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Friday, June 5th, 2009
Roasted Michigan Pheasant with Wild Rice Risotto Takashi Yagihashi Tribute Farmington Hills MI – Stuart Brioza, the talented young chef at Tapawingo in northern Michigan, introduced Takashi Yagihashi to free-range pheasant when they cooked together in December 2002. The meat is tight, lean, and flavorful. Yagihashi says it is sweet, with a slight apple taste. [...]
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Tags: 2 Quarts, 4 Quarts, Black Truffle, Button Mushrooms, Cup Chicken Stock, Cup Olive Oil, Dry White Wine, Flat Parsley, Garlic Clove, Garlic Cloves, Ground Pepper, Heavy Whipping Cream, Julienned, Medium Onion, Northern Stars, Nutty Taste, Parsley Sprigs, Savoy Cabbage, Specialty Food Stores, Young Pheasants
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Saturday, May 26th, 2012
This French/Cajun-inspired presentation has a major hit at our Warren Leruth dinner party. Pudding 1 stick butter, softened 2 quarts whole milk 8 eggs 5 cups sugar 1 loaf stale poor-boy bread cut or torn into 1-inch pieces 1 ½ cups …
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Tags: 2 Quarts, Bread Pudding, Cajun, Celebrity Chefs, Dinner Party, Eggs, Great Chefs, Inch Pieces, Whole Milk
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Saturday, May 26th, 2012
This French/Cajun-inspired presentation has a major hit at our Warren Leruth dinner party. Pudding 1 stick butter, softened 2 quarts whole milk 8 eggs 5 cups sugar 1 loaf stale poor-boy bread cut or torn into 1-inch pieces 1 ½ cups …
Read More ...
Tags: 2 Quarts, Bread Pudding, Cajun, Dinner Party, Eggs, Inch Pieces, Whole Milk
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