From the demo: Savory Custards Recipe Courtesy of Chef Rushayne (Note: This quiche recipe was originally made with ham and served with an asparagus salad, courtesy of Tyler Florence, but I edited it a bit to showcase one of my favorite ingredients, dried mushrooms. The original recipe can be found o[...]
Posts Tagged ‘mushrooms’
Soup Bases
From the Demo: Winter Asian Noodle Soups Recipe Courtesy of Chef Minnie Luong Japanese Soy (Shoyu) Soup Base 2 clove finely chopped garlic 1 tsp finely chopped fresh ginger 2 tsp sesame oil 4 cup chicken soup stock, shitake stock (see below), or vegetable stock 2 cup kombudashi soup stock (see below[...]
Molecular Gastronomy: Hot Savory Agar Panna Cotta Appetizer
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 1 sheet gelatin ¼ cup butter 1 medium shallot, finely minced 2 oz shiitake mushroom caps, finely minced 1 cup Gewürztraminer 1T+1t agar powder ½ t each salt & pepper ¼ t cayenne pepper 8 oz sour cream 1 cup whippi[...]
Wild Mushroom and Cheese Tamales
From the Demo: Tamale Social Courtesy of Maite Gomez-Rejón/ArtBites Yields 2 Dozen Ingredients: For the Batter: 10 ounces pork lard or vegetable shortening, slightly softened but not runny 2 teaspoons salt 1 ½ teaspoons baking powder 2 pounds masa harina mixed with 2 ¼ cups hot water 1 ½ cups ch[...]
October 9th, 2009 - 12:15 pm § in Recipe, Vegetarian
Mushroom and Epazote Quesadillas
From the Demo: Day of the Dead with Maite Gomez-Rejón Serves 8 Ingredients: For the corn tortillas: 1 3/4 cups Maseca 2 tablespoons hot water salt tortilla press For the filling: olive oil 1/2 onion, chopped 1 garlic clove, minced 1 pound button mushrooms, sliced 2 tablespoons chopped epazote leave[...]