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Chocolate Bourbon and Pecan Cake
Sunday, November 15th, 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. Serves 12 12 ounces semi-sweet chocolate, chopped 8 ounces (2 sticks) unsalted butter, cut into small pieces 8 eggs, separated [...]
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 [...]
Red Yam Flan
Sunday, November 8th, 2009Red Yam Flan Mary Sue Milliken and Susan Feniger The Border Grill Los Angeles CA Flan is a traditional Southwestern dessert, one of the many dishes of Spanish derivation now part of the repertoire. Pureed yams impart a vibrant color to the usually pale dish, as well as boosting the flavor and texture. The flan [...]
Buche de Noel (Yule Log)
Wednesday, October 28th, 2009Buche de Noel (Yule Log) Daniel Bonnot Bizou New Orleans LA Serves approximately 15 This traditional French dessert is shaped and iced to resemble a log, but inside it is a tender sponge cake moistened with rum syrup and rolled up with buttercream. Chef Bonnot includes miniature meringue mushrooms as garnish; they can be made [...]
Gebratene Ganz Mit Sahne Sosse
Saturday, October 24th, 2009Gebratene Ganz Mit Sahne Sosse (Roast Goose with Gravy) Gunter Preuss Broussard’s New Orleans LA Chef Gunter Preuss’ roast goose is a traditional holiday German dish, served with spiced red cabbage and potato dumplings. The goose is browned in a hot oven, then the temperature is reduced for slower roasting. Apples, onion, and rosemary are [...]
Kartoffelklosse (Potato Dumplings)
Wednesday, October 21st, 2009Kartoffelklosse (Potato Dumplings) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss’ alternative to mashed potatoes is a dumpling that starts out as mashed potato — then is transformed, with nutmeg, eggs, and flour, into angled cylinders of potato sprinkled with chopped parsley. The dumplings are firmer than mashed potatoes, and have that [...]
Witches’ Cauldron Soufflé
Tuesday, October 13th, 2009Witches’ Cauldron Soufflé Daniel Bonnot Bizou New Orleans LA Small pumpkins turn into cauldrons to hold soft pumpkin souffles. Blood-red strawberry puree decorates the plates around the pumpkins. Dim the lights and use lots of candles for the right atmosphere. Serves 4 4 baby pumpkins 2 cups water 1 cup brown sugar 4 ounces (1 [...]
Dracula’s Bite of Delight
Friday, October 9th, 2009Dracula’s Bite of Delight Daniel Bonnot Consultant/Instructor New Orleans LA; Nyons, France Serves 4 Two 6-inch-by-12-inch sheets of puff pastry 2 cups granulated sugar Chocolate Mousse 1 pound Swiss chocolate, chopped 2 egg yolks 1/2 cup chocolate syrup 4 cups heavy (whipping) cream Garnish 1 pint strawberries 4 tablespoons strawberry puree 2 ounces Chambord or [...]
Potato Waffle with Salmon
Tuesday, October 6th, 2009Potato Waffle with Salmon Eric Frechon Le Bristol Hotel Paris, France Traditional potato waffles — gaufrettes — are topped with pink smoked salmon fillets and garnished with caviar. They rest on a bed of tangy cream — crème fraiche seasoned with lemon juice, salt, and pepper — and grated eggs with minced chives. The combination [...]
Creme Anglaise – Great Chefs
Saturday, October 3rd, 2009Allow the milk to cool for 10 minutes. Beat the egg yolks with the sugar and gradually add the hot milk, whisking constantly. Cook the mixture in a double boiler, stirring spoon. Cool over ice water. Chef: bruce lefavour, rose et le …
