Recipes

Recipe
12:00 am
Fri January 1, 2010

Nancy's Gambas al Ajillo

(generously serves 3)

Ingredients

  • 1 ½ lbs. shrimp (tiger prawns – or other “medium” shrimp work well, and Gulf prawns are even better)
  • 1/3 (packed) cup flat-leaf (Italian) parsley leaves
  • ½ tsp. kosher salt
  • 4-5 cloves garlic (or more, if you like it extra garlicky)
  • 1 cup extra virgin olive oil
  • 2 bay leaves
  • 3 small, whole dried chiles (or 2 teaspoons dried red pepper flakes)
  • A loaf of good bread (your choice, French baguette and rustic loaves work well).

Preparation

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Recipe
12:00 am
Fri January 1, 2010

Quail with Rhubarb-Cinzano Sauce

Served with Garnet Yam puree and Cavolo Nero

Executive Chef John Neumark

Serafina

Serves 4 as a main course

1 boneless quail (or two) per person marinated with evo S&P and chopped savory

For the rhubarb-cinzano sauce: 

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Recipe
12:00 am
Fri January 1, 2010

Cook’s Illustrated Almost No-Knead Bread

(makes 1 large round loaf)

Cooking Utensils

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot.

Ingredients

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Recipe
12:00 am
Fri January 1, 2010

Stein's NY Rye Bread

After all that fine talk from Nancy and me about how simple it is to bake bread, here’s a complicated recipe. It’s really about 90% from George Greenstein’s first rate Secrets of a Jewish Baker but over the years I’ve changed, amended, and otherwise horsed around with his perfectly good recipe in order to customize it to my own perverse tastes. Read this recipe all the way through at least 3 days before you try it.

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