Yaki Gyoza

Ingredients for Yaki Gyoza
(25 pieces)

120g Ground Pork (4.23 oz)
100g Cabbage (3.53 oz)
50g Onion (1.76 oz)
50g Nira - Garlic Chives (1.76 oz) - (Vietnamese: lá hẹ)

- Condiments -
1/2 tbsp Soy Sauce
1/2 tsp Sugar
A pinch of Pepper
1 tbsp Sake
1/2 tbsp Sesame Oil
1 tbsp Potato Starch
1 tsp Grated Garlic
1/2 tsp Grated Ginger
1/2 tbsp Oyster Sauce
or 1 tsp Chinese Soup Base

25 Gyoza Skins
1 tbsp Sesame Oil
Flour for dusting

- Gyoza Sauce -
1 tbsp Black/White Vinegar
1 tsp Soy Sauce
Rayu - a type of Chili Oil
or Sesame Oil

Fillet of Sole with Mushroom Sauce

Minute Recipe: Goat Cheese Toast.
Soup: Butternut Squash Velvet
Main dish: Fillet of Sole with Mushroom Sauce
Side dish: Peas, Mushrooms and Endive
Dessert: Seckel Pears in Coffee

gratin" of Corn Parfait & Lamb burger

Minute Recipe: Anchovy Spread.
Main course: Lamb Burgers with Feta Cheese
Side dish: "gratin" of Corn Parfait.
Dessert: Cream Cheese and Fruit Medley.

Scallop Pancakes & Crisp Apricot Galette.

Minute Recipe: Radish Toast.
Main course: Lamb Curry, and serves it over Rice with Raisins.
Salad: Scallop Pancakes on Boston Salad
Dessert: Crisp Apricot Galette.

Pizza, mashed potatoes & greek yogurt

Minute Recipe: Beet, Stilton, Apple and Nut Salad.
Main course: Roasted Split Chicken with a Mustard Crust.
Side dish: Fluffy Mashed Potatoes
First course: Smoked Salmon Pizza garnished with capers, onion and cilantro.
Dessert: no-frills Greek Yogurt, Walnuts and Honey

Quick lamb stew & berry custards

Minute Recipe: Fried Capers.
Quick Lunch: Lobster Roll Medallions on Spinach Salad
Main dish: Quick Lamb Stew where vegetables are cooked separately and the lamb is served rare. Dessert: Small Berry Custards.




Quick tips:
Don't salt meat (beef, lamb, good pork) before you're ready to cook, otherwise the meat will bleed.

Jaques Pepin - crusty chicken

Minute Recipe: salmon cubes
Main dish: Crusty Chicken Thighs with Mushroom Sauce
Side dish: Fricasse of Brussels Sprouts and Bacon.
Dessert: Stilton with Apple and Nuts

Jaques Pepin

Minute Recipe: Rice Paper Rolls with Avocado and Sun-Dried Tomatoes.
Salad: layering feta, cucumber and onion with tomato slices to make his Tall Greek Tomato Salad.
Main dish: Poached Salmon in Sour Cream Herb Sauce
Side dish: Stew of Peas and Carrots
Dessert: Sweet Riccota Gateaux with Peach Sauce.

Fennel and Mint Salad

http://www.jamesbeard.org/index.php?q=recipes/show/fennel_mint_salad

Andrea Rappaport
Zinzino Restaurant
San Francisco

Andrea Rappaport served this refreshing salad when she came to the Beard House. At first, we thought the combination of fennel and mint sounded better suited to a natural toothpaste than a salad, but we’re happy to eat our words. This salad unites the mild taste of fennel with the powerhouse of mint for a light, lemony salad that, like a good apéritif, sparks the appetite.

Yield:

4 servings

Ingredients:

2 bulbs fennel, fronds removed
1/4 cup extra-virgin olive oil
Juice of 2 lemons
8 large mint leaves, finely shredded
2 ounces shaved Parmesan cheese
Salt and freshly cracked black pepper

Method:

Shave the fennel as thinly as possible, using a mandoline, a meat slicer, or by hand. Place the shaved fennel in a bowl and toss with lemon juice, olive oil, and salt and pepper. Divide the fennel among four small plates. Scatter some mint on top of each salad and garnish with shaved Parmesan.

