wedding community. One of my clients and his husband - whose wedding I catered - suggested I try Kickstarter to help fund our expansion. Our customers love us and we ask your help to expand so we can make more people smile with our Whoopie Pies."
A page has been created on Kickstarter
so she could raise the money and she is so close! She needs to raise the money before March 15
because the sale for the oven she needs closes that day. If you love Whoopie Pies and helping a dream come true...a little donation would mean so much to Beryl.
Let's face it: Everybody needs a little Whoopie every now and thenAbout B.Hall Whoppie Pies
Beryl Hall's background is politics and interior design, but good food and entertaining have been a part of her life. Her mother was a fabulous cook and there was always something wonderful coming out of the family kitchen. Their house was the place people gathered.
Beryl had a sweet tooth, and was intrigued when all sorts of cupcake places popped up around town. She found the offerings were fabulous, but too big for one person. If only she could have just a little taste of something sweet and delicious to satisfy her. An article in the New York Times Food section about Whoopie Pies was a revelation. Here was a little cupcake in a sandwich form that she could bake up into any size or flavor she wanted. B. Hall's first Whoopie Pie came out of the oven within hours.
Since then, she and her staff have tested many, many recipes and baked thousands of Whoopie Pies. Her little Whoopies have traveled from Maine to California. They have been the centerpiece of birthday parties and baby showers, as well as office meetings. They have been sent as client thank you gifts and Father's Day presents. But best of all, they make people smile.
Post a Comment
Posted by terry dagrosa at 11:11AM on March 14 in / Permalink
/ Comments (0)
Monday March 12, 2012
I have always been a fan of Beef Stroganoff, but in honor of Meatless Mondays here is a vegetarian variation. You can use your favorite mushroom mix: go for white button, crimini, portobello, shiitake, morel, chanterelles, morels, and/or oyster mushrooms. And as I like to spice things up a notch I top each dish with a pinch of red pepper flakes. For those meat lovers who insist...here is the link to a delicious Beef Stronganoff
recipe. Mixed Mushroom Stroganoff
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion or 1 large shallot, finely diced
- 1 pound mixed mushrooms, chopped and washed
- 1 leek, thoroughly cleaned, sliced into 1/4" rings
- juice of 1/2 lemon
- salt and pepper
- 1/4 cup white wine to deglaze the pan
- 1/2 cup sour cream
- 2 tablespoons of all purpose flour
- 1/8 cup chopped flat leaf parsley
- Pappardelle or Egg noodles
- Garnish Parsley
- Cook the egg noodles per the instructions (al dente)
- In a hot skillet add butter, olive oil and shallot cooking until the shallot is translucent.
- Add and saute the mushrooms. Cover and cook for about 8 minutes.
- When the water from the mushrooms dissolves, add a dash more olive oil, oregano, lemon juice and add leeks. Cook for 5 more minutes.
- Add salt and pepper to taste. Cook until all liquid dissolved and mushrooms are browned.
- Note: If adding asparagus tips do so now
- Add white wine to deglaze the skillet, scraping all bits to the center of the pan.
- Add sour cream and slowly mix together, blending all ingredients.
- Sprinkle flour over the sauce to slightly thicken
- Add parsley and mix together.
- Add cooked pasta and heat thoroughly.
- Season with salt and pepper, if needed and serve with your favorite red wine.
Post a Comment
Posted by terry dagrosa at 11:11AM on March 12 in International: Italian
, pasta dishes
/ Comments (0)
Friday March 09, 2012
Simplicity is key with this tempting dessert: Strawberries with Whipped Sweet Cream
- Fresh Strawberries with Sweet Cream Bliss Topping
- 1 container (8 ounces) light or fat free frozen whipped topping, thawed
- 1/2 cup Coffee-mate Natural Bliss Sweet Cream
- 25 to 50 large fresh strawberries
- Raw or brown sugar (optional)
- Combine whipped topping and Coffee-mate in large bowl; stir gently to combine.
- Spoon about 2 tablespoons of the mixture into small individual bowls; top with 1 to 2 strawberries.
- Sprinkle with sugar.
Post a Comment
Posted by terry dagrosa at 11:11AM on March 09 in / Permalink
/ Comments (0)
Monday March 05, 2012
On a blistery cold winter's night soup becomes my comfort food and this Thai Curry Chicken Soup with sweet potato surely did the trick. I consider this an easy recipe with one caveat--you may need to invest in an array of Asian spices that you might not typically find in your pantry such as Thai Curry Paste, Nam Pla or Nuoc Nam Fish Sauce, and all kinds of chilis. But trust me, once you have these exotic flavors as part of your repertoire you will search for more Thai recipes to explore the seductive flavors of this cuisine. Spicy Curry Noodle Soup with Chicken and Sweet Potato
Bon Appetit Best of the Year (2008)
Recipe from MAI PHAM of Lemon Grass restaurant Sacramento
- 2 tablespoons vegetable oil
- 3 tablespoons chopped shallots
- 3 garlic cloves, chopped
- 2 tablespoons minced lemon grass (from bottom 4 inches of about 3 stalks, touch outer leaves discarded)
- 2 tablespoons minced, peeled fresh garlic
- 2 tablespoons Thai yellow curry paste
- 2 tablespoons curry powder
- 1 teaspoon hot chili paste (such as sambal oelek)
- 2 13.5 - 14 ounce cans unsweetened coconut milk, divided
- 5 cups low-salt chicken broth
- 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 2 teaspoons sugar
- 3 cups snow peas, trimmed
- 2 cups 1/2-inch cubes, peeled red-skinned sweet potato (1-2 potatoes)
- 1 pound dried rice vermicelli noodles or rice stick noodles
- 3/4 pounds skinless boneless chicken thighs, thinly sliced
- 1/2 cup thinly sliced red onioin
- 1/4 cup thinly sliced scallions
- 1/4 cup chopped fresh cilantro
- 3 red Thai bird chilies or 2 red jalapeno chiles, thinly sliced with seeds
- 1 lime, cut into 6 wedges
- Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium low.
- Stir in curry paste, curry powder, and chili paste.
- Add 1/2 cup of coconut milk (scooped from the thick liquid at top of can). Stir until thick and fragrant, about 2 minutes.
- Add remaining coconut milk, broth, fish sauce, and sugar: bring broth to boil. Keep warm.
- NOTE: This can be made 1 day on advance. Refrigerate until cold, then cover and keep chilled
- Cook snow peas in a large pot of boiling salted water until bright green, about 20 seconds. Using a slotted spoon, remove peas form pot, place in a strainer, rinse under cold water to cool. Place in a small bowl and set aside.
- In the same large pot, using the existing salted water, add sweet potato and cook until tender, about 7 minutes. Using a slotted spoon, remove potatoes and rinse under cold water to cool. Place in a small bowl and set aside.
- Bring salted water to a boil (add a little more water if need be) and cook noodles until just tender, but still firm to the bite, about 6 minutes. Drain, rinse under cold water to cool. Transfer to a microwave-safe bowl.
- NOTE: This can be made 1 hour ahead. Let stand at room temperature.
- Bring both to simmer. Add chicken, simmer until chicken is cooked through, about 10 minutes.
- Add sweet potato, stir in to heat through about 1 minute.
- Head noodles in microwave in 30-second intervals to warm. Cut noodles with a scissor if too long.
Plating the Dish
- Divide Noodles among bowls
- Divide Snow peas and hot soup among bowls
- Scatter red onion, green onion, cilantro, and chilies over soup.
- Garnish with lime wedge and serve.
Check out Pleasures of the Vietnamese Table Cookbook for more enticing Thai recipes by Mai Pham
Post a Comment