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James' Saffron Risotto with Maine Shrimp and Garlic Cream

Posted on Mar 25, 2010 in Chef Q&A Recipes, Recipes

By Executive Chef Bryan Calvert(Serves 2 large portions) Ingredients: Risotto 1 cup Vialone Nano, Carnaroli or Arborio Rice 2 tablespoons extra virgin olive oil 1 tablespoon butter 2 cloves of garlic 1 shallot finely minced Pinch of Spanish saffron ½ cup white wine 1.5 cups hot vegetable stock 1 cup hot water 2 tablespoon butter (optional) Salt Freshly ground black pepper ½ cup grated Parmigano Reggiano 1 tablespoon chopped chives Shrimp Sauce ½ pound cleaned Maine shrimp 1 tablespoon of extra virgin olive oil 1 clove of minced garlic 1 shallot chopped fine 1/2cup of chopped tomatoes 1 tablespoon chopped chives 1 tablespoon chopped basil Salt and pepper to taste  Garlic cream ¼ cup of crème fraiche 2 tablespoon grated Parmesan 1 teaspoon extra virgin olive oil 1 teaspoon garlic puree Salt and pepper to taste  Procedure: Step 1...

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Buttermilk Channel's Famous Duck Meatloaf

Posted on Mar 18, 2010 in Chef Q&A Recipes, Recipes

It’s the perfect time to get last licks of winter, because spring has arrived.  Finally.  We thought we’d celebrate the end of winter with a few, hearty dishes that we’ll actually miss.  This meatloaf has gotten plenty of attention since Buttermilk Channel opened last year.  Who knew it was so easy to make? Ingredients: (Yields 4 portions) 1 pound  ground duck meat 4oz ground duck fat½ cup minced onion (cooked) ¼ cup chopped raisins ½ cup breadcrumbs 2 tbs. parsley, chopped 1 ½ tsp. salt 1 egg 1 tbs. chopped thyme   Method: 1. Mix all ingredients together. Portion into 4 equal size patties.  A ring mold works well for this.  Sear on medium heat and transfer to the oven  for 15 to 20 minutes at 400 degrees. Address: 524 Court St., at Huntington St. (Carroll Gardens, Brooklyn) Phone:...

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The Plaza’s St. Patty’s Shamrock Sour

Posted on Mar 11, 2010 in Chef Q&A Recipes, Recipes

By Heather Buesing Ingredients: 1 oz. Jameson ¾ oz. Midori liqueur ½ oz. lemon juice ½ oz. simple syrup 1 egg white Procedure: 1) Put all ingredients into a cocktail shaker and shake until combined.  Pour into a highball glass and serve. Address: 768 5th Ave, between 58th & 59th Sts. Phone: (212)...

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Craftbar's White Anchovy Bruschetta

Posted on Feb 25, 2010 in Chef Q&A Recipes, Recipes

By Chef de cuisine Lauren Hirschberg(Serves 4) Ingredients: 24 pieces of marinated white anchovies Country bread cut into 1” slices 4 whole eggs 2 whole leeks 1 ½ cup olive oil 1 Tbsp chopped parsley 1 Tbsp chopped chives 1 clove garlic For the Aioli: 1 cup olive oil 1 whole lemon, zested and juice reserved 1 egg yolk Salt and pepper to taste Procedure: 1) To cook the eggs, bring a pot of water to a boil and place the eggs in the water for exactly six minutes. Remove from the boiling water and submerge in an ice bath to cool. Carefully peel the shells and set eggs aside. 2) Split the leeks down the center and wash thoroughly. Cut the leeks crosswise into ¼” pieces and cook in 1 cup of the olive oil over low heat...

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The Vanderbilt's Baked Egg with Polenta and Piperade

Posted on Feb 18, 2010 in Chef Q&A Recipes, Recipes

By Executive Chef & Owner Saul Bolton  (Serves 8) Ingredients: 8 eggs 10 red bell peppers 10 yellow bell peppers 2 lg Spanish onions 1 head garlic 3 sprigs basil (leaves picked and coarsely chopped) ¼ cup extra virgin olive oil 1 cup polenta 2.5 cup milk 2 T butter ¼ cup grated parmesan cheese Salt and pepper to taste Procedure: 1) Bring the milk and butter to a simmer and add the polenta, season with salt and pepper and cook over low heat for about thirty minutes or until the polenta becomes soft. Finish with the grated cheese and a drizzle of extra virgin olive oil. Pour the polenta into a lightly greased 9” by 13” sheet tray and place it the fridge to cool. 2) Roast the bell peppers over an open flame and place in a...

