Got a culinary conundrum? Let Jonathan Lindenauer, Bon Appétit Chef de Cuisine help.
From grating to gratinée, Jonathan can help answer all your epicurean questions. Enter your question below and the answers will be featured here at the Bon Appétit Recipe Box.
- Q: I am having a dinner for eight in two weeks. We are all into big, robust red wines. I would love to serve a three-course meal that will really impress the guests. Could you suggest a menu?—April, Chesterfield, MO
A: In order to show off robust reds, you need a menu that will stand up to, and showcase the wines. Here is a menu that I just served with some big reds from Napa and Mendoza and it was a smash hit. Good Luck!
First Course:
Wild Spring Onion Soup with Garlic Rubbed Bread and Rich Swiss Cheese melted on top
Main Course:
Roasted Rib of Beef with Fingerling Potatoes, Fennel and Mushrooms
Dessert:
Warm Venezuelan Chocolate Cake with whipped Crème Fraîche
- Q: I'm looking for a recipe for chicken savory – do you have a favorite that you always cook—Laura, Nashville, TN
A: Something that'll blow your friends away is Spice-Rubbed Chicken with Kumquat-Lemongrass Dressing. We used to make this when I was at Jean-Georges Restaurant in New York, and it's still a favorite of mine today. It's perfect for warmer weather, and is a showstopper of a dish.
- Q: I was in a restaurant that served crab-stuffed fried avocado. The dish was delicious, but I’d never heard of nor seen fried avocado. Is this a new culinary trend or native to a particular region/country?—Kevin, Macon, GA
A: It wasn't until the American Tex-Mex phenomenon in the early 90's that you started seeing deep-fried avocadoes. In my travels through Mexico, I'd never seen a fried avocado in a restaurant. There it is used as a cooling ingredient, or a counterpoint to something fried, spicy, or acidic. Of course, I'm sure someone in Mexico or the Caribbean must have tried frying an avocado. However, as for it being a restaurant item, I’d say that the Texans and South westerners are responsible.
