With barbecue season upon us, chef Patricio Sandoval of Mercadito Midtown shares a recipe quite different from the usual carnitas. Succulent short ribs are slow cooked in a spicy “mole-Q” sauce, Sandoval’s take on traditional mole with a barbecue sauce edge. The restaurant serves the short ribs as a special with cauliflower and celery root puree and fried crispy leeks.
Paul asked if anyone who had moved to Miami from New York had the recipe for a chicken dish made with white wine and cream and served over noodles at the fabled Lutèce, which ruled the Manhattan restaurant scene for more than 40 years before closing in 2004. It was a favorite of his wife, and he wanted to make it for their 50th wedding anniversary.
Sue Cvejanovich of the Miami-Dade Public Library let us know that The Lutèce Cookbook by chef-proprietor André Soltner is in the collection at the Main Library. It includes a recipe for Fricassee de Volaille aux Echalotes (chicken fricassee with shallots) and another for Alsatian noodles. The recipes are designed for experienced cooks, but those interested in the authentic experience should check out the cookbook.
An alternative came from Irene K., who found the recipe here in the spiral-bound Benson & Hedges 100s Presents 100 Recipes from 100 of the Greatest Restaurants. It was published by the Phillip Morris Co. in 1978, part of a series of premiums the tobacco company issued with input of luminaries such as James Beard and Craig Claiborne.
PBS just released a DVD, Julia Child’s Dinner Party Favorites (PBS Distributing, $19.99), with six episodes from the her groundbreaking TV series, The French Chef. In three hours you get to re-experience the warm, approachable and exuberant woman who has been credited with changing the way Americans eat and cook.
The late Child was known for explaining everything it took to create her dishes, complete with endearing on-camera goofs, and it is preserved here in black and white. The six episodes cover soupe au pistou, asparagus, cassoulet, duck a l’orange, sponge cake with orange cream and tarts aux fruites.
Looking for new ideas for party cakes? Summer cake ideas at the Betty Crocker website include easy ways with cake mix to create cakes that look like ice cream cones, watermelons, flip-flops and butterflies. Besides recipes there are templates, how-to graphics and videos at bettycrocker.com/Recipes/Courses/Dessert-Recipes/Summer-Birthday-Cakes
One note about the recipe here: I’ve always simply baked the cake in the upright cone, set on a cookie sheet, filling about 2/3 full. The tricky part, of course, is getting the cones into the oven without having any fall over. This method takes care of that, but I did have a couple of cones go a little crooked while baking. Frankly I think the old method is more reliable as long as you are careful.
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