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Traditional Roast Turkey
Thursday, October 15th, 2009Traditional Roast Turkey
Richard Worthington
Le Meridien Hotel
New Orleans
This version of roast turkey celebrates Richard Worthington’s British roots. Three stuffings, two featuring other meats, are used for this quite traditional feast.
Serves 10 – 12
Truffle Stuffing
1 pound boneless chicken breast, skinned and minced
2 egg whites
1/2 – 3/4 cup heavy (whipping) cream
1 ounce finely chopped truffles (fresh mushrooms may [...]
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 [...]
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 [...]
Basic Crepes
Tuesday, May 26th, 2009Basic Crepes
adapted from
Jonathan Eismann
Pacific Time
Makes 8 to 10
Crepes
1/2 cup all-purpose flour
1/4 cup milk
1/4 cup water
1 tablespoon dry Sake
1 large egg
1 egg yolk
1-1/2 tablespoons peanut oil
Pinch of salt
2 to 4 tablespoons unsalted butter
To make the crepe batter: In a blender or food processor, blend the flour, milk, water, Sake, egg and egg yolk, peanut oil, and [...]
Sopa de Crepas de mi mama (My mother's layered crepe party dish)
Wednesday, December 31st, 1969This version was developed by Ed Bonuso, the original pastry chef at Zarela. 3/4 cup finely ground yellow cornmeal; Pinch of salt; l cup all-purpose flour, sifted before measuring; 4 eggs; 2 cups half and half; l cup milk …
Sopa de Crepas de mi mama (My mother's layered crepe party dish …
Wednesday, December 31st, 1969This version was developed by Ed Bonuso, the original pastry chef at Zarela. 3/4 cup finely ground yellow cornmeal; Pinch of salt; l cup all-purpose flour, sifted before measuring; 4 eggs; 2 cups half and half; l cup milk 2/3 cup melted butter … (Do not thaw before cooking; add l0 – l5 minutes to baking time.) Serves 8 or more. Number of servings (yield): 8. Meal type: lunch. Culinary tradition: Mexican. Copyright © Zarela Martinez. Recipe by on. …
