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» Black Braised Pork Belly (video)
Sunday, January 24th, 2010An appetizer comes from the famous “21″ Club in Manhattan, Erik Blauberg cooks Red Mullet with Beluga Caviar and Kaffir Nage. Beef Short Ribs Braised with Wild M… Get the full story! Visit foodwishes.com, to get the ingredients, and watch over … Andrea Pellegrini, master chef of Cooks Association school in Turin, shows us how to prepare this delicious and typical piedmont region recipe. Braised beef on Barolo Ingredients: serve 10 2,2kg of rump steak, 300g of mirepoix …
» Food & Wine magazine sins against the monkfish
Tuesday, January 12th, 2010An appetizer comes from the famous “21″ Club in Manhattan, Erik Blauberg cooks Red Mullet with Beluga Caviar and Kaffir Nage. Iron Chef Parody… A parody of the cooking show: Iron Chef. Challenger Dipu Shite versus Iron man chef PHO to …
Oysters De Ville from Chef Susan Spicer
Monday, December 7th, 2009Chef, Susan Spicer of the Bistro, at the Masonderville Hotel, is young American chef with a nag for expanding on traditional food themes. Typically oysters have reached the Christmas table in stews and stuffings…here…they appear as an ingenious appetizer. Oysters Deville.
London Appetizer: Afternoon Tea at Eight Members Club in Moorgate
Saturday, November 28th, 2009Resident pastry chef Vanessa Antoli who has previously worked with Tom Aikens and the Berkeley Hotel, has designed all the sweet treats that will be ‘wrapped’ in an indulgent icing complete with icing ribbon. …
Recipe: Thomas Keller's simple scallops – The Appetizer
Wednesday, November 18th, 2009… 3 to 3-1/2 minutes. Turn the scallops and caramelize the second side. 5. Transfer the scallops to a serving platter and serve with a squeeze of lemon juice on top, if desired. From Ad Hoc at Home by chef Thomas Keller. …
All American Blueberry Confit
Monday, November 9th, 2009As did every chef in the 80′s, I had a signature fruit sauce for the perfect smoked sturgeon appetizer. Luckily, living in the Rogue Valley, when I run out of home-grown, the local farmer’s markets keep me supplied. …
Oysters: Use this shellfish for the holidays – Toledo Blade
Thursday, November 5th, 2009|
Oysters: Use this shellfish for the holidays
Toledo Blade When I was in New Orleans in October at a reception and dinner for food journalists at Chef John Besh's August restaurant, a passed appetizer was fried … and more » |
Smoked Salmon Tart from Chef Antoine Bouterin
Friday, October 23rd, 2009LE PERIGORD, ONE OF NEW YORK’S GRAND OLD DINING ESTABLISHMENTS, IS RELUCTANT TO FOLLOW THE VAGARIES OF FOOD FASHION. ANTOINE BOUTERIN IS EXECUTIVE CHEF. HE WAS BORN IN PROVENCE AND WORKED IN HIS GRAND MOTHER’S RESTAURANT AT AGE 14. HE OFFERS WHAT ONE CRITIC CALLS GRAND MOTHER HAUTE CUISINE. AN EXAMPLE, HIS APPETIZER, SMOKED SALMON [...]
Smoked Salmon Tart from Chef Antoine Bouterin
Thursday, October 22nd, 2009LE PERIGORD, ONE OF NEW YORK’S GRAND OLD DINING ESTABLISHMENTS, IS RELUCTANT TO FOLLOW THE VAGARIES OF FOOD FASHION. ANTOINE BOUTERIN IS EXECUTIVE CHEF. HE WAS BORN IN PROVENCE AND WORKED IN HIS GRAND MOTHER’S RESTAURANT AT AGE 14. HE OFFERS WHAT ONE CRITIC CALLS GRAND MOTHER HAUTE CUISINE. AN EXAMPLE, HIS APPETIZER, SMOKED SALMON [...]
