Search Results
» Tis The Season Chef2Chef Community Blog: Featured Chef and Food …
Monday, December 28th, 2009The one chestnut recipe that stands above all others for me, however, is the Creamy Chestnut Risotto from the Olive’s cookbook by Todd English. In this recipe the chestnuts are first simmered with onions and thyme in chicken stock, …
Smoked Vegetable Dressing
Tuesday, October 27th, 2009Stir to combine. Slowly add chicken stock, stirring constantly until dressing has enough moisture to resemble a standard dressing. Season with salt and keep warm. By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas, TX.
Chicken Stock- Great Chefs recipe
Tuesday, October 27th, 2009Frozen, it can be stored for two or three months. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans …
Caldo Verde (Kale Soup)
Saturday, October 17th, 2009Caldo Verde (Kale Soup) Emeril Lagasse Commander’s Palace New Orleans LA Richly flavored with linguica, perhaps the definitive Portuguese sausage, this soup is even better when it is made a day ahead and refrigerated overnight to marry the flavors. If your knowledge of kale is limited to Woody Harrelson’s kale extract venture on the series [...]
Cream of Black Widow’s Web
Tuesday, October 13th, 2009Cream of Black Widow’s Web Daniel Bonnot Consultant/Instructor New Orleans LA; Nyons, France Hearty black bean soup is traced with a spider’s web of sour cream for a wonderful first course. This soup could also be made in larger quantity and served as the main course. Serves 4 1 pound black beans 4 cups water [...]
Apple Raisin Rice
Monday, October 12th, 2009Apple Raisin Rice Frank Brigtsen Brigtsen’s New Orleans LA Rice is a mainstay in New Orleans cookery. For the holidays, celebrated New Orleans chef Frank Brigtsen dresses his up with green apples, raisins, and his Creole seasoning mix (recipe given below). Serves 20 1/2 cup pork fat (drawn of the pig during cooking) 2 cups [...]
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 [...]
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 [...]