Crêpes Filled with Strawberries and Chocolate Sauce

http://www.jamesbeard.org/index.php?q=recipes/show/Cr%C3%AApes_Filled_with_Strawberries_and_Chocolate_Sauce

Alexandra Guarnaschelli
Butter
NYC

James Beard House featured chef Alexandra Guarnaschelli of NYC’s Butter created this recipe for sweet and simple crêpes that features the classically decadent combination of strawberries and chocolate.

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Yield:

4 to 6 servings

Ingredients:

Crêpes:
¾ cup all-purpose flour
3 tablespoons sugar
Pinch of salt
2 eggs
2 yolks
1 cup milk
1 tablespoon cognac or brandy

Filling:
8 ounces semi-sweet chocolate, broken into small pieces
1 cup heavy cream
1 pound strawberries, washed, stemmed, and cut into quarters
¼ cup granulated sugar
1 tablespoon freshly squeezed orange juice
1 teaspoon orange zest

1 cup clarified butter
Powdered sugar (optional)

Method:

To make the crêpe batter, sift the flour, sugar, and salt into a bowl. In another bowl, whisk the eggs, yolks and milk. Add the dry mix to the wet ingredients in small increments, whisking after each addition, until just combined; stir in the cognac and allow the mixture to rest for at least 20 minutes.

To make the chocolate sauce, put the chocolate in a bowl. Heat the cream in a small saucepan until it reaches a simmer. Pour the hot cream over the chocolate and stir gently until the mixture is smooth.

In another bowl, combine the strawberries, sugar, orange juice, and orange zest. Allow the berries to rest for about 15 minutes.

To make the crêpes, heat a 10” non-stick pan over medium heat until fairly hot. Drop about 1½ teaspoons of clarified butter into the pan and move it around to coat. Put a little batter in the pan and swirl it around (there should only be enough batter to lightly cover the bottom of the pan). Cook for 1 to 2 minutes or until the edges become brown. Use a spatula to turn the crêpe over and cook for an additional minute or two. Transfer the crêpe onto a plate. Repeat for the rest of the batter, stacking the crêpes like pancakes to keep them warm.

To serve, put a heaping spoonful of strawberries in the center of each crêpe and top with a generous spoonful of the chocolate sauce. Fold the two sides of the crepe towards the center and roll it up like a cigar. The edges should be tucked underneath and the smooth side should be on top. Sprinkle with powdered sugar and serve a small pitcher of sauce on the side.

Risotto Milanese

http://www.jamesbeard.org/index.php?q=recipes/show/Risotto_Milanese

James Beard

Beard on Food (1974)

The classic recipe for Risotto Milanese calls for saffron, one of the most expensive spicesin the world. Saffron comes from the dried stigmas of the Crocus sativus, a fall-blooming crocus primarily cultivated in Spain and Portugal. Its high cost is due to the miniscule yield from each flower and its labor-intensive harvesting methods. Saffron is generally sold in small, individual packets, and fortunately, most recipes call for only a pinch. Don’t omit it, though; its yellow color and unique flavor impart a delicious quality to not only risotto, but also to such dishes as arroz con pollo, paella, and Indian biryani.

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Yield:

4 servings

Ingredients:

1 cup Arborio or Carnaroli rice
6 tablespoons plus 3 tablespoons butter
1 small onion, finely chopped
½ cup dry white wine
2 pints hot chicken broth or stock
Pinch saffron, steeped in ¼ cup hot chicken stock
¾ cup grated Parmesan cheese

Method:

Melt the 6 tablespoons butter in a heavy saucepan. When it bubbles, add the onion and sauté until just wilted down to a delicate pale gold. Add the rice and toss it around with a wooden spoon to coat it well with butter, but do not let it brown.

