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Stuffing for All – Thanksgiving-Inspired Recipes! – Daily Stuff
Sunday, November 29th, 2009Chef Lydia Shire, Scampo. 6 Tbsp. unsalted butter. 1/4 cup of yellow cornmeal, plus a bit more for the dish and the top of the souffle. 1 lb. slab bacon cut into lardoons or batons. 1/2 cup flour. 1 1/2 pints of shucked oysters, chopped …
Gebratene Ganz Mit Sahne Sosse
Saturday, October 24th, 2009Gebratene Ganz Mit Sahne Sosse
(Roast Goose with Gravy)
Gunter Preuss
Broussard’s
New Orleans LA
Chef Gunter Preuss’ roast goose is a traditional holiday German dish, served with spiced red cabbage and potato dumplings. The goose is browned in a hot oven, then the temperature is reduced for slower roasting. Apples, onion, and rosemary are stuffed in the cavity and [...]
Venison Medallions with Creamed Cabbage and Slip Dumplings
Thursday, October 8th, 2009Venison Medallions with Creamed Cabbage and Slip Dumplings
Stefan Hierzer
Hotel Imperial
Vienna, Austria
Venison medallions are served with creamed cabbage to which a tiny bit of nutmeg is added, and sauteed dumplings. Trim the venison ahead of time and use the bones and trimmings to make a rich stock, which will then form the basis of your demi-glace. [...]
Bing Cherry Clafouti
Sunday, August 30th, 2009Bing Cherry Clafouti
Thierry Rautureau
Seattle WA
Chef Thierry Rautureau makes the most of Washington´s fresh cherries with this dessert, which he makes with fresh poached cherries. But he also gives instructions for making preserved cherries, which can be used in the clafouti. Clafouti is a traditional French dessert in which cherries are embedded in a batter and [...]
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 with truffle vinaigrette. The [...]
Stanford Court Bread Pudding
Tuesday, July 14th, 2009Stanford Court Bread Pudding
Christian Iser, with Jim Dodge
Fournou´s Ovens
Stanford Court Hotel
San Francisco CA
Bread Pudding is one of the great comfort foods, and a wonderful use for day-old bread. At the Stanford Court, bread pudding is made with brioche layered with apples and raspberries, an uptown version of a down home favorite. You could purchase brioche [...]
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, or pork; substitute chicken [...]
Frangipane Filling
Wednesday, May 6th, 2009Frangipane Filling
2-1/4 cups (4-1/2 sticks) unsalted butter
1-1/2 cups sugar
2 cups almond powder
4 whole eggs
3/4 cup flour
3 tablespoons rum
To prepare the frangipane: In the bowl of an electric mixer or food processor, cream the butter and sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, and beat for another [...]
7 Mardi Gras Recipes… « making SundaySauce…
Wednesday, December 31st, 1969Compliments of Chef Patrick Mould This is a hunter’s dream; if you don’t have a hunter in the family, a domestic duck works fine. The mirliton, which are also referred to as vegetable pears or chayote squash, make a nice …
7 Mardi Gras Recipes…
Wednesday, December 31st, 1969Chef Tory McPhail Grilled Black Drum, Wild Shrimp and Blue Crab over Sliced Creole Tomatoes, Basil and Grilled Corn Butter Makes 8 servings 1 pound Black Drum fillets 1/3 pound, 10/12 count White Shrimp – head on, or 4 whole shrimp …
