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Sunday, November 8th, 2009
Red Yam Flan
Mary Sue Milliken and Susan Feniger
The Border Grill
Los Angeles CA
Flan is a traditional Southwestern dessert, one of the many dishes of Spanish derivation now part of the repertoire. Pureed yams impart a vibrant color to the usually pale dish, as well as boosting the flavor and texture. The flan can be made up [...]
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Tags: Allspice, Boiling Water, Border Grill, Cup Water, Eagle Brand Sweetened Condensed Milk, Egg Yolks, Extract 1, Flan, Ground Cinnamon, Heavy Whipping Cream, High Heat, Mary Sue Milliken, Mary Sue Milliken And Susan Feniger, Nutmeg, Pastry Brush, Plastic Wrap, Souffle Dish, Spanish Derivation, Vibrant Color, Yam
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Friday, October 23rd, 2009
Krostule (Fried Christmas Cookies)
Klara Cvitanovich
Drago’s
Metairie LA
From the video “An International Holiday Table”
Makes 4 large platters of cookies
Bourbon and dark rum flavor of these crisp, fried traditional cookies. The cookies can be stored, tightly covered, for 2 to 3 weeks.
6 eggs
2 cups heavy (whipping) cream
2 tablespoons vegetable oil
2 tablespoons vanilla
2 tablespoons dark rum
2 tablespoons bourbon
2 [...]
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Tags: Baking Powder, Bourbon, Butter Mixture, Christmas Cookies, Drago, Food Processor, Heavy Whipping Cream, International Holiday Table, Lemon Juice, Lemon Oil, Piece At A Time, Plastic Wrap, Platters, Purpose Flour, Steel Blade, Teaspoons Salt, Thin Sheets, Unsalted Butter, Vegetable Oil, Work Surface
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Tuesday, August 11th, 2009
Cranberry-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 [...]
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Tags: Aluminum Container, Ancho, Apricot, Chilies, Cranberry Relish, Cup Honey, Curry Powder, Dried Apricots, Freshly Ground Black Pepper, Frozen Cranberries, Game Hens, Light Brown Sugar, Medium Heat, Medium Saucepan, Mesa Grill New York, Plastic Wrap, Red Onion, Sugar And Honey, Tart Cranberries, Unsalted Butter
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Tuesday, July 14th, 2009
Stanford Court Bread Pudding
Christian Iser, with Jim Dodge
Fournou´s Ovens
Stanford Court Hotel
San Francisco CA
Bread Pudding is one of the great comfort foods, and a wonderful use for day-old bread. At the Stanford Court, bread pudding is made with brioche layered with apples and raspberries, an uptown version of a down home favorite. You could purchase brioche [...]
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Tags: Bread Flour, Bread Pudding, Brioche Recipe, Confectioner, Cup Flour, Cup Sugar, Green Apples, Heavy Whipping Cream, Hotel San Francisco, Jim Dodge, Loaf Pan, Plastic Wrap, Preparation Time, San Francisco Ca, Six Hours, Stanford Court Hotel, Stanford Court Hotel San Francisco, Unsalted Butter, Wire Rack, Yeast Cake
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Wednesday, July 8th, 2009
Seafood Kabobs
Alvarado Catering
Kansas City MO
Expand your grill-abilities with seafood. These kabobs combine shrimp, scallops, and mushrooms, marinated in barbecue sauce. One change from grilling meats: lightly oil the grill to prevent sticking (seafood has much less natural fat than meats).
Serves 8
3/4 cup honey
1/4 cup natural stone ground mustard
One 32-ounce bottle K.C. Masterpiece barbecue sauce
2 pounds [...]