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Apotheke's Smoky Love Cocktail

Posted on Feb 11, 2010 in Chef Q&A Recipes, Recipes

By Mixologist Orson Salicetti We’ve still got a few weeks until February 14th, but we’ve been getting lots of requests for romantic elixirs to mix up for Valentine’s Day, so we consulted a few the experts at Apotheke for this sexy, smoky take on the subect.  Most people don’t have tamarind-infused mezcal in the house, so the only prep work you have is to add the tamarind to the mezcal the night, or even better, a few days before and let it infuse. Ingredients: 1 ¾ oz. tamarind-infused mezcal ¾ oz. Agave lime sour mix ¼ oz. Aperol 3 drops of Salicetti bitters (or any artisanal housemade bitters will do too)  Champagne Gold leaf (From any baking shop)  Procedure:Shake and strain into chilled champagne glass fill the rest with the premium champagne. Garnish with a truffle gold leaf. Address: 9...

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Benoit's Pumpkin Soup

Posted on Feb 4, 2010 in Chef Q&A Recipes, Recipes

By Executive Chef Pierre Schaedelin(Serves 4)Ingredients: 2 ¼ lbs pumpkin 1 onion 1 leek 2 cups low-sodium chicken broth 2 tbsp. butter 1/3 cup whipping cream, chilled 1 tbsp. olive oil Salt and pepper Procedure: 1.       Discard the pumpkin seeds and fibers. Peel the pumpkin with a large knife and discard the skin. Cut the pulp into small pieces. 2.       Peel the onion and cut it into thin strips. Trim the leeks and outer leaves of the leek, and cut off the hard green parts. Wash the leek and slice it into thin strips. 3.       Heat the olive oil in a round Le Creuset pot (essentially an oval Dutch Oven.) Add 4 teaspoons butter. Add the onion and leek and cook over gentle heat for 3 minutes. 4.       Add the pieces of pumpkin to the pot, then the chicken...

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L'Artusi's Buttermilk Panna Cotta with Caramelized Citrus

Posted on Jan 28, 2010 in Chef Q&A Recipes, Recipes

By Executive Pastry Chef Katherine Thompson (Serves 8) Ingredients 2 cups  Heavy Cream 1 Vanilla Bean, split, scraped 1/4 cup Sugar Pinch of salt 3 1/2 gelatin sheets, bloomed in a cup of cold water to cover, squeezed dry 2 cups Buttermilk 1 cup Sugar 1/2 cup Water 2 cup Orange Juice 3 Blood Oranges, pith removed, sliced into 1/4″ thick rounds 3 Oranges, pith removed, sliced into 1/4″ thick rounds Procedure: 1) Heat heavy cream, vanilla bean, sugar, and salt in a saucepan until hot. Do not boil. 2) Once soft, drain the bloomed gelatin sheets and add to the hot cream.  Stir to combine. Set aside mixture and let sit until room temperature. 3) Add the buttermilk. Pour into eight containers and chill until ready to serve. 4) In a saucepan, cook sugar and water until med-caramel...

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Aldea's Shrimp Alhinho

Posted on Jan 21, 2010 in Chef Q&A Recipes, Recipes

By Chef/Owner Georges Mendes(Serves 8) Ingredients: 2 shrimp heads ½ onion, sliced thin ½ fennel, sliced thin 2 celery ribs, sliced thin 5 shallots, sliced thin 3 cloves garlic, crushed 1 tbsp. fennel seed 1 star anise 1 tbsp. saffron (turmeric is a worthy substitute for those on a budget) ½ c brandy ½ c pernod 1 tsp. butter 1 tsp. tomato paste water (to cover) 2 sprigs tarragon 2 sprigs parsley canola oil .2% percent of finished sauce in grams of xantham gum 16 shrimp, cleaned and de-veined 6 cloves garlic, minced 4 tbsp. olive oil ½ tbsp. pimenton (Spanish paprika) 1 tbsp. parsley, chopped 1 tbsp. cilantro juice of one lemon paprika filaments micro cilantro   Directions: Make shrimp essence: 1. Toast the shrimp heads in a thin layer of canola oil. Add mire poix (onion, fennel, etc.)...

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Jane's Wild Mushroom Risotto

Posted on Jan 14, 2010 in Chef Q&A Recipes, Recipes

By Executive Chef Glenn Harris(Serves 4) Ingredients:  8 crimini mushrooms (quartered) 12 shitake mushrooms (no stem, cut in half) 3 clusters oyster mushroom (no stem) 3 quarts vegetable stock 1 clove garlic (sliced) 1 white onion (small diced) 10 oz Arborio rice 1/4 bunch of thyme 4oz taleggio cheese 6oz white wine 1/4 bunch parsley (chopped) 1 Tb. White truffle oil   Procedure: 1) In separate bowls toss mushrooms with little olive oil, salt, andpepper. Roast mushrooms in oven at 450 degrees on separate pans toensure proper cooking, about 10 minutes. Remove from oven and let cool. 2) In a large pot sweat onion and garlic until soft. Add thyme then addrice to parch in oil, about 2 minutes. Deglaze with white wine and letcook for 2 minutes. Add 1/3 of stock to pot and slowly cook on low...

