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Tuesday, September 29th, 2009
Bermuda Wahoo and Lentils with Foie Gras Marcus Wesch Stonington Beach Hotel Bermuda This dish is an inventive mix of fish and meat, with the seared wahoo sauced with a rich foie gras sauce. This same sauce is also mixed into the lentils which accompany the fish. Potato rosti form a base for the fish [...]
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Tags: Bouquet Garni, Celery Stalk, Chicken Stock, Cooking Basics, Foie Gras, Garlic Cloves, Ground Pepper, Heavy Whipping Cream, Kosher Salt, Lentils, Olive Oil Sauce, Paper Shred, Parchment Paper, Sauternes, Stonington Beach Hotel, Stonington Beach Hotel Bermuda, Tablespoon Olive Oil, Tablespoon Water, Thyme Sprigs, Wesch
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Monday, September 7th, 2009
Squab with Cabbage and Truffled Mashed Potatoes Christian Delouvrier Les Celebrites New York NY Every ounce of flavor is magnified and brought to the plate in this elegant dinner of pigeon with truffled mashed potatoes and baby vegetables. Even after the sauce is cooked and the pigeon carved, the bones are used to get just [...]
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Tags: Baby Carrots, Baby Vegetables, Baked Potato, Bay Leaf, Chanterelles, Dartagnan, Dry White Wine, Elegant Dinner, Garlic Clove, Garlic Cloves, Giblet, Ground Pepper, Kitchen Twine, Sauteed Mushrooms, Shiitake Mushrooms, Sprig, Squab, Thyme, Unsalted Butter, White Truffle Oil
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Friday, September 4th, 2009
Sauteed Yellowfin Tuna Salad Eric Ripert Le Bernardin New York NY In the hands of James Beard 2003 ‚“Best Chef‚” Eric Ripert, the humble tuna salad achieves perfection . Thin seared slices of tuna are arranged on a bed of greens and chopped mixed herbs, dressed with truffle vinaigrette. The tuna is seasoned with rock [...]
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Tags: 1 Tablespoon, 1 Teaspoon, Assorted Greens, Black Truffle, Eric Ripert, Extra Virgin Olive Oil, Grill Pan, Ground Pepper, James Beard, Le Bernardin New York, Little At A Time, Rock Salt, Salt And Pepper, Salt Pepper, Teaspoon Dijon Mustard, Thin Slices, Truffle Oil, Tuna Salad, Virgin Olive Oil, Yellowfin Tuna
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Thursday, September 3rd, 2009
Fillet of Rabbit Salad Patrick Grangien Café Shelburne Shelburne VT Slices of rabbit loin, browned on the outside and rare in the center, are displayed on a bed of baby greens and sauteed mushrooms. The warm salad is dressed with a mixture of pan juices and balsamic vinegar, accented with tomatoes and herbs. A thin [...]
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Tags: Button Mushrooms, Chervil, Chopped Herbs, Fresh Herbs, Ground Pepper, Loins, Mixed Baby Greens, Mushroom Slices, Oil Vinegar, Pan Juices, Rabbit Season, Salad Plate, Salt And Pepper, Sauteed Mushrooms, Shallots, Shelburne Vt, Shiitake Mushrooms, Sprig, Thin Slice, Warm Salad
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Wednesday, September 2nd, 2009
Cream of Mussel Soup with Marrow Dumplings Andre Soltner Lutece New York NY This light cream soup flavored with mussels includes the luxurious extra touch of marrow quenelles, poached in chicken stock. Because you will cook many mussels to flavor the broth, you will have the added bonus of extra mussels to serve at another [...]
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Tags: 2 Quarts, Added Bonus, Andre Soltner, Bread Crumbs, Chervil, Chopped Chives, Chopped Parsley, Cream Of Wheat, Cream Soup, Dry Bread, Dry White Wine, Egg Yolks, Grated Nutmeg, Ground Pepper, Heavy Whipping Cream, Lutece New York, Mussels, Quart Chicken Stock, Salt And Pepper, Sand Wash
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Monday, August 31st, 2009
Navaron of Lamb with Vegetables Jean-Louis Palladin Jean-Louis at the Watergate Washington DC Jean-Louis Palladin, called the best chef of the 20th century, turns his skills to the humble stew. Pieces of lamb shoulder are stewed in a rich mixture of wine, stock, and sauteed vegetables. Even Virginia ham adds its flavor to the mix. [...]
