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Recipe
Index
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Apples
with Thyme and Honey
with Thyme, Honey, and
Bacon
Asparagus
Grilled, and Sautéed Goat Cheese Salad
Bacon
Apples with Thyme,
Honey, and
Compote
of, with Caramelized Onion
Banderilla
of Artichoke Hearts, Olives, and Pickled
Onions
Basil
Oil
see also Pesto
Beans
see also Fava Beans
see also Haricots Verts
Beef
Paleron,
Braised
Beets
Roasted
Blood Orange
Butter
Broccoli Raab (Rabe) see Rapini
Butter
Blood
Orange
Maître
d’Hôtel
Cheese
Mozzarella, Fresh, in
Insalata Caprese
see also Cream Cheese
see also Goat Cheese
see also Stilton Cheese
Chicken
Breast, Pan-Fried with Prosciutto,
Sage, and Capers
Chowder
Fish
Corvina
in Warm Vinaigrette aux Fines
Herbes
Corn
Humitas
Couscous
Basic
Directions
Crab
Mushrooms, Stuffed
Cakes, Mini
see also Crab, Softshell
Crab, Softshell
Sautéed
Cranberry
Cranberry-Orange Relish
Cream Cheese
Horseradish-Dill,
Napoleon of Latkes, Smoked Salmon, and
Olive Cream Cheese
Filled Prosciutto Cornets
Orange Marmalade
Croustades (Crostini)
Basic Recipe
Dates
Fresh, Stuffed with
Stilton Cheese
Eggs
see also Frittata
Fava Beans
Ragout,
with Pancetta and Shallots
Fiddlehead Ferns
Basic
Preparation
Fish
Chowder
Cod in Warm Vinaigrette aux
Fines Herbes
Corvina in Warm Vinaigrette
aux Fines Herbes
Flounder
Bercy
Grouper, Baked with Roasted Garlic
Cream and Ragout of Favas, Pancetta, and Shallots
Halibut, Pan-Roasted
with Green Olives and Almonds
Halibut, Pan Roasted with
Sherry Vinegar Beurre Blanc
Halibut, Pan-Roasted with
Vinaigrette Fines Herbes
Ling Cod, Grilled
Herb-Crusted
Redfish with Porcini
Cream
Salmon, Soy- and
Lemon-Glazed, Sesame-Crusted
Salmon, Grilled Brined
Smoked
Salmon, Napoleon of Latkes, Horseradish-Dill Cream Cheese, and
Smoked Salmon, Pasta
with, and Dill
Salmon, Steamed with
Chervil and Basil Oil
Snapper, Red, Ed’s
Style
Stock
Wahoo, Grilled with Maître
d’Hôtel Butter
Flounder
Bercy
Frittata
Basic
Four Onion
Pancetta, Rapini, and Feta Cheese
Pancetta, Red Onion, Artichoke Heart, Feta, and Basil
Pancetta, Red Onion, Artichoke Heart, and
Tomato
Pancetta, Sun-Dried Tomatoes, and Spinach
Spinach, Caramelized Onion, Asparagus, and Artichoke
Heart
Garlic
Roasted, Cream
Roasted, Shrimp with Sun-Dried
Tomatoes, Pine Nuts, and
Gazpacho
Basic recipe
Gnocchi
Winter
Squash Gnocchi
Goat Cheese
Piquillo Peppers,
stuffed with
Prosciutto Rolls
with Sun-Dried Tomato Goat Cheese Spread and Arugula
Sautéed, and Grilled Asparagus Salad
Spread, with
Sun-Dried Tomato
Spread, with Sun-Dried Tomato, Pesto,
and Pine Nuts
Grouper
Baked,
with Roasted Garlic Cream and Ragout of Favas, Pancetta, and Shallots
Halibut
Pan-Roasted, with
Green Olives and Almonds
Pan-Roasted, with Sherry
Vinegar Beurre Blanc
Pan-Roasted, with
Vinaigrette Fines Herbes
Haricots Verts (Filets)
Sauté of
Lamb
Leg,
Grilled
Latkes
Napoleon
of with Smoked Salmon and Horseradish-Dill Cream Cheese
Leeks
Creamed
Ling Cod
Grilled Herb-Crusted
Mushroom
Crab-Stuffed
Pasta,
“Flavors of Fall”
see also Porcini
Mussels
Arrabbiata
Oil, Flavored
Basil
Onion
Caramelized,
Compote of Bacon with
Orange
Butter, Blood
Cranberry-Orange
Relish
Salad with
Pine Nuts and Honey
Orecchiete
with
Rapini
Oyster
Stew
Pasta
Mushroom,
“Flavors of Fall”
with Smoked Salmon and
Dill
see also Couscous
see also Orecchiete
see also Ravioli
Pepper
Roasted Red, Cream of
Piquillo, Stuffed with Goat Cheese
Pesto
Basil
Porcini
Cream (a sauce)
Pork
Herb-Marinated Loin Steak
Roasted, in Thai Fried Rice
Tenderloin, Grilled
Herb-Marinated
Potatoes
see also Latkes
Prosciutto
Chicken Breast, Pan-Fried
with Prosciutto, Sage, and Capers
Cornets, Olive Cream
Cheese Filled
Rolls with
Sun-Dried Tomato Goat Cheese Spread and Arugula
-Wrapped Scallops
Rapini
Orecchiete
with
Ravioli
Winter Squash Ravioli
with Sage Brown Butter
Relish
Cranberry-Orange
Rice
Thai Fried, Basic
Thai Fried, with Roasted Pork
see also Risotto
Risotto
Lemon-Dill
Roe, Shad see Shad Roe
Salad
Grilled Asparagus and Sautéed Goat Cheese
Insalata Caprese
Orange with Pine Nuts and Honey
Tomato, Heirloom
Salmon
Grilled Brined
Smoked,
Napoleon of Latkes, Horseradish-Dill Cream Cheese, and
Smoked, Pasta with, and
Dill
Soy- and Lemon-Glazed,
Sesame-Crusted
Steamed, with Chervil
and Basil Oil
Scallops
Prosciutto-Wrapped
Shad Roe
with
Country Ham, Capers, and Lemon
Shrimp
Marinated Grilled
Pan Roast
of
with
Roasted Garlic, Pesto, Sun-Dried Tomatoes, and Pine Nuts
Vietnamese Inspired
Snapper, Red
Ed’s Style
Softshell Crab see Crab, Softshell
Soup
Gazpacho
Squash, Roasted
Butternut, with Country Ham and Leeks
see
also Stew
Spinach
with
Onions, Dill, and Feta
Squash, Summer
Sautéed
with Pesto
Squash, Winter
Butternut with Sage and Brown Sugar
Gnocchi
Mashed
Ravioli with Sage Brown Butter
Roasted,
and Onions
in Roasted Winter Root Vegetables
Soup
with Country Ham and Leeks
Stew
Oyster
Stilton Cheese
Fresh Dates Stuffed with
Stock
Fish
Tomato
Salad, Heirloom
Turkey, Smoked
with Orange Marmalade
Cream Cheese and Fresh Cranberry-Orange Relish
Veal
Medallions with Prosciutto and
Sage
Vinegar, Balsamic
reduction of
see also Vinaigrette
Vinaigrette
Balsamic
Fines Herbes
Wahoo
Grilled,
with Maître d’Hôtel Butter
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