This is an appetizer you would pay for in a restaurant (and I have) but can make at home. I learned the techniques for this dish in the Napa Rose Cooking School and the recipe is in the cookbook you get when you take the class.
See my page on Demi Glace for the best chicken stock you can get.
Posted in appetizer, dinner, recipe, Sauce
Tagged butter, chicken_stock, dinner, food, lemon_juice, lemon_zest, lobster, lobster_stock, napa rose, saffron, scallop, shallot, thyme, tomatoes, unsalted_butter, vanilla_bean, white_wine
Looking for a quick and easy meal? This one can be done in about 30 minutes and doesn’t require cutting anything up. Easy enough?
This recipe is based on a recipe on Serious Eats.
1) You will need a 10″ – 12″ cast iron pan or a saute pan with high sides.
2) The best way to prepare the garlic cloves is to separate them from the head, take each one and smash it as hard as you can under the broad side of a chef’s knife. At this point you can easily peel the skin off leaving the rest of the smashed clove.
This soup can be made as thick or as think as you like. I used an immersion blender but you can use a standard blender instead if you remember to take the stopper out and hold a towel over the hole to allow the steam and heat to escape. If you want this to be vegan you can use vegetable stock and omit the cream.
This recipe is based on a recipe by Tyler Florence on the Food Network.
Posted in recipe, soup
Tagged basil, bay_leaf, chicken_stock, extra_virgin_olive_oil, garlic, heavy_cream, onion, pepper, salt, tomato, unsalted_butter
This is a dish you would pay for in a restaurant (and I have) but can make at home. I learned the techniques in the Napa Rose Cooking School to make this dish. It takes a long time to prep and is a bit expensive (the veal demi-glace is $25) but is definitely worth it. The best part is you can make it in advance, cook it the next day and it tastes even better. It is wonderful with any side dish, but I found that pan roasted sweet corn kernels go particularly well with it.
The recipe calls for a zinfandel and if you substitute a different wine, make sure it is fruit forward and low in tannins. I used Wilson Creek 2006 Estate Zinfandel when I made it. Whatever wine you use, make sure it is one you would be happy to drink.
Posted in dinner, recipe, Sauce
Tagged andrew_sutton, blackberries, braise, carrots, chicken_stock, fennel, napa_rose, olive_oil, onions, red_zinfandel, sage, short_ribs, thyme, veal_demi_glace
This variation of risotto is perfect for summer. The caramelized corn gives it a hint of sweetness that is accented by the mascarpone cheese. I roast the corn in a skillet but there isn’t any reason you can’t grill the ears of corn and then take the kernels off. Finally, I suggest you use white corn if it is available as it is sweeter than yellow corn.
Servings: 6 Continue reading
Posted in dinner, recipe
Tagged arborio_rice, carnaroli_rice, cheese, chicken, chicken_breast, chicken_broth, chicken_stock, corn, garlic, mascarpone, olive_oil, parmagiano_regiano, parmesan, pine_nuts, rice, risotto, shallot, tomato, vialone_nano_rice, white_wine