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Monday, November 16th, 2009
*Adapted from Vincent Guerithault Ingredients: 1 pkg. Pepperidge Farm puff pastry sheets, thawed (2 Sheets) Almond Cream 6 fresh peaches, peeled, pitted, and sliced 3 oz. melted butter 1 oz. granulated sugar … i didn’t know you were a blogger! yay! see, i am a bit of a blog addict. i’m considering starting my own. who knows, we’ll see. speaking of – do you like blogger? and congrats on going back to school!!! i have a secret wish to be a pastry chef in a next life. …
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Tags: Addict, Almond Cream, Blogger, Celebrity Chefs, Congrats, Going Back To School, Great Chefs, Melted Butter, pastry chef, Pastry Sheets, Peach, Peaches, Pepperidge Farm Puff Pastry, Pkg, Secret Wish, Tart
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Thursday, October 29th, 2009
Oysters de Ville Susan Spicer The Bistro at Maison de Ville New Orleans New Orleans chefs dream up endless ways to serve the city’s fresh salty oysters. Susan Spicer wraps hers into crisp filo packets, managing to include wine-mushroom ragout and spinach leaves along the way. Serves 4 1 dozen fresh oysters 2 shallots, chopped [...]
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Tags: Bistro At Maison De Ville, Button Mushrooms, Cup Bread Crumbs, Cup Wine, Dry White Wine, Fresh Oysters, Ground Nutmeg, Light Sprinkling, Maison De Ville New Orleans, Melted Butter, Mushroom Ragout, New Orleans Chefs, Oyster Mushrooms, Paper Towels, Salt And Pepper, Salty Oysters, Shallot, Shallow Pan, Tablespoon Butter, White Pepper
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Friday, August 7th, 2009
Grilled Jerk Chicken Patty Sachs Islamorada FL Peppercorn mélange and jalapeno give chicken a real kick. This chicken is marinated in the pepper mixture with onion, thyme, and Worcestershire, among other things, picking up heat along the way. Simply grilled with melted butter, they can be the mainstay of an outdoor dinner. Note the chef´s [...]
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Tags: Black Peppercorns, Chicken Breast Halves, Chicken Patty, Chicken Salad, Food Processor, Gas Grill, Icirc, Jalapeno Pepper, Jerk Chicken, Leftovers, Mainstay, Melted Butter, Patty Sachs, Pepper Mixture, Quarter Turn, Thyme, Unsalted Butter, Vegetable Oil, Worcestershire Sauce, Yellow Onion
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Wednesday, August 5th, 2009
Waking up in the woods is not all that it’s cracked up to be. The guides have already started breakfast. And at least one has to work his morning routine into the breakfast preparation. And this morning, breakfast is nothing to sneeze at in or out of the woods. It includes melon, and of all [...]
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Tags: Bob Porter, Cold Milk, College Kids, Dr Bob, Dutch Oven, Eggs Benedict, English Muffins, Griddle, Hollandaise Sauce, Melon, Melted Butter, Morning Breakfast, Morning Routine, Muffin Pan, Muffin Pans, Poached Eggs, Poaching Eggs, Propane Burner, Vegetable Oil, White Water
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Wednesday, July 1st, 2009
Lemon Ice Box Pie Leonard´s Barbecue Memphis TN Makes one 9-inch pie Crust 1-1/4 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted Filling 3 egg yolks One 14-ounce can sweetened condensed milk 1/2 cup lemon juice 1 cup heavy (whipping) cream, beaten to soft peaks To make the crust: In a 9-inch [...]
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Tags: 30 Minutes, Barbecue, Condensed Milk, Cup Butter, Cup Lemon Juice, Cup Sugar, Egg Yolks, Graham Cracker Crumbs, Heavy Whipping Cream, Inch Pie Crust, Inch Pie Pan, Lemon Ice, Low Speed, Melted Butter, Memphis Tn, Mixture, Ounce, Ribbon, Slow Speed, Whipped Cream
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Tuesday, May 26th, 2009
Phyllo Dough Excellent phyllo dough can be purchased frozen. Keep it frozen until ready to use. Let thaw in the refrigerator overnight. Dampen a cloth dish towel or similar piece of cloth with warm water and wring it out. Unfold the phyllo on a lightly floured surface. Lifting gently, separate into layers and place the [...]
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Tags: 4 Sticks, Aluminum Foil, Baking Sheet, Cookie Cutters, Cutting Board, Dish Towel, Melted Butter, Parchment Paper, Pastry Triangles, Phyllo Dough, Piece Of Cloth, Refrigerator, Sharp Knife, Sprinkle, Squares, Sweet Sugar, Thaw, Unsalted Butter, Warm Water, Work Surface
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Saturday, January 21st, 2012
This version was developed by Ed Bonuso, the original pastry chef at Zarela. 3/4 cup finely ground yellow cornmeal; Pinch of salt; l cup all-purpose flour, sifted before measuring; 4 eggs; 2 cups half and half; l cup milk 2/3 cup melted butter … (Do not thaw before cooking; add l0 – l5 minutes to baking time.) Serves 8 or more. Number of servings (yield): 8. Meal type: lunch. Culinary tradition: Mexican. Copyright © Zarela Martinez. Recipe by on. …
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Tags: Cup Milk, Eggs, L5 Minutes, Lunch, Mama, Melted Butter, Party Dish, pastry chef, Pinch Of Salt, Purpose Flour, Tradition, Yellow Cornmeal, Zarela Martinez
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Saturday, January 21st, 2012
Armed with my new favorite Italian cookbook-Lidia Cooks From The Heart Of Italy- by Lidia Bastianich, I decided to forego the usual steamed lobsters with lots of melted butter and go for a more Italian preparation. … Hold each lobster flat on a cutting board and place the tip of a chef’s knife through the shell just behind the head with the blade lined up between the eyes. Bring the blade down firmly and split the head in two and then cut through the entire body. …
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Tags: Bastianich, Blade, Cooks, Cutting Board, Heart, Italian Cookbook, Italy, Lobster, Lobsters, Melted Butter, Panini, Shell
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