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Herb-crusted Red Snapper with Pine Nut-Herb Sauce
Thursday, June 25th, 2009Herb-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 [...]
Fromage Blanc Ice Cream with Blueberry Caramel and Strawberries
Wednesday, June 3rd, 2009Fromage Blanc Ice Cream with Blueberry Caramel and Strawberries Killian Weigand Excelsior Boston MA Special for summer´s Red-White-and-Blue Celebration: a festive dessert with all three colors by Chef Killian Weigand of Lydia Shire´s new Excelsior in Boston, patriotic territory indeed. Pyramids of white fromage blanc ice cream are paved with bright red strawberry slices. Then [...]
CHEF SANDWICH: El Bulli's Not Quite Dead…
Friday, January 20th, 2012When chef genius Ferran Adria announced he was closing the world’s top restaurant for two years, there was near Princess Di hysteria. The streets were strewn with pine-nut marshmallow tributes and a massive sea grape statue was …
Le Baba Revisité Demonstrated by The French Pastry School | chef …
Friday, January 20th, 2012Chef Sébastien Canonne, MOF demonstrates Le Baba Revisité, with a litchee jellified brioche, grilled ruby red grapefruit, fleur de sel pine nut brittle, and raspberry/litchee/rose sorbet made with Cap’Fruit brand fresh fruit purées. …
Le Baba Revisité Demonstrated by The French Pastry School
Friday, January 20th, 2012Chef Sébastien Canonne, MOF demonstrates Le Baba Revisité, with a litchee jellified brioche, grilled ruby red grapefruit, fleur de sel pine nut brittle, and raspberry/litchee/rose sorbet made with Cap’Fruit brand fresh fruit purées. …
The Dessert Architect | Chicken Noodle Soup Recipe
Friday, January 20th, 2012I just had the pleasure of tasting and book signing for new book by chef Wemischner. Among the desserts from the book that are ready for the event were “grilled fresh figs, goat cheese sauce, cream and basil with Marsarpone tuilé Pine Nut … Out in six chapters are sidebars of many professional bakers, as Gale Gand, Claudia Fleming and Pichet Ong, writing about personal experiences in their own kitchens, offers inspiration and support, wrote this book should be extended …
Le Baba Revisité Demonstrated by The French Pastry School …
Friday, January 20th, 2012Chef Sébastien Canonne, MOF demonstrates Le Baba Revisité, with a litchee jellified brioche, grilled ruby red grapefruit, fleur de sel pine nut brittle, and raspberry/litchee/rose sorbet made with Cap’Fruit brand fresh fruit purées. …
The Point Restaurant & Terrace – Bermuda – Gourmet – On Voyage.tv …
Friday, January 20th, 2012The Menu: At the helm of the kitchen is chef Serge Bottelli, who brings sophistication and innovation to the French-global cuisine. Rabbit and white bean stew with pappardelle; pine nut-and-chanterelle-stuffed chicken breast; …
The Point Restaurant & Terrace – Bermuda – Gourmet – On Voyage.tv
Friday, January 20th, 2012The Menu: At the helm of the kitchen is chef Serge Bottelli, who brings sophistication and innovation to the French-global cuisine. Rabbit and white bean stew with pappardelle; pine nut-and-chanterelle-stuffed chicken breast; …
