Joel Gourio de Bourgonnier (Retired) formerly of Hotel Provincial

This was taken at Sirio’s retirement party with many of the Great Chefs who worked for him, at one time or another, and some of the NYC chefs we produce for our various series including Michael Lomonoco (LFront); Bill Telepan (RFront); and on either side of Sirio Maccioni, Daniel Boulud (LRear)& Eric Ripert (RRear). Sirio […]

Serving: 4 Print Rack of Lamb By Great Chefs December 19, 2016 Rack of lamb is perfect for an elegant dinner party. This version adds an Indonesian accent with a coating of persimmon chutney and crushed peanuts, sweet and spicy flavors that pair well with rich, rosy lamb. The stock and sauce may be made […]

Serving: 4 Print Chocolate Mousse Cheesecake By Great Chefs October 31, 2016 Here’s a chocolate cream cheesecake topped with a chocolate mousse. Are we chocoholics in heaven yet? For variations, try using chocolate cookies in place of vanilla wafers in the crust and sweet baking chocolate in the chocolate mousse. Ingredients Crust vanilla wafers – […]

Print Warm Exotic Fruit Salad By Great Chefs October 13, 2016 This lovely fruit dessert promises a trip to the tropics with its pineapple, mango, kiwi, and papaya. The fruity sorbet would be a delight by itself, just served with the tuile. Instead, it tops a disc of shortcake surrounded by fruit. Note how the […]

Print Filet of Veal in Parsley Crust By Great Chefs October 13, 2016 Tender baby spring vegetables circle each plate, ending in a slice of pink veal circled with pale green stuffing. The celeriac in mustard sauce and pickled rhubarb add distinct northern European touches. Chef Henriksen says that the rhubarb is always a hit, […]

Print Wild Baby Fennel Cannelloni with Rosemary Rabbi By Great Chefs October 12, 2016 Oh, those Italian eggs! Extra large with huge orange- yellow yolks, they give Chef Maria Salcuni’s pasta a golden color. If the eggs you find aren’t very large, you may find you need to add an extra egg to get the […]

Print Vegetable Salad with Couscous By Great Chefs October 12, 2016 This is perhaps one of the most colorful dishes ever placed before diners, a rainbow masterpiece of fresh summer vegetables. Even the couscous has a special fillip: it is cold-smoked. Couscous is prepared by a long process of working cool water into the grains […]

Serving: 6 Print Oysters & Angel Hair By Great Chefs October 11, 2016 Ingredients Gremolata parsley chopped – ​ 1⁄2 cup  thyme chopped – 1 teaspoon  oregano chopped – 1 teaspoon  basil chopped – 1 teaspoon  green onions chopped – 1 teaspoon  garlic chopped – 1 teaspoon  zest and juice of lemon – 1 bottarga […]

Serving: 15 to 20 Print Alligator & Crawfish Gumbo By Great Chefs October 11, 2016 Ingredients Roux vegetable oil – 2 cups  flour – 2 cups  Stock whole chicken – 1 onion chopped – 1 ribs celery chopped – 2 small carrot chopped – 1 bay leaf – 1 peppercorns – 1 tablespoon  cold water […]

Serving: 6 Print Cafe Au Lait Creme Brulee with Calas By Great Chefs October 11, 2016 Ingredients Creme Brulee egg yolks – 8 egg yolks Sugar – 1 cup  heavy whipping cream – 1 cup  vanilla extract – 1 teaspoon  coffee concentrate – 2 tablespoons  Calas warm water – 1⁄2 cup  sugar – 1 teaspoon  […]

Print Safi Chocolate Mousse Cake By Great Chefs September 29, 2016 Safi Chocolate Mousse Cake Paris, France Although the recipe is for a large quantity, the large cake which results is sliced into 8 smaller cakes for service. The assembled cakes may be wrapped and frozen, then thawed and iced with ganache later. Chef Hevin […]

Serving: 4 Print Grandmother’s Tuscan  Apple Pie By Great Chefs September 20, 2016 Michele Sorrentino Antica Trattoria Botteganova Siena, Italy Dessert, Great Chefs of the World #250 These molded apple pies are made by pouring batter over diced apples in buttered ramekins. The lovely presentation includes a circle of tiny hearts, made with kiwi and […]

Print Spinach Mousse with Financier Sauce By Great Chefs September 15, 2016 Elegant spinach mousse timbales are topped with cock’s combs and served with a rich sauce that contains two kinds of meat, two kinds of livers, mushrooms, and more cock’s combs. The cock’s combs are extremely unusual in the U.S., but they are not […]

Serving: 6 Print Orange Chocolate Souffle By Great Chefs September 14, 2016 Slicing these soufflés releases a small tide of melted chocolate; do this at the last second, as the dish is placed before the diner. Chef Da Silva uses an orange-flavored white Swiss chocolate that is also bright orange in color for this dessert. […]

Print Charcoal Grilled Louisiana Pompano with Vietnamese-style Mirliton Slaw (goi thap cam) and Spicy Blue Crab Fritters, Pepper Jelly and Citrus Chili Oil By Great Chefs August 15, 2016 Ingredients Mirliton Slaw Raw Sugar – 2 tbs lime juice – 4 limes fish sauce – 4 tbs garlic cloves (minced) – 2 diced hot pepper […]

Print GW Fins Sizzling Oysters By Great Chefs August 15, 2016 Ingredients Fresh Louisiana Shell Oysters – 4 Dozen Paul Prudhomme’s Shrimp Magic – 2 tablespoons butter, melted – 1 lb fresh squeezed lemon juice – 2 tbs fresh chopped parsley – 1 tbs rock salt – 4 cups lemons, quartered – 2 each Instructions […]

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Print Milk and Cream Souffle By Great Chefs May 25, 2016 Ingredients Brioche – 200 Grams Milk – 3/8 Liter Butter – 100 Grams Powedered Sugar – 90 Grams Ricotta (strained) – 100 Grams Vanilla Lemon Zest Egg Yolks – 5 Sour Cream – 1/8 Liter Egg Whites – 5 Granulated Sugar – 40 Grams […]

Print Veal Fillet Medallions with Asparagus and Fresh Herbs By Great Chefs May 24, 2016 Ingredients Veal Fillet veal fillet medallions – 6 – 150 Gram fillets Leek – 6 Strips Freshly ground sea salt and pepper Stock For Poaching & Vinaigrette Butter – 30 Grams Shallots – 80 Grams Mushrooms – 40 Grams Asparagus […]

Print Berries of the Season in Pastry By Great Chefs May 24, 2016 Ingredients Pastry Sheets almond brittle, crushed fine – 80 Grams strudel dough – 1 package Berry Mousse Berry Coulis – 350 Grams Grand Marnier – 20 Ml Whipped Cream – 300 Gram Fresh Berries – 200 Gram Garnish Mint Spun Sugar powdered […]

Print Stuffed Lamb Chops with Fried Polenta and Stewed Artichokes By Great Chefs April 21, 2016 Ingredients Lamb Chops – 3 Per Person Salt and Pepper – to taste Stuffing Zucchini Eggplant Oyster mushrooms Red Bell Pepper Onion Thyme and Parsley Polenta Polenta – 200 Grams Chicken Stock – 400 Mililiters butter – 70 grams […]

Print Selection of Styrian Beef By Great Chefs April 21, 2016 Ingredients Styrian Beef Filet – Aged – 400 Grams Beef Consomme – 3/4 Liter Root Vegetables – 350 Grams Juniper Berries Peppercorns Bay Leaves Lovage Parsley Beef Shouler – 500 Grams Shoulder Tip – 500 Grams Chive Sauce Soup from Meat – 1/2 Liter […]

Print Saddle of Lamb in Mushroom Cabbage Jacket on Wild Garlic Sauce By Great Chefs April 21, 2016 Ingredients Saddle of Lamb, Trimmed – 300 Grams Ground Lamb – 100 Grams Slices of Toasts – 2 Whipping Cream – 2 Tablespoons Egg Yolks – 2 Garlic Salt and Pepper Thyme Seasonal Mushrooms – 100 Grams […]

Print Tureen of Polenta and Pumpkin Seeds on Bean and Artichoke Salad By Great Chefs April 21, 2016 Ingredients Pumpkinseeds – 50 Grams Pumpkinseed oil – 2 Tablespoons Milk – 1/8 Liter Cream – 1/8 Liter Butter – 1 Teaspoon Garlic Clove – 1/2 Rosemary – 1 Sprig Thyme – 1 Sprig Salt & Pepper […]

Print Goat Cheese and Leek Ravioli By Great Chefs April 21, 2016 Ingredients Filling (above) Goat Cheese Boiled Potatoes Leek Chives Salt and Pepper Garlic Noodle Dough Cake Flour – 500 grams Eggs – 4 Yolks – 3 Olive Oil – 1 Tablespoon Salt White Wine – 1 Tablespoon Red Bell Pepper Shallots Green, Yellow […]

Print Sesame Prawns on Ginger butter with Wild rice Risotto and Fennel By Great Chefs April 21, 2016 Ingredients king (tiger) prawns – 12 Salt Pepper Paprika Cinnamon Cloves Toasted black and white sesame seeds Sesame Oil Lemon Juice Soy Sauce Olive oil Ginger Butter Creamed Butter Garlic Ginger Salt and Pepper Worcestershire Tobasco Brandy […]

Print Ham with Horseradish By Great Chefs April 20, 2016 Ingredients Ham – 12-15 kilo Horseradish Garnish Lettuce Salt and Pepper – to taste Herb Vingar – to taste Canola Oil Instructions Ham is boiled. The ham for this dish weighs from 12 to 15 kilo, boiled 1 hour per kilo. The ham comes from […]

Print Fillet of Pike with Argula Risotto and Red Wine Scallions By Great Chefs April 20, 2016 Ingredients fillets of pike – 2 lbs raw scallions or pearl onions – 1 lb risotto rice – 250 grams arugula Salt & pepper – to taste lemon – to taste white wine – to taste red wine […]

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A dish for lovers of mushrooms, which are blended into the polenta, used to garnish the dish, and are an integral part of the nage, or sauce, that tops the seared scallops and sauteed polenta dia monds. Serving: 4 Print Pan-seared Scallops with Polenta by Tim Keating By Great Chefs March 24, 2016 A dish […]

Serving: 4 Print Rack of Lamb By Great Chefs February 25, 2016 Jean Paul Bondoux says that Uruguay has the best lamb and beef in the world, and uses this recipe to prove it. The preparation is simple, allowing the flavor of the lamb to be the focus of the dish. The lamb is accompanied […]

Serving: 4 Print Wild Mushroom Sformato By Great Chefs January 14, 2016 This golden rice is a vegetarian wonder, full of flavor and healthful goodness. Chef Romano prefers freshly extracted juices for the risotto, but notes that the juices are also available at specialty stores. Keep the rice cooking at a gentle simmer; the constant […]

Serving: 4 Print Grilled Rack of Lamb and Risotto with Cardamom Sauce By Great Chefs December 10, 2015 Beets take an intriguing turn in this creative entree, producing a dramatic red risotto. The cardamom pods are roasted to add maximum perfume to the intense wine sauce. You can use more than the 10 called for […]

Serving: 4 Print Rabbit Tenderloin with Sauteed Spinach and Creole Mustard Sauce By Great Chefs December 10, 2015 Rabbit tenders sparked with Cajun spice mixtures and fried golden brown are combined with rabbit sausage and served with wilted spinach and Creole mustard sauce. To reduce time and preparation but still enjoy this flavorful dish, shape […]

Serving: Makes four 6-inch tarts Print Warm Apple Tarts By Great Chefs December 10, 2015 The secret of this aromatic filling is a pinch of Chinese five-spice powder in lieu of the usual nutmeg and cinnamon. These homey tarts bake very quickly because the filling is cooked in advance. The tarts may be baked up […]

Serving: 12 to 14 Print Rum Cake By Great Chefs December 10, 2015 This gorgeous cake, iced with whipped cream and decorated with toasted almonds, has a surprise inside: it is filled with vanilla pastry cream, and the cake layers are soaked with cherry-rum filling. When you drain a bottle of maraschino cherries for the […]

Serving: 6 Print Consomme des Ecrevisses aux Truffes By Great Chefs December 10, 2015 Hidden under golden brown puff pastry caps, this sparkling consommé contains pink crawfish tails and bits of black truffle. The consommé makes an elegant starter for dinner. Ingredients Live Crawfish – 2 pounds (Alt. shrimp) Water – 3 quarts Salt – […]

Serving: 6 Print Chicken Vieux Carré By Great Chefs December 1, 2015 Ingredients Whole Chicken Breasts – 6, boned and skinned Salt and cayenne to taste Unsalted Butter – 1 pound (4 sticks) Celery – 1/2 cup, chopped Onion – 1/2 cup, chopped Lump Crabmeat – 1/2 pound, picked over for shells Green Onion – […]

Serving: 12 Print Crawfish Boil By Great Chefs November 24, 2015 In New Orleans and the low country surrounding the city, a crawfish (or shrimp, or crab) boil is a social event, not a dish. Huge cooking contraptions consisting of boilers, a frame to hold the pot, and a huge pot are sold in groceries […]

Serving: 6 Print Grilled Catfish By Great Chefs November 24, 2015 Fish is probably not the first thing you think of for a tailgate party. This version will make it plain why fish is a great idea for outdoor appetites. The flaked grilled fillets take their place beside green onions, sour cream, and horseradish, ready […]

Serving: 4 Print Grilled Chicken in Sauce By Great Chefs November 24, 2015 Plan ahead for a tailgate and grill or smoke chicken breasts, let them cool, and cut them into bite-sized pieces. Bring the ingredients for the sauce, warm them together, and let everyone dip chicken pieces in the warm sauce. Ingredients Mayonnaise – […]

Serving: 8 Print Grilled Pork Tenderloin By Great Chefs November 24, 2015 Here’s a perfect way to head to a tailgate party. The pork tenderloins are packed in plastic zip-lock bags with the marinade, arriving ready to grill. A simple 20-minutes-per-side and they’re ready to enjoy. Ingredients Fresh Spearmint – 1/4 cup, minced Grated Ginger […]

Serving: 6 Print Grilled Stuffed Tomatoes By Great Chefs November 24, 2015 This is a delicious way to serve fresh tomatoes! They are cut open and stuffed, then grilled, adding a smoky flavor to the tomatoes. Not your average slices at the side of the plate! Ingredients Tomatoes – 6 medium Seasoning Salt – 1/2 […]

Serving: 24 Print Grilled Dove Breasts By Great Chefs November 24, 2015 Kenny Calhoun marinates dove breasts in a mixture that includes soy sauce, red wine, tarragon, and rosemary. The fragrant breasts are then grilled over coals, with frequent basting. When using a marinade as the basting sauce, plan ahead and reserve some of the […]

Serving: 4 Print Pheasant Breasts with Pancakes (Ployes) and Bacon By Great Chefs November 24, 2015 This recipe calls for L.L. Bean’s ployes mix. Ployes are French pancakes made with buckwheat and wheat flour, and no milk. If you cannot find the L.L. Bean mix, make thin buckwheat pancakes to go with the pheasant. Ingredients […]

Serving: 10 Print Smoked Pork Loin By Great Chefs November 24, 2015 Dark rum, Greek seasoning, and orange juice create depths of flavor in a smoked pork loin created for dining out in the Florida Keys. They will work as well with grilled pork, but you will miss the smoky tones in the flavor. The […]

Serving: Makes 1 quart Print Herb Butter for Steamed Mussels and/or Clams By Great Chefs November 24, 2015 Herbed butter for steamed mussels — or other steamed seafood, if you wish — separates the ordinary from the spectacular. This butter contains tomatoes, wine, onion, lemon juice, and four fresh herbs. Ingredients Salted Butter – 1 […]

Serving: 8 Print Clam Chowder By Great Chefs November 24, 2015 Unlike commercial canned chowders, which seem to be in competition to see what brand can be the most gelatinous, this is fresh chowder — make that chowdah — with heavy cream, fish stock, salt pork, potatoes, onions, and those wonderful littleneck clams. Herbs add […]

Serving: 6 Print Grilled Jerk Chicken By Great Chefs November 24, 2015 Peppercorn mélange and jalapeno give chicken a real kick. This chicken is marinated in the pepper mixture with onion, thyme, and Worcestershire, among other things, picking up heat along the way. Simply grilled with melted butter, they can be the mainstay of an […]

