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...]
FRIED ZUCCHINI FLOWERS: A LA EUGENIA BONE
Oh my, two Gena Bone recipes in a row -- we miss you baby, see you soon! First time I had fried zucchini flowers was years ago at my pal Gena's. As she points out on her blog (click here for a bunch of her nifty recipes) they were a treat in her home growing up, but certainly nothing like that showed up chez Sullivan in … [Read more...]
TARTLETTES AVEC PISTACHE ET CARAMEL A LA ANTONIN CAREME
This recipe had a starring role at the Kitchen of the Year in Rockefeller Center this summer! Click for video. For a real mind-blowing read don't miss Cooking for Kings: Antonin Carême, The Life of the First Celebrity Chef by Ian Kelly. It takes you on a mind-blowing journey back in time to the dizzying heights of extraordinary cuisine of the early 19th … [Read more...]
STRAWBERRY SOUFFLE – EUGENIA BONE’S ORIGINAL GOURMET RECIPE
Putting together a dinner for our dear good friend Eugenia Bone, author of the fab Well-Preserved (James Beard Award finalist), At Mesa's Edge and Italian Family Dining (this last one co-written with dad Ed Giobbe), is always cause for something special. Her original gourmet recipes (like this Strawberry Soufflé), bringing together her Italian … [Read more...]
LONG ISLAND BOUILLABAISSE: A CHOICE MEAL
Even though Bouillabaisse fits the criteria of Spectacularly Delicious -- proper name, special equipment (food mill), and unusual taste and presentation (break out that soup tureen!), I didn't put this at the top of my list as a choice meal. Seemed like there were enough bouillabaisse recipes already out there until I found this recipe for long island … [Read more...]
HASSENPFEFFER: AN ORIGINAL GOURMET RECIPE
Since rabbit -- as one wag put it, the "other" other white meat -- is riding a wave of popularity I gamely (pun semi-intended) decided to stir up a batch of Hassenpfeffer with an original gourmet recipe utilizing a couple of sources, including dear old Good Housekeeping. The New Joy of Cooking didn't have a … [Read more...]