Recipe and Photo from The Gourmet Bachelor Cookbook
I love thanksgiving dinner but leftover turkey can linger in the fridge for days. Try my exotic twist on an American classic. Inspired by a traditional Moroccan meat pie called Bastilla, my Moroccan rolls include dried apricots, cinnamon, cumin and now your left over Thanksgiving turkey. Drizzle honey and almonds over the golden, crispy rolls to add that exotic touch.
Try to make small, spring roll-sized pieces and serve them at dinner parties with cilantro and dried apricots as a garnish. They stay fresh in the freezer for months. So shred that whole bird up and make a few dozen for your next holiday party!
Want a quick and easy version? Just add the filling to two slices of whole-wheat buttered toast.
Recipe and Photo from The Gourmet Bachelor Cookbook
Poached pear is one my favorite desserts. It’s so light and satisfying. So I wanted to include a poached pear recipe in The Gourmet Bachelor cookbook but to me, poached pear is a very American dessert. My cookbook includes simple recipes with global flavor. While sipping on a cup of green tea pondering how to make poached pear global, I looked down and said, “Why Not?” Green tea really adds an exotic twist to this delicious American classic.
Recipe and Photo from The Gourmet Bachelor Cookbook
In the 17th century, Baccalà (salt cod) found a home in the middle of Friday night dinner tables all over Italy. The traditional recipe requires days to prepare. But who has more than 30 minutes to prepare dinner after a long day of food blogging and Facebook posts?
The holidays always bring back memories of my grandmother Lancianese’s Baccalà with tomatoes, garlic, yellow peppers and basil.
Today, we can easily find fresh, meaty cod around the corner at our local market. So, like most recipes in The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook, I bring classic global flavor to your home kitchen in a new modern way. You only need a couple minutes and a handful of everyday, fresh ingredients. Enjoy!
The French Culinary Institute asked me to cover the New York Culinary Experiencein Soho featuring hands-on classes with over 30 Food Network and Bravo celebrity chefs like Morimoto, Todd English, Marcus Samuelson, Alex Guarnaschelli, Anita Lo and Cesare Casella (the chef with the rosemary in his pocket).
I gladly said yes with a plan to give Iron Chef Morimoto a copy of The Gourmet Bachelor cookbook and to find out when he was a bachelor, which dish he made to impress the ladies. more
Grilled swordfish takes me back to fresh seafood and dance clubs on the beach in Hampton Bays, NY. I remember buying fresh swordfish from this small seafood shack right before the Hampton Bays Bridge. The owner himself caught the fish by line earlier that morning. Like most things in my life, I became obsessed with grilling the swordfish perfectly. After one summer and about 100 kebabs later, I confirmed that swordfish tastes best cooked all the way through, about 4 minutes per side.
Try my saffron cherry tomatoes recipe for a gourmet twist! If you run out of saffron or just can’t find it, leave it out. The fresh thyme will become your feature ingredient. Feel free to substitute fresh halibut for swordfish.
Friday Night In!: Chad Carns The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook invites you into his Greenwich Village kitchen every Friday night to show you how easy it is to cook gourmet with just a few fresh, local ingredients from his Bleecker Street markets.
Recipe and Photo from The Gourmet Bachelor Cookbook
Balsamic Chicken is always a big hit at dinner parties and especially successful for a romantic dinner for two. The neon-green parsley olive oil looks so impressive on a white plate. And the balsamic reduction adds an extra dimension. Try the reduction on vanilla ice cream and strawberries for extra bonus points with your date. more
On Saturday and Sunday, October 2-3, Chad Carns joins Morimoto, Todd English, Marcus Samuelsson, Alexandra Guarnaschelli and other chefs seen on the Food Network for a weekend of hands-on master classes, cooking and conversation at The French Culinary Institute, Soho, NY. http://nymag.com/nyce/
Recipe and Photo from The Gourmet Bachelor Cookbook
Ceviche is just seafood marinated in freshly squeezed citrus juice. The fresh citrus acid actually cures the seafood in the similar way as salt cures ham or Lox. Peru claims the birthplace of Ceviche but Ecuador, Panama and Mexico inspired many unique preparations. My version is inspired by the fresh, local ingredients on Bleecker Street in Greenwich Village. Fresh, sweet scallops pair perfectly with spicy chili oil and the thin radish adds that crunch! It’s a delicious way to spend a sunny summer afternoon at home.
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