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Chicken in Pork Bladder
Thursday, October 1st, 2009Chicken in Pork Bladder Patrick Henriroux La Pyramide Vienne, France Chef Patrick Henriroux combines one of the wonderful Bresse chickens, complete with its leg tag, with wine, Port, cognac, and truffle juice in a pork bladder, seals it, and lets it poach. The bladder inflates, and this puffed balloon-like presentation is garnished with a blanched [...]
Bermuda Wahoo and Lentils with Foie Gras
Tuesday, September 29th, 2009Bermuda Wahoo and Lentils with Foie Gras Marcus Wesch Stonington Beach Hotel Bermuda This dish is an inventive mix of fish and meat, with the seared wahoo sauced with a rich foie gras sauce. This same sauce is also mixed into the lentils which accompany the fish. Potato rosti form a base for the fish [...]
Bermuda Wahoo and Lentils with Foie Gras
Wednesday, June 10th, 2009Bermuda Wahoo and Lentils with Foie Gras Marcus Wesch Stonington Beach Hotel Bermuda This dish is an inventive mix of fish and meat, with the seared wahoo sauced with a rich foie gras sauce. This same sauce is also mixed into the lentils which accompany the fish. Potato rosti form a base for the fish [...]
Salmon in My Style
Tuesday, June 9th, 2009Salmon in My Style Udo Nechutnys Jordan Vineyards and Winery, formerly Miramonte Restaurant Sonoma CA Salmon is very gently cooked by taking it on and off the heat, then served on a salad dressed with hazelnut vinaigrette. Wine sauce dresses the plate. Nechutnys´ method of cooking the salmon would work well any time you intend [...]
Rabbit with Apricots in Cabernet Sauce
Tuesday, June 9th, 2009Rabbit with Apricots in Cabernet Sauce Werner Albrecht, The French Room, Four Seasons Clift Hotel San Francisco CA Bright tourneed vegetables and vegetable julienne sets off the rich deep brown rabbit pieces and apricots, drenched in rabbit sauce. The rabbit is marinated in Cabernet Sauvignon, and the wine marinade becomes part of the pan juices [...]
fish fume – great chefs
Saturday, January 21st, 2012add bouquet garni, white wine and chicken stock or water. bring to a boil and cook for 15 minutes. remove the bouquet garni. strain through chinois. reduce by half, strain again, and reserve. chef: udo nechutnys, the miramonte …
fish fume- great chefs
Saturday, January 21st, 2012bring to a boil and cook for 15 minutes. remove the bouquet garni. strain through chinois. reduce by half, strain again, and reserve. source: great chefs of san francisco, avon books, 1984. chef: udo nechutnys, the miramonte restaurant, …
