Popping over to an expats home as she preps for her first Christmas in NY, we were fortunate to be the taste testers of these warm, scrumptious treats right out of the oven - albeit no meat in sight.
Guinea Hen is all the rage. It's so easy to make and the succulent lean meat upstages the chicken and turkey. We give thanks and kudos to our friend Jen Grossman, of Mauer's Mountain Farms for helping to make our Thanksgiving meal unique and tasty. She also encouraged the feet broth, which was the best stock I have ever made. But I don't suggest sharing with the queasy what's in the soup.
With Michelle and Norman sharing the Monkey zodiac their outlook on the new year is optimistic.
Starter: Crispy Duck with scallions and hoisin sauce in pancakes
Main: Five-spice salmon with ginger garlicky string beans and chow mein
Dessert: Sliced fruit
View the cookbook (All profits go to City Harvest)
Jonas snow storm 2016 menu:
Starters: Game of bingo with dolmades, olives, manchego with drizzled honey and grapes and crispy roasted chick peas salted with turmeric.
Main: Grilled lamb chops with a tomato-mint vinaigrette over wilted spinach (page 62), roasted carrots with star anise and cardamom pods, cauliflower, tri-color potatoes and acorn squash.
Dessert: Chocolate layer cake made by Heather.
View the cookbook (All profits go to City Harvest)
I had a dream...
Granny's tomato tart (page 42), banana muffins (page 90), once-a-week vinaigrette with arugula (page 70), frittata, pesto & cheese sausage, bacon, waffles & fruit.
View the cookbook (All profits go to City Harvest)
There is no better way to bring in the New Year than with a bunch of foodies and fire works. The dinner menu: Beef rib roast, gratin potatoes, roasted brussel sprouts, Balthazar salad, antipasti, garlic bread, and Yorkshire puddings.
View the cookbook (All profits go to City Harvest)
We have the week off and Ben + team are looking after us on Cooper Island.
Duck can seem intimidating and daunting, but it actually cooks itself - in it's own fat, for a few hours. The result is crispy skin with a moist dark center, that transports you to a bistro in Paris. Pair with kale massaged with olive oil and salt along with potato gratin.
How better to share the first Sunday of Hanukkah with friends and your own shank each. It's the type of meat that just falls off the bone and melts in your mouth. Roasted veggies and greens make it the perfect comfort food.