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Cassata Parfait Tort from Chef Warren Le Ruth
Monday, February 15th, 2010Chef Le Ruths extensive pastry background is revealed in this impressive dessert Cassata Parfait tort. It is an adaptation of Italian desserts, with sponge cake layers alternated with ricotta cheese or ice cream.
Say cheese – Napa Valley Register
Tuesday, January 26th, 2010|
Say cheese
Napa Valley Register Chef/restaurateur Lidia Matticchio Bastianich's “Lidia Cooks from the Heart of Sicily” (Knopf, $35), a recipe from Sardinia for baked eggplant. … and more » |
Sadly, No! » Troll The Ancient Fooltide Carol1
Sunday, December 13th, 2009Not, that is, that we would count ourselves as fans of Jean-Georges Vongerichten, unless by ‘fans’ you mean having helped at one time or another to throng crap restaurants like Spice Market in a self-worried ecstasy of Ewige Spießer … 4 An unfinished joke of long standing has someone funnily referring to Chez Panisse, the demesne of chef Alice Waters, as “Cheese Penis.” The speaker may or may not be a restauranteur named Al Swatters, who may or may not be opening porn …
CMN Video: Lidia Bastianich Cooks
Monday, December 7th, 2009We join Chef Lidia Bastianich at the NY Botanical Garden’s Edible Garden as she demonstrates some great recipes using fresh garden herbs and vegetables. Here she makes a savory crostata filled with rice, zucchini & ricotta cheese… …
Guest blogger: Michael Schwartz
Friday, December 4th, 2009After a few months of emails and in-person meetings, chefs Jonathan Eismann, Michelle Bernstein, Kenny Lyon and I have each designed four course dinners with tomato and cheese, saffron, beef, and strawberries as the common threads in …
Putting cheese in its proper place on the plate
Saturday, November 21st, 2009But I had to smile when I saw the picture above posted on Twitter by Tia Keenan, a chef and fromager in New York. That not only makes the cheeses appealing, it makes them downright interesting, as they should be. …
Putting cheese in its proper place on the plate | A Marin Foodie's …
Thursday, November 19th, 2009But I had to smile when I saw the picture above posted on Twitter by Tia Keenan, a chef and fromager in New York. That not only makes the cheeses appealing, it makes them downright interesting, as they should be. … What restaurants in the Bay area do cheese right? Gary Danko and Jardiniere were the early leaders in this category. Where are the cheese innovators now? And are there cheesy offenders, too? Let’s out them. [Posted from my iPhone]. Sphere: Related Content …
Sonoma County :: 100 Miles – A Food Blog
Tuesday, November 10th, 2009I sold cheese at Oakville Grocery — the S.F. food emporium; I cooked at Jeremiah Tower’s Santa Fe Bar & Grill in Berkeley; I helped Chef Tower open Stars restaurant in San Francisco; I met all the chefs and foodies in town; …
Dining in France: Pizza wars in NYC
Monday, November 9th, 2009The chef is a bread maven and his talent shows in the chewy crust. The restaurant is an upscale Chelsea place with butcher block tables and a subdued decor. There are appetizers, drinks, and desserts. Chris started with a fabulous radicchio salad with taleggio cheese and a great balsamic vinaigrette.We had the Popeye–a true winner of a pizza with spinach, garlic and a variety of Italian … Jean Paul Hevin Marquise. Jean Paul Hevin Marquise Birthday party gourmandise …
