Recipes By Christine Muhlke
77 recipes found
Baked Goat Cheese With Garden Lettuces
There is perhaps no better salad to represent the coming of age of California cuisine than this one, which began at Chez Panisse in Berkeley, where Alice Waters was looking for something to do with what was then a new ingredient on the American plate: goat cheese. It’s best with little gem or other, delicate and young lettuces.
Hazelnut Romesco
Hinds Head Chocolate Wine
Chicken With Freekeh
Corn-and-Tomato Parfait With Basil
Gulf Shrimp in Exotic Spice
Quaking Pudding
Passion-Fruit Soufflé
Fané
The fané (“faded” in French) is a truly lost dessert. The author Gail Monaghan had visited the Comtesse Cristina de Vogüé at her French chateau, where, on New Year’s Eve, a decadent confection of ice cream, whipped cream, white nougat, meringue and chocolate shavings was served. The countess described the recipe to Monaghan, who set about recreating it in New York. Two years later, she e-mailed her hostess to make sure she had the recipe right. The countess, however, had no recollection whatsoever of “this special cake.”
Apple-Beet Chutney
Iroquois White-Corn Cakes With Maple Syrup and Bacon
Beet and Goat Cheese Salad
Goat-Cheese Cheesecake
Ginger-Apple Upside-Down Cake
Queen of Puddings
Spelt Sablés
Louisiana Brown Jasmine Rice and Shrimp Risotto
Donald Link, the chef and owner of the award-winning restaurants Herbsaint and Cochon in New Orleans, and his chef de cuisine, Ryan Prewitt, like to use Cajun Grain brown jasmine in a luxe shrimp risotto. “It’s really nutty and comes out a lot creamier,” Mr. Link said.
Kanom Jeen Nam-Prik (Rice Noodles With Spicy Shrimp and Coconut)
Chicken Bog With Middlins Risotto
Prunes in a Pitcher
Gail Monaghan’s 2007 book “Lost Desserts” delved into the histories of some delectable dishes. This one goes back to the 1800s. Prunes in a pitcher, or pruneaux au pichet, were made by Fernand Point for the Aga Khan III and served to him in a rare Persian vase that Khan had given the legendary French chef. (However, the fact that the prunes are soaked for two days in port and Bordeaux doesn’t quite track with the Islamic part, Monaghan points out.)
Fennel Gratin
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results. As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish. A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always). If you'd like to get a head start, the bread crumbs may be toasted and stored at room temperature; the fennel and cheese sauce can be made up to 1 day in advance and refrigerated, separately, until you are ready to assemble, bake and serve. It's ideal for entertaining.
Brown-Butter Vinaigrette
Holiday Ham