Banner

Food and Drink Writing
from Rochester, NY


About This Site
Home

Recipe Sites:

AllRecipes
Epicurious
FoodTV
Arielle's Recipe Archive
Cocktail
DrinkBoy

Food Blogs:

101 Cookbooks
Appetites

Bourrez Votre Visage
Chefblog
eGullet
Food Blog
Gastronome
Gumbo Pages - Looka!
Saute Wednesday
TastingMenu

Local:

2taste.com
D&C Dining
D&C Clubwatch
City of Rochester Links
For the Love of Food
Dinosaur Bar-B-Que
The Olive Tree
Max Lent
City's Gut Instincts - Wilcox
Jayceland

Eating In Rochester

Charlie's Frog Pond
Food at Fishers Station
Lola Bistro
Max of Eastman Place
Mykonos
Park 54
Pearl
Tastings
Ristorante Lucano



Recipe Links

Special - Smokey's Odyssey

Andouille Home Fries
Black and White Soup
Braised Lamb Shank Shepherd's Pie with Creamed Spinach
Caesar Salad
Chicken Soup
Chimay Braised Veal Shanks
Duck with Port Sauce over Parmesan Latkes
Fried Chicken Frittata
Garam Masala Scallops
Gnocchi With Tomato Cream Sauce
Green Bean Casserole
Lamb and Cauliflower Curry
Lamb Stuffed Peppers
Latkes
Little Yellow Different
Maple Glazed Cedar Plank Salmon
NY Strip Steak w/Thyme Butter and Butter Encrusted Potatoes
Pierogies and Spinach Salad
Raspberry Tart
Roast Chicken
Rosemary Garlic Leg of Lamb
Salmon Tournedos with Roasted Red Pepper Veloute
Salty Shrimp
Seared Sea Scallops
Tasty Tart
Thai Fish Yum-Yum
Thai Risotto with Green Beans
Thai Stir-Fry Chicken Concoction
Vinaigrette Salad with Roasted Red Onions

 


E-Mail Me

Alan Powers
2003 Vintage
 


 

Archives:

11/10/2002 - 11/16/2002 11/17/2002 - 11/23/2002 11/24/2002 - 11/30/2002 12/01/2002 - 12/07/2002 12/08/2002 - 12/14/2002 12/15/2002 - 12/21/2002 12/22/2002 - 12/28/2002 12/29/2002 - 01/04/2003 01/05/2003 - 01/11/2003 01/12/2003 - 01/18/2003 01/19/2003 - 01/25/2003 01/26/2003 - 02/01/2003 02/02/2003 - 02/08/2003 02/09/2003 - 02/15/2003 02/16/2003 - 02/22/2003 02/23/2003 - 03/01/2003 03/02/2003 - 03/08/2003 03/09/2003 - 03/15/2003 03/16/2003 - 03/22/2003 03/30/2003 - 04/05/2003 04/06/2003 - 04/12/2003 04/13/2003 - 04/19/2003 04/20/2003 - 04/26/2003 04/27/2003 - 05/03/2003 05/04/2003 - 05/10/2003 05/25/2003 - 05/31/2003 06/01/2003 - 06/07/2003 06/08/2003 - 06/14/2003 06/15/2003 - 06/21/2003 06/22/2003 - 06/28/2003 06/29/2003 - 07/05/2003 07/06/2003 - 07/12/2003 07/13/2003 - 07/19/2003 07/20/2003 - 07/26/2003 07/27/2003 - 08/02/2003 08/03/2003 - 08/09/2003 08/17/2003 - 08/23/2003 08/24/2003 - 08/30/2003 09/07/2003 - 09/13/2003 09/21/2003 - 09/27/2003 10/12/2003 - 10/18/2003 10/19/2003 - 10/25/2003 10/26/2003 - 11/01/2003 11/02/2003 - 11/08/2003 11/09/2003 - 11/15/2003 10/03/2004 - 10/09/2004 10/10/2004 - 10/16/2004 10/17/2004 - 10/23/2004 10/24/2004 - 10/30/2004

Friday, August 22, 2003

 

Zucchini Frittes Zucchini Frittes

Herb and citrus marinated salmon, andouille fried rice, Campari and soda. 

 




Monday, August 18, 2003

 

...All These PeachesPeach Lamb

After attending a great dinner party with some friends Saturday night, where the food centered around a wonderful bunch of ingredients they procured at the Rochester Public Market that morning, I got inspired to take more advantage of our local farmers' markets.  So I dragged my hung-over butt out of bed Sunday morning and headed over to the East Rochester Farmers' Market.  It's certainly no Rochester Public Market, but it was a nice small and friendly place to spend a bit of my Sunday morning.  Amongst other things, several lovely smelling peaches was now in my possession.  What was I going to do with all these (very ripe) peaches?  After a few moments of thought, the answer became obvious.  I'm sure you'll agree.  Coriander and chili encrusted lamb chops topped with a peach ginger chutney and a salad of tomato confit, yellow beans, and peach vinaigrette.  I served the lamb and chutney over yautia pancakes with shallots and poblanos. 

A couple things here turned out notably good.  The Yautia was something I picked up on a whim at Wegmans because I like to buy scary looking foods to keep me on my toes.  We shredded them, added a little lemon juice, some chopped poblano pepper, sliced shallots, salt and pepper.  Then we fried them up in some butter and olive oil.  These were really yummy, especially the poblano bits, and the juice from the lamb and chutney that saturated them. 

ScallopsThe earlier mentioned tomato confit was my attempt to emulate a dish we had at Tastings.  I made a bunch of these with the above recipe and have been putting them in everything.  Witness the little snack on the left.  They're versatile little suckers and the technique is great for making something really richly flavored from less than ideal tomatoes.  A grilled tuna salad sandwich with cheddar and tomato confit, sent me into an ecstatic convulsion. 




Favorites In My Kitchen

Global 8-Inch Chef's Knife Global Knife

Sitram  3.3-Quart StainlessSaute Dutch Oven

Le Creuset 5 1/2 Quart Dutch Oven

Measuring BeakerEmsa Perfect Beaker Measuring Beaker

 

In Association with Amazon.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Powered By Blogger TM Weblog Commenting by HaloScan.com