real food

DANIEL BOULUD: “MY FRENCH CUISINE” 

Lunds and Byerly’s 

COMPLIMENTARY 

SPRING 2014 

LUNDS 

AND BYERLY'S 

KITCHEN 

A new 

first-of-itskind 

food 

destination! 

(PAGE 14) 

SALMON IN BLOOD-ORANGE 

SAUCE OVER LEMONY SPINACH RICE 

(RECIPE PAGE 23) 

Brighten your favorite foods 

CELEBRATE 

CITRUS 

03 

FREE 

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ask the expert 

Ask DR. CRUTCHFIELD: 

SKIN CARE ADVICE FROM AN EXPERT 

ACNE TREATMENT 

Why Should I Care 

About Acne? 

Acne is a very common 

skin condition that 

affects over 90% of people 

at some point in their lives. 

When adolescents are 

developing a strong sense of 

self, self-worth, value, and identity, acne not only may cause 

low self-esteem, it can also cause long-term and permanent 

scars on the skin. While almost never life threatening, if it 

bothers the patient, it should be treated. 

What Causes Acne? 

Acne is a condition that manifests as red, tainted papules 

and pustules in the skin especially on the face, chest, 

and back. It is a disorder of the skin’s pores and oil glands. 

All pores have a small oil gland attached to them at their 

bottom. When pores become plugged, the natural skin oil has 

nowhere to go and thus forms a bump in the skin. We also 

have normal natural bacteria that live on our skin attracted to 

the oil as a food source. These types of bacteria can also cause 

inflammation in the skin. 

How Common Is Acne? 

Acne is genetically determined, running in families. As 

oil glands in the skin become activated by hormones 

during adolescence, we first start to see acne. Unfortunately, 

acne doesn’t always disappear when we leave our teens. I treat 

many patients with acne into their 20s, 30s, and even beyond. 

How Is Acne Treated? 

Acne can be treated by unplugging the pores, reducing 

inflammation, reducing bacteria, or actively decreasing 

oil production. Topical preparations like chemical peels or 

salicylic acid will unplug follicles, while topical antibiotic 

solutions will decrease bacteria and certain acne creams 

can reduce inflammation. Other medications and lasers can 

also decrease oil production. One of the best kept secrets 

when it comes to treating acne is that the vast majority of 

acne treatments are designed to improve acne, but very few 

treatments are designed to clear acne up completely. This 

is one of the biggest concerns my patients express to me. 

They are using medicine to treat acne, and while they say 

their condition is better, they still have acne. The treatments 

make the condition better compared to not using any type of 

treatment, but they will not necessarily make acne 100% clear. 

There is one very effective medicine for the total clearing of 

acne, but it has side effects that need to be monitored carefully 

under the direction of a dermatologist. 

What Action Steps Can Be Taken Now 

For Addressing My Acne? 

• Treat acne as soon as you notice it. 

• While there are many topical over-the-counter preparations, 

consult with a board-certified dermatologist to identify the 

best treatment plan. 

• Always use very gentle, non-abrasive, non-harsh cleansers and 

moisturizers. 

• If problems persist after initial treatment, inform your 

dermatologist to revise your treatment plan. 

Treating acne appropriately and early can prevent low 

self-esteem, discomfort, and scars that last a lifetime. Visit 

CrutchfieldDermatology.com for more information. 

Follow us on Facebook and on Twitter @CrutchfieldDerm. 

BEFORE 

AFTER 

Acne patient treated by Dr. Crutchfi eld 

Charles E. Crutchfield III, MD, is a graduate of the Mayo Clinic Medical School and a Clinical Professor of Dermatology 

at the University of Minnesota Medical School. Dr. Crutchfi eld is an annual selection in the “Top Doctors” issue of Mpls. St. Paul 

magazine, and is the only dermatologist to have been selected as a “Best Doctor for Women” by 

Minnesota Monthly magazine since the inception of the survey. Dr. Crutchfi eld has also been selected 

as one of the “Best Doctors in America,” an honor awarded to only 4% of all practicing physicians. Dr. 

Crutchfi eld is the co-author of a children’s book on sun protection and dermatology textbook. He is a 

member of the AOA National Medical Honor Society, an expert consultant for WebMD and CNN, and a 

recipient of the Karis Humanitarian Award from the Mayo Clinic School of Medicine. 

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contents 

Features 

18 Celebrate Citrus 

Infuse your meal with the 

sunny sweet tang of citrus. 

BY ROBIN ASBELL 

26 Spirited Dishes 

Add depth of flavor to your 

favorite dish with a shot of 

wine, beer, or spirit. 

BY SERENA BASS 

36 Bistro Brunch 

An indulgent French accent 

for a leisurely, satisfying 

midday meal. 

BY JASON ROSS 

real food 

spring 2014 

44 Terrific Turmeric 

The beloved golden spice 

is synonymous with health 

and flavor. 

BY NINA SIMONDS 

52 Farm to Restaurant 

Acclaimed French Chef Daniel 

Boulud reveals the breadth of 

his inspirations. 

BY TARA Q. THOMAS 

p.41 

Our Cover 

Salmon in Blood-Orange Sauce over Lemony 

Spinach Rice (page 23). This page: Pommes Anna 

(page 41). Photographs by Terry Brennan 

1 real food winter 2013

contributors 

Serena Bass is known for 

being New York City’s caterer to the 

stars and has thrown parties for Andy 

Warhol, Giorgio Armani, Kate Spade, 

Sarah Jessica Parker, Nathan Lane, 

and countless others. Her cookbook, 

Serena, Food & Stories, won the James 

Beard Award for best entertaining book. 

Currently, Bass is also the executive chef 

at Lido restaurant in Harlem, New York, 

and holds monthly cooking classes in 

St. Paul, Minnesota. Photograph by 

David Loftus. 

Terry Brennan is an awardwinning 

photographer who has worked 

for General Mills, Pillsbury, Budweiser, 

Target, and many national advertising 

agencies. “My real passion lies in 

editorial work,” he says, “in which a 

photographer’s freedom to create a 

story or look through the photograph 

is much greater.” 

Nina Simonds is an awardwinning 

author, journalist, and one 

of the country’s leading authorities 

on Asian food and culture. In 2001, 

Newsweek named her one of 

“America’s Top Twenty-Five Asian 

Hands.” She is the author of 11 

books on Chinese cuisine and culture, 

including the best-selling A Spoonful 

of Ginger and Spices of Life, both of 

which won both the IACP and the 

James Beard Foundation Book Award 

for Health. Her latest cookbook, 

Simple Asian Meals was published last 

January. Her popular food, health, and 

lifestyle website is at spicesoflife.com. 

Robin Asbell spreads the word 

about how truly delicious and beautiful 

whole, real foods can be through her 

work as an author, cooking teacher, and 

private chef. She likes to add special 

touches to dishes that range from meat 

and seafood to beans and grains, with 

an emphasis on taste. Her latest book is 

Big Vegan: Over 350 Recipes No Meat 

No Dairy All Delicious, which follows 

The New Whole Grains Cookbook, and 

the New Vegetarian. 

Tara Q. Thomas gave up 

cooking professionally to become a 

culinary-obsessed writer. She’s been a 

senior editor at Wine & Spirits for the 

past decade and writes regularly for the 

Denver Post, Culture, Gastronomica, 

and Gourmet.com. The Brooklyn, 

New York–based mom of two is also 

author of The Complete Idiot’s Guide 

to Wine Basics. 

Lara Miklasevics began her 

food career on the other side of the 

camera, cooking at the renowned New 

French Café. Today her work as a stylist 

is in demand at corporations including 

Heinz, Target, and General Mills, as well 

as with many magazines. She prides 

herself on using her experience as a 

chef to make food as appealing on the 

page as it is on the plate. 

Jason Ross is a culinary instructor 

at Le Cordon Bleu in Minnesota and has 

worked as a consultant to help develop 

menus at many Twin Cities restaurants. 

He grew up in New York City but now 

calls St. Paul home, where he lives with 

his wife and two young daughters. 

2 real food spring 2014

contents 

p.6 

Departments 

2 Contributors 

4 Bites 

A gluten-free banana bread shows that it’s 

possible to enjoy delicious homemade food 

and adhere to a restrictive diet. 

BY ELLEN BROWN 

56 

6 Kitchen Skills 

Science meets art in creating 

a successful soufflé. 

BY JASON ROSS 

17 Ingredient 

Nutritious, cost-effective, 

and versatile, what’s not to 

love about the simple egg? 

BY MARY SUBIALKA 

56 Pairings 

Prosecco is fast becoming 

prized for its delicate flavors and 

aromas of sweet apples, ripe 

pears, and almonds. 


4 

17 

EGG PHOTO © PON301229 - FOTOLIA.COM 

PUBLISHER JAMIE FLAWS 

EDITOR JOEL SCHETTLER ART DIRECTOR JAMIE JOHNSON DIRECTOR OF PRODUCTION SERVICES JONATHON REYNOLDS 

SENIOR EDITOR MARY SUBIALKA SENIOR GRAPHIC DESIGNER MANDY FINDERS ACCOUNT EXECUTIVES GLORI RANTZ AND KELLY WIEBE 

VOLUME 10, NUMBER 1 Real Food magazine is published quarterly by Greenspring Media, LLC, 706 Second Ave. S. Suite 1000, Minneapolis, MN 55402, 

612.371.5800, Fax 612.371.5801. All rights reserved. No part of this publication may be reprinted or otherwise reproduced without written permission from 

the publisher. Real Food is exclusively operated and owned by Greenspring Media, LLC. Printed in the USA. www.realfoodmag.com 

The pages between the covers of this magazine (except for any inserted material) are printed 

on paper made from wood fiber that was procured from forests that are sustainably managed 

to remain healthy, productive, and biologically diverse. Printed with soy-based inks. 

spring 2014 real food 3

ites 

Gluten-Free Baking 

There’s nothing inherently “bad” about gluten. It’s not an evil chemical produced in a test tube by a mad scientist, nor is it 

adding plaque to our coronary arteries. It shouldn’t be grouped with trans fats or MSG. Gluten is what’s formed when two 

of the thirty proteins found in wheat, rye, and barley get wet. That’s all there is to it. 

But what’s evil is that this natural reaction can be harmful to the health of millions. Understanding the need to live gluten-free 

starts with understanding how gluten can cause life-threatening problems if not removed from the diet of those who cannot 

tolerate it. But the good news is that following a gluten-free diet can mitigate debilitating symptoms and pain in as little as a 

few months, and a change of diet is the only answer. The need is for food rather than a pharmacy. 

EXCERPT FROM GLUTEN-FREE BREAD: MORE THAN 100 ARTISAN LOAVES FOR A HEALTHIER LIFE BY ELLEN BROWN 

Gluten-Free Banana Bread 

MAKES 1 LOAF 

Banana Bread is a classic go-to recipe when there are bananas getting overly ripe, which is when they have the best flavor. In my 

opinion, you should never eat a banana unless it is covered with dark spots. Bright yellow is not good enough. But it’s a quick trip 

from “perfection” to “on the way out,” which is where banana bread comes in. Crunchy pecans add some textural interest to this 

version, which is scented by rum as well as spices. Serve this aromatic bread for breakfast spread with cream cheese mixed with dried 

fruit, or topped with a hot fruit compote for dessert. 

½ cup chopped pecans 

½ cup millet flour 

½ cup brown rice flour 

½ cup tapioca flour 

¹⁄3 cup cornstarch 

1½ teaspoons gluten-free baking powder 

1 teaspoon unflavored gelatin or agar powder 

¾ teaspoon xanthan gum 

½ teaspoon fine salt 

½ teaspoon ground cinnamon 

pinch of freshly grated nutmeg 

12 tablespoons (1½ sticks) unsalted butter, 

at room temperature 

½ cup granulated sugar 

½ cup firmly packed dark 

brown sugar 

1 large egg, at room temperature 

1 cup very ripe mashed bananas 

(2 or 3, depending on size) 

¼ cup dark rum, or ½ teaspoon 

rum extract mixed with 

¼ cup water 

¼ cup buttermilk, shaken 

1 ripe banana, thinly sliced 

(optional) 

1. Preheat the oven to 350°F and grease an 8½ × 4½-inch loaf pan with vegetable oil spray. Place 

the pecans on a baking sheet and toast them for 5 to 7 minutes, or until browned. 

2. Combine the millet flour, rice flour, tapioca flour, cornstarch, baking powder, gelatin, xanthan 

gum, salt, cinnamon, and nutmeg in a large, deep mixing bowl and whisk well. 

3. Combine the butter, granulated sugar, and brown sugar in the bowl of a stand mixer. Beat at 

low speed to combine, then raise the speed to high and beat for 3 to 5 minutes, or until light and 

fluffy. Scrape down the sides of the bowl as necessary. Add the egg, mashed bananas, rum, and 

buttermilk. Beat at medium speed until smooth. Add the dry ingredients at low speed and beat 

for 2 minutes. Stir in the pecans. 

4. Scrape the dough into the prepared pan and smooth the top with a rubber spatula dipped in 

water. Place overlapping slices of banana on top of the dough, if using. 

