Exclusively Gourmet

The Magazine Dedicated To The Cuisine Of New York
 

 

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7 Meals for Two for Under $50

March /April 2005 pg. 11

  

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Avocado

   Guacamole

   January/February 2005 pg. 21

 

Stuffed

December/January 2004 pg. 9

 

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Baking with your Kids

May/June 2004 pg. 13

 

Beef

Cajun Beef with Onions

April/May 2003 pg. 2

 

   Beef Carpaccio by Chef Scott Romano of Kitchen 22/82

   May/June 2004 pg. 17

 

   Burger Time

July/August/September 2005 pg.21

 

   Chili

   January/February 2005 pg. 20

 

Filets in a Red Wine and Mushroom Sauce

February/March 2003 pg. 2

 

   Fried Steak

   January/February 2005 pg. 2

 

   Meatballs

   January/February 2005 pg. 17

 

Medallions in a Sage Red Wine Sauce

October/November 2003 pg. 12

 

Quiche

July/August/September 2005 pg.2

 

   Rib-Eye Steak by Chef Joseph Cannella of Bourbon Street

   March /April 2005 pg. 23

 

Sam Adams Kansas City Strip Steak by Chef Michael Schnupp

March/April 2004 pg. 8

 

Steaks Al Forno

December/January 2004 pg. 15

 

Smothered Round Steak

March/April 2004 pg. 2

 

   Steaks with Oven Roasted Potatoes

   March /April 2005 pg. 12

 

   Taco Turnovers

   January/February 2005 pg. 2

 

   Tamarind Barbeque Skewered

   January/February 2005 pg. 10

 

   Tenderloin, Roasted w/ Brown Gravy

   November/December 2004 pg. 7

 

Tenderloin with Dijon Dressing

December/January 2004 pg. 15

 

Blueberry Muffins

July/August/September 2004 pg. 11

 

Blue Point Brewing Company

July/August/September 2004 pg. 20

  

Brines

    Basic

July/August/September 2005 pg.10

 

Garlic Lemon

July/August/September 2005 pg.10

 

Maple Syrup and Apple Cider

July/August/September 2005 pg.10

 

Brooklyn Brewery with Garrett Oliver

July/August/September 2005 pg.16

 

Butter

Citrus Compound

December/January 2004 pg. 5

 

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Calamari

Stuffed with Crabmeat

October/November 2003 pg. 2

 

Caponata

March/April 2004 pg. 11

 

Cheese

   Cheese and Cracker Platter

   January/February 2005 pg. 10

 

   Pepper and Herb Goat Cheese with Roasted Peppers

   May/June 2004 pg. 21

 

Chef Interviews

Daniel Orr of Guastavino’s Restaurant

October/November 2003 pg. 8

 

Dante Boccuzzi of Aureole Restaurant

December/January 2004 pg. 16

 

David Burke of Park Avenue Café

October/November 2003 pg. 18

 

   John Miele of Aureole

   July/August/September 2004 pg. 14

 

Michael Lockard Of Metrazur

March/April 2004 pg. 12

 

Mirco Grassini of Alfredo of Rome Restaurant

December/January 2004 pg. 10

 

    Pablo Trobo of Murals on 54

January/February 2005 pg. 12

 

Patricia Yeo of AZ and Pazo Restaurant
February/March 2003 pg. 14

 

Rocco DiSpirito of Uni0on Pacific Restaurant

December/January 2003 pg. 14

 

   Scott Romano of Kitchen 22/82

   May/June 2004 pg. 15

 

   Stephen Lyle of Village Restaurant

   March /April 2005 pg. 9

 

   Vincent Nargi of Diner 24

   March /April 2005 pg. 19

 

Chicken

   Artichoke and Black Olive Baked Chicken

   March /April 2005 pg. 2

 

Brochette with Ginger and Lime

June/July/August 2003 pg. 12

 

   BBQ Legs

   July/August/September 2004 pg. 13

 

Duxelle Stuffed with Maderia Demi-Glace by Culinary Academy of Long Island

October/November 2003 pg. 5

 

Garlic and Lemon

April/May 2003 pg. 2

 

