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marinated eggplant
Monday, October 12th, 2009(it will hold for 2 days at room temperature or up to 2 weeks in the refrigerator.) unmold onto a serving plate and serve at room temperature. source: great chefs of san francisco, avon books, 1984 chef: adriana giramonti, …
A diabetic chef's guide to balance and flavor
Friday, October 2nd, 2009In his first cookbook, the great California chef Jeremiah Tower featured a dish called eggs in hell, Spanish-style. I devised my own interpretation of eggs in hell. It’s devilishly red and appropriately spicy, with runny yolks that make …
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 [...]
Ice Cream Variations:
Tuesday, May 26th, 2009Ice Cream Variations: Vanilla Ice Cream Split 1 vanilla bean lengthwise and add it to the cream mixture before cooking. Remove the bean pieces before adding the eggs. Or, stir 1 tablespoon vanilla extract into the chilled ice cream base and freeze in an ice cream machine according to the manufacturer´s directions. Fruit ice cream: [...]
Frangipane (Almond Cream)
Tuesday, May 26th, 2009Frangipane (Almond Cream) per Chef Gary Danko Makes 1-1/2 cups Frangipane (Almond Cream) 1/2 cup (3 ounces) almond paste 1 tablespoon confectioner´s sugar, sifted 1/2 teaspoon grated lemon zest 3 tablespoons unsalted butter at room temperature 1 egg, beaten 1-1/2 tablespoons flour In a medium bowl, blend together the almond paste, confectioner´s sugar, and zest. [...]
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 [...]
Mayonnaise
Wednesday, May 6th, 2009Mayonnaise Makes 1-1/2 cups 1 teaspoon Dijon mustard 2 egg yolks Salt and white pepper to taste 2 cups peanut or other vegetable oil 2 tablespoons white wine vinegar or fresh lemon juice Using a whisk or an electric beater, beat the mustard, egg yolks, salt, and pepper in a medium bowl until thick. Gradually [...]
Frangipane Filling
Wednesday, May 6th, 2009Frangipane Filling 2-1/4 cups (4-1/2 sticks) unsalted butter 1-1/2 cups sugar 2 cups almond powder 4 whole eggs 3/4 cup flour 3 tablespoons rum To prepare the frangipane: In the bowl of an electric mixer or food processor, cream the butter and sugar until the mixture is light and fluffy. Beat in the eggs, one [...]
Is good taste recession-proof?
Thursday, April 16th, 2009Tim Hayward, writing in The Guardian in the U.K., opines that while the ‚“culinary wave‚” may be breaking in the current recession
