Presentation By Food Stylist Download Printable PDF Ginger Strawberry Rhubarb Crisp Adapted by Strawberries by Susan Spungen Ingredients for the toppings: 1 cup plus 2 tbsp. all-purpose flour ⅓ cup of brown sugar 2 tbsp. granulated sugar ¼ tsp. cinnamon ¼ tsp. grounds ginger ¼ tsp. baking powder ¼ tsp. coarse salt 1 stick (8…
Read more
Strawberry Compound Butter
Presentation By Food Stylist Download Printable PDF Strawberry Compound Butter Adapted From Strawberries by Susan Spungen Compound butters are like an instant sauce: they can be made with anything and they melt into a delicious puddle when placed on top of a hot dish. The heat of the food releases the aromas and flavours of…
Read more
Paul’s Club Cocktail with 8 Brix White Verjus
Download Printable PDF Adapted From Jim Meehan “The PDT Cocktail Book ( Sterling Publishing 2011) Paul’s Club Cocktail with 8 Brix White Verjus Ingredients: 1 pound of concord grapes 1 Cup 8 Brix White Verjus 2 ounces gin ½ ounce simple syrup ¼ ounce pastis Directions: Combine and Crush grapes and the 8 Brix Verjus…
Read more
Crispy Veal Sweetbreads, Morel Mushrooms, Roasted Beets, Minus Eight Vinaigrette
Presentation By Food Stylist Download Printable PDF Adapted by StarChefs.com December 2006 Crispy Veal Sweetbreads, Morel Mushrooms, Roasted Beets, Minus Eight Vinaigrette By Chef Sven Mede Yield: 10 Servings Morel Mushrooms: 5 Tablespoons extra virgin olive oil 10 ounces fresh morels, split and washed 2 cloves garlic 1 sprig sage Salt and pepper, to taste 2…
Read more