The American Heritage Restaurant at SUNY Cobleskill 2005: Roasted Butternut Squash Soup
Ingredients:
2 T Olive Oil
1 T unsalted butter
1 ea diced red onion
2 ea diced carrot
1 T minced garlic
1 ea seeded and chopped jalapeno pepper
½ t dried thyme
½ t dried oregano
2 (read more...)
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The Green Table 2005 Roasted Fall Squash Soup
Ingredients:
3 lbs. squash (butternut or acorn), cut in half, seeded
4 T olive oil
1 medium onion, chopped
4 garlic cloves, minced
4 cups vegetable broth
1 T fresh thyme, chopped
½ t grated (read more...)
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Guastavinos 2004 Pan Roasted Foie Gras and White Peach-Chili Relish
1\4 cup white vinegar
1\4 cup loosely packed light brown sugar
2 tablespoons finely chopped shallots
1/4 cup finely chopped red jalapeno pepper
2 tablespoons raisins
1 tablespoon finely (read more...)
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San Martin Restaurant 2004: Oysters Al Castello Di Borghese Chardonnay
(4 servings)
Ingredients:
2 lb spinach, washed well and drained
½ bunch of parsley
1 clove garlic
1 cup butter
1 cup Castello di Borghese Chardonnay
24 Oysters
½ cup fine bread crumbs
1 (read more...)
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The Gourmet Guest: Sweet and Spicy Sausage
Ingredients:
3 lbs Merguez Sausage
1 lb Apples
4 oz Butter
1 Btl Maple Syrup
8 oz Crushed Pecans
Sear and cook sausage in frying pan. Add diced apples and butter. Add Maple (read more...)
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Friends Lake Inn 2003: Butternut Squash Bisque
Butternut Squash, peeled and diced
½ cp. White Balsamic Vinegar
½ cp. Canola Oil
Salt & Pepper to Taste
1 Tbs. Thyme, dried and ground, (or 2 Tbs.)
2Qrts. Vegetable Stock
1 Qrt. Heavy (read more...)
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Tocqueville 2003: Tomato Consommé with Lobster and Local Corn Succotash
Executive Chef Marco Moreira
Serves 8
Equipment List
Cheesecloth 1 foot by 2 Feet-
1 four-quart pot
1 container approximately 1 ½ foot high by 10 inches wide
1 blender
1 wooden spoon with (read more...)
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The City Grill 2003: Pumpkin-Apple Soup with Cinnamon Croutons
Serves 8-10
Ingredients
3 slices Applewood smoked bacon, diced
2 tbsp Butter, unsalted
3 cups Granny Smith apples, chopped
½ cup Carrots, peeled and chopped
½ cup Celery, (read more...)
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Sardi’s Restaurant 2003: Champagne Baked Blue Point Oyster with Braised Leeks
Serves 4
Ingredients:
12 Blue Point Oysters (shucked)
4 cups rock salt
2 medium leeks (white pack only)
2 T butter
Perich of Thyme (fresh)
½ cup heavy cream
4 T dry champagne
1 egg (read more...)
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Guastavino’s 2003: Crudo of Long Island Flounder with Northfork Verjus Grapefruit & Roof Top Herbs
Serves 4
1 # Sushi Grade LI Flounder (sliced thin)
1T. Ginger (blanched and julienned and fried)
12 each ruby red grapefruit sections
1 cup fresh grapefruit juice
½ cup piquillo peppers (read more...)
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Beppe 2003: Marinated Tomato Salad
Insalata di Cannellini, Pomodori, Cipolle e Caprino
Cannellini, Tomato, Onion and Goat Cheese Salad
Serves 4
1 1/4 cups dried Cannellini beans
8 quarts cold water
2 cloves garlic
1 sprig (read more...)
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Beacon Restaurant & Bar 2003: Roasted Oysters with Shallots and Herbs
Excerpted from HIGH HEAT, Broadway Books, May 2003
By Waldy Malouf and Melissa Clark
Roasting oysters on the half shell is a little different than cooking other things at high heat. The (read more...)
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Guastavino's 2001: Bavarois de Choufleur
For 2 terrines
Ingredients
5 head cauliflower
½ cup heavy cream
½ cup clear chicken stock
18 sheets gelatine, softened
½ teaspoon curry powder
¾ teaspoon ground nutmeg
3 teaspoons ground (read more...)
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Beef and Herbed Bread
Yield 48 appetizer portions
Spicy, grilled round steak served on flat bread seasoned with herbs. Great finger food!
Wine suggestions: A zesty, medium -bodied DeChaunac; or a mellow, full-bodied (read more...)
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Citrus Beef Ribbons
Yield 12 appetizer portions
Beef tenderloin strips in fresh lime juice and ginger. Skewered and broiled to perfection. A wonderful appetizer or first course.
Wine suggestions: A medium-bodied, (read more...)
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Beef and Asparagus Hor D'oeuvres
Yield 50 appetizer portions
Beef tenderloin with a tangy cream cheese-horsradish spread wraps around asparagus. A feast for the eye and the palate.
Wine suggestions: A rich, elegant Cabernet (read more...)
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Cheese and Fruit Kabobs
New York cheese, fruit and wine -- what companions. Hundreds of colorful, tasty combinations are possible -- let your imagination be your guide. Kabobs are a great meal starter, or a meal in (read more...)
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Cheddar and Crab Fondue
A true cheese and wine delight -- with a seafood twist! Simple to make and a special treat for family and friends!
Wine suggestions: A light, delicate Chardonnay
An elegant Dry Riesling
A (read more...)
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