RECIPES: Chef Lydia Shire's Favorites

Photo: Nightline Platelist: Chef Lydia Shire of Bostons Scampo Restaurant

Read the "Nightline" profile of Lydia Shire HERE.

Locke Ober's Warm Indian Pudding with Vanilla Bean Ice Cream

A true Thanksgiving dessert for a crowd

Serves 16


5 1/2 cups light cream

2 1/2 cups whole milk

3 ounces unsalted butter

4 ounce cornmeal

1 1/4 cups of Molasses

1 1/4 cups of real Maple Syrup

1 tablespoon pure vanilla extract

5 large eggs separated carefully (whites to be whipped at the end )


In a soup pot, bring the light cream and the milk to a simmer over medium heat. Add the 4 oz. of cornmeal. Remove from heat and let stand for 30 minutes, whisking every so often.

Whisk in the room-temperature butter, the molasses, the maple syrup, the egg yolks and the vanilla. Strain the whole mixture through a sieve to catch any lumps of cornmeal. Beat the egg whites until foamy and gently fold into the custard mixture. Fill 16 ( or so ) 8 ounce bowls, making sure each bowl has some of the foam on top.

Place the filled bowls in a large roasting pan and fill halfway with hot water. Place one sheet of aluminum foil on top of the bowls, lightly resting on the bowls and punch a few holes into the foil.

Put into a preheated 350 degree oven and bake for approx. 40 minutes , remove the foil and bake an additional 10 minutes, until a knife plunged into center comes out clean. The custard is done. Cool and refrigerate overnight if you are planning to get a head start on your cooking , but if that is the case, always put them back into a 350 oven in a "water bath" to gently warm before serving.

Place on a dessert dish and scoop one small scoop of the best quality vanilla bean ice cream on top. It should start to melt almost immediately. Enjoy !!!

Berkshire Pork Rack with its own Crackling

My husband's UN-turkey

Feeds 20

This is a very special recipe. It has all that I love in food! Moist, juicy, crisp skinned pork with such a simple aromatic marinade for roasting. My husband is from Colombia and, to be honest, detests turkey. I always have this for him on Thanksgiving -- and you will watch it disappear if you try this recipe! This is a very easy three-day process .

1 20 lb. Berkshire Pork Rack, skin on, chin bone removed (can be ordered from Heritage Foods USA, ask for Sarah or Patrick).

For the wash:

1 Tbl. baking soda mixed with 2 Tbl. sea salt

1/4 cup of white vinegar

For the marinade:

2 cups of salad oil

5 shallots chopped

7 cloves of freshly peeled garlic chopped

1 stick of lemongrass with the bottom of the thickest part of the stalk minced finely

2 teaspoons of finely minced peeled fresh ginger

5 ounces of the brown block sugar found in Chinatown ( or you can use typical light brown sugar )

1/2 cup water

1/2 teaspoon each of: madras curry powder , ground coriander , cardamom seed taken from the pods

a pinch of saffron threads.

The juice of 2 limes

1 bunch of scallions washed and thinly sliced

1/2 bunch of washed cilantro.

2 lbs. of lard preferably, (or salad oil could work in a pinch )


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