R. S.V. P.

readers'fatorite restaurant recipes

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

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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

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THE HOTEL D'EUROPE IN AVIGNON. IS THERE

CHANCE YOU CAN GET THE RECIPE?
KIM HEININGER'

ltrbolatci.

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

NI

1 tablespoon butter

2
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

unsalted butter
4 large egg whites, loom temperatule
1Y3 cups powdered sugar
1 tablesPoon)

6 tablespoons all Purpose flour

Y4 cup almond flour or almond meal*

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

celery stalks, chopped

Peeled, coarsely
chopped
medium onion, chopped

2 large carrots,

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.

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

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

CONTRIBUTORS/

R. S.V. P.

This rnonth inno.nr

APPETTT,

delicious food that

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

to relive one of my favorite meals:

a long sobo lunch, including freshly made

meat to pot. Do AHEAD Can be made 2 days

ahead. Chill until cold; cover and keep chilled.
Rewarm just until lukewarm before using.

warm sobo-gokl fbuckwheat dumplings]

at Shimahei restaurant inTokyo. Ifoto\
TofuObsession, page

96

PICKLED CARAMELIZED ONIONS

Melt butter in large skillet over mediumhigh heat. Add onions, spdnkle with salt,
and saut6 until beginning to brown, stiffing

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

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

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.
page 86

Vegetable Soups
for the Soul,

LISA HUBBARD/Phorographer
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

{!

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

20/

ronMoRE

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

A friend took me to Kyo Ya in the East

was perfectly cooked and beautifully

presented. Yum. Fosf ,Eog.Fresh, page

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

we celebrate

also provides a sense

of well-being. So we
asked the coi.tributors

chance

DETATLs, sEE souRcEBooK.

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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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
1/s

cup hoisin sauce*

hot chili paste (such

sambal oelek)*
1 tablespoon vegetable oil

2t/a teaspoons

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

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 ,
of mail reeived, we are unable to umr all

GRILLED CHEESE

AND SHORT RIB

SANDWICH

WITH CARAMELIZED
ONIONS
P.18