Chef Biography

Following graduation from Oberlin College, Stephen Austin moved to France to study under the French Masters, from Chef Joel Robuchon at Jamin, to Great Chefs Guy Savoy at his namesake restaurant, and Georges Blanc at La Mere Blanc.

He then returned to New York to work under Great Chefs David Burke at River Café and Gilbert La Coze at Le Bernardin. In 1994, Chef Austin moved down to Atlanta as opening executive chef of Chef Gilbert’s Brasserie Le Coze.

Later that year, he started work on his own restaurant, but in the meantime worked for friends who owned the Horseradish Grill. The following year in 1995, he opened his Hedgerose Heights Inn and shortly thereafter, Great Chefs, who were supposed to film him at Brasserie Le Coze, finally caught up to him to tape him preparing dishes for the Discovery Channel’s Great Chefs of the South. Condé Naste Traveler called Hedgerose Heights Inn one of the 50 Best Restaurants in America in 1996.

In 1997, Chef Austin heeded the call to get out of the kitchen and into more culinary management. He joined Brinker International until 2002, when he became head of business dining for ARAMARK. He left them in 2014 to become manager of Eurest, for the Compass Group North America.

Recipes

R.I.P. Sirio Maccioni (1932-2020)

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 […]

Rack of Lamb

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 […]

Chocolate Mousse Cheesecake

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 – […]

Warm Exotic Fruit Salad

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 […]

Filet of Veal in Parsley Crust

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, […]

Wild Baby Fennel Cannelloni with Rosemary Rabbi

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 […]

Vegetable Salad with Couscous

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 […]

Oysters & Angel Hair

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 […]

Alligator & Crawfish Gumbo

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 […]

Cafe Au Lait Creme Brulee with Calas

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  […]

Safi Chocolate Mousse Cake

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 […]

Grandmother’s Tuscan  Apple Pie

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 […]

Spinach Mousse with Financier Sauce

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 […]

Orange Chocolate Souffle

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. […]

Charcoal Grilled Louisiana Pompano with Vietnamese-style Mirliton Slaw (goi thap cam) and Spicy Blue Crab Fritters, Pepper Jelly and Citrus Chili Oil

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 […]

GW Fins Sizzling Oysters

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 […]

Apple Tart

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Milk and Cream Souffle

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 […]

Veal Fillet Medallions with Asparagus and Fresh Herbs

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 […]

Berries of the Season in Pastry

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 […]

Stuffed Lamb Chops with Fried Polenta and Stewed Artichokes

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 […]

Selection of Styrian Beef

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 […]

Saddle of Lamb in Mushroom Cabbage Jacket on Wild Garlic Sauce

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 […]

Tureen of Polenta and Pumpkin Seeds on Bean and Artichoke Salad

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 […]

Goat Cheese and Leek Ravioli

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 […]

Sesame Prawns on Ginger butter with Wild rice Risotto and Fennel

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 […]

Ham with Horseradish

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 […]

Fillet of Pike with Argula Risotto and Red Wine Scallions

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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Crab-filled Salmon Boules

Pan-seared Scallops with Polenta by Tim Keating

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 […]

Rack of Lamb

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 […]

Wild Mushroom Sformato

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 […]

Assorted Barbecued Meats

Brisket and Ribs

Grilled Rack of Lamb and Risotto with Cardamom Sauce

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 […]

Rabbit Tenderloin with Sauteed Spinach and Creole Mustard Sauce

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 […]

Warm Apple Tarts

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 […]

Rum Cake

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 […]

Consomme des Ecrevisses aux Truffes

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 – […]

Chicken Vieux Carré

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 – […]

Chili Relleños by Ninfa Laurenzo

Crawfish Boil

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 […]

Grilled Catfish

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 […]

Grilled Chicken in Sauce

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 – […]

Grilled Pork Tenderloin

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 […]

Grilled Stuffed Tomatoes

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 […]

Grilled Dove Breasts

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 […]

Pheasant Breasts with Pancakes (Ployes) and Bacon

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 […]

Smoked Pork Loin

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 […]

Herb Butter for Steamed Mussels and/or Clams

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 […]

Clam Chowder

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 […]

Grilled Jerk Chicken

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 […]

Salmon Fillets

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 […]

Acorn Squash Soup

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 […]

Rich Davis’ Barbecued Prime Rib Roast

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 […]

Sweet Sesame Taro Fingers

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 […]

Beef Kew with Asparagus

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 […]

Hamachi with Herb Salad and Truffle Vinaigrette

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 […]

Crab Meat Sui Mei with Red Pepper Sauce

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 […]

Seafood Fajitas

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 […]

Aromatic Seared Tuna Taco with Cucumber Relish, Miso Vinaigrette, and Baby Spinach

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 […]

Barbecued Shrimp

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 […]

Broiled Shrimp

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 […]

Fried Oyster Loaf (Oyster Po’ Boy)

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 […]

Fried Catfish

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 […]

Roast Wild Turkey with Blue Cornmeal-Chorizo Stuffing

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 […]

Warm Lobster Taco with Yellow Squash and Jicama Salad

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 […]

Kartoffelklosse (Potato Dumplings)

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 […]

Rotkohl (Red Cabbage)

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 […]

Gebratene Ganz Mit Sahne Sosse (Roast Goose with Gravy)

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, […]

Tortellini

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 […]

Green Tea Ice Cream

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 – […]

Vacherin

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 […]

Fillet of Rabbit Salad

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 […]

Cream of Mussel Soup with Marrow Dumplings

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 […]

President’s Cake

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 […]

Chocolate and Drambuie Soufflé

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 […]

White Chocolate Mousse Cake with Frangelico Cream and Hazelnut Praline

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 […]

Milk Chocolate — Caramel Crème Brûlée

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 […]

Chocolate Terrine

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 […]

Chocolate Bag

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, […]

Flan Mary

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 […]

A Riot in Chocolate – Chocolate Dreams

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 […]

Gâteau Chocolate Fondant

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 […]

Grilled Lamb Chops

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 […]

Rich Davis’ Barbecued Baked Beans

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 […]

Pork Loin with Hawaiian Sauce

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). […]

Creamy Cole Slaw

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, […]

Ribs with German Mustard Sauce

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 […]

Onion Rings

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 […]

K.C. Strip Steak à la Petra

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 […]

Lemon Ice Box Pie

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 […]

Tea-smoked Salmon

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 […]

Chicken Breasts with Crawfish Stuffing

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 […]

Hot German Potato Salad

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 […]

Sausage Jambalaya

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 […]

Cajun Pork Roast

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 […]

Seafood Kabobs

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 […]

Butterflied Beef Short Ribs

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 […]

Chocolate Mascarpone Dacquoise

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 […]

Quail in Red Wine with Braised Red Cabbage

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, […]

Parma Ham and Calimyrna Fig Ravioli with Regency Nut Chutney

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. […]

Red Lion Lemon Bread

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 […]

Stone Crab Cakes with Red Pepper Remoulade

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; […]

Ramos Gin Fizz

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 […]

Banana Cobbler

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 […]

Pickled Pork Hash with Red Bean Sauce

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 […]

Oyster Patties

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 […]

Apple Crêpes

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) […]

Venison Stew with Wild Mushrooms

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 […]

Crawfish Salad with a Brick of Tabouleh

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 […]

Poached Eggs with Creole Sauce and Fried Oysters

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 […]

White Cloud Omelet

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 […]

Sautéed Softshell Crab in Cilantro-Butter Sauce

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 […]

Gulf Shrimp with Creole Mustard Sauce in an Artichoke

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 – […]

Café Brûlot

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, […]

Calas

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 […]

Beignets

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 […]

Lulu’s Eye Opener

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 […]

Mimosa

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 […]

Rabbit Terrine with Cumberland Sauce

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 […]

Lamb Chops with Wild Mushrooms Wrapped in Spinach Leaves

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 […]

Pancakes Oscar

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 […]

Lasagne

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 […]

Crabcakes and Eggs

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 […]

Crabmeat Soufflé

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 […]

Lacquered Duck with Watercress and Hot Ginger Dressing

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 – […]

Veal Roussel

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 […]

Eggs Ellen

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) […]

Eggs Melanzana

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 […]

Trio de Poissons en Surprise

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, […]

Linguini Deliziose

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 – […]

Artichokes Roman Style

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 […]

Strawberries Italian Style

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 […]

Veal Adriana

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 […]

Milk Punch

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. […]

Mint Julep

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 […]

Veal Grillades and Grits

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 – […]

Mascarpone Cheese Cake with Cookies – Cook Italian

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 […]

Oven-roasted Pork and Rabbit Arista e Coniglio Arrosto al Forno

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 […]

Pheasant and Cheese Polenta

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, […]

Creamy Risotto with Wild Mushrooms (Wild Rice Risotto) Risotto con Funghi Misti

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 […]

Carpaccio of Sirloin with Three Aïolis

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. […]

Grilled Garlic Herb-crusted Roasted Rack of Venison with Roasted Potatoes and Roasted Baby Vegetables

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 […]

Grilled Sturgeon and Eggplant

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 […]

Pesto-glazed Grilled Pork Loin Chops with Grilled Potato Logs and Tomatoes

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 […]

Ancho Chili Glazed Ostrich with Smoked Onion Relish

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 […]

Grilled Cider-glazed Swordfish with Grilled Shiitake Mushroom Salad

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. […]

Mixed Berry Crisp with Streusel Topping

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 […]

Grilled Leg of Lamb with Thai Marinade

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 […]

Jumbo Prawns on Rosemary Skewers with Grilled Potato Skins

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 […]

Halibut with Grilled Vegetable Ratatouille

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 […]

Open-faced Barbecued Pork Sandwich with Kimchee on Grilled Pita Bread

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 […]

Grilled Wahoo with Mango-Papaya Relish

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 […]

Braised Flank Steak with Caribbean Vegetables and Tomato Ragout

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 […]

Seviche of Conch Salsa

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 […]

Sake-marinated Shrimp with Coconut- Red Curry Sauce

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 […]

Spiced Rum BBQ Duck with Mango, Dried Cherry, and Orange Marmalade Sauce

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; […]

Grapefruit Pork Chops with Toasted Cumin and Black Bean Hummus

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 […]

Tamarind and Chili Barbecued Rack of Lamb with Spicy Caribbean Ratatouille

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 […]

Brick Chicken with Grilled Polenta and Scallion Bundles

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 […]

Honey-marinated Pork Loin with Grilled Peaches and Cracked Potato Salad

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 […]

Chicken with Warm Garlic, Mint, and Balsamic Vinaigrette

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 […]

Grilled Lamb Chops with Apple-Shallot Barbecue Sauce

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 […]

Crostini with Chicken Livers

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 […]

Marinated Eggplant

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 […]

Empress Mushrooms

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 […]

Stuffed Leg of Duck with Red Wine Sauce

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 […]

Progrès with Grand Marnier

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” […]

Mousseline of Frog Legs with Fresh Pasta

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 […]

Salad

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 […]

Salmon in My Style

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 […]

Duck Miramonte

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 […]

Figs in Cabernet Sauvignon

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 […]

Egg Snowball

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 […]

Mousse of Poultry Liver

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 […]

Tea and Cassia Bark-smoked Chicken with Hunan Red Onion Pickle Garnish & Ma-La Cucumber Fans

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 […]

Pan-fried Noodle Pillow with Stir-fried Chinese Greens and Baby Garlic

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 […]

Yin-Yang Raspberry and Mandarin Orange Tart

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 […]

Steamed Shao-Mai Dumplings with Young Ginger

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 […]

Ma-La Cucumber Fans

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 […]

Shrimp and Crab Toast on French Baguettes with Fresh Plum Sauce

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 […]

Saddle of Rabbit with Leeks and Rosemary

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 […]

Walnut Pie a la Mode

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 […]

Mousse of Duck Liver

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 […]

Oysters Souvenir de Tahaa

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 – […]

Medallions of Veal with Sauce Nantua and Wine-Butter Sauce

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 […]

Baby Salmon Stuffed with Caviar

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 […]

White Chocolate Mousse in an Almond Cookie Shell

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 […]

Green Pasta with Tomato Sauce and Basil

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 […]

Pasta with Cream Truffle Sauce and Fresh Mushrooms

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; […]

Rabbit with Apricots in Cabernet Sauce

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 […]

Hippennasse

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 […]

Crayfish and Poached Quail Eggs Salad with Truffle Vinaigrette

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 […]

Cheese Pasta Roll with Tomato Sauce

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, […]

Bombay Madness

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 […]

Strawberry Cake à la Dacquoise

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 […]

Vegetable Soup

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 […]

Salmon with Asparagus Sauce

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 […]

Chicken in Cream Sauce

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 […]

Sea Scallop Appetizer

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 – […]

Asparagus with Homemade Mayonnaise

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 […]

Crème Caramel

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 […]

Chocolate-Rum Terrine

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 […]

“The Cottage” Raspberry Cake

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 […]

“The Cottage” Schnitzel

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 […]

New York Duck Liver Terrine

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 […]

Wild Mushrooms Flavored with Pine Needles

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 […]

Macaroon Mocha Buttercream Cake

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 […]

Fluke and Daikon

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 […]

Veal Done Six Ways

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 […]

Sausage of Spinach Noodle

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) […]

Pear Soufflé

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 […]

Progrès with Two Chocolate Mousses

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 – […]

Spring Salad

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 […]

French-fried Eggplant

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 […]

Smoked Redfish

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 […]

Marinated Salmon, Danish-style

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 […]

Cold Cantaloupe Soup

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 – […]

Marquis au Chocolat

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 […]

Stuffed Flounder

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 […]

Oysters La Savoie

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 – […]

Oyster Soup

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, […]

Absinthe Suissesse

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 […]

Bananas Foster

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 […]

Eggs St. Charles

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 […]

Eggs Sardou

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, […]

Grillades and Grits

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 […]

Eggs Hussarde

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 […]

Bourride a la Toulonaise

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 […]

Salade d’Endives

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 […]

Fish Pâté

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 […]

Soufflé au Grand Marnier

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 […]

Noisettes d’Agneau

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 […]

Pâté Maison

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) […]

Strawberries and Cream

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 […]

Crown Rack of Veal

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 […]

Redfish Mousquetaire

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 […]

Salade Fromage

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 […]

Pêche Royale dans Son Panier Fleuri

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 […]

Jambonnette et Les Aiguillettes de Canard aux Myrtilles (Duck in Blueberry Sauce)

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 […]

Patates Douces Dauphine (Sweet Potato Puffs)

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 […]

Saumon en Paupiette au Beurre Blanc

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 […]

French Onion Soup

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 […]

French Pâté

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 […]

Floating Island

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 […]

Ratatouille

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 […]

Oysters Belle Reve

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 […]

Cassata Parfait Torte

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 […]

Redfish a la Termereau

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 […]

Potatoes Sarladaise

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 […]

Duck Confit

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 […]

Oysters Marinière

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 […]

Soft-shell Crab Choron

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 […]

Sauté of Louisiana Crawfish

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 […]

Praline Soufflé Crêpes

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 […]

Pompano en Papillotte

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 […]

Bouillabaisse

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 […]

Poached Pears

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. […]

Veal Steaks with Pink Peppercorns

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 […]

Scampi

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 […]

Fettuccine alla Goffredo

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, […]

Caponata alla Siciliana

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 […]

Veal Piccata

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 […]

Celery and Watercress Salad with Anchovy Dressing

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 […]

Oysters Bienville

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. […]

Crêpes Soufflés

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 […]

Soufflé Potatoes

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 […]

Duck à l’Orange

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 […]

Rabbit Chasseur

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 […]

Veal with Wild Mushrooms

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 – […]

Beef with Watercress Soup

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 – […]

Shrimp Sauté St. Tropez

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 […]

Quail “Roger Savarin” in Port Wine Sauce

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 […]

Oysters Roland

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 […]

Baked Alaska

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. […]

Tarte aux Pommes a la Solognote

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 […]

Saussarelle d’Escargots

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, […]

Salade de Laitue aux Noix

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 […]

Brociolone

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 […]

Broccoli Italian Style

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 […]

Custard Cups with Strega

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 […]

Crabmeat Ravioli

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 […]

Fried Calamari

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 […]

Stuffed Cornish Game Hens

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, […]

Potato Balls

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 […]

Strawberry Crêpes

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 – […]

Oysters Lafitte

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 […]

Tournedos Coliseum

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. […]

Bread Pudding Soufflé

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! […]

Shrimp Fettuccine

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 […]

Oyster and Artichoke Soufflé

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 […]

Shrimp Chippewa

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 […]

Filet Stroganoff

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 […]

Spaetzle

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 […]

Paris-Brest

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 […]

Chicken Blackberry Vinegar

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 […]

Profiteroles au Chocolat

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 […]

Mousseline of Redfish Nantua

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 – […]

Medallions of Pork

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 […]

Genoise with Amaretto and Chocolate (Sponge Cake)

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 […]

Striped Sea Bass with Shrimp, Avocado, and Peppers

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, […]

Quail and Duck with Radicchio, Mache, and Green Peppercorn Sauce

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 […]

Chocolate Bag Filled with White Chocolate Mousse

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. […]

Filo Nest with Exotic Mushrooms

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 […]

Hot Seafood Salad

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 […]

Saddle of Lamb with Filet of Beef

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 […]

Medallions of Venison with Truffled Potatoes

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 […]

Dessert in All Simplicity

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 […]

Pear Crèpes

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 […]

Snail Torte, Country Style

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 […]

Roasted Sweetbreads with Belgian Endives and Truffles

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 […]

Raspberry Feuilleté

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 […]

Mesquite Roast Loin of Pork with Apple and Cornbread Stuffing

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 […]

Chocolate Bourbon and Pecan Cake

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 […]

Grilled Oysters with Smoked Ham and Fried Parsley

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 […]

Butternut Squash Ravioli with Cream and Asiago Cheese

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 […]

Oyster Chowder

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 – […]

Gâteau Saint-Honoré

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 […]

Shrimp Rémoulade

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 […]

Smoked Duck

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 […]

Roasted Game Hen with Goat Cheese and Spinach

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 […]

Risotto with Bacon, Silver Queen Corn, and Catfish

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 […]

Shad Stuffed with Shad Roe

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 […]

Grilled Mississippi Quail, Marinated in Hoisin, Szechuan Chilies, and Sesame with Sweet Potato Polenta

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, […]

Chocolate Crème Brûlée with a Sweet Basil Vanilla Sauce

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 […]

Scallop Escabeche

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 […]

Chocolate Refresh-Mint Cake

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. […]

Coq au Vin

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 […]

Roasted Portobello Caps

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 […]

Spicy Shrimp, Sausage, and Tasso Gravy over White Grits

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 […]

Stacked Key Lime Pie

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 […]

Pan-seared Scallops with Zucchini and Summer Squash, Cheddar Grits Soufflé, and Salmon Roe Butter Sauce

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, […]

Bananas Foster Chimichanga

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 […]

Sea Scallops in Spinach Leaves

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 […]

Rabbit Tenders with Tasso and Shrimp Fettuccine

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, […]

Summer Steak

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 – […]

Veal Tenderloin Crusted with Fresh Herbs and Black Pepper

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 […]

Asian Napoleon

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 […]

Shrimp Carrie

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 […]

Cabbage Rolls

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. […]

Tournedos Louis Armstrong

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 […]

Loin of Lamb with Provencal Tian

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 […]

Clancy’s Quail

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 […]

Goat Cheese in Filo Provencal

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 […]

French Bistro Tart

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 […]

Acadian Bread Pudding

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 […]

Pan-fried Eggplant with Crab Meat, Basil Hollandaise, and Creole Tomato Sauce

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, […]

Chicken Maximilian

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 […]

New Orleans Barbecued Shrimp

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. […]

Chocolate-dipped Poached Pears

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 […]

Pit Grilled Cornish Hens with Voodoo Barbecue Sauce

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 […]

Oysters, Prosciutto and Roasted Pepper with Creole Mustard Meuniere

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 […]

Oysters Sauteed in Cumin

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 […]

Grilled Baby Wild Boar T-Bone

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. […]

Creole Cream Cheese Cheesecake

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 […]

Grouper Iberville

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 […]

Abita Saffron Crepes with Crab Meat and Mushroom Filling, and Caviar Sauce

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 […]

Potato Cake with Creamed Leeks and Escargots

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 […]

Chocolate Pâté

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 […]

Risotto Mille e Una Notte

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 […]

Grilled Veal Chops with Caponata

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, […]

Sour Cream Pound Cake with Lemon Crème Sauce

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 […]

Caramelized Salmon with Mirliton Slaw

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 […]

Tenderloin of Pork St. John Garnished with Sweet Potato Rosette

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 […]

Chili-rubbed Pork Tenderloin with Savory Wild Mushroom Bread Pudding

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 […]

Pecan Profiteroles with Vanilla Ice Cream, Chocolate Sauce, and Seasonal Fruit

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 […]

Catfish Louisiana

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 […]

Louisiana Corn and Crab Bisque

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 […]

Terrine of White Chocolate and Praline Coconut Tile Cookie and Caramel Sauce

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 […]

Asparagus with Tomato Basil Coulis

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 […]

Artichoke and Hearts of Palm Salad

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 […]

Crème Brûlée

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 […]

Garlic Crusted Trout with Sweet Pepper and Shrimp Sauce

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 […]

Sole Medusa

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 […]

Coffee Toffee Pie

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 […]

Marinated Pork Tenderloin Braised in Piquant Sauce Served on Sauteed Apples and Celery Julienne Accompanied by Louisiana Sweet Potato Pancake

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. […]

Eggplant Eloise

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 […]

Venison and Smoked Scallops Bernhard

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 […]

Crawfish and Angel Hair Pasta Beignets with Garlic Mayonnaise

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 – […]

Summer Fruit Soup

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 […]

Figs in Vanilla Sauce, Flambeed with Pernod

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 […]

Cajun Smothered Duck

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. […]

Duck Stew

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 […]

NOLA Vegetable Terrine

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 […]

Prosciutto di Parma Salad

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 […]

Painted Pasta Ribbons with Soft-shell Crab and Roasted Poblano-Ginger Beurre Blanc

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 […]

Apple-Raspberry Crisp

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 […]

Chocolate-laced Praline Shells with Berries and Amaretto Cream

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 […]

Swordfish with Roasted Red Pepper Vinaigrette

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 […]

Sea Scallops with Roasted Red Pepper Sauce

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 […]

Calamaretti in Zimino Con Polenta alla Griglia

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 […]

Snappy’s Polar Chip

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 […]

Maw Maw’s Chicken Stew

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 […]

Scaloppine of Chicken with Stir-Fried Vegetables

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 […]

Maple Ice Cream in a Maple Caramel Cage

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 […]

Maple Crêpe Soufflé

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 […]

Lamb Stew with Spring Vegetables

Serving: 6 Print Lamb Stew with Spring Vegetables By Great Chefs November 10, 2015 A classic of French cooking, simple lamb stew is a meal in itself with a tossed green salad and some crusty bread. This version is flavorful with herbs and garlic, and sauteing the vegetables separately rather than cooking them with the […]

Potato, Leek, and Watercress Soup with Grilled Smoked Duck

Serving: 6 Print Potato, Leek, and Watercress Soup with Grilled Smoked Duck By Great Chefs November 10, 2015 The addition of the peppery watercress and succulent smoked duck creates a far more interesting dish than the classic vichyssoise on which this soup is based. The time-consuming aspect of the recipe is the smoked duck, which […]

Aquacotta: Porcini Broth with Soft Polenta

Serving: 4 Print Aquacotta: Porcini Broth with Soft Polenta By Great Chefs November 10, 2015 This is one of the most comforting dishes imaginable, with the creamy polenta and an aromatic serving broth as the foils to a poached egg. Add a second egg and serve with a tossed salad and some crusty bread for […]

Marble Fudge Brownies

Serving: 4 Print Marble Fudge Brownies By Great Chefs November 10, 2015 The best brownies are dense, rich, and loaded with chocolate. These fit the bill perfectly, and the swirl of cream cheese adds a visual and flavor contrast to the chocolate. Ingredients Unsweetened cocoa for dusting Fudge Mixture Unsalted Butter – 9 tablespoons Semisweet […]

Stuffed Quail and Peppered Beef Tenderloin with Wild Rice and Barley Pilaf, and Root Vegetable Puree

Serving: 4 Print Stuffed Quail and Peppered Beef Tenderloin with Wild Rice and Barley Pilaf, and Root Vegetable Puree By Great Chefs November 10, 2015 Roast quail and pepper-coated beef are a great combination. The quail are stuffed with a chicken mousse dotted with ham, herbs, and pine nuts, and red wine sauce unites the […]

Sweetbread Salad with Mango

Serving: 4 Print Sweetbread Salad with Mango By Great Chefs November 10, 2015 This is a delicious dish full of bright colors and vivid flavors that can be served as an appetizer or in a larger portion for an elegant summer lunch or dinner. It cannot be impromptu, however, since the curry oil must be […]

Vanilla Parfait

Serving: Makes two 9-by-5-inch loaves; serves 12 to 16 Print Vanilla Parfait By Great Chefs November 10, 2015 Colorful nuts and fruits dot slices of velvety vanilla- and fig-scented mousse, a wonderful dessert for a dinner party since it may be made a few days in advance and frozen. Ingredients Parfait Blanched Almonds – 1 […]

Capon with Rosemary

Serving: 2 to 4 Print Capon with Rosemary By Great Chefs November 10, 2015 Aromatic rosemary and rich foie gras are a secret surprise awaiting guests as they cut into the brown and tender capon breasts. This is an easy dish to prepare, and roasting-chicken breasts may be substituted for the capon breasts. Ingredients Capon […]

Black Bear with Coca-Cola®-Lime Sauce

Serving: 6 Print Black Bear with Coca-Cola®-Lime Sauce By Great Chefs November 10, 2015 The intensely flavored sweet-and-sour sauce is the perfect complement to the rich taste of the bear meat. The sauce is also excellent with sauteed beef steak, or, if you prefer something more exotic, with ranched buffalo meat or venison. Ingredients Parsnips […]

Halibut and Lobster with Vanilla and Sweet Corn

Serving: 8 Print Halibut and Lobster with Vanilla and Sweet Corn By Great Chefs November 10, 2015 This dish is as colorful as it is delicious, with a medley of vegetables forming a bed for browned succulent fillets of halibut topped with New England lobster. The scent of vanilla in the beurre blanc heightens the […]

Riot in Chocolate [Bittersweet Chocolate Mousse Cake with Chocolate-Tea Ice Cream] Great Chefs of the East

Serving: 6 Print Riot in Chocolate [Bittersweet Chocolate Mousse Cake with Chocolate-Tea Ice Cream] Great Chefs of the East By Great Chefs November 10, 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 […]

Roasted Sausages and Grapes

Serving: 6 to 8 Print Roasted Sausages and Grapes By Great Chefs November 10, 2015 Just as salty prosciutto and succulent figs are a natural flavor combination, so are sausages and grapes. Use more sweet sausages and fewer hot ones for a milder dish, but do use Italian sausages, as their fennel and garlic flavors […]

Potato & Bacon Pie ‘Tarte aux Pommes de Terre’

Serving: 6 Print Potato & Bacon Pie ‘Tarte aux Pommes de Terre’ By Great Chefs November 10, 2015 Potatoes and bacon are a classic combination from chef Soltner’s native Alsace. While he serves this tart of potatoes, eggs, and bacon moistened with tangy creme fraiche as an appetizer, it makes a perfect brunch or supper […]

Ribeye Steaks with Venison Chili and Twice-baked Potatoes

Serving: 6 Print Ribeye Steaks with Venison Chili and Twice-baked Potatoes By Great Chefs November 10, 2015 A delicious and hearty dish for a cold fall or winter night: garlic-flavored steaks, pumpkin, bean, and venison chili, and baked potatoes stuffed with goat cheese. Yes, you could make the chili with beef if you prefer. Ingredients […]

Risotto with Wild Mushrooms (Risotto con Funghi Misti)

Serving: 8 Print Risotto with Wild Mushrooms (Risotto con Funghi Misti) By Great Chefs November 10, 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 is flavored […]

Spiced Pears with Port and Gorgonzola

Serving: 4 Print Spiced Pears with Port and Gorgonzola By Great Chefs November 10, 2015 Pears, Gorgonzola, and walnuts are the classic accompaniment to a fine port after dinner. Here the chef has combined the same elements to create a vividly colored dessert that is perfect for a cool evening. The pears may be poached […]

Eight-Treasure Quail with Chinese Sausage and Lotus Seed

Serving: 4 Print Eight-Treasure Quail with Chinese Sausage and Lotus Seed By Great Chefs November 10, 2015 This dish is based on the Chinese tradition of sweet and sour foods, but those flavors are augmented with the five-spice accent of Chinese sausage and the flavors of the portobello mushroom and liqueur. The Chinese sausages, dried […]

Mignon Salmon Roulades

Serving: 6 Print Mignon Salmon Roulades By Great Chefs November 10, 2015 This updated version of “surf and turf” combines salmon and beef tenderloin in a roulade that is spiced with Cajun seasoning, seared, and served with a roasted-corn relish. The roulades may be prepared for seasoning and searing up to 4 hours in advance […]

Carpaccio of Sirloin

Serving: 4 Print Carpaccio of Sirloin By Great Chefs November 10, 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. The meat and […]

Warm Goat Cheese Roulade with Chive Dressing

Serving: 4 Print Warm Goat Cheese Roulade with Chive Dressing By Great Chefs November 10, 2015 In the past two decades, small U.S. cheese makers have begun rivaling France in the quality of their goat cheese. In this salad, thinly sliced potatoes are sauteed, then layered with herbal goat cheese to make a roulade, which […]

Chèvre and Raspberries in Pastry

Serving: 6 Print Chèvre and Raspberries in Pastry By Great Chefs November 10, 2015 This dessert is glamorous-looking and not difficult to make. The creamy cheese mousse is a wonderful contrast to the crisp cookies and succulent fruit. This is a good dish for people who usually do not like desserts, as it is not […]

Herbed Tuna with Citrus Vinaigrette

Serving: 4 Print Herbed Tuna with Citrus Vinaigrette By Great Chefs November 10, 2015 Using vinaigrette dressings as sauces is one of the important trends in New American cuisine. This easy, colorful, and delicious one-dish meal needs only a crusty loaf of bread and some steamed rice to complete it. Ingredients Tuna Steaks – 1-1/2 […]

Sautéed Flounder with Shrimp Wontons

Serving: 4 Print Sautéed Flounder with Shrimp Wontons By Great Chefs November 10, 2015 The use of Asian ingredients is one of the hallmarks of Seth Raynor’s cooking style. These crisp wontons also make a delicious hors d’oeuvre for a cocktail party. The wontons may be prepared 1 day in advance of frying. Lightly dust […]

Boneless Quail Stuffed with Crabmeat

Serving: 6 Print Boneless Quail Stuffed with Crabmeat By Great Chefs November 10, 2015 The combination of sausage with crab is traditional in Virginia cooking, and this flavorful stuffing for the quail makes this a sensational dish. Obtain the Surry sausage from www.thevirginiacompany.com if you cannot find it locally. Caul fat is a lacy fat […]

