Gourmet
Mushroom-Herb Meat Loaf Eich
By William Eich
Roast Beef for "Beef on Weck"
If you aren't a restaurant chef or caterer, you probably don’t want to cook a 40-pound round roast, which is what most Buffalo chefs use. But a nice eye of round, 4 to 6 pounds, works fine.
Bombay Fish Steamed in Banana Leaves
One extremely popular fish in Bombay, India's financial center, is pomfret, found in most coastal areas of the country. In one of my favorite pomfret preparations, called patrani macchi, the fish is stuffed with an herb paste and steamed in a banana leaf—which lends a unique fragrance and makes an attractive presentation at table (but should not be eaten).
As pomfret is difficult to find in most parts of the United States, we suggest salmon, which is equally delicious.
Lazy Lasagne with Tomato-Basil Sauce
This easy-to-make lasagne evolved from a pasta dish that one of us enjoyed on a trip to Portofino, Italy, some 30 years ago. Our version is even quicker, using won ton skins, which cook in a flash.
Active time: 30 min Start to finish: 45 min
Broiled Red Snapper with Tamarind Sauce
This recipe can be prepared in 45 minutes or less.
Thai cooking frequently makes use of the roots of cilantro; their flavor is more pronounced than that of the leaves.
Fresh Coconut Cake
Sometimes seen with a lemon filling, this is one of the oldest "fancy" layer cakes and a great southern tradition. The fresh coconut makes you realize why this cake has always been special.
Chick-Pea and Eggplant Purée
This recipe is used to prepare Roasted Peppers Stuffed with Chick-Pea and Eggplant Purée and Mushrooms.
Can be prepared in 45 minutes or less, but requires additional unattended time.