Entrees
Peking Style Duck Wraps
Makes 8 wraps, 4 servings Hands-on time: 25 minutes Total preparation time: 25 minutes Ginger Hoisin Sauce (recipe follows) 1/2 medium napa cabbage 1 medium jicama 1 medium red bell pepper 4 medium scallions 3 tablespoons seasoned rice vinegar Kosher salt and freshly ground black pepper 1/4 teaspoon hot red…
Bistro Duck Breasts
Makes 4 servings 6 Peking duck breast halves Kosher salt 1 shallot, minced (about ¼ cup) 1 cup chicken broth ¼ cup dry red wine 2 teaspoons coarsely crushed black peppercorns 1/2 teaspoon cornstarch dissolved in 2 teaspoons water 2 teaspoons Dijon mustard 1 tablespoon unsalted butter Score the skin…
Turkey Keema with Sweet Potatoes and Stuffed Peppers
Note: we did a double recipe for 8 people because we were -re-using the leftovers later in the week. The recipe for 4 and for 8 are below. You should make the recipe for 8 if you are planning on preparing the stuffed peppers later in the week. For 4…
French Onion Soup Burger
If you’re a fan of traditional French onion soup – and who isn’t? – you’re going to love this burger. It’s kitted out with all of the ingredients that make the soup such a treasure – tender, browned onions, beef broth, red wine, Gruyere cheese, and French bread – and…
Alsatian Cheese and Onion Pie
Start to finish: 1 hour 15 minutes Servings: Makes three 10- x 12-inch pizzas 6 ounces bacon, sliced thin crosswise 4 cups thinly sliced onion salt and black pepper 8 ounces crème fraiche 1 large egg yolk pinch nutmeg 3 ounces coarsely grated gruyere cheese Pizza dough (recipe below) or…
Tagliatelle with Passata, Parmesan Cream and Prosciutto
Serves 4 150 gram (5 ounces) thin sliced prosciutto, cut into strips 200 milliters (3/4 cup) whole milk Salt and pepper to taste 50 grams (1/3 cup) butter 50 grams (1/3 cup) 00 flour or potato starch 100 grams (3 1/2 ounces) finely grated Parmigiano Reggiano 250 grams (10 ounces)…
Dijon Scallion Lamb Chops with Parmesan, Watercress and Pickled Onion Salad
Servings: 4 1 red onion peeled and sliced thinly ½ quart rice wine vinegar 1 clove garlic (chopped) drizzle of olive oil Salt and pepper to season 1 bunch scallions- with roots removed, washed and patted dry 1 cup Dijon mustard 2 racks of lamb (preferably American) ½ cup plus…
Buttermilk Pork Chops
The key to this recipe is the buttermilk, a great tenderizer. On the inside the chops turn out very juicy. On the outside the panko breadcrumbs create a wonderfully crispy crust. It’s almost as if you had deep-fried them. Makes 4 servings Hands-on time: 30 minutes Total preparation time: 1…
Lemon Pasta
Makes 4 – 6 Servings Hands on time: 40 minutes Total preparation time: 1 hour and 15 minutes For the pasta: 4 cups 00 flour (Italian milled flour) 2 tablespoons semolina flour 1 large egg 1 tablespoon butter, at room temperature 1 cup milk, at room temperature 3 tablespoons dried…
Sorbillo’s Margherita Pizza
Sorbillo Neapolitan Pizza Makes 2 pizzas 800 centiliters of water (about 3 1/3 cups) 3 grams of fresh yeast 30 grams of salt (about ½ teaspoon) 1 kilo/200 grams of 00 flour (about 9.6 cups) ½-3/4 cup tomato sauce ½-3/4 cup basil leaves ½ – ¾ cup crumbled mozzarella High…
Roasted Salmon with Hot Mustard Cracker Topping
Makes 4 Servings Hands-On Time: 10 Minutes Total Preparation Time: 20 Minutes 1/3 c sour cream or low fat or full fat yogurt (I like the Greek-style) 1 1/2 t prepared English mustard (preferably Colman’s) 1/2 t packed light brown sugar 35 to 40 wasabi rice crackers (Kame is a…
Three Iconic Pastas of Rome
Note: On camera we made half recipes of each pasta, but a full recipe of the base (guanciale, oil, white wine) which was used in all three pastas Spaghetti alla Gricia di Claudio Gargioli Claudio Gargioli’s Spaghetti Alla Gricia Serves 4 to 6 Sea salt 1 pound spaghetti 1 teaspoon…
Celeriac and Orange Pizza
