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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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
