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Home » Recipes » First Courses
Prosciutto-Crusted Asparagus with Egg Toast ...
Charlie Palmer Group | First Courses
From Charlie Palmer's Practical Guide to the New American Kitchen
FOR THE VINAIGRETTE
½ C minced shallots
1 ½ C extra-virgin olive oil
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Slow Roasted Beets + Goat Cheese + Orange-Shallot ...
Recipe excerpted from Charlie Palmer's Practical Guide to the New American Kitchen For the Beets4 large beets (about 3 lb), trimmedvegetable oilkosher saltFor ...
Black Bean + Feta Salad
Black Bean & Feta SaladExcerpted from Charlie Palmer’s newest cookbook, Remington Camp Cookingserves 4-6 as a side dishIngredients:2 cans black beans, drained ...
Clam Chowder with Homemade Oyster Crackers
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 ...
Lobster Risotto with Roasted Squash, Arugula, ...
Burritt Room + Tavern | First Courses
3 live lobsters, ¼ lb each
6-8 c chicken stock or vegetable broth
3 T unsalted butter
1 onion, minced
1 lb ...
Oysters on the Half-Shell with Green Apple ...
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 ...
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