Serving: 6 Print Salmon Fillets By Great Chefs November 24, 2015 After a hot day full of fast rapids and icy water, the smell of marinated fresh salmon grilling is enough to make every rafter hungry as a bear. On the float trips, everything must be packed in — and packed out. But just because […]

Serving: 2 Print Acorn Squash Soup By Great Chefs November 23, 2015 This soup could not be easier, nor prettier. The chef cuts the tops off the squash and removes the seeds, then stands them individually in small bowls. Chicken stock is poured into the squash, mushrooms and scallops are added, and the lids are […]

Serving: 6 Print Rich Davis’ Barbecued Prime Rib Roast By Great Chefs November 23, 2015 Ingredients Sugar – 1 cup Salt – 1/2 cup Ground Black Pepper – 1/2 cup Paprika – 1/2 cup Garlic powder – 1/2 cup Prime Rib Roast – one, boneless, 5 – 6 pounds, at room temperature Barbecue sauce (Davis […]

Serving: 10 Print Sweet Sesame Taro Fingers By Great Chefs November 23, 2015 This dessert starts with a loaf of frozen bread. Sliced 1/8-inch thick, the bread turns into a thin crust to roll around slim taro paste cylinders. Dipped in sesame seeds on each end, the taro fingers are wok-fried to golden brown. Ingredients […]

Serving: 2 Print Beef Kew with Asparagus By Great Chefs November 23, 2015 The stir-fry technique works perfectly with rib-eye steak, which is cut into pieces and coated with egg white and cornstarch. Shiitake mushrooms and tender-crisp asparagus spears accompany the steak. Ingredients Sauce Salt – 1/2 teaspoon Pinch of freshly ground white pepper Pinch […]

Serving: 2 Print Hamachi with Herb Salad and Truffle Vinaigrette By Great Chefs November 23, 2015 Hamachi, a farm-raised yellowfin tuna, is perfect for searing the exterior while leaving the center virtually raw. Gilmore presses herbs on the hamachi, sears them quickly, then chills the fish. She serves the sliced fish on a bed of […]

Serving: 2 Print Crab Meat Sui Mei with Red Pepper Sauce By Great Chefs November 23, 2015 This very pretty appetizer is also very, very tasty: plump dumplings are filled with crab meat, shrimp, crunchy water chestnut bits, and seasonings, then served in a pool of red pepper sauce. The dumplings and sauce could be […]

Print Seafood Fajitas By Great Chefs November 23, 2015 These “open-faced” fajitas present the wealth of the sea with a southwestern kick. Each arrives at the table with a tortilla along with rice, beans, and seafood, and its perfectly possible to fill the tortilla — but more likely the diners will enjoy each part of […]

Serving: 6 Print Aromatic Seared Tuna Taco with Cucumber Relish, Miso Vinaigrette, and Baby Spinach By Great Chefs November 23, 2015 Chef Lynne Aronson manages to make a nod to Asian cuisine even as she makes a tuna taco. The tuna, coated with seeds, gets a quick sear. It is folded into peppered pappadums folded […]

Print Barbecued Shrimp By Great Chefs November 23, 2015 Barbecued shrimp is a New Orleans favorite. The “barbecue” part is a slight misnomer, as these shrimp are cooked — boiled or oven roasted — in a buttery sauce. Ingredients Creole Seasoning Dried oregano Dried rosemary Crumbled bay leaf Garlic powder Freshly ground black pepper Salt […]

Print Broiled Shrimp By Great Chefs November 23, 2015 Note: Bozo’s prepares fried food to order, and there are no fixed quantities for ingredients. Consider this “directions,” not a “recipe:” decide how many filets you would like, and adjust other quantities to fit Ingredients Butterflied Shrimp – peeled, deveined Corn margarine Vegetable oil Salt and […]

Print Fried Oyster Loaf (Oyster Po’ Boy) By Great Chefs November 23, 2015 Note: Bozo’s prepares fried food to order, and there are no fixed quantities for ingredients. Consider this “directions,” not a “recipe:” decide how many filets you would like, and adjust other quantities to fit Ingredients Oysters (preferably, freshly shucked) – approximately 12 […]

Print Fried Catfish By Great Chefs November 23, 2015 Note: Bozo’s prepares fried food to order, and there are no fixed quantities for ingredients. Consider this “directions,” not a “recipe:” decide how many filets you would like, and adjust other quantities to fit Ingredients Catfish fillets Salt for seasoning Cornmeal Vegetable oil for deep frying […]

Serving: 8 Print Roast Wild Turkey with Blue Cornmeal-Chorizo Stuffing By Great Chefs November 23, 2015 Chorizo and chilies add bite to a Southwest-style corn meal dressing created by celebrated Southwest chef Stephan Pyles. Note that home economists now recommend that you cook the dressing separately from the turkey to be certain the dressing reaches […]

Serving: 6 Print Warm Lobster Taco with Yellow Squash and Jicama Salad By Great Chefs November 23, 2015 The combination of colors and flavors is tantalizing, and the dish is so easy to do. In place of live lobsters, you could use lobster tails or even jumbo shrimp or lump crab meat. Note that the […]

Serving: 6 Print Kartoffelklosse (Potato Dumplings) By Great Chefs November 23, 2015 Gunter Preuss’ alternative to mashed potatoes is a dumpling that starts out as mashed potato — then is transformed, with nutmeg, eggs, and flour, into angled cylinders of potato sprinkled with chopped parsley. The dumplings are firmer than mashed potatoes, and have that […]

Serving: 6 Print Rotkohl (Red Cabbage) By Great Chefs November 23, 2015 Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead. Ingredients […]

Serving: 6 Print Gebratene Ganz Mit Sahne Sosse (Roast Goose with Gravy) By Great Chefs November 23, 2015 Chef Gunter Preuss’ roast goose is a traditional holiday German dish, served with spiced red cabbage and potato dumplings. The goose is browned in a hot oven, then the temperature is reduced for slower roasting. Apples, onion, […]

Serving: 8 Print Tortellini By Great Chefs November 23, 2015 Chef Andrea’s tortellini are filled with a mixture of veal and beef, seasoned with traditional Italian ingredients like tomato, ricotta, mozzarella, and basil. These are fairly large tortellini, starting with 2-3/4-inch rounds; you could make them smaller if you wish. For the final presentation, the […]

Serving: 15-18 Print Green Tea Ice Cream By Great Chefs November 20, 2015 This refreshing and unusual ice cream is a wonderful finish for a heavy dinner. Chef Yoshi serves his with raspberry sauce and fresh fruit. Use the freshest fruit available locally in season. Ingredients Milk – 1 quart Powdered Japanese Green Tea – […]

Serving: 6 to 8 Print Vacherin By Great Chefs November 20, 2015 Vacherin is a milk-white cake composed of layers or meringue and whipped cream. It is named for vacherin cheese, which it resembles. There are many variations — ice cream is sometimes used as a filling, and various fruits are used to decorate the […]

Serving: 4 Print Fillet of Rabbit Salad By Great Chefs November 20, 2015 Slices of rabbit loin, browned on the outside and rare in the center, are displayed on a bed of baby greens and sauteed mushrooms. The warm salad is dressed with a mixture of pan juices and balsamic vinegar, accented with tomatoes and […]

Serving: 6 Print Cream of Mussel Soup with Marrow Dumplings By Great Chefs November 20, 2015 This light cream soup flavored with mussels includes the luxurious extra touch of marrow quenelles, poached in chicken stock. Because you will cook many mussels to flavor the broth, you will have the added bonus of extra mussels to […]

Serving: 8 to 10 Print President’s Cake By Great Chefs November 20, 2015 The only thing more spectacular than the appearance of this chocolate cake is its taste. Flourless chocolate cake is laced with rum syrup and layered with chocolate mousse. A strip of pure chocolate is wrapped around the cake, and it is topped […]

Serving: 8 Print Chocolate and Drambuie Soufflé By Great Chefs November 20, 2015 This is an unusual flavor combination, bittersweet chocolate and Drambuie. One taste and you wonder why it isn’t much more common! Quickly baked, the soufflés rise in their molds; whisk off the paper collars and they come straight to the table. Ingredients […]

Serving: Makes one 9-inch cake Print White Chocolate Mousse Cake with Frangelico Cream and Hazelnut Praline By Great Chefs November 20, 2015 Chocolate cake is covered with white chocolate mousse topped with dark chocolate glaze. The slices of cake are served with Frangelico Cream and shards of hazelnut praline. Ingredients Hazelnut Praline Sugar – 1/2 […]

Serving: 24 Print Milk Chocolate — Caramel Crème Brûlée By Great Chefs November 20, 2015 Creamy smooth chocolate custards are topped with a crunchy sugar crust. The chefs use a small blowtorch to quickly caramelize the sugar crust, but it can also be done under a very hot broiler. Ingredients Milk – 3 cups Heavy […]

Serving: 12 Print Chocolate Terrine By Great Chefs November 20, 2015 Beautiful chocolate terrines — 4-ounce ramekins — combine bittersweet chocolate and Kahlua. The terrines are partially cooked in a water bath, then refrigerated for a few hours, or even overnight. After a second short simmering to warm them, they are inverted to unmold. They […]

Serving: 12 Print Chocolate Bag By Great Chefs November 20, 2015 Jackie Shen transforms chocolate mousse with her creative presentation: chocolate bags filled with white chocolate mousse. She find that small popcorn bags like those used in theaters make the best molds, but small freezer bags may also be used. One lovely feature: the mousse, […]

Serving: 6 Print Flan Mary By Great Chefs November 20, 2015 Every culture has its favorite custard dessert, and flan is the crème caramel of Hispanic countries. It is velvety smooth and rich, and has a more dense texture than custards baked without condensed milk. The flan can be made up to 3 days in […]

Serving: Makes 6 individual mousse cakes Print A Riot in Chocolate – Chocolate Dreams By Great Chefs November 20, 2015 This dessert combines chocolate in all its most luscious forms: creamy mousse, tender cake, ice cream, and crisp cookies. The tea flavoring in the ice cream adds an unusual and delicious note to the dramatic […]

Serving: 8 Print Gâteau Chocolate Fondant By Great Chefs November 20, 2015 This flourless cake, meltingly soft on the inside, is served hot from the oven with freshly whipped cream, chocolate sauce, and a garnish of candied orange peel. Ingredients Flourless Chocolate Cakes Unsalted Butter – 1/2 cup (1 stick), cut into pieces Pinch of […]

Serving: 4 Print Grilled Lamb Chops By Great Chefs November 20, 2015 Red currant jelly and Dijon mustard make a wonderful marinade for lamb chops. At Richard Perry Restaurant in St. Louis, they serve the chops with shallot-butter sauce and grilled vegetables, also included with this recipe. Ingredients Red Currant Jelly – 2 cups Dijon […]

Serving: 8 Print Rich Davis’ Barbecued Baked Beans By Great Chefs November 20, 2015 Dr. Rich Davis takes a shortcut on his way to great barbecued beans. Beginning with canned pork and beans, he adds things like bacon, barbecue sauce, and apple to create a barbecue side dish that’s crispy on top, creamy underneath, and […]

Serving: 8 Print Pork Loin with Hawaiian Sauce By Great Chefs November 20, 2015 Since the barbecue sauce for this pork loin is based on reduced pork stock, start a day ahead of time by deboning and trimming the loin and use the bones and trimmings to make the stock (the method is outlined below). […]

Serving: 6 to 8 Print Creamy Cole Slaw By Great Chefs November 20, 2015 Cole slaw plays an important role in barbecue, whether served on the side or heaped on pork barbecue right in the bun. This creamy slaw, flecked with bright carrots, carries the added punch of cayenne. Ingredients Cabbage – 1 small head, […]

Serving: 6 to 8 Print Ribs with German Mustard Sauce By Great Chefs November 20, 2015 Ingredients Garlic – 1 tablespoon, minced Brown Sugar – 1 cup Creole Mustard – 1 cup Horseradish – 3/4 cup Yellow Mustard – 1 cup Dry white wine – 1/4 cup Pork Spare Ribs – 8 pounds Prudhomme’s Meat […]

Serving: 6 to 8 Print Onion Rings By Great Chefs November 20, 2015 Golden onion rings are a popular side dish with barbecue. These are big, thick rings, and take a while to cook long enough to soften the onion inside the batter. Test a few at the beginning so that the inside is soft […]

Serving: 8 Print K.C. Strip Steak à la Petra By Great Chefs November 20, 2015 This steak has a kick — it is marinated in pureed pineapple with ancho chilies, cilantro, green onions, and cayenne. The steaks are grilled over direct heat. Reserved pureed pineapple is simmered and served as a warm sauce on the […]

Serving: Makes one 9-inch pie Print Lemon Ice Box Pie By Great Chefs November 20, 2015 Ingredients Crust Graham Cracker Crumbs – 1-1/4 cups Sugar – 1/4 cup Butter – 1/3 cup, melted Filling Egg Yolks – 3 Sweetened Condensed Milk – one, 14-ounce can Lemon Juice – 1/2 cup Heavy (whipping) cream – 1 […]

Serving: 6 to 8 Print Tea-smoked Salmon By Great Chefs November 20, 2015 Rosy smoked salmon is served with traditional accompaniments of sour cream and capers, and the surprise of apple julienne. The salmon is marinated in a mixture of maple syrup, apple, leek, coriander, and tea leaves, then smoked over tea leaves to impart […]

Serving: 8 Print Chicken Breasts with Crawfish Stuffing By Great Chefs November 20, 2015 Plump chicken breasts stuffed with artichoke hearts and crawfish tails get first class treatment on the grill with butter brushing. Lemon-butter sauce studded with crabmeat and crawfish tails — plus the kick of Louisiana’s favorite seasoning, cayenne pepper — accompanies the […]

Serving: 6 to 8 Print Hot German Potato Salad By Great Chefs November 20, 2015 Most potato salads are made with mayonnaise and waxy, boiling-type potatoes. This one is made with hot mealy baking potatoes, which quickly absorb the dressing and crumble a little in the process, thickening the salad. Instead of an oil-egg mixture […]

Serving: 15 to 20 Print Sausage Jambalaya By Great Chefs November 20, 2015 Jambalaya is wonderful party food: it just seems to stretch! You can add seafood to this sausage jambalaya just by tossing in some peeled, uncooked shrimp and crab meat at the last minute; they only need about 2 minutes to cook. Crunchy […]

Serving: 6 to 8 Print Cajun Pork Roast By Great Chefs November 20, 2015 A large pork roast is seasoned and coated with a spicy mixture, then cooked with indirect heat. The resulting roast is tender, flavorful, and has a slightly smoked flavor. Ingredients Garlic – 3/4 cup to 1 cup, minced Onion – 1 […]

Serving: 8 Print Seafood Kabobs By Great Chefs November 20, 2015 Expand your grill-abilities with seafood. These kabobs combine shrimp, scallops, and mushrooms, marinated in barbecue sauce. One change from grilling meats: lightly oil the grill to prevent sticking (seafood has much less natural fat than meats). Ingredients Honey – 3/4 cup Natural Stone Ground […]

Serving: 6 to 8 Print Butterflied Beef Short Ribs By Great Chefs November 20, 2015 These are Chinese-style barbecued ribs. Purchase the meatiest, leanest beef short ribs you can find. Follow the instructions to butterfly them. The marinade is full of Asian influences, like curry powder, soy, and fresh ginger. Ingredients Sesame seeds – 4 […]

Serving: 6 to 8 Print Chocolate Mascarpone Dacquoise By Great Chefs November 19, 2015 The Belmont Inn on the coast of Maine boasts 99 windows to let in the light, and an easy walk into town for shopping and harbor watching. It also boasts wonderful food. Former innkeeper Jerry Clare made this lovely dacquoise, a […]

Serving: 4 Print Quail in Red Wine with Braised Red Cabbage By Great Chefs November 19, 2015 The lovely Cheval d’Or restaurant is at the Windridge Inn, and is the perfect country inn location for Yves Labbé’s country French cuisine. Here he partners quail with a side dish of red cabbage braised with maple syrup, […]

Serving: 4 Print Parma Ham and Calimyrna Fig Ravioli with Regency Nut Chutney By Great Chefs November 19, 2015 Chef Hans Schadler has welcomed guests to the Williamsburg Inn for many years, offering dishes which are at once elegant and delicious. There may be no better place to celebrate an American Thanksgiving or Christmas season. […]

Serving: Makes 2 loaves Print Red Lion Lemon Bread By Great Chefs November 19, 2015 This delicious quick bread — a bread which uses baking powder or soda as a leavening agent, rather than yeast — has a light lemon flavor that comes from fresh lemon pudding. Add lemon zest if you wish to punch […]

