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Creamy Pumpkin Soup – ABC News
Monday, November 23rd, 2009|
Creamy Pumpkin Soup
ABC News Heat the oil in a large saucepan over medium heat. Add onions and cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, … |
Crème Caramel
Friday, November 13th, 2009Crème Caramel
Gerard Crozier
Crozier’s
New Orleans LA
Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top.
Serves 15 1/2-cup servings
Caramel
1/2 cup sugar
1/4 cup water
Custard
4 cups milk
1/2 teaspoon vanilla extract
6 eggs
1 egg yolk
1 cup sugar
To make the [...]
Caldo Verde (Kale Soup)
Saturday, October 17th, 2009Caldo Verde (Kale Soup)
Emeril Lagasse
Commander’s Palace
New Orleans LA
Richly flavored with linguica, perhaps the definitive Portuguese sausage, this soup is even better when it is made a day ahead and refrigerated overnight to marry the flavors. If your knowledge of kale is limited to Woody Harrelson’s kale extract venture on the series “Cheers,” you’re in for [...]
Cream of Black Widow’s Web
Tuesday, October 13th, 2009Cream of Black Widow’s Web
Daniel Bonnot
Consultant/Instructor
New Orleans LA; Nyons, France
Hearty black bean soup is traced with a spider’s web of sour cream for a wonderful first course. This soup could also be made in larger quantity and served as the main course.
Serves 4
1 pound black beans
4 cups water
8 slices bacon
1/2 white onion, diced
2 green bell [...]
Beignets with Vanilla Sauce
Saturday, September 26th, 2009Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.
Beignets with Vanilla Sauce
Beignets Souffles Crème Anglaise
Andre Soltner
Lutece
New York NY
Most Americans know beignets as the New Orleans version of a doughnut. Made from the same cream puff dough as éclairs
Source:
Bing Cherry Clafouti
Sunday, August 30th, 2009Bing Cherry Clafouti
Thierry Rautureau
Seattle WA
Chef Thierry Rautureau makes the most of Washington´s fresh cherries with this dessert, which he makes with fresh poached cherries. But he also gives instructions for making preserved cherries, which can be used in the clafouti. Clafouti is a traditional French dessert in which cherries are embedded in a batter and [...]
Cranberry-Apricot Relish
Tuesday, August 11th, 2009Cranberry-Apricot Relish
Bobby Flay
Mesa Grill
New York NY
Makes 4 to 5 cups
Chef Flay serves this as an accompaniment to his Ancho-rubbed Game Hens, but it´s wonderful with turkey, chicken, or pork. The tart cranberries and tangy dried apricots are a stellar pairing.
2 tablespoons unsalted butter
2 minced seeded jalapeno chilies
1/2 cup finely diced red onion
2 tablespoons minced fresh [...]
Crème Caramel
Monday, July 13th, 2009Crème Caramel
Gerard Crozier
Crozier´s
New Orleans LA
Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top.
Servings: 15 1/2-cup servings Preparation time: 1 hour
Caramel
1/2 cup sugar
1/4 cup water
Custard
4 cups milk
1/2 teaspoon vanilla extract
6 eggs
1 egg yolk
1 [...]
Risotto with Wild Mushrooms (Wild Rice Risotto)
Thursday, July 2nd, 2009Risotto with Wild Mushrooms (Wild Rice Risotto)
Risotto con Funghi Misti
Lidia Bastianich
Felidia
New York NY
There is really no mystery to perfect risotto; it results from lovingly stirring the rice as it absorbs the liquid and becomes a creamy consistence from the starch that is released into the stock. This dish is flavored with earthy wild mushrooms, and [...]
Lobster Dumplings
Tuesday, June 16th, 2009Lobster Dumplings
Philip Lo
Jasmine, Bellagio Hotel
Las Vegas NV
Dumplings filled with a delightful mixture of Maine lobster meat and fresh ginger are served with a ginger-laced dipping sauce.
Makes 10 dumplings
Filling
1 Maine lobster, steamed, shell removed
2 bok choy, trimmed and chopped small
2 inches fresh ginger, peeled and minced
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons granulated sugar
1 egg white
1/2 teaspoon [...]
