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Tuesday, November 10th, 2009
Poached Pear Stuffed with Ice Cream Gabino Sotelino, Ambria Chicago IL Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears. Serves 4 Pears 2 cups water 2 cups dry white wine 2 cups sugar Zest of 1 lemon [...]
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Tags: Ambria Chicago Il, Caramel Sauce, Chocolate Garnish, Chocolate Sauce, Cocoa Powder, Cup Cocoa, Dark Chocolate, Dessert Plate, Dry White Wine, Heavy Whipping Cream, Lemon Zest, Light Chocolate, Orange 1, Poached Pears, Raspberry Puree, Vanilla Bean, Vanilla Ice, Vanilla Ice Cream, White Chocolate, Winter Pears
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Friday, October 30th, 2009
Cappone Farcito al Forno (Stuffed Roast Capon) Andrea Apuzzo Andrea’s Metairie LA Andrea Apuzzo’s Stuffed Capon is authentically Italian — just like Andrea (that’s pronounced An-DRAY-ah) himself. He serves it with his tortellini; recipes for the capon, stuffing, sauce, tortellini, and tortellini stuffing follow. This dish can turn any day into a holiday. Serves 8 [...]
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Tags: Celery Stalks, Chicken Livers, Clove Garlic, Dry Vermouth, Dry White Wine, Freshly Ground Black Pepper, Garlic Clove, Grated Parmesan, Ground Nutmeg, Ground Veal, Italian Parsley, Italian Sausage, Olive Oil Sauce, Roast Capon, Rosemary Sprig, Tablespoon Flour, Tablespoon Olive Oil, Tablespoon Tomato Paste, Tablespoon Water, Tortellini Recipes
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Thursday, October 29th, 2009
Oysters de Ville Susan Spicer The Bistro at Maison de Ville New Orleans New Orleans chefs dream up endless ways to serve the city’s fresh salty oysters. Susan Spicer wraps hers into crisp filo packets, managing to include wine-mushroom ragout and spinach leaves along the way. Serves 4 1 dozen fresh oysters 2 shallots, chopped [...]
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Tags: Bistro At Maison De Ville, Button Mushrooms, Cup Bread Crumbs, Cup Wine, Dry White Wine, Fresh Oysters, Ground Nutmeg, Light Sprinkling, Maison De Ville New Orleans, Melted Butter, Mushroom Ragout, New Orleans Chefs, Oyster Mushrooms, Paper Towels, Salt And Pepper, Salty Oysters, Shallot, Shallow Pan, Tablespoon Butter, White Pepper
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Wednesday, October 14th, 2009
King Trout’s Mummy Daniel Bonnot Consultant/Instructor New Orleans LA; Nyons, France Trout “mummies,” wrapped in phyllo dough shrouds, are served on catafalques made of flash-fried parsley and pink grapefruit sections. Grapefruit beurre blanc naps the sections. Both the trout dressing and the beurre blanc are accented with Ricard, an anise-flavored liqueur. The parsley and the [...]
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Tags: Anise Flavored Liqueur, Beurre Blanc, Bonnot, Dry White Wine, Grapefruit Juice, Grapefruit Sections, Inch Pieces, Mummies, Nyons, Paper Towels, Parchment Paper, Pink Grapefruit, Pink Grapefruits, Salt And Pepper, Shallots, Sheet Pan, Shrouds, Speckled Trout, Teaspoon Pepper, Teaspoon Salt
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Saturday, October 10th, 2009
Roasted Baby Bat (Stuffed Quail on Dusky Rice) Daniel Bonnot New Orleans LA Stuffed quail is wrapped in “bat wings” (cabbage leaves) and served on a bed of wild and brown rice. Slices of andouille sausage — a smoked sausage — are used to create “ears” on the “baby bats.” Delicious, and fun. The stuffing [...]
