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Home » Recipes » First Courses
Potato-Leek Soup with Brioche Croutons and ...
Charlie Palmer Group | First Courses
From Charlie Palmer’s Practical Guide to the New American Kitchen
For the Croutons
2 c cubed brioche
2 T vegetable oil
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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 ...
Oysters on the Half-Shell with Green Apple ...
From Charlie's Practical Guide to the New American Kitchen
3/4 c mirin (sweet Japanese rice wine)
1/2 c rice wine vinegar
2 T extra virgin olive ...
Shrimp Frittata with Potatoes and Piquillo ...
From Charlie's Practical Guide to the New American KitchenIngredients2 large Yukon Gold potatoes, peeled and cut into chunks6 each Piquillo chili peppers2 ...
Basic Steamed Mussels with White Wine and ...
As prepared on NBC Today ShowIngredients3 lb mussels, preferably small cultivated1 C white wine1 T fresh squeezed lemon juice2 each shallots, fine ...
Market Sashimi with Fresh & Pickled Celery, ...
Aureole New York | First Courses
1 ½ C white wine vinegar
2 t coarsely ground black pepper
1/3 C sugar
2 T kosher salt
pinch crushed ...
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