R. S.V. P.

/ readers'fatorite
restaurant recipes
* l'-3'il-Hf
i#3?[,YItT;tH"',
ft8 i]
THE HOTEL D'EUROPE IN AVIGNON. IS THERE ANY
CHANCE YOU CAN GET THE RECIPE?
KIM HEININGER'
ltrbolatci. NI
MADELEINES
WITH
LAVENDER HONEY
HAKEs ABour zq These cake-like cookies
are perfect with a cup of tea. Madeleine pans
are available at cookware stores.
9 tablespoons
(1 stickPlus
1 tablesPoon) unsalted butter
4 large egg whites, loom temperatule
1Y3 cups powdered sugar
6 tablespoons all Purpose
flour
Y4 cup almond flour or almond meal*
I tablespoonlavenderhoneYo*
SPECIAL EQUIPMENT
Madeleine pan
Preheat oven to 350'F. Butter each
madeleine mold in pan and dust with flour,
tappinq out excess. Melt 9 tablespoons
unsaited butter in medium skillet over
medium heat. Cook until butter turns
golden brown, stirring often, 3 to 4 mlnutes
Set browned butter aside.
18/ eoNapptrlT.coM, FEBRUARY 2010
Using electric mixer, beat egg whites'
sugar, all purpose flour, and almond
flour in medium bowl until mixture is
blended and smooth. Place honey in small
microwave-safe bowl. Heat
just to warm,
5 to 10 seconds. Beat honey into batter.
Add browned butter; beat to blend. Spoon
1 tablespoon batter into each prepared
madeleine mold.
Bake madeleines until tops are
just dry
and tester inserted into center comes out
clean, about 12 minutes. Cool 5 minutes.
Gently tap madeleines out of moids. Place
on rack to cool slightly.
To prepare additional madeleines,
wash pan and cool completely. Butter and
flour molds and fill as directed above. Serve
madeleines warm.
*Sometimes
labeled "ground almonds";
available at specialty foods stores and
natural foods stores.
**A
honey made from lavender nectar;
available at specialty foods stores.
Dear Bon Appetit,
I work near JoAN's oN TqIRD and eat ti'l
whenever I have the chance. They rec*
addecl a great short Tib sandwich to t:-:
menu. I'd love to make it at home.
wHITN EY ALLAGASH, lo"( -j-'r,l
ffiPFF|ITFFI
5$A&ffi;iiLgl*d
GRILLED CHEESE AND
SHORT RIB SANDWICHES
WITH PICKLED CARAMELIZE:
ONIONS AND ARUGULA
HAKES I lf you prefer, serve the short r.l
for dinner with polenta, then use the 1eft31
to make a few sandwiches.
sHoRT R!BS
5 pounds beef short ribs
Yt cup
(l/zstick) butter
3 celery stalks, chopped
2 large carrots, Peeled,
coarsely
chopped
1 medium onion, chopped
1% cups dry red wine
% cup low-saltbeef broth
Vs cup medium-drY SherrY
2 garlic cloves, Peeled
2 bayleaves
1 large lresh thYme sPrig
PIcKLED CARAMELIZED OrytC
1 tablespoon butter
2 Iarge red onions, halved, thinly
sliced crosswise
(about 6 cups)
4Yz tablespoons red wine vinegar
1V, teaspoons sugar
ASS EM BLY
Butter, room temperature
16 slices country-style crusty white to
12 ounces Petit Basque or Monterey
Jack cheese, sliced
4 cups baby arugula
sHoRT RlBs Sprinkle beef with salt an:
pepper. Melt butter in large wide pot o1-:
medium-high heat. Working in 2 batche:
cook beef untll browned, about 6 minuts
per batch. Transfer to large rimmed bai:
sheet. Add celery, carrots, and onion to;
and saut6 until beginning to soften ani i
--r
{'a,irmz,
CONTRIBUTORS/
This rnonth inno.nr
APPETTT, we celebrate
delicious food that
also provides a sense
of well-being. So we
asked the coi.tributors
to this issue:'What is
'
your
all-tirne favorite
feel-good food?
ADAM SACHS/Writer
It's hard to pick just
one favorite, but on
my way to Kyoto for this story, I had a
chance to relive one of my favorite meals:
a long sobo lunch, including freshly made
warm sobo-gokl
fbuckwheat
dumplings]
at Shimahei restaurant inTokyo. Ifoto\
TofuObsession, page
96
ANNA THOMAS/ Recipe developer
I love grains and I love soup, so my
number one feel-good food is a delicious
bowl of homemade barley and vegetable
soup. Except if it's eight in the morning on
a cold winter day;'in that case, I'll take a
steaming bowl of oatmeal.Vegetable Soups
forthe
Soul, page 86
STEPIIEN LEWIS/ Photographer
My all-time favorite feel-good food has got
to be dark chocoiate. lfthat's not healthy
enough, then give me a big bowl of linguine
with littleneck clams, My favorite healthy
side dish is White R.ussian kale prepared d
la Alice Waters's Chez Ponisse Vegetob/es
cookbook. Vegetable Soups
for
the Soul,
page 86
LISA HUBBARD/Phorographer
A friend took me to Kyo Ya in the East
Village recently-we had chowo nmushi
(custard with ginkgo nuts, whitefish, and
shiitake mushrooms) and fish nitsuke
(black cod simmered in sweet soy sauce).
