Trellis Cookbook: Expanded Edition

Zusatztext Joyce Goldstein Chef/Owner! Square One Restaurant Marcel Desaulniers makes it seem easy because of his clear directions and explanations...he makes us want to cook the food just so we can taste it. Informationen zum Autor Marcel Desaulniers is the executive chef and co-owner of The Trellis Restaurant. A graduate of The Culinary Institute of America, and now a member of their board of trustees, Desaulniers has received many awards in his lifetime, including the 1983 Food & Wine Magazine's Honor Roll of American Chefs, and COOK'S Magazine first Who's Who of Cooking in America in 1984. Klappentext The Trellis Restaurant, located in Colonial Williamsburg, is one of the finest and most innovative restaurants in the country today. Now, award-winning chef Marcel Desaulniers shares his original, yet traditionally inspired, recipes in a cookbook that truly captures the informal elegance of the restaurant itself. With Desaulniers's simple, easy-to-follow directions, anyone can re-create the Trellis hallmarks -- Curried Apple and Onion Soup, Shiitake Mushroom Pâté, Chesapeake Bay Clam Chowder -- that will start off any meal with panache. Go on to enticing entrées such as Smoked Catfish with Country Ham, Grilled Duck Breast with Raspberries and Macadamia Nuts, and Loin of Lamb with Fennel and Curry. Pumpkin and Currant Bread and Black Pepper Brioche are the perfect accompaniments to any meal, and delectable desserts -- Strawberry Papaya Sorbet and Death by Chocolate -- provide luscious finales. A new chapter -- twenty of the restaurant's most requested dishes -- and a unique feature, "the Chef's Touch," in which Desaulniers offers his secrets and advice, make The Trellis Cookbook the culinary chef d'oeuvre of new American fare -- and the ideal addition to every cook's home library. Chapter 1 APPETIZERS SPRING Grilled Skewers of Snails and Chicken on Red Pepper Capellini Serves 8 5 large red bell peppers, halved and seeded 1 cup water 3 1/4 cups all-purpose flour 2 eggs 1 tablespoon olive oil 1 teaspoon salt 1/2 cup cornmeal 10 tablespoons unsalted butter, softened 6 tablespoons minced shallots Salt and pepper to season 12 tablespoons dry white wine 1 tablespoon chopped fresh parsley 2 1/2 tablespoons minced garlic 48 snails (two 4 1/2 -ounce cans of 24/26 count), thoroughly washed 3 tablespoons brandy 2 pounds boneless and skinless chicken breast, cut into 48 pieces (each piece about 1 inch square) 1 tablespoon fresh lemon juice EQUIPMENT: Paring knife, film wrap, 2 1/2 -quart saucepan, measuring cup, food processor, rubber spatula, measuring spoons, cutting board, fork, pasta machine, two baking sheets, parchment paper, French knife, two non-stick sauté pans, stainless-steel bowl, wooden spoon, eight 9-inch bamboo or metal skewers, charcoal grill, tongs, 5-quart saucepan, colander, pastry brush Cut 3 of the peppers into 32 strips the length of the pepper and 1/2 inch wide. Cover with film wrap and refrigerate until needed. Cut the remaining peppers into 1-inch pieces. Place in a 2 1/2 -quart saucepan with 1 cup lightly salted water and bring to a boil over medium high heat. Lower the heat and simmer until all the water has evaporated, about 45 minutes. Cool for 15 minutes, then purée in a food processor fitted with a metal blade. Refrigerate, uncovered, for 15 minutes. Prepare the pasta dough by placing 3 cups flour on a clean, dry cutting board or similar work surface. Make a well in the center, add the eggs, cooled pepper purée, olive oil, and 1 teaspoon salt. Using a fork, combine the eggs, pepper purée, olive oil, and salt. When thoroughly mixed, begin to work the flour into the center, a small amount at a time. When enough...

About the author

Marcel Desaulniers is the executive chef and co-owner of The Trellis Restaurant. A graduate of The Culinary Institute of America, and now a member of their board of trustees, Desaulniers has received many awards in his lifetime, including the 1983 Food & Wine Magazine's Honor Roll of American Chefs, and COOK'S Magazine first Who's Who of Cooking in America in 1984.

Product details

• Authors: Marcel Desaulniers, Desaulniers Marcel
• Publisher: External catalogues UK
• Languages: English
• Product format: Paperback / Softback
• Released: 16.03.2010
• EAN: 9780671748425
• ISBN: 978-0-671-74842-5
• Subjects: Guides > Food & drink > International cuisine; USA, National & regional cuisine, United States of America, USA, COOKING / Regional & Cultural / American / General