Hands on time: 30 minutes Total Prep time: 60 minutes About 10 servings 80 grams (about 2/3 cup) all-purpose flour 80 grams (about 1 cup ) grated pecorino cheese 10 grams (about 2 ¼ teaspoons) baking powder 5 gr (1 1/4 teaspoons) salt 300 grams (about 10 1/2 ounces) peeled,…
Baked Penne with Prosciutto and Fontina
Start to finish: 1 hour 30 minutes (25 active) Servings: 6 10 ounces penne pasta ½ teaspoon kosher salt plus extra for salting the water Olive oil for oiling the mini casseroles 3 ounces thinly sliced prosciutto, torn into 1-inch pieces 3 ounces coarsely grated Italian Fontina cheese 1…
Roasted Butternut Squash Lasagne
This is a delicious alternative to the classic meat-and-tomato-sauce lasagne. The squash comes on surprisingly big; roasting it caramelizes it and concentrates its flavor. I made a relatively light “cream sauce”—half milk/half chicken broth—because the two cheeses contribute a ton of richness. The big news here is that you don’t…
Onion Soup Omelets
Makes six 3-egg omelets For the onion filling: 2 tablespoons unsalted butter 4 to 5 medium onions, about 2 pounds, halved crosswise and very thinly sliced 1 teaspoon finely chopped fresh thyme leaves 1 1/2 cups chicken stock, preferably homemade 1/4 cup red wine Kosher salt and freshly ground black…
Roast Salmon with Hot Mustard-Cracker Topping
The Husband and I have taken to eating rice crackers as a way of staving off the impulse to devour our own hands during the terrible hour before dinner. These crackers come in a bunch of flavors. (My favorite is wasabi). They’re thin and crispy. And – the best part…
Fried Green Tomato Sandwich with Goat Cheese
Makes 4 servings Hands-on time: about 30 minutes Total preparation time: 30 minutes 3 large green tomatoes (10 to 12 ounces each) Kosher salt Quick Herb Sauce (recipe follows) 1/2 large sweet onion 8 ounces soft goat cheese Freshly milled black pepper 1/3 cup yellow cornmeal 2 tablespoons extra virgin…
Turkey Burgers with Corn Salsa
Photo by Jessica Leibowitz Turkey burgers are a healthy alternative to beef but unfortunately they tend to have the texture of sawdust because they’re so lean. I have figured out a way to correct that problem by adding fresh vegetables to the ground turkey and fresh salsa as a topping.…
Crispy Buffalo Chicken Salad and Slaw
One of my favorite dishes is Buffalo chicken wings, that irresistible combination of deep fried chicken wings tossed in hot sauce with a side of blue cheese dipping sauce and celery sticks. I’m also crazy about veal Milanese—veal dipped in egg and Parmesan breadcrumbs and then sautéed—especially when it’s topped…
Penne with Slow Roasted Cherry Tomatoes and Goat Cheese
Any excuse to eat ripe tomatoes in season is a good one, but the best reason to check out this delicious vegetarian recipe is that it gives you the chance to sample and support some of the wonderful artisanal cheeses—including homemade fresh goat cheese—now being produced all over the U.S.…
Grilled Lamb and Onion Kabobs with Olive Aioli
Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs. They work well together because both the marinade and the lamb are products of the Mediterranean. The sauce, made of garlic and olive-flavored mayonnaise, is also…
Smoked Salmon, Hearts of Palm, and Watercress Salad with Buttermilk Dressing
Photo by Jessica Leibowitz This recipe works because the richness of the salmon is beautifully offset by the pepperiness of the watercress, the heat of the chiles, and the acidity of the lemon and buttermilk. Makes 4 servings Hands-on time: 30 minutes Total preparation time: 30 minutes 2 large eggs…
Creamy Lime Corn Soup with Cumin Salted Tortilla Strips
Here is a luxuriously thick soup that is very low in calories, especially if you leave out the tortilla chips. You really boost the corn flavor by adding cobs to the broth. Indeed, anytime you have leftover cobs kicking around, especially at the end of the summer, you might want…