5. Bake the bread for 50 to 55 minutes, or until a toothpick inserted into the center comes out 

clean. Check the bread after 30 minutes and cover it loosely with aluminum foil if it is getting too 

brown. Place the pan on a cooling rack and let cool for 30 minutes, then turn the bread out of the 

pan and serve. 

Note: The bread can be served hot or at room temperature. Once cool, keep it refrigerated, tightly 

wrapped in plastic wrap, for up to 2 days. ■ 

PHOTO AND COPY FROM GLUTEN- 

FREE BREAD BY ELLEN BROWN. 

PHOTOGRAPHY BY STEVE LEGATO; 

COPYRIGHT © 2013 RUNNING 

PRESS, A MEMBER OF THE 

PERSEUS BOOKS GROUP 


Easy Gluten-Free 

Luckily for people who have been diagnosed with celiac disease and others who 

may find they feel better avoiding gluten, following a gluten-free diet is easier 

today than ever before. There are more ready-made gluten-free food products on 

the shelves, but it’s possible to make delicious homemade foods using gluten-free 

ingredients, including bread. This recipe by veteran foodie Ellen Brown, founding 

food editor of USA Today and author of more than 35 cookbooks, including the 

recently-released Gluten-Free Bread, shows you can even easily make the everpopular 

banana bread with the right balance of protein-rich flours and starches. 


kitchen skills 

Science Meets Art 

BY JASON ROSS 

Culinary Instructor 

Le Cordon Bleu, Minnesota 

Many cooks play willy-nilly with 

recipes, creating as they go. 

Pastries cooks, however, more 

alchemist than artist, stick to the rules 

and follow recipes as written. That’s the 

general belief at least. 

While rules of weights and measures 

hold up for the pastry cook 95 percent 

of the time, there are exceptions. There 

are desserts where pastry cooks should 

feel free to change things up, mixing and 

matching as they please. 

As scary as they may sound, soufflés 

actually have wide latitude and can be 

easily adapted to whatever happens to be 

in the refrigerator. A successful soufflé, all 

puffed up, crunchy on the top, and meltingly 

soft inside, has more to do with an 

eye for good consistency and touch than 

accurate weights or adherence to recipes. 

Soufflés have two basics parts. Something 

flavorful forms the first part, the 

base: melted chocolate, fruit sauces or 

jams, nut butters, or coffee extracts, 

thickened with a few egg yolks. The 

second part, whipped egg whites, lightens 

the base and makes the magic that drives 

the soufflé up and over the rim of the dish 

as it cooks, forming the signature brown, 

crisped crown. 

The ratios and amounts of the two parts 

can vary and still hold a reasonably stable 

soufflé. For every 4 egg whites, use roughly 

1 tablespoon sugar. Adjust the amounts 

to vary the thickness of the soufflé’s rising 

power or level of eggy-ness. 

Once you get the hang of folding 

whipped whites into a base, throwing 

together a quick soufflé can be as easy as 

poking your head into the refrigerator for 

a few eggs and mixing up whatever you 

happen to have on hand. 

TRICKS of the TRADE: 

Whipping egg whites. 

• Clean the bowl and whisk well before use. 

• Ensure the egg whites are “clean,” containing no bits of broken yolks. 

Fat will disrupt the egg whites from whipping and forming a fluffy white 

mixture. 

• Do not over-whip the egg whites, as this will cause the “foam” to break 

and liquid will seep out on the bottom. Once the whites form a soft peak 

when pulled from the whisk, stop. 

Folding. Folding combines light mixtures with heavy mixtures without 

collapsing the lighter mixture. 

• First, thin out the heavy mixture with about ¹⁄3 of the lighter mixture, 

mixing freely. 

• Next, add the rest of the light mixture and begin folding. With a rubber 

spatula, cut down to the bottom of the bowl. Run the spatula along the 

bottom of the bowl, scraping the mixture up the side of the bowl (the 

spatula edge should stay pressed against the bowl as you fold). Turn the 

bowl a quarter turn and repeat until mixtures are incorporated. 

PHOTOS BY TERRY BRENNAN; FOOD STYLED BY LARA MIKLASEVICS 


Quick Chocolate Soufflé 

MAKES 6 SERVINGS 

2 to 3 tablespoons butter 

2 to 3 tablespoons sugar 

For the base 

3 egg yolks, at room temperature 

1 teaspoon brandy 

¼ cup sugar 

6 ounces semisweet or dark chocolate, melted 

For the whipped egg whites 

3 egg whites 

¾ tablespoon sugar 

pinch salt 

1. Preheat oven to 400°F. Generously butter 6 ramekins and dust with sugar. 

2. For the base: In a bowl or mixer, whisk together egg yolks, brandy, and 

sugar. (If the eggs are too cold when added to the chocolate, it can seize 

up and cool down.) Sugar should completely dissolve and mixture should 

thicken and shift from bright orange to pale yellow. This is known as ribbon 

stage yolks. Stir in chocolate with a spatula. Set aside. 

3. For the whipped egg whites: In a bowl or mixer, whisk egg whites until 

frothy and starting to thicken. Add ¾ tablespoons sugar and pinch salt and 

continue to whip. Mixture should form a soft peak as it pulls from whisk. 

4. Using a rubber spatula, mix roughly ¹⁄3 of egg whites into chocolate 

mixture until fully incorporated. This lightens the chocolate mixture and 

helps to protect the air caught in the remaining egg whites and drive up 

the soufflé as it cooks. Add remaining egg whites and carefully fold until 

fully mixed with no streaks. 

5. Using a spoon, drop soufflé batter into ramekins. Level with top of ramekin 

using the back of a knife. The batter-filled ramekins can be prepared up to 

a day in advance and stored in the refrigerator. 

6. Place soufflés on a tray and in oven. Bake until they rise and form a 

browned crown, roughly 10 minutes. Give pan a gentle shake; soufflés 

should hold their shape and not appear liquidy. 

7. When soufflés are done, remove from oven and serve immediately 

as they will start to deflate as they cool. Slide a metal spatula under hot 

ramekins to move onto plates and serve with Chocolate Whipped Cream. 

3. 

4. 

Chocolate Whipped Cream 

MAKES 2 CUPS 

½ teaspoon vanilla 

2 tablespoons sugar 

1. In a bowl or mixer, combine vanilla, sugar, and cocoa. Pour in ¼ cup cream 

and mix until combined. Pour in remaining cream and whip until thick. The 

whipped cream should form a soft peak on an upturned whisk. 

Cook’s Note: Fresh whipped cream is best used the same day, but could be 

stored overnight in the refrigerator. Sometimes after storage the whipped 

cream will “break,” leaving a telltale sign of liquid at the bottom of the container 

and slightly deflated and grainy 

textured whipped cream. You might be 

able to re-whisk the whipped cream for 

a few seconds to restore the creamy 

texture, if it hasn’t gone too far. ■ 

1 tablespoon cocoa 

1 cup heavy cream 

NUTRITION 

QUICK CHOCOLATE SOUFFLÉ: 

PER SERVING: CALORIES 399 

(239 from fat); FAT 27g (sat. 16g); 

CHOL 148mg; SODIUM 105mg; 

CARB 38g; FIBER 2g; PROTEIN 5g 

5. 


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welcome 

LUNDS 

Bloomington: 952-896-0092 

Edina: 952-926-6833 

Minneapolis 

Downtown: 612-379-5040 

Northeast: 612-548-3820 

Uptown: 612-825-2440 

Minnetonka: 952-935-0198 

Navarre: 952-471-8473 

Plymouth: 763-268-1624 

Prior Lake: 952-440-3900 

Richfield: 612-861-1881 

St. Paul: 651-698-5845 

Wayzata: 952-476-2222 

BYERLY’S 

Burnsville: 952-892-5600 

Chanhassen: 952-474-1298 

Eagan: 651-686-9669 

Edina: 952-831-3601 

Golden Valley: 763-544-8846 

Maple Grove: 763-416-1611 

Ridgedale: 952-541-1414 

Roseville: 651-633-6949 

St. Cloud: 320-252-4112 

St. Louis Park: 952-929-2100 

St. Paul: 651-735-6340 

SHOP ONLINE 

LundsandByerlys.com 

FOOD QUESTIONS? 

Get answers from our FoodE Experts. 

952-548-1400 

Monday–Saturday, 10 a.m–6 p.m. 

CLASSES & EVENTS 

Cooking Classes • 952-253-3409 

Catering • 952-897-9800 

REAL FOOD COMMENTS 

Aaron Sorenson • 952-927-3663 

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Download our app by 

texting LBAPP to 55155. 

Join our Text Club by 

texting DEALS to 55155. 

INSPIRED 

KITCHEN 

In our never-ending quest to push the 

envelope for food service and product 

offerings, we will be opening a chefdriven, 

first-of-its-kind food destination 

in the Twin Cities in early March called 

Lunds and Byerly’s Kitchen. 

As the name implies, Lunds and 

Byerly’s Kitchen will focus extensively 

on freshly prepared foods. It will feature 

everything from a restaurant with 

a beer and wine bar to an impressive 

array of made-to-order sandwiches, 

sushi, a charcuterie with cut-to-order 

meats, and more—all available for dinein 

or take-out. 

If you just need to visit Lunds and 

Byerly’s Kitchen for a few staple items 

such as milk, bread, and fresh produce, 

we’ll have you covered there, too. For a 

much wider selection of grocery offerings, 

you’ll be able to place an order 

using our online grocery shopping service 

at LundsandByerlys.com, and your 

order will be available for next-day 

pickup at Lunds and Byerly’s Kitchen. 

Inspiration for our newest concept 

came, in part, from visits to national 

and international trendsetters in the 

food service industry. Much of our 

inspiration was also driven internally 

from our amazingly talented team of 

culinary experts and our successful 

Creations Café at Byerly’s Golden Valley 

and Byerly’s 

Ridgedale. 

Our chefs have 

developed many 

seasonal offerings 

featuring foods 

and flavors from 

around the world 

along with many 

comfort foods 

we Minnesotans know and love. We’ll 

be using innovative technology in the 

restaurant so you can browse the menu, 

view recommended wine and local beer 

pairings, and place your order with the 

tap of a button. 

I encourage you to turn to the following 

pages to learn much more about 

Lunds and Byerly’s Kitchen. It truly is a 

unique hybrid that combines our proven 

acumen for retail and food service. 

We hope you’ll find some time to 

visit our new location when it opens 

on March 6. If you do, please be sure 

to let us know what you think. 

Sincerely, 

Tres Lund 

Chairman and CEO 

Tres 

Lund 

Facebook.com/LundsandByerlys 

Twitter.com/LundsandByerlys 

Pinterest.com/LundsandByerlys 

LundsandByerlys.com real food 9


seafood 



seafood 

Coho salmon caught exclusively 

for Lunds and Byerly’s 

BY MARY SMITH, Alaskan fisherman 

It’s still dark out when the captain yells, 

“rise and shine!” You can’t argue with 

the captain (even if he is your husband). 

I roll out of the bunk and pull on my wool 

socks and rubber boots. We have about 15 

minutes before we have to set the gear; just 

enough time to make a pot of strong coffee 

and eat a granola bar. It’s early September 

in Alaska and even though the summer has 

been sunnier than normal, it’s still pretty 

chilly out at 5 a.m., so I slip on a sweatshirt 

and warm hat before heading out on deck. 

We set our gear as the sun climbs up over 

the mountains. It’s another gorgeous day 

on the ocean! My husband David and I are 

trollers and owners of Springline Seafood. 

We harvest wild coho salmon (also known 

as silver salmon) exclusively for Lunds and 

Byerly’s off the shore of Yakobi Island, 

Alaska. Trolling is one of the most intimate 

forms of commercial fishing—each salmon 

is hooked and brought to the boat individually 

and we land each one by hand. We love 

having this kind of control over the fish we 

catch; it allows us to make sure that each 

salmon we handle meets the very highest 

quality standards. 

Catching salmon is just 

a part of our day. We’re a 

freezer boat, so after bringing 

each batch of fish aboard 

our boat, The Virga, we carefully 

process them for the 

freezing. We clean each fish 

to ensure it’s perfect, even 

using a tiny, pressurized 

hose to finish the process 

with surgical precision. It’s 

painstaking, but it means when these 

salmon head into our deep freeze, they 

are absolutely pristine. We like to think of 

ourselves as artisans, and our meticulous 

process means we can only put up about 

100 fish each day. 

As soon as the first batch of salmon is 

clean, David crawls down into the freezer. 

It’s 40 degrees below zero down there, so 

we work quickly to load the fish onto their 

racks. Because we run a small operation, 

we’re able to get our fish landed, processed, 

and into the freezer in less than an hour. 

That’s what “frozen at sea” really means. 

We’re able to use temperature to essentially 

hold that fish at the freshness it was when 

it was caught. We call our freezer “The 

Time Machine” because it really stops time 

for that fish. When it arrives in the case at 

your Lunds or Byerly’s store, you’re seeing 

it pretty much as we last saw it in Alaska. 

We love being an exclusive supplier to 

Lunds and Byerly’s. As a fisherman, it’s a 

joy knowing each fish that comes aboard 

our boat is destined for a customer who 

appreciates quality, value, and sustainability. 

