Continuing from the “Lessons Learned” post from Hell’s Kitchen (HK) Season 6 of yesterday…today a review of Wondra flour and beurre blanc sauce.
Lessons Learned from Hell’s Kitchen (HK) Contestants Part II
October 28th, 2009 · No Comments
Tags: Television
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.
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.
Tags: Baking · Columns Hotel · Desserts · Recipes
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.
Tags: Columns Hotel · Ingredients · Recipes
Etouffée [ay-too-FAY]
March 11th, 2009 · 5 Comments
This is one of those Cajun dishes that always brings back memories of when times were good, no I mean great! But I really believe anytime is a great time, even in this state of the world with it’s economic woes. I have air in my lungs, water in my glass, fire to heat my [...]
Tags: Cajun · Entrees · French Cuisine · Recipes · Seafood
