Download Baltimore Chef's Table by Kathy Patterson PDF

By Kathy Patterson

In the middle of fresh progress and downtown improvement, Baltimore is breaking clear of its culinary stereotypes and rising as urban that's attracting a few awesome eating places and gifted cooks. whereas embracing the neighborhood foodstuff flow, the town is now being well-known for an increasing culinary move. rookies and homegrown cooks alike are fascinating diners with scrumptious diversifications staring the perennial favourite, crab, in addition to providing specified strategies like frankenfish tacos and hearts of palm crab muffins which are turning into the style of allure City.
With greater than 80 recipes for the house cook dinner from over fifty of the city's so much celebrated eateries and showcasing images that includes mouth-watering dishes, recognized cooks, and plenty of neighborhood style, Baltimore Chef's desk is the final word reward and memento cookbook for either travelers and locals alike.

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Calamari can be refrigerated at this point or used immediately. When ready to serve, heat a 14-inch sauté pan over medium heat and add the extra virgin olive oil. Add the garlic and lemon and toast them in the oil. The garlic will turn light brown and start to smell nutty. Place the calamari in the pan and cook until lightly golden brown. Add the capers and parsley and, if desired, salt to taste and olive oil. Serve immediately. com Owners: Mel Carter, Jimmy Stavrakis, Brett Lockard Chef: Brett Lockard Although Blue Hill Tavern is located in Brewer’s Hill, in the shadow of the Mr.

To make the smoked maple glaze: Gently warm the maple syrup, then whisk in the butter until completely melted. Stir in the liquid smoke. ) 42 To poach the eggs: Bring a pot of water to a boil and add a splash of white vinegar. While the water is boiling, stir the water in a circular motion, then crack an egg into the center of the whirlpool. Gently stir the water to keep the egg moving. Remove each egg after 4 minutes and drain on paper towels until ready to serve. To assemble the dish: Sear the pork belly in a hot sauté pan for 4–5 minutes on each side.

The restaurant also serves an amazing selection of breakfast and lunch items. With the three squares, coffee, and sexy cocktails at City Cafe, we’re surprised that no one has tried to live there. indd 29 29 4/10/14 11:34 AM Seared Sea Scallops with Cauliflower “Steak,” Beer Battered Asparagus “Fries” & Four Citrus Reduction (Serves 2) If you omit the scallops, the rest of the dish makes a fine vegetarian entree. For the asparagus “fries”: For the scallops: 3 ounces mint leaves 3 ounces fresh ginger, peeled and roughly chopped 2 cloves garlic, peeled 1/4 shallot 2 teaspoons pink peppercorns 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/4 cup white wine 2–4 cups flour 16 ounces lager, preferably Stella Artois 1 pound asparagus 3 quarts vegetable oil 12 fresh sea scallops (1 pound) Sea salt Freshly ground black pepper Oil for frying For the cauliflower “steak”: 1 head cauliflower Softened unsalted butter Salt and pepper For the citrus reduction: 1/2 cup granulated sugar 1∕ 8 cup water 1/4 cup sherry 1/2 cup grapefruit juice 1/2 cup orange juice 1/2 cup lemon juice 1/2 cup lime juice 1 tablespoon unsalted butter 30 To make the asparagus fries: Put the mint, ginger, garlic, shallot, pink peppercorns, salt, and black pepper in a food processor and, slowly adding the wine, process until smooth.

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