Recipes

Scallops with Celery Root Puree

Charlie Palmer Steak Reno | Main Courses

Serves 4 People Ingredients 12 Large Scallops 1/2 Cup Diced Pancetta 1 Large Celery Root, or roughly 1/2 Cup Celery Root, cut in matchsticks 2 Large ...

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Creamed Spinach Gratin

Charlie Palmer Steak DC | Sides

Creamed Spinach Gratin with Pecorino and Thyme Serves 6 Breadcrumbs 2 cup panko bread crumbs 1/4 Cup butter 1 TB picked thyme leaves ...

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Broccoli Ravioli With Lobster

Charlie Palmer at The Knick | Main Courses

Broccoli Ravioli With Sheep Cheddar Fonduta, Maine Lobster and Guanciale Chips Serves 10 Ravioli Dough 2 Cups Pasta Flour 00 1/4 Cup ...

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Buckwheat Cavatelli

Aureole New York | Main Courses

Buckwheat Cavatelli Serves 8 Pasta (if making your own) 4 ¼ cups semolina 1 2/3 cups of buckwheat flour 2 cups of water ...

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Farm Raised Atlantic Sapphire Salmon

Burritt Room + Tavern | Main Courses

Farm Raised Atlantic Sapphire Salmon Braised Red Cabbage, Sun Choke Puree, Puffed Wild Rice, Apple Cider Beurre Blanc  Serves 4 1 ½ ...

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English Pea Soup

Harvest Table | First Courses

Half Head Of Romaine Lettuce, Cut In A Chiffonade ½ Cups Spinach 1 Cup Fresh Peas 2 Cups Frozen Peas 1 Cup Snow Peas ...

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