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Tags: Baby Bat, Bat Wings, Bell Pepper, Black Pepper, Bonnot, Bread Cubes, Cloves Garlic, Cup Pecans, Dry White Wine, Green Onions, Ground Coriander, Ground Pepper, Pan Juices, Pan Sauce, Rice Bed, Slices Bacon, Smoked Sausage, Teaspoon Salt, Teaspoons Salt, Veal Stock
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Saturday, October 3rd, 2009
Zucchini Cream with Crayfish and White Truffle Heinz Hanner Kronprinz Mayerling Mayerling, Austria A puree of zucchini anchors enormous crawfish which have been cooked with bay leaves, juniper berries, and peppercorns. Chef Hanner gets his huge crawfish from Turkey. Smaller domestic crawfish may be used (double the quantity per person); large prawns may also be [...]
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Tags: Beef Stock, Clove Garlic, Crawfish Season, Crayfish, Cup Spinach, Dry White Wine, Freshly Ground Black Pepper, Ground Pepper, Ground White Pepper, Hanner, Inch Chunks, Juniper Berries, Kronprinz, Mayerling, Pepper Mash, Prawns, Red Drain, Salt And Pepper, Tablespoon Olive Oil, White Truffle
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Friday, September 11th, 2009
Apple Complicity Hans Schadler The Williamsburg Inn Williamsburg VA Makes 2 baked apples The big apple dessert! Baked apples were a favorite dessert in colonial Virginia. In his updated version, Williamsburg Chef Hans Schadler stuffs the apples with a mixture of diced apples and dried fruits, and serves them with a light cider sauce. Cider [...]
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Tags: Apple Dessert, Baked Apples, Cider Sauce, Cottage Cheese, Cup Apple Cider, Cup Maple Syrup, Diced Apples, Dried Currants, Dried Fruits, Dry White Wine, Egg White, Egg Yolks, Granny Smith Apples, Grated Lemon Zest, Grated Orange Zest, Green Apples, Inch Dice, Red Delicious Apples, Teaspoon Nutmeg, Williamsburg Inn
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Monday, September 7th, 2009
Squab with Cabbage and Truffled Mashed Potatoes Christian Delouvrier Les Celebrites New York NY Every ounce of flavor is magnified and brought to the plate in this elegant dinner of pigeon with truffled mashed potatoes and baby vegetables. Even after the sauce is cooked and the pigeon carved, the bones are used to get just [...]
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Tags: Baby Carrots, Baby Vegetables, Baked Potato, Bay Leaf, Chanterelles, Dartagnan, Dry White Wine, Elegant Dinner, Garlic Clove, Garlic Cloves, Giblet, Ground Pepper, Kitchen Twine, Sauteed Mushrooms, Shiitake Mushrooms, Sprig, Squab, Thyme, Unsalted Butter, White Truffle Oil
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Wednesday, September 2nd, 2009
Cream of Mussel Soup with Marrow Dumplings Andre Soltner Lutece New York NY This light cream soup flavored with mussels includes the luxurious extra touch of marrow quenelles, poached in chicken stock. Because you will cook many mussels to flavor the broth, you will have the added bonus of extra mussels to serve at another [...]
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Tags: 2 Quarts, Added Bonus, Andre Soltner, Bread Crumbs, Chervil, Chopped Chives, Chopped Parsley, Cream Of Wheat, Cream Soup, Dry Bread, Dry White Wine, Egg Yolks, Grated Nutmeg, Ground Pepper, Heavy Whipping Cream, Lutece New York, Mussels, Quart Chicken Stock, Salt And Pepper, Sand Wash
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Tuesday, September 1st, 2009
Lobster Souffle Daniel Bonnot Chez Daniel Metairie LA In classic French tradition, golden puffed lobster souffles arrive at the table nestled in cornucopias made of white linen napkins. Only a fork is needed to eat this lovely souffle. This recipe seems very long. You are preparing and breaking apart two lobsters, and preparing two sauces [...]
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Tags: Aluminum Foil, Black Truffle, Bonnot, Celery Stalks, Cornucopias, Cup Brandy, Cup Fish Stock, Dry White Wine, Egg Whites, Egg Yolk, French Tradition, Garlic Cloves, Heavy Whipping Cream, Paper Doilies, Purpose Flour, Sprig Thyme, Tablespoon Tomato Paste, Thin Slices, Tight Spiral, White Linen Napkins
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