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.