Serving: 4 Print Stone Crab Cakes with Red Pepper Remoulade By Great Chefs November 19, 2015 Crisp crab cakes, lightly spiced with mustard, herbs, Old Bay seasoning, and key lime juice, are paired with roasted red pepper remoulade and dressed baby greens. It is important to keep the crab meat cold while you are working; […]

Serving: Makes 1 cocktail Print Ramos Gin Fizz By Great Chefs November 19, 2015 This famous creamy New Orleans cocktail blends lemon juice, gin, and orange flower water. Ingredients Ice cubes Egg White – 1 Simple Syrup – 1/2 ounce Lemon Juice – 1/3 ounce Gin – 1-1/2 ounces Dash of orange flower water Cream […]

Serving: 8 Print Banana Cobbler By Great Chefs November 19, 2015 Ingredients Pie Dough All-Purpose Flour – 2 cups Salt – 1/2 teaspoon Shortening – 1/4 cup Cold Butter – 6 tablespoons Ice Water – 4 to 6 tablespoons Filling Butter – 3 tablespoons Brown Sugar – 3 cups Sugar – 1 cup Banana liqueur […]

Serving: 6 Print Pickled Pork Hash with Red Bean Sauce By Great Chefs November 19, 2015 Hash topped with eggs is a frequent sight at breakfast. New Orleans’ version uses pickled pork shoulder, cooked in liquid crab boil to add the “bite,” and red bean (kidney bean) sauce, lifting this jazz brunch specialty far beyond […]

Serving: 4 Print Oyster Patties By Great Chefs November 19, 2015 Puff pastry shells hold oysters in a cream sauce seasoned with parsley and dill. More oysters stud the plates around the shells. At Commander’s Palace they use Louisiana’s large plump oysters; if the oysters in your region are smaller, add half again as many […]

Serving: 8 Print Apple Crêpes By Great Chefs November 19, 2015 Breakfast can be a major affair in New Orleans, and a wonderful excuse to have “something different.” These delicious crêpes are filled with apples stewed with “apple pie spices” — ginger, cinnamon, and nutmeg. Plus rum! Ingredients Filling Butter – 1/2 pound (2 sticks) […]

Serving: 8 to 10 Print Venison Stew with Wild Mushrooms By Great Chefs November 19, 2015 Ingredients Lean Venison – 3 pounds, diced into 1-inch cubes Onions – 3 medium, coarsely chopped Carrots – 2, coarsely chopped Celery Stalk – 3, coarsely chopped Bay Leaves – 4 to 6 Juniper berries – 8 Black peppercorns […]

Serving: 4 Print Crawfish Salad with a Brick of Tabouleh By Great Chefs November 19, 2015 Ingredients Fried Oysters Corn Meal – 2 cups All-Purpose Flour – 2 cups Cornstarch – 4 tablespoons Creole Seasoning – 4 teaspoons (follows recipe for Crabcakes and Eggs) Oysters – 16, freshly shucked Oil for deep frying Eggplant Rounds […]

Serving: 4 Print Poached Eggs with Creole Sauce and Fried Oysters By Great Chefs November 19, 2015 Ingredients Fried Oysters Corn Meal – 2 cups All-Purpose Flour – 2 cups Cornstarch – 4 tablespoons Creole Seasoning – 4 teaspoons (follows recipe for Crabcakes and Eggs) Oysters – 16, freshly shucked Oil for deep frying Eggplant […]

Serving: 4 Print White Cloud Omelet By Great Chefs November 19, 2015 Ingredients Egg Whites – 24 Vegetable Oil – 4 tablespoons Parsley – 8 tablespoons, chopped Green onion tops – 4 tablespoons, chopped Mushrooms – 4 large, sliced thin and sauteed Asparagus or broccoli florets – 2 cups, cooked Instructions Beat six egg whites […]

Serving: 4 Print Sautéed Softshell Crab in Cilantro-Butter Sauce By Great Chefs November 19, 2015 Ingredients Soft-shell crabs – 8 medium All-Purpose Flour – 1/2 cup Eggs – 3 beaten Butter – 1/2 pound (2 sticks) Shallot – 1/4 cup, chopped White Wine – 4 ounces (1/2 cup) Heavy (whipping) cream – 4 ounces (1/2 […]

Serving: 4 Print Gulf Shrimp with Creole Mustard Sauce in an Artichoke By Great Chefs November 19, 2015 Ingredients Shallot – 1 teaspoon, chopped Shrimp – 2 pounds, peeled and deveined Butter – 1 tablespoon Creole mustard – 1 tablespoon (Dijon mustard may be substituted) Brandy – 1 ounce (2 tablespoons) Heavy (whipping) cream – […]

Serving: 12 Print Café Brûlot By Great Chefs November 19, 2015 Ingredients Sugar Cubes – 15 Cinnamon – 2 sticks Cloves – 10 whole Peel of 1/2 lemon Peel of 1/2 orange Brandy – 1 cup Hot black, strong, coffee – 6 cups Instructions In a silver punch bowl, combine the sugar cubes, cinnamon stick, […]

Serving: Makes 1 dozen cakes Print Calas By Great Chefs November 19, 2015 Ingredients Active Dry Yeast – 1 package Cooked Rice – 1-1/2 cups Eggs – 3 beaten All-Purpose Flour – 1-1/3 to 2 cups Sugar – 1/3 cup Salt – 1/2 teaspoon Cinnamon – 1/4 teaspoon Freshly ground nutmeg – 1 teaspoon Oil […]

Serving: 30 Print Beignets By Great Chefs November 19, 2015 Beignets, often just called “doughnuts” in New Orleans parlance, are squares of sweet dough which puff in the deep fryer. The are traditionally served covered with powdered sugar, although that is optional. Ingredients Boiling Water – 1/2 cup Shortening – 2 tablespoons Sugar – 1/4 […]

Serving: Makes 1 drink Print Lulu’s Eye Opener By Great Chefs November 19, 2015 The traditional New Orleans Jazz Brunch is all about waking up in style. This is one of the traditional drinks that does the trick. Whiskey, liqueur, black coffee…. Ingredients Irish whiskey – 1/2 ounce Irish cream liqueur – 1/2 ounce Kahlua […]

Serving: Makes 1 cocktail Print Mimosa By Great Chefs November 19, 2015 What a way to enjoy your morning orange juice. Champagne, and orange blossoms! Ingredients Freshly squeezed orange juice, – chilled Extra Dry or Brut Champagne – chilled Orange Slice – 1 Sprig of orange blossoms – (optional) Instructions Pour equal parts chilled orange […]

Serving: 15 Print Rabbit Terrine with Cumberland Sauce By Great Chefs November 19, 2015 Ingredients Rabbit – 1 whole, headless and dressed Lean Boneless pork Shoulder, Boston butt, or center-cut bonless chops – 11 ounces Madeira – 1 cup Armagnac – 1/4 cup Salt – 1-1/2 teaspoons White Pepper – 1/4 teaspoon Oil – 1 […]

Serving: 4 Print Lamb Chops with Wild Mushrooms Wrapped in Spinach Leaves By Great Chefs November 19, 2015 Ingredients Lamb racks – 1 (8 chops) Olive Oil – 1/2 cup Unsalted Butter – 5 tablespoons Shallot – 1 large, minced Garlic Clove – 1, minced Wild Mushrooms – 1/2 pound (any combination), chopped Salt and […]

Serving: 6 Print Pancakes Oscar By Great Chefs November 19, 2015 Ingredients Buckwheat Pancakes Buckwheat Flour – 1 cup All-Purpose Flour – 1 cup Baking Powder – 2 teaspoons Baking Soda – 1 teaspoon Sugar – 2 teaspoons Salt – 1 teaspoon Egg Yolks – 2, beaten Butter – 1/4 cup, melted Buttermilk – 2 […]

Serving: 16 Print Lasagne By Great Chefs November 19, 2015 Andrea puts his entire Italian heritage on the table. His lasagne is classic, with Italian plum tomatoes, basil, garlic, and oregano. He layers the lasagna with spinach, meat balls, ricotta, mozzarella and Parmesan cheeses. A bite of Italy! Ingredients Sauce Onion – 1 cup, chopped […]

Serving: 6 Print Crabcakes and Eggs By Great Chefs November 19, 2015 Ingredients Creole Sauce Clarified Butter – 1 tablespoon Onion – 1 medium, diced Green Bell Pepper – 1 medium, diced Red Bell Pepper – 1 medium, diced Italian plum tomatoes with juice – one, 16-ounce can Chicken Stock (preferably homemade) – 2-1/2 cups […]

Serving: 4 Print Crabmeat Soufflé By Great Chefs November 19, 2015 Ingredients Unsalted Butter – 3 tablespoons All-Purpose Flour – 3 tablespoons Lump Crabmeat – 4 ounces (1/2 cup), picked over for shells Milk – 1 cup Parmesan Cheese – 4 tablespoons, grated Pinch of nutmeg Dash of Tabasco sauce – (alt. 1/4 teaspoon cayenne […]

Serving: 2 to 4 Print Lacquered Duck with Watercress and Hot Ginger Dressing By Great Chefs November 19, 2015 Ingredients Duck – 1, 4 to 5 pounds Kosher salt – 2 cups Honey – 1 pint (2 cups) Ginger Root – 1 ounce, unpeeled, finely chopped Rice Wine Vinegar – 1/4 cup Peanut Oil – […]

Serving: 4 Print Veal Roussel By Great Chefs November 19, 2015 Ingredients Grillades Sauce Olive Oil – 1/4 cup White Onion – 1, chopped Green onions, green and white parts – 3, chopped Green Bell Pepper – 1, seeded, deribbed, and chopped Celery – 1/4 cup, chopped Rich Beef or Chicken Stock – 2 cups […]

Serving: 4 Print Eggs Ellen By Great Chefs November 19, 2015 Ingredients Hollandaise Sauce Egg Yolks – 10 large Red Wine Vinegar – 4 tablespoons Unsalted Butter – 2 pounds, melted and hot Salt – 1 teaspoon Cayenne Pepper – 1/4 teaspoon, or to taste Assembly Salmon fillets – 4 (6 to 8 ounces each) […]

Serving: 4 Print Eggs Melanzana By Great Chefs November 19, 2015 Ingredients Eggplant – 1 small Milk – 2 cups Salt Seasoned Bread Crumbs – 1 cup (approx.) Butter Oil – 4 tablespoons (alt. oil) Ham – 8 thin slices Eggs – 8 poached (consult recipe for Veal Roussel) Hollandaise Sauce – (consult recipe for […]

Serving: 4 Print Trio de Poissons en Surprise By Great Chefs November 19, 2015 Ingredients Salmon fillet – 8 ounces Pike Fillets – 8 ounces Trout fillets – 8 ounces Celery Root (Celeriac) – 1 small (1 medium turnip may be substituted) Fresh basil – 2 ounces (or less, to taste) Zucchini – 1 small, […]

Serving: 6 to 8 Print Linguini Deliziose By Great Chefs November 19, 2015 Pink prawns and rosy salmon julienne are combined with linguine — deliziose, indeed! The sauce is created from mushrooms, wine, garlic, butter, and other good things. Crusty bread and salad are all that are needed. Okay, maybe some wine… Ingredients Linguini – […]

Serving: 4 Print Artichokes Roman Style By Great Chefs November 18, 2015 Recalling antipasti from her native Rome, Adriana Giramonti’s artichokes are cooked in a mixture of garlic, marjoram, lemon juice, and chicken stock — chicken stock is one of her staples. Giramonti is closed now, but Adriana’s recipes remain as a tribute to the […]

Serving: 10 to 12 Print Strawberries Italian Style By Great Chefs November 18, 2015 For this delicious and simple dessert, Adriana marinated sliced berries in sugar, citrus juice, and wines. This dessert looks wonderful when served in pretty glasses. Adriana suggests using the same recipe with peaches, or even combining strawberries and peaches. Ingredients Strawberries […]

Serving: 6 Print Veal Adriana By Great Chefs November 18, 2015 Adriana loved to cook with veal in her restaurant. The tender meat is the perfect foil for many flavors. For this, Adriana’s personal version, she adds a Dijon mustard sauce with a dash of lemon. Ingredients Mustard Sauce Dijon mustard – 2 to 3 […]

Serving: Makes 1 drink Print Milk Punch By Great Chefs November 18, 2015 Ingredients Ice cubes Bourbon or Brandy – 1-1/2 ounces Simple Syrup – 1/2 ounce Vanilla – 1/2 ounce Milk – 3 ounces (or 2 ounces milk and 1 ounce half-and-half) Freshly grated nutmeg Instructions Fill a cocktail shaker halfway with ice cubes. […]

Serving: Makes 1 drink Print Mint Julep By Great Chefs November 18, 2015 Ingredients Fresh mint leaves – 20 (approx.) small Simple syrup (recipe follows) – 1/3 ounce Ice – crushed Bourbon – 2 ounces 90- to 100-proof Brandy – 1/2 ounce Instructions Put mint leaves in a 14-ounce glass or mug. Add syrup and […]

Serving: 4 Print Veal Grillades and Grits By Great Chefs November 18, 2015 This is a traditional breakfast or brunch dish in New Orleans. Veal scallops are served over grits with a tomato-based Creole sauce. In some families, the veal is shredded before being added to the sauce. Ingredients Creole Sauce Extra-Virgin Olive Oil – […]

Serving: 6 to 8 Print Mascarpone Cheese Cake with Cookies – Cook Italian By Great Chefs November 18, 2015 This spectacular dessert combines layers of crisp nut wafers, a cheesecake cream made with mascarpone and cream cheese, and a violet-blue sauce. The cheesecake cream, blueberry caramel, and blueberry compote may all be made one day […]

Serving: 8 Print Oven-roasted Pork and Rabbit Arista e Coniglio Arrosto al Forno By Great Chefs November 18, 2015 Pork and rabbit are an excellent combination when infused with garlic and rosemary. However, this dish could also be made with pork alone. Ingredients Boneless Pork Loin – 2-1/2 pounds Fresh Rosemary Leaves – 4 sprigs […]

Serving: 8 Print Pheasant and Cheese Polenta By Great Chefs November 18, 2015 A medley of wild mushrooms, cooked separately to keep their own character is a woodsy garnish for the tender pheasant; creamy polenta flecked with Cheddar cheese completes the presentation. The stock may be prepared up to 3 days in advance and refrigerated, […]

Print Creamy Risotto with Wild Mushrooms (Wild Rice Risotto) Risotto con Funghi Misti By Great Chefs November 18, 2015 There is really no mystery to perfect risotto; it results from lovingly stirring the rice as it absorbs the liquid and becomes a creamy consistence from the starch that is released into the stock. This dish […]

Serving: 4 Print Carpaccio of Sirloin with Three Aïolis By Great Chefs November 18, 2015 Unlike the classic Italian carpaccio that is merely drizzled with oil, this American version adds three flavors of aioli, roasted pepper bruschetta, and spicy onion rings. This dish is easy to create, and it looks as good as it tastes. […]

Serving: 4 Print Grilled Garlic Herb-crusted Roasted Rack of Venison with Roasted Potatoes and Roasted Baby Vegetables By Great Chefs November 18, 2015 All sorts of wonderful flavors mingle in this dish, which combines searing over direct heat and roasting with indirect heat and moisture. You will want to build a substantial fire, as it […]

Serving: 4 Print Grilled Sturgeon and Eggplant By Great Chefs November 18, 2015 Stacked on warmed serving plates, these towers of eggplant, tomato, and curry-kissed grilled fish get a bright flavor boost from garlic chives, lemon juice, and chive and lemon oils. The oils are simple to make and keep on hand: blend fresh chopped […]

Serving: 2 Print Pesto-glazed Grilled Pork Loin Chops with Grilled Potato Logs and Tomatoes By Great Chefs November 18, 2015 Clever boxes made of potato “logs” hold grilled tomato halves, an attractive accent for thick pesto-grilled pork chops. The fresh herbs bring out the flavor of the pork well. Ingredients Fresh Basil Leaves – 2 […]

Serving: 4 Print Ancho Chili Glazed Ostrich with Smoked Onion Relish By Great Chefs November 18, 2015 Ostrich is truly the “other red meat,” a low-cholesterol poultry that looks and tastes like very lean beef, with fewer calories, lower fat — especially saturated fat — and much lower cholesterol. Once wild, the 250-pound, 7-foot high […]

