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Thursday, November 12th, 2009
Green 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 [...]
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Tags: 2 Pints, Cup Sugar, Cup Water, Egg Mixture, Egg Yolks, Food Processor, Fresh Fruit, Garnish, Green Tea, Heavy Cream, Heavy Whipping Cream, High Heat, Japanese Green Tea, Quart Milk, Raspberry Sauce, S Cafe, Saucepan Cook, Tea Ice Cream, Tea Mix, Whisk
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Tuesday, November 10th, 2009
Poached Pear Stuffed with Ice Cream Gabino Sotelino, Ambria Chicago IL Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears. Serves 4 Pears 2 cups water 2 cups dry white wine 2 cups sugar Zest of 1 lemon [...]
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Tags: Ambria Chicago Il, Caramel Sauce, Chocolate Garnish, Chocolate Sauce, Cocoa Powder, Cup Cocoa, Dark Chocolate, Dessert Plate, Dry White Wine, Heavy Whipping Cream, Lemon Zest, Light Chocolate, Orange 1, Poached Pears, Raspberry Puree, Vanilla Bean, Vanilla Ice, Vanilla Ice Cream, White Chocolate, Winter Pears
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Sunday, November 8th, 2009
Red 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 [...]
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Tags: Allspice, Boiling Water, Border Grill, Cup Water, Eagle Brand Sweetened Condensed Milk, Egg Yolks, Extract 1, Flan, Ground Cinnamon, Heavy Whipping Cream, High Heat, Mary Sue Milliken, Mary Sue Milliken And Susan Feniger, Nutmeg, Pastry Brush, Plastic Wrap, Souffle Dish, Spanish Derivation, Vibrant Color, Yam
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Thursday, November 5th, 2009
Wild Mushroom Gratin Bradley Ogden Campton Place San Francisco CA The fresh wild mushrooms create a flavorful variation on a French classic. This could also be a side dish. The crust and mushroom mixture can be prepared two days in advance. Keep the crumbs in an airtight container and refrigerate the mushrooms. Heat the mushrooms [...]
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Tags: Airtight Container, Basil 1, Black Pepper, Bread Crumbs, Campton Place San Francisco, Double Boiler, Dry Sherry, Field Mushrooms, Gratin Dishes, Heavy Whipping Cream, Herb Crust, Kosher Salt, Mushroom Gratin, Mushroom Mixture, Oyster Mushrooms, Shiitake Mushrooms, Side Dish, White Bread, Wild Mushrooms, Wooden Spoon
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Monday, November 2nd, 2009
Corn Ravioli with Cinnamon-flavored Chorizo and Goat Cheese Sauce Mark Miller Red Sage Washington DC With its spicy filling, delicate corn pasta, and creamy sauce, this dish — a Southwestern version of pasta Alfredo — will wow guests. If you’ve ever made ravioli, the recipe will be a new twist on an old procedure. If [...]
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Tags: Chili Powder, Corn Flour, Corn Pasta, Cup Masa Harina, Double Boiler, Freshly Ground Black Pepper, Garlic Clove, Goat Cheese, Ground Cloves, Ground Corn, Ground Cumin, Heavy Whipping Cream, Inch Cubes, Meat Grinder, Mexican Chili, Pasta Alfredo, Purpose Flour, Red Sage, Southwestern Version, Teaspoon Sea Salt
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Saturday, October 24th, 2009
Gebratene 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 [...]
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Tags: Celery Stalk, Chopped Onion, Cup Flour, Egg Yolks, German Dish, Ground Cloves, Ground Nutmeg, Ground White Pepper, Heavy Whipping Cream, Hot Oven, Medium Onion, Potato Dumplings, Purpose Flour, Red Cabbage, Red Wine Vinegar, Roast Goose, Salt And Pepper, Teaspoon Cinnamon, Teaspoons Salt, White Potato
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Friday, October 23rd, 2009
Krostule (Fried Christmas Cookies) Klara Cvitanovich Drago’s Metairie LA From the video “An International Holiday Table” Makes 4 large platters of cookies Bourbon and dark rum flavor of these crisp, fried traditional cookies. The cookies can be stored, tightly covered, for 2 to 3 weeks. 6 eggs 2 cups heavy (whipping) cream 2 tablespoons vegetable [...]
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Tags: Baking Powder, Bourbon, Butter Mixture, Christmas Cookies, Drago, Food Processor, Heavy Whipping Cream, International Holiday Table, Lemon Juice, Lemon Oil, Piece At A Time, Plastic Wrap, Platters, Purpose Flour, Steel Blade, Teaspoons Salt, Thin Sheets, Unsalted Butter, Vegetable Oil, Work Surface
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Thursday, October 15th, 2009
Traditional Roast Turkey Richard Worthington Le Meridien Hotel New Orleans This version of roast turkey celebrates Richard Worthington’s British roots. Three stuffings, two featuring other meats, are used for this quite traditional feast. Serves 10 – 12 Truffle Stuffing 1 pound boneless chicken breast, skinned and minced 2 egg whites 1/2 – 3/4 cup heavy [...]
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Tags: Breakfast Style, Breast Skin, British Roots, Chicken Breast, Cup Milk, Egg Whites, Freshly Ground Black Pepper, Giblets, Heavy Whipping Cream, Hotel New Orleans, Le Meridien Hotel, Le Meridien Hotel New Orleans, Medium Onion, Pork Sausage, Pound Pork, Roast Turkey, Salt And Pepper, Sausage Breakfast, Traditional Feast, White Bread
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