Latest recipes

Gotham Veggie Tasting and More: Chefs/Menus Report Week 6/16

Gotham Veggie Tasting and More: Chefs/Menus Report Week 6/16

Every week, we take a look at some new chefs and menus that have appeared across the country. Here’s this week’s roundup, including vegetable tasting menu at Gotham Bar and Grill, and a chocolate éclair program.

Le Méridien Hotels & Resorts are getting in touch with their chocolate side by introducing a brand-new chocolate éclair program (just in time for National Éclair Day this Sunday), in collaboration with pastry chef Johnny Iuzzini. Branches of the hotel will feature seasonal and holiday twists on this Parisian treat.

Hill Country Barbecue’s seasonal stand is back at Lincoln Center from June 24-July 12, and again from July 20 to August 10. Get a taste of some of New York’s best Texas-style, dry-rub BBQ at this pop-up stand, from brisket to ribs.

Gotham Bar and Grill is celebrating the summer’s abundance of farm-fresh fruits and vegetables with a brand-new six-course vegetarian tasting menu featuring chanterelle mushroom crepe and arugula ice cream for $80 a person.

Sheraton Hotels have announced the Sheraton Selects Spotlight Wine Program which will highlight wine varietals across North America, starting with a celebration of the seasonal grape, Riesling. The event kicks off with a social hour at Sheraton New York Times Square where hotel guests will be able to sample wines.

End the weekend with a bang at The Chester in New York’s Meatpacking District, which is offering $1 oysters and half-off bottles of Rosé every Sunday this summer from 5 p.m. until closing.

Caffe Dante, the Greenwich Village Italian staple that is celebrating its centennial next year, has revamped its menu in anticipation of a milestone birthday. The new menu includes gnocchi with pesto and house-made margarita pizza.

Gerald van der Walt has been appointed head chef of The Tasting Room at Le Quartier Français in Franschhoek, South Africa, formerly of The Greenhouse in Cape Town.

The Organic Grill in Williamsburg is now holding a vegan, organic BBQ every Sunday at Pete’s Candy Store this summer from 5 p.m. to 9 p.m. featuring items like a pulled squash taco, a green machine slider and a Brussels sprouts kebab.

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi


Thanksgiving-Ready Glazed Ham from Gotham Bar & Grill’s Victoria Blamey

To chef Victoria Blamey of New York’s Gotham Bar & Grill, few meals are more festive than a big roast served family-style. “I love those recipes,” she says, treasuring the memories made around them at the dinner table.

Blamey, who grew up in Santiago, Chile, in a family of food lovers, began experimenting in the kitchen when she was just seven years old—though at the time her repertoire was limited to sweets and she was prone to misadventures. “They all tasted pretty bad for probably a good year or two,” Blamey laughs. “But it was just entertaining that’s why I did it.”

While she loved cooking, Blamey initially saw it as a hobby, not a career, and chose to pursue a history degree. But two years into university, something clicked. “I was cooking as much as I was studying, and for no reason. Just because of the reason that I was enjoying it.” So at 21, she left for Santiago’s International School of Culinary Studies and never looked back.

Blamey quickly rose in the ranks of fine-dining kitchens around the world, traveling from England to Australia to Spain, and settling in New York in 2010. By 2016, she was reopening the historic West Village restaurant Chumley’s as its executive chef. In 2019, she took over the kitchen of another historic spot unveiling a revamp: Wine Spectator Best of Award of Excellence winner Gotham Bar & Grill. It’s the largest restaurant Blamey has ever worked in—“the big beast,” as she calls it—and the responsibility of reinventing such a mainstay of the dining scene is certainly not lost on her. But she wasn’t afraid of it, either.

“I love challenges, for sure,” Blamey says. “So I always do something that is going to seem a little bit more difficult.”

She says the response has been incredibly positive, from both new guests and longtime regulars. Being part of Gotham Bar & Grill, she says, “You’re a part of New York, but you’re a part of many people’s hearts, where they spend their anniversaries, birthdays, graduations. There’s always some sort of celebration.”

Where there’s always a celebration, it takes a special dish to deliver a “wow” factor worthy of Thanksgiving. That’s why Blamey is considering this impressive glazed ham for Gotham’s holiday menu this year, taking inspiration from her first restaurant job in 2004 at the Vineyard in Stockcross, England, where pheasant and duck were prepared for Sunday roasts.

Blamey admits she’s not a big fan of the traditional Thanksgiving turkey. “Ham has more flavor, it’s more succulent,” she says. “Turkey, usually you have to do so much work to keep it moist, and the flavor is so-so.”

