Search Results
Roasted Carrots with Fresh Thyme – ABC News
Friday, January 15th, 2010 ABC News |
Roasted Carrots with Fresh Thyme
ABC News Recipe courtesy Emeril Lagasse, Emeril 20-40-60, Fresh Food Fast, HarperStudio Publisher, New York, 2009, courtesy MSLO Inc. and more » |
» Tis The Season Chef2Chef Community Blog: Featured Chef and Food …
Monday, December 28th, 2009The one chestnut recipe that stands above all others for me, however, is the Creamy Chestnut Risotto from the Olive’s cookbook by Todd English. In this recipe the chestnuts are first simmered with onions and thyme in chicken stock, …
Memories of my dear friend Chef Patrick Clark
Sunday, October 18th, 2009Chef Joe Randall 5/29/98 Mustard-Barbecued Lamb Chops Makes 4 servings Tavern on the Green’s award winning executive chef Patrick Clark, presents his lamb chops 7 cloves of garlic 2 sprigs of fresh rosemary 2 sprigs of fresh thyme …
Squab with Cabbage and Truffled Mashed Potatoes
Monday, September 7th, 2009Squab with Cabbage and Truffled Mashed Potatoes Christian Delouvrier Les Celebrites New York NY Every ounce of flavor is magnified and brought to the plate in this elegant dinner of pigeon with truffled mashed potatoes and baby vegetables. Even after the sauce is cooked and the pigeon carved, the bones are used to get just [...]
Grilled Jerk Chicken
Friday, August 7th, 2009Grilled Jerk Chicken Patty Sachs Islamorada FL Peppercorn mélange and jalapeno give chicken a real kick. This chicken is marinated in the pepper mixture with onion, thyme, and Worcestershire, among other things, picking up heat along the way. Simply grilled with melted butter, they can be the mainstay of an outdoor dinner. Note the chef´s [...]
Grilled Lobster with Vegetable Vinaigrette
Wednesday, June 10th, 2009Split lobsters are cooked with thyme and served with a vinaigrette filled with a confetti of brightly colored diced vegetables. While the dish is simplicity itself to prepare, it is an elegant variation on grilled lobster. Chef Joho suggests serving it with grilled asparagus and hot bread.
Stuffed Leg of Duck with Red Wine Sauce
Friday, June 5th, 2009Stuffed Leg of Duck with Red Wine Sauce Roberto Gerometta Chez Michel San Francisco CA Robed in rich red wine sauce, these duck legs are sliced on the diagonal to reveal their truffle-studded filling. The legs are deboned and flattened, stuffed, then reshaped and cooked wrapped in caul fat. Caul fat is available from butchers; [...]
Mirepoix
Tuesday, May 26th, 2009Mirepoix Mirepoix is a combination of savory vegetables, cut small, used in the building of stocks and sauces. The vegetables are usually sieved out at the end of the preparation; they are there just to impart flavor. There are many variations; this is the most common combination of vegetables. 3 carrots, peeled and cut into [...]
new farmers' market just what chef ordered
Wednesday, February 8th, 2012there was quite a line of people waiting to get a taste of a bernard dervieux omelet, perhaps because the smell of the fresh thyme in the eggs was already pervading the area.
Realbeer.com Beer Therapy » Blog Archive » Put down the mussels …
Wednesday, February 8th, 2012For instance, chef Sanford D’Amato of Coquette Café in Milwaukee pairs St. Amaud French Country Ale with smoked, oven-dried tomato and chevre tart with fresh thyme. “This beer has a rich, deep red, ripe fruitiness with anise licorice …
