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Chef Michael Ballon's Recipe Archive
 October 10, 2007: Warm Duck Salad with Crispy Noodles and Cashews
Duck's natural affinity for things both sweet and crunchy are 2 important features of this recipe for Warm Duck Salad. The sweet comes in the form of an unusual soy sauce from Indonesia. The crunch comes from lightly toasted cashews, deep fried noodles, and a discreet quantity of shredded iceberg lettuce...
 September 26, 2007: Pistachio Crusted Breast of Chicken with Mango Sauce
Traditionally breaded foods are dredged in breadcrumbs, but in the following recipe, finely chopped pistachios are substituted. This makes the dish much more substantial, and adds quite a bit of protein...
 September 12, 2007: Blueberry Cobbler
Throughout the Berkshires wild blueberries are ripening, and those who who are willing to do the extra work of picking their own will be richly rewarded. The wild variety are smaller and perhaps tarter than the cultivated species, but the flavor is more intense...
 August 29, 2007: Steamed Trout in a Chinese Bamboo Steamer
An easy and delicious way to serve fish is to steam it in a Chinese Bamboo Steamer. An Asian style soy dipping sauce is the perfect accompaniment.
 August 15, 2007: Wild Rice Salad
Wild rice salad can be made a day or two in advance, is healthy, and makes a great accompaniment to both grilled meat and seafood. The addition of citrus and nuts give it a crisp and vibrant taste.
 August 1, 2007: Chilled Cantaloupe and Ginger Soup
The clean taste of the ginger is refreshing, and the soup is delicate and light. Nothing but the juiciest and ripest melons must be used in this recipe which means that it can only be made in the summer.
Michael Ballon is the chef/owner of the Castle Street Cafe in Great Barrington Massachusetts. He may be heard every other Wednesday on The Roundtable on WAMC. | |
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