Recipes By Elaine Louie
117 recipes found
Warm Cabbage and Green Beans
Tuscan Marinated Steaks
Mushroom Spring Rolls in Lettuce Cups
At Spice Market, Jean-Georges Vongerichten fills spring rolls with oyster mushrooms and shiitakes, and spices them with ginger, lemon zest, garlic and green chilies. They recall a trip he took to Singapore years ago.
Mascarpone Sauce With Strawberries (Ristorante Corona)
Risotto With Spinach And Pine Nuts (Ristorante La Brisa)
Brazilian Cheese Puffs (Pao de Queijo)
Saag Aloo
Braised Endives With Blood Oranges, Pistachios, and Ricotta Salata
Braised Cabbage
The chef Floyd Cardoz shared this recipe with The Times in 2011. “I personally love cabbage,” he said. At Tabla, his restaurant on Madison Square Park, he offered lightly caramelized cabbage wedges that had been spiced with cloves, black mustard seeds, shallots, garlic and ginger. Mr. Cardoz brought out the sweetness of the cabbage, and in the plating of it, its beauty.
Roasted Pumpkin Salad
Tomato, Oregano, and Feta Risotto
Leek Tart With Oil-Cured Olives
Egg White Frittata With Leeks
Moroccan Stuffed Tomatoes
Bess Feigenbaum’s Cabbage Soup
Summer Rolls With Black Bean Garlic Dipping Sauce
Back in 2012, Elaine Louie spent time with Tama Matsuoka Wong, a forager for the restaurant Daniel in New York and Le Bec-Fin in Philadelphia, to see how she and her family ate. Ms. Louie brought back this recipe, a riff on Vietnamese summer rolls and a Wong family favorite. If it’s your first time making summer rolls, don’t fret too much about appearance. “The summer roll is very forgiving,” Ms. Wong said. “Even if you have a hole in the wrapper, you can roll it up and hide the hole.”
Jap Chae: Korean Noodles
Creamy Rice Casserole
Mac 'n' Cheese
Can mac ‘n’ cheese be haute? Yes, in the hands of Maximo Lopez May, the executive chef of Wall & Water at the Andaz Wall Street Hotel in Manhattan, who adds exotic mushrooms. “It only works if the mushrooms are great,” he said, “so go for elegant ones, like chanterelles or trumpets.” If your budget doesn’t allow for those, then use oyster mushrooms, hen o’ the woods or cremini. But use a mix.
The Temporary Vegetarian: A Portuguese Empada
The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry. She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden. Serve them for lunch with a salad.
Summer Corn Soup
This salty yet sweet, creamy yet crunchy fresh corn chowder was developed for The Times by Wade Burch, the executive chef of several restaurants owned by Merchants Hospitality in New York, for a series of articles about chefs who cook with their children. It's loaded with fresh corn (12 ears worth) and dotted with jalapeño and red bell pepper. It does take a little time owing to the corn stock, but it's so worth it. The taste of the finished soup is pure summer.
Aloo Kofta (Fried Potato Balls)
Roasted Mushrooms With Garlic
