http://www.craigieonmain.com 853 Main Street, Cambridge, MA 02139 | tel: 1-617-497-5511 Sun, 05 Sep 2010 14:12:58 +0000 http://backend.userland.com/rss092 en CRAIGIE ON MAIN - CHEF TONY MAWS WHOLE CHICKEN Brine: 2L water 60g kosher salt 11 g kombu 1 tsp dried thyme 2 tsp coriander seeds 2 tsp fennel seeds 2 ea allspice berries 2 ea juniper berries 1 tsp chile flakes 2 ea cloves 1 ea 4# chicken, trussed. 2 tblsp chicken or duck fat 1 sprig thyme 1. Add all brine ingredients together  and bring to ... http://www.craigieonmain.com/?p=1841     Ingredients: 1 ½ lbs cream cheese 1 vanilla bean 3 lbs sheep's milk yogurt  600 grams of sugar 1 teaspoon salt 13 eggs   Place tempered cream cheese into a kitchenaid bowl with the seeds of one vanilla bean. paddle until smooth. Add the yogurt and paddle until smooth. Add the sugar and mix until smooth Add the yolks one at a ... http://www.craigieonmain.com/?p=1830 Save The Date! Craigie On Main’s Chef Tony Maws—Together with Ideas in Food’s Chefs Aki Kamozawa and H. Alexander Talbot—To Host Celebrity Chef Tour Dinner Benefiting the James Beard Foundation (CAMBRIDGE, MA; May 24, 2010)—The Celebrity Chef Tour benefiting the James Beard Foundation is coming to Cambridge on Thursday, July 29, 2010, ... http://www.craigieonmain.com/?p=1807   Dads are hard to buy for, and they don’t really need more grilling tools, business ties, or sleeves of golf balls. This year, whisk your father away to Craigie On Main where veteran dad of two-year-old Charlie Maws, and acclaimed chef Tony Maws is determined to make this holiday anything ... http://www.craigieonmain.com/?p=1778 We got the following email the other day which prompted a reply on a subject that’s got a lot of responsible chefs scratching our heads.  Here’s the Q and A so  you can think about your own tradeoffs.  We’ll keep updating you as we find more info to help us meet the ... http://www.craigieonmain.com/?p=1757 If you love the bone marrow at Craigie On Main, you can reproduce it at home without too much trouble. Method: ·        3# cleaned and soaked marrow bones (have your butcher cut the bones 3” long and in half lengthwise.  Soak  the bones in multiple changes of salted, cold water over the ... http://www.craigieonmain.com/?p=1749 Ingredients Makes enough for 4 lamb shanks 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon crushed red-pepper flakes 1 teaspoon coriander seeds 1 cup extra-virgin olive oil 1 cup white wine Peel from 1 orange 1 teaspoon coarse salt 8 sprigs fresh thyme 8 sprigs fresh flat-leaf parsley 8 sprigs fresh cilantro 6 cloves garlic, crushed 1 (2-inch) piece fresh ginger, sliced ... http://www.craigieonmain.com/?p=1725 Serves 4 4 (1 1/4-to-1 1/2-pound) lamb shanks Morrocan Haroseth Marinade 2 carrots, chopped 1 large white onion, chopped 2 ribs celery, chopped 1/2 bulb fennel, trimmed and chopped 3 cloves garlic 2 slices ginger, smashed 2 tablespoons olive oil Coarse salt and freshly ground pepper 1 cup white wine 1 tablespoon tomato paste 3 cups Basic Chicken Stock 6 dried apricots 6 dried figs 6 dried ... http://www.craigieonmain.com/?p=1722 Ingredients: 2 eggs, beaten 2 T chicken stock 2 T schmaltz salt and pepper .5 c matzoh meal 6 cups chicken stock Method: stir together the beaten eggs and chicken stock. stir in the schmaltz. add the matzoh meal, salt and pepper.  stir, just until combined. let rest in fridge for four hours. bring chicken stock (or salted water) to a roiling ... http://www.craigieonmain.com/?p=1694 Ingredients: 5# Braised Pork Belly Scrap, Veal Breast (left over from veal stock), lamb belly scrap, etc. Flour, for dusting 1 cup diced shallot or onion 2 Tblsp rough chopped garlic 2 Tblsp grated ginger 1/4 cup burnt caramel 1/2 cup Armagnac (our favorite) or other brandy 2 cups chicken stock or water 2 cups Nuoc cham -- preferably ... http://www.craigieonmain.com/?p=1680 Notes: This recipe was create for Tony Maws' appearance on Chef Ming Tsai's Show "Simply Ming - East Meets West" on WGBH.  