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Lobster Souffle
Tuesday, September 1st, 2009Lobster Souffle Daniel Bonnot Chez Daniel Metairie LA In classic French tradition, golden puffed lobster souffles arrive at the table nestled in cornucopias made of white linen napkins. Only a fork is needed to eat this lovely souffle. This recipe seems very long. You are preparing and breaking apart two lobsters, and preparing two sauces [...]
La Symphonie Neptune
Monday, August 10th, 2009La Symphonie Neptune Daniel Bonnot Consultant New Orleans/France/Brazil Beautifully arrayed around a circle of pale sole filled with salmon mousse, the shrimp, scallops, and crawfish (or a mixture of the best fresh seafood available to you locally) are a tribute to the bounty of the sea. Two small side notes: tourneed mushrooms are large round [...]
Herb-crusted Red Snapper with Pine Nut-Herb Sauce
Thursday, June 25th, 2009Herb-crusted Red Snapper with Pine Nut-Herb Sauce Anoosh Shariat Shariat´s Louisville, Kentucky Pine nut sauce, laced with herbs and wine, finishes this dish, with the seared snapper crowning aromatic vegetables. The choice of turnips, green asparagus tips, and purple asparagus tips provides both color and lots of flavor. Serves 4 Sauce 2 tablespoons pine nuts [...]
Nage of Dover Sole Riveria
Friday, June 19th, 2009Nage of Dover Sole Riveria Jean Banchet Riveria Restaurant Atlanta, Georgia A nage is a dish that begins with cooking shellfish or fish in stock, then serving it with the same stock: it is ‚“swimming,‚” the origin of the name. Jean Banchet simmers delicate sole in mussel stock with fennel julienne. The sole comes to [...]
Poached Fish with Tomatoes and Purple Basil
Wednesday, June 17th, 2009Poached Fish with Tomatoes and Purple Basil Jeremiah Tower Santa Fe Bar and Grill Berkeley CA Drenched in butter which has been flavored with tomatoes and purple basil, these fillets are succulent and delicious. This is a wonderful way to cook fish fillets, leaving the fish very moist. The ‚“cap‚” of parchment paper acts as [...]
