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Strawberry Crepes
Wednesday, November 11th, 2009Strawberry Crepes Gunter Preuss Versailles New Orleans LA This is a simple and simply beautiful way to serve fresh strawberries, cuddled on crepes and blanketed with a sauce that is laced with brandy. Dust with confectioner’s sugar if you wish. Serves 4 Crepes 2 cups flour 2 tablespoons sugar 2 eggs 2 cups milk 2 [...]
Crepes with Oranges from Chef Klaus P. Helmin
Friday, October 16th, 2009TIVOLI IS A HIGH POWERED OPERATION HOUSED IN A LARGE OFFICE COMPLEX AT ROSSLYN VIRGINIA, IN THE WASHINGTON METRO AREA. CHEF/CO-OWNER KLAUS HELMIN BEGAN HIS COOKING CAREER IN HIS NATIVE GERMANY, THEN CAME TO THE US WHERE HE CHEFFED PRIMARILY IN HOTEL PROPERTIES. HIS DESSERT IS A CAKE LIKE CONFECTION, CREPES WITH ORANGES.
Sweet Onion Sauce – Master Chefs
Friday, October 9th, 2009Strain the resulting sauce and season with a little bit salt and pepper. Warm the sauce. Spoon some sauce around the crepes, and serve. : written by richard sax, photographs by nancy mcfarland. Chef: larry forgione, an american place …
rose recipes from mary sonnier
Friday, October 2nd, 2009chef mary sonnier generously shares her rose recipes! they start with unsprayed fragrant rose petals. here are recipes for rose petal sugar; rose syrup; rose petal kir royale; rose petal, lime and mint granita; and rose-scented crepes …
Rose recipes from Mary Sonnier
Monday, September 28th, 2009Chef Mary Sonnier generously shares her rose recipes! They start with unsprayed fragrant rose petals. Here are recipes for Rose petal sugar; Rose syrup; Rose petal kir royale; Rose petal, lime and mint granita; and Rose-scented crepes …
Rose recipes from Mary Sonnier – Recipes – Times-Picayune – NOLA.com
Monday, September 28th, 2009Chef Mary Sonnier generously shares her rose recipes! They start with unsprayed fragrant rose petals. Here are recipes for Rose petal sugar; Rose syrup; Rose petal kir royale; Rose petal, lime and mint granita; and Rose-scented crepes …
Verge, Lucien
Thursday, July 9th, 2009Lucien VergeL'EscargotChicago IL While many French restaurants were transformed by the influence of nouvelle cuisine, Lucien Verge’s L’Escargot remained a bastion of the simple, honest food of provincial French cooking. In fact, customers were so thrilled by his cassoulet that they did not allow him to remove it from the menu, even during the hot [...]
Strawberry Crepes
Thursday, July 9th, 2009Strawberry Crepes Gunter Preuss Versailles New Orleans LA This is a simple and simply beautiful way to serve fresh strawberries, cuddled on crepes and blanketed with a sauce that is laced with brandy. Dust with confectioner´s sugar if you wish. Servings: 4 Preparation time: 40 minutes Crepes 2 cups flour 2 tablespoons sugar 2 eggs [...]
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, [...]
Rose recipes from Mary Sonnier | New Orleans Recipes – NOLA.com
Saturday, January 21st, 2012Rose recipes from Mary Sonnier. By Judy Walker. February 12, 2009, 4:59AM. Chef Mary Sonnier generously shares her rose recipes! They start with unsprayed fragrant rose petals. Here are recipes for Rose petal sugar; Rose syrup; …
