Yield: 4 servings Extra-virgin olive oil, divided use – 1/2 cupGarlic cloves, thinly sliced – 3Onion, brunoise – 1Small fennel bulbs, brunoise – 2Celery stalks, brunoise – 4Carrots, diced – …
Yield: 6 portion Baby carrots – 12Baby leeks – 12Baby golden beets – 12Baby purple beets – 12Baby turnips – 12Virgin olive oil – 3 oz.Lake trout fillets, deboned, skin …
Yield: 1 portion Salmon fillet – 4-5 oz.Fresh shallot – minced 1/2 tsp.Fresh ginger – minced 1/4 tsp.Fresh garlic – minced 1/4 tsp.Sesame oil – 1 tsp.Peanut oil – 1 …
Yield: 4 servings Chardonnay vinegar – 1/2 cupSaffron threads – 4 to 5Extra virgin olive oil – 1/3 cupVegetable oil – 1/3 cupSalt – 1 tsp.Freshly ground black pepper – …
Yield: 4 portions Duck bones – 1 lb.Carrot, peeled – diced 1Shallots, peeled – chopped 10Garlic cloves, peeled – chopped 3Thyme sprigs – 5Bay leaves – 3Raspberry vinegar – 3/4 …
Yield: 10 servings Mojito (recipe follows) – as neededSalmon 10 – 7 to 8 oz. piecesNishiki rice (see note) – 1 1/2 lb.Small white onion – diced 2Chicken stock – …
Yield: 4 servings Mussels, scrubbed – 8 oz.Sprig fresh thyme – 1Dry white wine- 1/4 cupOlive oil, divided use – 2 Tbsp.Carrot, diced – 1Small leek, diced – 1Small celery …
An amuse bouche – single, bite-sized hors d’œuvre recipe.This can be served either as chefs choice single bite hors d’œuvre on buffet or as a complimentary appetizer in a fine …