Chef John – Page 17 – John Pleshette Meal of the Week

DUCK TWO WAYS

THIS IS AN IMPRESSIVE DISH FOR AN ELEGANT DINNER PARTY.

SHORT RIBS ARE A GREAT WINTER DISH, RICH, FLAVORFUL, AND CHEAP.

ON COLD WINTER NIGHTS WHEN I CAN’T SEEM TO SHAKE THE CHILL FROM MY BONES, I GET A CRAVING FOR BEEF.

VEAL IS EXPENSIVE, WEIGHING HEAVILY ON BOTH THE POCKETBOOK AND ONE’S CONSCIENCE.

WHO DOESN’T LOVE POULET A L’ESTRAGON, THAT SEDUCTIVE COMBINATION OF CHICKEN, TARRAGON, ONIONS AND CREAM?

A LOT OF PEOPLE LOVED THE RECIPE FOR CHICKEN, PEPPERS AND ONIONS I POSTED A FEW WEEKS AGO.

ONCE A YEAR WHEN THE TOMATOES ARE AT THEIR PEAK, I BUY A CASE (ABOUT 15 LBS) AND TURN THEM INTO TOMATO PULP, WHICH IS LIKE THICK TOMATO [Read More]

THE GENIUS OF MARCELLA HAZAN IS THAT SOME OF HER MOST FLAVORFUL RECIPES ARE ALSO THE EASIEST TO MAKE.

I ADAPTED THIS FROM PAULA WOLFERT’S “MEDITERRANEAN COOKING”, WHERE IT’S CALLED GAMBAS AL AJILLO.

THERE ARE A MYRIAD OF RECIPES FOR GAZPACHO. SOME USE BREAD AS A THICKENER; OTHERS, ALMONDS.