For years, my go-to cookbook for all things fabulous has been Cooking with Les Dames d’Escoffier (LDEI). These are essential dishes from leading ladies who shape the way we eat and drink today. I am incredibly honored to be a member of the San Antonio Chapter of this international sisterhood!
We are a philanthropic society of professional women across the United States, Canada, the United Kingdom and Mexico in the fields of food, fine beverage and hospitality. In short, our hearts are led only by our stomachs!
This holiday season, cook in spirit alongside the many faces of Les Dames d’Escoffier! A few names you’ll recognize (Lidia Bastianich, Julia Child), still many others offering delicious, timeless dishes–the ones they save just for family and friends…
The Winter Minestrone [above] comes by way of Chicago Dame Abby Mandel. It’s prepared with butternut squash and kale, topped generously with freshly grated Parmigiano-Reggiano cheese and served with warm bread. The soup is also easily varied. In fact, try puréeing part of the batch and seasoning with toasted cumin, then garnish with dollops of good yogurt.
We handpicked the remaining recipes as well, all of which can be found in their classic cookbook. On that note, I can’t think of a better gift for someone special this time of year…hint, hint… 😉
Your Meal…
Walnut Fennel Tarts:
Set the bar your first plate out. Seattle Dame Lisa Dupar has catered to the likes of Martha Stewart, Bill Cosby, and President Bill Clinton! Here she’s used caramelized vegetables, fruit and cheese atop her homemade tart shells (nut-specked shortbread).
Whole Baby Carrots with Star Anise & Orange:
When it comes to carrots, New York Dame Paulette Satur grows only baby varieties on her Long Island farm that supplies many of New York’s best restaurants. “I just like the bountiful look of whole vegetables,” she says. “It’s real farmers’ market style.” Her Whole Baby Carrots make for an attractive presentation…
Roasted Brussels Sprouts:
Based on Philadelphia chef Marc Vetri’s recipe, these sprouts are a staple for Boston Dame Lisa Ekus-Saffer, particularly when she’s looking for a quick veggie side dish. The smoky nature of these tender, crusty sprouts may just win you over!
Italian-Style Braised Short Ribs with Rosemary Polenta:
New York Dame Michele Scicolone is an expert on Italian cuisine. She’s written thirteen cookbooks and says that traditionally, short ribs are not a cut of meat used in Italy. Still, because she favors the cut, she likes to prepare them “Italian style.” It allows you to eliminate a lot of the fat before serving. Make this several days in advance of entertaining…the ribs are just as good reheated!
For Dessert…
Shirley’s Tunnel of Fudge Cake:
Shirley Corriher is an Atlanta food scientist who’s made a career of being a “food sleuth,” solving cooking problems for everyone from large corporations to famed chefs and home cooks. Here she is shown below with her “tunnel of fudge” oozing from the middle of a decadent chocolate cake. Enjoy Shirley’s Tunnel of Fudge Cake either at room temperature or cold. When cold, the center becomes firm like a piece of fudge with nuts. 🙂
Photograph by Robin Nelson
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