I need any Anthony Bourdain Recipes!!

Question

Please type or Copy/Paste it in a recipe book format. Thank you!

Answer 1

I can't find any -  looks like you'll have to buy his book

Answer 2

mushroom soup:

This is a ridiculously easy soup to make. It's tasty and durable, and it gets even better overnight.

Servings: Makes 4 servings.

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IngredientsIngredients

6 tbsp/75 g butter

1 small onion, thinly sliced

12 ounces/340 g button mushrooms

4 cups/900 ml light chicken stock or broth

1 sprig of flat parsley

Salt and pepper

2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)

Equipment

Medium saucepan

Wooden spoon

Blender

PreparationMethod

In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?

When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.

Improvisation

To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.

And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the h**l not? Everybody else is doing it.

braised veal shanks:

Osso Buco

You can begin making the risotto that accompanies this osso buco while the sauce for the veal is reducing.

Active time: 1 hr Start to finish: 4 hr

Servings: Makes 4 main-course servings.

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IngredientsFor stew

2 cups veal demiglace (16 fl oz)*

4 (1-lb) meaty cross-cut veal shanks (osso buco), each tied with kitchen string

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup all-purpose flour

1 1/2 tablespoons olive oil

3 tablespoons unsalted butter

2 medium onions, cut into 1/4-inch dice (2 cups)

2 medium carrots, cut into 1/4-inch dice (1 cup)

2 celery ribs, cut into 1/4-inch dice (1 cup)

1 garlic clove, finely chopped

1 1/2 cups dry red wine

1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped

1 Turkish or 1/2 California bay leaf (preferably fresh)

For gremolata

2 teaspoons chopped fresh flat-leaf parsley

1 teaspoon finely grated fresh orange zest

3/4 teaspoon finely chopped fresh rosemary

3/4 teaspoon finely chopped fresh thyme

Accompaniment: wild mushroom risotto

PreparationMake stew:

Put oven rack in middle position and preheat to 350°F.

Bring demiglace to a simmer in a 1-quart saucepan over moderate heat. Remove from heat and keep warm, partially covered.

Pat shanks dry and sprinkle with salt and pepper. Dredge shanks in flour to coat, shaking off excess. Heat oil in a 5- to 6-quart wide heavy ovenproof pot over moderately high heat until just smoking, then brown shanks on all sides, about 10 minutes total, and transfer with tongs to a plate. Add butter to pot and heat until foam subsides, then sauté onions, carrots, celery, and garlic, stirring occasionally, until onions are softened, about 9 minutes.

Add wine, scraping up any brown bits, then add warm demiglace, tomatoes, and bay leaf. Return shanks (with any juices accumulated on plate) to pot and bring liquid to a boil, then cover pot and braise shanks in oven until meat is very tender, about 2 1/2 hours.

Carefully transfer shanks with a slotted spoon to a clean plate and keep warm, loosely covered with foil. Skim fat from sauce, then simmer, uncovered, on top of stove, stirring occasionally, until slightly thickened, about 15 minutes. Season sauce with salt and pepper and add shanks, then cook over low heat until heated through. (Discard strings and bay leaf before serving.)

Make gremolata:

Stir together parsley, zest, rosemary, and thyme and sprinkle over osso buco just before serving.

Cooks' note:

• Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered, then chill, covered.

*Available at specialty foods shops and cooking.com.