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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 [...]
Coffee-Butterfinger Crunch Ice Cream
Wednesday, August 12th, 2009Coffee-Butterfinger Crunch Ice Cream Paul Milne 208 Talbot St. Michaels, Maryland from the Great Chefs of the East cookbook The ingenious part of this easy-to-make ice cream is the texture and flavor added by the candy bars. Any crunchy candy may be used in place of Butterfingers, or you may adapt the concept to your [...]
Milk Chocolate Caramel Creme Brulee
Friday, July 24th, 2009Milk Chocolate Caramel Creme Brulee Kate Chorlton Park Avenue Cafe, New York Crème brulee, with its glassy melted sugar top, is always popular. Shatter the tops on these and you´ll enjoy a creamy chocolate-caramel blend. Cooking in a water bath ensures that the bottom and sides cook evenly. Makes 24 – 2‚” ramekins or 12 [...]
Fromage Blanc Ice Cream with Blueberry Caramel and Strawberries
Wednesday, June 3rd, 2009Fromage Blanc Ice Cream with Blueberry Caramel and Strawberries Killian Weigand Excelsior Boston MA Special for summer´s Red-White-and-Blue Celebration: a festive dessert with all three colors by Chef Killian Weigand of Lydia Shire´s new Excelsior in Boston, patriotic territory indeed. Pyramids of white fromage blanc ice cream are paved with bright red strawberry slices. Then [...]
Ice Cream Variations:
Tuesday, May 26th, 2009Ice Cream Variations: Vanilla Ice Cream Split 1 vanilla bean lengthwise and add it to the cream mixture before cooking. Remove the bean pieces before adding the eggs. Or, stir 1 tablespoon vanilla extract into the chilled ice cream base and freeze in an ice cream machine according to the manufacturer´s directions. Fruit ice cream: [...]
Ice Cream
Tuesday, May 26th, 2009Ice Cream Ice Cream Base Makes 3 cups 2 cups heavy (whipping) cream 1/2 cup half-and-half 8 egg yolks 1 cup sugar In a heavy medium saucepan over medium-high heat, bring the cream and half-and-half to a boil. Meanwhile, beat the egg yolks with the sugar in a medium bowl until light and fluffy, 6 [...]
Green Tea Ice Cream
Tuesday, May 26th, 2009Green Tea Ice Cream Gale O´Malley Hilton Hawaiian Village Honolulu HI Makes 1-1/2 pints 2 cups heavy (whipping) cream 1/2 cup half-and-half 1 vanilla bean, halved lengthwise, or 1 tablespoon vanilla extract 5 ‚“tea bags‚” or 3 tea balls filled with green tea 8 egg yolks 1 cup sugar In a heavy medium saucepan, combine [...]
Ice Cream and Sorbet
Tuesday, May 26th, 2009Ice Cream and Sorbet Ice Cream Base Makes 3 cups 2 cups heavy (whipping) cream 1/2 cup half-and-half 8 egg yolks 1 cup sugar In a heavy medium saucepan over medium-high heat, bring the cream and half-and-half to a boil. Meanwhile, beat the egg yolks with the sugar in a medium bowl until light and [...]
progres with grand marnier iii (mousse)
Monday, January 30th, 2012… whisk egg yolks and syrup. fold egg syrup mixture into chocolate/cream mixture and mix with a spatula. set aside for use in the rest of the progres with grand marnier recipe. chef: roberto gerometta, chez michel, san francisco, ca.
progres with grand marnier iii (mousse)
Monday, January 30th, 2012fold egg syrup mixture into chocolate/cream mixture and mix with a spatula. set aside for use in the rest of the progres with grand marnier recipe. source: great chefs of san francisco, avon books, 1984 chef: roberto gerometta, …
