Search results
Chef At Home Recipes - Yahoo Recipe Search
Food52Who doesn't love Macaroni and Cheese! You'll love this recipe, crispy on the outside and creamy on the inside.YummlyCook Kashmiri Sheer Chai in the comfort of your home with BetterButter. Tap to view the recipe!Food52Kebabs are served at three award winning Indian restaurants in London – The Cinnaman Club, Cinnamon Kitchen & Anise and Cinnamon Soho This tender lamb kebab is famed for its melt-in-the-mouth texture, the result of including a small amount of raw papaya or pineapple to tenderise the meat. Once this was essential to mask the poor quality for the meat used, but, today, with good-quality meat, this recipe lets you appreciate the fine fixture. When you mince the meat three times you have a really tender version, but if you mince it ten more times, you have a paste so fine you can simply serve it on brioche!Food52I present to you this prize of my recipe collection with what can only be described as…guilt. My mother recently asked what I’d be posting in the lead-up to Thanksgiving. I knew she had pie on her mind, because that is the topic of the hour at any given time in our house, starting at the outset of November. You’ll find her at the kitchen counter making lists for Thanksgiving, and most of that list will be dedicated to her pies. We factor nearly a pie per person at our Thanksgiving table, and we’ll have much pie leftover, which is exactly the point. I’m finally coming to understand that Thanksgiving dinner is more about leftovers than it is about Thanksgiving dinner. Leftover pie for breakfast (and lunch and dinner, too) the day after Thanksgiving is a sacred ritual at our house. Bathrobe, cup of coffee, piece of pie. Conversation will be about which pie was best. My mom loves to tell the story of how at breakfast, her own mother, Alice, would push a piece of pie across the table to my father, whom she adored, and say: "A little piece of pie won’t hurt anything." Now. Chocolate-caramel pecan tart is better than good. It is amazing. Everyone who I have ever watched take a first bite gasps and talks with their mouth full to say, "Oh!," "Oh my GOSH!," and closes their eyes to take in the luscious flavor of caramel, salty toasted pecans, and chocolate. A pecan tart is not, however, pie. It is a tart. There is a difference. According to my mama, it's a big difference whose gap is so wide it cannot be crossed. Why not a pie?, was my mom’s question when she heard the word “tart.” You’ve never done a pie for them, actually, she said. What in the….She was right; I scoured my back-posts and see that no, at that point I had not posted about pie. I do love to bake pie, I promise you that, and have been making them with my mom’s spectacularly good crust for a lot of years. I like her flaky pie crust far better than any tart crust I’ve ever eaten. Pie is one of my mother’s great legacies of the kitchen, a love passed from her own mother to her, precious like the diamond lavalier necklace worn around Grandma’s tiny neck on her wedding day and now resting in Mom’s velvet-lined jewelry box for similar special occasions. How could I not post about pie, especially at Thanksgiving? Forgiveness was found, though, when I told her which tart we’d be making. She knows how good it is, and remembers that we often had this tart at one of our favorite Chicago restaurants, Mon Ami Gabi, over the years when she and my dad would visit my sister and me, and then on her own in the many years since he died. I loved the tart so much that I published my first piece of “food writing” for it when I wrote years ago to Bon Appetit magazine’s R.S.V.P. department and asked if they could get the recipe. They did, and they published it. I’ve adapted the recipe to work with ease in the home kitchen, and use my own tried-and-true push-in (no rolling pin required!) tart crust recipe that includes almond meal for a flavor boost. The tart is perfect for a labor-intensive meal because it can be made a day ahead. The thing made me a kind of a dining rock star back at Mon Ami Gabi, where one of my dinner companions, my dear friend Ed, once told the waiter just who he was waiting on. I blushed, but only for a moment, because then the chef came out and told me the Bon Appétit column was taped to the wall in their kitchen, and here you go, a slice of tart on the house. I admit that happened more than once because from then on they knew who I was when I came a-eating dinner there. Usually I took my tart to go, though, to eat for breakfast the next morning.EatingWellAt home or at Campo, the restaurant he oversees at Los Poblanos Historic Inn & Organic Farm in Albuquerque, chef Jonathan Perno likes to welcome guests with spiced New Mexican pecans. You won't see this in most spiced-nut recipes, but Perno blanches them to reduce some of the bitter tannins in the skin that can sometimes overwhelm the pecans' delicate flavor.Food.comOf all the summertime flavors, I think that peach ice cream brings it all home for me. This delightful recipe comes from the Inn At Little Washington and Chef Patrick O'Connell. Special equipment: Ice Cream Machine(cook time is estimated freezing time)YummlyEmpanadas make a deliciously different lunch or dinner and need nothing more than a crisp green salad on the side. They’re also perfect for parties, right at home with other hot or cold appetizers. To make this recipe more quickly, substitute Mexican-style chorizo for the meat mixture. If you prefer, you can bake the empanadas instead of frying them. Use Michelle's [Empanada Dough Recipe](https://www.yummly.com/recipe/Empanada-Dough-2248786) or look for empanada shells—preferably muy hojadrosa (“very flaky”) style—at Latin markets, at gourmet food stores, and online. Recipe courtesy of Chef Michelle BernsteinFood52“Take me out to the ball game, take me out with the crowd; buy me some peanuts and Cracker Jack, I don't care if I never get back...” This recipe was inspired by a delicious dessert I had recently at Lincoln restaurant in Portland. The chef, Jenn Louis, is working on writing a gnocchi cookbook, so she has been serving gnocchi flights. After our delicious gnocchi flight (Beet Gnocchi with Sage Brown Butter, Spaetzle with Morels and Rosemary Cream, and Cavatelli with Lamb Ragu), we were given the dessert menu. I was intrigued by the Popcorn Panna Cotta with Crème Fraîche and Caramel Sauce, so I had to order it. After my first bite I knew I wanted to make popcorn ice cream, but I couldn't settle on a larger concept. I toyed with ice cream sandwiches, but realized I'd rather make a sundae cone using a caramelized white chocolate shell. Along the way I added a spicy pistachio brittle, the whole idea vaguely reminding me of summer and baseball and Cracker Jack. I adapted the base recipe from Jeni Britton Bauer to make the popcorn ice cream. I also used her recipe for the caramelized white chocolate “bombe” shell and her instructions for making “bombebasticks.” All of the recipes can be found in Jeni's Splendid Ice Creams at Home. I used a basic peanut brittle recipe, substituting pistachios for peanuts and adding a bit of cayenne pepper for kick. Don't let the steps in the recipe dissuade you -- it is less work than it seems, and you can omit parts of the process if you prefer. If you don't feel like making sundae cones you can just scoop the ice cream into bowls then drizzle on some of the caramelized white chocolate shell. You can skip the brittle or the white chocolate shell or both. The plain popcorn ice cream tastes a lot like kettle corn, and is pretty delicious all by itself.YummlyAt the Burgettstown tour stop, Chef Fiona added her own spin on a traditional meatball recipe with her Lamb Balls with Roasted Red Pepper Vinaigrette. The Dave Matthews Band and crew couldn't get enough of these tasty creations. At home, we recommend pairing the dish with the Dreaming Tree Pinot Noir.
