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Cinnamon Peach Tart
Saturday, November 14th, 2009Cinnamon Peach Tart Christian Iser, with Jim Dodge Fournou’s Ovens Stanford Court Hotel San Francisco CA A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries. Serves 12 Cinnamon Dough 2-1/2 cups all-purpose [...]
Poached Pear Stuffed with Ice Cream
Tuesday, November 10th, 2009Poached Pear Stuffed with Ice Cream Gabino Sotelino, Ambria Chicago IL Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears. Serves 4 Pears 2 cups water 2 cups dry white wine 2 cups sugar Zest of 1 lemon [...]
Marble Fudge Brownies
Saturday, September 26th, 2009Marble Fudge Brownies Michael Romano Union Square Cafe New York, New York The best brownies are dense, rich, and loaded with chocolate. These fit the bill perfectly, and the swirl of cream cheese adds a visual and flavor cont Source:
Apple Tart
Thursday, September 10th, 2009Apple Tart Dawn Rose Olives Boston MA These tarts are masterful versions of the beloved apple pie. The crunchy phyllo crusts are layered with a nut filling, like baklava, then filled with a layer of sweetened and spiced apple slices and topped with a caramelized dome of apple rings. The apple filling and the crusts [...]
Walnut Pie a la Mode
Saturday, July 18th, 2009Walnut Pie a la Mode Max Schacher Kenwood Restaurant and Bar St. Helena CA A classic: walnut pie, with its toasty nut flavor, is served with silky vanilla ice cream. More toasted walnuts and a sprinkle of raspberries complete the presentation. This is a two-crust pie. The pastry is chilled overnight, and the filling is [...]
Bananas Foster
Friday, July 17th, 2009Bananas Foster Michael Roussel Brennan´s Restaurant New Orleans LA There may be no dish more identified with New Orleans and Brennan´s than Bananas Foster. Chef Roussel, who has been in the Brennan´s kitchen for decades, knows exactly how to make it. This is how it´s done, tableside, at Brennan´s, flames and all. Servings: 4 Preparation [...]
Cinnamon Peach Tart
Friday, July 10th, 2009Cinnamon Peach Tart Christian Iser, with Jim Dodge Fournou´s Ovens Stanford Court Hotel San Francisco CA A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries. Servings: 12 Preparation time: 1-1/4 hours Cinnamon [...]
Le Ruth, Warren
Thursday, July 9th, 2009Warren Le Ruth taped at LeRuth’s New Orleans LA Cooking is both an art and a science. No one exemplified a greater mastery of both aspects than Chef Warren Le Ruth. After working in the laboratories of corporate food service companies developing products and flavors, he decided it was time to return to his roots [...]
Boulot, Susan
Thursday, July 9th, 2009Susan BoulotThe Heathman Hotel, Portland ORhttp://www.heathmanhotel.com Susan Boulot was the moving force between the inspiring desserts served at top restaurants in Paris, London, San Francisco, and Palm Beach before taking her place at The Heathman. And she’s learned the secret of fine desserts: they don’t have to be the most elaborate or the most drenched [...]
Poached Pear Stuffed with Ice Cream
Wednesday, July 8th, 2009Poached Pear Stuffed with Ice Cream Gabino Sotelino, Ambria Chicago IL Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears. Servings: 4 Preparation Time: 30 minutes Pears 2 cups water 2 cups dry white wine 2 cups sugar [...]