Ravioli with Bay Scallops

Serving: 4 Print Ravioli with Bay Scallops By Great Chefs November 10, 2015 No portion of this dish is difficult to make; however, be warned that there are a great number of steps that must be accomplished just prior to serving. This would be a good dish to make when there are several people sharing […]

Lamb Ravioli

Serving: 4 Print Lamb Ravioli By Great Chefs November 10, 2015 These “ravioli” are made with slices of grilled medium-rare lamb layered with ratatouille. At Arcadia this is served as an appetizer, but it could also be an elegant summer entree if accompanied with a larger portion of greens and a potato or pasta salad. […]

Pheasant and Polenta

Serving: 8 Print Pheasant and Polenta By Great Chefs November 10, 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, tightly […]

Sea Scallops and Salmon Caviar

Serving: 4 Print Sea Scallops and Salmon Caviar By Great Chefs November 10, 2015 Simplicity itself, this appetizer rests its reputation upon the freshness of the sea scallops. Chef Labbe recommends sea scallops harvested by hand by divers off the coast of Maine. Ingredients Sea Scallops – 12 Freshly ground sea salt Salmon Roe – […]

Indian Pudding

Serving: 10 to 12 Print Indian Pudding By Great Chefs November 10, 2015 Indian pudding, a slow-cooked mixture made with cornmeal and molasses, goes back to Colonial days, but the topping of vanilla ice cream is very contemporary. The apple and raisins add texture to the smooth pudding. The pudding is best if it is […]

Mexican Hat Dance

Serving: 4 Print Mexican Hat Dance By Great Chefs November 10, 2015 A whisp of flour tortilla separates seared sea scallops from a savory black bean cake in this stacked appetizer. The dish is so named because of its lively ingredients and presentation, and also because the sea scallops dance about when they hit the […]

Crêpes with Oranges

Serving: 4 to 6 Print Crêpes with Oranges By Great Chefs November 10, 2015 Most crêpe desserts are warm and require last-minute preparation. In this one, however, the crêpes are stacked and filled with orange pastry cream to make a chilled torte. The crêpes and pastry cream may be made up to two days in […]

Karsky Shashlik Supreme

Serving: 4 Print Karsky Shashlik Supreme By Great Chefs November 10, 2015 This marinated and grilled lamb is the centerpiece for an elaborate presentation at the Russian Tea Room, but it is just as delicious with a simple tossed salad and crusty loaf of bread. All of the accompaniments have their own separate recipes as […]

Tossed Seasonal Greens with Raspberry and Walnut Vinaigrette

Serving: 6 Print Tossed Seasonal Greens with Raspberry and Walnut Vinaigrette By Great Chefs November 10, 2015 Fresh mixed greens are tossed with a delicious raspberry-walnut vinaigrette and topped with marinated onions, feta cheese, and fresh raspberries. The raspberry puree and walnut oil in the dressing are a wonderful combination. Also try this dressing with […]

Apple Complicity

Serving: 2 Print Apple Complicity By Great Chefs November 10, 2015 The big apple dessert! Baked apples were a favorite dessert in colonial Virginia. In his updated version, Williamsburg Chef Hans Schadler stuffs the apples with a mixture of diced apples and dried fruits, and serves them with a light cider sauce. Ingredients Cider Sabayon […]

Smoked Salmon Tart with Candied Leeks

Serving: 4 Print Smoked Salmon Tart with Candied Leeks By Great Chefs November 10, 2015 Buttery smoked salmon contrasts with crisp puff pastry in tarts that are easy to make with purchased fresh or thawed frozen puff pastry dough. Serve them as elegant appetizers for a special dinner, or surround with some dressed greens for […]

Sabayon en Hippenmasse

Serving: Makes six 8-ounce custards Print Sabayon en Hippenmasse By Great Chefs November 10, 2015 If making thin fences out of cookie dough intimidates you, just make the frozen wine-flavored custard and the red wine sauce. The cookie fence is made from an easy dough similar to a French tulipe; however, the fence itself is […]

Fried Skate Wings with Yellow Pepper Coulis

Serving: 2 Print Fried Skate Wings with Yellow Pepper Coulis By Great Chefs November 10, 2015 Skate wings are a delicacy in New England, and the vivid yellow pepper sauce makes this a beautiful presentation. The sauce may also be used for any pan-fried or grilled fish fillet. While any colorful seasonal vegetables can accompany […]

Grilled Spice-Rubbed Swordfish with Indonesian Ketjap

Serving: 4 Print Grilled Spice-Rubbed Swordfish with Indonesian Ketjap By Great Chefs November 10, 2015 Spice rubs are easier to use than marinades since they can be added to foods at the last minute. This dish combines robustly seasoned fish with sweet and sour sauce and succulent grilled pineapple. The spice rub works well with […]

Lobster Pad Thai

Print Lobster Pad Thai By Great Chefs November 10, 2015 The sweet flavor of lobster takes well to the assertive seasoning in this version of one of the most popular Thai noodle dishes. This dish must be made at the last minute; however, the lobsters may be blanched up to 6 hours in advance. Tightly […]

Smoked Lobster and Wild Mushroom Pancakes with Crème Fraiche and a Trio of American Caviars

Serving: 6 Print Smoked Lobster and Wild Mushroom Pancakes with Crème Fraiche and a Trio of American Caviars By Great Chefs November 10, 2015 Succulent lobster, aromatic from wood smoke, and woodsy wild mushrooms flavor pancakes topped with red, gold, and black caviars. This is a fabulous dish for a brunch or an elegant supper. […]

Cranberry-Walnut Crostada

Serving: 8 Print Cranberry-Walnut Crostada By Great Chefs November 10, 2015 A crostada is a flat Italian fruit tart. This easy-to-make dessert is not too sweet because of the tart flavor of the cranberries. Ingredients Cold Unsalted butter – 1 cup (2 sticks), cut into 1/2-inch cubes All-Purpose Flour – 2 cups Superfine sugar – […]

Mouclade des Moules (Steamed Mussels)

Serving: 4 Print Mouclade des Moules (Steamed Mussels) By Great Chefs November 10, 2015 Steamed mussels in an aromatic and flavorful sauce are a classic French dish. In this version, a hint of curry adds an interesting note to the creamy sauce. This dish may be served hot, or at room temperature. Ingredients Unsalted Butter […]

Beignets with Vanilla Sauce

Serving: 8 Print Beignets with Vanilla Sauce By Great Chefs November 10, 2015 Most Americans know beignets as the New Orleans version of a doughnut. Made from the same cream puff dough as éclairs, they are fried instead of baked. These are crisp and delicious, served with vanilla cream sauce. The cream puff dough can […]

Pecan Rum Tart

Serving: 8 to 10 Print Pecan Rum Tart By Great Chefs November 10, 2015 This delicious variation on pecan pie has a puff pastry crust and a crunchy rum-scented filling, glazed with apricot and dusted with confectioner’s sugar. The tart may be made up to 8 hours in advance, but do not glaze or dust […]

Pan-roasted Quail with Port Sauce

Serving: 4 Print Pan-roasted Quail with Port Sauce By Great Chefs November 10, 2015 Game birds, especially quail, take well to a bit of sweetness in their preparation, and this easy-to-make dish is a stellar example. The quail derive flavor from the port and maple in the marinade, and the heady port is the dominant […]

Swans with White Chocolate Mousse

Serving: 8 Print Swans with White Chocolate Mousse By Great Chefs November 10, 2015 These decorative cream puff swans are quite simple to make, and the white chocolate mousse filling is delicious. If making the swans is intimidating, simply form the cream puff dough into round puffs or long éclairs. The cream puffs, mousse, raspberry […]

Herb-infused Pheasant au Jus

Serving: 6 Print Herb-infused Pheasant au Jus By Great Chefs November 10, 2015 This recipe enhances the subtle flavor of pheasant with herbs and a creamy mousse, and the simple sauce of reduced stock reinforces the flavors. The stock may be made up to 2 days in advance and refrigerated, tightly covered. Warm over low […]

Marinated Salmon

Serving: 2 Print Marinated Salmon By Great Chefs November 10, 2015 Cured salmon dishes are popular today, from variations on gravlax to sashimi. This is a very subtle dish, since the paper-thin slices are marinated only briefly on the plate. Do not make this dish prior to serving or the fish will “cook” from the […]

Salmon Burger Provençal

Serving: 4 Print Salmon Burger Provençal By Great Chefs November 10, 2015 This dish can be described as a warm salmon tartare, or a fish version of the most flavorful hamburger you ever ate. It is easy to prepare, and it may be grilled to add another dimension of flavor. Ingredients Salmon fillets – 1-1/4 […]

Caramelized Poached Pear with Chocolate Mousse in a Tulipe

Serving: 4 Print Caramelized Poached Pear with Chocolate Mousse in a Tulipe By Great Chefs November 10, 2015 This dessert has all of the flavors of spring and would make a wonderful ending to an Easter dinner. The pears are carved into the shape of eggs, poached, and coated with caramel sauce. They surround a […]

Rabbit Terrine

Serving: 6 to 8 Print Rabbit Terrine By Great Chefs November 10, 2015 This colorful terrine of red peppers, mushrooms, and rabbit is wrapped in bright red leaves of kale and bound with a smooth custard flavored with roasted garlic. Four small boneless chicken breasts may be used in place of the rabbit if you […]

Leek and Foie Gras Terrine

Serving: 8 to 10 Print Leek and Foie Gras Terrine By Great Chefs November 10, 2015 Although this terrine is not difficult to make, it is a show-stopper for an elegant dinner. The richness of the foie gras is beautifully complemented by the leeks and the sweet-tart dressing. The terrine may be prepared up to […]

Grilled Peaches with Grilled Walnut Bread

Serving: 4 Print Grilled Peaches with Grilled Walnut Bread By Great Chefs November 10, 2015 The heat from the grill caramelizes the peaches and gives them a distinctive smoky flavor. This is a wonderful dessert, summer or winter, with grilled peaches served on grilled walnut bread with whipped cream, balsamic vinegar, and peach-walnut chutney. The […]

Lasagna of Cabbage and Salmon

Serving: 2 Print Lasagna of Cabbage and Salmon By Great Chefs November 10, 2015 In this elegant appetizer, the “lasagna” is made of layers of fresh and smoked salmon, separated by crinkly Savoy cabbage and topped with a sauce of roasted red pepper and cream. The sauce may be prepared up to 2 days in […]

Cedar-planked Salmon with Wilted Greens and Toasted Pumpkin Seed Vinaigrette

Serving: 4 Print Cedar-planked Salmon with Wilted Greens and Toasted Pumpkin Seed Vinaigrette By Great Chefs November 10, 2015 Cedar-planked salmon combines a North American cooking technique with modern presentation and seasoning, and has been a signature dish at An American Place since it opened more than a decade ago. The cedar really does add […]

Chocolate-Lover’s Cake

Serving: Makes one 9-inch layer cake Print Chocolate-Lover’s Cake By Great Chefs November 10, 2015 Marcel Desaulniers is known for his “Death by Chocolate” cookbook and desserts, and this cake carries on his reputation. Three chocolate textures in one dessert, with hazelnuts thrown in for good measure, make this a dream cake for chocolate aficionados. […]

Borscht with Braised Duck

Serving: 6 to 8 Print Borscht with Braised Duck By Great Chefs November 10, 2015 Brilliant red beet borscht, laden with cabbage and other vegetables, is the essence of Russian cuisine. The addition of succulent braised duck and baby vegetables makes this a sophisticated dish worthy of dinner. Serve with a crusty loaf of bread. […]

Roasted Red Pepper Ravioli with Braised Duck

Serving: 6 Print Roasted Red Pepper Ravioli with Braised Duck By Great Chefs November 10, 2015 Hot stuff! Describes this delicious dish, not one to serve to the meek of palate. Each element is loaded with flavor, from the red pepper pasta to the duck and wild mushroom topping and the chili broth. All components […]

Raspberry Gratin with Caramel

Serving: 4 Print Raspberry Gratin with Caramel By Great Chefs November 10, 2015 This dessert is the epitome of easy elegance and may be made with any fresh berries. It comes to the table slightly warm and browned, which reinforces the caramel flavor. The caramel mixture may be prepared up to 2 days in advance […]

Zabaglione Sarah Venezia (Zabaglione with Fresh Fruit)

Serving: 6 Print Zabaglione Sarah Venezia (Zabaglione with Fresh Fruit) By Great Chefs November 10, 2015 Zabaglione, a sweet egg custard cooked on the range top, is an Italian classic, usually served very simply in a glass with a spoon. Here Chef Antonucci raises the bar by molding and browning the ice cream-topped zabaglione — […]

Blackie’s Prime Rib

Serving: 6 or 8 Print Blackie’s Prime Rib By Great Chefs November 10, 2015 Blackie’s has been part of the Washington restaurant scene for decades, and prime rib is one of the popular options at this steakhouse. The pickling spice adds the subtle flavor of a variety of herbs and spices to the meat. Accompany […]

Poached Salmon in White Wine

Serving: 4 Print Poached Salmon in White Wine By Great Chefs November 10, 2015 This is an incredibly easy dish to make, and all it needs to complete the plate is a green vegetable such as steamed asparagus or sauteed zucchini, and some buttered noodles or steamed baby potatoes. Ingredients Unsalted Butter – 2 tablespoons, […]

Mascarpone Cheese Cake with Lacy Nut Wafers and Blueberry Caramel – Great Chefs of the East

Serving: 6 to 8 Print Mascarpone Cheese Cake with Lacy Nut Wafers and Blueberry Caramel – Great Chefs of the East By Great Chefs November 10, 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 […]

Venison Loin Chop with Rosemary Spaetzle and Bakes Spaghetti Squash

Serving: 6 Print Venison Loin Chop with Rosemary Spaetzle and Bakes Spaghetti Squash By Great Chefs November 10, 2015 Venison chops, one of the leaner cuts of red meat as well as one of the most tender and flavorful, are complemented here by a sauce of reserved marinade, demi-glace, and red currant jelly. Serve this […]

Strawberry San Giorgio

Serving: 8 Print Strawberry San Giorgio By Great Chefs November 10, 2015 Rather than being dipped in chocolate, these strawberries are stuffed with a rich ganache, then candy-coated walnuts are added for contrasting texture. All the components of this dish may be made up to 1 day in advance and refrigerated. Assemble the dessert just […]

Chocolate–Toffee Mountains

Serving: 8 Print Chocolate–Toffee Mountains By Great Chefs November 10, 2015 These mountains may not be high, but they are rich, with two chocolate sauces and a caramel sauce napping the chocolate-robed tortes. The tortes are similar to baked mousse, and are delicious even without the sauces. Try heart-shaped molds and raspberry sauce for Valentine’s! […]

Wood-grilled Lobster with Potato Gnocchi and Toasted Walnuts

Serving: 4 Print Wood-grilled Lobster with Potato Gnocchi and Toasted Walnuts By Great Chefs November 10, 2015 In this stunning dish, the slightly smoky flavor from the charcoal and applewood is complemented by the toasted nuts. Gnocchi are small potato dumplings. If you don’t want to make them, they may be purchased frozen in many […]

Wild Mushroom Gratin

Serving: 4 Print Wild Mushroom Gratin By Great Chefs November 10, 2015 The fresh wild mushrooms create a flavorful variation on a French classic. This could also be a side dish. The crust and mushroom mixture can be prepared two days in advance. Keep the crumbs in an airtight container and refrigerate the mushrooms. Heat […]

Hill Country Mixed Grill

Serving: 4 Print Hill Country Mixed Grill By Great Chefs November 10, 2015 In all mixed grills, the diversity of ingredients leads to a long list, and this one using Texas game is no exception. The different sauces are perfectly matched to the foods they nap. Most of the work can be done up to […]

Pecan Pie

Serving: 8 Print Pecan Pie By Great Chefs November 10, 2015 Pecan trees are as much a part of the landscape in Texas as they are in Georgia. This version of pecan pie is sweet, but it allows the flavor of the nuts to emerge. Part of the beauty of this pie is its creamy […]

Chocolate Roulade with Hazelnut Filling

Serving: 10 to 12 Print Chocolate Roulade with Hazelnut Filling By Great Chefs November 10, 2015 Pinwheels of chocolate filled with light cheese and crunchy hazelnuts served with a smooth chocolate sauce are an unbeatable combination. This elegant dessert is very easy to make, and serves a large number of people. The cake can be […]

Chicken Breast Pueblo

Serving: 4 Print Chicken Breast Pueblo By Great Chefs November 10, 2015 The combination of piquant cream sauce with colorful stir-fried vegetables makes this chicken entrée special. It can be started ahead and takes but moments to complete. Ingredients Whole Chicken Breasts – four, 6- to 8-ounce, boned and skinned Marinade Grapefruit Juice – juice […]

BBQ Brisket

Serving: Makes 1 quart Print BBQ Brisket By Great Chefs November 10, 2015 Bo Wafford cooks up a delectable BBQ Brisket, he won’t share his special blend of rubs & spices or his recipe for smoking but he does share it’s special side BBQ Sauce. The Onion Creek Lodge serves this sweet-and-sour barbecue sauce with […]

Smoked Rabbit Gumbo

Serving: 8 Print Smoked Rabbit Gumbo By Great Chefs November 10, 2015 The smoking of the rabbit adds an earthy nuance to this gumbo, but to make the dish more rapidly, you can use commercially prepared smoked chicken. Everything up to adding the file powder can be done up to 3 days ahead of time. […]

Black Bean Chili with Sirloin and Asiago

Serving: 8 Print Black Bean Chili with Sirloin and Asiago By Great Chefs November 10, 2015 The most elegant chili you’ll ever make. Cubes of sirloin are added just before the chili is finished so that they remain tender. Toasting the spices brings out the flavor. Ingredients Dried Black Beans – 1 pound Ground Cumin […]

Wild Game and Mushroom Terrine

Serving: 20 Print Wild Game and Mushroom Terrine By Great Chefs November 10, 2015 The richness of game marries perfectly with the woodsy taste of wild mushrooms in this terrine, and the center medallion of venison wrapped in green spinach makes a stunning presentation. The pate has every wonderful woodland taste imaginable, from the game […]

Poppy Seed Cake

Serving: 10 to 12 Print Poppy Seed Cake By Great Chefs November 10, 2015 Slices of golden peach cover the top of this poppy seed cake, which is miles from its simple coffeecake relatives. Layers of creme fraiche, orange buttercream, and a coating of white chocolate distinguish this beautiful loaf. Do not be put off […]

Marinated Grilled Chicken Breast Stuffed with Cheese and Prosciutto

Serving: 4 Print Marinated Grilled Chicken Breast Stuffed with Cheese and Prosciutto By Great Chefs November 10, 2015 This dish blends a United Nations of flavors, from Chinese to Mexican, with Italian thrown in for the stuffing. The resulting delicious flavor proves that the world is truly one kitchen. Note that there are actually several […]

Two-Salmon Pasta

Serving: 6 Print Two-Salmon Pasta By Great Chefs November 10, 2015 Salmon in a dill-cream sauce is a classic combination. What makes this dish exciting is the contrasting spicy pasta and the intense taste of smoked salmon paired with fresh salmon. The pasta can be made a few days in advance and allowed to dry. […]

Ranch Beans

Serving: 8 to 10 Print Ranch Beans By Great Chefs November 10, 2015 These beans are on the ranch table every day. Simply flavored with bacon, salt, and pepper, they cook into a delicious side dish every time. These beans are a true taste of Americana, harkening back to early days in the Old West. […]

Rabbit with Apple Cider and Mustard Seeds

Serving: 2 Print Rabbit with Apple Cider and Mustard Seeds By Great Chefs November 10, 2015 The delicate flavor of rabbit is gaining in popularity, and this is one of the most delicious ways to prepare it, with apple turnovers. The apple cider imparts a fruity taste, and the mustard seeds add some spice. The […]

Cookie Tacos

Serving: 8 Print Cookie Tacos By Great Chefs November 10, 2015 A pretty way to serve any assortment of fresh fruit, these tacos can be made ahead of time and assembled at the last minute. The cookie taco shells may be made up to a week ahead and kept in a tightly covered tin or […]

Sonoran Seafood Stew

Serving: 6 Print Sonoran Seafood Stew By Great Chefs November 10, 2015 Every culture and region has a version of fish stew — from bouillabaisse on the coast of the Mediterranean to cioppino on the Pacific Coast of California. What makes this one so delicious is the sparkle from the citrus fruit and chilies. Ingredients […]

Texas Fruit Sorbet

Serving: Makes 1-1/2 gallon Print Texas Fruit Sorbet By Great Chefs November 10, 2015 What could be more Southwestern than the combination of citrus and tequila? This pastel sorbet tastes like a frozen margarita, and the blush of red from pomegranate juice adds to the visual appeal. The sorbet can be made a few days […]

Sweet Potato Tortellini in Almond Cream Sauce

Serving: 4 Print Sweet Potato Tortellini in Almond Cream Sauce By Great Chefs November 10, 2015 What a wonderful exploration of the nuances of flavors. The sweet potatoes, deep-brown caramelized onions, and roasted nuts are all slightly sweet. The flavors meld together beautifully in this delicious and innovative pasta. The tortellini and the sauce can […]

Crab Quesadillas

Serving: 12 Print Crab Quesadillas By Great Chefs November 10, 2015 These nouvelle versions of the Southwestern equivalent to the grilled cheese sandwich are filled with a mixture reminiscent of deviled crab. They are a wonderful party food, since they can be cooked in small batches in minutes. The quesadillas can be filled up to […]

Roasted Free-range Veal Rack with Fresh Herbs and Natural Juice

Serving: 6 Print Roasted Free-range Veal Rack with Fresh Herbs and Natural Juice By Great Chefs November 10, 2015 The fresh herbs added to the sauce at the last minute give this dish a crispness that reinforces the taste from the marinade. This is an elegant and easy company dinner. You can blanch the baby […]

Rice Pudding

Serving: 8 Print Rice Pudding By Great Chefs November 10, 2015 Rice pudding is a favorite comfort food, and this version is creamier and more flavorful than most. The rice pudding can be prepared up to 3 days in advance and kept in the refrigerator, tightly covered with plastic wrap. Ingredients Rice Long-grain white rice […]

Prawns Stuffed with Goat Cheese on Tomato Coulis

Serving: 4 Print Prawns Stuffed with Goat Cheese on Tomato Coulis By Great Chefs November 10, 2015 Goat cheese flavored with cilantro and garlic is piped into butterflied shrimp, which are cooked in the oven and browned under the broiler. The stuffed shrimp are served on plates sauced with a Southwestern coulis of tomatoes, cilantro, […]

Chicken-fried Steak with Cream Gravy

Serving: 6 Print Chicken-fried Steak with Cream Gravy By Great Chefs November 10, 2015 The name of this staple of the South and the Southwest says it all — beef fried in the same batter cooks use for chicken. The cream gravy is part of the dish, and it’s usually served with a pile of […]

Prickly Pear Soufflé

Serving: 8 Print Prickly Pear Soufflé By Great Chefs November 10, 2015 Soufflés are one of those magical desserts that are sure to draw raves, not difficult to make, and require very little advance planning. The succulent taste and vivid pink color of prickly pears enhance this soufflé, and the cornstarch is a trick to […]

Sopa Azteca

Serving: 12 Print Sopa Azteca By Great Chefs November 10, 2015 This home-style soup could be lunch, or a whole meal. The broth is flavorful, and the ingredients combine many textures and flavors. Everything except the avocado can be done in advance. Reheat the vegetables in the soup; the other ingredients will be heated sufficiently […]

Pumpkin-Chocolate Cheesecake

Serving: 12 Print Pumpkin-Chocolate Cheesecake By Great Chefs November 10, 2015 This is one of the most-requested recipes ever from Great Chefs, with its chocolate swirls and tiny marzipan pumpkins circling the top. Bittersweet chocolate ganache is swirled into pumpkin-flavored cheesecake filling scented with cinnamon, ginger, and cloves and baked in a graham cracker crust. […]

Triple Chocolate Cake

Serving: 10 to 12 Print Triple Chocolate Cake By Great Chefs November 10, 2015 Curtis Young’s from-scratch cake took top prize one year in the Texas State Fair. The rich dates and banana in the cake give it more flavor and texture. While traditional in form, it is a move toward richer, more dense chocolate […]

Goat Cheese Rellenos

Serving: 8 Print Goat Cheese Rellenos By Great Chefs November 10, 2015 This dish is emblematic of the way chefs transform traditional fare — chilies rellenos, traditionally fried with American cheese, here dressed up with a creamy goat cheese filling. The chilies may be roasted and stuffed up to two days in advance and kept […]

Egg White Relleno

Serving: 6 Print Egg White Relleno By Great Chefs November 10, 2015 This is the classic dish, the base line for the many creative versions invented by chefs with fillings ranging from goat cheese to lobster mousse. Chiles relleños may be a light meal, or a side dish with grilled foods. For the best flavor, […]

Peach Mousse with Raspberry Coulis

Serving: 6 Print Peach Mousse with Raspberry Coulis By Great Chefs November 10, 2015 Quenelle clouds of peach mousse dissolve into intense tastes of peach, accented by the sharp raspberry coulis. The mousse and sauce can be made up to two days ahead and kept tightly wrapped in plastic in the refrigerator. Ingredients Mousse Peach […]

Caldo Xochitl

Serving: 12 Print Caldo Xochitl By Great Chefs November 10, 2015 The problem with most chicken broth soups is the flavorless broth itself — regardless of what else it contains. In this case, the broth is spicy and delicious, and the salsa added at the last minute gives it freshness. This is a rich vegetable […]

Lemon Pound Cake with Fruit Sauce

Serving: 10 to 12 Print Lemon Pound Cake with Fruit Sauce By Great Chefs November 10, 2015 Like many of Chef Bradley Ogden’s creations, this elegant dessert is an updated American classic. The pound cake, scented with lemon, is paired with a sophisticated fruit sauce flavored with kirsch. Both the cake and the sauce can […]

Barbecued Pork with Tequila Pepper Relish

Serving: 6 Print Barbecued Pork with Tequila Pepper Relish By Great Chefs November 10, 2015 While the entire dish is stellar, the barbecue sauce is worth saving separately — it’s wonderful on anything grilled or broiled. The citrus adds a fresh note to the taste. The relish is also good with other foods. Ingredients Pork […]

Refried Beans

Serving: 8 to 10 Print Refried Beans By Great Chefs November 10, 2015 Refried beans, like guacamole, are one of the most versatile staples of the traditional Southwestern repertoire. The beans are served as a side dish with almost all meals, and can be used as a topping with grated cheese on crisp nacho chips […]

Jalapeño Pasta with Rattlesnake Sausage

Serving: 6 Print Jalapeño Pasta with Rattlesnake Sausage By Great Chefs November 10, 2015 Don’t be alarmed by the sound of it: rattlesnake is really a very delicate meat, and also readily available on the market. You may use any game meat, or even a combination of pork and veal. The savory sausage is really […]

Pashka Mousse Lilli with Fruit

Serving: 8 to 10 Print Pashka Mousse Lilli with Fruit By Great Chefs November 10, 2015 The mousse is really a velvety cheese topping for the luscious figs. The flavors of the two meld perfectly. Both the mousse and compote may be prepared up to 3 days in advance and kept refrigerated. Ingredients Mousse Ricotta […]

Pork Tenderloin with Date and Fig Chutney and Vegetable Saute

Serving: 6 Print Pork Tenderloin with Date and Fig Chutney and Vegetable Saute By Great Chefs November 10, 2015 The fruity sweet and sour chutney is a perfect foil for the pork. The same recipe also works well with boned, skinned chicken breasts. The chutney can be made up to four days in advance. Reheat […]

Gnocchi Stuffed with Fonduta in Parmesan Cheese–Cream Sauce

Serving: 4 Print Gnocchi Stuffed with Fonduta in Parmesan Cheese–Cream Sauce By Great Chefs November 10, 2015 Fontina cheese is transformed into enriched pencil-sized strips. These are pressed, one at a time, to similar strips of gnocchi dough, then cut into the individual gnocchi pieces, giving each piece of gnocchi a hit of cheese. The […]

Chocolate Soufflé

Serving: 6 Print Chocolate Soufflé By Great Chefs November 10, 2015 A classic dessert: warm cups of chocolate aoufflé, served with Chantilly cream, raspberries, and chocolate sauce. The aoufflés can be prepared up to an hour ahead of time and chilled, then baked during dinner to emerge from the oven at the perfect moment. Ingredients […]

Barbecued Breast of Duck with Crushed Pepper, Plums, and Plum Wine

Serving: 8 Print Barbecued Breast of Duck with Crushed Pepper, Plums, and Plum Wine By Great Chefs November 10, 2015 Thin slices of rare duck breast are served with a deep red-purple plum sauce. Crêpes, each with a scallion brush inside, are served with the duck — perfect for sopping up the sauce. Ingredients Marinade […]

Duck and Sweet Potato Hash with Quail Eggs, Sunny Side Up

Serving: 4 Print Duck and Sweet Potato Hash with Quail Eggs, Sunny Side Up By Great Chefs November 10, 2015 Patties of duck and sweet potato put a new spin on hash. This tasty, innovative dish is equally scrumptious at breakfast or as an appetizer or entrée at dinnertime. Ingredients Duck Stock – 2 cups […]

Chocolate Banana Foster Cake with Orange Foster Caramel Sauce

Serving: 8 Print Chocolate Banana Foster Cake with Orange Foster Caramel Sauce By Great Chefs November 10, 2015 Built in 6-inch round molds, this cake includes chocolate cake, banana-rum mousse, and ganache. The cake is used to line the molds, which are filled with banana mousse and topped with a final slice of cake. They […]

Roasted Chicken with Collards, Red Onion, and Sweet Potato Chips

Serving: 4 Print Roasted Chicken with Collards, Red Onion, and Sweet Potato Chips By Great Chefs November 10, 2015 This quick and easy dish is an elegant answer to last-minute dinner guests. It is filled with Southern flavors, from the collard greens to the sweet potatoes to the molasses-based sauce. Guests will agree that the […]

Stone Crab Cakes with Curried Potatoes and Thai Butter

Serving: 4 Print Stone Crab Cakes with Curried Potatoes and Thai Butter By Great Chefs November 10, 2015 Florida’s sweet stone crabs adapt well to Thai flavors. The crab cakes themselves are mixed with the Japanese bread crumbs called panko and flavored with Thai sweet chili sauce. Sauteed to a golden brown, they are served […]

Cardamom Cake with Saffron Ice Cream

Serving: 8 Print Cardamom Cake with Saffron Ice Cream By Great Chefs November 10, 2015 Chef Anoosh Shariat manages to slip some distinctly Asian flavors into a very western dessert — cake and ice cream. His cake includes cardamom, rose water, and yogurt; the ice cream is saffron-flavored (and colored!) with pistachios. Rather than ice […]

Asparagus Charlotte

Serving: 4 Print Asparagus Charlotte By Great Chefs November 10, 2015 This is a quick and dramatic way to serve asparagus. White asparagus is usually thick-stemmed, making a nice fat bundle. Cook just until tender, and handle very carefully to avoid breaking the tips. Ingredients White Asparagus – 2 pounds, peeled, tough ends removed Egg […]