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Tags: Bay Leaf, Celery Stalks, Dry White Wine, Garlic Cloves, Ground Pepper, Inch Pieces, Jean Louis Palladin, Lamb Shoulder, Olive Oil Sauce, Pan Juices, Rich Mixture, Salt And Pepper, Sauteed Vegetables, Sprig Thyme, Thyme Sprigs, Tomato Paste, Veal Stock, Virginia Ham, Wine Stock, Wooden Spoon
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Wednesday, August 5th, 2009
Cream of Mussel Soup with Marrow Dumplings Andre Soltner Lutece New York NY This light cream soup flavored with mussels includes the luxurious extra touch of marrow quenelles, poached in chicken stock. Because you will cook many mussels to flavor the broth, you will have the added bonus of extra mussels to serve at another [...]
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Tags: 2 Quarts, Added Bonus, Andre Soltner, Bread Crumbs, Chervil, Chopped Chives, Chopped Parsley, Cream Of Wheat, Cream Soup, Dry Bread, Dry White Wine, Egg Yolks, Grated Nutmeg, Ground Pepper, Heavy Whipping Cream, Lutece New York, Mussels, Quart Chicken Stock, Salt And Pepper, Sand Wash
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Sunday, August 2nd, 2009
Carpaccio of Sirloin Seth Raynor The Boarding House Nantucket MA Unlike the classic Italian carpaccio that is merely drizzled with oil, this American version adds three flavors of aioli, roasted pepper bruschetta, and spicy onion rings. This dish is easy to create, and it looks as good as it tastes. The meat and sauces may [...]
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Tags: Boarding House Nantucket, Chili Powder, Dull Side, Egg Yolk, Freshly Ground Black Pepper, Garlic Cloves, Ground Cumin, Ground Pepper, Meat Pounder, Mild Vegetable Oil, Purpose Flour, Red Bell Peppers, Spicy Onion Rings, Tablespoon Cayenne Pepper, Tablespoon Dijon Mustard, Tablespoon Water, Teaspoon Water, Three Flavors, Virgin Olive Oil, Yellow Onion
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Friday, July 31st, 2009
Seafood Fajitas Mark Holger Santa Fe Restaurant New Orleans These ‚“open-faced‚” fajitas present the wealth of the sea with a southwestern kick. Each arrives at the table with a tortilla along with rice, beans, and seafood, and its perfectly possible to fill the tortilla ‚Äî but more likely the diners will enjoy each part of [...]
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Tags: Assorted Seafood, Black Beans, Brown Gravy, Chopped Parsley, Crawfish Tails, Fajitas, Flour Tortilla, Frog Leg, Green Onions, Ground Pepper, Icirc, Market 1, Salt And Pepper, Santa Fe Restaurant, Soft Shell Crab, Southwestern Kick, Spice Blend, Sweet Corn Kernels, Tablespoon Oil, Wooden Spoon
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Wednesday, July 29th, 2009
Hamachi with Herb Salad and Truffle Vinaigrette Elka Gilmore Elka San Francisco CA Hamachi, a farm-raised yellowfin tuna, is perfect for searing the exterior while leaving the center virtually raw. Gilmore presses herbs on the hamachi, sears them quickly, then chills the fish. She serves the sliced fish on a bed of leeks and truffles [...]
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Tags: Bunches, Chervil, Chives, Chopped Herbs, Cup Flour, Cup Olive Oil, Ground Pepper, Hamachi, Herb Salad, Leeks, Medium Bowl, Medium Saucepan, Paper Towels, Pepper Press, Salt And Pepper, Sears, Sherry Vinegar, Thick Slices, White Truffle Oil, Yellowfin Tuna
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