The inspiration for tonight’s dinner comes from Landmarc, a restaurant located in the TriBeCa district of Manhattan that features contemporary French bistro cuisine with Italian influences. Opened in 2004, Landmarc is the creation of Chef Marc Murphy, formerly of Le Miraville (Paris), Alain Ducasse’s Louis XV (Monte Carlo), Le Cirque (New York) and Windows on the World (New York), among other establishments. Amanda Hesser gave the restaurant one star; an uptown branch at Time Warner Center opened in 2007.
Chef Murphy’s food exemplifies the kind of cooking that I wish was more prevalent. It’s simple fare that’s well-prepared. I feel that restaurants (and to a certain extent, TV cooking shows) complicate things too much for their own sake. The net effect leaves people with the impression that they can’t rise to the occasion, that cooking is an art that can’t be mastered. In all honesty, the reverse is usually true. All you need is an open mind, a sense of adventure, and the knowledge that comes with experience and time.
Sautéed shrimp, with chanterelle mushrooms and frisée
Click here to view a high-resolution version of this picture.
1 lb. medium shrimp, peeled
1/4 lb. chanterelle mushrooms, cleaned and sliced
3 garlic cloves, peeled and coarsely chopped
2 tablespoons unsalted butter
1 head frisée, coarsely chopped
1 tablespoon fresh lemon juice (optional)
kosher salt and freshly milled black pepper, to taste
Place shrimp in a small bowl. Sprinkle with salt and set aside for 10 minutes.
Melt 1 tablespoon butter in a large skillet over low heat. Add half of the garlic and sauté until the garlic takes on a little color. Add the chanterelles and cook, stirring frequently or until mushrooms are tender, about 2 minutes. Taste for salt and pepper, remove from heat and set aside.
Melt remaining butter. Add the remaining garlic and sauté until cloves turn pale golden. Add the shrimp to the pan. Sauté until shrimp are cooked through, about 3 to 4 minutes. Taste for salt and pepper. Stir in lemon juice, if desired. Spoon into a small bowl and set aside.
Reserve a few frisée leaves for garnish. Wilt the frisée in the same pan you used to cook the shrimp. You want to barely wilt the greens. 15 seconds is just enough time.
To assemble, spoon greens onto a plate or shallow soup bowl. Add chanterelles, then shrimp. Scatter raw frisée leaves for garnish, then serve at once.
Time: 30 minutes, including prep.