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Rotkohl (Red Cabbage)
Tuesday, October 27th, 2009Rotkohl (Red Cabbage) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead. Serves [...]
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 [...]
Lettuce Blossom
Thursday, October 22nd, 2009Lettuce Blossom The Wong Brothers Trey Yuen Mandeville LA This is wonderful finger food! Boneless chicken breast (it could be shrimp, crawfish, a different bird…) is sauteed with Asian ingredients like ginger, black mushrooms, water chestnuts, rice wine, oyster sauce, the list goes on. It is served on a platter surrounded by lettuce leaves and [...]
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 [...]
Crystal Jade Shrimp
Sunday, October 18th, 2009Crystal Jade Shrimp The Wong Brothers Trey Yuen Mandeville LA Arranged on a platter, jade-colored shrimp are surrounded by fluffy egg whites and a circle of tomato slices. Read through the recipe carefully; there are unusual techniques, and it’s better to avoid surprises. Nothing is difficult — but this is probably the first time you [...]
Watercress Soup with Caviar
Monday, October 5th, 2009Watercress Soup with Caviar Philippe Legendre George V/The Four Seasons Paris, France The peppery taste of watercress is distilled in a soup made from a few simple ingredients — butter, onion, leek, chicken stock, and cream. And that fresh watercress! Chef Legendre rinses the watercress bunches intact, holding them like bouquets. He removes the stems [...]
Zucchini Cream with Crayfish and White Truffle
Saturday, October 3rd, 2009Zucchini Cream with Crayfish and White Truffle Heinz Hanner Kronprinz Mayerling Mayerling, Austria A puree of zucchini anchors enormous crawfish which have been cooked with bay leaves, juniper berries, and peppercorns. Chef Hanner gets his huge crawfish from Turkey. Smaller domestic crawfish may be used (double the quantity per person); large prawns may also be [...]
Velours de Tomate “Grappa” and Zucchini Spaghetti with Shellfish
Friday, October 2nd, 2009Velours de Tomate “Grappa” and Zucchini Spaghetti with Shellfish Christian Morisset La Terrasse, Hotel Juana Juan des Pins, France This is a delicious mixture of shellfish, flavored with herbs and served with a fresh tomato sauce that carries a kick. By using a Japanese-style mandoline and cutting the zucchini lengthwise into very narrow strips, Chef [...]
Chicken in Pork Bladder
Thursday, October 1st, 2009Chicken in Pork Bladder Patrick Henriroux La Pyramide Vienne, France Chef Patrick Henriroux combines one of the wonderful Bresse chickens, complete with its leg tag, with wine, Port, cognac, and truffle juice in a pork bladder, seals it, and lets it poach. The bladder inflates, and this puffed balloon-like presentation is garnished with a blanched [...]
Velours de Tomate “Grappa” and Zucchini Spaghetti with Shellfish
Monday, September 28th, 2009Velours de Tomate “Grappa” and Zucchini Spaghetti with Shellfish Christian Morisset La Terrasse, Hotel Juana Juan des Pins, France This is a delicious mixture of shellfish, flavored with herbs and served with a fresh tomato sauce that carries a kick. By using a Japanese-style mandoline and cutting the zucchini lengthwise into very narrow strips, Chef [...]
