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Sample recipes from Staffmeals from Chanterelle

Beef Short Ribs Braised in Beer

Short ribs have enjoyed something of a revival in the past few years for two very good reasonstheir succulent, wonderfully beefy flavor ...

(1 Votes)

Broccoli with Oyster Sauce

This is my version of a standard Chinese recipe that never fails to please. Most often I make it with broccoli because I always have some...

(1 Votes)

Buttermilk Corn Muffins with Orange

During the brief interlude in which we served breakfast at Chanterelle, these pleasant-tasting, not-too-sweet muffins were part of the br...

(1 Votes)

Chicken Gumbo

The chopped vegetables in this gumbo, significantly less brothy than most versions, meld with the roux to form a rustic, thick sauce with...

(1 Votes)

Cream Cheese Pound Cake

A rich pound cake is a perfect dessert. Its easy to put together and needs no special attention while it bakes. You can serve it plain w...

(1 Votes)

Davids Famous Fried Chicken

Over the years this delectable fried chicken, served with Creamed Spinach and plenty of piping hot Herbed Biscuits, has been our most req...

(1 Votes)

Eggplant Parmesan

Over the years weve always had at least one, and sometimes even a whole contingent, of vegetarians on our staff. As a result, our meals ...

(1 Votes)

Mushroom-Barley Soup

Like many chefs, I have vivid childhood memories of my mother in her kitchen, and to this day I still remember how she prepared mushroom-...

(1 Votes)

Mussel Soup with Saffron

This is a heady soup redolent of the sea and richly infused with saffron and cream. Using the essence of mussel juice created by steaming...

(1 Votes)

Sauted Penne with Cauliflower and Chickpeas

This easy technique for making toasty-tasting sauted pasta will open the door to endless creative possibilities. The results are always ...

(1 Votes)

Sesame-Crusted Fish Fillets with Garlic-Ginger Sauce

This recipe features another boldly flavored Chinese-inspired sauce that complements virtually any type of mild white fish fillets. The l...

(1 Votes)

Chicken Soup with Fresh Herbs

In this version of my mothers chicken soup I combine the best of two worldsfine home cooking and fine restaurant cookingto create a mo...

(1 Votes)

Chicken Stock

Restaurants make and use incredible quantities of chicken stock. In the kitchen at Chanterelle I literally cannot count the number of tim...

(1 Votes)

Homemade Matzoh Balls

This is the matzoh ball recipe I make at home for my family and at the restaurant for staff meals. Sometimes I cheat a bit by adding jus...

(1 Votes)

Summertime Creamed Corn

Theres no point in making creamed corn unless you use fresh cornfrozen kernels are just not worth the effort. Standard creamed-corn rec...

(1 Votes)

Bchamel Sauce

Classic bchamel, that smoothly elegant white sauce, is made with either milk or cream. My version uses half-and-half, which, despite its...

(1 Votes)

Creamed Spinach

All of our staff members love this old-fashioned side dish, especially when its served as part of our favorite fried chicken dinner. It...

(1 Votes)

Fish with Ginger-Scallion Sauce

Heres a simplified version of one of the dishes that Karen and I most enjoy ordering at Thai restaurants. The gingery sauce is typically...

(1 Votes)

Stir-Fried Rice Noodles with Bean Sprouts and Scallions

This is a satisfying rice noodle dish thats fairly uncomplicated yet delicious. The crunchiness of the crisp bean sprouts offers a pleas...

(1 Votes)

Highly Adaptable Shrimp Fried Rice

This simple but tasty shrimp fried rice lies somewhere between cooking from scratch and dialing for Chinese takeout. Its a terrific way ...

(1 Votes)

Pauls Potato Latkes

Potato latkes (pancakes) was the one dish Karens father, Paul Brown, prepared and it was always an event when he did. Since restaurants ...

(1 Votes)

Tasty Basic Tomato Sauce

This nicely seasoned, all-purpose tomato sauce is good to have on hand for making pasta dishes, pizza, and meat loaf. Its quite chunky, ...

(1 Votes)
Other cookbooks by the authors

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