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Beignets with Vanilla Sauce
Saturday, September 26th, 2009Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy. Beignets with Vanilla Sauce Beignets Souffles Crème Anglaise Andre Soltner Lutece New York NY Most Americans know beignets as the New Orleans version of a doughnut. Made from the same cream puff dough as éclairs [...]
Stith, J.J.
Tuesday, June 30th, 2009J.J. Stith Bellagio Hotel Las Vegas NV http://www.bellagio.com J.J. Stith (Juanita) draws her greatest inspriration from the guests and co-workers at the Bellagio. Her incredible desserts, the crowning course in Aqua, are delicious, inventive, and beautiful, all at the same time. In Stith´s world, amaranth nougatines, candied tangerines, and basil sauce garnish Grand Marnier crème [...]
Johnson, Stephen
Tuesday, June 30th, 2009Stephen Johnson The Blue Room Boston MA taped at Hamersley’s Bistro, Boston http://www.theblueroom.net Inspired by his grandmother´s strawberry shortcake, an interest in food as a means of transmitting cultural values, and ‚“the desire to work with my hands, standing up,‚” Stephen Johnson began his culinary career. With no formal training but with an intense desire [...]
Crème Fra√Æche
Tuesday, May 26th, 2009Crème 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 [...]
Crème Anglaise
Friday, May 15th, 2009Crème Anglaise Makes 2 cups 4 egg yolks 1/3 sugar 1-1/2 cups milk, heated 1 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla extract 1 tablespoon butter at room temperature (optional) In a medium, heavy saucepan, whisk the egg yolks over low heat until they are pale incolor. Whisk in the sugar 1 [...]
Two premiere chocolate producers come to Dallas to share wisdom …
Saturday, May 26th, 2012Aside from the thrill of meeting two nationally-renowned chocolate players, the draw for a number of attendees was the opportunity to revisit the famed Patric 67% chocolate cake made by pastry chef Rhonda Ruckman at her now-defunct …
Creative Review – The Designers Republic Is Dead; Long Live The …
Saturday, May 26th, 2012Oo..Ooo..Just one other (quite anorakish) NYSushi thing…I totally clocked the use of the Hong Kong based Garden Bakery ‘chef device’ in the NYSushi logo…I’ve been wanting to get that off my chest for years!! ; ) Andy 2009-01-23 19:52:56 … That’s really sad, I grew up thinking I might work with them one day. I’ll will always remember you, Design Republic. Robert Porter 2009-01-24 01:14:48 …
New Dallas restaurant Rathbun's Blue Plate Kitchen whets appetite …
Saturday, May 26th, 2012Regarding Iron Chef, did I miss the episode in which Roger Kaplan beat Masaharu Morimoto in the Catfish Battle? Because Roger Kaplan is the name appearing on the menu as “Chef” of Rathbun’s Blue Plate Kitchen–the same Kaplan associated …
Official press release announcing opening of Samar by Stephan …
Saturday, May 26th, 2012Samar by Stephan Pyles is the incarnation of Chef Stephan Pyles‘ lifelong travels, incorporating the flavors and essence of Spain, India, and the Eastern Mediterranean. The Arabic word Samar, translates to mean late night conversation, …
Dallas chefs win Trinity River shoot-out at Milestone Culinary …
Saturday, May 26th, 2012Emcee Richard Chamberlain and chef Jon Bonnell. (Click photo to see entire gallery). Emcee Richard Chamberlain and chef Jon Bonnell. The event was billed as “The Trinity River Chef Showdown,” a contest pitting two chefs from Dallas …
