Friday, June 5th, 2009
Buttermilk Panna Cotta Bryce Whittlesey Wheatleigh Lenox MA – Creamy panna cotta has a brighter flavor when made with buttermilk. Chef Whittlesey suggests increasing the gelatin powder to 2 teaspoons in hot weather. – Makes nine 2.5-ounce timbales – 1-1/2 teaspoons gelatin powder 2 tablespoons cold water 1-1/4 cups heavy (whipping) cream 1/2 cup minus [...]
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Tags: Baking Sheet, Butter Cookie, Butter Cookies, Buttermilk, Cream And Sugar, Gelatin Powder, Hand Blender, Heavy Whipping Cream, Hot Weather, Mint Leaf, Panna Cotta, Panna Cottas, Plastic Wrap, Rolled Mint, Sieve, Stainless Steel Bowl, Tablespoon Sugar, Timbale, Wheatleigh Lenox Ma, Whittlesey
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Thursday, June 4th, 2009
Roasted Lobster with Cardamom-Star Anise Butter Bryce Whittlesey Wheatleigh Lenox MA – Towers of salsify and dixie bean fricassee are topped with lobster meat and sauced with lobster emulsion. Salsify strips garnish the towers. The lobsters are injected with butter spiced with cardamom and star anise before they are roasted, imparting a hint of spice [...]
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Tags: Black Peppercorns, Cardamom Pods, Deep Fryer, Dry White Wine, Fennel Bulb, Fish Fumet, Garlic Bulb, Heavy Whipping Cream, Lobster Meat, Maine Lobsters, Oyster Plant, Paper Towels, Pinto Beans, Quart Chicken Stock, Salsify Roots, Shell Beans, Star Anise, Substitute Butter, Tablespoon Coriander Seeds, Wheatleigh Lenox Ma
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