by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
SHANGHAI GUOTIE POT STICKERS The word for “pot stickers” in Chinese is guotie, literally “pot-stick,” a name they have earned from their cooking method. Chinese cooks first steam guotie in giant flat-bottomed iron pans. When all the water is absorbed by the dumplings,...
by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
from Chef Nick Anderer Serves 4-6 For the suckling pig braise: 1 suckling pig ham (#5 total) 1.5 quarts chicken stock (or enough to almost cover the two hams) 1 white onion, cut into large pieces 2 stalks celery, cut into large pieces 1 bulb...
by Roger Sands | Nov 9, 2014 | Food, Food blog
Text ©2010 An oasis amid mayhem? Afternoon Tea at the St. Regis Hotel, an historic Manhattan landmark at 55th and 5th Ave., serves as the perfect segue from the frenzy of New York City to the calm of a centuries-old British tradition. As we sat in...
by Roger Sands | Nov 9, 2014 | Food, Food blog
Text © 2010 “If it’s not fresh, it’s not on our menu,” says Jaco Smith, head chef at the acclaimed Georgia’s Bistro in the lavish Ritz Carlton Plantation Resort. Such is not an idle claim from Smith, who for the past few years has partnered with a local...
by Bryan Moe | Nov 9, 2014 | Food, Food blog
(2008) by Michael Pollan Book Review by Bryan Moe The phrase “food-like-substances” seems to be repeated in my conversations with a high frequency rate these days. “Hey man, those cheetos are not really food, they are a food-like substance,” is not an uncommon...
by Scott W. Clemens | Nov 7, 2014 | Food, Food blog, Recipes
Yields 4 servings Winner of the 2009 Maine Lobster Recipe of the Year from Chef Mackenzie Arrington, recent graduate of the Culinary Institute of America Equipment Needed: 1 large cast iron skillet 1 large saucepot 1 large sauté pan or a...
by Scott W. Clemens | Nov 7, 2014 | Food, Food blog, Recipes
Recipe from Rick Skoglund, Samoset Resort, Rockland, Maine (see Harvest on the Harbor) Yields 35 ravioli (7 servings) Ingredients: 1 lb peeled, roughly chopped butternut squash 4 oz mascarpone cheese 1 oz roasted garlic 1 oz brown sugar 1 T salt Pinch of white...
by Scott W. Clemens | Nov 6, 2014 | Food, Food blog, Recipes
Amos Mosquitos Scalloped Scallops INGREDIENTS: 1 ½ pounds sea scallops 1 ½ t.onion powder ½ t. salt ¼ t. ground black pepper 2 c. ½ cracker, ½ breadcrumb mix 1/3 c. butter, melted 1 c. half and half 8 T. Parmesan cheese METHOD: Puree one-cup cracker crumbs with...
by Scott W. Clemens | Nov 6, 2014 | Food, Food blog
There are thousands of good restaurants in Southern Louisiana. Here are a few of our favorites around Lafayette and St. Landry Parish. Charley G’s 3809 Ambassador Caffery Pkwy. Lafayette, LA 70503 (337) 981-0108 email: amg@charleygs.com Dishes like...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Rene Bajeux of La Provence restaurant Ingredients: 1 lb. duck liver 1 c. duck fat or butter 3 eggs Salt and pepper to taste 1 oz. finely chopped celery 1 oz. finely chopped garlic 1 oz. finely chopped onion Method: 1. Pureé...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
recipe from Breakfast at Brennan’s 1 pound butter 1 celery rib, finely chopped 2 bunches scallions, finely chopped 1 bunch parsley, finely chopped 3 tablespoons Worcestershire sauce 1 teaspoon Tabasco 1⁄2 to 3⁄4 cup Herbsaint or Pernod 11⁄4 cups seasoned bread...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Brennan’s Restaurant, New Orleans Ingredients: 1 large Idaho potato 1⁄4 cup (1⁄2 stick) butter 1 pound beef tenderloin, diced (beef tips can be substituted) 1⁄2 cup onion, finely chopped 1⁄2 cup celery, finely chopped 1⁄2 cup green bell pepper 2...