Serving: 4 Print Grilled Cider-glazed Swordfish with Grilled Shiitake Mushroom Salad By Great Chefs November 18, 2015 Apple cider, reduced to a glaze, flavors the salad dressing and grilled swordfish and mushrooms for this lovely salad dish. The watercress and daikon sprouts add their own snap, but it is the glaze that does the trick. […]

Serving: 8 Print Mixed Berry Crisp with Streusel Topping By Great Chefs November 18, 2015 When you’ve removed the entrée from the grill, make this dessert and use the heat still left in the fire. The cups of berry crisp will cook under the grill cover as you enjoy your meal. When it’s time for […]

Serving: 8 to 12 Print Grilled Leg of Lamb with Thai Marinade By Great Chefs November 18, 2015 Marinated in a bright mixture of kaffir lime leaves, lemongrass, and curry, the lamb is first seared directly over the heat, then finished by indirect heat. Having the leg bones removed and the meat butterflied lets it […]

Serving: 4 Print Jumbo Prawns on Rosemary Skewers with Grilled Potato Skins By Great Chefs November 18, 2015 What a simple idea; what a great result! Chef Donier uses branches of rosemary as skewers, giving grilled prawns a wonderful flavor. He serves the prawns with potato skins which have been grilled and filled with sundried […]

Serving: 6 Print Halibut with Grilled Vegetable Ratatouille By Great Chefs November 18, 2015 Grilled vegetables add a smoky note to a simplified version of ratatouille. The vegetables are used as a base for gently grilled halibut. Although the grill is set up for indirect grilling, both the vegetables and the fish are first placed […]

Serving: 4 Print Open-faced Barbecued Pork Sandwich with Kimchee on Grilled Pita Bread By Great Chefs November 18, 2015 This clever variation on traditional pork barbecue with coleslaw uses kimchee with barbecued pork slices, all layered onto grilled pita bread. The pork marinates overnight in the refrigerator, so start a day ahead. Note the careful […]

Serving: 4 Print Grilled Wahoo with Mango-Papaya Relish By Great Chefs November 18, 2015 Wahoo fillet blocks, simply grilled with just a little oil and seasoning, top tangy mango-papaya relish. Snapper, grouper, or swordfish may be substituted for the firm wahoo. This dish is wonderful for company, as the relish can be prepared ahead of […]

Serving: 4 Print Braised Flank Steak with Caribbean Vegetables and Tomato Ragout By Great Chefs November 18, 2015 Grilled flank steak slices, crusted with cumin seeds and peppercorns, are served atop stewed dasheen, tannia, and sweet potatoes — or turnips, rutabagas, and sweet potatoes, if you wish. Radicchio leaves add their own bitter crunch to […]

Print Seviche of Conch Salsa By Great Chefs November 18, 2015 Ingredients Conch – 8 ounces (alt. peeled shrimp) Lime Juice – 1/4 cup (juice of 3 limes) Lemon Juice – 1/4 cup (juice of 1 lemon) Garlic Clove – 1, diced Extra-Virgin Olive Oil – 2 tablespoons Papaya – 1/4 cup, diced Red Onion […]

Serving: 4 Print Sake-marinated Shrimp with Coconut- Red Curry Sauce By Great Chefs November 18, 2015 This might be the best curried shrimp ever, with a creamy curry sauce and plump grilled shrimp. The shrimp are marinated in a mixture of Asian ingredients before grilling. Many large supermarkets now stock these ingredients, but if you […]

Serving: 4 Print Spiced Rum BBQ Duck with Mango, Dried Cherry, and Orange Marmalade Sauce By Great Chefs November 18, 2015 This dressed-up barbecued duck has two sauces, one which is brushed on over the duck while it is still cooking, and one which is used to sauce the plates. Duck pairs well with fruit; […]

Serving: 4 Print Grapefruit Pork Chops with Toasted Cumin and Black Bean Hummus By Great Chefs November 18, 2015 This flavor profile reaches into Cuba for its roots, but has a decidedly contemporary zing. Almost any citrus can be used for infusing flavor into peppercorns. Likewise, the orange oil can be made with almost any […]

Serving: 6 Print Tamarind and Chili Barbecued Rack of Lamb with Spicy Caribbean Ratatouille By Great Chefs November 17, 2015 Spicy and redolent with strong tropical flavors, lamb is treated to both a rub and a basting sauce. Chef Allen’s genius shows with his take on traditional ratatouille, transformed by his clever use of South […]

Serving: 4 Print Brick Chicken with Grilled Polenta and Scallion Bundles By Great Chefs November 17, 2015 These grilled small chickens or game hens are a treat with their crisp skin and Truffle Butter. They are simply accented with grilled wedges of polenta and grilled scallions. Yes, truffle oil can be expensive and difficult to […]

Serving: 4 to 6 Print Honey-marinated Pork Loin with Grilled Peaches and Cracked Potato Salad By Great Chefs November 17, 2015 All of the things which taste wonderful with pork are here: fruit, thyme, sage, marjoram, even honey-mustard sauce. The pork loin is first marinated with honey and herbs, then grilled, sliced, and topped with […]

Serving: 4 Print Chicken with Warm Garlic, Mint, and Balsamic Vinaigrette By Great Chefs November 17, 2015 Rosemary is always a wonderful herb with chicken. These whole birds are sprinkled with chopped fresh rosemary leaves, and the stems are stuffed inside. The indirect grilling method assures the birds will cook all the way through before […]

Serving: 4 Print Grilled Lamb Chops with Apple-Shallot Barbecue Sauce By Great Chefs November 17, 2015 Michael Uddo has perfected grilling, and this dish shows off what he knows. Simply grilled, the lamb chops are seasoned with garlic, rosemary, and black pepper. They are served with oven-roasted potatoes mixed with wilted radicchio. Applesauce is the […]

Serving: 6 Print Crostini with Chicken Livers By Great Chefs November 17, 2015 A wonderful dish for a buffet, this simple pate of chicken livers is the perfect spread for crisp crostini; three chopped toppings give guests a number of do-it-yourself options. If you make this ahead of time, store it in the refrigerator. Return […]

Serving: 4 to 6 Print Marinated Eggplant By Great Chefs November 17, 2015 Sauteed eggplant slices are stacked with garlic-rosemary marinade and marinated until they turn into a “cake” of eggplant slices. This can be made ahead and stored in the refrigerator. As an option, you could put the slices in small individual ramekins, making […]

Serving: 4 Print Empress Mushrooms By Great Chefs November 17, 2015 Stuffed mushrooms are always one of the first appetizers to be snapped up. These, with their Prosciutto filling and Parmigiano cheese, have a distinctly Italian flavor. If you’re serving them for a party, make a lot! Ingredients Mushrooms – 16 medium Onion – 1 […]

Serving: 2 Print Stuffed Leg of Duck with Red Wine Sauce By Great Chefs November 17, 2015 Robed in rich red wine sauce, these duck legs are sliced on the diagonal to reveal their truffle-studded filling. The legs are deboned and flattened, stuffed, then reshaped and cooked wrapped in caul fat. Caul fat is available […]

Serving: 12 Print Progrès with Grand Marnier By Great Chefs November 17, 2015 A progrès is a cake made with crunchy hazelnut (or almond) meringue layers filled with mousse and buttercream. This one is scented with Grand Marnier syrup and the top is iced with chocolate buttercream. For an authentic touch, write the word “Progrès” […]

Serving: 4 Print Mousseline of Frog Legs with Fresh Pasta By Great Chefs November 17, 2015 Pale and elegant, Roberto Gerometta’s appetizer combines delicate frog leg mousseline with buttery pasta and a crayfish garnish. Frog leg cream sauce is used to nap the mousseline molds and pool the plates. Ingredients Sauce and Mousseline Unsalted Butter […]

Serving: 4 to 6 Print Salad By Great Chefs November 17, 2015 This simple salad, bright with lime juice and the sharp taste of tomatillos and coriander, combines some of the fresh produce for which California is known. Tomatillos add an authentic note; see if you can find them. Remove the husks before slicing. Prepare […]

Serving: 6 Print Salmon in My Style By Great Chefs November 17, 2015 Salmon is very gently cooked by taking it on and off the heat, then served on a salad dressed with hazelnut vinaigrette. Wine sauce dresses the plate. Nechutnys’ method of cooking the salmon would work well any time you intend to use […]

Serving: 4 Print Duck Miramonte By Great Chefs November 17, 2015 Tender duck breast slices are fanned over savory wine sauce enriched with bone marrow. Wilted spinach, enhanced with a whiff of nutmeg, is served as a side dish. There’s one trouble with the sequence of this and many, many other recipes — you trim […]

Serving: 2 Print Figs in Cabernet Sauvignon By Great Chefs November 17, 2015 Udo Nechutnys always approaches dishes with great creativity. For this delicious dessert, he marinates fresh figs, then uses the marinade as a syrup. The almond ice cream quenelles served with the fruit started out as creme anglaise. The almonds, figs, and Cabernet […]

Serving: 4 Print Egg Snowball By Great Chefs November 17, 2015 In this version of floating islands, the egg snowballs are flavored with fresh vanilla, then set swimming in a pool of crème anglaise. The golden caramel syrup drizzled over the snowballs is a nice foil for toasted almond slices and fresh fruit. Poach the […]

Serving: 8 Print Mousse of Poultry Liver By Great Chefs November 17, 2015 Pretty molds of mousse are dressed with fresh tomato sauce and herbs. The colors are bright, the mousse is silky, and the garnishes are crisp, a wonderful combination of flavors and textures. Ingredients Mousse Onion – 1/2, chopped Chicken Livers – 1 […]

Serving: 4 Print Tea and Cassia Bark-smoked Chicken with Hunan Red Onion Pickle Garnish & Ma-La Cucumber Fans By Great Chefs November 17, 2015 All sorts of exotic spices combine in the marinade and the smoking mixture, resulting in a golden-brown chicken with smoky-spicy taste. The chicken is rubbed with sesame oil, then cut into […]

Serving: 4 Print Pan-fried Noodle Pillow with Stir-fried Chinese Greens and Baby Garlic By Great Chefs November 17, 2015 Plump golden noodle pillow wedges are served with a mixture of stir-fried vegetables and mushrooms. A word of caution: the tiny hot peppers are added for color, and are not intended to be eaten; be sure […]

Serving: 12 Print Yin-Yang Raspberry and Mandarin Orange Tart By Great Chefs November 17, 2015 The beautiful yin-yang symbol unites elements of male-female, dark-light, in a swirled circular design. This fruit tart, with raspberries and Mandarin orange slices taking the roles of dark and light in the yin-yang symbol, is a beautiful ending for any […]

Serving: 4 to 6 Print Steamed Shao-Mai Dumplings with Young Ginger By Great Chefs November 17, 2015 Paper-thin wrappers hold a mixture that includes ground pork, ginger, scallions, and water chestnuts. Shao-mail wrappers are stamped out of won ton wrappers with a 3-inch cookie cutter; if you can’t find shao-mai wrappers, you can make your […]

Serving: 4 Print Ma-La Cucumber Fans By Great Chefs November 17, 2015 Most unusual — cucumbers are cut into fans, softened with salt, then quickly seared with ginger, garlic, hot chili flakes, and a mixture of other Asian ingredients. Hot cucumber is a novelty for western diners; these are not only hot from cooking, but […]

Serving: 4 Print Shrimp and Crab Toast on French Baguettes with Fresh Plum Sauce By Great Chefs November 17, 2015 These delicious starters are deep-fried, browning mounds of shrimp and crab paste on thin French baguette slices. They are served with plum sauce. You can make your own plum sauce by peeling, pitting, and pureeing […]

Serving: 2 Print Saddle of Rabbit with Leeks and Rosemary By Great Chefs November 17, 2015 Max Schacher remembers that when he first introduced rabbit to his menu, he had a hard time selling the idea. Now it is quite popular. For this version, he uses saddle of rabbit, marinated and then roasted with the […]

Serving: 10 to 12 Print Walnut Pie a la Mode By Great Chefs November 17, 2015 A classic: walnut pie, with its toasty nut flavor, is served with silky vanilla ice cream. More toasted walnuts and a sprinkle of raspberries complete the presentation. This is a two-crust pie. The pastry is chilled overnight, and the […]

Serving: 20 Print Mousse of Duck Liver By Great Chefs November 17, 2015 Sparkling aspic gives a warm glow to this terrine of duck liver. You make the aspic in two batches, one of which goes into the mold first and — after the mousse is unmolded — forms the top, the other of which […]

Serving: 4 Print Oysters Souvenir de Tahaa By Great Chefs November 17, 2015 Crisp-fried herbed oysters are simply served with cream of shallot sauce and garnished with oyster shells and limes. The name of the dish is itself a souvenir of his days as a chef in Tahiti. Ingredients Oysters – 20 medium Eggs – […]

Serving: 2 Print Medallions of Veal with Sauce Nantua and Wine-Butter Sauce By Great Chefs November 17, 2015 Lightly sauteed veal medallions sandwich mushroom filling with bits of foie gras. For this formal service, the medallions are served on a bed of wilted spinach and surrounded by Sauce Nantua, a crayfish-based sauce. The plates are […]

Serving: 2 Print Baby Salmon Stuffed with Caviar By Great Chefs November 17, 2015 Chef Kobayashi would point out that “Escoffier said a red wine sauce with bone marrow for a fish dish is a classic. Almost everything goes back to Escoffier.” And so his baby salmon is treated to red wine sauce, not to […]

Serving: 6 Print White Chocolate Mousse in an Almond Cookie Shell By Great Chefs November 17, 2015 This lovely mousse is served in a crunchy almond cookie shell. The mousse is flavored with white chocolate and rum. The pale colors of the mousse, shell, and crème fraiche are accented by raspberry puree designs. Ingredients Almond […]

Serving: 4 Print Green Pasta with Tomato Sauce and Basil By Great Chefs November 17, 2015 Colorful basil-flavored pasta is tossed with herbed tomato sauce, then served with more of the same sauce. Pasta, basil, and tomato — simple, and delicious together. It may seem strange that Masa was such an expert with pasta, but […]

Serving: 4 Print Pasta with Cream Truffle Sauce and Fresh Mushrooms By Great Chefs November 17, 2015 Beginning with basic pasta, Masataka Kobayashi adds elegance with chopped truffles and Madeira in cream sauce. He garnishes the dish with more chopped truffle and a mixture of wild mushrooms. Ingredients Pasta Flour – 1 cup (70% semolina; […]

Serving: 4 Print Rabbit with Apricots in Cabernet Sauce By Great Chefs November 17, 2015 Bright tourneed vegetables and vegetable julienne sets off the rich deep brown rabbit pieces and apricots, drenched in rabbit sauce. The rabbit is marinated in Cabernet Sauvignon, and the wine marinade becomes part of the pan juices when the rabbit […]

Serving: 4 to 6 Print Hippennasse By Great Chefs November 17, 2015 Fresh fruit makes a light dessert for any meal, and this dessert offers an interesting way to serve it. The cookie cups may be stored and brought out as needed; the recipe makes about 36 cups. The directions below include fruit quantities to […]

Serving: 4 Print Crayfish and Poached Quail Eggs Salad with Truffle Vinaigrette By Great Chefs November 17, 2015 These elegant salads, with their quail eggs and crayfish, make wonderful starters for a formal dinner. Note the directions for poaching the quail eggs: with the water hot but not boiling, the eggs are not broken apart […]

Serving: 6 to 8 Print Cheese Pasta Roll with Tomato Sauce By Great Chefs November 17, 2015 This uptown version of macaroni and cheese combines spinach pasta, Prosciutto, and three cheeses into colorful pasta roulades, served with fresh tomato sauce. Ingredients Tomato Sauce Tomatoes – 1 pound Unsalted Butter – 2 tablespoons Shallots – 2, […]

Serving: 4 Print Bombay Madness By Great Chefs November 17, 2015 “I thought of an Englishman in India,” Bruce Le Favour says in tracing the origin of his recipe for Bombay Madness. “He’s almost delirious from the heat and dreaming of England’s coolness. The recipe’s a blending of those Eastern and Western influences, of hot […]

Serving: 12 to 16 Print Strawberry Cake à la Dacquoise By Great Chefs November 16, 2015 Strawberry flowers and leaves decorate the top of this Framboise-flavored confection. Layers of genoise are stacked with buttercream and a tangy mixture of crème fraîche, whipped cream, and crème anglaise. Each layer incorporates fresh strawberries. Slice into portions with […]

