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Crème Caramel
Friday, November 13th, 2009Crème Caramel Gerard Crozier Crozier’s New Orleans LA Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top. Serves 15 1/2-cup servings Caramel 1/2 cup sugar 1/4 cup water Custard 4 cups milk 1/2 [...]
Green Tea Ice Cream
Thursday, November 12th, 2009Green Tea Ice Cream Yoshi Katsumura Yoshi’s Cafe Chicago IL This refreshing and unusual ice cream is a wonderful finish for a heavy dinner. Chef Yoshi serves his with raspberry sauce and fresh fruit. Use the freshest fruit available locally in season. Serves 15 – 18 1 quart milk 1/2 ounce powdered Japanese green tea [...]
Restaurant Secrets to Creating an Incredible Meal
Tuesday, October 6th, 2009According to Rick Tramonto, chef and owner of Osteria di Tramonto in Chicago, neither. He imitates his grandmother, who added “a pinch of baking powder to the raw egg mixture.” Then, Tramonto makes sure that his pan is hot and “whisks …
Lemon Zabaglione with Mixed Citrus Fruit
Tuesday, September 29th, 2009Lemon Zabaglione with Mixed Citrus Fruit Luciano Bossegia Cardinale Sao Paulo, Brazil This dessert is filled with bright citrus taste. Orange and grapefruit segments are caramelized, then piled into dessert bowls and covered with lemon zabaglione. Citrus zest and sugar is sprinkled over the tops and browned with a small kitchen torch. You may brown [...]
Coffee-Butterfinger Crunch Ice Cream
Wednesday, August 12th, 2009Coffee-Butterfinger Crunch Ice Cream Paul Milne 208 Talbot St. Michaels, Maryland from the Great Chefs of the East cookbook The ingenious part of this easy-to-make ice cream is the texture and flavor added by the candy bars. Any crunchy candy may be used in place of Butterfingers, or you may adapt the concept to your [...]
Green Tea Ice Cream
Saturday, August 8th, 2009Green Tea Ice Cream Yoshi Katsumura Yoshi´s Cafe Chicago IL This refreshing and unusual ice cream is a wonderful finish for a heavy dinner. Chef Yoshi serves his with raspberry sauce and fresh fruit. Use the freshest fruit available locally in season. Serves 15 ‚Äì 18 1 quart milk 1/2 ounce powdered Japanese green tea [...]
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 [...]
Crème Caramel
Monday, July 13th, 2009Crème Caramel Gerard Crozier Crozier´s New Orleans LA Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top. Servings: 15 1/2-cup servings Preparation time: 1 hour Caramel 1/2 cup sugar 1/4 cup water Custard [...]
Browned Cream Cheese Omelet with Vanilla Sauce and Cherries
Saturday, May 30th, 2009Forget all about breakfast: here is a better use for eggs. This sweet omelet, made with the traditional cheesecake combination of cream cheese, sour cream, and lemon zest, is a fluffy alternative to heavy desserts. Simple vanilla sauce and fresh cherries poached with cinnamon and Kirschwasser are the perfect accompaniments.
