Tag: Refined Chef

Sauteed Brussels Sprouts with Shiso, Pine Nuts and Reduced Balsamic Vinegar

By Seth Fera-Schanes Ask any New Yorker to list their favorite foods and inevitably brussels sprouts will keep coming up toward the top of list.  It’s a much loved and ordered side dish in restaurants around the city.  You can even find full stalks with the sprouts still […]

fried squash

Fried Cucuzza Squash

You go in your your local grocery store and see a 2 foot long squash.  It is thin, green and says “cucuzza.”  If you had Italian grandparents growing up you might be familiar with this food.  I called my mom for suggestions on preparation and was told when she was a kid her family would dip in a light batter and fry them up.  Below is my easy to prepare recipe for Cucuzza squash.

Best Arctic Char Burgers

A recent trip to the New Fulton Fish Market yielded a great purchase of an Arctic Char.  Not only was the fish incredibly fresh but it cost $5.90/lb.  The fish was just over 3 pounds and came to a total of $18.  This same fish in a market in the city would cost around $15/lb and in a restaurant could easily be over $20 per plate.  (Editors note: I did take a cab to and from the market at 3am and am not factoring in the cost of both those trips.)

Goat Sloppy Joes With Hawaiian Sweet Rolls

I had been thinking about Sloppy Joes (which happens sometimes… or it might be milk shakes, fish tacos, or other food items that I just get a craving for.)

Not only did I want a Sloppy Joe, I wanted a Goat Sloppy Joe.  So what did I do?  I headed down to the Union Square Greenmarket on a Saturday and found the exact ingredient I was seeking.

Spring Pasta: Fiddlehead Ferns and Cherry Tomatoes

Fiddlehead ferns are a versatile ingredient, well suited for a range of dishes.  They require minimal preparation and offer a fresh taste with a nice crunchy texture.

I put this dish together which first appeared on The Refined Chef website.  It is a simple pasta preparation consisting of a light sauce made with blanched fiddleheads and lightly sauteed cherry tomatoes.  Lemon zest is added to brighten the dish and grated parmesan rounds everything out.

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