There’s no shortage of flavor in this Thanksgiving-ready rendition, which comes from brining the ham to start. Though the 48- to 72-hour period requires patience, it’s hands-off, and Blamey insists it’s crucial. “I usually brine everything I even brine fish,” she says. “That’s the best way to season any kind of product like that.”

The ham is then slow-cooked in a savory broth and coated in a sweetened glaze that has been reduced on the stovetop. Blamey says to be careful to avoid “reducing the glaze too much and making it too sticky,” since you’ll essentially reduce the mixture again in the next step, when you’ll finish the ham under the broiler to set the glaze. At that point, ideally, “It kind of gets a little bit syrupy. It creates a sort of layer.”

The final product marries East and West with help from bold ingredients like ginger, star anise, vanilla, Sherry vinegar and Szechuan peppercorns. “I love sweet and sour in general, so that’s why I like the combination of flavors,” she says.

Blamey doesn’t offer any shortcuts beyond prepping the potatoes and glaze one day ahead, but each stage ensures the dish really packs a punch.

She suggests pairing the ham with a South American red wine, specifically Antiyal Maipo Valley 2015 from Chile, a blend of Carmenère, Cabernet Sauvignon and Syrah. Blamey worked with Gotham’s wine director Josh Lit to select this pick—a shout-out to her home country—for the “silky-smooth tannins” and “ripe, juicy, dark fruit” that come together to complement the recipe’s spices.

Below, Wine Spectator offers additional wine-pairing picks from Chile and Argentina that have a similarly rich and juicy dark fruit character to enhance the spice-laced ham.

Glazed Ham and Mint Potatoes with Brown Butter

Ingredients

  • 9 liters water
  • 5 cups salt
  • 2 teaspoons citric acid powder
  • 1 boneless whole ham, 8 pounds
  • 200 milliliters dry white wine (a little more than 3/4 cup)
  • 200 milliliters water (a little more than 3/4 cup)
  • 2 whole white onions, peeled
  • 1 head plus 2 cloves garlic, peeled
  • 4 teaspoons white pepper
  • 2 teaspoons dried roses, which can be purchased online through sites such as Amazon
  • 4 pieces whole long pepper (also known as Indian long pepper, pipli or Piper longum)
  • 2 teaspoons whole coriander seeds
  • 2 teaspoons whole fresh thyme
  • 1 cup honey
  • 1/2 cup wildflower honey
  • 1 cup Sherry vinegar
  • 1 cup orange juice
  • 1 liter pork stock or chicken stock
  • 1 teaspoon-sized piece fresh ginger
  • 1/2 stick cinnamon
  • 1 teaspoon Szechuan peppercorns
  • 1 whole vanilla pod
  • 2 star anise
  • 3 to 4 pounds skin-on fingerling potatoes
  • 1 whole bunch mint
  • 1/2-pound (2 sticks) butter, diced
  • Salt
  • Lemon juice, to taste

Preparation

1. Brine the ham: Combine brine ingredients in a large stock pot and add ham. Transfer to fridge and let brine for 48 to 72 hours. Remove ham and set aside, discarding brine.

2. Prepare the broth: Set a large pot over medium-high heat and sear the onions and garlic for 10 minutes, stirring occasionally. Add remaining broth ingredients, bring to a boil and reduce to 100 milliliters (a little less than a half-cup), about 45 minutes to an hour.

3. Preheat oven to 150° F. Add ham to the broth and transfer to the oven to cook for 12 hours.

4. Make the glaze: Meanwhile, add honey to a large saucepan set over medium heat for about 30 minutes until it has a glaze-like consistency. Add vinegar and orange juice and reduce to 50 percent, about 15 to 20 minutes. Add stock and bring to a boil. Reduce heat to a simmer, add remaining glaze ingredients and let them infuse for 30 minutes. Strain and discard the flowers, herbs and spices.

5. Transfer ham to a wire rack set on top of a rimmed baking sheet. Score the fat several times with a knife and brush with the glaze. Broil in the oven for a few minutes until the glaze sets but do not let it burn. Remove from oven, glaze again, and return to the oven to broil once more. Remove from oven and let rest as you prepare the potatoes.

6. For the potatoes: Bring water to a boil in a large pot and season with salt to taste. Add potatoes and mint (whole, including stems) and boil until a fork inserted into a potato comes out smoothly, 45 minutes to an hour. Remove potatoes, discarding mint. Melt unsalted butter in a small pot over medium heat, whisking continuously. The butter will become foam-like, then begin to smell nutty, about three and a half minutes. At that point, remove from heat. Toss potatoes with brown butter and lemon juice. Season to taste with salt.

