Corked & Forked: Four Seasons of Eats and Drinks
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Alternatively, to prepare the salad tableside, arrange the grilled romaine, along with the ingredients for the dressing, on a small table close to the guests. Whisk together the dressing just before serving, then plate and dress each salad according to taste, followed by a sprinkling of Parmesan. Oysta Rockafella The original recipe from the nineteenth century is still a well-guarded secret. However, with a little help from my friends in Louisiana, this preparation is the closest to the real
and hot pepper flakes, and sauté until the garlic is lightly browned, about 1 minute. Add the onions and sauté until translucent, about 2 to 3 minutes. Add the beans and tomatoes, and bring to a simmer. Reduce the heat to medium and simmer for 2 minutes. Add the vegetable juice, and simmer for 3 minutes. Add the salt and pepper, and serve. Yiaourti me Meli (“Yogurt with Honey”) Greek yogurt, which is much denser and more velvety than most yogurts, is the star of the show. If you have it, a
place a pickle on each plate and top with a dollop of crème fraîche, then a scallop. Serve immediately. Chocolate Pot de Crème Fraîche with Dark Cherries This is so easy to make it’s reckless. A suggestion regarding cherries: perfectly ripe ones will be firm and still have their stems attached. Also, when melting the chocolate, take care to not overheat the mixture; a rapid boil will curdle the mixture and ruin the dish. SERVES 4 2¼ CUPS CRÈME FRAÎCHE 12 OUNCES DARK CHOCOLATE, CHOPPED INTO
processor or blender to make a paste. In a sauté pan over medium heat, heat the sesame oil, then add the mustard seeds. When the seeds start to sputter in the oil, add the remaining whole shallots, the shallot paste, and the salt. Stir every 3 to 4 minutes. When not stirring, keep the pan covered, cooking for 10 to 15 minutes, or until the shallots are slightly browned. Add the lemon juice, bay leaves, cayenne, onion powder, curry powder, and sugar, along with � cup of water. Cook over medium
POTATOES (ABOUT 4½ CUPS), QUARTERED 1 CUP MAYONNAISE 1 SHALLOT, MINCED 1 TEASPOON DIJON MUSTARD 2 TEASPOONS KOSHER SALT 1 TEASPOON FRESHLY GROUND BLACK PEPPER 2 GARLIC CLOVES, MINCED 6 SLICES PROSCIUTTO (ABOUT 2 OUNCES), THINLY SLICED 2 TEASPOONS ITALIAN PARSLEY, CHOPPED 1 BUNCH ARUGULA (ABOUT 1½ CUPS), TORN INTO BITESIZED PIECES In a large sauté pan over high heat, boil 1 gallon of water with the salt. Carefully add the potatoes, and bring the water back up to boil for 2 minutes.