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Potato Waffle with Salmon
Tuesday, October 6th, 2009Potato Waffle with Salmon Eric Frechon Le Bristol Hotel Paris, France Traditional potato waffles — gaufrettes — are topped with pink smoked salmon fillets and garnished with caviar. They rest on a bed of tangy cream — crème fraiche seasoned with lemon juice, salt, and pepper — and grated eggs with minced chives. The combination [...]
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 [...]
Lobster Salad on a Bed of Potato with Confit of Crispy Leeks
Wednesday, June 24th, 2009Lobster Salad on a Bed of Potato with Confit of Crispy Leeks Julian Serrano Masa´s San Francisco CA A lobster salad based on French techniques and exquisite ingredients makes a showstopper first course. Serves 4 Truffle Vinaigrette 3/4 cup extra-virgin olive oil 1/2 cup truffle oil 3 tablespoons sherry vinegar 2 tablespoons truffle juice Salt [...]
Lobster Cocktail with Roasted Garlic Mashed Potatoes
Monday, June 22nd, 2009Lobster Cocktail with Roasted Garlic Mashed Potatoes Rick Tramonto Trio Chicago IL Risotto has become a popular appetizer. Rick Tramonto spins the idea with roasted garlic mashed potatoes, adding fresh herbs and lobster to create an appetizer which is creamy with bright bits of flavor. In his restaurant he garnishes this dish with one chive [...]
Slow-grilled Salmon with Mustard Glaze and Chives with Shallots and Delicata Squash
Monday, June 8th, 2009The sauce, vegetables, and salmon work together beautifully, each adding both flavor and color to the dish. Butter and salmon go together naturally; the mustard adds a little spice. Delicata squash, small yellow winter squash with yellow flesh, are available seasonally. The recipe calls for about 12 grilled shallots. These can be grilled ahead of [...]
Sole and Mashed Potatoes à la Ciboulette
Friday, June 5th, 2009Sole and Mashed Potatoes √† la Ciboulette Bernard Loiseau La C√¥te d´Or Saulieu, France Fish and mashed potatoes are transformed by Chef Bernard Loiseau. Lemony vinaigrette enlivens tiny scoops of mashed potato beside golden whole sole which in turn are basted with chive vinaigrette. Goose fat adds a luxe touch to the fish; the simple [...]
Salmon Carpaccio
Tuesday, June 2nd, 2009Salmon Carpaccio Ramiro Rodriguez Pardo Restaurant Catalinas Buenos Aires, Argentina It´s easy to see why this beautiful array of crisp greens topped with salmon and shrimp carpaccio is so popular at Restaurant Catalinas. Healthy, low in calories, and full of fresh sea flavor, it is the perfect beginning for any lovely dinner. The nice thing [...]
The James Beard Foundation Chef's & Champagne
Friday, September 3rd, 2010Dan Silverman and Deborah Snyder The Lever House Diver Scallop Tartare with Summer Truffles, Chives, and Extra-Virgin Olive Oil Roasted Strawberry Panna Cotta with Tarragon Cream and Candied Almonds. Katy Sparks Great Performances …
Sashimi with Soy Sauce, Sesame Seeds, and Chives Recipe by – CHOW
Friday, September 3rd, 2010Adapted from Wayne Nish. Chef Wayne Nish reveres high-quality, fresh fish with this sashimi preparation. What to buy: Sashimi is all about the fish; with so few ingredients it’s imperative to buy the best you can find. …
sauteed chicken with red wine vinegar sauce
Friday, September 3rd, 20105. return the chicken to the sauce and heat 1 to 2 minutes until warmed through. sprinkle with chives or parsley and serve immediately. notes : adapted from chef bernard dervieux of cuistot in palm desert. the chef recommends cabernet …
