Recipes by Chris Patil
Caramelized Brussels sproutsLate fall -- the Brussels sprouts are utterly perfect, and this recipe has become my own definitive preparation. It's obviously not a very complicated recipe ingredient-wise; the whole trick is in the technique -- and that technique makes the difference between a brightly colored, crunchy, delicious, exciting vegetable and the… |
1 vote
3641 views
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Applepicker (cocktail)Invented over the weekend by my friend Eddy. We had gone apple-picking in Peabody Mass, just outside of Boston, and came home with a peck of beautiful fresh fruit. Since neither of us bakes (pies), the question arose: What should we do with them? Eddy disappeared into the kitchen for a while. We heard the whirring of a juicer,… |
1 vote
4360 views
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Dr. P's tamarind barbecue sauceThis sweet, tangy, complex sauce is especially good on pork. For baby back ribs, cook the racks for three hours in a 300°F oven with a pan of water on the lower shelf (the moist conditions prevent the sauce from evaporating too fast, and also helps the meat get that "falling-off-the-bone" consistency). Brush a few tablespoons of… |
1 vote
6153 views
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Pickled turnipsLast Thanksgiving, I went up to Portland to enjoy the holiday with a group of old friends. By Saturday, we were all stuffed and vaguely tired of food – but our friend Eric managed to revive our appetites with a creative light meal consisting entirely of homemade pickles and two kinds of fried carbs (polenta and a salty fried batter… |
3 votes
12053 views
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Asparagus bread puddingIt’s spring, the asparagus is in, and it sometimes seems like there aren’t enough ways to eat it. This dish can stand alone as a vegetarian entrée or serve as a hearty side dish alongside roast chicken or fish. My guests have compared the consistency to a calzone. This is a fairly forgiving recipe though I would caution against… |
3 votes
10219 views
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Baked ziti with pork raguThis is a giant, lusty dish that plays on our basest desires. It has become my go-to entree for large parties of carnivores, especially when cooking time is limited and I expect to serve family-style. I once made this for a New Year's Eve party; people who hadn't been there were showing up the next day to see whether there were… |
4 votes
12855 views
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Carrot-ginger soupVery subtle Indian influence but otherwise a simple celebration of the carrot. Ginger provides the heat and keeps them guessing. The recipe calls for a vegetable juicer, but if you don't have one: Halve the carrots, and use 3-4 cups of carrot juice to substitute for the juiced ones. Ginger juice is harder but you can get enough by… |
1 vote
6032 views
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"Tandoori" grilled chickenWhile this dish isn't made in a traditional Indian clay oven, the yogurt marinade and spice blend can still yield a very authentic-tasting end result on a backyard grill. |
11 votes
21656 views
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Cioppino "Imperiale"Based on the traditional fisherman's soup served in Portuguese immigrant households in the San Francisco Bay Area, this recipe is major crowd pleaser at a special-occasion dinner party. |
1 vote
9026 views
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Nkatekwan (groundnut soup)This is a vegetarian adaptation of a traditional Ghanaian soup usually made with chicken. |
3 votes
7896 views
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