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Crème Caramel
Friday, November 13th, 2009Crème Caramel Gerard Crozier Crozier’s New Orleans LA Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top. Serves 15 1/2-cup servings Caramel 1/2 cup sugar 1/4 cup water Custard 4 cups milk 1/2 [...]
Cream Of Shallots Sauce – Great Chefs
Monday, September 28th, 2009Whip in the small pieces of butter until melted. Remove from heat. Season to taste with salt and pepper. Strain through fine sieve into another pan and keep warm. Chef: max schacher, le coquelicot, ross, marin county, ca.
Crème Caramel
Monday, July 13th, 2009Crème Caramel Gerard Crozier Crozier´s New Orleans LA Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top. Servings: 15 1/2-cup servings Preparation time: 1 hour Caramel 1/2 cup sugar 1/4 cup water Custard [...]
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 [...]
Lobster Dumplings
Tuesday, June 16th, 2009Lobster Dumplings Philip Lo Jasmine, Bellagio Hotel Las Vegas NV Dumplings filled with a delightful mixture of Maine lobster meat and fresh ginger are served with a ginger-laced dipping sauce. Makes 10 dumplings Filling 1 Maine lobster, steamed, shell removed 2 bok choy, trimmed and chopped small 2 inches fresh ginger, peeled and minced 1 [...]
Braised Squab in a Mold of Vegetables
Tuesday, June 9th, 2009Braised Squab in a Mold of Vegetables Jacky Robert Ernie´s San Francisco CA These elegant molds arrive at the table like bright gems. Bright green broccoli studs the top of each white-and-orange mold. Inside are slices of rare squab meat. The rich sauce is made with squab trimmings, pan juices, and veal stock. Serves 4 [...]
Chili Oil
Tuesday, May 26th, 2009Chili Oil Makes 1 cup In a medium bowl, combine 4 Thai or other very hot peppers with 1 cup of olive oil. Cover and let sit for a minimum of 48 hours. Pour through a fine-meshed sieve into a glass jar or bottle and cover.
Sorbet
Tuesday, May 26th, 2009Sorbet, also called sherbet or ice, is made from fruit puree, fruit juice, and sugar syrup. The length of time the syrup cooks affects the texture of the sorbet: French sorbets are usually made with a very light syrup and are slightly grainy while Italian sorbettos are made with heavier syrup and are smoother. American [...]
Purees
Tuesday, May 26th, 2009Purees A puree (pure-RAY) is a smooth blend of fruit, vegetables, nuts, or even meats — even mashed potatoes are a form of puree. The finished blend can be an end in itself, like mashed potatoes, or something which in turn is blended into something else to provide flavor and substance (fruit purees, for instance, [...]