It was all absolutely delicious and makes
me happy still, just thinking of it. The fish
was perfectly cooked and beautifully
presented. Yum. Fosf ,Eog.Fresh, page
{!
ROCIIELLE PALERMO/Recipe developer
Hello, good chocolate! I don't believe
there is another food on the planet that
elicits the same satisfaction and comfort
that chocolate does. Got Milk Chocolate?,
page 8o r
20/ ronMoRE DETATLs, sEE souRcEBooK.
of mail reeived, we are unable to umr all
R. S.V. P. / reailers'faaorite restaurant recipes
brown, stiring often, about 5 minutes.
Add wine, broth, Sherry, garlic, bay leaves,
and thyme sprig; bring to boil, scraping up
browned bits. Season with salt and pepper.
Retum dbs to pot, propping up on sides and
arranging in single layer. Cover, reduce heat
to medium-low, and simmer 1. hour.
Using tongs, turn ribs over in pot. Cover
and simmer until ribs are tender and sauce
is very thick, occasionally rearranging dbs
in pot to prevent
sticking, about 1% hours
longer. Uncover aIId cool 30 minutes.
Transfer ribs to work surface. Discard
bay leaves and thyme sprig. Spoon off
fat from sauce in pot. Remove meat from
bones; discard bones. Cut meat into
3/a-
to
1-inch pieces, trimming any fat. Return
meat to pot. Do AHEAD Can be made 2 days
ahead. Chill until cold; cover and keep chilled.
Rewarm just
until lukewarm before using.
PICKLED CARAMELIZED ONIONS
Melt butter in large skillet over medium-
high heat. Add onions, spdnkle with salt,
and saut6 until beginning to brown, stiffing
frequently, about 10 minutes. Add vinegar
and sugar and cook until almost all vinegar
is absorbed, about 1 minute. Season with
salt and pepper. Transfer to microwave-safe
bowl; cool. Do AHEAD Can be made 2 days
ahead. Cover; chill. Microwave in 1b-second
interyals until lukewarm before using.
ASSEMBLY Line 2large dmmed baking
sheets with waxed paper. Butter 8 bread
slices; place 4 slices, buttered side down,
on each prepared
sheet. Divide short rib
mixture among bread slices, about % cup
for each. Divide cheese among sandwiches.
Spoon about % cup onions over each
sandwich. Place large handful of aruguia
atop onions. Top with remaining 8 bread
siices. Spread bread with butter. Do AHEAD
Can be prepared
t hour ahead. Cover with
plastic wrap and store at room temperature.
Heat gEiddle or 2 large skillets over
medium heat. Working in batches, cook
sandwiches until bread is golden
broum
and cheese melts, about 3 minutes per side.
Transfer to work surface. Cut each in half
on diagonal. Transfer to plates and serve.
:"""'
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I fi:,i:Iji:::|3fJ'"'o*
i bonappetit.com,/go/nutrition
Deat Bon Appetit,
While dining at my favorite spot in
BTooKIyn, HENRY'S END RESTAUnANT, I
the tasty black cod dish seasoned
hoisin sauce. Do you think the chef
share the recipe?
ARDEN W'EINSTEIN,
ALASKAN BLACK COD
HOISIN AND GINGER
4 SERVINGS
Y2 cup soy sauce
y4
sup unseasoned rice vinegar
1% tablespoons minced peeled
fresh ginger
l% tablespoons chopped green
1 tablespoonhoney
1 large gatlic clove, minced
cup hoisin sauce*
teaspoons hot chili paste (such
sambal oelek)*
1 tablespoon vegetable oil
4 7-ounceAlaskanblack cod
Steamed rice
Whisk fust 6 ingredients in small
Do AHEAD Can be madB 1 day ahead.
and chill. Bring ginger sauce to room
temperature before serving.
Preheat oven to 450.F. stir hoisin
chili paste
in another small bowl. Heat
oil in heavy large ovenproof skillet
medium-high heat. Add cod, skin side
Cook 2 minutes, then tum cod over.
hoisin mixture over fillets, dividing
Transfer to oven and bake until fish is
opaque in center, about 5 minutes
1 fillet in each of4 shallow soup
Spoon ginger sauce around fish and
with steamed dce.
*Available
in the Asian foods section
many supermarkets and at Asian
-Compiled
by Zinzi
Janet Taylor
We welcome comments and will make an efort to
1/s
2t/a
previously unpublished restaurant recipes on
Submissions should include the writer's name,
and dqrtime phone number and be sent by e.
rovp@bonappeticcom or by mail to R.S.Vp,'Bon
6300Wilshire Boulmrd, LosAngeles, CA 9004t
include the complete address of the restaumt
as your home address. Submissions may be edit
length and clarity and may be published or used
medium.All submissions bxome tlre property
Appdtit and will not be returned. Bealie of the
,
GRILLED CHEESE
AND SHORT RIB
SANDWICH
WITH CARAMELIZED
ONIONS
P.18