To make the cinnamon ice cream ice cream: Combine the cream, milk, salt, 3/4 cup of the sugar and cinnamon stick in a large pot. Split the vanilla bean down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor.Continue reading “Cinnamon Ice Cream”
Recipe Archives
Chili
Heat the oil and bacon fat in an 8- quart, heavy duty sauce pot over high heat. Sprinkle the meat with salt and black pepper. Place half of the meat in the very hot oil. DO NOT MOVE THE MEAT FOR 3-4 MINUTES, you want to achieve a nice golden brown sear. Turn the meatContinue reading “Chili”
Cajun Enchiladas
Preheat oven to 325 In a medium sauce pot, melt half of the butter over medium-high heat. Cook the onions, jalapeños, bell pepper and half of the Creole Seasoning for 3-4 minutes, stirring often to prevent the vegetables from browning. Add the whipping cream and bring the mixture to a boil. Lower the heat andContinue reading “Cajun Enchiladas”
Apple Cobbler
Apple Filling Preheat oven to 375 In a large mixing bowl, combine the apples, sugar, cinnamon, nutmeg, flour, salt, vanilla extract and water. Using one tablespoon of butter, butter a 9X14 baking dish. Spread the apple mixture evenly into the prepared baking dish. Dot the tops of the apples with the remaining tablespoon of softenedContinue reading “Apple Cobbler”
Lobster and Brie Bisque
In a large saucepan, bring the lobster stock, white wine, and tomato paste to a boil. Continue to cook, allowing stock to reduce by half. Meanwhile, in a double boiler, heat the cream and cheese together until the cheese has melted. In a medium-size skillet, heat the butter and add flour to make a blondContinue reading “Lobster and Brie Bisque”
Frisee and Warm Mushroom Salad
Place the shitake mushrooms in a mixing bowl and toss them with 1/4 cup of the olive oil, half of the salt, and half of the pepper. Lay them out in a single layer on a baking sheet. Roast the mushrooms for 6-8 minutes. Remove them from the ove, and allow them to cool untilContinue reading “Frisee and Warm Mushroom Salad”
Foie Gras with Toasted Brioche, Fig Relish and reduced Port Wine Glaze
Preheat oven to 450 Season the foie gras with the salt and black pepper. Arrange the brioche on a baking sheet. Heat a large skillet over high heat and arrange the foie gras in the heated skillet so they are not touching. Cook for 45 seconds. Turn each pieces over and cook for 1-2 minutes.Continue reading “Foie Gras with Toasted Brioche, Fig Relish and reduced Port Wine Glaze”
Fig Relish
Melt the butter over low heat in a small sauce pot. Cook the shallots for 3 minutes. Add in the diced figs and brown sugar, and cook for 5-6 minutes, stirring often to prevent sticking and burning. Add in the sherry vinegar, celery and red bell peppers and lower the heat. Cook for 10 minutes,Continue reading “Fig Relish”
Brioche
In a large mixing bowl, mix the yeast, sugar, and salt with the warm water. Let stand for 15 minutes. Add the flour and mix on low speed with an electric mixer. Slowly add the eggs, 1 at a time, mixing well and scraping down the sides of the bowl. Add the butter, 1 tablespoonContinue reading “Brioche”