Free Recipes Archive
Yield: 4 servings 12 large Jerusalem Artichokes 2 tablespoons Olive oil 12 Cloves shallots 20 Scallops 4 Kaffir Lime Leaves 8 Wing Beans (or 4 baby bok choy) 600 ml Fish Stock 3 Limes, Juice Only 2 tablespoons Fish Sauce Read More …
Chef Paul Mon-Kau of The District Brasserie shares his recipe for French mussels. 1 lb mussels 1/4 cup diced white onion 1/4 cup julienned leek 1 teaspoon garlic puree 3 sprigs thyme 1/2 cup cream 2 oz cubed butter 1/4 Read More …
Source: Chaya Brasserie, Los Angeles, California Chile Paste 3 dried pasilla peppers 2 tablespoons dry white wine Water Place peppers in small saucepan. Add wine and 1/4 cup water. Bring to a boil and simmer until peppers have softened, 2 Read More …
Source: Chef Christopher Gross – Christopher’s Fermier Brasserie & Paola’s Wine Bar, Phoenix, Arizona Vegetable oil or olive oil for frying 1 cup water 1/2 cup butter or margarine 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs, beaten until Read More …
These cakes are slightly under-baked so that the chocolate center oozes when cut. Source: Chef Gale Gand – Tru and Brasserie T – Chicago, Illinois Sauce 4-1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 2 ounces unsweetened chocolate, chopped Read More …
Yield: 4 servings 12 large Jerusalem Artichokes 2 tablespoons Olive oil 12 Cloves shallots 20 Scallops 4 Kaffir Lime Leaves 8 Wing Beans (or 4 baby bok choy) 600 ml Fish Stock 3 Limes, Juice Only 2 tablespoons Fish Sauce Read More …