Mushroom and Onion Tart with Gruyere
Listen up, because I’m here to tell you, right now, that few culinary treats are easier to make and more rewarding than the savory tart. Amenable to breakfast, lunch, dinner and brunch service; comfortable in the supporting cast as an appetizer before a meal, or in the starring roll, as the main course – the [...]
Shepherd’s Pie with Toasted Leeks and Irish Cheddar
Shepherd’s Pie With Leeks and Irish Cheddar Technorati Profile The original recipe for this is from Delia Smith, a U.K. food writer. Her recipes are phenomenal and it’s a crime that we don’t see more of her on this side of the pond. For more on Delia, visit her Web site at: www.deliaonline.com I’ve modified [...]
Kuwaiti Fried Fish with Curry and Garam Masala Cauliflower and Brown Rice
A former colleague recently gave to me a fabulous book about Arab cooking called the Arab Table (check it out on Page 2 of the Culinary Store). My favorite part about it is the front-of-the book section highlighting the myriad of spice preparations emanating from various parts of Asia, North Africa, and the Middle East. [...]
Chipotle Rub Flat Iron Steaks with Red Onion, Chayote and Clementine Salsa
I first read about the flat iron steak on Chowhound and was intrigued by the idea of a “new” cut of steak. The first thing that came to mind is, “this is going to become the monkfish of the beef world.” The name comes from the shape of the steak, which looks like a flat [...]
Chicken and Truffle Butter Leek Empanadas
6-8 dough rounds from a package of La Saltena pre-made empanada dough, 1 cup chicken, shredded 2 small-medium sized leeks 2 Tbsp D’Artagnan White Truffle Butter 2 Tbsp White Truffle Oil 1 egg yoke, beaten
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