United States Chef

Recipes by Stephen Crout (Page 5)

The best gravlax sliders you will never make This is beginning to be an obsession by the obsessive chef: "you will never make." It's only because I'd rather…	Feb 2010 Advanced	1 vote 280 views
"Weighty" chicken, matey! “A spatchcock is a poussin or game bird that is prepared for roasting or grilling or a bird that has been cooked after being prepared in this way.…	Feb 2010 Advanced	1 vote 317 views
Beef stew 50's style A few months ago I thawed out what is called a 7-bone chuck roast. My experience had been that slowed-cooked beef has a tendency toward “sameness”…	Feb 2010 Advanced	1 vote 2312 views
The best "not" tuna salad you will never make Here he goes again I hear you all saying! Once again Peter and I took advantage of some miscellanea from the…	Feb 2010 Advanced	1 vote 1069 views
Creamed turnips greens Let’s face it, turnip greens are kind of bitter. I’ve cooked them 3 times now and this version is terrific and by far the most successful. Part of…	Feb 2010 Advanced	1 vote 512 views
Homemade sauerkraut I’ve just read a fascinating book called “Wild Fermentation” by Sandor Ellix Katz. It’s all about fermenting and curing pretty much anything you…	Feb 2010 Advanced	1 vote 364 views
Choucroute garni I could barely wait for my homemade sauerkraut to be ready. I gave it 10 days (the last 3 in the fridge) and then plunged in to this recipe. I kept…	Mar 2010 Advanced	1 vote 365 views