Recipes

Prosciutto-Crusted Asparagus with Egg Toast ...

Charlie Palmer Group | First Courses

From Charlie Palmer's Practical Guide to the New American Kitchen Ingredients FOR THE VINAIGRETTE ½ C minced shallots 1 ½ C extra-virgin olive oil ½ ...

Read More »

Slow Roasted Beets + Goat Cheese + Orange-Shallot ...

Charlie Palmer Group | First Courses

Recipe excerpted from Charlie Palmer's Practical Guide to the New American Kitchen For the Beets4 large beets (about 3 lb), trimmedvegetable oilkosher saltFor ...

Read More »

Black Bean + Feta Salad

Charlie Palmer Group | First Courses

Black Bean & Feta SaladExcerpted from Charlie Palmer’s newest cookbook, Remington Camp Cookingserves 4-6 as a side dishIngredients:2 cans black beans, drained ...

Read More »

Clam Chowder with Homemade Oyster Crackers

Charlie Palmer Group | First Courses

Ingredients3 T Yukon Gold potatoes, diced, cooked2 T leeks, diced2 T celery, diced2 T bacon lardon1 t garlic, minced1 t shallots, minced8 each clams, little necks1 T ...

Read More »

Lobster Risotto with Roasted Squash, Arugula, ...

Burritt Room + Tavern | First Courses

Ingredients Risotto 3 live lobsters, ¼ lb each 6-8 c chicken stock or vegetable broth 3 T unsalted butter 1 onion, minced 1 lb ...

Read More »

Oysters on the Half-Shell with Green Apple ...

Charlie Palmer Group | First Courses

From Charlie's Practical Guide to the New American KitchenIngredients3/4 c mirin (sweet Japanese rice wine)1/2 c rice wine vinegar2 T extra virgin olive oil2 ...

Read More »

Showing 1-6 of 13