Charlie Palmer's American Fare: Everyday Recipes from My Kitchens to Yours
Charlie Palmer, Robyn Lehr
Format: PDF / Kindle (mobi) / ePub
Award-winning chef and restaurateur, Charlie Palmer, is back with a book about favorite American recipes he loves to share with family and friends.
Palmer has been at the forefront of great American food since the '80s. Fresh local ingredients, bursts of flavor, and preparation with ease have been the hallmark of his cooking over the years, and this collection includes the best recipes he cooks at home and his restaurants.
Included will be over 100 recipes that any cook can make with ease-from Charlie's Famous Corn Chowder with Shrimp to Cheese Strata to Prosciutto-Wrapped Zucchini to Baked Lemon Chicken; plus snacks like Crispy Chickpeas and desserts like Double-Trouble Chocolate Chip Cookies, Lemon Shortbread and Fig Crostata.
Along with personal reflections on food and family from one of America's own top chefs, this cookbook will help every family with delicious, easy dinner ideas.
not for its alcohol; we therefore see it as an exciting complement to our meals.” I find this same sentiment true for our diners all across the country. For my family, all of this is a continuum of our family table, and I am extremely proud that Lisa and I have prepared the boys for this new culinary world. Even now as they enter their late teens and early twenties, we continue to find time for as many dinners together as possible. Perhaps this is because I can then relax around the table with
any size you like. It is the garlicky sauce that is the star here. I’ve found that children (or maybe it’s just boys), more than almost anything, love to have a handle to hold on to and a sauce to dip into when they eat. This recipe takes it to the max with tail-on shrimp and is even better with some crusty bread to dunk. Serves 6 2 pounds jumbo (U15) shrimp (see Note here), peeled and deveined, tails on Grated zest and juice of 1 lemon � cup extra-virgin olive oil � cup (½ stick) unsalted
to jell a bit. Serve warm with whipped cream, ice cream, or frozen yogurt. Note: If you flavor the topping with ground ginger, you might like to add about a tablespoon of grated fresh ginger to the fruit mix. It adds just a hint of spice to the sweetness. CHAPTER 8 SNACK TIME A little of this and a little of that—just a few tasty treats that can nip hunger in the bud, accompany a glass of wine or cocktail, or offer a little comfort on a cold afternoon. Empanadas Roasted Edamame Mixed
available at many supermarkets and specialty food stores as well as online. HANDHELD APPLE TARTS I call these handheld tarts because they are so easy to pick up and eat, but there is no reason you can’t bring them to the table on a plate, particularly if you garnish them with a scoop of ice cream. I like the rich flavor of the boiled cider syrup, but if you can’t find it, apple syrup or maple syrup will do just fine. Serves 6 1 large organic apple 6 sheets phyllo (filo) pastry � cup (½
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