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Shrimp (Glenn Koenig, Los Angeles Times) |
Total time: 35 minutes, plus cooling time
Servings: 4
Note: Adapted from Craig Strong, chef de cuisine, Ritz-Carlton, Huntington Hotel & Spa
2 tablespoons honey
1 cup dry white wine
3 tablespoons good-quality white wine vinegar
1/2 cup chicken broth
1 pinch saffron
1 star anise
1 tablespoon coriander seeds
1 sprig thyme
2 fresh bay leaves
3 ( 1/4 -inch) slices lemon
1 dried chile de árbol
12 white mushrooms
2 cups cauliflower florets (from 1 large head)
6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise
12 baby carrots, trimmed and scrubbed to remove any dirt
16 pearl onions, peeled
Servings: 4
Note: Adapted from Craig Strong, chef de cuisine, Ritz-Carlton, Huntington Hotel & Spa
2 tablespoons honey
1 cup dry white wine
3 tablespoons good-quality white wine vinegar
1/2 cup chicken broth
1 pinch saffron
1 star anise
1 tablespoon coriander seeds
1 sprig thyme
2 fresh bay leaves
3 ( 1/4 -inch) slices lemon
1 dried chile de árbol
12 white mushrooms
2 cups cauliflower florets (from 1 large head)
6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise
12 baby carrots, trimmed and scrubbed to remove any dirt
16 pearl onions, peeled
