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[...]
Posts Tagged ‘Recipe’
Minnie’s Quick &Easy Chicken Pho
From the Demo: Winter Asian Noodle Soups Recipe Courtesy of Chef Minnie Luong Serves 4 Soup Base: 2 whole star anise 2 quarts chicken stock (store bought or homemade) 1 whole roasted chicken (store bought is okay) 1/2 onion 1 small carrot, peeled and chopped 1 celery stalk, chopped 1 lemongrass stal[...]
Chocolate Fondue
From the Demo: Aphrodisiac Menu Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn Yield 2 cups Ingredients: 16 ounces dark or semi-sweet chocolate, chopped (preferably Valrhona) 1 ½ cups heavy cream ½ tsp vanilla paste Procedure: Chop or break chocolate into small pieces (makes them ea[...]
Cocoa Braised Oso Bucco
From the Demo: Aphrodisiac Menu Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn Serves 4 to 6 Ingredients: 6 to 8 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone Valrhona cocoa powder All-purpose flour for dre[...]
March 1st, 2010 - 5:21 pm § in Recipe, Vegetarian
Strawberry Salad
From the Demo: Aphrodisiac Menu Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn Serves 4 to 6 Ingredients: 1 basket fresh strawberries, sliced ½ cup Almonds, toasted (see below) 1 cup  Fresh diced leeks, roasted (see below) ½ cup Shredded or shaved ricotta salata cheese ½ lb    [...]
March 1st, 2010 - 5:19 pm § in Dressings/ Sauces, Recipe
Chocolate Balsamic Dressing
From the Demo: Aphrodisiac Menu Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn Yield 1 cup Ingredients: ½ tbsp Dijon Mustard ¼ cup Chocolate Balsamic 1tbsp  Valrhona Cocoa ½ cup Salad oil (Grapeseed or Canola) 1tbsp  Honey Salt and Pepper to taste Preparation: Mix mustard, [...]
CHOCOLATE BLEEDING HEART
From the Demo, Chocolate Valentines with Republica del Cacao Recipe Courtesy of Chef Jean-Marc Viallet Raspberry jelly: -Â Â Â Â Â Â Â Â Â Bring to a boil 1 cup of raspberry puree with 4 oz of sugar. -Â Â Â Â Â Â Â Â Â Add 5 bloomed gelatin sheets then add 1 cup of cold raspberry puree. -Â Â Â Â Â[...]
CHOCOLATE CHIPOTLE POT DE CRÈME
From the Demo, Chocolate Valentines with Republica del Cacao Recipe Courtesy of Chef Jean-Marc Viallet -Â Â Â Â Â Â Â Â Â Whisk 10 egg yolks with 6 oz of sugar, set aside. -Â Â Â Â Â Â Â Â Â Bring to boil 4 cups of heavy cream, 1 split vanilla bean, a cinnamon stickand 2 ea chipotle peppers. -Â Â [...]
February 3rd, 2010 - 11:21 am § in Dressings/ Sauces, Recipe
Pink Grapefruit Marmalade with Vanilla
From the Demo: Saving the Season, Winter Citrus Recipe Courtesy of Bettina Birch, BeeGreenFarm   3 large ruby red grapefruits 3 cups water 4 cups sugar 1 vanilla bean, seeds scraped 2 tablespoons rose water or lemon juice 1. Set a large pot of water to boil. Cut off the peel of the grapefruits, [...]
February 3rd, 2010 - 11:15 am § in Dressings/ Sauces, Recipe
Lemon Curd
From the Demo: Saving the Season, Winter Citrus Recipe Courtesy of Bettina Birch, BeeGreenFarm My friend Susan Rush was an angel and made up a couple of different citrus recipes for tasting. Following is one great and easy lemon curd recipe: Good enough to eat by the spoonful, this curd can be used [...]
February 3rd, 2010 - 11:13 am § in Dressings/ Sauces, Recipe
PECTIN STOCK
From the Demo: Saving the Season, Winter Citrus Recipe Courtesy of Bettina Birch, BeeGreenFarm Christine Ferber, author of “Mes Confiture” inspires with her recipe for “Pectin Stock”, a natural alternative to packaged pectin. 3 1/2 pounds green apples 4 2/3 cups granulated [...]
VIN DE PAMPLEMOUSSE
From the Demo: Saving the Season, Winter Citrus Recipe Courtesy of Kevin West at savingtheseason.com SPECIAL EQUIPMENT: 2 5-liter (or five-quart) jars with a sealable lids. 5 750 ml bottles with stoppers INGREDIENTS 6 yellow grapefruits (please try to find organic fruit, since the peel macerates for[...]
January 26th, 2010 - 5:03 pm § in Dressings/ Sauces, Recipe
Blackberry-Citrus Table Salsa
From the demo January 16, 2010. Recipe courtesy of Nancy Zaslavsky. Makes about 2 cups. 1 juice orange 1 lime (Mexican, a.k.a. Key lime, if possible) 1 cup white onion, minced ¼ cup chopped cilantro ½ to 1 stemmed yellow/orange chile manzano (black seeds removed); or 1 serrano or 1 jalapeño (unse[...]