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Roasted Game Hen with Goat Cheese and Spinach
Friday, June 19th, 2009Roasted Game Hen with Goat Cheese and Spinach
Steven Schaefer
The Ritz Carlton Amelia Island
Amelia Island, Florida
Serves 4
Confit is an old-fashioned alternative to roasting goose or duck legs. Here the frugal chef makes good use of the legs and thighs of the game hen to prepare a delicious confit that adds flavor and texture to the filling. [...]
Warm Apple Soup
Wednesday, June 10th, 2009Warm Apple Soup
Keegan Gerhard
The Ritz-Carlton Naples
Naples FL
Here´s a highly unusual variation on the pour-soup-over-toasted-bread theme: a warm dessert soup using apples, with cinnamon-toasted brioche taking the place of the bread.
Serves 4
Apple Soup
4 large Red Delicious apples
1/4 cup lemon juice
1 Granny Smith apple
1 Red Delicious apple
1 Golden Delicious apple
3 teaspoons ground cinnamon
1-1/2 cup sugar
Eight 4-inch brioche [...]
Veal Fillet Medallions with Asparagus and Herbs
Friday, June 5th, 2009Veal Fillet Medallions with Asparagus and Herbs
Werner Matt
La Scala, Vienna Plaza
Vienna, Austria
Tender veal medallions are browned, then poached with vegetables and herbs. They are served with asparagus stalks and mixed fresh vegetables. Note that the asparagus stock shows up in the veal poaching liquid, and the trimmed ends of the asparagus stalks reappear in the [...]
