Taste of Broadway: Restaurant Recipes from NYC'S Theater District

Taste of Broadway: Restaurant Recipes from NYC'S Theater District

by Carliss Pond Retif
     
 

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Owning a restaurant is like having a child who will never grow up!” —Jean-Claude Baker, owner, Chez Josephine

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Overview

Owning a restaurant is like having a child who will never grow up!” —Jean-Claude Baker, owner, Chez Josephine

Product Details

ISBN-13:
9781423604860
Publisher:
Smith, Gibbs Publisher
Publication date:
09/01/2010
Pages:
224
Product dimensions:
6.90(w) x 9.90(h) x 0.80(d)
Age Range:
18 Years

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Traditional Chicken Noodle Soup

Frankie & Johnnie’s Steakhouse, courtesy of Peter Chimos

2 tablespoons olive oil

3 cloves garlic, minced

1/2 cup diced celery

1/2 cup diced carrots

10 cups chicken stock

3 cups cooked 1/2-inch dice chicken breast

8 ounces wide egg noodles

Salt and pepper to taste

1/4 cup fresh chopped parsley

In a large, heavy stockpot, heat oil over medium-high heat. Add the garlic, celery, and carrots and sauté 4–5 minutes. Add the stock and chicken, reduce heat and simmer 10–12 minutes. Add the noodles and simmer 10–15 minutes, or until tender. Season to taste with salt and pepper. Sprinkle with parsley. Probably one of the most popular soups loved by all ages is so simple to make and so much more delicious than canned. Double up, freeze, and have a handy meal on short notice.

SERVES 6–8

Meet the Author

Carliss Pond earned a master's in English literature from the University of New Orleans. She gained her culinary education at Le Cordon Bleu, Paris, and Ritz Escoffier School. She has been a culinary advisor for Bloomingdale's and a banquet coordinator for the Plaza Hotel. She lives in New York City.

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