Recipes by Stephen Crout (Page 3)

United States Chef

	Salmon with orzo by Stephen Crout It’s hard to imagine anything easier or more delicious than this quick dish. Accompany it with a green salad and you’ve got a perfect summer supper.At our house we have certain things categorized by season. For example, we’d never make lasagna during July and August, and we wouldn’t make gazpacho in January.A word about doneness for…	2 votes 771 views
	Orzo salad with tuna and fresh tomato by Stephen Crout Orzo salad with tuna and fresh tomatoDisclaimer: I didn't get a nice sharp picture of my own dish. However, this one looks a lot like it...thanks to FoodNetwork.The inspiration for this came from a trip to Denver's excellent farmer's market, Heinie's, where we found fresh Colorado tomatoes (ours in the garden aren't ready yet). The…	2 votes 808 views
	Skate wing cakes by Stephen Crout Skate wing cakesYou may have noticed by now that many of my recipes are unique in that I have relied on an usual ingredient which just happens to be on hand. I had Whole Foods track down some skate wing for me last week. Skate looks like a small manta ray. A whole one, skinned would probably weigh about 1 1/2 pounds. It is easily…	2 votes 585 views
	Mushroom soup by Stephen Crout There is a unique twist to this recipe, one which not everyone will be able to match. It's the use of preserved mustard tuber. Maybe by the time I've finished this post I'll be able dredge up an alternative. The tuber adds a wonderful extra touch of "umami," that extra dimension of taste which is mentioned more and more.Here is…	2 votes 675 views
	The best meatloaf you will never make! by Stephen Crout Ok, ok, I know that’s a stupid title. If you read this you’ll understand that my aim here is to remain the lovable didact I have become later in life.My mantra is, “Be Creative.” I hardly ever cook something that doesn’t include some leftover item from a meal a day or two before. Also, we check out the “Manager’s Specials” at Safeway…	1 vote 1 comment 1158 views
	Salmon burgers a la Hubert Keller by Stephen Crout French chef, Hubert Keller, appears on public tv from time to time. He's always fascinating. Today's post was inspired by an episode in which he prepared various burgers. His technique for salmon was two-fold. He did a traditional ground meat version, but this one is very interesting and extremely good.These patties are constructed…	1 vote 474 views
	Roast chicken a la Julia Child by Stephen Crout This picture isn't of today's recipe. I had very little time to assemble this after spending most of the afternoon at a doctor appointment with Peter and then at the gym. However, except for the legs being tied together, this is pretty much what it looked like after cooking.Using a couple of different gift cards we had been given, we…	1 vote 3585 views
	Lupini beans by Stephen Crout I went to a middle-Eastern market last week, mostly because I wanted to get some pomegranate molasses. I wandered through the very few aisles of the store and found a package of what were labeled "lupin" beans. I asked the proprietor about them. He said, "You will not like. Very sour."Well, you know me, that became a challenge I had…	1 vote 669 views
	Pork burgers with creamed corn by Stephen Crout This combination of dishes was fun to make and came by way of a couple of inspired ideas (mine).First, the pork: I had some bone-in pork loin chops which weighed a total of exactly 1 pound. After the bones and fat were removed the remains weighed 12 oz., an ideal amount for 2 burgers.I got the idea to render the fat and bones in a…	1 vote 552 views
	Pork cutlets Milanese by Stephen Crout This recipe is by no means unique. You can try this with pork, chicken, veal, or even beef. What makes my version special is the trial and error I have endured for a couple of years until figuring out how to make these the best they can be.Brining is essential (though don’t do it with beef). It infuses flavor into the meat and does…	1 vote 515 views