Jalapeño Corn Bread

Serving: 24 Print Jalapeño Corn Bread By Great Chefs November 10, 2015 Hot chilies and cheese separate this Southwestern version from ordinary corn bread. It’s the perfect accompaniment for roasted or grilled foods. Ingredients Jalapeño Chilies – 2, minced Creamed Corn – one, 17-ounce can Baking Soda – 1/2 teaspoon Salt – 1/2 teaspoon Sugar […]

Salzburg Nockerel with Vanilla Sauce

Serving: 4 Print Salzburg Nockerel with Vanilla Sauce By Great Chefs November 10, 2015 This is a welcome variation on the classic floating island. The baked meringues have an appealing texture and appearance, and the custard sauce is velvety and rich. Ingredients Custard Heavy (whipping) cream – 4 cups Egg Yolks – 4 Sugar – […]

Grilled Chilean Sea Bass with Dill Gremolata

Serving: 8 Print Grilled Chilean Sea Bass with Dill Gremolata By Great Chefs November 10, 2015 The combination of Oriental and Occidental tastes is part of Douglas Dale’s style of cooking. The presentation is complex, but using just the gremolata and basting sauce with the fish will also create a memorable dinner. Ingredients Gremolata Sun-Dried […]

Carne Adovada

Serving: 8 to 10 Print Carne Adovada By Great Chefs November 10, 2015 While the traditional carne adovada was meat actually cured in a red chili paste, this version tenderizes the cubes of pork through a long cooking process before adding the sauce. The New Mexico chilies are also called chilis de ristra, because they […]

Spicy Blue Cornmeal Gulf Shrimp with Cold Marinated Tomatoes

Serving: 4 Print Spicy Blue Cornmeal Gulf Shrimp with Cold Marinated Tomatoes By Great Chefs November 10, 2015 Ingredients Ripe Tomatoes – 4 large, peeled, seeded, and diced Rice Wine Vinegar – 1/2 cup, or distilled white vinegar Brown Sugar – 1 teaspoon Green Onion – 1, chopped Cracked black pepper – 1 teaspoon Celery […]

Fresh Berry Mousse in Pizzelle Cups

Serving: 12 Print Fresh Berry Mousse in Pizzelle Cups By Great Chefs November 10, 2015 Crispy cookies, with an interesting contrast of lemon and anise, form elegant and edible bowls for fresh berries. The cookie bowls are formed with a pizzelle iron. If you do not have one, heat the cookies in an oiled skillet, […]

Lazy Man’s Peach Cobbler

Serving: 12 Print Lazy Man’s Peach Cobbler By Great Chefs November 10, 2015 There are orchards of peach trees in the area of Texas surrounding the Y.O. Ranch, so it’s not surprising that ranch cook Bertie Varner would concoct this dessert, in which the spices nicely balance the sweetness of the peaches. It’s a quick […]

Deep-fried Crab Balls with Jicama-Pepper Panache

Serving: 6 to 8 Print Deep-fried Crab Balls with Jicama-Pepper Panache By Great Chefs November 10, 2015 This is an updated version of traditional Maryland crab cakes, with a decidedly Southwestern relish. Pasta takes the place of bread crumbs, giving the crab balls a spiked appearance. The panache is a wonderful accompaniment for any grilled […]

Chicken Gonzalez

Serving: 4 Print Chicken Gonzalez By Great Chefs November 10, 2015 Chef Gonzalez dredges chicken, fries it, then gently sautes it with butter, wine, and artichokes. Serve this chicken saute with wild rice, steamed asparagus, and a grilled tomato topped with hollandaise sauce. While the chef uses a whole chicken in this recipe, boned and […]

Gypsy Stew

Serving: 6 Print Gypsy Stew By Great Chefs November 10, 2015 Rich with chicken, garlic, peppers, and tomatoes — with Sherry to boot — this stew is a great cold evening meal. It may be made two days in advance and reheated slowly before serving. Ingredients Frying Chicken – 1 large, cut into serving pieces […]

Wild Rice Pancakes Garnished Two Ways

Serving: 4 Print Wild Rice Pancakes Garnished Two Ways By Great Chefs November 10, 2015 The nutty flavor of wild rice makes it a perfect vehicle for these toppings. This dish could be either an appetizer or a light supper. The recipes for the toppings make two toppings for each diner. If you want to […]

Lamb Loin with Turnip Sauce

Serving: 4 Print Lamb Loin with Turnip Sauce By Great Chefs November 10, 2015 Turnips are one of those often forgotten vegetables; however, their delicate flavor and pale color make a delicious sauce and garnish for tender lamb loins. This is an easy recipe that can be made in less than an hour. The lamb […]

Fried Chicken

Serving: 8 Print Fried Chicken By Great Chefs November 10, 2015 Fried chicken holds a dear place in the heart of all Texans. This version creates chicken that is incredibly crisp, with moist and juicy meat. Ingredients Frying Chicken – 2, (2-1/2 pounds each), cut into serving pieces (reserve the backs and necks for making […]

Assorted Hors d’Oeuvres

Serving: 12 Print Assorted Hors d’Oeuvres By Great Chefs November 10, 2015 This platter looks as pretty as a still life on a cocktail table or buffet. Colorful and flavorful purchased items augment the three preparations done in the kitchen. The salmon is a variation on gravlax, the smoked trout has a slightly Oriental overtone, […]

Huevos Rancheros with Green Chili Sauce

Serving: 6 Print Huevos Rancheros with Green Chili Sauce By Great Chefs November 10, 2015 Huevos rancheros are the traditional Southwestern breakfast, with a moderately-hot chili sauce adding spice even to that hour of the day. They make a wonderful brunch dish, or a casual supper entrée if a few more dishes are added. The […]

Sopapillas and Natilla

Serving: Makes 4 dozen Print Sopapillas and Natilla By Great Chefs November 10, 2015 These feather-light pillows of fried dough are one of the great breads of the world. They puff up like soufflés in the hot oil, and are easy to make. While you can make the dough up to 6 hours in advance, […]

Flan

Serving: 6 Print Flan By Great Chefs November 10, 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 advance […]

Enchiladas Verdes

Serving: 4 Print Enchiladas Verdes By Great Chefs November 10, 2015 The nature of these enchiladas changes greatly depending on which filling is served. With pork they are quite hearty, and much more delicate with chicken, a filling called pollo guisando. Either way they are a great hit, and a good dish for a casual […]

Chimayo Cocktail

Serving: 4 Print Chimayo Cocktail By Great Chefs November 10, 2015 The small red Chimayo apples grown within sight of Rancho de Chimayo restaurant form the basis for this drink, which is a great switch from a margarita — and just as lethal. This is a terrific punch for a bunch or party, but do […]

Mocha Framboise

Serving: 16 Print Mocha Framboise By Great Chefs November 10, 2015 Raspberry, walnut, coffee, and chocolate are combined into one delicious dessert. Layers of bittersweet chocolate cake and walnut cake are separated by raspberries and both chocolate and coffee buttercream. It is an inspired combination. Ingredients Cake Eggs – 14, separated, at room temperature Sugar […]

Southern Fried Chicken with Cream Gravy

Serving: 4 Print Southern Fried Chicken with Cream Gravy By Great Chefs November 10, 2015 This is a recipe from childhood, before we started worrying about fats and just concentrated on flavor. Bacon fat can even be substituted for some of the shortening for even more flavor. You won’t find this at a spa, but […]

Avocado and Shrimp Terrine

Serving: 8 to 10 Print Avocado and Shrimp Terrine By Great Chefs November 10, 2015 The pale green of avocado paired with the pink shrimp and red sauce make this dish as pretty as it is easy to prepare. This recipe is a lighter and more refined version of guacamole and can be served as […]

Orange Zabaglione in Orange Cups

Serving: 6 Print Orange Zabaglione in Orange Cups By Great Chefs November 10, 2015 This is a lighter version of the traditional Italian zabaglione, and the pairing of Grand Marnier with Marsala is a delicious one. The orange-scented froth is served in hollowed orange cups. If served cold, this dessert can be prepared a day […]

Duck and White Bean Chili

Serving: 6 Print Duck and White Bean Chili By Great Chefs November 10, 2015 This dish is a Southwestern interpretation of the French classic, cassoulet. The seasoning and manner of presentation are Chef Michael Roberts’ updating; however, the rich flavors of confit and hearty beans remain the stars. The duck and beans can be made […]

Potato Salad

Serving: 4 to 6 Print Potato Salad By Great Chefs November 10, 2015 Potato salad is one of the side dishes most often served with ribs and barbecue in Texas. This one, made by marinating the potatoes, is particularly delicious. Choose your own favorite barbecue sauce to put in the recipe. Ingredients Idaho Baking Potatoes […]

Escargot Sombreros in Saffron Cream Sauce

Serving: 6 to 8 Print Escargot Sombreros in Saffron Cream Sauce By Great Chefs November 10, 2015 The flavors in this dish are complex: cilantro and cheese flavor the snails, lemon and saffron scent the pasta, and the cream sauce also is aromatic with saffron. The sombreros are a new twist on the classic cheese-filled […]

Baked Peaches with Macadamia Nuts and Apricot Coulis

Serving: 4 Print Baked Peaches with Macadamia Nuts and Apricot Coulis By Great Chefs November 10, 2015 This is a stunning dessert: luscious warm peaches stuffed with crunchy macadamia nuts, served in apricot sauce scented with allspice. The dish can be prepared a day in advance and reheated in a 250 F oven before serving. […]

Grilled Quail with Shoestring Sweet Potatoes and Swiss Chard with Tomato

Serving: 4 Print Grilled Quail with Shoestring Sweet Potatoes and Swiss Chard with Tomato By Great Chefs November 10, 2015 Bradley Ogden likes to accompany is entrees with the vegetables and starches he feels complement them best. In this case, the crunchy sweet potatoes and bitter chard are a perfect balance to the mustard-and-herb-flavored birds. […]

Chicken Breasts Stuffed with Cilantro Pesto Goat Cheese

Serving: 4 Print Chicken Breasts Stuffed with Cilantro Pesto Goat Cheese By Great Chefs November 10, 2015 Creamy goat cheese countered with spicy cilantro pesto adds wonderful flavor to easy-to-prepare chicken dish. Cilantro is one of the classic ingredients in Southwestern cooking, lending its acerbic flavor to everything from salsas to meats. The stuffing can […]

Dessert Tostadas

Serving: 4 Print Dessert Tostadas By Great Chefs November 10, 2015 Caramelized sugar and custard hide fresh fruit in puffed pastry cups. As polenta is just another name for American johnnycake, so flour tortillas, when fried into a crispy basket shape, are similar to puff pastry. Chef Michael Roberts’ concept of using them as holders […]

Roast Texas Rabbit with Red Chili Jelly

Serving: 4 Print Roast Texas Rabbit with Red Chili Jelly By Great Chefs November 10, 2015 Sweet-hot red pepper jelly complements the delicacy of rabbit beautifully. The red chili jelly is an excellent condiment for any simple grilled or roasted meat, or as an hors d’oeuvre on crackers with cheese. The stock and sauce can […]

Pork Fajitas

Serving: 8 Print Pork Fajitas By Great Chefs November 10, 2015 Fajitas are classic southwestern fare, a sandwich of meat, fresh lettuce and tomatoes, onion, guacamole, and sour cream wrapped in corn or flour tortillas. Josephine Castillo makes hers with pork tenderloin. Ingredients Pork tenderloin – 2-1/2 pounds Mole Paste – 1/4 cup, (available in […]

Chestnut Royale

Serving: 10 Print Chestnut Royale By Great Chefs November 10, 2015 This dessert is delicious, with a marvelous blending of flavors and textures united by a hint of liqueur, and it looks far more difficult than it is. The pinwheels of golden cake are striped with a creamy chestnut mousse. This is a real showstopper! […]

Pork Tenderloin Stuffed with Chorizo

Serving: 5 Print Pork Tenderloin Stuffed with Chorizo By Great Chefs November 10, 2015 This dish gives new meaning to the term sweet and sour. The tangy apple chutney is a wonderful complement to the succulent pork stuffed with spicy sausage. Use any leftover sausage for breakfast, fried as patties and served with eggs. The […]

Grand Prize Chili

Serving: 8 to 10 Print Grand Prize Chili By Great Chefs November 10, 2015 Chili contests are serious business, with local and regional competition leading ever higher. Ray Calhoun has won his share. But like barbecue, chili can ignite passions hotter than the main ingredients. Cubed beef? Or ground? Tomatoes? Beans? Some say neither, some […]

Corn Fritters with Pineapple Chili Sauce

Serving: 8 to 10 Print Corn Fritters with Pineapple Chili Sauce By Great Chefs November 10, 2015 Jalapeno pepper gives the pineapple-brown sugar sauce a real kick and elevates the deep-fried corn fritters beyond the ordinary. Serve these crowd pleasers on a large platter with a dish for the sauce, or serve individually for a […]

Strawberry Shortcake

Serving: 6 Print Strawberry Shortcake By Great Chefs November 10, 2015 Strawberry shortcake, a favorite American dessert since the mid-nineteenth century, has been described in poetry and prose. These rich biscuits with a hint of Grand Marnier flavoring the luscious berries show why it’s an ageless treat. The shortcakes are best if baked immediately before […]

Biscuits

Serving: 12 to 14 Print Biscuits By Great Chefs November 10, 2015 These biscuits are feathery, light, and sinfully delicious right from the oven, either topped with butter and jam for breakfast, used to mop up cream gravy, or sitting under strawberries and whipped cream in a shortcake. The biscuits are best if baked right […]

Smoked Barbecued Duck with Pecan Stuffing

Serving: 4 Print Smoked Barbecued Duck with Pecan Stuffing By Great Chefs November 10, 2015 The smoky and spicy flavor of the duck combined with a slightly sweet and crunchy stuffing make this dish interesting. The barbecue sauce can also be used with any grilled or broiled meat or poultry, and the stuffing can be […]

Exotic Game Pâté

Serving: 6 to 8 Print Exotic Game Pâté By Great Chefs November 10, 2015 Anyone who can make a meatloaf will have no problems dazzling guests with this game pâté, seasoned with an interesting combination of herbs and spices to add sparkle to the rich flavor of the meats. This recipe cannot be done successfully […]

Chocolate Cream Pie with Meringue Crust

Serving: 6 Print Chocolate Cream Pie with Meringue Crust By Great Chefs November 10, 2015 Looking like a classic chocolate cream pie, Kathy Ruiz’ version is anything but. The crust is made of pecan meringue; the silky filling is flavored with chocolate and espresso. The combination is delicious. Ingredients Crust Egg Whites – 3 Pinch […]

Cornmeal Pizza with Wild Mushrooms

Serving: Makes 2 large or 4 individual pizzas Print Cornmeal Pizza with Wild Mushrooms By Great Chefs November 10, 2015 Perhaps no dish has come of age as part of new American cuisine as much as pizza. That staple Italian street food has been elevated with exotic toppings on menus from coast to coast. The […]

Chimichangas with Green Chili Sauce

Serving: 6 Print Chimichangas with Green Chili Sauce By Great Chefs November 10, 2015 This is perhaps the most famous dish originating in Arizona: the Southwestern equivalent of the egg roll. It is filled with a spicy beef filling, deep-fried so the flour tortilla becomes a crisp pastry, and topped with green chili sauce and […]

Sweat Hot Chili

Serving: 4 Print Sweat Hot Chili By Great Chefs November 10, 2015 The jalapenos in this beanless chili are sure to clear your sinuses. This recipe will totally delight “chili heads” who judge chili by its BTUs. The sauce can be prepared up to three days in advance, or it can be made long in […]

Fruited Cobb Salad

Serving: 6 Print Fruited Cobb Salad By Great Chefs November 10, 2015 A wonderful combination — fresh greens with melon, orange sections, berries, all dressed with vinaigrette. The fruit is arranged on top of the greens in the manner of Cobb salad. Simple, and refreshing. Ingredients Dressing Water – 1⁄4 cup Pinch of sugar Dash […]

Praline Mousse Served with Chocolate Meringue

Serving: 6 Print Praline Mousse Served with Chocolate Meringue By Great Chefs November 10, 2015 Chocolate mousse combines well with praline — nuts candied with caramel and broken into small pieces — for this luxurious dessert. The mousse is served in chocolate meringue bowls set on plates coated with chocolate sauce. Chocolate meringue strips add […]

Greenhouse Grill Rack of Lamb

Serving: 4 Print Greenhouse Grill Rack of Lamb By Great Chefs November 10, 2015 This is an elegant preparation, and includes making your own lamb stock and rosemary demi-glace. The lamb racks are coated with garlic, herbs, and goat cheese with a final brushing of Dijon, then chilled before being roasted for a short time […]

Crawfish Spring Rolls with Root Vegetables and Crawfish Beurre Blanc

Serving: 4 to 6 Print Crawfish Spring Rolls with Root Vegetables and Crawfish Beurre Blanc By Great Chefs November 10, 2015 These spring rolls are filled with Louisiana crawfish tails and finely julienned vegetables with sparks of ginger, lime, and cilantro. The beurre blanc that mirrors the serving plates includes the chef’s shortcut to a […]

Tropical Tiramisù

Serving: 4 Print Tropical Tiramisù By Great Chefs November 10, 2015 The chef’s tiramisù is a composition of three distinctly flavored fruit sauces, which he refers to as tiramisùs. The same cooking method is employed to make each tiramisù, but they are made separately. If you cannot locate the exotic fruit naranjilla, any slightly tart […]

Cuban French Toast

Serving: 6 Print Cuban French Toast By Great Chefs November 10, 2015 This unusual version of French toast has its derivatives from Spain, and is really a scrumptious dessert. The Frangelico-laced mascarpone filling the brioche softens inside the bread as it fries. Chef Veloso serves it with spiced honey and ice cream, a treat in […]

Spicy Crawfish and Black Bean Phyllo Burritos with Cilantro Cream and Fresh Salsa

Serving: 8 Print Spicy Crawfish and Black Bean Phyllo Burritos with Cilantro Cream and Fresh Salsa By Great Chefs November 10, 2015 Take the South’s crawfish, the Southwest’s black beans, cilantro, and salsa, and crisp Middle Eastern phyllo dough. Combined they create crisp, flavorful wraps and a true fusion of ideas. Chef Tuttle serves his […]

Lemon Parfait with Fruits and Sauces

Serving: 8 Print Lemon Parfait with Fruits and Sauces By Great Chefs November 10, 2015 Most parfaits come to the table in lovely tall glasses, but not these. Praline baskets are created to hold the parfaits, with chocolate and, if desired, marzipan flowers decorating the baskets. Bright mango sauce mirrors the plates under the baskets. […]

Salmon South by Southwest

Serving: 6 Print Salmon South by Southwest By Great Chefs November 10, 2015 Southwestern tastes — and heat — spark salmon fillets served with an unusual collection of side dishes. The center of each plate holds a tamale filled with sweet potato and white bean filling. Vidalia onions flavored with vanilla and cooked until mahogany […]

Sugar Cane-speared Gulf Shrimp with Tamarind–Orange Honey Glaze

Serving: 4 Print Sugar Cane-speared Gulf Shrimp with Tamarind–Orange Honey Glaze By Great Chefs November 10, 2015 Marinated sugar cane strips become skewers for plump shrimp, which is served over a delicious slaw. The accompanying sauce and glaze carry curry and tamarind flavors, bringing in Asian influence. The slaw, which includes jicama, chayote squash, peppers, […]

Guinea Hen “Souva Roff” Modern with Foie Gras, Truffles, and Morels

Serving: 4 Print Guinea Hen “Souva Roff” Modern with Foie Gras, Truffles, and Morels By Great Chefs November 10, 2015 Brandy, Madeira, and truffle aroma awaits diners when they break the flaky crust covering the baking dishes for this updated Souvaroff. As with the classic, the birds are stuffed with foie gras. The pastry cover, […]

Tempura-battered Frog Legs with Arugula Creamy Tartar Sauce

Serving: 4 Print Tempura-battered Frog Legs with Arugula Creamy Tartar Sauce By Great Chefs November 10, 2015 The cliché is always, “tastes like chicken.” But frog legs are relatively easy to find at large groceries or specialty stores, and provide their own panache. These are formed into little drumsticks, then dipped in tempura batter flavored […]

Chocolate Genoise Truffle Torte with Fresh Berries

Serving: 8 Print Chocolate Genoise Truffle Torte with Fresh Berries By Great Chefs November 10, 2015 Although the ingredient list and number of techniques may seem formidable, this elegant dessert is actually quite easy to execute. Chocolate cake, dark chocolate truffle cream, and white chocolate truffle cream — both truffle creams are laced with Chambord […]

Pheasant San Xavier

Serving: 3 to 4 as an entrée, Serves 6 as an appetizer Print Pheasant San Xavier By Great Chefs November 10, 2015 Game birds and meats take well to flavoring with fruit and wine. This is an elegant and easy entrée to serve with wild rice and sauteed vegetables. Ingredients Pheasant Breasts – 3 Flour […]

Barbecued Spiced Oysters on Creamy Succotash

Serving: 4 Print Barbecued Spiced Oysters on Creamy Succotash By Great Chefs November 10, 2015 The succotash for this dish can be used separately as a vegetable; the spice mix could be used with chicken or shrimp if oysters are not available. Ingredients Creamy Succotash Shallots – 1 tablespoon, peeled and chopped Dry white wine […]

Maine Lobster with Celery Root and Apple Salad

Serving: 4 Print Maine Lobster with Celery Root and Apple Salad By Great Chefs November 10, 2015 Chilled lobster medallions and a single claw top a salad of celery root and apple julienne dressed with Dijon mayonnaise. Mango vinaigrette, made with fresh mango, sherry vinegar, and hazelnut oil, is drizzled over the top, adding punch […]

Spicy Scallops with Chile Sauce

Serving: 8 Print Spicy Scallops with Chile Sauce By Great Chefs November 10, 2015 These are breaded fried scallops, served with slaw. Except — the breading includes chili powder, paprika, cayenne, sea salt, and ground white pepper. Except — the slaw is dressed with rice vinegar and olive oil and includes scallions and cilantro. Except […]

Baked Creams with Orange Custard Sauce

Serving: 4 Print Baked Creams with Orange Custard Sauce By Great Chefs November 10, 2015 The creamy custard with a slightly tart orange custard sauce is a soothing completion to a dinner at home with friends. Ingredients Baked Creams Milk – 2 cups Sugar – 3⁄4 cup Vanilla bean – 1⁄4, split (or 1⁄2 teaspoon […]

Whole Sizzling Catfish with Chile-Black Bean Sauce

Serving: 4 Print Whole Sizzling Catfish with Chile-Black Bean Sauce By Great Chefs November 10, 2015 This dish makes a spectacular presentation. The deep-frying stiffens the fish, making it possible for it to stand up on the platter. The catfish is served with green onions and tomato dice, as would seem proper — and pickled […]

Salade Niçoise

Serving: 4 Print Salade Niçoise By Great Chefs November 10, 2015 This salad, drawing on ingredients from the south of France, is an international classic. Chef Austin adds his own touches — balsamic vinegar, fava beans, and quail eggs. Ingredients Vinaigrette Balsamic Vinegar – 3 tablespoons Sherry Vinegar – 1 tablespoon Anchovy paste – 1 […]

Stuffed Strawberries with a Tomato-Cinnamon Confiture and Balsamic Vinegar

Serving: 4 Print Stuffed Strawberries with a Tomato-Cinnamon Confiture and Balsamic Vinegar By Great Chefs November 10, 2015 Wonderful new flavors to combine with spring’s fresh strawberries: tomato and cinnamon. The fragrant tomato jam fills the large strawberries; balsamic vinegar is used as an accent sauce. Ingredients Stuffing Roma Tomatoes – 1 pound, peeled and […]

Potato Crisp Pizza

Serving: 4 Print Potato Crisp Pizza By Great Chefs November 10, 2015 A crisp potato cake is used as the crust for a bistro-style pizza: mushrooms, cherry tomatoes, basil, and Parmesan cheese. Balsamic vinegar is used to add the crowning touch. Ingredients Mushrooms Assorted Dried Mushrooms – 1-1/2 cups Olive Oil – 1/4 cup Dry […]

Galliano Crêpes with Seasonal Berries

Serving: 4 Print Galliano Crêpes with Seasonal Berries By Great Chefs November 10, 2015 A simple, light dessert, these crêpes are a wonderful way to showcase fresh seasonal berries. The crêpes are filled with vanilla pastry cream; the sauce is flavored with fresh orange juice and Galliano liqueur. Ingredients Crêpes (makes 15 to 20) All-Purpose […]

Herb-crusted Red Snapper with Pine Nut-Herb Sauce

Serving: 4 Print Herb-crusted Red Snapper with Pine Nut-Herb Sauce By Great Chefs November 10, 2015 Pine nut sauce, laced with herbs and wine, finishes this dish, with the seared snapper crowning aromatic vegetables. The choice of turnips, green asparagus tips, and purple asparagus tips provides both color and lots of flavor. Ingredients Sauce Pine […]

Stuffed Collard Greens with Roasted Chicken, Carolina Goat Cheese, and Black-eyed Pea Salad

Serving: 4 Print Stuffed Collard Greens with Roasted Chicken, Carolina Goat Cheese, and Black-eyed Pea Salad By Great Chefs November 10, 2015 Lots to do here, preparing sauces, black-eyed pea salad, and roasted chicken to fill the collard leaves. In the end, though, it comes down to simply filling the collard leaves and just heating […]

Lemon Soufflé

Serving: 6 Print Lemon Soufflé By Great Chefs November 10, 2015 Delicate, these soufflés move straight from oven to table. First you’ll make lemon curd, which can be an end in itself — try it in small prepared tart shells, or on crisp phyllo. To turn it into a soufflé, you’ll beat egg whites until […]

Barbecued Duck with Wilted Greens

Serving: 4 Print Barbecued Duck with Wilted Greens By Great Chefs November 10, 2015 Many beloved Southern flavors come together in this dish. Lightly smoked duck breast slices and more heavily smoked and barbecued duck leg meat are layered with fresh cooked greens. Corn sauce is used as an accent. Chef Kaplan begins the preparation […]

Shrimp and Plantain Torte

Serving: 6 Print Shrimp and Plantain Torte By Great Chefs November 9, 2015 The torte is made with the basic cooking sauce, “sofrito,” that is the essential ingredient in many Spanish recipes and was brought to North America centuries ago by the Spanish settlers. The important sauce base is the oil made from the seed […]

Warm Center Chocolate Pyramid Cake

Serving: 6 Print Warm Center Chocolate Pyramid Cake By Great Chefs November 9, 2015 Nuggets of frozen chocolate are buried deep inside cake batter in molds which are then frozen overnight before baking. When served warm from the oven, the small molded cakes hide their secret until split by a fork — liquid chocolate centers. […]

Grilled Yellowfin Tuna with Ratatouille, Risotto, Grilled Shallots, and Red Wine–Morel Sauce

Serving: 4 Print Grilled Yellowfin Tuna with Ratatouille, Risotto, Grilled Shallots, and Red Wine–Morel Sauce By Great Chefs November 9, 2015 Sushi-grade tuna is perfect for flash-grilling and serving with the inside very rare and the outside seared. For this dish, the tuna is served with ratatouille, a wonderfully flavorful blend of squash, eggplant, onions, […]

Berry Cobbler

Serving: 8 Print Berry Cobbler By Great Chefs November 9, 2015 Mix and mingle the best of the season’s fresh berries under flaky pastry. This is truly great tummy food. It’s wonderful with a big dollop of crème fraîche, but the more traditional and favorite topping is simply the best vanilla ice cream. Ingredients Cobbler […]

Poached Vidalia Onions with Foie Gras and Marmalade

Serving: 4 Print Poached Vidalia Onions with Foie Gras and Marmalade By Great Chefs November 9, 2015 Vidalia onion marmalade — sweetened with sugar and honey — tops seared fois gras on a bed of Vidalia onion confit. The flavors blend beautifully; balsamic vinegar, drizzled on at the last minute, adds its own very compatible […]

Caramelized Bourbon Apples

Serving: 4 Print Caramelized Bourbon Apples By Great Chefs November 9, 2015 Baked apples are deconstructed, then reassembled as towers of pastry, pastry cream, and bourbon-laced stewed apples. The gold-and-cream stack gives no hint of the flavor twist hidden inside. Ingredients Puff Pastry Cookies Frozen puff pastry – one, 16 x 10-inch sheet, thawed Confectioners’ […]

Crepinette of Turbot and Foie Gras on Salsify Mousselline with White Asparagus and Morel Jus

Serving: 4 Print Crepinette of Turbot and Foie Gras on Salsify Mousselline with White Asparagus and Morel Jus By Great Chefs November 9, 2015 Golden brown crepinettes — small packets contained within lacy caul fat — reveal layers of turbot, foie gras, and caramelized onions when cut open. Mixed green and white asparagus and pureed […]

Frozen Lime-Ganache Parfait with Chocolate Tuiles

Serving: 6 Print Frozen Lime-Ganache Parfait with Chocolate Tuiles By Great Chefs November 9, 2015 Silky-smooth ganache centers put a touch of surprise in smooth, frozen lime parfaits. Fruit sauces add color and bright flavor notes. Begin a day ahead to allow time for freezing. Ingredients Ganache Heavy (whipping) cream – 1 cup Unsalted Butter […]

Grouper Pibil

Serving: 4 Print Grouper Pibil By Great Chefs November 9, 2015 The name “callaloo,” which the chef uses for his spicy coconut broth, usually refers to a thick, spicy soup that is made with a leafy spinach-like vegetable that Caribbean locals call callaloo. On Guadeloupe, the French descendants say that “the Creole cuisine is superb, […]

Lamb Ribs with Shallot–Pepper Butter Sauce

Serving: 4 Print Lamb Ribs with Shallot–Pepper Butter Sauce By Great Chefs November 9, 2015 In 1994 these lamb ribs were awarded the prestigious “Golden Dish Award,” presented by Alan Richman of GQ magazine to the 10 best dishes of the year from around the world. The chef has kept them on the menu since, […]

White Chocolate-Black Jack Ice Cream Sandwich

Serving: 4 Print White Chocolate-Black Jack Ice Cream Sandwich By Great Chefs November 9, 2015 Pecan meringues sandwich ice cream made with white chocolate and Jack Daniels Black whiskey, a perfect combination. Vanilla-poached peaches and honey make a wonderful sauce for this dessert — or even a simple slice of angel food or pound cake, […]

Panéed Catfish with Crayfish Stuffing in an Herb Butter Sauce

Serving: 6 Print Panéed Catfish with Crayfish Stuffing in an Herb Butter Sauce By Great Chefs November 9, 2015 Since most of the components of this dish can be prepared ahead of time, it makes a terrific entree for guests. Serve it with chunky garlic, fresh boiled potatoes flavored with parsley, and simply prepared fresh […]

Roulade of Salmon with Egg and Capers

Serving: 4 Print Roulade of Salmon with Egg and Capers By Great Chefs November 9, 2015 To make the salmon roulade the chef uses nori—paper-thin sheets of dried seaweed. Nori can range in color from dark green to dark purple to black, and has a sweet ocean taste. It is commonly used for wrapping sushi […]

Strawberry Napoleon with Mousseline Cream and Strawberry Coulis

Serving: 6 Print Strawberry Napoleon with Mousseline Cream and Strawberry Coulis By Great Chefs November 9, 2015 Kirschwasser adds flavor to the pastry cream, mousseline, and macerated strawberries for this pretty dessert. Puff pastry baked with caramelized almonds is filled with a layer of pastry cream and served with strawberry coulis and macerated strawberries. During […]

