Refined American Cuisine
The second "cookbook" written by Patrick O'Connell, Refined
American Cuisine: The Inn at Little Washington is a
marvel to behold. The word cookbook was placed in quotes because
this book could easily pass for a coffee table book. Visually
stunning, the book is filled with gorgeous photos of every dish
and of the local areas.
With his partner, Reinhardt Lynch, Patrick O'Connell has been
running The Inn at Little Washington since the late seventies. A
self-taught chef O'Connell is an award winning chef with a
number of credits under his belt including a Five Star rating
for dining and lodging. It is not difficult to believe the
aclaim O'Connell has received after viewing the recipes in this
book. The detail, the innovation and combinations of tastes and
textures make it easy to understand why these elegant dishes
have garnered such attention.
Along with recipes for every need, from breakfast to dessert,
Refined American Cuisine also includes a brief history of the
inn and interesting annecdotes and remembrances from the chef.
Sprinkled throughout the book, the photos of the chef, his staff
and the Inn help you feel as if you have actually visited The
Inn at Little Washington and certainly make you wish you were
there right now.
Throughout this magnificent book, the detail demonstrates that
even the simplest thing can be elegant. It may seem to be a
strange choice but below is the recipe for Bar Nuts found in the
Snacks and Canapes section. With so many holiday get-togethers
this month, I thought it be nice to put out an elegant little
snack instead of just opening a can of nuts, or you could even
put them into an attractive container to give as a gift.
Bar Nuts
Here is a simple way to transform an ordinary bowl of nuts into
something your guests will find tantalizing. The nuts are
sauteed with aromatic spices and combined with cubed, dried
pineapple. They can be made in large batches well in advance and
make a wonderful gift. - 4 tablespoons butter
- 1/2 teaspoon cayenne pepper
- 2 teaspoons cajun seasoning
- 2 teaspoons ground cumin
- 3 tablespoons sugar
- 1/2
pound whole pecans
- 1/2 pound whole almonds
- 1/2 pound
whole cashews
- 3 dried pineapple rings, cut into 1 inch
pieces
- salt and sugar to taste
In a large skillet over
medium-high heat, melt the butter. Add the cayenne, cajun
seasoning, cumin and sugar and stir until the butter begins to
foam.
Immediately add the pecans, almonds and cashews, stirring or
tossing constantly for about 3 minutes or until the nuts are
well toasted and lightly coloured.
Pour the nuts into a wire rack placed over a baking sheet. Let
cool to room temperature.
Transfer the nuts to a mixing bowl and toss them with the dried
pineapple pieces. Season to taste with salt and sugar.
Store in an airtight container until ready to serve.
Don't miss Patrick O'Connell's first cookbook, The Inn
at Little Washington Cookbook: A Consuming Passion.
