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Saturday, November 14th, 2009
Cinnamon 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 [...]
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Tags: Aluminum Foil, Apple Slices, Apricot Glaze, Apricot Jam, Coarse Meal, Cup Cold Water, Even Consistency, Ground Cinnamon, Hotel San Francisco, Jim Dodge, Purpose Flour, Raspberry Puree, Ripe Peaches, Stanford Court Hotel San Francisco, Sugar Mixture, Tart Pan, Tart Shell, Vanilla Ice, Vanilla Ice Cream, Water Press
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Tuesday, November 10th, 2009
Poached 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 [...]
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Tags: Ambria Chicago Il, Caramel Sauce, Chocolate Garnish, Chocolate Sauce, Cocoa Powder, Cup Cocoa, Dark Chocolate, Dessert Plate, Dry White Wine, Heavy Whipping Cream, Lemon Zest, Light Chocolate, Orange 1, Poached Pears, Raspberry Puree, Vanilla Bean, Vanilla Ice, Vanilla Ice Cream, White Chocolate, Winter Pears
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Saturday, September 26th, 2009
Marble 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:
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Tags: 2 Eggs, Chocolate, Chocolate Mixture, Chocolate Sauce, Cream Cheese, Cream Cheese Mixture, Double Boiler, Extract 1, Fit, Fudge Brownies, Loaded, Marble, Medium Bowl, Michael Romano, Molds And Dust, Ounce Package, Pinch Of Salt, Purpose Flour, Swirl, Tablespoon Sugar, Teaspoon Vanilla, Union Square, Union Square Cafe, Union Square Cafe New York, Unsweetened Cocoa, Vanilla Ice, Vanilla Ice Cream, Wire Rack
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Saturday, July 18th, 2009
Walnut 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 [...]
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Tags: Airtight Container, Confectioner, Cup Sugar, Cups Flour, Double Boiler, Egg Mixture, Egg Yolk, Egg Yolks, Heavy Whipping Cream, Icirc, Milk Drop, Quart Milk, Refrigerator Roll, Shelled Walnuts, St Helena Ca, Stainless Steel Bowl, Vanilla Bean, Vanilla Ice, Vanilla Ice Cream, Walnut Pie, Wooden Spoon
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Friday, July 17th, 2009
Bananas 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 [...]
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Tags: Alcohol Burner, Banana Liqueur, Bananas Foster, Brennan, Cup Brown Sugar, Dessert, Dinner Table, Dish, Few Minutes, Flames, Hot Sauce, Michael Roussel, Preparation Time, Scoop, Scoops, Spoon, Teaspoon Cinnamon, Unsalted Butter, Vanilla Ice, Vanilla Ice Cream
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Friday, July 10th, 2009
Cinnamon 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 [...]
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Tags: Aluminum Foil, Apple Slices, Apricot Glaze, Apricot Jam, Coarse Meal, Cup Cold Water, Even Consistency, Ground Cinnamon, Hotel San Francisco, Jim Dodge, Purpose Flour, Raspberry Puree, Ripe Peaches, Stanford Court Hotel San Francisco, Sugar Mixture, Tart Pan, Tart Shell, Vanilla Ice, Vanilla Ice Cream, Water Press
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Thursday, July 9th, 2009
Warren 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 [...]
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Tags: American Success Story, Bakery, Candy Maker, Corporate Food Service, Creole Cuisine, Creole Style, Developing Products, flavors, Food Service Companies, French Vanilla Ice Cream, Gretna, Icirc, Louisiana National Guard, Raconteur, Schoolwork, Showplace, Spinning Tales, Vanilla Ice, Vanilla Ice Cream, Waiting List
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Thursday, July 9th, 2009
Susan 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 [...]
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Tags: Chocoholic, Chocolate Sauce, Culinary Institute Of America, Death By Chocolate, Flourless Chocolate Cake, Gold Leaf, Heathman Hotel Portland, Hot Chocolate, Hyde Park, Hyde Park New York, Inter Continental, Le Parker Meridien, Moving Force, Pacific Northwest, Palm Beach, Paris London, Philippe Boulot, Restaurants In Paris, Vanilla Ice, Vanilla Ice Cream
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Wednesday, July 8th, 2009
Poached 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 [...]
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Tags: Ambria Chicago Il, Caramel Sauce, Chocolate Garnish, Chocolate Sauce, Cocoa Powder, Cup Cocoa, Dark Chocolate, Dessert Plate, Dry White Wine, Heavy Whipping Cream, Lemon Zest, Light Chocolate, Orange 1, Poached Pears, Raspberry Puree, Vanilla Bean, Vanilla Ice, Vanilla Ice Cream, White Chocolate, Winter Pears
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Tuesday, June 30th, 2009
Jean-Georges Vongerichten JoJo/Vong/Prime Steakhouse and many more http://www.jean-georges.com Like other great artists who make their work appear deceptively simple, Jean-Georges Vongerichten, chef and owner of JoJo and Vong in New York City and Prime Steakhouse at the Bellagio in Las Vegas, is constantly reminding himself and those who work for him to simplify, simplify. Yet [...]
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Tags: Alsace France, Bold Letters, Chef Louis, Chocolate Cakes, Codfish, Drake Hotel, Far Flung Places, Flying Squadron, French Haute Cuisine, Great Chefs, Jean Georges Vongerichten, Prentice Hall Press, Prime Steakhouse, Signature Dishes, Singapore Hong Kong, Star Restaurant, Traditional French Food, Valrhona Chocolate, Vanilla Ice, Vanilla Ice Cream
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