Vietnamese grilled short rib
“Steakhouse restaurants don’t get much culinary credibility,” says Jamie Bissonnette, chef de cuisine at KO Prime. When he and consulting chef Ken Oringer planned the menu for the steakhouse that replaced Spire in the Nine Zero Hotel, they looked at other restaurants around the country to see how they could “chef up” their menu and balance the appeal of a …
Tortilla chips
Serves 10-15 These keep well in an air-tight container at room temperature for up to 4 days.
Beef chow fun
Serves 4 1 pound fresh wide rice noodles 3 tablespoons vegetable oil 1/2 pound flank steak, thinly sliced against the grain 1 small onion, sliced into wedges 2 teaspoons Chinese rice wine (Shaoxing if possible) 1/4 cup soy sauce 1 bunch Chinese chives (or scallions), cut into 1-inch lengths 3 cups mung bean sprouts
A whimsical American take on French food
The Art Deco-style blog header on Lucy’s Kitchen Notebook promises Lyon, France, stories, essays, photos, and cooking. A tiny, hand-drawn heart at the end of her list hints at the motivation behind the blog. It’s not renown, as Lucy Vanel doesn’t participate in international blogging events like Wine Blogging Wednesday or Leftover Tuesday. And it’s certainly not dollars — or …
A light touch with toffee
New England Toffee Company was started in Acton by Kathy Frizzell when she tried to duplicate a family Christmas gift. Her version of the candy was so popular at a fund-raiser where her husband worked that he cajoled the then-unemployed mother of three into starting a business. That was January 2003, and with the use of a local church’s commercial …
Black bean soup with cumin and tomatoes
Serves 6 Dried black beans are one of the few varieties that do not need soaking; some people think that soaking makes them break during cooking. In this soup, however, broken beans thicken the broth and give it a great texture. Even with soaking, remove several ladlefuls of beans from the pot and mash them with a fork, then stir …
Potato, apple, and camembert timbales
Serves 4 You need four tall ramekins that are each 1 cup capacity. A mandoline or another hand-held slicing device is useful here.
Freshness is all it’s cracked up to be
If you pick up a dozen eggs at the supermarket without giving a thought to when they were laid, you might not care about how the eggs taste. If you do, swing by Bear Hill Farm’s stand at the Marblehead Farmers’ Market. Anne Gagnon will sell you a dozen absolutely fresh eggs laid earlier that week on her Tyngsborough farm. …
Golden potato salad with smoked trout and green beans
Serves 4 Any cured fish or meat can be substituted for the trout.
Give thanks for the right roaster
A big bird needs a sturdy pan. At Thanksgiving, cooks usually give plenty of thought to the bird; what is often shortchanged is the pan.
