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Cookbook cues: The Craft of Baking by Karen DeMasco and Mindy Fox – Isthmus
Wednesday, March 24th, 2010|
Cookbook cues: The Craft of Baking by Karen DeMasco and Mindy Fox
Isthmus Pastry chef Karen DeMasco eschews trendy techniques and ingredients for a more traditional approach to dessert. Formerly part of Tom Colicchio's stable of … and more » |
you'll want it to be your place southcoasttoda…
Thursday, February 18th, 2010indulge at scordato’s vivace arizona daily star, az – mar 1, 2006. daniel scordato should be ashamed of himself. the owner/chef of vivace restaurant has created a dessert that temps with divine decadence: the warm bread pudding ($6.25). …
Cassata Parfait Tort from Chef Warren Le Ruth
Monday, February 15th, 2010Chef Le Ruths extensive pastry background is revealed in this impressive dessert Cassata Parfait tort. It is an adaptation of Italian desserts, with sponge cake layers alternated with ricotta cheese or ice cream.
http://www.youtube.com/watch?v=9Gt7cx6MntE
Thursday, February 11th, 2010Chef Le Ruth offers two appetizers, Oyster Soup and a signature dish of the City Shrimp Remoulade followed by Medallions of Pork served with cucumbers and cap bread. The dessert is Genoise with Amaretto and Chocolate.
Wafels & Dinges on Throwdown With Bobby Flay (Video) | Midtown …
Thursday, January 21st, 2010Last night the Wafels and Dinges Truck episode of Throwdown with Bobby Flay aired, and for anybody who knows how tough it is to make the perfect Belgian. … Unlike the bread pudding Throwdown with the Dessert Truck, or some of the other episodes I’ve seen where Bobby’s talent as a chef gave him an advantage, it was pretty obvious from the crowd comments who was going to win. Congrats Thomas on your big win! You can celebrate the victory today with a waffle on 46th btw. …
Poached Pear Stuffed with Ice Cream from Chef Gabino Sotelino
Wednesday, January 20th, 2010Come visit us at www.GreatChefs.com! Great Chefs television presents selected desserts offered by eleven Great Chefs of New Orleans, San Francisco and Chicago. The first dessert is offered by Gabino Sotelino, a Great Chef of Chicago. It’s an Ice Cream Stuffed Poached Pear.
WhatsinMyBackyardBlog » Gluttony at the Ritz | where food & travel …
Tuesday, December 22nd, 2009and then dessert at Westend Bistro (Eric Ripert’s cool and tasty restaurant). Why did I not write about those experiences? I had a three-month old baby at the time and food blogging was far from my mind. But yesterday, despite the Blizzard of 2009 that hit the East Coast, we finally experienced a night full of sinful joy–eating all the chocolate confections and creations prepared by Chef Lion (spelling?) and Carolyn (pastry chef associate). Now normally, this chocolate …
Cherry-Apple Turnovers with Thaddeus DuBois at Borgata Hotel …
Wednesday, December 9th, 2009… like a fruit-filled turnover on a crisp fall day…whether an afternoon nibble or dessert! We visit the pastry kitchen at Borgata in Atlantic City for a sweets session with former White House Executive Pastry Chef, Thaddeus DuBois.
5 tours de main | Propos de Chef
Wednesday, November 25th, 2009… dessert ou une préparation salée telle qu’une vinaigrette. zesteur-fin.jpg. Zesteur fin. zester-une-orange-finement.jpg. Zester une orange finement. Enregistré dans : Comment faire ? — Jean-Michel Lorain le 2 juillet 2007 — Imprimer …