7. To plate: Carve ham vertically into 1/2-inch-thick slices and serve with the potatoes. Serves 8 to 12.

8 South American Reds

Note: The following list is a selection of outstanding and very good wines from recently rated releases. More options can be found in our Wine Ratings Search.

ALTOCEDRO

Cabernet Sauvignon La Consulta Año Cero 2018

WS review: Rich, ripe and filled with luscious dark fruit and spice flavors, including kirsch, plum and cherry, turning creamy midpalate. Medium-grained tannins show on the finish, which is filled with dark chocolate and mocha hints. Drink now through 2023. 2,500 cases made. From Argentina.—Kim Marcus


Campanile closing? The dining scene loses a standard-setter

The restaurant business is remarkably volatile, and anyone who has spent much time around it is used to seeing his or her favorites sputter out of business after good long runs. You grow up going to Angeli, you have your first date there, you become a regular when you get your first grown-up job, and — boom, it’s gone. Your favorite chef meets a payroll he can’t handle your favorite bar turns into a shul. It’s sad, but it’s understood.

Still, I don’t think I’ve ever experienced as visceral a reaction as I did to the rumors — and, finally, the announcement — that Campanile was shutting down after 23 years, to be replaced by a Bill Chait-owned dining room with Walter Manzke behind the stoves. Chait has some fine restaurants, most notably Picca, Sotto and Rivera, and Manzke is one of the finest chefs ever to grace Los Angeles, but this is Campanile — a restaurant one idly dreams of introducing one’s unborn grandchildren to the place ruled over for so long by its chef Mark Peel (and before that with Peel and then-wife Nancy Silverton, now of Mozza) a space, famously built by Charlie Chaplin as a present for his child bride, that seems destined to live as long as Los Angeles itself.

Former Village Voice critic Jeff Weinstein once called Campanile the last restaurant of the 1980s, by which he meant the last big, accessible, chef-run, frankly American space run as a sort of democracy of taste places like the original Spago, Zuni in San Francisco and Gotham Bar and Grill in New York. A lot of great restaurants have opened since Campanile came online in 1989, but nothing since has been quite the same.

It is hard for me to be unbiased about the restaurant. In the few years of my adult life when I wasn’t formally working as a fine-dining critic — I was writing the Counter Intelligence column, then mostly about ethnic restaurants, for The Times — my wife and I ate dinner in the bar two or three times a week. I worked on a Campanile cookbook with Peel, and my wife co-wrote “Breads From the La Brea Bakery” with Silverton. We were married in the back room of the restaurant our family and friends feasted on suckling pigs roasted in the bread oven, and the pastry kitchen’s Sumi Chang, who has owned Euro Pane in Pasadena for the last 15 years, baked a splendid chocolate wedding cake stuffed with Armagnac-soaked prunes. (I did review Campanile when it opened in 1989, before I met the chefs. But I never did write about the restaurant again. Peel and Silverton had that kind of effect on critics.)

It is hard to overstate Campanile’s contributions to American cooking. It wasn’t the first fine restaurant in the country to operate with a grill at its heart, but it codified the style, as well as the practice of reinterpreting simple dishes — steak and beans, Greek salad, fish soup — with first-rate ingredients and chefly virtuosity.

The whiff of wood smoke, the drizzle of slightly over-reduced stock and the smack of strong herbs are instantly identifiable as Peel’s signature. The very first menu included things like mozzarella made to order and lamb carpaccio with artichokes that still seem new 23 years later. Some of the restaurant’s dishes, including Niçoise salad with grilled tuna, lamb briefly smoked over smoldering rosemary branches, crisped penne, and sautéed fish laid over saucy puréed potatoes, caught on all over the world.

The wine program, founded by Manfred Krankl, who left to found the insanely well-regarded winery Sine Qua Non, introduced countless ultra-small-production California wines and cult Italian wines to Los Angeles and was among the first in the U.S. to recognize the new, high-quality whites coming from Austria.

In Campanile’s first years, every table was served an exquisitely seasonal plate of grilled vegetables that Peel himself drove up from Chino Farm in Rancho Santa Fe several times a week, which was the most direct farm-to-table connection in any American restaurant to that point and has still never quite been surpassed. Peel helped set up chicken and lamb operations in Sonoma County.

Campanile is where the grilled-cheese phenomenon started, weekly family dinners on off-nights and arguably the idea of pop-up restaurants-within-restaurants that has been so dominant in the last several years.