Serving: 4 Print Vegetable Soup By Great Chefs November 16, 2015 Beyond gazpacho, this refreshing appetizer distills the essence of fresh vegetables into a jellied stock which is served atop blanched vegetable garnish. A sprinkling of herbs and edible flowers completes the presentation. Chef Le Favour emphasizes that any mixture of 4 or 5 chilled […]

Serving: 4 Print Salmon with Asparagus Sauce By Great Chefs November 16, 2015 The essence of spring, this dish is also the essence of simplicity. Fresh asparagus is cooked down and turned into a sauce with butter and cream. Butter-sauteed salmon just kissed by heat is served with the sauce. This dish depends on the […]

Serving: 4 Print Chicken in Cream Sauce By Great Chefs November 16, 2015 A classic comfort food, boned chicken in cream sauce over rice gets a lift from using white wine and heavy cream with sliced mushrooms in the sauce, and a long-grain rice pilaf seasoned with onion and bay leaf. Add color to the […]

Serving: 4 to 6 Print Sea Scallop Appetizer By Great Chefs November 16, 2015 Sizzling golden scallops top bright green Bibb lettuce leaves. Mustard-flavored mayonnaise accompanies the scallops. Ingredients Egg Yolks – 2 Dijon mustard – 2 teaspoons Salt and freshly ground white pepper to taste Peanut Oil – 2 cups Red Wine Vinegar – […]

Serving: 4 Print Asparagus with Homemade Mayonnaise By Great Chefs November 16, 2015 Simplicity itself, this appetizer dresses fresh al dente asparagus with homemade mayonnaise. Making mayonnaise is a relatively simple skill, and once mastered will quickly replace using store-bought mayonnaise as the real thing is so much better. Ingredients Dijon Mustard – 3 Teaspoons […]

Serving: Makes fifteen 1/2-cup servings Print Crème Caramel By Great Chefs November 16, 2015 Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top. Ingredients Caramel Sugar – 1/2 cup Water – 1/4 cup […]

Serving: 12 to 15 Print Chocolate-Rum Terrine By Great Chefs November 16, 2015 This is a big production number: a bittersweet chocolate terrine, glazed with shiny chocolate and sauced with chocolate laced with rum, brandy, and cognac, is served with scoops of three chocolate mousses! The white chocolate mousse is flavored with citrus; the milk […]

Serving: 16 Print “The Cottage” Raspberry Cake By Great Chefs November 16, 2015 Chef Carolyn Buster used to joke that once this cake was seen on Great Chefs, she could never take it off the menu at The Cottage, her popular dining spot outside Chicago. The Cottage is closed now, but you can still enjoy […]

Serving: 4 to 6 Print “The Cottage” Schnitzel By Great Chefs November 16, 2015 Pork tenderloin medallions are pounded thin and quickly fried in a batter that includes Parmesan cheese and a whiff of nutmeg. If you find deglazing with the lemon juice a little tart for your taste, you can dilute it with a […]

Serving: 6 to 8 Print New York Duck Liver Terrine By Great Chefs November 16, 2015 Duck liver, garlic sausage coins, and truffles are layered with seasoning and gently cooked with moist heat, then chilled for two days before serving. The terrine slices are served with braised celery. Ingredients Terrine New York State Duck Liver […]

Serving: 4 Print Wild Mushrooms Flavored with Pine Needles By Great Chefs November 16, 2015 A wonderfully earthy appetizer, this simple dish combines mushrooms, soy sauce, saki, and pine needles. Harvest fresh clean needles; they provide an aromatic touch to the dish. Ingredients Wild Mushrooms – 4 large Dashi – 1 tablespoon, dried Soy Sauce […]

Serving: 8 to 10 Print Macaroon Mocha Buttercream Cake By Great Chefs November 16, 2015 Chocolate genoise is layered with mocha buttercream and glazed with chocolate. Ground macaroons are sprinkled over the layers and pressed around the outside of the cake. Ingredients Chocolate Genoise Unsalted Butter – 2 tablespoons Cocoa – 1 heaping tablespoon Cake […]

Serving: 4 Print Fluke and Daikon By Great Chefs November 16, 2015 For this unusual soup-appetizer, Japanese radish — daikon — is wrapped with thin scallops of fluke – flounder — then warmed. A broth of julienned vegetables is poured over the daikon and fluke to finish. The taste is clean and distinctly Asian. Ingredients […]

Serving: 4 Print Veal Done Six Ways By Great Chefs November 16, 2015 This is a tour de force with veal: sausage, shanks, grilled tenderloin, sweetbreads and kidneys, and medallions. To simplify for home cooking — in the absence of a kitchen staff of friends and relatives — make it “Veal Three Ways,” or “Veal […]

Serving: 12 – 14 Print Sausage of Spinach Noodle By Great Chefs November 16, 2015 This unusual “sausage” is a spinach pasta roll filled with seafood mousse. It is served on a basil-laced butter sauce. Ingredients Mousse of Pike and Shrimp Fresh Pike Fillet – 7 ounces, chopped ( alt.: salmon, bass, or red snapper) […]

Serving: 6 Print Pear Soufflé By Great Chefs November 16, 2015 These puffy pear soufflés have two surprises: bits of chopped pear, and pear brandy. The basic recipe and procedure could be used as a model for soufflés made with other fruits. Ingredients Ripe Pears – 2 pounds, peeled, cored, and halved Sugar – 2-1/3 […]

Serving: 8-10 Print Progrès with Two Chocolate Mousses By Great Chefs November 16, 2015 Dark bittersweet and white chocolate mousses layer on almond meringue. Grand Marnier crème anglaise is used to sauce the plates, adding another flavor note. Progrès is a crunchy cake base made of meringue mixed with ground almonds. Ingredients Progrès Almonds – […]

Serving: 4 Print Spring Salad By Great Chefs November 16, 2015 Colorful baby vegetables and greens bring spring to mind. Chef Kerageorgiou grows his own greens, herbs, and vegetables in the gardens surrounding his lovely rural restaurant across Lake Pontchartrain from New Orleans, and these find their way onto his plates. Use the freshest, newest […]

Serving: 4 Print French-fried Eggplant By Great Chefs November 16, 2015 One dish, two serving suggestions: crisp eggplant strips, fried with bread crumb coating, are usually served as a side dish, seasoned with salt and pepper. For a bright new idea, dust them lightly with confectioner’s sugar and serve them as an appetizer! Ingredients Eggplant […]

Serving: 4 Print Smoked Redfish By Great Chefs November 16, 2015 Louisiana redfish — or any firm-fleshed white fish — is poached in wine and served with a simple wine-butter sauce filled with shrimp and oysters. The extra kick: the fish is smoked before it is poached. This simple and elegant dish begins early in […]

Serving: 8 Print Marinated Salmon, Danish-style By Great Chefs November 16, 2015 This salad is two weeks in the making. The salmon is cured with beer, then sliced and served over greens. Homemade asparagus mayonnaise adds the perfect spring touch. Ingredients Salmon Salmon – one, 5-pound, filleted Saltpeter – 2 ounces Sugar – 1 cup […]

Serving: 4 Print Cold Cantaloupe Soup By Great Chefs November 16, 2015 Colorful and delicious, this soup is a perfect start to a summer supper. Citrus juice is used to add spark to the melon. Ingredients Cantaloupe – 1, chilled Lemon Juice – 2 ounces, chilled Orange Juice – 1 cup, chilled Lime Juice – […]

Serving: 8 Print Marquis au Chocolat By Great Chefs November 16, 2015 Pairing chocolate and orange, Gerard Thabuis creates a beautiful molded and chilled dessert, chocolate cream filling in a chocolate cake frame. Coffee is liberally used in the preparation, giving the cake a distinctive “mocha” taste. Ingredients Chocolate Sponge Cake Whole Eggs – 10 […]

Serving: 4 Print Stuffed Flounder By Great Chefs November 16, 2015 Stuffed flounder is a popular Gulf Coast treat. Chef Thabuis uses crab meat and crawfish tails in his stuffing, adding a Louisiana touch. Ingredients Flounders – 4 small, about 12 to 16 ounces each Celery – 4 tablespoons, chopped Parsley – 4 tablespoons, chopped […]

Serving: 4 Print Oysters La Savoie By Great Chefs November 16, 2015 Crisp puff pastry and silky creamed oysters make a wonderful combination. The oysters are seasoned with saffron and a hint of curry, giving the dish an exotic taste. Ingredients Puff Pastry – 1 sheet, about 10 inches by 15 inches Unsalted Butter – […]

Serving: 8 Print Oyster Soup By Great Chefs November 16, 2015 Plump oysters lend a fresh sea taste to a delicately-flavored cream soup. This is one of the favorites at Brennan’s French Quarter Restaurant. Ingredients Unsalted Butter – 1 cup Garlic – 2 tablespoons, minced Celery – 2 cups, minced Green Onions – 1 cup, […]

Serving: Makes 1 drink Print Absinthe Suissesse By Great Chefs November 16, 2015 One of New Orleans’ classic drinks, the Absinthe Suissesse is shaken vigorously or blended. The contemporary cocktail is made with Herbsaint or Pernod to obtain the licorice flavor of the banned absinthe. Ingredients Crushed Ice – 4 ounces Egg White – 1 […]

Serving: 4 Print Bananas Foster By Great Chefs November 16, 2015 There may be no dish more identified with New Orleans and Brennan’s than Bananas Foster. Chef Roussel, who has been in the Brennan’s kitchen for decades, knows exactly how to make it. This is how it’s done, tableside, at Brennan’s, flames and all. Ingredients […]

Serving: 8 Print Eggs St. Charles By Great Chefs November 16, 2015 This is one the signature dishes at Brennan’s, where locals and visitors alike congregate for one of the world’s great breakfasts. If you can’t imagine fish for breakfast, try this version! Ingredients Trout fillets – 4 (alt. any white-fleshed fish) Milk – 1-3/4 […]

Serving: 8 Print Eggs Sardou By Great Chefs November 16, 2015 Brennan’s signature breakfasts include all sorts of rich egg dishes. Eggs Sardou combines poached eggs with creamed spinach and artichoke bottoms. The dish is silky, a wonderful combination of simple ingredients. Ingredients Creamed Spinach Unsalted Butter – 1 cup White Onions – 1-1/2 cups, […]

Serving: 8 Print Grillades and Grits By Great Chefs November 16, 2015 This hearty breakfast dish is so delicious you’ll want to have it for lunch and supper, too. Veal or beef round is pounded thin and simmered in a sauce that includes tomatoes, peppers, and onions, similar to “Swiss steak.” It is one of […]

Serving: 8 Print Eggs Hussarde By Great Chefs November 16, 2015 New Orleans considers brunch to be one of the best meals of the day, and Brennan’s is famous the world over for its magnificent brunch dishes. Eggs Hussarde is one of their signatures (look also for Eggs St. Charles andEggs Sardou), combining Marchand du […]

Serving: 4 Print Bourride a la Toulonaise By Great Chefs November 16, 2015 This hearty Provencal tomato and fennel stew is filled with fish and shellfish. Use a combination of fish, selecting the best available in season. Once the stew is thickened with arrowroot and egg yolks, do not let it boil. Ingredients Assorted Fish […]

Serving: 4 Print Salade d’Endives By Great Chefs November 16, 2015 These simple salads are pretty with their spiked endive leaves placed in a radial pattern with a cherry tomato in the center of each. They are dressed with a version of “French” dressing, a vinaigrette that uses walnut oil. Roughly chopped walnuts tossed with […]

Serving: 4 to 6 Print Fish Pâté By Great Chefs November 16, 2015 Herbed trout mousse and whole fillets are combined into a tender fish terrine, which is served with a crab-based cream sauce. Mixtures for pates, using as they do raw fish (or other meats) and eggs, must be kept cold as they are […]

Serving: 4 Print Soufflé au Grand Marnier By Great Chefs November 16, 2015 This frozen souffle stands up above the top of the dish. It is an airy confection of flavored custard, beaten egg white, and whipped cream. The “crown” is formed by extending the top of the dish with a paper collar, then pulling […]

Serving: 4 Print Noisettes d’Agneau By Great Chefs November 16, 2015 A rich sauce made with roasted lamb bones, vegetables, and wine fills each plate under a mound of tender sauteed vegetables and medallions of lamb. Sauteed garlic joins the other vegetables on the plates; the garlic, soft and buttery, is delicious when prepared this […]

Serving: 6 to 8 Print Pâté Maison By Great Chefs November 16, 2015 A simple but elegant pate to serve on toast — ground pork and chicken livers are spiced with peppercorns, cracked pepper, truffles, and a bit of peach brandy. The pate chills overnight, so make it a day ahead. Ingredients Pork Fat (fatback) […]

Serving: 4 Print Strawberries and Cream By Great Chefs November 16, 2015 Sometimes the simplest things are the best. Who can resist perfect berries in a cloud of cream? This works just as well with raspberries, blueberries, peaches, nectarines — select the best fruit, in season. Ingredients Strawberries – 1 pint, stemmed and sliced in […]

Serving: 4 Print Crown Rack of Veal By Great Chefs November 16, 2015 One of the most elegant ways of serving meat is in a crown roast. This crown, served in a bed of spinach with carrot julienne, is filled with a smoky oyster stuffing. Ingredients Veal Loin – 2, Frenched and tied into a […]

Serving: 4 Print Redfish Mousquetaire By Great Chefs November 16, 2015 Arriving covered with Mousquetaire Sauce — flavored with lemon juice and mustard — this redfish is poached in seasoned water and allowed to cool before service. Redfish, once a popular New Orleans fish, was taken off the commercial market to prevent overfishing. You may […]

Serving: 4 Print Salade Fromage By Great Chefs November 16, 2015 This is a simple salad, a tender Bibb lettuce leaf and slice of ripe tomato with chopped walnuts. The dressing, combining of Roquefort cheese and port wine, makes it outstanding. Ingredients Dressing Roquefort or Bleu Cheese – 6 tablespoons Butter – 4 tablespoons, melted […]

Serving: 4 Print Pêche Royale dans Son Panier Fleuri By Great Chefs November 16, 2015 These “royal” peaches are served with Grand Marnier sabayon, resting in small edible baskets. Candied flowers are used for garnish. As easy as these baskets are to make, you could use them to serve peas as a side dish just […]

Serving: 4 Print Jambonnette et Les Aiguillettes de Canard aux Myrtilles (Duck in Blueberry Sauce) By Great Chefs November 16, 2015 Duck legs stuffed with duck pate are served with narrow strips of duck breast, all in blueberry-studded pan sauce. There are several steps to this dish — making the sauce, making the puree, preparing […]

Print Patates Douces Dauphine (Sweet Potato Puffs) By Great Chefs November 16, 2015 This is an unusual side dish, deep-fried sweet potato balls which are leavened with cream puff pastry (pate a choux). Don’t make the balls too large or they will take too long to cook through. Ingredients Pate a Choux Water – 2 […]

Serving: 4 Print Saumon en Paupiette au Beurre Blanc By Great Chefs November 16, 2015 This lovely pink-and-white entrée is a lovely, formal way to serve salmon. Salmon fillets are rolled up around scallop mousse, then gently baked in their own juices and wine. They are served with beurre blanc. Ingredients Scallops – 1/2 pound […]

Serving: 6 Print French Onion Soup By Great Chefs November 16, 2015 Is there anything more wonderful on a cold day than French onion soup, with its cap of melted cheese? This delicious soup is easy to make, delicately scented with herbs. Brown the onions well, as the glaze which develops on the bottom of […]

Serving: Makes 1 loaf Print French Pâté By Great Chefs November 16, 2015 This pate recipe came to New Orleans from Lyon with Chef Crozier, who preserves classic French cookery in his restaurant. Because the intensity of the flavor relies on the quality of the ingredients, use the best and freshest you can find. Ingredients […]

Serving: 4 to 6 Print Floating Island By Great Chefs November 16, 2015 This popular dessert consists of a meringue puff, floating in a sea of vanilla sauce. Gerard Crozier poaches his “islands” in vanilla-flavored milk, then uses the same milk mixture for the sauce. He drizzles the finished floating islands with caramel. Ingredients Caramel […]

Serving: 4 Print Ratatouille By Great Chefs November 16, 2015 Ratatouille, a simple dish with a difficult name, combines some of the best flavors — onion, bell pepper, tomato, zucchini, and eggplant. Use a small scoop to serve. Ingredients Oil – 2 tablespoons Onion – 1, chopped Red Bell Pepper – 1, seeded, deribbed, and […]

Serving: 10 to 12 Print Oysters Belle Reve By Great Chefs November 16, 2015 This appetizer is a “beautiful dream,” indeed — a sampler of three sauces cooked over tender oysters. Garlic butter, Vienne sauce (with mushrooms and green onions), and artichoke sauce provide wonderful variety to the tender, salty oysters buried like treasure in […]

