by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
Thoroughly coat the farm fresh rabbit with butter, salt and pepper it and wrap it in waxed paper. Bake at 120 °C for 40 minutes; lower temperature to 70 °C and bake for another 30 minutes. Debone the rabbit and cut into portions. Before serving, sauté each portion in...
by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
Excerpted from 300 Best Potato Recipes: A Complete Cook’s Guide by Kathleen Sloan-McIntosh © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. Photo credits: Colin Erricson/www.robertrose.ca Classic Twice-Baked Jacket Potato Makes 4...
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 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 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...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Brennan’s Ingredients: 8 salmon fillets, about 3 ounces each salt and black pepper 8 poached eggs 2 cups hollandaise sauce (see note*) Method: Preheat a grill or broiler. Season the salmon with salt and pepper, then grill or broil the fish until flaky and...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Brennan’s restaurant in New Orleans (8 servings) 1⁄2 c. (1 stick) butter 1 large onion 1⁄2 c. all-purpose flour 2 quarts beef stock 2 T. Worcestershire sauce 1 t. white pepper Salt to taste 2 tsp. eggshade or yellow food coloring (optional) 1⁄4 c. freshly grated...
