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Showing only recipes by “Michel Nischan.”

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Tamari Shrimp and Scallops

When my chef de cuisine at Heartbeat, John Mooney, created this dish, I was struck by its sensuousness. As it cooks, the scallop expands ...

by Michel Nischan and Mary Goodbody


Sashimi of Fluke with Sweet Shrimp

Other than foraged foods, ocean-caught wild fish are the only truly natural, organic food available in our changing world. Most super-fre...

by Michel Nischan and Mary Goodbody


Fresh Tuna and Radish Salad with Wasabi Dressing

Raw tuna is beautiful: silky smooth, with a rich mouth feel that is reminiscent of a well-made pate. When something is so good, there's n...

by Michel Nischan and Mary Goodbody

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Rich Mushroom Stock

Preheat the oven to 350°F. Spread the mushroom stems and scraps on an ungreased baking sheet. Roast for 20 to 30 minutes, or until lig...

by Michel Nischan and Mary Goodbody


Roasted Garlic Bulbs

Garlic is usually harvested fully grown and sold as a multiclove bulb or head, but it also comes in several other forms. In the early spr...

by Michel Nischan and Mary Goodbody


Buttermilk Sour Cream

When you heat buttermilk until it curdles and then drain off the watery whey, the end result is this satisfying and rich alternative to s...

by Michel Nischan and Mary Goodbody

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Bison "Cube" Steak with Fresh Figs

Even chef's like to play with words, which is how I came up with the name of this recipe. Cube steak is tough meat, pounded thin and bare...

by Michel Nischan and Mary Goodbody


Winter Vegetable Stew

This clish is a perfect vegetarian solution for Thanksgiving. The stew is cooked in a big pumpkin, which makes for a completely natural a...

by Michel Nischan and Mary Goodbody


Roasted Vegetable Stock

A good vegetable stock is just as significant as a good poultry or meat stock. Vary the character of the stock by choosing raw or cooked ...

by Michel Nischan and Mary Goodbody


Grilled Summer Peppers with Fresh Bay Leaves

Summertime's sweet bell peppers are a riot of lively color and flavor, and I serve them as often as possible, particularly when I fire up...

by Michel Nischan and Mary Goodbody


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