Add the wine and let it reduce until it is nearly evaporated, with only about a teaspoon left. Start adding the broth, about 1 ½ cups at a time, and let each addition cook away rather briskly, stirring the rice often. As the rice absorbs the stock, add more. Continue stirring and adding stock until the rice starts to get tender, then add saffron. Stir it into the rice completely, so it dissolves and distributes its lovely flavor and color.

When the rice is tender to the bite and almost dry, stir in the rest of the butter and Parmesan cheese. The grains of rice will be soft, creamy, yet separate.

Cherry Clafouti

James Beard
Beard on Food (1974)

This simple, extraordinarily good summer dessert is even more welcome in winter or spring, made with frozen cherries. If cherries aren't in season, you can make it with fresh prunes, plums, nectarines, or pears, in the same way.

Yield:

one 9-inch cake

Ingredients:

4 cups Bing or other sweet cherries, washed and pitted
2/3 cup plus 4 tablespoons granulated sugar
2 tablespoons kirsch or cognac
½ cup butter
3 eggs
1 tablespoon grated orange rind
1 cup flour
1 teaspoon vanilla

Method:

Preheat oven to 400º.

Butter and lightly flour a 9-inch cake pan, pie pan, or springform pan.

Toss cherries with about 2 tablespoons sugar and kirsch or cognac, and let them stand for a few minutes. (If they’re frozen, let the cherries thaw before using.) Cream the butter very well and work in 2/3 cup sugar until the mixture is light and fluffy. Beat in eggs, one at a time. Add orange rind and flour. Blend very well, then add vanilla. Put a few spoonfuls of batter in the pan to cover the bottom, and distribute the cherries evenly over it. Pour the rest of the batter over the fruit. Sprinkle the top with remaining 1 or 2 tablespoons granulated sugar. Bake for 5 minutes, then reduce the heat to 375º and continue baking between 40 and 45 minutes, until a cake tester comes out clean. Let it cool just to warm and cut in wedges to serve, accompanied by sweetened whipped cream.

Carote in Agrodolce (Sweet and Sour Carrots)

http://www.jamesbeard.org/index.php?q=recipes/show/carote_in_agrodolce

Adapted from a recipe by
Julia Della Croce
Veneto: Authentic Recipes from Venice and the Italian Northeast (2003)

When Julia Della Croce taught a workshop at the Beard House using recipes from her book, Veneto: Authentic Recipes from Venice and the Italian Northeast, these simple and delicious carrots were among them. She explains in the book that the recipe comes out of the Venetian-Jewish culinary tradition.

Yield:

6 servings

Ingredients:

1 cup raisins
1⁄2 cup sweet Marsala or as needed
2 pounds young carrots, peeled
3 tablespoons unsalted butter, olive oil, or a combination
1⁄4 teaspoon sea salt
1⁄4 cup pine nuts, lightly toasted
Finely grated zest of 1 orange
1 tablespoon white wine vinegar

Method:

In a small bowl, combine the raisins with Marsala to cover. Allow to soak for an hour or so. Slice the carrots into 1/2-inch-thick disks, or into the same thickness first horizontally and then on the diagonal for an oval shape.

In an ample heavy-bottomed skillet, warm the butter or olive oil over medium-low heat. Add the carrots and water, cover tightly, reduce the heat to low, and cook, stir occasionally with a wooden spoon to ensure even cooking, until the carrots are tender but still somewhat resistant to the bite, 10 to 12 minutes. If necessary, add an additional tablespoon or two of water occasionally to prevent the carrots from drying out, burning, or sticking to the bottom of the pan. When the carrots are half cooked, uncover and add the salt, raisins, Marsala, pine nuts, orange zest, and vinegar. Check for salt and serve promptly.

Beard's Brussels Sprouts with Bacon

http://www.jamesbeard.org/index.php?q=recipes/show/brussels_sprouts

Adapted from a recipe by
James Beard
James Beard's American Cookery (1972)

"This is one of the earliest recipes I found for sprouts, and it's a rather nice one."

