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Trappist Beer-Braised “Carbonnade à la Flamande” Short-Ribs

Trappist Beer-Braised
Despite the 100º+ temperatures, we decided to usher in Fall with some Belgian comfort food.  This recipe is a take-off on carbonade flamande, a traditional Belgian sweet-sour beef and onion stew made with beer and seasoned with thyme and bay. It is usually accompanied by french fries or boiled potatoes, however, here we lay it over a bed of sauteed kale and place the whole thing atop a white... 

Chilled Corn Soup with Smoked Trout and Serrano Chili Oil

Chilled Corn Soup with Smoked Trout and Serrano Chili Oil
Never underestimate the importance of plating. This, for instance, is an elegant dish once fully assembled, but in its parts it can be very drab. The soup, in particular, looks unfortunately like watered down milk. If our readers are a bit put off, you’ll understand our friend Adam’s reaction when, after a rigorous circuit workout and the expectation of a an overindulgent meal, he was... 

Buttermilk Curry Fried Chicken

Buttermilk Curry Fried Chicken
Laura said that if I made fried chicken she would not eat it.  But here is the thing: When it comes to summer, fried chicken is about the only food that can compete with the grill.  Furthermore, after our last beach picnic, which Laura is quick to point out was a bit sandy, hand-to-mouth food is a plus.  But, above all else, fried chicken has near-universal appeal and I had a hunch if I fried a... 

Ceviche

Ceviche
Ceviche: there is no dish more befitting a summer day too hot to cook. The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. Other coastal societies such as the Polynesian islands of the south Pacific are also attributed the invention of the plate. The Spanish, who brought from Europe citrus fruits such... 

Lemon Bars

Lemon Bars
The problem with working our way through a few hundred lemons by way of baking lemon bars is that the proportion of lemons to other ingredients — specifically, butter and sugar — is not  that unlike the ratio of an atom to the sun.  I mean, calling these lemon bars is no less accurate than calling a martini an olive pool.  But these lemon bars, which we lifted from Ina Garten, are so magnificent... 

Chicken Tagine with Preserved Lemons and Green Olives

Chicken Tagine with Preserved Lemons and Green Olives
Tagine is a Berber dish from North Africa that is named after the special earthenware pot in which it is cooked. Tagines are essentially stews of braised meats, vegetable and spices. This tagine highlights both preserved lemons and ras el hanout, a popular Moroccan blend of spices.  The dish demonstrates the mysterious ability of the perfect mixture of spices and carefully prepared ingredients to... 

Harissa: North African Hot Sauce

Harissa: North African Hot Sauce
The most important part of hot sauce is not the fact that it’s hot. That’s simple to achieve and in the extreme knocks out the taste buds. The real trick is the ability to bring the heat while changing and enhancing the character of a dish. Enter harissa: a North African fiery, garlicky chili paste that is more scorching than Tabasco and more flavorful than marinara.  It is traditionally... 

South Carolina Pulled Beef Sandwiches with Mustard BBQ Sauce

South Carolina Pulled Beef Sandwiches with Mustard BBQ Sauce
We made these sandwiches as part of our Independence Day festivities. The beef is low and slow roasted and served with a tangy mustard sauce. We used chuck roast but brisket is an excellent choice as well. Actually, any cut of beef works nicely for shredded beef. To serve, spread barbecue sauce on bottom of a hearty bun. Put layer of pulled beef on bun. Spread barbecue sauce over the beef. Add layer... 

Chilled Mixed Summer Squashes and Basil Soup

Chilled Mixed Summer Squashes and Basil Soup
Summer always brings an abundance of summer squashes and fresh basil, this weekend’s farmer’s market illustrating the point rather well.  Chilled summer soups are a refreshing change for guests who have yet to discover how dramatically temperature changes flavor. For instance, I served some to our housekeeper,who, buy the way, has eyes that lock on in half fear, half awe of my cooking... 

Brandade de Morue

Brandade de Morue
It has many different names that you might recognize. In France it is known as morue, in Italy baccalà, in Portugal bacalhau, and in Greece βακαλάος. Whatever the name, salt cod has been the preserved fish of choice for both landlocked and coastal Europeans since the 16th century, where it made its way from Norweigan waters and off the East Coast of North America. Brandade de morue is a great... 
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