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Medallions Of Veal with Sauces I (Nantua Sauce) recipe | Recipe to …
Monday, October 26th, 2009Reduce the liquid by two thirds. Add the cream, salt, pepper, and cayenne pepper. Reduce another 5 – 10 minutes to one-half. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, …
scallops with ginger and mint
Tuesday, September 29th, 2009immediately remove from the heat. taste for salt and pepper. to serve, make a ring of carrots on a platter and mound the sauced scallops in the center. michael roberts – prodigy guest chefs cookbook.
Sauteed Yellowfin Tuna Salad
Friday, September 4th, 2009Sauteed Yellowfin Tuna Salad Eric Ripert Le Bernardin New York NY In the hands of James Beard 2003 ‚“Best Chef‚” Eric Ripert, the humble tuna salad achieves perfection . Thin seared slices of tuna are arranged on a bed of greens and chopped mixed herbs, dressed with truffle vinaigrette. The tuna is seasoned with rock [...]
La Symphonie Neptune
Monday, August 10th, 2009La Symphonie Neptune Daniel Bonnot Consultant New Orleans/France/Brazil Beautifully arrayed around a circle of pale sole filled with salmon mousse, the shrimp, scallops, and crawfish (or a mixture of the best fresh seafood available to you locally) are a tribute to the bounty of the sea. Two small side notes: tourneed mushrooms are large round [...]
Oven-roasted Pork and Rabbit
Monday, July 6th, 2009Oven-roasted Pork and Rabbit Arista e Coniglio Arrosto al Forno Francesco Ricchi Etrusco Washington D.C. Pork and rabbit are an excellent combination when infused with garlic and rosemary. However, this dish could also be made with pork alone. Serves 8 2-1/2 pounds boneless pork loin Leaves from 4 fresh rosemary sprigs 4 garlic cloves, thinly [...]
K.C. Strip Steak a la Petra
Wednesday, June 24th, 2009K.C. Strip Steak a la Petra Alvarado Catering Kansas City MO This steak has a kick — it is marinated in pureed pineapple with ancho chilies, cilantro, green onions, and cayenne. The steaks are grilled over direct heat. Reserved pureed pineapple is simmered and served as a warm sauce on the side. Serves 8 1 [...]
Beef Kew with Asparagus
Sunday, June 7th, 2009Beef Kew with Asparagus Frank Wong Trey Yuen Mandeville LA Serves 2 Sauce 1/2 teaspoon salt Pinch of freshly ground white pepper Pinch of sugar 1 teaspoon dark soy sauce 1/2 cup chicken stock 1 teaspoon sesame oil 1 teaspoon oyster sauce 2 tablespoons cornstarch 10 to 12 fresh asparagus spears 4 cups water One [...]
Sole and Mashed Potatoes à la Ciboulette
Friday, June 5th, 2009Sole and Mashed Potatoes √† la Ciboulette Bernard Loiseau La C√¥te d´Or Saulieu, France Fish and mashed potatoes are transformed by Chef Bernard Loiseau. Lemony vinaigrette enlivens tiny scoops of mashed potato beside golden whole sole which in turn are basted with chive vinaigrette. Goose fat adds a luxe touch to the fish; the simple [...]
Sweet And Sour Butternut Squash
Thursday, September 9th, 2010Stan frankenthaler, is a chef at caffe gianni, in downtown boston. This dish is equally good hot or at room temperature. Set the oven at 425 degrees. In a large bowl, toss the butternut squash with the olive oil and salt and pepper. …