Silverton famously baked the bread herself, so well that the bakery, which grew from a few hundred square feet below the pastry kitchen to massive operations in Los Angeles and on the East Coast, eventually dwarfed the restaurant. Her rustically complex, generously salted pastries set the benchmark in America for decades — rustic pies, luxurious panna cotta, and huckleberry shortcake barely existed in fancy kitchens before she put them there.

The two chefs broke up several years ago, and when Silverton moved over to Mozza, the national spotlight followed her. Campanile for the first time in its existence became an old reliable, the kind of place where you knew you could probably pop in on a Saturday night without much notice a restaurant where you could take an East Coast colleague for dinner when Cut seemed too over-the-top.

The urban rustic aesthetic had succeeded to the point that it essentially had become the lingua franca of California restaurants — not old-fashioned, exactly, but not different either.

But Peel is still the most exacting grill chef in the country, a master who plays his smoldering logs the way that Pinchas Zukerman does a Stradivarius. And every time I returned to the restaurant, usually following some downhill report or another, I was blown away once again by the details of execution — the exact temperature of every ingredient in the fish soup the careful grilling of the rib-eye the chewy-crisp texture of the sautéed pasta. Campanile, to its last day, remains one of the city’s best, and I can hardly wait to see what Peel is planning to do next.


The Egg Roll in a Bowl (aka Crack Slaw) Recipe

You’ll need a head of cabbage (yes, you can have cabbage on a keto diet), half an onion, a clove of garlic, coconut aminos (you can also use liquid aminos or soy sauce), ground ginger, chicken broth, a couple green onion stalks, and a pound of ground pork.

If you’d like to shoot for an authentic Asian flavor profile, you could also score some sesame oil while you’re out and about.

I’ve made it without sesame oil plenty of times, and it’s still a hit, so feel free to use whatever you have on hand and trust that it will always be delicious.

Brown your ground pork in a large pan or wok and cut your low carb cabbage and onion into long strands while the meat is cooking.

You can use a knife, but the easiest way I have found to cut an entire head of cabbage and onions into threads is using a spiralizer. I am a huge fan of The Inspiralizer and couldn’t recommend it more that thing is an animal! Noodley head of keto cabbage in seconds flat! Not a single tear shed cutting an onion! I’m so hooked and it's perfect for making "crack slaw".

To finish off your keto egg roll in a bowl, add a bit of oil to the pan with your pork and throw the onions in.

Mix minced garlic and ground ginger into the soy sauce or liquid aminos, then add to the pan once the onions have caramelized.

Add the cabbage to the mix and begin tossing the ingredients together.

Drizzle the chicken broth over the cabbage leaves and frequently stir for a few minutes.


Quick & Easy Healthy Living Recipes

Our quick and easy Healthy Living recipes are the solution for anyone who’s ever found it tough to eat well on a tight schedule. These easy foil-pack dinners, seafood dishes, pronto pastas, speedy stir-fry recipes and more will help you stick to your Healthy Living goals. Round out your meals with great accompaniments like salsa, quinoa and in-season fruits and veggies. You’ll find eating well is as good as it is quick and easy! And (as always) be sure to leave room for a Healthy Living dessert.

Our quick and easy Healthy Living recipes are the solution for anyone who’s ever found it tough to eat well on a tight schedule. These easy foil-pack dinners, seafood dishes, pronto pastas, speedy stir-fry recipes and more will help you stick to your Healthy Living goals. Round out your meals with great accompaniments like salsa, quinoa and in-season fruits and veggies. You’ll find eating well is as good as it is quick and easy! And (as always) be sure to leave room for a Healthy Living dessert.


10-Minute Raw Vegan Taco “Meat”

Ingredients

WALNUT TACO MEAT

  • 2/3 cup sun-dried tomatoes (preferably packaged dry, not in oil)*
  • 3 cups raw walnuts
  • 4 cloves garlic (minced)
  • 1/2 tsp sea salt (plus more to taste)
  • 1 Tbsp smoked paprika
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 2 tsp coconut sugar (omit if avoiding sugar, or sub a little stevia)
  • 1-2 small habanero peppers (deseeded and chopped // more or less to spice preference // or sub 1 chipotle pepper in adobo sauce, plus more to taste, but this will make the recipe no longer raw)
  • 1-2 tsp nutritional yeast (optional)

FOR GARNISH/SERVING (optional)

Instructions

Video

Notes

Nutrition (1 of 6 servings)

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!


