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CHALFONTE FRIED CHICKEN
Chalfonte Hotel recipe adapted from I Just Quit Stirrin’ When the Tastin’s Good, 75th Anniversary Edition Makes 4 generous servings 1 3-pound chicken, quartered 1 cup flour Salt Freshly ground pepper...
View ArticleHELEN’S THICK CREAM SAUCE
Chalfonte Hotel recipe adapted from I Just Quit Stirrin’ When the Tastin’s Good, 75th Anniversary Edition Makes 1 cup 3 tablespoons butter ½ cup flour 1 cup milk or light cream, warmed Salt and freshly...
View ArticleCHALFONTE CRAB CROQUETTES
Chalfonte Hotel recipe adapted from I Just Quit Stirrin’ When the Tastin’s Good, 75th Anniversary Edition Makes 6 croquettes 1 pound back fin crabmeat, picked over 2 tablespoons chopped parsley 2...
View ArticleCherry Grove Farm Cheese Puffs
Adapted from an Alain Ducasse recipe. ½ cup water ½ cup milk 1 stick (4 ounces) unsalted butter, cut into tablespoons Large pinch of coarse salt 1 cup all-purpose flour 4 large farm-fresh eggs 3½...
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Roast Leg of Lamb with Green Olives, Shallots, Thyme and Sorrel Emulsion
Courtesy The Farm Cooking School Serves 8 to 10 I am always trying to find new ways to create sauces using vegetables. Here some of the shallots braised with the lamb are blended with the pan juices,...
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Lemon Verbena Panna Cotta with Fruit
Courtesy The Farm Cooking School Serves 6 There’s a little trick that I use in all my panna cotta recipes. I reserve some of the cream and whip it before folding it into the rest of the cream mixture....
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Cherry Coke Short Ribs
Courtesy Chef Matt McPherson, Matt’s Red Rooster Grill Serves 4 hungry people 3 pounds short ribs Olive oil, as needed Kosher salt and black pepper 1 cup chopped onion ½ cup chopped carrots ½ cup...
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