HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, July 21, 2016

Daniel Boulud's Crab-and-Corn Custard and Corn Salad with Yellow-Tomato Vinaigrette


       
Chef Daniel Boulud
Here’s to the ladies who lunch!  Between sips of Rosé, they eat delicately practicing both self and portion control.  Take this wonderful take on a late summer riff on farm-stand flavors: Sweet corn, ripe tomatoes and fresh basil are combined with fresh crab meat in a custard with just a hint of heat. To complement the richness of the custard, these same ingredients make their way into a salad. Here the corn, tomatoes and basil make a refreshing contrast.  Served side by side, they make a great entrée at brunch or lunch for our ladies. But don't rule out serving this dish as an appetizer at dinner. The recipes are the work of the great Daniel Boulud who knows a lot about the ladies and everyone else who lunches for that matter.

Wednesday, July 20, 2016

Indian-Spiced Chicken with Tomato and Cream



    

I love Indian food.  Its intriguing blend of exotic spices and flavors are so distinctive and so transforming that it really does represent a cuisine far from our own American classics.  Take this dish from Bon Appetit.  It transforms the simple and inexpensive Chicken leg and thigh into a feast for all the senses:  The scent for the nose.  The color for the eyes. The taste for the palate.  And talk about one pot cooking!  It even includes potatoes so aside from the Indian bread of choice, Naan and some yogurt, dinner comes together effortlessly in a large Dutch Oven.  If Indian food seems counter-intuitive in the heat of summer until you remember that the sub-continent itself is one of the warmest places on earth.   Only in the Himalayas does the temperature average 68 degrees.  The rest of the country hovers in the 70s and 80s in winter and soars into the 90s and even 100s in the heat of summer. So why does this hot country share a passion for spicy, hot food? 

Monday, July 18, 2016

Chop Chop Salad with Gingered Shrimp and with thanks to Daniel Boulud




The man himself, Daniel Boulud
        Who doesn’t love Daniel Boulud?  His restaurants are on everyone’s New York Top 10 list from Daniel to DBGB on the Bowery, of all places.  I have a particular soft spot for his Bar Boulud, across from Lincoln Center and very close to home. It was there that my daughter-in-law, Kym, told us I was going to be a grandfather for the first time. And the food is pretty good as well!  I’m told Daniel is a very fine fellow and wonderful to work with.  I follow him religiously in Elle Décor Magazine where for some years he’s been the lead food writer. I am never disappointed in what he publishes there. That’s where this recipe appeared.  It’s a homage to DBGB’s close proximity to Chinatown with a wonderful Asian influence dressing and an Asian marinade for the shrimp.  With summer meals upon us, this will be a fantastic addition to any lunch or dinner.  As if it didn’t have so much going for it already—crisp vegetables, cool watermelon, tender sweet shrimp, a tangy-creamy dressing—it’s also a perfect Meatless Monday meal, that is if you get an early start because there is some marinating time involved…otherwise print this and save it for the weekend.