Honey Glazed

October/November 2003 pg. 2

 

Kabobs with Vegetables

July/August/September 2005 pg.24

 

   Sautéed with Rosemary with Shiitake Mushroom Risotto

   March /April 2005 pg. 12

 

   Salad

   March /April 2005 pg. 14

 

Satay with Peanut Sauce

December/January 2003 pg. 13

 

Stock

February/March 2003 pg. 9

 

   Sun-Dried Pesto Wrap by the Culinary Academy of Long Island

   July/August/September 2004 pg. 16

 

Chocolate

Cake

April/May 2003 pg. 11

 

   Cake with Chocolate Glaze

   November/December 2004 pg. 20

 

Chiffon Cake by the Culinary Academy of Long Island

June/July/August 2003 pg. 11

 

    Dark Fudge Truffles

    January/February 2005 pg. 16

 

    Dipped Strawberries

    January/February 2005 pg. 16

 

Frosting

April/May 2003 pg. 11

 

Ganache 1

June/July/August 2003 pg. 11

 

Ganache 2

December/January 2004 pg. 8

 

Glaze

February/March 2003 pg. 16

 

Hot Fudge Sauce

March/April 2004 pg. 13

 

    Ice Cream

July/August/September 2004 pg. 23

 

Mousse 1

February/March 2003 pg. 16

 

Mousse 2

December/January 2004 pg. 9

 

Strawberry, dipped

February/March 2003 pg. 21

 

    Tempering, a how to guide

    January/February 2005 pg. 9

 

Truffle Cake Chef Michael Lockard of Metrazur

March/April 2004 pg. 13

 

Woodgrain Strips

June/July/August 2003 pg. 11

 

Chutney

Apple Walnut

October/November 2003 pg. 20

 

   Apricot Cherry Chutney

   July/August/September 2004 pg. 18

 

   Cranberry and Brandy Apple Chutney

   January/February 2005 pg. 4

 

   Peach and Raisin Chutney

   November/December 2004 pg. 8

 

Cioppino by Chef Daniel Orr of Guastavino’s Restaurant

October/November 2003 pg. 8

  

Cocktails

Apple Martini

December/January 2003 pg. 21

 

Belle

June/July/August 2003 pg. 21

 

    Blue Sky Martini

    January/February 2005 pg. 10

 

Caipirinha by La Veulta Restaurant

June/July/August 2003 pg. 14

 

Champagne…A Class by Itself

December/January 2004 pg. 21

 

Champagne Bellini

December/January 2004 pg. 21

 

Champagne Cocktail

December/January 2003 pg. 21

 

Champagne Mimosa

December/January 2004 pg. 21

 

Champagne Napoleon

December/January 2004 pg. 21

 

Champagne Punch

December/January 2004 pg. 21

 

   Cherry Martini

   January/February 2005 pg. 10

 

Chocolate Martini

December/January 2003 pg. 21

 

   Cosmopolitan

   January/February 2005 pg. 10

 

   Cranberry Martini

    January/February 2005 pg. 11

 

Eggnog

December/January 2003 pg. 21

 

Electric Ice Tea

June/July/August 2003 pg. 21

 

Mixed Olive Martini

December/January 2003 pg. 21

 

Mojito by La Vuelta Restaurant

June/July/August 2003 pg. 14

 

Nick’s Rumrunner

December/January 2003 pg. 21

 

   Orange Martini

   January/February 2005 pg. 11

 

   Orange Crush Martini

   January/February 2005 pg. 10

 

Peach Martini

June/July/August 2003 pg. 21

 

Pineapple Rum Margarita

July/August/September 2005 pg.4

 

Pionsetta

December/January  2003 pg. 21

 

Strawberry Mudslide

June/July/August 2003 pg. 21

 

Vanilla Daze

June/July/August 2003 pg. 21

 

   Violet Martini

    January/February 2005 pg. 11

 

Watermelon Martini

December/January 2003 pg. 21

 

Whiskey Sour

June/July/August 2003 pg. 21

 

Cookies

    Chocolate Chip Cookies

    November/December 2004 pg. 17

 

    Fudge Cookies

    November/December 2004 pg. 16

 