And let’s not forget the most important 

reason—flavor! Coho salmon have a clean, 

fresh flavor that’s tough to beat, and our 

process locks in that flavor. 

We hope you’ll make the most of this 

opportunity to enjoy wild Alaska coho 

salmon, harvested exclusively for Lunds and 

Byerly’s. It’s not just a chance to eat well; it’s 

also a delicious way to support hardworking 

artisans at sea catching salmon the good 

old-fashioned way. ■ 

Lunds and Byerly's is committed to offering you a wide variety of responsibly 

sourced wild-caught and farm-raised seafood through partnerships with 

organizations that ensure fisheries are utilizing sustainable practices that preserve 

and improve our oceans’ ecosystems. Look for our “Responsibly Sourced” 

icon for your guarantee that our seafood comes from a sustainable fishery. 

For more information, visit LundsandByerlys.com/SustainableSeafood. 



what’s in store 

MCCANN’S OATMEAL 

Made with rich, chewy Irish oats and flavored with ingredients 

sourced from around the globe, McCann’s brings the best the world 

has to offer to your bowl. Ready in an instant, you’ll delight in the 

wholesome, simple ingredients, heart-healthy whole grains, and four 

unique flavor combinations. 

Did you know? The temperate, humid climate of Ireland promotes 

the slow ripening of this grain. It enables oats to draw the goodness 

from the soil and yield up nature’s bounty. 

rOBert rOthschiLd 

FarM preserVes 

New flavors have arrived in the Robert Rothschild Farm collection. Hatch chile 

jalapeño jam is a medley of peppers that can be used on panini sandwiches 

or in sauces. Stone fruit preserves is a delightful blend of tart cherries, sweet 

peaches, and apricots. Spread it on toast or use as a glaze for meats. 

Did you know? These gourmet jams and preserves are all natural, gluten free, 

and kosher. Visit RobertRothschild.com for recipes and entertaining ideas. 

STONEWALL KITCHEN 

Prepared in the style of traditional English custard, 

Stonewall Kitchen lemon curd adds a regal touch of sweet 

and tart to scones, cookies, or your favorite breakfast bread. 

This lemon curd is gluten free and made using less than 10 

simple ingredients. 

Tip: Try lemon curd on our Lunds and Byerly’s angel food 

cake, topped with fresh fruit and a dollop of whipped 

cream. It’s rich, creamy, and very versatile. You’ll love it! 



what’s in store 

MccLUre’s picKLes 

and reLishes 

With great grandma’s pickle 

recipe at their fingertips, the 

McClure brothers sure make 

a mean jar of pickles. Every 

cucumber is hand sliced and 

every jar hand packed. Bob 

and Joe use as much local 

produce as possible. 

Tip: Visit McCluresPickles.com 

for tasty recipes, such as 

pickle pizza, bloody marys, 

marinades, and bloody 

mary gumbo. 

LUNDS AND BYERLY’S 

BEER CHEESE SOUP 

Our beer cheese soup you know and 

love is now even tastier and features 

more local ingredients! Our executive 

chefs have packed incredible flavor 

into this soup with the addition of local 

Land O'Lakes sharp cheddar cheese and 

Summit Pilsener, giving it a rich, smooth 

taste with an added tang. 

Enjoy this flavorful and hearty 

soup on our next chilly 

Minnesota night. 

MERRYVALE 

VINEYARD’S 

STARMONT 

CHARDONNAY 

Merryvale Vineyard is known for wines that 

are fruit driven and food friendly. These wines 

reflect the fruit of their Napa Valley heritage with 

subtle oak nuances. Starmont Chardonnay is 

lively with focused aromas and flavors of apple, 

pear, and vanilla. 

Tip: For an extra dash of flavor and 

crunch, sprinkle popcorn on your beer 

cheese soup right before serving. Or 

try it with toasted bruschetta topped 

with tomato, onion, and prosciutto. 

Did you know? Merryvale Vineyard, which 

is state of the art and solar powered, crafts 

premium wines from sustainably farmed grapes. 



kitchen 

Bringing Our 

Kitchen to You 

Shop. Eat. Drink. Explore. 

BY STEVE CARDA, General Manager, Lunds and Byerly's Kitchen 

Cozy up to our fireplace with a glass 

of wine expertly paired with a chefcrafted 

flight of Alaskan salmon. 

Stop by to grab soup, salad, or sandwiches 

for the whole crew before heading out for 

a day of fun around Lake Minnetonka. Or, 

simply check milk and bread off the shopping 

list on your way home. 

You’ll soon be able to do all of this and 

more at Lunds and Byerly’s Kitchen, a firstof-its-kind 

food destination opening in The 

Promenade of Wayzata on March 6. This is 

a place for great food, personable expertise, 

and shopping convenience. 

LET’S TAKE A TOUR OF LUNDS 

AND BYERLY'S KITCHEN… 

Stepping through the glass double doors on 

the corner of Superior Boulevard and Mill 

Street, you’re welcomed to the restaurant 

with mouth-watering aromas drifting from 

The 143-seat restaurant and bar will feature chef-crafted 

seasonal offerings, stone oven pizzas, burgers, and more. We'll 

also have an impressive selection of wine and local craft beers. 

the chef’s latest creations. Please feel free to 

take a seat at a booth or table (you’ll have 

to wait until the snow melts to sit on our 

patio). Use the iPad at each table to scroll 

through the menu—enjoy stone oven pizzas, 

a juicy burger, or seasonal flights of 

meats and seafood, just to name a few of 

our offerings. Once your taste buds decide 

on a meal, place your order and pay from 

the convenience of the iPad. 

If you’d prefer, grab some seats at the beer 

and wine bar in the restaurant. Our experts 

are happy to suggest a local brew or teach 

you why a particular wine pairs perfectly 

with your meal. 

Just past the restaurant, you’ll find a lot 

more meal inspiration and solutions for you 

and your family. This includes everything 

from made-to-order sandwiches , hand-rolled 

sushi prepared daily from master chefs, and 

classic comfort foods such as meatloaf, mac 

& cheese, and our Lunds and Byerly’s soups. 

We also have an amazing salad bar featuring 

grilled and chilled items such as salmon, 

prosciutto, and seasonal vegetables. 

You’ll also find a charcuterie station featuring 

cut-to-order Italian meats, an impressive 

cheese counter with wedges from around the 

globe, and a flavor-packed olive and antipasti 

bar. As you can see, we’ll have an impressive 

array of options for every taste preference. 

In fact, you could visit us every day of the 

week and pick up something different for 

every member of your family. 

And if you need a hot drink before 

stepping back into that Minnesota chill, 

Caribou Coffee is in Lunds and Byerly’s 

Kitchen. Caribou is even roasting coffee 

beans right on site. 

Just before you hit the parking lot, you 

can pick up some milk, berries, ground 

beef, and more as we have a tailored selection 

of groceries you know and love from 

our produce, dairy, frozen, bakery, and meat 

departments. 

For our full Lunds and Byerly’s product 

selection, you can place an order through 

the iPads in our restaurant or online at 

LundsandByerlys.com/ShopOnline. We’ll 

have your groceries delivered right to Lunds 

and Byerly’s Kitchen where they will be 

available for pick up in assigned lockers 

located in the entryway adjacent to our 

covered parking lot. 

Thank you ladies and gentlemen, we 

hope you enjoyed your visit! 

While your written tour has come to 

an end, we hope you join us in person to 

explore our next evolution of food-service 

offerings. Your taste buds will thank you! ■ 



kitchen 

Lunds and Byerly's Kitchen will focus extensively on freshly prepared foods. We'll have 

everything from made-to-order sandwiches and sushi to an amazing salad bar and 

charcuterie featuring cut-to-order Italian meats. All is available for dine-in or take-out. 

Additional offerings will include a tailored selection of groceries, specialty products, and a 

Caribou Coffee. Enjoy your coffee or meal in the café seating area adjacent to Caribou. 



kitchen 

Q&A 

with 

Chef 

Greg 

Opening: 

March 6, 2014 

250 Superior Boulevard 

Wayzata, MN 55391 

Hours: 

Sunday-Thursday: 

6 a.m. – 10 p.m. 

Friday and Saturday: 

6 a.m. – 11 p.m. 

Let’s stay 

connected! 

We’re excited to welcome the newest member 

of our executive chef team: Greg Johnson. We 

sat down with Greg to hear more about his head 

chef position at Lunds and Byerly’s Kitchen. 

Q: What’s your culinary background? 

A: Most recently, I was the executive chef at Kincaid's in St. Paul. I’ve also been a sous 

chef at the Dakota Jazz Club and the Blackbird Café in Minneapolis. I worked in San 

Francisco for a few years as a sous chef at the Grand Café and the Palomino as well. 

Q: What’s your cooking style? 

A: Fresh, seasonal, and local. The simpler the better in my opinion. I love getting back to 

our roots and cooking from the land. You don’t need five different sauces or an army 

of overpowering foods. Simplicity showcases the best flavors each dish has to offer. 

Q: Why did you want to become a chef? 

A: I actually wasn’t sure what I wanted to be. Growing up in a large family meant lots of 

food all the time, and with my mom constantly cooking for us and for her job, good 

food was always a part of my life. I looked around and found a culinary program at St. 

Cloud Tech that stood out to me. Being a chef really clicked for me when I worked in 

my first kitchen—I have a passion for food and love being part of a team. There’s just 

an allure to being part of that creativity. 

Q: Can you give us a teaser for the new menu? 

A: It’s a diverse menu that appeals to every appetite. In addition to a lot of classic comfort 

foods, we’ll also be offering flights. These are small presentations that allow you to explore 

the versatility of a particular food. One of my favorites we’re thinking about is a smoked 

seafood flight: smoked trout with horseradish cream and house pickles, smoked mussel 

chowder with rye bread croutons and chive, and dill-cured salmon with creamy herb 

spaetzle. We’ll be creating new flights every week using a wide variety of meats and seafood. 

Join us on Facebook 

at Facebook.com/ 

LundsandByerlysKitchen 

or scan the QR code below. 

Sign up for email updates 

on our menu offerings, 

special offers, and events by 

visiting LundsandByerlys. 

com/Kitchen or scan 

the QR code below. 


ingredient 

The Good Egg 


Where would we be without eggs? If you have them in the fridge, 

you’ve got endless options for breakfast, lunch, dinner, or dessert. 

They're packed with nutrition, cost-effective, and keep much longer 

than you may have thought. Here are highlights of this much-loved staple plus a 

quick and easy recipe for home or on the go. 

Nutrition: Eggs are a very good source of protein and a good source of riboflavin, 

vitamin B12 and phosphorus, and selenium—all at only about 72 calories for 

one large egg. Many people may have shied away from eggs for fear of dietary 

cholesterol. However, more than 40 years of research have shown that healthy 

adults can enjoy eggs without significantly impacting their risk of heart disease, 

according to the American Egg Board based on information from the United 

States Department of Agriculture’s Agricultural Research Service. 

There are more options when you’re reaching for a carton of eggs these 

days. You'll find eggs with increased omega-3 content, or added vitamins, minerals, 

or carotenoids, and some have altered fat content. Nutrient-enhanced 

eggs are created by varying the hens’ diet. Check labels for nutrient facts. 

Color: Egg shell and yolk color may vary, but the color has no relationship to 

egg quality, flavor, nutritive value, or cooking characteristics. The breed of hen 

determines the color of the shell. Since brown-egg layers are slightly larger birds 

and require more food, that’s the reason brown eggs are usually more expensive 

than white. 

Storing: It’s best to store eggs on an inside shelf in your fridge. You can keep 

fresh, uncooked eggs in the shell refrigerated (at 35 to 45°F ) in their cartons for 

about three weeks after you bring them home, according to the American Egg 

Board. Refrigerate hard-boiled eggs in their shells and use within one week. 

Microwave Coffee 

Cup Scramble 

MAKES 1 SERVING 

For a quick and easy breakfast in less 

than 3 minutes, try this microwave 

egg scramble. Just add your favorite 

toppings and take it to go! 

2 eggs 

2 tablespoons milk 

2 tablespoons shredded 

Cheddar cheese 

salt and pepper to taste 

1. Coat a 12-ounce microwave-safe 

coffee mug with cooking spray. Add 

eggs and milk; beat until blended. 

2. Microwave on high 45 seconds; stir. 

Microwave until eggs are almost set, 

30 to 45 seconds longer. (Microwave 

ovens vary. Cooking times may need 

to be adjusted.) 

3. Top with cheese; season with salt 

and pepper. 

Note: Never microwave eggs in 

shells. Steam builds up too quickly 

inside and eggs are likely to explode. 

Go for Yolk With the exception of niacin and riboflavin, the yolk 

contains a higher proportion of the egg’s vitamins than the white, 

including B6 and B12, folic acid, pantothenic acid, thiamin, calcium, 

copper, iron, manganese, phosphorus, selenium, and zinc. All of 

the egg’s vitamins A, D, E and K are in the yolk. (The yolk of one 

large egg contains about 55 calories.) 

Source: American Egg Board 

RECIPE AND TOP PHOTO COURTESY OF THE AMERICAN EGG BOARD. 

