Recipes By Amanda Hesser
346 recipes found
Wedge Salad With Buttermilk-Blue Cheese Dressing
Plantain Chips, Fufu And Salsa
Plantain Baked In Its Skin
Plantain Caper Salad
Crostini Romani
Flattened Chicken With Cantaloupe and Arugula
Makrut Lime Meringue Cakes With Lime-Scented Papaya
Meringue has long been a byproduct of other desserts, an economical way to use up leftover egg whites. This recipe comes from Pichet Ong, the former pastry chef at Spice Market. Mr. Ong whipped egg whites with a small amount of confectioners’ sugar and powdered makrut lime leaves (made by drying them in the microwave, then mashing them through a sieve). He opted for small, loose piles of meringue and used a spoon to form a well at the center, as you would for mashed potatoes, and baked them using the same method as the torte. Into the well he spooned a tart lime custard (which he also makes in the microwave — he likes the microwave) and a papaya salad seasoned with Thai chilies and crunchy flakes of Maldon sea salt. “The sweetness is not a problem when your palate is pulled in different directions,” he added. The meringue cushions all of the strong flavors, and the leftover egg yolks are used in the custard. Home economists, you may sleep soundly.
Shiitake And Lotus Seed Stuffing
Sauteed Cantaloupe With Fleur De Sel
Cantaloupe-Star Anise Sorbet
Polenta With Peppers
Rosemary-Lime Sorbet
Fish Cakes
Steamed Mussels in Thai Broth
Mustard Greens Salad With Roasted Cheese Pumpkin And Goat Cheese
Portuguese-Style Steamed Mussels
Skirt Steak With Chipotle Spice Rub
Roquefort Cheese Balls
Friture
For friture, any fish between two and four inches will do, but plump round fish are the best because they cook more evenly than a flatfish and they have more meat on their feathery young bones. A mixture of fish is usually found in friture.
Monkfish Rolls
Gingered Almonds
Langoustines
Prune Ice Cream With Armagnac