Tag Archives | spring 2010 recipe

Squash Ragout

Squash Ragout

Leatrice Linden’s Italian mother-in-law made this vegetable ragout for pasta. It’s a good way to use squash – first you cook it, then you freeze it. Cube zucchini and yellow squash. Fry garlic in olive oil and add diced onions. Add squash and sauté for several minutes. Dissolve a bouillon cube in a cup of hot water, add to vegetables and cook for five more minutes. Cool and pour into labeled containers. Defrost with a cup of boiling water and simmer five minutes. To intensify flavor, stir in a tablespoon or two of pesto. Serve with grated cheese over pasta.

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Mango Lychee Chutney


From Chef Norman Van Aken, Norman’s and Norman’s 180

Yield: 4 cups   Chef Van Aken recommends serving this chutney with ham, grilled chicken or pork chops. 


½ cup sugar

1 small red onion, diced medium

1 mango, diced medium

½ papaya or pineapple, diced medium (about 1 cup)

1 Granny Smith apples, diced medium

1 Asian pear, diced medium

1 tablespoon Chinese 5 spice powder

Kosher salt and freshly cracked black pepper, to taste

10 lychees, cleaned and roughly chopped

Mix together all ingredients except for lychees in a large bowl and allow to stand. Meanwhile, prepare syrup:


1 cups apple cider vinegar

1 stalk lemongrass

1 star anise

In a small saucepan, reduce vinegar with lemongrass and star anise to 3/4 cup and strain. Combine this mixture with the other ingredients, except for lychees, in a large heavy saucepan. Cook on medium heat about 30 minutes. Strain off juices into another pan. Reduce the juices until almost syrupy and return to fruit. Add lychees and season as needed.

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Double Oyster Soup

Double Oyster Soup

This simple, cream-based soup combines the flavors of earthy oyster mushrooms and briny oysters and takes fewer than 20 minutes to prepare. Serves 4 to 6.


3 tablespoons butter

1 1/2 cups thinly sliced leeks

1/2 cup thinly sliced green garlic (if unavailable, substitute 3 cloves garlic, thinly sliced, and ½ cup minced green onions)

8 ounces oyster mushrooms, sliced into 1/4-inch matchsticks

1/4 teaspoon fresh grated nutmeg

1/4 teaspoon black pepper

1 teaspoon kosher salt

2 1/2 cups half-and-half

2 cups shucked oysters

1/2 cup oyster liquid



Melt butter in a medium-sized pot. Add leeks, green garlic, mushrooms, nutmeg, pepper and salt. Cook for 8 to 10 minutes, until most of the liquid from the vegetables has evaporated.

Transfer half of the vegetables to a blender along with half-and-half, and puree until smooth. Pour the liquid into the pot, and bring to a simmer. Add oysters and oyster liquid, and cook for 3 minutes, just until the tips of the oysters begin to curl. Serve immediately.

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The Josephine

The Josephine – Signature cocktail of the B Bar at The Betsy in South Beach

1½ oz Belvedere Citrus

¾ ounce Thousand Flower honey (Le Grand Miel)

½ ounce Benedictine

¾ oz apricot liqueur

¾ fresh lemon juice

¼ ounce Antica vermouth

3 dashes bitters

Lemon peel for garnish


Combine ingredients in mixing glass. Add ice. Shake vigorously and strain into a cocktail glass.

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Mamey Cheesecake with a Ginger Crust


©2010, All Rights Reserved by Norman Van Aken

Yield: One 9-inch cheesecake

 For the ginger cookie crust:

1/3 cup butter (half of it softened, half of it melted)

1/3 cup brown sugar

1 egg yolk

1½  tablespoons molasses

1 tablespoon peeled and grated fresh ginger

¾ cup all-purpose flour

1/8 teaspoon freshly toasted and ground black pepper

1/8 teaspoon allspice

1/8 teaspoon baking soda

1/8 teaspoon kosher salt

2 tablespoons granulated sugar, for coating


Preheat oven to 350°.

In the bowl of an electric mixer fitted with the paddle attachment, cream together at medium speed the softened butter and brown sugar until fluffy.  Beat in the egg yolk, then the molasses and ginger.

In another bowl, sift together the flour, pepper, allspice, baking soda and salt. With the mixer on low speed, add to butter mixture the dry ingredients until the flour is completely incorporated.

Divide the dough into five pieces, roll into balls, and coat with the 2 tablespoons granulated sugar. Arrange them 3 inches apart on a parchment paper-lined baking sheet and bake for 12 minutes. Cool completely. Then put them in a food processor and grind them into crumbs. Drizzle … Read More

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Honey Crisp Apple and Rhubarb Cobbler

Honey Crisp Apple and Rhubarb Cobbler

Yield: 8 – 10 servings Chef Hedy Goldsmith, Michael’s Genuine Food & Drink

2 cups all purpose flour

½  teaspoon salt

¼ cup light brown sugar

2 teaspoons baking powder

¼ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

6 tablespoons cold butter, cut into pieces

¾ cup whole milk

1  cup white sugar

½ cup dark brown sugar

2½  tablespoons cornstarch

2 pounds rhubarb, cut into ½-inch pieces

2-3 honey crisp apples, peeled and cut into 1-inch pieces

2 vanilla beans, split and scraped

2  tablespoons heavy cream, for brushing the biscuits before baking

2 tablespoons turbinado sugar, for the tops of the biscuits before baking


Preheat oven to 350°.

In the bowl of an electric stand mixer, add flour, salt, light brown sugar, baking powder, cinnamon and nutmeg. Mix on low speed with paddle attachment until fully incorporated, about 1 minute. With the speed still on low, add the butter and mix until crumbly, about 2 more minutes. Turn the speed up to medium and add the milk, mixing until combined and a dough ball forms, about 1 more minute.

Using a rubber spatula, turn the dough onto a lightly floured surface and … Read More

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