Vegan Peanut Butter Cookies

Ingredients

  • 1/2 cup peanut butter, or allergy-friendly sub
  • 3/4 tsp baking soda
  • 3 tbsp flour (spelt, white, oat, sorghum, rice all work)
  • 1/3 cup sugar, unrefined if desired
  • 2 tbsp applesauce
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt

Instructions

Notes

Have you made this recipe?

More Vegan Cookies:

Have you ever made vegan cookies?

Or have you ever made any vegan dessert? The best part about vegan peanut butter cookies is the lack of raw egg in the batter. So no one can stop you from eating as much cookie dough as you want!

For more peanut butter recipes: 50+ Healthy Peanut Butter Recipes.

Rate this recipe

Published on December 11, 2011

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:


Andrew is a London-born writer who has come a long way from his teenage years spent in the local boozer. Resident in Berlin since 2012, he’s been covering the German and European bar scene for Mixology magazine and has thus become well-versed in all aspects of the biz. A big fan of the gin basil smash, he’s also partial to exploring the harder side of his palette. You can find him in one of Berlin dark, smoky bars, unless it’s summer - when he’ll be more likely lounging on the canal with an extra hoppy IPA.

ABOUT THE AUTHOR

Andy Smith

Andy Smith is a freelance writer, copywriter and editor based in New York. He writes about entertainment, politics, travel and miscellaneous topics that capture his short attention span. He seldom (okay, never) blogs for himself but lots of his 20+ years of writing samples can be found at www.andymsmith.com.

ABOUT THE AUTHOR

Angelo Veneziano

ABOUT THE AUTHOR

Anne Becerra

Anne Becerra is a Certified Cicerone at The Ginger Man in New York City and has a strong passion for craft beer and the community that surrounds it. This year, Anne's very excited to represent the beer industry at a seminar for Tales of the Cocktail in New Orleans about furthering education in the spirits industry. She teaches classes, judges beer competitions, and has been featured in several local and national media outlets including NBC, Fox and Friends, and TIME Magazine and is a recurring contributor to the popular "Ask a Cicerone" column on Serious Eats. She loves spreading the word about great craft beer almost as much as she loves drinking it.

ABOUT THE AUTHOR


Cloud Bread Recipe

Cloud Bread is all the rage right now. It’s a soft airy bread made with only eggs, a little cream cheese (some people use cottage cheese) and cream of tartar. Honestly, other than seasoning, that’s it for this cloud bread recipe!

Like I said before, I think this recipe is the best simply because of its seasonings. Adding a little sea salt, garlic powder, and dried herbs makes all the difference.


Olive Garden Alfredo Sauce Copycat Recipe

There are so many ways to enjoy this Alfredo sauce! It tastes so wonderful on homemade pizza crust or dipped in fresh, warm breadsticks too. Yum! Any type of noodles will work with this homemade Alfredo sauce… even the zucchini noodles or spaghetti squash variety. Top it with chicken or shrimp to get some more protein in there!

Here are our favorite bread stick recipes:

Making the PERFECT Alfredo Sauce:

Just SIX ingredients in order to pull off AMAZING Alfredo sauce! Your family will be asking for more and more! It’s rich and creamy and doesn’t take a ton to coat the pasta either. You’ll start by combining butter, heavy whipping cream, and cream cheese!

Bring that to a light boil over medium high heat and stir frequently to incorporate. Next you’ll whisk in he Parmesan cheese and garlic powder.

Whisk until incorporated and simmer for 5-10 minutes until the Alfredo sauce is thick enough to coat a metal spoon. Just like you see pictured below…

We also love making this one on spaghetti night! It’s yummy combined with our favorite homemade spaghetti sauce.

Parmesan Cheese Tips:

The secret to a good Alfredo sauce is using fresh Parmesan cheese. The dried, grated variety that you buy in the pasta aisle can be too strong and salty. You can buy a small wedge of Parmesan and grate it, but I’ve also had no problem using the fresh grated parm cheese found in the cheese aisle.

Alfredo Sauce Tips:

  • If you find your sauce isn’t thick enough, be sure to let the sauce boil for a moment before you add the cheese!
  • If it starts to separate, rapidly whisk the sauce to incorporate all the ingredients.

Check out our other favorite restaurant copycat recipes.

Excelsteel 8 Quart 18/10 Stainless Steel 4 Piece Pot. It’s perfect for cooking and draining large amounts of pasta, steaming fresh veggies, seafood and boiling eggs. Large or small, the strainer baskets do the job and having a clear lid with an 8 quart stainless pot is nice for soups and stews.


Watch the video: Gotham Steel Pan- Six Month Follow Up (January 2022).