Horton702

Member Since:		July 29th 2009
Number Of Recipes:		98

CARROT BISQUE

Carrot Bisque is a simple and elegant soup. I love this velvety soup all by itself, with a hearty whole-grain roll and a steaming mug of apple cider. It also makes a beautiful soup course for a fall-themed dinner party.

ICE CREAM, SORBET and FROYO TERRINE

Driving around New York City in a secondhand Mister Softee truck, Douglas Quint and Bryan Petroff of the Big Gay Ice Cream Truck sell treats to customers at the curb. But their fans don't come for the soft serve itself, which Big Gay buys premade; the fun is in the toppings—olive oil and sea salt, crushed Trix, wasabi-pea dust. As Quint says, "The last place to look for ice cream toppings is a supermarket ice cream aisle." Inspired, Food & Wine asked America's most brilliant ice cream artisans for fast ways to transform store-bought ice cream. The results range from a terrine layering ice cream, frozen yogurt and sorbet to chocolate-covered ice cream bonbons sprinkled with salt. And the Big Gay guys share their recipe for an ice cream pie with a fresh blueberry sauce.

CHEDDAR-and-ONION SMASHED BURGERS

Inspired by the sliders at White Manna in Hackensack, New Jersey, Adam Fleischman creates beef patties by flattening balls of ground meat on the griddle. Tip: Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture. Our Pairing Suggestion Beer Hoppy pale ale: Dale's Pale Ale. Wine Juicy, peppery California Zinfandel.

UMAMI BURGERS with PORT and STILTON

Resist the urge to pile on any of the usual toppings—lettuce, tomato, ketchup. "The port is your condiment," explains Umami Burger's Adam Fleischman. Tip: Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture. Pairing Suggestion Beer Malty brown ale: Brooklyn Brewery Brown Ale. Wine Cherry-rich Washington Merlot.

ASPARAGUS QUICHE

A delectable combination of ingredients that result in a tasty quiche dish.

MARIO BATALI'S 1000 PROOF NEGRONI COCKTAIL

Campari is the key to this great short gin cocktail that makes one of the best aperitifs. The Negroni can be an acquired taste that some people love while others will not. The nice thing about this Campari drink is that the sweet vermouth offsets the bitterness of the Italian spirit. It is widely believed that this drink was created and named for Count Cammillo Negroni in the 1920's when he ordered an Americano with gin at Cafe Casoni in Florence, Italy. The Negroni can also be shaken and served in a cocktail glass with a lemon twist.

ROASTED SWEET ONIONS STUFFED WITH GROUND LAMB AND APRICOTS

In his quest to use inexpensive cuts or overlooked types of meat—like ground lamb instead of the rack or the leg—Michael Schwartz created this delectable recipe. He seasons the lamb with cinnamon, sautés it, then stuffs it inside sweet onions, his favorite vegetable ("all chefs love onions," he says), before roasting. Pairing Suggestion These sweet-and-savory stuffed onions are addictively delicious, somewhat like the reds of the Languedoc-Roussillon in France; their sweet, rustic fruit and light spiciness pair especially well here. ACTIVE: 30 MIN - TOTAL TIME: 1 HR 45 MIN - SERVINGS: 6

AÇAI SUPER SMOOTHIE

Brazilian surfers first popularized this freakishly nutritious Amazonian berry. Now it has gone mainstream. The smoothie here by Food & Wine's Grace Parisi boosts açai's healthfulness with pomegranate juice. Total time: 5 minutes

BANANAS FOSTER by Brennan's

In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation-Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan's and a very good friend of Owen. Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant's menu. Thirty-five thousand pounds of bananas are flamed each year at Brennan's in the preparation of its world-famous dessert.

FLOURLESS CHOCOLATE SOUFFLE CAKE

Singer Ingrid Michaelson has found the cake of her dreams. "This is so easy! It's always the biggest hit at parties." "I'm a chocoholic. A few years ago, I had a flourless chocolate soufflé cake at a restaurant and thought, This is the best thing I've ever eaten in my entire life. I went home and found a similar recipe online. It looked easy, but when I made it for a party it came out of the oven a brown, sunken-in, not-very-appetizing thing. Everyone else brought along beautiful frosted cakes and fancy desserts—and there sat my lump of brown nothingness. But once people tried it, it was gone in seconds. Since then, I've made one every single year. And each time someone says, “Okay, what's this?” and then, “Oh my God! What is this?”"

GRILLED DIJON-MAPLE SALMON

This is a simple way to prepare salmon. Prep time: 4 hours - Total Time 4 1/4 hours

NY Strip Loin Roast with Yorkshire Pudding

A classic Sunday dinner in England, roast beef with Yorkshire pudding makes an impressive meal for a festive gathering. The pudding, which is prepared in the same pan that was used to roast the meat, is baked until puffy and golden brown.

Souffléed Sweet Potatoes

Prepared with sweet potatoes and two kinds of cheeses, this ethereal soufflé makes a wonderful accompaniment to our Roast Pork Loin with Marmalade Glaze.

Souffléed Sweet Potatoes

Prepared with sweet potatoes and two kinds of cheeses, this ethereal soufflé makes a wonderful accompaniment to our Roast Pork Loin with Marmalade Glaze.

Cheddar-Ale Soup

Topped with toasted croutons, crispy bacon and a drizzle of first-press olive oil, this soup will satisfy hearty appetites on cold winter days.

TOAD IN THE HOLE - Breakfast

A traditional English recipe, Toad in the Hole features sausages that are baked in a batter, which becomes puffy and golden brown. The origins of the name are disputed, although according to one version, the dish resembles a toad sticking its head out of a hole.

PUMPKIN BREAD PUDDING WITH DULCE DE LECHE

SWISS STEAK

A family favorite! Cook Time: 2 hours Total Time: 2 hours, 20 minutes

SLOW-ROASTED PORK LOIN with MOLASSES and BALSAMIC GLAZE

Scott Conant says this recipe is a perfect reflection of his heritage: The molasses harks back to his father's New England background, and the balsamic vinegar is a tribute to his mother's Italian roots. The marinade is a syrupy glaze that Conant slathers over the pork so it can soak up the flavor before roasting. ACTIVE: 30 MIN TOTAL TIME: 4 HRS

Cauliflower Steaks with Spiced Corn

Eat this cauliflower filet with a steak knife; it's surprisingly hefty. - Marcia Kiesel for Food & Wine November 2010. ACTIVE: 30 MIN TOTAL TIME: 1 HR SERVINGS: 6