Steak with Friends: At Home, with Rick Tramonto
Format: PDF / Kindle (mobi) / ePub
Celebrated Chicago chef Rick Tramonto, from Tru, welcomes you into his home for the first time, sharing his passion and faith.
With Steak with Friends, celebrated chef and noted cookbook author Rick Tramonto personally invites readers into his home to share a dazzling array of 150 steak and seafood recipes with all the trimmings.
In this cookbook, Rick places special emphasis on choosing and preparing steaks, and provides beef and temperature charts, drink recipes, and even suggestions for what music to play while you cook. These sophisticated yet simple-to-prepare recipes show home cooks how to reproduce the flavors and great steakhouse food from Rick's steak and seafood restaurants in the Chicago area.
With recipes geared toward home chefs in an easy-to-read format and accented with warm photography of Rick and his family, Steak with Friends is for anyone who loves grilling or cooking at home with friends and family.
the refrigerator for up to 5 days and in the freezer for up to 1 month. It’s easy to slice the chilled cylinder into rounds to top the snails. Use it also to spread on bread, toss with pasta, or flavor chicken. About Escargot AS MOST PEOPLE KNOW, the French word escargot means “snail,” and yes, the dish requires that you eat snails. But these are not your ordinary garden snails; they are delicious, fresh-tasting—some say “lobster-like”—delicacies traditionally served in a garlicky butter sauce.
away. STUFFED ARTICHOKES WITH LEMON-GARLIC BREAD CRUMBS When I think of eating steak, particularly in a steakhouse, I think of artichokes because the vegetable is a great match for beef. Yet, I am far more apt to cook and eat artichokes at home, rather than order them in a restaurant, because they are deliciously messy and shareable, and they make any family meal a happy, giggly one. If you haven’t cooked artichokes before, start now. This is an easy way to prepare them and one that tastes
and chop roughly. Transfer to a bowl and refrigerate until ready to use. To make the chowder: In a heavy stockpot or Dutch oven, melt the butter over medium heat. Add the bacon and cook for about 5 minutes, or until golden brown and crispy. Lift the bacon from the pot and drain on paper towels. Leave the fat behind. Add the onion, celery, and garlic to the bacon fat in the pot and cook for 4 to 5 minutes, until the onion is translucent. Add the thyme and bay leaf and cook for about 3 minutes
into ½-inch cubes. You will have 4 ½ to 5 cups of squash. Transfer to a large bowl and toss with the olive oil and a liberal amount of salt and pepper. Spread the squash on a rimmed baking sheet and roast for about 15 minutes. Use a wide spatula to turn the squash and roast for 15 minutes longer, or until the edges of the cubes turn brown. Remove from the oven and let the squash cool at room temperature. In a large, shallow serving bowl, whisk together the vinegar, pumpkin seed oil, pomegranate
cup unsalted butter, melted PUMPKIN FILLING 1 ½ pounds cream cheese, softened 1 cup granulated sugar ¼ cup packed light brown sugar 2 large eggs 1 ¾ cups canned unflavored pumpkin ½ cup plus 2 tablespoons evaporated milk 2 tablespoons cornstarch 1 ¼ teaspoons ground cinnamon 1 teaspoon pure vanilla extract ½ teaspoon ground nutmeg ¼ teaspoon ground allspice Whipped cream, for serving Candied Pepitas (page 278), for serving