Recipes by Elizabeth Schreiter (Page 17)
United States Chef
|
Alex Stupak’s mezcal-cured salmon with savory cream cheese foam and Ina Garten’s blinis.Alex Stupak’s mezcal-cured salmon with savory cream cheese foam and Ina Garten’s blinis.Mezcal-cured salmon with cream cheese foamLongtime readers (all five two of you) will know that it’s hard for me to say no to a cured salmon–I’m pretty sure it’s my… |
1 vote
508 views
|
|
Entering a whole new world of infusions, part I: lemon-lemongrass (vodka) drink.Entering a whole new world of infusions, part I: lemon-lemongrass (vodka) drink.Lemon-Lemongrass DrinkThanks to the lasting influence of Good Eats, we really make a point of not trying to buy unitasker gadgets for the kitchen. Admittedly, I’m a bit… |
1 vote
303 views
|
|
A New Year’s Eve 2016 roundup of delicious eats.A New Year’s Eve 2016 roundup of delicious eats.Selections from our meat and cheese board.Happy New Year! It’s so surreal that it’s January and actually cold out (although I was one person who was not sad about the warm December whatsoever). I hope you all had fantastic celebrations and have started the new year off in a good place,… |
1 vote
272 views
|
|
The Carousel Bar’s Dome Patrol cocktail.The Carousel Bar’s Dome Patrol cocktail.The Dome Patrol in The Carousel Bar.One thing I really, really wanted to do on our New Orleans trip was to get some inspiration from any and all of the places we visited. I had my trusty small Moleskine on me at all times along with a pen to jot down things I observed, but perhaps one of the… |
1 vote
229 views
|
|
Sabor de soledad, reminiscing about Pastis edition with open-face croque monsieurs.Sabor de soledad, reminiscing about Pastis edition with open-face croque monsieurs.Open-Face Croque Monsieur from PastisDespite the fact that it’s been years since we’ve been there and it’s been well over a year since it closed, every once in a while I… |
1 vote
125 views
|
|
Puglian stuffed chicken, or what might be my new favorite fall chicken.Puglian stuffed chicken, or what might be my new favorite fall chicken.Puglian stuffed chicken. (Related: I HATE STANDARD TIME AND NO GOOD LIGHTING.)The image from the book–I mean, how good does that look?But back to this chicken: holy crap is it… |
1 vote
130 views
|
|
More fun with the iSi siphon: sabayon with mixed berries.More fun with the iSi siphon: sabayon with mixed berries.Vermouth sabayon with mixed berriesOf all of the various foams I’ve tried out with my iSi whipper, the one that has dogged me the most has been sabayon. It was a little frustrating because it was one of the few desserts that I actually had a recipe to try out, but every time I… |
1 vote
361 views
|
|
Making homemade busiate pasta to celebrate still being in Peak Tomato.Making homemade busiate pasta to celebrate still being in Peak Tomato.Busiate with pesto trapaneseFall is here, and already I’m unimpressed because I feel like it’s been nothing but grey and cloudy days since the Equinox. And now we’re expected to get… |
1 vote
373 views
|
|
Sabor de soledad in Baltimore, part ii: fig and chicken liver salad and gambas flambées with pastisSabor de soledad in Baltimore, part ii: fig and chicken liver salad and gambas flambées with pastisGambas Flambées with PastisIf the galettes were a foray into the unknown, the following week was a retreat into the familiar and easy. Initially my plan… |
1 vote
322 views
|
|
Sabor de soldedad in Baltimore, part i: galettes bretonnes via Rachel Khoo.Sabor de soldedad in Baltimore, part i: galettes bretonnes via Rachel Khoo.Galettes bretonnes with prosciutto, burrata, garlic, and thymeMichael was traveling quite a bit over the past two weeks, going to such varied places as Bangor, Maine, and the… |
1 vote
839 views
|