Crespella di Ricotta con Salsa al Caramello

Serving: 4 Print Crespella di Ricotta con Salsa al Caramello By Great Chefs November 9, 2015 Crespella is the Italian version of a French dessert crepe. A sweetened ricotta and goat cheese mixture spiked with orange, cinnamon, and chocolate is piped onto the crepes and served with caramel crème anglaise. Ingredients Filling Fresh Ricotta Cheese […]

Rabbit Strudel

Serving: 6 Print Rabbit Strudel By Great Chefs November 9, 2015 Say strudel and most people think of sweet, fruit-filled flaky desserts, but this savory rabbit pastry gives strudel new meaning. It is accompanied with a rich sauce based on the Creole vegetable trinity of onions, celery, and green peppers. Ingredients Roast Rabbit and Optional […]

Rack of Lamb with Apricot Sauce

Serving: 4 Print Rack of Lamb with Apricot Sauce By Great Chefs November 9, 2015 One of the food trends over the past ten years has been the use of fruit in sauces for seafood, poultry, and meat. Hubert Sandot enhances rack of lamb with a piquant apricot sauce using dried apricots and apricot preserves. […]

Sauteed Duck Breast with Gingered Fig Sauce, Braised Fennel, and Celeriac-Potato Timbales

Serving: 4 Print Sauteed Duck Breast with Gingered Fig Sauce, Braised Fennel, and Celeriac-Potato Timbales By Great Chefs November 9, 2015 Chef Engeran Fisher brings together a variety of flavors and textures in her innovative recipe. Sweet ripe figs combine with ginger and balsamic vinegar to create a piquant sauce for sauteed duck breast. The […]

Roasted Leg of Duckling with Spring Leeks and New Potatoes

Serving: 4 Print Roasted Leg of Duckling with Spring Leeks and New Potatoes By Great Chefs November 9, 2015 Duck legs are stuffed with a forcemeat of herbed pork and veal and served with spring leeks and new potatoes. The spring leeks called for in the recipe, also known as wild leeks or ramps, are […]

Chocolate Mousse with a Harlequin Cookie Mask

Serving: 12 Print Chocolate Mousse with a Harlequin Cookie Mask By Great Chefs November 9, 2015 Take yourself to Mardi Gras with Chef Graham’s Harlequin Cookie Mask. This is a spectacular dessert. You may, of course, prefer to serve his superb chocolate mousse out of costume — simply presented in an elegant glass container such […]

Crawfish Spring Rolls with Three-Chili Dipping Sauce

Serving: 8 to 10 Print Crawfish Spring Rolls with Three-Chili Dipping Sauce By Great Chefs November 9, 2015 This is Chef Mike Fennelly’s answer to the ever-popular egg roll. His recipe uses crawfish instead of pork or shrimp, and the hot Asian-inspired dipping sauce is a great flavor match. Do try the chef’s suggestion and […]

Coconut Pots de Cremes with Coconut-Almond Snaps

Serving: 4 Print Coconut Pots de Cremes with Coconut-Almond Snaps By Great Chefs November 9, 2015 Pastry Chef Ann Dunbar tucks both toasted and untoasted coconut into her pots de crèmes and then accompanies them with coconut-almond cookies. Both recipes are fairly simple for the home cook. The pots de crèmes are simply baked custards, […]

Roast Duck with Wild Rice and Hunter’s Sauce

Serving: 2 Print Roast Duck with Wild Rice and Hunter’s Sauce By Great Chefs November 9, 2015 This is a classic recipe in the best sense of the word. A traditional hunter-style brown sauce, flavored with bacon and wild mushrooms, accompanies roast duck. Serve with green vegetables, wild rice, and a bottle of fine red […]

Sauteed Oysters with Sweet Potatoes

Serving: 4 Print Sauteed Oysters with Sweet Potatoes By Great Chefs November 9, 2015 Chef Bernhard Gotz shows his classical European training when he pipes the sweet potatoes from a pastry bag to border the plate. This elegant touch is well worth the extra few moments it takes. To simplify the recipe without sacrificing flavor, […]

Maque Choux

Serving: 6 to 8 Print Maque Choux By Great Chefs November 9, 2015 If there are vegetarians at the table, this sweetly savory vegetable stew of corn, onions, and peppers simmered in milk — a traditional Cajun specialty — will melt their hearts. This is a whole new way to experience fresh corn. Ingredients Ears […]

Tuna with Japanese Noodles and Soy Dipping Sauce

Serving: 8 Print Tuna with Japanese Noodles and Soy Dipping Sauce By Great Chefs November 9, 2015 This recipe artfully combines ingredients and flavors borrowed from Asian cooking: Japanese, Indonesian, and a touch of Thai. Soba and somen are Japanese noodles, here tossed with peanut sauce as a bed for seared tuna fillets, which are […]

Gratin of Berries with Sweet Marsala Sabayon

Serving: 4 Print Gratin of Berries with Sweet Marsala Sabayon By Great Chefs November 9, 2015 This is one of those blissfully easy recipes that goes from oven to table in the same dish. A good thing it’s easy because its table-life, once served, is about two minutes, or shorter, depending upon your guests. Other […]

Grilled Shrimp with Polenta

Serving: 4 Print Grilled Shrimp with Polenta By Great Chefs November 9, 2015 Polenta, an Italian specialty now found on menus from coast to coast, is either served soft or cooled, then sliced and fried or baked. Chef Randy Windham’s recipe for soft polenta topped with pest-marinated grilled shrimp is comfort food elevated to a […]

Grilled Rack of Lamb and Risotto with Cardamom Sauce

Serving: 4 Print Grilled Rack of Lamb and Risotto with Cardamom Sauce By Great Chefs November 9, 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 […]

Tandoori Quail with Sesame-Sage Vinaigrette

Serving: 4 Print Tandoori Quail with Sesame-Sage Vinaigrette By Great Chefs November 9, 2015 Quail goes to India by way of Santa Fe here, with a rub of tandoori spices, a vinaigrette of fresh sage, and a compote that combines corn kernels, turmeric, cumin, and cilantro. Ingredients Quail Semi-boned Quail – 8 Extra-Virgin Olive Oil […]

Pork Tenderloin with Apple-Onion Confit

Serving: 4 Print Pork Tenderloin with Apple-Onion Confit By Great Chefs November 9, 2015 It’s the garnishes that set this dish of sauteed pork tenderloin medallions apart, especially the delightful apple-onion confit, which can also be served with fish and chicken. The cranberry-tomato sauce adds flavor and color, and the fried mushroom slices, sauteed potatoes, […]

Lobster with Avocado and Tangy Honey Sauce

Serving: 4 Print Lobster with Avocado and Tangy Honey Sauce By Great Chefs November 9, 2015 There’s a clear blending of Asian delicacy with Southwestern flare in this starter of lobster tails with a corn salsa and sweet-hot sauce. Overlapping slices of avocado form a band around the lobster and corn salsa. Note that the […]

Creole Spiny Lobster

Serving: 6 Print Creole Spiny Lobster By Great Chefs November 9, 2015 In this wildly festive Caribbean dish, spiny lobsters are marinated in a lime-tinged Antilles marinade, sauteed, and served with a spicy mixture of island vegetables and a garnish of plantain and salt cod. Dal puri are flat brads made from lentil flour, and […]

Maple Sugar Crème Caramel

Serving: 6 Print Maple Sugar Crème Caramel By Great Chefs November 9, 2015 Crème caramel takes on a New England flavor when both the caramel and custard are made with maple sugar. Lightly whipped cream and bittersweet chocolate shavings top it all off. If maple sugar is unavailable, place 2 cups granulated sugar and 1 […]

Pasta with Mushrooms and Foie Gras

Serving: 4 Print Pasta with Mushrooms and Foie Gras By Great Chefs November 9, 2015 Two extraordinary culinary pleasures — forest mushrooms and foie gras — are combined in this elegant pasta dish. Ingredients Shiitake Mushrooms – 12 ounces, or a combination of wild and domestic mushrooms Shiitake and Black trumpet mushrooms – 4 each […]

Moroccan-style Sea Bass in a Golden Balloon

Serving: 4 Print Moroccan-style Sea Bass in a Golden Balloon By Great Chefs November 9, 2015 In New York’s famous Rainbow Room, the “golden balloon” was made from a special gold-colored foil, but you can make your own spectacular presentation by wrapping the sea bass in silver balloon — aluminum foil. The fish are served […]

Peppered Salmon Nicoise

Serving: 4 Print Peppered Salmon Nicoise By Great Chefs November 9, 2015 The flavors of the south of France — fennel, tomatoes, garlic, olives, and basil — adorn a dish of salmon fillets coated with cracked pepper and served with a salad of curly endive. Ingredients Vegetable Vinaigrette Garlic head – 1 whole, cloves separated […]

Sun-dried Cherry Charlotte with Green Tea Ice Cream

Serving: 4 Print Sun-dried Cherry Charlotte with Green Tea Ice Cream By Great Chefs November 9, 2015 Chef Will Greenwood created this dessert in homage to Thomas Jefferson, who sun-dried his own cherries, loved ice cream, was fond of tea, and was a connoisseur of fine food and unusual invention. This charlotte is the best […]

Grilled Chinese Eggplant with Balsamic Vinaigrette

Serving: 4 Print Grilled Chinese Eggplant with Balsamic Vinaigrette By Great Chefs November 9, 2015 Vodka, soy sauce, and balsamic vinegar are some of the surprising ingredients of this East-meets-West appetizer, garnished with diced tomatoes combined with Bloody Mary mix. Ingredients Asian eggplants – 4 Soybean oil or olive oil – 1/4 cup Soy Sauce […]

Brioche Pain Perdu with Orange-Balsamic Syrup

Serving: 8 Print Brioche Pain Perdu with Orange-Balsamic Syrup By Great Chefs November 9, 2015 Pain perdu means “lost bread” — “lost,” or stale bread that has been saved by using it to make what Americans know as French toast. In this sublime dessert, which the chef adapted from his mother’s recipe, the custard mixture […]

Ballottine of Sole Sauce Emeraude

Serving: 8 Print Ballottine of Sole Sauce Emeraude By Great Chefs November 9, 2015 In this classic preparation, the white flesh and mild flavor of Dover sole is combined with the pink flesh and assertive taste of salmon. The dish is served cold, with an emerald-colored sauce of parsley, spinach and watercress. Ingredients Dover sole […]

Veal Chops Two Ways, with Mushroom Sauce

Serving: 4 Print Veal Chops Two Ways, with Mushroom Sauce By Great Chefs November 9, 2015 The sauce for two of the grilled chops is a heady blend of mushrooms and glace de viande, that luxurious and intensely flavored reduction of meat stock. You may buy the glace in a specialty foods store, or use […]

Seared Peppered Salmon, Field Greens, and Beet Relish

Serving: 2 Print Seared Peppered Salmon, Field Greens, and Beet Relish By Great Chefs November 9, 2015 Start one day ahead making the marinated salmon and vinaigrette. This is a salad, topped with flash-cooked marinated peppered salmon. The last minute preparation is dramatic and easy, so the dish makes a good company treat. Ingredients Salmon […]

Bread Pudding

Serving: 6 Print Bread Pudding By Great Chefs November 9, 2015 This old-fashioned bread pudding with Jack Daniel’s whiskey has an up-to-date garnish of edible flowers, confectioner’s sugar, and vanilla ice cream. Ingredients Unsalted Butter – 3 tablespoons, at room temperature Eggs – 4 Granulated Sugar – 3/4 cup Half-and-half – 1 cup Ground cinnamon […]

Sweet and Sour Quail Peruvian Style

Serving: 4 Print Sweet and Sour Quail Peruvian Style By Great Chefs November 9, 2015 An exotic mix of spices, vinegar, red wine, dried fruit, and vegetables makes a dark, tangy marinade and sauce for quail, which are served on a bed of salad and garnished with homemade potato chips. Plan to begin this dish […]

Chocolate-Macadamia Nut Meringue with Tropical Fruit Cream

Serving: 12 Print Chocolate-Macadamia Nut Meringue with Tropical Fruit Cream By Great Chefs November 9, 2015 This elaborate Caribbean dessert fantasy layers a chewy chocolate meringue with mango and guava creams, toffee crunch, ganache, and chocolate glaze. The garnish gilds the lily by adding a variety of sauces, sorbets, and fresh fruits. Ingredients Tuiles Confectioner’s […]

Kasu-marinated Sturgeon with Grilled Rice Cakes, Umaboshi Plum Vinaigrette, and Beet Oil

Serving: 4 Print Kasu-marinated Sturgeon with Grilled Rice Cakes, Umaboshi Plum Vinaigrette, and Beet Oil By Great Chefs November 9, 2015 This brilliant example of Pacific Rim cuisine combines sturgeon fillets, a marinade of sake lees, a sweet-sour plum vinaigrette, and warm sauteed cakes of short-grain rice. Ingredients Sturgeon and Marinade Kasu (sake lees) – […]

Eggplant and Roasted Red Pepper Terrine

Serving: 4 Print Eggplant and Roasted Red Pepper Terrine By Great Chefs November 9, 2015 Serve this elegant terrine at the height of summer. The tomato vinaigrette and the tomatillo and tomato garnish add even more color to this vibrant appetizer. Ingredients Terrine Olive Oil – 1/2 cup Eggplant – 1 large, unpeeled, cut into […]

Beef with Portobello Mushrooms and Pennsylvania Dutch Pepper Hash

Serving: 4 Print Beef with Portobello Mushrooms and Pennsylvania Dutch Pepper Hash By Great Chefs November 9, 2015 Both the rib-eye steaks and the hash are made without oil, but this entree is full of flavor, thanks to the meaty mushrooms and the wilted cabbage hash sparked with chipotl chilies and black pepper. Start the […]

Iron Skillet-roasted Mussels

Serving: 4 Print Iron Skillet-roasted Mussels By Great Chefs November 9, 2015 Mussels and clams deserve the respect, some chefs would argue, of being left pretty much alone. Here’s a recipe that does almost nothing to alter the sea-fresh flavor of mussels. Ingredients Mussels – 48, scrubbed and debearded Salt and freshly cracked pepper to […]

Crème Brûlée Napoleon with Bourbon Crème Anglaise

Serving: 6 Print Crème Brûlée Napoleon with Bourbon Crème Anglaise By Great Chefs November 9, 2015 Four layers of crisp phyllo pastry and vanilla custard create the towering napoleons. They are served with bourbon-laced crème anglaise, an unusual touch. Ingredients Custard Egg Yolks – 6 Sugar – 1/2 cup Heavy Cream – 2-1/4 cups Vanilla […]

Stone Crab Salad with Baby Tomato Confit

Serving: 4 Print Stone Crab Salad with Baby Tomato Confit By Great Chefs November 9, 2015 Cooked at low temperature in olive oil with herbs, the tomatoes form a colorful and soft base for a tower of stone crab salad and avocado. Other types of lump crab or even shrimp could be used as well. […]

Braised Rabbit with Black Olives

Serving: 4 Print Braised Rabbit with Black Olives By Great Chefs November 9, 2015 The Italian countryside springs to life in this rustic dish of braised rabbit, complete with Barolo wine and olives from Liguria. Ingredients Rabbits – two, 2-1/2-pound rabbits Salt and freshly ground black pepper to taste Canola oil – about 6 tablespoons […]

Tuna Tartare

Serving: 4 Print Tuna Tartare By Great Chefs November 9, 2015 In this elegant takeoff on classic steak tartare, raw tuna is diced and molded in a ring, then topped with a quail egg yolk and served with toast triangles. Select the chilies with an eye — and a taste bud — for your tolerance […]

Crawfish with Black Bean Sauce

Serving: 4 Print Crawfish with Black Bean Sauce By Great Chefs November 9, 2015 Louisiana crawfish (known elsewhere as crayfish) with Asian accent: It’s stir-fried with pork, garlic, fermented black beans, and ginger, sauced with Asian seasonings and Worcestershire sauce, then stirred with beaten eggs and green onions. Try this quick dish for brunch. Ingredients […]

Passion Fruit Cheesecake

Serving: 6 Print Passion Fruit Cheesecake By Great Chefs November 9, 2015 A cheesecake-lover’s idea of heaven could well be this creamy cake flavored with passion fruit puree, topped with crème fraiche, and garnished with passion fruit sauce. Ingredients Unbleached All-purpose flour – 1-1/2 cups Granulated Sugar – 5 tablespoons Unsalted Butter – 1 cup […]

Roasted-Vegetable Terrine with Parmesan Wafers

Serving: 4 Print Roasted-Vegetable Terrine with Parmesan Wafers By Great Chefs November 9, 2015 Colorful layers of tomato, eggplant. zucchini, and bell peppers are pressed into a chilled terrine bursting with flavor. Clever garnishes add a spark to this classic French dish: curls of deep-fried eggplant skins and crispy wafers of Parmesan cheese. Ingredients Plum […]

Mascarpone-Fig Tart

Serving: 6 to 8 Print Mascarpone-Fig Tart By Great Chefs November 9, 2015 This dessert is redolent with Mediterranean flavors. The hazelnut crust is filled with a mixture of figs, orange juice, Mascarpone cheese, and toasted hazelnuts. Dried figs may be substituted for the fresh figs; increase the amount of orange juice to 1/2 cup […]

Thai Yellow Curry Noodles with Beef

Serving: 4 to 6 Print Thai Yellow Curry Noodles with Beef By Great Chefs November 9, 2015 The typical sauces used to flavor Thai foods take their names from the color of the main ingredient. In this yellow curry paste, the fresh turmeric, a member of the ginger family, turns the paste a bright yellow. […]

Yellowtail Snapper with Melon Relish and Orange Vinaigrette

Serving: 4 Print Yellowtail Snapper with Melon Relish and Orange Vinaigrette By Great Chefs November 9, 2015 South Florida cuisine at its tropical finest showcases butterflied snapper fillets with a cool-spicy relish and an intense vinaigrette. Ingredients Annatto Oil Annatto Seeds – 2 tablespoons Olive Oil – 1/2 cup Melon Relish Cantaloupe – 3/4 cup, […]

Almond Heart Cake

Serving: 6 Print Almond Heart Cake By Great Chefs November 9, 2015 Heart-shaped and very light in texture, these flourless little cakes are flavored with almond and orange, and garnished with grated bittersweet chocolate and edible flowers. Ingredients Unsalted Butter – 3 tablespoons, at room temperature Granulated Sugar – 5 tablespoons plus 3/4 cup Almond […]

Lilikoi Cheesecakes

Serving: 8 Print Lilikoi Cheesecakes By Great Chefs November 9, 2015 The silky, colorful lilikoi filling contrasts with the crunchy macadamia crust and crisp coconut tuiles. Although it’s simple to do, the presentation is spectacular. Lilikoi is the Hawaiian name for passion fruit. Passion fruit concentrate can be found frozen in many markets. It is […]

Steamed Penn Cove Mussels with Curry and Garlic Sauce

Serving: 4 Print Steamed Penn Cove Mussels with Curry and Garlic Sauce By Great Chefs November 9, 2015 Simple and delicious — small mussels, steamed in a heady mixture of wine, shallots, garlic, curry, and cream. The chef adds the green onions at the very end of the cooking process so that they retain their […]

Pan-seared Nantucket Cape Scallops with Shrimp

Serving: 4 Print Pan-seared Nantucket Cape Scallops with Shrimp By Great Chefs November 9, 2015 A deceptively simple saute of scallops, shrimp, artichokes, and fennel gains depth from marinating the seafood with fines herbes and Thai fish sauce, and a piquant relish. The Fines Herbes recipe can be made on its own and used to […]

Clams Al Forno

Serving: 6 Print Clams Al Forno By Great Chefs November 9, 2015 Delicious and quite simple, these clams bake in a savory brew of tomato, wine, garlic, hot pepper, and onion. Johanne Killeen prepares her Clams Al Forno in the restaurant’s signature wood-burning oven; for the home cook, this means using the highest oven heat […]

Peach Bread Pudding with Southern Comfort Cream

Serving: 4 Print Peach Bread Pudding with Southern Comfort Cream By Great Chefs November 9, 2015 Thick with peaches and cream, these bread puddings get extra punch from the Southern Comfort Cream surrounding them on the plates. Chef McCarthy uses rich brioche; you may substitute good flavorful French bread if you do not have brioche. […]

Seared Rockfish with Late Summer Beans, Tomatoes, Lemon, and Tarragon

Serving: 4 Print Seared Rockfish with Late Summer Beans, Tomatoes, Lemon, and Tarragon By Great Chefs November 9, 2015 This simple dish combines blanched vegetables tossed in lemon vinaigrette with sauteed fish and an accent of cold tomato sauce. It’s Mediterranean roots are evident: there’s even a separate recipe for preserved lemons, characteristic of Mediterranean […]

Lobster and Red Snapper in Herb Sauce

Serving: 4 Print Lobster and Red Snapper in Herb Sauce By Great Chefs November 9, 2015 This is a delicious combination of lobster and fish in which the fish fillet is wrapped around the lobster tail and the two are roasted together. The finished lobster tail and fish combination rests on a simple sauce of […]

Grilled Marinated Lamb Chops

Serving: 4 Print Grilled Marinated Lamb Chops By Great Chefs November 9, 2015 The straightforward flavor of grilled marinated lamb chops is complemented by a rich spicy black bean sauce. Begin a day ahead to allow time for the lamb to marinate. The chops are served on a bed of simple steamed rice. Ingredients Black […]

Chilled Kumquat Soup with Vanilla Sorbet

Serving: 4 Print Chilled Kumquat Soup with Vanilla Sorbet By Great Chefs November 9, 2015 The beautiful bright color of the soup, tiny kumquat slices, saturated orange taste, and creamy vanilla sorbet quenelle are an uptown version of that childhood favorite, the creamsicle. Ingredients Vanilla Sorbet Heavy (whipping) cream – 1 cup Milk – 1 […]

Lemon-soaked Pound Cake with Fruit and Chantilly Cream

Serving: 6 to 8 Print Lemon-soaked Pound Cake with Fruit and Chantilly Cream By Great Chefs November 9, 2015 Lemon juice, peach schnapps, and buttermilk give a tangy taste to rich pound cake. Nancy Forrest serves hers with fresh fruit and cream, but the cake could be served simply dusted with confectioners’ sugar, or with […]

Ahi Katsu with Wasabi-Ginger Butter Sauce

Serving: 4 Print Ahi Katsu with Wasabi-Ginger Butter Sauce By Great Chefs November 9, 2015 This is a fresh approach to a traditional Japanese dish. Panko, coarse Japanese bread crumbs, provides a crunchy crust for rare ahi, while wasabi and ginger combine with butter and cream to make a piquant — and cross-cultural — dipping […]

Crispy Chocolate Phyllo Napoleon

Serving: 4 Print Crispy Chocolate Phyllo Napoleon By Great Chefs November 9, 2015 This lovely dessert stacks chocolate-basted phyllo triangles, mocha ganache, and ginger-orange cream. Wafer-thin pear slices hide inside, and are also used as a garnish. Chef Gand uses sheets of glass as plates, decorating then with bright cranberry coulis, mango sauce, and soft […]

Red Snapper with Tomatoes, Basil, Fennel, and Lemon

Serving: 4-6 Print Red Snapper with Tomatoes, Basil, Fennel, and Lemon By Great Chefs November 9, 2015 Mediterranean flavors combine beautifully with mild red snapper. Tomatoes, fennel, and carrot are spiced with a little coriander and bay leaf to form a bed for sauteed snapper fillets. Note that the chef suggests this will serve four […]

Chocolate Brownie Souffle with Bitter Chocolate Sabayon

Serving: 6 Print Chocolate Brownie Souffle with Bitter Chocolate Sabayon By Great Chefs November 9, 2015 Served in the cups in which they are baked, these bourbon-laced rich chocolate souffles flip their lids for an extra dollop of bitter chocolate sabayon. The same sabayon is used to decorate the plates, which are then dusted with […]

Herbed Red Snapper with Caviar Aubergine, Crisp Onion Rings, and Toasted Caraway Seed Vinaigrette

Serving: 6-8 Print Herbed Red Snapper with Caviar Aubergine, Crisp Onion Rings, and Toasted Caraway Seed Vinaigrette By Great Chefs November 9, 2015 There are many recipes in this dish: the caviar aubergine, the vinaigrette, cilantro oil, confit, fish, and onion rings. When served, the layered fish “sandwich” is placed on a bed of caviar […]

Barbecued Blue Prawns with Okra, Tomato, and Corn

Serving: 4 Print Barbecued Blue Prawns with Okra, Tomato, and Corn By Great Chefs November 9, 2015 This lovely dish packs a real wallop: the barbecue sauce combines such things as allspice, cinnamon, and tamarind, and both the sauce and vegetables have a touch of Scotch bonnet pepper. Choose very large whole prawns; if these […]

Chocolate Gourmandise with Chocolate Tuile and Chocolate Sauce

Serving: 6-8 Print Chocolate Gourmandise with Chocolate Tuile and Chocolate Sauce By Great Chefs November 9, 2015 A chocoholic’s paradise: individual flourless chocolate cakes are served warm with chocolate sauce, a chocolate tuile leaf, and a scoop of vanilla ice cream. Chef Boulot garnishes hers with a dusting of cocoa and touch of gold leaf […]

Roasted Farm-raised Squab with Rosemary Sauce

Serving: 4 Print Roasted Farm-raised Squab with Rosemary Sauce By Great Chefs November 9, 2015 This elegant preparation pairs squab with butternut squash and a sauce scented with rosemary. Colorful leeks and asparagus form a ring around the squash and squab slices. You could substitute other small birds for the squab. The stocks that Chef […]

Apple-smoked Pork Loin with Caramelized Apples and Yams

Serving: 6 Print Apple-smoked Pork Loin with Caramelized Apples and Yams By Great Chefs November 9, 2015 At the Jefferson Hotel where American cooking takes center stage, Will Greenwood prepared this classic dish. Pork loin is marinated with maple syrup for 24 hours, then smoked with applewood until just slightly pink in the center. It […]

Stone Crab Cobbler with Coconut Milk, Chilies, Key Lime, and Coriander

Serving: 6 Print Stone Crab Cobbler with Coconut Milk, Chilies, Key Lime, and Coriander By Great Chefs November 9, 2015 Whether prepared as a single cobbler or small individual cobblers, Allen Susser’s South Florida specialties pack heat with hot pepper bits, ginger, and curry. Other regional crabs may be used; shrimp could also be substituted. […]

Skyscraper with Figs and Chocolate Roof

Serving: 6 Print Skyscraper with Figs and Chocolate Roof By Great Chefs November 9, 2015 You will think you deserve a construction degree after finishing this creation. Phyllo tubes are used to hold up triangular chocolate roof; melted milk chocolate serves as the “cement.” A caramel nest caps the construction. Just before it is placed […]

Bacon-wrapped Asparagus with Pepper Vinaigrette

Serving: 4 Print Bacon-wrapped Asparagus with Pepper Vinaigrette By Great Chefs November 9, 2015 Simple to make, this hot appetizer can be assembled at the last minute. Blanched asparagus bundles are wrapped with bacon, then broiled. They are served with greens and a sprinkle of feta cheese and olives. Ingredients Pepper Vinaigrette Red Bell Pepper […]

Panna Cotta

Serving: 6 Print Panna Cotta By Great Chefs November 9, 2015 Delicate, vanilla-flavored soft molds of panna cotta are afloat in a pool of raspberry puree swirled with creme fraiche. A fruit compote made with dried fruits and sweet Muscato wine decorates the plates. Ingredients Muscato Fruit Compote Dried Cranberries – 1/4 cup Dried Blueberries […]

Sauteed Scallops with Zucchini Coulis

Serving: 4 Print Sauteed Scallops with Zucchini Coulis By Great Chefs November 9, 2015 This very simple appetizer consists of a seared scallop topped with a nest of fried leek julienne and accented with a cumin-scented zucchini coulis and a pan sauce made with flamed ginger brandy. It is the prefect small bite that makes […]

Pizza Margherita Bianca

Serving: Makes 3 pizzas Print Pizza Margherita Bianca By Great Chefs November 9, 2015 This beautiful five-cheese pizza is scented with olive oil and herbs. You may put other toppings on the dough and make different versions, but this “white” pizza of cheeses and herbs is a wonderful change from “red” pizzas with meat. Ingredients […]

Chocolate Creme Brulee Sandwich

Serving: 8 Print Chocolate Creme Brulee Sandwich By Great Chefs November 9, 2015 Circles of flaky filo create a base for baked chocolate-mango cream. The stacks of filo cookies and baked cream are garnished with raspberry and mango coulis and chocolate sauce. Ingredients Cookies Filo Dough – one-fourth package Clarified Butter – 1 cup Sugar […]

Apple Risotto

Serving: 4 Print Apple Risotto By Great Chefs November 9, 2015 Paper-thin crisp apple slices which have been poached in sugar syrup and dried in a slow oven surround an apple serving “dish” filled with very finely diced cooked apple. The sauteed apple has the texture of classic rice risotto. Whipped cream and rosemary sprigs […]

Curried Tuna Tartare with Crab, Crispy Salsify, Cucumber, and Radish Oil

Serving: 4 Print Curried Tuna Tartare with Crab, Crispy Salsify, Cucumber, and Radish Oil By Great Chefs November 9, 2015 Tuna and crab meat are dressed with a mixture of curry and creme fraiche, then packed into ring molds to create the presentation. These “cakes” of tartare are garnished with crisp-fried salsify (oyster plant), and […]

Crispy Salmon Rolls

Serving: Makes 20 whole rolls Print Crispy Salmon Rolls By Great Chefs November 9, 2015 These salmon rolls are pretty, displaying pink salmon and flecks of green onion and cilantro. The salmon is cut into julienne rather than ground into paste so that its texture and color may be enjoyed. The tofu sheets are available in large supermarkets and in Asian markets. Catfish may be substituted for the salmon if desired.   Ingredients Filling Salmon fillet – 1 pound, cut in 1/4-inch julienne Water Chestnuts – 1/2 cup, coarsely chopped Cilantro Sprigs – 10, coarsely chopped Green Onions – 2 to 3, slivered Ginger – 1/4 cup, finely shredded Salt […]

Spice-crusted Yellowfin Tuna with Confit of Spinach and Yellow Bell Pepper Sauce

Serving: 4 Print Spice-crusted Yellowfin Tuna with Confit of Spinach and Yellow Bell Pepper Sauce By Great Chefs November 9, 2015 Indian spices add tang to seared tuna steaks which are chilled and served with a yellow bell pepper sauce containing turmeric and molds of wilted spinach. It’s a wonderful and unusual way to serve […]

Juanita Cake

Serving: 8 to 10 Print Juanita Cake By Great Chefs November 9, 2015 Chocolate and banana star in this pretty cake, which has a heart of chocolate genoise, hidden banana pieces, caramel, and ganache under a chocolate glaze spiked with teardrop-shaped pastilles of still more chocolate. Reserved caramel sauce is used to garnish the serving […]

