New recipes

Weekly Chef and Menu Report: The Week of December 16, 2013

Weekly Chef and Menu Report: The Week of December 16, 2013

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In celebration of its 50th anniversary on Dec. 23, Victor’s Café and Cuba Lounge is offering the 50th Anniversary Signature Mojito, according to a press release. The specialty cocktail, which costs $14, is made with Atlantico Rum, fresh lime, sugar cane, mint leaves and syrup.

Dopo East Ristorante Italiano in the Upper East Side introduces its new chef Patrizio D’ Andrea, who draws his cooking inspiration from his mother’s farm kitchen in Italy, along with a creative new Italian menu, according to a press release. The menu features selections such as warm burrata with spaghetti squash and balsamic vinegar caviar for a first course; carnaroli risotto with creamy Gorgonzola, braised radicchio, and sliced pears for a second course; roasted rack of lamb in pistachio crust with lam jus, fava beans, chestnut pureé, and roasted green jumbo asparagus for the third course; and traditional ricotta cheesecake with strawberry ratatouille for dessert.

To give back this holiday season, Fat Burger’s Fat Bar is hosting a “Buy a Burger” drive for The Shade Tree — a non-profit organization dedicated to improving the lives of women, children, and their pets affected by domestic violence — at three Fatburger Las Vegas locations through Dec. 22, according to a press release. Guests can purchase an extra burger to donate to the shelter, and on Dec. 23, Fat Bar will grill the donated burgers on site for lunch. Fat Bar owner Darin Feinstein will also donate concerts tickets for MJ Live and Eddie Griffin to The Shade Tree.


To honor the Louisiana’s historic tradition of Réveillion, which is traditionally celebrated on Christmas Eve and New Year’s Eve, Restaurant R’evolution will offer a classic Réveillion menu throughout the month of December, according to a press release. On Christmas Eve and New Year’s Eve, Guests can enjoy a traditional 18th century Creole “R’eveillion” dinner, featuring dishes such as beer-battered crab beignets, rooster and Andouille gumbo, and crawfish-stuffed flounder Napoleon.


Mexican restaurant La Urbana recently launched happy hour in its Garage Urbano annex space, according to a press release, featuring a rotating food and drink menu with food such as Tacos Chicharron de Pollo and Plato de frutas Pepinas con Limon Jicama y Chile and drink options including margaritas, sangria, and bottled beer.

M Café of Los Angeles now offers weekend brunch from 7 a.m. to 3 p.m. on Saturdays and Sundays, according to a press release. Brunch menu options include juice and smoothies such as the café’s signature Lemon Kick in the Grass with green apples, ginger, lemon juice, and shot of wheat grass, as well as breakfast sandwiches and burritos such as its burrito with scrambled organic tofu, black beans, brown rice, and fresh kale with spicy chipotle sauce.

Chef Charlie Palmer’s 9th annual Pigs & Pinot event will take place on March 21 and March 22 at Hotel Healdsburg and Palmer’s Dry Creek Kitchen, according to a press release. Celebrity chefs attending will be Bryan Voltaggio, Amanda Freitag, Frank Cripso, and Philippe Rispoli. As for wineries, the event will highlight CIRQ, Domain Pierre Gelin, Roth and TeKairanga, Rochioli Vineyards & Winery, and Pyramid Valley Vineyard.

Ground Beef Recipes: 25 Quick & Easy Recipes for Ground Beef

( 50 Votes)

You must be logged in to add a private note. Login | Register

My Notes

We are adding the recipe to your Recipe Box.

This was added to your Recipe Box.

You must be logged in to add a recipe. Login | Register

Share This Recipe

Anna Stockwell

Anna joined Epicurious in 2015, and since 2018 she has also been a part of the food team for Bon Appétit, developing recipes, writing, and food styling for both brands, as well as Healthyish. She has worked as a recipe tester in the test kitchens of various food publications including Every Day With Rachael Ray and Real Simple, and earned a degree in classic culinary arts from The International Culinary Center in 2013. Prior to that, she spent over three years as a digital editor at SAVEUR. A New Englander at heart, Anna grew up in New Hampshire and earned a Bachelor of Arts with honors in philosophy from Bates College in Maine. She lives in the Crown Heights neighborhood of Brooklyn, where the most important part of her apartment is the dining room, where she keeps a table that comfortably seats ten, and entertains often.

Must Reads

Salt and Pepper Are the Only Seasonings You Need for Summer Produce

Summertime, and the cooking is easy.

You Don't Need A Recipe To Bake The Easiest Fruit or Berry Dessert

Call it a crisp or call it a crumble—whatever you call it, you're going to be making it all summer long.

