Free Recipes Archive
Chef Michael Bloise of Wish, Miami, FL Yield: 4 Servings Marshmallow: * 2 1/2 Tablespoons unflavored gelatin * 1/2 cup cold water * 1 1/2 cup sugar * 1 cup light corn syrup * 1/4 teaspoon salt * 1/2 cup Read More …
Chef Dante Boccuzzi of Dante — Cleveland, OH Yield: 1 serving Squab: 2 squabs, legs removed 4 sprigs lemon thyme 2 cloves garlic Salt and pepper French Toast: 2 ounces foie gras Salt and pepper 2 Tablespoons brandy 2 1–inch Read More …
The key to working with fresh foie gras is controlling its temperature. Make sure it’s at room temperature when removing the veins so it’s pliable; then chill before cooking so it doesn’t start to melt. Allow time to refrigerate the Read More …
Serves 1 1 pigeon leg (about 120g) 3 orange zest strips 3 lemon zest strips 1 bundle lemon verbena 1 bay leaf 200ml citrus oil 100m port wine 100g seedless red grapes 15ml water 30g sugar 10g roasted pecan nuts Read More …
Chef Alessandro Stratta of Alex – Las Vegas, NV Yield: 8 servings Terrine (makes 2 terrines/24 portions): * 1 pound chicken breast meat * 1 pound chicken leg meat * 1/2 pound lardo * 1/2 pound pancetta pepatta, diced finely Read More …
3 tablespoons sunflower or olive oil 2 celery stalks, thinly sliced 1 green pepper, diced 1 onion, chopped 2 garlic cloves, crushed 1 large bay leaf 2 sprigs fresh thyme 4-1/2 cups vegetable stock 1/4 lb. fresh okra 1-1/2 cups Read More …
by Chef Bobo Bergstrom Foie Gras Foie Gras of Duck Season foie gras with salt and pepper. Fry in HOT non-stick pan quickly on both sides and rest on the side while you add Pineapple salsa in the pan. Arrange Read More …
Serves 1 50g tuna dices salt, to taste 20ml XO sauce 1 foie gras terrine slice 20g mango dices 20ml Thai minced chilli sauce 1 roasted Peking duck skin slice (available in Chinese deli) 20ml sweet bean sauce 10ml olive Read More …
Although Michael Mina is known for his inventive fish and seafood preparations, his San Francisco restaurant actually serves more foie gras than almost any other establishment in the country. Michael’s background as a pastry chef influenced the creation of this Read More …
Potato Puree 3 medium Idaho potatoes 3/4 cup heavy cream 2 tablespoons butter salt and pepper to taste Place cream and butter in a small sauce pot and reduce by half. Keep warm. Peel and cut potatoes into half, place Read More …
Makes: 8-9 quarts 1 ice ring 1 40 ounce bottle grape juice (more if making ice ring) 1 48 oz can pineapple juice (more if making ice ring) 2 liter bottle of ginger ale or lemon-lime soda 2 oranges 2 Read More …
CAKE 2/3 cup butterscotch chips 1/4 cup water 2-1/4 cups Pillsbury BEST All Purpose or Unbleached Flour 1-1/4 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup buttermilk* 1/2 cup shortening 3 eggs FILLING Read More …
1/2 cup Water, (105-115 degrees) 2 packages active dry yeast 3-1/2 cups Flour (to 4-1/2 cups) 1/2 cup Sugar 1/2 teaspoon Nutmeg, freshly grated 2 teaspoons Salt 1 teaspoon Lemon rind, grated 1/2 cup Water, lukewarm 3 Eggs 4 Egg Read More …
3 cups all-purpose flour 1/2 cup cocoa 2 cups sugar 1 teaspoon salt 2 teaspoons baking soda 2 unbeaten eggs 1 cup vegetable oil 1 cup sour milk 1 cup boiling water 1 teaspoon vanilla extract Mix together the flour, Read More …