CROQUEMBOUCHE: Cream Puffs, Sour Lemon Cream filling and Caramel recipes Not required but nice to have: Copper caramel saucepan Pastry bag decorating Set Croquembouche form NOTE: Make three batches of this cream puff recipe to provide an ample supply to build an impressive croquembouche. Freeze extra cream puffs for profiteroles with ice cream and chocolate … [Read more...]
CRISP BREAST OF DUCK JULIE ANNE: AN ORIGNAL GOURMET RECIPE
This recipe leapt off the page from the the An American Place cookbook. Crisp duck skin, delicious as it is, isn't a much of a culinary mystery. But the technique in this recipe -- rendering the fat, leaving the meat nice a rosy red and getting a 100% enjoyable crispiness to the skin, sounded, well not too good to be true, because it sounds so sensible. But the method … [Read more...]
Carcioffi Gaetana: Original Gourmet
Artichokes are another of those foods I prefer having all the work done before they hit the table. I've never quite gotten the charm of being presented a whole steamed artichoke and some dipping sauce, possibly melted butter or Hollandaise, and left to my own devices to pluck off the leaves and scrape off the little bit of good stuff at the … [Read more...]
FLAN DE COCO: A LOCO DESSERT
I am currently in the thick of putting together our third annual House Beautiful Kitchen of the Year at Rockefeller Center this July. Each year, seeing this amazingly beautiful building pop up practically overnight, like a mushroom after a rain, is incredibly exciting. A showcase for stunning kitchen design, original gourmet recipes and famous … [Read more...]