These are Brussels sprouts but with a difference. First, they are finely shredded and sautéed in plenty of butter flavoured with nutmeg and sage, then they are combined with orecchiette, double (heavy) cream and plenty of Parmesan.
When Major Jackson was fresh out of college, he found a Cajun restaurant in Philadelphia that had the best Chicken Big Mamou he’d ever had. When the restaurant closed he tried to recreate the recipe but it never came out quite right. That is, not until one of our producers did some digging and found the original recipe for him.
Its November and I’m gearing up for my holiday turkey. I love a brined turkey and cooking with beer, so I combined these elements to create a juicy beer-brined turkey with a Dankful IPA gravy. Dankful IPA has piney hop aromas, so I paired that with juniper berries in the brine to accentuate those flavors.
This recipe for the Louisiana classic dish serves 10 on a Monday night in New Orleans, or anywhere and anytime lovers of New Orleans gather.
Almost anything you catch yourself or find at the market can go into this stew. To not overcook the fish, add it just before serving with thicker slices going in maybe 2 minutes before thinner ones.
These super healthy, vegetarian pitas from Chef MD are perfect for lunch or a light, easy supper.
Often improvisations are fueled by memories of dishes past; they're attempts to recreate a singular set of flavors or a dish's particular pleasure. When I found myself yearning for two classic fish dishes I used to eat in France years ago, I made an amalgam of the two, to capture the crispiness of goujonettes—fillets of sole cut into strips, dusted with flour, and deep-fried, and the comforting delicate butteriness of sole meuniére—whole or fillets, flour-dusted and panfried in butter.
Making fromage fort is the ultimate way of using your leftover cheese.
I swooned the first time I made this. What makes it exceptional? It's hearty, deeply flavorful, lapped in a rich, glossy, savory sauce, spiked with red wine—serious wintertime satisfaction in a bowl. It is everything you want from a stew, from the seductive aroma with which it warms the house as it simmers, to its robust, filling substance and big, distinct ("manly," we might have said in pre-feminist days) chunks of potato and other vegetables. Dried shiitakes absorb the ragout; garlic (and no wimpy amount of it, either) is used almost as a vegetable in its own right. And, though it seems impossible that something so stalwart should be low fat, low fat it is.