Challenge was to reflect the theme of the show and use Worcestershire sauce (Oxtails have their own distinctively delicious flavor but in a pinch you could substitute another braising ... http://www.craigieonmain.com/?p=1656  Super flavorful and super easy.  A real crowd-pleaser! 1/4 cup dijon mustard 1 Tblsp toasted cumin seeds 1 tsp toasted coriander seeds 1 tsp ground black pepper 1 Tblsp chopped parsley 1 Tblsp tarragon 1 tsp chopped rosemary 1 cup plus 2 Tblsp extra virgin olive oil kosher salt 1 8-bone rack of lamb -- preferably local (you can also ... http://www.craigieonmain.com/?p=1635 A few more steps than your average Hot Buttered Rum, but we think well worth it. For 1 Gallon of Cider: Stud 2 oranges with 20 cloves each, piercing the orange skin Add 1/2 medium vanilla bean split lengthwise 2 Black Cardamom Pods 8 Allspice Berries 1 Sticks of Canella (Broken into pieces) 12 Juniper Berries 1Star Anise 10 ... http://www.craigieonmain.com/?p=1600 Caramel: 1 ¼ cups vanilla sugar  ½ cup sugar   Custard: 2 fresh vanilla beans 3 cups whole milk ¾ cups vanilla sugar 3 whole eggs 6 egg yolks   PREHEAT OVEN TO 325 DEGREES   For the caramel: Place sugar and water in a heavy saucepan Put on medium heat and simmer until it caramelizes, a dark amber color.  Too far and it will ... http://www.craigieonmain.com/?p=1505 A recent NY Times Online article uses Craigie On Main as an example of “ethical consumerism” – questioning whether a consumer’s choices to buy and eat locally and morally is a meaningful gesture or just an empty substitute for “real” social action:  http://www.nytimes.com/2009/10/10/us/10iht-currents.html?_r=1   The author, Anand Giridharadas, dined at Craigie recenty.He kindly wrote ... http://www.craigieonmain.com/?p=1465 From Tom Schlesinger-Guidelli, Beverage Manager 3 slices cucumber 1 pinch of salt 1 1/2 oz Hendrick's Gin 3/4 oz yellow chartreuse 3/4 ox lime juice 1 drop orange blossom water Muddle 3 cucumber slices with pinch of salt.  Add remaining ingredients and shake. Strain into a cocktail glass. Garnish with a slice of cucumber. http://www.craigieonmain.com/?p=1360 Couldn't be simpler. Place whole ear(s) of corn in a pan with pork fat and some lardons (small chunks) of guanciale.  Generously add salt and pepper.  Roast in 450 degree oven for 10-15 minutes.  Top with chiffonade of basil. http://www.craigieonmain.com/?p=1357 Ingredients: 12 ears of farm fresh corn 1 small leek, sliced thin 6 shallots, sliced thin 1/2 fennel bulb 1 onion 3 cloves garlic 2 bay leaves 1 bunch thyme 1 bunch parsley 1 bunch marjoram 1 tsp fennel seed 1 tsp coriander seed ½ lb. butter salt & pepper Method: Remove corn kernels from cobs with a knife, cutting cobs in half and reserving kernels ... http://www.craigieonmain.com/?p=1336 # of Servings: 10-20 6 minutes prep time, cure 7-10 days Ingredients 1 duck breast (preferably Moudlard) Coarse sea salt 2T peppercorns (preferably Sichuan) 2T peppercorns (preferably Telicherry) 1 cup Banyuls, port or Madeira wine 1T Banyuls Vinegar How To 1. Separate tenderloin from the breast and trim some of the extra fat 2. Bury duck breast in sea salt ... http://www.craigieonmain.com/?p=1307 Make this punch in advance and get out from behind the bar when your guests arrive.  