Main Course
8665 recipes found
Du Pont Turkey With Truffled Zucchini Stuffing
Turkey was served often at Winterthur, an ancestral home of the du Pont family, in Delaware. The birds were raised on the estate, in great enough numbers for the family to give them to employees at Thanksgiving and Christmas. The land was purchased in 1810 by Eleuthère Irénée du Pont; the house was built in 1839 and opened to the public as a museum of American decorative arts in 1951. Many of its recipes survive, among them one for truffled turkey and stuffing, which Pauline Foster du Pont, who was married to Eleuthère Irénée's grandson, included in her personal handwritten cookbook. First, three pounds of zucchini were boiled, then peeled, mashed and seasoned with salt, pepper and butter. This was the stuffing. Then the contents of an entire can of black truffles were sliced and slipped under the turkey’s skin. To serve, the meat was carved and then put back in its skin so that the turkey appeared to be whole. In this adaptation, the bird is rubbed with truffle butter, and the zucchini (finely chopped, not mashed) is bolstered with bread crumbs and more truffle butter. But it does not suggest replicating the reassembled turkey. You will have enough to do at Thanksgiving without attempting it.
Cheese Blintzes
Joël Robuchon's Lobster in Sauternes
The great Joël Robuchon had interesting things to say about lobsters, some of which may be taken with a grain of sel, for example his preference for Brittany lobsters, especially those from Finistère, over the American variety. But his tender description of their lovemaking when the female has molted while the male is still in his armor is touching, as is his account of the lobster's suicidal affection for the conger eel. This recipe for lobster in Sauternes is divine.
Chicken Waterzooi
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child’s favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.
Keftikes de Poyo (Chicken Croquettes)
Stir-Fried Goat With Fresh Coriander
Shredded Oxtail Salad With Mustard and Shallot
Scallopine of Venison With Madeira
Grilled Medallions Of Venison With Black-Bean Pancakes
Salmon Gefilte Fish
Fried Chicken (The Yellow Rose)
Sauteed Venison Chops With Cognac Mustard Glaze
Chicken Skewers With Peanut Sauce
That peanut butter is relegated to the sandwich while sesame butter (tahini) is seen as an exotic food item is one of the wonderfully preposterous anomalies of American cooking. In the rest of the world, especially Asia, peanuts are special, used not only as a garnish but as a main ingredient in sauces. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture too powerful-tasting for most fish and too heavy for most meat. It is perfect, however, when teamed with chicken on the grill, especially boneless thighs.
Grilled Venison Chops, Stewed Chestnuts and Fruit
Flamiche Aux Poireaux (Leek Tart)
Venison and Lentil Ragout
Sauteed Loin of Venison
Venison Tournedos
Almodrote de Berengena (Turkish Eggplant Flan)
Baked Sea Bass In Crust With Pernod Beurre Blanc
Codfish Fillet With Parsnip Purée
This dish is, in effect, a deconstructed New England codfish cake but made with fresh, not salt, cod and with parsnip purée rather than mashed potato. The flavorings, however, are the same.
Venison Meatballs With Sour Cream
Hostellerie Du Cerf's Salmon With Lentils, Bacon And Horseradish Cream