Gourmet (May 2008)
"You Asked For It" is a recurring feature in Gourmet, where readers write in and request recipes for their favorite dishes from restaurants around the country. It's a great idea for a column. Many of us have dishes we love at our favorite restaurants. Personally, we've never asked for a recipe in a restaurant. It seems unseemly somehow, like asking your great-granny if that's her real hair or a wig.
There are many recipes we'd like to request, but only two we've requested so far. This weekend, we ate at Paolo's in Georgetown, and had their amazing Cayenne and Espresso Steak Salad -- always one of our favorites. The other recipe we've requested is the Tempura Green Beans from The Red Cat in NYC.
C'mon Gourmet, help us out!
We had never cooked anything from this particular section of the magazine, but we wanted to give it a try, starting with Asiago Potatoes, which seemed to be a great side dish for some fish that we were cooking. The recipe is a bit decadent and Deen-esque, incorporating both 1/2 cup of cheese AND a cup of mayonnaise. But the ingredients pay off with huge flavors and delicious, tender cheese-stuffed potatoes.
What recipes would you love to have from your favorite restaurants? Post them in the comments and then submit your own request to Gourmet!
Gourmet (May 2008)
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Serves 5 to 8 (side dish or first course)
Active Time 20 Minutes; Start to finish 1 1/2 hour
16 small red bliss potatoes (about 2 inches in diameter)
12 garlic cloves
1/2 cup olive oil
10 large basil leaves
1/2 lb Asiago cheese, grated
1 cup mayonnaise
Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
Drain garlic, reserving oil for another use, then mash to a paste. Preheat oven to 350 degrees with rack in middle. Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste. Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.