Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Entries Tagged as 'Columns Hotel'

Chicken Boursin

November 23rd, 2009 · 20 Comments

If you cannot find or do not want to pay for the pricey Boursin Cheese, you can make a great substitute version of your own with simply combining cream cheese with minced garlic, chopped chives and fresh herbs such as parsley, thyme and basil, and a little garlic salt and pepper.

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Tags: Columns Hotel · Entrees · French Cuisine · Recipes

Wild Mushrooms à la Crème

October 22nd, 2009 · 15 Comments

This image is circa 1985 and taken while working the evening sauté station when in the second Sous Chef position. This scanned image, originally taken with an Olympus OM10 35mm camera and printed as a 3×5 photograph, is a bit grainy at higher resolution in this digital format. The appetizer priced at $4.95 at the time seems like a real bargain price today for these delectable morsels. The garnish also consisted of a green onion flower and a tomato rose, adding both color and variety to the place presentation.

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Tags: Appetizers · Columns Hotel · Ingredients · Recipes

Chocolate Decadence Cake

October 16th, 2009 · 19 Comments

This cake was as staple featured on the Columns Hotel dessert cart and sold out every night, and with only three ingredients for the cake itself it is quite a treat.

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Tags: Baking · Columns Hotel · Desserts · Recipes

Shrimp and Pasta Pesto Alfredo

August 5th, 2009 · 8 Comments

Following in the basil and pesto series and utilizing some of the fresh basil from our front yard herb garden, this recipe makes enough for 6 to 8 servings and I’ve also added some extra flavoring ingredients with the addition of a touch of chicken base and some Worcestershire sauce.

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Tags: Appetizers · Cajun · Columns Hotel · Pasta · Recipes · Sauces · Seafood

Basil Pesto

August 4th, 2009 · 19 Comments

This recipe is a slight modification from the one we prepared at the Columns Hotel, I’ve added the step of toasting the garlic and pine nuts before pulsing them in the food processor, this adds a deeper flavor profile to the pesto that brings out the nutty flavor of the garlic and nuts.

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Tags: Columns Hotel · Ingredients · Recipes