423 recipes to explore
In a bowl over some gently simmering water, slowly melt the chocolate and butter together then remove from the heat. In a separate bowl, whip the cream to soft peaks. In a third bowl, whisk the eggs a
Chocolate, Chocolate Mousse Layer Cake With Vanilla Bean from Emeril.
A vibrant tartar sauce blended with fresh cilantro, lime juice, garlic, and red onions — a punchy condiment for fried fish, shrimp, or crab cakes.
A simple French red wine butter sauce with garlic and parsley — simmered briefly and perfect over grilled steaks or roasted meats.
coat beets with oil. roast in 450 degrees oven on a sheet pan for
Whole individual Coho salmon opened flat and layered with sliced new potatoes, julienned onions, tomatoes, preserved lemon, Kalamata olives, and fresh herbs, then baked sealed in a parchment heart until puffed and golden.
A silky chilled purée of green asparagus with onions, leeks, garlic, and cream, elegantly garnished with crème fraîche, halved hard-boiled quail eggs, caviar, and chives.
A chilled rich shrimp bisque: shrimp shells sautéed with mirepoix and flambéed in brandy, simmered with tomato paste and aromatic herbs, thickened with beurre manié, finished with cream, and served cold with smoked shrimp.
Classic French consommé: a gallon of cold chicken stock clarified with a ground chicken-egg white raft enriched with mirepoix, tomato, and aromatic herbs, strained crystal-clear through cheesecloth.
A delicate composed salad of lump crab meat bound with Dijon-tarragon mayo, served over an asparagus and red onion salad, finished with zucchini flowers.
Delicate zucchini blossoms piped with a silky crawfish and cream cheese mousse, breaded and fried golden, served with warm lemon butter sauce.
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