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Tags: 15 Minutes, Barbecue Sauce, Button Mushrooms, Catering, Cup Honey, Grease, Ground Mustard, Honey Mustard, Hot Coals, Jumbo Shrimp, Kansas City Mo, Marinade, Masterpiece, Ounce Bottle, Plastic Wrap, Sea Scallops, Seafood Kabobs, Shallow Dish, Tongs, Wooden Skewers
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Wednesday, June 17th, 2009
Sauteed Daurade with French Beans, Cepes, and Eggless Bearnaise Sauce
Roland Liccioni
Carlo´s
Highland Park IL
Elegant, delicious, yet still a simple preparation: daurade fillets are sauteed, then finished in the oven and served over slender French green beans with a Bearnaise sauce which uses no eggs and spoonfuls of sauteed cepe mushrooms. Daurade, also called dorado, is a [...]
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Tags: Baking Sheet, Bearnaise Sauce, Cepes, Cup Olive Oil, Daurade, Delicate Fish, French Beans, Green Beans, Ground White Pepper, Little At A Time, Plastic Wrap, Rolling Boil, Salt And Pepper, Sprigs, Tarragon, Tomato Coulis, Unsalted Butter, Water Return, Yellow Tomato, Yellow Tomatoes
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Friday, June 5th, 2009
Buttermilk Panna Cotta
Bryce Whittlesey
Wheatleigh
Lenox MA
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Creamy panna cotta has a brighter flavor when made with buttermilk. Chef Whittlesey suggests increasing the gelatin powder to 2 teaspoons in hot weather.
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Makes nine 2.5-ounce timbales
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1-1/2 teaspoons gelatin powder
2 tablespoons cold water
1-1/4 cups heavy (whipping) cream
1/2 cup minus 1 tablespoon sugar
1-1/4 cups buttermilk
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Tags: Baking Sheet, Butter Cookie, Butter Cookies, Buttermilk, Cream And Sugar, Gelatin Powder, Hand Blender, Heavy Whipping Cream, Hot Weather, Mint Leaf, Panna Cotta, Panna Cottas, Plastic Wrap, Rolled Mint, Sieve, Stainless Steel Bowl, Tablespoon Sugar, Timbale, Wheatleigh Lenox Ma, Whittlesey
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Tuesday, May 26th, 2009
Chocolate Plastic
makes 1-1/4 pound; will decorate 2 or 3 desserts, depending on size
16 ounces semisweet chocolate, chopped
2/3 cup light corn syrup
Melt the chocolate in the top of a double boiler over barely simmering water. Remove from heat and dry the bottom of the chocolate pan thoroughly. Stir in the corn syrup. Spread a layer of [...]
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Tags: Chocolate, Cigarettes, Cocoa Powder, Desserts, Double Boiler, Flowers, Light Corn Syrup, Pasta Machine, Plastic Sheets, Plastic Wrap, Rolling Pin, Shape, Thin Sheets, Work Surface
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Tuesday, May 26th, 2009
Pastry
Pie Crust
Makes one 9-inch pie, or two 9-inch pie shells
2-1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
3/4 cup vegetable shortening
5 to 6 teaspoons ice water
In a medium bowl, combine the flour and salt. Using a pastry blender or 2 knives, cut half of the shortening into the flour. Cut the remaining half of the shortening into [...]
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Tags: Aluminum Foil, Circle 1, Coarse Meal, Crust Pastry, Cup Vegetable, Inch Pie, Medium Bowl, Parchment Paper, Pastry Blender, Pie Crust, Pie Pan, Pie Shell, Pie Shells, Pin Place, Plastic Wrap, Purpose Flour, Recipe Directions, Rolling Pin, Teaspoon Salt, Work Surface
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Tuesday, May 26th, 2009
Fish
Select the freshest fish available. Look for fish with bulging, not sunken, eyes, and a sweet fresh smell (shark and skates, exceptions to the rule, will actually have a slightly ammoniated smell when very fresh). Store fresh fish in the coldest part of the refrigerator, even wrapping in plastic wrap and placing on ice chips [...]
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Tags: Chips, Exceptions, Fatty Fish, Fish Fish, Fresh Fish, Lean Fish, Plastic Wrap, Refrigerator, Shark, Skates, Sunken Eyes
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