Staff Meals from Chanterelle (Cookbook)
Melicia Phillips, David Waltuck
Language: English
Pages: 464
ISBN: 0761116982
Format: PDF / Kindle (mobi) / ePub
It's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature seafood sausage. The staff, elbows on the table, cheerfully tucks into Lamb Shanks with Tomato and Rosemary. Of all the great restaurants in New York, Chanterelle serves the finest staff meals--nothing fancy, just delicious home-style peasant and bourgeois dishes. And here they are, in Staff Meals from Chanterelle. In 200 recipes, Chanterelle's chef, David Waltuck, brings the superb culinary insights and techniques befitting one of America's best chefs (Gourmet) to the delectable stews, pasta dishes, roasts, curries, one-pot meals, and blue plate specials that have made families happy forever. Outstanding yet easy-to-make, these are dishes for home cooking and entertaining alike, including Fish Fillets with Garlic and Ginger, Thai Duck Curry, Sauteed Pork Chops with Sauce Charcutiere, and the most requested dish of all, David's Famous Fried Chicken with Creamed Spinach and Herbed Biscuits. Tips throughout put cooks in the hands of a four-star teacher, from the best way to boil a potato (uncut and in its jacket) to shaping hot, oven-fresh tuiles into sophisticated dessert cups.
Red-Cooked Beef (page 65) and Thai Seafood Salad (page 235). And, although the noodles are best eaten the day they’re prepared, I must confess that I often have them the next day—for breakfast! SERVES 4 AS PART OF A BUFFET OR DINNER WITH OTHER DISHES 1 piece (2 inches) fresh ginger, peeled and grated (to yield about 1 tablespoon pulp and juice) � cup good-quality soy sauce, such as Kikkoman 2 tablespoons balsamic vinegar 2 tablespoons superfine sugar 1 tablespoon Asian sesame oil (see page
roll out the dough � inch thick. Cut it into round biscuits using a floured 3-inch biscuit cutter, or cut into 3-inch squares with a knife (see Notes). 4. Place the biscuits on the prepared baking sheet and bake until lightly browned, 15 to 20 minutes. Serve the biscuits warm from the oven or at room temperature. Notes: If you’ll be using these biscuits as a dessert topping (see Blackberry Cobbler, page 420), don’t add any herbs. Just continue with the remaining recipe as written. If you’re
pour the batter into the pan at the top edge. Using your wrist, swiftly rotate the pan with a circular motion to spread a thin, even layer of batter over the bottom of the pan; do not use the ladle to spread it. Return the pan to the heat and cook the crêpe until the surface looks almost cooked and the bottom is lightly speckled with brown, 20 to 30 seconds. Gently loosening the crêpe with a spatula, turn it over; or you can flip it by hand, grasping the edge of the crêpe with your thumb and
When it’s cool enough to handle, cut the brisket against the grain into �-inch slices and return them to the pot. Add the carrots, season with salt and pepper, and simmer, partially covered, until the carrots are tender, about another 20 minutes. 7. Remove the pot from the heat and discard the bay leaves. Arrange the brisket slices on a serving platter and spoon the carrots, pig’s feet (if desired), and sauce over the meat to serve. Note: Please don’t overspend on the wine for this dish. What
the knife. This will split the olives open, allowing you to remove the pits. Purée the olives along with about 1 tablespoon extra-virgin olive oil per � cup olives in a food processor or blender to form a thick paste. Braised Tripe alla Fiorentina Although I’m very fond of tripe, I have to admit it’s in no danger of becoming one of the most popular dishes at staff meals. Those who share my passion eat it with gusto; the others concentrate on sides and salads. In this recipe, the strips of tripe