Bouillabaisse de OnJin

Serving: 6 Print Bouillabaisse de OnJin By Great Chefs November 9, 2015 This bouillabaisse is true to the Mediterranean classic: local fish and shellfish cooked in a saffron-laced stock. The local ingredients add the Hawaiian touch. Ingredients Fish Marinade Dry white wine – 1 cup Saffron Threads – 1/4 teaspoon Fresh lemon juice – 1/2 […]

Pan-seared Salmon with Jicama Relish

Serving: 8 Print Pan-seared Salmon with Jicama Relish By Great Chefs November 9, 2015 Working for CFT (and taped at Zale-Lipshy Hospital’s kitchens), Chef Gielisse finds ways to make food both healthful and tempting. This dish is a poster-child for his style, colorful, delicious, and simple. Prepare the jicama relish a day ahead to allow […]

Fresh-cracked Conch with Vanilla-Rum Sauce and Spicy Black Bean Salad

Serving: 6 Print Fresh-cracked Conch with Vanilla-Rum Sauce and Spicy Black Bean Salad By Great Chefs November 9, 2015 The conch is pounded for tenderness before it is delicately fried and served with a picante salad of black beans and mango. The vanilla-rum sauce is a decidedly tropical treat. Ingredients Black Bean Salad Dried Black […]

Lamb Chops with Goat Cheese-Macaroni Souffle

Serving: 6 Print Lamb Chops with Goat Cheese-Macaroni Souffle By Great Chefs November 9, 2015 You haven’t had macaroni and cheese till you’ve had this souffle of macaroni and goat cheese, served with sauteed lamb chops and garnished with peas and tiny onions. When the recipe calls for Frenched lamb chops, it is telling you […]

Roasted Marinated Long Island Duck with Duck Liver Crostini

Serving: 2 Print Roasted Marinated Long Island Duck with Duck Liver Crostini By Great Chefs November 9, 2015 This earthy dish uses an intense marinade for the duck, which is sauced with a flavorful reduction of duck stock and red wine with green olives. The escarole and crostini are the perfect final touches for this […]

Apple and Almond Tart

Serving: 8 to 10 Print Apple and Almond Tart By Great Chefs November 9, 2015 In this cunning variation on the caramelized apple tart, the pastry crust is layered with almond cream and topped with apple pieces cooked in a creamy caramel sauce. Caramelized apples for grown-ups! Ingredients Caramelized Apples Fuji or black Jonathan apples […]

Terrine of Squab Breast and Wild Mushrooms

Serving: 6 to 8 Print Terrine of Squab Breast and Wild Mushrooms By Great Chefs November 9, 2015 This terrine is notable not only for its use of squab, but also for its separate layering of the kinds of wild mushrooms, using gelatin to preserve the juices of each. Ingredients Whole Squab Breasts – 4 […]

Goat Cheese Cobbler

Serving: 8 Print Goat Cheese Cobbler By Great Chefs November 9, 2015 Though it borrows the name of a popular dessert, this is a savory appetizer from start to finish. The sauce of fresh fruit juices in balsamic vinegar provides a perfect contrast to the creamy cheese filling. Ingredients Crust Unbleached All-purpose flour – 3 […]

Feuillant of Fresh Berries with Mango-Raspberry Coulis

Serving: 6 Print Feuillant of Fresh Berries with Mango-Raspberry Coulis By Great Chefs November 9, 2015 Imagine a well of puff pastry, filled with crème Chantilly and fresh berries, and you will understand the appeal of this dessert. Wedges of nectarine and three different sauces garnish each plate. The sauces may be simple, strained fruit […]

Grilled Scallops on Silver Dollar Blini

Serving: 4 Print Grilled Scallops on Silver Dollar Blini By Great Chefs November 9, 2015 Here’s a dish that captures the elegance of czarist Russian in both content and presentation. Keep in mind that the lemon vodka mignonette is an excellent sauce for any grilled fish or shellfish. Ingredients Blini Batter Buckwheat Flour – 1/2 […]

Alligator Stir-fry

Serving: 4 Print Alligator Stir-fry By Great Chefs November 9, 2015 Alligator meets its match in this Chinese-Louisiana dish. The sweet white meat is a beautiful contrast to the spicy, salty, and earthy Asian seasonings. Ingredients Alligator and Marinade Alligator Meat – 1 pound, (tail loin preferred), completely trimmed Cornstarch – 2 tablespoons Peanut Oil […]

Napoleon of Tropical Fruit

Serving: 8 Print Napoleon of Tropical Fruit By Great Chefs November 9, 2015 This tropical interpretation of the napoleon consists of passion fruit and Key lime curds, white chocolate mousse, and phyllo dough triangles served with a sauce of passion fruit seeds and raspberries. Both the curds and the mouse must be made the day […]

Semolina and Goat Cheese Dumpling

Serving: 6 Print Semolina and Goat Cheese Dumpling By Great Chefs November 9, 2015 The robust flavors of the Italian countryside are featured in these filled dumplings, which are topped with a tomato-mushroom ragout and garnished with grilled fennel. Ingredients Roasted Tomatoes Plum (Roma) Tomatoes – 6 Olive Oil – 1 tablespoon Salt and freshly […]

Lamb with Spring Vegetables

Serving: 4 Print Lamb with Spring Vegetables By Great Chefs November 9, 2015 Young spring lamb should be used in this dish, which consists of layers of sliced lamb loin, caramelized turnips, and a mixture of braised vegetables. A sauce of rich flavored lamb stock is the final touch. Ingredients Lamb Loins – two, 1-pound, […]

White Pepper Ice Cream with Bananas

Serving: 4 to 6 Print White Pepper Ice Cream with Bananas By Great Chefs November 9, 2015 A lovely surprise: an ice cream seasoned with ground white pepper and served on a bed of orange-glazed bananas. This ice cream would be a wonderful touch with any fruit. You could also mix fennel with the peppercorns […]

Earl Grey Sorbet with Fresh Berries

Serving: 8 Print Earl Grey Sorbet with Fresh Berries By Great Chefs November 9, 2015 Earl Grey tea, scented with oil of bergamot, makes a subtle and refreshing sorbet to serve with sugar-coated fresh berries. This is a wonderful way to serve season fresh fruits. Ingredients Water – 3-1/4 cups Sugar – 1-1/2 cups Earl […]

Saddle of Lamb with Pesto and Fingerling Potato, Baby Artichoke, and Oven-dried Tomato Ragout

Serving: 4 Print Saddle of Lamb with Pesto and Fingerling Potato, Baby Artichoke, and Oven-dried Tomato Ragout By Great Chefs November 9, 2015 In this elegant preparation, a pesto mixture is used to stuff the lamb loins, which are served with a sauce of white wine and veal stock, and a marvelous quick vegetable ragout. […]

Redfish with Shrimp and Crab Roasted-Pepper Butter and Pumpkin Seeds

Serving: 4 Print Redfish with Shrimp and Crab Roasted-Pepper Butter and Pumpkin Seeds By Great Chefs November 9, 2015 A shrimp and crab butter made with beurre blanc and a roasted pepper puree with pumpkin seeds combine the glories of two great cuisines — French and Mexican — in this colorful dish. Ingredients Roasted Tomato […]

Charlotte aux Fruits

Serving: Makes 1 cake; 12 slices Print Charlotte aux Fruits By Great Chefs November 9, 2015 This traditional French dessert draws its fresh flavor from strawberries, peaches, and kiwi fruits, all coated with an apricot glaze. Filled with vanilla-cheese custard, it is colorful and bright. Ingredients Sponge Cake and Ladyfingers Egg Whites – 8 Granulated […]

Charred Rare Tuna with Radish Salad and Soy-Ginger Vinaigrette

Serving: 4 Print Charred Rare Tuna with Radish Salad and Soy-Ginger Vinaigrette By Great Chefs November 9, 2015 Coat and sear the tuna one day in advance for this beautiful Asian-flavored salad, and chill overnight. After it is charred, the tuna is cut into very thin slices and served with a colorful salad. Ingredients Tuna […]

Roasted Eggplant and Scallop Pie Provencal

Serving: 4 Print Roasted Eggplant and Scallop Pie Provencal By Great Chefs November 9, 2015 Toasted bread slices are topped with eggplant rounds and a mound of ratatouille-like filling. Scallops are used to “shingle” the tops of the pies, and are then covered with bread crumbs and roasted. Todd English uses large wood-burning ovens to […]

Roast Bahamian Lobster with Chili, Saffron, Vanilla, and Rum

Serving: 6 Print Roast Bahamian Lobster with Chili, Saffron, Vanilla, and Rum By Great Chefs November 9, 2015 Bahamian lobsters, unlike their northern kin, have no claws. Either type of lobster will work in this recipe, in which Caribbean cooking establishes a beachhead in South Florida. Ingredients Green Papaya Slaw Green Papaya – 1 medium […]

Venison with Spelt-Corn Relish and Asparagus

Serving: 4 Print Venison with Spelt-Corn Relish and Asparagus By Great Chefs November 9, 2015 This venison dish combines some surprising ingredients: raisins, Cognac, and rhubarb for a tangy-sweet sauce, and corn, bell pepper, and spelt, an ancient grain, for a colorful relish. Ingredients Spelt-Corn Relish Spelt – 1 cup (available in natural foods stores) […]

Chocolate Rum Truffle Cake

Serving: 10 Print Chocolate Rum Truffle Cake By Great Chefs November 9, 2015 A host of popular flavors — almond, vanilla, and raspberry, along with chocolate and rum — take on a variety of roles in this big production number. This dessert is almost a course in the art of pastry making all by itself. […]

Salmon Salad with Avocado Vinaigrette and Corn Salsa

Serving: 6 Print Salmon Salad with Avocado Vinaigrette and Corn Salsa By Great Chefs November 9, 2015 A Pacific Northwest salad with Southwest flavors makes a fine lunch or even a supper entree. Crisp fried shallots add a surprise crunch. To use as a first course, cut the recipe in half. Ingredients Avocado Vinaigrette Avocados […]

Roasted Baby Rack of Lamb with Stuffed Sweet Mini-Peppers and Eggplant Cake, with Rosemary-Carrot Au Jus

Serving: 4 Print Roasted Baby Rack of Lamb with Stuffed Sweet Mini-Peppers and Eggplant Cake, with Rosemary-Carrot Au Jus By Great Chefs November 9, 2015 This very Mediterranean dish draws its flavors from both shores of that inland sea, and tops everything off with a brilliant sauce of reduced carrot juice, lamb stock, and rosemary. […]

Poached Pear and Plum Flan with Mango-Ginger Coulis

Serving: 6 Print Poached Pear and Plum Flan with Mango-Ginger Coulis By Great Chefs November 9, 2015 A shortbread crust and an almond paste filling are the base for this elegant flan of pears and plums, which is served with a sauce of fresh mango, rum, and ginger. Ingredients Shortbread Dough Unbleached All-purpose flour – […]

Grilled Onion Flatbread with Fennel-cured Salmon and Chive Creme Fraiche

Serving: 8 Print Grilled Onion Flatbread with Fennel-cured Salmon and Chive Creme Fraiche By Great Chefs November 9, 2015 Onion flatbread is served with paper-thin slices of cured salmon, an herb salad, and creme fraiche. This is a wonderful dish to prepare ahead of time, then grill and assemble at the last minute. The salmon […]

Crème Brulée

Serving: 16 Print Crème Brulée By Great Chefs November 9, 2015 This is award-winning pastry chef Gale Gand’s recipe for her crème brulee base, a rich custard baked in a water bath. The baked custards are chilled; when you are ready for dessert, bring out the number you need, gild with caramelized sugar, and garnish […]

Aunt Irma’s Banana-Pecan Beignets

Serving: 6 Print Aunt Irma’s Banana-Pecan Beignets By Great Chefs November 7, 2015 This delicious dessert might be the ultimate comfort food. Ingredients Goat’s Milk Lime Dipping Sauce Sugar – 3 cups Cream of Tartar – 1⁄2 teaspoon Water – 1 cup Goat’s milk – 3 cups (alt. whole milk)) Juice of 3 limes Beignets […]

Herb-crusted Prawns with Warm Mushroom and Potato Salad

Serving: 6 Print Herb-crusted Prawns with Warm Mushroom and Potato Salad By Great Chefs November 4, 2015 Chef Monique Barbeau draws on the bounty of the Pacific Northwest for this appetizer, combining a melange of mushrooms with roasted potato slices to create a salad to pair with prawns crusted with mixed chopped fresh herbs. If […]

Crispy Potato and Sweetbread Napoleon with Mushroom Coulis

Serving: 2 Print Crispy Potato and Sweetbread Napoleon with Mushroom Coulis By Great Chefs November 4, 2015 Silky sweetbreads are layered with crisp potato rectangles and crisp fried arugula leaves. The mushroom coulis is the perfect foil for this earthy dish. All components of the dish may be done ahead of time and reheated at […]

Grilled Prunes Stuffed with Goat Cheese and Wrapped in Prosciutto

Serving: 4 Print Grilled Prunes Stuffed with Goat Cheese and Wrapped in Prosciutto By Great Chefs November 4, 2015 Chef Machado stuffs fresh prune plums with goat cheese, then snugly wraps the fruit in Prosciutto ham and grills them over a wood fire. The cheese softens; the Prosciutto crisps, lending variety to the textures. You […]

Wild Georgia Mushrooms in Tennessee Whiskey Custard with Crispy Noodles

Serving: 6 Print Wild Georgia Mushrooms in Tennessee Whiskey Custard with Crispy Noodles By Great Chefs November 4, 2015 This vegetable dish uses eggs but no meat. Fennel adds an interesting note to oyster and shiitake mushrooms. Use any mixture of fresh mushrooms you find in your market. Ingredients Butter – 1 tablespoon Shallot – […]

Blackberry and Nectarine Tart with Ginger-Macadamia Nut Ice Cream

Serving: 10 Print Blackberry and Nectarine Tart with Ginger-Macadamia Nut Ice Cream By Great Chefs November 4, 2015 Not only is this pretty, it is a wonderful combination of flavors. A spiced nut tart crust holds the blackberry and nectarine filling, so that each bite melds the fruit flavor with spices, silky filling with crunchy […]

Lemon Cream Cappuccino

Serving: 6 Print Lemon Cream Cappuccino By Great Chefs November 4, 2015 It helps to have a cool kitchen and cool hands when you create chocolate pieces like these little cups. Once you have mastered them, the cups can be used to hold a variety of fillings. Here they are used to present coffee-flavored sabayon […]

Crispy Walleye with Ginger-pickled Cucumber Ribbons and Smoked Garlic Cream

Serving: 6 Print Crispy Walleye with Ginger-pickled Cucumber Ribbons and Smoked Garlic Cream By Great Chefs November 4, 2015 Kevin Cullin piles layer upon layer of flavor on a simple crusted walleye fillet. Pickled cucumber ribbons and onions support the fish, which is crusted with buttermilk and coarse bread crumbs. The plates are drizzled with […]

Chocolate Valencia

Serving: Makes 1 cake Print Chocolate Valencia By Great Chefs November 4, 2015 Chocolate bavarian is layered between vanilla genoise with orange liqueur syrup. The torte is wrapped in a laminated orange roulade, and shimmers with orange jelly on top. Puffs of whipped cream and tri-colored chocolate lattice garnishes complete presentation. Ingredients Roulade Egg Yolks […]

Smoked Onion and Chanterelle-Goat Cheese Strudel

Serving: 6 Print Smoked Onion and Chanterelle-Goat Cheese Strudel By Great Chefs November 4, 2015 Every bit of this dish is delicious and raised above average. The onions are smoked, adding a layer of flavor. The strudel dough is made with sour cream and incorporates herbs. The filling includes fresh thyme and sherry. Sharp arugula […]

Sugar-crusted Strawberry Chiboust Mousse Fantasy

Serving: 4 Print Sugar-crusted Strawberry Chiboust Mousse Fantasy By Great Chefs November 4, 2015 Spectacular chocolate and vanilla designs draw attention to these pretty molds, creamy Chiboust creams bordered with strawberry slices and topped with a crisp sugar crust. This dessert takes its name from the pastry chef best known for the creation of Gateau […]

Ahi with Miso Eggplant and Tomato-Ginger Jam

Serving: 4 Print Ahi with Miso Eggplant and Tomato-Ginger Jam By Great Chefs November 4, 2015 Seared tuna triangles star in a plate filled with Asian tastes. Miso paste crowns Japanese eggplant slices; roasted shiitakes carry the extra zing of soy-orange-ginger marinade. Truffles contribute their earthly delights. Chef Elka uses red wine sauce to unite […]

Lobster Ravioli with Artichoke-Tomato Sauce

Serving: 4 Print Lobster Ravioli with Artichoke-Tomato Sauce By Great Chefs November 4, 2015 Red, white, and green ravioli filled with herbed lobster and goat cheese brighten each plate. The Artichoke-Tomato Sauce that anchors the pasta could also be made in quantity and served with any type of pasta and bits of lobster, shrimp, or […]

Chocolate-Raspberry Tamales with White Chocolate Ice Cream

Serving: Makes 20 tamales Print Chocolate-Raspberry Tamales with White Chocolate Ice Cream By Great Chefs November 4, 2015 What a creative surprise — open the tamales and chocolate cake and raspberries nestle inside. As a bonus, Chef Dahlstrom includes his recipe for white chocolate ice cream. Ingredients Fudge Sauce Heavy (whipping) cream – 1 cup […]

Quail Stuffed with Risotto

Serving: 6 Print Quail Stuffed with Risotto By Great Chefs November 4, 2015 Plump quail filled with sausage-risotto stuffing are roasted to a deep, rich brown color and sauced with a stock reduction. They are served with glazed carrots and caramelized pearl onions. Ingredients Risotto Stuffing Arborio rice – 1/2 cup Water – 4 cups […]

Loin of Black Bear Wrapped in Wild Mushrooms with Lentil-Orzo Cake

Serving: 4 Print Loin of Black Bear Wrapped in Wild Mushrooms with Lentil-Orzo Cake By Great Chefs November 4, 2015 Bear meat, while not found in the average supermarket, is available in some localities. It is prized for its flavor. You may substitute venison, buffalo, or even tenderloin steaks for the bear in this delectable […]

Pineapple Napoleon with Coconut Sherbet and Tahitian Vanilla Sauce

Serving: 4 Print Pineapple Napoleon with Coconut Sherbet and Tahitian Vanilla Sauce By Great Chefs November 4, 2015 This elaborate and beautiful dessert combines pineapple and coconut in pineapple-shaped napoleons, accompanied by coconut sherbet. Diplomate cream is pastry cream lighted with whipped cream; for this dessert, it is flavored with pineapple puree and used to […]

Clay Pot of Fish and Shellfish with Rice Noodles and Thai Broth

Serving: 6 to 8 Print Clay Pot of Fish and Shellfish with Rice Noodles and Thai Broth By Great Chefs November 3, 2015 Fresh fish and shellfish cooked in a stock scented with Asian spices and spiked with Thai peppers arrive at the table in a large clay pot. The pot, which has been heated […]

Kasu Oregon Spot Prawns with Chinese Pickled Cucumbers

Print Kasu Oregon Spot Prawns with Chinese Pickled Cucumbers By Great Chefs November 3, 2015 Skewered and grilled, these marinated prawns have a decidedly Eastern flavor. They are marinated in kasu and served with pickled cucumbers. Kasu is a paste made from the lees of sake pressings. Highly flavorful, it can be obtained at Asian […]

Fruit Crisp

Serving: 4 Print Fruit Crisp By Great Chefs November 3, 2015 This is a contemporary fruit crisp, with the topping cooked separately and set alongside the fruit on the plate. With fruit and oatmeal, could this possibly pass for breakfast? Ingredients Topping Pecans – 1/2 cup, chopped Oatmeal – 1/6 cup Flour – 1/4 cup […]

Pear Tart Tatin

Serving: 8 Print Pear Tart Tatin By Great Chefs October 27, 2015 This is a lovely version of one of the most famous French desserts, an upside-down apple tart created by the Tatin sisters of Orleans. Instead of the traditional pie crust dough and apples, Chef Michael Uddo substitutes puff pastry and pears. Ingredients Unsalted […]

Chocolate and Chestnut-Rum Cream with Chestnut Compote

Serving: 15 Print Chocolate and Chestnut-Rum Cream with Chestnut Compote By Great Chefs October 21, 2015 Surprise each guest with a personal gift, chestnut-rum cream wrapped in chocolate and served in a pool of chestnut compote. While the basic dessert, chestnut-rum cream, is relatively simple, the technique for wrapping each one in a thin sheet […]

Pan-roasted Pork Chop with Cinnamon–Rhubarb Sauce and Wild Rice Sauté

Serving: 2 Print Pan-roasted Pork Chop with Cinnamon–Rhubarb Sauce and Wild Rice Sauté By Great Chefs October 21, 2015 The wonderful fresh rhubarb of late spring lends its tart notes to an unusual sauce for pork. The same sauce would also be wonderful with any type of game or game birds. Accompanying the pork is […]

Chipotle-marinated Grilled Pork Chop with Fried Corn Sauce, Vidalia Onion Pudding, and Swiss Chard

Serving: 4 Print Chipotle-marinated Grilled Pork Chop with Fried Corn Sauce, Vidalia Onion Pudding, and Swiss Chard By Great Chefs October 20, 2015 Corn and pork are popular ingredients in Southern cooking — but this dish is definitely a new twist. The Vidalia onion pudding could be served with many other main dishes. While any […]

Gingerbread House

Yield: 1 Print Gingerbread House By Great Chefs October 20, 2015 The sight of a real gingerbread house awakens all the wonderful family Yuletide emotions. You can create a small traditional house, go all out on a sprawling mansion, or even re-create your own house to amuse the family. Commercial molds and cookie cutters for […]

Lobster Cocktail with Roasted Garlic Mashed Potatoes

Serving: 4 Print Lobster Cocktail with Roasted Garlic Mashed Potatoes By Great Chefs October 20, 2015 Risotto has become a popular appetizer. Rick Tramonto spins the idea with roasted garlic mashed potatoes, adding fresh herbs and lobster to create an appetizer which is creamy with bright bits of flavor. In his restaurant he garnishes this […]

Provencal Fig Tart with Cognac Crème Anglaise and Caramel Sauce

Serving: 8 to 10 Print Provencal Fig Tart with Cognac Crème Anglaise and Caramel Sauce By Great Chefs October 20, 2015 Hearty country flavors are beautifully blended in this glistening rosy tart. Goat cheese, nutmeg, cinnamon, and Cognac combine wonderfully with the fresh figs. The crust, with its ground almonds, does not have to be […]

Lynchburg Lemonade Tart

Serving: 4 Print Lynchburg Lemonade Tart By Great Chefs October 20, 2015 Crisp chocolate tuile cones hold silky lemon curd flavored with, of all things, Jack Daniel’s whiskey. The tart lemon and smooth whiskey are a wonderful combination. Plan ahead: the candied lemon wheel garnish is best when made three days ahead of time and […]

Crispy Dungeness Crab Cakes

Serving: 5 Print Crispy Dungeness Crab Cakes By Great Chefs October 20, 2015 Hot crisp-fried crab cakes top a cool citrus-dressed salad and tomato slices. Aioli spiked with red pepper flakes is drizzled over the crab cakes. Dungeness crab rules in Oregon, but you could substitute local fresh crab meat of other varieties. Ingredients Crab […]

Smoked Lobster with Chinese Noodle Cake and Tarragon Butter

Serving: 2 Print Smoked Lobster with Chinese Noodle Cake and Tarragon Butter By Great Chefs October 19, 2015 All sorts of wonderful flavors and textures are combined in this deceptively simple dish. Smoking the lobster enhances the natural affinity of lobster, butter, and tarragon. The lobster is accompanied by crisp noodle cake wedges. Ingredients Tarragon […]

Caponata Charlottes with Goat Cheese and Smoked Eggplant Mousse

Serving: 4 Print Caponata Charlottes with Goat Cheese and Smoked Eggplant Mousse By Great Chefs October 19, 2015 Long thin strips of eggplant are roasted and used to wrap ramekins or molds of caponata and goat cheese. The molds are served with quenelles of eggplant mousse. Chef Paul Gaylor uses 18-year-old balsamic vinegar for his […]

Shark Hash

Serving: 4 Print Shark Hash By Great Chefs October 19, 2015 Marcus Wesch adds peppery notes to his shark hash-filled spring rolls with a Bermuda hot pepper and nasturtium leaves, which are similar in taste if not texture to watercress. The crispy spring rolls are served with dressed greens, carrot curls, and a bright touch […]

Baked Seasonal Fruit

Serving: 4 Print Baked Seasonal Fruit By Great Chefs October 19, 2015 An eggy pasta dough seals a casserole while fruit is baking with vanilla bean halves. Almond cakes made of brioche soaked with almond-flavored milk are served with the warm fruit and garnished with a vanilla bean half and verbena sprig. The combination of […]

Venison in Sour Cream Dough with Elderberry Sauce

Serving: 4 to 6 Print Venison in Sour Cream Dough with Elderberry Sauce By Great Chefs October 19, 2015 Rich sour cream pastry and venison farce wrap a rosy venison fillet. Slices are served in a pool of elderberry sauce, a somewhat tart taste that is the perfect foil for the venison. Ingredients Sour Cream […]

Poached Pear in Red Fruit Purée

Serving: 4 Print Poached Pear in Red Fruit Purée By Great Chefs October 19, 2015 Painted tuiles arch over fanned pear slices which have a bright margin of red along each side from the strawberry poaching liquid. Bright orange passion fruit sorbet centers the presentation. The recipe will make extra tuiles, but because they are […]

Jumbo Sea Scallops and Ratatouille

Serving: 4 Print Jumbo Sea Scallops and Ratatouille By Great Chefs October 19, 2015 Huge sea scallops are seared quickly and served with quenelles of ratatouille. The fine dice preferred for the ratatouille ingredients is called brunoise; it is about 1/8 of an inch on all sides. The unusual garnish is a standing “shark’s fin” […]

Fried Pear Dumplings with Stewed Pears

Serving: 4 Print Fried Pear Dumplings with Stewed Pears By Great Chefs October 19, 2015 Golden fried sweet dumplings contain bites of pear and almond. Sprinkled with confectioner’s sugar, they are accompanied by fruit and a spiced red wine sauce. Select fruit based on what is available; in winter, even frozen fruit will work for […]

Selection of Carinthian Ravioli

Serving: 4 Print Selection of Carinthian Ravioli By Great Chefs October 19, 2015 The ability to make these hand-stuffed and sealed ravioli was once one of the marks of a young woman’s promise as a future wife. The ravioli are plump with filling and are assembled with the dexterous cooperation of both hands, one gently […]

Chocolate Tart

Serving: 5 – 6 Print Chocolate Tart By Great Chefs October 19, 2015 Perfect chocolate tarts are flecked with specks of gold leaf. Inside, at the bottom, is a surprise layer of orange marmalade. Edible gold leaf may be purchased from www.ediblegold.com — or you can garnish the tarts with candied orange rind or a […]

Pan-fried Marinated Cornish Game Hens with Ratatouille on Arugula Salad

Serving: 4 Print Pan-fried Marinated Cornish Game Hens with Ratatouille on Arugula Salad By Great Chefs October 19, 2015 Cornish hens are served in a new way when sliced and placed over a ratatouille mold. This dish draws its flavors from the French region of Provence where the vegetables used in the ratatouille can vary […]

Iced Lemon and White Chocolate Parfait With Pink Grapefruit and Champagne

Serving: 8 Print Iced Lemon and White Chocolate Parfait With Pink Grapefruit and Champagne By Great Chefs October 19, 2015 In French, parfait means “perfect” which is how you will view this frozen custard dessert after just one bite. Although simple to assemble, the presentation is striking. Ingredients Parfait Granulated Sugar – 3/4 cup Water […]

Apple-Ricotta Dumplings

Serving: 8 Print Apple-Ricotta Dumplings By Great Chefs October 19, 2015 Rolled in finely chopped hazelnuts , these apple-ricotta dumplings are sur to please dessert-lovers who delight in a unique combination of flavors . Ingredients Dumplings Unsalted Butter – 1/4 cup + 1 tablespoon, room temp. Eggs – 2, beaten Semolina – 1/2 cup Sweet […]

Saint-Pierre (John Dory) with Fennel and Confit

Serving: 4 Print Saint-Pierre (John Dory) with Fennel and Confit By Great Chefs October 19, 2015 A popular saltwater favorite in Europe, Saint-Pierre (St. Peter’s fish, or John Dory) is a firm white fish, flaky in texture and mild in flavor. Here it is cradled in baby vegetables and garnished with basil dressing. Any similar […]

Croustillants of Banana, Mango, and Mint

Serving: 4 Print Croustillants of Banana, Mango, and Mint By Great Chefs October 19, 2015 When Chef Eric Deblonde was in Kenya, West Africa, he was smitten with the flavor and fragrance of the fruit. This served as his inspiration for this simple but exotic and sensuous dessert. Brik (or briq) is a Tunisian pastry […]

Saddle of Venison in Juniper Cream Sauce au Gratin with Mushrooms, Served with Red Cabbage and Sliced Bread Dumplings

Serving: 4 Print Saddle of Venison in Juniper Cream Sauce au Gratin with Mushrooms, Served with Red Cabbage and Sliced Bread Dumplings By Great Chefs October 19, 2015 This entrée makes a big impression because the centerpiece is venison. Actually, the venison is the easiest and quickest part of the meal to cook. Farm-raised venison […]

Fresh Autumn Fruits Roasted in Tahitian Vanilla with Crunchy Tulip Cups

Serving: 4 Print Fresh Autumn Fruits Roasted in Tahitian Vanilla with Crunchy Tulip Cups By Great Chefs October 19, 2015 Crisp tulip cups made with powdered almonds hold a mixture of fruits which have been cooked and caramelized in light sugar caramel. The pan is deglazed with a lemon-water mixture and drizzled over the fruit […]

Roasted Squab with Peppermint Oil and Wild Mushroom Risotto

Serving: 4 Print Roasted Squab with Peppermint Oil and Wild Mushroom Risotto By Great Chefs October 19, 2015 Peppermint oil is a rare commodity, but essential to the flavor of this dish, so a recipe is given. Store the oil refrigerated. Unused oil makes a great seasoning for lamb and chicken. Squabs are young pigeons, […]

Jellied Duck with Potato Bread

Serving: 4 Print Jellied Duck with Potato Bread By Great Chefs October 19, 2015 This is a signature dish at Steirereck: a bowl of duck meat, duck terrine, and duck hearts in a clear duck jelly, served family-style with slices of toasted bread filled with potato. It takes a lot of time — the duck […]

Roasted Rabbit with Onion Gravy

Serving: 4 Print Roasted Rabbit with Onion Gravy By Great Chefs October 19, 2015 Rabbit is an unusual meat for most Americans, but loved throughout much of the world. Rabbit is available in most large supermarkets, although often frozen. Chef Sonnleitner’s rabbit dish features slices of rabbit topped with sautéed onion gravy, served with tomato-filled […]

Roast Duck with Fruit

Serving: 4 Print Roast Duck with Fruit By Great Chefs October 19, 2015 In this unusual preparation, the legs and breasts go separate ways. The legs are cooked for six to seven hours in very low heat. The breast is prepared very close to serving time and seared, then roasted. The pieces are reunited on […]