VISIT INCREDIBLEEGG.ORG FOR NUTRITIONAL INFORMATION AND MORE RECIPES. 

BOTTOM PHOTO: © MSK.NINA - FOTOLIA.COM 


celebrate 

Infuse your meals 

with the sunny sweet 

tang of citrus fruit. 

citrusBY ROBIN ASBELL 


PHOTOGRAPHY TERRY BRENNAN 

FOOD STYLING LARA MIKLASEVICS 


As winter fades to spring, we can’t help but crave sunshine. And while you can’t buy a basket of 

sunshine, you can fill your cart with the next best thing—tart and sweet citrus fruits to brighten 

your favorite foods. 

It’s the perfect time to celebrate citrus in all its tangy glory. Lemons, limes, and oranges 

are so integral to our kitchens that produce managers make sure they’re available year-round. 

More exotic citrus fruits, such as blood oranges and kumquats, are only available in the cold months, 

so now is the time to enjoy it. The supply will be winding down as we approach summer and the 

bounty of warm-weather fruit takes its place. Welcome spring with these sunny citrus recipes. 

Red Grapefruit, Cara Cara Orange, and Avocado Salad 

with Kumquat Dressing 

Makes 4 to 6 servings 

Everybody wants their salads to have some “zazz,” and this one delivers, with its colorful, juicy citrus 

and meltingly soft avocados. The dressing makes good use of kumquats, the tiny fruits that are mostly 

peel, by cooking thin slices in a syrup and dressing the salad with them. If kumquats aren’t available, 

key limes or other small limes can be substituted. 

Dressing 


2 tablespoons water 

2 medium kumquats or ½ key lime, 

thinly sliced 

½ teaspoon salt 

½ teaspoon coarsely ground pepper 

1 tablespoon lemon juice 

¼ cup extra virgin olive oil 

Salad 

1 head butter lettuce, washed, dried, 

and torn 

2 medium red grapefruit 

2 medium Cara Cara oranges 

2 large avocados 

2 medium scallions, slivered 

1. For the dressing: In a 1-quart pot, stir together sugar 

and water, and place over high heat. Stir to dissolve 

sugar as it comes to a boil and add kumquat. Reduce 

heat to just barely bubble and cook 5 minutes. Remove 

from heat and let cool slightly. Stir in salt and pepper. 

2. Using a sharp chef's knife, cut peel and pith from 

grapefruits and cut along membranes to remove sections, 

holding fruit over a bowl to catch juice. When 

all sections have been removed, hold remaining membrane 

over a cup and squeeze to get all juice. Whisk 

3 tablespoons grapefruit juice into dressing. Whisk in 

lemon juice and oil. Reserve. 

3. For the salad: On 4 large salad plates or a platter, 

spread lettuce. Cover with grapefruit. Section oranges 

in same manner as grapefruit and distribute over grapefruit. 

Cut each avocado in half and twist out pit. Using a 

sharp paring knife, slice avocado flesh in shell then use 

a soupspoon to scoop out. Fan half an avocado over 

each salad or all of it over platter. Sprinkle with scallions, 

drizzle with dressing, and serve. 

orange photo © seralex - Fotolia.com 


Red Grapefruit, Cara Cara Orange, and 

Avocado Salad with Kumquat Dressing 

»Citrus Appeal Freshly squeezed orange, grapefruit, or 

blood-orange juice is great on its own or blended into dressings 

and sauces. And limes are essential to Mexican cuisine, adding 

that hint of tartness to guacamole, salsa, or meat dishes. 


»Add Some Zest! The bright outer layer of 

the peel is a potent source of flavor, and many 

dishes benefit from a grating of it. 

Salmon in Blood-Orange Sauce 

over Lemony Spinach Rice 


Salmon in Blood-Orange Sauce 

over Lemony Spinach Rice 

Makes 4 servings 

We eat with our eyes first, and when you serve this brilliantly 

colored plate, all eyes will be upon the gorgeous red sauce. 

Blood oranges, sometimes called Moro oranges, have deep red 

juice that is usually tarter than a typical orange. This simple 

sauce puts the unique blood-red juice front and center drizzled 

over the pink salmon atop a green-flecked bed of rice. 

Rice 

1 tablespoon extra virgin olive oil 

1 large onion, chopped 

2 2-inch strips lemon zest 

2 cups chicken or vegetable stock 


1 cup brown basmati rice or 

other long-grain brown rice 

2 cups (2½ ounces) salad spinach, coarsely chopped 

1 tablespoon fresh lemon juice 

Salmon in Sauce 

6 large blood oranges 

2 tablespoons unbleached flour 

½ teaspoon coarsely ground pepper 

1 teaspoon salt, divided 

2 tablespoons canola oil 

4 4-ounce salmon fillets 

2 tablespoons honey 

2 tablespoons butter 

4 tablespoons capers, rinsed 

1. For the rice: Heat oil in a 2-quart saucepan. Add onion. Bring 

to a sizzle, reduce heat to medium-low, and cook until soft, up 

to 15 minutes. Add zest, stock, and salt, and bring to a boil over 

high heat. Add rice, return to a boil, and cover tightly before 

reducing heat to low. Cook 40 to 50 minutes, until all liquids 

are absorbed. Remove from heat and fold in spinach and lemon 

juice. Cover 3 to 5 minutes to wilt spinach. Serve hot. 

2. For the salmon with sauce: While rice is cooking, use a chef’s 

knife to remove peel and pith from 2 blood oranges. Cut into 

round slices. Using the tip of a paring knife, pick out any seeds. 

Zest and juice remaining oranges and reserve. 

3. In a pie pan or on a plate, mix flour, pepper, and half of salt. 

Coat salmon with mixture. 

4. In a large sauté pan, heat oil until shimmering. Place salmon 

skin side up in hot oil. Cook 1 minute, carefully flip, and cook 2 to 

3 minutes for thin fillets, 3 to 4 minutes longer for thicker ones. 

When cooked through, remove to a plate and cover loosely to 

keep warm. 

5. Wipe out pan and return to heat. Add blood-orange juice, zest, 

honey, and remaining salt. Swirl and stir until juice cooks down 

to a syrupy consistency. Swirl in butter. Add orange slices and 

capers, and warm gently. Serve each salmon filet on ¾ cup rice, 

topped with orange slices and blood-orange sauce. 


Lemon-Raspberry Coffeecake 

with Mandarin-Orange Sauce 


Brighten your day with this tender, tangy cake studded with 

red raspberries and drizzled with orange sauce. Serve it for 

breakfast or a snack with coffee, tea, or a glass of cold milk. 

Coffeecake 

1½ cups unbleached flour 

1 teaspoon baking powder 

½ teaspoon baking soda 


½ cup butter, chilled and divided 

½ cup sugar 

1 large egg 

1¼ cups plain yogurt 


1 teaspoon vanilla 

1 tablespoon lemon zest 

2 cups raspberries 

¼ cup turbinado sugar 

Sauce 

1 cup tangerine juice 

1 teaspoon tangerine zest 

½ cup sugar 

¹⁄8 teaspoon salt 

2 tablespoons orange liqueur (optional) 

¼ cup water 

2 tablespoons cornstarch 

2 tablespoons unsalted butter 

1. For the cake: Preheat oven to 350°F. Oil a 9-inch square baking 

pan. 

2. In a large bowl, combine flour, baking powder, baking soda, 

and salt. 

3. In a stand mixer or large bowl using an electric mixer, beat 

butter and sugar until light, scraping down 2 or 3 times. Beat 

in egg. In a glass measuring cup, combine yogurt, lemon juice, 

and vanilla, add half of yogurt mixture, and beat in. Add a third 

of flour mixture, beat in, beat in remaining yogurt mixture, and 

then beat in remaining flour mixture. Scrape down and stir until 

smooth but don't over-beat. Fold in the lemon zest. 

4. Scrape mixture into pan and top with berries, lightly patting 

into batter. Sprinkle turbinado sugar over cake. Bake 30 to 35 

minutes, until a toothpick inserted into center comes out clean. 

Cool in pan 10 minutes before slicing. 

5. For the sauce: In a 1-quart pan, combine juice, zest, sugar, 

and salt. Over medium-high heat, bring to a boil and cook just 

until sugar dissolves. Add orange liqueur and stir. In a cup, whisk 

together water and cornstarch, and whisk into bubbling juices. 

Whisk until sauce is thickened and shiny. Remove from heat 

and whisk in butter. 

6. Serve slices of cake drizzled with sauce. 

Lemon Pudding and 

Lime Curd Parfaits 


A parfait is best when built with complementary textures and 

flavors, layered to provide maximum excitement. These deliver, 

with creamy, mildly lemony pudding; tangy lime curd; and soft, 

sweet whipped cream. To save time, make the pudding and 

curd up to three days ahead and assemble up to two days before 

serving, topping with whipped cream just before serving. 

Pudding 

½ cup sugar 

¼ cup cornstarch 

2 cups whole milk or half-and-half 

1 pinch salt 

¼ cup fresh lemon juice 


1 teaspoon fresh lemon zest, finely grated 

Curd 

½ cup fresh lime juice 

½ cup sugar 

3 large eggs 

4 tablespoons butter, diced 

2 teaspoons fresh lime zest 

Whipped Cream 

½ cup heavy cream 

2 tablespoons powdered sugar 


1. For the pudding: In a 2-quart, heavy-bottomed saucepan, 

whisk together sugar, cornstarch, milk, and salt until cornstarch 

is dissolved. Place over medium heat. Whisk constantly until 

pudding thickens. Let mixture start to bubble then remove from 

heat. Whisk in lemon juice, butter, and zest, and transfer to a 

bowl. Cover with plastic wrap, pressing wrap onto surface of 

pudding, and chill. 

2. For the curd: Set a fine-mesh sieve over a medium bowl. In 

a 1- or 2-quart, heavy-bottomed saucepan, whisk together lime 

juice, sugar, and egg. Stir in butter. Place over medium-low heat, 

and whisk constantly until mixture becomes thick enough to 

coat back of a spoon, taking care not to let it boil. Remove from 

heat and pour through sieve, using a rubber spatula to force it 

through. Use spatula to scrape curd from bottom of sieve into 

bowl. Stir in lime zest and cover with plastic wrap, pressing 

wrap onto surface of curd. Chill. 

3. In 5 wine glasses or dessert bowls that will hold 1 cup, scoop 

¼ cup pudding and top with 2 tablespoons curd, dropping along 

edge of glass so it will show from side. Top with another ¼ cup 

pudding then 2 more tablespoons curd. Parfaits can be chilled, 

covered with plastic wrap, up to 2 days. Serve cold. 

4. For the whipped cream: In a stand mixer with a whisk attachment 

or large bowl with an electric mixer, combine cream, 

powdered sugar, and vanilla. Turn mixer to high and beat until 

cream is fluffy and holds soft peaks. Top each parfait with 

3 tablespoons whipped cream just before serving. 


leMon-raspBerry CoffeeCake with 

ManDarin-orange sauCe anD leMon 

puDDing anD liMe CurD parfaits 

NUTRITION 

RED GRAPEFRUIT, CARA CARA 

ORANGE, & AVOCADO SALAD 

W. KUMQUAT DRESSING: 

per serving: Calories 286 (169 

from fat); fat 20g (sat. 3g); Chol 0mg; 

soDiuM 244mg; CarB 29g; fiBer 8g; 

protein 3g 

SALMON IN BLOOD-ORANGE SAUCE 

OVER LEMONY SPINACH RICE: 

per serving: Calories 701 (238 from 

fat); fat 27g (sat. 7g); Chol 80mg; 


protein 35g 

LEMON-RASPBERRY COFFEECAKE 

W. MANDARIN-ORANGE SAUCE: 




protein 5g 

LEMON PUDDING & 

LIME CURD PARFAITS: 




protein 8g 


Spirited 

Dishes 

Cooking grows up with the addition of a little alcohol. 

by Serena Bass 

Photography Terry Brennan 

Food Styling lara miklasevics 


C 

hicken fingers and PBJs can hit the spot, but every now and 

then, it is exhilarating to act like a grownup and start splashing 

some alcohol around in the kitchen. Whether you turn to wine, 

beer, or spirits, any form of alcohol can improve a dish’s depth of 

flavor and lend a shot of sophistication. 

These recipes include a variety of alcohol, from Belgian white 

beer used straight in a vinaigrette to powerful French Armagnac 

flambéed then soothed with cream and apple cider. When you’re 

sautéing with rich fats like duck fat, goose fat, or butter, wine 

or spirits lend some acidic balance. Hard liquor, like bourbon 

and rum, have a wonderful lingering perfume even when 

the alcohol content is mostly cooked away. 

When cooking with a red wine, use something full-bodied, 

like a Shiraz or Zinfandel; dry red wine can often be too 

harsh. For a white wine, choose something fragrant, like 

a Sauvignon Blanc. If you’ve never used alcohol in your 

cooking, now is the time to start. 


28 real food spring 2014 

Pasta with Spicy Sausage, 

Vodka, and Baby Peas

Pasta with Spicy Sausage, Vodka, 

and Baby Peas 


This is a wonderfully adaptable recipe. I occasionally up the pepper flakes and 

add a couple cups of chopped sweet red peppers with the onions. I’ve used all 

marinara sauce and no cream, or subbed in oregano and thyme for the rosemary. 