Easy and delicious. http://www.craigieonmain.com/?p=1199 Here, we share the recipe for our very popular appetizer, Spring-Dug Parsnip Soup. Note: they must be spring dug as they are super sweet and buttery. Ingredients: 2 lbs spring dug parsnips 1 leek 2 shallots sprig of thyme 8 Tbsp butter 4 cups chicken stock 4 cups water ½ cup cream Method: Sweat out leeks, thyme, and shallots in 4 T butter. ... http://www.craigieonmain.com/?p=1188 Topping 2 3/4 cups all purpose flour 1 1/4 cups turbinado sugar 1/2 lb butter, softened pinch of salt 1 1/2 cups macadamia nuts Filling Spiced Rum 3/4 cups golden raisins 10 champagne mangoes, diced 3 stalks rhubarb, chopped 1/3 cup turbinado sugar zest of 1 lime 4 tablespoons flour pinch of salt 3 tablespoons Spiced Rum The night before serving, pour enough boiling rum over ... http://www.craigieonmain.com/?p=1155 Ingredients: 4 (6-ounce) ramekins Salt and pepper, to taste 8 eggs 1 pound green garlic tops ¼ cup sake ¼ pound Honshimeji mushrooms Butter 1 teaspoon white miso ¼ pound crabmeat 1/8 pound fresh rock shrimp Beurre monté* ¼ teaspoon lemon juice 2 Tablespoons chopped Fines Herbes, such as parsley, chives, tarragon, or chervil Piment d'Esplette (or spicy Hungarian paprika) 4 slices toast * To make a ... http://www.craigieonmain.com/?p=1080  Chef Tony Maws most common recipe question is how to make chicken "interesting." Here he offers his recipe for Poulet au Vinaigre. It's easy enough to make on any busy weeknight, but  good enough to make for company. Ingredients: 1 whole chicken cut into 6 pieces butter or olive oil or other cooking oil 8-10 ... http://www.craigieonmain.com/?p=1083 Here's how to make a traditional Lyonnaise style terrine: Ingredients: 1 cup stock or water 3 slices stale white bread with crust removed - crumbled or chopped 1 clove garlic crushed to a paste 1 lb. livers (can be duck, rabbit, chicken, squab or a combination) 1/3 lb. beef marrow (optional) salt, pepper, four-spice (quatre épices), paprika 3 ... http://www.craigieonmain.com/?p=1086 To enhance your barbeques, here is the secret of how to prepare one of our signature dishes, Red Chile-Marinated Skirt Steak Ingredients: 5 pounds of skirt or hangar steak For Marinade: 6 New Mexican dried red chiles (rehydrated) 6 garlic cloves 1 tablespoon coriander seeds 1 tablespoon cumin seeds 2 cloves 10 allspice berries 1 tablespoon ground ginger 1 tablespoon dried ... http://www.craigieonmain.com/?p=1069 It doesn't get much easier than this incredibly simple salad. Ingredients: 4 bunches mixed radishes (red, purple, French Breakfast, White Icicle, etc...) 6 Tblsp. extra virgin olive oil 2 tsp French walnut oil 2 Tbsp good quality red wine vinegar 1 tsp Dijon mustard salt (preferably sea or Kosher) and fresh cracked black pepper. Rinse all dirt and grit from ... http://www.craigieonmain.com/?p=1091 Here is Chef Tony Maws' recipe for one of the most popular recent appetizers on our menu: Velouté of Macomber (Sweet) Turnips. . In the restaurant, we serve the dish with seared foie gras, but you can make a simpler version of it at home in just a few easy ... http://www.craigieonmain.com/?p=1093 In the autumn, visitors to the Bistrot invariably ask us how we make carrots taste so yummy. Here's the answer—give it a try! Ingredients: 2 pounds of carrots, peeled and sliced (all the same size) 2-3 tbs butter salt and pepper 1 cup full-bodied red wine 1 cup stock or water chopped chives and parsley Saute carrots in ... http://www.craigieonmain.com/?p=1096 Eat out and feel at home. Chef Tony Maws-two-time James Beard Nominee for Best Chef, Northeast - combines French-inspired “nose -to-tail refined rusticity” with  "no exceptions"  local, seasonal, & organic or natural ingredients. Enjoy  the bar (in Food & Wine's "Top 100 in US"), "Our Sunday Best Brunch", and Tasting Menus ...Thanks to GQ Magazine for naming us #2 (!) in list of 10 Best ... http://www.craigieonmain.com/?p=1105 Like anyone else who has ever travelled to Lyon, when Chef Tony Maws lived in the capital of French gastronomie for six months, he fell in love with this simple, creamy herbed cheese dish that is typically served at the end of a meal. But it works just as well ... http://www.craigieonmain.com/?p=1071