Stuffed Loin of Lamb with Smoked Bacon, Basil, and Mushroom

Serving: 6 Print Stuffed Loin of Lamb with Smoked Bacon, Basil, and Mushroom By Great Chefs October 19, 2015 Rare lamb loin and fillet are rolled with bacon, basil, and duxelles in puff pastry. The slices are served on discs of turnip and potato gratin and sauced with reduced lamb stock. The bacon adds a […]

Sautéed Prawns in Yellow Curry Paste on Shimani Rice

Serving: 4 Print Sautéed Prawns in Yellow Curry Paste on Shimani Rice By Great Chefs October 19, 2015 Asian flavors are deliciously combined in a stir-fried filling of vegetable brunoise with oyster sauce, soy sauce, and mirin, served in crispy won ton wrapper cups and topped with a curried shrimp. Doubled, the shrimp portion of […]

Pistachio Shortbread Biscuits with Strawberries

Serving: 10 Print Pistachio Shortbread Biscuits with Strawberries By Great Chefs October 19, 2015 Pistachio shortbread biscuits are topped with crème brûlée that has been infused with lemon verbena. Strawberry sorbet and wild fresh strawberries complete this dessert. Ingredients Pistachio Shortbread Biscuits Unsalted Butter – 1/2 cup Powdered Sugar – 6 tablespoons Pistachio paste – […]

Saddle of Venison

Serving: 4 Print Saddle of Venison By Great Chefs October 19, 2015 Venison steaks, scented with thyme and rosemary, are served with butter-fried slip noodles. Chef Christian Golles’ entree includes two hard-to-find items for U.S. Cooks — birdberries, and black walnut slices. Both add sharp, bitter notes to the dish. Birdberries are soaked in water […]

Le Coq Hardi Smokies

Serving: 4 Print Le Coq Hardi Smokies By Great Chefs October 19, 2015 Chef John Howard notes that this hot, golden brown dish has been a Coq Hardi signature for over two decades. Tomato concasse and smoked haddock are layered under heavy cream and cheese and baked, melting the ingredients into a whole which is […]

Spicy Bavarois

Serving: 6 to 8 Print Spicy Bavarois By Great Chefs October 19, 2015 What a lovely an unusual dessert, a spicy cake and cinnamon tea mousse combination that is dressed with gilded spices. Pastry Chef Mara Rocha Mello makes good use of flavored tea bags to create her mousse; it is an idea which could […]

Mango Mousse in a Pineapple Boat

Serving: 2 Print Mango Mousse in a Pineapple Boat By Great Chefs October 19, 2015 Mango mousse is beautifully presented in a fresh pineapple boat. This dessert is popular in Bolivia, where mangos are plentiful. Ingredients Powders Mangoes – 2, peeled and pitted Fresh mint sprigs – 2 Fresh Pineapple – 1 Mango Powder – […]

Mosaic of Sole, Salmon and Leek

Serving: 11 to 12 Print Mosaic of Sole, Salmon and Leek By Great Chefs October 19, 2015 This terrine is especially refreshing served in the summertime as a chilled first course. Black sole and salmon fillets are layered in the terrine along with scallions and an egg-herb mixture. Ingredients Black Sole Fillets – 1-1/4 pounds, […]

“Moor in a Shirt” (Chocolate Soufflés)

Serving: 5 – 6 Print “Moor in a Shirt” (Chocolate Soufflés) By Great Chefs October 19, 2015 These delicious chocolate soufflés are coated with silky ganache. When cut the soft centers spill out. Chef Karl Weiser garnishes them with fresh fruit and whipped cream. Be careful when grinding the almonds as too much heat from […]

Lobster with Fresh Grains and Aromatic Herbs

Serving: 4 Print Lobster with Fresh Grains and Aromatic Herbs By Great Chefs October 19, 2015 Elegant, unusual, and lovely — Chef Francis Chaveau’s appetizer begins with a base of crunchy grains on which he arranges lobster which has been cooked in a court bouillon. He garnishes the plate with a tiny dice of fresh […]

Sacher Parfait with Strawberries

Serving: 6 Print Sacher Parfait with Strawberries By Great Chefs October 19, 2015 Sweet frozen parfaits flavored with a little chocolate, nougat, and brandy are served with fresh strawberries. Nougat is available from baker’s supply stores; it is a creamy candy made of caramelized sugar and nuts. The parfaits may be frozen in tall ramekins […]

Sautéed Rockfish on Arugula with Scallop-Lobster Tortellini

Serving: 4 Print Sautéed Rockfish on Arugula with Scallop-Lobster Tortellini By Great Chefs October 19, 2015 Simple sautéed fresh fish is served on a bed of arugula — “melted,” says Chef Steve Young; we would say wilted. The scallop-lobster tortellini could make a separate appearance all by themselves as an appetizer. Ingredients Tortellini Pasta All-Purpose […]

Zucchini Cream with Crayfish and White Truffle

Serving: 4 Print Zucchini Cream with Crayfish and White Truffle By Great Chefs October 18, 2015 A puree of zucchini anchors enormous crawfish which have been cooked with bay leaves, juniper berries, and peppercorns. Chef Hanner gets his huge crawfish from Turkey. Smaller domestic crawfish may be used (double the quantity per person); large prawns […]

Nectarine-Apple Tart with Pecans and Pistachios

Serving: 4 Print Nectarine-Apple Tart with Pecans and Pistachios By Great Chefs October 18, 2015 This creative version of fruit tarts turns everything inside out. Caramelized fruit is mounded in shallow soup plates, then surrounded by a ring of caramel sauce. The crust of the tart is turned into long thin tuiles which are placed […]

Breast of Chicken with Herb and Cumin Filling and Thyme Sauce

Serving: 8 Print Breast of Chicken with Herb and Cumin Filling and Thyme Sauce By Great Chefs October 18, 2015 Chicken is new again with a wonderful stuffing of butter, herbs, and bread crumbs scented with cumin. It is served on a buttery sauce with thyme. This is a dish that makes you rethink common […]

Velours de Tomate “Grappa” and Zucchini Spaghetti with Shellfish

Serving: 4 Print Velours de Tomate “Grappa” and Zucchini Spaghetti with Shellfish By Great Chefs October 18, 2015 This is a delicious mixture of shellfish, flavored with herbs and served with a fresh tomato sauce that carries a kick. By using a Japanese-style mandoline and cutting the zucchini lengthwise into very narrow strips, Chef Morisset […]

Poached Pear Terrine with Black Nuts and Orange Ragoût

Serving: 6 Print Poached Pear Terrine with Black Nuts and Orange Ragoût By Great Chefs October 18, 2015 A lovely mixture of spiced pears, raisins, candied orange zest, and chopped black nuts fills the pastry for this terrine. Slices of the terrine are served with orange ragoût, Austrian black nuts, and paper-thin deep-fried pear slices. […]

Rolled Suckling Pig with Marinated Vegetables and Quirquina Sauce

Serving: 6 to 8 Print Rolled Suckling Pig with Marinated Vegetables and Quirquina Sauce By Great Chefs October 18, 2015 Like all fine barbecue, this dish has its secrets: the exact formula for the red barbecue sauce is never revealed. However, the unusual nature of this robust appetizer cannot be denied. What follows, then, is […]

Grilled Buffalo Provolone with Marinated Tomatoes and Fennel Salad

Serving: 4 Print Grilled Buffalo Provolone with Marinated Tomatoes and Fennel Salad By Great Chefs October 18, 2015 The flavors of tomatoes, fennel, pesto, and provolone are delicious together. The secret to this dish is in the way you fry the cheese: it should be soft and creamy inside, browned on the outside. Watch it […]

Pike-Perch with Celeriac

Serving: 4 Print Pike-Perch with Celeriac By Great Chefs October 18, 2015 This dish showcases pike-perch, a firm, white-fleshed freshwater fish. In the U.S., pike or perch may be substituted. The fish is sautéed, then served on a pool of celeriac purée surrounded by a dark wine sauce. At the restaurant, Chef Rodolphe steams tiny […]

Lobster and Watercress Salad with Caviar-Buttermilk Dressing

Serving: 2 Print Lobster and Watercress Salad with Caviar-Buttermilk Dressing By Great Chefs October 18, 2015 This lovely dish is actually quite simple to prepare. Lobster is cooked in courtbouillon; when cool, it is taken apart and the claws and tail are shelled. The lobster is reassembled on an oblong serving plate with a citrusy […]

Llama Fillet

Serving: 4 Print Llama Fillet By Great Chefs October 18, 2015 This dish is filled with South American ingredients: llama, quinoa, and the herb quiriquina. Look for these ingredients in Latin markets. Llama is a delicate meat, and Chef Germain says it is important not to overcook it. Veal may be substituted. Ingredients Vegetables Eggplant […]

Champagne Gratin

Print Champagne Gratin By Great Chefs October 18, 2015 John Howard’s Champagne Gratin is a sabayon poured over fresh fruit and browned on top. Your choice of fruit can vary with the seasons. Chef Howard makes his sabayon over direct heat, relying on his experience to tell him when to lift the pan and let […]

Poppy Seed Crêpes

Serving: 8 Print Poppy Seed Crêpes By Great Chefs October 18, 2015 Thin crêpes are rolled up with poppy seed filling, layered in a baking dish, topped with a sour cream mixture, and baked. Hot out of the oven, they are sliced and served with a dusting of confectioner’s sugar and a scoop of stewed […]

Chicken Breast on Austrian Caesar Salad

Serving: 4 Print Chicken Breast on Austrian Caesar Salad By Great Chefs October 18, 2015 Relatively simple, this salad is a delicious meal of crisp lettuce, watercress, Parmesan, and croutons. The mustard vinaigrette adds just the right bite. Ingredients Vinaigrette Dijon-style mustard – 1/2 cup Canola oil – 1/2 cup Red Wine Vinegar – 1/2 […]

Molded Riesling Cream with Poached Apples

Serving: 8 Print Molded Riesling Cream with Poached Apples By Great Chefs October 18, 2015 Lovely molded wine creams are served with a fan of apple slices poached in wine, cinnamon, and clove. While any poached seasonal fruit could be served with the creams—in the photo sent by the restaurant, strawberry slices garnish the dish—the […]

Banana Tower

Serving: 4 Print Banana Tower By Great Chefs October 18, 2015 A dazzling tower of banana spiked with rum is created with phyllo sheets layered with hazelnuts, white chocolate mousse, and caramelized bananas. The pretty tops are created by circling phyllo discs with small banana slices, then browning confectioner’s sugar over them. Note that the […]

Prawn and Scallop Cassoulette

Serving: 4 Print Prawn and Scallop Cassoulette By Great Chefs October 18, 2015 This lovely dish is not technically a cassoulet, which contains white beans. No one will hold the name against you, however, when they taste the combination of scallops, prawns, and wine butter sauce with tourneed saffron potatoes, zucchini, and carrots. “Tourneed” means […]

Cherry Pie with Ice Cream

Serving: 6 to 8 Print Cherry Pie with Ice Cream By Great Chefs October 18, 2015 Chef German Martitegui takes an open-faced approach to cherry pie. Pastry squares are piled with poached cherries and topping is crumbled over them, then broiled until golden. An unusual grappa ice cream is served at Agraz Restaurant, but the […]

New Wave Marinated Ahi Salad

Serving: 4 Print New Wave Marinated Ahi Salad By Great Chefs October 18, 2015 This salad is a study in contrasts, hot and cold, crisp and soft. The trick is to have everything ready before you begin to sear the fish. Assemble everything at once, adding the greens and noodles at the last minute. Ingredients […]

Clear Tomato Soup

Serving: 6 Print Clear Tomato Soup By Great Chefs October 18, 2015 Tomatoes, beef stock, and basil are simmered, steeped, and clarified to make a lovely clear broth. Julienned fresh tomato and basil-laced mini-dumplings are put into the serving bowls before the broth is ladled over them. While served hot in this preparation, the broth […]

Cherry Mousse Millefeuille

Serving: 4 Print Cherry Mousse Millefeuille By Great Chefs October 18, 2015 Spectacular and delicious, these millefeuilles are everything you want in a dessert. The spiced cherry compote becomes a blush pink mousse and a deep red sauce. The mousse is stacked with four tuiles and topped with a caramel-dipped cherry. But such a garnish […]

Polished Orange-Red Apricots on Brioche with Almond Milk Ice Cream

Serving: 4 Print Polished Orange-Red Apricots on Brioche with Almond Milk Ice Cream By Great Chefs October 18, 2015 Lovely, elegant, and a brilliant way to serve perfect, fresh apricots: Marc Janodet stuffs apricots with a nut-honey mixture, then stands them on brioche bases. The apricots are accompanied by almond ice cream served on chocolate […]

Scampi Ravioli with Rosemary and Chick-pea Cream

Serving: 4 Print Scampi Ravioli with Rosemary and Chick-pea Cream By Great Chefs October 16, 2015 Tender plump ravioli filled with scampi float in a pool of chick-pea sauce. The pale-colored dish is accented with bright red tomato cubes. Extra-virgin olive oil is used as a condiment as well as an ingredient; the final presentation […]

The Emperor’s Pancakes with Stewed Plums

Serving: 4 to 6 Print The Emperor’s Pancakes with Stewed Plums By Great Chefs October 16, 2015 The Emperor’s Pancake is a large pancake lightened with egg whites. It is prepared, then torn into individual serving pieces using two forks. The pancake pieces are dusted with confectioner’s sugar and served on a platter; the stewed […]

Roasted Lobster in Vanilla Beurre Blanc Sauce

Serving: 4 Print Roasted Lobster in Vanilla Beurre Blanc Sauce By Great Chefs October 16, 2015 In a spectacular presentation, Chef Alain Senderens roasts whole lobster, then reassembles the meat and body sections on the plate, adding greens, asparagus, and shellfish. Vanilla beurre blanc sauce is added at the table. Ingredients Courtbouillon – 2 quarts […]

Hearts of Palm Lasagna and Langoustines

Serving: 4 Print Hearts of Palm Lasagna and Langoustines By Great Chefs October 16, 2015 Heart of palm slices are sauteed and stacked with dressed heart of palm julienne and langoustine tails (or prawns, if you prefer). The stacks are accompanied by a simple lime-butter sauce. The langoustine butter mentioned in the recipe is a […]

Butter-boiled Dorado with Fennel Broth

Serving: 4 Print Butter-boiled Dorado with Fennel Broth By Great Chefs October 16, 2015 Chef Rudolf Kellner poaches fish in a nage of aromatic vegetables. Flavored with curry, turmeric, cardamom, saffron, ginger, fennel, and Pernod, the vegetables are served as a bed for the fish. The dish looks more elegant if you take the time […]

Cream Buns with Elderberry Coulis

Serving: 12 Print Cream Buns with Elderberry Coulis By Great Chefs October 16, 2015 This beautiful dessert takes full advantage of the rich color of elderberry coulis. You must use fresh elderberries to get the deep color and flavor. The coulis is spooned into split cream buns and drizzled around the plates, which are garnished […]

Sea Bass with Red Onion Mousse and Balsamic Vinegar

Serving: 4 Print Sea Bass with Red Onion Mousse and Balsamic Vinegar By Great Chefs October 16, 2015 Surrounded by baby vegetables, a bass fillet is coated with red onion mousse. Chef Sorrentino makes the point that he does not used aged balsamic vinegar in the onion preparation; using a fine aged vinegar in this […]

Smoked Salmon with Dressed Greens

Serving: 4 Print Smoked Salmon with Dressed Greens By Great Chefs October 16, 2015 This beautiful appetizer is delicious, and incredibly simple: a wide band of sliced smoked salmon circles a salad mixture of greens and edible flowers. The dish is accented with chive mayonnaise. Chef William O’Callaghan begins his demonstration with a whole fresh-caught […]

Mocha Mousse Torte with Wild Berries

Serving: Makes one 12-inch torte Print Mocha Mousse Torte with Wild Berries By Great Chefs October 16, 2015 This lovely torte is made from layers of chocolate sponge cake and mocha mousse, with a liberal sprinkling of Tia Maria and a touch of rum. Chef Girbl makes his own mold by placing a large (12 […]

Fried River Trout in Beer Batter with Lemon Sour Cream

Serving: 4 Print Fried River Trout in Beer Batter with Lemon Sour Cream By Great Chefs October 16, 2015 Beer batter provides a beautiful crust for these river trout fillets. A companion tomato ragout with a dollop of lemon sour cream completes the presentation. Ingredients Rver Trout Fillets – 2, 8 ounces each Lemon Juice […]

Pancakes With Apples and Cranberry Filling

Serving: 4 Print Pancakes With Apples and Cranberry Filling By Great Chefs October 16, 2015 What could be more heavenly than a dessert piled high with fluffy, light pancakes, caramelized apples, creamy ricotta filling, and sweet cranberry filling, all nestled in a pool of vanilla sauce? Chef Jost has the perfect fall dessert. Ingredients Apples […]

Bermuda Wahoo Fillet With Orange-Green Peppercorn Sauce

Serving: 2 Print Bermuda Wahoo Fillet With Orange-Green Peppercorn Sauce By Great Chefs October 16, 2015 Fresh orange juice and vermouth create a wonderful marinade and cream sauce for the grilled wahoo fillets in this entree. Ingredients Wahoo Fillets – 2, 6oz. each Salt and freshly ground pepper to taste Marinade Juice from 4 fresh […]

Roast Saddle of Veal with Potato Crepes

Serving: 4 Print Roast Saddle of Veal with Potato Crepes By Great Chefs October 16, 2015 Slices of tender oven-roasted veal are served with potato crepes filled with mushrooms, and a rich sauce of reduced veal stock and butter. The veal is roasted by slowly reducing the oven temperature as the internal temperature of the […]

Smoked Fish Tartare with Horseradish Sauce

Serving: 4-6 Print Smoked Fish Tartare with Horseradish Sauce By Great Chefs October 16, 2015 Fresh smoked trout prepared in this manner is a wonderful variation of tartare. Dill, lemon juice, and sour cream hold the mixture together. The sauce, made with sour cream, lemon juice, and horseradish, sparks the dish. Ingredients Lake Trout Fillets […]

Rice Pudding with Sorbet and Peaches

Serving: 4 Print Rice Pudding with Sorbet and Peaches By Great Chefs October 16, 2015 Tart shells are filled with creamy rice and serve as a base for sliced peaches which are glazed in the oven. The tarts are served with peach sorbet. The sugar garnishes are a pretty touch, but optional. Ingredients Sorbet Water […]

Oxtail Stew with Semolina Dumplings and Vegetables

Serving: 4 Print Oxtail Stew with Semolina Dumplings and Vegetables By Great Chefs October 16, 2015 Hot and hearty, these oxtails are cooked in wine and beef stock enriched with chopped aromatic vegetables, mustard, and tomato. They are served with dumplings and fresh asparagus tips. A simple and homey — but delicious — dish. Ask […]

Bermuda Wahoo and Lentils with Foie Gras

Serving: 2 Print Bermuda Wahoo and Lentils with Foie Gras By Great Chefs October 15, 2015 This dish is an inventive mix of fish and meat, with the seared wahoo sauced with a rich foie gras sauce. This same sauce is also mixed into the lentils which accompany the fish. Potato rosti form a base […]

Frozen Honey-Nut Mousse with Crispy Spoon

Serving: 8 Print Frozen Honey-Nut Mousse with Crispy Spoon By Great Chefs October 15, 2015 Three tuile spoons stand on each plate holding swirls of honey-nut mousse. White and dark chocolate decorates these pretty desserts in very tiny fine lines drizzled over the plates. The number of spoons you can make will depend on how […]

Scallop Taster: Roasted Scallops Three Ways

Serving: 4 Print Scallop Taster: Roasted Scallops Three Ways By Great Chefs October 15, 2015 These scallop “tasters” are actually miniature napoleons presented in a dramatic way. The blend of colors and flavors makes a vibrant appetizer. Ingredients Aubergine Caviar Aubergines (eggplant) – 2, peeled and diced Virgin olive oil – 4 tablespoons Salt and […]

Roasted Pears

Serving: 6 Print Roasted Pears By Great Chefs October 15, 2015 Caramelized pear slices served warm with an accompaniment of pistachio ice cream make a wonderful French dessert. Ingredients William’s pears – 5 large, mature Granulated Sugar – 1/2 cup Unsalted Butter – 2/3 cup Juice from one lemon Water – 2 tablespoons Pistachio Ice […]

Pike-stuffed Cabbage

Serving: 4 Print Pike-stuffed Cabbage By Great Chefs October 15, 2015 Sliced open, these beautifully browned rolls reveal white, green, and pink layers — pike fillet, pike farce, cabbage, and a center of salmon fillet. They are served with Basmati rice and a tomato sauce which is more of a coulis than a thin sauce, […]

Fresh Berries in Pastry Cream with Pink Praline Tuiles

Serving: 4 Print Fresh Berries in Pastry Cream with Pink Praline Tuiles By Great Chefs October 15, 2015 What a pretty dessert, with it’s pink-dotted tuiles looking like sails. This luscious dessert is prepared with an assortment of fresh berries, including the tiny, exquisitely sweet, wild strawberries of France. In the U.S., small organic strawberries […]

Roasted Quail

Serving: 4 Print Roasted Quail By Great Chefs October 15, 2015 Pot-roasted quail stuffed with cabbage and foie gras is wrapped in bacon and combined with pork sausage and a sauce of wild mushrooms. The chef prefers Toulouse sausage made of coarsely diced pork flavored with wine, garlic and seasonings; any similar garlic-flavored pork sausage […]

Apple and Orange-filled Crêpes with Ricotta-Ginger Topping

Serving: 4 Print Apple and Orange-filled Crêpes with Ricotta-Ginger Topping By Great Chefs October 15, 2015 These lovely crêpes are filled with caramelized apples and orange supremes, then covered with a ricotta souffle mixture and baked until puffed and slightly browned. The chef recommends walnut ice cream as an accompaniment. The left-over vanilla bean pod […]

Salad with Lobster-stuffed Rigatoni and Coralline Sauce with Olive Pastry Crisps

Serving: 2 Print Salad with Lobster-stuffed Rigatoni and Coralline Sauce with Olive Pastry Crisps By Great Chefs October 15, 2015 An unusual pairing of lobster and apples by Chef Tom Aikens creates a tower of lobster meat topped with a single large ravioli filled with lobster and apple, sitting on a base of apple puree […]

Chocolate Crunchy Cake

Serving: Makes fifteen 2-1/2-inch cakes Print Chocolate Crunchy Cake By Great Chefs October 15, 2015 Simply beautiful, these frozen praline mousse cakes combine a crunchy feuillantine base, praline mousse, and silky chocolate coating. The flavors, hazelnut, coffee, praline, and chocolate, combine perfectly. The Paradise Icing is the same used on the profiteroles at La Pyramide. […]

Cannelloni

Serving: 4 Print Cannelloni By Great Chefs October 15, 2015 Sauteed seafood is wonderfully combined with jet-black cannelloni colored with cuttlefish ink. The cannelloni are filled with a mixture of turbot, cream, squid, and basil. Garlic, bell peppers, zucchini, and a little fennel root are sauteed with clams; small squid are sauteed separately and added […]

Ginger Mousse with Pineapple-Coconut Salad

Serving: 4 Print Ginger Mousse with Pineapple-Coconut Salad By Great Chefs October 15, 2015 Ginger blends with white chocolate in chef Markus Mraz’ chilled mousse molds. The mousse is placed on a bed of fresh pineapple and coconut, giving the dish a Pacific Rim flavor. The chef makes curved chocolate strips to press into the […]

Conger Eel on Quinoa

Serving: 4 Print Conger Eel on Quinoa By Great Chefs October 15, 2015 Medallions of eel are quckly sautéed and cushioned on a bed of quinoa. A simple herbed butter sauce is used on the eel. Quinoa is one of the “supergrains” — and an ancient one, at that. It was an Incan staple; now […]

Sea Scallops and Lobster Sausage with Tomato-Garlic Sauce

Serving: 4 Print Sea Scallops and Lobster Sausage with Tomato-Garlic Sauce By Great Chefs October 15, 2015 This is an ambitious undertaking if you are not accustomed to making sausage. Note the direction to puree the filling for a short a time as possible: the longer the mixture grinds, the warmer it gets. Keep it […]

Strawberry Brûlée Napoleon

Serving: 4 Print Strawberry Brûlée Napoleon By Great Chefs October 15, 2015 Slices of baked cream are stacked between crisp phyllo with strawberries and topped with brown sugar which is melted over the strawberries. Melting the top of any brûlée is tricky: if you make crème brûlée often, invest in a small cooking torch. Otherwise, […]

Asparagus Pots

Serving: 6 Print Asparagus Pots By Great Chefs October 15, 2015 Bright green asparagus spears circle molds of white asparagus mousse with morel mushrooms. The presentation is lovely; it is a beautiful way to serve fresh asparagus. These same pots could hold a mousse of other summer vegetables as well; use the Asparagus Mousse recipe, […]

Sour Cream Soufflé with Chocolate Sauce and Strawberries

Serving: 4 Print Sour Cream Soufflé with Chocolate Sauce and Strawberries By Great Chefs October 15, 2015 Delicate sour cream soufflés are served with chocolate and strawberries — surely one of the most delightful mouthfuls of flavor anywhere. The sour cream and lemon zest keep the soufflés from being too sweet, providing a nice foil […]

Tarte Tatin

Serving: 4 Print Tarte Tatin By Great Chefs October 15, 2015 A tatin is a tart which is baked upside down — pastry on the top, filling underneath — then turned over when unmolded and served. These apple tatins use feuille de brigues, a thin pastry similar to filo, which may be substituted, for the […]

Roasted Lamb Loin

Serving: 4 Print Roasted Lamb Loin By Great Chefs October 15, 2015 Lamb loins wrapped in caul fat are poached, then finished in the oven. They are served with couscous laced with red bell pepper coulis. Caul fat is a lacy membrane used to wrap meats, holding them and adding moisture during cooking. Order it […]

Roasted Figs in Port Wine on Fruit Bread with Apricot Marmalade

Serving: 4 Print Roasted Figs in Port Wine on Fruit Bread with Apricot Marmalade By Great Chefs October 15, 2015 Lovely, rich burgundy-colored figs and sauce accompany golden-brown pain perdu made with fruit bread. You may use any fruit bread for this dish, your own recipe or something from the bakery. Note that the figs […]

Lightly-smoked Lamb Loin

Serving: 8 Print Lightly-smoked Lamb Loin By Great Chefs October 15, 2015 Top-of-the-stove smoking imparts a lightly smoked taste to the lamb, which is served with a basket filled with fresh salad greens dressed with warm raspberry dressing. The basket is made of Parmesan cheese, and, once mastered, the cheese baskets can be used with […]

Roast Lamb Loin in a Cage with Rosemary Sauce

Serving: 2 Print Roast Lamb Loin in a Cage with Rosemary Sauce By Great Chefs October 15, 2015 Rosemary-infused veal stock forms the sauce under a golden cage of puff pastry. The pastry conceals lamb topped with a veal forcemeat and green, yellow, and red pepper strips, which peek through the slits of the lattice. […]

Crisp-seared Foie Gras with Port and Cranberry Reduction

Serving: 4 Print Crisp-seared Foie Gras with Port and Cranberry Reduction By Great Chefs October 15, 2015 Pretty towers of crisp-fried foie gras and apple rings are topped with scallions and flash-fried leeks. A sauce of reduced Ruby Port, red grape juice, and cranberries completes the dish. The fruit is a perfect accompaniment for the […]

Fruit and Lemongrass Panna Cotta

Serving: 4 Print Fruit and Lemongrass Panna Cotta By Great Chefs October 15, 2015 Lemongrass-infused cream is jelled into timbales or molds of panna cotta. The mild cream is accented with a variety of crystallized fruit and fresh fruit. A sauce of passion fruit and hot chilies adds a surprise zing. Ingredients Panna Cotta Heavy […]

Smoked Salmon

Serving: 4 Print Smoked Salmon By Great Chefs October 15, 2015 This dish gets rave reviews, and is extremely simple: cold-smoked salmon is shaved into thin slices and stacked with phyllo discs and whipped cream flavored with lime. You’ll want to use the finest smoked salmon you can find for this simple showpiece. Ingredients Phyllo […]

Shellfish Stew

Serving: 4 Print Shellfish Stew By Great Chefs October 15, 2015 Every country with access to the sea has a dish that brings together its finest local shellfish. This is Coco’s, a melange of Chilean clams, shrimp, and even eel steak cooked with tomatoes, garlic, onion, and a touch of hot pepper and oregano. Hot […]

Goose Liver Terrine on Rosehip Sauce

Serving: 12 Print Goose Liver Terrine on Rosehip Sauce By Great Chefs October 14, 2015 Start at least 3 days ahead: there are several 12-hour periods of soaking, marinating, and resting in the preparation of this terrine. The process is not difficult; it just takes time. Once the terrine has been cooked, it rests for […]

Gratin of Grapefruit and Figs

Serving: 4 Print Gratin of Grapefruit and Figs By Great Chefs October 14, 2015 Chef Francis Chauveau is celebrated for his skill at bringing the taste of Provence’s delicate herbs and flowers to the table. In this dish he combines citrus, almond, honey, and rosemary, all signatures of the Mediterranean region. Rosemary honey is difficult […]

Seared Rockfish with Passion Fruit Sauce

Serving: 4 Print Seared Rockfish with Passion Fruit Sauce By Great Chefs October 14, 2015 Rum marinade and passion fruit sauce give a tropical taste to rockfish, a lean salt water fish. The fish is served in a tower that includes wilted greens and sweet potato hay — fried sweet potato strips. Ingredients Rum Marinade […]

Shrimp Cake with Braised Leeks, Flounder Sauce, and Sevruga Caviar

Serving: 2 Print Shrimp Cake with Braised Leeks, Flounder Sauce, and Sevruga Caviar By Great Chefs October 14, 2015 Pretty pink shrimp spiral around the top of a mold of shrimp and braised leeks. The unusual sauce, made with flounder, accents the fresh-sea taste of the dish. Michele Sorrentino adds color with bright red cubes […]

Tostada of Strawberries

Serving: 4 Print Tostada of Strawberries By Great Chefs October 14, 2015 Bright molds of strawberries and brioche are topped with lavender ice cream — itself a treat! — and spiral Sesame-Anise Tuiles. Chef Marisco uses his own brioche loaf, flavored with vanilla, but he notes that challah could also be used. While the Chef […]

Sweet Cheese Quenelles with Stewed Plums and Port Wine Sorbet

Serving: 4 Print Sweet Cheese Quenelles with Stewed Plums and Port Wine Sorbet By Great Chefs October 14, 2015 Traditional Austrian dumplings are transformed into quenelles coated with butter-browned crumbs and served on a bed of stewed plums. Port wine sorbet is a lovely accompaniment, although vanilla ice cream would also be delicious. Ingredients Port […]

Duck Breast with Mushrooms

Serving: 2 Print Duck Breast with Mushrooms By Great Chefs October 14, 2015 Arriving at the table in towers, this dish has a distinctly Asian accent. Gingered Jasmine rice, stir-fried vegetables, and fried sweet potato julienne are layered with seared duck breast slices glazed in tamarind sauce. Fried lotus root slices garnish the tops of […]

