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Friday, June 5th, 2009
Buttermilk Panna Cotta Bryce Whittlesey Wheatleigh Lenox MA – Creamy panna cotta has a brighter flavor when made with buttermilk. Chef Whittlesey suggests increasing the gelatin powder to 2 teaspoons in hot weather. – Makes nine 2.5-ounce timbales – 1-1/2 teaspoons gelatin powder 2 tablespoons cold water 1-1/4 cups heavy (whipping) cream 1/2 cup minus [...]
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Tags: Baking Sheet, Butter Cookie, Butter Cookies, Buttermilk, Cream And Sugar, Gelatin Powder, Hand Blender, Heavy Whipping Cream, Hot Weather, Mint Leaf, Panna Cotta, Panna Cottas, Plastic Wrap, Rolled Mint, Sieve, Stainless Steel Bowl, Tablespoon Sugar, Timbale, Wheatleigh Lenox Ma, Whittlesey
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Tuesday, May 26th, 2009
Crème Fra√Æche Crème fra√Æche is now widely available in specialty food stores; however, it is also easy to make by combining 1 cup of heavy (whipping) cream (preferably not ultra-pasteurized) with 1 tablespoon of buttermilk in a small saucepan. Slowly heat the cream to warm, 105¬∞F to 115¬∞F. Pour the mixture into a clean glass [...]
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Tags: Buttermilk, Cr, Glass Container, Heavy Whipping Cream, Mixture, Saucepan, Specialty Food Stores, Tablespoon, Tangy Flavor
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Thursday, February 2nd, 2012
Chef Peter Platt serves an unbeatable tasting menu in an 18th-century candlelit dining room: squab, sweetbreads, and buttermilk panna cotta. sweets await at the southfield store! Coax yourself out of bed with thoughts of The Southfield …
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Tags: 18th Century, Buttermilk, Celebrity Chefs, Dailycandy, Dining Room, Great Chefs, Platt, Southern Berkshires, Sweetbreads, Sweets, Tasting Menu, Web News
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Thursday, February 2nd, 2012
I was first introduced to Susan Spicer and her New Orleans cuisine when she was the guest chef at an annual wine charity dinner for Magic Moments , in Birmingham, in the late 1990′s. She has since opened several other restaurants, …
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Tags: Buttermilk, Celebrity Chefs, Charity Dinner, Corn Bread, Gourmet, Great Chefs, Guest Chef, Magic Moments, New Orleans Cuisine, Restaurants, Spicers, Susan Spicer, Wine
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Thursday, February 2nd, 2012
We quickly agreed Terry’s made a much better burger (though I still love Hubert, especially after Top Chef Masters!). Enoteca San Marco (Mario Batali/Joe Bastianich, Venetian): I love Mario Batali and liked the idea of this more downscale Italian … Society Cafe Encore (Kim Canteenwalla, Encore): This was named among Esquire’s Best New Restaurants in America in 2009. I can see why. While we only had a fairly quick breakfast here before departing for the airport, …
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Tags: Burger Bar, Burgers, Buttermilk, Esquire, Fond Memories, Foodstuffs, Fries, Hubert, Hubert Keller, Italian Society, Joe Bastianich, Las Vegas, Mandalay Bay, Mario Batali, Masters, Restaurants, San Marco, Top Chef, Venetian
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Thursday, February 2nd, 2012
Society Cafe Encore (Kim Canteenwalla, Encore): This was named among Esquire’s Best New Restaurants in America in 2009. I can see why. While we only had a fairly quick breakfast here before departing for the airport, my Eggs Benedict …
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Tags: Burger Bar, Burgers, Buttermilk, Eggs, Encore, Esquire, Fond Memories, Fries, Hubert Keller, Las Vegas, Mandalay Bay, Restaurants
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Thursday, February 2nd, 2012
The next chicken we did was Thomas Keller’s Fried Chicken from his book Ad Hoc at Home. This chickens brine was more entailed and it brined for 12 hours and then it his seasoned flour, buttermilk and then seasoned flour again and then …
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Tags: Brine, Buttermilk, Chickens, Fried Chicken, Marina Inn, Seasoned Flour, Thomas Keller
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Thursday, February 2nd, 2012
You could also make John Currence’s fried chicken, which is brined in Coca-Cola. posted by neroli at 4:05 PM on January 19. My granny always soaked her chicken a few hours in buttermilk before she cooked it. posted by vronsky at 4:06 PM on January 19 …. I have to say I thought I’d chanced upon fried-chicken perfection – moist on the inside, with skin so crispy it rustled – but next time I’ll definitely try Chef Keller’s brine. And this whole bacon grease thing sounds …
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Tags: Bacon Grease, Brine, Buttermilk, Chicken Fryer, Coca Cola, Currence, Edna Lewis, Fried Chicken, Granny, Harlem, Herbs, January 19, Lemon Honey, Neroli, Second Time, Thomas Keller, Vronsky
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Thursday, February 2nd, 2012
A lot of the restaurants in Santana Row are offshoots of well-known/successful local establishments (e.g., Chris Yeo’s Straits Cafe and Sino, Bradley Ogden’s Yankee Pier). Tanglewood comes with a nice pedigree as well. … And Chef Quentin Topping is a graduate of Harvard University as well as the California Culinary Academy. When I went to the Tanglewood web site the afternoon of our dinner reservation, I spotted a buttermilk-fried quail dish that sounded incredible. …
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Tags: Buttermilk, California Culinary Academy, Chris Yeo, Dinner Reservation, Dish, Establishments, Fried Quail, Harvard University, Lot, Offshoots, Pedigree, Quail, Restaurants, Santana Row, Straits Cafe, Yankee
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Thursday, February 2nd, 2012
I was surprised to discover just how easy Thomas Keller’s version was in “Ad Hoc at Home.” The celebrated chef, who also owns the French Laundry, didn’t dress his panna cotta up, except by using sour cream, buttermilk and crème fraîche …
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Tags: Ad Hoc, Buttermilk, Creamy Dessert, French Laundry, Panna, Sour Cream, Thomas Keller, Weak In The Knees
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