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