“Rice pudding is one of my favorite dishes—we used to have it once a week when I was growing up in England,” Bruce Auden says of the inspiration for this autumnal dessert. “But you can never order it in a restaurant.” When Auden, the executive chef at the Fairmount Restaurant
Serves 4 Preparation Time: 5 Minutes Cooking Time: 15 Minutes6 strips slab bacon 1 head red cabbage, core removed, finely shredded in food processor, and cut into 3-inch strips 2/3 cup Spanish sherry wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 ounces Texas goat cheese,
A bird in the pan is worth two in the bush, especially when it’s quail.
Serves 4Preparation Time: 5 MinutesCooking Time: About 10 Minutes4 large, firm pears (Bartlett, Anjou, Bosc, or Colorado), peeled, cored, and cut into eighths2 tablespoons unsalted butter, melted4 tablespoons sugar3 tablespoons heavy creamPreheat oven to 450 degrees. Mix all ingredients in bowl. Put mixture in glass or porcelain baking dish. Bake
Serves 4 Preparation Time: 5 Minutes Cooking Time: 20 to 30 Minutes8 small (4-ounce) or 4 large (8-ounce) quail, split down the back and flattened 1/2 cup flour mixed with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon thyme 3 tablespoons unsalted butter 4 shallots, minced 16
Anthony Frederick’s Crawfish Etouffée1 stick margarine 1/4 cup flour 1 cup chopped green onion 1 cup chopped yellow onion 2 garlic cloves, minced 1/2 cup chopped green pepper 1/2 cup chopped celery 3 small fresh bay leaves 2 teaspoons finely chopped fresh thyme 5 teaspoons chopped fresh basil 1 stick
Culinary secrets revealed: You know that famous dish that your best friend always fixes? Well, we raided the kitchen and found the recipe.
Chris “Whip” Layton’s Two-Tone Chili2 bottles dark beer (Dos Equis) or 2 cans (15 ounces each) chicken stock Juice of 4 limes 6 tablespoons Pickapeppa steak sauce 3 pounds venison stew meat 5 slices bacon 1 large white onion, coarsely chopped 2 garlic cloves, crushed 4 tablespoons chili powder 1
Garry Olah’s Clay-Pot Orange Duckling1 three-to-five-pound duckling Salt Freshly ground black pepper 3 or 4 garlic cloves, crushed 2 or 3 medium oranges, peeled and sliced (reserve rind) 1 tablespoon bottled orange-peel spice 3/4 cup orange juice 1/2 cup soy sauce 2 tablespoons grated fresh ginger 1 teaspoon ground allspice
Robert Tabak’s Smoked and Grilled Shrimp2 pounds large shrimp, shells on 1 tablespoon black pepper 2 teaspoons white pepper 2 teaspoons cayenne pepper, or to taste 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons lemon pepper 2 teaspoons paprika Salt, to taste (optional) 1/2 cup extra-virgin olive oil
The Whistlers’ Orange Pancakes2 eggs 1/4 cup oil 2 cups whole wheat or white flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 to 2 cups orange juice Beat eggs with oil until light. Sift dry ingredients together, and add to eggs. Slowly stir in juice until batter is
Recipe from “Specialty of the House”
John Leeper’s Watermelon Pickle10 pounds peeled watermelon rind (see below)12 pounds granulated sugar1 quart white vinegar18 to 20 drops oil of cinnamon18 to 20 drops oil of clovesCut all green parts from watermelon rind before weighing (if firm, a little of the green may be left on). Cut into pieces,
Olive Hershey’s Peach Ice Cream1 quart milk6 egg yolks3/4 to 1 pound powdered sugar, depending on sweetness desired1 dozen medium-sized ripe peaches1 pint cream Make custard by scalding milk in double boiler. Beat yolks and sugar in bowl. Add to milk. Cook in double boiler until custard thickens, stirring constantly.
Recipe from “A Grand Finale”
The common dewberry takes a leading role in a sophisticated shortcake.
Recipe from “The Calypso Kitchen”
Like the climate it comes from, Jamaican food is hot, bright, and unforgettable. Four Seasons chef Robert McGrath cooks to a Tex-reggae beat in an electrifying summer menu.
Recipe from “The Calypso Kitchen”
Recipe from “The Calypso Kitchen”
Recipe from “The Calypso Kitchen”
Recipe from “The Calypso Kitchen”
Recipe from “The Calypso Kitchen”
Recipe from Suzanne Makin, Petaluma Bakery, Dallas.Crust3/4 cup vegetable shortening1 cup sugar2 eggs 1/2 teaspoon vanilla extract2 1/2 cups all-purpose flour1 tablespoon baking powderPreheat oven to 375 degrees. In large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; beat well. In separate bowl, combine flour
Raspberries meet white chocolate.
Lighter fare for a springtime menu.
1 1/2 cups peeled, seeded cucumbers, diced into 1/4-inch cubes 1 cup 1/4-inch diced celery 1/2 cup 1/4-inch diced white onions 1 cup 1/4-inch diced carrots 1 1/2 cup 1/4-inch diced Roma tomatoes 1/2 cup 1/4-inch diced leeks 1/2 cup watercress, chopped 1/4 cup fresh dill, chopped 1 1/2 teaspoons
The resourceful chefs at Hudson’s on the Bend don’t always follow the nouvelle script: their robust improvisations, both ethnic and elegant, result in more rewarding meals.
