Author: lobstah

  • Magret de Canard

    Magret de Canard

    Score the skin side  in ½-inch diamonds, only cutting into the fat layer and not into the meat. Make a mixture of 1 tsp kosher salt and ½ tsp ground black or green pepper. Rub the generously all over the magret. Preheat the oven to 450 degrees and as it nears the desired temperature heat an […]

  • Anise Cornmeal Fingers

    Cream 1½ sticks butter until soft. Add 1 TBL Pernod, ½ tsp ground white pepper, 1 TBL fennel seeds (ground after measuring), ¼ tsp salt. Add ¾ cup granulated sugar, 2 eggs, 1 egg white. When mixed, add 1¾ cups flour and ⅔ cup cornmeal, blending just until mixed in. By hand, mix in grated […]

  • Clam Soup

    Heat some oil in a large pot. Add 2 TBL finely minced garlic. Cook briefly, add 6 anchovies, mashing them as they cook. Add 1 cup white wine, 4 cups canned tomatoes with paste/pulp, 2 tsp dried oregano, 1 tsp dried basil, ½ cup chopped parsley (fresh), 1 tsp dried red pepper flakes. Taste it […]

  • Yellow Tomato Soup

    Puree 1 lb peeled, seeded yellow tomatoes with 1 TBL olive oil. (I was short on yellow so I added one red one: the soup is still a rich yellow.) This will make about 3 cups of juice. Add ¾ cup chicken stock. Strain through a coarse strainer to capture any seeds. To the puree […]

  • Lemon Whipped Cream

    *Small Recipe (for 9″ cake): Combine in top of double boiler, 2 egg yolks, zest of 3 lemons, ¼ cup lemon juice, pinch of salt, ¾ cup sugar and 3 TBL butter and cook as directed below. *Full Recipe (for tube cake): Combine in top of double boiler, 4 egg yolks, zest of 4 lemons, […]

  • Lemon Cloud Cake

    A lemon chiffon cake filled with Lemon Whipped Cream. Preheat oven to 325 F. For 9″ cake: With mixer, beat 3 egg whites, ½ TBL lemon juice and (adding gradually) ¼ cup sugar until soft peaks form. Transfer to another bowl. Combine 1 cup flour, ½ cup sugar, 1¼ tsp baking powder and ¼ tsp […]

  • Maple Ice Cream

    Put 2 cups heavy cream, 1 cup milk, ½ cup Grade B maple syrup and a pinch of salt in a sauce pan. Add either 1½ tsp vanilla extract or 1 whole vanilla bean, split lengthwise and seeds scraped into mixture. Include the pod in the mixture, too. Heat until steaming, but do not let […]

  • Cherry Pie

    Preheat oven to 425 F. Combine 4+ cups of pitted sour cherries (I prefer the bright red Montmorency cherries), 3 TBL minute tapioca, ¾ cup sugar and 2 TBL kirsch. Let stand 15 minutes. Meanwhile, roll out pie crust and fit into 9-inch pie plate. Pour filling into crust, dot with 2 TBL butter cut […]

  • Ice-Box Cake

    Make whipped cream using 2 cups heavy cream, 2 – 3 TBL confectioners’ sugar and 1 – 2 tsp vanilla. Spread ½ TBL whipped cream on each cookie in a box of Famous Chocolate wafers, building up a stack. Arrange two 7-inch stacks next to each other (on their sides) on a plate to form […]

  • Cold Borscht (for 40)

    The perfect thing for a hot summer night. Normal people will probably want to cut this in half or freeze some of: it freezes really well. Peel and dice 3½ lbs of beets (to make 8 cups). Bring to simmer in pot with 8 cups water, ½ onion finely grated, 2-3 cloves garlic run through […]

  • Grilled Swordfish

    Easy as can be. Get a 1-inch thick swordfish steak. Let it come to room temperature and season lightly with olive oil, salt and pepper. Get the grill hot (400 degrees F.), and grill for about 5 to 6 minutes per side. I prefer charcoal but it works just fine on a gas grill.

  • Corn-Crusted Soft-Shell Crabs

    In a pie plate, beat together 1 egg, ½ cup milk and some salt. Put some very fine (Indian Head brand) corn meal in another pie plate and mix with some ground pepper. Dip each cleaned soft-shell crab in the egg mixture, let drain a bit and dredge in the corn meal (on both sides). […]

  • Sauteed Fennel with Pernod

    Trim fennel bulb, cutting off bottom end of bulb. Slice vertically into thin slices. Saute in olive oil on high heat. Let brown, but not burn. You may want to cover it to accelerate the cooking. Toss in some Pernod, stir quickly and serve hot.