–James Beard, James Beard's American Cookery

Yield:

4 servings

Ingredients:

1 pound Brussels sprouts, stems and outer leaves removed
6 slices thickly cut bacon
1 small onion, chopped
1 teaspoon freshly ground pepper
2 tablespoons vinegar

Method:

Soak the sprouts in water for 15 to 20 minutes before cooking. Boil the sprouts in an ample quantity of salted water until they are barely cooked through and still very crisp. Sauté the bacon, cut into small pieces. Remove some of the fat, add the onion, and cook just till it wilts. Add the pepper. Drain the sprouts and dry out over the heat for just a minute. Add to the bacon mixture and toss well. Add the vinegar, shake again, and transfer to a heated serving dish.

Vegetables a la Grecque

James Beard

Beard on Food (1974)

Greek-style marinated vegetables are a wonderful solution to the question of what to do with the bounty of glistening vegetables at our farmers’ markets in late summer. All the green beans, mushrooms, onions, leeks, and eggplants at the peak of their freshness can be prepared in this delicious manner. Since they are eaten cold, rather than hot, they can be made in advance, and in quantity, and served as needed. With this versatile preparation, you can offer marinated onions or mushrooms as a cocktail tidbit, or have a delightful side dish of green beans “a la grecque” with grilled foods or salads.

Yield:

6-8 servings

Ingredients:

½ cup olive oil
1/3 cup white vinegar
1/3 cup dry white wine or vermouth
1 teaspoon salt
2 shallots, finely chopped
½ teaspoon freshly ground black pepper
1 bay leaf
1 or 2 cloves garlic
Tabasco sauce
1 teaspoon thyme, tarragon, oregano, or basil
1 pound string beans, 1 large eggplant cubed, 1 pound fresh button mushrooms, or 1 pound peeled pearl onions

Method:

Combine the first 10 ingredients in a saucepan large enough to hold the poaching liquid and vegetables. Place vegetables in the pan and add enough water to barely cover. Bring to a boil very slowly, then reduce the heat and poach until the vegetables are just crispy tender. Do not overcook! Remove the vegetables from the liquid and set aside.

Taste the liquid for seasoning, to see if it needs more salt, reduce slightly, and let it cool. When it is well cooled, pour it over the vegetables and chill lightly in the refrigerator.

Serve sprinkled with chopped parsley.

Wild Mushroom Goulash

http://www.jamesbeard.org/index.php?q=recipes/show/wild_mushroom_goulash

Walter Plendner
Marriott Hotels

Although Walter Plendner served this incredibly rich goulash as a first course during his Viennese Christmas dinner at the Beard House, a number of guests liked it so much that they considered skipping a few other courses in exchange for a second portion. Plendner served the goulash over a fluffy mound of polenta. For best results, splurge on the mushrooms.

Yield:

4 servings as a main course, 6 as an appetizer

Ingredients:

4 tablespoons (2 ounces) unsalted butter
1/2 cup thinly sliced shallots
1 pound mixed wild mushrooms (chanterelles, cèpes, or black trumpets, depending on what is in season)
2 teaspoons Hungarian sweet paprika
8 ounces crème fraîche
1 cup heavy cream --> sau khi thử thì thấy recipe dùng hơi nhiều cream đâm ra ngấy. Lần sau sẽ thử dùng 1/3 cup thôi.
Salt and white pepper to taste
1 teaspoon chopped parsley
1 teaspoon chopped chives
24 chive “sticks,” for garnish

Method:

Melt the butter in a large pan. Add the shallots and sauté until they soften, being careful not to let them brown. Add the mushrooms and, a minute later, the paprika. Continue sautéing until the mushrooms are fully cooked, about eight minutes. Add the crème fraîche and heavy cream. Season to taste with salt and white pepper. Bring to a light boil, letting the sauce reduce slightly. Add the parsley and chopped chives. Serve the goulash over soft polenta and garnish with chive “sticks.”

Halibut with Parsley Crust

http://www.jamesbeard.org/index.php?q=recipes/show/halibut_with_parsley_crust

Walter Pisano
Tulio
Seattle

This recipe comes from Beard House chef Walter Pisano of Tulio in Seattle.

