Posts by jpdstudio
Duck Confit in an Oven Bag
Makes 4 servings Hands on time: 15 to 20 minutes Total preparation time: 2 hours 45 minutes 1 1/2 table spoons kosher salt 1 tablespoon minced garlic 1 tablespoon finely chopped fresh thyme 3/4 teaspoon ground allspice 1 bay leaf, preferably Turkish, crumbled One 5-pound duck, cut into 8 pieces,…
Braised Short Ribs
Makes 4 servings Hands-on time: 30 minutes Total preparation time: 3 hours This is actually an adaptation of a recipe by a very talented New York chef named Tom Valenti. Who (no pun intended) is known for his stick to your ribs cooking. We ran the recipe in Gourmet many…
Roasted Salmon with Warm Lentil Salad
Makes 4 servings Hands-on time: 20 minutes Total preparation time: 30 minutes My favorite way to cook salmon when I am in a rush is simply to drizzle it with a little olive oil and lemon and then to roast it in the oven. As long as you don’t overcook it, the…
Seared Snapper with Gazpacho Vinaigrette
Makes 4 servings Hands-on time: 25 minutes Total preparation time: 30 minutes Every cook knows that fish has to be perked up with a little acid, even if it’s just a spritz of lemon or lime. This gazpacho vinaigrette addresses the problem head on. Gazpacho is a Spanish soup with many variations,…
Steamed Mussels in Curried Coconut Broth
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 20 minutes This is about as exotic as any recipe in this book. It calls for a few ingredients that you might have to search for: Kaffir lime leaves, lemongrass, and curry paste. You can find all of them in Asian markets…
Risotto Terrazzo-man Style
Makes 6 servings Hands-on time: 15 minutes Total preparation time: 25 minutes This recipe is an ode to the Bertin side of my family – my father’s mother’s family. The Bertin’s were traditional terrazzo artisans – my Dad is one of the last. They were hard-working guys from Friuli who could do beautiful…
Grilled Swordfish with Salsa Giallo
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 35 minutes Salsa Giallo always ends up on the menu at A Voce in the summertime, when we have beautiful local peppers and tomatoes. Salsa Giallo is my fancy name for “yellow sauce.” It’s super-super-easy, and great with grilled fish like tuna or…
Chicken Leg Cacciatore with Sweet Peppers, Fennel, and Green Olives
Makes 6 servings Hands-on time: 10 minutes Total preparation time: 30 minutes I love Chicken Cacciatore. When I opened up A Voce, some – what do you call them? – ah – food snobs, and even some chefs (who will remain unnamed) busted my chops about it. “Who puts chicken cacciatore on a…
Sautéed Duck Breast with Gingered Grape Sauce
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes Duck and fruit are a classic combination, humans having long ago figured out that the acid in oranges, apples, or pears acts as a great counterbalance to the richness of the duck. Here I’ve used grapes, because I think grapes…
Lemon Chicken
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 35 minutes For the longest time torikatsu chicken was one of my favorite Japanese takeout items. In fact, I loved this dish so much that I pretended it wasn’t fried. Alas, one day I confirmed the awful truth. Heartbroken, I decided to…