You can make it your own. Invest in high-quality vodka, as cheaper stuff can 

taste harsh. Use a stainless-steel saucepan with high sides; the sausage won’t break 

up well in a nonstick pan and will just keep sliding around. This sauce freezes 

particularly well, so I always make more than needed and then have a great treat 

for a midweek dinner, ready in minutes. 


1 cup yellow onion, cut in ½-inch dice 

3 tablespoons chopped garlic 

½ teaspoon hot pepper flakes, or more to taste 

2 tablespoons minced lemon zest, removed with a peeler 

3 pounds spicy Italian sausage, casing removed 

1 cup Absolut Peppar vodka 

2 tablespoons minced rosemary 

2 cups heavy cream 

2 cups marinara sauce 

¼ cup per person frozen baby green peas (see note for freezing) 

orecchiette or medium shell pasta 

1. Melt butter, add onion, and cook over medium heat 8 minutes, until translucent. 

Add garlic, pepper flakes, and lemon zest, and gently sauté 1 minute. Crumble 

in sausage, breaking up against side of pan and chopping with a heavy wooden 

spoon until the sausage is broken up and there's hardly any pink left. This can 

take 10 minutes. 

2. Add vodka and cook 3 minutes. Add rosemary, cream, and marinara. Stir to 

mix and bring to a simmer. Cover, adjust heat so sauce just simmers, and cook 

45 minutes. 

3. If not serving entire recipe immediately, remove excess to a sealed container 

and freeze. 

4. Just before serving, add the uncooked, defrosted peas, and stir; they will cook 

quickly in the heat of the sauce and give a wonderful pop of sweetness. 

Ideally, serve with orecchiette or medium shells to capture the creamy sauce. 

»For freezing: Peas are added just before serving so if you plan to freeze some 

of this dish, do not add peas and wait until serving. Calculate only the ¼ cup peas 

per person for what you plan to use right away. 

Is There Still Alcohol 

in that Dish? 

The addition of alcohol gives many 

dishes a wonderful, aromatic 

punch, but it may not be for everyone. 

I long assumed that virtually 

all the alcohol would cook out of 

a dish once it has been variously 

simmered, boiled, or flambéed. 

In fact this is far from true; different 

modes and lengths of cooking 

present different results. 

In reality, the amount of alcohol 

remaining after cooking ranges 

from 5 to 85 percent, according to 

a study from the U.S. Department 

of Agriculture's Nutrient Data 

Laboratory. And the variations 

aren’t just dependent on how long 

you keep the temperature above 

173°F, alcohol’s boiling point. 

The size of the cooking vessel 

greatly affects the alcohol-retention 

rate; the smaller the vessel, 

the more alcohol is retained due 

to the reduced surface area for 

evaporation. 

This study revealed that alcohol 

content diminishes with 

cooking time. After liquor has 

been poured on foods and then 

set alight—flambéed—approximately 

75 percent of the alcohol 

remains after the flames have died 

down. After being added to food 

that is then baked or simmered 

for 15 minutes, 40 percent of the 

alcohol will be retained. After 

cooking for an hour, about 25 

percent will remain. The lowest 

percentage of alcohol left after 

cooking—around 5 percent—is in 

stews that are cooked at least 2½ 

hours. The amount of alcohol in an 

individual serving will be quite low, 

but keep these highlights in mind if 

alcohol is a concern to you or your 

dinner guests. 

For more information, visit 

nutrition-profiles.com and click 

on “Cooking with Alcohol.” 


Chicken Breast with 

Calvados and Apples 


Chicken Breast with 

Calvados and Apples 


This looks like a long recipe, but it just has a few specific parts. It is hardly 

a slimming dish, mainly because it is derived from an ancient French 

recipe from Normandy. That particular area of France is the epicenter of 

exquisite butter and cream, delicious tart yet sweet apples, and Calvados, 

a fortified apple brandy. The original recipe uses pheasant, and everything 

is braised for hours. I have modernized the method with no reduction in 

flavor using easily found ingredients. Use organic chicken and cream, and 

high-quality butter. 

4 skinless boneless organic chicken breasts 


4 teaspoons fresh lemon juice 

¼ cup Calvados or cognac 

4 Golden Delicious apples, peeled, cored, quartered, 

and cut into 12 wedges 

2 cups cloudy apple cider 

2 cups organic heavy cream 

2 cups homemade chicken stock (not reduced-sodium) 

1. Fold each chicken breast in a paper towel and, using a heavy pan, smash 

thick end a few times to equalize thickness. Dust both sides well with salt 

and freshly ground black pepper. 

2. Melt 4 tablespoons butter over medium heat in a heavy sauté pan that 

will hold chicken in an even layer. When butter stops sizzling, increase 

heat to medium-high and add chicken. Cook 8 to 10 minutes, turning every 

2 minutes. 

3. Halfway through, add lemon juice, which will sizzle and evaporate. The 

steam will help cook the chicken, and the flavor will balance the richness. 

When chicken is nearly done (cut the breast to check for a little bit of uncooked 

chicken), turn off heat. 

4. In a small pan, warm Calvados over medium-low heat 1 minute to cook 

off some of the alcohol. Using a long taper or lighter, light Calvados in pan 

and pour over chicken with 1 circular movement. Shake pan and be brave; 

the flames will dissipate after several seconds. Using a heatproof rubber 

spatula, remove chicken and juices to a rimmed plate. 

5. Melt remaining 2 tablespoons butter in sauté pan. Add apples, dust with 

salt and freshly ground black pepper, and sauté over medium-high heat 

8 minutes, flipping occasionally, until they just start to caramelize. Reduce 

heat if they start to burn. Scrape apples onto plate with chicken. 

6. Pour cider, cream, and stock into pan. Bring to a boil and cook 15 minutes, 

scraping edges occasionally, until sauce is slightly thickened. Turn off heat. 

7. Add chicken, apples, and juices, and warm over low heat. If not serving 

immediately, transfer to an ovenproof serving dish and set aside unrefrigerated 

up to 4 hours. Reheat in a 300°F oven 20 to 25 minutes; sauce shouldn’t 

come anywhere near boiling. Serve with celery-root mash and steamed haricots 

verts. 


Marinade with Dark Sherry, 

Orange, and Chilies 

Makes 2 cups 

This marinade is wonderful with steak, chicken breasts or thighs, or pork chops 

on the bone. Just marinate for 2 hours and grill or pan sear to your liking. It 

has an Asian influence and pairs well with a quick vegetable stir-fry and some 

chewy short-grain brown rice with a handful of chopped cilantro and mint. 

Be sure to use dark sweet sherry (Harveys Bristol Cream is my favorite). 

3 tablespoons dark sherry 

3 packed tablespoons dark brown sugar 

½ cup vegetable oil 

²⁄3 cup soy sauce 

2 tablespoons fresh ginger, peeled and grated 

2 teaspoons crushed garlic 

1 tablespoon grated orange zest 

1 teaspoon hot pepper flakes, or more to taste 

¼ cup scallions, green and white parts finely minced 

1. Whisk together all ingredients in a bowl. This will keep for 2 days, refrigerated. 


» Pepper Tip I have a grinding 

trick! Try grinding 10 times on 

your mill and see how much of a 

teaspoon you have. Mine grinds 

½ teaspoon; yours might deliver 

more or less. Then you’ll never 

have to grind and measure again, 

you’ll just do 10 grinds and know 

you have the ½, or ¼-teaspoon 

you need. 

White Beer Dressing 

Makes 1¹⁄8 cups 

You can use any pale beer here, such as Stella Artois, 

Amstel, or Heineken Light but the Hoegaarden has a 

little sweetness that I like. The amount of pepper might 

seem scary but as long as you use freshly ground pepper 

on a coarse grind, the balance is perfect. Do not use 

pre-ground or it will be much too strong and lack the 

instant flavor that only comes from your peppermill. 

2 tablespoons white wine vinegar 

1 teaspoon minced garlic 

¼ cup white beer, such as Hoegaarden 

2 teaspoons salt 

2 teaspoons freshly ground black pepper 

½ cup heavy cream 

¼ cup homemade mayonnaise (recipe right) 

1. In a medium bowl, whisk together vinegar, garlic, beer, 

salt, and pepper. Whisk in cream and mayonnaise. This 

will keep for 2 days, refrigerated. 

Homemade Mayonnaise 

Makes 1¾ cups 

This is the best mayonnaise—and great to have 

on hand for sandwiches or dips. 

1 extra large egg 

1 tablespoon aged sherry vinegar 

1½ tablespoons Dijon mustard 


½ teaspoon freshly ground black pepper 

1 large clove garlic, peeled 

1½ cups vegetable oil 

1. Combine all ingredients except oil in bowl of a 

food processor and blend 30 seconds. 

2. Slowly add oil through feed tube while processing. 

Mayonnaise should be very thick. 

3. Transfer to a small sealed container and refrigerate 

up to 1 week. 



chocolate filling and 

Chocolate Tart

Chocolate Tart 

Makes 8 serVings 

This is a great recipe for those among us who have pastry 

phobia or pastry impatience (I have yeast phobia, so I understand). 

The end result is so ridiculously delicious that you will 

feel vindicated in the effort you have made. If all the steps 

are making your eyes roll, skip the pastry and just make the 

filling (see recipe right). 

tart shell 

1¼ cups heckers or king arthur all-purpose flour 

8 tablespoons unsalted butter, cold and 

cut into ½-inch pieces 

¾ teaspoon kosher salt 

¼ cup iced water 

1. Place flour, butter, and salt in bowl of a food processor and 

pulse 10 times. Pour in water and pulse 8 times. 

2. Let damp crumbs sit 5 minutes, tip into a sealable plastic 

bag, and gently but firmly form a ¾-inch-thick disk. Refrigerate 

dough at least 2 hours or overnight. 

3. Remove dough from refrigerator and leave at room temperature 

15 minutes, until just pliable but still cool. Roll out to 

a 12-inch circle and, making sure it’s centered, drape over a 

9½-inch tart pan with removable base. 

4. Lift up pastry and ease it down into corner of pan, pushing 

it in with a knuckle then pressing in gently but firmly with your 

thumb against the vertical side. This will give you a strong 

pastry wall to hold the filling. 

5. Run a rolling pin over top of pan to cut off excess pastry. Dock 

the base several times with a fork. Place shell, uncovered, in 

freezer 30 minutes. 

6. Position a rack in middle of oven and preheat to 425°F. 

Remove shell from freezer and line with aluminum foil, allowing 

3 extra inches on each side. Tuck foil into corners well and 

fill ½ inch deep with pie weights or dried beans. 

7. Bake 20 minutes, remove foil, and bake 10 minutes uncovered, 

until there are no uncooked patches and pastry is golden 

brown. When removing from oven, wait 10 seconds to let foil 

cool. You can then pick it up by the four corners with your bare 

hands; just avoid the beans as they will be hot. 

8. Shell can be baked a day ahead, left in pan to cool, and filled 

and baked the next day. Just wrap with plastic wrap when shell 

is totally cold and store unrefrigerated. 

9. For the tart filling: Reduce the oven heat to 350°F. Pour the 

filling into the shell and bake for 10 minutes if the shell is warm 

and 12 minutes if the shell is cool. Remove the tart from the 

oven (the center will still be jiggly), and allow to cool without 

refrigerating. Serve warm or at room temperature. 

Chocolate Tart Filling 

Makes 6 serVings in cocotte dishes 

Makes enough filling for 2 tarts 

for tart: Just use half and freeZe the Balance; it freeZes 

Perfectly for at least 2 Months. 

This is simplicity at its finest and creates a sensation! I used to 

make pastry, let it rest, roll it out, freeze it, fill it with beans, 

bake blind, and eventually pour in this fantastic, rich, chocolaty 

filling before bake the whole thing. Sometimes faux dieters 

would scrape the filling off, eat the chocolate part, and leave 

the hours-of-effort shell. Eventually I decided to make double 

the filling and just bake it in cocotte dishes like a chocolate 

pudding. 

16 tablespoons (2 sticks), unsalted butter cut 

into tablespoon slices 

1 cup semisweet chocolate morsels 

1 cup bittersweet chocolate morsels 

2 tablespoons Medaglia d’oro espresso powder 

4 extra large eggs 

1 cup plus 2 tablespoons sugar 

¼ cup whiskey, bourbon, or Myers’s dark rum 

2 tablespoons flour 

2 tablespoons droste dutch process 

or ghirardelli cocoa 

1½ teaspoons kosher salt 

1. Butter 6, ½-cup, ovenproof cocotte dishes. Position a rack 

in middle of oven and preheat to 350°F. 

2. Put butter, chocolate, and espresso powder in a medium 

saucepan over low heat and stir until just melted. 

3. In a deep, medium bowl, whisk together eggs, sugar, and 

alcohol very well. Sift in flour, cocoa, and salt, and gently whisk 

together. Add chocolate mixture and stir to incorporate. 

