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Turbot in Salt Crust
Friday, October 9th, 2009Turbot in Salt Crust Jean Michel Lorain La Cote St. Jacques Joigny, France Absolutely elegant, moist turbot is sauced with a leek-cream sauce scented with bitter almond, and garnished with peppers, onions, and peas. Toasted almonds crown the fish. The fish is cooked in a salt crust and arrives at the table still in the [...]
Sauteed Duck Liver with Potato Risotto and Wild Mushrooms
Friday, June 26th, 2009Sauteed Duck Liver with Potato Risotto and Wild Mushrooms Sarah Stegner The Ritz-Carlton Chicago Chicago IL Deft cutting turns potatoes into ‚Äòrisotto,´ an interesting accompaniment for crisp seared duck liver. The potato risotto is enhanced with sauteed wild mushrooms, and spiked with a topping of seasoned tomato dice. Serves 8 Potato Risotto 2 large Yukon [...]
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 [...]
