Free Recipes Archive
Pastry Chef Patrick Fahy Blackbird 619 West Randolph Street Chicago, IL 60661 Yield: 12 Servings Bartlett Pear Sorbet: 10 grams ascorbic acid 1 liter Bartlett pear juice Glucose 4 grams sorbet stabilizer 50 grams granulated sugar 5 grams salt Sugar-Blown Read More …
Pastry Chef Ron Mendoza of Sona – Los Angeles, CA Yield: 10 Servings White Chocolate Mousse: 1-2 pounds mesquite smoking chips 200 grams white chocolate 150 grams heavy cream 180 grams egg whites Meyer Lemon Granita: 4 threads saffron 1 Read More …
In Japan, tempura over rice is simply called tendon. It’s a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into Read More …