4. Using a ¹⁄2 cup measuring cup, carefully fill each cocotte dish. 

Bake 15 minutes. Let cool 5 minutes before serving warm with 

whipped heavy cream or ice cream. ■ 

NUTRITION 

PASTA W. SPICY SAUSAGE & VODKA : 

Per serVing: calories 650 (450 from 

fat); fat 50g (sat. 23g); chol 129mg; 

sodiuM 1575mg; carB 20g; fiBer 3g; 

Protein 25g 

CHICKEN BREAST W. 

CALVADOS & APPLES: 




Protein 41g 

WHITE BEER DRESSING: 



sodiuM 564mg;carB 1g; fiBer 0g; 

Protein 0g 

CHOCOLATE TART: 




Protein 6g 


istro 

brunch 

Add a French accent to your leisurely 

and satisfying midday meal—c’est magnifique! 

by jason ross 




Clafouti with Crème Fraîche 

Whipped Cream (recipe page 43) and 

Café Da (recipe page 38) 

Brunch is a conscious decision to dine during what would otherwise 

be the most productive parts of the day. It is leisurely, slow, and 

decadent. If there’s a meal when diners ignore their diets and eat to 

their hearts’ desire, it’s brunch. Maybe that’s why we love it so much 

and why restaurants offering a good brunch have lines out the door. 

French bistro dishes fit the image of a leisurely, satisfying brunch: 

a change from hash browns to Pommes Anna, from pancakes to Berry 

Clafouti, from eggs and toast to Croque Madame, from vegetables 

sides to Poached Leeks, and from coffee and cream to icy Café Da. 

Isn’t that a little indulgent, you might ask? Yes. Yes it is. 


Café Da 

Makes 1 serving 

On the streets of Saigon, men 

hide from the heat of the day 

in hammocks and sip iced milk 

coffee, an enduring legacy of the 

coffee-drinking French colonizers. 

To make a true Vietnamese 

ca phe sua da, you need a special 

steel filter that slowly drips thick 

coffee through a compressed 

space. This version uses espresso 

sweetened with condensed milk 

and a full glass of ice to reproduce 

the feeling of luxuriously sipping 

coffee, hiding from the world if 

for only a few minutes. 

nearly 2 cups ice 

¼ cup sweetened 

condensed milk, 

or to taste 

1 shot hot espresso 

1. Fill 1 tall glass with ice. Pour 

milk into a cup or glass large 

enough to hold milk and espresso. 

Add more milk for a lighter, 

sweeter drink and less for darker 

with bitter hints. 

2. Add enough hot water to 

espresso to total just more than 

½ cup. Pour over milk and stir until 

fully incorporated. Pour over ice 

and stir to chill before serving. 

Poached Leeks with Mustard Vinaigrette 


This salad could work as a satisfying light meal with a bit of crusty baguette. As part 

of the brunch, the cutting acidity of the vinaigrette helps even out an otherwise rich 

midday meal. 

Cook the leeks well, until they are fully tender and offer no resistance to the tip of 

a knife. Leeks can feel soft when warm, only to firm up and feel crunchy and raw as 

they cool and the starches solidify. While the leeks will keep up to a week refrigerated 

with some of the poaching liquid, they are best served within a day. After that, 

some of the flavor and color diminish over time. You may find you have to remove 

the outermost layer if it becomes tough and dry. Before serving, allow the leeks to 

come to room temperature. 

3 medium leeks 

2 tablespoons salt 

1 tablespoon wine vinegar 

½ teaspoon black peppercorns 

2 bay leaves 


3 cups mache or other young salad greens 

2 hard-boiled eggs, peeled and roughly chopped 

¼ cup grated Pecorino Romano 

Vinaigrette 

½ clove garlic, minced 

1 teaspoon salt 

2 tablespoons minced shallots 

2 tablespoons champagne vinegar 

1 tablespoon Dijon mustard 

½ cup vegetable oil 

¼ cup finely minced parsley 

freshly ground pepper to taste 

1. To prepare leeks, cut off dark green leaves. Make an incision at cut end and split 

down about 2 inches from top but not all the way to root. Rinse well to remove any dirt 

embedded in the layers. Trim root end of any dirt or dangling strands, but leave enough 

root intact to hold together leek as it cooks. 

2. In a pot large enough to hold leeks, combine salt, vinegar, peppercorns, bay leaves, 

and lemon juice with 6 cups water and bring to a boil. Add leeks, and reduce heat to a 

simmer. Add extra water if needed to cover the leeks, along with an extra pinch of salt 

and dash of vinegar. The poaching liquid should taste piquant, salty, and acidic. Cook 

for roughly 30 minutes, until leeks are tender. Check for doneness by piercing thickest 

part of leek with a paring knife; it should offer no resistance and no longer feel fibrous. 

Remove leeks to a bowl to cool to room temperature. 

3. For the vinaigrette: In a deep bowl, whisk together garlic, salt, shallots, vinegar, and 

mustard. Drizzle oil in slowly while whisking to create a smooth, thickened sauce. If 

vinaigrette is still acidic, add a few drops water and whisk in more oil until it tastes 

balanced. Add parsley as well as black pepper and salt to taste. Vinaigrette will keep, 

refrigerated, up to 1 week but may take on strong flavors from garlic. 

4. To serve, toss greens with vinaigrette and place in a neat mound in center of six plates. 

Slice leeks lengthwise and coat with some vinaigrette. Serve ½ leek per plate. Finish 

salads with egg, Pecorino Romano, and some fresh cracked black pepper, drizzling on 

more vinaigrette if desired. 


Poached Leeks with 

Mustard Vinaigrette 


Croque Madame 


Croque Madame 


Imagine the perfect, over-the-top grilled cheese 

sandwich and you have the Croque Madame. 

Use béchamel to hold the sandwich together 

along with the best alpine-style cheese you can 

find. Add a few slices of ham. And top it all off 

with a golden fried egg for the ultimate brunch 

indulgence. 

Béchamel 


¼ cup plus 1 tablespoon all-purpose flour 

4 cups whole milk 

small pinch nutmeg 

salt and freshly ground white pepper 

to taste 

12 slices white bread 

1¼ to 1½ pounds grated Gruyère or 

other melting cheese 

6 slices ham large enough to cover bread 

butter 

6 eggs 

1. For the béchamel: Melt butter in a medium, 

heavy-bottomed saucepan. Add flour and whisk 

1 to 2 minutes, until smooth but not browned. 

Slowly whisk in milk. 

2. Cook 15 to 30 minutes, stirring with a wooden 

spoon, until sauce is thickened and coats a spoon 

well, taking care not to let it scorch. 

3. Add nutmeg as well as salt and freshly ground 

white pepper to taste. Cool and refrigerate up 

to 1 week. 

4. Preheat oven to 425°F. In warming oven, lightly 

toast bread to dry out without browning, flipping 

to dry both sides. Let cool to room temperature. 

5. Spread béchamel onto both sides of bread. 

Sprinkle roughly ¹⁄3 of cheese on top. Place ham 

on top and sprinkle on another ¹⁄3 of cheese. Top 

with remaining bread. Coat top of sandwich 

with béchamel again. Sprinkle on last of cheese. 

Sandwiches can be prepared a day in advance 

and refrigerated. Bring to room temperature 

before cooking. 

6. Transfer to a tray lined with parchment or wax 

paper and bake 20 to 30 minutes, until cheese 

and béchamel are fully melted, hot, and dark 

golden brown. 

7. When nearly done, heat a sauté pan with butter 

and cook 6 sunny-side-up eggs seasoned with 

salt and black pepper. Top finished sandwiches 

with eggs. Serve with a fork and steak knife as 

this hot sandwich is not easy to handle. 

Pommes Anna 


Think of these as French hash browns. In typical French fashion, 

Pommes Anna carry a heavy dose of butter. To lighten the flavor and 

reduce the need for an after-brunch nap, this recipe employs olive oil. 

¹⁄3 cup olive oil 

3 pounds Yukon Gold potatoes 

salt and pepper to taste 

1 tablespoon minced parsley 

1. Preheat oven to 425°F. Cut a piece of parchment or wax paper to line 

bottom of a medium, ovenproof sauté pan. Brush both sides of paper 

with oil and press into pan. 

2. Using a mandolin, food processor with slicer attachment, or knife, 

cut potatoes into ¹⁄8-inch slices. It is important to assemble the Pommes 

Anna quickly after the potatoes are cut or they will turn brown. Don’t 

soak them as the potato starch will rinse off and the slices won’t stick 

together to form a cake. 

3. Starting in center of pan, arrange potatoes in an overlapping circle. 

Season with salt and pepper, and brush with oil. Repeat to create 5 to 

6 layers, seasoning and oiling each layer, for a nearly full pan. Using the heel 

of your hand, push potatoes firmly into pan to help them stick together. 

4. Cook over medium heat for 4 to 5 minutes, until oil starts to sizzle 

and potatoes begin to brown. Transfer to oven and bake 40 minutes. 

Potatoes should be tender and browned, and should yield easily to a 

toothpick or thin knife. 

5. Using a spatula to hold potatoes in place, tip pan to carefully drain 

any excess fat into a bowl. Cover pan with a plate. Hold pan with a 

heatproof glove or folded towel in one hand and plate in the other. Invert 

potatoes onto plate. Serve cut into wedges with cracked pepper and 

minced parsley. 


Clafouti with Crème fraîChe 

whipped Cream 

NUTRITION 

CAFÉ DA: 

per serving: Calories 246 

(59 from fat); fat 7g (sat. 4g); 

Chol 26mg; sodium 118mg; 

CarB 42g; fiBer 0g; 

protein 6g 

POACHED LEEKS W. 

MUSTARD VINAIGRETTE: 


(191 from fat); fat 22g (sat. 

4g); Chol 67mg; sodium 

771mg; CarB 7g; fiBer 1g; 

protein 5g 

CROQUE MADAME: 





protein 51g 

POMMES ANNA: 





protein 5g 

CLAFOUTI WITH CRÈME 

FRAÎCHE WHIPPED CREAM: 





protein 6g 


Clafouti with Crème Fraîche 

Whipped Cream 


Clafouti straddles the line between thick pancake and sweet omelet. It can 

be dressed up or down depending on presentation. Clafouti is cooked and 

served in the same vessel. If you have a casserole pan you love or a great 

cast-iron pan, this is the time to use it. In this recipe, blackberries replace 

the more traditional cherries. 

10 ounces blackberries 

2 tablespoons sugar, divided 

1 to 2 tablespoons butter 

powdered sugar 

Custard 

1½ cups heavy cream 

1 tablespoon brandy or Grand Marnier 

½ teaspoon almond extract 

½ cup all-purpose flour 

½ cup almond flour 

¼ cup sugar 

pinch salt 

2 eggs 

powdered sugar, for serving 

1. Preheat oven to 375°F. Butter an attractive, medium, oven-safe pan and 

sprinkle in 1 tablespoon sugar to coat. This will help the clafouti rise, like a 

soufflé, and give its edges nice caramel flavor. 

2. Toss blackberries with 1 tablespoon sugar to coat and set aside. Blackberries 

should soften and release some liquid. 

3. For the custard: In a bowl or liquid measuring cup, combine cream, brandy, 

and almond extract. In a separate bowl, whisk together all-purpose flour, 

almond flour, sugar, and salt. 

4. In a blender, processor, or bowl, whisk together eggs, wet ingredients, 

and dry ingredients until smooth. 

5. Place blackberries in pan, filling evenly. Pour over batter. Bake 45 minutes, 

rotating pan halfway through cooking time. Cook until a toothpick inserted into 

thickest section comes out clean and batter seems solid. The clafouti will puff 

up as it cooks, like a soufflé, then settle into a thick pancake when it cools. 

6. Serve the same day warm or at room temperature, but not hot out of 

the oven, with a dusting of powdered sugar and spoonful of Crème Fraîche 

Whipped Cream. 

Crème Fraîche Whipped Cream 

Makes 1½ to 2 cups 

¾ cup heavy cream 



¼ cup crème fraîche 

1. In a bowl or mixer, whip cream with sugar and vanilla until thick and soft 

peaks form when pulled from whisk. Spoon in crème fraîche and mix together. 

The extra fat from the crème fraîche helps stabilize the whipped cream 

and it will keep, refrigerated, up to 3 days. 


Fragrant Chicken 

Coconut Curry with 

Green Beans and 

Sweet Potatoes 

(recipe page 46) 




terrific 

turmeric 

Want to know the new star in the spice universe? 

It’s turmeric, a knotty rhizome (or underground stem), cousin 

to ginger, and native to India, where it grows wild in the forests 

and other parts of Southeast Asia. Turmeric plays a commanding 

role in Indian cuisine and has been prescribed by Ayurvedic doctors 

for thousands of years for a host of maladies, from stomach 

and liver ailments to the aches and pains of rheumatism and 

arthritis. Ground turmeric is also used in facemasks that cleanse 

and disinfect without stripping the skin’s natural oils. 

Western researchers first recognized the spice’s value a number 

of years ago for its renowned anti-inflammatory and antioxidant 

properties, but recently it has come to the attention of 

cancer researchers. The active ingredient, curcumin, which also 

provides the spice’s yellow color, may have powerful anti-cancer 

properties. In a recent study, curcumin also held promise in 

reducing the effects of aging in fruit flies, which have a genetic 

profile similar to that of humans. 

