Chef Recipes
Everyday Pancakes
2 cups all-purpose flour2 teaspoons baking powder½ teaspoon salt1 tablespoon sugar (optional)2 eggs1½ to 2 cups milk2 optional tablespoons melted and cooled butter, plus unmelted
Provencal Chicken
1 cup toasted bread crumbs or panko (Japanese bread crumbs) finely ground2 tsp. herbes de Provence1 tsp. kosher salt, plus more for seasoning ½ tsp. ...Blueberry Grunt
(using Bisquik or another baking mix makes this dish a snap to put together at the last minute)4 cups fresh blueberries1 cup water1 cup granulated ...Apple Pandowdy
6 cups baking apples sliced (approx. 6 medium apples) 1/2 cup molasses 1/4 cup granulated sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger ...Marinated Olives Pair with Coda Di Volpe (Campania)
¾ cups extra virgin olive oil4 cloves garlic, smashed with the side of a knife1 sprig rosemary¼ tsp dried chile flakes1 cup green olives1 cup ...Grilled Shitake Mushrooms
Grilled Shitake Mushrooms1 ½ lbs shitake mushrooms, cleaned1 recipe Tony Lia's Grilled Veggie MarinadeMarinate mushrooms 20 to 30 minutes. Grill 5-6 inches from coals, turning ...Chicken With Peaches
3-4 lbs skinless/boneless chicken breasts, cut in two-inch pieces.3 tbls flour½ tsp oregano1 tsp salt¼ tsp pepper3 tbls oil1 tbls butter1 large onion, chopped1 clove ...Tomato & Cucumber Salad
2 medium tomatoes2 medium cucumbers1 lemonExtra virgin olive oilSaltCumin seed, toasted and coarsely groundSlice the tomatoes, dividing the slices in half if very large, and ...Grilled Asparagus with Quick Louis Dressing
Enough asparagus for number in camp1 slice Serrano ham for each two asparagus spearsSalt & pepperOlive oilMayonnaiseBottled chili sauceSplit each Serrano slice lengthwise. Snap off ...Moroccan Anise Bread
2 tsp dry yeast2 ½ cups warm water3 cups hard unbleached white flour2 tsp salt1 tbls anise seed¼ cup cornmeal, plus extra for dusting2 to ...- Shrimp Sauteed with Tomato, Garlic and Fines Herbs
- Portuguese-Style Clams and Sausage
- Tuna Steaks Braised with Tomatoes and Near East Spices
- Wild Rice and Scallop Salad with Basil Vinaigrette
- Red Snapper Cooked in Banana Leaves with Asian Vinaigrette
- Trout Amandine
- Roast Monkfish Wrapped in Bacon
- Sauteed Salmon on a Bed of Mini Ratatouille, Garlic Olive Oil
- Moules A La Marninere
- Bouillabaisse
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- Brawn (Headcheese)
- Java Joe Steak Marinade
- Lombo - Roasted pork tenderloin, thyme and tocino white beans, and truffle scented natural jus.
- Pork Scaloppini With Green Olives, Tomato And White Wine
- Orange Flavored Beef and Green Bean Stirfry
- Mustard-Crusted Pork Loin with Herb Pan Sauce
- Grilled Lamb Chops with Salsa De Pasitas Rojas and Fennel Salad
- Pork Shoulder Braised in Milk
- Liver with Sweet Onions
- Spicy Santa Fe Sausage Drumstick
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- Simple Syrup
- Old Fashioned Apple Butter
- Crepes Suzettes
- Sour Cream Sorbet
- Bill Smiths Amazing Honeysuckle Sorbet
- Mojito Granita
- Grande Marnier Marinated Strawberries
- Panna Cotta with Caramel Sauce
- Michele Browns Apple & Pineapple Strudel with Sour Cherries
- Cranberry and pear compote / cobbler
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- Broccoli Slaw (A great way to utilize stems)
- Carrot and Fresh Fennel Salad with Orange-Toasted Cumin Vinaigrette
- Broccoli and Bean Curd with Ginger, Garlic, and Hot Peppers
- Tabouleh (Parsley, Bulgur and Mint Salad)
- Pickled Carrot Sticks
- Zucchini Pickles
- Mediterranean Bulgur and Lentils
- Sweet Potato Puree
- Stuffed Baked Butternut Squash
- Tomato, Egg salad & Avocado Parfait with Caviar
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- Spaghetti with Garlic, Hot Pepper and Parsley
- Penne with Ragù of Broccoli and Cannelini Beans
- Spaghetti Aglio e Olio (Spaghetti with Garlic and Oil)
- Penne with Asparagus and Sundried Tomatoes
- Spaghetti with Garlic, Oil, and Spinach
- Spinach Stuffed Sausage with Farfalle Pasta
- Penne with Porcini Mushrooms, Pancetta and Saffron Cream Sauce
- Farfalle Pasta with Sun Dried Tomatoes, Spinach, Smoked Mozzarella & Portobello Mushrooms
- Linguine Arlecchino
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- Boursin Stuffed Chicken Breast En Croute
- Saute Chicken Provençal
- Mario Batali's Chicken alla Diavola
- Chicken Breasts San Marco
- Ladies Thighs With Red Pepper Broth and Fresh Peas - Oleana Restaurant
- Citrus-Ginger Chicken with Root Vegetables
- Roast Chicken with Herbs De Provence
- Roast Garlic Stuffed Chicken Breasts with Tomato Caper Sauce
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- Tuna Sausages With Mint in Hot Sauce
- Barbecued Halloumi Cheese with Caper Sauce
- Mykonos Grilled Shrimp Souvlaki
- Kaklo (Banana and Chile Fritters)
- Sfinci di Ricotta
- German-Style Sauerkraut
- Maple-Ginger Vinaigrette
- Gorgonzola Panna Cotta with Red Currant Gastrique & Crispy Prosciutto
- Fennel Risotto with Ricotta and Dried Chilli
- Bruschette Ai Prosciutto
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Tuscan Chef
on
02/08/2010
Pesto name comes from Pastle, so you are correct in indicating the Mortar. But olive oil not canola oir and pineseeds not sunflower.
TheEthical Chef
on
01/30/2010
I've found that soaking sweetbreads in a milk brine of 1 cup of milk to 2tbsp. kosher salt is a great way to purge them ...
bonbini
on
01/25/2010
Thank you, Peter. I'm really excited to do this article. It is something I want to share with others.
Peter Martin
on
01/24/2010
Glad to see you do an article for Cheftalk. I have followed your blog for awhile now and am very impressed by your photography....and ...
Rhonda Fisher
on
01/22/2010
The supreme Sweetbread recipe is very easy to follow and gives you varried sauces that highlight the flavor of the meat but does not overpower ...
