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Tuesday, January 19th, 2010
It all stems from Jacques Torres‘ and several other famous pastry chefs techniques. The NYT article, Perfection? Hint: It’s Warm and Has a Secret, explains the magic in scientific terms behind these cookies. The three most important steps? … Margot: Bayonne, NJ, United States: Small town Vermont girl packed her bags, moved to the Big Apple and traded that in for the metro suburbs. Spends her time developing new recipes while trying to make it as a pastry chef. …
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Tags: Bayonne Nj, Big Apple, Celebrity Chefs, Chocolate Chip Cookie, Chocolate Cookie, Cookies, Great Chefs, Hot Chocolate, Hot Oven, Jacques Torres, Magic, Metro, Nyt, Nyt Article, pastry chef, Pastry Chefs, Recipes, Stems, Ultimate Chocolate Chip Cookie, Vermont, White Chocolate
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Monday, December 28th, 2009
Executive Chef. Wyogal’s Avatar. Profile: Join Date: Dec 2008. Location: Not Colorado. Posts: 1821 …. “Variety isn’t just the spice of life, it is the key to life” – Chef Michael Smith. LPBeier is offline. Thread Tools. Posting Rules …
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Tags: Avatar, Celebrity Chefs, Chef Michael Smith, Cooking, executive chef, Forums, Great Chefs, Key To Life, Michael Smith, Spice Of Life, Thread Tools, Variety, White Chocolate
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Monday, November 23rd, 2009
Thaddeus DuBois, executive pastry chef for the Borgata Hotel, Casino and Spa created Chocolate in the Sky, which is every chocoholic’s dream! It is his signature creation and is made of 100% dark and white chocolate. …
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Tags: Bobby Flay, Borgata Hotel Casino, Borgata Hotel Casino And Spa, Celeb, Celebrity Chefs, Chefs, Dark Chocolate, Executive Pastry Chef, Great Chefs, Hotel Spa, Marthastewart Com, Signature Creation, Sky, Thaddeus Dubois, White Chocolate, Wolfgang Puck
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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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Friday, October 30th, 2009
Chow and Chatter · Guest Post: We’re Goan Make Pizza! – Oh I am so excited to give you a guest post from Chef E I adore her blog Food Wine Fun, she is a personal chef and can really cook she also adds wonderful sn… 12 hours ago …. Chocolate MACARONS, October 2009 The Daring Baker’s Challenge – [image: IMG_0043] The 2009 October Daring Bakers’ challenge was brought to us by *Ami S*. She chose macarons from Claudia Fleming’s The Last Course: The Des… 3 days ago …
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Tags: Ami, Bakers, Blog, Blogspot, Celebrity Chefs, Challenge Image, Chocolate Cake, Chow, Claudia Fleming, Food Wine, Fun, Great Chefs, Image Img, Mad Chemist, Personal Chef, Pizza, Themadchemist, Trish, Web News, White Chocolate
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Monday, October 12th, 2009
you can also take the french pastry quiz — see if you have the potential to become a pastry chef. (the quiz is in french.) above is the “infinitely vanilla” from pierre herme. it’s a crunchy crust (sable) with white chocolate and …
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Tags: Celebrity Chefs, French Pastry, French Vanilla, Great Chefs, Journey, Paris, Pastries, pastry chef, Quiz, Sable, Web News, Weblog, White Chocolate
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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
G. Scott Philip Hurricane Cafe, Juno Beach FL taped at Las Canarias San Antonio, TX http://www.hurricanecafejuno.com G. Scott Philip’s Hurricane Cafe is serving up a storm in Juno Beach. Rave reviews remark chef Scott Philip’s use of fresh ingredients and intriguing dishes like Raspberry-White Chocolate Pancakes and Macadamia-crusted Grouper. Philip serves breakfast, lunch, and dinner [...]
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Tags: Biscuits And Gravy, Breakfast Lunch, Chef Scott, Chocolate Pancakes, Crusted Grouper, Culinary Competition, Culinary Institute Of America, Elegant Dining Room, G Scott, Great Chefs, Hurricane Cafe, Juno Beach, Kansas City Native, Las Canarias San Antonio, Mansion Del Rio, Rio Hotel, Ruffino, San Antonio Tx, Strip Plaza, White Chocolate
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Friday, May 15th, 2009
White Chocolate Sauce Makes about 1-1/2 cups 8 ounces white chocolate, chopped 1/2 cup heavy (whipping) cream 1 tablespoon Grand Marnier or other liqueur (optional) In a double boiler over barely simmering water, melt the chocolate, stirring until smooth. Remove from heat and mix in the heavy cream and liqueur. Serve warm, or pour into [...]
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Tags: Chocolate Sauce, Double Boiler, Grand Marnier, Heavy Cream, Heavy Whipping Cream, Liqueur, Smooth, Tablespoon, White Chocolate
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Friday, May 15th, 2009
Striped Chocolate This recipe makes dark chocolate striped with white chocolate. To create dark lines on a white background, simply use the dark chocolate first. The quantity makes a sheet of striped chocolate approximately 12 inches by 16 inches by 1/8 inch. To increase the amount of striped chocolate, use more chocolate, but continue to [...]
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Tags: Bittersweet Chocolate, Comb, Cookie Cutter, Dark Chocolate, Double Boiler, Flexible Plastic, Garnishes, Masonry, Paint Stores, Printing Tool, Refrigerator, Room Temperature, Scrape, Sharp Knife, Sized Sheets, Spatula, Straight Lines, Thin Layer, White Background, White Chocolate
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