Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington by Patrick O'Connell

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Notes about Recipes in this book

  • Cottage cheese and buttermilk pancakes with peach-fig syrup

    • moreace01 on October 25, 2010

      These pancakes are very light, fluffy and have great flavor (although I still prefer sourdough). The batter almost becomes a dough. Be aware that the pancakes rise a lot in the pan so watch out for crowding (also the recipe makes silver-dollar pancakes - from experience, I wouldn't recommend making regular sized pancakes cause they take forever to cook). I liked the syrup a lot - although for my tastes, I'd probably lose the figs and just make peach syrup in the future.

  • Macaroni and cheese with Virginia ham

    • moreace01 on October 12, 2010

      This may be the best macaroni and cheese I've ever made.

  • Sesame-crusted sea bass in an aromatic broth

    • mharriman on February 08, 2019

      Wow! That was my husband’s reaction to this dish. It is incredibly good and wasn’t hard to make. The aromatic sauce was SO good and a wonderful complement to the sea bass. We liked the shrimp and mushrooms sprinkled on the bass with the broth. A very different tasting dish. Will definitely repeat. Caveat: previously frozen Sea Bass currently is at $36-38 a pound in northern VA (at Wegmans). Bought mine on sale at Whole Foods with extra off because of my Prime membership- so ‘just’ $19.95 a pound. A delicious splurge.

  • Apple-rutabaga soup

    • MissKoo on May 23, 2020

      Don't let the name of this soup put you off if you 're unfamiliar with rutabagas or think you don't like them. This really is what I would call an Autumn melange -- onion, apple, rutabaga, butternut squash, carrots, and sweet potatoes in equal amounts. The result is a beautiful autumnal golden orange soup with elusive flavor created from the combination of vegetables and addition of maple syrup. Adjust the amount of cream if it seems too rich. A good option around Thanksgiving or for a fall-winter dinner party. I've made it several times, always to rave reviews. If the presentation seems plain, chopped parsley/herbs, toasty croutons, or chopped sautéed bacon could be added.

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Reviews about Recipes in this Book

  • Cranberry salsa

    • Leite's Culinaria

      Relish? Salsa? Who cares what you call this condiment? What matters to us is the ridiculous ease with which it comes together and, more importantly, the oohs and aahs it elicits at the table.

      Full review
  • ISBN 10 0821228455
  • ISBN 13 9780821228456
  • Published Oct 21 2004
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Little, Brown & Company
  • Imprint Little, Brown & Company

Publishers Text

2005 IACP Award Finalist - Chefs and Restaurants Category

Patrick O'Connell is a self-taught chef who has pioneered the regional American cuisine in the Virginia countryside by using fresh local ingredients. He has been referred to as the pope of American haute cuisine.

Selecting the Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells hails O'Connell as a rare chef with a sense of near-perfect taste, like a musician with perfect pitch. O'Connell offers vastly refined versions of his favorite American food: Macaroni and Cheese with Virginia Country Ham, Wild Mushroom Pizza, Pan-Roasted Maine Lobster with Rosemary Cream, and Warm Plum Torte with Sweet Corn Ice Cream. All the recipes use fresh American ingredients to make delicious dishes that rival the finest foods from France and Italy.

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