Cooks mainly know it as the spice in curry that gives it its 

golden color, but as you will see, turmeric is a remarkably versatile 

seasoning that can be added to fruit smoothies and fragrant 

desserts. Authorities suggest adding a little ground black pepper 

to increase its health-giving benefits. 

by Nina Simonds 


Fragrant Chicken Coconut Curry with 

Green Beans and Sweet Potatoes 


This chicken curry tastes quite different and subtler than a typical 

curry since the spices are freshly ground and no curry powder is used. 

I serve it with steamed rice and a simple yogurt raita. 

2 to 3 tablespoons extra virgin olive oil 

4 chicken legs, separated into thighs and drumsticks, rinsed, 

and dried with paper towels 

2 medium sweet potatoes 

3 medium onions, peeled and julienned 

2 tablespoons rice wine or sake 

1 28-ounce can whole tomatoes, seeded and diced with juice 

1 13.5-ounce can light unsweetened coconut milk 

1½ tablespoons firmly packed light brown sugar 

2½ tablespoons soy sauce, or to taste 

3 tablespoons freshly squeezed lemon juice, or to taste 

4 cups green beans, rinsed, drained, and if long, halved 

diagonally along the length 

Seasonings 

2 small jalapeños, trimmed and seeded 

3 stalks lemongrass, ends trimmed to tender heart, tough 

outer stalks removed, and cut into chunks, or grated peel 

of 1 lemon 

8 cloves garlic 

1 2-inch piece fresh ginger, peeled and chopped 

1 tablespoon ground cumin 

1 tablespoon ground coriander 

1½ teaspoons ground turmeric 

1. Heat a Dutch oven or large casserole with 1 tablespoon of the olive oil 

over medium-high heat until very hot. Arrange chicken skin side down 

and fry for 5-6 minutes, until golden brown. Using tongs, turn the pieces 

over and sear another 5-6 minutes until golden brown. Drain on a paper 

towel. Cover to prevent oil splatter and cook in batches if necessary. 

2. For the seasonings: While chicken is cooking, drop ingredients in 

descending order down the feed tube of a running food processor or 

blender. Pulse, scraping down sides of bowl with a spatula, to create a 

rough but even mixture. If lemongrass remains in large pieces, carefully 

scrape seasonings onto a cutting board and chop by hand. 

3. Peel and cut the sweet potatoes in half lengthwise, then cut each half 

lengthwise again. Cut each strip along the diagonal into 1½ inch pieces. 

4. Add remaining oil to pan and heat until very hot. Add seasonings and 

stir-fry over medium heat, stirring constantly with a wooden spoon, 

3 to 4 minutes, until very fragrant. 

5. Add onion and stir. Add rice wine, cover, and cook, stirring occasionally, 

4 minutes, until onion is soft and translucent. Add tomatoes, 

coconut milk, and sugar, and cook, partially covered, 5 minutes. 

6. Add chicken, soy sauce, and lemon juice, stir, and cover. Cook 6 to 

7 minutes then add sweet potatoes. Cook another 25 minutes, until 

a knife pierced through the center of the chicken renders clear juice. 

Add green beans, cover, and cook 7 to 8 minutes, until tender. Season 

to taste and serve with steamed jasmine or basmati rice. 

Grilled Hanoi Turmeric Fish 


Cha Ca La Vong is a famous Vietnamese specialty 

otherwise known as Hanoi Turmeric Fish with 

Dill. I first tasted it in Hanoi in the early 1970s, and 

like many others, I instantly became a fan. Traditionally 

a catfish is brought to the table after it has 

been marinated in turmeric and other spices and 

cooked on a charcoal brazier where it is smothered 

with fresh dill and served with a classic nu ’ o ´ ’ c cham ´ ˆ 

sauce, a Vietnamese vinaigrette. This version features 

halibut and fresh dill with a spicy vinaigrette. 

Marinade 

1 teaspoon sugar 

2½ teaspoons turmeric 


1 teaspoon freshly ground black pepper 

4 cloves garlic, chopped 

1 shallot, finely chopped 

Vietnamese Dressing 

¹⁄3 cup fish sauce, or to taste 

²⁄3 cup lime or lemon juice 

¹⁄3 cup sugar 

1½ tablespoons minced garlic 

1 teaspoon crushed red chili pepper flakes 

3 tablespoons water 

1½ pounds halibut fillet, about ¾ to 1 inch 

thick, sectioned and skinned 

2 tablespoons extra virgin olive oil 

2 cups fresh dill, coarsely chopped 

2 tablespoons roasted salted peanuts, 

chopped (optional) 

1. For the marinade: In small bowl, whisk together 

all ingredients. Pour into a large sealable plastic 

bag, add fish, and turn bag to coat fish. Refrigerate 

20 minutes or longer. 

2. For the dressing: In medium bowl, whisk together 

all ingredients 2 to 3 minutes, until sugar dissolves. 

Set aside. 

3. Prepare a medium-hot fire for grilling or preheat a 

gas grill and arrange a rack 3 to 4 inches from heat. 

Brush grill with 1 tablespoon oil, arrange fish on grill, 

and cook, covered, 5 to 6 minutes per side, depending 

on thickness. To check for doneness, pierce the 

flesh with a sharp knife; it should be opaque all the 

way through. Carefully slide onto a platter. 

4. Heat a large skillet until hot. Brush with remaining 

oil over moderately high heat until very hot. Carefully 

place fish in pan and sprinkle with dill. 

5. Pour over dressing and cover 1 minute to seal in 

juices and wilt dill. Sprinkle with peanuts. Place on 

a trivet in center of table and serve from pan with a 

whole grain and a vegetable. 


Grilled Hanoi 

Turmeric Fish 


Spicy Tandoori 

Tofu Roll-Ups 


top PHOTO © Luis Santos - Fotolia.com 

Spicy Tandoori Tofu Roll-Ups 


I like to make my own tandoori marinade with a blend 

of spices and yogurt, which tenderizes meat and seafood. 

This recipe uses tofu, which absorbs the flavors beautifully. 

You can refrigerate and refreeze the marinade in its 

sealable plastic bag and use it again for chicken or seafood. 

2 pounds very firm tofu 

2 cups parsley leaves, stems removed 

1 cup shredded carrots 

2 to 3 tablespoons extra virgin olive oil 

8 flour tortillas 

Tandoori Marinade 

1 cup plain Greek yogurt 

1½ tablespoons minced ginger 

1½ tablespoons minced garlic 

1¼ teaspoons dried oregano 

¾ teaspoon dried chili flakes 

1¼ teaspoons ground cumin 

1 teaspoon ground turmeric 


½ teaspoon freshly ground pepper 

Cilantro-Yogurt Dressing 

1½ cups plain Greek yogurt 

1 teaspoon ground cumin 

4 tablespoons fresh cilantro, chopped 


2 teaspoons fresh lemon juice (optional) 

1. Halve tofu and wrap in paper towels. Place a heavy pot 

on top and drain, changing towels as necessary. 

2. For the marinade: In a medium bowl, mix together all 

ingredients. Pour into a large sealable plastic bag and add 

tofu to coat. Seal in bag and refrigerate 20 minutes or 

longer. 

3. For the dressing: Mix together all ingredients and pour 

into a serving bowl. 

4. Rinse and drain parsley and carrots, and place in a bowl. 

5. Heat a large frying pan with oil until very hot. Drain tofu, 

arrange in pan, and fry over moderately high heat 4 to 

5 minutes, until golden brown. Carefully flip and fry other 

side until golden, remove, and drain on paper towels. Let 

cool slightly and cut into ½-inch-thick slices. Arrange on 

a serving platter. 

6. While tofu is cooking, fold tortillas in half or quarters, 

wrap in a damp cloth napkin or dishtowel, and steam 

1½ minutes in microwave at full power. Arrange on table 

with tofu, dressing, and parsley-carrot salad. Let each 

person spoon some dressing onto a tortilla, add tofu, and 

sprinkle some salad on top before rolling up. 

Turmeric’s Health Benefits 

Turmeric is a beloved Indian spice that is synonymous 

with health and flavor. It is not only credited with being 

a powerful antioxidant but is also celebrated for its 

anti-inflammatory properties and has been used in 

herbal remedies by Indian, Chinese, and Indonesian 

practitioners for centuries. 

“Curcumin is a compound within the volatile oil 

that is most active when the root is still young,” says 

spice authority Tom Erd, who with his wife, Patty, 

co-founded The Spice House, a spice market with several 

stores in the Chicago area. “The color and most of 

the medicine is a major phenol, [an aromatic organic 

compound] found in the rhizome or root of the plant. 

The spice as we generally know it is made when the 

fresh roots are first boiled and then dried. The roots 

are then ground into a deep orange-yellow powder. 

“We recommend that people keep turmeric in an 

airtight container away from light and heat,” adds Erd. 

“Since the oil is volatile, it should only be kept one 

to one and a half years, after which it will become 

slightly bitter.” 

The average amount of curcumin in turmeric is about 

3.4 percent. It can reach 5.5 percent and higher in 

certain regions and during certain crop years. Curcumin 

from the Alleppey region in Kerala, India’s southern 

area that is considered the spice capital of the world, 

usually produces the highest oil. In the spice trade, 

these rhizomes are known as “Alleppey Fingers.” 

Recent research has led scientists to believe that 

turmeric powder holds great promise. Researchers at 

the University of Texas note that curcumin inhibits the 

growth of melanoma and may also impede the spread 

of breast cancer to the lungs. Studies have also shown 

that curcumin may help delay liver damage that can 

eventually lead to cirrhosis. For treating osteoarthritis, 

the National Institutes of Health (NIH) recommends 

500 mg. daily of a specific turmeric extract. For soothing 

an upset stomach, the NIH recommends 500 mg. 

of turmeric four times daily. All the more reason to add 

turmeric to your essential spice pantry. 

Keeping it Fresh 

If you think you’ve had that jar of dried ground turmeric 

in your cupboard a long time, it might be a good 

idea to get a fresh one—the spice’s smell and flavor 

may become slightly bitter over time. You can also try 

your own freshly ground turmeric, which has a multidimensional 

aroma with elements of slight sweetness 

(almost similar to nutmeg) and full, rich savory qualities 

somewhere between ground coriander and cumin, but 

more subtle. (The turmeric root, similar to ginger root, 

may not be as easily available as the dried ground.) 


easy CoConut riCe Pudding 

and glaZed aPPle sliCes 

NUTRITION 

GRILLED HANOI TURMERIC 

FISH: 

Per serving: Calories 

274 (78 from fat); Fat 9g (sat. 

1g); Chol 65mg; sodiuM 

2109mg; CarB 23g; FiBer 1g; 

Protein 26g 

CHICKEN COCONUT CURRY: 

Per serving: Calories 500 

(200 from fat); Fat 22g (sat. 



Protein 38g 

SPICY TANDOORI TOFU 

ROLL-UPS: 





Protein 43g 

COCONUT RICE PUDDING 

W. GLAZED APPLE SLICES: 





Protein 3g 

MIXED FRUIT SMOOTHIE: 

Per serving: Calories 

256 (14 from fat); Fat 2g (sat. 



Protein 3g 


Easy Coconut Rice Pudding 


This intoxicatingly delicious yet easy-to-make pudding paired with 

the Glazed Apple Slices makes for a wonderfully satisfying dessert. 

1 cup cooked arborio rice 

1 15-ounce can unsweetened light coconut 

milk, stirred well 

½ cup half-and-half 

¼ cup sugar 

1 teaspoon turmeric 

¼ teaspoon salt 

¼ teaspoon freshly ground nutmeg 

1 teaspoon vanilla extract 

1. In a heavy saucepan, bring rice, coconut milk, half-and-half, sugar, 

turmeric, salt, and nutmeg to a boil. Reduce heat to medium and cook, 

uncovered, 8 to 10 minutes, stirring occasionally, until thickened. 

2. Remove from heat and stir in vanilla. Pour into a serving bowl or 

individual ramekins and serve with Glazed Apple Slices. 

Mixed Fruit Smoothie 


My friend, who is the chief nutritionist at Dana-Farber Cancer Institute, 

adds turmeric to her morning smoothies because she believes 

it helps prevent cancer and other diseases. She inspired me to create 

this delicious and easy drink, which can be made for breakfast or a 

snack. You also can add 2 teaspoons ground flaxseed for some extra 

omega-3 essential fatty acids, fiber, and plant estrogen and antioxidants. 

Glazed Apple Slices 


This is a simple but sumptuous topping for the Easy 

Coconut Rice Pudding, but it is delicious on its 

own with a dollop of whipping cream or some ice 

cream to make it even more voluptuous. 

3 golden delicious apples 

1 halved lemon 

3 tablespoons light brown sugar 

2 teaspoons freshly squeezed lemon juice 

1 teaspoon ground cinnamon 

¼ teaspoon salt 


1. Peel, core, and cut apples into ½-inch-thick slices. 

Rub with lemon and squeeze over some lemon 

juice to prevent browning. In a small bowl, combine 

sugar, lemon juice, cinnamon, and salt with 

¼ cup water. 