Chocolate Bars with Sesame

Serving: 4 Print Chocolate Bars with Sesame By Great Chefs October 14, 2015 Rich chocolate bars — more properly, discs, as these are cut into rounds — are combined with mocha sabayon and sour cherries, a perfect marriage of flavors. The sabayon begins with a cold infusion of coffee beans and milk which takes two […]

Tomato Soup and Calamari

Serving: 4 Print Tomato Soup and Calamari By Great Chefs October 14, 2015 Called a soup, this dish reduces tomatoes to their essence, thickened with soaked bread. The tomatoes are cooked until nearly dry, and are almost a sauce. They gain a little heat from a bit of hot pepper. Light crisp calamari are presented […]

Mandioquinha and Saffron Gnocchi with Hearts of Palm and Sage Butter Sauce

Serving: 2 Print Mandioquinha and Saffron Gnocchi with Hearts of Palm and Sage Butter Sauce By Great Chefs October 14, 2015 These silky gnocchi are a Brazilian twist on a favorite recipe: instead of potatoes, Chef Barletti uses mandioquinha, also known as manioc or cassava, a starchy root used in many South American dishes. The […]

Wild Strawberry Shortcake

Serving: 4 Print Wild Strawberry Shortcake By Great Chefs October 14, 2015 This beautiful pale green and red dessert combines green apples and strawberries. The apples are prepared like applesauce and turned into a pale green sauce flavored with a hint of citronella — or lemongrass, depending upon the word you prefer. The shortcakes are […]

Glazed Turbot with Seven-grain Risotto and Herb Sauce

Serving: 4 Print Glazed Turbot with Seven-grain Risotto and Herb Sauce By Great Chefs October 14, 2015 Seven-grain risotto, full of flavor and texture, serves as a foil for a butter-glazed turbot fillet. The seven-grain mixture may turn into five-grain or six-grain, depending on the grains you find. Health food stores are a good source […]

Red Fruit Crumble

Serving: 8 Print Red Fruit Crumble By Great Chefs October 14, 2015 Sauteed red fruit — the mixture may vary with the seasons — is topped with an almond crumble and rich vanilla ice cream quenelles. Practice your saute tossing technique; this recipe makes good use of it. Use your imagination in selecting pretty glasses […]

Warm Tuna Salad

Serving: 2 Print Warm Tuna Salad By Great Chefs October 14, 2015 “Orange chocolate” is flavored and colored with orange. It is a Callebaut product, listed on their web page, www.callebaut.be, under the “Products” tab. It is sold in Europe, but is not regularly imported and resold in the U.S. If you cannot find orange-flavored […]

Orange Chocolate Cake

Serving: 8 to 10 Print Orange Chocolate Cake By Great Chefs October 14, 2015 “Orange chocolate” is flavored and colored with orange. It is a Callebaut product, listed on their web page, www.callebaut.be, under the “Products” tab. It is sold in Europe, but is not regularly imported and resold in the U.S. If you cannot […]

John Dory with Eggplant

Serving: 2 Print John Dory with Eggplant By Great Chefs October 14, 2015 Saffron-rubbed, sauteed fish fillets are stacked with butterflied shrimp into a zig-zag tower on top of eggplant caviar. Tourneed potatoes with crisp eggplant discs complete the presentation. Ingredients Eggplant Caviar Olive Oil – 2 tablespoons Eggplant – 2 Garlic Cloves – 4, […]

Lobster with Dutch Asparagus

Serving: 4 Print Lobster with Dutch Asparagus By Great Chefs October 14, 2015 A raft of white asparagus holds bits of lobster and Bibb lettuce, mache, and frisee, accented with shavings of foie gras. The lobster and greens are arranged randomly on the asparagus, sometimes stacked on one another, sometimes simply placed on the asparagus […]

Ricotta-Vanilla Soufflé on Strawberry Carpaccio

Serving: 4 Print Ricotta-Vanilla Soufflé on Strawberry Carpaccio By Great Chefs October 14, 2015 Strawberry slices form a pretty fruit doily under vanilla soufflés. The lovely presentation is garnished with bittersweet and white chocolates and caramelized pistachios. Ingredients Caramelized Pistachios Confectioner’s sugar – 1/4 cup Pistachios – 50 to 60, shelled Unsalted Butter – 1/4 […]

Cold Violet Artichoke Soup

Serving: 4 to 5 Print Cold Violet Artichoke Soup By Great Chefs October 14, 2015 Creamy artichoke soup is served garnished with artichokes stuffed with a savory mixture which includes vegetables, ham, and foie gras. The stems of the artichokes are wrapped with smoked ham as a simple garnish. Note the alternate serving suggestion: this […]

Chicken and Mushrooms en Papillote

Serving: 4 Print Chicken and Mushrooms en Papillote By Great Chefs October 14, 2015 Bresse chickens are recognized as the best, very flavorful birds who are certified and marked with a special tag. They are free-range birds, fed on corn. The closest substitute in the U.S. is free-range chicken. Why use a wooden spoon to […]

Prawns with Aniseed

Serving: 4 Print Prawns with Aniseed By Great Chefs October 14, 2015 Fresh seafood and anise create a wonderful Danish combination. Langoustine tails or jumbo prawns coil on glazed spring onions. They are drizzled with anise-scented butter sauce and garnished with strips of reduced shrimp bisque. The carrot pieces are tournéed — carved into small, […]

Saddle of Veal on Morel Sauce with Herbed Risotto

Serving: 4 Print Saddle of Veal on Morel Sauce with Herbed Risotto By Great Chefs October 13, 2015 Tender veal steaks are encased in Tyrolean bacon, lean and meaty and a source of great local pride. The veal – bacon packets are seared to seal in the juices, then cooked with top heat only until […]

Chocolate-Strawberry Dumplings with Rhubarb Stewed in Red Wine

Serving: 12 – 15 Print Chocolate-Strawberry Dumplings with Rhubarb Stewed in Red Wine By Great Chefs October 13, 2015 An unusual surprise: large strawberries nestle inside chocolate dumplings which have been rolled in buttered breadcrumbs. The rhubarb is a good foil for the smooth chocolate flavor Ingredients Unsalted Butter – 6 tablespoons Egg Yolks – […]

Croustillant of Lobster with Saffron Vinaigrette

Serving: 4 Print Croustillant of Lobster with Saffron Vinaigrette By Great Chefs October 13, 2015 These amazing creations resemble Portuguese Man o’ Wars sailing across the plates. The crisp fried feuille de briques wrappers enclosing a filling of lobster meat, peppers, and eggs are simply folded and held together as they fry. The lower half […]

Pan-roasted Filet of Beef with Blue Cheese Ravioli

Mushrooms, Sage, and Parsnips with Duck Liver

Serving: 4 Print Mushrooms, Sage, and Parsnips with Duck Liver By Great Chefs October 13, 2015 Crisp packets hold portobello caps filled with duxelles. The packets are placed on parsnips to keep them up off the plate and crisp. Duck livers and sauteed shiitakes accompany the packets; reduced duck sauce is drizzled over the dish. […]

Lobster Salad with Fine Herbs

Serving: 4 Print Lobster Salad with Fine Herbs By Great Chefs October 13, 2015 This elegant lobster salad presents an entire lobster half surrounded by al dente baby vegetables and a tomato filled with lobster mayonnaise and julienned vegetables. Quail egg halves complete the presentation. The “bull’s horn” pepper in the ingredients is a narrow, […]

Lobster and Morel Mushrooms

Serving: 4 Print Lobster and Morel Mushrooms By Great Chefs October 13, 2015 A crepe pouch filled with lobster meat and morels rests on a saffron risotto cake surrounded by a sauce flavored with Cognac, Pernod, and tomatoes. Lobster medallions and more morels garnish the plate. Save extra crepes by cooling them completely, stacking them […]

Rhubarb au Gratin with Lemon Balm-Elderblossom Ice Cream

Serving: 8 Print Rhubarb au Gratin with Lemon Balm-Elderblossom Ice Cream By Great Chefs October 13, 2015 The unusual array of flavors in this dessert begins with a base of rhubarb compote and sabayon, lightly browned and topped with a crisp tuile cup of delicately flavored ice cream garnished with a candied orange slice. The […]

Oysters in Cucumber Jelly with Red Wine Vinegar

Serving: 4 Print Oysters in Cucumber Jelly with Red Wine Vinegar By Great Chefs October 13, 2015 The European cucumbers used in this recipe are the long cucumbers wrapped in plastic sold in supermarkets. The skin is thinner than traditional American cucumbers, and they have fewer seeds. If using American cucumbers, peel and seed them; […]

Thai-barbecued Lacquered Wahoo Over a Lemongrass-Ginger Broth on Udon Noodles

Serving: 4 Print Thai-barbecued Lacquered Wahoo Over a Lemongrass-Ginger Broth on Udon Noodles By Great Chefs October 13, 2015 Eastern ingredients flavor a popular West Indies fish: the wahoo is a firm-fleshed fish eaten throughout the Caribbean islands. Salmon is a good mainland substitute. Thai barbecue sauce glazes the squares of fish, which are served […]

Pan-seared Salmon with Herb Crust and Porridge Pancake

Serving: 6 Print Pan-seared Salmon with Herb Crust and Porridge Pancake By Great Chefs October 13, 2015 Salmon tournedos are topped with herbed butter and.served atop oat pancakes. The oat pancakes are made from cooked oatmeal, a preparation that resembles polenta; extra uncooked oatmeal or rolled oats are added to the batter for texture. Ingredients […]

Crème Brûlée with Caramelized Mangoes and Mango Purée

Serving: 6 Print Crème Brûlée with Caramelized Mangoes and Mango Purée By Great Chefs October 13, 2015 This beautiful dessert combines silky vanilla cream with tangy mango sauce and ice cream. Crisp tuiles and fresh fruit garnish the dessert. It is served as one platter and divided at the table, but it could as easily […]

Warm Day and Night Pudding

Serving: 12 Print Warm Day and Night Pudding By Great Chefs October 13, 2015 Barbara Illmaier’s wonderful puddings should win a stuffed fuzzy teddy bear for “best comfort food.” Rich vanilla pudding comes to the table in the mason jars in which it was cooked in a warm water bath. Accompaniments are a ramekin of […]

Sweet Asparagus with Strawberries and Chickweed Ice Cream

Serving: 4 Print Sweet Asparagus with Strawberries and Chickweed Ice Cream By Great Chefs October 13, 2015 Asparagus appears as a dessert — highly unusual to American tastes, but delicious nonetheless. The pale green chickweed ice cream would be difficult to duplicate in the U.S., where chickweed is best known as a weed. The chef […]

Lobster Salad

Serving: 2 Print Lobster Salad By Great Chefs October 13, 2015 Definitely not your ordinary salad, this magnificent dish starts with lobsters cooked in seasoned water, then presents the medallions with a salad of baby artichokes, mushrooms, carrots, pearl onions, asparagus tips, and leeks on arugula leaves and frisee. A simple vinaigrette of olive oil […]

Passion Fruit Pancake Soufflé

Serving: 8 Print Passion Fruit Pancake Soufflé By Great Chefs October 13, 2015 Crepes are wrapped around a light filling flavored with passion fruit and baked until the filling soufflés. The crepes are served with raspberry and passion fruit puree and a garnish of fresh fruit. Passion fruit concentrate, or puree, can be found in […]

Pacific Delicatessen

Serving: 1 Print Pacific Delicatessen By Great Chefs October 13, 2015 Scallops, prawns, shrimp, and clams saute — almost stew — in butter and wine, then are poured over sauteed potato cakes. The buttery pan juices are spooned over the seafood. This is a simple and delicious way to serve a variety of shellfish. Ingredients […]

Grilled Baby Lamb Chops

Serving: 4 Print Grilled Baby Lamb Chops By Great Chefs October 13, 2015 Lamb chops crusted with layers of cheese, herbs, and breadcrumbs are served in a nest of callaloo, traditional Caribbean greens available in some Latin American groceries. You may substitute spinach for the pepper-spiked nest of greens if you wish. Ingredients Lamb Chops […]

Celery Soup

Serving: 6 Print Celery Soup By Great Chefs October 12, 2015 This veloute-style soup has the fresh clean taste of celery, a delightfully light taste to begin a meal. Chef Matt created the celery root cups on the spot one day when he needed more bowls for the soup; you could, of course, use a […]

Bitter Chocolate Soufflé

Serving: 4 Print Bitter Chocolate Soufflé By Great Chefs October 12, 2015 These are classic chocolate soufflés, baked until they puff, then moved straight from oven to table. Their centers remain creamy and soft. Chef Rodolphe explains that the texture he is seeking as he folds the chocolate into the egg yolk mixture is almost […]

Rack of Lamb

Serving: 4 Print Rack of Lamb By Great Chefs October 12, 2015 Luciano Bossegia’s presentation uses the lamb racks as the racks holding the lamb fillets, both for cooking and for serving. The lamb fillet is served rare, with rich sauce and a stuffed tomato. Good browning is important for this dish, as it affects […]

Cold Dutch Juniper Cream with Red Fruits and Vanilla Ice Cream

Serving: 6 Print Cold Dutch Juniper Cream with Red Fruits and Vanilla Ice Cream By Great Chefs October 12, 2015 This is a simple dessert, fresh fruit in a pool of juniper-flavored cream, accented with ice cream and a crisp tuile cookie. It’s the juniper flavor which sets it apart. While not very familiar to […]

Sea Bass and Artichoke Soup

Serving: 4 Print Sea Bass and Artichoke Soup By Great Chefs October 12, 2015 Tender artichoke hearts and their stems are cooked with orange juice and chicken stock to create a soup which is served under golden brown fish slices. The dish is garnished with orange confit, glazed orange slices, and argan oil. Argan oil […]

Smoked Salmon Mousse with Asparagus

Serving: 4 Print Smoked Salmon Mousse with Asparagus By Great Chefs October 12, 2015 The beautiful presentation of this starter make it an attention grabber. Like many Scandinavian dishes, it relies on the natural tastes of perfectly fresh ingredients. Easy to prepare in advance and finish when the guests take their seats, it can be […]

Citronella Cream with Wild Strawberries and Dried Rhubarb

Serving: 6 Print Citronella Cream with Wild Strawberries and Dried Rhubarb By Great Chefs October 12, 2015 At Le Bristol, this elegant dessert comes to the table in tall stemmed glasses on gold-edged plates with gold doilies and edible gold foil garnish. All that is optional; the citronella cream laced with strawberry jam and covered […]

Foie Gras in Savoy Cabbage

Serving: 4 Print Foie Gras in Savoy Cabbage By Great Chefs October 12, 2015 Famed chef Alain Senderens came to Restaurant Lucas Carton in 1985, and has been setting the standards for fine cooking since that time. Note how few ingredients are used in this recipe, a starter consisting of packets of foie gras. Yet […]

Bananas, Strawberries, Lemon Gelatin, and Coconut Foam (Estofado de Platano a la Frambuesa, Gelatina de Limon a la Pimienta)

Serving: 4 Print Bananas, Strawberries, Lemon Gelatin, and Coconut Foam (Estofado de Platano a la Frambuesa, Gelatina de Limon a la Pimienta) By Great Chefs October 12, 2015 Chef Ferran Adria’s foams are at the culinary cutting edge. This beautiful dessert of caramelized bananas, little wild strawberries, topped with from-scratch lemon gelatin sprinkled with a […]

Filet of Beef (Silpancho)

Serving: 4 Print Filet of Beef (Silpancho) By Great Chefs October 12, 2015 Silpancho is a Bolivian signature dish designed for hearty eaters. This stacked creation layers rice, beef tenderloin, eggs, and potatoes, all topped with salsa. The beef tenderloin chunks are pounded very thin with a heavy mallet, incorporating bread crumbs along the way. […]

Grilled Shrimp in Rice Paper with Avocado and Asian Broccoli Slaw

Print Grilled Shrimp in Rice Paper with Avocado and Asian Broccoli Slaw By Great Chefs October 12, 2015 These beautiful shrimp spring rolls owe both inspiration and taste to Asian cuisine. The spring rolls are wrapped and chilled, then sliced into circles and arranged against a bed of Asian slaw. At last—a dish that uses […]

Beluga Caviar with Lemongrass Cream (CaviaRomera)

Serving: 4 Print Beluga Caviar with Lemongrass Cream (CaviaRomera) By Great Chefs October 12, 2015 This beautiful dish is filled with fresh tastes. Mounded in lemongrass-infused cream are leek puree, caviar, smoked salmon, and oyster tartare, all seasoned with lobster-infused oil. Lobster oil-toasted croutons add a bit of crunch. You may use raw or cooked […]

Ricotta Dumplings ((Topfenknoederln auf Erdbeersauce))

Serving: 4 Print Ricotta Dumplings ((Topfenknoederln auf Erdbeersauce)) By Great Chefs October 12, 2015 This very Austrian dessert combines ricotta dumplings with strawberries. Three golf ball-sized dumplings, each rolled in cinnamon toasted bread crumbs, make one dessert. Sour cream is used to create the starburst designs on the plates instead of crème anglaise or whipping […]

Parmesan and Truffle Fondant

Serving: 2 Print Parmesan and Truffle Fondant By Great Chefs October 12, 2015 This lovely breakfast or luncheon dish is a perfect example of a few basic ingredients, raised to the sublime by extraordinary technique. Very soft eggs are separated from truffle fondant by a translucent layer of fine cheese; when the dish arrives at […]

Sponge Cake Roll

Serving: 7 to 8 Print Sponge Cake Roll By Great Chefs October 12, 2015 This lovely sponge cake roll, filled with apricot jam and dusted with sugar, is one of the specialties at this traditional Viennese bakery. Demel/K.u.K. Hofzuckerbacker was first opened in 1786, and still uses its old recipes: Chef Franz Augustin trained in […]

Surubi with Basmati Rice

Serving: 4 Print Surubi with Basmati Rice By Great Chefs October 12, 2015 Basmati rice and fava beans accompany fillets of surubi. They are accented with eggplant curry and sun-dried tomatoes. Surubi is an Amazonian fish with no fins. It has a leathery skin, and is very fatty — the darker the skin, the fattier, […]

Marinated Tuna with Fruit

Serving: 4 Print Marinated Tuna with Fruit By Great Chefs October 11, 2015 Chef Xavier Pellicer’s appetizer is a fresh taste of the sea. Seared ahi tuna is marinated in herbed vinaigrette and mounded with mango, calamari “spaghetti,” and gleaming sea trout roe. It is presented simply, with a touch of vinaigrette and broccoli puree. […]

Roasted Peaches with Caramel

Serving: 4 Print Roasted Peaches with Caramel By Great Chefs October 11, 2015 A variety of red fruits — choose from the best available in season — is cooked down with sugar to create a red fruit caramel, which in turn is used to baste poached peaches. The beautiful fruit presentation includes a tuile cookie, […]

Rabbit with Scallions and Garlic

Serving: 4 Print Rabbit with Scallions and Garlic By Great Chefs October 11, 2015 Like many of the best dishes, Ezio Santin’s rabbit roulade is drawn from homey traditions and elevated by the best of ingredients and fine technique. The roulades are stuffed with sauteed liver and kidney pieces, flavored with herbs, and roasted on […]

Brook Trout Fillet Salad

Serving: 4 Print Brook Trout Fillet Salad By Great Chefs October 11, 2015 Smoked brook trout fillets are served with mixed greens, colorful julienned vegetables, and a creamy sauce made from smoked trout stock. The trout used are lightly smoked; the flesh is not dried. If you must buy the trout already filleted (many times, […]

Breton Langoustines and Pasta

Serving: 4 Print Breton Langoustines and Pasta By Great Chefs October 11, 2015 Julienned vegetables and langoustine tails are served in deep soup bowls, covered with pasta circles and set swimming with langoustine nage. Langoustines are crustaceans which fall between shrimp and lobster in size. They have thin, long claws and bodies. If necessary, you […]

Soft-boiled Egg with Chives and Sherry Vinegar

Serving: 8 Print Soft-boiled Egg with Chives and Sherry Vinegar By Great Chefs October 11, 2015 Chef Passard calls this a hot-cold egg because of the contrast between the warm, poached egg yolk and the cold, tart crème fraîche. Chef Passard can work magic with the simplest of ingredients, and this is a wonderful example. […]

Farmer’s Cheese Dumplings with Stewed Apricots

Serving: 4 Print Farmer’s Cheese Dumplings with Stewed Apricots By Great Chefs October 10, 2015 Plump dumplings are filled with rum-laced cheese filling and rolled in buttered crumbs. They are served with a simple apricot compote. There are many variations on the theme of sweet cheese pancakes, dumplings, and quenelles in Austria, usually accompanied by […]

Lobster and Rabbit

Serving: 4 Print Lobster and Rabbit By Great Chefs October 10, 2015 Chef Gerard Germain pairs Caribbean lobster tails and slices of rabbit for a pretty molded cake which includes fennel. Curry is used to flavor the fennel compote and the companion sauce; he also dusts the tiny rabbit rib chops with curry powder and […]

Terrine of Summer Vegetables and Guinea Fowl

Serving: Makes 1 terrine; 8 slices Print Terrine of Summer Vegetables and Guinea Fowl By Great Chefs October 10, 2015 Layers of colorful vegetables and ivory guinea fowl meat give a jeweled look to slices of cold terrine. Extra flavor is added by oven-drying the tomatoes, grilling the vegetable slices, and cooking the guinea fowl […]

Chocolate Trilogy

Serving: 8 Print Chocolate Trilogy By Great Chefs October 10, 2015 Spectacular swirls and sheets of hardened sugar, like tinted glass, rise from dessert plates around a layered dessert made of chocolate biscotti, two kinds of ganache, and chocolate mousse. A scoop of chocolate-cherry sorbet in a lacy sugar cup completes the plate. The sugar […]

Grilled Langoustines with Citrus

Serving: 4 Print Grilled Langoustines with Citrus By Great Chefs October 10, 2015 This appetizer is the essence of simplicity, yet elegant. Snap peas form a bed for bright pink langoustine tails, broiled and drizzled with butter seasoned with citrus. Chef Solivérès folds each pea so that the peas form a tall bed for the […]

Wild Strawberries and Honey Gratin

Serving: 4 Print Wild Strawberries and Honey Gratin By Great Chefs October 10, 2015 Layered in a pretty glass bowl, the red strawberries, ivory cream, and glittering honey jelly make a lovely dessert. The honey jelly is made with sparkling water and scented with vanilla. Ingredients Pastry Cream Milk – 1/2 cup Pinch of salt […]

Stuffed Lamb Loin with Basil and Mushrooms

Serving: 2 Print Stuffed Lamb Loin with Basil and Mushrooms By Great Chefs October 10, 2015 Neil McFadden’s stuffed lamb loin is served with seasoned mashed potatoes, deep-fried sweetbreads, sauteed lamb kidneys, and rosemary sauce. Read the instructions for each portion carefully before deciding how to sequence the preparation steps. Ingredients Sweetbreads Lamb Sweetbreads – […]

Salad with Blood Sausage

Serving: 4 Print Salad with Blood Sausage By Great Chefs October 10, 2015 Sharp greens tossed with honey-mustard dressing are topped with sausage and potato wedges. The combination of mustard and sausage is classic. The Basque-style blood sausage is sweet tasting, and contains almonds and raisins. Other types of sausage may also be used, depending […]

Lemon Mousse

Serving: 4 Print Lemon Mousse By Great Chefs October 10, 2015 Cool as ice, lemon mousse quenelles rest of a bright fan of strawberry slices. Green lime zest, chopped pistachios, and mint accent the dessert. Ingredients Lemon Mousse Unflavored gelatin – 1/2 packet Cold Water – 2 tablespoons Zest of 1 lemon Confectioner’s Sugar – […]

Handmade Chocolates

Serving: Makes about 60 chocolate candies Print Handmade Chocolates By Great Chefs October 10, 2015 Chestnut ganache laced with cognac is cut into individual bite-sized pieces and coated with fine dark chocolate. Tempering the chocolate makes it shiny and smooth. There are many websites with special equipment to hold the individual ganache pieces for dipping, […]

Stewed Beef Shoulder Tip with Mashed Potatoes and Kohlrabi

Serving: 4 Print Stewed Beef Shoulder Tip with Mashed Potatoes and Kohlrabi By Great Chefs October 10, 2015 This is a classic dish, beef stewed with wine and herbs served with mashed potato and a vegetable, in this case, kohlrabi. Kohlrabi is unusual in American kitchens, but is similar to turnip. The cut of beef […]

Stuffed Spring Vegetables

Serving: 4 Print Stuffed Spring Vegetables By Great Chefs October 10, 2015 Fresh baby vegetables are stuffed and served with seasoned frisee and fresh herbs. That’s the short version! As you would expect of any dish by Chef Michel del Burgo, each step is well thought out, and the flavors, deriving from Provence, go together […]

Tropical Napoleon

Serving: 6 Print Tropical Napoleon By Great Chefs October 10, 2015 Triangular coconut tuiles are stacked with exotic fruit puree to make dazzling tropical napoleons. Chef Mello completes the theme with scattered fresh tropical fruits around the napoleons, and glazed strawberries and star fruit on top. Ingredients Coconut Tuile Confectioner’s Sugar – 1-1/2 cups Coconut […]

Grilled Wolf Fish with Fresh Thyme on Mediterranean Vegetables

Serving: 4 Print Grilled Wolf Fish with Fresh Thyme on Mediterranean Vegetables By Great Chefs October 10, 2015 Perch or other lean fresh-water fish could stand in for the wolf fish fillets that Autrian chef Herbert Danzer sears for this dish. Danzer adds parsley potatoes and a Mediterranean vegetable mixture — zucchini, tomatoes, and black […]

Green Bow-tie Pasta

Serving: 4 Print Green Bow-tie Pasta By Great Chefs October 10, 2015 This dish, with its hand-made, hand-twisted bow-tie pasta, is a labor of love. Its red, green, and white colors reflect the Italian flag. The watercress-flavored bow-tie pasta is striped with softened goat cheese and bright red fresh tomato puree. Basil chiffonade adds a […]

Patagonia Red Fruit Tart

Serving: Makes 1 tart; serves 6 Print Patagonia Red Fruit Tart By Great Chefs October 10, 2015 “Patagonia” is a region of Argentina, between the mountains and the southern ocean. It gives its name to many things; here, to a large chocolate-walnut tart filled with whipped cream and fresh fruit. Striped twisted tuiles garnish the […]

Potato Stuffed with Pig’s Feet and Foie Gras, Truffles, and Mushrooms

Serving: 8 Print Potato Stuffed with Pig’s Feet and Foie Gras, Truffles, and Mushrooms By Great Chefs October 10, 2015 This French dish is rich and dense with earthy flavor. A stuffing made of the meat from well-cooked pig’s feet (trotters) and potato fills rosy potato boats capped with their own lids. Sauteed mushrooms and […]

River Crayfish Tails with Arugula and Dried Tomatoes

Serving: 4 Print River Crayfish Tails with Arugula and Dried Tomatoes By Great Chefs October 10, 2015 The bright red and green colors are a match for the bright flavors in this salad. The Lime-Tomato Vinaigrette dressing is flavored with crayfish stock and dried tomatoes with the added zing of lime. Shrimp could be substituted […]

Swamp Duck

Serving: 2 Print Swamp Duck By Great Chefs October 10, 2015 Deeply colored and shiny with an unusual combination of honey, miso paste, and coffee, the duck appears almost lacquered. The Asian influence continues into the garnish, where apples are combined with peanuts and onions are spiked with a combination of lemon, ginger, and mint. […]

Watercress Soup with Caviar

Serving: 8 Print Watercress Soup with Caviar By Great Chefs October 10, 2015 The peppery taste of watercress is distilled in a soup made from a few simple ingredients — butter, onion, leek, chicken stock, and cream. And that fresh watercress! Chef Legendre rinses the watercress bunches intact, holding them like bouquets. He removes the […]

Frozen Honey Parfait

Serving: Makes 8 parfaits Print Frozen Honey Parfait By Great Chefs October 10, 2015 Creamy honey parfaits are accompanied by berries and thick sabayon. The really good news is that the parfaits may be made ahead of time — days ahead! The sabayon, however, is definitely a last-minute preparation. Ingredients Honey Parfait Eggs – 3 […]

Roast Lamb in Phyllo Dough

Serving: 2 Print Roast Lamb in Phyllo Dough By Great Chefs October 10, 2015 A classic dish, rare lamb is wrapped in crisp phyllo dough. Chef Koperski’s touches include stuffing each lamb loin with its tenderloin, and wrapping basil leaves into the phyllo for extra flavor punch. The wrapping procedure only sounds difficult. Just imagine […]

Foie Gras and Beans

Serving: 4 Print Foie Gras and Beans By Great Chefs October 9, 2015 This simple Italian salad is raised to the sublime by the use of foie gras, first pressing olive oil, and 23-year-old balsamic vinegar. The tiny white beans used by Chef Santin do not need to be soaked overnight, but if you are […]

Soup of Strawberries with Champagne and Vanilla Cream

Serving: 4 Print Soup of Strawberries with Champagne and Vanilla Cream By Great Chefs October 9, 2015 This beautiful dessert hides caramelized strawberries under a soup of strawberry juice and champagne, and a dollop of cream. Use the prettiest clear champagne glasses or bowls you have to show off the color. Ingredients Soup Strawberries – […]

Roasted Rabbit with Onion Gravy

Serving: 4 Print Roasted Rabbit with Onion Gravy By Great Chefs October 9, 2015 Rabbit is an unusual meat for most Americans, but loved throughout much of the world. Rabbit is available in most large supermarkets, although often frozen. Chef Sonnleitner’s rabbit dish features slices of rabbit topped with sautéed onion gravy, served with tomato-filled […]

Vegetable Cake with Tomato Coulis

Serving: Makes one 12-inch cake Print Vegetable Cake with Tomato Coulis By Great Chefs October 9, 2015 Fennel, garlic, onions, and bell peppers add their flavors to this delicious cake made entirely of vegetables. A single slice makes a wonderful appetizer; serve several slices and it can be the basis of an entire meal. Fresh […]

Roasted Duck with Pear-Sweet Potato Rosti

Serving: 8 Print Roasted Duck with Pear-Sweet Potato Rosti By Great Chefs October 9, 2015 Sweet potato cake wedges form a base for slices of spiced roasted duck. The pears and spices are combined with wine and duck stock to create a rich sauce with great depth. Sauteed mushrooms are served as a side dish. […]

King Crab Cake

Serving: 4 Print King Crab Cake By Great Chefs October 9, 2015 Warm king crab is tossed with seasonings and Parmesan cheese and stuffed back into its shell, to be dished out at the table. This dish emphasizes the flavor of this rich seafood and makes the most of the king crab, but it could […]

Dark Chocolate Tarts

Serving: 4 Print Dark Chocolate Tarts By Great Chefs October 9, 2015 Irish whiskey and black coffee add depth to rich chocolate tarts, which are served on a plate of creme anglaise with chocolate swirls and berries. Ingredients Tart Shells Flour – 1-1/2 cups Salt – 1/4 teaspoon Sugar – 1/3 cup Egg yolks – […]

