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Watercress Soup with Caviar
Monday, October 5th, 2009Watercress Soup with Caviar Philippe Legendre George V/The Four Seasons Paris, France The peppery taste of watercress is distilled in a soup made from a few simple ingredients — butter, onion, leek, chicken stock, and cream. And that fresh watercress! Chef Legendre rinses the watercress bunches intact, holding them like bouquets. He removes the stems [...]
Hamachi with Herb Salad and Truffle Vinaigrette
Wednesday, July 29th, 2009Hamachi with Herb Salad and Truffle Vinaigrette Elka Gilmore Elka San Francisco CA Hamachi, a farm-raised yellowfin tuna, is perfect for searing the exterior while leaving the center virtually raw. Gilmore presses herbs on the hamachi, sears them quickly, then chills the fish. She serves the sliced fish on a bed of leeks and truffles [...]
provençal comfort — newsday.com
Wednesday, January 25th, 2012i remember being appalled when provençal chef antoine bouterin once added a couple of dozen whole cloves of springtime garlic, but the results were sublime. bouterin was equally lavish with his herbs, great fragrant bunches of thyme, …
Announcing…Vows! | Bunches of Bliss
Wednesday, January 25th, 2012Award-winning pastry chef and cake designer Paula Thomas specializes in handcrafted decorations. • A Music Plus Entertainment– entertainment experts with over 20 years of experience help couples find the perfect entertainment for their wedding. … Lisa Anderson of Sweet Pea Flowers adds, “We want couples to be inspired and have fun in an amazing space while planning their perfect day.” For additional information on VOWS, contact Kerri Butler or visit www.WeDoVows.com. …
