Gourmet
Shrimp and Corn with Basil
This American variation of a Chinese stir-fry—combined with a loaf of crusty bread—is a meal in itself.
Chocolate Caramel Truffles
These truffles must be kept in the refrigerator and, in fact, are best eaten chilled.
Endive, Pear, and Stilton Salad
At Le Gavroche, the salad is composed on individual plates and the leaves of Belgian endive are left whole. Alternatively, the endive may be sliced and tossed with the other ingredients for a more casual presentation.
Pumpkin Pie "pumpkin"
In order to create a realistic top for our "pumpkin," we used a church key can opener to make the indentations, but a vegetable peeler or knife would also work.
Chocolate Almond Sherry Cake with Caramelized Pears
This cake and custard sauce can also be made ahead. Both should come out of the refrigerator, to take the chill off, when the first course is served. The accompanying caramelized pears, which require not more than a few minutes to sauté, make a welcome addition to the cool custard sauce and moist cake.
Madras Fisherman's Curry
On the eastern side of the Indian peninsula, fronting the Bay of Bengal, is Madras, the capital of Tamil Nadu state.
This recipe from that cosmopolitan city is typically made with sardines, mackerel, and crab, but we have substituted orange roughy for a more delicately flavored dish.
Cornmeal Cream Cheese Pancakes with Dried Cranberries and Apricots in Maple Syrup
We got the idea for these pancakes from The Compound Restaurant in Santa Fe, New Mexico, where hot polenta-mascarpone pancakes were the perfect finale to a delicious dinner. They also make a terrific breakfast.
Active time: 20 min Start to finish: 20 min