Yield:

6 servings

Ingredients:

1/4 pound unsalted butter, softened
1 1/2 ounces foccacia
3/4 bunch Italian parsley, leaves only
Salt and pepper to taste
Olive oil, as needed
6 to 8 halibut fillets, 6 ounces each

Method:

In a food processor, purée the butter, foccacia, parsley, salt, and pepper. Keep the mixture at room temperature.

Preheat the broiler. Heat a 10- or 12-inch nonstick skillet over medium-high heat. Add enough olive oil just to coat the bottom of the pan. When the oil is hot, sear the halibut fillets. Remove the halibut to a sheet pan, cool, and top each fillet with one tablespoon of the butter mixture. Broil the fish to the desired doneness. Depending upon the thickness of the fillet, this should take approximately 5 minutes for medium-rare.

Cream of Spinach Soup

http://www.jamesbeard.org/index.php?q=recipes/show/cream_of_spinach_soup

James Peterson
Splendid Soups (1993)

This recipe comes from James Peterson, author of many cookbooks, including Splendid Soups (1993).

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Yield:

4 servings

Ingredients:

3 medium leeks, cleaned and sliced thin
1 large Yukon Gold potato, peeled and cut into thin slices
1 quart milk, water, or chicken broth
2 10-ounces bags of spinach or 2 10-ounce bunches, stemmed and washed
1/2 cup heavy cream
Salt
Freshly ground black pepper

Method:

Put leeks and potatoes in a pot with the liquid and bring to a gentle simmer. Cook until the potatoes and leeks are completely soft, about 25 minutes. Add spinach and return to a simmer.

Purée in a blender or using a hand-held immersion blender and strain into a clean pot. Add the heavy cream and bring to a simmer. Season to taste with salt and pepper before serving.

Leek and Potato Soup

http://www.jamesbeard.org/index.php?q=recipes/show/leek_and_potato_soup

James Peterson
Splendid Soups (1993)

This simple and satisfying soup can be put together in about the time it takes to open a can and an be made as a smooth creamy soup or left chunky. It is a versatile soup is a base for three other soups: cream of asparagus, green pea, and spinach soup.

Yield:

4 servings

Ingredients:

3 medium leeks
1 large Yukon Gold potato for purèed soup, or 1 large white or red waxy potato for chunky soup, peeled
1 quart milk, water, or chicken broth
1/2 cup heavy cream or 4 tablespoons butter
Salt
Freshly ground black pepper

Method:

Clean the leeks and slice them thin. If you’re making a purèed soup, slice the Yukon Gold potato thin. If you’re making a chunky soup, cut the waxy potato into 1/3-inch dice.

Put the potatoes and leeks in a pot with the liquid and bring to a gentle simmer. Cook until the potatoes and leeks are completely soft, about 25 minutes. If you’re serving the soup chunky style, add the cream or butter and season to taste with salt and pepper before serving. If you’re making a purèed soup, purèe in a blender or with a hand-held immersion blender and strain into a clean pot before adding the heavy cream, salt, and pepper.

Roasted Duck Breast with Pan Fried Belgian Endive, Caramelized Pear, and Ginger

http://www.jamesbeard.org/index.php?q=recipes/show/roasted_duck_breast

Pascal Olhats
Tradition By Pascal
Newport Beach, CA

Chef Pascal Olhats enhanced this dish with seared foie gras and a port wine reduction at the James Beard House dinner honoring the French Republic and its fabulous food on July 14, 2008. This version is no less sophisticated than the original and is complimented nicely by a bottle of Pinot Noir.

Yield:

Serves 4

Ingredients:

Four 8 to 10 ounce duck breasts, cleaned and skin on
Salt and freshly ground black pepper to taste
2 Belgian endive, chopped into ½” strips, core removed
1 Bartlett or Red Anjou pear, diced
One 1-inch piece fresh ginger, peeled and grated fine
½ cup balsamic vinegar

Method:

Preheat the oven to 350°.

