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the Mirage Hotel
Tuesday, October 13th, 2009For “Scallops and Celery Root and White Truffles,” Alessandro Stratta, the executive chef of Renoir at the Mirage Hotel in Las Vegas, makes a vegetable ragout of celery root, leeks, and potato. Scallops are sauteed and placed atop the …
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 [...]
chef heinz reitbauer – steirereck's secret recipe to success
Tuesday, September 29th, 2009add the onions, celery, carrots, parsnips, and leeks and saute them just until glossy, 3 to 5 minutes. add the bay leaves, peppercorns, allspice, and beef stock. bring to a boil, skimming away …
Saddle Of Rabbit with Leeks and Rosemary
Monday, September 28th, 2009Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA Syndicated By: Recipe Feeds Permalink: Saddle Of Rabbit with Leeks and Rosemary Tags: Chicken Cooking Food Chicken Recipe …
Hamachi with Herb Salad and Truffle Vinaigrette
Wednesday, July 29th, 2009Hamachi with Herb Salad and Truffle Vinaigrette Elka Gilmore Elka San Francisco CA Hamachi, a farm-raised yellowfin tuna, is perfect for searing the exterior while leaving the center virtually raw. Gilmore presses herbs on the hamachi, sears them quickly, then chills the fish. She serves the sliced fish on a bed of leeks and truffles [...]
The Food & Drink Innovation Network » Blog Archive » GOURMET ABU …
Saturday, January 21st, 2012Having trained under French culinary greats such as Alain Passard, Alain Ducasse and Jean-Paul Lacombe, Chef Claude Bosi is now at the helm of the two Michelin starred London restaurant Hibiscus, where his innovative cuisine makes it …
Great Chefs-Great Cities #135 | CookLobsterTails.com
Saturday, January 21st, 2012Lobster Salad on a Bed of Potago, and Confit of Crispy Leeks with Tuffle Vinaigrette – Chef Julian Serrano Masa’s, San Francisco, Ca Salmon Salad with Avocado Vinaigrette and Corn Salsa – Chef Monique Barbeau …
saddle of rabbit with leeks and rosemary
Saturday, January 21st, 2012cut the filet of rabbit into very thin slices lengthwise. fan slices on top of the leeks. cover with sauce, garnish with sprigs of rosemary. serve immediately. source: great chefs of san francisco, avon books, 1984 chef: max schacher, …
The Perfect Fried Rice
Saturday, January 21st, 2012A French chef, Jean Georges Vongerichten, of all people, inspired this bowl of Asian goodness. Chef Jean Georges’ version is so pure in it’s simplicity, adding anything else to the leeks, crispy garlic and ginger is pretty close to …