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Favela Cubana's Ropa Vieja

Posted on Jan 7, 2010 in Chef Q&A Recipes, Recipes

By Executive Chef Oscar Santana(Serves 4-6) Ingredients 2 1/2 pound of skirt steak 2 bay leaves 1 sliced carrot 2 white onions cut in stripe 1 table spoon of dry oregano 1 medium red pepper sliced fine 1/2 cup of green olives pitted 2 chopped garlic cloves 2 table spoon of olive oil 2 cups of red wine 1 tea spoon of ground cumin salt and pepper Procedure: 1) Place the meat, bay leaves, carrot, 1 onion and oregano in a large saucepan.  Cover with water and bring to a boil.  Let the meat cook for 1½ hours, until soft.  Drain the meat out of the pan, cut it into smaller pieces and shred it with your fingers. 2) Cook the remaining onion, bell peppers and garlic in olive oil, then add red wine to deglaze the pan.  Follow...

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Clover Club's Green Destiny Cocktail

Posted on Dec 30, 2009 in Chef Q&A Recipes, Recipes

By Brad Farren(Serves 1) Ingredients: 1 ½ parts Beefeater 24 (Green tea and Japanese sencha tea ¾ part simple syrup ¾ part grapefruit juice ½ part dry vermouth ½ part lemon juice 1-2 shiso leaves  Procedure: Muddle shiso leaves in simple syrup.  Shake ingredients and fine strain into a cocktail glass. Address: 210 Smith St., between Butler & Baltic Sts.Phone: (718) 855-7939 Photo Credit: Sarah...

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Via dei Mille's Rigatoni with Braised Lamb Ragout

Posted on Dec 18, 2009 in Chef Q&A Recipes, Recipes

By Executive Chef Emanuel Concas(Serves 10) Ingredients:   1 kg. Rigatoni de Cecco 2 lbs. fresh chuck of lamb 3 small white onions 1 c. extra virgin olive oil 3 c. white wine 3 small cans of Italian plum tomatoes salt and pepper Procedure: 1. Cut lamb in big pieces and then pan roast it.  2. In another pan, cut onions julienne style and sautee them until brown. 3. Put everything into the sauce pan and pour on the white wine. Let the white wine reduce and then add the peeled tomatoes and place the pan in the oven at 360 degrees for 2 hours. 4. Let it cool off and then add the salt and pepper.  5. In another pot, boil water with some salt and add the rigatoni once boiling. Cook to  al dente – about 10 minutes. Drain...

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Employees Only's Southside Cocktail

Posted on Dec 11, 2009 in Chef Q&A Recipes, Recipes

This week, Employees Only restaurant is celebrating the end of Prohibition (December 5th, 1933).  Chocolate coffin cakes, to acknowledge the death of the former amendment, will be served through Sunday, December 13th, as well as vintage cocktails like this one, The Southside. By Bar Chefs Jason Kosmas and Dushan Zaric(Serves 1) Ingredients: 2 ounces Plymouth gin 1 ounce freshly squeezed lemon juice 1/2 ounce simple syrup Pinch of fresh mint 1 splash club soda Directions: Pour all ingredients except club soda into a cocktail shaker. Add large cold ice chunk and shake vigorously. Open the shaker and add a splash of club soda. Use a julep strainer to strain into a chilled cocktail glass. Address: 510 Hudson St., between 10th & Christopher Sts.Phone: (212)...

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Charles' The Jane Cocktail

Posted on Dec 3, 2009 in Chef Q&A Recipes, Recipes

Ingredients: 1 1/2oz. Crop Organic Vodka 1/2 oz lemon juice 1/2oz simple Muddled grapefruit and mint Sprite float Mint garnish Procedure: 1. Muddle grapefruit segment and 3 mint leaves in shaker. 2. Add other ingredients and shake with ice.  Strain into a martini glass. 3.  Add Sprite float and garnish with mint. The Charles Address: 324 W 4th St., at 10th St.Phone: (212)...

