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Tuesday, December 1st, 2009
Gingerbread House Willy Coln Willy Coln’s Chalet (later, Inter-Continental Hotel) New Orleans LA The sight of a real gingerbread house awakens all the wonderful family Yuletide emotions. You can create a small traditional house, go all out on a sprawling mansion, or even re-create your own house to amuse the family. Commercial molds and cookie [...]
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Tags: Coln, Confectioner, Cookie Cutters, Cup Brown Sugar, Dark Corn Syrup, Dry Ingredients, Egg Whites, Gingerbread House, Gingerbread Houses, Ground Cloves, Ground Nutmeg, Hotel New Orleans, Inter Continental Hotel, Purpose Flour, Saucepan Heat, Teaspoon Ginger, Teaspoon Salt, White Icing, Wonderful Family, Work Surface
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Wednesday, November 25th, 2009
(adapted from chef Frank Lee’s recipe for Maverick Grits from Slightly North of Broad). To serve four. Ingredients for the grits: 1-1/4 cup stone ground yellow grits (see note) 4 cups water 1/2 teaspoon salt 1 tablespoon butter …
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Tags: Butt, Celebrity Chefs, Charleston News, Charleston Sc News, Charleston South Carolina, Charleston South Carolina News, Great Chefs, Grits, Sc Lowcountry, Shrimp, South Carolina News, Tablespoon, Tablespoon Butter, Teaspoon Salt
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Monday, November 9th, 2009
(adapted from chef Frank Lee’s recipe for Maverick Grits from Slightly North of Broad) To serve four. Ingredients for the grits: 1-1/4 cup stone ground yellow grits (see note) 4 cups water 1/2 teaspoon salt 1 tablespoon butter …
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Tags: Amp, Blogspot, Celebrity Chefs, Cup Stone, Daily Photo, Great Chefs, Grits, Shrimp, Tablespoon, Teaspoon Salt
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Tuesday, October 20th, 2009
Christmas Pudding Richard Worthington Le Meridien Hotel New Orleans LA From the video “An International Holiday Table” Serves 10 – 12 This traditional English holiday dish is dense with spices and fruit, and soaked with brandy and port. Rich and heavy, it is a centerpiece dessert. 4 ounces seedless raisins 8 ounces dried currants 8 [...]
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Tags: 2 Eggs, Beef Suet, Candied Peel, Cane Sugar Syrup, Citrus Juice, Fruit Peel, Grated Carrot, Grated Zest, Ground Allspice, Ground Nutmeg, International Holiday Table, Le Meridien Hotel, Le Meridien Hotel New Orleans, Paper Circles, Parchment Paper, Pudding Mold, Purpose Flour, Teaspoon Cinnamon, Teaspoon Salt, Two Circles
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Monday, October 19th, 2009
Tortellini Andrea Apuzzo Andrea’s Metairie, Louisiana Chef Andrea’s tortellini are filled with a mixture of veal and beef, seasoned with traditional Italian ingredients like tomato, ricotta, mozzarella, and basil. These are fairly large tortellini, starting with 2-3/4-inch rounds; you could make them smaller if you wish. For the final presentation, the tortellini are warmed in [...]
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Tags: Apuzzo, Beef 2, Drops Of Water, Egg Wash, Grated Parmesan, Ground Nutmeg, Ground Pepper, Ground Veal, Inch Rounds, Italian Ingredients, Liquid Ingredients, Metairie Louisiana, Mozzarella Cheese, Pasta Machine, Purpose Flour, Semolina, Steel Blade, Tablespoon Olive Oil, Teaspoon Salt, Tomato Paste, Tortellini
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Wednesday, October 14th, 2009
King 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 [...]
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Tags: Anise Flavored Liqueur, Beurre Blanc, Bonnot, Dry White Wine, Grapefruit Juice, Grapefruit Sections, Inch Pieces, Mummies, Nyons, Paper Towels, Parchment Paper, Pink Grapefruit, Pink Grapefruits, Salt And Pepper, Shallots, Sheet Pan, Shrouds, Speckled Trout, Teaspoon Pepper, Teaspoon Salt
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Tuesday, October 13th, 2009
Cream of Black Widow’s Web Daniel Bonnot Consultant/Instructor New Orleans LA; Nyons, France Hearty black bean soup is traced with a spider’s web of sour cream for a wonderful first course. This soup could also be made in larger quantity and served as the main course. Serves 4 1 pound black beans 4 cups water [...]
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Tags: Black Bean Soup, Black Beans, Black Widow, Bonnot, Chicken Stock, Chopped Parsley, Cloves Garlic, Colander, Cool Water, Ground Coriander, Medium Heat, Narrow Tip, Nyons, Red Bell Peppers, Red Wine Vinegar, Skewer, Slices Bacon, Sour Cream, Squeeze Bottle, Straight Lines, Teaspoon Salt
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Tuesday, October 13th, 2009
Witches’ Cauldron Soufflé Daniel Bonnot Bizou New Orleans LA Small pumpkins turn into cauldrons to hold soft pumpkin souffles. Blood-red strawberry puree decorates the plates around the pumpkins. Dim the lights and use lots of candles for the right atmosphere. Serves 4 4 baby pumpkins 2 cups water 1 cup brown sugar 4 ounces (1 [...]
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Tags: Baby Pumpkins, Baking Sheet, Beaten Egg Whites, Bizou, Blood Red, Bonnot, Bowl Whisk, Cauldrons, Cooked Pumpkin, Copper Bowl, Cup Brown Sugar, Dessert Plates, Dim The Lights, Egg Yolk, Egg Yolks, Parchment Paper, Pumpkin Puree, Squeeze Bottle, Strawberry Puree, Teaspoon Salt
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Saturday, October 10th, 2009
Roasted Baby Bat (Stuffed Quail on Dusky Rice) Daniel Bonnot New Orleans LA Stuffed quail is wrapped in “bat wings” (cabbage leaves) and served on a bed of wild and brown rice. Slices of andouille sausage — a smoked sausage — are used to create “ears” on the “baby bats.” Delicious, and fun. The stuffing [...]
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Tags: Baby Bat, Bat Wings, Bell Pepper, Black Pepper, Bonnot, Bread Cubes, Cloves Garlic, Cup Pecans, Dry White Wine, Green Onions, Ground Coriander, Ground Pepper, Pan Juices, Pan Sauce, Rice Bed, Slices Bacon, Smoked Sausage, Teaspoon Salt, Teaspoons Salt, Veal Stock
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Saturday, September 26th, 2009
Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy. Beignets with Vanilla Sauce Beignets Souffles Crème Anglaise Andre Soltner Lutece New York NY Most Americans know beignets as the New Orleans version of a doughnut. Made from the same cream puff dough as éclairs [...]
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Tags: Andre Soltner, Beignets, Celebrity Chefs, Cinnamon Sugar, Clairs, Cr, Cream Puff, Cup Sugar, Cup Water, Doughnut, Great Chefs, Ground Cinnamon, High Heat, Lutece New York, Medium Heat, New Orleans, Paper Towels, Purpose Flour, Souffles, Soup Bowl, Teaspoon Salt, Unsalted Butter, Vanilla Cream, Vanilla Sauce, Vegetable Oil, Wooden Spoon
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