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Sausage Jambalaya
Monday, July 6th, 2009Sausage Jambalaya Axel Stromboe Axel´s Catering New Orleans LA Jambalaya is wonderful party food: it just seems to stretch! You can add seafood to this sausage jambalaya just by tossing in some peeled, uncooked shrimp and crab meat at the last minute; they only need about 2 minutes to cook. Crunchy French bread is a [...]
Osso Buco
Saturday, July 4th, 2009Osso Buco Bob Roth The Steak Knife New Orleans LA Osso buco, braised veal shanks, is an Italian dish traditionally served with risotto. This is a fine dish to make a day ahead and reheat before serving. Serves 4 4 bacon slices, chopped 1 pound onions, cut into large dice 3 carrots, peeled and cut [...]
Risotto with Wild Mushrooms (Wild Rice Risotto)
Thursday, July 2nd, 2009Risotto with Wild Mushrooms (Wild Rice Risotto) Risotto con Funghi Misti Lidia Bastianich Felidia New York NY There is really no mystery to perfect risotto; it results from lovingly stirring the rice as it absorbs the liquid and becomes a creamy consistence from the starch that is released into the stock. This dish is flavored [...]
Duck Confit with Crepe and Berry Compote
Saturday, June 20th, 2009Duck Confit with Crepe and Berry Compote Michel Marcais Michabelle Hammond LA Shredded duck fills large crepes which are served with mesclun and a pretty sauce of caramelized blueberries and cranberries. Reduced balsamic vinegar is used to drizzle the greens and the plates. The easy berry compote sauce would be equally wonderful with venison, quail, [...]
Chili Crab, Singapore Style
Saturday, June 13th, 2009Chili Crab, Singapore Style Philip Lo Jasmine, Bellagio Hotel Las Vegas NV A large Dungeness crab is deep fried, then stir-fried with tomatoes, chilies, and garlic. Chef Philip Lo´s dramatic, spicy crab dish is prepared in a wok and serves one. Because it would be difficult to cook two or more crabs in a wok [...]
Chicken Adobo
Thursday, June 11th, 2009Chicken Adobo Suzana Davila Cafe Poca Cosa Tucson AZ This rustic, hearty, and rich Southwestern dish contains a few ingredients layered over and over in different ways to create complex flavors. Garlic and onions appear in each step of the dish, roasted or raw. The chicken breasts are first used to flavor a broth which [...]
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 [...]
Oven-braised Breast of Goose with Wild Mushroom and Truffle Filling, Wild Rice Pudding, and Natural Jus
Wednesday, June 3rd, 2009Oven-braised Breast of Goose with Wild Mushroom and Truffle Filling, Wild Rice Pudding, and Natural Jus Brian Stapleton The Carolina Inn Chapel Hill NC This beautiful goose breast roulade, filled with a savory stuffing of wild mushrooms and truffles and accompanied by wild rice pudding, is the perfect centerpiece for a festive holiday meal. Add [...]
Stocks
Friday, May 15th, 2009Stocks Chicken Stock Makes 12 cups 6 quarts water 5 pounds chicken bones, skin, and trimmings 2 carrots, peeled and cut into chunks 1 large onion, halved 3 garlic cloves, halved 3 celery stalks, halved 3 fresh thyme sprigs, or 1 teaspoon dried thyme 6 fresh parsley sprigs 3 bay leaves 12 black peppercorns In [...]
fish fume – great chefs
Saturday, May 26th, 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 …
