Restaurant Recipes: Fall Menu Ideas
-- Restaurants & Institutions, October 2, 2009
Chilly fall weather has hastened the return of braises and casseroles. Not only do slow-cooked cuts such as lamb leg or pig cheeks deliver rich flavors, they also pair well with hearty greens, winter squashes and root vegetables. A look at a few warming selections:
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Lamb Rigatoni
This baked pasta, delivered in a steaming cast-iron casserole, has become an iconic dish that customers come back for at Eastern Standard in Boston.
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In Pasadena, Calif., Firefly Bistro’s jambalaya-inspired dish starts with braised lamb leg. Seared lamb chops finish the plate.
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Braised Pig Cheeks
Chef Ulrich Koberstein says pig cheeks are the tenderest part of the pig. He serves them at The Immigrant Room at The American Club in Kohler, Wis.
Fusilli with Pork Shoulder Ragu
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At Convivio in New York City, Chef Michael White celebrates Southern Italian flavors, particularly in this dish featuring a tomato-rich pork ragu.
Farro and Braised Brisket “Risotto”
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Beef stock and brisket impart richness onto healthful farro in this recipe from Jane in New York City.
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The ways in which Ted’s Montana Grill champions bison goes beyond burgers. In this recipe, bison short ribs are cooked for more than three hours in barbecue sauce.
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