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Buttermilk Panna Cotta

Friday, June 5th, 2009

Buttermilk Panna Cotta Bryce Whittlesey Wheatleigh Lenox MA – Creamy panna cotta has a brighter flavor when made with buttermilk. Chef Whittlesey suggests increasing the gelatin powder to 2 teaspoons in hot weather. – Makes nine 2.5-ounce timbales – 1-1/2 teaspoons gelatin powder 2 tablespoons cold water 1-1/4 cups heavy (whipping) cream 1/2 cup minus [...]

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Fromage Blanc Ice Cream with Blueberry Caramel and Strawberries

Wednesday, June 3rd, 2009

Fromage Blanc Ice Cream with Blueberry Caramel and Strawberries Killian Weigand Excelsior Boston MA Special for summer´s Red-White-and-Blue Celebration: a festive dessert with all three colors by Chef Killian Weigand of Lydia Shire´s new Excelsior in Boston, patriotic territory indeed. Pyramids of white fromage blanc ice cream are paved with bright red strawberry slices. Then [...]

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southwstern gazpacho

Wednesday, January 25th, 2012

donna nordin. gazpacho is a hot weather favorite, and given tucson and scottsdale temperatures that means nearly year round. the addition of a chopped poblano and cilantro gives this classic dish a southwestern flavor. …

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southwestern gazpacho (cafe terra cotta)

Wednesday, January 25th, 2012

ref contemporary southwest, the cafe terra cotta cookbook, by donna nordin mcrecipe c/o. notes: gazpacho is a hot weather favorite, and given tucson and scottsdale temperatures that means nearly year round. the addition of a chopped …

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