Serving: 10 Print Cassata Parfait Torte By Great Chefs November 16, 2015 These light, fruit-studded tortes can be made ahead of time and frozen until just before they are served; let them warm up just enough to make the cutting easy. This dessert seems to multiply — two cakes quickly become four tortes, with 40 […]

Serving: 4 Print Redfish a la Termereau By Great Chefs November 16, 2015 Slice into these beautiful rolls of redfish and you’ll find the buried treasure, a pink rock lobster tail. A buttery sauce of reduced pan juices completes the dish. Ingredients Redfish Fillets – 4, about 5 to 6 ounces (alt. any firm, white-fleshed […]

Serving: 4 Print Potatoes Sarladaise By Great Chefs November 16, 2015 These delicious potatoes, sauteed in duck fat, are a traditional accompaniment for Duck Confit. They are garnished with truffle shavings and chopped parsley. Ingredients Potatoes – 3 medium Duck Fat – 1 serving, spoon Truffle – 1, shaved, or 1 large mushroom, shaved Fresh […]

Serving: 4 Print Duck Confit By Great Chefs November 16, 2015 Cooked slowly covered in herbed fat, this duck is moist and tender. The surprise with meats prepared this way – confit – is that they are neither greasy nor fatty. This is a very old method of preparing and preserving meat, and it gets […]

Serving: 4 Print Oysters Marinière By Great Chefs November 16, 2015 This elegant, simple-to-make seafood dish, oysters in a thickened wine sauce, is lovely as an appetizer or as a luncheon dish. New Orleans oysters are large and salty. If the oysters you find are small, double the number. Ingredients Oysters – 24, shucked Oyster […]

Serving: 8 Print Soft-shell Crab Choron By Great Chefs November 16, 2015 Golden deep-fried soft-shell crabs are a seasonal New Orleans specialty. These crabs pick up the hint of hot cayenne from the sauce and from being dusted with the Creole seasoning mix before being breaded. Ingredients Creole Sauce Green Bell Pepper – 1/2, seeded […]

Serving: 4 Print Sauté of Louisiana Crawfish By Great Chefs November 16, 2015 The Creole seafood seasoning below is used for many things in New Orleans cookery, not the least of which is boiling crawfish, shrimp, and crabs. The seasoning makes the sauté spicy hot; French bread, torn right from the loaf, helps cool the […]

Serving: 8 Print Praline Soufflé Crêpes By Great Chefs November 16, 2015 Tender crêpes are filled with meringue and a lightly spiced rum-pecan custard and baked until puffed like clouds. The custard is also used as a topping for the crepes. Ingredients Meringue Egg Whites – 1-1/4 cups Confectioner’s Sugar – 2 cups Custard Dark […]

Serving: 4 Print Pompano en Papillotte By Great Chefs November 16, 2015 Pompano en Papillotte is an elegant traditional Creole dish, crisp parchment paper packets opened to reveal tender fish fillets and shellfish. At Commander’s Palace they are served with Champagne sauce. Ingredients Papillotte Sauce Unsalted Butter – 3 ounces Garlic Clove – 1, minced […]

Serving: 6 Print Bouillabaisse By Great Chefs November 16, 2015 Bouillabaisse is a classic fish soup or stew, made from the best fish and shellfish available in the market that day. The stock is always flavored with a little saffron, and usually contains tomato, aromatic vegetables, and wine. Add crusty bread and this could be […]

Serving: 4 Print Poached Pears By Great Chefs November 16, 2015 Wine-poached pears are stuffed with rum-raisin filling and placed in chocolate or pastry cups. They are drizzled with bright raspberry sauce and garnished with whipped cream and cherries. Guests exclaim twice — once when they see the dessert, and again when they taste it. […]

Serving: 4 Print Veal Steaks with Pink Peppercorns By Great Chefs November 16, 2015 This is a formal dish, veal steaks sauteed in butter and served with wine sauce and butter-cooked vegetables. Hollandaise sauce adds a silky touch to the leeks which accompany the veal. Note the difference between formal and home-style service, such as […]

Serving: 6 to 8 Print Scampi By Great Chefs November 16, 2015 Large shrimp, sauteed in butter and herbs, are served with a simple accompaniment of parsley and lemon. They could also be served chilled with dressed greens for a luncheon dish. Ingredients Herb Sauce Garlic Clove – 1, minced Oregano – 1 teaspoon, minced […]

Serving: 4 Print Fettuccine alla Goffredo By Great Chefs November 16, 2015 This a classic pasta, fresh fettuccine tossed with sauce of butter, cream, and Parmesan. Serve as a separate course. Ingredients Fettuccine Noodles Flour – 6 cups Eggs – 4 Water – 1/2 cup Semolina flour for dusting Sauce Unsalted Butter – 1/2 cup, […]

Serving: 4 Print Caponata alla Siciliana By Great Chefs November 16, 2015 After World War II, young Goffredo Fraccaro dreamed of going to America, of being a chef. Apprenticing, he set about achieving his dream, and in the process brought his knowledge of traditional Italian dishes to the U.S. with him. This caponata is one […]

Serving: 6 Print Veal Piccata By Great Chefs November 16, 2015 Veal Piccata is a classic Italian dish, thin scallops of veal cooked with lemon and butter. It is best when it can come straight from the stove to the table. The good news is that it cooks very quickly. Ingredients Veal Scallops – 12 […]

Serving: 4 Print Celery and Watercress Salad with Anchovy Dressing By Great Chefs November 16, 2015 Dressing that combines anchovies, garlic, mustard, and the usual dressing suspects strikes sparks on a simple salad of watercress, celery, mushrooms, carrot, and onion. If anchovy seems a bit unusual for a salad dressing, just remember “Green Goddess,” another […]

Serving: 4 Print Oysters Bienville By Great Chefs November 16, 2015 Claude Aubert’s version of this New Orleans classic is definitive. Plump oysters are baked on the half shell, covered with herbed Bienville Sauce spiked with Tabasco and Angostura bitters. The recipe begins, as do many in New Orleans, with the making of a roux. […]

Serving: 4 Print Crêpes Soufflés By Great Chefs November 16, 2015 When these crêpes arrive at the table, they are hot, puffed, and golden, with strawberries and kiwis tucked into the souffléed filling and bright strawberry sauce drizzled over the top. Note that each part – the crêpes, filling, and sauces – can be prepared […]

Serving: 4 to 6 Print Soufflé Potatoes By Great Chefs November 16, 2015 Diners are treated to these puffed, golden soufflé potatoes as they enjoy their drinks, consider the menu, and wait for their orders at Arnaud’s. The potatoes are fried once to seal the outside, then fried again at a higher temperature, causing the […]

Serving: 4 Print Duck à l’Orange By Great Chefs November 16, 2015 Duck, a rich meat, pairs well with fruit; Duck à l’Orange is a traditional dish, beautifully prepared at Arnaud’s. The glaze-like sauce is used over and around the ducklings. Ingredients Oranges – 3 Ducklings – 2, about 3 pounds each, cleaned Coarsely ground […]

Serving: 4 Print Rabbit Chasseur By Great Chefs November 16, 2015 Rabbit is more common in Europe than in the United States. Gerard Crozier’s version of rabbit stew gives Americans a good reason to try this relatively new meat. The rabbit is browned, then cooked in wine with onions, mushrooms, and tomato. Note the use […]

Serving: 4 Print Veal with Wild Mushrooms By Great Chefs November 16, 2015 This is Commander’s Palace classic which is easily made at home. The veal, which could be bland, gets a little kick from the Creole spices. It is served with a wine sauce studded with mushrooms. Ingredients Veal and Mushrooms Veal Cutlets – […]

Serving: 4 Print Beef with Watercress Soup By Great Chefs November 16, 2015 This is a simple soup, strips of marinated steak cooked in chicken broth with peppery watercress, soy sauce, and a little oil. It can go from shelf to table in 15 minutes, faster if you’ve precut the steak. Ingredients Flank steak – […]

Serving: 4 Print Shrimp Sauté St. Tropez By Great Chefs November 16, 2015 Chris Kerageorgiou has a wonderful way with shrimp, adding Ricard, an anise-flavored liqueur, for this “St. Tropez” dish. Remove the shells and legs on the bodies of the shrimp, and the long whiskers, but leave the tail and head shells so that […]

Serving: 4 Print Quail “Roger Savarin” in Port Wine Sauce By Great Chefs November 16, 2015 Marinated quail, cooked to golden brown, are treated to a sauce of port wine and ruby cabernet. Colorful baby turnips — the purple skin is left on their tops – are an unexpected and tasty accompaniment. Ingredients Quail and […]

Serving: 10 Print Oysters Roland By Great Chefs November 16, 2015 Oysters poached in their own sweet salty juices are broiled with a topping of mushrooms, garlic, parsley, and breadcrumbs. Ingredients Fresh mushrooms – 3/4 pound Garlic Cloves – 2 Parsley – 1 bunch Unsalted Butter – 2 cups, softened Breadcrumbs – 1 cup Nutmeg […]

Serving: 12 Print Baked Alaska By Great Chefs November 16, 2015 Baked Alaska is a legendary dessert; if you had it as a child, you probably remember where and when. Layers of rum-soaked cake and ice cream are covered with a mound of meringue and browned, so the dessert is at once hot and cold. […]

Serving: 6 to 8 Print Tarte aux Pommes a la Solognote By Great Chefs November 16, 2015 This delicious variation on apple pie cooks in a saute pan with the pastry on the top. After a final heating on top of the stove to caramelize the apples, it is inverted onto its serving plate, revealing […]

Serving: 4 Print Saussarelle d’Escargots By Great Chefs November 16, 2015 Many wonderful flavors combine in this dish, a hearty combination of snails and artichokes in a garlic-tomato sauce flavored with wine and brandy. This is comfort food with a Creole accent. Ingredients Sauce Espagnole Unsalted Butter – 2 tablespoons Oil – 1 tablespoon Onion, […]

Serving: 4 Print Salade de Laitue aux Noix By Great Chefs November 16, 2015 An unusual warm dressing based on anchovies, salt, garlic, and mustard, drizzles greens, tomatoes, and apples. Walnuts add crunch. Ingredients Boston Lettuce – 1 head, torn to pieces Fresh Sprouts – 1/4 cup Apple – 1, peeled, cored, and sliced, tossed […]

Print Brociolone By Great Chefs November 16, 2015 Plump veal rolls are stuffed with bread crumbs, herbs, and chopped boiled eggs. Simmered in fresh tomato sauce, they are served whole, covered with the sauce. If you wish to make a more formal presentation, slice the rolls on the diagonal and overlap the slices on the […]

Serving: 8 Print Broccoli Italian Style By Great Chefs November 16, 2015 Garlic, olive oil, and Parmesan cheese add an Italian touch to broccoli florets. Ingredients Broccoli – 1 head Water – 1 quart Salt – 1 tablespoon Olive Oil – 3 tablespoons Garlic – 1 teaspoon, minced Freshly ground pepper to taste Freshly Ground […]

Serving: 8 Print Custard Cups with Strega By Great Chefs November 16, 2015 Strega is a much-loved Italian liqueur. It has digestive qualities, and is made with fennel, mint, and saffron (the source of its yellow color), among other things — and is about 80 proof! These creamy custards are a perfect foil for the […]

Serving: 4 Print Crabmeat Ravioli By Great Chefs November 16, 2015 This crabmeat ravioli is one of Chef Goffredo Fraccaro’s signature dishes. Plump ravioli filled with crabmeat are served with creamy sauce and Parmesan cheese — which of course melts into the sauce. Chef Fraccaro does not use an egg in his pasta, but unless […]

Serving: 4 Print Fried Calamari By Great Chefs November 16, 2015 These crisp, golden brown calamari are classic. Lightly seasoned with lemon, salt, and pepper, they are ready to come to the table with only the simplest accompaniment, lemon slices. No special batters here — just flour and fresh-from-the-sea calamari. Ingredients Calamari (Squid) – 1 […]

Serving: 4 Print Stuffed Cornish Game Hens By Great Chefs November 15, 2015 Stuffed, boned Cornish game slices are drizzled with rich pan sauce. The game hens are stuffed with a mixture of spinach and mushrooms, flavored with garlic and vermouth. Ingredients Clarified Butter – 3 tablespoons Spinach – 1 cup1/2 pound, , stemmed, blanched, […]

Serving: 4 Print Potato Balls By Great Chefs November 15, 2015 Change a meal from casual to casual elegance with this side dish. No more slices or chunks of potato — these are lovely round balls, sauteed in butter. Note that you could use this approach with any root vegetable. Ingredients Baking Potatoes – 2 […]

Serving: 4 Print Strawberry Crêpes By Great Chefs November 15, 2015 This is a simple and simply beautiful way to serve fresh strawberries, cuddled on crepes and blanketed with a sauce that is laced with brandy. Dust with confectioner’s sugar if you wish. Ingredients Crepes Flour – 2 cups Sugar – 2 tablespoons Eggs – […]

Serving: 8 Print Oysters Lafitte By Great Chefs November 15, 2015 Fresh salty oysters, lightly broiled, are smothered in a creamy crabmeat mixture, then broiled again until browned. The dish is a lovely combination of two of Louisiana’s best shellfish. Ingredients Sauce Tarragon – 1 teaspoon, minced Dry white wine – 2 tablespoons Egg Yolks […]

Serving: 4 Print Tournedos Coliseum By Great Chefs November 15, 2015 Seared and cooked in butter, seasoned with Commander’s own version of Creole seasoning, these steaks arrive at the table napped in two different sauces. Both sauces are classics, the golden Bearnaise scented with tarragon and the dark Marchand du Vin rich with red wine. […]

Serving: 6 to 8 Print Bread Pudding Soufflé By Great Chefs November 15, 2015 Bread pudding is extremely popular in New Orleans, where it is served with serious whiskey sauce. Commander’s Palace prepares this variation, using the bread pudding as the base for a light souffle. Of course there’s whiskey sauce for this version, too! […]

Serving: 4 Print Shrimp Fettuccine By Great Chefs November 15, 2015 Simple to make, in one pot, this delicious shrimp dish carries the New Orleans flavor, including the punch of cayenne pepper. If you are not accustomed to a lot of spice, put only the cayenne pepper into the Creole seasoning mixture last, a little […]

Serving: 4 Print Oyster and Artichoke Soufflé By Great Chefs November 15, 2015 If ever two flavors were made for each other, oysters and artichokes are “it.” New Orleans loves them together, and they usually appear as soup. At Commander’s Palace, however, nothing is “usual.” Here the artichokes are prepared and turned into holders for […]

Serving: 8 Print Shrimp Chippewa By Great Chefs November 15, 2015 Commander’s Palace has been honored by the James Beard Foundation Awards for its outstanding hospitality. The chefs who have cooked in its kitchens are equally outstanding, among them, Gerhard Brill, Paul Prudhomme, Emeril Lagasse, Jamie Shannon, and, today, Tory McPhail. When Gerhard Brill presided […]

Serving: 4 Print Filet Stroganoff By Great Chefs November 15, 2015 Beef Stroganoff is a classic, simmered beef in a sauce tangy with sour cream. Willy Coln serves this stroganoff with spaetzle; it works well with any pasta, or brown rice. His spaetzle recipe is given separately. Ingredients Beef Tenderloin – 1-1/2 pounds, cubed Flour […]

Serving: 4 Print Spaetzle By Great Chefs November 15, 2015 Willy Coln accompanies his Filet Stroganoff with this spaetzle, a fresh grain-like pasta with just a hint of nutmeg. Ingredients Flour – 2 cups Eggs – 4 Pinch of freshly ground white pepper Pinch of grated nutmeg Pinch of salt Water – 1-1/2 cups Unsalted […]

Serving: 12 Print Paris-Brest By Great Chefs November 15, 2015 This dessert was supposedly named from a pastry shop along the route of the bicycle race between Paris and Brest. It is a ring of pate a choux pastry filled with pastry cream. See a similar dessert with a totally different look in the recipe […]

Serving: 4 Print Chicken Blackberry Vinegar By Great Chefs November 15, 2015 It is amazing that just a tiny number of ingredients can add up to such wonderful flavor. The chicken is pan-sauteed in butter (with a little oil to help keep the butter from burning), and the pan juices are stirred up with blackberry […]

