Profiteroles and Gougeres: same start, different end. A choux paste base, unique as twice cooked – once on stovetop and again in oven. First the gougeres –the base dough plus finely grated Gruyère cheese mixed in, and topped with grated Romano. Perfect cheesy puffs, served warm alongside chilled Champs:
Like a lot of miniature things, quail eggs are fun. Served these as an appetizer during a family visit over the Thanksgiving weekend:
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Slice a baguette thinly, brush with olive oil, sprinkle with salt, pepper and garlic powder. Into a 350º oven until lightly toasted and…
Who doesn’t love a soup course, especially when it’s this easy…
Rough chop a leek, sauté in butter a little while. Add one peeled chopped Granny Smith apple, let that go for a while. Drop in a can of pumpkin flesh, cover with chicken stock. Nail it with the curry powder, and…
Some Sundays we’ll get dollar dumplings from the surly lady at Fried Dumpling and then stroll over to the Lower East Side. Check out some of the vintage shops, maybe split a treat from the Doughnut Plant. And then off to the Pickle Guys for our usual roster of half…
As easy as good. The cracked pepper and lime zest skews interesting.
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So these are just balled cantaloupe skewered with fresh mint and a little pull of prosciutto. Just before service,…
Tex-Mex Sushi. Let it happen to you.
The perfect guac
Corn tossed with cilantro, red onion and jalapeño
Sushi grade tuna, cubed and tossed with a bit of S&P, neutral oil and ponzu
To form this tasty little tower I use a 4 inch long piece of PVC pipe….
Shishito peppers are generally mild – but suddenly one’ll melt your face off. Dinner guest Greg called it a “reverse lottery”, which really sums it up. It’s all fun and games until someone starts to cry.
Wash and dry the peppers. Toss in olive oil, sauté over…
I trot out a bar snack now and again. And again. Umm, and again. This one’s so easy, knocking off what we had with friends D&J at David Burke Kitchen on the bare edge of SoHo. Served at the bar while our table was getting ready. A good…
Artichokes roll out every so often here at GHT, a family fave. Interactive, tasty, a little different. We serve it with a lemon aoili. On a Saturday afternoon while the rest of dinner is getting itself together.
zest of 1 lemon
garlic powder, S&P