Art Culinaire

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Articles in Spring, 2001 issue of Art Culinaire

• Mise en place
• Trout and Mushroom Strudel "Obauer"
  by Karl Obauer
• Celery Root Ravioli with Creamy Polenta and Crayfish
  by Jorg Worther
• Scallop Bonbons with Corn and Peekytoe Crab Congee
  by Patricia Yeo
• Mario Batali
• Steamed Clams with Mint and Black Pepper Fettunta
  by Mario Batali
• Shad Roe with Caramelized Onions
  by Patrick O'Connell
• Ad'A Mint!
• Apple and Raisin Strudel with Pumpkin Seed Brittle
  by Hans-Peter Fink
• Roasted Rabbit Loin with Salsify Ravioli
  by Helmut Osterreicher
• Oysters with Papaya and Cucumber Ice Chips
  by Paul Sale
• Profitroles with Pistachios and Chocolate Mint Ice Cream
  by Jamie Mammano
• Lobster, Fennel, and Mint Salad with Brandy Vinaigrette
  by Costas Spiliadis
• SCHNAPS
• Ox Lip Terrine with Fresh Horseradish
  by Karl Obauer
• Roasted Venison Loin with Porcini Mushrooms
  by Jorg Worther
• Tuna Tartare and Nori Chips with Sambal Mayonnaise
  by Patricia Yeo
• Jamie Mammano
• Carrot Flan with Mint and Pea Coulis
  by Mario Batali
• Sack It To Me
• Polenta Flummery with Poached Peaches
  by Hans-Peter Fink
• Steak Tartare with Rosti Potatoes
  by Jorg Worther
• Grilled Anchovies and Parmesan Chips
  by Paul Sale
• Black Mint Crostini with Green Beans and Beets
  by Mario Batali
• Shrimp and Tomatoes with Feta Cheese and Mint
  by Spiliadis Costas
• Tripe with Apple Vinegar and Porcini Mushrooms
  by Hans-Peter Fink
• Steamed Trout with Dill and Quark Sauce
  by Helmut Osterreicher
• Seared Monkfish, Tomato Chips, and Creamy Saffron Broth
  by Paul Sale
• Fried Sea Bass with Chickpea Polenta Chips
  by Todd English
• Crispy Frogs' Legs with Cambodian Mint Butter
  by Jamie Mammano
• Grilled Squid Stuffed with Mint and Feta Cheese
  by Costas Spiliadis
• Shad Roe in a Saffron Broth
  by Robert Wiedmaier
• Rochelle Huppin Fleck
• Seared Catfish with Caper Sauce
  by Karl Obauer
• Stuffed Artichokes with Sunchoke Puree and Asparagus
  by Jorg Worther
• Sardines and Vegetable Chips with Lemon and Caper Sauce
  by Patricia Yeo
• Costas Spiliadis
• Mint Tagliatelle with Spring Lamb Ragu
  by Mario Batali
• Eggs Three Ways
  by Patrick O'Connell
• Roasted Spring Lamb with Morels
  by Hans-Peter Fink
• Beef Cheeks with a Warm Apple and Horseradish Sauce
  by Helmut Osterreicher
• Fried Cod with Chips and Pea Fritters
  by Paul Sale
• Shooting Star of Scallops and Whitebait
  by Tood English
• Grilled Lamb and Feta and English Mint Pizza
  by Jamie Mammano
• Semolina Budino with Rhubarb Compote and Mint Syrup
  by Mario Batali
• Phyllo Wrapped Shad Roe with Caramelized Shallots
  by Robert Wiedmaier
• Twilight of the Gods
• Roasted Venison Loin with Celeriac Puree and Wild Berries
  by Karl Obauer
• FiSh and CHiPS
• Bonito Crusted Asparagus with Spicy Mustard
  by Patricia Yeo
• Celery Heart, Feta, and Micro Cinnamon Basil Mint Salad
  by Jamie Mammano
• Mint and Pea Love Letters with Merguez Sausage
  by Mario Batali
• Shad Roe "En Papillote" with Sauternes Butter
  by Patrick O'Connell
• Poached Trout with Nutmeg Pumpkin Soup
  by Hans-Peter Fink
• Milk Bread Sandwiches with Plum Jam
  by Karl Obauer
• Paul Sale
• Crab Legs in Fishnet Stockings
  by Todd English
• Yellowtail Snapper with Pineapple Mint and Vin Cotto
  by Jamie Mammano
• Warm Almond Torta with Cherry Soup and Mint Gelato
  by Mario Batali
• Shad Roe with Roasted Bananas and Chardonnay Butter
  by Patrick O'Connell