Free Recipes Archive
by Chef Jeff Pikus of Maude’s Liquor Bar – Chicago, IL Country Pork Terrine: 12 grams Demerara sugar 100 grams cognac 225 grams minced red onion 65 grams minced shallot 400 grams pork belly, rough diced 400 grams pork shoulder, Read More …
Source: Il Girasole – Delray Beach, Florida 1/2 cup butter 1/2 cup flour 4 cups whole milk 2 teaspoons chicken base 1/2 cup vegetable oil 12 large sea scallops, halved 8 large raw shrimp (about 15 count), peeled, deveined, cut 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 …
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 …
1 pound Roquefort cheese 1/2 pound (2 sticks) unsalted butter 1/4 cup heavy cream, very cold 2 tablespoons Cognac 1/2 cup walnut halves, broken into smaller pieces salt pepper, fresh ground In a bowl, with a wooden spatula, mash the Read More …
50 g plain flour 50 g butter 300 ml milk salt and freshly ground pepper 100 g peas; cooked 100 g cottage cheese 1/2 medium cauliflower; cooked 50 g Lancashire cheese; grated 2 carrots; chopped 1 onion; chopped cucumber; to Read More …
1 tablespoon butter 2 shallots, sliced 3 thin slices white bread, crusts removed 1/2 egg white, lightly beaten 2 tablespoons light cream 5 ounces lean boneless veal little salt and ground white pepper 3/4 cup whipped cream 1-1/2 pound fresh, 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 …
Makes approximately 4 cups 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cardamom 1/4 teaspoon ground black pepper 1 tablespoon olive oil 1 cup walnuts 3 tablespoons sugar 1 pound Maytag blue cheese, crumbled, divided 2 1/2 ounces Read More …
BROCCOLI LAYER 1 red onion, finely chopped 25 ml butter 2 tbsp 1 L broccoli, coarsely chopped & cooked 4 cup 3 eggs 125 ml whipping cream 1/2 cup 125 ml gouda or swiss cheese, grated 1/2 cup 50 ml Read More …
White Chocolate Mousse 1 envelope unflavored gelatin 1/4 cup cold water 7 ounces white chocolate squares 1/2 cup granulated sugar 2 large eggs 1 large egg yolk 1 tablespoon Chambord or raspberry liqueur 2 cups heavy or whipping cream 1 Read More …
BROCCOLI LAYER 1 red onion, finely chopped 25 ml butter 2 tbsp 1 L broccoli, coarsely chopped & cooked 4 cup 3 eggs 125 ml whipping cream 1/2 cup 125 ml gouda or swiss cheese, grated 1/2 cup 50 ml Read More …
BROCCOLI LAYER 1 red onion, finely chopped 25 ml butter 2 tbsp 1 L broccoli, coarsely chopped & cooked 4 cup 3 eggs 125 ml whipping cream 1/2 cup 125 ml gouda or swiss cheese, grated 1/2 cup 50 ml Read More …
White Chocolate Mousse 1 envelope unflavored gelatin 1/4 cup cold water 7 ounces white chocolate squares 1/2 cup granulated sugar 2 large eggs 1 large egg yolk 1 tablespoon Chambord or raspberry liqueur 2 cups heavy or whipping cream 1 Read More …
8 leaves of gelatine (soaked in cold water) 750 ml. Sugar syrup 40 ml. Kirsch 100 gr. blueberries 100 gr. strawberries 100 gr. raspberries 150 gr. tayberries 450 ml. lime sauce serves 10 Drain the excess water from the gelatin, Read More …