Search Results
President´s Cake
Monday, July 27th, 2009President´s Cake Dominique Leborgne Le Palais du Chocolat Washington, D.C. The only thing more spectacular than the appearance of this chocolate cake is its taste. Flourless chocolate cake is laced with rum syrup and layered with chocolate mousse. A strip of pure chocolate is wrapped around the cake, and it is topped with ruffles of [...]
Grand Marnier Souffle
Sunday, July 19th, 2009Grand Marnier Souffle Jean Banchet Le Francais Wheeling IL Remember when the very idea of a souffle seemed difficult? This wonderful orange-scented souffle is simplicity itself. Have the oven heated and the molds prepared ahead of time. Slip into the kitchen and prepare the batter, then set the souffles to baking. Within 20 minutes you´ll [...]
Progres with Two Chocolate Mousses
Thursday, July 16th, 2009Progres with Two Chocolate Mousses Jean Marc Loustaunau, with Pierre Pollin, Le Titi de Paris Chicago IL Dark bittersweet and white chocolate mousses layer on almond progres. Grand Marnier creme anglaise is used to sauce the plates, adding another flavor note. Progres is a crunchy cake base made of meringue mixed with ground almonds. Servings; [...]
Chocolate Bourbon and Pecan Cake
Sunday, July 12th, 2009Chocolate Bourbon and Pecan Cake John Draz The Winnetka Grill Winnetka IL This pretty flourless cake is coated with smooth shiny chocolate glaze and studded with pecans. It is flavored with more pecans and bourbon. Servings: 12 Preparation time: 3 hours (note elapsed time) 12 ounces semi-sweet chocolate, chopped 8 ounces (2 sticks) unsalted butter, [...]
Pan-seared Scallops with Zucchini and Summer Squash, Cheddar Grits Soufflé, and Salmon Roe Butter Sauce
Monday, June 29th, 2009Pan-seared Scallops with Zucchini and Summer Squash, Cheddar Grits Soufflé, and Salmon Roe Butter Sauce Guillermo Thomas The Hermitage Hotel Nashville, Tennessee Guillermo Thomas takes the South´s humble grits and gives them a maximum upgrade to accompany seared scallops and pretty roses made of summer squashes. There are many parts of this recipe, like the [...]
Crystallized Flowers
Tuesday, May 26th, 2009Crystallized Flowers Violets, rosebuds, rose petals, nasturtiums, or other edible blooms (grown without pesticides) Egg white or reconstituted egg white powder Superfine sugar Line a baking sheet or baking sheets (depending on how much you are making) with waxed paper. Paint the blossoms or petals lightly with the egg whites; cover completely. Let any excess [...]
Meringue Types
Friday, May 15th, 2009Meringue Types For any meringue, make sure bowl and beaters are clean and egg whites completely free of any yolk — even a speck of yolk or fat will prevent the meringue from foaming up. Use a bowl large enough to hold the beaten whites; egg whites can increase up to 8 times original volume [...]
Stocks
Friday, May 15th, 2009Stocks Chicken Stock Makes 12 cups 6 quarts water 5 pounds chicken bones, skin, and trimmings 2 carrots, peeled and cut into chunks 1 large onion, halved 3 garlic cloves, halved 3 celery stalks, halved 3 fresh thyme sprigs, or 1 teaspoon dried thyme 6 fresh parsley sprigs 3 bay leaves 12 black peppercorns In [...]
Tuile Cups
Wednesday, May 6th, 2009Tuile Cups Makes 8 7 tablespoons unsalted butter 7 tablespoons sugar 1/2 cup all-purpose flour 3 egg whites Preheat the oven to 350 F. Invert a large baking sheet and spray the back very lightly with vegetable oil spray. In a medium saucepan or skillet, melt the butter and sugar over low heat. Transfer the [...]