Heat a medium-sized pan over high heat. Season the duck breasts on both sides with salt and black pepper and sear, skin side down, in the hot pan. Using a spoon, baste the breasts with the melted fat. Cook the breasts for about 8 minutes, or until the skin is golden brown and crispy. Transfer the breasts to baking pan, skin sides up, add the pear to the hot duck fat, and cook until brown, about 4 minutes. Add the endive, ginger and a pinch of salt and sauté until soft, about 3 minutes more. Transfer the mixture to a bowl.

Put the duck into the oven to finish cooking, 5 to 6 minutes for medium rare.

In a small saucepan, bring the balsamic vinegar to a boil and cook until it is reduced to a thick syrup, about 6 minutes.

Evenly distribute the endive and pear mixture onto the middle of each serving plate. Slice each duck breast into approximately 10 even slices and lay across the endive. Drizzle the balsamic vinegar around the plate or on top of the duck.

Shrimp de Jonghe

http://www.jamesbeard.org/index.php?q=recipes/show/shrimp_de_jonghe

James Beard
James Beard's New Fish Cookery (1976)

According to some sources, Shrimp de Jonghe was invented at the turn of the 20th century by the De Jonge brothers, Belgian immigrants and owners of De Jonghe’s Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. This dish can be served as an appetizer or main course.

Yield:

6 to 8 servings as an appetizer, 3 to 4 servings as a main course

Ingredients:

1/4 pound (1 stick) butter, at room temperature
2-3 cloves garlic, peeled and minced
1 teaspoon parsley, chopped
1 teaspoon chervil, chopped
1 teaspoon shallots, chopped
1 teaspoon tarragon, chopped
Salt
Freshly ground black pepper
Pinch of nutmeg
Pinch of mace
2 pounds shrimp
2/3 cup bread crumbs
1/2 cup dry sherry

Method:

Preheat oven to 400º.

Gradually work the garlic and other seasonings into the butter. Add the crumbs and sherry and mix well. Set aside. Alternatively, place all the ingredients in a food processor and pulse until incorporated.

Shell and clean the shrimp and cook in boiling salted water for 3 minutes until they are pink. Butter 6 to 8 ramekins, individual baking dishes, or a single baking dish. Arrange layers of shrimp and the herbed crumb mixture alternately in the ramekins. Top with remaining buttered crumbs and bake in the oven for 10 to 15 minutes, until the dish is barely bubbling and the crumbs are lightly browned.

Vinaigrette

http://www.jamesbeard.org/index.php?q=recipes/show/vinaigrette

Yield:

1/4 cup

Ingredients:

6 tablespoons fruity olive oil
1 ½ tablespoons vinegar
1 teaspoon salt
½ teaspoon pepper
1 clove garlic
Dijon mustard, to taste

Method:

Whisk all ingredients together until well blended. Taste before adding additional vinegar.

Bí ngồi xào thịt bò

http://cookingand.blogspot.com/2009/03/bi-ngoi-xao-thit-bo.html

Món này làm xong phải cho vào tô cách nhiệt để giữ cho món ăn được ấm nóng vì bố Emi về muộn. Công thức đơn giản nhưng cứ phải ghi ra để sau này Emi còn học nấu ^^

Công thức bí ngồi xào thịt bò:
100g thịt bò thái mỏng (để tủ đá cho hơi lạnh cứng thì thái mỏng dễ hơn nếu không có dao sắc), ướp 30 phút với ít hạt nêm, và 1/2 quả lê xay nhuyễn (không cần lê nếu mua được thịt mềm ngon)
1 quả bí ngồi cắt miếng dài, nhỏ
2 tép tỏi băm nhỏ
1 củ hành tây, cắt múi cau
2 thìa dầu ăn

Cách làm:
Để lửa to, phi thơm hành tỏi, cho thịt bò xào săn nhanh tay. Khi xào thịt bò thì không tiết kiệm dầu ăn như các món xào khác được nếu không thịt sẽ bị khô. Thịt săn thì giảm bớt lửa thì cho Zucchini vào xào cùng, đậy nắp một lúc là rau và thịt chín mềm. Nhà mình thích ăn nước nên giảm lửa trong khi xào. Nếu không thích thì để lửa to trong quá trình xào, và xào thật nhanh tay