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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 [...]
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 [...]
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 [...]
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, [...]
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 [...]
Sopa de Crepas de mi mama (My mother's layered crepe party dish)
Friday, September 3rd, 2010This 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 …
Friday, September 3rd, 2010This 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. …
