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This sensational tart and accompanying ice cream is a perfect pairing and finish to a weeknight dinner and elegant enough to serve at your next dinner party. The delicate sweetness of the fig and jammy flavors is accented by the spice and cream, a fabulous palate cleanse and satisfying end to a fall meal. To save time, make the ice cream and crème pâtissière ahead of the fig tart. Fig Tart with Cinnamon Ice Cream Ingredients Fig tarte fine 400g of puff pastry 160g of figs icing sugar for dusting cinnamon powder for dusting Crème pâtissière 150ml of milk 1/2 vanilla pod, split and seeds scraped 30g of caster sugar 2 egg yolks 20g of plain flour Cinnamon ice cream 300ml of milk 300ml of double cream 2 vanilla pods, split and scraped, seeds reserved 2 cinnamon sticks 250g of caster sugar 6 egg yolks 1 tsp cinnamon powder Method…

Grilled Porterhouse Steak with Summer Truffles and Cognac Shallot Reduction This recipe is ideal for either summer black truffles or Burgundy truffles. In this preparation, the truffles soak up the juice from the steak and become warm and softened.  Since summer truffles are only a fraction of the cost of winter truffles, you can be generous with the quantity of truffles used.  We used French summer truffles for this recipe because French summer truffles tend to have a more robust flavor than Italian summer truffles. Serves 6 – 8 Ingredients: Two 1.5-pound aged prime porterhouse steaks coarse sea salt and freshly ground pepper 4 tablespoons unsalted butter 1 tablespoon olive oil 1/4 cup minced shallots 1 cup beef stock 1/2 cup Cognac or other brandy 4 – 8 ounces French summer black truffle (or Burgundy truffles) Instructions: Remove the steak from the refrigerator at least 30 minutes before cooking.  Season…

The scent of baking sweet apples, cinnamon and vanilla are a quintessential combination. Fresh, fragrant and a lovely twist, Lavender flowers blended with apples to create an exquisite delight for the senses in this easy recipe from an award-winning cookbook. Baked Apples with Vanilla and Lavender Ingredients 3 to 4 apples, depending on the size (Royal Gala, Empire, Fuji or other baking apples) 11⁄2 teaspoons vanilla extract 2 tablespoons brown sugar 1 teaspoon sherry 1 teaspoon cinnamon Nutmeg 1 teaspoon lavender flowers Directions Lightly butter shallow a microwave-safe dish. Stove Top: Peel the apples, cut them in half, then core them and slice them into 6 to 8 slices. Place them in a medium sized pot on the stove at medium heat, sprinkle with the vanilla, sugar, sherry, cinnamon, a pinch of nutmeg, and half the lavender flowers. Cook until the apples are softened and pierce easily with a knife.…

I’ve recently discovered the combination of beet greens and foie gras, and I love the pairing. These beet greens are a little sweet and spicy, and make a wonderful one plate meal with Atlantic salmon, seared foie gras, garnished with candied Fresno chili peppers. It’s a good dish to make for company because a lot of the preparation can be done ahead of time. Seared Foie Gras with Crispy Salmon, Beet Greens and Candied Red Chilies Seared Foie Gras with Crispy Salmon, Beet Greens and Candied Red Chilies Ingredients: 2 tablespoons rendered foie gras fat 2 shallots, chopped 1 large garlic clove, minced ½ teaspoon sea salt Two large bunches beet greens, cleaned, stems removed and chopped into bite sized pieces (about 1 pound) 3 tablespoons granulated sugar ½ cup water 1 teaspoon crushed chili marash (or use ½ teaspoon crushed chili pepper) 3 tablespoons white balsamic vinegar 2 teaspoons…

A favorite romantic meals is a shared one, like a Gourmet Dinner Salad, served in a large bowl. Delicious, satisfying and romantic. It is a tried and true recipe and one that you can play with the ingredients so it is never the same salad twice! Go ahead, use the recipe as a base and have some fun combining ingredients and adding things like potatoes or even grilled vegetables. Enjoy with a lovely prossecco, sparkling wine or champagne for added romance! Gourmet Dinner Salad with Chicken Ingredients 5 cups salad greens 1 store-bought rotisserie chicken, shredded 1 pear 1⁄2 cucumber, English 1⁄2 bulb fennel 3 Belgian endives 1 jar (170 ml) artichoke hearts packed in oil, drained 2 tomatoes cut into 8 slices each 1⁄4 teaspoon sea salt 1 tablespoon olive oil 2 teaspoons red wine vinegar 1⁄2 cup dried cherries or cranberries 1⁄4 cup goat cheese, crumbled Directions Wash…