Winter Squash And Walnut Agnolotti by Chef Derek Gallegos https://www.sunvalley.com/dining Download Printable PDF Sauce: We browned 1 pound butter and put it in the cooler until hard then cut into small cubes. 2 cups boiling water go in the Vitamix blender. On lowest speed 1/2 teaspoon xantham gum is added slowly to water, increase speed…
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Maple Beef Brisket Recipe
Maple brined and braised beef brisket with oyster emulsion Download Printable PDF By Chef Alyn Williams Great British Chefs Link Alyn Williams matches perfectly tender beef brisket with vibrant, buttery vegetables and a salty oyster emulsion in this stunning dish. This recipe requires a little forward planning as the brisket is first brined for a week and then slowly…
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Honey Glazed Root Vegetables with Minus 8
Presentation by Food Stylist Honey-Glazed Roasted Root Vegetables with Minus 8, 12 servings Ingredients 1.25 lbs parsnips, peeled and sliced ó inch thick 1.25 lbs carrots, peeled and sliced ó inch thick 1.25 lbs celery root, peeled, quartered and sliced ó inch thick 1.25 lbs golden beets, peeled and sliced ó inch thick 4 oz virgin olive…
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Sous-Vide Parsley Root
Presentation By Food Stylist Download Printable PDF By Chef Kellen Crumb Sous-Vide Parsley Root – 1 bunch Parsley Root 1 tbsp Minus 8 Veget8 Vinegar 1 tsp Butter Salt to taste Clean and peel your parsley root. Cut down to a uniform one-bite…
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