RECIPES: Cooking with Michael Anthony

Gramercy Tavern head chef Michael Anthony believes that sometimes "by removing ingredients from a dish, the dish itself becomes more powerful." His hot smoked brook trout is a product of that philosophy, and according to Anthony it is "as simple as a dish can be conceived.' HOT SMOKED BROOK TROUT ON SUNCHOKE PUREE AND PICKLED CIPOLLINI ONIONS Recipe courtesy Michael Anthony Serves four For the Sunchoke Puree 2 cups sunchokes, peeled and sliced 1 shallot, minced 1 garlic clove,...Full Story
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