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Venison Medallions with Creamed Cabbage and Slip Dumplings
Thursday, October 8th, 2009Venison Medallions with Creamed Cabbage and Slip Dumplings Stefan Hierzer Hotel Imperial Vienna, Austria Venison medallions are served with creamed cabbage to which a tiny bit of nutmeg is added, and sauteed dumplings. Trim the venison ahead of time and use the bones and trimmings to make a rich stock, which will then form the [...]
Saddle of Venison in Juniper Cream Sauce au Gratin with Mushrooms
Tuesday, September 29th, 2009Saddle of Venison in Juniper Cream Sauce au Gratin with Mushrooms, Served with Red Cabbage and Sliced Bread Dumplings Gernot Hicka Hotel Goldener Hirsch Salzburg, Austria Serves 4 This entree makes a big impression because the centerpiece is venison. Actually, the venison is the easiest and quickest part of the meal to cook. Farm-raised venison [...]
Bermuda Wahoo and Lentils with Foie Gras
Tuesday, September 29th, 2009Bermuda Wahoo and Lentils with Foie Gras Marcus Wesch Stonington Beach Hotel Bermuda This dish is an inventive mix of fish and meat, with the seared wahoo sauced with a rich foie gras sauce. This same sauce is also mixed into the lentils which accompany the fish. Potato rosti form a base for the fish [...]
Navaron of Lamb with Vegetables
Monday, August 31st, 2009Navaron of Lamb with Vegetables Jean-Louis Palladin Jean-Louis at the Watergate Washington DC Jean-Louis Palladin, called the best chef of the 20th century, turns his skills to the humble stew. Pieces of lamb shoulder are stewed in a rich mixture of wine, stock, and sauteed vegetables. Even Virginia ham adds its flavor to the mix. [...]
Bermuda Wahoo and Lentils with Foie Gras
Wednesday, June 10th, 2009Bermuda Wahoo and Lentils with Foie Gras Marcus Wesch Stonington Beach Hotel Bermuda This dish is an inventive mix of fish and meat, with the seared wahoo sauced with a rich foie gras sauce. This same sauce is also mixed into the lentils which accompany the fish. Potato rosti form a base for the fish [...]
Stocks
Friday, May 15th, 2009Stocks Chicken Stock Makes 12 cups 6 quarts water 5 pounds chicken bones, skin, and trimmings 2 carrots, peeled and cut into chunks 1 large onion, halved 3 garlic cloves, halved 3 celery stalks, halved 3 fresh thyme sprigs, or 1 teaspoon dried thyme 6 fresh parsley sprigs 3 bay leaves 12 black peppercorns In [...]
