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Monday, August 10th, 2009
La Symphonie Neptune Daniel Bonnot Consultant New Orleans/France/Brazil Beautifully arrayed around a circle of pale sole filled with salmon mousse, the shrimp, scallops, and crawfish (or a mixture of the best fresh seafood available to you locally) are a tribute to the bounty of the sea. Two small side notes: tourneed mushrooms are large round [...]
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Tags: Bonnot, Court Bouillon, Crayfish, Cup Fish Stock, Dry White Wine, Egg Whites, Fleurons, Fresh Seafood, Ground White Pepper, Heavy Cream, Heavy Whipping Cream, Julienned, Lemon Water, Orleans France, Pastry Bag, Pound Salmon, Salmon Fillet, Salmon Mousse, Salt Pepper, Sole Fillets
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Thursday, June 25th, 2009
Herb-crusted Red Snapper with Pine Nut-Herb Sauce Anoosh Shariat Shariat´s Louisville, Kentucky Pine nut sauce, laced with herbs and wine, finishes this dish, with the seared snapper crowning aromatic vegetables. The choice of turnips, green asparagus tips, and purple asparagus tips provides both color and lots of flavor. Serves 4 Sauce 2 tablespoons pine nuts [...]
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Tags: Aromatic Vegetables, Asparagus Tips, Bell Pepper, Clam Juice, Cup Fish Stock, Cup Olive Oil, Dry White Wine, Fresh Herbs, Herb Sauce, Inch Strips, Julienned, Key Lime Juice, Medium Saucepan, Pine Nut, Pine Nuts, Red Snapper, Salt And Pepper, Saucepan Heat, Snapper Fillets, Teaspoon Paprika
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Friday, June 5th, 2009
Roasted Michigan Pheasant with Wild Rice Risotto Takashi Yagihashi Tribute Farmington Hills MI – Stuart Brioza, the talented young chef at Tapawingo in northern Michigan, introduced Takashi Yagihashi to free-range pheasant when they cooked together in December 2002. The meat is tight, lean, and flavorful. Yagihashi says it is sweet, with a slight apple taste. [...]
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Tags: 2 Quarts, 4 Quarts, Black Truffle, Button Mushrooms, Cup Chicken Stock, Cup Olive Oil, Dry White Wine, Flat Parsley, Garlic Clove, Garlic Cloves, Ground Pepper, Heavy Whipping Cream, Julienned, Medium Onion, Northern Stars, Nutty Taste, Parsley Sprigs, Savoy Cabbage, Specialty Food Stores, Young Pheasants
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