Serving: 8 Print Profiteroles au Chocolat By Great Chefs November 15, 2015 Cream puffs are filled with rich vanilla ice cream and served with hot chocolate sauce. Roland Huet has retired, but the popularity of this dessert lives on at Christian’s, where it is one of the most popular items on the menu. The wonderful […]

Serving: 4 Print Mousseline of Redfish Nantua By Great Chefs November 15, 2015 “Nantua” always means crayfish — crawfish, in Louisiana. These delicate mousseline fish molds are napped in creamy Sauce Nantua and surrounded by crawfish tails. Adjust the heat in this dish with the amount of cayenne. Taste, taste, taste. Ingredients Fresh Redfish – […]

Print Medallions of Pork By Great Chefs November 15, 2015 Warren Le Ruth’s take on pork medallions is characteristically original: the medallions are cooked with a little mustard, cucumber, and white wine, then topped with cheese. Try this dish with a buttery pasta or rice. Ingredients Pork Medallions – four, 2-ounce, from the tenderloin or […]

Serving: Makes one 9-inch cake Print Genoise with Amaretto and Chocolate (Sponge Cake) By Great Chefs November 15, 2015 Genoise is a type of foam cake, a cake which rises because of the air beaten into the eggs during preparation. This genoise, lightly flavored with lemon zest, is sprinkled with Amaretto and iced with beaten […]

Serving: 4 Print Striped Sea Bass with Shrimp, Avocado, and Peppers By Great Chefs November 15, 2015 Sea bass fillets, sauteed golden brown and finished in the oven, are topped with avocado slices and surrounded by sauteed vegetables and shrimp. Lemon-Butter Sauce unites the elements of the dish. The technique of browning the fish fillets, […]

Serving: 4 Print Quail and Duck with Radicchio, Mache, and Green Peppercorn Sauce By Great Chefs November 15, 2015 A golden brown quail and pinwheel of pink duck breast meat top a bed of green mache and red radicchio. Green peppercorn sauce, based on veal demi-glace, laces the dish together. The recipe for veal demi-glace […]

Serving: 12 Print Chocolate Bag Filled with White Chocolate Mousse By Great Chefs November 15, 2015 Jackie Shen transforms chocolate mousse with her creative presentation: chocolate bags filled with white chocolate mousse. She find that small popcorn bags like those used in theaters make the best molds, but small freezer bags may also be used. […]

Serving: 4 Print Filo Nest with Exotic Mushrooms By Great Chefs November 15, 2015 Crisp filo (also spelled phyllo) nests hold mushroom filling laced with ginger julienne. They are served with Tomato-Basil Butter Sauce studded with garlic-sauteed snails. Ingredients Beurre Blanc Sauce Dry white wine – 1/2 cup Shallots – 2 large Heavy (whipping) cream […]

Serving: 4 Print Hot Seafood Salad By Great Chefs November 15, 2015 This sophisticated version of pasta with clams combines sauteed mussels and scallops with linguine. The linguine is served on a bed of radicchio and goat cheese; the cheese begins to melt under the hot linguine. The final touch is the sharp taste of […]

Serving: 8 Print Saddle of Lamb with Filet of Beef By Great Chefs November 15, 2015 For this over-the-top entree, a lamb saddle is deboned and filled with lamb tenderloins and a beef tenderloin, and slathered with veal mousse. Rolled together and roasted, it comes to the table in a rich sauce with sauteed garlic […]

Serving: 6 to 8 Print Medallions of Venison with Truffled Potatoes By Great Chefs November 15, 2015 Rich herbed red wine sauce accents venison medallions which have been marinated overnight. They are served with fried truffled potato puffs, an accompaniment which could also be served with other main dishes. If you prefer, you may change […]

Serving: 4 Print Dessert in All Simplicity By Great Chefs November 15, 2015 Two pretty tarts are offered on each dessert plate, one filled with fruit, one with chestnut filling and chocolate ganache. The pastry shells can be made a day ahead; the tarts can be assembled before dinner. Ingredients Pastry Flour – 3/4 plus […]

Serving: 4 Print Pear Crèpes By Great Chefs November 15, 2015 Poached pears are folded into crèpes and dusted with almonds and confectioner’s sugar. The final step is to pour pear brandy over the crèpes and flame it; if you are not at ease with this step, opt for serving them with their dusting of […]

Serving: 6 Print Snail Torte, Country Style By Great Chefs November 15, 2015 A rich egg custard is baked inside a tart shell which already contains sauteed snails, ham, and leeks. The tart is cleverly prepared with a tube you roll out of foil inserted in the center; when the shell is partially baked, the […]

Serving: 4 Print Roasted Sweetbreads with Belgian Endives and Truffles By Great Chefs November 15, 2015 Creamy endive sauce studded with truffles coats sauteed sweetbreads. A garnish of fresh endive leaves and watercress adds a little crunch to this silky dish. Note that the chef calls for chicken glaze — chicken stock reduced until it […]

Serving: 4 Print Raspberry Feuilleté By Great Chefs November 15, 2015 Simple and beautiful — golden puff pastry filled with whipped cream and fresh raspberries, set in a pool of caramel. Prepare everything ahead of time, then assemble just before serving. Feuilletés are traditionally savory dishes, using cheese, seafood, or other fillings; Chef Banchet turns […]

Serving: 4 Print Mesquite Roast Loin of Pork with Apple and Cornbread Stuffing By Great Chefs November 15, 2015 Fresh apple, apple cider, and apple brandy combine forces to make this grilled pork tenderloin something special. Apple slices and cider are used in the cornbread dressing that stuffs the tenderloin; apple cider and apple brandy […]

Serving: 12 Print Chocolate Bourbon and Pecan Cake By Great Chefs November 15, 2015 This pretty flourless cake is coated with smooth shiny chocolate glaze and studded with pecans. It is flavored with more pecans and bourbon. Ingredients Semi-sweet chocolate – 12 ounces, chopped Unsalted Butter – 8 ounces (2 sticks), cut into small pieces […]

Serving: 4 Print Grilled Oysters with Smoked Ham and Fried Parsley By Great Chefs November 15, 2015 Plump oysters are topped with chopped ham and seasoned with a compound butter that includes a touch of fennel. Cooking them in a covered charcoal grill adds a wonderful smoky taste. They are served on beds of flash-fried […]

Serving: 4 to 6 Print Butternut Squash Ravioli with Cream and Asiago Cheese By Great Chefs November 15, 2015 Chef John Draz has an unusual way to serve butternut squash: in homemade ravioli, with an Asiago cheese sauce. Turban, Hubbard, and other winter squash could be substituted. Ingredients Squash Filling Butternut squash – 1 medium […]

Serving: 4 Print Oyster Chowder By Great Chefs November 14, 2015 This creamy chowder is packed with oyster bits and potatoes. The flavor comes from the “holy trinity” of bell peppers, celery, and onion, with garlic and thyme for good measure. Ingredients Green Peppers – 1/2, chopped Celery Stalk – 1, chopped Yellow Onion – […]

Serving: 12 Print Gâteau Saint-Honoré By Great Chefs November 14, 2015 Filled cream puffs march around the rim of Gâteau Saint-Honoré like the points of a golden crown surrounding a velvety center of pastry cream and whipped cream. This is a traditional Parisian pastry named for the patron saint of bakers and pastry chefs. While […]

Serving: 4 Print Shrimp Rémoulade By Great Chefs November 11, 2015 One of New Orleans’ best-loved appetizer is Shrimp Remoulade, a simple presentation of chilled firm Gulf shrimp with a mustard-based sauce. Note how quickly the chef cooks the shrimp: they will be cooked through, but not overcooked. Ingredients Shrimp Shrimp – 1-1/2 pounds, 18 […]

Serving: Makes 16 appetizers or 8 entrees Print Smoked Duck By Great Chefs November 11, 2015 To say this is a dish of thinly-sliced smoked duck is an understatement. The ducks are rubbed with butter spiced with things like cumin and coriander and curry, stuffed with savory vegetables and fruit, and marinated in apple cider […]

Serving: 4 Print Roasted Game Hen with Goat Cheese and Spinach By Great Chefs November 11, 2015 Confit is an old-fashioned alternative to roasting goose or duck legs. Here the frugal chef makes good use of the legs and thighs of the game hen to prepare a delicious confit that adds flavor and texture to […]

Serving: 8 Print Risotto with Bacon, Silver Queen Corn, and Catfish By Great Chefs November 11, 2015 Southern flavors transform risotto — suddenly it’s a dish with New South ambitions. Bacon adds Southern taste to the broth in which catfish pieces are simmered, cross-pollinating both the broth and the catfish with new tastes. The broth […]

Serving: 6 Print Shad Stuffed with Shad Roe By Great Chefs November 11, 2015 Shad is a local and favorite tradition in the Low Country, and Elizabeth loves to serve it stuffed with roe and gently roasted with a simple accompaniment of perfectly boiled new potatoes and sautéed zucchini. Ingredients Stuffing Butter – 6 tablespoons […]

Serving: 4 Print Grilled Mississippi Quail, Marinated in Hoisin, Szechuan Chilies, and Sesame with Sweet Potato Polenta By Great Chefs November 11, 2015 Wedges of polenta, char-grilled quail, and balsamic syrup seem reminiscent of Italy, a “comfort” dish. But the chef kicks the quail flavor with a marinade made from Asian hoisin sauce, sesame oil, […]

Serving: 4 Print Chocolate Crème Brûlée with a Sweet Basil Vanilla Sauce By Great Chefs November 11, 2015 Silky chocolate cream hides under its crunchy burnt sugar crust. Chef Peter deJong adds his special touch with the basil-vanilla sauce, a subtle taste that will have everyone guessing. Ingredients Chocolate Crème Brûlée Bitter Chocolate – 5 […]

Serving: 4 Print Scallop Escabeche By Great Chefs November 11, 2015 Traditionally, seafood prepared as “escabeche” is marinated in an acidic mixture that “cooks” the seafood. For this dish, the scallops are quickly seared, then cut into thin slices and marinated. The procedure adds the flavor of the browned and caramelized outer layer to the […]

Serving: 10-12 Print Chocolate Refresh-Mint Cake By Great Chefs November 11, 2015 A mint julep in a chocolate cake — what a great idea! Heather Mendenhall layers rich chocolate cake with a minted chocolate mousse laced with bourbon, then glazes it with ganache. This is the perfect dessert to serve with coffee on the verandah. […]

Serving: 4 Print Coq au Vin By Great Chefs November 11, 2015 Many steps produce golden-brown chicken pieces steeped in a flavorful marinade and cooked with veal stock, accompanied by deeply browned onions and mushrooms, tiny potatoes, and diced vegetables. Preparing the various pieces of the dish separately preserves their individual flavors and textures. Ingredients […]

Serving: 4 Print Roasted Portobello Caps By Great Chefs November 11, 2015 Sun-dried tomato tapenade and goat cheese fill large portobello mushroom caps in layers. The caps are baked, blending the filling. They are served on a swirl of balsamic vinegar, one per guest, and garnished with fresh basil. Ingredients Sun-dried Tomato Tapenade Sun-dried tomatoes […]

Serving: 8 Print Spicy Shrimp, Sausage, and Tasso Gravy over White Grits By Great Chefs November 11, 2015 This very popular dish brings together all of the flavors of the Old South. The stone-ground grits are a must. It’s a great Low Country dish that can be served year round and turns up on local […]

Serving: 8 Print Stacked Key Lime Pie By Great Chefs November 11, 2015 Professional chefs often create new dishes by deconstructing something familiar and presenting the various parts in a whole new way. Chef Hunsberger does this with key lime pie, turning the pastry into thin wafers and stacking them with key lime pie filling […]

Serving: 4 Print Pan-seared Scallops with Zucchini and Summer Squash, Cheddar Grits Soufflé, and Salmon Roe Butter Sauce By Great Chefs November 11, 2015 Guillermo Thomas takes the South’s humble grits and gives them a maximum upgrade to accompany seared scallops and pretty roses made of summer squashes. There are many parts of this recipe, […]

Serving: 4 Print Bananas Foster Chimichanga By Great Chefs November 11, 2015 Rolled up inside flour tortillas, white chocolate squares and banana-raisin filling simulate chimichanga filling with a real difference: these are made for dessert. Dark rum flavors both the filling and the sauce served with the chimichangas. The final Southwestern touch is the cinnamon […]

Serving: 8 Print Sea Scallops in Spinach Leaves By Great Chefs November 11, 2015 You’ll want the largest, freshest sea scallops available for this dish — and it’s an ideal way to showcase them. Rich tarragon beurre blanc sauce is pooled on each serving plate and topped with a seared scallop which in turn is […]

Serving: 2 Print Rabbit Tenders with Tasso and Shrimp Fettuccine By Great Chefs November 11, 2015 Fresh rabbit is always best, but frozen rabbit is better than no rabbit at all. A full-service meat market or butcher shop can order rabbit if they don’t stock it. Boneless, skinless chicken breasts or tenders, pounded to flatten, […]

Serving: 2 Print Summer Steak By Great Chefs November 11, 2015 And now for something completely different: steak with Stilton cheese, a brandy cream sauce, and a warm compote of mixed fruit. The accompanying baked sweet potato is garnished with raisins, pumpkin seeds, and nuts. Somehow it all works together beautifully. Ingredients Tenderloin Steaks – […]

Serving: 4 Print Veal Tenderloin Crusted with Fresh Herbs and Black Pepper By Great Chefs November 11, 2015 If you are a fan of steak au poivre, you’ll be an instant convert to Michael Uddo’s veal dish, which is coated with a mixture of minced herbs, coarsely ground black pepper, and Dijon mustard. Uddo serves […]

Serving: 8 Print Asian Napoleon By Great Chefs November 11, 2015 Chef Michael Fennelly substitutes wonton wrappers for puff pastry and turns the classic French napoleon into a lighthearted dessert for the contemporary cook. Ingredients Eggs – 2 Egg Yolks – 2 Granulated Sugar – 1/2 cup plus 2 tablespoons Fresh lemon juice – 6 […]

Serving: 4 Print Shrimp Carrie By Great Chefs November 11, 2015 What is a gifted Louisiana chef’s idea of fish and chips? Deep-fried sweet potato chips with sauteed shrimp, topped with a red sweet pepper vinaigrette. While not extremely spicy, these do have a little Louisiana zing from cayenne pepper. Ingredients Red Sweet Pepper Vinaigrette […]

Serving: 4 to 6 Print Cabbage Rolls By Great Chefs November 11, 2015 In Louisiana, when people sit down to eat, they really eat! This recipe for cabbage rolls could easily serve four as a main dish. It’s great for company because all the preparation comes at the beginning and it tends itself while cooking. […]

Serving: 2 Print Tournedos Louis Armstrong By Great Chefs November 11, 2015 Here is yet another creative variation on the “surf-and-turf” theme: shrimp and tournedos. Chef Armand Jonte suggests a variation of placing the corn pancake on top of the tournedo, keeping the pancake crisper. Multiply the recipe as necessary for the number of servings […]

Serving: 4 Print Loin of Lamb with Provencal Tian By Great Chefs November 11, 2015 Tian is both the name of a utensil and the name of a finished dish. A tian is an earthenware gratin dish from Provence used for baking layered foods such as potatoes or eggplant and tomatoes. In this recipe the […]

Serving: 2 Print Clancy’s Quail By Great Chefs November 11, 2015 Okay, so you want to impress someone? Start here. Quail are slow-smoked, then half of the meat is mixed into a mousse with foie gras, and the other half is sliced into thin strips. Reassembled over mounds of the mousse, the quail meat appears […]

Serving: 2 Print Goat Cheese in Filo Provencal By Great Chefs November 10, 2015 Crisp packets of golden-brown filo crunch open to release melted goat cheese. They are accompanied by roasted vegetable slices, making this a tasty and relatively low carb, low fat appetizer. Herbes de Provence, which gives the vegetables in this colorful appetizer […]

Serving: 8 Print French Bistro Tart By Great Chefs November 10, 2015 An appetizer pizza by any other name is a French bistro tart. These savory little pizzas, topped with tomatoes, herbs, and cheese, are sure winners. Ingredients Pate Brisee All-Purpose Flour – 3 cups Pinch of salt Pinch of sugar Unsalted Butter – 1 […]

Serving: 6 Print Acadian Bread Pudding By Great Chefs November 10, 2015 Chef Patrick Mould gives his bread pudding a pedigree. The Acadians were French immigrants who, driven from Canada by the British, settled in Louisiana. Their descendants are today’s Cajuns. This very traditional bread pudding comes with lagniappe: Roasted Pecan-Rum Sauce, meltingly delicious when […]