   M&M Cookies

   November/December 2004 pg. 16

 

   Peanut Butter Chip Cookies

   November/December 2004 pg. 17

 

Cooking Lessons

Grilling, a how to guide

June/July/August 2003 pg. 12

 

How to Read A Recipe

December/January 2004 pg. 5

 

Poaching, a how to guide

October/November 2003 pg. 17

 

    Summer Grilling

July/August/September 2005 pg.9

 

Cornbread

    Basic

    November/December 2004 pg. 13

 

    Buttermilk Cornbread

    November/December 2004 pg. 13

 

Corned Beef

Cabbage

February/March 2003 pg. 23

 

   Hash

   March /April 2005 pg. 20

 

   with Carrots and Turnips

   March /April 2005 pg. 20

 

   Reuben Sandwich

   March /April 2005 pg. 20

 

Cous Cous

May/June 2004 pg. 8

 

Crab

Crab Cakes with Tomato Basil Relish by Chef Clifton Botehlo

Austin’s Steak and Ale House

March/April 2004 pg. 10

 

Dip

July/August/September 2005 pg.2

 

Sauce

February/March 2003 pg. 2

 

Stuffing

October/November 2003 pg. 2

 

Terrine with Avocado and Tomato

October/November 2003 pg. 11

 

Cranberry

Candied

December/January 2004 pg. 2

 

Sauce

December/January 2003 pg. 22

 

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Desserts

Apple Pie

March/April 2004 pg. 5

 

   Apple Spice Cake by Joseph Cannella of Bourbon Street

   November/December 2004 pg. 18

 

Berry Cobbler by Chef Tara Bane

July/August/September 2005 pg.20

 

Butterscotch Cake

October/November 2003 pg. 7

 

   Candied Pecans

   January/February 2005 pg. 18

 

   Caramel Sauce

   November/December 2004 pg. 18

 

   Carrot Cake

    November/December 2004 pg. 19

 

Crème Caramel

April/May 2003 pg. 11

 

Cherry Sauce

July/August/September 2005 pg.11

 

Fruit Tortes

April/May 2003 pg. 11

 

Glazed Apple Pie

April/May 2003 pg. 11


Key Lime Napoleon

July/August/September 2005 pg.11

 

Lady Apples

March/April 2004 pg. 16

 

    Parisian Apples

    July/August/September 2004 pg. 17

 

    Peanut Butter Cup Cakes with Frosting

    May/June 2002 pg. 12

 

   Peanut Butter Pie by Chef Joseph Cannella of Bourbon Street

May/June 2004 pg. 23

 

Pumpkin and Gouda Souffle

   March/April 2004 pg. 2

 

Drinks (see cocktails)

 

Dressings

   Apple Cider Vinaigrette

   January/February 2005 pg. 17

 

   Balsamic Vinaigrette Dressing

   January/February 2005 pg. 23

 

   Citrus Vinaigrette

   May/June 2004 pg. 2

 

Lemon Curry Vinaigrette

March/April 2004 pg. 15

 

   Vinaigrette

   July/August/September 2004 pg. 17

 

Duck

Caramelized Long Island Breast by Chef Michael Lockard

March/April 2004 pg. 16

 

   Confet by the Culinary Academy of Long Island

   July/August/September 2004 pg. 17

               

   Gravy

   March /April 2005 pg. 18

 

   Meatloaf by Chef Vincent Nargi of Diner 24

   March /April 2005 pg. 18

 

Roasted, by Chef Mathew Creason of Jane Restaurant

December/January 2003 pg. 22

 

Roasted, with Raspberry Demi-Glace by Chef Patrick Fitz of the

Hideaway Restaurant

June/July/August 2003 pg. 19

 

   Duck Stock

   May/June 2004 pg. 7

 

   Duck Wonton Consume

   May/June 2004 pg. 7

 

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Espresso

December/January 2004 pg. 19

 

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Fire Island Dip

October/November 2003 pg. 2

 

Fish

   Black Cod in Shrimp Ginger Broth

   January/February 2005 pg. 13

               

