Andrew of rooms's recipes: November 2011

Andrew is famous as the host of the travel channel bizarre food rooms, but he is also a born and bred New Yorker, a classically trained chef and Minneapolis-based home cook. He brings every part of his experience is in the recipes shared here, the gap between exotic flavors and comfort American.

December 2011 | November 2011 | October 2011

So, back to Turkey tetrazzini, after all the Turkey sandwiches and the Potpies I always to this school lunch classics, it is one of the great comfort food of ever, and if this is not a post Thanksgiving favorite in your House, I will be shocked. Creamy and sublime, old world and rustic in the best sense farmhouse, served this dish, with a pot long Carolina rice, might not blow. My father for some reason was owned this dish a gazillion years back, and it was a room ritual to eat it as the last remaining meal of the week. It was also a great way to rich Turkey has use, which I always do from cooking as part of my bird.

Photo courtesy of travel channel

Home sweet home - on the stone arch bridge over the Mississippi River St. Anthony falls. One of the best views of the skyline of Minneapolis. »

First of all I came across this dish while driving with my father in the mid-1970s in Spain, where we saw this cake on almost any dessert table we came across. Over the years I was cookbook for a recipe like this trolling and finally found in an old Penelope Casas. I immediately started using it and tweak it and adjusting it, and I finally got it where it was feasible for a dessert hack like me... Poached plums are crazy with this Court and you make good use of traditional plums on the market just now. I serve this dish with much sweetened cream Fraiche table passed.

I love Food Festival - from the super-fancy with the off-and-soil, there is nothing better as a meeting place for food. »

This Asopao (stew) is Trinidad inspired, but it fits snugly into the FLO Ribbean cooking genre. The southeastern Zeitgeist is Creole and Amer Indian-style meeting Florida's amazing several growing seasons and all from the golf impressive wealth of the sea, sky and land. This Asopao is pure Trini magic. Be passed not shy on many additional lime and Chile hot sauce at the table.

This is the most delicious, saltiest, tunic, sharpest, most amazing rib recipe for oven cooking, I know. Barbecue cooking with smoke, grilling is cooking over a fire source, and that most of us in the United States, not these options in the cold weather work for months. Where I live in Minnesota, is low and slow, using indirect methods, impossible, if the temperature is at night in the 1920s. But inside, I can enough ribs in a large saucepan feed four and the ribs of Japanese short rice; a nice sharp, acetic cucumber salad; and sautéed sugar snap peas or Chinese broccoli. This is one of the most popular dinner in our home.

December 2011 | November 2011 | October 2011

Photo courtesy of travel channel

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