From the demo: Callebaut, 100 Years of Chocolate Recipe Courtesy of Chef Alicia Boada Milk Chocolate Banana Ganache 500 g. (100%) Callebaut 823NV Milk Couverture 300 g. (60%) Fresh Banana, mashed 100 g. (20%) Heavy Cream 100 g. (20%) Unsalted Butter Procedure 1. Heat heavy cream to boil. Remove from[...]
Posts Tagged ‘Recipe’
Passionfruit Bon Bon Recipe
From the demo: Callebaut, 100 Years of Chocolate Recipe Courtesy of Chef Alicia Boada Passionfruit Dark Chocolate Ganache 500 g. (100%) Callebaut 811NV Dark Couverture 300 (60%) Passionfruit Puree 100 g. (20%) Heavy Cream 100 g. (20%) Unsalted Butter Procedure 1. Heat heavy cream and puree to boil. [...]
MORELLO CHERRY PROSECCO GRANITA WITH MARSCAPONE CREAM Recipe
From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipe Courtesy of Lauren Zaira Ingredients: 1/3-cup sugar 1 ½ cups water 1-¾ cups Prosecco or sparling water ½ cup Morello Austera sour cherry syrup 1-cup cream 3 tablespoons mascarpone Procedure: Place the sugar and water[...]
SAGNE A PEZZE HEIRLOOM WHEAT PASTA WITH FRESH HERBS AND PINE NUT Recipe
From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipe Courtesy of Lauren Zaira Ingredients: ¼ cup Frescobaldi Laudemio extra virgin olive oil, plus more for drizzling ½ bunch fresh basil, chopped or chiffonade ½ bunch Italian parsley, chopped or chiffonade ½ cup toasted [...]
SAUTEED GREENS WITH IASA COLATURA DI ALICI Recipe
From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipes Recipe Courtesy of Lauren Zaira Ingredients: 1 ½ pounds cavolo nero (also called Tuscan kale) or regular kale 6 tablespoons Vittorio Cassini extra virgin olive oil 6 garlic gloves, thickly sliced 1-2 tablespoon IASA Col[...]
August 12th, 2011 - 11:15 pm § in Dressings/ Sauces, Recipe
CAESAR SALAD DRESSING Recipe
From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipes Recipe Courtesy of Lauren Zaira Ingredients: 1 clove garlic 2 egg yolks 2 teaspoon dijon mustard 2 teaspoons IASA Colatura 2 lemons, juiced and the zest of one 2/3 cup Vittorio Cassini extra virgin olive oil 1/2 cup fine[...]
BRUSCHETTA WITH ESTRATTO AND FRESH TOMATOES Recipe
From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipes Recipe Courtesy of Lauren Zaira Ingredients: 10 slices baguette, approx. ¼” thick 2 heirloom or super ripe and red tomatoes, medium diced ½ bunch green or opal basil – chiffonade Frescobaldi Laudemio Extra Virg[...]
ROASTED STONE FRUIT WITH CARDAMOM SUGAR, CREME FRAICHE AND BURNT CARAMEL SAUCE Recipe
From the demo A Sustainable Kitchen 2.0 Recipes Courtesy of Annette Eason Preheat oven to 425 degrees. Slice stone fruit (peaches, plums, apricots, nectarines) in a bowl and toss with just enough of the sugar (cardamom or vanilla) to lightly coat. Place fruit on a well oiled baking sheet and roast i[...]
GRILLED BREAD SALAD (PANZANELLA) Recipe
From the demo A Sustainable Kitchen 2.0 Recipes Courtesy of Annette Eason Ingredients 1 small to medium loaf of bread (use a dense bread like sourdough, whole wheat, a really good baguette, or try olive bread) sliced 1 inch thick ½ to ¾ cup extra virgin olive oil 5-6 large ripe tomatoes (heirlooms[...]
August 9th, 2011 - 10:39 am § in Recipe, Vegetarian
GAZPACHO WITH SHERRY VINEGAR (SLIGHTLY DECONSTRUCTED) Recipe
From the demo A Sustainable Kitchen 2.0 Recipes Courtesy of Annette Eason Ingredients 1 cucumber, peeled, seeded and coarsely chopped 1 green bell pepper, seeded and chopped 3 pounds ripe tomatoes, diced 1-2 cloves of garlic, peeled ¼ cup sherry vinegar ¾ cup extra virgin olive oil salt to taste 2[...]
Nick’s Goat Cheese Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: 1 quart goat’s milk (avoid ‘ultra’-pasteurized) 1/4 cup freshly squeezed and strained lemon juice 1 Meyer lemon Honey Lavender flowers Procedure: 1. Slowl[...]
Banana Cotta Split Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: Banana panna cotta (click here) Peanut Butter powder (recipe above) Chocolate Chantilly (recipe above) Procedure: Arrange rectangle of Banana cotta on plate Spoon a teasp[...]
Banana Panna Cotta Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: 1 cup whole milk ½ cup sugar zest of one lime, grated ¼ tsp kosher salt 2 1/2 cups heavy cream 1/2 cup of pureed banana (about 1 ripe banana) 4 sheets gelatin Procedu[...]
Peanut Butter Powder Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: 80 g Nutella or creamy peanut butter 20 g tapioca maltodextrin Put Nutella and tapioca maltodextrin in food processor and blitz until a powder forms. This can be used a[...]