   Black Peppered Skate by Chef Scott Romano of Kitchen 22/82

   May/June 2004 pg. 17

 

   Coconut and Chocolate Encrusted Halibut

   July/August/September 2004 pg. 19

 

   Filet of Trgiele in a Livornese Sauce

   May/June 2004 pg. 8

 

   Flounder, baked with Citrus Butter

   December/January 2004 pg. 5

 

   Grilled Mahi with Romesco by Chef Michael Schnupp

   March/April 2004 pg. 20

 

    Herb Crusted Sea Bass by Chef Michael Stark of Fresh Direct

July/August/September 2005 pg.7

 

   Pan Fried Cornmeal Trout

   March /April 2005 pg. 2

 

   Pan Seared Halibut with Saffron Oil

July/August/September 2005 pg.14

 

 

   Swordfish with Sun-Dried Tomato Cream Sauce

   November/December 2004 pg. 6

  

Focaccia by Chef Frank Fois

June/July/August 2003 pg. 16

 

French Toast

January/February 2005 pg. 8

 

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Glazes

Maple Orange

October/November 2003 pg. 20

 

Garlic

   Roasted

   February/March 2003 pg. 9

  

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Herbs and Spices, definitions

February/March 2003 pg. 21

 

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Infused Oils

Basil

April/May 2003 pg. 9

 

Curry

March/April 2004 pg. 15

 

Garlic

April/May 2003 pg. 9

 

Lemon

April/May 2003 pg. 9

 

Lemongrass

December/January 2004 pg. 7

 

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Lamb

Chops with Merlot Rosemary Sauce

February/March 2003 pg. 12

 

Chops with Red Wine, Red Current Jelly Sauce

October/November 2003 pg. 15

 

Fricassée of Lamb by the Culinary Academy of Long Island

March/April 2004 pg.21

 

    Honey Coated Rack with Port Wine Jus

    January/February 2005 pg. 15

 

Saddle, Salt Crusted, Pink Peppercorn Sauce by Chef Cyril Renaud of Fleur de Sel Restaurant

June/July/August 2003 pg. 7

 

Lobster

    Lobster Enchiladas by Chef Michael Schnupp

    May/June 2004 pg. 20

 

Stock

October/November 2003 pg. 17

 

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Marinades

   Carne Asada

   July/August/September 2005 pg.10

 

   Mesquite

   July/August/September 2005 pg.10

 

   Sesame

   July/August/September 2005 pg.10

 

   Spicy Tequila

   July/August/September 2005 pg.10

 

   Tarragon, Lemon and Pepper

   July/August/September 2005 pg.10

 

Mayonnaise

   Chipolte 

   July/August/September 2004 pg. 16

               

   Red and Green Pepper  

   July/August/September 2004 pg. 7

  

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NYC Wine Class

February/March 2003 pg. 4

 

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Oysters Gratinadas by Chef Andrew DiCatalado of Patria Restaurant

April/May 2003 pg. 16

 

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Pasta

Angel Hair with Portabella and Leeks

July/August/September 2005 pg.2

 

Crab Sauce

February/March 2003 pg. 2

 

Dough

October/November 2003 pg. 23

 

    Fettuccine Alfredo

   January/February 2005 pg. 2

 

   Gnocchi, Ricotta Pumpkin

January/February 2005 pg. 4

 

Lasagna Rolls with Spinach and Mushrooms

March/April 2004 pg. 7

 

   Linguine with Shrimp and Vegetables

   March /April 2005 pg. 13

 

Mushrooms and Bacon

April/May 2003 pg. 2

 

   Macaroni & Cheese

   March /April 2005 pg. 21

 

   Onion

   March /April 2005 pg. 2

 

Primavera by the Culinary Academy of Long Island

December/January 2004 pg. 23

 

Salad with Asparagus

June/July/August 2003 pg. 2

 

Seafood Linguine

October/November 2003 pg. 2

 

   Ravioli, Four Cheese with Shittaki

   March /April 2005 pg. 14

 

Tomatoes with Herb Goat Cheese Sauce

October/November 2003 pg. 12

 

    Tortellini in Sun-Dried Tomato Salad

    July/August/September 2004 pg. 2</