2. In a 12-inch heavy skillet, heat butter over moderately 

high heat until foam subsides. Add apples and 

fry until golden on 1 side. Carefully flip and cook 4 

to 5 minutes, until tender. 

3. Add sauce and cook, uncovered, 3–5 minutes 

until reduced to a glaze. Remove and serve over 

Easy Coconut Rice Pudding. 

1½ cups frozen berries 

1 cup whole-fat yogurt 

1½ tablespoons maple syrup 

1 teaspoon turmeric 

1 teaspoon vanilla extract 

½ teaspoon freshly ground pepper 

½ cup coarsely chopped ice 

(optional) 

1. In a blender or food processor 

fitted with a steel blade, purée 

berries until smooth. Add 

yogurt, syrup, turmeric, 

vanilla, and pepper, and 

pulse until smooth. 

Add chopped ice and 

drink. ■ 



By Tara Q. Thomas 

Daniel Boulud 

from farm to restaurant 

Imagine never having set foot in a grocery store until age 14. Imagine never having 

set foot in a restaurant, either. And now imagine that person is roundly acclaimed as 

one of the greatest chefs cooking in the United States today. 

That arc describes the life of Daniel Boulud, 

the man behind Daniel, one of only seven 

restaurants in New York to earn Michelin’s 

three-star rating; the restaurant also garnered 

three stars from The New York Times 

this past summer, the restaurant’s twentieth 

year. It’s a remarkable rise for a kid who grew 

up slopping pigs and tending vegetables on a 

farm outside of Lyon, France—and Daniel is 

only one of many restaurants Boulud runs. 

There are seven in New York, some of which 

have spawned siblings in places as far afield 

as Florida, Montreal, Toronto, London, and 

Singapore. 

Boulud also has a television show of his own, 

After Hours with Daniel, in which he hangs out 

with chef friends after the guests have gone 

home and they can cook for themselves. And 

he’s penned a small library of books. Yet for 

all the activity, Daniel remains the focal point 

of his efforts, a centerpiece now captured 

in Boulud’s newest book, Daniel: My French 

Cuisine. 

“My other books—books like Braise, Café 

Boulud, Cocktails—were books in which the 

inspiration was to make the food accessible,” 

he explains when I catch him just before the 

lunch rush one chilly morning in New York 

City. “Daniel is about the restaurant, about me 

and my team,” he says, adding with a laugh, “I 

finally reveal my full identity.” 

He’s joking, but there’s truth to it, as creating 

Daniel, the restaurant, has been his life’s 

work. “When I opened Daniel the first time, I 

didn’t have the other restaurants, and I loved 

to cook everything—rustic bistro dishes, 

haute cuisine—from the most refined to the 

most peasant dishes,” Boulud tells me. When 

he moved the restaurant into its current space 

on the corner of 65th Street and Park Avenue, 

he did it with the intention of making it “une 

maison pour la vie,” he says, a home for life. He 

went so far as to move in upstairs, installing 

a window with a view into the kitchen (“the 

skybox,” as it’s known downstairs), so he could 

keep tabs on the action even when he was “off.” 

In the restaurant, he began honing, spinning 

bistro dishes off to more casual restaurants 

such as Bar Boulud and DBGB so he could 

tighten the focus at Daniel. “Daniel today is 

richness and sophistication,” he says. 

That richness and sophistication is laid 

out in glorious detail in Daniel, the book. It’s 

the sort of volume that chefs will pour over, 

studying the recipes for ideas and techniques 

to inspire and improve their cooking. It’s eye 

candy for chef groupies, too, who will display 

it proudly on their coffee tables. It may, in fact, 

be the sort of book you’ll take one look at and 

think, “I’ll never make any of that; forget it.” 

But if you like to think about food, and about 

how a dish comes to be, you’ll find this a fas- 


cinating read, for it’s in this volume that he 

reveals the breadth of his inspirations and 

the essential heart of them. 

That isn’t to say the recipes are inaccessible—in 

fact, Boulud quickly points out that 

they’ve worked hard to explain every step 

very carefully, so that anyone with the time 

and gumption to make them will come out 

with a favorable result. But also, he adds, full 

commitment isn’t required. “It’s very easy 

to make just part of a recipe,” he says. “You 

could just make a garnish, or [borrow] the 

seasoning; in every case, you can take something 

useful away without having to recreate 

the entire recipe.” 

In fact, the most engrossing section of the 

book has no recipes. Part II, “Iconic Sessions,” 

is built around the recreation of twelve dishes 

he considers iconic in the French repertoire, 

dishes that hark back to the days of 

Antoine Câreme and Auguste Escoffier, 

18th-century chefs who were instrumental 

in defining what has come to be known as 

“classic French cuisine.” (Escoffier’s Le Guide 

Culinaire was one of the first books Boulud 

ever bought, from his earnings working as 

a cook at age 14; it remains an essential reference 

for serious chefs today.) “The idea 

was to bring back the idea of old-fashioned 

French cooking that nobody does anymore,” 

Boulud says. “I always enjoyed doing those 

dishes. It’s going back in time, to the formation 

of what inspires us today.” 

Creating the dishes was also an adventure 

for every cook involved, most especially Bill 

Buford, a writer and an ambitious cook who 

Boulud roped in to be a central player in 

their recreation. (“I wanted to have a bonding 

experience with him,” Boulud explains; 

“he’d just spent four years in Lyon immersed 

in French cooking; I wanted to show him 

the dishes no one else had.”) There were no 

recipes; an extensive team of Boulud’s chefs 

plus Buford worked off of written descriptions 

and illustrations in old texts, plus a 

lot of input from Boulud himself, the only 

one who’d had any experience with most of 

them. Each dish took days to create, the final 

results huge, architectural affairs meant to 

entertain royalty. At some level, no one in 

their right mind would go to these extremes 

anymore to impress; it’s not necessary or 

fashionable. 

And yet, Boulud insists, it’s important 

to know these recipes. “For instance, when 

I came to the U.S., everyone was talking 

about coulibiac,” he says, referring to a recipe 

involving a salmon baked in a crust. “This 

was puzzling for me; it had no real soulful 

meaning to me. But Craig Claiborne, Pierre 

Franey, these older great chefs were doing 

it.” When Craig Claiborne invited him over 

to make dinner—a sort of rite of passage for 

young French chefs arriving in New York— 

Boulud decided to make it for him. 

Boulud passed the test, yet the recipe has 

stuck with him; specifically the challenge of 

how to deal with the fact that either the fish 

is cooked perfectly but the pastry isn’t, or 

vice versa. When the team sets out to make 

it for “Iconic Sessions,” they toss out the 

first four attempts, and Boulud stresses 

about the recipe for days. He finally finds 

an opening for an improvement by scrutinizing 

Escoffier himself, whose description 

he’d been working off of, rather than 

the recipe. The newly refined recipe turns 

out to be fabulous … until Buford relates to 

Boulud some historical details of the dish his 

research has brought up, opening up a possibility 

of a further improvement. Is Boulud 

bitter? Maybe in that moment he was, but 

not now. “It’s fantastic, the combination of 

tradition and the academic, for the chef,” he 

says, sounding positively exhilarated by the 

challenge. “It makes you engaged in a way 

that’s much more meaningful.” 

For Buford, the experience also pointed 

out a more universally relatable truth: “If 

cooking knowledge is not carefully passed 

from one generation to the next, it doesn’t 

last,” he writes. In his calculation, it took less 


Poulet à l’Estragon 

makes 6 to 8 servings 

than 60 years for coulibiac to drop out of the 

classic repertoire, and all the knowledge that 

went with its preparation disappeared. 

“To me it’s always important to keep reference 

with the past, to stay connected,” Boulud 

says. In this way, the recipes in the last section 

of the book—“Daniel at Home”—are just as 

important as the “icons,” as they are some of 

his formative foods, riffs on dishes he made 

as a young chef, and classics that speak clearly 

of place and tradition. A great recipe isn’t just 

an instruction for how to get dinner on the 

table; it’s a telescoping of history, tradition, 

and place onto the plate, immortalizing them 

in taste. 

With that, we present you Boulud’s Poulet 

à l’Estragon, a fancy name for a simple braised 

chicken that he learned at his very first job, as 

a farm boy-newly-turned cook at age 14. 

salt 

15 golf ball–size tomatoes 

1 tablespoon butter 

2 tablespoons olive oil 

2 (2- to 3-pound) farm-raised 

chickens, each cut into 

8 pieces 

freshly ground white pepper 

4 large shallots, sliced 

10 ounces pearl onions 

2 tablespoons tomato paste 

3 tablespoons flour 

½ cup tarragon vinegar 

2 cups chicken stock 

½ bunch tarragon 

Rice Pilaf 

1½ cups basmati rice 

2 tablespoons olive oil 

1 shallot, minced 


2½ cups chicken stock 


1 bay leaf 

2 sprigs thyme 

2 sprigs tarragon 

Yellow Wax Bean Fricassée 

salt 

1 pound yellow wax beans, 

trimmed 


freshly ground white pepper 

½ bunch tarragon, leaves 

chopped 

1. Bring a large pot of salted water to a boil and set a bowl of ice water on the 

side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, 

or until the skins loosen on the bottoms. Strain and peel under cold running 

water; set aside. 

2. In a 5-quart braising pan over medium high heat, melt the butter with the oil. 

3. Season the chicken on all sides with salt and pepper. Add the chicken to 

the pan skin side down and sear until golden brown on both sides, about 

10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 

1 tablespoon fat from the pan. 

4. Reduce the heat to medium and add the shallots and onions to the pan. 

Cook, stirring, until the shallots are soft. Add the tomato paste and flour 

and cook, stirring, for another minute. Add the vinegar, bring to a simmer, 

then stir in the chicken stock. Bring to a simmer, making sure to scrape the 

bottom of the pan. 

5. Return the chicken to the pan with half of the tomatoes and the tarragon. 

Cover and simmer for 10 minutes, stirring occasionally. 

6. Add the remaining tomatoes, cover, and simmer for another 20 minutes, 

or until the chicken is cooked through. 

For the Rice Pilaf: 

1. Rinse the rice with cold water until it runs clear. Heat the olive oil in a 

medium saucepan over medium heat. Add the shallot and cook, stirring, until 

translucent. Add the rice and stir to coat. Add the butter, chicken stock, salt, 

bay leaf, thyme, and tarragon and bring to a simmer. 

2. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off 

the heat and rest, covered, for 5 minutes. Remove the lid and fluff the rice 

with a fork. 

photos and recipe from Daniel, my french cuisine 

by daniel boulud, photography by thomas 

schauer; Copyright © 2013; Published by Grand 

Central Life & Style 

For the Yellow Wax Bean Fricassée: 

1. Bring a large saucepan of salted water to a boil. Add the beans and boil for 

4 minutes, or until tender. 

2. Strain, return the beans to the pan over medium-low heat, and toss with 

the butter. Season with salt and pepper and toss in the tarragon leaves just 

before serving. 


pairings 

A Favored Fizz 


Prosecco is becoming more and more popular lately, and with 

good reason. This reasonably priced sparkling wine from Italy 

is, plain and simply, darn tasty. Fruitier than Champagne, 

straw-colored Prosecco is prized for its delicate flavors and 

aromas, which are often described as having citrus overtones 

and being reminiscent of ripe pears, melons, and sweet 

apples with hints of almonds. 

Hailing from the eastern part of Italy’s Veneto region, in 

the foothills of the Alps (just north of Venice), Prosecco is 

produced from the grape of the same name (sometimes 

combined with a small amount of Pinot Blanc or Pinot Grigio), 

and made into lightly sparkling (frizzante) and fully sparkling 

(spumante) styles. Traditionally, it has been off-dry or slightly 

sweet, but many today are crisp and dry and produced 

principally in two versions—brut and extra dry (which is 

actually slightly sweeter than the brut). 

Prosecco has a persistent taste and is clean on the palate, 

which makes it great with food such as egg dishes, almonds 

and other nuts, fresh cheese, green salad, Chinese food, 

white meats, or pasta dishes with a light meat sauce. Crab, 

lobster, shrimp, salmon, or sea scallops also make tasty 

matches. And sweet, nutty Parmigiano-Reggiano cheese offers 

a nice counterpoint to this fresh bubbly. As the Venetians do in 

Prosecco’s homeland, enjoy it throughout the meal. 

MIX IT UP For a brunch twist, 

use it in a Mimosa: Fill a wine 

glass or champagne flute 

halfway with chilled Prosecco 

(about 1 ounce) and top off 

with chilled orange juice 

(about 2 ounces), gently 

stir. If you’d like, add 

a splash of triple sec 

or Grand Marnier 

to taste. ■ 


PHOTO BY TERRY BRENNAN; FOOD STYLED BY LARA MIKLASEVICS

©2006 Unilever 

SAUCE SO 

GOOD, ITALIAN 

CHEFS WISH 

WE’D DISAPPEAR. 

The perfect blend of tomato, 100% Bertolli ® Olive Oil, basil, garlic & onion. No wonder 

chefs are taking it so hard. Now you don’t have to be an Italian chef to be an Italian chef.

real food

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