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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 [...]
Turbot in Salt Crust
Friday, October 9th, 2009Turbot in Salt Crust Jean Michel Lorain La Cote St. Jacques Joigny, France Absolutely elegant, moist turbot is sauced with a leek-cream sauce scented with bitter almond, and garnished with peppers, onions, and peas. Toasted almonds crown the fish. The fish is cooked in a salt crust and arrives at the table still in the [...]
Walnut Pie a la Mode
Saturday, July 18th, 2009Walnut Pie a la Mode Max Schacher Kenwood Restaurant and Bar St. Helena CA A classic: walnut pie, with its toasty nut flavor, is served with silky vanilla ice cream. More toasted walnuts and a sprinkle of raspberries complete the presentation. This is a two-crust pie. The pastry is chilled overnight, and the filling is [...]
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 [...]
Sweet Tomatoes Filled with Wine Country Flavors
Saturday, June 6th, 2009Sweet Tomatoes Filled with Wine Country Flavors Udy Nechutnys Jordan Winery Sonoma CA – Here is a truly different take on dessert. Vine-ripened sweet tomatoes are filled with caramelized fruits and nuts, then served in crisp tart shells. Vanilla ice cream or sorbet is the perfect accompaniment. We are so accustomed to using tomatoes as [...]
White Mousse Cake
Sunday, January 22nd, 2012Created by: john sedlar, st. Estephe, manhattan beach, calif. Genoise: 6 eggs, separated 3/4 cups sugar 1/4 cups flour 2 t mexican vanilla or 2 t vanilla mousse: 1 cups sugar 1 cups lemon juice 1 cups water peel of 3 oranges, …
"New Orleans Classic Gumbos and Soups" is best of Wohl's books so …
Sunday, January 22nd, 2012The recipes come from all kinds of people (Marcelle Bienvenu, Frank Davis, John Folse, Wohl’s husband Billy) and lots of distinguished restaurants and chefs, including one from Gautreau’s chef Sue Zemanick for Oyster, Leek and Potato soup with Fried … Susan Spicer’s signature Cream of Garlic soup and John Folse’s Smoked Wood Duck and Andouille Gumbo are here, too. The Sunseri family’s Oyster Gumbo. Makes 1 1/2 gallons. 1 1/2 cups flour. 1 cup vegetable oil or bacon fat …
Make-A-Wish® Chocolate Stars
Sunday, January 22nd, 2012source: adapted from Chef Emily Luchetti for Ghirardelli (in Bon Appetit, December 2009). For the shortbread: 4 oz bittersweet chocolate (60% cacao), chopped; 2 cups flour; 1/4 tsp salt; 1 cup unsalted butter, softened; 1/2 cup sugar …
