by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
From Graham Tinsley, Castle Hotel TREACLE TART Ingredients 6 oz. Butter 12 oz. Fresh Brown Breadcrumbs 3 lb. 4 oz. Golden Syrup Zest and Juice of 1 Lemon Zest and Juice of 1 Orange 2 tsp. Ground Ginger 4 Eggs 5 oz. Double Cream Pinch of Salt Method 1. Line 2 pastry...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
Here are two slightly different versions of Welsh Rarebit. WELSH RAREBIT The following recipe is basic, but is often elaborated individually by adding herbs, rendered leeks, bits of tomatoe or bacon. Ingredients 1 oz. butter 12 oz. Welsh cheese 4 oz. ale (or beer or...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
Ingredients 8 oz. plain flour 4 oz. butter 3 oz. superfine sugar 2 oz. currants ½ tsp baking powder ¼ tsp mixed spice 1 egg A pinch salt A little milk to bind Method: Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the...
by Jonathan Clemens | Nov 10, 2014 | Food, Food blog, Recipes
makes 20 servings (1/2 cup each) by Jonathan Clemens Few foods are as synonymous with the holiday season as eggnog, whose creamy texture and rich, sweet flavor is such a wonderful treat during the cold winter months. It tastes like the holidays. A cup of eggnog with...
by Scott W. Clemens | Nov 10, 2014 | Food, Food blog, Recipes
Yield: One 9” Loaf Created by Executive Pastry Chef Tara Smith — Standard Baking Co. (see Harvest on the Harbor) Ingredients: 1 ½ c. Cake flour 2 ½ tsp Baking powder 1 tsp Salt ½ tsp Nutmeg 10 T (5 oz) Butter (softened) 1 ¼ c. Sugar 10 oz Whole...
by Scott W. Clemens | Nov 10, 2014 | Food, Food blog, Recipes
from “Poilâne – Star Breadmaker of Paris,” Epicurean Traveler, Vol.1 #1 Here are a few tartines, open face sandwiches, from the booklet “The best tartines of Lionel Poilâne.” The tartines are ideal to go with a cocktail, or as...
by Scott W. Clemens | Nov 10, 2014 | Food, Food blog, Recipes
Here is a simple recipe that translates easily to Western kitchens. From the Leela Resort, Goa’s Jamavar Restaurant. Serves Four. Masala fish dish Ingredients: 10 Red Chilis dried 1 Onion roasted 8 Garlic cloves 10 Pepper corns ½ tsp. Cinnamon 5 Cloves 1 tsp...
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
from Chefs Margaret Mclellan and Mackenzie Arrington (see Harvest on the Harbor) Yield: 1 gal soup Soup Ingredient Amount 3 T Butter, unsalted 1 Onion, chopped 3 Shallots, chopped 2 oz Ginger, minced 5 lbs. Red Beets, peeled 5 lbs.Yellow Beets, peeled 2 gal....
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
(see Harvest on the Harbor) From Chef Melissa Bouchard, Dimillo’s Floating Restaurant, Portland For the BISQUE: ¼ c. butter 2 medium onions, peeled and diced 2 sweet potatoes, peeled and diced 3 Fuji apples, peeled, cored and diced ½ tsp...
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
(Pasta ‘Carmella’ with ricotta and parsley in sweet pepper fondue). Serves 6 INGREDIENTS — Pasta 4 c. unbleached all-purpose flour 4 extra large eggs ½ c. water ¼ t. salt 4 oz. fresh spinach, trimmed of stems (about 2 ½ cups) steamed and pureed. ...
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
(Cooked Cream with Oranges) 6 Servings 1 ¼ c. sugar 2 c. heavy cream 1 packet unflavored gelatin ¼ c. Grand Marnier 2 navel oranges In a small, heavy saucepan, dissolve the sugar in ¼ cup water over low heat. When dissolved, increase the heat to...
by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
Lightly salt chicken breasts and sprinkle with sunflower oil. Wrap in kohlrabi leaves and slowly cook. The leaves may begin to burn, but the chicken slowly stews and acquires taste from the leaves. Boil the semolina in fresh milk with a little butter and salt....