Barbuda Langouste Risotto with Sun-dried Tomatoes and Beet and Curry Oils

Serving: 2 Print Barbuda Langouste Risotto with Sun-dried Tomatoes and Beet and Curry Oils By Great Chefs October 9, 2015 Creamy risotto flavored with langouste and tomato is sparked with colorful bits of spinach chiffonade. Prawns, shrimp, or lobster could also be used to flavor the risotto. Ingredients Beet Oil Beet juice – 1/2 cup […]

Sea Bass on Crushed Scallion Potatoes with Caramelized Spring Vegetables

Serving: 4 Print Sea Bass on Crushed Scallion Potatoes with Caramelized Spring Vegetables By Great Chefs October 9, 2015 Flaky butter-roasted sea bass tops a large scoop of crushed potatoes. The vegetables are cooked ahead of time, then sauteed in butter, brown sugar, and veal stock for a rich caramel glaze, a method which would […]

Crab Flan with Artichoke Purée

Serving: 10 Print Crab Flan with Artichoke Purée By Great Chefs October 9, 2015 This beautifully presented dish is called “Flan de Tourteaux” at Alain Chapel. The tourteaux are large crabs available — and highly sought — in France. While the tourteaux are not available everywhere, every region has a favorite crab meat; use the […]

Cookie Basket with Red Fruit

Serving: 4 Print Cookie Basket with Red Fruit By Great Chefs October 9, 2015 What an exquisite way to serve fresh fruit, cradled in crisp baskets with fruit puree and ice cream. Any combination of fresh fruit will do, but the red and purple fruit are particularly pretty. The baskets resemble lacy tuiles, although the […]

Chicken Wings in Tempura

Serving: 4 Print Chicken Wings in Tempura By Great Chefs October 9, 2015 A simple dish combines interesting flavors: the tempura batter contains turmeric, and the vegetables are scented with fresh herbs. Chicken thighs would also work well, and provide more meat; extend the frying time if you use them. Did you know that no […]

Apple Cake

Serving: Makes one 10-inch-by-10-inch cake (9 slices) Print Apple Cake By Great Chefs October 9, 2015 Paula Hurtado cuts apple halves in narrow slices, then places them on top of a firm but cake-like crust and glazes them with apricot glaze. Liberal use of lemon during the cutting process keeps the apples from turning brown […]

Apple and Goose Liver Sandwich

Serving: 4 Print Apple and Goose Liver Sandwich By Great Chefs October 9, 2015 With only three ingredients and the mundane salt and pepper, Kalman Kalla manages to create a delicious and unusual dish: the center slice of an apple is replaced with a crisp slice of seared goose liver. The apple center slice reappears […]

Octopus

Serving: 8 Print Octopus By Great Chefs October 9, 2015 Deep golden brown pan-broiled octopus tentacles are served atop a mound of seasoned couscous and drizzled with an unusual pesto made with arugula and walnuts instead of the expected basil and pine nuts. Ingredients Marinade Olive Oil – 2 cups Jalapeno – 1, peeled, seeded, […]

Bohemian Pancakes with Plum Gelee and Poppy Seed Parfait

Serving: 8 Print Bohemian Pancakes with Plum Gelee and Poppy Seed Parfait By Great Chefs October 9, 2015 Lovely pancakes leavened with yeast and beaten egg white sit next to slices of frozen poppy seed parfaits, garnished with nuts, strawberries, and whipped cream. The chef gives a recipe to make 12 servings of the parfait, […]

Seafood Cocktail

Serving: 4 Print Seafood Cocktail By Great Chefs October 9, 2015 Chef Coco Pacheco uses a bright cocktail sauce to accent local Chilean seafood, shellfish which are unusual in some parts of the world like a giant sea urchin and barnacles. Substitute the best local shellfish you can find, and you’ll create a wonderful dish. […]

Rabbit in Zucchini and Thyme Royale

Serving: 6 Print Rabbit in Zucchini and Thyme Royale By Great Chefs October 9, 2015 Individual quiches, studded with tomato and zucchini dice, are topped with braised rabbit tenderloin and a quenelle of chive mashed potato. The pan sauce is laced over the rabbit. The dish is served with glazed broccoli florets and carrots; carve […]

Pike Fillet on a Bed of Potato Salad with Pumpkin Seeds

Serving: 2 Print Pike Fillet on a Bed of Potato Salad with Pumpkin Seeds By Great Chefs October 9, 2015 This simple dish combines pan-sautéed fish fillets and warm potato salad sharpened with apple cider vinegar and tarragon mustard. The toasted pumpkin seeds add crunch. Ingredients Potato Salad Waxy potatoes, like Yellow Finn – 6 […]

Sole and Crispy Eggplant

Serving: 6 Print Sole and Crispy Eggplant By Great Chefs October 9, 2015 A simple and delicious way to serve fresh sole: the fish are baked with a topping of bread crumbs and Gruyere cheese, and served over a bed of fresh vegetables. An herb-tomato sauce accompanies the dish. Ingredients Sole – six 1-1/2 pound, […]

Coconut Crème Brûlée

Serving: 8 Print Coconut Crème Brûlée By Great Chefs October 9, 2015 Crème brûlée served in a nougat shell rather than the traditional ramekin has a light tropical look, especially when served over fruit on a plate decorated with colorful sauces. Ingredients Almond-Sesame Nougat Shell Unsalted Butter – 1/2 cup, at room temperature Sugar – […]

Deep-fried Monkfish, Viennese-style, on a Creamy Potato-Mash Salad

Serving: 4 Print Deep-fried Monkfish, Viennese-style, on a Creamy Potato-Mash Salad By Great Chefs October 9, 2015 A simple and delicious dish: creamy potato salad is served with crisp golden fried fish. The crunchy coating on the fish contrasts nicely with the creamy, sharp-flavored potato salad. Ingredients Creamy Potato-Mash Salad Potatoes – 1 pound, skin-on […]

Orange Dome

Print Orange Dome By Great Chefs October 8, 2015 Bright wheels of candied orange slices cover a dome of orange mousse. An orange sauce is served with slices of the bombe. A bombe makes a lovely dessert presentation, yet is fairly easy to assemble. Ingredients Candied Orange Slices Sugar – 2 cups Water – 2 […]

Baked Rabbit Crown with Letcho

Serving: 4 Print Baked Rabbit Crown with Letcho By Great Chefs October 8, 2015 Rabbit loins are Frenched and coiled into crowns, their bones standing up in a circle around the top of the meat. They are served with letchko, a traditional Hungarian vegetable dish similar to ratatouille, and tournéed potatoes. The onions for the […]

Salmon in Spices

Serving: 4 Print Salmon in Spices By Great Chefs October 8, 2015 Salmon with its skin removed is seared on a bed of mixed seeds and served with steamed rice. The skin reappears as a garnish, crisp-fried and glazed with the soy-based sauce. Ingredients Salmon pieces – four, 5 – 6 ounce Black and white […]

Boeuf au Manioc (Beef Filet on Yuca Biscuit)

Serving: 4 Print Boeuf au Manioc (Beef Filet on Yuca Biscuit) By Great Chefs October 8, 2015 Yuca and potato combine to create small fried cakes that hold a crusted filet of beef above a rich Burgundy-herb sauce. The yuca biscuits are mixed the day ahead and refrigerated, then sliced and fried at the last […]

Ox Snout Salad

Serving: 4 Print Ox Snout Salad By Great Chefs October 8, 2015 This dish from Figlmüller’s menu is a typical Styrian appetizer, combining processed meat and greens. Pickled ox snout has a texture similar to head cheese, and is made by dry-pickling the meat from an ox snout for 9 days in salt, then cooking […]

Sweet Cheese Dumplings

Serving: 4 Print Sweet Cheese Dumplings By Great Chefs October 8, 2015 Stefan Hierzer pipes a beautiful swirled chocolate design on the plates, then fills the large spaces in the swirl with strawberry puree, before he even starts adding the dumplings. These cheese dumplings are boiled in rum-scented water, then rolled in crunchy butter-sauteed bread […]

Stuffed Zucchini Flowers

Serving: 4 Print Stuffed Zucchini Flowers By Great Chefs October 8, 2015 A simple filling of chicken breast ground with seasonings, eggs, and cream fills zucchini flowers which have a tiny new baby zucchini attached. The fragile zucchini flowers will only hold for a day, so shop for this is a dish the day you […]

Chocolate Tart with Hazelnuts

Yield: 10 Tarts Serving: 10 Print Chocolate Tart with Hazelnuts By Great Chefs October 8, 2015 Sweet pastry tart shells cradle rich chocolate filling for this classic dessert. The tarts are elegantly served with a halo of chocolate sauce and a dusting of cocoa powder. Ingredients Sweet Pastry Unsalted Butter – 1 cup, cold Sugar […]

Grilled Chicken Napoleon with Shiitake and Spinach Ragout

Serving: 4 Print Grilled Chicken Napoleon with Shiitake and Spinach Ragout By Great Chefs October 8, 2015 For a great country-style meal, this dish is hard to beat. Mashed potato forms a bed for half a grilled chicken breast, which is topped with a spicy shiitake and spinach ragout, then covered with the other half […]

Apricot Pudding (Kecskemet)

Serving: 4 Print Apricot Pudding (Kecskemet) By Great Chefs October 8, 2015 These desserts look like sparkling gems, sheathed in glittering jelly and crowned with an apricot. Apricot jelly is used to coat the molds, which are filled with apricot mousse. Chef Varga is insistent: the real secret is the apricot brandy, which shows up […]

Prawns in Rice Dough with Pumpkin-Curry Sauce

Serving: 4 Print Prawns in Rice Dough with Pumpkin-Curry Sauce By Great Chefs October 8, 2015 Helmut Österreicher coats large prawns in rice dough, or batter, which is leavened with yeast and allowed to rise. The prawns are deep-fried, then served atop sauteed red pepper dice with a pumpkin-curry sauce. Ingredients Prawns Basmati (risotto) rice […]

Chocolate Ganesha

Serving: 4 Print Chocolate Ganesha By Great Chefs October 8, 2015 Pastry chef Maximo Lopez, who was born in Buenos Aires, creates a soft chocolate cake which releases a soft nearly-liquid chocolate center when cut open. He names it for the Hindu deity Ganesha. Ingredients Sugar Garnishes Sugar – 1/2 cup Fennel Seeds – 1 […]

Maui Onion Soup with Goat Cheese

Serving: 4 Print Maui Onion Soup with Goat Cheese By Great Chefs October 8, 2015 The savory onion soup is covered by a single large toasted crouton topped with cheese and pineapple. Canned pineapple works as well as fresh in this sweet-tart topping. In Hawaii, taro bread is available in specialty stores. Any flavorful loaf […]

Seared Pacific Shrimp with Soba Noodles, Crab Meat, Asian Vegetables, and Garlic-Miso Dressing

Serving: 4 Print Seared Pacific Shrimp with Soba Noodles, Crab Meat, Asian Vegetables, and Garlic-Miso Dressing By Great Chefs October 8, 2015 Bright pink sauteed tiger shrimp sit atop a mound of just-warm soba noodles, richly larded with crab meat and Asian vegetables. The origins of this dish are obviously Japanese. Soba, or buckwheat noodles; […]

Frozen Chocolate Tart

Serving: 6 to 8 Print Frozen Chocolate Tart By Great Chefs October 8, 2015 Rich and dense, this tart is a type of “flourless” chocolate cake.” If served warm, the center would be liquid. Freezing it stabilizes the chocolate center. Chef Hurtado serves it with fresh raspberry-Kahlua sauce and fresh fruit. Ingredients Bittersweet Chocolate – […]

Smoked Trout Terrine

Serving: 8 Print Smoked Trout Terrine By Great Chefs October 8, 2015 Slices of terrine are served with dressed greens. The terrine combines a smoked trout farce, trout fillets, and thin salmon slices, and is coated with cool green cucumber slices. Ingredients Bechamel Sauce Butter – 1 tablespoon Flour – 1-1/2 tablespoons Milk – 1/2 […]

Tiramisu with Dulce de Leche Atop

Serving: 8 Print Tiramisu with Dulce de Leche Atop By Great Chefs October 8, 2015 Tiramisú — “pick me up” — comes in many forms, but basic to each is a cake laced with strong coffee syrup. For this one, Dolli Irigoyen mixes Amaretto with the coffee, then layers the cakes with a cream that […]

Hot Curdled Chanterelle Soup

Serving: 4 Print Hot Curdled Chanterelle Soup By Great Chefs October 8, 2015 Eggs are whisked into vegetable broth, then sliced mushrooms are added. When the broth is cooked — in a bain marie — the eggs curdle into tiny bits throughout the soup. Caraway seeds add an unusual flavor note. Ingredients Eggs – 3 […]

Tournedos Sturgeon

Serving: 2 Print Tournedos Sturgeon By Great Chefs October 8, 2015 Slices of sturgeon are turned into a sandwich with a piquant mixture of horseradish, chives, and butter between them. A strip of bacon wraps each sandwich, adding its own smoky taste. Seared and cooked with leeks, onions, and tomatoes, the sturgeon are topped with […]

Grilled Kauai Prawns and Bean Thread Noodles with a Strawberry-Papaya Vinaigrette

Serving: 4 Print Grilled Kauai Prawns and Bean Thread Noodles with a Strawberry-Papaya Vinaigrette By Great Chefs October 7, 2015 Large freshwater prawns are prepared with the head, whiskers, and tail intact. The lumpia cups and fried bean thread noodles can be prepared ahead of time and kept in an airtight container for assembly. Solo […]

Ahi Wellington Kailua on Hearts of Palm with Citrus-Herb Butter

Print Ahi Wellington Kailua on Hearts of Palm with Citrus-Herb Butter By Great Chefs October 7, 2015 This light twist on classic Beef Wellington uses ahi tuna and a pate made with mushrooms instead of liver. The Asian ingredients give the dish a completely new taste. The pate could also make an appearance at a […]

Duck-stuffed Ravioli with Herbs, Spices, and Fruit

Serving: 6 Print Duck-stuffed Ravioli with Herbs, Spices, and Fruit By Great Chefs October 7, 2015 This appetizer is a meat-lover’s dream: duck, prosciutto, boiled ham, smoked bacon, and foie gras, tucked into pasta and served on a rich sauce made from the pan glaze. Crisp fresh bean sprouts top the plates. The recipe uses […]

Malakoff Cream

Serving: 8 Print Malakoff Cream By Great Chefs October 7, 2015 Vanilla pudding is lightened with whipped cream and layered with rum-soaked ladyfingers in parfait glasses. Chef Sichra tops his with piped white meringue swans he has made earlier — lovely, but optional. The vanilla sugar mentioned is sugar in which vanilla beans are stored, […]

Lamb Tenderloin with Lentils and Herbed Jus

Serving: 4 Print Lamb Tenderloin with Lentils and Herbed Jus By Great Chefs October 7, 2015 Using lentils almost like refried beans, Chef Rodriguez makes a tasty cake of lentils as a base for slices of lamb tenderloin. A simple sauce of reduced lamb jus and a bouquet of herbs accompany the dish. Ingredients Lentils […]

Fried Strawberries with White Wine Parfait

Serving: 2 Print Fried Strawberries with White Wine Parfait By Great Chefs October 7, 2015 This unusual dessert is a frozen wine parfait, like a frozen zabaglione, topped with strawberries which are dipped in a wine-flavored batter and fried. The red – white – red color scheme reflects the Austrian national colors. The “vanilla sugar” […]

Swordfish with a Crabmeat-Sesame Crust and Stir-fried Vegetables with Mirin-Cilantro Vinaigrette

Serving: 4 Print Swordfish with a Crabmeat-Sesame Crust and Stir-fried Vegetables with Mirin-Cilantro Vinaigrette By Great Chefs October 7, 2015 Medallions of broiled swordfish are protected from the heat of the broiler by a tasty crab meat-sesame crust. While the crust is crunchy, the fish remains moist. The medallions rest on a bed of stir-fried […]

Pheasant in Phyllo

Serving: 4 Print Pheasant in Phyllo By Great Chefs October 7, 2015 Golden phyllo packets hold an earthy mixture of pheasant and mushrooms. The creamy sauce is ingeniously poured into the finished packets with a funnel made of folded foil. A salad of diced vegetables and a cluster of oak leaf lettuce are the simple […]

Roasted Breast of Duck in a Salt Crust with Exotic Fruit

Serving: 4 Print Roasted Breast of Duck in a Salt Crust with Exotic Fruit By Great Chefs October 7, 2015 Duck always combines well with fruit, but Pierre Landry’s version adds an exotic touch. Cooked inside a salt crust, the duck emerges rare but not at all salty. Slices of duck are molded with sauteed […]

Pancakes à la Gundel

Serving: 6 Print Pancakes à la Gundel By Great Chefs October 7, 2015 Thin lemon-scented pancakes are folded (or rolled, if you wish) around a filling of walnuts, raisins, and orange zest, then sauced with semi-sweet chocolate. Chef Kalla notes that he once made this dish with chestnuts instead of walnuts, and it was delightful […]

Waldviertel Poppy Seed Soufflé with Berry Compote

Serving: 4 Print Waldviertel Poppy Seed Soufflé with Berry Compote By Great Chefs October 7, 2015 Airy soufflés filled with poppy seeds and walnuts are served with a berry compote. Cranberries substitute for the tart red Austrian berries used by Chef Osterreicher; those berries are not available abroad. Ingredients Berry Compote Raspberries – 1/2 cup […]

Togarashi-seared Beef Poke with Chilled Spicy Tomato Soup

Serving: 4 Print Togarashi-seared Beef Poke with Chilled Spicy Tomato Soup By Great Chefs October 7, 2015 Poke (po-kay) is traditionally a mix of raw diced fish, onions, limu (seaweed), and Hawaiian salt; however, this variation using sauteed beef is spicy and very good. If prepared in advance, the flavors have an even better chance […]

Venison Medallions with Creamed Cabbage and Slip Dumplings

Serving: 4 Print Venison Medallions with Creamed Cabbage and Slip Dumplings By Great Chefs October 7, 2015 Venison medallions are served with creamed cabbage to which a tiny bit of nutmeg is added, and sauteed dumplings. Trim the venison ahead of time and use the bones and trimmings to make a rich stock, which will […]

Mixed Vegetable Salad with Sweet and Sour Pan-fried Scallops

Serving: 4 Print Mixed Vegetable Salad with Sweet and Sour Pan-fried Scallops By Great Chefs October 7, 2015 Thierry Alix stresses that the vegetables must be fresh for the best salad. His spicy dressing adds an unusual “island” taste. This recipe uses nutmeg jelly; you can substitute a little apple or apricot jelly flavored with […]

Prosciutto-wrapped Rabbit

Serving: 2 Print Prosciutto-wrapped Rabbit By Great Chefs October 7, 2015 Chef Massey creates a pocket in the top of each rabbit leg by removing the upper bone, then stuffs the pocket with herbed butter. The stuffed legs are wrapped in prosciutto and browned before roasting. He serves the rabbit with roasted vegetables. Ingredients Unsalted […]

Rice Soufflé with Pear

Serving: 4 Print Rice Soufflé with Pear By Great Chefs October 7, 2015 Rice soufflé flavored with pear schnapps is served with caramelized poached pears embedded in the top. A sweetened purée of berries — your choice — adds color. Ingredients Long-Grain Rice – 1 cup Milk – 1-1/2 cup Heavy (whipping) cream – 1/2 […]

Consommé Gourmet Art

Serving: 4 Print Consommé Gourmet Art By Great Chefs October 7, 2015 This beautiful goulash consommé derives its flavor from intense Hungarian paprika and beef which have been simmered together for a long time, with water added from time to time to keep the mixture moist. The chef clarifies the consommé with egg white. The […]

Custard with Anise and Caramel Autumn Fruits

Serving: 4 Print Custard with Anise and Caramel Autumn Fruits By Great Chefs October 7, 2015 Caramelized sugar cones hold orange tea-scented pastry cream. Star anise flavors the bavarois, which rests on caramelized pear slices. More pear, figs, and nuts complete the dish. The combination of delicate orange, anise, and pear tastes is inspired. Ingredients […]

Saddle of Lamb with Funghi Risotto on Rosemary Jus and Crispy Vegetables

Serving: 2-4 Print Saddle of Lamb with Funghi Risotto on Rosemary Jus and Crispy Vegetables By Great Chefs October 7, 2015 Creamy risotto studded with cepes forms a base for herbed lamb chops garnished with crispy fried vegetable strips. The lamb is served with its own wine-laced juice, scented with rosemary. The number served depends […]

Figlmüller Schnitzel with Four Potato Salads

Serving: 4 Print Figlmüller Schnitzel with Four Potato Salads By Great Chefs October 7, 2015 Restaurant Figlmüller’s signature schnitzel is always larger than the plate that holds it. The real secret lies in pounding the schnitzel very very thin, then searing quickly in very hot oil, and frying a second time in slightly cooler oil […]

Lucume Mousse

Serving: 6-8 Print Lucume Mousse By Great Chefs October 7, 2015 Paula Hurtado’s lucume mousse is made with this fragrant, exotic fruit, but it could be a basic recipe for any fruit mousse: just substitute an equal amount of puree from another fruit for the lucume puree. The lucume, a sapote, has a sweet perfume, […]

Goose Liver Pepper Balls

Serving: 4 Print Goose Liver Pepper Balls By Great Chefs October 7, 2015 Chef Kellner has made this dish easy to prepare: he suggests purchasing goose liver terrine (pate) and brioche from your favorite stores (although you could prepare your own ahead of time, if you wish). He emphasizes that the quality of the goose […]

Oxtail Goulash with Serviettenknodel

Serving: 4 Print Oxtail Goulash with Serviettenknodel By Great Chefs October 7, 2015 This paprika-rich stew is braised on the stovetop. It is served with something called a serviettenknodel, after the traditional method of cooking — the dough is wrapped in a large wet clean napkin or dishtowel for cooking. Ingredients Canola oil – 1/2 […]

Chocolate Biscuit Stuffed with Raspberry Mousse

Serving: 4 Print Chocolate Biscuit Stuffed with Raspberry Mousse By Great Chefs October 7, 2015 These lovely fruit-filled chocolate desserts hide two cake layers — one almond, one chocolate — plus raspberry mousse inside chocolate bands. They are served with apricot sauce and a sprinkle of confectioner’s sugar. Ingredients Biscuit Jaconde Confectioner’s Sugar – 1-1/4 […]

Parmesan Basket with Polenta and Roasted Vegetables

Serving: 4-6 Print Parmesan Basket with Polenta and Roasted Vegetables By Great Chefs October 7, 2015 Baskets made of freshly grated Parmesan cheese melted together and formed into cups hold a piece of polenta and a selection of roasted vegetables. This is an easy recipe to work with; the only “trick” is that the cheese […]

Variation on Shoulder Tip with Savoy Cabbage

Serving: 4 Print Variation on Shoulder Tip with Savoy Cabbage By Great Chefs October 7, 2015 Ingredients Beef Shoulder Beef shoulder tip – 2 to 2-1/2 pounds Bouquet Garni – 3/4 cup (mixture of carrot, celery, yellow turnip, leek, and yellow onion) Dijon-style mustard – 1/2 cup Salt and freshly ground black pepper to taste […]

Cruzan Bananas

Serving: 4 Print Cruzan Bananas By Great Chefs October 7, 2015 Like New Orleans’ famed “Bananas Foster,” Cruzan Bananas are caramelized and served with vanilla ice cream. The spiced rum puts the Caribbean spin on this simple but delicious dish. Ingredients Clarified Butter (see Basics) – 1/4 cup Dark Brown Sugar – 8 tablespoons Bananas […]

Shrimp Salad Pionono with Calabaza Seed Vinaigrette

Serving: 4 Print Shrimp Salad Pionono with Calabaza Seed Vinaigrette By Great Chefs October 7, 2015 This shrimp salad gets its depth from the grilling of the shrimp and toasting of the calabaza, or pumpkin, seeds. This dish has many parts which can be used for other dishes: the pionono shells could contain any salad […]

Baked Figs on Mascarpone-Cinnamon Cream with Crunchy Parfait

Serving: 4 Print Baked Figs on Mascarpone-Cinnamon Cream with Crunchy Parfait By Great Chefs October 7, 2015 Deep-fried battered figs are the centerpiece of this dessert, served with frozen quenelles of walnut parfait on plates dressed up with cassis puree and mascarpone-cinnamon cream sauce. The vanilla sugar used in several parts of this dish is […]

Rabbit Salad

Serving: 4 Print Rabbit Salad By Great Chefs October 7, 2015 Dolli Irigoyen uses 14-year-old balsamic vinegar to make the vinaigrette with which he accents this dish, putting in on the salads with an eyedropper. The rabbit is stewed in a seasoned broth, then marinated overnight with sage leaves. It is sliced and served over […]

Oriental Lamb with Crispy Fried Vegetables

Serving: 4 Print Oriental Lamb with Crispy Fried Vegetables By Great Chefs October 7, 2015 Stir-fried vegetables and crisp wonton strips garnish lamb which is served with a sauce made with Asian and tropical ingredients. The fruit in the sauce and relish is a wonderful counterpoint to the rich lamb. Ingredients Sesame Seed Oil – […]

Moano and Kahuku Prawns with Molokai Sweet Potatoes

Serving: 4 Print Moano and Kahuku Prawns with Molokai Sweet Potatoes By Great Chefs October 7, 2015 Large freshwater Kahuku prawns are farmed on the island of Oahu and are widely popular with Hawaiian chefs, who often cook them whole leaving the heads and whiskers on. Moano is reef fish, a member of the goatfish […]

Ham Strudel Budavari Art with Dill and Paprika Sauce

Serving: 4 Print Ham Strudel Budavari Art with Dill and Paprika Sauce By Great Chefs October 7, 2015 This golden brown strudel with its smoky ham and sauerkraut filling is one of the signature dishes at Matthias Cellar Restaurant. Note the easy way to make strudel: instead of spending a long time stretching a dough […]

Smoked Salmon with Lemon-Butter Sauce, Pears, and Cold Cream of Caviar

Serving: 4 Print Smoked Salmon with Lemon-Butter Sauce, Pears, and Cold Cream of Caviar By Great Chefs October 6, 2015 Slices of salmon fillet are drawn into steaks and smoked. They are served atop a lemon-butter sauce accented with Port wine syrup, with poached pear and caviar cream garnish. Lime may be substituted for lemon […]

Fish Fillet Caprice

Serving: 4 Print Fish Fillet Caprice By Great Chefs October 6, 2015 A simple sauce of mango and banana flavors fish which has been coated and sauteed until golden. The lovely cucumber garnish takes a bit of fiddling, but is unusual and attractive. Once you’ve mastered it you can use it to garnish many other […]

Miracle Dessert

Serving: 6 to 8 Print Miracle Dessert By Great Chefs October 6, 2015 It would be hard to find an prettier dessert — a shiny pink raspberry meringue heaped into sparkling glasses and garnished with more raspberries, blueberries, and orange leaves with a dusting of confectioner’s sugar. The miracle is that it is so simple. […]

Pumpkin-Goose Liver Crêpe with Hard Cider Sauce

Serving: 6-8 Print Pumpkin-Goose Liver Crêpe with Hard Cider Sauce By Great Chefs October 6, 2015 Thin crêpes wrap slices of marinated pumpkin and sauteed goose liver, creating spirals of bright color and taste. They are served with hard cider sauce, a reduction of chicken stock, hard cider, butter, and vinegar that adds the kick […]

Cancato (Grilled Sausage and Fish)

Serving: 6 Print Cancato (Grilled Sausage and Fish) By Great Chefs October 6, 2015 This delicious traditional Chilean dish sandwiches sausage, tomatoes, cheese, and seasonings inside fish fillets. The fillets are sewn together with big stitches so that the stuffing is held inside as they cook in a hinged wire fish grill or basket over […]

Deep-dish Banana-Coconut Cream Pie

Serving: 6 to 8 Print Deep-dish Banana-Coconut Cream Pie By Great Chefs October 6, 2015 Mounded high in a sugar crust, resting on a thick layer of chocolate and nougat, caramel mousse and coconut cream support arches of chocolate-glazed bananas that are hidden by whipped cream until the pie is cut. Plan ahead: the dough […]

Lamb Rack with Basil and Garlic Confit, Wheat Timbale, and Vegetable Ratatouille

Serving: 4 Print Lamb Rack with Basil and Garlic Confit, Wheat Timbale, and Vegetable Ratatouille By Great Chefs October 6, 2015 Garlic roasted in olive oil forms the flavor base of each part of this dish. Both the rack and saddle of lamb are roasted with the roasted garlic and basil; the sauce is a […]

Sweet Potato-wrapped Spiny Lobster Tail with Avocado and Green Papaya Roti Taco and Beetroot Syrup

Serving: 4 Print Sweet Potato-wrapped Spiny Lobster Tail with Avocado and Green Papaya Roti Taco and Beetroot Syrup By Great Chefs October 6, 2015 This recipe makes good use of the Asian spiral slicers which are turning out long spiral garnishes at restaurants everywhere. While a spiral slicer will make a pretty wrap, you can […]

Rhubarb Tart

Serving: 6 Print Rhubarb Tart By Great Chefs October 6, 2015 Rhubarb and custard fill a vanilla- and orange-scented pastry crust for this tart. The tart is dusted with confectioner’s sugar and accented with raspberry coulis. Rhubarb has a tart flavor which works particularly well in pies; one of its names, in fact, is pie […]

Eggplant Napoleon

Serving: 4 Print Eggplant Napoleon By Great Chefs October 6, 2015 Layers of eggplant, herbs, and mozzarella cheese create a savory tower with Italian flavors. The vinaigrette is so good you’ll want to make it for other salads. Ingredients Tomato-Balsamic Vinaigrette Tomato – 1 large, peeled, seeded, and diced White Onion – 1/2 cup, finely […]

Daurade Acacia (Snapper with Eggplant)

Serving: 4 Print Daurade Acacia (Snapper with Eggplant) By Great Chefs October 6, 2015 Fresh tomato sauce is used as a base for sauteed marinated eggplant topped with herb-crusted fish fillets. More herbs, plus sauteed garlic cloves, garnish the dish. Begin making the stock and eggplant a day ahead as the eggplant must marinate for […]

Roasted Pineapple with Black Current, Martinique Aged Rum, and Vanilla Beans

Serving: 4 Print Roasted Pineapple with Black Current, Martinique Aged Rum, and Vanilla Beans By Great Chefs October 6, 2015 Crisp tuiles curve behind a slice of caramelized pineapple topped with whipped cream. Black current jelly sauce creates a colorful contrast. As with any flambeed dish, be very aware of everything around the stove before […]

Smoked Salmon Tartare in Potato Pancakes with Caviar

Serving: 4 Print Smoked Salmon Tartare in Potato Pancakes with Caviar By Great Chefs October 6, 2015 Grated potato is formed into thin pancakes and spread with salmon tartare, then stacked on the plates. Creme fraiche and caviar top the stacks. The tartare is served with mixed greens and thin slices of smoked salmon. Ingredients […]

Honey and Tamari-seared Salmon

Serving: 4 Print Honey and Tamari-seared Salmon By Great Chefs October 6, 2015 Tamari and honey create a glaze for salmon fillets, which are served with a cider-honey-mustard sauce and flash-fried leeks. Chef Mitchell suggests serving the salmon on a bed of parsley-flecked couscous, but rice or pasta could also be served. The tourneed carrots […]

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