Keith McNally, the man who brought New York some of its most wonderful Landmarks in the form of the ODEON, Cafe Luxenbourg, Lucky Strike, Pravda, Balthazar, and Pastis is at it again. He has purchase the venerable old Greenwich Village institution “The MINETTA TAVERN” on Macdougald Street at the corner of Minetta Lane.
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Keith McNally to Re-Open MINETTA TAVERN
HERE is a very simple recipe. As strawberries are now readily available, they go wonderfully well with mint and mango. Mangos are not difficult to prepare but the stone always seems slightly awkward as it is flat and tall and the fruit nearer to the stone is always more fibrous – use a large knife to scrape it down and remove as much of the pulp as you can.
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Strawberries with Mint & Mango Cream
London’s best chips are named today. A survey of the capital’s restaurants has found that the chefs at Le Comptoir Gascon in Farringdon fry the finest frites. Tasters who visited the French bistro in Charterhouse Street described sampling …
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They're to fry for: the best chips in London| Restaurants | This …
Simplicity sometimes just has to be the key. This is not a book aimed at stars or complicated techniques, it is a book of ingredients married together; advice and tips about how to enjoy creating a simple snack to a three course dinner. The vast majority of dishes are simple things I have picked up over the years, but some are more complicated – extracted from exciting adrenalin fuelled kitchens – that can still easily be recreated at home
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What it’s all about
1 individual brie (approx 125g-200g) 3 tbsp bread crumbs 2 tbsp fresh herbs (parsley, rosemary, thyme) 1 clove garlic 1 tsp olive oil 1 tbsp flaked almonds Toast the almonds on a metal baking tray under a hot grill until golden brown; set aside. Meanwhile put the dried bread, herbs, almonds and garlic in a food processor and blitz to a green crumb.
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warm baked brie with toasted herb & almond crust
half a ripe galia melon 1kg over-ripe tomatoes sprig of thyme 1 clove garlic, crushed 4 basil leaves 1 glass dry white wine for the garnish: galia, charentais, ogen and watermelon 2 tomatoes mint leaves Put all the ingredients in a bowl, add one teaspoon of sea salt a few turns of freshly milled pepper, and mash together well with your hands. Chill in the fridge for an hour or so. Cover the inside of a colander or large sieve with a clean linen teatowel or square of muslin, and balance the colander over a bowl
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Clear tomato & melon juice
100g unsalted butter 1 clove garlic 2 shallots 1 large leek sliced in rings 250g arborio rice half glass white wine 250ml vegetable stock 100ml warm goat’s milk glug of olive oil bunch chopped chives 100g goat’s cheese Chop the shallots and garlic finely and sweat them with the leek in butter until soft, but make sure they don’t colour. Add rice and cook for about one minute, until it has turned transparent. Add white wine and stir in until it has all been soaked up.
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Goat’s cheese & leek risotto
The Black Hat Chefs First Pilot.
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Dances With Skillets