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Spot Prawn Risotto
For the stock: 1 pound prawn heads and shells (about 8 cups), rinsed 4 quarts of cold water ½ medium onion, sliced 1 rib celery, cut crosswise into ¼ inch pieces 1 carrot, roughly chopped Kosher salt For the risotto 7-8 cups prawn stock 1 ½ -2 pounds asparagus (approximately…
Shrimp Saganaki
Servings: 4 5 tablespoons extra-virgin olive oil 20 medium raw shrimp peeled and deveined 1 small glass Raki or Ouzo 1 medium red onion finely chopped 1 medium green pepper chopped 3 tablespoons tomato paste 3 garlic cloves finely chopped 4 large ripe tomatoes crushed Pinch hot red pepper flakes…
Greek Salad
Servings: 4 to 6 Prep time: 15 minutes 3 large plum tomatoes, coarsely chopped ½ cucumber, peeled and coarsely chopped ½ red onion, chopped 1 green bell pepper, seeded and coarsely chopped 15 black olives 2/3 cup Greek feta Salt, pepper, dried oregano 4 tablespoons extra-virgin olive oil *Mini barley rusks…
I Just Spent the Weekend at Mackinac Island with 8 Amazing Chefs
I was there to emcee a food and wine weekend at the Grand Hotel called “Cork and Fork.” Even though I lived in Michigan for 5 years when I went to U of M, I never made it to Mackinac Island, a very beautiful small island on Lake Huron (no…
Salt Cured Bluefish
2 small bluefish, filleted coarse sea salt 1 tablespoon four peppercorn mix 2 tablespoons mustard seeds 3 garlic cloves zest and juice of 2 lemons 6 to 7 thyme sprigs olive oil for topping off the jar Sprinkle salt on both sides of the fish, cover and chill for 30…
Walnut Poppyseed Bread
1 lb whole wheat dough from the bakery 2 handfuls whole walnuts 1 tablespoon poppy seeds 1 tablespoon butter Preheat the oven to 475 F. Crush walnuts into large pieces with your hands; make a well in the middle part of the dough and sprinkle with walnut pieces as well…
Cokertme Kebabi
½ pound beef tenderloin 2 garlic cloves, minced 4 to 5 sprigs oregano 1 tablespoon yellow mustard seeds, crushed 1 teaspoon milled four peppercorn mix 1 dried hot pepper Salt ¼ cup olive oil 2 medium potatoes Sunflower seed oil for frying the potatoes 2 cups tomato sauce 1 cup…
Shakshuka
Shakshuka is one of the stars of Tunisian cuisine. This dish, found throughout North Africa, It is exported all over the world and adapts to all cultures. It’s secret? ease and speed of execution coupled with a tasty mixture of inexpensive vegetables and added runny eggs. Etymologically, some attribute a…
Three Mushroom Tart
When I developed the original version of this recipe for a Gourmet column on mushrooms in the mid-eighties, porcini and enoki mushrooms were considered very exotic; the white button mushroom was still king. These days you see all sorts of once exotic mushrooms in the supermarket—portobello, shiitake, chanterelle, etc.—and they…