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Louro’s Roasted Heirloom Carrot Salad With Miso Dressing

Today’s 5 star secret recipe comes from Louro in New York City.  At Louro they serve up Portuguese small plates and tasting menus.  One of their sophisticated but simple salads features roasted multicolored heirloom carrots with a light glaze and served with a salty miso dressing.  Serve this as a side dish or an appetizer.

You can find a fantastic collection of carrot dishes on our recipe forum: Go Here

Enjoy!

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Louro’s Roasted Heirloom Carrot Salad With Miso Dressing
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12 carrots (preferably 3 or 4 different colors), washed and trimmed
2 tablespoons olive oil, more for drizzling
3 teaspoons granulated sugar
Kosher salt and freshly cracked black pepper, to taste
½ cup of shiro (white) miso
2 teaspoons rice wine vinegar
2 teaspoons mirin
3 scallions, white and light green parts, thinly sliced

Heat oven to 350 degrees F.

Cut carrots into 2-inch diagonal pieces. If using different colors, keep carrots separate so the colors don’t bleed into each other. Toss carrots with olive oil, 1 teaspoon sugar, salt and pepper. Lay carrots on a large baking sheet in one layer and roast until just tender but not mushy, 20 to 30 minutes. Let cool.

Meanwhile, place miso, vinegar, mirin and remaining 2 teaspoons sugar in a blender or food processor. Blend until smooth.

Smear dressing thinly on each plate and arrange carrots attractively on top. Drizzle with olive oil. Sprinkle with scallions and serve.

Serves 6-8

Have a comment or question about this recipe? Post it here

Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Pearl & Ash’s Chicken Butter

Today’s 5 star secret recipe comes from Pearl & Ash in New York City.  This stylish restaurant is known for creative American small plates and a vast wine selection.  One of the dishes they serve is the chicken butter.  The name may sound odd but it’s absolutely delicious.  Seasoned, rendered chicken fat and creamy butter are whipped with a little maple syrup for an earthy, rich and lightly sweet spread for bread.  This dish certainly isn’t healthy, but it tastes amazing.

At Pearl & Ash they serve the chicken butter with smoked bread.  You can make your own smoked bread by following this recipe on our forum: Go Here

Enjoy!

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Pearl & Ash’s Chicken Butter
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

½ pound raw chicken skin and fat
1 bay leaf
8 tablespoons unsalted butter (1 stick) at room temperature
1 tablespoon maple syrup
½ teaspoon salt, more for sprinkling

In a 12-inch nonstick skillet over high heat, add chicken skin and fat and bay leaf and cook until skin is crispy and brown, about 8 minutes. Turn off heat and let chicken fat cool slightly. Transfer chicken skin to a paper towel-lined plate and lightly salt it if you want to eat it as a snack. Discard bay leaf.

In a small bowl, combine 1/4 cup rendered chicken fat with the butter, maple syrup and salt. Remaining rendered chicken fat will keep in the freezer for up to 3 months.

Have a comment or question about this recipe? Post it here

Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Alma’s Bar Nuts with Dehydrated Kimchi

Hope you had a wonderful weekend.Today’s 5 star secret recipe comes from Alma at The Standard in West Hollywood.  This popular eatery has chic decor and highlights locally sourced New American cuisine.  At Alma, chef Ari Taymor often uses a dehydrator as a creative tool in his kitchen.  One of chef Taymor’s creations is the bar nuts with dehydrated kimchi.

To make the kimchi powder, dehydrate kimchi leaves on the medium setting until dried and crisp, several hours up to overnight; grind the leaves to a powder using a coffee or spice grinder.

We have a great selection of snack recipes on our forum: Go Here

Enjoy!

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Alma’s Bar Nuts with Dehydrated Kimchi
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 ¾ cups sugar
1 ¾ cups water
1 pound raw cashews
1 teaspoon salt, or to taste
1 ½ teaspoons kimchi powder, or to taste
¾ teaspoon espelette powder, or to taste

In a heavy-bottom saucepan, combine the sugar and water and bring to a simmer to create simple syrup. Reduce the syrup by 1/3.

Add the nuts and simmer in the syrup until softened and the syrup coats the cashews, about 14 minutes. Remove from heat and strain, discarding the syrup. Spread the cashews out to cool.

Place the nuts in a large bowl and season with the salt, kimchi powder and espelette powder. Taste and add additional seasoning if desired.

Makes 1 lb. bar nuts.

Have a comment or question about this recipe? Post it here

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Madonna Inn’s Carrot Cake

Today’s 5 star secret recipe comes from the landmark Madonna Inn located in San Luis Obispo, California.  This resort is known for its legendary eccentric decor and themed rooms as well as there amazing on-site bakery.

The Madonna Inn bakery makes an incredible carrot cake.  Moist with a hint of tang from crushed pineapple and rich cream cheese frosting, and elaborately decorated.  You can easily recreate this yummy cake at home by following the recipe blog.

For and incredible selection of other cake recipes, visit our forum: Go Here

Enjoy!

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Madonna Inn’s Carrot Cake

About 1 cup plus 1 tablespoon (5 ounces) whole wheat flour
About 1 cup plus 3 tablespoons (5 ounces) all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
4 eggs
About 3/4 cup (6 ounces) light brown sugar
6 ounces granulated sugar
2/3 cup vegetable oil
3 1/2 cups (12¾ ounces) grated carrots, from about 7 carrots
1 (8-ounce) can crushed pineapple, drained

Heat the oven to 350 degrees. Grease 2 (8-by-2-inch) round cake pans, and line the bottoms with parchment. Grease the parchment, then lightly flour the pans.

In a medium bowl, whisk together the wheat and all-purpose flours, the salt, baking powder and soda, and cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs. With the mixer running, beat in the sugars, mixing to combine thoroughly. Slowly beat in the vegetable oil.

Beat in the dry ingredients until fully combined, being careful not to overbeat. Fold in the carrot and pineapple by hand.

Divide the mixture evenly between the two pans and bake 40 to 50 minutes, rotating halfway through for even baking, until the cakes have risen and spring back when gently pressed in the center. A toothpick inserted should come out clean.

Remove and cool the cakes on a rack before unmolding from the pans and frosting.

Cream Cheese Icing:

1 pound cream cheese, at room temperature
3/4 cup plus 2 tablespoons (7 ounces) salted butter, at room temperature
1 pound powdered sugar, sifted
1/2 cup drained crushed pineapple
1 1/2 teaspoons pure Bourbon vanilla

Cream together the cream cheese and butter until light and fluffy with the paddle attachment. Beat in the powdered sugar in three stages. Scrape the bottom and sides of the mixing bowl several times to make sure all lumps are creamed. Do not overwhip the icing; it can break and get soupy.

Blend in the pineapple and vanilla completely. This makes a generous 4 cups of frosting.

Serves 12-16

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go HereOr you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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