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The Palm Restaurant Three Cheese Potatoes Au Gratin

Today’s 5 star secret recipe comes from The Palm Restaurant.  The Palm was established in New York City in 1926 and now has locations across the country.  At The Palm they are known for huge cuts of steaks, giant lobsters and authentic Italian dishes.  Zagat rated The Palm as one of the best restaurants in New York City.

Today’s secret recipe will show you how to prepare a delicious side dish from the menu.  Their three cheese potatoes au gratin features a nice blend of cheeses and is sure to be a family favorite in your home.

You can serve these potatoes along with a bourbon flank steak by following this recipe on our forum: Go Here

Enjoy!

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The Palm Restaurant Three Cheese Potatoes Au Gratin
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1 tablespoon whole butter
1 1/2 cups heavy whipping cream
12 oz. cooked and sliced red bliss potatoes
pinch of salt
pinch of ground black pepper
pinch of fresh thyme, chopped fine
1/2 cup Parmesan cheese, divided use
1/4 cup Gouda cheese
1/4 cup Cheddar cheese

Heat butter and heavy cream in a saute pan to a simmer. Add cooked potatoes, season with salt, pepper and thyme and stir until blended and hot throughout. Add 1/4 cup of parmesan cheese and 1/4 cup of Gouda cheese and stir until mixed well.

Transfer to an oven safe dish and top with remaining parmesan cheese (1/4 cup) and cheddar cheese. Place under broiler, until cheese is melted and golden brown.

Source: Secret Recipe Forum

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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0

Bucato’s Strascinati with Sprouting Broccoli, Fennel Sausage and Fresno Chiles

Today’s 5 star secret recipe is for a flavorful pasta dish that’s loaded with sprouting broccoli, fennel sausage and fresno chiles.  The use of fresh pasta really elevates this dish.  This pasta recipe is the creation of chef Evan Funke of Bucato in Culver City, California.

Bucato is a chef-owned restaurant that crafts a modern Italian menu in an airy, Milan-inspired space with a large outdoor patio.  The menu at Bucato changes daily and transforms seasonally based on what ingredients are fresh and available.

You can make your own fresh strascinati pasta by following this recipe on our forum: Go Here

Enjoy!

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Bucato’s Strascinati with Sprouting Broccoli, Fennel Sausage and Fresno Chiles
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1/4 cup extra-virgin olive oil
1/2 pound sprouting broccoli or rapini, cut into bite-sized pieces
Kosher salt
1/2 pound Italian fennel sausage, casing removed and crumbled
2 cloves garlic, sliced
1 red Fresno or jalapeño chile, sliced
1 cup crushed San Marzano tomatoes
2 tablespoons chopped parsley
Prepared strascinati pasta
Freshly grated sharp pecorino (stagionato, romano or crotonese), for garnish

Bring a large pot of lightly salted water to a boil.

In a large sauté pan over high heat, add the olive oil. When you see light smoke, add the broccoli to the top half of the pan and immediately season with ¼ teaspoon kosher salt, or to taste.

Stir in the crumbled sausage, and cook, stirring occasionally, until the fat is rendered and the sausage browns, about 1½ minutes. Stir in the sliced garlic and chile.

Add the crushed tomatoes and reduce the heat to a low simmer. Cook about two minutes to marry the flavors. Taste and adjust the seasoning as needed and stir in the parsley. Remove from heat.

Drop the strascinati into the boiling water. Boil until the pasta pieces float and remain on the surface about 30 seconds. (The pasta should cook 1½ to 2 minutes total). Remove the pasta with a slotted spoon and add to the sauce, along with a couple of tablespoons of the pasta water. Toss vigorously to coat the pasta and evenly combine.

Sparingly grate the cheese over the pasta. Serve immediately.

Serves 6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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0

Le Petit Cafe’s Creamy Mushroom Soup

Today’s 5 star secret recipe comes from Le Petit Cafe in Santa Monica, California.  At Le Petit Cafe they serve up an amazing mushroom soup.  This creamy soup has a wonderful aroma, texture and flavor.  This soup is easy to make at home and is a must-try for any mushroom lovers.

Le Petit Cafe is a charming, family-run bistro serving homestyle French cuisine.  There philosophy is to, not only serve delicious homemade French dishes, but also provide a welcoming, familial atmosphere.

We also have a fantastic selection of soup recipes on our forum: Go Here

Enjoy!

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Le Petit Cafe’s Creamy Mushroom Soup
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1 tablespoon butter
1 tablespoon oil
1 small onion, chopped
1 pound white button mushrooms, sliced
1/4 cup dry sherry or white wine
1 quart vegetable broth or water, more if desired
3/4 pound russet potato (about 1), peeled and chopped
1/2 cup heavy cream
Salt and white pepper

In a large, wide, heavy-bottomed saucepan heated over medium-high heat until hot, add the butter and oil. Stir in the onion and cook until softened and just beginning to color, 5 to 6 minutes, stirring constantly. Add the mushrooms and continue to cook until the mushrooms are softened and just beginning to color, 8 to 10 minutes, stirring frequently.

Stir in the wine, scraping any flavoring from the bottom of the pan. Add the vegetable broth and potatoes, cover loosely and simmer until the potatoes are tender, about 15 minutes. If the liquid reduces too quickly, add a little more broth or water and continue cooking.

Blend the soup, then bring back to a gentle simmer. Stir in the cream and season with 3/4 teaspoon salt and 1/4 teaspoon pepper, or to taste.

Serves 6-8

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

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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

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0

Guido’s Salad Dressing

Today’s 5 star secret recipe is a highly requested salad dressing from Guido’s Restaurant in Los Angeles.  This Italian salad dressing is filled with fresh ingredients and is easy to prepare at home.  The fresh herbs used in this recipe add a more vibrant flavor than you’ll find in those bottled dressings at the supermarket.

Guido’s Restaurant has been serving up authentic Northern Italian cuisine incorporating the freshest ingredients and traditional family-style recipes passed on from generation to generation.  Opened in 1979, Guido’s vintage decor and fireplace offers its guests a retro-chic dining experience.

We also have an amazing selection of tasty salad dressings on our forum: Go Here

Enjoy!

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Guido’s Salad Dressing
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2 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh oregano
1 small fresh bay leaf, chopped
1 1/2 teaspoon minced garlic
1 1/2 teaspoon finely chopped or ground anchovy
1 egg
2 1/2 teaspoons Dijon mustard
2 1/2 teaspoons lemon juice, from about ½ lemon
1 1/2 teaspoons Worcestershire sauce
2 2/3 cups oil
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons balsamic vinegar
3/4 teaspoon salt, or to taste
3/4 teaspoon pepper, or to taste

Using a mortar and pestle, finely grind the tarragon, oregano and bay leaf. Add the garlic and grind. Add the anchovy and work the mixture until the anchovy is ground and mixed with the other flavorings. Remove the mixture to a large bowl.

Add the egg to the bowl and beat the mixture well with a whisk to combine. Beat in the mustard, lemon juice and Worcestershire. Slowly drizzle in the oil, whisking constantly to emulsify the dressing.

Whisk in the red wine and balsamic vinegars, then season with salt and pepper. Taste, adjusting the seasonings and flavorings as desired. This makes a scant three cups dressing, which will keep, covered and refrigerated, 3 to 5 days.

Makes 3 Cups

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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