4 ounces goat cheese, crumbled 4 ounces Monterey Jack cheese, grated 4 ounces sour cream 1/4 teaspoon cayenne pepper 1/4 teaspoon salt, or to taste 1/4 teaspoon each of fresh or dried basil, oregano, and thyme Juice of 2 lemons 2 to 3 tablespoons butter 24 shelled, deveined shrimp, tails
Boneless Smoked Quail6 boned quail, about 3 ounces each 2 teaspoons Lawry’s seasoning salt 2 teaspoons Ac’cent seasoning 1 teaspoon paprika 1/4 teaspoon cracked black pepper 3/4 teaspoon Old Bay seasoningMix spices together, adding water (about 7 to 8 teaspoons) until an almost thin consistency is reached. Be careful not
Recipe from chef Jeff Blank, Hudson’s on the Bend.1 12-ounce lamb loin filet 2 pounds lamb bones 2 medium onions 1 stalk celery 3 carrots 5 bay leaves 2 sprigs rosemary 1/2 cup whole mint and 2 teaspoons chopped mint 2 tablespoons whole black peppercorns 1/2 cup brown sugar 3
Most recipes for game birds amount to long, slow overkill. Only quick, hot cooking ensures that red-meat birds retain their rich flavor.
From “What’s Good For the Goose”
Specialties of the season make for a chil-proof midwinter meal.
1 cup sugar1 cup heavy cream1 cinnamon stick of dash of ground cinnamon1 tablespoon unsalted butter1/2 teaspoon cornstarch1/4 cup water1 tablespoon bourbonPreheat oven to 350 degrees. In large bowl, cream sugar and butter. Mix in eggs, cream, cinnamon, vanilla, and raisins. Pour mixture into 1 3/4-inch-deep, 9-inch-square pan. Arrange bread
From “Quick Cuisine: Winter’s Bounty”
From “Quick Cuisine: Winter’s Bounty”
From “What’s Good For the Goose”
1 ounce (1 heaping tablespoon) fresh ginger, peeled and coarsely chopped 2 serrano chiles, coarsely chopped 1/4 cup lime juice 1/4 cup orange juice 1/8 cup tequila 3/4 cup honey 1 tablespoon coriander seeds, toasted (see directions above, with pork loin recipe) and ground zest of 1 lime 1/4 teaspoon
This Fourth of July, forget the fried chicken and potato salad. Our potluck picnic, cooked up by six top Austin chefs, is full of culinary fireworks. Plus... extra web-only recipes!
1/3 cup red-wine vinegar 2 tablespoons Dijon mustard 3 tablespoons chopped flat-leaf parsley 1 tablespoon fresh thyme, leaves only 1 shallot, minced 1 cup extra-virgin olive oil salt and pepper to taste 1 cup baby yellow wax beans, blanched for 3 minutes and plunged into cold or ice water 1
Aioli20 garlic cloves 1 teaspoon coarse sea salt 6 eggs pinch white pepper pinch cayenne pepper 2 1/8 cups extra-virgin olive oil juice of 1 lemonnote: True French sauce aioli, a garlicky mayonnaise, is made by hand because the aggressive action of a blender or even a whisk compromises the
Vinaigrette for Slawjuice and zest of 2 lemons 1/4 cup cider vinegar 1 tablespoon whole-grain mustard 2 tablespoons honey 3/4 cup extra-virgin olive oil 1 tablespoon salt 1 teaspoon freshly ground pepperIn a large mixing bowl, whisk together all ingredients and set aside.Slaw1 red bell pepper, julienne cut 1 yellow
Peach Purée8 to 10 ripe peaches 1/2 cup sugar juice of 1 lemonBlanch peaches for 2 minutes. Remove from boiling water and plunge into ice water. Peel, cut in half, and remove pits. Place peaches in a saucepan, barely cover with water, and add sugar and lemon juice. Simmer over
3 tablespoons whole black peppercorns 3 tablespoons whole cardamom seeds 3 tablespoons whole coriander seeds 3 tablespoons whole comino seeds 3 tablespoons whole fennel seeds 10 cascabel chiles (a dry chile with a smooth, dark reddish-brown skin, about 3 inches long) 3/4 cup honey 1 stick canela (similar to cinnamon
6 cups peeled and cubed raw sweet potato (1/2-inch cubes) 2 1/4 teaspoons coriander seeds about 7 cascabel chiles, depending on size, enough to make 1 generous tablespoon ground chile (cascabels are smooth-skinned, dark reddish-brown chiles about 3 inches long) 2 tablespoons plus 1 teaspoon real maple syrup 1 generous
4 large or 6 medium ripe tomatoes2 pounds Texas mozzarella (available at some Albertson’s, Central Market, Tom Thumb, and Whole Foods stores or by mail from the Mozzarella Company, Dallas, 800-798-2954 or mozzoco.com).kosher salt and freshly ground pepper to tasteapproximately 1/2 cup extra-virgin olive oil (for drizzling)fresh
Blueberries2 pints blueberries, preferably Texas-grown 2 tablespoons sugar 1/2 teaspoon vanilla extract 1/4 cup Grand Marnier 1/2 cup strawberry preservesPick through and wash berries and dry on a clean kitchen towel. In a mixing bowl, combine berries, sugar, vanilla extract, and Grand Marnier. Let macerate for 20 to 30 minutes.
Here is a list of Farmers’ markets in the major cities that have in the past carried heirloom tomatoes. Bear in mind that availability depends on the weather and how much recent demand there has been.AUSTINArmadillo Farmers’ Market 301 W. Riverside Drive Open Wednesday 3 p.m.–6 p.m.; April–DecemberAsian American Cultural
For a winter night’s meal, making a pot of roasted acorn squash soup will warm your kitchen and your bones.
