Steak with Friends
At Home, with Rick Tramonto
by Rick Tramonto
Price: $35.00
ISBN-13: 978-0-7407-9257-1
ISBN-10: 0-7407-9257-1
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 304 pages

“Rick Tramonto, another accomplished area chef who has been associated with such restaurants as Tru and Tramonto’s Steak & Seafood, added another cookbook to his resume in 2010. His seventh title reaches beyond steak and offers home cooks some 150 recipes for dishes from appetizers and salads to seafood and poultry entrees and vegetables and desserts.” ––Pioneer Local http://bit.ly/erOk2d
“In creating this book, Tramonto has shared his secrets of not only cooking, but of the entire process of preparing food. The personal touches in this cookbook bring at-home-chefs into the kitchen with Tramonto and his friends” ––Gayot.com http://bit.ly/bT9Or8
“From the great family setting on the cover to the photographs inside you can feel the love Rick has for his family and food. Each chapter begins with an explanation of Rick’s ideas and philosophies about the recipes in that chapter. Then each recipe has a short description and thought from Rick. These short notes provide the reader with keen insights into just what makes Rick tick, in a food sense. Each chapter can be considered the course of a meal. And as you move through the courses not only do you get the recipe, but you also get tidbits of information that make preparation and cooking even easier.” ––The BBQ Grail http://bit.ly/ct0Jt8
“This is a great, fun-to-read cookbook for anyone who enjoys entertaining or just wants to perfect his or her steak cooking skills.” ––2 The Advocate http://bit.ly/bWWykf
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From Steak with Friends: At Home, with Rick Tramonto by Rick Tramonto with Mary Goodbody
Anything with the flavor of citrus is satisfying after a rich, filling steak dinner and anyone who knows me knows how much I appreciate that particular flavor. These little crème brûlées are elegant and impressive and yet very easy to make ahead of time. The tang of key limes gives them just enough of a jolt.
I have always been a fan of the flavor of key limes, but if you can’t find them, use the more common limes. This recipe demonstrates what I learned from Gale Gand, who has been my culinary partner for years and who is one of the best pastry chefs in the business.
Serves 6
2 cups heavy cream
½ cup granulated sugar
1 tablespoon grated key lime or lime zest
½ vanilla bean, split lengthwise
5 large egg yolks
1 tablespoon freshly squeezed key lime or lime juice
¼ cup raw sugar
1 pint fresh raspberries
Preheat the oven to 300°F.
In a saucepan over medium heat, heat the heavy cream, granulated sugar, zest, and vanilla bean for about 5 minutes, or until small bubbles appear around the edges of the pan. Set aside to steep for 10 minutes. Remove and discard the vanilla bean or reserve it for another use.
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