How to Pre-Grill and Make 3 Dinners at Once

Be honest: do you really want to turn on the oven right now?

All content ( 664 matching results)

The Best Nonstick Pans of 2021: Tested & Reviewed

Every home cook needs a nonstick pan, but which one is the slickest? We tested 16 models to find out.

Best Knife Blocks, Docks, and Magnetic Strips to Store Knives (2021)

It's not just what storage you choose (magnetic knife bar, drawer, wooden block)—it's how you use it that keeps them sharp.

How to Cook Scallops: An Easy Step-by-Step Guide

This elegant dish is deceptively simple to make.

67 Romantic Dinner Ideas for Two

A romantic dinner recipe is even better if it's something you can share off the same big plate (or straight out of the pan) together.

How to Cut a Pineapple: An Easy Step-by-Step Guide

Follow this straightforward tutorial to make perfect pineapple chunks and rings.

Tamale Pie with Fresh Tomato and Corn

Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.

Average user rating 3 / 4 Reviews 14 Percentage of reviewers who will make this recipe again 64 %

Grilled Coconut Shrimp With Shishito Peppers

We strongly endorse eating this dish with your hands, discarding shrimp tails and pepper stems as you go. Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.

Average user rating 4 / 4 Reviews 9 Percentage of reviewers who will make this recipe again 100 %

Mochi Cake, Any Way You Want It

Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake has a texture we just can’t get enough of. Made from glutinous sweet rice flour, it’s naturally gluten-free. Based on Hawaiian butter mochi, this highly adaptable version can even be made dairy-free by using coconut oil and coconut milk. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don’t want to add a powdered flavoring. Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges.

Average user rating 3.5 / 4 Reviews 24 Percentage of reviewers who will make this recipe again 96 %

How to Make an All-American Diner-Style Omelet

Forget the French way—the American diner-style omelet is easier (and just as delicious).

How to Make Mochi Cake, Any Way You Want It

Meet your new favorite one-bowl cake formula. It works in a range of flavors and shapes, it's naturally gluten-free, and it's wonderfully bouncy and crispy at the same time.

11 Fresh Groceries That Will Last in the Fridge for at Least Two Weeks

Avoid food waste—and trips to the grocery store—with hearty vegetables, long-lasting dairy, and, of course, bacon.

Your Grilled Vegetables Deserve a Cheese Hug

Because burgers shouldn't get all the grill-melted cheese fun.

How to Turn an Almost-Empty Peanut Butter Jar Into Dinner

Grab some noodles (or vegetables)–you're about to turn a jar of nut butter into dinner-worthy sauce.

1 Giant Pot of Polenta, 2 Great New Dinners

A big batch of Parmesan polenta can get you through the week, thanks to two new adaptable recipes from our food editor.

Beans and Greens Polenta Bake

Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that’s sort of like a polenta pizza.

Average user rating 3.5 / 4 Reviews 10 Percentage of reviewers who will make this recipe again 90 %

Pantry Dinner Salad With Polenta Croutons

This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.

Average user rating 2.5 / 4 Reviews 3 Percentage of reviewers who will make this recipe again 100 %

Big-Batch Parmesan Polenta

This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as crusts, croutons, and more.

Average user rating 3.5 / 4 Reviews 6 Percentage of reviewers who will make this recipe again 100 %

1 Pot of Lentils, 2 Great New Recipes

A big batch of marinated lentils can get you through the week, thanks to two new recipes from our food editor.

Braised Celery With Lentils and Garlic

Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly luxurious, almost all-pantry dish.

Average user rating 3.5 / 4 Reviews 11 Percentage of reviewers who will make this recipe again 91 %

Lentil Bolognese

Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and flavor contrast. The small amount of bacon in the sauce is optional, but highly recommended.

Average user rating 4 / 4 Reviews 16 Percentage of reviewers who will make this recipe again 94 %

Recipe Summary

  • ¼ cup butter
  • 2 tablespoons olive oil
  • ½ onion, diced
  • 4 cloves garlic, crushed
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 pinch dried oregano
  • 1 pound ground lamb
  • 1 cup white rice
  • 2 teaspoons salt
  • ¼ cup packed chopped Italian parsley (Optional)
  • 2 tablespoons sliced almonds
  • 1 tablespoon dried currants
  • 1 head cabbage
  • salt and ground black pepper to taste
  • 2 bay leaves
  • 1 cup tomato puree
  • 3 ½ cups chicken broth
  • ½ onion, sliced
  • ¼ cup crumbled feta cheese (Optional)
  • 2 tablespoons chopped Italian parsley (Optional)

Melt butter in large skillet over medium heat heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.

Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.

Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.

Preheat oven to 350 degrees F (175 degrees C).

Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.

Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.

Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.