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Thanksgiving Cocktails

Posted on Nov 25, 2009 in Chef Q&A Recipes, Recipes

Most people don’t think of cocktails when they hear the word Thanksgiving. There’s too much else to prepare – the turkey, stuffing, mashed potatoes and pies to name a few. However, there should be a reward for all of that hard work. Here are two unique cocktail recipes to change up the traditional Thanksgiving dinner menu. And if your pecan pie isn’t a success, these can double as dessert. Pumpkie Pie Cocktail GalleryBar   ½ oz. Kahlua ½ oz. spiced pumpkin pie filling 1 oz. coconut rum 2 oz. milk or cream   Shake together and serve over ice.  Garnish with Cinnamon Address: 120 Orchard St., between Delancey & Rivington Sts. Phone: (212) 529-2266   Grandma’s Apple Cider Ella Lounge   1/2 oz. lemon flavored simple syrup* 1/2 oz. milk or cream 1/2 oz. apple cider 1 oz. Makers Mark 1 oz. Apple...

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Patroon's Cream of Pumpkin Soup

Posted on Nov 20, 2009 in Chef Q&A Recipes, Recipes

By Executive Chef Bill Peet (Serves 6) Ingredients: 1 medium white onion, sliced 1 small pumpkin, cleaned of skin and seeds, sliced, approx. 5 cups 6 oz butter 1 medium garlic clove, smashed 1 medium white turnip, peeled and sliced 1 medium carrot, peeled and sliced 1 large potato, peeled and cut into quarters 1 quart chicken or vegetable stock ½ cup heavy cream 1 small, thin Baguette (French Bread), crust removed and cut into ½ inch cubes, approximately 3 cups Kosher salt and fresh ground pepper to taste Procedure: 1) In a large saucepot over a medium heat, melt half the butter and sauté the onions and garlic until they are transparent. 2) Add the turnip, carrot, potato, pumpkin meat and stock, season lightly with salt and pepper and bring to a boil. 3) At the same time,...

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Giano's Risotto with Pumpkin, Gorgonzola & Amaretto Powder.

Posted on Nov 12, 2009 in Chef Q&A Recipes, Recipes

Every Sunday, Giano will be offering you your choice of two risottos with a glass of red wine for $19.  We thought we’d give you a taste of a recipe and can easily be served instead of mashed potatoes for Thanksgiving. By Executive Chef Matteo Calciati (Serves 4) Ingredients: ·         1 onion, chopped ·         10 oz of risotto Arborio ·         8 oz of pumpkin pulp ·         3.5 oz of gorgonzola ·         1 glass of white wine ·         1pint of vegetable broth ·         2 amaretto cookies, crushed fine. ·         2 tbsp of extra virgin olive oil   Preparation:1) Heat up 2 tbsp of extra virgin olive oil in a pan. 2) Add the onion and fry until browned.3) Add the rice.4) Stir the rice until golden for about 5 min.5) Add the white wine and keep stirring until absorbed.6) While...

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Salumeria Rosi Parmacotto's Spaghetti alla Gricia

Posted on Nov 6, 2009 in Chef Q&A Recipes, Recipes

By Chef/Owner Cesare Casella Ingredients: 3 oz. dry Spaghetti 2 oz. guanciale, pancetta, or bacon, cut 1/4 “ thick (ask your deli person to slice it like this for you) 2T extra virgin olive oil, divided 1T chives, chopped 1T Italian flat leaf parsley, chopped 1-2T Parmigiano-Reggiano, grated 3 cranks black pepper Procedure: 1. Bring a medium pot of water to a boil, large enough for the pasta to swim freely. Salt water to taste. 2. Add pasta, stirring 2 minutes after adding so it doesn’t stick together. Cook until al dente, about 8-12 minutes. 3. While the pasta cooks, slice pancetta into thin sticks and add to a small sauté pan with 1 T extra virgin olive oil. Cook over low heat until pancetta becomes translucent. Do not brown the meat. Turn off heat and wait until pasta...

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Carmine's Gnocchi with Bolognese – Pre-Marathon Dinner

Posted on Oct 29, 2009 in Chef Q&A Recipes, Recipes

By Chef Glenn Rolnick(Serves 2-4) Ingredients: 2 oz blended oil 1 oz sliced garlic 2 oz Spanish onions finely chopped 1.5 oz carrots peeled finely chopped 1 oz celery stalks cleaned finely chopped 1/4 tsp salt & pepper mix 1 tsp chopped fresh rosemary 2 tsp chopped fresh oregano 2 tsp chopped fresh basil 2 tsp chopped fresh parsley 1 small bay leaf 8 oz ground beef 2 oz loose sweet Italian sausage 2.5 oz Carmine’s red wine 3 oz veal stock 6 oz of a can whole peeled tomatoes, 2 oz of the juice 1 lb fresh gnocchi pasta [fresh potato and pasta dumpling]  Procedure: Heat oil in 8” in sauté pan on high heat Add garlic & brown Add onions, carrots, celery, half of the salt & pepper mix & brown Add oregano, rosemary, basil, parsley, bay...

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