Serving: 6 Print Pan-fried Eggplant with Crab Meat, Basil Hollandaise, and Creole Tomato Sauce By Great Chefs November 10, 2015 Here Chef Dennis Hutley tops eggplant rounds with a meaty crab mixture. Each plate is garnished with a Creole tomato sauce and basil Hollandaise for color and flavor counterpoint. This dish makes a wonderful appetizer, […]

Serving: 2 Print Chicken Maximilian By Great Chefs November 10, 2015 Chicken Maximilian is an innovative version of the Mexican classic, chiles rellenos. Chilies re stuffed with cheese, then wrapped in a chicken breast, deep fried, and baked. Chef Mark Hollger says this dish began as a special creation for a banquet in tribute to […]

Serving: 2 Print New Orleans Barbecued Shrimp By Great Chefs November 10, 2015 It just doesn’t get any better than Chef Maras’ spicy shrimp with French bread for dipping up — and cutting down the heat in — the sauce. If ever a dish was meant to be served with cold beer, this is it. […]

Serving: 4 Print Chocolate-dipped Poached Pears By Great Chefs November 10, 2015 Poached pears are a timeless treat. They are also a time-saver for the busy cook because they may be poached a day or two in advance, covered, and refrigerated until time to serve. These are partially coated with chocolate and served with a […]

Serving: 8 Print Pit Grilled Cornish Hens with Voodoo Barbecue Sauce By Great Chefs November 10, 2015 When a Louisiana chef dubs a barbecue sauce “voodoo,” watch out! Multiply this recipe to be sure you have enough grilled Cornish hens on hand, because when this dish is featured at a cookout, folks come back for […]

Serving: 4 Print Oysters, Prosciutto and Roasted Pepper with Creole Mustard Meuniere By Great Chefs November 10, 2015 This is a creative and tasty update of the old-fashioned but always popular angels on horseback hors d’oeuvre (oysters wrapped in bacon, skewered, and broiled). Corn flour, which is finely milled white or yellow corn, serves admirably […]

Serving: 4 Print Oysters Sauteed in Cumin By Great Chefs November 10, 2015 This is one of those recipes in which the sum is much greater than the parts. Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a captivating, complex flavor. Serve this a […]

Serving: 4 Print Grilled Baby Wild Boar T-Bone By Great Chefs November 10, 2015 Boar is leaner and drier than domestic pork, and also more flavorful. Because of its dryness, special care must be taken not to overcook it. Moistness is preserved in this recipe by spreading a garlic-mustard paste on the boar before grilling. […]

Serving: 10 to 12 Print Creole Cream Cheese Cheesecake By Great Chefs November 10, 2015 Creole cream cheese is lower in fat than Philadelphia-style cream cheese and resembles fine-curd cottage cheese, farmer’s cheese, or ricotta in texture. Ricotta may be substituted for Creole cream cheese in this recipe. The combination of cheeses gives the cake […]

Serving: 6 Print Grouper Iberville By Great Chefs November 10, 2015 Grouper is a sea bass with a mild, white, lean flesh. In this recipe, grouper is baked in a zesty Creole sauce. While the recipe looks long, the preparation is simple and foolproof. Ingredients Creole Sauce Olive Oil – 2 tablespoons Onions – 4 […]

Serving: 2 Print Abita Saffron Crepes with Crab Meat and Mushroom Filling, and Caviar Sauce By Great Chefs November 10, 2015 Traditionally, French crepe batter is light, delicate, and almost bland, creating a thin pancake, the perfect wrap for dozens of fillings. (Classics include seafood, cheese, spinach, and mushrooms.) Conversely, traditional beer batter is a […]

Serving: 4 Print Potato Cake with Creamed Leeks and Escargots By Great Chefs November 10, 2015 The most convenient way to purchase snails is canned. Snailophobes should follow Chef John Neal’s suggestion to substitute bits of cooked meat or poultry for the snails; the more adventurous can try the original recipe. Ingredients Tomato Sauce Olive […]

Serving: 8 Print Chocolate Pâté By Great Chefs November 10, 2015 Thick like creamy fudge, chocolate pate is almost all chocolate, with Chambord liqueur for a hint of raspberry flavor. This chocolate dessert is delightfully decadent, especially when served, as Chef Banister suggests, with a small glass of a nice, full-bodied Cabernet Sauvignon. Ingredients Bittersweet […]

Serving: 6 Print Risotto Mille e Una Notte By Great Chefs November 10, 2015 The recipe title translates as “thousand and one nights risotto.” Perhaps Chef Saracchi is hinting that this risotto, made with Prosciutto, mushrooms, green peas, and spinach, is so good that we can eat it more than a thousand times without getting […]

Serving: 4 Print Grilled Veal Chops with Caponata By Great Chefs November 10, 2015 Caponata is a Sicilian relish and Chef Billy Valentine’s version is good enough to eat with a spoon, although here it is served with nicely-seasoned veal chops. For convenience, make the caponata a day or two ahead and store it, covered, […]

Serving: 8 to 10 Print Sour Cream Pound Cake with Lemon Crème Sauce By Great Chefs November 10, 2015 The slight tang of sour cream balances the sweetness of this pound cake, and the lemon crème sauce is a perfect companion. Try serving this with fresh berries. Ingredients Sour Cream Pound Cake Sugar – 2-1/2 […]

Serving: 4 Print Caramelized Salmon with Mirliton Slaw By Great Chefs November 10, 2015 Move over, cole slaw, Chef David McCelvey has come up with an alternative. Mirliton (also known as chayote squash) was cultivated in Central America by the ancient Aztecs and Mayans, and this mild green gourd is quickly becoming popular all over […]

Serving: 4 Print Tenderloin of Pork St. John Garnished with Sweet Potato Rosette By Great Chefs November 10, 2015 Almost any tenderloin of meat is made more interesting by stuffing that adds visual interest as well as flavor. Here pork tenderloin becomes a succulent treat with the addition of an andouille-apple stuffing. Ingredients Sweet Potato […]

Serving: 4 Print Chili-rubbed Pork Tenderloin with Savory Wild Mushroom Bread Pudding By Great Chefs November 10, 2015 Chef Andre Begnaud puts a new twist on bread pudding, a savory mix of cream, eggs, bread, mushrooms, and seasonings to serve with his pork tenderloin. The pork is given a Southwestern kick with red chili paint […]

Serving: 8 Print Pecan Profiteroles with Vanilla Ice Cream, Chocolate Sauce, and Seasonal Fruit By Great Chefs November 10, 2015 Chef Daphne Macias adds pecans and fresh fruit to a classic French dessert: cream puffs filled with ice cream and topped with chocolate sauce. Ingredients Pate a Choux Milk – 1/2 cup Water – 1/2 […]

Serving: 4 Print Catfish Louisiana By Great Chefs November 10, 2015 Chef Patrick Mould’s recipe is the very spirit of Louisiana’s cookery. To perfectly fried catfish fillets he adds the lagniappe of a shrimp sauce, good enough to stand on its own spooned over white rice. Many regional recipes begin with “make a roux,” and […]

Serving: 4 Print Louisiana Corn and Crab Bisque By Great Chefs November 10, 2015 There are soups and there are supersoups, such as this corn and crab bisque, rich, unctuous, and unforgettable. Concentrated shrimp stock may be found in the freezer section of well-stocked fish markets. Bottled clam juice may also be substituted, but reduce […]

Serving: 6 Print Terrine of White Chocolate and Praline Coconut Tile Cookie and Caramel Sauce By Great Chefs November 10, 2015 Crisp, shaped tile cookies provide a contrast in texture to the pecan-studded white chocolate terrine. Ingredients Coconut Tile Cookies Egg – 1 Coconut – 1/4 cup, shredded Sugar – 1/4 cup Flour – 1-1/2 […]

Serving: 4 Print Asparagus with Tomato Basil Coulis By Great Chefs November 10, 2015 Asparagus is one of life’s virtuous indulgences: four cooked spears have about 15 calories, and are packed with vitamins A and C. To ensure freshness, cut the ends from the stalks and stand the asparagus in a couple of inches of […]

Serving: 4 Print Artichoke and Hearts of Palm Salad By Great Chefs November 10, 2015 Easy does it in preparing this perfectly beautiful salad that looks a little bit like Mardi Gras confetti. Although the preparation is simple, the result is a show-stopping salad that makes a dramatic first course. Ingredients Citrus Vinaigrette Fresh lemon […]

Serving: 10 Print Crème Brûlée By Great Chefs November 10, 2015 Creme brulee with its hardened caramelized sugar capping the velvety smooth custard has been a favorite restaurant dessert for decades and is currently enjoying a new wave of popularity. Chef Randy Windham’s version uses aromatic vanilla beans to flavor these rich treats. Ingredients Heavy […]

Serving: 4 Print Garlic Crusted Trout with Sweet Pepper and Shrimp Sauce By Great Chefs November 10, 2015 Prepared concentrated shrimp stock is available frozen from fish markets and, when reconstituted according to package directions, can be a timesaver in preparing the shrimp sauce in this recipe. The crisp garlic bread crumb crust preserves the […]

Serving: 4 Print Sole Medusa By Great Chefs November 10, 2015 When the sole — skinned, beheaded, boned, and filleted up to the tail — are cooked, they curl up, somewhat like Medusa’s locks. The dish is a study in brilliant simplicity. Ingredients Dover Sole – 4, (or flounder), about 1 pound each, cleaned and […]

Serving: Makes one 8-inch pie Print Coffee Toffee Pie By Great Chefs November 10, 2015 Chef Armand Jonte’s recipe is user-friendly because the chef builds in shortcuts for the home cook. The crust is pressed into a pie pan rather than being rolled out. A rich coffee-chocolate custard is frozen in the crust, and the […]

Serving: 6 Print Marinated Pork Tenderloin Braised in Piquant Sauce Served on Sauteed Apples and Celery Julienne Accompanied by Louisiana Sweet Potato Pancake By Great Chefs November 10, 2015 Sauteed celeriac or celery accompanies a marinated pork fillet served with a sweet potato pancake. This company dish is time-consuming, but the end justifies the means. […]

Serving: 8 Print Eggplant Eloise By Great Chefs November 10, 2015 This is a dish that looks like Mardi Gras on a plate: fried eggplant stuffed with shrimp-crab meat filling, topped with a rosy Choron sauce and garnished with bright green snow peas, carrot, and shreds of red cabbage. This dish could serve as an […]

Serving: 2 Print Venison and Smoked Scallops Bernhard By Great Chefs November 10, 2015 Chef Bernhard Gotz of Fillets in New Orleans combines venison with a wild mushroom sauce with hickory-smoked scallops in a sauce made of cream and saffron. This is a dish to serve at an elegant dinner party, flanked by a simple […]

Serving: 6 Print Crawfish and Angel Hair Pasta Beignets with Garlic Mayonnaise By Great Chefs November 10, 2015 Louisiana chefs can give anything a new twist. This example is Chef Tom Weaver’s version of beignets, deep-fried fritters, made from pasta. Ingredients Angel Hair Pasta – 12 ounces, cooked al dente Crawfish Tails or Shrimp – […]

Serving: 4 Print Summer Fruit Soup By Great Chefs November 10, 2015 Chef John Neal’s dessert is a cross between English summer pudding, a molded dessert of bread and fresh berries, and Scandinavian fruit soup, cooked fruit puree served hot or cold. Neal’s recipe has the bread of summer pudding and the simplicity of fruit […]

Serving: 4 Print Figs in Vanilla Sauce, Flambeed with Pernod By Great Chefs November 10, 2015 Every so often a recipe is so brilliantly simple that we ask ourselves, “Now, why didn’t I think of that?” Chef Hubert Sandot’s recipe is an example. His dessert sauce is made by melting ice cream. But the genius […]

Serving: 4 to 6 Print Cajun Smothered Duck By Great Chefs November 10, 2015 Smothered is another term for fricassee, a dish of poultry that has been sauteed, then stewed with vegetables. This hearty recipe with bell pepper, green onion, and parsley makes its own gravy. If you prefer, it can be made with chicken. […]

Serving: 2 Print Duck Stew By Great Chefs November 10, 2015 The duck leg and the breast are from a whole duck that have been roasted until half done. The duck leg could be braised, while the duck breast is sauteed to medium rare and fanned out over a cooked tomato-olive relish that is finished […]

Serving: 12 to 15 Print NOLA Vegetable Terrine By Great Chefs November 10, 2015 This surprising and elegant first course looks like a mosaic of jewels on the plate. It can be made a day or two in advance, and makes a stunning buffet platter. Ingredients Roasted Garlic Puree Garlic – 12 heads, separated into […]

Serving: 4 Print Prosciutto di Parma Salad By Great Chefs November 10, 2015 Among Chef Michael Uddo’s great food memories from visits to Italy is one of a large bowl of tender, fresh-from-the-garden greens with extra-virgin olive oil on the side, set out in a hotel lobby for guests to enjoy. He seems to have […]

Serving: 6 Print Painted Pasta Ribbons with Soft-shell Crab and Roasted Poblano-Ginger Beurre Blanc By Great Chefs November 10, 2015 This dish showcases soft-shell crab in tricolor pasta. The pretty ribbons are filled with the beurre blanc, then scallops and a crab are placed on the ribbons. The squid ink used to color part of […]

Serving: 6 Print Apple-Raspberry Crisp By Great Chefs November 10, 2015 America is famous for its fruit crisps: fruit and sugar topped with streusel and baked until the fruit forms its own irresistible sauce and the streusel is golden brown and crisp. Here chef Barlow combines apples and raspberries for exceptional flavor. Ingredients Golden Delicious […]

Serving: 18 Print Chocolate-laced Praline Shells with Berries and Amaretto Cream By Great Chefs November 10, 2015 This make-ahead recipe can be assembled right before serving. Make the batter for the praline shells two days before serving, and make the shells themselves the day before. Coat the insides of the shells with chocolate. Fill the […]

Serving: 4 Print Swordfish with Roasted Red Pepper Vinaigrette By Great Chefs November 10, 2015 The firm, almost meat-like texture and mild flavor of swordfish has made it one of America’s most popular fish. This recipe pairs a contemporary vinaigrette with swordfish steaks. The combination is hearty enough to lure even diehard meat lovers. The […]

Serving: 4 Print Sea Scallops with Roasted Red Pepper Sauce By Great Chefs November 10, 2015 Roasted red bell peppers and cream make the perfect sauce for quickly seared sweet scallops. Ingredients Red Bell Peppers – 2 Unsalted Butter – 1 tablespoon Black bean garlic paste – 1/2 teaspoon, minced Heavy (whipping) cream – 2 […]

Serving: 4 Print Calamaretti in Zimino Con Polenta alla Griglia By Great Chefs November 10, 2015 Grilled polenta triangles are the base for the topping of spinach and spicy baby calamari. Calamari may be purchased frozen but it is infinitely better fresh. Buy calamari that has been cleaned, but make sure the purplish skin is […]

Serving: 6 Print Snappy’s Polar Chip By Great Chefs November 10, 2015 Our fascination with double- and triple-decker sandwiches testifies to the kid in us all. Chef Patti Constantin translate this favorite sandwich form into dessert, a double-decker ice cream sandwich with scoops of ice cream layered between chocolate chip-oatmeal cookies. Try two kinds of […]

Serving: 4 to 6 Print Maw Maw’s Chicken Stew By Great Chefs November 10, 2015 Every comfort food is filled with flavor in Louisiana, as in chef Gigi Patout’s chicken stew with rice. The chicken is browned in chicken fat, three kinds of pepper give the dish zing, and a depth of flavor is provided […]

Serving: 4 Print Scaloppine of Chicken with Stir-Fried Vegetables By Great Chefs November 10, 2015 Good and good for you, this recipe uses skinless chicken and olive oil, making it low in cholesterol but not low in color, flavor, or appeal. It’s hearty but not heavy, and also quick to make. Ingredients Butter – 1/2 […]

Serving: 8 to 10 Print Maple Ice Cream in a Maple Caramel Cage By Great Chefs November 10, 2015 How can you make a simple dessert of maple ice cream even better? Serve the ice cream in tiny scoops on plates decorated with coffee crème anglaise, raspberry puree, and chocolate, and cover them with a […]

Serving: 8 Print Maple Crêpe Soufflé By Great Chefs November 10, 2015 The chef serves this maple-flavored New England dessert in the fall, garnished with vividly colored maple leaves. Many kitchen stores sell paper leaves in the same red tones. The crêpes and maple pastry cream may be prepared up to 2 days in advance […]