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Traditional Roast Turkey
Thursday, October 15th, 2009Traditional Roast Turkey Richard Worthington Le Meridien Hotel New Orleans This version of roast turkey celebrates Richard Worthington’s British roots. Three stuffings, two featuring other meats, are used for this quite traditional feast. Serves 10 – 12 Truffle Stuffing 1 pound boneless chicken breast, skinned and minced 2 egg whites 1/2 – 3/4 cup heavy [...]
King Trout’s Mummy
Wednesday, October 14th, 2009King Trout’s Mummy Daniel Bonnot Consultant/Instructor New Orleans LA; Nyons, France Trout “mummies,” wrapped in phyllo dough shrouds, are served on catafalques made of flash-fried parsley and pink grapefruit sections. Grapefruit beurre blanc naps the sections. Both the trout dressing and the beurre blanc are accented with Ricard, an anise-flavored liqueur. The parsley and the [...]
Susan spicer's garlic soup – Soups – easy recipe
Tuesday, October 13th, 2009Puree in blender. Strain through medium strainer. Heat and add half & half. Salt and pepper to taste. The soup is better the second day, as it mellows overnight. From Chef Susan Spicer of The Bayona, New Orleans, LA. Share and Enjoy: …
mousseline of frog legs with fresh pasta recipe
Sunday, October 11th, 2009add butter, lemon juice, salt and pepper. pour sauce over mousseline and sprinkle with chopped chives. source: great chefs of san francisco, avon books, 1984 chef: roberto gerometta, chez michel, san francisco, ca.
Picked-Fresh-on-Full-Moon-Graveyard Salad
Sunday, October 11th, 2009Picked-Fresh-on-Full-Moon-Graveyard Salad Daniel Bonnot Bizou New Orleans LA Serves 4 Vegetables 2 green zucchini 2 yellow squash 4 beets Vinaigrette 3/4 cup red wine vinegar 2 cups extra-virgin olive oil 4 medium shallots, finely diced 2 teaspoons salt 2 teaspoons pepper Garnish 2 cups pecans, toasted 2 small jalapenos, seeded, deribbed, and finely diced 4 [...]
Sweet Onion Sauce – Master Chefs
Friday, October 9th, 2009Strain the resulting sauce and season with a little bit salt and pepper. Warm the sauce. Spoon some sauce around the crepes, and serve. : written by richard sax, photographs by nancy mcfarland. Chef: larry forgione, an american place …
Bermuda Wahoo Fillet With Orange-Green Peppercorn Sauce
Wednesday, October 7th, 2009Bermuda Wahoo Fillet With Orange-Green Peppercorn Sauce Chef Jean-Claude Garzia Cambridge Beaches Hotel Bermuda Fresh orange juice and vermouth create a wonderful marinade and cream sauce for the grilled wahoo fillets in this entree. Serves 2 2 Wahoo Fillets, 6oz. Each Salt and freshly ground pepper to taste Marinade Juice from 4 fresh oranges 1/2 [...]
Potato Waffle with Salmon
Tuesday, October 6th, 2009Potato Waffle with Salmon Eric Frechon Le Bristol Hotel Paris, France Traditional potato waffles — gaufrettes — are topped with pink smoked salmon fillets and garnished with caviar. They rest on a bed of tangy cream — crème fraiche seasoned with lemon juice, salt, and pepper — and grated eggs with minced chives. The combination [...]
Watercress Soup with Caviar
Monday, October 5th, 2009Watercress Soup with Caviar Philippe Legendre George V/The Four Seasons Paris, France The peppery taste of watercress is distilled in a soup made from a few simple ingredients — butter, onion, leek, chicken stock, and cream. And that fresh watercress! Chef Legendre rinses the watercress bunches intact, holding them like bouquets. He removes the stems [...]
Stuffed Zucchini Flowers
Sunday, October 4th, 2009Stuffed Zucchini Flowers Jean Paul Bondoux Restaurant La Bourgogne Punte del Este, Uruguay A simple filling of chicken breast ground with seasonings, eggs, and cream fills zucchini flowers which have a tiny new baby zucchini attached. The fragile zucchini flowers will only hold for a day, so shop for this is a dish the day [...]
