![]() ![]() She suggests, in addition, some onions (which, by the way, the Berghoff Cookbook refers to as well). I add Granny Smith apples, cut up into small pieces, to the cabbage. Under "Vegetables," she has a nice turn on my standard recipe (from the Berghoff Cookbook, as a matter of fact) for red cabbage. ![]() Just listing the rest of the 21 sections would take way too much Amazon space, but I'll mention a few other recipes that seem interesting to me. I suspect I'll experiment with one of those in the not-too-distant future. I like making frittata's from time to time, and she provides several recipes for this classic that look pretty inviting to me. Here, there are a series of nice recipes. Seems to me that that addition would add a nice bit of bite to the croque monsieur. Stewart adds one wrinkle, though, that I aim to incorporate the next time I make this dish-Dijon mustard. Then, you grill both sides on the stove until brown. My version features a ham and Swiss cheese sandwich, with plenty of butter on each side. I have also served it as an hors d'oeuvre at some of the relatively few dinner parties for bunches of people that I've organized over the years. There are 21 chapters, each covering some different aspect of cooking, starting off with "the basics" (basic stocks, pastry for further cooking, etc.) and "hors d'oeuvres." And let me take a moment to talk about one of those that she describes-the redoubtable "croque monsieur." Those few (and special) times that I have been in Paris, I had a lot of lunches featuring this classic. However, of course, it's the recipes that are the centerpiece. Your dish will only be as good as the ingredients you use." And cooking wine doesn't measure up to the real deal.), and a brief conversion chart at the close. This volume features suggestions as to what should be in one's pantry, a few notes to cooks (including one that I have come to learn as true after taking shortcuts : "When you cook with wine, use a wine you would like to drink. But that is a key piece of what this cookbook is about.Īs usual with better cookbooks, there are some nice extras besides the recipes. The little hints for making a dinner party special would not be of much concern to many who simply want a set of recipes from which to choose. ![]() The lifestyle represented by Stewart's enterprise underlies this book. Of course, this is more than just a cookbook. But I do found a lot of neat recipes in this volume. I'm not interested in large parties or dishes featuring caviar, and so on. Thus, this is a "one stop shopping" guide, if one is interested in Martha Stewart's recipes. It was classic French cuisine, and it was very special.This book, published just a bit over a decade ago, contains recipes from her earlier works. Filet of sole meunière with brown butter and lemon, quenelles de brochet, and the floating island dessert of custard and meringue. I recall wearing very beautiful, sparkly pants, with a big, heavy gold belt that was sort of Moroccan, and a fabulous blouse. He, my then-boss Andy Monness, and a few other stockbroker-y types got very dressed up and ate the best food that night. “In the olden days of New York, sometime in the ‘70s, I remember going to La Grenouille with Saul Steinberg, who started Leasco Data Processing. You may not be able to get vegetarian “lobster”-more on that later-cooked by Buddhist monks in Shanghai, but you can drink Stewart’s favorite rosés and eat Chinese takeout while reading this story. So, maybe you can’t run out and eat these dishes right now. ![]() During a rapidfire chat at The Sun Wine and Food Fest at Mohegan Sun in Connecticut earlier this year, Stewart recalled a decadent French meal of quenelles de brochet with stockbrokers in New York City and a half-a-mile-long buffet with butter sculptures in Morocco. She sorted through her mental notes of dining out from the ‘60s to now, and shared her five best meals of all time. Remembering the best food we ate in the past year is tough for most of us-imagine going through decades of restaurant memories. ![]()
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